Keto Mini Mocha Cheesecakes

Coffee lovers and chocolate lovers looking for a decadent keto treat will love these mini mocha cheesecakes that are rich, satisfying, and actually support your goals, this recipe checks every box.

Unlike a traditional cheesecake made with sugar, flour, and a high-fat cheesecake filling, these low carb individual cheesecakes are designed for a keto diet, balanced macros, and stable blood sugar-without sacrificing flavor.

Even better? No water bath, no springform pan, and no complicated steps to make a batch of mini cheesecakes.

Most low carb cheesecakes are either too high in fat or too small to feel satisfying. This recipe solves both problems.

Instead of a traditional cheesecake filling made with heavy cream and lots of fat, these low carb mini cheesecakes use nonfat Greek yogurt and eggs to create a creamy texture with more protein and fewer calories.

You still get that decadent flavor, but in a way that helps:

• Support stable blood sugar
• Reduce cravings
• Keep you full longer
• Fit into my midlife macro approach

This recipe keeps things lighter and more balanced by using:

• Greek yogurt instead of heavy cream
• A naturally creamy cheesecake batter without excess fat
• A smart sugar substitute instead of regular sugar
• Just a small amount of coconut flour instead of almond flour or white refined flour.

The result is a dessert with a creamy texture that feels indulgent but fits your lifestyle. Nutritional information is located at the bottom of this page on the printable recipe card.

Tips for Best Results

Getting that perfect creamy mocha cheesecake texture is easy if you follow these tips:

• Use room temperature ingredients for smoother blending
• Don’t overmix—just scrape the sides of the bowl as needed
• Avoid overbaking—slightly soft centers are ideal
• No need for a water bath—these bake perfectly without it
• Chill fully before serving for best texture

Easy Swaps & Substitutions

Don’t Like Coffee Flavor?

No problem—you can still enjoy these as low carb cheesecakes:

• Skip espresso powder → chocolate version
• Add cinnamon for warmth
• Add peppermint for a holiday season dessert
• Use decaf instant coffee if sensitive

No Coconut Flour?

You can substitute:

• Almond flour or almond meal (if not nut-free) but please note you will need to use at least 3-4 tablespoons instead of one.
• Increase slightly and adjust for texture

Sweetener Options

Choosing the right sugar substitute matters. You can use any low carb sweetener you like but here are my favorites.

• Powdered monk fruit → best texture
• Allulose → no cooling effect
• Erythritol → can be used but may feel cooling

​My best tip to avoid an aftertaste is to use two sweeteners which help cancel out the after tastes of either.

I am using both chocolate liquid monk fruit and vanilla liquid stevia. Taste your batter before adding eggs to see if it’s sweet enough for you. 

Dairy Swaps

• Replace Greek yogurt with blended cottage cheese
• Use lactose-free yogurt if needed

Want a Cheesecake Base?

If you prefer a crust or cheesecake base, try:

• A low carb cookie crust
• Coconut flour + melted butter
• Press into the bottom before adding batter

Want to make them in a muffin tin?

​If you want to make these in a standard muffin cups pan, I would use paper cupcake liners or silicone liners or pan for easy removal.

You won’t be able to make 12 but you should be able to make at least 9 mini keto cheesecake bites with the basic ingredients in this easy recipe. 

Why This Works for Blood Sugar and the Keto Diet

These keto mini little cheesecakes are designed to support:

• Stable blood sugar
• Lower total carbs
• Higher protein for satiety

Per serving:

• Calories: 109
• Protein: 13g
• Fat: 3g
• Total Carbs: 9g
• Fiber: 3g
• Net Carbs: 6g

Because they’re balanced—not just high fat—they’re much easier to include in a sustainable routine.

Storage Tips

• Store in an airtight container in the fridge
• Best within 3 days
• Can be frozen for up to 1–2 months
• Thaw overnight in refrigerator

Midlife Macro Friendly Dessert

If you’ve been following me, you know I don’t believe in cutting out dessert. I just make them sugar free and work for me, not against me.

Instead, I focus on:

• Prioritizing protein
• Keeping carbs controlled
• Creating meals (and treats) that actually satisfy

These keto mini cheesecakes are a perfect example of that balance.

My Simple Mocha Topping (as shown)

​One of the best things about these mini mocha cheesecakes is how easy they are to dress up—even when you keep them right in the ramekins (no need to remove them or create extra work).

Here are a few simple, beautiful topping ideas you can use:

​This is what I did—and it’s quick, elegant, and perfect for photos:

• Lightly dust the tops with unsweetened cocoa powder
  • Use a mini strainer and gently tap for an even finish
• Leave cheesecakes in the ramekins for easy serving (and less mess)
• Add 2–3 whole coffee beans on top for a mocha look
• Pipe a small swirl of plain Greek yogurt in the center

Easy piping tip (no fancy tools needed):

• Add yogurt to a small ziplock bag
• Push it into one corner
• Snip the tip with scissors
• Pipe a simple swirl right into the center

It creates a clean, bakery-style finish without needing a piping bag.

Other Easy Topping Ideas

If you want to switch it up, here are more options that still keep things low carb and keto friendly:

• Sugar free whipped cream-Light, fluffy, and classic
• Dark chocolate shavings or melted chocolate drizzle-Adds richness and a more decadent feel
• Cocoa powder + cinnamon dusting-Great if you skip the coffee flavor
• Chopped sugar free chocolate chips-Adds a little texture

Keep It Simple (My Favorite Approach)

Honestly, these have such a naturally creamy texture and rich flavor, they don’t need much.

A simple dusting + a small swirl + a few coffee beans is more than enough to make them feel special without adding extra carbs or effort.

Easy Sugar Free Low Carb Keto Mini Mocha Cheesecakes

Print

Easy Sugar Free Low Carb Keto Mini Mocha Cheesecakes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 5 servings

Calories 109kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 2 cups nonfat plain Greek yogurt
• 2 large eggs
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons chocolate collagen peptides
• 1 tablespoon coconut flour
• 1 teaspoon instant espresso powder
• 1 teaspoon chocolate liquid monk fruit or 1/2 cup low carb powdered sweetener
• 1 teaspoon vanilla liquid stevia or 1/4 cup low carb sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• pinch salt

Instructions

• Preheat the oven to 300 degrees F. Grease 5-8 ounce ramekins and set onto a small baking tray. Set aside.
• In a large bowl or stand mixer, add all ingredients and stir to combine.
• Divide batter evenly into each ramekin. Tap gently to level.
• Bake for 25-30 minutes or until set.
• Let come to room temperature removing ramekins from pan onto a wire rack, then refrigerate at least 2 hours, covered.
• Top with a dollop of plain Greek yogurt or sugar free whipped cream if desired. See other ideas above.
• Keep covered and refrigerated for up to 3 days in the fridge.

Notes

6 g net carbs, Midlife Macros™ Approved

See the instructional video on Pinterest.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 9g | Protein: 13g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 149mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3IU | Calcium: 106mg | Iron: 1mg

The post Easy Sugar Free Low Carb Keto Mini Mocha Cheesecakes appeared first on Sugar-Free Mom.

Sugar Free Italian Cookies

Easter Sunday is coming so it’s the perfect time to make one cookie that is always on our Easter dessert table!  These beautiful Italian cookies are now a sugar free, low carb, keto easy recipe. 

It’s been a pretty long time since I’ve actually had a traditional Italian cookie with sugar, probably been over 15 years now, but I do remember that perfect texture and subtle sweetness of this perfect cookie.

It was kind of dense, but light at the same time. Hard to explain if you’ve never tried them, but oh so memorable, especially with a cup of coffee.

My grandmother would make them every Easter and since she’s passed my mother has carried on that tradition, but this year it was my turn.

Mom had other obligations and our Italian egg biscuits were not on her list. Of course I knew I had to try my best to make not only my mother proud, but the legacy of my grandmother proud as well And I believe she would be with these classic cookies made healthier.

My mom has said, “these have the same texture as Grams!” 

Carbs in Italian Cookie Egg Biscuits

Classic Italian Easter cookies have about 23 grams of total carbs per cookie with 146 calories. A little bit too high in carbs for a keto diet and will spike blood sugar. 

Carbs in our Keto Easter Cookie Recipe

One of our keto cookies has just 2 total carbs per cookie and just 76 calories. 

Printable recipe card has all the rest of the nutritional information for you at the bottom of this blog post.

Making traditional holiday recipes for Easter or Christmas time and turning them into low carb recipes hasn’t been easy, but I always seem to find a way. I still want to feel like I’m not missing out on anything living a low carb lifestyle!

My other traditional favorites made healthier are my Paleo Pecan Snowball cookies, Carrot Cake Cheesecake, Peanut Butter Easter Eggs and Keto Cookie Dough Easter Eggs, all perfect for this Easter baskets!

That round biscuit shape is one way this classic Italian cookie is unique and stands out from other cookies. 

My children and husband thought they were delicious and just as good as the traditional ones they remember from Easters past. Hope you enjoy these lovely delicious cookies on your Easter table!

Updated Sweetener Options (2026)

Over the years, I’ve simplified the sweeteners I personally use and recommend in my kitchen. I no longer use erythritol sweetener blends, and this recipe has been updated to reflect the options I trust and bake with regularly.

For these Italian Egg Biscuits, here are my preferred sugar-free sweetener choices:

• Monk Fruit Allulose Blend (granulated) – my go-to granulated sweetener for the best texture and mild sweetness
• Allulose (granulated) – creates a softer, more traditional texture without cooling effect
• Confectioners Monk Fruit Allulose Blend – powdered sweetener is perfect if you want a smoother dough
• Liquid Monk Fruit or Liquid Stevia – great for reducing bulk sweeteners if preferred

Important Note:

Allulose is less sweet than traditional sugar, so if you are swapping between sweeteners, you may need to adjust to taste.

I always recommend checking out my Sweetener Guide & Conversion Chart so you can confidently swap based on what you have on hand.

Why These Cookies Are More Golden

You may notice in my updated photos that these cookies are a bit more golden than before.

That’s because I now use monk fruit with allulose instead of erythritol.

Allulose behaves more like real sugar when baking, which means it browns and caramelizes, giving these cookies a more golden color and slightly richer flavor.

This is completely normal and actually a benefit of baking with allulose-just keep an eye on baking time so they don’t overbrown.

Small Batch Testing (12 Cookies)

When I filmed my YouTube video, I wanted a smaller batch for testing, so I reduced the recipe from 36 cookies down to 12 cookies.

And guess what? They came out perfect.

• Same soft texture of the cookies
• Same light, slightly cakey crumb
• Same classic Italian Easter cookie flavor

This is a great option if:

• You don’t need a large batch
• You want to test the recipe first
• You’re baking for a smaller household

Go to the recipe card and click Print but before you do, simply reduce the servings from 36 cookies to 12 and the ingredient amounts will update for you, then follow the recipe exactly as written.

Medium Batch + Sunflower Seed Flour Test (24 Cookies)

I also tested a 24-cookie batch and made a flour swap for those who need a nut-free option.

What I changed:

• Reduced recipe from 36 → 24 cookies
• Swapped almond flour → sunflower seed flour
• Removed almond extract and swapped with anise extract

Results:

I ended up with 22 cookies (some scoops were a bit heaping instead of level), but overall:

• Great option for nut-free baking for low carb cookies
• Texture is more of softer cookies than traditional but still delicious
• Flavor was just as good

Key Differences to Note:

• Color: Sunflower seed flour creates a darker cookie
• Shape: Cookies spread a bit more and are less rounded
• Texture: Slightly flatter, but still tender and enjoyable

My original version (almond + coconut flour) gives you that classic domed Italian Easter cookie look, while sunflower seed flour is a great allergy-friendly alternative.

 Pro Tips for Best Results

• Use a level cookie scoop for consistent sizing
• Don’t overbake-these are meant to stay soft
• Let cookies cool before glazing for best texture
• If using sunflower seed flour, expect a slightly different appearance (but still delicious!)

Glaze Options (Thin vs Thick Finish)

I also tested a few glaze variations depending on the look and texture you want for your cookies.

Thin, Classic Drizzle (Light & Translucent)

For my 12-cookie batch, I followed my original glaze recipe but used:

• Skim milk
• or use Unsweetened almond milk

Both of these are lower in fat, which creates a thinner, more translucent glaze.

 Result:

• Light, delicate coating
• Slightly glossy but not bright white
• Drizzles easily over the cookies

This is perfect if you want that classic, lightly glazed Italian almond cookies look.

