Category: Cakes & Brownies

Cranberry Upside Down Cake

Serves 12

Calories 230

Net Carbs 4 grams

Protein 5 grams

Ingredients

1/2 cup Swerve Brown

1/4 cup butter, melted

1 cup fresh cranberries

1/2 cup chopped pecans

1 box Swerve Vanilla Cake Mix

1/2 teaspoon ground cinnamon

3 large eggs

1/3 cup oil or melted butter

1/3 cup water

2 teaspoons vanilla

Instructions

Preheat oven to 350F and grease 9 inch round cake pan well.

In the bottom of the pan, stir together the Swerve Brown and the melted butter until well combined. Spread evenly over the bottom of the pan and sprinkle with cranberries and pecans.

Whisk together the cake mix and cinnamon. Whisk in eggs, oil, water and vanilla until well combined.

Pour over the topping in the pan and bake 25-30 minutes, or until the cake is ggolden brown and firm to the touch. Remove and let cool 10 minutes in the pan then run a knife around the edges and flip out onto a cake plate.

Sugar Free Crock Pot Molten Lava Cake

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Get ready to celebrate the Season!

Serves 12

Calories 160

Net Carbs 5.6 grams

Fat 9.1 grams

Protein 11.1 grams

1 1/2 cup Swerve, Granular, Divided into quantities of 1 1/4 cup and 1/4 cup.

1/2 cup almond flour

1/2 cup coconut flour

5 Tablespoons cocoa, (Dark or Regular) Divide into separate quantities of 3 Tablespoons and 2 Tablespoons.

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup butter, melted

3 eggs

3 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon vanilla liquid stevia

4 ounces sugar free chocolate chips

2 cups hot water

Grease crock pot

Mix 1 1/4 cup Swerve, flours, 3 Tablespoons cocoa, salt and baking powder

Add melted butter, eggs, egg yolks, vanilla and stevia and mix well.

Pour into crock pot.

Top with chocolate chips.

Mix remaining 2 Tablespoons of cocoa and remaining 1/4 cup of Swerve with hot water.

Pour over chocolate chips.

Cover and cook on low 3 hours.

Allow to cool slightly before serving.

 

Sugar Free Pumpkin Bread

Serves 12

Calories 177

Net Carbs 3 grams

Fat 13 grams

Protein 5 grams

Ingredients

1 cup almond flour

1/4 cup coconut flour

3 Tablespoons golden flaxseed meal, finely ground

3 Tablespoons psyllium husks, finely ground

1 Tablespoon pumpkin pie spice

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons butter or solid coconut oil

1 cup Swerve  Granulated

2 teaspoons apple cider vinegar

4 eggs

1 cup pumpkin puree

Glaze

1 Tablespoon freshly grated ginger

1 Tablespoon water as needed

6 Tablespoons Swerve Confectioner’s

Pinch of salt

Instructions

Bread

Preheat oven to 350F and grease and flour a 5×9 loaf pan with coconut flour.

Whisk together flours, husks, spice, baking powder and salt.

Cream butter or coconut oil and Swerve Granulated. Mix in vinegar and the eggs one at a time.

Add in the dry mixture in two parts, alternating with pumpkin puree and mix for about 2-3 minutes til fully incorporated and elastic.

Put in pan and smooth top with wet hands.

Bake for 55-70 minutes til deep golden and a toothpick inserted in the middle comes out clean.  Just as bread is  beginning to brown  cover with foil. (This should be around 35 minutes.)

Cool in pan for 15 minutes before removing from pan and then cool completely before glazing.

Glaze

Mix ginger and water and allow to rest for 10 minutes

Add Swerve Confectioner’s and salt to small bowl and sieve in the  ginger juice squeezing ginger.

Whisk til incorporated adding a teaspoon of water at a time til desired thickness is achieved.

Drizzle over bread.

