Raspberry Cheesecake Jelly Roll

 

Grain Free, Gluten Free, Sugar Free

Pumpkin Roll

Cake

4 eggs
3/4 cup powdered xylitol (or powdered sweetener equal to 3/4 cup sugar)
1/4 cup coconut flour
1 tbsp cinnamon
1/2 tsp ground nutmeg
pinch ground cloves
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup canned pumpkin

Filling

8 ounces softened cream cheese
1/2 cup powdered sweetener (I used Swerve)
1 tsp vanilla extract

Directions

Preheat oven to 375 degrees.
Line a 13×15″ baking sheet with parchment and lightly grease.
Beat eggs. Add sweetener. Add remaining cake ingredients making sure to beat until there are no lumps.
Pour onto baking sheet and spread evenly.
Bake for 15 minutes.
Remove from oven and slide parchment onto a clean tea towel. Cover with another sheet of parchment and roll with the towel. Allow to cool completely.
Meanwhile, beat filling ingredients together.
Unroll cake and spread filling evenly. Roll up.
Will keep for 1 week refrigerated and kept in a tightly covered container.

Serving Size: 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.0

• Total Fat: 7.0 g
• Cholesterol: 82.8 mg
• Sodium: 171.3 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.3 g
• Protein: 4.3 g

Pumpkin Spice Donuts with Caramel Glaze, Grain Free

Low Carb Pumpkin Spice Mug Cake

INGREDIENTS

2 tbsp butter
1 tbsp coconut flour
3 tbsp almond flour
1/2 tsp baking powder
1 egg
2-3 tbsp xylitol or erythritol or 1 1/2 tbsp steviva blend (or sweetener equal 2-3 tbsp sugar)
2 tbsp canned pumpkin
2 tbsp chopped walnuts
1/4 tsp cinnamon
pinch sea salt
pinch cloves
pinch nutmeg

Perfect Low Carb, Chocolate Cupcakes

 

Cupcakes have 2.5 grams net carbs without the frosting.

 

 

 

CUPCAKES

INGREDIENTS

1/2 cup unsweetened applesauce
1/4 cup heavy cream
1/4 cup water
4 eggs
2 cups finely ground almond flour
1/3 cup vanilla whey protein powder
1/4 cup dark cacao
1 tsp baking powder
1/4 tsp salt
1 1/4 cups stevia in the raw blend (or sweetener to equal 1 1/4 cups sugar)

Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

INGREDIENTS

CRUST

• 1 3/4 cup almond flour
• 2 tbsp steviva blend (or sweetener to equal 1/4 cup sugar)
• 1/2 cup butter, melted

FILLING

• 2 8 oz packages of cream cheese
• 1/2 lb ricotta cheese
• 1/4 cup sour cream
• 1 1/2 cups pureed pumpkin
• 3 large eggs plus 1 egg yolk
• 3/4 cup steviva blend (or sweetener to equal 1 1/2 cup sugar)
• 2 tbsp white flour
• 1/2 tsp ground cinnamon
• pinch nutmeg
• pinch of cloves
• 1 tsp vanilla extract

TO SERVE

• 1 recipe Sugar Free Caramel Sauce *
• chopped pecans*

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

Serve with pecans and Sugar Free Caramel sauce.

Serves 12

Nutritional Info *(Caramel Sauce and pecans not included in nutritional info.)

