keto cinnamon bun muffins

Keto Cinnamon Bun Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

No need to miss out on those cinnamon bun flavors, even if you're following a keto diet plan.


  • 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


  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
  • Print

Low carb and grain-free, these chocolate fudge crumb bars are the healthy answer to Starbucks' oatmeal fudge bars.


  • 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


  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

easy keto peanut butter mousse

Easy Keto Peanut Butter Mousse

  • Servings: 4
  • Difficulty: easy
  • Print

You're going to love this creamy, easy keto peanut butter mousse!


  • 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)


  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

Strawberry gluten free and keto pop tarts

Strawberry Gluten Free & Keto Pop Tarts

  • Servings: 8 small pop tarts
  • Difficulty: easy
  • Print

Sooooo Good!


    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


    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

Recipe for the best pie crust

low carb keto lemon meringue pie

Low Carb Keto Lemon Meringue Pie

  • Servings: 12
  • Difficulty: easy
  • Print

Light and bright sugar-free dessert, with 3g net carbs!


    Flakiest keto Pie Crust
  • See recipe link below
  • Lemon Filling
  • 1 cup water
  • 1 cup Powdered Swerve
  • 1 tablespoon lemon zest or zest from one lemon
  • 1/3 cup lemon juice
  • 4 large egg yolks
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons butter
  • Meringue
  • 4 large egg whites (room temperature)
  • 1/4 teaspoon cream of tarter
  • 1/2 cup powdered Swerve


  1. Make pie crust at link below recipe.
  2. Preheat oven to 350 F. Separate egg yolks and egg whites into two separate bowls.
  3. Sugar-Free Lemon Filling
  4. In a medium saucepan, combine water, powdered Swerve, and lemon zest, and bring to a boil over medium heat. Remove from heat and let cool slightly.
  5. Whisk in egg yolks and return saucepan to medium heat.
  6. Simmer for 3-5 minutes, until filling starts to thicken. Remove from heat.
  7. Add 1 teaspoon of butter at a time, waiting until melted before adding more. Whisk in lemon juice and xanthan gum until dissolved, and pour into pie crust.
  8. Keto Meringue
  9. Beat egg whites and cream of tarter using a hand or stand mixer, until stiff peaks form. Slowly fold in powdered Swerve until well mixed.
  10. Add the meringue to the top of the pie in small dollops. Smooth over the top, making swirls with the back of a spoon.
  11. Bake for 20-25 minutes, until meringue is golden brown.
  12. Allow pie to cool for 20 minutes then refrigerate for 4 hours before serving.

Flakiest Keto Pie Crust

The Flakiest Gluten Free and Keto Pie Crust

The Flakiest Gluten Free and Keto Pie Crust

  • Servings: 8
  • Difficulty: easy
  • Print

Super flaky, buttery and tasty and ideal to use to make anything from pies to empanadas to pasties to meat pies.


  • 1 cup almond flour
  • 5 tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest or orange zest (optional)
  • 3 1/2 tablespoons unsalted grass fed butter cold
  • 1/4 cup cream cheese cold
  • 1 egg lightly beaten
  • 2 teaspoons apple cider vinegar
  • egg wash optional (for glossy finish)


  1. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
  3. Turn out the dough onto cling film and pat into a round.
  4. Refrigerate for at least one hour, or up to 3 days. you can, alternatively freeze the pie crust at this point and thaw out as needed (just like regular pie crust).
  5. Roll out he crust between parchment paper. It’s more fragile than regular pie crust, so you need to work quickly and in cold conditions. you can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
  6. Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
  7. Fill with your favorite filling and bake per pie recipe.
Recipe Courtesy of