sweets

How To Make Dairy Free Coconut Whipped Cream

December 1, 2019 by officially gluten free Leave a Comment

This Easy To Make Low Carb Dairy Free Coconut Whipped Cream is not only great for those on a Dairy Free Diet but it’s also a great option for people on Keto, Vegan, Sugar and Gluten Free Diets. It’s perfect for serving Groups of People with Different Dietary Restrictions. The Creamy Coconut Cream Dessert Topping is a Delicious Dairy Free Alternative to Traditional Whipped Cream.

How To Make Dairy Free Coconut Whipped Cream

To make this dairy free coconut whipped cream 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) Then in a large mixing bowl, mix the coconut cream, the powdered swerve and the vanilla extract using a mixer. Mix until stiff peaks form.

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.

Tips For Making The Best Keto & Dairy Free Coconut Whipped Cream

Placing the cans of full fat coconut milk (Be sure to use full fat coconut milk not lite) 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.

Another tip is to chill your mixing bowl and Mixer beaters before mixing the coconut whipped cream. This will help create better peaks but make sure not to over whip!

Keto & Dairy Free Coconut Whipped Cream

This Keto and Dairy Free Coconut Whipped Cream Recipe is prepared with canned full fat coconut milk instead of heavy whipping cream. It’s very important to get a good quality full fat coconut milk when making dairy free whipped cream. Light canned coconut milk won’t separate once chilled and won’t thicken when whipped.

If you Need an Easy Dairy Free and Keto Dessert Recipe that only use a few ingredients to Go with this tasty whipped topping, then you’ll want to try out this Keto and Dairy Free Chocolate Coconut Mousse. It’s Easy to Make Ahead of Time for School or Work Lunches. It also Make a Perfect Low Carb Grab and Go Snack for Busy Afternoons.

RECIPE NOTES:

– Placing the cans of full fat coconut milk 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) I found it helps to open the can upside down.

– This Dairy Free Whipped Cream recipe isn’t overly sweet. If you like a sweeter whipped cream, you can just add a little more sweetener.

– Granulated sweetener or regular powdered sugar can be used in place of the powdered Swerve if needed/desired.

– Make sure not to over whip!

– Be sure to use full fat coconut milk (not lite)

– Chilling your mixing bowl and beaters before mixing the coconut whipped cream will help create better peaks.

DON’T MISS ANY NEW RECIPES:

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How To Make Dairy Free Coconut Whipped Cream

This Easy To Make Dairy Free Coconut Whipped Cream is not only Great for those on a Dairy Free Diet but it's also Great for People on Keto, Vegan, Sugar and Gluten Free Diets. Making it perfect for Serving People with different Dietary Restrictions. The Creamy Coconut Cream Dessert Topping is a Delicious Dairy Free Alternative to Traditional Whipped Cream.

5 from 1 vote

Print Pin Rate

Course: Dairy Free and Keto Dessert

Cuisine: American

Keyword: Dairy free, gluten free, Keto, Low Carb

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: servings

Calories: 85kcal

Author: Lyndsay Baker

Ingredients

2 Cans Full Fat Coconut Milk
1/4 Cup Powdered Swerve sweetener
1 Tsp Vanilla

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. Mix until stiff peaks forms.

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 6g

NUTRITIONAL INFO

1 Batch of = 8 Servings

1 Serving / 1/8 of the Batch =

85 Calories | 8.5 g Fat | 1 g Carbs | 0 g Fibre | 0.5 g Protein

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

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Other Keto Friendly/Low Carb Recipes:

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

© 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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How To Make Dairy Free Coconut Whipped Cream

Keywords: How To Make Dairy Free Coconut Whipped Cream; Sugar Free Dairy Free Whipped Cream Recipe; Keto dairy Free Recipes; Recipes using canned coconut milk; Easy dairy free Keto Dessert Recipes; Low Carb whipped cream Recipes; Keto Holiday dessert recipes; Keto coconut recipes; keto dairy free holiday recipes; dairy free christmas recipes

Bacon Skewers with Brown Sugar Glaze

September 22, 2019 by officially gluten free Leave a Comment

Bacon Skewers with Brown Sugar Glaze

These Crazy Delicious Bacon Skewers with Brown Sugar Glaze are like Eating Bacon Candy on a Stick! They’re easily made with only 4 Ingredients and are Keto and Gluten Free. You’ll want to make them as a yummy Keto Snack for Football or as Side Dish for Dinner or Potluck Parties.

