Desserts

January 20, 2021 Desserts

Keto German Chocolate Cake

Our keto German chocolate cake might be the easiest and tastiest sugar-free dessert you’ll ever make. Moist low-carb chocolate cake topped with the perfect amount of fluffy brown “sugar” coconut frosting.

What Makes This Recipe So Good

This chocolate cake is so moist and rich. It’ll completely satisfy any chocolate cravings you’re having!
It has all of the best textures to make your mouth happy. Crunchy pecans go beautifully with the fluffy frosting and flaky coconut.
It’s only 7g net carbs per slice, which means you can have your cake and eat it, too!

Keto German Chocolate Cake Ingredients

Heavy Cream – Traditional German chocolate cake uses evaporated milk for the frosting, but heavy cream accomplishes the same goal without all those extra carbs.

Shredded Coconut – It’s not German chocolate cake without coconut! Be careful what kind of coconut you use, because a lot of brands add in unnecessary sugars which really run up your carb count. Bob’s Red Mill offers unsweetened shredded coconut that’s only 1g net carbs per serving! If you like a chunkier frosting, you can use Bob’s Red Mill coconut flakes instead.

Coconut Flour – A secret ingredient! You only need a little pinch of coconut flour here. Add it to your frosting and it’ll keep the butter from separating out, ensuring you’ve got the perfect frosting consistency.

How to Make Keto German Chocolate Cake

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Whisk together all dry ingredients, then in another bowl, combine the butter and eggs. Slowly incorporate your dry-ingredients mixture into the egg mixture, alternately adding in milk, until you’ve got a rich, chocolatey cake batter. Divide the batter evenly between two round pans and bake for 18 to 20 minutes. Use the knife trick to time it just right!

To make the frosting, combine heavy cream, egg yolks, butter, and brown “sugar” in a medium saucepan over medium heat, and cook until the mixture is good and thick. Stir in the rest of the frosting ingredients and combine everything thoroughly.

To build your cake, frost the top of the bottom layer, then stack the second layer on top. Dollop the remaining frosting on top of the second layer and spread it evenly down the sides. Congratulations! You’ve just made a keto German chocolate cake!

Chef’s Tips

Not a fan of coconut? Make the chocolate cake as instructed, then top it with our rich keto cream cheese frosting instead! You can also just leave the shredded coconut out of this recipe for a delicious brown “sugar” frosting.
The cake will keep cooking as it cools, so be careful not to overbake it. The best way to tell if it’s ready is to stick a knife or toothpick into the center. If it comes out clean, or with just a few crumbs, it’s time to take it out of the oven!
If you’re having trouble spreading out your frosting because it’s too thin, then it didn’t cook long enough. Be sure to cook until it’s thick!
To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Overhead angle of a slice of keto German chocolate cake on a plater with a fork next to half of the whole cake on a plate

More Amazing Keto Desserts

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Keto German Chocolate Cake

Our keto German chocolate cake might be the easiest and tastiest sugar-free dessert you'll ever make. Moist low-carb chocolate cake topped with the perfect amount of fluffy brown "sugar" coconut frosting.

Prep Time15 mins

Cook Time45 mins

Course: Dessert

Cuisine: American

Keyword: birthday, low carb, sugar free

Servings: slices

Calories: 521kcal

Author: Megan | Easy Healthy Recipes

Equipment

Two 8-inch round cake pans
Parchment paper
Two large mixing bowls
Medium saucepan
Hand mixer or stand mixer

Ingredients

For the Cake

¾ cup cocoa powder
2 cups Swerve Granular
2 ¼ cups almond flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
½ cup butter room temperature
4 eggs room temperature
⅔ cup plant-based milk divided

For the Frosting

2 cups heavy cream
6 egg yolks
1 cup Brown Swerve
1 cup butter
1 teaspoon vanilla
2 cups shredded coconut unsweetened
1 ½ cups pecans chopped
1 pinch coconut flour

Instructions

For the Cake

Preheat oven to 325° Fahrenheit. Grease two 8-inch round cake pans, line pans with parchment paper, then grease parchment paper.
In large bowl, whisk together cocoa powder, Swerve, almond flour, xanthan gum, baking powder, baking soda, and salt.
In another large bowl, beat vanilla, butter, and eggs (one at a time) until combined.
Add half of almond flour mixture to egg mixture and beat until combined, then add half of milk. Repeat until all flour and milk is combined into egg mixture. Scrape down sides of bowl as needed.
Divide batter evenly between cake pans. Bake 18-20 minutes, or until knife (or toothpick) inserted in center of cake comes out cleanly.
Remove from oven and let cool in pans for 10 minutes, then flip cake onto cooling racks and let sit until completely cooled.

For the Frosting

In medium saucepan over medium heat, combine cream, yolks, Swerve, and butter. Cook until thick, approximately 10 minutes.
Remove from heat. Stir in vanilla, coconut, and pecans. Sprinkle coconut flour on surface and whisk to combine.

To Assemble

Place one cooled layer of cake on plate or stand and frost top. Stack second layer of cake on top of first and frost top and sides.

Notes

To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.

Recipe yields one 2-layer cake, approximately 16 slices. Nutritional values shown apply to 1 slice, or 1/16 of entire 2-layer cake. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

January 14, 2021 Breakfast

Keto French Toast Sticks

These keto French toast sticks take our easy keto French toast recipe and turn it into a delicious, lightly-fried, cinnamon-coated breakfast treat. Only 6g net carbs in 4 French toast sticks!

