Keto Brownie Pudding Delight

Pair some sugar free pudding with my low carb fudgy brownies and you get the most luscious dessert ever! It is gently balanced with a touch of cream cheese and whipped cream and oh so lovely!

It does take some time to make the layers but it comes together easily and will be well worth it!

I take you through making my own fudgy brownies then making each layer! It is perfect for a regular treat or to take to a get together or picnic!

Keto Brownie Pudding Delight

This decadent dessert will knock your socks off! Perfect for sharing and taking to a potluck!
Prep Time 40 mins
Cook Time 30 mins
Course Desserts
Cuisine American
Servings 12 servings

Ingredients
  

Keto Brownie Layer

  • 10 tbsp butter; softened
  • 3/4 cup confectioners erythritol no substitute
  • 1/4 cup cocoa powder
  • 2 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup fine almond flour
  • 1/2 tsp baking powder
  • 1/3 cup Choc Zero Sugar Free chocolate chips

Chocolate Pudding Layer

  • 1 box Simply Delish Chocolate Pudding
  • 1 1/4 cup unsweetened almond milk
  • 1/2 cup heavy whipping cream

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners erythritol
  • 10 drops liquid monkfruit/stevia
  • 1/4 tsp vanilla extract

Cream Cheese Layer

  • 1/2 of prepared whipped cream
  • 4 oz cream cheese; softened
  • 1/4 cup confectioners erythritol

Instructions
 

Keto Brownie Layer

  • Preheat oven to 350F. Line an 8×8 pan with parchment paper, set aside.
  • In a medium saucepan on medium heat, melt butter and confectioners erythritol and whisk until well combined.
  • Now whisk in the cocoa powder until smooth. Remove from heat and let sit 5 minutes.
  • Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  • Now whisk in the almond flour and baking powder. All batter should be very smooth.
  • Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
    Bake for 20 minutes. It should be set in the middle.
  • Cool for 5 minutes then gently press down with the bottom of a jar or other flat bottomed glass. Not to hard, just enough to compress a little and make completely even. Set aside to coo for at least 30 minutes before adding on other layers.

Chocolate Pudding Layer

  • With an electric mixer, whip up pudding mix with almond milk and heavy cream for 2 minutes. Set a timer if you need to because 2 minutes is needed.
  • Put in fridge to set before using in layering.

Whipped Cream Layer

  • Put heavy cream, confectioners erythritol, monkfruit/stevia drops and vanilla in a large bowl.
  • Whip until medium peaks/semi soft peaks are formed,
  • Put half of the whipped cream in a small bowl and set aside in fridge.
  • Using the bowl with the remaining whipped cream in it, Go to cream cheese layer step.

Cream Cheese Layer

  • With remaining whipped cream add in cream cheese and confectioners erythritol.
  • Mix until smooth and combined.

Assembly of dessert

  • On top of the brownie layer, plop the cream cheese mixture around in different spots. This allows you to cover the entire brownie surface without tearing it up. Simply "join" the plops together gently spreading it around.
  • Next, do the same thing with the pudding layer! Place plops of pudding over the cream cheese layer.
  • Lastly top with plops of the reserved whipped cream and connect together spreading gently.
  • Optional topping would be a drizzle of Choc Zero Sugar Free Chocolate Syrup and chocolate chips/or shavings!
  • Store tightly covered in the fridge for up to 5 days. Can not be frozen successfully due to the whipped cream. Layers can be made up to 2 days in advance then assembled the day of serving if needed for best presentation. Whipped cream is best the day of and will slowly deflate but still taste good a few days after.
Keyword brownie, brownie dessert, chocolate dessert, chocolate pudding, chocolate pudding dessert, cream cheese, gluten free, keto, keto brownie, keto dessert, low carb brownie, low carb dessert, no sugar added, simply delish natural, sugar free dessert, truffle

Keto Creamsicle Dream

Happy National Creamsicle Day🍊🍦

Every year on this day, one of the most famous frozen desserts in history is honored, and just in time, since we are in the middle of the hottest month of the year.

My honor is in the form of this very decadent
Keto Creamsicle Dream❤ that features Simply Delish Natural ‘s orange jel dessert!

Today is the perfect day to indulge in a cool, sweet creamy orange treat, wether on a stick or in a dish!
Make this treat today!!

