Keto Snickerdoodle Muffins

Keto Snickerdoodle Muffins

Delicious and super kid-friendly, keto snickerdoodles in a muffin! Seriously these keto snickerdoodle muffins are a low carb breakfast dream. Cinnamon and sweet with a buttery crunch on the outside with a gluten-free, sugar-free soft middle. Yum.

Did you ever make snickerdoodles as a child? I remember them being one of my dad’s favorite cookies. Or maybe I thought so because I just liked to help my mother make them so much.

I remember how exciting it was to form the dough into balls and swish them around in the bowl of cinnamon and sugar. Also, I remember the house filling with the delicious cinnamon aroma. Inevitably I’d end up staring at the cookies as they cooled and grabbing one too soon. But who can resist?

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

Keto snickerdoodles, in a muffin! Soon to be a family low carb breakfast favorite, these are the perfect gluten-free breakfast or snack. Cinnamon and sweet crunch coating with a soft sugar-free middle. #lowcarbrecipesketo #ketomuffins #ketobreakfast

In a hurry?

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

 

Cinnamon spice and all things nice.

Unknown

Why keto snickerdoodles?

Actually, maybe the questions is more, what is a snickerdoodle? Snickerdoodles are a classic sugar cookie basically rolled in cinnamon and sugar instead of just sugar.

Have you heard of the cookbook, Joy of Cooking by Irma S. Rombaur? It’s generally accepted as THE American cookbook, and Julia Child even stated it’s the “fundamental resource for any American cook.” 

Getting back to the point, in Joy of Cooking, it says that the word “snickerdoodle” is probably German in origin. Most likely it comes from the German word, Schneckennudel, a type of German pastry. AND it goes without saying, I love pastries.

Or it’s possibly a whimsical nonsense word developed to describe the glorious cookie that is a snickerdoodle. 

Okay, so why muffins?

Sweet and cinnamony, soft in the middle cookies. Why shouldn’t they translate into a muffin version? These are some of my familly’s favorite breakfast muffins. Truly, they never last long.

Crunchy siugar-free outside with a low carb gluten-free pillowy inside. Delicious keto snickerdoodle muffins are the perfect cinnamon low carb breakfast. #ketomuffins #lowcarbrecipes

To make keto snickerdoodle muffins you’ll need: 

Keto snickerdoodles, in a muffin! Sugar-free and gluten-free, this is the perfect cinnamon low carb breakfast recipe. #ketobreakfast #lowcarbmuffins

How to make keto snickerdoodle muffins

To begin, line a muffin tin with 12 silicone baking cups (or other liners such as parchment paper) and preheat the oven to 325 degrees Fahrenheit.

Now, you’ll find in many of my recipes I prefer to use a blender to a regular standing mixer. Either can be used, but oftentimes I find the blender makes my life easier. It more effortlessly blends together liquids and ingredients like eggs and cream cheese without any lumps.

Therefore, it’s up to you and what you have on hand. However, I prefer to use a blender for this recipe.

After you preheat the oven, put the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR, as I said, mix together in a standing mixer.

Dry ingredients

Next, take out a large bowl and measure into it the almond and coconut flours, baking powder, salt, and sweetener. Whisk it all together evenly. This mixture is referred to as the dry ingredients.

Then, pour the wet mixture into the dry ingredients and combine it all with a spatula or mixer.

Now this step is optional, depending on your ingredients. However, I find it useful to add in the one-fourth cup of almond milk slowly, a tablespoon or two at a time. Mix it with the muffin batter until it’s similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour and other ingredients use.

Once the batter is ready, use an ice cream scoop or other spoon to fill the twelve muffin cups about 3/4 of the way full until it’s evenly distributed. Then bake the muffins at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Let the muffins cool completely in the tin or 15 minutes in the tin and then on a cooling rack.

Keto snickerdoodle muffins are a low carb cinnamon breakfast recipe you won't get tired of. Gluten-free, sugar-free, and delicious, they are sure to be a family favorite. #ketomuffins #ketobreakfast #lowcarbmuffins

How to make the cinnamon coating

First, take out two small bowls and place the melted butter in one and mix the sweetener and cinnamon in another. Place them next to each other on the counter.

Second, take one of the cooled muffins. Work quickly and dip all sides of the muffin in the butter, then move it to the next bowl to coat in the cinnamon and sweetener. Now place it on the cooling rack to set.

Then repeat this process with all the muffins. If the butter gets soaked up too much in the muffins and you run out, just melt more to use for the remaining.

I LOVE it when the coating just cools and you bite into the fresh muffin with a crunch on the outside coating into the soft middle. I think I’m hungry.

Low carb muffins for a fabulous grab and go gluten-free breakfast. Keto snickerdoodle muffins for the win. A great addition to your keto diet breakfast recipes. #ketomuffins #lowcarbbreakfast #lowcarbrecipes

How often do you make low carb muffins?

To be perfectly honest, I’d say we make some kind of keto muffins at least once every one to two weeks. I love to have them around for an easy breakfast or snack so I’m not tempted by other things! For me, having keto options around and pre-prepped food are essential for being successful with this way of eating.

What are your favorite breakfasts and snacks to have around the house? I tend to stick with either eggs and bacon (or a variation on that), a smoothie, or an almond or coconut flour pastry. When I’m wishing for fall to come sooner than later, cinnamon is always a good choice!

I hope you try out these keto snickerdoodle muffins, and they quickly become one of your favorites!

Pin the recipe here!:

Cinnamon spice in a low carb breakfast. What gluten-free treat could be better? Keto snickerdoodle muffins are soft and delicious and perfect for a low carb diet. #ketomuffins #lowcarbrecipes

Tag me in your recipe pics on Instagram @explorermomma.

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

 

Want more muffins?

Low carb peanut butter muffins, the perfect keto breakfast or with a salad for lunch! Curb your craving and enjoy your low carb diet! #lowcarbmuffins #ketobreakfast

More keto muffin recipes:

  1. Low Carb Peanut Butter Muffins
  2. Cranberry Orange Breakfast Muffins (low carb/keto)
  3. Low Carb Coffee Cake Muffins

Are you new to a keto way of eating? Check out these keto diet tips.


