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.

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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

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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.

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

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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.

This is a great option to pumpkin cakes because some people simply hate pumpkin but love sweet potatoes.

I ran out of these at my bakery and a customer was disappointed.

This low carb sweet potato cupcakes recipe uses a medium sweet potato mixed with some cinnamon and low calorie maple syrup (although you could use some maple extract instead) and a dash of nutmeg, and a squeeze of orange (if you have one).

The spices are a lot more subtle than a spice cake, but there’s just enough of a hint of spice to marry well with a cream cheese frosting.

The sweet potato can be microwaved or baked in the oven whole, cooled and then mashed with the spices and flavorings. It’s then added to my basic keto vanilla batter. This recipe will make two sweet potato loaves, a six-inch triple cake, a double 8 inch cake or 12 large muffins.

Ingredients

• almond flour
• coconut flour
• sweetener of choice (erythritol or allulose)
• eggs
• sweet potato
• baking powder
• xanthan gum
• avocado oil
• cinnamon
• coconut milk or almond milk
• tart shaped liners (for a flat cupcake)

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More Related Recipes from Spinach Tiger

• Sugar Free (Candied) Stove Top Sweet Potatoes
• Low Carb Sweet Potato Biscuits
• Keto Pumpkin Cupcakes
• Sweet Potato Sausage Breakfast Casserole
• Sweet Potato Sausage Frittata
• Kale and Sweet Potato Salad (a family favorite)
• Baked Sweet Potato Fries

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Low Carb Sweet Potato Cupcakes

Sugar free, grain free, Low Carb Sweet Potato with Cream Cheese Frosting

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

• muffin tin
• cupcake liners

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 2 tablespoons coconut flour
• 2 teaspoons 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

Cream Cheese Frosting

• 1 cup Swerve Confectioner's Sweetener
• 1 cup butter
• 8 ounces cream cheese
• 1/4 teaspoon salt
• 3-5 drops maple extract if desired

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve granulalated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add sweet potato mixture.
• Add in dry ingredients. Mix on low until just incorporated.
• Fill each one. This is 12 servings.
• Bake for 20 to 25 minutes. Inside temperature should reach 207 degrees F.
• Cool completely. Top with Swerve Confectioner's or Cream Cheese Frosting below as an option.

Cream Cheese Frosting

• Make sure butter and cream cheese are at room temperature. You will want both to be about 70 degrees F. Whip butter first for a few minutes on low and then add cream cheese half at time. Add extracts and salt. Keep on low. Don't over-mix or frosting can get grainy.
• Top cupcakes with frosting. Keep refrigerated. These freeze really well. To defrost, put in the refrigerator a day ahead. Or, if you want to eat right away, set out on counter for about an hour.

  You can also freeze the sweet potato cupcakes without frosting, but don't stack without putting parchment between them.

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. 

Orange extract: You can use a squeeze of orange or some orange zest if you don’t have extract. 

Nutrition

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

The post Low Carb Sweet Potato Cupcakes appeared first on Spinach Tiger.

Made with avocado oil and coconut milk, instead of butter and sour cream, they are equally as flavorful and rich. When topped with my homemade blueberry pie filling found here, you really have a treat.

Dairy Free Keto Waffles Ingredients

• Almond Flour
• Eggs
• Baking Powder
• Coconut Milk
• Avocado Oil
• Vanilla
• Salt
• Swerve or Golden Monk Fruit (optional)

Macros

Per Waffle: 2 net carbs 275 Calories

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What to do with Savory Waffles

Refrain from adding any sweetness to the batter and enjoy savory waffles.

• Eggs Benedict (replace with waffle as your bottom).
• Chicken and Waffles with these Grain Free Chicken Tenders
• Top with Sugar Free Strawberry Sauce and Stabilized Whipped Cream.

Add Collagen for Extra Protein

I like to add a scoop of my favorite dairy free collagen peptides for extra protein. Orgain is soy free, dairy free, zero carbs.

