Keto Mocha Protein Cupcakes

You may ask yourself, “How could my coffee game get ANY better?” I have just the answer for you☕
Keto Mocha Protein Cupcakes made with Iconic ‘s NEW Mocha Immunity Coffee Protein Powder!

These cupcakes are a fine addition to your morning WITHOUT THE GUILT!!


Each cupcake is LOADED with fiber, and over 7+ grams protein, vitamin D, MCT oil, and zinc!


They are 100% gluten free, sugar free, keto, lowcarb, and high fat!

These cupcakes feature Iconic Mocha Immunity Coffee Protein Powder in the cake AND the frosting!! So amazingly delicious and so perfectly moist, you will be in mocha heaven!

These would be perfect for a treat in the morning or a pick-me-up in the afternoon!

Visit here to pick up a canister of your own at 15% off!

Keto Mocha Protein Cupcakes

Chocolate cupcake for breakfast? YES!! With this sugar free, keto, gluten free, protein packed bundle its possible!
Course Breakfast, Dessert
Servings 8 Cupcakes

Ingredients
  

Protein Cakes

  • 3/4 cup pumpkin puree
  • 1/2 cup smooth almond butter
  • 1 large egg
  • 1/4 cup monkfruit sweetener
  • 2 tbsp cocoa powder
  • 1 scoop Iconic Mocha Immunity Coffee Protein Powder
  • 2 tbsp flaxseed meal
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup Choc Zero Dark Chocolate Chips

Mocha Protein Frosting

  • 2 oz Choc Zero Chocolate Chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese; softened
  • 2/3 cup confectioners erythritol
  • 1 scoop Iconic Mocha Immunity Protein Powder
  • 1/2 tsp vanilla extract

Instructions
 

Protein Cupcakes

  • Preheat 375F
  • In a blender or food processor put all ingredients except chocolate chips.
  • Stop to scrape sides at least twice to incorporate ingredients well.
  • Portion into a muffin tin only filling 8 wells. This ensures they rise properly to the right size.
  • Bake 20 minutes. Let cool in pan 10 min.
  • Remove from pan to cool completely before frosting.

Mocha Protein Frosting

  • Put chocolate and coconut oil in a small saucepan. Melt almost all the way over low heat whisking.
  • Remove from heat and cool.
  • In a stand mixer or hand mixer whip butter and cream cheese until fluffy and uniform.
  • Add confectioners erythritol. Mix well.
  • Now add in protein powder and vanilla.
  • While mixing slowly stream in the melted/cooled chocolate.
  • Mix well. If too dry add 1 tbsp unsweetened almond milk, you shouldnt have to though.
  • Frost cupcakes. You will have extra leftover.
Keyword chocolate cake, cream cheese, dark chocolate

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

Keto Gooey Buttercake

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

Find your old time buttery favorite recreated to fit your low carb or keto lifestyle!
Course Dessert

Ingredients
  

  • 1/4 cup butter; melted and cooled
  • 2 large eggs
  • 1 1/2 cup almond flour
  • 1/3 cup erythritol or other granulated sweetener
  • 1/4 tsp vanilla
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 4 oz cream cheese; softened (1/2 block)
  • 1 1/2 cup powdered erythritol (or confectioners erythritol/monkfruit)

Instructions
 

  • 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 erythritol.
    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 erythritol 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.

Notes

Find my favorite ingredients for this recipe here:
ALMOND FLOUR
CONFECTIONERS ERYTHRITOL
 
Keyword almond flour, american dessert, butter, butter cake, confectioners erithrytol, cream cheese, erythritol, gluten free, grain free, grain free dessert, keto dessert, low carb dessert, potluck dessert, sugar free, sugar free dessert, vanilla extract

5 Favorite Recipes Using Cream Cheese

I love it when I find cream cheese on sale! I buy extra so I can make these recipes for my weekend meal prep!

Low carb living is easiest when we have something ready to go during the busy weekdays!

So here you have 5 of my favorite recipes using cream cheese!

Did you forget to set out the cream cheese to soften?

Just visit here for a trick I learned!

….

For breakfast:

Blender Pancakes

Or a

Dutch Skillet Pancake

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For lunch:

Garlic Shrimp

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For dinner:

Low Carb Chicken Casserole

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For dessert:

No Bake Cheesecake

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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!

Do you meal prep?

Let me know in the comments!


Keto Chocolate Chip Chaffle

Now I am totally a wafflehead so when I heard of chaffles it was an easy sell!

So far I have only done savory ones, but this one is so good it had to have a post dedicated to it!! Even the kids loved it and I am planning on making more and making ice cream sandwiches😍

Now it might sound like an odd recipe, but roll with it, it will work!

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 Chocolate Chip Chaffle

1 egg
3 Tbsp monkfruit/or erithrytol
1/4 tsp maple extract
1 tsp vanilla
1/2 c mozzarella
1 tbsp coconut flour
2 tbsp choc chips.

Warm up waffleiron to medium heat.

Whisk egg. Add everything to the bowl EXCEPT coconut flour & chocolate chips.

Whisk. Then add coconut flour.

Whisk well. Fold in chocolate chips.

Makes 3 waffles
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Swerve brown sugar OR Sukrin Gold can stand in for monkfruit and maple extract. Its cheaper to get the extract and granulated sweetener though!

The one in the main picture has fresh whipped cream sweetened with stevia. Then I froze it for 15 minutes!! So wonderful this way! Or cut into strips and dunk in some unsweetened almond milk!!

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Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you 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!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 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

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Low Carb Carrot Cake🥕

It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!

