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Flourless Peanut Butter Cookies

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These tried-and-true Flourless Peanut Butter Cookies may be the simplest cookie ever made! The naturally gluten-free flourless cookies are made with just a few pantry staples, you likely have in your kitchen already. The delicious peanut butter chocolate chip cookies come together in just a few minutes and are a long time family favourite!

Flourless Peanut Butter Cookies

FAQ’S ABOUT MAKING FLOURLESS PEANUT BUTTER COOKIES:

Can I use Natural Peanut butter for these cookies? – No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work as well in baked goods.

Can I freeze flourless peanut butter cookies? – Yes, both the flourless cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time.

Are Flourless Peanut Butter Cookies Gluten Free? – Yes! These flourless cookies are naturally gluten free and perfect for a gluten-free diet!

Are Flourless Peanut butter cookies Dairy Free? – No, this recipe uses chocolate chips with usually use dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.

Flourless Peanut Butter Cookies

WHAT INGREDIENTS DO YOU NEED TO MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s what you’ll need to make these easy gluten free cookies: (See recipe card below for full printable recipe)

  • Peanut Butter – Use smooth peanut butter for the best results.
  • Margarine
  • Brown Sugar
  • White Sugar
  • Egg
  • Baking Soda
  • Chocolate Chips

Flourless Peanut Butter Cookies

HOW DO YOU MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s how to make these easy 7 ingredient Peanut Butter Cookies: (See recipe card below for full printable recipe)

Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it’s stirred. Next, stir the chocolate chips.

Step 3: Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 12-15 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

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Flourless Peanut Butter Cookies

MORE EASY GLUTEN FREE DESSERT RECIPES TO TRY

Flourless Peanut Butter Cookies

RECIPE NOTES FOR MAKING THE BEST FLOURLESS PEANUT BUTTER COOKIES:

  • The cookies will keep in an airtight container at room temperature for up to 5 days.
  • For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
  • The cookies can be frozen for up to 3 months but make sure the cookies are completely cooled, and then transfer them to an airtight container lined with parchment paper or freezer-safe bag before storing them in the freezer.
  • The cookie dough can be frozen for up to 3 months. Scoop the dough into balls,  let set on a baking sheet in the freezer, then place in a sealable bag. Bake as needed directly from the freezer.
  • The margarine can be left out if this recipe if preferred.
  • This recipe uses chocolate chips with usually contain dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.
  • To make the cookies vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. Also use vegan chocolate chips.
  • You can bake these cookies without using parchment paper. I definitely recommend using parchment paper if possible but if you don’t have any, you can just lightly grease the pan instead.

Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

These tried-and-true Flourless Peanut Butter Cookies are naturally gluten-free and come together in just a few minutes!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, Dessert, gluten free, peanut butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Author: Lyndsay Baker

Ingredients

  • 1 Cup Peanut Butter creamy
  • 2 Tbsp Margarine
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Egg
  • 1 Tsp Baking Soda
  • 3/4 Cup Chocolate Chips

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
     
  • In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it's stirred. Then, stir the chocolate chips.
  • Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 10-12 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

Notes

Tip: These cookies will take around 10 minutes to bake, but I like to start checking them at around 8 minutes. They should be firm to the touch and browning at the edges ever so slightly.
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

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Flourless Peanut Butter Cookies

 

More Easy Gluten Free Recipes:

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GLUTEN FREE FLOURLESS PEANUT BUTTER COOKIES

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Strawberry Ice Cream Cake

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Celebrate in style with this Strawberry Ice Cream Cake! It’s better than store-bought, guaranteed!! Filled with vanilla and strawberry ice cream, plus crushed Chocolate cookies and fudge, this is sure to be a big crowd-pleaser! 

Strawberry Ice Cream Cake

Why You’re Going to Love this Strawberry Ice Cream Cake:

A few reasons this is the best cake to make:

  • Easiest gluten free cake recipe
  • Perfect for any occasion
  • No-bake cake
  • Perfect dessert for summer
  • Can be made with any flavor of ice cream

Strawberry Ice Cream Cake

What is a Strawberry Ice Cream Cake?

