Pumpkin Caramel Bundt Cake

Pumpkin Caramel Bundt Cake 

Yield :1 cake
serving Size :1/16th of cake

All the best flavors of fall in this delicious low carb Pumpkin Caramel Bundt Cake with a sugar-free caramel glaze. Grain-free and keto friendly.

Ingredients 

Cake:

• 2 1/2 cups Almond flour 
• 1/2 cup coconut flour 
• Sweetener equivalent to 2/3 cup sugar 
• 1/3 cup unflavored whey protein powder 
• 1 tbsp baking powder 
• 2 tsp cinnamon 
• 1/2 tsp salt
• 1 tsp ginger 
• 1/4 tsp cloves 
• 1 1/2 cups Pumpkin
• 4 eggs
• 1/4 cup of butter
• 1/2 to 2/3 cup water
• 1 tsp vanilla extract 

Glaze:

• 1/4 cup butter 
• 1 tsp molasses (for color and flavor)
• 1/2 cup powdered swerve sweetener or similar
• 1/2  tsp caramel flavor 
• 2 tbsp whipping cream 
• 1/4 cup of chopped pecans (optional)  

Instructions 

1. Preheat oven to 325F and grease a 9-inch bundt pan very well
2. In a large bowl whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
3. Stir in pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very watery, you probably wont have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pour-able) 
4. Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely 
5. Glaze:
6. in a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
7. Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.

Notes:

Serves 16. Each serving has 5.21g NET CARBS.

Food energy: 212kcal Total fat: 16.47g Calories from fat: 148 Cholesterol: 65mg carbohydrate: 9.19g Total dietary fiber: 3.98g Protein: 7.61g Erythritol: 7.5g

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Keto cheesecake

Keto cheesecake

Prep time              Cook time           Total time

  15 min                    50 min             1 hour 5 mins  

Author: Andres Regalado 

Recipe type: Dessert 

serves: 10

ingredients 

• 3 8 oz. packages of cream cheese
• 1 cup of Swerve
• 1 teaspoon vanilla
• 1/3 cup sour cream
• 4 eggs

Instructions 

1. Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
2. gently add eggs one at a time. beating until thick and creamy, about one minute after each egg. 
3. Lightly grease the sides of a 9" springform pan and put the springform on a baking sheet. Pour in the filling. bake for 50-55 minutes or until puffy and lightly brown around the edges.
4. let cool for about 1 - 2 hours on a wire rack, cover, chill for at least 4 hours 

Notes

serving size: 1 Slice (Total recipe makes 10 servings)

Protein 6.64g, Cals 278, Fat 26.70g Carbs 3.31g, Fiber 0.00g - NET CARBS 3.31 

Spice Cake

Spice Cake (Gluten-Free, Dairy-Free, Sugar-Free)

Author: Shelia Hall
Recipe type: Dessert
Prep time: 10 minutes      Cook time: 30 minutes     Total time: 40 minutes
serves: 12 slices

Moist and full of spice, it's the perfect cake for fall.

Ingredients 

• 3 cups blanched almond flour
• 3/4 cup pyure / swerve 
• 2 tablespoons cinnamon
• 1 tablespoon ginger
• 1 teaspoon nutmeg
• 4 teaspoons grain-free baking powder or aluminum-free baking powder 
• 8 large eggs
• 1 cup coconut milk 
• 4 teaspoons vanilla extract
• 1/2 cup coconut oil, melted 

Instructions

1.  Preheat oven to 350°  line the bottom of two 8" or 9" round cake pans or grease the bottom of a 9 x 13 cake pan.
2. In a large mixing bowl beat the eggs with a stand mixer or a hand-held mixer. mix in the coconut milk, vanilla extract and coconut oil.
3. Add almond flour, cinnamon, ginger, nutmeg, and baking powder to the mix and blend thoroughly.
4. Pour into prepared baking pans.
5. Bake for 25-30 minutes until golden brown and a cake tester comes out clean. 
6. Cool on rack before decorating. 

Cream Cheese Pound Cake

Sometimes you just want something buttery rich, and I wanted pound cake. Back when I used to bake with regular high-carb flours I made a mean cream cheese pound cake. It was a favorite among our family and friends. It was my go to pound cake recipe.

