Easy Keto Granola Bread

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

Easy Keto Granola Bread

Makes 12 servings

5 large eggs, room temperature 

1/4 cup neutral oil, such as avocado oil

1/4 cup unsalted butter, melted

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

½ teaspoon vanilla extract

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

¾ teaspoon ground cinnamon

1 tablespoon flaxseed meal

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

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

Streusel Topping:

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

1/4 cup erythritol-based brown or classic sweetener

2 tablespoons cold unsalted butter, cubed

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

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

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

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

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

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

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

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

Photos and recipe by Kathy Sheehan, copyright 2024

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

Low Carb Chocolate Peppermint Ice Cream

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

Low Carb Chocolate Peppermint Ice Cream

Makes about 8 servings

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

3½ tablespoons powdered erythritol sweetener 

7 tablespoons allulose sweetener

4 tablespoons unsweetened cocoa powder

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

A pinch of salt

1 teaspoon peppermint extract

1/4 teaspoon chocolate extract

2 cups heavy whipping cream

Add-Ins:

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

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

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

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

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

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

Photos and Recipe by Kathy Sheehan, copyright 2024

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

Keto Dutch Speculaas Spice Cookies

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

Keto Dutch Speculaas Spice Cookies

Makes 24 cookies

Cookies:

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

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

5 teaspoons Speculaas spice mix

16 tablespoons unsalted butter (2 sticks)

1/4 cup water

1 large egg, beaten

1 tablespoon low carb milk of choice or water

Add-ins and Garnish:

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

Whole sliced almonds for garnish, optional

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

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

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

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

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

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

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

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

Photos and recipe by Kathy Sheehan, copyright 2024

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

Keto Chocolate Fudge Sauce

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

Keto Chocolate Fudge Sauce

Yields about 1 cup (8 servings)

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

1 tablespoon unsalted butter

8-10 drops monkfruit extract or liquid stevia

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

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

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

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

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

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

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

Recipe and photos by Kathy Sheehan, copyright 2024

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

Keto Raspberry Almond Mini Breads with Streusel Topping (or Muffins)

Looking for a last minute gift to share with friends or family? These healthier, sugar free mini bread loaves will be enjoyed by anyone, whether they are low carb or not! They’re easy to make because you start with a boxed keto muffin mix!

Raspberry Almond Mini Breads with Streusel Topping (or Muffins)

Makes about 4 mini breads (depending on pan size) or 12 muffins

5 eggs, room temperature 

½ cup neutral oil, such as avocado oil

1 cup low carb milk of choice (non-dairy is fine)

1 teaspoon vanilla extract

½ teaspoon almond extract

8 drops Monkfruit extract (or 2 tablespoons zero carb granulated sweetener)

1 pint fresh raspberries

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

Streusel Topping:

1/4 cup almond flour

1/4 cup erythritol-based sweetener (I like LaKanto Classic Monkfruit sweetener)

2 tablespoons unsalted butter

1. Using a pastry cutter, mix together the streusel topping ingredients until pea-size crumbles form. Set aside. Spray a muffin tin or mini loaves pan with nonstick spray; set aside. Preheat oven to 350°F.

2. In a standing mixer (using a paddle attachment) or using an electric mixer, mix together the eggs, oil, milk, and extracts. Blend well.

3. Add the muffin mix and mix until combined. Fold in the raspberries and divide the batter evenly between the mini bread pans or muffin cups. Sprinkle streusel topping on top of each loaf or muffin.

4. Bake for about 28 minutes for muffins or 38 to 40 minutes for mini loaves. Bake until the internal temperature reaches 206°F.

5. Remove from oven and allow the muffins or loaves to cool in the pan for about 15 minutes. Turn out the muffins or loaves onto a wire rack to cool completely before serving. These breads or muffins freeze beautifully. Allow to cool completely, then wrap with plastic wrap and freeze for up to 2 months. Thaw to room temperature before serving.

Nutritional Information per serving (1/12th of recipe or 1 muffin): 97 calories, 12.5 g total carbohydrates (2.7 g dietary fiber, 2.3 g sugars, 6 g sugar alcohols), 5.5 g total fat (2.9 g saturated fat, 0 g trans fat), 83 mg cholesterol, 99.5 mg calcium, 164 mg potassium, 2 mg iron, 7 mg Vit C, 54 IU Vit A, 4.1 g protein. Net carbs per serving: 3.8 grams

Photos and recipe by Kathy Sheehan, copyright 2023

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

Keto Chicken Pot Pie (or Turkey Pot Pie)

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

Keto Chicken Pot Pie (or Turkey Pot Pie)

Makes 6-8 servings

Filling:

1 tablespoon butter

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

½ cup onion, finely chopped

1 small carrot, finely chopped

1 clove garlic, minced

½ teaspoon dried thyme

1 tablespoon white wine vinegar

1 cup chicken broth

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

½ cup heavy cream

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

Crust:

½ cup coconut flour

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

1/3 cup flaxseed meal

½ teaspoon xanthan gum

5 tablespoons unsalted butter, melted

2-3 eggs, beaten

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

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

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

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

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

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

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

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

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

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

Photos and recipe by Kathy Sheehan, copyright 2023

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

Keto Eggnog Cake

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

Keto Eggnog Cake

Makes 12 servings

Cake Ingredients:

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

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

Large eggs (use amount according to package directions)

1 teaspoon ground nutmeg

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

Eggnog Glaze:

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

1/4 teaspoon vanilla extract

A pinch of nutmeg

3-4 tablespoons low carb eggnog

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

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

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

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

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

Photos and recipe by Kathy Sheehan, copyright 2023

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