Low Carb Chocolate Cake With Frosting

SO my whole idea with this cake was to have a moist, fudgy cake that was gluten free, low carb AND dairy free. This is what this cake is and so much more!

Can you say VEGGIES? Yes, the main ingredient to this moist cake is puree pumpkin. Of course you cannot taste the pumpkin, but it is there 🙂

THEN I needed a low carb, dairy free frosting to put on it that would fit the amazingness of this cake……MISSSON ACCOMPLISHED!!

SO hurry up quick and make this cake, or make into cupcakes if you wish and bake for 20 minutes.

You will find the baking mix recipe here so you can go make some if you have not already!! There are over 8 different recipes on my site using this mix!

Low Carb Chocolate Cake With Frosting

Make a quick and fudgy chocolate cake topped with frosting that is gluten free, dairy free AND low carb! You can easily use butter in place of ghee in cake recipe or in frosting recipe. It will make the frosting recipe softer though so keep that in mind.
Cook Time 40 mins
Total Time 40 mins
Course Desserts
Servings 12 pieces

Ingredients
  

  • 1 cup pure pumpkin puree
  • 4 large eggs room temperature
  • 1/4 cup ghee; softened
  • 3/4 cup baking mix
  • 3/4 cup monkfruit
  • 1/4 tsp stevia
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup cocoa powder
  • 1/3 cup Sugar free chocolate chips

Low Carb Frosting

  • 1/2 cup Nutiva Palm Shortening
  • 1 tbsp ghee
  • 2 1/2 tsp vanilla extract
  • 1 1/2 cup Anthony's Powdered Erythritol this is the best brand without the cooling effect
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla stevia drops regular stevia drops will work here
  • 1 tbsp Unsweetened almond milk

Optional to make chocolate frosting

  • 1 tbsp cocoa powder

Instructions
 

For the Cake

  • Preheat Oven to 350F and grease an 8x8 pan.
  • With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
  • Now add all of the other ingredients and mix very well until smooth.
  • Stir in the chocolate chips by hand.
  • Bake for 40-50 minutes until toothpick tested clean. Check at the 40 minute mark to not overbake. Store cake in the refrigerator. Set on counter 10 minutes to bring to room temperature if frosted so it will soften.

Low Carb Frosting

  • In a stand mixer, whip the shortening and ghee for 3-5 minutes to get a fluffy consistency. Set a timer to be sure you whip it long enough. This is the MOST important step of all to take the time to do this. When you cream it like this it will become a bit lighter in color, then you know it is ready.
  • Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
  • Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
  • Will keep on cake at room temperature. Cake will need to be refrigerated, so consider timing so you can set it out so the frosting will become soft. Frosting WILL harden with cold.
  • To save extra frosting, freeze or put in fridge up to 1 month. Thaw at room temperature and re-whisk if needed for spreading consistency.

pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

pumpkin bread

Low Carb Pumpkin Bread

Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup butter softened
  • 2/3 cup monkfruit sweetener/or erithrytol
  • 4 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum/or glucomannan
  • 1/2 cup pecans, chopped
  • 1/2 tsp blackstrap molasses optional

Instructions
 

  • Preheat oven to 350F
  • Line a 9x5 loaf pan with parchment paper and set aside.
  • In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  • In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  • Scrape down the sides and add in eggs one at a time.
  • Mix in the pumpkin puree and vanilla until well combined.
  • While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  • Batter should be thick. Spread into prepared pan.
  • Sprinkle chopped nuts on top if desired. My favorite is pecans.
  • Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  • Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.
Keyword almond flour, coconut flour

Benefits of Coconut Flour

I love baking with coconut flour🥞🍰
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It is an easy way to stay low carb AND gluten free easily!
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Coconut is made from 100% dehydrated coconut meat, and it contains no additional ingredients.
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It is an excellent source of minerals such as copper, magnesium, manganese, and selenium.

Magnesium plays numerous vital roles in the body, especially in muscles!
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Additionally, copper and selenium are essential minerals that, among other functions, have a primary role in the immune system!

The fiber found in this flour helped reduce triglycerides and the ratio of non-HDL to HDL cholesterol! Get the benefits like oatmeal but LOW CARB!
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Here are 11 Low Carb Coconut flour recipes to get you started!


Homemade Caesar Dressing

Use this fresh tasting dressing to liven up any bunch of salad greens! The garlic shines through in this one. It can be thickened with additional mayonnaise if desired.

