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    Raspberry Dream Puffs

    Raspberry Dream Puffs

    Keto|Gluten-Free|PeanutFree

    Ingredients

    Dream Puffs Ingredients

    • 5 egg whites room temperature
    • 1 teaspoon cream of tartar
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons Swerve Confectioner’s Sweetener

    Raspberry Cream Ingredients

    • 1 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • 3 tablespoons Swerve Confectioner’s Sweetener extra for dusting
    • 4 ounces cream cheese room temperature and cut up in cubes
    • ½ cup fresh raspberries mashed with a fork

    Instructions

    For the Dream Puffs

    • Preheat the oven to 250℉ and line 2 baking sheets with parchment paper.
    • Spray the parchment paper with coconut oil baking spray to help lift the meringues off later. Set aside.
    • Using an electric hand mixer, beat the egg whites, cream of tartar and vanilla on medium speed until foamy.
    • Continue beating about 3 or 4 minutes and increase to high speed, adding the sweetener a tablespoon at a time until the egg white mixture forms stiff peaks.
    • Spoon the meringue into a piping bag with a piping tip in place and form a small rounded nest on the parchment paper.
    • Bake for 40 minutes or until firm with a slight golden color.
    • Take out and let them cool.

    For the Raspberry Cream Cheese Filling

    • Using an electric hand mixer, blend the heavy cream, vanilla extract, Swerve, and cream cheese until it’s very smooth. This should take 3 minutes.
    • Fold in the mashed raspberries. Refrigerate until ready to use.

    Assemble

    • Top the meringue puffs with raspberry cream cheese filling either by spooning it on or using a piping bag.
    • Top with a fresh raspberry and sprinkle with Swerve Confectioner’s Sweetener.

    KETO CHOCOLATE RUGELACH

    KETO CHOCOLATE RUGELACH

    Keto|Gluten-Free|PeanutFree

    Ingredients

    Dough Ingredients

    • 1 cup almond flour
    • ½ cup coconut flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • 1 teaspoon pure vanilla extract
    • 8 ounces full-fat cream cheese
    • 1 stick of unsalted butter cut up into pieces at room temperature

    Filling Ingredients

    • 5-6 ounces finely chopped semi-sweet chocolate We used 2 Evolved Signature Dark bars
    • ¼ cup granulated monk fruit
    • ½ cup finely chopped pecans
    • ½ teaspoon ground cinnamon
    • 2 tablespoons keto-friendly apricot jam we used Good Good Natural Sweetness Sweet Apricot Jam

    Topping Ingredients

    • 1 egg
    • 1 tablespoon of granulated monk fruit
    • ¼ teaspoon of ground cinnamon

    Instructions

    For the Dough

    • With a food processor, pulse the almond flour, coconut flour, xanthan gum, and sea salt.
    • Add the butter, cream cheese and vanilla. Pulse until crumbly and starts to come together. Some bits of butter are okay.
    • Split the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 2 hours.

    For the Filling

    • In a small bowl, combine the chopped chocolate, granulated monk fruit, pecans and cinnamon. Set aside.

    For the Topping

    • Mix the cinnamon and monk fruit granulated sugar. Set aside for later.

    Assemble

    • Preheat your oven to 350℉.
    • Roll out each piece of dough between 2 pieces of parchment paper into a ¼” thick rectangle.
    • Spread a thin layer of 1 tablespoon keto apricot jam across each piece of dough. Sprinkle the filling across the jam.
    • Gently roll dough from the long end into a tight roll, using the parchment paper to help.
    • Once the dough is rolled up, make sure the seam is at the bottom. Place in the freezer for 15 minutes to firm up the dough before cutting.
    • Remove from the freezer and brush the dough logs with the egg wash. Then sprinkle with the cinnamon-monk fruit topping.
    • Slice the log into 10 equal pieces about 1” thick.
    • Place on parchment-lined baking sheets and bake for 20-25 minutes or until lightly golden. Cool on wire racks. Enjoy!

