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Lemon Jello Dessert Bars

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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!!!

Lemon Jello Dessert Bars

How Do You Make Make Low Carb Lemon Jello Dessert Bars?

To make these delicious Keto Lemon Jello Dessert Bars:

Step 1: 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.

Step 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.

Step 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.

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

Lemon Jello Dessert Bars

Get More Keto Dessert Recipes:

Lemon Jello Dessert Bars

Low Carb Lemon Jello Dessert Bars

This recipe for Keto Lemon Jello Dessert Bars takes a little longer to prepare than most of the recipes I’ve made. 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 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.

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.

– This recipe makes 12 Lemon Jello Dessert Bars.

 

Lemon Jello Dessert Bars

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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!!!
5 from 2 votes
Print Pin Rate
Course: Low Carb Lemon Dessert
Cuisine: American
Keyword: Dessert, gluten free, Keto, lemon, Low Carb
Prep Time: 3 hours 10 minutes
Cook Time: 15 minutes
Total Time: 3 hours 25 minutes
Servings: 12 servings
Calories: 231kcal
Author: Lyndsay Baker

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

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.

Nutrition

Calories: 231kcal | Carbohydrates: 10.3g | Protein: 7.2g | Fat: 17.9g | Fiber: 5.3g

 

 

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.

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Lemon Jello Dessert Bars

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 Dessert Recipes Here:

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

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

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 Lemon Jello Dessert Bars

Keywords: Lemon Jello Dessert Bars; Sugar Free Jello square Recipe; Keto Cake Recipes; Recipes using Jello; Easy Keto Dessert Recipes; Low Carb Cake Recipes; Keto Holiday dessert recipes; Keto mousse recipes; keto Jello recipes; keto lemon desserts; Jello bar recipes

Sugar Free Jello Mousse Cups

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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!

Sugar Free Jello Mousse Cups

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.

Sugar Free Jello Mousse Cups

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.

Sugar Free Jello Mousse Cups

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.

3 flavours of jello mousse in a cup

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.

 

3 Flavours of jello in a cup. Low carb Jello Dessert Recipe

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.

Sugar Free Jello Mousse Cups

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.

Sugar Free Jello Mousse Cups

DON’T MISS ANY NEW RECIPES:

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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!
4.80 from 10 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: 4 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

Other Keto Friendly/Low Carb Recipes:

If you love this Dessert Recipe for Keto Sugar Free Jello Mousse Cups, check out some of my other Keto Friendly Dessert Recipes Here:

 

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

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

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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

by 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.

Keto Strawberry French Toast Cups

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.

Keto Strawberry French Toast Cups

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

Keto Strawberry French Toast Cups

Keto Strawberry French Toast Cups

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.

Keto Strawberry French Toast Cups

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.

Keto Strawberry French Toast Cups

Keto Strawberry French Toast Cups

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.

Keto Strawberry French Toast Cups

Keto Strawberry French Toast Cups

WHAT IS THE KETOGENIC DIET?

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

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

Keto Strawberry French Toast Cups

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.

Keto Strawberry French Toast Cups

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.

Keto Strawberry French Toast Cups

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Strawberry French Toast Muffins. 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 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 7 votes
Print Pin Rate
Course: Keto Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 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

232 Cal | 19 g Fat | 6.3 g Carbs  | 2.3 g Fibre | 1.6 g Sugar | 9.4 g Protein

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

 

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Strawberry French Toast Muffins, check out some of my other Keto Friendly Recipes Here:

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

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

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Keto Strawberry French Toast Muffins

Gluten Free Vanilla Pudding Cookies

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Gluten Free Vanilla Pudding Cookies

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

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

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

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

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

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

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

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

Gluten Free Vanilla Pudding Cookies

Ingredients

1/2 Cup Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Cup Rice Flour

1/4 Cup Potato Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chunks

Directions

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

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

Recipe Notes:

Store in an air tight container.

Potato Starch may be switched for Tapioca or Corn Starch.

This Recipe Makes 20 Gluten Free Vanilla Pudding Cookies.

