Keto Apple Cinnamon Cake

Keto Apple Cinnamon Cake

keto apple cinnamon cake recipe

This Keto Apple Cinnamon Cake makes the perfect breakfast on a cold fall morning. 

It also makes a great snack paired with a cup of coffee or tea.

This keto apple cake is soft, fluffy and moist.

It has layers of cinnamon sugar and is topped with a delicious cream cheese glaze. 

It's basically keto cinnamon rolls with some apple added..in cake form. Continue reading “Keto Apple Cinnamon Cake”

Low Carb Keto Pumpkin Bread Recipe

Low Carb Keto Pumpkin Bread Recipe

keto pumpkin bread recipe

This Low Carb Keto Pumpkin Bread Recipe was AMAZING.

This is honestly one of the best keto desserts I've made in a while.

It's fluffy, soft, moist and has a perfectly crisp crust.

I added pecans to the loaf, which I feel really took it just that extra bit over the top!

The spices in this loaf are also perfect for fall.

Cinnamon, Nutmeg, Allspice and Cloves.. you can't get more fall than that!  Continue reading “Low Carb Keto Pumpkin Bread Recipe”

Soft And Chewy Keto Ginger Cookies

Soft And Chewy Keto Ginger Cookies

soft and chewy keto ginger cookies

Soft And Chew Keto Ginger Cookies

These Soft and Chewy Keto Ginger Cookies are the perfect intro to my fall keto recipes!

I kind of already started with my Carrot Cake Balls, Hazelnut Pudding Pie and Keto Cinnamon Sugar Donuts.. but that's besides the point.

Now we are officially in September so you KNOW low carb fall recipes are going to be popping up left and right.

This means plenty of pumpkin spice, ginger, carrot and apple and cinnamon flavours. 

My favourite.

These spiced Soft and Chewy Keto Ginger cookies are no exception. Continue reading “Soft And Chewy Keto Ginger Cookies”

The Best Keto Fried Cinnamon Sugar Donuts

The Best Keto Fried Cinnamon Sugar Donuts

the best keto fried donuts

The Best Keto Fried Cinnamon Sugar Donuts

These are The Best Keto Fried Cinnamon Sugar Donuts.

I'm not even sugar coating it (pun intended).

These are just straight-up the best keto donuts you will EVER try. I guarantee. 

I've tried SO MANY RECIPES trying to get the perfect keto friendly, low carb donuts and they just never turn out quite like I want them. 

I've gotten close a few times. I've even made keto donuts that friends and family “didn't mind”. But that was never good enough.

I had to make donuts that would make everyone go “Wow! I can't believe these are keto!” 

And I'm so excited to say, I finally achieved this. Continue reading “The Best Keto Fried Cinnamon Sugar Donuts”

Low Carb Apple Cinnamon Muffins

Low Carb Apple Cinnamon Muffins

Low Carb Apple Cinnamon Muffins

Delicious, sweet and soft, these Low Carb Apple Cinnamon Muffins are super simple to make and are a perfect “healthier” dessert option!

These are great for a quick make-ahead breakfast and freeze well.

I've included both a regular gluten-free apple cinnamon muffin version and a low carb apple cinnamon muffin version below so make whichever one best fits your dietary needs!

Low Carb Apple Cinnamon Muffin Ingredients:

  • Truvia – Since I’ve re-made this recipe many times, I’ve switched over to using a monkfruit/erythritol blend instead of truvia. The reason being.. It’s much more keto-friendly in terms of it’s effect on insulin levels and it probably has the closest taste to real sugar! I highly recommend trying it out. I use this blend from SoNourished.
  • Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Blackstrap molasses– I use this as a brown sugar alternative. You can leave this out but it adds really great flavour for minimal carbs!

Gluten Free Apple Cinnamon Muffin Tips

  • Make sure all of your ingredients are at room temperature before baking for best results.

Tools I used to Make Sugar Free Apple Cinnamon Muffins

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Continue reading “Low Carb Apple Cinnamon Muffins”

Gluten-Free, Dairy-Free, Apple Cinnamon Breakfast Muffins

Gluten-Free, Dairy-Free, Apple Cinnamon Breakfast Muffins

 

Apple Cinnamon Breakfast Muffins
Recipe Type: Dessert, Snack, Breakfast
Author: Sam
Prep time:
Cook time:
Total time:
Serves: 11
Gluten-Free, filling, high-fibre muffins, perfect for a snack or a quick breakfast grab.
Described as:
-“The best muffin I ever ate”.
-“So moist, much better than the store-bought ones!.”
Ingredients

 

Instructions
  1. Pre-heat oven to 350*F.
  2. In a medium bowl, combine oat flour(or ground oats), almond flour, spices, salt, baking soda and baking powder.
  3. In a separate large bowl, whisk together sugar, Truvia and coconut oil.
  4. Next, whisk in the eggs and applesauce.
  5. Gradually add your dry mixture to the wet ingredients, whisking well to combine.
  6. Fold in the apple and almonds then spoon into a lined muffin tray.
  7. Optional. top with additional apple/almond pieces for presentation.
  8. Bake in pre-heated oven for 21-25min or until a toothpick comes out clean and the top is no longer wet to the touch.
  9. *Careful not to under-bake*
  10. Cool on a wire rack.
  11. Optional: Brush the tops with butter and sprinkle cinnamon sugar OR mix together the ingredients for the simple glaze and drizzle on top.
  12. Enjoy!
Serving size: 1 Muffin
Calories: 184, 21 Carbs, 4g protein

