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Keto Chocolate Covered Strawberry Cupcakes

December 27, 2024SarahCakes & Cupcakes, Desserts, KetoNo Comments

If you’re searching for the perfect keto Valentine’s Day dessert, these keto chocolate covered strawberry cupcakes are just what you need! Soft, moist chocolate cupcakes filled with a luscious strawberry whipped cream, topped with rich chocolate ganache and fresh strawberries, they’re decadent yet low in carbs. Whether you’re celebrating Valentine’s Day, Mother’s Day, or just want a healthy treat, these cupcakes deliver on flavor and presentation.

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For added nutrition, I infused these cupcakes with collagen protein, but you can feel free to leave it out if you prefer. Collagen is known for supporting healthy skin, hair, and joints, making these cupcakes not only delicious but also nourishing. You can choose to make these cupcakes using your favorite keto cake mix (my go-to is from my very own company, FitBake!) or try the homemade version included in this recipe. Either way, they’re sure to impress!

Why You’ll Love These Cupcakes

Low Carb: Only 5g net carbs per cupcake.
Nourishing Ingredients: Optional collagen protein adds health benefits.
Versatile: Perfect for keto Valentine’s Day or any special occasion.
Customizable: Use a keto cake mix or make them from scratch.

Ingredients Explained

For the Cupcakes (if not using cake mix)

Coconut Flour

Coconut flour is a low-carb, high-fiber flour that keeps these cupcakes keto-friendly. It also absorbs a lot of liquid, helping create a soft, tender crumb.

Collagen Protein Powder (Optional)

Adding collagen not only boosts the protein content but also supports skin elasticity and joint health. Studies suggest collagen supplementation may improve skin hydration and elasticity over time (source: Nutrients, 2019).

Sugar-Free Sweetener

Using a granulated sweetener like erythritol or allulose keeps the cupcakes sweet without adding carbs. These sweeteners also have minimal impact on blood sugar levels (source: Journal of Nutrition, 2018).

Dutch-Processed Cocoa Powder

This type of cocoa powder has a smoother, richer chocolate flavor compared to natural cocoa, giving the cupcakes a deep, indulgent taste.

Baking Powder and Salt

These are essential for structure and flavor balance. The baking powder helps the cupcakes rise beautifully.

Oil of Choice (I used Avocado Oil)

A healthy fat with a neutral flavor, avocado oil provides moisture and richness to the cupcakes. You can also use a different type of neutrally flavored liquid oil if you prefer. I recommend using one that is liquid at room temperature, unlike coconut oil which is solid at room temperature.

Milk of Choice (I used Unsweetened Almond Milk)

A low-carb milk alternative that keeps the batter light while adding a touch of creaminess.

Eggs

Eggs provide structure and help the cupcakes rise. They also add moisture to the batter.

Vanilla Extract

Vanilla enhances the overall flavor of the cupcakes, complementing the chocolate and strawberry notes.

For the Filling and Topping

Heavy Cream

Whipped heavy cream creates a light, fluffy filling. It’s naturally low in carbs and adds richness.

Sugar-Free Strawberry Syrup

This adds a burst of strawberry flavor to the whipped cream filling without the sugar. Brands like ChocZero or Torani are great options. I used ChocZero.

Pink Food Coloring (Optional)

A fun way to give the strawberry filling a festive, vibrant color. I used a natural food coloring powder.

Sugar-Free Chocolate Chips

Melted together with heavy cream, these create a silky ganache for topping the cupcakes. Brands like Lily’s or ChocZero work well.

Fresh Strawberries

The perfect garnish! Dipping them in chocolate makes these cupcakes reminiscent of classic keto chocolate covered strawberries.