 

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Gluten Free Vanilla Pudding Cookies

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

Gluten Free Butter Tarts

Gluten Free Butter Tarts 

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf 

Two Bite Cherry Brownies

Two Bite Cherry Brownies 

Unicorn Chips with Rainbow Dip

Unicorn Chips With Rainbow Dip 

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Gluten Free Vanilla Pudding Cookies

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

Keto Pumpkin Cinnamon Rolls

by 5 Comments

These Easy to Make Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are a Yummy Cinnamon Roll filled with Pumpkin Pie Filling. They’re the Delicious Low Carb Sweet Treat for Fall. It’s the Perfect Keto Pumpkin Recipe to make with the family! 

Keto Pumpkin Cinnamon Rolls

What Do you need to Make Keto Pumpkin Cinnamon Rolls?

Ingredients For the Pumpkin Filling:

The Ingredients you’ll need to make the Pumpkin Filling are: Canned Pumpkin, Heavy Whipping Cream, Sweetener  (I used this one), Cinnamon,

Ingredients For The Fathead Dough:

The Ingredients you’ll need to make the fat head dough are: Shredded Mozzarella Cheese, Cream Cheese, Eggs, Almond Flour, Coconut Flour, Baking Powder, Xanthan Gum (optional), Butter (to grease the pan).

Ingredients For the Frosting: (Optional)

The Ingredients you’ll need to make the icing are: Cream Cheese, Heavy Whipping Cream, Sweetener  (I used this one) 

Keto Pumpkin Cinnamon Rolls

 

How Do You Make Keto Pumpkin Cinnamon Rolls?

To Make these Yummy Keto Pumpkin Cinnamon Rolls:

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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

 

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.

Keto Pumpkin Cinnamon 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.

Looking for some More Delicious Keto Pumpkin Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Keto Pumpkin Pie Bars. Everyone loves how quick and easy they are to make. Another one of their favourites, is this tasty Keto Pumpkin Spiced Coffee Cake. It’s perfect for impressing party guests or for spoiling someone special.

Keto Pumpkin Cinnamon Rolls

Recipe Notes:

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

– You can also use just coconut flour or just almond flour instead of combining them.

– This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Keto Pumpkin Cinnamon Rolls

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Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

These Easy to Make Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are a Yummy Cinnamon Roll filled with Pumpkin Pie Filling. They're the Delicious Low Carb Sweet Treat for Fall. It's the Perfect Keto Pumpkin Recipe to make with the family! 
5 from 3 votes
Print Pin Rate
Course: Keto Pumpkin Dessert
Cuisine: American
Keyword: Dessert, gluten free, Keto, Low Carb, Pumpkin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 Rolls
Calories: 212kcal
Author: Lyndsay Baker

Ingredients

  • For the Pumpkin Filling:
  • 1 1/2 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
  • 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

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.

Nutrition

Calories: 212kcal | Carbohydrates: 7.4g | Protein: 10g | Fat: 15.3g | Fiber: 3.1g

Nutritional Info

1 Batch of Keto Pumpkin Cinnamon Rolls = 9 Servings |

Each Serving (1 Roll with Frosting) =

212 Cal | 15.3 g Fat | Carbs 7.4 g | 3.1 g Fibre | 3 g Sugar | 10 g Protein

4.3 g Net Carb per Roll

 

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Keto Pumpkin Cinnamon Rolls

Other Keto Friendly/Low Carb Recipes:

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

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

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

Keto Pumpkin Cinnamon Rolls

Keto Snickerdoodle Woopie Pies

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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.

Keto Snickerdoodle Woopie Pies

What Ingredients Do You Need To Make Keto Snickerdoodle Woopie Pies?

For the Keto Snickerdoodles you’ll need: Eggs, Cream Cheese, Cream of Tartar, Granulated Sweetener, divided (I used this one)  and Cinnamon.

For the Creamy Filling you’ll need: Cream Cheese, Heavy Whipping Cream, Sweetener, Vanilla and Cinnamon

Keto Snickerdoodle Woopie Pies

 

 

 

 

How Do You Make Keto Snickerdoodle Woopie Pies?

To make this Keto Snickerdoodle Recipe:

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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

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.

