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

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 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!

Tap photo to PIN to PINTEREST

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.


Keto Muddy Buddies (a.k.a 80’s Puppy Chow)

I remember these around fall as a kid! It would be at Halloween parties and of course at Christmas time celebrations!!

To say these are good is not in equality to the actual monumental taste these have!! The powdered erithrytol seals the deal so do not skip it!

Order some online, or grind some of your own with a coffeegrinder, but dont skip that step😁

On the nut butter, it traditionally uses peanut butter, which you can absolutely use, but we have peanut allergies so I went with 1/4 almond butter and 1/4 cashew butter. It amazingly smelled and tasted reminiscent of peanut butter!! Soo good!

Also on the butter and coconut oil…..use both or use all coconut for dairy free….or all butter for coconut free. It is a forgiving recipe that you can customize!

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 Muddy Buddies

1 bag plain pork rinds (3.5 – 4oz)

1/2 cup ANY nut butter (use a combo of 2 kinds or all of 1)

3 Tbsp coconut oil

4 Tbsp butter

12 drops liquid stevia, OR 1/4 tsp powdered stevia

3 Tbsp unsweetened cocoa powder

1/4 tsp vanilla extract

1 to 2 tsp powdered erithrytol/or swerve confectioners

Pour your bag of pork rinds in a large bowl. Set aside.

In a small saucepan put all ingredients in and warm up on medium heat. Whisk until melted and all incorporated.

Slowly pour half over the pork rinds in the bowl. Stir and fold with a spatula/scraper or wide spoon.

Repeat. Pour the rest and stir/fold well.

Spread it all out onto a baking sheet lined with parchment or a silpat. Foil will not work well as when you try to remove,bits of foil tear off, eww. Get some parchment, its worth it!

Put into the freezer for 20 minutes.

Remove from freezer and start lifting the parchment or silpat and gently work the muddy buddies loose. Once loose, sift 1 to 2 tsp powdered erithrytol over all. Use a spatula to stir/fold them a bit.

I stored it in the original bag they came in, or use a gallon zip top bag.

Store in the fridge.

Carb count is determined by which nut butter you use. Figure that out and you have your calculations since the rest is carb free!


Keto Whoopie Chaffle

See,I told you I am a wafflehead!

I am all about the treats, if you cannot tell, and making them keto makes me feel like I have accomplished something huge!!

In this case, yes, I did!!

The chaffle part uses cream cheese and is super light which goes perfect with the heavy filling!!

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 Whoopie Chaffle

1 large egg

1 oz cream cheese, softened

1/2 tsp vanilla

1 Tbsp monkfruit or erithrytol

1 1/2 tsp cocoa powder

1/4 tsp baking powder

—–

Filling:

3 oz cream cheese

2 Tbsp heavy cream

12 to 15 drops liquid stevia

1/2 tsp vanilla

Whisk the egg and cream cheese 1st till smooth, then add other ingredients. Whisk well.

Pour into a preheated waffleiron on medium for about 6 to 8 minutes.

You want them to be a little floppy, cool completely and they will stiffen up.

For the filling, mix all with a hand mixer until smooth. Spread between 2 whoopie chaffles. Put in fridge for 10 to 15 min to solidify better.

Store in fridge up to 7 days in a sealed bag or container.


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 Copycat Brown Sugar

You may have heard of Sukrin gold sugar. It is a sugar free brown sugar replacement. After looking at its ingredients I see that malt flavoring is used. This is something I avoid as I steer clear of gluten since I have an intolerance. My sinuses swell and I break out in eczema😣

Malt is usually made from barley and is not gluten free. It can be made from corn, but that is rare. Most malt comes from barley grain that has been soaked, germinated and dried. Ingredients made from maltinclude malt flavoring,

malt syrup and malt extract, none of which are currently considered gluten free.

So imagine how excited I was to put together some commonly found ingredients to make a very tasty copycat substitute of this baking gem!

I have found my ingredients online at thrivemarket.com or luckyvitamin.com for sales. Amazon pretty much has them all too!

Keto Copycat Brown Sugar

1 cup Lakanto Monkfruit Sweetener(golden preferred over classic)

3/4 tsp Frontier Brand Maple Flavoring/Extract(preferred,but others may work)

1 tsp SweetLeaf Sweet Drops Liquid Stevia – Vanilla (or other brand that lists glycerin as 1st ingredient)

Put all ingredients in a small bowl and mix with a fork cutting the extract and stevia drops into it until it is uniform in color.

