Low Carb Mini Honey Lemon Cakes

I got an adorable Nordic Ware mini cakelette baking pan in the shape of little beehives, so honey flavored cakes immediately came to my mind. If you’ve never tried sugar free, keto allulose honey, I highly recommend it. It really does taste like honey, but zero carbs! The brand I used is from Wholesome Yum, but you can find other honey flavored liquid allulose online, which would work equally as well in this recipe.

Low Carb Mini Honey Lemon Cakes

Makes 6 cakelettes (or cupcakes)

Cake Ingredients:

7 tablespoons coconut flour

1/4 cup granulated allulose sweetener

3 tablespoons unflavored whey protein powder

1½ teaspoons baking powder

1/8 teaspoon salt

3 large eggs, room temperature 

1/4 cup liquid allulose honey

2 teaspoons lemon zest

1/4 cup unsalted butter, melted and cooled a bit

1/4 cup unsweetened low carb milk of choice

1/4 teaspoon honey flavored extract (or vanilla extract)

1/4 teaspoon lemon extract

Glaze Ingredients:

2 tablespoons liquid allulose honey

1 tablespoon unsalted butter

1½ teaspoons fresh lemon juice

1. Preheat the oven to 325°F. Grease the mini beehive cakelette pan or six wells of a muffin tin, making sure to grease well all the nooks and crannies of the mini cakelette pan.

2. In a medium bowl, sift together the coconut flour, granulated allulose sweetener, whey protein powder, baking powder, and salt and whisk until no lumps remain. In a large bowl and using an electric mixer, beat the eggs and liquid allulose honey on high until light in color and increased in volume. Add the lemon zest, melted butter, low carb milk, and extracts and whisk on low until well combined. Add the dry ingredients and beat on low just until there are no lumps and the batter is smooth.

3. Divide the batter evenly among the prepared pans and tap the pan on the counter to help settle the batter into the bottom of the cake molds and remove any air bubbles. Smooth the tops. Bake for 18 to 22 minutes, until lightly browned, the tops are just firm to the touch and a toothpick comes out clean. (The internal temperature should read between 200°F and 206°F.)

4. Remove from the oven and let the cakes cool in the pan for five minutes. Then flip the cakes out onto a wire rack before glazing.

5. To make the glaze: Combine the 2 tablespoons allulose honey, 1 tablespoon butter and lemon juice in a microwave-safe bowl or in a small sauce pan set over low heat. Heat until the butter is melted and whisk until smooth. Brush the glaze onto the warm cakes. The cakes can be stored at room temperature in a sealed container for up to 3 days, or can be stored in the refrigerator for longer. Serve cakes at room temperature or slightly warmed for the best flavor and texture.

Nutritional Information per serving: 193 calories, 7.5 g carbohydrates (3 g dietary fiber, 1.6 g sugars), 13.9 g total fat (8.5 g saturated fat, 0 g trans fat), 133 mg cholesterol, 260 mg sodium, 70.8 mg calcium, 78 mg potassium, 136 IU Vit A, 1 mg iron, 10.5 g protein. Net carbs per serving: 4.5 grams

Photos and recipe by Kathy Sheehan, copyright 2026

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

Low Carb Clotted Cream Ice Cream

I was browsing the internet and learned there was such a thing as Clotted Cream Ice Cream! Of course, I had to give this a try, but sugar free and low carb. The final result is the BEST frozen custard ice cream I’ve ever had! If you want a low carb vanilla ice cream that is decadent beyond belief, this is the recipe for you.

Low Carb Clotted Cream Ice Cream

Makes 10 servings

1 cup whole milk (I used Fairlife brand, which is half the carbs of regular whole milk)

1 ½ cups heavy cream

6 oz. English Clotted Cream*

3 tablespoons powdered monkfruit/erythritol sweetener (I used LaKanto Monkfruit sweetener)

A pinch of salt

4 egg yolks

6 tablespoons allulose sweetener

1 tablespoon vanilla extract

In a heavy saucepan, whisk the milk, heavy cream, clotted, cream, powdered monkfruit sweetener and salt over medium heat until the sweetener and clotted cream are dissolved.

In a small bowl or glass measuring cup, whisk together the egg yolks and allulose sweetener.

