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Chocolate Ganache Frosting

Annie — Thu, 14 Dec 2023 12:00:00 +0000

This Chocolate Ganache Frosting is ultra rich and decadent! You’ll need just two ingredients to make the perfect chocolate frosting that is light, airy and perfect on cakes, cookies and more!

I’ve already taught you to make decadent, creamy, rich, sugar-free ganache. Now, I will show you how easy it is to make Chocolate Ganache Frosting! This frosting doesn’t require tons of butter or cream cheese. Instead, it needs two simple ingredients, a spatula and an electric mixer; it is as easy as it gets.

What is whipped ganache?

Whipped ganache frosting is a luxurious and velvety concoction that combines the richness of traditional ganache with the lightness and airy texture achieved through whipping. To create this delectable frosting, high-quality chocolate is melted and blended with an equal amount of hot cream, forming a smooth and glossy ganache. After cooling, the ganache is whipped until it reaches a fluffy consistency, resulting in a decadent frosting that’s both luscious and spreadable. The finished product is a heavenly blend of the intense chocolate flavor from the ganache and the airy, mousse-like texture imparted by the whipping process, making it an exquisite topping for cakes, cupcakes, or cheesecakes.

Ingredients for Ganache Frosting

Perfect ganache only needs two ingredients. You may feel the urge to add something else like pure vanilla extract or sea salt, but don’t! Perfect, smooth ganache is made with these basic ingredients:

Good Quality Chocolate: Since we are making a sugar-free ganache, I use sugar-free semi-sweet chocolate chips. I used Lily’s brand. You can also use white chocolate chips for a white chocolate ganache. If you aren’t concerned with carbs or sugar count, use any good dark or semi-sweet chocolate you prefer.
Cream: Heavy whipping cream that has been heated until piping hot! You cannot substitute this for another ingredient like half and half or almond milk; only the good stuff works in this recipe!

How to Make Chocolate Ganache Frosting

Making whipped chocolate ganache frosting is a delightful process that results in a rich and airy topping for your favorite desserts. Here’s a step-by-step instructions to creating this decadent treat:

Prepare the Chocolate: Place the finely chopped chocolate in a heatproof bowl.
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be careful not to let it come to a full boil. If needed, you can microwave the heavy cream just watch it closely so it doesn’t boil over.
Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate. Allow it to sit for a minute to soften the chocolate. Gently stir the mixture with a spatula or whisk until the chocolate is completely melted and the ganache is smooth. At this point, you have a perfect dark chocolate glaze
Cool the Ganache: Allow the ganache to cool to room temperature. You can speed up this process by placing it in the refrigerator, but be sure to stir it occasionally to maintain a smooth texture.
Whip the Ganache: Once the ganache has cooled, transfer it to a mixing bowl. Using an electric mixer with the whisk attachment, whip the ganache on medium speed until it becomes light and fluffy. This may take 2-5 minutes, depending on the temperature of the ganache.

Tips and Tricks

Start with high-quality chocolate for the best flavor. Whether you choose dark or semi-sweet chocolate, opt for a brand you love to ensure a rich and satisfying taste.
Ensure the chocolate is finely chopped, this ensures it will melt easily and make a smooth ganache.
Let the ganache cool to room temperature before whipping.
Use an electric mixer with a whisk attachment for efficient and consistent whipping.
Use the whipped ganache immediately for frosting or decoration on layer cakes or other desserts.
If you have leftovers, you can store them in the fridge, but be prepared to rewhip slightly before use to restore the desired texture.

Serve

Frosting: You can use an offset spatula to spread the whipped ganache on cakes, cookies or cheesecakes. You can also put the frosting into a piping bag and create a beautiful design.
Filling: this works well as a filling for pastries or baked goods.
Dip: this works beautifully as a dip for fresh fruit or other goodies.

Recipe FAQ

What is the difference between icing and ganache?

Traditional icing is made with powdered sugar, butter, milk or cream and a flavoring of some sort. Ganache is made from just two ingredients, chocolate and heavy cream.

Do I have to use sugar-free chocolate?

If you aren’t worried about carbhydrates or sugar content you can certainly use any variety of chocolate you prefer.

What kind of mixer should I use?

I use my stand mixer, however you can also use a handheld elextric mixer if you wish.

Can I use cocoa powder instead of chocolate?

No, this recipe will not work with cocoa powder. The ratio of chocolate and heavy cream have to be precise for the correct consistancy.

Is this recipe low carb?

If using sugar-free chocolate, it is low carb and keto-friendly. You will find complete nutritional information, including carbohydrates, fiber, protein, and cholesterol, just below the recipe card.

How can I use this chocolate ganache recipe?

Above, I shared several options, but you can use it as you would any chocolate frostings. It is great on chocolate cake, cheesecake, cookies, and more.

Other Ganache Recipes

How to Make Ganache: this is a guide to making a pourable Ganache glaze. This is excellent over ice cream or can be used to make truffles. The total time needed to make this recipe is about 5 minutes!
Mocha Cheesecake: this rich espresso-laced cheesecake is topped with a thick, enticing layer of bittersweet chocolate ganache.
Tripe Chocolate Cheesecake Bars: an intense dessert only for the truest chocolate lovers! This low-carb dessert is big on flavor and low on carbohydrates.

Yield: 12

Chocolate Ganache Frosting

This Chocolate Ganache Frosting is ultra rich and decadent! You'll need just two ingredients to make the perfect chocolate frosting that is light, airy and perfect on cakes, cookies and more!

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

1 cup Lily's Sugar Free Semi Sweet Dark Chocolate Chips
1 cup heavy whipping cream

Instructions

Chop Semi Sweet Lily's Sugar Free Chocolate Chips as finely as possible. Pour them into a heatproof bowl and set aside.
In a saucepan, slowly heat heavy whipping cream to a simmer. When the cream is piping hot, pour it over the chopped chocolate and place a lid on top of the bowl.
Allow the chocolate to sit for two minutes, then remove the lid and stir until a thick, creamy chocolate sauce has formed. Allow the smooth chocolate to cool to room temperature.
Once the ganache has cooled completely, use an electric mixer to whip the chocolate until it has tripled in volume and is light, flurry and resembles the consistency of whipped cream.

Nutrition Information:

Yield:

Serving Size:

1/4 cup (roughly)
Amount Per Serving: Calories: 88Total Fat: 7.9gCholesterol: 11.3mgSodium: 2.7mgCarbohydrates: 8.8gNet Carbohydrates: 3gFiber: 5.5gProtein: 1.4g

The post Chocolate Ganache Frosting appeared first on The Best Keto Recipes.

Keto Pumpkin Pie

Maggie Mayoza — Mon, 20 Nov 2023 16:12:20 +0000

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that’s keto- and diabetic-friendly!

Sugar-Free Pumpkin Pie

Buckle up your taste buds, folks, because we’re about to embark on a pumpkin-packed adventure that’s as smooth as a jazz saxophonist and as spicy as your aunt’s dance moves at the last family reunion! You see, pumpkin pie isn’t just a dessert; it’s the secret handshake of the season, the dessert that even the turkey wishes it could impersonate. So, grab your mixing bowl, your rolling pin, and maybe a pair of stretchy pants because we’re diving headfirst into the wonderfully wobbly world of pumpkin pie – a dessert so magical that even Cinderella would swap her glass slipper for a second helping.

Ingredients for Low-Carb Pumpkin Pie

Here’s a quick overview of what you’ll need for this recipe. Find exact measurements in the printable recipe card at the bottom of the page.

