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 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

Chocolate Raspberry Jar Cakes in The Crock

You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?

Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!

I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!

Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!

Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !

You will need to get some of the

Natures Hollow Sugar Free Raspberry Syrup for this recipe and

you can save 15% off with the special coupon code: lowcarb15

Here is the finished Chocolate Raspberry Jar Cake!

Tap the image to PIN for later!

Chocolate Raspberry Jar Cake

Let your crockpot do the work in this recipe featuring Low Carb Cake mixed with Natures Hollow Raspberry Syrup!
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Desserts
Servings 4 jars

Ingredients
  

  • 4 regular mouth half pint glass jars
  • 4 large eggs
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 4 tbsp Natures Hollow Sugar Free Raspberry Syrup
  • 1/4 cup flaxseed meal
  • 1 tsp instant cappucinno or instant coffee
  • 1 tbsp monkfruit sweetener/or erithrytol
  • 1/2 tsp salt
  • 2 tsp baking powder

Instructions
 

  • Whisk all ingredients together in a bowl.
  • Grease your jars very well and turn on your crock pot to HIGH.
  • Pour the batter evenly in each jar, about 1/2 to 3/4 full.
  • Cover each with foil and press down on the edge to seal.
  • Set them all in the crockpot and slowly add water to the bottom until it reaches halfway up the jars.
  • Cook for 3 HOURS on HIGH.
  • Gently remove from the crock and remove foil.
  • Will keep up to 5 days sealed in the fridge. Simply add the original lid for easy storage.

Low Carb Cranberry Orange Scones

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

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!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

1/4 tsp salt

1/8 tsp powdered stevia

2 tsp baking powder

3 Tbsp keto brown sugar

2 Tbsp monkfruit or erithrytol granulated sweetener

2 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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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

Keto Whoopie Chaffle

See,I told you I am a wafflehead!

I am all about the treats, if you cannot tell, and making them keto makes me feel like I have accomplished something huge!!

In this case, yes, I did!!

The chaffle part uses cream cheese and is super light which goes perfect with the heavy filling!!

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 Whoopie Chaffle

1 large egg

1 oz cream cheese, softened

1/2 tsp vanilla

1 Tbsp monkfruit or erithrytol

1 1/2 tsp cocoa powder

1/4 tsp baking powder

—–

Filling:

3 oz cream cheese

2 Tbsp heavy cream

12 to 15 drops liquid stevia

1/2 tsp vanilla

Whisk the egg and cream cheese 1st till smooth, then add other ingredients. Whisk well.

Pour into a preheated waffleiron on medium for about 6 to 8 minutes.

You want them to be a little floppy, cool completely and they will stiffen up.

For the filling, mix all with a hand mixer until smooth. Spread between 2 whoopie chaffles. Put in fridge for 10 to 15 min to solidify better.

Store in fridge up to 7 days in a sealed bag or container.


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

……………..

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.

………..

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.

…………

Optional: sprinkle with 1/4 cup chopped pecans

_________________

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 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.

…..
For 20-24 cupcakes