Why This is the Best Keto Lemon Cake

If you’ve been struggling to find a keto lemon cake that actually tastes like a real bakery dessert, this is the one.

It’s soft, light, full of fresh lemon flavor, and layered with a creamy filling that makes every bite feel indulgent, without going off track.

This isn’t just another lemon cake recipe-it’s one that truly delivers on texture and flavor, even for those not following a keto diet.

You get that classic lemon cake experience without the heaviness or dryness that can sometimes happen with coconut flour recipes.

What makes it stand out:

• Soft, fluffy coconut flour cake batter
• Bright lemon flavor from fresh lemon juice and lemon zest
• Creamy mascarpone filling (similar to a light cream cheese frosting)
• Buttery crumb topping that bakes golden brown
• Just 4g net carbs per slice

This is the kind of cake that gets rave reviews, even from non-keto friends and family.

Italian Cream Cake vs Italian Lemon Cream Cake

Here’s something that might surprise you…

Traditional “Italian Cream Cake” isn’t actually Italian.

Growing up in an Italian family, with my father from Sicily and my Nonna born and raised in Italy, we never once had that version of a cream cake. The one you often see-with coconut, pecans, and a yellow cake base, actually comes from the Southern United States.

But this Italian Lemon Cream Cake is the one my family fell in love with.

It’s light, fresh, and centered around simple flavors—lemon, cream, and a delicate cake texture. It reminds me much more of the desserts you’d expect from an Italian kitchen: not overly sweet, but beautifully balanced and elegant.

When my parents would take us to Olive Garden they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together.

The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try. 

How to Make a Keto Italian Lemon Cream Cake

This recipe comes together in three simple parts, and once you understand the flow, it’s much easier than it looks.

Cake Batter

The base of this cake uses a coconut flour mixture, which keeps it nut free while still giving structure and softness when done correctly.

I adapted my fabulous Coconut Flour Muffin recipe to create this perfectly, nut free, keto yellow layer cake!

Making an easy zingy, lemony, creamy filling wasn’t hard at all. The biggest issue for some is your choice of keto sweetener to use.

Because coconut flour absorbs a lot of liquid, the combination of eggs, sour cream, butter, and heavy cream is essential. This is what creates that moist, tender crumb instead of a dry texture.

Key ingredients in the cake:

• Coconut flour
• Monk fruit allulose sweetener
• Sour cream
• Heavy cream
• Eggs
• Lemon extract

Lemon Cream Filling

The filling is where this cake really shines. It’s creamy, light, and full of lemon flavor without being overpowering.

It blends together into something that tastes like a cross between whipped cream and a soft cream cheese frosting.

You’ll use:

• Mascarpone cheese (or cream cheese)
• Monk fruit allulose
• Lemon juice + lemon zest
• Heavy whipping cream

Butter Crumb Topping

This simple topping adds texture and that bakery-style finish that makes this feel like a keto home bakery dessert.

Made with cold butter and coconut flour, it bakes into a lightly crisp, golden brown crumble that contrasts perfectly with the soft cake layers.

Best Sweeteners for This Recipe (Updated)

Over the years, I’ve tested a lot of sweeteners, and I no longer use Swerve in my recipes.

For this cake, the best results come from:

• Monk fruit allulose blend (confectioners)
• Liquid lemon stevia (optional, to enhance sweetness)

This combination avoids the cooling effect and gives a smoother, more natural sweetness. If you’re adjusting sweetness levels, always start small, taste, and adjust as needed.

I’ve been creating sugar free recipes for the last 15 years using many different sweeteners. My Keto Sweetener Guide and Conversion Chart is written from my vast experience with experimenting with all these sweeteners.

You may see many of these conversion charts online, but they are not all the same and some I’ve seen I greatly disagree with.

You can trust my keto sweetener conversion chart as the most accurate and precise sugar free sweetener conversion chart and the last one you will ever need for all your keto baking. 

Tools to make an Italian Lemon Cream Cake

KitchenAid Mixer– Using both the paddle attachment for the cake ingredients and then using the whisk attachment to create a fluffy mascarpone filling, this mixer is my best friend!

Food Processor– The Butter Crumb topping is literally made in minutes with nice, cold butter, pulsing it in the food processor. You would have to cut the butter into the coconut flour for quite some time to create the same crumb topping effect. 

Spring Form Cake Pans-Spring form pans are one of the best kinds of cake pans, helping you easily remove delicate cakes without destroying the cake. I use two-9-inch spring form pans for this recipe. 

Ingredient Swaps 

If you’re missing an ingredient or need to make adjustments, here are the best swaps that still keep the texture and flavor on point.

Coconut Flour Substitutes

Coconut flour is very absorbent, so substitutions need to be done carefully.

• Do not swap 1:1 with almond flour
• If using almond flour:
  • Use about 3–4 times more
  • Reduce liquid slightly

Mascarpone Cheese Swap

If you don’t have mascarpone, you can still make this work beautifully.

• Cream cheese (full fat)
• Dairy-free cream cheese alternative

This will create a slightly tangier flavor but still a creamy, delicious filling.

Sour Cream Substitutes

Sour cream helps create moisture and richness in the cake.

Good alternatives include:

• Full-fat Greek yogurt
• Coconut cream (for dairy-free)
• Labneh

Xanthan Gum vs Glucomannan

Both help bind and stabilize the cake.

• Xanthan gum → more common, reliable structure
• Glucomannan → natural fiber, very powerful thickener
• Use one or the other—not both.

Xanthan gum is a common food additive that helps to thicken and stabilize foods, especially baked goods that are gluten free. It’s provides that texture that gluten would have provided.

It’s a soluble fiber that your body doesn’t breakdown and can’t digest so it doesn’t provide any calories or carbs. Some people don’t like to use it because it is a sugar derived typically from corn. If you’re not a fan of using xanthan gum, glucomannan is the next best choice.

Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant. It can be found as a powder, which is what I used in this recipe, but can also be found in capsule form.

Because of its ability to soak up liquids, it is an impressive thickener and emulsifier. If you’ve never heard of it before, maybe you’ve tried shiritaki noodles? It is the main ingredient for those noodles and has very little carbs and calories. Either of these will work well in this recipe.

Helpful Tips for Best Results

Getting the texture right with a keto cake is all about the little details.

• Bring all ingredients to room temperature
• Don’t overmix the cake batter
• Use fresh lemon juice for the best lemon flavor
• Let the cake cool completely before assembling
• Store in an airtight container in the fridge

Serving Ideas

This cake is beautiful enough to serve as a whole cake for special occasions, but you can easily dress it up or keep it simple depending on your needs.

• Top with fresh berries
• Light dusting of powdered monk fruit
• Serve as a naked cake (skip sides if preferred)
• Add extra lemon zest on top for presentation

This low carb Italian lemon cream cake is one of those recipes that proves you don’t have to give up dessert to stay consistent.

It’s elegant enough for a celebration, simple enough to make at home, and delicious enough that no one will ever guess it’s sugar free.

Whether you’re making this for your family, a special event, or just because you’re craving something sweet, this cake truly delivers every time.

All my Italian family absolutely loved this copycat version of the Olive Garden Italian Lemon  Cream Cake! I enjoyed this for my birthday and would make it and take it to any party with non keto friends! It’s a show stopper! Enjoy! 

 Low Carb Italian Lemon Cream Cake (Keto, Nut Free)

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Keto Nut Free Italian Lemon Cream Cake

This low carb Italian lemon cream cake is one of those recipes that proves you don’t have to give up dessert to stay consistent. It’s elegant enough for a celebration, simple enough to make at home, and delicious enough that no one will ever guess it’s sugar free. Whether you’re making this for your family, a special event, or just because you’re craving something sweet, this cake truly delivers every time.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 16 servings

Calories 335kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Cake

• 1 cup coconut flour
• 1/2 cup Monk fruit Allulose confectioners
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon glucomannan or xanthan gum
• 1/2 cup sour cream
• 1/2 cup butter softened
• 1/2 cup heavy cream
• 1 teaspoon lemon extract
• 1/2 teaspoon lemon liquid stevia
• 6 large eggs

Filling

• 8 ounces mascarpone cheese or cream cheese, softened
• 1/2 cup Monk Fruit Allulose confectioners
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup heavy cream

Butter Crumb Topping

• 1/2 cup coconut flour
• 1 teaspoon lemon juice
• 1/3 cup Monk Fruit Allulose confectioners
• 1/4 teaspoon vanilla liquid stevia
• 1 stick butter cold, cut into pieces or 1/2 cup

Instructions

Cake

• Preheat oven to 350 degrees F. Grease two 9 inch spring form pans and set aside.
• Whisk together coconut flour, Sweetener, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
• To a stand mixer or use an electric hand mixer and a large bowl, add wet ingredients-the sour cream, softened butter, heavy cream, lemon extract and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.
• Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the spring form pan.

Filling

• Place all the ingredients, except the heavy cream, into a clean medium bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed.

  Pour in the heavy cream with the whisk attachment, whisk on medium high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.

Butter Crumb Topping

• Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.

Assemble

• Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer.

  Place the second cake layer over the filling. Spread the remaining filling over the top.

  Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

Video

Notes

Net Carbs: 4g

This recipe was published first in January 2020 and updated in April 2021. 

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 8g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 158mg | Sodium: 282mg | Potassium: 81mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1040IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

The post Sugar Free Low Carb Keto Italian Lemon Cream Cake appeared first on Sugar-Free Mom.

Sugar Free Italian Cookies

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

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

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

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

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

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

Carbs in Italian Cookie Egg Biscuits

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

Carbs in our Keto Easter Cookie Recipe

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

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

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

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

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

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

Updated Sweetener Options (2026)

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

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

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

Important Note:

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

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

Why These Cookies Are More Golden

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

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

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

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

Small Batch Testing (12 Cookies)

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

And guess what? They came out perfect.

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

This is a great option if:

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

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

Medium Batch + Sunflower Seed Flour Test (24 Cookies)

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

What I changed:

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

Results:

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

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

Key Differences to Note:

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

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

 Pro Tips for Best Results

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

Glaze Options (Thin vs Thick Finish)

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

Thin, Classic Drizzle (Light & Translucent)

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

• Skim milk
• or use Unsweetened almond milk

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

 Result:

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

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

Thick, Frosted Coating (Dip Style)

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

• Heavy cream

Result:

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

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

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

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

 Which Should You Choose?

It really depends on the final look you want:

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

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

Storage

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

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

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

Keto Italian Easter Cookies 

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Keto Italian Easter Cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Calories 76kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

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

Glaze

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

US Customary – Metric

Instructions

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

Video

Notes

1 g net carbs per cookie

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

Reposted with video in April 2019.