How to Make Keto Chocolate Covered Strawberry Cupcakes

Option 1: Using a Keto Cake Mix

My favorite shortcut for this recipe is using my FitBake chocolate cake mix. It’s not only delicious but also convenient, and it’s available on both shopfitbake.com or on Amazon (with free shipping if you have Prime). Each cupcake (not including toppings) comes out to just 90 calories and 2 net carbs when using this mix. Here’s how to use it:

Combine one bag of FitBake cake mix with two scoops of unflavored collagen protein powder (adding the collagen powder is 100% optional).
Prepare the batter according to the package instructions.
Divide the batter into 10 cupcake liners and bake at 350°F for 17-20 minutes.
Allow the cupcakes to cool completely before adding the filling and topping.

Option 2: Homemade Keto Chocolate Cupcake Recipe

If you prefer to make the cupcakes from scratch, follow the homemade recipe:

In one bowl, mix coconut flour, sweetener, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together avocado oil, almond milk, eggs, and vanilla extract.
Gradually mix the dry ingredients into the wet until smooth.
Divide the batter into 12 cupcake liners and bake at 350°F for 17-20 minutes.
Let the cupcakes cool completely.

Assembling the Cupcakes

Make the Strawberry Cream Filling:
- Whip 1/2 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold in sugar-free strawberry syrup and pink food coloring, if using.
Fill the Cupcakes:
- Cut a small hole in the center of each cupcake and fill with the strawberry cream.
- Place the top back on (optional).
Top with Ganache:
- Melt 3/4 cup sugar-free chocolate chips with 1/3 cup heavy cream until smooth.
- Spread the ganache over each cupcake.
Add the Chocolate Covered Strawberries:
- Dip halved strawberries in the remaining ganache and place one on top of each cupcake.
Let the ganache set before serving.

Tips for Perfect Keto Cupcakes

Room Temperature Ingredients: Using room-temperature eggs and milk helps create a smoother batter.
Don’t Overmix: Overmixing can lead to dense cupcakes.
Cool Completely: Ensure the cupcakes are fully cooled before filling or frosting to prevent melting.

Frequently Asked Questions

Can I use a different keto cake mix?

Yes! While FitBake is my favorite, you can use any keto cake mix or really, any cake mix you prefer if you don’t need them to be strictly keto.

How do I store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor.

Can I freeze these cupcakes?

Yes! Freeze the unfilled cupcakes in an airtight container for up to 2 months. Thaw and add the filling and topping when ready to serve.

Is the collagen protein necessary?

No, it’s totally optional. However, it adds a boost of protein and potential health benefits, making these cupcakes even more nourishing.

Why Collagen Protein?

Collagen is a versatile supplement that’s easy to incorporate into recipes like these cupcakes. It supports:

Skin Health: Improves elasticity and hydration (source: Nutrients, 2019).
Joint Support: May reduce joint pain (source: Current Medical Research and Opinion, 2017).
Gut Health: Promotes a healthy gut lining (source: International Journal of Clinical Pharmacy, 2020).

Adding collagen to desserts is an easy way to sneak in these potential benefits while enjoying a sweet treat.

Celebrate with Keto Chocolate Covered Strawberry Cupcakes

These keto chocolate covered strawberry cupcakes are perfect for celebrating Valentine’s Day, Mother’s Day, or any special occasion. They’re beautiful, delicious, and guilt-free, with only 5g net carbs per serving. Whether you use the homemade recipe or a keto cake mix, you’ll end up with a dessert everyone will love.

If you try this recipe, please leave a comment and a rating below! Don’t forget to snap a photo and tag me on Instagram @sarahsfitfood. I can’t wait to see your creations.

XO,

Sarah

Keto Chocolate Covered Strawberry Cupcakes

@sarahsfitfood

Make these soft, moist keto chocolate covered strawberry cupcakes for Valentine's Day, Mother's Day, or any day! These low-carb cupcakes are super easy to make!

