Tag: keto desserts

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Low Carb Almond Chocolate Chip Cookies

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

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

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 Strawberries and Cream Cake


*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

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 Pumpkin Cheesecake with Sour cream Topping

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

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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Easy Keto Cheesecake (GF, Low-Carb)

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I have to admit, I’m not a big TV watcher but I love The Great British Baking Show ! The competitors are always baking something that looks so delicious and tempting to the point where my husband will ask if we have any dessert to eat! For the finale 😩 I made this keto friendly cheesecake so we wouldn’t feel deprived while looking at all the yummy bakes on the show.

cheesecake

This cheesecake has a walnut/pecan crust, and is pretty simple to make. If you have a larger capacity food processor or blender you can use it for making the crust and the filling.  I decided to skip the water bath that you would usually bake a cheesecake in because it was too much work 😉. The cheesecake still came out super silky and delicious.

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3.58 from 7 votes

Easy Low-Carb Cheesecake

Easy to make and delicious, this keto, GF, low-carb cheesecake will truly hit the spot!
Prep Time15 minutes
chilling time2 hours
Total Time1 hour
Course: Dessert
Servings: 12 servings
Calories: 399kcal
Author: WhollyCupcake

Ingredients

CRUST

  • 1 cup walnuts
  • 1 cup pecans
  • 3 tbsp melted butter
  • 1 tbsp Erythritol (I used Swerve)
  • 1/2 tsp cinnamon

FILLING

  • 3 8 oz packages full fat cream cheese cut into smaller pieces
  • 1 cup erythritol
  • 1 tbsp pure vanilla extract
  • zest from one lemon
  • 1/3 cup heavy whipping cream
  • 3 eggs

Instructions

  • Preheat oven to 350F. Butter the bottom of a 9-in springform pan.
  • In a food processor, place the walnuts, pecans, sweetener, and cinnamon. Pulse until finely chopped. With processor running on high, drizzle in the melted butter until well combined and mixture starts to pul slightly away from bowl.
  • Press the crust into the bottom of the pan, making sure it's spread as even as possible.
  • Bake crust for 12-15 minutes
  • Remove crust from oven and allow to cool slightly while making the filling for the cheesecake
  •  Wipe out the food processor bowl, or if you have a blender you can use it as well.
  • Place inside the processor/blender the cream cheese, eggs, vanilla, sweetener, lemon zest and blend until silky smooth about 1-2 mins. Scrape sides of bowl
  • Add the heavy whipping cream and process for about 30 seconds more. Scrape sides of bowl again.
  • Place the springform pan with the crust on a baking sheet. Pour the filling into the crust
  • Bake 45-50 minutes, the center of the cheesecake should be slightly jiggly.
  • Turn oven off and open door slightly. Allow cheesecake to cool inside oven, this will preventive top  from cracking because of extreme temperature change.
  • Once cheesecake has cooled inside oven to where if can be easily handled, place in the refrigerator and chill for at least 2 hours.  I placed mine in the freezer to speed up the process because we were too eager to eat it 😋
  • Let me know how you liked this recipe if you try it, and please rate it at the bottom of post❤️❤️❤️

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 3.4g | Protein: 8.1g | Fat: 39.1g

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