Printable Recipe

Keto Snickerdoodle Muffins

Delicious fluffy low carb muffins with a cinnamon and sweet buttery crust!
Prep Time10 mins
Cook Time18 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: keto cinnamon muffins, Keto snickerdoodle muffins, keto snickerdoodles, low carb cinnamon mufffins
Servings: 12
Calories: 227kcal
Author: Explorer Momma

Ingredients

  • 4 oz cream cheese
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/4 cup coconut flour (or sub 1 additional cup almond flour)
  • 3/4 cup sweetener (I use Swerve or Lakanto Monk Fruit)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened almond milk

Cinnamon coating

  • 4 tbsp melted butter
  • 2 tsp cinnamon
  • 4 tbsp granular sweetener (such as Swerve or Lakanto Monk Fruit)

Instructions

  • Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
  • Place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 
  • In a large bowl, place the almond and coconut flours, baking powder, salt, and sweetener and whisk together evenly.
  • Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
  • Add in the almond milk slowly and combine with the muffin batter until it's similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.
  • Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed.
  • Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Cinnamon Coating

  • Place the melted butter in one small bowl and mix the sweetener and cinnamon in another.
  • Once the muffins are cooled, quickly dip all sides of the muffin in the butter, then move it to the next bowl to coat in the cinnamon and sweetener. Place on the cooling rack to set.
  • Repeat with all muffins. If the butter gets soaked up too much in the muffins just melt more to use for the remaining muffins.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving
Calories 227
 
Total Fat 19 g  
Saturated Fat 6 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 82 mg  
Sodium 200 mg  
Potassium 33 mg  
Total Carbohydrate 6 g  
Dietary Fiber 3 g  
Sugars 1 g  
Protein 7 g  
Net Carbohydrate 3 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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.

Lemon Cream Cheese Cake – Keto Pound Cake

Lemon Cream Cheese Cake – Keto Pound Cake

Tangy delicious low carb cream cheese lemon cake is the perfect keto pound cake with a creamy tart frosting just like you remember but in a gluten-free, sugar-free package.

Does anyone else out there absolutely love the fresh tangy flavor of lemons in summer desserts and bakes? Please tell me I’m not the only one who was incredibly sad to give up the coffee shop slice of lemon pound cake in favor of a keto diet?

Yes, I’ve always loved baked goods and had more than a little of a sweet tooth. Actually, that sweet tooth was one of the biggest motivations for me to change my way of eating. I hated being so dependent on sugar and seeing statistics everywhere about how Americans consume more and more of the stuff.

Your brain cells like sugar just like you, and the more you eat, the more they crave it. I made the choice to cut processed sugar from my diet, but that in no way means I’ve completely lost a sweet tooth. I went through a major sugar withdrawal but no longer have the cravings I used to. Have you had a similar experience?

However, does that mean I completely want to give up my baked goods and sweets? Not at all! I just had to learn to make them in healthier ways.

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

This tangy and delicious Keto lemon pound cake recipe is sugar-free, gluten-free, and 9 grams of protein a slice! Enjoy for a low carb breakfast or dessert. #ketodessert #ketobreakfast

In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

A little lemon juice makes everything taste better.

Unknown

Do I have to use a blender to make the keto lemon pound cake?

I get this question every now and then because I do use a blender in so much of my keto baking. Do you have to use a blender?

The straight answer is no, of course not! Any of my recipes can also be made using a regular hand or standing mixer. However, if you do use a mixer, the ingredients all must be at room temperature or even a little warmer. If they’re cold, they don’t combine as easily.

Personally, I love to use a blender with baking, soups, just about anything, because it makes my life easier. If I want to make a keto lemon pound cake, with the blender I don’t have to set out the ingredients early or figure out how to warm them up. On the other hand, if I use a mixer I’m forced to get all the ingredients out and ready way ahead of time to warm up.

Often, at our crazy house, I prepare and set out everything. Then what happens? Some “emergency” or urgent call for help on the child’s craft, book, or other activity distracts. One thing leads to another and you never get around to actually baking the keto lemon pound cake!

Quelle catastrophe!

Yes, it is a catastrophe because then I sadly put all the ingredients back into the fridge to try again the next day. Does it sound familiar? To be perfectly honest, I’ve had this happen several days in a row and decided it was time to put my foot down and find a better way to prep for baking.

Hence, the rise of the blender for low carb baking

I use a Vitamix blender and have had it a little over 5 years now. At first, I was hesitant to put so much money into a blender. A blender!? So much so that I sat on the idea for about two years before I finally bought it. After the first week, I could not imagine going back to life without it. Also, now if faced with the question of if I could do without it for a while if it were to go out I shrink in horror. I might say please no!, sort of like I might do with the washing machine.

It is not an appliance I would want to do without, and have used it nearly every day since it’s purchase. Mine came with a 7-year warranty, but it’s shown no signs of slowing down. Needless to say, I’m very happy with it.

And it’s great for blending up cold ingredients like cream cheese and eggs directly out of the fridge. Perfect!

A low carb lemon keto pound cake recipe, a deliciously tangy gluten-free breakfast treat.  #ketobreakfast #ketodesserts

For a Lemon Keto Pound Cake you’ll need: 

How to make a lemon keto pound cake

I love this cake because it’s actually really easy to throw together. It’s also super-delicious. And, did I tell you it has 9 grams of protein per serving? Pretty awesome for a lemon tea cake, right?

A piece of lemon keto pound cake is the perfect low carb breakfast or gluten-free dessert. #lowcarbdesserts #lowcarbdessertsketo

Begin by preheating the oven to 325 degrees Fahrenheit. Take a loaf pan and line it with buttered parchment paper so the cake’s easy to remove from the pan.

Now for the ingredients.

First, start with the blender. In it, place the cream cheese, eggs, sweetener, vanilla, and lemon extract. Then blend from slow to high for about 40 seconds or until completely combined. Next, add the butter to the mixture and blend for another 30 seconds or so until smooth.

Second, take out a large mixing bowl. Put in and whisk together the coconut flour, almond flour, salt, and baking powder. Perfect, the dry ingredients are done.

