Keto Chocolate Raspberry Krisp Cupcakes

I knew I had to make something decadent with these Keto Krisp Chocolate Raspberry bars and this was the perfect idea!

Not only is each fudgy cupcake filled with a sugar free raspberry jam made with keto jel from Simply Delish but it is topped off with a creamy fudge frosting that is dotted with crunched chocolate raspberry Keto Krisp bars!

You will need to make up some of my low carb baking mix to get started!

You can use this mix to make some cookies, cake , or even dinner! It is very versatile!

So go order the ingredients you don’t have so you can make some this weekend!

Keto Chocolate Raspberry Krisp Cupcakes

It is the delicious combo of chocolate raspberry not only in the keto krisp crunch IN the cake but the surprise keto raspberry jam inside each bite that takes it to the next level!
Cook Time 20 mins
Course Dessert
Cuisine American

Ingredients
  

Cupcakes:

  • 1 cup pure pumpkin puree
  • 4 large eggs room; temperature
  • 1/4 cup ghee; softened
  • 3/4 cup baking mix
  • 3/4 cup monkfruit
  • 1/4 tsp stevia
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 full size keto krisp chococolate raspberry ; processed into crumbs

Raspberry Jam Filling:

  • 1 cup frozen raspberries
  • 1 package Simply Delish Raspberry Jel
  • 2 tbsp confectioners erythritol

Chocolate Frosting:

  • 2 oz choc zero dark chocolate chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese softened
  • 1/2 cup Ghee OR butter softened
  • 2/3 c confectioners erythritol
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract

Instructions
 

  • In a small saucepan on low heat up raspberries.
  • Once thawed, mash with a spoon and then press through a sieve.
  • You should have at least 1/3 cup of raspberry puree deseeded.
  • Sprinkle your box of Simply Delish Raspberry Jel over the puree and add in the confectioners erithrytol. Whisk well.
  • Let cool and store in jar until next day after cupcakes have set in fridge overnight.
  • Preheat oven to 350F and line or grease a muffin pan.
  • With a hand mixer or stand mixer, whip the eggs and pumpkin together.
    Add in the ghee and mix well.
  • Now add all of the other ingredients and mix very well until smooth.
  • Evenly distribute batter among cups.
  • Bake for 20 minutes until toothpick tested clean.
  • After cooled, put cupcakes in the refrigerator overnight.
  • The next day use a 1 tsp measuring spoon to scoop out the middle. Save the cap.
  • Pipe the jam into the middle by filling a ziploc bag and cutting one corner.
  • Replace cap and gently push down.
  • Now make frosting!
  • With room temperature ingredients, whip the ghee(or butter) with cream cheese and coconut oil with a mixer until combined and smooth.
  • Add confectioners erithrytol, cocoa and vanilla. Whip well.
  • Mlt dark chocolate chips in a small saucepan on low constantly stirring.
  • While mixing, slowly drizzle the melted chocolate into bowl. Scrape sides then continue mixing until very smooth.
  • Pipe or spread over cupcakes.
  • Store in fridge.
  • Set on counter 10 minutes to bring to room temperature if frosted so it will soften.
Keyword almond flour, chocolate raspberry, keto chocolate raspberry cupcakes, keto krisp, low carb chocolate cupcakes, low carb dessert, raspberry jam, sugar free cupcakes, taste cando

Keto Chocolate Fudge

It is creamy and melt in your mouth! You will have a hard time not eating just one piece!

I put mine in the freezer to make them ultra chewy!

The trick here is the honey substitute I get from http://www.natureshollow.com

It really helps set up the fudge to be smooth and melt-in-your-mouth!

You also want to get some sugar free chocolate from Choc Zero because it melts the best AND no aftertaste! If you use another brand it may work, I just have not had good luck with others as they tend to get grainy!

Click HERE to get $15 off of any $30 purchase!

