Low Carb Chocolate Dipped Peanut Butter Pretzel Bites (Gluten Free!)

These delicious Chocolate Dipped PB Pretzel Bites call for gluten free mini pretzels, making them gluten free, grain free and low carb! So easy to make and no baking involved. This is a fun activity to do with the kids. You can decorate them with sprinkles to customize them for any occasion. The pretzels stay crunchy, which pairs nicely with the creamy peanut butter filling and luxurious chocolate coating. Looking for a low carb food gift to share with friends? These pretzel cookies travel well and stay fresh for many weeks!

Low Carb Chocolate Dipped Peanut Butter Pretzel Bites

Makes 25 cookies

1/3 cup creamy peanut butter (no sugar added)

2 tablespoons unsalted butter, softened to room temperature 

1/3 cup powdered low carb sweetener of choice

2 tablespoons coconut flour

2 tablespoons peanut butter powder (no sugar added)

1/8 teaspoon salt

½ teaspoon vanilla extract

50 gluten free, mini pretzels (1 carb each*, see note below)

1 cup sugar free semi-sweet or dark chocolate chips (I like keto-friendly Guittard 72% cocoa chips)

1. Place the peanut butter and softened butter into a mixing bowl and beat until smooth. (This can be done using an electric mixer or by hand.) Add in the powdered sweetener, coconut flour, peanut butter powder, salt and vanilla. Continue mixing until well combined. Chill mixture to firm up so it can be rolled into balls more easily.

2. Portion the peanut butter mixture into approximately 1 inch balls, then press each ball between two mini pretzels. Continue until you have 25 pretzel bites.

3. Melt chocolate in the microwave in 15 second intervals, stirring well between each interval, until fully melted. (I like to do this at 50% power so the chocolate does not burn or seize while melting.) You can also melt the chocolate in a double boiler, if you’d prefer.

4. Dip one side of each pretzel bite into the melted chocolate, scrape the bottom along the rim of the bowl to remove any drips and then place each dipped pretzel bite onto a tray lined with parchment paper. If desired, while the chocolate is still wet, sprinkle with decorative sprinkles. Allow the pretzel bites to cool and set up before serving. To hasten this process, you may place them in the refrigerator for a few minutes until the chocolate is set.

5. These Pretzel Bites can be stored at room temperature, if you plan to eat them within a day or two. Otherwise, store them in a refrigerator for longer storage.

*Note: Snyder Gluten Free Mini Pretzels are 1 carb per piece. If you use a different brand of pretzel, the nutritional information and carb count in the final product may be slightly different.

Nutritional Information per 1 pretzel bite: 52 calories, 4.5 g carbohydrate (1.3 g dietary fiber, 0.6 g sugars, 0.6 g sugar alcohols), 3.8 g total fat (1.5 g saturated fat, 0 g trans fat), 2 mg cholesterol, 57 mg sodium, 3.8 mg calcium, 11 mg potassium, 8 IU Vit A, 1.2 g protein. Net carbs per bite: 2.6 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Molasses Cookies (the real deal!)

The other day, my husband came home with a bag of molasses cookies from his favorite local cookie bakery. Needless to say, I was greatly inspired to create a real, authentic molasses cookie for myself that is both low carb and low sugar. I am happy to say that I have succeeded! This recipe calls for real molasses. The net carb count per cookie is less than 3 grams, of which 0.75 g comes from the molasses. I think it’s a carb-worthy ingredient because it imparts the unmistakable authentic flavor you expect. Without it, the cookie would no longer taste like a traditional, old-fashioned molasses cookie. So, don’t leave it out!

Low Carb Molasses Cookies (the real deal!)

Makes 20 cookies

½ cup coconut flour

2 tablespoons unflavored collagen peptide powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

½ teaspoon salt

½ teaspoon baking soda

1/4 teaspoon baking powder

½ cup unsalted butter, softened

1/4 cup brown sugar substitute, packed

1/4 cup allulose or erythritol blend sweetener 

1 tablespoon molasses

1 large egg, room temperature 

1. Preheat the oven to 325°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

2. In a small bowl, combined the coconut flour, collagen peptides, spices, pepper, salt, baking soda, and baking powder. Mix with a fork until no lumps remain.

3. In the bowl of a stand mixer, fitted with a paddle attachment, cream together, the softened butter, brown sugar substitute, and allulose or erythritol sweetener until light and fluffy. Add the egg and the molasses, beating to combine after each addition. Scrape the bowl down with a rubber spatula as needed. Add the dry ingredients to the butter mixture and mix to combine into a thick dough.

4. Using a small cookie scoop or rounded teaspoon, scoop the cookie dough out onto the parchment lined baking pan and gently flatten the tops slightly with your palm. (These cookies do not spread much during baking.) Bake in the preheated oven for 13 to 15 minutes, rotating the pan halfway through the baking time. Remove from oven and allow the cookies to cool completely on the pan before transferring them to a wire rack.

Nutritional Information per cookie: 67 calories, 3.7 g carbohydrates (1.1 g dietary fiber, 1.6 g sugars), 5.6 g total fat (3.6 g saturated fat), 22 mg cholesterol, 105 mg sodium, 11.1 mg calcium, 23 mg potassium, 47 IU Vit A, 1.5 g protein. Net carbs per cookie: 2.6 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate this recipe without the author’s permission.

Low Carb Blueberry Pecan Pancake Bread Pudding

For brunch with my family, I wanted to make something special that mostly could be made ahead, minimizing last minute preparations. When searching online, I found a recipe that used pancakes in place of bread in a bread pudding, so I adapted it to create this outstanding low carb breakfast casserole. The convenience of using a boxed keto muffin mix as the base of the pancake batter was genius! The breakfast pudding was a huge hit with my family and may have tasted even better the second day! You can substitute raspberries or blackberries for the blueberries, if you prefer. The yogurt sauce is optional, but the hit of lemon in the creamy sauce really brightened the dish.