How to Make Keto Bacon Skewers with Brown Sugar Glaze

To make these delicious Keto Bacon Skewers with Brown Sugar Glaze you start by, soaking you skewers in water. (If using wooden skewers) Then preheat your oven to 400 F. Line a lipped baking pan with tin foil, then place a wire rack on top. In a small bowl mix the melted butter with the brown sugar and cinnamon.

Thread the bacon onto the skewers, one piece per stick. Then place the skewers evenly onto the wire rack. Use a spoon or basting brush to coat both sides with the brown sugar and butter. Bake the bacon skewers for approximately 20 minutes or until they’re cooked to your liking. Turn the skewers half way through baking.

WHAT IS THE KETOGENIC DIET?

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 in ketosis, your body switches to burning fat for its primary fuel source.

Bacon Skewers with Brown Sugar Glaze

This Easy Bacon Skewers with Brown Sugar Glaze Recipe Can be whipped up in 30 minutes or Less! The yummy candied bacon skewers taste just as good cold as they do warm. Which makes them a perfect make ahead, then grab and go keto snack.

Looking for some delicious Keto Breakfast Recipes? Two of my families favourite breakfast recipes are these Baked Chaffle French Toast Sticks and these tasty Keto Strawberry French Toast Cups. I love how quick and easy they are to make. They’re perfect for impressing brunch guests or for spoiling someone special.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Bacon Skewers with Brown Sugar Glaze. 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.

Bacon Skewers with Brown Sugar Glaze

“These Crazy Delicious Bacon Skewers with Brown Sugar Glaze are like Eating Bacon Candy on a Stick! They’re easily made with only 4 Ingredients and are Keto and Gluten Free. You’ll want to make them as a yummy Keto Snack for Football or as Side Dish for Dinner or Potluck Parties. “

Ingredients

12 Slices Bacon

3 Tbsp Brown Sugar (low carb substitute)

1/4 Tsp Cinnamon

2 Tbsp Melted Butter

Directions

1. Preheat your oven to 400 F. Line a lipped baking pan with tin foil, then place a wire rack on top. In a small bowl mix the melted butter with the brown sugar and cinnamon.

2. Thread the bacon onto the skewers, one piece per stick. Then place the skewers evenly onto the wire rack. Use a spoon or basting brush to coat both sides with the brown sugar and butter. (Try not to get sugar on the pan)

3. Bake the bacon skewers for approximately 20 minutes or until they’re cooked to your liking. Turn the skewers half way through baking.

This Recipe makes 12 Bacon Skewers with Brown Sugar Glaze.

Recipe Notes:

– To make these Bacon Skewers Low Carb and Keto use a Brown Sugar Substitute such as Brown Sugar Swerve.

– The skewers can be made directly on a pan without a rack but they must be watched closely. Using parchment paper instead of tin foil is a better option but both with will work. Sugar that gets onto the pan may start to burn. To combat this, try replacing the parchment paper with a fresh piece half way through baking.

– The brown sugar candied bacon can be made directly on the rack without a skewer if desired…but the stick does make it way more fun to eat!

NUTRITIONAL INFO

1 Batch of Bacon Skewers with Brown Sugar Glaze = 12 Servings

1 Serving or 1 Bacon Skewer =

57 Calories | 5.3 g Fat | 3 g Carbs | 0 g Fibre | 2.5 g Protein

3 g Net Carbs per Piece

>> Click Here To Pin This Recipe <<

Other Keto Friendly/Low Carb Recipes:

If you Love this Bacon Skewers with Brown Sugar Glaze Recipe, check out some of my other Keto Friendly Recipes Here:

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Bacon Skewers with Brown Sugar Glaze

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

These Crazy Delicious Bacon Skewers with Brown Sugar Glaze are like Eating Bacon Candy on a Stick! They're easily made with only 4 Ingredients and are Keto and Gluten Free. You'll want to make them as a yummy Keto Snack for Football or as Side Dish for Dinner or Potluck Parties.

