chocolate pecan pie muffins

Chocolate Pecan Pie Muffins

  • Servings: 12 muffins
  • Difficulty: Easy
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Dense, sweet low carb muffins packed with chopped pecans and chocolate. They really do taste like pecan pie!!!


Ingredients

  • 3/4 cup Swerve Sweetener
  • 1 cup almond flour
  • 1 cup pecans coarsely chopped
  • pinch salt
  • 1/2 cup butter softened
  • 2 large eggs room temperature
  • 1 tablespoon molasses optional
  • 2.5 oz 90% cacao chocolate chopped or Lily’s dark chocolate chips

Directions

  1. Preheat oven to 325F and line 12 muffin cups with paper liners.
  2. In a medium bowl, whisk together granulated Swerve, almond flour, chopped pecans and salt.
  3. In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
  4. Divide batter among prepared muffin cups. Bake 26 to 28 minutes, or until set.
  5. Let cool in pan.

Recipe Courtesy of alldayidreamaboutfood

apple pie cheesecake bars

Apple Pie Cheesecake Bars

  • Servings: 16
  • Difficulty: Easy
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Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. With 4 net grams of carbs per bar, you'll never know they are sugar free.


Ingredients

    Apple Filling
  • 1 1/2 cups chopped, peeled apple (about 1 1/2 medium apples)
  • 3 tablespoon Swerve granular
  • 2 tablespoon water
  • 1/2 teaspoon cinnamon
  • Crust
  • 1 1/4 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 2/3 cup powdered Swerve Sweetener
  • 2 large eggs, room temperature
  • 1 teaspoon apple extract
  • 1/2 teaspoon vanilla extract
  • Crumb Topping
  • 1/2 cup almond flour
  • 1/4 cup Swerve Brown
  • 2 tablespoons coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted

Directions

    Apple Filling
  1. In a small saucepan over medium heat, combine the apple, sweetener, water and cinnamon and bring to a boil. Turn heat down to simmer and cook for about 5 minutes, until the apples are tender.
  2. Remove from heat and let cool completely while preparing the cheesecake bars.
  3. Crust
  4. Preheat the oven to 325F.
  5. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  6. Press firmly and evenly into the bottom of a 9″ square metal non-stick baking pan (if your pan is not very good nonstick, you may want to grease it.) Bake 10 minutes.
  7. Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
  8. Cheesecake Filling
  9. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
  10. Beat the eggs in one at a time, scraping down the beaters and the sides of the bowl as necessary. Beat in the extracts until the mixture is smooth.
  11. Pour the cheesecake filling over the cooled crust, then top with the apples, spreading them out for even coverage. Drizzle any liquid from the apples overtop as well.
  12. Crumb Topping
  13. In another medium bowl, whisk together the almond flour, sweetener, coconut flour, cinnamon and salt. Stir in the the melted butter until the mixture resembles coarse crumbs.
  14. Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
  15. Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.

Recipe Courtesy of alldayidreamaboutfood.com

sex in a pan dessert (sugar-free, low carb, gluten-free)

Sex In A Pan Dessert - Sugar-free, Low Carb and Gluten-free

  • Servings: 16
  • Difficulty: medium
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If you're looking for delicious keto desserts that everyone else will love too, this is for you.


Ingredients

    Pecan Crust
  • 1 1/2 cup Blanched almond flour
  • 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  • 2 tablespoons Powdered erythritol
  • 1/3 cup Butter (measured solid, then melted)
  • Cream Cheese Layer
  • 1/4 cup heavy cream
  • 1/4 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • Chocolate Layer
  • 1/3 cup Cocoa Powder
  • 1 1/2 cup heavy cream
  • 1/3 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
  • Whipped Cream Layer
  • 1 1/2 cup heavy cream
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 1 ounce sugar-free dark chocolate (shaved using a peeler, grater, or shaver)

Directions

    Crust
  1. Preheat the oven to 350F. Line a 9×9″ baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
  4. Cream Cheese Layer
  5. While the crust is baking, make the cream cheese layer. use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  6. Once the crust has cooled, spread the cream cheese mixture evenly over it.
  7. Chocolate Layer
  8. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  9. Spread the chocolate whipped cream over the cream cheese layer.
  10. Whipped Cream Layer
  11. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  12. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  13. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Recipe Courtesy of wholesomeyum.com

Keto lemon blueberry zucchini cake

Keto Lemon Blueberry Zucchini Cake

  • Servings: 16
  • Difficulty: easy
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This summer's bounty brings so many delicious flavors together in one sugar-free dessert!


Ingredients

    Cake:
  • 1 medium zucchini shredded (about 200g)
  • 1/4 teaspoon salt
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs room temperature
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract (try lemon extract for more lemon flavor)
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup blueberries fresh or frozen
  • Lemon Frosting:
  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 cup powdered Swerve Sweetener
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoon heavy whipping cream
  • Garnish:
  • 1/4 cup fresh blueberries

Directions

    Cake:
  1. Place the zucchini in a sieve and sprinkle with the salt. Toss to combine. Let drain 1 hour and then squeeze out the zucchini to release as much moisture as possible.
  2. Preheat the oven to 325F and grease 2 – 9″ round cake pans very well. If your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.
  3. In a medium bowl, combine the almond flour, coconut flour, whey protein, baking powder and salt.
  4. In a large bowl, beat the butter with sweetener until well combined. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Then beat in the zucchini, lemon zest, and vanilla extract.
  5. Beat in the almond flour mixture until well combined, then beat in the lemon juice. If your batter is quite thick, add a little water, 1 tablespoon at a time, until a spreadable consistency is achieved.
  6. Gently fold in the blueberries. Divide the batter between prepared pans and spread evenly tot he edges. Bake 30 to 40 minutes, until golden brown around the edges and the top is set to the touch.
  7. Remove and let cool completely in the pans, then run a sharp knife around the edges to loosen.
  8. Frosting:
  9. In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the lemon zest.
  10. Beat in the lemon juice and cream.
  11. To Assemble:
  12. Place one cake layer on a swerving platter and spread the top with half of the frosting. Add the second cake layer and spread with the remaining frosting. Top with fresh blueberries.

Recipe Courtesy of AlldayIdreamaboutfood

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.


Ingredients

    Muffins:
  • 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

Directions

  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

keto fudge crumb bars

Keto Fudge Crumb Bars

  • Servings: 16 bars
  • Difficulty: easy
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Low carb and grain-free, these chocolate fudge crumb bars are the healthy answer to Starbucks' oatmeal fudge bars.


Ingredients

    Crust:
  • 2 cups almond flour
  • 1/2 cup Swerve sweetener
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • Filling:
  • 3/4 cup whipping cream
  • 1/3 cup powdered Swerve sweetener
  • 3 ounces unsweetened chocolate finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum

Directions

  1. Preheat oven to 325F and grease an 8×8″ metal baking pan
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.
  3. Press 2/3 of the mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).
  4. In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.
  5. Whisk filling until smooth, then add the vanilla. Sprinkle with xanthan gum and whisk to combine. Pour the filling over the crust and spread to the edges.
  6. Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until topping is golden brown. Remove and let cool completely.

Recipe Courtesy of alldayIdreamaboutfood.com