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.

The beauty of this cookie is how thin and crisp it is, which makes it so addicting. I haven’t yet met a person who eats just one and can stop.

My Aunt Rita was the only one in the family who made made them and I still have her handwritten recipe. I combined it with a recipe I found in an Amish cookbook, Cooking from Quilt Country by Marcia Adams.

It’s the only recipe I’ve seen that separates the eggs and  beats the egg whites stiff. You must use real butter, no substitutes, which is funny because my Aunt Rita hated butter, and the only time of year you could find butter at her house was when she was making sand tarts.

The sentimentality goes deep for me. Her son, Sam, my closest cousin was like a big brother to me. He passed away at 42 and left me everything including this book. I can actually remember the day he bought the book and showed it to me. He was very influential in how I view food.

It was years before I delved into the book, but it’s quite marvelous, highlighting all the regional dishes I grew up eating, and the type of cooking that has enjoyed a renaissance. I can’t bake these cookies without thinking about both of them, and I will pass this down to the children in my life, which is why I made a video.

Pennsylvania Dutch Sand Tarts Must be Rolled Very Thin

A very simple cookie, but one not so easy to get exactly right, as they must be rolled quite thin. The cookies are challenging only in getting them thin enough; otherwise it’s an easy cookie dough to make, but they must be made the night before and refrigerated.

It’s very tricky to send cookies out of town and keep them from going stale. I used cylinder tins and made a cookie that the recipe says will keep indefinitely.

You will want a lot of different cookie cutters.

I made these for Thanksgiving, and used a maple leaf cookie cutter and placed a pecan in the center. For Christmas, you might see them just like this, or you might see them with colored sugar.

I Grew up Eating Pennsylvania Dutch Sand Tarts Every Christmas

When I mention sand tarts to people who know and understand the regional component, they get excited and plead with me to make them a batch. I hope you and your family will enjoy this long time Pennsylvania Dutch Christmas tradition.

You will have to hide the cookies though, because they are so thin and crisp, it’s easy to eat a dozen at a time. This was the first time I’ve made Pennsylvania Dutch sand tarts and now I’ll be making them every year.

Tell me about your food traditions at the Holidays. Do you have a recipe that’s been passed down and have you ever heard of Pennsylvania Dutch Sand Tarts? I put a lot of baking and cooking posts on Instagram and Pinterest.

Family Italian Christmas Cookies from Spinach Tiger

• Chocolate Biscotti
• Lemon Almond Biscotti
• Cucidati (Italian Fig Cookie)
• Ricotta Cookie
• Date Cookies

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Pennsylvania Dutch Sand Tarts

A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Author Angela Roberts

Ingredients

• 1/2 pound butter softened (no substitutes)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs separated
• 3 cups all-purpose flour

Topping

• 1/4 cup sugar mixed with 3/4 teaspoon ground cinnamon
• 1 egg beaten
• 4 cups whole pecans although I didn’t use that many

Instructions

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

The post Pennsylvania Dutch Sand Tarts, an Amish Christmas Cookie appeared first on Spinach Tiger.

Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.

The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.

German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.

It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.

Make this a special occasion option, but it should work just fine for the low-carb diet.

How many does this cake serve?

This cake recipe serves 12 and will make a triple layer six inch cake or a double layer 8 inch cake.

Make a Double Layer Keto German Chocolate Cake

If you want a double-layer 9 inch cake, you can follow below. Or use the recipe below and make a double 8-inch cake.

To Make a double layer cake use these measurements.

• 336 grams almond flour (3 1/2 cups)
• 45 grams coconut flour (3 tablespoons)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup cocoa powder
• 1 1/2 cups granulated swerve (powdered erythritol)
• 3/4 cup avocado oil or olive oil
• 9 eggs
• 6 tablespoons sour cream
• 3/4 cup boiling water
• 1 1/2 teaspoons vanilla

What is the history of German Chocolate cake?

It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.

What makes German Chocolate Cake German Chocolate cake?

