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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.

    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

    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

    YO HO HO & A BOTTLE OF PROTEIN RUM RAISIN BITES?

    rum protein ball

    Gluten-Free|NoBake|Peanut-Free|Vegan

    Servings: 10 Bites

    Ingredients

    • 3 tbsp cashews finely chopped
    • ¼ cup coconut flour
    • ¼ cup Owyn Vanilla Protein Powder
    • ¼ cup raisins
    • ½ tsp Cook's brand rum extract
    • ½ tsp ground cinnamon
    • ½ cup cashew butter
    •  cup maple syrup
    • ½ cup shredded coconut flakes

    Instructions

    • In a medium-size bowl, thoroughly mix the cashews, coconut flour, vanilla protein powder, raisins, rum extract, cinnamon, cashew butter, and maple syrup until you achieve a thick dough.
    • With the palm of your hands, roll each tablespoon of dough into spheres.
    • Roll each bite in shredded coconut.
    • Freeze for 10-15 minutes before serving.

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