Low Carb Blueberry Pecan Pancake Bread Pudding

Makes 8 servings

Pancakes:

One (10 oz.) box King Arthur’s All-Purpose Keto Muffin Mix

5 large eggs

1½ cups low carb milk of choice

1/3 cup sour cream

2 tablespoons melted unsalted butter or avocado oil

½ cup chopped pecans

6 oz. organic blueberries

Custard:

3 large eggs

2 cups half and half (or a mixture of low carb milk and heavy cream equaling 2 cups)

1/3 cup low carb sweetener of choice (allulose/erythritol blend works well)

1½ teaspoon vanilla extract

½ teaspoon ground cinnamon

1/4 teaspoon salt

Lemon Yogurt Sauce:

1/3 cup plain greek yogurt

2 tablespoons half and half

2 tablespoons allulose honey (or granulated allulose)

2 teaspoons lemon zest (or 2 drops lemon oil)

A pinch of salt

1. Place the muffin mix into a large mixing bowl. Whisk together the low carb milk, sour cream, butter or avocado oil, and five eggs in a large measuring cup. Add the milk mixture to the muffin mix and whisk with a fork until blended and smooth. Fold in the chopped pecans. (If you can’t find King Arthur’s Keto Muffin Mix, you can substitute your favorite low carb pancake recipe.)

2. Heat a griddle or large nonstick skillet over medium heat. Add a teaspoon of avocado oil to grease the pan. Pour about 1/4 cup batter for each pancake onto the hot griddle. Spread the batter into a 4 inch circle using the back of a small spoon. Cook until the edges look dry and the bottoms are golden brown, about 3 minutes. Carefully flip the pancake and cook on the other side until the pancake springs back when touched in the center, another 2-3 minutes. Remove pancakes to a wire rack to cool and repeat with the remaining batter. You should end up with 18-20 pancakes.

3. Slice each pancake in half and arrange with the cut side down into two rows in an 8 x 8“ baking dish that has been sprayed with cooking spray. (You may not need all the pancakes to fill the baking dish. Save any unused pancakes to eat later.) Scatter half of the blueberries over the pancakes, tucking a few between each layer. This can be done 1-2 days ahead and then stored in the refrigerator, covered with plastic wrap, until the night before you plan to serve. 

4. The night before you plan to cook and serve, whisk together 3 eggs, the 2 cups half-and-half, sweetener, vanilla, cinnamon and salt. Pour the custard mixture over the pancakes and blueberries in the baking dish. Chill at least four hours and up to overnight to allow the custard to soak into the pancakes.

5. Preheat oven to 350°F. Bake the casserole until puffed and the custard is set, 45 to 50 minutes. Let stand 10 minutes to cool before serving. To serve, sprinkle with remaining blueberries and drizzle with sugar free syrup or Lemon Yogurt Sauce. Serve warm. Leftovers can be stored in the refrigerator and reheated before serving.

6. Lemon Yogurt Sauce: Whisk together the yogurt, half and half, sweetener, lemon zest and a pinch of salt until smooth and not too thick. Of needed, add more liquid a teaspoon at a time until you achieve the proper consistency. Makes about ½ cup.

Nutritional Information per serving (no yogurt sauce): 319 calories, 20.4 g carbohydrates (2.9 g dietary fiber, 4.8 g sugars, 17 g sugar alcohols), 24.7 g total fat (9.9 g saturated fat, 0 g trans fat), 216 mg cholesterol, 498 mg sodium, 173 mg calcium, 308 mg potassium, 3 mg iron, 184 IU Vit A, 3 mg Vit C, 10.9 g protein. Net carbs per serving: 1.5 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.

Instant Pot Keto Bread Pudding (or Oven Baked)

For as long as I can remember, Classic Bread Pudding has been a favorite comfort food of mine. This low carb, gluten free bread pudding is every bit as comforting as a traditional recipe! You can use any low carb bread of your choice, but I actually prefer using leftover keto yellow cake as a base, or a mixture of keto cake and low carb bread. My favorite boxed Keto Cake Mix is King Arthur’s brand, but any keto yellow cake (made from scratch or a mix) will work in this recipe. It’s very easy to make this pudding in an Instant Pot, but baking it in an oven works just as well. Instead of traditional raisins, I sprinkled one tablespoon of black Zante currants over the pudding before cooking. They only add 1 carb per serving, while maintaining that authentic flavor (feel free to leave them out, if you wish). Whether made in an Instant Pot or in the oven, this simple classic dessert will warm your heart!

Instant Pot Keto Bread Pudding (or Oven Baked)

Makes 6 servings

4 cups low carb bread (or leftover keto yellow cake), cubed and dried out

2 large eggs, beaten

1½ cups low carb milk of choice

1/4 cup low carb brown sugar substitute, packed (use only 2 tablespoons if using cake)

1/8 teaspoon salt 

1/8 teaspoon nutmeg

½ teaspoon ground cinnamon

A pinch of mace (optional)

½ teaspoon vanilla extract

1 tablespoon black Zante currants*

1. Spray a 7-inch (1½ quart) baking dish or Bundt pan with non-stick spray or grease well with butter; set aside. If bread or cake is fresh, break into pieces or cut into cubes and spread out on a cookie sheet. Bake in a 300° oven for 10 minutes to dry out a bit before proceeding.

2. Place the bread in the greased 7-inch baking dish or Bundt pan. Whisk together the remaining ingredients, except the currants. Pour the custard mixture over the bread and let it soak in for a few minutes. Sprinkle the currants over the bread. Cover loosely with a “tin foil hat” so condensation doesn’t build up on the pudding as it cooks in the Instant Pot. (If baking in the oven, do not cover with foil.)