    PUMPKIN CREAM CHEESE BREAD

    PUMPKIN CREAM CHEESE BREAD

    Keto|GF|PeanutFree
    Prep Time: 20 mins
    Cook Time: 50 mins
    Total Time: 1 hr 10 mins
    Servings: 12 slices

    Ingredients

    Cream Cheese Filling Ingredients

    • 8 ounces plain cream cheese at room temperature
    • ¼ cup powdered monk fruit Swerve confectioner’s sugar is fine too
    • 1 teaspoon orange extract

    Bread Ingredients

    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon sea salt
    • 5 eggs
    • 1 cup pure pumpkin puree
    • ½ cup powdered monk fruit Swerve confectioner’s sugar works too
    • 1 teaspoon vanilla extract
    • 2 teaspoons organic pumpkin pie spice
    • ½ cup coconut oil melted
    • 3 tablespoons ghee melted

    Instructions

    For the Cream Cheese Filling

    • In a small bowl, mix all cream cheese filling ingredients well with a metal spoon. 

    For the Bread

    • Preheat the oven to 325℉. 
    • Line two loaf pans with parchment paper or grease with coconut oil.
    • In a large bowl, mix the dry ingredients, almond and coconut flours, baking powder, and salt. 
    • In another bowl, beat or whisk the 5 eggs, pumpkin puree, powdered monkfruit, vanilla extract, and pumpkin pie spice. Slowly add the melted coconut oil and ghee to the mixture.
    • Add the wet ingredients to the dry ingredients and stir until a batter is formed. 

    Assemble

    • Pour 1/4 of the batter into each loaf pan. 
    • Spoon half of the cream cheese mixture on top of these layers. 
    • Pour 1/4 of the batter over both cream cheese layers. 
    • Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
    • Cool bread in pans for 10 minutes. Then transfer to a cooling rack before serving. Enjoy!

    Notes

    Difficulty Level: Easy
    Nutrition Fa

    KETO PUMPKIN CHEESECAKE

    KETO PUMPKIN CHEESECAKE

    Keto|Paleo|GF
    Prep Time: 20 mins
    Cook Time: 55 mins
    Total Time: 1 hr 15 mins
    Servings: 15 slices

    Ingredients

    Cheesecake Filling Ingredients

    • Two 8 ounce bars plain cream cheese room temperature
    • 6 tablespoons powdered monkfruit
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla
    • 1 teaspoon lemon juice
    • ¼ cup heavy whipping cream
    • 2 eggs
    • ¼ teaspoon cinnamon
    • ¼ teaspoon allspice
    • ¼ teaspoon pumpkin pie spice

    Crust

    • 1 cup chopped pecans
    • ½ stick melted butter
    • 2 tablespoons granulated monkfruit
    • Pinch salt
    • ¼ teaspoon cinnamon

    Drizzle(optional)

    • 2 tablespoons 100% Cacao Like a melted Midnight Coconut bar or Keto Cup

    Instructions

    • Preheat oven to 350℉.

    For the Cheesecake Filling

    • Cream together the cream cheese and powdered monkfruit using an electric hand mixer until fluffy. 
    •  In a medium bowl, beat in the pumpkin, vanilla, lemon juice and heavy whipping cream until just combined. 
    • Add in the eggs one at a time until fully incorporated.
    • Fold in all the spices. Then set aside.

    For the Crust

    • Chop pecans until you have small but uniform pieces and measures 1 cup. Place into a small bowl.  
    • Add in the melted butter, granulated monkfruit, pinch of salt and cinnamon. Mix until combined. 
    • Press into a greased 7″ springform pan. To get an even layer, use the bottom of a measuring cup to press the crust down.  
    • Pour cheesecake filling over the crust and place into the oven for 55 minutes.
    • After the timer has gone off, turn off the oven. Leave the oven door open just a little bit. Let the cheesecake sit in the oven for an hour. Then place in refrigerator overnight.

    Assemble

    • Once the cheesecake has sat overnight, drizzle with some melted 100% cacao or enjoy with some whipped cream!

