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Keto Chocolate Peanut Butter Cups

Enjoy easy to make sugar-free, ketogenic chocolate peanut butter cups with only 6 ingredients. They are 100% guilt-free!

Prep Time: 10 minutes

Chill Time: 20 minutes

Total Time: 10 minutes

Serves: 12 cups

Ingredients

  • 3/4 cup coconut oil or butter
  • 3/4 cup Roasted Jungle Peanut Butter or other nut butter of choice
  • 1/3 cup cacao powder
  • 3 tablespoons powdered Monkfruit Sweetener or powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. In a double boiler or small pot with bowl insert (aka DIY double boiler), melt the coconut oil or butter with the nut butter. Stir to combine.
  2. Remove from heat and add the cacao powder, powdered sweetener, vanilla and salt.
  3. Whisk together until all ingredients are well-combined. For the smoothest chocolate possible, make sure there are no lingering lumps of powder in the bowl.
  4. Pour mixture into a mold or dish of choice and transfer to the freezer. Let chill for 20 or so minutes until solid. Store in the fridge or freezer.

For the printable recipe card and complete recipe details, visit the Keto Chocolate Peanut Butter Cups Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Churro Pumpkin Cheesecake

Keto Churro Pumpkin cheesecake consists of a velvety pumpkin cheesecake filling served on a churro crust and topped off with a cinnamon whipped cream.

Prep: 20 mins
Cook: 40 mins
Cool Time: 5 hrs
 
Servings: 12 Servings
Calories: 430 kcal
 

Ingredients:

Churro Layer
  • 3/4 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 5 tsp cinnamon divided
  • 1/4 tsp sea salt
  • 1 cup unsweetened coconut milk (or almond milk
  • 4 Tbsp butter
  • 2 Tbsp Swerve Brown
  • 2 eggs whisked
  • 1 tsp vanilla
  • 1 Tbsp Swerve granular
Cheesecake Layer
  • 20 oz blocks cream cheese 2 1/2 blocks, room temperature
  • 2/3 cup Swerve granular
  • 1/4 cup Swerve Brown
  • 1 tsp vanilla
  • 1 1/2 tsp pumpkin pie spice extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • 3 eggs whisked
  • 3/4 cup sour cream
  • 3/4 cup pumpkin puree canned
Whipped Cream
  • 1 cup heavy whipping cream
  • 1/8 tsp cream of tartar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 cup mascarpone cheese
  • 4 tsp Swerve confectioner

Intructions:

For Churro Layer
  1. Preheat oven to 400 F.
  2. Line the bottom of a 9″ springform pan with parchment paper and spray the sides with non-stick spray. Wrap pan bottom and up sides with foil. This will keep any drips from happening during baking. Set aside.

  3. Add the almond flour, coconut flour, baking powder, xanthan powder, 2 tsp of the cinnamon, and sea salt in a medium size bowl. Whisk together.

  4. In medium pan, add the coconut milk, butter, and Swerve and heat on medium until the Swerve is dissolved and mixture begins to boil. Reduce heat to medium-low.
  5. Add flour mixture to milk mixture and mix well. Continue to cook and stir until it begins to form a dough and pull away from the sides of the pan. Remove from heat and allow to cool for 10 minutes.

  6. Once cooled, stir in the whisked eggs and vanilla.

  7. Scoop mixture into the springform pan and spread evenly across bottom.

  8. In small bowl, add the remaining 3 tsp of cinnamon and the 1 Tbsp Swerve and stir together. Sprinkle on top of dough layer.
  9. Place springform pan into preheated oven and bake for 5 minutes. Reduce heat to 325 F and continue baking for 15 minutes. Remove from oven.

For Cheesecake Layer
  1. Place a pan of water on the bottom rack of 325 F preheated oven.

  2. In bowl of stand mixer, add the cream cheese, Swerve, Swerve Brown, vanilla, pumpkin spice extract, pumpkin pie spice, cinnamon, and sea salt. Mix on medium until well blended and creamy but don’t over mix. It could cause cracks in the cheesecake if too many air bubbles are present.

