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

Three Main Components for Keto Half Moon Cupcakes

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

Making the Keto Half Moon Cakes

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

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

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

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

Variations

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

Similar Keto Recipes from Spinach Tiger

Pin This

Print

Keto Dairy Free Black and White Cupcakes

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

Course Keto Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Cupcakes

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

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

Chocolate Ganache

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

Glaze

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

Instructions

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

Chocolate Ganache

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

Glaze

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

Notes

 

 

 

Nutrition

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

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

If you’re new here, since 2019, I’ve sold probably at least 20,000 keto lala cakes (my cupcake version. If you read this entire post, you will glean some of my expert keto baking tips that have helped me to be a consistent baker that enjoys repeat customers.

My latest new flavor is a chocolate cake with chocolate ganache and peppermint buttercream.

This recipe for chocolate ganache peppermint starts with our chocolate cake with chocolate ganache. It’s great by itself and I sell a lot of these also available in a dairy free version. However, Christmas calls for peppermint frosting and this combination is great.

Tips for How to Make Great Keto Chocolate Cake

• Choose the right cocoa powder.
• Choose the right chocolate for the ganache.
• Choose the right milk/cream for the ganache.
• Learn how to make buttercream when you have to start with cold butter.
• Learn how to bake with almond flour.

Cocoa Powder

Keto chocolate cake took about a month of trial and error. It was always about the cocoa powder. It has to be rich in flavor the dense almond flour. My favorites are:

• Better Body Foods Organic Cacao
• Anthony’s Organic Unsweetened Cocoa Powder

The Right Sugar Free Chocolate – Choc Zero

I am a serious purchaser of Choc Zero. I have found Choc Zero dark chocolate chips to be the closest to traditional dark chocolate. These are great for a perfect ganache or keto chocolate chip cookies. I also love their other products (like maple syrup and hazelnut spread). As an affiliate I earn a commission when you purchase. Use SPINACHTIGER10 to get a discount.

Making the Right Sugar Free Ganache

You can make ganache two ways, traditional (heavy cream) or dairy free with unsweetened coconut milk. I have found we love the dairy free version best. I use the Whole Foods full fat unsweetened coconut milk. The ratio is 1 to 2 liquid to chocolate. I 1/2 cup coconut milk (or heavy cream) and 1 cup choc zero dark chocolate chips in a stainless bowl over a pan of simmering water (called a bain marie). Stir chocolate and milk or cream until all chocolate is melted.

TIPS: Be careful not to over heat as the chocolate will break. However, if you do this, add more liquid, and it will usually come back together. Chocolate ganache should be applied after it has slightly cooled and the cakes have completely cooled. Ganache can be refrigerated for a week, and frozen for a few months.

NOTE: Traditional ganache is made thus: Chop chocolate. Heat heavy cream. Pour heavy cream over chopped chocolate. Wait five minutes. Stir. I have found that with Choc Zero dark chocolate chips, I get same wonderful ganache putting milk/cream with chocolate in the bowl, heating together.

Peppermint Buttercream

All you need is unsalted butter, Swerve Confectioner’s, salt and peppermint extract. If you want to color your peppermint buttercream, use pink food gel. You need to get the butter to the right temperature to begin mixing. Mix on medium low until butter changes color from very yellow to light yellow. Then add confectioner’s sweetener 1/2 cup at a time.

Ratio: 1-1. In other words, for every stick of butter (1/2 cup) to 1/2 cup sweetener. The exception to this is if you are making a LOT of frosting as I do for the bakery. Once we get past 2 cups butter, we can pull back on the sweetener. TIP: Taste as you go. And don’t forget the salt.

TIPS: Butter is still too cold to easily make buttercream in the winter, even when leaving it out of the refrigerator overnight. There are a few things you can do to combat this.

