Keto Coconut Cream Pie

If it has coconut in it I am ALLLL about it! Coconut ice cream, coconut oil, coconut milk in my coffee……its an obsession really! So when I was thinking of HOW I could make a quick coconut cream pie keto WITHOUT needing to make the custard that traditional recipes use I went to my favorite keto pudding mixes from SIMPLY DELISH NATURAL!

The instructions have you mixing and waiting and combining so make sure you read through the whole recipe first before you begin so you are prepared. THEN once it is all together you only have to wait overnight!

Your bliss will be when you take your first bite……oh my it is heavenly bliss!!

Keto Coconut Cream Pie

When you thought pie couldn't get any better I come out with this amazing recipe that will fool even the MOST die hard sugar fiend! With the creaminess and ultimate true coconut flavor, it comes together quickly and will impress everyone who tries it!
Prep Time 30 mins
Cook Time 20 mins
Course Dessert, Desserts, gluten free, keto, low carb, sugar free
Cuisine American
Servings 8 pieces

Equipment

  • stand mixer or hand mixer

Ingredients
  

Pie Crust

  • 1 cup + 2 Tbsp almond flour
  • 5 tbsp monkfruit sweetener/or erithrytol
  • 1/8 tsp powdered stevia
  • 1/8 tsp maple extract
  • 3 tbsp butter; softened
  • 1/4 cup unsweetened shredded coconut

Pie Filling

  • 2 boxes Simply Delish Vanilla Pudding
  • 1 13-14oz can full fat coconut milk
  • 1/4 cup Unsweetened almond milk
  • 8 oz cream cheese; softened
  • 1/3 cup monkfruit sweetener/or erithrytol
  • 2 cups heavy cream; whipped with 6 tbsp confectioners erithrytol

Instructions
 

Pie Crust

  • Preheat oven to 350F
  • Make crust first so it can cool while you make the filling.
  • In a large bowl put all crust ingredients in and mix with a fork mashing the butter with the fork.
  • Keep working in the butter until it is all moistened and resembles coarse crumbs.
  • Press into a 9" glass pie pan. It will take some time to work it all around and partly up the sides. Press down with the bottom of a glass or measuring cup that has been chilled.
  • Bake 15 minutes or until golden brown. Watch the last few minutes as it can burn easily.
  • Cool completely.

Pie Filling

  • In a large bowl combine the dry pudding mixes with the coconut milk and almond milk.
  • Whip with a hand mixer or stand mixer for 2 minutes.
  • Let sit 5 minutes.
  • ONLY after crust is COMPLETELY cooled, spread 1 1/2 cups of the prepared pudding into the bottom of the crust. Keep remaining pudding for another step.
  • In a separate bowl whip cream cheese with the monkfruit sweetener until smooth.
  • Now fold in HALF of the whipped cream until completely combined.
  • Add HALF of this mixture to the bowl with the remaining pudding mixture. Stir well until combined.
  • Spread this mixture OVER the pudding mixture in the pie plate.
  • You can either spread the remaining cream cheese mixture on the very top of the pie OR you can reserve it till serving time and pipe out a decorative border as I have here!
  • Last layer will be the remaining HALF of the whipped cream that was reserved.
  • Cover with plastic wrap and refrigerate overnight or 8 hours.
  • If you saved the 3rd layer for piping do this after it has set for the 8 hrs.
  • Optionally top with toasted unsweetened coconut. Simply toast on low in a dry skillet until golden.
Keyword coconut cream, coconut milk, keto gluten free, keto pie, low carb dessert, simply delish natural, sugar free dessert, sugar free gluten free, sugar free pie

Keto Chocolate Syrup Swiss Roll

On my quest to recreate my childhood favorites I came across another that I enjoyed from the 80s! Here you have a very large version of my favorite ….. Swiss Roll!

It is so very rich and instead of vanilla filling I have made a chocolate mousse filling. I did in fact cover it with a decadent ganache topping to finish it off!

It does not take much time to bake the cake and whip up the filling, but it does take patience to let it cool before rolling up in filling. It also takes patience to wait for it to settle overnight as well. Plan ahead and you will be set to be the hit of your next gathering!

The extra special ingredient I used here instead of cocoa powder is a sugar free chocolate syrup from Rx. It worked beautifully and made this swiss roll extra sweet without sugar but allulose!

It is plant based, sugar free, low carb, keto and all of the points that are important especially that it has the shortest ingredient list of all brands! I would love to also use it in my coffee, over keto ice cream of course and so many other uses!