Almond Flour: this is not the same as almond meal. You will want blanched, superfine almond flour for the pie crust. For this recipe I do not recommend using coconut flour.
Eggs: eggs are used in the crust and in the pumpkin filling.
Spices: Pumpkin pie spice, kosher salt, and vanilla extract are used in this recipe. I prefer to use an already prepared pumpkin spice mix instead of individual measurements for cinnamon, nutmeg, ginger, allspice and cloves because it makes this a bit easy and requires you to purchase fewer ingredients.
Butter and Cream Cheese: used to make the perfect low-carb pie crust.
Apple Cider Vinegar: This helps give the crust a flakey texture, similar to a traditional wheat flour crust.
Pumpkin: canned pumpkin puree. Be sure not to grab a can of pumpkin pie filling, which is not the same, as it as sugar, spices, and a thickener already added.
Monk fruit: this is the low-carb sugar substitute I prefer. However, Swerve or erythritol will also work.
Heavy Cream: a signature ingredient for a pumpkin pie because it helps to create that lovely creamy, custard-like texture. If you absolutely cannot use heavy cream you can sub unsweetened almond milk, however it will alter the texture of the pie. If you can use heavy cream that will result in the best taste and texture.
Thickener: you will need a smidge of xanthan gum or a tablespoon of cornstarch to help thicken the pumpkin custard. Either one will work, and you will find specific notes regarding each one below.

How to Make Keto Pumpkin Pie

In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

When ready to use the dough, preheat the oven to 350 degrees F.
Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Storage

If you have any leftovers (which I doubt you will!), you can easily store these in the fridge. Wrap the pie tightly and store it in the fridge for up to 5 days. You can serve the pie straight from the fridge or allow it to come to room temperature for 30 minutes prior to serving.

Can I freeze pumpkin pie?

Yes, pumpkin pies freeze beautifully and can be reheated easily for a convenient meal prep dessert. If you cook your pie in a disposable foil pan, you can freeze the pie right in the pan without putting your good pie pan in the freezer.

First, allow it to cool completely (important to avoid freezer burn). Next, wrap the pie (whole or individual slices) in multiple layers of plastic wrap. Finally, wrap AGAIN but in aluminum foil this time–This helps make sure your pie doesn’t pick up any odors from other frozen goods.

The night before you’re ready to eat, remove the foil and plastic wrap and place the pie in the fridge to thaw for 10+ hours. Do not thaw on the counter at room temperature or you’ll have a soggy crust. Pumpkin pie is best thawed and eaten within 1 month of freezing for the best flavor and texture.

If you like this keto dessert, you’ll love these sugar-free recipes!

Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.

Yield: 8

Keto Pumpkin Pie

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that's keto- and diabetic-friendly!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Pie Crust

1 1/2 cups almond flour
4 tablespoons butter
1/2 teaspoon salt
1 ounce cream cheese
1 teaspoon apple cider vinegar
1 egg

Pumpkin Filling

15 ounces canned pure pumpkin
3 large eggs
1 cup brown sugar monkfruit
1/2 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup heavy cream
1/8 teaspoon xanthan gum or 1 tablespoon cornstarch (see notes below)

Instructions

Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
Bake the crust for an additional 5-6 minutes.
While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Notes

Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.

Recipe FAQ

Can I eat pumpkin on a keto diet?

Yes, pumpkin an be enjoyed in moderation on a keto diet. Be mindful not to use canned pumpkin that has sweeteners, stick to pure pumpkin.

Does pumpkin pie have a lot of carbs?

Traditional pumpkin pie does contain a lot of carbs because it has a wheat based crust and traditional sugar. This recipe contains just 4.7 net carbs per serving because it uses keto-friendly ingredients.

Is Libby’s pumpkin keto friendly?

Yes, if you use the canned 100% pure pumpkin it is keto friendly. Some canned pumpkin are actual “pumpkin pie filling” and this contains sweeteners and thickeners, this is what you want to avoid.

What is the nutrition information for this easy keto pumpkin pie recipe?

Each slice has 266 calories. The complete nutritional information including carbs and fiber are included below the recipe in the printable recipe card.

The post Keto Pumpkin Pie appeared first on The Best Keto Recipes.

Easy Pumpkin Mousse Recipe

Maggie Mayoza — Sat, 11 Nov 2023 15:00:22 +0000

This easy Pumpkin Mousse recipe is a great no-bake dessert for holidays! This keto-friendly fall dessert has under 4 net carbs and will keep the perfect fluffy texture for days!

This easy pumpkin mousse recipe is perfect for the holidays! There’s nothing better than a light, creamy mousse for an impressive dessert — Our Keto Chocolate Mousse is a beloved favorite for a reason! But the work involved often means I don’t have time or energy to make it for our parties. This time we made a shortcut–We’re adding cream cheese into the mix to create an easier mousse that still delivers that velvety texture!

This deliciously creamy pumpkin mousse is made low-carb and keto-friendly with brown sugar monk fruit sweetener, but you’re welcome to use your preferred alternative sweetener. This makes it a great diabetic-friendly dish to bring to Thanksgiving! Each jar has under 4 net carbs, so it won’t cause major sugar spikes and is great for the keto diet. This recipe is easy to make ahead of time, so whip up a batch a couple days ahead of the holidays and have them chill in the fridge. You can focus on guests and the main entree, knowing your amazing pumpkin dessert is just waiting for you to dig in!

Ingredients for Pumpkin Mousse

Here’s a quick overview of what you’ll need for this easy shortcut recipe. For the exact measurements, scroll to the bottom of the page for the printable recipe card.

Heavy cream and Cream cheese – For the smoothest texture, go for full-fat cream cheese. Let the cream cheese come to room temperature before whipping, but keep the heavy cream in the fridge until you’re ready to start working so it’s nice and cold.
Pumpkin puree – You can use the canned version or you can roast your own pumpkin and puree it. I went the easy route with canned pumpkin puree.
Brown sugar monk fruit – This is a keto- and diabetic-friendly sweetener that gives the same deep, sweet flavor as brown sugar but without the impact on your blood sugar. I haven’t tried alternatives, but I imagine brown sugar Swerve and the like would probably work well, too.
Pumpkin pie spice and Vanilla extract – These help get that amazing flavor you want in the fall! If you don’t have pumpkin spice, a little cinnamon, ginger, and nutmeg will do.
Optional toppings: whipped cream, crushed keto cookies, cinnamon

You’ll also need an electric mixer, two mixing bowls, and serving jars. You’ll need a fridge to chill the mousse after making it, too.

How to Make Keto Pumpkin Mousse

This simple shortcut mousse recipe comes together easily without a ton of work! Here’s a step-by-step guide to making these cups of fluffy, delicious pumpkin mousse.

Whip cream

In a mixing bowl, whip the heavy cream until soft peaks are forming. This should take about 2-3 minutes if you’re using an electric mixer, but it will likely take longer if you’re whisking by hand.

Whip cream cheese

In another mixing bowl, whip the softened cream cheese until light and fluffy. Add in the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whip until all ingredients seem well incorporated.

Combine

Fold the whipped heavy cream into the pumpkin cream cheese mixture. Be very gentle when doing this–If you work too vigorously, you can pop all those great air bubbles you just worked to create! Just slowly, carefully fold the whipped cream in until there are no white streaks visible.

Chill

Transfer the pumpkin mousse to individual containers, cover, and chill in the fridge for at least two hours. For the “prettiest” look, I found that putting the mousse in a ziplock bag, cutting the corner, then piping it into jars was the most successful.

How to Serve Pumpkin Mousse

We love this easy mousse recipe topped with crushed keto cookies (store-bought or homemade), some homemade whipped cream, and a little cinnamon or extra pumpkin pie spice. If you want to be super extra, consider adding some keto caramel sauce! It should be served chilled, so keep it in the fridge until ready to serve.

How to store keto mousse

This recipe is best kept in an airtight recipe in the fridge up to 3 days. I prefer to store mine in a ziplock bag, then when I’m ready to serve, I can just cut one corner off and squeeze it into cups. This method looks a bit cleaner and nicer than just spooning it into jars.

If you love this fall recipe, you have to try these keto pumpkin desserts!

Sugar-Free Pumpkin Cookies – These are soft, chewy, and SO delicious! If you’re a big chocolate chip lover, try this cookie recipe instead.
Pumpkin Cheesecake Bars – Super creamy, easy to make, and that pecan crumble topping is just to die for. These are always requested around Thanksgiving!
Pumpkin Cinnamon Rolls – These are great for dessert or breakfast! Filled with warm spices and pumpkin puree, these gluten-free & keto cinnamon rolls are perfectly soft and delicious!
Keto Pumpkin Truffles – The delicious, creamy cheesecake texture in a party-friendly truffle! These are a great holiday recipe to prep and freeze ahead of time.
Pumpkin Cheesecake Brownies – Dense, fudgy, chewy… These are the BEST brownies! You’ll love the creamy pumpkin cheesecake swirl, too.

