Or, to be honest, if you want a really easy keto cake that is chock full of flavor and berries.

This keto mug cake recipe has only 10 carbs and, like the other 100+ mug recipes I have, is so easy to make. Thanks to the coconut flour, you get a very satisfying, almost cornbread-like texture. The cream cheese makes it exceptionally moist, and the vanilla and the raspberries make it sweet and fragrant.

Try it! You are going to love it!

What Is A Keto Mug Cake?

Keto mug cake is my latest recipe that I’m adding to my mug cake collection! I have over 100 mug meals — can you tell I’m kind of into microbaking? 

“Ketogenic” is a diet that focuses more on getting calories from protein and fat, and less from carbohydrates. Those on the diet tend to cut out easy to digest carbs, like sugar, white bread, and… a lot of desserts. 

Thankfully, this mug cake is keto-friendly, as it is made with coconut flour.

What You Need To Make A Keto Mug Cake

• Measuring Cups and Spoons
• Microwave safe mug, like my Gemma’s Mug Meals Mugs!

How To Make A Keto Mug Cake

In a matter of (about) a minute (depending on the wattage of your microwave), you can be enjoying this cake! Here’s how you do make a keto mug cake (and don’t forget to get the full recipe with measurements, on the page down below):

1. In a microwave-safe mug, microwave your butter and cream cheese for around 20 seconds to soften. 
2. Add the coconut flour, sweetener, vanilla, baking powder, and egg. Mix thoroughly.
3. Scrape down the sides of your mug and gently fold in the raspberries.
4. Microwave for 1 minute and then check for doneness. If it is undercooked, microwave for a few seconds more.
5. Let the cake cool in the mug for 5 minutes before eating.

Gemma’s Pro Chef Tips For Making Keto Cake

• If you don’t have raspberries, feel free to add any other berry you have on hand. Defrosted frozen berries work as well!
• If you just want a simple vanilla keto cake, leave out the berries.
• Change up the flavor! Replace the vanilla extract with a ¼ teaspoon of almond extract or ½ teaspoon of lemon zest and a squeeze of lemon juice.
• This recipe was written with my 1200-watt microwave in mind. Check the wattage of your microwave, as your cooking times may vary slightly. If you are unsure, microwave the cake for 20 seconds at a time and check for doneness each time.

Make Keto Recipes!

• Keto Sugar Cookies
• How to Make Keto Crackers
• Easy Keto Crepes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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Sweet & Simple Keto Mug Cake Recipe

Single serving keto cake in a mug! If you're following the keto lifestyle and still crave something sweet, my Keto Mug Cake recipe is what you're looking for.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Servings 1 mug cake

Author Gemma Stafford

Ingredients

• 1 tablespoon (½oz/14g) butter
• 2 tablespoons (1oz/28g) full fat cream cheese
• 2 tablespoons (½oz/14g) coconut flour
• 1 tablespoon (½oz/14g) granulated sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon baking powder
• 1 large egg
• 6 raspberries fresh or frozen

Instructions

• Place butter and cream cheese in a microwave-safe mug and microwave for 20 seconds to soften it.
• Add the coconut flour, sweetener, vanilla, baking powder, and egg, and mix thoroughly.
• Scrape down the sides of the mug and then gently fold in the raspberries.
• Microwave for 1 minute. Check for doneness, and microwave for a few seconds more if need be. (This timing is based on my microwave which is 1200W)
• Let cool for 5 minutes before eating. Store leftover mug cake covered at room temperature for up to one day.

The post Sweet & Simple Keto Mug Cake  appeared first on Gemma’s Bigger Bolder Baking.

Made with the exact same method as traditional sugar cookies, these start by creaming together the butter and the monk fruit sweetener, which is my favorite sugar alternative. You’ll see when you whip these up the sugar creams right into the butter making the base of this cookie dough look and act like any other.

The best part of these cookies is that you can shape into anything. I chose to cut mine into Christmas trees, angels, snowflakes and stockings but you can make them whatever shape you like — be it Valentine’s day or any other occasion.

What Kind of Flour Do These Keto Sugar Cookies Use?

For these Keto Sugar Cookies, you use a mix of flours including coconut and almond flour. Both have somewhat of a grainy texture but are smooth in this cookie. Feel free to use a different nut flour instead of almond, however, don’t substitute them for gluten-free all-purpose flour. That’s like swapping an orange with a pineapple! Not the same thing.

[ How to Make Keto Crackers! ]

My Keto Cookies Fall Apart — Why?

So this comes down to the very first step of the cookie making process: the creaming! It’s really important to start with room temperature butter that will blend well with your sugar. I recommend using an electric hand mixer to cream these two ingredients together really well until the mix is fluffy and pale in color. When this step is done correctly you have a soft enough base to add the rest of your ingredients.

Remember you can’t over cream so mix for 3-4 even 5 minutes if needed to get the results.

How do I store Keto Sugar Cookies?