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

Nutrition

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

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

Healthy Single-Serving Gluten-Free Mug Cake  (Microwave, Air Fryer or Regular Oven)

If you’re a peanut butter lover with a serious sweet tooth, this healthy mug cake is about to become your favorite dessert.

This Sugar-Free Low-Carb Peanut Butter Mug Cake is:

• Keto friendly
• Gluten-free
• Grain-free
• Single serving
• Ready in minutes
• Made in a coffee mug or small bowl
• Blood sugar conscious

And the best part? It satisfies sweet cravings without sending you back into the pantry for “just a little bit more.”

I first published this keto mug cake recipe nearly 10 years ago. Back then I was deep into classic high-fat keto recipes. And while that approach works beautifully for many people, especially at first, things change in midlife.

If you’re here now, you probably already know that.

I’m Brenda Bennett, founder of Sugar Free Mom and creator of the Midlife Macros™ Method, and this updated version reflects what I teach today- moderate fat, higher protein, and intentional ingredients that help balance blood sugar for long-term health.

Let’s update this classic.

Why This Peanut Butter Mug Cake Still Works (10 Years Later)

When sweet cravings hit, they hit fast. And the mistake most people make?

They grab something that doesn’t actually satisfy them.

You eat it. You’re still unsatisfied.

You go back for something else. And before you know it, your calorie intake doubled.

That’s where peanut butter shines.

Natural peanut butter provides:

• Healthy fats
• Protein
• Deep peanut butter flavor
• Satiety that actually sticks

But here’s what I teach inside my Sugar Free Mom Tribe membership and weekly Midlife Macro meal plans:

Portion matters and balancing fat matters in midlife.

This single serving peanut butter cake gives you the flavor and comfort of a full-size cake without turning into an all-night grazing situation.

Why Coconut Flour Instead of Almond Flour?

You’ll notice I use coconut flour instead of almond flour here.

Coconut flour:

• Is higher fiber
• Lower net carb
• More absorbent
• Helps the cake rise properly in a microwave-safe mug

Almond flour works differently and would require a full recipe adjustment. Oat flour is not recommended for keto lifestyle or low-carb meals.

How to Make This Healthy Mug Cake

You can make this in:

• A microwave oven
• An air fryer
• A regular oven

Choose what works best for you.

Microwave Method (Fastest Option)

1. Microwave peanut butter for 20–30 seconds to soften.
2. In a small bowl or large mug, mix peanut butter with remaining ingredients until smooth cake batter forms.
3. Pour into greased microwave-safe mug or ramekin.
4. Cook on full microwave power for 60 seconds.
5. Check center with a toothpick.

If the center is still wet, cook an additional 15–20 seconds depending on your microwave power.

Cooking time varies slightly based on mug size and microwave oven strength.

Let cool slightly before eating.

Air Fryer Method (Better Texture)

If you’ve never tried air frying a mug cake- this might become your favorite method.

• Preheat air fryer to 320°F
• Place filled ramekin inside
• Cook 6–8 minutes
• Check center for doneness

This creates a more even cake rise and similar texture to a traditional peanut butter cake.

Regular Oven Method 

If making more than one:

• Preheat oven to 350°F
• Bake 10–15 minutes
• Toothpick in center should come out clean

You can also double the full recipe and bake in a small dish for a slightly larger cake.

Midlife Macro Swap: Peanut Butter Powder Version

If you’re following my Midlife Macros™ Method, this swap lowers fat and increases protein while keeping that peanut butter flavor.

Instead of:

1 tablespoon natural peanut butter

Use:

• 2 tablespoons sugar free peanut butter powder
• 1.5 tablespoons water to rehydrate

You may need an extra tablespoon almond milk to maintain similar texture.

Why this works for midlife:

• Lower fat intake on deficit days
• Higher protein per calorie
• Still balances blood sugar
• Easier to stay within daily macros

This is especially helpful for women over 40 who notice weight gain despite staying low carb and/or keto.

Classic high-fat keto recipes are not “wrong.” But in midlife, we often need a little bit more strategy.

Can I Use Almond Butter?

Yes. Almond butter works beautifully for a slightly milder flavor.

Can I Use Dairy Milk?

You can, but almond milk keeps it lower carb.

Why Didn’t My Cake Rise?

Make sure baking powder is fresh and you don’t overmix the cake batter.

Can I Make This Nut-Free?

Use sunflower seed butter and swap almond milk for coconut milk.

Why I Updated This Recipe

Ten years ago, I would have told you more fat was always better.

Today, as a certified nutritional therapy practitioner, keto coach, and life coach for women in midlife, I teach balance.

We focus on:

• Nutrient-dense whole foods
• High protein
• Moderate fat
• Intentional portions
• Long-term health

This recipe now fits beautifully into my weekly Midlife Macro meal plans inside the Sugar Free Mom Tribe community.

Because dessert isn’t the problem.

Lack of structure is. And a healthy single serving mug cake like this gives you structure.

If you’re a peanut butter lover with sweet cravings, this keto mug cake recipe is one of the easiest ways to stay on track.

It’s:

• A healthy mug cake
• A low carb mug cake
• A gluten-free mug cake
• A quick keto dessert
• A single serving solution
• Perfect for special occasions or just a random Tuesday

And whether you use natural peanut butter or peanut butter powder, you’re choosing intention over impulse.

That’s the difference.

1- Minute Sugar Free Peanut Butter Mug Cake

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Sugar-Free Low Carb Keto Peanut Butter Mug Cake

If you’re a peanut butter lover with sweet cravings, this keto mug cake recipe is one of the easiest ways to stay on track.

Course Dessert

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 2 servings

Calories 102kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp sugar free peanut butter powder unsweetened
• 1.5 tbsp water
• 2 tbsp coconut flour
• 1 egg beaten
• 2 tbsp unsweetened almond milk
• 1/4 tsp baking powder
• 1/4 tsp vanilla extract
• 1/2 tsp vanilla or toffee flavored liquid stevia

Optional Topping for 1 cake

• 1 tbsp sugar free peanut butter powder
• 2 tbsp heavy whipping cream
• 1/4 tsp vanilla liquid stevia

Instructions

• Mix the peanut butter powder with the water until a smooth paste. Grease 2- 8 ounce- ramekins.
• Stir in the remaining ingredients in with the peanut butter powder until well combined.
• Evenly pour the batter into the greased ramekins.

  Microwave each ramekin for 1 minute then check the center of the cake with a toothpick. If it comes out clean, let cool slightly and enjoy. If it's still slightly wet on the toothpick, microwave for another 20-30 seconds.
• To make topping simply add to a stand mixer and blend on high until desired texture or use a hand mixer to whip.
• Add desired topping once cake is cool.

  To make a layered cake as in the pictures, place some frosting on one cake, then place second cake on top of the other. Add the rest of the topping and enjoy.

Notes

3 g net carbs per 1 mug cake

This recipe was first published in June 2016 using natural no sugar added peanut butter. If you wish to use that, use 1 tbsp and remove the water in this recipe that was needed for the pb powder. 

Brenda’s Notes:

• You can bake this in the oven at 350 degrees for about 10-15 minutes or until a toothpick in center comes out clean.
• Nutrition info does not include optional topping.
• Makes this Nut Free: You can replace the unsweetened almond milk with coconut milk if desired but this will increase the calorie amount. Use sunflower seed butter to replace peanut butter. 
• To make this layered cake for 2, double the topping recipe. 

Nutrition

Serving: 1mug cake | Calories: 102kcal | Carbohydrates: 7g | Protein: 8g | Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 77mg | Potassium: 51mg | Fiber: 4g | Sugar: 1g | Calcium: 22mg | Iron: 0.04mg

The post Sugar Free Low Carb Keto Peanut Butter Mug Cake appeared first on Sugar-Free Mom.

Cannoli Keto Mug Cake

If you’ve ever found yourself craving something sweet late at night, standing in the kitchen wondering if it’s worth baking an entire cake just to satisfy that craving, this Sugar-Free Low Carb Keto Cannoli Mug Cake for Two is exactly what you need.

This recipe was first published back in 2015, and it’s still one of my most popular low-carb desserts today — which honestly makes me smile because at the time, keto mug cakes weren’t everywhere yet.

In fact, layering mug cakes into an actual “mini cake” wasn’t something I saw many bloggers doing at all back then. It was one of those why hasn’t anyone done this yet? moments.

Fast forward years later, and mug cakes are everywhere — but this one still stands out because it’s perfectly portioned, quick, satisfying, and tastes like a true Italian cannoli-inspired dessert without the sugar overload.

If you’re someone who struggles with sweet tooth cravings, blood sugar balance, or portion control — especially at night — this recipe was made for you.

Why Keto Mug Cakes Are One of My Favorite Low-Carb Desserts

I’ve been creating sugar-free, low-carb, and keto recipes for nearly two decades now, and keto mug cakes remain one of my favorite tools for long-term success.

Here’s why:

• They’re perfectly portioned desserts

• No leftovers sitting on the counter calling your name

• Quick enough to make even on a busy weeknight

• Ideal for people learning to balance blood sugar

• Great for anyone coming off my 30-day sugar elimination diet or sugar detox

Instead of baking a full cake and relying on willpower, mug cakes help you work with your biology, not against it.

This keto cannoli mug cake part is divided into 4 servings and truly fulfills that sweet tooth craving without turning into an all-night grazing situation.

And because this recipe makes two layers, it feels special — like a real dessert — not just “diet food in a mug.”

A Note on Cake Decorating (or Lack Thereof)

I’ll be honest — I am not a cake decorator.

Never have been. No ambition to become one. I care far more about taste, texture, and ingredients than whether my frosting is perfectly smooth. Give me creamy frosting, plop it on, add toppings, and I’m happy.

So if your layered mug cake looks a little rustic? Perfect. We’ll call it artisan. 😉

I feel no shame in calling myself a lame cake decorator. It’s an art and clearly a skill I have not mastered. Does it mean my cake is anything else than amazing in taste, certainly not. So I hope you can look past the flaws.

Microwave OR Oven Directions — Your Choice

One of the best parts about this sugar-free low carb cannoli mug cake is that you can make it in the microwave OR the oven, depending on what you prefer.

Microwave Directions

Perfect when you want dessert now.

• Mix the dry ingredients in a bowl

• Add the wet ingredients and whisk

• Pour into greased ramekins

• Microwave one at a time for about 1 minute each

You’ll have two small cakes ready in under 2 minutes total.

Oven Directions

Ideal if you don’t use a microwave or want a slightly firmer texture.

• Preheat oven to 350°F

• Bake for 10 minutes

• Let cool completely before frosting

Both methods work beautifully — choose what fits your lifestyle.

Coconut Flour vs Almond Flour in Mug Cakes

This recipe uses coconut flour, which behaves very differently than almond flour.

