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Low Carb Carrot Cake Cupcakes

Low Carb Carrot Cake Cupcakes

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Low Carb Carrot Cake Cupcakes

Low Carb Carrot Cake Cupcakes

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  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
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Ingredients

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Carrot Cake Cupcakes Ingredients:

¼ cup Swerve granular

½ cup Swerve brown sugar replacement

¾ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

4 large eggs

2 ½ cups, Finely ground almond flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

6 ounces shredded carrot

1 cup unsweetened coconut flakes

2 cups pecans chopped

Cream Cheese Frosting Ingredients:

8 ounce cream cheese (room temperature)

½ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

3 ½ cups Swerve confectioners

Instructions

Preparation:

For this recipe the cream cheese and unsalted butter need to be at room temperature.

Set them both aside and let them get to room temperature before preparing the recipe.

You can also take the pecans and chop them up and set them aside as well.

Make The Carrot Cake Cupcakes:

Preheat oven to 350ºF degrees. Line your cupcake pans with cupcake paper liners. This recipe make 18 cupcakes. 

In a mixing bowl combine the Swerve granular, Swerve brown sugar replacement, and unsalted butter. Beat them together till it is creamed and well combined.

Add vanilla extract, and eggs. Keep beating the mixture till combined.

In a separate medium size bowl add the ground almond flour, baking powder, cinnamon, and nutmeg.

Take a fork and mix the dry ingredients till they are well combined.

Gradually add the dry ingredients to the wet mixture and beat it slowly till everything is combined.

Fold in the shredded carrots, unsweetened coconut flakes, and 1 ½ cups of pecans.

Reserve the remaining ½ cup pecans for decorating on top of the cupcakes.

Evenly divide the batter between the muffin liners. Each carrot cake cupcake batter should be just below the top of the cupcake liner.

Place the cupcakes in the oven and bake for 20-25 minutes or until a toothpick comes out clean inserted in the center.

Cool cupcakes for an hour before frosting and decorating them.

Make The Cream Cheese Frosting:

In a mixing bowl add the cream cheese and butter. Whip together till fluffy and creamy. Then add the vanilla extract, cinnamon, salt, and Swerve confectioners. Keep beating till it is well combined.

Decorate The Carrot Cake Cupcakes:

Use a butter knife to frost the cupcakes. Place the remaining pecans and decorate around the edges on top of the frosting. To make it look more fancy you can always pipe up the frosting.

Notes

This recipe makes extra frosting than needed. For best results have the cream cheese and unsalted butter at room temperature. 

Nutrition

  • Serving Size: 18
  • Calories: 338
  • Sugar: 35g
  • Fat: 34.3g
  • Saturated Fat: 16.2g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 92mg

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Easter Key Lime Pie

Easter Key Lime Pie

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Easter Key Lime Pie

Easter Key Lime Pie

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  • Author: Cherie | Taste & Review
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Ingredients

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1 package of Golden Oreos sandwich cookies

1 stick unsalted butter, melted

3 tablespoon sugar

1 can (14 ounces) can sweetened condensed milk

½ cup key lime juice, freshly squeezed

4 large egg yolks

1 ½ cups heavy cream, chilled

1 teaspoon vanilla extract

2 tablespoons powdered sugar

1 package speckled jelly beans

2 cups, sweetened coconut

1 Small chocolate bunny

Green food coloring

Instructions

Make The Key Lime Pie Crust:

Preheat the oven to 350°F.

Use a food processor to crush the Golden Oreos cookies finely.

Place the crushed cookie crumbs and melted butter in a large bowl. Stir till all combined with a fork.

Pour the crust mixture in the bottom of a 9” pie plate. Using a fork press down to line the pie plate and sides.

Place the cookie crust pie plate on a baking sheet. This make it easier to take out of the oven.

Bake the cookie crust at 350°F for 7 minutes. Allow the crust to cool before putting in the key lime pie filling.

Make The Key Lime Filling:

Preheat the oven to 325°F.

In a medium bowl add the sweetened condensed milk, egg yolks, 3 tablespoons of sugar, and key lime juice. Whisk together till the mixture is well combined. Pour the filling into the cooled cookie crust.

