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 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. 

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 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.

Simple Keto Bread Pudding

I have recently found a bread recipe that has changed my life! It’s wonderful to have bread—a really good gluten free, keto bread—to make sandwiches, French toast or to use in recipes, such as this excellent Bread Pudding. Here is a link to the keto bread recipe I highly recommend: https://www.sugarfreemom.com/recipes/keto-dairy-free-cloud-bread/. I have modified the recipe slightly, by reducing the mayonnaise to 1/4 cup instead of 1/2 cup and adding 3/4 teaspoon of yeast and 1 tablespoon hot water to the liquid allulose. The yeast is not for leavening, but for a more authentic bread flavor. You can use any homemade keto bread in this Bread Pudding recipe or use your favorite store-bought brand, although note that the nutritional information provided is based on using the Dairy Free Cloud Bread Loaf.

Bread pudding is one of my all-time favorite, comfort food desserts. It’s soft bread, soaked and baked in an egg custard, that can also double as a nutritious breakfast! The warm and spicy taste of cinnamon really adds a distinctive flavor. The buttery Vanilla Sauce is optional, but I think you’ll really enjoy the added richness it gives to this simple, homey dessert.

Simple Keto Bread Pudding

Makes 6 servings

Bread Pudding:

1-1/2 cups low carb milk of choice, divided

4 cups cubed keto bread, cut into 1-inch cubes

1 tablespoon unsalted butter, plus more for greasing the baking pan

1 teaspoon vanilla extract

6 tablespoons erythritol sweetener (I like LaKanto Monkfruit sweetener), divided

1 teaspoon ground cinnamon

A pinch of salt

2 large eggs, beaten

Vanilla Sauce (Optional):

2 tablespoons salted butter (or unsalted is fine too)

1 tablespoon brown sugar substitute (I like LaKanto Golden)

3/4 teaspoon vanilla extract

1. Preheat oven to 350°F. Generously butter a 4 to 6 cup baking dish and fill it with the cubed keto bread.

2. Take 1/2 cup milk and whisk in 1 tablespoon sweetener. Pour over the bread cubes and stir to coat the bread. Let the cubes absorb the milk as you make the custard.

3. In a small sauce pan over low heat, warm the remaining 1 cup milk, 1 tablespoon butter, vanilla, remaining 5 tablespoons of sweetener, cinnamon and salt. Continue cooking and stirring just until the butter melts. Remove from heat and cool.

4. Add the beaten eggs to the cooled milk mixture and whisk. Pour mixture over the bread cubes and stir to coat. Allow to sit for a few minutes, stirring occasionally, until some of the liquid is absorbed by the bread cubes. Bake for 30 minutes or until custard is set but still a little wobbly. Serve warm or at room temperature.

5. To make the optional Vanilla Sauce: In a small sauce pan, melt 2 tablespoons of salted butter over medium-high heat. Once melted, reduce to medium heat and let the butter brown a bit, swirling pan occasionally and watching carefully to prevent burning.

6. Add the tablespoon of brown sugar substitute and vanilla extract to the browned butter. Stir to combine and remove from heat. Let cool about 2 minutes, then use a whisk to stir the brown sugar and butter mixture and spoon the sauce over the top of the cooked bread pudding.

Nutritional Information for 1/6th recipe Bread Pudding (no sauce): 188 calories, 3.1 g carbohydrate (1.2 g dietary fiber, 1.4 g sugars, 2.7 g sugar alcohols), 15.5 g total fat (4.7 g saturated fat, 0 g trans fat), 159 mg cholesterol, 175 mg sodium, 65.9 mg calcium, 93 mg potassium, 1 mg iron, 147 IU Vit A, 11.6 g protein. Net carbs per serving: 1.9 grams

Nutritional Information Vanilla Sauce (1/6th recipe): 35 calories, 1.1 g carbohydrate (0 g dietary fiber, 2 g sugar alcohols), 3.8 g total fat (2.4 g saturated fat), 10 mg cholesterol, 27 mg sodium, 1.2 mg calcium, 2 mg potassium, 35 IU Vit A, 0 g protein. 

Photos and recipe by Kathy Sheehan, copyright 2022

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

Keto Graham Cracker Pie Crust

There are a lot of great keto pie crust recipes out there. But I haven’t found one that has a true graham cracker crust taste and texture, until now! By substituting keto cinnamon toast cereal for the graham crackers, you will be amazed how this recipe has the same flavor as one made with real graham crackers. Don’t forget this game-changing tip next time you need a graham cracker crust for a pie or cheesecake!

Keto “Graham Cracker” Pie Crust

Makes one 9” pie crust

2 cups crushed Catalina Crunch Cinnamon Toast Keto Cereal (or substitute their chocolate cereal for a chocolate crust)*

6 tablespoons unsalted butter, melted

1. Preheat the oven to 350°F.

2. Pulse the cereal in a food processor until very fine crumbs, almost a powder. Measure crumbs. You want to have 2 cups of crumbs; transfer to a medium bowl. Mix cereal crumbs and melted butter in the bowl until the mixture looks like wet sand.

