Keto Chocolate Truffle Cups

I started out making mini pies and ended up with truffle cups! They are the richest dessert I have ever made! Make sure you get some KETO Catalina Chocolate Sandwich Cookies!

It already has a lot of healthy fats and gets its creaminess from AVOCADOES! If you are not a big fan of avocadoes….like me, lol, then you will love that you can incorporate this uber healthy fat loaded veggie into your eating plan!

You really need a food processor to make this dessert, BUT it can be possible with a high powered blender. I say high powered because it would be hard to achieve the smoothness you want with a regular blender. You COULD try, but I would recommend chopping up the avocado very fine, if not smooth by smashing before adding it to the blender. This way you won’t have chunks in your truffle cups!

Keto Chocolate Truffle Cups

lowcarbwiththecarrs
Little cups of decadent chocolate made creamy with avocados!
Prep Time 30 mins
Course Dessert
Cuisine French
Servings 6

Ingredients
  

Crust Ingredients:

Truffle Ingredients:

  • 12 oz avocado flesh
  • 1 1/2 tbsp cocoa powder
  • 8 oz chocolate chips/or dark chocolate bar
  • 2 tbsp monkfruit sweetener
  • 1 tsp vanilla extract

Instructions
 

Crust Instructions:

  • Place 1 package of Catalina Keto Chocolate Sandwich Cookies into a food processor.
  • Process until fine crumbs.
  • Add in melted butter to cookie crumbs in a stream while the processor is running.
  • Press into 6 ramekins or 4oz jelly jars as pictured. Set aside.

Truffle Instructions:

  • Put all ingredients into a high powered blender or a food processor. Blend or process on high until smooth.
  • Scoop or pipe into 4oz jars or ramekins.
  • Enjoy Immediately. Refrigerate leftovers. Will harden, but thaw on counter for 10 minutes to soften before eating.

Notes

Keyword avocado, avocado chocolate, avocado chocolate dessert, avocado dessert, chocolate chip, chocolate dessert, ganache, gluten free, keto, keto dessert, low carb dessert, no sugar added, sugar free dessert, truffle, vegan dessert, vegetarian dessert

All rights reserved on photos and recipes. Copyright 2021 // LOWCARBWITHTHECARRS

Any links you may click for purchasing items will help provide a monetary commission for my site. No additional cost is added on.


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!

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.
Cook Time 40 mins
Total Time 40 mins
Course Desserts
Servings 12 pieces

Ingredients
  

  • 1 cup pure pumpkin puree
  • 4 large eggs room temperature
  • 1/4 cup ghee; softened
  • 3/4 cup baking mix
  • 3/4 cup monkfruit
  • 1/4 tsp stevia
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup cocoa powder
  • 1/3 cup Sugar free chocolate chips

Low Carb Frosting

  • 1/2 cup Nutiva Palm Shortening
  • 1 tbsp ghee
  • 2 1/2 tsp vanilla extract
  • 1 1/2 cup Anthony's Powdered Erythritol this is the best brand without the cooling effect
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla stevia drops regular stevia drops will work here
  • 1 tbsp Unsweetened almond milk

Optional to make chocolate frosting

  • 1 tbsp cocoa powder

Instructions
 

For the Cake

  • Preheat Oven to 350F and grease an 8x8 pan.
  • With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
  • Now add all of the other ingredients and mix very well until smooth.
  • Stir in the chocolate chips by hand.
  • 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

  • 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.
  • Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
  • Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
  • 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.
  • 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.

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!

pumpkin bread

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!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup butter softened
  • 2/3 cup monkfruit sweetener/or erithrytol
  • 4 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum/or glucomannan
  • 1/2 cup pecans, chopped
  • 1/2 tsp blackstrap molasses optional

Instructions
 

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

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!

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 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snacks
Cuisine American
Servings 16 muffins

Ingredients
  

  • 2 cups almond flour
  • 3 tbsp monkfruit sweetener/or erithrytol
  • 1 1/2 tsp baking powder
  • 4 large eggs room temperature
  • 1 stick butter or sub in coconut oil for dairy free
  • 1/2 cup heavy cream or sub canned coconut milk for dairy free
  • 1 tsp lemon extract or sub 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp liquid stevia or powdered stevia
  • 1 cup frozen berries raspberry, blackberry, or blueberry