Thick, Frosted Coating (Dip Style)

For my nut-free sunflower seed flour version, I wanted a thicker finish, so I used:

• Heavy cream

Result:

• Much thicker, almost like a frosting
• Great for dipping instead of drizzling
• Stays on the cookie without running off
• More opaque and richer in appearance

This works beautifully if you prefer a fully coated cookie with a bold, bakery-style finish.

Topping this sweet treat with my simple sugar-free icing sugar glaze and a few natural sugar free colorful sprinkles, these are festive and ready for Easter or Good Friday or the next time you want a fantastic cookie on your keto diet!

You can use this buttercream frosting if you prefer instead of making the glaze. 

 Which Should You Choose?

It really depends on the final look you want:

• Use skim milk or almond milk → for a light drizzle and traditional look
• Use heavy cream → for a thick, frosted coating that holds its shape

Both options are delicious—it’s just a matter of preference!

Storage

For best results and too keep them nice and moist, I’d recommend storing in an airtight container in the fridge for up to 3 days.

These can also be baked then frozen in a freezer bag and thawed for when you are ready to serve.

If you like instructional videos, watch my youtube video showing both versions and the two options for the glaze on top!

Keto Italian Easter Cookies 

Print

Keto Italian Easter Cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Calories 76kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

• 4 eggs room temperature
• 1/2 cup unsalted butter softened or coconut oil for dairy free
• 1 tsp vanilla extract
• 1/2 tsp almond extract or anise extract for nut free
• 1/2 tsp vanilla stevia
• 1/4 cup unsweetened almond milk or heavy cream for nut free
• 2 cups almond flour or sunflower seed flour for nut free
• 1/2 cup coconut flour
• 2 tbsp whey protein isolate
• 3/4 cup Monk Fruit Allulose Confectioners
• 1 tbsp baking powder
• 1 tsp xanthan gum
• pinch salt
•  lemon zest or orange zest optional

Glaze

• 1 cup Monk Fruit Allulose Confectioners or powdered sugar substitute
• 1/4 cup unsweetened almond milk or heavy cream
• 1 tsp almond extract or anise extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
• In a large bowl, whisk the dry ingredients; the flours, protein powder, confectioners sweetener, baking powder and salt together then mix with wet ingredients until combined.
• Use a cookie scoop to make 1-inch balls (about 36 mounds) of batter placing on two parchment lined prepared baking sheets.
• Bake for 20 minutes and allow to cool completely on a wire rack before frosting.
• Make the simple glaze by stirring the ingredients together until smooth.
• Dip the cooled cookies into the glaze, add sprinkles if desired and place cookies onto parchment paper prepared cookie sheet pan allow to set before storing in an airtight container.

Video

Notes

1 g net carbs per cookie

This recipe was first published in April 2017 using Bob’s Red Mill Paleo Baking Flour and then adapted in March 2018 using an almond and coconut flour ratio I felt was best for the proper texture of this cookie. 

Reposted with video in April 2019.

Retested and Updated for the nut free version in March 2026. Youtube video shows both nut free and original as well as glaze options. 

Nutrition

Serving: 1cookie | Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 37mg | Potassium: 40mg | Fiber: 1g | Vitamin A: 105IU | Calcium: 35mg | Iron: 0.4mg

The post Sugar Free Low Carb Keto Italian Easter Cookies appeared first on Sugar-Free Mom.

Keto Easter Eggs

This sweet treat is an amazingly, fairly easy recipe that is simply perfect for including in your kids Easter basket!  Easter season is here and this is the best Easter dessert for all the family and friends, even those not following a low carb diet!

My daughter’s favorite Easter candy is always peanut butter eggs. For years now for all our Easter celebrations, she asks me to make my healthy peanut butter eggs and I love that she thinks mine are better than any store bought variety.

It was my daughter and hubby who then suggested combining the peanut butter and caramel after they saw that Reese’s had done it.

I was honestly skeptical of it working since I love my low carb peanut butter eggs and my new caramel eggs on their own and thought the two flavors would compete, but I was wrong!

My hubby and daughter say these taste like the real thing, but even better actually!

The creamy peanut butter layer with the creamy caramel is a match made in heaven! Don’t knock it till you try it! 

Carbs in Reese’s Eggs

If you’re following a keto diet or a low carb diet and sugar free diet, you will want to steer clear of any of Reese’s peanut butter eggs or their newest variety that includes a layer of caramel. 

According to Cronometer, one Reese’s Peanut Butter egg has 18 grams total carbs, 170 calories, 10 grams fat, 16 grams sugar and 1 gram dietary fiber, so that’s 17 grams net carbs. 

The added sugar and carbs in these surely kick you out of ketosis and spike your blood sugar. 

Carbs in Keto Peanut Butter Caramel Eggs

While there’s a few extra steps to make these combination Easter egg recipe as opposed to making the homemade peanut butter eggs or just the caramel Easter eggs, these are worth it! 

Just 4 total grams of carbs or 3 g net carb per egg! Nutrition label has the rest of the information below in the recipe card, bottom of this blog post. 

Can you swap the peanut butter?

Yes if you have a peanut allergy, you can swap out the peanut butter with almond butter or macadamia nut butter for a peanut free version or use sunflower seed butter for a tree nut free version. 

Can I make these Easter eggs dairy free?

You could swap the heavy cream for the caramel with canned coconut milk and the butter with coconut oil if you want to make these dairy free.

For the chocolate coating, you will need to purchase a chocolate bar or chocolate chips that specify dairy free, like the brand Enjoy Life.

Low Carb Sweetener Guide

If you want to change the low carb sweetener I used, please see my conversion chart to decide how much to use.

I recommend using a powdered sweetener to replace the liquid sweetener in the caramel and one that does not contain erythritol or your caramel will crystalize. 

Best Healthy Easter Treats

Homemade Keto Peanut Butter Eggs

Sugar Free Cookie Dough Easter Eggs

Sugar Free Caramel Easter Eggs

Sugar Free Almond Joy Easter Eggs

Sugar Free Raspberry Jello Eggs

Updated Method: Peanut Butter Caramel Cups (Quicker Version)

When I recently made these for my daughter’s birthday, I adapted the recipe to use a standard peanut butter cup silicone mold instead of shaping them into Easter eggs. This makes them quicker and easier for everyday treats or celebrations.

For this version, I also slightly changed the order of the steps.

First, I coated the bottom of the silicone mold with melted chocolate and froze it until firm. Then I added the peanut butter layer and froze that while I prepared the caramel.

However, I only froze the peanut butter layer for about 15 minutes, which turned out not to be quite long enough. When I poured the warm caramel over the peanut butter layer, it softened the peanut butter and the layers blended together a bit.

They still taste incredible, but the layers aren’t as visually distinct as in the original Easter egg method.

Why the Original Easter Egg Method Creates Better Layers

In the original recipe, the steps are done differently to create clean, distinct layers.

First, the caramel layer is made and frozen in the Easter egg silicone mold until firm. Once frozen, the caramel pieces are popped out and set aside on a baking sheet in the freezer.

Next, the peanut butter layer is made and molded separately.

Remove the frozen caramel egg mold from the freezer and add a spoonful of the peanut butter mixture over each frozen caramel layer, spreading gently to cover.

Place the mold back into the freezer for at least 30 minutes, or until the peanut butter layer is fully firm before moving on to the chocolate coating step.

Tip: Freezing the peanut butter layer long enough is important. If it isn’t fully frozen before adding chocolate, the layers can soften and blend together instead of staying nicely defined.

Which Method Should You Use?

Both methods are delicious, but they produce slightly different results.

If you want the quickest method, the peanut butter cup version works great and is perfect for parties or birthdays.

If you want the most distinct peanut butter and caramel layers, follow the original Easter egg instructions and freeze each layer completely before assembling.

Either way, the combination of creamy peanut butter, buttery caramel, and chocolate makes these one of my family’s favorite sugar free treats.

Best Keto Peanut Butter Caramel Easter Eggs

Print

Sugar Free Low Carb Keto Peanut Butter Caramel Eggs

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 1 minute minute

Servings 12 Easter eggs

Calories 176kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Sugar Free Caramel

• 1/2 cup Monk Fruit & Allulose sweetener or 100 grams
• 1/4 cup heavy cream
• 3 tablespoons butter or coconut oil
• 1/2 teaspoon Caramel monk fruit sweetener optional

Peanut Butter Filling

• 1/2 cup Natural peanut butter no sugar added
• 1 tablespoon butter or coconut oil
• 1 teaspoon vanilla liquid stevia or monk fruit sweetener

Chocolate Coating

• 6 ounce sugar free chocolate chips
• 1 tablespoon butter or coconut oil

Instructions

Easter Eggs

Prepare Caramel

• Place the sweetener and butter in a small saucepan over medium low heat. Whisk or use a wooden spoon to continue to stir for about 3 minutes or until golden in color. If butter separates, take off heat and whisk vigorously.
• On low heat, add heavy cream slowly and continue to stir for about 3-5 minutes or until the mixture thickens and coats the back of the spoon. Should be runny but not solid. Remove from heat.
• Fill egg molds just about 1/4 of the way up with caramel and freeze for 30 minutes while you prepare peanut butter layer.

Prepare Peanut Butter Layer

• Add peanut butter and butter to a microwavable bowl or heatproof bowl and melt together for 30 seconds – 1 minute. Stir until smooth. Add sweetener and taste.
• Remove egg mold from freezer and add a spoonful of peanut butter mixture over the frozen caramel. Set it back in the freezer for 30 minutes.

Assembly

• Remove 6 of the frozen peanut butter caramel from egg molds and set aside on a parchment paper lined baking sheet pan. Place the other 6 back in freezer while you work with 6.
• Make chocolate coating by melting the chocolate chips and butter for 30 seconds in the microwave. Or use the double boiler method. 
• Stir until smooth.
• Pour melted chocolate mixture into the 6 empty molds to coat sides of mold, half way up the molds.
• Drop the frozen peanut butter caramel into the chocolate and press down so the chocolate encases the peanut butter caramel.
• Spread more chocolate with a spoon to completely cover egg. Repeat with remaining 6 frozen peanut butter caramel. Refrigerate to set about 30 minutes to set.
• Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
• Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes.

Standard Size Peanut Butter Cup Directions & Assembly

• Melt the chocolate chips and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

  Spoon a small amount of melted chocolate into the bottom of a silicone peanut butter cup mold. Use the back of a spoon or pastry brush to spread the chocolate slightly up the sides.

  Place the mold in the freezer for about 10 minutes, or until the chocolate is firm.
• Add the peanut butter and butter to a microwave-safe bowl and heat for 30 seconds to 1 minute, stirring until smooth. Stir in the sweetener and mix until combined.
• Remove the mold from the freezer and spoon the peanut butter mixture over the hardened chocolate base. Spread evenly and return the mold to the freezer for about 15–30 minutes to firm up.
• Make the caramel according to the directions in the recipe while the peanut butter layer freezes.
• Spoon a small amount of warm caramel over the peanut butter layer in each mold. Place the mold back into the freezer for at least 15 minutes.
• Cover the caramel with the remaining melted chocolate, spreading gently to seal the cups.
• Place the mold back into the freezer for 20–30 minutes, or until the chocolate is fully set.
• Store in the refrigerator or freezer until ready to serve.

Notes

3 g net carbs per egg

This recipe was first published in March 2024.

Nutrition

Serving: 1egg | Calories: 176kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 73mg | Potassium: 1mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 146IU | Calcium: 1mg | Iron: 0.001mg

The post Sugar Free Low Carb Keto Caramel Peanut Butter Eggs appeared first on Sugar-Free Mom.

Why You Will Love this Recipe

​No baking required. Honestly, skipping the oven is a game-changer here, no water bath or springform pan needed. You just mix, chill, and voila—amazing keto mini cheesecakes to share.

The best part is it’s perfect for hot days when you don’t want to heat up the kitchen or when you’re in a bit of a rush.

Keto-friendly and low carb. This recipe keeps things keto-approved with ingredients that won’t send your blood sugar skyrocketing or kick you out of ketosis if you’re on a keto diet.

So, you get to enjoy a sweet, satisfying treat without the guilt or the carb crash. This recipe makes a 12 batch of mini cheesecakes.

One mini low carb strawberry cheesecake with strawberry sauce on top has 5 g net carbs, total carbs are 9 grams and dietary fiber is 4 grams. All the nutritional information is at the bottom of this page on the printable recipe card. 

Mini size, maximum flavor.
These little cheesecakes pack a punch of rich cheesecake layer and fresh strawberry sauce in every bite. Plus, their mini size makes them great for portion control and sharing without the guilt.

Simple Ingredients and Substitutions

​Cream Cheese
This is the star of the show, bringing the creamy texture and tangy flavor that cheesecakes need. You can use full-fat cream cheese, but I chose reduced fat to fit into my midlife macros in perimenopause.

