You will not believe how I happened to develop this recipe for keto cinnamon roll bundt cake! This is the story of how a disaster of a cake from a terrible recipe found on Pinterest gave me inspiration to develop a cinnamon roll bundt cake that is absolutely delicious.

I had agreed to show a friend how to bake a traditional bundt cake, meaning one with regular all-purpose flour and sugar. I had perused many recipes that would be easy enough for new bakers and was settling on a few. She sent me a link to a traditional recipe for a cinnamon roll bundt cake and I agreed. The cake had many moving parts and we meticulously followed each section.

Sadly, the cake was awful. The recipe was terrible and I should have known better when the recipe called for five sticks of butter.

I wanted to have something good come out of this and the next day I set out to remake the recipe and do it grain free, sugar free and keto friendly.

Four Parts to Keto Cinnamon Roll Cake

Don’t let this recipe scare you. I know it may seem complicated, but it’s not. You will make the cinnamon filling and crumble topping first and set them aside. Then you make the cake batter. Once the cake is baked and cooled, you can make the glaze. Dividing everything into separate areas will be helpful.

• Cinnamon Filling
• Crumble Topping (which becomes the bottom of cake)
• Cake Batter
• Cream Cheese Glaze or Water Glaze
• NOTE: You can also do a heavy cream glaze

I used my base vanilla batter, using one less egg, less oil and adding in cinnamon. The batter is very thick, and you want that because you are adding a buttery filling and a buttery streusel.

Ingredients for Cinnamon Butter Filling

• Butter
• Cinnamon
• Swerve
• Black Strap Molasses or use a golden erythritol instead of plain swerve granulated
• Heavy Cream

Ingredients for Cake Batter

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

Cinnamon Streusel

Once the batter is filled, it is topped with a cinnamon streusel, which becomes the bottom of the cake, once it’s flipped out of the bundt pan.

Bake at 350 degrees F. 180 C. At 25 minutes, place foil loosely over the cake and bake another ten minutes or until the internal temperature reaches 207 degrees F.

I have a keto bakery and I’ve made countless bundt cakes. The biggest scare in making a bundt cake is turning it over out of the pan. I am always successful using these tips.

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More Bundt Cakes from Spinach Tiger

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Keto Cinnamon Roll Bundt Cake

Keto Cinnamon Roll Bundt Cake with Cream Cheese Glaze, Streusel Bottom

Course keto bundt cake

Cuisine American

Keyword keto bundt cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 1 of 12

Calories 331kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 5 eggs
• 1/3 cup avocado oil
• 4 tablespoons sour cream
• 1 teaspoon vanilla extract

Streusel

• 1/2 cup almond flour
• 1/4 cup Swerve Granulated
• 1 tablespoon cinnamon
• 2 tablespoons butter

Cinnamon Filling

• 2 teaspoons black strap molasses see notes for sub
• 1/2 cup unsalted butter melted
• 3/4 cups Swerve Granulated
• 3 tablespoons cinnamon
• 1 tablespoon heavy cream
• pinch sea salt

Water Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream

Cream Cheese Glaze

• 4 tablespoons butter
• 4 tablespoons cream cheese
• 1 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• dash sea salt
• 4 tablespoons heavy cream or water as needed to thin down
• 1 teaspoon cinnamon

Instructions

Cinnamon Filling

• Mix all ingredients together for cinnamon filling. Set aside.

Streusel

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble. Set aside.

Cake Batter

• Add all dry ingredients together. Set Aside.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to batter.
• Add vanilla.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.

Make Cake

• Butter bundt pan heavily. Freeze.
• Preheat oven to 350 convection bake or bake.
• Put half of the batter in bundt pan. .
• Add in cinnamon filling.
• Add remaining batter.
• Top with cinnamon streusel.
• Bake for 40-50 minutes until inside center reads 207 F. 98 C.
• Once done, set a timer for 15 minutes. Gently take a butter knife around cake before placing plate over top and flipping.
• Allow to cool completely before adding glaze.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.

Cream Cheese Glaze

• Soften cream cheese in microwave for a minute. You want to make sure It will mix smoothly with confectioner's sweetener.

Notes

Instead of using black strap molasses and Swerve Granulated, use keto brown sugar OR Golden erythritol/monk fruit combo. 