It’s a deliciously easy gluten free no-bake cake that has layers of strawberry and vanilla ice cream around the iconic layer of crumbly chocolate cookies and chocolate fudge. Making an ice cream cake is not a lot of work; I dare say it’s easier than a baked cake. But it does take time — almost entirely hands-off time, but still.

It’s perfect for any occasion. You can use it as a gluten free birthday cake, an anniversary dessert, or any other sort of celebration. You can even enjoy it just because! For those of you who dream of recreating a childhood favourite at home, here is a step-by-step recipe to let you do just that. How to make an ice cream cake — it can be even better than DQ’s, if you can imagine that.

Strawberry Ice Cream Cake

What Ingredients Do You Need To Make A Strawberry Ice Cream Cake?

Here’s what you’ll need to make this easy no-bake cake:

  • Strawberry Ice Cream
  • Vanilla Ice Cream
  • Double Fruit Strawberry Jam
  • Sweetened Condensed Milk
  • Chocolate Chips
  • Double Chocolate Cookies – Gluten free
  • Heavy Whipping Cream
  • Powdered Sugar
  • Strawberries

Strawberry Ice Cream Cake

How Do You Make A Strawberry Ice Cream Cake?

Here’s how to make this super easy ice cream cake:

Step 1: Remove the ice cream from the freezer and defrost about 15 minutes. Spoon the strawberry ice cream into the bottom of a 9- or 10-inch springform, pressing down to remove air bubbles as you go. Spread 1/2 cup of the strawberry jam over the ice cream layer.
Step 2: Next make the fudge. Add the sweetened condensed milk and the chocolate chips to a small microwave safe mixing bowl. Microwave for 1 minute but stir after 30 seconds then microwave another 30 seconds. Then quickly stir until the fudge is fully combined and spread it over the jam layer. You can use you fingers to squish it flat, if the fudge is too thick.
Step 3: Using a ziplock bag, crunch the cookies into crumbly bits. Spread the cookie bits evenly over the fudge then spoon the vanilla ice cream on top of the cookies, pressing down to remove air bubbles as you go. (If your pan isn’t big enough to hold the entire quart of ice cream, you can just leave a little out.)
Step 4: Spread the remaining 1/2 cup of the strawberry jam over the vanilla ice cream layer and use a knife to swirl it around. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
Step 5: Before Serving Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form, about 4–5 minutes. Then use a pipping bag or ziplock bag to make 8 dollops on top of the cake. Place a halved strawberry onto each of the dollops.
Step 6: Use a very sharp knife to cut, making sure you are cutting into the fudge. Keep leftovers in the freezer. Enjoy! 

Strawberry Ice Cream Cake

MORE GLUTEN FREE DESSERT RECIPES TO TRY:

Strawberry Ice Cream Cake

Recipe Notes For Making The Best Strawberry Ice Cream Cake:

  • Use real dairy ice cream. Sometimes you’ll see ice cream labeled as “frozen dessert“. Ice cream is made from milk fats, while a frozen dessert uses vegetable oil fats instead. I find that “frozen dessert” does not soften as evenly and doesn’t refreeze as nicely.
  • You can to use chocolate fudge sauce from the store. The fudge does get a little bit hard. If you prefer you can use a fudge sunday sauce instead of making the fudge in the microwave.
  • To make cutting the cake easier, you can run your knife under hot water before slicing.
  • Be sure to press out any air pockets in the ice cream when adding it to the springform pan.
  • Using different flavours of ice cream, kinds of cookies or fillings can really allow you freedom in creating a unique and super delicious ice cream cake.
  • Store leftover ice cream cake in the freezer. Keep it wrapped well in plastic wrap or an airtight container with a lid. You can expect your cake to stay good in the freezer for about 7 days. After that, ice crystals will begin to form and the flavour of the cake will begin to diminish.
  • If you don’t have a spring form pan, you can use a regular cake pan lined with plastic wrap or parchment paper to make it easier to lift the cake out, cut, and serve.
  • Any kind of crumbly cookies will work for this recipe. Try using gluten free oreos instead. I use great value gluten free double chocolate cookies.
  • Make sure to use gluten free ice cream. Some strawberry shortcake ice creams have cake in them, which contain gluten. Be sure to check the ingredients before using.
  • To make the whipped cream more stabilized, you can add a little bit of cream cheese and some of the remaining sweetened condensed milk (about 2 Tbsp of each) before beating the whipped cream. This will help the whipped cream hold it’s form. Another trick some people use is to add gelatin. It does need to be bloomed first though. You can do that by adding a little bit of water to the gelatin before adding it to the whipped cream, before it’s whipped.