What Makes This Recipe So Good

It’s super easy and comes together so quickly. From pantry to plate in less than 15 minutes, it’s perfect for busy mornings!
You can have it for breakfast or dessert! For a more dessert-like treat, pair these keto French toast sticks with Keto Whipped Cream and low carb fruit.
It’s just as delicious as traditional French toast without all the carbs and sugar.

Keto French Toast Sticks Ingredients

Coconut Flour – This high-protein, low-carb, gluten-free flour alternative is perfect for keto dieters. The high-fiber content helps replace some of the fiber lost in cutting carbohydrates, and it also helps keep you full. Because it absorbs a lot of liquid, it doesn’t behave quite like almond flour or all-purpose flour.

How to Make Keto French Toast Sticks

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

The keto bread for this recipe is the same 90-second keto bread from our delicious Keto French Toast – and it’s literally as easy as “mix” and “microwave”!

Mix everything together in a square microwave-safe dish and nuke it for 90 seconds. Once the bread cools, cut it into 4 strips and coat it in the cinnamon egg wash. Be sure to coat both sides evenly!

Lightly fry the toast sticks in melted butter until they’re golden brown on both sides. If you want, you can remove them from the pan and coat them in a cinnamon-erythritol blend. Otherwise, go straight from pan to plate and serve with fruit or keto-friendly maple syrup! I really like Lakanto Maple-Flavored Syrup and Walden Farms Pancake Syrup.

Chef’s Tips

Use a 4×6 or 5×7 dish for the bread. Anything larger will make it too thin!
You can use the same dish for your egg wash. The keto French toast sticks won’t bend quite as well as traditional bread, so a too-small bowl will make dipping the sticks difficult.
Fry the French toast sticks over medium heat to ensure they cook evenly. If you notice the bread is browning on the edges and not in the center, gently press on the sticks with a spatula while they’re frying.

What Do We Mean By “Healthy?”

Overhead angle of a stack of keto french toast sticks on a white plate with raspberries, blueberries, and a small ramekin of syrup

More Keto Recipes You’ll Love

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Keto French Toast Sticks

These keto French toast sticks take our easy keto French toast recipe and turn it into a delicious, lightly-fried, cinnamon-coated breakfast treat. Only 6g net carbs per serving!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast, Dessert

Cuisine: American, French

Keyword: gluten-free, low carb, sugar free

Servings: serving (4 sticks)

Calories: 536kcal

Author: Megan | Easy Healthy Recipes

Equipment

Small microwaveable dish – 4×6 or 5×7
Medium mixing bowl
Medium skillet

Ingredients

2 tablespoons butter melted
2 tablespoons heavy cream
1 egg
1 ½ tablespoons coconut flour
½ teaspoon baking powder
butter for frying

For the Egg Wash

1 egg
1 tablespoon heavy cream
¼ teaspoon powdered cinnamon
½ teaspoon vanilla extract

For the Cinnamon-"Sugar" Coating (Optional)

½ cup Swerve Granular
1 teaspoon ground cinnamon

Instructions

Whisk together all ingredients in small 4×6 or 5×7 microwave-safe dish. Microwave for 90 seconds.
Let bread cool completely, then slice into four long strips.
In a small bowl, mix together ingredients for egg wash.
One by one, dip strips into egg wash, fully coating both sides.
Melt butter in medium skillet over medium heat. Fry toast sticks until browned on both sides.

For the Cinnamon-"Sugar" Coating (Optional)

Whisk together coating ingredients in a small bowl. Remove fried toast sticks from skillet and immediately dip in coating mixture, covering both sides.
Serve finished sticks on their own or with fruit and keto-friendly maple syrup.

Notes

Recipe yields 1 serving of 4 French toast sticks. Nutrition information shown reflects 1 serving of 4 sticks. Nutrition information does not include the optional cinnamon-“sugar” coating. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

January 12, 2021 Desserts

Keto Red Velvet Cake

Deliciously rich, moist keto red velvet cake, topped with a fluffy keto cream cheese frosting and garnished with chopped pecans, is the perfect sugar-free dessert for holidays and special occasions.

What Makes This Recipe So Good

This may be the most moist (moistest?) cake you’ll ever eat!
It’s not red velvet cake without cream cheese frosting, and our keto frosting adds so much flavor and richness without any extra sugar.
It’s a great way to have treats on hand! Wrap individual slices of cake in plastic wrap (or store them in an airtight container) and freeze them. If stored properly, they’ll be good for 4 to 6 months, which makes it easy to thaw out a single portion whenever you want a little something sweet. If you freeze the slices frosted, unwrap them to thaw them out.

Keto Red Velvet Cake Ingredients

Cocoa Powder – Red velvet cake isn’t the same as a chocolate cake, but it does have a subtle chocolate flavor to it. If you prefer a keto red velvet cake that’s more chocolatey, add another tablespoon of cocoa powder, and mix in some Lily’s 55% Dark Chocolate Chocolate Chips before portioning the batter into the pans. You can also use chocolate extract.

Apple Cider Vinegar – The acidity in vinegar reacts with the proteins and baking powder in the cake batter to create a super fluffy, but still moist, cake. It also helps the batter develop its trademark red hue.

How to Make Keto Red Velvet Cake

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Combine all of your dry ingredients in one bowl and set them aside. We’ll come back to them later.

In your primary bowl, mix butter, Swerve, and vanilla with a mixer on low speed, then add in your eggs one-at-a-time.

