Weight Loss, Health and Wellness
Category: Cakes & Brownies
Nutritional Information
Calories 301
Net Carbs 3.1 grams
Protein 8 grams
Fat 27 grams
Ingredients
1/2 cup butter
1/4 cup sugar-free pancake syrup
1/2 cup Brown Swerve
3 eggs
1 cup almond flour
1/4 cup coconut flour
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon baking powder
Directions
Preheat oven to 350.
Blend butter and sweeteners.
Add eggs and blend.
Add dry ingredients and blend well.
Fill 6 count muffin pan.
Bake 20 minutes.
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
Ground cinnamon
Combine these ingredients.
Punch down dough.
Roll out to 1/2 inch thick on parchment paper.
Spread butter mixture.
Roll up.
Slice into 12 slices.
Allow to rise until doubled, about 45-60 minutes.
Preheat oven to 350 degrees.
Bake for 25-30 minutes or until browned.
Sprinkle with Splenda and cinnamon while hot.
This is a one layer cake.
Nutritional Info
Servings 8
Calories 324
Net Carbs 4.4 grams
Fat 30.2 grams
Protein 8 grams
Ingredients
1/4 cup butter
1/2 cup Swerve Granulated Sweetener
4 eggs
1 teaspoon vanilla extract
2/3 cup almond flour
1/3 cup coconut flour
2 Tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sour cream
Red food coloring
Frosting
8 ounces cream cheese softened
1/4 cup butter softened
3/4 cup Swerve Confectioner’s
1/2 teaspoon vanilla extract
Instructions
Grease 9 inch cake pan and dust with cocoa.
Beat sweetener into butter til light and fluffy.
Add eggs one at a time and mix in vanilla.
In separate bowl, combine dry ingredients and beat in half the dry ingredients into wet mixture.
Beat in half of the sour cream and the rest of the dry mixture, then the rest of the sour cream.
Mix in red food coloring, 1/4 teaspoon of gel coloring works well.
Pour into pan and bake at 350F for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Remove from pan and cool.
For frosting beat cream cheese and butter til well combined.
Beat in sweetener til fluffy and mix in vanilla.
Spread onto cake.
Photo by Streetwindy from Pexels
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. 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
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.
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.
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.
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.
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.
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.