Strawberry Ice Cream Cake

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Strawberry Ice Cream Cake

Strawberry Ice Cream Cake

Celebrate in style with this Strawberry Ice Cream Cake! It's better than store-bought, guaranteed!! Filled with vanilla and strawberry ice cream, plus crushed Chocolate cookies and fudge, this is sure to be a big crowd-pleaser! 
4.75 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, ice cream, no bake, strawberry
Prep Time: 10 minutes
12 hours
Total Time: 12 hours 10 minutes
Servings: 8 slices
Author: Lyndsay Baker

Ingredients

  • 1 Quart Strawberry Ice Cream
  • 1 Quart Vanilla Ice Cream
  • 1 Cup Strawberry Jam Double Fruit
  • 1/2 Cup Sweetened Condensed Milk
  • 1 1/2 Cups Chocolate Chips Dark
  • 6 Double Chocolate Cookies Gluten Free
  • 1 Cup Heavy Whipping Cream
  • 2 Tbsp Powdered Sugar
  • 4 Strawberries For Garnish

Instructions

  • Remove the ice cream from the freezer and defrost about 15 minutes. Spoon the strawberry ice cream into the bottom of a 9- or 10-inch springform, pressing down to remove air bubbles as you go. Spread 1/2 cup of the strawberry jam over the ice cream layer.
  • Next make the fudge. Add the sweetened condensed milk and the chocolate chips to a small microwave safe mixing bowl. Microwave for 1 minute but stir after 30 seconds then microwave another 30 seconds. Then quickly stir until the fudge is fully combined and spread it over the jam layer. You can use you fingers to squish it flat, if the fudge is too thick.
  • Using a ziplock bag, crunch the cookies into crumbly bits (you can use a food processor if preferred). Spread the cookie bits evenly over the fudge then spoon the vanilla ice cream on top of the cookies, pressing down to remove air bubbles as you go. (If your pan isn't big enough to hold the entire quart of ice cream, you can just leave a little out.) 
  • Spread the remaining 1/2 cup of the strawberry jam over the vanilla ice cream layer and use a knife to swirl it around a little. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
  • Before serving make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form, about 4–5 minutes. Then use a pipping bag or ziplock bag to make 8 dollops on top of the cake. Place a halved strawberry onto each of the dollops.
  • Use a very sharp knife to cut, making sure you are cutting into the fudge. Keep leftovers in the freezer. Enjoy! 

Notes

Ice Cream: 1 quart of ice cream is 2/3 of a standard 1.5 quart container. So you’ll use a little more than half of the container for each ice cream layer.
On springform rings: Springforms come in various sizes and most people don't usually keep both a 9-inch and a 10-inch around. So use either; the cake will be a little shorter and broader with a 10-inch, and taller with a 9-inch.
If you don't have a spring form pan, you can use a regular cake pan lined with plastic wrap or parchment paper to make it easier to lift the cake out, cut, and serve.

