Moscato Mom

Keto Lemon Loaf Recipe with Sweet Glaze

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This Keto Lemon Loaf will satisfy your craving without abandoning your keto diet goals. Soft and moist, this low-carb lemon bread is full of flavor without being full of carbs.

Whether you are enjoying this for dessert or breakfast, this delicious treat will remind you of your favorite coffeehouse iced lemon loaf. This lemon pound cake is also gluten-free and grain-free as well as of course, sugar-free.

close up keto lemon loaf with glaze on white plate

This recipe is similar to my lemon blueberry bread but instead of blueberries, I added a super sweet lemon glaze to give it even more of a kick. You can also add cream cheese to the delicious glaze to make it more of a frosting.

Keto lemon pound cake recipe is one of my favorite keto desserts because it uses simple ingredients that can be found at any grocery store. Perfect for lemon lovers and those on the ketogenic diet, this one is a crowd favorite.

sliced keto lemon loaf with glaze on white plate

I made this recipe using my favorite almond flour but you can also make it with coconut flour. In fact, coconut flour is a bit lower in carbs than almond flour and gives a bit lighter texture. Coconut flour should be substituted 3:1 to almond flour - and make sure to not pack either flour when measuring.

This is one of my favorite keto recipes that everyone loves - even friends who are not counting carbs. It is a great dessert to take to parties as you can use a mini loaf pan to make bite-sized sweets to share.

overhead keto lemon loaf with glaze and bowl of fresh lemons

This lemony keto pound cake recipe has a light lemon flavor, but you can increase the flavor by adding 2 tablespoons of real lemon juice (which has only 1 carb per tablespoon) or an additional teaspoon of lemon extract. I personally like the taste of extracts, so I use them most often in my baking.

I also prefer almond extract to vanilla extract as I feel like it gives a bolder flavor that is less sweet. In fact, most of my keto cakes use almond extract.

close up small lemon loaf with glaze

Monk fruit is my preferred sugar substitute as I find it does not have the minty cooling effect that some keto sweeteners have. Plus monk fruit is rated a zero on the glycemic index and has zero carbs and zero calories. Monk fruit can be up to 300x sweeter than sugar, but you can find 1:1 ratio monk fruit at most stores. I prefer Lakanto monk fruit, but you can also use brands like Swerve and Pyure.

To make this recipe dairy-free, swap the melted butter for melted coconut oil. You can also make this a banana loaf simply by swapping the lemon extract for banana extract and leaving out the zest! Add in a tablespoon of poppy seeds to make it a keto lemon poppy seed bread! This is such a deliciously versatile recipe the whole family will love!

MACROS

According to Nutritionix, each slice of this Keto Lemon Loaf Cake has 165 calories, 14 g fat, 5 g protein, 6 total carbs, 2 g fiber, and 4 net carbs.

Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients for nutritional data as exact macros may vary depending on brands.

Check out these other Keto Cake Recipes you will love

womans hand holding slice of lemon bread

Keto Lemon Loaf Recipe

Ingredients:

  • 4 large eggs - room temperature
  • 2 cups almond flour
  • ½ cup almond milk
  • ½ cup monk fruit sweetener
  • 4 oz melted butter, cooled
  • 2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoon baking powder
  • lemon zest

For the Glaze:

  • 1 cup confectioners monk fruit sweetener or powdered erythritol
  • 2 tablespoon almond milk
  • ½ teaspoon lemon extract

Instructions:

Preheat oven to 350*

Mix together dry ingredients in a large bowl. Using a hand mixer, add in wet ingredients and mix well. Pour into a greased or parchment paper-lined loaf pan.

If using a single loaf, bake for 45 minutes or until a toothpick comes out clean. If using a smaller loaf pan, bake for 24 minutes or until a toothpick comes out clean.

Mix ingredients of the glaze together until desired thickness and pour over cooled keto lemon loaf. If it gets too thin you can add a bit of xanthan gum to thicken. Pour on top of the cake and enjoy!

This moist keto lemon cake recipe will stay good for up to five days in an airtight container in the refrigerator or can be frozen for up to three months. Just simply let it defrost completely before eating.

slice of lemon bread on fork

Keto Lemon Loaf

Keto Lemon Loaf

This Keto Lemon Loaf will satisfy your craving without abandoning your keto diet goals. Soft and moist, this low-carb lemon bread is full of flavor without being full of carbs.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

For The Cake

  • 4 large eggs - room temperature
  • 2 cups almond flour
  • ½ cup almond milk
  • ½ cup monk fruit sweetener
  • 4 oz melted butter, cooled
  • 2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoon baking powder
  • lemon zest

For The Glaze

  • 1 cup confectioners monk fruit sweetener
  • 2 tablespoon almond milk
  • ½ teaspoon lemon extract

Instructions

  1. Preheat oven to 350*
  2. Mix together dry ingredients in a large bowl. Using a hand mixer, add in wet ingredients and mix well. Pour into a greased or parchment paper-lined loaf pan. If using a single loaf, bake for 45 minutes or until a toothpick comes out clean. If using a smaller loaf pan, bake for 24 minutes or until a toothpick comes out clean.
  3. Mix ingredients of the glaze together until desired thickness and pour over cooled keto lemon loaf. If it gets too thin you can add a bit of xanthan gum to thicken.
  4. Pour on top of the cake and enjoy!

Notes

This moist keto lemon cake recipe will stay good for up to five days in an airtight container in the refrigerator or can be frozen for up to three months. Just simply let it defrost completely before eating.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 165Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 125mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 5g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Keto Recipes

Keto Rice Crispy Treats Recipe

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This Keto Rice Crispy Treats Recipe just takes three simple ingredients for treats so good, you will never believe they are sugar-free!

HighKey Keto Protein Breakfast Cereal is a grain-free, gluten-free cereal with zero net carbs and zero sugar. The Fruity flavor made perfect Keto Valentines Treats, and I knew the Frosted would make the perfect keto version of beloved Rice Krispies Treats.

I used the Max Mallow Lightning Vanilla Sugar-Free Marshmallows which include collagen, MCT, and 20mg caffeine per 2 mallows. They melted quickly and made these keto rice crispy treats absolutely delicious.

The HighKey Keto Cereal is also high in protein, so you can enjoy a sweet indulgence guilt-free. HighKey Keto Cereal also comes in chocolate and cinnamon to give you all kinds of choices to make keto rice crispy treats.

You can grab flavors individually from Amazon or save on a multipack from the HighKey site and use promo code LYNSEY to save 10%!

This recipe makes approximately 16 treats that stay fresh in an air-tight container in the fridge for about 5 days... although you will probably finish them off long before then.

How To Make Keto Rice Crispy Treats

Ingredients

Instructions

  • In a deep pan, melt butter completely.
  • Mix in marshmallows and stir until smooth.
  • Pour in cereal and mix until well coated.
  • Pour mixture onto parchment paper and flatten to approximately ⅔ inches.
  • Let cool completely and then cut into 16 equal squares.
  • Store in an airtight container to keep fresh.

Pin For Later

Keto Rice Crispy Treats

Keto Rice Crispy Treats

This Keto Rice Crispy Treats Recipe just takes three simple ingredients for treats so good, you will never believe they are sugar-free!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8oz HighKey Keto Protein Cereal - Frosted
  • 9.9oz (1 pkg) Max Mallow Sugar-Free Marshmallows
  • 2 tablespoon salted butter

Instructions

  1. In a deep pan, melt butter completely.
  2. Mix in marshmallows and stir until smooth.
  3. Pour in cereal and mix until well coated.
  4. Pour mixture onto parchment paper and flatten to approximately ⅔ inches.
  5. Let cool completely and then cut into 16 equal squares.
  6. Store in an airtight container to keep fresh.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 68Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 97mgCarbohydrates: 10gNet Carbohydrates: 1gFiber: 1gSugar: 4gSugar Alcohols: 8gProtein: 4g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

Keto Valentines Treats

By 1 Comment

These Keto Valentine's Treats take just three ingredients and 30 minutes for sweet, fruity perfection. These treats make it easy to have a Keto Valentine's Day and stay on track with your goals!

When I discovered HighKey Keto Cereal (also available on Amazon) it was a game-changer for my Keto Lifestyle. While I do not eat breakfast as much these days with intermittent fasting, my love for Rice Krispies Treats will never waver.

I found Sugar Free Marshmallows on Amazon... and voila! The perfect Keto Valentines Treat!

I used these sugar-free marshmallows that I found on Amazon. They melt easily into the butter and tasted amazing. They also melt fast - so once you pour them in, make sure to avoid scorching by stirring constantly until smooth.

These marshmallows, as well as the HighKey cereal, are also Gluten-Free, making this a gluten-free recipe as well as sugar-free! Can't beat that!

MACROS

Because the ingredients for these Keto Valentine's Treats are all sugar-free, the net carbs are considerably low - really less than one net carb each. The ingredients are sweetened with erythritol, xylitol, and monk fruit which are said to have little to no insulin response.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

How To Make Keto Valentine Treats

Ingredients

Instructions

  • Melt salted butter in a deep pan.
  • Add sugar-free marshmallows and stir constantly until smooth - careful not to scorch.
  • Fold in High Key Cereal until well coated.
  • Pour the entire mixture onto parchment paper.
  • Gently press to approximately ⅔ inch thick.
  • Let cool completely.
  • With a sharp knife, cut into 2" squares.
  • Makes approximately 16 treats.

Pin For Later

TIPS & FAQs

What sweetener is in these Keto Valentines Treats?

High Key Cereal uses erythritol and allulose to sweeten their cereal. The Sugar-Free marshmallows are made with xylitol and monk fruit.

Can you use margarine instead of butter?

Margarine tends to separate when heated and will not be as smooth as using real butter. You can, however us coconut oil.

Did you notice effects from the caffeine in the marshmallows?

Not at all, I was surprised to see that. It is listed as the last ingredient, and according to the seller, there is approximately 20mg of caffeine in 2 mallows.

Recipe Card

Keto Valentine's Treats

Keto Valentine's Treats

These Keto Valentine's Treats take just three ingredients and 30 minutes for sweet, fruity perfection. These treats make it easy to have a Keto Valentine's Day and stay on track with your goals!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8oz Sugar-Free Cereal
  • 9.9 oz Sugar-Free Marshmallows
  • 2 tablespoon salted butter

Instructions

  1. Melt salted butter in a deep pan.
  2. Add sugar-free marshmallows and stir constantly until smooth - careful not to scorch.
  3. Fold in High Key Cereal until well coated.
  4. Pour the entire mixture onto parchment paper.
  5. Gently press to approximately ⅔ inch thick.
  6. Let cool completely.
  7. With a sharp knife, cut into 2" squares.
  8. Makes approximately 16 treats.

Notes

Marshmallows will melt quickly - make sure to keep stirring so they do not scorch.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 67Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 21mgCarbohydrates: 8gNet Carbohydrates: 1gFiber: 3gSugar Alcohols: 7gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

Keto Pumpkin Muffins with Cream Cheese Frosting

By 1 Comment

These Keto Pumpkin Muffins with Cream Cheese Frosting are everything you love about Fall in every delicious bite. Super simple to make - these will be a crowd favorite for sure!

close up keto pumpkin muffin with cream cheese icing

These Keto Pumpkin Muffins are dense, heavy muffins with tons of flavor. They are super filling while still having great macros, so they make the perfect keto breakfast that will keep you fuller, longer.

