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Keto Chocolate Pie

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Keto Chocolate Pie

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This rich creamy Keto Chocolate Pie with a buttery almond flour pie crust is filled with thick, fudgy chocolate ganache. A French-inspired chocolate dessert revisited sugar-free and gluten-free.

Most chocolate pies are made of whipped cream or cream cheese, but as a French person, I want to share with you my French-style keto chocolate pie.

My passion for the past years has been to ketofied my favorite childhood French dessert. I have already shared my French Keto Macaroons, French Lemon Pie, and French Green Beans.

Now, let me share this French chocolate pie recipe made of a thick chocolate ganache. It’s not a light and fluffy filling. It’s more of a fudgy, thick chocolate layer made of sugar-free dark chocolate, cream, and eggs.

It tastes like chocolate fudge on top of a buttery almond gluten-free pie crust.

Let me share with you my French version of this sugar-free chocolate pie.

How to make a Keto Chocolate Pie?

This gluten-free chocolate is the easiest keto dessert for your holiday table.

All you need to make this keto chocolate mousse pie is to make a pie crust and the chocolate filling.

Are you new to Keto?

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Making The Keto Pie Crust

The base of this low-carb chocolate pie is made with a grain-free pie crust into an 8-inch pie pan.

Choose one of my two keto pie crust recipes below:

I prefer using the almond flour crust, but the coconut flour one is delicious and makes a scrumptious flavor combo.

Pick the crust that matches your taste buds or the keto flour you have in the pantry.

Low Carb Chocolate Pie

Pre-baking The Crust

In my keto pie crust recipes, I provide the instructions to cover the pie pan with the crust, prick crust and pre-bake the pie crust.

Follow these instructions, use foil to protect the sides of the pie to prevent the sides from darkening too fast.

Then cool the pie crust on the benchtop.

Prepare the chocolate filling meanwhile.

Keto Chocolate Mousse PieKeto Chocolate Mousse Pie

Filling Ingredients

For the chocolate pie filling, you need:

  • Sugar-free dark chocolate chips or sugar-free semi-sweet chocolate chips for a sweeter pie filling.
  • Butter
  • Heavy cream – both butter and heavy cream are keto-friendly dairy products.
  • Unsweetened almond milk
  • Vanilla
  • Large eggs at room temperature

Melting The Chocolate

First, in a saucepan, over medium-high heat, bring the heavy cream and milk to a high boil.

As soon as the liquid boils, remove it from the heat, add the sugar-free chocolate chips, and use a wooden spoon or silicone tool to stir the chocolate chips into the hot liquid.

Stir until the chocolate chips are fully melted and a shiny chocolate ganache forms.

Keto Chocolate Cream PieKeto Chocolate Cream Pie

Now stir in vanilla extract and one egg at a time. Wait until the first egg is fully incorporated before adding the next one, and always work without heat – not on a stove – or you will cook the eggs.

Baking The Pie

Now, pour the chocolate mixture into the pre-baked pie crust and bake at 120°C (250°F) for 45 minutes.

When the filling of the chocolate pie is set, remove it from the oven and let it cool down overnight at room temperature.

How to Make Keto Chocolate Pie

You can cool down the pie in the fridge, but the top loses its shine, and the filling gets less fudgy, denser, and harder.

So I recommend making this pie the day before serving, storing it in a cool room overnight before slicing.

Serving

This pie is even better topped with whipped heavy cream that you can sweeten with a few drops of stevia drops or powdered erythritol.

I whipped 1 cup of cold heavy whipping cream with 1/4 cup of keto powdered sweetener like a blend of monk fruit and erythritol.

Whip until a stiff peak forms and spread the whipped cream on top of the chocolate pie just before serving.

You can also skip the cream and decorate with shredded dark chocolate or Christmas sprinkles.

This pie serves 12 slices with 5 grams of net carbs each from an 8-inch pie plate. Get the full nutritional information below in the recipe card.

Keto Chocolate Pie

Making Ahead

This chocolate keto-friendly pie must be prepared 24 hours before. You can also make the crust up to 3 days before. Store the crust in the fridge and pre-bake it the day you prepare the chocolate filling.

Always chill the entire baked chocolate pie for at least 24 hours before slicing for the best texture.

Storage

You can store the pie for up to 3 days in an airtight container in the fridge.

I recommend removing the pan from the fridge 2 hours before serving for the best fudgy chocolate texture.

Gluten Free Chocolate Pie

Swaps

You can make this pie with the allergy swaps listed below:

  • Nut-free – use a coconut flour pie crust instead of the almond flour crust.
  • Dairy-free – swap heavy cream for canned coconut cream and use only the top creamy part of the cream in the can, not the liquid at the bottom. Replace butter with coconut oil or dairy-free butter. These options convert the pie into a paleo chocolate pie recipe!
  • Eggs – this recipe won’t work without eggs. The filling would be too thick and dense.

More keto dessert recipes ideas

Below I listed more keto pie recipes for your dessert table this Christmas or Thanksgiving.

Keto peanut butter pie recipe
Avocado key lime pie vegan, no bake and low carb.
Keto Lemon Pie
KETO PUMPKIN PIE FROM SCRATCH with Cocont flour crust ! #keto #pumpkinpie #ketopumpkinpie #fromscratch #easy #healthy #crust #coconutflour #filling #sugarfree #paleo #grainfree #glutenfree #dairyfree #recipe #video

Have you made this keto chocolate cream pie for your keto dessert table? Share a comment or review below to tell me how much you love it.

XOXO Carine

Recipe Card

Keto Chocolate Pie

Keto Chocolate Pie RecipeKeto Chocolate Pie Recipe

5.2gNet Carbs

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Net Carbs 5.2g

Fat 34g

Protein 5.6g

Calories 364.2kcal

Author: Carine Claudepierre

A buttery almond flour pie crust filled with a decadent sugar-free chocolate ganache. The best keto pie for your gluten-free and sugar-free guests!

Keto quick start guide

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  • First, make the almond flour pie crust, and prebake the crust in a greased 8-inch pie pan for 15-20 minutes following the prebaking instruction on the keto pie crust post.
  • When the pie crust is prebaked and golden, set aside at room temperature and decrease oven temperature to 250°F (120°C).

  • Meanwhile, in a saucepan over medium-high heat, bring the cream, butter, and almond milk to a high boil. As soon as it’s boiling, remove the pan from heat and pour chocolate chips over the hot milk/cream.

  • Stir with a wooden or silicone spatula until the mixture is fully melted and shiny.

  • Stir in vanilla extract and the eggs, one at a time, stirring well between each egg addition to incorporate and form a thick chocolate ganache.

  • Pour the ganache into the pre-baked pie crust and place the pie in the center rack of the oven at 250°F (120°C) for 45 minutes, or until the center of the pie is set.

  • Cool it down at room temperature overnight before slicing. You can cool down in the fridge, but the filling loses its shine and becomes harder and less creamy.

Serving

  • Before serving, whip the cold heavy whipping cream in the bowl of the stand mixer using the whisk attachment. Whisk on high speed until stiff peak form. Add powdered erythritol and whisk on low for a few seconds to incorporate.

  • Spread the whipped cream on top of the pie and some shredded dark chocolate if desired. Slice into 12 even slices.

Nutrition Facts

Keto Chocolate Pie

Amount Per Serving (1 slice)

Calories 364.2
Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 15.6g98%

Trans Fat 0.1g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 3.7g

Cholesterol 72.5mg24%

Sodium 55.3mg2%

Potassium 31.9mg1%

Carbohydrates 23.9g8%

Fiber 18.7g78%

Sugar 0.8g1%

Protein 5.6g11%

Vitamin A 496.9IU10%

Vitamin B12 0.1µg2%

Vitamin C 0.1mg0%

Vitamin D 0.4µg3%

Calcium 69.2mg7%

Iron 0.9mg5%

Magnesium 2.9mg1%

Zinc 0.2mg1%

Net Carbs 5.2g

* Percent Daily Values are based on a 2000 calorie diet.

Keto Chocolate Mousse Pie


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4-Ingredient Keto Hemp Heart Overnight Oats

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4-Ingredient Keto Hemp Heart Overnight Oats

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An easy recipe of Keto-friendly Mock Overnight Oats made with hemp heart and chia seed. Plus, this creamy keto breakfast recipe is also gluten-free, dairy-free, and contains only 2.3 grams of net carbs per serving.

4-Ingredient Keto Hemp Heart Overnight Oats

 

 

Are Overnight Oats Keto-friendly?

No, the classic overnight oats recipe is made of oats, a wholesome natural grain but very high in carbs. In fact, oats contain about 56 grams of net carbs per 100 grams. As a result, they spike blood sugar levels and are not approved on a keto diet.

How to make Keto Overnight Oats?

Luckily, even if oats are not keto-friendly ingredients, you can make some delicious mock overnight oats using seeds. The trick is to use a combination of two high-protein seeds, some almond milk, and a touch of yogurt for creaminess.

Keto Overnight Oats RecipeKeto Overnight Oats Recipe

Keto Overnight Oats Ingredients

The 4 ingredients you need to make overnight keto oats are:

  • Hemp hearts, also known as hemp seeds. These are keto superfoods loaded with 30% of healthy fat and barely any carbs. In fact, 2 tablespoons of hemp hearts contain only 0.8 grams of net carbs and as much as 7 grams of protein. Plus, all the fats in hemp are of the good kind of fat, only omega-3 and omega-6.
  • Chia seeds – like hemp heart, chia seeds are another keto superfood. They contain less fat but so much fiber that they soak up all the liquid in your overnight breakfast bowl, creating the most delicious oat-like texture.
  • Yogurt – While regular yogurt is not keto-friendly, there are plenty of low-carb yogurt options on the market. Unsweetened coconut yogurt is by far my favorite option. It’s ultra-creamy, flavorsome, and dairy-free. But plain Greek yogurt works as well in this recipe. The yogurt is a must for creaminess. You can swap it for more almond milk or simply a touch of crème fraiche.
  • Unsweetened almond milk

Tips for the best keto overnight oats recipe

It’s very easy to make this sugar-free, low-carb overnight oats recipe. However, there are two important tips I want to share with you to make this recipe of low-carb oatmeal perfect every time.