Author: Lyndsay Baker

Recipe type: Keto Bacon Appetizer / Snack

Cuisine: American

Serves: 12 Skewers

Ingredients

12 Slices Bacon
¼ Cup Brown Sugar (substitute)
¼ Tsp Cinnamon
3 Tbsp Melted Butter

Instructions

Preheat your oven to 400 F. Line a lipped baking pan with tin foil, then place a wire rack on top. In a small bowl mix the melted butter with the brown sugar and cinnamon.
Thread the bacon onto the skewers, one piece per stick. Then place the skewers evenly onto the wire rack. Use a spoon or basting brush to coat both sides with the brown sugar and butter. (Try not to get sugar on the pan)
Bake the bacon skewers for approximately 20 minutes or until they're cooked to your liking. Turn the skewers half way through baking.

Keto Blueberry Walnut Bread

August 4, 2019 by officially gluten free 3 Comments

Keto Blueberry Walnut Bread

This Gluten Free & Keto Blueberry Walnut Bread goes from Blender to Bowl in Minutes. It’s an Easy to Make Low Carb Bread That’s Loaded With Juicy Blueberries and Tasty Walnuts. It makes a Perfect Keto Breakfast or Snack that’s full of Protein and Delicious Healthy Fats!

How to Make Keto Blueberry Walnut Bread

To make this delicious Keto Blueberry Walnut Bread you start by preheating your oven to 350. Prepare a bread pan by covering the bottom and edges with parchment paper. Using 2 strips of parchment paper works best.

In a blender, blend the eggs and cream cheese. Add the protein powder, a 1/3 of a cup of the coconut flour and baking powder to the blender. Blend for 20 – 30 seconds. Blend in the remaining coconut flour.

Using a food processor, coarsely grind up the walnuts. Pour the batter into a bowl and gently stir in the sweetener, walnuts and blueberries.

Spread the batter into the prepared parchment paper covered bread pan. Bake for 32- 35 minutes.

WHAT IS THE KETOGENIC DIET?

Keto Blueberry Walnut Bread

This recipe for Low Carb & Keto Blueberry Walnut Bread is a family favourite! It’s a soft and moist sweet bread, that tastes good enough to share with your non keto friends and family. It can be made with many variations. You can try using some Strawberries or Raspberries or even some Cinnamon or Low Carb Chocolate Chips.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough That Makes these Awesome Keto Strawberry French Toast Cups , This delicious Keto Pizza Crust, or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Blueberry Walnut Bread. 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 Blueberry Walnut Bread

“This Gluten Free & Keto Blueberry Walnut Bread goes from Blender to Bowl in Minutes. It’s an Easy to Make Low Carb Bread That’s Loaded With Juicy Blueberries and Tasty Walnuts. It makes a Perfect Keto Breakfast or Snack that’s full of Protein and Delicious Healthy Fats! ”

INGREDIENTS

6 Eggs

1/2 Cup Cream Cheese

1/3 Cup Vanilla Whey Protein Powder (Low Carb)

1/3 Cup + 3 Tbsp Coconut Flour

2 Tsp Baking Powder

1 Cup Blueberries

1 Cup Chopped Walnuts

2 Tsp Granulated Sweetener

DIRECTIONS

1. Preheat oven to 350. Prepare a bread pan by covering the bottom and edges with parchment paper. Using 2 strips of parchment paper works best.

2. In a blender, blend the eggs and cream cheese. Add the protein powder, a 1/3 of a cup of the coconut flour and baking powder to the blender. Blend for 20 – 30 seconds. Blend in the remaining coconut flour.

3. Using a food processor (or ziplock bag), coarsely grind up the walnuts. Pour the batter into a bowl and gently stir in the sweetener, walnuts and blueberries. Spread the batter into the prepared parchment paper covered bread pan. Bake for 32- 35 minutes.

This recipe makes 1 Loaf of Keto Blueberry Walnut Bread.

RECIPE NOTES:

– Use parchment paper NOT waxed paper or the pan can be greased with butter instead.

– The protein powder can be switched out for more coconut flour, psyllium husk or almond flour. You’ll need to add a bit of sweetener to the batter along with flour.

– I use Kaizan Natural Vanilla Bean Protein Powder which has 24 g of Protein per 1/3 of a cup.

– You can use fresh or frozen Blueberries.

– Prepare a bread pan by covering the bottom and sides with parchment paper. Using 2 strips of parchment paper works best. Make one strip the width of the pan and the other the length of the pan.