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Strawberry Ice Cream Cake

More Easy Gluten Free Recipes:

If you Love this Gluten Free Strawberry Ice Cream Cake Recipe, check out some of my other Gluten Free Dessert 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 Strawberry Ice Cream Cake Recipe

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Old Fashioned Cherry Delight

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This Old Fashioned Cherry Delight is an easy no-bake dessert that’s perfect for sharing. It’s a great make ahead treat for potlucks, holidays and other celebrations! It’s so easy to make and never fails to impress. It comes together in just minutes and is made of three simple layers. A creamy cheesecake filling, chocolate cookie crust and delicious cherry pie filling to top it off.  

Old Fashioned Cherry Delight

WHAT IS OLD FASHIONED CHERRY DELIGHT?

Cherry Delight – the name says it all! It’s an old fashioned dessert that’s sweet, creamy and absolutely delightful! It uses simple and easy-to-find ingredients, and comes together in just a few steps. This dessert is such a crowd-pleaser. Every time we bring it to a party or gathering, the dish comes back clean! Seriously — people can’t get enough of this stuff.

The no-bake dessert is made in a 9×13-inch dish and is served chilled. The creamy layer is a no-bake cheesecake that requires only 4 ingredients mixed together. The double chocolate crust is made with store bought gluten free cookies. The topping is our favourite pie filling: cherry. You can simply customize this dessert to your liking by using different cookies for the crust and using your favourite pie filling.

Old Fashioned Cherry Delight

What Makes This Old Fashioned Cherry Delight So Good?

Here’s why you’re going to love this easy dessert recipe:

  • It looks impressive but it’s an easy no-bake dessert. It’s the perfect sweet treat for Mother’s Day!
  • It’s absolutely gluten-free!
  • It needs minimal ingredients and you can find everything at your average grocery store.
  • Not only is cherry delight a great no-bake dessert for summer, but it’s also a major favourite to bring to potlucks or for serving during the holidays.

Old Fashioned Cherry Delight

What Ingredients Do You Need to Make Old Fashioned Cherry Delight?

Here’s what you’ll need to make this easy Cherry Delight Recipe:

  • Gluten Free Double Chocolate Cookies – 42 cookies or 2 packages
  • Butter (melted)
  • Cream Cheese
  • Sweetened Condensed Milk – 300 ml
  • Cool Whip – or whipped cream
  • Lemon Juice
  • Cherry Pie Filling – 540 ml can

Old Fashioned Cherry Delight

How do you make Old Fashioned Cherry Delight?

Here’s how to make this easy gluten free no-bake dessert:

Step 1: Use a food processor to grind the cookies into crumbs. Then mix the cookie crumbs with the melted butter in a large mixing bowl. Mix until the butter is well incorporated into the crumbs. Then spread the crumb mixture evenly into the bottom of a 13 x 9 lasagna pan. Press down firmly on the crumbs using a spoon or a small cup.

Step 2: In a large mixing bowl, use a mixer to mix/soften the cream cheese. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Mix the lemon juice in. Then mix in the whipped cream. Mix until it’s completely combined.
Step 3: Spread the cheesecake mixture evenly over the prepared cookie crumbs. Then cover the cheesecake layer with the cherry pie filling. Spread the pie filling evenly until the entire top is covered. Store in the refrigerator for 2 hours or overnight. Cut into squares and serve!

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MORE GLUTEN FREE DESSERT RECIPES TO TRY:

Old Fashioned Cherry Delight

RECIPE NOTES FOR MAKING THE BEST OLD FASHIONED CHERRY DELIGHT:

  • You can use whipped cream instead of the cool whip if preferred. Although, whipped cream is not as stabilized as Cool Whip. So if you make a dessert to take along to a hot summer barbecue picnic, it might be better to use Cool Whip since whipped cream can get runny when it gets too warm.
  • Any pie filling will work for the topping, but cherry is definitely my favourite.
  • This cherry dessert can be made in advance. Tightly cover and store leftovers in the refrigerator for up to 3 days.
  • I used 2 packages of great value gluten free double chocolate cookies.
  • 2 packages of (gluten free) cookies does make a thick crust. You can make this recipe with only one package of cookies but you’ll need to half the melted butter as well. I find it helps to put either parchment paper or tin foil under the cookie crust to help lift the pieces out when the crust is more thin.
  • Any type of crumbly cookie will work for this recipe. Graham cracker, ginger snaps or vanilla cookies, all make a great crust. Just be sure to use gluten free cookies that snap or make a nice crumb when crumbled. Gluten free pretzels also work well as a base for this dessert.
  • If you don’t have a food processor you can use a ziplock bag and crush the cookies with a rolling pin to make crumbs instead.  
  • Use a 9 x13 lasagna pan to make this cherry delight recipe.

