CourseDessert CuisineAmerican Prep Time15 minutes Cook Time45 minutes Total Time1 hour Servings12 Brownies Calories420kcal

Ingredients

For the Brownie Base

• ▢1 cup unsalted butter  melted, 226g
• ▢1 1/3 cups semis sweet chocolate chips
• ▢3/4  cup  cocoa powder
• ▢1 cup  granulated sugar 200g
• ▢1 cup brown sugar 200g
• ▢2 eggs  room temperature
• ▢1 yolk
• ▢1 tbsp  coffee 15mL
• ▢1 tbsp  vanilla extract 15mL
• ▢1 cup  all-purpose flour 120g
• ▢1 tsp  salt
• ▢1 tbsp water 15mL hot, plus more if needed

For the Cheesecake Topping

• ▢16 oz cream cheese room temperature
• ▢1/2 cup sugar
• ▢1 tbsp vanilla extract 15mL
• ▢1 pinch salt
• ▢2 eggs

Instructions

For the Brownies:

• Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.
• Immediately dump in the cocoa powder and salt then mix until fully incorporated.
• Mix in the white and brown sugars then add eggs and yolk, vanilla and coffee then mix until smooth.
• Drop in the flour and mix until almost combined then fold in the remaining chocolate chips

For the Cheesecake Topping

• Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.
• Reduce speed to low and slowly add sugar, then salt and vanilla.
• Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.
• Add the cheesecake mixture to the brownie base and spread out
• Add chocolate-cheesecake spread with a skewer.
• Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes. Enjoy!

Notes

• If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
• Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 
• Adding the cocoa to the warm butter/chocolate mixture “blooms” it which gives you a more intense chocolate flavor.
• Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack. 
• Room temperature cream cheese is a must for a smooth topping. Don’t be afraid to let the mixer run to really cream it before adding the sugar in.
• Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.

Nutrition

Serving: 1piece | Calories: 420kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 250mg | Fiber: 2g | Sugar: 37g | Vitamin A: 200IU | Calcium: 40mg | Iron: 1.4mg

 PREP TIME 30 minsCOOK TIME 20 minsRESTING TIME 1 hrTOTAL TIME 1 hr 50 mins COURSE Bread, Breakfast, DessertCUISINE American SERVINGS 9 large rollsCALORIES 319 kcal

INGREDIENTS MetricUS Cups 1x2x3x

For the gluten free & keto cinnamon rolls

• 58 g sour cream or coconut cream + 2 tsp apple cider vinegar
• 3 tablespoons water lukewarm between 105-110°F
• 1 tablespoon inulin or maple sirup (to feed the yeast!)*
• 1 tablespoon active dry yeast
• pinch ground ginger
• 216 g almond flour **
• 45 g golden flaxseed meal or 5 TBSP psyllium husk, finely ground***
• 35 g whey protein isolate
• 4-6 tablespoons allulose or erythritol, to taste
• 2 1/4 teaspoons xanthan gum or 1 TBSP psyllium husk powder
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoon kosher salt
• 3 eggs at room temperature
• 21 g unsalted grass-fed butter or ghee/coconut oil, melted and cooled
• 1 tablespoon apple cider vinegar

For the cinnamon filling

• 42 g unsalted grass-fed butter softened
• 4-6 tablespoons allulose or erythritol, to taste
• 2 tablespoons ground cinnamon

For the glaze (not paleo)

• 90 g cream cheese at room temperature
• 42 g unsalted grass-fed butter
• 3-6 tablespoons allulose or erythritol, powdered
• 1 teaspoon vanilla extract
• pinch kosher salt
• heavy cream or almond milk, as needed