Third, pour the wet ingredients into the almond flour mixture and combine well with a spoon or spatula until no lumps remain.

Next, pour the batter into the loaf pan and bake it for 1 hour and 15 minutes or until a toothpick comes out clean.

Unfrosted keto pound cake #ketodesserts #ketobreakfastrecipes

Put the cake on a rack and let it cool almost completely before removing from the pan and parchment paper. Take out the beautiful keto pound cake and set it on a large serving plate or the cooling rack to frost.

How to make the sugar-free frosting

Again, this cream cheese frosting is super easy to make and use to decorate the low carb lemon cake. It’s quick and easy to use a hand mixer to mix all ingredients until smooth. Then, use a knife or icing spatula and spread it over the top of the pound cake.

Lastly, slice it evenly into 16 pieces and serve for breakfast, dessert, or even high tea!

This flavorful keto lemon pound cake recipe is the perfect low carb recipe for a gluten-free high tea or a protein packed breakfast. Easy and tangy, have a slice with your coffee or for a fabulous keto dessert. #ketopoundcake #ketobreakfast #ketodessertrecipes #lowcarbdesserts

Tips and tricks for the perfect keto pound cake

Hint #1: After about 30 minutes I place a piece of foil over the top of the cake so it doesn’t darken too much. It can form a crust around the edges, which I think tastes amazing, but provides a deep contract to the light lemon yellow insides.

Hint #2: If you are worried about the appearance of the cake and whether or not there will be a crack running down the middle, there are a couple of things you can do.

    • Place an open pan of water on the rack in the oven below the cake. The water will make the oven moister and decrease the chance of a crack.
    • I’ve found 325 degrees to be the perfect temperature for my high altitude cakes. However, if you continue to get a crack in your bakes even with the pan of water in the oven, there is another option. Turn the heat down slightly and it should improve your chances of a crack-free loaf. Of course, the bake time in total may then need to be increased.

Easy peasy lemon squeezy.

Twist

Member of the Fresh Beat Band

Almond flour vs. coconut flour for keto baking

Which flour do you prefer? Almond or coconut for baking? I’ve come to appreciate a mix of the two, but often use almond flour only due to a sensitivity to coconut in the family.

1 cup of almond flour is equivalent to about 1/4 cup coconut flour. Therefore, sometimes you can mix it up depending on who you’re baking for or what your goal is.

What are your favorite Keto summer desserts lately? Or do you have any recipes you’d love to see have a low carb or keto makeover? I’m always up for a challenge so put those ideas in the comments below!

I hope you try out this awesome lemon keto pound cake and enjoy it as much as I do!

Pin the recipe here!

Delicious lemon keto pound cake recipe. It's fabulous for a gluten-free tea time, to replace your favorite coffee shop snack, or sugar-free breakfast. Did I mention it's also packed with 9 grams of protein? #ketobreakfast #ketorecipes #lowcarbrecipesketo

Tag me in your recipe pics on Instagram @explorermomma.

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

Are you ready to take it up a notch?

This lemon keto pound cake is amazing in the Keto Berry Trifle centerpiece recipe! Believe me, it’s worth it!

Ready to impress, Keto Berry Trifle is a delicious centerpiece for Memorial Day, the Fourth of July, or any summer party. Filled with gluten-free, sugar-free lemon pound cake, custard, berries, and cream, what's not to love!? #ketodesserts #lowcarbdesserts

Want more summer keto dessert recipes?

    1. Low carb lemon blueberry cream cake
    2. Keto coconut lime dessert mousse
    3. Low carb chocolate pie
    4. Butter and jam keto thumbprint cookies


 

Printable Recipe

Keto Lemon Pound Cake

Tangy delicious low carb lemon cream cheese cake is the perfect keto pound cake with a creamy tart frosting just like you remember but in a gluten-free, sugar-free package.
Prep Time10 mins
Cook Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: Keto lemon pound cake, Low carb lemon pound cake
Servings: 16
Calories: 266kcal
Author: Explorer Momma

Ingredients

  • 8 oz cream cheese
  • 8 eggs
  • 1/2 cups butter, softened
  • 1 1/2 cups sweetener Swerve or other equivalent
  • 1 tsp vanilla extract
  • 2 tsp lemon extract (can alternatively use 5-6 drops of lemon oil)
  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tbsp lemon zest (optional for extra lemon flavor)

Lemon Cream Cheese Frosting

  • 3 oz cream cheese room temperature
  • 1/3 cup heavy cream
  • 2 tbsp powdered sweetener (Swerve Confectioners or other)
  • 1/2 tsp lemon extract

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and line a loaf pan with buttered parchment paper.
  • In a blender, place the cream cheese, eggs, butter, sweetener, vanilla, and lemon extract. Blend from slow to high for about 40 seconds or until completely combined. Add the butter to the mixture and blend for another 30 seconds or so.
  • Take a large bowl and whisk together the coconut flour, almond flour, salt, and baking powder.
  • Pour the wet ingredients into the almond flour mixture and combine well with a spatula until no lumps remain.
  • Pour into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.

Lemon Cream Cheese Frosting

  • Use a hand mixer to mix all ingredients until smooth. Spread over the top of the pound cake when completely cooled.

Notes

Nutrition Facts

Servings 16.0
Amount Per Serving
Calories 266
 
Total Fat 24 g  
Saturated Fat 9 g  
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 140 mg  
Sodium 211 mg  
Potassium 127 mg  
Total Carbohydrate 5 g  
Dietary Fiber 2 g  
Sugars 2 g  
Protein 9 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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.

The Best Easy Keto Maple Donuts

The Best Easy Keto Maple Donuts

Moist and delicious, keto maple donuts are a super-easy grab and go morning breakfast. Creamy maple frosting tops the cake-style donut, just perfect with a morning tea or coffee.

It’s that time of year again! Today is the last full day of school for my kids, which means we’re about to jump in head-long to all those fun summer activities. My kids are so ready to be outside and active and have some more choices with what to do with their days.

However, with all those activities, do you know what it also brings? Boxes of tempting, multi-flavored donuts! Is it just me or do the boxes turn up everywhere? Swim meets, picnics, church, ball games, the Fourth of July parade, the list goes on.

