Low Carb Pumpkin Pecan Cobbler

Low Carb Pumpkin Pecan Cobbler

Gooey low carb pumpkin pudding cake with a crusty caramelized pecan topping


Ingredients

  • 1-1/2 cup almond flour
  • 1/3 cup Swerve, granular
  • 1/4 cup unflavored protein powder – I use vanilla protein powder and it works just as well
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • Topping
  • 1/2 cup Swerve, Granular
  • 1 teaspoon molasses – I used Grandma’s molasses
  • 1/4 cup chopped pecans
  • 1 cup very hot (almost boiling) water

Directions

  1. Preheat the oven to 350deg F
  2. In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in the pumpkin puree, melted butter, almond milk and extract.
  3. Spread the batter in a ceramic or glass 8×8 baking dish. Place the baking dish on a rimmed baking sheet.
  4. In a medium bowl, combine the Swerve and molasses. Mix well until the Swerve takes on a brown sugar appearance. Stir in the pecans.
  5. Sprinkle this mixture evenly over top of the batter. Then pour the hot water evenly over everything (do not stir, simply pour it over). Bake 35 to 45 minutes, until the cobbler is golden brown and set in the center.

Recipe Courtesy of Swerve.

Keto Gingerbread Pound Cake

Keto Gingerbread Pound Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Mouthwatering taste of Fall


Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 3/4 cup Swerve brown sweetener
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • 1-1/2 tablespoon ground ginger
  • 1 tablespoon baking powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • powdered Swerve
  • or Sugar Free Caramel Sauce

Directions

  1. Preheat the oven to 325F and grease a 10 to 12 cup capacity bundt pan very well. (I used an angel food cake pan since I couldn’t find my bundt pan. LOL)
  2. In a large bowl, beat together the cream cheese and butter until well combined. Beat in a the brown “sugar” sweetener until lightened and fluffier, about 3 minutes
  3. Add the eggs one at a tme, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
  4. Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
  5. Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely. Sprinkle with powdered sweetener and/or drizzle with homemade sugar-free caramel sauce.

Recipe Courtesy of All Day I Dream About Food

Super Tender and Moist Keto Pumpkin Cupcakes

Super Tender and Moist Keto Pumpkin Cupcakes

  • Servings: 12
  • Print

These are my new favorite and easy desert


Ingredients

    Pumpkin Cupcakes:
  • 2/3 cup almond flour
  • 3 Tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 2 eggs lightly beaten
  • 2-3 tablespoons Swerve
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons coconut oil melted
  • 1/2 cup canned pumpkin puree
  • 1/4 cup almond milk
  • 2 tablespoons chopped pecans
  • Frosting:
  • 5 ounces grass-fed butter at room temperature
  • 5 ounces cream cheese at room temperature
  • pinch sea salt
  • 1/4-1/2 cup powdered Swerve
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons cocoa powder *for chocolate version

Directions

    Pumpkin Cupcakes
  1. Preheat oven to 350 degrees F.
  2. Put cupcake papers in muffin tins. Set aside.
  3. Whisk together in a medium bowl almond four, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  4. Add eggs and Swerve to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes. Add in vanilla extract, vinegar, coconut oil and pumpkin puree and beat until just incorporated. Gradually add in the dry flour mixture, alternating with almond milk. Once fully incorporated, fold in pecans.
  5. Distribute batter evenly into pan. I don’t overfill them so I get 12 cupcakes. Bake for 18 to 20 minutes (covering with aluminum foil at 15) until deep golden and a toothpick inserted comes out clean.
  6. Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before frosting.
  7. Make your cream cheese buttercream frosting while your cupcakes are cooling.
  8. Cream Cheese Buttercream Frosting
  9. Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes.
  10. Add the salt and Swerve, one tablespoon at a time, and continue to beat until pale and fluffy (8-10 minutes). Feel free to scrape the bowl as needed and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
  11. If making a chocolate version, sift the cocoa in one tablespoon at a time and beat until fully incorporated.
  12. One batch of frosting is enough for roughly 12 cupcakes.
Modified a little from the version that gnom-gnom.com posted.