Nutrition

Serving: 113 | Calories: 331kcal | Carbohydrates: 6g | Protein: 8g | Fat: 31g | Fiber: 3g

The post Keto Cinnamon Roll Bundt Cake appeared first on Spinach Tiger.

This recipe was worked and reworked several times to get it just right. They are your answer for any cookie occasion, especially the holidays.

These keto soft sugar cookies made with almond flour are pillowy soft with extreme versatility. They are grain free, gluten free, and remarkably good. These are not the kind of sugar cookie you have roll out and decorate like these cookies which are more of a shortbread type cookie.

They are fluffy, soft and more cake-like. While the cookies you can cut out are so pretty, they are a much bigger challenge to make, because the dough must be cold at all times. These cookies are much easier.

• Weigh each cookie to get even baking. You will get 12 cookies at 50 grams each.
• Shape into circles, freeze for about 20 minutes, prior to baking. Instead of spreading out, the cookies spread and rose to create that soft, pillowy texture.

You can take my keto basic cookie batter and make these flavored with vanilla extract and a little almond or go in another direction like lemon, maple or even orange. You can’t go wrong.

The only thing you need to be aware of is getting the timing right. You want to see the cookies stay the blonde color with a slight slight brown bottom. The cookies will continue to cook through and it actually will take several hours in cooling process until they “arrive” at that just right bite.

Why Do I Need to Weigh Cookies?

Cookies made with almond flour are persnickety. They can easily over-bake and you want evenly baked cookies. I’ve heard from readers who complain about weighing ingredients, but if you want to make sure you’re not wasting these rather pricey ingredients, invest a few dollars in a food scale. It makes all the difference in success vs. failure. This is the food scale I use, purchased on Amazon.

Ingredients for Soft Keto Sugar Cookies

How to Top the Soft Sugar Cookie

You could drizzle keto chocolate ganache, vanilla glaze or go all out with my favorite, keto buttercream. You can use food coloring for the holidays, making them a little extra special.

Macros

Macros will change with different toppings. The toppings do not add any carbs. The basic cookie has approximately 1 net carb. 3 Carbs, 2 Fiber. 117 calories.

More Keto Cookies from Spinach Tiger

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Keto Soft Sugar Cookie with Buttercream

Low Carb sugar cookie, versatile for any holiday or anytime. Top with buttercream, glaze or a sprinkling of confectioner's sweetener.

Course Low Carb Dessert

Cuisine American

Keyword keto cookies

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 12 cookies

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 cups almond flour 200 grams
• 4 tablespoons coconut flour 28 grams
• 3 teaspoon gelatin powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1/2 cup unsalted butter 1 stick
• 3/4 cup Swerve confectioner's sweetener see notes
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Buttercream

• 1 cup butter
• 1 cup Swerve Confectioner's sweetener
• 1 tablespoon cream cheese optional

Instructions

• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs.
• Add Vanilla and Almond Extract.
• Add dry ingredients to this mix.

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 12 cookies in balls. Each cookies is approximately 50 grams.
• You will make 6-8 at a time if making very large cookies.
• Prepare un-greased pan with parchment paper or silpat.
• Stick cookies in freezer for about 20 minutes on the baking pan.
• 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 twenty minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before topping with glaze or buttercream.
• Store in cookie tins or plastic containers.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Buttercream

• Make sure butter is soft no colder than 68 degrees F. Beat until smooth.
• Add in sifted confectioner's sweetener.
• If you want to color, add just a drop at a time.
• Spread frosting on cookies, as desired.

Chocolate Ganache

• You can top with chocolate ganache if desired.

Notes

You may want to put a tablespoon or two more. We didn’t like them too sweet.

Nutrition

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

The post Best Keto Soft Sugar Cookies, Gluten Free appeared first on Spinach Tiger.

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

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

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

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

Why I Use Swerve and What is it?