More Keto Breakfasts

• Keto Dutch Baby
• Keto Pancakes

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Dairy Free Keto Waffles

Dairy Free Keto Waffles Sweet or Savory, Breakfast or Dinner

Course Breakfast

Cuisine American

Keyword dairy free, gluten free waffles, keto waffles

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Servings 4 Servings

Calories 172kcal

Equipment

• Waffle Maker Cuisinart Waffle Maker172

Ingredients

• 4 eggs
• 1/2 cup almond flour
• 2 tablespoons avocado oil melted
• 1/3 cup coconut milk
• 1 teaspoon baking powder
• dash salt
• 1/3 cup Swerve or your choice erythritol optional
• 1 teaspoon vanilla
• baking spray for waffle maker

Instructions

• Mix all dry ingredients together.
• Mix coconut milk with egg oil and vanilla. Leave sweetener out if making savory.
• Spray waffle maker with baking spray.
• Pour a scant 1/2 cup waffle batter and cook accordingly. It takes about 5-6 minutes a waffle.
• Freeze: You can freeze the waffles in a plastic ziplock and bake in 400 degree oven to re-bake for a few minutes. They will crisp back up.
• Waffles will be a little soft.so them in the air fryer for five minutes or crisp in the oven at 425 F.
• Optional Blueberry compote recipe here.

Notes

Collagen Powder: If you add a scoop of collagen powder, add one more egg 1/2 cup coconut milk instead of 1/3. 

Nutrition

Serving: 1of 4 | Calories: 172kcal | Carbohydrates: 2g | Protein: 8g | Fat: 15g

The post Dairy Free Keto Waffles appeared first on Spinach Tiger.

Do you remember how refreshing the creamsicle was when you were a kid? It was one of my favorites with vanilla ice cream centered between orange sherbet. There is something about the combination of orange and vanilla that soothes the soul. It’s a happy bite.

This low carb orange creamsicle cupcake is really a combination of two recipes already posted here at Spinach Tiger, and I can’t believe I’ve never put this together before. Orange cake and Low Carb Vanilla buttercream are just brilliant together.

Made with my orange cake batter, using real whole navel oranges, the orange taste is bright, fresh and has a wow factor.

You can make this recipe into an 8 inch layer cake, 12 extra large cupcakes, or a six inch triple layer cake. You will need more frosting for layer cakes than cupcakes.

Why I Use Swerve and What is it?

Macros: Net Carbs – 4 (see more nutrition in recipe)

You might be surprised that you can enjoy something orange and it still be “keto.” This recipe uses the entire orange, including orange peel, which adds fiber and there is one orange per 12 servings. This is very different than a sugar spiking glass of orange juice. There are only 4 net carbs per cupcake if you make 12.

More Keto Citrus Recipes from Spinach Tiger

• Orange Olive Oil Bundt Cake with Orange Butter Glaze
• Orange Dutch Baby with Cinnamon Glaze
• Orange Cranberry Bread
• Lemon Butter Cake

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Low Carb Orange Creamsicle Cupcakes

Grain Free, Sugar Free, Low Carb Orange Creamsicle Cupcakes

Course Cake, Dessert

Cuisine American

Keyword cranberry orange bread, keto cake, orange cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 slices

Calories 394kcal

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 avocado oil
• 6 extra large eggs
• 1 teaspoon vanilla extract
• 1 Orange

Vanilla Buttercream

• 1 1/2 cups Swerve Confectioner's Sweetener see notes
• 1 1/2 cups Salted Butter
• 2 teaspoons vanilla 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. 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.
• Reserve a tablespoon of orange mixture for the glaze.

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 15 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 frosting.

Low Carb Vanilla Buttercream

• Whip butter for a few minutes.
• Add vanilla.
• Add confectioner's sweetener 1/2 cup at a time, until all is mixed thoroughly.
• Top each cake with buttercream.

Notes

Swerve Confection: You can put Swerve (or Lakanto) into a Vitamix and pulse to make a confectioner’s sweetener.

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

Nutrition

Serving: 1of 12 | Calories: 394kcal | Carbohydrates: 9g | Protein: 8g | Fat: 37g | Fiber: 4g

The post Low Carb Orange Creamsicle Cupcake Recipe appeared first on Spinach Tiger.

At only 3 net carbs, I am adding this keto friendly, grain free peach muffin to my keto bakery for the next few weeks. I’ve sent out a few testers to rave reviews.

I’m rushing to print because peaches have a short season. I get mine from the Peach Truck, where I am guaranteed the sweetest, best peaches. We look forward to them every year. See Nashville Peach Truck schedule here.

I have done everything imaginable with peaches included a peach pork bolognese, peach sangria and a grilled peach salad, and this is one of my new favorites because it’s easy and it’s sweet treat.

What grains do I use for Grain Free Peach Muffins?

Grain free is also gluten free. I am using mostly almond flour and coconut flour. Eggs add to the structure of the crumb as does a scant amount of xanthan gum. Sour cream aids in flavor and richness.

What sweetener do I use for grain free peach muffins?

I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.

I’ve kept this recipe very simple. A little vanilla extract, fresh juicy peaches, almond flour and a bit of coconut flour, eggs and sour cream come together for a perfect muffin texture.

