I’m so excited to be giving you guys the tools to take your favorites and reinvent them.

One of the first things we think we need to eliminate from our diet to get healthier is bread. While cutting back on carbs and gluten can be good for you, you do not need to give up on light fluffy and savory bread! The recipe for my 3 Ingredient Gluten-Free Flatbread is made with things you likely have on hand if you’re into alternative baking, but you may never have combined before.

From breakfast burritos to wraps, to little personal flatbread pizzas, these versatile flatbreads are about to become one of your healthy staples!

How To Make Almond Flour

One of the main ingredients in my 3 Ingredient Gluten-Free Flatbread recipe is almond flour. This ingredient is what differentiates my flatbread from the wheat-based ones that are not the most friendly to a gluten-free or low-carb lifestyle.

For those that might not already know, almond flour is simply almonds ground into a fine powder and used as a gluten-free flour. It’s a great replacement for flour or wheat flour, as it has no gluten or wheat with the added value of fiber, healthy fat, and a lovely texture. If you can’t find almond flour at your local store, you can easily make it at home by following Gemma’s recipe for Almond Flour.

What Is Tapioca Starch?

Tapioca starch is the other major ingredient in my flatbread recipe. Tapioca starch, made from the dried ground cassava root, might sound unusual but it’s very commonly used as a way to add elasticity and chew to gluten-free baked goods.

This alternative flour works with the almond meal to bind the flatbread together. It also makes the flatbread nice and sturdy, perfect for rolling up burritos or wraps. If you can’t find tapioca starch, you can replace it with arrowroot flour or potato starch. I personally like tapioca starch the most as it has the most natural flavor and the lightest texture.

Is The Consistency Of Gluten-Free Flatbread Different From Regular Flatbread?

The texture of my Gluten-Free Flatbread is light and chewy with a nice crispness on the outside. I suggest serving this while still warm, as it really has a nice crust and nutty flavor.

Once cold or at room temperature, the gluten-free bread remains soft and fluffy but is slightly less crisp. I suggest making a batch and keeping them in the fridge. The next morning, just pop them in a frying pan with some scrambled eggs, bacon, and salsa, and BAM! You’ve got the tastiest gluten-free and paleo breakfast burrito in town!

So, consistency-wise, using this absolutely gluten-free flatbread recipe gets as close as you can possibly get to a regular flatbread.

What You’ll Need To Make Your Homemade Flatbread That’s Easy And Delicious

• Large bowl
• Whisk
• Non-stick pan
• Wire rack
• Measuring cups

How To Make Flatbread That’s Gluten-Free

It’s simple, and you’ll be on your way to an easy, gluten-free bread experience in no time (and make sure you get the recipe with all the measurements down below):

1. Combine almond flour, tapioca starch, salt, and garlic in a large bowl.
2. Add coconut milk and whisk.
3. Heat non-stick pan on medium. Add coconut oil or ghee and melt.
4. Spoon 1/3 cup of batter into pan.
5. Cook flatbread for 3 minutes for one side, before flipping to another side for 1 to 2 minutes until golden brown.
6. Remove from heat and transfer to wire rack.
7. Repeat until all the batter is used.

How Long Can You Store This Flatbread?

As mentioned, the flatbread is best when served fresh — but it does keep and reheat very well for up to 3 days. To store it, just cover it in an airtight container and place it in the fridge.

How to Serve 3 Ingredient Gluten-Free Flatbread

The best part about my 3 Ingredient Gluten-Free Flatbread recipe is that is can be used in so many ways.

From filled with avocado, tomato, and wrapped up for a vegan lunch, to dipped in creamy hummus, if you think it’s a good idea it probably is. I like them all on their own brushed with a little ghee and topped with fresh herbs. I encourage you all to get creative and serve dip or wrap these any way you want with your favorite things.

Is Flatbread Healthy?

In general, flatbread is a healthy alternative to bread. It’s lower in calories and higher in fiber. On top of that, it doesn’t have to much fat either. And since this flatbread is gluten-free, it’s even healthier.