Keto Chocolate Fudge

It is an old favorite remade without sugar or marshmallow fluff! Chewy and melt in your mouth its hard to eat one square!
Course chocolate, chocolate fudge, Dessert, keto, keto dessert
Cuisine American

Ingredients
  

  • 1/2 c Sugar free honey substitute from Natureshollow.com
  • 1/2 c keto brown sugar
  • 2 tbsp butter
  • 1/2 c nut butter cashew preferred
  • 1 tsp vanilla
  • 1 Pinch of sea salt
  • 6 oz sf choc zero dark chocolate chips

Instructions
 

  • Line a bread pan with parchment paper.
  • Set aside.
  • In a medium saucepan heat sugar free honey, keto brown sugar and butter.
  • Whisk well until melted and smooth. 5 min.
  • Whisk in nut butter. Keep on low heat until melted and smooth.
  • Now add in vanilla, salt and chocolate. Stir until smooth and completely incorporated.
  • Put in fridge 6 hrs min.
  • Cut into pieces and enjoy!
  • It is also great straight from freezer too.

Notes

Save 15% off of your order at http://www.natureshollow.com with coupon LOWCARB15
Save $15 off of any $30 order at choczero.com
Keyword choc zero, chocolate fudge, gluten free, keto, keto brown sugar, keto fudge, low carb fudge, sugar free fudge, sugar free honey

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

Keto Mini Glazed Donut Muffins

They remind me of a very moist cake donut hole, a sort of donut popper!

The hint of spice gives it a distinctive flavor that mimics a donut shops little secret ingredient! I have also included an additional secret ingredient with a box of Simply Delish Natural’s Keto Vanilla Pudding!

I paired mine with a cuppa coffee in my new glass double walled mug with convienient wood spill proof top to keep it warm longer!!

Get a pair of these wonderful and classy mugs here!

You will also need a mini muffin pan as these would possibly take longer as regular muffins. If you do use a regular muffin tin only fill halfway so they do not burn before getting done in the middle!

Keto Mini Glazed Donut Muffins

Like a super moist cake donut hole covered in glaze with a hint of the bakery's secret ingredient!
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American

Ingredients
  

Donut Ingredients

  • 1 cup almond flour
  • 2 large Eggs
  • 1/2 cup unsweetened almond milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp confectioners erythritol
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 package Simply Delish Vanilla Pudding mix

Glaze Ingredients

  • 1/4 cup confectioners erythritol
  • 1/2 tsp vanilla
  • 1 tbsp unsweetened almond milk

Instructions
 

  • Preheat oven to 350F
  • In a large bowl whisk all dry ingredients.
  • Add in rest of ingredients and whisk until a thick dough forms.
  • Using a cookie scoop, scoop into a mini muffin pan. Alternately use 1 1/2 tbsp batter in each well.
  • Bake 20-25 minutes until set and toothpick tasted clean. Cool in pan.
  • Make glaze by whisking all in bowl. Dip tops of muffins in.
  • Cool completely for an hour or two before enjoying for best taste!
  • Store in fridge up to 5 days.
  • Taste improves along with texture on next day after baking!
Keyword almond flour, keto, keto muffin, low carb muffin

Keto Chocolate Dipped Cookies with peppermint candies🍭

I had to make something different with this Key Nutrients MCT Cocoa I tried! I came up with this crispy cookie and it did not disappoint!

I was thrilled that it has a nice crumb and slightly chewy texture! It is the right amount of crispy so you can use it as a copycat oreo crumb in any recipe!

I am also overjoyed at the effective way that I am able to get in some healthy MCT oils into my treats with this cocoa powder from Key Nutrients! Not only did it give it a rich flavor but offers healthy fats available for immediate use in the body for energy!

You can also make hot chocolate with it by adding warm milk! It is already sweetened with monkfruit so no need for sweetener! Order some today and make some of these cookies or make hot cocoa or even add to coffee for a quick mocha!

