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 Caramel Bacon Brownies

You know it sounds odd having bacon in a dessert, but the bacon is really set to a different level with this combination of salty, decadent caramel and fudgy brownie❤

The steps are simple for these gems and it comes together easily…..if you have patience!

I make my bacon ahead of time and then let the caramel simmer as I make the brownies❤

Keto Caramel Bacon Brownies

The sweet and salty come together in this fantastically decadent, fudgy brownie that has the smokiness of bacon to complement the sweet of the caramel and the chocolate!
Prep Time 15 mins
Cook Time 1 hr 45 mins
Course Desserts
Cuisine American

Ingredients
  

Brownies

  • 8 tbsp butter (1 stick)
  • 2 tbsp bacon grease
  • 1/4 cup cocoa powder
  • 1/4 cup allulose
  • 1/2 cup confectioners erythritol
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp Choc zero caramel syrup
  • 1/2 cup fine ground almond flour
  • 1/2 tsp baking powder
  • 1/3 cup Choc Zero sugar free chocolate chips
  • 4 slices bacon cooked crisp; chopped fine

Caramel Sauce

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

Instructions
 

Brownies

  • Preheat oven to 350F and line an 8×8 pan with parchment paper.
  • In small pan melt butter and bacon grease. Stir in allulose and confectioners erythritol. Whisk well. Now add in the cocoa powder. Whisk well.
  • Cool 5 minutes. Whisk in 2 eggs. Then add in vanilla, baking powder and almond flour.
  • Stir in half of the chocolate chips. Spread into parchment lined pan. Drizzle with Choc Zero Caramel syrup. Sprinkle with HALF of the bacon pieces and remaining chocolate chips.
  • Bake 20 minutes. Cool completely.

Caramel Sauce

  • 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.

Brownie Assembly

  • After brownies have cooled and caramel has thickened, drizzle caramel over all of the brownies. Sprinkle with remaining bacon crumbles. Store in the fridge in an airtight container for up to 1 week.
Keyword almond flour, bacon, bacon brownie, bacon chocolate, baked, brownie, caramel, chocolate caramel, keto, keto caramel, keto caramel brownie, low carb brownie, low carb caramel

Low Carb Chocolate Snack Cake

It is true that you can have cake for breakfast when you make this super easy and tasty healthy treat!

It is not overly sweet or heavy and goes great with a cup of tea or coffee in the morning! Pair it with a plate of eggs and bacon and you are set! It is also perfect to reach for when you want a chocolate treat because it is not only sugar free but contains protein!

Jazz it up with chopped nuts or a drizzle of sugar free caramel syrup! You can also make it dairy free when you substitute the sour cream with applesauce!

Low Carb Chocolate Snack Cake

Healthy snack cake takes care of snack time without the guilt!
Cook Time 20 mins
Course Breakfast, Snacks
Servings 8 pieces

Ingredients
  

  • 1/3 cup creamy almond butter
  • 1 tbsp coconut oil
  • 2 tbsp sugar free maple syrup
  • 2 tbsp sour cream
  • 2 tbsp keto brown sugar
  • 10 drops liquid stevia monkfruit/stevia drops recommended – see notes for link to my favorite brand
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp almond flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking SODA
  • 1/4 tsp baking POWDER
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup Choczero sugar free baking chips visit notes for link to my favorite kind of baking chips

Instructions
 

  • Preheat oven to 375F and line an 8×11 bread pan with parchment paper.
  • Melt oil & almond butter in a small saucepan. Whisk until uniform.
  • Pull off of heat and add all ingredients EXCEPT EGG.
  • Whisk it very well. Now add in the egg.
  • Now stir in sugar free chocolate chips.
  • Spread into a parchment lined 8×11 bread pan.
  • Bake 20 minutes or until a toothpick inserted in middle comes out clean.
  • Let it cool in the pan for 5 minutes before removing and cooling on a rack.
  • Cut into 8 pieces.
Keyword almond flour, baked, breakfast cake, chocolate cake, chocolate chip, chocolate chips, chocolate dessert, chocolate snack cake, keto cake, low carb dessert, lowcarb

It will keep up to 5 days in the fridge. Freeze in individual portions if you want to. Keeps in freezer up to 1 month.