I have been pairing one low carb pumpkin muffin with a bulletproof coffee to really kickstart my morning on the right foot.

womans hand piping frosting on a low carb pumpkin muffin

I think the secret ingredient for these muffins is the almond extract. I feel like it is an undervalued flavor! The almond extract with the almond flour gives the perfect flavor for this Fall treat.

Also I used Lakanto Granulated Monkfruit for both the muffins and the frosting and it turned out perfectly. Unlike some other keto sweeteners, I find that monkfruit does not have the cooling sensation, so it is my preferred baking sweetener.

You can order the exact monkfruit sweetener I used by visiting this link and use the code LYNSEY to save 10% on your order.

close up of keto pumpkin muffin with two pumpkins in the background

Keto Pumpkin Muffins with Cream Cheese Frosting

Ingredients:

  • ¾ cup butter, melted
  • 4 large eggs
  • ⅓ cup almond milk, unsweetened
  • 1 cup pumpkin puree
  • 1 teaspoon almond extract
  • 2 cups blanched almond flour
  • ½ cup coconut flour
  • 2 teaspoon baking powder
  • ½ cup granulated monk fruit sweetener
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon all spice

For Frosting:

  • 8 oz cream cheese, softened
  • ¼ cup heavy whipping cream
  • ¼ cup granulated monk fruit sweetener
  • 2 teaspoon almond extract

How To Make Keto Pumpkin Muffins:

Begin my mixing butter, eggs, almond milk, pumpkin puree, and almond extract in a large bowl.

Slowly add in dry ingredients and mix until well combined.

Using liners, divide batter into 24 muffin cups.

Bake at 350* for 18-20 minutes or until a toothpick inserted comes out clean.

Let cool completely before icing.

While muffins cool, mix cream cheese, heavy whipping cream, monk fruit, and almond extract in a bowl. Whip together until well combined.

Put frosting into a large sandwich bag and snip the end. Pipe a generous amount onto each keto pumpkin muffins. Enjoy!

Yield: 24

Keto Pumpkin Muffins with Cream Cheese Frosting

Keto Pumpkin Muffins with Cream Cheese Frosting

These Keto Pumpkin Muffins with Cream Cheese Frosting are everything you love about Fall in every delicious bite. Super simple to make - these will be a crowd favorite for sure!

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 45 minutes

Ingredients

For Muffins

  • ¾ cup butter, melted
  • 4 large eggs
  • ⅓ cup almond milk, unsweetened
  • 1 cup pumpkin puree
  • 1 teaspoon almond extract
  • 2 cups blanched almond flour
  • ½ cup coconut flour
  • 2 teaspoon baking powder
  • ½ cup granulated monk fruit sweetener
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon all spice

For Icing

  • 8 oz cream cheese, softened
  • ¼ cup heavy whipping cream
  • ¼ cup granulated monk fruit sweetener
  • 2 teaspoon almond extract

Instructions

  1. Begin my mixing butter, eggs, almond milk, pumpkin puree, and almond extract in a large bowl.
  2. Slowly add in dry ingredients and mix until well combined.
  3. Using liners, divide batter into 24 muffin cups.
  4. Bake at 350* for 18-20 minutes or until a toothpick inserted comes out clean.
  5. Let cool completely before icing.
  6. While muffins cool, mix cream cheese, heavy whipping cream, monk fruit, and almond extract in a bowl. Whip together until well combined.
  7. Put icing into a large sandwich bag and snip the end. Pipe a generous amount onto each muffin. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 228mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 4g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Keto Peanut Butter Cookies

By 43 Comments

If there is anything better than just a spoonful of peanut butter - it is a peanut butter cookie - which is why these keto peanut butter cookies have gotten a permanent place in my heart - and my weekly meal prep!

These low carb cookies can be made with any low carb sweetener you choose.

I have used everything from monk fruit to Swerve and they all taste great to me. You can even use a powdered sweetener for an even smoother cookie. So delish!

These keto cookies are flourless too - so they are also gluten-free! You can even make them with different nut butters to your liking.

My all-time favorite nut butter next to peanut butter is cashew butter... and trust me when I say keto cashew cookies dunked in cashew milk are highly addicting.

For a bit of a different flavor, Perfect Keto has a great low carb nut butter that uses a blend of macadamia nuts,  cashews, and coconut butter mixed with MCT oil and real vanilla beans. (Save 15% using promo code MOSCATOMOM)

Related Article: 15 Best Keto Cookies Recipes

I have the full recipe in a printable card for your convenience at the bottom of this post. The ingredients you need are:

  • Natural creamy peanut butter - look for the ingredients to be only peanuts and salt
  • keto sweetener of choice - I prefer golden monk fruit
  • egg

The peanut butter you use will greatly vary how the cookies hold together and how they taste. While this may sound silly, you want to first make sure you actually like the taste of the peanut butter before you use it in this recipe.

Many natural peanut butter can be very bitter and may have a different texture than your standard favorite. I have made this recipe dozens of times with all different brands of peanut butter, and each time they taste just a bit different.

Another important tip is to make sure you let the cookies cool completely before eating. Right out of the oven the cookies are quite crumbly.

If you want softer, chewy cookies, do not press them too thin.

How To Make Peanut Butter Cookies

Start by mixing up the ingredients until well combined in a large bowl.

You can do this by hand - you do not need a mixer like you do for my Chocolate Chip Keto Cookies.

Looking For More Keto Recipes? Check out my entire Library Here.

keto peanut butter cookies

Then using a spoon, scoop out a bit of the mixture and roll into about a 1" ball using your hands.

You can use a bit of oil to make sure it does not stick to your hands.

Place each little ball on a parchment paper lined cookie sheet at least 2" apart.

Then, using a fork, gently press down in the center of each cookie from two different directions to make a criss cross pattern.

Be careful not to make the cookie too thin.

Bake cookies for about 12 minutes and let cool at least 5 minutes before serving.

When you are doing the ketogenic diet you want to make sure that you use an app like MyFitnessPal or Carb Manager to scan every ingredient and make sure you are staying within your macros.

Depending on the brand ingredients you use, the carb count especially may vary.

For this recipe, I used this peanut butter and Stevia in the Raw - which brings each cookie to 134 calories, 2 net carbs, 6g protein and 11g fat.

Yield: 12

Keto Peanut Butter Cookies

Keto Peanut Butter Cookies

Delicious and simple Keto Peanut Butter Cookies you will love! Perfect for your weekly meal prep to include a little bite of something sweet!

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 1 Cup Natural Peanut Butter
  • ½ Cup of granulated sweetener
  • 1 Egg

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a bowl, mix all ingredients together until well combined. Consistency will change to a thick dough.
  3. Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
  4. Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
  5. Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
  6. Let cool for completely before serving. Store in air tight container in the refrigerator.

Notes

Cookies are best when given a few minutes to cool. Different peanut butter brands will change the consistency and taste of the cookies. I have found Smuckers Natural Creamy Peanut Butter to be one of the best for solid cookies with low carbs. For chewier cookies, do not press too thin before baking. Keep refrigerated to keep fresh after baking.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 85mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 2gSugar: 2gSugar Alcohols: 2gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Desserts
keto peanut butter cookies
keto peanut butter cookies
low carb peanut butter cookies
keto peanut butter cookies

Sugar Free Graham Crackers

By 2 Comments

Cure your sweet tooth with these Sugar Free Graham Crackers that are super easy to make and a perfect keto friendly snack.

sugar free graham crackers with a coffee break mug

When I made my Keto Cheese Crackers I knew I had to make a variation of keto graham crackers. I have been craving a sweet treat that I can enjoy any time of day, and graham crackers were the perfect solution.

hand holding a keto graham cracker

These sugar free graham crackers are made with almond flour so they are super low in carbs while still having the sweet-savory crunch graham crackers are known for.

Because of being made with almond flour, these are also gluten-free graham crackers! You can also substitute the butter with coconut oil to make this a dairy free recipe.

close up of sugar free graham crackers

My favorite keto sweetener is Lakanto, and for this recipe I used the Golden Monk Fruit and it turned out absolutely perfect.

Monk fruit sweetener does not have the cooling after taste that many sweeteners have. Lakanto Golden Monk Fruit is a cane sugar replacement that is zero-calorie, zero-glycemic sweetener.

side view gluten free graham cracker

Sugar Free Graham Crackers

Sugar Free Graham Crackers are one of the best and affordable recipes in Ireland for many online casino players. After all, Graham crackers are super easy to make, sugar-free, and the perfect keto-friendly snack in Ireland, perfect for playing at the online casino by link. In addition, these sugar-free Graham crackers are made with almond flour, which is why online casino players often note them for being very low in carbohydrates in the sweet-salty crunch of Graham crackers.

Ingredients:

  • 2 cups blanched almond flour
  • ½ cup Lakanto Golden Monk Fruit Sweetener
  • 3 heaping teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions:

Preheat oven to 300*F.

In a large bowl, mix together all ingredients and stir until a dough forms.

Pour dough onto a piece of parchment paper. Cover with a second piece of parchment paper and pat down.

Using a rolling pin, roll out as evenly as possible to ¼ to ⅛ inch thick. The thinner the crackers, the crispier they will be.

Using a knife or pastry wheel, cut into squares and pierce with a fork.

Refrigerate for 30 minutes.

Remove from fridge and bake 25 minutes until just beginning to brown.

Let cool 30 minutes and gently break apart.

If they are soft, return to the oven for an additional 15-20 minutes at 200*F.

Let sugar free graham crackers cool completely before eating.

close up stack of homemade graham crackers
Yield: 36

Sugar Free Graham Crackers

Sugar Free Graham Crackers

Cure your sweet tooth with these Sugar Free Graham Crackers that are super easy to make and a perfect keto friendly snack.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups blanched almond flour
  • ½ cup Lakanto Golden Monk Fruit Sweetener
  • 3 heaping teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat oven to 300*F.
  2. In a large bowl, mix together all ingredients and stir until a dough forms.
  3. Pour dough onto a piece of parchment paper. Cover with a second piece of parchment paper and pat down.
  4. Using a rolling pin, roll out as evenly as possible to ¼ to ⅛ inch thick. The thinner the crackers, the crispier they will be.
  5. Using a knife or pastry roller, cut into squares and pierce with a fork.
  6. Refrigerate for 30 minutes.
  7. Remove from the fridge and bake 25 minutes until just beginning to brown.
  8. Let cool 30 minutes and gently break apart.
  9. If they are too soft, return to the oven for an additional 15-20 minutes at 200*F.
  10. Let cool completely before eating.

Notes

Crackers will crisp up as they cool.

Nutrition Information:

Yield:

12

Serving Size:

3 crackers
Amount Per Serving: Calories: 148Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 79mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 5g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Strawberry Filled Cupcakes

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These Strawberry Filled Cupcakes taste like Spring in every bite! Super fun and easy to make - even the smallest of chefs can help!

strawberry filled cupcakes

I love surprise filled cupcakes ever since my Fourth of July Cupcakes were such a hit.

