Keto Turtle Brownies

Keto Turtle Brownies

keto turtle brownies

If you are looking for THICK, FUDGEY, GOOEY, RICH, DENSE BROWNIES without added sugar and carbs… then look no further then these Keto Turtle Brownies.

These are the BEST keto brownies I’ve ever made.keto turtle bro

When you think of brownies..these are exactly what you’d imagine. No cakey, light, dry brownies over here.

I use REAL chocolate along with cocoa powder in this recipe to create a rich chocolate flavour. Continue reading “Keto Turtle Brownies”

KETO PEPPERMINT BROWNIE CHEESECAKE (Easy)

KETO PEPPERMINT BROWNIE CHEESECAKE (Easy)

KETO PEPPERMINT BROWNIE CHEESECAKE

keto peppermint brownie cheesecake

OH MAN. If you want your kitchen smelling like a chocolatey, rich, holiday happy heaven..then look no further.

This Keto Peppermint Brownie Cheesecake had us drooling as it baked.

The house smelled like it was ready for a viewing.

(You know in the movies when they bake the chocolate-chip cookies and take them out of the oven right before showing the house..no just me?)

Anyways, if you make this cake and bring it to a family gathering this Christmas, I guarantee you’ll have people begging for the recipe and asking you to come back with it every year (I’m just warning you in advance, it’s that good). Continue reading “KETO PEPPERMINT BROWNIE CHEESECAKE (Easy)”

Keto Nanaimo Cheesecake Squares

Keto Nanaimo Cheesecake Squares

KETO NANAIMO CHEESECAKE SQUARES

keto nanaimo

I’m so happy to share these with you guys! They turned out so much better than I expected!

I always had the idea in the back of my mind to create a cheesecake of some sort with the crust and topping of a Nanaimo bar but never got around to it…that is, until I realized I had a bar of cream cheese I really needed to use up!

I am SO GLAD I decided to finally go for it. These are delicious and look awesome when cut into small squares. The filling is slightly different than a standard cheesecake because we use a bit of heavy cream and xanthan gum to give it a Nanaimo bar custard-like texture.

These are honestly so tasty I had to stop myself at 3 pieces..as I’m sure I could have continued. Anyways, I hope you enjoy these keto nanaimo cheesecake squares as much as I did!! Continue reading “Keto Nanaimo Cheesecake Squares”

Low-Carb Cinnamon Roll Cake

Low-Carb Cinnamon Roll Cake

LOW CARB CINNAMON ROLL CAKE

This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.

Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’s definitely worth it.
Continue reading “Low-Carb Cinnamon Roll Cake”

TWO-BITE FAT-BOMB BROWNIES

TWO-BITE FAT-BOMB BROWNIES

TWO-BITE FAT BOMB BROWNIES

GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there’s no sugar in these..like you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…”Um..do you have any left?”

The whole tray was gone within just over an hour. I even had kids enjoying them just as much!

This recipe is one of my all-time favourites (and that’s saying a lot considering my website contains 100’s of recipes).

So, without further ado, this is how you make the most amazing keto-friendly two-bite fat bomb brownies:
Continue reading “TWO-BITE FAT-BOMB BROWNIES”

Grab and Go Keto Granola Bars

Grab and Go Keto Granola Bars

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Grab and Go Keto Granola Bars

Serves 4-8

🔷🍶Ingredients:🔷

  • 1/4 cup almond flour(30g)
  • 1/4 cup unsweetened coconut flakes(15g)
  • 2 tbsp chia seeds(30g)
  • 2 tbsp ground flax (13g)
  • 1/4 cup pecans chopped(30g)
  • 1/4 cup(60g) #vitafiber syrup (IMO syrup) (You can purchase this here for CA or here for US.
  • 1 tbsp butter softened(15g)
  • 1 tsp vanilla extract
  • 2 tbsp Splenda(or another sweetener that measures like sugar)
  • Optional: 1 tbsp(15g)Sugar-free chocolate chips

🔷Directions:🔷
1️⃣Preheat oven to 300*F
2️⃣In a medium bowl, combine all dry ingredients.
3️⃣Mix in the butter, syrup and vanilla until a sticky mixture is formed.
4️⃣Line a cookie sheet with parchment and spread the mixture out, pressing it into a thin rectangular shape. (You can spray your fingers with Pam if it is sticking)
5️⃣Bake for 11-15min or until the edges are lightly browned and the centre is cooked through.
6️⃣Remove from oven and cool completely before slicing into 4 or 8 bars. (Put it in the freezer for faster cooling, the bars will also harden-up as time goes on!)
Eat immediately or store in an air-tight container once completely cooled. Enjoy ☺️

Per Bar: 16F/4C(Net)/5P & 21g fibre (* divide macros in 2 if slicing into 8 pieces)

Follow: @sammysamgirl for more!