Make sure you read the recipe all the way through so you can get all of the instructions down. It is important to follow them exactly so you get the best results! If you need macros, check out http://www.verywellfit.com and plug in the ingredients.

Keto Chocolate Syrup Swiss Roll

Go on a chocolate dream cloud of scrumptious deliciousness with every decadent bite! You can barely eat a slice because it is so rich! This will be a hit at your next get together!
Prep Time 2 hrs
Cook Time 35 mins
Course Dessert, Desserts, keto, low carb
Cuisine Switzerland

Ingredients
  

Cake Roll

  • 1/2 cup butter; softened
  • 1 cup monkfruit sweetener/or erithrytol
  • 1 tsp vanilla extract
  • 4 large eggs; separated
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1 1/2 cup Rx Sugar Free Chocolate Syrup

Chocolate Mousse Filling

  • 8 oz cream cheese; softened
  • 1 tsp liquid monkfruit/stevia
  • 2 tbsp Rx Sugar Free Chocolate Syrup
  • 1 tbsp cocoa powder
  • 1 cup heavy cream

Chocolate Ganache Topping

  • 1/2 can full fat coconut milk
  • 1 cup sugar free chocolate chips

Instructions
 

Cake Roll

  • Preheat oven to 350F
  • Line a 15×8 jelly roll pan with parchment paper.
  • In a large bowl of a stand mixer beat egg whites until soft peaks form. Set aside.
  • In another large bowl of a stand mixer whip butter with monkfruit and egg yolks until creamy.
  • Add in the vanilla extract and chocolate syrup. Mix well.
  • Lastly, mix in the flours and baking soda. Mix until incorporated. Do not overmix.
  • Fold beaten egg whites carefully so they stay fluffy.
  • Spread batter into parchment lined jelly roll pan evenly.
  • Bake 25 minutes THEN loosely place foil on top and bake and additional 8-10 minutes until toothpick tested clean.
  • Cool 5 minutes then flip over onto a flat board or pan bottom, parchment side up.
  • Now cover with a damp towel for 5 minutes to loosen the parchment paper.
  • Gently peel off the parchment paper. Now spread the towel out over the top side. Put a pan bottom or flat cutting board over the towel and flip over. Now the towel should be UNDER the cake.
  • Slowly start rolling the cake up in the towel like this.
  • It should look like this now. Cool completely.
  • After cool, unroll onto a flat surface THEN place a plastic wrap covered board over it. FLIP so the plastic wrap is underneath the cake. It may crack, it may not. It depends on the temperature of your home. When the filling is spread on it will come together.
  • Now put all of the filling into the middle of the cake like this.
  • Spread evenly and leave a 1-2 inch border around.
  • Should look like this.
  • Now slowly roll it up keeping the plastic on the outside. Only use it as a guide, do not roll it up in the cake roll. It should look like this when you are done.
  • Now you will put in the fridge overnight or 8 hours minimum.
  • Once you are ready to serve it or right before taking to your event, place the roll on a platter or 9×13 glass pan.
  • Make ganache and once smooth and mixed pour over cold cake roll. It will solidify and set like this.
  • Optionally you can drizzle some chocolate syrup over it all for decoration. Do not keep at room temperature any longer then a hour as it will start to melt and collapse.
  • It will keep up to 5 days in the fridge covered airtight.

Chocolate Mousse Filling

  • In a large bowl of a stand mixer or with a hand mixer whip cream cheese, stevia and chocolate syrup until smooth.
  • Add in the heavy cream and whip only 2 minutes maximum so it will not curdle.

Chocolate Ganache Topping

  • In a small saucepan warm up the coconut milk until it steams.
  • Remove from the heat.
  • Put chocolate chips in a large bowl. Pour warmed coconut milk over chips and let sit for 2 minutes before whisking.
  • Once it is smooth and all incorporated pour over the cold cake roll on a platter.

Notes

Get a bottle of sugar free Rx Chocolate Syrup here
Keyword allulose, chocolate mousse, coconut milk, dark cocoa, ganache, keto, low carb dessert

Keto Key Lime Pound Cake

When I think of pound cake I think of butter and butter and more butter! I know the original pound cake is 1 pound of everything, butter, sugar, flour. This one I have made is not only #keto but also #lowcarb and #gluten free!

The best thing about this cake is that it is just the right amount of sweetness so you can enjoy it as a snack or even a treat with your coffee in the morning! It is all kept keto with a box of Simply Delish Lime Jel!

You will be pleasantly surprised how the Simply Delish Lime Jel adds so much lime flavor to this bread and also lends a moisture to it that helps it keep together and not fall apart!