Low-Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

Low-Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

MUFFIN 1.jpg

img_4689muffin 3.jpgMUFFIN 2.jpgLow Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

Serves: 6-8 (see below) 

Ingredients:

Cinnamon Carmel Filling:

      • 1/4 cup water
      • 1/4 cup truvia sweetener (or 1/2 cup sweetener that measures like sugar)
      • 1 egg yolk, whisked
      • 2 tbsp(15g) butter
      • 1/2 tsp vanilla extract
      • 1/4 tsp molasses (leave out OR replace with yacon syrup for keto) 
      • pinch of salt
      • 1/4 tsp cinnamon 
      • 30g pecans, finely chopped (mine were lightly salted) 

Cream Cheese Frosting (OPTIONAL): 

      • 1/4 cup greek yogurt or cream cheese
      • 1 1/2 tbsp Splenda
        (more or less to taste) 
      • 1 tbsp almond milk (or any milk) (Up to 2 tbsp milk if using cream cheese)
      • 1/16 tsp of vanilla extract

Directions: 

      1. Pre-heat oven to 350*F
      2. In a medium sauce-pan, combine all caramel filling ingredients except nuts.
      3. Turn heat just below high and stir constantly until the mixture starts to boil
      4. Once boiling, keep stirring constantly for about 30s
      5. Remove from heat and check thickness, it should be just a bit thinner than your average caramel sauce
      6. If not, boil a little longer while whisking constantly until desired thickness is reached (*note: it will thicken more as it cools). 
      7. Remove from heat, pour in a bowl and stir in the nuts. Set aside.
      8. In a large bowl, combine all dry ingredients.
      9. In another medium bowl, whisk together the almond milk and egg. 
      10. Add the wet to the dry mixture and stir in the melted butter until everything is combined.
      11. Using a prepared muffin tin lined with muffins cups AND sprayed with oil, fill each one with just enough batter to cover the bottom.
      12. Next drop 1 spoonful of the caramel mixture on top. 
      13. Add another scoop of the batter, enough to fill the muffin tin about 1/2-3/4 of the way full. Then repeat with the remaining caramel sauce.***
      14. Swirl the top of each muffin with a toothpick. 
      15. Bake for 18-22min or until the muffins have risen and a toothpick JUST comes out clean, don’t over-bake. (*note some caramel sauce might get on the toothpick but the muffin will be cooked!) 
      16. Mix together all Frosting ingredients if using.
      17. Cool slightly before removing from the pan. Pour frosting on top of muffins just before serving warm!

Enjoy!

***NOTE: I made 6 large muffins but you could easily make 8 regular ones, which i recommend because I believe they would rise better in the center. Nutrition is listed for both options, frosting is not included as this is optional. 

Nutrition for 1/6th of recipe:  16F/4C(NET)/11P & 11g fibre      

Nutrition for 1/8th of recipe: 12F/3C(NET)/8P & 8g fibre

Follow: @sammysamgirl on IG for more!

No-Bake Cinnamon Roll Protein Cookie

No-Bake Cinnamon Roll Protein Cookie

15497472_10154742829309043_1196460968_n15451440_10154742823204043_755686850_n15493882_10154742823139043_1658147049_n

Soft and chewy, 

takes minutes to make, plus it's high in protein.

What more could you want from a cookie?

No-Bake Cinnamon Roll Protein Cookie

Serves: 1

  • Ingredients:
  • 18g(about 1/2 a scoop) lean body vanilla whey (or another great-tasting vanilla whey!)
  • 1 tbsp(6g) almond flour
  • 1 1/2 tsp splenda (or another sweetener than measures like sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp truvia  (recommended but can use 1tsp of another sweetener than measures like sugar)
  • tiny pinch of xanthan gum(optional)
  • pinch of salt
  • 2 crushed pecans (optional)
  • 1 tsbp(15g) vitafiber syrup ( can use sugar-free syrup but results may vary)
  • 1/2 tbsp(7g) butter, softened
  • 1/4 tsp vanilla extract
  • 1/16 tsp maple extract (optional)

Directions: 

  1. Combine all dry ingredients in a bowl.
  2. In another microwavable bowl sprayed with oil, add the vitafiber and microwave for 30s.
  3. Stir in the wet ingredients until butter has melted.
  4. Stir in dry ingredients until a crumbly dough has formed
  5. Use your hands to form the dough into a ball and then flatten on a piece of saran wrap into desired cookie shape.
  6. Wrap fully with saran wrap and place on a plate in the freezer for at least 10min before removing to eat.

Enjoy! 

Note: Cookie is best stored in fridge or freezer. If stored in the freezer, remove a few minutes before eating to soften up.

Nutrition per cookie: 11F/5C(NET)/10P & 16g fibre