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!

Print Recipe
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.
Course Desserts
Cook Time 40-50 min
Servings
pieces
Ingredients
Low Carb Frosting
Optional to make chocolate frosting
Course Desserts
Cook Time 40-50 min
Servings
pieces
Ingredients
Low Carb Frosting
Optional to make chocolate frosting
Instructions
For the Cake
  1. Preheat Oven to 350F and grease an 8x8 pan.
  2. With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
  3. Now add all of the other ingredients and mix very well until smooth.
  4. Stir in the chocolate chips by hand.
  5. 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
  1. 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.
  2. Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
  3. Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
  4. 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.
  5. 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.

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
Print Recipe
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 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Instructions
  1. Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  2. Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  3. Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  4. Bake 30 minutes until centers are set and toothpick test comes out clean.
  5. 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.
  6. Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  7. Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  8. Store in the fridge up to 5 days.

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!

Print Recipe
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!
pumpkin bread
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
pumpkin bread
Instructions
  1. Preheat oven to 350F
  2. Line a 9x5 loaf pan with parchment paper and set aside.
  3. In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  4. In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  5. Scrape down the sides and add in eggs one at a time.
  6. Mix in the pumpkin puree and vanilla until well combined.
  7. While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  8. Batter should be thick. Spread into prepared pan.
  9. Sprinkle chopped nuts on top if desired. My favorite is pecans.
  10. Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  11. 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.

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.

Print Recipe
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!
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Instructions
  1. Preheat oven to 350F.
  2. Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  3. In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  4. Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  5. Cut into 4 pieces or 6 pieces.
  6. Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  7. Preheat a skillet over medium heat.
  8. Melt 1 tbsp butter in skillet.
  9. Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  10. Serve with butter and keto maple syrup.
  11. Leftovers can be re-heated in the toaster.

keto cabbage skillet with ground beef and tomatoes

Keto Cabbage Skillet

This is quick, tasty and gets in the needed daily fiber with the low calorie star…….CABBAGE!

Everyone in my family enjoyed it, even my cabbage hating child who said it tasted like spaghetti!! WIN WIN!! And if you add some shredded cheddar cheese at the end so it melts on top…..EVEN BETTER!

Print Recipe
Keto Cabbage Skillet
Use up some leftover ground beef from tacos to keep this budget friendly! It some together quick and can easily be doubled for a large crowd without busting your wallet as cabbage is the main star!
keto cabbage skillet with ground beef and tomatoes
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
keto cabbage skillet with ground beef and tomatoes
Instructions
  1. Brown beef in a large skillet with salt and pepper to taste.
  2. Add in all of the other ingredients and stir/fold very well.
  3. Put on a lid and let it cook on medium for 15 minutes.
  4. Stir well before serving. Can top with shredded cheddar right before serving.
  5. Leftovers keep up to 5 days in fridge. Reheat in skillet or oven to warm.

scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!

Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!

Print Recipe
Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
scotch pancake muffin with butter and keto syrup
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
scotch pancake muffin with butter and keto syrup
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Low Carb Crepes

I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

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Low Carb Crepes
Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Instructions
  1. Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  2. Blend until very smooth.
  3. Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  4. Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  5. Move spatula around to loosen the whole crepe then carefully flip over.
  6. Cook an additional minute to set the other side.
  7. Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

Low Carb Raspberry Muffins

I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

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Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, whisk together almond flour, monkfruit and baking powder.
  3. Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  4. Once incorporated, slowly mix in melted butter or coconut oil.
  5. Gently fold in berries. Do not stir too much or berries will break down.
  6. Scoop into muffin tins, 1/2 to 3/4 full.
  7. Bake 20 - 25 minutes until toothpick tested clean.
  8. Cool 10 minutes in the pan before enjoying!
  9. Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.

Low Carb Stir Fry

I love a quick recipe that I can use during the week to get dinner done quick! I love the options available to switch up the broth to match the meat.

You can also change up the vegetables to match what you want! So customizable!

Consider using up leftover meat, or veggies too so you can use up what you have!

Print Recipe
Low Carb Stir Fry
Now you can have your stir fry and change it up how you want it as it is very customizable! Recipe makes 4 servings @ 9g carb per serving.
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl mix soy sauce, keto brown sugar, sesame oil, ginger and garlic cloves. Set aside.
  2. In a large skillet greased with coconut oil, saute the veggies until al dente, not quite cooked all the way.
  3. Remove from the skillet and set aside in a bowl.
  4. Stir fry meat in skillet until cooked through.
  5. In the bowl with sauce ingredients from the beginning, whisk in the broth and tapioca starch.
  6. Add to meat in skillet and bring to a boil while stirring.
  7. Add veggies back in and toss to coat. Continue to cook for 2 minutes. Serve over cauliflower rice or alone.

Low Carb Chocolate Chip Muffins

Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!

These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!

They do keep well in the fridge and are even better when warmed up!

Print Recipe
Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack! Makes 12 muffins. Info per muffin: 0.6g carb 0.2g fiber 2g protein 6.7g fat
Course Breakfast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
muffins
Ingredients
Course Breakfast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
  2. In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
  3. Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  4. Fill a greased, or lined muffin tin, 3/4 full in each cup.
  5. Bake 25-30 minutes until set and golden brown.
  6. Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
  7. Store in the fridge up to 5 days.