Here are my top three favorite pumpkin recipes that you turn the oven on for and enjoy the season. They are easy, delicious, low carb, gluten free, and sugar free.

Pumpkin Pecan Muffins with Maple Glaze

These Pumpkin muffins are selling out at all the outlets that sell our product. We are currently do three farmer’s markets and a coffee shop in Franklin, TN (Nashville area). These are good without nuts too. RECIPE HERE.

Pumpkin Bundt Cake

This is so easy and so delicious. Everyone loves bundt cakes and it’s a great party or potluck. RECIPE HERE.

Keto Pumpkin Cheesecake Bars

These are a crowd pleaser. A combination of pumpkin and cream cheese makes for a great party idea. RECIPE HERE.

Make Your Own Pumpkin Spice (WAY BETTER)

I tried all the store bought pumpkin spice and found making my own was cheaper (I have to make a lot) but way more flavorful than any brand. RECIPE HERE

More Keto Fall Recipe Ideas

• Apple Crumb Cake
• Pumpkin Appetizer
• Apple Muffin
• Kale Apple Salad
• Pumpkin Soup
• Cream Cheese Stuffed Pumpkin Bundt

The post Three Must Bake Keto Pumpkin Recipes appeared first on Spinach Tiger.

Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.

These are a few of my favorite keto fresh strawberry recipes because nothing is sweeter than fresh local strawberries.

Low Carb Strawberry Shortcake

There are two types of strawberry shortcakes. One method is to make vanilla cakes and then top with whipped cream and fresh strawberries, more like the sponge cake method. The other pictured on the right is a more crumbly shortcake that soaks up all the strawberry juice. I like both kinds.

• Sponge Cake Strawberry Shortcake
• Crumbly Strawberry Shortcake
• Don’t forget the Stabilized Whipped Cream

Keto Strawberry Muffins/Biscuits

An easy way to use up your strawberries is to make strawberry muffins or strawberry biscuits. The biscuits pictured on the right are closer to scones, while the muffins

• Keto Strawberry Muffins
• Keto Strawberry Biscuits

Keto Strawberry Cakes/Cupcakes

• Keto Strawberry Cupcakes/Layer Cakes
• Keto Strawberry Frosting

More Strawberry Recipes

• Sugar Free Strawberry Sauce

The post My Best Keto Fresh Strawberry Recipes appeared first on Spinach Tiger.

Two things influence my decision. Spring and Tradition.

This means carrot cake or coconut (tradition) and lemon cake or anything berries (Spring). But there always more. There’s fun and this means chocolate peanut butter, strawberry drip cake and lots of fruit garnishes. I personally love everyone one of these cakes, so please enjoy.

Carrot Cake is Always a Win

• Triple Carrot Cake with Cream Cheese Frosting
• Carrot Cupakes

Depending on the company you keep, you need options. In some families peanut butter is out, and that’s where the good old chocolate with butter cream comes into play.

• Coconut Cake
• Keto Coconut Cupcakes

In some families, there’s always that person who hates coconut. Yep. It’s a love hate thing, and the haters I’ll never understand. But, for the lovers, this sugar free, gluten free coconut cake is the bomb and you can keep going by adding berries. Any berries work or keep going further by adding a medley.

Chocolate

• Triple Chocolate Bundt Cake
• Keto Almond Joy Cupcakes

Bake Lemon

If you can only make one cake and you care about making everyone happy, make lemon. I can tell you after 6 1/2 years of owning a keto bakery, EVERYONE loves lemon. Take this further by adding berries and again like coconut cake all the berries work. Be different and add a whole bunch of blackberries with sprigs of thyme. Why not?

Now if you are that person that always orders vanilla everything, go ahead and make a vanilla cake, but be bold and crown it with a wreath of berries.

Use Fruit

• Keto Cheesecake
• Strawberry Drip Cake

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More Easter Ideas

• How to Color Eggs
• Chocolate Coconut Cream Eggs (sugar free)
• Reeses Peanut Butter Cups (sugar free)

The post Seven Keto Spring Cakes appeared first on Spinach Tiger.

