Tag: lowcarbdessert

Desserts and Breads

Low Carb Carrot Cake

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This was a total hit in my house on Easter! Tasted extremely similar to your traditional recipe, without all the sugar and carbs! Wish I had made two, because it was GONE!

Ingredients

Cake:

  • 12 Tbsp softened butter, or a stick and a half
  • 3/4 Cup powdered monkfruit sweetener or equivalent (swerve, allulose, etc)
  • 5 eggs (room temperature)
  • 1 Tbsp molasses, totally optional and you might worry about the carbs but it only adds like 1 net carb per slice (if that) and it deepens the flavor so much. Trust me. Use it.
  • 1 tsp vanilla extract
  • 2 1/2 Cups almond flour
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • 1/2 tsp salt (I used pink Himalayan)
  • 2 Cups grated carrots (I don’t have a grater, so I used a food processor, which was incredibly easy) measure loosely, don’t pack it!
  • 1/2 Cup of crushed walnuts for your batter, and another 1/2 Cup for topping

Icing:

  • 8 oz cream cheese, softened
  • 4 Tbsp butter, softened
  • 1 Cup powdered monkfruit or equivalent
  • 2 tsp vanilla extract
  • 3 Tbsp heavy cream (you can adjust to your liking, but I like a smoother icing)

Directions:

Cake:

  • Preheat your oven to 350 F, and grease two 9 inch round baking pans. Or if you have parchment paper, line with that. Much easier to get the cake out unscathed!
  • In a large mixing bowl, beat the butter and sweetener until smooth. Takes a few minutes. Once that happens, add in the molasses, vanilla, than one egg at a time. This ensures you won’t have any whites not combined.
  • Add in your dry ingredients SLOWLY to avoid a smoke bomb in your kitchen. Beat on low until well combined. Then fold in your carrots and nuts.
  • Add equal amounts of your batter to each cake pan. This batter is pretty thick, so it was really easy to separate them for once. If you’re OCD like myself, invest in a food scale.
  • Bake for 30 minutes, and let cool completely before even touching it.

Icing:

  • While the cake is in the oven, start your icing.
  • In a large mixing bowl add in your butter and cream cheese and whip it up until it’s nice and smooth. Then add in your sweetener. Then the vanilla. If your icing is the consistency you like, then you can 86 the whipping cream. I usually end up adding quite a bit, but I just go on looks and taste. So you can totally make it your own! Even if it gets too runny, you can add more sweetener in if needed. Don’t be afraid to make a mistake.
  • Once cakes are cooled, add icing how you like it, top with your remaining nuts, and enjoy.
Desserts and Breads

Keto Copycat Samoas Cookies

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Although my full time job hasn’t closed due to the COVID-19 outbreak, and I’m not quarantined, I had a half day of work today! So naturally, I used it to make something sweet for you guys. Let me just say, holy moly, these have all the taste of the Samoas we know and love, but a lot fresher and keto friendly of course! Let’s dive into this recipe!

Ingredients for cookies:

  • 2 Cups almond flour
  • 1/2 Cup of confectioner’s monkfruit (I used Lakanto)
  • 1/2 tsp of baking soda
  • 1 egg
  • 1 stick of unsalted butter, melted
  • 1 tsp vanilla extract

Ingredients for toppings:

  • keto friendly chocolate chips (a little bit of coconut oil too)
  • unsweetened coconut flakes
  • Walden Farms caramel dip (or you can make your own, but sometimes I like working smarter and not harder)

Instructions for cookies:

  • Preheat your oven to 350
  • add all cookie ingredients to a stand mixer, or a large mixing bowl and use a hand mixer. Mix until well combined.
  • use a cookie scoop and you should get 16-18 cookies, and place them on a parchment lined cookie sheet.
  • when you plop them on the paper, use the back of the scoop to flatten the cookies. (optional, but if you wish, use the end of a wooden spoon to put a hole in the middle of the cookies)
  • bake for 10-12 minutes
  • let cool completely!

Instructions for toppings:

  • add about a cup of your chocolate chips to a microwave safe bowl, and a plop of coconut oil and microwave in 30 second intervals until melted. (my microwave sucks, so I go old fashioned, and make a double boiler)
  • once cookies are completely cooled, start dipping the bottoms into the chocolate, just coating the bottom, and put them back on your parchment paper (as long as the pan isn’t still warm from earlier)
  • in a separate bowl, combine your desired amount of coconut flakes and caramel dip. I liked mine a little stiffer, so I used more coconut than dip. But, you can do what you like. Add that to the tops of the cookies.
  • then use a fork and drizzle some more of your melted chocolate on the tops, and let the cookies sit until all the chocolate sets, then ENJOY!
Desserts and Breads

Keto Monster Cookies

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My best dessert recipe to date! (Sorry for the lack of posts recently) These were FABULOUS! They were crispy on the bottom and edges, and delicate and chewy in the center. Gotta give this a try!

Ingredients:

  • 1/4 cup granulated white monkfruit
  • 1/2 cup granulated golden monkfruit
  • 1 cup Carbquik (amazon or some walmart stores carry it)
  • 1/2 tsp baking soda
  • 1 egg
  • stick of butter
  • 3/4 cup no sugar added peanut butter
  • 1 tsp vanilla extract
  • keto friendly chocolate chips (I used Let’s Bake Believe)
  • atkins M&M’s

Directions:

  • Preheat your oven to 350
  • Either in a big mixing bowl with a hand mixer, or a stand mixer, cream the sugars and butter together for about two minutes until well combined and creamy.
  • Add in the peanut butter, vanilla, and egg and mix.
  • Slowly add in your dry ingredients.
  • Once well combined, fold in half of the chocolate chips and M&M’s
  • Take a cookie scoop or a spoon, and overfill it. (these are monster cookies for a reason) Place the dough on some parchment paper, and flatten out with the back of your scoop or spoon, and top each one with more chocolate chips and M&M’s.
  • Pop them in the oven for about 12 minutes.
  • Let cool completely, then enjoy.