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Flourless Almond Butter Cookies

Flourless Almond Butter Cookies

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Soft and chewy with bursts of chocolate chunks! You can substitute the almond butter for any other nut butter you like.  I used Justins Classic Almond Butter and honey to sweeten them.  If you choose to use sugar instead of the honey substitute 2/3 cup sugar.

FLOURLESS ALMOND BUTTER COOKIES-2


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5 from 1 vote

Flourless Almond Butter Cookies

Prep Time10 minutes
Cook Time10 minutes
Course: Dessert
Servings: 16 cookies
Calories: 153kcal
Author: WhollyCupcake

Ingredients

  • 1 Cup Creamy Almond Butter I like Justins but you can use any type you like
  • 1/2 Cup Honey or 2/3 cup sugar
  • 1 Egg Large
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 Cup Chocolate Chunks or Chips Semi-Sweet

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper or non-stick silicone mat
  • Combine all ingredients except chocolate chunks in a medium bowl and mix well using electric mixer. Add the chocolate chunks and incorporate well
  • Scoop dough into balls ( I use a dough scoop or spoon) and place onto baking sheet
  • Bake approx 10 mins or until cookies are set, keep in mind that cookies might feel like they are still raw but will set once cooled
  • Enjoy and please don't forget to rate recipe if you love them !

Nutrition

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 13g | Protein: 3.5g | Fat: 10.2g
 
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Low Carb Almond Chocolate Chip Cookies

Delicious almond cookies are keto, low carb, and gluten free

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I had some free time today (yey me!) after finishing up an order for slippers from my Etsy shop https://www.etsy.com/shop/kikiandalex/ and decided to bake up a batch of these yummy almond cookies.

These are not your regular cookies, they are pillowy soft and have an almost cake-like texture. I love the almond flavor, it reminds me of marzipan which goes beautifully with the dark chocolate chips inside.

These cookies whip up real quick which is great when the cravings set in!

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Low Carb Almond Chocolate Chip Cookies

Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Dessert
Keyword: gluten free cookies, keto, keto almond chocolate chip cookies, keto cookies, keto desserts, low carb cookies, low carb desserts
Servings: 30 cookies
Calories: 94.5kcal
Author: WhollyCupcake

Ingredients

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper
  • In a medium bowl, beat the butter with the sweetener until light in color and fluffy ( 1-2 mins)
  • Add the eggs one at a time, mixing after each one. Add in the vanilla and almond extract and mix
  • Add to the mixture the almond flour and baking soda and mix. Fold in the chocolate chips
  • Using a cookie scoop or a teaspoon, scoop the dough into 30 mounds. Top each cookie with an almond and gently press it into the cookies
  • Bake for 12-15 mins( mine were perfect at 13) but everyones oven is different. When you pull the cookies out of the oven they will feel soft,almost not done. Don't be tempted to bake them for longer, when they cool they have a wonderful texture. Enjoy!!!

Nutrition

Serving: 1cookie | Calories: 94.5kcal | Carbohydrates: 1.1g | Protein: 2.6g | Fat: 8.7g
Delicious almond cookies are keto, low carb, and gluten free

Please rate recipe at the bottom if you tried it and loved it ❤️

 
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Keto Orange Chocolate Drizzle Cake ( Low-carb, GF)

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I love anything citrusy. Desserts made with citrus to me are light and bright. This bundt cake is quick to whip up ( you only need one bowl!), and you can have it for breakfast with a cup of coffee or tea ( as well as anytime of the day if you please.) Enjoy this one, it’s a keeper!

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3.15 from 7 votes

Keto Orange Chocolate Drizzle Bundt Cake (Low-carb, GF)

Cook Time30 minutes
Course: dess
Keyword: keto, keto dessert, keto orange bundt cake, keto orange drizzle bundt cake, low carb, low carb dessert
Servings: 12 slices
Calories: 239kcal
Author: WhollyCupcake

