Who says you can’t have donuts when you live a low-carb lifestyle? These are moist, cakey and sooo good. The secret is adding coffee to your chocolate batter and glaze, which really enhances the chocolate flavour. Dunk away!
- 1/3 cup coconut flour
- ¼ cup almond flour
- 1/3 cup sweetener (I used erthrytol)
- 1 Tbsp cocoa powder
- ¼ tsp salt
- ¼ cup melted butter
- 4 eggs
- ½ tsp vanilla extract
- 8 Tbsp brewed instant coffee
Preheat oven to 325°F. Combine all ingredients in a bowl and mix with beaters until batter is smooth.
In a greased donut pan (mine is Wilton non-stick brand; I bought it on Amazon), drop batter by the spoonful into 8 donut rounds, being careful not to cover the middle. Bake for 18-20 minutes.
Let cool for 10 minutes, then remove donuts to cool on a rack.
Meanwhile, make the glaze in a bowl large enough to dip the donuts into. (A cereal bowl works perfectly.):
- 1 ½ Tbsp cocoa powder
- ½ cup powdered sweetener (I used Swerve icing sugar)
- 1/2 tsp vanilla
- 1 Tbsp heavy whipping cream
- 5 Tbsp brewed instant coffee
One by one, immerse donut about half way into the chocolate glaze and place back on the rack for the glaze to set. Makes 8 donuts.
I’ll admit, I was skeptical that this would taste as good as it looks, but food blogger All Day I Dream About Food really hit one out of the park with her recipe for Pecan Toffee Bars. At only 1.83 net carbs per serving, don’t walk, RUN to your pantry to start making these right away!
- 1 1/4 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, chilled and cut into small pieces
- 3/4 cup granulated Swerve Sweetener
- 1/2 cup butter
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- 3 cups pecans (whole or pieces or a mix)
STEP 1: CRUST
- Preheat oven to 325F and line an 9×9 or 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In the bowl of a food processor, combine almond flour, powdered sweetener, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
- Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
STEP 2: TOPPING
- In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve Sweetener until it comes back together.
- Sprinkle crust evenly with pecans. Pour toffee mixture evenly over top. Bake another 15 to 20 minutes, until topping has darkened and bubbles thickly. Let cool completely before cutting into 16 bars.
Similar to my Sugarfree Raspberry Jello Poke Cake, this decadent but guilt-free treat goes the extra mile to satisfy your sweet tooth with its cool, creamy layers. Butterscotch is my favourite pudding flavour, but this would certainly be yummy with chocolate or vanilla too. Trust me, it’s easy to make and sex-in-a-pan goooood!
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, butter
- 1 cup powdered artificial sweetener
- 4 eggs
- 2 tbsp olive oil
- 2 tsp vanilla extract
- 1/2 cup whipping cream
- 1/2 cup water
- 2 packages (4-serving size boxes each) sugar-free butterscotch pudding
- 4 cups whole milk
Preheat oven to 350F. Grease 9×13 baking pan. In a bowl, whisk together almond and coconut flours, whey protein, baking powder and salt, then set aside. In a large mixing bowl, beat the butter and sweetener together. Beat in the eggs and vanilla extract. Gradually add the almond flour mixture and add the whipping cream and water. Keep beating until all ingredients are well incorporated. Pour batter into baking pan and smooth the top. Bake for 30 minutes until firm and golden brown on top. Test the cake doneness by inserting a toothpick and ensuring it comes out clean.
Let cake cool in the pan for 20 minutes. Meanwhile, mix together 2 packages (4 servings) of sugar-free butterscotch pudding and 4 cups whole milk and beat for two minutes.
Once cake has cooled, use the end of a wooden spoon to poke round holes in the cake about 1″ apart. Pour pudding over the entire cake. Refrigerate for half an hour. Top with whipped cream (1 1/2 cups heavy whipped cream beaten with 1 tsp vanilla and 1/2 tbsp powdered sweetener) and optionally, chopped, toasted nuts (macadamia nuts shown here).
After making last week’s yummy Pumpkin Spice Muffins, I still had pumpkin left over. What to do? What to do? How about use it in another autumn-inspired dessert?
