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.

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.

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

Three Main Components for Keto Half Moon Cupcakes

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

Making the Keto Half Moon Cakes

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

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

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

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

Variations

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

Similar Keto Recipes from Spinach Tiger

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Keto Dairy Free Black and White Cupcakes

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

Course Keto Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Cupcakes

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

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

Chocolate Ganache

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

Glaze

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

Instructions

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

Chocolate Ganache

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

Glaze

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

Notes

 

 

 

Nutrition

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

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

I’m getting to soon do a post on traditional Easter foods. There are references in some old cookbooks that refer to chocolate eggs as Easter eggs. Growing up in Pennsylvania, coconut eggs and peanut butter eggs were always made at Easter.

These coconut eggs include almonds (like Almond Joy). They are sugar free, made with a Swerve Confectioner’s Sweetener, Choc Zero Sugar Free Chocolate Chips, Cream Cheese and Unsweetened Coconut.

Process for Keto Almond Joy

• Mix cream cheese, butter, salt, with confectioner’s sweetener, coconut extract and coconut.
• Refrigerate for ten minutes to make the mixture easier to work with.
• Shape into the candy bars you want. Place on parchment paper.
• Place an almond or two on top.
• Freeze for a minimum of one hour.
• Melt chocolate: Use a bain marie (a double boiler) by placing a stainless steel bowl over a saucepan of simmering water. The bowl should not touch.
• Start with 2/3 of the chocolate chips. Heat on low heat. Once melted, add remaining chocolate.
• Cool slightly.
• Dip frozen coconut bars into chocolate. Place on parchment paper.
• Keep refrigerated.

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Keto Almond Joy Candy Bars

Ingredients

Coconut Cream Filling

• 1 cup Swerve Confectioner's Sweetener
• 8 ounces full fat cream cheese room temperature
• 1 tablespoon unsalted butter softened
• 1 teaspoon coconut extract
• dash salt
• 1/2 cup unsweetened coconut
• 1/2 teaspoon vanilla extract
• 12 almonds more if needed

Chocolate

• 6 ounces sugar free Choc Zero Dark chocolate chips or chocolate chips of choice

Instructions

Coconut Cream Filling

• Beat cream cheese till smooth. Add sifted sweetener, remaining ingredients.
• Form into 12 egg-shaped bars or 24 rounds for fat bombs. Add one almond per bar.
• Place on parchment paper or silpat and freeze for one hour minimum.

Melting Chocolate

• Melt 2/3 of the chocolate chips and cacao butter in bain marie (double boiler). Place a stainless steel bowl over pot of simmering water (not touching) and melt on medium low, stirring frequently. Once melted, add remaining 1/3 chocolate chips, continue melting. This will temper the chocolate.

Make Almond Joy Bars

• Arrange a tray with parchment paper. Dip frozen cream cheese bars into chocolate. Place on tray and refrigerate. These will be ready to eat in about 15 minutes. Keep refrigerated.

The post Keto Almond Joy Candy Bars appeared first on Spinach Tiger.

Last week I wanted to try a new keto brownie recipe for the bakery and decided to do a similar version of something I did a long time ago with this traditional recipe on this blog. It worked well. I have made this twice in a few days just to make sure I could perfect it, so enjoy!

Pretty to look at, easy to make, moist and gooey to eat, keto black bottom brownie cupcakes are a perfect dessert to bring to a party or picnic are a nice choice when you love chocolate and cheesecake.

A creamy, sweetened cream cheese with chocolate chips is dolloped on chocolate brownie batter, and baked together orchestrating a perfect cheesecake brownie bite.

This recipe makes one 8 x 8 brownie pan, yielding 16 brownie squares.

Cream Cheese Mixture

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Sour Cream
• Boiling water
• Sugar Free Chocolate Chips
• Baking Powder, Baking Soda, Salt
• Xanthan Gum (holds it together as there is no gluten)
• Cream Cheese
• Swerve (both granulated and confectioner’s)
• My Favorite 8 x 8 Pan from Amazon
• See Notes for Sugar Substitutions

Make Sheet Pan or Small Individual Brownies.

These are baked in an 8 x 8 pan, but for my bakery, I double the recipe and bake 12 in these paper tart liners.

