Gluten free & keto chocolate cupcakes

Gluten Free & Keto Chocolate Cupcakes

  • Servings: 6
  • Difficulty: easy
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Think an intensely chocolatey and moist cupcake, topped off with a ridiculous chocolate buttercream frosting.


    For the chocolate cupcakes
  • 1/2 cup almond flour
  • 3 tablespoons golden flaxseed meal or psyllium husk, finely ground
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 cup unsalted grass-fed butter
  • 2 tablespoons heavy cream
  • 1/3 cup cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/3 – 1/2 cup xylitol or erythritol
  • 2 eggs
  • For the chocolate buttercream frosting
  • 5 tablespoons unsalted grass-fed butter at room temperature
  • 5 tablespoons cream cheese at room temperature
  • 2-4 tablespoons powdered swerve
  • 1-3 tablespoons cocoa powder to taste (I used 1 tablespoon)
  • 1/4 teaspoon espresso powder
  • pinch of kosher salt as needed


    For the Chocolate cupcakes
  1. Preheat oven to 350F. Line a muffin pan, set aside.
  2. Add almond flour. flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
  3. Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts.) Remove from heat and allow the mixture to cool slightly.
  4. Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener disolving into the mixture (if using erythritol, granules will remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan.
  5. Bake for 14-17 minutes, or until a toothpick inserted comes out clean. Always keep in mind, however, that your cupcakes will continue to cook while cooling.
  6. Allow to cool for at least 15 minutes in the muffin pan. They’ll be particularly fragile right out of the oven, so you need to let them set. Keep stored in an airtight container for 3-4 days.
  7. For the chocolate buttercream frosting.
  8. Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your mixer using paddle attachment until light and fluffy, about 10 minutes. You’ll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.
  9. Transfer frosting to a piping bag with a tip and decorate each cupcake.
  10. 3 The cupcakes keep well, stored in an airtight container in the fridge, for about 3 days. And they also freeze beautifully just thaw it out in the fridge overnight.
Recipe Courtesy of

Gluten free, paleo and keto flourless chocolate cake

Gluten Free, Paleo and Keto Flourless Chocolate Cake

  • Servings: 10 slices
  • Difficulty: easy
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Just 5 ingredients, ridiculously easy, extra fudgy and intensely chocolatey!


  • 6 ounces sugar free chocolate chips or 70-90% dark chocolate
  • 8 tablespoons unsalted grass-fed butter
  • 1/2 cup cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 eggs whites and yolks divided, at room temperature
  • 2 tablespoons water (add only if using sugar-free erythritol based chocolate)
  • 1/2 -2/3 cup swerve or coconut sugar if paleo


  1. Position a rack in the lower third of your oven and preheat to 350F. Grease and line with parchment paper an 8″ cake pan. Set aside.
  2. Melt chocolate and butter over a water bath, stirring frequently until smooth. Stir in cocoa powder, espresso powder and salt. if you’re using sugar-free chocolate with erytritol (such as Lily’s) the mixture will turn very thick – worry not! Remove from heat, stir in vanilla extract and allow the mixture to cool slightly while you prepare the rest.
  3. Add egg whites to a medium bowl and whisk util soft peaks forms. Be sure not to over do it, as stiff whites will be tougher to fold in. Set aside.
  4. Add egg yolks and sweetener to a large bowl and beat with an electric mixer until light and fluffy (about 3-5 minutes). Add in the prepared chocolate mixture in thirds, mixing fully before incorporating the next part. If using sugar-free chocolate add in a couple tablespoons water to loosen up the batter.
  5. Fold the egg whites gently in four parts, be very gentle as the batter will loosen up as you go.
  6. Pour into prepared pan and bake for 23-26 minutes for fudgiest results and 27-30 minutes for cakey edges. Or until the center is just set and a toothpick inserted in comes out moist (not drenched). This really does vary from oven to oven, so give it a check from minute 15 and remember that you’re cake will continue to cook as it cools.
  7. Allow to cool completely, and to get extra clean edges place in the freezer for 10 minutes prior to cutting. Dust with cocoa powder right before serving and store in an airtight container at room temperature for 3-5 days.
Recipe Courtesy of

low carb & keto apple crumble

Low Carb & Keto Apple Crumble

  • Servings: 2
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Crisp, sweet, and you'll never know it's not apples


    For the almond crumble
  • 1/3 cup almond flour
  • 1 tablespoon coconut flour
  • 2-4 tablespoons golden swerve to taste
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons grass-fed butter cold and diced
  • 2 tablespoons pecans roughly chopped
  • For the filling
  • 10 ounces chayote squash (or you can use zuchinni) peeled, cored and diced
  • 1-2 tablespoons golden swerve to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1-2 tablespoons lemon juice to taste
  • 1/2-1 teaspoon apple extract to taste
  • 2 tablespoons grass-fed butter