Looking for more? Here’s a list of our FAVORITE keto pumpkin recipes!

Pumpkin Mousse FAQs

Is pumpkin keto?

Yes, pumpkin is an excellent ingredient in the keto diet! You can add loads of flavor without adding too many carbs to anything (pureed pumpkin has just 6-7 net carbs per 1/2 cup!).

Can I freeze mousse?

Yes, this mousse can be frozen up to 3 months! Simply protect it from the air as much as possible (can freeze it in airtight jars or ziplock bag), then let it thaw in the fridge. When it’s scoopable and there are no frozen pieces left, you can easily serve it.

How do you get the best texture when making mousse?

I highly recommend placing your mixing bowls and whisk attachments into the freezer for 15-30 minutes before making this recipe! When your bowl and whisk is super cold, this helps quickly stabalize the whipped cream, helping it create peaks quicker with less effort. Make sure your cream cheese starts out at room temperature, though–This is necessary to get it nice and creamy.

Yield: 4 servings

Pumpkin Mousse

This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 cup heavy cream
8 oz cream cheese, softened to room temperature
¾ cup pumpkin puree
¾ cup brown sugar monkfruit
1 ½ tsp pumpkin pie spice
1 tsp vanilla extract
Optional: top with whipped cream and/or crushed keto cookies

Instructions

In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes).
In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined.
Fold in the whipped heavy cream.
Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!

Notes

This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling.

This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture!

You can easily double or triple this recipe to make more servings for a crowd!

I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in.

Sugar-Free Pumpkin Cookies

Annie — Tue, 12 Sep 2023 11:00:00 +0000

These Sugar-Free Pumpkin Cookies are soft, chewy, and absolutely delicious!

My go to pumpkin cookie recipe will forever and always be these Pumpkin Chocolate Chip Cookies because anytime you pair pumpkin and dark chocolate together magic happens! However, if you want a simple, soft, chewy Pumpkin Cookie this recipe will fit the bill!

These sugar-free pumpkin cookies are a great way to enjoy a delicious treat without the guilt. They are perfect for a fall afternoon snack or a dessert to share with friends and family. With just a few simple ingredients and some easy steps, you can have a batch of these cookies ready in no time. Try them out today and enjoy a healthier version of a classic cookie!

What You’ll Need

As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.

Flour: We will use Almond flour and coconut flour for this recipe. I do not recommend making substitutions or using only one type of flour. Keto-friendly flours are very different; you need both to get that traditional sugar cookie texture.
Butter: I recommend using unsalted to control the amount of salt in the final product.
Leavening agents: baking powder, baking soda, and salt create the best taste and texture. Yes, you need all of them.
Sweetener: Granulated monkfruit sweetener.
Egg: you will need one size large egg.
Flavor Makers: Pumpkin puree, this is not to be confused with pumpkin pie filling! You will also need pumpkin pie spice as well as vanilla extract.

How to Make Pumpkin Cookies

In addition to the ingredients listed above you will need mixing bowls, spatula, electric mixer, as well as a baking pan. I also highly suggest using a silicone baking mat to prevent the cookies from sticking or overcooking. To make these soft and chewy pumpkin cookies follow the tutorial below.

Combine the Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt, and set aside.
Beat the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
Add Wet Ingredients: Mix in the egg, pumpkin, and vanilla extract. With the mixer set on low slowly add flour mixture and mix until combined.
Chill the Dough: Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
Bake: Preheat the oven to 350 degrees F when ready to bake. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools. Allow the cookies to cool for 10 minutes on the baking sheet,, and transfer them to a wire rack to cool completely.

Storage

Allow your pumpkin cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the storage container, which can make the cookies soggy. Store the cookies in an airtight container with a secure lid. You can use plastic containers, glass jars with airtight seals, or even resealable plastic bags. Pumpkin cookies are best stored at room temperature. They can maintain their freshness for up to 3-5 days when stored this way.

To store pumpkin cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper. Frozen pumpkin cookies can be stored for several months. When ready to enjoy, thaw them at room temperature.

Tips and Tricks

Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugars and other ingredients.
Don’t overmix the dough, as this can make the cookies tough. Mix just until a dough forms.
I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else.
You must chill the cookie dough otherwise, the keto sugar cookies will spread dramatically in the oven.

Recipe FAQ

Do I have to chill the dough?

Yes! Chilling the dough is absolutely essential. These soft, chewy cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours. Cookie dough is chilled to solidify the butter in the dough, which prevents the cookies from spreading too much. If you do not chill the dough, or place the dough on an already warm baking pan it will result in a thin cookie that has spread too much.

Can I use only almond flour?

No, this recipe is formulated for almond and coconut flour.

Can I use a different sweetener?

Another low carb, sugar free sweetener such as Swerve will also work.

Can I make these without the pumpkin?

No, this recipe will not work if you skip the pumpkin.

Other Pumpkin Recipes

Keto Pumpkin Spiced Pancakes: Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!
Slow Cooker Pumpkin Spiced Apples: Serve these warm spiced apples with vanilla ice cream and toasted pecans for the perfect Fall dessert!
How to Roast Pumpkin Seeds: Learn how to roast pumpkin seeds for a healthy, savory snack!
Pumpkin Cheesecake Bars: low carb, creamy, and so delicious!
Pumpkin Spice Latte: Forget the coffee shop; this Keto Pumpkin Spice Latte is gluten-free, refined sugar-free, and contains less than 3 net carbs! Drizzle with a little keto caramel sauce for a decadent low carb latte!

Yield: 24

Sugar-Free Pumpkin Cookies

These Sugar-Free Pumpkin Cookies are soft, chewy and absolutely delicious!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

2 cups almond flour
1/4 cup coconut flour
1 1/2 teaspoons pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated monkfruit sweetener
1 large egg
1/2 cup pumpkin puree
1 tsp vanilla extract

Instructions

Whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt in a large mixing bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until blended.
Mix in the egg, pumpkin, and vanilla extract.
With the mixer set on low speed, slowly add the flour mixture and mix until combined.
Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet.
Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools.
Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

Lemon Cheesecake Bars

Annie — Fri, 23 Jun 2023 11:00:00 +0000

Lemon Cheesecake Bars are the perfect summer dessert! These keto-friendly lemon crumb bars feature a buttery crust, lemon cheesecake layer and a delicious pecan crumb topping! Each refreshing bar has about 3 net carbs!

I’ve never met a cheesecake I didn’t like. Our families love of cheesecake runs deep, and these Lemon Cheesecake Bars are no different! This refreshing dessert features a buttery crust, lemon vanilla cheesecake layer along with a lemon pecan crumble topping. These cheesecake bars are everything you want from a low carb dessert, sweet, light and so satisfying!

Reasons You’ll Love this Recipe

Refreshing Flavor: The combination of creamy cheesecake with the zesty, tart taste of lemons creates a delightful contrast. The lemon flavor adds a bright and refreshing note that cuts through the richness of the cheesecake, making it a perfect dessert for those who enjoy a balance of flavors.
Versatile: Cheesecake is a versatile dessert that can be enjoyed for any occasion. You can make as written with the crumb topping or skip that and opt for fresh whipped cream.
Dietary Restriction Friendly: this recipe is sugar-free, low-carb, keto-friendly, gluten and grain free! It works quite well for a variety of different diets or dietary needs.

Ingredients for Lemon Cheesecake Bars

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe scroll to the recipe card below. To make perfect lemon crumb bars you will need:

Almond flour: do not substitute coconut flour in this recipe. The absorbancy rate is very different and they are not 1:1 subs.
Butter: salted or unsalted butter will work in this recipe.
Sweetener: I suggest confectioners monkfruit, but Swerve will also work. If you aren’t worried about carbs regular confectioners sweetener will also work.
Egg: size large egg
Sour Cream: full fat or reduced fat will work.
Lemon Juice and Zest: you will need two large or three small lemons for this recipe.
Vanilla extract: pure vanilla is preferred and adds depth and flavor that balances the lemon.
Pecans: used only in the crumble topping. You can swap these for another nut such as walnuts or almonds. You can also use whole, halves, or chopped.

