Fresh Watermelon Cake Recipe

​If you’re looking for a unique birthday dessert that’s made with real food ingredients, this Easy Flourless Fresh Fruit Watermelon Cake Recipe is the perfect solution.

Unlike a traditional white cake or chocolate cake, there’s no cake batter, cake flour, purpose flour, granulated sugar, icing sugar, unsalted butter, sour cream, heavy cream, or cream frosting required. Instead, this beautiful watermelon birthday cake is made entirely from fresh fruit and takes far less time to prepare than a traditional layer cake.

I originally made this fresh fruit cake recipe for my sister-in-law’s birthday. Since she prefers eating whole foods and seasonal fruit, I knew a regular birthday cake, even one of my sugar free low carb cake recipes, wouldn’t be nearly as exciting as a giant watermelon cake decorated with fresh berries and fruit skewers.

The reaction was priceless.

As soon as she saw it, she was over the moon excited. Instead of feeling pressured to eat a keto flour-filled dessert, she had a birthday cake she genuinely wanted to enjoy.

After we sang Happy Birthday and she blew out the candle, everyone immediately started grabbing the fruit skewers around the cake base. Then I sliced the whole cake into wedges and served it alongside a bowl of sugar-free whipped cream for anyone who wanted it.

It turned out to be one of the easiest birthday desserts I’ve ever made.

The Best Way to Make a Watermelon Birthday Cake

Many watermelon cake recipes online use multiple cake layers stacked on top of one another to create a layer cake effect. While those are beautiful, I wanted the easiest way possible.

Instead of creating multiple cake layers, I simply transformed a seedless watermelon into a single cake shape.

The result was a gorgeous cake with a simple naked look that was easy enough for anyone to recreate at home.

Since watermelon is one of summer’s most refreshing juicy fruits, it naturally becomes the star of the show.

The combination of:

• Fresh strawberries
• Green grapes
• Blueberries
• Fresh mint leaves

Creates a stunning presentation without needing complicated decorating skills.

Why You’ll Love This Watermelon Cake

Ingredients Found at Any Local Grocery Store.

One of my favorite things about this recipe is how accessible it is. You don’t need specialty ingredients, expensive equipment, or a trip to multiple stores. Everything can be found at your local grocery store.

• No baking required
• Naturally sweet from fresh fruit
• Perfect for summer parties
• Gluten-free and flourless
• Easy to customize with seasonal fruit
• Beautiful presentation with minimal effort
• Can be made ahead of time
• Great for guests who prefer whole foods

Ingredients You’ll Need

This fresh fruit cake uses simple ingredients you can find at any local grocery store:

• Seedless watermelon
• Fresh strawberries
• Green grapes
• Blueberries
• Fresh mint leaves
• Happy Birthday topper (optional)

For serving:

• Sugar-free whipped cream, optional

Why This Fresh Fruit Cake Recipe Works for So Many Different Diets

One reason I think this fresh fruit cake recipe is becoming so popular is because it works well for guests following different eating styles.

Many people today are trying to eat more whole foods and fewer processed ingredients.

Others may be avoiding flour, limiting desserts, reducing added sugars, or simply trying to include more fresh berries and seasonal fruit in their diet.

Unlike traditional fruit cake recipes made with dried fruit, sugar syrup, cake batter, and loaf cake ingredients, this version celebrates real fruit in its most natural form.

It’s naturally:

• Flourless
• Gluten-free
• Dairy-free
• Vegetarian
• Whole food based

For guests who want something extra, serving sugar-free whipped cream on the side is a wonderful option.

How to Create a Beautiful Cake Shape

The most important step is creating the cake base.

Start by cutting both ends off your watermelon so it sits securely on a flat surface.

Using a large sharp knife, carefully remove the rind.

Continue trimming around the sides of the cake until you create a smooth cylinder shape.

Don’t worry about making it perfect.

In fact, I love the slightly rustic naked look because it highlights that this is made from real fruit rather than cake sponge and frosting.

Once shaped, use paper towels to pat the outside dry.

This helps the fruit decorations stay in place and prevents excess moisture from collecting on the serving platter.

Decorating the Top of the Cake

The top of the cake is where you can really have fun.

I kept mine simple by using a combination of:

• Whole strawberries
• Halved strawberries
• Grapes
• Blueberries
• Fresh mint leaves

Instead of carving elaborate fruit pieces, I simply arranged the fruit naturally.

The fresh berries added beautiful color while the mint created contrast against the bright red watermelon.

For added height, I threaded fruit pieces onto decorative skewers and inserted them into the center of the cake.

Finally, I added a Happy Birthday topper to complete the design.

Why Fruit Skewers Take This Cake to the Next Level

One unexpected feature that everyone loved was the fruit skewers around the base.

Not only did they make the cake look festive, but they also gave guests something to snack on immediately.

Before the watermelon was even sliced, people were reaching for strawberries, grapes, and blueberries from the skewers.

If you’re serving this at a birthday party, baby shower, graduation party, or summer gathering, I highly recommend adding this simple touch.

It takes the presentation to the next level while making the dessert more interactive and fun.

Frequently Asked Questions

Can I make this ahead of time?

Yes.

You can assemble the entire watermelon birthday cake several hours ahead of time and refrigerate until serving.

For best results, keep it loosely covered with plastic wrap.

How should I store leftovers?

Store leftover watermelon and fruit in an airtight container in the refrigerator.

It’s best enjoyed within 1 to 2 days.

How many people does a watermelon cake serve?

This recipe serves about 12 people, depending on the size of your watermelon and whether additional desserts are served.

What should I serve with watermelon cake?

I love serving sugar-free whipped cream on the side so guests can choose whether to add it.

Tips for Success

Dry the Watermelon Well

Watermelon is one of the juiciest fruits, so take a few extra minutes to pat the outside dry before decorating.

Decorate Shortly Before Serving

For the freshest presentation, decorate the cake a few hours before your party.

Use Seasonal Fruit

This fresh fruit cake recipe works beautifully with:

• Strawberries
• Blueberries
• Grapes
• Raspberries
• Blackberries
• Kiwi
• Dragon fruit

Save the Scraps

Don’t throw away the extra watermelon. Cube it and serve alongside the cake or freeze it for smoothies later.

Flourless Fresh Fruit Watermelon Cake Recipe

Print

Easy Flourless Fresh Fruit Watermelon Cake Recipe

Whether you’re serving guests who prefer whole foods, avoiding restrictive diets, or simply looking for a fun summer dessert, this Easy Flourless Fresh Fruit Watermelon Cake Recipe is a beautiful alternative to traditional birthday cake. With its fresh berries, juicy fruits, simple cake shape, and colorful presentation, it’s guaranteed to be the centerpiece of your celebration.

Prep Time 30 minutes minutes

Servings 12 servings

Calories 96kcal

Author Brenda Bennett | Sugar-Free Mom

Equipment

• 1 Cutting board
• 1 cake stand
• 1 Large Bowl
• 1 sharp knife
• 12 toothpick skewers

Ingredients

• 6 pounds seedless watermelon (1 large)
• 1 pound strawberries
• 1 cup green grapes
• 1 cup  blueberries
• Fresh mint leaves

Optional

• Sugar-free whipped cream
• Happy Birthday cake topper

Instructions

• Cut both ends off the watermelon and stand it upright on a cutting board.
• Using a sharp knife, carefully remove the rind and white portion of the watermelon.
• Shape the watermelon into a smooth cylinder resembling a cake.
• Pat the outside dry with paper towels.
• Transfer the watermelon to a serving platter or cake stand.
• Arrange whole and halved strawberries, grapes, blueberries, and mint leaves around the top and one half of the watermelon.
• Thread additional fruit onto small skewers and insert several into the top of the cake for height and decoration.
• Place more fruit skewers around the base of the cake for guests to enjoy.
• Insert a Happy Birthday topper into the center of the cake if using.
• Refrigerate until ready to serve.
• Slice the watermelon into wedges and serve with sugar-free whipped cream if desired.

Notes

Serving Size: Approximately 1 slice watermelon cake with assorted berries and grapes (about 290g).

– Decorate up to 24 hours in advance.

– Store leftovers covered in the refrigerator.

– Save extra watermelon pieces for fruit salad or smoothies.

Midlife Macro Approved

Watch my video tutorial on Pinterest.

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 345mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1310IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg

The post Easy Flourless Fresh Fruit Watermelon Cake Recipe appeared first on Sugar-Free Mom.

Carbs in Traditional Tacos

When it’s Taco Tuesday, but your following a ketogenic lifestyle, you may want to skip the traditional tacos in flour tortillas.