3. Pour crumb mixture into a 9-inch pie pan and use the back of a measuring cup or large spoon to press it firmly in the bottom of the pan and a little bit up the sides.

4. Bake for 10 minutes. Remove from oven and allow to cool. The crust will be delicate while still hot from the oven. It will set up as it cools.

*Notes: You can use any flavor or brand of keto cereal to make a pie crust. 

Make ahead instructions: This crust is a great make ahead recipe. You can prep the crust 1 to 2 days ahead of time and store it in the refrigerator until ready to use. 

Freezing instructions: Prepare the crust and do not bake it. Cover it well and freeze for 2 to 3 months. Allow to thaw completely before baking and filling.

Nutritional Information per serving made with Catalina Crunch Keto Cereal (1/12th of recipe): 88 calories, 4.7 g carbohydrate (3 g fiber, 0.1 g sugars), 7.4 g total fat (3.8 g saturated fat, 0 g trans fat), 15 mg cholesterol, 37 mg sodium, 18.4 mg calcium, 12 mg potassium, 1 mg iron, 53 IU Vit A, 3.7 g protein. Net carbs per serving: 1.7 grams

Photos and recipe by Kathy Sheehan, copyright 2021

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

Make Your Own Low Oxalate, Low Carb Macadamia Nut Flour

I am a Type 1 diabetic and a kidney stone former. My doctor has recommended a low oxalate diet to prevent (or at least reduce or slow down) the formation of calcium oxalate stones in the future. This new development was a blow to me since I eat a very low carb, ketogenic diet to control my blood glucose, which typically includes a lot of nuts! Almond flour was my go-to alternative to wheat flour and I’ve been living on it for the past 8 years, consuming it almost every day. I was told that all nuts have oxalate, some more than others. I’ve since learned that almonds are the nut that is highest in oxalate content, about 400mg per 1/2 cup of almond flour! (Goodbye almonds.) Macadamia nuts, on the other hand, contain oxalate but at a much lower level, about 32mg per 1/2 cup of raw nuts. I’ve switched from making homemade almond milk to making a macadamia-coconut milk blend and like it even better. The best part is that the leftover solids, after straining the nut milk, give me a beautiful, finely ground macadamia nut flour that can’t be purchased anywhere. One-half cup of my macadamia nut flour weighs 20 grams and only contains 9.5mg of oxalate! Even lower is coconut flour which contains 4.5mg of oxalate per 1/2 cup. By substituting macadamia nut flour for almond flour in recipes really has lightened my oxalate load, while still allowing me to enjoy baking low carb, gluten free treats.

Low Oxalate, Low Carb Macadamia Nut Flour

Makes about 1 cup of flour

1 cup of raw macadamia nuts, soaked overnight

4 cups of water

1. First, make a batch of macadamia nut milk by draining the soaked nuts, then blitzing them with 4 cups of water in a blender on high. This only takes a couple of minutes. Using a nut milk bag or other fine mesh strainer, strain the nut solids from the milk. Add a pinch of salt and a couple of drops of vanilla to your macadamia nut milk and stir. (If desired, add 1-2 drops of monkfruit extract or stevia). Pour the milk into a glass container or quart mason jar and refrigerate. Consume the milk within 5 days.

2. Take the reserved nut solids that have been finely ground and spread them on a cookie sheet in a thin layer. Preheat your oven to 200 degrees Fahrenheit and then turn it off. Place the cookie sheet into the oven to dry out the nut flour, stirring occasionally and breaking up any clumps. Every once in a while, turn the oven to 200 degrees and let it heat up, but then immediately turn it off, so the oven is warm. You want to dry out the nut flour, not cook it! I usually leave mine in the oven overnight. However long it takes, you want the mixture completely dry.

3. After the nut flour is completely dry, sift it into a fine powder and store in an airtight container or plastic ziplock bag. Store your macadamia nut flour in the refrigerator to assure its freshness. Use within 3 months. You may use this flour in a 1:1 ratio to replace almond flour in any recipe.

Nutritional Information per 1/2 cup (20 grams): 143.6 calories, 2.8 g carbohydrate (1.7 g dietary fiber, 0.9 g sugars), 15.1 g total fat (2.42 g saturated fat, 0 g trans fat), 0 mg cholesterol, 1 mg sodium, 17 mg calcium, 73.6 mg potassium, 1.6 g protein. Net carbs per 1/2 cup: 1.1 grams

Total Oxalate per 1/2 cup (20 grams): 9.5 mg;  Soluble Oxalate per 1/2 cup: 7.02 mg

Photos and recipe by Kathy Sheehan, copyright 2021

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

Low Carb Hot Cocoa Cake

My grown daughter had a birthday last week and I quickly volunteered to make her a birthday cake. I had seen a similar cake online (see the inspiration for this recipe here), but it is made with flour and lots of sugar, and I couldn’t resist making it over using low carb, sugar free and gluten free ingredients. The results were absolutely spectacular! My family has declared that this cake may be the very best to come out of my keto/low carb kitchen, so far! 

