These delicious treats use mozzarella cheese and almond flour to keep them keto-friendly. The best part is that they look and taste exactly like traditional churros once cooked.

Making these churro balls is super simple. The dough comes together effortlessly once you add all ingredients to a bowl and start kneading. All you need to do then is shape each bite-sized piece before frying them in a small amount of oil.

The irresistible smell fills the air as they sizzle in the hot oil, which will bring the whole family to the kitchen for an afternoon snack or tasty dessert. Once they’re golden and crisp, lightly sprinkle the churro balls with cinnamon to finish them off. The result is a warm and gooey ball of goodness.

When you taste these keto churro balls, you’ll find it hard to believe that they’re both gluten-free and keto-friendly. This is due to the cheese in the dough, which adds a unique richness and depth, making them an irresistible treat for any occasion. Whether you’re on a ketogenic diet or simply seeking a delightful twist on a classic favorite, these churro balls will surely hit the spot.

Yields 4 servings of Keto Churro Balls

The Preparation

• 1 1/2 cups mozzarella cheese, shredded
• 2 tablespoon cream cheese
• 1 cup almond flour
• 2 tablespoon unflavored whey protein
• 1/4 cup allulose
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon, plus more to optionally coat
• 1 cup coconut oil for frying, or ~1 inch in a saucepan

The Execution

1. Gather and prep all of your ingredients.

2. Add mozzarella and cream cheese to a microwave-safe bowl. Microwave in 30 second intervals, stirring as needed, until mozzarella is fully melted.

3. Add almond flour, protein powder, allulose, egg, baking powder, and cinnamon into the melted mozzarella. Stir together until a smooth dough forms. Use your hands to knead the ingredients together if needed (be careful as it will be hot).

4. Divide up the dough into ~1 inch balls, rolling in your hands to form.

5. Heat ~1 inch of oil in a small saucepan to 300F. Once hot, add the balls of dough in batches, making sure not to overcrowd the pan. Use a slotted spoon to turn the balls if needed. Once they are golden brown all over, about 3-4 minutes, remove from the oil and lay on paper towels to drain excess oil.

6. Optionally, sprinkle cinnamon over the top and enjoy!

This makes a total of 4 servings of Keto Churro Balls. Each serving comes out to be 453 calories, 37.3g fats, 5.1g net carbs, and 21.2g protein.

Print

Keto Churro Balls

15 minutes

10 minutes

Serving Size: 4

Calories per serving: 453

Fat per serving: 37.3

The Preparation

• 1 1/2 cups mozzarella cheese, shredded
• 2 tablespoon cream cheese
• 1 1/4 cup almond flour
• 2 tablespoon unflavored whey protein
• 1/4 cup allulose
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (plus more to optionally coat)
• 1 cup coconut oil for frying, or ~1 inch in a saucepan

The Execution

1. Gather and prep all of your ingredients.
2. Add mozzarella and cream cheese to a microwave-safe bowl. Microwave in 30 second intervals, stirring as needed, until mozzarella is fully melted.
3. Add almond flour, protein powder, allulose, egg, baking powder and cinnamon into the melted mozzarella. Stir together until a smooth dough forms. Use your hands to knead the ingredients together if needed (be careful as it will be hot).
4. 4. Divide up the dough into ~1 inch balls, rolling in your hands to form.
5. Heat ~1 inch of oil in a small saucepan to 300F. Once hot, add the balls of dough in batches, making sure not to overcrowd the pan. Use a slotted spoon to turn the balls if needed. Once they are golden brown all over, about 3-4 minutes, remove from the oil and lay on paper towels to drain excess oil.
6. Optionally, sprinkle cinnamon over the top and enjoy!

Notes

This makes a total of 4 servings of Keto Churro Balls. Each serving comes out to be 453 calories, 37.3g fats, 5.1g net carbs, and 21.2g protein.

3.1

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The base is the easiest part to make as it requires absolutely no baking—a rare occurrence for a cake recipe. We like to use allulose as a sweetener in the base, as it provides the sweetness that sugar normally would, without causing you to compromise on your low-carb goals. 

The base is also primarily composed of almonds, which is a well-known superfood. Almonds contain a substantial amount of healthy fats, as well as a good serving of vitamin E. It is thought that almonds can potentially help lower blood sugar and cholesterol, so it’s a bonus that this sweet treat can give you extra health benefits!

 For the filling, you’ll use the coconut cream to create a dreamy concoction that sits on top of the cake base like a cloud. The cream is also heavily flavored with almonds, which complements the coconut taste extremely well and balances out the cake’s other flavors. 

This is the ideal recipe to make if you want to impress, but don’t have the time. Just 10 minutes of prep time will give you incredible results that will wow even the most experienced bakers.