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How to make Keto Overnight Oats

Use a wide bowl

Most recipes recommend a glass mason jar, but I found that the seeds migrate to the bowl of the jar, stick together, and the result is not as good.

So in a wide breakfast bowl, stir hemp seeds, chia seeds, and erythritol if you feel like adding a touch of sweetness to your breakfast.

Then, stir in yogurt and almond milk until all the ingredients are well combined.

Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.

Stir after a few hours

If you can, remove the plastic wrap from the bowl after 2 or 3 hours and give a good stir.

Place the plastic wrap back on the bowl and refrigerate again.

This extra step in the middle of the process ensures that the seeds absorb the liquid very well and won’t form lumps or packets in the bowl.

Serving ideas

The next day, serve 1/4 of the recipe as one breakfast and play with flavors and toppings to turn this simple low-carb keto breakfast into an amazing breakfast.

My favorite topping combinations are:

  • Strawberry, coconut yogurt, and unsweetened shredded coconut, as seen in the pictures – it tastes like strawberry and cream.
  • Peanut butter or almond butter with sugar-free chocolate chips.
  • Almonds and blueberries or any keto fruits you like.

Keto Friendly Overnight Oats

Nutrition

The nutrition panel below includes the four basic ingredients only.

It doesn’t include any toppings because we make different choices that impact the net carbs differently.

Note that the keto sweetener won’t add anything to the net carbs, so feel free to add sp,e stevia drops, or erythritol to the mix.

Hemp Heart Overnight Oats

More keto breakfast recipes

I love keto oatmeal for breakfast, and I created a range of keto-friendly breakfast bowls that are safe to have on your low-carb diet. Try some of the recipes below if you like:

Related Recipe

Hemp hearts oatmeal keto

Related Recipe

This Healthy Low Carb Oatmeal recipe made with coconut flour, almond butter and almond milk is a great alternative to your regular oatmeal. It is a single serve clean eating recipe, ready in 5 minutes and 100% sugar free. You'll love its creamy, silky-sweet texture. If you watch the carbs, note that this single serve oatmeal recipe contains only 5.8 g net carb - yes, it is also loaded with 8.2 g of plant-based protein to feed those muscles! It can be eaten for breakfast or as a light post work out snack. Dairy free, vegan, gluten free, kids approved!
Low-Carb Oatmeal with Coconut Flour

This Healthy Low Carb Oatmeal recipe made with coconut flour and almond butter is a great alternative to regular oatmeal. It is a single-serve recipe, ready in 5 minutes, 100% sugar-free with a creamy, silky-sweet texture.

6g

Check out this recipe

Related Recipe

Low carb chia seed pudding almond milk

Related Recipe

Chocolate Chia Seed Pudding Sugar Free

Related Recipe

Related Recipe

Peanut butter chia pudding

Related Recipe

ground chia seeds pudding ingredients keto

XOXO Carine

Recipe Card

Keto Overnight Oats

2.3gNet Carbs

An easy creamy 4-Ingredient keto breakfast bowl that replaces your old favorite oatmeal bowl without the carbs.

Prep Time: 5 mins

soaking 1 d

Total Time: 5 mins

Author: Carine Claudepierre

Optional – to add before or after soaking

Keto quick start guide

New to Keto?
Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!
  • In a wide breakfast bowl, stir the hemp heart and chia seed. Stir in any crystal sweetener at this time, if desired.

  • Stir in yogurt and milk until evenly combined. Add any vanilla or almond butter now if desired.

  • Cover the bowl tightly with plastic film wrap and refrigerate overnight. I recommend giving a good stir in the mixture 2-3 hours later to prevent the seeds from migrating to the bottom of the bowl.

  • The next day, adjust the texture by stirring in up to 3-4 tablespoons of extra unsweetened almond milk if too thick. Then, serve 1/4 of the amount as one breakfast with some fresh strawberries, toasted coconut flakes, and extra yogurt.

Nutrition Facts

Keto Overnight Oats

Amount Per Serving (1 serving)

Calories 203.9
Calories from Fat 132

% Daily Value*

Fat 14.7g23%

Saturated Fat 1.2g8%

Trans Fat 0.1g

Polyunsaturated Fat 11.3g

Monounsaturated Fat 1.9g

Cholesterol 0.8mg0%

Sodium 47.9mg2%

Potassium 36.6mg1%

Carbohydrates 6.2g2%

Fiber 3.9g16%

Sugar 0.6g1%

Protein 12.3g25%

Vitamin A 142.6IU3%

Vitamin C 0.1mg0%

Calcium 145.6mg15%

Iron 4.2mg23%

Magnesium 30.1mg8%

Zinc 0.4mg3%

Net Carbs 2.3g

* Percent Daily Values are based on a 2000 calorie diet.

Keto Overnight Mock Oats


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35 Nature-Inspired Recipes for Keto Baking With Stevia

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35 Nature-Inspired Recipes for Keto Baking With Stevia

35 Nature-Inspired Recipes for Keto Baking With Stevia

Stevia, which is a sugar substitute derived from the plant Stevia rebaudiana, is a lifesaver for those of us who love sweets but want to stick to a Keto diet.

Naturally low in carbohydrates, stevia is roughly 200% sweeter than traditional sugar, which means you need to adapt your proportion in any traditional baking recipe when you use it.

We’ve put together our favorite recipes featuring this natural sweetener, from delicious cookie recipes like chocolate chip, ginger spice, and snickerdoodles to showstopper desserts like mini pecan pies, chocolate lava cakes, and even donut holes!

Many of these recipes are both Keto and Paleo-friendly, so they’re great to use no matter which diet you’re on.

Here are just a few of the Keto Baking With Stevia we’ve included:

If you click or tap any of the links above, it will instantly take you to the recipe below. Or download the entire list by clicking on the green button below.

Keto Baking with Stevia – Cookies & Brownies

Keto Almond Flour Cookies with Lemon Zest

– Keto Summit

Keto Almond Flour Cookies with Lemon Zest

Ingredients: almond meal, egg, ghee, stevia, vanilla extract, lemon zest, lemon extract, baking soda.

If like me you miss a cookie with your coffee mid-afternoon, you might find this recipe interesting. These lovely keto cookies are crunchy and crumbly with a wonderful citrus kick from the lemon zest. I have tested this recipe with orange zest and it works well too so you can experiment with flavors. When you take these out of the oven, don’t be surprised if they are soft – they will crisp up as they cool down.

Keto Ginger Coconut Cookies

– Keto Summit

Keto Ginger Coconut Cookies

Ingredients: almond meal, coconut flour, coconut flakes, egg, ghee, stevia, vanilla extract, ginger powder, baking soda.

Ginger cookies are a family favorite in our house and we always have some at Christmas time when friends and family come over. These keto cookies have a shortbread look to them and taste wonderfully crumbly and delicious and the ginger gives them a flavor boost. So if you fancy a ginger cookie, why not get the youngest members of the family to give you a hand, then you can all enjoy the results!

Sugar-Free Ginger Spice Cookies

– Paleo Flourish

Sugar-Free Ginger Spice Cookies Recipe

Ingredients: whole almonds, chia seeds, coconut oil, egg, ginger, cinnamon powder, nutmeg, stevia, salt.

Sometimes you just have to have a ginger cookie with your tea or coffee so why not try these great sugar-free ones! The ginger and cinnamon give you a lovely warming flavor and these are sweet enough to satisfy without being loaded with refined sugars. If you don’t like stevia you could try using honey or maple syrup instead if you tolerate it.

Snickerdoodles

– Slim Palate

Snickerdoodle

Photo Credit: Josh from Slim Palate

Ingredients: almond flour, coconut flour, coconut oil or butter, egg, vanilla extract, baking soda, salt, liquid stevia, almond milk, cinnamon.

This amazing recipe gives you snickerdoodle cookies that even have the traditional cracked edges you expect from the regular cinnamon cookies, but this is a low carb grain and gluten-free alternative to let you enjoy the flavor but keep things keto! You will also find that cooking these tasty treats will fill your kitchen with wonderful aromas!

Keto Cinnamon Butter Cookies

– Keto Size Me

Ingredients: almond meal/flour, salted butter, egg, vanilla extract, ground cinnamon, liquid stevia.

If you like a tasty, crumbly cookie you are going to love these low carb cinnamon cookies! This is an easy recipe to make and would be a good way to get the kids involved with baking healthy snacks. If you are using these as a gift or for a pot-luck contribution you can make them look even better by dipping them in a chocolate glaze, but these taste amazing just the way they are.

Low-Carb Sugar-Free Cranberry Walnut Cookies (Contains Dairy)

– Very Well Fit

Ingredients: almond meal, whey protein powder, butter, cream cheese, eggs, liquid stevia, cinnamon, baking soda, salt, chopped walnuts, whole cranberries (fresh or frozen).

Here is another great low carb and gluten free cookie recipe that would be perfect to make for Christmas time. They are crisp on the outside and slightly chewy in the middle, with the cranberries like little jewels throughout the mixture and the nutty bites of walnut. These cookies are low in carbs and reasonably low in calories, so they could be used as a special treat on a weight loss plan.

Fat Bomb Sea Salted Chocolate Brownies

– Wicked Stuffed

Ingredients: avocado, eggs, butter, unsweetened baker’s chocolate, almond flour, Perfect Keto’s Chocolate MCT Oil Powder, stevia, cocoa powder, baking soda, cream of tartar, vanilla, sea salt.

If you are one of the few people who has never tried salt and chocolate together, now is your chance! The combination of flavors is amazing and the sea salt gives a bit of sparkle to the top of these fantastic keto brownies. As with all the recipes that involve dairy products, these should be served as a treat and not as a regular feature!

Low Carb Chocolate Berry Brownie

– Ditch The Carbs

Low Carb Chocolate Berry Brownie

Photo Credit: Libby from Ditch The Carbs

Ingredients: butter, granulated stevia, unsweetened cocoa powder, eggs, vanilla, unsweetened desiccated/shredded coconut, almond meal/flour, baking powder, berries of choice.