 

 

 

 

Sugar Free Key Lime Pound Cake

Nutritional Information

Serves 16

Calories 210

Net Carbs 2 grams

Fat 18 grams

Protein 7 grams

Ingredients

Cake

3 1/2 cups almond flour

1/4 cup coconut flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter

3/4 cup Swerve, Granular

4 large eggs

1/2 cup unsweetened almond milk

1/3 cup key lime juice

2 teaspoons key lime zest

Glaze

3 Tablespoons Swerve, Confectioner’s

2-3 teaspoons key lime juice

Instructions

Preheat oven to 325F and grease a 9×5 loaf pan very well.

Whisk  together almond flour, coconut flour baking powder and salt.

Beat together butter and Swerve til fluffy and add eggs til well combined and beat in half of the almond flour mixture.

Beat in the almond milk, lime juice and lime zest and then beat in the remaining almond flour mixture.

Put into the loaf pan and bake about 1 hour, covering with foil after about 45 minutes. Bake until the edges are golden brown and the top is firm to the touch and the middle is cooked through.

Remove from oven and cool in the pan for 15 minutes and flip onto wire rack to cool completely.

Glaze

Whisk the Confectioner’s Swerve and lime juice together til smooth and drizzle over the cooled cake.

 

Sugar-Free Maple Walnut Muffins

Nutritional Info

Serving Size 1 muffin

Servings 12

Calories 260

Net carbs 2 grams

Fat 23 grams

Protein 8 grams

Ingredients

Muffins

2 cups almond flour

1/2 cup Swerve Granulated

1/3 cup unflavored whey protein powder

1/4 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs

1/2 cup butter, melted

3/4 cup unsweetened almond milk

1 teaspoon maple extract

3/4 cup chopped walnuts, divided

Glaze

1/4 cup Swerve Confectioner’s

2 Tablespoons heavy cream

1-2 Tablespoons water to thin glaze

Instructions

Muffins

Preheat oven to 325F and grease 12 muffin tins well or line with paper liners.

Combine almond flour, Swerve Granulated, protein powder, coconut flour, baking powder and salt and stir in eggs, melted butter, almond milk and maple extract til well mixed and stir in 1/2 cup of walnuts.

Put batter in muffin tin and sprinkle with remaining nuts, pressing lightly to adhere. Bake 25-30 minutes til set and golden brown.

Cool completely,

Glaze

Combine Swerve Confectioner’s, cream and maple extract and just enough water to thin to drizzling consistency. Drizzle over cooled muffins.

Low Carb Pineapple Upside Down Cake

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Nutritional Info

Serves 12

Calories 318

Net Carbs 7 grams

Fat 28 grams

Protein 9 grams

Ingredients

3 Tablespoons butter

1/4  cup Swerve Granular

2 teaspoons sugar-free syrup

1/4 cup heavy cream

1/4 teaspoon vanilla extract

1 cup diced pineapple

Cake

3 cups almond flour

1/3 cup unsweetened whey protein powder

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter

1/2 cup Swerve Granular

2 large eggs at room temperature

3/4 teaspoon pineapple extract

3/4 cup unsweetened almond milk

Directions

Preheat oven to 325F and grease a 9-inch springform pan well.

Bring butter, Swerve and syrup to boil for 1 minute. Remove from heat and add cream and vanilla. Pour this topping into pan and sprinkle with diced pineapple.

For the cake, mix flour, whey, baking powder and salt in a separate bowl and mix butter and sweetener until well combined.

Beat eggs and pineapple extract into butter mixture and add half the dry mixture and beat and add half the almond milk and beat and repeat.

Spread batter over the topping and bake 35 to 45 minutes, or until golden brown and just set to the touch. Remove from oven and cool for 10 minutes.

Run a sharp knife around the inside of the pan to loosen and remove pan sides. Top cake with a serving platter and flip. Run a sharp knife between the bottom of the springform pan and the cake topping to loosen and gently lift pan bottom.

