Total carbohydrates 6g
combined.
Fiber 2g; Net carbs 4g
Protein 7g
Pour batter into pan and bake for
50 minutes or until a toothpick
inserted into the cake comes out
clean.
Allow cake to cool completely
before removing it from the pan.
Slice and serve.
22 KETO SWEET TREATS
CHOCOLATE SOUR
CREAM CUPCAKES
PREP TIME 10 MINUTES | COOK TIME 20-25 MINUTES | SERVES 24
½ cup unsweetened
Directions
cocoa powder
Preheat oven to 350°F. Line two
2 cups monk fruit
muffin tins with cupcake liners.
sweetener
In a large bowl, combine monk fruit
1 cup super-fine
sweetener, almond and coconut
almond flour
flours, cocoa powder, baking
½ cup coconut flour
powder, vanilla extract and sea
3 teaspoons baking
salt.
powder
In a separate bowl, combine
1 cup black coffee
coffee, sour cream and butter.
½ cup sour cream
Slowly add the coffee mixture to
½ cup unsalted butter
the dry ingredients and mix until
well combined.
2 eggs
1 teaspoon vanilla
Add the eggs to the batter and mix
extract
until smooth.
½ teaspoon sea salt
Pour the batter into the cupcake
liners.
Calories per serving 93
Bake for 20 to 25 minutes or
Total fat 8g
until a toothpick inserted into the
Total carbohydrates 4g
cupcakes comes out clean.
Fiber 2g; Net carbs 2g
Protein 2g
Allow to cool before serving.
CAKES AND PIES 23
24 KETO SWEET TREATS
ALMOND CAKE
PREP TIME 10 MINUTES | COOK TIME 40 MINUTES | SERVES 8-10
¾ cup almond flour
Directions
¼ cup unsweetened
Preheat oven to 350°F.
shredded coconut
Butter a 9-inch springform pan and
¼ teaspoon almond
line with parchment paper.
extract
In a bowl mix the almond flour,
2/3 cup golden monk
shredded coconut, salt and monk
fruit sweetener
fruit sweetener until combined
1 teaspoon vanilla
thoroughly.
extract
In a separate bowl, whisk together
¼ teaspoon salt
the eggs and vanilla extract.
4 eggs
Add softened butter and mix until
½ cup softened butter
completely combined.
2 tablespoon sliced
Slowly add the wet ingredients
almonds
into the dry ingredients. Mix until
completely combined.
Calories per serving 230
Pour the batter into the springform
Total fat 22g
pan and spread evenly.
Total carbohydrates 5g
Fiber 2g; Net carbs 3g
Sprinkle sliced almond flakes on
Protein 6g
top.
Bake for 40 minutes or until golden
brown.
Once the cake is cooled, release
the pan.
Slice and serve.
CAKES AND PIES 25
26 KETO SWEET TREATS
SECTION NAME 27
CHOCOLATE
SILK PIE
PREP TIME 25 MINUTES | COOK TIME 12 MINUTES | SERVES 12
Crust:
Directions
3 cups almond flour
Preheat oven to 350°F. Grease a
⅓ cup granulated
9-inch pie dish.
Swerve
Add almond flour, arrowroot
5 tablespoons butter,
powder, and salt to a food
melted
processor and pulse a few times
¼ teaspoon sea salt
to mix. Add eggs, vanilla extract,
2 large eggs
and butter and process until well
1 teaspoon vanilla
combined.
extract
Spread the dough into evenly in the
¼ teaspoon arrowroot
pie dish evenly.
powder
Bake for 12 minutes, then remove
and allow to cool while you make
Filling:
the filling.
16 ounces cream
To make the filling: mix the cream
cheese, room
cheese, sour cream, butter, vanilla
temperature
extract, cocoa powder and Swerve
4 tablespoons sour
with an electric mixer until light
cream
and fluffy.
4 tablespoons butter
In a separate bowl, whip heavy
1 tablespoon vanilla
cream and vanilla extract until
extract
soft peaks form. Slowly add in
½ cup granulated
the Swerve and mix until well
Swerve
combined.
½ cup cocoa powder
28 KETO SWEET TREATS
Fold the whipped cream into the Whipped Cream:
filling mixture gently, spoonfuls at 1 cup heavy cream
a time. Be careful to not over mix.
2 teaspoons
Pour the filling onto the pie crust
granulated Swerve,
and smooth the top with a spoon.
1 teaspoon vanilla
Cover and refrigerate for at least
extract
3 hours. Once chilled, slice and
serve.
