Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for one serving (recipe makes 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Cookie): Calories: 105, Carbohydrates: 2.9g, Fiber: 1.5g, NET CARBS: 1.4g, Protein: 1g, Fat: 5g ( Servings 12 Large cookies )
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Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Cinnamon Roll): Calories: 210, Carbohydrates: 4g, Fiber: 1g, NET CARBS: 3g, Protein: 7g, Fat: 18g
For extra gooey Cinnamon Rolls, heat the Icing ingredients in a small saucepan. Once melted, poke holes in the cinnamon buns using a fork, then pour the warm icing all over the top. This will seep down into the cinnamon rolls. I did this and also topped mine with unsweetened shredded coconut and chopped walnuts, and broiled briefly to toast the coconut.
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Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 3 servings: Calories 187, Fat 18g, Protein 3g, Carbohydrates 6g, Fiber 3.5g, NET CARBS: 2.5 grams
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 213 Calories, 19.2g Fat, 6g Protein, 6.1 Total Carbs, 3.6g Fiber,
If you WANT DAIRY in your pumpkin pie, please see the Variations Note below for those instructions!
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of ONE SLICE (out of 8 servings): Calories: 258 Net Carbs: 4.75 grams Fat: 20.5 grams Protein: 8.75 grams
I have made many different Pumpkin Pies over the years. Gluten & carb filled, gluten free but with sugar, and gluten free/dairy free. But this attempt at a Keto/Gluten Free/Dairy Free/Sugar Free Pumpkin Pie was a lot easier than I anticipated! This pie set up beautifully and was devoured by my Non- Keto but Gluten Free family. They said it got better the longer it set in the fridge. So this would be something you could definitely make a day or 2 before Thanksgiving to free up your time on Turkey Day.
Keto & Dairy Free Pumpkin Pie by Noreen’s Keto Kitchen!
Servings: 8 slices from a 9-Inch Pie
Ingredients
Pie Crust:
2 cups of Superfine Almond Flour
1Medium Egg
2 Tablespoons of Lard (cold from the fridge) (You could use coconut oil here)
1/2 Tablespoon of Cinnamon (or to taste if you like it spicier)
1 Tablespoon of Swerve Low Carb Sweetener or Monkfruit
1/4 teaspoon of Salt
Pumpkin Pie Filling:
1 2/3cups of Canned Pumpkin Puree (make sure to get one without any added sugars/starches, etc.)
8Tablespoons of Swerve Low Carb Sweetener or Monkfruit
3teaspoons ofPumpkin Pie Spice Mix (or to taste if you like it spicier)
1 1/2 teaspoons of Cinnamon (or to taste if you like it spicier)
2 Medium Eggs
1cup ofUnsweetened Coconut Milk or Unsweetened Almond Milk
Instructions:
For the Pie Crust:
Preheat oven to 400F.
In a medium bowl, add the Almond Flour, Salt, Cinnamon and mix until well blended.
Next, add the cold Lard & Egg to the Almond Flour mixture.
Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients.
The mixture will start to resemble crumbly breadcrumbs.
Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.
Put the pie dough in between 2 pieces of parchment paper and roll it into a circular shape a bit bigger than your pie dish. I used a 9-Inch pie dish for this recipe.
Remove the top piece of parchment paper and flip the pie crust over into your pie dish, releasing the dough from the parchment.
If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it! (Pics Below)
Set the prepared pie crust aside and start on the filling.
For the Pumpkin Pie Filling:
Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl.
Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so.
Next, add in the Coconut or Almond Milk and mix until well combined.
Add your 2 eggs and whisk it well again, for about a minute.
Pour the pumpkin pie filling into the prepared 9- Inch Pie Crust.
Bake for about 40-45 minutes. The center may look a little wet but should only be slightly jiggly. If the crust is browning to quickly, lightly drape the pie with a piece of aluminum foil.
Remove from the oven and let cool. When completely cool, place in refrigerator, tightly covered for at least 3-4 hours, or even overnight.