3. Pour 1½ cups of water into the Instant Pot. Put the pudding on a trivet and lower it into the pot. Close the lid. Set controls to PRESSURE COOK on HIGH (or Manual) for 15 minutes. Make sure the seal valve is closed and press start.

4. When the cooking is done, leave it to release pressure naturally. When the pin drops, open the pot. Lift the pudding out and remove the foil. Leave it to cool on the counter for a few minutes and, if cooked in a Bundt pan, then you may invert it onto a plate. Serve warm or chilled with whipped cream, low carb ice cream or sugar free caramel sauce.

5. Oven Baking Directions: Follow steps 1 and 2. (Do not cover pudding with foil.) Place pudding in a preheated 350° oven and bake for 30 minutes, or until custard is set but still a little wobbly in the center. Remove from oven and cool on a wire rack.

*Note: If you choose to omit the currants, you may subtract 1 g of carb from the nutritional information per serving.

Nutritional Information per serving (1/6th of recipe): 112 calories, 3.3 g carbohydrate (0.9 g dietary fiber, 1.8 g sugars, 2 g sugar alcohols), 8.2 g total fat (1.2 g saturated fat, 0 g trans fat), 115 mg cholesterol, 176 mg sodium, 137 mg calcium, 76 mg potassium, 1 mg iron, 95 IU Vit A, 7.7 g protein. Net carbs per serving: 2.4 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.

Keto Dutch Stamppot

Stamppot is a Dutch comfort dish that is traditionally made with mashed potatoes, mixed with vegetables and topped with smoked sausage, meatballs and sometimes gravy. Recently my daughter and I took a trip to The Netherlands where she enjoyed this meal of pure warmth and comfort on a chilly night in Amsterdam. I returned home determined to make a low carb version. It was so easy to remake it with low carb substitutions without sacrificing texture or flavor! I couldn’t be more delighted with the result! I made mine with meatballs, but feel free to substitute smoked sausage, fish or whatever sounds right to you.

Keto Dutch Stamppot

Makes 4 servings

1 recipe of Quick and Easy Mashed Cauliflower (click here for the recipe)

1 cup endive, chopped

½ cup kale leaves, cabbage or sauerkraut, chopped into small pieces

Meatballs:

1 pound 85% ground beef

½ cup onion, finely chopped

1/4 cup fresh parsley, chopped

½ teaspoon salt

1/4 teaspoon black pepper

Gravy:

1½ cups beef broth (to reduce sodium, you can substitute low sodium broth)

3 tablespoons heavy cream

¾ teaspoon xanthan gum

Salt and pepper to taste

1. Prepare the mashed cauliflower as directed. While hot, stir in the endive and kale. Set aside. (This can be made ahead.)

2. To make the meatballs, mix together the ground beef, onion, parsley, salt and pepper. Form into 8 balls. Place on a baking sheet and bake in an oven that has been preheated to 350 degrees F. Bake for about 20-25 minutes, turning half way through cooking, until the internal temperature reaches 145 degrees F. 

3. Meanwhile, make the gravy in a saucepan. Whisk together the beef broth and heavy cream and bring to a simmer over medium heat. Sprinkle the xanthan gum over the top and whisk vigorously until well incorporated. Bring to a boil and cook, stirring often, until the gravy has thickened to the desired consistency. Season with salt and pepper to taste.

4. To serve, spoon 1/2 cup of mashed cauliflower into a serving bowl, top with 2 meatballs and couple of spoonfuls of hot gravy. Enjoy!

5. Leftovers can be stored in airtight containers and refrigerated for up to 4 days. I recommend storing the mashed cauliflower separate from the meatballs and gravy. Reheat to enjoy again!

Nutritional Information per serving: 443 calories, 8.5 g carbohydrate (3.3 g dietary fiber, 3.4 g sugars), 33.7 g total fat (17 g saturated fat, 0 g trans fat), 126 mg cholesterol, 1120 mg sodium, 135.4 mg calcium, 498 mg potassium, 3 mg iron, 345 IU Vit A, 61 mg Vit C, 27.4 g protein. Net carbs per serving: 5.2 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Lemon Meringue Cake

I’m a bit obsessed with King Arthur’s Keto Cake Mixes these days! They’re easy, because all of the dry ingredients are measured out, and they can be enhanced by the addition of other flavors. The other thing I really like about the cakes made from these mixes is that the cake is light and moist…and it stays flavorful and moist for days! In this cake, I simply exchanged butter for part of the oil called for and added lemon zest. Also, I baked it in a special Charlotte-style cake pan that gives the illusion that ladyfingers encircle the outside of the cake. The result is spectacular, but actually required very little effort! This Lemon Meringue Cake was a huge hit at a recent family celebration, enjoyed by everyone, whether they normally eat low carb or not. Looking for a fun spring dessert? This may be it!

Low Carb Lemon Meringue Cake 

Serves 8

Cake:

King Arthur Keto Yellow Cake Mix (use melted unsalted butter in place of half of the oil, otherwise follow box instructions)

And add the zest of one lemon to the batter

Lemon Meringue Filling:

1 1/4 cup water

2 ½ teaspoons dry gelatin powder (unflavored)

½ cup allulose/erythritol blend sweetener

Zest of 2 lemons

½ cup fresh squeezed lemon juice (3-4 lemons)

2 tablespoons unsalted butter 

4 egg yolks, beaten

1/4 cup heavy cream

Swiss Meringue Topping:

½ cup allulose

2 large egg whites

1. Cake: Preheat oven to 375° F. Set aside 2 teaspoons of the dry cake mix for dusting the pan. Brush the Charlotte cake pan with melted butter and dust with the reserved 2 teaspoons of dry cake mix; set aside.

2. Follow the directions on the box of keto cake mix, except substitute melted unsalted butter for half of the oil and add the zest of one lemon. Optional, you can also add 1/2 teaspoon butter cookie emulsion for extra flavor or vanilla extract.