Keto Key Lime Pound Cake

Come visit the tropical islands in this sweet and tart keto creation! It is perfect with a hot beverage and perfect to serve to guests!
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Breakfast, Dessert, Desserts, keto, low carb, Snacks
Cuisine American

Ingredients
  

Pound Cake

  • 4 oz cream cheese; softened
  • 1/2 cup butter; softened
  • 1/2 cup monkfruit
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp coconut flour
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 pkg Simply Delish Lime Jel

Icing

  • 1/2 cup confectioners erythritol
  • 1/2 lime juiced and zested
  • 1 tbsp heavy cream

Instructions
 

Pound Cake

  • Preheat oven to 325F
  • Line a bread pan with parchment paper and set aside.
  • In a small bowl mix dry ingredients: coconut flour, almond flour, salt, baking soda, baking powder and package of Simply Delish Lime Jel. Set aside.
  • In a stand mixer cream butter and cream cheese until light and fluffy. About 2 minutes.
  • Add in monkfruit. Mix well.
  • Add in eggs one at a time mixing in yolk for each before adding another.
  • Mix in vanilla.
  • Slowly mix in the dry ingredients.
  • Only mix until it is all moistened and do not overmix.
  • Spread batter into prepared pan and smooth out the top.
  • Bake for 1 hour then cover loosely with foil on the top to prevent burning.
  • Bake an additional 20 minutes with foil and then toothpick test done.
  • Cool on a wire rack for 1 hour before icing.

Icing

  • Add all ingredients into a small bowl.
  • Whisk well and spread over the top of the pound cake. Sprinkle with zest on top.
  • Will set up once dried.
  • Store in an airtight bag or container up to 5 days on the counter or 8 days in the fridge.

Notes

Keyword keto, keto cake, keto lime, keto pound cake, key lime, key lime cake, key lime pound cake, lime cake, lime pound cake, low carb brownie, low carb lime, low carb pound cake, low carb sugar free

Keto Raspberry Zinger Bites

I am on a mission to recreate all of my childhood favorites and this one was next on the list! All the memories will come flooding back when you pop one of these little bites in your mouth! Warning……you will NOT be able to eat just one!

And if you have kid, watch out because they will want to eat them all!

I used Simply Delish Raspberry Keto Jel Dessert for the coating and WOW it is so zingy and flavorful! Order some at 10% off with my coupon code LOWCARBWITHTHECARRS or VISIT HERE!

Keto Raspberry Zinger Bites

These little bites of raspberry bliss covered in coconut will be one of your favorite desserts to have on hand when the craving strikes!
Course Dessert

Equipment

  • mini muffin pan, silicone
  • pastry brush
  • hand mixer or stand mixer

Ingredients
  

Cakes

  • 3 large eggs
  • 1/4 cup butter; melted
  • 1/4 cup heavy cream
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp glucomannan
  • 1/2 tsp salt
  • 1/4 cup monkfruit

Raspberry Jel

  • 1 cup frozen raspberries
  • 1 pkg Simply Delish Raspberry Jel
  • 2 tbsp confectioners erythritol

Coconut Dip

  • 3/4 cup unsweetened shredded coconut
  • 2 tbsp confectioners erythritol

Instructions
 

Cakes

  • Preheat oven to 300F
  • In a small bowl whip eggs with a hand mixer for 2 minutes until very frothy.
  • Add cooled melted butter, vanilla extract, apple cider vinegar and cream. Beat well. Set aside.
  • In a small bowl whisk almond flour, coconut flour, baking powder, glucomannan, erythritol and salt.
  • Now add combined dry ingredients to the wet ingredients. Mix 1 min. Scrape sides. Mix again.
  • Using a truffle scoop, place 1 scoop in each well.
  • Bake 15 minutes until toothpick tested clean. Cool in pan 10 min before transferring to a baking rack.

Raspberry Jel

  • In a small saucepan on low heat up raspberries.
  • Once thawed, mash with a spoon and then press through a sieve.
  • You should have at least 1/3 cup of raspberry puree deseeded.
  • Sprinkle your box of Simply Delish Raspberry Jel over the puree and whisk well.
  • Let cool. Brush onto cooled cake bites with a pastry brush.
  • Let sit for 5 minutes.

Coconut dip

  • Mix coconut and confectioners erythritol in a small shallow bowl.
  • Now with a fork, dunk each one individually into coconut mixture.
  • Let the cakes sit at room temperature on cooling rack for at least 20 minutes to set.
  • Store in the fridge. Keep in airtight container up to 5 days.

