Category: Cakes & Brownies

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.

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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 8Ă—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.

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.