I remember distinctly the day my brother-in-law Paul, almost ate my entire cake. He kept raving how it was the best cake he had ever had. Frankly, we all loved that cream cheese pound cake. However, a healthier option was now in order now that we made eating a low carb diet a lifestyle choice.

I was determined to find a way to enjoy a treat without pushing us out of ketosis. When you choose to burn ketones (fat) for fuel and not glucose (sugar), a high carb option spells disaster. So I began to work hard to recreate a true pound cake experience, you know that rich buttery flavor we all crave? Only this time it had to be low carb of course.

I am very pleased with the results of this recipe and grateful that my readers have made it their number one pick too.

Low Carb LCHF Cream Cheese Pound Cake

Ingredients:

1 ¼ c almond flour (use sesame seed flour for a nut free option)

¾ c of swerve or other sugar substitute

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

Preheat oven to 350 degrees

In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated. Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition. Lastly, add all the dry ingredients until well combined.

In a well-greased cake or loaf pan bake for 30 to 40 minutes until golden brown on top.

THIS RECIPE WAS DOUBLED FOR THE PICTURE. FOR SAME RESULTS DO THE SAME.

Servings: 10 slices, each slice:  183 calories  16.9g fat

Per slice 1.9g carbohydrates

Snickerdoodle Pumpkin Cookies

This makes a total of 15 Keto Pumpkin Snickerdoodle Cookies. Per cookie, they are 99 Calories
, 8.9g Fats, 1.7g Net Carbs, and 2.9 Protein

The Cookies
• 1 1/2 cups Almond Flour
• 1/4 cup Butter, salted
• 1/2 cup Pumpkin Puree
• 1 tsp. Vanilla Extract
• 1/2 tsp. Baking Powder
• 1 large Egg
• 1/4 cup Erythritol
• 25 drops Liquid Stevia
The Topping
• 1 tsp. Pumpkin Pie Spice
• 2 tsp. Erythritol

The Execution

1. Pre-heat oven to 350F. Measure out dry ingredients and mix.
2. In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia.
3. Mix everything together well until a pasty dough is formed. Roll the dough into small balls and set on a cookie sheet covered with a silpat. About 15 cookies in total.
4. Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
5. While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.
6. Once the cookies are done, sprinkle with the topping and let cool completely.

Low Carb Cinnamon Apple Crumb Cake

This is a great coffee cake for anytime of the day! It is low carb, gluten free that is flavored with cinnamon, apples and chopped walnuts.

Ingredients

For the Cake

**  6 Tbsp butter

** 1/2 Cup Erythritol sweetener (use Swerve or Pyure)

** 2 eggs

** 1 tsp vanilla extract

** 1 tsp ground cinnamon

**  pinch of salt

** 1 cup Almond flour

** 1/3 cup coconut flour

** 2 tsp baking powder

** 1/4 tsp xanthan gum

** 1/2 cup unsweetened almond milk

For the apple streusel layer:

** 3 Tbsp butter

** 1 cup granny smith apples, peeled and chopped into 1/2 inch piees

** 1/4 cup Erythritol sweetener (I use Swerve or Pyure)

** 1 tsp ground cinnamon

** 3/4 cup almond flour

** 1/4 cup walnuts, chopped

** pinch of salt

Instructions

To make the cake layer:

1. Cream the butter and sweetnener together until smooth and fluffy.

2. Add the eggs one at a time, beating well after each, then add the vanilla extract.

3. In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder,             xanthan gum and salt and mix well.

4. Add the dry ingredients to the wet ingredients and mix.

5. Pour in the almond milk and mix until just blended.

6. Spread the batter into a greased 9x9 baking pan.

To make the apple streusel layer:

1.  Melt the butter in a medium skillet.

2. Add the apples, cinnamon and sweetener and cook for 2 minutes

3. Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well           until crumbly dough forms.

4. Spoon the topping evenly over the cake batter and spread out.

5. Bake the cake in a 375 degree oven for 35 minutes.  If you find the topping getting too brown,             cover it loosely with parchment or aluminum foil for the final 10 minutes.

6. Remove from the oven and cool before slicing into 3 inch sqares.

7. Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or     until a knife inserted in the center comes out clean.