3. Spread the batter into the prepared baking pan. Tap the pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Bake until golden and a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes or until the internal temperature reaches between 190 - 200°. Let cool and pan for 10 minutes. Invert cake onto a wire rack and let it cool completely. (If you do not have a Charlotte cake pan, you may use an 8 inch springform pan.)

4. Lemon Filling: Place the water in a heavy sauce pan and sprinkle the gelatin over the water. Allowed to sit for five minutes until the gelatin is well hydrated. Whisk the gelatin and water over low to medium heat until the gelatin dissolves. Add sweetener, butter, zest and lemon juice. 

5. Temper the egg yolks by whisking, 1/2 cup of the hot lemon mixture slowly into them, whisking continuously. Off the heat, slowly add the tempered egg yolks back to the sauce pan of lemon mixture while whiskey. Return the saucepan to low heat for 4 to 5 minutes, do not boil. Add 1/4 cup heavy cream and whisk to combine. Taste and adjust sweetness as desired. 

6. While the lemon filling mixture is still warm, poke the center part of the cake with a chopstick and drizzle about 1/2 cup of the lemon liquid over the holes. Cover the cake with plastic wrap and refrigerate.

7. Allow the remaining lemon filling to cool in the refrigerator for a few hours to thicken into a soft gel before spooning it onto the cake.

8. Transfer the cake to a serving plate. Fill with the thickened gel filling, spreading with an offset spatula. Return the cake to the refrigerator, uncovered, to cool and completely set.

9. Swiss Meringue: In heat proof bowl of a standing mixer, whisk together the aulos and egg whites by hand. Place the bowl over a saucepan of simmering water. Cook, whisking frequently, until the aulos completely dissolves, and an instant thermometer registers 120 to 130°. Make sure that the bottom of the bowl does not touch the simmering water! 

10. Carefully return the bowl to the standing mixer. Using the whisk attachment, beat at high speed until stiff peaks form, and the bowl is cool to the touch, 2 to 3 minutes. Use immediately. Makes about 2 cups.

11. If desired, place, the Swiss Meringue into a large pastry bag fitted with a star piping tip. Pipe meringue as desired. If you do not have a piping bag, just dollop the Swiss Meringue onto the top of the set lemon filling. Using a hand held kitchen torch, carefully brown the meringue as desired. Serve immediately or refrigerate. (The meringue will stay in good shape for 4-5 hours, but will begin to deteriorate into a less firm foam the longer it sits, so it is best to serve the cake within several hours of piping the meringue.)

Nutritional Information per serving: 291 calories, 18.3 g carbohydrates (12.3 g dietary fiber, 2.7 g sugars, 2 g sugar alcohols), 24.9 g total fat (10.8 g saturated fat, 0 g trans fat), 254 mg cholesterol, 337 mg sodium, 96.7 mg calcium, 200 mg potassium, 2 mg iron, 198 IU Vit A, 10 mg Vit C, 8.8 g protein. Net carbs per serving: 4 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Cake Boats

This cake was baked in a top-split, New England style hot dog bun baking pan! (Although you could use a 13” x 9” baking pan and cut into buns.) I made two flavors of Whipped Mascarpone Cream and laid out an array of toppings and my family had a blast making custom Cake Boats at a recent party. Whether you prefill these cakes or allow your guests to create their own, this dessert will be a BIG HIT with everyone! (I bought the hot dog bun baking pan on the King Arthur’s Baking Company website.)

Keto Cake Boats

Makes 10 bun-size cakes or 20 smaller cakes

Keto Cake Mix (I recommend King Arthur’s Keto Yellow or Chocolate Cake Mix)*

Ingredients called for on the box (eggs, milk, oil, etc)

Whipped Mascarpone Cream 

Makes about 3 cups of frosting

1 1/4 cups heavy whipping cream, cold

½ cup low carb powdered sweetener (I used LaKanto Monkfruit Confectioners sweetener)

1 teaspoon vanilla extract

8 ounces plain mascarpone cheese (not sweetened), softened but still chilled

Whipped Chocolate Mascarpone Cream

Makes 3 cups

1 1/4 cups heavy whipping cream, cold

½ cup low carb powdered sweetener (I used LaKanto Monkfruit Confectioners sweetener)

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

8 ounces plain mascarpone cheese (not sweetened), softened but still chilled

Garnishes: berries or other low carb fruit, sugar free sprinkles, chopped nuts, my sugar free Keto Chocolate Fudge Sauce (click here to see recipe)

1. Make the cake according to the package directions and bake in the New England style hot dog bun pan or a 13” x 9” pan that has been sprayed with nonstick cooking spray. *NOTE: The King Arthur’s Cake Mix I used wasn’t enough to fill the hot dog pan or a 13” x 9” baking pan. I used two cake mixes and made a double batch of batter, which was more than I needed, so I made cupcakes out of the excess batter and froze them for another time. Fill whichever baking pan you use to about ½” below the rim and then bake according to directions or until a toothpick inserted in the center comes out clean. After 10 minutes, remove cake to a wire rack to cool completely.

2. Make the Whipped Mascarpone Cream: Add the heavy whipping cream, powdered sweetener and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa powder.

3. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. (I prefer to use the mascarpone cheese when still chilled, but softened a bit, so that it will incorporate well without chunks. The warmer the mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again, and can make too soft of a frosting. I suggest taking it out of the refrigerator about 15 minutes before using so that it softens a bit, but is still cool.)

4. Cut the cooled cake into buns and cut a V-shape along the top of each bun. Fill with mascarpone cream and garnish with berries or other toppings. Drizzle with sugar free chocolate sauce and serve.

Nutritional Information will vary, depending on the fruit and other toppings used. One full-size cake boat made from King Arthur’s Keto Yellow Cake Mix according to package directions is 168 calories, 15.6 g carbs (12 g dietary fiber, 2 g sugars), 14.4 g total fat (2.4 g saturated fat, 0 g trans fat), 92 mg cholesterol, 272 mg sodium, 10 mg calcium, 139.2 mg potassium, 1 mg iron, 4.8 g protein. Net carbs per cake (without toppings): 3.6 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.

