Low Carb Pumpkin Crunch Muffins

Pumpkin season can happen anytime with the invention of canned pumpkin. I especially start cranking out the pumpkin recipes for fall season and enjoy the warm spices then so much more!

I have created a sugar free, gluten free, keto, low carb pumpkin muffin that you will be so enthralled with! It is moist with a crunchy topping that REALLY sets it apart from other muffins you may have had!

They are NOT dry or crumbly at all and you will be sharing the recipe with all of your friends because it is THAT GOOD!!

Don’t forget to get some of these tulip cupcake liners as it allows for your muffin to rise up and get that bakery style feel!

If not, then I recommend you go with filling the muffin cups half full to allow room for the topping and rise.

Low Carb Pumpkin Crunch Muffins

Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Snacks
Cuisine Country Style

Ingredients
  

Crunch Topping

  • 1/2 cup almond flour
  • 1/3 cup Keto Brown Sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup softened butter
  • 1/3 cup Purely Elizabeth Keto Granola Clusters

Muffin Batter

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup keto brown sugar
  • 2 tbsp allulose sweetener
  • 4 large eggs warmed to room temperature
  • 1 cup canned PURE PUMPKIN puree – NOT pie filling
  • 1 tsp vanilla extract

Instructions
 

Crunch Topping

  • Mix all ingredients together EXCEPT granola.
  • Using a fork, work in the softened butter by stirring and mashing.
  • Once incorporated, stir in the keto granola. Set aside.

Muffin Batter

  • Preheat oven to 375F.
  • Add all ingredients to a large bowl and whisk well.
  • Line a muffin tin with liners or grease.
  • Fill lined or greased muffin wells 3/4 full with batter.
  • Crumble topping over all muffin batter using it all, distributing evenly among cups.
  • Bake 20-25 minutes until toothpick tested clean.
  • Cool completely before storing in the fridge up to 5 days.
  • Can be frozen and thawed on counter for meal prepping.
Keyword almond flour, baked, coconut flour, gluten free, keto, keto granola, keto muffin, low carb dessert, low carb muffin, lowcarb, muffin, pumpkin, pumpkin muffiin

Keto Brownie Pudding Delight

Pair some sugar free pudding with my low carb fudgy brownies and you get the most luscious dessert ever! It is gently balanced with a touch of cream cheese and whipped cream and oh so lovely!

It does take some time to make the layers but it comes together easily and will be well worth it!

I take you through making my own fudgy brownies then making each layer! It is perfect for a regular treat or to take to a get together or picnic!

Keto Brownie Pudding Delight

This decadent dessert will knock your socks off! Perfect for sharing and taking to a potluck!
Prep Time 40 mins
Cook Time 30 mins
Course Desserts
Cuisine American
Servings 12 servings

Ingredients
  

Keto Brownie Layer

  • 10 tbsp butter; softened
  • 3/4 cup confectioners erythritol no substitute
  • 1/4 cup cocoa powder
  • 2 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup fine almond flour
  • 1/2 tsp baking powder
  • 1/3 cup Choc Zero Sugar Free chocolate chips

Chocolate Pudding Layer

  • 1 box Simply Delish Chocolate Pudding
  • 1 1/4 cup unsweetened almond milk
  • 1/2 cup heavy whipping cream

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners erythritol
  • 10 drops liquid monkfruit/stevia
  • 1/4 tsp vanilla extract

Cream Cheese Layer

  • 1/2 of prepared whipped cream
  • 4 oz cream cheese; softened
  • 1/4 cup confectioners erythritol

Instructions
 

Keto Brownie Layer

  • Preheat oven to 350F. Line an 8×8 pan with parchment paper, set aside.
  • In a medium saucepan on medium heat, melt butter and confectioners erythritol and whisk until well combined.
  • Now whisk in the cocoa powder until smooth. Remove from heat and let sit 5 minutes.
  • Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  • Now whisk in the almond flour and baking powder. All batter should be very smooth.
  • Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
    Bake for 20 minutes. It should be set in the middle.
  • Cool for 5 minutes then gently press down with the bottom of a jar or other flat bottomed glass. Not to hard, just enough to compress a little and make completely even. Set aside to coo for at least 30 minutes before adding on other layers.

