Still looking for a low-carb dessert for your Christmas? Try this one…
Low Carb Nut-Free Crust
1 cup (2 sticks of butter melted and cooled)
4 large eggs
½ teaspoon sea salt
1 ½ cups coconut flour
¼ baking powder
1 tablespoon of water
1. Mix all the ingredients of the low carb crust just until dough forms.
2. Divide dough in half to make the top and bottom of the pie crust.
3. Roll out with between two sheets of parchment paper. Set aside.
4. Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks.
5. Once you add the filling to the pie and the top crust.
1 ½ cups of berries (I used mulberries)
2 tablespoons of sugar substitute (I used Swerve)
1 8 ounce package of room temperature neufchâtel cream cheese or regular cream cheese
Many people miss such items as apple pie after going low carb. Hilda shows you here what she does with the mulberries from her mum’s tree in the garden. In Scotland you can use brambles in the autumn that you can pick for nothing. Now you know the secret of the pie crust you can experiment. I wouldn’t use mincemeat as in our Christmas pies though as that is too sugary for a low carb diet.
Pre-heat oven to 350
1. Place half the rolled low carb dough into a 9-inch pie pan.
2. Spread the cream cheese to the bottom of the crust.
3. Add the berries that have been mixed with the 2 tablespoons of sugar substitute over the cream cheese layer.
4. Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust.
5. Bake for 25 minutes until the topping is lightly brown.
6. Allow to cool before slicing.
7. Store in the refrigerator.
Best Low Carb Mexican Hot Chocolate Cookies
Hola amigos! Today, I thought I would share my Low Carb Mexican Hot Chocolate Cookies. If you enjoy chocolate and spices you’re going to love this cookie. I had been toying with the idea of a low carb cookie that reminds us of Mexican hot chocolate. If you are not familiar with Mexican hot chocolate, the addition of cinnamon and cayenne pepper give a regular hot chocolate a major taste boost.
The funny thing is that here in Miami the weather is starting to get warmer and frankly hot chocolate is not on most of our minds. However, we can still enjoy this flavor profile in a delicious low carb keto friendly cookie. What’s neat about adding cinnamon and cayenne pepper to this cookie is that these two spices are known to raise your metabolism. If that’s not a reason to enjoy this cookie, I don’t know what is.
This recipe will produce a very rich chocolate cookie and you can add less spices or leave them out completely if you are not a fan of spicy foods.
Low Carb Mexican Hot Chocolate Cookies
8 ounces of unsweetened chocolate baking squares
4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
½ cup of butter (1 stick)
4 eggs whole eggs
1 teaspoon of vanilla extract
2 teaspoon baking powder
¼ sea salt
2 teaspoons of cinnamon powder
¼ teaspoon of ground cayenne pepper
¼ teaspoon of black pepper
1 1/4 cup of almond flour finely milled
2 cup sugar substitute (I use Swerve)
1. Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
2. Melt the 8 ounces unsweetened chocolate baking squares and 4 ounces (1/2 cup) of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
3. In a separate bowl mix the almond flour, baking powder, sea salt, and spices and set aside.
4. Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well.
5. To this batter add the dry ingredients in the separate bowl and stir until just combined.
6. Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
7. Place spoonfuls of the chilled dough on the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
Recipe makes 2 dozen cookies
Italian Almond Carrot Cake (Torta di Carote)
This cake is gluten-free and made with olive oil. It is not your traditional American carrot cake.
You can also buy the carrots shredded from the supermarket.
1/2 cup regular olive oil, not extra-virgin
1/4 cup pine nuts
3 cups shredded carrots
1/2 cup granulated sugar substitute
1 teaspoon vanilla extract
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1 lemon, zest finely grated and juiced
1 cup mascarpone
2 tablespoons rum
Preheat the oven to 350 degrees F. Line the base of a 9 inch springform pan with a parchment paper cut to fit the bottom. Coat with olive oil spray.
Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels. Wrap the towels around the carrots to soak up the excess liquid.
Using the whisk attachment in an electric mixer, combine the sweetener and olive oil until creamy.