  3. Add the sour cream and pumpkin puree. Mix on low until combined.
  4. Add in the whisked eggs and mix just until combined.

  5. Pour cheesecake mixture over baked churro layer.
  6. Put in oven and bake at 325 F for 35 minutes.
  7. Turn off oven and leave cheesecake in oven for 1 hour.

  8. Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours. Better if left over night.
Whipped Cream Layer
  1. Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes.

  2. Remove from freezer and beat cream, cream of tarter, and cinnamon until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.

  3. Serve cheesecake with the whipped cream.

Recipe Notes

Make sure all cheesecake ingredients (cream cheese, sour cream, and eggs) are room temperature. It will make blending easier and batter smoother.

Don’t over mix cheesecake batter or cheesecake may crack when baking.

Placing a pan of water on the rack below cheesecake will keep it moist and help prevent cracking.

Don’t be tempted to open oven. Temperature changes can also cause surface cracking.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 25 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 16 g
NET CARBS: 6 g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Churro Pumpkin Cheesecake recipe at Lone Star Keto.

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Keto Crack Toffee Bars

Flaky cracker crust with buttery toffee topped with melted Lily’s chocolate chips, pecans, and sea salt. These Keto Crack Toffee Bars are rich and addictive.

Prep: 20 mins
Cook: 38 mins
Cooling Time: 1 hr 30 mins
Total: 2 hrs 28 mins
 
Servings: 30
Calories: 133 kcal


Ingredients

Cracker Crust
  • 1 Tbsp ground flaxseeds
  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1 Tbsp butter melted
Topping
  • 1 cup butter
  • 1 cup Swerve Brown
  • 1 tsp vanilla
  • 1 tsp caramel extract optional
  • 3/4 cup Lily’s chocolate chips
  • 1 Tbsp refined coconut oil
  • 1/8 tsp cinnamon
  • 1/2 cup chopped pecans toasted
  • salt to sprinkle on top of chocolate

Instructions

For Cracker Crust

  1. Preheat your oven to 350°F.
  2. Line a 13″ X 9.5″ (1/4 sheet) rimmed baking pan with foil, turning up the edges to form a tray. Spray foil with non-stick spray.
  3. Mix the 1 Tbsp of ground flaxseeds with 3 Tbsp of water and allow to sit for 5 minutes to thicken.
  4. In medium bowl, combine flour and salt.
  5. Add the flaxseed mixture and melted butter into the flour mixture. Stir to combine.
  6. Use hands to mix and form dough into a ball.
  7. Place dough ball on prepared rimmed baking pan and press dough across bottom of pan as evenly as possible until the bottom is covered. A small rolling pin works great to get it smooth and even.
  8. Bake for 15-18 minutes, or until crust starts to brown.
  9. Remove from oven and cool for about 15 minutes.
For Topping
  1. Increase oven temperature to 400F degrees.
  2. In medium pan, add butter and Swerve. Heat on medium heat until mixture begins to boil. Cook for 7 minutes, stirring constantly. Remove from heat. Carefully add in extracts. Mixture can bubble up and sputter. Stir until combined.
  3. Pour mixture over the cracker crust and spread it out so crust is completely covered. Bake for 5-10 minutes until bubbly all over.
  4. While that is baking, melt Lily’s chocolate chips and coconut oil in microwave in 30 second increments until melted, stirring in between. Once melted, add in the cinnamon.
  5. Remove cracker crust from oven. Allow to cool for 30 minutes to form up toffee center.
  6. Top with the melted chocolate. Use a spatula to spread the chocolate evenly all across the top.
  7. Sprinkle top with toasted chopped pecans. Gently press pecans into the melted chocolate, so they don’t fall off. Sprinkle top with sea salt.
  8. Set aside and allow to cool in the pan. Once cooled, transfer to the refrigerator to finish setting. About 45 minutes.

  9. Remove from refrigerator and transfer to a cutting board. Cut into about 30 2″ x 2″ squares.

  10. Store in an airtight container for up to a week. For longer storage, refrigerate or freeze.

Recipe Notes

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 8g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 4.7g

NET CARBS: 2.3g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Crack Toffee Bars recipe at Lone Star Keto.

