keto peanut butter protein balls

Keto Peanut Butter Protein Balls

  • Servings: 24
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These no bake keto peanut butter protein balls with protein powder are quick and easy to make and oh so delicious.


  • 1 cup Peanut Butter (thick and creamy, salted)
  • 1/2 cup Vanilla Protein powder (I use Atkins brand)
  • 1/2 cup Powdered Swerve (to taste)
  • 2 teaspoons Vanilla extract
  • 1/2 cup Peanuts (optional)


  1. Combine the peanut butter, protein powder, sweetener and vanilla in a powerful blender or food processor. Pulse until uniform, scraping down the sides as necessary. The mixture should be very dense, but able to be pressed together. If it’s too thin, you can add more protein powder and or sweetener to taste.
  2. Optional: Stir in the chopped peanuts, if you like a little crunch. you can pulse once or twice if it helps mix them in, but don’t full process or they will release their oils and change the consistency of the peanut butter protein balls at the end.
  3. Optional: Freeze the dough for about 20 minutes to make the mixture firmer and less sticky.
  4. Use a small cookie scoop or a spoon to grab balls of dough. Roll into balls, preferably using cold hands (wash them with cold water first). Keep refrigerated until ready to eat.

keto lemon bars

Keto Lemon Bars

  • Servings: 12-16 bars
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If you like lemon you will love these Keto Lemon Bars. They are so good!


    For the shortbread crust
  • 2 cups almond flour
  • 1/2 cup butter melted
  • 1/2 cup Powdered Swerve
  • For the lemon filling
  • 1/4 cup butter (melted and cooled)
  • 1/2 cup lemon juice
  • 1/2 cup Powdered Swerve
  • 5 large eggs
  • 1 large egg yolk
  • 1 1/2 tablespoon coconut flour


  1. Preheat oven to 350F. Line an 8×8 pan with parchment paper and set aside.
  2. In a medium bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
  3. Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
  4. In a separate mixing bowl, mix your butter, lemon juice and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
  5. Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
  6. Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
  7. Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more. Once ready to serve, sprinkle with extra powdered sugar.
  8. These need to be stored in the refrigerator or will freeze for up to six months.

keto black forest cake

Keto Black Forest Cake

  • Servings: 20 servings
  • Difficulty: Easy
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This dreamy keto black forest cake recipe is made sheet cake style, for a delicious and easy low carb dessert.


    Cherry Filling
  • 3/4 cup pitted fresh cherries, chopped
  • 1/2 cup fresh raspberries
  • 1/4 cup water
  • 1/3 cup powdered Swerve Sweetener
  • 3/4 teaspoon cherry extract
  • Cake
  • 2 cups almond flour
  • 2/3 cup granulated Swerve Sweetener
  • 1/2 cup cocoa powder
  • 1/3 cup coconut flour
  • 1/3 cup unflavored whey protein powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 cup water
  • Whipped Cream Frosting
  • 2 cups heavy whipping cream
  • 1/2 cup powdered Swerve Sweetener
  • 1 1/2 teaspoon cherry extract
  • 1/2 teaspoon vanilla extract
  • Garnish Ideas
  • Fresh cherries (whole or halved)
  • Sugar-free chocolate sprinkles
  • Shaved dark chocolate


    Cherry Filling
  1. Ina medium saucepan over medium heat, combine the cherries, raspberries, and water. Bring to a boil, then reduce the heat to a simmer and cook until the berries can be easily mashed with a fork, about 4 minutes.
  2. Remove from heat and stir in the powdered sweetener and the cherry extract. Set aside.
  3. Cake
  4. Preheat the oven to 325F and grease a 15 by 10 inch jelly roll pan. Line the bottom of the pan with parchment and grease the parchment.
  5. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
  6. Stir in 1/2 cup water until well combined. If the batter is overly thick, stir in more water 1 tablespoon at a time. The batter should be spreadable but not quite pourable.
  7. Spread the batter evenly in the prepared pan, and smooth the top with an offset spatula. Bake 15 to 20 minutes, until the top is firm to the touch. Remove and let cool completely in the pan.
  8. Once cool, spread the cherry filling evenly over the top of the cake, spreading out the cherry bits as evenly as possible.
  9. Whipped Cream Frosting
  10. In a large bowl, combine the cream, sweetener, cherry extract and vanilla extract. Beat until the cream holds stiff peaks.
  11. Spread about 3/4 of the whipped cream over the cake, as evenly as possible. Use the remaining cream to pipe rosettes decoratively on the top of the

Recipe Courtesy of

keto pumpkin spice earthquake cake

Keto Pumpkin Spice Earthquake Cake

  • Servings: 20
  • Difficulty: Easy
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If you're the type of person who can't decide between cookies, cheesecake, and layer cake, earthquake cake will rock your world.


  • 2 1/3 cups almond flour
  • 2/3 cup Swerve Granular or other granulated sweetener
  • 1/4 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2/3 cup pumpkin puree
  • 3/4 cup unsalted butter, melted and divided
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 3/4 cup Swerve Confectioners or other powdered sweetener
  • 1/2 cup chopped pecans
  • 1/2 cup sugar-free chocolate chips


  1. Preheat the oven to 325F and grease a 9 x 13 glass or ceramic baking pan.
  2. In a large bowl, whisk together the almond flour, granular sweetener, protein powder, baking powder, pumpkin pie spice and salt. Stir in the eggs, pumpkin puree, 1/2 cup of the melted butter, and the vanilla until well combined.
  3. If the batter is very thick, add water 1 tablespoon at a time until batter is spreadable, but not pourable. Spread the batter evenly in the prepared pan.
  4. In another bowl, use an electric mixer to beat cream cheese with the remaining 1/4 cup of melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans. use a knife to swirl everything together. Sprinkle the top with chocolate chips.
  5. Bake 40 to 45 minutes, or until the cake is mostly set but the center is still slightly soft and jiggly when the pan is gently shaken. Remove and let cool completely in the pan before serving, and store any leftovers in the fridge.

Recipe Courtesy of

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!!!


  • 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


  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.


    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


    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