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

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

More Keto Citrus Recipes from Spinach Tiger

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

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Low Carb Orange Creamsicle Cupcakes

Grain Free, Sugar Free, Low Carb Orange Creamsicle Cupcakes

Course Cake, Dessert

Cuisine American

Keyword cranberry orange bread, keto cake, orange cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 slices

Calories 394kcal

Equipment

• Muffin Liners
• Vitamix Blender (Or super blender)
• Baking Sheet

Ingredients

Preparation for Bundt Pan

Bundt Cake

• 1 large navel orange

Dry Ingredients

• 260 grams blanched almond flour 2 1/2 cups
• 28 grams coconut flour 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredient Group

• 1 cups Granulated Swerve
• 1/2 cup avocado oil
• 6 extra large eggs
• 1 teaspoon vanilla extract
• 1 Orange

Vanilla Buttercream

• 1 1/2 cups Swerve Confectioner's Sweetener see notes
• 1 1/2 cups Salted Butter
• 2 teaspoons vanilla extract

Instructions

• Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.

Orange Mixture

• Wash Navel orange and trim off the bottom, if necessary.
• Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
• Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
• Reserve a tablespoon of orange mixture for the glaze.

Dry Ingredients

• Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.

Make Batter

• Beat eggs for five minutes. I use my whipping wand.
• Slowly stream in oil.
• Add vanilla extract.
• Add orange mixture to batter.
• Add dry mixture beating on low.
• Use an Ice cream scoop to scoop batter onto each liner.
• Bake for 15 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
• Cool completely before frosting.

Low Carb Vanilla Buttercream

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

Notes

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

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

Nutrition

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

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

You can make keto blueberry cheesecake bars in either a 8 x8 square pan like this one from USA Pan, my favorite pan brand, or a rectangular pan.

Process for Keto Cheesecake Blueberry Bars

• Prepare 8 x 8 pan with two pieces of parchment paper.
• Freeze for 10 minutes.
• Pre-bake at 350 F (180 C) for 8-10 minutes until slightly golden.

One of the times I baked this in a rectangular pan, so use what you have.

You can use blueberry compote to make cheesecake in jars.

More Keto Cheesecake from Spinach Tiger

• Pear Cheesecake Bars
• Keto New York Cheesecake
• Keto Mini Cheesecake for Two
• Keto Pumpkin Cheesecake Bars
• Keto Maple Pecan Cheesecake Bars
• Keto Crustless Cheesecake in Jars

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Keto Blueberry Cheesecake Bars

Keto, Low Crab, Sugar Free Blueberry Cheesecake Bars

Course Keto Dessert

Cuisine American

Keyword blueberries, keto cheesecake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Ingredients

Blueberry Topping

• 2 cups blueberries
• 1/2 lemon
• 1/3 cup Swerve

Bottom Crust

• 1 1/.2 cups almond flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 3 tablespoons Swerve Confectioner's sweetener
• 2.5 tablespoons butter melted
• 1 small beaten egg

Cheesecake Filling

• 16 ounces cream cheese
• 2 eggs
• 1/2 lemon, zest and juice
• 1 cup Confectioner's Sweetener
• 8 tablespoons sour cream
• 2 teaspoon vanilla

Instructions

• Blueberry Topping
• Place blueberries with few tablespoons of water, swerve, lemon juice in small saucepan. After about 10 minutes, add xanthan gum gel. You can leave this out, but you will have to drain some of the juice.
• Bring to boil, reduce heat to simmer and cook about 20 minutes.
• Set aside to cool.

Tart Crust

• Mix all dry ingredients first. Add butter and beaten egg and mix with hands to bring together. Wrap in plastic. Refrigerate for 15 minutes.
• I use a square 8 x 8 pan to make this and the safest thing to do is to line the whole pan in parchment paper first, as the almond flour dough can tend to stick. Spray the pan before applying the paper.
• Roll out on the parchment paper and then place the parchment paper with the dough into the pan. Freeze for five minutes or longer.
• Pre-bake for 8 minutes at 350 degrees, 180 C.

Make Cheesecake Filling

• If cream cheese is not room temperature, microwave for 10 to 20 seconds.
• Place egg, extracts, sour cream, Swerve in blender. Mix. Add cream cheese, and blend until well mixed. Add lemon juice and zest and mix again.

Assemble

• Once tart is pre-baked, pour cream cheese mixture in. Bake at 350 degrees F. for 10 minutes. Lower to 325 degrees F. and bake for 15 more minutes.
• Cool completely before refrigerating. Cool to room temperature before adding sour cream in next step.
• Spread with sour cream. . Refrigerate for at least six hours prior adding blueberry compote. Refrigerate compote separately. Add compote to cream cheese bars Cut into 16 squares. You can skip the compote and add freshly sliced strawberries as an option.