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Keto Peppermint Cream Cheese Cookies

Light and fluffy Christmas cookies made with cream cheese and a hint of peppermint. These festive Keto Peppermint Cream Cheese Cookies melt in your mouth and are sure to please.

Prep: 15 mins
Bake: 18 mins
Chill Time: 1 hr 30 mins
Total time: 2 hrs 3 mins


Servings
: 44
Calories: 75 kcal per cookie

Ingredients

  • 8 oz cream cheese softened
  • 1/2 cup butter room temperature
  • 1 1/4 cup Swerve granular
  • 1/2 tsp xanthan gum
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pepperment extract
  • 2 1/2 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • Red and green food coloring
Instructions

  1. Preheat oven to 350 F degrees.
  2. Line 2 baking sheets with parchment paper or use silicone mats.
  3. In medium sized bowl, beat cream cheese and butter together until smooth and fluffy.
  4. Add Swerve and beat until fully incorporated.
  5. Add eggs and extracts and mix.

  6. In a separate medium-sized bowl, whisk together the flour, baking powder, xanthan gum, and salt.
  7. Add dry ingredients to the wet mixture and stir just until combined.
  8. Separate the dough into three small bowls.
  9. Add red food coloring to the mixture in one bowl. Green into another and leave one bowl without any coloring.
  10. Refrigerate for 60 minutes. If dough is still hard to work with, chill longer.
  11. To create marbled cookie, scoop about 1 tsp of each color dough into your hands and GENTLY roll together between the palms of your hands, forming a ball. Do not over mix or colors will blob together and make a yucky looking hue. Think brown instead of pretty red and green. 😛
  12. Place marbled dough ball on prepared baking sheets and chill for 30 minutes in the refrigerator. You can flatten them a bit before refrigerating if you want more of a cookie look or leave in a ball, so they’re a bit thicker and more cake-like. They will spread a little, so don’t put them too close together. Dough tends to warm up after handling it, so refrigerating helps some with the spreading.

  13. Bake 18-20 minutes. Cookies should be light in color and will seem a bit under-cooked, but do not over bake.
  14. Cool cookies on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up yet remain soft and a bit cake-like.
  15. Store in a tightly sealed container for up to two weeks, or in the freezer for up to 3 months.

Recipe Notes:

The secret to marbling the dough without mixing the colors is to chill it thoroughly. The dough is super sticky and can be difficult to work with when at room temperature.


*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 5.8g
Dietary Fiber:  0g
Sugar Alcohols (erythritol): 4.1g

NET CARBS: 1.7g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Peppermint Cream Cheese Cookies recipe at Lone Star Keto.

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Simple Keto Chocolate Cake

An Easy Low Carb Chocolate Cake made with cacao powder and coconut flour is simple enough to make in 15 minutes, yet elegant enough for a dinner party.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Serves: 12

Ingredients

  • 6 eggs
  • ½ cup coconut milk
  • ½ cup butter or coconut oil for dairy-free
  • ½ cup coconut flour
  • ½ cup cacao powder
  • ¼ cup classic Lakanto or plain erythritol
  • 2 ½ teaspoon baking powder
  • 1 teaspoon vanilla powder or 2 teaspoons vanilla extract
  • ¼ salt

Instructions

  1. Preheat the oven to 350°F (175°C). Melt the butter in the oven as it warms.
  2. Whisk the eggs in a small bowl. Add the milk and butter to the eggs, stir to combine. Set aside.
  3. In a second bowl, mix all the dry ingredients together. Add the dry mixture to the egg bowl and stir until ingredients are evenly incorporated.
  4. Pour batter into a greased 8 by 8-inch glass baking dish. Bake for 50 minutes, until the center is set and a knife comes out clean after testing the middle.
  5. Remove the cake from the oven and cool. Frost if desired, once cool.