How to Make Lemon Cheesecake Crumb Bars

In addition to the ingredients listed above you will need an 8×8 pan, foil or parchment paper as well as an electric mixer and bowls. It is very important to use the correct size pan, if you use a 9×9 pan the bars will be too thin and there will not be enough dough to cover the bottom of the pan. I have documented the entire process below so you can make the best cheesecake bars at home!

Make the Crust

The first thing you will need to do is prepare your pan. Line an 8×8 square baking pan with foil or parchment paper. Lightly spray with cooking oil to prevent the crust from sticking to the pan. To make the crust combine the almond flour, sweetener, and melted butter in a mixing bowl until a thick dough forms. Press the dough into the prepared pan, making sure to spread the dough all the way to the edges and evenly across the pan.

Make the Lemon Cheesecake Layer

The cheesecake layer is equally simple. Add the cream cheese, sour cream, egg, sweetener, zest, lemon juice, and vanilla extract to a mixing bowl and cream with an electric mixer. When the mixture is smooth and creamy spoon it over the crust. Use an offset spatula to spread the cream cheese layer into an even layer.

Make the Pecan Crumble

The final step in the assembly process is to make a quick crumble topping. If you have a food processor this is a cinch. Just toss in the ingredients and pulse until the mixture resembles coarse crumbs. Just remember the butter needs to be nice and cold! If you do not have a food processor simply add the ingredients to a bowl and use a pastry cutter to cut the butter into the flour until it resembles a crumb mixture. Next, just sprinkle this over the lemon cheesecake layer.

Bake

Bake the cheesecake bars in a preheated 350 degrees oven for 25-30 minutes. Place the bars in the middle or bottom rack of your oven. Keep an eye on the bars as they hit the 15-20 minute mark. If the crumble topping is browning too quickly for your liking simply place a piece of foil loosely over the top of the bars to prevent further browning. Just be sure you do not tightly place the foil on the cheesecake as it will hold in moisture.

Serve

Allow the bars to come to room temperature before placing them in the refrigerator. Chill the bars for at least 2 hours before slicing.

Tips for the Best Cheesecake Bars

High-quality ingredients: The quality of your ingredients can significantly impact the final result. Opt for high-quality cream cheese, fresh eggs, fresh lemon juice and zest, and pure vanilla extract to ensure a rich and delicious flavor.
Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
Bake at the right temperature and time: Follow the recipe instructions for baking time and temperature. Overbaking can lead to a dry and cracked cheesecake, while underbaking may result in a runny center.
Let it cool. Allow the cheesecake to cool completely at room temperature after baking. If you place the hot cheesecake in the fridge to chill it will build up condensation and ruin the texture of the crumble and the crust.
Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner.

Storage and Freezing

You can keep these cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container. You can also freeze by wrapping in plastic wrap, and then placing it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight.

Recipe FAQ

Can I make this without the crumb topping?

Sure, you can skip the topping if you wish. The cheesecake bars will have a cook time closer to 25 minutes than 25-30 minutes if skipping the topping.

How strong is the lemon flavor?

These bars have a nice robust lemon flavor. If you don’t love lemon and want to go for a more subtle lemon taste you can half the lemon zest.

Are these bars gluten free?

Yes, this recipe is naturally gluten and grain free.

Sugar Free Cheesecake Recipes

Yield: 12

Lemon Cheesecake Bars

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Crust

6 tablespoons butter, melted
1 1/4 cup blanched super fine almond flour
2 tablespoons confectioners monkfruit sweetener

Lemon Cheesecake

2 (8 ounce) blocks cream cheese, room temperature
1 large egg, room temperature
1/4 cup sour cream
1/2 cup confectioners monkfruit sweetener
2 tablespoon lemon juice
1 tablespoon lemon zest, tightly packed
1 teaspoon vanilla extract

Crumb Topping

2.5 tablespoons cold butter
1/4 cup blanched super fine almond flour
1/4 cup pecans
1 tablespoon confectioners monkfruit sweetener

Instructions

Preheat the oven to 350F. Line an 8x8-inch pan with aluminum foil or parchment paper.
Combine the melted butter, almond flour, and sweetener in a small bowl.
Press the crust into a lightly greased foil-lined pan, and set aside.
For the cheesecake filling combine the softened cream cheese, egg, sour cream, confectioners monkfruit, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Beat the mixture with an electric mixer until smooth.
Spoon the mixture over the crust.
To make the crumble topping add cold butter, almond flour, pecans, sweetener, and lemon zest to a bowl or food processor. If using a food processor pulse until the mixture resembles a course crumb topping. If using a bowl use a pastry cutter to cut the butter into the flour mixture until a crumble topping forms.
Sprinkle the crumb topping on the cheesecake bars.
Bake the cheesecake 25-30 minutes until the cheesecake has set in the center. If the crumble topping begins to brown too quickly place foil loosely over the top of the cheesecake.
Allow the bars to come to room temperature before placing in the refrigerator. Chill the bars at least 2 hours before slicing.

Notes

Be sure to use a square 8x8 baking pan, if you use a 9x9 your bars will be very thin and the cooking time will be off.

No Bake Cheesecake Parfait

Annie — Tue, 20 Jun 2023 11:00:00 +0000

This festive No Bake Cheesecake Parfait recipe is the perfect summer treat! An indulgent cheesecake layer is paired with berries for a low-carb dessert perfect for potlucks and parties!

Summer desserts should be easy, simple, and require no baking! These No Bake Cheesecake Parfaits fit the bill perfectly! This is a treat I have been taking to cookouts for years. In my opinion, it is the perfect party food because it is easy, requires very few ingredients and you can double or even triple the recipe if needed. It is also low carb, keto-friendly, gluten and grain free so it fits a wide range of dietary restrictions. Though these treats look quite impressive they are actually incredibly simple to make. I have documented the entire process below so you can see exactly how to make the best no bake cheesecake.

Reasons you will Love This Cheesecake Recipe

EASY: this recipe is so easy, you just need a bowl, electric mixer, and saucepan! In addition to the simple kitchen items needed this recipe requires basic ingredients you probably have on hand.
VERSATILE: You can easily adjust this recipe to your own tastes. You can use different fruit, extract or add-ins to create the perfect dessert.
NO BAKE: No need to heat up the oven for this treat! In fact, if you prefer to use only fresh berries and skip the sauce this recipe becomes a completely no-cook dish!

Ingredients for No Bake Cheesecake

Below is a quick overview of the ingredients needed and why. For the complete, printable recipe scroll to the recipe card below.

Cream Cheese: full-fat or reduced-fat cream cheese will work, just be sure to soften it at room temperature before using.
Monkfruit Sweetener: this is a low-carb, sugar-free sweetener.
Sour Cream: this balances the cream cheese and sweetener as well as creates a rich and creamy texture.
Heavy Cream: no substitutions for this ingredient, this is responsible for the volume in these cheesecake jars. When using an electric mixer heavy cream becomes stiff and creamy like whipped cream.
Vanilla Extract: adds richness and depth to the dish.
Berries: I use strawberries and blueberries. You will need this to make the sauce as well as fresh berries.

How to Make No Bake Cheesecake

In addition to the ingredients listed above you will need a few mixing bowls, a saucepan for the berry sauce, and jars for serving! To make the best no-bake cheesecake just follow the instructions below:

Make the Homemade Berry Sauce

To make homemade berry sauce you need to add strawberries, confectioners monkfruit, and vanilla in a saucepan. Heat the mixture over medium-high heat until it begins to simmer. Stir the mixture and reduce the heat to medium for approximately 10 minutes, stirring occasionally. When the mixture has reduced and begun to thicken remove from heat. Allow the sauce to cool completely before adding to the cheesecake mixture.

Mix the Cheesecake Ingredients

In a medium to large size mixing bowl add the softened cream cheese and sweetener. Use an electric mixer to cream the mixture until it is smooth. Next, add the sour cream and vanilla extract and beat the mixture again until combined. The final step is to add the heavy cream and beat the mixture until it has doubled in volume and is thick, fluffy, and creamy like the second photo above.