Calories per serving 432
Total fat 42g
Total carbohydrates 10g
Fiber 4g; Net carbs 6g
Protein 11g
CAKES AND PIES 29
RED VELVET
CAKE
PREP TIME 25 MINUTES | COOK TIME 40-45 MINUTES | SERVES 24
Cake:
Directions
6 cups almond flour
Preheat oven to 325°F. Line 3
1 ½ cup granulated
9-inch springform pans with
Swerve
parchment paper (or bake cakes
one at a time).
¾ cup coconut flour
4 tablespoons cocoa
Whisk together almond flour,
powder
coconut flour, cocoa powder,
Swerve, baking powder, baking
3 teaspoons arrowroot
soda, arrowroot powder, and salt.
powder
6 teaspoons baking
In another bowl, beat together
powder
Greek yogurt and butter. Slowly
add the eggs until well combined.
1 ½ teaspoons baking
soda
Add almond flour mixture to egg
mixture spoonfuls at a time, mixing
1 ½ teaspoons salt
well.
18 ounces Greek
yogurt
Mix in heavy cream.
¾ cup butter softened
Divide batter between prepared
9 large eggs
pans. Bake 40 to 45 minutes or
until a toothpick inserted in center 1 ½ teaspoons vanilla
of the cakes comes out clean.
extract
Allow to co
ol completely.
¾ cup heavy cream
45 drops natural red
food coloring
30 KETO SWEET TREATS
Frosting:
Frosting:
Beat cream cheese and butter
24 ounces cream
together until smooth. Beat in
cheese softened
arrowroot powder, granulated
½ cup butter softened
Swerve, heavy cream and vanilla
until combined fully.
1 cup granulated
swerve
Assembly:
3 tablespoon
Place one layer of cake on serving
arrowroot powder
platter and top with ½ to ¾ cup
¾ cup heavy cream
frosting, using a spatula to spread
the frosting evenly. Repeat with
1 ½ teaspoons vanilla
remaining layers until all 3 layers
extract
are stacked. Smooth the remaining
frosting over the top and sides of
Calories per serving 462
the cake.
Total fat 43g
Total carbohydrates 14g
Slice and serve.
Fiber 5g; Net carbs 9g
Protein 12g
CAKES AND PIES 31
CARROT CAKE
WITH CREAM CHEESE
FROSTING
PREP TIME 30 MINUTES | COOK TIME 25 MINUTES | SERVES 12
Cake:
Directions
½ cup monk fruit
Preheat the oven to 350°F. Line the
sweetener
bottom of a 9-inch cake pan with
5 tablespoons butter
parchment paper
4 large eggs
Using an electric mixer, beat
2 tablespoons heavy
together monk fruit sweetener and
cream
butter until fluffy.
1 teaspoon vanilla
Add eggs, heavy cream and vanilla
extract
extract.
1 ½ cups almond flour
Slowly add almond flour, coconut
2 tablespoons coconut
flour, spices, salt and baking
flour
powder and mix well.
1 tablespoon baking
Fold in the shredded carrot with a
powder
rubber spatula and mix just until
1 ½ teaspoon ground
the carrot is incorporated.
cinnamon
Pour batter into cake pan. Bake
1 teaspoon ground
for 20 to 25 minutes or until a
ginger
toothpick inserted into the center
¼ teaspoon ground
of the cake comes out clean.
nutmeg
Allow to cool completely before
½ cup shredded carrot
frosting.
¼ teaspoon salt
32 KETO SWEET TREATS
Frosting:
Frosting:
Mix cream cheese and butter with
4 ounces cream
an electric mixer until fluffy.
cheese, room
temperature
Add the Confectioners Swerve,
heavy cream, and vanilla extract.
2 tablespoons butter,
Mix until smooth.
room temperature
1 teaspoon vanilla
Remove cake from pan, frost, and
extract
serve.
1 tablespoon heavy
cream
¼ cup Confectioners
Swerve
Calories per serving 225
Total fat 20g
Total carbohydrates 6g
Fiber 2g; Net carbs 4g
Protein 6g
CAKES AND PIES 33
NO-BAKE
CHEESECAKE
WITH CHOCOLATE GANACHE
PREP TIME 2 HOURS | SERVES 4
Cheesecake:
Directions
4 ounces cream
Using a hand mixer, mix together
cheese
the cream cheese, sour cream,
2 tablespoons sour
heavy cream, and sweetener.
cream
Spoon some of the filling into
¼ cup heavy whipping
cupcake molds and place in the
cream
freezer for 1 to 2 hours.
¼ cup stevia or monk
While the mixture is setting in the
fruit sweetener
freezer, melt the unsweetened
baking chocolate over a double
For the ganache:
boiler. Slowly add the heavy cream
to the chocolate and mix until
2 ounces unsweetened
thoroughly combined.
baking chocolate
Lastly add a splash of water and
½ cup heavy cream
mix until you get a thick liquid-like Splash of water
consistency.