Just like any other cookie, store them in an airtight container at room temperature. Also, the raw cookie dough will freeze really well in case you want to have some in your freezer for when guests drop in. They will also keep happily in your airtight container for up to 4 days. After that, you might notice they go a little soft.

Always best to eat homemade cookies within 2 days if you ask me personally.

Don’t forget to follow Bigger Bolder Baking on Pinterest!

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Keto Sugar Cookies Recipe

Have you gone Keto — or just want to cut back on your sugar? Try my Keto Sugar Cookies recipe for the healthier sugar cookie experience!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 18 cookies

Author Olivia Crouppen

Ingredients

• 5 tablespoons butter , at room temperature
• 1/2 cup (4oz/115g) monkfruit Sweetener
• 1 egg , at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/4 cups (5oz/143g) almond flour
• 1/4 cup (1oz/28g) coconut Flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• powdered monkfruit sugar or Swerve for dusting

Instructions

• Using an electric hand mixer or a whisk, cream together the butter and monkfruit until light and pale in color. Add in the egg, vanilla extract, and almond extract and beat until evenly combined.
• Next, add in the almond flour, coconut flour, baking powder, and salt then mix until a firm dough is formed.
• Bring the dough together into a ball then wrap tightly in cling wrap. Transfer the dough to the fridge and chill for a minimum of 2 hours to overnight.
• Once ready to bake, preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper, set aside.
• Place the dough onto a large sheet of parchment paper, then cover with another large sheet, sandwiching the dough between the 2 sheets. Using a rolling pin, roll the dough out into a 1/4 of an inch thick sheet. Using cookie cutters, cut the dough into a variety of shapes.
• Using a large offset spatula or a flat turner, gently run under each cookie, lifting off the parchment and removing from the excess cookie dough. Place the cutout cookie onto the prepared cookie sheet. Repeat this process until all of the cookies have been removed from the sheet. If you have a lot of excess dough after removing the cookies, roll the dough out again and continue to cut out cookies until all of the dough is used. This will make 16-18 large cookies, depending on what shapes you use.
• Bake the cookies 1 cookie sheet at a time for 10-12 minutes, or until lightly golden brown and crisp.
• Remove from the oven and allow to cool slightly before transferring the cookies to a rack to cool fully.
• Dust with powder monkfruit or swerve if desired.
• Cover and store the cookies in an airtight container at room temperature for up to 4 days.

The post Keto Sugar Cookies appeared first on Gemma’s Bigger Bolder Baking.

I know it sounds like it might not work, but the melted cheesed and the almond flour combine perfectly into a pliable dough. The dough is then rolled out into a large thin sheet and baked off to golden brown perfection. Once the sheet is baked is when it gets turned into crackers, using a pizza cutter or a knife you simply score the baked sheet into perfect little bite-size crackers.

These Keto Crackers are so tasty, they add the perfect salty bite to a classic charcuterie board, I love them dipped into soup or honestly all on their own!

What are Keto Crackers?

These Keto Crackers, in particular, are mainly made up of cheese. With a big component being mozzarella and cream cheese these crackers are more than your average cracker. Pair them to a keto dip or certain veg and you will have a meal in itself.

[ Make your own with my Homemade Cream Cheese recipe! ]

How do I Store Keto Crackers?

These contain fresh cheese so they should be stored in an airtight container in the fridge. To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.

How Long do Keto Crackers Last?

Try one then tell me how long they will last in your house… but seriously up to 7 days in the fridge. I don’t recommend freezing as they will go soft.

Don’t forget to follow Bigger Bolder Baking on Pinterest!

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Keto Crackers

Crisp, savory, and perfect as a snack, in dips, or even soups, my Keto Crackers recipe will be one you make over and over again.

Course Snack

Cuisine American

Servings 8 people

Author Gemma Stafford

Ingredients

• 2 cups (6oz/170g) shredded mozzarella cheese
• 1 cup (4oz/115g) almond flour
• ¼ cup (2oz/57g) cream cheese
• 1 egg
• 2 tablespoons mixed seeds , I used sesame and black caraway seeds

Instructions

• First, preheat your oven to 425°F (210°C).
• In a large bowl, add cheese, cream cheese then almond flour, taking care to make sure the cheeses are covered with the almond flour.
• Cover the bowl with a paper towel then microwave for about 30-60 seconds, or until cheese is melted.
• Remove from the microwave and immediately stir the cheese and the almond flour together with a spatula until a dough forms.
• Allow the mixture to cool a few minutes. When warm to the touch, add in the egg, quickly mixing and bringing the dough into a uniform ball.
• Transfer the dough to a large piece of parchment paper. Fold the parchment paper over the ball of dough and gently press down, flattening the ball. Next using a rolling pin, roll the dough out to about a 1/8 of an inch thick sheet.
• Peel back the parchment paper and transfer the whole sheet to a large baking tray. Lastly, sprinkle the seeds over the sheet of dough.
• Bake the crackers for 8-9 minutes, or until golden brown and crisp.
• Remove the baking tray from the oven and allow to cool for 1-2 minutes. Using a pizza cutter or sharp knife cut the sheet into 1 1/2 inch square crackers.
• Allow the crackers to cool fully before pulling apart the squares.
• Cover and store the crackers in an airtight container in the fridge for up to 7 days.
• To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.