One flour tortilla with ground beef mixture and cheese has about 51 grams of carbs according the app Cronometer. That’s more than many on a keto diet eat in one day!

​The best way to still enjoy that taco flavor is just getting creative with what you put all that taco goodness into. Rather than using tortilla chips or shells, we are scooping out the insides of the tomatoes from our garden for a fun twist on tradition and a lot less carbs. 

To me the inside of a taco is the best part, and the delicious toppings. I’ve never liked regular taco shells made from flour or corn.

But if you’ve been on a keto diet or low carb diet and the carb count for regular tacos is over your personal macros, make our easy stuffed taco tomato recipe instead with just 4 total grams of carbs per tomato.

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

Our taco meat mixture has more protein than traditional tacos with the addition of eggs. This is why it’s a fabulous brunch idea! If you’re not a fan of the eggs, you can remove them and just enjoy the taco meat without it but it does add a whole lot more protein. 

Keto Stuffed Tomatoes

This new recipe is for a  Mother’s Day brunch and I  joined with some other fabulous momma bloggers to bring you a Mother’s Day Wisdom link up on how to find a balance working and being a mother.

I surely am not the expert on this subject in the least because finding balance is hard! I’m not the least bit organized and fail miserably in this area. I wish I could tell you I’ve got it all together and I’m happily balancing my family obligations with my food blogging business, but sadly this is not the case.

What I have learned though over the years of raising my children and working outside the home and now at home, one thing remains the same, my kids just want my time. Time where I focus on them, listen to them, play a game with them, make a snack together, read together, watch a movie, whatever it may be they just prefer my time.

So as I ponder on how to impart some sort of wisdom to all of you on how to balance motherhood, I can only share that often for me it’s not quantity of time, but quality of time with my kids that they appreciate and desire the most.

We as mom’s are so busy with so many chores and activities, volunteer work and just day to day lives to keep our family running smoothly that making an effort to sit down and slow down is rare.

As much as making time for the children is important, making time for oneself is equally as important. I make time for myself by getting up at the crack of dawn to work out because it makes me feel better, puts me in a better mood and just makes me happy. When I don’t make time for myself, I find I’m short tempered and frustrated with my family, not a place I like to be.

Baked Tomatoes or Fresh Tomatoes

 My hubby is not really a fan of warm cooked tomatoes so he would have preferred them not baked. You could certainly skip the baking of the tomatoes if you prefer crisp and fresh and just scoop the taco meat right in them! 

I love them warm and soft when their natural sweetness comes through! This probably wouldn’t be a choice of my kids but the hubby and I loved it!

I love recipes that can accommodate picky kids as well so use this filling for regular taco shells or breakfast burritos using scrambled egg and fill into tortilla wraps with your favorite toppings!

With this upcoming Mother’s Day, I will try not to focus on all the things I haven’t gotten to on my To Do list , but instead focus on the present and precious moments enjoying my family.

Healthy kids, loving hubby, and good health of my parents are on my gratitude list.  Having healthy food options on Mother’s Day also brings me joy. I don’t want to hurt by body with unhealthy choices and this recipe I’m sharing today is one I’d love for a healthy brunch recipe!

Can I swap tomatoes?

I love fresh summer tomatoes, but if you don’t like tomatoes, this low-carb recipe for taco meat can be stuffed into a zucchini, or bell peppers. 

If you’re looking for a low-carb option for a taco shell, use my cheese taco shells or lettuce as a shell. I also have a keto nut free Tortilla you can use or this one made with Almond flour. 

Can I swap the ground turkey?

​Yes if you prefer to swap the ground turkey with ground chicken or ground beef, the recipe will taste just as good. I am using ground turkey to keep the moderate fat intake with lean proteins for my Midlife Macro Method program. 

Here are my  fabulous blogging buddies to inspire you for Mother’s day with a new recipe as well as some tips to balancing this crazy life!

• Katie from Healthy Seasonal Recipes: Spinach Salad with Steak, Onion, Date Kebabs
• Olena from iFoodReal: 30 Minute Broccolini, Turkey and Baby Potatoes
• Carolyn from All Day I Dream About Food: Crispy Duck Legs with Braised Vegetables

More Low Carb Tomato Recipes

Summer cookouts are a great way to enjoy fresh tomatoes in many easy recipes, here are just a few of my favorites:

Tomato Olive Salad

Tomato Cucumber Avocado Salad

Caprese Zucchini Noodle Salad

Low Carb Keto Taco Stuffed Tomatoes

Print

Easy Low Carb Keto Taco Stuffed Tomatoes Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 stuffed tomatoes

Calories 141kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

• 1 tablespoon coconut oil or olive oil
• 12 ounces ground turkey or ground chicken or ground beef
• 1/2 cup chopped onion
• 6 eggs whisked
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 12 tomatoes organic ripe heirloom
• optional favorite taco toppings: salsa, cilantro, sour cream

Instructions

• Preheat oven to 350 degrees.
• Add oil to a large skillet. Cook turkey and onion in oil over medium heat until turkey is browned and is no longer pink and onion is tender. Whisk in beaten eggs and cook until scrambled. 
• Reduce heat to low and add the seasonings and cheddar cheese and stir to combine. Set aside.
• Cut the stem and scoop out the center seeds and flesh of each tomato and place in an 9 by 13 baking dish pan. Set aside.
• Spoon 1/2 cup taco mixture filling into each tomato.
• Bake in your preheated oven for 20 minutes.
• On top of each tomato and some salsa, fresh herbs and a dollop of sour cream if desired.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Eating 1 is sufficient if you are having brunch so serving size is just for one stuffed tomato, but it making for dinner, just double the nutrition info and enjoy 2!

This recipe was first published in May 2014.

Nutrition

Serving: 1stuffed tomato | Calories: 141kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 161mg | Potassium: 392mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1227IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 1mg

The post Easy Low Carb Keto Taco Stuffed Tomatoes Recipe 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

Print

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

Print

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

Print

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.

Low Carb Keto Coffee Cake

​Mother’s day is right around the corner! Surprise the mom in your life with this delicious keto blueberry coffee cake or print the recipe and hand it to your family to make for your special day! 

This is the perfect treat with your morning coffee, and while it might look time consuming, it really is a quick and simple recipe that even the novice keto baker can make. 

The first layer is a moist keto coffee cake with a hint of vanilla. 

The next layer is cream cheese filling spread over the batter, topped with fresh mixed berries.

You can certainly make this a keto blueberry cream cheese coffee cake by removing the fresh blackberries and fresh raspberries if you prefer.

On top of the berry cheesecake layer is a yummy crumble topping.

Nothing better with a cup of coffee!

How to Make the Best Coffee Cake Recipe Low Carb

To view exact measurements, print recipe and see nutritional information, please scroll to the bottom of this blog post to see recipe card. 

Ingredients for the Cake

Room temperature eggs, butter, Greek yogurt, (you can replace with sour cream as well), unsweetened almond milk (you can replace with coconut milk for nut free), vanilla extract, low carb sweetener, almond flour (you can replace with sunflower seed flour for nut free), coconut flour, baking powder

Ingredients for the Cream Cheese Center

Cream cheese, mixed fresh berries, low carb sweetener is optional, and lemon zest

Ingredients for the Streusel Topping

Almond flour or replace with sunflower seed flour for nut free, butter, low carb granulated or powdered sweetener and cinnamon

How to Make the Tender Cake

Preheat the oven to 350 F / 180 C / 160 fan and line the bottom of an 8 inch (20cm) round springform pan with parchment paper. Grease the sides and parchment paper with butter.

Add the eggs to a large bowl and whisk with an electric mixer for 1.5 minutes until light and fluffy.

Add the melted butter, yogurt, almond milk, vanilla extract and Swerve. Whisk until combined.

Mix the almond flour, coconut flour and baking powder in a clean separate bowl. Add the dry ingredients to the wet ingredients and blend until combined. Don’t over beat.

How to Make the Cinnamon Streusel Layer

Mix all ingredients in a separate small bowl using a spoon and press with your fingers into small clumps.

How to Assemble the Keto Cinnamon Coffee Cake Recipe

Add the cake batter to your cake pan and level with a spatula. Spread or dollop the cream cheese on top leaving 1 inch from the edge. Top with berries in a single layer and then sprinkle over the streusel topping.

Bake for 60 – 70 minutes. Check after 40 minutes. If the top of the cake starts to brown to quickly, you can loosely cover with a sheet of aluminum foil, but don’t seal it.

Let the cake cool completely before releasing and removing the springform.

Please Note; the cake will feel super soft once out the oven but it will firm up as it cools so try not to over bake. For serving, sprinkle Swerve sugar free confectioners’ sugar over the top if desired. 