Note: you can substitute swerve with allulose or your choice erythritol. If you do not have confectioner’s sweetener, you can make your own in a super blender with a granulated version.

Baking Process for Keto Black Bottom Brownies

Cream Cheese Mixture: Combine cream cheese, egg, sugar free confectioner’s sweetener together. Add in 1/3 cup chocolate chips. Make sure to get this very creamy before adding the chocolate chips. Set aside and dollop on once the batter is made and in the liners or pan.

Keto Black Bottom Brownie Mixture: Mix cocoa powder with boiling water. Mix well. Add sour cream. Set aside. Combine all remaining dry ingredients. Set aside. Mix eggs with oil. Add chocolate mixture. Add dry ingredients. Add 2/3 cup chocolate chips. Batter will be thick, but if it’s too thick, add a little more boiling water or milk. Place batter in pan. Dollop the cream cheese mixture and and use a knife to spread out. Don’t over mix. Bake at 350 until internal temperature reaches no more than 207 degrees F. You can take out at 200 degrees F.

A New Feature: My Latest Purchase from Amazon I Love

These sneakers have been a life saver. Perfect for comfort, looks and working a long farmer’s market. They come in several colors, but I still love the white. I admit to 8 pairs of sneakers, but these are my favorite when I want comfort AND style.

More Similar Chocolate Posts ALL KETO

• Texas Sheet Cake
• Chocolate Tart
• Triple Chocolate Brownies
• Chocolate Chip Pecan Cookies with Bacon
• Chocolate Ganache for Cupcakes

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Keto Black Bottom Brownies

Amazing Keto Black Bottom Double Chocolate Brownies with Cream Cheese Filling

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 16 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 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
• 2/3 cup sugar free chocolate chips

Cream Cheese Filling

• 4 ounces cream cheese
• 1/4 cup Swerve confectioner's Sweetener see notes
• 1 small egg or half large egg (scramble first)
• 1/3 cup sugar free chocolate chips

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.
• Pour batter into prepared pan. Smooth out.
  
• Add Cream Cheese Mixture below.
  
• Using a scoop, place the cream cheese mixture over the batter evenly. Use a knife to swirl. Top with remaining chocolate chips.
  
• 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.
  

Cream Cheese Mixture

• Mix cream cheese (room temp) with egg and confectioner's in small food processor until creamy. Add most of the chocolate chips, reserving a tablespoon or two to throw on top at end.

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 Black Bottom Brownies (Gluten Free) appeared first on Spinach Tiger.

We sell these as mini cakes at the farmer’s market and coffee shop and customers have been thrilled to have a dairy free option.

Making a dairy free keto chocolate ganache cake was a challenge at first, and then I discovered making the cake and the ganache with full fat unsweetened coconut milk worked beautifully. In fact, the coconut milk performs equally if not better than sour cream for the cake. The coconut milk works just as well as heavy cream for the chocolate ganache.

How to Make a Keto Dairy Free Salted Chocolate Ganache

The most important part of this (in my opinion) is using Choc Zero Dark Chocolate Chips. It has the right taste and amount of fat to make a luxurious ganache as I did in this traditional recipe using heavy cream.

Made in a bain marie (double boiler) on top of the stove in mere minutes, it becomes a smooth, chocolatey sauce that will cool to smooth, soft fudge topping. Dairy free chocolate ganache will satisfy any chocolate lover, and you won’t taste the coconut.

• 1 Cup Chocolate Chips (Choc Zero) (affiliate but you can use SPINACHTIGER10 for discount)
• 1/2 Cup Unsweetened Coconut Milk Full Fat
• Flaked Maldon Sea Salt

My Favorite Unique Liners for Keto Cupcakes

I personally love the flat tart-shaped mini cakes that I bake in these cake liners. You CAN still bake these in traditional cupcake liners, but these are easy to eat, store, share and freeze. You can also use this recipe to make mini bundt cakes in these silicone pan molds.

Dairy Free Keto Chocolate Ganache Cake

This is my tried and true recipe which can make a bundt cake, a layer cake, a sheet cake and cupcakes. You will love this cake as much as my customers do. These are the cakes sold in coffee stops and farmer’s markets.

Ingredients for Dairy Free Chocolate Cake

You’ll notice I like to add a little espresso powder to my chocolate cake. It’s optional, but does add another layer of flavor. Most of the products are purchased on Amazon, where I do earn a small commission.

