You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!
It is so close to the real thing that my kids went crazy over them!
First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.
You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!
Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!
Print Recipe
Low Carb Maple Donuts
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
Bake 20-25 minutes until it is set and lightly golden.
Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.
Not only are these luscious brownies super fudgy but they come together in 1 bowl!!
You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!
Store them in the fridge and if you want MORE chocolate, top with a fudge icing!
Print Recipe
Low Carb Fudge Brownies
Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
If you have access to a lot of eggs, then coconut flour will be more economical for you in the long run versus other low carb flours!
It absorbs a ton of moisture so the eggs help accomplish that need, plus in any given recipe you will use up to 1/2 cup total versus with the equivalent in almond flour equaling 2-3 cups! This helps me to conserve my low carb baking ingredients when I change it up to use coconut flour only.
So in celebration of coconut flour I have compiled a list of 11 of my own creations using coconut flour! I have broken it up into meal type as well so you can meal plan!
You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?
Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!
I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!
Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!
Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies! When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie. Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Print Recipe
Low Carb Chocolate Chip Cookies
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version!
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SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies!
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When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie.
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Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
1/3 cupchocolate chips*Lily's chocolate chips are sugar free and help keep carbs low.
Instructions
Preheat your oven to 350F.
Place shortening and egg in a food processor. *See below for instructions without a food processor.
Process 3 to 4 pulses. Scrape sides.
Add monkfruit/erithrytol, stevia, and extracts.
Pulse 3 to 4 times. Scrape Sides.
Add flours, baking soda and salt.
Pulse 3 to 4 times. Scrape sides again.
Pulse 3 to 4 more times.
Remove blade and remove container. With a wooden spoon stir in the chocolate chips.
Scoop out batter with a cookie scoop or tablespoon. Form into balls. Then with slightly damp hands, press flat to about 1/4 inch.
The cookies will not spread much so get them the size you are wanting. 12 should fit on a standard cookie sheet, 3 deep, 4 wide.
Bake at 350F for 15 to 18 minutes.
Cool on pan for 5 minutes before removing to a cooling rack.
Store in an airtight container or zip bag up to 6 days on the counter.
Recipe Notes
If you do not have a food processor, cream the shortening and sweeteners together first. Then add egg. Then add flours. Mix well. Now stir in the chips. All other instructions still apply.
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Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.
I used to visit the Italian bakery in the city when I travelled there often for work!
The biscotti and cannoli were my go to treats there!!
I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!
Perfect topped with additional whipped cream and chocolate shavings for presentation!
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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Cannoli Pie
1 cup ricotta cheese
11 oz cream cheese; softened
1 1/2 Tbsp vanilla extract
1/2 cup confectioners erithrytol/swerve
1/2 tsp stevia drops
1 Tbsp gelatin
2/3 cup heavy cream; whipped with 8 drops liquid stevia
1 cup sugar free chocolate chips
Crust:
1 cup almond flour
5 Tbsp monkfruit or granulated erithrytol
1/8 tsp stevia powder
1/8 tsp maple extract
3 Tbsp butter; softened
Preheat oven to 350F.
Make the crust 1st so it can cool while you make the filling.
In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.
Now make the filling.
Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.
Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.
Now mix in the whipped cream last until smooth. Stir in the chocolate chips.
Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!
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A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.
These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣
Now this recipe is ultra versatile as you can swap out extracts and swap out additions!
It is important to follow the steps as they are meant to be the way they are so you achieve the same results.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Here is a picture after mixing and letting it rest 10 minutes.
Here is a picture after patting into shape and working in the cranberries.
Here it is after cutting.
Here they are on the pan.
I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.
Low Carb Cranberry Orange Scones
1/2 cup coconut flour
1/2 cup almond flour(plus extra for dusting)
1/4 tsp salt
1/8 tsp powdered stevia
2 tsp baking powder
3 Tbsp keto brown sugar
2 Tbsp monkfruit or erithrytol granulated sweetener
2 Lg eggs
1/2 cup heavy cream
2 tsp vanilla extract
3 tsp orange extract
1 cup frozen cranberries
1/2 cup butter; melted and cooled
*Optional: 1 egg whisked for brushing on
Drizzle Topping:
1/2 cup confectioners erithrytol
1/2 tsp vanilla
2 Tbsp heavy cream
5 tsp water
Preheat oven to 350F.
Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.
Mix dry ingredients into wet ingredients.
NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.
Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
Brush tops with whisked egg and sprinkle with additional monkfruit.
Bake 30 min until almost firm and golden brown.
Whisk drizzle ingredients in a small bowl.
Once scones have cooled, drizzle with topping!
Keep in airtight container up to 5 days. Lasts longer in the fridge.
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When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!
The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!
You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!
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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Chocolate Fudge
1 cup 60% Ghiradelli Chocolate Chips
1/3 cup coconut oil
15d liquid stevia
2 tsp vanilla extract
1/4 cup monkfruit sweetener/or erithrytol comparison
1/4 cup chopped pecans
Line a 9″x5″ bread pan with parchment paper, set aside.
In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.
Place in a DIFFERENT bowl and place in the freezer for 10 minutes.
With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.
Then mix again for 3 minutes with the mixer.
Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.
Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.
Each chunk is 4g net carb each.
If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.
I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓
This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!
I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!
In this case it lends itsself well to this yummy creation!
The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Keto Vanilla Raspberry Chaffle
1 Tbsp butter; melted & cooled
1 oz cream cheese
2 Tbsp coconut flour
1 Tbsp monkfruit /or granulated sweetener
1 tsp vanilla
1/4 tsp baking powder
1 large egg
6 frozen raspberries
Optional glaze:
1 tsp powdered erithrytol
1/4 tsp lemon extract
1/4 tsp heavy whipping cream
Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.
Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.
If a small wafflemaker like DASH, pour half in.
Can top with whipped cream, or drizzle with glaze.
To make glaze, whisk all in small bowl. Drizzle over warm waffles.
Its origin started in St.Louis,MO, but honestly I had not heard of it till a few days ago!
It reminds me of a very moist and chewy pound cake!
You have to watch it so you do not overcook it!!
You need to pull it out of the oven when its lightly brown and toothpick tests slightly gooey. If you do not, then you risk a dry and crumbly cake. It will still be tasty, but not gooey like we want!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Keto Gooey Buttercake
1/4 cup (1/2 stick) butter; melted and cooled
2 lg eggs
1 1/2 cup almond flour
1/3 cup erithrytol (monk fruit) or granulated sweetener
1/4 tsp vanilla
1 Tbsp baking powder
1/4 tsp salt
4 oz (1/2 block) cream cheese; softened
1 1/2 cup powdered erithrytol
Preheat oven to 350F. Grease an 8×8 pan, set aside.
In a medium bowl mix 1 egg and melted butter with a hand mixer. Add in almond flour, granulated sweetener, vanilla, baking powder and salt. Spread batter into the bottom of your 8×8 pan.
Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erithrytol. Spread onto 1st layer in pan.
Bake for 40 to 45 minutes. Toothpick tested with some gooey batter left on it.
Once it has reached this point, cool for 10 minutes. Sprinkle with 2 tbsp powdered erithrytol if desired.
Store in zip bag or air tight container up to 5 days. For best results, warm up leftovers before eating for best taste.