Coconut flour:

• Is more absorbent

• Requires fewer dry ingredients

• Creates a lighter, sponge-like texture

• Works well for microwave baking

Almond flour mug cakes tend to be heavier and oil-dense, and some people say a bit “grainy”, while coconut flour allows this cake to stay light — perfect for layering.

Tools to Make Low Carb Keto Mug Cake

Glass mixing bowls-Having a glass mixing bowl set of multiple sizes is really useful because they can go in the microwave or over a sauce pan of simmering water to melt chocolate or anything else. 

Shallow Quiche Ramekins– These quiche ramekins make layering a mug cake much easier as they are flatter then using a standard sized ramekin. 

Cake Decorating Turntable-If you want to decorate better than I have, it’s best to just invest in a nice turntable with appropriate spatulas for decorating. 

Cannoli Flavor Without the Sugar

Traditional cannoli filling relies heavily on sugar. This version keeps the classic cannoli flavor using:

• Almond extract

• Liquid stevia

• Creamy cannoli frosting

• Optional sugar-free chocolate chips

• Chopped pistachios (traditional for cannoli)

You can customize the frosting based on your needs — dairy-free, nut-free, or classic cream cheese-based.

Sugar-Free Frosting Options

Nutrition information does not include frosting, since you can choose what works best for you.

Popular options:

• Vanilla Cream Cheese Frosting
• Vanilla Butter Cream Frosting
• Chocolate Buttercream Frosting
• Peanut Butter Buttercream Frosting
• Cannoli Frosting

This cake is essentially a neutral low-carb base, which makes it incredibly versatile.

Why This Recipe Still Matters Today

This isn’t just a mug cake.

It’s a reminder that you don’t need to eliminate dessert to be healthy — you just need better options. Perfectly portioned desserts like this help you enjoy food while still supporting long-term health, blood sugar balance, and sustainability.

That’s why this is my favorite keto dessert recipe that has stood the test of time — and why it’s still just as relevant today as it was in 2015.

More Keto Low Carb Mug Cakes

Keto Chocolate Mug Cake

Keto Peanut Butter Mug Cake

Keto Red Velvet Mug Cake for Two

Keto Cinnamon Roll Mug Cake

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks.

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?  

Sugar Free Low Carb Cannoli Mug Cake for Two

Print

Sugar Free Low Carb Keto Cannoli Mug Cake for Two

Course Dessert

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 4 servings

Calories 184kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3 tbsp coconut flour
• 1 tbsp ground flaxseed
• 1/8 tsp salt
• 1/2 tsp baking powder
• 1/4 cup heavy cream
• 2 eggs
• 1/4 tsp almond extract
• 1 tsp vanilla liquid stevia (use any sweetener you prefer, here's my Sweetener guide & conversion chart)
• 1 cup Cannoli frosting
• Garnish with chopped pistachios chocolate chips

Instructions

• In a bowl whisk all ingredients together except frosting.
• Once combined well, pour mixture into two greased 7 ounce quiche ramekins.

Microwave

• Bake one at a time for 1 minute each or until toothpick in center comes out clean.

Oven

• Place cakes in a preheated 350 degree oven and bake for 10 minutes and golden brown or until a toothpick in center comes out clean.
• Allow to cool completely before frosting and decorating.

Video

Notes

Net Carbs for 1/4 the Cake: 3 grams

This recipe was first published in August 2015 and updated in June 2020. 

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 116mg | Potassium: 114mg | Fiber: 2g | Vitamin A: 120IU | Calcium: 46mg | Iron: 0.6mg

The post Sugar Free Low Carb Keto Cannoli Mug Cake for Two appeared first on Sugar-Free Mom.

Easy Keto Lemon Mug Cake

There is just something about tangy lemon flavor that feels like hope in dessert form. Bright. Fresh. Clean. Even in the dead of winter here in New England, the smell of lemon instantly reminds me that spring will come again.

This Sugar-Free Lemon Mug Cake is one of those recipes I keep coming back to year after year, (first published in March 2015)—especially when I want a single serving sweet treat without leftovers calling my name from the counter.

It’s also one of the easiest recipes the next time you are craving a lemon dessert!

 It’s:

• Low carb and keto diet friendly
• Gluten free, grain free, and nut free
• Made with coconut flour (not almond flour)
• A true single serving with built-in perfect portion control
• Just 3 net carbs per serving

It’s the easiest way to satisfy a sweet tooth without blowing your goals.

Why Lemon Has Always Been My Go-To

I’m a lemon lover—always have been.

Lemon in my water, lemon in my seltzer and in lemon recipes as much as possible.

Sugar-Free Frozen Lemonade, this Strawberry Lemon Sorbet, and these delicious No Bake Lemon Cheesecake bars have been reader favorites for years.

But lemon is also personal for me.

When my throat feels scratchy or sore, I’ve literally taken the juice of an entire lemon as a quick shot. It might sound intense, but it works better for me than anything else I’ve tried. Lemon has always symbolized healing, freshness, and getting back on track—especially during cold, snowy months.

This mug cake was born out of that same mindset: something comforting, simple, and supportive.

The Testing Behind This Recipe

Before this recipe ever went live, I tested it four different times.

• Coconut flour only
• Coconut flour with flaxseed
• One egg vs two eggs
• More lemon juice vs less lemon juice

I was looking for fluffy texture, not rubbery. Moist, not dry. Lemon-forward but not overpowering.

This version is the winner.

Even if you think you don’t like coconut—trust me—the coconut flavor is not noticeable here. The lemon is the star. My youngest, who hates coconut in every form, absolutely loved this.

Sugar-Free Lemon Mug Cake Ingredients

Dry Ingredients

• Coconut flour
• Baking powder
• Pinch of salt

Wet Ingredients

• Egg
• Fresh lemon juice
• Heavy cream (or coconut cream)
• Lemon liquid stevia

Using coconut flour is essential here. Almond flour cannot be swapped evenly—the texture will not work.

Coconut Flour & Allergies: Let’s Clear This Up

I get this question almost daily.

Is coconut a tree nut?

Botanically speaking, coconut is actually a fruit (a drupe, like a peach with a pit). While the FDA classifies coconut as a tree nut for labeling purposes, it is not a botanical nut.

My own son was diagnosed with a peanut and tree nut allergy at age two. He has safely eaten coconut for years without issue.

That said, if you have allergies, always check with your allergist.

The American College of Allergy, Asthma & Immunology explains that while coconut reactions are possible, most people with tree nut allergies tolerate coconut just fine.

Why This Is the Perfect Mug Cake

This is one of those low carb mug cakes that actually works:

• Uses a microwave-safe mug or small ramekin
• No fancy equipment
• No leftover cake sitting on the counter
• Ready in about 1 minute of cooking time

It’s ideal for anyone following a low-carb lifestyle, ketogenic diet, or anyone simply wanting better portion control.

Easy Lemon Mug Cake Frequently Asked Questions

Can I make this dairy free?

Yes. Swap the heavy cream for canned coconut cream.

Can I use a different low-carb sweetener?

Absolutely. Use any low-carb sweetener you prefer. If you need help adjusting amounts, my Sweetener Guide & Conversion Chart makes it easy.

What size ramekin should I use?

A 7-ounce ramekin works best. You can also divide the batter into two smaller ramekins for 2 single servings of this sugar-free mug cake.

Can I bake this instead of microwaving?

Yes.

• Preheat oven to 350°F
• Bake for 10 minutes or until a toothpick comes out clean

What’s the frosting shown in the video?

That’s my sugar-free vanilla buttercream frosting—totally optional but delicious.

Why I Still Love This Recipe Years Later

This recipe may be simple, but it represents everything I believe in now more than ever:

• No all-or-nothing thinking
• No white-knuckling through cravings
• Simple recipes that support long-term health

Sometimes the best dessert is the one that lets you enjoy a few bites and move on—satisfied, not spiraling.

And if you’re someone who loves lemon as much as I do, this one never disappoints.

More Keto Mug Cake Recipes

Keto Peanut Butter Mug Cake

Keto Chocolate Mug Cake

Keto Cannoli Mug Cake

Keto Red Velvet Mug Cake

More Sugar Free Lemon Recipes: Lemon Cheesecake Mousse, Lemon Custard Pie, Crock Pot Lemon Blueberry Cake.

Other Low Carb Recipes You Might Like:

• 1 Minute Sugar Free Chocolate Mug Cake
• Pumpkin Chocolate Chip Mug Cake
• Red Velvet Couples Mug Cake
• Carrot Cake Mug Cake

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks.

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?

Print

Sugar-Free Lemon Mug Cake

Prep Time 3 minutes minutes

Cook Time 1 minute minute

Total Time 4 minutes minutes

Servings 2 cakes

Calories 119kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 egg
• 2 tablespoons lemon juice and lemon zest optional
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon liquid stevia or 1/4 cup low carb granular sweetener
• 2 tbsp coconut flour
• 1/4 teaspoon baking powder
• pinch salt

Instructions

• Whisk the egg, lemon juice, cream and stevia together in a small bowl.
• Stir in the coconut flour, baking powder and salt.
• Pour batter evenly  into two  7 ounce ramekins or or 1 microwave-safe mug or bowl.
• Microwave 1 minute then in 30 second intervals for each lemon cake or until toothpick in center comes out clean.
• Top with sugar free whipped cream if desired!

Oven instructions

• Preheat your oven to 350 degrees F. Bake for 10 minutes or until a toothpick in center comes out clean.

Video

Notes

Net Carbs: 3 g

This recipe was first published in March 2015.

Nutrition

Serving: 1cake | Calories: 119kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 80mg | Fiber: 2g | Vitamin A: 120IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.4mg

The post Easy Keto Nut Free Low Carb Sugar Free Lemon Mug Cake appeared first on Sugar-Free Mom.

Sparkling Sugar Free Champagne Cupcakes

It’s the day after Christmas and I’m sure with all the feasting and indulging, desserts may be the last thing on your mind. But we all know that the holidays aren’t officially over until New Year’s Day!

Whatever your plan for New Year’s Eve, this keto champagne cupcake recipe is the one you need to make for any special occasion, but especially to ring in the new year!

Making recipes without sugar, gluten and low carb is always challenging, but it’s something I am committed to doing in my own life and for my family.

For me personally it’s a way to keep sugar and carb cravings away when I abstain from all forms of refined sugars. I’ve just found it to be a better way for me to live a life of food freedom rather than moderating sugar and dealing with constant cravings and weight gain. 

The first time I made it through a holiday without giving in to everything was in 2006. I haven’t gone back to white refined sugar since and I’ve been gluten free since 2012.

I feel amazing and I maintain my weight without struggle. If you need some support going sugar free, my 5 day sugar detox challenge and/or my Sugar Free Fresh Start course can help!

