This low carb apple crumb cake is keto friendly, grain free, gluten free and absolutely delicious. In fact, it’s so good, it was served at my husband’s men’s group and as they finished it, one of the guys wanted the recipe.

Buttery apples are baked inside the cake and blanketed with a cinnamon crunchy topping. This is a low carb breakfast or dessert treat.

Sweetener (Golden)

There is an extra special flavor using a golden monk fruit/erythritol blend that is similar to a light brown sugar. Don’t worry if you are using a different sweetener; it will still be good.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

You can also make these into 12 muffins. This recipe makes one 8 inch pan and 4 muffins.

Process

• Peel Apples. Chop. Sauté in 4 ounces butter (1 stick or 1/2 cup) with cinnamon and sweetener. NOTE: You do not cook the apples until done. Melt the butter with the sweetener and cinnamon, some lemon juice and then add apples in to toss. They will cook inside the cake.
• Beat eggs in mixer, until whipped well.
• Add half of the dry ingredients, followed by all of the apple mixture
• Add remaining mixture. Add vanilla.
• Fill pan 2/3 full. Use remaining batter to make muffins. (I make one 8 inch cake pan and four muffins).
• Top with a crumb mixture made with butter, almond flour, sweetener and cinnamon.
• Bake until inside middle registers at 207 degrees F. ( approx.20 minutes for muffins, 30 minutes for cake).

Pin This

Macros

8 net carbs, 30 gram fat per serving. (12 servings per recipe).

Low Carb Recipes Using Apples and Pears

• Low Carb Apple Muffin Recipe with a Butter Glaze
• Low Carb Apple Upside Down Cake
• Low Carb Italian Pear Cake
• Grain Free Apple Almond Tart
• Keto Spiced Pear Cheesecake Tart (can use apples or pears)

Print

Low Carb Apple Crumb Cake

Crunchy Cinnamon Topping atop Apple Cake (Low Carb, Gluten Free)

Course Keto Muffins

Cuisine American

Keyword apple muffins, coffeecake muffin, keto muffins, lowcarb cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

Ingredients

Muffin Batter

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• Apples with Melted Butter/Sweetener Mixture See below
• 1 teaspoon vanilla extract
• 6 eggs

Ingredients for Apple Mixture

• 1/2 cup butter
• 1 tablespoon lemon juice
• 1 cup Swerve granulated
• 2 apples
• 1 tablespoon cinnamon

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/2 cup Swerve Granulated Sweetener
• 1 tablespoon cinnamon
• 4 tablespoons melted butter

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream
• Maple Extract option
• 1 cup Swerve Sweetener Confectioner's See notes

Instructions

Batter

• Preheat oven to 350 convection bake or bake.
• Peel apples and slice thinly.
• Prepare pan. Add parchment to bottom and spray including sides of pan.
• Put first five dry ingredients in a bowl. Set aside,
• Add eggs to mixing bowl you are using for cake. Beat until frothy, about five minutes.
• In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Turn off stove. The apples will continue to cook inside the cake.
• Add half of the dry ingredients mixture to eggs while mixer is on medium.
• Add the entire apple mixture with all the melted butter.
• Add remaining dry mixture. Pour into prepared pan and muffin liners.
• Top with crumble (below).
  
• Bake in an 8 or 9 inch cake pan 25-30 minutes. You will have batter left over to make 3 to 4 muffins. Bake muffins 20 minutes. Cake and muffins are done when the inside is at 207 degrees F.

Cinnamon Crumble Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
• Flavor with maple extract. Add just 2 or 3 drops to glaze for a maple flavor.
• Drizzle Glaze after cake has cooled OR You could just sprinkle with confectioner's sweetener.
  

How to Freeze

• Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.

Notes

I  used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

The post Low Carb Apple Crumb Cake with Maple Glaze appeared first on Spinach Tiger.

I’m not only late to the party making keto brookies, before a few weeks ago, I never even heard of brookies. And I wonder why I never thought of combining a chocolate brownie with a chocolate chip cookie.

Whoever first baked brookies is genius. You get the best of both worlds in a chocolatey gooey brownie topped with a soft chocolate chip cookie. There are no nuts (outside of almond flour), because the beauty of keto brookies is their soft gooey texture.

Single Serve Keto Brookies

If you’ve been around here before, you know I make single serve mini cakes, which are my version of cupcakes.

