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.

Keto Pumpkin Madeleines with Brown Butter Glaze

Madeleines are scallop-shaped, mini French Butter Cakes, often thought of as cookies, that are a delicious snack enjoyed with a cup of tea in the afternoon. This recipe is perfect at this time of year, when pumpkin and warm spices are most popular. You’ll need a madeleine baking pan to create that distinctive scallop shape but, if you don’t have one, a mini muffin pan will work too.

Keto Pumpkin Madeleines with Brown Butter Glaze

Makes 10-12 cookies

Madeleines:

½ cup almond flour

1 tablespoon coconut flour

2 tablespoons chickpea flour (or another 2 tablespoons almond flour)

1 teaspoon baking powder

½ teaspoon pumpkin pie spice

1/4 teaspoon salt

1/4 cup low carb brown sugar substitute sweetener 

2 large eggs, room temperature 

1 teaspoon vanilla bean paste (or extract)

1/4 cup pumpkin puree

2 tablespoons melted unsalted butter (plus 1 tbsp for greasing pan)

Brown Butter Glaze:

2 tablespoons unsalted butter 

2 tablespoons powdered erythritol-based sweetener* (see note)

½ teaspoon vanilla extract

2 teaspoons low carb milk of choice (more or less to reach proper glaze consistency)

1. Preheat your oven to 350°F. Brush the madeleine cookie pan very well with melted butter; set aside.

2. In a small bowl, whisk together the almond flour, chickpea flour, coconut flour, baking powder, pumpkin pie spice and salt; set aside.

3. In a separate bowl, add the eggs, brown sugar substitute sweetener, vanilla, bean paste or extract, pumpkin purée, and whisk vigorously until foamy, about 30 seconds. Add the melted butter and mix until well combined.

4. Add the flour mixture and whisk until while combined and the batter is smooth and creamy.

5. Spoon the batter into the madeleine baking mold just up to the rim so that it can rise and puff up nicely. Do not overfill.

6. Bake for 11 to 12 minutes, just until the sides are slightly browned and the tops are no longer moist to the touch. Do not overbake as they can crisp up like cookies. You want them soft and pillowy. While the cookies are cooling, make the glaze. 

7. These madeleines can be enjoyed immediately out of the oven and are best served freshly baked. They can be kept at room temperature for a few days or they can be refrigerated for up to a week or frozen (without glaze) for months. 

To make the Brown Butter Glaze:

1. Place the 2 tablespoons of unsalted butter into a light colored or stainless sauce pan. Heat over medium low heat until the butter is melted and stops sizzling, swirling the pan occasionally to prevent burning. Continue simmering and swirling the pan until the butter has turned a golden color. Watch carefully as it is too easy to burn the brown butter! Once the butter has browned, pour it into a small bowl

2. Add the powdered sweetener, vanilla extract, and stir until smooth. Add just enough milk, 1/2 teaspoon at a time, until the glaze has reached the proper consistency. If the brown buttered glaze ceases up, heat gently in the microwave for a few seconds and stir briskly until a smooth glaze has formed.

3. Drizzle about 3/4 of a teaspoon of glaze on each cookie in a loose striped pattern. Allow the glaze to set up for a while. The glaze will harden as it sets.

*Notes: An allulose sweetener will remain sticky and not set up properly.

Nutritional Information per cookie: 79 calories, 2.5 g carbohydrates (0.8 g dietary fiber, 0 g sugars), 6.6 g total fat (2.9 g saturated fat), 41 mg cholesterol, 96 mg sodium, 38.8 mg calcium, 22 mg potassium, 49 IU Vit A, 2.6 g protein. Net carbs per serving: 1.7 grams

Photos and recipe by Kathy Sheehan, copyright 2025

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. 

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.

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 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 Shortcakes

Strawberry Shortcake is a summer tradition! Some people like theirs on a biscuit but, when I was growing up, we bought the little packaged shortcake cups often displayed near the strawberries in the summer months (see image below). They were light sponge cakes with a hint of lemon that soaked up the juices from the berries. I set out to recreate those iconic snack cakes and have succeeded with this recipe! These lightly sweet mini cakes are soft, have a light and airy texture and, if baked in a shortcake pan (as pictured), are nearly identical to the shortcakes I remember. Of course, if you don’t have a shortcake baking pan, just use a regular muffin pan. Piled high with berries and cream, this is a summer treat everyone will enjoy!