Carbs in Champagne

According to Cronometer, the app I use, 4 ounces of Prosecco, Sparkling wine, has 2.9 grams of carbs and 83 calories. So it is definitely keto friendly and can be enjoyed. 

For our keto sparkling champagne cupcakes, we use 3 ounces for the whole recipe with 12 cupcakes. Each cupcake, not including the buttercream frosting, has 4 grams of total carbs or 2 grams net carbs.

Keto Vanilla Cupcakes

This recipe can easily be adapted from cupcakes to just a vanilla cake or champagne cake if you prefer. You can leave out the champagne and use unsweetened vanilla almond milk or another non-dairy milk in its place. 

I had visions of this festive dessert in my head for weeks before even Christmas came! There’s certainly no shame or guilt in ending the year with a perfect treat like these luscious, keto sparkling bubbly champagne cupcakes!

Keto Finger Foods

Obviously being that these do, in fact, have real champagne, I envisioned these cupcakes to be more for the adults than the children. I’ve added some notes below for substitutions if you are making these for kids.

I brought these to my hair salon for all the ladies working and they couldn’t believe they were sugar-free, low carb and gluten free! Always awesome when people who don’t normally eat sugar-free can’t tell the difference! 

Looking for some wonderful finger foods for your New Year’s Eve party? I’ve got a bunch! 

Chicken Bacon Bites

Pizza Rolls

Stuffed Mushrooms

Antipasto Skewers

Keto Swapping and Substitutions

Can I swap the Champagne?

Any kind of champagne will work in this recipe. I used Prosecco because we had it in the house. 

If you want to make this nonalcoholic, simply switch out the champagne for sparkling cider or even sparkling water will work.

You could leave any sparkling beverage or bubbly champagne and use heavy cream instead, but the alcohol bakes off when cooking the cupcakes in the oven. 

Can I Swap out the Sugar Free Sweeteners?

I combine two kinds of low carb sweeteners to help alleviate any aftertaste. I recommend sticking with a powdered low carb sweetener for this recipe.

If you don’t have liquid stevia or prefer not to use it and you don’t have Swerve, increase your choice of sugar free sweetener to at least a cup.

Here’s my Sweetener Guide and Conversion Chart to compare added sugar to low carb sweeteners.

Can I leave out the protein powder?

You do need the protein powder it helps make the texture more like traditional fluffy cupcakes and helps with it being less crumbly. You could sub egg white protein powder, but I haven’t tested it out to know how the texture would compare.

The hint of champagne gives these cupcakes a nice, light airy texture, but you really can’t taste the champagne flavor in them.

They are the perfect way to ring in the new year with family and friends! 

I hope you’re ending the year with the ones you love and may you have a fantastic year ahead of you!

Happy New Year!

More Keto Cupcakes

Chocolate Ganache Cupcakes

Chocolate Peanut Butter Stuffed Cupcakes

Carrot Cake Cupcakes

Banana Cream Pie Cupcakes

Keto Sugar Free Sparkling Champagne Cupcakes

Print

Low Carb Sugar-Free Sparkling Champagne Cupcakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 cupcakes

Calories 162kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 eggs
• 1/2 cup unsalted butter (room temperature) or coconut oil or vegan butter
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia or see swaps above
• 1/3 cup champagne I used Prosecco
• 1 1/4 cup almond flour or sunflower seed flour
• 1/4 cup coconut flour
• 1/4 cup vanilla protein powder  or unflavored protein powder
• 1/2 cup Monk Fruit Allulose confectioners sweetener (sugar free powdered sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Sugar Free Vanilla Buttercream Frosting

Instructions

• Preheat the oven to 325 degrees F.
• Place the first 5 ingredients into a stand mixer with the paddle attachment and blend on medium speed or use a large mixing bowl and hand electric mixer, until well combined. Set aside.
• Whisk the remaining dry ingredients together in a medium bowl.
• Pour the dry into the wet ingredients in the bowl of a stand mixer or bowl with electric mixer and blend until smooth.
• Place cupcake liners into a 12 capacity muffin pan.
• Spray each cupcake liner with olive oil or coconut oil cooking spray.
• Divide cupcake batter, a little more than half way up for each muffin cup. 
• Bake for 20 minutes or until they bounce bake to the touch.
• Allow to cool completely before adding any creamy frosting using a piping bag or tool.
• Enjoy!
• Storage: Place cupcakes in an airtight container in the fridge for up to 3 days. 

Video

Notes

Nutrition Information on recipe card below does not include homemade buttercream frosting or cream cheese frosting if you prefer to use that. 

Net Carbs: 2g

This recipe was first published in December 2016 and updated with video in 2020.

Nutrition

Serving: 1cupcake | Calories: 162kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 276IU | Calcium: 45mg | Iron: 1mg

The post Sugar Free Low Carb Keto Sparkling Champagne Cupcakes appeared first on Sugar-Free Mom.

Best Keto Cottage cheese Cheesecake

I made the best keto cheesecake a high protein cheesecake for my 54th birthday this year, and I’m telling you—it’s everything I love in a dessert:

✔️ Low carb

✔️ High protein

✔️ Refined sugar free

✔️ Midlife Macros™ friendly

✔️ Only 10 minutes of prep and no water bath needed!

A traditional Basque cheesecake is known for its dramatic dark, golden brown top, creamy center, and rustic edges.

This one checks all those boxes—except it uses full fat cottage cheese, Greek yogurt, cream cheese, and vanilla whey protein to boost protein without needing a ton of heavy cream or carbs. 

If you loved my other cottage cheese recipes, this one belongs at the top of your list! Though it’s not a no bake cheesecake, it is well worth the baking time to bake and chill as you will not be disappointed!

Just 5.6g net carbs for a delicious large slice! All nutritional information is located at the bottom of this page on the printable recipe card.

What Is Burnt Basque Cheesecake?

This originally comes from Northern Spain, where cheesecakes are intentionally baked at a high temperature until the outside caramelizes and the center stays soft.

What makes this version special?

• It’s a true keto burnt basque cheesecake
• Uses a blend of cottage cheese, cream cheese, and Greek yogurt
• Has fewer carbs than any traditional cheesecake
• Higher g protein than many protein desserts
• No crust, no cracking, no water bath—just bake and enjoy

Why Cottage Cheese in Cheesecake?

Cottage cheese has been trending all over TikTok — make everything from ice cream to “protein cheesecakes,” but this version is far more authentic, creamy, and nutritionally balanced. Using 2 cup of cottage cheese (well… a whole pound!) creates:

• A naturally high protein cheesecake
• A lighter, fluffier texture
• Lower overall grams of carbs
• A more nutrient dense whole foods dessert with extra protein than a typical basque burnt cheesecake
• A perfectly creamy filling without needing sour cream

And with a strong blend in a food processor, you won’t see any lumps—just silky, dreamy cottage cheesecake perfection.

What Makes This the Best Keto Cottage Cheese Cheesecake?

My whole family loved this recipe which combines everything I value as a certified Nutritional Therapy Practitioner, a Midlife Macros™ creator, a sugar detox coach, and a lover of a delicious dessert & easy recipe that also supports a balance blood sugar:

• No graham cracker crumbs
• No refined sugar (I used natural sweeteners like monkfruit sweetener, vanilla stevia, and Allulose)
• No starches or fillers
• No crust required (that’s the Basque style!)
• Naturally gluten free 
• Perfect for a keto diet lifestyle or low-carb diet

And because it’s naturally portioned into 8 servings, each slice brings just 6 net carbs, 16 grams of protein, and keeps fat moderate—ideal for a Midlife Macros™ maintenance day or a higher-protein day.

You’ll also need:

• Parchment paper
• A 6-inch springform pan
• A blender or food processor

No crust, no water bath, no fuss—just blend and bake.

How to Make Cottage Cheese Burnt Basque Cheesecake

1. Prep the Pan

Line your springform pan with parchment paper, letting it ride up the sides to prevent sticking.

Grease lightly for best results.

2. Blend Until Silky Smooth

Add all ingredients into a food processor and blend on medium speed until the batter is smooth and pourable.

No lumps! This creates a true creamy cheesecake filling.

3. Pour & Bake

Pour into your prepared pan and tap to release air bubbles.

Bake at 425°F for 40–45 minutes until the top is deeply golden brown, even bordering on burnt—that’s what you want!

The center of the cheesecake should still jiggle.

4. Cool Down Slowly

Cool on the counter at room temperature for 1 hour.

Then chill in an airtight container (or covered in plastic wrap) for at least 6 hours or overnight.

This step ensures that creamy, dense, custardy texture you want.

Tips for the Best Results

• Full fat cottage cheese blends creamier than low fat.
• Let your cream cheese come to room temperature so the batter blends evenly.
• For an optional crust, use a almond flour shortbread or my coconut flour crust recipe.
• Add a touch of lemon zest for brightness.
• Serve with fresh berries for a pop of color.
• If using flavored vanilla protein powder, reduce sweetener slightly.

Storage Tips

Store in an airtight container for up to 5 days.

You can also freeze slices wrapped tightly in plastic wrap for up to 2 months.

Serving Ideas

• Top with fresh fruit or fresh berries
• Add a simple protein frosting made from Greek yogurt + vanilla protein
• Serve alongside an espresso for that authentic European feel
• Make it part of a healthy cottage cheese cheesecake platter
• Add dark chocolate chips on top before baking for a fun variation

Why This Low Carb Cheesecake Recipe Fits Midlife Macros™

Women in perimenopause and menopause need:

✔️ More protein

✔️ Controlled fat—not too high, not too low

✔️ Stable blood sugar

✔️ Real, nutrient-dense whole foods

This cheesecake delivers all of that in one slice while still feeling indulgent enough for a birthday celebration.

As a certified nutritional therapy practitioner, these are the kinds of recipes I LOVE creating because they support hormones, energy, and satiety without the sugar crashes.

Low Carb Keto Basque Cheesecake

Print

Low Carb Keto Cottage Cheese Burnt Basque Cheesecake

This low-carb cheesecake recipe is everything you love about Basque cheesecake—burnt edges, creamy middle, rustic cracks—combined with the nutritional balance of a high protein cottage cheese cheesecake. Whether you’re following a keto lifestyle, balancing blood sugar, or simply want a delicious dessert that won’t derail your goals, this one is for you.

If you make it, tag me @sugarfreemom and share your beautiful cheesecake. I can’t wait to see it!