Chocolate Pudding Layer

  • With an electric mixer, whip up pudding mix with almond milk and heavy cream for 2 minutes. Set a timer if you need to because 2 minutes is needed.
  • Put in fridge to set before using in layering.

Whipped Cream Layer

  • Put heavy cream, confectioners erythritol, monkfruit/stevia drops and vanilla in a large bowl.
  • Whip until medium peaks/semi soft peaks are formed,
  • Put half of the whipped cream in a small bowl and set aside in fridge.
  • Using the bowl with the remaining whipped cream in it, Go to cream cheese layer step.

Cream Cheese Layer

  • With remaining whipped cream add in cream cheese and confectioners erythritol.
  • Mix until smooth and combined.

Assembly of dessert

  • On top of the brownie layer, plop the cream cheese mixture around in different spots. This allows you to cover the entire brownie surface without tearing it up. Simply "join" the plops together gently spreading it around.
  • Next, do the same thing with the pudding layer! Place plops of pudding over the cream cheese layer.
  • Lastly top with plops of the reserved whipped cream and connect together spreading gently.
  • Optional topping would be a drizzle of Choc Zero Sugar Free Chocolate Syrup and chocolate chips/or shavings!
  • Store tightly covered in the fridge for up to 5 days. Can not be frozen successfully due to the whipped cream. Layers can be made up to 2 days in advance then assembled the day of serving if needed for best presentation. Whipped cream is best the day of and will slowly deflate but still taste good a few days after.
Keyword brownie, brownie dessert, chocolate dessert, chocolate pudding, chocolate pudding dessert, cream cheese, gluten free, keto, keto brownie, keto dessert, low carb brownie, low carb dessert, no sugar added, simply delish natural, sugar free dessert, truffle

Keto Caramel Bacon Brownies

You know it sounds odd having bacon in a dessert, but the bacon is really set to a different level with this combination of salty, decadent caramel and fudgy brownie❤

The steps are simple for these gems and it comes together easily…..if you have patience!

I make my bacon ahead of time and then let the caramel simmer as I make the brownies❤

Keto Caramel Bacon Brownies

The sweet and salty come together in this fantastically decadent, fudgy brownie that has the smokiness of bacon to complement the sweet of the caramel and the chocolate!
Prep Time 15 mins
Cook Time 1 hr 45 mins
Course Desserts
Cuisine American

Ingredients
  

Brownies

  • 8 tbsp butter (1 stick)
  • 2 tbsp bacon grease
  • 1/4 cup cocoa powder
  • 1/4 cup allulose
  • 1/2 cup confectioners erythritol
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp Choc zero caramel syrup
  • 1/2 cup fine ground almond flour
  • 1/2 tsp baking powder
  • 1/3 cup Choc Zero sugar free chocolate chips
  • 4 slices bacon cooked crisp; chopped fine

Caramel Sauce

  • 6 tbsp butter
  • 1 cup heavy cream
  • 1/3 cup granulated allulose sweetener

Instructions
 

Brownies

  • Preheat oven to 350F and line an 8×8 pan with parchment paper.
  • In small pan melt butter and bacon grease. Stir in allulose and confectioners erythritol. Whisk well. Now add in the cocoa powder. Whisk well.
  • Cool 5 minutes. Whisk in 2 eggs. Then add in vanilla, baking powder and almond flour.
  • Stir in half of the chocolate chips. Spread into parchment lined pan. Drizzle with Choc Zero Caramel syrup. Sprinkle with HALF of the bacon pieces and remaining chocolate chips.
  • Bake 20 minutes. Cool completely.

