Category: Desserts

Carrot Cake Cookies with Cream Cheese Frosting (GF, no sugar added)

Posted on April 14, 2022 by Vibrant Life - Desserts

Carrot Cake Cookies

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Author: Jessica Parker

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Description

If you love carrot cake, but also love healthy ingredients, you’ve gotta try this recipe! These are really easy to make, but I’ll warn you: you might want to make a double batch! Gluten free and no sugar added! You can make these dairy free by opting for coconut butter drizzled on top instead of the cream cheese frosting. These would be awesome as a breakfast cookie!

I would not include these in your diet if you are following a strict keto protocol currently. They are great during a carb cycle, however!

Ingredients

Scale

1 cup carrots, grated
1 cup unsweetened coconut, shredded
3/4 cup dates, pitted
2 Tbsp pecan butter (or nut butter of choice, but I HIGHLY recommend the pecan!)
2 eggs
½ tsp vanilla extract
2 Tbsp monk fruit sweetener (you could do honey or pure maple syrup as an option)

FROSTING/TOPPING

4 oz full fat cream cheese, room temperature
1 tsp vanilla extract
1/4 cup – 1/2 cup powdered monk fruit sweetener (depending on sweetness you prefer)
2 Tbsp + heavy whipping cream (depending on desired consistency)
optional: toasted coconut flakes to sprinkle on top

***Optional for dairy free: Coconut butter or manna (melted and drizzled on top)

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Instructions

Preheat the oven to 350F

Combine all ingredients in a food processor and blend until everything is well mixed and holding together well.

Place rounded spoonfuls of dough on parchment paper lined cookie sheet and back for 12-15 minutes, or until starting to turn golden and the cookies are set.

FROSTING:

Beat all ingredients in a medium sized mixing bowl with an electric mixer, until well combined and fluffy.

Spread the frosting on top of the cooled cookies and enjoy!! Store in the refrigerator if they last that long 🙂

*optional: sprinkle toasted coconut flakes on top

DAIRY FREE: Melt some coconut butter enough to be able to drizzle and you top the cookies with it, if you would like! I love them with or without the coconut butter! *you can also make your own coconut butter by putting unsweetened coconut into your food processor and blending for several minutes until it breaks down. You might have to add a little coconut oil to help the process a little. It’s delicious on waffles, pancakes, in recipes, etc!

Pumpkin Cheesecake Bars (Keto/low carb)

Posted on October 8, 2021 by Jessica Parker - Desserts

Pumpkin Cheesecake Bars (Keto/low carb)

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Author: Jessica Parker
Yield: 12 bars 1x

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Description

I really only have one word for these Pumpkin Cheesecake Bars….YUM! I love that cheesecake is sweet without being too much, and these are exactly that! Obviously a great Fall dessert when we jump into “all things pumpkin” season! I will add, though, that these are also not overly “pumpkiny”. There really is the right blend of flavors and sweetness and I really don’t think anyone would miss the crap sugar that spikes your blood sugar!

Ingredients

Scale

For the crust:

1 1/4 cup almond flour
2 Tbsp keto friendly brown sugar (I like this brand)
1/2 tsp pumpkin pie spice
8 Tbsp butter, melted

For the Cheesecake:

2 (8 ounce) bricks of cream cheese
2 eggs
1/2 cup confectioners keto friendly sweetener
1 Tbsp vanilla extract

For the Pumpkin Layer:

3/4 cup pumpkin
1 tsp pumpkin spice

For the Pecan Topping:

1/2 cup almond flour
1/4 cup pecans
2 Tbsp butter
1 Tbsp keto friendly brown sugar
1 Tbsp cinnamon

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Instructions

Preheat your oven to 350F

For the crust: stir melted butter, almond flour, sweetener and pumpkin pie spice together. Lightly press the dough into the bottom of an 8×8 pan lined with parchment paper and bake for 7 minutes.

Allow the crust to cool completely before adding the other layers!

For the cheesecake layer: Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla in a mixing bowl and beat with an electric mixture until completely smooth.