Variations:
To make this recipe WITH DAIRY, simply substitute out the Lard in the crust for cold butter and use heavy cream in the pie filling instead of the coconut or almond milk. The measurements will remain the same as the non-dairy version.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Pie Crust: Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients. The mixture will start to resemble crumbly breadcrumbs.Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.Pie Crust: If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it!Pie Filling: Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl. Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so. Next, add in the Coconut or Almond Milk and mix until well combined. Add your 2 eggs and whisk it well againPour the pumpkin pie filling into the crust prepared 9- Inch Pie Dish. Bake for about 40-45 minutesOut of the oven and ain’t that a Pretty Keto/ Dairy Free Pumpkin Pie!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the bars. However, here is a general break down of the nutrition info for 16 servings: Per Bar- 242 Calories, 20g Fat, 7g Protein, 6 Total Carbs, 3g Fiber, 3g NET CARBS
Keto Cookie Cheesecake Bars by Noreen’s Keto Kitchen & Life!
Ingredients
Cheesecake Layer:
16 ounces of Full Fat Cream Cheese, softened to room temperature
3 Medium Eggs, at room temperature
1/2 cup of Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
Nutrition information will vary depending on what brands of ingredients you use and the size of your cookies. However, here is a general break down of nutrition info for ONE COOKIE (recipe makes about 4 dozen medium size cookies): Calories: 118 Carbs: 3 grams Dietary Fiber: 1.5 grams Net Carbs: 1.5 grams Fat: 12 grams Protein: 12 grams
Keto Pumpkin Spice Cookies by Noreen’s Keto Kitchen & Life!
INGREDIENTS:
2 cups of Superfine Almond Flour
1/2 cup of Coconut Flour
2 teaspoons of Baking Powder
3/4 cup of Canned Pumpkin
2 sticks of Butter, softened to room temp.
2 Eggs
2 teaspoons of Vanilla Extract
1/2 cups of Brown Swerve, packed
1/2 cup of Granular Swerve
1-2 teaspoons of Pumpkin Spice Seasoning Mix
2 teaspoons of Cinnamon
I added some SF chocolate chips to a dozen of these cookies, that’s what is pictured above =)
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:
Per slice: 263 Calories, 24.4g Fat, 6.8g Protein, 5.9 Total Carbs, 1.5g Fiber, 4.4g NET CARBS
NOTE: some people may argue that peaches are not Keto, BUT I say why not? The amount of carbs in this recipe is totally reasonable to be considered Low carb/Keto, with a good amount of fat to boot!
Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
Keto Original Cheesecake Brownies by Noreen’s Keto Kitchen & Life!
Servings: 16
Ingredients:
Cheesecake Layer
1 cup cream cheese (8oz), softened to room temperature
1/4 cup low carb granulated sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature
1 teaspoon vanilla extract
Brownie Layer
1/2 cup Superfine Almond Flour
3 Eggs, at room temperature
12 Tablespoons of butter
1/4 cup unsweetened dark cocoa powder
2 oz of unsweetened baking chocolate coarsely chopped
3/4 cup low carb granulated sweetener (Swerve/Erythritol or Monkfruit)
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.
Cheesecake Layer
Make the cheesecake layer first.
Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth.
Mix in the egg and vanilla until fully combined. Set aside for later.
Brownie Batter
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife. ***I would almost always rather they be a tad under cooked than over cooked. Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
Allow to cool completely on a rack. Refrigerate for a few hours or overnight to set the cheesecake.
Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
Store in the fridge. Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly. If you completely lack self-control, they freeze amazingly well!
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
Keto Orange Creamsicle Brownies by Noreen’s Keto Kitchen & Life!
