This Christmas apple cranberry slab pie reminded me of the flavor profiles on the show.  The cranberries add a necessary tang to all the sweet and combine beautifully with the apples.

I’m not new to slab pies, as I made a summer version with blueberries and peaches here.

The key to this Christmas pie is flavors and cooking down the apples with butter, cinnamon, orange zest, vanilla, cardamom, and nutmeg. You can choose to mix it up anyway you like, but keep the cinnamon!

Pushing the flavors of old time Christmas, the cranberries do their job.  I used two kinds of apples. The granny smith which cooked down, yielding a lot of juice. To those I added 3 gala apples which don’t cook down in the same way.

This is the first time I’ve mixed my apples, and I rather like it. Gala apples are usually my apple of choice because they keep some of their crispness. You can mix up your apples (see notes in recipe).

The filling for the apple cranberry slab pie is absolutely delicious.

It tastes like an old fashioned pie you might eat in Europe, so rich in flavors.

I trimmed the dough around the sheet pan, but you could do something more decorative if you choose. I felt I had enough dough and the corner pieces would have too much.

Blind bake Apple Cranberry Slab Pie for 15 minutes. 

Since my apple filling was pre-cooked, I blind-baked the bottom crust for 15 minutes to ensure it remain crisp when cut. It worked perfectly, and there was no soggy bottom.

Use any cookie cutters you like. I like these Christmas cookie cutters.

This is the perfect crowd pleaser. Pre-cut into squares in the pan before serving. This pie also freezes well.

I’ll be adding this to my Apple Desserts with Decorative Crusts

Summer Slab Pie Here

More Apple Recipes from Spinach Tiger

• Pennsylvania Dutch Apple Pan Dowdy (Gluten Free)
• Bourbon Caramelized Apple Hand Pie
• Low Carb Apple Upside Down Cake
• Caramelized Apple Tart with Stove Top Brown Sugar Apple Filling
• Keto Apple Muffins

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Apple Cranberry Slab Pie

Winter Apple pie with cranberries baked in a sheet pan.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

Apple Cranberry Pie Filling

• 8 apples
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/2 cup fresh cranberries can sub with raspberries
• 1/3 cup brown sugar may need a few tablespoons more
• 1/2 orange for juice and zest
• 4 tablespoons Unsalted Butter
• 3/4 cup sugar (See Notes)
• 1/2 orange
• 2 tablespoons sifted corn starch
• Pie Dough
• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cup iced cold water 2 more tablespoons, (if needed

Instructions

• Make Pie Dough below first and refrigerate for one hour while making apple filling.

MAKE APPLE FILLING

• Peel and core apples. Y≈
• Slice apples about 1/4 inch thick.
• Zest orange and juice orange.
• Put 4 tablespoons butter in frying pan with 2 tablespoons brown sugar.
• Toss apples with sugar, juice of half orange, orange zest. Add 1 tablespoon corn starch.
• Cook apples and cranberries on top of stove on low in large frying pan, until somewhat softened. The granny smith apples will cook down more than the gala apples. There will a lot of liquid, after about 15 minutes.
• Drain liquid and use in another recipe.
• MAKE PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk and do this with your hands.
• Cut butter into flour mixture. I prefer my kitchen aid mixer but a food processor works well too
• You can, however use a pastry cutter and mix butter into flour, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.
• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the cut outs and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange apples cranberry mixture.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

Notes

Apples: I mixed my apples, but you can use all gala which stay a little crisper and require less sugar. If you use all granny smith apples, you will need all the sugar. Taste filling as you go, since it’s cooked stovetop. 

The post Christmas Apple Cranberry Slab Pie appeared first on Spinach Tiger.

Note: This is a repost from five years ago, and I’ve added a gallery with links to more keto breakfasts like keto waffles and keto pancakes.

Gluten Free Dutch Baby without Gluten Free Flour

Many gluten free recipes use a base of rice flour. While I do have some gluten free recipes using the gluten free flour that are great like my gluten free biscuits, which tastes just like the Southern biscuit people miss,  most of my gluten free recipes are now made with almond flour, which yields a much better crumb.

While most of my recipes now use Swerve or Powdered Erythritol for a sweetener making them keto friendly, you can use sugar in the same recipes.

This gluten free dutch baby (a baked German pancake) is flavored with cinnamon, orange zest and topped with a sweetened cinnamon orange butter. It’s truly divine, and reminds me of crepes suzette. You can take this recipe a step further and top with some warmed cream cheese frosting (recipe here).

You might be wondering how any of this can be gluten free and keto, but it’s one of easiest of the keto recipes that uses almond flour and coconut flour.

The orange zest really drives the orange flavor without using orange juice which can be too sugary. You could also use orange extract.

What is a Dutch Baby?

A dutch baby is a German pancake that is baked in a skillet. As it bakes, it puffs up and is then ready for butter, glaze or fruit.  I’ve made an apple dutch baby here and a sausage dutch baby here with all purpose flour, but they could easily be adapted with grain free flours. I’ll come back and do that in another post.

My first gluten free, keto dutch baby was posted here and it’s the result of four separate tests to get that just right mixture that wasn’t eggy. After that I jumped over to a keto savory dutch baby made with cheddar and bacon. In the Fall, I made a keto pumpkin dutch baby that has made heads turn.

How to Make a Gluten free Dutch Baby

I used two grain-free flours in this grain-free, gluten free dutch baby recipe, almond flour and coconut flour to get the taste I was looking for. If you follow me on instagram I told you that I was going to test and retest this recipe until I got a recipe worthy of sharing.