Whisk in the vanilla and eggs. Fold in the almond meal/flour, nutmeg, grated carrots, toasted pine nuts the lemon zest and lemon juice.
Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be not be very high in the pan.
Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.
Remove the cake from the oven and let it rest on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Low Carb Chocolate Sour Cream Cupcakes
4 ounces unsweetened chocolate
2 cups of sugar substitute (I use Swerve)
1 cup of finely milled almond flour
½ cup of coconut flour
2 teaspoons of baking powder
½ teaspoon of sea-salt
1 cup of strong coffee
½ cup sour cream
½ cup of melted butter cooled
1. Pre-heat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. Melt the chocolate in a double broiler and allow to cool.
3. Combine the sugar substitute, almond and coconut flours, baking powder and sea-salt. Set bowl aside.
4. In a small bowl combine the hot coffee, sour cream and melted butter.
5. In a large stand-up mixer set to low add the coffee mixture to the dry ingredients. Mix till well combined.
6. Add the eggs and mix till fully incorporated.
7. Lastly, add the melted chocolate to the batter and combine till blended.
8. Pour batter into the cupcake tins and bake for 20-25 minutes until an inserted toothpick comes out clean.
9. Allow to cool before eating. May be frosted with your favorite low carb frosting or left bare.
Low Carb Sour Cream Cinnamon Coffee Cake
2 cups of almond flour finely milled
1 ¼ cup of sugar substitute
2 tablespoons of baking powder
2 1/2 teaspoons of ground cinnamon
1 teaspoon of sea salt
¼ teaspoon of baking soda
¼ teaspoon nutmeg
½ cup (1 stick) melted butter cooled
1 cup of sour cream
Low Carb Crumb Topping
1 cup of almond flour (I used finely milled)
½ cup of coconut flour
½ cup of sugar substitute (I used Swerve)
½ cup of your favorite low carb nuts (I used pecans)
½ cup (1 stick) cold butter sliced thinly
2 teaspoons of ground cinnamon
¼ teaspoon of sea salt
- Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
- Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
- Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
- Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
- Cool the cake for 20 minutes before slicing and serving.
Serves 15 3.6 net carbs per slice
Enjoy in good health!
Low Carb Pecan Shortbread Cookies
1 cup (2 sticks) unsalted butter at room temperature
1 ¼ cup of sugar substitute (I use Swerve)
1 teaspoon of vanilla extract
2 ½ cups of finely ground almond flour
1 teaspoon of baking powder
½ teaspoon sea salt
½ cup of coarsely chopped pecans (you may omit or substitute other nuts of your choice)
- Pre-heat oven to 325 degrees. Line two cookie sheets with parchment paper or leave un-greased.
- In a stand-up mixer cream the butter, sugar substitute and vanilla until well incorporated.
- Add the almond flour, sea salt, baking powder and blend till mixed. Once combined add the chopped pecans and mix again.
- Spread the dough in a 10×10 square pan or drop cookie dough by spoonful’s onto a ungreased cookie sheet. Place pan or cookie sheet in the fridge to cool for 30 minutes. This will ensure that the cookie has the traditional crisp texture in shortbread.
- I like to score and add fork tine marks on my bars before placing in the oven to allow for easy cutting afterwards. This is not necessary if you are making individual cookies.
- Bake in a 325 degrees’ oven until they are lightly golden brown about 25-30 minutes
- Allow the shortbread cookies to cool before eating and storing.
Makes 2 1/2 dozen cookies at 2.5 net carbs per cookie
Low Carb Brown Butter Cake
2 cups of (4 sticks) unsalted butter melted and lightly browned
6 large eggs
2 cups of finely milled almond flour
2 cups of sugar substitute
1 ½ teaspoon of baking powder
½ teaspoon of sea salt
1. Pre-heat oven to 350 degrees. Lightly grease a 10-inch spring-form pan with butter.
2. Melt and lightly brown the butter in a saucepan and allow to cool completely.
3. Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
4. Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine
5. Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean.
8. Allow this cake to cool completely before serving. Store in the refrigerator.
Enjoy in good health!
Cake makes 16 servings at 3.2 net carbs per slice