Keto Pumpkin Spice Breakfast Smoothie

Keto Pumpkin Spice Breakfast Smoothie

This creamy, low carb, keto pumpkin spice breakfast smoothie is the perfect seasonal break your fast meal.

Wondrous woodlands, changing colors, chilly crisp mornings, come to me! Fall is my favorite season for so many reasons. I love the cooler weather, the golden aspens, red maples, school starting, and of course all things pumpkin spice!

In the US we usually call this brilliant season fall unless we’re in a particularly poetic mood, then we speak of autumn. Did you know that even before that it was simply called harvest? The fall harvest moon lights up the sky when the full moon is closest to the autumn equinox. In addition, in times before electricity, that light was key in allowing farmers the time to bring in the crops and prepare for the coming winter.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Need a quick and easy fall low carb breakfast? This is the BEST keto pumpkin spice breakfast smoothie recipe. #glutenfree #lowcarb #ketobreakfast #explorermomma

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.

George Eliot

I delight in this time of year when I bring out haunting Celtic music, take the kids on misty walks in the woods, and huddle in scarves and sweaters reading new books. Of course, the change in season also brings out the traditional fall flavors of pumpkin, cinnamon, ginger, clove, nutmeg, and mmmm so much more! I love to start my day with a chill in the air and my keto pumpkin spice breakfast smoothie. You know, I really could call it a shake it’s that creamy and good. I hope you try it.

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Kitchen items you’ll need for your keto pumpkin spice breakfast smoothie:

This is super simple folks! Awesome possum!

Tips for the perfect keto pumpkin spice breakfast smoothie

To make the best-tasting and healthiest keto pumpkin spice breakfast smoothie you want to get quality ingredients. When I make anything this time of year with pumpkin, if humanly possible I use pumpkin purée made out of a home-grown organic pumpkin. Mmmmmm, yum! The flavor’s so much better than what you get in a can, and you get that fabulous sense of fall harvest accomplishment!

If, sadly, you don’t have any pumpkin from your garden, buy a good pumpkin from the store and prepare your purée. Ideally, you can keep the home-grown or home-made store pumpkin purée in the freezer for that inevitable last minute fall pumpkin purée emergency! However, if completely pressed for time and you are forced to buy a can, be sure to select the best quality you can. Sigh. Don’t worry, it will still be fabulous!

Keto pumpkin spice breakfast smoothie, straw close-up

How to make your own pumpkin purée

I grew up in a household that only ever used our own garden pumpkin for the holiday pumpkin pies, breads, and all traditional things pumpkin spice. If you grow your own pumpkin or get a good one from the grocery store it’s actually pretty easy to make your own pumpkin purée.

First, cut your pumpkin in half and remove the inside glop and seeds. Second, place the two halves upside down on a baking sheet. Third, bake the pumpkin at 350 degrees Fahrenheit for about an hour. The pumpkin halves are placed on the baking sheet so that the air is trapped in between the flesh of the pumpkin and the baking sheet, and the skin on the outside seals it in. This means the moisture from the pumpkin is also trapped in while it bakes.

Then, be sure to check the pumpkin, depending on the size at around forty minutes. I press the outside skin down with my finger (or a spoon if you don’t want to burn yourself!), and if it feels soft like a well-baked potato, it’s about ready. For a regular pie sized baking pumpkin, an hour is my usual timing. Next, pull it out of the oven to cool slightly, and flip the halves over so you can see the lovely baked orange pumpkin inside. When it’s not too hot, spoon it into a blender. It should literally almost fall from the pumpkin skin. Blend it up, and it’s ready to use or put in 2 cup freezer bags for future pumpkin purée needs!

Keto pumpkin spice breakfast smoothie overhead close-up

Designers want me to dress like Spring, in billowing things. I don’t feel like Spring. I feel like a warm red Autumn.

Marilyn Monroe

How to make a keto pumpkin spice breakfast smoothie

How do you make it? This recipe is fabulously easy, perfect for that rushed morning on the way to work or school. Are you ready? Put all the ingredients together in a blender. Next, blend on high for 30-40 seconds or until everything’s combined and the ice is in tiny blended pieces.

I’ve been using Collagen Fuel in the coconut vanilla flavor from Primal Kitchen as a protein powder in my smoothies lately. It’s been great, and I’m loving it, but you can also get the unflavored collagen peptides from Primal Kitchen (I order through Amazon) or any other brand that works for you! Collagen is a great protein that is said to support healthy hair, skin, nails, and joints. They say it even promotes muscle repair, and who doesn’t want support in those areas?

Also, you can double this awesome keto pumpkin spice smoothie recipe easily for multiple family members, and I love to throw it in an insulated travel coffee mug for on the go!

Keto pumpkin spice breakfast smoothie

The spring, summer, is quite a hectic time for people in their lives, but then it comes to autumn, and to winter, and you can’t but help think back to the year that was, and then hopefully looking forward to the year that is approaching.

Enya

What are your favorite fall flavors?

What are your favorite fall keto pumpkin spice recipes? Or even non-keto pumpkin spice recipes? My daughter is a huge fan of pumpkin pies and breads so we enjoy coming up with amazing keto recipes for these classics.

I hope you have an inspirational rust-colored fall with pumpkin-spice flavors, laughter, and leaf-throwing family fun! Visit your local pumpkin farm or apple orchard and just breathe in those wondrous sights and smells of this perfect season.

Tag me in your recipe pics on Instagram @explorermomma.

If you enjoy this recipe, please consider giving it a five-star rating in the review area below!

Also, if you’re on Pinterest, I would love for you to PIN it here!