Variations

Mix blueberries or blackberries, fruit that loves to mix with peaches. Serve these muffins with some Rebel sugar free ice cream or this stabilized whipped cream 

Or make in a skillet like the recipe below.

What is the nutritional value for grain free peach muffins?

This recipe makes 12 to 14 servings.

12 muffins: Each muffin has 205 calories. Net Carbs: 3     Fat: 17   Protein: 6

14 muffins: Each muffin has 175 calories, Net Carbs: 2    Protein: 5   Fat: 15

More Related Recipes from Spinach Tiger

• Grain Free Peach Almond Tart
• Low Carb, Grain Free Skillet Berry Cake
• Spinach Salad with Grilled Peaches
• Grain Free Blueberry Crumb Muffin
• Keto Flag Cake

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

Keyword grain free muffins, keto muffins, low carb muffins, peaches

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1 cup Granulated Swerve (Powdered Erythritol)
• 1/2 cup avocado oil
• 6 eggs
• 60 grams sour cream
• 1/3 cup almond milk
• 1 teaspoon vanilla extract
• 260 grams almond flour
• 26 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• baking spray

Instructions

• Please read through the recipe, set out all ingredients. Wet ingredients with the Swerve will be mixed thoroughly first, then the dry ingredients added last.
• Preheat oven to 350 degrees F, 180 C.
• Cut an x on each peach end. Place in boiling water for one minute.
• Peel peaches and chop into small pieces.
• Mix all dry ingredients together (except Swerve) and set aside.
• In the bowl you intend to mix all batter, mix Swerve and oil in mixing bowl.
• Add eggs and beat for three minutes.
• Add vanilla extract.
• Add sour cream and almond milk.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Spray your muffin liners with baking spray.
• Fill 12 muffin tins. An ice cream scoop works well with this kind of batter, which will be thick.
• Add chopped peaches to each muffin.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

The post Grain Free Peach Muffins (Sugar Free, Gluten Free) appeared first on Spinach Tiger.

The traditional praline recipe has loads of sugar, but we’re not going to do that, as I’ve figured out how to make these keto friendly.

Just seeing a picture of the keto praline cupcakes says everything. They are even better tasting.

We are going to find a very low-carb solution, using butter, cream, black strap molasses, an egg yolk and Swerve! It works and it’s delicious!

Vanilla Keto Praline Cupcakes Ingredients

• almond flour
• coconut flour
• Swerve
• eggs
• vanilla
• xanthan gum
• avocado oil
• sour cream
• Tart Liners (makes a tart shaped cupcake, easier to eat, frost and share).

The praline topping is rich, but fits the keto diet perfectly having so much fat.

Praline Topping

• Butter
• Egg Yolk
• Black Strap Molasses
• Swerve Confectioner’s
• Heavy Cream
• Pecans

Try these Keto Cupcakes from Spinach Tiger

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Keto Praline Cupcakes

Low carb, gluten free, sugar free, keto friendly vanilla cake with praline topping.

Course Keto Muffins

Cuisine American

Keyword keto muffins, keto praline

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Topping Cook Time 15 minutes minutes

Servings 12 Cupcakes

Calories 204kcal

Ingredients

Muffin Ingredients

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

Praline Topping

• 1 cup Swerve Confectioner's Sweetener
• 1/2 cup butter
• 1/2 cup heavy cream
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon black strap molasses
• 1 dash salt
• 1 cup pecans coarsely chopped

Instructions

• Preheat oven to 350 degrees F. 180 C.

Cupcake Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Add sour cream and almond milk, vanilla and then add to mixture.
• Add dry mixture and mix on low.
• Spray muffin liners with a gluten free baking spray. You will get 12 large cupcakes or 18 small.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 minutes or until lightly golden.

Praline Instructions

• Beat egg into heavy cream first to get it incorporated. Add cold butter, black strap molasses to sauce pan on low heat.
• Add sifted Confectioner's Sweetener. Continue stirring on low until mixture boils about five to ten minutes until mixture is thickened.
• Add 1 cup chopped pecans. Immediately spoon over each cupcake.
• Option: Top with a little bit of chopped pecans for extra garnish.

Nutrition

Calories: 204kcal | Carbohydrates: 2g | Protein: 5g | Fat: 20g | Fiber: 1g

The post Keto Praline Cupcakes appeared first on Spinach Tiger.

If you are worried about serving dessert for special diets (keto, gluten free, diabetic, Paleo) during the holidays, I  have the easiest recipe for you. Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream is easy to bake even for the novice.