Ingredients:
Cheesecake Layer
1 cup of full fat Cream Cheese (8oz), softened to room temperature
1/4 cup of low carb granulated sweetener (I use Swerve/Erythritol or Monkfruit)
1/4 cup of Unsweetened Coconut Flakes
1 Egg at room temperature
1/2 teaspoon of Vanilla Extract
1 teaspoon of Orange Extract (maybe as much as 2, use your judgement on taste here)
Optional: orange food coloring
Brownie Layer
1/2 cup Superfine Almond Flour
3 Eggs, at room temperature
12 Tablespoons of Butter, melted
1/4 cup Unsweetened Dark Cocoa Powder
2 oz of unsweetened baking chocolate coarsely chopped
3/4 cup of low carb granulated sweetener (Swerve/Erythritol or Monkfruit)
1 teaspoon of baking powder
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.
Cheesecake Layer
Make the cheesecake layer first.
Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth.
Mix in the egg, vanilla, orange extract and coconut. Mix until fully combined. Set aside for later.
Brownie Batter
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife. ***I would almost always rather they be a tad under cooked than over cooked. Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
Allow to cool completely on a rack. Refrigerate for a few hours or overnight to set the cheesecake.
Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
Store in the fridge. Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly. If you completely lack self-control, they freeze amazingly well!
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
What makes these better than my previous recipe for Chocolate Chip Cookies? The Swerve Brown Sugar that’s for sure!! It really does give these cookies that classic texture and taste. These are so good that my NON- KETO boyfriend requests them now all the time!
Nutrition information will vary depending on what brands of ingredients you use and the size of your cookies. However, here is a general break down of nutrition info for ONE COOKIE (recipe makes about 4 dozen medium size cookies): Calories: 118 Carbs: 3 grams Dietary Fiber: 1.5 grams Net Carbs: 1.5 grams Fat: 12 grams Protein: 12 grams
Even Better Keto Chocolate Chip Cookies by Noreen’s Keto Kitchen & Life!
Recipe makes about 4 dozen medium size cookies
Ingredients:
2 & 1/2 cups of Superfine Almond Flour
1/3 Cup of Coconut Flour
2 sticks of Butter, 8 ounces (salted), softened to room temperature
Combine Almond Flour, Coconut Flour & Baking Powder in a bowl.
Stir until well blended. Set aside.
In a large bowl, cream the Butter with an electric mixer until soft, about 2 minutes
Mix in low Carb Sweetener and continue to cream the Butter until it is light and fluffy (at least 2 more minutes). The longer you cream the butter and sweetener together the better.
Add the Vanilla Extract and Eggs. Mix well.
With a spatula, add in half of your Flour Mixture to the creamed butter- stirring until just incorporated.
Then stir in the remainder of the flour.
Stir in the Sugar Free Chocolate Chips
Cover bowl and refrigerate cookie dough for at least 1 hour or even overnight.
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Scoop cookie dough into balls and flatten them slightly with a fork.
The cookies will spread a bit during baking.
For a crisper cookie, flatten them a lot, for a softer cookie flatten them slightly.
Place cookie dough on the parchment lined cookie sheet. Bake the cookies for 8-10 minutes.
Watch your oven carefully as it will vary and cookies go from under cooked to over cooked very quickly.
Allow the cookies to cool about 5 minutes on the baking trays before transferring to a cooling rack.
If cookies are too crumbly to move, allow them to cool completely on the baking sheet before transferring.
They will firm up nicely as they set and cool.
Store the Keto Kookies in an airtight container. I left mine in the cupboard but refrigerating or freezing should be okay as well.
Hope you enjoy these as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:
Per slice: 257 Calories, 22.7g Fat, 6.3g Protein, 8 Total Carbs, 2.5g Fiber, 5.5g NET CARBS
Keto Blueberry Cheesecake by Noreen’s Keto Kitchen & Life!
