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 Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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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 Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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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 Frosty Clouds

I loved getting the frozen chocolate treat known as a frosty!

Chocolate and frozen=😍

Now you can get close to the real thing here quickly and with tons of flavor!

Cashew butter has a sweeter flavor and is also milder than almond butter. Almond butter would work fine as a substitute.

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 Frosty Clouds

1/2 cup heavy cream
1 tbsp cocoa powder
1.5 tsp cashew butter, or almond butter
1/2 tsp vanilla extract
5 drops liquid stevia

Put all in a bowl of a stand mixer and whip until stiff peaks. Put in a ziploc bag. Cut one corner. Pipe 4 swirls on a small plate. Freeze 10 min. Enjoy!


Keto Double Chocolate Fat Bombs

I have tried banana and chocolate had to be next!!

These hit the spot when I am craving something sweet and chocolate!

They come together easily and you can be enjoying these within 30 min!

KETO DOUBLE CHOCOLATE FAT BOMBS

1 stick butter, softened(4oz)

1/2 brick cream cheese, softened(4oz)

3 Tbsp cocoa powder

3 Tbsp powdered Swerve, or powdered erithrytol

1 tsp vanilla

1 Tbsp coconut oil

Lilly’s chocolate chips

Directions:

Make sure the cream cheese and butter are softened or it will not turn out!!

Whip well with a mixer.

Scoop onto parchment lined pan or small truffle cup liners.

Top with a pinch of Lilly’s Mini Chocolate Chips.

Put in freezer 20 min. Enjoy!

Store in the freezer. Store in fridge for soft set.

11 carbs per recipe

Approx. 1 carb each

Makes 10 to 12


One Bowl Keto Lava Cakes

Just quick and simple! You will need some wide mouth half pint jars or ramekins!

Lets get started as I know you are excited to have some chocolate lava cake that fits into your keto lifestyle!

Grease your jars or ramekins and turn the oven to 350F.

You will need a small mixing bowl. Put all of the ingredients in one bowl and whisk well!

Start out with 2 large eggs.

Add 4 Tbsp cocoa powder……

4 packets of Stevia in the Raw, or alternately 5 tsp of erithrytol/stevia blend.

1 tsp vanilla extract. ……..

1/4 tsp salt…….I like himalayan salt best, but use what you have!

1 tsp baking POWDER……

2 Tbsp flaxmeal……..regular or golden.

Whisk well until it is uniform like this!

NOW add in the melted coconut oil! I save it for the last so it doesn’t clump up😊

Divide the batter between your two jars filling about 3/4 of the way up.

Bake for 12 minutes until puffed up like this!

Let them cool 5 minutes before topping with fresh whipped cream and digging in!!

2.5g net carbs

23g fat

per jar.

Variations:

*Replace vanilla extract with……

-almond to make chocolate almond

-peppermint to make chocolate mint like a peppermint patty😋

*Add in 1 Tbsp chocolate chips per jar

*Add in 1 Tbsp chopped nuts per jar

One Bowl Keto Lava Cake

2 lg eggs

4 tbsp cocoa powder

1 tsp vanilla

2 tbsp flaxmeal

4 pkts Stevia in the Raw(or 5tsp erithrytol/granulated sweetener)

1/4 tsp salt

1 tsp baking powder

2 Tbsp coconut oil

Whisk all together except coconut oil. Then add coconut oil to the batter at the end. Pour evenly into two greased 8 oz (half pint) jars or large ramekins.

Bake at 350 for 12 minutes. Cool 5 minutes before eating.

2.5g net carbs

23g fat

per jar.


Keto No Bake Cherry Cheesecake

When you live in the country like I do, you have to be prepared during late June for the cherries to ripen. It is a “get-them-now-or-the-birds-will-get-them” kind of situation. So today became cherry picking day!

Here we are with our first bucket! We filled 3 of these 2 gallon stainless steel pots!😮

In order for us to collect so many high up in the tree, my husband got out his mountain climbing gear and went up!

So naturally I had to figure out a way to enjoy the cherries in a low carb way!

CHEESECAKE!!

It is summertime after all so baking is not on my list, so it HAD to be a no bake!!

You are going to LOVE this dessert so much! Even my husband who loves regular sugar, actually enjoyed it and went back for seconds!!