This recipe gives you brownies with more of a cake texture, but with hidden bursts of juice from the berries, which is amazing! The ideal ones to use are blueberries, but feel free to use others. If you want a low carb dessert without the fruit you could use chocolate chips instead and this gives you little-hidden pockets of chocolate flavor throughout the brownie.

Easy Keto Brownies

– Wholesome Yum

Ingredients: almond butter, eggs, cocoa powder, erythritol, coconut flour, sea salt.

The brownies in this recipe are slightly denser than some, giving them a fudgy texture which is extra yummy! Don’t be tempted to cook these for too long as they will continue to set as they cool. I often find that healthier brownies are a great way to treat the family as they don’t realize that what they are eating is actually keto!

Cauliflower Brownies (Contains Dairy)

– I Breathe I’m Hungry

Cauliflower Brownies

Photo Credit: Mellissa from I Breathe I’m Hungry

Ingredients: raw cauliflower puree, unsweetened almond milk, Lindt 90% chocolate, butter, cream cheese, sugar-free chocolate flavored syrup, eggs, ground almonds, coconut flour, cocoa powder, stevia, ground cinnamon, baking powder, salt.

Bet you never thought you could use cauliflower in brownies! These are soft and fudgy and because of the cinnamon and cocoa powder, they do not taste much of cauliflower at all. They do have a slightly grainy texture but they taste delicious as a keto treat. Not only are these brownies low in carbs but they don’t have a high-calorie count so could be used on a weight loss program too.

Keto Baking with Stevia – Cakes & Pies

Keto Mini Pecan Pies

– Keto Summit

35 Nature-Inspired Recipes for Keto Baking With Stevia

Ingredients: almond flour, egg, stevia, flax meal, ghee, pecans, vanilla extract.

Let’s face it, everyone loves pecan pies, especially at holiday time, but when you are eating the keto way you might have to miss out unless you use one of these great recipes. The little pies in this keto recipe are individual servings which can help with your portion control but still let you enjoy the wonderful sweet flavor of the pie along with your non-keto friends.

Keto Chocolate Brownie Mug Cake

– Keto Summit

Keto Chocolate Brownie Mug Cake

Ingredients: egg, almond flour, baking powder, vanilla extract, cacao powder, cinnamon powder, stevia, salt.

Doesn’t a Keto chocolate brownie mug cake sound magical? This one tastes magical too, but it’s the real deal! There’s really nothing better than cake on demand.

Keto Red Velvet Cupcakes | Cream Cheese Frosting! (Contains Dairy)

– Keto Connect

Ingredients: almond flour, coconut flour, unsweetened cocoa powder, erythritol, baking powder, baking soda, pink Himalayan salt, eggs, butter, liquid stevia, red food coloring, vanilla extract, white vinegar, cream cheese, powdered erythritol, heavy cream.

Here is a great recipe that gives you light and airy chocolate cupcakes topped with rich cream cheese frosting, all while keeping the carbs low. If you are not too keen to use commercial food coloring, you can try adding beet juice instead.

Paleo Cupcakes with Almond Flour and Raspberry Frosting

– Low Carb Yum

Paleo Cupcakes with Almond Flour Recipe

Photo Credit: Lisa from Low Carb Yum

Ingredients: almond flour, coconut flour, sea salt, eggs, coconut oil, liquid stevia, vanilla extract, baking soda, coconut cream, fresh raspberries.

If you have had problems baking with coconut flour before and need guidance with the flour to liquid ratios, I recommend that you try a delicious recipe like this so you can get it right every time. These keto and paleo cupcakes are so pretty with their lovely golden color and light and creamy raspberry frosting and you will be amazed to learn that they are dairy and gluten free too.

Brownie Cake With Dark Chocolate Buttercream Frosting and Cacao Nibs

– Slim Palate

Brownie Cake With Dark Chocolate Buttercream Frosting And Cacao Nibs

Photo Credit: Josh from Slim Palate

Ingredients: almond flour, cacao powder, coconut flour, coconut oil, eggs, vanilla extract, baking soda, liquid stevia, almond milk, butter, dark chocolate or unsweetened baking chocolate, cacao nibs.

It can sometimes be a bit of a challenge to find a healthier cake for celebrations and birthdays if you are keeping things low-carb and keto, so this recipe is perfect for your next birthday cake. It is rich and indulgent with a good level of chocolate taste and the dark chocolate frosting is the star of the show! This cake would be great to serve after a dinner party to impress your guests.

Low-Carb Chocolate Lava Cake (Contains Dairy)

– Simply So Healthy

Ingredients: unsweetened cocoa powder, granulated stevia/erythritol blend (Pyure), baking powder, sea salt, heavy whipping cream, vanilla extract, eggs, butter.

Lava cakes can be a great way to impress your dinner guests as they will get the surprise when they cut into them and the lava oozes onto the plate! This recipe gives you a wonderful keto lava cake that is rich in chocolate flavor but still low in carbs and gluten-free. If you prefer your cake to be slightly less runny in the middle, just add on a couple of minutes to the cooking time and you will have more of a brownie texture.

Cinnamon Roll Mug Cake (Contains Dairy)

– Mince Republic

Ingredients: butter, almond flour, cinnamon, stevia, baking powder, egg, cream cheese, heavy cream.

Cinnamon rolls can be a lovely warming start to the day for a satisfying breakfast or eaten as a low carb snack mid-afternoon to keep you going till dinner, but either way, this recipe can fit your needs quickly, as they take just a couple of minutes to get ready. These have a strong cinnamon flavor, so feel free to tone it down if you prefer a hint of cinnamon instead.

Keto Chocolate Cheesecake Slice (Contains Dairy)

– Makan with Cherry

Ingredients: almond flour/meal, whey protein, stevia, salt, egg, butter or coconut oil, heavy whipping cream, cream cheese, lemon juice, unsweetened cocoa powder, vanilla extract, vanilla beans.

The dessert in this recipe is a layered cheesecake slice which would be impressive served for dessert at a dinner party. It is low in carbohydrates but has all the richness and flavor of a regular chocolate cheesecake. This recipe gives a thick crust but if you prefer it to be a bit more delicate, simply halve the recipe. As a change from the creamy topping, you could decorate the cake with fresh berries.

Chocolate Keto Birthday Cake with Vanilla Buttercream

– Perfect Keto

Ingredients: stevia sweetened dark chocolate, coconut cream, eggs, liquid stevia, cacao powder, almond flour, baking soda, salt, Kerry gold butter, Perfect Keto Vanilla Collagen MCT or MCT powder, cacao nibs.

I have always struggled making healthy celebration cakes for the family so I was so pleased to find this chocolate cake recipe that is low in carbs but full of healthy fats. This is an unctuous chocolate cake with tasty vanilla frosting that will make the perfect birthday cake for any chocolate lover! Because you are cooking this in a loaf pan, it can be a good idea to line it with parchment to ease removal.

Keto Lemon Poppyseed Bundt Cake

– Traditional Cooking School

Ingredients: almond flour, beef collagen, coconut flour, poppyseeds, salt, baking powder, baking soda, palm shortening, erythritol + stevia blend, full fat coconut milk, eggs, vanilla extract, lemon juice, lemon zest.

Bundt cakes can look so pretty served whole on a platter on your dinner table and this lemon poppy seed one is so good to look at and to eat! This is a grain and sugar-free recipe that can let you still enjoy the flavor of cake without causing dietary issues. If you don’t have poppy seeds you can just omit them and enjoy this as a delicious lemon cake instead.

Low Carb Lemon Ricotta Cake (Contains Dairy)

– Yummy Inspirations

Ingredients: ricotta, eggs, stevia, lemon zest, lemon juice.

Although this cake looks as if it has a crust, the recipe involves no flour at all, making this a great gluten-free dessert that is really low in carbs and keto-friendly. The ricotta gives the cake a smooth and creamy texture while the lemon adds a lovely citrus zing. If you like things really lemon flavored, you can use the juice from a whole lemon, but the taste can be varied to suit your palate.

Low Carb Chocolate Fudge Cake (Contains Dairy)

– Diethood

Ingredients: unsalted butter, unsweetened baking chocolate, heavy cream, vanilla extract, unsweetened cocoa powder, almond flour, salt, eggs, stevia baking blend, water.

Sometimes chocolate fudge cakes can be so dense and heavy that they feel like they weigh a ton and can cause bloating issues, but not this amazing keto version! It is light and fluffy but still fudgy in the middle and is low in carbs to make it fit with your lifestyle. This dessert should be a treat, not an everyday dish, so next time you have a celebration meal you can serve this with a little-whipped cream!

Japanese Cotton Cheesecake (Contains Dairy)

– My PCOS Kitchen

Ingredients: eggs, cream cheese, almond flour, baking powder, stevia powder, blackberries.

Cotton cheesecakes are traditionally made using a soufflé or meringue method to make them super light and fluffy, and this keto version is so tasty and light that you could serve it at the end of any dinner. It is a good idea to sieve the flour before making this and it is worth the effort! This delicious dessert can then be served with a berry compote or some fresh berries for garnish.

Keto Baking with Stevia – Donuts & Scones

Keto Cinnamon Donut Holes

– Keto Summit

Keto Cinnamon Donut Holes Recipe

Ingredients: almond flour, stevia, egg, ghee, baking powder, cinnamon, ginger powder.

If you have a slight problem with portion control (like me!) then bite-size donut holes can be a good way to regulate this. These ones have a lovely warming cinnamon and ginger hit and are not too sweet, making them ideal to eat with a good cup of coffee. If you wanted, you could also glaze these little keto beauties and serve them next time friends come round.

Keto Donuts (Contains Dairy)

– Mark’s Daily Apple

Ingredients: almond flour, baking powder, baking soda, salt, eggs, unsalted butter, heavy cream, vanilla extract, liquid stevia.

Donuts are one of those snacks that you can really miss when your diet doesn’t allow, so now we can have a keto alternative that will still satisfy the donut desire! They have quite a light texture so be careful when folding the ingredients that you don’t knock too much of the air out as this will cause the donuts to be dense. Because of all the dairy used here, these should definitely be used as a special treat!

