I found a very easy recipe on line, made the cake, which won’t yet appear here as it became almost what I wanted. White chocolate mousse as well as chocolate mousse are the two key ingredients, as well as either a chocolate or a vanilla cake and a topping of ganache.

I made it with the vanilla cake and while it was fine, when I eventually post it here, I’m going to use chocolate cake.

While my chocolate mousse recipe has more steps and more ingredients, white chocolate mousse is super easy and can be used in many ways, such as tucked inside a layer cake, eaten alone or with fruit.

What is the Best Sugar Free White Chocolate Chips?

I am a keto bakery owner, and exclusively use chocolate chips from Choc Zero. They melt well and don’t disappoint.

Since there is only two ingredients in the white chocolate mousse, the white chocolate chips has to be flavorful. While some recipes using same two ingredients use a half cup of chips, I only used 1/3 cup and it still had plenty of that white chocolate flavor.

Tips for Using Keto White Chocolate Mousse

• Use a low heat to melt the 1/3 cup white chocolate chips in 1/3 heavy cup heavy cream, stirring constantly, and thoroughly. Set aside to cool, covered.
• Whip the remaining 2/3 heavy cream slowly, then more intensely making sure you don’t curdle the cream. Every minute or so, stop and assess. You want the whipped cream to hold, and not fall off the beater.
• MOST IMPORTANT: Refrigerate before using for cakes where you may want to spread the mousse between layers. If it’s warm, it will spread.
• Raspberries marry well with the sweetness of the mousse.

Similar Keto Desserts (all sugar free)

• Chocolate Mousse
• Lemon Budino
• Meyer Lemon Curd
• Chocolate Pudding
• Pots de Creme

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Macros: Using heavy cream, Choc Zero Chips: 1 Net Carb

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Keto White Chocolate Mousse

Two Ingredients Sugar Free White Chocolate Mousse

Course Dessert

Cuisine American

Keyword white chocoalte mousse

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Servings 6

Ingredients

• 1/3 cup Sugar Free White Chocolate Chips
• 1 cup Heavy Cream

Instructions

• Prepare a bain marie. (stainless bowl over simmering water). Try to make sure water isn't touching pan, as you want the steam to heat the bowl. Remove bowl from pot and cool, while making the whipped cream.
• Add 1/3 of the heavy cream with white chocolate chips to bowl. Stir constantly until the chips are thoroughly melted.
• Use a cold bowl and cold cream to make whipped cream.
• Whip the heavy cream until the it has high peaks, but not so much that it breaks. If this happens, smooth out with 2 tablespoons more of heavy cream.
• When it's time to fold the white chocolate into the heavy cream, stir it well and then gently fold in. Refrigerate before serving by several hours.

The post Keto White Chocolate Mousse appeared first on Spinach Tiger.

What is Lemon Curd?

Lemon curd is a tart, sweet, creamy combination of tart and sweet. Sugar free lemon curd tops the single serve cheesecakes I sell in my keto bakery. It’s great as a filling for lemon cake or lemon cupcakes.

You can use it on biscuits, toast, cake or cupcake fillings and more. I top my sugar free cheesecakes with lemon curd for my keto bakery. (recipe coming).

Make it sugar free by substituting sugar with allulose or a sweetener like Swerve. Allulose does not crystalize and is great for these types of recipes, but erythritol (Swerve, Lakanto, etc.) will also work.

Sugar Free Lemon Curd is easy to make.

• Egg Yolks
• Butter
• Lemon Juice and Zest
• Dash of Salt
• For Sugar Free, use Allulose instead of sugar.
• Heavy Cream (optional)

How to Make Sugar Free Lemon Curd?

• Use a bain marie, a cooking technique that slowly simmers food placed in bowl on top of a saucepan. The gentle heat ensures the curd won’t burn and the bowl makes it’s easy to do the constant stirring.
• Whisk eggs. Add Allulose (or Granulated sweetener of choice).
• Place ingredients in saucepan except the butter and on low heat, stir continuously to avoid scrambling eggs.
• A food thermometer is important, as you don’t want to go past 170 degrees F. Once reached remove from heat, add cold butter while stirring.
• Strain through a sieve into a bowl.
• Cover with plastic to avoid skin.
• Cool COMPLETELY, before refrigerating or using
  

What to do with Egg Whites

Make any of our grain free biscuits.