    Notes

    Difficulty Level: Easy

    OREO CHEESECAKE CAKE POPS

    OREO CHEESECAKE CAKE POPS

    Keto|GF|PeanutFree

    Ingredients

    Keto Cookie Ingredients:

    • 2 tablespoons butter can sub coconut oil
    • 3 tablespoons granulated monkfruit
    • ¼ teaspoon baking soda
    • ¼ cup cocoa powder
    • 1 egg room temperature
    • ½ cup almond flour
    • 2 tablespoons coconut flour

    Cheesecake Filling Ingredients:

    • One-8 oz. bar cream cheese soft
    • 4 tablespoons powdered monkfruit

    Extra Ingredients:

    • Melted 100% chocolate

    Instructions

    For the Keto Oreo Cookie:

    • Preheat oven to 275℉.
    • Combine butter(or coconut oil) with the monk fruit, baking soda and cocoa powder.
    • Add in the egg and mix with a rubber spatula. This may look lumpy and separated(That’s okay!).
    • Add flours and mix until you get a thick uniform dough.
    • Spread out into an even layer on a cookie sheet and bake for 40 minutes. Then cool completely.

    For the Cheesecake Filling:

    • Place the cream cheese into a medium mixing bowl with the powdered monkfruit. 
    • Using an electric mixer, beat until well combined. 
    • Crumble up ¾ of the cookie into the cream cheese
    • Roll into small meatball shapes. 
    • Place on a baking sheet and let sit 10 minutes in the freezer.

    Assemble:

    • Take a cake pop stick and dip it ¼ of the way into the melted chocolate. 
    • Place the stick into the cake pop. Return cake pops to the freezer for 5 minutes to let the chocolate set up.
    • Then take the whole pop and dip it into the chocolate. 
    • Once the chocolate has set up in the freezer, place cookie crumbs on top of the cake pops. Enjoy!

    Avocado Mousse Dome

    Avocado Mousse Dome

    Keto|GF|PeanutFree|TreeNutFree

    Ingredients

    Avocado Mousse Ingredients:

    • 1 ripe avocado
    • One 8 ounce bar of cream cheese softened
    • 1 teaspoon lemon juice
    • 1 teaspoon lime juice
    • 3 tablespoons powdered monk fruit We used Lakanto

    Butter Cookie Crust Ingredients:

    • ½ cup almond flour
    • 1 tablespoon coconut flour
    • ½ teaspoon baking powder
    • 1 ½ tablespoons granulated monk fruit We used Lakanto
    • 1 ounce butter or coconut oil
    • 1 egg

    Extra Ingredients:

    • 4 ounces unsweetened melted chocolate
    • Dome Mold

    Instructions

    For the Butter Cookie Crust:

    • Preheat oven to 350 °F.
    • Whisk together almond flour, coconut flour, baking powder, and granulated monk fruit.
    • With a rubber spatula, mix in oil and egg.
    • Place on a baking sheet in a rectangle about ½ inch thick.
    • Bake for 12 minutes, or until hardened. Once they have cooled, cut out four 2.5″ inch circles.

    For the Mousse:

    • Using a hand mixer, beat the cream cheese and powdered monk fruit until it’s fluffy.
    • In a separate small bowl, mash together the avocado, lime juice, and lemon juice.
    • Using the hand mixer, beat the avocado mixture into the cream cheese and create a uniform mousse.

    Assemble:

    • Place the mousse into a piping bag with a medium round tip. 
    • Pipe about halfway up the mold. Repeat on the other three molds.
    • Then place the cookie on top.
    • Freeze until firm enough to pop out; this should take about 30-40 minutes.
    • Once you have popped the domes out of the molds, place the domes on a wire baking sheet. 
    • Smoothen any bumps and pour the chocolate over the bombs.
    • When the chocolate has set up(it will harden upon contact with the frozen domes), feel free to enjoy!

    Notes

    Difficulty Level: Medium

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