Ingredients:

Cupcake Base:

• 1/2 Cup softened Butter (one stick)
• 1/3 Cup Monk Fruit Sweetener Blend
• 4 Eggs
• 1 Tbsp Vanilla
• 1 Scoop Konscious Keto Slim Chocolate Shake Mix (*see note below*)
• 1/8 tsp Salt
• 1/2 tsp Baking Soda
• 1 Cup Almond Flour

Filling:

• 6 oz Cream Cheese
• 2 Tbsp Sugar Free Raspberry Jam (I used: Good Good Brand )

Sugar Free Whipped Cream for Frosting

Instructions:

1. Preheat oven to 350º F
2. Mix butter and sweetener together.
3. Add eggs in one at a time mixing well after each.
4. Add vanilla.
5. Stir in the rest of the dry ingredients.
6. Scoop into 12 lined muffin cups (I love using the re-useable cup liners) and bake for 15-18 mins (until a toothpick comes out clean from center).
7. While baking, stir softened cream cheese and jam together.
8. Allow cupcakes to cool slightly before removing the centers. I use an apple core tool to punch the hole then a fork to pull them out. Eat the parts you removed- you earned it!
9. Fill centers with cream cheese and jam mixture.
10. Top with sugar free whipped cream for a light frosting once completely cool.
11. Store in refrigerator.

*Note: I have only tried this with the Konscious Keto Chocolate Slim shake mix. The kind people there have also extended a discount code of 10% off when you use the code MNKetoMom on their website: Found Here. In full disclosure: I do make a commission on sales from my code. It helps support the work I do on this blog, recipes, videos, and more. I appreciate every sale more than you know. <3

The fact that I’m typing up this recipe means they came out absolutely FANTASTIC. I topped with All Day I Dream About Food’s Swiss Meringue Butter Cream Frosting with just a slight bit of orange food coloring for some October fun.

Ingredients:

• 1/2 Cup softened Butter (one stick)
• 1/3 Cup Monk Fruit Sweetener Blend
• 4 Eggs
• 1 Tbsp Vanilla
• 1 Scoop Konscious Keto Slim Chocolate Shake Mix (*see note below*)
• 1/8 tsp Salt
• 1/2 tsp Baking Soda
• 1 Cup Almond Flour

Instructions:

1. Preheat oven to 350º F
2. Mix butter and sweetener together.
3. Add Eggs in one at a time until incorporated.
4. Add vanilla.
5. Stir in the rest of the dry ingredients.
6. Scoop into 12 lined muffin cups (I love using the re-useable cup liners) and bake for 15-18 mins (until a toothpick comes out clean from center).
7. Top with Frosting.

*Note: I have only tried this with the Konscious Keto Chocolate Slim shake mix. The kind people there have also extended a discount code of 10% off when you use the code MNKetoMom on their website: Found Here. In full disclosure: I do make a commission on sales from my code. It helps support the work I do on this blog, recipes, videos, and more. I appreciate every sale.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

The leaves start to turn and the world turns to pumpkin spice to cope. Do it in gluten free and sugar free style with these easy low carb pumpkin muffins. Top with cream cheese frosting for some fall happiness!

The base of this recipe is from Fit to Serve group. A few simple changes to make a seasonal treat that has quickly become a favorite.

Thanks to Alice at Alice HQ Photography for these amazing photos!

Ingredients:

1 ¼ c almond flour 

¾ c of erythritol 

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

1/2 cup canned pumpkin puree

1/2 tsp Pumpkin Pie Spice

Instructions

1. Preheat oven to 350 degrees
2. In a large stand-up mixer bowl beat on high the butter and erythritol.
3. Add the cream cheese and vanilla mixing until incorporated fully.
4. Add the eggs one at a time making sure they are incorporated each time before adding the next.
5. Add in pumpkin and pumpkin pie spice and mix well.
6. Add in all the dry ingredients. Mix until combined.
7. In a well-greased cake or loaf pan or cupcake pan (I like to use this: Spectrum Naturals Organic Coconut Oil Spray, 6 Ounce (Pack of 2) Packaging May Vary) bake for 30 to 40 minutes until golden brown on top. If making cupcakes, bake for 20-25 minutes.  I used a mini muffin tray and baked for 15 mins when a toothpick came out clean.

