These muffins turned out perfect!  They cracked on top and had the best texture.  What I love is that they have MCT for fat burning and Collagen for hair, skin, nails and gut health.  You will love them and feel  sooo healthy while eating them, ha!  I ate 3 yesterday and did not feel one tiny bit guilty.  In fact, I could imagine all the benefits for my body as I enjoyed every bite.   Keto Chocolate Chip Muffins with Collagen  and MCT oil are the perfect start or ending to your day!  

INGREDIENTS:

3 eggs

1/2 cup heavy cream or full fat coconut milk

2 tsp vanilla emulsion

1 cup almond flour

1/4 cup coconut flour

1/4 cup cocoa powder

1/3 cup Swerve granulated

2 tsp baking powder

1/3 tsp sea salt

1/4 cup melted coconut oil

2 scoops MCT powder

1/4 cup Julian Bakery Beef Protein powder (Vanilla Nut)

1/3 cup Lilly’s Chocolate Chips or 1 Lilly’s Milk Chocolate Bar chopped up

 

Blend all ingredients except chocolate chips in emulsion blender until creamy and pour into 8 cupcake liners.  Bake at 325 for 25 minutes or until toothpick comes out clean.  Cool for 5 minutes in pan  remove and cool completely.  

 

MACROS: Makes 8 (Make smaller for less carbs)

Calories 225

Fat 19.8

Carbs 9

Fiber 5

NET CARBS 4

8.8 protein

Fathead Raspberry Crumble Bars

 


I think these were devoured by one of my boys.. they disappeared too quickly!

INGREDIENTS:

CRUST:

1- 1/2 cup mozzarella cheese

1/2 cup oat fiber

1 tsp baking powder

2 T butter

2 T cream cheese

1/2 tsp Butter Vanilla Emulsion

1 tsp Sweet Buttery Dough Emulsion

Pinch of salt

1/2 tsp cinnamon

1 tsp Stevia Glycerite

 

FILLING:

1 cup raspberries

1 tsp chia seed

2  T Swerve sweetener

1/4 tsp lemon juice

1/2 cup Mascarpone Cheese

 

TOPPING:

2 T coconut flour

1/4 cup oat fiber

1/2 cup chopped pecans

1/2 tsp cinnamon

1/3 cup Sukrin Gold 

1/3 cup chopped cold butter

pinch of salt

 

DIRECTIONS:

Preheat oven to 375

Place all crust ingredients in microwaveable bowl EXCEPT EMULSIONS.   Cook for 2 minutes until is completely melted.  Quickly add Emulsions and stir into a ball of dough.    Press into greased 9 X 13 pan. 

 

Mash raspberries.  Add Chia seed,  1 T sweetener,  and lemon juice .  Spread over crust.  Blend Mascarpone cheese and remaining 1 T sweetener until creamy.  Spoon over raspberries and spread.  Does not have to be even!

 

Blend Topping ingredients with a pastry cutter or pulse in food processor until crumbly.  Spread over the filing.  Bake until topping is golden brown.  

 

MACROS:

Makes 12

Calories         131

Fat                  13.5

Total Carbs    2.8

Fiber               1.7

NET CARBS    1.1

 

 

 

 

 

 

 

Years ago at the Cheesecake Factory my mom and I used to order a cheesecake like this.  We loved it because the espresso crust offset the sweetness of the cheesecake and it was to die for!  They stopped making that one and my mom started making a copy cat recipe with Oreo cookies and finely ground espresso beans.   Of course we know that Oreos are out of the question on a Keto diet so here is a great altered version.  Enjoy! 

White Chocolate Vanilla Bean Cheesecake with Espresso Cookie Crust~Keto

A couple of tips before you begin.  Use a good springform pan and generously spray it with coconut oil before pressing in the crust.  Make sure the crust goes almost to the top of the edges so that the batter will not leak into your oven.   Make sure your cream cheese is VERY soft.  Fill a baking pan with water about 1 inch deep and place on bottom rack of the oven.  This will prevent cracking on the top of your cheesecake.  Do not over bake.  The center should still look wet and the top slightly golden.  