My most recent and amazing chocolate recipe – Sugar Free Chocolate Cheesecake

It’s hard to find a person who doesn’t like chocolate, but often that chocolate craving comes in different forms. I love chocolate cake, but then again, sometimes just a piece of chocolate is all I need, like these keto chocolate truffles.

These amazing chocolate dessert recipes are all kitchen and people tested from folks who don’t eat keto or watch their sugar. You can only imagine how much these are appreciated by people on the keto diet or are diabetic. 

Many of them are tested through customers, as we sell some of our desserts at Farmer’s Markets in the Nashville area. Our bakery customers love the cookies and chocolate cakes we sell.

Keto Chocolate Creamy Recipes

• Keto Chocolate Budino
• Keto Chocolate Pudding
• Keto Chocolate Mousse
• Keto Pots d’ Creme
• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake

Keto Chocolate Dessert Recipes: Cake

• Keto Ganache Chocolate Bundt Cake
• Keto Chocolate One Layer Cake
• Keto Chocolate Brownies
• Keto Texas Sheet Cake
• Keto Ding Dong Cake
• Keto Chocolate Cupcakes
• Keto German Chocolate
• Keto Mini Chocolate Bundt with Ganache (The chocolate I sell out in the Farmer’s Market).
• Chocolate Ganache (thick chocolate topping)
• Sugar Free Peppermint Frosting for Chocolate Cupcakes

Keto Chocolate Dessert Recipes: Cookies/Bars/ Candy

• Keto Chocolate Chip Pecan Cookies (Another sell-out product at Farmer’s Market)
• Keto Chocolate Chip Birthday Cookie Cake
• Keto Chocolate Chip Blondies
• Keto Oreos
• Chocolate Truffles
• Keto Chocolate Peanut Butter Cups
• Keto Mounds Bars (coconut)
• Keto Chocolate Chip BACON Pecan Cookie

I hope you LOVE these keto friendly chocolate recipes as much as I do. They are:

• Gluten Free (made mainly with almond flour and coconut flour)
• Sugar Free (made with Swerve, a powdered erythritol)
• Made with healthy oils, such as avocado oil and olive oil.
• Made with unsweetened cacao powder. I like this brand.
• Made with Choc Zero Chocolate Chips where applicable.

Please leave me a comment below to let me know what recipe you would like to make first.

I order my chocolate chips from Choc Zero. Use SpinachTiger10 code to save 10%.

I order a lot of my baking pans, and ingredients from Amazon. Shop my Keto Bakery Shopping Page. I do earn a commission as an affiliate, but I have painstakingly curated this list.

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The post 20 Keto Chocolate Dessert Recipes for Chocolate Lovers 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.

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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

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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.

This means the cookies will be made with some combination of almond flour and coconut flour with the Swerve sweetener (powdered erythritol).

I’ll admit that baking cookies without wheat flour and sugar is a challenge, but I’ve made these cookies so many times, I have confidence for your success.

All of these cookies freeze really well. Either freeze cookie dough or freeze baked cookies after they cool completely.

Main Ingredients for Most of the Christmas Cookies

• Almond Flour
• Coconut Flour
• Choc Zero Dark Chocolate Chips
• Choc Zero White Chocolate Chips
• Swerve Granulated Sweetener

Chocolate Chip Pecan Cookies with Bacon

This is such a favorite keto cookie because you have that sweet and salty and the bacon adds an extra texture from the crispy bacon. I make them bakery size, but you can make them smaller.

White Chocolate Raspberry Macadamia Nut Cookies

My number one favorite cookie. Admittedly, macadamia nuts are pricey, but make these for the holidays. The tart, sweet and salty is a combination that cannot be beat.

Pecan Tassies

Pecan tassies are a childhood favorite and I was thrilled when a keto recipe worked and worked well. This has all the feels for Christmas.