• Cut butter into small pieces and arrange on a flat plate, covered with plastic wrap the night before. I stick mine in the microwave to keep it out of the way. You want butter between 65-70 degrees F.
• If your butter is still too cold (under 60 F.) place your butter in a steel bowl and get a larger bowl of hot water. Place first bowl over the hot water and begin beating. You may only need five seconds. Don’t let the butter get melty. This also works well if you’ve forgotten to take the butter out.
• If you make the buttercream, before you make the cakes, you may need to rebeat it. I usually use a hand beater for buttercream.
• Adding extracts. Add a little at a time and continue to taste. After a few minutes the buttercream may absorb more of the flavor. Wait ten minutes prior to using and taste again.

Baking with Almond Flour and Coconut Flour

I have found in my 20,000 cakes that the combination of almond flour and coconut flour is still the best combination for a low carb, gluten free cake batter.

Coconut flour absorbs liquid and both flours have no real rising power. This does mean you will have to use a lot of eggs, and I use six per recipe. The cake texture tends to fall apart if you don’t use something like xanthan gum to hold it together. However, don’t feel you HAVE to use the gum. It will still taste good.

TIP: Do not use a toothpick to test doneness. It’s inaccurate. A more reliable method is to take your cakes temperature in the middle. Cake is done at 210 degrees, so take it out at 207, but not before. I’ve had cakes be semi-raw in middle when I “thought” the cake looked done.

Best Keto Chocolate Cake Recipe

What makes a chocolate cake good? I believe a good chocolate cake is firm enough to hold frosting or ganache, yet moist enough to elicit a deep chocolate flavor. Dry cake loses its flavor. Almond flour and coconut flour need a good amount of cocoa powder to drive taste, but they can also dry a cake out. I choose to use avocado oil (or olive oil) instead of butter, which ensures moisture, and enough fat like sour cream or coconut milk. Also, I also bloom the cocoa powder with boiling water to open up flavor.

Ingredients: eggs, almond flour, coconut flour, avocado oil, cocoa powder, boiling water, sour cream or coconut milk, salt, baking powder, baking soda, xanthan gum.

Baking Cups

I like using these tart liners for my cakes, which I call lala cakes. The ganache and or frosting is then more easily balanced with the cake. You can order these on Amazon.

Piping Tips: You can use a number of piping tips for the frosting. Here some on Amazon.

More Cakes You Might Like

• Keto Black and White Cupcakes
• Keto Spice Cupcakes with Maple Frosting
• Keto Texas Sheet Cake
• Keto Cream Cheese Brownies
• Keto Peanut Butter Frosting

Pin This

Print

Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate 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
• 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 sour cream

Chocolate Ganache

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

Peppermint Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner's Sweetener
• dash salt
• 6 drops peppermint extract or more as needed

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.
• 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 18 minutes.

Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk (or heavy cream) on low until all chocolate is melted.
• Slightly cool ganache. Pour over each cooled cupcake.
• Cool completely (can refrigerate for twenty minutes). Once ganache is set, you can pipe buttercream as desired.

Peppermint Buttercream

• See blog post for all the tips for buttercream. You want butter to be between 65 and 70 degrees F. to beat.
• Beat butter until it color changes to lighter yellow. Add confectioner's 1/2 cup at a time.
• Add peppermint extract a little at a time until desired taste. Brands carry different strength.
• If you want to color your peppermint use a pink gel. Mix the gel with a little milk or cream first before adding to buttercream. Add a little at a time until desired color.

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 Chocolate Ganache with Peppermint Buttercream 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

Pin this

Print

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.

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

Pin This

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

Print

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.

There’s also a traditional version of these cupcakes made with regular all purpose flour which placed me second in a cupcake contest. I’m pretty sure it’s the nutmeg that helped me win, because it adds another layer of flavor that works so well with the coconut.

Coconut cake is as much beloved in the south as fried chicken or fried corn. This almond flour keto coconut cupcakes recipe is just as good as the coconut cake I grew up on and this traditional recipe.