My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!

Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!

Now that you have the baking mix ready, let us make some cake!!

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 Carrot Cake

1.5 cups low carb baking mix

1/4 cup Bobs Red Mill plain whey powder

1/3 cup unsweetened shredded coconut

3/4 cup Swerve granulated (or regular erithrytol)

3/4 tsp powdered stevia (pure is best)

1.5 tsp ground cinnamon

1/2 tsp each: nutmeg, allspice, ginger

1/4 tsp ground cloves

1/4 tsp sea salt

2 tsp baking powder

1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)

3 Lg eggs

3 to 4 egg whites to make 1/2 cup

1/3 cup coconut oil/OR butter melted

2 small (5″long) carrots finely shredded

Quick frosting:

4oz cream cheese, very soft

1/2 stick butter, softened

1 tsp vanilla

2.5 Tbsp Swerve Confectioners sugar

1/4 tsp liquid monkfruit sweetener /OR liquid stevia

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Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.

In a large bowl whisk all dry ingredients.

In a separate small bowl whisk eggs and almond milk.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion.

Once all incorporated, fold in the carrot shreds.

Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

Cool completely.

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Start making frosting!

With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.

It should be smooth and thick.

Spread over cooled cake.

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Optional: sprinkle with 1/4 cup chopped pecans

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When cut into 16 pieces……

2g net carb each.

When cut into 8 pieces…….

4 net carb each.

This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.


Low Carb Torte Brownies

Like a super healthy, chocolatey, fudgey torte, but in little low carb squares!!

Go make some of my Low Carb Baking Mix first, then you will be all set for making all kinds of goodies!!

They are excellent at room temperature, but turn MORE fudgey when you put in the fridge overnight!

2.4 net carb each is a fabulously low number for just ONE!!

I confess, I had two, they are that good!!

Maybe top with some of my Chocolate mousse and Keto Chocolate syrup for a super rich dessert!!

The trick here is to whip the eggs and secret ingredient, okra, in the blender until it is whipped up like frothy meringue☺

Let’s make some super healthy, low carb torte brownies!

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 Torte Brownies

2 oz bakers unsweetened chocolate

2 oz Lindt Excellence 90% dark chocolate

3/4 cup salted butter

3/4 cup erithrytol

1 tsp stevia, powdered

1/8 tsp salt

1/2 cup Low Carb Baking Blend

3/4 cup diced, frozen, okra

3 large eggs

Preheat oven to 350F.

Grease an 8×8 glass pan.

Place chocolate and butter in small glass bowl and set above a small saucepan of boiling water to melt. I do not recommend the microwave.

Remove from heat once 90% melted and continue to stir till remaining butter & chocolate melts.

Whisk in sweeteners till mixed well.

Combine eggs and okra in a blender. Blend on high, scraping sides occasionally, until it resembles green meringue and has doubled in size.

Slowly fold the meringued egg and okra mixture into the chocolate mixture till incorporated.

Now with minimal stirring, stir in dry ingredients.

Bake at 350F for 35 minutes till set in the middle only slightly yielding to touch.

Cool COMPLETELY!!

Then cut into 12 squares!

2.4 net carb per torte brownie!


Low Carb Blender Chocolate Cake

Quick and easy, plus make this super moist recipe into 2 cake pans. After cooling, freeze one for later!! Just thaw in the fridge😊

The baking mix recipe is this……

Visit the link HERE to find more recipes using this mix!

Low Carb Blender Cake

3/4 c monkfruit sweetener
3/4 tsp stevia
1 1/2 c baking mix
3/4 c cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 c. Unsweetened, almond milk
1/2 c butter, melted -or- coconut oil
2 tsp vanilla
2 eggs
1 c. boiled water

Preheat oven to 350F.

Grease 2 (9in) pans,
or 1 8inch and 12 cupcake tins.

Mix dry. Put wet ingredients in blender, blend well.

Add dry. Mix scraping sides.

Slowly add water from top with blender on low.

Stop. Scrape sides.

Slowly add rest while blender is on low. Scrape.
Put in greased pans.

Bake at 350 for 30 to 35 min.

Rotate pans from top to bottom and bottom to top, half way through the time.

Toothpick tested done. Cool completely.

Turns out the best if allowed to sit in refrigerator overnight.

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For 20-24 cupcakes


Paleo Low Carb Chocolate Chip Blondies

I originally made these keto in this recipe here at 4g net carbs per 1/16th.

Now I have tried this recipe with Nutiva’s Organic Coconut Sugar and they turned out AMAZZZZIIINNNGG!

The net carb increases to 9g (10g – 1g fiber)

I saved up my carbs for this treat this evening! It was soooo worth it!

1 stick butter

1/2 c almond butter

2/3 cup Nutiva Organic Coconut Sugar

1/4 tsp stevia glycerite

1/4 tsp maple extract

2 tsp vanilla

2 eggs, room temperature

1 1/2 c almond flour

1/4 tsp salt

3/4 baking powder

2/3 c sf choc chips

Preheat oven to 350°F. Line an 8×8 pan with parchment paper. Melt butter and almond butter in medium saucepan. Mix sweeteners and extracts in a small bowl. Mix into saucepan. Beat in eggs one at a time. Whisk well. Now add flour, salt and baking powder. Stir in chocolate chips. Bake for 30 to 35 minutes until toothpick tested mostly clean with a few crumbs. Cool before lifting out of pan and cutting into 16 squares.

10g carb/1g fiber

Keto:

Replace coconut sugar with monkfruit

1 square= 7g carbs / 3 g fiber

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