Assemble the Cheesecake Parfait

Layer the cheesecake jars as you see in the photos. Begin by adding the cheesecake mixture, then the cooled strawberry sauce, and fresh berries, and repeat! I used these jars and it fills 6 very full jars.

Serve

After assembling these jars chill for at least 1 hour. You can serve it with extra strawberry sauce or whipped cream on the side, but personally, I think these are delightful as is! One thing to consider is as written this makes 6 servings. This is a very indulgent treat, it is definitely possible to put this in smaller tasting cups to stretch this to 12 servings.

Storage

Store these jars in an airtight container in the fridge. This cheesecake parfait can be stored for up to 4 days, although I do find the fresh berries in the jars tend to soften after 2 days.

Are Strawberries Keto?

Fruit is a controversial topic among keto dieters. The truth is, it can be confusing because fruit does contain carbohydrates as well as natural sugars. Fortunately, most fruits contain fiber which brings the net carb count down. For strawberries specifically, this is a keto-friendly fruit if you watch your portion sizes. You can read more about keto-friendly fruits in these resource guides below:

Tips and Tricks

Make it your own, add cocoa powder, peanut butter powder or instant espresso powder for different flavor options
Use a different low-carb fruit such as blackberries or raspberries, just remember if you are sensitive to the seeds you will need to strain the sauce mixture.
Use softened cream cheese for the best results. Cold cream cheese is harder to blend and will not incorporate with the other ingredients as well.
Make the strawberry sauce first and allow it to cool as you make the cheesecake.
Use an electric mixer, this can be a handheld or stand mixer. It will be very difficult to whip the cream cheese and heavy cream as well as you need to for the correct consistency.

Recipe FAQ

How many carbs are in each serving?

Each jar contains 4.8 net carbs. The complete nutritional information is listed below the recipe instructions.

Can I skip the heavy cream?

No, this is an essential ingredient as it doubles in volume and creates a smooth, signature texture.

Can I skip the fruit?

Sure, you can use the cheesecake instructions for a great vanilla cheesecake dessert.

Can I make this dairy-free?

I’m sorry, no, this recipe is best as written.

Keto Cheesecake Recipes

Cranberry Cheesecake Bars: a shortbread cookie crust, vanilla cheesecake layer, with a delicious cranberry sauce.
Pecan Pie Cheesecake Bars: the two best desserts meet to make one out of this word dessert.
Raspberry Cheesecake: a stunning cheesecake with fresh raspberry swirl.
Blueberry Swirl Cheesecake: vanilla paired with blueberries for a decadent treat.
Keto Chocolate Cheesecake: what is better than chocolate cheesecake? When it is topped with chocolate-covered strawberries.

Yield: 6

No Bake Cheesecake Parfait

This festive No Bake Cheesecake Parfait recipe is the perfect summer treat! An indulgent cheesecake layer is paired with berries for a low-carb dessert perfect for potlucks and parties!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Vanilla Cheesecake Layer

8 ounces cream cheese, softened
1/2 cup confectioners Monkfruit (or regular sugar if not keto)
1/3 cup sour cream
3/4 cup heavy cream
2 teaspoons vanilla extract

Strawberry Sauce

1 1/2 cups chopped strawberries, stems removed
2 tablespoons confectioners Monkfruit Sweetener
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice (optional, but helps to brighten the strawberry flavor)

Fresh Fruit Layer

1/2 cup chopped fresh strawberries
1/4 cup fresh blueberries

Instructions

For the Strawberry Sauce

Add the chopped berries, confectioners sweetener, and vanilla extract in a saucepan. Heat the mixture over medium-high heat until it begins to simmer.
Stir the mixture well and reduce the heat to medium for approximately 10 minutes, stirring occasionally.
When the mixture has reduced and begun to thicken remove from heat. Allow the sauce to cool completely before adding to the cheesecake mixture.

For the Cheesecake Layer

In a medium to large size mixing bowl add the softened cream cheese and powdered sweetener. Use an electric mixer to beat the mixture until it is creamy.
Next, add the sour cream and vanilla extract and beat the mixture again until combined. The final step is to add the heavy cream and beat the mixture until it has doubled in volume and is thick, fluffy, and creamy like the second photo above.

To Assemble the Parfaits

Layer the cheesecake mixture, then the cooled strawberry sauce, chopped fresh berries, and repeat. I used these jars and it fills 6 very full jars.

Notes

If you are not keto or low carb you can use regular confectioners sugar.
To make this recipe stretch further for a party assemble them in these 2 ounce tasting cups, you will get 12 small cheesecake parfaits.

Keto Ice Cream

Annie — Tue, 16 May 2023 11:00:00 +0000

This keto ice cream is rich, creamy, and has an amazing texture. It’s so easy to make, and so much more affordable and delicious than the ice cream that you’ll find at the grocery store.

Perfect Homemade Ice Cream

Everybody loves ice cream. It has to be one of the most universally loved foods, and it’s not hard to see why. Unfortunately, almost all ice cream is loaded with unbelievable amounts of sugar. For those on a keto diet, options are usually inedible. But not this keto ice cream. This recipe uses allulose sweetener, which mixes well with cream and coconut milk and doesn’t crystallize when frozen. That makes this ice cream as silky and as smooth as the kind you’ll find at the grocery store but without the added sugar.

And don’t worry, you don’t need any special equipment to make this ice cream. No ice cream maker is needed, just a food processor or a blender. It’s a super simple recipe that you’ll find yourself making all the time.

Why You’ll Love This Rich Keto Ice Cream

I almost always have some of this ice cream sitting in my freezer. Here’s why it’s one of my favorite recipes, and why I’m sure it will be one of yours, too.

So easy. This is such an easy recipe to make. It’s literally easier to make this ice cream than to go to the store to buy some! You really just blend the ingredients and then let them sit in the freezer. You don’t need an ice cream maker, and you only need to spend a few minutes in the kitchen.
Customizable. You can do so many things with this recipe. This is just a basic vanilla ice cream, but you can add different flavors to customize it. Whatever ice cream you’re craving, you can make it with this keto base.
Easily storable. This ice cream will last for a long time in your freezer. Unlike most desserts, you don’t need to make a batch that you can eat within a few days. You can make enough keto ice cream to last you a few weeks!
Healthier. Because this recipe uses allulose sweetener instead of sugar, it’s so much healthier than the average ice cream. One serving has just 3.6 grams of sugar, which is a fraction of what you’ll find in most store-bought ice creams.

Ingredients needed

Here are the ingredients that you’ll need to make this keto vanilla ice cream. Check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.

Coconut milk: You need to use full-fat coconut milk for this recipe, and you need to leave it in the fridge overnight the day before. Make sure to purchase unsweetened coconut milk.
Heavy cream: no substitutions.
Allulose granulated sweetener: It’s very important to use allulose and not a different keto-friendly sweetener. Other sweeteners will crystallize when frozen, but not allulose.
Vanilla extract: Be sure to use 100% pure vanilla.
Sea salt: just a pinch, this is my favorite flakey sea salt.

How to Make Keto Ice Cream

In addition to the ingredients listed above you just need a blender or food processor! This is a great base recipe so you can easily adust this recipe to create different flavors. Here’s how to make this easy homemade ice cream.

Chill the Coconut Milk

The day before making this recipe, put the cans of coconut milk in the fridge. This will allow the coconut cream solids to separate from the coconut water. Open the cans of cold coconut milk, and scoop out the solids. You don’t need the coconut water for this recipe, I save mine and add it to smoothies.

Blend

Place the solidified coconut cream, heavy cream, vanilla, allulose sweetener, and salt in a blender or food processor. Blend the ice cream mixture until it’s thick and creamy. This should take about 2 minutes. When you blend these ingredients it doesn’t just combine them, it also whips the heavy cream. The ice cream will become thick, and creamy with a light texture if you run a spoon through it, similar to whipped cream. You can see in the photos above how the texture should look.

