Desserts

Sugar Free Jello Mousse Cups

April 14, 2019 by officially gluten free 4 Comments

Sugar Free Jello Mousse Cups

These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use a few Ingredients. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!

To make these delicious No-Bake Sugar Free Jello Mousse Cups, you use a large mixing bowl to whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add one of the jello packets and stir until dissolved. Divide the whipped cream into three bowls. Then, in a blender, mix the jello with 1/4 cup cream cheese. Blend until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix until thoroughly combined.

Then pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer. Repeat steps 1 and 2 again, Two more times with the other flavours. Pour them into the cups as you go. Once all three colours are done. Place in them in the fridge for 1/2 hour or until ready to serve.

WHAT IS THE KETOGENIC DIET?

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.

Sugar Free Jello Mousse Cups

This recipe for No-Bake Sugar Free Jello Mousse Cups is really quick to whip up. It’s Gluten free, Low Carb and Dirty Keto. What is Dirty Keto? Dirty keto means sticking to keto macros, but without emphasizing on whole foods in particular. This is essentially the same thing as the “If it fits your macros” approach. This means that your 20 g net carbs could come from anything. If you’re not into “Dirty Keto”, you can find several natural Jello recipes on the internet.

Sugar Free Jello Mousse Cups

“These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use a few Ingredients. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!”

Ingredients

3 pkg Sugar Free Jello

1 1/2 Cup Boiling Water, divided

1 Cup Cream Cheese, divided

1 1/2 Cup Whipping Cream

Directions

1. In a large mixing bowl, whip the 1/4 cup of the cream cheese until soft then slowly add in the whipping cream, mix until stiff peak form. Then in a saucepan over high heat, bring 1/2 of a cup of the water to a boil. Add one of the jello packet and stir until dissolved.

2. Divide the whipped cream into three bowls. Then, in a blender, mix the jello with 1/4 cup cream cheese. Blend until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix only until thoroughly combined., don’t over mix it.

3. Pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer.

4. Repeat steps 1 and 2 again two more times with the other flavours, pouring them into the cups as you go. Once all three colours are done. Place in them in the fridge for 1/2 hour or until ready to serve.

Recipe Notes:

– I used Three 11.2 g packages of Sugar Free Jello.

– If using a single serving blender to blend the jello, you may need to let to liquid cool a little bit before blending or use the vent if your blender has one. A smaller blender is at risk for over heating if the liquid is too hot. Blending while hot didn’t seem to bother my larger 12 cup blender.

– The jello and cream cheese can be blended with a mixer instead of a blender. Use a large bowl if possible because it gets messy.

– The recipe makes 4 quite large servings and could easily be made into 6 or 8 servings instead of 4.

– The Sugar Free Jello can be replaced with 3 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 3 cups prepared whipped cream in place of the 1 1/2 cup of Whipping Cream and 1/4 cup of Cream Cheese.

– Putting the Mousse in the freezer instead of the fridge will speed up the set time. 15 – 20 minutes in the freezer should be enough.

– I used 4 380 ml / 9.5 oz Glasses.

This recipe makes 4 Large Servings.

Nutritional Info

1 Batch of Sugar Free Jello Mousse Cups = 4 Servings

Each Serving / (without whipped topping) =

263 Cal | 25.7 g Fat | 5.3 g Carbs | 0 g Fibre | 3.7 g Protein

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Still Hungry? Check out These Keto Recipes:

Dill Pickle Fat Bombs

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Sugar Free Jello Mousse Cups

5.0 from 1 reviews

Sugar Free Jello Mousse Cups

Save Print

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They're really Quick and Easy to Make and only use a few Ingredients to make. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!

Author: Lyndsay Baker

Recipe type: Sugar Free Jello Dessert

Cuisine: American

Serves: 4 servings

Ingredients

3 pkg Sugar Free Jello
1½ Cup Boiling Water, divided
1 Cup Cream Cheese, divided
1½ Cup Whipping Cream

Instructions

In a large mixing bowl, whip the ¼ cup of the cream cheese until soft then slowly add in the whipping cream, mix until stiff peak form. Then in a saucepan over high heat, bring ½ of a cup of the water to a boil. Add one of the jello packets and stir until dissolved.
Divide the whipped cream into three bowls. Then, in a blender, mix the jello with ¼ cup cream cheese. Mix until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix until thoroughly combined.
Pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer.
Repeat steps 1 and 2 again, two more times with the other flavours pouring them into the cups as you go. Once all three colours are done. Place in them in the fridge for ½ hour or until ready to serve.

