Keto Bananas Foster Chocolate Chip Blondies

I can honestly say that bananas are one of the high carb things I miss on my low carb journey! I was super excited to know that Simply Delish has a banana pudding so I could create banana treats without the guilt!

I knew I wanted something with a chewy bite and not a pie but something portable like a cookie or brownie. So these blondies came to mind! Perfect!

Then I knew I had to spruce it up a little more than just plain ol blondies so I added in chocolate chips AND made a keto caramel sauce to swirl into it! Perfection!

You will impress your non-low carb friends with these! And then after it sets in the fridge overnight they become even chewier and even more decadent! You could even drizzle the extra caramel sauce over it before having as well! Oh my goodness, heaven!

Keto Bananas Foster Chocolate Chip Blondies

Its a mash up of blondies + bananas foster + chocolate chips that will leave you in awe wanting another piece! All keto, low carb and gluten free!
Cook Time 25 mins
Course Dessert, Desserts, gluten free, keto, low carb
Cuisine American

Ingredients
  

Blondie Ingredients

  • 1 cup butter; softened
  • 1 cup keto brown sugar
  • 2 boxes Simply Delish Banana Pudding
  • 4 large eggs
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda

Caramel Sauce

  • 6 tbsp butter
  • 1 cup heavy cream
  • 1/3 cup granulated allulose sweetener

Instructions
 

  • Preheat oven to 375F
  • Make the caramel sauce so it is cooled.
  • Melt butter in a small saucepan stirring constantly.
  • Once butter has melted, then foamed up it will start to turn brown. Keep stirring until golden brown.
  • Quickly add in the heavy cream and allulose. Stir well.
  • Let simmer on lowest burner setting for 45-50 minutes. Check on it occasionally and stir until thickened.
  • Remove from heat and pour into a jar.
  • Let sit 30-40 minutes before using. You can put in fridge to thicken quicker.
  • Now make blondies.
  • Line an 8×8 pan with parchment paper and set aside.
  • In a medium bowl whisk together almond flour, coconut flour and baking soda.
  • Set aside.
  • In a large bowl of a stand mixer, cream butter with brown sugar 2 minutes.
  • Now add in both pudding mixes, eggs, and vanilla.
  • Mix until incorporated.
  • While mixing add in dry ingredients in 1/3 increments mixing well after each.
  • Stir in chocolate chips.
  • Spread into prepared pan lined with parchment.
  • Using 1/3 cup of caramel sauce, drizzle generously over blondies.
  • Run a knife through in a hashtag “#” pattern, no more.
  • Bake 20 to 25 minutes until toothpick tested with a few crumbs.
  • Cool completely.
  • Put in fridge overnight before cutting into 16 pieces.
  • Keeps up to 7 days in fridge in airtight container.

Notes

Order some Simply Delish Naturals Banana Pudding here at 10% off! 
Or use coupon code: LOWCARBWITHTHECARRS at checkout!
Keyword almond flour, banana pudding, gluten free brownie, keto, keto gluten free, low carb caramel, low carb snack, simply delish natural, sugar free gluten free

Keto Cherry Cordial Cakes

So if you have not seen my other posts, I must let you know I am on a mission to re-create all of my retro childhood sweets and make them keto AND gluten free!

This recipe is no different! It is another l*ttle debb*e copycat treat……CHERRY CORDIALS!

I only add a few real cherries because the bulk of it comes from my favorite Keto Jel powder by Simply Delish Naturals!

Yes I have seen where its added to pre-made cool whip but that is not how I do things here, I figured out how to make it all from scratch!

First make the cakes, cut them out and cool in the fridge overnight. Make the filling the next day then coat with chocolate and put in freezer to set. Once set it can stay at room temperature up to 24hrs. Keep in fridge after that. These can be frozen before covering with chocolate then cover with fresh melted chocolate the day of or a day before. The chocolate coating may not keep if frozen.

Don’t forget to save 10% off of any order of Simply Delish Naturals jels or puddings when you visit HERE!

or use coupon code LOWCARBWITHTHECARRS at checkout!

Keto Cherry Cordial Cakes

Enjoy a holiday favorite again with this keto dessert made low carb and gluten free!

