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Keto chia seed Tiramisu

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Keto chia seed Tiramisu
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Keto chia seed Tiramisu

Servings

5

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories

351

kcal

Ingredients

  • Chocolate coffee chia layer:

  • 1 cup warm unsweetened almond or non-dairy milk of choice (240 ml/ 8 fl oz)

  • 1/2 tsp sugar-free vanilla extract

  • 2 1/2 tbsp cacao powder (14 g/ 0.5 oz)

  • 2 tbsp brewed coffee (30 ml) or 1/2 tsp instant coffee

  • 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

  • 4 tbsp chia seeds (32 g/ 1.1 oz)

  • Vanilla cream chia layer:

  • 1/2 cup warm unsweetened almond or non-dairy milk of choice (120 ml/ 4 fl oz)

  • 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)

  • 1/2 tsp sugar-free vanilla extract

  • 3 tbsp chia seeds (24 g/ 0.9 oz)

  • 3 tbsp whipped coconut cream or heavy whipping cream (45 ml)

  • Tiramisu cream layer:

  • 2 large egg yolks

  • 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

  • 1 tsp sugar-free vanilla extract or use 1/2 tsp vanilla + 1/2 tsp rum extract

  • 1/4 cup mascarpone cheese or coconut cream (60 g/ 2.1 oz)

  • 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)

  • 1/2 to 1 tsp cacao powder for dusting

  • Optional: 5 tbsp grated sugar-free dark chocolate or 90% dark chocolate (25 g/ 0.9 oz)

Directions

  • To make the chocolate chia pudding layer, mix 1 cup of warm non dairy milk, 1/2 tsp vanilla, 2 1/2 tbsp cacao powder, coffee and 1/4 cup powdered sweetener. Add 4 tbsp chia seeds and let sit for 15 to 20 minutes to thicken.
  • To make the vanilla cream chia pudding, mix 1/2 cup of warmed non dairy milk, 2 tbsp sweetener and 1/2 tsp vanilla extract. Add 3 tbsp chia seeds and let sit for 15 to 20 minutes to thicken. Fold in 2 tablespoons of whipped cream or coconut cream.
  • To make the Tiramisu cream layer, place the egg yolks, remaining powdered sweetener and vanilla extract into a heat-resistant bowl. Beat the mixture until pale and creamy.
  • Place the bowl on top of a saucepan with simmering water. Reduce the heat and cook for 5 to 7 minutes, stirring constantly, until the mixture is lighter in color, increased in volume, and a little frothy.
  • Take off the heat. Add the mascarpone to the whipped yolks. Whisk until smooth.
  • In a separate bowl, whip the heavy cream at high speed until stiff peaks form. Gently fold the mascarpone yolk mixture into the whipped cream.
  • To assemble the jars, divide the chocolate layer between 5 jars, followed by the vanilla layer.
  • Top with the tiramisu layer, and then dust with cocoa powder.
  • Optionally, add grated dark chocolate.
  • Chill for a few hours and serve. Can be stored in a refrigerator for up to 3 days.
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Keto peanut butter bars

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Keto peanut butter bars
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Keto peanut butter bars

Servings

8

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

246

kcal

Ingredients

  • 3/4 cup (84 g) Superfine Almond Flour

  • 2 oz (56.7 g) Butter

  • 1/4 cup (45.5 g) Swerve , Icing sugar style

  • 1/2 cup (129 g) Creamy Peanut Butter

  • 1 tsp Vanilla extract

Directions

  • Mix all the ingredients for the bars together and spread into a small 6 inch pan
  • Melt the chocolate chips in a microwave oven for 30 seconds and stir.
  • Add another 10 seconds if needed to melt fully.
  • Spread the topping on top of the bars.
  • Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don’t be in a huge rush to eat them. 
  • For the Topping
  • 1/2 cup (90 g) Sugar-Free Chocolate Chips
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keto lava cake

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keto lava cake
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keto lava cake

Servings

2

servings
Prep time

5

minutes
Cooking time

9

minutes
Calories

460

kcal

Ingredients

  • 2 oz unsweetened chocolate (55g), at least 85% cocoa solids

  • 1 tablespoon super-fine almond flour

  • 2 oz butter unsalted, plus more for greasing ramekins

  • 2 eggs

  • 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use

Directions

  • Heat oven to 175 Celsius/350 Fahrenheit.
  • Grease 2 ramekins with butter.
  • Melt the chocolate and butter and stir to combine.
  • Beat your eggs well – best with a mixer.
  • Add to the chocolate/butter mix together with almond flour and sweetener and stir. You’ll get a dough-like consistency that is pourable.
  • Pour into 2 ramekins.
  • Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
  • Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!