Low Carb Toasted Coconut Donuts

– How To This and That

Ingredients: eggs, butter, vanilla extract, Pyure stevia blend, coconut or almond flour, nutmeg, cinnamon, baking powder, almond milk, unsweetened coconut, Sukrin Fiber Syrup.

I have found that a lot of people who are new to keto expect the alternatives to taste exactly like regular treats, but they don’t! They do still taste great and these donuts are a great example of how good they can be. With a fantastic caramel and toasted coconut topping, these treats are so tasty that they will satisfy any sweet tooth. These donuts can be batch cooked and frozen.

Keto Double Chocolate Doughnuts

– Carb Manager

Ingredients: salted butter, vanilla extract, organic stevia blend by Pyure, cocoa powder, almond flour, flaxseed, baking soda, baking powder, egg, coconut oil, 85% cocoa dark chocolate, applesauce.

I often find that making treats into mini ones can be a great way to regulate overeating, and with this recipe for keto chocolate doughnuts, you get two mini rings per serving, which seems like a bonus! It is a good idea to purchase a special doughnut tray for these as it saves on any problems with shaping them. Once the rings are cooled you can top with chocolate for extra decadence!

Keto Coconut Mocha Donuts

– Keto Size Me

Ingredients: coconut flour, eggs, coconut oil, unsweetened cocoa powder, liquid stevia, unsweetened almond milk or coconut milk, instant coffee granules, baking powder, baking soda.

Before eating keto I was a regular coffee and donut person, and now I can make these keto alternatives and still enjoy it! With the added coffee powder and cocoa, these donuts have a lovely mocha flavor that you can enjoy now and then when you have friends over for coffee. This recipe just goes to show that low carb doesn’t mean boring!

Protein Donuts

– Stay Snatched

Ingredients: coconut flour, protein powder, almond milk, stevia, egg, unsweetened applesauce, vanilla extract, baking powder, salt, sprinkles.

Whether you want to have these delicious donuts for breakfast or to serve them with a few fresh berries as dessert, I am sure you will enjoy their cake-like texture and vanilla flavor. Because of the protein powder in this keto recipe, you will find that there is enough protein in these to keep you going through the morning, although you can omit it if you have an issue with protein levels.

Sugar Free Donuts | Cinnabon Donut Holes!

– Keto Connect

Ingredients: coconut oil, coconut flour, psyllium husk powder, eggs, olive oil, water, liquid stevia, ground cinnamon, ground ginger, baking powder, vanilla extract, pink salt.

The donut holes in this recipe taste even more like regular ones because they are deep fried, but they are still healthier because they are sugar-free. They have a lovely light texture and are flavored with cinnamon and ginger, two of the flavors we associate with winter. There is a recipe for cream cheese frosting here too, but you can use whatever is your favorite or leave them plain.

Raspberry Scones

– Keto Resource

Ingredients: almond flour, eggs, stevia, vanilla extract, baking powder, raspberries.

As with most scone recipes, these keto ones are supposed to look quite rustic once they are cooked so this is a great recipe for new bakers or those of us who are not too confident in the kitchen. They have a light and spongy center and a slightly crunchy outside with the raspberries adding fruity bursts as you bite in. You can use different berries depending on what you have.

Oil-Free Blueberry Streusel Scones

– Healthful Pursuit

Ingredients: almond flour, baking powder, ground stevia leaf, salt, fresh blueberries, egg, almond milk, slivered almonds, ground cinnamon.

These amazing keto scones have a lovely crunch from the cinnamon almonds and pockets of fruity flavor from the blueberries, but they are grain and gluten free and do not use any refined sugars. The scones are sweetened with stevia leaf which can cause a bit of an aftertaste, but these taste delicious! Serve with a nice cup of tea for an afternoon treat.

Keto Baking with Stevia – Other

Keto 2-Ingredient Muffins

– Keto Summit

Keto 2-Ingredient Muffins Recipe

Ingredients: whole nuts (hazelnuts or almonds), eggs, stevia and spices.

With only two ingredients, this recipe must be one of the simplest ever! The muffins are tasty just as they are, but you can adapt the recipe to suit your needs. If you would like a hint of chocolate in your muffins, add in some sweetener and cocoa powder, or use different nuts to change the taste. You can even make them savory by adding cooked bacon pieces and still keep them Keto-friendly.

Paleo Cinnamon Orange Keto Muffins

– Low Carb Yum

Paleo Cinnamon Orange Keto Muffins

Photo Credit: Lisa from Low Carb Yum

Ingredients: almond flour, ghee or coconut oil, eggs, cinnamon, nutmeg, cloves, orange zest, lemon juice, baking soda, stevia.

This recipe for paleo muffins involves the spices of winter like cinnamon, nutmeg and cloves, all of which are great partners with orange to give these a true holiday flavor. These would be ideal to serve for breakfast or as a treat mid-afternoon with a cup of coffee. Because cooking with almond flour can be tricky, we suggest you follow the recipe exactly to get the best results.

Best Keto Bread

– Keto Connect

Ingredients: almond flour, eggs, butter, baking powder, cream of tartar, pink salt, liquid stevia.

I have always been a bread fanatic and really missed it when I started eating the keto way, so if you are like me this bread recipe can come to your rescue! It has a lighter texture than some of the dense keto bread you can get and is perfect for sandwiches, toast or to serve with soups and stew. Imagine how impressed your friends will be next time you serve this with dinner!

35 Nature-Inspired Recipes for Keto Baking With Stevia https://ketosummit.com/keto-baking-stevia

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Coconut Cauliflower Rice

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Coconut Cauliflower Rice

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This Coconut Cauliflower Rice tastes like your favorite restaurant-style gluey coconut rice, but it only contains 2.8 grams of net carb per serving. This delicious creamy coconut rice made with cauliflower rice can be paired with Chinese Keto Orange Chicken or any other Asian dish.

Coconut Cauliflower Rice

How to make Coconut Cauliflower rice?

It’s super easy to make low-carb coconut rice from riced cauliflower. All you need are four simple ingredients:

  • Cauliflower Rice – you can make your own cauliflower rice from fresh raw cauliflower florets or buy frozen ready-made riced cauliflower. Both options work really well in this recipe.
  • Canned Coconut Cream  – you find this ingredient in the Asian aisle of your grocery store. You can also use canned coconut milk as well, but the result is less creamy. See my notes below for the ratio and tips on how to swap one for the other.
  • Coconut Oil
  • Salt

Coconut Cauliflower Rice Recipe

Then, there are a few optional ingredients you can add to boost the flavor of the recipe like:

  • Cilantro – fresh or dried.
  • Garlic powder
  • Unsweetened desiccated coconut 

Prepare the cauliflower

First, trim a head of cauliflower, remove the stem and leaves, discard. Cut the cauliflower into small florets and place one or two cups at a time in the bowl of your food processor, and pulse on low-medium speed for 30 seconds.

Stop, scrape the bowl and repeat until the cauliflower florets turn into a small crumbly texture that looks like rice.

Set aside in a bowl and repeat with the remaining cauliflower.

Method for frozen cauliflower rice

If you are using frozen cauliflower rice in this recipe, skip the step above and directly start the recipe on the next step. You don’t have to thaw frozen riced cauliflower for this recipe. However, it may take a bit longer to stir fry the frozen cauliflower rice as it releases more water than fresh cauliflower.

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Stir fry the cauliflower

Now, in a non-stick frying pan over medium-high heat, warm the coconut oil and add cauliflower rice. Stir fry for about 5-6 minutes until the cauliflower is fried and tender.

Add cream

Now, add in the coconut cream. You have two options here. If you pop the can in the fridge the day before making your cauliflower rice, some thick cream will lay on top of the can.

You can scoop out that cream and use as-is for ultra-creamy rice. Or, you can shake the can before opening it and use the mixed cream.  If the cream is combined with the liquid, the rice is less packed, looser, but still delicious.

How to make coconut cauliflower rice

Cook the rice by often stirring until the mixture is creamy and most liquid is evaporated – about 8 minutes in total. Don’t exceed 15 minutes of cooking or the cauliflower rice gets a mushy texture.

If you want the coconut cauliflower rice to be as gluey and sticky as the one from Asian restaurants, sprinkle 1/4  teaspoon of xanthan gum on the dish and stir to combine.

Adds-on

When the coconut cauliflower rice is cooked through and creamy, stir in some flavorsome spices like a pinch of garlic salt, pepper dried cilantro, lime zest, or lime juice. A great addition is also 1/4 cup of unsweetened desiccated coconut. This adds texture and enhances the coconut flavor of this recipe.

Serving ideas

This cauliflower coconut rice is delicious as a side dish to any grilled meat or Asian meal like my:

or you can use this recipe as a base to make a keto poke bowl or a keto donburi.

Storage

This coconut cauliflower rice recipe stores for up to 3 days in an airtight container in the fridge. You can also use this recipe to meal prep some delicious keto lunch. Freeze and thaw the meal the day before.

Coconut Cauliflower Rice

Allergies

This coconut cauliflower rice is naturally:

  • Grain-free
  • Gluten-free
  • Vegan
  • Paleo

If you have an allergy to coconut, you can replace coconut oil with ghee or butter and coconut cream with heavy cream. But, of course, swapping these ingredients removes the coconut flavor in the recipe, which I don’t recommend for achieving restaurant-style keto coconut rice.

It’s an option to enjoy a creamy keto rice recipe if you have a coconut allergy.

Can I use canned coconut milk?

Yes, you can decrease the saturated fat in the recipe and use coconut milk instead of coconut cream. However, you must add less coconut milk, or the rice will be runny, not creamy at all.

Also, don’t use packaged coconut milk as it’s highly diluted with water and it won’t make the rice creamy at all.

The ratio to use canned coconut milk instead of the thick top part of canned coconut cream is:

  • 1/2 cup thick coconut cream replaced with  1/3 cup canned coconut milk

Keto Coconut Cauliflower Rice

More keto cauliflower recipes to try

I love to use this cauliflower recipe to decrease carbs on my plate. Below I listed my favorite keto cauliflower recipes for you to try next time.