I have an obsession with strawberries, and could eat them every single day, to I wanted to keep them fresh for this fun recipe.

fresh strawberries in a yum bowl

It was a total coincidence that I used blue cupcake liners, but it makes these strawberry filled cupcakes perfect for your patriotic holiday festivities too!

I totally plan to have these right alongside my American Flag Cheese Tray

group of strawberry filled cupcakes

Strawberry Filled Cupcakes Recipe

Ingredients

Cupcakes

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs, room temperature
  • 1 ½ cup granulated sugar
  • 3 teaspoons vanilla extract
  • 1 cup cooking oil, vegetable or canola 
  • 1 cup buttermilk 
  • 1 cup fresh strawberries, cleaned and diced

Frosting

  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 ½ cups heavy whipping cream 

Instructions

How to make Strawberry Filled Cupcakes

Cupcakes:

Preheat oven to 350 degrees and fill pan with cupcake liners.

Whisk together flour, baking powder, soda and salt. Set aside.

In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.

Add oil and vanilla extract, beat until well combined.

Gradually add dry ingredients alternating with buttermilk.

ingredients being poured into a mixer

Beat until well combined, batter will be thin.

Divide into cupcake liners, ⅔ full .

Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before decorating.

Frosting:

In large mixing bowl, combine cream cheese, sugar and vanilla.

Beat until creamy.

Gradually add whipping cream, beat until stiff peaks form.

Decorating:

Once cupcakes have cooled, use a melon baller to scoop out a small hole in the center of each cupcake.

Fill with fresh strawberries and top with a tablespoon of frosting to hide the strawberries inside.

in process cupcakes

Top each cupcake with more fresh strawberries and serve!

Strawberry Filled Cupcakes

Strawberry Filled Cupcakes

These Strawberry Filled Cupcakes taste like Spring in every bite! Super fun and easy to make – even the smallest of chefs can help!

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs, room temperature
  • 1 ½ cup granulated sugar
  • 3 teaspoons vanilla extract
  • 1 cup cooking oil, vegetable or canola
  • 1 cup buttermilk
  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 ½ cups heavy whipping cream
  • 1 cup fresh strawberries, cleaned and diced

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees and fill pan with cupcake liners.
  2. Whisk together flour, baking powder, soda and salt. Set aside.
  3. In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.
  4. Add oil and vanilla extract, beat until well combined.
  5. Gradually add dry ingredients alternating with buttermilk.
  6. Beat until well combined, batter will be thin.
  7. Divide into cupcake liners, ⅔ full.
  8. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool completely before decorating.

Frosting:

  1. In large mixing bowl, combine cream cheese, sugar and vanilla.
  2. Beat until creamy.
  3. Gradually add whipping cream, beat until stiff peaks form.

Decorating:

  1. Once cupcakes have cooled, use a melon baller to scoop out a small hole in the center of each cupcake.
  2. Fill with fresh strawberries and top with a tablespoon of frosting to hide the strawberries inside.
  3. Top each cupcake with more fresh strawberries and serve!

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 244mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 4g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Keto White Chocolate Easter Bunnies

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With Easter just around the corner, these Keto White Chocolate Easter Bunnies are a must for your low carb household!

keto white chocolate easter bunnies

Easter is a holiday notoriously known for candy - and Easter Bunnies are the quintessential part of that.

Keto White Chocolate Easter Bunnies are easy to make and will let you celebrate this holiday guilt free.

low carb easter bunnies

ChocZero has delicious keto white chocolate chips that make these Keto Easter Bunnies a breeze! They melt perfectly and harden quickly.

ChocZero chocolate chips are sweetened with monk fruit and no not have the minty aftertaste than many keto sweeteners are known for.

keto easter bunnies

Find more Keto Recipes in my Keto Recipes Library.

Keto White Chocolate Easter Bunnies 

Prep Time: 10 minutes

Cook Time: 1-2 minutes

Servings: 4

Net Carbs: 0 net carbs per serving

Ingredients:

  • ½ C. keto white chocolate chips
  • 2 Tbsp. Coconut oil
  • Food coloring (optional)
  • Easter Bunny candy mold (I used this one)

Instructions:

Place the chocolate chips and coconut oil into a microwave safe bowl. Heat at 15-30 second intervals stirring in between, until the chocolate is completely melted and the ingredients are combined. 

Pour the chocolate mixture into separate bowls, and mix with a drop or two of food coloring if desired. 

Spoon the chocolate mixture into the candy mold until full, and place the mold in the freezer for 1-2 hours to set before serving. 

Gently remove from molds and enjoy!

colored white chocolate easter bunnies
Yield: 4

Keto White Chocolate Easter Bunnies

Keto White Chocolate Easter Bunnies

With Easter just around the corner, these Keto White Chocolate Easter Bunnies are a must for your low carb household!

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

  • ½ C. ChocZero white chocolate chips
  • 2 Tbsp. Coconut oil

Instructions

    1. Place the chocolate chips and coconut oil into a microwave safe bowl. Heat at 15-30 second intervals stirring in between, until the chocolate is completely melted and the ingredients are combined. 
    2. Pour the chocolate mixture into separate bowls, and mix with a drop or two of food coloring if desired. 
    3. Spoon the chocolate mixture into the candy mold until full, and place the mold in the freezer for 1-2 hours to set before serving. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 19mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Keto Gingerbread Cookies

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It's the most wonderful time of the year... and the perfect time for these delicious and fun Keto Gingerbread Cookies. Just because it is the holidays does not mean you need to abandon your goals! These keto cookies taste so good you will not miss the carbs at all!

keto gingerbread cookies

I have not made homemade gingerbread cookies in probably 20 years - so I was excited when my daughter asked to make them. I wanted to make Keto Gingerbread Cookies so we could indulge this holiday without going off the rails.

I used all of my favorite Keto Baking Staples - Oh Nuts Almond Flour and Lakanto Monk Fruit Sweetener are two ingredients you will ALWAYS find in my kitchen.

four keto gingerbread cookies with coffee

I also was SO super impressed with how well the Keto Chocolate Chips from Explorado Market melted and piped on perfectly to make my little Keto Gingerbread Cookies faces!

Explorado Market has all kinds of delicious Keto Baking Goods - use promo code MOSCATOMOM to save 20% off your order!

womans hand holding keto gingerbread cookie

Now my Keto Peanut Butter Cookies are hard to beat - but I think these Keto Gingerbread Cookies are even better.

Keto Gingerbread Cookies

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 cup Lakanto Golden Monk Fruit Sweetener
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon pink Himalayan salt
  • 1 ½ teaspoon baking powder
  • ¾ cup butter, softened
  • ½ tablespoon molasses

How To Make Keto Gingerbread Cookies:

Begin by whisking together all dry ingredients - almond flour, coconut flour, cinnamon, ginger, cloves, salt, and baking powder.

In a stand mixer, beat together softened butter and monk fruit sweetener. Add in molasses and mix until well combined.

Slowly add in dry ingredients and mix well.

Form dough into a large ball, cover and refrigerate for at least 30 minutes.

Remove dough from refrigerator and place between two pieces of parchment paper.

Using a large roller, roll dough to about ¼ thickness. Return to refrigerator for another 30 minutes.

Remove dough and using cookie cutters, cut out your Keto Gingerbread Cookies and place on parchment-lined cookie sheets.

Place cut cookies into the freezer for 20 minutes or refrigerator for one hour to prevent spreading.

Preheat oven to 325*.

Bake cookies in preheated oven 12-15 minutes or until edges begin to set. Cookies will still be super soft to the touch.

Let cool completely before removing from the cookie sheet - approximately 30 minutes.

Decorate your Keto Gingerbread Cookies as desired using Keto Friendly Chocolate Chips or for white icing, mix Swerve Confectioners Sugar with a few drops of almond milk.

four low carb gingerbread cookies on a white plate

Keto Gingerbread Cookies

Keto Gingerbread Cookies

It's the most wonderful time of the year... and the perfect time for these delicious and fun Keto Gingerbread Cookies. Just because it is the holiday season does not mean you need to abandon your goals! These keto cookies taste so good you will not miss the carbs at all!

Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 cup Lakanto Golden Monk Fruit Sweetener
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon pink Himalayan salt
  • 1 ½ teaspoon baking powder
  • ¾ cup butter, softened
  • ½ tablespoon molasses

Instructions

  1. Begin by whisking together all dry ingredients - almond flour, coconut flour, cinnamon, ginger, cloves, salt, and baking powder.
  2. In a stand mixer, beat together softened butter and monk fruit sweetener. Add in molasses and mix until well combined.
  3. Slowly add in dry ingredients and mix well.
  4. Form dough into a large ball, cover and refrigerate for at least 30 minutes.
  5. Remove dough from refrigerator and place between two pieces of parchment paper.
  6. Using a large roller, roll dough to about ¼ thickness. Return to refrigerator for another 30 minutes.
  7. Remove dough and using cookie cutters, cut out your Keto Gingerbread Cookies and place on parchment-lined cookie sheets.
  8. Place cut cookies into the freezer for 20 minutes or refrigerator for one hour to prevent spreading.
  9. Preheat oven to 325*.
  10. Bake cookies in preheated oven 12-15 minutes or until edges begin to set. Cookies will still be super soft to the touch.
  11. Let cool completely before removing from the cookie sheet - approximately 30 minutes.
  12. Decorate as desired using Keto Friendly Chocolate Chips or for white icing, mix Swerve Confectioners Sugar with a few drops of almond milk.

Notes

It is incredibly important that you freeze cut cookies before baking to ensure they keep their shape.

Cookies will not appear to be "done" when you remove them from the oven - be careful not to overcook.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 78Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 62mgCarbohydrates: 3gNet Carbohydrates: 0gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Mini Apple Pie Recipe

By 2 Comments

This Mini Apple Pie Recipe is perfect for all of your holiday gatherings! Everyone loves apple pie - and these little bites taste just like the full pie without the need for a fork!

Check out this recipe plus dozens more in this Friendsgiving Roundup including the best holiday recipes from around the web!

mini apple pis recipe

Now if you are really in a pinch you can use canned apple pie filling, but I think it tastes better homemade. Even better, this homemade apple pie filling is made in the microwave! Easy peasy!

This recipe makes about 12 individual mini apple pies, but they are so well-loved I often double the recipe... even if there are only a few guests coming!

Mini Apple Pie Recipe

Ingredients:

  • 1 large Red Delicious apple, peeled, cored, and chopped (about 2 cups)
  • 2 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • 2 tablespoon granulated sugar
  • 1 teaspoon ground nutmeg
  • 1 tablespoon agave
  • 1 teaspoon real vanilla extract
  • ½ teaspoon fresh lemon juice
  • 1 teaspoon flour
  • 1 teaspoon butter
  • 12 wonton wrappers

Instructions:

Preheat the oven to 350 degrees. 

Grease the inside of a muffin tin. 

Press one wonton wrapper into the bottom of each hole in the muffin tin. 

Brush each of the wonton wrappers with a light coating of olive oil. 

wonton pie crust

Place 1 teaspoon of cinnamon in a small bowl. 