The puffs of marshmallow fluff on the top calls for a different sugar alternative called allulose  As much as I dislike purchasing another product to try and fit into my already overstuffed keto baking drawer, in this case, allulose is the best sugar alternative for the job. It won’t recrystalize upon cooling, like erythritol can, leaving the marshmallow puffs soft and pillowy. You can leave them off and still make the best low carb chocolate cake ever!

Low Carb Hot Cocoa Cake

Makes 12 servings

Cake Ingredients:

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

3/4 cup granulated erythritol sweetener 

1/3 cup unsweetened dark cocoa powder

1 tablespoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

6 large eggs, room temperature 

1/2 cup unsalted butter, melted and cooled

1/2 cup brewed coffee, cooled to room temperature (regular or decaf is fine)

2 teaspoons vanilla extract (or 1 tsp vanilla and 1 tsp chocolate extract)

Chocolate Frosting:

3 ounces unsweetened 100% cacao baker’s chocolate, chopped

3/4 tablespoon coconut oil (I used refined)

3 tablespoons unsalted butter, room temperature 

6 ounces cream cheese, room temperature 

12 ounces mascarpone cheese, room temperature 

1 cup powdered erythritol sweetener 

3 tablespoons unsweetened cocoa powder 

3/4 teaspoon vanilla extract 

3-4 tablespoons heavy cream, room temperature (or enough to reach desired spreading consistency)

Whipped Marshmallow Topping:

3/4 cup allulose sweetener 

1/3 cup water

1 large egg white

1/2 teaspoon vanilla extract 

A tiny pinch of salt

To Make the Cake:

1. Preheat your oven to 325 degrees Fahrenheit. Prepare two 8” or three 6” baking pans by spraying with non-stick cooking spray and line the bottoms with parchment paper. Spray the parchment paper; set aside.

2. Whisk together the first six ingredients (coconut flour through salt) in a medium bowl. (If you’re not able to weight the coconut flour, use a very light scooping and leveling method to measure.) Set aside.

3. In a large bowl and with an electric mixer, beat the eggs until light, lemon yellow in color and the volume has increased, about 3-5 minutes. Try to beat as much air as possible into the eggs. (If you have standing mixer, you can use a whisk attachment to make this easier, but remove it and replace with your paddle attachment before adding the remaining ingredients, so as not to deflate the eggs too much.) Add the melted and cooled butter, coffee and extract, mixing on low only to combine.

4. Add the dry ingredients all at once and mix on low to medium just until the dry ingredients are incorporated. Divide the batter evenly between the prepared baking pans and spread to the edges and level the batter using an offset spatula or back of a spoon. Bake for 30 minutes or until the tops are just firm to the touch and a toothpick in the center comes out clean. (If using 6-inch pans, check after 25 minutes.)

5. Remove from the oven and allow the cake to cool in their pans for about 10-15 minutes before turning them out on a wire rack to cool completely.

To Make the Chocolate Frosting:

6. In a medium microwave-safe bowl, combine the chopped baking chocolate and coconut oil. Microwave in 15 second intervals to melt the chocolate. Allow to sit for a few minutes before stirring until smooth. (You may also place the chocolate in a heat-proof bowl over barely simmering water to melt.) Set aside to cool to lukewarm.

7. In a large bowl with an electric mixer, beat the butter, cream cheese and mascarpone cheese together until well combined and no lumps remain. (I used my paddle attachment to do this.) Beat in the powdered erythritol and cocoa powder until blended. Add the melted chocolate and extract and beat until smooth. Add 1 tablespoon of the heavy cream at a time until the desired spreading consistency is reached.

To Make the Marshmallow Topping: (This can be made a day ahead and refrigerated. Bring to room temperature before decorating the cake.)

8. To a medium saucepan, add the allulose and water and very gently stir to combine. (The allulose will not dissolve at this point.) If any allulose has gotten on the sides of the pan, use a wet pastry brush to wipe down the sides.

9. Over medium-low heat, bring the allulose and water mixture up to 260 degrees Fahrenheit. DO NOT STIR. Bring the mixture up to temperature slowly, it may take 15 minutes or so. If you see it starting to turn brown, reduce the temperature, you don’t want the allulose to burn. 

10. Using an electric or standing mixer, whip the egg white with a tiny pinch of salt until foamy and soft peaks form. Slowly, and very carefully, while the mixer is on low, pour the hot allulose mixture into the egg white. (This mixture is VERY HOT, so use a potholder and stand away from the mixing bowl as you pour so the hot liquid doesn’t splash on you.) 

11. Turn the mixer to high, add the vanilla extract and whip for 5-6 minutes or until the marshmallow fluff is glossy and holds a stiff peak.

12. Assemble your cake by placing one layer of your cooled cake on a plate, spread with a generous amount of chocolate frosting, top with the second layer and then spread frosting on the top and sides. (To achieve the banded look in the photo, I used a design scraping tool to create a scalloped edge, but this is optional. See photo below of the tool set by Wilton for adding texture to cakes.) Finally, dollop mounds of the marshmallow on the top, creating puffs. You can do this with a large spoon or place the fluff into a piping or gallon plastic bag and snip off the end and pipe the marshmallow. Dust with cocoa powder.