• Grain Free Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Cheddar Biscuits
• Grain Free Strawberry Biscuits
• Grain Free Cinnamon Roll Biscuits

More Lemon Recipes from Spinach Tiger

• Keto Lemon Meringue Tarts
• Keto Lemon Cream Tart
• Low Carb Lemon Blueberry Bundt
• Chicken Francaise with Lemon Sauce

Stay tuned for the keto lemon icebox cheesecake recipe. It’s made with this sugar free lemon curd and it’s absolutely amazing.

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Sugar Free Lemon Curd

Sugar Free Lemon Curd, Great for Filling Cakes, Topping Cheesecake

Course Dessert

Cuisine American

Keyword lemons, lemon curd

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 4 Egg Yolks
• 1/3 Cup Lemon Juice with Zest
• 6 tablespoons Butter
• 2/3 cups Sweetener See Notes

Instructions

Preparation

• Separate eggs. You'll only use the yolks.
• Cut butter into six pieces. Set aside.
• Prepare a bain marie (sauce pan with 2-3 inches water, with stainless steel bowl placed over top). This will gently cook the lemon curd. Bring water to boil first, then when ingredients are place in bowl, turn down to a simmer.
• Have ready a candy or food thermometer to attain 170 degrees F.
• Prepare a sieve over a bowl to strain curd at end.

Cook Lemon Curd

• Combine lemon juice, egg yolks, sweetener in bain marie. Stir constantly to avoid scrambling eggs. You will want to achieve 170 degrees F. Texture will thicken as you cook and stir.
• Remove from heat. Add butter, stirring continually.
• If necessary, take curd through sieve. If using heavy cream, stir in.
• Pour into jar or bowl. Place a piece of plastic over the curd to avoid a skin.
• Cool completely, before refrigerating.

Notes

Sweetener: You can use all granulated erythritol. I like to use allulose to ensure no crystallization. I have also found a combination of the two works well to keep the silky texture.

The post Sugar Free Lemon Curd appeared first on Spinach Tiger.

Ricotta takes on a whole new life of deliciousness creaminess when whipped in a food processor or blender, and is especially good for a quick dessert.

Ricotta cheese is very versatile, and can be sweetened either with honey, sugar or a sweetener like Swerve (erythritol) or monk fruit. Ricotta also makes a great savory appetizer dip like this I whipped ricotta with peas.

This is a dessert (or breakfast) recipe sweetened, flavored with some lemon zest and a little juice and topped with a sugar free blueberry compote. You could also use fresh fruit, but the texture of the blueberry compote complements the ricotta cheese texture.

Sugar Free Blueberry Compote

• 2 cup blueberries
• 1/2 cup water
• 1/4 cup erythritol
• Juice of half lemon
• 1 tablespoon xanthan gum gel

Simmer on low for twenty minutes. Cool. Refrigerate. The compote will thicken up in the fridge.

Cooking Notes

Xanthan Gum: I use the xanthan gum gel (made with xanthan gum and cold water). It ends up being less than 1/8 teaspoon of xanthan gum, because it’s mixed with water in a blender. However, it works just as well as a thickening agent as corn starch.

Blueberries: I use organic frozen blueberries from Costco, because the taste and sweetness is consistent.

Similar Keto Friendly Recipes from Spinach Tiger

• Mini Sugar Free Cheesecake
• Low Carb Blueberry Tarts
• Salmon with Savory Blueberry Compote
• Keto Blueberry Cheesecake Bars
• Keto Blueberry Bundt Cake

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Variations

• Use Cinnamon and Swerve.
• Use this sugar free strawberry sauce.
• Use fresh fruit.
• Top with lemon curd.