Ingredients:

• 2 large eggs
• 2 cups mozzarella cheese (separated)
• 1/4 cup grated Parmesan
• 1 tsp Garlic Powder
• 1/3 cup G Hughes Sugar Free BBQ (found at Walmart or online here) plus extra for drizzling on top
• 1/4 small Red Onion chopped
• 4 slices of Bacon chopped
• 1 shredded cooked chicken breast

Instructions:

1. Mix eggs, 1 1/2 cups mozzarella, parmesan, and garlic powder together and spread on lined cookie sheet. Can use parchment paper or silicone liners
2. Bake at 400* for 10-15 mins. Watch for top to start to brown.
3. Spread BBQ on top getting as close to the edges as possible.
4. Sprinkle remaining toppings evenly across pizza and then top with remaining 1/2 cup of mozzarella.
5. Switch oven to broil and put back in until cheese is melted and starts to brown.
6. Drizzle with more BBQ, and enjoy!

Ellie’s Best has come out with a new line of superfood powders that are great natural food colorings with a boost of vitamins and antioxidants. We have been playing with the butterfly pea powder and are loving the colorful food we’ve been able to make with it. It doesn’t change the flavor of the food you add it into, but it adds lots of great nutrition and it’s an anti-inflammatory! I’m all for sneaking in some extra nutrition for both me and the girls.

Some of the things we have been loving it for are:

• Unicorn Milk (heavy cream, water, stevia, and butterfly pea powder)
• Mixing in our low carb yogurt (click here for that recipe)
• This fun and SUPER simple mug cake!

You can get a discount on your bag of superfood powder (and all their other products) by using the code: MNKETOMOM on the Ellie’s Best website!

Enjoy!

Ingredients:

• 1/4 tsp Cream of Tartar
• 1 Whole Egg
• 1/2 tsp Vanilla
• Pinch of Salt
• 1/2 tsp Butterfly Pea Powder
• 2 tsp Monk Fruit Sweetener
• 2 Tbsp Almond Flour
• Coconut Oil Spray

Directions:

1. Spray mug with coconut oil spray
2. In separate container, mix all ingredients until well incorporated.
3. Pour mix into sprayed mug.
4. Microwave for 1 min.
5. Flip cake out onto plate and let cool.
6. Top with whipped cream.
7. Enjoy!

Ingredients:

• 4 whole eggs
• 4 egg yokes
• 1/3 cup coconut oil
• 1/4 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/4 cup MCT oil
• 4 Tbsp vanilla
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbsp vodka or vegetable glycerin (keeps the ice cream soft enough to scoop)
• 1/4 cup Salted Caramel Sauce (Recipe Found: HERE)
• 1/2 cup Lily’s Chocolate Chips
• 1 cup chopped pecans

Instructions:

1. Microwave coconut oil until melted. Set aside to cool.
2. Mix eggs, coconut oil, erythritol, MCT oil, vanilla, salt, cream, and vodka together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker and run until it starts to thicken.
5. Once mix has thickened, add in nuts and chocolate chips.
6. Drizzle in caramel. If your caramel is still warm you may not reach ice cream consistency.
7. Pour into storage container and let the freezer do the rest of the work. I like to use a glass pyrex like this.

I’ve only ever made this using an ice cream maker. You can just pour into a glass container and freeze, but I love the light texture the ice cream maker provides. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me.  Less messy than the ice and salt types, and easy to clean parts!

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

There is something so comforting about chocolate cake.