The orange cinnamon butter is inspired by the butter cakes I make for my bakery. It’s a very forgiving butter. You can add in a squeeze of orange, a dash of cinnamon, swerve. I use a ratio of one tablespoon butter to one tablespoon of swerve.

Sugar Free Cream Cheese Glaze  

If you don’t want the orange butter, you could top with some cream cheese glaze. I basically warmed up my cream cheese frosting. I like when there is a lot of fat in a swerve recipe. If I make an orange juice glaze, it’s mostly all swerve and too sweet, which is why a cream cheese frosting glaze works so well.

I used this recipe but in a much smaller batch.

Posts You May Love from Spinach Tiger

• Grain Free Gluten Free Dutch Baby with Berries
• Grain Free Gluten Free Pumpkin Dutch Baby
• Grain Free Savory Dutch Baby with Bacon and Cheddar
• Keto Pancakes
• Keto Waffles
• Dairy Free Keto Waffles

Why I use Swerve as a sweetener.

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Grain Free Orange Cinnamon Dutch Baby

Grain Free, Gluten Free Orange Cinnamon Dutch baby made with almond flour.

Course Breakfast

Cuisine American

Keyword grain free dutch baby, keto dutch baby

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 230kcal

Author Angela Roberts

Ingredients

Orange Cinnamon Dutch Baby

• 1/3 cup fine blanched almond flour
• 1 tablespoon coconut flour
• 1 teaspoon cinnamon
• 3 extra large eggs
• 1 teaspoon baking powder
• 1/2 cup sour cream can do half sour cream, half milk
• 1 tablespoon Swerve Granulated
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract Order Here

Orange Cinnamon Topping

• 1/4 teaspoon orange extract or some orange zest
• 2 Tablespoons Swerve Confectioner's
• 2 tablespoons butter
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 425 degres F.
• Mix all dry ingredients together, making sure baking powder is thoroughly mixed. If using orange zest, add now.
• Add eggs and sour cream and extracts.
• Once incorporated, add vanilla.
• Melt butter in cast iron skillet in oven until butter is bubbly.
• Pour mixture into pan and shut oven.
• Bake 13 to 17 minutes until the center is springy.
• While baking, gather ingredients together for butter topping. Heat in small saucepan. Pour over dutch baby.

Video

Notes

If you have medium to large eggs, use 4 eggs.

The nutrition values are for the dutch baby, but do not include the toppings. 

 Serve with Choc Zero Maple Syrup. I’m an affiliate and earn a small commission. You get 10 percent off using my code: SpinachTigerhttps://www.choczero.com/?utm_campaign=5c&utm_source=leaddyno&utm_medium=affiliate#

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Sodium: 133mg | Fiber: 2g | Sugar: 1g

The post Gluten Free Dutch Baby-Orange Cinnamon Butter appeared first on Spinach Tiger.

It’s beautiful with my keto vanilla buttercream frosting. 

This cake works well as a base for many flavored cakes. Add extracts or other ingredients to this cake such as coconut, nuts or berries.

What Does this Recipe Keto Vanilla Cake Make?

Make this cake triple layer 6 inch cake or a double layer 8 inch cake. Make 12 vanilla cupcakes or make a vanilla bundt cake with a vanilla glaze.

This is the one recipe where I will splurge and use true vanilla bean paste, but as that is pricey, you can use vanilla extract.

Ingredients for Keto Vanilla Cake

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil or Extra Virgin Olive Oil
• Baking Powder
• Sour Cream
• Vanilla Extract
• Frosting: Butter, Swerve Confectioner’s

Macros: 4 Net Carbs per Slice

Regarding frosting, it will be up to you to pile high or add thin layers. I actually like thin layers of buttercream frosting on layered cake served with an array of berries. You can frost sides which takes more buttercream, or leave sides unfrosted (my favorite).

Pink Vanilla Cake

One of my regular customers from our keto bakery requested a Pink Vanilla Cake for her daughter’s birthday. The magic happened with just a few drops of pink food gel (Amazon) and adding to the vanilla buttercream.

More Keto Cake from Spinach Tiger

• Keto Coconut Cake
• Keto Chocolate with Vanilla Buttercream
• Keto Carrot Cake
• Keto Peanut Butter Frosting
• Keto Lemon Cake with Lemon Cream Cheese
• Keto Strawberry Cake
• Keto Vanilla Glazed Muffins

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Keto Vanilla Cake

Low carb, gluten free, sugar free, keto friendly vanilla donut muffin, vanilla glaze.

Course Keto Cake

Cuisine American

Keyword keto vanilla cake, low carb cake, lowcarb cake

Prep Time 10 minutes minutes

Frosting 15 minutes minutes

Servings 14 Servings

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1 cup erythritol (Swerve)
• 6 large eggs
• 1/2 cup avocado oil or olive 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 dash salt

Keto Buttercream Frosting

• 3 cups butter (6 sticks)
• 4 tablespoons cream cheese
• 2.5 cups Swerve Confectioner's Sweetener
• 1/2 teaspoon salt
• 2 tablespoons heavy cream if needed
• 2 teaspoons vanilla

Instructions

• Preheat oven to 350 degrees F. 180 C.
• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Add sour cream and almond milk and then add to mixture.
• Add vanilla extract.
• Gently mix in the dry mixture.
• Spray and line 3 six inch cake pans. (see notes for cupcakes).
• Bake for 25 to 30 minutes or until center is at 207 degrees F. in center.