Softened cream cheese is easier to mix so be sure to take it out of the fridge to sit on the counter for about an hour.

Strawberries
Fresh strawberries give the dessert that juicy, natural sweetness and a gorgeous pink hue. If fresh aren’t in season, frozen strawberries work too—just thaw and drain the juices before using.

The low carb strawberry sauce recipe is my recipe linked below in the recipe card. It uses a cup of strawberries. 

Add a few blueberries on top for a red, white and blue patriotic keto dessert to share for the 4th of july!

Almond Flour Free
Almond flour is often what is used in most  keto desserts, but since my son has a peanut and tree nut allergy, I use coconut flour instead.

Feel free to swap with almond meal or almond flour if you prefer. Either way it’s a beautiful buttery shortbread crust that doesn’t need baking. 

Sweetener
Most keto recipes lean on erythritol sweetener or other sugar alcohols but my favorite low carb sweetener for this no bake desserts is vanilla stevia.

You can swap with any low-carb sweetener you like, just be sure it’s a 1:1 substitute for sugar. I recommend a low carb confectioners since it will blend better into the mini strawberry cheesecake batter versus granular which could make the end result grainy.

Here’s my Ultimate Sweetener Guide & Conversion Chart to help you decide how much to use. 

Heavy Cream
Whipping this into the cream cheese base creates that light, fluffy texture everyone loves. You could also use coconut whipped cream if you want a dairy-free option, just keep in mind it might add a little bit of coconut flavor.

Pro Chef Tips

​#1 Chill the cream cheese batter well
Make sure your cream cheese batter is chilled for 2-4 hours or overnight before adding strawberry sauce to the finished cheesecake. 

#2 Use a hand mixer for smooth texture
A hand mixer is your best friend here—it helps get rid of any lumps and creates that dreamy, velvety filling. Nobody wants chunky cheesecake, so take an extra minute to blend it well.

#3 Let the crust chill enough
Give your almond flour crust plenty of time to set in the fridge. A soggy crust is a bummer, so chilling it fully means you get a nice, firm base for your filling.

#4 Handle strawberries gently
Fresh strawberries can be delicate, so slice or crush them carefully to keep some texture without turning it into a mushy mess. 

#5 Don’t rush the chilling time
Patience is key here—chill your assembled cheesecakes for a few hours or even overnight if you can. This step lets everything firm up perfectly and the flavors meld nicely.

Add a few blueberries on top for a red, white and blue patriotic keto dessert to share for the 4th of July!

Recipe Variations

​Add a Chocolate Swirl:
Mix a bit of melted sugar-free chocolate into the cream cheese filling before chilling for a decadent twist.

Citrus Kick:
Add some lemon or lime zest to the cream cheese for a fresh, tangy flavor that complements the strawberries.

Berry Mix:
Swap or mix strawberries with blueberries, raspberries, or blackberries for a colorful berry medley.

Nut-Free Crust:
Use crushed pork rinds or sunflower seed flour instead of coconut flour.

Troubleshooting Common Problems

​Filling Runny
If your cheesecake filling is too soft or runny, it might be because the cream cheese wasn’t chilled enough or wasn’t whipped well with the heavy cream. Try whipping longer or chilling the mixture again before assembling or add in another teaspoon of gelatin.

Crust Crumbles
If your coconut flour crust isn’t holding together, add a little bit more melted butter or press it down firmly into the mold before chilling. Make sure it chills long enough to set properly.

Cheesecake Doesn’t Set
This usually means it didn’t chill long enough or the cream cheese mixture was too warm when put into the crust. Pop it back in the fridge or freezer and give it a few more hours.

Crust Tastes Bland
Adding a pinch of cinnamon, vanilla extract, or even a touch of salt to the crust mix can boost flavor if it feels a bit plain.

Freezing & Storing Leftovers

Freezing:
Pop your mini delicious keto cheesecake recipes in an airtight container and freeze for up to 1-2 months. When ready to eat, thaw them overnight in the fridge for best texture and flavor.

Storing:
Store leftover cheesecakes in the fridge in a sealed container for 3-4 days. They might get a little firmer as they chill, but they’ll still be deliciously creamy when you dig in.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries are fine, but thaw them fully and drain off any extra liquid before adding to avoid a soggy texture.

How long do these mini cheesecakes need to chill?

A minimum of 3-4 hours is good, but overnight chilling is ideal for that perfect set and flavor mash-up.

Can I make these ahead for a party?

Absolutely, these are great make-ahead treats. Just assemble them a day before and keep them in the fridge until party time. I used this cupcake container for easy traveling to the party we attended.

What if I don’t have coconut flour?

You can try ground pecans, walnuts, or even crushed low-carb cookies as a substitute for the crust.

Are these cheesecakes suitable for diabetics?

Since they’re low-carb and use sugar substitutes and have a low net carb count, they’re generally better for managing blood sugar than traditional classic cheesecake, but always check ingredients and consult your health guidelines.

No Bake Mini Keto Strawberry Cheesecakes Recipe

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No Bake Mini Low Carb Keto Strawberry Cheesecakes

This No Bake Keto Strawberry Cheesecake really is a no-brainer when you want something sweet but simple. The mix of creamy filling with fresh strawberry goodness feels fancy without the fuss. Plus, since they’re mini, it’s easy to enjoy a treat without overdoing it. Next time you want a keto dessert that’s quick and tasty, give these minis a go—you might just surprise yourself with how easy and delicious low-carb sweets can be.

Prep Time 20 minutes minutes

Servings 12 mini cheesecakes

Calories 251kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

No Bake Keto Crust

• 3/4 cup coconut flour
• 8 tbsp butter softened
• 1 tsp vanilla extract
• 1/2 tsp vanilla stevia or 4 tbsp low carb confectioners sweetener

No Bake Cheesecake

• 2 tsp gelatin
• 1/4 cup water
• 16 ounces reduced fat cream cheese room temperature, or softened or full fat, nutrition is in notes below
• 2 tsp vanilla extract
• 1 tsp vanilla stevia or 1/2 cup low carb confectioners
• 1 cup heavy cream
• pinch salt
• 1 tbsp lemon juice optional

Strawberry Sauce Topping

• 1 batch my Keto Strawberry Sauce recipe

Instructions

• Fill a 12 capacity standard muffin pan with cupcake liners. Spray the bottom of each cupcake liner with olive oil or avocado oil cooking spray.
• Place your crust ingredients into a small bowl and use a fork to mash together until nicely combined, you could also use a food processor if you prefer.

  Add a heaping tablespoon of the crumb to each cupcake liner. Press down with the back end of a spoon to level the crumb. Refrigerate while you make the cheesecake filling.
• Add water to a small microwavable bowl. Sprinkle gelatin and let bloom about 5 minutes do not stir. Microwave 30 seconds then stir until smooth, no lumps. Set aside.
• Place the cream cheese, vanilla extract, sweetener of choice to a stand mixer with the paddle attachment or large bowl using a hand electric mixer. Blend until smooth, no lumps.
• Pour in the heavy cream and salt. Blend until smooth and thick, about 5 minutes. On low speed, slowly drizzle in the cooled gelatin. Blend until incorporated. Taste mixture for sweetness level.
• Fill each cupcake liner to the top, pressing down cheesecake filling into the cup and leveling on the top. Refrigerate for 3-4 hours or overnight.
• Once chilled, add 1 tablespoon of strawberry sauce over the top of each mini cheesecake.
• Keep refrigerated in an airtight container until ready to serve for up to 4 days or freeze for up to 1 month, thaw night before you want to serve them.

  I used this container to travel to a party so I didn't need to worry about getting it back.

Notes

Net carbs for 1 mini cheesecake: 5 g net carbs- This includes strawberry topping.

If you use regular full fat cream cheese instead of reduced fat, your macros will change to:

Calories: 308

Carbs: 8g

Protein: 4g

Fiber: 4g

Fat: 28g

Nutrition

Serving: 1mini strawberry cheesecake | Calories: 251kcal | Carbohydrates: 9g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 212mg | Potassium: 97mg | Fiber: 4g | Sugar: 3g | Vitamin A: 442IU | Calcium: 59mg | Iron: 0.1mg

The post No Bake Mini Low Carb Keto Strawberry Cheesecakes appeared first on Sugar-Free Mom.

Low Carb Strawberry Sauce

When strawberry season is here, making your own syrup with all natural ingredients, no sugar alcohol, or gums, and tastes delicious on so many things. It’s quicker than than you think and needs just basic ingredients you probably already have in your kitchen.

If you’re on a ketogenic diet or just watching your sugar intake, this will be a great addition to all your baked goodies or just to top on low carb pancakes, waffles or yogurt! 

Just 1 gram of net carbs per serving to enjoy over any keto dessert you want! Printable recipe card is at the bottom of the page with all nutritional information.

Why you will love this recipe

Low carb and keto-friendly.
This easy recipe for strawberry syrup skips the regular sugar but keeps all the bright, fruity strawberry flavor as the star of the show. It’s a sweet treat that fits comfortably within a low carb or keto diet, so you don’t have to compromise on taste.

Quick and easy to prepare.
With just a handful of ingredients and minimal cooking time, this syrup comes together fast. Even if you’re not used to making your own toppings, you’ll find this recipe approachable and stress-free.

Versatile topping for many dishes.
Whether you drizzle it over pancakes, swirl it into sugar free cheesecakes, or spoon it on ice cream, this strawberry syrup adds a fresh pop of flavor. It’s a smart way to dress up simple desserts and breakfast favorites.

Simple Ingredients and Substitutions

Strawberries

Fresh strawberries are key for that vibrant, natural flavor and color. If fresh aren’t in season, you can use frozen berries, just thaw and drain excess liquid before cooking.

Lemon juice

A splash of lemon juice brightens the flavors and balances the sweetness naturally. If you don’t have lemon, a bit of apple cider vinegar or lime juice works well too.

Low Carb Sweetener

Allulose is used for this recipe since it works well to keep the sauce syrup from crystalizing once refrigerated. You can use either liquid or confectioners. If you don’t have that or can’t buy that where you live, try making my Keto Simple Syrup recipe to use in place of it.

What To Serve With Quick Strawberry Sauce

Keto Pancakes and waffles
Drizzling this syrup over low carb pancakes or waffles is a perfect way to start the day with a fruity boost.

Keto cheesecake
Use the sauce as a topping on your favorite keto cheesecake for an elegant and fresh-flavored dessert.

Greek yogurt or cottage cheese
Mix the syrup into creamy Greek yogurt or cottage cheese for a sweet and tangy snack or breakfast.

Sugar-free ice cream
Add a spoonful over sugar-free or low carb ice cream to enhance its flavor without extra carbs.

Pro Chef Tips

#1 Use ripe strawberries
For the best flavor, pick strawberries that are fully ripe and fragrant. Underripe berries can make the syrup taste a bit tart or bland, so don’t be shy about giving them a sniff in the market.

#2 Stir continuously while simmering
Keep the sauce moving gently with a spoon while it simmers to prevent burning on the bottom. This also helps the syrup thicken evenly and keeps the texture silky smooth.

#3 Adjust sweetness gradually
Start with less sweetener and taste as you go. Everyone’s sweetness preference is different, and it’s easier to add more than to fix a sauce that’s too sweet.

#4 Cool before serving
Let the sauce cool slightly before serving—it will thicken more as it cools, and the flavors meld together into something truly special.

#5 Store in a jar
Pour your finished sauce into a clean glass jar with a tight lid and keep it refrigerated. It lasts well for about a week—handy for quick desserts or breakfast treats all week long.

Equipment:  

Small saucepan
Wooden spoon
Measuring cups and spoons
Small Mason Glass jar or container for storage  

Recipe Variations

Add vanilla. A splash of vanilla extract at the end of cooking adds a cozy warmth to the strawberry syrup, making it an even more luxurious topping.

Berry mix. Try mixing in other low carb berries like raspberries or blackberries for a more complex flavor profile.

Thicker syrup. To get an extra thick syrup, simmer it a bit longer or add a touch more xanthan gum gradually until it reaches your desired consistency.

Sparkling twist. Add a splash of sparkling water to the syrup right before serving for a fun, fizzy topping that’s perfect on cream cheese or ricotta.

Honey-flavored. Use a keto-friendly honey substitute or a few drops of honey extract to mimic that familiar honey undertone without the sugar spike.

Flavor Variations

Fresh mint leaves
Adding finely chopped fresh mint leaves just before serving gives a fresh herbal note that brightens the strawberries beautifully.

