Ketopig Sweetener Mix
- 3 Cups Inulin Powder
- 1 Cup Betaine Anhydrous Trimethylglycine (TMG) Powder
- 1 Cup Allulose Powder
- Just add the Inulin, TMG, Allulose powder and mix.
- Double or triple recipe if needed.
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!
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!
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.
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
4 Eggs and 1 egg yoke (room temperature)
3 Packs of 8oz cream cheese (room temperature)
1 Tbsp vanilla
Squeeze lemon juice
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.
1 Cups heavy cream
4 Oz cream cheese
1/2 Tbsp vanilla
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.
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!
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 Tsp vanilla
1/4 Tsp salt
1/2 Tsp nutmeg
1/2 Tsp cinnamon
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.
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.
4 oz Salted butter
8 oz Cream cheese
1 Tbsp vanilla
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!
Don’t forget to make this delicious Keto Butter Cream Frosting.
Want to know how many carbs one cookie holds and the Cookie Carb Comparison?
Happy Holiday’s and have fun pigging out keto style!