Ingredients

Cake Batter

Chocolate Drizzle

Instructions

  • Preheat oven to 350F. Butter a 9 in bundt cake pan.
  • In a medium bowl, beat the butter and erythritol until fluffy, approx 1 minute.
  • Add  eggs one at a time to the butter mixture and incorporate using an electric hand mixer. Add the vanilla extract,  orange extract and orange zest and  mix.
  • Add the almond flour, and baking powder to the butter mixture and mix until well incorporated.
  • Spoon mixture into the greased bundt pan and level with a spatula. Bake for 30 mins or until inserted toothpick comes out clean.
  • Place bundt pan on a cooling rack and allow to cool approx 10 minutes. Using a butter knife gently loosen cake around the edges and around inside ring. Gently invert cake onto cooling rack and allow to cool completely.
  • Melt the chocolate chips and heavy cream  in a microwave safe dish in 10 second intervals until shiny and completely melted.  Spoon into a small ziplock back, cut corner off and drizzle over the bundt care.
  • Allow chocolate to cool and enjoy!

Nutrition

Serving: 1slice | Calories: 239kcal | Carbohydrates: 2.4g | Protein: 6.3g | Fat: 21.6g
 
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Keto Strawberries and Cream Cake


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This delicious cake is bursting with fresh strawberry flavor. Easy to make and oh so satisfying. I hope you give it a try when you’re in the mood for something sweet, or are planning a special dessert.

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4 from 42 votes

Low Carb Strawberry and Cream Cake

This low carb/keto friendly strawberry and cream cake is bursting with strawberry flavor!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Keyword: keto cake, keto desserts, keto strawberry cake, low carb dessert, low carb strawberry cake
Servings: 12 servings
Calories: 494kcal
Author: WhollyCupcake

Ingredients

Cake Batter

  • 3 cups Almond Flour
  • 3/4 cup Erythritol confectioner style
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 0.3oz Box of sugar free strawberry jell-o gelatin it’s the smallest box they sell
  • 8 tbsp butter unsalted room temperature 1 stick
  • 4 eggs large, room temperature, separated
  • 3/4 cup heavy whipping cream, room temperature
  • 1/2 cup full fat plain greek yogurt, room temperature
  • 2 tsp natural vanilla extract
  • 1/3 cup freeze dried strawberries, crushed

Strawberries and Cream Frosting

***Extra layer of pudding ( optional please see recipe note at bottom or recipe)

  • 1 box 0.8 oz jell-o sugar free cook and serve vanilla pudding this is completely optional. IIf you decide to use it as an extra layer between cake layers to the addition of the whipped cream it will add 1.6 extra grams carbs per slice. Cook according to directions using whole milk instead of fat free and let cool completely before using.

Instructions

  • Preheat oven to 350F,  butter 2,  9 inch round cake pans.
  • In a small bowl whip the egg whites until soft peaks form( when you lift the beaters the peaks gently fold over), set aside
  • In a medium bowl whisk together the almond flour, erythritol, baking powder, salt, packet of jell-o powder, and the freeze dried strawberries
  • In a large bowl beat the butter until fluffy, add the  2 egg yolks one at a time, vanilla extract, yogurt, and whipping cream. Beat together until incorporated. 
  • Mix the dry ingredients into the wet ingredients and beat until well combined. Gently fold in the egg whites until well combined.
  • Spoon mixture evenly amongst the 2 cake pans. It might seem like small amount of batter but it will be enough for each layer.
  • Bake for 22-25 mins or until toothpick inserted into middle comes out clean.
  • Let cake cool in the pans for 10 mins, then invert onto cooling rack and let cool completely.
  • While the cakes are cooling make the frosting by pouring the cold whipping cream into a large bowl, add the erythritol, and vanilla extract. At this point I start whipping the mixture and once it slightly thickens I taste to see if I need more sweetener. Whip until firm and resembles whipped cream, being careful not to over whip or it will turn to butter.  Once it is whipped cream consistency, fold in the crushed strawberries.
  • Assemble the cake by placing one cake on a platter, top with whipped cream followed by the sliced strawberries, place other cake on top and cover entire cake in whipped cream. Decorate with the fresh sliced strawberries and sprinkle with more crushed strawberries if desired. Enjoy !!!

Notes

***The cake I have pictures of has a layer of jell-o sugar free cook and serve vanilla pudding which is optional. If you decide to use it it will add 1.6 grams of extra carbs to each slice.