The post How to Make Keto Crackers appeared first on Gemma’s Bigger Bolder Baking.

The info below is all about the ketogenic — or Keto Diet — style of eating. This high-fat, high-protein, and low-carb low-sugar lifestyle — when done correctly — has a number of benefits for your waistline, but more importantly for your brain! While I personally do not subscribe to one diet or lifestyle, as I enjoy trying new things and changing it up often, I do think there are many perks to “going keto” at least for a short period of time.

What Is Keto?

The ketogenic diet is a very low-carb, high-fat diet. When we eat foods that are high in carbohydrates, the body tends to utilize this energy source the most as it is the easiest for it to access. When carbohydrates are removed along with sugars, which ultimately turn into carbs in the body, the body switches from burning carbs as energy to burning fat. This is what makes this small change so effective.

When your body has used up its reserve of carbs and is burning fat, the body produces what is called ketone bodies. These send the message to the body to use stored fat as its principal energy source, putting you in a metabolic state called “ketosis,” hence the name, “keto diet.”

How to “Go Keto”

As mentioned above, in order to get the body into ketosis it needs to have used up all of its stored carbs. This can take up to 4 days depending on your personal body. Once in ketosis, the keto diet is in no way about limiting your calorie intake, but managing what the calories are comprised of.

Once in ketosis, in order to stay in that metabolic state, you want to feed your body lots of high-quality fat, protein, and vegetables. Sweets are not excluded from a ketogenic diet, as there are so many sugar-free alternatives out there. To learn what my favorite sugar substitutes are, click here.

What are the Benefits of a Ketogenic Diet?

Aside from being able to eat lots of satiating high-fat foods and avoiding deprivation, the ketogenic diet has become very popular as it actually can do wonders for your mental state. Many people who give the keto diet a try report feeling increased clarity, concentration, and even memory. This style of eating can cause massive reductions in blood sugar and insulin levels which mean you are left feeling a lot more stable and nourished allowing you to focus without really having to think about your food.

How do I Know Something is Keto?

I know it can sound daunting to cut out all sources of carbs and sugar, but the best way to look at it is to think of all the whole, unprocessed delicious foods you CAN have. Again in no way is the keto diet about deprivation, and by eating all the lovely foods that do assist your body in producing ketones you will naturally cut out a lot of chemicals, preservatives, and hormones in the foods that you really don’t want to be putting in your body anyway.

Foods that are high in healthy fat are a cornerstone of the keto diet. Things like coconut oil, olive oil, avocados, eggs, nuts, cheese, grass-fed beef, and fatty fish are all great sources. Almost all non-starchy vegetables are of equal importance to this lifestyle. Most fruits are not a part of a keto diet, as they are naturally high in sugar, but things like berries and green apples are great in moderation. The most important things to avoid when on a keto diet are grain-based, carb-heavy foods and processed sugar. So yes, that means things like oatmeal, bread, pasta, rice, cake, ice cream, and candy will throw your body out of ketosis, causing it to burn those as its source of energy as opposed to fat.

The good news about all this is I have created a wide variety of sweet treats — and even bread — that are all a part of a keto diet. From my Keto Bread loaf to my Keto Fudge Brownies, you can still have your cake and eat it too when going keto!

Is Keto Good for Diabetes?

While going keto does not solve the overall complications associated with diabetes, it will help to reduce insulin levels and lower the blood sugar. IF you or a loved one does suffer from diabetes they can most-likely benefit by giving the ketogenic lifestyle a try — but always, always consult your doctor before making major dietary changes if it will have an impact on your health.

How Long Should I Do Keto?

Just like any other style of eating, the keto diet is not one I would do forever. I personally like to do the keto diet in cycles, allowing my body to be in a state of ketosis for no longer than a few weeks at a time then returning to eating foods that are healthy sources of carbohydrates, — like starchy vegetable and whole grains along with my favorite fruits. The moral of the story with any dietary changes I make is to find balance. As I mentioned, I like to try lots of different things to make sure I don’t get tired of any one style of eating. While the keto diet is something I think has lots of benefits, I encourage all of you to listen to your body and get in touch with what makes you feel like your most vibrant self.

Try These Keto Recipes

• Best Keto Bread
• Keto Nut Butters
• Keto Crepes

And don’t forget to follow Bigger Bolder Baking on Pinterest!

The post What is Keto Diet? appeared first on Gemma’s Bigger Bolder Baking.

