4 Tablespoons butter, (room temperature), or coconut oil
1/2 cup + 3 Tablespoons Swerve Granular
1 1/2 Tablespoons vanilla extract
2 teaspoons lemon juice
1/4 cup unsweetened almond milk
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
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.
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.
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.
Net Carbs 31 grams
Fat 12 grams
Protein 5 grams
Warm tap water- 1/2 cup
Hot milk-1/2 cup
Splenda 1 1/2 tablespoons
Butter-1/2 stick melted
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.
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.