When the milk and cream mixture begins to bubble at the edges of the pan, ladle about 1/2 cup of the warm liquid slowly into the egg yolks while whisking to temper the yolks. Then slowly add the tempered egg yolk mixture into the hot milk and cream mixture while whisking continuously. Continue whisking gently until the custard reaches 170°F and coats the back of a wooden spoon. (Do not boil or the mixture may curdle.)

Remove the saucepan from the heat, add the vanilla and stir to combine. Pour the custard through a fine mesh strainer and into a medium/large bowl. Top with plastic wrap and refrigerate until cool, about two hours.

Churn according to the manufacturers instructions for your ice cream maker. Churn until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for at least six hours or overnight.

*Clotted Cream is sometimes referred to as Cornish Clotted Cream or Devonshire Cream. Also, if using regular whole milk instead of Fairlife brand, add 1 ½ carbs per serving.

Nutritional Information per ½ cup serving: 252 calories, 2.7 g carbohydrates (0 g fiber, 0.8 g sugars, 0.5 g sugar alcohols), 24.8 g total fat (15.4 g saturated fat, 0 g trans fat), 166 mg cholesterol, 54 mg sodium, 72 mg calcium, 35 mg potassium, 202 IU Vit A, 3.1 g protein. Net carbs per serving: 2.7 grams

Recipe and photos by Kathy Sheehan, copyright 2026

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

Keto Mini Ginger Cakes with Warm Apple Compote

Autumn is in the air and warm spices, like ginger and cinnamon, are calling to me! These Mini Ginger Cakes make the perfect fall dessert. The warm, lightly spiced apple compote puts it over the top! The collagen peptide powder is a secret ingredient that keeps the cake tender and moist, even days later (no dry or stale cake!). That means they store very well. Also, the cakes can be made ahead, wrapped with plastic wrap and frozen too! Use a bundt mini cakes baking pan to make them extra special or, if you don’t have one, you can use a regular size muffin pan or even a donut pan.

Keto Mini Ginger Cakes with Warm Apple Compote

Makes 8 mini cakes and 8 servings of compote

Ginger Cakes:

1/4 cup strong Apple Spice Herbal Tea (any brand), brewed and cooled

2 tablespoons unsalted butter, softened

½ cup granulated low carb sweetener of choice 

2 large eggs, room temperature 

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

½ cup coconut flour

1 teaspoon baking powder

½ teaspoon baking soda

1½ teaspoons ground ginger

1/4 teaspoon salt

2 tablespoons unflavored collagen peptide powder (such as Vital Proteins brand)

2 tablespoons crystallized ginger, finely chopped

Apple Compote:

1 tablespoon unsalted butter

1½ cups Gala apples, diced small

2 tablespoons lemon juice

1/3 cup allulose sweetener 

1/4 teaspoon ground cinnamon (optional)

1/4 cup strong Apple Spice Herbal Tea (any brand), brewed

1. Preheat the oven to 350°F. Generously spray 8 wells of a mini Bundt pan with nonstick baking spray, especially the center post of each cake; set aside.

2. In the bowl of a food processor, add the softened butter and granulated sweetener and pulse to combine. Add the eggs, one at a time, pulsing after each addition. Add the brewed and cooled tea, vanilla extract, apple cider vinegar and pulse to combine. (If you do not have a food processor, you may do this in a mixing bowl using an electric mixer.)

3. In a small bowl, mix together the coconut flour, collagen peptides, baking powder, baking soda, ground ginger, and salt. Whisk to combine and to remove any lumps. Add to the wet ingredients in the processor and pulse to combine. Fold in the chopped crystallized ginger.

4. Divide the batter evenly among the prepared wells of the pan. Tap the pan forcefully on the counter several times to settle the batter and to remove air bubbles.

5. Bake until the edges are golden brown and a wooden pick inserted in the center of each cake comes out clean, 13 to 15 minutes. Let the cakes cool in the pan for 10 minutes. Transfer to a wire rack and let the cakes cool completely. Cooled cakes can be stored at room temperature for one to two days, or in the refrigerator for up to a week. (The cakes can also be frozen after being wrapped carefully in plastic wrap for up to two months.) Serve cakes at room temperature.