 USA PANS

INGREDIENTS:

Crust:

1/2 cup pecans

1/2 cup macadamia nuts

1/2 cup melted butter

1/2 cup sukrin or swerve

2 tsp vanilla

1/2 cup oat fiber

2 T coconut flour

1/4 c cocoa powder

1 Starbucks Via packet or 2 tsp strong instant coffee granules

2 tsp egg white powder 

1/8 tsp salt

 

Filling:

12 oz cream cheese

3/4 cup sour cream

1-1/2 sticks butter

3/4 cup plus 2 T Swerve or Sukrin

1 egg

1 Tablespoon ground vanilla beans

 

Mousse Topping:

3 oz Sugar free white chocolate (homemade or Choc Zero)

3/4 cup heavy cream

3 oz cream cheese

3 T Swerve powdered

 

  • Coursely grind crust ingredients in food processor or blender
  • Press into springform pan making sure it comes up on the sides.
  • Bake for 10 minutes at 350
  • Turn oven down to 320
  • Beat filling ingredients in mixer until smooth and creamy.  
  • Pour over crust
  • Put in middle rack of oven
  • Bake for 1 hour and 10 minutes
  • Pull out and cool until warm, then place in refrigerator to chill for several hours
  • When completely chilled, beat mousse topping ingredients  except white chocolate until creamy.  Melt white chocolate in microwave and slowly pour into mouse while mixing on low speed.  Spread over the top of the cheesecake.  Place back into refrigerator until ready to serve.

White Chocolate

 

  1. Buy Choc Zero White Chocolate cups and melt in microwave for 20 seconds or…
  2. Or make your own by using food grade cocoa butter wafers, heavy cream and heavy cream powder as follows:

 

3 oz cocoa butter wafers

1 T palm shortening

3 T heavy cream powder

3 T Swerve powdered

1/2 tsp vanilla

pinch of salt

1/4 tsp lecithin or 1/8 tsp gum

 

Melt over med-low heat

 

MACROS:

16 servings

366 calories

38.4 fats

3.8 carbs

1.2 fibers

2.6 NET CARBS

3.7 proteins

Keto Peanut Butter Cups

 

These didn’t take long…maybe about 15 minutes and I hate to admit but I didn’t stop at one!  Oops!  

 

  • 1 cup Adams No Stir Peanut Butter
  • 1/4 cup melted butter
  • 2-1/2 T Sukrin Gold
  • 2 cups powdered 
  • pinch of salt
  • 2 tsp Madagascar Vanilla beans
  • 6 oz Sugar Free chocolate chips
  • 1 T palm shortening

 

DIRECTIONS:

Blend peanut butter, butter, Sukrin, Swerve and vanilla into a dough.  Roll out onto silicone mat or parchment paper until 1/2 inch thick.  Cut into circles ( I used a tea biscuit cutter 1-1/2 inch).  Place in freezer to firm up.  

In microwaveable bowl, melt chocolate chips with palm shortening on medium heat.  Put one teaspoon into cupcake liner, place one cut out peanut butter dough, then top with another tsp of chocolate.  Place in freezer until firm.

 

MACROS:

 

makes 30

91 calories

8 fats

3 carbs

2.6 proteins

Keto Ding Dong Cakes

I recently saw a recipe online for a Ding Dong Cake and saved it to try and make it keto approved.  I am now on a mission to figure out a dairy free one.  Hopefully Coming soon!

INgredients:

 

Cake:

1/2 c Almond Flour

2 T c Coconut Flour

2 T gelatin

6 T  Oat Fiber

2/3  cup cocoa powder

2 tsp baking soda

1 cup sukrin gold or Swerve granulated

3/4 cup Swerve granulated

1 tsp baking powder

1 tsp salt

1 cup buttermilk *** recipe at end

1/4 cup coconut oil

1/4 cup butter

4 eggs

2 tsp vanilla

1/2 cup coffee

 

***Buttermilk is 1/2 cup heavy cream, 1/2 cup water, 1 tsp lemon juice.  Whisk and let set for a few minutes.  

 

Filling:

1/2 tsp xanthum gum

1/4 cup heavy cream

1/4 cup water

2 oz cream cheese

1 tsp vanilla or marshmallow flavor

1/4 cup Stevia Glycerite

1/2 cup Swerve powdered

1/4 cup butter

1/2 cup palm shortening

 

Ganache:

3 oz Lillys Chocolate

1 oz heavy cream

2 T butter

 

DIRECTIONS:

Preheat oven to 350  (325 if dark pans) Mix all cake ingredients well until batter is fluffy.  Pour into 12 greased cupcake pan  or  2 greased  round cake pans.  (Cupcake size are perfect!)   Bake cupcakes for about 20-25 minutes until center is moist but not wet.  Bake cake pans for 30-40 minutes

 

While they are cooling, beat the filling ingredients until creamy and place in refrigerator to firm up.  After cupcakes are COMPLETELY cool, slice in half.  Take filling out and let soften a tiny bit.  Spoon filling onto bottom half of cupcakes.  then smash it down with top half.  If using cake pans spread filling over one cake and top with the other cake.  Place in refrigerator to cool while you make the ganache.

