Category: Cakes & Brownies

Low Carb Lemon Poppyseed Cake


Nutritional Info

Serves 12

Calories 230

Net Carbs 3 grams

Fat 21 grams

Protein 5 grams


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


3 oz. softened cream cheese

1/4 cup softened butter

1/2 teaspoon vanilla

1/2 cup Swerve Confectioner’s


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.

Sugar-Free Chocolate Sheet Cake


Serves 20

Calories 230

Net Carbs  2.8 grams

Fat 20.3 grams

Protein 5.8 grams


2 cups almond  flour

3/4 cup Swerve  Granulated

1/3 cup coconut  flour

1/3 cup unflavored whey protein powder

1 Tablespoon baking  powder

1/2 teaspoon  salt

1/2 cup butter

1/2 cup  water

1/4 cup cocoa

3 large eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

1/4 cup water


1/2 cup butter

1/4 cup cocoa

1/4 cup heavy cream

1/4 cup water

1 teaspoon vanilla extract

1 1/2 cups Swerve  Confectioners

1/4 teaspoon xanthan gum

3/4 cup chopped  pecans


Preheat   to 325F

Grease 10×15 inch rimmed sheet  pan

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.


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.

Sugar-Free King Cake


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


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


1 cup Swerve Granular

Natural Food Coloring (yellow, green, red and blue)


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.


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.


Sugar Free Gingerbread Cupcakes



3 cups almond flour

1/4 cup unflavored whey protein  powder

2 Tablespoons ground ginger

1 Tablespoon cocoa powder

1 Tablespoon baking powder

1/2 Tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup Swerve, Granular

3 large eggs, room temperature

1 teaspoon vanilla extract

3/4 cup heavy cream mixed with water (about half of each)


8 ounces cream cheese, softened

1/4 cup butter, softened

6 Tablespoons Swerve Confectioners

6 Tablespoons cream, room temperature

1 teaspoon vanilla



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.


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:

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



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



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.



Sugar Free Red Velvet Cake


Nutritional Info

Calories 194

Carbs 4.5 grams

Fat 17.7 grams

Protein 4.9 grams


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


8 ounces cream cheese softened

1/4 cup butter softened

3/4 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract


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


  • 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


Nutritional  Info

Servings 24

Calories 248

Net Carbs 4 grams

Protein  7 grams


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


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.


Mix the Swerve Confectioner’s with lemon flavoring  and vanilla extract and drizzle over cooled cake.






Cheesecake Swirl Brownies


Nutritional Info

Servings 16/1 Brownie

Calories 150

Net Carbs 1 gram

Protein 4 grams


8 oz. cream cheese, softened

1/4 cup Swerve Confectioners

1 large egg, room temperature

2 Tablespoons heavy cream

1 teaspoon vanilla extract


1/2 cup butter

2/3 cup Swerve, Granular

3 large eggs, room temperature

1/2 cup almond flour

1/3 cup cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

2-4 Tablespoons water


Preheat oven to 350F and grease a 8×8 inch pan

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.

Protein Packed Blueberry Muffin


Serves 12

Calories 190

Net Carbs 5 grams

Protein 12 grams


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


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.