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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!

Homemade Caesar Dressing

Prep Time 15 mins
Total Time 15 mins
Course Dressings and Marinades
Cuisine Greek
Servings 6 People

Ingredients
  

  • 1/2 Tsp Anchovy paste
  • 1 Tsp Minced garlic About 2 cloves
  • 1/4 Tsp sea salt
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Red wine vinegar
  • 1 Tbsp Lemon juice Fresh is best
  • 1 Tsp Dijon mustard
  • 1/2 Tsp Worcestershire sauce
  • 1/2 Cup Extra virgin olive oil
  • 1/4 Cup Parmesan cheese Fresh grated preferred

Instructions
 

  • In a medium bowl whisk anchovies, garlic and salt.
  • Whisk in mayonnaise, red wine vinegar, lemon juice, mustard, and worcestershire sauce.
  • Now whisk in olive oil and parmesan.
  • Put in a few pinches of ground black pepper to taste.
  • Makes 1 cup.

Notes

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Keyword Mayonnaise

Keto Waffles with Quest Protein Powder

I originally bought my Quest protein powder for the occasional shake or two! I ordered the Cinnamon Crunch flavor😋

I have tried a few recipes attempting to make it into a waffle without success until now!!

This recipe only made 3 large ones in my belgian square wafflemaker.

Its important to have it rest as its called for, so do not skip that step!

Keto Waffles with Quest Protein Powder

4 eggs

3/4 cup water

3 Tbsp butter, melted

1/3 cup coconut flour (I like Bobs Red Mill)

1/4 cup Quest Protein powder (I used cinnamon crunch this time)

2 1/2 tsp baking powder

1/8 tsp stevia or 4 pkts stevia

Blend all ingredients in a blender. Let sit 5 minutes to thicken.

Make according to your waffleirons instructions. Leave in a tiny bit past the steam stopping for crisping up.

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Keto French Toast Sticks

It was before I made the choice to eat healthy when I would visit my fave fast food drive thru to get my breakfast of French Toast sticks. I would get an extra syrup cup, and never thought twice about the ingredients!

That was 8 yrs ago before my daughter was born and I became conscience of my eating habits! I have since gone gluten free and most recently keto! I still have my two children to feed so I have to recreate favorites to make them healthier! So here you have my version of French Toast sticks! They were a big hit with the kids, and I plan on making extra and freezing for the busy school mornings ahead!

The first step in making these uber yummy sticks is to have your fave loaf of bread! You can purchase a loaf of keto bread, or follow my recipe to make your own! Here is my quick and easy recipe to make a tasty loaf of your own!

So now that you have your bread of choice ready, take out 3 slices and lets get started!

Cut each slice vertically into 3 pieces like this!

Set aside while you prepare the egg dip!

You will need a semi shallow bowl and add 2 large eggs and 1/4 cup heavy cream(or canned coconut milk).

Then add 1 tsp ground cinnamon and 1 tsp vanilla extract.

Whisk it all well until it looks like this! You want to make sure it is well whisked as you don’t want stringy egg whites cooked to your sticks!

Now its time to heat up your pan. Get it nice and hot and add 1 Tbsp coconut oil or butter. I prefer coconut oil as it gives it a fried doughnut taste😋!

Get your batter bowl close to the pan and dip each side into the egg wash. Gently place on the pan after you let the excess drip off.

Don’t crowd too many on as you want to have room to flip them!

Give it a few minutes and then flip to the other side. You want them golden brown like this.

Since my slices were thicker, I also put them on their sides to crisp up the edges. If your bread is thinner you won’t have to worry about this step.

Next add 1/4 cup Lakanto monkfruit sweetener (or preferred granulated sweetener) and 1 Tbsp cinnamon to a small bowl. Whisk well.

As the french toast sticks are done, brush them with softened, or melted butter.

Then dip each one in the cinnamon/sweetener bowl.

They are ready to either place on a cookie sheet and freeze for quick breakfasts, or to eat immediately!

I poured out some of Lakantos Sugar Free maple syrup to dip mine in. The kids used real maple syrup for theirs!

They are dense and filling! I absolutely loved these! The dipping is fun too!

This recipe makes 2 servings at approx. 5 net carbs per serving!