Yields 8 servings of Keto Almond Cake

The Preparation

Crust:

• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose

Filling:

• 1 1/2 cup almonds, blanched
• 1 cup canned coconut milk
• 1/3 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.

2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.

3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.

4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.

5. In a food processor, blend the almonds until smooth.

6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.

7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.

8. Serve and enjoy!

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

Print

Keto Almond Cake

3 hours, 50 minutes

Serving Size: 8

Calories per serving: 490

Fat per serving: 45.8

The Preparation

• Crust:
• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose
• Filling:
• 1 1/2 cup almonds, blanched
• 1 cup canned coconut milk
• 1/3 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.
2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.
3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.
4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.
5. In a food processor, blend the almonds until smooth.
6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.
7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.
8. Serve and enjoy!

Notes

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

3.1

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Sweet and crunchy, with a tang from the citrus, these mini treats combine elements of both cookies and tarts to make the perfect snack that will satisfy your sweet cravings without  your low-carb lifestyle. As an added bonus, while these treats are technically tarts, they require almost none of the work a traditional tart needs, making it an easy recipe for all levels of bakers. 

The base is a “cookie cup,” providing a crunchy vanilla and lemon foundation. Press the mixture into mini muffin cups and bake until golden and crispy, allowing for these to be bite-sized treats. Adding the lemon to the base of the tart brings out an intense citrus flavor that compliments the sweetness of the other ingredients. 

Often, keto recipes will call for coconut sugar as a sweetener, however, we have opted to use allulose instead. Allulose is a sugar that is commonly found in figs and raisins. It provides a wonderful sweetness to this recipe and allows those who follow a ketogenic diet to still be able to eat these mini tarts, as it keeps the recipe low-carb. 

Then beat the Coconut milk and vanilla together to create a delicious coconut cream. To complete the tarts just pipe the cream into the cookie bases . 

You’ll find these tarts to be very addictive and so delicious. It’s likely that the whole batch will quickly disappear!

Yields 24 servings of Keto Lemon Mini Muffins

The Preparation

Cookies:

• 2 cup almond flour
• 1/4 cup allulose
• 2 medium lemon, zested
• 1/4 teaspoon baking soda
• salt to taste
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

Filling:

• 13 ounce canned coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoon unsweetened shredded coconut

The Execution

1. Measure out and prepare all of the ingredients. Grease a muffin pan and preheat oven to 350F.

2. In a bowl, combine almond flour, allulose, baking soda, and sea salt. Whisk to combine well.

3. Add in the lemon zest, coconut oil, and vanilla extract. Stir to combine well.

4. Distribute the mixture between the muffin pan inserts. Bake in the oven for 15 minutes or until golden brown in color.

5. Make a small indentation in all of the muffins by using an object such as the handle of a spatula.

6. In a bowl with a mixer, combine coconut milk and vanilla extract. Beat until combined well. Put the mixture into a ziploc bag and cut a small hole in the bottom corner.

7. Once the muffins have cooled, pipe the frosting into the indentation and on top of the muffins.

8. Top the muffins with the shredded coconut.

9. Serve and enjoy!

This makes a total of 24 servings of Keto Lemon Mini Muffins. Each serving comes out to be 111 calories, 10.5g fat, 1.8g net carbs, and 2.4g protein.

Print

Keto Lemon Mini Muffins

30 minutes

Serving Size: 24

Calories per serving: 111

Fat per serving: 10.5

The Preparation

• Cookies:
• 2 cup almond flour
• 1/4 cup allulose
• 2 medium lemon, zested
• 1/4 teaspoon baking soda
• salt to taste
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• Filling:
• 13 ounce canned coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoon unsweetened shredded coconut

The Execution

1. Measure out and prepare all of the ingredients. Grease a muffin pan and preheat oven to 350F.
2. In a bowl, combine almond flour, allulose, baking soda, and sea salt. Whisk to combine well.
3. Add in the lemon zest, coconut oil, and vanilla extract. Stir to combine well.
4. Distribute the mixture between the muffin pan inserts. Bake in the oven for 15 minutes or until golden brown in color.
5. Make a small indentation in all of the muffins by using an object such as the handle of a spatula.
6. In a bowl with a mixer, combine coconut milk and vanilla extract. Beat until combined well. Put the mixture into a ziploc bag and cut a small hole in the bottom corner.
7. Once the muffins have cooled, pipe the frosting into the indentation and on top of the muffins.
8. Top the muffins with the shredded coconut.
9. Serve and enjoy!

Notes

This makes a total of 24 servings of Keto Lemon Mini Muffins. Each serving comes out to be 111 calories, 10.5g fat, 1.8g net carbs, and 2.4g protein.

