The Keto Life

Ingredients: 1 1/2 cups almond flour 1/4 teaspoon xanthan gum 1/2 teaspoon baking soda 1/4 teaspoon baking powder dash of salt 6 tablespoons softened butter 10 tablespoons confectioners swerve 1/2 teaspoon brown sugar - swerve splash of vanilla 2 eggs 1/4 cup lily's chocolate chips (stevia chocolate) Instructions: Pre heat oven to 350 degrees In a large bowl combine the flour, xanthan gum, baking soda, baking powder and salt In a separate bowl, beat together the butter, sweeteners, vanilla, and brown sugar Add eggs and beat until well combined Mix wet ingredients with dry Fold in chocolate chips Place parchment paper on baking pan Make dough balls and place on baking sheet *dough will be tacky, I just spoon a blob on the pan Bake for 9-10 minutes - until golden brown *With my ingredients it turned out to be 3net carbs per two cookies (makes 15-16 cookies) Carb count is subject to change with your own ingredients/brands used.

Ingredients: Crust: 1 cup almond flour 1/4 cup confectioners Swerve 1 teaspoon cinnamon 4 tablespoons melted butter Cheesecake: 1 1/2 cups cream cheese - softened 10 tablespoons confectioners swerve - divided 1/2 cup sour cream 2 large eggs splash of vanilla 4 teaspoons cinnamon Frosting: 1/4 cup softened cream cheese 1/2 cup swerve splash of vanilla Instructions: Heat oven to 325 degrees and spray muffin tin with pam Mix together the crust ingredients and press into bottom of muffin pan Bake for 7 minutes Reduce oven to 300 degrees In a bowl, beat the cream cheese then 6 tablespoons of swerve. Add in the sour cream, vanilla, and eggs until well combined In a bowl mix together the remaining swerve and cinnamon Add 1 tablespoon of cheesecake mixture on top of the crust, sprinkle sugar/cinnamon mixture, and repeat two more times - top with cinnamon/sugar mixture Bake 15-17 minutes until is set but slightly jiggly. Refrigerate for 2 hours In a bowl ...

Ingredients: Donuts: 1 1/2 cups almond flour 1/4 cup oat fiber 3 eggs - separated 3/4 cup pumpkin puree 2 tablespoons butter - softened 1/2 cup brown sugar (Swerve) 2 teaspoons pumpkin pie spice dash of salt Glaze: 1/4 cup cream cheese - softened 1/4 cup + 2 tablespoons confectioners Swerve 3 tablespoons heavy cream 3 tablespoons sugar free maple syrup Instructions: Heat the oven to 350 degrees Mix the almond flour, oat fiber, baking powder, pumpkin pie spice and salt in a bowl In a separate bowl, beat the egg whites until you have reached soft peaks In another separate bowl beat the egg yolks, pumpkin puree, butter and swerve Add the egg whites to the wet mix and stir until well combined Mix the wet mix with the dry mix until combined Either use a donut pan to place dough into or make balls out of the dough and use your finger to make the hole in the middle Bake for 20 minutes Let the donuts cool while you are making the glaze Mix the c...

Ingredients: Crust 1 3/4 cup almond flour 3 tablespoons butter Crumble Topping 1 3/4 cup almond flour 3 tablespoons butter 1/2 cup Swerve 1 tablespoon water Cheesecake filling 16oz cream cheese 4 eggs 1/4 cup fresh lemon juice zest from 1 lemon 3/4 cup Swerve 2 tablespoons heavy cream 10oz fresh blueberries Instructions: Heat oven to 350 degrees and grease a 9x13 pan Melt butter for crust and mix with almond flour - press along 9x13 pan and bake for 10 minutes Melt butter for topping and add swerve, water, and almond flour and mix to make crumble Soften cream cheese and mix in eggs, lemon juice, lemon zest, Swerve, and heavy cream Pour cream cheese mixture over crust Top with fresh blueberries then sprinkle crumble over Bake for 35-40 minutes or until center slightly jiggles. *This whole pan came out to be 74 net carbs. Carb count is subject to change with your own ingredients and/or brands used.