Keto Vanilla Cake Pops

March 27, 2019 by officially gluten free 1 Comment

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.

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. 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 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. 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.

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.

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.

WHAT IS THE KETOGENIC DIET?

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.”

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 Frosting:

3 Tbsp Cream Cheese

3 Tbsp Heavy Cream

1 Tbsp Powdered Sweetener (Swerve)

For the Coating:

1 1/2 Cups Low Carb Chocolate (Lily’s)

1 1/2 Tbsp Coconut Oil

Directions

1. Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the protein powder, coconut flour, vanilla and baking powder to the blender. Blend until fully combined.

2. 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.

3. 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 the frosting to the crumbled cake and mix until completely combined.

4. Cover a plate or tray with parchment paper. Then make small 2 Tbsp balls out of the cake mixture. (Firmly Press into a ball shape then gently press into a nice round shape with your fingers. If they crack, gently press back together.) 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.

5. 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.

6. 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.

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.

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This recipe makes 24 Keto Vanilla Cake Pops

1 Serving = 1 Keto Vanilla Cake Pop

Nutritional Info | Each Serving =

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

(Note: Nutritional Value is based of Using Kaizan Natural Vanilla Bean Protein Powder and Lily’s Dark Chocolate. It will vary based on the brand you’re using.)

Still Hungry? Check out These Keto Recipes:

No-Bake Sugar Free Jello Cheesecake

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Vanilla Cake Pops

Save Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

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.

Author: Lyndsay Baker

Recipe type: Keto Dessert Recipe

Cuisine: American

Serves: 24 Cake Pops

Ingredients

For the Cake:
6 Eggs
½ Cup Cream Cheese
⅓ Cup Vanilla Whey Protein Powder (Low Carb)
⅓ 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, 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 and cocoa powder. 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.

No-Bake Sugar Free Jello Cheesecake

February 13, 2019 by officially gluten free 13 Comments

No-Bake Sugar Free Jello Cheesecake

This Low Carb No-Bake Sugar Free Jello Cheesecake is incredibly Light and Fluffy! It’s much lighter than Traditional Cheesecake and is really Quick and Easy to Make. It only uses a few Ingredients and can be made with any flavour of Sugar Free Jello, making it Perfect for any Occasion. We made Cherry for Valentine’s Day!

To make this delicious No-Bake Sugar Free Jello Cheesecake, you use a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined. Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. Place the prepared crust in the fridge while the cheesecake is prepared.

Then in a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Next, use a saucepan over high heat to bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth.

Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

No-Bake Sugar Free Jello Cheesecake

This recipe for No-Bake Sugar Free Jello Cheesecake is really quick to whip up. It’s Gluten free, Low Carb and Dirty Keto. What is Dirty Keto? Dirty keto means sticking to keto macros, but without emphasizing on whole foods in particular. This is essentially the same thing as the “If it fits your macros” approach. This means that your 20 g net carbs could come from anything. If you’re not into “Dirty Keto”, you can find several natural Jello recipes on the internet.

If you haven’t heard of The ketogenic diet (often called keto), it’s 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.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

No-Bake Sugar Free Jello Cheesecake

Ingredients

For the Sugar Free Jello Cheesecake:

2 pkg Sugar Free Jello

1 Cup Boiling Water

3/4 Cup Cream Cheese, divided

1 1/2 Cup Whipping Cream

For the Low Carb Crust:

1/2 Cup Pecans (ground)

1/4 Cup Almond Flour

1 Tbsp Sweetener (Powdered Swerve)

2 Tsp Butter (melted)

Directions

1. In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.

2. Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheesecake filling is prepared.

3. In a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.

4. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Recipe Notes:

– I used Two 11.2 g packages of Sugar Free Cherry Jello.

