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 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.

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.

 

 

Serves 16

Calories 227

Net Carbs 4.7 grams

Fat 18 grams

Protein 7.38 grams

Ingredients

Cake

3 cups cranberries

1/3 cup granulated Swerve

1/4 cup water

2 1/2 cups almond flour

1/2 cup coconut flour

1/4 cup unflavored  whey protein powder

1 Tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup Swerve

4 large  eggs, room temperature

1 Tablespoon orange zest

1/2 teaspoon orange extract

2/3 cup almond milk, room temperature

1/2 cup chopped pecans

Optional Glaze

3 Tablespoons Swerve Confectioners

1 Tablespoon water

Instructions

Cake

Combine cranberries, 1/3 cup Swerve and water and bring to a boil. Reduce heat and simmer til berries popand mash with a fork.

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

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

In another bowl, beat butter with 3/4 cup Swerve til smooth and beat in eggs, orange  zest and orange extract. Beat in half of the almond flour mixture and then beat in almond milk. Beat in remaining flour mixture until well combined.

Spread 2/3 of batter into prepared pan and spread  the cranberry sauce over. Stir pecans into remaining batter and spread  over  cranberry  sauce.

Bake 40-50 minutes until top is golden brown and firm to the touch and a tester inserted into the middle has no raw batter on it. Remove and let cool at least a half hour, then run a sharp knife around the inside of pan and remove sides.

Optional Glaze

Stir together Swerve Confectioners and water and drizzle over cake.