Use like brown sugar in recipes. This works great in baked goods especially!!

What would you use it in?

Leave me a comment below!


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


Keto Banana Cream Fat Bombs

I love banana cream pie! These remind me of that but in an icing kind of way!

This is not only good to ice some keto cupcakes with, but use a cookie scoop and make these gems!

I sprinkled a bit of cacao nibs on top😋

Start off with your mixer and whisk beater, and a softened block of cream cheese and softened block of butter. I found some unsalted Kerrygold butter on sale, so I just added 1/2tsp himalayan salt.

Make sure they are softened. Cream together then add 2 tsp vanilla and 1 tsp banana extract! Sweeten with 4 to 5 TBSP powdered swerve. Whip well till you get this…..

Then you can either use a cookie scoop and scoop onto a wax paper lined pan…..or just dollop with a tablespoon.

I also have silicone pans that I scoop into for portion control!

I had some cacao nibs so I sprinkled some on top!

Cacao nibs are 1 net carb per Tbsp, just for reference! They are the cocoa bean that has been dried and cracked. Loads of good for you antioxidants.

Keto Banana Cream Fat Bombs

1/2 lb (8oz) grassfed butter salted (if unsalted add 1/2 tsp salt)

1 pkg. Cream cheese (8oz)

4 to 5 Tbsp powdered Swerve (powdered is needed)

2 tsp vanilla extract

1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)

Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.


Keto Copycat Moundz Bars

When I think of a favorite candy bar that I would get when we went to the grocery store it would either be a peppermint patty, or a mounds bar! I have always loved coconut and started loving dark chocolate more as I got older.

How excited was I to put together this recipe that is sooo good you will want to try it again and again!

Even if you are not Keto, you can put as almond on it and cover with milk chocolate. Maybe use white chocolate to cover it instead, lots of possibilities!

It takes some time but it’s so worth it to have a treat when you are craving it!

Let’s make some treats!

First you will need 2 cups finely shredded coconut in a medium bowl.

Next is the coconut manna, or butter! I love the Nutiva brand❤It is well blended, smooth and tastes sweet even though it is NOT!

Put 1/3 cup in the bowl with the coconut.

Next is coconut oil. You can technically use any type of coconut oil, but Nutiva Organic Extra Virgin Coconut oil is top notch!! You can get some of Nutiva’s best items at 25% off when you order here!

You will need 2 Tbsp melted coconut oil. With these hot summertime days, its probably already melted!

Now open your can of FULL FAT coconut milk and scoop out the solidified cream.

This is also good used in my 2 ingredient Dairy Free Whipped Cream!

Use 1/3 cup of the coconut cream. Use the rest as whipped cream or in a smoothie with the liquid you drained off earlier! Honestly, I chill it and drink it. I am a true coconut fanatic🥛!

Remember the maple syrup I used in my Dairy Free Mock Maple Iced Latte? Yep, same one! You can order some here at 25% off!

Now mix it up well with a wooden spoon. It should be mixed well like this.

Now to save time I used a cookie scoop so I could portion them out.

Then shaped them into the familiar log shape. I lined my pan with parchment for easy removal. Put them in the freezer for 30 minutes.

Measure out 8 oz. of chocolate bar, or unsweetened chocolate plus stevia. I know Lily’s chocolate could save you time! Get some here!

Start melting chocolate in a double boiler.

Dip each log separately using a fork.

Place on cooling rack that is on a cookie sheet. Freeze 10 min.

Drizzle remaining chocolate over the top of desired.

Keto Copycat Moundz Bars

2 cups Organic unsweetened shredded coconut

1/3 cup Nutiva Coconut Manna/Coconut Butter

2 Tbsp melted Nutiva Organic Extra Virgin Coconut Oil

3 Tbsp Lankanto Monk Fruit Maple Syrup

1/3 cup Coconut Cream (from top of coonut milk can that has been refrigerated overnight)

8 oz unsweetened chocolate sweetened with stevia/or choice of chocolate (Lily’s is a good brand)

Combine all ingredients, except chocolate, in a large bowl. Mix well with a large spoon till combined. Scoop out with cookie scoop to make approx. 15 balls. Shape each ball into a log. Place on wax paper/silpat lined cookie sheet. Freeze 30 min. Start melting chocolate in a double boiler. Dip each log into the chocolate and place on cooling rack on cookie sheet. Freeze 10 min. Drizzle remaining chocolate over the top of desired.

Keep in fridge up to 2 weeks sealed.