Category: Desserts

Vanilla Keto Cupcakes with Cream Cheese Frosting

Vanilla Keto Cupcakes with Cream Cheese Frosting Recipe from That Vibrant Life
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Vanilla Keto Cupcakes with Cream Cheese Frosting

  • Author: Jessica Parker

Description

I used to bake ALL. THE. TIME. Then I started eating a more paleo inspired diet which then switched to keto. When I was paleo I did make a lot of paleo treats and found myself frustrated because my body was not responding well. I thought, hey, I cut out gluten, processed flour and sugar…what gives? But then I realized I was eating tons and tons of high sugar fruits and “healthy sugars”. This is actually what led me to dive into the ketogenic diet. After tons of research I thought I would “try it” and here I am, two years later, still keto!

I do not think it’s a good practice to have keto treats every day. It does seem to drive this desire for sweet further when we are always having sweet things even if they don’t spike our blood sugar. However, I do still love to bake and I LOVE to share a keto treat when there is a holiday or special event. These are one of those that even people who are not low carb or keto would love!

Recipe adapted from ketogenicgirl.com


Ingredients

Scale

Cupcakes

  • 1 cup Almond Flour
  • 2 tbsp Coconut Flour
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt
  • 1 cup Heavy Whipping Cream
  • 2 Eggs
  • 4 Egg Yolks
  • ¼ cup Erythritol (or sweetner of choice; adjust amount as needed)
  • ½ tsp Vanilla Extract

Frosting

  • 8 oz Cream Cheese, softened just a little
  • 4 tbsp Powdered Erythritol
  • ¼ tsp Vanilla Extract

Instructions

  1. Preheat oven to 350F. Line muffing tin with 12 paper liners.
  2. In a medium sized bowl, whip the heavy whipping cream and eggs together until fluffy. Add in the yolks one at a time followed by the erythritol and vanilla extract; combine well.
  3. In a separate bowl mix together the almond and coconut flours, baking powder and sea salt. Add this gradually to the heavy whipping cream mixture and combine well.
  4. Distribute evenly into the 12 cupcake liners and bake for 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
  5. While cupcakes cool (make sure to cool them completely before frosting so the frosting doesn’t melt), mix the cream cheese, vanilla and powdered erythritol together in a bowl with a hand mixer until creamy and fluffy.
  6. Frost your cupcakes however your little heart desires and enjoy!


Nutrition

  • Serving Size: 12

The BEST Keto Brownies

The BEST Keto Brownies Recipe from That Vibrant Life
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The BEST Keto Brownies

  • Author: Jessica Parker

Description

These truly are the BEST Keto brownies I have tasted, hands down!! They are easy to make and you aren’t left feeling like “they were good, but not the real thing”. These brownies are rich, fudgy, they don’t have any kind of grainy texture from any of the keto flours (there is some almond flour but minimal). The flavor is amazing!


Ingredients

Scale
  • 8 oz Lily’s Chocolate (sweetened with stevia) or use a very dark chocolate 80% or more
  • 6 tbsp Butter
  • 2 tbsp Coconut oil
  • 3 Eggs
  • ¾ cup Erythritol (or sweetener of choice, adjust amount as needed)
  • 2 tbsp Almond Flour
  • ½ tsp Vanilla Extract
  • 1 pinch Sea Salt or Pink Himalayan Salt
  • 3 tbsp Nuts of choice, chopped
  • 2 tbsp Chocolate Chips (I used Lily’s) or Chopped Dark Chocolate
  • ½ tsp Baking Powder

Instructions

  1. Preheat the oven to 350F and grease an 8×8″ casserole dish with coconut oil or butter.
  2. Melt butter, coconut oil, and chocolate in the microwave or on the stove in a small pot. Stir well then set aside to cool. Mixture should be nice and smooth.
  3. Use a beater or mixer and combine the eggs, erythritol, vanilla extract, salt almond flour and baking powder.
  4. Carefully combine in the chocolate mixture until just combined.
  5. Spread the mixture evenly into the prepared casserole dish.
  6. Sprinkle with chopped nuts and/or chocolate (optional).
  7. Bake for 15 to 20 minutes or until set.
  8. Let cool for a few minutes then cut and enjoy!


Nutrition

  • Serving Size: 20

Keto Pecan Toffee

Keto Pecan Toffee Recipe from That Vibrant Life
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Keto Pecan Toffee

  • Author: Jessica Parker

Description

This stuff is ADDICTING. Consider yourselves warned!! Everyone, even non-keto people, love it! If you want to make sure it doesn’t disappear the second you make it, you might want to store some in the freezer!!