Keto Sweetener Options for Sugar-Free Coffee Cake

If this is your first time baking on a keto diet, it can take some time to get used to the different low carb sweeteners available.

I love using Swerve sweetener as well as liquid stevia.

But sugar-free brown Monk fruit sweetener would be equally delicious as well as using Allulose. All of these options will not spike your blood sugar and will not cause you cravings. 

Part of a low-carb lifestyle is getting used to the taste of swapping sugar for low carb sweeteners does take some time, but the good news is that trying different options will help you discover what you like best. 

If you don’t want to use the sweeteners I’ve chosen for this low carb cake recipe, you can choose any you like.

I’ve created this Sweetener Guide and conversion chart to help you with how much to use in place of Swerve in this keto gluten-free coffee cake recipe. 

More Low Carb Recipes 

No Bake Sugar Free Coffee Cheesecake

Sugar Free Espresso Coffee Cake

Sugar Free Brownie Mousse Cake

Keto Berry Cream Cheese Coffee Cake

Print

Low Carb Keto Berry Cream Cheese Coffee Cake

This Low Carb Mixed Berry and Cream Cheese Coffee Cake is the perfect treat you need with a nice cup of tea. Creamy, moist, fruity and with a nice crispy streusel topping it’s great for a summers evening or cozying up on a Sunday with a good book.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Servings 12

Calories 297kcal

Author Jo Harding

Ingredients

CAKE

• 4 large eggs room temperature
• 1/2 cup butter melted, then allowed to cool
• 1/2 cup Greek yogurt plain or sour cream
• 1 tablespoon unsweetened almond milk or coconut milk
• 2 teaspoon vanilla extract
• 1/2 cup Monk Fruit Allulose sweetener or see options above
• 2 cups almond flour or sunflower seed flour
• 1/4 cup coconut flour
• 2 teaspoon baking powder

STREUSEL TOPPING

• 1/2 cup almond flour or sunflower seed flour
• 2 tablespoon butter melted
• 1 tablespoon Monk fruit Allulose sweetener or swap with options above
• 1 teaspoon cinnamon

CENTER

• 4 ounces cream cheese softened
• 1/3 cup blackberries fresh
• 1/3 cup blueberries fresh
• 1/3 cup raspberries fresh
• 2 tablespoon Monk Fruit Allulose confectioners optional

Instructions

CAKE

• Preheat the oven to 350 F / 180 C / 160 fan and line the bottom of an 8 inch (20cm) round springform baking pan with parchment paper. Grease the sides and baking paper with butter.
• Add the eggs to a large mixing bowl and whisk with an electric whisk for 1.5 minutes until superlight and fluffy.
• Add the melted butter, yogurt, almond milk, vanilla extract and Swerve. Whisk until combined.
• Mix the almond flour, coconut flour and baking powder in a clean bowl. Add the dry to the wet ingredients and blend until combined. Don’t over beat.

STREUSEL

• Mix all ingredients in a separate bowl using a spoon and press with your fingers into small clumps.

ASSEMBLY

• Add the cake batter to your baking pan and level with a spatula. Spread or dollop the cream cheese on top leaving 1 inch rim at the edge. Top with berries in a single layer and then sprinkle over the streusel topping.
• Bake for 60 – 70 minutes. Check after 40 minutes. If toothpick or skewer inserted in center is dry, it's done. If the top of the cake starts to brown, you can loosely cover with a sheet of tin foil, but don’t seal it.
• Let the cake cool completely before releasing and removing the springform.
• NOTE the cake will feel super soft once out the oven but it will firm up as it cools so try not to over bake.

STORAGE

• Fridge for 3 days or freezer for 2 months.

Notes

Net Carbs 5 g

This recipe was first published in May 2023.

Nutrition

Serving: 1slice | Calories: 297kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 133mg | Potassium: 134mg | Fiber: 4g | Sugar: 2g | Vitamin A: 524IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg

The post Low Carb Keto Berry Cream Cheese Coffee Cake (Gluten Free) appeared first on Sugar-Free Mom.

Carbs Traditional Angel Food Cake Recipe

A regular angel food cake uses all purpose flour or wheat flour and regular sugar.

It’s either white or flavored, and a store bought version, has 26.9 grams of carbs, 121 calories and 20.9 grams of sugar in once slice, about 46 grams according to the app Cronometer.

Definitely not something to indulge in when following a keto diet. 

Keto Nut Free Angel Food Cake

Making a keto recipe that’s a nut free angel food cake has taken me 8 attempts to finally get the right light and airy texture and fluffy cake, with incredible rise and height I was so desperately working for. 

My first 4 attempts were quite a long time ago in 2016 and then I gave up and turned those attempts into my Keto Sugar Free Sponge cake which is delicious, but not the same texture as traditional angel food cake.

Carbs in our Keto Angel Food Cake

One slice of our keto angel food cake has just 4 total grams of carbs and 9 grams of protein. All nutritional data is on the printable recipe card at the bottom of this page.

Most keto angel food cake recipes on the internet use an almond flour mixture and since many of you know, my youngest has a tree nut and peanut allergy, that is not something I can use. 

I tried many different nut free flour combinations like in the many coconut flour recipes I have. But for this, coconut flour created a dense angel food cake which defeats the purpose for a light cake and perfect summer dessert.

I then tried many different ratios using sesame flour and I’m finally happy with the results. 

The perfect angel food cake recipe I bring to you today is not only perfection in how it tastes, but also in how beautiful it looks and is soft to the touch. If you follow my best tips below, you will have success and your keto nut free angel cake will look just as good as mine, I promise you!

BEST TIPS KETO ANGEL FOOD CAKE RECIPE

TIP #1 Don’t Grease the pan! Just line bottom!

To line the bottom of a round tube pan, remove the center and trace the bottom and center on a piece of parchment. Cut the circle shape out, fold in half and cut into the center circle than cut the small circle. This should fit nice and tight right over the center tube and cover the bottom. If you were to grease the sides of the pan, which I have mistakenly done in the past, your cake won’t rise up the sides. 

TIP #2 Fresh Room Temperature Eggs and Warm Water!

Using fresh egg whites will get the most aeration combined with the warm water and be less likely to deflate the peaks once whipped. I have not tested this recipe with a carton egg whites. 

TIP #3 Food Process Dry Ingredients!

You can sift the dry ingredients together but the best outcome is to add all dry ingredients to a food processor to combine them thoroughly and make them a bit finer in texture as well. 

TIP #4 Use a Tube Pan with Feet!

If you don’t purchase a tube pan with feet, you will need to elevate your pan upside in some way so that there is space to allow air to flow over the top and bottom of the pan when cooling.

TIP #5 Do Not Open Oven Door during Baking!

I know it can be tempting but opening the door to check the cake is going to deflate it and prevent it from fully rising to its potential. Just bake 35 minutes then check with a skewer. If it comes out dry, remove and follow next step.

TIP #6 Flip over Immediately!

Once hot out of the oven, remove your pan and flip over on its feet. It will still be hot and cooking even out of the oven and allowing it to finish cooking and cooling off upside with prevent the height of the cake from deflating. 

WHY ADD WATER TO EGG WHITES

To get a perfect, without fail, keto angel food cake, the whipping of the egg whites is the key. If there is just a tiny bit of egg yolk  or any fat in your mixing bowl or you don’t whip long enough to medium peaks, the angel food cake won’t rise nicely or be light and airy.

After about 7 failed attempts to get the best rise and texture, I decided to research what Alton Brown from the Food Network does since I love his science explanations when it comes to baking. 

Adding warm water did the trick for creating more air in the egg white mixture. Also making sure your eggs are not cold and are room temperature will be the best combination. Fresh eggs as opposed to using a carton of egg whites will ensure the best aeration and structure. 

TOOLS TO MAKE KETO ANGEL FOOD CAKE

Stand Mixer or electric mixer to whip your egg whites until stiff peaks. 

Unbleached Parchment paper to line just the bottom of the tube pan.

Tube pan with feet to cool the angel food cake properly without destroying it for easy removal.

My favorite Whipped Cream Dispenser is the bomb for making sugar free whipped cream fast!

HOW TO SWAP KETO SWEETENERS USED

One of our newer favorite low carb sweetener is this Monk Fruit Sweetener that combines Allulose with it instead of erythritol. They have powdered or granulated options. 

Another sweetener that doesn’t leave an aftertaste, is Better than Sugar by Sweetleaf. They have a confectioners powdered sweetener which would be best for this recipe and they also have a granulated option. It’s a combination of erythritol and stevia and has plenty of sweetness as sugar would provide.

Swerve confectioners sweetener is also low carb, but doesn’t have as much sweetness and you may need to use a bit more to get this as sweet as you like.  