It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly,  I used Good Earth Golden Sweetener, heavy cream, and unsweetened coconut. Or you can use Swerve brown sugar. You can find out more about Swerve, a powdered erythritol here.

Options for Brown Sugar

• Choc Zero Maple Syrup – 1 tablespoon and use regular swerve.
• Black Strap Molasses – 1 teaspoon and use regular swerve. 
• Whole Earth Golden (found at Costco) has been my go to lately for brown sugar replacement).

One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.

Keto German Chocolate Topping

The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together. I mix my cream and egg yolks together first. I  have never had my topping curdle. 

I need to say this again USE COLD BUTTER or your frosting will not work.

Make Keto German Chocolate Cupcakes 

I sell these in my keto home bakery. Here is one of the responses I got back from a customer.

“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.

“This is my favorite cake that I buy from you.  I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).

I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.

More Keto Cakes from Spinach Tiger

• Keto Carrot Cake with Cream Cheese Frosting
• Keto Chocolate Birthday Cake
• Keto Red Velvet Naked Layer Cake
• Keto Naked Lemon Cake with Lemon Cream Cheese Frosting
• Keto Ding Dong Cake
• Keto Birthday Cake (Yellow Cake, Chocolate Frosting)

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Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).

Course Keto Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 230 grams almond flour See blog post for double layer measurements.
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder optional
• 1 cup granulated Swerve
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoons vanilla
• 4 tablespoons sour cream

German Chocolate Frosting

• 1 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
• 12 tablespoons cold unsalted butter (MUST BE COLD) cut into large pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup unsweetened coconut
• Kitchen Tools
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
• Grease pans with avocado oil or baking spray. I like to use parchment rounds.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
• Beat eggs until frothy about two minutes.
• Stream oil in. Add Swerve.
• Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
• Add in sour cream to cocoa mix.
• Add vanilla to cocoa mix.
• Add cocoa mix to mixer (egg mixture).
• Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
• Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
• Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.

German Chocolate Topping

• Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
• Make sure your butter is cold and cut I can't repeat this enough times.
• Cut butter into 8 pieces. Place back in fridge to keep cold.
• Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
• Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
• Remove from heat. Stir in vanilla. Add in coconut and pecans.
• Wait about twenty minutes for topping to cool. Put plastic wrap over while cooling.Pour over cooled cakes.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 

 

 

 

 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g

The post Keto German Chocolate Cake appeared first on Spinach Tiger.

These are my favorite Christmas cookie. This is the sugar free, low carb version, but it’s just as awesome. It’s also gluten free. I can hardly stop eating them. And, just in case you didn’t know this, I now own a thriving cottage home keto bakery.

When I was a teenager, my brother and I lived only with my father. One Saturday night during the holidays  a neighbor came over and showed us how to make Christmas cookies. No one baked in my family. No one ever made us cookies and without a mother at the time, life was harder, more lonely.

A Precious Food Memory

We both felt low with abandonment and it seemed like such a treasure to have a woman come to our house to make cookies with us. I can picture my brother taking a spoon and filling each cookie with a brown sugar, pecan mixture.

I remember feeling grateful that she took the time to write down the recipe and give it to me. Isn’t it astounding that it’s the small kindnesses that can fill a heart for a lifetime.

She wrote out the recipe for pecan tassies on a little index card and I still have it. I’m not that person who saves a lot of things, but this held a very deep memory that was happy at a time those were rare. We baked until late into the night, and since both she and my brother are deceased, I feel a need to carry this tradition on.

Grain Free Pecan Tassies are low carb, sugar free made with  a Homemade Brown Sugar

Macros: Each Pecan Tassie is 117 calories, 2.5 g carbs, 2 g fiber (.5 carbs)  3 g protein, 11 g fat.

Homemade Brown Sugar

I recently discovered that it’s pretty easy to make a healthy, low carb brown sugar using blackstrap molasses. There are 14 carbs per tablespoon of Swerve granulated, making this only an additional 7 carbs per 12 cookies. It tastes just like brown sugar and helps. You can also use the Swerve brown sugar.