Then without fail that little face looks up at me with innocent pleading eyes and says, “Just one Mommy? Please?! It’ll be okay.”

Actually, no it won’t be okay when one can’t have gluten or sugar. Inevitably, the child sneaks a donut and runs away to hide and scarf it down. Later on, her digestive system pays for that treat and we’re miserable for a couple days.

Be prepared with keto recipes

Even if you don’t have specific health reasons for eating keto or low carb, sneaking some sugar does throw you off a keto diet. I always say the key to loving a low carb and gluten-free way of life is to be prepared! Always have a backup stash in the freezer for emergencies.

Why not start off with a batch of these fabulous keto maple donuts?

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

The best keto maple donuts are low carb, sugar-free, gluten-free AND moist and delicious. Perfect for parades and summer activities. #ketodonuts #lowcarbdonuts

In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

New mysteries. New day. Fresh doughnuts.

David Lynch

Filmmaker

Coconut flour vs. almond flour

One question I get asked quite often is, “What’s the difference between coconut and almond flour? Can they be equally interchanged?”

Well, to begin with, coconut flour is made of the meat of the coconut after the liquid coconut milk is pressed out. The coconut meat left over is dried and then ground up to make a soft coconut flour. It’s naturally gluten-free and grain-free.

On the other hand, almond flour is a nut flour. It’s made up of ground, blanched almonds with no skin. Good almond flour should not contain anything else. It’s a popular gluten-free flour option, although oilier than plain white flour so it does not work exactly the same in recipes.

As far as coconut vs. almond flour goes:

1/4 cup coconut flour = 1 cup almond flour

Many of my own recipes can be subbed with one or the other at this equivalence. However, I’ve found I like the texture of a mix of the two personally. Of course, if there are food allergies or sensitivities involved, a mix isn’t always possible.

Almonds to make almond flour

 

How to make keto maple donuts

To begin, get out all of the ingredients and kitchen utensils. I love this recipe because the batter is so easy.

First, put the eggs, cream cheese, almond milk, sweetener, and vanilla in a blender. Then process it on high for 30-40 seconds or until everything’s completely combined.

Alternatively, if you don’t wish to use a blender, first be sure all the ingredients are room temperature or even slightly warmer. In a large bowl or standing mixer, mix until no lumps remain.

Second, take another large bowl and whisk together the almond flour, coconut flour, baking powder, and sea salt. Next, pour the wet ingredients from the blender into the almond flour mixture and stir it all well until completely combined.

Don’t forget to grease donut baking molds/tins with butter or coconut oil. Then spoon in the mixture, distributing evenly to make 12 donuts. Now, bake them at 325 degrees Fahrenheit for 18-23 minutes until they’re baked and just start to brown around the edges.

Set aside to cool completely and begin the icing!

Tip: If you don’t have a donut pan you can make them as muffins.

Keto Maple Donuts front with coffee #lowcarbrecipes #ketorecipes

Keto Maple Donut Icing

Now, to make the keto maple donut icing. First off, place all the icing ingredients in a medium bowl other than the water. It’s important the ingredients are room temperature or it may make the cream cheese and butter difficult to combine with everything else.

Then simply mix everything together with a hand mixer until it’s completely smooth with no lumps. Mix in a tablespoon of water at a time until the desired spreadable icing consistency is achieved. Lastly, use a knife to spread the icing evenly over the tops of the cooled donuts.

The best easy keto low carb maple donuts are delicious, moist, and cake like. Gluten-free and sugar-free for a keto diet. #ketodonuts #ketobreakfast

As you ramble on through life, Brother,
Whatever be your goal,
Keep your eye upon the doughnut,
And not upon the hole.

The Blind Assassin

Margaret Atwood

Author

What are your favorite kinds of donuts?

Do you have a favorite kind of donut? You know the kind, the one you always grab for first in the dreaded donut box? Mine have always been Boston cream and maple. Well, then there’s always the blueberry cake donut.

Why not make several batches of different kinds of donuts and freeze them in groups with a mix of different kinds to pull out when you need? Of course, also leave a selection of fresh ones out or in the fridge to enjoy! Then, you’re all set when the coach tells you, “Oh, yeah! I’m bringing donuts tomorrow to swim practice to reward the girls!”

Set those puppies out, and bring your own box of goodness to the party.

I’m going to have to get baking!

Pin the recipe here!:

The best keto maple donuts are a fabulous low carb breakfast. Take to parties, picnics, parades and more. Gluten-free and sugar-free, these cake donuts are moist with creamy frosting. #ketodonuts #lowcarbdonuts

Tag me in your recipe pics on Instagram @explorermomma.

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

Do you like jam in a donut?

Easy Keto Strawberry Jam is sugar-free and bursting with flavor! #sugarfreejam #ketorecipes

Want more Keto Breakfast Recipes?

  1. Chiles Rellenos Keto Breakfast Casserole
  2. Keto Cinnamon Rolls
  3. Easy Low Carb Skillet Breakfast Hash
  4. Low Carb Peanut Butter Muffins
  5. Keto Copycat Krispy Kreme Donuts

For a super-easy, ready to impress breakfast, I’m also loving this keto German pancake right now!


Printable Recipe

Keto Maple Donuts

One of my favorite donut flavors in low carb form. Keto maple donuts are moist cake donuts with a smooth and creamy maple flavored frosting.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: Keto maple donuts, Low carb maple donuts
Servings: 12
Calories: 217kcal
Author: Explorer Momma

Ingredients

  • 1/4 cup coconut flour
  • 2 cups finely ground blanched almond flour
  • 3/4 cup sweetener (I use erythritol or Swerve)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 4 oz cream cheese
  • 4 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract

Keto Maple Donut Icing

  • 3 oz cream cheese, room temperature
  • 3 tbsp powdered sweetener (such as Swerve Confectioners)
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • 1 tbsp butter, room temperature
  • 2-4 tbsp water

Instructions

  • Place the eggs, cream cheese, almond milk, sweetener, and vanilla in a blender and process on high for 30-40 seconds or until completely combined. Alternatively, combine the room temperature ingredients in a mixer until no lumps remain.
  • Take a large bowl and whisk together the almond flour, coconut flour, baking powder, and sea salt.
  • Pour the wet ingredients from the blender into the almond flour mixture and stir well until completely combined.
  • Grease donut baking moulds or tins and spoon in the mixture. Distribute evenly to make 12 donuts.
  • Bake at 325 degrees Fahrenheit for 18-23 minutes until they're baked and just start to brown around the edges.