Allulose would be another option, but again it isn’t as sweet as using the Monk Fruit with Allulose sweetener. Allulose comes in a liquid, and granulated form. 

Use my updated Sweetener Conversion chart to look up the different sweetener options and find the right amount to use. 

HOW TO COOL ANGEL FOOD CAKE

Once you have checked the cake with a skewer and it comes out clean and dry, remove immediately from the oven. Place a cutting board or a serving plate larger than the cake onto your counter.

Using oven mitts, turn your cake pan upside down so that it is standing over the plate. This will allow the cake to cool properly and stay nicely risen. Do not worry the cake will slip out of the pan, it won’t. Do not remove cake until completely cool. 

HOW TO REMOVE ANGEL FOOD CAKE FROM PAN

After the cake has cooled completely, you can flip it back over. Use a sharp knife all around the center of the tube pan as well as the sides of the pan.

Do this 2 to 3 times to make sure there is nothing sticking or it will rip your cake when you try to remove it. From the bottom of your pan, push up like the times on a clock, 12, 3, 6 and 9.

Once you can feel like it is ready, grip the center tube from the top, while pushing up on the bottom and gently wiggle until you can easily release the cake. 

RECIPE FOR LEFT OVER EGG YOLKS

If you decide to use whole eggs for this recipe rather than a carton of egg whites, you could make any of the following delicious keto recipes.

• Butter Pecan Ice Cream
• Hollandiase Sauce
• Coffee Semifreddo
• Egg Nog
• Coconut Flan
• Lemon Slice & Bake Air Fryer Cookies
• Slow Cooker Maple Custard

HOW TO STORE ANGEL FOOD CAKE

This beautiful keto nut free angel food cake will store covered with plastic wrap on the counter for up to 5 days.

You can also store in the freezer by slicing each piece, layer parchment between slices then place into an airtight container or plastic bag. Take individual pieces out as you like. Thawing naturally in the fridge is best. 

HOW TO MAKE ANGEL FOOD CAKE DAIRY FREE

It’s a very simple single ingredient swap to make this angel food cake dairy free. All you need to do is swap the whey protein powder with egg white protein powder. That’s it! 

SUGAR FREE KETO LOW CARB ANGEL FOOD CAKE

Print

Sugar Free Keto Nut Free Angel Food Cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 12 servings

Calories 61kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 12 egg whites room temperature
• 1/3 cup warm water about 90 degrees F
• 1.5 teaspoons cream of tartar
• 1/2 teaspoon lemon extract  or vanilla extract if you prefer
• 1 teaspoon vanilla liquid stevia
• 1 cup sesame flour or 110 grams
• 1 tablespoon baking powder
• 1/2 cup unflavored whey protein powder or 45 grams
• 3/4 cup Monk Fruit Allulose confectioners sweetener or 125 grams
• 1/2 teaspoon salt

Instructions

• Preheat your oven to 350 degrees F. Line just the bottom of a 10 inch tube pan. (See Best Tips #1 Above).
• Place your sesame flour, baking powder, whey protein powder, sweetener and salt into a food processor. Pulse several times to combine (and aerate). Set aside.
• Whisk the egg whites and water in a large mixing bowl until the mixture just starts to foam. Add the cream of tartar and begin whipping with the mixer on medium speed for 1 minute which should give you soft peaks.

  Add the lemon extract and vanilla stevia and keep whipping on medium speed. Whip until medium peaks which should take between 3-5 minutes.

  Add enough of the dry mixture to just dust the top of the foam. Fold into whipped egg whites using a rubber spatula or silicone spatula and repeat until almost all of the dry mixture is incorporated.
• Gently spoon the batter into the ungreased tube pan or angel food cake pan and bake for 35 minutes.

  Use a long skewer or chop stick inserted half way between the outer wall and the center. If if comes out clean and dry, it's done, if not bake another 5 minutes.
• Flip the angel food cake upside down so its on its "feet" and allow to cool for 2-3 hours before serving. Use a serrated knife to slice this delicate low carb cake. 
• Enjoy with fresh berries and sugar free whipped cream.
• Storage instructions: This beautiful keto nut free angel food cake will store covered with plastic wrap on the counter for up to 5 days.

  You can also store in the freezer by slicing each piece, layer parchment between slices then place into an airtight container or plastic bag. Take individual pieces out as you like. Thawing naturally in the fridge is best. 

Notes

Net Carbs: 3 g

This recipe was first published in May 2021.

Nutrition

Serving: 1slice | Calories: 61kcal | Carbohydrates: 4g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 160mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Calcium: 46mg | Iron: 1mg

The post Sugar Free Low Carb Keto Nut Free Angel Food Cake appeared first on Sugar-Free Mom.

Keto Lemon Cheesecake Mousse

I’m always chasing that perfect sugar free low-carb dessert that takes little effort on my part.

A great recipe to me is the easiest to make and the lowest carbs possible, plus the smoothest in texture like a no bake cheesecake, but with less time to share for a dinner party. 

I also prefer a low carb dessert that doesn’t leave you stuffed after indulging. An easy dessert that doesn’t make you feel the least bit of guilt for eating.

The lemon cheesecake filling is the creamiest of bites each time your spoon enters your mouth. That’s the chase I’m referring to. Curbs your sweet tooth but doesn’t spike your blood sugar. 

This simple recipe is a delicious keto cheesecake fluff with no added sugar and can be adjusted using any low carb sweetener you like to taste. 

Just 5 Simple Ingredients

When you only need 5 ingredients to make this keto lemon mousse recipe and it comes out looking like a million bucks and tastes like it too, well that is priceless to me.

The chase is worth the price in this case.

But the best part? You won’t be needing to chase down any ingredients, in fact you might have them in your low carb keto kitchen all ready!

Mascarpone Cheese or you can you American Cream Cheese but it will need to be softened slightly to incorporate well enought the rest of the ingredients. Mascarpone is Italian cream cheese and soft out of the container so you won’t need to soften it to use it right away.

I realize mascarpone cheese might be much more expensive than cream cheese, but I must tell you it is so worth it! The creaminess is undeniably better than just using regular cream cheese!

Fresh lemon juice is best but if you just have a bottled lemon juice that will work just as well. I feel fresh is better as it is just a fresher lemon flavor you really can’t beat. 

Heavy cream is the same as heavy whipping cream so either is fine to use. The longer you whip the mixture, the thicker it will become. Choose your consistency for a fluffy texture.

Low Carb Sweetener– I prefer to use lemon liquid stevia for this to have even more lemon flavor, but you do have other options if you don’t have it on hand.

Other recommendations would be vanilla liquid stevia or liquid Monk Fruit. 

If you don’t have liquid lemon stevia, use 1/8-1/4 teaspoon of lemon extract and 1 teaspoon clear liquid stevia. I prefer not to use powder or granulated sugar free sweeteners in this as the texture won’t be as smooth.

But you can certainly use whatever sweetener you have on hand that you prefer. Just taste and adjust to your liking.

I do not recommend any granular sweetener as that will leave your keto fluff grainy in texture. If you have a low carb confectioner sweetener like this Monk Fruit Allulose blend or powdered erythritol,  that will work well too. 

Here’s my Ultimate Guide to Low Carb Sweeteners with a Conversion chart to help decide how much to use. 

Carbs in Keto Lemon Mousse

All the nutritional information is on the printable recipe card at the bottom of this page. For one serving there are 1.7 gram of total carbs and no dietary fiber so the net carbs are the same, nothing to subtract.

There are 5 servings at half a cup with 3.7 g protein and about 29 g fat, so if you want to reduce the dietary fat you could make this into 6 servings and have just 1/3 cup instead. 

Lemon Keto Cheesecake Fluff Recipe

My husband is really not even of fan of stevia when I use it in no bake recipes or even in regular cheesecake recipes.

BUT for this one, since he loves lemon like I do, he devoured it and didn’t complain of any aftertaste.

The lemon is the star here! You could even add this keto cream cheese dessert to my low carb coconut flour pie crust for more of a no bake lemon keto cheesecake mousse pie!

Enjoy this easy and non time consuming sugar free dessert any night of the week!!

Enjoy this easy and non time consuming treat any night of the week!!

Some more creamy, luscious keto desserts you might enjoy:

No Bake Raspberry Cheesecake Mousse

No Bake Pumpkin Cheesecake Mousse

No Bake Mint Chocolate Cheesecake Mousse

No Bake Raspberry Cheesecake Truffles

No Bake Lemon Cheesecake Truffles

No Bake Peanut Butter Cheesecake Mousse Pie

No Bake Lemon Cheesecake Bars

UPDATE: May 2018. I updated the directions from the original as some comments mentioned they couldn’t get a good enough whipped cream texture to the mousse when adding all ingredients at once to the mixer. With the updated directions with should help alleviate that problem. Also added a video for you to see how easy this is! 