Nutrition

Serving: 1slice | Calories: 494kcal | Carbohydrates: 6.2g | Protein: 10.7g | Fat: 47.2g
 
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Keto One Bowl Double Chocolate Muffins

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If you have a bowl and a whisk, then you can make these one bowl double chocolate muffins. Full of chocolate flavor, these won’t disappoint. Low-carb, gluten-free, and keto friendly…you’re welcome. Now get baking and let me know how you like them!

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5 from 2 votes

Keto Double Chocolate Muffins

So full of chocolate flavor, you won’t believe these are low-carb!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Keyword: gluten free muffins, keto breakfast, keto dessert, keto double chocolate muffins, keto muffins, low carb muffins, sugar free muffins
Servings: 12 muffins
Calories: 161.6kcal
Author: WhollyCupcake

Ingredients

Instructions

  • Preheat oven to 350F, and line a muffin tin
  • In a large bowl, combine the almond flour, cocoa powder, erythritol and baking powder, and whisk until combined
  • Into the dry ingredients add the vanilla, eggs, heavy whipping cream, and whisk. Mix in the melted butter  and chocolate chips
  • Spoon or scoop mixture into the lined muffin tin and bake for 20 minutes. Remove muffins to cooling rack
  • Enjoy!!!!

Nutrition

Serving: 1muffin | Calories: 161.6kcal | Carbohydrates: 1.6g | Protein: 3.8g | Fat: 15.2g
 
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Pear and Almond Tart for a Crowd

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This happens to be one of my favorite tarts. Almond filling sits on top of a golden crust topped with pear halves. My dad usually makes it because I was always under the impression that it’s a lot of work. To my surprise it is fairly easy to make.  I used this recipe for a larger crowd, perfect for THE HOLIDAYS.  I hope you enjoy it as well❤️. Hawaii Coffee Company/p>/p>

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This is what the crust mixture consistency should be like before pressing into the pan
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The crust before baking, make sure you pierce all over before blind baking. The crust mixture will have consistency of sand, it’s normal

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Pear and Almond Tart for a Crowd

Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Keyword: dessert for a crowd,, easy dessert, pear and almond tart
Servings: 24 servings
Calories: 190kcal
Author: WhollyCupcake

Ingredients

Crust

Filling

  • 6 Tbsp butter softened
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 Tbsp + 4 tsp all purpose flour
  • 1/2 tsp almond extract
  • 4 eggs large
  • 1 1/2 cups almond flour
  • 10 canned pear halves very well drained and patted with paper towel
  • 2 Tbsp butter melted

Instructions

  • Preheat oven to 350F

Crust

  • Beat together the sugar, butter, salt, and extracts
  • Add the flours, stirring to make crumbs that stick together when squeezed
  • Press the crumbs into the bottom and sides of a  14×10 in pan. Prick all over with a fork
  • Chill the crust in the freezer for 15 mins, then bake until slightly golden 18-20 mins. Remove from oven

Filling

  • Beat together the butter, salt, sugar, flour, and almond extract
  • Beat in the eggs, add the almond flour stirring just enough to combine

To assemble tart

  • Spread filling in the bottom of the pre baked crust
  • Place the well drained pears on top of the filling, pressing down gently so edges are covered. Brush pears with melted butter
  • Bake tart for 40-45 minutes until top is lightly browned
  • Cool before serving

Notes

Recipe adapted from King Arthur Flour

Nutrition

Serving: 1piece | Calories: 190kcal | Carbohydrates: 18.5g | Fat: 11.7g | Sugar: 8.1g
 
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Keto Pumpkin Cheesecake with Sour cream Topping

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This recipe might be coming in a little late for Thanksgiving, but cheesecake needs no Holiday! Besides Christmas will be here soon enough….and tomorrow is even closer😋 I mixed and matched two of my favorite cheesecake recipes and came up with this. It’s soooo creamy and full of warming spices, and that sour cream topping has a little surprise inside, orange zest! The pumpkin and orange flavors go wonderfully together in this simple to make dessert. Enjoy!!!❤️

keto pumpkin cheesecake with sour cream topping.png


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3.34 from 3 votes

Keto Pumpkin Cheesecake with Sour Cream Topping

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: keto, keto dessert, keto pumpkin cheesecake
Servings: 12 servings
Calories: 428kcal
Author: WhollyCupcake

Ingredients

Crust

  • 2 cups pecans
  • 1 Tbsp erythritol
  • 3 Tbsp butter melted
  • 1/2 tsp cinnamon