While a typical flatbread might 234 calories, a gluten-free flatbread has around 126 calories.

Looking For A Regular Flatbread Recipe?

If you’re looking for a flatbread recipe with all-purpose flour, yogurt, and baking powder, try Gemma’s Flatbread recipe with only 3 ingredients.

Get More Healthful Recipes!

• Easy Keto Crepes
• Best Keto Bread Recipe
• Vegan Brownies

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

Full (and printable) recipe below!

Print

3 Ingredient Gluten-Free Flat Bread

My 3 Ingredient Gluten-Free Flatbread recipe will give you everything from breakfast burritos to wraps, to little personal pizzas!

Course bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 139kcal

Author Olivia Crouppen

Ingredients

• 1 cup (4oz/115g) almond flour*
• 1 cup (4oz/115g) tapioca starch*
• 1 can (387g/13.6oz) coconut full fat milk*
• 1 teaspoon coconut oil (or ghee for frying)

Optional add-ins:

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 tablespoons (1oz/28g) butter (or ghee)
• fresh parsley (or cilantro, chopped)

Instructions

• In a large bowl combine the almond flour, tapioca starch, salt, and garlic — if using.
• Add in the coconut milk and whisk to combine until you have a smooth thick batter. 
• Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.
• Once the pan is at an even, moderate heat, spoon 1/3 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 8-inch circle (although you can make the flatbread large or smaller if desired).
• Cook the flatbread on the first side for about 3 minutes or until tiny bubbles begin to form around the outside. Flip the flatbread and allow to cook on the other side for about 1-2 minutes until golden and brown. Remove from the heat and transfer to a plate or rack. Repeat this process until all of the batter is used. This should make about 6 flatbreads.
• Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs. 
• Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days. 

Video

Notes

*The almond flour in this recipe cannot be substituted for another flour

*The tapioca starch can be substituted for arrowroot flour or potato starch, but my suggestion is you give tapioca starch a try. 

*If you want to use lite coconut milk, you can, but I prefer to use full-fat coconut milk 

Nutrition

Serving: 1flatbread | Calories: 139kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 4mg | Sugar: 1g | Calcium: 20mg | Iron: 0.5mg

The post 3 Ingredient Gluten-Free Flatbread appeared first on Gemma’s Bigger Bolder Baking.

Typically, cobbler is made with a wheat-based biscuit topping and then the already sweet fruit is made sweeter with refined sugar. So, I created a lower carb, wheat & gluten-free biscuit and switched out white sugar for my favorite monk fruit sweetener. This new take on one of my old favorites is PERFECTION. I don’t know what I like more, the sweet moist biscuits or the fruity berry filling. Luckily, I don’t have to choose!

What is Tapioca Starch?

Tapioca starch, almond flour, and coconut flour are the main ingredients in the biscuits that top this cobbler. If any of you have ever used gluten-free all-purpose flour you might notice that this is a similar mix of ingredients.

Each of these plays an important role and is best not to be substituted, especially the tapioca starch. Tapioca starch is a fine powder made of a root veg called cassava. In this case, it adds elasticity and a chew to the biscuits making them so they do not crumble. If you can not find tapioca starch it can be substituted with arrowroot flour, but I would not suggest leaving one of these out altogether as they are important to creating the right texture to the biscuits without adding any gluten or grain.

What Kind of Berries and Fruit Can I Use?

One of the things I love about cobbler is that it’s a very flexible recipe. I used a mix of fresh blackberries and raspberries as these are lovely and in season near me. As long as you keep the ratio of fruit the same you can really use any combination you like. This would be lovely with a mix of berries and stone fruit, apples, and even pears!

When Is My Berry Cobbler Done?

To ensure the cobbler is perfectly cooked, I like to cover it for half the time with tin foil. This gives the fruit time to cook through and form a juicy sauce without overcooking or burning the biscuits. After half the bake time, I remove the foil and cook for another 20-25 minutes, this makes both the filling and the biscuits come out perfectly cooked.

