Keto Swiss Roll

Keto Swiss Roll

In my two years on the ketogenic diet, I’ve really struggled to find a substitute for a traditional cake that fits many of the recipe requirements our family has adopted on our journey. That means no grains and no gums, and as few carbs as possible, all wrapped up in something that is as close as possible to a traditional bakery treat.

Wheat flour has so many negatives to it apart from the sheer number of carbohydrates and it’s astronomical glycemic load. But my experiments with almond flour, most people’s go-to substitute for wheat, have consistently been too dense and often gritty. My exploration into alternative flours has yielded so many delicious dishes made with combinations of cassava and coconut flours, and I knew I was within striking distance of something amazing.

And by amazing, I mean a chocolate Swiss cake roll. I can’t keep my husband out of it.

I hope you’ll give it a try and let me know what you think in the comments!

Keto Swiss Roll

This low carb Swiss roll cake is super easy to make and has perfect texture! I'm so excited about this recipe because it doesn't taste gritty or "eggy" with only 4 eggs and no grains, no almond flour and no gums! If your weakness has "Little Debbie" or "Hostess" stamped all over it, this reduced carb substitute will have you snacking (nearly) guilt free.
Prep Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Keto, Low Carb and Paleo
Author: KetoPig

Ingredients

What you need for wet ingredients

What you need for the dry ingredients

What you need for the cream filling

  • 4 oz Cream cheese
  • 2 Tbsp Monkfruit sweetener (Buy on Amazon)
  • 1 Tsp Vanilla extract
  • 1 Cup Heavy cream

Instructions

  • Pre heat oven to 350 F 
  • You'll need a large pan 10x16 or larger. A baking sheet with raised sides works perfectly.
  • Whisk all the wet ingredients first and set a side. 
    Keto Swiss Roll
  • In another bowl, combine the dry ingredients and blend thoroughly. the  it to the liquid mixture. 
  • Add the dry ingredients to the wet ingredients, mixing slowly until consistent like a thick cake batter.
    Keto Swiss Roll
  • Spread the batter in your pan. You do not need to spread it to the sides, only enough to have it look evenly flat. It will spread the rest of the way on its own when it gets hot. 
  • Place in the oven to bake. It also doesn't need long time to cook because it's spread thinner then normal cake. If you're making a regular cake in a 8x10 or a 8in round pan with this recipe, I would bake it a little longer, so add 5-10 minutes. Keeping a watchful eye so that you don't burn it.  
  • You can check it making sure it's done when a tooth pick comes out clean and you'll be able to smell that it's done too. Let it cool for about an hour.
    Keto Swiss Roll
  • While the cake is cooling, make the cream filling. Whip the heavy cream, sweetener and vanilla first. After you get that good and smooth you can add in the heavy cream and continue to whip it with a blender until it resembles cream frosting or I like to call it mousse. Yum! 
  • When your cake is room temp, frost it with all that delicious cream! Take the sides of the parchment paper and start to roll it up using the paper. You shouldn't have to touch the cake at all. When you have it rolled it up, leave it in the paper and put it in the fridge for at least an hour before slicing.  
    Keto Swiss Roll

Keto Swiss Roll

Keto Swiss Roll

Keto Swiss Roll

Keto Swiss Roll

Keto swiss roll

Keto swiss roll

Keto swiss roll

Keto swiss roll

Keto swiss roll

Keto Swiss Roll

 

Keto Butter Cups

 

Keto Butter Cups

These are the perfect treat for your loved ones on Valentine's Day or any other day that is special to you! Surprise your friends and family with these easy, fast and delicious low carb treats. 
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Keto, Low Carb and Paleo
Servings: 24
Author: KetoPig

Ingredients

Instructions

  • Melt the chocolate and coconut oil in a pot on low heat. 
  • In a separate bowl add in almond butter, vanilla, vitafiber, monkfruit sweetener, butter and salt. 
  • Combine throughly and you may want to heat 30 sec in microwave if you had your almond butter stored in the fridge. Set this aside and prepare your mini cups.
  • Take the melted chocolate and fill all the cups less then half way about a quarter full. Put in the freezer for about ten minutes.
  • Take the filling and fill to about 3/4's, leaving just enough room for the top layer of chocolate. There is more then enough butter filling to fill 24 cups so be generous. 
  • Then add the rest of the melted chocolate to each cup and replace in freezer for about 10 minutes. 
  • Store them in the fridge or room temperature if you like them a bit softer.   
The KetoPig loves quality and healthy ingredients, and is pleased to be sponsored by VitaFiber! Some of the links in this post are sponsored and buying VitaFiber products via these links and using checkout code VFGSCH20 helps support the site while saving you 20%. Thank you!
Coconut cluster