The original pecan tassies recipe tastes more like a mini pecan pie but with more of a pastry feel, as the dough is made with cream cheese. This grain free pecan tassie is more like a pecan bun or cake. It’s delicious and it freezes perfectly.

I made several test batches of Grain Free Pecan Tassies using the almond flour and we agreed that adding in a little bit of orange extract into the dough and adding cinnamon pushed the flavors more towards that orange cinnamon roll we love on Christmas morning. It’s so delicious.

The Dough Process

I used almond flour, egg, melted butter, a little swerve and some orange zest for the dough. I weighed the dough and divided it by 24. Each dough ball weighs about 12 grams. It then gets tamped down to make a pastry cup.

I’ve found through experience that these can sometimes stick so I cut little round parchment papers to place on the bottom of each cup. If you just made one circle on a parchment sheet and fold over several times and cut, you will quickly have small rounds. It really does help. I also spray the pan.

Sugar Free Brown Sugar

If you don’t have Swerve Brown sugar you can add black strap molasses (about 2 teaspoons) to filling.

The filling is easy to make. I use my homemade brown sugar, melted butter, chopped pecans and cinnamon. The filling is then spooned into the cups and topped with more chopped pecans. They only take about 15 minutes to bake to a golden brown.

Read more about why I love Swerve here. 

Play around with this recipe for Keto Friendly Pecan Tassies

You can play around by adding chocolate chips or unsweetened coconut.

The fantastic news is that these freeze so well. Just take out and defrost for 30 seconds for a quick treat, or go ahead and make all the cookies you want in advance so the holidays are easy.

More Low Carb Christmas Cookies from Spinach Tiger

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Keto Grain Free Pecan Tassies (sugar free)

Amazing low carb pecan tassie often made at Christmas time, like a little pecan pie muffin. 2 carbs per cookie, 2 g, fiber (zero net carbs).

Course Cookie (Keto)

Cuisine American

Keyword keto, grain free, pecan tassies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 117kcal

Author Angela Roberts

Ingredients

• Some of these ingredients include Amazon links which I earn a commission on.

Make Dough

• 2 cups almond flour
• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 2 tablespoons Swerve granulated
• 1 teaspoon orange extract

Make Filling

• 1 cup Swerve Brown Sugar See Notes
• 2 eggs
• 2 tablespoons butter melted
• 1 cup pecans divided
• 1 tablespoon cinnamon
• baking spray or extra butter for pan

Instructions

Make Dough

• Combine almond flour, cream cheese, butter, swerve, orange extract to make dough.
• Refrigerate wrapped in plastic, for an hour or up to two days.
• Make Filling
• Mix swerve brown sugar, eggs, melted butter. Set aside.
• Chop 1/4 of pecans for topping cookies. Set aside
• Chop remaining pecans very fine to mix in the egg butter mixture.
• Assemble
• Spray baking pan or butter, as dough can tend to stick. I cut out small parchment rounds for bottom of each muffin tin.
• Put dough into mini muffin pan. You should get 24. Press into bottom and form a cup.
• Pour the nut mixture into dough cup and top with some of the chopped pecans.
• Bake at 350 degrees F. for approximately 15 minutes or until golden.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, add two teaspoons black strap molasses to filling.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 1g

This site earns a commission on amazon products that Spinach Tiger shares. This does not affect price.

The post Grain Free Pecan Tassies (Paleo, Keto Friendly) appeared first on Spinach Tiger.

Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sweet Potato
• Cinnamon
• Canadian Maple Extract
• Orange Extract (optional)

Mini Loaves

This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.

Sweet Potato Bread for Breakfast

I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.

Can You Eat Sweet Potatoes on a Keto Diet?

The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.

Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.

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More Keto Friendly Quick Breads

• Keto Pumpkin Bread
• Keto Orange Cranberry Bread

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Keto Sweet Potato Bread

Sugar free, grain free, Low Carb Sweet Potato Bread with Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• 3 Mini Bread Pans Buy Here at Amazon

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Topping

• 1 cup chopped pecans

Instructions

• Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
• Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.

INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add in smashed sweet potatoes.
• Add in dry ingredients. Mix on low until just incorporated.
• Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
• Top with chopped pecans.

Prepare Bread Pans

• Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
  
• Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
  

Notes

Orange Extract. If you don’t have this, use some orange zest or a small squeeze of orange. You can always skip the orange, but I  find it adds that extra something.

 

Nutrition

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

The post Keto Sweet Potato Bread appeared first on Spinach Tiger.

Start a Blessings Jar

This is a way to stay grounded, for if we count our blessings instead of our irritations, we are more able to bless others.

We have had a life changing year. So many amazing good surprises that do not involve money, business opportunities, more followers, higher traffic, or worldly goods. I’ll talk about this a lot more towards the end of the year, so please keep coming back.

New Pumpkin Recipe

Every year I post at least one new pumpkin recipe. This was going to be the year that didn’t happen, but thanks to one cup of pumpkin left over from baking, keto maple pumpkin cheesecake jars with a maple pecan topping were born.

The best news about these aside from delicious, cute and easy, is the pecan topping is put on the top instead of the bottom where it could get soggy. The topping has a crunch and adds just the right amount of texture to the cheesecake.

Baking time is about 18 minutes or until the topping has reached its crunch, and prep time is about 10 minutes. Not bad for a really adorable dessert that is waiting for you when you need a bit of a sweet holiday treat, or really great sitting in little jars on your holiday table.

These would even be good to take to a pot luck (as long as you remember to gather your jars before you leave). I have found that people love jar desserts at parties because they are small and an easy individual serving.

Ingredients for Keto Maple Pumpkin Cheesecake Jars

• Cream Cheese
• Pumpkin Puree
• Pumpkin Spice
• Swerve Confectioner’s
• Maple extract or sugar free maple syrup
• Egg
• Vanilla
• TOPPING – Pecans, Almond Flour, Butter, Swerve Granulated
• Jars

Mini Jars for Baking

I use these mini jars from Amazon (affiliate that earns small commission).

Macros

Calories: 246 Net Carbs: 4

More Keto Pumpkin Desserts You Will Love

• Keto Pumpkin Struesel Muffins
• Easy Keto Pumpkin Cheesecake Bars
• Savory Roast Whole Pumpkin Appetizer
• Keto Pumpkin Pie Jars

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Keto Maple Pumpkin Cheesecake Jars with Maple

Jars filled with Keto Pumpkin Cheesecake, Maple Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto bagels, pumpkin cheesecake

Servings 6 Servings

Calories 256kcal

Ingredients

Pumpkin Cheesecake

• 8 ounces cream cheese
• 1/2 cup pumpkin
• 1 egg
• 1/2 cup Swerve Confectioner's
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice or to taste
• 1/2 teaspoon maple extract

Maple Pecan Topping

• 1/3 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup Swerve
• 1/2 teaspoon cinnamon
• 1/3 cup almond flour
• 1/4 teaspoon maple extract

Instructions

• Put all ingredients for cheesecake in food processor and blend or use a hand mixer.
• Pour into small jars (that can be baked). You can use ramekins if you want to.

Maple Pecan Topping

• Add extract to melted butter before pouring onto the almond flour.
• Add all ingredients together, add more almond flour if needed.
• Crumble on top of cheesecake jars.
• Bake for 18-20 minutes at 350 degrees F.
• Cool completely before refrigerating at least 3 hours before eating.

Nutrition

Serving: 1of 6 | Calories: 256kcal | Carbohydrates: 6g | Fiber: 2g

The post Keto Maple Pumpkin Cheesecake Jars with Maple Pecan Topping appeared first on Spinach Tiger.

Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished again, because it’s one of my favorites and it’s easy. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.

I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust.

I learned a new thing today. In the other recipe, I brought the almond flour crust up the sides. In this recipe, I decided to only make the crust for the bottom and not up sides. It works so well as I wanted more pumpkin cheesecake coming forward and not fighting all that crust.