The post Keto Blueberry Cheesecake Bars appeared first on Spinach Tiger.

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

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

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

Vanilla Keto Praline Cupcakes Ingredients

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

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

Praline Topping

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

Try these Keto Cupcakes from Spinach Tiger

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Keto Praline Cupcakes

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

Course Keto Muffins

Cuisine American

Keyword keto muffins, keto praline

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Topping Cook Time 15 minutes minutes

Servings 12 Cupcakes

Calories 204kcal

Ingredients

Muffin Ingredients

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

Praline Topping

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

Instructions

• Preheat oven to 350 degrees F. 180 C.

Cupcake Instructions

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

Praline Instructions

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

Nutrition

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

The post Keto Praline Cupcakes appeared first on Spinach Tiger.

I’m not sure how lemon and poppy seeds ever became the perfect marriage, but they did. Poppy seeds are seeds of the opium plant, but are not considered a pharmaceutical. Does anyone remember, though, when Elaine on Seinfield flunked a drug test because she was eating poppy seeds muffins. I’m not too worried about this as breads, bagels and muffins are made with poppy seeds all day long. 

You can make this recipe into 12 over-sized muffins, my famous Lala Cakes, or a bundt cake. This is best topped with a sugar free lemon glaze and not a frosting or buttercream.

Swerve is my go to keto sweetener. Read here why.

Keto Lemon Poppy Seed Lala Cakes (Individual)

What makes these cakes so lovely is that they are flat, have more glaze on surface, easy to eat, easy to share. I bake my individual cakes in these cups.

Lemon Glaze for Keto Lemon Bundt Cake

Lemon glaze is easy to make. Mix lemon juice with the Swerve Confectioner’s Sweetener until you get the right consistency. You can also add in some lemon zest to the glaze. You can use some lemon extract and water instead of lemon juice.

Can I Freeze this Cake?

This cake freezes well. Wrap tightly in plastic wrap. When ready to defrost, take off plastic, rewrap loosely and defrost in fridge. Be careful about microwaving this cake to defrost as you may make it dry.

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Keto Lemon Poppy Seed Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course Keto Muffins

Cuisine American

Keyword gluten free, keto bars, lemon cake, lemon poppy seed

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 168kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 tablespoon poppy seeds
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
• Beat Eggs for 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. You may add more or less Swerve or lemon juice to get the right consistency. Drizzle over cooled cake. Make sure to cool cake completely before glazing.

Notes

You can replace the oil with 1/2 cup melted unsalted butter.

Nutrition

Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g

The post Keto Lemon Poppy Seed Cake, Sugar Free Lemon Glaze appeared first on Spinach Tiger.

I  originally made these back in the Spring for Easter, but now Halloween is right around the corner and they will be perfect for any sugar free diet.

My friends and family loved the texture of the peanut butter cream.  I think the peanut butter to butter ratio at 4 to 1 is perfect. That means one cup of peanut butter to 1/4 cup butter (or half stick). To this, we add in Swerve confectioner’s sweetener, and just a little bit of black strap molasses. You do need to make sure your peanut butter is very smooth. If you use a natural peanut butter that has oil on top, stir it extremely well.

Measure Peanut Butter with Food Scale

The only tricky part is measuring peanut butter. You can use a measuring cup which gets sticky, but in this post here, I  talked about weighing peanut butter and keeping the mess factor down. Read the back of your peanut butter and figure out how many grams you will need. The Kirkland peanut butter is 32 grams per 2 tablespoons or 16 per tablespoon. You need 8 tablespoons which is 128 grams. You will love the ease of weighing peanut butter.

Here’s what my friends say about these Keto Reese’s Peanut Butter Cups.

These taste just like Reese’s Peanut Butter cups. No one would ever know these are keto or sugar free.

Jennifer

These are amazing. I would have never believed these are sugar free.

Doug

More Keto Peanut Butter Recipes from Spinach Tiger

• Keto Peanut Butter Frosting
• How to Measure Peanut Butter

You Might Also Love Our Keto Mound’s Coconut Bars

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Keto Reese’s Peanut Butter Cups,

Course Keto Dessert

Cuisine American

Keyword keto bars, keto peanut butter cups, peanut butter, peanut butter cups, peanut butter eggs, sugar free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rest Time in Freezer 1 hour hour

Servings 18 cups

Calories 118kcal

Ingredients

Peanut Butter Filling

• 8 tablespoons sugar free peanut butter 128 grams
• 2 tablespoons stick unsalted butter
• 1/2 cups Swerve Confectioner's Sweetener
• 7 ounces Sugar Free Chocolate Chips

Instructions

Peanut Butter Filling

• Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
• Add confectioner's sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
• Stir until mixed well.