Nutrition Information:

Serving size 3 x 3 square Calories: 306, Fat 28 g, Carbohydrates 5 g net, Protein 8

Low Carb Glazed Chocolate Chip Pumpkin Cookies

Pumpkin pie and cookies are long time favorite holiday treats. Why not combine the two? Your family will love these low carb soft glazed sugar free chocolate chip pumpkin cookies. They are a healthful treat that will look great on your holiday table.

Ingredients:

Cookies:

3/4 cup coconut flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon ground cloves

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup granular sugar equivalent sweetener

1 15oz can pumpkin puree

2 large eggs

1 teaspoon sugar-free vanilla extract

1 cup sugar free semi sweet chocolate chips

3/4 cup chopped pecans (see note)

Glaze:

1 oz cream cheese, softened

1/2 cup powdered confectioner sugar equivalent sweetener

2 teaspoons heavy cream (more or less for desired thickness)

dash sugar-free vanilla extract

NOTE: If you would like to omit the pecans, you will need to add additional coconut flour. An additional 1/4 to 1/3 cup of coconut flour should work, but add more if the dough feels too wet.

Preparation:

Combine flour, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and salt in medium mixing bowl. Set aside.

Beat butter and granular sweetener with electric mixer until smooth and creamy.

Blend in pumpkin, eggs, and vanilla extract.

Slowly add the dry mixture to the wet mixture until well combined.

Stir in the chocolate chips and nuts (if using).

Drop by rounded tablespoon scoops onto greased cookie sheet or silicone baking mat.

Bake at 350 °F for 10 to 15 minutes or until cookies have lightly browned. Cool slightly then remove and allow to cool completely on wire racks.

Mix all glaze ingredients in small bowl to desired thickness.

Drizzle or spread glaze over cooled cookies.

Serves: Makes 64 Cookies

If you would like to omit the pecans, you will need to add additional coconut flour. An additional 1/4 to 1/3 cup of coconut flour should work, but add more if the dough feels to wet.

Nutrition Info: Per cookie: 63 calories, 5.6g fat, 58mg sodium, 2.2g carb, 1.4g fiber, 0.8g net carb, 1.0g protein, 6.3g erythritol*

*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 6.3 g per cookie.

Keto Key Lime Cheesecake

Keto Key Lime Cheesecake

This cheesecake perfectly balances the richness of cream cheese with the tart acidity of key limes.

By Shelia Hall

Crosby Body Health

Preheat oven to 350 degrees F.

Ingredients

Pie Crust

1 3/4 cups of Almond Flour Meal

1 cup of Swerve or alternate sweetener

5 tablespoons of Butter (Kerrygold)

In a Medium size bowl melt your butter in microwave.  Add almond flour meal and swerve.  Mix well until well blended (crumbly like)

Place parchment paper in your spring form pan.  Spray parchment paper with Spray oil.  Place Pie crust ingredients in pan and spread out evenly and press firmly.  Place in oven and bake for 10 to 12 minutes.

Cheesecake ingredients

3 - 8 ounce full fat cream cheese room temperature

1 cup of confectionate Swerve

1 teaspoon of vanilla extract

6 tablespoons key lime juice

3 eggs

2 tablespoons sour cream

In a large mixing bowl, combine cream cheese and sugar, beating until just smooth.

Add vanilla and key lime juice and beat til just combined.

Crack eggs into a measuring cup and lightly beat with a fork. Then add them to the cheesecake mixture, beating them in until just combined.

Gently mix in sour cream.

Pour mixture into prepared crust. (If desired wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish filled about 1/2 of the way with water.  This "water bath" method prevents cracking.)

Bake at 350 Degree F. for about 40 - 45 minutes (cheesecake should still jiggle a little in center). Turn off oven, crack open the door and leave cheesecake inside undisturbed for 30 minutes.

Remove cheesecake from oven and cool to room temperature on wire rack.

Refrigerate several hours before serving.

Garnish with Heavy Whipping Cream Icing and Lime wedges.

Blueberry Cream Cheese Coffeecake (Low Carb and Gluten Free)

Blueberry Cream Cheese Coffeecake (Low Carb and Gluten-Free)

By 

http://alldayidreamaboutfood.com/2012/06/blueberry-cream-cheese-coffeecake-low-carb-and-gluten-free.html

Tender almond flour coffee cake with a sugar-free blueberry cheesecake filling. The perfect low carb brunch recipe!