Keto Sugar Cookies You Can Cut Out and Decorate

How adorable are these. You must take your time, keep the dough really cold, but once you get the feel for it, these are amazing, and they freeze really well.

Soft Sugar Cookies with Buttercream

The above cookies are crisp and easy to cut out. These soft sugar cookies are fluffy and more cake like. Change the flavoring from vanilla to lemon or orange for a twist.

Keto Italian Ricotta Cookies (Budget Friendly)

Easy to make, easy to pop in your mouth. This recipe is easier on the budget because it only requires coconut flour.

It’s a great time to shop Amazon from my personal recommendations and I only recommend products I own myself.

Bonus: Chocolate Chip Cookie Cake with Buttercream

This single serve cookie cake is sold at the farmer’s market and very popular. It has all the flavors of the cookie and is softer to make it more cake like. Topped with buttercream, it’s special.

More Keto Holiday Desserts from Spinach Tiger

• Pear Cardamom Cake
• Maple Pecan Cheesecake
• Cheesecake with Fruit Wreath
• Chocolate Cake, Peppermint Frosting
• Cranberry Orange Muffins
• Cranberry White Chocolate Muffins
• Keto Spiced Pear Cheesecake Bar
• Grain Free Low Carb Red Velvet Cupcakes

The post My Six Favorite Keto Christmas Cookie Recipes appeared first on Spinach Tiger.

Minimum Delivery: $60 Delivery fee: $9

FREE DELIVERY ON ORDERS OVER $100.

We will be delivering for a fee on Wednesday, November 26 (free delivery with orders over $100).

Lala Cakes are great for dessert. Muffins are great for brunch and breakfast. Single Serve Cheesecakes adorn a sugar free dessert table. Even people NOT eating sugar free will love them.

Lala Cakes/Lala Muffins – Order by the dozen, flavors can be mixed. Minimum 3 per flavor.

PRICE: $60 per dozen

Lala Cakes (our version of cupcakes)

• Pumpkin with Cream Cheese
• Pumpkin with Glaze (dairy free)
• Carrot Cake w/Cream Cream cheese
• Chocolate Cheesecake Brownie
• Texas Sheetcake
• Chocolate Peanut Butter Ganache
• Black and White (choc cake/van frosting/choc ganache)
• Cookie Cake with Vanilla Frosting
• Orange Cranberry Muffins (dairy free)
• Vanilla with Vanilla Frosting
• Chocolate Ganache (can be dairy free)
• Coffee Cake Muffins
• Lemon Blueberry Muffins (dairy free)
• Lemon Ice Muffins (dairy free)

Celebration Cakes

• 6 inch double Layer: $60 – $65
• 6 inch Triple Layer $80 – $85

Celebration Cake Flavors

Two Sizes: 6 inch Two-Layer $60-65 6 inch Three -Layer $80-85

• Chocolate Vanilla
• Vanilla Vanilla
• German Chocolate
• Chocolate Peanut Butter
• Pumpkin Cream Cheese
• Carrot Cream Cheese

Cheddar Biscuits

• Cheddar biscuits: $25 per dozen

Keto Cookies

Chocolate Chip Pecan Cookies $30 per dozen

Macros

Macros can be found here.

Please get your Thanksgiving orders in as soon as possible.

Text: 615-812-1501

The post Thanksgiving Orders 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.

Creamy, smooth, chocolatey with a chocolate ganache topping, my husband who hates cheesecake, loves these.

This recipe makes four, double it to make 8. These make the best dinner party dessert, and the good news is you can freeze these. I make this recipe every week for the bakery and can promise you that it’s a winner. These sugar free chocolate cheesecake jars are crustless, making them even easier to make.

Why This Sugar Free Chocolate Cheesecake Works

This recipe works because it has the best ingredients to get a smooth, natural chocolate taste. The combination of melted chocolate and unsweetened cocoa gives that just right dark chocolate taste. Topped with chocolate ganache not only looks pretty, but adds another layer of chocolate flavor. Top with a few raspberries for an even better experience.