This site contains Amazon affiliate links which earn a small commission, but do not increase price.

I like making these in a long bottomless baking pan, but you could use parchment and make these in a square baking dish. If you want to make A LOT of these in a 13 x 9 pan for a crowd, then double the recipe. Don’t forget the parchment paper. I love these pre-cut parchment sheets I recently ordered on Amazon.

The Good News for Grain Free Pumpkin Cheesecake Bars

They are easy, and they freeze well, even with the stabilized whipped cream. Freeze on a tray, then place in a plastic bag. When ready to eat, just leave out on counter for about 30 minutes.

The best thing I like about these is portion control and having a dessert pre-cut for a crowd.

Nutrition Value for Grain Free Pumpkin Cheesecake Bars

I cut these into 16 servings. These bars are 134 calories (before whipped cream) and 1 net carb.

Spinach Tiger Has Lots of Keto Pumpkin Desserts

Every Autumn I go to town trying to come up with new pumpkin desserts. I’ve done soufflé, ice cream, pie, cake and even pumpkin pop tarts. I have a separate post for diabetic friendly low-carb pumpkin desserts that you can find here.

• Pumpkin Bundt Cake
• Pumpkin Streusel Muffins
• Pumpkin Pie
• Pumpkin Cheesecake
• Pumpkin Pie Jars (Crustless)
• Pumpkin Sheetpan Squares
• Roasted Pumpkin with Ricotta

Whether you’re making sides or turkey, I have you covered with 50 gourmet Thanksgiving Recipes.

My Top 50 Gourmet Thanksgiving Recipes from Soup to Nuts. Recipes Here.

You will also love these Grain Free Maple Pecan Cheesecake Bars, Most popular dessert post since it was published.

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Pumpkin Bars

Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 134kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 1 1/4 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons Swerve or Allulose

Pumpkin Cheesecake Filling

• 1/4 cup Swerve see notes
• 7 ounces cream cheese room temperature (see notes)
• 1 cup pumpkin puree
• 1 egg
• 1/2 teaspoon maple extract Order Here
• 1 tablespoon pumpkin pie spice

Kitchen Tools

• Parchment Paper
• Baking Pan

Instructions

Make Crust

• Combine melted butter, egg, almond flour and chopped pecans.
• Place in plastic bag and refrigerate for 30 minutes.
• Press into bottom of pan, lined with parchment paper.
• Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.

Make Filling

• Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.

Make Bars

• Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
• Cool Completely.
• Refrigerate.

Notes

This recipe contains affiliate Amazon links which earn a small commission.

I reserved 1 tablespoon cream cheese from an 8 ounce pack to make stabilized whipped cream.

I only used 1/4 cup swerve for this recipe, but please taste before you bake. You may want it sweeter! If you use Allulose, you will need at least 1/3 cup.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g

The post Easy Grain Free Pumpkin Cheesecake Bars appeared first on Spinach Tiger.

I had this crazy idea to make the classic Texas sheet cake into mini cakes for the bakery over three years ago by using small tart liners instead of traditional cupcake liners so that each bite of cake had the delicious chocolatey pecan topping.

Typically Texas sheet cake is made as a sheet cake as the name suggests. However, selling Keto Texas sheet cakes cupcakes what was I was looking for.

These are the perfect solution to make cakes that can be frozen and enjoyed later.

This homemade keto chocolate cake mix is delicious. You can take the dry ingredients and place in a ziplock bag and consider them like a box cake, which can make a layer cake, a bundt cake or cupcakes. You will then add the adds, oil, vanilla when you go to make them. I use these liners (200 per package).

Texas Sheet Cake Topping

I love making this topping, which takes about five minutes on top of the stove. It is then poured over the cakes.