  1. Preheat oven to 350F. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste wise so don’t skip it.
  2. Whisk thoroughly together in a small bowl the toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Incorporate pecans and set aside.
  3. Mix together, in a rimmed baking tray or dish, squash, sweetener, cinnamon, nutmeg, allspice and lemon juice (starting with 1 tablespoon, tasting and adding more as needed). Add in apple extract, starting with just 1/2 teaspoon, adding more to taste. You can alternatively cook the filling a bit on the stove-top to nail the flavors.
  4. Top with crumble mixture and bake for 25 to 27 minutes, covering the crumble with foil after 10 minutes to avoid excessive browning.
  5. Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days.

Serve for Breakfast or with your favorite Keto Ice Cream as Dessert

(no bake!) Keto chocolate cheesecake

(No Bake!) Keto Chocolate Cheesecake

  • Servings: 2
  • Difficulty: easy
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    For the Keto ‘oreo’ crust
  • 3 tablespoons amond flour
  • 2 teaspoons cocoa powder
  • 2 teaspoons powdered swerve
  • 1/8 teaspoon instant coffee (optional)
  • kosher salt
  • 2 teaspoons melted grass-fed butter
  • For the Keto Chocolate Cheesecake
  • 2-1/2 tablespoons sour cream plus more for serving (optional on the serving side)
  • 5 tablespoons cream cheese at room temperature
  • 2 tablespoons grass-fed butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons powdered swerve (I used 2)
  • 2-4 tablespoon cocoa powder to taste (I used 2)
  • 1/4 teaspoon instant coffee (optional)


    For the keto ‘oreo’ crust
  1. Lightly toast almond flour ina dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). this is very important taste-wise, so don’t skip!
  2. Transfer toasted almond flour to a small bowl and mix in cocoa, sweetener, coffee and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake.
  3. For the keto chocolate cheesecake
  4. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
  5. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee. Beat until just combined.
  6. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterwards.
Recipe Courtesy of

incredible keto banana bread

Incredible Keto Banana Bread

  • Servings: 12
  • Difficulty: Easy
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  • 1/2 cup grass-fed unsalted butter
  • 1-1/3 cup almond flour
  • 6 tablespoons golden flaxseed meal finely ground
  • 2 tablespoons psyllium husk finely ground
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon xanthum gum
  • 1/2 teaspoon kosher salt
  • 4 eggs
  • 3/4 cup golden erytrhitol allulose, xylitol or coconut sugar
  • 1 teaspoon blackstrap molasses
  • 3 teaspoons banana extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 6 tablespoons full fat Greek style yogurt or sour cream
  • 2/3-1 cup roughly chopped pecans or walnuts (optional)


  1. Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a ton of flavor so it comes highly suggested.
  2. Preheat oven to 350F. Line (or grease and flour with coconut flour) a 8.5 x 4.5″ loaf pan.
  3. Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
  4. Add eggs, sweetener and molasses to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
  5. Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2-3 minutes until fully incorporated and elastic. The batter will thicken as you mix (think cookie dough). Fold in the nuts which are totally optional.
  6. Distribute the batter evenly into pan, smoothing out the top with a wet spatula. Bake for 55 to 65 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 20, and cover with aluminum foil as soon as it begins to turn golden. Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
  7. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your banana bread will continue to cook while it cools, so don’t slice it before.
Recipe Courtesy of Gnom-gnom

Low Carb tagalong bars

Low Carb Tagalong Bars

  • Servings: 16 bars
  • Difficulty: easy
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A delicious sugar-free treat that tastes just like the famous Girl Scout cookie!


  • 1-1/4 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 teaspoon Salt
  • 1/4 cup butter, chilled and cut into small pieces
  • Peanut Butter Caramel Filling
  • 2/3 cup creamy peanut butter
  • 1/4 cup butter
  • 1/2 cup powdered Swerve Sweetener
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract (can use caramel extract if you have it)
  • Chocolate Topping
  • 3 ounces sugar free dark chocolate (such as Lily’s) chopped or use the chips
  • 2 tablespoons butter


  1. Preheat the oven to 350F. combine almond flour, butter , sweetener and salt in a food processor. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
  2. Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
  3. Peanut Butter Filling:
  4. In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minutes. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.
  5. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
  6. Chocolate Topping:
  7. In a microwave safe bowl, combine the chopped chocolate and the butter. (you can use the same bowl as with mixing the peanut butter)
  8. Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
  9. Spread over the chilled filling. Let set at room temperature for about 1 hour.

Recipe Courtesy of AllDayIdreamaboutfood