3.1

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The bonus? This recipe is low-carb and keto-friendly, which means that everyone can enjoy these fall flavors. It uses almond flour to help bind the cookies, as well as a small amount of coconut flour. 

As a sweetener, we’ve chosen to use allulose. This adds a wonderful sweet flavor to the cookies, without compromising your low-carb lifestyle. In the cookies themselves, we use regular allulose. However, in the coconut icing, we use allulose powder to bring sweetness to the icing without making it grainy. 

Our favorite part of this recipe is how easy it is. Instead of using various individual spices, we simply use pumpkin spice powder. This cuts down on ingredients and significantly simplifies the recipe. Pumpkin spice is a combination of all our favorite “warm spices” (think nutmeg, cinnamon, and cardamom), so it just makes sense to use the one pre-packaged spice mix.

These whoopie pies are a great option to bring to your fall parties, or simply enjoy as a low-carb snack at home.

Yields 12 servings of Keto Pumpkin Whoopie Pies

The Preparation

Pumpkin Cookies:

• 1/2 cup almond butter
• 1/2 cup pumpkin puree
• 1 1/2 teaspoon pumpkin pie spice
• 4 tablespoon allulose
• 1 tablespoon baking powder
• 1/4 tablespoon salt
• 2 large eggs
• 6 tablespoon almound flour
• 2 tablespoon coconut flour

Coconut Frosting:

• 14 tablespoon coconut cream
• 1/4 cup coconut butter
• 2 tablespoon allulose
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.

2. In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.

3. Crack in the egg and beat to combine well.

4. In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.

5. Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.

6. On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.

7. In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.

8. Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.

9. Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.

10. Serve and enjoy!

This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 18.3g fat, 3.5g net carbs, and 5.4g protein.

Print

Keto Pumpkin Whoopie Pies

32 minutes

Serving Size: 12

Calories per serving: 202

Fat per serving: 19.7g

The Preparation

• Pumpkin Cookies:
• 1/2 cup almond butter
• 1/2 cup pumpkin puree
• 1 1/2 teaspoon pumpkin pie spice
• 4 tablespoon allulose
• 1 tablespoon baking powder
• 1/4 tablespoon salt
• 2 large eggs
• 6 tablespoon almound flour
• 2 tablespoon coconut flour
• Coconut Frosting:
• 14 tablespoon coconut cream
• 1/4 cup coconut butter
• 2 tablespoon allulose
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.
2. In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.
3. Crack in the egg and beat to combine well.
4. In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.
5. Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.
6. On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.
7. In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.
8. Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.
9. Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.
10. Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

3.1

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To keep the recipe low carb, there are a few non-traditional ingredients in this hot chocolate. The bulk of it is made up of almond milk and heavy whipping cream. Using these two ingredients instead of whole milk significantly reduces the carb content without compromising the flavor. If you are dairy free, you can substitute the heavy cream with coconut cream, which will still create an extremely rich and thick hot chocolate.

Traditional hot chocolate uses sugar to balance out the bitterness of the cocoa powder and bring out that chocolate flavor that everyone loves. However, this prevents the recipe from being low-carb friendly. Don’t worry, we’ve found a solution. 

We like to use allulose in our hot chocolate as a keto-friendly sweetener. Allulose is a rare sugar found in fruits such as figs and raisins—it’s also a keto-friendly option to regular sugar. We find it makes a great addition to our hot chocolate, balancing out the harsh bitterness of the cocoa powder to create a velvety smooth chocolate drink. 

The best part is that it only takes 10 minutes to make this hot chocolate, which means you can easily whip up a batch any time. It’s better than anything store-bought, and if you make this recipe, you won’t want to drink anything else!

Yields 3 servings of Keto Hot Chocolate

The Preparation

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons allulose
• 1/4 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan, add the cocoa powder and allulose. Whisk until combined well.

3. Add in the heavy cream a little bit at a time. Whisk to combine well.

4. Add in the almond milk slowly over medium heat. Whisk constantly until everything is combined well. Heat until the mixture is hot.

5. Remove from heat and add in the vanilla extract.

6. Pour into glasses. Serve and enjoy!

This makes a total of 3 servings of Keto Hot Chocolate. Each serving comes out to be 115 calories, 9.4g fat, 3g net carbs, and 2.4g protein.

Print

Keto Hot Chocolate

10 minutes

Serving Size: 3

Calories per serving: 115

Fat per serving: 9.4g

The Preparation

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons allulose
• 1/4 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients.
2. In a saucepan, add the cocoa powder and allulose. Whisk until combined well.
3. Add in the heavy cream a little bit at a time. Whisk to combine well.
4. Add in the almond milk slowly over medium heat. Whisk constantly until everything is combined well. Heat until the mixture is hot.
5. Remove from heat and add in the vanilla extract.
6. Pour into glasses. Serve and enjoy!