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 375.5

• Total Fat: 30.9 g
• Cholesterol: 134.1 mg
• Sodium: 237.5 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.8 g
• Protein: 10.8 g

Low Carb Pumpkin Chip Bars

INGREDIENTS

1/3 cup coconut flour
1/3 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
4 eggs
1 cup cooked or canned pumpkin
1/2 cup steviva blend
1/3 cup butter
3/4 cup dark chocolate chips

DIRECTIONS

Preheat oven to 375 degrees.
In a large bowl combine all ingredients and mix until all lumps are gone.
Spread batter into a greased 8×8″ baking dish
Bake at 375° for 30-40 minutes
Cool and serve
Makes 16 Squares

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 105.4

• Total Fat: 8.7 g
• Cholesterol: 57.0 mg
• Sodium: 150.0 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 3.6 g
• Protein: 3.5 g

Low Carb, Grain Free Carrot Cake

INGREDIENTS

Carrot Cake

2 cups almond flour
1/4 cup coconut flour
1/4 cup ground golden flax
1/2 cup steviva blend (or sweetener equal to 1 cup sugar)
2 tsp baking powder
1 tbsp vanilla extract
5 eggs, separated
1/4 cup grapeseed oil
3 cups grated carrot
1/2 cup almond milk (or milk of choice)
1/2 cup shredded, unsweetened coconut
1 cup chopped walnuts
pinch of sea salt

Cream Cheese filling

8 oz package of cream cheese. softened
1/4 cup steviva (powdered)* (1/2 cup icing sugar)
1 egg

*measure the steviva before powdering in a nut or coffee grinder

DIRECTIONS

Preheat oven to 350 degrees.
Grease a 10″ springform pan.
Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.
Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture.
Set aside.
Using hand mixer, combine cream cheese filling ingredients.
Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.
Bake for 1 hour. Cake will be moist.
Allow to cool, then refrigerate overnight.

Serves 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 384.1

• Total Fat: 32.8 g
• Cholesterol: 116.4 mg
• Sodium: 217.2 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 5.7 g
• Protein: 11.2 g

Low Carb, No Grain, Glazed Raspberry Coffee Cake

INGREDIENTS

Cake
1/4 cup Coconut Oil, (or butter) melted
1/4 cup Greek yogurt
6 eggs
6 tbsp coconut flour
1/4 cup almond flour
1 cup raspberries (fresh or frozen)
1/3 cup steviva blend (or 2/3 cup sugar, xylitol, etc)
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon

Crumb Topping
1/4 cup cold butter
3/4 cup almond flour
2/3 cup chopped walnuts
1 tsp cinnamon
1/4 cup steviva blend (or 1/2 cup sugar, xylitol, etc)

Glaze
*2 tbsp steviva blend (powdered) (or 1/4 cup confectioner’s sugar)
1/4 cup cream cheese
2 tbsp milk

*measure the steviva BEFORE powdering it.

 

DIRECTIONS

Preheat oven to 350 degrees. Grease a square baking dish.
Combine all cake ingredients into one bowl. Use a hand mixer to make sure all lumps are gone. Pour into cake pan.
For the crumb topping. Put almond flour, cinnamon and steviva into a bowl. Cut in the cold butter. Mix in the chopped nuts. Sprinkle evenly over the cake batter.
Bake for 45 minutes. Remove from oven and make the glaze.
In a small bowl add cream cheese and the powdered steviva blend (use a nut or spice grinder to make it powdery). Use a hand mixer to blend. Add milk and combine. Drizzle over the warm cake and serve.

Serves 16

 

 

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 155.7

• Total Fat: 13.4 g
• Cholesterol: 74.3 mg
• Sodium: 45.3 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 2.4 g
• Protein: 5.0 g

Low Carb Chocolate Mug Cake

 

INGREDIENTS

 

2 tbsp butter
1 tbsp coconut flour
3 tbsp almond flour
1/2 tsp baking powder
1 tbsp dark cacao
1 egg
2 tbsp steviva blend
2 tbsp Davinci chocolate syrup
1 tbsp dark chocolate chips

 

DIRECTIONS

 

Melt butter. Add remaining ingredients. Stir well. Divide among two greased mugs or glass dishes. Microwave for 45 seconds to 1 minute.
Serving Size: makes 2 mug cakes

 

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 279.0

• Total Fat: 23.0 g
• Cholesterol: 124.0 mg
• Sodium: 125.2 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 4.4 g
• Protein: 8.1 g