Notes

Serve plain or frosted. My Maple Buttercream Frosting is a family favorite! Cream cheese frosting and Whipped Ricotta Frosting also pair well.

For the printable recipe card and complete recipe details, visit the Easy Keto Chocolate Cake Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Southern Coconut Pecan Cake

Moist and tender coconut cake covered in cream cheese icing topped with shredded coconut and toasted pecans. This Keto Southern Coconut Pecan Cake is a rich special-occasion cake to have any time.

Prep: 20 mins
Bake: 28 mins
Total: 48 mins
 
Servings: 16
Calories: 387 kcal

Ingredients

For Cake:
  • 12 large eggs, separated
  • 3 tsp cream of tartar
  • 3/4 cup coconut oil (solid form)
  • 3/4 cup Swerve
  • 3 tsp vanilla extract
  • 3 tsp coconut extract
  • 3/4 cup coconut flour
  • 3/4 tsp baking soda
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened shredded coconut
For Icing/Filling
  • 12 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup unsweetened coconut milk
  • 4 cups Swerve confectioners
  • 1 tsp vanilla extract
  • 1 tsp coconut extract or 1 tsp more of vanilla
For Garnish
  • 1/2 cup chopped pecans, toasted
  • 3/4 cup unsweetened shredded coconut

Instructions

For Cake
  1. Preheat oven to 350°F. Grease 2 8″ pans with coconut oil (solid form). Line bottom of each with parchment paper. Do not skip this step. Cake will stick to pan.

  2. In large bowl, add egg whites and cream of tartar. With hand mixer, whip until stiff peaks form. Set aside.
  3. In a separate large bowl, lightly whip the solid coconut oil. Add egg yolks and mix until combined. Add the rest of the ingredients through sea salt and mix well.

  4. Stir in unsweetened shredded coconut.
  5. In small batches, fold egg whites into the batter using a spatula. Gently combine until the batter is completely mixed.
  6. Pour the mixture into prepared cake pans. Bake for about 25 minutes. Cake is done when an inserted toothpick comes out clean.
  7. Remove cakes from oven and allow to cool.
For Icing
  1. In medium-sized bowl, beat cream cheese, butter, and sweetener together.
  2. Add unsweetened coconut milk and extracts. Mix well.
  3. Place one of the cakes on a cake stand or plate.
  4. Ice the top. Sprinkle with 1/4 cup of the toasted pecans and 1/4 cup of the shredded coconut.
  5. Place 2nd cake on top of the iced cake.
  6. Ice top and sides. Sprinkle cake and press into sides with the remaining shredded coconut. Sprinkle the remaining toasted pecans on top of cake.

Recipe Notes

*The sugar alcohols in Swerve (erythritol) are not calculated in nutritional information.

Total Carbs: 7g
Dietary Fiber: 3g
NET CARBS: 4g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Southern Coconut Pecan Cake recipe at Lone Star Keto.

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Keto Pumpkin Praline Cookies

Keto Pumpkin Praline Cookies–pumpkin cream cheese cake-like cookies bursting with Fall flavors with the Texas twist of a pecan praline topping.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
 
Servings: 20 Cookies
Calories: 149 kcal
 

Ingredients:

Pumpkin Cookie
  • 1/2 cup butter room temp
  • 1/2 cup Swerve Brown
  • 3 oz cream cheese room temp
  • 1/2 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1/2 tsp pumpkin pie spice extract
  • 1/2 cup coconut flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
Praline Topping
  • 6 Tbsp heavy whipping cream
  • 2/3 cup Swerve Brown or Lankanto Golden
  • 5 Tbsp butter divided
  • 1/2 tsp vanilla
  • Pinch of sea salt
  • 1 cup chopped pecans toasted

Instructions:

