Keto Low Carb Lemon Bars

Keto Low Carb Lemon Bars

  • Servings: 16
  • Difficulty: easy
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Sugar Free at it's best


    Shortbread Crust
  • 2-1/2 cups Almond Flour
  • 1/4 cup powdered Swerve
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil melted
  • 1 large egg (whisked)
  • 1/2 teaspoon vanilla extract
  • Lemon Filling
  • 1/3 cup powdered Swerve (or Monk Fruit)
  • 1/4 cup almond flour
  • 3/4 cup lemon juice
  • 1 tablespoon lemon zest


  1. Preheat oven to 350 degrees F. Line a 9×9 pan with parchment paper, hanging over the sides.
  2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
  3. Whisk in the eggs, lemon juice and lemon zest, until smooth. Set aside.
  4. To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
  5. Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
  6. Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
  7. Remove the crust from the oven, and immediately pour the filling over the crust.
  8. Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
  9. Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.

Recipe Courtesy of

Speed Keto Fudge!

Speed Keto Fudge

  • Servings: 12
  • Difficulty: easy
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Tasty treat that's rich in fiber and fat to kill cravings and dissolve fat


  • 1 Tablespoon coconut oil, melted
  • 8 oz extra-dark chocolate
  • 1 cup chunky natural peanut butter
  • 4 ounces cream cheese
  • 2 Tablespoons powdered swerve
  • 1 teaspoon vanilla extract
  • Pinch of sea salt


  1. In double boiler, heat all ingredients until melted.
  2. Spread into greased 8″ square pan; let cool.
  3. Cut into 12 servings. Store in refrigerator.
Recipe Courtesy of Woman’s World and Dr. William Davis

Keto Cannoli Sheet Cake

Keto Cannoli Sheet Cake

  • Servings: 20
  • Difficulty: Easy
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Happiness is this creamy cannoli frosting on a tender keto vanilla cake. Impress all your friends.


    Sheet Cake
  • 2 cups almond flour
  • 2/3 cup Swerve Sweetener
  • 1/3 cup coconut flour
  • 1/3 cup whey protein powder (I use vanilla protein powder)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup butter melted and cooled
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • Cannoli Cream Frosting
  • 3/4 cup whole milk ricotta (room temperature)
  • 4 ounces cream cheese softened
  • 1/2 cup powdered Swerve Sweetener
  • 1-1/4 cups heavy whipping cream (divided)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar free mini chocolate chips (or regular sugar free chocolate chips)
  • Additional powdered sweetener for sprinkling


  1. Preheat the oven to 325F and grease a 10×15 jelly roll pan very well. You can also do this in a 11×17 pan but it will be thinner and will bake faster.
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, and salt. Stir in the eggs, melted butter, water and vanilla extract until well combined.
  3. Spread the batter as evenly as possible int he prepared pan and bake 18 to 22 minutes, until golden brown and just firm to the touch. Remove and let cool completely.
  4. Cannoli Frosting:
  5. In a food processor or high powered blender, combine the ricotta and the cream cheese. Blend briefly until well combined. Add the sweetener, 1/4 cup of the heavy cream, and the vanilla extract. Blend until smooth.
  6. In a large bowl, beat the remaining 1 cup of cream until it holds stiff peaks. Add the ricotta mixture and fold together until well combined. Spread over the cooled cake.
  7. Sprinkle with the chocolate chips and refrigerate at least 1 hour to set. Sprinkle with additional powdered sweetener just before serving.

Recipe Courtesy of All Day I dream About Food

Low Carb Pumpkin Pecan Cobbler

Low Carb Pumpkin Pecan Cobbler

Gooey low carb pumpkin pudding cake with a crusty caramelized pecan topping


  • 1-1/2 cup almond flour
  • 1/3 cup Swerve, granular
  • 1/4 cup unflavored protein powder – I use vanilla protein powder and it works just as well
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • Topping
  • 1/2 cup Swerve, Granular
  • 1 teaspoon molasses – I used Grandma’s molasses
  • 1/4 cup chopped pecans
  • 1 cup very hot (almost boiling) water


  1. Preheat the oven to 350deg F
  2. In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in the pumpkin puree, melted butter, almond milk and extract.
  3. Spread the batter in a ceramic or glass 8×8 baking dish. Place the baking dish on a rimmed baking sheet.
  4. In a medium bowl, combine the Swerve and molasses. Mix well until the Swerve takes on a brown sugar appearance. Stir in the pecans.
  5. Sprinkle this mixture evenly over top of the batter. Then pour the hot water evenly over everything (do not stir, simply pour it over). Bake 35 to 45 minutes, until the cobbler is golden brown and set in the center.

Recipe Courtesy of Swerve.

Keto Gingerbread Pound Cake

Keto Gingerbread Pound Cake

  • Servings: 16
  • Difficulty: easy
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Mouthwatering taste of Fall


  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 3/4 cup Swerve brown sweetener
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • 1-1/2 tablespoon ground ginger
  • 1 tablespoon baking powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • powdered Swerve
  • or Sugar Free Caramel Sauce


  1. Preheat the oven to 325F and grease a 10 to 12 cup capacity bundt pan very well. (I used an angel food cake pan since I couldn’t find my bundt pan. LOL)
  2. In a large bowl, beat together the cream cheese and butter until well combined. Beat in a the brown “sugar” sweetener until lightened and fluffier, about 3 minutes
  3. Add the eggs one at a tme, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
  4. Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
  5. Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely. Sprinkle with powdered sweetener and/or drizzle with homemade sugar-free caramel sauce.

Recipe Courtesy of All Day I Dream About Food

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.