Ingredients
  

Cakes

  • 3 cups almond flour
  • 2/3 c coconut flour
  • 3/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup butter; softened
  • 1 cup monkfruit sweetener
  • 1/2 cup allulose
  • 7 large eggs
  • 3 large egg whites
  • 1 1/3 c unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Cherry Filling

  • 2 cups heavy cream
  • 1 tbsp Simply Delish Naturals Black Cherry Jel
  • 1 cup frozen cherries; thawed, drained and chopped fine

Chocolate Coating

  • 2 cups dark unsweetened chocolate chips
  • 1/3 cup granulated allulose sweetener
  • 1 tbsp palm shortening
  • 20 drops liquid monkfruit/stevia

Instructions
 

  • Preheat oven to 350F
  • In a medium bowl mix dry ingredients together except sweeteners. Whisk and set aside.
  • In a stand mixer, cream butter and sweeteners till light. Approx 5 min.
  • Add in eggs one at a time. Mix well.
  • Now add in unsweetened almond milk, vanilla and apple cider vinegar.
  • Slowly add in dry mixture as it mixes on low. Scrape sides and continue mixing for 3 minutes
  • Let batter sit for 5 min. Mix one last time a few seconds. Spread out into parchment lined large jellyroll pan.
  • Bake 25 min,parchment lined large jellyroll pan until toothpick tests clean.
  • Once cooled use a wide mouth canning lid to cut out rounds.
  • Carefully slice rounds in half lengthwise.
  • Pipe filling onto one round cake leaving a 1/4" border. Top with other half.
  • Coat with chocolate and put in freezer 15 min to set. Store in fridge up to 5 days.
  • Can freeze uncoated filled cakes up to 1 month. Coat once thawed overnight in fridge.

Cherry Filling

  • Put heavy cream and gel in large bowl.
  • Whip until soft peaks form.
  • Fold in cherries. Pipe onto cakes or scoop with spoon.

Chocolate Coating

  • Melt all in a saucepan over low heat.
  • Whisk constantly.
  • DO NOT MICROWAVE!!!
  • Once almost completely melted remove from heat and whisk until smooth.
  • Pour over filled cake sandwiches.

Keto Strawberry Scones

They are perfect with coffee or tea and make the best snack! I am very excited to present my strawberry scones with the best favor AND all low carb with the addition of Simply Delish Naturals Strawberry Pudding!

It is not only just right on flavor but is very moist too! No crumbling into a mess when you take a bite! Perfect all around!

With my gluten free, low carb scone recipe you will be the talk of the town, or your family, or any place you want to share them! Even non-keto lovers will ask for the recipe!

You must let them cool before adding the glaze. Then let them dry for an hour or two for the glaze to set!

Keto Strawberry Scones

You don't have to give up your favorite morning treat with these low carb, gluten free gems flavored with keto strawberry pudding!
Course Breakfast, Dessert, keto, low carb
Cuisine American
Servings 8 Slices

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 cup almond flour plus extra for dusting
  • 1 package Simply Delish Strawberry Pudding Mix
  • 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 large Eggs
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 cup butter; melted and cooled

Strawberry Glaze

  • 4 frozen strawberries, thawed and mashed
  • 3/4 cup confectioners erythritol

Instructions
 

  • Preheat oven to 350F.
  • Mix flours, Simply Delish Strawberry Pudding Mix, salt, stevia, baking powder and sugars in a medium bowl.
  • In a large bowl whisk the eggs, cream and vanilla.
  • Add dry mixture to large bowl with wet mixture and stir well.
  • NOW whisk in the melted butter.
  • Let it sit for 10 minutes.
  • Turn onto a piece of parchment dusted with almond flour and 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.
  • Bake 18-20 min until almost firm and golden brown.
  • Whisk glaze ingredients in a small bowl.
  • Once scones have cooled, drizzle with glaze. Spread out with pastry brush if needed!
  • Keep in airtight container up to 5 days. Lasts longer in the fridge.
Keyword almond flour, baked, keto breakfast, scones

Keto Mini Glazed Donut Muffins

They remind me of a very moist cake donut hole, a sort of donut popper!

The hint of spice gives it a distinctive flavor that mimics a donut shops little secret ingredient! I have also included an additional secret ingredient with a box of Simply Delish Natural’s Keto Vanilla Pudding!