When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.

Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer.

For the Pecan topping: Combine the butter, pecans, almond flour, keto brown sugar and cinnamon in a blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.

Bake for 30-33 minutes.

Allow the cheesecake to cool completely and chill at least 2 hours before slicing.

Chocolate Chip Zucchini Bread (Keto/Low Carb/Paleo)

Posted on September 27, 2021 by Jessica Parker - Desserts, Snacks

Chocolate Chip Zucchini Bread (low carb/Keto/Paleo)

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Author: Jessica Parker
Yield: 12 slices 1x

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Description

I admit that I sometimes struggle with keto/gluten free recipes because the flour alternative can be grainy, the recipe can be too eggy OR the sweetener can be overpowering. None of this is the case in this recipe! In fact, it’s very moist and tastes so much like “regular” zucchini bread! I love mine with a little almond butter on it!

Ingredients

Scale

1 cup grated zucchini
2 cups almond flour
1/2 tsp baking soda
1 tsp baking powder
1 pinch sea salt or pink Himalayan salt
1 Tbsp cinnamon
1/2 cup monk fruit sweetener or preferred keto sweetener (coconut sugar for Paleo)
3 eggs
1/3 cup avocado oil
1 tsp vanilla extract
1/2 cup low carb chocolate chips (I love Lily’s brand!)

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Instructions

1. Preheat oven to 350F. Grease an 8X4 inch or 7.5×4.5 inch loaf pan (see notes below) with avocado oil or olive oil and set aside.

2. Shred the zucchini with a cheese grater or the grater attachment on a food processor. Squeeze out any excess moisture with a paper towel; set aside.

3. In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, and sweetener.

4. In a separate bowl, whisk together the eggs, avocado oil, and vanilla.

5. Combine the wet and dry ingredients and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.

6. Pour the batter into your prepared bread pan.

7. Bake for about one hour or until a knife or toothpick inserted into the middle comes out clean.

8. Allow to cool for several minutes before attempting to remove it from the pan. Enjoy!

Strawberry Shortcake (KETO/Low Carb)

Posted on July 1, 2021 by Jessica Parker - Desserts

Strawberry Shortcake (KETO/Low Carb)

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Author: Jessica Parker
Cook Time: 18 minutes
Total Time: 30 minutes
Yield: 2-4 1x

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Description

Another strawberry recipe! This is two in a row because…SUMMER! As I post this it is almost the 4^th of July. What a perfect dessert for your keto and non-keto guests, alike. It’s easy and really delicious! Next time I might even blend up some strawberries in the food processor and fold them into the whipped cream. YUM!

For “keto friendly” sweeteners, my favorite is monk fruit, but you can absolutely use whatever you prefer. Always just adjust the amount as necessary because they differ from one to another in terms of how sweet they are.

Ingredients

Scale

For the biscuits:

1 large egg
¼ cup sour cream
½ tsp vanilla extract
¼ cup monk fruit sweetener
⅛ tsp salt
1 cup almond flour
2 tsp baking powder

Filling and topping:

10 strawberries
¾ cup heavy whipping cream cold
½ tsp vanilla extract
1 Tbsp monk fruit sweetener

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Instructions

For the biscuits:

Preheat your oven to 350 F. Line a baking sheet with parchment paper.

In a medium bowl, whisk the egg, sour cream, vanilla, sweetener, and salt. Next mix in the almond flour and the baking powder.

Scoop four big mounds of dough on a parchment paper lined cookie sheet sheet.

Bake until golden, 15-18 minutes. Remove the biscuits from the oven and let cool. (I like to put mine on a plate and then in the freezer so they cool faster.)

For the filling and topping:

Slice the strawberries and set aside.

Place the whipping cream, vanilla and sweetener in a mixer and whip until the mixture turns into whipped cream. Make sure not to over whip!

Depending on how thick your biscuits turn out, you can slice them in half horizontally or just use one whole one for the top and one whole one for the bottom (this is what I did). Spoon about 1/4 cup or so of the whipped cream onto the bottom biscuit and then add some strawberry slices on top. Top with the second biscuit (or the other half of the biscuit if you cut yours). Do the same for the rest of the biscuits, whipped cream and strawberries!

