This makes a total of 16 Flourless Keto Brownies.
Each serving comes out to be 86.94 Calories, 8.05g Fat, 2.9g Net Carbs, and 2.18g Protein.
- 5 ounces 86% dark chocolate
- 4 tablespoons butter
- 3 large eggs
- ½ cup Swerve*
- ¼ cup mascarpone cheese
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 scoop chocolate protein powder
- Heat oven to 375°F/ 190C and line a baking sheet with parchment. Melt 5 ounces chocolate in a glass bowl on medium heat for 30 intervals, stirring each time until smooth.
- Add butter and microwave the bowl for ten seconds. Stir. Repeat until smooth. Set aside to allow to slightly cool while you prepare the batter.
- In a large bowl, beat three eggs and ½ cup granulated sweetener on high until the mixture becomes frothy and the eggs become pale. This should take about 3-5 minutes.
- Add the mascarpone cheese and beat until smooth.
- Sift in half of the cocoa powder and ½ tsp salt and gently mix. The power will resist mixing with the egg so go slow and keep at it.
- Sift in the rest of the coco powder and protein powder and stir until all of the mixture is dissolved and the batter forms.
- Make sure you chocolate is still melted. If not, heat for 10 seconds and stir. Fold the melted chocolate into the batter and mix well until it is creamy and there are no lumps.
- Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.
- Remove from pan and cool completely before cutting!
I made this for Christmas and it was a massive hit. Very moist on the inside and super chocolatey. Non keto following family members loved it just as much. Made it the night before and after it cooled left it on the counter covered with a dish towel and it was still very moist. Almost had a brownie like consistency. I’ll be making it again for the next party we go to just as long as it stays out of the house because I would eat the entire thing . Ended up not making the topping but we did use whipping cream with a drop of sugar free vanilla extract and it was great. For non keto followers ice cream would be an insanely delicious add.
- 2 sticks butter (1 cup) unsalted, cut into pieces
- 8 ounces 85% dark chocolate chopped (we used 4oz 100%, 4oz 56% because it was all we could find)
- 6 large eggs separated
- 3/4 cup Swerve granulated sweetener (you can also buy this at Publix)
- 1 tsp chocolate liquid Stevia (also at Publix)
- 1/2 cup almond butter no sugar added
- Optional topping: In a stand mixer combine 1/4 cup heavy whipping cream with 2 tbsp almond butter and 1/2 tsp liquid stevia. Spread on cake once cool and top with toasted slivered almonds.
1. Preheat oven to 350 degrees F.
Line a 10 inch spring form pan with parchment and spray with olive oil cooking spray. (I brought my silicone bread loaf pan and used this instead)
2. In a heat proof bowl over gently simmering water, melt butter and chocolate together. Stir until smooth. Set aside.
3. In a stand mixer,stir egg yolks and swerve until combined. (Didn’t have a stand mixer so just used a whisk and elbow grease.)
4. Gradually pour in melted chocolate mixture into yolks.
5. Add in chocolate stevia and almond butter and stir until combined.
6. In another bowl use an electric mixer to beat egg whites until stiff peaks form.
7. Fold them into the chocolate almond mixture until combined.
7. Pour into pan and bake 35 minutes. Torte will be very moist in the middle.
8. Transfer torte to a wire rack and cool completely in pan about 1 hour.
Once cool, remove from pan and top with optional toppings if desired.
Refrigerate left overs if whipped cream topping has been added. Does not need refrigeration if no topping has been added.
Ingredients (makes 22-24 macaroons)
- 3 cups unsweetened coconut (225 g /8 oz)
- 4 large egg whites
- ⅛ tsp sea salt or pink Himalayan salt
- ½ cup powdered Erythritol or
- Swerve (80 g/ 2.8 oz)
- 1 tsp sugar-free almond extract or
- sugar-free vanilla extract
- 100 g 90% dark chocolate, melted (3.5 oz)
1. Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 300 F/ 150 C for 4-5 minutes. Remove from the oven and let it cool down.
2. Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks. Easy Keto Coconut Macaroons
To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the almond extract.
3. Using a spoon and your hands, create 22-24 small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed. Easy Keto Coconut Macaroons
Bake the macaroons at 300 F/ 150 C (fan assisted) for 10 minutes, and then turn the temperature down to 130 C/ 265 F and bake for 20 more minutes.
4. Remove the macaroons from the oven and let them cool down on a cooling rack.
5. Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
Decorate the macaroons by dipping the bottom parts in melted dark chocolate. Place them back on the tray. Drizzle any leftover chocolate on top of the macaroons. Place in the fridge for 10-15 minutes or until set.
Tip: To help the chocolate solidify quickly, the melted chocolate should be cooled to room temperature before decorating. Placing the macaroons in the freezer for 10 minutes will also speed up the process.
I thought I had already posted this but I guess not. I made this a couple months ago and was blown away by the fact it actually rose and looked like a loaf of bread. We made french toast out of it and it was delish!
It can also be frozen for later!
- 6 eggs separated
- 1/2 tsp cream of tartar
- 6 oz pumpkin puree
- 2 tsp pumpkin pie spice + extra cloves 😉
- 1/4 tsp salt
- 2 tbsp Sukrin Gold or another sugar free granulated sweetener
- 1/2 cup unflavored protein powder or vanilla protein powder
Preheat oven to 300 degrees.
Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.
In another bowl mix the egg yolks and remaining ingredients together until well blended.
Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.
Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.
Allow to cool before removing and slicing.
Will be making these for my birthday next week!
FOR THE KETO PUMPKIN CUPCAKES:
- 64 g almond flour
- 21 g coconut flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 2 eggs lightly beaten
- 2-3 tablespoons granulated stevia or Pyure
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 25 g coconut oil melted
- 110 g canned pumpkin puree
- 60 ml almond milk
- 2 tablespoons chopped pecans
FOR THE FROSTING
Personally, I love just regular cream cheese with a dash of cinnamon on top or mixed with a tiny drop of flavor drops.
Preheat oven to 350°F/180°C.
Butter and flour muffin pan. Set aside.
Whisk together in a medium bowl almond flour, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
Add eggs and Pyure to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes. Add in vanilla extract, vinegar, coconut oil, and pumpkin puree and beat until just incorporated. Gradually add in the dry flour mixture, alternating with almond milk. Once fully incorporated, fold in pecans.
Distribute batter evenly into pan. Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting.
Make your cream cheese buttercream frosting while your cakes are cooling. And frost away!
Keep covered and refrigerated for up to 3 days- if they last that long.
I can’t wait to try this! #lekker
Calories 285 kcal
Author Lisa | Low Carb Yum
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1 1/4 teaspoon stevia concentrated powder or 3/4 cup sugar equivalent
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 egg yolks
- 1 large egg
- 2/3 cup heavy cream
1.Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
2. Beat in yolks and egg until well combined.
3. Gradually stir in heavy cream.
4. Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
5. Cool on wire rack.
Store in refrigerator.
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust
- 1 1/2 cups grated cauliflower (approximately 1/2 large cauliflower head)
- 1 tsp. minced garlic, 2 cloves
- 1 cup shredded mozzarella
- 1/4 tsp. dried oregano
- 3 large egg whites
- Salt & pepper, to taste (I used approximately 1/4 tsp each)
- 1/4 tsp. dried rosemary
- 6 basil leaves, chopped fine
- 1/2 tsp. smoked paprika
- 1/4 cup panko breadcrumbs
*The number one thing I can tell you is to strain the cauliflower as best as you can.
- Preheat oven to 425 degrees F. Line a baking/cookie sheet with parchment paper and place baking racks on top. Spray the racks with non-stick spray.
Start by cutting your cauliflower in half. Measurements are based on using a large head of cauliflower. Cut the leaves and end of the cauliflower. Cut the cauliflower into small florets and toss into a food processor and process until the cauliflower reaches a rice/mashed potato look. It should be processed fine. The finer it is, the better the end result will hold together.
Scoop the cauliflower into a cheesecloth or cloth napkin
Place the cauliflower into the center of the cheesecloth, pulled the edges up, twisted to close and squeezed as much liquid as I could out of the processed cauliflower.
It should have the look of rice/mashed potatoes. Place the processed cauliflower into a microwave safe bowl and cook for 4-6 minutes, stopping to stir halfway through.
Once cooked, add the remaining ingredients and stir well.
- Using a tablespoon and a half tablespoon, scoop the bites into 1 1/2 tablespoons in size, and roll into balls. Place evenly apart on the prepared racks and bake for 20-23 minutes. At 20 minutes in, remove from the oven & rotate the bites. Place back into the oven for remaining 2-3 minutes.
- 1 cup ground golden flax seed or buy flax meal already ground
- 4 pastured eggs
- 1/2 cup avocado oil or any oil
- 1 scoop (25g) Vanilla protein powder
- 1/2 cup granulated sweetener (maple sugar erythritol, lakanto, coconut sugar)
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1 cup pecans/ walnuts chopped (pecans are lower in carbs but higher in fat)
- *top with cream cheese (check added sugars)
*Note: I like using golden flax seeds as I find the taste to be more mellow compared to dark brown flax seeds, but any color flax seed will work.
Preheat over to 325*F.
If starting with whole golden flax seed, grind it in a coffee grinder
, then measure 1 cup.
Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you’d like, but be sure to add in walnuts last, after using a mixer.
Laddel batter into silicone cups or lined muffin tin.
Bake at 325*F for 18 to 22 minutes.
Estimated Nutrition Information using myfitnesspal per serving of 1 muffin, based on making 12 muffins total. Data below is based on using a sugar alcohol to sweeten, if using coconut sugar, add 10 carbs and 36 calories per muffin.
- Calories: 219
- Total fat: 20 grams
- Total Carbs: 6 grams
- Dietary Fiber: 4 grams
- Sugar: 1 gram
- Protein: 6 grams
- 85% cocoa chips (optional)
*Or 100 g powdered sweetener
- Place all the ingredients in a blender and blend until smooth.
- Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.
- If you don’t have an ice cream maker (suchas myself), pour the sugar free mint ice cream into a shallow dish/ tupperware and pop in the freezer. If you want to get fancy- Stir each half hour to break up any ice crystals.
- Or just pour it in a tupperware and forget it for a couple hours then stir it a little
- Or just forget it over night and then put it in the blender again before serving like a milkshake
- You can also pour the ice cream mixture into popsicle molds instead.