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

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.

And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

 2017 update: this post is 5 years old and I have a new favorite. :D You HAVE to try these paleo chocolate chip cookies if you haven’t already! There’s also a vegan option. And for hot summer days, these no-bake oatmeal cookies (naturally gluten-free + vegan) are my favorite!

Ingredients

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
• 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
• 1 teaspoon baking powder3
• a pinch of salt if your peanut butter doesn't have salt in it
• 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. ........................................

for full recipes please see : www.texanerin.com

MOIST PUMPKIN BREAD

Even though I’ve already made Libby’s Pumpkin Bread and Pumpkin Chocolate Chip Loaf, I couldn’t resist trying this super Moist Pumpkin Bread recipe.The trick on keeping it so moist is to take it out of the baking pan, let it cool for 5 minutes, wrap in aluminum foil and let cool completely. This way all the moisture will be kept inside the loaf. Also, ingredients like pumpkin puree, oil, water and sugar ensure to make the batter moist, while cinnamon and pumpkin spice make it smell delicious.

MOIST PUMPKIN BREAD

I tried this trick and can assure you that it really works. This Moist Pumpkin Bread is my favorite from now on!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar (dark or light)
• 1 cup + 1 1/2 Tbsp all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/2 tsp cinnamon*
• 1/2 tsp pumpkin spice*
• 1 large egg or 2 small ones
• 3/4 cup pumpkin puree
• 1/3 cup oil
• 1/3 cup water

Instructions

1. In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
2. In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
3. .................................

for full recipes please see : www.kitchennostalgia.com

The Best Pumpkin Bread Recipe

This Best-Ever Pumpkin Bread is incredible! Moist, soft and fluffy with a tender crumb and bursting with pumpkin spice flavor! So easy, so wonderful! So yesterday was pretty much like any other day.

I work all day long: baking, photographing stuff, editing, cleaning, and no less than 18 loads of dishes. And a peeking into the living room to see what the big deal is on Let’s Make A Deal. If you didn’t know I was 25, would you guess I was 80? I would.

Yesterday’s highlights were that I found an almond in my bra at the end of the day, and that I also got a cake pan in the mail. Ironically, yesterday’s lowlights were that I found an almond in my bra and that I also got a cake pan in the mail.

My life is exceptionally more boring than yours, no contest.

So much so, that I don’t even really have real-life friends. I have my blog friends of course, but friends I text my dating woes to? Friends I share good news with? Friends I bitch about bad days with? A friend to tell my exciting cake pan news, or ruminate over how I found an almond in my undergarments? I have no one really, and it’s painfully lonely sometimes.

Ingredients

• ½ cup butter, softened
• 1 cup dark brown sugar
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 2 eggs
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 & ½ cups all-purpose flour

Instructions

1. Preheat oven to 350 degrees F. Liberally grease an 8-or-9" loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill-over.
2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda, salt, and flour and mix to combine, careful not to overmix. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
3. ...........................................

for full recipes please see : thedomesticrebel.com

PUMPKIN ROLL CAKE RECIPE

Pumpkin Roll tastes like the perfect fall day! This classic recipe is updated with a cream cheese-white chocolate-caramel filling and is surprising easy to make!

INGREDIENTS
PRODUCTS

• 1/2 cup chopped pecans (plus more for garnish)
• 3/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs (, separated)
• 1 cup granulated sugar (, divided)
• 2/3 cup canned pumpkin ((not pumpkin pie filling))
• 1 tablespoon lemon juice
• 1 package (8 ounces) cream cheese (, softened)
• 4 squares (1 ounce each) white chocolate (, melted)
• 1/3 cup caramel ice cream topping
• 2 packages thawed, frozen whipped topping (8 oz. each)
• 1/2 teaspoon salt

INSTRUCTIONS

1. For the cake, preheat oven to 375ºF. Line base of 10-1/2 x 15-1/2-in. jelly roll pan with parchment paper; set aside.
2. In food processor, pulse pecans until finely ground. Set aside.
3. In medium bowl, sift together flour, pumpkin pie spice, baking powder and salt. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
4. .................................

for full recipes please see : www.wilton.com

RED VELVET CAKE ROLL

Is there a more classic dessert for Valentine’s Day than the Red Velvet Cake Roll?  So beautiful in its simplicity and so utterly decadent at the same time.  A moist, spongy red velvet cake coated in powdered sugar and rolled up around a smooth and creamy cream cheese filling.  I can’t think of a better recipe to share with you this Valentine’s Day!

In general, I think cake rolls can seem intimidating, but they’re actually not difficult to make.  Cake rolls take a bit of a time commitment in their overall assembly, but actually making the cake and filling is pretty easy.

The Red Velvet Cake Roll batter is a very thin batter, and you will need to spread the batter out evenly so that it reaches all of the pan’s edges.  One thing I learned the first time I baked a cake for a cake roll is that my oven wasn’t quite level, and the batter kind of rolled a bit to one side when I put it in the oven.  So, one side of my cake was a bit thinner than the other.  Not too pleased with that, I can tell you!  I ended up trimming off about an inch of the thin side.  Grr.  The cake roll was still lovely, though, and no one was any the wiser!  🙂

Ingredients
Cream Cheese Filling

• 4 ounces cream cheese cubed and softened
• ¼ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 2 ¼ cups powdered sugar

Cake

• ¾ cup cake flour sifted
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 eggs
• ¾ cup granulated sugar
• 1 tablespoon vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 ounce bottle red food coloring
• Powdered sugar

Instructions

1. Filling
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla extract on medium speed until fluffy.
3. Add half of the powdered sugar and beat until combined.
4. Add the remaining powdered sugar and mix until smooth. Set aside.
5. ...................................

for full recipes please see : www.worthwhisking.com