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.
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.
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.
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.
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.
3/4 cup heavy cream mixed with water (about half of each)
Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened
6 Tablespoons Swerve Confectioners
6 Tablespoons cream, room temperature
1 teaspoon vanilla
Instructions
Cupcakes
Preheat oven to 325F and line a 12-cavity muffin pan with paper liners, parchment is best for easy release.
Whisk together the almond flour, whey protein powder, ginger, cocoa powder, baking powder, cinnamon, cloves and salt.
In another bowl beat butter with Swerve til light and fluffy, about 3 minutes. Beat in eggs and vanilla extract.
Beat in half of the almond flour mixture, then the cream/water mixture and then the remaining almond flour mixture, til well combined.
Divide batter among prepared muffin cups and bake 28 to 32 minutes, til lightly browned and firm to the touch. Remove and let cool completely.
Frosting
Beat cream cheese with butter til smooth. Beat in Confectioners Swerve til combined. Beat in cream and vanilla til a spreadable consistency is achieved.
Pipe or spread onto cooled cupcakes.
Garnish with mixed spices if desired.
If your local grocer does not carry Swerve products, you can simply order online here: https://amzn.to/33QOe00
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.
This is a pretty awesome sugar free cake recipe my life long, good friend Wendy shared with me. It is a great time of year for recipes that include apples, I hope you enjoy this one.
Serves: 12
Calories: 309
Carbs: 9.1g
Fat: 27g
Protein: 7.4g
Ingredients:
1 box Swerve Vanilla Cake mix
1/3 cup oil (coconut or vegetable, I love solid coconut oil for baking)
1/4 cup water
1 tsp vanilla extract
1 box neufchatel cream cheese, softened
1 can, no sugar added, apple pie filling
Preheat oven to 350 degrees. Prepare a 13×9 baking dish.
Using a mixer, mix together cake mix, oil, water, and eggs. Add in vanilla extract and cream cheese, mix until well blended. Add in pie filling and mix long enough to make sure it is well incorporated into the batter. Pour batter into prepared baking dish.
Bake for 30 to 45 minutes (depending on your pan) or until toothpick comes out clean when inserted in the center of the cake. Remove cake from oven and let cool. Cut into squares and serve.
Note: I swapped out the sugar free vanilla cake mix for the Swerve brand vanilla cake mix in order to bring down the total carbohydrates while increasing the fiber and protein content. By using the sugar free cake mix, the carbs came in at about 22 grams per serving, Our intent is to always try to keep our dessert recipes diabetic friendly.
3/4 cup Swerve Confectioner’s (powdered erythritol)
1/4 cup lemon juice
1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350F and grease a bundt cake pan
Beat together the sweetener and butter til fluffy.
Beat in eggs, sour cream, lemon flavoring and vanilla extract.
In another bowl stir together almond flour, baking powder, poppy seeds and sea salt and beat the dry ingredients into the wet a little at a time.
Pour batter into a bundt pan and smooth the top. Bake for about 40 minutes or until dark golden brown and cover loosely with foil and continue baking for 25-30 minutes, or until a toothpick comes out clean. Cool for at least 15 minutes in the pan and turn out onto a cooling rack and cool completely.
Glaze
Mix the Swerve Confectioner’s with lemon flavoring and vanilla extract and drizzle over cooled cake.
Beat cream cheese and Confectioner’s Swerve until smooth. Beat in egg, cream and extract until well combined. Set aside.
In another bowl, whisk together butter and Granular Swerve. Whisk in the eggs and vanilla extract then whisk in the almond flour, cocoa, baking powder and salt. Add enough water to achieve a pour-able consistency.
Pour batter into the prepared pan. Dollop with the cream cheese mixture and swirl together with a knife. Tap pan on counter to even out the top.
Bake 20-25 minutes til sides are set but the center is still jiggly. Remove and cool then refrigerate at least 1 hour before cutting into bars.
Serves 16