Let’s get started!! We will make the cheesecake 1st, then the homemade cherry🍒 topping!

You will need 1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit.

Set this aside in the fridge until you need it again.

Set out 1 and 1/2 blocks of regular cream cheese in a bowl on the counter for at least an hour to soften.

Start whipping the cream cheese after it is completely softened.

Then add:

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia powder

Whip the cream cheese well till smooth. Then add whipped cream to bowl. Mix on high 30 seconds till smooth.

Spread in a 9 inch pie plate.

Refrigerate for 1 hour minimum before cutting and serving.

To 5 cups of fresh,pitted cherries add 1/2 cup erithrytol/stevia granulated sweetener…..

And 1 Tbsp liquid Stevia/Monkfruit sweetener.

Heat over medium until the cherries soften and their liquid is released. Approx. 10 min. Constantly stir so it doesn’t burn!

Since we are not using starches to thicken, I use glucomannon. I purchased this bottle off of vitacost.com

Bring cherries to a slow boil then sprinkle 1 tsp glucomannon over top and start stirring immediately!

Give it about 5 minutes and it will thicken like traditional corn starch will!! I ended up adding in 1/4 cup water to thin it a bit. You may or may not need this as not all cherries produce the same amount of juice when cooked.

Now serve up a piece of cheesecake and top with 1/2 cup of the topping!! Approx. Net carbs= 10 for 1 slice of cheesecake and 1/2 cup cherry topping!

For cheesecake:

1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit

1 and 1/2 pkg of full fat cream cheese

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia

Whip cream.Set aside. Whip cream cheese with extracts n sweeteners. Whip both together. Put in desired dish. Refrigerate 1 hour minimun.

For cherry topping:

5 cups fresh pitted cherries

1/2 cup erithrytol/stevia blend

1 Tbsp liquid monk fruit/stevia sweetener

1 tsp gluccomannon

1/4 cup water

Place the pitted cherries into a saucepan, set over medium heat allow the cherries to release their juices. Add sweeteners. Stir well. This should take about 10 minutes. Stir occasionally.

Sprinkle glucomannon over the cherry mixture and stir well. *You want to stir the cherries constantly, the mixture will thicken up quick.

Cool before using to top your cheesecake!

Store in a mason jar with a lid, or any air tight container.
You can also place in the freezer for later use.


2 ingredient Keto Whipped Cream for Coconut Lovers❤

Do you love coconuts? The taste of coconut?

I am in LOVE with this creamy, dreamy creation that is a wonderful whipped cream replacement, PLUS it tastes like coconuts!! It does take some planning ahead the night before, but soooo worth it!

I love having a treat of berries topped with this whipped goodness, or straight up! I can imagine it would be super yummy with cocoa powder added, but you can get creative with it as we are going over the base recipe😊

The trick to getting it whipped just right is to have the can in the fridge overnight, AND to have your mixing bowl & whisks to sit in the freezer for at least 30 minutes. This will ensure that you will get the best end product! It makes a huge difference in wether it whips up nice or not!!

So lets get going!

Open your can of coconut milk carefully and scoop out the solidified cream on top. Be careful to not get too much of the liquidy bottom. Save the liquidy bottom for smoothies!

Get your mixing bowl, preferrably stainless steel, and your whisking beaters out of the freezer. Put in solidified coconut milk and 3 pkts of stevia.

Whisk approx. 3 minutes until stiff peaks form.

Now scoop it out and enjoy!! Its that easy!!

Trust me, you will want more but don’t overdo it, it is very filling!

APPROX. 1g carb per serving.

Makes 4 (1/2 cup) servings

2 INGREDIENT KETO WHIPPED CREAM

1 can full fat coconut milk; refrigerated overnight

3 pkts. Stevia

Put your mixing bowl and beaters/whisk attachment in the freezer for at least 30 minutes before beginning.

Open your can of coconut milk carefully and scoop out the solidified cream on top. Be careful to not get too much of the liquidy bottom. Save the liquidy bottom for smoothies!

Get your mixing bowl, preferrably stainless steel, and your whisking beaters out of the freezer.

Put in solidified coconut milk and 3 pkts of stevia in bowl.

Whisk approx. 3 minutes until stiff peaks form.

Now scoop it out and enjoy!! Its that easy!!

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Tell me your ideas on how you will be enjoying your new found treat!!