Enjoy!

Raspberry Strawberry Keto Cupcakes

Posted on June 22, 2021 by Jessica Parker - Desserts

Raspberry Strawberry Keto Cupcakes

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Author: Jessica Parker
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 mini cupcakes 1x

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Description

Who doesn’t love a cupcake and especially when its summer and you have fresh organic berries!! Berries are the best fruit to reach for if you are following a ketogenic or low carb protocol. They are some of the lowest carb fruits and if you pair them with some healthy fat and/or protein, even better. Why? Because always making sure to consume carbs WITH fats and/or proteins helps maintain a stable blood sugar level and therefore promotes a healthy insulin response as well.

Can you have desserts on KETO? Absolutely! These are the kinds to gravitate towards! My only piece of advice would be to not have them all the time. Some of the goals with keto or low carb (or even paleo for that matter) are to get yourself off of the crazy sugar cycle. Even though using sweeteners like monk fruit won’t illicit a blood sugar and insulin response like table sugar, you still have that taste to contend with that you are offering to your taste buds. For some people, the taste alone is enough to keep them “stuck” so to speak, with strong cravings. The other thing to consider is that all of our bodies and the way our bodies respond to foods are extremely unique. Monk fruit sweetener might not impact your blood sugar, but mine might have more of a reaction than you might think.

So, how do you know if a low carb/keto friendly sweetener impacts your blood sugar more than expected? The first, easiest and least expensive method is to just really watch how your body responds. If you are having desserts or treats consistently, or even adding sweetener to your coffee a lot, and your body is not responding the way you would like it to on the ketogenic diet, I would consider backing off of the sweet stuff to see how things might change.

Obviously, the other way to tell would be to use a glucose meter and test with certain foods!

These cupcakes would be amazing minus the frosting if you would rather have some moist Raspberry Strawberry muffins instead.

Ingredients

Scale

- 1/2 cup raspberries (1/4 cup if you are not doing the frosting)
- 1/2 cup strawberries (1/4 cup if you are not doing the frosting)
For the cupcakes:
- 1 cup almond flour
- 2 Tbsp coconut flour
- 1/4 cup monk fruit (use whatever keto friendly sweetener you prefer)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup cream cheese, room temp
- 5 Tbsp powdered monk fruit (or keto friendly sweetener of choice…just make sure it’s powdered)
- 1 tsp vanilla extract

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Instructions

Berries:

Chop the berries fine or blend them in a food processor
Cook the berries in a small pot over medium heat, stirring so they don’t stick.
Keep stirring and cooking until they start to release moisture (they will smell amazing!). Once they soften up and are nice and juicy, remove them from the heat and set aside.

Cupcakes:

Preheat oven to 350F.
Mix almond flour, coconut flour, sweetener, baking powder and salt together in a small bowl.
Mix eggs, vanilla and melted butter together in a medium sized bowl.
Add the dry ingredients into the bowl with the wet ingredients, mixing well. Add 1/2 of the cooked berries and combine well.
Drop batter in to prepared cupcake tin (this will make about 8 mini cupcakes or 4 regular sized cupcakes.

Frosting:

Beat the cream cheese in a mixer until creamed.
Add the powdered sweetener and beat well (scrape the sides as needed)
Lastly, add the vanilla and remaining cooked berries. Mix well. Chill in the fridge while the cupcakes cool.
Decorate and enjoy!!

Keto Lemon Cookies

Posted on March 26, 2020 by Vibrant Life - Desserts

Keto Lemon Cookies

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Author: Jessica Parker
Yield: 1 1x

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Description

Well we are well into week 2 of a stay at home order due to COVID-19. I long for the day when I look back at something like this that I’ve written and it’s all just a distant memory!