Autumn spice is here! You will want this keto pumpkin spice breakfast smoothie today! Low carb, sugar free, and gluten-free, it's a delicious burst of fall in your mouth. #autumnrecipes #pumpkinspice #ketopumpkinspice #lowcarbbreakfast #explorermomma     Creamy keto pumpkin spice goodness. The perfect seasonal fall recipe to break your fast. #lowcarbrecipes #ketopumpkinspice #ketobreakfast #ketopumpkin #explorermomma

Thanks all! Joyous fall!

Ready for a DIY pumpkin decor craft?

Easy DIY Pumpkin decor feature

Printable keto pumpkin spice breakfast smoothie recipe:

Keto Pumpkin Spice Breakfast Smoothie
Prep Time
5 mins
 

Embrace the leaf-strewn autumnal mornings with your own healthy dose of pumpkin spice! This creamy, low carb, keto pumpkin spice smoothie is the perfect seasonal break your fast meal.

Course: Breakfast, Drinks, Main Course, Snack
Cuisine: American, Keto, Ketogenic, Low Carb
Keyword: keto pumpkin spice
Servings: 1
Calories: 322 kcal
Author: Lauren Gonikishvili
Ingredients
  • 3/4 cup almond milk unsweetened
  • 2 tbsp pumpkin puree
  • 1 oz cream cheese
  • 1 tbsp MCT oil
  • 1/2 tsp vanilla
  • 1 tbsp powdered sweetener Swerve confectioners or other
  • 1 scoop Primal Kitchen Collagen Fuel, Vanilla Coconut (or one serving other collagen peptides)
  • 1/2 tsp pumpkin pie spice
  • 3-4 ice cubes
Instructions
  1. Add all ingredients to a blender and blend on high speed for 30-40 seconds or until mixed well and ice is in tiny pieces.

  2. Pour into a glass or insulated drink container and enjoy!

Recipe Notes

Nutrition Facts

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 322
% Daily Value *
Total Fat 29 g 44 %
Saturated Fat 22 g 111 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg 11 %
Sodium 311 mg 13 %
Potassium 248 mg 7 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 4 %
Sugars 2 g  
Protein 14 g 27 %
Vitamin A 24 %
Vitamin C 1 %
Calcium 40 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

*Nutrition facts calculated per myfitnesspal.com.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Low Carb Coffee Cake Muffins

Low Carb Coffee Cake Muffins

Bite through a cinnamon and buttery crunch to the fluffy melt in your mouth muffin perfection. What’s not to love about low carb coffee cake muffins?

When I was a kid, one of my favorite things to make everyone for breakfast on Saturday morning was a coffee cake. Now, when I mean a coffee cake, I mean pulling out the box of Bisquick and following the recipe on the box with lots of cinnamon and brown sugar and a fluffy cake middle. I thought it’s a coffee cake, but it’s breakfast so it’s pretty good for you, right? Always eat breakfast and all that?

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Fall and cinnamon! Make these delicious low carb coffee cake muffins for a quick and easy breakfast to grab when you head out in the chill fall air. #lowcarb #coffeecake #ketomuffins #keto #cinnamonmuffin #explorermomma

Fast forward to high school and college, and I became a little obsessed with the traditional coffee house cinnamon coffee cake. There were many variations, some with just the cinnamon and butter topping, others had blueberries, nuts, what have you. One thing was certain, I LOVED them all! And it showed. 😉 I loved my sugar and carbs a little too much!

I’m trying to decide which is the most sinful: the muffin, the brownie, or the cake. How would you rank them?

Olivia Fox Cabane

Writer

What’s in a classic coffee cake?

Did you know the Classic Coffee Cake at Starbucks has 57 carbs and 31 grams of sugar?! I just looked it up on their website, and you can see it for yourself here. Of course, it’s truly an amazing coffee cake, and I loved it. But then I was addicted to carbs and sugar.

Now that I eat primarily low carb and keto, I’d determined to re-create a healthier sugar-free version. In addition, it had to taste as good as those memories of years past! Do you know what? Yes, I believe I’ve succeeded in making these muffins even better. But that’s just my opinion, you’ll have to try them for yourself!

Keto, gluten-free, sugar free breakfast muffins. Low carb coffee cake muffins. Perfect for fall breakfasts. #sugarfreebreakfast #muffins #cinnamon #ketorecipes #explorermomma

If you understand everything you must be misinformed.

Japanese Proverb

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

To make these low carb coffee cake muffins you’ll need:

  • a regular muffin tin
  • silicone muffin cups or other liners
  • oven
  • spatula
  • blender or hand mixer
  • whisk
  • pastry blender or fork – I admit I love having my pastry blender around for dispersing butter throughout a mixture without making it melt, but a fork can do the job nearly as well too.
  • ice cream scoop (optional) – I like to use an ice cream scoop when making muffins to put the batter in the pan. It’s so much easier to judge and be sure the batter’s divided evenly.

Low carb coffee cake muffins overhead

The best thing about being a writer is that ‘work’ is always something you love, plus usually accompanied by tea, coffee and cakes of some sort.

Jamie L. Harding

Writer

How to make low carb coffee cake muffins

I love to make a batch of these muffins on Sunday and freeze the whole batch to have one every day for breakfast as long as they last. There’s something rather wonderful about a cinnamon muffin with butter melting into it along with a steaming coffee to make your day seem brighter. Now, imagine that slow motion first bite…let’s get started!

First, take out a regular muffin tin and place in it 12 silicone baking cups or other liners. Silicone liners are fabulous because you can use them over and over again and they make the muffing super-easy to get out once it’s baked. Second, preheat the oven to 325 degrees Fahrenheit.