Cinnamon
A pinch of cinnamon stirred into the syrup during cooking adds warmth and a subtle spice that pairs wonderfully with the fruitiness.

Balsamic vinegar
A small splash of high-quality balsamic vinegar deepens the flavor, offering a tangy-sweet complexity that’s surprising and delightful.

Almond extract
Just a drop of almond extract paired with the strawberries adds a nutty aroma that enhances the overall flavor, especially on breakfast dishes.

Troubleshooting Common Problems with this Recipe

​Syrup too thin

If your syrup turns out too runny, continue simmering it on low heat to reduce the water content. Adding a tiny pinch of xanthan gum for a thicker consistency without altering flavor.

Syrup too thick or gummy

If you add any thickening agents like xanthan gum, (I don’t think you need it) the syrup can become gummy. Simply stir in a small amount of water to loosen it up until you reach the perfect consistency.

Strawberries taste bland

Make sure to use ripe, real strawberries—their natural sweetness is essential. If needed, add a little more sweetener or a splash of lemon juice to enhance the flavor.

Syrup crystallizes in the fridge

Keto sweeteners like erythritol can crystallize when cooled that’s why I recommend Allulose. Give your syrup a quick stir or warm it gently before use to smooth it back out. 

Flavor too tart

If the syrup is too tart for your liking, add a bit more sweetener gradually while simmering, tasting as you go to find your perfect balance.

Freezing & Storing Leftovers

​Freezing:

Pour leftover strawberry syrup into an airtight container or freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and stir well before serving to bring back its smooth texture.

Storing:

Keep the syrup refrigerated in a sealed jar for about 5 to 7 days. Stir before each use, as natural separation may occur but will not affect the flavor

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well if fresh aren’t available. Just thaw and drain excess juice before cooking to avoid a watery syrup.

Is this syrup suitable for diabetics?

Because it uses keto-friendly sweeteners instead of sugar, this syrup is a better option for those managing blood sugar, but always consult with a healthcare provider about your personal diet.

Can I add other fruits to the syrup?

Absolutely, fresh fruit like low carb berries like raspberries and blackberries blend in beautifully and provide a different flavor twist.

How long does this syrup keep in the refrigerator?

Stored properly in an airtight jar, it stays fresh for about a week. Always check for any signs of spoilage before use.

Can this syrup be used in baking?

Yes, use it as a filling or drizzle for keto-friendly baked goods, but note the cooking times might affect its texture and moisture.

Best Keto Desserts to Top with Strawberry Sauce

Keto vanilla custard
Pair the syrup with a smooth keto vanilla custard for a luscious, creamy dessert that complements the strawberry brightness.

Keto Chocolate mousse
Rich, velvety chocolate mousse and this fruity syrup provide a fantastic contrast between dark and light flavors.

Low Carb Panna Cotta
The syrup’s fresh, tangy notes add a lovely balance to the silky texture of panna cotta.

Low Carb Crustless Cheesecake
Use as a topping on cheesecake for an indulgent, keto-friendly treat with an extra fruity punch.

Easy Low Carb Keto Sugar Free Strawberry Sauce Recipe

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Easy Low Carb Keto Strawberry Syrup Sauce Topping

This strawberry syrup is a charming little kitchen gem, proving that keto desserts don’t have to be dull or complicated. It shines on breakfast dishes and sweet treats, celebrating bright, natural fruit flavor in an easy-to-make sauce. Whether you’re just starting the keto journey or looking for a fresh way to enjoy fruit without the sugar shock, this recipe is your new go-to.

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Servings 8 tablespoons

Calories 10kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 8 ounces strawberries stems and hull removed
• 2 tbsp lemon juice
• 1/4 cup Allulose liquid or confectioners keto-friendly sweetener
• pinch salt

Instructions

• Slice your strawberries and place them into a small sauce pan. Pour in lemon juice, sweetener and salt. Bring to a simmer over low-medium heat.
• Stir continually and mash berries while stirring. Cook 8-10 minutes until sauce thickens and is reduced by half. Remove from heat.

  Once cool enough to taste, see if you need more sweetener. If not, pour into a mason jar, cover once cool and store in the fridge for up to 7 days.
• It's a perfect topping mixed into yogurt, cottage cheese or as a dessert topping on keto ice cream or cheesecake.

Notes

This recipe makes a 1/2 cup of thick strawberry sauce syrup. Cook for less time if you want a thinner sauce with more yield. 

Nutritional information is for 1 serving and is 1 tablespoon and has 1 g net carbs. 

Nutrition

Serving: 1tablespoon | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 0.1mg

The post Easy Low Carb Keto Strawberry Syrup Sauce Topping appeared first on Sugar-Free Mom.

Sheet Pan Strawberry Shortcake

​This recipe offers a charming way to enjoy a classic strawberry shortcake without the high carbs or tree nuts getting in the way. It means you can whip up a keto-friendly, nut-free dessert that feels indulgent and fresh without spending hours in the kitchen. 

It’s hassle-free enough for a weeknight dessert or a casual gathering because you can prep it a day ahead. 

If you’re someone who loves a good low-carb dessert but sticks to keto and needs to avoid nuts, this recipe might just become your new favorite. 

The juicy sweetness of fresh strawberries paired with a light, fluffy vanilla shortcake—all baked effortlessly on one sheet pan is perfect for anyone following a keto diet, low carb diet or just looking to reduce added sugar in your diet. 

It’s a delightful treat that feels indulgent without the carb overload, blood sugar spikes or tree nut concerns. 

Carbs in Traditional Strawberry Shortcake

According to the app Cronometer, one slice of a traditional version of strawberry shortcake from Whole Foods has 39 grams of carbs with 26 grams of regular sugar added!

Holy moly, way too high for anyone following a keto diet, or even low carb diet and definitely not a good idea for anyone with diabetes.

​Our easy recipe for keto shortcakes on a sheet pan has just 7 grams total carbs and 4 grams dietary fiber which gives us 3 g net carbs per serving.

All the rest of the nutritional information can be found at the bottom of this page on the printable recipe card. 

Why You Will Love this Recipe

​Nut-free and keto-friendly. This recipe cleverly avoids nuts, which can be a challenge in many low-carb desserts, making it a perfect dessert for those with allergies or sensitivities. 

Sheet pan simplicity. Rather than having to fuss with making individual low carb strawberry shortcake, this gives you that same shortcake flavor but as a layer of cake, topped with scrumptious cream cheese frosting and topped with juicy strawberries. 

The great thing about this sheet pan keto strawberry cake is that it can all be made ahead. 

Fresh, bright flavors. The natural sweetness of ripe sweet strawberries shines through, complemented by a subtly sweetened shortcake that doesn’t overwhelm your palate or sugar goals.

This combination creates a lovely, inviting classic dessert that’s both refreshing and comforting.

Simple Ingredients and Substitutions

​Strawberries

When it’s strawberry season, choosing fresh strawberries brings just the right amount of natural sweetness to this low carb dessert.

If strawberries aren’t in season, you can try raspberries or blueberries, but keep in mind that different berries will change the flavor profile subtly.

Almond Flour Substitute

Since this recipe needs to be nut-free for my family, it uses a keto-friendly alternative, coconut flour instead of almond flour.

Eggs

Eggs bind everything together and add to the moist texture of the shortcake. If you’re avoiding eggs, consider using a flax egg replacement, though it might slightly change the final texture.

Heavy Cream

The heavy cream makes the shortcake tender and rich; it’s preferred for keto baking because of its fat content and consistency.

If dairy isn’t an option, coconut milk can be a suitable alternative, adding a subtle tropical twist.

Pro Chef Tips for Best Results

#1 Prep berries in advance

Slice your strawberries at least 15 minutes before baking to let their juices mingle and sweeten naturally. This not only enhances the flavor but also helps create a lovely syrupy texture as they bake.

#2 Watch baking time closely

Since keto flour substitutes can brown quickly, keep an eye on the shortcake to prevent burning. Lowering the oven temperature slightly or covering loosely with foil if it browns too fast will keep it beautifully golden without drying out.

#3 Mix gently

Over-mixing the batter can make the shortcake tough, so fold your ingredients together just until combined. Think of it like mixing cookie dough—you want to keep it light and airy for the best texture.

#4 Use parchment paper

Line your sheet pan with parchment paper to prevent sticking and make cleanup a breeze—this little step saves a lot of post-baking hassle.

#5 Chill the cream

Whip your heavy cream when it’s cold for the best volume and stability if you plan on topping the dessert with homemade whipped cream.

Recipe Variations

​Coconut Cream Topping:
Instead of traditional whipped cream, whip chilled coconut cream for a dairy-free alternative that pairs wonderfully with the berries.

Citrus Zest:
Add some lemon or orange zest to the strawberries to give an extra bright, zesty layer of flavor.

Mini Shortcakes:
Make the dessert in mini muffin tins for single-serve, portable treats that are perfect for parties.

Flavor Boosters

​Add Fresh Mint Leaves

Toss chopped fresh mint or fresh basil with the strawberries before baking for a refreshing herbal note that lightens the sweetness.

Toasted Coconut Flakes

Sprinkle some toasted unsweetened coconut flakes on top for a crunchy texture and a hint of tropical flavor that contrasts nicely with the soft shortcake.

Freezing & Storing Leftovers

Freezing:

You can freeze leftover shortcake and strawberries separately by wrapping them tightly in plastic wrap and placing them in airtight containers.

Freeze for up to 2 months; to serve, thaw overnight in the fridge.

Storing:

Keep leftovers in the refrigerator in an airtight container for up to 3 days.

Can I make the shortcake batter into biscuits instead?

If you want to make the shortcake batter as traditional shortcake biscuits instead of the sheet pan style, you can do that by making mounds of the batter for 24 mini biscuits.

Baking time will reduce to 15-18 minutes. 

​Can I use frozen strawberries?

Yes, frozen strawberries work well but should be thawed and drained of excess juice to avoid sogginess in the shortcake.

Is this recipe suitable for diabetics?

Because it uses keto-friendly sweeteners and low-carb keto ingredients, it can be a good option for diabetics, but it’s always best to consult with a healthcare provider about how many carbs per day you should be eating.

Can I make this recipe vegan?

With some substitutions like egg replacer and coconut cream, it might be possible, but texture and taste may differ from the original.

How long does it take to prepare and bake?

Preparation usually takes about 30 minutes, with baking time around 20-23 minutes depending on your oven.

Can I add other fruits?

Sure, fresh berries like blueberries or raspberries can be mixed in, but keep in mind each fruit’s moisture content may affect baking time and texture.

Sheet Pan Low-Carb Strawberry Shortcake Recipe

Whether you’re treating yourself or sharing with friends, the inviting aroma and delightful texture of this sheet pan strawberry shortcake will surely win hearts of everyone, keto or not.

More Keto Strawberry Recipes

Keto Strawberry Shortcake Layered Cake

Keto Strawberry Cheesecake Pie

Keto Strawberry Cottage Cheese Mousse

Keto Frozen Strawberry Pie

Easy Low Carb Keto Sheet Pan Strawberry Shortcake

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Easy Low Carb Keto Sheet Pan Strawberry Shortcake

Prep Time 30 minutes minutes

Cook Time 17 minutes minutes

Servings 24 slices

Calories 195kcal

Ingredients

Shortcake

• 1.5 cups coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Monk Fruit Allulose confectioners sweetener
• 1 cup heavy cream or coconut milk
• 1/2 cup unsalted butter softened or coconut oil
• 2 teaspoons vanilla extract
• 2 teaspoons vanilla liquid stevia
• 8 eggs

Cream Cheese Frosting

• 8 ounces cream cheese softened
• 1 cup heavy cream
• 1 teaspoon vanilla liquid stevia or liquid monk fruit
• pinch salt

Strawberry Topping

• 24 ounces strawberries
• 1/4 cup Monk Fruit Allulose confectioners sweetener
• 2 tablespoons lemon juice

US Customary – Metric

Instructions

Shortcake

• Preheat oven to 350 degrees F. Place a piece of parchment paper onto a large baking sheet pan.
• Place the dry ingredients; coconut flour, baking powder, salt and sweetener into a stand mixer or a large bowl and use an electric mixer and blend until combined or whisk by hand.
• Add in the wet ingredients; heavy cream, softened butter, vanilla extract and vanilla stevia in the mixer while it's on low speed.

  Taste batter and decide if you want more sweetness. Then add one egg at a time on low speed. Spread batter onto parchment lined prepared baking sheet pan, 10 by 12 inches and about 1/2 inch thick.
• Bake for 18-20 minutes or until a toothpick in the center comes out clean and they are just lightly golden brown around the edges. Allow to cool completely before adding cream cheese frosting.