Healthy Cauliflower Mac And Cheese
Keto Buffalo Cauliflower Bites
Keto Cauliflower Potato Salad
Cauliflower Rice
Keto cheese cauliflower casserole
Keto Roasted Cauliflower Soup

Have you made this keto cauliflower coconut rice? Share a review or comment below to tell me how you serve yours! I love to hear back from you.

XOXO Carine

Recipe Card

Coconut Cauliflower Rice

Coconut Keto Rice

2.8gNet Carbs

Prep Time: 10 mins

Cook Time: 8 mins

Total Time: 18 mins

Net Carbs 2.8g

Fat 8.9g

Protein 1.9g

Calories 97.6kcal

Author: Carine Claudepierre

An easy 4-ingredient Coconut Cauliflower rice for a low-carb Asian style side dish.

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Preparing the cauliflower rice

  • (Skip if you are using frozen cauliflower rice) Trim the cauliflower head, remove the green leaves and the cauliflower feet. Discard them.

  • Cut the cauliflower into small florets.

  • Place 2 cups at a time of cauliflower florets in the food processor with the S blade attachment and process on high speed for 30 seconds until it resembles rice. Set aside in a bowl. If you don’t have a food processor, use a hand grater box.

  • Repeat the above process until all the cauliflower florets are turned into the rice. Measure 4 cups of cauliflower rice.

Stir fry

  • Heat and melt 2 tablespoons of coconut oil butter in a non-stick pan and stir in the 4 cups riced cauliflower.

  • Stir fry in coconut oil for 4-5 minutes, until slightly golden grilled, still tender but cooked through.

  • If you refrigerated the can of coconut cream, open without shaking and scoop out the thick cream that lay on top of the can, measure 1/2 cup. If you didn’t refrigerate the can, shake before opening and measure 1/2 cup. Stir in the pan. Keep cooking until the rice is creamy and fragrant, about 9 minutes in total.

  • Season before serving with salt, garlic powder, cilantro, lime zest, or juice if desired.

  • You can stir in an extra tablespoon of coconut oil before serving for an extra creamy texture.

Nutrition Facts

Coconut Cauliflower Rice

Amount Per Serving (1 serving)

Calories 97.6
Calories from Fat 80

% Daily Value*

Fat 8.9g14%

Saturated Fat 7.7g48%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.4g

Sodium 167.5mg7%

Potassium 263.7mg8%

Carbohydrates 4.6g2%

Fiber 1.8g8%

Sugar 1.4g2%

Protein 1.9g4%

Vitamin C 35.1mg43%

Calcium 17.6mg2%

Iron 0.6mg3%

Magnesium 15mg4%

Zinc 0.3mg2%

Net Carbs 2.8g

* Percent Daily Values are based on a 2000 calorie diet.

Coconut cauliflower rice


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Spaghetti Squash Keto Carbonara (Only 4.5g Net Carbs!)

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Spaghetti Squash Keto Carbonara (Only 4.5g Net Carbs!)

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These Spaghetti Squash Keto Carbonara are a delicious low-carb pasta meal made with a handful of simple ingredients for a flavorsome dinner that all pasta lover loves.

Bonus, one serving of these Spaghetti Squash Keto Carbonara brings only 4.5 grams of net carbs, so you can safely indulge in this pasta dish on a keto diet with no guilt.

Spaghetti Squash Keto Carbonara (Only 4.5g Net Carbs!)

If you wonder how to make Keto carbonara, then using spaghetti squash is the answer! Not only is it a low-carb vegetable, but it also adds minerals and vitamins to your diet.

Of course, you can also use the sauce from this Spaghetti Squash Carbonara with zero-carb noodles to cut out the carbs even more. However, I do think that spaghetti squash noodles are way tastier as a keto alternative to classic pasta.

Low Carb Carbonara Spaghetti Squash

Before sharing this amazing keto carbonara recipe, it’s good to share some basics about carbonara sauce. There are many recipes online to make carbonara sauce, but a carbonara sauce done properly, the Italian way, is not what everyone thinks of.

Let me explain.

What Is Carbonara Sauce Made Of?

An authentic carbonara sauce doesn’t use cream or bacon! Instead, the true Italian carbonara sauce is made of cooked pancetta, egg yolks, eggs, and grated Parmesan cheese.

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This mixture is combined into hot cooked pasta with no heat to create a silky, lukewarm smooth sauce.

Sometimes, a splash of hot water or hot broth is added at the end to loosen the sauce and make it silky smooth.

Carbonara Spaghetti Squash

How To Make Keto Carbonara?

An authentic carbonara sauce is naturally keto-friendly. The problem with carbonara pasta dishes is the pasta themselves. They are made of wheat and high in carbs which spikes your blog sugar level and takes you out of ketosis.

So to make a keto carbonara recipe, you need to use low-carb pasta alternatives. There are a few options like:

  • Shirataki Noodles – also known as zero-carb noodles, but some people don’t appreciate their fishy taste.
  • Wonder Noodles – made of yams fiber and also zero carbs. I love to use these in my keto meatballs spaghetti recipe, they taste like real pasta, but they are also an expensive option.
  • Spaghetti Squash – this is the magic vegetable that you can use as a keto pasta swap in many recipes. I already shared my keto spaghetti Alfredo casserole using these, and the texture, taste, and fulfilling effect are always guaranteed.
  • Zucchini Noodles – perfect if spaghetti squashes are not in season. Check my pesto zucchini noodle recipe to try this option.

So here I am sharing a Spaghetti Squash Keto Carbonara recipe. The sauce is also adapted from the authentic Italian recipe to up your fat macros and make the dish fulfilling enough.

Keto Carbonara Spaghetti Squash

How To Make Spaghetti Squash Keto Carbonara?

All you need to make this Spaghetti Squash Keto Carbonara recipe are a few simple ingredients:

  • Spaghetti Squash – that’s your pasta replacement. A regular whole squash spaghettis contains about 6 cups of cooked spaghetti strands.
  • Pancetta
  • Olive oil
  • Eggs
  • Egg yolk
  • Parmesan cheese – the grated Parmesan version is what melts the best in the sauce.
  • Heavy Cream – as mentioned earlier, the authentic carbonara sauce doesn’t use cream, but in a keto carbonara sauce, we want the sauce to be super fulfilling, so a touch of cream ups your fat, keeps you full, and makes the sauce silky smooth.
  • Vegetable broth or beef broth – this is optional but a great way to loosen the sauce.
  • Salt and pepper – pancetta is already salty. Add salt to taste.

Cook the Squash

First, preheat the oven to 400°F (200°C). Next, line a large baking tray with parchment paper and set it aside.

Cut the sides of the spaghetti squash, and using a fork, poke the skin of the vegetable many times, all over.

Next, cut the squash halfway lengthwise. Finally, use a spoon to scoop out the seeds and discard them.

Place the two halves of spaghetti squash, flesh down onto the baking tray.

Bake for 30-45 minutes, or until you can scrape out the spaghetti flesh with a fork and form spaghetti strands.

Sometimes, the vegetable cooks faster in the center, so scrape out these vegetable strands first, set them aside in a bowl, and keep baking the remaining vegetable until cooked through.

It’s a good idea to check the cooking process after 30 minutes every 10 minutes, to not overbake the vegetable.

Cool the spaghetti strands down in a mixing bowl.

Cook the Pancetta

First, chop the pancetta into pieces. Then, heat olive oil in a non-stick skillet and cook the pancetta until crispy – about 3-5 minutes.

Add the spaghetti squash strands in the pan and stir to evenly flavor the vegetable strands with the pancetta – about 1 – 2 minutes.

Turn off the heat, cover the pan with a lid, and set it aside while making the sauce.

Make the Carbonara Sauce

In a mixing bowl, whisk eggs, egg yolk, and parmesan cheese. Pour the sauce over the spaghetti strand in the skillet, making sure your pan does not overheat, to avoid cooking the eggs and forming lumps.

The trick to making a delicious smooth spaghetti carbonara sauce is to quickly stir the egg mixture into the noodle without heat to create a lukewarm sauce that shines.

If you like, add a splash of lukewarm vegetable broth to loosen up the sauce. This is optional, but if you like your carbonara sauce thinner, go for it!

Now put the heat back to low, stir in cream and cook until hot.

Serving

To serve this keto pasta carbonara as an authentic Italian dish, top the plate with fresh chopped herbs and extra parmesan.

Storage

This recipe stores for up to 2 days in an airtight container in the fridge. You can also freeze the recipe and thaw it in the fridge the day before serving.

Rewarm the spaghetti carbonara in the microwave until hot or in the saucepan, adding some extra cream if needed.

Spaghetti Squash Carbonara recipe

More keto pasta recipes to try

Below I listed more keto pasta recipes you may want to try next time:

Zucchini noodles with pesto
the BEST Keto zucchini lasagna low carb
Vegetarian Spaghetti squash casserole

XOXO Carine

 

Recipe Card

Spaghetti Squash Carbonara

Carbonara Spaghetti Squash Recipe

4.5gNet Carbs

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Net Carbs 4.5g

Fat 30.9g

Protein 14.4g

Calories 357kcal

Author: Carine Claudepierre

An easy low-carb keto pasta recipe for carbonara lovers!

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Cook the Spaghetti Squash

  • Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper. Set aside.

  • Trim the ends of the squash, poke holes all over its skin using a fork.

  • Cut the squash halfway lengthwise, scoop out all the seeds with a spoon and discard the seeds.

  • Place each half of squash flesh down on the prepared baking tray.

  • Bake for about 30-45 minutes or until you can easily scrape out spaghetti strands from the vegetable using a fork. The outer flesh may cook faster than the inside. If so, scrape out the cooked spaghetti and keep baking the remaining part that is hard to scrape out until soft enough. Always use oven mittens to do this as the vegetable is quite hot.

  • Place the cooked spaghetti strands in a large mixing bowl to cool down for 10 minutes while preparing the pasta sauce.