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8 servings

Calories 220kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 16 ounces full fat cottage cheese
• 8 ounces low fat cream cheese
• 1/2 cup non fat plain Greek yogurt
• 3 large eggs
• 1 large egg yolk
• 30 grams unflavored whey protein or 1 scoop
• 1/2 cup heavy cream
• 1/2 cup Allulose liquid or powdered
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp vanilla stevia or monk fruit

Instructions

• Preheat oven to 425 degrees F. Grease a 6-inch spring form pan.
• Blend all ingredients in a food processor or high powered blender until smooth.
• Pour cheesecake batter into pan. Tap gently to remove air bubbles.
• Bake for 40-45 minutes until deeply golden brown and center still jiggles.
• Cool to room temperature one hour then refrigerate for 6 hours or overnight.

Notes

Midlife Macros™ Approved recipe

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 6g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 49mg | Sodium: 377mg | Potassium: 152mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 0.2mg

The post Low Carb Keto Cottage Cheese Burnt Basque Cheesecake appeared first on Sugar-Free Mom.

Best Sugar Free Frosting Ever

​If you’ve ever wished for a chocolate frosting so rich, creamy, and perfectly smooth that you could eat it straight from the bowl — this is it.

My Easy Sugar-Free Keto Chocolate Buttercream Frosting is hands down one of the best low-carb frosting recipes you’ll ever make. It’s made with real chocolate, simple ingredients, and no powdered sugar, yet it whips up into a thick, pipeable, creamy frosting that tastes just like the real thing.

Whether you’re frosting a batch of keto cupcakes, layering it over a low-carb cake, or just sneaking a spoonful after dinner (no judgment here!), this recipe gives you that true buttercream texture— rich, silky, and satisfying — without the sugar crash.

Why You’ll Love This Keto Low Carb Chocolate Frosting Recipe

Just 3 simple ingredients! Butter, sugar-free chocolate chips, and powdered monk fruit allulose sweetener — that’s it.

Low carb, gluten free, and grain free. Perfect for anyone following a keto, sugar elimination, or anti-inflammatory diet.

No gritty texture. The confectioners’ monk fruit allulose blend dissolves beautifully for a smooth, spreadable result.

Versatile. Use it for frosting cakes, cupcakes, cookies, or even as a dip for strawberries.

Make it dairy-free. Simply swap the butter for vegan butter or coconut oil and use coconut milk or cream cheese for extra creaminess.

Foolproof. Whether you’re using a stand mixer, electric mixer, or even a hand mixer, this frosting turns out perfectly every single time.

Pro Tips for the Best Results

Use room-temperature butter. Cold butter won’t whip properly and will leave lumps in your frosting.

Choose the right sweetener. For silky-smooth results, use a powdered monk fruit allulose blend rather than erythritol-only sweeteners, which can recrystallize.

Melt chocolate gently. Overheated chocolate can seize or turn grainy; slow and steady wins here.

Store properly. Keep your frosting in an airtight container at room temperature if using the same day, or refrigerate for up to 1 week. Bring to room temp before using.

Re-whip after chilling. Cold frosting will firm up; rewhip with a splash of cream for easy spreading.

Chocolate Buttercream Frosting Recipes

This is the kind of frosting that instantly elevates any dessert. Try it on:

Keto chocolate cupcakes or vanilla cupcakes

A layered keto cake or birthday cake

My Sugar-Free Chocolate Crazy Cake

Low-carb brownies

As a filling between keto cookies or whoopie pies

Or simply enjoy a spoonful straight from the mixing bowl (because who hasn’t?)

You can also pipe it using a piping bag with a star tip for that classic bakery look. It holds its shape beautifully!

Troubleshooting: Common Frosting Issues

Too thick? Add a tablespoon of heavy cream or warm water and beat again until smooth.

Too thin? Chill for 10–15 minutes or beat in another tablespoon of powdered sweetener.

Grainy texture? You may have used granulated sweetener — stick with powdered for the creamiest results.

Chocolate seized? Try whisking in 1 teaspoon of coconut oil to restore smoothness.

​Storing and Freezing

At room temperature: Keeps well for 1 day if your kitchen isn’t too warm.

Refrigerated: Store in an airtight container for up to 7 days. Bring to room temperature before using.

Frozen: You can freeze frosting for up to 3 months. Thaw overnight in the fridge, then re-whip before spreading.

Dairy-Free and Vegan Chocolate Frosting Option

To make a vegan chocolate buttercream frosting, swap:

Butter → Vegan butter or refined coconut oil

Heavy cream → Coconut milk or coconut cream

This gives you a silky, dairy-free chocolate frosting that’s still rich, luscious, and completely free from refined sugar. It pairs perfectly with vegan chocolate cake or grain-free cupcakes

Low Carb Frosting that Still Tastes Like the Real Thing

Traditional chocolate frosting is loaded with powdered sugar, which can spike blood sugar and cause cravings.

This keto-friendly version uses monk fruit and allulose, natural sweeteners that don’t impact blood sugar or insulin response. That makes it an excellent option for anyone following a low-carb lifestyle, sugar detox, or even my 30-Day Sugar Elimination Diet.

If you’re sensitive to sugar alcohols, this recipe is ideal — it’s free from erythritol and still has that rich chocolate flavor without the cooling aftertaste.

I don’t use Swerve these days since recent studies came out about erythritol which is what Swerve typical has in it.

I wasn’t concerned myself to use it but i know many of my readers were opposed to it so i swapped my sweeteners to using stevia, monk fruit or allulose. These are the only ones I’ve also used in my new book, Good Better Best. 

Keto Frosting Recipe

​Once you try this sugar-free chocolate buttercream frosting, you’ll never go back to store-bought versions full of sugar, preservatives, and artificial flavors.

It’s luscious enough for special occasions — think birthday cakes, triple layer cakes, or holiday desserts — but simple enough for everyday keto treats.

I’ve tested plenty of frostings over the years (for my 4th cookbook, Good Better Best, and on SugarFreeMom.com), and this one remains a reader favorite. It’s the kind of recipe that works with everything — yellow cake, chocolate cake, or even a spoon.

And if you’re one of my Sugar Detox Coaching clients or Sugar-Free Mom Tribe members learning how to balance blood sugar while still enjoying keto desserts, this frosting is proof that you don’t have to give up the joy of chocolate. You just need the right recipe — made with whole food ingredients and a little bit of love.

​Whether you’re a certified keto dessert lover, just starting your sugar-free journey, or looking for the perfect chocolate icing to wow your friends, this recipe delivers every time. It’s creamy, chocolatey, easy to make, and perfectly sweet — no sugar, no guilt, and no weird aftertaste.

So grab your stand mixer, your favorite sugar-free chocolate chips, and a good spatula… because one lick of this frosting, and you’ll understand why it’s been called the Best Sugar-Free Chocolate Buttercream Frosting Ever.

Easy Chocolate Buttercream Frosting

Print

Sugar Free Chocolate Buttercream Frosting

Servings 12

Calories 92kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 8 tbsp butter softened
• 1 cup Monk Fruit Allulose Confectioners sweetener or sugar free sub of choice
• 1 cup sugar free chocolate chips I use Lily’s Sweets brand

Instructions

• Add butter and Sweetener to a stand mixer and blend on high until incorporated.
• Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
• Stir chips until smooth.
• While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
• Scrape down sides of mixing bowl then bend again until smooth.
• Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.

Notes

This recipe was first published in 2015.

Nutrition

Serving: 2tbsp | Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 2mg | Sugar: 1g | Vitamin A: 233IU | Calcium: 2mg | Iron: 1mg

The post Easy Sugar Free Keto Chocolate Buttercream Frosting appeared first on Sugar-Free Mom.

Easy Low Carb Keto Cinnamon Muffins

When you ask someone on the standard American diet what they’ll have on Christmas morning, most will say those canned Pillsbury cinnamon rolls. But for anyone following a keto diet or low sugar lifestyle, that’s not an option.

That’s why I created this Keto Cinnamon Roll Muffin recipe—all the flavor of a warm cinnamon roll, but in an easy-to-make low carb muffins version.

No rolling required! These bake up golden brown, soft, and topped with a sugar free cinnamon sugar and creamy icing.

And with just 6 g net carb per muffin, they fit perfectly into a keto muffin recipe rotation for breakfast or dessert. All nutrition facts can be found at the bottom of this page on the printable recipe card. 

If you’re looking for an authentic keto cinnamon rolls recipe I do have one that is fabulous but a lot more work then making these cinnamon roll keto muffins.

Here is my fabulous Keto Cinnamon Roll Recipe for those of us on a low carb diet and I would dare say they taste even better than any store bought.

The reviews for those rolls speak for themselves as well with many many positive comments. The only deal with them is they do require a few steps to make the dough and roll.

Sugar Free Cinnamon Roll Muffin Recipe

Think of these as a mock cinnamon roll. Once topped with cream cheese frosting or a drizzle of sugar-free maple syrup, no one will even miss the swirl.

• Dry ingredients and wet ingredients are mixed separately, then combined in a large bowl.
• Bake them in a muffin tin lined with muffin liners until golden brown.
• Top with the cinnamon “sugar” mixture and creamy icing.

They’re also freezer friendly if stored in an airtight container—a great way to have a delicious breakfast or dessert ready ahead of time.

Sugar Free Cream Cheese Icing

This smooth keto cream cheese frosting is made with monk fruit sweetener (or allulose, heavy cream, and vanilla extract. It’s silky and low carb—no gritty texture, just the perfect topping for these keto cinnamon roll muffins.

Pro tip: if chilled, bring the icing back to room temperature before spreading or warm briefly in the microwave on a microwave-safe plate.

These keto friendly cinnamon roll muffins are the ultimate delicious treat—perfect for anyone living a keto lifestyle or just looking for a low sugar, high protein muffin that fits into midlife macros and keeps you satisfied.

The trick to making them look more like cinnamon rolls is after baking in their own muffin cup, remove and add to pie plate! Top with icing and you’re done!

It’s certainly no work of art to add icing gracefully. It’s supposed to be a hot mess right? I think that’s what everyone loves about them!

Keto Sugar Free Cinnamon Roll Muffins

Print

Grain Free Sugar Free Cinnamon Roll Muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 272kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

• 3/4 cup heavy whipping cream
• 1 tablespoon apple cider vinegar
• 1.5 cups sesame flour or sunflower or almond flour
• 1/2 cup ground flaxseed
• 1/4 cup coconut flour
• 2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter
• 1 tablespoon olive oil or coconut oil
• 3 eggs
• 1 tablespoon Sugar free maple syrup
• 1/2 cup Monk Fruit Allulose granular

Topping

• 1/2 cup Allulose confectioners
• 1 teaspoon ground cinnamon
• 3 tablespoons butter softened

Optional Cream Cheese Icing

• 4 ounces cream cheese softened
• 4 ounces heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin tin with muffin liners.
• In a small bowl, combine cream and vinegar; set aside.
• In a medium bowl, whisk together all dry ingredients.
• In a mixing bowl with hand beaters or a stand mixer, blend butter, oil, eggs, syrup, and sweetener until fluffy.
• Add the cream mixture, then slowly add the dry ingredients until combined.
• Spoon batter into muffin cups.
• In a small bowl, mix topping ingredients; spread over each muffin.
• In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
• Bake 25 minutes, until golden brown and a toothpick inserted comes out clean.
• While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
• Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
• Remove to a pie plate if desired to top with Icing and enjoy!
• If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.

