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

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 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!

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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!

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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!

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