Keto French Toast Sticks

3 slices of your favorite bread

2 large eggs

1/4 cup heavy cream or coconut milk

1 tsp ground cinnamon

1 tsp vanilla extract

Butter or coconut oil for cooking

1 Tbsp ground cinnamon

1/4 cup keto granulated sweetener

(Optional)Extra butter for brushing onto sticks before dipping in cinnamon/sweetener

  1. Cut bread into sticks.
  2. Whisk eggs, cream(or coconut milk), vanilla and cinnamon.
  3. Soak bread into egg mixture.
  4. Heat skillet to medium high, melt butter or coconut oil briefly(be careful not to brown or smoke oil)
  5. Pan fry french toast sticks until golden on each side.
  6. Mix cinnamon and sweetener. Brush sticks with softened butter or coconut oil. Dip french toast sticks in mix.
  7. Serve with
    sugar free syrup to dip into.

Keto Copycat Wheat Bread **gluten free**

I dove in with two feet and tried this bread out!!

Oh my goodness, it smells AND tastes like wheat bread!!

If you follow directions completely, you will not be disappointed. It is not nut free and replacing the almond flour will be disasterous.

Also note you need psyllium husk POWDER!! I found this one on Amazon!

It may have a different “look” but this brand is best!

Find the right pan and a scale.

Weigh ingredients for best results.

No cups because I want your bread to be successful.

Do not over mix the ingredients or the dough will become gummy or collapse upon cooling.

Whole eggs cause the psyllium-flax bread to smell like ammonia – yuck! Make sure its whites only. You can use fresh or carton egg whites.

Psyllium is an absorbent fiber. If one doesn’t drink enough water while taking psyllium, it will absorb water from the body. No one wants to get a bowel obstruction, but everyone likes to be regular, right? Drink a glass of water with the serving of bread and be happy!

Lets go make some bread!!

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10 ounces blanched almond flour

3 ounces Bob’s Red Mill flax Meal(regular or golden)

100 grams Psyllium Husk POWDER( it must be powder)

1 1/2 tablespoons baking powder

1 teaspoon salt

8 ounces egg WHITES ONLY (226.80 g)

3 ounces apple cider vinegar (85g)

14 ounces boiling water (396.89 g)

Preheat the oven to 350 degrees F. Grease a 8×4 inch metal loaf pan. I used my dark cast iron bread pan and greased with coconut oil.

Heat a kettle of water to a boil. Grind the golden flax meal in a coffee grinder to make sure it is very fine.

Place a large bowl on a scale, turn it on, zero it out, and measure 10 ounces of almond flour into the bowl. Zero the scale and measure 3 ounces of choice flax meal into the bowl. Zero the scale and change it to grams. Measure 100 grams of psyllium powder into the bowl, then add the salt and baking powder. Remove the bowl from the scale and mix the ingredients with a hand mixer or whisk to ensure that they are evenly distributed.

Put a smaller bowl in the scale, turn it on, zero it out and measure 8 ounces of egg whites into the bowl. Zero out the scale and add 3 ounces of vinegar.

Pour the egg white mixture into the bowl with the dry ingredients and mix at a high speed until just combined. (The mixture will begin to expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.

Quickly rinse out the small bowl and return it to the scale. Zero the scale and add the 14 ounces of hot water. Pour the hot water onto the ingredients previously mixed with the eggs and vinegar.

Mix only 10 seconds, no more. Now you will get all dough off of mixer and gather up into a loaf size. Gently work it in your hands for a few seconds. Set in pan.

Bake 80 to 90 minutes. Till internal temperature is 210 degrees F.

Let it cool 5 minutes in the pan so it won’t become soggy. IMMEDIATELY remove and cool on a rack.

Wait until it is completely cooled before cutting.

Keep in fridge up to 1 week.

Use for sandwiches, toast, french toast, so many possibilities!!

Info per 1/2 inch thick slice:

9g fat

10 carbs / 7 g fiber = 3 net carbs

5g protien


Keto Copycat Moundz Bars

When I think of a favorite candy bar that I would get when we went to the grocery store it would either be a peppermint patty, or a mounds bar! I have always loved coconut and started loving dark chocolate more as I got older.

How excited was I to put together this recipe that is sooo good you will want to try it again and again!

Even if you are not Keto, you can put as almond on it and cover with milk chocolate. Maybe use white chocolate to cover it instead, lots of possibilities!