Caramel Sauce

  • Melt butter in a small saucepan stirring constantly.
  • Once butter has melted, then foamed up it will start to turn brown. Keep stirring until golden brown.
  • Quickly add in the heavy cream and allulose. Stir well.
  • Let simmer on lowest burner setting for 45-50 minutes. Check on it occasionally and stir until thickened.
  • Remove from heat and pour into a jar.
  • Let sit 30-40 minutes before using. You can put in fridge to thicken quicker.

Brownie Assembly

  • After brownies have cooled and caramel has thickened, drizzle caramel over all of the brownies. Sprinkle with remaining bacon crumbles. Store in the fridge in an airtight container for up to 1 week.
Keyword almond flour, bacon, bacon brownie, bacon chocolate, baked, brownie, caramel, chocolate caramel, keto, keto caramel, keto caramel brownie, low carb brownie, low carb caramel

Keto Creamsicle Dream

Happy National Creamsicle Day🍊🍦

Every year on this day, one of the most famous frozen desserts in history is honored, and just in time, since we are in the middle of the hottest month of the year.

My honor is in the form of this very decadent
Keto Creamsicle Dream❤ that features Simply Delish Natural ‘s orange jel dessert!

Today is the perfect day to indulge in a cool, sweet creamy orange treat, wether on a stick or in a dish!
Make this treat today!!

Keto Creamsicle Dream

Find the taste and creaminess of an orange creamsicle in this keto, low carb, sugar free, no bake delight dessert!!
Prep Time 10 mins
resting time 2 hrs
Course Desserts
Cuisine American

Ingredients
  

  • 1 pkg Simply Delish Sugar Free ORANGE JEL
  • 1/3 cup heavy whipping cream
  • 5 drops monkfruit/stevia droos
  • 1 tsp vanilla extract

Instructions
 

  • In a large mixing bowl prepare orange jel.
  • Pour half into dessert dishes or bowls. Reserve other half in bowl.
  • Let sit at room temperature for 1 hour,
  • In a separate bowl mix heavy cream with the vanilla extract and monkfruit/stevia drops until soft peaks form.
  • Now add the reserved jel, after 1 hour rest time, to the whipped cream and mix well until completely combined.
  • Pour over jel in dishes.
  • Put in fridge for 2 hours minimum to set before eating.

Notes

Visit here to get your box of Simply Delish Orange Sugar Free Jel
Visit here to get my favorite monkfruit/stevia drops
Visit here for my favorite vanilla extract
Keyword gluten free, keto, keto dessert, keto jello, low carb dessert, orange, simply delish natural

Low Carb Chocolate Snack Cake

It is true that you can have cake for breakfast when you make this super easy and tasty healthy treat!

It is not overly sweet or heavy and goes great with a cup of tea or coffee in the morning! Pair it with a plate of eggs and bacon and you are set! It is also perfect to reach for when you want a chocolate treat because it is not only sugar free but contains protein!

Jazz it up with chopped nuts or a drizzle of sugar free caramel syrup! You can also make it dairy free when you substitute the sour cream with applesauce!

Low Carb Chocolate Snack Cake

Healthy snack cake takes care of snack time without the guilt!
Cook Time 20 mins
Course Breakfast, Snacks
Servings 8 pieces

Ingredients
  

  • 1/3 cup creamy almond butter
  • 1 tbsp coconut oil
  • 2 tbsp sugar free maple syrup
  • 2 tbsp sour cream
  • 2 tbsp keto brown sugar
  • 10 drops liquid stevia monkfruit/stevia drops recommended – see notes for link to my favorite brand
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp almond flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking SODA
  • 1/4 tsp baking POWDER
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup Choczero sugar free baking chips visit notes for link to my favorite kind of baking chips

Instructions
 

  • Preheat oven to 375F and line an 8×11 bread pan with parchment paper.
  • Melt oil & almond butter in a small saucepan. Whisk until uniform.
  • Pull off of heat and add all ingredients EXCEPT EGG.
  • Whisk it very well. Now add in the egg.
  • Now stir in sugar free chocolate chips.
  • Spread into a parchment lined 8×11 bread pan.
  • Bake 20 minutes or until a toothpick inserted in middle comes out clean.
  • Let it cool in the pan for 5 minutes before removing and cooling on a rack.
  • Cut into 8 pieces.
Keyword almond flour, baked, breakfast cake, chocolate cake, chocolate chip, chocolate chips, chocolate dessert, chocolate snack cake, keto cake, low carb dessert, lowcarb

It will keep up to 5 days in the fridge. Freeze in individual portions if you want to. Keeps in freezer up to 1 month.