Print

Sugar Free Lemon Cheesecake Mousse

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 people @ 1/2 cup

Calories 277kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces mascarpone cheese or cream cheese softened
• 1/4 cup lemon juice or 2 lemons
• 1 cup heavy cream
• 1/2-1 teaspoon lemon liquid stevia
• 1/8 teaspoon salt

US Customary – Metric

Instructions

• Add mascarpone or softened cream cheese and lemon juice to a stand mixer using the whisk attachment and blend until smooth or add to a large bowl and use an electric hand mixer. Set aside.
• In a separate bowl, with an electric hand mixer, whip the heavy cream until stiff peaks then add the sweetener and salt.

  Add this whipped cream back to the stand mixer or large bowl to combine with cream cheese mixture. Blend on high until well incorporated.
• Taste and adjust sweetener if needed.
• Use a pastry piping bag to add this no bake recipe filling and pipe into serving glasses and sprinkle on lemon zest if desired. I'm not that talented with a pastry bag so I use this Wilton Piping tool to pipe into individual servings.
• Refrigerate one hour or until ready to serve. Top with fresh berries and sugar free whipped cream or sugar-free chocolate chips if desired. Store any leftovers in an airtight container in the fridge.

Video

 

Notes

Original Recipe Posted First March 2015

Nutrition

Serving: 0.5cup | Calories: 277kcal | Carbohydrates: 1.7g | Protein: 3.7g | Fat: 29.6g | Saturated Fat: 16.7g | Cholesterol: 89mg | Sodium: 138mg | Sugar: 0.3g

The post Easy Sugar Free Low Carb Keto Lemon Cheesecake Mousse appeared first on Sugar-Free Mom.

Keto Strawberry Mousse Cream Pie

No Bake recipes are the joy of the spring and summer season for me. When fresh strawberries are in season and I love to use them when they are nice and ripe and this low carb strawberry mousse recipe is the perfect summertime dessert. 

You could certainly use another low carb berry of choice like raspberry, but my whole family loves the fresh strawberry flavor of this great dessert. If you’re into blueberry, I’ve got this awesome No Bake Blueberry Cream Pie!

The next time you want to make life a little easier when you’re on a keto diet, but you don’t have time to bake and you just want to put together a pretty dessert for company or to take to a party, make this easy keto dessert recipe.

Nut Free Low Carb Keto Strawberry Pie

This pie is everything you want in a dessert. It’s mouthwatering layers of crunchy crust but it’s nut free so no almond flour here, with a smooth sweet but sugar free mousse, perfectly ripe strawberries and sweet sugar free vanilla whipped cream.

When strawberry season is here, this keto mousse pie will be one of those recipes your family will ask you to make over and over again. 

I make many of my recipes nut free using coconut flour or sesame and even sunflower, since my youngest is allergic to tree nuts and peanuts. You can definitely replace the sunflower seeds in the crust with a nut, if you prefer.

The strawberries on top of the pie, are not included in the nutritional info below as I went a little heavy on them for the pics and this would increase your carb content. Just a few will do for decoration when serving.

As long as you have a few kitchen appliances like a food processor or chopper of some sort and a KitchenAid electric mixer or hand mixer, this recipe comes together quickly.

Did you know you can even make a delicious dessert in your slow cooker? I love doing that in the summer and have this yummy Blueberry Custard Cake you might love!

Fluffy Keto Strawberry Cream Pie

I love to WOW my friends and family when I make a pie like this and everyone is shocked when they taste it because they just can’t believe it’s made without sugar, low in carbs, and nut free too!

Love that, don’t you?!

Love Strawberries? You might also like my No Bake Strawberry Cheesecake Dip or something savory like my Strawberry Salsa Shrimp Lettuce Cups. 

Can I use a baked pie crust?

Yes if you want to use a low carb pie crust instead of the no bake crust ingredients in the recipe card, you can do that.

Just bake it then allow the crust to cool then add the strawberry puree mousse filling into your crust. 

Low Carb Keto Strawberry Cream Pie

Print

Low Carb No Bake Strawberry Cream Pie

Servings 12 people

Calories 322kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust (First Layer)

• 1 cup sunflower seeds raw, unsalted
• 1 cup coconut shredded unsweetened
• 1/4 tsp salt
• 1/4 cup butter softened

Filling (Second Layer)

• 1/4 tsp Berry liquid stevia or Vanilla or clear or liquid Monk Fruit
• 1 tsp gelatin
• 4 oz strawberries
• 8 oz cream cheese softened
• 1 tbsp lemon juice
• 2 tbsp water
• 1/2 cup heavy cream
• 4 ounces sliced strawberries over filling (optional)

Topping

• 1/2 tsp Vanilla liquid stevia
• 2 cups heavy cream

OPTIONAL Topping

• 8 oz strawberries chopped

Instructions

• Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
• Place the cold water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
• Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth.

  Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped to stiff peaks. Slowly blend in the cooled gelatin for another minute.

  Spread this strawberry mixture onto the crust. Lay optional sliced strawberries over the filling if using.
• For the topping, pour the heavy cream into a stand mixer with Vanilla Sweet Drops and blend until whipped.

  Taste and adjust Sweetener as needed. Smooth this over the top. Refrigerate for 2 – 3 hours or overnight. When serving add chopped optional strawberries if desired.
• Storage: This pie should stay covered in the fridge or an airtight container, for up to 3-4 days. 

Video

Notes

 3 g net carbs

Nutritional information does not includes optional strawberries.

This recipe was first published in July 2018.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 4g | Protein: 2g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 142mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.3mg

The post Best Low Carb Keto No Bake Strawberry Mousse Pie appeared first on Sugar-Free Mom.

What is Panna Cotta?

​Panna Cotta is an Italian dessert that is sweetened with cream and then thickened with gelatin.

It’s an easy and elegant Italian custard dessert that can easily be adapted for different flavors like coffee, vanilla and today’s recipe, lemon. 

Carbs in Traditional Panna Cotta

​According to the app Cronometer, a traditional panna cotta with vanilla bean flavor and 110 grams serving, has 16.5 grams of carbs. That’s quite high for a ketogenic diet and may spike your blood sugar and kick you out of ketosis. 

​Our delicious low carb sugar free panna cotta has just 3 grams of carbs per serving! 

Sugar Free Lemon Panna Cotta

Just because you may be in a sugar free diet, low carb diet or keto diet, doesn’t mean you can’t have desserts! If you’re now looking to eat lighter and lower in carbs and sugar I’ve got just the recipe for you today, Low Carb Keto Lemon Panna Cotta.

YOU CAN enjoy an elegant keto dessert without going into a sugar coma or craving more of a dessert recipe. Making it sweetened with natural Lemon flavored stevia is the way I make this light dessert decadent, delicious and without any sugar!

Making a Panna Cotta has been on my foodie To -Do List for a long time, just never getting around to it. I guess I thought it might be a long detailed kind of recipe and I wasn’t into it.

But I was wrong. And it has become one of the best ways I know to kick my sweet tooth and enjoy a sweet treat without spiking my blood sugar and causing me cravings! 

The heavy whipping cream provides such a satiating, comforting feeling in each bite. You will be completely satisfied in one serving I can promise you that!

A pretty yet simple presentation with just a few simple ingredients.  You’ve got an awesome dinner party low carb dessert that is light in calories but high in flavor!

Can I change the fresh lemon juice to another flavor?

Yes, you can adapt this basic panna cotta recipe to other flavors besides lemon if you prefer. 

You can change out the flavors of lemon to something else like orange and use orange zest and orange flavored liquid stevia. You could make this all vanilla and use vanilla creme liquid stevia with vanilla extract as well!

Can I make this dairy free?

Yes if you want or need to make this keto recipe dairy free, you will need to replace the heavy cream as well as the Greek yogurt used in the recipe.

Swap the heavy whipping cream with full fat coconut milk from a can is best.

I do not recommend replacing heavy cream with unsweetened almond milk as it does not have enough fat to set this panna cotta in prepared moulds.

You will also need to replace the plain Greek yogurt I used with either dairy free yogurt or canned coconut cream which is just the thick white content of the can, not the liquid coconut water.

Can I replace the low-carb sweetener?

If you’re not a fan of liquid stevia, you can replace it with another low carb sweetener you prefer.

I’d recommend Swerve confectioners since it will dissolve well and won’t be grainy.  Use my Sweetener Guide & Conversion chart to help you decide how much of another sweetener to use.