We use six whole eggs (not just the whites), sour cream (or coconut milk), and either avocado oil or olive oil. I’ve been preferring to use an organic olive oil in my keto baking and it works well.

Can You Bake Cakes with Olive Oil?

The short answer is yes. In the bakery I use organic extra virgin olive oil for almost all my cakes. Oil keeps a cake moist, but it needs to be healthy. I will use either olive oil or avocado oil and you cannot taste the difference.

Baking with Almond Flour

Baking with almond flour is sheer joy and miraculous. It’s hard to believe that almonds can be turned into a flour that can be baked to a very similar texture as wheat flour. It does not have gluten (obviously) but with enough eggs to give a good rise and xanthan gum to hold it together. I do add some coconut flour to the mix which helps to create a perfect cake texture.

Keto Coconut Cream Cheese Frosting

What Kind of Coconut Do You Use for Keto Almond Flour Coconut Cupcakes

I use unsweetened coconut either from Publix (Unsweetened Greenwise) which sells both coconut flakes and shredded Coconut or Trader Joe’s Flaked unsweetened. I prefer the flakes when I can find them.

Variation for Flavors

• Nutmeg, freshly ground (this addition won me a cupcake contest second place)
• Lime Extract with lime zest (for a tropical feel)
• Chopped Pecans (why granola is so good) add one cup.
• Add Frozen Raspberries. (Raspberries and coconut go well together).

How to Color Coconut for Holidays

Coloring coconut is very easy. I have a post and a video for coloring coconut for Easter in this post, but you can easily switch that out to Christmas with red food dye and green food dye.

Cake Variations

• Make a Triple Layer 6-inch cake. You can make a triple layer six inch cake using this same recipe. You will probably have to double the ingredients for the frosting.
• Make a Bundt Cake. This version would be great with the addition of chopped pecans. Use this bundt cake technique with this batter recipe. You will find the tips you need for a perfect bundt cake there.
• Make Buttercream instead of cream cheese frosting using this vanilla buttercream recipe, adding in coconut flakes and coconut extract.

Keto Coconut Recipes You May Like

• Coconut Coconut Mounds Bar
• Coconut Flour Lemon Raspberry Cake
• How to Color Coconut
• Triple Layer Coconut Cake with Coconut Flour

Pin This

Print

Keto Coconut Cupcakes, Keto Coconut Cream Cheese Frosting

Keto Coconut Cupcakes, Keto Coconut Cream Cheese Frosting

Course Dessert Keto

Cuisine American

Keyword keto coconut cupcakes

Prep Time 15 minutes minutes

Servings 12

Ingredients

• 260 grams almond flour 2 1/4 cups
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 cup unsweetened coconut
• 1 cup Swerve granulated (Powdered Erythritol)

Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil
• 1/2 teaspoon coconut extract optional
• 1 cup coconut milk
• 1 teaspoon vanilla extract

Keto Coconut Cream Cheese Frosting

• 8 ounces cream cheese full fat
• 8 ounces butter room temperature
• 1 1.2 cups Swerve Confectioner's Sweetener more if needed to taste
• Dash salt
• 1/2 teaspoon coconut extract
• 1 cup unsweetened coconut

Instructions

• Preheat oven to 350 F (180 C).
• Mix all the dry ingredients together. Set aside.
• Add eggs to mixer and beat for about five minutes.
• Stream in oil.
• Add Coconut milk.
• Add extracts.
• Add dry ingredients and mix on medium just until mixed.
• Pour evenly into cupcake liners, 3/4 full.
• Bake for 15 to 22 minutes, depending on oven and size of liners. Internal temperature should be 207 F for cake to be done,

Keto Coconut Cream Cheese

• Mix butter until mixed about a minute, Add cream cheese to butter and mix just until incorporated. If you over-mix, topping will get soupy and be too full of air.
• Add coconut extract. Add Swerve confectioner's 1/2 cup at a time.
• Top the cupcakes with the buttercream and top with plenty of coconut.