Ingredients

Blueberry Filling:
• 1 cup frozen blueberries
• 1/4 cup water
• 1/4 tsp xanthan gum
Cream Cheese Filling:
• 8 oz cream cheese
• 1 large egg
• 2 tbsp granulated erythritol (I used Swerve)
• 1/8 tsp liquid stevia extract
Cake:
• 2 cups almond flour
• 1/4 cup granulated erythritol (I used Swerve)
• 1/4 cup vanilla whey protein powder
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 oz greek yogurt
• 1/4 cup butter, softened
• 3 large eggs
• 1/8 tsp liquid stevia extract
• 1/4 cup unsweetened almond milk

Instructions

Blueberry Filling:
1. In a small saucepan over medium heat, combine blueberries and water. Bring to a boil and then simmer 5 to 7 minutes. Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Let cool.
Cream Cheese Filling:
2. In a medium bowl, beat cream cheese until smooth. Beat in egg until well combined, then beat in Swerve and stevia.
Cake:
3. Preheat oven to 350F and grease a 9-inch springform pan.
4. In a medium bowl, whisk together almond flour, granulated erythritol, vanilla protein powder, baking powder, xanthan gum, baking soda and salt.
5. In a large bowl, beat yogurt and butter together until smooth. Add eggs one at a time, beating lightly after each addition, then beat in stevia extract.
6. Beat in almond flour mixture in two additions, alternating with almond milk and scraping down beaters and sides of bowl as needed.
7. Spread batter in well-greased 9-inch springform pan with removable bottom, pushing batter up sides of pan to create center well for filling. Sides should be about 1 inch wide.
8. Spread cream cheese mixture evenly into center well, and then spread blueberry mixture over top of cream cheese.
9. Bake in 350F oven 30 to 35 minutes, or until sides are set. Center will still jiggle somewhat.
10. Let cool in pan. Run a sharp knife around cake in pan to loosen, and remove sides. Cover tightly with plastic wrap and refrigerate for at least one hour. Keep refrigerated.

Notes

Serves 10. Each serving has 6.61 g NET CARBS.

Food energy: 312kcal Total fat: 25.28g Calories from fat: 227 Cholesterol: 99mg

Read more at http://alldayidreamaboutfood.com/2012/06/blueberry-cream-cheese-coffeecake-low-carb-and-gluten-free.html#U8KoyVLtfvc6Dj6A.99

Blackberry Cobbler with Pecans

Blackberry Cobbler with Pecans

• 12 ounces of fresh blackberries (frozen would work too but would not taste as fresh)
• 1/2 cup of water
• 1/2 teasp of xantham gum for thickening the
   sauce
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1/2 cup Swerve, divided
• 1/2 cup Blanched Almond Meal Flour
• 1/2 cup coconut flour
• 1/8 teaspoon salt
• 1/2 cup chopped pecans or walnuts (nuts are optional)
• additional swerve to sprinkle on top
• 3/4 cup of heavy whipping cream in mixing bowl mix on high until nice and fluffy add about 1/4 cup of powder Swerve. 1/2 teasp of clear vanilla extract (If you have regular Swerve you can put in a coffee grinder and grind until powder sweetener) Put a scoop on top of cobbler.  

In a saucepan mix berries with 1/4 cup Swerve (add more Sweetener to your liking) bring to a boil then turn down to medium heat. Now add your Xantham gum and stir really well....it may have a few clumps however, as it cooks it will disburse out and make the sauce thicker.
Now put in the bottom of a 2 quart casserole dish. 

In a mixing bowl, cream the butter, 1/4 cup swerve, and vanilla. Combine the almond flour, coconut flour and salt. Add to creamed mixture.

Using your hands break off bits of the dough and place over top of berries. Add pecans or walnuts to top and bake at 350 degrees f0r 12 to 15minutes. Sprinkle remaining sweetener on top after cooking.