Keto Vanilla Buttercream

• Using Circle Tip for inside layers.

  Use 1 M for the Top.
• When ready to frost, trim tops of two of the layers
• You do not have to frost the sides. You can make this like a naked cake or leave sides completely unfrosted. See above gallery.
• Make sure butter and cream cheese are at room temperature.
• Mix on medium speed for five minutes.
• Slowly add the Swerve, 1/2 cup at a time.
• Add salt, vanilla. Continue to mix.
• When cakes come out of the oven, gently use a knife to go around the sides. Wait about 10 minutes and using a plate or cardboard round, turn cakes over, but leave the pan to cover the cake. This will keep all the moisture in the cake while it cools.

Assemble

• You can choose to frost sides or leave them plain. If you don't frost sides, then you will put more frosting in the center. I like to pipe the center in a circle and smooth out. You will not need to crumb coat if you don't frost sides.

  The rose top is very easy to do. Use a 1 M tip in a piping bag. Hold the bag straight about an inch above cake, press and the begin to make a swirl.

Nutrition

Carbohydrates: 2g | Protein: 5g | Fat: 20g | Fiber: 1g

The post Keto Vanilla Cake (Sugar Free, Gluten Free) appeared first on Spinach Tiger.

We also offer in-person keto baking classes. You can learn how to make the perfect cake texture or take the bread class.

The keto almond joy cupcake can be made in a typical cupcake liner or in a small tart liner as I  do for the bakery. I  like this type of liner because it’s easier to eat, share and you get the topping in every bite.

The  keto almond joy cupcakes are made first and the glaze is made after the cakes come out of the oven, very similar to my Texas Sheet Cake. Instead of pecans, I  use toasted almonds and I add in unsweetened coconut.

I’ve worked hard on this chocolate cake recipe and discovered a few things.

• A combination of almond flour and coconut flour works best.
• Sour cream adds richness.
• Better Body Organic Cacao is one of the best cocoa powders for chocolate flavor.
• Coffee (a shot of espresso) adds flavor.
• Swerve is my favorite sweetener. Find out why here.
• Xanthan Gum helps do the job of binding the cake in lieu of gluten.

Glaze for Keto Almond Joy Cupcakes

The glaze is made on top of the stove and there are a few things that are important to note.

The glaze is made with heavy cream, butter, sweetener and cocoa powder. Do NOT put the butter in the pan first and melt it. I f you do that, it will not come together. Put the cream, sweetener in the pan. Add cocoa powder, stir and then add the butter. As soon as it starts to simmer, add almonds and coconut and pour. You have to pour quickly as the glaze sets up. You can add a little more coconut on top for garnish.

These are so delicious and will take you back to childhood.

Important Tips to Help you Bake Better

• Make sure to spray your cupcake liners.
• Break eggs into separate bowl one at a time before adding to mixer. If you get egg shells, wet finger to remove.
• Don’t open oven before 15 minutes and make sure oven is fully preheated.
• Test a teaspoon of batter in microwave to make sure it tastes the way you like.
• Make this as a sheet pan dessert the way this Texas Sheet Cake was made.
• Use an ice cream scoop to scoop batter into cups. 
• Make sure your dry ingredients are thoroughly whisked before adding to wet ingredients.

More Keto Friendly Chocolate Desserts from Spinach Tiger

Low Carb  Chocolate Cupcakes

Keto Chocolate Mini Bundt Cakes from Scratch

Grain Free Texas Sheet Cake

Coconut Flour Brownies

Keto Flourless Chocolate Cake

Keto Chocolate Cake

Keto Chocolate Frosting

Keto Whoopie Pie

Keto Chocolate Budino

Sugar Free Chocolate Pudding

Keto Sheet Pan Brownies (Triple Chocolate)

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Keto Almond Joy Cupcakes

Chocolate Cupcakes with Almonds, Coconut and Chocolate Glaze

Course Dessert

Cuisine American

Keyword almond joy, almonds, keto bars, keto chocolate cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 237kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes

• 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 almond milk
• baking spray

Glaze Topping

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup sliced almonds
• 1 cup Swerve Confectioner's Sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoon whole milk
• 1/2 cup unsweetened coconut (more for garnish)

Instructions

Chocolate Cupcakes

• Preheat oven to 350 f or 180 C.
• Spray cupcake liners with avocado or coconut oil baking spray,
• Mix all dry ingredients, except 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.
• Bake at 350 degrees F. in cupcake liners 15 to 20 minutes until the center is 210. F. This makes 12 large cupcakes and may make more if cupcake liners are smaller. Large regular cupcake liners teak up to 25 minutes to bake.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cake is out of the oven.

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 almonds and coconut.
• Pour over cupcakes. Add more coconut and sliced almonds for garnish, if desired
• These cakes freeze well. Do not need refrigerate before eating. You may even choose to microwave to warm cake, which is also good.

Notes

 

 

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Polyunsaturated Fat: 3g | Fiber: 4g

The post Keto Almond Joy Cupcakes appeared first on Spinach Tiger.

Donuts are all the rage everywhere I  turn, but are not exactly what I want to eat on a keto diet. This is not a donut recipe, but one of the most popular Lala cakes in my bakery, because it does indeed remind one of a sour cream donut. 

Ingredients for keto glazed donut muffin

This recipe is for a keto glazed donut muffin is made with almond flour, coconut flour, swerve (powdered erythritol), sour cream, eggs and vanilla extract. I  use avocado oil as my fat of choice and just a little bit of almond milk. (You can sub with heavy cream if you want to).