Keto Creamsicle Dream

Find the taste and creaminess of an orange creamsicle in this keto, low carb, sugar free, no bake delight dessert!!
Prep Time 10 mins
resting time 2 hrs
Course Desserts
Cuisine American

Ingredients
  

  • 1 pkg Simply Delish Sugar Free ORANGE JEL
  • 1/3 cup heavy whipping cream
  • 5 drops monkfruit/stevia droos
  • 1 tsp vanilla extract

Instructions
 

  • In a large mixing bowl prepare orange jel.
  • Pour half into dessert dishes or bowls. Reserve other half in bowl.
  • Let sit at room temperature for 1 hour,
  • In a separate bowl mix heavy cream with the vanilla extract and monkfruit/stevia drops until soft peaks form.
  • Now add the reserved jel, after 1 hour rest time, to the whipped cream and mix well until completely combined.
  • Pour over jel in dishes.
  • Put in fridge for 2 hours minimum to set before eating.

Notes

Visit here to get your box of Simply Delish Orange Sugar Free Jel
Visit here to get my favorite monkfruit/stevia drops
Visit here for my favorite vanilla extract
Keyword gluten free, keto, keto dessert, keto jello, low carb dessert, orange, simply delish natural

Keto Pudding Chocolate Chip Cookies

You know those “soft baked” cookies of your low carb days that said “Ahoy” on them? Well I have created the low carb, gluten free, keto version of them!

Not only are these cookies super chewy but also very soft! They are the BEST to use for mini ice cream sandwiches with keto ice cream too and are easy to eat right out of the freezer without breaking a tooth or crumbling into a mess!

Don’t forget to let them cool on the pan before moving them or they will fall apart.

Enjoy my keto version of “Ahoy” chocolate chip cookies……bringing back all of the childhood memories!

Keto Pudding Chocolate Chip Cookies

Gooey and soft, you will have a hard time eating just one of these gems!
Cook Time 11 mins
Course Desserts
Cuisine American
Servings 16 cookies

Ingredients
  

  • 1 cup butter; softened
  • 3/4 cup keto brown sugar; packed
  • 1/4 cup monkfruit/erithrytol
  • 2 boxes Simply Delish Sugar Free Vanilla Pudding look in notes for order link
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1 1/2 cups sugar free chocolate chips

Instructions
 

  • Preheat oven to 375F
  • Mix flours and baking soda in a small bowl. Set aside.
  • With a hand mixer or stand mixer cream butter with keto brown sugar, monkfruit, pudding mix, eggs and vanilla extract very well.
  • Add in flour mixture while mixing.
  • Stir in chocolate chips.
  • Portion in 2 tbsp sized scoops or mounds.
  • Bake 11-13 minutes until lightly brown, Do not over bake!
  • Once out of the oven, immediately flatten gently to 1/2 inch thickness.
  • Cool on pan 5 minutes before moving to a cooling rack.
  • They will appear unbaked but they will finish cooking on pan.
  • Store in an airtight container up to 1 week on counter and 2 weeks in fridge.

Notes

Keyword chocolate chip, cookie, keto, low carb dessert

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

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11 Low Carb Recipes Using Coconut Flour

If you have access to a lot of eggs, then coconut flour will be more economical for you in the long run versus other low carb flours!

It absorbs a ton of moisture so the eggs help accomplish that need, plus in any given recipe you will use up to 1/2 cup total versus with the equivalent in almond flour equaling 2-3 cups! This helps me to conserve my low carb baking ingredients when I change it up to use coconut flour only.

So in celebration of coconut flour I have compiled a list of 11 of my own creations using coconut flour! I have broken it up into meal type as well so you can meal plan!

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BREAKFAST

Keto Berry Breakfast Bars

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Keto Low Carb Blender Pancakes

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Keto Waffle with Quest Protein Powder

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Keto Sausage Breakfast Bars

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Keto Cinnamon Swirl Bagels

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DINNER

Keto Skillet Pot Pie

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Keto Mexi Casserole

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DESSERT

Low Carb Chocolate Chip Cookies

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Keto Chocolate Chip Chaffle

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Keto Vanilla Raspberry Chaffle

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Chewy Low Carb Chocolate Chip Cookies

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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!

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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.