Ingredients

• Almond flour
• Coconut Flour
• Swerve Golden
• Eggs
• Butter
• Cocoa Powder
• Choc Zero Sugar Free Chocolate Chips
• Coconut Milk or Heavy Cream
• Baking Powder/Baking Soda

The Brownies are swirled with a chocolate ganache (made with sugar free chocolate chips and either coconut milk or heavy cream, resulting in a gooey brownie.

Brownie Pan Keto Brookies

You also can make these keto brookies in a 9 inch square brownie pan and then cut them into squares. The bake time will be longer, but you still will pre-bake the brownie batter for about ten minutes. Then add the cookie dough and once golden, they are done. Cool completely before cutting.

Highly Recommended Pan: I only purchase USA pans, and this 9 inch square pan works well with this recipe.

Recommended Paper Liners: I use paper liners meant for tarts, which are result in flatter serving, easy to bake. I use these also for all my cupcakes.

Tips for Success

• Pre-bake the brownie mixture first and then add the cookie mixture.
• Don’t over-bake the cookie mixture. They will appear very soft, but will harden as they cool.

Pin This

More Keto Baked Goods

• Keto Chocolate Cheesecake
• Keto Triple Chocolate Cheesecake
• Keto Cookie Cake
• Keto Chocolate Chip Cookies
• Keto Pots de Creme
• Keto Cheesecake Brownies

Print

Keto Brookies

Amazing Keto ouble Chocolate Brownies with Chocolate Chip Cookie Top

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Brownie Bottom

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 1/3 cup sugar free chocolate chips

Chocolate Chip Cookie Top

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup golden monk fruit
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.

Brownie Pan Instructions

• Pour batter into prepared pan. Smooth out. Bake for 10 minutes at 350 Degrees F., 180 C.
  
• Add chocolate chip cookie mixture, using a small scoop.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.

Single Serve Instructions

• Put brownie batter in paper liners, only halfway,
  
• Bake for 10 minutes.
• Top with Cookie Batter.
  
• Bake for about 10-15 minutes until golden.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Brookies (Brownies Topped with a Cookie) appeared first on Spinach Tiger.

Perfect Gluten Free Cake Recipe

Years ago I did my best to make gluten free cakes with rice flour and tapioca flour. These are difficult flours to bake with and often turn out gooey and or dense. Once I discovered a balanced combination of almond flour and coconut flour I never went back. Rice and tapioca flour also spike blood sugar and I encourage you to read this article on the diet differences.

Ingredients for Gluten Free Apple Muffin Recipe

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

Topping for Muffins

• Butter
• Swerve Confectioner’s
• Maple extract (optional. Can use vanilla)

Cinnamon is a must, but cardamom is optional and go light. Cardamom is a spice that can add to the flavor profile or apple or pear recipes.

What Apples are Best for Apple Muffins

I like to use Fuji or Gala Apples. Granny Smith are also used a lot in baking, but I don’t want to add more sweetener. Use whichever you like, but stay away from red delicious.

I’ve chosen not to make this recipe “keto” or low carb, even though we don’t use enough apples. I’ve seen other keto bloggers have recipes for apple crisp using zucchini, not apples and that seems odd to me. One large apple (which is all you need for this recipe) is 31 carbs, 26 net carbs, which means each muffin has under 3 carbs of fruit.

This depends on how many macros you are counting or eating otherwise. If you are eating just a 1/12th of an apple, or even 1/4th of an apple and it’s Fall, go for it. This small amount should not kick you out of ketosis. Only you can decide what is right for you. I know I post a lot of keto friendly recipes and some people will object to eating anything with any amount of apple. In that case, check out my many other keto muffins.

More Keto Muffins

Print

Low Carb Apple Muffins

Low carb, gluten free, sugar free with apples and cinnamon.

Course low carb muffins

Cuisine American

Keyword apple muffins, keto muffins, low carb browines

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Apple Mixture

• 2 tablespoons butter
• 1 large apple chopped
• 1/2 teaspoon cinnamon
• 1 teaspoon blackstrap molasses
• 1 teaspoon lemon juice

Dry Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 2 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated or erythritol of choice

Wet Ingredients

• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened

Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• No need to peel apples. Cut into small cubes, sauté in butter, with cinnamon and black strap molasses. Make batter while apples are cooling.
• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs for about 4 minutes in mixer or with hand mixer.
• Stream in oil.
• Add Swerve or Erythritol of choice.
• Shake sour cream, milk and vanilla in jar. Add to batter.
• Gently mix in the dry mixture.
• Stir apples into mixture.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter, stirring until all is incorporated. Immediately spoon on muffins.

