Super Tender and Moist Keto Pumpkin Cupcakes

Super Tender and Moist Keto Pumpkin Cupcakes

  • Servings: 12
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These are my new favorite and easy desert


    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


    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 posted.

Gluten Free & Keto Cheesecake Brownies

Gluten Free & Keto Cheesecake Brownies

  • Servings: 16 brownies
  • Difficulty: easy
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Incredibly fudgy low carb brownie paried with tangy swirls of creamy cheesecake.



  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

Chocolate Covered Peanut Butter Popsicles

Chocolate Covered Peanut Butter Popsicles

  • Servings: 12 popsicles
  • Difficulty: easy
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Decadent Chocolate and Peanut Butter - ultimate warm-weather indulgence.


  • 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


  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

Suuuuper Fudgy Keto Brownies

Suuuper Fudgy Keto Brownies

  • Servings: 16 brownies
  • Difficulty: easy
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Extra Fudgy and Super Easy


  • 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


  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

Keto Peach Cobbler Cake

Keto Peach Cobbler Cake

  • Servings: 12 slices
  • Difficulty: Easy
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Peach Cobbler on a keto diet!!!!!


  • 2 cups Fresh or Frozen Peaches peeled and diced
  • 1 1/4 cup Erythritol or Sweetener of Choice divided
  • 1/2 teaspoon Cinnamon divided
  • 1/4 teaspoon Xanthan Gum
  • 2 1/4 cup Almond flour divided
  • 11 tablespoons Butter Melted, divided
  • 1/4 cup Coconut Flour
  • 2 teaspoon Baking Powder
  • 4 eggs
  • 1 teaspoon Vanilla Extract


  1. Preheat the oven to 350 deg F and grease a 9×13″ baking dish with non-stick spray.
  2. In a medium bowl, combine the peaches, 1/4 cup of erythritol, cinnamon, and xanthan gum. Stir to combine and set aside.
  3. Next, in a small bowl combine 3/4 cup of almond flour, 1/4 cup of erythritol, 1/2 tsp of cinnamon and 3 tbsp of the melted butter. The mixture should resemble coarse meal. Set aside.
  4. In a large mixing bowl combine 1 1/2 cups almond flour, coconut flour, baking powder, 3/4 cup erythritol, eggs, 8 tbsp melted butter, and vanilla extract. Mix well with an electric mixer.
  5. Once the batter is smooth and uniform, spread into an even layer in the bottom of the prepared baking dish.
  6. Next spread the peaches on top of the cake batter. Then, sprinkle the cinnamon topping on top of the peaches.
  7. Cover the dish with aluminum foil then place in the oven and bake for 40 minutes. Remove the foil and bake an additional 10 minutes or until the op is golden brown and the center of the cake is no longer jiggly.

Recipe courtesy of

Chocolate Keto Mug Cake

Chocolate Keto Mug Cake

  • Servings: 1
  • Difficulty: easy
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Decadent Chocolate Treat


  • 2 tablespoons unsalted grass-fed butter, coconut oil or ghee
  • 1 1/2 tablespoons cocoa powder
  • 2-3 tablespoons erythritol or swerve (I use 2 tablespoons)
  • 1 egg
  • 2 tablespoons almond flour
  • 1 tablespoon golden flaxseed meal or psyllium husk, finely ground
  • 2 teaspoons coconut flour
  • 1/2 teaspoon baking powder
  • pinch of sea salt


  1. Melt butter in a medium (microwave safe) bowl. Whisk in the cocoa and sweetener to taste, and mix until well combined. If using erythritol your batter will likely be very thick.
  2. Whisk in the egg and mix until smooth or until thoroughly combined ( be aware that granular erythritol doesn’t readily dissolve). Mix in the rest of the ingredients and spoon the (very thick) batter into a mug.
  3. Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter). Cook on high for 70-90 seconds (time varies based on your microwave). Allow to cool for a couple of minutes and enjoy!
  4. Serve with Keto vanilla ice cream, whipped cream and/or Lily’s Sweets dark chocolate.
Recipe Courtesy of