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

easy keto peanut butter mousse

Easy Keto Peanut Butter Mousse

  • Servings: 4
  • Difficulty: easy
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You're going to love this creamy, easy keto peanut butter mousse!


Ingredients

  • 3/4 cup heavy cream
  • 1/4 cup peanut butter (no sugar added)
  • 1/4 cup powdered Swerve
  • 1/2 cup Mascarpone cheese (room temperature)
  • Sugar free chocolate sauce (optional)

Directions

  1. In a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes. Remove 1/4 of the whipped cream and set aside to use later!
  2. In a small bowl, stir together peanut butter and mascarpone cheese, until creamy. Stir in powdered Swerve, until well blended.
  3. Add the peanut butter mixture to the whipped cream, and gently fold, being careful not to break down the whipped cream too much.
  4. Scoop the peanut butter mousse into serving dishes and top with chocolate sauce (optional) and a dollop of the reserved whipped cream.

Recipe Courtesy of WholesomeYum.com

Strawberry gluten free and keto pop tarts

Strawberry Gluten Free & Keto Pop Tarts

  • Servings: 8 small pop tarts
  • Difficulty: easy
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Sooooo Good!


Ingredients

    For the strawberry filling
  • 1-1/2 cup strawberries fresh or frozen
  • 1/2 cup raspberries or more strawberries
  • 1-4 teaspoons erythritol xylitol or swerve to taste
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablesppons chia seeds or more as needed
  • For the pie crust
  • 1 batch best pie crust ever – see link below recipe with 1 teaspoon orange zest
  • 1 egg lightly beaten for egg wash
  • For the cheesecake glaze
  • 1/4 cup cream cheese softened
  • 2 tablespoons unsalted grass-fed butter
  • 2-4 tablespoons powdered erythritol xylitol or swerve to taste
  • 3/4 teaspoon vanilla extract
  • pinch kosher salt
  • heavy cream or almond milk as needed

Directions

    For the srawberry chia jam
  1. Cook your strawberries and raspberries in a saucepan over medium heat until they begin to break down, about 5 minutes.
  2. Stir in the lemon juice and sweetener of choice (to taste). Mash it down or leave it chunky. Cook for 5 more minutes, remove from heat and stir in the chia seeds. Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.
  3. Allow to cool to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
  4. For the pie crust
  5. See link below
  6. Make a batch of our super flakey pie crist and chill while the strawberry jam is setting. I also highly suggest you add a teaspoon of orange zest to the crust.
  7. To assemble the pop tarts
  8. Preheat oven to 400F. Line a baking tray with a mat or parchment paper.
  9. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into desired size (I suggest making 8 pop tarts, as they’re very filling.)
  10. Brush edges with egg wash and spoon a couple tablespoons of the chilled chia jam. Press edges together and press down with a fork. If there are any cracks, simply pinch the dough together. As with regular pie crust, try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.
  11. Place pop tarts in prepared tray, cut a few slits on the top with a sharp knife, freeze for 15 minutes, brush with egg wash and bake for 20-30 minutes, until golden all over. Baking time can vary a lot from oven to oven so be sure to check in on them at minute 10. Allow to cool for 10 minutes before serving.
  12. Make the glaze while the pop tarts are cooking by creaming together with your mixer the cream cheese, butter and powdered sweetener until light and fluffy. Add in the vanilla extract, salt, and adjust texture to taste with a teaspoon of milk at a time. keep in mind that unless you add a lot of sweetener, your glaze won’t set completely.
  13. Store them unglazed in an airtight container, at room temperature for 2-3 days. Alternatively you can freeze them unbaked or baked for about a month.
Recipe Courtesy of gnom-gnom.com

Recipe for the best pie crust