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Prep Time 30

Cook Time 20

Course Dessert, Snack

Cuisine American

Servings cupcakes

Calories 218 kcal

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Ingredients

Cupcakes:

1 bag FitBake chocolate cake mix prepared according to package
2 scoops unflavored collagen protein powder optional

Or, to make your own cupcakes:

3/4 cup coconut flour 84g
2 scoops unflavored collagen protein powder optional
1 cup granulated sugar-free sweetener 192g
1/2 cup Dutch processed cocoa powder 40g
2 tsp baking powder 8g
1/2 tsp salt 3g
1/2 cup oil of choice 120ml
1/2 cup milk of choice 120ml
4 large eggs
1 tsp vanilla extract 5ml

Filling & Toppings:

1/2 cup + 1/3 cup heavy cream divided
3 tbsp sugar-free strawberry syrup
Pink food coloring optional
3/4 cup sugar-free chocolate chips
5 fresh strawberries halved

Instructions

If using cake mix, add cake mix and collagen peptides together in a mixing bowl. Stir until combined. Prepare cake batter according to package instructions.
Divide batter into a cupcake pan lined with paper liners. I made 10 cupcakes (may vary depending on the mix you use).
To make your own cupcakes (makes 12 cupcakes rather than 10 with the mix): In a bowl, combine all dry cupcake ingredients. In a separate bowl, whisk together all wet cupcake ingredients. Add dry into wet, and stir until smooth. Divide batter between 12 cups.
Bake at 350°F for 17-20 minutes. Allow to cool.
Add 1/2 cup heavy cream to a bowl and beat with electric mixer until stiff peaks form. Add strawberry syrup and pink food coloring, if desired.
Cut a hole out of the center of each cupcake. Fill with strawberry cream.
Cut the top off the cut-out pieces and place back on top of the cream (optional)
Melt chocolate chips and 1/3 cup of cream together until smooth.
Spread a layer of chocolate on top of each cupcake, reserving enough to dip the strawberries in.
Cut strawberries in half. Dip halved strawberries in chocolate and place one on top of each cupcake.
Allow chocolate to set, and enjoy!

Notes

Nutrition: Nutrition was calculated when using FitBake cake mix according to the classic moist preparation style on the back of the package. Nutrition will vary slightly when using the homemade recipe.

Cake Mix: Use any chocolate keto cake mix you prefer, however FitBake is recommended for convenience, macros, ingredients, and flavor.

Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Freeze unfilled cupcakes in an airtight container for up to 2 months. Thaw and add filling and topping before serving.

Collagen: Collagen protein powder is optional but adds protein and health benefits. I’ve used Vital Proteins or Nordic Naturals.

Sugar-Free Strawberry Syrup: Sugar-free strawberry syrup enhances the whipped cream filling. I used ChocZero brand.

Nutrition

Calories: 218kcalCarbohydrates: 17gProtein: 8gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 79mgSodium: 266mgPotassium: 111mgFiber: 12gSugar: 1gVitamin A: 271IUVitamin C: 4mgCalcium: 86mgIron: 2mg

Keyword chocolate covered strawberry cupcakes, keto chocolate cupcakes, keto cupcake recipe, keto valentine’s day, low carb cupcakes

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Gluten Free Keto Pop Tarts: Cookies and Creme

December 26, 2024SarahBreakfast, Desserts, KetoNo Comments

There’s something so nostalgic about pop tarts. For me, they bring back memories of that irresistible combination of flaky crust, creamy filling, and sweet frosting. One of my favorite flavors has always been frosted cookies and creme. I just love the Oreo-style chocolatey crust, smooth vanilla filling, and sweet frosting topped with cookie crumbles. But, with 67 grams of carbs and 38 grams of sugar per serving, plus a laundry list of questionable ingredients, they just don’t fit into my current lifestyle.

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So, I set out to recreate one of my favorite flavors—frosted cookies and creme pop tarts—with a healthy twist. These keto pop tarts are a low-carb, gluten free, homemade version of the classic treat, but with none of the guilt. Packed with wholesome ingredients, they’re the perfect healthy pop tarts alternative that still delivers all the flavor and texture you remember. And let me tell you, they’re just as magical as the originals!

Let’s take a look into what makes these homemade pop tarts so special, how they compare to store-bought versions, and everything you need to know to make your very own legendary keto pop tarts.