Keto Maple Donut Icing

  • Place all the icing ingredients in a medium bowl except for the water.
  • Mix with a hand mixer until completely combined. Add a tablespoon of water at a time until the desired spreadable icing consistency is achieved.
  • Spread icing evenly over the tops of the cooled donuts.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving: 1 donut
Calories: 217
 
Total Fat 18 g  
Saturated Fat 6 g  
Monounsaturated Fat 7 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 85 mg  
Sodium 227 mg  
Potassium 148 mg  
Total Carbohydrate 6 g  
Dietary Fiber 3 g  
Sugars 2 g  
Protein 9 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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.

Chiles Rellenos Keto Breakfast Casserole

Chiles Rellenos Keto Breakfast Casserole

Chiles Rellenos keto breakfast casserole is a delight to the tastebuds! Cheesy low carb, gluten-free, stuffed green chiles in a breakfast egg custard. Perfect for brunches, Mother’s Day, any special occasion, or every day. Friends and family will be coming back for more!

The inspiration for this fabulous keto breakfast casserole came from a good friend of mine. Let me take you back more than several years (let’s not say exactly how many!). This was when I used to work/live in a cubicle with my computer for a large insurance company.

Yes, when you live in a cubicle it is like that classic old movie, Office Space, although maybe not quite to that extent! It’s the friends and neighbors around your cube who get you by and encourage your everyday. They become your second family.

Well, we often had food days to celebrate birthdays, holidays, Friday, etc. One day a brilliant lady on my team brought in this amazing breakfast casserole. It was filled with Monterey Jack cheese, eggs, and green chiles. I’m not sure exactly what was in it, but I do remember thinking about it all morning and wondering how soon I could go get another piece!

That awesome green chile breakfast casserole is the inspiration for today’s keto recipe! Thank you! You know who you are!

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

Chiles rellenos keto breakfast casserole is a delight to the tastebuds! Cheesy low carb, gluten-free stuffed green chiles in a breakfast egg custard. #ketobreakfast #ketorecipes

In a hurry?

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

What are Hatch green chiles?

I’m so glad you asked! Although Hatch green chiles come from New Mexico, we here in Colorado seem to be crazy about them. Every fall, there are chiles roasting in front of local stores, pumpkin farms, and packaged roasted and peeled chiles appear in the grocery stores.

A true Hatch green chile is from the Hatch Valley in southern New Mexico. However, they’ve become so popular, they’re now shipped all over New Mexico, Texas, California, Colorado, and beyond. They’re similar to the Anaheim pepper, but the idea is sort of like a fine wine.

Hatch green chiles, true Hatch green chiles, are grown only in Hatch, New Mexico in the idyllic valley. It’s like true Champagne on the hillside in the Champagne region of France. The wine or chile connoisseur will know the difference!

Where can I buy Hatch green chiles for the keto breakfast casserole?

For my own purposes, I buy Hatch green chiles when I can. Ideally, we would all journey down to the yearly Hatch Valley Chile Festival and get fresh ones there. However, if that’s not an option, in the fall they’re sent up from New Mexico, and I can buy them at many a roadside shop. You can even order online or find them at a local grocery store!

When I have a craving for this amazing keto breakfast casserole out of season, like now, I compromise with a canned version. You can get canned whole green chiles at many grocery stores. Kroger has a canned store brand, and I’ve seen an Ortega brand can as well. Gasp in horror, but they will work in a pinch!

Chiles Rellenos Keto Breakfast Casserole, chiles stuffed with Monterey Jack cheese #ketorecipes #ketobreakfast

To make Chiles Rellenos Keto Breakfast Casserole you’ll need : 

Chiles Rellenos Keto Breakfast Casserole is the perfect low carb brunch dish! Gluten-free with the unmistakeable taste of hatch green chilies and Monterey Jack and cheddar cheese. #ketorecipes #ketobrunch

How to make green chiles rellenos keto breakfast casserole

One of the main things I love about this dish is that once you have the ingredients together, it’s so easy to make!

First, take out the 10 chiles you plan to use. If they’re fresh, they should be roasted and the skin peeled off. If they’re from a can, shake off the excess liquid. Second, spread the chiles out on a towel and pat them dry.

Third, is the fun part. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9″ X 13″ inch baking dish. Trim the cheese into triangles so they fit into the chiles well. The more cheese the better in my opinion!

Next, sprinkle the stuffed chiles with the grated cheddar cheese.

Then, in a large bowl, beat the eggs with a whisk or mixer. Now, add the heavy cream, almond milk, salt, pepper, and pepper sauce.

You can vary the red pepper sauce depending on the amount of spice in the dish. I don’t want it overpowering but want to taste it a bit so use 2-3 good dashes. If you want more spice, add more of the sauce.

Now, whisk everything together until it’s completely combined, and then gently pour it over the chiles and cheese.

Lastly, all that’s left is to bake at 350 degrees Fahrenheit for 45 minutes or until done. Serve it warm for the best flavor or refrigerate and reheat for up to a week. Enjoy!

What to serve for that Mother’s Day brunch or special occasion

I love a breakfast casserole, especially a cheesy one with loads of flavor, for brunch. To me, any brunch just seems like a fun special occasion to eat yummy foods and visit with good friends and family. Make it for brunch or ready to heat up for every day. If you’re on the run before work and school and want a good grab and go eggy breakfast, I also suggest these Scrambled Egg Muffins. I am all about prep work to make your busy days successful!

Do you try to find recipes that work with your own keto or low carb diet but that also are so amazing others won’t know it falls into that category? This keto breakfast casserole is one of those recipes! Let me tell you with the green chiles and Monterey jack cheese, this is one of those dishes they will be coming back for more.

Are you ready for that first cheesy bite?

