Low Carb Chocolate Cake With Frosting

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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 Raspberry Muffins

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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!

Print Recipe
 Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Course Breakfast, Snacks
Cuisine American
Keyword almond flour, baked, dairy free
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Course Breakfast, Snacks
Cuisine American
Keyword almond flour, baked, dairy free
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 Chocolate Chip Cookies

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You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies!
When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie.
Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.

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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!

Print Recipe
 Low Carb Chocolate Chip Cookies
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! . SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies! . When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie. . Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
Course Desserts
Keyword chocolate chip, coconut flour, cookie, dairy free, palm shortening, shortening
Prep Time 10 minutes
Cook Time 16 minutes
Servings
cookies
Ingredients
Course Desserts
Keyword chocolate chip, coconut flour, cookie, dairy free, palm shortening, shortening
Prep Time 10 minutes
Cook Time 16 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat your oven to 350F.
  2. Place shortening and egg in a food processor. *See below for instructions without a food processor. Process 3 to 4 pulses. Scrape sides.
  3. Add monkfruit/erithrytol, stevia, and extracts. Pulse 3 to 4 times. Scrape Sides.
  4. Add flours, baking soda and salt. Pulse 3 to 4 times. Scrape sides again.
  5. Pulse 3 to 4 more times. Remove blade and remove container. With a wooden spoon stir in the chocolate chips.
  6. Scoop out batter with a cookie scoop or tablespoon. Form into balls. Then with slightly damp hands, press flat to about 1/4 inch.
  7. The cookies will not spread much so get them the size you are wanting. 12 should fit on a standard cookie sheet, 3 deep, 4 wide.
  8. Bake at 350F for 15 to 18 minutes.
  9. Cool on pan for 5 minutes before removing to a cooling rack. Store in an airtight container or zip bag up to 6 days on the counter.
Recipe Notes

If you do not have a food processor, cream the shortening and sweeteners together first. Then add egg. Then add flours. Mix well. Now stir in the chips. All other instructions still apply.

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Low Carb Pork Fried “Rice”

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My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!

My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!

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 Pork Fried “Rice”

For the meat step:

1 Tbsp sesame seed oil

1 lb ground pork

2 Tbsp soy sauce

1 tsp onion powder

1/2 tsp garlic powder

1 tsp worchestershire sauce

1/4 tsp fish sauce

2 tsp monkfruit sweetener, or erithrytol comparative

2 cloves garlic, minced

For the veggie step:

2 cloves garlic, minced

1 celery stalk, diced fine

1/2 bag coleslaw mix

1 Tbsp sesame seed oil

For the egg step:

1 tbsp sesame oil

3 eggs; beaten

1 tsp soy sauce

Plus

1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min

In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.

In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.

Now stir the meat back into the skillet mixing well.

Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.

Take the skillet off of the heat and stir the prepared cauli-rice into it.

Serve with additional soy sauce as desired.

Keto Muddy Buddies (a.k.a 80’s Puppy Chow)

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I remember these around fall as a kid! It would be at Halloween parties and of course at Christmas time celebrations!!

To say these are good is not in equality to the actual monumental taste these have!! The powdered erithrytol seals the deal so do not skip it!

Order some online, or grind some of your own with a coffeegrinder, but dont skip that step😁

On the nut butter, it traditionally uses peanut butter, which you can absolutely use, but we have peanut allergies so I went with 1/4 almond butter and 1/4 cashew butter. It amazingly smelled and tasted reminiscent of peanut butter!! Soo good!

Also on the butter and coconut oil…..use both or use all coconut for dairy free….or all butter for coconut free. It is a forgiving recipe that you can customize!

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 Muddy Buddies

1 bag plain pork rinds (3.5 – 4oz)

1/2 cup ANY nut butter (use a combo of 2 kinds or all of 1)

3 Tbsp coconut oil

4 Tbsp butter

12 drops liquid stevia, OR 1/4 tsp powdered stevia

3 Tbsp unsweetened cocoa powder

1/4 tsp vanilla extract

1 to 2 tsp powdered erithrytol/or swerve confectioners

Pour your bag of pork rinds in a large bowl. Set aside.

In a small saucepan put all ingredients in and warm up on medium heat. Whisk until melted and all incorporated.