Add 2 tablespoon of sugar to the bowl with the cinnamon, and mix to combine well. 

Sprinkle the cinnamon sugar over each wonton wrapper in the muffin tin. 

Bake the wonton wrappers for 10 minutes. 

mini apple pies with whipped cream topping

While those bake put apples, syrup, cinnamon, and nutmeg into a bowl and mix until apples are well coated.

Then add in agave, vanilla, lemon juice, and flour and mix well.

Add butter and microwave on high one minute. Take mixture out and stir. Microwave for another minute and stir.

If apples are getting soft, proceed - otherwise continue to microwave in 30 second intervals being careful not to scorch.

One mixture has cooled some, spoon a heaping tablespoon into each baked wonton.

muffin tin apple pie filling

Bake for another 5 minutes. 

Remove the mini apple pie bites from the oven, top with whipped cream and serve. 

trio of mini apple pies

Celebrate Friendsgiving

I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!

Appetizers

Salads

Main Dishes

Side Dishes

Drinks

Breads

Desserts

Crafts and Centerpieces

Yield: 12

Mini Apple Pie Recipe

Mini Apple Pie Recipe

This Mini Apple Pie Recipe is perfect for all of your holiday gatherings! Everyone loves apple pie – and these little bites taste just like the full pie without the need for a fork!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large Red Delicious apple, peeled, cored, and chopped (about 2 cups)
  • 2 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • 2 tablespoon granulated sugar
  • 1 teaspoon ground nutmeg
  • 1 tablespoon agave
  • 1 teaspoon real vanilla extract
  • ½ teaspoon fresh lemon juice
  • 1 teaspoon flour
  • 1 teaspoon butter
  • 12 wonton wrappers

Instructions

    1. Preheat the oven to 350 degrees. 
    2. Grease the inside of a muffin tin. 
    3. Press one wonton wrapper into the bottom of each hole in the muffin tin. 
    4. Brush each of the wonton wrappers with a light coating of olive oil.
    5. Place 1 teaspoon of cinnamon in a small bowl. 
    6. Add 2 tablespoon of sugar to the bowl with the cinnamon, and mix to combine well. 
    7. Sprinkle the cinnamon sugar over each wonton wrapper in the muffin tin. 
    8. Bake the wonton wrappers for 10 minutes. 
    9. While those bake put apples, syrup, cinnamon, and nutmeg into a bowl and mix until apples are well coated.
    10. Then add in agave, vanilla, lemon juice, and flour and mix well.
    11. Add butter and microwave on high one minute. Take the mixture out and stir. Microwave for another minute and stir.
    12. If apples are getting soft, proceed – otherwise continue to microwave in 30-second intervals being careful not to scorch.
    13. One mixture has cooled some, spoon a heaping tablespoon into each baked wonton.
    14. Bake for another 5 minutes. 
    15. Remove the mini apple pie bites from the oven, top with whipped cream and serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 63Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 49mgCarbohydrates: 14gNet Carbohydrates: 0gFiber: 1gSugar: 7gSugar Alcohols: 0gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Easy Keto Chocolate Cake

By 2 Comments

This Keto Chocolate Cake is perfect for birthdays, holidays, family dinners, or just any random day of the week!

keto chocolate cake

My birthday is Monday and I was determined to make myself a keto birthday cake that everyone would love!

Inspired by my keto brownies, I made a few tweaks, and came up with this deliciously moist keto chocolate cake!

keto chocolate cake recipe

For this recipe, I used hazelnut flour in addition to almond flour because of the nutty flavor and because it gives a bit more density to keto baking.

Hazelnut Flour is naturally low in carbs, kosher, and naturally gluten-free, so it makes a great wheat flour alternative. However, cooking with hazelnut flour alone can be tricky. It is best used alongside your favorite almond flour.

MACROS

According to Nutritionix, each slice of this Keto Chocolate Cake has 5 net carbs, 12 total carbs, 3 g fiber, 18 g fat, and 228 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Chocolate Cake 

Ingredients:

  • 1 c Almond flour
  • ½ c Hazelnut flour
  • 4 tablespoon Melted butter
  • ½ c Swerve brown sugar substitute
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ c Unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • 2 Eggs beaten
  • 65 grams Keto Chocolate Chips

Instructions:

Preheat the oven to 350 degrees. 

In a small mixing bowl, combine the melted butter and the brown sugar substitute. Stir until the sugar substitute is dissolved, and allow to cool. 

In a large mixing bowl, combine the almond flour, hazelnut flour, baking soda, baking powder, vanilla extract, cocoa powder, and the cooled butter mixture. Beat on high for 2 minutes until well combined. 

Beat the eggs into the batter until thoroughly mixed. 

Fold in all but 1-2 tablespoon of the keto chocolate chips to the batter mixture. 

Smooth the batter into an even layer in a well-greased loaf pan. 

Sprinkle the remaining chocolate chips on the top of the cake. 

Bake the cake for 40 minutes or until a knife comes out clean when inserted into the center of the cake. 

Keto Chocolate Cake

Keto Chocolate Cake

This Keto Chocolate Cake is perfect for birthdays, family dinners, or just a random day of the week!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1 c Almond flour
  • ½ c Hazelnut flour
  • 4 tablespoon Melted butter
  • ½ c brown erythritol
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ c Unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • 2 Eggs beaten
  • 65 grams Keto Chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. 
  2. In a small mixing bowl, combine the melted butter and the brown sugar substitute. Stir until the sugar substitute is dissolved, and allow to cool. 
  3. In a large mixing bowl, combine the almond flour, hazelnut flour, baking soda, baking powder, vanilla extract, cocoa powder, and the cooled butter mixture. Beat on high for 2 minutes until well combined. 
  4. Beat the eggs into the batter until thoroughly mixed. 
  5. Fold in all but 1-2 tablespoon of the chocolate chips to the batter mixture. 
  6. Smooth the batter into an even layer in a well greased loaf pan. 
  7. Sprinkle the remaining chocolate chips on the top of the cake. 
  8. Bake the cake for 40 minutes or until a knife comes out clean when inserted into the center of the cake. 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 51mgSodium: 189mgCarbohydrates: 12gNet Carbohydrates: 5gFiber: 3gSugar: 4gSugar Alcohols: 0gProtein: 6g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Keto Brownies

By 3 Comments

Keto Brownies are a delicious way to curb your sweet tooth without going over on your daily macros! Each serving of these low carb brownies has only 4 net carbs!

keto brownies

Brownies are by far my husband's favorite dessert, so I set out to create him the best low carb brownies possible. If I am being honest, it took me a couple tries to get this recipe right. You may have seen a few fails on my Instagram Account.

The biggest problem with keto baking is how easy it is for the ingredients to get really dry. The best keto brownies need to stay soft and moist even when cooled... and these do just that.

best keto brownies

These brownies are incredibly thick - and even though my brownie pan has a divider that slides right in, I still cut each one in half and it as more than enough.

I also used my favorite almond flour - which I think also plays a part n keeping these brownies moist. In fact, I use it for all of my keto baking. After trying about eight brands, the Oh Nuts! brand is by far my favorite.

And of course, every Keto Baker needs to keep Swerve and Keto Chocolate Chips on hand. Amiright!?

easy keto brownies

To store these keto brownies make sure you use an airtight container so hold in the moisture. You can even reheat them by wrapping them in a damp paper towel and microwaving for 15 seconds.

Mike absolutely loved this served as a Keto Brownie a la mode! I just warm them up, add some Rebel Vanilla Ice Cream on top and voila!

simple keto brownies

A couple of quick notes about this recipe - first, it is best to start with softened butter, but if you do not have time to let it soften, that is fine. It will melt with the chocolate chips just fine.

However, it IS very important that you use room temperature eggs. If your eggs are too cold they will start to solidify the butter - and you do not want that!

Related Article: Keto Chocolate Cheesecake Brownies

moist keto brownies

Keto Brownies Recipe

Ingredients:

  • 1 cup butter, softened
  • ½ cup Keto Chocolate Chips
  • 6 whole eggs, room temperature
  • 1 cup almond flour
  • 1 cup erythritol
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder

How to make Keto Brownies:

Preheat oven to 350*.

in a microwave-safe bowl, add softened butter and chocolate chips (minus a few to sprinkle on top) and microwave for 30 seconds. Stir until smooth.

In a separate bowl or mixer mix together almond flour, erythritol, cocoa powder, and baking powder.

Whisk eggs and add to chocolate butter mixture.

Slowly add dry ingredients to wet ingredients - stirring slowly until well combined.

Pour into a deep greased baking pan and using a spatula smooth top to even out the mixture. I use this Brownie Pan with dividers to make these keto brownies and they came out perfectly!

Sprinkle remaining chocolate chips on top.

Bake at 350* for 40 minutes or until edges begin to get crispy and a toothpick comes clean from the center.

Let cool for 10 minutes and enjoy!

keto brownies recipe
Yield: 24

Keto Brownies

Keto Brownies

Keto Brownies are a delicious way to curb your sweet tooth without going over on your daily macros!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1 cup butter, softened
  • ½ cup Lily's Chocolate Chips
  • 6 whole eggs, room temperature
  • 1 cup almond flour
  • 1 cup erythritol
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 350*.
  2. in a microwave-safe bowl, add softened butter and chocolate chips (minus a few to sprinkle on top) and microwave for 30 seconds. Stir until smooth.
  3. In a separate bowl or mixer mix together almond flour, erythritol, cocoa powder, and baking powder.
  4. Whisk eggs and add to chocolate butter mixture.
  5. Slowly add dry ingredients to wet ingredients - stirring slowly until well combined.
  6. Pour into a deep greased baking pan and using a spatula smooth top to even out the mixture.
  7. Sprinkle remaining chocolate chips on top.
  8. Bake at 350* for 40 minutes or until edges begin to get crispy and a toothpick comes clean from the center.
  9. Let cool for 10 minutes and enjoy!

Notes

Make sure your eggs are room temperature! This is very important for the success of this recipe. If the eggs are too cold they will start to solidify the butter mixture.

This makes VERY thick brownies that stay soft and do not dry out. To save, keep in an airtight container.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 105mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 1gSugar: 2gSugar Alcohols: 1gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

LOVE IT? PIN ME FOR LATER!

Keto Rootbeer Float

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This keto rootbeer float post was sponsored by A&W Rootbeer. All images and opinions are my own.

This Keto Rootbeer Float is so creamy and delicious you will not even miss the carbs! Homemade Keto Ice Cream is a must for any keto lifestyle!

Some of my favorite childhood memories including spending time with my family while enjoying an A&W Rootbeer Float! So when I had the opportunity to team up with A&W Rootbeer to promote their new Family Fun Pledge, I knew I had to make a Keto-Friendly Root Beer Float and join in!

keto root beer float

A&W Root Beer has been helping families make memories for 100 years! To celebrate their 100 year anniversary, A&W has launched the Family Fun Night Pledge.

A&W Rootbeer wants to encourage families to spend more time together this summer by taking the pledge to go technology-free for one hour on Friday nights and make family fun to remember for years to come.

In fact, if you take the pledge via their website, they will reward you with a coupon redeemable for a FREE 2 liter of Root Beer to help make family time even sweeter.