INSTRUCTIONS 

For the paleo & keto cinnamon rolls

• See recipe video for guidance (VIP!), and check out the post for deets, tips and possible subs!
• Line with parchment paper the bottom of a 9×9 pan. Set aside. Prepare a work station for rolling your cinnamon rolls, by placing a 9×9-inch place of cling film (saran wrap) on the counter. Leave handy a small bowl with water (to wet your fingers) and a touch of oil to spread the dough (avocado works great here).
• Mix sour cream, water and maple syrup (to feed the yeast, see notes) in a small bowl. Heat up over a water bath to 105-110°F. And if you don’t have a thermometer it should only feel lightly warm to touch. 
• Add yeast and a dash of ginger to a large bowl. Pour lightly warm sour cream mixture over yeast, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it). 
• Mix your flours while the yeast is proofing. Add almond flour, golden flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
• Once your yeast is proofed, add in the eggs, lightly cooled melted butter (you don’t want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a a minute or so until fully mixed. Add the flour mixture in one go, mixing quickly until thoroughly incorporated. The dough will become very sticky, so you want to work quickly to get it mixed properly. Use a wet spatula to gather the dough into a ball. 
• Divide the dough in 3 so you work in batches, important if you’ve never worked with this dough (you can roll it all in one go after you get some practice!). Lightly oil the piece of cling film and place dough on top, spreading it with your wet fingertips onto a roughly 7.5×9-inch rectangle. Brush with melted butter and sprinkle with cinnamon sugar to taste, leaving a 1 inch at the top untouched. Using the cling film as an aid, roll the dough as tightly as you can and sealing the edge with your wet fingertips. Carefully wet the blade of a sharp knife and cut into three if you divided the dough in thirds. Turn the rolls and lightly press them down with your palm.
• Transfer cinnamon rolls to prepared pan. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has almost doubled in size. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. 
• Preheat oven to 400°F/200°C while the dough is proofing. 
• Make the glaze while the rolls are proofing by creaming together with your mixer the cream cheese, butter and powdered sweetener until light and fluffy. Add in the vanilla extract, salt, and adjust texture to taste with a teaspoon of milk at a time. Set aside. 
• Place the pan over a baking tray and transfer gently into the oven. Bake for 17-25 minutes until deep golden, covering with a lose foil dome at minute 8 (they brown very quickly!). Just be sure that the foil isn’t resting directly on them. You can do less baking time for gooey-er rolls and longer for more bready ones. 
• Spread glaze on top right out of the oven (though skip the glaze for the ones you’re not planning on eating on the same day!). Also keep in mind that some slight deflating is normal, don’t sweat it!
• Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 2-3 days, warming them up before serving. 

NOTES

*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.**If paleo (or in keto maintenance), feel free to sub 6 tablespoons of almond flour with arrowroot flour for a lighter crumb. ***Using psyllium husk instead of golden flaxseed results in slightly more ‘whole wheat’ rolls. Please note that nutrition facts were estimated per cinnamon roll, with the filling and the glaze (4g net carbs each!).

NUTRITION

Serving: 1large roll | Calories: 319kcal | Carbohydrates: 8g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 531mg | Potassium: 91mg | Fiber: 4g | Sugar: 1g | Vitamin A: 545IU | Calcium: 108mg | Iron: 1.6mg

These keto lemon cookies are soft and chewy cookies full of a sweet lemon flavor! Made in just one bowl, these lemon crinkle cookies take just 15 minutes to make! 2 grams net carbs per cookie.

When it comes to keto lemon recipes, my favorite treats to make are lemon bars, lemon cheesecake, and these easy lemon crinkle cookies. 

It genuinely baffles me when people say they aren’t fans of lemon desserts. As someone who loves hitting my palettes with all senses, it’s no surprise that I am (probably) lemon’s biggest fan. With that said, it’s not as though whatever cake or dessert bar you make will be sour. It’s quite the contrary- The tang from the lemon balances out the sweetness of whatever it is you are making or pairing with it. 

If you are one of these skeptics, you will LOVE this keto lemon cookies recipe. I’ve been meaning to share it for quite some time, but in the midst of all my holiday baking, it kind of fell by the wayside. It’s a citrus twist on my chocolate crinkle cookies, but in my opinion, even better! 