• Cold Butter
• Unsweetened Cocoa Powder
• Heavy Cream
• Salt
• Coconut (optional)

It’s important to start with cold butter, as softened butter will separate too quickly and that will be hard to save. Bring all ingredients so soft boil, then take off stove, add vanilla and stir in pecans. Immediately spoon over each cake. You will be able to get 12 cakes that are small tart size and probably even more smallish-medium cupcakes. Optionally, you might want to stir in some unsweetened coconut for added texture. These are best eaten at room temperature.

Macros

These are not a low-calorie cake, but at 9 carbs, 6 fiber, they are only 3 net carbs.

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Keto Texas Sheet Cake Cupcakes

Low Carb, Sugar Free Texas Sheet Cake Cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories 424kcal

Author Angela Roberts

Ingredients

Chocolate Cake From Scratch

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 1 teaspoon sea salt

Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil or olive oil
• 1 cup swerve granulated sweetener
• 10 tablespoons unsweetened cocoa sifted
• 1/2 cup boiling water
• 4 tablespoons sour cream
• 1/4 cup almond milk
• 1 teaspoon vanilla

Frosting

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup chopped pecans
• 1 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoon whole milk
• 1/2 cup unsweetened coconut optional

Instructions

Chocolate Cake from Scratch

• Preheat oven to 350 Degrees, 180 C.
• Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
• Mix oil and Swerve together.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla.
• Mix milk and sour cream together. Add to egg mixture.
• Add dry ingredients to these wet ingredients.
• Add boiling water and mix.
• Bake for 15-20 minutes, until the center is 210. F. You will get 12-14 cupcakes.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cakes are out of the oven as it will harden.

Chocolate Glaze Topping

• Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
• Bring to a slow boil.
• Remove from the heat and stir in the salt and vanilla.
• Add two tablespoons of milk if needed. Stir in pecans.
• Spoon over each cupcake.

Notes

 

Re: Xanthan Gum: It’s not necessary. It does help to keep cake from being too crumbly, so I add a touch to my keto baked goods. You do not have to use it.

Nutrition

Serving: 112 | Calories: 424kcal | Carbohydrates: 9g | Protein: 10g | Fat: 40g | Polyunsaturated Fat: 3g | Fiber: 6g

The post How to Make Keto Texas Sheet Cake Cupcakes appeared first on Spinach Tiger.

I have a keto bakery, which by now, you may know about or perhaps have visited. I sell out of my keto chocolate chip pecan cookies every week. Due to cottage baking laws, I can’t sell keto chocolate chip cookies with bacon, but I can share this recipe and you can make them at home.

Ingredients for Keto Bacon Chocolate Chip Cookies

• Almond Flour
• Coconut Flour
• Eggs
• Butter
• Gelatin (optional)
• Black Strap Molasses (gives that brown sugar taste)
• Erythritol
• Salt
• Bacon
• Pecans

I have found that a combination of both almond flour and coconut flour make the best textured cookie. I add in some powdered gelatin to add a little chewiness to the cookie and make them less brittle.

What Size Cookie Should I Make?

I like a big but reasonably sized cookie. Fifty five grams (close to 2 ounces) seems to be perfect and is the size I sell in the bakery. You can make these cookies thinner or thicker, but after having experimented, I prefer them thinner.

How to Bake Keto Bacon Chocolate Chip Cookies

I’ll be honest. Baking cookies with alternative flours is tricky and after much experimentation, I have settled on 350 degrees F. (180 C). on the bake mode of my oven. I don’t bake on convection mode as that mode in my oven has a hot spot. If you have to bake on convection, bake at 325 F. (160 C.)

The other thing I do before I bake my cookies is shape them, put them on a baking sheet with a silpat (you can use parchment) and freeze for about 10 to 15 minutes. They seem to bake better this way. I don’t recommend baking warm or room temperature cookie batter, as they will spread out too much.

I always check my cookies at ten minutes, knowing they won’t be done but it helps me figure out if I should go another 3 or 4 minutes.

More Keto Cookies From Spinach Tiger

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Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.

