Category: Dessert

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.


Ingredients

    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

Directions

    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
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once cool, spread the cherry filling evenly over the top of the cake, spreading out the cherry bits as evenly as possible.
    8. Whipped Cream Frosting
  8. In a large bowl, combine the cream, sweetener, cherry extract and vanilla extract. Beat until the cream holds stiff peaks.
  9. 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 cake.az

Recipe Courtesy of alldayidreamaboutfood.com

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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.


Ingredients

  • 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

Directions

  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 PeteandGerrys.com

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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!!!


Ingredients

  • 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

Directions

  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

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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.


Ingredients

    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

Directions

    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
  3. Preheat the oven to 325F.
  4. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  5. 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.
  6. Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
    7. Cheesecake Filling
  7. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
  8. 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.
  9. 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.
    10. Crumb Topping
  10. 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.
  11. Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
  12. Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.

Recipe Courtesy of alldayidreamaboutfood.com

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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
  4. 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.
  5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
    6. Chocolate Layer
  6. 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.
  7. Spread the chocolate whipped cream over the cream cheese layer.
    8. Whipped Cream Layer
  8. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  9. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  10. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Recipe Courtesy of wholesomeyum.com

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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:
  8. 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.
  9. Beat in the lemon juice and cream.
    10. To Assemble:
  10. 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

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