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Keto Carrot cookies sandwich

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Keto Carrot cookies sandwich
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Keto Carrot cookies sandwich

Servings

24

servings
Prep time

40

minutes
Cooking time

15

minutes
Calories

110

kcal

Ingredients

  • Keto Carrot Cake Cookies

  • 3/4 cup of coconut flour

  • ¾ cup finely shredded carrots squeezed dry on paper.

  • ¼ cup finely chopped walnuts (optional)

  • 1 ½ teaspoons of baking powder

  • ¼ teaspoon salt

  • 2 teaspoons of ground cinnamon

  • ¼ teaspoon of ground nutmeg

  • ½ teaspoon of ground ginger powder

  • ½ cup butter softened

  • 4 ounces of full-fat cream cheese (room temperature)

  • 3/4 cup sugar substitute

  • 4 eggs

  • 1/2 teaspoon of vanilla extract 

  • Keto Cream Cheese Icing

  • 1 cup of confectioner’s sugar-substitute

  • 1/4 cup of unsalted butter softened

  • 2 ounces of full-fat cream cheese softened

  • 3-4 tablespoons of heavy whipping cream

  • 1 teaspoon of vanilla extract

  • 1/4 teaspoon of ground cinnamon powder


Directions

  • Keto Carrot Cake Cookie Dough
  • Pre-heat oven 350 degrees
  • Stir together coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, salt and set aside the dry ingredients.
  • In a separate bowl, beat together butter, cream cheese, sugar substitute, vanilla, extract, until fully combined.
  • Add the eggs, and beat well after each addition.
  • Stir in the ¾ cup of grated carrots. The carrots should be freshly grated using a box grater on fine or a food processor. Do not use pre-cut carrots as these will be too long and too dry. Then once grated squeeze dry the carrots with a paper towel.
  • Next add dry ingredients to wet mixture, beat until fully combined.
  • If adding the walnuts fold them in at this time too. 
  • Chill the cookie dough for ½ hour.
  • Measure a tablespoon at a time of cookie dough and roll them into balls. Or use a small cookie scoop.
  • Flatten slightly each ball onto a lightly greased cookie sheet.
  • Bake for 15 minutes or until lightly brown around the edges.
  • Allow cookies to cool for 30 minutes before drizzling the keto cream cheese icing.
  • Keto Cream Cheese Icing
  • Using an electric mixer combine the confectioner’s sugar substitute with softened cream cheese and butter. Add the vanilla extract, ground cinnamon powder. Lastly, add 3-4 tablespoons of heavy whipping cream. Start with 3 tablespoons and add more to thin out the icing if necessary.
  • Once the cookies are fully cooled you can drizzle the cream cheese icing to the top of each cookie. Give the cookies a couple of minutes to allow the glaze to set before eating.

Notes

  • You can store these cookies in the refrigerator for up to 5 days with icing or unfrosted. They can also be frozen iced or unfrosted.
  • To freeze your keto carrot cake cookies wait till the cookies have fully cooled. Then place your unfrosted or frosted cookies on a baking sheet and allow the cookies to freeze solid. After the cookies have frozen then wrap each cookie individually with cling wrap and place them in a labeled freezer bag. 
  • To defrost your keto carrot cake cookies, simply remove the cling wrap and let them thaw on the counter for 20 minutes. Taking off the cling wrap before defrosting will ensure that the cookies do not become soggy from condensation. 

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Keto red velvet cheesecake

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Keto red velvet cheesecake
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Keto red velvet cheesecake

Servings

1

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

183

kcal

Ingredients

  • Keto Red Velvet Brownie Portion

  • 3 ½ ounces of baking chocolate

  • 3/4 cup of unsalted butter (12 tablespoons)

  • 1 ½ cups of sugar substitute

  • 3 eggs , room temperature

  • 1 cup of finely milled almond flour (measure then sift)

  • 1 ¼ tablespoons of red food coloring

  • 1 ¼ teaspoon of white vingear

  • 1/2 teaspoon of vanilla extract

  • 1 teaspoon of baking powder

  • ¼ teaspoon of sea salt

  • Keto Cream Cheese Swirl

  • 8 ounces of cream cheese (room temperature)