Keto Pudding Chocolate Chip Cookies

You know those “soft baked” cookies of your low carb days that said “Ahoy” on them? Well I have created the low carb, gluten free, keto version of them!

Not only are these cookies super chewy but also very soft! They are the BEST to use for mini ice cream sandwiches with keto ice cream too and are easy to eat right out of the freezer without breaking a tooth or crumbling into a mess!

Don’t forget to let them cool on the pan before moving them or they will fall apart.

Enjoy my keto version of “Ahoy” chocolate chip cookies……bringing back all of the childhood memories!

Keto Pudding Chocolate Chip Cookies

Gooey and soft, you will have a hard time eating just one of these gems!
Cook Time 11 mins
Course Desserts
Cuisine American
Servings 16 cookies

Ingredients
  

  • 1 cup butter; softened
  • 3/4 cup keto brown sugar; packed
  • 1/4 cup monkfruit/erithrytol
  • 2 boxes Simply Delish Sugar Free Vanilla Pudding look in notes for order link
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1 1/2 cups sugar free chocolate chips

Instructions
 

  • Preheat oven to 375F
  • Mix flours and baking soda in a small bowl. Set aside.
  • With a hand mixer or stand mixer cream butter with keto brown sugar, monkfruit, pudding mix, eggs and vanilla extract very well.
  • Add in flour mixture while mixing.
  • Stir in chocolate chips.
  • Portion in 2 tbsp sized scoops or mounds.
  • Bake 11-13 minutes until lightly brown, Do not over bake!
  • Once out of the oven, immediately flatten gently to 1/2 inch thickness.
  • Cool on pan 5 minutes before moving to a cooling rack.
  • They will appear unbaked but they will finish cooking on pan.
  • Store in an airtight container up to 1 week on counter and 2 weeks in fridge.

Notes

Keyword chocolate chip, cookie, keto, low carb dessert

Keto Smore Bars

Every summer my family looks forward to camping and campfires! We love barbequing and smores are ALWAYS part of the evening after dinner!

This year has been incredibly hotter than others and this means a burn ban! No fires AT ALL!! So I found a way to have smores without the fire! Introducing, KETO SMORE BARS!

They are made possible with Catalina Crunch Keto Graham Cereal and Sugar Free Marshmallows!

Keto Smore Bars

Make your favorite summer treat without the campfire and sugar!
Prep Time 20 mins
Course Dessert, Desserts
Cuisine American
Servings 12 squares

Ingredients
  

Smore Bars- Step 1

  • 5 oz sugar free marshmallows
  • 3 tbsp butter
  • 1/2 cup sugar free chocolate chips

Smore Bars – Step 2

  • 2 cups Catalina Crunch Graham Cereal
  • 1 oz sugar free marshmallow pieces cut marshmallows into small bits then shake with confectioners erythritol so they do not stick together

Reserved Toppings – Step 3

  • 2 tbsp sugar free chocolate chips
  • 1/4 cup Catalina Crunch Graham Cereal

Instructions
 

Step 1

  • Melt sugar free marshmallows from 1st step with butter in a small saucepan.
  • Remove from heat and then add in the sugar free chocolate chips.
  • Stir until melted.

Step 2

  • Put cereal and marshmallow bits in a large bowl.
  • Pour melted marshmallow mixture over all and stir well to coat and combine.