Next, here’s where there’s a couple of ways to do things. Due to the fact it’s the one I use all the time and the simplest for me, I’m going to start with my preferred method. To begin, take out your blender. I use a high-speed Vitamix, but most any would probably work for this.

Low carb coffee cake muffins, side stack

Blender Method

Then, assemble all your ingredients together. In addition, place the cream cheese, eggs, and vanilla in the blender and blend on a high speed for 30-40 seconds or until it’s all well combined without any white bits of cream cheese noticeable. I like this way because of the fact well, I can be forgetful or lazy or both and forget to set out the cream cheese and eggs to warm up to room temperature. For this reason, I love the fact the high-speed blender doesn’t care and whips those together without any little cold bits.

Mixer Method

Alternatively, you can also mix these ingredients together in a standing or hand mixer. In contrast to the blender, I’ve found when I use the mixer all the ingredients need to be room temperature or even a little warmer to combine properly. But not to worry, it can be done easily if you get your ingredients ready.

Prep the low carb coffee cake muffins to bake

After that, pull out a large bowl and measure in it the almond and coconut flours, baking powder, salt, sweetener, and cinnamon. Then whisk it all together evenly.

Next, go back to your blender or other bowl and pour the wet mixture into the dry ingredients and mix them together with a spatula or mixer. Because I normally use a blender for these low carb coffee cake muffins, I generally just use a spatula to mix all the other ingredients together. It works fairly easily.

Once those are combined, slowly add in the almond milk, and fold it into the muffin batter until the batter is similar to that of a thick cake. The amount of almond milk will depend on the type of almond flour used because they can vary so much! I use Barney’s almond flour because we have another nut allergy in the house and at last check, Barney’s only produces almond products in their facility in California. However, if you have a severe nut allergy or someone in your family does please double check on the processing because companies can change. In any event, so far we’ve had great luck with Barney’s.

Low carb coffee cake muffins, overhead stack

How to make the low carb coffee cake muffin topping

I say topping but it really also the filling too! Nothing like one mixture doing double duty! To make the topping, measure out the cubed butter, almond flour, cinnamon, salt, and sweetener in a medium bowl. As far as sweetener goes, I use Swerve in most of my recipes. I don’t know if you saw it, but Swerve just came out with a new Brown Swerve that’s awesome for this recipe! It’s not available everywhere, but I got mine on Amazon here if you’d like to try it. You can also use Swerve confectioners or another similar powdered sweetener.

Now’s where I like my handy dandy gadgets, but a fork can work almost as well for this next job. I use a pastry blender (or fork) to mix together the topping so everything’s combined. But here’s a tip! The butter should still be cold and in chunks. Certainly, do not melt it with your hands or completely whip in with the other ingredients. That’s why we use the pastry blender or fork. Then the butter’s in delightfully small pea-sized packages to melt in the oven.

Bake the muffins

Once the muffin batter and topping are prepared, in the lined muffin tin, spoon about 2 tablespoons of batter into the bottom of each muffin cup.

Then, sprinkle a heaping teaspoon of the topping/filling on each one. Next, I like to use an ice cream scoop to evenly divide the rest of the batter on the muffins. Last but not least, top each one with the remaining topping/filling.

Lastly, bake in a 325 degree (Fahrenheit) oven for 25-30 minutes or until a toothpick comes out clean.

Bonus! Consequently, your house will smell amazing. If you like butter and cinnamon that is.

Open low carb coffee cake muffin with butter, closeup

Soup to the rescue!

When the weather starts to chill I always love a good keto soup. This one’s a hit around our house!

Low Carb Coffee Cake Muffins Printable Recipe:

5 from 2 votes
Low Carb Coffee Cake Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Bite through a cinnamon and buttery crunch to the fluffy melt in your mouth muffin perfection.

Course: Breakfast, Side Dish, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: low carb coffee cake muffins
Servings: 12
Calories: 130 kcal
Author: Lauren Gonikishvili
Ingredients
Muffin batter
  • 4 oz cream cheese room temperature
  • 4 eggs room temperature
  • 1 tsp vanilla
  • 1/2 cup sweetener Swerve or other
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk unsweetened
  • 1 tsp cinnamon
Topping (filling)
  • 3 tbsp butter cubed
  • 1/4 cup almond flour
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp sweetener Regular or brown Swerve (or other of choice)
  • 1/4 cup chopped nuts optional
Instructions
  1. First, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.

  2. Second, place cream cheese, eggs, and vanilla in a blender and blend on a high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 

  3. Third, in a large bowl, place the almond and coconut flours, baking powder, salt, sweetener, and cinnamon and whisk together evenly.

  4. Then, pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.

  5. Next, add in the almond milk slowly combining with the muffin batter until batter is similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.

Topping / Filling
  1. Place the butter, almond flour, cinnamon, salt, and sweetener in a medium bowl.

  2. Use a pastry blender or fork to mix together the topping so everything's combined, and the butter's in small pea-sized pieces.

Bake
Spoon about 2 tablespoons of batter in the bottom of each muffin cup.
  1. Sprinkle a heaping teaspoon of the topping/filling on each one.

  2. Evenly disperse the rest of the batter on the muffins then top each one with the remaining topping/filling.

  3. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Recipe Notes

Nutrition Facts

  • Servings 12.0
  • Amount Per Serving
  • Calories 130
  • % Daily Value
  • *Total Fat 11 g
  • Total Carbohydrate 5 g
  • Sugars 1 g 
  • Protein 4 g

*Nutrition facts based on a calculation using myfitnesspal.com

Muffins for breakfast

There’s something so simple and easy in being able to grab a low carb muffin for breakfast. You don’t have to heat the oven up or make the house smell like bacon, although that can be a good thing too! Most of all, it’s a ready item you can grab quickly and not succumb to the coffee house coffee cake later in the day when you can’t find anything to eat. Although I don’t know about you, I’ve found all those treats are not even all that tempting to me anymore, and this low carb and keto way of life is a pretty spectacular choice for my health and known temptations.