• Almond Flour
• Coconut Flour
• Cacao Powder
• Boiling Water
• Eggs
• Coconut Milk
• Avocado or Olive Oil
• Baking Powder
• Baking Soda
• Xanthan Gum
• Salt
• Espresso Powder
• Erythritol (Swerve or Whole Earth Golden Erythritol and Monk Fruit)

This is my keto dairy free raspberry chocolate version which I’ll be publishing soon.

• Keto Chocolate Mini Bundt with Ganache
• Keto Triple Chocolate Bundt
• Keto Raspberry Chocolate Bundt Cake

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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/3 cup full fat coconut milk

Dairy Free Chocolate Ganache

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

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum except optional espresso powder. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, espresso powder with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 20 minutes.
• If making in a sheet pan, spray pan first with non-stick spray. Bake 20-25 minutes. Check Internal Temperature

Dairy Free Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
• Pour over each cupcake. I use the Wilton Drizzle Spoon.
• You can eat warmed up, cold or room temperature. Freezes well.

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

The post Keto Dairy Free Chocolate Ganache for Cupcakes or Cake appeared first on Spinach Tiger.

This has the best of everything. Chocolate cake with a touch of espresso powder, topped with vanilla buttercream, and then topped again with a drizzle of chocolate ganache. Once I started making the black and white for the bakery, I knew this would be a staple that would always be on the menu (and always in my freezer).

What I Love Most About the KetoBlack and White Cupcakes

• Taste – The combination of double chocolate and vanilla buttercream delivers the perfect bite for the chocolate lover looking for a keto treat, a sugar free treat or a gluten free treat.
• Easy – While there are three elements to these black and white, this is not a hard dessert to make. I’ll explain below how to easily break down the components.
• Freezes exceptionally well. You will want to make a dozen and freeze them. Take them out for about an hour.
• Crowd Pleaser – Out of all my delicious keto cakes, this is the one that seems to please everyone and one you can serve to people that are not sugar free.

Ingredients for Keto Black and White Cupcakes

• Cake – almond flour, coconut flour, Swerve (erythritol), cocoa powder, eggs, coconut milk (or almond milk), baking powder, baking soda, salt, xanthan gum, espresso powder.
• Buttercream – Swerve confectioner’s sweetener, butter, salt, vanilla.
• Chocolate Ganache – Choc Zero dark chocolate chips, heavy cream.

Process

You can make all three components and freeze separately if you desire. For example, you make chocolate cupcakes, then freeze and top later. I do this for my bakery. You can also freeze the buttercream and the ganache. I tell you this because if you want to stay on a low-carb, keto or gluten free diet, you may want to be able to have this flexibility to make two dozen or to use various toppings, like this Texas Sheet Cake Topping, this Sugar Free Chocolate Frosting or this Peanut Butter Frosting.

Cool cakes completely before frosting with buttercream. Place in refrigerator for about 20 minutes or longer before adding ganache. Chocolate ganache should be slightly cooled before you drizzle over buttercream. I love this simple tool for drizzling.

My Unique Choice for Cupcake Liners

In my bakery, I use these tart liners for cupcakes. They are easy to frost, easy to share. This recipe will make about 14 cakes and you put them on a baking sheet, not in muffin pans. If you do use traditional cupcake liners, you will probably get about 16.

Freezing Cupcakes

You can freeze these in an airtight container. You can also freeze before topping, in plastic wrap, up to three months. I freeze buttercream in plastic ziplock bags and freeze ganache in jars. By the way, the ganache can be placed in refrigerator for up to a week. Microwave for about 20-30 seconds stirring every 10 seconds or so, careful not to over-heat. You can also freeze left over ganache.

Macros/Nutrition

Calories: 401 Net Carbs: 5g Protein: 8g Fat: 35g

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Keto Chocolate Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 14 cupcakes

Calories 402kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/4 cup coconut milk or almond milk

Keto Vanilla Buttercream

• 3/4 cups unsalted butter 3 sticks or 12 ounces
• 3/4 cups Swerve Confectioner's Sweetener
• dash salt

Chocolate Ganache

• 2/3 cup choc zero chocolate chips
• 1/3 cup heavy cream
• dash salt

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Mix sour cream and milk together. Add.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
• Add in sour cream to cocoa mixture.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Bake in cupcake liners for approximately 20 to 25 minutes bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
• While cakes are baking, make the buttercream and ganache (see below).