The cobbler is done when the biscuits are slightly puffed and golden brown and the berries look saucy and soft.

How Do I Store Berry Cobbler?

Fresh out of the oven warm cobbler is one of my favorite things! This is to be served almost immediately, but also is great reheated a day or two later. To store leftover cobbler, cover it with cling wrap and store it in the fridge for 3-4 days — or transfer it to an airtight container. To reheat it, just pop it in the microwave (if your container can be microwaved) or covered back in the oven if it’s still in the original pan!

Tips and Tricks to making No Sugar Added Berry Cobbler:

• Sift your almond flour to ensure the biscuit dough comes out smooth
• Add in oats to the biscuit dough for a heartier cobbler
• Substitute the eggs for a flax egg or apple sauce
• Top the biscuits with extra Lakanto sugar or coconut sugar for added crunch and sweetness
• Use frozen fruit if you do not have fresh
• Cut the biscuit dough into cute shapes using a cookie cutter to make the cobbler look extra fun

Try These Recipes Too!

• Sugar-Free Ice Cream
• Sugar-Free Flourless Chocolate Cake
• Healthy Granola Bars

If you haven’t yet, please pre-order my brand new cookbook, Bigger Bolder Baking!

Print

No Sugar Added Berry Cobbler Recipe (Low Carb)

Sweet and tart berries, chewy and buttery biscuits, and one perfect No Sugar Added Berry Cobbler recipe!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 144kcal

Author Olivia Crouppen

Ingredients

• 1 cup (4oz/115g) almond flour
• ½ cup (2 ½oz/71g) tapioca flour
• 2 tablespoons coconut flour
• 2 tablespoons Lakanto brown sugar, coconut sugar or turbinado sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons coconut oil, chilled
• 1 whole egg plus 1 egg white*
• 2 teaspoons vanilla extract
• 5 cups (25oz/710g) mixed fresh berries
• zest of 1 lemon
• 2-3 tablespoons lemon juice
• 2 tablespoons tapioca starch
• 1/2 cup (4oz/115g) Lakanto sugar, Swerve or coconut sugar
• 1/4 teaspoon ground cinnamon

Instructions

• Pre-heat the oven to 350°F (180°C).

First Make the Biscuits:

• In a large bowl combine the almond flour, tapioca starch, coconut flour, Lakanto brown sugar, baking powder, and salt. 
• Rub the cold coconut oil into the dry ingredients until you've reached the texture of coarse breadcrumbs.
• Add in the egg, egg white, and vanilla. Using your wooden spoon or your hands, bring the dough together into a ball. Once the dough has come together set aside to make the filling. 

Berry Filling:

• In a large bowl combine the mixed berries, lemon zest, and juice, tapioca starch, sugar, and cinnamon. Gently fold everything together until the lemon juice, sugar and tapioca starch have formed a sauce, coating the berries.
• Transfer the berries to a 9 inch cast iron pan or casserole dish of your choice.
• Press the dough into 1 even layer about 3/4 inch thick. Using a biscuit cutter, cut out 6 rounds and place them on top of the berries. 
• Loosely cover the cast iron pan with foil then bake for 20 minutes. After 20 minutes remove the foil and bake for another 20-25 minutes uncovered, until the biscuits are golden brown and the berries are burst and have formed a shiny sauce. 
• Remove from the oven and allow to cool just slightly before serving with vanilla ice cream!
• Cover and store left over cobbler in the fridge for up to 3-4 days. 

Notes

*2 flax eggs or 1/3 cup unsweetened apple sauce can be used in place of the egg in this recipe 

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 2g | Cholesterol: 238mg | Sodium: 159mg | Potassium: 11mg | Fiber: 4g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 21.5mg | Calcium: 310mg | Iron: 2.2mg

The post No Sugar Added Berry Cobbler (Low Carb) appeared first on Gemma’s Bigger Bolder Baking.