Keto Coconut Clusters

 

Keto Coconut Clusters

If you've ever seen coconut clusters at the store I'm sure you've picked up the bag only to find out that you can't have them. All that sugar and honey is a no-go for keto or low carb. I remember seeing these and immediately thinking I'm sure I can't have them because most companies add sugar in some form (sometimes in multiple forms!) to everything but ultimately I was excited to think just how easy to would be to make them myself.  
With very few ingredients this keto friendly recipe is a breeze to make! It is perfect for a sweet treat, and what a treat they are for the tummy too! Getting through the holidays with keto and VitaFiber as my secret weapon has helped me more than I ever expected. I am starting off the new year with a bang and ready for success... I'm thankful for everything I've learned and happy to share it with all of you!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: Keto, Low Carb and Paleo

Ingredients

Instructions

  • In your toaster oven or in the oven, lightly toast the coconut flakes, being careful not to burn them. 
  • I used the toaster oven but if you want a more accurate toast then cook the coconut in a pan over medium heat continually stirring until lightly brown. 
    Keto Cluster
  • In a bowl add the seeds, cinnamon, vanilla and monkfruit sweetener. Stir until combined. 
  • Take the warm coconut flakes and add them to the seed mix. 
    Keto Cluster
  • Drizzle the VitaFiber into the mix. It helps the VitaFiber spread evenly if the coconut flakes are still warm. 
    Keto Cluster
  • After you have combined everything throughly, lay out on a piece of parchment paper to dry out, using a spatula to compress into a shallow loaf shape.
    Keto Cluster
  • After a few hours of drying time, gently break the loaf into cluster snack sized pieces to enjoy!
    Keto Cluster

Keto Cluster

 

The KetoPig loves quality and healthy ingredients, and is pleased to be sponsored by VitaFiber! Some of the links in this post are sponsored and buying VitaFiber products via these links and using checkout code VFGSCH20 helps support the site while saving you 20%. Thank you!

 

Keto Pfeffernüsse

Have you ever had a Pfeffernüsse? As a special request from my husband, this was my first time making them… And wow, let me just say these are fantastic! They have a lot more zing than gingerbread, making them a bit more of an “adult” cookie that goes great with coffee or something stronger.

Try them out and let me know what you think in the comments below!

Keto Pfeffernüsse

This low carb keto cookie is soft and spicy delicious. A German cookie with a healthy twist.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 30 30
Author: Ketopig

Ingredients

Instructions

  • If your cookie dough is ready, preheat oven to 350F. 
    Pfeffernüsse Dough
  • In a bowl add the dry ingredients and mix. 
    Pffernusse Wet Ingredients
  • In a sauce pan add the Vitafiber, butter and melt over low heat while stirring continuously. Remove from heat add in the anise and eggs and mix well before adding that into the dry ingredients. Wrap and place in the fridge for two or more hours. 
    Pfeffernüsse Dough
  • Wrap and place in the fridge for two or more hours.
  • Roll into 1 and 1/2 inch sized balls and place on a baking sheet, flattening slightly if desired. Bake time is 15 minutes for all 30 cookies. 
    Pfeffernüsse Out of the Oven
  • Allow to cool for 20 minutes, then frost or drizzle with chocolate glaze.

The KetoPig loves quality and healthy ingredients, and is pleased to be sponsored by VitaFiber! Some of the links in this post are sponsored and buying VitaFiber products via these links and using checkout code VFGSCH20 helps support the site while saving you 20%. Thank you!

Keto Cheesecake

Best keto cheesecake! This keto recipe makes 12 servings and is 10 sugar alcohol carbs per piece with all the monkfruit sweetener. If you want to cut the carbs in half use half as much monkfruit sweetener and then sweeten to taste with stevia drops before adding the eggs. Pre-heat your oven to 350F and cook time is 50-65 minutes depending on what pan you use.