Keto Peanut Butter Thumbprint Cookies

I am not a professional baker, but I do like to create delicious and beautiful desserts. For typical Thumbprint Cookies, you simply roll the dough into balls and press your thumb to make an indentation for the filling. I could have done that with this recipe but, recently on vacation, I visited my favorite cooking/kitchen store and found a set of thumbprint cookie presses that take these simple cookies to a new level of elegance. (I found these cookie presses at Williams Sonoma, but you can find similar presses online, in other stores or on Amazon.) Fill them with either sugar free jam or chocolate ganache. Both pair exceptionally well with the peanut butter cookie base. Peanut butter & jelly? Peanut butter & chocolate? Which will be your favorite?

Keto Peanut Butter Thumbprint Cookies

Makes 20 cookies

Cookies:

1 cup almond flour

1/4 cup peanut butter powder (no sugar added)

1 tablespoon unflavored whey protein powder

2 tablespoons oat fiber powder (not oat flour!)

2 tablespoons coconut flour

1/4 teaspoon salt

8 tablespoons unsalted butter, softened (1 stick)

½ cup erythritol-based granulated sweetener (I used LaKanto Monkfruit Classic)

1 large egg

1 tablespoon low carb milk of choice

½ teaspoon vanilla extract

Jam Filling:

Sugar free jam (any flavor)

Chocolate Ganache Filling:

1 ounce heavy cream

1 ounce sugar free chocolate chips (such as Lily’s brand or Guittard Keto Chips)

1. In a medium bowl, whisk together the almond flour, peanut butter powder, whey protein powder, oat fiber, coconut flour and salt until no lumps remain; set aside. In a large bowl, beat the softened butter and 1/2 cup of erythritol sweetener together until creamy, using an electric mixer with a paddle attachment, if you have one. Beat in the egg, milk, and vanilla extract, and then beat in the dry ingredients until the dough comes together. 

2. Turn dough out onto a silicone mat or parchment paper that has been dusted with coconut flour. Pat dough into a rough circle and then top with a large piece of parchment paper or plastic wrap. Roll out the dough to about 5/8 inch thickness. Place the rolled out dough on a cookie sheet and chill in the refrigerator for about 30 minutes or in the freezer for 10 to 15 minutes. The dough is much easier to handle and will not stick to the cookie presses when cold. 

3. Preheat the oven to 325°F and line one large baking sheet with a silicone baking mat or parchment paper.

4. Using cookie presses with indentations in the center, cut out cookies and lift carefully with a spatula or knife and place on the lined cookie sheet. (Or roll into balls and press into the center with your thumb to create a depression to be filled with jam or chocolate ganache.) These cookies do not spread or puff up during baking.

5. Re-roll your dough and cut out more cookies. If your dough gets too soft to work with or begins sticking to the cookie cutters, roll it out to the proper thickness and return it to the refrigerator or freezer for a bit to cool and firm up again.

6. If using jam, go ahead and fill the depression with sugar free jam before baking (see photo below). If using chocolate ganache, bake the cookies first and allow them to cool completely before filling the indentation with ganache.

7. Bake the cookies for 14 to 16 minutes, or until they are golden brown around the edges. Remove from the oven and let the cookies cool on the pan until firm. The cookies will be quite soft when warm from the oven, but they will firm up as they cool. Remove to a wire rack to cool completely.

8. To make the chocolate ganache filling: Heat up the heavy cream until bubbles appear at the edges and the cream is quite hot and steamy. Remove from heat and add the chocolate chips. Allow the mixture to sit for several minutes undisturbed and then whisk until the chocolate is completely melted and the ganache is thick and creamy. Use a small spoon to carefully fill the center of each cookie. Refrigerate the cookies for 15 minutes or allow them to sit at room temperature until the ganache has cooled completely and firmed up. 

Notes: How many cookies you get depends on the size of your cookie cutters. It is best to use an erythritol-based sweetener for this recipe. Allulose can be substituted, or a combination of erythritol and allulose, but the cookies will be softer and more delicate when cooled. 

Nutritional information per cookie: 72 calories, 2.7 g carbohydrate (1.5 g dietary fiber, 0.2 g sugars, 1 g sugar alcohols), 7.1 g total fat (3.6 g saturated fat, 0 g trans fat), 23 mg cholesterol, 37 mg sodium, 5.8 mg calcium, 14 mg potassium, 50 IU Vit A, 1 mg Vit C (if using jam filling), 1.3 g protein. Net carbs per cookie: 1.2 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Savory Amish Onion Cake

This delicious savory bread makes a great accompaniment with soup or stew on a cold winter day. It’s also excellent grilled and topped with poached eggs for breakfast or brunch. It’s based on a traditional Amish recipe in which the cake is meant to be slightly sweet, while the topping of caramelized onions are seasoned so that they’re savory with a slight peppery kick. The combination is wonderful! This low carb remake of the traditional recipe is made very easy because it uses a boxed keto muffin mix as its base! The bread is soft and cake-like, hence the name. You can bake it in any 8” baking dish or cast iron skillet, but I like using a springform pan. When it’s removed from the mold, it makes an impressive presentation at the table.

Low Carb Savory Amish Onion Cake

Makes 12 servings

Onion Topping:

3 medium onions, chopped

3 tablespoons unsalted butter

1 ½ teaspoons poppy seeds (optional)

½ teaspoon salt

1 teaspoon paprika

½ teaspoon coarsely ground black pepper

Bread Batter:

5 large eggs

1/4 cup avocado oil

½ cup sour cream

¾ cup low carb milk of choice

¾ teaspoon onion powder

¾ teaspoon paprika

1/4 teaspoon black pepper

1 pkg. (10 oz.) King Arthur All-Purpose Keto Muffin Mix

1. In a large skillet, cook onions and 3 tablespoons unsalted butter over low heat for 10 minutes until softened. Stir in the 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon coarsely ground black pepper and poppy seeds, if using. Cook on low to medium-low until the onions are golden brown, stirring occasionally. Remove from heat; set aside.