*** You may use all Almond Flour in this if you so choose.  It is a matter of taste.

Sugar Free Candy Bar

Sugar Free Candy Bar

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Maria Emmerich
www.mariamindbodyhealth.com
Serves: 4

Ingredients

• WHITE CHOCOLATE BAR:
• 2 oz cocoa butter
• ⅓ cup Swerve confectioners
• 1 vanilla bean (OR 1 tsp vanilla extract or other extract like MINT, make sure it isn't alcohol based or it will seperate)
• ⅛ tsp Celtic sea salt
• 
  
• MILK CHOCOLATE BAR:
• Add ¼ oz unsweetened baking chocolate
• 
  
• DARK CHOCOLATE BAR:
• Add ½ to 1 oz unsweetened baking chocolate (depending on how dark you like it)

Instructions

1. Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
2. Stir in natural sweetener.
3. Stir in vanilla beans (split and strip beans from vanilla bean) or extracts and salt.
4. Place into truffle mold and cool in refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer till they are set up, which will only take a couple of minutes versus and hour.

Notes

NUTRITIONAL COMPARISON (per serving)
Traditional Chocolate Bar = 155 calories, 9g fat, 1.4g protein, 18g carbs
"Healthified" Chocolate Bar = 131 calories, 14.2g fat, 0g protein, 0.1g carbs
"Healthified" Milk Chocolate = 139 calories, 15.1g fat, 0.2g protein, 0.7g carbs

(99% fat, 0% protein, 1% carb)

Peanut Butter Chocolate Energy Bites

Peanut Butter Chocolate Energy Bites

1 3/4 cup of soaked walnuts (soften)

3/4 cup all-natural Peanut butter (Or Almond Butter)

1/2 cup of powdered confectionate Swerve ( or equivalent) 

**I just take regular Swerve grain sweetener and put in my coffee grinder to make it powder like....

1/3 cup of Lilly's Stevia Chocolate Chips

Optional 1/4 cup of hemp seeds, flax seeds, unsweetened shredded coconut or chia seeds.

Drain water off of walnuts.  In your food processor place walnuts in and pulse until minced.

Then add all other ingredients to a med mixing bowl pour in walnuts.  If dough is sticky, you can refrigerate it for 2 - 3 hours or pot it in the freezer for 30 minutes to slightly firm up.

Form the dough into about 24 tablespoon-sized balls and refrigerate for about an hour before enjoying.

To store, place energy bites in a ziplock bag or storage container. Refrigerate for up to 3 weeks or freeze for up to 6 months

These are so yummy...try not to eat them all in a day.....

Nutritional Data:
per one serving
Calories 81, Fat Grams 6.9, Carbs 2.2, Fiber 0.8, sugar 0.4

Peanut Butter Marble Cake

Peanut Butter Marble Cake

by Carolyn Ketchum

http://asweetlife.org/recipes/peanut-butter-marble-bundt-cake/

Ingredients:

2 1/2 cups almond flour

1/3 cup coconut flour

1/3 cup whey protein powder

1 tbsp baking powder

1/2 tsp salt

3/4 cup peanut butter

1/2 cup butter, softened

Granulated sweetener equivalent to 3/4 cup sugar

3 large eggs

1 tsp vanilla extract

1 cup unsweetened almond milk, divided

1/3 cup cocoa powder

Preparation:

Preheat oven to 325F and grease a 9-inch bundt pan well.

In a large bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.

In another large bowl, beat peanut butter and butter together until smooth. Beat in sweetener, eggs, and vanilla extract.

Beat in half of the almond flour mixture and then 3/4 cup of the almond milk. Beat in remaining almond flour mixture until well combined.

Scoop out approximately half the batter to a separate bowl. Stir in cocoa powder and remaining almond milk into one half until well combined (if your chocolate batter is really thick, add additional almond milk, 1 tbsp at a time, until it is spreadable).

Dot alternating large spoonfuls of peanut butter batter and chocolate batter into prepared bundt pan. Swirl with a knife and then smooth the top.

Bake 45 to 50 minutes, until set and edges are golden brown. Remove and let cool 15 minutes, then flip out onto a serving plate to cool completely.

Serves: 16

Nutrition Info: Food energy: 263kcal
Total fat: 21.52g
Calories from fat: 193
Cholesterol: 51mg
Carbohydrate: 9.39g
Total dietary fiber: 4.04g
Protein: 9.84g