The post Keto Coconut Cupcakes with Almond Flour, Keto Coconut Cream Cheese Frosting appeared first on Spinach Tiger.

There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

Print

True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

Friends, I’m happy to be back partnering with Minerva Dairy Amish Butter and bringing you a most delicious golden cauliflower soup with butter fried almonds and pomegranate.

I got the idea from the golden latte I love at a favorite coffee shop. Turmeric drives that beautiful golden color and I’ve added curry for heat and coconut milk for a smoothy wonderfulness.

On the way to this soup, I’ve discovered a wonderful recipe roasting a whole cauliflower with lots and lots of butter.

I smeared the Minerva Dairy butter all over a whole cauliflower and sprinkled with turmeric. You could stop right here and or proceed with this exquisite, creamy, golden soup.

When it comes to vegetables, nothing enhances them more than good butter.  I love Minerva Dairy Amish Butter, which is 85% butterfat, churned for the past 125 years by over six generations of butter makers, using old fashioned butter churns. The butter is made from pasture-raised cow milk, ensuring the highest quality, and greatest taste.

Minerva Dairy Butter can be purchased unsalted, with sea salt or garlic herb. You can make this soup with any of these choices, but garlic herb is a great choice for added flavor.

I was not shy in smearing the butter over the cauliflower before roasting. Cauliflower has a reputation of being a boring or bland vegetable. The good news about that is how it lends itself to creativity and exciting flavor profiles, which transforms it into so many exciting recipes.

Roast at 400 degrees F. for about 40 minutes. You can check at 35 minutes by using a meat thermometer, as 165 degrees F. seemed to work well.

Why Roast Cauliflower Whole?

You might be asking if you shorten the time by cutting up the cauliflower first before roasting. Yes, you can do that, but you do risk having uneven roasting, some browning of different pieces. I wanted a very golden soup, and this method of roasting whole worked well and was less prep time.

I wouldn’t fret too much because it will all go into a super blender (such as a Vitamix) to puree.

 Garnish Golden Cauliflower Soup with Almonds, Pomegranate

Creamy soups need to be garnished. I saved some of the tidbits of cauliflower for topping and added in butter fried sliced almonds and cool crisp pomegranate arils. It’s a perfect medley of textures and the pomegranate helps to cool off the spice.

You can use a chicken broth or coconut milk when pureeing the soup. I like a combination of both. If you don’t use coconut milk, you can add in about 1/3 cup heavy cream.

You can make this golden cauliflower soup as mild or as spicy as you like. I added in a teaspoon of mild curry powder, which still has a kick to it and was enough spice for us, but feel free to make this to your own taste.

This is also great left over. I was eating this three days later and enjoyed every single spoonful!

Take a look at more Minerva Dairy Butter at their website, as they have a few different types of butter to try, including sea salt and garlic herb.

Some of the other Minerva Butter Recipes:

Italian Sausage Stuffed Biscuits (using Minerva Garlic Butter)

Blueberry Peach Slab Pie (Make this with apples for the holidays)

More Cauliflower Recipes You Will Love

Whole Roasted Cauliflower (the recipe related to this soup).

Shaved Cauliflower Salad

Popcorn Cauliflower, Flash Fried

Baked Cauliflower with Butter and Parmesan

Cauliflower Hash with Poached Eggs

Mashed Cauliflower

Print

Golden Cauliflower Soup

Golden Cauliflower Soup with Turmeric, Coconut Milk, butter fried almonds, Pomegranate seeds.