Notes

This makes a total of 3 servings of Keto Hot Chocolate. Each serving comes out to be 115 calories, 9.4g fat, 3g net carbs, and 2.4g protein

3.1

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You can regulate the sweetness level by adjusting the amount of stevia or erythritol powdered sweetener. Also, this keto chocolate fudge is so rich and creamy that you’d never suspect it was low-carb. We guarantee the whole family will love it.

For a boost of healthy fats and nutrients, don’t forget to add in the walnuts. Walnuts are a plant source of omega-3 fatty acids and can help reduce inflammation and promote weight control. They also add a delightful crunch to every bite. However, the best part of this recipe is how customizable it is. You can leave out the walnuts in the recipe and sprinkle it on top before the fudge sets, if preferred. 

Do you prefer the taste of other nuts? Feel free to replace the walnuts with any type of nut you love the taste of. We bet it’ll taste just as delicious with a combination of peanut butter and chopped peanuts or pecans.

This chocolate fudge is not only sugar-free but also low-carb, making it suitable for many diets. Don’t forget to line your pan with parchment paper, and then lightly butter it for easier removal of the fudge when it’s done. This easy keto chocolate fudge recipe is delicious and oh-so-easy to make. It’s great for dessert, with ice cream, or as a snack all by itself.

Yields 16 servings of Keto Chocolate Fudge

The Preparation

• 4 ounce unsweetened baking chocolate, chopped finely
• 1 cup heavy cream
• 1/2 cup allulose
• 3 tablespoon collagen
• 1 tablespoon vanilla extract
• 8 ounce cream cheese, softened
• 4 tablespoon butter, room temperature
• 1/2 cup walnuts, for garnish

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan over low heat, add in the heavy cream, chopped chocolate, and allulose.

3.  Stir constantly so the mixture doesn’t burn. Let it cook for one minute. Remove from heat and whisk the vanilla extract and collagen in until combined well. Set aside to let cool.

4.  In a mixing bowl, add the room temp butter and softened cream cheese. Beat this together until combined well.

5.  Add the chocolate mixture into the cream cheese mixture a little bit at a time, mixing to combine well after each addition. Do this until all of the chocolate mixture has been used up.

6.Line a baking pan with parchment paper. Spread out the fudge into the baking pan. Smooth it out with a spatula. Let sit in the fridge for two to three hours.

Once fudge is cooled and in solid form, remove from the pan and cut with knife.

7. Garnish with walnuts. Serve and enjoy! Store any leftovers in the refrigerator.

This makes a total of 16 servings of Keto Chocolate Fudge. Each serving comes out to be 200 calories, 19g fat, 2g net carbs, and 4g protein.

Print

Keto Chocolate Fudge

3 hours, 50 minutes

Yield: 16 servings

Calories per serving: 200

Fat per serving: 19

The Preparation

• 4 ounce unsweetened baking chocolate, chopped finely
• 1 cup heavy cream
• 1/2 cup allulose
• 3 tablespoon collagen
• 1 tablespoon vanilla extract
• 8 ounce cream cheese, softened
• 4 tablespoon butter, room temperature
• 1/2 cup walnuts, for garnish

The Execution

1. Measure out and prepare all of the ingredients.
2. In a saucepan over low heat, add in the heavy cream, chopped chocolate, and allulose.
3. Stir constantly so the mixture doesn’t burn. Let it cook for one minute. Remove from heat and whisk the vanilla extract and collagen in until combined well. Set aside to let cool.
4. In a mixing bowl, add the room temp butter and softened cream cheese. Beat this together until combined well.
5. Add the chocolate mixture into the cream cheese mixture a little bit at a time, mixing to combine well after each addition. Do this until all of the chocolate mixture has been used up.
6. Line a baking pan with parchment paper. Spread out the fudge into the baking pan. Smooth it out with a spatula. Let sit in the fridge for two to three hours.
7. Once fudge is cooled and in solid form, remove from the pan and cut with knife.

Notes

This makes a total of 16 servings of Keto Chocolate Fudge. Each serving comes out to be 200 calories, 19g fat, 2g net carbs, and 4g protein.

3.1

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The creamy and buttery texture is perfect, with the added bonus of being low-carb and low-sugar. You can even enjoy it on a keto diet as a favorite fall dessert without breaking ketosis.

Pumpkin is a popular ingredient during the fall season, and it really adds a deep, rustic taste to any dish. But the most important thing about this pumpkin cheesecake recipe is that you can enjoy the pumpkin without feeling like you’re eating an indulgent pumpkin pie.