Freeze

Put the ice cream mixture in a loaf pan or ice cream and place it in the freezer for 3-4 hours until it reaches your desired consistency. If you freeze this for longer it will become very hard. This is normal for sugar free ice cream. The sugar in ice cream prevents it from freezing as hard.

Serve

Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping and serving. You can serve this ice cream with great low carb sauces like sugar free strawberry sauce, salted caramel, or a drizzle of ganache.

Tips, Tricks, and Variations

Here are a few tricks to keep in mind when making keto ice cream, and some variations that you can try.

Save the water. After making this recipe you’ll have a lot of coconut water since this ice cream only uses coconut cream. Make sure to save that coconut water to use in smoothies and other recipes.
Blend in batches. If you make a large batch of ice cream, or just have a small blender or food processor, then you should blend the ice cream in batches. If you overfill your blender or food processor, it won’t be able to blend the ice cream into a perfectly smooth texture.
Add chocolate. Vanilla ice cream is fantastic, but so is chocolate ice cream. To make this into keto chocolate ice cream, all you have to do is add half a cup of unsweetened cocoa powder to the recipe.
Top with garnishes. I think that ice cream is always better with garnishes. And that’s definitely true for this homemade keto ice cream. Take it to the next level by topping it with your favorite nuts, sauces, berries, or garnishes.

Serving Suggestions

I like to double down on my desserts. So when I serve this rich keto ice cream, I usually serve it with some cookies or other desserts that I think go well with ice cream. Here are a few of my favorites.

How to Store Leftovers

This homemade ice cream will last in the freezer for 3 weeks. It will still be safe to eat after 3 weeks, but the texture will get a little bit worse, especially if it has some freezer burn. For best results, transfer the ice cream to a smaller airtight container, and place a piece of parchment paper directly on top of the ice cream.

More Easy Keto Desserts

I can never get tired of dessert. And if you’re checking out this recipe, then you probably can’t, either. Here are a few more easy keto desserts for you to make.

Yield: 6 servings

Keto Ice Cream

This keto ice cream is rich, creamy, and so flavorful. It's easy to make and so much healthier than store-bought ice cream.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

2 (13.7-ounce) cans full-fat unsweetened coconut milk
2 cups heavy cream
3/4 cup allulose granulated sweetener
2 1/2 teaspoons vanilla extract
Pinch of sea salt

Instructions

Chill the cans of coconut milk in the fridge overnight.
Open the cans of coconut milk and scoop out the hard coconut cream. You don't need the coconut water, but save it for smoothies or other recipes.
Add the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt to a food processor or blender.
Blend for about 2 minutes, until the mixture is thick and creamy. See the images in the article for reference.
Scoop the ice cream mixture into a loaf pan and freeze for 3-4 hours until it's solid.
Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Notes

Add 1/2 cup of unsweetened cocoa powder to make chocolate ice cream.
Transfer leftovers to a smaller airtight container, and top with a piece of parchment paper. Store in the freezer for 3 weeks.

Nutrition Information:

Yield:

Serving Size:

3/4 cup
Amount Per Serving: Calories: 311Total Fat: 14.5gCholesterol: 45.2mgSodium: 31.5mgCarbohydrates: 3.3gNet Carbohydrates: 2.8gFiber: 0.5gSugar: 3.6gProtein: 2.3g

The post Keto Ice Cream appeared first on The Best Keto Recipes.

Keto Brownies

Annie — Mon, 08 May 2023 11:00:00 +0000

These Keto Brownies are moist, chewy, and rich. They’re easy to make, only 15 min of prep time, and have just 3 grams of net carbs per serving.

Easy Homemade Keto Brownies

Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipes for years. This is my best keto brownie recipe yet! They taste fantastic and are incredibly easy to make with less than 15 minutes of prep time!

The secret ingredient in this recipe is pumpkin puree. The puree helps keep the brownies soft and moist and adds a little extra flavor. Don’t worry, the brownies don’t taste like pumpkin, they’re just extra rich and extra moist. They also have lots of butter to keep the brownies from drying out. And you know that a little extra butter helps the flavor of the treats, too. Plus, as far as brownies go, these are quite healthy and have only 3 net carbs!

Why You’ll Love These Decadent Brownies

I make these keto brownies all the time. Trust me: you’ll be hooked too! Here’s why.

Super easy. This is such an easy recipe to make. It only takes 45 minutes from start to finish (only 15 minutes of prep time). You only need one bowl and one cake pan, so there’s minimal cleanup. You can throw these brownies together anytime you’re craving them.
Incredibly moist. My biggest problem with most keto brownie recipes is that they’re really dry. For that matter, a lot of non-keto brownie recipes are really dry, too! But these brownies are really moist, thanks to pumpkin puree and a large amount of butter. They’re soft and gooey, just as brownies should be.
Relatively healthy. I’ll stop short of saying that these brownies are healthy, because, well … they’re brownies! But relative to the kind that most people make, or that you’d buy at a bakery, these keto brownies are very healthy. Each serving has just 3 grams of net carbs.

Ingredients Needed

Here’s everything you’ll need to make these soft and rich brownies. Check out the recipe card at the bottom of the page to see the exact amounts for each of the ingredients.

Butter – You want to use unsalted butter for this recipe.
Cocoa powder – Make sure your cocoa powder is unsweetened.
Eggs
Pumpkin puree – Be sure to use unsweetened and unflavored pumpkin puree, and not pumpkin pie mix.
Monkfruit sweetener
Vanilla extract – Always use 100% pure vanilla extract.
Almond flour – Fine-ground flour will give you the best texture for the brownies.
Baking soda
Fine sea salt
Dark chocolate baking chips – Make sure to use no-sugar-added chocolate chips. I use Lily’s.

How to Make Keto Brownies

Here’s how to make these 45-minute brownies. They’re so easy! First, preheat your oven to 325F, then line an 8×8-inch baking pan with parchment paper and lightly grease it.

Melt Butter and Add Cocoa Powder

First, put the butter in a large bowl, and melt it in the microwave. When the butter is completely melted add the cocoa powder to the bowl and whisk to combine. This will create a rich, thick chocolate sauce that is the base for our brownies. This ensures the brownies are fudgy instead of cakelike.

Add the Eggs and Puree

Add the eggs and whisk until everything is well combined and the batter has loosened. Then put the pumpkin puree in the bowl, along with the vanilla extract and monkfruit sweetener. Whisk until everything is well combined.

Finish the Batter

Add the almond flour, baking soda, salt, and some of the chocolate chips to the bowl. Then mix until the ingredients are thoroughly combined. Pour the brownie batter into the prepared pan, then add the rest of the chocolate chips on top.

Bake

Put the brownies in the oven and bake until the brownies are set but still a little bit tacky. A toothpick or paring knife inserted into the center of the brownies should come out clean. This should take about 30 minutes.

Cool

Let the brownies completely cool prior to cutting (allows brownies to have cleaner edges and maintain their form). Then they are ready to serve.

Tips and Tricks

These are a few tricks that I like to use to make the best keto brownies.

Use room-temperature eggs. I always use room-temperature eggs when I’m baking. Eggs that are still cold from the fridge won’t mix as well with other ingredients, and that will impact the texture of your brownies. Pull the eggs out of your fridge at least 30 minutes before making this recipe to have the smoothest brownies possible.
Cool fully. It’s so tempting to dig into the brownies the second they come out of the oven. They smell so good that it takes a lot of willpower to leave them alone. But try to do exactly that. If you cut into the brownies while they’re still hot, they won’t hold their shape well, and they’ll also dry out more quickly. Let them cool and firm up before cutting or eating them.
Keep them from drying out. One of the best things about this recipe is that the brownies are moist, which isn’t always the case with keto-friendly desserts. However, these brownies are prone to drying out after you bake them. To keep this from happening, cover the brownies with aluminum foil as soon as they’re fully cooled. Also, avoid cutting the brownies until you’re ready to serve them.

What to Serve Them With

I love to eat these brownies in the afternoon as a little midday treat. When I do that, I usually also have a glass of one of my favorite coffee drinks. Here are a few coffees that go so well with these keto brownies.