In order to receive your coupon, please visit www.rootbeer.com and click “Take Pledge”. Once you fill out your information, a downloadable coupon will be ready for you to use immediately.

easy keto rootbeer float

For a Keto-Friendly Root Beer Float, you can either make your own homemade keto ice cream like mine below or purchase one of the many brands available at your local grocer.

Then pour A&W Diet Root Beer over the ice cream and top with sugar-free whipped cream! Voila! A Keto Rootbeer Float with zero guilt!

keto rootbeer float

With our pledge to go technology free we plan to hop in the car and go walk around at the local car show that travels around the area. This weekend the event is in Pace - our neighboring town.

We love going to see the old cars and chatting with the owners to hear their stories. Often they are playing oldies tunes and if we get lucky we might just catch a few couples doing the jitterbug. Super fun family fun!

Visit www.rootbeer.com to take the Family Fun Night Pledge and grab your A&W Root Beer Coupon to start your planning of a fun night of memories.

Keto Ice Cream – Maple Pecan

Keto Ice Cream – Maple Pecan

This delicious sweet keto treat will curb your sugar cravings without blowing your macros! Goes perfectly with my Keto Chocolate Chip Cookies. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 c. Heavy whipping cream
  • ½ - 1 teaspoon Liquid Stevia
  • ¾ c. Unsweetened vanilla almond milk
  • 1 tsp. Vanilla extract
  • ½ tsp. Maple flavoring extract
  • 2 tbsp. Keto-friendly maple syrup
  • Chopped pecans for garnish

Instructions

  1. Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it thickens and just begins to form semi-soft peaks.
  2. Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to the mixing bowl.
  3. Mix in the vanilla extract, maple flavoring extract and keto friendly syrup.
  4. Blend the ingredients together at a medium speed until they thicken again. 
  5. Taste the mixture to see if more sweetener needs to be added. If you would like it to be sweeter, you can add another ½ teaspoon of liquid Stevia at this time. Avoid adding too much liquid Stevia, as it can give your ice cream a bitter taste.
  6. Once the mixture has thickened, pour it into your prepared ice cream maker, and make it according to your machine’s instructions. For us, it took about 20 minutes.
  7. Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans. Leftover ice cream can be kept in the freezer in an airtight container. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 67mgSodium: 17mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 1gSugar: 5gSugar Alcohols: 3gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Keto Shortbread Cookies - Key Lime

By 3 Comments

Keto Shortbread Cookies are soft and delicious and will cure your sweet tooth without going over on your daily macros. These Key Lime Keto Shortbread Cookies are a tart and tangy low carb dessert everyone will love.

keto shortbread cookies

I have been on a bit of a keto cookie bender the last few weeks. I blame ordering a whole five-pound bag of the best tasting almond flour - it is just so easy to use in all the things!

Keto Shortbread Cookies are softer than Sugar Cookies and a bit less sweet - but of course you can add more sweetness as your taste desires. They are more buttery than sugar cookies too, making them the perfect keto cookie!

I used Swerve granulated sweetener for my keto shortbread cookies as I feel it has less of the "minty" after taste of many keto sweeteners. You can also use granulated monk fruit.

Related Article: Keto Peanut Butter Cookies

Each one of these Keto Shortbread Cookies has only one net carb! So you can even indulge in two or three!

Don't want them to be key lime? No problem - simply leave the line extract out! In fact, you can even change up the flavor simply by changing up your extracts!

keto shortbread cookies lime

Key Lime Keto Shortbread Cookies

Ingredients

Directions

In an electric mixer, mix together butter and almond flour until well combined. 

Slowly add in swerve and continue mixing. 

Drizzle in extract and let mix about 60 seconds to make sure flavoring is spread throughout dough.

Using a spoon, scoop out dough and roll into 12 even dough balls - a little bigger than 1” each. 

Place on parchment lined cookie sheet several inches apart. 

Using your fingers, gently press down each one.

Bake at 350º for 11 minutes or until bottoms just begin to brown.

Remove from oven and let cool. Cookies will be soft to the touch. 

Keep stored in an airtight container for up to one week. 

Key Lime Keto Shortbread Cookies

Key Lime Keto Shortbread Cookies

These Key Lime Keto Shortbread Cookies are soft and delicious and will cure your sweet tooth without going over on your daily macros.

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes

Ingredients

  • 1 ½ cups almond flour
  • ⅓ cup swerve granulated
  • 8 tablespoon butter softened
  • ⅔ teaspoon key lime extract

Instructions

  1. In an electric mixer, mix together butter and almond flour until well combined. 
  2. Slowly add in swerve and continue mixing. 
  3. Drizzle in extract and let mix about 60 seconds to make sure flavoring is spread throughout dough.
  4. Using a spoon, scoop out dough and roll into 12 even dough balls - a little bigger than 1” each. 
  5. Place on parchment lined cookie sheet several inches apart. 
  6. Using your fingers, gently press down each one.
  7. Bake at 350º for 11 minutes or until bottoms just begin to brown.
  8. Remove from oven and let cool. Cookies will be soft to the touch. 
  9. Keep stored in an air tight container for up to one week. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 61mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 1gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Desserts
Keto Shortbread Cookies are made with four simple ingredients and stay soft for days! So delicious - they will cure your sweet tooth without blowing your macros!

Easy Keto Peanut Butter Fudge

By 2 Comments

This Keto Peanut Butter Fudge has only 3 net carbs per serving and will cure your sweet tooth while helping you reach your daily macros!

keto peanut butter fudge

Finding the best low carb peanut butter takes a bit of trial and error. I have seen some advertised that taste... well terrible. And while they are low carb, you still want good flavor!

Skippy All Natural Creamy Peanut Butter Spread is a great low carb peanut butter that you can probably find at your local grocery store. Others can be purchased on Amazon and shipped right to your door.

Related Article: Keto Peanut Butter Cookies

I like the Everyday 365 Creamy Peanut butter which has 4 net carbs per serving. Spread the Love Peanut Butter is also a keto friendly peanut butter with only 4 carbs per serving.

For a bit of a different flavor, Perfect Keto has a great low carb nut butter that uses a blend of macadamia nuts,  cashews, and coconut butter mixed with MCT oil and real vanilla beans. (Save 15% using promo code MOSCATOMOM)

easy keto peanut butter fudge

Whichever low carb peanut butter you choose, make sure you calculate the macros to make sure you stay within your daily carb limit.

I cut this recipe into two individual servings, but it is pretty rich - and just a bite or two is all you need to really curb your cravings.

I also added in some of my favorite sugar-free chocolate chips from Lily's - I am hooked on these little bits of amazingness. Lily's Dark Chocolate Chips are lightly sweetened with Stevia.

Related Article: Keto Chocolate Chip Cookies

keto peanut butter fudge with chocolate chips

Keto Peanut Butter Chocolate Chip Fudge

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Servings: 10

Net Carbs per serving: 3 net carbs per serving

Ingredients:

  • 1 c. Heavy Whipping Cream
  • 2 tablespoon Unsalted butter
  • ⅓ c. Swerve confectioners sugar substitute
  • 1 teaspoon Vanilla extract
  • ½ c. Low carb natural peanut butter
  • ⅓ c Lily’s baking chips

Instructions:

Heat the heavy whipping cream and 2 tablespoon of butter in a pot over medium high heat.

Whisk in the Swerve sugar substitute until well combined, and bring the mixture to a low boil.

Stir continuously, and add in 1 teaspoon of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.

Once thickened, remove the mixture from the heat, and whisk in the peanut butter until smooth and creamy.

Pour the mixture into a parchment lined loaf or other small pan.

Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge.

Place the fudge into the freezer for 1 hour, and then chill in the fridge for another 2-24 hours.

keto peanut butter chocolate chip fudge

Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer.

low carb peanut butter fudge

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Peanut Butter Fudge with Chocolate Chips has 3 net carbs, 12 total carbs, 3 g fiber, 19 g fat, 4 g protein, and 199 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Peanut Butter Fudge

Keto Peanut Butter Fudge

This Keto Peanut Butter Fudge has only 3 net carbs per serving and will cure your sweet tooth while helping you reach your daily macros!

Prep Time 5 minutes
Cook Time 15 minutes
Setting Time 1 day
Total Time 1 day 20 minutes

Ingredients

  • 1 cup Heavy Whipping Cream
  • 2 tablespoon Unsalted butter
  • ⅓ cup Swerve confectioners sugar substitute
  • 1 teaspoon Vanilla extract
  • ½ cup natural peanut butter
  • ⅓ c Lily’s baking chips

Instructions

1.    Heat the heavy whipping cream and 2 tablespoon of butter in a pot over medium high heat.

2.    Whisk in the Swerve sugar substitute until well combined, and bring the mixture to a low boil.

3.    Stir continuously, and add in 1 teaspoon of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.

4.    Once thickened, remove the mixture from the heat, and whisk in the peanut butter until smooth and creamy.

5.    Pour the mixture into a parchment lined loaf or other small pan.

6.    Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge.

7.    Place the fudge into the freezer for 1 hour, and then chill in the fridge for another 2-24 hours.

8.    Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer. 

Notes

As with all keto recipes, make sure you scan your ingredients for accurate macro counts!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 69mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 3gProtein: 4g

Nutrition calculations based on exact ingredients used and may vary between brands. Macros have been calculated using the CarbManager App. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto peanut butter fudge

Cinnamon Sugar Keto Pretzels

By 2 Comments

These delicious Keto Pretzels are dusted with cinnamon and sugar to cure your sweet tooth while still being a filling low carb snack!

keto pretzels

Low Carb Pretzels have become my go-to snack for summer. The whole family loves them and they are an easy grab and go snack for any time of day.

They can be easily reheated to give you the feeling of eating warm sweet bread... something often missed when living a ketogenic lifestyle.

Related Article: Keto Ice Cream

keto pretzels recipe

Each Cinnamon Sugar Keto Pretzel has 5 net carbs and is incredibly filling. I add a little bit of cream cheese to mine for the perfect sweet keto snack!

Cinnamon Sugar Keto Pretzels

Ingredients:

  • 1 c Mozzarella cheese shredded
  • 1 oz Cream cheese
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 ½ c Almond Flour
  • 2 teaspoon Baking powder
  • 3 tablespoon Erythritol
  • 1 tablespoon Cinnamon
  • 2 tablespoon Melted butter unsalted

Instructions:

Preheat the oven to 350 degrees.

Place the cream cheese and mozzarella cheese into a microwave safe bowl.

Microwave for 1 minute, stir, and microwave again at 30 second intervals until completely melted and combined well.

Add the eggs and vanilla extract into the cheese mixture, and beat on high for 1-2 minutes.

Mix in the almond flour and baking powder, and beat until combined into a slightly wet sticky dough. A bread hook attachment works great for this if you have one.

Wet your hands thoroughly with water, and take one-sixth of the dough into your hands. Flatten it into a long snake shape, rewet your hands as you work if the dough begins to stick to them. Once you have a long thin strand of dough at least 12 inches long, form it into a “U” shape.

Take the two tails of the “U” shape, and join them together, twisting them around each other one time as shown in the photo.