Keto Shortcakes

Makes 6 shortcakes (or muffins)

3 eggs

2 tablespoons lemon juice

1/4 cup heavy cream

½ teaspoon vanilla extract

1/4 teaspoon lemon extract

6 tablespoons Swerve Confectioners or LaKanto Powdered Monkfruit sweetener 

1/4 cup coconut flour

1/4 cup almond flour (or substitute an additional 1 TB coconut flour for nut free)

1 tablespoon unflavored whey protein powder

1½ teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Suggested Topping:

1 pint fresh strawberries, cut into fourths

1 tablespoon allulose or an erythritol-based powdered sweetener 

Serve with whipped cream

1. Spray a muffin pan with nonstick spray. Preheat overnight to 350 degrees F.

2. Place eggs, lemon juice, cream, vanilla extract, lemon extract and confectioners sweetener into a large bowl. Using an electric mixer, blend until combined or whisk by hand vigorously until well aerated.

3. In a small bowl, whisk together the coconut flour, almond flour, whey protein powder, baking powder, baking soda and salt until no lumps remain. Add the dry ingredients into the wet ingredients all at once and mix on low, then increase to medium speed. Scrap down the sides of the bowl and blend again. Once well combined, evenly pour the batter into the prepared baking pan or into each muffin cup  (¾ full).

4. Bake for 20 to 24 minutes, or until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes before removing the cakes or muffins to a wire rack to cool completely.

5. Meanwhile, sprinkle allulose or your sweetener of choice over the strawberries, stir to coat the berries and allow to sit at room temperature for about 30 minutes. To serve, top the cake with strawberries and whipped cream. Enjoy!

6. Storage: These cakes can be stored at room temperature for 2 days, or refrigerate for longer. They can also be well wrapped and frozen up to 3 months. They are best served at room temperature.

Nutritional Information per mini cake (no topping): 106 calories, 4.6 g carbohydrate (1.8 g dietary fiber, 0.6 g sugars, 1 g sugar alcohols), 8.3 g total fat (4 g saturated fat, 0 g trans fat), 106 mg cholesterol, 208 mg sodium, 103 mg calcium, 249 mg potassium, 1 mg iron, 81 IU Vit A, 2 mg Vit C, 4.4 g protein. Net carbs per serving: 1.8 grams

Photos and recipe by Kathy Sheehan, copyright 2023

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

Keto Decorative Snack Cakes with Ganache Topping

This post describes a technique for making adorable, miniature snack cakes using a decorative, silicone baking mold. You can use any low carb, sugar free cupcake recipe or boxed cake mix. I recently bought the Wilton Winter Snowflake Baking and Candy Mold and Heart Mold and, as you can see, the results are impressive! The warm ganache icing is poured into the mold, topped with a previously baked and cooled cake and then placed in the freezer to set. Later, when the cake is unmolded, the ganache topping is beautifully embossed!! These snack cakes may look fancy, but they’re really quite easy to make. Try this same technique with any silicone baking mold for a healthy, sugar free, low carb dessert that can be customized for any occasion!

Keto Decorative Snack Cakes with Ganache Topping

Number of servings depends on your baking mold

Directions:

1. Use any low carb, sugar free cupcake or cake recipe or boxed cake mix to make the mini cakes. Depending on the number of cakes in your mold, the recipe may need to be halved. Since my molds have six snowflakes or hearts, I halved my recipe to make six cakes. Follow the recipe, but be aware the baking time may need to be shortened. Bake until the top springs back when touched and a toothpick comes out clean. Do not make the frosting, if included in the recipe, because it’s not needed. Here are a few links to my favorite recipes I’ve tried in the past and can recommend:

Low Carb White Chocolate Peppermint Cake

Low Carb Hot Cocoa Cake

Low Carb Yellow Cake

Gingerbread Cupcakes

Chocolate Peppermint Cupcakes

Other Ingredients:

Decorative sprinkles

1 cup Lily’s sugar free baking chips (any flavor)

2½ ounces heavy cream (6 tablespoons)

2. Spray the silicone baking mold with non-sticking baking spray. Follow the directions in your recipe or on the box to make the cake batter. Spoon batter into each cavity until 3/4 full. Tap the mold on the counter to level out the batter and remove any air bubbles. Bake according to recipe or package directions, until the tops spring back when lightly touched in the center and a toothpick comes out clean. After the cupcakes are baked, take them out of the baking mold and cool completely on a wire rack before proceeding. 

