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    Keto Chocolate Pound Cake

    Keto Chocolate Pound Cake

    Keto|Gluten-Free|PeanutFree

    Ingredients

    • 4 eggs
    • ½ cup butter melted
    • ¾ cup Swerve sweetener
    • ¼ cacao powder
    • 2 tablespoons instant coffee granules
    •  cup coconut flour
    • ½ cup almond flour
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt
    • 1 Evolved Chocolate Midnight Coconut bar melted

    Instructions

    • Line a 9" x 5" loaf pan with parchment paper and set aside.
    • In a medium mixing bowl, combine eggs, melted butter, swerve sweetener, cacao powder, and coffee granules. Mix well.
    • Add the coconut and almond flours, baking soda, and salt. Mix until everything's well incorporated and there are no more lumps.
    • Pour the batter into the loaf pan and bake for 35 minutes.
    • Cool for 10 minutes. Drizzle with a melted Evolved Chocolate Midnight Coconut bar and enjoy.

    PEANUT BUTTER COOKIES THAT ARE SHOCKINGLY KETO

    PEANUT BUTTER COOKIES THAT ARE SHOCKINGLY KETO

    Gluten-free|Keto
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 min 
    Servings: 12 cookies

    Ingredients

    • 1 stick (8 ounces) unsalted butter
    • ¾ cup Swerve brown sweetener
    • 1 cup smooth or chunky, unsalted, unsweetened peanut butter
    • 1 cup almond flour
    • ½ teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 2 eggs

    Instructions

    • Prepare a baking sheet lined with parchment paper.
    • Add butter to a saucepan and melt over medium-low heat.
    • Add Swerve brown sweetener and whisk into the melted butter.
    • Stir in peanut butter and mix all together. Remove from heat and set aside to cool.
    • In a medium-size mixing bowl, combine the almond flour, sea salt, and cinnamon.
    • Pour the peanut butter mixture into the dry ingredients and mix well.
    • Add the vanilla extract and eggs. Mix thoroughly until a dough forms. 
    • Place a tablespoon of cookie dough on the lined baking sheet. Press down each cookie gently with a rubber spatula or fork. 
    • Sprinkle sea salt over the cookies and bake for 15 minutes until golden brown.
    • Remove and allow to cool completely. Enjoy alone or with your favorite keto mousse.

    INSTANT POT MEXICAN HOT CHOCOLATE

    INSTANT POT MEXICAN HOT CHOCOLATE

    Dairy-free|Gluten-Free|Paleo
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Servings: 8 servings

    Equipment

    • Instant Pot

    Ingredients

    • 3 cups dairy-free milk we used 2 cups coconut milk and 1 cup almond milk
    • 2 bars Evolved Chocolate Signature Dark
    • 3 tablespoons honey
    • 1 teaspoon pure vanilla extract
    • Pinch of sea salt
    •  teaspoons ground cinnamon
    •  teaspoon cayenne pepper
    • ½ teaspoon orange zest

    Instructions

    • Add the dairy-free milk, chocolate, honey, vanilla, sea salt, cinnamon, Cayenne pepper, and orange zest to the liner of the instant pot.
    • Whisk the ingredients well and close the lid.
    • Set the valve to sealing.
    • Use the saute setting. Cook for about 5 minutes or until instant pot beeps.
    • After the instant pot beeps, turn it off. Allow the pressure to release for 5 minutes before opening the valve to release the remaining pressure.
    • Carefully remove the lid and mix the hot chocolate with a whisk.
    • Serve immediately with a dollop of coconut whipped cream.

    Notes

    Subsitutions
    You can use 5 ounces of semi-sweet chocolate chips instead of Evoled Chocolate bars but recipe might not be paleo, depending on the brand of chocolate chips used.
    For a vegan version, you can sub honey for maple syrup. 
    For a keto version, you can use monk fruit in place of honey or maple syrup. 