2. Whisk together the eggs, avocado oil and sour cream using an electric mixer. Add the milk and whisk to blend well. Add the onion powder, paprika, black pepper, and keto muffin mix. Beat until well combined.

3. Spread the batter into a greased 8 inch cast iron skillet, baking pan or spring form pan. Spoon onion mixture over the batter. Bake at 350°F for 45 to 55 minutes or until a toothpick inserted in the center comes out clean and the internal temperature reaches between 200°- 205°F. Cool for about 20 minutes. Serve warm. 

4. Store any leftovers in an airtight container or cake keeper. It can be stored at room temperature for 2 days. Refrigerate for longer storage. Always warm to room temperature before serving.

Nutritional Information per serving: 161 calories, 12.9 g carbohydrate (1.6 g dietary fiber, 2.4 g sugars, 10 g sugar alcohols), 12.6 g total fat (5.3 g saturated fat, 0 g trans fat), 89 mg cholesterol, 304 mg sodium, 101.6 mg calcium, 186 mg potassium, 2 mg iron, 128 IU Vit A, 2 mg Vit C, 4.3 g protein. Net carbs per serving: 1.3 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Two-Tone Valentine Heart Cookies

These two-tone Valentine cookies are made with one dough, that is then divided and one half flavored with strawberries! If you use a set of graduated sized cookie cutters, like I did, it’s fun to create small cutouts in the larger cookies and fill them with the same size cutout of a different color. Each heart cookie is a puzzle! Of course, if you don’t have a set of heart cookie cutters, you can make these cookies into any shape using any cookie cutter. These red and white cookies are the perfect Valentine’s Day treat!

Keto Two-Tone Valentine Heart Cookies

Makes approximately 12 servings (depending on the size of your cookie cutters)

1 cup almond flour

5 tablespoons coconut flour

1 tablespoon unflavored protein powder

1/4 teaspoon salt

8 tablespoons unsalted butter, softened (1 stick)

½ cup erythritol sweetener* (see note below)

1 large egg

1 tablespoon low carb milk of choice

½ teaspoon vanilla extract

1 tablespoon unsweetened freeze dried strawberry powder

1/4 teaspoon strawberry extract

1 teaspoon water

2 drops red food coloring

A set of heart cookie cutters in graduated sizes (optional, but that’s what I used. My set is Mrs. Anderson’s brand.)

1. Before you begin, in a food processor, nut mill, or using a mortar and pestle, grind the unsweetened freeze dried strawberries into a fine powder; set aside.

2. Prepare two work surfaces, each with a silicone baking mat or a large piece of parchment paper. Dust lightly with coconut flour.

3. In a medium bowl, whisk together the almond flour, coconut flour, protein powder, and salt until no lumps remain. In a large bowl, beat the softened butter and 1/2 cup of erythritol sweetener together until creamy using an electric mixer. Beat in the egg, milk and vanilla extract, and then beat in the dry ingredients until the dough comes together. Remove half of the dough from the bowl and set aside.

4. To the remaining dough, add the 1 tablespoon of strawberry powder, 1/4 teaspoon strawberry extract, 1 teaspoon of water and two drops of red food coloring. Beat until the dough is uniform in color.

5. Turn both doughs out onto the two prepared work surfaces. Pat each into a circle and then top with a large piece of parchment paper. Roll out each ball of dough to about 1/3 inch thickness. Place the rolled out dough and mat on a cookie sheet and chill in the refrigerator for about 30 minutes. (The dough is much easier to handle when cool.) 

6. Preheat the oven to 325°F and line a large baking sheet with a silicone mat or parchment paper. Using heart cookie cutters, cut out cookies and lift carefully with a spatula. For fun and variety, cut a small heart out of the middle of a larger heart, then fill the cut out space with a small heart of a different color, pressing gently to fuse the doughs together.

7. Place cookies on the prepared baking sheet. These cookies do not spread as they bake, so space about 1” apart on the baking sheet. Re-roll your dough when necessary and cut out more cookies. (If your dough gets too soft to work with, you can return it to the refrigerator for a bit to cool and firm up again.)

8. Bake the cookies for about 12 minutes, or until they are just starting to brown around the edges. Remove from the oven and let the cookies cool for 10 minutes on the pan. The cookies will be quite soft right out of the oven, but will firm up as they cool. Remove to a wire rack to cool completely. 

Notes: How many cookies you get depends on the size of your cookie cutters. *I recommend using a sweetener that is erythritol based for a crisper, firmer cookie. Allulose will result in a soft and delicate cookie.

Nutritional Information per serving (1/12th of recipe): 117 calories, 3.7 g carbohydrates (1.4 g dietary fiber, 0.9 g sugars, 1 g sugar alcohols), 11.4 g total fat (6.1 g saturated fat, 0 g trans fat), 36 mg cholesterol, 59 mg sodium, 9.1 mg calcium, 22 mg potassium, 78 IU Vit A, 1 mg Vit C, 1.7 g protein. Net carbs per serving: 2.3 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.