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 1 large head cauliflower
• 2 shallots
• 4 tablespoons butter
• 4 tablespoons turmeric spice divided
• 1 teaspoon mild curry spice
• 1 can coconut milk (13.5 ounce) can use 1/3 cup heavy cream
• 2 cups hot water or broth
• 1/4 cup sliced almonds
• 2 tablespoons pomegranate
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

• Preheat oven to 400 degrees F.
• Trim off the stems of the cauliflower.
• Mix butter with 2 tablespoons turmeric. Rub butter all over cauliflower.
• Roast cauliflower and whole shallots together.
• Check at 20 minutes. Shallots may need to be removed.
• Continue roasting for another 20 minutes or until softened. I discovered an internal temperature of 165 Degrees F. is good.
• Once you take cauliflower out of the oven, cut into pieces that will fit in your blender. RESERVE a few end tidbits for garnish.
• Using a heavy-duty blender, put in coconut milk, 1 cup broth, cauliflower, shallots, curry spice, making sure to put liquid in first. Add turmeric a little at a time. You may not need it all.

  You can use boiled hot water in place of broth. Add more broth as needed. You want the soup texture to be creamy but thick enough to hold the toppings.
• Season with salt and pepper, and taste for spiciness. You may want to add in more turmeric and curry powder, a little at a time.

Make Almonds

• Melt 1 teaspoon butter in frying pan. Toast almonds for a minute or two until golden.

Garnish Soup

• Pour soup in bowls. Add cauliflower tidbits, chopped parsley, pomegranate arils, almonds.

The post Golden Cauliflower Soup with Toasted Almonds appeared first on Spinach Tiger.

Triple layer keto friendly coconut cake recipe is my favorite celebratory cake. This is the cake the whole family will love and even those not following a low-carb diet. It has a seriously good coconut flavor, a moist (but not eggy) texture and doesn’t taste sugar free (no after taste).

We recently had our bathroom remodeled and the contractor saw the cake and asked for a piece. I told him that this was as sugar free cake made with coconut flour. He LOVED it. This makes me feel so good about making keto friendly desserts that are good enough to get cheers from everyone.

Spinach Tiger has a lot of coconut cake recipes here. I love them all, but I have to tell you, even Retro Rose loved this cake and she never eats anything gluten free!

I have reworked my Keto coconut cake recipe from last year by adding in the full fat coconut milk, which gives this cake flavor and a nice texture.

I make a LOT of keto friendly desserts and I get a lot of questions, especially about ingredients.

How can a cake this good be keto friendly?

It has to do with the grain free low-carb coconut flour and and sugar replacement, Swerve.

What is Swerve?

Swerve Sweetie is a small company out of New Orleans that produces it’s own brand of powdered erythritol. They make a granulated version, a confectioner’s version, and a brown sugar version. It has a net zero carb effect, does not spike blood sugar.

What’s the difference between carbs and net carbs?

Net carbs are typically carbs minus the fiber when people on a keto diet refer to their macros. In the case of erythritol, the sugar alcohols don’t make any carb impact in the body, so you can count them as zero.

I’ve often wondered about this, but I have eaten a dessert every day for over a year and have lost weight. That would not happen with a sugar-made dessert.

Where do you buy Swerve?

This is the number question people ask me. You can find it at your grocery store, or you can order it here on Amazon.

Disclosure: I am an affiliate and will earn a small commission on all sales from Amazon. I thank you for any orders, and know that your price is not changed.

What kind of pans do I use for this cake?

I love making this as a smaller triple layer cake using these six inch pans. I like this set from USA Pans. This is the only brand of baking pans that I use.

You can make this same cake as a 9 inch double layer cake. You could also cut this recipe in half and make cupcakes or a one layer cake.

What kind of coconut flour do you use?

Sometimes I buy it out of the bin at Whole Foods, but I also like Anthony’s you can buy on Amazon.

Why do I use xanthan gum in keto baking?

Xanthan gum helps hold alternative flours together by adding the elasticity you would get from gluten. You can skip this in the recipe, but the cake could be more crumblier. You can order xanthan gum here on Amazon or find it at your grocery store.

What is the difference between sweetened and unsweetened coconut?