Peanut Butter Eggs

• Roll into balls (about 30 grams each) and then shape into oval eggs.
• Freeze eggs for 30 minutes.
• Melt Chocolate in bowl over a double boiler
• Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
• Refrigerate for 15 minutes to set.

Peanut Butter Cups

• Fill silicone molds with melted chocolate, making sure to come up the sides.
• Put in freezer for ten minutes.
• Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
• Top with remaining melted chocolate, which you may need to heat again.
• Refrigerate for 15 minutes, before enjoying. You can keep in freezer for up to 3 months.

Notes

To make peanut butter eggs, I  suggest doubling recipe for the filling but not for the chocolate.

Nutrition

Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g

The post Keto Reese’s Peanut Butter Cups, Keto Peanut Butter Eggs appeared first on Spinach Tiger.

Cake Ingredients

• Almond Flour
• Coconut Flour
• Xanthan Gum
• Eggs
• Baking Powder
• Baking Soda
• Salt
• Avocado Oil
• Coffee
• Unsweetened Cocoa
• Vanilla
• Granulated Swerve
• Swerve Granulated and Confectioner’s Sweetener
• Butter (for frosting)

How to Make Vanilla Buttercream

The first thing you must do is make sure the butter is soft. I use a thermometer and like to see the butter at 70 degrees F. One thing you can do is cut the butter into very small pieces and lay out on a tray, which aids in the softening. If butter is soft enough, it will be very hard to pipe.

The best way to make a sugar free vanilla buttercream is to use Swerve’s Confectioner’s sweetener. If you only have the Swerve granulated, you can put it in a super blender until it becomes powdery.

After making thousands of cupcakes for the bakery, the perfect ratio for making frosting with Swerve is 1/2 cup butter (1 stick) to 1/2 cup confectioner’s sweetener. I also like to add in a few tablespoons of softened cream cheese, but that is just an option. That option is here.

Nutrition: 5 Net Carbs (14 slices)

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Keto Chocolate Birthday Cake

Chocolate Cake with Vanilla Buttercream

Course Dessert

Cuisine American

Keyword gluten free chocolate cake, keto buttercream, keto cake, sugar free cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Frosting Time/Decorating Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 14 Slices

Author Angela Roberts

Equipment

• 1 M piping tip
• Round piping tip
• piping bag
• six inch cake pans
• Parchment Paper
• small off set spatula

Ingredients

Keto Chocolate Birthday Cake

• 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)
• 2/3 cup unsweetened cocoa sifted
• 1/2 teaspoon sea salt
• 1 cup swerve granulated sweetener
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 4 tablespoons sour cream
• 1/4 cup hot coffee or shot of espresso
• 1/4 cup almond milk
• baking spray

Keto Vanilla Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner’s Sugar
• 1 teaspoon vanilla extract
• 1 dash sea salt
• 2 tablespoons cream cheese optional
• 2 tablespoon heavy cream if needed

Instructions

Chocolate Cake

• Cut parchment paper rounds for three six-inch cake pans. Spray with baking spray.
• Mix all dry ingredients, including Swerve, together including sifted cocoa. Set aside.
• Beat eggs in mixer for five minutes.
• Stream in oil.
• Mix milk, coffee and sour cream together. Add to egg mixture.
• Add vanilla.
• Add dry ingredients to these wet ingredients on low mix.
• Divide batter equally between the three pans.
• Bake at 325 degrees on Bake Mode (not convection if you have that mode) for 25 to 30 minutes or until the center measure 207 degrees F in the center.

Vanilla Buttercream

• Whip softened butter for five minutes on medium. Add in softened cream cheese if using.
• Add sifted confectioner's sweeter 1/2 cup at a time.
• If frosting seems too thick to pipe, add some heavy cream, a tablespoon at a time.