Cream Cheese Frosting

• Using a clean bowl for the stand mixer, or a large bowl with a hand mixer, add in the softened cream cheese with the whisk attachment and blend on low speed to make it smooth, no lumps.

  Then pour in the heavy whipping cream, sweetener and salt. Using the whisk attachment, beat until thoroughly combined. Taste and adjust sweetener if needed. Set aside or refrigerate until ready to assemble.

Assemble

• Slice strawberries into 1/4 inch slices and place into a large mixing bowl. Stir in lemon juice and sweetener and toss to combine. Allow to sit while you spread frosting onto shortcake.
• Slice the shortcake into 24 servings but keep as one large rectangle. Spread frosting as evenly as you can over the shortcake crust to about 1/2 inch from the edges.
• Top with strawberries. Cover and keep refrigerated until ready to enjoy.
• Store in the fridge for up to 2 days.

Notes

3 g net carbs (This shortcake sheet pan recipe makes 24 servings.)

This recipe was originally made with 12 servings and we quickly realized the portion was too large for us. We cut them in half and felt it was a much better size for dessert. 

Video tutorial on Pinterest.

Nutrition

Serving: 1slice | Calories: 195kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 115mg | Potassium: 113mg | Fiber: 4g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 0.4mg

The post Easy Low Carb Keto Sheet Pan Strawberry Shortcake appeared first on Sugar-Free Mom.

Nutritional information for Regular Store Bought Mayonnaise

According to the app Cronometer I use, Primal Kitchen mayonnaise made with avocado oil has 100 calories, no protein, no carbs and 12 grams of fat in 1 tablespoon.

Even if you make your own mayonnaise at home, most recipes have at least a 1/2 cup of some type of oil. 

I’m not opposed to using regular mayonnaise that uses raw egg yolks and I love the brands Primal Kitchen and Chosen because they don’t use inflammatory seed oils.

But recently I’ve started to lower my fat intake and decided to make my own mayo at home where I could adjust the ingredients to suit my higher protein keto diet lifestyle. 

Our keto boiled egg version has 103 calories, 1 gram of carbs, 3 grams of protein and 10 grams of fat for 2 tablespoons. All nutritional information is at the bottom of this page on the printable recipe card.

If you’re rather have full-fat mayo, increase the oil used below to 1/2 cup.

Why cooked eggs?

I am just not comfortable consuming raw whole eggs and chose to create this version with hard-boil eggs. 

Can I swap the oil?

I love extra virgin olive oil but if you don’t want to use extra virgin olive oil, you can use avocado oil which is mild in flavor. Any flavor of the oil you like can work in this recipe.

If you’re following a Carnivore diet, you could also swap the oil with bacon fat or lard if you prefer. If you need more carnivore ideas, I’ve been creating new recipes so be sure to subscribe to my free email list so you don’t miss them on social media. 

Best Tips for Smooth Mayonnaise

Make sure you use a smaller but powerful blender like a Nutribullet or Ninja.

If you only have a large standard sized blender like a Blendtec or Vitamix, you will need to double the recipe because this recipe is a smaller serving and won’t blend smooth in a standard blender that has a larger base. 

Same thing if you want to use a food processor is you will have to double the recipe as it’s just not enough mixture to fully process in a standard food processor.

I have also tested this recipe using a mason jar and immersion blender and found that I could not get the mixture as smooth as I wanted it, so that option is not recommended.

Cook your hard boiled eggs and allow them to cool in the fridge for at least an hour before making this mayo recipe. A cold egg is best to create a smooth mayo.

The water in this great recipe is optional if the mixture is thicker than you’d like it to be. It’s certainly spreadable but you may need 1 or 2 tablespoons of water.

More Egg Healthy Recipes

​Instant Pot Soft Boiled Eggs

Instant Pot Hard Boiled Eggs

Easy Dill Pickle Egg Salad

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Easy Boiled Egg Mayonnaise

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8 @ 2 tbsp

Calories 103kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 4 large hard boiled eggs peeled
• 4 tbsp extra virgin olive oil or avocado oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp water optional for looser consistency
• 1/4-1/2 tsp salt or to taste

Instructions

• Place all ingredients, except water and salt, into a small high powered blender, like a Ninja or NutriBullet. Blend until smooth. Please see notes above about using a standard sized blender.

  Add 1/4 teaspoon of salt and blend again. Taste and decide if you need more. If the mixture is too thick for your liking, add in the water and blend until smooth.
• Store in an airtight container in the fridge for up to 7 days.

Notes

One serving is 2 tablespoons. There is 1 total cup in this recipe.

Midlife Macro Method approved! 

Midlife Macro™ Meal plans

Nutrition

Serving: 1serving @ 2 tbsp | Calories: 103kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 52mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg

The post Easy Best Homemade Boiled Egg Mayonnaise Recipe appeared first on Sugar-Free Mom.

Loaded Mashed Cauliflower Casserole

Cheese and bacon. Bacon and cheese. Can’t have one without the other it seems. At least in most epic keto diet recipes that make you drool, they are the stars of the dish and this one is no exception.

But this loaded cauliflower casserole dish uses pancetta, the bacon of Italians. And while loaded cauliflower wouldn’t be consumed by my old fashioned Italian Nonna, this is still a winning great side dish for any party or holiday.

Carbs in Loaded Mashed Potatoes

Just like a loaded baked potato, loaded mashed potatoes are super high in carbs and wouldn’t be consumed when following a keto diet.

Some people on a low carb diet might be able to include potatoes but for many on either diet, potatoes are too high and will spike blood sugar.

According to the app Cronometer, a serving of loaded mashed potatoes from Chili’s has 350 calories, and 33 grams of carbs!

That amount is more than most people eat in a whole day on a ketogenic diet. 

Carbs in our Loaded Mashed Cauliflower

Cauliflower is a much healthier alternative to potatoes for a low cab diet. 

Our mashed cauliflower casserole recipe has just 3 net grams of carbs and with the added protein from a few slices bacon or pancetta, you have 18 grams of protein per serving. 

The printable recipe card is at the bottom of this page with all the rest of the nutritional information.

Loaded Cauliflower Mash

When you hear the word ‘loaded’ what do you think? Loaded with calories? Loaded with goodness? Maybe loaded is a dirty word for some, that is, if you are into your New Year’s Resolution at full force.

But loaded means so many good comfort food things in the keto, low carb world! Loaded with all things delicious in this creamy cheesy mashed cauliflower.

But whether you’re keto or low carb or not even close to either of those things, you will still enjoy this cauliflower casserole.

Here’s my Keto journey in case your interested in beginning. All I can say is it’s worth it. You will never be hungry. You always feel satiated and you can enjoy things you thought were once forbidden. And that is food freedom in my opinion.

I pulled off the unthinkable in my Italian household. I made this as a side for Christmas day along with my mom’s prime rib! And the only one who knew it was made with cauliflower was the hubby and he didn’t tell!

If my dad did think it tasted different than potatoes, he never mentioned it. So this is a win in my family.

AND they all ate it up. The Kiddies. The Picky Hubby. My Italian father who comes from Rome and doesn’t even like mashed anything.

And they all loved it. So whether you tell them what inside or not, just be sure to tell them AFTER they try it.

Can I use Cauliflower Rice instead?

If you don’t want to use a fresh head of cauliflower and steam it, you can use frozen cauliflower rice. Just thaw it and cook.

Please note that a fresh head of cauliflower cooks until tender then we drain the excess moisture so you will also need to drain excess water from cauliflower rice.

The best way to do that is after cooking the riced cauliflower, place it into a clean hand towel and squeeze out as much liquid as possible then follow the rest of the instructions for this particular recipe. 

More Delicious Side Dish Low Carb Recipes

Keto Ratatouille

Keto Cheddar Biscotti

Low Carb Turnips au Gratin

Keto Green Bean Casserole

Keto Air Fryer Cheddar Cottage Cheese Biscuits

If you need a little more help and guidance on your health journey you can check out my Sugar Detox Course and well as my Cookbooks for more helpful recipes.

You can subscribe for free by email so you won’t ever miss any recipes I share on social media and just for subscribing you receive a FREE recipe from my Cookbook!

Loaded Cauliflower Bake

Print

Loaded Mashed Cheesy Pancetta Cauliflower

Course Side

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 @ 1/2 cup

Calories 354kcal

Author Brenda Bennett Sugar-Free Mom

Ingredients

• 24 ounces cauliflower or 2 pounds fresh cauliflower head or see notes above for using cauliflower rice
• 1/4 cup butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder 0r fresh garlic cloves minced
• 8 ounces pancetta diced or regular bacon
• 8 ounces gruyere
• 8 ounces Monterey Jack cheese shredded divided
• 8 ounces sharp cheddar cheese shredded, divided
• 1/2 cup scallions chopped (fresh green onions)

Instructions

• Cut off stems of the head of cauliflower and steam cauliflower florets until fork tender then place in a colander and let steamed cauliflower drain of excess water. 
• Place in a food processor and add butter, salt, pepper and garlic powder. You could do this in a large mixing bowl using an electric hand mixer, potato masher or immersion blender of you prefer.
• Process or mash cauliflower until smooth, no lumps.
• Preheat oven to 350 degrees F.
• Cook pancetta or bacon in a saute pan over medium-high heat until crisp. Drain on paper towels.
• Place pureed cauliflower in a bowl and stir in half of each kind of cheese. Save remaining cheese for topping.
• Stir in pancetta, save some pieces for topping.
• Stir in scallions and save some to sprinkle on top of the mashed cauliflower recipe when serving.
• Grease pan with olive oil nonstick spray.
• Spread mixture evenly into a 9 by 13 baking dish.
• Sprinkle the rest of the cheese over the top of the mixture.
• Bake for 30 minutes or until bubbling on the edges.
• Allow to cool for 15-20 minutes before serving.
• Sprinkle with plenty of bacon and scallions before serving.
• Enjoy!
• Storage: Store once cooled, covered with plastic wrap or in an airtight container in the fridge for up to 3 days.

Video

Notes

Net Carbs: 3 g

Brenda’s Notes:

• You can use frozen cauliflower if you don’t have fresh on hand. Just steam as you would with fresh florets and continue with recipe as follows.
• If you don’t have pancetta, just use regular uncured, nitrate free bacon.
• You could use any cheeses you like. Not a fan of gruyere, try gouda or smoked mozzarella.
• This recipe was first published in January 2016 and updated with video in Nov. 2018. 

Nutrition

Serving: 0.5cup | Calories: 354kcal | Carbohydrates: 4g | Protein: 18g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 594mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 28mg | Calcium: 483mg | Iron: 1mg

The post Low Carb Keto Loaded Mashed Cauliflower Casserole appeared first on Sugar-Free Mom.

Sugar Free Easter Bunnies

No need to buy expensive Easter candy for your kiddies when you can make it easily at home. No sugar added and only 5 ingredients needed to make these little chocolate bunnies! 

Below is also a link to the white bunnies if you prefer! Less than 10 minutes and refrigeration time to harden for about 30 minutes and you’re done! 

When stored at room temperature they do tend to soften but will not melt so they can be hidden in little Easter plastic eggs or wrapped in a little bag for your kiddies to find for Easter morning celebrations!

Milkless Chocolate Easter candy you can feel good about letting your kids have and of course you can sneak a piece or two as well for all that hard work into making them right? 

 Ingredients in Traditional Dark Chocolate Easter Bunny

Usually typical chocolate Easter bunnies are hollow bunnies. Our dairy-free ingredients for this better Easter treat is for a solid bunny and doesn’t include artificial colors, preservatives or sugar. 

Hollow milk chocolate Easter bunnies typically consist of sugar, cocoa butter, whole milk powder, chocolate, soy lecithin or sunflower lecithin (an emulsifier), and vanilla, with some brands including barley malt extract or vanillin (artificial flavor) so with the malt extract they are not gluten free.

Can I use unsweetened chocolate instead of cocoa powder?

​If you want to use unsweetened cacao butter or dark chocolate, you can replace the unsweetened cocoa powder with it.

Just melt 1 ounce of unsweetened regular chocolate with the coconut oil in a small bowl and whisk until smooth then add to the rest of the ingredients. 

You can also use sugar free chocolate chips if you prefer. You may not need any sweetener if using sugar free chocolate chips or bars but please note, check the ingredients as many are not dairy free. 

​The brands of sugar free great chocolate options are Lily’s Sweets, and Choczero. They both also sell some of the best candy for the Easter season if you don’t have time to make anything. 

​Can I swap the stevia?

​If you don’t like stevia you can leave it out and sweeten our plant-based chocolate bunny mixture with any sweetener you prefer.