– The pecans can be crushed in a ziplock bag, if you don’t have a food processor. Using a heavy cup or rolling pin will help get it extra fine.

– The Cheesecake will work without a crust. You can skip the crust altogether and put the cheesecake filling into small glasses or bowls or you can use a springform pan or pie dish lined with waxed paper.

– The jello and cream cheese can be blended with a mixer instead of a blender. Use a large bowl if possible because it gets messy.

– The Sugar Free Jello can be replaced with 2 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 2 cups prepared whipped cream in place of the 1 1/2 cup of Whipping Cream and 1/4 cup of Cream Cheese.

– Putting the Cheesecake in the freezer instead of the fridge will speed up the set time. 15 – 20 minutes in the freezer should be enough.

– Making the cheesecake in single serve portions will help it set faster also.

– Use 1 Tbsp of granulated sweetener in place of the swerve if needed.

This recipe makes 10 Slices of No-Bake Sugar Free Jello Cheesecake.

Nutritional Info

1 Batch of No-Bake Sugar Free Jello Cheesecake = 10 Servings

Each Serving / 1/10 of Cheesecake (without whipped topping) =

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If you liked this recipe for No-Bake Sugar Free Jello Cheesecake, You may also like these recipes:

Keto Raspberry Cheese Turnovers

Low Carb French Toast Casserole

Keto Chicken Quesadilla

Fathead Sour Cream and Chive Crackers

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No-Bake Sugar Free Jello Cheesecake

4.5 from 4 reviews

No-Bake Sugar Free Jello Cheesecake

Save Print

Prep time

15 mins

Cook time

4 mins

Total time

19 mins

No-Bake Sugar Free Jello Cheesecake

Author: Lyndsay Baker

Recipe type: Sugar Free Cheesecake

Cuisine: American

Serves: 10 slices

Ingredients

For the Sugar Free Jello Cheesecake:
2 pkg Sugar Free Jello
1 Cup Boiling Water
¾ Cup Cream Cheese, divided
1½ Cup Whipping Cream
For the Low Carb Crust:
½ Cup Pecans (ground)
¼ Cup Almond Flour
1 Tbsp Sweetener (Powdered Swerve)
2 Tsp Butter (melted)

Instructions

In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the pureed pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.
Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheese is prepared.
In a large mixing bowl, whip the whipping cream and ¼ cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with ½ cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.
Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Keto Raspberry Cheese Turnovers

January 22, 2019 by officially gluten free Leave a Comment

Keto Raspberry Cheese Turnovers

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat. I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.

To make these Tasty Keto Raspberry Cheese Turnovers, you preheat your oven to 375 F. Then Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

Then, bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells. Place 2 raspberries onto each of the turnovers. Fold the squares in half, into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Raspberry Cheese Turnovers

This recipe for Keto Raspberry Cheese Turnovers is one of my families favourite sweet treats. It’s so simple and easy to make, making it a winner in my books. We eat them cold but they can be served warm as well. I used powdered swerve, which I ordered from amazon. If you’re not able to use swerve, you can substitute it for any crystallized sweetener. An erythritol and stevia blend would be my second choice.

Keto Raspberry Cheese Turnovers

Ingredients

12 Mozzarella Cheese Slices

24 Raspberries

1/2 Cup Cream Cheese

3 Tbsp Heavy Cream

4 Tbsp Powdered Swerve (divided)

Directions

1. Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.

3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– Flipping the cheese shells over before adding the filling makes them a bit prettier. Let them cool for a few seconds before flipping.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

This recipe makes 12 Keto Raspberry Cheese Turnovers.

