7 Keto Fall Treats
Fall is officially here and that means apples, cinnamon, sweater weather, changing leaves, and last, but certainly not least, pumpkin everything. With the cooler weather, it is time to fire up the oven and slow cooker and enjoy hearty comfort foods. But just because you want to keep the carb intake low, does not mean you can enjoy delicious desserts.
Try these 7 keto fall treats to satisfy your sweet tooth while sticking to your health goals.
Low carb, keto pumpkin dump cake
Custard ingredients (12 pieces)
1/4 cup heavy cream
1/2 cup almond milk
15 oz. can pumpkin
3 eggs
7 tbsp Trim Healthy Mama Gentle Sweet
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Cake mix ingredients
1 cup almond flour
1/3 cup coconut flour
7 tbsp Trim Healthy Mama Gentle Sweet
2 tsp cinnamon
1 stick of butter, melted
Cream cheese drizzle ingredients
2 oz. cream cheese
3 tbsp Trim Healthy Mama Gentle Sweet, finely ground
1-2 tbsp half and half
Directions
1. Preheat oven to 350 F. Spray a 10 x 13 pan with cooking spray. In a bowl, mix all the custard ingredients with an electric mixer until smooth. Dump into the 10 x 13 baking dish.
2. Mix the almond flour, coconut flour, 7 tbsp sweetener, and 2 tsp cinnamon until well combined. Try to break up any lumps in the almond flour. Sprinkle on top of the custard. Drizzle the melted butter over the dry ingredients.
3. Bake for 50 to 60 minutes until the center is firm and the edges are golden. Cool completely.
4. In the meantime, combine the cream cheese, sweetener, and 1 tbsp of the half and half. Mix until smooth. If it is too thick, and more half and half until it is thin enough to drizzle on top of the cake. Drizzle it on top of the cake and store in the fridge.
Nutrition
Calories 136
Fat 10 g
Cholesterol 53 mg
Sodium 56 mg
Carbs 8 g
Fiber 3 g
Sugars 2 g
Protein 4 g
Chocolate zucchini muffins
Ingredients (15)
1 3/4 cup almond flour
1/4 + 2 tbsp cellucor chocolate whey protein
1/2 cup + 1 tbsp cocoa powder
3 tbsp splenda
3 tbsp truvia
1/2 tsp salt
1/2 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
1/2 cup coconut oil
1/4 cup vitafiber syrup
1 1/2 eggs, beaten
1 tsp vanilla extract
2 cups grated zucchini
1/4 cup sugar-free chocolate chips
Directions
1. Preheat oven to 350 F.
2. Spray/grease 2 muffin pans with coconut oil, or line with muffin wrappers.
3. Combine all dry ingredients in a large bowl.
4. Stir in your wet ingredients and then fold in the zucchini and chocolate chips, add additional sweetener if needed.
5. Put batter evenly in trays.
6. Top the muffins with a few chocolate chips and bake for 15-18 min.
7. Muffins should almost be set. After 5-7 min. cooling, take them out of the pan and set them on a wire rack to set fully.
8. Store in an airtight container.
Nutrition
Calories 199
Fat 14.7 g
Cholesterol 19.2 mg
Sodium 122.8 mg
Carbs 15.5 g
Fiber 6.1 g
Sugars 0.9 g
Protein 5.4 g
Pumpkin cream pie
Ingredients (10)
Low-carb crust
1 1/2 cup almond flour
1/4 cup Swerve Sweetener, either granular or powdered
1/4 tsp salt
1/4 cup butter melted
Pumpkin cream filling
3/4 cup pumpkin puree
4 oz cream cheese softened
1/3 cup Swerve Brown
1 1/2 tsp pumpkin pie spice
2 tbsp water
1 1/2 tsp grassfed gelatin
1 cup heavy whipping cream
1/3 cup powdered Swerve Sweetener
1 tsp vanilla extract
Instructions
For crust
1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
2. Put in a glass or ceramic pie plate. Press firmly into bottom and up sides. Use a flat bottomed glass to even out the bottom. Prick all over with a fork before baking.
3. Bake at 325 F for about 20 min. Remove and let cool.
For pie
1. In a large bowl, beat together pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
2. In a small bowl, whisk together the water and gelatin. Microwave on high for 30 sec. And then whisk again to dissolve the gelatin. Beat into the pumpkin mixture.
3. In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
4. Fold the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set.
Nutrition
Calories 190
Fat 18.5 g
Cholesterol 56.5 mg
Sodium 105.3 mg
Carbs 19.6 g
Fiber 0.7 g
Sugars 1.8 g
Protein 3.3 g
Pecan pie
Ingredients (10)
Crust
3/4 cup coconut flour
1 1/2 large eggs
3 tbsp erythritol
6 tbsp butter
3/4 tbsp coconut oil
3/4 tsp vanilla extract
1/2 tsp pink Himalayan salt
Filling
2 large eggs
10 tbsp erythritol
2 tbsp butter
10 tbsp sugar-free maple syrup
1 tsp vanilla extract
1 1/2 cups raw pecans, roughly chopped
Directions
Crust
1. Combine dry ingredients in a bowl and set aside.
2. Combine wet ingredients in a bowl, combine well and slowly add in dry ingredients until fully combined. The ingredients should form a soft dough.