This triple layer coconut cake recipe calls for unsweetened coconut because we are cutting the sugar. Sweetened coconut has sugar added to coconut before it dries, remaining more moist, sweeter with a stronger coconut flavor. Unsweetened coconut is dried coconut, which comes in small pieces or large coconut flakes. It has a milder coconut flavor, but adds coconut texture. I like the Anthony’s Organic Shredded Coconut (amazon).

Why are there so many eggs in this recipe?

Coconut flour absorbs liquid more than other flours. I use 2 eggs per 1/4 cup of coconut flour in my recipes. For this keto coconut cake, separating the eggs and beating the egg whites helps the cake rise and be less dense.

What is the carb content of this triple layer cake?

Calculating at 12 servings, there are 7 net carbs. This is a high calorie cake at over 600 calories per piece, and is recommended as a special occasion cake and would be wonderful at Easter time.  If this concern you, make 24 cupcakes  which reduces that quite a bit and is good for portion control.

More Keto Coconut Desserts from Spinach Tiger

• Keto Coconut Cupcakes  
• Keto Coconut Flour Ricotta Cookies
• Keto German Chocolate Cake

Spinach Tiger has an amazon shop with all my recommended kitchen tools and groceries. SHOP HERE. 

Print

Triple Layer Coconut Cake (Keto, Low-Carb, Grain Free)

Low Carb, Keto Friendly, Grain Free Triple Layer Coconut Cake. Also makes a double layer 8 or 9 inch cake or 18 to 24 cupcakes.

Course Keto Dessert

Cuisine American

Keyword coconut cake, keto coconut cake, low carb coconut cake

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 slices

Author Angela Roberts

Ingredients

Coconut Cake Dry Ingredients

• 1 cup coconut flour plus more for dusting pans for preparation.
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup granulated swerve
• 1/2 teaspoon xanthan gum
• 1 cup unsweetened coconut

Wet Ingredients

• 8 eggs separated
• 1/2 cup avocado oil
• 2 tablespoons unsalted butter melted
• 1 cup full fat coconut milk
• 1 teaspoon vanilla paste

Keto Coconut Cream Cheese Frosting

• 8 ounces cream cheese
• 1 cup unsalted butter
• 1 1/2 cup Swerve Confectioner’s Sugar
• 1 teaspoon vanilla paste or extract
• 1 cup unsweetened shredded coconut divided
• 2 tablespoons heavy cream

Instructions

• Preheat oven to 350 degrees F.
• Mix all dry cake ingredients together in a bowl. Set aside (coconut flour, baking powder, salt, xanthan gum, swerve). Set Aside.
• Prepare 3 six inch pans with parchment and baking spray.
• Separate eggs.
• Beat whites until they form soft peaks that stick to the spoon but not all the way to stiff. If using your kitchen aid mixer transfer to a cold bowl. Set aside.
• Clean mixer and mix egg yolks for two minutes on high.
• Stream in oil and melted butter while mixer is running.
• Stream in coconut milk.
• Add in liquid stevia. Mix well.
• Add in coconut extract.
• Add the dry ingredients to this mixture. Mix on low just until mixed.
• Fold in egg white with a cake spatula.
• Bake for 20 to 25 minutes at 350 degrees F. Check at twenty minutes. You want the cakes to be golden brown.
• Cool cakes prior to removing. Use a butter knife to go around each cake prior to removing.

Cream Cheese Frosting

• Make sure both cream cheese and butter are at room temperature. Sometimes I'll microwave cream cheese for ten seconds to bring that temperature up. Butter should be at 70 degrees F. Soften by cutting in butter pats on a plate. Do not microwave butter.
• Mix cream cheese first until it’s very smooth.
• Add in butter, mix until really smooth.
• Add in vanilla paste or extract.
• Sift Confectioner's Swerve. Add 1/2 cup at a time.
• Add in heavy cream (or reserve some coconut cream for this).
• Add in 1/3 of the coconut. Reserve remaining coconut for topping the cake.