I paired mine with a cuppa coffee in my new glass double walled mug with convienient wood spill proof top to keep it warm longer!!

Get a pair of these wonderful and classy mugs here!

You will also need a mini muffin pan as these would possibly take longer as regular muffins. If you do use a regular muffin tin only fill halfway so they do not burn before getting done in the middle!

Keto Mini Glazed Donut Muffins

Like a super moist cake donut hole covered in glaze with a hint of the bakery's secret ingredient!
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American

Ingredients
  

Donut Ingredients

  • 1 cup almond flour
  • 2 large Eggs
  • 1/2 cup unsweetened almond milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp confectioners erythritol
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 package Simply Delish Vanilla Pudding mix

Glaze Ingredients

  • 1/4 cup confectioners erythritol
  • 1/2 tsp vanilla
  • 1 tbsp unsweetened almond milk

Instructions
 

  • Preheat oven to 350F
  • In a large bowl whisk all dry ingredients.
  • Add in rest of ingredients and whisk until a thick dough forms.
  • Using a cookie scoop, scoop into a mini muffin pan. Alternately use 1 1/2 tbsp batter in each well.
  • Bake 20-25 minutes until set and toothpick tasted clean. Cool in pan.
  • Make glaze by whisking all in bowl. Dip tops of muffins in.
  • Cool completely for an hour or two before enjoying for best taste!
  • Store in fridge up to 5 days.
  • Taste improves along with texture on next day after baking!
Keyword almond flour, keto, keto muffin, low carb muffin

Keto Chocolate Dipped Cookies with peppermint candies🍭

I had to make something different with this Key Nutrients MCT Cocoa I tried! I came up with this crispy cookie and it did not disappoint!

I was thrilled that it has a nice crumb and slightly chewy texture! It is the right amount of crispy so you can use it as a copycat oreo crumb in any recipe!

I am also overjoyed at the effective way that I am able to get in some healthy MCT oils into my treats with this cocoa powder from Key Nutrients! Not only did it give it a rich flavor but offers healthy fats available for immediate use in the body for energy!

You can also make hot chocolate with it by adding warm milk! It is already sweetened with monkfruit so no need for sweetener! Order some today and make some of these cookies or make hot cocoa or even add to coffee for a quick mocha!

Keto Chocolate Dipped Cookies

Make your family excited for treats with these dipped gems! Peppermint candies can be replaced with nuts, sprinkles, or whatever you like!
Course Dessert, gluten free, keto, low carb

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 packets Key Nutrients Keto Cocoa MCT Powder
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 8 oz butter; softened
  • 3/4 cup monkfruit
  • 2 large eggs; room temperature
  • 1 tsp vanilla

Instructions
 

  • Preheat oven 350F.
  • In a small bowl combine almond flour, coconut flour, Key Nutrients MCT Powder, cocoa powder, baking soda and salt. Set aside.
  • Cream butter and monkfruit in a large bowl with a hand mixer or in stand mixer 2 minutes.
  • Add in eggs and vanilla extract.
  • Mix well.
  • Slowly add in dry. Scrape sides and continue mixing until incorporated.
  • Scoop out onto a baking sheet lined with parchment paper.
  • Bake 15 minutes
  • When you remove from the oven, gently press the tops down flat.
  • Cool completely and dip half into melted sugar free white chocolate. Sprinkle with crushed sugar free peppermint candies right after dipping.
Keyword almond flour, chocolate dessert, coconut flour, cookie, keto, key nutrients, low carb cookie, low carb dessert, monkfruit

Keto Coconut Cream Pie

If it has coconut in it I am ALLLL about it! Coconut ice cream, coconut oil, coconut milk in my coffee……its an obsession really! So when I was thinking of HOW I could make a quick coconut cream pie keto WITHOUT needing to make the custard that traditional recipes use I went to my favorite keto pudding mixes from SIMPLY DELISH NATURAL!

The instructions have you mixing and waiting and combining so make sure you read through the whole recipe first before you begin so you are prepared. THEN once it is all together you only have to wait overnight!

Your bliss will be when you take your first bite……oh my it is heavenly bliss!!