3. Once the cakes are cooled, wash the baking mold to remove any crumbs or oil and dry thoroughly. Spoon 1/8 to 1/4 teaspoon sprinkles into each cavity and set aside. 

4. Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until beginning to simmer. Stir to make sure all of the cream is heated through and bring to a gentle simmer again. Meanwhile, place the sugar free baking chips into a heat-proof bowl. Once the cream is hot, pour over the chocolate chips and allow to sit for 5 minutes. Whisk until smooth. (Note: Lily’s Sugar Free Baking Chips come in a variety of flavors. If you use plain white chocolate, you can add ½ teaspoon of any flavor extract to the ganache to create your own flavor. For example, add caramel extract to make a caramel flavored white chocolate ganache! Also, you can color the ganache with a drop or two of gel food coloring.)

5. Carefully, pour the chocolate ganache into the baking mold, covering the sprinkles, until about 1/4 - ½ inch deep (see photo above). Take one of the cooled cakes and insert it into the mold (like a puzzle), on top of the warm ganache, and press down gently. Repeat with the remaining cakes. Place the baking mold on a flat tray or baking sheet and tap on the counter to help settle the warm ganache into the grooves and lines of the mold’s design.

6. Place the mold into the freezer and allow to set for a minimum of 3 hours, and 4 hours is even better. (This is important! You want the chocolate ganache to be completely frozen to make unmolding the cakes easier.)

7. Remove from freezer and, while the cakes are frozen, unmold them and place them, cake side down, on a platter. The cakes can be stored in the refrigerator for up to a week. For the best flavor and texture, remove from the refrigerator and allow the cakes to come to room temperature before serving.

Nutritional Information per cake varies, depending on the recipe used.

Photos and recipe by Kathy Sheehan, copyright 2022

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

Keto Peach Melba Loaf Cake

With my birthday coming up, I wanted to create a cake that highlighted my favorite seasonal fruits: peaches and raspberries! This cake is so easy to make and decorate. No need to fuss with layers. It is baked in a loaf pan, topped with a delicious peach buttercream frosting and then decorated with fresh fruit. What a beautiful and delicious way to end the summer!

Keto Peach Melba Loaf Cake

Makes 12 servings

Cake Ingredients:

3/4 cup + 2 tablespoons coconut flour (96 grams)

3/4 cup erythritol-based sweetener (I used LaKanto Monkfruit sweetener)

1/3 cup unflavored whey protein powder 

1 tablespoon baking powder

1/4 teaspoon salt

4 large eggs, room temperature 

4 large egg whites, room temperature 

1/2 cup unsalted butter, melted and cooled a bit

1/4 cup unsweetened coconut milk (or low carb milk of choice)

1 teaspoon vanilla extract

1 teaspoon almond extract

3/4 cup fresh peaches, skins removed and diced

1/3 cup fresh raspberries, cut into small pieces

Peach Buttercream Frosting:

4 tablespoons unsalted butter, room temperature 

1/2 cup erythritol-based confectioners sugar (either LaKanto Powdered or Swerve Confectioners)

4 ounces full-fat cream cheese, softened

2 tablespoons sugar free peach preserves (or apricot, if you can’t find peach)

1-2 drops yellow or orange food coloring (optional)

Garnish:

Raspberries and peach slices to decorate

Directions:

1. Preheat the oven to 325°F. Line the bottom and sides of a large loaf pan with parchment paper and grease the corners or any place not lined with the parchment paper sling.

2. In a medium bowl, whisk or sift together the coconut flour, sweetener, whey protein powder, baking powder and salt. Set aside.

3. In a large bowl with an electric mixer, beat the eggs, egg whites and extracts until light and fluffy. Add the melted butter, coconut milk and beat on medium-low until just incorporated. All at once, add the dry ingredients and beat until well blended. Fold in the chopped peaches and raspberries. The batter will thicken up as the coconut flour absorbs much of the liquid, which is normal.

