Category: Cakes & Brownies

High Protein, Sugar Free Raspberry Lemon Cupcakes

Serves 9

Calories 400

Net Carbs 5 grams

Protein 9 grams

Cupcakes

1 1/2 cups almond flour

1/4 cup whey unsweetened protein

1/4 teaspoon salt

1 1/2 teaspoons baking powder

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 teaspoons water

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.

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Sugar Free Boston Cream Poke Cake

Serves 16

Calories 330

Net Carbs 2 grams

Protein 8 grams

Cake

3 cups almond flour

1/3 cup whey protein powder

2 teaspoons grain-free baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

3/4 cup Swerve Sweetener

3 large eggs-room temperature

1 teaspoon vanilla extract

1/2 cup almond or cashew milk, unsweetened

Pastry Cream

1 1/4 cups whipping cream

3 eggs yolks

6 Tablespoons Confectioner’s Swerve Sweetener

Pinch salt

2 Tablespoons butter, cut into two pieces

1 1/2 teaspoon vanilla extract

1/2 teaspoon xanthan gum

Chocolate Ganache

2/3 cup whipping cream

1/4 cup Confectioner’s Swerve Sweetener

2 1/2 ounces unsweetened chocolate, finely chopped

1/2 teaspoon vanilla extract

Cake

Preheat oven to 325

Grease 9×9 pan

Whisk together almond flour, whey protein powder,baking powder and salt.

In another bowl, beat butter with sweetener until light and fluffy.

Beat in eggs, one at a time until well combined.

Beat in vanilla extract.

Beat in half of the almond flour mixture, then beat in nut milk. Beat remaining almond flour mixture until well combined. Spread batter in prepared pan.

Bake 25 to 30 minutes or until golden brown around the edges and the top is just firm to the touch. Remove and let cool in the pan. Once cool, use the end of a wooden spoon to poke holes over the cake.

Pastry Cream

Bring whipping cream to a simmer in a medium pan over medium heat. In a medium bowl, whisk egg yolks and sweetener and salt.

Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back into the saucepan to cook until thickened, 4-5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.

Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool about 10 minutes, then pour all over cake and tap pan firmly on counter to allow pastry cream to sink into holes.

Refrigerate 2-3 hours, until pastry cream is mostly set.

Chocolate Ganache

In a small saucepan over medium heat, combine cream and sweetener. Whisk until sweetener is dissolved and cream comes to just a simmer.

Remove from heat and add chopped chocolate and vanilla extract. Let sit 5 minutes to melt chocolate and then whisk to combine. Pour over chilled cake and refrigerate another 20-30 minutes, until set.

Sugar Free Orange Creamsicle Cupcakes

Serves 12

Calories 330

Net Carbs 3 grams

Protein 5 grams

3 large oranges

1 Swerve Vanilla Cake Mix

3 large eggs

1/3 cup vegetable oil

1/3 cup vegetable shortening

3 1/2 cups Swerve Confectioners

Preheat oven to 350

Line muffin pan with liners

Finely grate the zest of oranges

Squeeze the juice

Mix together cake mix, eggs, oil, zest and 1/3 cup orange juice.

Divide batter evenly into muffin tins.

Bake 15-20 minutes or until a toothpick inserted into the center comes out clean.

Cool completely.

Combine shortening and Swerve Confectioners with mixer on low.

Add 1/2 of the remaining orange zest.

With mixer on medium, add juice, 1 Tablespoon at a time until desirable consistency is achieved.

Beat another minute.

Pipe or spread on cupcakes and sprinkle with remaining zest.

Low Carb Blueberry Muffins

Calories 247

Carbs 9.3 grams

Fiber 3.9 grams

Net Carbs 5.4 grams

Protein 7.3 grams

Ingredients:

3 cups almond flour

4 T. coconut flour

1 T. baking powder

1 t. salt

1 t. baking soda

7 T. melted, solid coconut oil

3 large eggs

1/2 cup unsweetened applesauce

3/4 c. Swerve Granulated Sweetener

2 t. vanilla extract

2/3 cup fresh blueberries

Instructions:

Preheat oven to 350 degrees and spray the muffin tin with oil spray. Do not grease tin.

Mix flours, baking powder, baking soda and salt.

In a separate bowl, using an electric mixer, beat Swerve, coconut oil, eggs, applesauce and vanilla til well blended.

Stir in flour mixture and blueberries til well combined.