Have you ever had Lily’s chocolate?? It is a favorite treat of mine. It is sweetened with stevia and a really great option if you are keto, paleo or low carb. Their bars are delicious and they have tons of wonderful flavors! I love their chocolate chips as well, which is what I used for this recipe. I find them at Market of Choice, Natural Grocers and Whole Foods.


Ingredients

Scale
  • 5 tbsp Butter
  • 1 cup Pecans, chopped
  • ½ cup Erythritol (look for GMO free)
  • 5 tbsp Heavy Whipping Cream
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt
  • 6 oz Lily’s Chocolate (sweetened with stevia)

Instructions

  1. Line a small baking sheet with parchment paper and grease it with butter or coconut oil.
  2. Chop pecans and set aside.
  3. Melt butter in a small saucepan over medium heat. Add chopped pecans and cook for about 5 minutes, until they are lightly toasted.
  4. Mix in the heavy whipping cream, vanilla, salt and erythritol. Cook until thick and golden. Stir continuously and make sure to not over cook! It should take 5-8 minutes.
  5. Pour pecan mix on the prepared baking sheet and spread evenly. Refrigerate until firm (about 30 minutes).
  6. Melt the lily’s chocolate either in 30 second increments in the microwave or over the stove. Pour the chocolate over the toffee and spread evenly. Put the pan in the freezer and let set (another 30 minutes).
  7. Break the sheet of Pecan Toffee up into about 24 pieces (they don’t have to be even, which makes them look kind of cool). Store in a covered container in the fridge or freezer.


Nutrition

  • Serving Size: 24

Gingerbread Cookies (Paleo)

Gingerbread Cookies (Paleo) Recipe from That Vibrant Life
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Gingerbread Cookies (Paleo)

  • Author: Jessica Parker

Description

To me, part of having a well rounded Christmas season is including some soft, homemade gingerbread cookies! These are paleo but could easily be made keto by swapping out the coconut sugar for a keto friendly sweetener of choice.

This year, instead of ground ginger, I grabbed a bottle of my doTERRA Ginger essential oil and used 2 drops. The flavor is amazing! A little side note: I LOVE how versatile these oils are and that they are CPTG (certified pure therapeutic grade) which means they are safe to ingest and they do not contain fillers or metals and other toxins. I use my little bottle of ginger for tummy upsets, to diffuse in holiday blends that I create and in recipes like this!


Ingredients

Scale
  • ½ cup Butter (or coconut oil), melted
  • ½ cup Coconut sugar (or keto friendly sweetener of choice)
  • 3 tbsp Molasses
  • 2 Eggs, room temp
  • 1 tsp Vanilla
  • 2 cups Almond flour
  • ¾ cup Coconut flour
  • ½ tsp Baking soda
  • 2 tsp Ground ginger (I used 2 drops of my doTERRA essential oil)
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • ½ tsp Salt

Instructions

  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, mix together the butter (or coconut oil), coconut sugar, molasses, eggs and vanilla. Combine well.
  3. Add in remaining ingredients and mix well.
  4. Place dough on counter between two pieces of parchment paper. Roll dough out evenly until about 1/4 inch thick.
  5. Use cookie cutters to cut out desired shapes and place on cookie sheet lined with parchment paper with about a 1/2 inch between cookies so they don’t bake together.
  6. Bake 8-10 minutes and let cool about 5 minutes before transferring from the baking sheet. ENJOY!


Nutrition

  • Serving Size: 1

Low Carb Peanut Butter Chocolate Bars (Keto)

Low Carb Peanut Butter Chocolate Bars (Keto) Recipe from That Vibrant Life
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Low Carb Peanut Butter Chocolate Bars (Keto)

  • Author: Jessica Parker

Description

Peanut butter and chocolate are one of my favorite ever combinations. I mean, isn’t it for you too?? As a kid, one of my neighbor friend’s mom would make these exact bars…only not low carb and DEFINITELY not low sugar! They were heavenly. Truth be told, I’m not sure I could handle them now the way I did back then. When you cut sugar out of your diet then it your body reacts in huge ways anytime you have it. I never thought I would say any of this!

Sugar and I used to be the best of friends! Having journeyed down the Paleo road and then finding KETO, I just can’t believe I ate it as regularly as I did. AND, I can’t believe I don’t miss it! Recipes like this make it easier during times like holidays, birthdays, etc. so that you don’t feel like your missing out; or if you just have that occasional craving.