Keto Chocolate Sandwich Creme’ Cookies

If there is one thing I miss, its chocolate sandwich cookies. I actually have not eaten
them in a long time since going gluten free, but I have fond memories of them.

I used to eat them with my Dad in the morning when I was little before he
went to work! He would let me dunk them in his coffee, soo good!

These come together quickly and are soooooo good!!

I love that it uses ingredients I already have for my keto baking😍

Keto Chocolate Sandwich Creme' Cookies

Course Desserts
Cuisine American
Servings 6 sandwiched cookies

Ingredients
  

Cookies

  • 3 tbsp butter
  • 1/2 cup sugar free chocolate chips
  • 1 large egg room temperature or warmed
  • 1/3 cup monkfruit sweetener
  • 1/4 tsp powdered stevia
  • 3 tbsp almond flour
  • 3 tbsp dark cocoa powder getting dark helps it taste like the cookies but regular can be used
  • 1/2 tsp baking soda

Creme Filling

  • 3/4 cup confectioners erythritol
  • 2 oz cream cheese softened to room temperature
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions
 

Cookies

  • Preheat oven to 350F.
  • In a small saucepan melt the chocolate chips and butter. Whisk until smooth. Remove from heat.
  • Whisk in the monkfruit, stevia and egg until smooth.
  • Add in almond flour, cocoa powder and baking soda. Whisk well.
  • Scoop onto parchment or silpat lined pan in 1.5 tbsp amounts or use cookie scoop.
  • Bake 12 min. Whack on counter as soon as they come out to flatten. Then cool 10 min on pan.

Creme Filling

  • In a small bowl add all ingredients.
  • With an electric mixer whip all 3 minutes.
  • With a piping bag or ziploc bag with corner cut, pipe out a 1.5 inch circle on one cookie. Slowly press down another cookie on top.
Keyword almond flour, baked, chocolate chip, coconut oil, confectioners erythritol, cooycat oreo, dark chocolate, dark chocolate chips, dark cocoa, keto, low carb cookie, low carb sugar free, oreo cookies, sugar free cookies, swerve

Keto Raspberry “No Pretzel” Salad

It is one of those desserts that always popped up at family reunions, Thanksgiving and sometimes Christmas. With its jello top layer, cool whip inner layer and pretzel bottom it was salty and sweet and delicious!

Now with my keto version you can have 2nds and feel zero guilt! Plus it is gluten free and is the perfect blend of sweetness!

All of this was created with my favorite jel dessert by Simply Delish! I chose a flavor that would pair with a keto fruit……raspberry!

You HAVE to get some for yourself because the old sugar free jello at the store will not cut it! You want the fresh taste that Simply Delush gives to this wonderful dessert!

Visit HERE to order some and save 10%!!

Keto Raspberry “No Pretzel” Salad

Its a keto version of the retro "salad" dessert topped with raspberries and raspberry jel instead of strawberry!
Prep Time 1 hr
1 d 1 hr
Course Dessert, Desserts, keto, low carb
Cuisine American

Ingredients
  

Crust

  • 1 cup almond flour
  • 3 tbsp monkfruit sweetener/or erithrytol
  • 1/8 tsp maple extract
  • Pinch of stevia; powdered
  • 3 tbsp butter; softened

Whipped Cream

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 3 tbsp confectioners erythritol
  • 8 drops liquid monkfruit/stevia

Cream Cheese Layer

  • 1 cup monkfruit sweetener/or erithrytol
  • 3 tbsp allulose sweetener
  • 4 oz cream cheese; softened

Raspberry Layer

  • 2 pkg Simply Delish Raspberry Jel prepared and cooled to room temperature
  • 8 oz fresh raspberries or frozen completely thawed and drained

Instructions
 

Crust

  • Preheat oven to 350F.
  • In a large bowl mix almond flour, monkfruit, extract and stevia.
  • Cut butter into all until coarse crumbs. Press into 8×8 pan lined with parchment paper.
  • Bake 10 minutes until golden brown. Cool completely.

Whipped Cream

  • Put all ingredients into a large bowl.
  • Whip until soft peaks form. Set aside.

Cream Cheese Layer

  • In a large mixing bowl whip cream cheese and sweeteners until smooth.
  • Fold in whipped cream until smooth.
  • Spread over cooled crust. Cover and put in fridge to cool and set.

Raspberry Layer

  • Stir in half of the raspberries in to the cooled, prepared jel.
  • Spread over chilled cream cheese layer.
  • Dot with remaining raspberries.
  • Cover and store in fridge overnight or at least 8 hours to completely set and flavors to meld.
  • Store up to 5 days in airtight container.
Keyword allulose, almond flour, cream cheese, erythritol, keto, low carb brownie, stevia

Little Melissa’s Fudge Brownies

I did a great job capturing my favorite fudgy brownie from my childhood in the 80s that was under the name Lil’ Debbie.