Ingredients
Cheesecake Filling
16 ounces of Full Fat Cream Cheese, softened to room temperature
3 Medium Eggs, at room temperature
1 pint of fresh blueberries ( you can use frozen but thaw and drain well), to decrease carb count simply use less berries
Zest of half a lemon (optional)
1/2 cup of Powdered Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
2 teaspoons of Vanilla Extract
Cheesecake Crust
1 Cup of Superfine Almond Flour
1/2 Cup of Coconut Flour
1/2 Cup of Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
Preheat the oven to 350 degrees F. I used a 9 inch round pie or cake pan. Line the pan with parchment paper.
Cheesecake Crust: mix the coconut flour, almond flour, low carb sweetener and cinnamon in a medium bowl. Stir in the melted butter and vanilla extract and mix until well combined. The dough will be crumbly, kind of like wet sand.
Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
Cheesecake Filling: In the meantime, beat the cream cheese and low carb sweetener together at a medium speed until fluffy.
Add in the eggs and vanilla and beat for at least 1 minute on medium/high speed.
Add in the blueberries and stir well with a spatula. You can leave them whole or mash them a little, that’s up to you.
Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
Bake for about 35-40 minutes, or until the center is almost set, but still a bit jiggly.
Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free – 1.3 g Net Carbs
This recipe is super easy and uses just a few simple ingredients. One bowl and a microwave is all you need to make creamy, delicious Keto Orange Fudge.
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the pieces. However, here is a general break down of the nutrition info for 16 servings (1 recipe):
Per piece: 113 Calories, 10.9g Fat, 1g Protein, 2.7g Total Carbs, 1.4g Fiber, 1.3 g Net Carbs
Keto Orange Fudge by Noreen’s Keto Kitchen!
Ingredients:
3/4 cup of Low Carb Powdered Sweetener ( I use granular Swerve that I grind in my nutribullet)
1/3 cup of Unsweetened Cocoa Powder
2 ounces of Unsweetened Baking Chocolate, chopped
1/2 cup of Salted Butter ( 1 stick)
2/3 cup of Heavy Whipping Cream
2 teaspoons of Orange Extract
1.5 teaspoons of Vanilla Extract
Toppings: you can add chopped walnuts, almonds, unsweetened shredded coconut, Lily’s Chocolate Chips, the options are endless!
Line a small square pan or tupperware container (less than 6 inch) with aluminum foil. Make sure to line the edges of the pan with foil as well.
Grease the foil well with butter.
In a medium microwavable bowl, add the butter, heavy cream, cocoa powder and baking chocolate.
Microwave for 1 minute, stir well, microwave again for 1 minute, stir well, and repeat until all the baking chocolate bits are melted (2-3 minutes total)
Stir in the powdered slow carb sweetener, orange extract and vanilla extract
Stir mixture well until smooth and creamy and the sweetener is dissolved.
Pour fudge batter into prepared pan.
Cover and refrigerate for about 2 hours or until firm.
Lift the fudge from the pan using the foil sides
Cut into squares of your desired size
Store in an airtight container in the fridge or freezer.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
***Some Handy Dandy Tips from Noreen’s Keto Kitchen:
These are awesome as little Keto Hot Fudge Pods!! What does that mean? Well, heat one of the fudge pieces up in the microwave for about 20 seconds and you get……. Keto Hot Fudge! Yum! Pour over your favorite Keto desserts (Brownies, Cheesecakes,etc) or Low Carb Ice Cream.
Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free – 1.3 g Net Carbs
This recipe is super easy and uses just a few simple ingredients. One bowl and a microwave is all you need to make creamy, delicious Keto Fudge.
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the pieces. However, here is a general break down of the nutrition info for 16 servings (1 recipe):
Per piece: 113 Calories, 10.9g Fat, 1g Protein, 2.7g Total Carbs, 1.4g Fiber, 1.3 g Net Carbs
Keto Quick & Easy Fudge by Noreen’s Keto Kitchen!