Made in the blender or food processor, this Sugar-Free Ice Cream really is super low effort, but very high impact! My recipe is here to show you that alternative desserts are easy breezy and above all TASTY!

What’s in Sugar-Free Ice Cream?

Even when cutting down on sugar, you can still enjoy rich sweets — and this Sugar-Free Ice Cream is no exception! Made of only coconut milk, coconut cream, and sugar substitutes, this ice cream is not made with anything unusual, it’s just combined in a way you might not have tried before.

By freezing the coconut milk and sugar substitute mixture into ice cubes then blending into ice cream, you avoid having to use any special equipment or thickening agents. Whether you make chocolate or vanilla you’ll be blown away by how decadent my ice cream is!

Is Sugar-Free Ice Cream Keto or Low Carb?

YES, my Sugar-Free Ice Cream is full of healthy fat from the coconut milk and coconut cream, has zero sugar, no added nuts or wheat products, so this is a low carb and Keto approved dessert. BUT, this really is for everyone. Why not trade out refined sugar for a sugar substitute and try using dairy-free milk? You have nothing to lose in terms of flavor and richness, and I don’t know anyone that wouldn’t think this ice cream is heaven.

How Long Does It Take for It to Freeze?

I like to freeze the ice cube trays for a minimum of 4 hours, even better is overnight. You could even do this several days in advance. When ready to eat or serve just remove the tray from the fridge. If you find the cubes are hard to remove from the tray, not to worry, it’s best to allow the coconut milk mixture to thaw a little. This will make it extra creamy and easy to blend into Sugar-Free Ice Cream.

What Else Can I Add to It?

Vanilla and chocolate flavors are the classics, but if you can dream it you can make it into Sugar-Free Ice Cream. You can add nuts, sugar-free chocolate chips, nut butter, or fresh fruit. If you do choose to add fruit this will no longer be sugar free, but will still be very low in sugar. I love the idea of adding peanut butter to the chocolate ice cream for a peanut butter cup effect, YUM!

How Do I Store Sugar-Free Ice Cream?

Since this ice cream is kept in the freezer, it will keep for up to 1 month. If you find it to be hard to scoop after a few weeks just allow it to thaw slightly at room temperature. I promise once you give this Sugar-Free Ice Cream a try you will always want to have it on hand!

Tips and Tricks to Making Sugar Free Ice Cream:

• Use erythritol combined with monk fruit extract  in place of Lakanto if you can not find it
• Use honey or maple syrup instead of sugar-free syrup if you’d like, but then it will not be sugar-free
• Use silicon ice cube trays like this one to make sure you can easily remove the ice cubes
• If you cannot find coconut cream, place a can of coconut milk in the fridge overnight, the next day skim off the thick white cream, leaving behind the liquid to add to curries or smoothies.
• For a soft-serve effect, use 1/2 cup almond milk instead of coconut cream
• For fruity low sugar ice creams, add in 1/2 cup of your favorite fruit while blending. I like mango, raspberry, and banana!
• Add in chopped toasted nuts 
• Add in an extract like mint, lemon, or almond

Check Out These Other Sugar-Free Treats!

• Sugar-Free Cheesecake
• Sugar-Free Chocolate Bars
• Sugar-Free Granola Bars

Print

Sugar-Free Ice Cream Recipe (Dairy-Free)

Sweet, creamy, and that cold treat you've been looking for, my Sugar-Free Ice Cream recipe is the one you're looking for — and it just so happens to be dairy-free, too!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 160kcal

Author Olivia Crouppen

Ingredients

• 1 1/3 cups (14oz/232ml) coconut milk, full fat
• 1/2 cup (4floz/115ml) coconut cream, or the cream skimmed from a cold can of coconut milk
• 1/4 cup (2oz/57g) Lakanto sugar, swerve, or erythritol, and monk fruit extract
• 1/4 cup (2 ½ oz/71g) Lakanto maple syrup, maple syrup or honey (this is sugar)
• 1 tablespoon vanilla extract

Chocolate Ice Cream:

• 1/4 cup (1oz/28g) cocoa powder, unsweetened

Instructions

• Add the coconut milk, coconut cream, sugar and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If doing this by hand, whisk until the sugar has fully dissolved, about 3 minutes.

