Category: Sweets

Keto Fudge Brownies

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What you need:

  • 1/2 cup stevia (or swerve)
  • 1/2 cup unsweetened Cocoa Powder
  • 4 tbsp Butter
  • 2 large Egg
  • 1 tsp vanilla extract
  • 1 cup Almond Flour
  • 1 tsp Baking powder

What to do:

Preheat oven to 350F

Combine cocoa powder, stevia, and melted butter.  Once mixed add in eggs, vanilla, and baking powder and mix.  Add the almond flour and mix.

Pour into greased 9×9 pan and bake for 20 minutes. Sprinkle some stevia on top for decoration if desired.

Notes:

Same recipe can be used to make cookies.  Just form into one inch balls, flatten on a greased pan and bake for 12 minutes.

Keto Fudge

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What you need:

  • 1 cup butter
  • 2 oz unsweetened baking chocolate
  • 1 cup almond butter or peanut butter
  • 8 ounces cream cheese
  • 2/3 cup low carb powdered sweetener
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract

What to do:

Line an 9×9 with wax paper.

Melt butter and baking chocolate in microwaveable bowl.

In a bigger bowl, or stand mixer, pour nut butter and melted butter/chocolate mixture and blend well with an electric mixer.  Add in cream cheese and blend until smooth.  Add in remaining ingredients and mix until incorporated.

Spread mixture into prepared 9×9  pan and chill in freezer to quick set for 5-10 minutes.

Pull wax paper and fudge out of pan together.  Gently peel away the wax paper, and using a large knife or pizza cutter slice fudge into 1-inch squares.  Store in fridge.  Enjoy!

 

Homemade Greek Yogurt (Slow-cooker)

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What you need:

  • 1 gallon whole milk
  • 1 cup plain yogurt (store-bought or from a previous batch)

What to Do:

Pour milk into a slow cooker, cover and set to HIGH. Using a thermometer, heat the milk to 180 F (it will take about 2 hours).  Once it’s at 180 F, turn off the slow cooker, keep the lid closed and let the milk cool to 110 degrees F (this will take 2 hours).

Once milk is about 110 F, add some of the warmed milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker. Close the lid.  Wrap the slow cooker with a large towel and let it sit at room temperature for 12 hours or overnight. The milk will have thickened and the whey will have started separating from the milk.

Line a colander with a cheesecloth, and set the colander over a large bowl or pot.  Pour the yogurt into it and let it strain at room temperature for several hours, until you’ve achieved the desired thickness.  Store the yogurt in the fridge in an airtight container.  This recipe makes about 8 cups.  Make sure you reserve a cup of yogurt to make another batch!

Grain-Free Granola

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What you need

  • 1 cup raw almonds, chopped
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 cups raw sunflower seeds
  • 1 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 3 cups unsweetened coconut flakes
  • ½ cup Swerve sweetener
  • 1/3 cup coconut oil, melted
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

What to do

Preheat oven to 350F.

Place coconut, nuts and seeds in a large bowl.

Melt the coconut oil and mix in the cinnamon, ginger, and swerve sweetener.

Pour oil mixture over the nut mixture and combine until fully incorporated. Place on a baking sheet and bake for 20 minutes, turning mixture every 3 minutes.

Allow to cool thoroughly and place in airtight container. Eat by itself or as a topping for plain yogurt.

Macros

For ¼ cup serving: 180 Calories, 5g Protein, 5g Carbs, 17g Fat, 3g Fiber, 1g sugar

Keto “Oreos”

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What you need

Cookies

  • 2 1/4 cups almond or hazelnut flour
  • 3 tablespoons coconut flour
  • 4 tablespoons cocoa powder
  • 1 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener
  • 1 egg
  • 1 teaspoon vanilla extract

Cream Filling

  • 4 oz. cream cheese – softened
  • 2 tablespoons butter
  • 1/2 teaspoons vanilla extract
  • 1/2 cup Swerve Sweetener

What to do

Pre-heat oven to 350 degrees.

In a medium bowl mix together the dry ingredients.

In a separate bowl, cream together the Swerve and butter until light and fluffy, about 2 minutes. Add egg and vanilla, mix until fully combined.

Add dry ingredients and mix until combined.

Roll out dough between two sheets of waxed paper to a rectangle about 1/8 of an inch thick. Using a circle cutter, cut out as many cookies as you can. Place them onto a parchment-lined cookie sheet.

Bake cookies for 10-12 minutes. Let cool completely before filling.

Filling:

Using a food processor, cream together cream cheese, and butter. Mix in vanilla extract. Gradually mix in powdered Swerve.

Store cookies in the fridge.

Macros

Whole recipe: 1900 Calories, 35g Protein, 52g Carbs, 184g Fat, 30g Fiber, 8g sugar

Makes 30-40 cookies