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

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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Low Carb Cranberry Orange Scones

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

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!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

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 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

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.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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Low Carb Chocolate Fudge

When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!

The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!

You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!

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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 Chocolate Fudge

1 cup 60% Ghiradelli Chocolate Chips

1/3 cup coconut oil

15d liquid stevia

2 tsp vanilla extract

1/4 cup monkfruit sweetener/or erithrytol comparison

1/4 cup chopped pecans

Line a 9″x5″ bread pan with parchment paper, set aside.

In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.

Place in a DIFFERENT bowl and place in the freezer for 10 minutes.

With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.

Then mix again for 3 minutes with the mixer.

Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.

Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.

Each chunk is 4g net carb each.

If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.

Store long term in fridge.


Low Carb Pork Fried “Rice”

My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!

My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!

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 Fried “Rice”

For the meat step:

1 Tbsp sesame seed oil

1 lb ground pork

2 Tbsp soy sauce

1 tsp onion powder

1/2 tsp garlic powder

1 tsp worchestershire sauce

1/4 tsp fish sauce

2 tsp monkfruit sweetener, or erithrytol comparative

2 cloves garlic, minced

For the veggie step:

2 cloves garlic, minced

1 celery stalk, diced fine

1/2 bag coleslaw mix

1 Tbsp sesame seed oil

For the egg step:

1 tbsp sesame oil

3 eggs; beaten

1 tsp soy sauce

Plus

1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min

In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.

In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.

Now stir the meat back into the skillet mixing well.

Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.

Take the skillet off of the heat and stir the prepared cauli-rice into it.

Serve with additional soy sauce as desired.


Low Carb Baked Pecan Pancake

Now you can whip up a pancake breakfast quickly and have extras for the week!

That is IF you have leftovers😊

You can easily double this recipe to make a 9×13 pan and freeze some also!

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 Baked Pecan Pancake

3 large eggs

1 cup Low Carb Baking Mix

1/2 cup unsweetened almond milk

1/4 cup heavy whipping cream

3 Tbsp monkfruit/or any granulated sweetener

1/4 tsp powdered stevia

1 tsp ground cinnamon

2 tsp baking powder

2 pinches of salt

1 tsp vanilla extract

1 tsp maple extract

1/4 cup chopped pecans

Preheat oven to 350F.

In a medium bowl whisk eggs, almond milk and heavy cream.

Now add all ingredients except pecans.

Whisk until incorporated.

Whisk in chopped pecans.

Bake in a greased 8×8 pan for 30 minutes.

Cool 10 min in pan before cutting into 9 pieces.

Top with butter and some sugar free maple syrup.

Make my Mock Maple Syrup to top it with! My syrup recipe is only 1g carb per 1/4 cup!

2.5g carb per piece

Come check us out on FACEBOOK for Low Carb Tips and my Low Carb Community!


Keto Vanilla Raspberry Chaffle

I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓

This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!

I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!

In this case it lends itsself well to this yummy creation!

The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤

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 Vanilla Raspberry Chaffle

1 Tbsp butter; melted & cooled

1 oz cream cheese

2 Tbsp coconut flour

1 Tbsp monkfruit /or granulated sweetener

1 tsp vanilla

1/4 tsp baking powder

1 large egg

6 frozen raspberries

Optional glaze:

1 tsp powdered erithrytol

1/4 tsp lemon extract

1/4 tsp heavy whipping cream

Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.

Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.

If a small wafflemaker like DASH, pour half in.

Can top with whipped cream, or drizzle with glaze.

To make glaze, whisk all in small bowl. Drizzle over warm waffles.