 

Low Carb Breakfast Lemon-Blueberry Bread

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Nutritional  Info

Serves 10

Calories 192

Net Carbs 5  grams

Fat 15.3 grams

Protein 6.3 grams

Ingredients

2 1/2 cups almond flour

2/3 cup Swerve Confectioner’s Sweetener

Zest of one lemon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/2 cup+1 Tablespoon milk

1/4 cup coconut oil

2 1/2 Tablespoons lemon juice

1 Tablespoon apple cider vinegar

2 teaspoons vanilla extract

1 cup blueberries

Glaze

4 ounces cream cheese,  room temperature

1 Tablespoon butter, softened

1/3 cup Swerve Confectioner’s  Sweetener

1 Tablespoon lemon juice

Lemon zest

1/8 teaspoon salt

Directions

Preheat oven to 350

Combine flour, Swerve, baking powder, baking soda and zest.

Add eggs, milk, oil, lemon juice, vinegar and vanilla and blend together with a whisk until well combined and smooth.

Pour half into a parchment paper lined 1 pound loaf pan and add half of blueberries. Pour in the rest of the batter and add the remaining blueberries gently.

Bake for 30 minutes and then cover completely with foil to steam and then bake about 25-35 minutes more.

Remove from oven and cool completely.

Remove from pan.

Blend cream cheese and butter with mixer and add lemon juice and zest and blend again.

Add Swerve and salt and blend again.

You may thin with juice or thicken with Swerve.

Spread over loaf.

Low Carb Lemon Poppyseed Cake

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Nutritional Info

Serves 12

Calories 230

Net Carbs 3 grams

Fat 21 grams

Protein 5 grams

Ingredients

1 box Swerve Vanilla Cake Mix

3 eggs

1/3 cup melted coconut oil

1/3 cup fresh lemon juice

2 Tablespoons lemon zest

2 Tablespoons poppyseeds

1 Tablespoon vanilla extract

Icing

3 oz. softened cream cheese

1/4 cup softened butter

1/2 teaspoon vanilla

1/2 cup Swerve Confectioner’s

Instructions

Preheat the oven to 350 F. and line an 8 inch round cake pan with parchment paper and grease the sides with butter.

In a large mixing bowl mix together the cake mix, eggs, coconut oil, lemon juice, lemon zest, vanilla extract and poppyseeds.

Pour the batter into the prepared cake pan and transfer to the oven to  bake for 25-30 minutes until the center is set and a toothpick inserted into the middle comes out clean. Transfer the cake to a cooling rack.

While the cake is cooling make the  icing by beating together the cream cheese, butter and vanilla til light and fluffy. Slowly incorporate the Swerve Confectioner’s.

Ice the cake with an offset spatula and store in the refrigerator til ready to serve. Remove from refrigerator about 20 minutes before serving.

Sugar-Free Chocolate Sheet Cake

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Serves 20

Calories 230

Net Carbs  2.8 grams

Fat 20.3 grams

Protein 5.8 grams

Ingredients

2 cups almond  flour

3/4 cup Swerve  Granulated

1/3 cup coconut  flour

1/3 cup unflavored whey protein powder

1 Tablespoon baking  powder

1/2 teaspoon  salt

1/2 cup butter

1/2 cup  water

1/4 cup cocoa

3 large eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

1/4 cup water

Frosting

1/2 cup butter

1/4 cup cocoa

1/4 cup heavy cream

1/4 cup water

1 teaspoon vanilla extract

1 1/2 cups Swerve  Confectioners

1/4 teaspoon xanthan gum

3/4 cup chopped  pecans

Instructions

Preheat   to 325F

Grease 10×15 inch rimmed sheet  pan

Whisk together flours, sweetener, protein  powder, baking powder and salt.

Combine butter, water and cocoa powder and stir over medium heat til melted. Bring to boil and remove from heat. Add to dry ingredients.

Add eggs, vanilla, cream and water and stir til combined. Spread in prepared pan.

Bake 15-20 minutes until cake is set and a tester inserted in the middle comes out clean.