Why These Keto Pop Tarts Are a Game-Changer

Unlike traditional pop tarts, which are loaded with enriched flours, refined sugars, and unhealthy oils, this homemade pop tarts recipe uses nutrient-dense, keto-friendly ingredients. Each gluten free pop tart comes out to just 2.5g net carbs, making them perfect for a low-carb lifestyle. And with only 1g of sugar per serving, they’re a far cry from the sugar bombs you’ll find in the cereal aisle. Plus, the chocolate cookie crust, creamy vanilla filling, and sweet frosting sprinkled with cookie crumbles? It’s everything you loved about the original cookies and creme pop tarts but a lot better for you.

The Ingredients That Make It Work

Gluten Free Pop Tart Dough

Blanched Almond Flour Almond flour serves as the base for the dough, providing a rich, nutty flavor and a tender texture. It’s gluten-free, low in carbs, and packed with healthy fats, making it a staple in keto baking.

Coconut Flour Coconut flour helps absorb moisture, giving the dough structure and preventing it from being too crumbly. It’s also high in fiber, which helps keep the carb count low.

Black Cocoa Powder Black cocoa powder is what gives these cookies and cream pop tarts their signature dark, chocolatey flavor and color. It’s less bitter than regular cocoa powder and mimics the flavor of Oreo cookies.

Sugar-Free Sweetener A granulated sugar-free sweetener like erythritol or allulose is used to add sweetness without the carbs. These sweeteners don’t spike blood sugar, making them ideal for keto recipes.

Xanthan Gum Xanthan gum acts as a binder, holding the dough together and giving it elasticity. This is especially important in gluten-free recipes to mimic the texture of traditional dough.

Greek Yogurt Greek yogurt adds moisture to the dough, helping to keep it soft and pliable. It’s also a great source of protein.

Unsalted Butter Butter adds richness and flavor to the dough while also helping to create a flaky texture.

Egg The egg binds the ingredients together and adds structure to the dough, ensuring the pop tarts hold their shape.

Vanilla Creme Filling

Cream Cheese Cream cheese forms the base of the filling, creating a rich and creamy texture that’s perfectly sweet and tangy.

Powdered Sugar-Free Sweetener A powdered or confectioners style sugar free sweetener dissolves easily into the cream cheese, creating a smooth, lump-free filling. It adds just the right amount of sweetness to mimic the original vanilla creme pop tarts filling.

Frosting

Powdered Sweetener Powdered sweetener is the base for the frosting, giving it a smooth, glossy finish. It’s a keto-friendly alternative to traditional powdered sugar.

Unsweetened Dairy-Free Milk A small amount of unsweetened milk helps thin out the frosting to the perfect spreadable consistency. You can also use regular milk, almond milk, or coconut milk.

Vanilla Extract A touch of vanilla extract enhances the flavor of the frosting, adding warmth and depth.

The dough scraps from trimming the pop tarts are baked and crumbled on top of the frosting, adding a crunchy, chocolatey finish that completes the cookies n cream pop tarts look and taste.

How to Make Homemade Pop Tarts

Making these gluten free pop tarts is easier than you might think. Here’s a quick overview of the process:

Prepare the Dough: Mix the dry ingredients, then add the wet ingredients to form a dough. Chill the dough to make it easier to work with.
Make the Filling: Combine the cream cheese and powdered sweetener until smooth.
Assemble the Pop Tarts: Roll out the dough, cut it into rectangles, and fill each one with the vanilla creme filling. Seal the edges with a fork for that classic pop tart look.
Bake: Pop them in the oven until they’re set and slightly firm to the touch.
Frost and Decorate: Once cooled, spread the frosting on top and sprinkle with the crumbled dough scraps.

Not only is this process fun, but it also makes the most delicious homemade pop tarts healthy enough for breakfast or dessert.