Keto Snickerdoodle Woopie Pies

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.

Looking for some More Delicious Keto Dessert Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Keto Raspberry Turnovers. Everyone loves how quick and easy they are to make. Another one of their favourites, is this tasty Keto Pumpkin Spiced Coffee Cake. It’s perfect for impressing party guests or for spoiling someone special.

Keto Snickerdoodle Cloud Woopie Pies

Recipe Notes: 

– This recipe makes 10 Keto Snickerdoodle Woopie Pies.

– Store in an air tight container in the refrigerator.

– 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.

Keto Snickerdoodle Woopie Pies

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Don’t miss any recipes like these Keto Snickerdoodle Woopie Pies. 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 Snickerdoodle Woopie Pies

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.
5 from 2 votes
Print Pin Rate
Course: Keto Low Carb Gluten Free Cookies
Cuisine: American
Keyword: cinnamon, cookie, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 whoopie pies
Author: Lyndsay Baker

Ingredients

  • For the Keto Snickerdoodles
  • 3 Eggs separated
  • 3 Tbsp Cream Cheese
  • 1/4 Tsp Cream of Tartar
  • 3 Tbsp Granulated Sweetener divided
  • 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

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.

 

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Keto Snickerdoodle Woopie Pies

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 Dessert Recipes Here:

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

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

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Keto Snickerdoodle Woopie Pies

Keywords: Keto Snickerdoodle Woopie Pies; Keto Snickerdoodle Woopie Pie Recipe; Keto Cookie Recipes; Recipes using Egg Whites; Easy Keto Dessert Recipes; Low Carb Cookie Recipes; Keto Holiday dessert recipes; Keto sweet recipes; keto treat recipes; keto cinnamon cookies; Keto Sandwhich Cookie Recipe; Gluten Free Meringue Cookies; low Carb Cinnamon Cookie Recipe

Chocolate Dipped Marshmallow Pops

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Chocolate Dipped Marshmallow Pops

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

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

 

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

 

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

 

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

 

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

 

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

 

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

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

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

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

Chocolate Dipped Marshmallow Pops

Ingredients

1 Tbsp Butter

25 Large Marshmallows

1 1/4 Cups Powdered Sugar

3 Cups Chocolate Coating

Directions

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

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

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

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

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

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

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

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

This Recipe Makes 20 Chocolate Dipped Marshmallow Pops.

Chocolate Dipped Marshmallow Pops

 

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

Gluten Free Baked Apple Fritters

Gluten Free Baked Apple Fritters

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts 

Gluten Free Perogies 

Gluten Free Perogies 

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Chocolate Dipped Marshmallow Pops

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

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

Chocolate Dipped Marshmallow Pops

Chocolate Dipped Marshmallow Pops

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

Gluten Free Blueberry Loaf

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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.

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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.

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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.

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, 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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Gluten Free Blueberry Loaf

 

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

Gluten Free Perogies

Gluten Free Perogies

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust 

Keto French Toast Casserole

Low Carb French Toast Casserole 

Keto Sausage Rolls

Keto Sausage Rolls 

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Gluten Free Blueberry Loaf

 

Gluten Free Blueberry Loaf
 
Save Print
Prep time
Cook time
Total time
 
Author:
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
  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.
  3. Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.
  4. Spoon into a greased bread pan. Bake for 35 - 40 minutes.

White Chocolate Cashew Crunch

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White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

White Chocolate Cashew Crunch

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

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

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

White Chocolate Cashew Crunch

Ingredients

2 Cups White Chocolate

1 Cups Corn Chips

1/2 Cup Cashew

1/4 Cup Skor Toffee Bits

Directions

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

2. Crunch up the corn chips and cashews.

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

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

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

White Chocolate Cashew Crunch

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

Gluten Free Perogies 

Gluten Free Perogies

Unicorn Chips with Rainbow Dip

Gluten Free Unicorn Chips with Rainbow Dip 

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

Gluten Free Double Chocolate Muffins

Gluten Free Double Chocolate Muffins 

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White Chocolate Cashew Crunch

 

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

Unicorn Chips with Rainbow Dip

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Unicorn Chips with Rainbow Dip

These Gluten Free Cinnamon Sugar Unicorn Tortilla Chips with Rainbow Cheesecake Dip are perfect for Valentine’s Day, Birthday Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Unicorn Cookie Cutter and a Pack of Corn Tortillas. I got my Unicorn Shaped Cookie Cutter at Michaels. You can also get them from Amazon.