Use my Sweetener Guide & Conversion chart to help you decide how much to use. Always start with a small amount, then taste and decide if you need more before placing the mixture into the bunny mold to harden. 

Can I make these into white Chocolate Bunnies?

Yes! If you don’t want dark chocolate bunnies, here’s my recipe for white coconut bunnies.

​What is Coconut Butter?

Coconut butter is made by pureeing or grinding the coconut flesh, including the oil and fiber. It has a creamy, thick texture, similar to peanut butter and other nut butters.

​Do not confuse coconut oil with coconut butter as they are very different.

Coconut oil  is extracted solely from the fat content of coconut meat. It is a liquid at warmer temperatures and a solid at cooler temperatures. Do not replace coconut butter with coconut oil in this dark chocolate bunny recipe. 

Can I swap the coconut butter?

​If you don’t want to purchase the coconut butter you can swap it with almond butter, peanut butter or cashew butter, but they all have a stronger flavor than the coconut butter and they are all nuts which is a common food allergies for many.

You could also swap with sunflower seed butter which would keep these tree nut free and is a common food allergen free option. 

​Can I swap the coconut oil?

If you don’t need these to be dairy free milkless Easter bunny or a vegan friendly bunny, you can swap the coconut oil with butter.

Do they melt at room temperature?

No these coconut sugar free bunnies do not melt at room temperature, but with warm weather they will soften. 

More Sugar Free Easter Desserts: 

Crock Pot Peppermint Fudge

Coconut Cream Lime Cheesecake

Naturally Sweetened Dark Chocolate Truffles

Chocolate Covered Strawberries

Italian Easter Cookies

Carrot Cake Cheesecake Cake

Easter Nests

No Bake Sugar Free Chocolate Bunnies

Print

No Bake Chocolate Coconut Bunnies

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 bunnies

Calories 137kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3/4 cup coconut butter softened or see swaps above in the post
• 3 tablespoons coconut oil or see notes above for swapping
• 2 tablespoons unsweetened cocoa powder or see notes above for swapping
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see notes above for swapping

Instructions

• In a microwaveable bowl melt coconut butter with coconut oil.
• Whisk in cocoa powder. (If using chocolate bars or chips, melt with coconut butter and oil above.)
• Stir in vanilla extract and stevia. Taste and adjust sweetener if needed.
• Pour into silicone bunny molds.
• Refrigerate or freeze until hardened about 30 minutes to an hour.
• These can be stored at room temperature or freeze until ready to serve.

Notes

2 g net carbs per bunny

This recipe was first published in March 2013.

Nutrition

Serving: 1bunny | Calories: 137kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 0.5mg | Fiber: 3g | Sugar: 1g | Calcium: 0.1mg | Iron: 0.002mg

The post Sugar Free Dairy Free Chocolate Easter Bunny Candy appeared first on Sugar-Free Mom.

Low-Carb Carrot Cake Cheesecake

Even if you’re not much of a baker, you can make this lovely low carb, but traditional cake for a special occasion, like Easter!

It’s not as hard as you might think, but does take some prep work to prepare the cheesecake layer first then bake the regular carrot cake to place on top. This is our favorite cake for the Spring!

This flavorful keto carrot cake is everything you need to make any occasion special and it’s an allergy friendly cake! No almond flour or any nuts unless you want to add some on top of the whole cake to decorate when serving. 

A layer of sugar-free cheesecake and a layer of the best low carb carrot cake you will ever have, all covered with sugar-free cream cheese frosting!

Friends and family will be shocked when they taste this keto recipe and certainly won’t believe this delicious carrot cake is a Healthy Low Carb, Gluten Free, Sugar-Free Cake!

Keto CHEESECAKE

I’d never call myself a baker. I’m certainly not much of a cake decorator. It doesn’t come easily to me and I struggle with making my favorite desserts pretty.

This sugar-free carrot cake has been on my mind to make for a long time, hubby loves carrot cake and I love cheesecake. 

When I looked around on Pinterest for cakes similar to what I wanted to make, I saw this beautiful Carrot Cake Cheesecake Cake from Shugary Sweets and it inspired me to finally get a sugar-free low carb version done!

I adapted my Carrot Cake Mug Cake recipe and one of my cheesecake recipes to create this beauty. I made this for Easter a few years ago and no one could believe it was low carb!

Best Keto Carrot Cake Recipe

The best part about this luscious low-carb keto carrot cake cheesecake is that even days later kept in the fridge, the carrot cake never became dried out!

All the cheesecake and keto cream cheese frosting kept it as perfect as the first day we ate it and I’m talking up to 5 days later, we still loved it!

But some of you are thinking you can’t have carrots on a keto diet, right? Wrong. There is only a ½ cup of shredded or grated carrot in this entire cake which has 12 servings. That is a very small amount of carrots for a whole

Now if you ate a ½ cup of real carrots that may spike your blood sugar, but in a serving of this keto-friendly carrot cake recipe you are getting less than a tablespoon. I don’t think we should not enjoy certain foods just because we are living a keto lifestyle. 

The inside of this delicious keto carrot cake recipe does not contain nuts. Only the top has nuts on the frosting to decorate it, which is completely optional.

So if you have a nut allergy in the family like my youngest child does the nuts on top can be eliminated and you’ve got a beautiful allergy friendly classic carrot cake for anyone!

Carbs in Traditional Carrot Cake

According to the app Cronometer that I use, once slice of carrot cake with cream cheese frosting from Trader Joe’s has 45.9 grams of carbs and 35 grams of regular sugar.

This is too high for anyone on a ketogenic diet as it will definitely kick you out of ketosis.

How to Make Low Carb Carrot Cake

To view exact measurements of the simple ingredients listed and see nutrition info on recipe card, please scroll to the bottom of this blog post.

Cheesecake

cream cheese, room temperature

sour cream

heavy cream

vanilla liquid stevia

vanilla extract

Low Carb Confectioners sweetener

salt

eggs

Carrot Cake

large eggs

heavy cream

avocado oil or melted coconut oil

lemon juice

vanilla liquid stevia

coconut flour

grated carrot 

coconut, shredded, unsweet

ground flaxseed

Brown Sugar Sub 

Allspice or use a combination of cinnamon nutmeg, cloves

baking powder

baking soda

salt

Cream Cheese Frosting

cream cheese, softened or mascarpone cheese

heavy cream

vanilla liquid stevia

pinch salt

Instructions

Cheesecake

Preheat oven to 325 degrees F.

Place the wet ingredients- cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.

Add one egg at a time and blend until well incorporated.

Pour the batter into a greased or parchment paper lined 9 inch spring form pan

Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.

Bake 45 minutes until golden but still jiggly in the center.

Allow to cool then refrigerate for 2-3 hours or overnight.

Carrot Cake

Preheat oven to 350 degrees.

Place the first 5 ingredients into a stand mixer or add to a large mixing bowl with electric hand mixer and blend until combined.

Add the remaining ingredients and blend until combined.

Pour cake batter into a greased 9 inch spring form pan

Bake for 30-35 minutes or until a toothpick in center comes out clean.

Allow to cool 1 hour.

Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.

Assemble

Remove spring form from around each of the cake pans.

Place the cheesecake onto serving platter.

Lay the carrot cake on top of the cheesecake.

Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake and add a sprinkle of chopped nuts if desired.

Keep refrigerated until serving.

How To Store

You can cover the entire cake with plastic wrap and place in the fridge or for portion control, you can slice into individual servings and wrap each slice in plastic wrap then store pieces in an airtight container like a ziploc bag.

Low-Carb Sweetener Options

Keto sweeteners are not all the same and different ones are required for different low-carb flours and keto cakes. Amount of sweetener needed for each low carb dessert will also vary.

I prefer liquid stevia or liquid Monk Fruit when making keto treats that don’t need any baking. Just a little bit of liquid stevia or monk fruit goes a long way and is never grainy especially in cheese cake recipes.

If you don’t like stevia or use it I can tell you my hubby is not a fan, but I can promise you he tasted no aftertaste whatsoever! He was in love with this cake!

Please use whatever sweetener you like but only use a small amount and taste it before adding more.

You can always add more but never can take any away once it’s been added. The cheesecake layer can be tasted before adding the eggs and you can do the same for the carrot cake and frosting.

Here’s my sweetener guide and conversion chart to help with the differences between liquid, granular and confectioner sweeteners.

Brenda’s Best Tips

My number one top tip is to please weigh your measurements with the dry ingredients which can tend to be different when using cup measurements. Weight measuring is the only accurate way to get the best results and best texture.

There are natural sugars in the dairy products and carrots which is where the sugar grams are coming from.

Cream cheese frosting could be reduced by half if you decide to only frost the top of the cake as opposed to all around the sides as I did.

Crushed pecans on top are optional and not included in the nutrition information.

More Easter Keto Dessert Recipes

Chocolate Easter Nests

Peanut Butter Easter Eggs

Cookie Dough Easter Eggs

Sugar Free Jello Eggs

Peanut Butter Caramel Easter Eggs

Caramel Easter Eggs

Keto Carrot Cake Cheesecake

Print

Low Carb Keto Carrot Cake Cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 446kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cheesecake

• 16 ounces cream cheese softened
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tsp vanilla liquid stevia
• 1 tsp vanilla extract
• 1/2 cup Monk Fruit Allulose Confectioners sweetener
• 1/4 tsp salt
• 2 eggs

Carrot Cake

• 4 eggs
• 1/2 cup heavy cream
• 1/4 cup oil
• 1 tsp lemon juice
• 1 tsp vanilla liquid stevia
• 1/2 cup coconut flour
• 1/2 cup carrot grated
• 1/2 cup coconut shredded, unsweet
• 1/3 cup ground flaxseed
• 3/4 cup Monk fruit Allulose Brown Sugar Sub or Sukrin
• 1/2 tsp Allspice or use a combination of cinnamon nutmeg, cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Cream Cheese Frosting

• 16 oz cream cheese softened or mascarpone cheese
• 1/3 cup heavy cream
• 1 tsp vanilla liquid stevia
• pinch salt

US Customary – Metric

Instructions

Cheesecake

• Preheat oven to 325 degrees F.
• Place the cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.
• Add one egg at a time and blend until well incorporated.
• Pour the batter into a greased spring form pan.

  Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.
• Bake 45 minutes until golden but still jiggly in the center.
• Allow to cool then refrigerate for 2-3 hours or overnight.

Carrot Cake

• Preheat oven to 350 degrees.
• Place the first 5 ingredients into a stand mixer and blend until combined.
• Add the remaining ingredients and blend until combined.
• Pour batter into a greased

  9 inch spring form pan.
• Bake for 30 minutes or until a toothpick in center comes out clean.
• Allow to cool 1 hour.
• Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.

Assemble

• Remove spring form from around each of the cake pans.
• Place the cheesecake onto serving platter.
• Lay the carrot cake on top of the cheesecake.
• Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake  and add a sprinkle of chopped nuts if desired.
• Keep refrigerated until serving.

Video

Notes

 5 g net carbs per slice

 

This recipe was first published in April of 2017 and with updated content and video in February 2019.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 8g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 506mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 0.7mg | Calcium: 119mg | Iron: 1.1mg

The post Best Low Carb Keto Carrot Cake Cheesecake (Nut Free) appeared first on Sugar-Free Mom.

Low Carb Lemon Cream Pie

​The best part about this easy recipe for lemon cream pie is that it’s a no bake tangy lemon filling bursting with bright flavor and optional fresh blueberries within the lemony whipped cottage cheese creamy filling.

You could make this without a keto crust but I really think it’s best to include a pie shell for this easy lemon cream pie recipe. 

​Make this for company or a special holiday like Mother’s day, Easter dinner or anytime in the summer when you want a delicious treat!  

Feel free to skip the crust and serve in individual serving glasses or one large bowl as a dip,  instead of a large pie.

Use my keto sugar free vanilla wafers to dip or you could purchase some keto cookies on Amazon like from the brand HighKey which makes a variety of flavors. 

Keto Pie Crust Options

​Though pie crust does give you some added carbs, I think they are worth it in this sugar free lemon pie. It makes this kind of dessert feel luscious and satisfying. It’s a much lighter keto dessert than a traditional lemon meringue pie and a lot less work as well since you won’t need to make the meringue topping.

​Coconut Flour Pie Crust– I pre-baked and cooled my easy keto coconut flour crust as this one in my opinion is the best for this lemon cream pie recipe. 

Almond Flour Crust- Use this almond flour low carb crust recipe in this pecan pie recipe if you prefer almond flour over coconut or just don’t want to bake the crust. 

No bake Keto Pie Crusts– You can use any of these other recipes that have no bake crust ingredients; Key Lime Pie Bars, Strawberry Cream Pie and Blueberry Cream Pie Bars. 