Video

Notes

 6 g net carb per muffin

This recipe was first posted on my blog in December of 2014 and updated with video in September 2018.

Suitable for those with serious allergies (nut-free option: use sunflower seed flour) I can not use almond flour since my youngest has a tree nut allergy so I used sunflower seeds one time I made them and I’ve also used sesame flour, I liked the sesame flour best for the texture.

• Store leftovers in an airtight container in the fridge; reheat before serving.
• Can be frozen and reheated—just add fresh icing.
• Use your favorite keto sweetener—I prefer monk fruit sweetener or erythritol.
• Great for Christmas morning, holidays, or anytime you want a delicious breakfast without the sugar crash.

Nutrition

Serving: 1muffin | Calories: 272kcal | Carbohydrates: 9g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 227mg | Potassium: 139mg | Fiber: 3g | Vitamin A: 385IU | Calcium: 62mg | Iron: 0.7mg

The post Keto Sugar Free Cinnamon Roll Muffins (Gluten Free, Nut Free) appeared first on Sugar-Free Mom.

Low Carb Donuts

Fall is a special time of year for our family and always provides some wonderful opportunities for spending quality time together. Apple picking, corn mazes and pumpkin carving are a tradition for us every fall and often ends in sitting around the table together to enjoy a meal or snack.

Donuts were often a special weekend treat my parents would get for us growing up. Now that I don’t eat those carb filled sugar filled donuts and don’t want my kids eating them either, creating a low-carb donuts but nut free version was important to me since my youngest son has a tree nut and peanut allergy.

Food allergies for my son have been hard but now dairy free became a necessity for my daughter recently so I’m working hard to make dairy free so she could also enjoy these. 

With a perfect combination of coconut and sesame flours as the flavor of brewed tea, these maple tea donuts have all the warm fall flavors and amazing soft spongey texture. Perfect fluffy donut with maple flavor and won’t spike your blood sugar if you’re diabetic or following a keto diet.

As a mother of 3 I try my best to create special memories my kids will cherish when they become adults and have children. Being a sugar-free food blogger, I am constantly reinventing traditional recipes to make them healthier for myself and my family. My kids are getting accustomed to what unique twist I will make from a classic recipe and today’s keto donuts recipe is no different

Carbs in Traditional Plain Donuts

According to Cronometer, a plain donut from Dunkin Donuts has 23 grams of carbs, and 200 calories and very little dietary fiber, .7 so the net carb count would be 22.3 grams.

Whether you track total carbs or net carbs, either are way too high if you’re on a keto diet or looking to improve insulin resistance and have better blood sugar balance. 

Our maple tea low carb keto donut recipe has 7 grams of carbs, 4 grams of dietary fiber for a final carb count of 3 grams net carbs. All the nutritional information is on the printable recipe card at the bottom of this page. 

I doubt there are many kids who’ve never been to a donut shop and haven’t tried a traditional donut so the taste of one is probably something they’ve enjoyed.

Taking a comfort kind of food like this and reimagining it into a guilt free one is most likely not something kids might be too excited about. Except of course, once they taste them. Then their minds will be blown!

My kids were super surprised and thrilled with these keto maple donuts and were almost in shock at how good they were! Reinventing a carb laden donut with a gluten, grain, and sugar free one might not get you too excited, but if you’ve been following my blog long enough, you know this is how I work. 

Don’t need a dairy free donut recipe? Maybe pumpkin donuts might be more what you’re looking for! Try these Pumpkin Spice Keto Donut recipe for a nice treat and they also have a paleo option as well!

Even the optional frosting maple glaze is sugar free and dairy free! The BEST part about these donuts is using Lipton Cold Brew!

No boiling needed, just steep a few minutes and the rest just goes in the mixer! It’s quick and easy and your family will most certainly thank you!

Can I swap the sesame flour?

Sesame flour and almond flour don’t behave exactly the same, but for most baking recipes you can substitute them close to a 1:1 ratio by volume.

The main difference: sesame flour is denser and more absorbent than almond flour. 

Here’s a quick guideline:

• ½ cup sesame flour ≈ ¾ cup almond flour
• If the batter seems too wet, reduce liquids slightly.
• If it seems too dry, add 1–2 tablespoons more liquid or extra egg whites.

Can I swap the sweetener?

​You can swap the sweeteners I used with powdered erythritol but there may be an aftertaste or a cooling effect from that particular low-carb sweetener.

​Why I Use Two Sweeteners in This Recipe

You’ll notice that I use both monk fruit with allulose and a touch of cinnamon liquid stevia here. People often ask, “Why both? Isn’t one enough?”

After years of creating sugar-free recipes since 2011, I’ve found that blending sweeteners gives the best overall flavor. Each one has its strengths, but also its quirks:

• Monk fruit with allulose provides a clean sweetness and helps with bulk and texture, especially in baked goods.
• Liquid stevia (in this case, cinnamon-flavored) adds a little extra pop of sweetness and warmth without adding bulk.

When you combine them, they balance each other out. The stevia helps enhance flavor notes, while the allulose rounds out any sharper edges. Together, they smooth away any aftertaste you might notice if you used just one alone.

It’s this layering approach that has allowed me to make recipes taste as close to traditional sugar-sweetened versions as possible—without the sugar.

Here’s my Sweetener Guide & Conversion Chart to help you!

Why This Recipe Uses Both Baking Powder and Baking Soda

When it comes to leavening agents, I often get asked, “Why do you need both?”

Here’s the scoop:

• Baking powder is a complete leavener on its own—it already has an acid mixed in, so it reacts when combined with liquid and again when heat is applied. It gives the donuts a light, fluffy lift.
• Baking soda needs an acid to activate. In this recipe, ingredients like the maple tea (slightly acidic) and sweeteners help provide that balance. Baking soda not only helps with a great rise, but it also improves the browning and can cut any bitterness from the flours.

Using both together creates just the right fluffier texture and color: baking powder ensures reliable lift, while baking soda fine-tunes the rise, flavor, and golden finish.

It’s a little baking science trick that makes these donuts soft and airy instead of dense or flat.

More Low Carb Maple Recipes you might enjoy:

• Maple Coconut Fudge
• Maple Pecan Coconut Candy Bars
• Slow Cooker Maple Custard

Sugar-Free Keto Paleo Maple Tea Donuts

Print

Sugar-Free Keto Paleo Maple Tea Donuts

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 donuts

Calories 121kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3/4 cup cold water
• 1 cold brew tea bag
• 1/2 cup coconut flour
• 1/2 cup sesame flour or see notes above to swap
• 1/2 cup Monk Fruit Allulose brown sugar substitute or see notes above
• 1 tsp ground cinnamon
• 1 tsp baking powder read why I use both powder and soda above
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 eggs
• 2 tbsp avocado oil or coconut oil or olive oil
• 2 tsp maple extract
• 1 1/2 tsp cinnamon liquid stevia

Optional Glaze:

• 4 ounces canned coconut milk chilled
• 1/4 cup Sugar Free Maple syrup
• 1/2 tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees F.
• Steep the tea bag in water for 5 minutes.
• While the tea is steeping, whisk the coconut flour, sesame flour, sugar sub, cinnamon, baking powder, baking soda and salt together in a large bowl.
• In a stand mixer, add the eggs, oil, maple extract and liquid stevia or add to a large mixing bowl.
• Squeeze out the tea bag and discard then pour the tea into the mixer or large mixing bowl with wet ingredients.
• Blend on high until combined or use an electric hand mixer then add the dry ingredients into the wet ingredients and blend until incorporated.
• Grease 2 donut pans and spread the donut batter evenly into each cavity of the donut pan to make 8 donuts.
• Bake for 15-20 minutes until golden brown.
• Cool slightly then remove from pan to finish cooling on a wire rack.
• Mix the optional glaze together in a bowl and spread over each donut if desired.
• Mix the optional glaze recipe together in a small bowl and drizzle or spread over each donut if desired.

Video

Notes

Nutrition Info is without optional glaze.

3 g net carbs

This recipe was first published in November 2016 and updated with video in October 2019. 

Nutrition

Serving: 1donut | Calories: 121kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 52mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 0.1mg

The post Sugar Free Low Carb Keto Paleo Maple Tea Donuts appeared first on Sugar-Free Mom.

What is Keto Angel Food Cake?

This keto angel food cake recipe is adapted from my very popular dairy free cloud bread recipe. It’s perfectly spongey, light and fluffy cake and it’s easy to make!

Regular angel food cake can be difficult to make, is often made with white or wheat flour and of course is loaded with sugar so it’s not something to have if you’re following a keto diet. 

I have another, more traditional Low Carb Angel Food Cake that is made with a low carb , nut free flour so no almond flour and has a bit more substance to it. For that cake batter I used sesame flour not coconut flour.

But once I made my dairy free cloud bread I knew this angel food cake would be even easier and more forgiving than a traditional angel food cake recipe. 

What is Dairy Free Cloud Bread?

For those of you who are unfamiliar with Cloud bread, it’s also known as Oopsie Bread. It is a low carb bread made with just a few ingredients. It’s high protein, gluten free, low carb, low calorie, and keto friendly, making it a great option for those with dietary restrictions.

This bread dates back to the 1970’s when the Atkins diet was introduced. The texture is light and airy, resembling more of a meringue like texture. I tried the orginial version using cream cheese and felt it just stuck to the roof of my mouth and was not appealing at all. 

I adapted my own version and turned the cloud bread into a loaf with much better taste and texture.

The newest version is Dairy Free Cloud Bread Loaf and today I’m showing you how to turn the loaf into keto strawberry angel food cake!

Are egg whites keto friendly?

Yes egg whites are very keto friendly. One egg white from one large egg has 17 calories and .2 grams of carbs with 3.6 grams of protein and very low fat as well, just .1 grams.

How to Make Strawberry Keto Angel Food Cake

Ingredients

Fresh egg whites at room temperature which helps them to combine better and not deflate.

Warm water about 90 degrees

White vinegar

Berry extract or vanilla extract

Berry liquid stevia or see FAQs below

Egg white protein powder

Strawberry whey protein powder

Monk Fruit Sweetener with Allulose Confectioners sweetener

Allulose, liquid

pinch of salt

Directions

Preheat your oven to 300 degrees F.

Set a silicone bundt pan on a large baking sheet pan and set aside.