6. Just before serving, garnish cakes with a dusting of confectioners sweetener, if desired. Spoon the warmed apple compote into the well of each cake. Serve immediately.

To make the Apple Compote:

1. In a medium nonstick, sauté pan, melt the butter over medium high heat. Add the chopped apples, lemon juice, cinnamon (if using), and sweetener. Cook and stir for 2 to 3 minutes. Add the tea and cover the pan, reducing heat to medium low. Cook until the apples are just starting to be tender, approximately 5 to 10 minutes, stirring occasionally.

2. Using a slotted spoon, transfer the apple pieces to a bowl.

3. Increase heat to medium high and cook remaining liquid until reduced and slightly thickened and syrupy. Add the syrup to the apples, stirring to coat. Use immediately or transfer to a covered container and refrigerate for up to 3 days. Warm compote gently before serving.

Nutritional Information per serving of 1 mini cake and 2 TB apple compote: 100 calories, 10.5 g carbohydrate (4.6 g dietary fiber, 4.1 g sugars), 6.6 g total fat (4.1 g saturated fat), 58 mg cholesterol, 231 mg sodium, 56.2 mg calcium, 77 mg potassium, 1 mg iron, 65 IU Vit A, 1 mg Vit C, 4.8 g protein. Net carbs per serving: 5.9 grams

Photos and recipe by Kathy Sheehan, copyright 2025

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

Strawberry Coconut Flour Scones

Scones served with a cup of tea or coffee in the morning is the perfect way to start the day! These Strawberry Scones are not too sweet, but the burst of real summer strawberries in every bite makes them welcome on a cold, winter day. I used a set of heart-shaped cookie cutters to make these extra special and a fun treat to serve at a Valentine’s Day afternoon tea! 

Strawberry Coconut Flour Scones

Makes 12 servings

1 cup coconut flour (122 grams)

1/4 cup granulated sweetener (I used a combination of powdered monkfruit sweetener and allulose), adjust to taste

1 tablespoon baking powder

1/4 teaspoon salt

3 large eggs, room temperature 

8 tablespoons (1 stick) unsalted butter, room temperature 

1/3 cup (23 grams) freeze dried, no sugar added strawberries, roughly chopped 

½ cup (126 grams) sour cream or plain Greek yogurt, room temperature 

½ teaspoon strawberry extract 

1. Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper; set aside.

2. Sift dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until fully combined and dry ingredients are moist.

3. Cut in the butter until fully combined. Using a pastry cutter can be a helpful tool.

4. Stir together the sour cream and strawberry extract. Add the sour cream mixture to the dough and stir until fully combined and a smooth dough as formed.

5. Form dough into a ball and knead gently for about 1-2 minutes to allow the moisture to be absorbed into the coconut flour. Place the dough back into the mixing bowl and allow to sit at room temperature for about five minutes before proceeding.

6. Line a clean work surface with parchment paper or a silicone baking mat. Carefully press the dough out into a circle until about 1-1/4 inch thick. Using a round biscuit cutter (or any shaped cookie cutter), cut out 12 scones. (Alternately, you can use a pizza cutter and cut the circle of dough into triangles.)

7. Transfer the scones onto the prepared baking sheet. Leave space between the scones. If desired, brush the tops of the scones with melted unsalted butter. Bake in the preheated oven for 15 to 20 minutes or until golden.

8. Remove from the oven and allow to cool on the pan for about 10 minutes. Transfer to a wire rack and allow to cool completely. The scones may be served warm or at room temperature. Store any leftovers in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.

Nutritional Information per scone: 144 calories, 10.5 g carbohydrate (5.7 g dietary fiber, 2.9 g sugars), 12.2 g total fat (7.8 g saturated fat, 0 g trans fat), 71 mg cholesterol, 177 mg sodium, 107.3 mg calcium, 34 mg potassium, 1 mg iron, 112 IU Vit A, 8 mg Vit C, 4.7 g protein. Net carbs per serving: 4.8 grams

Recipe and photos by Kathy Sheehan, copyright 2025

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.

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 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 Chicken Pot Pie (or Turkey Pot Pie)

This classic recipe is a great way to use leftover cooked chicken or turkey, something we often have on hand around the holidays. This low carb version has all the flavor of a traditional pot pie: the vegetables and chicken or turkey in a creamy gravy and topped with a flaky crust. Leftovers just don’t get any better than this!