Ingredients:
3/4 cup of Low Carb Powdered Sweetener ( I use granular Swerve that I grind in my nutribullet)
1/3 cup of Unsweetened Cocoa Powder
2 ounces of Unsweetened Baking Chocolate, chopped
1/2 cup of Salted Butter ( 1 stick)
2/3 cup of Heavy Whipping Cream
1 teaspoon of Vanilla Extract
Toppings: you can add chopped walnuts, almonds, unsweetened shredded coconut, Lily’s Chocolate Chips, Swirl in a little bit of low carb peanut butter, the options are endless!
Line a small square pan or tupperware container (less than 6 inch) with aluminum foil. Make sure to line the edges of the pan with foil as well.
Grease the foil well with butter.
In a medium microwavable bowl, add the butter, heavy cream, cocoa powder and baking chocolate.
Microwave for 1 minute, stir well, microwave again for 1 minute, stir well, and repeat until all the baking chocolate bits are melted (2-3 minutes total)
Stir in the powdered slow carb sweetener and vanilla extract
Stir mixture well until smooth and creamy and the sweetener is dissolved.
Pour fudge batter into prepared pan.
Cover and refrigerate for about 2 hours or until firm.
Lift the fudge from the pan using the foil sides
Cut into squares of your desired size
Store in an airtight container in the fridge or freezer.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
***Some Handy Dandy Tips from Noreen’s Keto Kitchen:
These are awesome as little Keto Hot Fudge Pods!! What does that mean? Well, heat one of the fudge pieces up in the microwave for about 20 seconds and you get……. Keto Hot Fudge! Yum! Pour over your favorite Keto desserts (Brownies, Cheesecakes,etc) or Low Carb Ice Cream.
Chocolate Cheesecake with a Chocolate Crust ( I threw some strawberries into the cheesecake batter as well)
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:
Per slice: 222 Calories, 18.5g Fat, 6.4g Protein, 9 Total Carbs, 5g Fiber, 4g NET CARBS
Keto Chocolate Cheesecake with a Chocolate Crust by Noreen’s Keto Kitchen!
Ingredients
Cheesecake Filling
16 ounces of Full Fat Cream Cheese, softened to room temperature
2 Medium Eggs, at room temperature
1/2 cup of Low Carb Sweetener, granulated ( I use Swerve, Monk Fruit, or Xylitol)
1/2 cup of Unsweetened Cocoa Powder
2 teaspoons of vanilla extract
Chocolate Crust
1 Cup of Superfine Almond Flour
1/2 Cup of Coconut Flour
1/2 Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
Preheat the oven to 350 degrees F. I used a 9 inch round cake pan. Line the pan with parchment paper.
Chocolate Crust: mix the coconut flour, almond flour, low carb sweetener and cocoa powder in a medium bowl. Stir in the melted butter and mix until well combined. The dough will be crumbly, kind of like wet sand.
Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
Cheesecake Filling: In the meantime, beat the cream cheese, low carb sweetener and cocoa powder together at a medium speed until fluffy.
Add in the eggs and vanilla and beat for about 1 minute on medium/high speed.
Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
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About to go in the oven!! I added fresh picked strawberries to mine!
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices :
Per slice: 213 Calories, 19.2g Fat, 6g Protein, 6.1 Total Carbs, 3.6g Fiber,
2.5g NET CARBS per slice
Keto Cinnamon Coffee Cake by Noreen’s Keto Kitchen!
Ingredients:
Coffee Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut Flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
3/4 Cup of Butter (12 Tablespoons), melted
1/2 Cup of Full Fat Sour Cream
1 teaspoon of Baking Powder
1 teaspoon of Vanilla Extract
1 teaspoon of Cinnamon
Coffee Cake Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened to room temp
1 teaspoon of Cinnamon
1/4 cup of Walnuts, chopped (optional)
Dust with Coconut flour or powdered low carb sweetener (optional)
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter, about a minute.
Add the eggs, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour and baking powder. Mix until well combined.
Pour cake batter into parchment lined tin.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 20-25 minutes. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely. Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Dust lightly with coconut flour or powdered low carb sweetener, using a small sive.
Keep in an airtight container in the fridge for up to a week.