The post Low Carb Gluten Free Apple Muffin Recipe appeared first on Spinach Tiger.

NOTE: If you live in the Nashville area, my bakes are sold at the Nolensville Farmer’s Market on Saturdays and at Elroy’s Coffee Shop in Franklin. You can also order for pick-up.

Have these as breakfast, which are very filling and a great high protein way to start the day. Place these on your brunch table, or serve at your next book club with hot tea.

Unlike my low apple crumb cake where I slice the apples thinly, I dice the apples for the muffins, so every bite can have an apple.

The apples are then cooked in a full stick of butter with a monk fruit sweetener and cinnamon. The entire pan is then added to the batter, and there is not extra fat added. The melted butter with the apples serves as the fat.

Made with a mix of almond flour, coconut flour, butter, eggs, cinnamon and apples, the cake is fluffy, and full of apple pieces. Topped with a streusel topping of almond flour, butter, sweetener, and walnuts, it gives all the fall muffin feels.

Walnuts in Crumb Topping

I only used the walnuts for the top with a crumb topping very similar to what I use for my keto coffee cake. You can add walnuts inside the cake, but I didn’t do that as I just wanted the topping to have the texture. I mixed softened butter with almond flour and added chopped walnuts to make the topping

Variations: Use Pecans instead of Walnuts. Add a maple or vanilla glaze. Bake in small loaf pans, bringing the batter 3/4 of the way up.

More Low Carb Recipes

• Low Carb Apple Crumb Cake
• Grain Free Apple and Almond Tart
• Grain Free Spiced Pear Cheesecake Tart
• Blue Cheese Apple Cole Slaw
• Low Carb Italian Pear Cake

If you’re NEW here, I have over 1500 recipes, so take time to browse around, especially if you’re looking for great ideas for the holidays without doing too much sugar and white flour.

Pin This

Kitchen Equipment Used

• Muffin Liners – Flat tart liners, easy to bake, easy to share.
• Cutting Board
• Cinnamon
• Swerve

Print

Low Carb Apple Coffee Cake

Crunchy Apple Coffee Cake with Crunchy Walnut Topping (Low Carb, Gluten Free)

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins, lowcarb cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

Ingredients

Muffin Batter

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• Apples with Melted Butter/Sweetener Mixture See below
• 1 teaspoon vanilla extract
• 6 eggs

Ingredients for Apple Mixture

• 1/2 cup butter
• 1 tablespoon lemon juice
• 1 cup Swerve granulated
• 2 apples peeled, diced
• 2 tablespoon cinnamon

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/3 cup sugar free sweetener see notes
• 1 tablespoon cinnamon
• 4 tablespoons melted butter
• 3/4 cup chopped walnuts

Instructions

Cook Apples

• Peel apples and dice.
  
• In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Cook for about 5 minutes. Set Aside.
  

Cinnamon Crumble Topping

• Add almond flour, Swerve, cinnamon, chopped walnuts together in separate bowl.
• Add butter and mix with hands to make crumble. Set Aside.

Make Batter

• Preheat oven to 350 on bake mode.
  
• Put first five dry ingredients in a bowl. Set aside,
• Add eggs to mixing bowl you are using for cake. Beat until frothy, about five minutes.
• Add half of the dry ingredients mixture to eggs while mixer is on medium.
• Add the entire apple mixture (made above)with all the melted butter.
• Add remaining dry mixture. Pour into muffin liners.
• Top with crumble (below).
  
• Bake in muffin tins 25-30 minutes. You might get as many as 14 depending on the size of your cups. The inside muffin tests done when the temperature is 207 F.
  

How to Freeze

• Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.

Notes

I  used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

The post Low Carb Apple Coffee Cake Muffins (GF) appeared first on Spinach Tiger.

These keto half moon cupcakes is my newest keto lala cake in my Keto bakery. It’s a moist chocolate cake topped half with a dairy free chocolate ganache and half icing.

Three Main Components for Keto Half Moon Cupcakes

• Dairy Free Chocolate Ganache (Choc Zero chocolate chips, coconut milk)
• Chocolate Cake
• Water Glaze (made with Swerve Confectioner’s Sweetener

Making the Keto Half Moon Cakes

The chocolate cake is made dairy free, gluten free and low carb. The main ingredients include almond flour, coconut flour, eggs, unsweetened cocoa powder and either coconut milk or almond milk. The texture is fluffy and perfect. I’ve made probably 10,000 keto chocolate cupcakes and I never mess with my recipe. It works.