I  also like to add an optional dash of nutmeg for extra special flavor.

When I  bring this muffin to a party, everyone loves it, and they are not on the keto diet.

This muffin is gluten free, paleo, keto, and diabetic friendly. 

Vanilla Glaze for Keto Glazed Donut Muffin Recipe

The glaze is made with Swerve Confectioner’s sweetener, butter, and a little more vanilla extract.

The vanilla recipe for the cake part is so good that I  have two customers in my bakery that order them plain every week. I  have another set of customers that always includes this vanilla glaze muffin in their order, taking precedent over the vanilla buttercream cake. There’s just something about it that makes a special food memory. 

Make Keto Donut Muffins Dairy Free

I use sour cream and almond milk, but a reader told me that using coconut cream instead works wonderfully in my muffins.  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.

Swerve: My Favorite Keto 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.

Read HERE What is  Swerve and why I use it for keto baking.

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. You will still need to spray the liners with a baking spray. These are perfect for a dessert served with fruit, easy to cut in half, easy to share.

I  like to finish these glazed donut muffins with a sprinkling of confectioner’s sweetener using this wand. 

Variations for this keto Glazed Donut Muffin Recipe

Turn this muffin into a cupcake. 

Instead of glaze, Top with Low Carb Vanilla Buttercream or Low Carb Chocolate Buttercream

Nutriton Macros:

Calories: 204   Fat: 20 g   Net Carbs: 1  (Carbs: 2, Fiber: 1)  Protein: 5

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Click here to get to my Amazon curated Keto Bakery Items.

Click here for my favorite kitchen tools (that I  really use).

More Keto Muffins from Spinach Tiger

• Keto Blueberry Muffins
• Keto Raspberry Muffin
• Keto Pumpkin Muffins
• Keto Strawberry Muffins
• Grain Free Peach Muffins
• Keto Coffee Cake Muffins
• Keto Cranberry Orange Muffins

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Keto Glazed Vanilla Muffin

Low carb, gluten free, sugar free, keto friendly vanilla donut muffin, vanilla glaze.

Course Keto Muffins

Cuisine American

Keyword keto muffins, low carb cake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

Calories 204kcal

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 6 large eggs
• 1/2 cup avocado oil or olive 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 dash salt
• 1 cup Swerve Granulated

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Add sour cream and almond milk and then add to mixture.
• Add vanilla extract.
• Gently mix in the dry mixture.
• Spray muffin liners with a gluten free baking spray.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 20 minutes or until lightly golden.

Alternative Baking Instructions

• Instead of using muffin liners, you can bake in a quarter size sheet pan with parchment paper underneath. When cooled, cut rounds with biscuit cutter.

Nutrition

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

The post Keto Vanilla Glazed Donut Muffin Recipe appeared first on Spinach Tiger.

I’m excited about this keto strawberry muffin recipe, mainly made with almond flour, coconut flour, sour cream, eggs and avocado oil. I  use my basic vanilla recipe that I  use in my keto bakery and add just a touch of orange extract to the batter. 

If you’ve been around for a while here at Spinach Tiger, you may be familiar with the many keto muffins we have created for the blog and the bakery. 

Some of the favorites included the lemon blueberry, pumpkin, lemon poppy, maple pecan, orange and coffee cake. I’m working to post them as fast as I can, and I  wanted to make sure I got this strawberry out right now in time for the season. I’ve listed links below to all of them!

Strawberries and Baking

Baking with strawberries is always tricky, as strawberries contain a lot of water. This is why I put the strawberries in after I  put the batter in the baking cups. I  want to make sure I  don’t put strawberries near the bottom, avoiding a soggy muffin. I  prefer small strawberries for this recipe if possible, so I  can just cut them in half. 

What are the main ingredients of a keto strawberry muffins?

Almond flour, coconut flour, orange extract, vanilla  extract, fresh organic strawberries, xanthan gum, pastured eggs, sour cream, and Swerve granulated sweetener. 

These ingredients ensure a keto, paleo and gluten free friendly recipe, appropriate for many diets. 

Xanthan gum: Many ask if they HAVE to use it in a recipe and the answer is no. The xanthan gum which I  wrote about here, helps to hold cake together, doing the job of gluten which is not present. The only grain free recipe you have to use xanthan gum in is my grain free tortillas.

Almond Flour: Use blanched almond flour if possible and weigh it. It’s worth having an inexpensive scale in your kitchen if you’re going to bake with alternative flours.

Coconut Flour is used sparingly and helps to balance out the almond flour. 

Eggs: I  use a lot of eggs in my keto muffins, 6 for one dozen cakes. This will give the cake its spongy texture in a good way.

Sour Cream: I  love the richness sour cream gives a recipe.  

Avocado Oil: I  love baking with avocado oil, as cake is more moist and can be more easily refrigerated without drying out. Don’t use canola oil if you can help it. Use unsalted butter if you don’t have avocado oil. 

What sweetener do you use for keto strawberry muffins? 

I use Swerve, a powdered erythritol. 

Swerve is my sugar free sweetener of choice. Swerve is a powdered erythritol that comes in both granulated and confectioner’s. I wrote an article here about Swerve and why I use it. 

Why are Spinach Tiger Keto Muffins the best?

We sell them every week in the bakery. We not only have tested recipes, we have credibility. The reason we think they are the best is the perfect texture. These are not eggy. They do not fall apart. The texture has the perfect crumb.