More of our Favorite Recipes

Sugar Free Lemon Custard Pie

Slow Cooker Lemon Custard Cake

Sugar Free Keto Egg Custard

Sugar Free Coffee Egg Custard

Low Carb Cottage Cheese Pudding

Keto Scrambled Egg Vanilla Pudding

Keto Instant Chocolate Mousse

Sugar Free Lemon Panna Cotta

Print

Sugar Free Lemon Panna Cotta

Servings 4 servings

Calories 327kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 2.5 teaspoons unflavored gelatin
• 1.5 cups heavy cream or see notes above for dairy free
• 1 tsp lemon zest or see options above for other flavors
• 1/4 cup lemon juice
• 1 tsp lemon liquid stevia
• 1/2 cup Greek yogurt or see notes above to swap for dairy free

Instructions

• In a saucepan, stir gelatin into heavy cream and set aside for 1 minute. Sprinkle lemon zest over gelatin and cream mixture. Add lemon juice and turn heat on low continually stirring mixture until gelatin is completely dissolved and everything is combined well. Whisk the yogurt and lemon stevia into the pan and stir until incorporated.
• Grease 4 ramekins and pour mixture into each evenly. Cover and refrigerate at least 5 hours or until set. You can serve them in their cups or remove onto a plate and top with fresh lemon zest and a few lemon slices to garnish.

Notes

Net Carbs: 2 g

This recipe was first published in January 2015.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 3g | Protein: 5g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin C: 7mg | Calcium: 28mg

The post Sugar Free Low Carb Keto Lemon Panna Cotta Recipe 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.

STRAWBERRY SHORTCAKE

It’s strawberry season and that means shortcake is the perfect dessert to enjoy in the spring or for a special holiday, like Mother’s day!

Traditional strawberry shortcake is made with a sweet cake or biscuit which is split in half and the bottom is covered in sweet strawberries and whipped cream and then topped with the other half of the biscuit.

It’s a wonderful classic dessert in the summer months when fresh strawberries are in season. 

Carbs in Strawberry Shortcake

Carbs in classic strawberry shortcake according to Cronometer, for one slice from Whole Foods made with regular sugar has 39 grams carbs and 270 calories. That many carbs is too high on a keto diet and would spike blood sugar and kick you out of ketosis. 

Our keto shortcakes recipe is a slight twist on the traditional version. A bit of extra effort goes into decorating the festive low carb strawberry shortcake cake but nonetheless it is a spectacular keto dessert recipe to share with family and friends.

Our low-carb strawberry shortcake recipe has just 9 grams total carbs and 4 grams dietary fiber so 5 grams of net carbs making it something you can enjoy on occasion that won’t spike blood sugar.

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

SHORTCAKE VERSUS CAKE

The difference between shortcake and cake is that a shortcake is more like a sweet scone in texture and cake is usually a softer texture and not as dense.

For this recipe I adapted my Sugar Free Lemon Mug Cake into two cakes for layering as you would have when slicing a biscuit in half for the typical shortcake recipe.  

SUGAR FREE STABILIZED WHIPPED CREAM

Why would you want to stabilize your whipped cream?

Whenever you are wanting to make a dessert one day ahead and you want your whipped cream to keep its shape on your cake, the best way is to stabilize your whipped cream.

With a small amount of gelatin, your stabilized whipped cream will be easier to pipe and will keep well in the refrigerator until you are ready to serve your dessert. 

Favorite SWEETENER SWAPS

One of our newer preferred brand of low carb sugar-free sweetener that doesn’t leave an aftertaste, is Better than Sugar by Sweetleaf.

They have a confectioners powdered sweetener which would be best for this recipe and they also have a granulated option. It’s a combination of erythritol and stevia and has plenty of sweetness as sugar would provide.

 Swerve confectioners sweetener is also low carb, but doesn’t have as much sweetness and you may need to use a bit more to get this as sweet as you like.  

Allulose would be another option, but again it isn’t as sweet as using the Better than Sugar sweetener. Allulose comes in a liquid, and granulated form. 

Once you’ve got all the makings for this cake the assembling is the fun part!

I chose not to add any sweetener to my juicy strawberries, but feel free to add a bit of Confectioners Swerve or use some Powdered Monk Fruit if you’re strawberries aren’t as ripe and sweet as you would prefer.

Use my updated Sweetener Conversion chart to look up the different sweetener options and find the right amount to use. 

COCONUT IS NOT A TREE NUT

I’d like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.

My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It’s like a peach with a pit. 

The American College of Allergy, Asthma and Immunology says it well: “Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

More Low Carb Strawberry Recipes

• Strawberry Fudge Pops
• Strawberry Fat Bombs
• Strawberry Cream Cheese Cinnamon Rolls
• Strawberry Cream Pie
• Strawberry Cottage Cheese Mousse

Easy KETO STRAWBERRY SHORTCAKE Recipe

Print

Keto Strawberry Shortcake Cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 8 slices

Calories 360kcal

Ingredients

Cake

• 8 eggs
• 1/4 cup lemon juice
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon liquid stevia or vanilla or clear
• 3/4 cup Monk Fruit Allulose confectioners sweetener
• 1/2 cup coconut flour or 60 grams
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 ounces strawberries

Stabilized Keto Whipped Cream

• 2 tablespoons water
• 1/2 teaspoon gelatin unflavored
• 1.5 cups heavy cream
• 1/4 cup Monk Fruit Allulose confectioners sweetener
• pinch salt

US Customary – Metric

Instructions

Cake

• Grease two spring form (7 inch) cake pans on bottom and sides. Preheat oven to 350 degrees F.
• Place eggs, lemon juice, cream, extract, sweeteners into a stand mixer  or a large bowl and use an electric mixer and blend until combined or whisk by hand.
• In a separate bowl, whisk dry ingredients; the coconut flour, salt and baking powder together then slowly pour into into the wet ingredients in the mixer while it's on low speed. Once well combined, evenly pour shortcake batter into each of the pans.
• Bake for 30 minutes or until a toothpick in the center comes out clean and they are just lightly golden brown around the edges. Allow to cool for 10 minutes then use a sharp knife to loosen the edges around the edges of the pan. Remove the sides and let cool completely before assembling.

Stabilized Whipped Cream

• Place the water in a microwavable small bowl and sprinkle the gelatin over it. Let sit for 2 minutes then microwave for 10 second intervals, stirring after each interval, until dissolved. May take up to 30 seconds. Allow to cool while you make whipped cream.
• Using a clean bowl for the stand mixer, pour in the heavy whipping cream, sweetener and salt. Using the whisk attachment, beat the cream until stiff peaks form. Change the speed to low and drizzle the gelatin into the whipped cream until combined. Set aside or refrigerate until ready to assemble.

Assemble

• Slice 6 ounces of strawberries into 1/4 inch slices. Save 4 ounces, whole strawberries, for later.
• Place one cake onto a serving plate. I flipped mine over to have a flatter surface to work with. If you do not want to cover the sides of the cake with whip cream then use half the cream for this middle layer and the remaining for the top layer. Or if you want the cake like mine in the photos, spread 1/3 of the whipped cream onto the cake.
• Lay about 4 ounces of sliced strawberries over the cream, save the other sliced strawberries to add to the top layer.
• Place or flip the other cake over onto the strawberry layer. Spread the remaining cream or another 1/3 portion of the whipped cream onto the top of the cake or pipe it like I did. Insert slices of strawberries around the top layer of whipped cream. If covering the sides of the cake, use the remaining whipped cream to spread over the sides. Keep refrigerated for up to 3 days.

Video

 

Notes

Needed: Two- 7 inch spring form pans with removable bottoms, leak proof

Net Carbs: 5g

This recipe was published first in June 2019 and updated in April 2021.

Nutrition

Serving: 1slice | Calories: 360kcal | Carbohydrates: 9g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 164mg | Sodium: 225mg | Potassium: 249mg | Fiber: 4g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 23.8mg | Calcium: 84mg | Iron: 1mg

The post Low Carb Keto Strawberry Shortcake Cake (Gluten Free) appeared first on Sugar-Free Mom.

Low Carb Custard Lemon Cake Recipe

If you love creamy custard and you love all things lemon, you will love this easy lemon cake made in the slow cooker or oven directions provided below!

This combo of custard plus cake textures will rock your boat! Lemon lovers should look no further, this is full of lemony, zesty flavor, but even if you’re not much into lemon you can easily adjust the amount used in this recipe to your liking!

If you’ve never made a dessert in a crock pot, welcome to a whole new world you will soon fall in love with! If you can accept a free form style of dessert, using the slow cooker is the way to a stress free dessert experience!