No sugar or dairy is needed for these cookies, but you’d never tell. Texture wise, they have tender edges, soft centers, and melts in your mouth! They are sweet and slightly tangy, without being overpowering! 

With lemons being one of a handful of keto friendly fruit, I can’t wait to experiment with it more. In the meantime, I’ll be whipping up a third batch of these cookies to easily convert more people onto the citrus dessert train!

Course: DessertCuisine: American Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes Servings: 18 cookies Calories: 73kcal Author: Arman

Ingredients

• 2 cups almond flour blanched or superfine
• 1/4 teaspoon salt
• 1 cup granulated sweetener of choice erythritol or monk fruit sweetener
• 2 tablespoon lemon zest
• 2 large egg whites room temperature
• 1 teaspoon lemon extract
• 1-2 drops yellow food coloring optional
• 1/4 cup sugar free powdered sugar

Instructions

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, add all your dry ingredients and mix well. In another mixing bowl, beat together your egg whites until soft peaks form. Add in the lemon extract and yellow food coloring. Gently fold through the dry mixture until combined.
• In a separate bowl, add the sugar free powdered sugar. Using a 1 tablespoon cookie scoop, scoop out heaping tablespoons of dough and roll them in the powdered sugar until combined. Repeat until all the cookie dough balls have been covered.
• Bake the cookies until 15 minutes, or until the edges are done and the tops begin to crackle.
• Remove from the oven and let cool completely. If the powdered sugar has seeped into the cookies while baking, sprinkle more on top.

Notes

TO STORE: Lemon cookies will keep fresh at room temperature, covered, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1Cookie | Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Sodium: 38mg | Potassium: 6mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg | NET CARBS: 2g

cook time: 5 MINUTEStotal time: 5 MINUTES

Enjoy a quick lunch with this easy Chicken Bacon Ranch Tortilla Hack recipe! If using a low carb tortilla this chicken wrap has just 5 net carbs per serving!

Ingredients

• 1 tortilla (regular, gluten free, or low carb)
• 1 cup, cooked sliced chicken
• 1 slice bacon, cooked until crisp
• 1/3 cup shredded cheddar
• 2 tablespoons ranch dressing
• 1 tablespoon chopped green onions

Instructions

1. Place a tortilla on a cutting board and cut 1/4 of the way up the tortilla (see images)
2. In one quadrant place the cooked chicken, the next the bacon, then cheese, and lastly the ranch dressing and green onions.
3. Fold the tortilla one quadrant at a time (see images for examples)
4. Lightly butter or grease the outside of the tortilla and place in a skillet over medium heat or a panini press. Cook the tortilla 2-3 minutes until golden brown and flip.

Nutrition Information:

YIELD:

 1 

SERVING SIZE:

 1 Wrap
Amount Per Serving: CALORIES: 384TOTAL FAT: 20.6gCHOLESTEROL: 126mgSODIUM: 650mgCARBOHYDRATES: 20.4gNET CARBOHYDRATES: 5.4gFIBER: 15gSUGAR: 0.2gPROTEIN: 40g

I’m an avid cook and over the years I have tried just about every low carb technique for making bread substitutes. This one is astoundingly good: Light and fluffy, can absorb egg yolk, tastes almost flavorless and not gritty so it can handle simply being buttered.

Be sure to drink lots of water as psyllium husk is pure fiber.

I modified the recipe below by not using a mixer and making balls instead of hot dog bun shapes.

1¼ cups almond flour

5 tablespoons ground psyllium husk powder

2 teaspoons baking powder

1 teaspoon sea salt

2 teaspoons apple cider vinegar or white wine vinegar

1¼ cups boiling water

3 egg whites

Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.

Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.

Moisten hands and form dough into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns. Place on a greased baking sheet.

Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

Tip!

Sprinkle seeds on the bread before you pop it into the oven – poppy seeds, sesame seeds or why not some salt flakes and herbs?

If you make this recipe into 6 pieces of bread they each contain about 2 grams of carbs.