Ingredients: Crust 3/4 cup coconut oil splash of salt 1 egg yolk 1 cup almond flour 2 tablespoons coconut flour 1/4 cup confectioners Swerve Filing 1/2 cup granulated Swerve 4 eggs 2/3 cups fresh lemon juice 2 tablespoons lemon zest 1/4 cup almond flour Instructions: Preheat oven to 350 degrees and either line 8x8 dish with parchment paper or grease/pam spray Melt the coconut oil and add confectioners swerve, and egg yolk and mix well. In a separate bowl combine the almond flour, coconut flour, and salt. Mix the wet ingredients with the dry ingredients and press along the bottom of the 8x8 pan. Bake for 15-20 minutes or until golden brown. In a medium bowl beat the eggs and granulated Swerve until smooth. Add the lemon juice and lemon zest, then gently fold in the almond flour. Pour mixture onto crust and bake for 20 minutes - or until the middle as set. Refrigerate for about an hour before serving. Sprinkle confectioners Swerve on top for garnish. *Thi...

Ingredients: Crust 2 cups almond flour 1/3 cup Kerry Gold Butter - melted 3 tablespoons Confectioners Swerve Splash of vanilla Filing 32oz cream cheese - softened 1 1/4 cup Confectioners Swerve 3 large eggs 1 tablespoon fresh lemon juice  Splash of vanilla  Instructions Preheat oven to 350 degree's and grease pie pan Melt the butter and mix the crust ingredients until well combined Press the dough into the bottom of the pie pan and bake 10-12 minutes then let cool for 10 minutes Beat the softened cream cheese and swerve until fluffy, then beat in 1 egg at a time, and lastly beat in the vanilla and lemon juice Use a spatula and pour the filing into the pie pan and smooth the top evenly Bake for 45-55 minutes or until the center is almost set, but still jiggly Allow to set in the refrigerator for at least four hours - but over night is recommended Add desired toppings and serve *Per my ingredients this whole dish came out to be 50carbs. Carb ...

  Ingredients: Dough 3 1/2 cups shredded mozzarella cheese 1 1/2 cups almond flour 4 tablespoons cream cheese - softened splash of vanilla 1/2 cup confectioners Swerve 2 eggs 1 teaspoon baking powder Filing 1/2 cup confectioners Swerve 1/2 cup softened Kerry Gold butter 1 1/2 tablespoon ground cinnamon Icing 4 tablespoons cream cheese - softened splash of vanilla 1/2 cup confectioners Swerve Instructions: Heat oven to 375 degrees Microwave cheese for 90 seconds - stir then add remaining dough ingredients and microwave for 30 more seconds until dough forms Roll dough between two pieces of parchment paper In a bowl mix together the filing ingredients, then use a spatula and spread all over rolled dough Using a knife cut 8-10 pieces of dough and roll them to make a cinnamon roll Place cinnamon rolls on a baking sheet with parchment paper and bake between 15-20 minutes Combine the icing ingredients and spread all over rolls - then enjoy! *My ingr...

Ingredients 1/2 cup of butter 1 cup peanut butter 1 cup confectioners swerve 1/8 tsp stevia 1 tsp vanilla extract 1 9 oz bag of stevia chocolate chips (Lilly's) Instructions Melt butter and peanut butter together in the microwave, stir every 30 seconds until melted. Add swerve, stevia and vanilla and stir until smooth. Pour peanut butter mixture into mini muffin tins lined with cups until 3/4 full. Place in freezer for 10 minutes. Place chocolate chips in a microwave safe dish and microwave, stir every 30 seconds until melted. Pour melted chocolate over frozen peanut butter cups and place back in freezer for 15 minutes (or until solid). Makes 28 cups, 2.8 carbs each

If you are looking for a low carb chocolate - I highly recommend ChocZero. It's only 2-3 carbs per bar, depending if you get milk chocolate (3 net carb), or dark chocolate (2 net carbs). These net carbs are also calculated by minusing fiber and are made with monk fruit. ....deeelllliiiissshhh

Vanilla Cream Cheese Cupcakes Batter: 1 1/2 cup almond flour 3/4 cup powdered swerve 1 teaspoon baking powder 1/3 teaspoon salt 4 eggs 1/2 cup cream cheese 4 tablespoons softened butter 1 teaspoon vanilla Frosting: 3/4 cup powdered swerve 1/2 cup cream cheese 4 tablespoons softened butter 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees Mix butter with swerve, then mix the cream cheese and vanilla Then mix the eggs one at a time until ingredients are mixed well Add almond flour, salt, and baking powder and mix well Fill cupcake pan 3/4 full and bake for 20 minutes Let cupcakes cool and add frosting Frosting: Mix butter and serve together Add the cream cheese and vanilla and mix well Each cupcake including frosting is 2.5 carbs