Keto Coconut Cream Pie

When you thought pie couldn't get any better I come out with this amazing recipe that will fool even the MOST die hard sugar fiend! With the creaminess and ultimate true coconut flavor, it comes together quickly and will impress everyone who tries it!
Prep Time 30 mins
Cook Time 20 mins
Course Dessert, Desserts, gluten free, keto, low carb, sugar free
Cuisine American
Servings 8 pieces

Equipment

  • stand mixer or hand mixer

Ingredients
  

Pie Crust

  • 1 cup + 2 Tbsp almond flour
  • 5 tbsp monkfruit sweetener/or erithrytol
  • 1/8 tsp powdered stevia
  • 1/8 tsp maple extract
  • 3 tbsp butter; softened
  • 1/4 cup unsweetened shredded coconut

Pie Filling

  • 2 boxes Simply Delish Vanilla Pudding
  • 1 13-14oz can full fat coconut milk
  • 1/4 cup Unsweetened almond milk
  • 8 oz cream cheese; softened
  • 1/3 cup monkfruit sweetener/or erithrytol
  • 2 cups heavy cream; whipped with 6 tbsp confectioners erithrytol

Instructions
 

Pie Crust

  • Preheat oven to 350F
  • Make crust first so it can cool while you make the filling.
  • In a large bowl put all crust ingredients in and mix with a fork mashing the butter with the fork.
  • Keep working in the butter until it is all moistened and resembles coarse crumbs.
  • Press into a 9" glass pie pan. It will take some time to work it all around and partly up the sides. Press down with the bottom of a glass or measuring cup that has been chilled.
  • Bake 15 minutes or until golden brown. Watch the last few minutes as it can burn easily.
  • Cool completely.

Pie Filling

  • In a large bowl combine the dry pudding mixes with the coconut milk and almond milk.
  • Whip with a hand mixer or stand mixer for 2 minutes.
  • Let sit 5 minutes.
  • ONLY after crust is COMPLETELY cooled, spread 1 1/2 cups of the prepared pudding into the bottom of the crust. Keep remaining pudding for another step.
  • In a separate bowl whip cream cheese with the monkfruit sweetener until smooth.
  • Now fold in HALF of the whipped cream until completely combined.
  • Add HALF of this mixture to the bowl with the remaining pudding mixture. Stir well until combined.
  • Spread this mixture OVER the pudding mixture in the pie plate.
  • You can either spread the remaining cream cheese mixture on the very top of the pie OR you can reserve it till serving time and pipe out a decorative border as I have here!
  • Last layer will be the remaining HALF of the whipped cream that was reserved.
  • Cover with plastic wrap and refrigerate overnight or 8 hours.
  • If you saved the 3rd layer for piping do this after it has set for the 8 hrs.
  • Optionally top with toasted unsweetened coconut. Simply toast on low in a dry skillet until golden.
Keyword coconut cream, coconut milk, keto gluten free, keto pie, low carb dessert, simply delish natural, sugar free dessert, sugar free gluten free, sugar free pie

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 Pumpkin Pie Cupcakes

When you want pie for breakfast but you need protein and a healthy start to your day, go for these Keto Pumpkin Pie Cupcakes!

Yes, seriously, you can have your pie AND cake and enjoy it guilt free!

With all of the fiber, protein and vitamins you cannot go wrong!

I have found a way to incorporate my favorite protein powder from Iconic PLUS my favorite Organic Pumpkin Puree from Farmers Market!

These will be an absolute hit at your holiday gathering, especially with kids!

They are: SUGAR FREE, GLUTEN FREE, HIGH PROTEIN and absolutely LOW CARB!

Store in the fridge long term but they would be alright on a dessert table for a few hours if needed!

Keto Pumpkin Pie Cupcakes

You can have your PIE and CAKE without the guilt! These protein packed gems will be a hit at any gathering or make a batch for yourself to have for treats!
Prep Time 10 mins
Cook Time 20 mins
Course Desserts, low carb, Snack
Cuisine American

Equipment

  • food processor or high speed blender
  • muffin pan

Ingredients
  

Cupcakes

  • 3/4 cup Farmers Market Organic Pumpkin Puree
  • 1/2 cup nut butter (cashew or macadamia nut works best) can use smooth almond butter but may turn out darker than mine
  • 1 large egg
  • 1/4 cup monkfruit sweetener/or erithrytol
  • 3 tbsp Iconic Vanilla Protein Powder
  • 2 tbsp golden flaxmeal if you use brown it will show, taste remains the same
  • 1 tsp xanthan gum/or glucomannan
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 10 drops liquid monkfruit/stevia