Where do you get those tart cups?

I love these tart cups that make eating and sharing easier. I buy them on Amazon. However, regular muffin liners work well too, although you may need to bake 5 to 10 minutes longer. I’ve made well over 6,000 muffins for the bakery and these work so well.

Some Tips for Keto Strawberry Muffins

• Use sweet strawberries. Berries tend to lose sweetness as they bake. Use ORGANIC strawberries, as non-organic strawberries are doused too much pesticides. 
• Add strawberries AFTER they are in cups for baking. 
• Bake until golden brown to get that true muffin taste. 
• Wrap in plastic wrap after they cooled to freeze. Will last in freezer up to 3 months. Defrost by setting in fridge or taking out and sitting on counter for an hour. Or you can microwave.

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Keto Strawberry Muffins

Made with roasted strawberries, this sugar free muffin is delicious.

Course Dessert

Cuisine American

Keyword keto muffins, keto strawberry muffins, strawberries

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 255kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 26 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated Sweetener

Wet Ingredients for Cake

• 1/2 cup avocado oil
• 6 medium to large eggs
• 60 grams sour cream
• 1/4 cup almond milk
• 1/4 teaspoon orange extract
• 1 teaspoon vanilla
• 1 cup fresh strawberries
• 2 tablespoons Swerve Confectioner's Sweetener optional

Instructions

Strawberry Muffin Instructions

• Mix all dry ingredients with sweetener in a bowl. Whisk. Set aside.
• Beat eggs for four minutes until well shipped
• Stream in avocado oil
• In small bowl, whisk whisk sour cream, almond milk, vanilla and orange extracts.
• Add sour cream mixture to egg mixture.
• Add in dry ingredients and mix on low until just mixed.
• Bake at 350 degrees F. (180 C.) for 15 to 20 minutes, until golden brown Y
• Eat as is or sprinkle with Swerve Confectioner's Sweetener

Nutrition

Serving: 1of 12 | Calories: 255kcal | Carbohydrates: 7g | Protein: 8g | Fat: 22g | Fiber: 3g

The post Keto Strawberry Muffin Recipe appeared first on Spinach Tiger.

Snow Cream or Snow Ice Cream is one of those wintery pleasures that comes with a big fluffy snowfall.

How healthy it is depends on what kind of milk and sweetener  you put in it. I prefer to use stevia to sweeten it, because for some reason that little bit of stevia goes a long way.

I did see a recipe that claims the Southern way is to use sweetened condensed milk. Holy Sweet Cow! That would taste good, but the calories would be way too much for me. I switched sugar for Swerve,  but stuck with Fairlife whole milk, because snow cream needs the higher fat content. You can use any milk you choose. See variations below. 

I didn’t grow up on snow cream, but my husband did until his mother read an article about the possible dangers of eating snow.

Is the snow safe to eat?

Generally speaking, yes, according to this article. However, be smart about it, and don’t take the first flurries, which act as an environment scrubber. Don’t eat snow mixed with dirt, or close to where you have pesticides. I have a deck and considered that the best and cleanest place to gather my snow.

I played around until I got the consistency I liked, and look how good it looks.

It tastes like a cross between vanilla ice cream and vanilla sorbet. 

The only sweetener I use to replace sugar is Swerve. I used one cup of milk and 2 tablespoons Swerve, a teaspoon vanilla and a pinch of salt. Taste the milk. See if it’s sweet enough for you. It will lose some of what you taste, once you put your snow in the mix. You may want it sweeter. You can use liquid stevia (just a few drops).

Variations on Snow Cream

Southern Snow Cream: Change the milk to condensed.

Paleo Snow Cream: Use almond milk or coconut milk and honey, stevia, Swerve or maple syrup for sweetener.

Sugar Free Snow Cream: Use milk of choice, Swerve (powdered erythritol), Vanilla

Orange Cream Snow Cream: Replace two tablespoons of milk with freshly squeezed orange juice and teaspoon orange zest.

Healthier Snow Cream: Use low fat milk, stevia or Swerve, Vanilla

Keto Snow Cream: Use heavy cream, Swerve, Vanilla

Add Sprinkles for fun.

Snow Cream Tips

• Use a stainless steel bowl that has been in freezer.
• Make sure all ingredients are mixed together and placed in bowl in freezer for about 10 minutes (or put them outside if it’s still super cold).
• Have everything ready. Then gather snow.
• Snow texture varies and you may not use all of it.

I’m thinking I could list endless possibilities for flavoring snow cream. I’m wondering what a little whiskey might do.

Here are a few I’ve found that are most interesting.

Snow Cream Frapuccino 

Boozy Snow Cones

Chocolate Snow Cream

Cake Batter Snow Cream

How about YOU? Do you engage in snow cream and have a favorite recipe?

Let’s connect. I love hearing your comments and getting to know you. We can connect on instagram and please subscribe below.

More Ice Cream Recipes from Spinach Tiger

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Snow Cream, with a Sugar Free Option

How to Make Snow Cream with a sugar free option using stevia.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 stainless steel bowl
• 1 teaspoon vanilla
• 1 cup whole milk
• 1/3 cup sugar or 2 tablespoons Swerve sweetener
• 1/2 teaspoon sea salt
• 8 cups fluffy snow

Instructions

• Place bowl in freezer or outside for 10 minutes to get it very cold.
• Add milk, vanilla, salt, sweetener into bowl. Place back outside for ten minutes.
• Add snow to liquid mixture until incorporated. Start with 4 cups, and add what you need.
• Snow cream should be fluffy not melting.
• If you see it melt, pour off, add more snow.