Course Low Carb Dessert

Cuisine American

Keyword bacon, chocolate chip cookies, keto brownies, low carb browines

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 18 cookies

Author Angela Roberts

Ingredients

• 6 bacon slices
• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup unsalted butter 2 sticks
• 1 cup Swerve granulated sweetener
• 1 teaspoons black strap molasses
• 2 egg
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Fry bacon crispy and cut into small bacon pieces. Make sure to drain on paper towels. Or bake in oven with this recipe.
• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs, vanilla and black strap molasses.
• Add dry ingredients to this mix.
• Add chocolate chips, pecans, bacon.
• Refrigerate dough for one hour to overnight if you have the time. Take out about 30 minutes in advance to shape cookies, as cookie dough could be a little stiff.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
• Bake 6-8 at a time if making very large cookies.
• Bake on un-greased pan (I use silpat or parchment) to easily remove.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before storing.
• Store in cookie tins. I've left on counter for a few days and they stayed fresh.
• If you put in plastic bag, you will add moisture to the cookie and change the texture.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 

Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Bacon Chocolate Chip Cookies appeared first on Spinach Tiger.

These are very popular in my home keto bakery and for good reason. Full of maple flavor and chopped pecans, topped with a maple glaze, it’s tastes like breakfast and is perfect warmed up.

Keto Maple Pecan Muffins for a Pancake-Like Breakfast

You can make 12 at a time and freeze for your next 12 mornings. All you need to do is microwave for a muffin that tastes like pancakes with maple syrup.

My Secret for the Best Maple Flavor 

The good news about these maple pecan muffins is that they are easy, keto friendly, gluten free and sugar free. My secret to these is using Choc Zero sugar free maple syrup. If you don’t have access to that, you could use maple extract for that maple flavor. The syrup is sugar free, non-gmo, soy free and gluten free.

My Basic Keto Muffin Base

This muffin base makes all kinds of yummy keto muffins. If you add blueberries to each muffin, you have blueberry pancake muffins.

I use almond flour, coconut flour, sour cream, xanthan gum (to hold the cake together), granulated Swerve, baking powder and salt as a muffin base.

To flavor the muffin base,  I added the maple syrup and to add texture I added chopped pecans. You can roast the pecans for about three minutes to increase the flavor. There is no need to add vanilla when adding maple syrup or maple extract. This is the same basic base I use for all my keto muffins, changing flavors and fruits.

Make Keto Muffins Dairy Free

I use sour cream and almond milk, but a reader told me that using coconut cream instead works wonderfully. I would use 3/4 cup to 1 cup. As far as topping these muffins, instead of butter you could sprinkle with Swerve Confection’s Sweetener or drizzle Choc Zero Maple Syrup.

Swerve: My Favorite Sugar Free Sweetener

I use Swerve, a powdered erythritol, which comes in both the granulated form used in the muffin and the confectioner’s form used for the glaze.

Why are my cupcake liners different?

I use these liners in my keto bakery. They are so great when frosting because you can space out the frosting with each bite. You can use regular liners or order these, but they do come in packs of 200.

More Keto Muffins from Spinach Tiger

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Keto Maple Pecan Muffins

Low carb, gluten free, sugar free keto maple pecan muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated
• 1/2 cup unsalted butter can use avocado oil
• 5 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened
• 2 tablespoons Choc Zero Maple Syrup or 1 teaspoon maple extract
• 1/2 cup chopped pecans

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 2 tablespoons Choc Zero Maple syrup or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• If using butter, mix butter with Swerve for about three minutes. If using avocado oil, mix with sweetener.
• Add eggs and mix well for three minutes.
• Add sour cream and almond milk.
• Add Choc zero maple syrup. If you don't have that, add maple extract.
• Gently mix in the dry mixture, followed by pecans. (Save a little pecans for garnish if desired).
• Spray muffin liners with a gluten free baking spray.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and Choc Zero Maple Syrup together, stirring until all in incorporated. Immediately spoon on muffins.
• Garnish with chopped pecans if desired.

The post Keto Maple Pecan Muffins with Maple Glaze appeared first on Spinach Tiger.