Gluten Free & Keto Cheesecake Brownies

Gluten Free & Keto Cheesecake Brownies

  • Servings: 16 brownies
  • Difficulty: easy
  • Print

Incredibly fudgy low carb brownie paried with tangy swirls of creamy cheesecake.


Ingredients

Directions

  1. Position a rack in the lower third of your oven and preheat to 350F. Line with parchment paper the bottom and sides of a 8×8 baking pan. Set aside.
  2. make the cheesecake later first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg and vanilla extract until fully combined. Set aside.
  3. Whip up a batch of our (suuuuuuuper fudgy) keto brownies.
  4. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops, and swirl the two batters together using a knife.
  5. Bake for 15-25 minutes or until the center is just set and still ljiggly. This really does vary a lot from oven to oven so give them a check from minute 15 on the first time around.
  6. Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
  7. Store in the fridge for up to 3 days or freeze for up to 3 months.
Recipe Courtesy of gnom-gnom.com

Chocolate Covered Peanut Butter Popsicles

Chocolate Covered Peanut Butter Popsicles

  • Servings: 12 popsicles
  • Difficulty: easy
  • Print

Decadent Chocolate and Peanut Butter - ultimate warm-weather indulgence.


Ingredients

  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1/2 cup powdered Swerve Sweetener
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 4 ounces sugar-free dark chocolate chopped
  • 1/2 ounce cocoa butter chopped

Directions

  1. In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, and heavy cream until well combined and smooth.
  2. Spoon into 12 to 15 popsicle molds (depending on size) and tap molds firmly on counter to release as many air bubbles as you can. Place popsicle sticks in the center of each (wooden sticks are preferable as they stay in the popsicles better).
  3. Freeze 4 hours until firm. Remove from molds by running under hot water or placing in a bowl of hot water for 30 seconds, then gently twisting the sticks until they release. Keep in freezer until ready to dip in chocolate.
  4. Line a baking sheet with parchment or waxed paper and place in freezer. Set a metal or ceramic bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water). Add chopped chocolate and cocoa butter and stir until melted. Remove from heat.
  5. Dip a popsicle into chocolate about half way, then let excess drip off back into bowl (you can hold upright and twist to get some interesting chocolate drips down the sides of the popsicle).
  6. When chocolate is firm, place finished popsicle on cookie sheet in freezer and repeat with remaining popsicles.

Recipe Courtesy of alldayidreamaboutfood.com

Suuuuper Fudgy Keto Brownies

Suuuper Fudgy Keto Brownies

  • Servings: 16 brownies
  • Difficulty: easy
  • Print

Extra Fudgy and Super Easy


Ingredients

  • 9 tablespoons unsalted grass-fed butter
  • 2/3-1 cup xylitol powdered erythritol or swerve
  • 11 tablespoons cocoa powder – don’t over pack the tablespoon
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature
  • 3/4 cup almond flour

Directions

  1. Position a rack in the lower third of your oven and preheat to 350 deg F. Line with parchment paper the bottom and sides of an 8×8 baking pan. Set aside.
  2. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. melt over a water bath whisking constantly (or use microwave, in small increments). You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erytritol, unlike xylitol, won’t dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
  3. Add one egg at a time, whisking well after each one until completely incorporated. the texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
  4. Add the almond flour, whisking vigorously until fully blended (about a minute).
  5. Bake for 15-25 minutes or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary a lot from oven to oven. so give them a check from minute 15 the first time around and remember that your brownies will continue to cook while they cool.
  6. Sprinkle with flakey sea salt or himalayan pink salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
Stevia doesn’t work at all in these brownies. Use Swerve powdered as a substitute. Recipe courtesy of gnom-gnom.com