If Making Vanilla Ice Cream:

• Add in the vanilla extract and mix until combined. 

If Making Chocolate Ice Cream:

• Add in the cocoa powder and whisk or blend until evenly combined.
• Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight. 
• Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly. 
• Once slightly thawed, remove from the ice cube tray and transfer the cubes to a blender or food processor. Blend on high until thick, rich and creamy, about 5 minutes.
• Transfer the ice cream to 9x5 inch loaf tin and store in the freezer. 
• To serve, scoop and enjoy or make ice cream sandwiches using my Ultimate Chocolate Chip Cookies!
• Cover and store the ice cream in the freezer for up to 1 month. 

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 20mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.8mg | Calcium: 18mg | Iron: 2.7mg

The post Sugar-Free Ice Cream (Dairy-Free) 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!

Print

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.

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

Print

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 

Print

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 

Print

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.

While I’m not usually one to buy too much into trends of any kind, I think alternative nut butters (especially the healthy, keto ones) are here to stay. Classic peanut butter might taste great (thanks, sugar!), but seeing as so many people have peanut allergies, and peanuts aren’t all that great for you to eat on the daily basis anyway, I have 3 alternative nut butters that are about to become your best friends. My homemade Ultimate Keto Coconut Butter, Pecan Butter that Tastes Like Pie, and a Perfect Keto Chocolate Macadamia Nut Butter are here to join your kitchen pantry!

From baking and “no-baking,” to snacking and spreading, these butter alternatives taste better than anything you can buy at the store, are 100% sugar-free, and oh yeah: they are all loaded with healthy fat.

Do I need to say more? Well, yes, kind of! Let’s talk alternative butters.

Is Coconut Butter Actually A Nut Butter?

I know this might seem like a silly question, but I do want to address it, as I’ve thrown coconut into the nut butter alternative category. Coconut butter is 100% nut free and has zero butter or coconut oil.

Different than anything else out there, coconut butter is vegan, nut and seed-free, yet still low in carbs and loaded with healthy fat. If you like the flavor of coconut and the aroma of coconut milk, you will love this creamy butter. I love to add this to smoothies, and Bulletproof coffee, as the flavor is neutral when blended.

That said this can be used just like a nut butter: spread on a fruit or whatever you fancy.

How To Bake With An Alternative Butter

If you’ve experimented with alternative baking, you might be using a lot of nut butter. Usually, healthier baked goods call for almond or peanut butter in place of oil or egg.

For instance, My Perfect Keto Chocolate Macadamia Nut Butter is great added to baked goods in place of traditional nut butters. Just note that it will add a chocolate malty flavor. If you’re looking for a more neutral flavored butter, though, you can exclude the cocoa powder form this recipe making it a super rich macadamia nut butter you can definitely bake with. If used on its own, I like to think of my Keto Chocolate Macadamia Nut Butter as new-school Nutella.

My coconut butter and my pecan butter might lend themselves less to baking, but all 3 of these butters are great for “no-baking.” This means any time you see a nut butter in a homemade protein bar, fudge, bliss ball, or fat bomb recipe, you can use any one of these recipes.

Why Are Nut Butters Good For A Keto Diet?

For anyone that doesn’t know, a ketogenic diet is one based on high healthy fat, protein, and vegetable intake, while staying low in carbs and sugar. Nuts and coconut are most often staples in ketogenic diets as they provide super high doses of the right kinds of fats and amino acids your body needs to feel energetic, and the stuff your brain needs for optimum function.

