Low Carb Pumpkin Crunch Muffins

Pumpkin season can happen anytime with the invention of canned pumpkin. I especially start cranking out the pumpkin recipes for fall season and enjoy the warm spices then so much more!

I have created a sugar free, gluten free, keto, low carb pumpkin muffin that you will be so enthralled with! It is moist with a crunchy topping that REALLY sets it apart from other muffins you may have had!

They are NOT dry or crumbly at all and you will be sharing the recipe with all of your friends because it is THAT GOOD!!

Don’t forget to get some of these tulip cupcake liners as it allows for your muffin to rise up and get that bakery style feel!

If not, then I recommend you go with filling the muffin cups half full to allow room for the topping and rise.

Low Carb Pumpkin Crunch Muffins

Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Snacks
Cuisine Country Style

Ingredients
  

Crunch Topping

  • 1/2 cup almond flour
  • 1/3 cup Keto Brown Sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup softened butter
  • 1/3 cup Purely Elizabeth Keto Granola Clusters

Muffin Batter

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup keto brown sugar
  • 2 tbsp allulose sweetener
  • 4 large eggs warmed to room temperature
  • 1 cup canned PURE PUMPKIN puree – NOT pie filling
  • 1 tsp vanilla extract

Instructions
 

Crunch Topping

  • Mix all ingredients together EXCEPT granola.
  • Using a fork, work in the softened butter by stirring and mashing.
  • Once incorporated, stir in the keto granola. Set aside.

Muffin Batter

  • Preheat oven to 375F.
  • Add all ingredients to a large bowl and whisk well.
  • Line a muffin tin with liners or grease.
  • Fill lined or greased muffin wells 3/4 full with batter.
  • Crumble topping over all muffin batter using it all, distributing evenly among cups.
  • Bake 20-25 minutes until toothpick tested clean.
  • Cool completely before storing in the fridge up to 5 days.
  • Can be frozen and thawed on counter for meal prepping.
Keyword almond flour, baked, coconut flour, gluten free, keto, keto granola, keto muffin, low carb dessert, low carb muffin, lowcarb, muffin, pumpkin, pumpkin muffiin

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

Keto Smore Bars

Every summer my family looks forward to camping and campfires! We love barbequing and smores are ALWAYS part of the evening after dinner!

This year has been incredibly hotter than others and this means a burn ban! No fires AT ALL!! So I found a way to have smores without the fire! Introducing, KETO SMORE BARS!

They are made possible with Catalina Crunch Keto Graham Cereal and Sugar Free Marshmallows!

Keto Smore Bars

Make your favorite summer treat without the campfire and sugar!
Prep Time 20 mins
Course Dessert, Desserts
Cuisine American
Servings 12 squares

Ingredients
  

Smore Bars- Step 1

  • 5 oz sugar free marshmallows
  • 3 tbsp butter
  • 1/2 cup sugar free chocolate chips

Smore Bars – Step 2

  • 2 cups Catalina Crunch Graham Cereal
  • 1 oz sugar free marshmallow pieces cut marshmallows into small bits then shake with confectioners erythritol so they do not stick together

Reserved Toppings – Step 3

  • 2 tbsp sugar free chocolate chips
  • 1/4 cup Catalina Crunch Graham Cereal

Instructions
 

Step 1

  • Melt sugar free marshmallows from 1st step with butter in a small saucepan.
  • Remove from heat and then add in the sugar free chocolate chips.
  • Stir until melted.

Step 2

  • Put cereal and marshmallow bits in a large bowl.
  • Pour melted marshmallow mixture over all and stir well to coat and combine.

Step 3

  • Line an 8×8 pan with parchment paper.
  • Press mixture into pan and let sit at room temperature for 1 hour to set.
  • After set, cut into 12 pieces.
  • May put in fridge for longer shelf life although will last at room temperature up to 7 days.
Keyword avocado chocolate, avocado chocolate dessert, 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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Low Carb Fudge Brownies

Not only are these luscious brownies super fudgy but they come together in 1 bowl!!

You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!

Store them in the fridge and if you want MORE chocolate, top with a fudge icing!

Low Carb Fudge Brownies

Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine American
Servings 12 squares

Ingredients
  

  • 10 Tbsp butter; softened
  • 3/4 cup confectioners erithrytol this has no substitute if you want the brownies to turn out
  • 1/4 cup cocoa powder cacao powder is best, but any will work
  • 2 large eggs room temperature; warmed in bowl of hot tap water
  • 1/2 tsp vanilla extract
  • 1/2 cup fine almond flour this must be without the skins
  • 1/2 tsp baking powder
  • 1/3 cup Sugar free chocolate chips the brand you use will determine the total carb count

Instructions
 

  • Preheat oven to 350F
  • Line an 8x8 an with parchment paper.
  • Put your eggs in a bowl filled with hottest tap water and set aside.
  • In a medium saucepan on medium heat, melt butter and confectioners erithrytol 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 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
  • Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!
Keyword almond flour, baked, chocolate chip

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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