Troubleshooting Tips for Perfect Keto Pop Tarts

Even though this recipe is straightforward, there are a few tips and tricks to ensure your gluten-free pop tarts come out perfectly every time:

Chill the Dough: If your dough feels sticky or hard to handle, place it in the refrigerator for 10-15 minutes. Chilled dough is much easier to roll and cut.
Use Parchment Paper: Roll the dough between two sheets of parchment paper to prevent sticking and make cleanup a breeze.
Don’t Overfill: Be sure to leave enough space around the edges of the pop tarts when adding the filling. Overfilling can cause the filling to leak out during baking.
Crimp the Edges Well: Use the tines of a fork to crimp the edges securely. This not only helps seal in the filling but also gives the pop tarts that classic look.
Watch the Baking Time: Since keto flours can burn more quickly than traditional flours, keep an eye on your pop tarts as they bake. They’re done when the edges are set and slightly firm to the touch.

Customizing Your Keto Pop Tarts

While cookies and creme pop tarts are a favorite, there’s no limit to the flavor combinations you can create with this recipe. Here are a few ideas to inspire your next batch:

Strawberry Delight: Swap the vanilla creme filling for a mix of sugar-free strawberry jam and cream cheese.
Chocolate Lovers: Add a small amount of cocoa powder to the frosting for an extra chocolatey finish.
Peanut Butter Dream: Add a bit of peanut butter to the filling, then drizzle with extra peanut butter.
Brown Sugar Cinnamon: This is my ultimate favorite flavor! Should I share a homemade, gluten free version of it next? Let me know in the comments.

Why Choose Gluten Free Pop Tarts?

If you’re following a gluten-free lifestyle, finding a delicious pop tart alternative can feel impossible. Store-bought gluten-free options are rare, and many of them are still packed with sugar and unhealthy ingredients. This gluten free pop tarts recipe is not only free of wheat but also very low-carb, making it perfect for those with dietary restrictions or anyone looking to make healthier choices.

Storing and Serving Tips

Storage: Keep your low-carb pop tarts in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer before transferring them to a freezer bag.
Serving: Enjoy them cold, or reheat them in a toaster oven at a low temperature. Avoid using a traditional toaster, as the frosting may melt off.
Meal Prep Friendly: Make a double batch and store them in the freezer for a quick, grab-and-go breakfast or snack.

FAQs About Keto Pop Tarts

Can I Make These Dairy-Free?

Yes! Simply swap the Greek yogurt and cream cheese for dairy-free alternatives. There are plenty of dairy-free yogurts and cream cheese options on the market to choose from.

How Do I Store These Pop Tarts?

These low-carb pop tarts are best stored in an airtight container in the fridge for up to 3-5 days. You can also freeze them for up to 3 months—just thaw and enjoy!

Can I Toast Them?

Absolutely! Pop them in a toaster oven at a low temperature to warm them up. Avoid using a regular toaster, as the frosting may melt.

What Sweeteners Work Best?

I recommend using erythritol/monk fruit blend sweetener for the best results. For frosting, make sure to use a powdered/confectioners style sweetener. If you don’t need your pop tarts to be strictly sugar free or low carb, feel free to use regular cane sugar. I recommend organic cane sugar as it is usually less processed.

Why Choose Homemade Pop Tarts?

Traditional pop tarts may be convenient, but they’re far from healthy. Let’s take a quick look at the ingredient list for store-bought cookies and creme pop tarts:

Enriched flour
Sugar, dextrose, high fructose corn syrup
Soybean and palm oil
Artificial flavors and colors

These ingredients offer little to no nutritional value and are packed with empty calories. In contrast, this homemade pop tarts recipe uses real, whole-food ingredients that nourish your body while satisfying your sweet tooth. Plus, with only 175 calories per serving, they’re some of the lowest calorie pop tarts you’ll find!

Final Thoughts

These keto pop tarts are a labor of love, and I’m so excited for you to try them. Whether you’re a lifelong fan of Oreo pop tarts or just looking for a healthy pop tarts alternative, this recipe is sure to become a new favorite. The combination of chocolate cookie crust, creamy vanilla filling, and sweet frosting topped with cookie crumbles is pure nostalgia in every bite.

