KETO CARROT CAKE WITH CREAM CHEESE FROSTING

This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert.  With only 3 net carbs per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!

Despite the snow that we have been getting this week here in southern Indiana – it is officially springtime! This carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!

I’m not a huge fan of nuts mixed into desserts, but you could certainly toss some chopped pecans or walnuts into the batter of this mix or even into the frosting if that’s your thing.

If you watch the video, you may notice that I used pre-shredded carrots. This was just an act of pure laziness 😏 It certainly worked, so if you are not about that grating life, then you could also use them. Just do yourself a favor and pop them in the microwave for about 2 minutes before adding them to the batter to ensure that they get cooked through.

Also, this recipe makes a single layer cake. You can easily turn this into a 2 layer cake by simply doubling the recipe.

Ingredients
For the cake:

• 1/2 cup erythritol (granular or confectioners)
• 5 tbsp butter softened
• 4 large eggs
• 2 tbsp Unsweetened Almond Milk
• 1 tsp vanilla
• 1 1/2 cups Almond Flour
• 2 tbsp coconut flour
• 1 tbsp Baking Powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 cup carrot (about 1 large carrot) finely grated

For Cream Cheese Frosting:

• 4 oz cream cheese softened
• 2 tbsp butter softened
• 1 tsp vanilla
• 1 tbsp Heavy Cream
• 1/4 cup Confectioners Erythritol

Instructions
For the Cake:

1. Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
2. In a large bowl, beat together the erythritol and butter until fluffy.
3. Beat the eggs in, then the almond milk and vanilla.
4. Next, beat in the almond flour, coconut flour, baking powder and spices. 
5. Fold in the shredded carrot and mix just until it is well integrated into the batter. 
6. Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. 
7. Allow to cool completely before frosting.
8. ....................................

for full recipes please see : www.thismomsmenu.com

KETO COCONUT BARS

Sweet craving? These soft, chewy Keto coconut bars are healthy dessert heaven. NO-BAKE and made with only 5 ingredients, you’ll never guess these decadent-tasting candy bars are low in carbs and sugar free!

I’m a big fan of easy sugar free sweets, and this recipe ticks all my boxes. It does not require any baking, it comes together with only 5 ingredients and most importantly, it is intensely, supremely satisfying. Once you sink your teeth into a chewy coconut bar you’ll know exactly what I’m talking about!

Essentially, no bake coconut bars are just like a Bounty bar (I think there’s a version over in the US called Mound bar) – but without the fussy chocolate covering (and all the sugar). The filling is the best part anyway, so why not get straight to it 😉

Ingredients

• 3 cups / 270g desiccated coconut unsweetened
• 1/3 cup / 80 ml coconut cream
• 1/2 cup / 120 ml sugar free syrup
• 4 tbsp coconut oil
• 1 oz / 30g dark or sugar free chocolate minimum 85% cocoa solids

Instructions

1. Blend all ingredients in a high speed blender or with an electric mixer until and you have a moist, sticky mix. The coconut shreds should be MUCH smaller than they were before blending.  
2. Line a 8x5 inch pan with parchment paper and fill in the coconut mix. Press down with your hands until it's nice and firm. Smooth the top with a spatula.
3. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

for full recipes please see : sugarfreelondoner.com

Keto Desserts: 14 Easy Ketogenic Dessert Recipes

These no bake coconut crack bars really ARE seriously addictive and you have no excuse NOT to make them.Using just three healthy ingredients and less than 5 minutes to prepare, you’ll never need to buy store bought candy bars or snacks. Did I mention that these addictive coconut bars are also completely paleo and vegan too?

Back in 2014, I first shared a recipe for homemade bounty coconut bars. A few months back, I gave it a protein-rich makeover, along with a few little tweaks.  A little over a month ago, I loosely adapted the recipes yet again, to make them keto-friendly and sugar-free.

They also became even easier to make.

Ingredients

• 3 cups Shredded unsweetened coconut flakes
• 1 cup coconut oil, melted
• 1/4 cup monk fruit sweetened maple syrup Can substitute for any liquid sweetener of choice

Instructions

1. Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment paper and set aside. Alternatively, you can use a loaf pan. 
2. In a large mixing bowl, add your shredded unsweetened coconut. Add your melted coconut oil and monk fruit sweetened maple syrup (or sticky sweetener of choice) and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water. 
3. Pour the coconut crack bar mixture into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Cut into bars and enjoy! 
4. ........................................

for full recipes please see : thebigmansworld.com

Keto Pumpkin Cream Cheese Cookies

Pumpkin cookies are so easy and a perfect taste of fall. I love fall. It is my favorite season by far. Even though we are still having hot days here in New York, as soon as the calendar turns to September I need to have pumpkin.