NUTRITIONAL INFO

1 Batch of Keto Blueberry Walnut Bread = 12 Servings

Each Serving or 1/12 of the Loaf =

151 Calories | 11 g Fat | 6.3 g Carbs | 2.4 g Fibre | 7.5 g Protein

3.9 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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Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Low Carb & Keto Blueberry Walnut Bread, check out some of my other Keto Friendly Recipes Here:

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

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Keto Blueberry Walnut Bread

Save Print

Prep time

5 mins

Cook time

32 mins

Total time

37 mins

This Gluten Free & Keto Blueberry Walnut Bread goes from Blender to Bowl in Minutes. It's an Easy to Make Low Carb Bread That's Loaded With Juicy Blueberries and Tasty Walnuts. It makes a Perfect Keto Breakfast or Snack that's full of Protein and Delicious Healthy Fats!

Author: Lyndsay Baker

Recipe type: Keto Bread

Cuisine: American

Serves: 12 servings

Ingredients

6 Eggs
½ Cup Cream Cheese
⅓ Cup Vanilla Whey Protein Powder (Low Carb)
⅓ Cup + 3 Tbsp Coconut Flour
2 Tsp Baking Powder
1 Cup Blueberries
1 Cup Chopped Walnuts
2 Tsp Granulated Sweetener

Instructions

Preheat oven to 350. Prepare a bread pan by covering the bottom and edges with parchment paper. Using 2 strips of parchment paper works best.
In a blender, blend the eggs and cream cheese. Add the protein powder, a ⅓ of a cup of the coconut flour and baking powder to the blender. Blend for 20 - 30 seconds. Blend in the remaining coconut flour.
Using a food processor, coarsely grind up the walnuts. Pour the batter into a bowl and gently stir in the sweetener, walnuts and blueberries. Spread the batter into the prepared parchment paper covered bread pan. Bake for 32- 35 minutes.

Lemon Jello Dessert Bars

June 23, 2019 by officially gluten free Leave a Comment

Lemon Jello Dessert Bars

These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that’s topped with Whipped Cream and Sugar Free Lemon Jello. It’s the Perfect Low Carb Family Friendly Dessert for Summer!!!

How to Make Lemon Jello Dessert Bars

To make the delicious Low Carb Lemon Jello Dessert Bars you start by preheating your oven to 325 F. Then in a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, lemon juice, vanilla and baking powder to the blender. Blend until fully combined.

Then cover a 9″ x 12″ pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.

In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.

Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left)

Pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.

Lemon Jello Dessert Bars

This recipe for Lemon Jello Dessert Bars takes a little longer to prepare than most of the recipes I’ve published. That’s only because the jello takes a bit to set, otherwise the preparation only takes a few minutes. The recipe is naturally gluten free and also uses sugar free jello instead of regular jello. If you prefer regular jello, just swap it out for the sugar free jello.

Looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto & Low Carb Lemon Jello Dessert Bars. 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.

Lemon Jello Dessert Bars

“These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that’s topped with Whipped Cream and Sugar Free Lemon Jello. It’s the Perfect Low Carb Family Friendly Dessert for Summer!!!”

Ingredients

For the Low Carb Lemon Cake:

6 Eggs

1/2 Cup Cream Cheese

3/4 + 2 Tbsp Cup Coconut Flour

1/4 Cup Almond Flour

1/4 Cup Powdered Sweetener (Swerve)

1 Tsp Vanilla

1 Tsp Baking Powder

1/4 Cup Lemon Zest

4 Tsp Lemon Juice

1 Tsp melted Butter (to grease the pan)

For the Creamy Filling:

1/2 Cup Cream Cheese

2 Cup Whipping Cream

1/2 Cup Powdered Sweetener (Swerve)

2 Tbsp Lemon Juice

For the Lemon Jello Topping:

3 Pkg. Sugar Free Lemon Jello

2 1/2 Cups Boiling Water

2 Cup Ice Cubes

Directions

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

2. Then cover a 9″ x 12″ pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.

3. In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.

4. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left) Slowly pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.

This recipe makes 12 Lemon Jello Dessert Bars.

Recipe Notes:

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

– 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 Whipping Cream and Cream Cheese.

– Use granulated sweetener or powdered sugar in place of the swerve if needed.

Nutritional Info

1 Serving or 1/12 of the Bars =

231 Calories | 17.9 g Fat | 10.3 g Carbs | 5.3 g Fibre | 7.2 g Protein

5 g Net Carbs per Slice

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 <<

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto & Low Carb Lemon Jello Dessert Bars, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Lemon Jello Dessert Bars

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

Lemon Jello Dessert Bars

Save Print

Prep time

3 hours 10 mins

Cook time

15 mins

Total time

3 hours 25 mins

These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that's topped with Whipped Cream and Sugar Free Lemon Jello. It's the Perfect Low Carb Family Friendly Dessert for Summer!!!