Easy Keto Granola Bread

This low carb bread recipe is so versatile! You can bake it in a loaf pan, an 8 x 8“ square pan, a muffin tin or mini bread baking pan. The streusel topping is nutty and crunchy, making this a delicious coffee cake or tea bread. You can make your own low carb granola or use one of the keto granola mixes already available commercially. You might even choose to make it nut free by choosing a nut free granola. Like I said, this recipe is versatile! The addition of flaxseed meal is optional, but it adds a wheat-like color and nutty flavor to the final product. The thing that makes this recipe so easy, is that you start with a boxed keto muffin mix. I highly recommend the King Arthur’s All Purpose Keto Muffin Mix. I have use this mix several times to create muffins and quick breads and it is excellent! Most of the dry ingredients are already included in the mix and measured out for you. Enjoy this as a delicious accompaniment to your coffee in the morning for breakfast or serve it as a dessert. Either way, I think that you will enjoy this quick bread. 

Easy Keto Granola Bread

Makes 12 servings

5 large eggs, room temperature 

1/4 cup neutral oil, such as avocado oil

1/4 cup unsalted butter, melted

1 cup low carb milk of choice (or substitute ½ cup water + ½ cup heavy cream)

½ teaspoon vanilla extract

1/3 cup low carb brown sweetener (such as Swerve Brown)

¾ teaspoon ground cinnamon

1 tablespoon flaxseed meal

½ cup low carb granola (chopped, if needed) see photo of different keto granola brands below

1 box King Arthur’s Keto All-Purpose Muffin Mix

Streusel Topping:

1/4 cup low carb granola (chopped, if needed)

1/4 cup erythritol-based brown or classic sweetener

2 tablespoons cold unsalted butter, cubed

1. Preheat oven to 350°F. Spray an 8 inch loaf pan, mini bread loaf pan, 8 x 8” baking pan, or 12 cup muffin tin with nonstick spray; set aside.

2. Using a pastry cutter or two knives, mix together the streusel topping ingredients in a medium bowl until pea-sized crumbles form; set aside.

3. In a separate bowl, whisk together the keto muffin mix, 1/3 cup brown sweetener, flaxseed meal, cinnamon and low carb granola; set aside.

4. In a large bowl and using an electric mixer, or a standing mixer with paddle attachment, mixed together the eggs, oil, melted butter, low carb milk, and vanilla extract. Blend very well.

5. Add the dry ingredients and mix until well combined and no dry pockets remain. Divide the batter evenly between the prepared baking pan or muffin tin that has been greased. Sprinkle the streusel topping on top of each muffin or loaf.

6. Bake at 350° for 32-35 minutes for mini loaves or about 24 minutes for muffins. For a large loaf, bake about 38-48 minutes. For an 8 x 8“ baking pan, bake for about 35 minutes. Bake until the internal temperature reaches between 200-205°F. 

7. Remove from oven and allow the loaves or muffins to cool in the pan for about 15 minutes. Turn out the loaves or muffins onto a wire rack to cool completely before serving.

Nutritional Information per muffin or 1/12th of recipe: 215 calories, 11.8 g total carbohydrates (2 g dietary fiber, 1.5 g sugars, 14 g sugar alcohols), 19 g total fat (8.8 g saturated fat, 0 g trans fat), 97 mg cholesterol, 201 mg sodium, 68.8 mg calcium, 141 mg potassium, 2 mg iron, 100 IU Vit A, 5 g protein. Net carbs per serving: 2.8 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Chocolate Peppermint Ice Cream

I love my low carb, sugar free Peppermint Ice Cream! Peppermint has always been my favorite flavor of ice cream, going back as far as high school, when one of my first jobs was working at an ice cream parlor. My favorite way of eating it is with hot fudge sauce (see my low carb hot fudge sauce, it’s killer!) Knowing this, my husband asked, “Why don’t you make a Chocolate Peppermint Ice Cream?” I stared at him in amazement…Duh! Why haven’t I done this before? Now, THIS may become my new favorite!

Low Carb Chocolate Peppermint Ice Cream

Makes about 8 servings

1 cup whole milk (Fairlife Brand, see note below)*

3½ tablespoons powdered erythritol sweetener 

7 tablespoons allulose sweetener

4 tablespoons unsweetened cocoa powder

1/4 teaspoon instant coffee granules (optional, but enhances chocolate flavor)

A pinch of salt

1 teaspoon peppermint extract

1/4 teaspoon chocolate extract

2 cups heavy whipping cream

Add-Ins:

2-3 tablespoons sugar free peppermint candy, lightly crushed (I used my own recipe, click here)

1/3 cup sugar free white chocolate baking chips, chopped (I use Lily’s White Chocolate Peppermint Baking Chips)

1. Combine milk, sweeteners, cocoa powder, coffee granules, salt, and extracts in a blender. Process on low until smooth and cocoa powder is fully incorporated. Pour into a container and then whisk in the heavy cream by hand. Cover and refrigerate for at least two hours or until chilled. Whisk the mixture again just before churning.

2. Churn in an ice cream maker, according to manufacturer’s directions. Towards the end of the churning process, spoon in the add-ins. Remove to a container and place in the freezer for at least six hours to firm up.

* I recommend Fairlife whole milk because it is lactose free and has half the carbs of regular milk. If using regular whole milk, add 1½ carbs per serving.

Nutritional Information per ½ cup: 231 calories, 7.5 g carbohydrates (1.3 g dietary fiber, 1 g sugars, 5.5 g sugar alcohols), 25.5 g total fat (15 g saturated fat, 0 g trans fat), 83 mg cholesterol, 35 mg sodium, 56.1 g calcium, 53 mg potassium, 1 mg iron, 255 IU Vit A, 9 mg caffeine, 2.2 g protein. Net carbs per serving: 3.45 grams

Photos and Recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Dutch Speculaas Spice Cookies

These delightfully spiced cookies are a traditional favorite in the Netherlands, a recipe that originates from the 17th century! If you’ve ever flown on an airplane, you might have been offered Speculaas cookies as a snack. Although not as crispy as the original, this low-carb version has the same delicious buttery, spice flavors! The advantage of starting with a boxed keto cake mix is that it includes ingredients that you might normally not have in your pantry, such as a psyllium fiber blend or fructan fiber. These ingredients provide structure, improves texture and increases the nutritional benefit without the hassle or expense of going out and buying each individual ingredient. Enjoy these cookies with a cup of tea or coffee on a cold winter’s day or they make a wonderful gift to share with your friends and family committed to living a healthier lifestyle! 