Old Fashioned Cherry Delight

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Old Fashioned Cherry Delight

This Old Fashioned Cherry Delight is an easy no-bake dessert that's perfect for sharing. It comes together in just minutes and is made of three simple layers. A creamy cheesecake filling, chocolate cookie crust and delicious cherry pie filling to top it off.  
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry, Dessert, gluten free
Prep Time: 10 minutes
2 hours
Total Time: 2 hours 10 minutes
Servings: 12 slices
Author: Lyndsay Baker

Ingredients

  • 500 g Double Chocolate Cookies gluten free (42 cookies or 2 packages)
  • 1/2 Cup Butter melted
  • 8 oz Cream Cheese
  • 1 Can Sweetened Condensed Milk 300 ml
  • 1 Cup Cool Whip
  • 1/3 Cup Lemon Juice
  • 1 Can Cherry Pie Filling 540 ml

Instructions

  • Use a food processor to grind the cookies into crumbs. Then mix the cookie crumbs with the melted butter in a large mixing bowl. Mix until the butter is well incorporated into the crumbs. Then spread the crumb mixture evenly into the bottom of a 13 x 9 lasagna pan. Press down firmly on the crumbs using a spoon or a small cup. 
  • In a large mixing bowl, use a mixer to mix/soften the cream cheese. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Mix the lemon juice in. Then mix in the cool whip. Mix until it's completely combined.  
  • Spread the cheesecake mixture evenly over the prepared cookie crumbs. Then cover the cheesecake layer with the cherry pie filling. Spread the pie filling evenly until the entire top is covered. Store in the refrigerator for 2 hours or overnight. Cut into squares and serve!
  • Find additional recipe notes in the blog post above.

Notes

  • Use a 9 x13 lasagna pan to make this cherry delight recipe. 

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Old Fashioned Cherry Delight

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free Old Fashioned Cherry Delight Recipe, check out some of my other Gluten Free Dessert 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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Old Fashioned Cherry Delight Recipe

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White Chocolate Mini Egg Fudge

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This Popular White Chocolate Mini Egg Easter Fudge Recipe is made with just 4 ingredients! The fun and simple Creamy White Chocolate Fudge with Easter Mini Eggs is absolutely Fool Proof! It’s a SUPER easy recipe that comes together in just a few minutes. It’s naturally gluten free and is the perfect Easter treat for gifting or just sharing with the family!

Gluten Free White Chocolate Mini Egg Fudge

Why You Should Try This White Chocolate Mini Egg Fudge

Here’s why this is the best fudge recipe!

  • Minimal ingredients are needed to make this mini egg fudge.
  • It makes such a fun Easter cooking project.
  • It’s perfect for gifting or just sharing with the family.
  • It is gluten-free, though nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.

Gluten Free White Chocolate Mini Egg Fudge

What Ingredients do I need to make White Chocolate Mini Egg Fudge?

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

  • White Chocolate Chips
  • Sweetened Condensed Milk
  • Mini Eggs
  • M&M’s (Easter Edition)

Gluten Free White Chocolate Mini Egg Fudge

How do you make White Chocolate Mini Egg Fudge?

To make this delicious White Chocolate Easter Mini Egg Fudge.

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

Step 2: In a large microwave safe bowl, add the white chocolate and the sweetened condensed milk. Microwave for 1 1/2 – 2 minutes stiring a few times throughout. Stir the fudge until completely mixed.

