Category: Dessert

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.


Ingredients

Directions

  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 gnom-gnom.com

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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.


Ingredients

  • 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

Directions

  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 alldayidreamaboutfood.com

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Suuuuper Fudgy Keto Brownies

Suuuper Fudgy Keto Brownies

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


Ingredients

  • 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

Directions

  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 gnom-gnom.com

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Keto Peach Cobbler Cake

Keto Peach Cobbler Cake

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


Ingredients

  • 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

Directions

  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 thismomsmenu.com.

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Chocolate Keto Mug Cake

Chocolate Keto Mug Cake

  • Servings: 1
  • Difficulty: easy
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Decadent Chocolate Treat


Ingredients

  • 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

Directions

  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 Gnom-Gnom.com

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Zesty Keto Lemon Bars

Zesty Keto Lemon Bars

  • Servings: 9
  • Difficulty: easy
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Lemon on Lemon Bars


Ingredients

  • 1/2 cup butter melted
  • 1 3/4 cups almond flour
  • 1 cup powdered Swerve
  • 3 lemons
  • 3 eggs

Directions

  1. Mix the butter, 1 cup of the almond flour and 1/4 cup of the Swerve together.
  2. Pat into an 8×8 pan and bake at 350deg F for 15 minutes. Let cool for 10 minutes.
  3. While crust is cooking, mix up zest of 1 lemon, 3 lemons juiced and 3 eggs and 3/4 cup swerve and 3/4 cup almond flour.
  4. After crust cools, add the liquid mixture on top and put back in the oven for about 20 minutes.

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