Instructions
 

  • Preheat oven to 350F
  • In a large bowl, whisk together almond flour, monkfruit and baking powder.
  • Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  • Once incorporated, slowly mix in melted butter or coconut oil.
  • Gently fold in berries. Do not stir too much or berries will break down.
  • Scoop into muffin tins, 1/2 to 3/4 full.
  • Bake 20 - 25 minutes until toothpick tested clean.
  • Cool 10 minutes in the pan before enjoying!
  • Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.
Keyword almond flour, baked, dairy free

Low Carb Maple Donuts

You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

Low Carb Maple Donuts

Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Prep Time 30 mins
Cook Time 25 mins
Total Time 1 hr 20 mins
Cuisine American
Servings 6 donuts

Ingredients
  

  • 1 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs room temperature or warmed so it does not coagulate the butter
  • 4 tbsp heavy cream
  • 4 tbsp keto maple syrup nutritional figures are based on using my homemade keto syrup
  • 4 tbsp butter melted
  • 1/2 tsp vanilla extract

Maple Glaze

  • 2 tbsp keto maple syrup
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • 2 tbsp keto brown sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 3/4 cup confectioners erithrytol

Instructions
 

  • Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  • In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  • In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  • While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  • Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  • Bake 20-25 minutes until it is set and lightly golden.
  • Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  • In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  • In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  • Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.

Notes

Keyword almond flour, baked, coconut flour

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 Whisked Pancakes

I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!

Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!

This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base 🙂

They also re-heat well in a toaster!

Tap photo to PIN to PINTEREST

Low Carb Whisked Pancakes

Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine Country Style
Servings 3 people

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 6 drops liquid stevia (or 1/8 tsp powdered stevia)
  • 5 large eggs
  • 1/3 cup Unsweetened almond milk
  • 3 tbsp butter; melted
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat a cast iron griddle over medium heat.
  • In a large bowl, whisk all of the dry ingredients, Set aside.
  • In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
  • Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
  • Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
  • Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.

Low Carb Hot Chocolate

I love all types of chocolate!! This homemade hot chocolate is rich and decadent, plus sugar free!

Tap photo to PIN to PINTEREST

Low Carb Hot Chocolate

Make up this treat to warm up anytime!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Desserts
Cuisine American
Servings 4 people

Ingredients
  

  • 4 Cups Unsweetened almond milk Vanilla or plain
  • 1/4 Cup Unsweetened Cocoa powder
  • 1/4 Cup monkfruit sweetener/or erithrytol
  • 1/2 Tsp Vanilla extract
  • 1/2 Cup Sugar free chocolate chips Optional

Instructions
 

  • Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.
Keyword chocolate chip, dairy free

Low Carb Chicken Parmesan

Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!

The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂

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!

Tap photo to PIN to PINTEREST

Low Carb Chicken Parmesan

Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

Chicken Cutlets

  • 3 large boneless, skinless chicken breasts sliced lengthwise
  • 2 large eggs; whisked
  • 1 tbsp garlic powder
  • 2 tbsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Chicken Breading

  • 1 cup crushed pork rinds
  • 1/2 cup almond flour
  • 1/2 cup Parmesan cheese; grated
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup oil for frying

Marinara Sauce

  • 1 large can crushed tomatoes
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 tsp garlic; minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian Seasoning
  • 1 tsp monkfruit sweetener/or erithrytol

Topping for baking

  • 1 cup mozzarella, shredded
  • 1/3 cup Parmesan cheese, shredded
  • 1 tbsp basil
  • 1 tbsp parsley

Instructions
 

Chicken Cutlets

  • Preheat oven to 450F.
  • Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  • Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat. Allow to sit 15 minutes covered.

Chicken Breading

  • In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  • Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  • Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
  • Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.

Marinara Sauce

  • Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.

Assembling the dish

  • Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  • Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
  • Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.

Notes

If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.

Low Carb Pork Loin Chops

I normally do not choose to make pork chops because they are finicky and tend to be dried out if you do not watch them carefully!

Not when you coat them and bake them on a rack! The rack allows for the heat to get around the entire pork chop and not sit and get soggy!

Tap photo to PIN to PINTEREST

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 Loin Chops

Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 4

Ingredients
  

  • 2.5 lbs qty. 3 - 5 pork loin chops
  • 1 cup almond flour
  • 2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground sage
  • 2 large eggs; whisked

Instructions
 

  • Preheat oven to 350F
  • Prepare your rimmed baking sheet with a cooling rack and set aside.
  • Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
  • Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
  • Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
  • Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
  • Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.
  • Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.

Notes

Make sure you get fine ground almond flour and NOT almond meal.
Keyword almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner