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Salted Caramel Turtle Bark

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This Salted Caramel Turtle Bark recipe is so quick & easy to make! Caramel, pecans and dark chocolate are combined in this simple salted caramel turtle bark candy. If you like chocolate turtles, you’re going to love this easy shortcut recipe!

Salted Caramel Turtle Bark

What is Salted Caramel Turtle Bark?

Salted caramel chocolate bark features dark chocolate (you can use any type chocolate), that’s topped with toasted pecans and delicious caramel. I sprinkled it lightly with flaky sea salt, which makes it taste like a deluxe sweet-and-salty chocolate candy bark.

It makes a simple holiday gift idea for friends, family or your kid’s teachers and instructors. The five-ingredient salted caramel chocolate bark will be very much appreciated and enjoyed!

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What Ingredients Do I Need to Make Salted Caramel Turtle Bark?

To make this delicious Salted Caramel Turtle Bark, you’ll only need 5 Ingredients:

  • Dark Chocolate Chips
  • Soft Caramels
  • Heavy Cream
  • Pecans
  • Flaky Sea Salt

Salted Caramel Turtle Bark

How do you Make Salted Caramel Turtle Bark?

To make this easy Salted Caramel Turtle Bark,

Step 1: Line a baking sheet with parchment paper. Set aside. Then (on a different pan) roast the pecans in the oven at 300 F for 5 – 7 minutes or until roasted. (Optional, you can skip roasting the pecans if needed)

Step 2: Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Pour the melted chocolate onto the prepared baking sheet and use a spatula or a knife to spread it into a thin layer, about 1/4-inch thick.

Step 3: While the chocolate is still wet, melt the (unwrapped) soft caramels with the heavy cream in a microwave-safe bowl at 30 second increments until melted, stirring in between. Stir until smooth then drizzle it over the chocolate. Cover with the roasted pecans, then sprinkle the salt on top.

Step 4: Refrigerate the caramel bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand or use a knife to cut into pieces. Serve immediately.

Salted Caramel Turtle Bark

MORE GLUTEN FREE HOLIDAY RECIPES TO TRY:

Salted Caramel Turtle Bark

Recipe Notes for Making the Best Salted Caramel Turtle Bark

  • The easiest way to melt chocolate and caramel is in the microwave. Using 2 microwave-safe bowls, warm the chocolate and caramel at 30-second intervals, stirring after each. Microwaving for approximately 2 minutes total.
  • No microwave? Use a double boiler. Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Repeat the same steps to melt the soft caramel squares.
  • Chocolate bark stays most stable chilled, so I suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • The pecans don’t have to be roasted but I recommend roasting them.
  • Make sure and line your baking sheet with either parchment paper or a silicone baking sheet. Not only will this make cleaning up easier, but it’s easier to remove the chocolate after it hardens.
  • Any type of salt can be used for this recipe. I use flaky sea salt but regular table or Himalayan salt also work well. You can also skip adding salt altogether if you prefer.
  • When melting the caramels, you can 1 Tbsp of water instead of using the heavy cream if preferred.

Salted Caramel Turtle Bark

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Salted Caramel Turtle Bark

Salted Caramel Turtle Bark

This Salted Caramel Turtle Bark recipe is so quick & easy to make! Caramel, pecans and dark chocolate are combined in this simple salted caramel turtle bark candy. If you like chocolate turtles, you're going to love this easy shortcut recipe!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate, Dessert, gluten free
Prep Time: 10 minutes
1 hour
Servings: 24 pieces
Author: Lyndsay Baker

Ingredients

  • 2 Cups Chocolate Chips dark
  • 1 Package Caramels (269 g) soft
  • 1 Tbsp Heavy Cream
  • 1 Cup Pecans roasted
  • 1/2 Tsp Salt flaky sea salt

Instructions

  • Line a baking sheet with parchment paper. Set aside. Then on a different pan roast the pecans in the oven at 300 F for 5 - 7 minutes or until roasted. (Optional, you can skip roasting if needed)  
  • Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Pour the melted chocolate onto the prepared baking sheet and use a spatula or a knife to spread it into a thin layer, about 1/4-inch thick. 
  • While the chocolate is still wet, melt the unwrapped soft caramels with the heavy cream in a microwave-safe bowl at 30 second increments until melted, stirring in between. Stir until smooth then drizzle it over the chocolate.  Cover with the roasted pecans, then sprinkle the salt on top. 
  • Refrigerate the caramel bark to set, about 30 minutes. Once set, break it into small uneven pieces by hand or use a knife to cut into pieces. Serve immediately.

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Salted Caramel Turtle Bark

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If you Love this Gluten Free Salted Caramel Turtle Bark Recipe, check out some of my other Gluten Free Holiday Treat Recipes Here:

 

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Salted Caramel Turtle Bark

Keywords: Salted Caramel Turtle Bark Recipe; Gluten Free Salted Caramel Turtle Bark Recipe; Gluten Free Christmas Bark Recipes; Recipes using Chocolate and Caramel; Easy GF Desserts; Christmas toffee Recipes; Best Gluten Free Christmas Turtle Bark Recipes

 

White Chocolate Cherry Fudge

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 With just 4 ingredients and a few simple steps, this foolproof White Chocolate Cherry Fudge comes together in just 10 minutes. It’s perfect for gift-giving, holiday parties, or anytime you want a sweet, creamy treat. Show up to the next holiday celebration or family get-together with homemade fudge in hand, and everyone will be asking for the recipe! 

White Chocolate Cherry Fudge

What is White Chocolate Cherry Fudge?

White Chocolate Cherry Fudge is an easy to Make Gluten Free Christmas Treat. There are generally two types of homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I prefer the sweetened condensed milk because it makes making fudge fool-proof and super easy. In this recipe we combined deliciously creamy white chocolate fudge with juicy cherries and yummy chocolate sprinkles. It’s smooth, creamy, and loaded with bits of maraschino cherries. You’ll love it!

Fudge is huge a hit on dessert tables, grazing boards, and at holiday parties. Since it keeps well at room temperature, it can sit out for a few hours on a platter.

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White Chocolate Cherry Fudge

What Ingredients do you need to make White Chocolate Cherry Fudge?

To make this easy Christmas white chocolate fudge recipe, you only need 4 Ingredients:

  • White Chocolate Chips
  • Sweetened Condensed Milk
  • Maraschino Cherries
  • Chocolate Sprinkles

White Chocolate Cherry Fudge

How do you make White Chocolate Cherry Fudge

To make this delicious white chocolate cherry fudge:

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: Rinse the cherries then chop them up into small pieces. Use some paper towel to squeeze as much of the juice out of the chopped cherries as possible.

Step 3: In a large microwave safe bowl, add the white chocolate and the sweetened condensed milk and microwave for 2 minutes stiring a few times throughout. Stir the fudge until completely mixed. Then stir in the chopped cherries.

Step 4: Pour the fudge into the prepared pan and cover with the chocolate sprinkles. Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

White Chocolate Cherry Fudge

More Gluten Free Holiday Recipes To Try:

White Chocolate Cherry Fudge

Recipe Tips for making the Best White Chocolate Cherry Fudge

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it.
  • Store: This easy white chocolate fudge is best stored in a cool, dry place. You can store it at room temperature or in the fridge. At room temperature, fudge can last for 1 to 2 weeks. It’s important to store it in an airtight container, with parchment paper or wax paper between layers, and out of the heat or sun. In the fridge homemade fudge will last a little longer, up to 3 weeks.
  • To Freeze the fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a freezer bag. Press the air out of the bag and freeze flat.
  • 3 Cups of white Chocolate chips is = to approximately 2 1/2 regular sized (225 g) packages (so buy 3 bags of white chocolate chips)

White Chocolate Cherry Fudge

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White Chocolate Cherry Fudge

 With just 4 ingredients and a few simple steps, this foolproof White Chocolate Cherry Fudge comes together in just 10 minutes.
4.50 from 6 votes
Print Pin Rate
Course: Gluten Free Christmas Recipe
Cuisine: American
Keyword: cherry, chocolate, christmas, Dessert, gluten free
Prep Time: 10 minutes
Cook Time: 3 minutes
2 hours
Author: Lyndsay Baker

Ingredients

  • 3 Cups White Chocolate Chips
  • 1 Can Sweetened Condensed Milk
  • 1 Cup Maraschino Cherries
  • 2 Tbsp Chocolate Sprinkles

Instructions

  • Line an 8x8" pan with parchment paper and set aside.
  • Rinse the cherries then chop them up into small pieces. Use some paper towel to squeeze as much of the juice out of the chopped cherries as possible. 
  • In a large microwave safe bowl, add the white chocolate and the sweetened condensed milk and microwave for 2 minutes stiring a few times throughout. Stir the fudge until completely mixed. Then stir in the chopped cherries. 
  • Pour the fudge into the prepared pan and cover with the chocolate sprinkles. Refrigerate for 2 - 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

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White Chocolate Cherry Fudge

 

More Easy Gluten Free Recipes:

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White Chocolate Cherry Fudge

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Chocolate Pretzel Toffee Recipe

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You’re Family’s gonna love this Chocolate Pretzel Toffee Recipe. With a crunchy, salty pretzel layer covered in an easy homemade caramel and topped off with milk chocolate and colourful sprinkles. What’s not to love? With the perfect balance of sweet and salty, they’re a super addictive gluten free dessert.

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Chocolate Pretzel Toffee

What Is Chocolate Pretzel Toffee?

This recipe is similar to Christmas crack made with saltine crackers or ritz crackers. It’s a super popular Christmas Treat recipe that’s also made with homemade caramel and chocolate. We used pretzels instead of crackers and topped them with sprinkles instead of nuts. They’re a very yummy treat that’s quick and easy to make. Perfect for spoiling your friends and family over the holidays!

These gluten-free Christmas treats are perfect for food gifts, cookie plates or if you just want a festive treat to make while watching a Christmas movie. (It’s technically Christmas crack made with pretzels, but you can make them any time of year.)

Chocolate Pretzel Toffee Recipe

Ingredients Needed to Make This Chocolate Pretzel Toffee Recipe

The full printable recipe is in the recipe card below, but here’s what you’ll need:

  • Pretzels (gluten free)
  • Brown Sugar
  • Butter
  • Chocolate Chips
  • Sprinkles

Chocolate Pretzel Toffee Recipe

How do you make Christmas Crack Pretzel Toffee?

To make this easy recipe for Gluten Free Christmas Crack with Pretzels:

Step 1: You start by preheating your oven to 350 F. Then lay the pretzel sticks on the bottom of a tin foil lined square baking dish. (you could also use parchment paper here).

Step 2: Next you’ll simmer the brown sugar and butter. The exact temperature isn’t crucial, you’ll just want to boil it until it thickens and the colour begins to darken. When you’re simmering the caramel, make sure you let it boil rapidly (over medium-low heat) for 3-5 minutes.

Step 3: Once your caramel is ready, immediately pour it over your pretzels! Then bake for 5 minutes or until the caramel is bubbly. Immediately cover with the chocolate chips. Let sit for 3 to 5 minutes or until the chocolate is melted enough to spread.

Step 4: Spread the chocolate evenly over the top, then cover with the sprinkles. Place in the fridge or freezer until set, around 1 hour. Then cut into pieces. Store this Christmas toffee crack in the fridge in an air tight container for up to 7 days.

Chocolate Pretzel Toffee Recipe

Questions about making Chocolate Pretzel Toffee

What if I don’t have gluten free pretzels? You can use gluten free crackers instead. You can also make them with gluten free graham crackers or wafers instead of pretzels.

What can I use instead of using sprinkles? If you don’t want to use sprinkles you can use chopped nuts and/or sea salt on top instead. I like pecans or peanuts best. Crushed candy cane also makes a great topping.

What chocolate should I use? I used milk chocolate chips but you could use dark chocolate, white chocolate or semi-sweet chocolate. Use whatever your preference is.

Chocolate Pretzel Toffee Recipe

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Chocolate Pretzel Toffee Recipe

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Chocolate Pretzel Toffee Recipe

Recipe Tips for making the Best Gluten Free Pretzel Toffee:

  • To make a thin bark style pretzel toffee, use a larger baking sheet and spread the pretzels out flat onto it before covering it with the caramel.
  • Make this recipe vegan by using vegan butter and vegan chocolate.
  • Store this Christmas toffee crack in the fridge in an air tight container for up to 7 days.
  • Covering your baking sheet is an important step that makes the whole process much easier and cleaner. Once the Christmas crack candy with pretzels has been chilled, you can peel back the aluminum foil and gently break apart the toffee bark. 

Chocolate Pretzel Toffee Recipe

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Chocolate Pretzel Toffee Recipe

Chocolate Pretzel Toffee Recipe

You're Family's gonna love this Chocolate Pretzel Toffee Recipe. With a crunchy, salty pretzel layer covered in an easy homemade caramel and topped off with milk chocolate and sprinkles.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, Dessert, gluten free
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 20 approximately

Ingredients

  • 2 Cups Pretzels gluten free
  • 1/2 Cup Butter
  • 1/2 Cup Brown Sugar
  • 1 Cup Chocolate Chips
  • 2 Tsp Sprinkles

Instructions

  • You start by preheating your oven to 350 F. Then lay the pretzel sticks on the bottom of a tin foil lined square baking dish. (you could also use parchment paper here).
  • Next you’ll simmer the brown sugar and butter. The exact temperature isn’t crucial, you’ll just want to boil it until it thickens and the colour begins to darken. When you’re simmering the caramel, make sure you let it boil rapidly (over medium-low heat) for 3 - 5 minutes.
  • Once your caramel is ready, immediately pour it over your pretzels! Then bake for 5 minutes or until the caramel is bubbly. Immediately cover with the chocolate chips. Let sit for 3 to 5 minutes or until the chocolate is melted enough to spread.
  • Spread the chocolate evenly over the top, then cover with the sprinkles. Place in the fridge or freezer until set, around 1 hour. Then cut into pieces. Store this Christmas toffee crack in the fridge in an air tight container for up to 7 days.

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Chocolate Pretzel Toffee Recipe

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Gluten Free Chocolate Pretzel Toffee Recipe

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Monster Munch Mix

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This Sweet and Salty Halloween Monster Munch Mix is Frightfully Irresistible. Loaded with Spooky Candies and Salty Additions, the Monster Munch Snack Mix is Perfect for Halloween Parties and Goodie Bags! It’s a no-bake treat that’s naturally gluten free. 

Monster Munch Mix

What is Monster Mix?

Monster mix is a seriously delicious homemade Halloween treat made with popcorn, pretzels and chex cereal. The yummy Halloween Chex Mix is drizzled with dark chocolate and orange candy melts then it’s sprinkled with candy eyes.

It’s a fun and spooky halloween no-bake snack! You can even get the kids to help with adding the monster eyes. It’s perfect for dessert tables, parties and gift giving. With only 7 ingredients, this easy gluten free recipe is a must for Halloween.

Monster Munch Mix

Monster Mix Ingredients

  • Kettle Corn
  • Chex Cereal (I used honey nut)
  • Pretzels (gluten free)
  • Peanuts
  • Dark Chocolate (melted)
  • Orange Candy Melts (melted)
  • Candy Eyes

Monster Munch Mix Halloween Recipe

How to make Halloween Monster Munch Mix

To make this delicious homemade chex munchie mix:

Step 1: Cover a baking pan with parchment paper, then spread out the popcorn evenly onto the pan. Next cover the popcorn with the chex cereal, peanuts and pretzels.

Step 2: In 2 microwave safe bowls or cups. Melt the chocolate chips and the orange candy melts in the microwave separately at 30 second intervals until they’re melted enough to stir.

Step 3: Pour the melted chocolate and candy melts into 2 ziplock bags and snip a very small corner of each bags, one at a time and drizzle them evenly over the munch mix. Then cover with the candy eyes. Place in the fridge or freezer until set, then break apart into chunks. Store in an airtight container.

Monster Munch Mix Halloween Recipe

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Monster Munch Mix

More Gluten Free Halloween Recipes To Try:

Monster Munch Mix

Recipe Notes For Making The Best Monster Munch Mix :

  • Any flavour of Chex Cereal can be used for this recipe.
  • I used sweet and salty popcorn from a bag but air popped, microwaved popcorn or even caramel corn would also work well.
  • I bought the candy eyes and the orange candy melts from my local craft store.
  • If you don’t have orange candy melts, you can use white chocolate instead. Try adding orange food colouring to it or just leave it white.
  • If you can’t find candy eyes, you can use m&ms or reese’s pieces.
  • This snack mix should NOT be stored in the fridge or freezer. Store all extras in an air-tight container. This last for up to 2 weeks when stored at room temperature.

Monster Munch Mix

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PLEASE GIVE IT A STAR RATING BELOW!★

Monster Munch Mix

Monster Munch Mix

This Sweet and Salty Halloween Monster Munch Mix is Frightfully Irresistible. Loaded with Spooky Candies and Salty Additions, the Monster Munch Snack Mix is Perfect for Halloween Parties and Goody Bags! It's a no-bake treat that's naturally gluten free. 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chex, Dessert, gluten free, halloween, treat
Prep Time: 15 minutes
Servings: 8

Ingredients

  • 3 Cups Kettle Popcorn
  • 1 Cup Chex Cereal
  • 1 Cup Pretzels gluten free
  • 1/2 Cup Chocolate chips dark
  • 1/2 Cup Candy Melts orange
  • 2 Tbsp Candy eyes

Instructions

  • Cover a baking pan with parchment paper, then spread out the popcorn evenly onto the pan. Next cover the popcorn with the chex cereal, peanuts and pretzels.
  • In 2 microwave safe bowls or cups. Melt the chocolate chips and the orange candy melts in the microwave separately at 30 second intervals until they're melted enough to stir. 
  • Pour the melted chocolate and candy melts into 2 ziplock bags and snip a very small corner of each bags, one at a time and drizzle them evenly over the munch mix. Then cover with the candy eyes. Place in the fridge or freezer until set, then break apart into chunks. Store in an airtight container.

Video

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Monster Munch Mix

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Halloween Monster Munch Mix

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Dairy Free Chocolate Coconut Mousse

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This Dairy Free Chocolate Coconut Mousse is made with only 4 ingredients and it only has 2.1 g net carbs per serving. It’s the Perfect Easy to Make Keto & Dairy Free Dessert to Quickly Whip up for any Occasion!  It’s a Light and Airy Mousse that’s So Creamy and Flavourful!

Dairy Free Chocolate Coconut Mousse

How Do You Make Dairy Free Chocolate Mousse?

To make this delicious Keto Dairy Free Chocolate Coconut Mousse, you start by placing the cans of full fat coconut milk in the fridge for 2 hours or overnight. Open the cans then drain off the liquid. (it helps to open the can upside down) In a large mixing bowl, mix the coconut cream, the powdered swerve and the vanilla extract using a mixer.

Once the cream has thickened, slowly sift in the cocoa powder. Mix until stiff peak form. Store in the refrigerator until ready to serve. Serve with dairy free whipped cream and fresh berries and/or shaved low carb chocolate.

Dairy Free Chocolate Coconut Mousse

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Dairy Free Chocolate Coconut Mousse

Dairy Free Chocolate Coconut Mousse

This Easy Dairy Free Chocolate Coconut Mousse Recipe makes the perfect creamy chocolatey Dessert for feeding a crowd. Not only is it Gluten Free and Keto but it’s also Vegan! So it’s great for feeding a group of people with different dietary restrictions and the best part is, it actually tastes amazing.

If you Love Easy Low Carb Recipes that only use a few ingredients, then you’ll want to try out these Keto Chaffle Batter Blueberry Muffins. They’re Easy to Make Ahead of Time for School or Work Lunches. They also Make a Perfect Low Carb Breakfast or Grab and Go Snack for Busy Afternoons.

Dairy Free Chocolate Coconut Mousse

Recipe Notes:

  • Placing the cans of full fat coconut in the fridge for 2 hours or overnight makes it much easier to separate the cream from the liquid. (You can put it in the freezer for 20 – 30 minutes in a pinch) It also helps to open the can upside down.
  • If you don’t have a dairy free whip cream. You can take a few scoops of the coconut cream before adding the cocoa powder, to use as the whipped topping.
  • Granulated sweetener can be used in place of the powdered Swerve if needed.
  • Make sure not to over whip!
  • This Recipe Makes 4 Servings.

Dairy Free Chocolate Coconut Mousse

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Dairy Free Chocolate Coconut Mousse

This Dairy Free Chocolate Coconut Mousse is made with only 4 ingredients and it only has 2.1 g net carbs per serving. It's the Perfect Easy to Make Keto & Dairy Free Dessert to Quickly Whip up for any Occasion!  It's a Light and Airy Mousse that's So Creamy and Flavourful!
4.34 from 6 votes
Print Pin Rate
Course: Keto Dairy Free Dessert
Cuisine: American
Keyword: Dairy free, gluten free, Keto, Low Carb
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Servings
Calories: 97kcal
Author: Lyndsay Baker

Ingredients

  • 2 Cans Full Fat Coconut Milk
  • 3 Tbsp Powdered Swerve
  • 1 Tsp Vanilla Extract
  • 1/4 Cup Unsweetened Cocoa Powder

Instructions

  • Place the cans of full fat coconut milk in the fridge for 2 hours or overnight. Open the cans then drain off the liquid. (it helps to open the can upside down) In a large mixing bowl, mix the coconut cream, the powdered swerve and the vanilla extract using a mixer.
  • Once the cream has thickened, slowly sift in the cocoa powder. Mix until stiff peak form (do not over whip). Store in the refrigerator until ready to serve. Serve with dairy free whipped cream and fresh berries.
  • This Recipe Makes 4 Servings.

Nutrition

Calories: 97kcal | Carbohydrates: 4.1g | Protein: 1.6g | Fat: 8g | Fiber: 2g

 

 

NUTRITIONAL INFO

1 Batch of Keto Dairy Free Chocolate Coconut Mousse = 4 Servings

1 Serving / 1/4 of Batch  =

97 Calories | 9.2 g Fat | 4.1 g Carbs | 2 g Fibre | 1.6 g Protein

2.1 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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If you Love this Keto Dairy Free Chocolate Coconut Mousse Recipe, check out some of my other Keto Friendly Recipes Here:

 

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Dairy Free Chocolate Coconut Mousse

Keto Vanilla Cake Pops

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Keto Vanilla Cake Pops

These Easy-To-Make Gluten Free & Keto Vanilla Cake Pops are Delicious Little Balls of Moist Vanilla Cake, Dipped in Chocolate. They’re made from scratch, with no Cake Mix or Canned Frosting. It’s the perfect recipe to make with your kids or family.

Keto Vanilla Cake Pops

How to make Keto Vanilla Cake Pops

To make these tasty Keto Vanilla Cake Pops you start by blending the eggs and cream cheese In a blender until very well blended. Add the protein powder, coconut flour, vanilla and baking powder to the blender. Blend until fully combined.

Keto Vanilla Cake Pops

Grease the bottom and sides of a cake pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 18 – 20 minutes or until a tooth pic comes out clean. Set aside to cool.

Keto Vanilla Cake Pops

In a small bowl mix the cream cheese, heavy cream and sweetener. Then crumble half of the cooled cake into a large mixing bowl. Make sure the cake is completely crumbled. Add 2 Tbsp of the frosting to the crumbled cake and mix until completely combined. Cover a plate or tray with parchment paper.

Keto Vanilla Cake Pops

Then make small 2 Tbsp sized balls out of the cake mixture. Place the balls onto the covered plate. Then go back and mix the second half of the cake the same way. Place the cake balls in the freezer for 10 -15 minutes or in the fridge for an hour.

Keto Vanilla Cake Pops

Melt the low carb chocolate with the coconut oil. Then gently make holes in the cake pop with the stick or a tooth pick. Dip the tip of the stick in the chocolate then poke them into the cake pops. Place in the fridge for a few minutes or until the chocolate sets.

Keto Vanilla Cake Pops

Dip the cake pops in the chocolate and place it back on the parchment paper to set, or if you have a piece of styrofoam you can place the cake pops upright poked into the styrofoam. Placing the finished cake pops in the fridge for a few minutes will help the set faster.

Keto Vanilla Cake Pops

Keto Vanilla Cake Pops

Today I’m showing you how to make Easy Keto Vanilla Cake Pops without a cake mix. These little nuggets of cake dipped in Chocolate have become a huge trend and you don’t have to miss out on them because of dietary restrictions. The recipe is Gluten and Sugar Free and is Naturally Low carb and Keto. The best part is they’re 100 % Kid Approved.

If you love Low Carb Desserts, then you’ll want to try out these other Delicious Keto Raspberry Cheese Turnovers. They’re loaded with flavor and provide a nutritious hit of healthy fats.

Keto Vanilla Cake Pops

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Vanilla Cake Pops

Recipe Notes:

  • Go Easy on The Frosting. To get a nice cake like texture you don’t want the balls to be too wet. Using only a small amount of frosting will help keep the proper texture.
  • They need to be cold but not frozen (or too cold). The cake pops can expand and crack when dipped in the hot chocolate, if they’re too cold. 10 -15 minutes in the freezer should be more than enough time.
  • Let the Chocolate cool slightly before dipping the cake pops. Just as they crack when the balls are too cold, they can also expand and crack if your chocolate is too hot. Letting it sit for a few minutes first will help.
  • Using a deep narrow cup for dipping the cake pops in the chocolate will help get the cake pops deep enough to submerge them completely.
  • Use a styrofoam holder or a box with holes poked in it, to hold the cake pops upright. This will help to keep a nice round shape. They can also be placed upside down on a parchment paper lined plate if needed.
  • Using a small ice cream scoop to scoop out the cake balls will help keep equal portions.
  • If the cake pops crack while rolling just gently press them back together with your fingers.
  • The cake can be made ahead and saved until your ready to make the cake pops. You can even make the undipped cake pops a day or two ahead of time, then dip them in the chocolate before serving.
  • You can usually find cake pop sticks at any cake supply or craft store. If you can’t find any you can replace the stick with a skewer or just make cake balls instead of cake pops.
  • Keep the Keto Cake Pops in the fridge until ready to serve.
  • This recipe makes 24 Keto Vanilla Cake Pops

Keto Vanilla Cake Pops

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Keto Vanilla Cake Pops

Keto Vanilla Cake Pops

These Easy to make Gluten Free & Keto Vanilla Cake Pops are Delicious Little Balls of Moist Vanilla Cake, Dipped in Chocolate. They're made from scratch, with no Cake Mix or Canned Frosting. It's the perfect recipe to make with your kids or family.
5 from 3 votes
Print Pin Rate
Course: Keto Dessert Recipe
Cuisine: American
Keyword: Dessert, Keto, Low Carb, Valentine's Day
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 Cake Pops
Calories: 82kcal
Author: Lyndsay Baker

Ingredients

  • For the Cake:
  • 6 Eggs
  • 1/2 Cup Cream Cheese
  • 1/3 Cup Vanilla Whey Protein Powder Low Carb
  • 1/3 Cup + 3 Tbsp Coconut Flour
  • 1 Tbsp Powdered Sweetener Swerve
  • 1 Tsp Vanilla
  • 1 Tsp Baking Powder
  • For the Icing:
  • 3 Tbsp Cream Cheese
  • 3 Tbsp Heavy Cream
  • 1 Tbsp Powdered Sweetener Swerve
  • For the Coating:
  • 2 Cups Low Carb Chocolate
  • 2 Tbsp Coconut Oil

Instructions

  • Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the protein powder, coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined.
  • Grease the bottom and sides of a cake pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 18 - 20 minutes or until a tooth pic comes out clean. Set aside to cool.
  • In a small bowl mix the butter, sweetener. Then crumble half of the cooled cake into a large mixing bowl. Make sure the cake is completely crumbled. Add 2 Tbsp the icing to the crumbled cake and mix until completely combined.
  • Cover a plate or tray with parchment paper. Then make small 2 Tbsp balls out of the cake mixture. Place the balls onto the covered plate. Then go back and mix the second half of the cake the same way. Place the cake balls in the freezer for 10 -15 minutes or in the fridge for an hour.
  • Melt the low carb chocolate with the coconut oil. Then gently make holes in the cake pop with the stick or a tooth pick. Dip the tip of the stick in the chocolate then poke them into the cake pops. Place in the fridge for a few minutes or until the chocolate sets.
  • Dip the cake pops in the chocolate and place it back on the parchment paper to set, or if you have a piece of styrofoam you can place the cake pops upright poked into the styrofoam. Placing the finished cake pops in the fridge for a few minutes will help the set faster.

Nutrition

Calories: 82kcal | Carbohydrates: 4.4g | Protein: 3.5g | Fat: 6.6g | Fiber: 1.4g

 

Nutritional Info

1 Serving = 1 Keto Vanilla Cake Pop

82 Calories | 6.6 g Fat | 4.4 g Carbs | 1.4 g Fibre | 3.5 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Keto Vanilla Cake Pops

 

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Keto Vanilla Cake Pops

Keyword: Keto Vanilla Cake Pops; Keto Cake Pop Recipe; Keto Cake Recipes; Recipes for low carb cake pops; Easy Keto Dessert Recipes; Low Carb Cake Recipes; Keto Holiday dessert recipes; Keto vanilla cake recipes; keto chocolate dipped cake pops; recipes

Gluten Free Vanilla Pudding Cookies

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Gluten Free Vanilla Pudding Cookies

These Soft and Chewy Gluten Free Vanilla Pudding Cookies are The PERFECT Gluten Free Chocolate Chip Cookie!!!! These Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. The Best Part is, These Incredibly Easy-To-Make Cookies can be Made in Under 30 Minutes!

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

To make these delicious Gluten Free Vanilla Pudding Cookies, you use a large mixing bowl to mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix and the egg. Then mix until it’s well combined. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

These soft and chewy Gluten Free Vanilla Pudding Cookies are really easy to make. I always use margarine instead of butter, when making cookies. That and the Instant Vanilla Pudding Mix are  the Secrets to the Perfect Gluten Free Chocolate Chip Cookies! If you only have butter on hand, it will work too. Just be sure to combine it with the sugar extra well. These Gluten Free Chocolate Chip Cookies will stiffen up if left out but putting them in an air tight container will make them soft and chewy. I use 70 % Cocao Chocolate Chunks  but you can use whichever Chocolate you prefer.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Vanilla Pudding Cookies

Ingredients

1/2 Cup Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Cup Rice Flour

1/4 Cup Potato Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chunks

Directions

1. Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking powder and baking soda. Then stir in the chocolate chunks.

2. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Recipe Notes:

Store in an air tight container.

Potato Starch may be switched for Tapioca or Corn Starch.

This Recipe Makes 20 Gluten Free Vanilla Pudding Cookies.

 

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Gluten Free Vanilla Pudding Cookies

If you liked this recipe for Gluten Free Vanilla Pudding Cookies, then you may also like these recipes:

Gluten Free Butter Tarts

Gluten Free Butter Tarts 

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf 

Two Bite Cherry Brownies

Two Bite Cherry Brownies 

Unicorn Chips with Rainbow Dip

Unicorn Chips With Rainbow Dip 

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Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies
 
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Total time
 
Author:
Recipe type: Gluten Free Cookies
Cuisine: American
Serves: 24 cookies
Ingredients
  • ½ Cup Margarine
  • ¼ Cup White Sugar
  • ¼ Cup Brown Sugar
  • ½ Cup of Instant Vanilla Pudding Mix
  • 1 Egg
  • 1 Cup Rice Flour
  • ¼ Cup Potato Starch
  • 1 Tsp Baking Soda
  • ¾ Cup Chocolate Chunks
Instructions
  1. Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks.
  2. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.

Chocolate Dipped Marshmallow Pops

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Chocolate Dipped Marshmallow Pops

My Family and I had so much fun making these Chocolate Dipped Marshmallow Pops for Easter. Not only are they Super Cute and Customizable but they’re so Delicious. My Son lit up with excitement as he Tasted the First Bite. They’re sooooo Good!!! he yelled. I definitely agree, they’re Amazing.

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

 

They’re really easy to make and only take a few ingredients. All you have to do is melt down the Marshmallows and mix in the Powdered Sugar. Knead the mixture for a few minutes until its smooth and no longer sticky. Then Roll it out using a little extra Powdered Sugar.

 

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

 

Use a Cookie Cutter to Cut Out the Shapes. Rinsing the cookie cutter in hot water after every 2nd or 3rd Cut, helps to keep the shapes from sticking to it. Place the shapes onto a tray or plate and place in the freezer for 20 minutes.

 

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

 

Using a Double Broiler or Microwave, Melt the Chocolate and or Chocolate Coating. Adding a tsp or two of Coconut Oil or Vegetable Shortening to help it harden. Dip and Decorate the Marshmallow Shapes with the Melted Chocolate Coating. Then Place in the freezer for a few minutes or until set.

 

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

These delicious Gluten Free Chocolate Dipped Marshmallow Pops are the Perfect Easter Treat to Make with the Kids. My son loved getting to decorate them and of course, he loved eating them even more. I’d be lying if said he was the only one that Loved them. They’re definitely my favourite treat too. I love how customizable they are. You can make any shape or flavour, for any occasion.

I didn’t add any colouring or flavouring to this recipe but I did use some when I made these Marshmallow Peppermint Patties. They’re incredibly Soft and Chewy, with just a hint of mint.

There are so many other flavour combinations I’m excited to try. I think the first one will be Rootbeer Flavoured and after that will be Liquorice or Banana.  I already have a cookie cutter for every occasion so making these delicious Chocolate Dipped Marshmallow Pops again, is definitely in our future. I can already picture the cute Christmas and Halloween Marshmallow Treats we’ll make.

Chocolate Dipped Marshmallow Pops

Ingredients

1 Tbsp Butter

25 Large Marshmallows

1 1/4 Cups Powdered Sugar

3 Cups Chocolate Coating

Directions

1. Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.

2. Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.

3. Remove from heat and stir in 1/2 of a cup of the Powdered sugar. Quickly stir until combined then scrape onto 1/2 cup powdered sugar spread onto the counter.

4. Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.

5. Melt the chocolate in a double broiler or in the microwave.

6. Roll out the marshmallow mixture on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 – 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes. The return to the freezer for a few more minutes.

7. Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

Tip: To make a homemade Chocolate Coating use 3 Cups Chocolate + 2 Tsp Coconut Oil.

This Recipe Makes 20 Chocolate Dipped Marshmallow Pops.

Chocolate Dipped Marshmallow Pops

 

If you liked this recipe for Chocolate Dipped Marshmallow Pops, Then you may also like these recipes for:

Gluten Free Baked Apple Fritters

Gluten Free Baked Apple Fritters

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts 

Gluten Free Perogies 

Gluten Free Perogies 

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Chocolate Dipped Marshmallow Pops

This is the Cookie Cutters I used for this Chocolate Dipped Marshmallow Pops Recipe.

I found them and the Coloured Chocolate Coating at Michael’s.

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops
 
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Total time
 
Author:
Recipe type: Easter Treats
Cuisine: Gluten Free
Serves: 20 Marshmallow Pops
Ingredients
  • 1 Tbsp Butter
  • 25 Large Marshmallows
  • 1¼ Cups Powdered Sugar
  • 3 Cups Chocolate Coating
Instructions
  1. Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
  2. Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
  3. Remove from heat and stir in ½ of a cup of the Powdered sugar. Quickly stir until combined then scrape onto ½ cup powdered sugar spread onto the counter.
  4. Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.
  5. Melt the chocolate in a double broiler.
  6. Roll out on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 - 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes.
  7. Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

White Chocolate Cashew Crunch

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White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

If you Love White Chocolate as much as I do, then you’ll Love this Incredibly easy White Chocolate Cashew Crunch Recipe. It Combines 4 of my all time favourites, Creamy White Chocolate, Crunchy Corn Chips, Salty Cashew Pieces and Sweet Skor Toffee Bits. It’s the Perfect Mix of Sweet and Salty and it’s Gluten Free.