In a mixing bowl, combine and mix with electric beaters until smooth:
- 6 oz. cream cheese
- 1 c. pumpkin puree (not pumpkin pie filling)
- 1/3 c. powdered sweetener
- 1 tsp pumpkin pie spice (or a combination of cloves, nutmeg and cinnamon)
In a separate bowl, beat 1 cup heavy whipped cream with 1 tsp vanilla and 1 small packet of sweetener.
Layer pumpkin cheesecake and whipped cream in tall glass. Chill for 3-4 hours and serve topped with a sprinkle of pumpkin pie spice or cinnamon.
- ½ cup cream cheese, softened
- 2 tbsp heavy whipping cream
- 1 tsp vanilla
- 1 tsp powdered artificial sweetener
Place all ingredients in a bowl and beat until well combined. Spoon the cream cheese mixture into a small Ziplock sandwich bag and seal tight. Push the mixture toward the corners. Place bag in the fridge for 30 minutes or up to 1 hour.
Meanwhile, wash berries and pat dry, leaving stems with leaves intact. Carefully cut the berries halfway through to the tip, then turn and partially cut them halfway into quarters to create an “x.”
Snip off one corner of the Ziplock bag and squeeze the cream cheese mixture to fill the berries.
Refrigerate until ready to serve.
Bravo to Keto Connect for creating these fabulous chocolate brownies. I followed their recipe and mine turned out moist and fudgy and didn’t actually need any frosting (who can resist a yummy cream cheese frosting, anyway?) but it turned out to be the icing on top!
- 1/4 cup unsweetened cocoa powder
- 2 tbsp coconut flour
- 3 large eggs (room temperature)
- 12 tbsp (equals ¾ cup) butter
- 1/2 cup erythritol (I used Truvia)
- 1/2 tsp vanilla
- pinch of salt
- 2 oz unsweetened bakers chocolate
- In one bowl, combine cocoa powder, coconut flour, and salt, and set aside.
- In a separate bowl, add erythritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
- In a third bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 25 seconds and mixing so that the chocolate does not burn.
- With beaters on low, add egg mixture to the butter/chocolate mixture in 3 parts, mixing well after each time. Begin adding the dry ingredients the same way, repeating until all of the dry mixture is used. Batter should look silky and smell like mmm… chocolate!
- Pour into a greased 8×4 loaf pan. I put parchment paper on the bottom to ensure it came out in one piece.
- Bake at 325F for 45 minutes (the original recipe calle for more time, but mine were ready). Remove carefully from pan and allow to cool completely on a rack before frosting.
Cream Cheese Frosting:
- ¾ cup cream cheese, softened
- 1 tsp vanilla
- 2 tsp unsweetened almond milk
- 3 tbsp erythritol (I used Truvia)
With electric beaters, mix cream cheese, vanilla and milk. Gradually add in sweetener 1 tbsp at a time and incorporate well. Cut brownies into 8-12 pieces.
I just discovered that even with a low carb lifestyle, you can have your cake and eat it too! This dessert, adapted from All Day I Dream About Food’s Kentucky Butter Cake is soft and moist and has the same texture of a traditional recipe. This makes a 9×13″ pan.
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup softened butter
1 cup powdered artificial sweetener
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water
Preheat oven to 350F. Grease 9×13 baking pan. In a bowl, whisk together almond and coconut flours, whey protein, baking powder and salt, then set aside. In a large mixing bowl, beat the butter and sweetener together. Beat in the eggs and vanilla extract. Gradually add the almond flour mixture and add the whipping cream and water. Keep beating until all ingredients are well incorporated. Pour batter into baking pan and smooth the top. Bake for 30-35 minutes until firm and golden brown on top. Test the cake doneness by inserting a toothpick and ensuring it comes out clean.
Let cake cool in the pan for 20 minutes. Meanwhile, mix together 1 package (4 servings) of sugar-free raspberry Jello, 1 cup of boiling water. Stir until Jello is completely dissolved. Add 1/2 cup cold water and continue stirring.
Once cake has cooled, use the end of a wooden spoon or a chopstick to poke holes in the cake about 1″ apart. Pour Jello over the entire cake and let it sink in.
Refrigerate for 2 hours. Top with whipped cream ( 1 1/2 cups heavy whipped cream beaten until stiff with 1 tsp vanilla and 1/2 tbsp sweetener).