Right now, I find cultivating joy to be critical. If you follow holistic practitioner, Chris Kresser, you will find he is talking about this A LOT right now. If you don’t follow him, you should! I value messages like this so much from experts that is helpful both for our immune systems, but also for our hearts and mindset. Truly, if our hearts and mindset are suffering, our immune systems will too.

How did I cultivate joy today? Aside from going on several walks and sending messages and texts to people I love, I baked! Baking makes me so happy! Something else that makes me happy is LEMONS! This time of year is when I start craving things like lemons that make me think of summer.

I am still following my keto protocol during this time, as I honestly find it easy to do so. However, I’ve eased up a tad and am not tracking or being as strict as I am sometimes. I feel a little more flow is a good thing right now, however, I feel so good on a low carb/keto protocol that I for sure have no plans of just going off of it any time soon.

Enjoy this recipes that is one to be shared for sure once we can resume our get togethers with friends and family!!

Ingredients

Scale

Cookie Ingredients

1.50 cups Almond Flour
½ cup Coconut Flour
½ cup Butter, softened
2 eggs
2 tsp Cream of Tartar
1 tsp Baking Soda
½ tsp Xanthan Gum
1 pinch Salt
¾ cup Monk Fruit Sweetener (or sweetener of choice)
2 tbsp Fresh Lemon Juice
1 tbsp Lemon Zest

Glaze Ingredients

⅓ cup Powdered Keto Sweetener (erythritol)
1 tbsp Lemon Juice
Lemon Zest for garnish

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Instructions

Preheat oven to 350F and prepare a baking sheet with parchment paper.
Mix the dry ingredients together in a medium sized bowl and set aside.
In a separate bowl, mix the butter, monk fruit sweetener, eggs, lemon juice and lemon zest until creamy.
Mix the dry ingredients into the wet ingredients and combine well.
Roll the dough into individual 1 inch balls or use a small cookie scoop to place, spaced evenly, on the cookie sheet. Flatten the balls slightly and bake 10-12 minutes or until turning golden brown.
Whisk the glaze ingredients together and drizzle over the cookies when they have cooled slightly.
Enjoy!

Short Bread Keto Cookies

Posted on January 12, 2020 by Vibrant Life - Desserts

Short Bread Keto Cookies

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Author: Jessica Parker
Yield: 1 1x

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Description

Craving something sweet on Keto? These are REALLY simple and tasty! Seriously 4-6 ingredients is all. This recipe only makes a tiny batch of low carb cookies (8-12), so if you are wanting a bigger batch, double up for sure!

The nuts here are optional. I actually used some of my previously made keto granola on top since it had a mix of pecans, pistachios and almonds. You can also add cinnamon, but again, totally optional!

These keto cookies would be great for a gathering like a potluck with keto and non-keto people alike!

Ingredients

Scale

1 cup Almond Flour
¼ cup Confectioners Erythritol/Monk Fruit
3 tbsp Butter, softened (I like Kerrygold)
1 tsp Vanilla
Crushed nuts, amount desired (optional)
1 pinch Cinnamon (optional)

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Instructions

Preheat oven to 350F and prepare cookie sheet with parchment paper.
Combine all the ingredients well until a soft dough is formed (nuts can be added in or sprinkled on top if you’re using them.
Roll into small balls (I used a small cookie dough scoop) and drop evenly onto cookie sheet.
Press criss crosses into each cookie with a fork then bake at 350F for 10 minutes.
Enjoy!!

Dark Chocolate Peppermint Brownies (Low Carb/Gluten Free)

Posted on December 9, 2019 by Vibrant Life - Desserts

Dark Chocolate Peppermint Brownies (Low Carb/Gluten Free)

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Author: Jessica Parker
Yield: 1 1x

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Description

The holidays can be a really hard time when it comes to temptations and trying to stay on track with healthy eating. Thankfully there are some truly delicious ways of “indulging” without regretting it later.

NOW, I have to preface this with the fact that I am all about having a treat here and there with ZERO guilt! A couple of caveats: if you are sensitive to certain foods, those don’t count as “treats”! I do not at all find it worth having things that send you backwards with your health! The other things is that I would encourage that treats still have very high quality ingredients, organic when possible, gluten free if necessary!