Carbonara Sauce

  • Slice the pancetta roughly into pieces.

  • Heat olive oil in a non-stick large frying pan or skillet – large enough to fit the spaghetti squash strands as you will add them into this pan later in the recipe.

  • Cook pancetta for 3-5 minutes or until crispy, tossing often. Add the chopped garlic. Stir in the cooked, hot spaghetti strands into the skillet. Toss with the crispy pancetta and cook for 1-2 minutes until the spaghetti strands are well combined and flavored. Stop the heat. Cover with a lid.

  • Meanwhile, microwave the broth for 30-50 seconds, or just until lukewarm. Set aside.

  • In another bowl, beat the egg yolks, egg, and finely grated Parmesan until well combined.

  • Remove the lid from the pan (make sure you turn off the heat!) and quickly add the Parmesan egg mixture to the pan. Always make sure the pan is not too hot and you work fast, or it cooks and scrambles the eggs!

  • Keep stirring to evenly cover the pasta with the sauce. Finally, add a splash of lukewarm stock to loosen the sauce and make it silky – optional.

  • Bring back to low heat and stir in heavy cream. Cook 1-2 minutes, until just hot, taste the sauce, and add salt or pepper to taste.

  • Plate up with extra Parmesan on top and chopped fresh herbs of choice.

Nutrition Facts

Spaghetti Squash Carbonara

Amount Per Serving (1 serving)

Calories 357
Calories from Fat 278

% Daily Value*

Fat 30.9g48%

Saturated Fat 12.3g77%

Trans Fat 0.1g

Polyunsaturated Fat 4.1g

Monounsaturated Fat 12.6g

Cholesterol 148.5mg50%

Sodium 589.5mg26%

Potassium 196.4mg6%

Carbohydrates 5.2g2%

Fiber 0.7g3%

Sugar 1.5g2%

Protein 14.4g29%

Vitamin A 472.9IU9%

Vitamin B12 0.8µg13%

Vitamin C 1.4mg2%

Vitamin D 0.8µg5%

Calcium 190.4mg19%

Iron 0.8mg4%

Magnesium 19.2mg5%

Zinc 1.5mg10%

Net Carbs 4.5g

* Percent Daily Values are based on a 2000 calorie diet.

Carbonara Spaghetti Squash


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Keto Iced Gingerbread Loaf Recipe

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Keto Iced Gingerbread Loaf Recipe

Keto Iced Gingerbread Loaf Recipe

There are some flavors that go hand-in-hand with the holiday season, and gingerbread is one of them.

And gingerbread is one of those flavors that bring back memories of winter holidays when I was growing up. 

So, of course, I’m going to create a Keto version of one of my favorite childhood treats! And I’m happy to announce that it tastes just as good (if not better) than the gingerbread loaves that my mother used to make.

Even better, each thick slice is just 3 g net carbs, which means you can completely indulge over the holidays without any guilt.

Recipe Baking Tips and Suggestions

My Keto Iced Gingerbread Loaf is super easy to make. However, if you are new to Keto baking, it might look a bit intimidating, and I understand that!

So, here are a few baking tips to make sure your gingerbread loaf comes out perfectly. 

Be sure to sift your coconut flour before measuring. Coconut flour has a tendency to form hard lumps, which you don’t want in your baked goods. 

For the most accurate measurements, be sure to weigh your almond flour and coconut flour with a food scale instead of using measuring cups.

However, if you don’t have a food scale, use a spoon to scoop the flours into your measuring cup. 

Make sure your ghee and eggs are room temperature before using them. Typically, I take both out of my refrigerator about an hour before I start baking to let them get to room temperature.

And for a dairy-free loaf, you can use coconut oil instead of ghee. I would suggest using refined coconut oil instead of unrefined (also known as virgin) coconut oil because it has a much more mild taste.

After you bake the loaf, be sure to let it cool completely in the pan before slicing it. If you slice the loaf while it’s still warm, it’ll likely have a mushy texture.

And you can absolutely skip the icing for a less sweet loaf, but it really makes it into a decadent dessert loaf.

More Keto Dessert Recipes

If my Keto Iced Gingerbread Loaf has you hungry for even more Keto desserts, then you are in luck!

From vanilla pound cake to lemon loaf cake, we have all of your keto dessert needs covered.

And for dessert recipes that can also be enjoyed for breakfast, check out my cinnamon rolls as well as my cappuccino coffee cake.

But if cake is what you crave, then you need to try my vanilla bean cupcakes, 5-ingredient lava cake, chocolate chip snack cake, carrot cake, layered chocolate cake and so many more.

We even have every Keto cookie recipe you would ever need – including The Best Chewy Keto Chocolate Chip Cookies.

And don’t worry, we have pie recipes, dairy-free ice cream recipes, dairy-free cheesecake recipes, brownies, blondies and so much more!

So, just head over to my Keto Desserts page and find every dessert recipe you’ll ever want to satisfy your cravings but without ruining your diet.

Keto Iced Gingerbread Loaf Recipe #keto #recipe https://ketosummit.com/keto-iced-gingerbread-loaf-recipe/

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Description

Enjoy all of the flavors of your favorite holiday cookie but in a loaf when you make this keto iced gingerbread loaf recipe.


Ingredients

For the icing:


Instructions

  1. Preheat the oven to 350 F (175 C). Line a small loaf pan with parchment paper and set aside.
  2. Place all of the loaf ingredients in a large bowl and mix until completely combined to create a smooth batter. Pour the batter into the prepared loaf pan.
  3. Place the loaf pan in the oven and bake for 40 minutes until cooked through and a toothpick inserted into the center comes out clean.
  4. Remove from the oven and let cool completely before removing the loaf from the pan.
  5. To make the icing, combine the powdered erythritol with the water until smooth. Cover the top of the cooled loaf with the icing before slicing and serving.
  6. Refrigerate the iced gingerbread loaf in a sealed container for 2 to 3 days.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  3 g

Nutrition

  • Serving Size: 1 slice
  • Calories: 305
  • Sugar: 2 g
  • Fat: 26 g
  • Carbohydrates: 9 g
  • Fiber: 6 g
  • Protein: 10 g

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Keto Sweet Potato Casserole

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Keto “Sweet Potato” Casserole

Have you tried keto sweet potato casserole yet? This is, most people are used to Keto pizza casserole or keto chicken casserole but have not yet tried keto “sweet potato” casserole.

Keto “Sweet Potato” Casserole

On a Keto diet, you don’t have to give up your favourite holiday foods, as this Keto Sweet Potato Casserole demonstrates.

You’ll get all of the flavour of your favourite sweet potato casserole without any of the calories or carbohydrates.

Even better, all of the ingredients can be found in most supermarkets and internet merchants. As a result, you won’t have to worry about spending a fortune on difficult-to-find ingredients.

Did I mention that this dish would appeal to your non-Keto relatives as well?

How I Made This Keto

Because of their relatively high net carb content, sweet potatoes aren’t Keto. So, in order to obtain the sweet potato flavour without the carbohydrates, I had to be a bit creative, and I’m happy with the results.

As a sweet potato alternative, I used a combination of butternut squash and cauliflower, and the combination is delicious.

If you have the time, roast the butternut squash instead of steaming it for a more flavorful result. Simply toss them in a little avocado oil and roast them for 30 to 35 minutes at 400 degrees F (200 degrees C) until cooked.

Then, to help sweeten the meal, I added granulated erythritol to give the butternut squash and cauliflower a sweeter taste comparable to sweet potatoes. Of course, you may alter the sweetness to suit your preferences.

I used unsweetened almond milk to help mix the sweet potatoes and cauliflower to keep the dish dairy-free. Almond milk can be substituted with unsweetened coconut milk.

Without the crispy pecan topping, no sweet potato casserole is complete!

To give the meal a typical Christmas taste, I used a mixture of chopped pecans, granulated erythritol, and a blend of cinnamon and nutmeg. If you don’t have nutmeg on hand, you may omit it or use pumpkin pie spice.

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Description

Made with butternut squash and cauliflower and topped with a cinnamon pecan topping, this holiday “sweet potato” casserole is delicious! Just and see.


Ingredients

  • 2 ½ cups (12 oz or 350 g) diced butternut squash
  • 1/2 head cauliflower (11 oz or 300 g), broken into small florets
  • 1/4 cup (48 g) granulated erythritol
  • 1 teaspoon (2 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg
  • 2 Tablespoons (30 ml) unsweetened almond milk (or more, if needed)
  • 1 teaspoon (5 ml) vanilla extract

For the pecan topping:

  • 1/4 cup (38 g) chopped pecans
  • 2 Tablespoons (24 g) granulated erythritol
  • 1/2 teaspoon (1 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 C). Set aside a medium-sized casserole dish that has been greased.
  2. Combine the chopped pecans, granulated erythritol, cinnamon, and nutmeg in a small bowl. Keep it aside until you’re ready to utilise it.
  3. In a large pan, combine the butternut squash and cauliflower with 1/2 inch (1.25 cm) of water. Bring the water to a boil, then cover and steam the veggies for 10 to 15 minutes, or until they are soft. Drain thoroughly. (Alternatively, steam the veggies in a microwave or Instant Pot.)
  4. In a food processor or blender, mix the steamed veggies, granulated erythritol, cinnamon, nutmeg, almond milk, and vanilla extract until smooth. If the mixture is too thick, add 1 Tablespoon (15 ml) of almond milk at a time until the required consistency is attained. meal of the day!
  5. Spoon the butternut squash mixture in the prepared casserole dish and evenly sprinkle with the pecan topping.
  6. Place the casserole dish in the oven and bake for 20 to 30 minutes until golden.
  7. Remove the casserole from the oven and let cool for a few minutes before serving.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 7 g

Nutrition

  • Serving Size: 1/6th recipe
  • Calories: 79
  • Sugar: 3 g
  • Fat: 3 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g

 

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Keto Salsa Recipe

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Keto Salsa Recipe – Sweetashoney

 

An Keto salsa recipe ready in 5 minutes, easy to freeze for later, and delicious to dip your favorite keto tortilla chips.