Step 3

  • Line an 8×8 pan with parchment paper.
  • Press mixture into pan and let sit at room temperature for 1 hour to set.
  • After set, cut into 12 pieces.
  • May put in fridge for longer shelf life although will last at room temperature up to 7 days.
Keyword avocado chocolate, avocado chocolate dessert, keto, low carb dessert


Low Carb Sausage & Pancake DIppers

You know the little pancake and sausage dippers you would get in the frozen section?

I remember from the 80s, since you know I am an 80s kid, lol. Well this could also be a to-go version of pancakes and sausage together as well if you are not having the nostalgia like me!

These come together in the blender and will be perfect for quick morning on-the-go breakfasts when you need something more than a smoothie or bar…. you need some MEAT and FAT to carry you till lunch! This packs it all into a little muffin size punch!

To reheat, I recommend the oven on 350 for 5-8 minutes. The microwave will make these rubbery….. just a warning!

If you are looking for more low carb recipes you can make ahead, check out my 2nd cookbook, “Chaffles, Cast Iron and The Crock” here for 86 more!

Low Carb Sausage and Pancake Dippers

Get a meat and pancake punch in the morning with these to-go version of a breakfast combo fave! Freeze some individually up to 3 months and re-heat as needed. Microwave is NOT recommended for these.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1/3 lb breakfast sausage browned & crumbled/ or 6 small links cooked & chopped fine
  • 4 lg eggs
  • 1/4 cup monkfruit sweetener/or erithrytol
  • 1/4 tsp stevia
  • 1/4 tsp vanilla extract
  • 1/4 tsp maple extract
  • 1/4 cup coconut flour
  • 1/4 cup butter / or coconut oil for dairy free melted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon

Optional if batter is too thick

  • 1/3 cup water

Instructions
 

  • Preheat oven to 375F. Grease a 12 cup muffin tin well or use silicone muffin cups.
  • In a blender add eggs, monkfruit and extracts. Blend until smooth.
  • Add in coconut flour, butter, baking powder, salt and cinnamon. Blend. Let sit 10 minutes.
  • NOW add water if batter is too thick and blend again. Scrape down sides as you blend to incorporate everything.
  • Add batter to muffin tins by scooping with a cookie scoop, or 2 tbsp per well.
  • Evenly distribute the sausage crumbles/pieces amongst all muffin wells. Push down a bit so they are in the batter.
  • Bake 25-30 minutes until toothpick tested clean.
  • Cool in pan 10 minutes before enjoying with some Keto maple syrup!
  • These keep well as a meal prep option! Warm in a 350F oven for 8 minutes. Microwave is not recommended.

Notes

Here is my recipe for making your own Keto Maple Syrup!
Keyword baked, coconut flour

Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook

Low Carb Pumpkin Pie Muffins

Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snacks
Servings 12 muffins

Ingredients
  

  • 1 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 2 tsp pumpkin spice or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oil it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup keto brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Topping

  • 1/4 cup butter melted then cooled.
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 2 tbsp ground cinnamon

Instructions
 

  • Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  • Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  • Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  • Bake 30 minutes until centers are set and toothpick test comes out clean.
  • If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  • Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  • Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  • Store in the fridge up to 5 days.
Keyword almond flour, coconut flour

Keto Baked French Toast

This is a way to have cake for breakfast and add in some protein with eggs!

It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.

DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Keto Baked French Toast

Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine French
Servings 2 servings

Ingredients
  

  • 4 tbsp butter; melted
  • 4 tbsp heavy cream
  • 2 large eggs
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp monkfruit sweetener/or erithrytol

Dip Mixture for frying

  • 1 large egg whisked
  • 1 tbsp heavy cream
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350F.
  • Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  • In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  • Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  • Cut into 4 pieces or 6 pieces.
  • Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  • Preheat a skillet over medium heat.
  • Melt 1 tbsp butter in skillet.
  • Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  • Serve with butter and keto maple syrup.
  • Leftovers can be re-heated in the toaster.
Keyword baked, coconut flour