I hope you try this recipe and love it as much as I do! Please tag me in your recipe pics on Instagram @explorermomma if you do end up making it. I’d love to see how it worked for you!

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

PIN it for later here!

Autumn almond flour cinnamon muffins. What's better than buttery low carb coffee cake muffins? Gluten-free, guilt-free, healthy goodness. #glutenfree #glutenfreemuffins #sugarfree #glutenfreebreakfast #cinnamonmuffins #lowcarbbreakfast #explorermomma   

 

Nutrition Disclaimer

First of all, please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Therefore, please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. Of course, this is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. Also, I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Easy low carb grilled garlic parmesan zucchini

Easy low carb grilled garlic parmesan zucchini

The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño. This easy low carb grilled garlic parmesan zucchini is truly awesome.

Seriously, I eat this stuff off the pan like candy. And do you know what? I’m going to tell you a little secret. I have a love-hate relationship with zucchini. Gasp. Yes, it’s true. 

As someone who adores having a garden, I LOVE it because zucchini is one of those plants that seem to thrive no matter what you throw at it. I can kill everything else in the garden, and I’ll still get a million zucchini I don’t always know what to do with.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Easy low carb grilled garlic parmesan zucchini, circle pin

Yes, I love anticipating the first garden zucchini of the year. What don’t I love? Eating the hundredth zucchini of the summer. Unfortunately, I grow less enthusiastic about zucchini as the summer progresses. Truly, you can always love zucchini muffins, bars, breads, what have you, but what’s a challenge for me is how to enjoy zucchini cooked, savory, or on its own. That’s where this easy low carb grilled garlic parmesan zucchini recipe is a small miracle! It’s really that good. Try it. I dare you.

Love your veggies?

What to plant in your keto vegetable garden

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

To make this super easy low carb grilled garlic parmesan zucchini you’ll need:

That’s about it for kitchen gadgets!

Baked zucchini pan side

How to make easy low carb grilled garlic parmesan zucchini

To begin, I have to give credit for the inspiration of this recipe to my friend and fellow gardener Melissa. It’s funny, because whenever friends with gardens, who like to eat, get together in summer the subject inevitably turns to what to do with all that zucchini! Or maybe it’s just me and my friends. Anyway, all I know is I like to discuss zucchini recipes, and Melissa’s ideas are pretty fabulous.

First, take out a baking sheet and line it with foil. Second, get out the olive oil and brush 2 tablespoons over the foil to coat it pretty evenly. After that take your cutting board and knife to slice the zucchini in slices about 1/3 of an inch thick. Take those slices and spread them out all over to cover the baking sheet. Push the zucchini slices close together to make sort of a base for the toppings.

Next, use the remaining two tablespoons of olive oil to drizzle or brush on the zucchini. Once that’s complete salt and pepper the zucchini to taste. Then, spread the minced garlic all over the zucchini so each piece has at least a little bit of garlic to flavor it.

Parmesan cheese and jalapeño!

Pan of easy low carb grilled garlic parmesan zucchini to bake

Now’s the fun part! Take a good cup of grated parmesan cheese and sprinkle it all over, then top with slices of jalapeño. If you are now one for spicy peppers leave the jalapeño off, but let me tell you it’s pretty darn good with the zucchini and cheese. As another option, if you’d just like to tone down the heat, you can remove the membrane and seeds from inside the pepper then slice it over the cheese.

Next, grab the edges of the foil with the zucchini and toppings and slide it off the baking sheet and onto the grill on a medium-high heat for twenty minutes or until the edges begin to brown and cheese melts.

OR if you don’t wish to use a grill, you can bake in a 400 degree (F) oven for twenty to twenty-five minutes or until again, the edges are brown. A good rule of thumb? Either way you do it, keep an eye on it. Grills and ovens can vary in temperature.

Bite of low carb grilled garlic parmesan zucchini

What else do you make with zucchini?

So do you garden? Are your zucchini as abundant as ours this year? We’ve actually been through three pretty big hailstorms this year which has stopped many things from growing but not the zucchini. It’s definitely a hardy, strong plant, and the whole family loves it! How do you prefer it? Salty or sweet? Zoodles or bars? Try this recipe out, and if you can get the kids to at least try it I will bet even they’ll gobble it up. Until next time!

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a good rating in the review area below!

Thanks all!

 

Baked low carb grilled garlic parmesan zucchini pan

Easy low carb grilled garlic parmesan zucchini printable recipe

5 from 1 vote
Easy low carb garlic parmesan zucchini
Low Carb Garlic Parmesan Zucchini
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño.

Course: Main Course, Side Dish, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: low carb garlic parmesan zucchini
Servings: 4
Calories: 251 kcal
Author: Lauren Gonikishvili
Ingredients
  • 2 zucchini medium
  • 6 cloves garlic minced
  • 4 tbsp olive oil
  • 1 cup grated parmesan cheese
  • 1 jalapeño sliced
  • 1 tsp salt more or less to taste
  • 1/2 tsp pepper more or less to taste
Instructions
  1. First, take a baking sheet and line it with foil.

  2. Second, brush 2 tablespoons of olive oil over the foil coating it evenly.

  3. Then slice the zucchini about 1/3 of an inch thick and spread it out to cover the baking sheet. Place the zucchini slices close together.