Pumpkin cheesecake is the perfect Halloween recipe because it contains all of the flavors of Fall. It’s also easy to make and requires no special equipment. This keto pumpkin cheesecake’s low-carb and low-sugar content will improve your day. You can even enjoy this dessert with your whole family and friends.

You’ll need to add 1/2 teaspoon of pumpkin pie spice to the crust. Other ingredients you’ll need include 1 ½ cups of almond flour, one teaspoon of cinnamon, ½ teaspoon of baking powder, ½ teaspoon of ginger, and two tablespoons of butter.

For the filling, you’ll use two teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves. Other ingredients you’ll need include six ounces of cream cheese, 1/2 cup of heavy cream, 1/2 cup of powdered erythritol, two eggs, and two teaspoons of vanilla extract.

Don’t forget the 1/2 cup of a granulated stevia–erythritol blend and 1/2 teaspoon of cinnamon for added depth of flavor!

Yields 12 servings of Keto Pumpkin Cheesecake

The Preparation

Crust:

• 1 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup stevia/erythritol blend
• 3 tablespoon butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon butter, for greasing
• 1/2 teaspoon pumpkin pie spice

Filling:

• 32 ounce cream cheese, room temp
• 16 ounce sour cream, room temp
• 1 cup erythritol
• 2 teaspoon pumpkin pie spice
• 1 teaspoon xanthan gum
• 3 large egg
• 15 ounce pumpkin puree
• 1 teaspoon vanilla extract

Topping:

• 1 cup heavy cream
• 3 tablespoon powdered erythritol
• 1/2 teaspoon pumpkin pie spice

The Execution

1. Measure out all of the ingredients. Preheat oven to 300F. Spray a springform pan with cooking spray.

Make the crust by combining almond flour, baking powder, salt, and the stevia/erythritol blend in a bowl.

Whisk together these ingredients. Add butter into the mixture and mix until it gets a crumbly texture.

Add egg and vanilla extract to the mixture and stir until it becomes a ball of dough.

Press the dough mixture into the sprayed springform pan.

2. Wrap the outside of the springform pan in aluminum foil.

3. In a bowl, add the room temp cream cheese. Using a mixer beat the cheese until smooth and creamy.

4. Add in the sour cream and mix with the mixer until combined well.

5. Add the erythritol and xanthan gum to the mixture. Mix to combine.

6. Pour in the vanilla extract along with the pumpkin pie spice seasoning.

7. Add the eggs to the mixture one at a time, beating after every egg is added.

8. Add the pumpkin puree to the mixture. Mix to combine well.

9. Pour the cheesecake filling into the crust. Place the springform pan in a larger pan.

Pour hot water into the larger pan to cover the springform pan about halfways up the pan.

10. Bake in the oven for 1 hour and 20 minutes or until it starts to jiggle just a little bit in the center. Turn the oven off. Let the pumpkin cheesecake cool down slowly in the oven with the door open slightly.

Leave it in the turned off oven for 60 minutes. Move the cake to a spot to cool and remove the aluminum foil from the pan.

Take a knife around the edges to secure that the cake doesn’t stick to the sides of the pan. Let the cake cool at room temperature for 2 hours and then place it in the refrigerator for at least 5 hours or overnight.

Beat the heavy cream, powdered erythritol, and pumpkin pie spice together. Pipette it around the edge of the cheesecake after its cool.

11. Enjoy!

This makes a total of 12 servings of Keto Pumpkin Cheesecake. Each serving comes out to be 558 calories, 52.3g fat, 12.3g net carbs, and 11.8g protein.

Print

Keto Pumpkin Cheesecake

10 hours, 20 minutes

Yield: 12 servings

Calories per serving: 558

Fat per serving: 52.3g

The Preparation

• Crust:
• 1 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup stevia/erythritol blend
• 3 tablespoon butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon butter, for greasing
• 1/2 teaspoon pumpkin pie spice
• Filling:
• 32 ounce cream cheese, room temp
• 16 ounce sour cream, room temp
• 1 cup erythritol
• 2 teaspoon pumpkin pie spice
• 1 teaspoon xanthan gum
• 3 large egg
• 15 ounce pumpkin puree
• 1 teaspoon vanilla extract
• Topping:
• 1 cup heavy cream
• 3 tablespoon powdered erythritol
• 1/2 teaspoon pumpkin pie spice