Vanilla Buttercream

• Beat butter until softened and creamy, Add Confectioner's Swerve 1/2 cup at a time, until fully incorporated. Add dash of salt if using unsalted butter.

  Top each cooled cake with buttercream. Refrigerate for 20 minutes at least before drizzling the ganache.

Chocolate Ganache

• In double boiler or bain marie (stainless bowl over simmering water) heat cream and chocolate until chocolate is melted on medium low. Cool slightly before drizzling over buttercream.
• Spread vanilla buttercream over each cake. Refrigerate for 10 minutes. Drizzle chocolate ganache.
• FREEZE: These freeze well. Put in container. Freeze up to 3 months. Defrost in refrigerator.

Nutrition

Serving: 114 | Calories: 402kcal | Carbohydrates: 11g | Protein: 8g | Fat: 35g | Fiber: 6g

The post Keto Black and White Cupcakes appeared first on Spinach Tiger.

Keto Chocolate Tart with Stabilized Whipped Cream is EASY

Don’t look at the ingredients and think this is hard. It’s a no bake tart, except for the pre-baked tart crust.

The filling part was easy to make keto friendly using Choc Zero sugar free chocolate chips, heavy cream, egg yolks and butter, making this a fairly high fat dessert. This keto chocolate tart depends on the quality of your chocolate chips, and I think Choc Zero has the best sugar free chips on the market.

You will also want to add whipped cream and a few raspberries to bring this to perfection.

Use SPINACHTIGER10 to Save 10% at Choc Zero.

The keto almond flour tart crust stands alone as most delicious and one you can use over and over to make your favorite tarts or filled pies. Made from almond flour, it is almost like a cookie crust and acts as a sort of cookie layer against the richness of the chocolate filling.

I actually saw this recipe in Cook’s Illustrated using a pastry sucreé tart crust and milk chocolate and wondered if I could make this sugar free with an almond flour crust and I actually think it should be the preferred method. It’s also easier.

Keto Tart Pastry Crust

• Almond Flour
• Egg
• Butter
• Baking Powder
• Confectioner’s Sweetener

You must roll dough out between two pieces of parchment paper or plastic wrap. Using a tart pan with a removable bottom, place your parchment on top of the bottom, roll and then cut the circle, keeping the parchment paper on bottom.

Bake tart crust at 350 degrees F (180 C) for 8 -10 minutes.

What if you don’t have a tart pan?

You can use a pie pan and make a chocolate pie. I’ve done this both ways to make sure you can do this. Follow similar directions.

Just roll out a round to the size of the pie pan, cut and place in the pan. You will, probably have a little bit of dough left over and you can use it to make a small tart.

Keto Chocolate Tart Filling Ingredients

• Sugar Free Dark Chocolate Chips (I use Choc Zero Brand)
• Heavy Cream
• Butter
• Egg Yolks
• Vanilla

The Keto Chocolate Tart Process

The good news is that you don’t bake the tart. You will bake the tart crust and then cook the chocolate filling on top of the stove. The filling is poured into the cooled pan and refrigerated.

The filling will become thick and the best thing to do is take it out a half hour in advance, decorate with whipped cream. Serve in small slices as it’s very rich. This will disappear fast, but is also good the next day.

What’s So Delicious About this Keto Chocolate Tart

The tart crust tastes more like a cookie bottom and the chocolate is silky, creamy yet thick enough for dark chocolate satisfaction. It’s great with or without the whipped cream.

Make Keto Chocolate Tart One Day Ahead

You can make this dessert the day before. I tested this out also, and it tastes just as good. You can even decorate with a stabilized whipped cream, which holds its shape. Make it pretty with raspberries.

Make this for your next gathering and let me know how it went. I think you will love it.