  4. Next, drizzle or brush the zucchini with the remaining 2 tablespoons of olive oil.

  5. Salt and pepper the zucchini to taste.

  6. Then, spread the minced garlic over the zucchini so each piece has some on it.

  7. Sprinkle the parmesan cheese over it all and then top with slices of jalapeño. The jalapeño is optional. Leave it off if you don't like spice.

  8. Take the foil with the zucchini and toppings and place it on the grill on a medium heat for 20 minutes or until edges begin to brown and cheese melts.

  9. OR bake in a 400 degree (F) oven for 20 minutes or until edges are brown. Keep an eye on it.

Recipe Notes

Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 251
% Daily Value *
Total Fat 21 g 32 %
Saturated Fat 6 g 31 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 22 mg 7 %
Sodium 391 mg 16 %
Potassium 314 mg 9 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 5 %
Sugars 3 g  
Protein 11 g 22 %
Vitamin A 13 %
Vitamin C 26 %
Calcium 52 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition facts calculated by www.myfitnesspal.com.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Best Chewy Keto Chocolate Chip Cookies

Best Chewy Keto Chocolate Chip Cookies

Chewy, gluten-free, sugar-free goodness! This is the perfect low carb snack with a healthy secret ingredient to give you all the taste of the original. Make the best chewy keto chocolate chip cookies today!

If there’s one taste that’s a memory from childhood I still miss on the keto diet, it’s the chocolate chip cookie. Now, if I go to think about it, my stomach now cringes at the thought of all that flour and sugar! Therefore, my challenge to myself was to recreate that wonderful memory and flavor in a low carb and keto-friendly package.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Looking for the best chewy keto chocolate chip cookies? Super easy, gluten free, chewy goodness. Try this recipe for a perfect low carb snack. #lowcarb #keto #glutenfree #explorermomma

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

To make the best chewy keto chocolate chip cookies you’ll need

What is yacón syrup?

What in the world is yacón syrup, and why in the world is it in the best chewy keto chocolate chip cookies? Well, high up in the Andes Mountains there exists a plant with tuberous roots called the yacón plant. The sweet syrup is extracted from the roots in a process somewhat similar to that of maple syrup. In South America, it’s believed to have many medicinal purposes such as improvements in diabetes, kidney and digestive disorders, and weight loss.

Chemically, it’s one of the best dietary sources of fructooligosaccharides (FOS), which are a type of fructan. Fructans are a category of soluble dietary fiber and make up 40% – 50% of the yacón syrup. It also includes some other digestible sugars, among them fructose, glucose, and sucrose. For this reason, I use it sparingly for keto recipes.

Yacón syrup is the perfect secret ingredient for these cookies for a couple of reasons. For one, it makes the cookies chewier. Two, it gives them that brown sugar or almost molasses flavor I love in my chocolate chip cookies! It’s a win on both counts!

Need another low carb dessert?

Try this amazing low carb chocolate pie! You’ll love it!

Whole low carb chocolate pie, closeup feature

How to make the best chewy keto chocolate chip cookies

First, start out by gathering all your ingredients. Then, in a large mixing bowl whisk together the melted butter, sweetener, vanilla, baking soda, salt, and yacón syrup (if using). For sweetener, I use Swerve Sweetener, Confectioners and find it to have the best taste, but you can use another equivalent if you prefer.

Best chewy keto chocolate chip cookies, broken cookie

Also, you’ll notice my little secret ingredient here! Have you ever tried yacón syrup? I love it because it makes the cookies nice and chewy. In addition, it gives them more of that brown sugar flavor you remember in your best chocolate chip cookies from childhood. However, although it’s keto friendly I wouldn’t use it in large amounts because it could kick you out ketosis. If you have one or two cookies a day a tablespoon in the batch is just about perfect.

Finish the dough

Now, once you have those first ingredients completely blended together, mix in the two cups of almond flour. I just use a spatula, but you could use a hand mixer if you wish. Keep combining and mixing until everything comes together to form a dough. If it’s too dry add a little unsweetened almond milk. I say this because almond flours vary in texture and can absorb liquids differently. I use Barney’s Blanched Almond Flour almost exclusively at our house because it’s made in a facility without any exposure to peanuts or any other tree nuts. We have a severe nut allergy in the family, and I am so thankful to have an almond flour I don’t worry about her eating!

Next, once you have the dough, mix in the chocolate chips until they’re evenly dispersed throughout. People have asked me about sugar-free chocolate chips and which are the best, etc. You can get different types of sugar-free chocolate chips, but my personal opinion and favorite are Lily’s Dark Chocolate Chips. Or you can always make your own!

Best keto chocolate chip cookies, dough balls

Once the dough’s ready, cover the baking sheets with parchment paper or a silicone baking sheet. Then roll balls of two tablespoons of dough and place them about two inches apart on the pan. Dip a glass in water and use it to press down each cookie to about half an inch.

Best keto chocolate chip cookies, glass pressed

And BAKE!

You’re just about there! Last, bake at 275 degrees Fahrenheit for 15 minutes or until the edges start to brown. If they brown too much your cookie will not be as chewy so I pull them out as soon as I see the start of that bit of brown on the edge. Let them cool a couple of minutes on the pan, and then remove them to a cooling rack. They’re truly the best chewy keto chocolate chip cookies. My son has a habit of frequently coming through the kitchen when there are yummy snacks cooling and grabbing a cookie every time he walks through. I have to put these up high to cool!

Best chewy keto chocolate chip cookies, overhead

Tips for the best chewy keto chocolate chip cookies

These cookies keep well in the freezer. Usually, I keep them in there so I don’t eat the entire batch at once! Then, I just set one or two out about half an hour before I want a snack. Or, you can warm them for about twenty seconds in the microwave for a perfectly warm chocolate chip cookie.