Carbs in Traditional Custard Cake

According to the Cronometer app I use, 100 grams or one serving of custard cake that uses regular sugar has 54.2 grams of carbs and 370 calories. That is a blood sugar spike instantly after eating it.

​Our keto version of custard cake has 191 calories and just 3 grams of carbs for one serving plus 2 grams dietary fiber so that is just 1 g net carbs.

Much better for those of us on a keto diet or low carb diet and being careful of raising blood sugar. The full nutritional information is at the bottom of this blog post in the recipe card. 

How many carbs should I eat on Keto?

​Balanced blood sugar is an important part to pay attention to if you are working on weight loss.

Whether you follow a ketogenic diet or not, if you spike your blood sugar eating high carb and sugar foods, you stop your bodies ability to tap into it’s own fat stores to lose weight.

High blood sugar means fat storage.

I recommend to my coaching clients to eat no more than 40-50 total carbs per day if you are on a low carb diet and 20-30 total carbs per day on a keto diet. 

How much fat should I be eating to lose weight?

​Each person is different and there is no one size fits all that works for everyone. A keto diet also does not mean you need to eat a high fat diet.

If you haven’t been successful losing weight on a traditional keto diet eating 70% fat, try reducing it to 60% or 50% daily fat intake a few days a week which may help budge your weight loss.

That’s exactly what I needed to do in my own life in order to get the needle to move in the right direction.

I even created a course called Stall Busters which provides you 4 weeks of meal plans plus a weekly quiz that accesses your progress and recommends meal plans that I provide with 50%, 60% and 70% fat intake. 

Slow Cooker Keto Custard Cake

Crock Pots or slow cookers, whatever you like to call them, are awesome to use for savory meals any time of the year.  

But once you venture to the dessert side, you will be surprised at how quickly you will be hooked to making a slow cooked low carb dessert for friends and family.

As long as you’re not looking for a perfect looking cake, neat and tidy kind of cake and you’re more interested in delicious recipes with simple ingredients, this tasty treat is perfect for family and/or company. This is a perfect dessert in the crock pot!

Dump the cake batter, make sure it’s plugged in, cover and set! Come back in a few hours for some delicious custard cake with the perfect balance of bright lemon flavors!

Coconut is Not a Nut

My youngest child, who is quite the coconut hater, can’t tell this slow cooker cake is made with coconut, and that has been what has driven me to continue to persevere with coconut flour.

Youngest has a tree nut allergy so very often I’ve got to make low carb recipes using coconut flour as opposed to almond flour. Often he can detect it and makes complaints. But not this year folks, not this year. I am winning 5 out of 5 thus far!

I’d like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.

My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It’s like a peach with a pit. 

The American College of Allergy, Asthma and Immunology says it well: “Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut.

While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

I’ve made a Chocolate Tiramisu Cake Roll, Low Carb Cheddar Sausage Bagels, Tiramisu Mug Cake  Low Carb Banana Cream Pie Cupcakes and now this and he’s had no idea!

Easy Slow Cooker Keto Cake

The texture of the cake is amazing!

It tastes like a custard, but it is formed like a cake! Easy to make, no oven required! Set it and forget it!

Top with some sugar free whipped cream and a few berries and call it a day!

Can I swap the sweetener used?

You can substitute the Swerve sweetener with another sugar free sweetener of choice, but often other brands are sweeter so I would either use 1/4 cup of something else or eliminate the lemon stevia.

If you don’t want to use any sweetener that contains erythritol, you could swap the Swerve sweetener I used with this Monk Fruit Sweetener that also includes Allulose in it’s blend and no erythritol. 

Here’s my Sweetener Guide & Conversion Chart.

Can I swap the heavy cream?

You could even use canned coconut milk in place of the heavy cream and make it dairy free. I don’t recommend using unsweetened almond milk and it doesn’t have enough fat to make this cake custard like in texture. 

Can I swap the lemon?

If you’re not a fan of lemon as much, reduce the amount of juice I used here to just 1/4 cup or you could even swap it with lime juice if you prefer. 

If you’re not much of a fan of lemon than perhaps you’d like my Crock Pot Fudge.

Can I swap the coconut flour with almond?

​I get asked this question almost daily and the short answer is no they can’t be swapped, at least not with the same amount. Coconut flour is dense and needs more liquids and eggs.

About 1/4 cup of coconut flour is equal to about 1 cup almond flour. 

I would still recommend using coconut flour as you really will not detect a coconut flavor because the lemon is a strong flavor and takes over in this lemon cake. 

Can I make this in the oven instead?

Yes if you don’t want to use the slow cooker, you could bake this in the oven instead.

I’d recommend preheating your oven to 325 degrees and greasing a 9 by 13 baking dish.

Follow the instructions and pour the batter into the greased baking dish. Baking time will vary depending on whether you have a gas or electric oven. 

If you have an electric oven bake for 30 minutes or until the center is puffed and a toothpick in center comes clean. If you have a gas oven you may need to bake 5-10 minutes longer. 

More Keto Lemon Desserts

​Sugar Free Lemon Cream Pie

Sugar Free Lemon Meringue Pie

Lemon Keto Cheesecake Mousse

Low Carb Lemon Cheesecake Jars with Lemon Cookie

Keto Lemon Pound Cake

Keto Sugar Free Lemon Curd Parfaits

Magic Custard Cakes

Italian Keto Lemon Layer Cake

Lemon Cottage Cheese Fluff

Slow Cooker Keto Lemon Custard Cake Recipe

Print

CrockPot Blueberry Lemon Custard Cake

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12

Calories 186kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 eggs separated
• 1/2 cup Coconut Flour
• 2 tsp lemon zest
• 1/3 cup lemon juice or see notes above
• 1 tsp lemon liquid stevia
• 1/2 cup Monk Fruit Allulose confectioners sweetener or see notes above
• 1/2 tsp salt
• 2 cups heavy cream
• 1/2 cup fresh blueberries optional or any fresh berries you like
• optional toppings; sugar free whipped cream or sour cream, lemon zest

Instructions

• Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
• In another bowl, whisk the yolks and remaining ingredients together except blueberries.
• Fold the egg whites a little at a time into the batter until just combined.
• Grease the crock pot and pour the mixture into the pot.
• Sprinkle the blueberries over the batter.
• Cover and cook on low 3 hours or until a toothpick come out clean.
• Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
• Serve cold with a little sugar free whipped cream if desired.
• Cover with plastic wrap or store in an airtight container in the fridge for up to 5 days. 

Video

 

Notes

Net Carbs: 1 g for the custard cake only, not optional ingredients.

This recipe was first  published in August 2016.

Nutrition

Serving: 1piece | Calories: 186kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 38mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg

The post Easy Slow Cooker Low Carb Keto Lemon Custard Cake appeared first on Sugar-Free Mom.

Low-Carb Cheese Danish

You might be wondering why the word fathead is in the title right? Maybe some of you know what I’m talking about and you are super excited for this keto recipe!

If you’ve never heard of Fathead dough before, you may be very new to a low-carb diet or keto diet. It’s a simple dough that is basically made of CHEESE! It’s a cheese dough!

Yep. You heard right!

The original low carb cheese dough has almond flour in it. Not even quite sure who the original creator of the Fathead dough is, but a reader found this and thought that might be the origin.

My keto version is very far from the original amazing recipe with the ingredients, but it all starts with mozzarella cheese!

Carbs in Traditional Cheese Danish

If you’ve ever gone to a coffee shop for a simple cup of coffee while on your low carb or keto diet, and then spied a delicious looking danish with a flaky crust, you may have had serious FOMO!

If you’re tracking your macro carb count each day on an app like Cronometer, you hopefully decided to stick with just the coffee and skip that sweet treat!

Total carbs in a sugar filled coffee shop cheese danish in a 100 gram serving has 33.8 grams of carbs, and 345 calories.

No need to give in to temptation, when you can make our keto cheese danish with just 7 total grams of carbs and 296 calories!

If you’ve been following me long enough, you may know that my youngest son has a tree nut allergy so almond flour for family keto recipes are out of the question.

Instead I use coconut flour. You might be thinking, oh boo, I hate the taste of coconut, but don’t ditch this amazing recipe just yet!

My little guy is the greatest coconut detector of all and if he can’t taste it, neither will you. Plus the flavor is all in the cream cheese filling of this danish anyway.

Can I Use Almond Flour instead of Coconut Flour?

Swapping coconut flour with almond flour is tricky because about 1/4 cup coconut is equal to about 1 cup almond.

Coconut also requires more liquids and eggs so for this recipe, you would need at least 2 cups almond flour and reduce eggs to 2. 

New Updated Food Processor Method for Fathead Dough

The typical method that most recipes use is to melt the mozzarella cheese and cream cheese in a microwavable safe bowl, then stir together with the rest of the ingredients.