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Whipped Ricotta with Blueberry Compote

Easy Dessert, Whipped Ricotta with Blueberry Compote

Course Dessert

Cuisine American, Italian

Keyword blueberries, ricotta cheese, Whipped Ricotta

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Blueberry Compote 20 minutes minutes

Servings 4

Equipment

• 1 food processor or blender

Ingredients

• 2 cups ricotta cheese
• 1 tablespoon sweetener of choice see notes

Blueberry Compote

• 2 cups blueberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/4 cup erythritol
• 1 tablespoon xanthan gel

Instructions

• Mix ricotta with sweetener. . You can adjust after you whip the ricotta.
• Whip in small food processor or blender, until creamy.
• Taste for desired sweetness. Chill for at least 2 hours before serving.

Blueberry Compote

• Put ingredients together in saucepan, except the xanthan gum gel.
• Once the blueberries are simmering about 15 minutes, add xanthan gum and stir.
• Simmer for a few more minutes and turn off heat. Cool, and then chill in fridge.
• Serve whipped ricotta with blueberry compote. Serve immediately.
• You can refrigerate whipped ricotta for up to overnight, but don't add compote until right before serving.

The post Sweet Ricotta Dessert, Blueberry Compote (Sugar Free) appeared first on Spinach Tiger.

Keto chocolate pots de creme different from my recent keto chocolate mousse. Unlike mousse, pots de creme is baked in little ramekins in a water bath. The other difference and this is a big one, is that you CAN eat pots de creme warm.

How do you Pronounce Pots de Creme?

Po de krem (Don’t be intimidated with this fancy name).

What is Chocolate Pots de Creme?

It’s means little pots of baked cream or custard, made with chocolate, eggs, cream and sweetener. Because I used sugar free dark chocolate chips and a little swerve, this is low carb and keto friendly. But, trust me no one will know. It is baked in a water bath.

The Process for Keto Chocolate Pots de Creme

Set up a bain marie. A bain marie is simply a double boiler or a bowl placed over simmering water. In this case the chocolate is warmed along with heavy cream, very similar to making a ganache. It is then incorporated with egg yolks and milk. I use Fair Life Milk which is higher in protein and lower in carbs.

What is Choc Zero Chocolate?

Choc Zero is my go to for sugar free chocolate chips. It melts just like high quality chocolate and tastes the same. The dark chocolate chips tastes like high quality chocolate. I’ve been able to make a very successful chocolate ganache using these chips.

As an affiliate, I do earn a commission on the purchases made with me code.

Serve Keto Pots de Creme Warm or Cold

Keto is one of the few chocolate (custard type) desserts that you can eat warm or cold.

Serve with stabilized whipped cream.

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More Keto Chocolate Desserts

• Keto Ding Dong Cake
• Keto Brownies
• Keto Chocolate Buttercream
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Budino

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Sugar Free Chocolate Pots de Créme

Sugar Free Chocolate Pots de Créme a little more sophisticated than a chocolate pudding, served warm or cold.

Course Keto Dessert

Cuisine French

Keyword keto bagels, pots de creme

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 Servings

Calories 216kcal

Ingredients

• 3 oz. sugar free chocolate chips I use Choc Zero
• 3/4 cup heavy cream
• 3/4 cup whole milk Fair Life
• 2 tablespoons Swerve Granulated or erythritol of choice
• 4 egg yolks

Instructions

• Preheat oven to 300 degrees.
• Melt chocolate with cream in bain marie, a bowl placed over simmering water.
• Heat remaining milk and Swerve until Swerve Is incorporated.
• Whisk yolks well and slowly stir into this milk mixture.
• Take yolks/milk mixture through a sieve.
• Stir Into chocolate mixture.
• Pour into 6 ramekins or 8 espresso cups. Place in water bath, a larger baking dish and bring water up to 1/2 inch from top.
• Bake for 45 minutes or 40 minutes in espresso cups.
• Serve warm with stabilized whipped cream, or refrigerate and serve cold. You can make this a day in advance.

Nutrition

Serving: 1of 6 | Calories: 216kcal | Carbohydrates: 6g | Protein: 4g | Fat: 23g | Fiber: 4g

The post Keto Chocolate Pots De Creme appeared first on Spinach Tiger.

There are very few ingredients in this recipe, but you will use about 4 different bowls. The good news here is the only cooking you have to do is melting the chocolate in a bain marie.