Filling

  • 3 8oz cream cheese packages room temperature
  • 1 can(15oz) pumpkin puree unsweetened
  • 2 eggs large
  • 3 egg yolks
  • 1 cup erythritol
  • 1 Tbsp vanilla extract
  • 2 Tbsp pumpkin pie spice (you can start with 1 tbsp and work up depending on how much flavor you want)

Sour Cream Topping

  • 2 cups full fat sour cream
  • 1 tsp vanilla extract
  • 3 Tbsp erythritol
  • zest from an orange
  • 1/2 tsp pure orange oil or extract adjust to liking

Instructions

  • Preheat oven to 350F. Butter a 9 inch springform pan
  • In a large capacity food processor add the pecans, melted butter, erythritol, and cinnamon. Process until finely chopped and combined.
  • Spread the pecan mixture into the bottom the the buttered pan and gently press with your fingers working it a little up the sides of pan. 
  • Bake crust for 8 minutes, remove from oven and let cool while you make the filling
  • Wipe the food processor bowl with a paper towel. Inside place the cream cheese, eggs and yolks and process until well combined scraping bowl sides with a spatula if needed, pumpkin puree, erythritol, vanilla extract and the pumpkin spice mix. Process until very smooth, use a spatula to scrape bowl walls once in a while. I like to taste my filling and adjust the flavorings/sweetness.
  • Pour the filling over the crust and bake for 55 mins. In the meantime make the sour cream topping by whisking the sour cream, erythritol, orange zest, and extracts together until smooth.
  • When the 55 mins have passed, pour and gently spread the sour cream topping on top of the cheesecake and bake for and additional 7 mins.
  • Turn oven off and open door slightly leaving the cheesecake inside the oven to cool(it may take a couple of hours). When cool remove from oven and chill in fridge for up to 24 hrs before serving( I never have the patience to wait that long before I eat it)

Nutrition

Serving: 1slice | Calories: 428kcal | Carbohydrates: 7g | Protein: 8g | Fat: 40g | Saturated Fat: 17.4g | Fiber: 2.9g

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Pecan Pumpkin Spice Keto Bombs(GF,Low Carb)

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Just a little bomb dropping  for fall. These little balls of joy are great for a quick snack/pick-me-up.  Adjust the mount of pumpkin spice to your taste.

pumpkin spice keto bombs

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Pecan Pumpkin Spice Keto Bombs

Autumn is here with these simple yet delicious pumpkin spice keto bombs.
Prep Time10 minutes
chilling time1 hour
Total Time10 minutes
Course: Dessert, Snack
Keyword: keto, keto bombs, pumpkin spice keto bombs
Servings: 18 bombs
Author: WhollyCupcake

Ingredients

  • 1 1/2 cups pecans
  • 1/2 cup shredded coconut
  • 1/4 cup coconut oil
  • 2 tbsp nut butter of choice I used almond butter
  • 2 tbsp hemp seeds
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp erythritol
  • 2 tbsp Cacao Nibs optional

Instructions

  • In a large bowl of a food processor add all the ingredients.
  • Process mixture until it starts sticking together, scraping sides occasionally. It should resemble a semi chunky/coarse paste.
  • Using cookie scoop divide mixture evenly into 18 bombs, rolling them between your palms.
  • Place on parchment lined cookie sheet and chill for about an hour. Keep pecan bombs refrigerated until ready to consume or they will soften  when coconut butter comes to room temperature.
    Enjoy!!!

Notes

I altered this recipe from the original Pecan Pie Fat Bombs from    
https://www.bakerita.com/pecan-pie-fat-bombs/  
If you made and love this recipe please rate below and tag your instagram pics to #whollycupcake or @ms.ralu

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Garlic Bread Muffins(GF,Keto,Low Carb)

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These Garlic Bread Muffins are sooooo good, you won’t miss the traditional garlic bread.  I had made some clam chowder for dinner and wanted a little something something to go with it.  I found this recipe on AlldayIdreamaboutfood, printed it out and got to work ( not too much though 😉.). I love recipes where you just throw everything in a food processor and voila! I altered the recipe just a bit because of a mistake I made…(see below.) You can either make recipe as posted or you can find original recipe if you click link above to the website.

keto garlic muffins

Don’t these look amazing? They have the prefect amount garlic, cheese, and parsley. I had them the next day  for lunch with some of my homemade beef broth, and they tasted just as delicious, if not more so. Just pop in the micro for about 30 seconds and re-enjoy.