What are your favorite cookies?

Chocolate chip cookies are really the classic American cookie that’s always been, and probably always will be, my cookie of choice. There are so many different kinds of cookies you can make. What are your favorites?

I am super-proud of this recipe and personally make it all the time. If you make this recipe – the best chewy keto chocolate chip cookies, I’d love to see them! Tag me in your recipe pics on Instagram @explorermomma. If you LOVE the recipe please consider giving it a five-star rating in the review area below! Thanks all!

Best chewy keto chocolate chip cookies, plates and milk


Printable recipe: The best keto chocolate chip cookies

Best Keto Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Soft and chewy, the way you remember the perfect chocolate chip cookie as a kid. Made with almond flour, these are gluten-free, sugar-free, goodness!

Course: Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: Keto chocolate chip cookies, Low carb chocolate chip cookies
Servings: 18
Calories: 74 kcal
Author: Lauren Gonikishvili
Ingredients
  • 5 tbsp melted butter
  • 1/3 cup sweetener Swerve
  • 1 tbsp yacon syrup (optional)
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 2 cups almond flour finely ground
  • 1/2 cup sugar-free chocolate chips Lily's
Instructions
  1. Whisk together the butter, sweetener (Swerve), vanilla, baking soda, salt, and yacon syrup (if using).

  2. Mix in the 2 cups of almond flour until everything comes together in a dough. If it's too dry add a little unsweetened almond milk. Almond flours vary.

  3. Add in the chocolate chips and mix until they're evenly dispersed.

  4. Cover baking sheets with parchment paper or silicone baking mat.

  5. Then roll balls of two tablespoons of dough and place them two inches apart on the pan.

  6. Dip a glass in water and use it to press down each cookie to about half an inch.

  7. Bake at 275 degrees Fahrenheit for 15 minutes or until edges start to brown.

Recipe Notes

Nutrition Facts:

Servings 18.0
Amount Per Serving
calories 74
% Daily Value *
Total Fat 7 g 10 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 34 mg 1 %
Potassium 1 mg 0 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 2 g 7 %
Sugars 0 g  
Protein 1 g 2 %
Vitamin A 27 %
Vitamin C 0 %
Calcium 2 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

*Nutrition facts per MyFitnessPal.com.

 

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Perfect Slow Cooker Pulled BBQ Chicken

Perfect Slow Cooker Pulled BBQ Chicken

Super easy perfect slow-cooker pulled BBQ chicken! Keto-friendly, low carb, gluten-free, and sugar-free, the BEST quick and easy kid-pleasing summer meal for when you’re out all day with swimming lessons, friends, library visits, and summer life!

Oh, those lazy days of summer. Lazy, LAZY?! Where did that ever come from? I suppose it could be lazy days for the kids, but for Mom, NEVER! Summer is my craziest time of year, and while I love having the kids home, going to swimming, karate, hiking, and travel, my personality is already craving the daily schedule. And, well, honestly? ME TIME!

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Perfect Pulled BBQ Chicken pin

Okay, enough of that rant! All this to say, while I’m getting in a bunch of recipe testing, there’s much less time for writing and things I have to do without the kids. You moms out there understand. Therefore, I’m going give you one of my tried and true kid-pleasing recipes, made in the slow-cooker. This recipe’s meant to make you a hero Mom at dinner with very little effort on your part.

So go ahead! What do you have to lose? You really want to make this perfect slow-cooker pulled BBQ chicken today!

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Hot summer days book suggestion

Read it while you enjoy your slow-cooker pulled BBQ chicken!

Cold Comfort Farm by Stella Gibbons

This book is hilarious. Published in 1932, Flora Poste is recently orphaned and goes to live with her relatives in deep Sussex, the hillbillies of England. She’s set to organize them all and fix everyone’s problems and prejudices. Each character has their own peculiarities and makes for a great light-hearted read. Also, this is a case where the movie is also fabulous. Usually, I say the book is far and away better than the movie, but this one has perfect casting and great nuance. Enjoy.

 

To make this slow cooker pulled BBQ chicken you’ll need:

Ingredients:

  • 1 and a half pounds of chicken breast (or boneless, skinless chicken thighs)
  • 1 and a half cups of tomato sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp sweetener of your choice (I use Swerve Confectioners)
  • 1 tsp onion powder
  • 2 tsp minced garlic
  • 1/2 tsp black pepper
  • 1/2 tsp salt (more or less to taste)

Slow-cooker pulled BBQ chicken, open sandwich vertical

How to make slow cooker pulled BBQ chicken

Do you have any idea why I absolutely LOVE this recipe? Well, to be honest, there are several reasons, but the main one is that it’s so super-simple, quick and easy! What mom out there wants things, especially dinner, to be more complicated during the summer? No one! Also, what mom out there really wants to be eating out every night because they’re so stressed and end up making unhealthy choices for the family? I know none of us intend to fall into that dinner quick fix, but when you’re busy at any time of the year it is TOUGH to get a pleasing dinner on the table when you’ve been running around all day being chauffeur and cheerleader and don’t get home until 7 or 8.

This slow-cooker pulled BBQ chicken recipe is incredible because all you do is throw a few ingredients in the Crock Pot, stir it up, set the Crock Pot, and dinner is essentially done when you get back from that evening karate class. This is super kid-friendly, it’s my daughter’s absolute favorite meal and generally a crowd-pleaser. So let’s get started.