The Execution

1. Measure out all of the ingredients. Preheat oven to 300F. Spray a springform pan with cooking spray. Make the crust by combining almond flour, baking powder, salt, and the stevia/erythritol blend in a bowl. Whisk together these ingredients. Add butter into the mixture and mix until it gets a crumbly texture. Add egg and vanilla extract to the mixture and stir until it becomes a ball of dough. Press the dough mixture into the sprayed springform pan.
2. Wrap the outside of the springform pan in aluminum foil.
3. In a bowl, add the room temp cream cheese. Using a mixer beat the cheese until smooth and creamy.
4. Add in the sour cream and mix with the mixer until combined well.
5. Add the erythritol and xanthan gum to the mixture. Mix to combine.
6. Pour in the vanilla extract along with the pumpkin pie spice seasoning.
7. Add the eggs to the mixture one at a time, beating after every egg is added.
8. Add the pumpkin puree to the mixture. Mix to combine well.
9. Pour the cheesecake filling into the crust. Place the springform pan in a larger pan. Pour hot water into the larger pan to cover the springform pan about halfways up the pan.
10. Bake in the oven for 1 hour and 20 minutes or until it starts to jiggle just a little bit in the center. Turn the oven off. Let the pumpkin cheesecake cool down slowly in the oven with the door open slightly. Leave it in the turned off oven for 60 minutes. Move the cake to a spot to cool and remove the aluminum foil from the pan. Take a knife around the edges to secure that the cake doesn't stick to the sides of the pan. Let the cake cool at room temperature for 2 hours and then place it in the refrigerator for at least 5 hours or overnight. Beat the heavy cream, powdered erythritol, and pumpkin pie spice together. Pipette it around the edge of the cheesecake after its cool.
11. Enjoy!

Notes

This makes a total of 12 servings of Keto Pumpkin Cheesecake. Each serving comes out to be 558 calories, 52.3g fat, 12.3g net carbs, and 11.8g protein.

3.1

https://www.ruled.me/keto-pumpkin-cheesecake/

Copyright 2017 | Ruled.Me

The post Keto Pumpkin Cheesecake appeared first on Ruled Me.

This recipe yields a two-layer eight-inch cake. Each serving has approximately 6 g of net carbs depending on how you slice it. This incredibly rich and satisfying low-carb dessert is a perfect way to end a meal.

Lemon curd is a citrusy spread with 1 ½ cups of almond flour, 1/8 teaspoon of salt, and 3 tablespoons of butter. It’s similar to non-keto lemon curd pie filling but only contains about 1 carb per serving. This easy lemon curd recipe has just five ingredients and takes about 45 minutes to prepare.

You can eat this zesty keto lemon curd cake or pie for breakfast, lunch, or dinner. It’s a great low-carb alternative to pound cake and the tangy sweet lemon curd filling adds a fruity boost to your meal. With this recipe, you can enjoy the best of both worlds—a buttery crust and flavorful lemon curd.

You can add in 1 ½ tablespoons of vanilla extract and one medium egg for a more mellow flavor. Or you can intensify the zing of the sweet lemon curd by adding 1/2 tablespoon cream of tartar and allulose, some lemon zest and lemon juice. Try garnishing your keto lemon curd with fresh mint, raspberries, or strawberry slices.

The crunchy almond crust adds texture to this easy keto curd dessert. The sweet lemon filling is slightly tart and very fragrant. This dessert can be prepared ahead of time and then heated up before serving to bring out its full flavors.

Yields 12 servings of Keto Lemon Curd Pie

The Preparation

Crust:

• 1 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup stevia/erythritol blend
• 3 tablespoon butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon butter, for greasing

Filling:

• 100 gram butter
• 1/2 cup allulose
• 1 medium lemon, zested
• 1/2 cup lemon juice
• 6 large egg yolk

Meringue:

• 1/2 teaspoon cream of tartar
• 1/2 cup allulose
• 5 large egg white

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.

2. In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.

3. Add butter to the bowl. Mix it together well with a fork to get it crumbly.

4. Add in the egg and vanilla extract.

5. Mix together until it becomes a ball.

6. Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.

7. Place the crust in the preheated oven for 11 minutes.

8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.

9. Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.

10. Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.

11. Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.

12. Serve and enjoy! Store in the refrigerated.

This makes a total of 12 servings of Keto Lemon Curd Pie. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Print

Keto Lemon Curd Pie

6 hours, 35 minutes

Yield: 12 servings

Calories per serving: 225

Fat per serving: 19.7g

The Preparation

• Crust:
• 1 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup stevia/erythritol blend
• 3 tablespoon butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon butter, for greasing
• Filling:
• 100 gram butter
• 1/2 cup allulose
• 1 medium lemon, zested
• 1/2 cup lemon juice
• 6 large egg yolk
• Meringue:
• 1/2 teaspoon cream of tartar
• 1/2 cup allulose
• 5 large egg white

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.
2. In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.
3. Add butter to the bowl. Mix it together well with a fork to get it crumbly.
4. Add in the egg and vanilla extract.
5. Mix together until it becomes a ball.
6. Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.
7. Place the crust in the preheated oven for 11 minutes.
8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
9. Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.
10. Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.
11. Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.
12. Serve and enjoy! Store in the refrigerated.

