Category: Cakes & Brownies

Sugar Free Cranberry Orange Coffee Cake

 

screenshot_20191112-214444~21178663943392384900..jpgServes 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.

 

 

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Sugar Free Red Velvet Cake

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Nutritional Info

Calories 194

Carbs 4.5 grams

Fat 17.7 grams

Protein 4.9 grams

Ingredients

1/4 cup butter

1/2 cup Swerve Granulated

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.

Sugar Free Apple Cream Cheese 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
  1. Preheat oven to 350 degrees. Prepare a 13×9 baking dish.
  2. 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.
  3. 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.

Sugar Free Lemon Poppy Seed Bundt Cake

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Nutritional  Info

Calories 248

Net Carbs 4 grams

Protein  7 grams

Ingredients

3/4 cup butter

1 cup Swerve Granular (erythitol)

4 large eggs (room temperature)

3/4 cup sour cream

2 teaspoons lemon flavoring

2 teaspoons vanilla extract

3 cups blanched almond flour

2 teaspoons baking powder

3 Tablespoons  poppy seeds

1/2 teaspoon salt

Lemon Glaze

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.

 

 

 

 

 

Protein Packed Blueberry Muffin

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Serves 12

Calories 190

Net Carbs 5 grams

Protein 12 grams

Ingredients

1 1/2 cup finely ground almond flour

1/2 cup coconut flour

1/2 teaspoon salt

1 cup unsweetened protein powder

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granular Swerve

1/4 cup melted butter

3 large eggs (room temperature)

3/4 cup unsweetened almond milk

1/4 cup unsweetened yogurt or sour cream

2 teaspoons lemon zest or 1/4 teaspoon lemon extract

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

Cinnamon/Swerve blend, optional for sprinkling on top

Instructions

Preheat oven to 350 F.

Grease 12 wells of a standard muffin pan, or line with muffin papers.

Stir together dry ingredients and set aside.

Whisk together melted butter, Swerve, eggs, almond milk, yogurt, lemon zest or extract and vanilla.

Stir dry mixture into wet ingredients. A few lumps will remain.

Fold in berries.

Fill muffin cups until almost full and sprinkle with cinnamon Swerve, if desired.

Bake for 22-24  minutes, until a toothpick inserted into center comes out clean.

Remove from oven and cool 5 minutes before transferring to a rack.

Cranberry Upside Down Cake

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.

Sugar Free Cinnamon Streusel Muffins

Serves 12

Calories 230

Net Carbs 4 grams

Protein 6 grams

Muffins

1 1/2 cups almond flour

1/3 cup Swerve Brown

1/4 cup arrowroot starch

1 Tablespoon cinnamon

1 1/2 teaspoons baking powder

Pinch nutmeg

Pinch salt

3 eggs

1/4 cup applesauce or pumpkin puree

1/4 cup melted unsalted butter or coconut oil

1 teaspoon vanilla extract

Streusel Topping

3/4 cup almond flour

1/3 cup Swerve Brown

1/4 cup cold unsalted butter

1 teaspoon cinnamon

Pinch salt

Icing

1/2 cup Swerve Confectioners

2-3 Tablespoons heavy cream

Instructions

Preheat oven to 425 and place muffin liners into pan

In a small bowl use fork to combine crumble ingredients into a chunky sand consistency.

In another small bowl, combine the Swerve Confectioners and 2 Tablespoons heavy cream and mix until smooth. Add additional cream if needed to thin out. Set aside.

In another bowl, sift together dry ingredients for the muffins. In another bowl whisk together wet ingredients then add to the dry ingredients. Mix until just combined and divide the batter between the muffin cups.

Transfer to the oven and bake for 5 minutes, lower the heat to 350, top with crumble and bake another 15 minutes until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before drizzling with icing.

Sugar Free Praline Brownies

Serves 16

Calories 200

Net Carbs 1 gram

Protein 3 grams

Ingredients

Brownies

1/2 cup butter, melted

2/3 cup Swerve Granular

3 large eggs

1/2 teaspoon vanilla extract

1/2 cup almond flour

1/3 cup cocoa powder

1/4 teaspoon salt

1 teaspoon baking powder

2-4 Tablespoons water

1/2 cup chopped pecans

Praline Topping

6 Tablespoons butter

1/2 cup Brown Swerve

1/4 cup heavy cream

1/4 teaspoon xanthan gum (whisk into this mixture after bringing to a boil for 1 minute)

1/3 cup Swerve Confectioners

1/2 teaspoon vanilla extract

2/3 cup chopped toasted pecans

Instructions

Brownies

Preheat the oven to 350F

Grease a 8×8 pan

Whisk together butter, sweetener, eggs and vanilla

Add the almond flour, cocoa powder, baking powder and salt and mix well.

Stir in water, 1 Tablespoon at a time until batter is scoopable cosistency.

Stir in pecans.

Spread batter into pan.

Bake 15-20 minutes, until edges are set but the center is still moist.

Remove and cool completely in pan.

Praline Topping

Combine butter, Brown Swerve and heavy cream and bring to a boil for 1 minute.

Remove from heat and sprinkle surface with xanthan gum.

Whisk vigorously to combine and stir in Swerve Confectioners, vanilla and pecans.

Let cool in pan 10 minutes to thicken.

Pour over cooked brownies and spread to the edges. Let stand 30 minutes.

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.

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.