This one is low carb, keto, gluten free, sugar free and AMAZING! The only hard part is waiting for them to set overnight in the fridge!

Sticking with ChocZero sugar free chips is best as the others I have tried do not melt as well. It is up to you, but visit the notes below the recipe for links to my favorite brands that I used to get the best results like me.

Little Melissa Fudge Brownies

I have taken the 80s childhood lunchbox favorite and made it low carb, gluten free and sugar free WITHOUT compromising taste!
Course Dessert, Desserts, keto, low carb
Cuisine American

Ingredients
  

Brownie Base

  • 1/2 cup butter; melted
  • 2 tbsp avocado oil or oil that is liquid at room temp
  • 3/4 cup cocoa powder
  • 1/3 cup keto brown sugar
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup granulated allulose sweetener
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 1 tbsp Natures Hollow Honey Substitute
  • 1/4 cup sugar free chocolate syrup
  • 2/3 cup almond flour
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Ganache Topping

  • 1 1/2 cups Choc Zero Dark Chocolate Chips
  • 1/2 cup heavy cream
  • 10 drops monkfruit/stevia drops
  • 1 tsp Natures Hollow Honey Substitute

Instructions
 

Brownie Base

  • Preheat oven to 350F,
  • Line an 8×8 METAL pan with parchment paper.
  • In a large bowl whisk butter, oil, sweeteners and cocoa until smooth.
  • Now whisk in eggs and yolk. Next whisk in honey, chocolate syrup and vanilla,
  • Lastly whisk in flour, arrowroot, salt and baking soda.
  • Bake 30-35 minutes until it is set in the middle. Toothpick tested with a few crumbs. Cool completely.

Ganache Topping

  • In a medium saucepan heat heavy cream until it steams.
  • Remove from heat and whisk in remaining ingredients until smooth.
  • Spread evenly over cooled brownies.
  • Cover and refrigerate 4 hours or best overnight.
  • Makes 20 very rich pieces!

Notes

Get my favorite ingredients here to get the best results!
Choczero Dark Chocolate Chips
Almond Flour
Monkfruit Sweetener
 
 
Keyword allulose, almond flour, dark chocolate, gluten free, gluten free brownie, keto, keto brownie, keto community, keto gluten free, low carb brownie, low carb sugar free, sugar free, sugar free chocolate, sugar free gluten free

Low Carb Macaroons

I love coconut, as if you couldn’t tell from my recipes, lol! This special dessert or snack, however you want to look at it, is high in fiber and kept sugar free with allulose sweetener!

I prefer allulose sweetener actually because it doesn’t have the cooling sensation or possible digestive troubles that come with using monkfruit sweetener.

It also mixes up very well in ANY recipe s you will soon see if you decide to purchase some and give it a try! Just check out the notes section of my recipe for the link to my favorite brand I have shared with you!

As always, please leave a comment and let me know how the recipe turns out for you! I love hearing your feedback and results you get from my recipes!

Low Carb Macaroons

Turn coconut into a chewy treat you will love to dip in your favorite chocolate!
20 mins

Ingredients
  

  • 2 large eggs
  • 3/4 cup allulose sweetener –or- monkfruitsweetener
  • 1/4 tsp stevia powder
  • 1/3 cup fine ground almond flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp lemon zest
  • 1 tbsp butter; melted and cooled
  • 2 2/3 cup finely shredded coconut

Instructions
 

  • Preheat oven to 325F. Line a baking sheet with a silpat baking mat or parchment paper.
  • In a large bowl, beat eggs until foamy. While mixing, slowly pour in the allulose -or-monkfruit and stevia. Beat continuously for 5 minutes.
  • Now add in the butter and vanilla. Mix well. Add in the almond flour, baking powder, salt, cinnamon, lemon zest and mix well.
  • Lastly, stir in the coconut. Drop onto a prepared baking sheet with a scoop or tablespoon a few inches apart. Gently press down to ½ inch thick as these do not spread.
  • Bake 15 to 18 minutes until they are golden brown around the edges with only a touch of brown on top. Cool on the pan before transferring to a cooling rack.
  • If you want to dip them in chocolate as pictured, melt 12 oz of your fave chocolate in a double boiler and mix in 2 tsp of coconut oil. Let cool in fridge so the chocolate will set. Store in the fridge up to 1 week.

Notes


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

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.