Slowly pour half over the pork rinds in the bowl. Stir and fold with a spatula/scraper or wide spoon.

Repeat. Pour the rest and stir/fold well.

Spread it all out onto a baking sheet lined with parchment or a silpat. Foil will not work well as when you try to remove,bits of foil tear off, eww. Get some parchment, its worth it!

Put into the freezer for 20 minutes.

Remove from freezer and start lifting the parchment or silpat and gently work the muddy buddies loose. Once loose, sift 1 to 2 tsp powdered erithrytol over all. Use a spatula to stir/fold them a bit.

I stored it in the original bag they came in, or use a gallon zip top bag.

Store in the fridge.

Carb count is determined by which nut butter you use. Figure that out and you have your calculations since the rest is carb free!

Low Carb Chocolate Breakfast Bread

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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 Baking Mix

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I have posted a picture of my container of Low Carb baking mix before, but since I have used it in quite a few of my recipes, I wanted to dedicate a post to it!

I did a video on my facebook page about the specifics on where to find each ingredient. Check it out here!

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!

I have used a recycled coconut oil container for mine and wrote the recipe on top!

Low Carb Baking Mix

1 cup Oat Fiber

1/2 cup Bob’s Red Mill Coconut Flour

1/3 cup flaxseed meal

3 Tbsp Bob’s Red Mill Fine Ground Almond Flour

3 Tbsp Great Lakes Collagen (green can)

3 tsp. Glucomannon

Whisk all well.

1 recipe yields : 2 cups

These are the nutritional facts for 1 recipe.

…….

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Now here are some recipes you can go try now that you have your Low Carb Baking Mix done!

All 5 are at this link!

Keto Chocolate Syrup

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I grew up on the famous chocolate syrup that also has a city named after it in Pennsylvania! It is also loaded with sugar.

Yes, I know there is a sugar free one. Not too excited about the ingredients though😣

So in the style of ME, I had to find a way to make it❤

Here ya go!!

It comes out thinner as listed, but decrease the water by 1/4 cup for a thicker version!

KETO CHOCOLATE SYRUP

1 cup water

1/2 cup cocoa powder

3/4 cup erithrytol-or- monkfruit

1/2 tsp stevia

Pinch salt

1 tsp vanilla extract

Put all in medium saucepan, whisk often until it boils.

Take off heat, Turn down to low. Simmer for 5 min.

Cool then put in jar.

It will thicken as it cools.

…..

Keto Lemon Poppyseed Muffins

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Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!

This muffin is moist, full of great fiber and oh so delicious!

You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!

KETO LEMON POPPYSEED MUFFINS

¾ cup almond flour

¼ cup flaxseed meal

1/3 cup erythritol

1 teaspoon baking powder

2 tablespoons poppy seeds

¼ cup salted butter, melted COOLED

¼ cup heavy cream

3 large eggs

3 tsp lemon extract

1 teaspoon vanilla extract

10 drops liquid Stevia

….

Preheat oven to 350F.

Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.

Bake 20 to 30 min.

You need to check at the 20 min mark in case your oven runs hot.

You want them to be lightly golden on top.

Cool 8 min in pan.

Makes approximately 9 muffins

3.1g carb

1.8g fiber

1.3g net carb

Watch me make these tasty muffins here in my video!

Keto Ketchup Recipe

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I have been a ketchup lover for a very long time!

Unfortunately even the Organic, vegan, unsweetened ketchups have maltodextrin (corn based) so not completely keto, plus corn is not good for me anyway!

So coming up with a keto ketchup recipe that is quick and easy was a must! So here you are! Keep in mind that as it sits, it gets better as the flavors meld.

So squeeze some on your burger, eggs, keto chicken strips, or whatever you fancy!

KETO KETCHUP

2 (6 oz) cans tomato paste

1/2 tsp allspice -or- 7 allspice berries crushed fine

1/4 cup organic apple cider vinegar

2 tsp sea salt

3/4 tsp onion powder

1/4 tsp black pepper

4 pkts stevia

Tiny pinch of ground cloves

Put all in medium bowl.

Whisk well. Makes approximately 24oz.

Enough to fill up a recycled long necked squeeze bottle.

Approx 1g carb per measured tablespoon.