13. This cake should be stored in the refrigerator. Remove and allow the cake to sit at room temperature for 30-45 minutes before slicing and serving.

Nutritional Information per serving (1/12th of cake): 333 calories, 9.3 g carbohydrate (4.6 g dietary fiber, 1.2 g sugars), 29.3 g total fat (18.4 g saturated fat, 0 g trans fat), 152 mg cholesterol, 249 mg sodium, 111.4 mg calcium, 78 mg potassium, 2 mg iron, 170 IU Vit A, 8.4 g protein. Net carbs per serving: 4.7 grams

Cake photos and recipe by Kathy Sheehan, copyright 2021

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

Low Carb Yellow Cake

I love to bake and decorating cakes has become a fun and creative hobby. It’s been difficult to find a really good low carb, gluten free, sugar free and low oxalate cake recipe, until now. I have made this cake several times and the result has been good, but the edges sometimes dried out before the center was done. After hearing about cake pan bands, that insulate the edges so the cake bakes more evenly and the edges don’t over-brown, I tried baking with them this time and the cake was PERFECTION! A tender and soft crumb throughout with no tough, dried out edges! My entire family loved it, whether they’re low carb or not! Comments all around were that this might be the best low carb cake I’ve ever made. To learn how to make your own cake pan bands out of newspaper and foil, watch this video by America’s Test Kitchen: https://youtu.be/1eU6UpHH3-s

Low Carb Yellow Cake

Makes 12 servings

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

3/4 cup granulated erythritol sweetener 

1/3 cup unflavored whey protein powder

1 tablespoon baking powder

1/4 teaspoon salt

6 large eggs

1/2 cup unsalted butter, melted and cooled

1/2 cup unsweetened coconut milk

1-1/2 teaspoons vanilla extract

1. Preheat oven to 325 degrees Fahrenheit. Prepare two 8-inch baking pans (or three 6-inch pans) by wrapping with cake pan bands (optional, but results in a more tender cake, see link in the description above to learn how to make them with newspaper and foil.) Next, grease pans, line with parchment paper and grease the parchment paper; set aside.

2. In a medium bowl, sift or whisk the coconut flour, sweetener, whey protein powder, baking powder and salt. (If you can’t weigh the coconut flour, scoop and level with a light hand, do not pack down.)

3. In a large bowl and using an electric mixer, beat the eggs until light and lemon yellow in color. Add the melted butter, coconut milk and extract. While the mixer is on low, slowly add the dry ingredients and then switch the mixer to medium and beat just until the dry ingredients are incorporated and a smooth batter forms. It will be thicker than traditional cake batter, but that’s okay.

4. Divide the batter evenly among the prepared cake pans, spread to the edges and smooth the tops with an offset spatula or back of a spoon. Bake for about 30 minutes if using 8-inch pans until lightly brown around the edges, the tops are slightly firm to the touch and a toothpick in the center comes out clean. (If using 6-inch baking pans, test cake after 20-25 minutes.) Do not overbake.

5. Remove from the oven and allow the cakes to cool in their pans for about 10-15 minutes. Coconut flour cakes can be delicate while hot, so let them cool a bit before turning them out onto a wire rack to cool completely before filling and decorating them with the cake frosting of your choice.

Nutritional Information per serving (1/12th of recipe, no frosting): 148 calories, 6.4 g carbohydrate (2.9 g dietary fiber, 1 g sugars), 11.5 g total fat (7 g saturated fat, 0 g trans fat), 113 mg cholesterol, 194 mg sodium, 112.6 mg calcium, 43 mg potassium, Vit A 118 IU, 1 mg iron, 5.5 g protein. Net carbs per serving: 3.5 grams

Photos and recipe by Kathy Sheehan, copyright 2020

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

Low Carb Banana Pudding Donuts with Whipped Cream Topping

The versatility of a donut baking pan is that it can be used to make more than donuts. In this case, these donuts are really more like cupcakes. (As a matter of fact, you can make these in a cupcake or muffin tin instead.) The reason I like using a donut pan is that when I deliberately overfill each cavity, so that the cake rises and fills in the center hole, it leaves the ideal space to spoon the filling! The result are dainty little cakes perfectly proportioned into individual servings. If you like banana pudding, you’ll love these pudding-filled cakes!

Note: If you don’t want to make homemade pudding, you could certainly use a sugar free boxed mix. The most popular brand has some questionable ingredients, namely modified cornstarch and maltodextrin, both of which will raise blood sugar as high or higher than regular sugar! That’s why I prefer to make my own. You can make the pudding several days ahead and store it in the refrigerator.  That way it’s set and ready to go when it’s time to fill the cakes. The best part is that the pudding part of this recipe will make much more than you’ll need...so you’ll have plenty leftover for snacking!