Step 3: Spread half of the fudge into the bottom of the prepared pan and cover with half the Mini Eggs and M&M’s. Press them into the fudge, then cover with the remaining fudge. Spread the top out evenly. Cover with the remaining Mini eggs and M&M’s and press them down into the fudge.

Step 4: 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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Gluten Free White Chocolate Mini Egg Fudge

MORE EASY GLUTEN FREE DESSERT RECIPES TO TRY

White Chocolate mini egg Fudge

Recipe Notes for Making the Best Mini Egg 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)
  • Milk, Semi Sweet or Dark Chocolate can be used in place of the white chocolate.

Gluten Free White Chocolate Mini Egg Fudge

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Gluten Free White Chocolate Mini Egg Fudge

White Chocolate Mini Egg Fudge

This Popular White Chocolate Mini Egg Easter Fudge recipe is made with just 4 ingredients! The fun and simple Creamy White Chocolate Fudge with Easter Mini Eggs is absolutely Fool Proof! It's a SUPER easy recipe that comes together in just a few minutes. It's naturally gluten free and is the perfect Easter treat for gifting or just sharing with the family!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, Dessert, Easter, gluten free
Prep Time: 2 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3 Cups White Chocolate Chips
  • 1 Can Sweetened Condensed Milk 14 oz (300 ml)
  • 1 pkg Mini Eggs 200 g
  • 1 pkg M&M's (Easter) 200 g

Instructions

  • Line an 8×8″ pan with parchment paper and set aside.
  • In a large microwave safe bowl, add the white chocolate and the sweetened condensed milk. Microwave for 1 1/2 - 2 minutes stiring a few times throughout. Stir the fudge until completely mixed.
  • Spread half of the fudge into the bottom of the prepared pan and cover with half the Mini Eggs and M&M's. Press them into the fudge, then cover with the remaining fudge. Spread the top out evenly. Cover with the remaining Mini eggs and M&M's and press them down into the fudge.
  • Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

Notes

  • 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.

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Gluten Free White Chocolate Mini Egg Fudge

 

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GLUTEN FREE WHITE CHOCOLATE MINI EGG FUDGE RECIPE

Keywords: White Chocolate Mini Egg Fudge; White Chocolate Easter Fudge; Recipe; Gluten Free Easter Fudge Recipes; Recipes using White Chocolate; Easy Gluten Free Easter Fudge Recipes; Best Gluten Free Easter Fudge Recipes; Gluten Free White Chocolate Mini Egg Fudge Recipes; Gluten Free Easter Dessert recipes; Gluten Free Easter Dessert recipes; Gluten Free Easter Baking; gluten free Fudge Recipe; Gluten Free White Chocolate Fudge with Chocolate Easter Eggs

 

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 5 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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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.
4.79 from 14 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

 

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If you Love this Christmas White Chocolate Cherry Fudge Recipe, check out some of my other Gluten Free Holiday Treat Recipes Here:

 

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White Chocolate Cherry Fudge

Keywords: White Chocolate Cherry Fudge; White Chocolate Cherry Fudge; Recipe; Gluten Free Christmas Fudge Recipes; Recipes using White Chocolate; Easy Gluten Free Christmas Fudge Recipes; Best Gluten Free Christmas Fudge Recipes; Gluten Free White Chocolate Cherry Fudge Recipes; Gluten Free Thanksgiving Dessert recipes; Gluten Free Christmas Dessert recipes; Gluten Free Christmas Baking; gluten free Cherry Fudge Recipe; Gluten Free White Chocolate Fudge with Cherries

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

More Gluten Free Holiday Recipes To Try:

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 6 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 3 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.

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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 9 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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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

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Vanilla Cake Pops. 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.

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 4 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.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Vanilla Cake Pops

 

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Vanilla Cake Pops, check out some of my other Keto Friendly 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.

Follow OGF On Facebook, Pinterest & Instagram

Keto Vanilla Cake Pops

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