It has taken me several evolutions to find that perfect pumpkin batter that is not too wet, nor too dense. I have made this pumpkin cake batter hundreds of times in several forms, from cupcakes to layer cakes. I particularly like this recipes for a crowd because the sheet pan cake is cut into squares, with a dollop of stabilized whipped cream and can be eaten in two bites. It’s baked in a quarter sized sheet pan. My favorite at Amazon is this one from USA Pan.

Can I Substitute Butter for Avocado Oil?

Yes you can. I have a very particular way I make my batter by whipping the eggs into a frenzy and slowly streaming in the oil. You can do the same thing using melted butter.

Do a Batter Taste Test

I always microwave a teaspoon of batter for about 20 seconds (give or take) to assess taste. This is especially important when you are adding spices to a batter. Some like pumpkin cake more pumpkin spiced than others.

How do you Bake a Sheet Pan Cake?

Use a quarter sized sheet pan and parchment paper. You want to end up with cake about two inches high.

What is Stabilized Whipped Cream?

Stabilized whipped cream is made from heavy cream, cream cheese and or Swerve confectioner’s sugar. The two tablespoons of cream cheese keeps the cream stable. In other words, you can put this sheet cake in the fridge with the whipped cream and it will stay perfect. Recipe here.

Tips for Easy Keto Pumpkin Sheet Pan Cake Squares

• Use pumpkin puree, not pumpkin pie filling.
• Don’t overbake, as you don’t want the edges browned. Use food thermometer in center. Take out at 207 F. 98 C.
• Use parchment paper.
• Don’t over mix the batter, which can make a cake dense and dry.
• Do a taste test as mentioned above.
• Cool completely, before cutting into squares or applying whipped cream.
• Don’t over mix the stabilized whipped cream.
• Use a piped bag and piping tip if you have it for a fancier look for whipped cream.

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Keto Pumpkin Sheet Pan Cake with Stabilized Whipped Cream

Keto Pumpkin Sheet Pan Cake, great for a crowd.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 24 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice more as needed

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy cream
• 2 tablespoons Confectioner's Swerve Sweetener
• 1 tablespoon cream cheese

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix all dry ingredients in a bowl. Set aside.
• Beat eggs in mixer for 3 minutes. Stream in oil.
• Add pumpkin puree, followed by vanilla.
• Whisk dry ingedients to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• microwave 1 teaspoon of batter to see if it's flavored enough. Not all pumpkin spice are equal and you may need to add more.
• Pour batter into sheet pan. Smooth out with offset spatula.
• Bake for 15 to 20 minutes until a thermometer measures at least 205 degrees F. Check at 15 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
• Allow to cool completely before applying whipped cream.

Stabilized Whipped Cream Directions here

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream appeared first on Spinach Tiger.

This recipe for keto lemon cake will make 12 oversized cupcakes, or one 8 inch double layer cake. It’s topped off with a keto lemon cream cheese frosting that is creamy, lemony and amazing! 

Keto Lemon Cake which is also paleo friendly and gluten free is made from a combination of almond flour and coconut flour. It’s very similar to my basic recipe for keto cake, except I leave out the sour cream.

While sour cream adds something to my vanilla and chocolate cake recipe, leaving it out improved the flavor of the lemon.

How to Make Keto Lemon Cream Cheese Frosting

I like to use a combination of cream cheese and butter. A good ratio is 12 ounces of cream cheese to 4 ounces of butter. I use 1/2 cup Swerve Confectioner’s sweetener to every four ounces of fat.

• Cream Cheese
• Butter
• Lemon Zest
• Lemon Extract
• Lemon Juice
• Swerve Confectioner’s Sweetener
• Dash Salt

Make a Layer Cake or Individual Cakes

This is the cake I baked for a crowd this year for a friend’s birthday. People loved it. Swooned over it and wanted it again. The cake is fluffy and the lemon cream cheese frosting is so creamy and lemony. I offer this in my bakery in two ways: a celebration cake and Lala Cakes. Lala Cakes are individual mini cakes baked in paper tart cups. If you plan on doing a lot of baking I recommend these cups. They are sold in 200 pack, but so worth it.

My Favorite Sweetener for Best Keto Lemon Cake

My favorite choice for keto sweetener is Swerve, which comes in both granulated form and confectioner’s form.

Take this Keto Lemon Cake to the Next Level

By a sheer fluke I threw some left over lemon cream cheese frosting and put it on lemon blueberry muffins. Incredible balance of flavors. Add blueberries to your cake batter AFTER it has been put in the cake pan. This simple addition is addicting. Blueberries love lemon. Period.