ASSEMBLY

• You may need to use a bread knife to make the cakes even. Do this once cakes are cool, but before freezing.
• Freeze the cakes on paper plates for about 15 minutes.
• Decide which layers will work best on top of each other.
• Frost each layer and save most for the top. You may not use all the frosting. You could use less and also make a naked cake not frosting the sides.
• Top with coconut.
• I like to refrigerate this cake several hours before serving.

Notes

Coconut Milk. I use the full fat. Make sure to shake the can well or put the contents of the can in the blender. You may even need to microwave for about 15 seconds to emulsify.

You can use almond milk instead of coconut milk in this recipe. I prefer the coconut milk.

The post Triple Layer Keto Coconut Cake Recipe appeared first on Spinach Tiger.

I know right about now several weeks after Christmas, you need a sweet treat and I have something you’re going to love. Sugar free coconut cake using Swerve’s Vanilla Box Cake Mix will be just the thing to celebrate winter.

You can choose to make sugar free coconut cupcakes or a one sugar free coconut layer cake. The frosting can be a buttercream or a cream cheese coconut frosting using Swerve’s confectioner’s sugar. I replaced the water with coconut milk, used unsweetened coconut flakes, and a little bit of coconut extract.

What is Swerve or Who is Swerve?

Swerve is powdered erythritol that comes granulated and confectioner’s texture. I write about it a lot because it’s what I make all my keto friendly low-carb desserts with. It does not spike blood sugar and passes through the body without any carb or calorie count. Swerve is a tiny company in New Orleans, working very hard to bring really delicious sugar free options for people avoiding sugar, for diabetics and for those following the keto or low-carb diet.

Can I tell you something? I lost five pounds in the last year eating dessert every night like this sugar free coconut cake.

What is the Swerve Vanilla Box Cake Mix?

You can find these at your local grocery store or on-line at Amazon.

Is the Swerve Vanilla Box Cake Keto? 

The changes to the box cake mix add 23 calories,  1 carb and 2 fat grams to the recipe. This does not include the frosting.

Some question the use of tapioca flour. It is minimal adding under 7 carbs for the whole cake mix.  Carolyn at All Day Long I Dream About Food answers this thoroughly at this post,  and gives some additional thoughts on the Keto diet. She also has a killer Ding Dong Cake using the Swerve Chocolate Box Cake Mix.

If you want to make these cupcakes from scratch without tapioca scratch , I have a sugar free, grain free coconut cupcake recipe here.

More Swerve Box Cake Hacks

Keto Texas Sheet Cake (Using Serve Chocolate Cake Mix)

Print

Sugar Free Coconut Cake Using Swerve Vanilla Box Cake Mix

Low Carb Coconut Cupcakes using Swerve Vanilla Box Cake Mix.

Course Keto Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 Swerve Vanilla Cake Box Mix
• 1/3 cup coconut milk replaces water
• 3 tablespoons sour cream
• 1/3 cup avocado oil
• 3 large eggs
• 1 tablespoon vanilla paste or extract
• 1/2 teaspoon coconut extract see notes
• 1 cup of unsweetened coconut see notes
• dash of freshly ground nutmeg
• !Cream Cheese Frosting Recipe Here

Instructions

• Preheat oven to 350 F.
• Prepare pan with parchment paper if making one layer cake or add paper liners to muffin pan.
• Whisk together eggs, coconut milk, 1/2 cup coconut, coconut extract, sour cream oil, and vanilla in a large bowl.
• Add Cake Box Mix and mix well.
• Pour into pan or cupcake liners.
• Bake cupcakes for 15-20 minutes (longer for a one layer cake).
• Frost with this Coconut Cream Cheese Frosting. Go Lightly. Top with remaining coconut. You

Notes

Microwave a tablespoon of batter to do a taste test. Adjust coconut flavoring as needed.