Slow-cooker pulled BBQ chicken, bowl

First, measure out the tomato sauce and pour it in your Crock Pot. Second, add all the other ingredients EXCEPT for the chicken breast. Stir that all up, then you add in the chicken breast and cover it with the sauce. Set your slow cooker timer for 3 and a half hours on high or on low for 7 hours. You’ll be able to tell when it’s done when you scratch it with a fork and it literally falls apart in shreds.

Here’s a picture when it’s ready before you shred it:

Slow-cooker pulled BBQ chicken cooking

Next, once it reaches this stage, take two forks, place them crisscrossed in the chicken, and pull them apart from each other. Continue to pull the chicken until it’s all completely shredded and mixed in well with the sauce. At this point, I like to turn the slow cooker to the “warm” setting and leave it for a few more minutes before serving.

Slow-cooker pulled BBQ chicken in crock-pot

Note!: I call this super-kid friendly, which means kids love it, but it’s not incredibly spicy. If you’d like more of a kick add in some more black or red pepper to taste or other desirable spice for BBQ.

Last but not least, serve the pulled BBQ chicken on your favorite keto bread and alongside a salad or veggie. At our house, we generally spoon a good helping on a plate for each person, and help ourselves to steamed broccoli and a piece of some sort of cheese, egg, and/or almond flour keto “bread”. We love it, and I know you will too!

What are your favorite kid-friendly super quick dinner recipes? I’d love to hear what works for you!

We take our pulled BBQ chicken to preschool events, picnics, church potlucks, and have it at home 1 to 2 times per month. Do you have a go-to family recipe in your meal rotation you’d like to share? Or maybe you’d like to see it made over to be low carb and keto? Leave me a message in the notes, and I’ll take a look!

Happy Summer BBQ all!!

Looking for more kid-friendly low carb dinners?

Try out this amazing low carb cauliflower mac and cheese bake. The whole family will love it!

Cauliflower mac and cheese bake, close-up, feature

Slow Cooker BBQ Chicken Printable Recipe:

Slow Cooker Pulled BBQ Chicken
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Super easy perfect slow-cooker pulled BBQ chicken! Keto-friendly, low carb, gluten-free, and sugar-free, the BEST quick and easy kid-pleasing summer meal.

Course: Main Course
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: BBQ chicken, Pulled chicken
Servings: 4
Calories: 237 kcal
Author: Lauren Gonikishvili
Ingredients
  • 1.5 pounds chicken breast
  • 1 1/2 cups tomato sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp sweetener (I use Swerve Confectioner's)
  • 2 tsp garlic minced
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt or more to taste
Instructions
  1. Place the tomato sauce and all other ingredients except the chicken in the slow cooker. Stir to combine.

  2. Add the chicken breasts and cover them with the sauce.

  3. Turn the slow cooker on high for 3 and a half to 4 hours or on low for 7 hours.

  4. Use two forks to pull the chicken and completely shred it mixing with the sauce.

  5. Serve with your favorite keto bread or steamed veggie.

Recipe Notes

Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 237
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 99 mg 33 %
Sodium 440 mg 18 %
Potassium 713 mg 20 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 2 g 7 %
Sugars 3 g  
Protein 41 g 82 %
Vitamin A 9 %
Vitamin C 19 %
Calcium 4 %
Iron 13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
 

 

Perfect Pulled BBQ Chicken slow cooker

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Low Carb Chocolate Pie

Low Carb Chocolate Pie

Rich, creamy, a slice of keto chocolate heaven! Low carb chocolate pie. You would never know it’s gluten-free, sugar-free, and low carb! Go on. You deserve it!

Chocolate. Chocolat. შოკოლადი. Seacláid. Schokolade. шоколад.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

There are a lot of things I’m willing to give up. I can give up sugar, gluten, donuts, hard candies, etc. However, if there’s one thing I really don’t think I could give up for good it would be CHOCOLATE! Dark chocolate is my favorite, and for years some of my favorite recipes are those like English toffee, fudge, and chocolate cream pie. Then when I changed my eating habits and went keto, at first I thought these were all going to be prohibited. Now, however, I’ve learned to make some of these indulgent chocolate treats low carb and gluten-free.

Low carb chocolate pie, closeup, pin

We’ve all heard and been encouraged in the studies that show us how good it is for us, right!? I really need that little piece of chocolate every night. It’s for my health! That’s what I tell myself at least, and why not?

Does that mean I eat these desserts all the time and for every meal? No, of course not. However, chocolate can be enjoyed in many ways on a low carb or keto diet so don’t feel guilty and enjoy your food!

Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.

Joanne Harris

Author, Chocolat

Whole low carb chocolate pie, feature, with lilac

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

The history of chocolate

Did you know the first peoples to utilize cacao seeds were the Aztecs? Yes! The Aztecs used the cacao seed native to southern Mexico in fermented drinks. Originally, it was used only bitter in drinks, sometimes with spices or corn puree to strengthen the drinker. Later in the sixteenth century, the Europeans added sugar to it making it an aphrodisiac. Now it has become a household staple!

To make this decadent low carb chocolate pie you’ll need:

Foolproof tips for the perfect low carb chocolate pie

I absolutely LOVE chocolate, as you can probably tell! The main goals to accomplish with this low carb chocolate pie are to completely combine the ingredients in the filling while not scrambling the eggs, and creating an even crust shell as a vehicle for enjoying said filling.

Piece of low carb chocolate pie

How to make a low carb chocolate pie crust

This is the most awesome versatile low carb gluten-free pie crust. Truly, you can use it for most any sweet or even savory (just leave out the sweetener!) pie. First, all you have to do is take a medium-sized bowl and measure out the ingredients. Second, whisk together the almond flour, salt, and sweetener. Third, pour in the melted butter and stir to combine completely.

