Fall is coming!! This means…apples, cinnamon, warm cozy sweaters, children in cute Halloween attire, changing leaves and last but certainly not least..the beginning of pumpkin spice EVERYTHING.
Being on a keto diet does not mean you have to miss out on these trends. With these 20 delicious, decadent fall dessert recipes..you are bound to wow yourself and others (even those non-keto family members who refuse anything without a half a cup of sugar thrown into it, haha).
These are some hand-picked recipes including some of my own favourite creations along with those from several of my favourite keto blogs. I hope you enjoy them all as much as I do!
Continue reading “20 Keto Fall Desserts You NEED TO TRY”
PERFECT KETO CREPES
These Perfect Keto Crepes are so simple to make and are extremely versatile.
You can use them as a sandwich “wrap”, taco shells (cook thinner and crisper ones), enchilada wraps or just as they are; crepes, sweet or savoury!
I hope you enjoy them! They are based off of a recipe we used to use when I worked at a french bakery…just slightly lower-carb 😉
They really are perfect crepes!
Continue reading “Perfect Keto Crepes”
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”
What if I told you I made low-carb muffins that are high in protein, high in fibre, contain 0 added sugars and actually taste GOOD? Like not just “okay they are alright for being healthy” kinda good but rather, good as in “wow these are delicious I could eat the whole plate right now…but like I won’t(okay maybe just 2…)”.
Would you believe me?
I wouldn’t…but yet, here we are.
Continue reading “The BEST Keto Chocolate-Chip Muffins”
This is a super simple recipe that honestly does not take much time to make! It’s the perfect portion size for a small after-dinner treat or a sweet addition to your daily breakfast. They store easily and taste even BETTER the next day!
Continue reading “Low-Carb Mini Double Chocolate Muffins”
Gluten-Free Apple Cinnamon Muffins: Serves 12
Delicious, sweet and soft, these muffins are super simple to make and are a perfect “healthier” dessert option!
Continue reading “EASY Gluten-Free Apple Cinnamon Muffins (Low-Carb Option!)”
Dessert for breakfast is kinda my thing if you haven’t noticed…
Thankfully these muffins are packed with healthy fats, micronutrients and fibre that will keep you full for hours! A muffin with a cup of bullet-proof coffee has become my new go-to breakfast!
These are super easy to make and freeze well for an easy make-ahead breakfast or snack!
*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you’ll also need a little more sweetener.
**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you’ll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.
Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.
- Pre-heat your oven to 350*
- Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
- Combine all dry ingredients in a large bowl.
- Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.
- Use a muffin scoop to evenly disperse the batter to make 15 muffins.
- Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
- Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking).
- Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!
Nutrition (1 muffin): 16F/5C(NET)/7P & 7g fibre
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
Here’s how I made them:
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
- Combine all ingredients in a small pot
- Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
- Remove from heat and pour into a measuring cup.
- Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
- Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
- Freeze for 5-10min.
- Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
- Sprinkle a small pinch of sea salt on each one. (optional)
- Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
- Pop the cups out with a knife and enjoy!
- Store them in the freezer in an air-tight container!
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Nutrition per cup(1/7th): 79 Calories, 7.5F/2.9C(NET)/1.5P & 2.9g fibre
I’m not really sure what sparked my interest in frying things ..maybe it was this gigantic container of coconut oil I just purchased. But who knows…
This is the second keto-dough I’ve tried frying(okay actually the third but the 2nd attempt was a complete failure so we don’t need to discuss that, lol).
This dough uses a combination of coconut flour and almond flour where-as my first original dough uses almond flour only.
In all honestly I did prefer the all almond flour dough just slightly more, taste-wise but that’s only because I’m not a huge fan of the coconut flour’s flavour to begin with.
I do have to say though, the coconut flour version may fry a bit better and did seem to be a less crumbly more cookie-like textured dough.
So with that said, I will link the original dough in this post along with the one I made today so you can decide which you prefer (or which you have the correct ingredients for!).
I wasn’t going to post this as a recipe, it was more just me messing around but I really did enjoy the dough and it was SO extremely filling. I think it’s a great sweet-tooth killer that’s actually good for you!
I recommend dipping it in my cream cheese frosting listed below as that was literally the icing on the cake.
I also fried a few small ones with cream cheese inside and then rolled them in cinnamon sugar in another attempt so you definitely can get creative with this recipe.
Click HERE for First Cookie Dough Recipe.
Ingredients (Serves 3):
Optional Cream Cheese Frosting:
- Combine all dry ingredients in a bowl.
- Stir in your beaten egg, melted butter and vanilla until thick dough starts to form,
- Stir in the chocolate chips.
- Form the dough with your hands, combining the ingredients and forming a ball.
- Place the ball in the fridge while you heat your oil on high, in a large frying pan.
- Using a thermometer, heat your oil until 375* is reached, then fry your dough (turn down the oil or remove from heat so it does not go into the 400* range when frying).
- Remove the dough from the fridge and form it into 3 balls.
- Using a large (preferably)round spatula place the dough balls gently into the oil.
- Fry for roughly 1-2 minutes (more or less depending on how cooked you want the inside to be).
- Rotate it a few times in the oil before removing and setting on a piece of paper towel to drain.
- Optional: Combine the frosting ingredients and use as a dip to serve for cookie dough ball with! (SO GOOD). Enjoy!
Nutrition Per Serving(1/3 of recipe): 19F/8C(NET)/10P & 10g fibre
Hey guys! Coming at you with a twist on a classic. These are currently all over the internet but there’s nothing quite like this one..
It’s opposite day today and the outside is peanut butter while the inside is chocolate..not only that, the inside is chewy and soft.
I worked on creating this texture for a while and the key ended up being a bit of vitafiber syrup* which caused the chocolate to not fully freeze!
These treats are perfect for a quick snack or your daily sweet fix!
(*If you’ve never baked with Vitafiber syrup, it is a syrup extremely high in fibre, causing it to act as a low GI sugar and flour substitute. If you are worried about blood glucose spikes..note that you’d have to eat a dose of 100g or greater to even get close to any sort of issue. This is HIGHLY unlikely to occur unless you feel like consuming 70+ grams of fibre in one sitting..LOL. This recipe makes 9 PB cups which results in 6g of Vitafiber per serving..Totally safe and is nothing to worry about!*)
NOW on to the recipe.
Makes 9 PB Cups.
*NOTE: You may need more sweetener if your protein is not as sweet already.
1. Combine the ingredients for the outer shell and then the ingredients for the filling in 2 separate small bowls.
2. Spray/grease a mini muffin tin with oil or butter. (Not really necessary, I just like the extra pre-caution lol )
3. coat the tins up the sides and on the bottom with a thin layer of the peanut butter mixture (save some for later). Freeze for 10 minutes.
4. Next evenly place a spoonful of the chocolate mixture into the center of each previously coated muffin tin.
5. Top off the mixture with another thin layer of the remaining PB mixture.
6. Freeze for 2 hours or until solid.
7.Pop out with a knife and enjoy immediately or place in a ziplock in the freezer for later! Enjoy!
Nutrition per 1/9th of recipe: 3F/4C(NET)/5P & 6g fibre