Actually, it was a happy mistake that created this recipe. I thought I was testing the pumpkin roll recipe, but it was the wrong recipe and did not work for the roll cake. However, I forgot to take it out of my test notebook. Rather than waste the ingredients, I thought, “Well, maybe I will try to make it as a cookie.” Hence these cookies were born. I could not be happier that a failed recipe turned into a winning recipe. Although I did have to tweak it a bit after making it the first time, that just meant more yummy pumpkin cookies to try. Fine by me. 🙂

These cookies are soft and full of pumpkin flavor. Perfect to have with a glass of almond milk or a cup of coffee or tea. It just makes you feel like fall is upon us in a very delicious way. Soon, it will be winter and fall will be just a memory. Especially because fall goes away too quickly, but you can still enjoy these cookies to get a taste of fall anytime.

We have lots of desserts to satisfy your keto sweet tooth. Check out some of our other dessert recipes:

Ingredients

• 2 oz. cream cheese (softened)
• ¼ cup butter (softened)
• 2 Tbsp. sour cream
• ½ cup pumpkin puree
• 2 eggs
• 1 cup almond flour We use this
• ¼ cup coconut flour We use this
• ½ cup powdered erythritol We use this
• 2 tsp. pumpkin pie spice
• 1 tsp. baking powder We use this
• 1 tsp. vanilla

Instructions

1. Preheat oven to 400°F.
2. Line a cookie sheet with parchment paper.
3. Blend together butter and cream cheese in a medium bowl until smooth.
4. Add sour cream, pumpkin, eggs, and vanilla. Blend until well combined.
5. In a separate bowl, mix together (with a fork) almond flour, coconut flour, erythritol, pumpkin pie spice, and baking powder until well combined.
6. ................................

for full recipes please see : www.certainlyketo.com

Berry Bars (vegan, whole grain, dairy-free options)

These berry bars have a substantial layer of blueberries mixed with berry jam nestled between a streusel-like crust and topping! With vegan, whole grain and dairy-free options but can also be made with all-purpose flour. Thanks to Bob’s Red Mill for making today’s post possible!

Ingredients

For the crust and topping:

• 1 1/2 cups (150 grams) rolled oats
• 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
• 1/2 cup (100 grams) brown sugar or raw sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup (149 grams) room temperature coconut oil¹ (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version

For the filling:

• 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
• 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
• 1/2 teaspoon vanilla extract
• pinch of salt

Directions

1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
5. Visit Berry Bars (vegan, whole grain, dairy-free options) By https://www.texanerin.com/ For Full Instructions

FUDGY VEGAN BROWNIES

These fudgy vegan brownies are have a crispy exterior and dense and fudgy interior. They come together quickly and bake just in time for your coffee break.

INGREDIENTS

• 2 tbsp flax / chia meal OR 3 tbsp reduced aquafaba*
• 220 g / 1 ¾ cup white plain cake (as opposed to bread) flour
• ¼ tsp baking soda
• 6 tbsp / 3/8 cup raw cocoa powder
• 110 g dark chocolate (I used 70% cocoa)
• ¼ tsp salt
• 60 ml / ¼ cup espresso + 75 ml / 5 tbsp boiling water
• 200 g / 1 cup caster sugar
• 80 ml / ¼ cup + 1 tbsp + 1 tsp mild olive oil
• 30 g pistachios, chopped (optional)

METHOD

1. If using flax or chia, prepare them by mixing 2 tbsp of ground seeds with 3 tbsp / 45 ml of water. Put aside in the fridge to allow it to thicken.
2. Pre-heat the oven to 180° C / 350° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily. Oil the sides of each muffin hole. Do not rely just on greasing the tin with olive oil alone as in my experience hardened tops are likely to come off when trying to remove brownies after baking (see the photo I put on my Instagram – @lazycatkitchen).
3. Weigh your flour, add baking soda and mix the two together, sift. Set aside.
4. Chop your chocolate very finely. Put it into a big mixing bowl, with cocoa powder and salt. Stir well.
5. Visit FUDGY VEGAN BROWNIES By https://www.lazycatkitchen.com/ For Full Instructions

Blueberry Muffins With Streusel Crumb Topping

This blueberry muffins recipe will soon become your favorite breakfast recipe keeper! It is perfect if you searching for delicious,refreshing and easy breakfast idea!! Unbelievable! I looked at all my posts again from my first blogging days and saw a very surprising fact for me. Among the 45 recipes that I posted until now, there is no recipe for muffins!

Ingredients

For Blueberry Muffins:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs ( or 3 small)
• 1 cup granulated sugar
• 1 cup yogurt
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 1/3 cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1 1/3 cup for topping)
• 1-2 tablespoon flour

For Streusel Topping:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 stick salted butter-melted
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
4. Visit Blueberry Muffins With Streusel Crumb Topping By https://omgchocolatedesserts.com/ For Full Instructions