My coconut and nut butters are also made with a naturally derived sugar alternative called Lakanto Maple Syrup. This keeps the butter sweet without adding ANY sugar, and THIS is what makes my butters really different from any alternative butters you can buy. All 3 of these nut butter alternatives are made with less than 5 ingredients, no added oils, sugars, or preservatives yet they taste amazing and last up to 3 months un refrigerated.

If you’re interested in nut butter alternatives that your family will go crazy for and you can feel good about eating, you’re going to love these!

Ultimate Keto 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!

Get the recipe for my Ultimate Keto Coconut Butter!

Perfect 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.

Get the recipe for my Perfect Chocolate Macadamia Nut Butter!

Pecan Butter That Taste 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.

Get the recipe for my Pecan Butter That Tastes Like Pie!

The post Keto Nut Butters: When, Where, And Why You Should Substitute appeared first on Gemma’s Bigger Bolder Baking.

My Easy Keto Crepes recipe, while inspired by the sweet French breakfast, is completely sugar-free and low carb. Made with coconut milk, coconut oil, and coconut flour, the flavor is rich and sweet with the added value of healthy fats and the best coconutty aroma! Whether you’re trying out a Keto lifestyle or you just want to try a new approach to an iconic breakfast, this recipe is for you!

How do you make coconut flour?

Coconut flour is the trick to keeping these Easy Keto Crepes low in carbs, free of gluten, grain, and nuts. I love coconut flour because it has a nice neutral flavor and holds moisture really well, making anything moist. If you can’t find coconut flour it can easily be made at home by blending unsweetened shredded coconut into a fine powder.

Coconut flour is a staple ingredient in my house as I use it in cakes, cookies, breads and of course my Easy Keto Crepes!

[ Looking to make other Gluten-Free flours? Here’s how! ]

How do I keep my crepes from sticking to the pan?

Classic crepes can be hard to make as they are high in liquid with not much flour, forming a pancake that is thin and easily broken. While these Keto crepes have a tender delicate texture, they are way more “elastic,” if you will, thanks to the coconut oil, egg, coconut flour, and coconut milk. These ingredients bind together really nicely and make the crepes not only easy to flip but way less likely to stick to the pan they are cooked in.

While it’s not necessary, I do like to grease my pan with a bit of butter. This gives the crepes some extra crispness around the edges and adds a nutty brown butter flavor I really like while helping the crepe lift free from the pan.

What to put on crepes

Let’s face it: no crepe is complete without toppings. I encourage you guys to get creative and add whatever you and your family like. From coconut whipped cream and fresh banana, to nut butters and honey, it’s pretty endless. My personal favorite way to eat a crepe is with a drizzle of maple syrup and fresh berries.

I think this sweet and tart combination is the perfect complement to the warm tender crepes. The best part, I keep the whole thing sugar free with my favorite Lakanto Maple-flavored syrup.

Keep It Keto With These Other Recipes!

• Best Keto Bread
• Best Fudgy Keto Brownies
• Keto Banana Bread

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

Print

Easy Keto Crepes

Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!

Course Breakfast

Cuisine French

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 197kcal

Author Olivia Crouppen

Ingredients

• 1/2 cup (2oz/57g) coconut flour
• 1/4 cup (2oz/57g) Lakanto sugar substitute, or Swerve sugar substitute
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 eggs
• 1/4 cup (2floz/57ml) coconut oil, or butter, melted
• 3/4 cup (6floz/170ml) coconut milk, or another non-dairy milk
• 1 teaspoon vanilla extract, optional

Instructions

• In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
• In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid. 
• After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to heat up for about 4 minutes.
• Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan. 
• Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.
• Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don't worry about them breaking when flipping or folding over.
• Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you've used all the batter. 
• To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
• Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave. 

Nutrition

Serving: 2crepes | Calories: 197kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 186mg | Sodium: 113mg | Potassium: 69mg | Fiber: 3g | Vitamin A: 350IU | Calcium: 90mg | Iron: 2.2mg

The post Easy Keto Crepes appeared first on Gemma’s Bigger Bolder Baking.