Cake:

Ingredients:

• 1 stick (8T) Butter
• 2/3 Cup Erythritol
• 1/4 Cup Cocoa
• 1 Tbsp Vanilla
• 1/8 tsp salt
• 1/2 tsp baking soda
• 1 Cup Almond Flour
• 4 Eggs

Directions:

1. Preheat oven to 350º F
2. Mix everything together.
3. Pour into greased baking pan of choice (9 in round cake pan or muffin pan for cupcakes are my favorites)
4. Bake for 15-20 for cupcakes or 25-30 mins for a 9 in round cake pan until a toothpick comes out clean.
5. Allow to cool before frosting.
6. Enjoy!

Frosting:

Ingredients:

• 12 oz Cream Cheese
• 3 Tbsp Butter
• 2 tsp Clear Vanilla
• 1/2 tsp Liquid Stevia
• 1/8 tsp Salt
• 1/3 Cup Allulose (click here:
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Soften cream cheese and butter.
2. Add vanilla, stevia, salt, and allulose. Whip together on high speed.
3. Mix in heavy whipping cream on high until frosting is light and fluffy.
4. Spread over top of first layer. Add salted caramel sauce (optional).
5. Top with second layer of cake.
6. Frost top of cake and sides thinly.
7. Refrigerate for 1-2 hours until frosting is stiff. This keeps the crumbs of the cake from coming through the frosting. Make sure to also store the remaining frosting in the refrigerator during this time as well.
8. Frost the rest of the cake until covered.
9. Drizzle with more caramel sauce (optional).

This dinner was one of the most amazing meals we’ve had while doing keto (over a year and a half in!) Took us back to our childhoods when our parents bought the frozen chicken cordon bleu in the cellophane packages. Was delicious and SUPER easy to recreate keto.

Ingredients:

• 6 Chicken Breasts
• 8 oz Shredded Swiss Cheese
• 6 Slices of Ham (1/4 in Thick)
• 6.5 oz Pork Rinds (Crushed in Food Processor or Blender)
• 2/3 Cup Grated Parmesan
• 4 Eggs

Directions:

1. Preheat oven to 400º F
2. Butterfly chicken breasts and pound flat with meat mallet.
3. Split Swiss between all the chicken breasts evenly.
4. Place one slice of ham on each chicken breast.
5. Roll breasts with fillings and secure with toothpicks to hold shape.
6. Using two dishes, set up breading station.
   • Bowl 1: Eggs
   • Bowl 2: Pork rinds mixed with parmesan
7. Dredge each chicken breast in egg wash and follow with bowl 2 pressing the pork rind mixture on to all sides of the chicken.
8. Place wire rack over top of baking sheet. Place chicken on rack and bake until chicken reaches an internal temperature of 165º F
9. Enjoy!

Brunch needs dessert, and I can’t think of anything better than cinnamon rolls! Top with my easy caramel sauce or a cream cheese frosting. Either way, you can’t go wrong.

Ingredients:

• 3 cups Mozzarella Cheese Shredded
• 1/3 cup Coconut Flour
• 1/2 cup Swerve Brown Sugar Replacement
• 2 Tbsp Vanilla
• 3 Tbsp Butter
• 2 Tbsp Swerve
• 1 Tbsp Cinnamon

Directions:

1. Preheat oven to 350º
2. Combine cheese and coconut flour. Microwave for 30 second increments until melted enough to combine.
3. Add brown sugar swerve and combine.
4. Add vanilla and combine. If needed, microwave for 30 seconds to soften cheese mixture again.
5. Roll dough between pieces of parchment until 1/4 inch thick. If having trouble rolling, microwave again to soften.
6. Spread butter over entire surface.
7. In a small container, mix swerve and cinnamon together. After combined, sprinkle over the top of the butter.
8. Roll starting at one end.
9. Cut in half with a serrated knife. Then cut each half in half again, and then each section in half once again to end up with 8 rolls.
10. Bake for 25-30 mins in a greased round cake pan or spring form pan. Coconut oil spray is my favorite for baking.
11. Top with my salted caramel sauce or a cream cheese frosting.
12. Enjoy!