Fold down the ends of the dough pieces to the bottom of the “U” shape to form the shape of a pretzel.

low carb pretzels

Repeat steps 6-8 with the remaining dough until you have 6 pretzels on a parchment lined sheet pan. Bake for 15 minutes.

While still warm, brush the melted butter onto the tops of the pretzels.

Mix together the erythritol and cinnamon in a bowl, and sprinkle the mixture on top of the butter coated keto pretzels.

low carb pretzels

Serve warm or keep refrigerated in an air tight container until ready to be eaten. To reheat, wrap in a moistened paper towel in 15 second intervals until heated through.

easy keto pretzels

Cinnamon Sugar Keto Pretzels

Cinnamon Sugar Keto Pretzels

These delicious Keto Pretzels are dusted with cinnamon and sugar to cure your sweet tooth while still being a filling low carb snack!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 c Mozzarella cheese shredded
  • 1 oz Cream cheese
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 ½ c Almond flour
  • 2 teaspoon Baking powder
  • 3 tablespoon Erythritol
  • 1 tablespoon Cinnamon
  • 2 tablespoon Melted butter unsalted

Instructions

1.    Preheat the oven to 350 degrees.

2.    Place the cream cheese and mozzarella cheese into a microwave safe bowl.

3.    Microwave for 1 minute, stir, and microwave again at 30 second intervals until completely melted and combined well.

4.    Add the eggs and vanilla extract into the cheese mixture, and beat on high for 1-2 minutes.

5.    Mix in the almond flour and baking powder, and beat until combined into a slightly wet sticky dough. A bread hook attachment works great for this if you have one.

6.    Wet your hands thoroughly with water, and take one sixth of the dough into your hands. Flatten it into a long snake shape, rewet your hands as you work if the dough begins to stick to them. Once you have a long thin strand of dough at least 12 inches long, form it into a “U” shape.

7.    Take the two tails of the “U” shape, and join them together, twisting them around each other one time as shown in the photo.

8.    Fold down the ends of the dough pieces to the bottom of the “U” shape to form the shape of a pretzel.

9.    Repeat steps 6-8 with the remaining dough until you have 6 pretzels on a parchment lined sheet pan.

10. Bake for 15 minutes.

11. While still warm, brush the melted butter onto the tops of the pretzels.

12. Mix together the erythritol and cinnamon in a bowl, and sprinkle the mixture on top of the butter coated pretzels. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 92mgSodium: 323mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 2gProtein: 13g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Desserts
sugar cinnamon keto pretzels

Keto Friendly Peanut Butter Cups

By 48 Comments

These keto peanut butter cups will cure your sweet tooth craving in an instant! And one thing is for sure - they are absolutely delicious.

keto peanut butter cups

Since restarting keto again after my basal cell carcinoma surgery, I have had a ravenous sweet tooth. I know, I know, you are supposed to "slay the sugar dragon" and lose your desire for sweet all together... but I am just not there yet.

Sometimes I just NEED a little bit of something sweet. Prior to keto my all time favorite was Reeses Peanut Butter Cups, so I set out to make myself a keto version.

Looking For More Keto Recipes? Check out my entire Library Here.

Now I used to scoff at the idea of "keto friendly" chocolate, and many people have shared their experience with "sugar free" treats being well... "cleansing" (and not in a good way) so I knew I needed to use good ingredients to cute my sweet tooth but not hurt my stomach.

I have found some amazing Keto Chocolate Chips that I put in everything - from baking to topping low carb yogurt to just grabbing a handful to cure my sweet craving.

keto friendly peanut butter cups

Now I have one ingredient in here that may raise some eyebrows - but I am going to ask you to not knock it before you try it - and it is pink Himalayan sea salt.

Even though creamy peanut butter has a bit of salt already, I love adding just a pinch of the pink salt to cut the sweetness but also for the added health benefits.

Pink Himalayan Sea salt has 84 minerals and trace elements including calcium, magnesium, potassium, copper, and iron.

It helps you replenish your electrolytes that are often lost on the ketogenic diet. Tastes great and good for you - total win. This is the one I use.

keto peanut butter cups

Check Out My Other Favorite Keto Recipes Here

MACROS:

Upon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes.

Please note that in order to have these exact macros, you must use the exact ingredients I have listed.

Each Keto Peanut Butter Cup has:

6g Net Carbs
5g Fiber
13g Fat
4g Protein
158 Calories

NOTE* A blog reader calculated using her specific brands, and her macros were a bit different.

As with everything keto, please make sure you calculate using your specific brands in order to make sure you stay within your macro limits.

For a bit of a different flavor, Perfect Keto has a great low carb nut butter that uses a blend of macadamia nuts,  cashews, and coconut butter mixed with MCT oil and real vanilla beans. (Save 15% using promo code MOSCATOMOM)

 Keto Peanut Butter Cups

Keto Peanut Butter Cups

Keto Peanut Butter Cups

Simple and delicious - these Keto Peanut Butter Cups will cure even the strongest sweet tooth!

Prep Time 5 minutes
Additional Time 30 minutes
Total Time 35 minutes

Ingredients

  • 6 oz Keto Chocolate Chips
  • ½ cup smooth peanut butter
  • 2 tablespoon butter
  • ¼ cup powdered Stevia
  • ½ teaspoon vanilla extract
  • ½ teaspoon Pink Himalayan Sea Salt
  • 1 tablespoon coconut oil

Instructions

  1. Combine the peanut butter, Stevia, butter, and salt until smooth. 
  2. In a microwave, melt chocolate chips, vanilla extract, and coconut oil for 30 seconds to a minute, and stir until smooth. 
  3. Drop teaspoonfuls of the chocolate mixture into paper-lined miniature muffin cups. 
  4. Drop a scant teaspoonful of peanut butter mixture into each cup, and top with another teaspoonful of chocolate mixture, spreading it around with the back of the teaspoon to cover the peanut butter mixture. 
  5. Refrigerate until set. Refrigerate in an airtight container to store.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 158Total Fat: 13gCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gProtein: 4g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

15 Best Keto Cookies Recipes

By 1 Comment

Looking for the Best Keto Cookies to cure your sweet tooth? Here are 15 of the best Keto Cookies Recipes from around the web!

keto cookies recipes

While one of the long term goals with the ketogenic lifestyle should be to break your addiction to sugar, never having anything "sweet" again seems pretty unrealistic.

With keto rising in popularity every day, companies are creating products that sweeten foods without spiking insulin - i.e. allowing you to indulge in something sweet without kicking you out of ketosis.

Best Sweeteners for Keto Cookies

Finding a keto friendly sweetener that you like for your keto cookies recipes takes a bit of trial and error. Here are a few of my favorites:

Stevia is a plant based sweetener that comes in both granulated and liquid. It is said that Stevia is 150 times sweeter than standard sugar! Stevia has a strong after taste.

Erythritol is a much more gentle sweetener that can be used more often in all of your favorite keto baked goods.

Swerve is an Erythritol blend that has no after taste and does not spike insulin. Serve can be found in most grocery stores which is why it is my most used keto sweetener.

Monk Fruit is a natural plant-derived sweetener like Stevia that has no carbs and has even been said to have anti-inflammatory properties.

No matter which Keto Friendly Sweetener you choose for your keto cookies, always remember to calculate your macros to make sure you are achieving your goals!

Related Article: Keto Peanut Butter Cookies

Best Keto Flours for Cookies

Choosing the best flour for your keto cookies is part preference and part performance. I am a big fan of using blanched almond flour for all of my keto baking, but others like to use coconut flour or even a coconut flour blend.

In many cases, Ketonians try to use almond flour and coconut flour interchangeably - and while this does work to some degree it is important to know the measurements should be vastly different.

Coconut Flour absorbs moisture from wet ingredients so you will use much less coconut flour than you would almond flour. In fact, it is said you should only use ¼ cup of coconut flour for every cup of almond flour that a recipe calls for.

In addition, because of how absorbent coconut flour is, you will want to add one additional egg for every ¼ cup of coconut flour - in addition to the eggs that the recipe already calls for.

Here are some of the best Keto Cookies Recipes from around the world!

Best Keto Cookies

Looking for the Best Keto Cookies to cure your sweet tooth? Here are 15 of the best Keto Cookies Recipes from around the web!

1

Almond Crescent Cookies-grain free w/ vegan & keto option

Photo Credit: wholenewmom.com

These delicious and easy Almond Crescent Cookies look just like the ones my grandma used to make! Grain free with a vegan and keto option!

2

Keto Chocolate Chip Cookies

What is better than a good old chocolate chip cookie? A chocolate chip cookie that will not spike your insulin! Super easy and delicious - these Keto Chocolate Chip Cookies are a crowd favorite!

3

5 Ingredient Vegan No Bake Coconut Cookies - Whole New Mom

Photo Credit: wholenewmom.com

Only five ingredients and ten minutes of prep for these Vegan No Bake Coconut Cookies! Taste just like your favorite Coconut Delights!

4

Keto Peanut Butter Cookies

Three ingredient perfection! Keto Peanut Butter Cookies are the easiest - and tastiest - keto dessert around!

5

Keto Coconut Macaroons | Low Carb & Gluten Free

Photo Credit: twosleevers.com

Do you know the difference between a macaroon and a macaron? Check out this post to find out and make these delicious Keto Coconut Macaroons!

6

Keto Strawberry Macadamia Nut Cookies

Macadamia Nuts are one of the best sources of healthy fat - so putting them into these Keto Strawberry Cookies gives this sweet treat almost perfect macros!

7

Keto Choc Mint Slice Biscuits – sugar free recipe

Photo Credit: www.madcreationshub.com

Chocolate and Mint - the perfect combo! These Keto Chocolate Mint Slice Biscuits are a delicious treat.

8

Keto Lemon Shortbread Cookies

Photo Credit: easyketodishes.com

Fresh and tasty, Keto Lemon Shortbread Cookies are easy to make and will be loved by everyone!

9

Sand Dollar Keto Snickerdoodle Cookies

These Keto Snickerdoodles have just the right amount of sweet and a touch of cinnamon for the perfect keto cookie!

10

Keto Mint Chocolate Macaroons

Photo Credit: easyketodishes.com

Another chocolate and mint favorite! Keto Mint Chocolate Macaroons are hard to resist!

11

Milano Cookies (keto friendly, low carb)

Photo Credit: easyketodishes.com

Craving your favorite Milano Cookies? These Keto Milanos will cure your sweet tooth without messing up your macros!

12

Pumpkin Pie Snowball Cookies

Photo Credit: beautyandthefoodie.com

A fall Favorite you can love all year long! These Pumpkin Pie Snowball Cookies only have 2 net carbs each!

13

Keto Cream Cheese Cookies

Photo Credit: trinakrug.com

Looking for a soft keto cookie with just the right touch of sweetness? These Keto Cream Cheese Cookies fit the bill!

14

Keto Ginger Snaps

Photo Credit: trinakrug.com

These Keto Ginger Snaps are full of spices with just a hint of sweetness - the perfect holiday keto cookie!

15

Keto No Bake Cookies

Photo Credit: www.asparkleofgenius.com

These No Bake Keto Cookies are made with just the right amount of peanut butter and coconut for a sweet treat you can make in minutes.