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I admit, I didn’t read the whole recipe thoroughly and I threw all the ingredients in the food processor. I put both cheeses in, and ended up sprinkling some extra mozzarella on top and did not cover it like recipe states ( I think that’s to get the cheesy center) but nevertheless they came out great.

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5 from 1 vote

Garlic Bread Muffins ( GF, Keto, Low Carb)

Quick to make and delicious, these low carb garlic bread  muffins are great with soup, salad, or anywhere in between.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, muffins, Snack
Keyword: cheese garlic bread muffins, gluten free garlic bread muffins, keto garlic bread muffins, keto savory muffins
Servings: 12 muffins
Calories: 284kcal
Author: WhollyCupcake

Ingredients

  • 4 tbsp unsalted butter melted
  • 4 cloves garlic minced
  • 1/2 cup full fat sour cream
  • 4 eggs large
  • 1 tsp sea salt
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1 1/2 cups shredded extra sharp cheddar
  • 2 tbsp parsley chopped
  • 4 oz shredded mozzarella and extra for sprinkling
  • sea salt for sprinkling

Instructions

  • Preheat oven to 325F and line a 12 cup muffin pan.
  • Combine the butter an half the minced garlic in a small bowl and mix
  • In a large food processor, combine sour cream, eggs, remaining garlic, and salt. Process until well combined.
  • Add the almond flour, baking powder, cheeses, and parsley and process until smooth.
  • Divide the batter evenly between the muffin wells. Using a teaspoon make a small indentation in the top of each muffin and drizzle small amount of the garlic butter on each muffin. Sprinkle each with mozzarella and sea salt.
  • Bake for 25-28 minutes until golden brown. Remove to cooling rack until edible temperature, whatever that might be for you and enjoy!!!

Notes

There will be oil in the bottom of the muffin tin as you remove the muffins, no to worry, the muffins themselves are not greasy at all.
Please rate recipe if you made and love it. Also tag your pics on instagram to #whollycupcake or @ms.ralu

Nutrition

Serving: 1muffin | Calories: 284kcal | Carbohydrates: 1.8g | Protein: 12.1g | Fat: 24.6g

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Magic Keto Cookies (GF)

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These cookies are SUPER EASY to make. A blend of nuts, coconut, and chocolate chips, these are sure to please.  These mounds of joy are low carb, gluten-free, and keto friendly. I found this recipe on https://www.delish.com/magic keto cookies

These cookies come out chewy and delicious.  Very hardy as well, I love mine with a cup of coffee or tea

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3.69 from 440 votes

Magic Keto Cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Dessert
Keyword: gluten free cookies, keto cookies, low carb cookies
Servings: 25 cookies
Calories: 129kcal
Author: WhollyCupcake

Ingredients

  • 1/4 cup coconut oil Solid(do not melt)
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp Sweetener I used Swerve
  • 1 cup sugar free chocolate chips I used Lily's
  • 1 cup coconut flakes Unsweetened
  • 1/2 cup pecans chopped
  • 1/2 cup walnuts chopped
  • 1 tsp vanilla extract
  • 4 egg yolks
  • sea salt flakes for sprinkling on top (optional)

Instructions

  • Preheat oven to 350F, and line a large baking sheet with parchment paper
  • In a large bowl stir coconut oil, butter, sweetener, vanilla extract,and egg yolks. Mix in chocolate chips, coconut, and nuts.
  • I used a cookie scoop and got 25 cookies, or you can use a spoon to drop even amounts of dough onto baking sheet. Sprinkle with the sea salt if desired
  • Bake 12-14 minutes until light golden brown

Notes

***Please note there will be some oil coming out of these as they bake because there is no flour to absorb it. Let them cool on the cookies sheet for about 10-15 mins then transfer to cooling rack with paper towel underneath.

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 1.9g | Protein: 1.9g | Fat: 12.5g


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You can refrigerate them for up to a week. Take them out to room temp 30 mins before eating ( optional) If you make this recipe and love it, please rate it at the bottom

Enjoy ❤️❤️❤️

Ralu