Cake Assembly

• Once out of the oven, allow to cool for five minutes. Then use a plate and turn over. Cakes should be completely cool before frosting. Wrap in plastic to retain moisture.
• Use a serrated bread knife to make sure cakes are even.
• I always do the rosettes first on my designated top layer, just in case I need to do it over on a different layer. Once you have that, place your bottom cake layer on your cake plate and use a round tip with a piping bag and pipe in a concentric circle. You can use an offset spatula to smooth it out. Place second layer, repeat. Place layer with rosettes on top.

Notes

 

 

Nutrition

Serving: 1g | Carbohydrates: 13g | Protein: 5g | Fat: 41g | Fiber: 8g

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

Keto Pavlova is a delicious light egg white dessert, mainly made with whipped egg whites, sweetener and cream of tartar, baked at a low temperature, until the outside is crunchy and the inside is like marshmallow.   

You can make one big pavlova, but I   like making individual servings, as they are so pretty and elegant and easy to eat.

What is Pavlova?

Pavlova, not be confused with meringues, is an egg white creation that is soft on the inside and crispy on the outside. The boys used to call them marshmallow cakes. Both New Zealand and Australia take credit for this luscious and light dessert. 

Why do you use cream of tartar for Keto Pavlova?

The cream of tartar helps to stabilize the egg whites. You could also use a teaspoon of white vinegar or a squeeze of lemon juice.

What is best way to whip egg whites?

You want to beat your egg whites till glossy. This is very important. If they are not glossy, they will not be able to be piped and won’t have enough structure. 

If you fill a piping bag and you can’t pipe, put back into bowl and continue beating. You don’t want pavlova cups that weep in the oven. 

This is what your pavlova cups will look like. Notice they aren’t browned. 

How do you bake pavlova cups?

Pavlova is tricky. You want the inside soft and the outside crunchy. But, you also don’t want it runny, which can happen on humid days or when you try to bake pavlova that has no texture and has not been whipped long enough. You want glossy. 

One thing you must do is have patience. Bake low and slow for 30 minutes at 200 degrees F, 30 minutes at 180 F, (if your oven goes that low). Turn oven off. Leave in oven for another 15 minutes. Then bring out and cool completely. 

Sugar Free Keto Pavlova Cups Macros

Nutrition Value:  There are NO CARBS in Sugar Free Pavlova. One egg white is .2 carbs just to be technically correct.

Top with your favorite whipped cream and few strawberries for a real treat of minimal carbs and lots of yum.  One forth cup of strawberries is about 3 carbs, making pavlova cups with whipped cream and strawberries a perfect keto treat.

What do you do with the egg yolks? 

Use them for a budino or curd. You can make that separately or fill the cups with curd or budino.

Try these keto friendly recipes from Spinach Tiger

Meyer Lemon Curd, Sugar Free

Sugar Free Chocolate Budino

Sugar Free Lemon Budino

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Keto Pavlova Cups

Sugar Free Meringue cups also known as pavlova cups.

Course Desserts

Keyword keto bars, Lime Cream, Pavlova, sugar free

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Resting Tim 1 hour hour

Total Time 3 hours hours 10 minutes minutes

Servings 8 Pavlova Cups

Calories 15kcal

Author Angela Roberts

Ingredients

Pavlova Cups

• parchment paper or silpat for baking sheet
• 4 large egg whites room temperature
• 1/4 teaspoon cream of tartar
• dash salt
• 1/4 cup Swerve Confectioner's

Instructions

Pavlova Cups

• Beat egg whites until foamy
• Add in cream of tarter, salt and Swerve Confectioner's Sweetener
• Beat on high until stiff and resembles marshmallow cream. It has to be stiff enough to pipe with a 3 M tip in piping bag. If it doesn't pipe easily, beat egg whites longer.
• Using parchment paper to line a baking sheet or use a silpat.
• Turn oven down to 200 degrees F. for one 1/2 hour. Lower heat to 180 degrees for 1/2 hour. Turn oven off and leave in oven for one hour. You CAN bake these for 75 minutes at 200 degrees, but they may get too golden. I try to keep them as white as possible. The ideal is soft inside, crunchy outside. They will be soft when you turn oven off, but the outside will crisp up as they cool.
• Cool completely. These are best made several hours before serving, up to a few days.

Nutrition

Calories: 15kcal

The post Sugar Free Keto Pavlova Cups appeared first on Spinach Tiger.