Sugar Free Chocolate Cheesecake Ingredients (4 servings)

• 1/2 cup sugar free chocolate chips
• 1 tablespoon unsweetened cocoa powder
• 1 egg
• 60 grams sour cream (1/4 cup)
• 8 ounces full fat cream cheese
• 1/2 cup Swerve confectioner’s sweetener or 3/4 cup Allulose
• Vanilla extract
• dash teaspoon salt

Chocolate Ganache

• 1/4 cup heavy cream (or coconut milk)
• 1/4 cup chocolate chips
• Dash sea salt

Tips for Making Chocolate Cheesecake Cheesecake Jars

• It’s imperative that all ingredients are room temperature. We use a food thermometer to make sure the cream cheese and sour cream are at the same temp to avoid any lumps.
• Make sure your bowl is also not cold. If you are using a stainless steel bowl, warm it up first.
• Make sure the melted chocolate is cooled, but not to the point that it hardens back up. This will take five to ten minutes.
• Only mix on low. We use a hand-held mixer, making sure to scrape down the sides.
• Gently mix the eggs with a fork first before adding in a little at a time. Do not use mixer with the eggs, which will push air into the batter and possibly deflate the cheesecakes when baking. Mix only by hand with a spatula, pushing around the sides, several times to make sure there is no air in the mix.
• Only bake at 325 F. for 15 minutes. They are DONE. The middle will jiggle and that’s a good thing.
• You do not have to use a water bath. Put a pan of water on the bottom of oven instead, which helps keep them creamy.
• Cool Completely before adding the ganache. Cool completely before refrigerating.

If you’re in the Nashville area, please consider stopping by the Nolensville Farmer’s Market Saturday mornings or making arrangements to pick up a dozen items in our Franklin Home Bakery.

We sell a large array of Keto Friendly cupcakes, muffins, cheesecakes, and biscuits, all gluten free, sugar free.

Kitchen Equipment

• Foil Cups (these are great, freeze well and come with lids. Use for any kind of single serving desserts or mini mason jars.
• Hand Beater
• Large Spatula (made for omelettes, but great for mixing along sides of bowl to ensure there is no air. You’ll want to use this one all the time.
• Stainless Steel Bowl

Macros

Net Carbs: 5 Calories: 330 Fat: 30 g Protein: 7

More Keto Chocolate Desserts from Spinach Tiger

• Chocolate Mousse
• Chocolate Pudding
• Chocolate Black Botton Brownies
• Chocolate Cream Tart

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Sugar Free Chocolate Cheesecake Jars

Sugar Free Chocolate Cheesecake Jars, Single Serve with Chocolate Ganache Topping

Course Dessert

Cuisine American

Keyword Keto chocolate cheesecake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 156kcal

Author Angela Roberts

Ingredients

Cheesecake Ingredients

• 8 ounces cream cheese room temperature
• 1 small egg room temperature
• 4 tablespoons sour cream room temperature
• 1 teaspoon vanilla
• 1/2 cup Swerve or Allulose see Notes
• 1 cup sugar free chocolate chips melted
• 1 tablespoon unsweetened cocoa powder
• dash sea salt

Chocolate Ganache

• 1/4 cup sugar free chocolate chips
• 1/4 cup heavy cream or coconut milk optional addition
• dash sea salt

Instructions

• Preheat oven to 350 degrees (180 C)
• Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
• Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
• Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
  
• Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
• Add Sour Cream. Mix well, but keep beater on low.
• Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
• Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
• This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
• Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
• Cool completely before adding chocolate ganache.

Chocolate Ganache

• Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick.

  If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
  
• Once cheesecakes are cooled, spoon ganache over cheesecake.

Refrigerate or Freeze

• Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.
  

Notes

If using allulose, taste for sweetness. You may need to add more.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g

The post Sugar Free Chocolate Cheesecake Jars appeared first on Spinach Tiger.