Place the pie on the cooled baking sheet.

Bake the key lime pie for 15 to 17 minutes or until the center is set. It will wiggle when the pie pan is nudged.

Make The Whipped Cream:

While the pie is baking you can make the whipped cream.

Use an electric mixer with the whisk attachment. Add the heavy cream, powdered sugar, and vanilla extract. Place the speed to medium and whisk till it forms soft peaks, about 3 minutes. Be careful to not over whip it or it will become grainy and separated. Place the whip cream into a tupperware container to keep cold till it is time to decorate the pie.

Make The Coconut Green Grass:

Add 4 drops of green food coloring and sweetened coconut into a gallon size Ziploc bag. Close the bag and shake it till the food coloring is mixed onto the coconut. If desired you can add more food coloring till you get the desired green you want for the grass.

Decorating The Key Lime Pie:

Place the coconut grass around the pie.

Fit a decorating bag with a Wilton 1M tip and fill with the cooled whipped cream. If you don’t have a pastry bag you can use a Ziploc bag and just cut off the tip. Slowly apply pressure while piping out the whip cream and make swirls around the pie.

Add a jelly bean into each whip cream swirl.

Place coconut grass in the center of the pie and add the chocolate bunny to make it look like it is coming out of the ground. Scattered coconut grass around the mound.

Serve and enjoy!

Notes

This pie is wonderful with fresh or bottled Key lime juice.

Nutrition

  • Serving Size: 8
  • Calories: 732
  • Sugar: 74.7g
  • Sodium: 215mg
  • Fat: 37.3g
  • Saturated Fat: 25.6g
  • Carbohydrates: 97g
  • Fiber: 2.6g
  • Protein: 6.4g
  • Cholesterol: 179mg

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Low Carb Mini Raspberry Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

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Low Carb Raspberry swirled Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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Crust Layer

  • 1 1/2 cups bob’s red Mill superfine natural almond flour from whole almonds
  • 6 tablespoons butter ( 1 stick)
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon Swerve granular sugar

Cheesecake Layer

  • 3 (8 oz) cream cheese, room temperature
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon Himalayan salt
  • 3/4 cup Swerve granular sugar
  • 3/4 cup sugar-free red raspberry preserves
  • 48 fresh raspberries

Instructions

To Make The Crust Layer

  1. Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
  2. 48 cheesecakes.
  3. Melt the one stick of butter in a microwave bowl till it is completed melted.
  4. Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
  5. Use a fork and stir till well combined.
  6. Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
  7. Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

  1. Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
  2. Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
  3. Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
  4. Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
  5. all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
  6. Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
  7. Place one raspberry on each cheesecake to decorate before serving.

Nutrition

  • Serving Size: 48
  • Calories: 113
  • Sugar: 6
  • Sodium: 64
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 2
  • Cholesterol: 31

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Low Carb Pumpkin Cream Pie Cookies

Low Carb Pumpkin Cream Pie Cookies

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Low Carb Pumpkin Cream Pie Cookies

Low Carb Pumpkin Cream Pie Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 180
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Ingredients

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For The Cookie

  • 1/2 cup butter (1 stick), softened
  • 2/3 cup Splenda brown sugar blend
  • 1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
  • 2 Large eggs
  • 1 cup Libby 100% pure pumpkin
  • 1 1/2 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove

For The Cream Filling

  • 1/2 cup butter (1 stick), softened
  • 1 (8 oz) cream cheese, softened
  • 1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup Smucker’s sundae syrup sugar free caramel

Instructions

For The Pumpkin Cookies

  1. Preheat your oven to 350ºF.
  2. Line 3 baking trays with parchment paper
  3. Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
  4. Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
  5. Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
  6. Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
  7. Bake the cookies for 12-15 minutes.
  8. Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

  1. In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

  1. Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
  2. Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

  • Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

  • Serving Size: 18
  • Calories: 302
  • Sugar: 26
  • Sodium: 185
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 34
  • Protein: 3
  • Cholesterol: 62

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Share a photo and tag us — we can't wait to see what you've made!