More Keto Chocolate Desserts to Love

• Chocolate Pots de Creme
• Chocolate Mousse
• Chocolate Raspberry Bundt
• Chocolate Cupcakes, Chocolate Frosting
• Chocolate Ganache
• Chocolate Brownies

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Keto Chocolate Tart

Course Dessert Keto

Cuisine American

Keyword keto chocolate tart

Prep Time 12 minutes minutes

Cook Time 20 minutes minutes

Refrigerator Time 2 hours hours

Equipment

• 1 Tart Pan 9 inch

Ingredients

Keto Tart Crust

• 2 cups blanched almond flour
• 1 egg
• 1 teaspoon baking powder
• 3 tablespoons butter melted
• 1 teaspoon salt
• 1/3 cup Sugar Free Confectioner's Sweetener I use Swerve

Chocolate Tart Filling

• 12 ounces sugar free dark chocolate chips I use Choc Zero
• 4 large egg yolks
• 1 cup heavy cream or half and half
• 3/8 teaspoon salt
• 10 tablespoons unsalted butter melted
• 1 1/2 teaspoons vanilla extract

Instructions

Keto Tart Crust

• Mix all dry ingredients together.
  
• Melt butter and cool slightly.
• Mix egg with melted butter and pour immediately into dry ingredients,
• Form into a dough ball, place between two sheets of parchment paper. Roll out to the shape of your pan. Refrigerate for ten minutes.
• The tart dough will probably have to be put into the tart pan in pieces, but that okay.
• Once tart dough is secured in pan, pre-bake, place in freezer for 10 minutes. In meantime, gather ingredients for chocolate filling.
• Bake at 350 (180 C) for 8-10 minutes.

Chocolate Filling

• Have a sieve and bowl ready which will be used to take the cream/egg yolks through.
• Using a bain marie (stainless bowl over simmering water) melt chocolate with 1/4 of the heavy cream, stirring until melted. Set aside.
• In a separate sauce pan, Heat cream (or half and half) with egg yolks, salt on medium low heat stirring constantly. Add in melted butter. Stir thoroughly. Strain this through a sieve.
  
• Add the melted chocolate to the strained mixture. Add vanilla. Stir until well incorporated.
• Pour into a cooled tart shell.
• Serve with stabilized whipped cream. Garnish with berries.
  

The post Keto Chocolate Tart (Grain Free, Gluten Free) appeared first on Spinach Tiger.

These are perfect for kids lunch, kids parties, barbecues, and dessert tables.

The ingredients are all low-carb and keto friendly, including my favorite keto chocolate chip from Choc Zero. You could use any chocolate chips you like but this is my favorite brand.

I like to drizzle chocolate ganache on the keto cookie cakes, but you could also use sugar free butter cream as another option. I have recipes for two keto buttercreams that would be good and for a chocolate Ganache. You would only need small amounts of each.

• Keto Chocolate Ganache
• Keto Chocolate Buttercream
• Keto Vanilla Buttercream

Tips for Cookie Cake

Weigh cookie cakes to about 80 -82 grams. Roll in ball and then flatten out with your hands. Leave a little bit of space around the raw cookie dough.

Bake at 360 degrees for about 15 minutes. Ovens vary. You can bake until just golden or even a little less. I’ve baked them dark golden and very light and they are good either way. The internal temperature should be around 190 F. But be sure to cool completely.

Use either paper tart liners or silicone tart cups. I use these paper tart liners for all my small cakes in the bakery. They are perfect for mini cakes. They hold the same amount of batter as a cupcake but are much easier to bake and eat. Use a drizzle spoon for ganache.

Keto Chocolate Chip Cookie Cakes Ingredients

• Almond Flour
• Coconut Flour
• Butter
• Eggs
• Swerve (or erythritol of your choice)
• Black Strap Molasses (Omit, if using a Keto Golden or Brown Sugar)
• Baking Soda
• Chocolate Chips
• Pecans
• Heavy Cream or (Only for Ganache)
• Buttercream: Butter, Swerve confectioner’s

More Keto Chocolate Chip Recipes

• Keto Chocolate Chip Blondies
• Keto Raspberry White Chocolate Cookies
• Keto Bacon Chocolate Chip Cookies
• Keto Birthday Cookie Cake

Dairy Free Version

• Cookie Cake: Use same amount dairy free butter.
• Ganache: Use canned full fat Coconut Milk with Choc Zero Chocolate Chips.