Copy-Cat Peanut Butter Victory Protein Bar

Copy-Cat Peanut Butter Victory Protein Bar

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Copy-Cat Peanut Butter Victory Protein Bar

Ingredients:

  • 22g Peanut Butter Whey (about 3 tbsp)-I use Whey Gourmet
  • 1 tsp powdered milk
  • 2 tsp PB2
  • 1 tsp splenda
  • Pinch of salt
  • 2 tbsp (30g) vitafiber syrup –>You can purchase here for CA or here for US.
  • 2 tsp(10g) natural peanut butter
  • 1/8 tsp vanilla extract

Directions:

  1. Combine all dry ingredients in a small bowl
  2. Add the vitafiber in another microwavable bowl and microwave for 30s.
  3. Remove and quickly stir in peanut butter & vanilla.
  4. Next add your dry mixture stirring until a dough forms. *
  5. Use your hands to mould it into a bar shape.
  6. Place on a plate lined with saran wrap.
  7. Cover the bar entirely with the saran wrap to finish shaping.
  8. Freeze for 10-15min or until desired texture is reached.
  9. Remove for a few min. just before eating.

Enjoy! 

*Add a FEW drops of almond milk if needed.

Per bar: 6F/7C(NET)/21P & 21g fibre

Follow: @sammysamgirl for more!

Pumpkin Marble Protein Cheesecake Bars (Keto & High Protein Options)

Pumpkin Marble Protein Cheesecake Bars (Keto & High Protein Options)

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Keto Pumpkin Cheesecake Bars    

Serves: 9                                                                                

Crust: 

  • 1/2 cup(60g) almond flour
  • 1/2 cup(56g) quest protein powder (or another 1/2 cup almond flour)
  • 4 tbsp(60g) butter
  • 1 1/2 tbsp Splenda
    (OR another sweetener that measures like sugar)
  • 1/2 tsp cinnamon
  • pinch of salt

Cheesecake Filling:

  • 1, 8oz pkg. Cream Cheese
  • 3/4 cup(175g) Sour Cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp Splenda
    (OR another sweetener that measures like sugar)
  • 2 tbsp Truvia
    (OR another sweetener to taste)
  • 2 tbsp(15g) almond flour
  • 1/4 tsp salt
  • 2 eggs

Pumpkin Filling:

  • 1/2 cup(120g) pumpkin puree
  • 1/2 tsp cinnamon 
  • 1 tbsp Truvia
    sweetener (or to taste)
  • optional: 1/8 tsp both nutmeg and ginger
  • Directions:
  1. Preheat oven to 350*.
  2. Spray an 8×8 inch baking dish with oil.
  3. In a bowl, combine the crust ingredients until a dry crumbly mixture is formed.
  4. Using your hands, press the dry mixture evenly into the bottom of the baking dish.
  5. Bake for 10min in the preheated oven. Remove and cool on a rack. Turn the oven down to 340*F.
  6. Meanwhile, combine the cheesecake filling ingredients and beat just until combined. 
  7. In a smaller bowl, stir together the pumpkin, cinnamon, spices and the 1 tbsp of truvia.
  8. Stir 1/3 of the cheesecake filling into the pumpkin mixture.
  9. Next, pour half of the cheesecake mixture onto the prepared crust, smooth out evenly.
  10. Drop half the pumpkin filling in spoonfuls on top of the cheesecake layer, swirl with a knife.
  11. Repeat steps 10 and 11 once more, then bake at 340*F for 45-50min or until cheesecake is set and edges lightly brown. (I ended up baking it at 340* for 45min then shutting off the oven and leaving the cheesecake in until the center was set(about 20min to 1/2 an hour) before refrigerating )
  12. Cool, then refrigerate for AT LEAST an hour or longer, before slicing into 9 squares. Enjoy!
  13. OPTIONAL TOPPING: Beat together 1/4 pkg. sugar-free vanilla or white chocolate pudding mix and 1/4 cup heavy whipping cream, drizzle or dollop on top. 