Pin the recipe here!:

Chiles rellenos keto breakfast casserole is the perfect low carb brunch recipe or gluten-free breakfast. Full of flavor and cheesy goodness, you will want to eat this on your keto diet! #ketobreakfast #lowcarbrecipes

Tag me in your recipe pics on Instagram @explorermomma.

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

Thank you!

Want more green chile recipes?

Green chili chicken chowder is the best low carb keto soup for cold days! #ketosoup #lowcarbrecipes

Printable Recipe

Keto Breakfast Casserole

Cheesy stuffed hatch green chile peppers in a decadent egg custard. Keto breakfast casserole is simple and delicious.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb, Mexican
Keyword: hatch green chiles, keto breakfast casserole, low carb breakfast casserole
Servings: 8
Calories: 257kcal
Author: Explorer Momma

Ingredients

  • 10 whole hatch green chiles, roasted and peeled (or you can buy a 27 oz can)
  • 1/2 pound Monterrey Jack cheese, cut into 10 strips to fit in the chiles
  • 1 cup grated cheddar cheese
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp pepper (or to taste)
  • 2 dashes liquid hot pepper sauce

Instructions

  • Spread the chiles out on a towel and pat dry. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9" X 13" inch baking dish. Sprinkle with cheddar cheese.
  • In a large bowl, beat the eggs with a whisk or mixer and add the heavy cream, almond milk, salt, pepper, and pepper sauce. Whisk it all together and then gently pour it over the chiles and cheese.
  • Bake at 350 degrees Fahrenheit for 45 minutes or until done.

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 257
 
Total Fat 22 g  
Saturated Fat 12 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 151 mg  
Sodium 623 mg  
Potassium 81 mg  
Total Carbohydrate 2 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 14 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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 Coconut Granola Bars

Low Carb Coconut Granola Bars

Delicious coconut maple low carb granola bars are perfect for an on-the-go gluten-free, sugar-free breakfast or snack. Throw one in your lunch bag for a keto-friendly, vegan afternoon snack!

One of my favorite ways to make a gluten-free, low carb granola bar is with unsweetened coconut. On a keto or low carb diet, you may think granola bars are out, but it’s just not so!

When I was teaching, I almost always brought a leading brand maple pumpkin seed granola bar to school with me for a quick healthy snack. However, now that I eat keto, the 22 carbs and 5 grams of sugar are not a good snack option each day. I’ve missed the flavor so it was time to get creative!

I love the fact that these low carb granola bars are not only keto-friendly but dairy-free and vegan as well. I know for a fact it can be extremely difficult to find vegan recipes that are also low carb. However, these are all of the above, and do you know what? They taste amazing too. Important.

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

Easy and delicious low carb granola bars are a fabulous gluten-free on the go snack. Sugar-free and perfect for a keto diet, these little snacks are crunchy and full of flavor! #lowcarbrecipes #glutenfreerecipes

In a hurry?

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

Why dairy-free low carb granola bars?

How difficult is it to eat a low carb diet when you also eat vegan? Extremely so! When I think of my favorite go-to keto snacks they all include dairy or eggs. It got me thinking, how could I make vegan recipes that are also low carb or keto-friendly?

That’s random you may say. Why do you need vegan recipes when you’ve been eating keto?

Well, our family is Christian Orthodox. The church is just entering into Great Lent, a time of preparation for the celebration of Christ’s resurrection. During Great Lent, we focus on many things but especially on prayer, kindness, and loving God and our neighbors.

In Church tradition, fasting is also observed. There are many guidelines, but in general, you eat a simple vegan diet as meat and dairy are cut out. The idea is to be able to focus on what’s important and be able to give more to the needy.

I am the first to admit the strict fasting is a difficult point for me.

Why? Well, on keto I can’t eat all the tradition fasting foods! Bread and beans with occasional fruit are staples, and those are not low carb. There’s definitely a need for more low carb vegan recipes!

Coconut maple low carb granola bars are quick and delicious! Guess what, they're also not only gluten-free, but sugar-free and vegan too! The perfect keto on-the-go snack you'll love. #lowcarbvegan #lowcarbrecipes

Vegan ingredients for low carb granola bars

My main challenge was not what to put in the granola but how to bind it all together.

In the past, I’ve made many a granola bar using shredded unsweetened coconut and other various ingredients and flavorings. Usually, I’ve used honey, butter, or other nut butter to stick it together as a bar. However, with honey and butter out I thought about almond or peanut butter, but that raises the carbs more than I like.

Coconut maple low carb granola bars are fabulously vegan and gluten-free. Simple keto recipe for those emergency snack cravings or gluten-free breakfast. #lowcarbsnacks #ketosnacks

Boom! Then it came to me! Cocoa butter. I generally melt cocoa butter with unsweetened chocolate to lower the carb count and make my own sugar-free chocolate candy recipes. Why couldn’t I use it on its own to bind the granola bars together?

Do you know what? It’s perfect! It tastes good with the flavorings and does its job with a nice silky texture.

What is cocoa butter?

When cocoa beans are processed, cocoa butter oozes out and is separated from the rest of the bean. What’s left of the cocoa bean is made into cocoa powder. Cocoa butter is later recombined with the cocoa powder and other ingredients to make melt in the mouth chocolate. Yum.
Cocoa butter is the fat portion of the cocoa bean and is a completely vegetarian fat source. Many people hear “butter” and assume milk or other ingredients, but no! It’s dairy-free, 0 carbs, 0 sugars, and 14 grams of fat in a one tablespoon serving. That pretty much makes it a fabulous ingredient for keto cooking.

Coconut maple low carb granola bars are deliciously keto and vegan! Perfect to take for a gluten-free snack on the go or an easy breakfast. #veganketo #lowcarbrecipes

 

To make low carb granola bars you’ll need : 

Maple coconut low carb granola bars with tea make a fabulous keto breakfast or vegan snack. Delicious and gluten-free, sugar-free. #lowcarbrecipes #lowcarbsnacks

 

How to make coconut maple low carb granola bars

First, get out all of the ingredients and kitchen utensils. Second, line a loaf pan with parchment paper. I love parchment paper; it helps you get the bars out more easily, and you can use the extra sticking up out of the pan to flatten down the granola mixture.

