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