What you need

Crust

1 egg

5 Tbsp butter (Grass fed)

1 Tsp vanilla extract

1/2 Tsp maple extract

1/2 Cup Almond Flour Blanched

1/2 Cup  Coconut Flour

1/4 Tsp baking powder

Filling

4 Eggs and 1 egg yoke (room temperature)

3 Packs of 8oz cream cheese (room temperature)

1/2 Cup Lakanto Monkfruit 1:1 Sugar Substitute

1 Tbsp vanilla

Squeeze lemon juice

Directions

We’ll make the crust first and prepare the filling later while the crust is in the oven.  If you love the crust and are using pie pans make two batches for each pie pan. However I think it’s too much crust so I cut 1 batch in half to have a thinner crust. I prepared this recipe in a 9″ spring form pan, or, this recipe will fit nicely in two 8-9 inch pie pans. Put in the oven at 350F for 15 minutes.

I also put the pie pans or spring pan on top of another baking sheet to help from scorching the bottom. I think it cooks better that way.

While the crust is in the oven, start on the filling. In a bowl combine the cream cheese and sugar, mixing until smooth. Add the vanilla, lemon juice and eggs. With a hand mixer on low/medium speed, whip until combined. I have tried the soft cream cheese (lactose free cream cheese) and it doesn’t work as well… The filling always sinks every time. Use the hard cream cheese and you’ll have a delicious no-fall cheesecake.

If you are using the spring form pan, make sure to spray/butter the interior sides so the filling doesn’t stick causing a crack in the middle. I used coconut oil spray and sprayed it after the crust cooked and immediately before putting the filling in the pan.

Pour the filling mixture onto the hot crust and return it to the oven, still at 350 degrees. The cook time for a 9 inch spring pan will be about 60-65 minutes, or for the two 9″ pie pans, plan a baking time of 50 minutes.

When its done, turn off oven and leave in the oven with door open until cool enough, 1 to 2 hours, to go in fridge.

Cream topping

1 Cups heavy cream

4 Oz cream cheese

2 Tbsp Lakanto Monkfruit 1:1 Sugar Substitute

1/2 Tbsp vanilla

Directions

The cream topping goes on after the cheesecake cools completely. Whip the heavy cream until you get whipped cream and in a separate bowl whip the cream cheese with the sweetener and vanilla. Combine these two after both are whipped separately. This helps you get a smooth cream with no chunks. Spread evenly across the top and you’re ready for the  most delicious cheesecake of your life.

 

Low Carb Candied Yams

Thanksgiving and the holidays are around the corner, and for most people this is a season of dietary terror. It’s especially hard because so many recipes we’ve grown up with look like carbohydrate explosions that will take days or weeks to recover from. So while turning some of these dishes into perfect keto-friendly alternatives may be impossible, I’ve definitely been trying to find lower carb versions that still bring those holiday memories back. If you are in maintenance-mode on your keto journey, these are hopefully choices that won’t make your New Year’s resolutions feel like you over-indulged.

And who doesn’t loves candied yams?! In my family it’s a must-have at Thanksgiving and I’m so happy that I can splurge and cook something that’s not only a healthier option but is also  beneficial for my gut bacteria. With absolutely no added sugar I can feel good about what I give my family and they are only to happy to eat something as tasty as this!

My husband was expecting these to come in thick slices, two inches or more, but when I first made this recipe I cut the yams into quarter inch thick slices, closer to what you would use for something like potatoes au gratin. It turns out we really like these thinner yams and they cook quite a bit easier. It may be that we just love the sauce and we seem to get more with each bite this way!

What you need

4 Medium size organic sweet potatoes

1/2 Cup salted butter (melted)

1/4 Cup water

1 Cup VitaFiber  Use code ( VFGSCH20 ) at check out to get 20% off

1/4 Cup Lakanto Monkfruit

1/2 Tsp Amoretti Extract, Molasses (Or 1 Tbsp Natural Maple Extract)

1 Tsp vanilla

1/4 Tsp salt

1/2 Tsp nutmeg

1/2 Tsp cinnamon

Directions

Pre-heat oven to 350 F. degrees.

Peel the sweet potatoes and cut them into desired shape. Put the potatoes in baking dish you wish to use and set aside.  In a bowl add the remaining ingredients and mix. Pour over your potatoes and cover with foil. Put in the oven for 60 minutes covered, then remove foil and finish baking for 30 minutes uncovered.

This keto candied yams recipe makes about 12 servings. It is 196 carbs for the whole batch, making each serving 16.5 carbs! If you would like the recipe to be even more lower carb, then leave out the monkfruit sweetener. That would bring the the whole batch down to  just 148 carbs and each serving to about 12 carbs.  The sauce will be just a bit thinner in consistency (and slightly less “candied”) but it definitely will still fill that spot on your traditional Thanksgiving dinner menu.

