Air fryer mini breakfast burritos

Air Fryer Mini Breakfast Burritos

  • Servings: 8-10
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These air-fried mini burritos are great for a grab 'n go breakfast or even for a midday snack. 7 gram net carbs per burrito.


  • 1 package breakfast sausage
  • 1 tablespoon bacon grease
  • 1 large potato diced
  • 1 small onion
  • 1/2 cup red pepper chopped
  • 5 eggs
  • salt and pepper to taste
  • salsa – optional to dip it in


  1. Cook sausage in a large skillet over medium-high heat stirring frequently, until sausage is cooked, 6 to 8 minutes. Remove from the skillet and drain.
  2. Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and peppers and continue cooking and stirring until potatoes are fork-tender, onion is translucent and peppers are soft, 2 to 6 minutes. Add sausage and eggs, stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
  3. Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in a the basket of an air fryer.
  4. Air fry at 400F for 4-6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

keto maple bacon donuts

Keto Maple Bacon Donuts

  • Servings: 9 donuts
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Keto Maple Donuts are the best of all possible worlds. Delicious low carb baked donuts with a rich sugar-free maple glaze and crispy bacon bits.


  • 3 large eggs room temperature
  • 1/4 cup Swerve Brown
  • 1/4 cup Swerve Granular
  • 1/4 cup almond milk room temperature
  • 1/4 cup butter, melted but not hot
  • 1 teaspoon maple extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Maple Glaze
  • 1/3 cup powdered Swerve
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon maple extract
  • water to thin
  • 4 pieces bacon, diced and cooked until crisp


  1. Preheat oven to 325F and grease a donut pan well. (If your donut pan only holds 6, you will need to work in batches.)
  2. In a high powered blender or a food processor, combine the eggs, sweeteners, almond milk, butter, and maple extract. Blend until smooth.
  3. Add the almond flour, coconut flour, baking powder, and salt and blend until well combined and smooth. Spoon the batter into a pastry bag and fill the donut pan slots about 3/4 full.
  4. Bake 15 to 20 minutes, until the donuts are golden brown around the edges, and firm to the touch. Remove and let cool in the pan 10 to 20 minutes, then flip out onto a wire rack to cool completely.
  5. In a medium bowl, whisk together the powdered sweetener, whipping cream, and maple extract. Whisk in a teaspoon of water at a time, until it’s a dippable consistency.
  6. Dip each donut in the glaze and place back on the rack. Sprinkle with the chopped bacon and let set about 30 minutes.

keto walnut coffee cake

Keto Walnut Coffee Cake

  • Servings: 20
  • Difficulty: Easy
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This keto walnut coffee cake is a bakery style cake with a walnut cinnamon swirl. An amazing low carb, sugar free brunch treat.


  • 3/4 cup chopped walnuts
  • 1/3 cup Swerve Brown
  • 1 tablespoon cinnamon
  • 2 3/4 cup almond flour
  • 6 tablespoons coconut flour
  • 6 tablespoons whey protein powder (or egg white protein powder)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 6 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 to 1 cup water


  1. Preheat oven to 350F and grease a 9-inch tube pan (aka angel food cake pan) well. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the walnuts, Swerve Brown and cinnamon. Set aside.
  3. In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder and salt.
  4. In a large bowl, beat the butter with the Swerve until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla extract, scraping down the beaters and the sides of the bowl as needed.
  5. Add the flour mixture and beat until well combined. Then beat in 3/4 cup of the water. If the batter is quite thick, add additional water as necessary. The batter should be scoopable and spreadable but not quite pourable.
  6. Spread about half the batter in the prepared pan, and then sprinkle with half of the walnut mixture. Spread the remaining batter in the pan and sprinkle with the remaining walnut mixture.
  7. Bake 45 to 55 minutes, until golden brown and just firm to the touch. A tester inserted in the center should come out clean.
  8. Remove and let cool in the pan, then run a sharp knife just around the edges to loosen and transfer to a plate.