The Best Part about this Recipe is that it’s so Quick to Make.  It can be Thrown together with Minimal Effort and can even be made with a Microwave. I used Salty Corn Chips to add the Crunch but if you’d like to use something Sweet instead of Salty, you could try using Chex Cereal instead.

White Chocolate and Cashew is an amazing combination but did you know that White Chocolate also goes well with Pistachio? Try the amazing combination in this Gluten Free White Chocolate Pistachio Cookie recipe.

White Chocolate Cashew Crunch

Ingredients

2 Cups White Chocolate

1 Cups Corn Chips

1/2 Cup Cashew

1/4 Cup Skor Toffee Bits

Directions

1. Melt the white chocolate in a double broiler or in the microwave.

2. Crunch up the corn chips and cashews.

3. In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.

4. Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.

5. Place in refrigerator for 20 minutes, then break into pieces.

White Chocolate Cashew Crunch

If you liked this recipe for Gluten Free White Chocolate Cashew Crunch, you may also like these recipes for:

Gluten Free Perogies 

Gluten Free Perogies

Unicorn Chips with Rainbow Dip

Gluten Free Unicorn Chips with Rainbow Dip 

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

Gluten Free Double Chocolate Muffins

Gluten Free Double Chocolate Muffins 

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White Chocolate Cashew Crunch

 

White Chocolate Cashew Crunch
 
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Author:
Recipe type: Desserts
Ingredients
  • 2 Cups White Chocolate Chips
  • 1 Cups Corn Chips
  • ½ Cup Cashew
  • ¼ Cup Toffee Bits
Instructions
  1. Melt the white chocolate in a double broiler or in the microwave.
  2. Crunch up the corn chips and cashews.
  3. In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
  4. Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
  5. Place in refrigerator for 20 minutes, then break into pieces

Two Bite Cherry Brownies

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Gluten Free Two Bite Cherry Brownies

My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.

 

Two Bite Cherry Brownies

How to Make Gluten Free Brownies

To make the easy Gluten Free Brownies, you start by preheating your oven to 350 F. Then, in a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

Two Bite Cherry Brownies

In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

Two Bite Cherry Brownies

Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies. Bake for approximately 20 minutes or until firm.

 

Two Bite Cherry Brownies

Next, melt the remaining chocolate and drizzle over the Cherry Brownies.

Gluten Free Two Bite Cherry Brownies

Gluten Free Two Bite Cherry Brownies

These Two Bite Cherry Brownies can also be made as a Flourless Brownie. This makes them more of fudge like texture. I added a Half of a Cup of Rice Flour to make them a little bit Firmer and Cake like. If you like you could switch the Rice Flour for Potato, Corn or Tapioca Starch.

The best part about this recipe is it’s so Quick and Easy to Make. All you need is a Mini Muffin Pan, Brownie Batter and 24 Cherries. I used frozen Cherries because they’re out of season at the moment and I already had a bag of them in the freezer. I found the frozen ones worked well and are also much cheaper than fresh ones. The best part is they’re already pitted. If using fresh Cherries instead, you have to pit them first which can be a bit messier and more time consuming.

Two Bite Cherry Brownies

Two Bite Cherry Brownies

Two Bite Cherry Brownies

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Gluten Free Two Bite Cherry Brownies. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Gluten Free Two Bite Cherry Brownies

“My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.”

Ingredients

1/2 Cup Butter

3/4 Cup Semi Sweet Chocolate Chips (Divided)

2 Eggs

3/4 Cup Sugar

1/2 Cup Rice Flour

1/4 Cup Cocoa Powder

24 Pitted Cherries (Fresh or Frozen)

Directions 

1. Pre Heat oven to 350 F.

2. In a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

3. In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

4.Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.

5. Bake for approximately 20 minutes or until firm.

6. Melt the remaining 1/4 cup of chocolate and drizzle over the Cherry Brownies.

This recipe makes 24 Gluten Free Two Bite Cherry Brownies.

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Two Bite Cherry Brownies

 

If you Love this Gluten Free Two Bite Cherry Brownie Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free Two Bite Cherry Brownies

Two Bite Cherry Brownies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Chocolate Dessert
Serves: 24 mini brownies
Ingredients
  • ½ Cup Butter
  • ¾ Cup Semi Sweet Chocolate Chips (Divided)
  • 2 Eggs
  • ¾ Cup Sugar
  • ½ Cup Rice Flour
  • ¼ Cup Cocoa Powder
  • 24 Pitted Cherries (Fresh or Frozen)
Instructions
  1. Pre Heat oven to 350 F.
  2. In a small pot over medium heat, melt the butter and ½ cup of the chocolate chips. Stir until well blended.
  3. In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.
  4. Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.
  5. Bake for approximately 20 minutes or until firm.
  6. Melt the remaining ¼ cup of chocolate and drizzle over the Cherry Brownies.