Macros

Net Carbs: 4 Net Carbs

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Mini Low Carb Chocolate Chip Cookie Cake

Mini Low Carb Chocolate Chip Cookie Cake

Course Low Carb Dessert

Cuisine American

Keyword chocolate chip cookies, keto brownies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 21 minutes minutes

Servings 14

Calories 356kcal

Author Angela Roberts

Ingredients

• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 2 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon xanthan gum
• 1 cup unsalted butter
• 1 cup Swerve granulated sweetener
• 1 teaspoon Black Strap Molasses see notes
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Mix all dry ingredients except sweeteners. Set aside
• Cream butter with Swerve granulated (or erythritol of your choice)
• Add eggs one at a time.
• Add vanilla.
• Add dry ingredients.
• Add chocolate chips and pecans.
• This will make 12 – 14 mini cookie cakes, when made in 4 inch tart cups.

Make Cookie Cakes

• Preheat oven at 360 degrees F. bake.
• The easiest way to place cookie batter in tart liners is to roll each into a ball and then flatten out, leaving a little bit of room for them to expand. I weigh each (around 80 grams). This way they bake evenly.
  
• Bake for 15 minutes or until slightly golden.
• Cool completely before decorating with buttercream.
  

Ganache

• You won't need the full recipe, because you will just be drizzling.

Freezing

• Cookie Cakes freeze well. Wrap in plastic wrap. Take out about an hour in advance.

Notes

If you want to sub black strap molasses, sub 1/4 of the granulated erythritol with Swerve brown sugar erythritol. Or you could sub with 2 tablespoons of sugar free maple syrup.

There are several keto buttercreams on the site. 

• Keto Vanilla Buttercream
• Keto Chocolate Buttercream

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 11g | Protein: 7g | Fat: 34g | Fiber: 7g

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The post Mini Keto Chocolate Chip Cookie Cakes appeared first on Spinach Tiger.

The recipe makes 14 mini bundts, making them the perfect size (around 8 bites).

You can also fill with a bit of whipped cream and add a raspberry, strawberry or blackberry for a truly high level dessert.

I’ve been bringing these to the farmer’s market and selling out. I make sure they have a sample first so I know and they know they will love these!

What Pans to Use for Keto Mini Chocolate Bundt Cakes

The best pans to use are silicone bundt pans which come in set of three. I found my recipe makes 14 so the three pans work out. You might be able to use larger mini pans that make a perfect 12. No need to worry about the empty areas. I do fill them up to the top.

Ingredients and Process for Keto Chocolate Ganache

• Choc Zero Dark Chocolate Chips
• Heavy Cream

You will want to set up a bain marie, which is simply placing a stainless steel bowl over simmering water. Try not to have the bowl touch the water, but allow the steam to heat the ganache. Stir continuously but not vigorously. Once melted, use a spoon to pour over the cakes. If you have ganache left over, you can refrigerate for a week, or freeze for up to three months.

Promotion: Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Sugar Free Sprinkles

These sugar free sprinkles make for a pretty presentation. A little goes a long way, but they brighten the chocolate look.

You could also serve these with whipped cream and some raspberries.

Selling at the Farmer’s Market

Keto chocolate ganache is something I bring to every farmer’s market, whether it be in my Lala Cupcake form, or in four-packs of these keto chocolate mini bundt cakes.

Macros for Keto Chocolate Mini Bundt Cakes

There are 7 full carbs per cake and 10 grams of fiber, giving a negative net carb count. Fat: 21 g. Protein: 6. Calories: 262.

More Keto Chocolate Desserts from Spinach Tiger

(All Grain Free, Gluten Free, Sugar Free)

• Chocolate Peanut Butter (Reese’s Copycat)
• Chocolate Budino
• Chocolate Pudding
• Chocolate Pots de Creme
• Chocolate Ding Dong Cake
• Chocolate Chip Pecan Cookies
• Chocolate Buttercream (low carb)

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Keto Mini Chocolate Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 14 cakes

Calories 262kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 1 teaspoon espresso powder
• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 1 teaspoons vanilla extract

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Fill mini bundts to almost full.
• Bake 25 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Pour over each bundt before serving.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Notes

Cake can be pre-frozen by wrapping on plastic. It’s best to freeze without topping and put that on after cake has defrosted. 

However, you can freeze left-over cake.

Nutrition

Serving: 1of 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g

The post Keto Mini Chocolate Bundt Cakes with Chocolate Ganache appeared first on Spinach Tiger.