Best Low Carb Cinnamon Bread

By 5 Comments

This Low Carb Cinnamon Bread Recipe is the perfect Keto Breakfast to start your day! The perfect match to your Bulletproof Coffee!

low carb cinnamon bread

Like I mentioned in my Keto Lemon Blueberry Bread post, I am obsessed with keto baking right now. I have tried so many store-bought keto baked goods, and they all just miss the mark.

The problem I find with keto baking is it is easy for foods to dry out. This Keto Cinnamon Bread stays moist and makes the perfect breakfast to start your day off right!

keto cinnamon bread

I absolutely love all things cinnamon and it is so good for you! I put cinnamon directly into my coffee when it brews and also add it to my Keto Apple Cider Detox Drink every morning! So tasty!

According to Healthline, cinnamon is loaded with antioxidants anti-inflammatory properties and can also improve insulin sensitivity - which is great for those living a ketogenic lifestyle. Cinnamon is even being studied for its effects on cancer!

cinnamon bread recipe

Regardless of whether you are eating cinnamon for its health benefits or just because you love the taste, this Low Carb Cinnamon Bread will please the whole family.

easy cinnamon bread recipe

Low Carb Cinnamon Bread

Ingredients:

  • 2 c Almond flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 2 tablespoon Cinnamon
  • 3 Eggs
  • ¼ c Melted butter
  • ⅓ c. Erythritol
  • 3 tablespoon Sour cream
  • 2 teaspoon Vanilla extrac

How To Make Cinnamon Bread

Preheat the oven to 350 degrees.

In a mixing bowl, combine the melted butter and the erythritol, and beat until smooth.

Add the eggs, vanilla extract and sour cream to the bowl with the butter mixture, beat until well combined.

In a separate mixing bowl, combine the almond flour, baking powder, baking soda and cinnamon. Stir with a fork until it is light, fluffy and free from clumps.

Add the dry mixture to the wet mixture, and beat until fully combined.

Empty the batter into a greased loaf pan, and bake for 30-40 minutes until cooked through.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Low Carb Cinnamon Bread has 4 net carbs, 7 total carbs, 3 g fiber, 18 g fat, 7 g protein, and 200 calories! This gives it an A rating!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Low Carb Cinnamon Bread

Low Carb Cinnamon Bread

This Low Carb Cinnamon Bread Recipe is the perfect Keto Breakfast to start your day! The perfect match to your Bulletproof Coffee!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 c Almond flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 2 tablespoon Cinnamon
  • 3 Eggs
  • ¼ c Melted butter
  • ⅓ c. Erythritol
  • 3 tablespoon Sour cream
  • 2 teaspoon Vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine the melted butter and the erythritol, and beat until smooth.
  3. Add the eggs, vanilla extract and sour cream to the bowl with the butter mixture, beat until well combined.
  4. In a separate mixing bowl, combine the almond flour, baking powder, baking soda and cinnamon. Stir with a fork until it is light, fluffy and free from clumps.
  5. Add the dry mixture to the wet mixture, and beat until fully combined.
  6. Empty the batter into a greased loaf pan, and bake for 30-40 minutes until cooked through.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 70mgSodium: 238mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 1gProtein: 7g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Breakfast
low carb cinnamon bread recipe

Keto Lemon Blueberry Bread

By 5 Comments

This Keto Lemon Blueberry Bread is moist and delicious and brings two of your favorite flavors together perfectly. Great as a Keto Breakfast or Dessert!

Keto Breakfast or Keto Dessert!! #keto" alt="keto lemon blueberry bread" class="wp-image-30061">

Ever since I found the Oh Nuts Almond Flour on Amazon I have been a little obsessed with keto baking. I was never a huge bread person, but I have found keto bread to be very satisfying.

This Keto Lemon Blueberry Bread goes perfectly with my Keto Bulletproof Coffee and has been my Keto Breakfast of choice lately.

Related Article: Low Carb Cinnamon Bread

My family however gobbles it up at night for a Keto Dessert. No matter what time of day you indulge, you will not miss the carbs in this keto bread at all!

keto lemon blueberry bread recipe

Keto Lemon Blueberry Bread

Serves 10

Ingredients:

  • 2 c. Almond flour
  • 2 teaspoon Baking powder
  • ¼-½ Lemon zest
  • ½ c Erythritol
  • 2 Eggs
  • 1 c Heavy whipping cream
  • ¼ c Butter melted
  • 1 tablespoon Lemon juice
  • ½ - 1 c Blueberries

Instructions:

Preheat the oven to 350 degrees.

In a mixing bowl, combine the eggs, heavy whipping cream and melted butter that has been cooled a bit. Beat for several minutes until combined.

Looking For More Keto Recipes? Check out my entire Library Here.

In a separate mixing bowl, combine the almond flour, baking powder, erythritol and lemon zest. Mix to combine.

Add the dry ingredients to the wet ingredients, and beat just until combined.

Pour in 1 tablespoon of lemon juice and stir.

Fold in the blueberries.

Pour the mixture into a greased loaf pan, and bake for 30-45 minutes until a knife inserted into the center of the bread comes out clean.

Let cool, slice and serve immediately or store in the fridge in an airtight container.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Lemon Blueberry Bread has 5 net carbs, 8 total carbs, 3 g fiber, 25 g fat, 6 g protein, and 268 calories. This gives it an A rating.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 10

Keto Lemon Blueberry Bread

Keto Lemon Blueberry Bread

This Keto Lemon Blueberry Bread is moist and delicious and brings two of your favorite flavors together perfectly. Great as a Keto Breakfast or Dessert!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 c. Almond flour
  • 2 teaspoon Baking powder
  • ¼-½ Lemon zest
  • ½ c Erythritol
  • 2 Eggs
  • 1 c Heavy whipping cream
  • ¼ c Butter melted
  • 1 tablespoon Lemon juice
  • ½ - 1 c Blueberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine the eggs, heavy whipping cream and melted butter that has been cooled a bit. Beat for several minutes until combined.
  3. In a separate mixing bowl, combine the almond flour, baking powder, erythritol and lemon zest. Mix to combine.
  4. Add the dry ingredients to the wet ingredients, and beat just until combined.
  5. Pour in 1 tablespoon of lemon juice and stir.
  6. Fold in the blueberries.
  7. Pour the mixture into a greased loaf pan, and bake for 30-45 minutes until a knife inserted into the center of the bread comes out clean.
  8. Let cool, slice and serve immediately or store in the fridge in an airtight container.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 76mgSodium: 162mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gSugar Alcohols: 2gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Breakfast
easy keto lomon blueberry bread

Keto Strawberry Macadamia Nut Cookies

By 2 Comments

Keto Macadamia Nut Cookies with Fresh Strawberries are a sweet treat with great macros to help you stay on track with your keto lifestyle! These are keto cookies everyone will love!

keto cookies everyone will love! #keto" alt="keto macadamia nut cookies" class="wp-image-30000">

Like I mentioned in my Fresh Strawberry Keto Fat Bombs Recipe, I am a little obsessed with fresh strawberries right now. But these cookies are tasty with or without the strawberries!

Macadamia Nuts are a delicious healthy fat that are said to have great health benefits. From improving brain function to heart health to preventing disease and strengthening bones - these little nuts are nutrient powerhouses!

macadamia nut keto cookies

Plus they are buttery and delicious and make these Keto Macadamia Nut Cookies one of my all time favorites.

I have also recently discovered Oh! Nuts Almond Flour and love it! Almond Flour can be pretty pricey - and I found it on Amazon at a fraction of the price my local grocery store offered.

Since I use it for practically everything these days I got the big bag which seals up perfectly between uses! This is my new Keto Staple for sure.

Related Article: 15 Best Keto Cookies Recipes

macadamia nut cookies keto

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Macadamia Nut Cookies

Ingredients:

  • 1 c Almond flour
  • ½ c Erythritol
  • ¼ c Butter melted and unsalted
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • ½ c Macadamia nuts
  • ½ c Chopped fresh strawberries

Instructions:

Preheat the oven to 350 degrees.

In a mixing bowl, beat together the melted butter, erythritol, vanilla and almond extracts until smooth and creamy.

Add in the almond flour, and mix until combined into a crumbly moist dough.

Fold in the macadamia nuts.

Gently fold in the chopped strawberries, careful not to overmix or mash them.

Form the dough into 10 equal sized balls, and place them on a parchment lined baking sheet.

Flatten the balls into cookie shapes, and shape the edges together with your hand as you flatten them.

Bake for 10-12 minutes until lightly browned on the edges and cooked all the way through.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Keto Macadamia Nut Cookie with Strawberries has 3 net carbs, 4 total carbs, 2 g fiber, 15 g fat, 3 g protein and 156 calories. This gives them an A rating!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 10

Keto Macadamia Nut Cookies with Fresh Strawberries

Keto Macadamia Nut Cookies with Fresh Strawberries

Keto Macadamia Nut Cookies with Fresh Strawberries are a sweet treat with great macros to help you stay on track with your keto lifestyle! 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 c Almond flour
  • ½ c Erythritol
  • ¼ c Butter melted and unsalted
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • ½ c Macadamia nuts
  • ½ c Chopped fresh strawberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, beat together the melted butter, erythritol, vanilla and almond extracts until smooth and creamy.
  3. Add in the almond flour, and mix until combined into a crumbly moist dough.
  4. Fold in the macadamia nuts.
  5. Gently fold in the chopped strawberries, careful not to overmix or mash them.
  6. Form the dough into 10 equal sized balls, and place them on a parchment lined baking sheet.
  7. Flatten the balls into cookie shapes, and shape the edges together with your hand as you flatten them.
  8. Bake for 10-12 minutes until lightly browned on the edges and cooked all the way through.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 12mgSodium: 44mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto macadamia nut cookies recipe

Easy Keto Pumpkin Pie

By 2 Comments

This Keto Pumpkin Pie will help you stay on track this holiday season while still feeling like you are indulging in your favorite holiday pie!

Easy to make and full of flavor, this Low Carb Pumpkin Pie will be a crowd favorite for sure. 

keto pumpkin pie

My Keto Pecan Pie was a huge hit at Thanksgiving, so I decided to step it up a bit and try a Keto Pumpkin Pie. This low carb pumpkin pie is so tasty you won't even miss the sugar! 

For the sake of convenience I used canned pumpkin, but you can make your own by simply roasting fresh cubed pumpkin and then pureeing in a food processor. 

easy keto pumpkin pie

Some canned pumpkin varieties are actually higher in carbs because of added ingredients, but you can keep the carb count as low as possible simply by roasting your own pure pumpkin. 