In a third bowl, combine the remaining wet ingredients (except heavy cream), then stir those into the butter mixture.

Now you can add in the dry ingredients and heavy cream, and mix until you’ve got a thick cake batter. Divide the batter evenly into two 9-inch pans and bake until the knife-trick (see “Chef’s Tips” section below) says your cake is ready.

Frost your layer cake with keto cream cheese frosting and garnish as desired. Slice and serve!

Chef’s Tips

Instead of chopped pecans, garnish the cake with red velvet crumbs.
The cake will continue to cook as it cools, so be careful not to overbake it. The best way to tell if it’s ready is to stick a knife or toothpick into the center. If it comes out clean, or with just a few crumbs, it’s time to take it out of the oven!
Too much food coloring will make your cake batter taste like food coloring, and no one wants that. If you want a more vibrant cake batter, you can use more food coloring than the recipe calls for, but be careful how much you add. Gel food coloring will give you the boldest color.
To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.

What Do We Mean By “Healthy?”

Overhead view of keto red velvet cake topped with chopped pecans and cream cheese frosting

More Incredible Keto Desserts

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Keto Red Velvet Cake

Deliciously rich, moist keto red velvet cake, topped with a fluffy keto cream cheese frosting and garnished with chopped pecans, is the perfect sugar-free dessert for holidays and special occasions.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: low carb, sugar free, valentine’s day

Servings: slices

Calories: 496kcal

Author: Megan | Easy Healthy Recipes

Equipment

2 round 9-inch pans
3 mixing bowls
Hand mixer or stand mixer

Ingredients

For the Cake

4 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter at room temperature
1 cup Swerve Granular
1 tablespoon vanilla extract
8 eggs at room temperature
½ cup avocado oil
5 tablespoons cocoa powder
2 tablespoons red food coloring plus more, see Notes
½ cup heavy cream
2 teaspoons apple cider vinegar

For the Frosting

16 ounces cream cheese at room temperature, see Notes
3 tablespoons unsalted butter at room temperature
2 cups Swerve Confectioners
2 teaspoons vanilla extract

Garnish (Optional)

½ cup chopped pecans

Instructions

Preheat oven to 350° Fahrenheit.
In one bowl, mix dry ingredients. Set aside.
In a large bowl, mix butter, Swerve, and vanilla. Beat on low speed until combined, then add eggs one at a time. Set mixture aside.
In a third bowl, combine oil, apple cider vinegar, cocoa powder, and food coloring. Stir this mixture into the Swerve mixture.
Add in dry ingredients and heavy cream. Mix together until batter forms. For a more vibrant red, add more food coloring as desired.
Divide batter into two round 9-inch pans. Bake for 30-40 minutes, or until knife inserted into center of cake comes out clean. Allow to cool completely, then remove cake from pans.
Mix together all ingredients for frosting.
Frost top of one cake layer, then stack second cake layer on top and frost top and sides. Garnish with chopped pecans if desired.

Notes

To keep the cake moist while you prepare the frosting, wrap the cooled layers in plastic wrap until you’re able to frost them.
Cream Cheese: Philadelphia Original Cream Cheese has the lowest carb content of the cream cheeses we’ve found, so we recommend this one specifically.
Food Coloring: For a more vibrant cake, add a little more food coloring – but not too much or you’ll be able to taste it. If you’re using all-natural food coloring, the color will not be as vibrant. Keep in mind the batter will darken slightly as it bakes.
Leftovers: Store leftover red velvet cake in the refrigerator, in an airtight container. It will keep for 5 to 7 days.

Recipe yields one (1) two-layer cake with 16 servings. Nutritional information shown reflects 1 serving, which is 1/16 of the frosted two-layer cake. Nutritional information does not include chopped pecans, and does reflect Philadelphia brand cream cheese. Macros may vary slightly depending on the specific brands of ingredients you use.

Nutrition

January 5, 2021 Desserts

Keto Chocolate Pudding

This heavenly keto chocolate pudding is the perfect sugar-free dessert for anyone counting carbs or monitoring their glucose levels. It’s easy to whip up and only needs a few ingredients!

What Makes This Recipe So Good

Chocolate pudding is a classic childhood treat. This sugar-free version is just as good flavor-wise, but it’s nutritionally better. With only 3g net carbs per serving, it’s a perfect low carb chocolate pudding for anyone watching their macros.
The opposite of our light and airy keto chocolate mousse, this pudding is thick, rich, and creamy.
If stored properly, this pudding will keep for 5 to 7 days, which means it’s a great make ahead dessert option! Keep it in the refrigerator in an airtight container, with a layer of plastic wrap directly on top of the pudding.

Keto Chocolate Pudding Ingredients

Swerve – If you’ve followed our keto recipes for literally any amount of time, you know we LOVE Swerve here at Easy Healthy Recipes. Swerve is a non-GMO, non-glycemic, zero-calorie, preservative-free sugar substitute that has no effect on blood glucose levels. It’s perfect for keto dieters or anyone who needs to watch their insulin levels.

Xanthan Gum – Don’t skip this! Xanthan gum is a low carb thickening agent, and it’s what helps your chocolate mixture reach the right consistency. Without the xanthan gum, you’ll end up with chocolate soup, which might not be a bad problem to have, but it’s no chocolate pudding.

How to Make Keto Chocolate Pudding

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Mix and chill!

Ok, ok, there’s a little more to it than that. But not much!