Variations: Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! As you can see the possibilities are endless.
I made this recipe in a rectangle glass pan but it could easily be made into individual muffins
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard cake pan:
Per slice: 230 Calories, 20g Fat, 6g Protein, 6 Total Carbs, 4g Fiber,
2g NET CARBS per slice
Keto Strawberry Lemonade Cheesecake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, melted
1/4 Cup of Full Fat Sour Cream
1 teaspoon of Baking powder
1 teaspoon of Vanilla extract
Lemon Zest of 1 Lemon
8-10 Strawberries to garnish, cut in half ( I used thawed frozen berries and they worked great!)
Cheesecake Layer
1 cup cream cheese, softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg, and lemon zest until fully combined, about 1-2 minutes. Set aside for later.
CAKE LAYER
Preheat the oven to 350F degrees.
Line a 8-9 inch cake tin with parchment paper. You can make this in a small rectangle dish, loaf pan, etc.
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter.
Add the eggs, lemon juice, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin and spread out evenly.
Now pour the prepared cheesecake layer onto the lemon cake. Smoothing it out evenly.
Arrange the Strawberries on the top of the cheesecake layer, pushing them down slightly into the cheesecake.
Bake for 35-45 minutes until firm and the top is cooked.
A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place cake on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 15 serving slices in a standard 8×8 pan:
Per slice: 169 Calories, 13.9g Fat, 3.4g Protein, 6.7g Total Carbs, 4.6g Fiber,
2.1g NET CARBS
I make brownies with almond flour regularly, but I decided to branch out to coconut flour. I am so glad I did! These were moist and delicious. I microwave them for about 20 seconds, top with some whipped cream and I am in keto heaven! The ones in the pic I added chopped walnuts to the top before baking then poured over this glaze (Minus the lemon): https://atomic-temporary-149220612.wpcomstaging.com/2018/11/17/keto-lemon-crumb-cake/ It was really tasty. Next time I am thinking of adding some unsweetened coconut flakes to the glaze to make it “german chocolate cake” like…… YUM!!
Keto Coconut Flour Brownies by Noreen’s Keto Kitchen!
Ingredients:
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
3/4 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener),
Line a 8×8 baking dish or a loaf cake tin with parchment paper.
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave
Meanwhile, in a separate bowl, combine the dry ingredients: coconut flour, low carb sweetener, cocoa powder and baking powder.
In a big bowl, add the sour cream, vanilla extract and then crack the 3 eggs and beat them with an electric mixer for at least a minute or two.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about a minute
Slowly stir in all the dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour brownie batter into parchment lined loaf tin.
Bake for 15-25 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
*** The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife.***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 230 Calories, 20g Fat, 6g Protein, 6 Total Carbs, 4g Fiber,
2g NET CARBS
Keto Lemon Crumble Cheesecake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, melted
1/4 Cup of Full Fat Sour Cream
1/4 teaspoon of Salt
1/2 teaspoon of Baking powder
1/2 teaspoon of Vanilla extract
Lemon Zest of 1/2 a Lemon
Squeeze or 2 of lemon juice
Crumble Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened
1 teaspoon of Cinnamon
Cheesecake Layer
1 cup cream cheese, softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature
Lemon zest of 1/2 a lemon
Instructions:
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg, and lemon zest until fully combined. Set aside for later.
CAKE LAYER
Preheat the oven to 350F degrees.
Line a loaf cake tin with parchment paper.
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter.
Add the eggs, lemon juice, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, salt, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin.
Now pour the prepared cheesecake layer onto the lemon cake in the loaf tin.
You can use a butter knife to gently swirl the cake batter and cheesecake layer a little bit. Totally an optional step here.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 35-45 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
Variations: Not a fan of Lemon? Leave it out for a plain but awesome coffee cake. Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the cheesecake layer?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.
*** I made this recipe in a loaf pan but it could easily be made into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Noreen’s Keto Kitchen & Life 