The post Snow Cream, with a Sugar Free Option appeared first on Spinach Tiger.

Friends, you’re in great luck if you’re looking for delicious low-carb, keto desserts.

I just passed my one -year anniversary running my home keto bakery. This means the recipes here at Spinach Tiger  are tested, re-tested and tested again, as I did with this low carb pumpkin bundt cake with a cream cheese swirl.

It’s one thing to post a recipe on a blog, although if you know me, I do take this very seriously. But it’s quite another thing to develop recipes and sell the cakes.  It has to taste good and this delivers on taste and texture.

I will give you everything you need to know for keto baking success, including how to release a bundt cake from the pan, which used to be my scariest moment until I figured out the perfect fail-proof technique.

What ingredients do I use for a low carb pumpkin bundt cake?

As usual, I make a combination of blanched almond flour and coconut flour, baking powder, Swerve sweetener, xanthan gum, salt, pumpkin pie spice.

I use a 3/4 cup of pumpkin puree, five eggs and pumpkin pie spice. There is no need to add any other liquid to this. If you want super moist you can use a full cup of pumpkin puree.

How do you make a cream cheese filling?

I use mainly use my wonderful cheesecake recipe and scale it down.

I use 12 ounces of cream cheese (1 1/2 bars) with one extra large egg and 1/3 cup sour cream, sweetened with with 1/2 cup Confectioner’s Swerve. It’s cheesecake in the middle!

Tips for Baking Low Carb Pumpkin Bundt Cake 

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Use butter  to grease pan. Get every crevice.
• Freeze the pan once the paste is applied. This helps set the butter.
• After baking, allow to cool for fifteen minutes. This is important.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake.  I use a paper plate (not styrofoam). This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• Turn cake over onto cake plate or large parchment. Let it cool completely before applying glaze or frosting.

What Sweetener do I use for keto desserts?

I use Swerve (a powdered erythritol) and I wrote all what Swerve is and why I use it here.

What Pumpkin Puree do I use?

I use Libby’s but you can use any brand.. The important thing is using pumpkin puree, not pumpkin pie mix. Some brands are more yellow than deep orange and will affect color (but not taste) of the cake.

Cream Cheese Glaze or Cream Cheese Frosting 

You have options. You can use this low carb cream cheese frosting or do cream cheese glaze found here. I like it both ways, but tend to go glaze most often.

The glaze will dry harder and the cream cheese frosting will not. This is your choice.

I like to use a thinner glaze and apply it with a piping bag no piping tip. I snip the tip of the bag taking care to make it small enough to hold.  These are my all time favorite piping bags, as they have a texture and are easy to grip.

What is the best pumpkin pie spice?

My favorite brands are Trader Joe’s and Spice Islands.

If you do make your own as I did here, make sure you start with good spices, especially cinnamon, as not all are created equally. I usually use Spice Islands.

Important Baking Notes

• Make sure you blend your cream cheese mixture well. I use a blender.
• Microwave a teaspoon of batter to taste to see if you have enough pumpkin spice flavor.
• Pay strict attention to my tips on removing a bundt cake from the cake pan.
• Once removed, do not touch cake until completely cool.
• Only put 1/3 batter in bundt pan before adding cream cheese mixture.

Option:  Low Carb Pumpkin Bundt cake without the cream cheese  

If you want to make a simple low carb pumpkin bundt cake, eliminate the cream cheese filling. It’s still a great pumpkin cake by itself. Your cooking time will be less.

How do I know when my bundt cake is done?

This is tricky and I have all the tricks. My rule of thumb is make sure your cake is done by using a meat thermometer. I will take out when the middle reads 205 degrees F., 96 C.  A cake is done at 210 and will continue to bake once out of the oven. Pumpkin is moist and there is little worry about a dry cake, but you do’t want an under-cooked cake.

Macros for Cream Cheese Bundt Cake

Net Carbs: 5    Calories: 292    Fat: 22   Protein: 9

What Bundt Pan do I use?

I love the Nordic Ware bundt pans like this one.

More Low Carb Bundt Cakes from Spinach Tiger

Low Carb Orange Bundt Cake with Orange Butter Glaze

Low Carb Chocolate Ganache Bundt Cake

Low Carb White Chocolate Raspberry Bundt Cake

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Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake

Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.

Course Keto Cake

Cuisine American

Keyword cream cheese, keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings -24 servings

Calories 270kcal

Ingredients

Cream Cheese Filling

• 12 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/2 cup confectioner's Swerve
• 1 egg
• 1/2 teaspoon maple extract optional
• pinch salt

Pumpkin Cake Dry Ingredients

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

Cake Wet Ingredients

• 1/2 cup avocado oil
• 5 eggs room temperature
• 3/4 cup pumpkin puree
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 4 ounces cream cheese See Notes
• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Cream Cheese Frosting Recipe Here

Instructions

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

Cream Cheese Filing

• Put in blender adding eggs, sour cream first.
• Add maple extract if using (or use vanilla extract).
• If cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
• Add cream cheese and blend until smooth. Set aside.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, sour cream, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour 1/3 of batter into bundt pan. Smooth out with offset spatula.
• Pour cream cheese mixture evenly over batter.
• Top with the rest of the cake batter. Smooth out.
• Bake for 45 minutes until a thermometer measures at least 205 degrees F. Check at 35 minutes. You may need to cover with foil at this point, if edges are browning.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• You can either use a thinner cream cheese glaze below or a thicker cream cheese frosting.