Let batter stand for 5 minutes.

Divide into 12 muffin cavities and bake until golden brown and a toothpick inserted in the middle comes out clean, about 24-25 minutes.

Let cool for 15 minutes.

Gently run a knife around the edges to loosen.

Let cool completely in pan.

 

5 Minute/Low Carb Strawberry Mug Cake

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Calories 282

Carbs 8 grams

Fiber 3 grams

Net Carbs 5 grams

Protein 7 grams

Ingredients:

1 T. butter

1/2 t.vanilla extract

3 T. blanched almond flour

1/2 T. coconut flour

2 T. Swerve Granulated Sweetener

1/2 t. baking powder

pinch salt

1 large egg

1/2 c. whipped heavy cream, you may sweeten with Swerve if you like

1/2 cup sliced strawberries

Instructions:

Melt butter in mug in microwave.

Stir in vanilla.

Add almond flour, coconut flour, Swerve, baking powder, salt and egg and stir til well combined.

Smooth top.

Microwave 90 seconds until firm.

Run a knife around edges to loosen and flip out onto plate and cut into cubes.

Put half of the cubes into bottom of a jar.

Top with half of the whipped cream, then half of the strawberries and repeat.

YUM! 🙂

 

 

Low Carb Cinnamon Roll Coffee Cake

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Serves 16

Calories 220

Carbs 5.2 grams

Protein 7 grams

Fat 19 grams

Fiber 2 grams

Filling

3 Tablespoons  Swerve granulated

2 teaspoons  Saigon Cinnamon

Cake

3 cups almond flour

3/4 cup Swerve  granulated

1/4 cup unflavored  whey protein

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

1/2 cup butter melted

1/2 teaspoon vanilla extract

1/2 cup almond milk

1 Tablespoon melted butter

Cream Cheese Frosting

3 Tablespoon cream cheese softened

2 Tablespoon Confectioner’s  Swerve Sweetener

1 Tablespoon  heavy whipping  cream

1/2 teaspoon vanilla extract

Instructions

1-Preheat oven to 325 and grease an 8×8 inch baking pan.

2-For filling, combine Swerve and cinnamon

3-For the cake, whisk almond flour, sweetener, protein powder, baking powder and salt together.

4-Stir in eggs, 1/2 cup melted butter and vanilla extract. Add the almond milk and stir til blended.

5-Spread half the batter in pan and sprinkle with about two thirds of cinnamon mixture. Spread remaining batter  in pan and smooth with a spatula.

6-Bake 35 minutes,  or until the top is golden brown and a tester inserted in the middle comes out with just a few crumbs.

7-Brush with the 1 Tablespoon  of melted butter and sprinkle with  the remaining cinnamon  filling  mixture. Let cool in pan.

8-For the frosting, beat the cream cheese, powdered Swerve, cream and vanilla extract  together til smooth and drizzle over cake.

 

Low Carb Strawberry Cheesecake

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Serves 16
Calories 248
Carbs 8.4
Protein 6.9

WW SP 9

Crust

1 3/4 c. Almond flour sifted

4 T. Butter melted

3 T. Swerve

1 t. Vanilla extract

1/8 t. Salt

Filling

2 c. Strawberries

1/4 c. Swerve

32 oz. Light Cream cheese

1/2 c. Fat free Sour cream

6 T. Heavy cream

1 1/2 t. Vanilla extract

1 t. Lemon juice

Mix crust ingredients well and press into spring form pan with hands.

Puree strawberries and sweetener .

Add cream cheese and blend til smooth.

Add sour cream, heavy cream, vanilla and lemon juice and blend well til thick.

Pour into crust and chill 5 hours or overnight.

Run a sharp around spring form before cutting.

Decorate with strawberries if desired.

😉

Sugar Free Valentine Dark Chocolate Cake

Nutritional Info

Serves 16

Calories 215

Carbs 17

Protein 4.4

WW SP 7

3/4 c. Dark Cocoa

2 eggs

1 t. salt

1 c. milk

2 t. vanilla

1 c. boiling water

1 3/4 c. all purpose flour

2 c. granulated Swerve

1/2 cup vegetable oil

1 1/2 t. baking powder

1 1/2 t. baking soda

Directions

Heat oven to 350

Grease three 9 inch round cake pans or line 28-30 muffin cups (2 1/2 in.) with paper bake cups

Stir together Swerve and other dry ingredients

Add eggs, milk, oil, and vanilla.