For Pumpkin Cookie
  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper or silicon mat. I highly recommend doing this even if the baking sheet is non-stick. The cookies are very soft and cake-like. They tend to stick a bit.
  3. In a medium sized bowl of a mixer, cream butter and Swerve Brown together until smooth and creamy.
  4. Add the cream cheese, pumpkin puree, vanilla, and pumpkin pie spice extract. Blend well.
  5. Add the coconut flour, pumpkin pie spice, cinnamon, and salt to the bowl and mix until combined. Batter will be a little sticky.
  6. Drop 1 Tbsp of dough per each cookie on the baking sheet. Should make about 20 cookies.
  7. Wet hands and roll each one into a ball, then flatten into a cookie shape, leaving about 1/2″ between each one.
  8. Bake for 20-25 minutes. Cookies will be soft and tender.
  9. Remove from oven and allow to cool on baking sheet.
For Praline Topping
  1. While cookies cool, make the praline topping.
  2. Add heavy whipping cream, Swerve, and 4 Tbsp of the butter to a medium pan and heat over medium heat. Stir until sweetener is well dissolved.
  3. Cook until mixture is a deep amber color. This is a bit tricky. You want it close to almost being burnt without burning. It will go from deep brown to burned in a second. Stir constantly and keep a close watch.

  4. Remove from heat and add in the vanilla and sea salt. Stir until combined.
  5. Add in the toasted pecans. Allow to cool and slightly harden, but not too much or you won’t be able to easily spread on top of the cookies.
  6. Top each cookie with approximately 1 Tbsp of the praline. Allow to firm up.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 14 g
Dietary Fiber: 1 g
Sugar Alcohols (erythritol): 11.2 g
NET CARBS: 1.8 g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Praline Cookies recipe at Lone Star Keto.

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Keto Butter Pecan Scones

These tender American scones are wedges of rich buttery sweetness. Enjoy as a standalone treat or with a hot cup of coffee.

Prep: 25 mins
Freezer: 10 mins
Cook: 26
mins
Total: 51 mins

Servings
: 12
Calories: 237 kcal
 

Ingredients

For Scones:
  • 1/2 cup chopped pecans
  • 2 Tbsp melted butter
  • 1/3 cup + 1 Tbsp Swerve Brown Sugar divided
  • 2 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 4 Tbsp cold butter cut into small pieces
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp caramel extract
  • 1/2 tsp butter extract
  • 1 Tbsp confectioner Swerve for dusting
  • 1 Tbsp heavy whipping cream
For Glaze:
  • 1/4 cup confectioner Swerve
  • 1/8 tsp caramel extract
  • 1/8 tsp butter extract
  • 1/8 tsp vanilla extract
  • 1 Tbsp Swerve Brown Sugar
  • Pinch of salt
  • 2-3 Tbsp heavy whipping cream

Instructions

For Scones:
  1. Line baking sheet with parchment paper.
  2. In small skillet, toast pecans on med-low heat until slightly browned and fragrant. About 3 minutes. Remove from pan.
  3. In same pan, melt butter and cook until it starts to brown. About 2-3 minutes. Remove from heat and stir in 1 Tbsp of Swerve Brown Sugar. Add in pecans and coat well. Remove from pan and set aside to cool.
  4. To food processor, add flours, remaining Swerve Brown Sugar, baking powder, and salt to processor bowl. Pulse a few times to combine.
  5. Add cold butter and pulse until well combined.
  6. Add eggs and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.
  7. Stir in the butter coated pecans.
  8. Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9″ circumference circle about a 1/2″ thick.
  9. Pop baking sheet into freezer for 10 minutes to make it easier to cut and handle.
  10. Preheat oven to 400F.
  11. Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2″ gap between each one.
  12. Brush tops and sides with the heavy whipping cream.
  13. Bake for 18-20 minutes until firm and deeply browned, but NOT burned. Be sure bottom is not burning.
  14. Remove from oven and allow to cool on the baking pan for about 10 minutes.
For Glaze:
  1. Add all ingredients to a small bowl and combine.
  2. Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
  3. Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
  4. Keep in airtight container for up to 3 days or freeze up to 1 month.

Recipe Notes:

You may substitute regular Swerve or Sukrin Gold in for the Swerve Brown, but I HIGHLY suggest you get a hold of some of the Brown. It’s A-MAZING. Awesome flavor. Really adds a lot. Great to use in so many recipes.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 19 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 12 g
NET CARBS: 4 g

NUTRITIONAL INFORMATION is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Butter Pecan Scones recipe at Lone Star Keto.