Author: Lyndsay Baker

Recipe type: Low Carb Lemon Dessert

Cuisine: American

Serves: 12 servings

Ingredients

For the Low Carb Lemon Loaf:
6 Eggs
½ Cup Cream Cheese
¾ + 2 Tbsp Cup Coconut Flour
¼ Cup Almond Flour
¼ Cup Powdered Sweetener (Swerve)
1 Tsp Vanilla
1 Tsp Baking Powder
¼ Cup Lemon Zest
4 Tsp Lemon Juice
1 Tsp melted Butter (to grease the pan)
For the Creamy Filling:
½ Cup Cream Cheese
2 Cup Whipping Cream
½ Cup Powdered Sweetener (Swerve)
2 Tbsp Lemon Juice
For the Lemon Jello Topping:
3 Pkg. Sugar Free Lemon Jello
2½ Cups Boiling Water
2 Cup Ice Cubes

Instructions

Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, vanilla, lemon juice, lemon zest and baking powder to the blender. Blend until fully combined.
Then cover a 9" x 12" pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan.Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.
In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.
Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left) Slowly pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.

Sugar Free Jello Mousse Cups

April 14, 2019 by officially gluten free 9 Comments

These Low Carb Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use 4 Ingredients. They can be made with any flavour of Sugar Free Jello, making them the Perfect Low Carb Dessert for any Occasion. In this Recipe we used Lemon, Lime & Cherry Jello for a Keto Easter Dessert!

How Do You Make No-Bake Sugar Free Jello Mousse?

To make these delicious Keto Sugar Free Jello Mousse Recipe, 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?

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.

WHAT IS DIRTY KETO AND WHAT IS CLEAN 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. People who are doing dirty keto tend to have things like diet soda and sugar free Jello.

If you’re Clean Keto, it means you generally only consume food with natural ingredients. Both people on Dirty and on Clean Keto try to stick to 20 g net carbs a day.

Sugar Free Jello Mousse Cups

This recipe for No-Bake Sugar Free Jello Mousse Cups makes a light and airy low carb Whip. It’s super quick and easy to make and can be made with any flavour of Jello. It’s a family friendly recipe that has no added sugar and is naturally 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.)

If “Dirty Keto” isn’t your thing… you can make this recipe with regular gelatin and natural flavouring. You can find several natural Jello recipes Pinterest.

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.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Low Carb Sugar Free Jello Mousse Cups. 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.

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 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!

5 from 7 votes

Print Pin Rate

Course: Sugar Free Jello Dessert

Cuisine: American

Keyword: Dessert, Jello, Keto, Low Carb

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Servings: servings

Calories: 263kcal

Author: Lyndsay Baker

Ingredients

3 pkg Sugar Free Jello
1 1/2 Cup Boiling Water divided
1 Cup Cream Cheese divided
1 1/2 Cup Whipping Cream

Instructions

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 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. 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 1/2 hour or until ready to serve.

Nutrition

Calories: 263kcal | Carbohydrates: 5.3g | Protein: 3.7g | Fat: 25.7g

Nutritional Info

1 Batch of Sugar Free & Keto Jello Mousse = 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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Sugar Free Jello Mousse Cups

Keywords: Sugar Free Jello Mousse Cups; Sugar Free Mousse Recipe; Keto Mousse Recipes; Recipes using Jello; Easy Keto Dessert Recipes; Low Carb Dessert Recipes; Keto Holiday dessert recipes; Keto jello mousse recipes; Keto jello recipes; Sugar free recipes using jello; Dessert recipes for diabetics: Jello Whip Recipes; Recipes with cream cheese and sugar free jello

Keto Strawberry French Toast Muffins

April 7, 2019 by officially gluten free 10 Comments

If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Muffins Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original. The recipe can be thrown together in 1/2 an hour and makes an easy breakfast that can easily be made ahead, making them the Perfect Keto Breakfast or Brunch For Easter or Mother’s Day.

How to Make Keto Strawberry French Toast Muffins

To make these delicious breakfast muffins, you start by pre heating your oven to 400 F. Then 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.

On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″.

Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes. Remove from the oven, then cut into 1/2 ” squares.

Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries.

Mix until the berries are mixed through. Then divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

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.