How to Store Leftover Brownies

Leftover brownies will last at room temperature for 3-5 days. Just make sure to store them in an airtight container or bag, or wrapped in aluminum foil. For best results, keep the keto brownies out of direct sunlight.

Can This Recipe Be Frozen?

You can absolutely freeze these brownies. Let them cool completely, then double-wrap them in airtight bags. Store in the freezer for up to 3 months.

More Easy Keto Chocolate Desserts to Make

Looking for more easy and delicious chocolate treats to make? I’ve got you covered. Here are some of my favorite keto chocolate recipes.

Yield: 16 brownies

Keto Brownies

These keto brownies are moist, decadent, and loaded with chocolate. They only take 45 minutes to make, and have just 3 grams of net carbs per serving.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

8 tablespoons unsalted butter
3/4 cup unsweetened cocoa powder (I use Hershey's)
4 large eggs, at room temperature
1/4 cup canned pumpkin puree
3/4 cup monkfruit ssweetener
1 teaspoon pure vanilla extract
1/3 cup finely ground almond flour, spooned and leveled
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
3 tablespoons dark chocolate baking chips, divided (I use Lily's)

Instructions

Preheat the oven to 325F, and line an 8x8-inch pan with parchment paper. Grease the pan.
In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
Allow to cool for 30 minutes before cutting into.

Notes

Cover the brownies in aluminum foil as soon as they've cooled, to keep them from drying out.
Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
To freeze, double bag and store in the freezer for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1 square
Amount Per Serving: Calories: 105Total Fat: 8.6gCholesterol: 61.8mgSodium: 60.1mgCarbohydrates: 14.3gNet Carbohydrates: 3gFiber: 2.3gSugar: 0.5gSugar Alcohols: 9gProtein: 3g

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Keto Chocolate Cake

Annie — Tue, 11 Apr 2023 11:00:00 +0000

This Keto Chocolate Cake is moist, soft, and so decadent. It’s intensely chocolatey and has less than 5 net carbs per slice!

Easy to Make Gluten-Free Chocolate Cake

Chocolate cake is one of the greatest foods ever. Unfortunately, it’s not a dessert that is usually very good for a keto diet. But this keto chocolate cake changes everything you thought you knew about chocolate cakes. It’s just as rich, decadent, and chocolatey as any cake you’ve ever had. And It’s incredibly moist, thanks to my secret ingredient: pumpkin puree. Yet despite having a flawless texture and mouth-watering taste, this cake is 100% gluten-free and keto-friendly.

The cake is the star of the show, but the frosting is amazing too. It’s so simple, with only 2 ingredients. I make it all the time to put on different types of cakes and cupcakes, so it’s definitely a recipe you’ll get a lot of use out of.

Did I mention how quick it is to make this keto chocolate cake? It only takes about 45 minutes! So whether you want a midweek sweet treat or you need to bake something for a birthday party, you’ve got to give this cake a try.

Why You’ll Love This Easy Keto Cake

This is one of the best chocolate cakes I’ve ever had. Here’s why I know that you’ll love it.

Quick and easy. This cake tastes fancy, but it doesn’t take much work at all. It’s an easy recipe to follow, and you only need 45 minutes to make it. It’s a fool-proof recipe that comes out perfect every single time.
Amazing texture. The best part about this keto chocolate cake is the texture. The cake itself, which has lots of pumpkin puree, eggs, and butter, is amazingly moist and soft. It really melts in your mouth. The frosting, which is made out of coconut cream and chocolate chips, is incredibly smooth, silky, and creamy. Put them together and you have a cake with an irresistible texture.
Big batch. One of these cakes will serve about 15 people. But it’s really easy to double or even triple the recipe. As long as you have enough baking pans, it doesn’t even take any additional time to make a larger batch of chocolate cake. If you’re baking for a birthday or any other kind of party, this is a great recipe to use.

Ingredients Needed

Here are all the ingredients you’ll need when making this luscious keto cake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients.

For the Cake:

Melted butter – Make sure to use unsalted butter for this recipe.
Almond flour
Cocoa powder
Baking soda
Baking powder
Salt
Granulated monk fruit sweetener – This is my favorite sweetener for this cake, but you can use other types of keto-friendly sweeteners.
Eggs
Canned pumpkin puree – Be sure to use unseasoned pumpkin puree and not canned pumpkin pie filling.
Vanilla extract – Always use 100% pure extract.

For the Frosting:

Coconut cream – It’s totally fine if the coconut cream has separated and is part-liquid, part-solid.
Stevia-sweetened dark chocolate baking chips – My go-to brand for chocolate chips is Lily’s.

How to Make Keto Chocolate Cake

Here’s how to make this mouth-watering 45-minute chocolate cake.

Prep. Preheat your oven to 350F and grease a 9×13-inch cake pan with cooking spray. You can also line the pan with parchment paper if you prefer.
Mix the dry ingredients. Add the almond flour, cocoa powder, baking powder, baking soda, monk fruit sweetener, and salt to a bowl. Whisk until the ingredients are combined.

Make a well. Use your hand or the back of a spoon to make a well in the center of the dry ingredients.
Add the wet ingredients. Put the melted butter, pumpkin puree, eggs, and vanilla in the well, and fold until all of the ingredients are mixed together.

Put the batter in the cake pan. Pour the cake batter into the prepared pan. If the batter is uneven, grease your hands and press down until it forms an even layer.
Bake. Put the cake in the center rack of the oven and bake it until a toothpick inserted in the center of the cake comes out clean. This should take 23-25 minutes.

Cool. Remove the cake from the oven and let it cool on a wire rack.
Mix the frosting ingredients. Add the chocolate chips and coconut cream to a microwave-safe bowl, and stir to combine.
Make the frosting. Microwave the frosting for 15 seconds, then whisk it. Repeat this process until the chocolate chips and coconut cream are both melted, and the frosting is smooth. It should be the consistency of thick soup.

Chill. You can frost the cake immediately, but it’s best to cover the frosting and place it in the fridge for 2-3 hours, whisking every 30-60 minutes. After a few hours, the frosting should be thick and fluffy.
Assemble. Spread the frosting over the cake, and you’re ready to decorate and eat!

Tips and Tricks

Here are some tricks for making the best possible keto chocolate cake.

Room-temp eggs. I always use room-temperature eggs when baking. When eggs are at room temperature, they mix better with other ingredients, and the cake ends up having a much smoother and softer texture.
Don’t overmix. Be careful not to overmix the ingredients when making the cake batter. Once you add the wet ingredients, fold them in carefully with a spatula or spoon. Don’t mix them vigorously or for too long, otherwise, the cake will end up very dense.
Make the frosting ahead of time. I always aim to make this chocolate frosting at least 3 hours in advance, and often longer than that. Giving the frosting lots of time to chill in the fridge allows it to get smoother, lighter, and fluffier. You can even make this frosting a few days in advance to save yourself some time and hassle.
Cool fully. Make sure that your cake is completely cooled before you frost or decorate it. If the chocolate cake is even a little bit warm, it will melt the frosting.

What to Serve it With

My favorite way to eat this cake is as an afternoon treat while having a coffee drink … sometimes an alcoholic one! Here’s what I usually drink with keto chocolate cake.

How to Store Leftovers

This gluten-free chocolate cake will last in the fridge for 3 days as long as you store it in an airtight container or cover it with plastic wrap. If you haven’t frosted the cake, it will last on the counter for 3 days, or in the fridge for 5 days. The frosting will last in the fridge for 1 week.

Can I Freeze This Recipe?

You can definitely freeze this cake recipe. I like to wrap the cake in plastic wrap, and then store it in an airtight container or bag. That helps prevent freezer burn. Frozen chocolate cake can last in the freezer for 4 months.

More Keto Desserts to Make

Don’t let anyone tell you that you can’t have decadent desserts while on a keto diet! Here are some of my favorite keto dessert recipes.

