Low Carb Cinnamon Roll Coffee Cake


Cinnamon Filling:
Cream Cheese Frosting:
  1. Preheat oven to 325F and grease an 8×8 inch baking pan.
  2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

  3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bo

  4. wl.
  5. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.

  6. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

  7. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
  8. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
  9. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.Screen Shot 2018-06-18 at 4.20.32 PM

Keto Strawberry Rhubarb Crumble

  1. 1 cup finely diced walnuts
  2. 1/2 cup coconut flour
  3. 1/4 cup flaxseed meal
  4. 1/4 cup  Steviva Blend (or your favorite stevia/erythritol baking blend)
  5. 1/4 tsp sea salt
  6. 6 tbsp melted butter, unsalted (Still need to try it with coconut oil)Screen-Shot-2017-05-02-at-2.19.21-PM-1024x762.png
For the filling
  1. 1/2 tsp xanthan gum
  2. 1 cup finely diced strawberries
  3. 1 cup finely diced rhubarb (about 2 stalks)
  4. 1 tbsp lemon juice
  5. 1 tsp Steviva Blend (or your favorite stevia/erythritol baking blend)
  1. Preheat oven to 350 F/ 176C
  2. In a bowl, combine filling ingredients. Xanthan gum should be lightly sprinkled while mixing so that it’s evenly spread and doesn’t clump. Set bowl aside.
  3. In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup sweetener, sea salt and toss together so it mixes evenly.
  4. Add butter and combine until the whole mix is crumbly.
  5. Set 1/2 cup of the crumble aside and the final another 1 tsp sweetener to it.
  6. Grease a 9″ glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom.
  7. Pour the fruit mixture over the crust and spread evenly.
  8. Finally, sprinkle the remaining 1/2 cup of crumble over the pie.
  9. Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned (this will prevent burning the crumble because this dish needs a little time to cook).
  10. Once finished, let cool completely in the refrigerator (at least a few hours to set so it can be sliced and held like a pie), then serve.
  11. Enjoy!
Macros per slice (not sure I’m going to manage just 1 slice)
  1. 3.5 Net Carbs
  2. 230 Calories
  3. 20.6g Fat
  4. 8.7g Carbohydrates
  5. 5.2g Fiber
  6. 4.2g Protein

Flaxseed Cinnamon Muffins

Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.
  • 2 cups roughly ground flaxseed
  • ¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia
  • 1 tablespoon gluten-free baking powder
  • 2 tablespoons ground cinnamon
  • ½ teaspoon Himalayan rock salt
  • 5 large eggs
  • ½ cup water, room temperature
  • ⅓ cup melted coconut oil
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
  6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.

Flourless Keto Brownies

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 chocolatefudgey-flourless-keto-brownies-pin.jpg
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the mascarpone cheese and beat until smooth.
  5. 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.
  6. Sift in the rest of the coco powder and protein powder and stir until all of the mixture is dissolved and the batter forms.
  7. 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.
  8. Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.
  9. 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.

Easy Keto Coconut Macaroons



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.

Pumpkin Cloud Bread (Low Carb, Gluten Free)

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!pumpkin-cloud-bread-6.jpg


  • 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 



  1. Preheat oven to 300 degrees.

  2. Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.

  3. In another bowl mix the egg yolks and remaining ingredients together until well blended.

  4. Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.

  5. Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.

  6. Allow to cool before removing and slicing.

Super Lekker Pumpkin Cupcakes gluten-free, keto & paleo

Will be making these for my birthday next week!



  • 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


Personally, I love just regular cream cheese with a dash of cinnamon on top or mixed with a tiny drop of flavor drops.


  1. Preheat oven to 350°F/180°C.
  2. Butter and flour muffin pan. Set aside.

  3. Whisk together in a medium bowl almond flour, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

  4. 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.

  5. 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.

  6. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting.

  7. Make your cream cheese buttercream frosting while your cakes are cooling. And frost away!
  8. Keep covered and refrigerated for up to 3 days- if they last that long.

    Screen Shot 2017-11-28 at 9.49.31 AM

Low Carb Pumpkin Pie

I can’t wait to try this! #lekker


Servings 8
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.


Recipe Notes
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.
  1. 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.
  2. 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.
  3. Scoop the cauliflower into a cheesecloth or cloth napkin
  4. 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.
  5. 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.
  6. Once cooked, add the remaining ingredients and stir well.
  7. 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.