Low Carb Banana Donuts with Whipped Cream Topping

Makes 10 servings (depending on the size of your donut pan)

Pudding Ingredients:

3/4 cup heavy cream

1/2 cup almond or coconut milk

3 large egg yolks

3 tablespoons powdered erythritol sweetener

A pinch of salt

1-1/2 tablespoons unsalted butter, cut into pieces

1-1/2 teaspoons banana extract

1/2 teaspoon vanilla extract

8 drops monkfruit extract or stevia, to taste

1/2 to 3/4 teaspoon xanthan gum (as needed for thickening)

Donut Ingredients:

1/2 cup + 2 tablespoons coconut flour

6 tablespoons granulated erythritol sweetener 

1-1/2 teaspoons baking powder

1/2 teaspoon vanilla powder (Optional, but adds nice vanilla flecks to the batter. If not using, increase vanilla extract to 1/2 teaspoon.)

1/4 teaspoon salt

5 large eggs

1/2 cup unsweetened almond or coconut milk

1-1/4 teaspoons banana extract

1/4 teaspoon vanilla extract

Whipped Cream Topping Ingredients:

2 tablespoons cold water 

1 teaspoon dry unflavored gelatin powder

1 cup heavy whipping cream

2 tablespoons powdered erythritol sweetener (or 6-8 drops monkfruit extract or stevia)

1/2 teaspoon vanilla extract

1. Pudding Directions (can be made several days ahead): In a medium saucepan over medium heat, combine the heavy cream and almond or coconut milk. Heat until hot and bubbles can be seen around the edges. Meanwhile, whisk together the egg yolks, sweetener and salt in a heat-proof bowl or glass measuring cup until light and thoroughly combined. 

2. Slowly ladle about 1/2 cup of the hot mixture into the egg yolks, whisking continuously, to temper them. Then slowly whisk the tempered egg/milk mixture back onto the saucepan, whisking continuously. Continue to stir and heat until the pudding thickens and will coat the back of a spoon. If the mixture starts to simmer, remove it from the heat and continue whisking (you don’t want scrambled eggs!). Once it has thickened, remove from heat and add the butter, extracts and monkfruit or stevia. Stir until the butter has melted. Sprinkle the xanthan gum over the surface of the pudding while whisking vigorously until it has incorporated and there are no lumps. Pour into a glass bowl or storage container and place in the refrigerator to set up and cool completely.

3. To make the Donuts: Preheat oven to 325 degrees F and grease your donut baking pan well; set aside.

4. In a medium bowl, whisk together the coconut flour, sweetener, baking powder, vanilla powder and salt until no lumps remain (you may sift this mixture, if desired). In a large bowl, whisk the eggs, almond or coconut milk and extracts. Add the dry ingredients to the wet ingredients and whisk vigorously until well incorporated, no lumps are visible and the batter is smooth.

5. Fill each donut cavity until nearly full. Bake for about 15 minutes or until firm to the touch and the edges are golden brown. (You want the center of the donut to puff up and cover the center hole once the donuts are baked to create a well for the pudding filling, see photo below.) Remove from oven and allow the donuts to cool in the pan for 5-10 minutes. Turn them out onto a wire rack to cool completely before filling.

6. To make the stabilized whipped cream topping: Pour the cold water into a small bowl and sprinkle the dry gelatin powder over the top and allow to sit for a few minutes to “bloom.” Heat in the microwave for about 5 seconds on high, then stir until the gelatin is dissolved; set aside to cool for 5 minutes while you whip the cream.

7. Place the heavy whipping cream, sweetener and vanilla extract into a large bowl. With an electric mixer, beat on high until the cream forms soft peaks. Slowly add the gelatin/water mixture and continue whipping until moderate to firm peaks are achieved. 

8. To assemble: Spoon a tablespoon or so of the banana pudding into the center well of each donut, mounding it slightly. Spoon or pipe the whipped cream over the top, making sure to cover the pudding completely. Because the whipped cream has been stabilized by the gelatin, these donuts will store well in the refrigerator for 2-3 days. When it’s time to serve, allow the donuts to sit out at room temperature for about 15 minutes. Enjoy!

Nutritional Information per donut with pudding and topping: 228 calories, 4.8 g carbohydrates (2.5 g dietary fiber, 0.8 g sugars), 21.6 g total fat (12.5 g saturated fat, 0 g trans fat), 172 mg cholesterol, 188 mg sodium, 91.5 mg calcium, 95 mg potassium, 1 mg iron, 220 IU Vit A, 4.7 g protein. Net carbs per serving: 2.3 grams

Photos and recipe by Kathy Sheehan, copyright 2020

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

Low Carb Chocolate Almond Biscotti

Lately I’ve discovered how easy it is to make biscotti, a twice baked cookie that is excellent dipped in coffee, low carb hot chocolate or tea. The first biscotti I made was from the All Day I Dream About Food website (click for recipe here: Cranberry Pecan Biscotti). They were easy and so delicious! That encouraged me to make more using ingredients I already had in my pantry. Although I must give credit to Carolyn Ketchum, author and blogger, for the idea, I’m extremely pleased with how my cookies turned out. If you get hooked the way I have, be sure to search Carolyn’s website for more biscotti recipes. I’m certain that these Chocolate Almond Biscotti will be a favorite of low carbers (or anyone) who visit my Christmas breakfast buffet.