Keto Chocolate Dipped Cookies

Make your family excited for treats with these dipped gems! Peppermint candies can be replaced with nuts, sprinkles, or whatever you like!
Course Dessert, gluten free, keto, low carb

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 packets Key Nutrients Keto Cocoa MCT Powder
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 8 oz butter; softened
  • 3/4 cup monkfruit
  • 2 large eggs; room temperature
  • 1 tsp vanilla

Instructions
 

  • Preheat oven 350F.
  • In a small bowl combine almond flour, coconut flour, Key Nutrients MCT Powder, cocoa powder, baking soda and salt. Set aside.
  • Cream butter and monkfruit in a large bowl with a hand mixer or in stand mixer 2 minutes.
  • Add in eggs and vanilla extract.
  • Mix well.
  • Slowly add in dry. Scrape sides and continue mixing until incorporated.
  • Scoop out onto a baking sheet lined with parchment paper.
  • Bake 15 minutes
  • When you remove from the oven, gently press the tops down flat.
  • Cool completely and dip half into melted sugar free white chocolate. Sprinkle with crushed sugar free peppermint candies right after dipping.
Keyword almond flour, chocolate dessert, coconut flour, cookie, keto, key nutrients, low carb cookie, low carb dessert, monkfruit

Keto Bacon Jalepeno Popper Dip

You know those dips that you cannot get enough of? This is one of them! The creaminess of the melted cheeses combined with the spicy bite of jalepeno really is so good!

It comes together quickly and will be a big hit at your next party! I made it to have on our movie night as a snack! MMM cheese!!

I am in love with these pepper puree’s from Louisiana Pepper Exchange! It allows me to add a little or a lot of pepper to my recipes WITHOUT the chunks! So perfect for dips sauces, drinks and ANY recipe you want to spice up!

Keto Bacon Jalepeno Popper Dip

Perfect for an appetizer to dip fresh veggies or pork rinds in! It has a creamy consistency that is so hard to resist and a little bite from jalepenos you love!
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, gluten free, keto, low carb
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 6 oz cream cheese; softened
  • 4 slices bacon cooked crisp; chopped fine
  • 3/4 cup shredded cheddar
  • 1/3 cup mozzarella, shredded
  • 2 tbsp Louisiana Pepper Exchange JALEPENO PEPPER puree
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp chopped chives, fresh or dried
  • 2 oz crushed pork rinds

Instructions
 

  • Preheat oven to 350F
  • In a small 8" cast iron skillet, preferred, or other skillet, cook bacon until crispy. Set aside.
  • Leave the bacon grease in pan.
  • In a large bowl put in ALL ingredients except for pork rinds.
  • Mix well with a hand mixer until smooth.
  • Pour into cast iron skillet. Alternately pour into a pie pan that has been greased with bacon grease.
  • Sprinkle top with crushed pork rinds.
  • Bake 20 minutes until bubbly at edges and slightly golden brown on top.
  • Serve with pork rinds, fresh veggies or low carb tortilla chips!
  • Can be saved, if there is any leftover, airtight up to 5 days. Reheat in skillet at 350F for 10 min.
Keyword bacon, cheese dip, cream cheese, jalepeno, keto dip, party dip, pork rinds, sour cream

Keto Coconut Cream Pie

If it has coconut in it I am ALLLL about it! Coconut ice cream, coconut oil, coconut milk in my coffee……its an obsession really! So when I was thinking of HOW I could make a quick coconut cream pie keto WITHOUT needing to make the custard that traditional recipes use I went to my favorite keto pudding mixes from SIMPLY DELISH NATURAL!

The instructions have you mixing and waiting and combining so make sure you read through the whole recipe first before you begin so you are prepared. THEN once it is all together you only have to wait overnight!

Your bliss will be when you take your first bite……oh my it is heavenly bliss!!