Now comes the tricky bit if there is one. Dump the mixture into the empty pie plate. Next, use your hands or the flat bottom of a glass or measuring cup to press the mixture firmly to evenly cover the entire pie plate. I like to use my flat-bottomed measuring cup because it’s out already, and you can easily create a flat crust bottom.

Prick the crust bottom with a fork and bake in a 325-degree (Fahrenheit) oven for about 20 minutes, or until the edges start to brown.

There is nothing better than a friend, unless it is a friend with chocolate.

Linda Grayson

Author

Overhead low carb chocolate pie with piece cut out on a plate, serving piece, lilac

How to create the smooth and decadent filling

Now is the fun part because it involves chocolate! First, find a large saucepan and in it whisk together the cream, egg yolks, and cocoa powder. Continue to whisk it on a medium heat until the mixture thickens. This will take from 5 to 8 minutes. Next, take the saucepan off the heat and stir in the chocolate you just melted in the microwave or in a double boiler. It’s important that they’re about the same temperature to combine completely!

Then, add in the butter pieces, vanilla, and cut in the cream cheese. Again, it’s important to completely whisk in these ingredients so they’re completely mixed together without any lumps. Here’s a baker tip! I find it’s easiest to do this when your ingredients are at room temperature or just slightly warmer.

Now what?

Next, quickly whisk in the xanthan gum and sweetener. As far as sweetener goes, I like to use Swerve Confectioner’s, but you can also use monk fruit or other equivalent sweeteners of your choice. For this recipe, I like to use 1/2 a cup of sweetener, but my husband doesn’t think that’s enough so I generally add 3/4 of a cup for him. Add yours to taste.

Now pour the filling into the pie shell and smooth it out evenly. Place the low carb chocolate pie in the refrigerator overnight for best results or for at least 3 to 4 hours. Then, when you’re about ready to serve, pour half a cup of heavy cream in a bowl. Use a hand mixer on a medium to high setting to whip up the cream with one tablespoon of sweetener. When the cream has slightly stiffened and makes peaks, spoon the cream on top of the pie. Last but not least, sprinkle with sugar-free chocolate chips (I use Lily’s Dark Chocolate Chips).

All you need is love. But a little chocolate now and then doesn’t hurt.

Charles M. Schulz

Cartoonist

And voila! A decadent low carb chocolate pie to be proud of! Let me tell you a little secret – it won’t last long!!

Bite of low carb chocolate pie

Looking for more low carb desserts?

How about a keto lemon blueberry cream cake?! Oh, yeah!

Low Carb Lemon Blueberry Cream Cake, overhead close-up

Low Carb Chocolate Pie Printable Recipe

Low Carb Chocolate Pie
Prep Time
10 mins
Cook Time
8 mins
Chill
3 hrs
Total Time
18 mins
 

Rich, creamy, a slice of keto chocolate heaven! Low carb chocolate pie. You would never know it’s gluten-free, sugar-free, and low carb! 

Course: Dessert
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: Chocolate Pie, Low Carb Chocolate Pie
Servings: 12 people
Calories: 327 kcal
Author: Lauren Gonikishvili
Ingredients
Pie Crust
  • 1 3/4 cups almond flour
  • 1/4 cup sweetener (such as monk fruit or Swerve) confectioner's
  • 1/4 tsp salt
  • 1/3 cup butter melted
Pie Filling
  • 1 cup heavy cream
  • 4 egg yolks
  • 2 tbsp cocoa powder
  • 1/3 cup unsweetened chocolate melted
  • 1/4 tsp xanthan gum
  • 3/4 cup sweetener (such as monk fruit or Swerve) confectioner's
  • 8 oz cream cheese room temperature
  • 1/4 cup butter chopped
  • 1/2 cup heavy cream
  • 1/2 cup sugar-free chocolate chips
Instructions
Pie Crust
  1. Mix together the almond flour, sweetener, and salt in a medium-sized bowl.

  2. Add the melted butter and mix completely until crumbly.

  3. Press evenly into a pie plate. You can use a glass or flat measuring cup to press the bottom down evenly or just use your hands. 

  4. Bake at 325 degrees for about 20 minutes, or until the edges start to brown.

Pie Filling
  1. In a large saucepan whisk together the cream, egg yolks, and cocoa powder until the mixture thickens, about 5-8 minutes. Keep whisking so you don't end up with scrambled eggs.

  2. Remove from the heat and stir in the melted chocolate.

  3. Add in the pieces of butter and vanilla and stir until the butter melts and all is combined.

  4. Cut in all the cream cheese (cut it in pieces as you add it in one bit/piece at a time). Whisk it in until there are no lumps. It's easiest to do this if the cream cheese is room temperature or a little warm.

  5. Whisk in the xanthan gum and then the sweetener. Depending on your sweetness preference add between 1/2 to 3/4 cups.

  6. Pour the mixture into the pie shell and put it in the refrigerator overnight to set (or at least 3-4 hours).

  7. Whip up the cream with one tablespoon confectioner's sweetener and once stiff, spread it on top of the pie.

  8. Sprinkle the chocolate chips on top, cut into portions, and enjoy!

Recipe Notes

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 327
% Daily Value *
Total Fat 32 g 50 %
Saturated Fat 19 g 94 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 146 mg 49 %
Sodium 136 mg 6 %
Potassium 75 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 3 g 14 %
Sugars 2 g  
Protein 5 g 10 %
Vitamin A 79 %
Vitamin C 0 %
Calcium 8 %
Iron 8 %

* The Percent Daily Values are based on a 2,000 calorie diet,

so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition facts per MyFitnessPal.com.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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