4. Spoon the batter into the prepared loaf pan and spread to the edges and level the top with the back of a spoon or small offset spatula. Bake for 50 to 55 minutes in the preheated oven until top is golden brown and firm to the touch. It’s always a good idea to test the internal temperature of keto cakes and breads to better determine doneness. It should read between 206 to 210°F.

5. Remove from the oven and let cool for 25 minutes in the pan. If needed, run a sharp knife around the insides of the pan and lift the loaf out using the parchment paper sling. Remove and discard parchment paper. Cool cake completely before frosting.

6. For the icing, put the softened butter in a bowl with the confectioners sugar and beat with an electric mixer until very soft and smooth. Add the softened cream cheese and beat again until thick and pale. Add the peach or apricot preserves for a fruity flavor, if you like, and add a drop or two of yellow or orange food coloring if you want to turn it a pretty peachy color. This frosting can be kept at room temperature for about an hour, or you may chill the icing until it has firmed up a bit or for longer storage. Return to room temperature and stir before spreading over the top of the cake. Decorate the cake with extra fresh raspberries and peach slices. (It’s best to do this just before serving because the peach slices can discolor if added too far in advance.)

Tips: Ripe peaches work best in this recipe. If your fruit is under ripe, try keeping it in a brown paper bag with a banana to speed up the ripening process. The unfrosted cake keeps for a couple of days in an airtight container. Use a serrated bread knife to slice.

Nutritional Information per serving (1/12 of cake), with frosting, but not counting fruit garnish: 200 calories, 10g carbohydrates (3.9 g dietary fiber, 3.9 g sugars, 3 g sugar alcohols), 17.3 g total fat (10.8 g saturated fat, 0 g trans fat), 104 mg cholesterol, 231 mg sodium, 123 mg calcium, 73 mg potassium, 1 mg iron, 178 IU Vit A, 1 mg Vit C, 7 g protein. Net carbs per serving: 3.1 grams

Photos and recipe by Kathy Sheehan, copyright 2022

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

Strawberry and Mascarpone Cream Cake

Last month, my mother celebrated her 86th birthday! It was my privilege to make her birthday cake so, of course, I wanted it to be extra special. This cake is not only delicious, it is extraordinarily beautiful being topped with sliced strawberries arranged in a flower design. I know you will WOW your family and guests whenever you serve this spectacular dessert! Mascarpone cream makes a wonderful frosting for any cake but, paired with strawberries, it is especially bright and refreshing. Perfect for a spring occasion!

Strawberry and Mascarpone Cream Cake

Makes one 8” cake (8 servings)

Cake:

48 grams coconut flour (about 7 tablespoons, lightly scooped and leveled)

6 tablespoons granulated erythritol sweetener (I like LaKanto Monkfruit Classic)

2-1/2 tablespoons unflavored whey protein powder 

1-1/2 teaspoons baking powder

1/8 teaspoon salt

3 large eggs

1/4 cup unsalted butter, melted and cooled

1/4 cup unsweetened coconut or almond milk

1 teaspoon vanilla extract

Mascarpone Cream Filling:

1-1/4 cups heavy whipping cream, cold

1/2 cup powdered erythritol sweetener 

1 teaspoon vanilla extract

8 oz. Plain, unsweetened mascarpone cheese, softened but still chilled

Topping:

About 1 quart fresh strawberries, leaves removed and sliced thinly lengthwise

1. Make the Cake: Preheat the oven to 325°F. Grease an 8 inch* cake pan well. Line the bottom with parchment paper and grease the paper.

2. In a medium bowl, sift together the coconut flour, sweetener, whey protein powder, baking powder and salt or whisk until no lumps remain. In a large bowl and using an electric mixer, beat the eggs, melted butter, coconut milk and vanilla extract until well combined. Add the dry ingredients and beat just until there are no lumps and the batter is smooth.

3. Pour the batter into the prepared pan and spread to the edges. Smooth the top. Bake about 30 minutes or until lightly browned around the edges, the top is slightly firm to the touch and a toothpick comes out clean. Do not over bake.

4. Remove from the oven and let cool in the pan for 10 minutes, then run a sharp knife around the inside of the pan and flip the cake out onto a wire rack to cool completely before frosting.

5. Make the 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. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.

6. Assemble the Cake: Spread or pipe the mascarpone cream thickly onto the cake. Arrange the strawberry slices on top of the mascarpone cream, starting from the outside edge and working to the center, overlapping slightly to create a flower pattern.