Sometimes referred to as “fat bombs” these truffles are made of an edible cookie dough recipe that has no sugar and loads of healthy fat. Whether you make this edible cookie dough and turn it into a truffle or not, this is a great one to have on hand for when the cravings hit. With these cookie dough truffles, healthy dessert choices are easy to make.

How To Make Edible Cookie Dough

I am in full support of the edible cookie dough trend, as unbaked cookie dough really is one of my favorite things. While there are lots of edible cookie dough recipes out there that are egg free and safe to eat, a lot of them are still hard on the stomach and full of sugar.

The base for these cookie dough truffles is made of cashew butter, coconut flour, Lakanto sugar-free maple syrup, sugar-free chocolate chips, and vanilla extract. The cashew butter is the perfect neutral flavor when introduced to the coconut flour, it transforms into a dough-like texture. Flavored with the rest of the ingredients and studded with chocolate chips, this cookie dough is the real deal. No chickpeas, flours, or added oils.

[ Can’t get enough chocolate? Try Olivia’s Keto Brownies! ]

How To Make Cookie Dough Truffles

Once the edible cookie dough is made, it’s super easy to turn it into truffles. I like to do this as it helps me portion out the cookie dough, as well as making it portable and great for on-the-go treats.

After rolling the cookie dough into little balls I coat them in a mixture of sugar-free chocolate and a little coconut oil. The coconut oil helps the chocolate to stay shiny and coat the truffles evenly. Once all the cookie dough has been dipped in chocolate I let them set in the fridge — and voila! — edible cookie dough is transformed into cookie dough truffles.

What Makes These Cookie Dough Truffles A “Fat Bomb?”

Some people refer to things like these cookie dough truffles as” fat bombs” or “energy bites.” Thanks to the healthy fats in the nuts and the coconut oil, these truffles are a great way to satisfy sweet cravings and really keep you satiated.

I love to have these truffles around as they are rich and satisfying, but with added benefits. My cookie dough truffles are great for a keto, paleo, or vegan lifestyle, but really they’re for anyone who likes cookie dough… So, they’re for everyone!

More Healthy Recipes!

• Healthy Pumpkin Bread
• Keto Nut Butters
• Keto Bread

Follow Bigger Bolder Baking on Pinterest!

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Cookie Dough Truffles

Made with only 4 sugar, gluten, grain, and dairy-free ingredients, plus a few more,  these my Cookie Dough Truffles are an indulgence fit for pre- or post-workout.. or of course, a midnight snack.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Calories 102kcal

Author Olivia Crouppen

Ingredients

Edible Cookie Dough Filling:

• 2/3 cup (8oz/225g) cashew butter
• 1/4 cup (1oz/28g) coconut flour
• 1/4 cup (2floz/57ml) lakanto maple syrup, or maple syrup
• 1/4 cup (1½ oz/43g) sugar free chocolate chips
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, optional
• 1/8 teaspoon salt

Chocolate Coating:

• 2/3 cup (4oz/115g) sugar free chocolate, or regular chocolate, roughly chopped
• 2 tablespoons coconut oil

Instructions

• Line a large baking tray with parchment paper, set aside. 
• In a large bowl combine the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chips, vanilla if using, and salt.
• Once the mixture comes together and forms a sticky dough roll into about 20 balls. 
• In a medium microwave-safe bowl or over a double boiler melt the chopped chocolate and the coconut oil together, this will take about 40 seconds to 1 minute. Stir the chocolate until it reaches the consistency of a smooth shiny sauce.
• Using two spoons dip each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated. 
• Place the coated truffled on the prepared tray and repeat until all of the cookie dough balls have been dipped in chocolate. 
• Place the try in the fridge for a minimum of 30 minutes to allow the chocolate to fully set. 
• Once set peel the truffles off the parchment paper and enjoy. 
• Cover and store in an airtight container in the fridge for up to 10 days. 

Video

Notes

• If the cookie dough is too wet initially feel free to add more coconut flour, 1 tablespoon at a time, until the mixture comes together and looks like real cookie dough.
• You can substitute cashew butter for any nut butter you like. Use sunflower seed butter or coconut butter if you are allergic to nuts. 
• You can make this recipe with regular maple syrup, but the truffles will not be sugar-free.
• You can use regular chocolate in this recipe, but the truffles will not be sugar-free.

Nutrition

Serving: 1truffle | Calories: 102kcal | Carbohydrates: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 43mg | Fiber: 4g | Sugar: 1g | Iron: 1.4mg

The post Healthy Cookie Dough Truffles appeared first on Gemma’s Bigger Bolder Baking.

This vegan fudge is a decadent dessert with benefits!

How Is Vegan Fudge Different From Regular Fudge?

Fudge is typically made by combining sweetened condensed milk and chocolate. While this tastes awesome, it can be super high in sugar.

My Vegan Peanut Butter Fudge is made with coconut milk, sugar free chocolate, and natural peanut butter. Without the refined sugar, fudge is actually a really great way to get those healthy fats provided by the cocoa butter in the chocolate, as well as the coconut milk.