Nutritional Info – 1 Batch of Keto Raspberry Cheese Turnovers = 12 Servings | Each Serving =

>> Click Here To Pin This Recipe <<

If you liked this recipe for Keto Raspberry Cheese Turnovers, Then you may also like these recipes:

Keto Chicken Quesadilla

Fathead Sausage Rolls

Low Carb Zucchini Fritters

Keto French Toast Casserole

Follow Officially Gluten Free on

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Keto Raspberry Cheese Turnovers

Save Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Keto Raspberry Cheese Turnovers

Author: Lyndsay Baker

Recipe type: Keto Dessert

Cuisine: American

Serves: 12 Turnovers

Ingredients

12 Mozzarella Cheese Slices
24 Raspberries
½ Cup Cream Cheese
3 Tbsp Heavy Cream
4 Tbsp Powdered Swerve (divided)

Instructions

Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.
Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.
Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Fathead Pumpkin Pie Bars

November 20, 2018 by officially gluten free 2 Comments

Fathead Pumpkin Pie Bars

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars can be Whipped up in Under 1/2 an Hour. They’re Just Tasty as Traditional Pumpkin Pie but Take A Lot Less Effort to Make. They’re So Delicious, Even Your Non Keto Dinner Guests Will Ask For the Recipe!

To make these delicious Fathead Pumpkin Pie Bars, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Then, remove from the heat and stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Then mix until well combined. Next, melt the butter then grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and up the slightly up the sides of your pan. (only an inch or two up) Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

Fathead Pumpkin Pie Bars

These Fathead Pumpkin Pie Bars are So Easy To Make and They Taste Amazing!!!! Fathead Dough is Much Easier to Make Than Pie Crust and Tastes Just as Good. Have You Tried it Yet? If Not, You’ve Been Missing Out! It’s Awesome!!! It’s a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust , Fathead Sour Cream and Chive Crackers or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls. They’re the Perfect Low Carb Sweet Treat for Pumpkin Season.

Fathead Pumpkin Pie Bars

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

1 Egg

3 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

For The Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Sweetener (divided)

1 Tsp Cinnamon

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tbsp Butter (to grease the pan)

Directions

1. Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.

2. Melt the butter then use it to grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.

3. In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

Serve with Low Carb Whipped Cream.

This Recipe Makes 9 Fathead Pumpkin Pie Bars.

Nutritional Info – 1 Batch of Fathead Pumpkin Pie Bars = 9 Servings | 1 Bar =

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If you liked this recipe for Fathead Pumpkin Pie Bars, Then you may also like these recipes:

Keto Sour Cream and Chive Crackers

Low Carb Fathead Stuffing

Keto Chicken Quesadilla

Keto Beef Taquitos

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Fathead Pumpkin Pie Bars

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars are Made with a Delicious Low Carb Fathead Dough.

Author: Lyndsay Baker

Recipe type: Keto Pumkin Dessert

Cuisine: American

Serves: 9 Bars

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
1 Egg
3 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
(I used this one)
1 Tsp Cinnamon
For The Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
2 Tbsp Sweetener (divided)
1 Tsp Cinnamon
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)

Instructions

Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.
Melt the butter then use it to grease the sides and bottom of a square baking pan. Press ⅔ of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.
In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix ½ Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

Gluten Free Vanilla Pudding Cookies

October 6, 2018 by officially gluten free 1 Comment

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!

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

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

Gluten Free Butter Tarts

Gluten Free Blueberry Loaf

Two Bite Cherry Brownies

Unicorn Chips With Rainbow Dip

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Gluten Free Vanilla Pudding Cookies

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

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

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.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.

Keto Pumpkin Cinnamon Rolls

September 4, 2018 by officially gluten free 2 Comments

Keto Pumpkin Cinnamon Rolls

These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season.

All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture, then mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle.

Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.

Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Keto Pumpkin Cinnamon Rolls

If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto! The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.

Keto Pumpkin Cinnamon Rolls

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

2 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tsp Butter (to grease the pan)

For the Frosting: (Optional)

4 Tbsp Cream Cheese

2 Tbsp Heavy Whipping Cream

2 Tsp Sweetener (I used this one)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

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If you liked this recipe for Keto Pumpkin Cinnamon Rolls, Then you may also like these recipes:

Keto Fathead Stuffing

Keto Snickerdoodle Woopie Pies

Keto Beef Enchiladas

Keto Buffalo Chicken Taquitos

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Keto Pumpkin Cinnamon Rolls

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Pumpkin Dessert

Cuisine: American

Serves: 9 Rolls

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
2 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
1 Tsp Cinnamon
For The Fat Head Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)
For the Frosting: (Optional)
4 Tbsp Cream Cheese
2 Tbsp Heavy Whipping Cream
2 Tsp Sweetener

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 1 Comment

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth. Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites. Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

Keto Snickerdoodle Woopie Pies

These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one)

1/2 Tsp Cinnamon

For the Filling

1/2 Cup Cream Cheese

1/4 Cup Heavy Whipping Cream

1 Tbsp Sweetener

1 Tsp Vanilla

1/2 Tsp Cinnamon

Directions

For the Snickerdoodles

1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely

For the Filling

1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.