7. Cover loosely with plastic wrap and refrigerate. About 30 to 40 minutes before you plan to serve, remove the cake from the refrigerator and allow to sit at room temperature. Slice with a large, sharp knife. For a clean, pretty slices, wipe your knife between each cut.

*Notes: It’s important to use an 8 inch cake pan to achieve the proper height to your cake layer. If you use a 9 inch pan, bake for a shorter period of time. The result will be a thinner cake, resembling a tart more than a cake.

Nutritional Information per serving (1/8th cake): 376 calories, 10.7 g carbohydrates (3 g dietary fiber, 2 g sugars, 3.5 g sugar alcohols), 36.3 g total fat (21.8 g saturated fat, 0 g trans fat), 163 mg cholesterol, 174 mg sodium, 91.2 mg calcium, 97 mg potassium, 237 IU Vit A, 1 mg iron, 6.4 g protein. Net carbs per serving: 5.2 grams

Photos and recipe by Kathy Sheehan, copyright 2022

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

Keto Mini Cranberry Orange Bundt Cakes (Nut free!)

Every year I make a batch of sugar-free dried cranberries to use in my recipes and baking for the holiday season. (Click here for the best recipe I’ve found and the one I have used for years, by Carolyn Ketchum.) These little cakes are a great way to use these tart, ruby red berries. I love the combination of orange and cranberry, especially around Christmas time. Serve these cakes as a dessert or with coffee for breakfast. Either way I think you and your family will love them as much as I do! (Tip: Double the recipe to make 4 mini cakes and triple the recipe if you’d like to make a full-size bundt cake and extend the baking time accordingly.)

Keto Mini Cranberry Orange Bundt Cakes (Nut Free!)

Makes four servings. (1/2 mini cake per serving)

Cakes:

1/4 cup plus 2 teaspoons coconut flour (32 grams in weight)

1/4 cup erythritol or allulose sweetener 

2 tablespoons unflavored whey protein powder

1 teaspoon baking powder

A pinch of salt

2 tablespoons sugar free dried cranberries, chopped

Zest of 1/2 orange (reserve 1/2 teaspoon for glaze)

2 eggs, room temperature 

2-1/2 tablespoons unsalted butter, melted and cooled

2 tablespoons fresh orange juice (or orange spice herbal tea, brewed and cooled, for slightly lower carbs, see note*)

1 tablespoon water

1/2 teaspoon orange extract (or 3-4 drops orange essential oil)

Glaze:

1/4 cup powdered erythritol or powdered allulose sweetener 

1/2 teaspoon reserved orange zest

1/8 teaspoon orange extract (or 1-2 drops orange essential oil)

1 tablespoon coconut or almond milk

1. Preheat the oven to 325°F and grease two (4” wide by 2” deep) mini bundt cake pans well; set aside. (This recipe can also be baked into muffins or donuts, just reduce the cooking time accordingly.)

2. In a small bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt. Add the dried cranberries and orange zest and stir until the cranberries are coated in the flour mixture.

3. In a medium or larger bowl, beat the eggs well. Add the melted butter, orange juice or tea, water and orange extract until well combined. Add the dry ingredients all at once and beat just until there are no lumps and the batter is smooth. Do this quickly before the coconut flour absorbs the liquid and thickens the batter.

4. Divide the batter evenly among the pans and spread to the edges. Smooth the tops with the back of a small spoon. Bake 25 to 28 minutes, until lightly browned around the edges and the tops are just firm to the touch and a toothpick in the center comes out clean. (The baking time may be different if using a metal baking pan, so watch carefully and do not overbake.)

5. Remove from the oven and let cool in the pans for 10 minutes before flipping the mini cakes onto a wire rack. Cool completely before drizzling the glaze over the top, allowing some drips to cascade down the sides.

6. To make the glaze: Whisk together all of the glaze ingredients until a pourable, but slightly thick glaze is created. If too thin, add more powdered sweetener. If too thick, add more milk, a tiny bit at a time.

7. When is the best time to drizzle the glaze? If you glaze the cakes too far ahead, the glaze will soak into the cakes as it sits and become translucent. Still quite delicious, but not creamy looking and cascading beautifully down the sides. If you want the glaze to be quite noticeable, as in the picture, then glaze the cakes just prior to serving. The best alternative is to use half the glaze and allow it to soak in to keep the cakes moist and then, just before serving, drizzle the remaining glaze over the top for a beautiful presentation.