Then, find a large bowl and in it mix together the shredded coconut, pumpkin seeds, sunflower seeds, cinnamon, and salt. Now set that all aside.

Next, take out a small saucepan and fill it about half-full of water. On top of the saucepan place a slightly larger heat-proof bowl so it just sits on top without touching the water (or use a double-boiler). Now, turn the heat up to medium-high, chop the cocoa butter, and put it in the bowl to melt. Add the sweetener and whisk them up until the cocoa butter is completely melted. Then take it off the heat.

Continue to whisk it and add in the maple extract. Next, pour the cocoa butter mixture into the large bowl of shredded coconut, seeds, and all. 

Coconut maple low carb granola bars are full of flavor and the perfect vegan snack. Gluten-free, sugar-free, they're the perfect breakfast for a keto diet. #ketorecipes #lowcarbrecipes

How to form the vegan granola bars

Mix everything together vigorously with a wooden spoon until the coconut mixture is completely coated with the cocoa butter.

Now, transfer it all to the loaf pan, and press it down evenly using the parchment paper. Technically you probably don’t have to, but I like to bake the bars and lightly toast the coconut. Therefore, put the pan in the oven to bake for 15-20 minutes at 350 degrees or until the coconut begins to toast and appear brown on the edges.

Chill it in the refrigerator completely, and then remove it from the pan using the parchment paper and cut it carefully up into 8 bars. I like to use a very sharp, serrated knife for this.

Lastly, keep the granola bars in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Coconut maple low carb granola bars are full of flavor and the perfect vegan snack. Gluten-free, sugar-free, they're the perfect breakfast for a keto diet. #ketorecipes #lowcarbrecipes

What’s your favorite low carb breakfast?

Were you a huge granola bar fan before starting to eat low carb? I certainly was and have missed the texture and flavor. These low carb granola bars do come in handy for that craving!

For a while, I ate variations of bacon and eggs for most breakfasts. While I still love them, it’s good to mix things up. Every weekend my daughter and I try something new for Saturday breakfast, and it’s so much fun trying out new flavors! What do you eat for breakfast or breakfast for lunch?

Pin the recipe here!:

Coconut maple low carb granola bars are the perfect keto food to pack on a hike or to the office. Vegan, sugar-free, and gluten-free, they're sure to be a hit. #lowcarbrecipes #ketobreakfast

Tag me in your recipe pics on Instagram @explorermomma.

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

What about lunch?

Keto antipasto salad with a balsamic vinegar and avocado oil dressing is perfect for picnics, events, or an easy low carb lunch! Gluten-free fresh deliciousness. #ketosalad #lowcarblunch

Looking for more low carb breakfast recipes?

  1. Cranberry Orange Breakfast Muffins
  2. Keto Cinnamon Rolls
  3. Peanut Butter Muffins
  4. Keto Orange Creamsicle Shake


Printable Recipe

Low Carb Coconut Granola Bars

Delicious coconut maple low carb granola bars are perfect for an on-the-go gluten-free, sugar-free, vegan breakfast or snack. 
Prep Time5 mins
Cook Time20 mins
Chill15 mins
Total Time20 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: coconut maple, gluten-free granola bars, keto granola bars, low carb granola bars
Servings: 8
Calories: 214kcal
Author: Explorer Momma

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 oz cocoa butter
  • 1 tsp maple extract
  • 1/3 cup sweetener I use either Swerve Confectioner's or Brown Swerve

Instructions

  • Line a loaf pan with parchment paper.
  • Take a large bowl and mix together the shredded coconut, pumpkin seeds, sunflower seeds, cinnamon, and salt. Set aside.
  • Put water in a small saucepan with a heat-proof bowl sitting on top of it (or use a double-boiler). Turn the heat to medium-high, chop the cocoa butter, and put it in the bowl to melt.
  • Add the sweetener and whisk until the cocoa butter is completely melted then remove from heat. Continue to whisk and add in the maple extract.
  • Pour cocoa butter mixture into the large bowl of shredded coconut, etc. Mix it together vigorously with a wooden spoon until the coconut mixture is completely coated with the cocoa butter.
  • Transfer to the loaf pan and press it down evenly using the parchment paper. 
  • Bake for 20 minutes at 350 degrees or until the coconut begins to toast and appear brown on the edges. Chill in the refrigerator completely and then cut into 8 bars. Keep in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Notes

*If you don't have cocoa butter you can use 6 tablespoons of melted butter instead.

Nutrition Facts

Servings 8.0
Amount Per Serving: 1 bar
calories 214
 
Total Fat 21 g  
Saturated Fat 14 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg  
Sodium 102 mg  
Potassium 41 mg  
Total Carbohydrate 5 g  
Dietary Fiber 3 g  
Sugars 1 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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.

Easy Keto Strawberry Jam

Easy Keto Strawberry Jam

Quick and easy keto strawberry jam is bursting with flavor! Sugar-free jam is perfect on your favorite low carb bread or in any recipe that calls for jam. Thickened with ground chia seeds, it’s kid-approved, smooth, and delicious!

It’s March and for me, that means I’m getting tired of the snow and freezing temperatures and ready for spring! What about you? I’ve found lately I’ve been wanting to make refreshing salads and summer flavors. Perhaps that’s because deep down I think if I encourage spring and summer enough it will come.

You know, if you build it? Let’s make that “if you make it, spring will come”. Or maybe we just need a good spring dance like on my kids’ cartoon show. I digress…

Actually, I’ve been wanting to make all these desserts lately that include jam. Therefore, it came about naturally I would need to start out with a good keto strawberry jam recipe.

It goes without saying it should be super-simple and quick to put together.

After that, I could delve into the Swiss rolls, thumbprint cookies, and trifles I have on my mind!

So let’s start with the basics. Easy-peasy Keto Strawberry Jam.

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

Super-easy Keto Strawberry Jam only has four ingredients and is the perfect sugar-free jam for spring and summer. Spoon it on your favorite low carb bread with butter or use it in a recipe calling for jam. #sugarfreejam #ketojam

In a hurry?

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

“The rule is, jam tomorrow and jam yesterday – but never today.”
“It must come sometimes to ‘jam today’,” Alice objected.
“No it can’t,” said the Queen. “It’s jam every other day: today isn’t any other day, you know.”