Chocolate Ganache is a combination of dark chocolate and coconut milk (for dairy free) or heavy cream. I use Choc Zero chocolate chips mixed with coconut milk in a bain marie. This means I place a stainless bowl over a saucepan of simmering water and stir on low until the chocolate is melted.

The Glaze is easier to do. Simply use your favorite sugar free confectioner’s sweetener like Swerve confectioner’s mixed with water. The consistency should be pourable.

I use a cake frosting scraper to apply the half and half. It’s pretty easy. Do the ganache first, let that set and then do the glaze. I recommend at this point to put in the freezer for about 15 minutes to set the glaze quickly because it can absorb the color of the ganache.

Variations

Flavor the ganache or the glaze with extracts, such as orange or peppermint.

Similar Keto Recipes from Spinach Tiger

Pin This

Print

Keto Dairy Free Black and White Cupcakes

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake, Topped Half with Chocolate Ganache, Half with Vanilla Icing Glaze

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Cupcakes

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1/4 cup almond milk

Chocolate Ganache

• 1 cup Choc Zero Dark Chocolate Chips
• 1/2 cup full fat coconut milk
• Dash sea satl or Maldon Flaked Salt

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 1/4 cup water or as as neede

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve confectioner's or erythritol of choice.
• In separate bowl mix cocoa powder, with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick. You can use heavy cream instead of coconut milk
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Bake at 350 Degrees F. (180 C) 18-22 or until center reaches 207 Degrees F.

Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
• Once cake is completely cooled, top the cakes. Slightly cool ganache. Use a knife or cake scraper to set in middle as a guide and put ganache on only half. Let this set for 30 minutes before adding the glaze on the other side. You can also refrigerate to hasten the process.

Glaze

• Mix Swerve Confectioner's (or brand of your choice) with water, a tablespoon at a time to get the consistency you want. Fill in other half with glaze. Allow to set.

Notes

 

 

 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post Keto Half Moon Cupcakes, Dairy Free, Gluten Free appeared first on Spinach Tiger.

This spring season is very exciting for us. We are heading to Rome, Lucca and Paris in a week.

If you want to follow along, please follow my instagram account. We will either be waiting for a new pope or celebrating a new pope, and this is in the year of the Catholic Jubilee, something only traditionally executed every 25 years. There will be an extraordinary jubilee in 2033 to celebrate the resurrection.

Believe it or not, I don’t actually have a sweet tooth, even though I have a keto bakery and bring you many keto dessert recipes. However, I do love Italian desserts, as the baked goods are often made with almond flour and are not that sweet.

You can eat these muffins just as they are, or with a drizzle of vanilla glaze, which is how I sell them in my keto bakery. And, and I should mention that out of all of the the baked goods that come out of my kitchen, this is my husband’s all time favorite.

I really like using tart liners as opposed to cupcake liners for a flat, more shareable cake. You can use these or traditional liners. You can see below how much I filled the liners and with what result.

Top the Orange Muffin with A Glaze

The keto orange olive oil is topped with a simple orange-flavored glaze also made with Swerve’s Confectioner’s. On that note, when I ran out of the Swerve brand, I used the Lakanto brand of confectioner’s and it was equally good.

Macros

Don’t be too concerned that you are eating a lot of carbs because one orange with the skin (provides fiber) makes 12 servings. So you are only eating 1/12 of an orange with protein, fat and fiber.

• Net Carbs: 5 grams
• Protein: 8 grams
• Fat: 22 grams
• Calories: 260

PIN THIS

More Spinach Tiger Recipes

• Keto Creamsicle Cupcakes (Orange Cake, Vanilla Buttercream)
• Keto Coffee Cake Muffins
• Keto Meyer Lemon Budino
• Keto Lemon Blueberry Bundt Cake
• Keto Orange Butter Dutch Baby

Print

Keto Orange Olive Oil Muffins

Grain Free, Sugar Free, Low Carb Orange Muffiins

Course Cake, Dessert

Cuisine American

Keyword keto cake, orange cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Calories 260kcal

Equipment

• Muffin Liners
• Vitamix Blender (Or super blender)
• Baking Sheet

Ingredients

Preparation for Bundt Pan

Bundt Cake

• 1 large navel orange

Dry Ingredients

• 260 grams blanched almond flour 2 1/2 cups
• 28 grams coconut flour 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredient Group

• 1 cups Granulated Swerve
• 1/2 cup olive oil extra virgin
• 6 extra large eggs
• 1 teaspoon vanilla extract
• 1 Orange
• 1/2 teaspoon orange extract

Orange Glaze

• 1 1/2 cups Swerve Confectioner's Sweetener see notes
• 6 tablespoons water
• dash orange extract

Instructions

• Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.