*Note: The 2 tablespoons of real orange juice add 3 carbs to the entire recipe, so 3/4 (0.75) carb per serving. If you wish, you can substitute orange spice herbal tea that has been brewed and cooled and subtract 0.75 carb from the nutritional information provided.

Nutritional  Information per serving (1/2 mini cake): 147 calories, 8.4 g carbohydrate (3.5 g dietary fiber, 1.4 g sugars, 1 g sugar alcohols), 11 g total fat (6.6 g saturated fat, 0 g trans fat), 112 mg cholesterol, 174 mg sodium, 111.4 mg calcium, 61 mg potassium, 1 mg iron, 113 IU Vit A, 5 mg Vit C, 5.7 g protein. Net carbs per serving: 3.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021

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

Mini Pumpkin Gingerbread Bundt Cakes with Keto Bourbon Toffee Sauce

These little spiced cakes make the perfect fall dessert! If you don’t own a mini bundt cake pan, you can make cupcakes instead. The sauce pairs beautifully with the cakes, but is also delicious served over ice cream. 

Mini Pumpkin Gingerbread Bundt Cakes

Makes 6 mini bundt cakes

4 large eggs

2/3 cup allulose

5 tablespoons unsalted butter, melted and cooled with extracts whisked in

1 teaspoon vanilla extract

1/2 teaspoon molasses extract (or 1 teaspoon regular molasses)

1/4 cup pumpkin puree

1/4 cup + 2 tablespoons coconut flour

3/4 teaspoon xanthan gum

2 tablespoons unflavored whey protein powder

3/4 teaspoon baking powder

1/8 teaspoon salt

1-1/2 teaspoons gingerbread spice blend

1/4 teaspoon ground ginger

1. Preheat the oven to 350 degrees Fahrenheit and adjust the rack to the middle position. Thoroughly butter/grease a mini bundt cake baking pan; set aside.

2. Place the eggs and allulose in the bowl of a standing mixer with a whisk attachment (or use a large bowl and a handheld electric mixer). Whisk on medium-high for 8 minutes, then reduce the mixer to low and slowly drizzle in the melted and cooled butter with the extracts whisked in and the puréed pumpkin. Do not overmix, so as not to deflate the egg mixture. Sift in the coconut flour, xanthan gum, whey protein powder, baking powder, salt and spices. Gently fold the dry ingredients into the egg mixture with a wooden spoon or rubber spatula until incorporated. Let the batter sit at room temperature for a few minutes to hydrate the coconut flour.

3. Spoon the batter into the buttered pan or put the batter into a large piping bag and pipe the batter into the pan. Bake for 21-23 minutes, or until just turning golden brown around the edges. Let the cakes cool in the pan for 10 minutes and then invert them onto a wire rack. Serve warm or at room temperature with sauce or top with your favorite keto ice cream.

Nutritional Information per mini bundt cake (no sauce): 175 calories, 5.9 g carbohydrate (3 g dietary fiber, 1.1 g sugars), 13.9 g total fat (8.2 g saturated fat, 0 g trans fat), 149 mg cholesterol, 132 mg sodium, 75.7 mg calcium, 57 mg potassium, 1 mg iron, 618 IU Vit A, 6.2 g protein. Net carbs per mini cake (no sauce): 2.9 grams

Keto Bourbon Toffee Sauce

Makes 1 cup (16 servings)

1/2 cup (1 stick) unsalted butter

1/4 cup allulose

1/4 cup LaKanto Golden, powdered (blitz in a food processor)

A pinch of salt

1/4 cup heavy whipping cream

3-4 tablespoons bourbon, to taste (or Rum can be substituted, if desired)

1/2 teaspoon vanilla extract

1/4 teaspoon xanthan gum

1. Combine butter, sweeteners and a pinch of salt in a medium saucepan over medium-low heat; allow butter to melt and sweeteners to dissolve. Stir constantly until butter begins to turn light brown (about 5 minutes).

2. Whisk in the cream, bourbon, vanilla and xanthan gum. The sauce will bubble up rapidly, then return to a simmer. Reduce heat to low and whisk constantly until sauce has thickened a bit, about 3-5 minutes. Note: Sauce will continue to thicken further when removed from the heat, so it may not seem as thick as it will be in the end.