Combine everything except the vanilla extract in a saucepan and whisk until it’s warm and thick. Stir in the vanilla extract, then pour the mixture in a bowl, cover it with plastic wrap, and pop it in the fridge overnight to firm up! It has the best texture after it’s chilled for 8 to 12 hours.

We topped ours with whipped cream, which is totally optional, but totally yummy.

Chef’s Tips

This keto chocolate pudding is rich and delicious enough to be eaten on its own, but for a decadent treat, top it with our Keto Whipped Cream made from powdered erythritol.
Covering the bowl with plastic wrap will prevent the mixture from “sweating” and forming a film (or “skin”, gross) on top of the pudding as it chills. Be sure the plastic wrap is pressed against the top of the pudding, with zero space or air in between.
Freeze your leftover low carb pudding in an airtight container for an incredible ice-cream-like dessert. Frozen sugar-free pudding will last 1 to 2 months!

What Do We Mean By “Healthy?”

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5 from 1 vote

Keto Chocolate Pudding

Prep Time5 mins

Cook Time10 mins

Chill Time12 hrs

Total Time12 hrs 15 mins

Course: Dessert

Cuisine: American

Keyword: easy to make, low carb, sugar free

Servings: servings

Calories: 246kcal

Author: Megan | Easy Healthy Recipes

Equipment

Medium saucepan
Whisk
Medium bowl
Plastic Wrap

Ingredients

For the Pudding

⅔ cup Swerve Confectioners, see Notes
½ cup cocoa powder
1 teaspoon xanthan gum
¼ teaspoon salt
2 ¼ cups heavy cream
1 teaspoon vanilla extract

For the Whipped Cream (Optional)

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons Swerve Confectioners, see Notes

Instructions

For the Chocolate Pudding

In a medium saucepan, combine Swerve, cocoa powder, salt, and xanthan gum. Whisk well.
Cook over medium-low heat, whisking frequently. Don't let mixture come to a rolling boil. It should cook gently and slowly. Heat and whisk until pudding is thick enough to coat the back of a spoon.
Remove from heat. Stir in vanilla extract.
Pour into bowl or other container. Cover tightly with plastic wrap. Refrigerate overnight or until firm.

For the Whipped Cream (Optional)

Mix all ingredients in a chilled metal mixing bowl. Use a hand mixer or whisk, and mix until stiff peaks form, approximately 5 to 8 minutes.

Notes

If you don’t have Swerve Confectioners (or another brand of powdered erythritol) on hand, you can make your own using Swerve Granular! Simply pulse the granulated erythritol in a food processor until it reaches the consistency of powdered erythritol.
To avoid a film, keep the pudding covered tightly with plastic wrap at all times, except when you’re serving it. The plastic wrap should touch the surface of the chocolate pudding.

Nutritional info shown is for one serving of chocolate pudding without whipped cream. Chocolate pudding recipe yields 8 servings total.

Nutrition

December 17, 2020 Desserts

Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you’ve been searching for! They’re fun to eat, thanks to their satisfying “snap”, and absolutely full of delicious flavors the whole family will love.

A white plate of 5 gluten free ginger snap cookies

What Makes This Recipe So Good

That rich molasses & brown sugar flavor is enhanced by ginger, cinnamon, clove, and nutmeg resulting in an absolutely delicious cookie that’s perfect year-round, but especially in the winter.
In addition to being gluten free, these cookies also have less sugar than other traditional cookies.
It’s a great make-ahead dessert for holiday parties or any time at all! Store the fully-cooled cookies in an airtight container at room temperature. If stored properly, they’ll last 5 to 7 days.
The dough can be frozen for up to 3 months. Follow the steps below, chill the cookie dough balls in the refrigerator for an hour, then place the chilled dough in an airtight container or zipper bag. When you’re ready to bake them, let the dough sit out for 30 minutes or so, then roll in the cinnamon sugar topping and bake as instructed below.

Gluten Free Ginger Snaps Ingredients

Blackstrap Molasses – Molasses is a thick, dark, natural syrup that results from boiling cane sugar. Blackstrap molasses, specifically, comes from boiling the sugar an additional time, giving it the darkest color and boldest flavor. It has less sugar than light or dark molasses and is a little salty.

Ginger – With a slightly sweet, spicy flavor, ginger root and powdered ginger are common seasonings in Asian and Indian foods. In addition to being tasty, ginger also has a lot of health benefits. Most notably, it’s a natural remedy for stomach ailments like indigestion and nausea.

How to Make Gluten Free Ginger Snaps

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In one bowl, mix together butter and brown sugar, then add the remaining wet ingredients and mix until combined. In another bowl, whisk together the dry ingredients. Bring everything together and blend until you have a smooth, gingery dough. Let the dough chill in the refrigerator for at least one hour.

Now for the fun part! Use a cookie scoop with a release handle to portion the dough into balls. Roll the dough balls in a light coating of cinnamon, sugar, and nutmeg, and place them on a baking sheet lined with parchment paper.

Bake the ginger snaps at 350° and soak up the spicy, warm aroma that’s filling your kitchen now. YUM! The cookies will crack as they bake, giving them that classic ginger snap appearance.

Take them out of the oven and let them rest on the pan for 3 to 5 minutes, then transfer them to a cooling rack. Let them cool completely, then serve!