3. Grease your pie pan and, using your hands, press the dough into the bottom and up the sides of the pan.
4. Bake at 350 F for 12 min. Make sure the edges do not burn.
5. Let cool fully.
Filling
1. Add all ingredients, except the pecans, into a mixing bowl and combine well.
2. Layer the bottom of the cooled crust with the pecans.
3. Pour the wet ingredients mixture over the top of the pecans and crust, covering all of the pecans.
4. Place pie into 350 F oven for 50 min.
5. Once you pull the pie out of the oven, let it set for a few hours.
6. Serve at room temperature or reheat after it is fully set.
Nutrition
Calories 240
Fat 23.6 g
Cholesterol 89.5 mg
Sodium 72.7 mg
Carbs 19.9 g
Fiber 17.3 g
Sugars 2 g
Protein 4.1 g
Halloween brownie cheesecake
Ingredients (8)
Brownie layer
1/4 cup truvia
6 1/2 tbsp splenda or swerve
1/2 cup almond flour
2 tbsp coconut flour
1 tsp xanthan gum
1/2 cup cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 eggs, room temperature
1/2 cup coconut oil, melted
1 tsp vanilla extract
Optional: 2-3 tbsp stevia-sweetened chocolate chips
Cream cheese layer
18 oz block cream cheese, softened
1 tbsp truvia
3 tbsp splenda
1 egg
1/8 tsp vanilla extract
Orange food coloring, as needed
Directions
1. Preheat oven to 350 F.
2. In a large bowl, combine all of your dry ingredients for the brownie layer.
3. Add your eggs, coconut oil, and vanilla and mix until well combined. Fold in your chocolate chips, if using, and set aside.
4. In another large bowl, beat together the ingredients for the cream cheese layer. Add your food coloring as desired and beat again.
5. Grease a cake pan with butter or coconut oil and then use a spatula to scrape the brownie mixture into the pan, reserving a few tbsp of the browning mixture for topping.
6. Use your spatula to smooth the brownie batter into place and then pour your cream cheese mixture on top.
7. Gently smooth your cream cheese mixture over the brownie mixture.
8. Next, drop spoonfuls of the brownie batter on top and swirl into the cream cheese batter.
9. Bake at 350 F for roughly 25 min. Or until a toothpick comes out clean and the top layer forms small cracks/is set.
10. Let cool on a wire rack for 5 to 10 min. and then place in the fridge for at least an hour before slicing and serving.
Nutrition
Calories 228
Fat 19.8 g
Cholesterol 69.8 mg
Sodium 198.5 mg
Carbs 12.8 g
Fiber 4.9 g
Sugars 0.4 g
Protein 5.9 g
Low-carb sugar-free pumpkin pie fudge
Ingredients
1/2 cup pumpkin puree
2 stick butter
3.5 oz. cream cheese, full fat
2 tbsp pumpkin pie spice
1 tsp vanilla
3 tbsp powdered sweetener, or more to taste
Salt
Instructions
1. Gently heat the butter in a small saucepan. Then place all of the other ingredients in the saucepan and warm together. Mix until smooth.
2. Pour into a lined baking dish and sprinkle chopped pecans to garnish.
3. Place in the fridge, When set, cut into small squares.
Nutrition
Calories 362
Fat 36 g
Cholesterol 98.5 mg
Sodium 311.1 mg
Carbs 8.1 g
Fiber 4.8 g
Sugars 1.4 g
Protein 1.9 g
Pumpkin spice chocolate chip cookies
Ingredients (18)
3 cups blanched almond flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp sea salt
2 large eggs
1 tsp vanilla extract
1/2 cup sugar-free maple syrup
1/2 cup butter, melted
1 cup sugar-free dark chocolate chips
Instructions
1. Preheat the oven to 375 F. Line a cookie sheet with a silicone baking mat or parchment paper.
2. Combine the almond flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl.
3. Crack the eggs into a medium mixing bowl. Add the vanilla extract, and whisk to combine. Add the maple syrup and butter to the egg mixture, whisking as you pour.
4. Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.
5. Using a rubber spatula, fold the chocolate chips into the batter.
6. Use a cookie scoop to drop balls of dough, about 2 tbsp worth, onto the prepared cookie sheet. Bake for 10 to 12 min. Start checking at 10 min.
7. Let cool.
Nutrition
Calories 161
Fat 14.3 g
Cholesterol 34.2 mg
Sodium 156.4 mg
Carbs 3.3 g
Fiber 1.4 g
Sugars 1.3 g
Protein 2.8 g