Category: Dessert

Pumpkin Pecan Cake

Pumpkin Pecan Cake

  • Servings: 9
  • Difficulty: easy
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A Taste of Fall


Ingredients

    Cake
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 3/4 cup swerve (monk fruit sugar)
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon himalayan salt
  • 1/4 cup butter melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
    • Frosting
  • 8 ounces cream cheese
  • 3 tablespoons swerve
  • 3 tablespoons heavy cream
  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl, mix together all the dry ingredients.
  3. Add remaining ingredients and mix well.
  4. Pour into a greased 8×8 pan.
  5. Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cake to cool completely.
    7. Frosting
  7. Beat softened cream cheese, swerve, cinnamon and heavy cream for about 5 minutes, or until frosting begins to stiffen.
  8. Spread frosting onto cooled cake.
  9. Top with pecans.
  10. Cut into 9 servings.

Recipe Courtesy of mymontanakitchen.com

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Low Carb & Keto Apple Muffins

Apple (Zucchini) Muffin

Low Carb & Keto Apple Muffins

  • Servings: 6
  • Difficulty: Medium
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OMG Apple (Zucchini) Muffins for Breakfast or Desert


Ingredients

    For the Brown Butter Apple:
  • 1 tablespoon butter
  • 1 large zucchini diced (1-1/2 cups)
  • 3/4 teaspoon apple pie spice*
  • salt
  • 1-3 tablespoons golden erythritol or zylitol, to taste (I used 3 tablespoons)
  • 1-3 tablespoons lemon juice to taste (I used 3 tablespoons)
    • For the Apple Muffins:
  • 2/3 cup almond flour
  • 1/4 cup golden flaxseed meal
  • 1 tablespoon psyllium husk powder
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon apple pie spice (see notes)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1/3 cup sweetener (I use Swerve)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons butter melted
  • 3 tablespoons water
  • 1 cup brown-butter apple

Directions

    For the Brown Butter Apple:
  1. Heat up the butter in a skillet or pan over medium/low heat. You want to use a skillet (or wide-base pan) as opposed to a saucepan so the juices get absorbed evenly by the zucchini. Continue to cook the butter for 2-4 minutes until brown in color.
  2. Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 5 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, its acidity is what will give it that apple kick once it’s thoroughly absorbed).
  3. Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 3-6 minutes longer to thicken up the juices. Allow to rest for 10 minutes and enjoy (or allow to cool and keep in the fridge for 3-4 days).

    4. For the Apple Muffins

  4. Preheat oven to 350degrees. Line or grease and flour a muffin pan, set aside.
  5. Add almond flour, flaxseed meal, psyllium husk powder, baking powder, apple pie spice, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  6. Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
  7. Add in the dry flour mixture in two parts, alternating with the water. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in brown-butter zucchini.
  8. Scoop the batter into the prepared muffin pans, smoothing out the tops with wet fingertips.
  9. Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around 25 for me). The miffins will collapse a tad post bake as they’re weighed down by the zucchini, don’t sweat it.
  10. They can be stored at room temp for 3-4 days.

Note – 1 teaspoon apple pie spice = 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ginger and a dash of all-spice.

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Lemon Ricotta Scones

Keto Lemon Ricotta Scones

  • Servings: 12
  • Difficulty: Easy
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A Rich Lemony Desert or Breakfast Bar


Ingredients


Directions

  1. Preheat the oven to 325F and line a baking sheet with parchment or a silicone liner
  2. In a large bowl, whisk together the almond flour, Swerve, baking powder, salt and lemon zest. Add in the eggs, ricotta, and lemon extract and stir until the dough comes together.
  3. Divide the dough in half and pat into two circles, about 5 to 6 inches in diameter, on the prepared baking sheet. Cut each circle into 6 even wedges. Gently lift the wedges with a spatula and spread around the pan a few inches apart.
  4. Bake about 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
  5. Whisk the powdered Swerve and lemon juice in a small bowl and drizzle over the cooled scones.


Recipe complements of Swervesweet.com

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