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. 

Low Carb Shrewsbury Biscuits (aka Shrewsbury Cakes)

Shrewsbury Biscuits, also known as Shrewsbury Cakes, are a classic English dessert with a history stretching back to at least the 17th century. The first time these cookies were printed in a cookbook was in 1658. This Renaissance-era cookbook called The Compleat Cook included a recipe using sugar, flour, eggs, butter, and lemon zest. Shrewsbury Biscuits are still a popular cookie in the UK, and are especially enjoyed at teatime. In keeping with tradition, I have developed this low carb, sugar-free version that includes lemon zest, which is one of the most common flavorings. They are light, delicate, and buttery! I think you will agree with the British, these delightful and distinctive shortbread cookies are perfect with a cup of tea!

Low Carb Shrewsbury Biscuits

Makes 12-14 cookies

1½ cups almond flour, spooned and leveled

1/4 cup coconut flour, spooned and leveled

1/4 teaspoon sea salt

Zest of 1 lemon (about 2 teaspoons) 

6 tablespoons unsalted butter, softened

1/3 cup granulated erythritol sweetener (erythritol is needed for a crisp cookie)

1 egg yolk

½ teaspoon vanilla extract

1. In a small bowl, whisk together the almond flour, coconut flour, lemon zest, and salt. Set aside.

2. Add the softened butter and sweetener to a large mixing bowl and, using an electric mixer, cream together. Add the vanilla extract and egg yolk and beat on medium until combined.

3. Add the dry ingredients to the bowl. Mix together with the electric mixer until a dough forms. The dough may appear crumbly, but should come together when you press it between your fingers. Form the dough into a ball and wrap with plastic wrap. Place the dough in the refrigerator to chill for about 30 minutes.

4. While the dough is chilling, preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

5. Once chilled, lay out a piece of parchment paper or plastic wrap on a working surface. Turn the dough out onto the parchment paper, flatten it, and place another piece of parchment paper or plastic wrap on top. Roll the dough with a rolling pin until it is about 1/4 inch thick.

6. Use a 2 inch round, fluted biscuit or cookie cutter to cut out your cookies. Place each cookie evenly spaced on the prepared baking sheet, leaving about 1 inch of space between each cookie. These cookies do not spread when they are baked. Repeat until all the dough is used. (This recipe yields about 12 to 14 cookies.) Decorate with a crisscross pattern, if desired (see notes below). At any time, if the dough becomes difficult to handle, place it in the refrigerator for 10 minutes. This dough is much easier to handle when slightly chilled.

7. Place the cookies in the preheated oven on the middle rack and bake for 12 to 14 minutes or until the edges turn golden brown. Do not overbake. You want the tops of the cookies to be just firm to the touch, but still light in color. Remove the cookies from the oven and allow to cool completely on the baking sheet before handling. The cookies will be soft and quite delicate when warm from the oven, but will crisp up on the pan and become firmer as they cool. Cookies can be stored in an airtight container at room temperature for a week.

Notes: The crisscross pattern is traditional in this cookie. The interesting story behind this design is that sophisticated ladies sipping tea in a bygone era would never have considered picking up a whole cookie and biting into it, risking crumbs falling on their fine clothing! That would have been extremely lacking in good manners! Instead, the crisscross pattern provided score lines that made it easy to break the cookie into neat, tiny, bite-size pieces. Less mess and definitely more sophisticated. Although it may look complicated, this design can be easily made using a clean fine tooth comb and a toothpick! Here’s how to do it:

1.) Press the comb across the center of the cookie, then again about 3/4 of an inch from each edge, so there are three parallel lines. Don’t press all the way down, but just about halfway.  2.) Turn the comb 90° and repeat. You should end up with a diamond design, or little squares. 3.) Now use the toothpick to poke a hole into the center of each square. It’s okay to push it all the way down.

Nutritional Information per cookie: 121 calories, 3.8 g carbohydrates (1.6 g dietary fiber, 0.6 g sugars), 11 g total fat (4 g saturated fat, 0 g trans fat), 28 mg cholesterol, 41 mg sodium, 29 mg calcium, 72 mg potassium, 0 mg iron, 51 IU Vit A, 3 g protein. Net carbs per cookie: 2.2 grams

Recipe and photos by Kathy Sheehan, copyright 2025

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

Keto Peanut Butter Chocolate Chip Cookies

These delicious cookies, loaded with chocolate and crunchy peanut bits, are a real treat! They come together quickly and easily. Perfect for dessert, snacking or to give as gifts. This recipe may become one of your favorites, as it is mine!

Keto Peanut Butter Chocolate Chip Cookies

Makes 20 cookies

½ cup coconut flour

2 tablespoons unflavored collagen peptide powder

1/4 teaspoon salt

½ teaspoon baking soda

1/4 teaspoon baking powder

1/4 cup unsalted butter, softened (½ stick)

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

1/4 cup allulose (or monkfruit-erythritol blend)

6 tablespoons brown sugar substitute 

1 large egg, room temperature 

1 teaspoon vanilla extract

2/3 cup sugar free chocolate chips

1/3 cup peanuts, chopped

1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper; set aside.

2. In a small bowl, combine the coconut flour, collagen peptides, salt, baking soda and baking powder. Blend with a fork until no lumps remain; set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the softened butter, brown sugar substitute and allulose until light and fluffy. Add the egg and vanilla, beating to combine. Scrape down the bowl with a rubber spatula as needed. Add the dry ingredients and beat until combined and a smooth dough forms.

4. Using a rubber spatula, fold the chocolate chips and chopped peanuts into the cookie dough until well distributed.

5. Using a 1½ tablespoon cookie scoop, scoop the cookies onto the parchment lined cookie sheets and gently flatten the tops slightly with your fingertips. Bake for 12 to 13 minutes until light brown around the edges and golden on the top, rotating the pans halfway through the baking time. Allow the cookies to cool completely on the pans before removing them to a wire rack to cool completely.

Nutritional Information per cookie: 94 calories, 5.7 g carbohydrate (2.7 g dietary fiber, 1.7 g sugars), 6.8 g total fat (3.2 g saturated fat, 0 g trans fat), 15 mg cholesterol, 92 mg sodium, 4.4 mg calcium, 20 mg potassium, 25 IU Vit A, 2.8 g protein. Net carbs per cookie: 2.8 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.