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

Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook

Low Carb Pumpkin Pie Muffins

Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snacks
Servings 12 muffins

Ingredients
  

  • 1 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 2 tsp pumpkin spice or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oil it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup keto brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Topping

  • 1/4 cup butter melted then cooled.
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 2 tbsp ground cinnamon

Instructions
 

  • Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  • Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  • Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  • Bake 30 minutes until centers are set and toothpick test comes out clean.
  • If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  • Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  • Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  • Store in the fridge up to 5 days.
Keyword almond flour, coconut flour

Benefits of Coconut Flour

I love baking with coconut flour🥞🍰
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It is an easy way to stay low carb AND gluten free easily!
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Coconut is made from 100% dehydrated coconut meat, and it contains no additional ingredients.
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It is an excellent source of minerals such as copper, magnesium, manganese, and selenium.

Magnesium plays numerous vital roles in the body, especially in muscles!
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Additionally, copper and selenium are essential minerals that, among other functions, have a primary role in the immune system!

The fiber found in this flour helped reduce triglycerides and the ratio of non-HDL to HDL cholesterol! Get the benefits like oatmeal but LOW CARB!
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Here are 11 Low Carb Coconut flour recipes to get you started!


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