Serve with some of this sugar-free blueberry compote.

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More Keto Lemon Desserts

• Keto Lemon Budino
• Keto Meyer Lemon Curd
• Keto Lemon Blueberry Muffins
• Keto Lemon Butter Bundt Cake
• Keto Lemon Poppyseed Bundt Cake
• Keto Lemon Blueberry Bundt
• Keto Lemon Basil Shortbread Cookies
• Keto Lemon Torta Bianca

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Keto Lemon Cake

Keto Friendly Lemon Cakes

Course Keto Muffins

Cuisine American

Keyword bundt cake, gluten free, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 136kcal

Author Angela Roberts

Equipment

• lemon zester
• Food Thermometer

Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 cup avocado oil
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• baking spray

Lemon Cream Cheese Frosting

• 2 cups Swerve Confectioner's Sweetener or more as needed
• 4 tablespoons lemon juice
• 8 tablespoons butter 1 stick
• 12 ounces cream cheese 1 1/2 bars
• 1 teaspoon lemon extract more, if needed
• 1 lemon, juice and zest

Instructions

• Butter your cake pans with parchment paper.
• Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in avocado oil.
• Add lemon extract, lemon juice and lemon zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Lightly spray baking cups or baking pans.

Lemon Cupcakes

• Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same. Do not use tare for weighing. Weigh with cake pan as you may have to make adjustments. Just make sure each pan with batter weighs the same.
• Bake at 350 degrees F. 180 C.

Lemon Layer Cake

• Cake Pans: Bake for 30 to 35 minutes minutes at 325 degrees. Use a meat thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.
• Cool for ten minutes, then take a knife around each edge and use a cake board or plate to flip over. Cool completely before frosting.

Lemon Cream Cheese Frosting

• Make sure butter and cream cheese has been sitting out on counter at least two hours. Butter must be soft enough to whip. You can always take cream cheese out of the
• If using a piping bag, use 1 M large piping tip.

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g

The post Best Keto Lemon Cake Recipe, Keto Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

The response from people who have tried these in my bakery has been amazing. I can pretty much guarantee your success when making these muffins.

I can comfortably call myself an expert when it comes to baking with pumpkin as by this point in time, I’ve baked hundreds if not thousands of pumpkin muffins and have made numerous pumpkin desserts both keto friendly and regular. If you search here you’ll find an amazing amount of pumpkin recipes from pies to cakes to scones to cookies.

Tips for Making Almond Flour Cake

• Beat eggs first for five minutes for a fluffy muffin.
• Weigh ingredients. It really does matter.
• Mix everything very well before adding dry ingredients.
• Mix dry ingredients (flour mixture) gently.
• Taste test: microwave a teaspoon of batter to assess if you have enough spice and sweetener for your taste.
• Use healthy oil or melted butter, slowly streaming into your beaten eggs.
• Use flat tart liners instead of regular cupcake liners to get the most streusel on each bite.
• Bake at 350 F degrees (180 C) for 15 to 17 minutes, more if you use traditional cupcake liners,

What Sweetener do I use?

I use Swerve granulated for the cake and the streusel topping. I use Swerve confectioner’s for the glaze. You can read here why I use Swerve. You can other brands of powdered erythritol if you like such as Lakanto.

Macros for Keto Pumpkin Streusel Muffins

There are 3 net carbs per muffin.

How do I Make Glaze Topping?

Swerve Confectioner’s mixed with either heavy cream or water makes a perfect glaze to drizzle over these keto pumpkin streusel muffins.

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Keto Pumpkin Streusel Muffins

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto, grain free, pumpkin muffins

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 13 Muffins

Calories 252kcal

Ingredients

Dry Ingredients

• 260 grams almond flour 2 1/4 cups approx.
• 28 grams coconut flour 2 tablespoons
• 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

Wet Ingredients

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

Streusel Topping

• 1/2 cup almond flour 56 grams, more
• 3 tablespoons butter
• 1/2 cup Swerve granulated
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans

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.
• Spray cupcake liners.
• Fill each one. This is 12 servings.
• Bake for 16-18 minutes. Inside temperature should be 210 degrees F. You'll also know they are done, when you gently touch the top and it bounces back.

Streusel Topping

• Mix the ingredients together. You will want it to be crumbly.

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: 1Cupcake | Calories: 252kcal | Carbohydrates: 8g | Protein: 9g | Fat: 20g | Fiber: 5g

The post Keto Pumpkin Streusel Muffins appeared first on Spinach Tiger.