Place your egg whites, warm water, vinegar, berry extract and berry liquid stevia in a stand mixer and whip until stiff peaks form.

Place your egg white protein powder, strawberry whey protein powder, water, confectioners, Allulose and salt in a high powered blender or food processor and blend until smooth.

Once your egg whites are stiff, slowly pour your blender mixture into the stand mixer on low speed to incorporate.

The whites may flatten a little but don’t worry, this will not matter and the cake will still rise. Once combined, pour batter into the bundt pan.

Bake for 1 hour. Don’t open oven door, turn oven off and allow cake to stay in oven for another 5 minutes.

Remove and allow to cool in bundt pan on counter for 2 hours. After that, flip cake over onto baking sheet pan for another hour.

Carefully take a sharp knife to loosen cake around the center tube. You should now be able to carefully remove the cake from the Angel Food Cake Pan.

Serve with fresh berries and my Strawberry Whipped Cream Cheese Frosting!

Tools to Make Keto Angel Food Cake

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

Silicone Bundt Pan which is an ungreased tube pan and will help with easy removal and not destroying your cake.

FAQs Keto Strawberry Angel Food Cake

Can I swap the strawberry whey protein?

You can swap out the strawberry whey protein with more egg white protein powder or use vanilla whey protein powder.

Can I swap the egg white protein powder?

I would not recommend leaving out the egg white protein powder if you want the best results for this keto angel food cake. I used the brand Keto Chow but any egg white protein powder should work. I linked to the Jay Robb brand since it’s a bit cheaper.

Can I leave out the liquid Allulose?

I would not recommend leaving out the liquid Allulose as that is what helps create the best chewy texture. If you can’t get liquid Allulose where you live, I would suggest using granular Allulose instead.

Can I Swap the Berry Liquid Stevia?

Yes if you would like to use another low carb sweetener instead of berry stevia. Use my Sweetener Guide and Conversion Chart to help you decide how much to use in place of the stevia.

Tips for Best Keto Angel Food Cake

Egg Whites need to be at Room temperature. Using fresh room temperature eggs will get the most aeration combined with the warm water and be less likely to deflate the peaks once whipped.

Warm water needs to be at 90 degrees F.

Use Fresh eggs as opposed to using carton egg whites which will ensure the best aeration and structure.

Use white vinegar instead of cream of tartar. I’ve made my cloud bread as well as many other recipes using egg whites and it seems to help with the whites not deflating as much.

Use a blender or Food processor for all ingredients not going into stand mixer with egg whites.

You can sift the dry ingredients together but for the best results add all dry ingredients to a blender or food processor to combine them thoroughly and make them a bit smoother in texture as well. 

 How to Store Keto Angel Food Cake

Store any leftover angel food cake, covered in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.

What to Do with leftover Egg Yolks

Butter Pecan Ice Cream

No Churn Vanilla Ice Cream

Coffee Ice Cream

 Can You Freeze Angel Food Cake?

Yes you can freeze keto angel food cake. Bake, cool completely and do not frost. You can even slice individual pieces, wrap each piece with parchment paper and store in a plastic bag for up to 3 months.

Nutritional Information Below does not include the added frosting.

More Keto Egg White Recipes

Keto Macaroons

Keto Berry Pavlova

If you prefer an Angel Food Cake recipes using a keto flour mixture as opposed to egg white powder, try this Gluten-Free Angel Food Cake recipe instead. 

Sugar Free Keto Angel Food Cake

Print

Light Sugar Free Low Carb Keto Angel Food Cake Recipe

Prep Time 15 minutes minutes

1 hour hour

Servings 8 servings

Calories 69kcal

Ingredients

• 12 egg whites room temp
• 1/3 cup warm water about 90 degrees
• 1 teaspoon white vinegar
• 1/2 teaspoon berry extract or vanilla extract
• 1 teaspoon Berry liquid stevia or see notes above to replace
• 1/2 cup egg white protein powder
• 1/2 cup strawberry whey protein powder
• 1/2 cup water
• 1/2 cup Monk Fruit Allulose Confectioners sweetener
• 1/3 cup Allulose, liquid
• pinch salt

Instructions

• Preheat your oven to 300 degrees F. Set a silicone bundt pan on a large baking sheet pan and set aside.
• Place your egg whites, warm water, vinegar, berry extract and berry liquid stevia in a stand mixer with whisk attachment and whip until stiff peaks form.
• Place your egg white protein powder, whey protein powder, water, confectioners, Allulose and salt in a high powered blender or large mixing bowl using an electric mixer and blend until smooth.
• Once your egg whites are stiff, slowly pour your blender mixture into the stand mixer on low speed to incorporate.
• The white mixture may flatten a little but don't worry, this will not matter and the cake will still rise. Once combined, pour batter into the ungreased silicone bundt pan.
• Bake for 1 hour. Don't open oven door, turn oven off and allow cake to stay in oven for another 5 minutes. Let cake cool in bundt pan on counter for 2 hours. After that, flip cake over onto baking sheet pan for another hour.
• Carefully take a sharp knife to loosen cake around the center tube. You should now be able to carefully remove the cake from the pan.
• Enjoy with my Strawberry Whipped Cream Cheese Frosting!

Notes

This recipe was first posted in June 2022. Since there is no dietary fiber, net carbs are the same as total carbs. 1 g net carbs. 

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 1g | Protein: 15g | Fat: 0.1g | Sodium: 85mg | Potassium: 100mg | Sugar: 0.3g | Calcium: 32mg | Iron: 0.04mg

The post Light Sugar Free Low Carb Keto Angel Food Cake Recipe 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. 

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.

Traditional German Chocolate Cake recipe versus Creamy Cheesecake

A traditional German chocolate cake features a double layer cake with a coconut pecan frosting.  

I didn’t want to go through the effort of turning a German cake into a low-carb chocolate cake and then making cake layers and having to wait for it to cool before adding frosting, just felt like too much time and work, but still wanted the same authentic flavors. 

Since I was thinking about Mother’s day, I opted for a no bake decadent dessert recipe with less effort in the kitchen and using keto-friendly ingredients that don’t spike ones blood sugar for those on a low carb diet or keto diet like me. 

Ingredients for Keto German Chocolate Cheesecake 

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

For the no bake crust, you need  unsalted, raw sunflower seeds, unsweetened cocoa powder, coconut flour, Monk Fruit Allulose confectioners, salt, and room temperature butter, but you can also swap with coconut oil.

For the Cheesecake you need, Sugar Free Chocolate Chips (Lily’s brand) or sugar free chocolate bars, softened cream cheese, Better than Sugar Confectioners, unsweetened cocoa powder, chocolate liquid Monk Fruit, vanilla extract and heavy cream.

For the Topping you need, butter, low carb confectioners, heavy cream, salt, caramel extract or vanilla extract and unsweetened shredded coconut.

Optional toppings are chopped pecans and sugar free chocolate chips melted to drizzle over the top if desired.

How to Make Keto Sugar Free German Chocolate Cheesecake

Crust

Lightly grease the bottom and sides of a 9-inch springform pan.

Place dry ingredients into a food processor and pulse until combined, then add butter, process until combined.

Press on the bottom of the pan as evenly as possible. Set aside.

Cheesecake

Place chocolate chips in a large mixing bowl, glass, that fits snugly over a small sauce pan filled with water. Bring the water to a boil over medium heat and continually stir the chips until smooth and melted. Remove from heat. Set aside.

Place the cream cheese into a stand mixer with the paddle attachment or large bowl and use an electric hand mixer to blend cheese until smooth.

Add the confections sugar free sweetener, cocoa, monk fruit and vanilla extract. Blend until incorporated. Taste and decide if you need more sweetener.

Pour in the heavy cream using the whisk attachment and whip until fluffy, will take a few minutes. Start slow then increase speed.

Reduce the mixer to low speed, pour in the melted chocolate chips and blend until well combined.

Spread over the crust and chill for 1 hour.

Topping

Place the butter in a medium sized sauce pan over low heat, once melted whisk in the sweetener and cook for 3-4 minutes until nicely browned.

Pour in the heavy cream and bring to a boil, then simmer for 8-10 minutes until mixture starts to thicken.

Once the mixture coats the back of a spoon and is reduced by half, it’s done. Remove from the heat and stir in the salt and caramel extract until combined then stir in the coconut.

Spread topping over the cheesecake layer. Refrigerate at least 2 hours before serving. Add optional toppings if desired for serving.

FAQs

Can I swap out the sugar substitute used?

If you don’t want to use the Monk Fruit Allulose sweetener, you can use any low carb sweetener you like, just be sure to use a confectioners style, not granular.

I highly recommend keeping in the chocolate liquid monk fruit for the cheesecake mixture as that will enhance the chocolate flavor.

Please use my sweetener guide and conversion chart to help you decide how much to use in place of what I use in the recipe. 

The best way to figure out the sugar free sweeteners you enjoy is to test out different ones in recipes. Always taste test before baking a keto dessert.

I’ve been sugar free for 17 years so what I find perfectly sweet enough may not be sweet enough for you and your family and friends. Finding the right sweetener for you will make a huge difference as to whether you can make this a sustainable lifestyle or not. 

The only thing I will caution you on is to always use a small about of any sweetener because you can always add more if needed, but you can’t take it away if you use too much. 

Can I use nuts instead of sunflower seeds?

​If you don’t have any nut allergies in the family as I do with my youngest son being allergic to peanuts and tree nuts, feel free to swap out the sunflower seeds with almond, pecans or walnuts. 

You will see my cheesecake has a pecan topping in the photos and that is totally optional. I chose to add them since I knew my son wouldn’t be eating this as he isn’t into chocolate cheesecake. Otherwise this low carb dessert is totally nut free. 

Can I use unsweetened chocolate instead of sugar free chocolate chips?

​I would not recommend using unsweetened chocolate bars because they have no fat in there and tend to not melt as well as sugar free chocolate chips or bars. You would also have to compensate with adding more sweetener to this recipe. 

Can I make this dairy free?

​Yes you can make this creamy chocolate cheesecake dairy free by swapping the cream cheese used for vegan cream cheese and swapping the heavy cream for canned coconut milk.  

I do not recommend swapping the heavy cream with almond milk as it does not have enough fat and will not create a creamy texture for the coconut frosting on top. Swap butter with melted coconut oil. 