The sweetness of the fudge comes from Lakanto Sugar, my go-to sugar alternative. All of these natural, plant-based ingredients come together to form a super rich, melt-in-your-mouth fudge. The only difference between this and regular fudge is that it is best when served straight out of the fridge, as it can melt when left at room temperature. If you want to swap out Lakanto for another sugar alternative, go right ahead! Just be aware that might change the consistency of the final product.

Is this fudge also Paleo and Keto?

Whether you’re vegan, paleo, keto, or anything in between, this Chocolate Peanut Butter Vegan Fudge is going to hit the spot — so yes, it’s all of those things. Made without any grain, gluten, dairy, or sugar — and high in healthy fat— this vegan fudge is a dessert you can love making, eating, and of course sharing, no mater what your lifestyle.

Can this fudge be made with other toppings than peanut butter?

Making this fudge is as simple as melting the chocolate and the coconut milk together. From there, I add in a few flavorings like vanilla and instant espresso powder (which are optional but really enhance the flavor of the chocolate). The last ingredient to go in is my favorite: peanut butter.

I warm up the peanut butter in the microwave (you can also use the stovetop) so it’s drippy and pourable, then I zig zag it across the fudge. Using a butter knife, I like to swirl the peanut butter throughout creating a really lovely design across the top. While I love peanut butter, you might not. That’s fine! You can do this with with any nut butter you like.

If you cant have nuts, I suggest you give sunflower seed butter a try, it’s super yummy and made entirely from sunflower seeds, meaning it’s nut free!

How long does vegan fudge last?

Because my chocolate and peanut butter vegan fudge is stored in the fridge at all times, it’s totally fine to keep for around 10 days. If you have any leftovers, which I doubt you will… I suggest freezing them.

From frozen, just thaw and enjoy!

Other Healthy Recipes!

• Healthy Cookie Dough Truffles
• Vegan Pecan Pie Bars
• Healthy Pumpkin Bread

Follow Bigger Bolder Baking on Pinterest for more recipes!

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Chocolate Peanut Butter Vegan Fudge

My Vegan Chocolate Peanut Butter Fudge packs a hefty chocolate punch and has just the right amount of healthy fat to keep you feeling full and energized.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 16

Calories 97kcal

Author Olivia Crouppen

Ingredients

• 3 cups (18oz/510g) sugar free chocolate, chopped or chips
• 1 can (13.5oz/382g) full fat coconut milk or coconut cream
• 2 teaspoons vanilla extract, optional
• 1/4 teaspoon instant espresso powder, optional
• 1/3 cup (2 ½ oz/71g) Lakanto sugar, Swerve, or coconut sugar
• 1/4 teaspoon salt, optional
• 1/4 cup (2oz/57g) peanut butter, warmed in the microwave for 30 seconds

Instructions

• Line an 8 x 8 inch tin with parchment paper, set aside. 
• In a large microwave safe bowl, combine the chocolate and the coconut milk. Microwave in 40 second intervals, whisking in between until the chocolate is fully melted and the mixture is smooth and shiny. If you do not have a microwave you can also do this over a bain marie. 
• Once the chocolate and coconut mixture has come together add in the vanilla, instant espresso powder, and salt (if using). 
• Lastly add in the Lakanto sugar, Swerve or coconut sugar 
• Transfer the chocolate mixture to the prepared tin. Pour over the slightly melted runny peanut butter using a zigzag motion. 
• Using a butter knife, swirl the peanut butter through the chocolate creating a swirl design
• Allow the fudge to set in the fridge for a minimum of 5 hours to overnight. Once the fudge has set, remove it from the tin and slice it into 16 squares.
• Cover and store in the fridge for up to 10 days. 

Notes

*This fudge can melt if left at room temperature so must be stored in the fridge at all times. 

*This fudge can be stored in the freezer for up to 3 months. To eat from frozen just thaw to fridge temperature and serve.

*You can make a plain chocolate fudge by omitting the nut butter.

*Additional add-ins you might want to fold into the fudge are nuts, dried fruits, seeds or coconut flakes. 

Nutrition

Serving: 1square | Calories: 97kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 25mg | Fiber: 4g | Sugar: 1g | Calcium: 10mg | Iron: 1.4mg

The post Chocolate Peanut Butter Vegan Fudge appeared first on Gemma’s Bigger Bolder Baking.

No matter what diet or lifestyle you subscribe to, there is no reason you shouldn’t be able to have your pumpkin and eat it too. While other recipes for fall treats depend on wheat-based flours and added sugar, my recipe for the Greatest Healthy Pumpkin Bread is packed with not just flavor but delicious and nutritious ingredients.

[ Have a sweet tooth? Try Olivia’s Best Keto Brownies Recipe! ]

Can You Used Canned Pumpkin For Healthy Pumpkin Bread? What About Other Types Of Squash?

So, I don’t think I need to tell you this but… you can’t make pumpkin bread without the pumpkin. Crazy, right?