Orange Mixture

• Wash Navel orange and trim off the bottom, if necessary.
• Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
• Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. Add orange extract. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.

Dry Ingredients

• Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.

Make Batter

• Beat eggs for five minutes. I use my whipping wand.
• Slowly stream in oil.
• Add vanilla extract.
• Add orange mixture to batter.
• Add dry mixture beating on low.
• Use an Ice cream scoop to scoop batter onto each liner.
  
• Bake for 18 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
• Cool completely before adding glaze.
  

Glaze

• Mix confectioner's with water and a dash of orange extract, until you have a pourable glaze you can drizzle.

Notes

Swerve Confection: You can also use another brand such as Lakanto.

You can skip the glaze and sprinkle with confectioner’s sweetener as an option.

Nutrition

Serving: 1of 12 | Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Fiber: 3g

The post Keto Orange Olive Oil Muffins appeared first on Spinach Tiger.

The muffin is flavored with maple and filled with blueberries, topped with a maple glaze. It’s a sugar free, mobile blueberry pancake breakfast on the go.

Keto Bakery Owner

If this is your first time here, you may not know I’ve owned a home keto bakery since 2019. Since that time I’ve been able to perfect keto muffins and cakes and experiment with lots of flavors, extracts, fruits, and sweeteners. You can choose to add the maple butter glaze or eat them without glaze, heated up and topped with butter.

Ingredients for Keto Blueberry Pancake Muffin

Amazon pays me a small commission for the following.

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Swerve Confectioner’s Sweetener
• Avocado Oil
• Baking Powder
• Sour Cream (substitute with coconut milk for dairy free and skip the glaze).
• Blueberries
• Maple Extract

Frozen Blueberries

I prefer frozen blueberries, and I place them in the muffins after the batter is in the liners. This way the batter doesn’t turn blue. Frozen blueberries tend to be sweeter than store-bought unless you have local blueberries you know are sweet.

Pin This

More Keto Breakfast Muffins

• Keto Coffee Cake
• Keto Lemon Blueberry Muffin
• Keto Strawberry Muffins
• Keto Carrot Muffin
• Keto Vanilla Glazed Donut Muffins

Print

Keto Blueberry Pancake Muffins

Low carb, gluten free, sugar free keto blueberry maple muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword blueberry, keto muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/4 cup almond milk
• 1/4 teaspoon Maple Extract

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Maple extract, more if needed
• 1 teaspoon water

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs well.
• Slowly stream in avocado oil.
• Mix sour cream and almond milk, shaken in jar. Add to mix.
• Add maple extract and vanilla extract.
• Gently mix in the dry mixture.
• Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blueberries, pressing into batter.
• Bake for 15 to 22 minutes at 350 F. or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
• The muffins are also good without glaze and with butter.

The post Keto Blueberry Pancake Muffin appeared first on Spinach Tiger.

When I think of Christmas cupcakes, one of the flavors that jumps to mind for me is spice cake. Cold weather welcomes warm flavors and spices such as cinnamon, ginger, cloves, and cardamom. This is extra delicious with a cream cheese frosting.

This is very similar to our keto spice bundt cake and uses my mainstay ingredients for a perfect cake texture.

We have made over 20,000 cupcakes in the last five years and think we have our keto cake texture down. We’ve perfected our cake batter. It is fluffy, moist and flavorful. The 1/2 cup coconut milk will be enough liquid, but the batter will still be thick.

Versatile Recipe

You can make cupcakes or a six inch triple layer cake with this recipe. If you do the triple layer cake, you will want to make double cream cheese frosting.

Ingredients for Keto Spice Cupcakes

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Cinnamon
• Cloves
• Allspice
• Ginger (fresh if you have it)
• Nutmeg
• Cardamom
• Vanilla
• Maple Extract

Keto Maple Cream Cheese Frosting

• Butter
• Cream Cheese
• Swerve Confectioner’s
• Vanilla
• Maple Extract

One thing that makes these cakes look more festive is to sprinkle some confectioner’s sugar over the top.