3. Remove from heat and allow to cool. Can be stored in the refrigerator for up to 2 weeks and reheated when serving.

Nutritional Information for 1 tablespoon: 71 calories, 0.3 g carbohydrate (0 g fiber, 0 g sugars, 0.3 g sugar alcohols), 7.3 g total fat (4.5 g saturated fat), 20 mg cholesterol, 6 mg sodium, 1.7 mg calcium, 2 mg potassium, 1.1 g alcohol, 68 IU Vit A, 0 g protein. Net carbs per serving: 0 grams

Photos and recipes by Kathy Sheehan, copyright 2021

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

Keto Baked Fudge (adapted from The Garden’s recipe, Tulsa OK)

The Garden Tea Room in Tulsa, Oklahoma has long been closed (it was located in Utica Square until 1995). The Garden was quite the social hub. It was the site of daily afternoon tea, wedding showers, bridesmaid luncheons (including my own) and fashion shows. But no one who has ever been there will forget their famous Baked Fudge! The gooey, seriously fudgy custard-like cake that had a wafer-thin, crunchy layer on top was so rich and decadent that even after all these years I still dream about it! While rummaging through old papers, I happened upon their Baked Fudge recipe from a newspaper article I had tucked away and forgotten. The traditional recipe called for 2 cups of sugar and flour for a total of over 70 carbs and 700 calories a serving! (Definitely a no-no!) So I experimented in my kitchen to come up with this “ketofied” version that tastes almost exactly and has the same crunchy top/creamy bottom texture, just like the original! If you know what I’m talking about and miss this amazing dessert, or if you’re trying it for the first time, this revamped keto recipe will make your chocolate dreams come true!

Keto Baked Fudge

Adapted from The Garden Tea Room’s recipe

Makes 6 servings

4 large eggs

3/4 cup erythritol sweetener (Must be erythritol-based to achieve a crunchy top. Xylitol, stevia or allulose will not work. I used LaKanto Monkfruit sweetener.)

6-8 drops of monkfruit extract or stevia, or to taste

1 cup unsalted butter, melted and cooled (2 sticks)

A pinch of salt

4 tablespoons unsweetened cocoa powder

2 tablespoons coconut flour

2 teaspoons vanilla extract

3/4 cup pecans, broken into large pieces* (optional, see notes)

1. Preheat oven to 325 degrees Fahrenheit. In a small bowl, whisk together the cocoa powder, coconut flour and salt; set aside.

2. In a large bowl with an electric mixer, beat the eggs until light and fluffy. Add the sweeteners and beat to incorporate. Slowly pour the melted butter and vanilla extract into the bowl while the mixer is on low until combined. Add the cocoa powder and coconut flour mixture to the batter and mix briefly until the dry ingredients are incorporated.

3. Fold in the pecans and divide the batter equally between 6 ramekins. Place the ramekins into a larger baking dish and pour hot water into the pan (enough to come 1/2 inch to 1 inch up the sides of the ramekins. Carefully slide the baking pan into the preheated oven.

4. Bake for 40-50 minutes until the top is just slightly firm to the touch and the custard isn’t quite fully set. Do not overbake. The fudge will have the consistency of firm custard and the top will crisp up as it cools. Serve warm with a dollop of whipped cream, if desired. This is best served on the day it’s made, but it can be stored at room temperature for 1 day or refrigerate for longer. To reheat, microwave on high for about 8-10 seconds before serving, just until slightly warmed.

*Note: To reduce the calories, carbs and fat a bit, you can omit the pecans, but they are traditional to the original recipe.

Nutritional Information per serving (with pecans): 435 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.6 g sugars, 2 g sugar alcohols), 44.5 g total fat (21.9 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 42 mg calcium, 168 mg potassium, 1 mg iron, 340 IU Vit A, 6.8 g protein. Net carbs per serving: 3.4 grams

Nutritional Information per serving (no pecans): 341 calories, 4.9 g carbohydrate (2 g dietary fiber, 1.1 g sugars, 2 g sugar alcohols), 34.7 g total fat (21.1 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 32.5 mg calcium, 112 mg potassium, 1 mg iron, 338 IU Vit A, 5.5 g protein. Net carbs per serving: 2.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021

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