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Keto Blueberry Scones

Make this coffee shop style keto blueberry scones recipe In less than 30 minutes! Use just 10 low carb ingredients you probably already have in your pantry and follow the easy recipe directions or watch along in the video.

keto blueberry scones recipe gluten free diary free low carb 1

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup keto sweetener
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut milk or nut milk
  • 2 tablespoons coconut oil
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or small pizza pan with coconut oil.
  2. Combine almond flour, coconut flour, sweetener, baking powder, and salt in a small bowl.
  3. Whisk the coconut milk, coconut oil, eggs and vanilla in a second bowl. Fold the wet mixture into the dry ingredients. Mix gently until dough forms.
  4. Fold in blueberries.
  5. Shape the scones on a baking sheet in 8 individual discs or form a circle on a pizza pan and cut it into 8 even sections. Separate the pieces a bit so they do not stick together while baking. Sprinkle additional sweetener on the tops and press down gently, if desired.
  6. Bake for 20 to 30 minutes, until golden brown on the edges. Let cool completely before serving.

Notes

  • Fresh blueberries work best. If using frozen, bake for the full 30 minutes. Check them and allow up to 10 extra minutes if they are not fully golden brown.

For the printable recipe and complete recipe details, visit the Keto Blueberry Scones Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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Keto Peanut Butter Buckeyes

Keto Peanut Butter Buckeyes taste like Reese’s peanut butter cups rolled up into a ball. A holiday favorite combination of chocolate and peanut butter.

Prep: 35 mins
Chill Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins

Servings: 26 Balls
Calories: 90 kcal


Ingredients


Peanut Butter Balls
  • 1 cup natural peanut butter or almond butter, no sugar added
  • 1/2 cup almond flour
  • 2 Tbsp butter melted
  • 3/4 cup Swerve Confectioners
  • 2 Tbsp Swerve Brown
  • 1 tsp vanilla
  • Pinch of salt
Chocolate Coating
  • 3/4 cup Lily’s chocolate chips 4 oz
  • 2 Tbsp refined coconut oil no coconut taste

Instructions


For Peanut Butter Balls
  1. Line baking sheet with parchment paper.
  2. In a medium sized bowl, mix together the peanut butter (be sure it’s well stirred), almond flour, butter, both Swerves, vanilla, and salt.
  3. Refrigerate dough until it’s firm enough to roll into balls. About 30 minutes.
  4. Portion dough into Tbsp sized pieces and roll into balls. Place in freezer for 30 minutes. Makes dipping much easier with firmer dough.
For Chocolate Coating
  1. While dough is firming, melt Lily’s chocolate and coconut oil in microwave for 30 seconds. Stir. Continue in 30 second increments until melted (usually takes 2 more), stirring in between. I suggest using a microwave safe coffee cup. It’s easier to get a deeper dip.
  2. Use toothpick to dip balls into the melted chocolate. It will leave a hole in the top, but once balls are room temperature, you can use your finger to smooth it out. You can also use a dipping fork if you have one. Leave a small circular portion at the top of the peanut butter ball showing to resemble a real Ohio buckeye, otherwise it’s a peanut butter ball. 😛 Allow excess chocolate to drip off. You can also slightly touch the bottom on a separate sheet of parchment or wax paper before transferring it to a clean one. Much of the excess chocolate will stay on the first parchment or wax paper.

  3. After dipping, place balls onto a parchment paper to prevent sticking.
  4. Place dipped balls into refrigerator until chocolate shell completely hardens.
  5. Store in refrigerator in an airtight container up to two weeks or in the freezer for up to three months.
Recipe Notes

Since each peanut butter is slightly different in oil ratio, you made need to make some adjustments. If balls are too crumbly and dry, add more peanut butter. If too sticky, add more Swerve Confectioners or almond flour.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 10g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 7.1g

NET CARBS: 1.9g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Peanut Butter Buckeyes at Lone Star Keto.