Keto Gooey Buttercake

Its origin started in St.Louis,MO, but honestly I had not heard of it till a few days ago!

It reminds me of a very moist and chewy pound cake!

You have to watch it so you do not overcook it!!

You need to pull it out of the oven when its lightly brown and toothpick tests slightly gooey. If you do not, then you risk a dry and crumbly cake. It will still be tasty, but not gooey like we want!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Gooey Buttercake

1/4 cup (1/2 stick) butter; melted and cooled

2 lg eggs

1 1/2 cup almond flour

1/3 cup erithrytol (monk fruit) or granulated sweetener

1/4 tsp vanilla

1 Tbsp baking powder

1/4 tsp salt

4 oz (1/2 block) cream cheese; softened

1 1/2 cup powdered erithrytol

Preheat oven to 350F. Grease an 8×8 pan, set aside.

In a medium bowl mix 1 egg and melted butter with a hand mixer. Add in almond flour, granulated sweetener, vanilla, baking powder and salt. Spread batter into the bottom of your 8×8 pan.

Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erithrytol. Spread onto 1st layer in pan.

Bake for 40 to 45 minutes. Toothpick tested with some gooey batter left on it.

Once it has reached this point, cool for 10 minutes. Sprinkle with 2 tbsp powdered erithrytol if desired.

Store in zip bag or air tight container up to 5 days. For best results, warm up leftovers before eating for best taste.


Low Carb Chocolate Chip Cookies

Since I have begun selling my low carb baking mix, I am getting requests for some common and very popular recipes!

Here is one that I perfected!

You can make your own baking mix here

Or

Order a bag pre-made here!

…….

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Chip Cookies

1 cup Low Carb Baking Mix

1/3 cup monkfruit

1 tsp powdered stevia

1 tsp molasses

1/2 tsp vanilla

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter; softened(1.5 sticks)

2oz cream cheese;softened

2 eggs

2 tbsp heavy cream

1/2 cup sugar free chocolate chips, or 80% cacao chips (can also chop up an 80% or darker bar)

Preheat oven to 350F.

In a small bowl whisk together baking mix, monkfruit, stevia, xanthan gum, baking soda, and salt. Set aside.

In a mixing bowl beat butter and cream cheese until whipped well. Then add in eggs, molasses and vanilla.

Mix well. Now add heavy cream. Mix well.

While mixing, slowly add in dry mixture from the beginning in 3 parts. Add 1/3, mix, 2nd third, mix, last third, mix. Add in chocolate chips last.

Place tablespoon amounts 2 inches apart on a baking sheet. Bake 14 to 16 minutes. Let them cool for 2 minutes on the pan before transferring to a baking rack. Store in the fridge.

Makes 18 cookies at 2.3 net carb each.

……..

41.4g carb for the WHOLE BATCH

This figure IS NOT including the chocolate chips you choose. You must do the figures accordingly in comparison to your package.


Keto Muddy Buddies (a.k.a 80’s Puppy Chow)

I remember these around fall as a kid! It would be at Halloween parties and of course at Christmas time celebrations!!

To say these are good is not in equality to the actual monumental taste these have!! The powdered erithrytol seals the deal so do not skip it!

Order some online, or grind some of your own with a coffeegrinder, but dont skip that step😁

On the nut butter, it traditionally uses peanut butter, which you can absolutely use, but we have peanut allergies so I went with 1/4 almond butter and 1/4 cashew butter. It amazingly smelled and tasted reminiscent of peanut butter!! Soo good!

Also on the butter and coconut oil…..use both or use all coconut for dairy free….or all butter for coconut free. It is a forgiving recipe that you can customize!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Muddy Buddies

1 bag plain pork rinds (3.5 – 4oz)

1/2 cup ANY nut butter (use a combo of 2 kinds or all of 1)

3 Tbsp coconut oil

4 Tbsp butter

12 drops liquid stevia, OR 1/4 tsp powdered stevia

3 Tbsp unsweetened cocoa powder

1/4 tsp vanilla extract

1 to 2 tsp powdered erithrytol/or swerve confectioners

Pour your bag of pork rinds in a large bowl. Set aside.

In a small saucepan put all ingredients in and warm up on medium heat. Whisk until melted and all incorporated.

Slowly pour half over the pork rinds in the bowl. Stir and fold with a spatula/scraper or wide spoon.

Repeat. Pour the rest and stir/fold well.

Spread it all out onto a baking sheet lined with parchment or a silpat. Foil will not work well as when you try to remove,bits of foil tear off, eww. Get some parchment, its worth it!

Put into the freezer for 20 minutes.

Remove from freezer and start lifting the parchment or silpat and gently work the muddy buddies loose. Once loose, sift 1 to 2 tsp powdered erithrytol over all. Use a spatula to stir/fold them a bit.

I stored it in the original bag they came in, or use a gallon zip top bag.

Store in the fridge.

Carb count is determined by which nut butter you use. Figure that out and you have your calculations since the rest is carb free!


Keto Whoopie Chaffle

See,I told you I am a wafflehead!

I am all about the treats, if you cannot tell, and making them keto makes me feel like I have accomplished something huge!!

In this case, yes, I did!!