Keto Strawberry French Toast Muffins

This recipe for Keto Strawberry French Toast Muffins is Gluten Free, Low Carb & has No Added Sugar. It’s really easy to make and is “100 % Kid Approved”. It’s a versatile recipe that can be made with many variations. You can try switching the Strawberries out for Blueberries, Raspberries or Blackberries, try adding some Pecans of Walnuts on top or drizzling them with a delicious Icing made with Powdered Swerve.

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.

Recipe Notes:

– To make this delicious breakfast a little fancier you could add some Toasted Pecans or Walnuts on top.

– The recipe can be made in a round or square cake pan if preferred. You’ll need to add a few minutes to the cook time if doing this though.

– This recipe isn’t overly sweet. If you prefer a sweeter french toast, add in a bit more sweetener.

– French Toast Muffin Cups are extra tasty when dusted with Powdered Swerve or drizzled with a light icing also made from powdered swerve.

– Serve with your favourite Low Carb Syrup or Whipped Cream.

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Keto Strawberry French Toast Cups

These Gluten Free & Keto Strawberry French Toast Cups are a Tasty Breakfast Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They're a Perfect Easy Keto Breakfast or Brunch For Easter or Mother's Day.

5 from 4 votes

Print Pin Rate

Course: Keto Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: muffins

Author: Lyndsay Baker

Ingredients

For The Fathead Dough:
2 Cups Mozzarella Cheese Shredded
3 Tbsp Cream Cheese
2 Eggs
1/4 Cup Almond Flour
1/2 Cup Coconut Flour
1 Tsp Baking Powder
1/2 Tsp Xanthan Gum optional
2 Tbsp Melted Butter
For the Casserole:
4 Eggs
1/4 Cup Heavy Cream
2 Tbsp Powdered Sweetener
I used this one
1/2 Tsp Cinnamon
2 Tbsp Butter
1/4 Cup Cream Cheese
1 Cup Strawberries

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.
On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.
Remove from the oven, then cut into 1/2 ” squares.Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon, then pour it over the cubed bread. Mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 very well buttered muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

Nutritional Info

1 Batch of Keto Strawberry French Toast Cups = 12 Muffins

1 French Toast Muffin Cup = 1 Serving

4 g Net Carb per Muffin

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

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Keto Strawberry French Toast Muffins

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

Save Print

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 5 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.

How to Make Keto Pumpkin Cinnamon Rolls

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. 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.

WHAT IS THE KETOGENIC DIET?

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.

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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!!!”

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.

Nutritional Info

1 Batch of Keto Pumpkin Cinnamon Rolls = 9 Servings |

Each Serving (1 Roll with Frosting) =

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Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Pumpkin Cinnamon Rolls, check out some of my other Keto Friendly Recipes Here:

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Keto Pumpkin Cinnamon Rolls

Save Print

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 3 Comments

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.

How to Make Keto Snickerdoodle Woopie Pies

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.

WHAT IS THE KETOGENIC DIET?

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.

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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 Centre.”

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.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

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

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Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto & Low Carb Snickerdoodle Woopie Pies., check out some of my other Keto Friendly Recipes Here:

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Keto Snickerdoodle Woopie Pies

Save Print

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.

Chocolate Dipped Marshmallow Pops

March 19, 2018 by officially gluten free Leave a Comment

Chocolate Dipped Marshmallow Pops

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

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

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

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

Chocolate Dipped Marshmallow Pops

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

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

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

Chocolate Dipped Marshmallow Pops

Ingredients

1 Tbsp Butter

25 Large Marshmallows

1 1/4 Cups Powdered Sugar

3 Cups Chocolate Coating

Directions

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

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

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

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

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

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

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

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

This Recipe Makes 20 Chocolate Dipped Marshmallow Pops.

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

Gluten Free Baked Apple Fritters

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Gluten Free Blueberry Cheesecake Tarts

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

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

Chocolate Dipped Marshmallow Pops

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Lyndsay Baker

Recipe type: Easter Treats

Cuisine: Gluten Free

Serves: 20 Marshmallow Pops

Ingredients

1 Tbsp Butter
25 Large Marshmallows
1¼ Cups Powdered Sugar
3 Cups Chocolate Coating

Instructions

Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
Remove from heat and stir in ½ of a cup of the Powdered sugar. Quickly stir until combined then scrape onto ½ cup powdered sugar spread onto the counter.
Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.
Melt the chocolate in a double broiler.
Roll out on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 - 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes.
Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.