Keto Chicken Pot Pie (or Turkey Pot Pie)

Makes 6-8 servings

Filling:

1 tablespoon butter

2 cups leftover cooked chicken or turkey, cut into bite-size pieces

½ cup onion, finely chopped

1 small carrot, finely chopped

1 clove garlic, minced

½ teaspoon dried thyme

1 tablespoon white wine vinegar

1 cup chicken broth

1/4 cup peas, fresh or frozen (no need to defrost)

½ cup heavy cream

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

Crust:

½ cup coconut flour

½ cup almond flour (or pecan flour for lower oxalate)

1/3 cup flaxseed meal

½ teaspoon xanthan gum

5 tablespoons unsalted butter, melted

2-3 eggs, beaten

1. Preheat oven to 375°F. Grease a 9 inch pie pan.

2. Heat a large skillet over medium high heat. Melt 1 tablespoon of butter in the skillet. When butter has melted, add onions and carrots to the skillet. Sprinkle with a little salt and pepper. Turn the heat to medium low. Cook, stirring occasionally, until the onions begin to brown at the edges. Stir in garlic and dried thyme. Cook one minute, stirring constantly.

3. Stir in vinegar, scraping up any brown bits. When vinegar has almost completely evaporated, stir in the chicken broth.

4. Turn the heat to medium high. Simmer broth, stirring occasionally, until it thickens, about 10 minutes. The broth is thick enough when you can draw a line on the bottom of the pan with a spoon and the line does not immediately fill in. While the filling simmers, prepare the crust. 

5. Once the broth has thickened slightly, add the heavy cream, cooked chicken or turkey and peas. Bring to a simmer. Turn the heat to low. Simmer until mixture is thick and gravy-like in consistency. Taste before adding additional salt and pepper. Season to taste with salt and pepper, if necessary.

6. To make the crust, in a medium mixing bowl, whisk together the coconut flour, almond flour, ground flaxseed meal, xanthan gum, and salt.

7. Using a fork, stir in the melted butter, coating all the mixture until it resembles crumbs. Add the beaten egg. Start with two eggs, only adding a third egg if needed.

8. Gather mixture into a ball and place on a piece of plastic wrap. Top with a second piece of plastic wrap and, using a rolling pin, roll into a disk to cover the top of the pie, about 1/4 inch thick.

9. To assemble, pour the filling into the prepared pie pan. Gently place dough over the filling and crimp the edges. Cut a hole in the center to allow steam to escape. Bake in the preheated oven for 20 to 25 minutes, or until crust has browned.

Nutritional Information per serving (1/8th of recipe): 294 calories, 10 g carbohydrate (6 g dietary fiber, 2.6 g sugars), 23 g total fat (11 g saturated fat, 0 g trans fat), 123 mg cholesterol, 282 mg sodium, 30.7 mg calcium, 160 mg potassium, 1 mg iron, 2 mg Vit C, 525 IU Vit A, 16.8 g protein. Net carbs per serving: 4 grams

Photos and recipe by Kathy Sheehan, copyright 2023

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

Keto Eggnog Cake

This festive cake is perfect for the holiday season! It super easy to make because it starts with a keto yellow cake mix, so all the measuring of dry ingredients has been done for you. You can use any brand of keto yellow cake mix, but I highly recommend King Arthur’s Keto Yellow Cake Mix, which is my favorite and I used in this recipe. The result is moist and flavorful, with the distinctive flavors of eggnog and nutmeg. Before baking, make a batch of your favorite low carb eggnog or use my recipe (click here for my eggnog recipe). It’s the real deal!