What is a Bain Marie?

A Bain Marie serves as s double boiler. This means you put the chocolate in a stainless bowl that will sit over simmering water. Please do not microwave the chocolate. It’s too easy to overdo it and ruin the chocolate.

You will use Four Bowls

• Bowl to Melt Chocolate over simmering water
• Bowl to Beat Egg Yolks
• Bowl to Beat Egg Whites
• Bowl to Beat Heavy Cream

I’m sorry if that sounds like a lot, but all of this can be done with a hand mixer, and it doesn’t take very long.

Raw Eggs Disclaimer: You will be using raw eggs in this recipe, and that’s never a concern for me, but there are always warnings of salmonella. If this concerns you, you can use pasteurized eggs.

Process for Keto Chocolate Mousse

• Melt the chocolate first. Stir in the coffee. Allow to cool, slightly.
• Separate eggs. Beat yolks with sweetener until they change color and become more pale and thicker.
• In separate bowl, beat egg whites until you have almost stiff peaks.
• In cold bowl, beat whipped cream until you have soft peaks.
• Add egg yolks to the chocolate.
• Stir in the egg whites.
• Gently stir in the whipped cream.
• Pour into individual dishes.
• Refrigerate for at least 4 hours to overnight.

This recipe made 10 small servings. You could also do 8 larger servings. You could also cut this recipe in half and make five small servings.

You could also make a chocolate mousse tart with this recipe, which I might do before the whole Valentine’s season is over.

Macros: 1 Carb per serving.

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More Keto Chocolate Desserts from Spinach Tiger

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Keto Italian Chocolate Mousse

Authentic keto chocolate mousse.

Course Dessert Keto

Cuisine Italian

Keyword chocolate mousse

Prep Time 20 minutes minutes

Refrigeration Time 4 hours hours

Servings 10 Servings

Calories 155kcal

Ingredients

• 6 oz. sugar free dark chocolate chips
• 4 eggs separated
• 2 teaspoons Erythritol (such as Swerve)
• 1/4 cup strong espresso coffee cooled
• 2/3 cup heavy whipping cream
• Stabilized whipped cream and shaved chocolate for garnish Recipe Here

Instructions

• Melt chocolate in bain marie. (Stainless bowl over pot of simmering water.)
• Stir in coffee. Cool.
• Beat egg yolks with sweetener until pale yellow.
• Add egg yolks mixture to melted chocolate.
• Beat whipping cream to soft peaks in cold bowl and fold in.
• Beat egg whites until stiff peaks form, gently fold in.
• Put in individual serving dishes. Refrigerate at least four hours.
• When ready to serve, garnish with whipped cream, and/or shaved chocolate.

Nutrition

Serving: 1of 10 | Calories: 155kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g

The post Keto Chocolate Mousse appeared first on Spinach Tiger.

Not all chocolate desserts are created equally.  There is a huge difference with unsweetened cocoa powders. I’ve tried several and am now using this cacao powder by Better Body Foods, which is giving me the chocolate flavor I want without having to add any chopped chocolate.

I have been greatly challenged this past year with unsweetened cocoa powder because I opened a home keto bakery. I need consistency and the one thing that was affecting flavor greatly  was the cocoa powder I was using.

I decided to give Better Body Cacao at Costco a chance and now I have 8 bags in the cupboard. It’s an organic superfood Organic Cacao superfood with antioxidant flavanols, polyphenols, fiber, protein, vitamins and minerals.

When I use this in my chocolate recipes, I reduce the amount of cacao powder. If you’re using a different unsweetened cocoa powder, use 1/2 cup. If you do use this cacao, only use 1/3 cup and taste as you go, as it’s very strong.

If you want to make sure you have portion control, use these small 4 ounce jars. I use them for desserts and love that they come with lids.

Sugar Free Chocolate Pudding with Swerve, Milk, Heavy Cream and Butter

I’m using Swerve Sweetener for the sweetener which performs very well in puddings and curds. You can read here what Swerve is and why I use it.