Cream Cheese Glaze

• Warm cream cheese for about 15 seconds in microwave.
• Put confectioner's in separate bowl, add water a little at a time.
• Add cream cheese, vanilla and dash of salt.
• Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
• When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

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

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

Nutrition

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

The post Cream Cheese Filled Low Carb Pumpkin Bundt Cake, Gluten Free appeared first on Spinach Tiger.

The great news about these low carb cheesecakes recipes is that they are keto friendly, high in fat, grain free, sugar free and are absolutely delicious. You’ll never need to add sugar to your cheesecake again and if you’re gluten free, you will love my almond crust.

I’ve served some version of cheesecake many times at parties that fit several diet plans.  Even though it’s keto friendly, low carb and sugar free, no one seems to notice. It’s not on the “diet” table. It’s simply on the table and everyone raves about it.

My keto cheesecake still has the rich texture of cream cheese made even creamier with sour cream and eggs, and flavorful with a hint of orange zest, lemon, and lime.

Normally, citrus gets a little lost in cheesecake, and while the citrus is very subtle, it’s adding a lot of flavor to the vanilla.

I’ve learned quite a bit about low-carb cheesecakes recipes making these.

Cheesecake is decadent and frustrating. There are so many variations on the crust and the filling, and it took four cheesecakes until the almond flour crust was worthy. Now, I have it down and I will be using it for all kinds of tarts in the future.

I discovered the addition of chopped nuts (especially pecans) give the crust “something to talk about.” If you don’t have extra nuts, another great idea is to make your own almond flour (see that recipe here) and leave it a little more course than usual. I did that with the mini cheesecakes and it was so perfectly crunchy, and did not fall apart. Order almond flour here. 

The good news about this low carb cheesecake is that it’s not that different in recipe or taste from a regular cheesecake.  The main thing is that the crust is grain free and the whole cheesecake is sugar free, as I used Swerve.  It’s “safe” to eat on the ketogenic diet plan and good enough for everyone.

I made this in a ten-inch pan, so it wasn’t sky high. If you want it sky high,  bake it in an 8 or 9 inch cheesecake pan. Or follow my notes in the recipe and increase the amount of ingredients.

How Do I tell if Cheesecake is done?

The cheesecake should have a little bit of a wiggle in the center and the surrounding edges will be more solid.

Do I have to put cheesecake in a water bath?

No. You can bake your cheesecake on a sheet pan with no water bath?

Mini Keto, Low Carb Cheesecakes Recipes with Blueberry Compote

I also made three mini cheesecakes using these pans. Follow the same instructions, but cut the amounts by 1/4.

Recipe Here for Mini Cheesecakes.

Low Carb Cheesecakes with Sour Cream

You can skip the berries and smear sour cream, once the cheesecakes are cooled. Refrigerate for a few hours before cutting.

Low Carb Cheesecakes in Mini Jars (Nut Free)

You can bake these jars in the oven, and I’ll be back for a full recipe. I like this idea when you want to skip the crust because you want to be nut free. Top with anything you like. You can even freeze for the future. Recipe Here. 

If you love low-carb cheesecakes, I have a few more more for you.

Pumpkin Cheesecake (I usually make this in the Fall, but anytime is good).

Maple Pecan Pumpkin Cheescake Bars (This is by far my most popular keto friendly dessert)

Nutrition for Large Keto Cheesecake

There are 4 Net carbs per slice.

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Low Carb Cheesecakes with Almond Flour Crust

New York Style Low Carb Cheesecakes

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 32 ounces organic cream cheese room temperature (see notes)
• 1 cup organic sour cream 250 ml
• 2 large eggs
• 3 large egg yolks
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1 tablespoon vanilla
• zest of one lime or lemon
• juice of lime see notes
• 1/2 teaspoon lemon extract
• Almond Pecan flour Crust Recipe
• For Bottom Crust
• 2 cups almond flour
• 1/3 cup pecans or almonds optional
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon Swerve or sugar

Instructions

Almond Flour Crust

• Put pecans in food process until crushed into small pieces.You don't have to add in crushed nuts. This is optional item.
• Add almond flour, melted butter, vanilla swerve.
• Pat down into a 8 or 9-inch springform pan. You may not have enough to go up the sides. Don’t worry about that. Jab with fork.
• Bake for 10 to 15 minutes until done. Set aside to cool.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, eggs, zest, swerve and liquid stevia. Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little. It will continue to cook.It will get a golden brown.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries.

Notes

You can opt out of lime juice if you don’t have it.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

The post Low Carb Cheesecake Recipes with Almond Flour Crust appeared first on Spinach Tiger.

Low Carb Chocolate Cupcakes, Sugar Free Frosting

Back when I posted this a few years ago, it was near Valentine’s Day.  I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!

As mentioned above, since then, I’ve opened a home keto bakery and have greatly improved the recipe. My chocolate cake gets raves and sells out all the time.

These are good. So good that they fool non-keto bakers. I’m so proud of this recipe.

Low Carb Chocolate Cupcake Recipe with Many Options

Top with Chocolate frosting or my new favorite, this keto vanilla buttercream. My biggest seller is chocolate with peanut butter frosting and I promise to bring that recipe to the blog soon. However, you can top with this Texas Sheet Cake frosting or my other wildly popular German Chocolate Cake Frosting.