Notes

This makes a total of 12 servings of Keto Lemon Curd Pie. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

3.1

https://www.ruled.me/keto-lemon-curd-pie/

Copyright 2017 | Ruled.Me

The post Keto Lemon Curd Pie appeared first on Ruled Me.

The cake is usually made with eggs, sugar, baking powder, almond flour, and butter, but this recipe excludes sugar. This one’s filled with light pumpkin pie spice creme in between each layer.

The pumpkin cake can be made based on a pumpkin pie recipe, but here the pumpkin flavor is subtle. We recommend using a glass or ceramic baking dish for this cake; you’ll be cutting the pieces right out of the pan and you don’t want to scratch your non-stick bakeware. You can make several types of pumpkin cake, such as bundt or round cakes.

Beat eight ounces of cream cheese with 3/4 cup of unsalted butter until the mixture comes together. Then add the powdered sweetener. The final product should be thick and spreadable. Use a large spoon to dollop on the cake batter, spreading it thinly and evenly across the pan. Next sprinkle on chopped pecans and use a knife to swirl everything together. Finally, sprinkle the top with chocolate chips.

You can bake it for 40 to 45 minutes or if you like it moist, until the cake is clearly set but still somewhat soft and jiggly when gently shaken. Remember to take the cake from the pan and allow it to cool fully before storing it. We recommend storing the cake in the refrigerator. To serve, cut the cake into pieces using a sharp knife.

Yields 20 servings of Keto Pumpkin Earthquake Cake

The Preparation

• 2 1/3 cup almond flour
• 2/3 cup allulose
• 1/4 cup unflavored low-carb protein powder
• 2 teaspoon baking powder
• 2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large egg
• 2/3 cup pumpkin puree
• 3/4 cup unsalted butter, melted + divided
• 1 large egg, room temp
• 1/2 teaspoon vanilla extract
• 8 ounce cream cheese, softened
• 3/4 cup powdered allulose
• 1/2 cup pecans, chopped

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.

2. Grease a baking pan with butter.

3. In a bowl, combine almond flour, allulose, protein powder, baking powder, pumpkin pie spice, and salt. Whisk to combine well.

4. Add in the pumpkin puree, half of the melted butter, vanilla extract, and egg.

5. Stir to combine well and evenly.

6. Pour the mixture evenly into the greased baking dish. Spread it out with a spatula to get it smooth.

7. In a mixing bowl, combine the softened cream cheese with the rest of the melted butter and the powdered allulose.

8. Beat with a mixer until well combined.

9. Spread this over the smoothed out mixture that’s already in the baking dish.

10. Bake in the oven for 45 minutes or until the center is slightly jiggly whilst the outer edge is thoroughly cooked.

11. Let the cake cool completely and then add the chopped pecans to the top of the cake.

12. Slice, serve, and enjoy!

This makes a total of 20 servings of Keto Pumpkin Earthquake Cake. Each serving comes out to be 220 calories, 20g fat, 2.5g net carbs, and 5.8g protein.

Print

Keto Pumpkin Earthquake Cake

1 hour, 5 minutes

Yield: 20 servings

Calories per serving: 220

Fat per serving: 20g

The Preparation

• 2 1/3 cup almond flour
• 2/3 cup allulose
• 1/4 cup unflavored low-carb protein powder
• 2 teaspoon baking powder
• 2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large egg
• 2/3 cup pumpkin puree
• 3/4 cup unsalted butter, melted + divided
• 1 large egg, room temp
• 1/2 teaspoon vanilla extract
• 8 ounce cream cheese, softened
• 3/4 cup powdered allulose
• 1/2 cup pecans, chopped

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.
2. Grease a baking pan with butter.
3. In a bowl, combine almond flour, allulose, protein powder, baking powder, pumpkin pie spice, and salt. Whisk to combine well.
4. Add in the pumpkin puree, half of the melted butter, vanilla extract, and egg.
5. Stir to combine well and evenly.
6. Pour the mixture evenly into the greased baking dish. Spread it out with a spatula to get it smooth.
7. In a mixing bowl, combine the softened cream cheese with the rest of the melted butter and the powdered allulose.
8. Beat with a mixer until well combined.
9. Spread this over the smoothed out mixture that's already in the baking dish.
10. Bake in the oven for 45 minutes or until the center is slightly jiggly whilst the outer edge is thoroughly cooked.
11. Let the cake cool completely and then add the chopped pecans to the top of the cake.
12. Slice, serve, and enjoy!