Curious to know how many carbs regular candied yams hold? For the same amount of sweet potatoes but with 2 cups sugar and 1 and 1/2 tbsp of maple it comes to 521 carbs for the batch (12 servings), making each serving 43.5 carbs!

Note: When buying the VitaFiber you’ll get free shipping if you buy 3! Plus the 20% discount.

Happy Thanksgiving!

 

Keto Butter Cream Frosting

This is my favorite frosting! It holds together so well. I’ve even left some cookies out on the counter with the frosting on it for a couple day’s and they still looked and tasted delicious! Most regular frosting recipes call for powdered sugar as their main ingredient, and you may think the first thing to try for a lower carb version would be an alternative powdered sweetener. However, I use the granulated because after a lot of experiments I’ve found it blends and tastes even better.

If you do decide to use powdered Monkfruit sweetener, start with 3 Tbsp for this recipe. It takes a light touch to get the right amount of sweetness with the powdered sweetener. I always start adding a little bit more, and then a little bit more, but it’s very easy to go just a little too far and then there’s an odd after taste. This is part of why I like the granulated sweetener better because it seems to avoid this. Powedered Monkfruit works great for whipping cream, but if you decide to use it in your frosting, proceed with caution.

I also do not recommend using heavy cream in this recipe because in my experience it has not worked well. It always curdled on me and I wind up with something like ultra-sweet cottage cheese.

What you need

4 oz Salted butter

8 oz Cream cheese

1/4 Cup  Lakanto Monkfruit (Classic White)

1 Tbsp vanilla

Directions

First you’ll want to whip that grass fed butter until it is no longer yellow. Add the granulated sweetener and continue to whip for a couple of minutes. It helps get rid of granules so whip it thoroughly. When it seems smooth enough, add the cream cheese and vanilla. You’ll be wowed at how much it looks and tastes like conventional frosting! Perfect for cakes and cookies!

Keto No Sugar Cookies

Sugar cookies are a tradition in my family. I’m sure most of you out there on this diet have found how hard it is to make keto sugar cookies, or any cookie for that matter. I have made it my mission to make this keto no sugar recipe as healthy as possible while maintaining a sugar cookie taste and texture. After a lot of experiments, I’m pleased to tell you that I’ve found a way!

This low carb no-sugar recipe doesn’t crumble like most cookies you’ll fine out there in the keto world of baking. You’ll be so happy rolling out this dough and cutting out the cookies. It will feel like you have your holiday tradition back! Enjoy what keto has to offer while enjoying the traditional baking time with the family. Plus, you’re doing something good to help make good gut bacteria. These keto cookies only get better days later!

Want to know how many carbs one cookie holds and the Cookie Carb Comparison?

Happy holidays and God bless!

What you need

2 Eggs

1/2 Cup salted butter soft

1 and 1/2 Tbsp vanilla

4 Oz cream cheese

1 Cup VitaFiber

1 Tbsp baking powder

1/4 Cup  Monkfruit Natural Sweetener

1 Cup Almond Flour Blanched

1 and 1/2 Cup Organic Coconut Flour

Keto Butter Cream Frosting

Directions

Pre-heat oven to 350. Baking time is 10-15 minutes depending on how thin or thick you desire.

Start with mixing the wet ingredients. In a separate bowl add all the dry ingredients. Pour the dry ingredients into the wet and mix with a spoon until it forms a dough. Put the dough in the freezer for 15-30 minutes to chill before rolling it out. You can also leave the dough in the fridge for about 5 days if you want to plan ahead for cookie baking day, or if you just want several days of fresh-out-of-the-oven deliciousness.

One tip for this recipe is to not transfer the cookies after you cut them out. It’s much easier to roll the dough out and cut the cookies on a piece of parchment paper. Cut the shapes and pull away the dough from in between the cookies. Then simply lay that set of cookies on the desired pan and pop in oven. Keep in mind the pan you’ll use for the cookies and how you roll them out so you can get the most cookies on the pan. Another tip is to set the leftover dough in the freezer in between the bake times so that it makes it easy to work with.

If the eggs you’re using are larger than average, then you may need another Tbsp coconut flour. The dough shouldn’t stick to the parchment paper. If it does then that means you’ll need a bit more coconut flour.

Note: When buying the VitaFiber you’ll get free shipping if you buy 3! Plus the 20% discount.

Don’t forget to make this delicious Keto Butter Cream Frosting.

Happy Holiday’s and have fun pigging out keto style!