  • 1 teaspoon of white vinegar

  • ¼ cup of sugar substitute

  • 1 egg

  • ½ teaspoon of vanilla extract

Directions

  • Keto Red Velvet Cheesecake Swirled Brownies
  • Pre-heat oven to 350 degrees and lightly grease an 8 x 8 square inch pan and line both the bottom and sides with parchment paper.
  • Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 15 seconds until fully melted. Stir well and allow to cool for 5 minutes.
  • To the chocolate, butter mixer, add the sugar substitute and mix well, until well combined.
  • Stir in the vanilla, red food coloring, and white vinegar
  • Whisk in the eggs one at a time and combine well.
  • Add the sifted almond flour, baking powder, and salt and stir.
  • Spread the brownie batter evenly into the prepared baking pan.
  • Cheesecake Swirl
  • In a large bowl using an electric mixer combine the cream cheese, sugar substitute, egg, vanilla extract, vinegar until fully combined.
  • Add spoonfuls of the cheesecake swirl to the top of the keto brownie base.
  • With a thin knife swirl the cream cheese topping into the brownie mixture causing it to marble.
  • Bake in a pre-heated oven for about 20-35 minutes, or until the center is just set but still is able to jiggle. Check for this constency at the 20 minute mark and add more time if needed.But do not overbake. Note that the brownies will continue to set as it chills.
  • Allow to fully cool on a baking rack for about 10 minutes. Then place in the refrigerator for another 30 minutes or so before enjoying.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

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Keto Bounty dessert

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Keto Bounty dessert
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Keto Bounty dessert

Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

115

kcal

Ingredients

  • Coconut layer:

  • 1 1/2 cups coarsely grated coconut or less

  • cup liquid cream

  • 3 tablespoons sweetener substitute for sugar

  • 1 tablespoon coconut oil

  • 1/4 teaspoon xanthan gum

  • chocolate layer

  • 60 gm dark chocolate 85% or 50 gm chocolate 95%

  • 1/2 cup liquid cream

  • Half a stick of butter (50 g)

  • 2-3 tablespoons sweetener substitute for sugar

Directions

  • Coconut layer Method :
  • In a saucepan, add the coconut oil, cream and sweetener and sprinkle the xanthan gum with constant stirring so that it does not clump (the same principle of sprinkling salt on food) while stirring all the time and leaving it to boil until it thickens and turns into an almost thick consistency. Remove from the heat, then add while hot to the coconut flakes and stir until the mixture is mixed, then pour into small dishes, put in the refrigerator until it cools completely, at least an hour before pouring the chocolate layer
  • chocolate layer Method:
  • Add all the ingredients together and melt in the microwave or in a water bath until the mixture is completely homogeneous and the chocolate is melted
    Pour over the cold coconut layer, then place in the refrigerator for at least an hour, until firm
    Sprinkle grated coconut for garnish and health
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Keto Madeleines cake

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Keto Madeleines cake
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Keto Madeleines cake

Servings

9

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

83

kcal

Ingredients

  • ½ cup / 50g almond flour

  • 2.5 tbsp / 37g unsalted butter melted

  • 2.5 tbsp / 25g powdered sweetener

  • 2 eggs medium

  • 1 tablespoon heavy cream (double cream)

  • ½ teaspoon baking powder

  • ½ teaspoon vanilla extract

  • ¼ teaspoon xanthan gum

Directions

  • Preheat your oven to 350 Fahrenheit / 175 Celsius / 155 fan and grease the madeleine mould with melted butter.
  • In a bowl or with a food processor, blend the melted butter, cream and sweetener until smooth.
  • Add the eggs and vanilla extract and blend until combined. Add the almond flour, baking powder and xanthan gum and mix.
  • Spoon the dough into a well-greased madeleine pan. I used a silicone madeleine mould. Do not overfill!
  • Bake for 15 – 17 minutes or until lightly golden. Remove from oven and allow to cool com-pletely before removing from the pan.
  • Dust with powdered erythritol.

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keto chocolate donuts

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keto chocolate donuts
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keto chocolate donuts

Servings

10

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

221

kcal

Ingredients

  • Donuts:

  • 4 large eggs

  • ½ cup unsalted butter melted (112 grams)

  • 3 tablespoons whole milk

  • 1 teaspoon stevia glycerite (equals ⅓ cup sugar)

  • ¼ cup coconut flour

  • ¼ cup unsweetened natural cocoa powder (not treated with alkali)*

  • ¼ teaspoon sea salt

  • ¼ teaspoon baking soda

  • Nonstick oil for pan

  • Glaze:

  • ¾cup dark chocolate chips (4.5 oz)

  • 1 tablespoon avocado oil

Directions

  • Preheat oven to 350 degrees F. Grease 10 silicone donut pan cavities.
  • Whisk together the eggs, melted butter, milk and stevia.
  • Whisk in the coconut flour, cocoa powder, salt, and baking soda.
  • Fill the pan cavities ¾ full. Bake until set and a toothpick inserted in the donuts comes out clean, about 17 minutes.
  • Place the pan on a cooling rack and allow to cool for 15 minutes.
  • Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl, in 30-second intervals, stirring after each session. Stir in the avocado oil.
  • Gently run a knife around the edges and center of each donut. Carefully release them from the pan. Dip each donut into the glaze.
  • If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts, or drizzle them with melted peanut butter.
  • Cool the donuts until the glaze sets, about 30 minutes, then serve. 