 

For ganache, put all ingredients into a sauce pan and heat over medium-low until melted and smooth.  Take cake or cupcakes out of the refrigerator and spoon ganache over.  Place back in for a couple of minutes if desired or eat immediately!   

 

MACROS:

Makes 12 Servings

336 Calories

34.9 fats

9.2 carbs

4.3 fibers

4.9 net carbs

4.2 proteins

 

 

Keto Brownie Bites

In honor of St. Patrick’s Day I made Creme de Menthe keto brownie bites to decorate like little leprechaun hats.  By pure accident because I was trying to make cream cheese mints but they were disastrous!  So I added some brownie ingredients and baked.  They are the perfect texture!  

ingredients:

1 Bakers unsweetened 100% cocoa bar

1/4 c coconut oil

1/4 c palm shortening

4 oz cream cheese

1 tsp vanilla

1/4 tsp salt

3 T baking powder

1/4 c coconut flour

1/4 c oat fiber

1 tsp gelatin

2 T heavy cream or water

1/3 cup Sukrin Clear Syrup (I used Choc Zero peppermint syrup for the mint ones)

2/3 c Sukrin gold (or plain is fine)

4 eggs

1-1/2 tsp cream de menthe flavoring if desired

 

Melt chocolate with coconut oil and palm shortening in microwave on medium heat.  Pour into mixing bowl.  Add the rest of the ingredients and whip, scrape and whip more until it is lighter brown and fluffy like frosting.  Pour into greased pan or spoon into brownie bite pan.

Bake at 350 for 18-20 minutes.  Center should still be soft.  Cool completely.  

 

 

Keto No Bake

Refrigerator Cheesecake

You can make this in under 30 minutes!

INGREDIENTS:

Filling:

8 oz cream cheese, very soft

1 cup heavy cream

1/2 cup swerve

1 tsp Lime juice

1 tsp vanilla

 

Crust:

1/2 cup pecans or macadamia nuts or half of each is YUMMY!

1/4 c melted butter

1/4 c sukrin gold

1 tsp vanilla

1/4 c oat fiber

2 T coconut flour

1 tsp eggwhite powder or egg white

pinch of salt

 

Topping: Optional

1/2 c raspberries

1/2 tsp lime juice

stevia to taste

1/2 tsp gelatin

1 T cold water

 

DIRECTiONS:

 

Preheat oven to 350.  Grease 8 x 8 or 7 x 11 pan.  Put all crust ingredients into food processor and blend.   Press into pan and bake for 10-12 minutes until edges are brown.  Cool Completely. (Again I place in freezer to speed up process.)  

 

In a small bowl dissolve gelatin in cold water.  Add raspberries, stevia and lime juice.  Smash up a bit and stir.  Place in refrigerator

 

Mix all filling ingredients on high until firm and fluffy.  Spread over cooled crust.  Refrigerate.   Spoon topping over the top if desired.  You can use other berries if preferred.  ChocZero makes some fun syrups to try over the top as well.  

 

MACROS:

without raspberries (add .4 carbs with)

9 servings

297 calories

30.5 fats

3.8 carbs

1.2 fiber

2.6 NET CARBS

2.5 proteins

Keto Flourless Dairy Free Peanut Butter Sandwich Cookies

I have had such a hard time getting my keto cookies to have a good chewy texture, but today I succeeded.  Didn’t have to throw this batch out. 

These are great because they are dairy free and flourless so I can enjoy them.  Although too rich for me to eat a whole one!  I am thinking these would be great as singles with chocolate chips in them.  

INGREDIENTS:

1 cup Adams No Stir Creamy Peanut Butter

1/2 cup Sukrin Gold

1/2 cup Sukrin Clear Fiber Syrup

1 tsp gelatin

1/2 tsp sea salt

1/2 tsp baking soda

1 tsp vanilla

1 egg

 

Mix well and scoop onto lined baking sheet.  Makes 12.  Best if only putting 6 on each cookie sheet so they have room to spread.  Bake at 325 for 14-15 minutes.  They will be super soft!  You must cool completely on cookie sheet before eating.  I put mine in the freezer to get super firm before filling.  

 

FILLING:

1 tsp egg white powder or 1 eggwhite ( I use powder)

1/4 tsp cream of tarter

pinch of salt

1 tsp Gum Paste Powder

2 T Adams Peanut Butter

2 T Palm Shortening

4 T Swerve or 4 tsp Stevia

1/2 tsp vanilla

 

Beat well for a few minutes on high until fluffy.  Spoon onto 4 cookies and top with another cookie.  Freeze or eat!