Keto Dutch Speculaas Spice Cookies

Makes 24 cookies

Cookies:

1 package (255g) King Arthur’s Yellow Keto Cake Mix

6 tablespoons erythritol-based brown sweetener (such as Swerve Brown)

5 teaspoons Speculaas spice mix

16 tablespoons unsalted butter (2 sticks)

1/4 cup water

1 large egg, beaten

1 tablespoon low carb milk of choice or water

Add-ins and Garnish:

2/3 cup sliced almonds (or pecans for lower oxalate), chopped

Whole sliced almonds for garnish, optional

1. Preheat the oven to 350°F. Lightly grease, or line with parchment paper, two large baking sheets.

2. Put the butter and water into a small saucepan or measuring cup. Warm over medium heat on the stove or in the microwave until the butter melts. Remove from the heat and allow to cool a bit.

3. Using a stand mixer fitted with the flat beater, combine the cake mix, erythritol-based brown sweetener, Speculaas spice and melted butter, and beat gently until the dough forms into large clumps.

4. Add the egg and milk (or water) and mix briefly to combine. Scrape the bottom and sides of the bowl and beat at medium speed until the dough is smooth. Cover the bowl and allow the dough to rest at room temperature for about 15 minutes. This will allow the coconut flour and fiber blends in the mix to absorb any excess liquid. 

5. Mix briefly, then fold in the chopped nuts. Scoop large, heaping tablespoonfuls of dough onto the prepared baking sheets, leaving about 2” between them. (I like using a large cookie scoop for this.) With the bottom of a greased measuring cup or spatula, flatten each mound of dough until about 1/4” thick. If you’d like a fluted edge to your cookies, then use a fluted biscuit or cookie cutter and press into the flatten disc of dough and remove any excess dough from around the edge of the cutter and return it to the mixing bowl to be reused. These cookies will not puff up or spread while baking. If desired, you may garnish each cookie in the center with whole sliced almonds laid out in a flower or star pattern.

6. Bake the cookies until the edges are browned and the centers are set, but still soft, 13 to 15 minutes. Remove them from the oven and allow the cookies to cool completely on the baking sheets. Note: These cookies are very soft when warm. They will firm up as they cool, although they will not be super crisp.

7. Store the cooled cookies, well wrapped or in a sealed container, at room temperature for several days. They freeze well for longer storage.

Nutritional Information per cookie: 131 calories, 5.7 g carbohydrate (4.4 g dietary fiber, 0.8 g sugars, 1.7 g sugar alcohols), 13.1 g total fat (7.1 g saturated fat, 0 g trans fat), 28 mg cholesterol, 94 mg sodium, 28.4 mg calcium, 56 mg potassium, 1 mg iron, 75 IU Vit A, 1.3 g protein. Net carbs per serving: 2.3 grams

Photos and recipe by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Chocolate Fudge Sauce

Although there are some sugar free chocolate sauces commercially available, I really haven’t found one that tastes good. But because it’s so easy and quick to make with only a few ingredients, I don’t mind making my own. This recipe is absolutely delicious! It’s got a deep chocolate fudge flavor that pairs perfectly with low carb ice cream. I deliberately made it lighter than ganache so that it stays fluid and pourable for longer as it cools, that way it won’t melt my ice cream into a puddle, like most hot fudge sauces can. You can use any sugar free chocolate chips, but I highly recommend Guittard’s Keto Dark Chocolate Baking Chips. They are my new favorite keto baking chips! They do not contain any sugar alcohols and have only 1 net carb per serving of 23 chips!

Keto Chocolate Fudge Sauce

Yields about 1 cup (8 servings)

½ cup low carb milk of choice (or substitute 1/4 cup heavy cream + 1/4 cup water)

1 tablespoon unsalted butter

8-10 drops monkfruit extract or liquid stevia

4 ounces sugar free milk or dark chocolate chips (you can substitute any flavor of sugar free baking chips)

1. Place the sugar-free chocolate chips in a bowl; set aside.

2. In a saucepan, bring the milk to a low simmer. Pour the very hot milk over the chocolate. Add the butter and monkfruit extract. (Alternatively, you can heat milk and butter in the microwave until very hot and steaming, then pour over the chocolate chips and add the monk fruit extract or stevia.)

3. Allow the chips to sit in the hot milk undisturbed for about one minute, then whisk until chocolate is completely melted, becomes blended into the milk, and the sauce is smooth. Enjoy!

4. Cover and store any leftovers in the refrigerator. The fudge sauce will thicken as it cools. It can be reheated in a microwave oven for about 15 to 30 seconds to make it pourable again.

Nutritional Information per 2 tablespoons (made with Guittard Keto Dark Chocolate Baking Chips): 113 calories, 5.6 g carbohydrates (4.7 g dietary fiber, 1.9 g sugars), 11 g total fat (6.4 g saturated fat, 0 g trans fat), 14 mg cholesterol, 3 mg sodium, 13.6 mg calcium, 70 mg potassium, 2 mg iron, 43 IU Vit A, 1 g protein. Net carbs per serving: 0.9 grams

Nutritional Information per 2 tablespoons (made with Lily’s Sugar Free Dark Chocolate Chips): 85 calories, 8.4 g carbohydrates (3.8 g dietary fiber, 0 g sugars, 2.8 g sugar alcohols), 8.7 g total fat (2.7 g saturated fat, 0 g trans fat), 14 mg cholesterol, 3 mg sodium, 0.4 mg calcium, 0 mg potassium, 0 mg iron, 43 IU Vit A, 1 g protein. Net carbs per serving: 1.8 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate without the author’s permission.