Notes

  • *The baking soda in this recipe needs an acid to react with, and cocoa powder treated with alkali will not provide that acid.
  • The nutrition label includes donuts and glaze, but no toppings.
  • Once completely cool, keep the leftovers in the fridge, in a single layer in an airtight container, for up to 4 days. Remove them from the fridge 30-60 minutes before you plan on eating them.

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Keto chocolate flan cake

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Keto chocolate flan cake 
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Keto chocolate flan cake 

Servings

8

servings
Prep time

25

minutes
Cooking time

1

hour 

20

minutes
Calories

309

kcal

Ingredients

  • CAKE:

  • 1 1/2 cups (150g) almond flour

  • 1/2cup (45g) chocolate protein powder (I used whey)

  • 2 tbsp cocoa powder

  • 1/4 cup (50g) sugar substitute

  • 2 eggs

  • 1/2 cup (117ml) water

  • 1/4 cup (50g) butter – melted

  • FLAN:

  • 2 cups (500ml) heavy cream

  • 4 eggs

  • 2/3 cup (125g) sugar substitute

  • 1 tbsp vanilla extract

  • 1 tbsp vanilla extract

  • sugar free caramel sauce or cajeta

  • butter for greasing

  • hot water


Directions

  • In a mixing bowl, whisk together all the ingredients for the cake.
  • In another bowl, mix together the flan ingredients.
  • Butter or grease the entire inside of the bundt pan.
  • Place a thin layer of caramel sauce/cajeta on the bottom of the bundt pan.
  • Pour in the cake batter and make sure it is even in the pan.
  • Pour in the flan mixture.
  • Place the bundt pan into a casserole dish and pour 1-inch of boiling water into the casserole dish.
  • Cover the bundt pan tightly with foil.
  • Bake at 350°F / 176°C for 70-80 minutes. Make sure the cake is done by inserting a toothpick and making sure it comes out clean.
  • Cool to room temperature and it’s advised to cool in fridge for an hour before taking out of the bundt pan and serving.
  • Enjoy

Notes

  • This make roughly 12 slices.
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Keto rose water Muhallabia

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Keto rose water Muhallabia
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Keto rose water Muhallabia

Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

139

kcal

Ingredients

  • For the Pudding:

  • 3 cups whole milk (2% milk is also fine), divided

  • 1/4 cup cornstarch

  • 1 tablespoon rose water

  • 1/3 cup sugar

  • For the Raspberry Rose Syrup (Optional):

  • 1/4 cup sugar

  • 1/4 cup water

  • 2 tablespoons seedless raspberry jam

  • 1 teaspoon rose water

  • Slivered almonds, chopped pistachios or walnuts, shredded coconut, optional garnishes

Directions

  • Slivered almonds, chopped pistachios or walnuts, shredded coconut, optional garnishes
  • Gather the ingredients.
  • In a small bowl, combine 1/2 cup of the milk with the cornstarch and rose water. Mix well with a fork or clean fingers, until the mixture is smooth and lump-free. (The cornstarch may be hard to stir at first, but will loosen as you mix.) Set aside.
  • In a medium saucepan, combine the remaining 2 1/2 cups of milk with the sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves.
  • When bubbles begin to break the surface, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly. 
  • Cook the pudding at a gentle simmer, stirring very frequently, until it thickens enough to coat the back of the spoon, about 5 to 7 minutes. (If you’re not stirring constantly, try not to scrape the bottom of the pan, or you may end up with lumps in your pudding.)
  • Pour or spoon the malabi into 6 to 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools). 

  • Make the Raspberry Rose Syrup
  • Gather the ingredients.
  • While the pudding chills, make the syrup: In a small saucepan, combine the sugar, water, and jam. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and incorporate the jam.
  • When the mixture is smooth, remove from the heat, and stir in the rose water. Transfer to a dish and refrigerate until ready to serve. 
  • To serve the malabi, spoon a little syrup over the top, and garnish with slivered or chopped nuts or coconut if desired. 

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