keto twix bars

Keto Twix Bars

  • Servings: 16 servings
  • Difficulty: easy
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Tender shortbread crust topped with sugar free caramel and milk chocolate.


Ingredients

    Crust
  • 1-1/2 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/8 teaspoon salt
  • 4-1/2 tablespoons butter melted
  • Caramel Filing
  • 1/2 cup Swerve Brown sugar
  • 5 tablespoons butter
  • 1/4 cup xylitol
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla cream
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • Topping
  • 4 ounce sugar free milk chocolate chopped

Directions

    Crust
  1. Preheat oven to 325F and line a 9×9″ pan with parchment paper, allowing some overhand for easy removal.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  3. Press mixture firmly into the bottom of the prepared baking pan and bake for 15 to 18 minutes, until golden brown. Remove and let cool completely.
  4. Caramel Filling
  5. In a medium saucepan over medium heat, combine the Swerve, butter, and xylitol. Bring to a boil and cook 3 to 5 minutes, until bubbling and the sweeteners have dissolved.
  6. Remove from heat and add the cream and vanilla. The mixture will bubble vigorously. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Whisk in the salt.
  7. Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly.
  8. Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges.
  9. Place the pan in the freezer 1 to 2 hours to set the caramel.
  10. Topping
  11. Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add the milk chocolate and stir until melted.
  12. Pour the chocolate over the caramel and spread to edges with a knife or offset spatula.
  13. Refrigerate 30 minutes to set the chocolate before cutting into bars. You can cut long thin “Twix” bars or squares, your choice!

Recipe Courtesy of AlldayIdreamaboutfood.com

Peanut butter mug cake

Peanut Butter Mug Cake

  • Servings: 1
  • Difficulty: easy
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Yummy, peanut butter mug cake just for you!


Ingredients

  • 2 tablespoons peanut butter, creamy
  • 1/8 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon Swerve sweetener (optional)

Directions

  1. Add all ingredients into a microwave-safe mug. Whisk until it’s fully mixed and the batter is nice and smooth.
  2. Microwave for 1-2 minutes. I suggest taking it out after 1 minute to check if it’s firm. If not, do an additional minute.
  3. Cool the mug cake for a few minutes and then enjoy!

Keto blueberry crumble bars

Keto Blueberry Crumble Bars

  • Servings: 12-16
  • Difficulty: easy
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Tasty, ooey, gooey blueberry crumble bars


Ingredients

  • 1 cup blueberries
  • 2 tablespoons water
  • 1/4 cup Swerve (confectioners)
  • 1/4 teaspoon xanthan gum
  • Crust – Crumble
  • 1-1/2 cups almond flour
  • 3/4 cup shredded coconut
  • 1/2 cup Swerve granular
  • 2 tablespoons coconut flour
  • pinch of salt
  • 6 tablespoons butter (melted)
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan over medium heat, combine the blueberries and water.
  2. Bring to a boil and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
  3. Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.
  4. Preheat the oven to 350F.
  5. In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour and salt.
  6. Stir in the melted butter and the vanilla extract until the dough begins to clump together. Press half of the mixture firmly into the bottom of the pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes.
  7. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.
  8. Bake another 20 to 25 minutes, until golden and bubbly. Let cool completely before cutting and serving. Store in the refrigerator.

If you decide to use frozen berries for this recipe, you may need to increase the cooking time on the filling.

gluten free and keto pecan sticky buns

Gluten Free & Keto Pecan Sticky Buns

  • Servings: 9
  • Difficulty: easy
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Fluffy, gooey, and ultra sticky and nothing short of dreamy!


Ingredients

    For the caramel-pecan topping
  • 1-1/2 cups pecans roughly chopped
  • 1 batch 15-minute keto caramel (see below)
  • For the gluten free & keto rolls
  • 1/4 cup sour cream or coconut cream + 2 teaspoons apple cider vinegar
  • 3 tablespoons water lukewarm between 105-110F
  • 1 tablespoon inulin or maple syrup, honey to fee the yeast
  • 1 tablespoon active dry yeast
  • pinch ground ginger optional (to help proof the yeast)
  • 2 1/4 cups almond flour
  • 6 tablespoons golden flaxseed meal or 5 tablespoons psyllium husk, finely ground
  • 5 tablespoons whey protein isolate
  • 4-6 tablespoons erytritol or allulose, to taste
  • 2 1/4 teaspoons xanthan gum
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoon kosher salt
  • 3 eggs room temperature
  • 1 1/2 tablespoon unsalted grass-fed butter or ghee/coconut oil, melted and cooled
  • 1 tablespoon apple cider vinegar
  • For the cinnamon filling
  • 3 tablespoons unsalted grass-fed butter softened
  • 4-6 tablespoons erythritol or allulose, to taste
  • 2 tablespoons ground cinnamon
  • For the Caramel
  • 1/4 cup grass-fed butter salted or unsalted
  • 1/4-1/2 cup alluose or xylitol
  • 1/2 cup heavy whipping cream
  • 1/4-3/4 teaspoon kosher salt to taste
  • 1 teaspoon blackstrap molasses optional