 

Low Carb Gingerbread Cookies

These cookies are Keto approved gluten free, sugar free and only full of healthy ingredients. You will love the texture of these delicious chewy cookies no crumble or hard cookies with this low carb recipe! This recipe was a huge hit not only did my kids love them but my husband is a big critic considering he loves gingerbread so if anyone could sniff out a fake it would be him. I couldn’t keep him away from these cookies. This recipe will be a family favorite and you’ll want to make them every year. I’m so excited to share this keto holiday treat with you all!
I used molasses extract in this recipe. I have also made them without the molasses extract and trust me they are just as delicious with or without. That statement is coming from my husband the “critic.”

Want to know how many carbs one cookie holds and the Cookie Carb Comparison?

What you need

1 Egg

1/8 Tsp Amoretti Extract, Molasses (optional)

1/2 Cup butter (soft or melted)

1 Cup VitaFiber (Use code VFGSCH20 for 20% off)

1 Tsp vanilla

1 Cup Almond Flour Blanched

1 and 1/4 cup Organic Coconut Flour

1/4 Cup  Monkfruit Natural Sweetener

1 Tbsp  Cinnamon

2 Tbsp Organic Ground Ginger Root

1/2 Tsp Organic Nutmeg Powder

1/2 Tsp Organic Cloves

1 Tsp baking powder

Directions

Pre-heat oven to 350. Baking time is 10-15 minutes depending on how thin or thick you desire.

Start with mixing the wet ingredients up. In a separate bowl add all the dry ingredients. Pour the dry ingredients to the wet and with a spoon mix until forms a dough. Set the dough in the freezer for 15-30 minutes to chill the dough before rolling it out. You can also leave dough in fridge over night and is good in the fridge for about 5 days. So if you were to only bake some of the dough it’s not a problem.

Tip with this recipe is to not transfer the cookies after you cut them out. It’s much easier to roll the dough out cut the cookies and easily pull away the dough from in between the cookies. Then simply lay that set of cookies on the desired pan and pop in oven. Keep in mind the pan you’ll use for the cookies and how you roll them out so you can get the most cookies on the pan. Another tip is to set the leftover dough in the freezer in between the bake times so that it makes it easier to work with.

Note: When buying the VitaFiber you’ll get free shipping if you buy 3! Plus the 20% discount.

For a VitaFiber coupon use code VFGSCH20

 

The KetoPig loves quality and healthy ingredients, and is pleased to be sponsored by VitaFiber! Some of the links in this post are sponsored and your buying VitaFiber products via these links and using checkout code VFGSCH20 helps support the site while saving you 20%. Thank you!

Keto Nutty Bars

These low carb nutty bars are so easy and delicious. They are perfect for an on-the-go snack or just as sweet yet healthy treat! My kids love these keto bars in their lunches. They are packed full of protein and healthy fats from all the nuts. The nuts I use in this keto recipe are low carb and have more of the good mono-unsaturated fats and less of the inflammatory poly-unsaturated fats. So dig in and give yourself satisfaction of knowing and feeling like you’ve made a healthy choice! Don’t forget to pig out keto style:)

Nuts

1 Cup Kirkland Signature Walnuts

1 Cup Kirkland Signature Pecan Halves

1 Cup  Sea Salt Macadamia Nuts

1 and 1/2 Cup Bob’s Red Mill Unsweetened Flaked Coconut

1/2 Cup  Pumpkin Seeds

1/2 Cup Trader Joe’s Raw Sliced Almonds

1/2 Cup  Raw Oregon Hazelnuts

1/2 Cup  Hemp Seeds

1/2 Cup  Salted Sunflower Seeds

Other Ingredients

1 Cup  Almond Butter

1 Cup  Organic Coconut Oil

1/2 Cup Lakanto, Monkfruit Natural Sweetener

1 and 1/2 Tbsp  Pure Vanilla Extract

Lily’s Dark Chocolate Chips melted on top as desired.

Directions

Mix all the chopped or minced nuts and seeds in a bowl and set aside. You do not want big whole chunks of nuts. In a different bowl add in the other ingredients and mix well. You will want to melt the coconut oil to insure a good consistency. Add the wet mixture to the nuts and seed, then mix thoroughly. Pour in your desired dish, pushing to all sides and pressing down firmly so that once hard it will cut smoothly. You’ll want to freeze for about 15 minutes before cutting into roughly two dozen pieces. Or more depending on how small or big you portion them out. For 24 pieces it’s about 4 carbs per serving and that’s including the monkfruit sweetener and all the nuts and almond butter!