They did order a regular cake from a local bakery for baby and friends, but didn’t want to break their own keto diet. They were so thrilled with how the bundt cake turned out, they sent me pictures of their celebration, thanking me for the cake. This is the best way to convey to you that this recipe is truly tested. 

I decided I had to share this bundt cake with you, which will be a wonderful addition to your Easter brunch or Mother’s Day brunch.  

Lemon blueberry bundt cake is keto friendly, paleo friendly and gluten free. Sweetened with Swerve, powdered erythritol, and no spike in blood sugar, and safe for diabetics. 

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Lemon Juice
• Lemon Zest
• Lemon Extract
• Blueberries
• Xanthan Gum (helps to bind the flours during baking)
• Baking Powder
• Salt

If you’re intimidated to make a bundt cake, because you’ve had problems in the past, I’m here to tell you that I have success every single time turning over my bundt cakes. I have to, as I have a bakery. I used to be fearful turning a bundt cake over, worrying about it sticking, until I developed a few tips.

I made this recipe into keto lemon blueberry muffins here. 

Tips for Successful Bundt Cake

I am somewhat an expert on making keto bundt cakes as I’ve made hundreds of them for my keto bakery. I have great success in turning them over and making sure they are properly baked in the middle without over-browning. 

• Heavily butter your bundt pan.
• Place bundt pan in freezer. This helps to prevent over-browning.
• Spray pan with a baking spray (I only use avocado oil or coconut oil spray).
• The cake is done at 210 F. but I take it out once it reaches 207. 
• Set a timer for 15 minutes once you take your bundt cake out of oven.
• Use a silicone knife to gently go around the edges now and at the end of fifteen minutes.
• Using either a template (see this post) or a cake board, turn over. 
• Cool completely before adding glaze. 

You can check out the lemon blueberry muffins here.

Tips for Adding fruit to Bundt Cake

Remember that the bottom of your bundt cake pan is the top of your cake. Don’t put any fruit on top of batter (which will be your bottom). Before I add fruit, I will roll my blueberries in some swerve confectioner’s sugar to help them from easily sinking to the bottom.

Add in half of your batter to bundt pan before adding any fruit. Keep in mind that it’s natural for blueberries to sink a bit to the bottom. Notice that in this cake there is fruit at the top which adds to its prettiness.

How to add lemon flavor to a Keto Lemon Blueberry Bundt Cake

I do three things to add lemon flavor. Almond flour and coconut flour are the main ingredients and don’t absorb lemon flavor as easily as regular flour. This is why I add bottled lemon juice and extract to the fresh lemon juice and zest. You an use all fresh lemons. 

• Fresh Lemon Juice and zest
• Bottled Lemon Juice (can use all fresh)
• Lemon Extract

Lemon Glaze for Keto Lemon Blueberry Bundt Cake

I have to share this Wilton Drizzle Spoon with you. It’s very inexpensive and so perfect for drizzling. I use this all day long in the bakery for all the glazes. 

This drizzle is made with fresh lemon juice and Swerve confectioner’s sweetener. If you don’t have any confectioner’s, you can take the Swerve granulated and put it in your food processor until you get a powdery texture.

I avoid lemon extract for the glaze, as it’s not necessary, but if you could use it if you’re out of fresh lemon juice.  Always taste first. You do want your glaze to be tart and lemony.  You have to judge how thick your glaze is and make adjustments as needed. Use a spoon like this to drizzle glaze. Garnish with fresh berries. 

I hope you enjoy this bundt cake as much as my customers do. Please let me know, and take a look around at all my keto bundt cakes. 

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Nutrition Value for Keto Lemon Blueberry Cake

Net Carbs: 2,  Calories: 136, Fat: 2 g

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Keto Lemon Blueberry Bundt Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course keto bundt cake

Cuisine American

Keyword blueberry, bundt cake, gluten free, keto bars, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 184kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 cup blueberries
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, xanthan gum, Swerve granulated. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Heavily butter bundt cake and freeze.
• Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
• Bake for 30 to 35 minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a flat plate or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. Drizzle over cooled cake. You may need to make adjustments adding more confectioner's if you need to thicken or more lemon juice or water to thin out.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Fiber: 3g




The post Keto Lemon Blueberry Bundt Cake, GF appeared first on Spinach Tiger.