The chaffle part uses cream cheese and is super light which goes perfect with the heavy filling!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Whoopie Chaffle

1 large egg

1 oz cream cheese, softened

1/2 tsp vanilla

1 Tbsp monkfruit or erithrytol

1 1/2 tsp cocoa powder

1/4 tsp baking powder

—–

Filling:

3 oz cream cheese

2 Tbsp heavy cream

12 to 15 drops liquid stevia

1/2 tsp vanilla

Whisk the egg and cream cheese 1st till smooth, then add other ingredients. Whisk well.

Pour into a preheated waffleiron on medium for about 6 to 8 minutes.

You want them to be a little floppy, cool completely and they will stiffen up.

For the filling, mix all with a hand mixer until smooth. Spread between 2 whoopie chaffles. Put in fridge for 10 to 15 min to solidify better.

Store in fridge up to 7 days in a sealed bag or container.


Keto Chocolate Chip Chaffle

Now I am totally a wafflehead so when I heard of chaffles it was an easy sell!

So far I have only done savory ones, but this one is so good it had to have a post dedicated to it!! Even the kids loved it and I am planning on making more and making ice cream sandwiches😍

Now it might sound like an odd recipe, but roll with it, it will work!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Chocolate Chip Chaffle

1 egg
3 Tbsp monkfruit/or erithrytol
1/4 tsp maple extract
1 tsp vanilla
1/2 c mozzarella
1 tbsp coconut flour
2 tbsp choc chips.

Warm up waffleiron to medium heat.

Whisk egg. Add everything to the bowl EXCEPT coconut flour & chocolate chips.

Whisk. Then add coconut flour.

Whisk well. Fold in chocolate chips.

Makes 3 waffles
.
.
Swerve brown sugar OR Sukrin Gold can stand in for monkfruit and maple extract. Its cheaper to get the extract and granulated sweetener though!

The one in the main picture has fresh whipped cream sweetened with stevia. Then I froze it for 15 minutes!! So wonderful this way! Or cut into strips and dunk in some unsweetened almond milk!!

.


Keto Cinnamon Swirl Mini Bagels

Bagels are usually super dense and sometimes hard to chew! Well these are a cross between a bagel in chewiness and a donut in softness…..and shape😊

Investing in a doughnut pan is worth it since you can also make Cinnamon sugar donuts OR Chocolate covered donuts with it too!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Cinnamon Swirl Mini Bagels

1/4 cup coconut oil, melted and cooled

5 large eggs

1/4 cup coconut flour

1/4 cup Bobs red mill whey protein powder

1/2 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Cinnamon swirl ingredients:

2 tsp ground cinnamon

1 tsp liquid stevia

1 tsp heavy cream

2 tsp water

Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.

Cool in pan 5 minutes then remove.

They are best kept in the fridge. Toast it up to warm it up!!

Per mini bagel:

13g fat

8g protein

2.9g carb

1.7g fiber


Chewy Low Carb Chocolate Chip Cookies

Here is a quick, one bowl, no mixer required cookie recipe that is nut free, gluten free, and sugar free!!

They turn out super moist and chewy and would be a great base for many different additions! Think…..nuts, cacao nibs, dried fruit….😋

They are very unique but definitely curb the cookie cravings quickly!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Chewy Low Carb Chocolate Chip Cookies

2 large eggs

1/2 stick unsalted butter; softened
1/3 c erithrytol

1/4 tsp stevia

1 tsp vanilla

1/3 c + 3 Tbsp coconut flour

1 Tbsp unflavored grass fed gelatin

1/2 tsp baking soda

Pinch salt

1/2 c sugar free Chocolate chips

Preheat oven to 350F

Line your baking sheet with parchment or a silpat.

In a medium bowl, whisk eggs till frothy.

Add vanilla extract, sweeteners and butter. Whisk well.

Add flour gelatin, baking soda, salt. Mix well till dough forms.

Drop by tablespoonfuls and flatten to 1/2″ thick.

Bake 8-10 minutes. They will not brown very much.

Do not overcook.

Store on counter up to 3 days, or fridge for 5.

Yield approx. 1 dozen.


Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Low Carb Chocolate Frosty Clouds

I loved getting the frozen chocolate treat known as a frosty!

Chocolate and frozen=😍

Now you can get close to the real thing here quickly and with tons of flavor!

Cashew butter has a sweeter flavor and is also milder than almond butter. Almond butter would work fine as a substitute.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Frosty Clouds

1/2 cup heavy cream
1 tbsp cocoa powder
1.5 tsp cashew butter, or almond butter
1/2 tsp vanilla extract
5 drops liquid stevia

Put all in a bowl of a stand mixer and whip until stiff peaks. Put in a ziploc bag. Cut one corner. Pipe 4 swirls on a small plate. Freeze 10 min. Enjoy!


Keto Lemon Poppyseed Muffins

Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!

This muffin is moist, full of great fiber and oh so delicious!

You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!

KETO LEMON POPPYSEED MUFFINS

¾ cup almond flour

¼ cup flaxseed meal

1/3 cup erythritol

1 teaspoon baking powder

2 tablespoons poppy seeds

¼ cup salted butter, melted COOLED

¼ cup heavy cream

3 large eggs

3 tsp lemon extract

1 teaspoon vanilla extract

10 drops liquid Stevia

….

Preheat oven to 350F.

Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.

Bake 20 to 30 min.

You need to check at the 20 min mark in case your oven runs hot.

You want them to be lightly golden on top.

Cool 8 min in pan.

Makes approximately 9 muffins

3.1g carb

1.8g fiber

1.3g net carb

Watch me make these tasty muffins here in my video!