As with all Keto Recipes, it is always best to measure and calculate your own ingredients to make sure your macros are as accurate as possible. 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pumpkin Pie

low carb pumpkin pie

Ingredients:

For the Crust:

  • ⅓ c Coconut flour
  • ¾ c Almond flour
  • ½ teaspoon Xanthan gum
  • Pinch of salt
  • ½ teaspoon Cinnamon
  • 7 tablespoon Very cold unsalted butter
  • 2 oz Very cold cream cheese
  • 1 Egg
  • 1 teaspoon Apple cider vinegar (check out what else you can do with Apple Cider Vinegar to help you succeed with Keto)

For the Filling:

  • 15 oz pumpkin
  • 8 oz Cream cheese
  • 1 c Erythritol
  • ¼ teaspoon Salt
  • ¼ c Melted butter
  • 1 ½ teaspoon Vanilla extract
  • 2 Beaten eggs
  • ½ teaspoon Ground ginger
  • ½ teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • ½ c Heavy whipping cream

Instructions:

Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.

keto pumpkin pie

Cut in 7 tablespoon of very cold butter, and 2 ounces of cold cream cheese.

low carb pies

Add in the apple cider vinegar (this is the best one to use) and the egg. Beat until completely mixed.

Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.

low carb pie crust

Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well.

Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan.

easy keto pie crust

If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.

Prebake the dough in a 350 degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.

keto pie crust

To make the filling for the pie, cream together the canned pumpkin and cream cheese.

Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.

keto pumpkin pie filling

Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour.

canned pumpkin keto

If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.

Cool the pie completely, and place in the fridge to chill. Serve cold with some freshly whipped cream on top.

easy low carb pumpkin pie

MACROS

According to my favorite keto app - CarbManager - each slice of this Keto Pumpkin Pie has 5 net carbs, 8 total carbs, 3 g fiber, 24 g fat, 5 g protein and 251 calories. This gives it an "A" grade! YAY! 

Yield: 14 slices

Keto Pumpkin Pie

Keto Pumpkin Pie

This Keto Pumpkin Pie will help you stay on track this holiday season while still feeling like you are indulging in your favorite holiday pie!

Prep Time 1 hour 5 minutes
Cook Time 1 hour
Total Time 2 hours 5 minutes

Ingredients

For the Crust:

  • ⅓ c Coconut flour
  • ¾ c Almond flour
  • ½ teaspoon Xanthan gum
  • Pinch of salt
  • ½ teaspoon Cinnamon
  • 7 tablespoon Very cold unsalted butter
  • 2 oz Very cold cream cheese
  • 1 Egg
  • 1 teaspoon Apple cider vinegar

For the Filling:

  • 15 oz Canned pumpkin
  • 8 oz Cream cheese
  • 1 c Erythritol
  • ¼ teaspoon Salt
  • ¼ c Melted butter
  • 1 ½ teaspoon Vanilla extract
  • 2 Beaten eggs
  • ½ teaspoon Ground ginger
  • ½ teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • ½ c Heavy whipping cream

Instructions

  1. Begin by preparing the crust. To start, combine the almond flour, coconut flour, xanthan gum, pinch of salt and cinnamon in a mixing bowl. Stir to combine well.
  2. Cut in 7 tablespoon of very cold butter, and 2 ounces of cold cream cheese.
  3. Add in the apple cider vinegar and the egg. Beat until completely mixed.
  4. Place the dough onto a sheet of plastic wrap, wrap it up tightly, and place it in the fridge for at least an hour.
  5. Once ready to use, remove the crust dough from the fridge, place on a piece of parchment paper dusted with almond flour, and dust the top of the dough with almond flour as well. Place another sheet of parchment paper on top, and slowly roll out the dough until it is just a bit larger than the pie dish. Place the pie dish face down over the dough, put your hand under the parchment paper, and flip the dough into the pie pan. If it breaks, simply pinch the tears closed with your fingers. Form the dough to the pie pan.
  6. Prebake the dough in a 350 degree oven for 5-10 minutes. Poke holes in the bottom of the crust with a fork before placing it in the oven. Remove the crust, and let cool.
  7. To make the filling for the pie, cream together the canned pumpkin and cream cheese.
  8. Once smooth, add all of the remaining ingredients for the filling, and beat until creamy.
  9. Pour the pumpkin mixture into the cooled pie crust, and bake for 50 minutes to an hour. If the crust begins to get too dark, you can cover it with some aluminum foil. Bake until the center of the pie is set and no longer jiggles when moved.
  10. 10. Cool the pie completely, and place in the fridge to chill. Serve cold with some freshly whipped cream on top.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 251Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 172mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 5g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

LOVE IT? PIN ME FOR LATER! 

keto pumpkin pie

Simple Keto Pecan Pie

By 1 Comment

If you are looking for the best tasting Keto Pecan Pie that lets you enjoy the holidays without stressing over carbs, I have the one for you! 

keto pecan pie

Nothing says "Happy Holidays" like a warm pecan pie. But those of us watching our carbs may feel like we have to miss out on sweets this season. 

I personally think having low carb options for our favorite foods will help longterm success with keto.

easy keto pie crust

This keto pie crust is easy to make and stays light and flaky without taking away from the delicious filling. 

I caught myself nibbling on it even before it was cooked - like cookie dough! So yum! 

easy keto pecan pie

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pecan Pie

Ingredients:

For the Crust:

  • ½ c Coconut Flour
  • 1 ⅓ c Almond Flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Xanthan gum (I like this one)
  • ¼ teaspoon Salt
  • 13 tablespoon Very cold butter

For the Filling:

  • ½ c. Keto Pecan Maple Syrup (I love this one)
  • 2 Eggs
  • ½ c Erythritol
  • 2 tablespoon Butter unsalted
  • 2 teaspoon Vanilla extract
  • 1 ½ c Chopped pecans
  • 2 tablespoon Brandy
  • 1 tablespoon Heavy whipping cream
  • Pinch of salt

Instructions:

Preheat oven to 325*.

Start by creating your crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well.

Cut the cold butter into the other ingredients, and beat with your mixer until well combined. You can alternatively use a food processor and pulse until combined if you like.

Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least an hour.

Once chilled, remove the dough, and push it into a greased pie pan. You can mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible.

Once the dough is lining the pie pan, poke holes in the bottom with a fork. Pre-bake the crust for 10 minutes, remove and let cool.

To create the filling, mix all of the ingredients except the pecans in a mixing bowl. Combine well.

Line the bottom of the cooled crust with 1 ½ cups of chopped pecans.

Pour the filling mixture over the pecans, and level it out.

Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can coverit with tin foil and continue to bake.

Let the pie cool, and serve chilled. This crust is quite flaky, so if you are worried about presentation, use caution when cutting pieces and transferring them to plates.

Yield: 14

Keto Pecan Pie

Keto Pecan Pie

Do not let your keto lifestyle get in the way of enjoying your favorite holiday pie this season! This Keto Pecan Pie will be loved by everyone! 

Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes

Ingredients

For the Crust:

  • ½ c Coconut flour
  • 1 ⅓ c Almond flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Xanthan gum
  • ¼ teaspoon Salt
  • 13 tablespoon Very cold butter

For the Filling:

  • ½ c. Keto Pecan Maple Syrup, Made by Choc Zero
  • 2 Eggs
  • ½ c Erythritol
  • 2 tablespoon Butter unsalted
  • 2 teaspoon Vanilla extract
  • 1 ½ c Chopped pecans
  • 2 tablespoon Brandy
  • 1 tablespoon Heavy whipping cream
  • Pinch of salt

Instructions

  1. Preheat oven to 325*.
  2. Start by creating your crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well.
  3. Cut the cold butter into the other ingredients, and beat with your mixer until well combined. You can alternatively use a food processor and pulse until combined if you like.
  4. Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least an hour.
  5. Once chilled, remove the dough, and push it into a greased pie pan. You can mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible.
  6. Once the dough is lining the pie pan, poke holes in the bottom with a fork. Pre-bake the crust for 10 minutes, remove and let cool.
  7. To create the filling, mix all of the ingredients except the pecans in a mixing bowl. Combine well.
  8. Line the bottom of the cooled crust with 1 ½ cups of chopped pecans.
  9. Pour the filling mixture over the pecans, and level it out.
  10. Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can cover it with tin foil and continue to bake.
  11. Let the pie cool, and serve chilled. This crust is quite flaky, so if you are worried about presentation, use caution when cutting pieces and transferring them to plates.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 60mgSodium: 172mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 3gSugar: 3gSugar Alcohols: 2gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto pecan pie

How To Make A Candy Turkey

By Leave a Comment

Looking for what to do with leftover Hallween candy? Thanksgiving is only a couple weeks away and I am already planning how to decorate the Thanksgiving Table in a way that is fun and festive. I am not sure there is anything more fun than a Candy Turkey. 

reese candy turkey

These Candy Turkeys are made with my favorite Reese's candy - which actually DOES come in a sugar-free version. You can also use my Keto Peanut Butter Cups to make these even more ketofied!

But in all actuality, Thanksgiving will be my one day to not worry too much about my sugar intake. 

candy turkeys

I love these easy candy turkeys because they can be put together by even the littlest of hands. Even though my girls are much older now, this would be a fun kids Thanksgiving craft to do with your little loved ones. 

Reese’s Candy Turkey

Materials:

  • Regular sized Reese’s Cups
  • Snack sized Reese’s Cups
  • Reese’s Pieces
  • Black decorator’s icing
  • Candy eyes
  • Knife

Instructions:

Unwrap a regular sized Reese’s Cup, and lay it facing up on a flat surface.

Apply a dab of decorator’s icing to the bottom of a snack-sized Reese’s Peanut Butter Cup.

Press the smaller Reese’s Cup with the icing on the bottom of it onto the top of regular sized Reese’s cup, near the bottom.

The smaller candy will be the head of the turkey, and the larger will be its body.

Place some black icing on theback of two candy eyes, and apply them to the top of the smaller Reese’s cup.

Using a knife, carefully cutan orange Reese’s Pieces in half. Apply some black icing to one-half of the Reese’s Pieces, and press it onto the front of the small peanut butter cup, under the candy eyes.

Place some black icing onto the back of individual Reese’s Pieces, and apply them alternating colors along the outer edge of the larger Reese’s Peanut Butter Cup, these will be the feathers of your turkey.

Allow the candy turkeys to set in the freezer for 5-10 minutes before serving.

easy candy turkeys

Reese’s Candy Turkey

Reese’s Candy Turkey

Super simple and adorable Candy Turkeys will make a great addition to your Thanksgiving Table! 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • Regular sized Reese’s Cups
  • Snack sized Reese’s Cups
  • Reese’s Pieces
  • Black decorator’s icing
  • Candy eyes

Instructions

  1. Unwrap a regular sized Reese’s Cup, and lay it facing up on a flat surface.
  2. Apply a dab of black decorator’s icing to the bottom of a snack-sized Reese’s Peanut Butter Cup.
  3. Press the smaller Reese’s Cup with the icing on the bottom of it onto the top of regular sized Reese’s cup, near the bottom. The smaller candy will be the head of the turkey, and the larger will be its body.
  4. Place some black icing on the back of two candy eyes, and apply them to the top of the smaller Reese’s cup.
  5. Using a knife, carefully cut an orange Reese’s Pieces in half. Apply some black icing to one half of the Reese’s Pieces, and press it onto the front of the small peanut butter cup, under the candy eyes.
  6. Place some black icing onto the back of individual Reese’s Pieces, and apply them alternating colors to along the outer edge of the larger Reese’s Peanut Butter Cup, these will be the feathers of your turkey.
  7. Allow the candy turkeys to set in the freezer for 5-10 minutes before serving.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
easy reeses candy turkey