Low Carb Chocolate Almond Biscotti

Makes 15 biscotti

Biscotti Dough:

1-3/4 cups almond flour

1/4 cup unsweetened cocoa powder

1/3 cup granulated erythritol sweetener

1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/4 cup butter, melted

1 large egg

1/4 teaspoon almond extract, or to taste

1/4 cup sliced almonds, chopped into smaller pieces

Chocolate Dip:

2-1/2 ounces sugar free chocolate chips, such as Lily’s

1-1/2 teaspoons refined coconut oil (or unrefined, but it will impart a slight coconut flavor)

1. Preheat oven to 325F. Whisk together the dry ingredients (almond flour through salt) in a large mixing bowl until well combined and no lumps remain. In a separate mixing bowl, whisk together the melted butter, egg and almond extract. Pour into the dry ingredients and mix well until a dough forms. Fold in the chopped almonds until well distributed.

2. Turn dough out onto parchment paper and form with your hands and/or a rolling pin into a rectangle that is 10 inches long by 4 inches wide (the dough loaf will be about 1 inch tall). Bake for 28 minutes until just firm to the touch. Do not overbake or the cookies will be more difficult to cut later.) Remove loaf from oven and allow to cool for 30 minutes. 

3. Reduce the oven temperature to 250F. Carefully and with a very sharp knife, cut the loaf into 15 equal pieces. It’s best to cut straight down instead of using a sawing motion to prevent crumbling. Place the biscotti, cut side down, and bake for 15 minutes. Turn the cookies over and bake for another 15 minutes. Turn off the oven and let the biscotti remain in the oven until cool.

4. To make the Chocolate Dip, melt the chocolate chips and coconut oil in a double boiler over gently simmering water (be sure to prevent any water getting into the chocolate to prevent seizing). Whisk until well combined and completely smooth. Dip each cookie into the melted chocolate on one cut side, allowing the excess to drip back into the pan. Place the dipped cookie, chocolate side up, on parchment paper to set up. (To hasten this process, you can place the dipped cookies in the refrigerator for 10 minutes.) Cookies can be stored in an airtight container at room temperature. 

Nutritional Information per biscotti: 133 calories, 6.4 g carbohydrate (2.5 g dietary fiber, 0.8 g sugars, 2.5 g sugar alcohols), 11.7 g total fat (2.6 g saturated fat, 0 g trans fat), 23 mg cholesterol, 49 mg sodium, 46.5 mg calcium, 100 mg potassium, 18 mg Vit A, 2 mg iron, 4.1 g protein. Net carbs per serving: 3.9 grams.

Recipe by Kathy Sheehan, copyright 2018

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

Low Carb Caramel Pecan Chocolate Chip Cookies

Cookies...who doesn’t love them? On a sugar free, low carb diet, sometimes we may feel deprived because we can’t just go into a bakery or store and buy what’s in the display case or on the shelf. When it comes to cookies, they’re so easy to make and take such minimal effort, you can enjoy them whenever you have the desire! These flavorful cookies can be baked and eaten right away or made into a tube of “slice-and-bake” dough, which can be stored in the refrigerator or freezer so you can bake the cookies one or two at a time. These are just as delicious and much more nutritious than any store-bought cookie, so enjoy!

Low Carb Caramel Pecan Chocolate Chip Cookies

Makes about 22 cookies

1/2 cup butter, softened

1/2 cup granulated erythritol*

1 large egg

1-3/4 cup almond flour

2 tablespoons coconut flour

1 tablespoon arrowroot starch (optional, see notes)

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon sea salt

1/2 teaspoon vanilla extract

4 drops caramel flavoring, or to taste (I used Capella brand)

1/3 cup toasted, chopped pecans

1/3 cup sugar free chocolate chips (I used Lily’s brand)

1. Preheat the oven to 350 F. In a medium bowl, mix together the almond flour, coconut flour, arrowroot starch, baking powder, nutmeg and salt. Whisk with a fork until no lumps remain; set aside.

2. Place the softened butter into a mixing bowl and beat with the erythritol until well combined and fluffy. Add the egg, vanilla extract and caramel flavoring and beat for about 15 seconds.

3. Add the almond flour mixture in three additions, beating briefly between each addition. Beat well on medium speed until the ingredients are well combined. With a rubber spatula, fold in the chopped pecans and chocolate chips until evenly distributed.

4. With a cookie scoop or with rounded tablespoonfuls, make about 22 balls and place them on a parchment paper or silicone lined cookie sheet. With your fingers or the back of a spatula, flatten each ball to a thickness of about 1/4-inch. (To make “slice-and-bake” cookies, form the dough into a tube shape wrapped with plastic wrap and refrigerate until firm.To hasten the firming process, place dough into the freezer for about 15 minutes. Slice into disks of even 1/4-inch thickness and place on a prepared cookie sheet.)