Frosting

Combine butter, cocoa, cream and water and bring to a simmer, stirring til smooth. Stir in vanilla and add powdered Swerve 1/2 cup at a time whisking to dissolve clumps. Whisk in xanthan  gum.

Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.

Sugar-Free King Cake

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Nutritional Info

Serves 24

Calories 190

Fat 15 grams

Net Carbs 5 grams

Protein 7 grams

King Cake

2 cups fine almond flour

1 cup coconut flour

1/2 cup unsweetened protein powder

1 Tablespoon xanthan gum

1 Tablespoon baking powder

1 cup Swerve Granular

1 package unflavored gelatin

1 teaspoon salt

1 pack quick rise yeast

1/2 cup whole milk (room temp)

1/4 cup warm, not hot, water

6 Tablespoons butter, room temp, cut into Tablespoons

3 eggs, room temperature

1/4 cup sour cream

butter for greasing the pan and bowl

Filling

2/3 cup Swerve Granular

4 Tablespoons ground cinnamon

8 ounces cream cheese, softened

Cream Cheese Glaze & Sprinkles

4 ounces cream cheese (room temp)

2 Tablespoons butter (room temp)

6 Tablespoons Swerve Confectioner’s

4 Tablespoons milk

1 teaspoon vanilla

Sprinkles

1 cup Swerve Granular

Natural Food Coloring (yellow, green, red and blue)

Instructions

King Cake and Filling

Combine flours, protein powder, baking powder, Swerve, xanthan gum and gelatin.

Beat  1 1/2 cups flour mixture, salt and yeast together.

Heat milk, water and butter to 120-130 degrees over low heat and add to dry ingredients and beat on medium to fully combine. Add eggs one at a time, sour cream and 1/2 cup flour mixture and beat on medium 1-2 minutes until fully combined. Add the rest of flour mixture and beat on high til fully combined. (1-2 minutes) Dough will be pliable.

Form dough into a ball and place into lightly buttered bowl, coating all sides with the butter. Cover with a lightweight towel and place in a warm, draft-free area til dough doubles in size (approximately 1 hour) (You may pre-heat oven to 150-175 degrees, turn off, crack oven door to release some heat and place rising dough in oven with door closed if a warm, draft-free spot is not available.)

Punch the dough down and set aside in a warm, draft-free spot for another 30 minutes-1 hour and cover with a warm, damp towel.

Check dough and if it is too slick to work with, place in fridge for 10 minutes. Divide dough into 2 equal balls.

Line 2 large baking sheets with parchment paper and set aside. Preheat oven to 350F

Lightly flour a large piece of parchment paper and put one dough ball on paper and sprinkle again with flour. Add another sheet of paper on top then roll dough out into a rectangle approximately 12 inch x 12 inch

To add filling, combine Swerve and cinnamon and set aside. Spread 4 ounces cream cheese to cover top of dough and sprinkle half the Swerve and cinnamon mixture on top of cream cheese.

To fold the dough, gently lift the long edge of the paper up, allowing the edge of the dough to roll over onto the cream cheese filling by about 2 inches. Lift the opposite side to roll the dough over on itself again by about 2 inches. Use the rolling pin to roll out the dough to it’s original rectangular size.

With a pizza cutter or knife, make three long strips of the dough. Move each strip to a baking sheet and shape each strip into an oval    with the ends touching. Pinch them together using warm water to seal. If the dough cracks reseal by pinching together.

Repeat this for the remaining dough.

Place cakes in the preheated oven and bake til lightly golden on top, about 17-20 minutes for 6 small cakes.

Remove from oven and allow to cool for 30 minutes.

Sprinkles

Add 1/3 cup granulated Swerve to three small bowls.

Add each color to each bowl and mix until uniform in color.

Cream Cheese Glaze

Place cream cheese and butter in a small bowl and beat til smooth.

Using a sifter, add Swerve Confectioner’s and mix til creamy.

Add milk and vanilla and whisk til combined.

Spread icing onto King Cake and add sprinkles.