Alice’s Adventures in Wonderland and Through the Looking Glass

Lewis Carroll

Author

Are strawberries keto-approved?

Have you been told no fruit on a keto diet? Well, that’s true to an extent. However, strawberries and some other berries are perfectly fine to eat in the keto way of eating.

Strawberries, raspberries, blackberries, and blueberries are low sugar when it comes to fruit. They’re low carb, and when eaten in moderation can be a flavorful addition to your diet. Moreover, they’re even better when you can get fresh ones from your garden or farmer’s market in summer!

Strawberries in a tin pail. Buy Organic berries. #strawberries #ketolife

Always buy organic strawberries

The Environmental Working Group, or EWG, has some great recommendations for avoiding pesticides in your food. They state the average person eats about 8 pounds of fresh strawberries a year. In order to avoid the pesticides actually banned in Europe and dangerous to you and your family, buy ORGANIC strawberries.

Or even better, raise your own strawberries or buy locally where you know exactly what’s gone into their raising. Ideally, I would also plan a trip to Alaska to find a wild strawberry patch. Or blueberry patch. Maybe spot some bears and moose. 

How to make keto strawberry jam

This recipe is so simple and easy it barely takes any time at all. Especially in winter, I make it even easier by buying a 16-ounce bag of frozen organic strawberries. Simply put it in the refrigerator to thaw and use when ready to make jam.

Keto Strawberry Jam, one jar close-up #ketojam #sugarfreejam

To begin, place a medium saucepan on the stove. Put in the entire bag of strawberries and any liquid if using frozen. However, if you’re using fresh strawberries add in 4 tablespoons of water to help break up the berries.

First then, turn on the stove to a medium temperature and heat as you smash the strawberries down. I like to use a heat-resistant potato masher like this one. It makes the job pretty quick.

Next, whisk in the sweetener and lemon juice and simmer together all the goodness for 5 minutes or so. The lemon juice is to give the jam a little tang and help retain the beautiful red color. You can always leave it out if you don’t have any, but I think it’s worth it to use the lemon.

Now, remove the mixture from the heat and add the ground chia seeds.

What are chia seeds?

Good question! I’ve been using chia seeds for years in smoothies and as thickeners. Did you know you can make a vegan chia “egg” with one tablespoon of ground chia seeds and 3 tablespoons water? It’s a great substitute, especially when you have a vegan in the household.

Probably the first I head of the chia seed was the old commercial for Chia Pets (cha, cha, cha, chia!). In fact, I have a Bob Ross Chia Pet actually sitting in the corner of my closet someone thought would be a fabulous Christmas present for me. I should break that thing out and watch the hair grow!

Chia seeds are small black seeds related to mint. They were recognized for their health properties by the ancient Aztecs and Mayans. In fact, “chia” is the ancient Mayan word for “strength.”

Chia seeds in a wooden spoon on a white background #chiaseeds #ketorecipes

How to make ground chia seeds for keto jam

I find the easiest way to grind up chia seeds is in my coffee grinder. There are some people who keep two grinders, one actually for coffee and one for spices and seeds etc. I, however, am not one of those. To be sure, I make sure to clean it well, and it is a very versatile little gadget!

Adjust the grinder to finely ground and grind it up just like you would coffee beans. You can buy them already ground at some stores, but they can be hard to find.

Now back to the keto strawberry jam!

Mix the ground chia seeds in thoroughly to combine and then set it to cool for at least 20 minutes. The chia seeds absorb the liquid and act as a gel for the jam.

Last, put it in a pretty jar (or regular jar 😉 ) and refrigerate. The jam should keep in the refrigerator for up to a week. Now spread it on your favorite keto bread or biscuit cookie and enjoy!

Spoon of keto strawberry jam thickens even more when refrigerated. Delicious and sugar-free! #sugarfreejam #strawberry

Jam on November took away the worries, It was like tasting summer…

El Fuego

Author

How will you use a sugar-free strawberry jam?

Do you love a good jam? The tang of the fruit is an awesome way to get the flavor in so many recipes. I’ve been known to eat it from the jar, on a keto butter cookie, and or in a jam tart.

Also, I have great plans to use it in dessert recipes in the future! What about you? What are your favorite ways to use jam?

It puts me in mind of an elaborate British tea or a visit to the Mad Hatter! Either is a good option, in my opinion. Enjoy!

Pin the recipe here!:

Delicious and easy keto strawberry jam is sugar-free and sure to be perfect on a low carb bread or cookie. Or use it in your favorite gluten-free recipe calling for jam! #ketojam #ketorecipes

Tag me in your recipe pics on Instagram @explorermomma.

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

Do you have a Keto Garden?

What to plant in your keto vegetable garden

Printable Recipe

Keto Strawberry Jam

Super-easy Keto strawberry jam is sugar-free, bursting with flavor, and delicious! It's perfect on your favorite low carb bread with butter or in any recipe calling for jam.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: keto strawberry jam, low carb jam, sugar-free jam
Servings: 32
Calories: 14kcal
Author: Explorer Momma

Ingredients

  • 16 oz strawberries
  • 4 tbsp ground chia seeds
  • 1/3 cup powdered sweetener (I use Swerve confectioners)
  • 1 tsp lemon juice

Instructions

  • If using frozen strawberries, thaw them and put the entire bag in a medium saucepan. If using fresh strawberries, add put the strawberries in the saucepan along with 4 tablespoons of water.
  • Heat at a medium temperature and smash the strawberries down with a meat/potato masher. Whisk in the sweetener and lemon juice and simmer for 5 minutes or so.
  • Remove from the heat and add the ground chia seeds (whole chia seeds can be ground in a spice or coffee grinder). Mix thoroughly to combine and set to cool for at least 20 minutes.
  • Put in jars and refrigerate. Jam should keep in the refrigerator for up to a week.

Notes

Nutrition Facts

Servings 32.0
Amount Per Serving: 1 tablespoon
calories 14
 
Total Fat 1 g  
Saturated Fat 0 g  
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg  
Sodium 0 mg  
Potassium 32 mg  
Total Carbohydrate 2 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 0 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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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