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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.

    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.

    A KETO CARROT MUG CAKE THAT SCREAMS SPRING

    A KETO CARROT MUG CAKE THAT SCREAMS SPRING

    Keto|Gluten-Free|Peanut-Free

    Prep Time10 mins
    Cook Time2 mins
    Total Time12 mins 
    Servings: 2 half mug cakes

    Ingredients

    Mug Cake Ingredients

    • 2 tablespoons melted unsalted butter
    • 1 egg
    • 1 tablespoon coconut milk
    • ¾ cup almond flour
    • 2 tablespoons ground flax meal
    • 1 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    •  teaspoon ground ginger
    •  teaspoon sea salt
    • ¼ cup Swerve Brown Sweetener
    • ¼ cup grated carrots
    • 2 tablespoons chopped walnuts for the mug cake and garnish

    Cream Cheese Frosting Ingredients

    • 2 ounces full-fat cream cheese softened or microwaved for 10 seconds
    • 3 teaspoons Swerve Brown Sweetener
    • ½ teaspoon ground cinnamon
    • ½ teaspoon pure vanilla extract
    • 1 tablespoon coconut milk

    Instructions

    For the Mug Cake

    • Grease a mug with ½ teaspoon of coconut oil.
    • Mix all the ingredients in the mug until there are no more lumps.
    • Microwave for 1 to 2 minutes, depending on your microwave. We recommend microwaving in 30-second intervals after the 1-minute mark.
    • Let it cool down before icing with the cream cheese frosting.

    For the Cream Cheese Frosting

    • In a small microwavable bowl, combine all the frosting ingredients and microwave for 10-15 seconds for softening.
    • Whisk together until a smooth frosting is formed.

    Assemble

    • Frost the mug cake and top with walnuts.

    Notes

    Difficulty Level: Easy

    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!

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