Chef’s Tips

When you’re measuring gluten free flour, always spoon the flour in the measuring cup and level it off.
The ginger snaps will puff a little in the oven, but as they cool, they’ll flatten into a crispy cookie. After you take them out of the oven, let them rest on the warm pan for 3 to 5 minutes to finish baking before you transfer them to a cooling rack.
These cookies are very fragrant, so be careful how you store them. Keeping them with other cookies may cause the other cookies to pick up the scent and flavor of the ginger snaps, so it’s best to store them separately.
Be careful not to overbake your gluten free ginger snaps. Because the dough is dark, it’s harder to gauge when they’re ready. Keep in mind they’ll continue baking on the sheet pan after you remove them from the oven, too.

What Do We Mean By “Healthy?”

More Gluten Free Recipes

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Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you've been searching for! They're fun to eat, thanks to their satisfying "snap", and absolutely full of delicious flavors the whole family will love.

Prep Time10 mins

Cook Time15 mins

Cooling Time5 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: christmas party, gingerbread, holiday recipe

Servings: cookies

Calories: 95kcal

Author: Megan | Easy Healthy Recipes

Equipment

2 mixing bowls
Hand mixer or stand mixer
Whisk
Cookie scoop (optional)
Parchment paper

Ingredients

For the Ginger Snaps

¾ cup unsalted butter
1 cup brown sugar
1 egg
¼ cup blackstrap molasses
1 ½ teaspoon vanilla
2 cups gluten free all-purpose flour level
½ teaspoon xanthan gum see Notes
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda

For the Cinnamon Sugar Coating

¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Preheat oven to 350° Fahrenheit. In a large mixing bowl, combine the butter and brown sugar using a hand mixer or stand mixer.
Add egg, molasses, and vanilla. Beat until combined.
In a separate bowl, whisk together the flour, xanthan gum (if using), ginger, cinnamon, nutmeg, ground cloves, and baking soda until combined.
Add the dry ingredients to the wet ingredients. Mix until combined and smooth.
Cover bowl and chill dough for at least 1 hour. Once chilled, use a tablespoon or cookie scoop to scoop dough into balls.
Mix sugar, cinnamon, and nutmeg together in a separate bowl.
Roll dough balls in cinnamon sugar mixture. Place coated dough on parchment-paper-lined baking sheet. Space dough balls approximately 2 inches apart, to avoid dough spreading together during baking.
Bake for 15 minutes or until crispy on the edges. Cookies should have a cracked exterior. Let cool for 3 to 5 minutes before transferring to a cooling rack.

Notes

You only need to use xanthan gum if your gluten free all-purpose flour doesn’t contain it already. Check the label!
Store the baked cookies in an airtight container for 5 to 7 days.
Baked ginger snaps can be frozen in an airtight container for 2 to 3 weeks.
Unbaked ginger snap dough balls can be frozen in an airtight container for up to 6 months. When ready to bake, let the dough sit out for 30 minutes, then roll the dough in the cinnamon sugar mixture and bake as instructed.

Nutrition

December 15, 2020 Desserts

Vegan Crème Brûlée

Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!

Vegan creme brulee in a white ramekin with a raspberry garnish

What Makes This Recipe So Good

It’s fun to make and to eat! First of all, how often do you get to use a blowtorch in your cooking?! Then you’ve got a sweet, crunchy top layer with the contrast of a smooth, creamy custard below…. MMM!
It’s surprisingly easy – like way easier than traditional crème brûlée – and doesn’t require a water bath or any extraneous baking.
It’s a great make-ahead dessert for holiday parties or special occasions. Prepare the custard, cover the ramekins tightly, and refrigerate up to 3 days. Dust with sugar and torch right before serving.

Fun Fact: “Crème Brûlée” is French for “burnt cream”.

Ingredients for Vegan Crème Brûlée

Cashews – These sweet nuts are a great source of vitamins and magnesium, and some studies show they have heart benefits, too. For this recipe, you’ll want to use cashews that are unsalted and unflavored – we refer to them as “raw” cashews. They aren’t technically raw, though, because they’ve been steamed to remove chemicals left behind from their toxic shells.

Arrowroot Powder – Arrowroot is a gluten-free, grain-free, vegan, paleo-friendly thickening agent. It’s similar to cornstarch, but with more dietary fiber and more calcium. It’s extracted from arrowroot without using high heat or harsh chemicals.

How to Make Vegan Crème Brûlée

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

This recipe starts on the stove, so grab your favorite saucepan and let’s get bubbling! Bring the milk, arrowroot, and cashews to a boil, then remove them from the heat and mix in sugar, vanilla, and just a tiny bit of turmeric.

Blend everything together in a blender until the cashews are fine, then divide your mixture among ramekins and let them chill in the fridge for a few hours.

Once the custard is set, top your ramekins with a dusting of sugar and caramelize it with a blowtorch! Crack the top shell with a spoon, serve, and enjoy!

Hand holding a blowtorch setting the top layer of vegan creme brulee

Chef’s Tips

For the creamiest crème brûlée possible, use full-fat coconut milk that has at least 12 grams of fat. Lower fat coconut milks will also take longer to set up.
If you don’t own a blowtorch and don’t want to buy one, you can get a similar effect using the broiler in your oven. Move your oven rack to the highest placement, and let the ramekins set out for a few minutes before broiling so they don’t crack. The top layer won’t get as crunchy with this method, and the custard will be warmed a little, but it gets the job done!
Be careful when blending hot liquids! Because hot liquids are thin and form a higher vortex, they can climb the sides of the blender and force the lid off, even if you’re holding it down. Allow the liquid to cool a little first, and don’t fill the blender more than halfway – you can work in batches if you need to. Remove the center insert from the blender lid, and hold a kitchen towel over the opening to allow the steam to vent. Start blending slowly then gradually increase the speed.