I found it quite difficult to work with the dough and truly incorporate the flour with the melted cheese, so I created this newer method which makes it a lot easier to work with.

​Directions for Old method

• In a microwaveable safe bowl add the mozzarella cheese and cream cheese.
• Microwave 1 minute and 30 seconds. Stir until combined.
• In a small bowl, whisk flour, the eggs, vanilla extract and vanilla stevia together until combined.
• Add this to the cream cheese mixture and continue to stir. If you’re having a hard time, wet hands to combine by hand.

​Directions for New method

Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove.

Stir again to combine and then flatten to make the danish shape. 

Low Carb Sweetener Options

You don’t necessarily need the dough to be sweet, but I think it makes it feel more like a sweet cheese danish with some sweetness to it.

To make this a sweet dough, we do need to add a low carb sweetener. I prefer to use liquid stevia for this dough as I feel like a granular sweetener wouldn’t absorb as well into the dough and leave the puff pastry like dough a bit grainy in texture. 

A powdered low carb sweetener might work better than granular if you don’t want to use liquid vanilla stevia. Monk Fruit also has a liquid option that does not include any erythritol sweetener in it. 

I would use a 1/2 cup of your sweetener in the dough and filling. You can always taste and adjust as you go along. Here’s my Sweetener Guide & Conversion Chart to help you decide how much to use.

A creamy cheese danish pastry like this has been on my foodie bucket list for a long time.

I just never thought I could make it well with any of my favorite doughs, that was until I started making recipes with fathead dough!

This dough is a GAME CHANGER!

I’ve made some pretty cool keto recipes with this fat head dough, but this one is my first sweet recipe using mozzarella dough as opposed to savory.

More Fathead Dough Recipes

Keto Cinnamon Rolls

Cloud Bread Individual Danish Pastries 

Keto Pizza Crusts

Low Carb Pizza Dough

Low Carb Pizza Pockets

Bacon Cheeseburger Calzone

Chicken Parmesan Calzone

and NOW this EPIC keto danish recipe! 

Check out my new Cranberry Cream Cheese Danish which is the perfect keto breakfast pastry for the holidays!

You can even get pretty versatile with the cream cheese filling if you like by adding in some pureed fruit or fresh fruit to the cream cheese.

I just wanted it plain and simple, vanilla flavored cream cheese filling to enjoy with my morning coffee!

My teen and I tried this right out the oven and were not fans of warm cream cheese so it’s best if you refrigerate it for a bit, tastes even better the second day!

The entire family loved this keto pastry danish and continue to ask for it again and again, even the picky one!

Keto Cream Cheese Danish

Print

Low Carb Keto Cream Cheese Danish {Nut Free}

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 296kcal

Author Brenda Bennett | Sugar- Free Mom

Ingredients

Dough

• 4 cups mozzarella cheese shredded
• 4 ounces cream cheese
• 1 cup coconut flour
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia

Filling

• 12 ounces cream cheese
• 1 egg beaten
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia

Instructions

• Preheat oven to 375 degrees F.
• Place all ingredients into a food processor and process until combined. Remove from food processor and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove.
• Spread mixture onto a piece of parchment paper lined onto a baking sheet or use a rolling pin between two pieces of parchment.
• Slice on sides of dough at an angle. See video. Set aside to make filling.
• Add the filling ingredients to a stand mixer or use a hand mixer and blend on high until smooth.
• Spread the filling down the middle of dough and fold sides across the middle.
• Bake for 15-18 minutes or until golden brown.
• Allow to cool about 10 minutes before serving if enjoying warm or cool completely, cover with plastic wrap or store in an airtight container and refrigerate.

Notes

Net Carbs: 3g

This recipe was first published in April 2016.

Nutrition

Serving: 1piece | Calories: 296kcal | Carbohydrates: 7g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 371mg | Potassium: 102mg | Fiber: 4g | Sugar: 2g | Vitamin A: 766IU | Calcium: 337mg | Iron: 0.4mg

The post Low Carb Keto Cream Cheese Danish Recipe (Nut Free) appeared first on Sugar-Free Mom.

Low Carb Galette

A galette is a French term that means, “flat cake”,  a type of free form, flat, round crusty type cake filled with savory or sweet filling. It’s a less fussy type dessert and perfection like a pie is not required. Folding over the fruit filled center to create a rustic crust is what a galette is all about. Novice bakers can easily make this beautiful and tasty low carb galette without trouble. 

Toppings for Galette

Feel free to swap out the strawberries for any in season summer berry you prefer. The same prep method still applies for raspberries, blueberries or blackberries. 

Simple sugar free whipped cream would be easy enough for this dessert or try some other ideas like my Keto Butter Pecan Ice Cream or Chocolate Sorbet!

Tools to Make Galette

Food Processor– To make perfect low carb dough quick and efficiently there is no better tool for your keto kitchen. 

Parchment paper-Pre-cut parchment makes all tasks in the kitchen much easier.

Baking Sheet Pan– Use a large baking sheet pan for this recipe but obviously having more size options is always a good idea. 

Low Carb Meal Planning

Our membership is simple.

You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go  food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish.  Learn More about our meal plans!

Other Low Carb Berry Recipes you might like:

• Blackberry Fat Bomb
• Blackberry Gelato
• Strawberry Cream Pie
• Strawberry Shortcake Cake
• Strawberry Cheesecake Ice Cream
• Raspberry Cheesecake Mousse
• Raspberry Fool
• Raspberry Cheesecake Fat Bombs
• Blueberry Coffee Cake
• Blueberry Crisp
• Blueberry Hand Pies

Low Carb Strawberry Galette

Print

Low-Carb Strawberry Galette

Galettes are the essence of Summer desserts. This low-carb Strawberry Galette is perfect whether you’re a keto beginner in the kitchen or have been following a low-carb diet for years. The pastry is buttery and flakey, complementing the sweet strawberries perfectly. Serve with keto ice cream, whipped cream, Greek or coconut yogurt.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 8

Calories 237kcal

Author Jo Harding

Ingredients

PASTRY

• 1 1/4 cup almond flour or (125g)
• 4 tbsp flaxseed meal golden
• 1 tbsp Swerve granular sweetener
• 1 tsp xanthan gum
• 1/4 tsp salt
• 2 ounces butter cold and cubed or 50 grams or 3.5 tbsp
• 2 ounces cream cheese refrigerated
• 1 tsp apple cider vinegar
• 2 eggs (of which 1 is for the egg wash)

STRAWBERRIES

• 14 ounces strawberries sliced or halved (approx. 2.5 cups) or 400grams
• 1 tsp vanilla extract (or lemon juice)
• 1 tsp xanthan gum
• 2 tbsp Swerve granular sweetener
• 1 tsp lemon zested or 1/2 lemon

TO DECORATE

• 1/2 tbsp Swerve confectioners (to dust)

Instructions

• Place the almond flour, flax meal, erythritol, xanthan gum and salt in a food processor and pulse to combine, or mix in bowl with a spoon.
• Add the butter and cream cheese and pulse till crumbly or rub with your fingers. Add the apple cider vinegar and 1 egg and pulse till the dough comes together into thick crumbs. It will be a little sticky, don’t worry.
• Remove the dough from the food processor and shape into a ball. Cover with cling film and chill in the fridge for about 15 – 20 minutes, or until firm enough to roll.
• Meanwhile, prepare the strawberries. Place all the ingredients for the strawberries in a bowl and mix to combine. Leave to rest whilst you roll the dough.
• Roll the galette dough between two sheets of greaseproof paper to form a circle about 12 inches. Option to trim any stray edges if you like. Place back in the fridge for about 10 minutes to stiffen enough to fold.
• NOTE: If at any point the dough gets unmanageable and a bit sticky, simply pop in the fridge for 10 minutes to stiffen up again.
• Preheat oven to 400F / 200C /180 fan. Line a baking sheet pan with parchment. Place chilled dough onto pan.
• Spread the strawberries onto the chilled dough in the center (make sure there is no excess liquid) leaving about 2 inches at the edges. Wet hands or a spatula and fold over the dough edges. Any cracks just press together with your fingers to seal.
• Whisk the other egg with a fork in a cup and brush the top edges of the pastry. Bake for about 25-30 minutes, or until golden. Dust with sugar free confectioners if desired.
• Slice and serve with keto ice cream, whipped cream, Greek yogurt or coconut yogurt.
• Storage: Fridge, covered for 2 days

Notes

Net Carbs 5g

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 10g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 185mg | Potassium: 143mg | Fiber: 5g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 1mg

The post Low-Carb Strawberry Galette appeared first on Sugar-Free Mom.