That said, I always encourage you guys to take my recipes and make them your own and this is a great one for adaptation. If you want to make this bread with sweet potato or butternut squash, it will come out just as moist and delicious. If you want to make this healthy pumpkin bread from canned pumpkin puree or freshly roasted pumpkin go ahead! I used canned pumpkin puree as it’s a time saver, but feel free to use what you can get your hands on.

For those that want to make your own pumpkin puree from scratch Gemma has a great recipe for it!

Do I have to use coconut flour, or can I use other gluten-free flours?

So the main ingredients in this low carb low sugar pumpkin bread are pumpkin, eggs, coconut flour, spices, Lakanto maple syrup and coconut oil. The bread is made in one bowl by combing the wet ingredients, then the dry, then putting the two together.

I get a lot of questions asking about flour substitutes and often times there are alternatives. For this recipe, there is no alternative to coconut flour. I chose this flour specifically as it’s super low in carbs, has added fiber, and is not nut based for those that have nut allergies. I did choose to make this pumpkin bread with eggs, but it can be made vegan by substituting the eggs in the recipe with flax eggs.

How To Make A Keto Cream Cheese Glaze

One of the reasons people have so much success on a ketogenic diet is because there is such a wide range of rich, high-fat foods that are both nourishing and satiating. I don’t know about you, but I love tangy creamy cream cheese — especially when added into baked goods and frostings. This keto cream cheese glaze is only 3 ingredients, super rich, and still 100% sugar-free. I love this on all kinds of sweets, and of course, slathered on top of my healthy pumpkin bread.

Get More Healthy Recipes!

• Keto Nut Butters
• Easy Keto Crepes
• The Best Keto Bread Recipe

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The Greatest Healthy Pumpkin Bread (Low Carb, Low Sugar) Recipe

Healthy Pumpkin Bread is possible — my recipe is packed with not just flavor, but delicious and nutritious ingredients.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 122kcal

Author Olivia Crouppen

Ingredients

• 1/2 cup (2oz/57g) coconut flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3 eggs
• 1 1/2 cups (15oz/425g) pumpkin puree
• 1/3 cup (4oz/115g) Lakanto Maple Syrup, can substitute maple syrup or honey
• 2 tablespoons coconut oil or butter, melted

Cream Cheese Glaze:

• 1/4 cup (2oz/57g) cream cheese
• 3 tablespoons Lakanto Maple Syrup
• 1 teaspoon vanilla extract

Instructions

• Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside. 
• In a large bowl whisk together the pumpkin puree, eggs, coconut oil and Lakanto maple syrup.
• In a separate bowl combine the coconut flour, baking powder, baking soda, salt, nutmeg and cinnamon. 
• Add the dry ingredients into the wet and mix until a thick, even batter is formed. 
• Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread. 
• Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean. 
• Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.

Cream Cheese Glaze:

• In a microwave safe bowl combine the cream cheese, Lakanto syrup and vanilla. Microwave for 30-40 seconds until all ingredients have melted together.
• Whisk until smooth and set aside to cool slightly. 
• Once the bread has come to room temperature remove from the tin and place on a wire rack.
• Pour the glaze over the bread and allow to set for 10-20 minutes before slicing. 
• Cover and store the bread in the refrigerator for up to 4 days. 

Notes

• To make this bread vegan replace the eggs with flax or chia eggs
• If you do not want to use a sugar free maple syrup in the bread or the glaze you can use traditional maple syrup

Nutrition

Serving: 1slice | Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Potassium: 44mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4350IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 1.4mg

The post The Greatest Healthy Pumpkin Bread (Low Sugar, Low Carb) appeared first on Gemma’s Bigger Bolder Baking.

That said, this Chocolate Macadamia Nut Butter is awesome spread on all kinds of things. Made with a combination of cashews, macadamia nuts, and cocoa powder, this simple butter is loaded with complex flavor and health benefits to boot!

Are macadamia nuts healthy?

Whether you’re keto or not, macadamia nuts are a great addition to your diet. These rich and creamy nuts are high in healthy fat, monounsaturated fatty acids, vitamins B, fiber, and minerals. In addition to being high in healthy fat, macadamia nuts are only 1.5 net grams of carbohydrates per serving — making them naturally great for a ketogenic lifestyle.

Considering these nuts are a superfood of sorts, it’s only natural I wanted to make a chocolate nut butter with them as the star.

[ Try this Ultimate Keto Coconut Butter with my Best Keto Bread Recipe! ]

What kind of chocolate can I use?

Making any nut butter chocolate flavored is really easy, but adds so much depth of flavor. While you might think you have to melt chocolate and add it to your blended nuts, it’s really as simple as adding in a few tablespoons of cocoa powder.

The cocoa powder (also loaded with antioxidants) instantly transforms the macadamia nut butter into a candy-like spread. The plain macadamia nut butter is really rich and neutral in flavor, making it the perfect blank canvas for chocolate. I personally use Ghirardelli cocoa powder, but feel free to use whatever unsweetened cocoa powder you like.