Note: Store in an air tight container in the refrigerator.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

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If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with easy Keto Gravy

Crock Pot Egg Roll Bowl

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Keto Snickerdoodle Woopie Pies

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Cookies

Cuisine: American

Serves: 10 whoopie pies

Ingredients

For the Keto Snickerdoodles
3 Eggs, separated
3 Tbsp Cream Cheese
¼ Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided
(I used this one)
½ Tsp Cinnamon
For the Filling
½ Cup Cream Cheese
¼ Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
½ Tsp Cinnamon

Instructions

For the Snickerdoodles
Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
For the Filling
In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
Note: Store in an air tight container in the refrigerator.

Gluten Free Blueberry Loaf

February 22, 2018 by officially gluten free 2 Comments

Gluten Free Blueberry Loaf

You’re going to Love this Delicious Gluten Free Blueberry Loaf Recipe. It’s a Moist Bread that tastes like a Blueberry Muffin. It isn’t too sweet and is just loaded with juicy Blueberries. It’s an easy recipe that can be made in one bowl and whipped up in a couple of minutes.

To make this delicious Gluten Free Blueberry Loaf you, whisk the egg in a large bowl, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.

Then, stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

Spoon into a greased bread pan. Bake for 35 – 40 minutes. Let Cool Completely before removing from the pan.

Gluten Free Blueberry Loaf

To make this tasty Gluten Free Blueberry Loaf, I used Fresh Blueberries but you could also use Frozen. You could also substitute the Blueberries for Raspberries, Strawberries, Cherries or Apples and Cinnamon.

If you’re looking for another delicious Gluten Free Recipe, 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 Blueberry Loaf

Ingredients

1 Egg

3/4 Cup Sugar

1/4 Cup Melted Butter

1 Cup Sour Cream

1 3/4 Cups Rice Flour

1/2 Cup Potato Starch (or Tapioca Starch or Corn Starch)

2 Tsp Baking Powder

1 1/2 Cups Blueberries

Directions

1. Pre Heat oven to 350 F.

2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream. Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

3. Spoon into a greased bread pan. Bake for 35 – 40 minutes.

Note: Let Cool Completely before removing from the pan.

This Recipe Makes 1 Gluten Free Blueberry Loaf.

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If you liked this recipe for Gluten Free Blueberry Loaf you may also like these recipes for:

Gluten Free Perogies

Gluten Free Butter Pie Crust

Low Carb French Toast Casserole

Keto Sausage Rolls

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Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Bread

Serves: 1 loaf

Ingredients

1 Egg
¾ Cup Sugar
¼ Cup Melted Butter
1 Cup Sour Cream
1¾ Cups Rice Flour
½ Cup Potato Starch (or Tapioca Starch or Corn Starch)
2 Tsp Baking Powder
1½ Cups Blueberries

Instructions

Pre Heat oven to 350 F.
In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.
Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.
Spoon into a greased bread pan. Bake for 35 - 40 minutes.

White Chocolate Cashew Crunch

February 17, 2018 by officially gluten free Leave a Comment

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.

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

Gluten Free Perogies

Gluten Free Unicorn Chips with Rainbow Dip

Everything Mashed Potato Flatbread

Gluten Free Double Chocolate Muffins

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White Chocolate Cashew Crunch

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Prep time

5 mins

Total time

5 mins

Author: Lyndsay Baker

Recipe type: Desserts

Ingredients

2 Cups White Chocolate Chips
1 Cups Corn Chips
½ Cup Cashew
¼ Cup Toffee Bits

Instructions

Melt the white chocolate in a double broiler or in the microwave.
Crunch up the corn chips and cashews.
In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
Place in refrigerator for 20 minutes, then break into pieces