What Do We Mean By “Healthy?”

Ramekin containing vegan creme brulee and raspberries

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Vegan Crème Brûlée

Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!

Cook Time15 mins

Setting Time5 hrs

Total Time5 hrs 15 mins

Course: Dessert

Cuisine: French, Vegan

Keyword: arrowroot, cashews, dairy-free

Servings:

Calories: 930kcal

Author: Megan | Easy Healthy Recipes

Cost: $10

Equipment

Blender
2-ounce ramekins or crème brûlée dishes
blowtorch or broiler

Ingredients

2 cans coconut milk
4 tablespoons arrowroot powder
2 cups raw cashews
¾ cup vegan granulated sugar see Notes
2 tablespoons vanilla extract
pinch of turmeric see Notes
2 teaspoons vegan granulated sugar for topping

Instructions

Combine coconut milk, arrowroot, and cashews in a small saucepan. Bring to boil, then turn off heat and remove.
Add in sugar, vanilla, and a pinch of turmeric.
Transfer mixture to blender. Blend until smooth, making sure to blend all cashew pieces well.
Pour liquid into small ramekins or crème brûlée dishes. Chill in refrigerator until set, approximately 4 to 5 hours.
Once set, top with sugar and caramelize with a blowtorch until evenly browned. Crack top layer with a spoon and enjoy.

Notes

Not all sugar is vegan, so be sure to use a vegan sugar, like Sugar in the Raw.
For gluten-free vegan crème brûlée, make sure your turmeric is gluten free. Most herbs and spices are safe, especially if they’re fresh, but some manufacturers may add a little flour to prevent caking.
If you don’t have a blowtorch, you can get the same effect in the oven. Place the ramekins of set custard under the broiler for 1 to 3 minutes, or until the sugar is evenly browned.

Nutrition

December 10, 2020 Desserts

Keto Truffles

With less than 1g net carbs per truffle, these decadent 3-ingredient chocolate keto truffles are an amazing dessert for holidays and special occasions.

What Makes This Recipe So Good

They’re perfect for holidays or special occasions because they’re decadent and feel like an indulgence, without any food-guilt.
Just like traditional truffles, these keto truffles are firm but soft and creamy. You won’t be able to tell by the texture that these are low-carb!
They’re fun to make! Yes, you’ll get your hands dirty (so maybe wear gloves, or keep a damp rag nearby) but the mess is absolutely worth it.

Ingredients for Keto Truffles

Lily’s Chocolate – Lily’s is gluten-free, keto, paleo, and has no processed sugars, and it still tastes amazing! The 55% dark chocolate chips are also dairy-free.

Heavy Whipping Cream – HWC is a keto staple thanks to its low-carb, high-fat content. It’s perfect for this recipe because it’s so thick – anything thinner (like half and half) won’t set up properly once the chocolate is mixed in.

How to Make Keto Truffles

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by heating heavy whipping cream in a small saucepan until it simmers. Be careful not to let your cream boil! As soon as it starts to bubble, remove it from the heat and pour it into a bowl of chocolate chips.

Resist the urge to stir immediately here – letting the cream and chocolate chips sit together for 2-3 minutes will soften the chocolate without making it seize. Then you can stir until it’s smooth!

Portion out your chocolate onto a parchment-paper lined baking sheet, and use your hands to roll the portions into balls. How many keto truffles you end up with will depend on the size of the utensil you use to portion them, so keep that in mind when you’re planning menus and calculating macros.

At this point, you can roll the truffles in cocoa powder and call it a day, or you can dip them in a chocolate sauce coating and garnish with the toppings of your choice! Keep the prepared truffles chilled to store, but serve them closer to room temperature.

The chocolate sauce coating is super easy to make! Just melt a half cup of chocolate chips with one tablespoon coconut oil in the microwave in 30-second bursts. Stir between each microwave session so you can make sure the chocolate is smooth and not seizing.

The easiest way to coat the keto truffles with chocolate sauce is to place a truffle in the bowl, use a fork to turn it around, and lift it out. Plop it onto parchment paper and keep on rolling! Top the coated truffles with anything you want – sea salt, sugar-free sprinkles, chopped almonds, and chopped hazelnuts are all excellent choices!

Process photo for keto truffles in chocolate sauce

Chef’s Tips

We use vanilla extract in this recipe, but you can also use peppermint extract, almond extract, or cinnamon to mix up the flavors!
To make these keto truffles dairy-free, use coconut cream instead of heavy whipping cream. You may need to increase the amount of chocolate you use, to keep the consistency thick.
Use a cookie scoop with a release handle for easy and consistent portioning! If you don’t have one, you can use a teaspoon or tablespoon, but keep a toothpick handy to loosen the chocolate from the scoop.
Work quickly when shaping your truffles, because the heat from your hands will cause the chocolate to soften. If it does, just pop them back in the refrigerator for 5 minutes or so until they’re firm again.
Freeze the rolled truffles for 10-15 minutes before dipping them in the chocolate sauce. They’ll hold their shape better since they’ll take longer to melt.
Garnish with sea salt, sprinkles, or chopped nuts while the chocolate sauce coating is still warm! If you wait until the sauce is cool, your toppings won’t stick.