How To Make Perfect Keto Chocolate Macadamia Nut Butter

So while this is a super simple method to follow, there are a few tips and tricks to ensure you make the perfect keto nut butter.

I start with a blend of cashews and macadamia nuts for a few reasons. Macadamia nuts on their own can be a bit too oily and can also be expensive, so I use a mix of these two very natural nuts. I like to use this combination because they break down really well into a smooth creamy, Nutella-like texture, whereas pecans, walnuts, and pistachios can be more gritty.

I also start by soaking my cashews. Even though I do this for just a short time it really helps along the creamy texture of the butter. I also add Lakanto Maple Syrup, salt, and vanilla to the mix. All these things really come together to form an almost malty chocolate flavor. What more could you want out of a nut butter?

More Alternative Butters (And One Classic Butter)!

• Ultimate Keto Coconut Butter
• Pecan Butter that Tastes Like Pie
• How To Make Homemade Butter 

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Keto Chocolate Macadamia Nut Butter

Step aside, Nutella, the Perfect Keto Chocolate Macadamia Nut Butter is here — with a healthy mix of cashews, macadamia nuts, and cocoa powder to take the throne.

Course Ingredient

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 151kcal

Author Olivia Crouppen

Ingredients

• 2 cups 10oz/284g) cashews, toasted
• 1 cup (5oz/142g) macadamia nuts, toasted
• 2 tablespoons cocoa powder
• 1/4 cup (2 ½ oz/71g) Lakanto Maple Syrup
• 1/4 teaspoons salt
• 2 teaspoons vanilla extract

Instructions

• Soak the toasted cashews for a minimum of 20 minutes, to an hour, in hot water. 
• After the cashews have soaked, drain off the water and add them to your food processor or blender along with the macadamia nuts, Lakanto maple syrup, salt and vanilla. 
• Blend all of the ingredients together for 5 minutes. After 5 minutes scrape down the sides of the food processor or blender and add in the cocoa powder. Blend for another 2-3 minutes until you have a smooth chocolatey butter. 
• Cover and store at room temperature for up to 3 months. 

Notes

• If you do not want to use Lakanto Maple Syrup you can use regular maple syrup or honey but the butter will not be sugar-free.
• If you want omit the cocoa powder this makes a lovely plain macadamia nut butter 

Nutrition

Serving: 1tablespoon | Calories: 151kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 46mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 0.4mg

The post Perfect Keto Chocolate Macadamia Nut Butter appeared first on Gemma’s Bigger Bolder Baking.

Well, the name of this recipe kind of says it all. This is one of my favorite things to make all year round, Pecan Butter that Tastes Like Pie. Super easy to make, loaded with healthy fats, low in sugar, and high in PIE flavor, this pecan butter is such a great alternative to the same old peanut or almond butter.

From spreading on apples or bananas as a snack, to using as a base for your favorite energy balls and smoothie bowls, consider this pecan butter your new go-to!

Are pecans good for you?

I feel like when it comes to healthy benefits, pecans seem like an underdog when in actuality they’re winning the race. Unlike peanuts (which are actually a legume and not a nut), pecans are absolutely loaded with vitamins and minerals.

From maintaining healthy skin and hair to keeping you satiated and increasing metabolism, the list of things pecans can do for you is almost endless. Besides having such amazing flavor, pecans are loaded with manganese, potassium, calcium, iron, magnesium, zinc, and selenium. This alone is enough to get me excited about pecan butter, but then I went and made it taste like a pie!

[ Try this Ultimate Keto Coconut Butter with my Best Keto Bread Recipe! ]

How do you make pecan butter?

Making my pecan butter taste like a pie is way easier than you think. The only ingredients in this pecan butter are pecans, Lakanto Maple Syrup, a pinch of salt and cinnamon.

After blending for just about 5 minutes these ingredients are magically transformed into a pecan pie flavored butter. No matter what I add this butter to, or put it in, it puts a smile on my face. The texture is rich and thick, and the flavor is literally that of my grandma’s homemade pecan pie.

How to use pecan butter

Pecan butter can be used in all the same ways other nut butters are used, from adding to your baked goods to spreading on a slice of my low carb banana bread. It’s extremely versatile. The extra thick texture really lends itself to being made into homemade protein balls or “energy balls,” fat bombs, and all kinds of healthy fudge and truffles.

More Alternative Butters (And One Classic Butter)!

• Ultimate Keto Coconut Butter
• Perfect Keto Chocolate Macadamia Nut Butter
• How To Make Homemade Butter 

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Pecan Pie Butter

Super easy to make, loaded with healthy fats, low in sugar, and high in PIE flavor, this pecan butter is such a great alternative to the same old peanut or almond butter.

