So you're eating keto, or maybe you're not! Either way, these treats are sure to satisfy that sweet tooth.
Keto Lava Cake
4 tablespoons cocoa powder
4 tablespoons Swerve powdered sugar
4 large eggs, beaten
2 tablespoons heavy cream
2 teaspoons vanilla
½ teaspoon baking powder
Pinch of salt
1 tablespoon grass-fed butter
Special Equipment - 4 Ramekins
Preheat the oven to 350 degrees. Prepare 4 ramekins greased with grass-fed butter.
In a small bowl, combine cocoa powder and “sugar” until thoroughly mixed. Set aside.
In another small bowl, beat egg until thickened, approximately 3 minutes. Fold in cocoa and sugar mixture, and then add cream, vanilla, baking powder, and salt. Divide batter between 2 ramekins, and bake for 9 to 11 minutes until batter is set but still jiggly.
Remove cakes from oven. Serve immediately.
Mini Keto Cheesecake
12 Mini Cheesecakes
For the crust:
1 cup almond flour, lightly toasted
1 cup pecans, finely ground
4 tablespoons grass-fed butter, and melted
Pinch of salt
For the cheesecake:
1 ½ cups cream cheese, at room temperature
¼ cup grass-fed butter, at room temperature
½ cup sour cream, whipped
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 tablespoons Swerve sugar (optional to use Xylitol)
Make the crust - Prepare a muffin pan with liners, and set aside.
In a medium bowl, combine almond flour, pecans, butter, and salt until mixture sticks together. Divide evenly into muffin liners, and press into the bottom of the pan. Refrigerate while you make the filling.
Make the cheesecake - In a medium-size bowl, whip cream cheese and butter until thoroughly mixed and creamed. Fold in whipped sour cream. Add vanilla, lemon, and swerve sugar then drop into prepared crusts.
Place cheesecakes into the fridge, and let set overnight. Cheesecakes will keep up to 5 days in the fridge.
NOTES: Swerve sugar is a sugar replacement made of Erythritol which is a sugar alcohol. ZERO NET CARBS!
Brown Butter Pecan Ice Cream
13 ½ ounces coconut milk (a little over 1 ½ cups)
⅓ cup Swerve sugar (optional to use Xylitol)
¼ teaspoon xanthan gum
⅓ cup browned butter
1 tablespoon bourbon
2 cups heavy cream, whipped
1 cup pecans, toasted and chopped
In a medium saucepan, combine coconut milk, sugar, and xanthan gum, and cook until thickened, approximately 5 to 7 minutes.
Remove from heat, and stir in browned butter and bourbon. Allow mixture to cool completely, and transfer to a large bowl. Fold in whipped cream and pecans, then transfer to a freezer-safe storage container.
Freeze for 4 to 6 hours and serve. Ice cream will keep up to 10 days covered in the freezer.