Low Carb Maple Donuts

You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

Print Recipe
Low Carb Maple Donuts
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Instructions
  1. Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  2. In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  3. In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  4. While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  5. Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  6. Bake 20-25 minutes until it is set and lightly golden.
  7. Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  8. In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  9. In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  10. Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.
Recipe Notes


Low Carb Fudge Brownies

Not only are these luscious brownies super fudgy but they come together in 1 bowl!!

You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!

Store them in the fridge and if you want MORE chocolate, top with a fudge icing!

Print Recipe
Low Carb Fudge Brownies
Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
squares
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
squares
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Line an 8x8 an with parchment paper.
  3. Put your eggs in a bowl filled with hottest tap water and set aside.
  4. In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
  5. Now whisk in the cocoa powder until smooth.
  6. Remove from heat and let sit 5 minutes.
  7. Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  8. Now whisk in the almond flour and baking powder. All batter should be very smooth.
  9. Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
  10. Bake for 20 minutes. It should be set in the middle.
  11. Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
  12. Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!

Low Carb Cranberry Orange Scones

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

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!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

1/4 tsp salt

1/8 tsp powdered stevia

2 tsp baking powder

3 Tbsp keto brown sugar

2 Tbsp monkfruit or erithrytol granulated sweetener

2 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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Low Carb Chocolate Fudge

When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!

The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!

You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!

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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 Fudge

1 cup 60% Ghiradelli Chocolate Chips

1/3 cup coconut oil

15d liquid stevia

2 tsp vanilla extract

1/4 cup monkfruit sweetener/or erithrytol comparison

1/4 cup chopped pecans

Line a 9″x5″ bread pan with parchment paper, set aside.

In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.

Place in a DIFFERENT bowl and place in the freezer for 10 minutes.

With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.

Then mix again for 3 minutes with the mixer.

Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.

Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.

Each chunk is 4g net carb each.

If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.

Store long term in fridge.


Low Carb Pork Fried “Rice”

My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!

My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!

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 Pork Fried “Rice”

For the meat step:

1 Tbsp sesame seed oil

1 lb ground pork

2 Tbsp soy sauce

1 tsp onion powder

1/2 tsp garlic powder

1 tsp worchestershire sauce

1/4 tsp fish sauce

2 tsp monkfruit sweetener, or erithrytol comparative

2 cloves garlic, minced

For the veggie step:

2 cloves garlic, minced

1 celery stalk, diced fine

1/2 bag coleslaw mix

1 Tbsp sesame seed oil

For the egg step:

1 tbsp sesame oil

3 eggs; beaten

1 tsp soy sauce

Plus

1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min

In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.

In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.

Now stir the meat back into the skillet mixing well.

Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.

Take the skillet off of the heat and stir the prepared cauli-rice into it.

Serve with additional soy sauce as desired.


Low Carb Chicken Divan

This is an old favorite from my Grandmas church cookbook that I have turned into a gluten free, preservative free work of low carb deliciousness!

Chicken is so versatile, and casseroles are perfect for crisp weather🍂🍁

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 Chicken Divan

3/4 cup + 1 Tbsp heavy cream

1/2 cup chicken broth, homemade is great here

4 Tbsp butter

1/4 tsp poultry seasoning

1 tsp salt

1/4 tsp black pepper

2oz of cream cheese (1/4 block)

3/4 tsp xanthan gum

1 lb chicken breasts, cubed and cooked in bacon grease, or preferred oil, seasoned

2 cups broccoli, steamed till slightly fork tender

2 Tbsp crushed pork rinds, or almond flour

__________

Preheat oven to 400F.

Grease a 9 inch pie plate and set aside.

In a saucepan make the sauce. Add cream, chicken broth, 3 Tbsp butter, and seasonings to pan.

Bring to a boil then whisk in cream cheese and xanthan gum. Simmer for 2 to 3 minutes. Taste and adjust seasonings as needed since this is the main flavor of the dish. Set aside.

Melt remaining 1 Tbsp butter and add to a small bowl with crushed pork rinds or almond flour.

Add chicken and broccoli to pie plate. Pour sauce over all. Sprinkle with shredded cheese, then sprinkle with crumb mixture.

Bake at 400F for 20 to 25 min until golden brown.

Serve with a side salad.

Recipe can be doubled for a 9×13 pan.


Low Carb Baked Pecan Pancake

Now you can whip up a pancake breakfast quickly and have extras for the week!

That is IF you have leftovers😊

You can easily double this recipe to make a 9×13 pan and freeze some also!

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 Baked Pecan Pancake

3 large eggs

1 cup Low Carb Baking Mix

1/2 cup unsweetened almond milk

1/4 cup heavy whipping cream

3 Tbsp monkfruit/or any granulated sweetener

1/4 tsp powdered stevia

1 tsp ground cinnamon

2 tsp baking powder

2 pinches of salt

1 tsp vanilla extract

1 tsp maple extract

1/4 cup chopped pecans

Preheat oven to 350F.

In a medium bowl whisk eggs, almond milk and heavy cream.

Now add all ingredients except pecans.

Whisk until incorporated.

Whisk in chopped pecans.

Bake in a greased 8×8 pan for 30 minutes.

Cool 10 min in pan before cutting into 9 pieces.

Top with butter and some sugar free maple syrup.

Make my Mock Maple Syrup to top it with! My syrup recipe is only 1g carb per 1/4 cup!

2.5g carb per piece

Come check us out on FACEBOOK for Low Carb Tips and my Low Carb Community!


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!