Notes

This makes a total of 20 servings of Keto Pumpkin Earthquake Cake. Each serving comes out to be 220 calories, 20g fat, 2.5g net carbs, and 5.8g protein.

3.1

https://www.ruled.me/keto-pumpkin-earthquake-cake/

Copyright 2017 | Ruled.Me

The post Keto Pumpkin Earthquake Cake appeared first on Ruled Me.

While it may seem odd, the texture is almost identical, and this recipe leans into flavor with delectable coconut flour, cream cheese, and cinnamon. These come up crispy on the outside and impossibly chewy and gooey when you bite in.  

This recipe makes 12, so you will have divinely light treats for days. You can take Keto Apple Fritter Cookies to work as a sweet pick-me-up for morning or afternoon tea or use these as a delightful dessert option. We guarantee the whole family will love these! 

Zucchini has all sorts of health benefits and a very high water content. You will get anti-inflammatory phytonutrients and antioxidants with every mouthful. Plus, this classic summer squash contains a hefty serving of folate, vitamins C, B6, and K, and minerals like manganese for optimum brain function.

Coconut flour lends a fluffy texture to these Keto Apple Fritter Cookies, and combining it with almond flour means these tasty treats pack a protein punch. The glaze is a heady mix of vanilla and heavy cream, and swapping sugar for powdered allulose means you needn’t feel guilty as you drizzle it on. This keto recipe will satisfy the sweetest tooth, so keep these cookies on hand for when the cravings hit and you want to maintain your low-carb lifestyle. 

Yields 12 servings of Keto Apple Fritter Cookies

The Preparation

Cookies:

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoon butter, softened
• 2 tablespoon cream cheese, softened
• 1/2 cup allulose
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 100 gram zucchini, chopped into small cubes

Glaze:

• 3 tablespoon powdered allulose
• 1/4 teaspoon vanilla extract
• 1 tablespoon heavy cream

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.

2. In a mixing bowl, combine almond flour, coconut flour, xanthan gum, cinnamon, and salt. Whisk to combine well.

3. In a separate mixing bowl, combine softened butter and cream cheese, allulose, and vanilla extract. Mix with a mixer to get smooth.

4. Add in the egg and beat again until combined well.

5. Place the combined flour ingredients into the wet mixture. Stir to combine well.

6. Add in the zucchini pieces.

7. Stir to combine well.

8. Line a baking sheet with parchment paper. Form the dough into small balls and evenly space out the cookie dough. Place in the oven for about 12 minutes or until just starting to turn golden brown.

9. Make the glaze by combining powdered erythritol, vanilla extract, and heavy cream. Whisk together to combine well.

10. Let cool for 5 – 10 minutes on a cooling rack. Drizzle with the glaze.

11. Serve and enjoy!

This makes a total of 12 servings of Keto Apple Fritter Cookies. Each serving comes out to be 101 calories, 8.4g fat, 1.3g net carbs, and 2.9g protein.

Print

Keto Apple Fritter Cookies

22 minutes

Yield: 12 servings

Calories per serving: 101

Fat per serving: 8.4g

The Preparation

• Cookies:
• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoon butter, softened
• 2 tablespoon cream cheese, softened
• 1/2 cup allulose
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 100 gram zucchini, chopped into small cubes
• Glaze:
• 3 tablespoon powdered allulose
• 1/4 teaspoon vanilla extract
• 1 tablespoon heavy cream

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.
2. In a mixing bowl, combine almond flour, coconut flour, xanthan gum, cinnamon, and salt. Whisk to combine well.
3. In a separate mixing bowl, combine softened butter and cream cheese, allulose, and vanilla extract. Mix with a mixer to get smooth.
4. Add in the egg and beat again until combined well.
5. Place the combined flour ingredients into the wet mixture. Stir to combine well.
6. Add in the zucchini pieces.
7. Stir to combine well.
8. Line a baking sheet with parchment paper. Form the dough into small balls and evenly space out the cookie dough. Place in the oven for about 12 minutes or until just starting to turn golden brown.
9. Make the glaze by combining powdered erythritol, vanilla extract, and heavy cream. Whisk together to combine well.
10. Let cool for 5 - 10 minutes on a cooling rack. Drizzle with the glaze.
11. Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Apple Fritter Cookies. Each serving comes out to be 101 calories, 8.4g fat, 1.3g net carbs, and 2.9g protein.

3.1

https://www.ruled.me/keto-apple-fritter-cookies/

Copyright 2017 | Ruled.Me

The post Keto Apple Fritter Cookies appeared first on Ruled Me.