Course Ingredient

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 79kcal

Author Olivia Crouppen

Ingredients

• 4 cups (20oz/569g) pecan, toasted
• 1/4 cup (2 ½ oz/71g) Lakanto Maple Syrup
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

• Combine the pecans, Lakanto Maple Syrup, salt, and cinnamon in your food processor or blender. 
• Blend for 5 minutes. After 5 minutes, scrape down the sides of the food processor or blender. If you like your nut butters smooths blend for another 2-3 minutes or until you have a smooth creamy butter.
• Cover and store at room temperature for up to 3 months. 

Notes

• If you do not want to use Lakanto Maple Syrup you can use regular maple syrup or honey but the butter will not be sugar-free. 

Nutrition

Serving: 1tablespoons | Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 6mg | Calcium: 20mg | Iron: 0.4mg

The post Pecan Butter That Tastes Like Pie appeared first on Gemma’s Bigger Bolder Baking.

Allow me to introduce you to one of my really good friends: coconut butter! For those of you who have heard of it, but don’t know what it’s all about, my Ultimate Keto Coconut Butter recipe is about to change not just the way you snack, but the way you make your smoothies, breakfasts, candies, and of course baked goods!

Coconut butter, which is neither made of butter or cocoa butter, is a unicorn food as far as I’m concerned. That means it can be used in so many different ways, is so easy to make, it’s a great addition to your diet (keto or not) —  and it’s just really tasty!

Why is Coconut Butter Keto?

A Ketogenic diet is built on good quality fats, proteins, and veggies, and this butter is one of my favorite additions to a ketogenic diet, as it’s great for both those that are taking a meat eating and a vegetarian approach to going keto.

While ghee is very popular and can be great to cook with, its flavor can be oily and it’s not a favorite among vegans and vegetarians. Coconut is naturally high in great quality plant-based fat. Coconut is also high in fiber, low in sugar, and loaded with brain-boosting amino acids. All of these components make coconut butter a really nice way to change up what you add to your morning smoothie, overnight oats or chia pudding.

[ Try this Ultimate Keto Coconut Butter with my Best Keto Bread Recipe! ]

While I love to use coconut butter in things, I also love this used like a traditional nut butter. Spread it on top of my Best Keto Bread, it becomes other worldly, and a great reminder that making healthy choices does not have to leave you feeling unsatisfied or missing our on rich luscious foods

How to make the Ultimate Keto Coconut butter

Ok, so the best part of this recipe is that it’s really not a recipe at all, it’s more of a method. Coconut butter CAN be made with just shredded coconut alone. All you have to do is blend or process unsweetened shredded coconut until you have a smooth butter.

That said, most blenders or food processors are not strong enough to do this without a little help. So, to make my Ultimate Keto Coconut Butter, I add a bit of coconut cream, vanilla extract, and Lakanto Maple Syrup. These extra additions while blending really help the texture of this super-rich butter, not to mention they add so much flavor. I love this coconut butter as a base flavor, and I can’t wait to share more flavor ideas with you guys soon, so definitely stay tuned!

Does coconut butter melt like butter?

So while this is a butter of sorts, it does not melt in the way that coconut oil or regular butter would. This is more the texture of butter in its solid state and cannot be melted down further.

Can coconut butter be frozen?

Coconut butter can be stored at room temperature and will be somewhat solid when left out. If you want it to be softer or more spreadable you can microwave it for 30-40 seconds to loosen it up. It’s a great idea to make a large batch and freeze some for the future. You will find this goes VERY fast as it is a great addition to so many things.

More Alternative Butters (And One Classic Butter)!

• Perfect Keto Chocolate Macadamia Nut Butter
• Pecan Butter that Tastes Like Pie
• How To Make Homemade Butter 

Print

Coconut Butter

Coconut Butter can be used in so many different ways, is so easy to make, and it's a great addition to your diet. Plus, it's just really tasty!

Course Ingredient

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 104kcal

Author Olivia Crouppen

Ingredients

• 3 cups (9oz/255g) shredded unsweetened coconut
• 2 tablespoons coconut cream, or coconut oil
• 2 tablespoons Lakanto Maple Syrup
• 1 tablespoon vanilla extract

Instructions

• Add the coconut, Lakanto maple syrup and vanilla to your blender or food processor.
• Blend on high for 5 minutes until the coconut starts to blend down into an oily paste. 
• After 5 minutes, scrape down the sides of the blender or food processor then continue to blend for another 5-7 minutes until you have a smooth glossy butter. 
• Cover and store at room temperature for up to 3 months. 

Notes

• The coconut will harden at room temperature but still be spreadable. 
• If you want it to be thinner or in liquid form, microwave it for 30 seconds. 
• If you do not want to use Lakanto Maple Syrup you can use regular maple syrup or honey but the coconut butter will no longer be sugar-free. 

Nutrition

Serving: 1tablespoon | Calories: 104kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 10mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g

The post Ultimate Keto Coconut Butter appeared first on Gemma’s Bigger Bolder Baking.