More Sugar Free Delicious Desserts for Special Occasions

​Chocolate Brownie Mousse Cake

Carrot Cake Cheesecake

Italian Lemon Cream Cake

No Bake Coffee Cheesecake

Berry Cream Cheese Coffee Cake

No Bake Sugar Free Keto Low Carb German Chocolate Cheesecake

Print

No Bake Sugar Free Keto Low Carb German Chocolate Cheesecake

Servings 16 servings

Calories 421kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Crust

• 1/3 cup sunflower seeds unsalted, raw
• 1/3 cup unsweetened cocoa powder
• 1/3 cup coconut flour
• 1/3 cup Monk Fruit Allulose confectioners
• 1/4 tsp salt
• 4 tbsp butter room temp

Cheesecake

• 9 ounces Sugar Free Chocolate Chips (Lily's brand)
• 24 ounces cream cheese
• 3/4 cup Monk Fruit Allulose Confectioners
• 1 tbsp unsweetened cocoa powder
• 2 tsp chocolate liquid Monk Fruit
• 1 tsp vanilla extract
• 1 cup heavy cream

Topping

• 6 tbsp butter melted
• 1/2 cup Monk Fruit Allulose confectioners
• 1/2 cup heavy cream
• 1/8 tsp salt
• 1 tsp caramel extract or vanilla extract
• 3 ounces unsweetened shredded coconut

Optional toppings

• 1/2 cup chopped pecans
• 2 ounces sugar free chocolate chips melted to drizzle

Instructions

Crust

• Lightly grease the bottom and side of a 9-inch springform pan.
• Place ingredients into a food processor and pulse until combined.
• Press on the bottom of the pan as evenly as possible. Set aside.

Cheesecake

• Place chocolate chips in a large glass bowl that fits snugly over a small sauce pan filled with water. Bring the water to a boil over low heat and continually stir the chips until smooth and melted. Remove from heat. Set aside.
• Place the cream cheese into a stand mixer with the paddle attachment or large bowl and use an electric hand mixer to blend cheese until smooth.
• Add the confections sugar free sweetener, cocoa, monk fruit and vanilla extract. Blend until incorporated. Taste and decide if you need more sweetener.
• Pour in the heavy cream using the whisk attachment and whip until fluffy, will take a few minutes. Start slow then increase speed.
• Reduce the mixer to low speed, pour in the melted chocolate chips and blend until well combined.
• Spread over the crust and chill for 1 hour.

Topping

• Place the butter in a medium sized sauce pan over low heat, once melted whisk in the sweetener and cook for 3-4 minutes until nicely browned.
• Pour in the heavy cream and bring to a boil, then simmer for 8-10 minutes until mixture starts to thicken.
• Once the mixture coats the back of a spoon and is reduced by half, it's done. Remove from the heat and stir in the salt and caramel extract until combined then stir in the coconut.
• Spread topping over the cheesecake layer. Refrigerate at least 2 hours before serving. Add optional toppings if desired for serving.

Notes

6 g net carbs

This recipe was first published in May 2023.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 9g | Protein: 5g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 247mg | Potassium: 115mg | Fiber: 3g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.4mg

The post Sugar Free Keto Low Carb German Chocolate Cheesecake appeared first on Sugar-Free Mom.

What is Tres Leches Cake?

A traditional Tres Leches cake recipe is as type of sponge cake or butter cake using 3 kinds of milk to soak the cake in, typically evaporated milk, sweetened condensed milk and heavy cream.

Perfect for a special occasion, like Cinco de Mayo, which is May 5th!

Although my version is low carb and sugar free vanilla sponge cake, my keto recipe takes on the traditional with a vengeance!

It’s moist texture combined with our keto cream recipe then topped with some amazingly delicious sugar free whipped cream, you will impress even the non low carb friends and family in your life!

Carbs in Traditional Tres Leches

According to the app Cronometer, one slice, about 124 grams of Trader Joe’s Tres Leches cake has 29 grams of carbs with 360 calories!

That is way too many carbs if you’re on a keto diet or even low carb diet as a spike in blood glucose will surely follow then a crash and more cravings. Don’t give in to temptations at the market, make it at home where you can control the ingredients!

Carbs in our Keto Tres Leches

This beautiful new recipe will curb your sweet tooth for sure and it’s has just 5 total grams of carbs!

If you follow net grams of carbs, the dietary fiber is 2 grams so that makes this keto tres leches cake just 3 g net carbs per slice!

All the rest of the nutritional information is on the printable recipe card at the bottom of this page. 

Low Carb Keto Tres Leches Cake

With an airy light texture despite the top of the cake being soaked in delicious milk and cream, it’s oozing pockets of cream that spill out when sliced, is nothing less than spectacular!

Many low carb cakes are often made with almond flour, but since my youngest son has a tree nut allergy, I very rarely use almond flour. My favorite option is coconut flour. 

While it does take some time to learn to bake with coconut flour, you would be surprised at how much lighter of a cake you’ll get as opposed to using almond flour.

I’m sure many of you have been burned by one to many recipes using coconut flour that truly just made you think you hated coconut flour, but honestly it was probably the recipe itself.

If the recipe using coconut flour doesn’t have enough liquids to support its absorbent nature, baked goods will be dry. 

Don’t believe me? Look at the comments for these amazing Chocolate Chip Muffins! 

Coconut Flour Cake

If the look of this doesn’t get you excited I’m not sure what will.

Although it’s got a coconut flour base that’s not even a factor in flavor, especially if you’re not a fan of coconut.

It’s just a slight hint, the overwhelming flavor of the cream mixture is all you will notice upon each soft milky bite.

Seen here topped with my Sugar Free Cannoli Frosting and some chocolate chips for a bit of color.

You want to see those holes, don’t feel like you made a mistake in baking it. The holes hold all that creaminess!

If I were trying to impress company that weren’t accustomed to sugar free low carb desserts, this is the one I’d make. It’s fool proof and perfect.

Make this for your next family and friends get together and you will impress them beyond belief!

AND I would know this because NONE of my family is low carb and sugar free BUT me, so I brought it, they tried it and they loved it, even the picky hubby of mine! Rave reviews!

Can I swap the milk and cream?

If you want to swap the coconut milk with regular milk, or another milk of choice, that works too. If you don’t have Half & Half or prefer not to use it, you can use all heavy cream instead.

I also have my keto condensed milk recipe that would also be a good replacement of the Half & Half and heavy whipping cream. 

More Keto Cinco de Mayo Recipes

Pico de Gallo

Best Guacamole

Restaurant Style Salsa

Chicken Carnitas

Cheesy Taco Shells

For Real Tortillas

Taco Tortilla Chips

Sugar Free Tres Leches Cake (Low Carb, Keto, Nut Free) 

Print

Sugar Free Low Carb Tres Leches Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 slices

Calories 233kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1 cup Monk Fruit Allulose sweetener divided or other granulated sugar free substitute
• pinch salt
• 6 eggs separated
• 1/2 cup melted butter cooled
• 1 tsp vanilla extract
• 1 tsp vanilla stevia
• 1/2 cup unsweetened coconut milk or see notes above to swap
• 1/2 cup Half & Half see notes above to swap
• 1/2 cup heavy cream see notes above to swap
• optional: 1/4 cup Brandy
• 2 cups Sugar Free Cannoli Frosting

Instructions

• Preheat oven to 375 degrees F.
• Line a 9 inch spring form pan with parchment paper.
• Whisk the dry ingredients together; coconut flour, baking powder and 1/2 cup sweetener together in a large bowl. Set aside.
• Place the egg whites into a stand mixer or mixing bowl and use an electric mixer, with the remaining sweetener and blend until stiff peaks form.
• In another bowl whisk the egg yolks, butter, vanilla extract and vanilla stevia.
• Fold the coconut flour mixture into the egg yolk mixture.
• Gently fold in the stiffened egg whites in small batches into the coconut flour until a smooth batter forms.
• Pour batter into pan and bake for 25-30 minutes until golden brown. Set aside to cool for about 20 minutes, do not remove from the pan.
• Take a skewer stick and poke holes in cake about half way, but not all the way to the bottom of the pan so the cream doesn't leak out.
• In another medium bowl whisk together the coconut milk, Half & Half, heavy cream and optional brandy.
• Pour this milk mixture over the cake into all the holes. Allow to stand for 30 minutes.
• For best results, cover with plastic wrap and refrigerate for at least one hour then remove the sides of the spring form pan before frosting.
• Frost before serving and enjoy with fresh berries of desired!
• Store leftovers covered in the fridge or an airtight container for up to 7 days. 

Video

Notes

This recipe was first published in August 2015 and updated with video in June 2019.

This cake makes 12 slices and one slice has 3 g net carbs.

Nutrition Info INCLUDES frosting because you NEED it, can’t make the cake showing holes on top.

Nutrition

Serving: 1slice | Calories: 233kcal | Carbohydrates: 5g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 135mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.6mg

The post Sugar Free Low Carb Keto Tres Leches Cake (Nut Free) appeared first on Sugar-Free Mom.

Low-Carb Carrot Cake Cheesecake

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

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

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

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

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

Keto CHEESECAKE

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

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

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

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

Best Keto Carrot Cake Recipe

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

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

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

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

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

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

Carbs in Traditional Carrot Cake

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

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

How to Make Low Carb Carrot Cake

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

Cheesecake

cream cheese, room temperature

sour cream

heavy cream

vanilla liquid stevia

vanilla extract

Low Carb Confectioners sweetener

salt

eggs

Carrot Cake

large eggs

heavy cream

avocado oil or melted coconut oil

lemon juice

vanilla liquid stevia

coconut flour

grated carrot 

coconut, shredded, unsweet

ground flaxseed

Brown Sugar Sub 

Allspice or use a combination of cinnamon nutmeg, cloves

baking powder

baking soda

salt

Cream Cheese Frosting

cream cheese, softened or mascarpone cheese

heavy cream

vanilla liquid stevia

pinch salt

Instructions

Cheesecake

Preheat oven to 325 degrees F.

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

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

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

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

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

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

Carrot Cake

Preheat oven to 350 degrees.

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

Add the remaining ingredients and blend until combined.

Pour cake batter into a greased 9 inch spring form pan

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

Allow to cool 1 hour.

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

Assemble

Remove spring form from around each of the cake pans.

Place the cheesecake onto serving platter.

Lay the carrot cake on top of the cheesecake.

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

Keep refrigerated until serving.

How To Store

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

Low-Carb Sweetener Options

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

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

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

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

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

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

Brenda’s Best Tips

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

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

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

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

More Easter Keto Dessert Recipes

Chocolate Easter Nests

Peanut Butter Easter Eggs

Cookie Dough Easter Eggs

Sugar Free Jello Eggs

Peanut Butter Caramel Easter Eggs

Caramel Easter Eggs

Keto Carrot Cake Cheesecake

Print

Low Carb Keto Carrot Cake Cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 446kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cheesecake

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

Carrot Cake

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

Cream Cheese Frosting

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

US Customary – Metric

Instructions

Cheesecake

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

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

Carrot Cake

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

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

Assemble

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

Video

Notes

 5 g net carbs per slice

 

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

Nutrition

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

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