It takes some time but it’s so worth it to have a treat when you are craving it!

Let’s make some treats!

First you will need 2 cups finely shredded coconut in a medium bowl.

Next is the coconut manna, or butter! I love the Nutiva brand❤It is well blended, smooth and tastes sweet even though it is NOT!

Put 1/3 cup in the bowl with the coconut.

Next is coconut oil. You can technically use any type of coconut oil, but Nutiva Organic Extra Virgin Coconut oil is top notch!! You can get some of Nutiva’s best items at 25% off when you order here!

You will need 2 Tbsp melted coconut oil. With these hot summertime days, its probably already melted!

Now open your can of FULL FAT coconut milk and scoop out the solidified cream.

This is also good used in my 2 ingredient Dairy Free Whipped Cream!

Use 1/3 cup of the coconut cream. Use the rest as whipped cream or in a smoothie with the liquid you drained off earlier! Honestly, I chill it and drink it. I am a true coconut fanatic🥛!

Remember the maple syrup I used in my Dairy Free Mock Maple Iced Latte? Yep, same one! You can order some here at 25% off!

Now mix it up well with a wooden spoon. It should be mixed well like this.

Now to save time I used a cookie scoop so I could portion them out.

Then shaped them into the familiar log shape. I lined my pan with parchment for easy removal. Put them in the freezer for 30 minutes.

Measure out 8 oz. of chocolate bar, or unsweetened chocolate plus stevia. I know Lily’s chocolate could save you time! Get some here!

Start melting chocolate in a double boiler.

Dip each log separately using a fork.

Place on cooling rack that is on a cookie sheet. Freeze 10 min.

Drizzle remaining chocolate over the top of desired.

Keto Copycat Moundz Bars

2 cups Organic unsweetened shredded coconut

1/3 cup Nutiva Coconut Manna/Coconut Butter

2 Tbsp melted Nutiva Organic Extra Virgin Coconut Oil

3 Tbsp Lankanto Monk Fruit Maple Syrup

1/3 cup Coconut Cream (from top of coonut milk can that has been refrigerated overnight)

8 oz unsweetened chocolate sweetened with stevia/or choice of chocolate (Lily’s is a good brand)

Combine all ingredients, except chocolate, in a large bowl. Mix well with a large spoon till combined. Scoop out with cookie scoop to make approx. 15 balls. Shape each ball into a log. Place on wax paper/silpat lined cookie sheet. Freeze 30 min. Start melting chocolate in a double boiler. Dip each log into the chocolate and place on cooling rack on cookie sheet. Freeze 10 min. Drizzle remaining chocolate over the top of desired.

Keep in fridge up to 2 weeks sealed.


The Journey Begins

Good company in a journey makes the way seem shorter. — Izaak Walton

And so it is official!! I am now going to have a “home” for all of my Gluten Free/Sugar Free recipes!! Thanks for joining me!

I started my journey 5 years ago July 4th! I woke up with horrible blistering eczema all over my face and had to do something that did not include visiting the doctor. I am a gal who looks to herbs, diet and health before running to get a medicine.

A lot of the bodies toxins are displayed on our skin! I really didn’t put two and two together since I had always been acne prone. It took following an elimination diet for 2 months to find I was gluten intolerant and sensitive to excessive amounts of caffeine.

So I said goodbye to gluten, wheat, coffee and excessive chocolate. At first it was horrible, but I soon came to terms with it and began to make a decision in my mind that I was going to have to learn how to cook all over again!

I tied up my apron strings and got to work making a list of all of my favorite dishes we frequently ate. I then dissected each dish down to figure out what I needed to replace to make it gluten free!

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If you won’t accept NO for an answer, you will find a way! ~M.Carr

Fast forward to today, in the here and now. I now possess quite a bit of knowledge on cooking, baking, how to make my own recipes so it works with my budget and a new found love for Low Carb cooking! I frequently share my cooking adventures with my friends but want to be able to reach more Moms out there who struggle with NOT having to make special dishes for everyone! No one has time to run a cafe, at least not this busy Mom!!

So we will revisit some old faves I started my gluten free journey on, and also visit a ton of NEW Low Carb recipes!

I love it when you share your stories and success with one of my recipes!!

Come and visit my facebook page here to be social about Low Carb Cooking!

What brought you to the Gluten Free/Low Carb lifestyle?