Category: Cakes & Brownies

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.

 

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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! ūüôā

 

 

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

screenshot_20190211-132850~36723639228819296798..jpg

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.

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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

Sugar Free Cheesecake

screenshot_20181118-215317~28203438242727862456..jpgServes 12

Calories 446

Protein 10 grams

Carbs 12 grams

Fat 42 grams

Crust:

1 1/4 cups sugar free graham cracker crumbs (from previous recipe)

1/4 cup Splenda. granulated

1/4 cup melted butter

Filling:

2 1/2 pounds cream cheese

1 2/3 cup Splenda

4 T. flour

2 t. vanilla

5 large eggs

2 egg yolks

1/4 cup heavy cream

Preheat oven to 475.

Combine crust ingredients.

Press into springform pan.

Bake for 10 min.

Mix filling ingredients in bowl.

Pour into crust.

Bake 10 min. then turn oven to 200 and bake for 1 additional hour.

Recommended to refrigerate overnight before serving.

 

Sugar Free German Chocolate Brownies

screenshot_20181108-122026~22500588861654671687..jpgPrep 15 minutes

Cook 45 minutes

Setting Time 20 minutes

Total Time 1 hr 20 minutes

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Servings   25

Calories  194

Fat           17 grams

Carbs        5 grams

Protein     4 grams

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Brownies

1 1/3 C. almond flour

1       C. Swerve Sweetener or more if you like

1/3    C. cocoa

1        teaspoon baking powder

1/4     teaspoon salt

1/2     C. butter

4         oz. unsweetened chocolate cut up

5         large eggs

1/4-3/4 C. water

1/2       teaspoon vanilla extract

Topping

1/2     C. whipping cream

2             large eggs

1/2     C. Swerve Sweetener

1/4     C. salted butter, cut up

1/2           teaspoon vanilla

3/4      C. unsweetened shredded coconut

2/3      C. chopped pecans, lightly toasted

1             teaspoon coconut flour

1-1/2    oz. sugar-free dark chocolate, melted.

Instructions

Preheat oven to 300 degrees and grease a 9X11 baking pan well.

Mix dry ingredients.

Melt butter and unsweetened chocolate, stirring til smooth

Stir in eggs and vanilla and enough water to make the batter pourable.

Pour into pan and smooth top.

Bake 25-30 minutes.

Cool completely.

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Topping

Combine cream, egg yolks, sweetener and cinnamon and cook until thickened, about 10 minutes.

Remove from heat

Stir in vanilla, coconut and pecans. Sprinkle surface with coconut flour and whisk briskly to combine.

Spread topping over cooled brownies and drizzle with melted chocolate.

Cool for about 20 minutes

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Sugar Free Holiday Cinnamon Rolls

screenshot_20181104-145500~22078024210352691946..jpgMost of the time sugar is required to activate yeast but in this recipe, an extra pack of yeast is used to alleviate that requirement. While the carbs are high, these are fine for a special Holiday morning.  You can indulge knowing that you have not brought the sugar craving back to life.

Serves 12

Calories 265

Carbs 32 grams

Fat 12 grams

Protein 5 grams

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Yeast-two packages

Warm tap water- 1/2 cup

Hot milk-1/2 cup

Splenda 1 1/2 tablespoons

Butter-1/2 stick melted

Salt-1 teaspoon

Egg-1 beaten

Flour-4 cups

Oil a bowl

Dissolve the yeast into the water for 5-7 minutes

Mix milk, Splenda,butter, salt, egg and 2 cups of flour.

Add yeast mixture.

Slowly add remaining flour 1/2 cup at a time.

Put dough into oiled bowl

Allow to rise til doubled in bulk, about an hour

Roll out, you will need :

Butter-1 stick melted

Splenda- 1/2 cup

Ground cinnamon

Combine these ingredients

Punch down dough

Roll out to 1/2 inch thick on parchment paper

Spread butter mixture

Roll up

Slice into 12 slices

Allow to rise til doubled, about 45-60 minutes

Preheat oven to 350 degrees

Bake for 25-30 minutes or til browned

Sprinkle with Splenda and cinnamon while hotscreenshot_20181104-145500~22078024210352691946..jpg