Tips for Maple Cream Cheese Frosting

This is something I’ve learned owning a keto bakery. American buttercream is very difficult to make in the winter, as the butter is often too cold, even when left out of refrigerator for 24 hours. Putting butter in microwave can be very tenuous because if the butter gets too soft or melty (broken), you can’t use it. It will never recover for the proper structure of buttercream.

GREAT TIP for Buttercream. Use a large stainless bowl with hot water. Place your butter in another bowl and put in on the hot water. Beat butter for about ten seconds. Remove the butter as soon as you see it’s softening. You don’t want it to melt. I was recently teaching a class and the butter had been out for 48 hours and was still too hard. This worked like a charm.

Great Tip for Cream Cheese Frosting: I will put the cream cheese on a plate and microwave for about ten seconds. Also, beat on a LOW speed (I use 2 out 6).

Extracts: Always start slowly and add more as necessary to taste.

Variations: Instead of maple extract, try orange extract, which goes great with spice cake.

MOST IMPORTANT: I use a food thermometor. I have found that getting the cream cheese and butter to the same temperature really matters. I have had to discard cream cheese frosting in the past for not mixing well or being too grainy.

How to Tell When Cake is Done

Never listen to the toothpick coming out clean tip. That doesn’t work with almond flour baking. Always be prepared to take the cakes temperature. Cake is done at 210 degree F. I will take my cupcakes or cakes out when the center reaches 207. This never fails me and as a bakery owner, I can’t risk the cake being unbaked in the center.

Pin This

More Recipes You May Love

• Keto Spice Bundt Cake with Cream Cheese Glaze
• Keto Spiced Pear Cheese Cake Bars
• Keto Christmas Coconut Cupcakes
• Keto Chocolate Peppermint Cupcakes
• Keto Raspberry Cheesecake
• Keto Sugar Cookies

Print

Keto Spice Cupcakes with Cream Cheese Frosting

Keto Spice Cupcakes with Cream Cheese Frosting

Course Low Carb Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Frosting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 375kcal

Author Angela Roberts

Ingredients

Spice Cake Ingredients

Dry Ingredients

• 260 grams blanched almond flour 2 1/4 cups approx.
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum see notes
• 1/2 teaspoon sea salt
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger or 1/2 t freshly ground ginger
• 1 teaspoon cardamom
• 1 dash freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg

Wet Ingredients

• 1/2 cup avocado oil See notes
• 1 cup Swerve Granular Sweetener
• 6 extra large eggs room temperature
• 2 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup unsweetened coconut milk

Cream Cheese Frosting

• 1 cup butter room temperature. Notes in blog post
• 8 ounces cream cheese room temperature. Notes in blog post
• 1 cup Swerve Confectioner's sifted
• 1 teaspoon vanilla extract
• 5-6 drops maple extract to taste
• dash sea salt

Instructions

Grain Free Spice Cake Instructions

• Preheat oven to 350 degrees F. 180 C.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix spices together. Add to dry ingredients.

Wet Ingredients

• Whip eggs for 4 minutes.
• Stream in avocado oil.
• Add Sweetener.
• Add sour cream and milk.
• Add vanilla extract
• Add dry mixture.
• Mix until just mixed on medium.
• Makes 12 large cupcakes or a triple six-inch cake. You will need more frosting for a layer cake, but I recommend thin frosting layers.
• Bake at 350 for 18-20 minutes or until internal temperature reaches 207 degrees.

Cream Cheese Glaze

• Whip butter for five minutes.
• Add softened cream cheese. IMPORTANT: Make sure cream cheese and butter are same temperature or they may not mix well.
• Add vanilla, maple extract.
• Add Confectioner's Swerve a little at a time.
• Add salt.
• Add heavy cream as needed to get the consistency you want. You can also add hot water if you don't want to add in heavy cream, but do so a tablespoon at a time. You can also warm the glaze to make it easier to pour.

Notes

Net Carbs: 2 per slice, considering 12 servings.

Xanthan gum holds the cake together. You can leave out, but cake will not hold as well. 

Cream Cheese and butter should be at same temperature 68-70 degrees F. Otherwise they may not mix well. See notes in blog post.