Keto Eggnog Cake

Makes 12 servings

Cake Ingredients:

1 box Keto Yellow Cake Mix (King Arthur’s or your favorite brand)

Avocado oil or melted butter (use amount according to package directions)

Large eggs (use amount according to package directions)

1 teaspoon ground nutmeg

Low carb Eggnog (see separate recipe here), substituted for the amount of liquid according to package directions

Eggnog Glaze:

½ cup zero carb powdered sweetener (I used LaKanto Powdered Monkfruit Sweetener)

1/4 teaspoon vanilla extract

A pinch of nutmeg

3-4 tablespoons low carb eggnog

1. Preheat oven to recommended temperature on cake mix package. Grease a 12-cup non-stick Bundt pan. 

2. In a large mixing bowl, combine the cake mix with the required amount of oil, eggs and nutmeg. Omit water or liquid called for on the package, and substitute the same amount of low carb eggnog in its place.  Mix and bake according to package instructions. When done, turn cake out onto a wire rack and cool completely.

3. To make the eggnog glaze, whisk together the zero carb powdered sweetener, vanilla, a pinch of nutmeg and 3 tablespoons of low carb eggnog in a mixing bowl until smooth and no lumps remain. Add additional eggnog, if needed, to achieve the desired consistency. If the glaze is too thin, just add a bit more powdered sweetener. 

4. Before serving, drizzle the eggnog glaze over the top of the cake, letting it drip down the sides. Sprinkle with nutmeg.

Nutritional Information per serving (based on using King Arthur’s Keto Cake Mix): 153 calories, 10.5 g carbohydrates (8 g dietary fiber, 1.4 g sugars, 1.1 g sugar alcohols), 13 g total fat (3.1 g saturated fat, 0 g trans fat), 90 mg cholesterol, 216 mg sodium, 62.6 mg calcium, 105 mg potassium, 1 mg iron, 49 IU Vit A, 4.1 g protein. Net carbs per serving: 2.5 grams

Photos and recipe by Kathy Sheehan, copyright 2023

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

Keto Crispy Cheese Egg In a Nest

Cheese is a familiar addition to a traditional Egg in a Nest, but what about super crispy, crunchy cheese? This method of cooking allows the cheese in the pan to sizzle and crisp up, adding an unforgettable texture and flavor to this favorite breakfast food. For best results, use a nonstick skillet. You can use any aged cheese. My favorite is sharp cheddar.

Keto Crispy Cheese Egg In a Nest

Makes 1 serving

1 slice of low carb bread, with a hole cut out of the center

1 large egg

1½ ounces cheddar, shredded

Salt and pepper

1. Preheat a nonstick skillet to medium to medium-high. Sprinkle a bit more than 1/3 of the shredded cheese onto the preheated skillet.

2. When it starts to sizzle, place a piece of low carb bread on top.

3. Crack an egg into the hole and sprinkle with salt and pepper.

4. Sprinkle more cheese on top of the bread and egg, reserving some for serving. Cover the skillet to allow the cheese over the top to melt a bit.

5. Once the cheese on the bottom is golden brown and crispy, flip and continue cooking until the cheese on the flip side is crispy and the egg is done to your liking. To serve, sprinkle reserved cheese over the top to melt. Enjoy!

Nutritional Information (may vary, depending on the low carb bread used): 349 Calories, 1.4 g carbohydrate (1 g dietary fiber, 1.2 g sugars), 27.3 g total fat (11.6 g saturated fat, 0 g trans fat), 310 mg cholesterol, 448 mg sodium, 345.6 mg calcium, 129 mg potassium, 2 mg iron, 318 IU Vit A, 24.8 g protein. Net carbs per serving: 0.4 grams

Photos and recipe by Kathy Sheehan, copyright 2023

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

Keto Black and White Cookies

I’ve been trying for years to create an authentic, sugar free, Black and White cookie. Well, this is it! In this recipe, I start with raw macadamia nuts and process them in a food processor (or blender) to make smooth and creamy macadamia nut butter. This is the key to making these light, puffy, tender and cake-like cookies, which are the base of this iconic cookie. I chose macadamia nuts for the base of my cookie batter because they are the lowest carb and highest fat of all the nuts, mild in flavor, plus they’re much lower in oxalates, minimizing the need for almond flour. This cookie is a dream come true!

Keto Black and White Cookies

Makes 18 cookies

Cookies:

1½ cups raw macadamia nuts

2 large eggs

1 tablespoon unsalted butter, very soft or melted

1 teaspoon lemon juice

1½ teaspoons vanilla extract 

¾ cup powdered low carb sweetener (I used Confectioners LaKanto Monkfruit sweetener)

1/4 cup almond flour

1½ tablespoons oat fiber powder (not oat flour!)