These brownies do have some applesauce in the recipe which might cause keto people to twitch…but, fear not! There is only 1/2 a cup of unsweetened applesauce in the entire recipe which, depending on the size of the brownie might amount to 1 carb per brownie from the applesauce.

I do not believe in “keto foods”. Instead, I encourage a whole foods, nutrient dense approach to keto that involves using foods to help reach a ketogenic metabolic process. This means you can have a little applesauce within a recipe if the overall carbs are still low, keeping blood sugar stable.

Here’s where to get some of my favorite ingredients:

This post contains affiliate links, which means that if you click through and purchase a product, That Vibrant Life receives a small commission, which goes toward continuing to bring you delicious, healthy recipes and holistic health information. This does not affect the price you pay. Thanks for supporting That Vibrant Life!

Ingredients

Scale

Brownies

6 tbsp Butter (grass fed) or coconut oil
½ cup Dark Chocolate chips (I use Lily’s)
1 Egg
1 Egg Yoke
½ tsp Vanilla
½ cup Applesauce (unsweetened)
¾ cup Almond Flour
½ cup Cocoa Powder
3 tbsp Monk fruit or Erythritol
¼ tsp Salt
¼ tsp peppermint extract

Peppermint Frosting

½ cup Cream Cheese, full fat
2 tbsp powdered erythritol
¼ tsp peppermint extract

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Instructions

Brownies

Preheat the oven to 350F. Grease an 8″ square pan with butter or coconut oil.
Melt the chocolate chips and butter/coconut oil together in a small pot over low/med heat until just melted, and stirring until completely smooth.
I use Lily’s Chocolate Chips as they are low carb and sweetened with stevia.
Stir in the whole egg and the yolk, vanilla, and applesauce.
In a separate bowl, whisk together the dry ingredients (almond flour, cocoa powder, monk fruit or erythritol, and salt) and then stir the dry mixture into the wet mixture.
Pour the batter into the prepared pan and smooth into an even layer.
Bake at 350 for 35 minutes or until set.

Peppermint Frosting

While the brownies are baking, in a medium sized bowl, add all of the frosting ingredients and mix until well combined and smooth.
Let the brownies cool all the way before frosting. I put them in the fridge or freezer for at least an hour once they are almost all the way cool so that the frosting goes on smoothly without sticking to the brownie and creating a mess.
Option: add some Christmas sprinkles made with natural ingredients! You can find a link to some good ones in the ingredients section!

Carrot Cake (or Cupcakes) with Cream Cheese Frosting (Low Carb/Keto)

Posted on September 16, 2019 by Vibrant Life - Desserts

Carrot Cake (or Cupcakes) with Cream Cheese Frosting (Low Carb/Keto)

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Author: Jessica Parker
Yield: 12 1x

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Description

I admit, I can’t stand carrots. Can’t STAND them. But I LOVE Carrot Cake. It is hands down my favorite cake! In fact, as a rule I have it on my birthday, every year. Well, except this year. Not sure exactly what happened…I often just make it myself (and I love to!). I had some before my birthday but I didn’t love it and it didn’t have cream cheese frosting so, it didn’t count. 🙂

To make up for it I made some today. It is, after all, still my birthday month! However, I’m done with my big splurges for now, so I made this one a low carb/keto version and it is GOOD!

You can modify this recipe and make it using coconut sugar if you prefer that as a sweetener. As for the cream cheese frosting, if you are vegan I would just go without the frosting. I’m not sure if there is a great dairy free substitute. However, using full fat coconut milk would probably work for some kind of a frosting like topping!