 

Nutrition

Serving: 1of 12 | Calories: 375kcal | Carbohydrates: 8g | Protein: 9g | Fat: 35g | Fiber: 4g

The post Keto Spice Cupcakes with Maple Cream Cheese Frosting appeared first on Spinach Tiger.

Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sweet Potato
• Cinnamon
• Canadian Maple Extract
• Orange Extract (optional)

Mini Loaves

This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.

Sweet Potato Bread for Breakfast

I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.

Can You Eat Sweet Potatoes on a Keto Diet?

The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.

Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.

Pin This

More Keto Friendly Quick Breads

• Keto Pumpkin Bread
• Keto Orange Cranberry Bread

Print

Keto Sweet Potato Bread

Sugar free, grain free, Low Carb Sweet Potato Bread with Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• 3 Mini Bread Pans Buy Here at Amazon

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Topping

• 1 cup chopped pecans

Instructions

• Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
• Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.

INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add in smashed sweet potatoes.
• Add in dry ingredients. Mix on low until just incorporated.
• Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
• Top with chopped pecans.

Prepare Bread Pans

• Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
  
• Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
  

Notes

Orange Extract. If you don’t have this, use some orange zest or a small squeeze of orange. You can always skip the orange, but I  find it adds that extra something.

 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Keto Sweet Potato Bread appeared first on Spinach Tiger.

The ingredients will be familiar to you if you are used to baking low carb cakes.

Ingredients

• almond flour
• coconut flour
• eggs
• avocado oil
• blueberries
• butter
• baking powder
• salt
• cinnamon
• xanthan gum

This is a great breakfast cake. You can make these as individual cakes (6) or as a one pan cake. I sell these as individual cakes in my keto bakery and they are very popular. I especially like them warmed up. Consider putting the smaller cakes in your kid’s lunch box as a healthy alternative to sweets. It will deliver nutrition and is very filling.

My Favorite Baking Pans

I baked this in a pie pan, but you can bake this in a square or round cake pan. My favorite and I mean favorite cake pans are from USA Pan. Once you bake in USA pans, you will never use any other kind of pan again. These can be purchased by Amazon (I earn small commission). You will love these pans. They don’t warp and they are quick release.

• Best 9 inch square pan.
• Best 9 inch round pan.

The Crumb Topping

The crumb topping is made with a mixture of almond flour, melted butter, erythritol, and cinnamon. The crunchy top is delicious.

Tips for Low Carb Blueberry Crumb Cake

• You can use this same recipe to make a one-pan coffee cake by skipping the blueberries.
• Add chopped pecans to the topping.
• Top with glaze drizzle. Mix Swerve Confection with water until you have the right consistency to drizzle. This will make the cake a little sweeter, but doesn’t add carbs.
• Make sure to bake long enough to result in a crispy topping.
• Use parchment paper on bottom to easily release.

More Low Carb Recipes You Might Like

• Pumpkin Streusel
• Low Carb Apple Crumb (Streusel Version)
• Blueberry Crumb Muffins
• Blueberry Lemon Muffins
• Low Carb Blueberry Tarts

Pin This

Print

Keto Blueberry Crumb Muffins

Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake filled with blueberries

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Servings 10 servings

Calories 261kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

• 1 3/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/3 teaspoon salt
• 3/4 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 4 eggs
• 1/3 cup avocado oil (plus 1 tablespoon)
• 3 tablespoons sour cream
• 3 tablespoons almond milk (or coconut milk)
• 1 teaspoon vanilla extract
• 3/4 cup blueberries fresh or frozen

Coffeecake Cinnamon Topping

• 3/4 cup almond flour
• 1/3 cup Swerve Granulated
• 1 tablespoon cinnamon
• 3 tablespoons butter melted

Instructions

• Preheat oven to 350 convection bake or bake.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add butter and mix with hands to make crumble. Refrigerate while making batter.

Make Cake

• Prepare pan. Place parchment on bottom of pan. Spray with olive oil or coconut oil baking spray.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix. (see how to complete below).
• Fill 9 inch cake pan with batter.
• Add in blueberries by hand. Mixing too aggressively into batter will result in blue batter. Don't completely bury the blueberries.
• Top with crumble.
• Bake for approximately 30 minutes. Check at 20 minutes. You will want a golden top.
• Cake done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. If cake isn't done but topping is, top with foil and continue baking until middle reaches 207 F.

Nutrition

Serving: 170 g | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Fiber: 3g

The post Low Carb Blueberry Crumb Cake appeared first on Spinach Tiger.