Low Carb Sweetener Options

​I only use natural sweeteners in my recipes which are Allulose, Stevia, Monk Fruit and erythritol.

You always have the option to change out to any other sweetener you prefer and in this easy no bake recipe, you can taste as you make it before you set it in the fridge.

Always start with a small amount as you can always increase sweetener to suit your tastebuds.

​Sugar Alcohols that contain artificial ingredients can wreak havoc on your digestive system and most people will have loose stools from them as well.

The ones I avoid are Maltitol, and Sorbitol and brand names like Aspartame, Splenda, Sweet-n-Low, Equal, Saccharine, Dextrose, Sucralose, etc contain carbs even if they say they are calorie free.

They cause your blood sugar to spike and raise your insulin. Steer clear and don’t be fooled by these misleading sweeteners.

​I know many of you are against using erythritol so feel free to swap it in my recipes with this newer sweetener I’ve been using lately, Monk Fruit & Allulose blend. It’s not as sweet as using some other sweeteners that’s why I combine low carb sweeteners in most of my recipes.

Using additional lemon stevia really enhances the lemon pie filling but you can skip it or use vanilla stevia or clear stevia or clear liquid Monk Fruit as well. 

​Use my Natural Sweetener Guide and Conversion chart to replace sweeteners used in recipes. 

Can I swap the Cottage Cheese?

Yes if you want to swap out the cottage cheese you can replace it with cream cheese but please not you will be adding fat and carbs and reducing protein intake in my nutritional information in the recipe card below.

If you swap the cottage cheese with sour cream you would still need the gelatin as well as it’s not thick like cream cheese to keep the pie formed.  

Do I need the gelatin?

If you use cottage cheese in this lemon cream pie recipe, yes, you will need to use a little gelatin to keep it formed and not loose.

If you use cream cheese instead of cottage cheese you won’t need to use gelatin as it’s thick enough to keep the cream stable in the pie.

Do I need fresh lemons?

No you can use bottled lemon juice if you prefer but fresh lemons and fresh lemon zest is best in my opinion.

I’m not opposed to using lemon extract in some no bake recipes but for this lemon cream pie I think there’s enough lemon flavor and just the right amount of sweetness using the lemon stevia, lemon juice and zest. 

More Dessert Recipes for Keto Pies

Frozen Strawberry Cheesecake Pie

Blueberry Cream Pie

Strawberry Mousse Pie

Peanut Butter Mousse Pie

Keto Lemon Curd Pie

Mini Lemon Keto Meringue Pies

Sugar Free Lemon Cream Pie

Print

Easy Low Carb Keto Lemon Cottage Cheese Cream Pie

Prep Time 20 minutes minutes

Servings 12 servings

Calories 238kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 Easy Keto Pie Crust baked and cooled

Lemon Cottage Cheese Cream Filling

• 16 ounces cottage cheese
• 1/2 cup Monk fruit & Allulose blend
• 1/2 cup lemon juice
• 2 tsp gelatin powder
• 1 cup heavy cream
• 1 tsp lemon liquid stevia
• 1 tsp lemon zest
• 1 cup blueberries optional

US Customary – Metric

Instructions

Lemon Cottage Cheese Cream Filling

• In a food processor, combine cottage cheese with Monk fruit & Allulose. Process until smooth and creamy. Set aside.
• Place the lemon juice in a small sauce pan over medium heat until simmering. Sprinkle in the gelatin powder and whisk until completely dissolved. Set aside to cool.
• In a large mixing bowl combine the heavy whipping cream with lemon stevia. Beat with an electric mixer or stand mixer until stiff peaks form. Set aside.
• Fold the cottage cheese mixture into the whipped cream and stir together until combined. With the stand mixer on low, drizzle in the cooled lemon juice gelatin mixture. Stir in 1 cup blueberries and lemon zest if using.
• Spread mixture into a cooled pie crust. Sprinkle blueberries and lemon zest on top of the pie. Cover and refrigerate for 2-3 hours or for best results overnight.
• Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
• Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.

Notes

4 g Net Carbs per slice

12 servings

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 50mg | Fiber: 3g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.04mg

The post Easy Low Carb Keto Lemon Cottage Cheese Cream Pie appeared first on Sugar-Free Mom.

What are Chocolate Nests?

You must be asking yourself what Easter nests are actually, right? It’s a chocolatey combination of different nuts and seeds in a little muffin cup and they look like nests, at least in my opinion.

They’ve got all the textures and flavors that make a perfect little sweet, but sugar free treat for an Easter basket. 

Crunchy, salty, sweet and not to mention they are fun to eat with no utensils needed, just pick up and enjoy!

Traditional chocolate nests are made with crispy chow mein noodles or pretzel sticks mixed with melted chocolate and topped with mini chocolate eggs which are chocolate covered almonds .

These nest cookies are something my grandmother made for us every Easter and was one of our favorite Easter candy treats. 

This recipe is completely versatile and the simple ingredients used can easily be adapted to your personal choice.

Don’t like almonds or macadamia nuts?

Switch them out for your favorite nuts of choice. Not a fan of pumpkin seeds or sunflower seeds? 

Swap them for more nuts or try hemp seeds and chia seeds.

Whatever you decide, the magic is in the melted chocolate and butter or coconut oil that creates this fantastic little crunchy egg nest! 

Carbs in Cadbury Chocolate Egg Nests

Total carbs for one is 19.5 grams, which for a keto diet is too high and will kick you out for ketosis.

Carbs in Keto Chocolate Nests

Our keto version of these Easter treats have 5 grams of carbs and 3 grams net carbs per egg nest.

The rest of the nutritional information is in the recipe card below at the bottom of the blog post. 

Easter Desserts

Easter is one of my most favorite holidays. Not only because of what it represents in my heart but it’s the gathering of my family for traditions we started years and years ago.

I get to host my family and enjoy every minute of it, from planning the food we’ll eat to planning the desserts we’ll enjoy. 

Everyone in my family knows, the desserts will always be sugar free and keto and thankfully it doesn’t bother them at all.

They may not be a keto family but they all know a great dessert when they try it, keto or not.

Some of my favorites I’ve made in the past are my Italian Egg Biscuits, Peanut Butter Easter Eggs, Lemon Cream Pie , and my absolute favorite Carrot Cake Cheesecake.  

Easter desserts don’t have to be complicated and this recipe shows that a simple recipe can be just as delicious as a time consuming one. No one will be complaining if you serve these on your holiday table. 

Best Sugar Free Chocolate

I love the Lily’s brand for sugar free chocolate chips and chocolate bars.  They have either dark chocolate chips or milk chocolate chips and either can be used in this easy recipe.

They also make delicious sugar free white chocolate chips that could also be used if you prefer.

More Keto Easter Recipes

Keto Peanut Butter Eggs

Keto Chocolate Easter Bunny Candy

Caramel Keto Easter Eggs

Keto Chocolate Peanut Butter Eggs with Caramel

Keto Easter Chocolate Nests

Print

Keto Easter Chocolate Nests

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 nests

Calories 164kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 3/4 cup slivered almonds unsalted
• 1/4 cup pumpkin seeds unsalted
• 1/4 cup sunflower seeds unsalted
• 3/4 cup unsweetened shredded coconut
• 1/4 cup macadamia nuts chopped, unsalted
• pinch sea salt
• 1 tsp vanilla extract
• 4 ounces sugar free chocolate chips
• 1 tbsp butter or coconut oil

Optional

• 36 Lily's candy coated pieces (3 per nest)

US Customary – Metric

Instructions

• Add the almonds, pumpkin seeds, sunflower seeds, coconut, macadamia nuts and salt into a bowl. Mix to combine.
• Break the chocolate into chunks. Add to a glass bowl along with the butter. Place over a pan filled with a cup of hot water, simmer on a medium heat until the chocolate melts. Stir regularly.
• Remove from the heat and stir in the vanilla. Allow to cool slightly for a few minutes but not so it sets. 
• Stir the melted chocolate through the nut mix.
• Line a muffin tin with cupcake liners. Split the mix evenly between 12 cupcakes and allow to cool for 2 hours until fully set. Alternatively, place in the fridge for 30 minutes for speedier cooling.  

Notes

3 g net carbs per nest

This recipe was first published in April 2019. 

Nutrition

Serving: 1nest | Calories: 164kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg

The post Easy No Bake Sugar Free Keto Easter Chocolate Nests appeared first on Sugar-Free Mom.

Sugar Free Easter Eggs

Sugar Free Chocolate Easter eggs filled with the best keto cookie dough takes minutes to make! The hardest part is waiting for this easy sugar free chocolate shell to set before indulging!

We know raw cookie dough is a no no because it can make you very sick when eating raw eggs. Our recipe has zero sugar with no raw eggs so it is an edible cookie dough that won’t make you sick! 

I’m always trying to figure out new ways to impress my kiddos, especially for holidays. Easter being one of the notorious ones filled with all things added sugar and candy, they need to be wow-ed!

And wow them I did!

Carbs in Real Cookie Dough

2 tablespoons of raw cookie dough according to Cronometer, has 20 grams of total carbs, which is way to high on a keto diet and will kick you out of ketosis. 

Carbs in Keto Cookie Dough Recipe in Egg Shapes

​The printable recipe card has all the nutritional information below the recipe at the bottom of the blog post.

Our keto cookie dough Easter egg has 7 total carbs and 4 grams net carbs, which is much better for a ketogenic diet!

My kids were super impressed that these Easter treats could be enjoyed right now, even by the youngest who has a tree nut and peanut allergy. 

Recently I shared my luscious Peanut Butter Easter Eggs and of course my youngest was truly disappointed he couldn’t have one bite.

He was so sad and honestly I was so sad I didn’t have anything he could enjoy too. It made me determined to make something for him and others with tree nut and peanut allergies but also keep it a keto recipe for me and others who follow this lifestyle. 

When I told him everything in these cookie dough eggs were perfectly ok for him to enjoy, he was beyond thrilled and hugged me many times!

If you’ve got children or family members or friends with peanut allergies and tree nut allergies, any store bought candy is difficult to find without it having been made in a facility that processes nuts.

These Easter sweet sugar-free eggs will bring happiness to all of the sufferers of food allergies and they will love you for it!

Keto Sweetener Options

​If you don’t have coconut liquid stevia, you can use vanilla liquid stevia or even chocolate monk fruit liquid sweetener.

If you don’t have any of those, I’d recommend using a sugar-free confectioners sweetener.

I do not recommend granulated sweetener for this sugar free cookie dough recipe as it’s not baked and being a no bake edible keto cookie dough batter, a granulated sweetener will not incorporate well and the texture will be crunchy and grainy. 

​Here’s my Sweetener Guide & Conversion chart to help you decide how much to use in comparison to the liquid sweetener in the edible cookie dough Easter egg recipe.

You will see in my sweetener guide that using monk fruit or stevia you will need less sweetener than when using Erythritol or Allulose. 

Sugar Free Chocolate Chips

You can add mini or regular chocolate chips to the soft keto cookie dough batter.

Enjoy Life is a brand that makes chocolate chips  tree nut, peanut and soy free.

Also I like to use Lily’s chocolate chips for their sugar-free baking chocolate or dark chocolate, both sweetened with stevia and erythritol.

I would love to tell you we froze the remaining 2 dozen I made when testing out my recipe, but that would be a lie.

We ate some, brought some to a friends house, shared some more ate some more stored in the freezer and now of course we have none left for Easter! Looks like I will be making a dozen more very soon!

Here’s the egg mold I used: Wilton Easter Egg Mold. 

Hope you enjoy this fun and easy recipe for Easter!

Can I swap almond flour with coconut flour?

​Unfortunately coconut flour is very dense and absorbent so swapping it evenly with other sugar free flour or keto flours is very difficult and not easy to do.

For example, 1/4 cup coconut flour is about equal to 1 cup blanched almond flour. I would say you may need to double the almond flour or reduce the butter and cream cheese by half when using 1 cup of almond flour. 

Can I use pure maple syrup?

Often I get this question on many of my recipes, and this is that you could do but would add sugar and carbs to the nutrition info listed below for my recipe.

I don’t use maple syrup as it spikes my blood sugar and causes me to have sugar cravings. 

You could use my conversion chart and follow it for regular sugar amounts listed to replace the liquid stevia I used. 

Can I make these into truffles instead?

​Yes if you want to make these keto cookie dough truffles instead of Easter eggs, just roll the keto cookie dough into balls and dip in melted chocolate. 