I am old fashioned and use milk and cream for my pudding. Fairlife whole milk has 6 carbs for the cup and the cream has zero. Because I’m not using typical corn starch found in most pudding recipes, I use 3 egg yolks to bring the richness and a little vanilla. I also add in some butter at the end.

Top this sugar free chocolate pudding with some stabilized whipped cream.

Nutrition Value: 2 Net Carbs (see more below).

More Sugar Free Desserts from Spinach Tiger

Keto Lemon Budino

Keto Meyer Lemon Curd

Keto Chocolate Cupcakes

Keto Texas Sheet Cake

Sugar Free Chocolate Buttercream

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Sugar Free Chocolate Pudding

Sugar Free Chocolate Pudding is low carb, keto friendly, made with Swerve, and Unsweetened Cocoa Powder. Kid Friendly.

Course Dessert

Cuisine Italian

Keyword chocolate pudding, keto chocolate pudding, sugar free chocolate pudding

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 7

Calories 147kcal

Author Angela Roberts

Ingredients

• 1 cup whole milk see notes
• 1/2 cup heavy cream
• 1/3 cup 1/2 cup Granulated Swerve
• 3 egg yolks
• 1 teaspoon pure vanilla extract
• 5 ounces Choc zero Chocolate Chips
• 2 tablespoons unsalted butter
• dash sea salt

Instructions

• Heat the milk and cream in a saucepan.
• Add in chocolate chips. Stir over low heat.
• Whisk egg yolks in a separate bowl. Add in some of the chocolate and stir.
• Add the egg yolk mixture into the chocolate and heat on low.
• Add in milk mixture. Continue to stir for a few minutes until thickened.
• Add butter and continuing stirring.
• Take mixture through a sieve onto bowl. Pour into vessels.
• Refrigerate for 4 to 6 hours before eating.
• Serve with Stabilized Whipped Cream Recipe Here

Notes

I used Better Body Foods Cacao powder which is stronger than many unsweetened cocoa powders. If you use an unsweetened cocoa powder, you may want to use 1/2 cup. 

Net Carbs Per Serving: 2

Nutrition

Serving: 1of 7 | Calories: 147kcal | Carbohydrates: 4g | Protein: -8g | Fat: 12g | Fiber: 2g

The post Sugar Free Chocolate Pudding with Stabilized Whipped Cream, Keto Friendly appeared first on Spinach Tiger.

What do you do when you have 12 beautiful egg yolks staring at you?

You make Meyer Lemon Curd. If you’re me,  you’ll make a keto version, using Swerve,

Recently I made a keto angel food cake (soon to be published). It used twelve egg whites and I had to find a way to use the left over egg yolks.

How do you make this Keto Meyer Lemon Sugar Free Curd?

Meyer lemons are juicier than lemons. Four meyer lemons will give you more than 1/2 cup of juice. I used Swerve which is a powdered erythritol for my sweetener, 8 tablespoons high quality unsalted butter, and  1/4 cup of heavy cream. These ingredients are heated over a bain marie.

What is a Bain Marie?

This is in effect a double boiler. I set up a stainless steel bowl over simmering water that does not touch the bottom of the bowl. I continue to stir the ingredients until the curd reaches 170 degrees, using a candy thermometer.

Can I use regular lemons instead of meyer lemons?

Yes, but just make sure you use about six lemons with zest to that lemony taste.

How Do I use this Keto Meyer Lemon Curd?

We love it with a dab of stabilized whipped cream. You can use this as a dessert, with fruit, with trifle which I’ll be posting soon using my sugar free grain free angel food cake. I also really love this with blueberries. Keto meyer lemon curd is not as tart as lemon curd. Keep that in mind.

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Lemon Meyer Budino with Left Over Egg Yolks

Meyer Lemon Curd the answer to using a dozen egg yolks.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 12 egg yolks
• juice of 4 meyer lemons or six lemons
• zest of one meyer lemon
• 1 cup Swerve Granulated
• 8 tablespoons butter
• 1/4 cup heavy cream
• pinch sea salt
• 
  Kitchen Tools Used
• Candy Thermometer ORDER HERE
• Stainless Bowl
• Citrus Zester ORDER HERE
• Mini Jars

Instructions

• Beat egg yolks well.
• Add lemon juice, zest, sugar (swerve), butter.
• Place in double boiler or stainless steel bowl over saucepan of simmering water.
• Curd should reach 170 degrees. Remove from stove
• Take through a sieve.
• Stir in heavy cream.
• Place plastic wrap over top and cool.
• Spoon into dessert dishes or mini jars. Refrigerate.