What Do We Mean By “Healthy?”

Keto truffles with cocoa powder, sea salt, and chocolate sprinkles

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Keto Truffles

With less than 1g net carbs per truffle, these decadent 3-ingredient chocolate keto truffles are an amazing dessert for holidays and special occasions.

Prep Time5 mins

Cook Time15 mins

Chilling Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: chocolate chips, low carb, sugar free

Servings: truffles

Calories: 114kcal

Author: Megan | Easy Healthy Recipes

Cost: $8

Ingredients

For the Truffles

9 ounces Lily’s chocolate chips dark, milk, or semi-sweet
⅔ cup heavy whipping cream
¼ teaspoon vanilla

For the Chocolate Coating

½ cup Lily's chocolate chips dark, milk, or semi-sweet
1 tablespoon coconut oil

For the Toppings (all optional)

cocoa powder
chocolate sprinkles sugar-free
sea salt

Instructions

For the Truffles

Heat heavy whipping cream to simmer in a small saucepan. Stir frequently. Add any flavoring.
Once cream is just simmering, pour over chocolate chips in a separate bowl. Allow cream and chocolate to mingle, 2-3 minutes, then stir until smooth.
Let mixture cool, then place in refrigerator until firm but pliable.
Scoop tablespoon-sized portions onto a parchment-lined sheet pan. Roll individual portions quickly in hands to shape into balls, being careful not to melt chocolate. If chocolate softens, return to refrigerator to firm, approximately 5 minutes.
If desired, roll chocolate balls in cocoa powder to coat, or dip in chocolate sauce and garnish.

For the Chocolate Coating

Combine chocolate chips and coconut oil in small bowl. Microwave in 30-second bursts, stirring well between each, until just melted and completely smooth.
Place truffles one-at-a-time in bowl of melted chocolate and turn completely with fork to coat. Lift truffle and let excess sauce fall, scraping bottom of fork along edge of bowl to assist.
Place truffle on parchment-lined sheet pan and let set. Top with sea salt, sugar-free sprinkles, chopped nuts, or other desired toppings.

Notes

Store refrigerated up to one week. Serve and eat closer to room temperature.
For dairy-free keto truffles, use coconut cream instead of heavy whipping cream, and use Lily’s 55% dark chocolate chips.

Nutrition

December 8, 2020 Beverage

Keto Chocolate Milk

This velvety keto chocolate milk recipe is an easy and delicious way to incorporate a childhood favorite into a low-carb lifestyle. Only 3 grams net carbs per glass means you can make this a regular part of your keto meal plan with no guilt.

What Makes This Recipe So Good

It’s so easy to make! All you really have to do is stir and drink!
It’s budget friendly! You only need a few keto pantry staples to whip up a batch of delicious chocolate milk, so your belly and your wallet will thank you.
It’s a perfect make-ahead treat! The prepared chocolate milk will keep in the refrigerator for 3 to 5 days. You can also easily double or triple the ingredients to make a large batch of chocolate milk.

Keto Chocolate Milk Ingredients

Powdered Erythritol – Erythritol is a versatile, natural, sugar substitute with no calories and no glycemic impact. Because it’s a sugar alcohol, you can subtract all of its carbs when you count macros, leaving you with zero net carbs – perfect for keto! We love Confectioners’ Swerve, but you can use any brand you like.

Heavy Cream – Heavy cream makes this recipe velvety smooth, and adds a little richness to the cocoa flavor. Unsweetened almond milk is low carb but doesn’t have much fat, so the heavy cream picks up the slack and keeps this recipe keto.

How to Make Keto Chocolate Milk

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by whisking hot water with cocoa powder until you’ve got a slurry-type mixture. Use just enough water to dissolve the cocoa – too much will make your milk watery! Mix in the remaining ingredients until everything is fully combined, then serve cold. Enjoy!

Chef’s Tips

To fully dissolve the cocoa powder, be sure your water is hot. The powder won’t dissolve well in cold or room temperature water, and you’ll be left with clumps.
Since this is a keto chocolate milk recipe, only use just enough water to dissolve the cocoa powder. You don’t want the overall drink to be too watery.
Cocoa powder is naturally keto-friendly, but some brands have added sugars that disqualify them. Be sure to use an unsweetened cocoa powder (usually found in the baking aisle) to keep this recipe compliant.
Use powdered erythritol rather than granulated erythritol to keep the texture smooth. Granulated erythritol can feel gritty, especially in cold recipes. If you only have granulated, you can pulse it in the food processor until it’s the consistency of powdered erythritol.

What Do We Mean By “Healthy?”

More Decadent Keto Recipes

Two glasses of keto chocolate milk surrounded by chocolate chips with red and white striped straws

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5 from 1 vote

Keto Chocolate Milk

This velvety keto chocolate milk recipe is an easy and delicious way to incorporate a childhood favorite into a low-carb lifestyle.

Cook Time3 mins

Total Time3 mins

Course: Beverage

Cuisine: American

Keyword: cocoa, comfort food, low carb

Servings:

Calories: 225kcal

Author: Megan | Easy Healthy Recipes

Cost: $3

Ingredients

1 tablespoon hot water see Notes
2-3 tablespoons unsweetened cocoa powder see Notes
2-3 tablespoons powdered Swerve or erythritol see Notes
½ cup almond milk or any nut milk, unsweetened
½ cup heavy cream

Instructions

Mix hot water and cocoa powder until combined.
Add in powdered erythritol, milk, and cream. Stil until combined.