Per Bar: 8F/6.5C/14P & 1g Fibre

High Protein-Alternative Recipe

Serves: 9

Crust: 

  • 1/2 cup(60g) almond flour
  • 1/2 cup(56g) quest protein powder
  • 4 tbsp(60g) light butter
  • 1 1/2 tbsp splenda 
  • 1/2 tsp cinnamon
  • pinch of salt

Cheesecake Filling:

  • 1 cup(250g) PUREED 2% cottage cheese (weigh after pureeing!) OR Cream Cheese
  • 3/4 cup(175g) 3% greek yogurt OR Sour Cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp splenda 
  • 2 tbsp Truvia 
  • 2 tbsp(15g) almond flour
  • 1/4 tsp salt
  • 1/2 cup (126g) egg whites OR 2 eggs

Pumpkin Filling:

  • 1/2 cup(120g) pumpkin puree
  • 1/2 tsp cinnamon 
  • 1 tbsp truvia sweetener (or to taste)
  • optional: 1/8 tsp both nutmeg and ginger

Directions:

  1. Preheat oven to 350*.
  2. Spray an 8×8 inch baking dish with oil.
  3. In a bowl, combine the crust ingredients until a dry crumbly mixture is formed.
  4. Using your hands, press the dry mixture evenly into the bottom of the baking dish.
  5. Bake for 10min in the preheated oven. Remove and cool on a rack. Turn the oven down to 340*F.
  6. Meanwhile, combine the cheesecake filling ingredients except the egg whites in a large bowl. (If using whole eggs, just beat everything together)
  7. Gently stir the egg whites into this mixture just until combined(*do not beat)
  8. In a smaller bowl, stir together the pumpkin, cinnamon, spices and the 1 tbsp of truvia.
  9. Stir 1/3 of the cheesecake filling into the pumpkin mixture.
  10. Next, pour half of the cheesecake mixture onto the prepared crust, smooth out evenly.
  11. Drop half the pumpkin filling in spoonfuls on top of the cheesecake layer, swirl with a knife.
  12. Repeat steps 10 and 11 once more, then bake at 340*F for 45-50min or until cheesecake is set and edges lightly brown.
  13. Cool, then refrigerate for at least an hour before slicing into 9 squares. Enjoy!
  14. OPTIONAL TOPPING: Whisk together 1/2 pkg. sugar free vanilla or white chocolate pudding mix and 1/4 cup unsweetened vanilla almond milk (or beat together 1/4 pkg. and 1/4 cup heavy cream) and drizzle or dollop on top.  

Per Bar: 21F/3C(NET)/11P & 1g fibre

Follow: @sammysamgirl for more!

Gluten-Free Sweet and Salty Peanut Butter Oat Bars

Gluten-Free Sweet and Salty Peanut Butter Oat Bars

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Gluten Free, Sweet and Salty Peanut Butter Oat Bars

Serves: 6

Ingredients:

  • 1/4 cup(30g) almond flour
  • 2 tbsp(13g) ground flax
  • 1/3 cup(36g) gluten-free oats
  • 1/4 cup (15g) unsweetened, flaked coconut
  • 1/4 cup(30g) chopped peanuts
  • 3 tbsp splenda (or another sweetener to taste)
  • 1/8 tsp salt
  • 60g Vitafiber Syrup –>You can find this here for CA or here for US.
  • 1 tbsp natural peanut butter
  • 1 tbsp butter, softened
  • 1 tsp vanilla extract

Directions: 

  1. Pre-heat oven to 300*F.
  2. Combine all dry ingredients in a bowl
  3. Stir in all wet ingredients until a sticky mixture can be formed
  4. On a baking sheet lined with parchment and sprayed with oil, spread the mixture out and form a thin(1/4-1/2 inch depending on how crunchy you want them) square shape.
  5. Bake for 15-18min or until edges are lightly browned and the center is cooked through. (*These will harden up as they cool and sit overnight!)
  6. Cool, and slice into 6 squares.

Store in an air-tight container once cooled. Enjoy!

Per Bar: 10.5F/5.5C(NET)/4.5P & 12g fibre

Follow: @sammysamgirl for more!