Servings8 servingsPrep Time10 minsCook Time20 minsTotal Time30 minsRecipe contributed by: Natalya DrozhzhinPhilly Cheese Steak Wraps are the ultimate comfort food. Looking for a new weeknight dinner to add to your rotation? Well, this wrap is on the table in just 30 minutes!

Ingredients

• 2 lb ground beef
• 2 large bell peppers green, yellow or red (diced into cubes)
• 1 large onion (chopped into small cubes)
• 8 oz provolone
• 1 tbsp salt (adjust to taste)
• 1 tsp pepper (adjust to taste)
• 8 large tortillas (wheat or white)

Instructions

• In a large skillet, cook ground beef while breaking it apart into small pieces. Season it with salt and pepper.
• Add in onion and bell pepper. Cook until veggies soften.
• Add cheese and stir until the cheese is fully melted. Turn off the heat.
• Place all 8 tortillas flat on the work surface. Equally, divide the beef mixture and wrap each tortilla.
• You can serve them immediately. Also, you can toast both sides of the wrap on a preheated skillet or a griddle to create that extra crust.

Nutrition FactsPhilly Cheese Steak WrapAmount Per ServingCalories 493Calories from Fat 288% Daily Value*Fat 32g49%Saturated Fat 14g70%Cholesterol 100mg33%Sodium 1404mg59%Potassium 474mg14%Carbohydrates 19g6%Fiber 2g8%Sugar 3g3%Protein 30g60%Vitamin A 1181IU24%Vitamin C 39mg47%Calcium 272mg27%Iron 4mg22%

• Author: Mellissa Sevigny
•  Total Time: 1 hour
•  Yield: 16 servings 1x

ngredients

SCALE1X2X3X

• 1 cup butter, softened
• 3/4 cup granulated erythritol sweetener (I used Swerve)
• 1/2 cup brown sugar sweetener (I used Lakanto)
• 6 large eggs
• 3 cups superfine blanched almond flour (I used Wellbees)
• 1 cup coconut flour
• pinch of salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 4 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon vanilla extract
• 2 teaspoons banana extract
• https://aacfb39da22951cbacc3ff83b59641bf.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html2 cups almond milk, unsweetened
• 1/2 cup finely chopped fresh pineapple
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• Keto Cream Cheese Frosting (double batch)
• 1 cup unsweetened shredded coconut (to toast for garnish)
• 8 pecan halves to garnish top of cake (optional)

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Grease two 9-inch cake pans, and line the bottoms with parchment paper (cut round to fit) which will ensure the finished cake won’t stick to the bottom.
3. In a large bowl, cream the butter and sweeteners together with a mixer until smooth.
4. Add the eggs, almond flour, coconut flour, salt, cinnamon, allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.
5. Blend for 2 – 3 minutes, or until fully smooth.
6. Stir in the chopped pineapple, 1/2 cup shredded coconut, and 1/2 cup chopped pecans.
7. Divide the batter (which will be thick) between the two cake pans, and spread evenly with a silicone spatula.
8. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the cake and cool for 30 minutes on a wire rack.
10. Meanwhile, spread 1 cup of unsweetened shredded coconut on a baking sheet and toast in the oven for 3 – 5 minutes, or until golden brown.  Remove and set aside to garnish.
11. Carefully run a knife around the rim to release the first cake, then turn out onto a cake plate or pedestal.
12. Place about 1/3 of the cream cheese frosting in center of cake and carefully spread to the edges with a warm knife.
13. Place second cake upside down over the frosting layer.
14. Carefully frost the top and sides of cake.
15. Press toasted coconut evenly into the sides of the cake with your hands, and blow or wipe any excess coconut off of the plate when finished.
16. Garnish the top of the cake with pecan halves if desired.
17. Can be served immediately, but I think it’s better after chilling for at least 2 hours or overnight.
18. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Notes

Approximate net carbs per serving = 5g

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: keto dessert recipes
• Method: baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1/16th cake
• Calories: 486
• Fat: 45g
• Carbohydrates: 12g
• Fiber: 7g
• Protein: 11g