Recipe Courtesy of

classic chocolate cake donuts

Classic Chocolate Cake Donuts

  • Servings: 8
  • Difficulty: Easy
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Low Carb chocolate donuts made with coconut flour and dipped in a sugar-free chocolate glaze.


  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons brewed coffee or water – coffee intensifies the chocolate flavor
  • Glaze
  • 1/4 cup powdered Swerve Sweetener
  • 1 tablespoon cocoa powder
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • 1-1/2 to 2 tablespoon water


  1. Preheat the oven to 325F and grease a donut pan very well
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
  5. Glaze
  6. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  7. Add enough water until the glaze thins out and is a “dippable” consistency, without being too watery.
  8. Dip the top of each donut into the glaze and let set about 30 minutes.

Recipe Courtesy of

low carb samoa donuts

Low Carb Samoa Donuts

  • Servings: 12-15
  • Difficulty: Easy
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Love Girl Scout cookies? You will adores these low carb Samoa donuts, topped with sugar-free coconut caramel and chocolate.


  • 1/2 cup plus 2 tablespoon coconut flour
  • 6 tablespoon Swerve Sweetener
  • 2 tablespoon whey protein powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1/4 cup coconut oil melted
  • 1/2 cup unsweetened almond milk or water
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 3/4 cup unsweetened shredded coconut
  • 3 tablespoons butter
  • 1/4 cup Swerve Brown
  • 1 tablespoon Bocha Sweet (or xylitol)
  • 1/3 cup whipping cream
  • 1/4 teaspoon xanthan gum
  • Pinch salt
  • Chocolate Drizzle:
  • 1/2 tablespoon coconut oil
  • 1/3 cup dark chocolate chips, sugar-free


  1. Preheat oven to 325F and grease a donut pan well
  2. In a large bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt, breaking up any clumps with the back of a fork
  3. Stir in the eggs, coconut oil, almond milk and vanilla extract until well combined and batter is smooth
  4. Fill the wells of the donut pan 2/3 full and bake 12 to 15 minutes, or until set and edges are just golden brown. Remove from oven and let cool 5 minutes in pan, then flip out onto a wire rack to cool completely. Depending on the size of your pan, you will get 12 to 15 donuts and will need to work in batches.
  5. Topping:
  6. In a medium skillet over medium heat, spread shredded coconut and toast, stirring frequently, until golden brown. Remove from heat and let cool.
  7. Meanwhile, in a large saucepan over medium heat, combine butter, Swerve Brown, and BochaSweet. Stir until butter is melted and sweetener is dissolved. Bring to a boil and cook 3 to 5 minutes, watching carefully so it doesn’t burn.
  8. Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xantham gum and whisk well to combine. Add salt and stir.
  9. Add toasted coconut and stir well to combine. Let mixture come to room temperature so it is spreadable and not too goopy. Spread the top of each donut with coconut caramel mixture and let set.
  10. Chocolate Drizzle:
  11. In a heatproof bowl set over a pan of barely simmering water, melt coconut oil and chocolate together until smooth. Drizzle over cooled donuts.

Recipe Courtesy of

keto cinnamon bun muffins

Keto Cinnamon Bun Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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No need to miss out on those cinnamon bun flavors, even if you're following a keto diet plan.


  • 1 1/2 cups almond flour
  • 1/3 cup flax seed meal
  • 2 tablespoons toasted finely shredded coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup coconut oil, melted
  • 1/2 cup confectioners erytrhitol sweetener (Swerve)
  • 5 large eggs at room temperature
  • 1/2 cup half-and-half, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup walnuts, coarsely chopped
  • 1 tablespoon granulated erythritol sweetener
  • Cream Cheese Icing:
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons confectioners’ erythritol sweetener


  1. For the muffins: Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners.
  2. Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1-1/2 teaspoons of the cinnamon in a medium bowl.
  3. Whisk together the coconut oil and confectioners’ erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
  4. Using a measuring cup or cookie scoop, divide the batter among the paper liners (they should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
  5. Bake until a toothpick comes out clean when inserted in the middle of a muffin. 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
  6. For the cream cheese icing: Whisk together the cream cheese, cream and confectioners’ erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Recipe Courtesy of Food Network