Regarding coconut flakes. You might want to use more than 1/2 cup topping. It's according to your taste.

The post Sugar Free Coconut Cupcakes Using Swerve Vanilla Box Cake Mix appeared first on Spinach Tiger.

This Fresh Roasted Pumpkin Soup was Inspired by a Local Mexican Restaurant

Sometimes the bite of one dish awakens my spirit and challenges me. When a chef makes such a dish, I know I’m going to make it in my own kitchen.

This is more of an orchestra rather than a solo. In one bite you get creamy, spicy in heat and spicy in pumpkin flavor, crunchy, warm, cool, savory and sweet. All in one bite! The garnish made the soup complete, and is a big part of what makes this soup so balanced.

I was once invited to a press dinner at a local restaurant. The four course dinner was good, but the pumpkin soup was great, probably the best pumpkin soup I’ve ever eaten. I asked for the ingredients and the Chef graciously obliged. Did you know that if you ask for recipes, many times the chef will be generous and share?

I played around making this my very own and I decided to make two versions, one with heavy cream and one with light unsweetened coconut milk.

The coconut flavor was a little more forward than I wanted, but it was still good enough that there’s not a drop left. I preferred the version with the cream, but if you’re looking to lighten up some of your Autumn inspired food, the coconut milk works.

Fresh Roasted Pumpkin Soup, Paleo Friendly

In place of the cream, you can substitute the coconut milk, or you might be a purist and just use a vegetable or chicken broth. I made my own pumpkin puree from a sugar pumpkin, but you could use the canned pumpkin.

Either way you make pumpkin soup enjoy it. Soon pumpkin season will be over, but for now I can’t seem to get enough.

How about you? Are you pumpkin obsessing and do you like fresh roasted pumpkin soup?

Pumpkin Recipes Keto Friendly HERE

Print

Fresh Roasted Pumpkin Soup, Paleo Friendly and Recipe for Pumpkin Puree

Spicy chipotle pumpkin soup with apple cranberry garnish.

Course Soup

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Pumpkin Puree

• 1 three pound sugar pumpkin also called pumpkin pie pumpkin

Pumpkin Soup

• 1 cup chopped onion
• 1 cup chopped celery
• 2 tablespoons butter
• 1 carrot diced
• salt
• pepper
• 1 tablespoon chipotle peppers in adobe sauce for heat, use more if you want Save some of the sauce for garnish.
• 1 cup chicken broth or vegetable broth
• 1 cup heavy cream or unsweetened coconut milk

Garnish

• 1/2 small apple peeled diced
• 2 tablespoons cranberry sauce with whole berries or another fruit preserve (see note)!!!
• Toasted pumpkin seeds
• 1 teaspoon olive oil or melted butter
• 1 tablespoon brown sugar
• dash cayenne pepper

Instructions

Pumpkin Puree

• Cut pumpkin top off. Cut in half. Roast at 350 face side down until softened, 30-40 minutes.
• Cool, Scoop out the seeds. Set aside to roast.
• Scoop out pumpkin and make puree by placing in Vitamix. You may need to add a little water.

Pumpkin Soup

• Saute celery onion and carrot in butter until softened low heat.
• Add veggies to Vitamix with pumpkin puree and 1 cup chicken broth (or vegetable broth)to make sure all veggies are fully pureed. Add chipotle peppers. Add in
• Add in heavy cream or coconut milk. Stir until fully incorporated.
• Reheat in sauce pan on low.

Garnish

• Mix cranberry sauce with some of the spiced adobe sauce (I used Southern Flavor Chipotle Cranberry Sauce)
• Add garnish to each bowl of soup. Swirl in adobe sauce and add apple cranberry garnish.

Notes

You can sub coconut milk for the cream for a paleo option. You can sub vegetable broth or water for the chicken broth.

The post Fresh Roasted Pumpkin Soup, Paleo Friendly appeared first on Spinach Tiger.