Unicorn Chips with Rainbow Dip

 

This recipe couldn’t be more simple and that’s my favorite part about it. All you do is press the Unicorn Cookie Cutter into the Corn tortilla and cut out the shape.

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

 

Brush with melted butter and dip in the cinnamon sugar. Bake for a few minutes on each side. What results is a Sweet and Crispy Chip that could almost pass as a Cookie. 

 

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

 

The Unicorn Chips are Sweet & Crispy and go Perfectly with the Light and Fluffy No Bake Rainbow Cheesecake Dip. The Rainbow Cheesecake Dip is Just as Simple as the Unicorn Chips To make. It can be whipped up in a few minutes and can be any colour under the sun.

 

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Place equal amounts into 4 separate bowls. Add desired colours. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag.

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.

Unicorn Chips with Rainbow Dip

Unicorn Chips with Rainbow Dip

Unicorn Chips with Rainbow Dip

You can’t beat how simple this Unicorn Chips with Rainbow Dip recipe is. The Light and Fluffy No Bake Cheesecake Dip is bright and colourful and is Lick The Bowl Good and the Sweet and Crispy Cinnamon Sugar Unicorn Corn Chips are the cutest thing you’ve ever seen. They’re so easy and have no guess work. The cookie cutter was able to cut through the corn tortilla with ease making this recipe so easy a small child could make it…almost, lol.

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.

Unicorn Chips with Rainbow Dip

Ingredients 

For the Cinnamon Sugar Unicorn Chips:

1 package of Corn Tortillas

1/4 Cup White Sugar

1 Tbsp Cinnamon

1/4 Cup Melted Butter

For the Rainbow Unicorn Cheesecake Dip:

1 Package (8 oz.) Cream Cheese

1 Can Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Cup Whipped Cream

Food Colouring

Directions

1. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.

2. Fold the whipped cream into the cream cheese mixture, until well combined. Place equal amounts into 4 separate bowls. Add desired colours. Mix until you get the colours you want.

3. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag. Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.

4. Pre heat oven to 375 F.

5. In a small bowl mix the sugar and cinnamon. Use a cookie cutter to cut out unicorn shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.

6. Place the sugared shapes onto a ungreased baking pan. Bake for 8 – 10 minutes, flipping half way.

Note: Watch the Unicorn Chips Closely. The sugar can burn quickly if left unattended.

Unicorn Chips with Rainbow Dip

If you liked this recipe for Gluten Free Unicorn Chips with Rainbow Dip, you may also these recipes:

Gluten Free Baked Apple Fritters

Gluten Free Baked Apple Fritters

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts 

Gluten Free Perogies 

Gluten Free Perogies 

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Unicorn Chips with Rainbow Dip

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns
 
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Author:
Recipe type: Cheesecake Dip
Ingredients
  • For the Cinnamon Sugar Unicorn Chips:
  • 1 package of Corn Tortillas
  • ¼ Cup White Sugar
  • 1 Tbsp Cinnamon
  • ¼ Cup Melted Butter
  • For the Rainbow Unicorn Cheesecake Dip:
  • 1 Package (8 oz.) Cream Cheese
  • 1 Can Sweetened Condensed Milk
  • ⅓ Cup Lemon Juice
  • 1 Cup Whipped Cream
  • Food Colouring
Instructions
  1. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.
  2. Fold the whipped cream into the cream cheese mixture, until well combined. Place equal amounts into 4 separate bowls. Add desired colours. Mix until you get the colours you want.
  3. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag. Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.
  4. Pre heat oven to 375 F.
  5. In a small bowl mix the sugar and cinnamon. Use a cookie cutter to cut out unicorn shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.
  6. Place the sugared shapes onto a ungreased baking pan. Bake for 8 - 10 minutes, flipping half way.