More Easter Keto Desserts

Keto Peanut Butter Cookie Dough Truffles

Low Carb Carrot Cake Cheesecake

Low Carb Carrot Cake Cupcakes

Keto Lemon Cream Pie

Keto Coconut Butter Easter Bunny 

Keto Caramel Easter Eggs

Keto Peanut Butter Easter Eggs

Keto Chocolate Chip Cookies

Keto Cookie Dough Easter Eggs

Print

Keto Cookie Dough Easter Eggs

Prep Time 10 minutes minutes

Servings 16 eggs

Calories 220kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 1/2 cup butter softened at room temperature
• 8 ounces cream cheese room temperature
• 1/4 cup coconut milk unsweetened or unsweetened almond milk if no allergies
• 1 teaspoon coconut liquid stevia or see blog post above for other options
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup coconut flour
• 4 ounces sugar free chocolate chips

Chocolate Coating

• 8 ounces sugar free chocolate
• 1 tbsp butter or melted coconut oil

Instructions

• Blend the first six wet ingredients in a large mixing bowl with an electric mixer until smooth. Taste and adjust sweetener, if needed. Mix in coconut flour, then stir in chocolate chips.
• Press into Easter egg mold, or shape into ovals or using a cookie cutter, and lay on a parchment-lined baking sheet. Freeze for 30 minutes.
• Melt chocolate and butter together, then stir until completely smooth. Pour in about 2 teaspoons of chocolate into Easter egg mold, then insert frozen cookie dough egg and cover with more chocolate. If you don’t have an egg mold, simply dip each oval-shaped cookie dough egg into melted chocolate until covered. Remove with a fork, tapping off excess chocolate and lay onto parchment-lined baking sheet.
• Refrigerate until chocolate is hardened. Best if kept refrigerated until ready to serve.

Video

Notes

 4 g net carbs for one cookie dough egg

This recipe was first published in April 2017.

Nutrition

Serving: 1egg | Calories: 220kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 21mg | Fiber: 3g | Sugar: 1g | Vitamin A: 390IU | Calcium: 16mg | Iron: 0.02mg

The post Sugar Free Low Carb Keto Cookie Dough Easter Eggs appeared first on Sugar-Free Mom.

Sugar Free Caramel Easter Eggs

It’s almost Easter and it’s time for a brand new keto Easter egg to sink your teeth into! Nothing better than a sugar free chewy caramel chocolate eggs to enjoy as your Easter candy delight!

I love to impress my kids and hubby with new Easter, but keto chocolate treats for their Easter basket. 

Yes, I do still give my kids an Easter basket and I don’t care how old they are! I love to provide sugar-free alternatives to compete with what’s on the market shelves.

This recipe for a caramel filled milk chocolate egg with simple healthy ingredients has knocked their socks off and they even said, “these are better than a Cadbury creme egg any day!

​Even if you’re not on a keto diet or low carb diet, excessive consumption of sugar leads to a lot of detrimental health conditions.

The sugar free caramel sauce is made quickly and then goes right into a silicone egg mold to freeze. I actually adapted my Sugar Free Caramel Candy for this recipe making sure to not make the caramel go too long on the stove. I wanted to make sure I had soft caramel in the center of these eggs.

Once frozen, you make the sugar-free chocolate coating and add the frozen caramel. Super simple and amazingly delicious! My family ate these up so fast and begged me to make more!

Carbs in Traditional Caramel Easter Eggs

Classic caramel sauce uses added sugar like corn syrup or a combination if different sugars. If you’re following a keto diet, you will not want to eat these because they will spike blood sugar and kick you out of ketosis. 

​According to the Cronometer app, one Cadbury Caramel Easter egg has 22 grams of net carbs, no fiber and 170 calories. That amount of carbs is the what most people on a keto diet have for the whole day so this is definitely a no go when you want a sweet treat.

Make our easy copycat keto Caramel Cadbury Easter eggs instead! 

​Carbs in Keto Caramel Eggs

My hubby has said these keto caramel eggs taste like the real thing and actually he thinks they are even better than store bought!

Wow! Says it all from a man who has one foot in and then out when it comes to a ketogenic diet. I’ll take that as a win for this simple recipe! 

Nutrition label with all macronutrients is below at the bottom of this blog post on the printable recipe card. 

Sugar Free Sweetener Options

​The keto sweetener you decide to use makes a difference in a smooth caramel texture. Any low carb sweetener that includes erythritol or other sugar alcohols, will tend to crystalize once refrigerated.

I’ve chosen to use a blend of Monk fruit and Allulose to achieve the creamy chewy caramel without crystallization or hardening in the fridge. 

I think you could use just granular Allulose for the caramel and it will result in a soft caramel that doesn’t crystalize. I would be cautious using a Monk fruit sweetener that adds in erythritol as it could crystallize.

Here are two studies on the benefits of Allulose. Replacing Sugar with Allulose by Peter Attia and this article by Dr. Perlmutter.

I’ve not tested the caramel using just liquid stevia or liquid monk fruit.

Here’s my Sweetener Guide & Conversion chart to decide how much of another low carb sweetener you should use.

Storing Keto Easter Eggs

Store these caramel keto Cadbury eggs in an airtight container in the fridge for up to 7 days, or freezer for 3 months.

More Homemade Sugar-Free Easter Treats

​Sugar Free Chocolate Peanut Butter Eggs

Sugar Free Cookie Dough Easter Eggs

Sugar Free Raspberry Jello Eggs

Sugar Free Coconut Candy Easter Bunny Shapes

Tools to Make Caramel Easter Eggs

Easter Silicone Egg Mold these are large sized Easter egg molds. 2.75 inch in length by 2 inch in width.

Glass bowls– I have this set with different sized glass bowls. This works well to melt chocolate over a saucepan on the stove top. They can also be used in the microwave.

Sugar Free Low Carb Keto Caramel Easter Egg Recipe

Print

Sugar Free Low Carb Keto Caramel Easter Egg Recipe

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 1 minute minute

Servings 12 Easter eggs

Calories 102kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Sugar Free Caramel

• 1/2 cup Monk Fruit & Allulose sweetener or 100 grams
• 1/4 cup heavy cream
• 3 tablespoons butter

Chocolate Coating

• 6 ounce sugar free chocolate chips
• 1 tablespoon coconut oil

Instructions

• Place the sweetener and butter in a medium saucepan over medium low heat. Whisk or use a wooden spoon to continue to stir for about 3 minutes or until golden in color. If butter separates, take off heat and whisk vigorously.
• On low heat, add heavy cream slowly and continue to stir for about 3-5 minutes or until the mixture thickens and coats the back of the spoon. Should be runny but not solid. Remove from heat.
• Fill egg molds half way each with caramel mixture and freeze for 1 hour.
• Remove caramel from molds and set aside on a parchment paper lined baking sheet pan. Place 6 back in freezer while you coat 6 with chocolate.
• Make chocolate coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Or use the double boiler method in step one. 
• Stir until smooth.
• Pour melted chocolate mixture into 6 molds to coat sides of mold, half way up the molds.
• Drop the frozen caramel into the chocolate and press down so the chocolate encases the caramel.
• Spread more chocolate with a spoon to completely cover caramel egg. Repeat with remaining 6 frozen caramel. Refrigerate to set about 30 minutes.
• Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
• Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes.

Notes

Total carbs 2 grams per one caramel egg. No dietary fiber so net carbs is the same as total carbs. 

Nutrition

Serving: 1egg | Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 1mg | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 1mg | Iron: 0.002mg

The post Sugar Free Low Carb Keto Caramel Easter Egg Recipe appeared first on Sugar-Free Mom.

Sugar Free Chocolate Peanut Butter Eggs

Easter comes but once a year and each time I try to bring you an easy recipe you can enjoy on your low carb diet or keto diet for an Easter dessert.

Last year I made Coconut Butter Bunnies, both in vanilla and chocolate flavor for Easter candy and my kids loved them.  

This year I bring these fantastic homemade peanut butter eggs simply because I love natural peanut butter that’s got no added sugar and my hubby and daughter love any sweet treat with peanut butter filling.  . 

Can’t have an Easter basket without Easter eggs and the chocolate variety are always a big hit with family.  

WARNING: These sugar free peanut butter Easter eggs are really yummy, so you may be tempted to eat more than one.

Remember this isn’t an every day indulgence so enjoying one today or just on Easter won’t ruin your weight loss plans as long as you share and remove leftovers from your sight. 

Carbs in Reese’s Peanut Butter Eggs

According to the app I use, Cronometer, Reese’s eggs have 18 grams of carbs and 16 grams of sugar for one piece. This will spike blood sugar and cause cravings for more.

​Carbs in Homemade Keto Peanut Butter Eggs

Total carbs of just 4 grams for our keto sugar free version and with dietary fiber of 1 gram, just 3 grams net carbs for one serving of healthier peanut butter eggs. The printable recipe card is at the very bottom of this blog post. 

How can I make these Peanut Free?

If you or a family member has a peanut allergy, you can make these peanut butter Easter eggs,  peanut free by subbing the peanut butter for sunflower seed butter, which is made from sunflower seeds or almond butter if there are no tree nut allergies.

Can I change the low carb sweetener used?

If you don’t have liquid stevia you can use a low carb powdered sweetener, but it might not be as smooth. Use my Sweetener Guide & Conversion Chart for help deciding on how much to use.

If you don’t like liquid stevia, another low carb sweetener I also use and love is Liquid Monk Fruit. I’d recommend this Chocolate Monk Fruit for this perfect treat.

How to Make Homemade Keto Peanut Butter Easter Eggs

Ingredients

You need just 5 simple ingredients to make these keto Easter eggs. No sugar added peanut butter, coconut oil, vanilla extract, chocolate liquid stevia or low carb sweetener of choice and sugar free chocolate.

Directions

In a microwavable bowl, melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined. You can also use a large bowl fit over a small saucepan filled with water. Bring it to a simmer and melt the peanut butter and coconut oil in the bowl.

Stir in vanilla extract and stevia. Taste and adjust if needed.

Fill egg molds  half way each and freeze for 1 hour.

Remove from molds and set aside on parchment paper.

Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Stir until smooth. Or use the double boiler method in step one.

Pour melted chocolate into the molds, half way up the molds.

Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.

Spread chocolate with a spoon to completely cover if needed.

Store in the refrigerator. After an hour on the counter, they did not melt, but I think it is better to keep them refrigerated.

Best Sugar Free Chocolate Chips for Sugar Free Peanut Butter Eggs

If  you can’t find sugar free milk chocolate chips that are sweetened with stevia, you can use unsweetened baking chocolate and add 1-2 teaspoons liquid chocolate stevia or chocolate monk fruit, but taste and adjust as needed.

I’ve found sugar free chocolate chips at Whole Foods by the brand Lily’s, but you could also use 85% dark chocolate.

Can I swap the peanut butter? 

I’ve not tried this with peanut butter powder as I do not think the texture will work as nicely and be quite dry if using that, although the calories and fat would be greatly reduced.

How can I make these without the microwave?

If you don’t want to use the microwave, you can simply melt the coconut oil and peanut butter over low heat in a saucepan on the stove and stir until smooth.

Favorite Recipes for Easter Treats

Coconut Easter Bunnies

Chocolate Easter Egg Nests

Easter Jello Eggs

Cookie Dough Easter Eggs

Almond Joy Easter Eggs

Sugar Free Keto Peanut Butter Easter Eggs

Print

Sugar Free Chocolate Peanut Butter Easter Eggs

Prep Time 1 hour hour

Cook Time 1 minute minute

Total Time 1 hour hour 1 minute minute

Servings 12 Easter eggs

Calories 161kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Filling

• 3/4 cup Peanut Butter No Sugar added
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chocolate liquid stevia

Coating

• 3.5 ounce sugar free chocolate chips
• 1 tablespoon coconut oil

Instructions

• In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined. You can also use a large bowl fit over a small saucepan filled with water. Bring it to a simmer and melt the peanut butter and coconut oil in the bowl. 
• Stir in vanilla extract and stevia.
• Taste and adjust if needed.
• Fill egg molds half way each with peanut butter mixture and freeze for 1 hour.
• Remove from molds and set aside on a parchment paper lined baking sheet pan.
• Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Or use the double boiler method in step one. 
• Stir until smooth.
• Pour melted chocolate mixture into the molds to coat sides of mold, half way up the molds.
• Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
• Spread more chocolate with a spoon to completely cover peanut butter egg.
• Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
• Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes so the creamy peanut butter centers are nice and smooth. 

Video

Notes

Net Carbs: 3 g

This recipe was first published in March 2014. 

Nutrition

Serving: 1egg | Calories: 161kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg

The post Sugar Free Paleo Keto Peanut Butter Easter Eggs appeared first on Sugar-Free Mom.