5. Bake cookies for about 13-15 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on the cookie sheet a few minutes before removing to a wire rack to cool completely. The cookies will crisp up as they cool. Store in an airtight container at room temperature. 

Notes: *You can use classic white granulated erythritol or, even better, use Lakanto Golden Monkfruit sweetener for more of a brown sugar, caramel flavor. The arrowroot starch is optional, but helps to keep the cookies crispy after baking. It adds a very small amount of carb (0.35 g) per cookie.

Nutritional Information per cookie: 118 calories, 6.1 g carbohydrate (2.3 g dietary fiber, 0.5 g sugars, 6.2 g sugar alcohols), 10.9 g total fat (3.1 g saturated fat, 0 g trans fat), 24 mg cholesterol, 93 mg sodium, 29 mg calcium, 74 mg potassium, 14 mg Vit A, 2.7 g protein. Net carbs per cookie: 3.8 grams

Recipe and photos by Kathy Sheehan, copyright 2018

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

Low Carb Cranberry Orange Pound Cake

If you haven’t made some sugar free dried cranberries for the upcoming holiday season of baking, it’s time! (Click here for the recipe.) They’re easy to make and so versatile. This delicious pound cake is just one recipe in which these sweet-tart berries can be the star of the show. 

Low Carb Cranberry Orange Pound Cake

Makes 12 servings

1-3/4 cup almond flour

1/4 cup coconut flour

3/4 teaspoon stevia powder (I used SweetLeaf brand)

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter (1/2 stick), room temperature

4 ounces cream cheese, room temperature

1/3 cup granulated erythritol (I used LaKanto Monkfruit sweetener)

4 large eggs, room temperature

1 tablespoon almond or coconut milk

1/2 teaspoon orange extract

1/2 teaspoon lemon extract

1 teaspoon orange zest

1/3 cup sugar free dried cranberries, chopped (see separate recipe here)

3 tablespoons chopped pecans

1. Preheat oven to 350 degrees Fahrenheit. Grease an 8x4 inch loaf pan.

2. In a medium bowl, whisk together the almond flour, coconut flour, stevia, baking powder and salt. Whisk until no lumps remain; set aside.

3. Using a handheld or standing mixer, cream together the butter, cream cheese and erythritol in a large mixing bowl until fluffy and well combined. Add the eggs one at a time, beating between each addition. Add the almond or coconut milk, orange and lemon extracts and beat until incorporated and batter is smooth.

4. Add the dry ingredients and orange zest to the wet ingredients and beat on medium speed until well combined. Fold in chopped cranberries and pecans. The batter will be thick.

5. Transfer the batter to the prepared loaf pan. Smooth the top and bake for 45-50 minutes. The cake should be deep golden brown and when you stick a toothpick in the center, it should come out clean. Cool the cake in the loaf pan for about 20 minutes, then remove from pan and cool completely on a wire rack before slicing.

Nutritional Information per serving (1/12th of recipe): 183 calories, 9.6 g carbohydrate (3.2 g dietary fiber, 1.1 g sugars, 5.3 g sugar alcohols), 16 g total fat (5.8 g saturated fat, 0 g trans fat), 84 mg cholesterol, 228 mg sodium, 102.4 mg calcium, 110 mg potassium, 1 mg iron, 302 mg Vit A, 5.8 g protein. Net carbs per serving: 6.4 grams

Recipe and photos by Kathy Sheehan, copyright 2017

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

Best Low Carb Vanilla Cream Scones

Low carb, gluten free scone recipes made from almond flour abound on the internet. I've found them to be too dense and heavy, almost too rich for my tastes. So, I set out to make a scone that's lighter in texture, with a subtle flavor that doesn't overpower...in other words, the perfect scone for a traditional English tea. A cream tea is a speciality of Devon and Cornwall counties and is a form of afternoon tea consisting of scones, clotted cream and jam. The true stars of this delightful past time are the clotted cream and jam, so the scone is actually just a vehicle to get these yummies from the plate to your mouth! The coconut flour imparts a softer, more delicate texture than you can get using almond flour alone and, for that reason, I think these are the best scones I've ever made. They are slightly sweet with a subtle vanilla flavor that is perfect for hosting your very own cream tea.

Best Low Carb Vanilla Cream Scones

Makes 8 scones

1/2 cup coconut flour

1/2 cup almond flour

2 tablespoons granular erythritol sweetener (I used LaKanto Monkfruit sweetener)

3/4 teaspoon stevia powder (I used Sweet Leaf brand)

2 teaspoons baking powder

1/4 teaspoon salt (reduce to a pinch if using salted butter)

5 tablespoons very cold butter (unsalted preferred), cut into cubes

1/2 cup heavy cream (or full-fat coconut milk)

2 large eggs

2 teaspoons vanilla extract

Plus coconut flour for dusting board

1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together all the dry ingredients until well mixed. Add cubed butter and, with a pastry cutter or two knives, cut butter into the dry ingredients until it is coarse, pea-size crumbs.