Beat on medium speed for 2 minutes

Stir in boiling water

Pour batter into prepared pans or fill cups about 2/3 full with batter

Bake 30-35 minutes for pans or 22-25 minutes for cupcakes or until wooden toothpick inserted into center comes out clean

Cool 10 minutes

Remove from pans onto wire racks

Cool completely

Frost with “Dark Chocolate Frosting”

1/2 c. butter

2/3 c. dark cocoa

3 c. confectioners (powdered) Swerve

1/3 c. milk

1 t. vanilla

Melt butter

Stir in cocoa

Add powdered Swerve and milk, beating to spreading consistency

Add small amounts of milk, if needed.

Stir in vanilla.

Sugar Free Mini Orange Rice Cakes

These sugar free orange rice cakes will be great to serve up at your Super Bowl party, or any other occasion. These are even good to put into a lunch box to enjoy at school or work. They also are quite delectable on a Sunday morning with a cup of fresh brewed coffee.

This recipe makes 16 servings;

69 calories, or 2 points for our Weight Watchers readers

6.2g carb, 2.4g fat and 3g protein

  • 3 cups skim milk
  • pinch of salt
  • 1 vanilla bean, split, seeds removed, and reserved
  • scan 1 cup risotto rice
  • 1/2 cup Swerve granulated (Erythital, sugar alcohol)
  • 2 tbsp butter
  • grated rind of 2 oranges
  • 2 eggs, separated
  • 2 tbsp orange extract
  • 1 tbsp freshly squeezed orange juice
  • Swerve confectioners, for dusting
  • 1 orange, chopped to decorate
  1. Bring the milk to a boil in a large pan over medium-high heat. Add the salt and vanilla bean and seeds, and sprinkle in the rice. Return to a boil, stirring once or twice. Reduce the heat and simer, stirring frequently for about 10 minutes.
  2. Add the Swerve granulated and butter and simmer for about 10 minutes, stirring frequently, until the mixture is thick and creamy. Pour into a bowl and stir in the orange rind. Remove the vanilla bean. Cool to room temperature, stirring occasionally.
  3. Beat the egg yolks with the orange extract and orange juice, then beat into the cooled rice mixture.
  4. Beat the egg whites untl they hold their peaks almost stiff, but not too dry. Stir a spoonfull into the rice mixture to lighten it, then gently fold in the remaining whites.
  5. Spoon the mixture into 1/4 cup muffin pan cups, lined with paper liners, filling to the brim. Bake in a pre-heated oven, 375f for about 20 minutes until golden and cooked through. Place on a wire rack to cool for 2 minutes, then remove the liners. Set aside to cool completely.
  6. Decorate with chopped orange and dust with Swerve confectioners sweetner just before serving.

No Sugar Added Orange Berry Loaf Cake

This is a recipe of my own which I am sure you and your family will enjoy. The tartness of the triple berry medley combined with the orange dreamsicle flavor of the cake will be sure to bring a smile to your face.

  • 2 cups all purpose flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 tbsp butter, softened
  • 1 1/4 cup Swerve Granulated
  • 2 large eggs
  • 1 1/2 cup triple berry medley
  • 3/4 cup unsweetened orange juice
  • 3 scoops Vanilla Pure Protein (whey protein)
  • 2 tsp vanilla extract
  1. Preheat your oven to 350F. Lightly spray a 5×9 loaf pan with a non stick spray, and then coat lightly with flour.
  2. In a large bowl, combine the all purpose flour, almond flour, vanilla whey protein, bakin powder, baking soda and salt. Then set aside.
  3. With an electric mixer at high speed, beat the butter and Swerve granulated until light and fluffy. Add the eggs one at a time and beat well. Set your mixer on low speed and and gradually add half of the dry ingredients, mix until just blended. Add the triple berry medley, orange juice and vanilla, mix until just blended. Then add the remaining dry ingredients and mix until well blended.
  4. Spread the batter in the loaf pan and bake unti a toothpick inserted in the center comes out clean, about 55 minutes.
  5. Cool the cake in the pan about ten to fifteen minutes and then remove from the pan to cool completely on a cooling rack.
  6. Dust the cake with Swerve confectioners and slice into ten slices and then each slice in half for 20 servings.

This recipe makes 20 servings at 130 calories each and 24.7g carb, 5.9 fat, and 6.3g protein