Yield: 15 servings

Keto Chocolate Cake

This keto chocolate cake is so moist and soft, but super decadent. It has a creamy frosting, is easy to make, and is gluten-free.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Cake:

4 tablespoons unsalted butter, melted and slightly cooled
3 cups almond flour, spooned and leveled
1/2 cup cocoa powder, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulate monk fruit sweetener
4 large eggs, at room temperature
1/2 cup canned pure pumpkin puree
1 tablespoon pure vanilla extract

For the Frosting:

1 can (13.5 ounces or 1 3/4 cup) unsweetened coconut cream, including the liquid
1 cup stevia-sweetened dark chocolate baking chips

Instructions

Preheat the oven to 350F and grease a 9x13-inch cake pan with cooking spray, or line it with parchment paper. Set aside.
In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and monk fruit sweetener.
Make a well in the center of the dry ingredients and add the melted butter, eggs, pumpkin puree, and vanilla. Fold the ingredients in until a super thick batter forms.
Scrape the batter into the prepared baking pan. Grease your hands with cooking spray or oil and press the batter into an even layer in the pan.
Bake in the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place the cake on a wire cooling rack to cool completely.
In a large, microwave-safe bowl, add the chocolate chips and coconut cream. Mix together.
Microwave for 15-second intervals, whisking in between until the chocolate and cream are melted and form a smooth, somewhat thick and soupy mixture.
Place the bowl in the fridge and let it sit for 2-3 hours, whisking every 30-50 minutes until the frosting is thickened and a spreadable, fluffy consistency.
Spread the frosting over the cake and decorate, then serve.

Notes

Cover the cake or place it in an airtight container and store it in the fridge for 3 days.
Unfrosted cake can be stored at room temperature for 3 days, or in the fridge for 5 days.
The frosting can be stored in the fridge for 1 week.
To freeze the cake, wrap it in plastic wrap then store it in an airtight container in the freezer for up to 4 months.
To melt the butter easily, place it in a microwave safe bowl and cook in 15-second intervals, stirring in between cooks.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 275Total Fat: 12gCholesterol: 57.7mgSodium: 146.2mgCarbohydrates: 23.2gNet Carbohydrates: 4.77gFiber: 5.9gSugar: 1.6gSugar Alcohols: 15.2gProtein: 6.6g

The post Keto Chocolate Cake appeared first on The Best Keto Recipes.

Keto Blueberry Lemon Cheesecake Bars

Annie — Sat, 11 Mar 2023 13:00:00 +0000

These Keto Blueberry Lemon Cheesecake bars are the ultimate four-layer keto dessert! At about 5.5 net carbs per bar, you won’t believe how decadent these are!

Easy Keto Cheesecake Bars

I think cheesecake is an amazing dessert. First, there is a chewy or crunchy crust. There’s a rich, decadent filling. There’s usually a topping of some sort. What more could you want? These keto blueberry lemon cheesecake bars are one of my favorite ways to make cheesecake. Sweet blueberries and tart lemons are a perfect match. They go so well with the richness of the cream cheese. But the recipe doesn’t stop there. It also has a coconut crumble topping!

This might sound gourmet. And it definitely tastes gourmet. But it takes less than an hour to make. And because these are bars, it’s a great dessert to bring to a party or potluck.

Why You’ll Love These Keto Blueberry Lemon Cheesecake Bars

There are many different reasons to love this tart keto dessert. Here are a few reasons why I think you’ll love them.

Gluten-free. The crust and the crumble topping in this recipe both use almond flour. That means this recipe is entirely gluten-free.
Fast and easy. These cheesecake bars are bursting with flavor, but they’re surprisingly easy to make. They take less than an hour, and they don’t require a ton of effort. It’s a great dessert to throw together last minute.
Storable. A lot of desserts get worse when you store them. Not these cheesecake bars. They’re just as good out of the fridge as they are at room temperature. That means you can make them in advance!
Good party food. Because these cheesecakes are bars, they’re a great food for a party. I make a big batch of these when hosting an event, or when attending a potluck. Everyone will love them, and they’re an easy finger food.

Ingredients Needed

Here are all the ingredients that you need to make these keto blueberry lemon cheesecake bars. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient.

For the Almond Flour Crust:

Butter: Make sure to use unsalted butter.
Almond flour: this recipe was not formulated for coconut flour, I do not recommend any substitutions.
Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

For the Low Carb Blueberry Sauce:

Blueberries: It’s best to use fresh blueberries, but frozen ones will also work.
Water: just a little extra liquid is needed to make this sauce.
Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

Ingredients for Lemon Cheesecake:

Cream cheese: room temperature cream cheese.
Egg yolk: from a size large egg.
Monkfruit: sugar-free, keto-friendly sweetener.
Lemon Juice and Zest: you will need 2-3 lemons for this recipe.
Vanilla extract: it’s important to use 100% pure vanilla extract.

For the Crumble Topping:

Butter: use unsalted butter for the topping.
Almond flour: almond flour only, not coconut flour.
Coconut flakes – Make sure the coconut flakes are unsweetened to keep this recipe keto-friendly.

How to Make Gluten-Free Cheesecake Bars

Here’s how to make the fruity keto dessert. It’s super easy!

Make the sauce. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan. Simmer until the sauce becomes thick. This should take 10-15 minutes.
Preheat the oven. Turn the oven on to 350F.
Prep a pan. Line an 8×8-inch pan with parchment paper or aluminum foil.
Make the crust. Add the melted butter, almond flour, and Swerve sweetener to a bowl, and stir to combine. Press the mixture into the pan.
Prebake the crust. Bake the crust until it just starts to brown. This should take about 7 minutes.
Chill the crust. Remove the crust from the oven and let it cool.
Make the filling. Use an electric mixer or a blender to combine the cream cheese, egg yolk, lemon juice, lemon zest, vanilla extract, and Swerve confectioners sweetener into a smooth mixture. Spread it over the crust.
Add the sauce. Spoon the blueberry sauce over the top of the cheesecake.
Make the crumble. Put the butter, almond flour, coconut flakes, and Swerve sweetener in a food processor or blender. Blend until it has the consistency of crumbs. Sprinkle over the cheesecake.
Bake. Bake the cheesecake until the top is slightly browned. This should take 18-20 minutes.
Chill. Allow the cheesecake to cool, then slice it into bars.

Tips for Success

Here are a few tricks and tips for making these tangy cheesecake bars.

Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
Let it cool. Make sure to let the cheesecake crust fully cool before adding the filling. Otherwise, the cheesecake will become a funny texture. Also, make sure to let the finished product cool fully before cutting it. That allows the bars to firm up.
Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner.

How to Store Leftovers

You can keep these keto blueberry lemon cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container.

Can I Freeze This Keto Dessert?

Yes! I love to keep these bars in the freezer. Wrap the keto dessert in plastic wrap, and then place it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight.

More Easy Keto Cheesecakes

I’m a huge fan of keto cheesecakes. Here are a few more recipes for you to try out.

Yield: 12

Keto Lemon Blueberry Cheesecake Bars

These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.

Prep Time 20 minutes

Cook Time 27 minutes

Total Time 47 minutes

Ingredients

Almond Flour Crust:

8 tablespoons butter
1 1/4 cup almond flour
2 tablespoons swerve sweetener

Low Carb Blueberry Sauce:

1 1/2 cup blueberries
1/4 cup water
1/3 cup of confectioners swerve sweetener

Lemon Cheesecake Layer:

1 (8 ounce) block cream cheese
1 egg yolk
1/3 cup confectioners swerve
1 tablespoon lemon juice
1 teaspoon lemon zest, tightly packed
1 teaspoon vanilla extract

Coconut Crumble Topping:

2 tablespoons butter
1/4 cup almond flour
1/4 cup unsweetened coconut flakes
1 tablespoons swerve sweetener

Instructions

For the Blueberry Sauce:

Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.

For the Crust:

Preheat the oven to 350F.
Line an 8x8-inch pan with aluminum foil or parchment paper.
Combine the melted butter, almond flour, and Swerve sweetener in a small bowl.
Press the crust into the foil lined pan.
Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges.
Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

For the Cheesecake Filling:

Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
Spread the cheesecake layer evenly over the crust.
Spread the prepared low carb blueberry sauce over the cheesecake mixture.

For the Coconut Crumble Topping:

Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture.
Sprinkle the crumble over the blueberry layer.
Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.

Notes

To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
Store in an airtight container in the fridge for up to 5 days.
To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.

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