 

MACROS:                                                                                MACROS:

6 Sandwich Cookies                                                              12 Cookies

364 Calories                                                                           120 calories

28.8 fats                                                                                  10 fats

6.1 carbs                                                                                  2.6 carbs

11.5 proteins                                                                           4  proteins       

 

 

 

 

Strawberry Faux-Pretzel Salad~Keto

Make a little bit of fruit go a long way!


Perfect Strawberry Keto Jello Salad for holidays! DId you know that gelatin is actually good for you?  It is used in a lot of keto recipes for texture but it has the added benefits of being  good for your hair, skin, nails and intestinal health.  Who needs all that sugary Jello when you can make fresh fruit, sugar free jello with no preservatives or maltodextrin?  This is a beautiful salad and will compliment any meal especially at holidays.    It doesn’t take long to make and sets up nicely if you are patient, but if you are like my kids and not OH WELL, its good soft too!  Enjoy!

Ingredients:

Crust

3/4 cup chopped pecans

1/3 cup oat fiber

4 T butter

2 T Swerve

Sprinkle of COURSE sea salt

 

Melt butter and stir everything together.  Press  into  8 X 8 greased pan.  Bake at 350 for 8-10 minutes.  Cool Completely.  I put in my freezer to cool faster.

 

Filling:

4 oz cream cheese

4 oz heavy whipping cream

1/4 cup sour cream

4 T Powdered Swerve

1 tsp vanilla

 

Soften cream cheese.  Beat until creamy and spread over cooled crust.  Refrigerate.

 

Topping:

8 strawberries

2 T Swerve

2 tsp plain gelatin dissolved in 1/2 cup cold water

1/4 tsp lemon juice

Red food color or beet juice

 

Put ingredients into food processor but leave chunky.  Refrigerate until somewhat thick, then pour over filling.  Refrigerate until topping is firm.   Slice and serve in sqaures.

 

Macros:

Serves 9

177 calories

5.9 carbs

1.2 fiber

4.7 Net carbs

2.4 protein

 

Keto Pumpkin Spice Donuts.

 

Ingredients:

4 T butter, melted in bowl

2 T  Oat Fiber

4 T Almond Flour

1 T Psyllium Fiber

1 T Protein powder ( I used Julian Paleo Protein)

1 T Gelatin

1/8 tsp nutmeg

1/8 tsp ginger

1/2 tsp cinnamon

1 tsp Butter Vanilla Emulsion     or 1/2 tsp of butter and 1/2 tsp vanilla extract

1/2 tsp Sweet Buttery Dough Emulsion  (optional but sooo good)

1/4  tsp salt

2 tsp baking powder

4 whole eggs 

1/3 c  heavy cream

1/3 cup  Swerve Granular

1 T Choc Zero Pumpkin Spice Syrup or (1 tsp Stevia Glycerite + 1/4 tsp pumpkin pie Spice)

 

Glaze:

4 T melted Butter

2 T Choc Zero Pumpkin Syrup (if you do not have you can leave out…it just gives a really good texture!)

4 T powdered Swerve

1/8 tsp each cinnamon and ginger and nutmeg

***If you are not using the Choc Zero Syrup add 1/8 tsp Pumpkin spice along with the above spices

2  T Heavy Cream

2 T water

 

 

DIRECTIONS:

Whisk everything together until smooth.  Spoon into greased donut pan.  Enough for 6 regular sized donuts.  Bake for 20 minutes at 325 degrees.  Cool in pan for 10 minutes.  Cool on wire rack for a couple of minutes.  Then dip into glaze and cool completely.  

 GLAZE DIRECTIONS:

Whisk .  Should pour but  be thick enough to coat a spoon. Dip each donut in and then sit back on wire rack to finish cooling.  The longer they set the firmer the bread gets.

 

MACROS:   

Makes 6

421 Calories

43.8 Fats

2.4 Carbs

.5 Fiber

1.9 Net Carbs

6.5 Proteins

 

Today I discovered that Emma will not only eat vanilla donuts but she loved these Keto Pumpkin Spice Donuts too!  She also told me that I should try leaving the glaze off of a couple of them next time and let her toast one like a bagel and add butter and cinnamon/Stevia on it or maybe just cream cheese.  So that is an idea as well!

 

I had several people request this recipe today so that is why I am posting a donut recipe two days in a row!  Happy baking everyone!