3. In a separate bowl, vigorously whisk together the eggs, cream and vanilla extract until thick and well combined. Add to the dry ingredients and stir quickly with a fork to combine thoroughly. Allow the batter sit for a few minutes until the coconut flour absorbs the liquid and a soft dough forms.

4. Dust a board or your countertop lightly with coconut flour. With a rubber spatula or your hands, gather the dough into a ball and put it onto the board.  Lightly dust the top of the dough with more coconut flour. Using your hand, pat and shape the dough into a 6-inch circle that is about 3/4-inch thick. Try not to overwork the dough. Cut evenly into 8 wedges (like you're cutting a pie) and place the wedges on the prepared baking sheet, being sure to allow space between each wedge because the dough with puff a bit while baking. Bake in the preheated oven for about 20 minutes, or until the bottoms and outer edges are golden brown and the tops are just beginning to brown.

5. Let cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely. Serve at room temperature with clotted cream or butter and sugar free jam (here is a good recipe: https://www.lowcarbmaven.com/low-carb-sugar-free-strawberry-jelly/). Store leftovers in an airtight container.

 

Nutritional Information per serving (1 scone, no toppings): 206 calories, 8 g carbohydrate (3.3 g dietary fiber, 1 g sugars, 3 g sugar alcohols), 18.4 g total fat (9.6 g saturated fat, 0 g trans fat), 86 mg cholesterol, 238 mg sodium, 101.5 mg calcium, 83 mg potassium, 508 mg Vit A, 4.5 g protein. Net Carbs per serving: 4.7 grams.

Recipe by Kathy Sheehan, copyright 2017

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

Low Carb Peanut Butter Chocolate Chip Cookies

 

Sometimes you need a little something sweet, but don't want an entire jar full of cookies calling your name every time you walk through the kitchen. This recipe makes two good-size cookies and was inspired by a jumbo chocolate chip cookie from the Cafe Delites website (click here to view that recipe), but I wanted a sugar free version that tastes great and fits into my low carb, ketogenic lifestyle. You won't believe how amazing this cookie is! You'll never believe it's gluten free, very low in sugar (the chips add a tiny bit) and low carb. I've provided both a peanut butter chocolate chip cookie recipe and a plain chocolate chip version, and both variations are delicious. (Any nut butter can be substituted for the peanut butter.) Warm out of the oven, they have the taste and texture of fresh bakery cookies! This has become my favorite low carb cookie recipe and, no doubt, it will become your favorite, too.

Low Carb Peanut Butter Chocolate Chip Cookies

Makes 2 cookies (2 servings)

2 teaspoons butter, melted (use ghee or coconut oil for dairy free)

1 tablespoon creamy or chunky peanut butter, no sugar added (melted)

1 tablespoon beaten egg

2 teaspoons erythritol sweetener (I use LaKanto Monkfruit sweetener)

1/4 teaspoon stevia powder

1/8 teaspoon baking powder

A pinch of salt

1/4 teaspoon vanilla extract

1/4 cup almond flour

2 teaspoons mini dark chocolate chips (70% or higher)

1. Preheat oven to 350 degree Fahrenheit (176 degree Celsius). In a small bowl, whisk together the melted butter, peanut butter (or your favorite nut butter), 1 tablespoon beaten egg, sweetener, stevia, baking powder, a pinch of salt and vanilla. Whisk with a fork until well combined.

2. Add in the almond flour and chocolate chips, mixing until a soft dough forms. Divide dough into two equal portions, place the dough balls on a baking sheet lined with parchment paper and flatten each into a circle about 1/2" thick (I used the bottom of a glass). 

3. Bake in a preheated oven for 15-20 minutes or until the edges are golden brown and the cookie is set. (If you like a soft and chewy cookie, bake for 15 minutes.) Remove from oven and allow to sit on the baking sheet for a couple of minutes before transferring to a wire rack to cool. Cool for about 10 minutes and serve.

Nutritional Information per cookie: 190 calories, 8.7 g carbohydrate (2.2 g dietary fiber, 2.4 g sugars, 4 g sugar alcohols), 16.4 g total fat (4.2 g saturated fat, 0 g trans fat), 32 mg cholesterol, 80 mg sodium, 61.1 mg calcium, 112 mg potassium, 140 mg Vit A, 1 mg iron, 5.8 g protein.  Net carbs per cookie: 6.5 grams

 

Plain Chocolate Chip Cookie Variation: Increase butter to 1 tablespoon, omit peanut butter, reduce beaten egg to 2 teaspoons, increase vanilla to 1/2 teaspoon and increase almond flour to 1/3 cup. Follow directions as above.  Nutritional Information per cookie: 170 calories, 7.9 g carbohydrate, 2 g dietary fiber, 15.5 g total fat, 5 g saturated fat, 4.2 g protein.  Net carbs: 5.9 grams

Peanut Butter Chocolate Chip Recipe by Kathy Sheehan, copyright 2017

All Rights Reserved. Please do not duplicate without author's permission.