Pour the ganache over the top of
Calories per serving 260
the frozen cheesecakes and serve.
Total fat 27g
Total carbohydrates 6g
Fiber 2g; Net carbs 4g
Protein 5g
34 KETO SWEET TREATS
CHOCOLATE ALMOND
BUTTER PIE
PREP TIME 25 MINUTES | COOK TIME 30 MINUTES | SERVES 12
Crust:
Directions
¾ cup coconut flour
Preheat oven to 350°F. Grease a
2 tablespoons
9-inch pie dish.
arrowroot powder
In a bowl, melt together coconut oil ½ cup coconut oil
and water. Slowly stir in the arrow
½ cup water
root powder until a gel begins to
form. Stir in the coconut flour and
⅛ teaspoon salt
salt. Allow it to sit until all of the liquid is absorbed.
Filling:
Take the dough and press it into
2 ounces unsweetened
the pie dish. Poke holes in the
chocolate
bottom of the crust with a fork
to allow the air to escape during
1 can full-fat coconut
baking. Bake for 30 minutes.
milk
1 ¼ cups almond
To make the filling, melt the
butter
chocolate and add to a food
processor. Add the remaining
½ teaspoon monk fruit
ingredients and blend until
sweetener
thoroughly combined.
Allow crust to cool slightly, then
Calories per serving 158
Total fat 14g
pour the filling into the crust.
Total carbohydrates 8g
Chill in the refrigerator for at least Fiber 4g; Net carbs 4g
Protein 2g
6 hours, or overnight.
Slice and serve.
CAKES AND PIES 35
Calories per serving 194
Total fat 16g
Total carbohydrates 8g
Fiber 3g; Net carbs 5g
Protein 5g
36 KETO SWEET TREATS
PUMPKIN PIE
PREP TIME 10 MINUTES | COOK TIME 50 MINUTES | SERVES 12
Crust:
Directions
2 cups almond flour
Preheat oven to 350°F. Grease
3 egg yolks
a 9-inch pie dish lightly and set
2 tablespoons butter,
aside.
softened
In a food processor, pulse all the
2 tablespoons heavy
crust ingredients until a dough
cream
forms.
&nb
sp; ¼ teaspoon salt
Press dough into pie dish starting
at the bottom and working up the
Filling:
sides.
15 ounces organic
Bake for 10 minutes., Allow to cool
pumpkin
while you make the filling.
1 tablespoon
granulated Swerve
Beat eggs, pumpkin, granulated
Swerve, cinnamon, nutmeg and
1 ½ teaspoons ground
cloves with an electric mixer.
cinnamon
½ teaspoon ground
Add heavy cream. Mix until well
nutmeg
combined.
¼ teaspoon ground
Pour filling into pie crust and bake cloves
for 30 to 40 minutes.
3 eggs
Allow pie to cool completely, slice, 2/3 cup heavy cream
and serve.
½ teaspoon arrowroot
powder
CAKES AND PIES 37
38 KETO SWEET TREATS
SECTION NAME 39
VANILLA
BIRTHDAY CAKE
WITH CREAM CHEESE FROSTING
PREP TIME 20 MINUTES | COOK TIME 1 HOUR | SERVES 24
Cake:
Directions
3 cups almond flour
Cake:
½ cup coconut flour
Preheat oven to 350°F. Line the
1 cup granulated
bottom of 9-inch round springform
Swerve
pan with parchment paper (or
½ cup full-fat coconut
three of the same pans, if you have
milk
them).
1 tablespoon vanilla
Beat in the eggs with a hand mixer.
extract
Add coconut milk, Swerve, salt and
8 large eggs
vanilla extract.
¼ teaspoon salt
Slowly add in the almond flour,
coconut flour, and baking powder
1 ½ tablespoons
and mix until well combined.
baking powder
Pinch of salt
Pour of the cake batter into the pan and bake for 18 to 22 minutes until
the top is slightly golden brown.
Repeat with remaining batter until
you have 3 separate cake layers.
40 KETO SWEET TREATS
Frosting:
Frosting:
While cake is baking, prepare your
32 ounces cream
frosting.
cheese, room
temperature
Beat all frosting ingredients until
smooth.
⅓ cup butter, room
temperature
Assembly:
2/3 cup Confectioners
Allow cakes to cool completely
Swerve sweetener
before assembling. Once cooled,
1 teaspoon vanilla
place one cake on a serving dish.
extract
Top with a layer of cream cheese
frosting, then stack the next layer
Calories per serving 299
on top. Repeat. Use the remaining
Total fat 28g
Elisa Silva Page 2