Keto Coconut Cream Pie

When you thought pie couldn't get any better I come out with this amazing recipe that will fool even the MOST die hard sugar fiend! With the creaminess and ultimate true coconut flavor, it comes together quickly and will impress everyone who tries it!
Prep Time 30 mins
Cook Time 20 mins
Course Dessert, Desserts, gluten free, keto, low carb, sugar free
Cuisine American
Servings 8 pieces

Equipment

  • stand mixer or hand mixer

Ingredients
  

Pie Crust

  • 1 cup + 2 Tbsp almond flour
  • 5 tbsp monkfruit sweetener/or erithrytol
  • 1/8 tsp powdered stevia
  • 1/8 tsp maple extract
  • 3 tbsp butter; softened
  • 1/4 cup unsweetened shredded coconut

Pie Filling

  • 2 boxes Simply Delish Vanilla Pudding
  • 1 13-14oz can full fat coconut milk
  • 1/4 cup Unsweetened almond milk
  • 8 oz cream cheese; softened
  • 1/3 cup monkfruit sweetener/or erithrytol
  • 2 cups heavy cream; whipped with 6 tbsp confectioners erithrytol

Instructions
 

Pie Crust

  • Preheat oven to 350F
  • Make crust first so it can cool while you make the filling.
  • In a large bowl put all crust ingredients in and mix with a fork mashing the butter with the fork.
  • Keep working in the butter until it is all moistened and resembles coarse crumbs.
  • Press into a 9" glass pie pan. It will take some time to work it all around and partly up the sides. Press down with the bottom of a glass or measuring cup that has been chilled.
  • Bake 15 minutes or until golden brown. Watch the last few minutes as it can burn easily.
  • Cool completely.

Pie Filling

  • In a large bowl combine the dry pudding mixes with the coconut milk and almond milk.
  • Whip with a hand mixer or stand mixer for 2 minutes.
  • Let sit 5 minutes.
  • ONLY after crust is COMPLETELY cooled, spread 1 1/2 cups of the prepared pudding into the bottom of the crust. Keep remaining pudding for another step.
  • In a separate bowl whip cream cheese with the monkfruit sweetener until smooth.
  • Now fold in HALF of the whipped cream until completely combined.
  • Add HALF of this mixture to the bowl with the remaining pudding mixture. Stir well until combined.
  • Spread this mixture OVER the pudding mixture in the pie plate.
  • You can either spread the remaining cream cheese mixture on the very top of the pie OR you can reserve it till serving time and pipe out a decorative border as I have here!
  • Last layer will be the remaining HALF of the whipped cream that was reserved.
  • Cover with plastic wrap and refrigerate overnight or 8 hours.
  • If you saved the 3rd layer for piping do this after it has set for the 8 hrs.
  • Optionally top with toasted unsweetened coconut. Simply toast on low in a dry skillet until golden.
Keyword coconut cream, coconut milk, keto gluten free, keto pie, low carb dessert, simply delish natural, sugar free dessert, sugar free gluten free, sugar free pie

Keto Chocolate Syrup Swiss Roll

On my quest to recreate my childhood favorites I came across another that I enjoyed from the 80s! Here you have a very large version of my favorite ….. Swiss Roll!

It is so very rich and instead of vanilla filling I have made a chocolate mousse filling. I did in fact cover it with a decadent ganache topping to finish it off!

It does not take much time to bake the cake and whip up the filling, but it does take patience to let it cool before rolling up in filling. It also takes patience to wait for it to settle overnight as well. Plan ahead and you will be set to be the hit of your next gathering!

The extra special ingredient I used here instead of cocoa powder is a sugar free chocolate syrup from Rx. It worked beautifully and made this swiss roll extra sweet without sugar but allulose!

It is plant based, sugar free, low carb, keto and all of the points that are important especially that it has the shortest ingredient list of all brands! I would love to also use it in my coffee, over keto ice cream of course and so many other uses!

Make sure you read the recipe all the way through so you can get all of the instructions down. It is important to follow them exactly so you get the best results! If you need macros, check out http://www.verywellfit.com and plug in the ingredients.