Vanilla Protein Frosting

  • 2 oz Sugar Free Choc Zero White Chocolate Chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese; softened
  • 1/2 cup butter; softened
  • 2/3 cup confectioners erithrytol
  • 3 tbsp Iconic Vanilla Protein Powder
  • 1 tsp vanilla extract
  • 10 d liquid monkfruit/stevia

Instructions
 

Cupcakes

  • Preheat oven to 375F
  • Put all ingredients in a blender or food processor in the order listed.
  • Pulse to blend. Take time to scrape down sides and pulse after. This ensures a smooth batter.
  • Using a scoop, portion into 8 cupcakes.
  • Bake 20 minutes.
  • Cool on cooling rack IN PAN for 10 minutes before removing.

Vanilla Protein Frosting

  • In a small saucepan on LOW melt white chocolate chips and coconut oil. Whisk as it melts.
  • Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
  • Once it starts to melt, take off of heat and whisk until smooth.
  • Set aside.
  • In a stand mixer or in a large bowl with a hand mixer, cream the cream cheese and butter well.
  • Add in the confectioners sugar, vanilla protein powder, vanilla extract and stevia drops.
  • Mix very well until smooth.
  • Frost cakes ONLY after completely cool or frosting will melt.
  • Store frosted cupcakes in fridge up to 5 days.

Notes

Keyword keto, low carb brownie, protein powder, pumpkin, vanilla protein powder, white chocolate

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 Zinger Bites

I am on a mission to recreate all of my childhood favorites and this one was next on the list! All the memories will come flooding back when you pop one of these little bites in your mouth! Warning……you will NOT be able to eat just one!

And if you have kid, watch out because they will want to eat them all!

I used Simply Delish Raspberry Keto Jel Dessert for the coating and WOW it is so zingy and flavorful! Order some at 10% off with my coupon code LOWCARBWITHTHECARRS or VISIT HERE!

Keto Raspberry Zinger Bites

These little bites of raspberry bliss covered in coconut will be one of your favorite desserts to have on hand when the craving strikes!
Course Dessert

Equipment

  • mini muffin pan, silicone
  • pastry brush
  • hand mixer or stand mixer

Ingredients
  

Cakes

  • 3 large eggs
  • 1/4 cup butter; melted
  • 1/4 cup heavy cream
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp glucomannan
  • 1/2 tsp salt
  • 1/4 cup monkfruit

Raspberry Jel

  • 1 cup frozen raspberries
  • 1 pkg Simply Delish Raspberry Jel
  • 2 tbsp confectioners erythritol

Coconut Dip

  • 3/4 cup unsweetened shredded coconut
  • 2 tbsp confectioners erythritol

Instructions
 

Cakes

  • Preheat oven to 300F
  • In a small bowl whip eggs with a hand mixer for 2 minutes until very frothy.
  • Add cooled melted butter, vanilla extract, apple cider vinegar and cream. Beat well. Set aside.
  • In a small bowl whisk almond flour, coconut flour, baking powder, glucomannan, erythritol and salt.
  • Now add combined dry ingredients to the wet ingredients. Mix 1 min. Scrape sides. Mix again.
  • Using a truffle scoop, place 1 scoop in each well.
  • Bake 15 minutes until toothpick tested clean. Cool in pan 10 min before transferring to a baking rack.

Raspberry Jel

  • In a small saucepan on low heat up raspberries.
  • Once thawed, mash with a spoon and then press through a sieve.
  • You should have at least 1/3 cup of raspberry puree deseeded.
  • Sprinkle your box of Simply Delish Raspberry Jel over the puree and whisk well.
  • Let cool. Brush onto cooled cake bites with a pastry brush.
  • Let sit for 5 minutes.

Coconut dip

  • Mix coconut and confectioners erythritol in a small shallow bowl.
  • Now with a fork, dunk each one individually into coconut mixture.
  • Let the cakes sit at room temperature on cooling rack for at least 20 minutes to set.
  • Store in the fridge. Keep in airtight container up to 5 days.