The post Keto Meyer Lemon Curd, Sugar Free appeared first on Spinach Tiger.

This is the time of year that I start to get crazy lemon cravings. It happens every January and into February,  probably attributed to winter blues and needing a boost of bright, tart citrus.

I could have made this grain free lemon cake or this amazing lemon tart.  It’s a little too cold to make this Italian lemon ice. I still wanted the biggest bite of lemon I could find, which ended up as a big fat lemon budino.

Budino is an Italian pudding, and is thicker and richer than an American pudding.

I like the comfort and combination of cream and lemon, and I like the “body”  or viscosity of this recipe.

I also like that it’s just about zero carbs if you use swerve. It’s a high protein dessert made up mostly of egg yolks, some butter and a little cream.

How to Make Lemon Budino

I’ve tested this lemon budino three times and it’s three times a lemony charm.

The ingredients for the lemon budino are very simple.

There are seven egg yolks 2  eggs , 3 tablespoons of  heavy cream, 4 tablespoons of butter and lots of lemon juice and lemon zest. That’s it. Plus the sugar or swerve, whichever sweetener you prefer.

You can use about 4-6 fresh lemons to make 1/2 cup lemon juice. I just happened to have bottled lemon juice in large quantities, which worked just fine, but don’t skip the zest!

You will need to set up a bain marie (this means you will place a stainless steel bowl over simmering water that does not touch the bottom of the bowl). You will continue to monitor the temperature of the curd with a candy thermometer (or meat thermometer),  not to exceed 170 degrees F. At this point the curd if fairly thick. If you don’t have a thermometer, it takes about three minutes and and the lemon cream gets very thick. As soon as it sticks to the back of the wooden spoon and feels like pudding, remove from the heat. At this point, you will take it through a mesh strainer and then add the cream.

This post includes Amazon affiliate links which earn a commission for Spinach Tiger. 

This is a very different recipe than my chocolate budino, similar though in that it’s creamy, rich and has a wonderful low-carb option.  You can use sugar or a powdered erythritol. I use the confectioner’s Swerve, which is a non-GMO erythritol product.

You can Make this a Low-Carb Lemon Budino

Check out the nutrition values in the recipe (using the swerve). If you’re following a high-fat, low-carb diet, you’ll be happy. If you’re diabetic, you’ll be happy. Sometimes replacement sweeteners don’t transfer well, but in this dessert they do!

If you love lemon, you’ll love lemon budino. I could also imagine this topped with fresh blueberries.

What do I do with left over egg whites?

Make grain free biscuits or this keto friendly angel food cake.

Grain Free Lemon Cake (keto friendly)

More Keto Similar Desserts

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Low Carb Lemon Curd Dessert

Low Carb Lemon Curd Pudding Dessert, sugar free, diabetic friendly, keto.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 168kcal

Author Angela Roberts

Ingredients

• 7 egg yolks
• 2 eggs
• 1 cup Swerve Granulated
• 4 tablespoons softened unsalted butter
• 1/2 cup lemon juice
• lemon zest if you have a lemon
• 3 tablespoons heavy cream

Instructions

• Whisk eggs.
• Add lemon juice, zest, butter, Swerve to eggs.
• Place in a double boiler or place a stainless steel bowl over simmering water.
• Continue to mix until the temperature reaches 170 degrees.
• Remove from heat, take through a fine mesh strainer.
• Stir in heavy cream.
• Place plastic wrap over top and cool.
• Spoon into dessert dishes. Wrap tops with plastic wrap. Refrigerate.

Video

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 1g | Protein: 5g | Fat: 17g

The post Lemon Budino (Keto, Sugar Free Option) with Video appeared first on Spinach Tiger.