Preheat oven to 325F and grease a 9×5 loaf pan well.
Mix almond flour, coconut flour baking powder and salt together.
Beat butter and Swerve until fluffy and add eggs until 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 until smooth and drizzle over the cooled cake.
4 Tablespoons butter, (room temperature), or coconut oil
1/2 cup + 3 Tablespoons Swerve Granular
3 eggs
1 1/2 Tablespoons vanilla extract
2 teaspoons lemon juice
1/4 cup unsweetened almond milk
Raspberry Filling
2 cups raspberries
2/3 cup + 2 Tablespoons Swerve Confectioners
1 teaspoon lemon juice
1/8 teaspoon xanthan gum
Lemon Cream Cheese Frosting
8 oz. cream cheese
1/2 cup butter
1/2 teaspoon lemon extract
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
3/4 cup Swerve Confectioners
Cupcakes
1-Preheat oven to 350 and line cupcake pan with liners
2-Stir together almond flour, baking powder, protein powder and salt
3-Mix the softened butter and Swerve Granular with electric mixer on medium til creamy. Add eggs, lemon juice and vanilla and mix til combined.
4-Add dry ingredients and mix til combined. Add almond milk and mix til combined. Remove mixer and stir a few times.
5-Pour batter into cupcake liners and bake for 17-19 minutes. A toothpick inserted in the middle should come out mostly clean, not completely dry.
6-Cool for at least 5-10 minutes and gently remove from pan onto cooling rack.
Raspberry Filling
1-Combine raspberries, Swerve Confectioners and lemon juice in saucepan over medium-low heat and cool and stir until berries break down, Swerve dissolves and sauce is heated through, about 12-15 minutes.
2-Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
3-Place back on stove at med-low heat and add xanthan gum, whisking quickly to thicken (1-2 minutes)- remove from heat and set aside to thicken.
Cream Cheese Frosting
1-Mix cream cheese until smooth.
2-Add Swerve Confectioners til smooth.
3-Add remaining ingredients and beat on high for 10 minutes.
Assembly
1-Make a hole about 1/2 of an inch long and wide.
2-Put raspberry filling in hole and cover the top with frosting. Garnish with a raspberry and lemon zest. Eat within 3 days.
Most of the time sugar is required to activate yeast but in this recipe, an extra pack of yeast is used to alleviate that requirement. While the carbs are high, these are fine for a special Holiday morning. You can indulge knowing that you have not brought the sugar craving back to life. This recipe does contain wheat flour which is unusual for recipes here. The gluten in the wheat gives these rolls the characteristic stretchy texture of great cinnamon rolls.
Serves 12
Calories 262
Net Carbs 31 grams
Fat 12 grams
Protein 5 grams
Ingredients
Yeast-two packages
Warm tap water- 1/2 cup
Hot milk-1/2 cup
Splenda 1 1/2 tablespoons
Butter-1/2 stick melted
Salt-1 teaspoon
Egg-1 beaten
Flour-4 cups
Directions
Oil a bowl
Dissolve the yeast into the water for 5-7 minutes
Mix milk, Splenda, 1/2 stick butter, salt, egg and 2 cups of flour a little at a time.
Add yeast mixture.
Slowly add remaining flour 1/2 cup at a time.
Put dough into oiled bowl
Allow to rise until doubled in bulk, about an hour.
Roll out, you will need :
Butter-1 stick melted
Splenda, (Brown, Confectioner’s or Granulated, Your Choice)- 1/2 cup
Apple sauce and pumpkin add incomparable flavor and plenty of moisture to these muffins. Wrap them individually in waxed paper and freeze to maintain freshness Be sure to actually use pumpkin puree as pumpkin pie fillings are usually loaded with sugar.
Cooking spray
1 1/2 cup Carbquick Baking Mix
1 1/4 cup Splenda (granulated)
3/4 cup chopped walnuts
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3 large eggs
6 tbsp unsalted butter (room temperature)
1/2 cup pumpkin puree (fresh made or canned)
1/2 cup no sugar added applesauce
1/3 cup water
1. Heat oven to 350 F. Lightly coat a 12 cup muffin tin with cooking spray, or line with cupcake liners.
2. Combine bake mix, Splenda, walnuts, baking soda, cinnamon, ginger, cloves, and salt in a food processor. Pulse until nuts are finely chopped. Add eggs, butter, pumpkin puree, applesauce and water. Process until combined, scraping down sides as needed.
3. Scoop batter into muffin tins and bake until a toothpick inserted in the center of muffins comes out clean. About 20 to 30 minutes. Cool completly in pan and then enjoy
This recipe yields 12 muffins at 179 calories, 6.5 Net Carbs, 9.5g protein 12.5g fat
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.
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.