My original (not low carb) chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.

I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.

Ingredients for a Low Carb Cupcake  

After literally baking hundreds of these chocolate cakes, I know this recipe works. It’s a combination of almond and coconut flours with lots of eggs and good shot of espresso. You can leave the coffee out by adding a little more milk. It’s still amazing.  I use sour cream for extra moistness.

I am still using Swerve (powdered erythritol) as my sweetener.

The Process for the Low Carb Chocolate Cupcake Recipe

Make sure you mix the dry ingredients together with a whisk very well.  Add eggs one at time.

Always spray the cupcake liners. For some reason coconut flour batter sticks more to the liners. The only liners I know to be truly non-stick are Oxo’s silicone liners.

What kind of Unsweetened Cocoa Should I use?

After much trial and error, and much frustration, I have found the one cocoa powder, actually a cacao, from Better Body Foods that works perfectly. I used to use Hershey’s natural with some of their extra dark. They changed their formula and it was a huge disappointment.  The ONE powder that works amazingly well with lots of flavor is the cacao from Better Body Foods.

What is Swerve?

I wrote an F.A.Q.  Swerve article here answering the most common questions.

Chocolate Frosting for a Low-Carb Cupcake Recipe

This is the easiest (but trickiest) part of a low-carb cupcake recipe. I use the Swerve Confectioner’s sugar with butter and a little cream cheese. Unlike regular confectioner’s sugar, you won’t need to use as much. I rarely use more than one cup. My ratio is 1/2 cup butter to 1/2 cup Swerve. You will NOT use as much as you think you will.

I chose not to pipe the frosting because I wanted a small amount of frosting per cupcake. Piping tends to use a lot of frosting which would be too much.

Mini Hearts Garnish

Quite by accident, I found the cutest little topper. I melted down 72% dark chocolate and filled this mini heart mold.

I ordered these adorable reversible cupcake liners on amazon.

Happy Heart Day everyone. Love All.

You might also love these grain free red velvet cupcakes and these most recent grain free coconut cupcakes. 

You will love this with this amazing chocolate frosting. 

Keto Birthday Cake

Keto Chocolate Ganache  Bundt Cake

Keto Chocolate Ganache

Keto Vanilla Butter Cream

Keto German Chocolate Cake

Keto Chocolate Whoopie Pie

Keto Chocolate Mini Bundt Cakes

Keto Texas Sheet Cake

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Low Carb Chocolate Cupcake Recipe

The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.

Course Keto Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 414kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes Ingredients

• 2 cups blanched almond flour 230 grams
• 2 tablespoons coconut flour 26 grams
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
• 6 eggs
• 1 teaspoon vanilla
• 1 cup granulated swerve powdered erythritol
• 1/2 cup avocado oil
• 1/4 cup almond milk
• 4 tablespoons sour cream
• 1/4 cup strong coffee Optional can replace with more almond milk
• baking spray

Chocolate Frosting Ingredients

• 1 cup butter unsalted room temperature
• 1 cup Confectioner's Swerve
• 1/2 cup unsweetened cocoa see notes
• 4 tablespoons cream cheese softened at room temperature
• 1 teaspoon vanilla
• 4 tablespoons heavy cream if needed

Instructions

Chocolate Cupcake Instructions

• Preheat oven to 350 degrees F.
• Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Set aside.
• Mix avocado oil and erythritol (Swerve) together)
• Add eggs one at a time.
• Add coffee, milk, and sour cream. You can mix these together first.
• Add vanilla to wet ingredients.
• Add dry ingredients and mix on medium just until mixed. Don't overmix.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
• Cool completely before frosting.

Chocolate Frosting Instructions

• Sift together cocoa and swerve. Set aside.
• Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
• Add cocoa swerve mixture to butter 1/4 cup at a time.
• Add vanilla.
• Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.

Notes

In place of the coffee, you can use more buttermilk.

There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.

If you don't think the frosting is sweet enough, add up to 1/4 cup more. 

Nutrition

Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g

The Original Recipe (Coconut Flour only below).

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Keto Coconut Flour Chocolate Cake

Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes, or cupcakes.

Course Dessert Keto

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Angela Roberts

Ingredients

• 1/2 cup plus 2 tablespoons coconut flour
• 3/4 cups granulated Swerve
• 1/2 cup natural cocoa powder like Hershey's regular or Ghiradelli
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter see notes
• 1/4 cup avocado oil see notes
• 6 extra large eggs
• 1 teaspoon vanilla paste
• 5 drops stevia glycerite
• 2 tablespoons sour cream
• 2 tablespoons strong coffee
• 
  Chocolate Frosting Recipe Here
• 
  
• Vanilla Glaze Ingredients
• 1 cup Confectioner's Swerve
• 2 tablespoons cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla paste ORDER HERE
• dash salt

Instructions

• Cake Instructions
• Prepare pan with baking spray.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
• Mix butter well. Add avocado oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in eggs one at a time until each is well incorporated.
• Add in vanilla and stevia glycerite.
• Add sour cream and coffee. Mix well.
• Add in remaining dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
• Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.

Glaze Instructions

• Mix confectioner's Swerve with cream cheese.
• Add vanilla.
• Add in heavy cream and mix well. This can be done in a small bowl.
• Cool Cakes completely before removing from pan.
• Pour glaze over cakes.
• You can refrigerate up to five days.
• You can freeze up to 60 days.

Notes

5 net carbs per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.

The post Low Carb Chocolate Cupcakes appeared first on Spinach Tiger.