Plus, this easy salsa recipe is also sugar-free, nut-free, and gluten-free, so everyone can share it with you!

Keto Salsa Recipe – Sweetashoney

Is salsa keto?

While store-bought salsa is low in carbohydrates (around 6 grammes net carbs per 100 grammes), it contains chemicals that boost blood sugar levels and keep you out of ketosis, such as:

  • Modified corn starch
  • Added sugar – can be white sugar or honey, depending on brands.
  • Lots of onion – usually 15% of the product, and surprisingly, yes, onions are a high-carb vegetable.

So, it’s safer to avoid these store-bought salsa jars and make your own. Plus, it takes only 5 minutes to make your own low-carb keto salsa recipe so let’s start!

What’s the Best Way To Prepare Keto Salsa?

You won’t believe how simple it is to create your own salsa. It’s easy to make, using only natural ingredients, and has just 2.2 grammes of net carbohydrates per serving!

It costs three times less than store-bought salsa, and this low-carb salsa recipe is prepared entirely of natural ingredients with no additives!

Ingredients

Only a few items are required to prepare this fresh salsa recipe at home:

  • Roma tomatoes – I recommend choosing ripe Roma tomatoes for extra flavors.
  • Can crushed tomatoes – make sure your can ingredient list doesn’t contain added sugar.
  • Red onion – to keep the net carbs low, this recipe uses only a small amount of onion compared to regular salsa recipes. To boost onion flavor without adding carbs, you can add a pinch of onion powder into the salsa recipe.
  • Jalapeno pepper
  • Lime juice
  • Cilantro
  • Salt
  • Erythritol or any keto sweetener of choice, or simply skip it if you don’t mind the sweetness in salsa sauce.
  • Garlic cloves
  • Paprika
  • Cumin
  • Oregano
  • Salt
  • Pepper
Get the ingredients ready.
To begin, wash the tomatoes and cut them into cubes. 
After that, remove the seeds from the jalapeño and slice it. 
Finally, combine all of the ingredients in food processor bowl and pulse in short bursts until the appropriate consistency is achieved.
Some individuals prefer chunky keto salsa, while others want it runny. 
To keep the pieces smaller, add couple more pulses.

How to make Keto Salsa Recipe. This is a combination of ingredients that make up the keto salsa recipe and a finished keto salsa

 

Storage

Store your keto salsa sauce in a glass mason jar in the fridge for up to 5 days or freeze for later. Thaw the frozen salsa in the fridge the day before using.

Serving ideas

This keto salsa recipe is delicious in any keto Mexican recipe, and delicious to spread on my keto stuffed avocado tacos or keto tortillas recipe. Then, top with ground beef, lettuce, cheddar.

Or simply serve this as a keto salsa dip with a drizzle of olive oil on top – try a garlic-infused olive oil for extra flavor!

Then, serve with crunchy keto vegetables like celery sticks, cucumber sticks to dip in. Or, even better, serve this salsa recipe with your favorite keto low carb chips.

I love Quest tortillas chips, as seen in the picture below. They are handy when I don’t have time to make my own keto nacho recipe.

Another great option is to dip crunchy pork rinds. They add fat to your daily macros, with zero carbs!

 

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Keto Pumpkin Soup

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Keto Pumpkin Soup

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A delicious Keto Pumpkin Soup with a creamy, velvety texture and only 6.8 grams of net carbs per bowl. Plus, this keto soup is also gluten-free, and dairy-free options are provided for keto vegan food lovers.

Keto Pumpkin Soup

Can I eat pumpkin on keto?

Yes, you can have some pumpkin on a keto diet as pumpkin contains only 7 grams of net carbs per 100 grams. As an element of comparison, broccoli, a popular keto vegetable, contains 6 grams of net carbs per 100 grams.

If you keep the intake of pumpkin low enough to fit your daily macro, you will stay in ketosis. So embrace all the keto pumpkin recipes and enjoy all the fall flavors with this keto pumpkin soup, keto pumpkin pie, or my keto-friendly pumpkin spice latte this fall!

Keto Pumpkin Soup Recipe

How to make keto pumpkin soup?

The trick to making a keto pumpkin soup is to keep the amount of pumpkin, fresh or canned, as low as possible.

Keto Pumpkin Soup

But, you still want the pumpkin soup to be velvety and not too runny or watery, so the secret is to add some creamy additions. Let me explain, but first, this is what you need to start this low-carb keto pumpkin soup recipe:

  • Fresh pumpkin – deseeded, peeled, and weighted after being peeled. You can also replace the fresh pumpkin with the same amount of pure canned pumpkin puree, but I prefer the fresh pumpkin flavor in soups. Plus, in this pumpkin soup recipe, we roast the pumpkin in the pan, which adds extra flavor, and you can’t achieve this with canned pumpkin.
  • Olive oil
  • Onion powder– again, to keep the carbs low, we recommend avoiding onion and adding the flavor with a powder. It decreases carbs.
  • Garlic powder
  • Salt
  • Pepper
  • Cream of choice – I love coconut cream with pumpkin. The combination is absolutely fantastic, plus it’s dairy-free and keeps the soup keto vegan approved. But heavy cream or half/half are also working well.
  • Almond milk or coconut milk.
  • Vegetable stock
  • Butter – this is optional, but adding a dollop of butter into your hot bowl of pumpkin soup creates the most decadent cream of pumpkin! Skip if you eat dairy-free or replace it with a drizzle of olive oil. Butter is keto-friendly, learn which dairy products are keto.

First, peel and deseed the pumpkin and weigh the amount called by the recipe.

Then, warm olive oil in a non-stick saucepan over medium heat and add the pumpkin cubes with spices: garlic powder, onion powder, salt, and roast until fragrant – about 2 minutes.

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How to make Keto Pumpkin Soup

Finally, pour the vegetable stock, cover the saucepan with a lid, and reduce to low-medium heat.

Bring to a boil and cook for 15 to 20 minutes or until the pumpkin is fork-tender.

Remove from the heat and use an immersion blender to blend and create a velvety pumpkin soup.

Keto Meal Plan

Now, add the heavy cream and almond milk or canned coconut cream.

Creamy keto pumpkin soup

For an ultra-creamy keto pumpkin soup and the butter!

Serve hot to enjoy real pumpkin flavors.

Keto soup serving idea

This keto pumpkin soup is light and contains only 166 kcal per bowl of 1 cup. So to keep you full, add some toppings or sides that will also help you boost your fat macros like:

Storage

Like any other soup, this keto soup with pumpkin freezes very well for later. I recommend freezing individual servings in airtight containers so you can thaw one serving at a time in the fridge the day before.

Then, rewarm the soup in the microwave, in a microwave-safe bowl, or a non-stick saucepan over medium heat.

Keto soup

Fall keto recipes

If you love pumpkin in the Fall, there’s no reason you should give up on some delicious keto pumpkin recipes this fall.

So let me draw a simple 1-day fall keto meal plan to inspire you! All the recipes below are easy to make and available on the blog.

For a fall keto breakfast, try my keto pumpkin muffins or my keto pumpkin pancakes.

Then, as a fall morning tea snack, make yourself a cup of comforting keto pumpkin spice latte.

For lunch, serve a bowl of this keto pumpkin soup with a keto bread roll on the side or some garlic bread.

Then snack on a piece of keto pumpkin bread, and finally, for dinner, make my keto spaghetti squash alfredo casserole.

Here you go, a full day of fall pumpkin flavor to enjoy on your keto diet!

How much can I eat?

A standard serving of this keto soup is 1 cup/ 250 ml, and it brings you 166 kcal and 6.8 grams net carbs. Depending on how much carbs you eat a day on your keto low-carb journey, you can increase serving to match your keto macros.

More keto soup recipes

You can enjoy so many delicious keto soups on your low-carb diet. Below I listed my favorite other keto soup recipes for you to try this fall and winter.

Related Recipe

Low carb French onion soup

Related Recipe

Keto Roasted Cauliflower Soup

Related Recipe

Healthy Creamy Winter Vegetable Soup with Cabbage and Sweet Potato. An easy paleo and vegan soup with almond milk. Perfect comfort food dinner.

Related Recipe

Healthy easy butternut squash soup vegan paleo

Have you made this keto pumpkin soup recipe? Share a comment or review below to connect with me,

XOXO Carine

Recipe Card

Low carb Pumpkin Soup Recipe

Keto Pumpkin Soup

6.8gNet Carbs

An easy creamy keto pumpkin soup recipe to enjoy all the fall pumpkin flavors with minimal carbs.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Carine Claudepierre

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  • Peel and deseed the pumpkin. Then, cut it into chunks and weigh the amount required by the recipe.

  • Warm olive oil over medium heat in a non-stick saucepan.

  • Add pumpkin chunks and dry spices: garlic powder, onion powder, and salt. Stir and cook for 1 minute, until spices are roasted and fragrant.

  • Add vegetable broth into the saucepan, cover, and bring to a boil. Reduce to lo heat and simmer for 15-20 minutes until the pumpkin is fork-tender.

  • Remove saucepan from heat, remove the lid and let steam out for 10 minutes, then blend with an immersion blender until smooth.

  • Stir in almond milk, heavy cream, and butter. Stir until butter is fully melted and serve.

  • Serve 1 cup per person with keto toppings you love, like zero-carb pork rinds, parmesan, toasted pumpkin seeds, a drizzle of olive oil, or cream.

Nutrition Facts

Keto Pumpkin Soup

Amount Per Serving (1 serving (1 cup))

Calories 166.7
Calories from Fat 131

% Daily Value*

Fat 14.6g22%

Saturated Fat 7.6g48%

Trans Fat 0.3g

Polyunsaturated Fat 0.9g

Monounsaturated Fat 5.3g

Cholesterol 34.4mg11%

Sodium 1130.6mg49%

Potassium 190mg5%

Carbohydrates 9.4g3%

Fiber 2.6g11%

Sugar 4.1g5%

Protein 1.4g3%

Vitamin A 13921.3IU278%

Vitamin B12 0.1µg2%

Vitamin C 3.7mg4%

Vitamin D 0.2µg1%

Calcium 63.1mg6%

Iron 1.2mg7%

Magnesium 20.9mg5%

Zinc 0.2mg1%

Net Carbs 6.8g

* Percent Daily Values are based on a 2000 calorie diet.