Notes

Start with one tablespoon hot water. Add more hot water by the teaspoon if needed to form a syrupy liquid with the chocolate powder.
If you like really chocolatey chocolate milk, add more cocoa powder.
If using Confectioners’ Swerve, use 2 tablespoons. For other powdered erythritols, use 2-4 tablespoons, to taste.

Nutrition

November 12, 2020 Desserts

Gluten Free Pecan Pie

This gluten free pecan pie is perfect for the holidays! Sweet and creamy inside with a crunchy, salty topping, it’s so easy to make and tastes just like the real thing.

What Makes This Recipe So Good

Pecan pie is one of our favorite Southern desserts for the holidays. With a creamy, gooey center that’s perfectly sweet and a crunchy, nutty top, it’s a tradition for a reason.
This gluten free pecan pie is so rich and creamy, yet it’s surprisingly easy to throw together. It’s perfect for when you want an easy, yet delicious dessert to wow your guests at Thanksgiving or Christmas.
This recipe can either use a store-bought gluten free pie crust, or you can make your own (we linked to one of our faves in the top tips). This recipe can be as easy or as homemade as you like!

How To Make Gluten Free Pecan Pie

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In a large mixing bowl, whisk together the sugar, butter, maple syrup, eggs, vanilla, and sea salt. Fold in the pecans.

Pour the filling into the pie crust and place the pie on a large baking sheet. Bake until the pie doesn’t jiggle. Let the pie cool before you serve with whipped cream or vanilla ice cream.

Top Tips For Making

You can use a store-bought gluten free pie crust, or try making this one from our keto pumpkin pie recipe.
We used vegan butter and coconut sugar for this recipe, but you can also use traditional butter and granulated sugar if you prefer.

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Gluten Free Pecan Pie

This creamy and crunchy pecan pie is gluten free and perfect for the holidays!

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert, pecans, thanksgiving

Servings: servings

Calories: 467kcal

Cost: $3

Ingredients

1 gluten-free pie crust unbaked
1 cup coconut sugar
1 cup maple syrup
4 tablespoons vegan butter melted
3 large eggs room temperature
1/2 teaspoon sea salt
1 teaspoon vanilla extract
2 cups pecan halves

Instructions

Preheat oven to 400º F. In a large mixing bowl, whisk together the coconut sugar, vegan butter, maple syrup, eggs, vanilla extract, and sea salt. Fold in pecan halves.
Pour filling into the pie crust and put pie on a large baking sheet. Place the baking sheet in the oven and bake for 20 minutes. Reduce temperature to 350º F and bake for an additional 25-30 minutes. Pie is ready when the filling doesn’t jiggle. Place on a wire rack to cool. Chill completely before slicing and serving.

Notes

Pie crust: You can use a store-bought gluten free pie crust, or try making this one from our keto pumpkin pie recipe.
Ingredient variations: Can also use traditional butter and/or granulated sugar in place of vegan butter and coconut sugar.

Nutrition

November 10, 2020 Desserts

Gluten Free Gingerbread

This gluten free gingerbread is deliciously spiced, sweet, and perfect for the holidays. Soft and moist with a dusting of powdered sugar, it’s as richly flavored as the traditional, but with absolutely no gluten.

What Makes This Recipe So Good

This gingerbread is surprisingly easy to make and perfect for winter and Christmas. Spiced with traditional ginger, cinnamon, cloves, and a dash of molasses, it’s amazingly sweet and moist.
Made with gluten-free ingredients, it’s naturally vegetarian and easy to make vegan with a few simple swaps.

How To Make Gluten Free Gingerbread

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In a large bowl, cream together the sugars and butter. Beat in the egg, then mix in the molasses.

In a separate bowl, sift together the dry ingredients, then blend into the creamed mixture. Stir in the hot water.

Pour into a prepared pan and bake until a knife inserted in the center comes out clean. Let cool, then dust with powdered sugar, if desired, and slice. Serve with whipped cream and cherries or cranberries if you like.

Top Tips For Making

Make sure your gluten free flour contains xanthan gum. If it doesn’t, you’ll definitely want to make sure you add some, otherwise the texture of your gluten free gingerbread will not be as light and fluffy as a traditional recipe!
To make this recipe vegan, use vegan butter and a flax egg.

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Gluten Free Gingerbread

This deliciously spice gingerbread is absolutely perfect for the holidays.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Cuisine: English

Keyword: baking, christmas, gluten free flour

Servings: servings

Calories: 338kcal

Cost: $4

Ingredients

1/2 cup brown sugar
1/2 cup butter
1 egg
1 cup molasses
2 cups gluten-free flour
1/2 teaspoon xanthan gum only if your flour does not contain xanthan gum
2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups hot water
1 teaspoon apple cider vinegar
powdered sugar for dusting, if desired
whipped cream for serving, optional
cranberries or cherries for serving, optional

Instructions

Preheat oven to 350º F. Grease and flour a 9×9 inch square pan. In a large bowl, cream together the sugars and butter.
Beat in the egg, then mix in the molasses.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water.
Pour into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Continue baking another 10-15 minutes if necessary. Allow to cool in the pan before serving. Dust with powdered sugar and serve with whipped and cranberries or cherries, if desired.

Notes

Flour notes: Make sure your gluten free flour contains xanthan gum or add 1/2 tsp xanthan gum if it does not.
Vegan: Sub egg with flax egg and butter with vegan butter.

Nutrition