2 tablespoons coconut flour

1 tablespoon unflavored whey protein powder

1 teaspoon baking powder

1/4 teaspoon baking soda

A pinch of salt

1-2 tablespoons water, only if needed!

Glaze:

1½ cups powdered low carb sweetener* (see note)

1 tablespoon vegetable glycerin or liquid allulose (it adds shine to the glaze, omit if you don’t have any)

¾ teaspoon lemon juice

½ teaspoon vanilla extract 

2-3 tablespoons water (or more, if needed)

1/4 cup unsweetened Dutch-process cocoa powder

More water for chocolate glaze, as needed

1. Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. In a food processor or powerful blender, process the macadamia nuts until a smooth nut butter forms, scraping down the sides occasionally. Add the eggs, softened butter, lemon juice and vanilla extract. Process until the mixture is completely smooth and no lumps remain.

3. Transfer the nut mixture to a large mixing bowl. Add the powdered sweetener and, using an electric mixer with the paddle attachment (if you have one), mix until the sweetener is completely incorporated.

4. In a small bowl, combine the almond flour, oat fiber powder, coconut flour, whey protein powder, baking powder, baking soda and salt. All at once, add the dry ingredients to the nut mixture and mix until the ingredients are well combined. Let the batter rest for a few minutes to allow the coconut flour to absorb the liquid, then mix again. What you’re looking for is a thick, but cohesive batter that is like a thick cake batter, slightly looser than a dough. (Only if needed, add water 1 teaspoon at a time until the proper consistency is reached.)

5. Using a 1½ tablespoon cookie scoop (size 40), drop the cookie batter onto the lined cookie sheet about 1½ inches apart. The cookies will spread a bit as they bake.

6. Bake for 12 to 14 minutes (begin checking them at 12 minutes). Bake until they’re lightly golden and the tops are just firm and spring back slightly when touched in the center. Remove the baking sheet from the oven and allow the cookies to remain on the baking sheet for a few minutes. Remove the cookies to a wire rack to cool completely before glazing.

7. To make the glaze, add the powdered sugar substitute, vegetable glycerin or liquid allulose, lemon juice, vanilla, and 2-3 tablespoons of water in a small bowl, and stir until smooth and easily spreadable. Then divide the glaze equally into two bowls. Add the cocoa powder to one and add just enough water until the consistency is the same as the vanilla glaze (adding 1 teaspoon of water at a time; it may take 3-6 teaspoons or more, judge by its consistency).

8. To ice the cookies, use the flat side (bottom) of the cookie and spread each half of the cookie with one of the icings, starting with the vanilla icing. Spread the vanilla on one half of all the cookies first, then coming back later after the vanilla has hardened, and adding chocolate icing to them on the remaining half, so you avoid the colors mixing.

9. Cookies can be stored at room temperature for 2-3 days, or refrigerate for longer periods, but allow the cookies to come to room temperature before enjoying. If stacking cookies in a cookie jar or storage container, place parchment paper between layers to prevent the icing from sticking.

*Notes: You can use an erythritol-based powdered sweetener (best option), such as Confectioners LaKanto Monkfruit sweetener. But because of the slight cooling effect, some people put off by that sensation might wish to use powdered allulose for the glaze. Allulose doesn’t have a cooling affect or aftertaste. If you can’t find powdered allulose, you can powder it yourself in a food processor. But NOTE: Allulose doesn’t absorb liquid in the same way as erythritol. Use less liquid, if using allulose. Also, icing made with allulose really doesn’t set up. It remains soft and sticky. Tastes delicious, but if you want to store them on top of each other in a cookie jar, don’t use allulose. 

Nutritional Information per cookie (with glaze): 106 calories, 6.1 g carbohydrate (1.8 g dietary fiber, 0.6 g sugars, 2.4 g sugar alcohols), 10.2 g total fat (2.1 g saturated fat, 0 g trans fat), 22 mg cholesterol, 87 mg sodium, 15.8 mg calcium, 71 mg potassium, 1 mg iron, 15 IU Vit A, 2 g protein. Net carbs per serving: 1.9 grams

Photos and recipe by Kathy Sheehan, copyright 2023

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