Keto Creamy Pumpkin Soup


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Low-Carb Keto Apple Crisp

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Low-Carb Keto Apple Crisp

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This delicious Low-Carb Keto Apple Crisp recipe is made with a surprising low-carb vegetable: zucchini, to cut out the carbs but still bring the best apple pie flavors. Bonus, this is sugar-free apple crisp is also vegan, dairy-free, and grain-free!

If you used to apples and miss your favorite apple dessert on keto, this low-carb apple crumble is the best to fix your cravings.

With only 5 grams of net carbs per serving and the most delicious apple pie flavors, this low-carb crisp is sure to impress. Even the kids won’t notice the absence of apples! A great way to sneak some extra vegetables to their keto dessert and avoid added sugar.

Are Apple Crisps Keto?

No, authentic apple crisps are not keto-friendly, because first, apples are high in sugar and carbs.

Then, regular apple crisp toppings contain high starchy flour, usually all-purpose flour and sugar.

So you can’t indulge in regular apple crisps without raising your blood sugar level. But, you can make a low-carb apple crisp recipe using some healthier ingredients and techniques that will taste just the same!

Zucchini Apple Crisp

Are Apples Keto-friendly?

No, apples are not keto-friendly fruits. Even if some apples have fewer carbs than others, they are still high-carb fruits containing between 14 grams and 26 grams of net carbs per 100 grams.

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So when it comes to baking keto apple dessert, you need to find a way to swap the apples for a low-carb alternative that mimics the texture of apples and play with spices and natural flavors to make your recipe taste like apples.

How to make keto apple crisp?

The secret in this recipe is to use zucchinis instead of apples. It makes this a zucchini mock apple crisp since we are not going to use apples as a base for this keto crisp recipe.

However, stay tuned because the tricks below are going to make this zucchini apple crisp taste like the real thing, but without the carbs.

Let me tell you how to achieve the best apple flavor in a crisp without using apples at all!

Apple Swaps

First, you need to choose one of the low-carb vegetables below to make this diabetic apple crisp. Any of the below vegetables have an apple-like texture, not a strong flavor and when cooked with the right ingredients, they taste like a classic crumble apple mixture.

  • Zucchini
  • Yellow Squash
  • Chayote Squash

Use the vegetable that is the easiest to find for you this season and follow the recipe as written below.

Low Carb Apple Crisp

Ingredients

  • Zucchinis – yes, Zucchinis are the best low-carb vegetable to replace apples in low-carb apple dessert recipes. When cooked in sugar-free sweetener, lemon juice, and apple cider vinegar, it tastes just like real apples and saves you all the added sugar from the fruit.
  • Coconut Oil – or butter.
  • Lemon Juice – this is one of the secret ingredients that make the tangy-sweet flavor of the zucchini pop out.
  • Cinnamon
  • Erythritol or any granulated keto sweetener you love, sugar-free brown sugar substitute works well.
  • Apple Cider Vinegar – This is the second secret ingredient to turn a zucchini crisp into the tastiest apple crisp! Apple cider vinegar is also a great ingredient to add to your keto diet to reduce your appetite.
  • Vanilla Extract
  • Almond Flour – I don’t recommend coconut flour for the crisp topping. It dries and is not as tasty. For a nut-free option, swap the almond flour for sesame seed flour or sunflower seed flour. Both are keto nut-free flours.
  • Chopped Pecans
  • Chopped Walnuts
  • Sliced Almonds – or chopped almonds or shredded coconut.

Mock Apple Mixture

First, preheat the oven to 350°F (180°C) and grease a 9-inch pan with coconut oil. Set aside while you prepare the apple mixture for your sugar-free crisp.

Peel and trim the end of the zucchinis, then cut into 5-inch cubes (1.5 cm).

Warm a non-stick frying pan with coconut oil over medium heat. Stir in the zucchinis cubes and then sprinkle sugar-free crystal sweetener, cinnamon, lemon juice, and apple cider vinegar on top.

Toss and cook on high heat until bubbles form on the sides of the pan and a brown color syrup forms. It takes about 5-6 minutes to evaporate the water from the vegetables and create a caramel-like texture.

Remove from the heat, stir in vanilla extract, and transfer the apple mixture into the prepared baking tray. Set aside to steam out and meanwhile prepare the crisp toppings.

Low carb crisp toppings

To make the toppings, place all the toppings ingredients into a bowl and use your finger to rub the softened coconut oil onto the chopped nuts and almond flour until it forms small pieces like wet sand.

Finally, crumble the keto crisp toppings evenly over the zucchini mixture and bake in the center rack of your oven for 20-30 minutes at 180°C (350°F) or until golden brown on top.

You know that the apple crisp is cooked through when the apple mixture forms bubbles on the sides of the pan, and the top is golden brown.

Gluten free sugar free apple crisp

Remove from the oven and set aside 10 minutes to cool down before serving. As it cools down, the toppings get very crispy.

Does apple crisp need to be refrigerated?

Yes, you must keep your apple crisp in the fridge if you want to keep it for up to 4 days.

Of course, you can keep the baked apple crisp at room temperature until it cools down. But then, it’s recommended to store the apple crisp in the fridge, or the cooked apple can turn.

To store your apple crisp, you have two options. First, you can keep it in its baking dish. It’s very convenient because it avoids cleaning more dishes.

If you do so, cover the top of the dish with a piece of plastic wrap or foil to prevent too much air from going in. Or transfer the apple crisp to an airtight box.

Gluten free sugar free apple crisp

Freezing keto apple crisp

The last option is to freeze apple crisp for later. You can freeze small portions or large batches as long you place the crisp in an airtight container.

The day before serving, thaw the apple crisp at room temperature and rewarm in a lukewarm oven at 300°F (150°C) for 10-12 minutes.

Serving ideas

While this apple crisp tastes amazing, it is even better with some toppings. The best keto-friendly toppings for this gluten-free sugar-free apple crisp are:

  • Sugar-free Vanilla ice cream.
  • Whipped cream
  • Whipped coconut cream for a vegan low-carb apple crisp.
  • Sugar-free maple syrup
  • Cinnamon

More keto fruit dessert recipes

easy keto peach cobbler
Keto blueberry cobbler recipe
Almond flour Strawberry Bread
Keto PopsiclesKeto Popsicles
Keto Banana Pudding
keto blueberry pie

Have you made this low-carb apple dessert? Share a review or comment below to tell me how it goes,

XOXO Carine

Recipe Card

Keto Apple Crisp

Keto Apple Crisp Recipe

5.2gNet Carbs

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Net Carbs 5.2g

Fat 23.4g

Protein 5.8g

Calories 247.9kcal

Author: Carine Claudepierre

An easy Mock Keto Apple Crisp Recipe with no sugar and minimal carbs to enjoy apple flavors dessert on your keto journey.

Almond flour crisp topping

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  • Preheat oven to 350°F (180°C). Slightly grease an 8-inch or 9-inch pan with coconut oil. Set aside.

  • Trim the ends of your squash or zucchini, peel off the skin and cut into 0.5-inch cubes (1.5 cm) until you get 4 cups of cubed vegetable – see my pictures above in this post for visual help.

  • In a non-stick pan over medium-high heat, melt coconut oil, then add the zucchini cubes. Stir and cook 30 seconds, then sprinkle sugar-free crystal sweetener, cinnamon, lemon juice, and apple cider vinegar. Toss to evenly cover the cubes with the mixture and cook on high heat uncovered for 5-6 minutes, until the liquid gets bubbly and reduced into a brown syrup. Stir occasionally. Remove from the heat when there’s almost no liquid left in the pan, and the vegetable cubes are softer. Stir in vanilla extract and transfer onto the prepared baking tray. Set aside to steam out for 5 minutes. Meanwhile, prepare the keto crisp topping.

Keto apple crisp toppings

  • In a large mixing bowl, place the toppings ingredients and use your finger to rub the softened coconut oil or softened butter with the remaining ingredients – it should look like wet sand.

  • Use your finger to crumble up the toppings over the apples and form a crumbly topping.

Bake

  • Bake in the center rack of your oven for 20-30 minutes or until golden brown on top and the mock apple mixture is bubbly and sticky.

  • Remove from the oven and set aside 10 minutes to cool down before serving.

  • Serve with a dollop of vanilla sugar-free ice cream or whipped cream.

Note 1: You can swap coconut oil for butter.
Note 2: You can replace yellow squash with zucchini or chayote squash.
Note 3: Apple cider vinegar can be skipped or replaced with apple extract.
Note 4: You can swap the erythritol with stevia drops or any granulated keto sweetener you love. Use my sweetener converter for ratio adjustment.
Note 5: Almond flour can be replaced with the same amount of sesame flour or sunflower seed flour for a nut-free option. Don’t use coconut flour, or the topping is too dry.
Note 6: or softened butter.
Note 7: Nuts can be replaced with seeds like pumpkin seeds or sunflower seeds. Other keto nuts that are great include macadamia, peanuts, or almonds.
Note 8: If you don’t have sliced almonds, use chopped nuts you love or even unsweetened shredded coconut.

Nutrition Facts

Keto Apple Crisp

Amount Per Serving (1 serving (1 cup))

Calories 247.9
Calories from Fat 211

% Daily Value*

Fat 23.4g36%

Saturated Fat 7.5g47%

Trans Fat 0.1g

Polyunsaturated Fat 5.7g

Monounsaturated Fat 6.2g

Sodium 103.9mg5%

Potassium 340.5mg10%

Carbohydrates 9g3%

Fiber 3.8g16%

Sugar 3.2g4%

Protein 5.8g12%

Vitamin A 171.4IU3%

Vitamin C 16.9mg20%

Calcium 64.5mg6%

Iron 1.3mg7%

Magnesium 57.2mg14%

Zinc 1mg7%

Net Carbs 5.2g

* Percent Daily Values are based on a 2000 calorie diet.

Keto Apple Crisp


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