If you are interested in learning more about KETO, please go check out my 8 Week KETO for Women program (found under the “shop tab on my site!) (complete with meal plans, all the guidance necessary to understand keto and how to transition into it smoothly!). This can be purchased with coaching or without if you prefer a self-guided approach.

Recipe adapted from www.alldayidreamaboutfood.com <3


Ingredients

Scale

Peanut Butter Layer

  • ¾ cup Butter, melted
  • ¾ cup Peanut Butter, melted
  • ½ cup Powdered Erythritol (Swerve): I’ve found this at Natural Grocers, Market of Choice, Whole Foods
  • ¼ tsp Stevia, liquid *optional for added sweetness
  • 1 tsp Vanilla Extract
  • 2 cups Peanut Butter Powder (PB2 or something like this)

Chocolate Glaze

  • 3 oz Dark Chocolate (I use Lily’s Chocolate; it’s sweetened with stevia)
  • 2 tbsp Butter

Instructions

  1. Line an 8×8 or 9×9 pan with parchment paper.
  2. In a large bowl, combine melted butter, melted peanut butter, sweetener, vanilla and stevia (if using). Stir in peanut butter (it will be dough-like).
  3. Press dough evenly into lined baking dish.
  4. Melt chocolate and butter together either in a glass dish in the microwave in 30 second increments, stirring in between. OR on low in a small pan.
  5. Pour melted chocolate over peanut butter dough and spread evenly then refrigerate until set (about an hour).
  6. Cut into about 16 pieces, depending on what size you prefer. I like to keep some of these in the fridge and the rest in the freezer so they don’t disappear to fast! 😉


Nutrition

  • Serving Size: 16

Brownie Bite Fat Bombs (No-bake, Keto/Paleo Friendly!)

Brownie Bite Fat Bombs (No-bake, Keto/Paleo Friendly!) Recipe from That Vibrant Life
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Brownie Bite Fat Bombs (No-bake, Keto/Paleo Friendly!)

  • Author: Jessica Parker

Description

Want a delicious, healthy fat filled, METABOLISM BOOSTING snack that tastes like a brownie??! Look no further! Coconut oil has a positive impact on your metabolism because of the MCT (medium chain triglycerides) in them that are so quickly converted in to energy. You can certainly use MCT oil alone, but coconut oil, grass fed butter and full fat cheeses all also contain MCTs. Great news, right (as long as your body tolerates dairy)?! I use coconut butter (also labeled as coconut manna) in addition to coconut oil because it has the coconut meat still in it which adds fiber and flavor. You can purchase this or make it simply by blending unsweetened coconut in your food processor until it is smooth! In addition, Cinnamon is naturally anti-inflammatory, an antioxidant and helps stabilize blood sugar. By helping stabilize your body in these three areas, you are also aiding your metabolism by bringing overall balance to your body. Your body will be in protect mode if you have chronic inflammation, low immune system and dysregulated blood sugar & insulin. (I like adding cinnamon essential oil to my water along with some of my other favorite metabolic boosting oils!) Macadamia nuts (aside from being delicious!) offer a good dose of vitamin B1 and magnesium, and just one serving nets 58 percent of what you need in manganese and 23 percent of the recommended daily value of thiamin (according to Dr. Mercola). They are also packed with healthy fats which make them one of the best choices for a low carb, high fat diet. Lastly, cocoa powder is full of minerals that are so important for our electrolyte balance! https://www.ncbi.nlm.nih.gov/pubmed/19930003


Ingredients

Scale
  • 1.50 cups Macadamia Nuts
  • 2 tbsp Coconut Butter
  • 2 tbsp Coconut Oil
  • 1 tsp Vanilla Extract
  • ¼ cup Erythritol {or sweetener of choice. Just adjust amount as needed}
  • ¼ cup Cocoa Powder
  • 1 tsp Cinnamon

Instructions

  1. Pulse/puree macadamia nuts in blender or food processor until broken down into tiny pieces. Add coconut oil, coconut butter and vanilla. Continue to blend until a “butter” starts to form.
  2. Add cocoa powder, cinnamon and sweetener. Continue to blend until smooth.
  3. Either line a mini muffin pan with liners OR use a silicone baking mold (this is what I did and it worked perfectly). Spoon the batter into the muffin pan or silicone mold until it is distributed evenly.
  4. Freeze until solid (should only take about 20 minutes).
  5. I let mine sit out for just a minute to softe slightly before eating it. These are SO yummy!


Nutrition

  • Serving Size: 12