Keto Chocolate Syrup Swiss Roll

Go on a chocolate dream cloud of scrumptious deliciousness with every decadent bite! You can barely eat a slice because it is so rich! This will be a hit at your next get together!
Prep Time 2 hrs
Cook Time 35 mins
Course Dessert, Desserts, keto, low carb
Cuisine Switzerland

Ingredients
  

Cake Roll

  • 1/2 cup butter; softened
  • 1 cup monkfruit sweetener/or erithrytol
  • 1 tsp vanilla extract
  • 4 large eggs; separated
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1 1/2 cup Rx Sugar Free Chocolate Syrup

Chocolate Mousse Filling

  • 8 oz cream cheese; softened
  • 1 tsp liquid monkfruit/stevia
  • 2 tbsp Rx Sugar Free Chocolate Syrup
  • 1 tbsp cocoa powder
  • 1 cup heavy cream

Chocolate Ganache Topping

  • 1/2 can full fat coconut milk
  • 1 cup sugar free chocolate chips

Instructions
 

Cake Roll

  • Preheat oven to 350F
  • Line a 15×8 jelly roll pan with parchment paper.
  • In a large bowl of a stand mixer beat egg whites until soft peaks form. Set aside.
  • In another large bowl of a stand mixer whip butter with monkfruit and egg yolks until creamy.
  • Add in the vanilla extract and chocolate syrup. Mix well.
  • Lastly, mix in the flours and baking soda. Mix until incorporated. Do not overmix.
  • Fold beaten egg whites carefully so they stay fluffy.
  • Spread batter into parchment lined jelly roll pan evenly.
  • Bake 25 minutes THEN loosely place foil on top and bake and additional 8-10 minutes until toothpick tested clean.
  • Cool 5 minutes then flip over onto a flat board or pan bottom, parchment side up.
  • Now cover with a damp towel for 5 minutes to loosen the parchment paper.
  • Gently peel off the parchment paper. Now spread the towel out over the top side. Put a pan bottom or flat cutting board over the towel and flip over. Now the towel should be UNDER the cake.
  • Slowly start rolling the cake up in the towel like this.
  • It should look like this now. Cool completely.
  • After cool, unroll onto a flat surface THEN place a plastic wrap covered board over it. FLIP so the plastic wrap is underneath the cake. It may crack, it may not. It depends on the temperature of your home. When the filling is spread on it will come together.
  • Now put all of the filling into the middle of the cake like this.
  • Spread evenly and leave a 1-2 inch border around.
  • Should look like this.
  • Now slowly roll it up keeping the plastic on the outside. Only use it as a guide, do not roll it up in the cake roll. It should look like this when you are done.
  • Now you will put in the fridge overnight or 8 hours minimum.
  • Once you are ready to serve it or right before taking to your event, place the roll on a platter or 9×13 glass pan.
  • Make ganache and once smooth and mixed pour over cold cake roll. It will solidify and set like this.
  • Optionally you can drizzle some chocolate syrup over it all for decoration. Do not keep at room temperature any longer then a hour as it will start to melt and collapse.
  • It will keep up to 5 days in the fridge covered airtight.

Chocolate Mousse Filling

  • In a large bowl of a stand mixer or with a hand mixer whip cream cheese, stevia and chocolate syrup until smooth.
  • Add in the heavy cream and whip only 2 minutes maximum so it will not curdle.

Chocolate Ganache Topping

  • In a small saucepan warm up the coconut milk until it steams.
  • Remove from the heat.
  • Put chocolate chips in a large bowl. Pour warmed coconut milk over chips and let sit for 2 minutes before whisking.
  • Once it is smooth and all incorporated pour over the cold cake roll on a platter.

Notes

Get a bottle of sugar free Rx Chocolate Syrup here
Keyword allulose, chocolate mousse, coconut milk, dark cocoa, ganache, keto, low carb dessert