    BANANA CHOCOLATE CHUNK MUFFIN RECIPE FOR BEGINNER BAKERS

    muffing being held in hand

    Paleo Banana Chocolate Chunk Muffins

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Keyword: dairy-free, gluten free, Paleo, peanut-free, tree nut-free
     
    Servings: 12 muffins

    Ingredients

    • 3 bananas mashed
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • ½ cup coconut oil melted
    • ½ cup honey
    •  cups cassava flour
    • 1 teaspoon baking soda
    • ¼ teaspoon sea salt
    • 1 Evolved Signature Dark bar chopped

    Instructions

    • Preheat the oven to 350℉.
    •  Prepare a regular-size muffin or cupcake pan by lining it with standard cupcake wrappers (2" x 1 ¼").
    •  In a medium-size bowl, mix the mashed bananas, egg, vanilla extract, coconut oil, and honey, and set aside.
    •  In a separate bowl mix the flour, baking soda, and salt.
    • Add the flour mixture to the wet ingredients and combine thoroughly until a batter forms.
    • Mix in the chocolate chunks.
    • Scoop about 3 tablespoons of batter into each cupcake liner, about ¾ of the way up.
    • Bake for 25-30 minutes or until a toothpick inserted into the muffins comes out clean. 
    • Let cool for 10-15 minutes and enjoy!

    QUICK KETO COOKIE DOUGH CHEESECAKE DIP

    QUICK KETO COOKIE DOUGH CHEESECAKE DIP

    Gluten-Free|Keeto|Low carb|No bake|Peanut-free
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins 
    Servings: 8

    Ingredients

    • 8 ounces full-fat cream cheese
    • 2 tablespoons Swerve Confectioner's Sweetener
    • ½ cup cashew butter
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon heavy cream
    • ½ bar Midnight Coconut dark chocolate chopped

    Instructions

    • Using a food processor, mix all the ingredients except the chopped chocolate until smooth.
    • Place into a bowl and stir in the chopped chocolate.
    • Serve and enjoy with your favorite dippers!

    Notes

    SUBSTITUTIONS
    Any nut butter of your choice can be used
    You can sub a vegan version of cream cheese in place of dairy-based cream cheese.
    You can use sub Swerve for monk fruit or stevia.

    PALEO CHOCOLATE CUPCAKES WITH SWEETENED CASHEW BUTTER FROSTING

    PALEO CHOCOLATE CUPCAKES WITH SWEETENED CASHEW BUTTER FROSTING

    Dairy-free|Gluten free|Paleo|Peanut-free
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
     
    Servings: 12 cupcakes

    Ingredients

    Chocolate Cupcake Ingredients

    • 1 cup almond flour
    • 1 cup cocoa powder
    • ½ teaspoon baking soda
    • 1 teaspoon cream of tartar
    • ¼ teaspoon sea salt
    • ½ cup maple syrup
    •  cup unsweetened applesauce
    •  cup coconut oil
    • 3 eggs
    • 1 teaspoon pure vanilla extract

    Cashew Butter Frosting Ingredients

    •  cups creamy cashew butter
    • ½ cup maple syrup
    • ½ bar melted Evolved Signature Dark chocolate
    • ¼ cup coconut milk
    • 1 teaspoon pure vanilla extract

    Instructions

    For the Chocolate Cupcakes

    • Preheat the oven to 350℉ and line a regular-size cupcake tin with standard cupcake liners (2" x 1¼").
    • In a medium-size bowl, mix the flour, cocoa powder, baking soda, cream of tartar, and salt. Set aside.
    • In another bowl, mix the maple syrup, applesauce, coconut oil, eggs, and vanilla extract.
    • Transfer the wet to the dry ingredients and mix thoroughly.
    • Fill each cupcake liner halfway full and bake for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    • Cool cupcakes completely before frosting.

    For the Cashew Butter Frosting

    • Using a medium-size bowl, whisk all ingredients together until you have a smooth consistency.
    • Spoon the frosting into a piping bag with a decorating tip of your choice.
    • Pipe your frosting onto the cupcakes and enjoy!

    Notes

    Evolved Products You’ll Need 
    Half of a 2.5 oz bar of Evolved Signature Dark Chocolate

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