Ingredients

Scale

Cake

½ cup Erythritol (or whatever sweetener you prefer. Adjust amount as needed)
5 tbsp Butter, softened (from grass fed cows)
4 Eggs
2 tbsp Heavy Cream
1 tsp Vanilla
1.50 cups Almond Flour
2 tbsp Coconut Flour
1 tbsp Baking Powder
1.50 tsp Ground Cinnamon
¼ tsp Ground Allspice
½ cup Carrot, finely grated

Cream Cheese Frosting

4 oz Cream Cheese, full fat, softened
2 tbsp Butter, softened (from grass fed cows)
1 tsp Vanilla
1 tbsp Heavy Cream
¼ cup Confectioners Erythritol (again, use your preferred sweetener here)

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Instructions

Cake or Cupcakes

Preheat the over to 350F.
Grease a 9″ cake pan with butter or coconut oil OR line muffin tins with paper liners and set aside.
In a large bowl, beat together the erythritol and butter until fluffy.
Add the eggs and beat in. Add the heavy cream and vanilla and mix well.
Add the almond flour, coconut flour, baking powder and spices. Combine well.
Add the shredded carrot and carefully combine using a spoon. Stir just until carrot is well incorporated.
Pour into the cake pan or cupcake liners and bake at 350F for about 15 minutes for cupcakes or 25 for cake. Insert a toothpick into the center of the cupcakes or cake and make sure it comes out clean before removing your goodies from the oven.

Cream Cheese Frosting

In a medium bowl, beat the butter and cream cheese until smooth.
Add the erythritol and vanilla; continue mixing.
Add the heavy cream and mix until your frosting is nice and smooth. You can add more heavy cream as needed, just be sure to add it in very tiny amounts to make sure you don’t make your frosting runny.
Cool your cupcakes or cake completely before frosting! I like to put mine in the fridge or freezer to speed the process, plus the frosting goes on easier when the cupcakes or cake are chilled.

Lemon Bars (Keto/Low Carb)

Posted on April 5, 2019 by Vibrant Life - Desserts

Lemon Bars Recipe from That Vibrant Life

Lemon Bars (Keto/Low Carb)

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Author: Jessica Parker
Yield: 9 1x

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Description

This has just taken the spot in my household for FAVORITE Keto dessert! I absolutely love lemon and it’s such a delicious treat for Springtime! This was far easier to make than I had anticipated.

For sweeteners, I try to stick with non GMO, organic if possible. Erythritol is a sugar alcohol from fermented fruit or veggies. I personally prefer it to the taste of stevia (stevia has a bitter aftertaste in my opinion). You can absolutely switch up the sweetener in any of these recipes to use something you prefer, just adjust the amount for taste.

I love to share Keto desserts on my page but also will caution you to not have them ALL the time! If you have goals for weight loss I would especially warn not to overdue the sweets as it will very easily keep you in that mode of craving sweet stuff!! Plus, too much of things like almond flour can boost carbs more than you would think.

Ingredients

Scale

Crust

1 cup Almond Flour
¼ cup Confectioners Erythritol
¼ tsp Salt
½ cup Butter, melted

Filling

3 Lemons, juiced
1 zest from one lemon
1 tsp Vanilla
3 Eggs, room temp (you can place them in warm water for a few minutes to warm!)
¾ cup Confectioner’s Erythritol
¾ cup Almond Flour

Topping

1 tsp Confectioner’s Erythritol

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Instructions

Crust

Preheat oven to 350F & line an 8×8 casserole dish with parchment paper.
Place the almond flour, confectioner’s erythritol, and salt in a large bowl. Mix well. Add the melted butter and stir until everything clumps together.
Add the dough to the baking dish. Spread and flatten with a spatula making sure to get some along the sides of the dish.
Bake for 15 minutes.
Remove the crust and allow it to cool for 10 minutes before adding the filling.

Lemon Filling

Combine the lemon juice, zest, vanilla, and eggs in a mixing bowl and blend well.
Add the almond flour and Confectioner’s erythritol. Mix on medium speed until combined.
Gently pour the filling over the crust, smoothing with a spatula until evenly distributed.
Bake at 350 for 25 minutes or until set.
Remove the pan from the oven and let cool for 30 minutes. Remove the bars by pulling on the edges of the parchment paper and lifting them from the pan.
Sprinkle the convectioner’s erythritol for the topping evenly over the bars.
Cut and serve! These are even more delicious chilled!

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