Directions

    For the Caramel
  1. Add butter to a small saucepan over medium/ow heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, heavy cream and salt stirring until fully combined. Add in the molasses and stir briefly until just combined.
  2. Simmer over very low heat for 15 minutes (don’t stir at all), taste for seasoning and pour into a glass container of choice. Your caramel should be sticky and thick, but still totally pourable. use warm or allow to cool completely, and can be refrigerated for up to a week.
  3. For the caramel-pecan topping
  4. Line with parchment paper the bottom of a 9×9 pan. Set aside. Prepare a work station for rolling up your buns by placing a 9×9 piece of cling film on the counter. Leave handy a small bowl with water (to wet your fingers) and a touch of oil to spread the dough (avocado works great here).
  5. Scatter pecans onto prepared pan. Pour caramel sauce on top of pecans. Set aside while you make the rolls.
  6. For the sticky buns.
  7. Mix sour cream, water and inulin (maple syrup) to feed the yeast in a small bowl. Heat up over a water bath to 105-110F. And if you don’t have a thermometer it should only feel lightly warm to touch.
  8. Add yeast and a dash of ginger to a large bowl. Pour lightly warm sour cream mixture over yeast, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it.)
  9. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
  10. Once your yeast is proofed, add int he eggs, lightly cooled melted butter (you don’t want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a minute or so until fully mixed. Add the flour mixture in one go, mixing quickly until thoroughly incorporated. The dough will become very sticky, so you want to work quickly to get it mixed properly. use a wet spatula to gather the dough into a ball.
  11. Divide the dough in 3 so you work in batches, important if you’ve never worked with this dough (you can roll it all in one go after you get some practice!) Lightly oil the piece of cling film and place the dough on top, spreading it with your wet fingertips onto a roughly 7.5×9 ” rectangle. Brush with melted butter and sprinkle with cinnamon sugar to taste, leaving a 1 inch at the top untouched. using the cling film as an aid, roll the dough as tightly as you can and sealing the edge with your wet fingertips. Carefully we the blade of a sharp knife and cut into three if you divided the dough in thirds. Turn the rolls and lightly press them down with your palm.
  12. Transfer the rolls to prepared pan with caramel-pecan topping. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has almost doubled in size. How long it takes depends on your altitude, temperature and humidity – so keep an eye out for it every 15 minutes or so.
  13. Preheat oven to 400F while the dough is proofing
  14. Place the pan on top of a baking tray and transfer gently into the oven. Bake for 22-30 minutes until deep golden, covering with a loose foil dome as soon as they begin to brown. Just be sure that the foil isn’t resting directly on them. You can do less baking time for gooey-er rolls and longer for more bready ones.
  15. Allow to cool in the pan for 20 minutes and invert onto a serving plate (and ENJOY!)
Recipe Courtesy of Gnom-gnom.com

Crazy keto dough (for everything)

  • Servings: 8
  • Difficulty: easy
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Think of this as your crazy keto dough good for anything from pizza, hot pockets, tortillas, pasties... and so much more!!!


Ingredients

  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water as needed

Directions

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything ina large bowl and use a hand or stand mixer for the following steps.
  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. allow dough to rest for 10 minutes ( and up to 3-4 days in the fridge).
  4. If cooking on the stove top (tortillas, naan)
  5. Heat up a skillet (preferably) or a pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
  6. Transfer to skillet and cook over medium heat for just 3-4 seconds (very important). Flip it over immediately (using a think spatula or knife), and continue to cook until just lightly golden on each side though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
  7. If baking (pizza, cinnamon rolls)
  8. Preheat oven to 350F. Line a baking tray with a baking mat or parchment paper. If making pizza, you’ll want to blind bake the crust without toppings until lightly golden (10-13 minutes). Add the toppings and bake for an additional 10-15 minutes.
  9. If frying (pasta, ravioli)
  10. Heat up butter or oil in a skillet or pan over low heat. Cook pasta until it just begins to get some color, I found this gave the most ‘al dente’ texture (soft but with a bite). Feel free to make a test with one piece.
Recipe Courtesy of gnom-gnom.com

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.


Ingredients

    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

Directions

    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 Gnom-gnom.com