If you give this gluten free pop tarts recipe a try, I’d love to hear what you think! Should I create a homemade version of my ultimate favorite flavor—brown sugar cinnamon—next? Leave a comment, rate the recipe, and don’t forget to post a photo and tag me on Instagram. Seeing your creations makes my day.

XO,

Sarah

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Gluten Free Keto Pop Tarts: Cookies and Creme

@sarahsfitfood

The ultimate gluten free & keto pop tarts recipe: frosted cookies and creme edition! Low carb, gluten free, and sugar free with just 2.5g net carbs per serving. Chocolate crust, creamy vanilla filling, and sweet white icing with Oreo-style cookie crumbles.

Makes 4 large pop tarts, or 8 smaller pop tarts.

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Prep Time 40

Cook Time 15

Course Breakfast, Dessert, Snack

Cuisine American

Servings servings

Calories 175 kcal

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Ingredients

Pop-tart dough:

1/2 cup blanched almond flour 56g
1/4 cup coconut flour 28g
1/4 cup black cocoa powder 20g
1/4 cup granulated sugar-free sweetener 48g
1/2 tsp xanthan gum 1.5g
1/4 cup Greek yogurt 56g
1/4 cup unsalted butter
1 large egg

Filling:

1/2 cup cream cheese 113g
1/3 cup powdered sugar-free sweetener 64g

Frosting:

1/2 cup powdered sugar-free sweetener 96g
2 1/2 tsp unsweetened dairy-free milk
1/8 tsp vanilla extract

Instructions

Preheat oven to 350°F. Line a sheet pan with parchment paper.
Make dough: stir all dry ingredients together in a bowl. Add yogurt, melted butter, and egg to dry ingredients and stir until dough forms. Place dough in the refrigerator while you make the filling.
Combine cream cheese and powdered sweetener and stir until smooth.
Roll dough between parchment paper to about 1⁄8-inch thick. Cut into approximately eight 3.5×4.5-inch rectangles for large pop-tarts, or sixteen ~2×3-inch rectangles for smaller pop-tarts.
Place half of the dough rectangles down on the baking sheet. Distribute filling in the centers of each rectangle, leaving 1⁄2-inch of space around edges.
Top with remaining dough. Press edges down and trim with a knife if needed for cleaner looking edges. Crimp edges with the end of a fork.
Place remaining scraps of dough on the pan to bake along with the pop-tarts (this will be the "crumble" topping).
Bake 12-15 minutes for large pop-tarts, 7-10 minutes for smaller pop- tarts. Allow to cool.
Combine frosting ingredients, and spread on top of pop-tarts.
Crumble remaining baked dough pieces, and distribute on top of frosted pop tarts. Enjoy!

Notes

Dairy-Free Substitutions: Simply swap the Greek yogurt and cream cheese for dairy-free alternatives. There are plenty of dairy-free yogurts and cream cheese options on the market to choose from.

Recommended Sweeteners: I recommend using erythritol/monk fruit blend sweetener for the best results. For frosting, make sure to use a powdered/confectioners style sweetener. If you don’t need your pop tarts to be strictly sugar free or low carb, feel free to use regular cane sugar. I recommend organic cane sugar as it is usually less processed.

How to Store Pop Tarts: These low-carb pop tarts are best stored in an airtight container in the fridge for up to 3-5 days. You can also freeze them for up to 3 months—just thaw and enjoy!

How to Toast Pop Tarts: Pop them in a toaster oven at a low temperature to warm them up. Avoid using a regular toaster, as the frosting may melt.

Nutrition

Calories: 175kcalCarbohydrates: 6gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 50mgSodium: 69mgPotassium: 78mgFiber: 3gSugar: 1gVitamin A: 398IUCalcium: 44mgIron: 1mg

Keyword cookies and cream, gluten free pop tarts, healthy pop tarts, homemade pop tarts recipe, keto pop tarts, low carb pop tarts

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Keto Gingerbread Cookies

December 18, 2024SarahCookies, Desserts, Keto2

When it comes to Christmas desserts, nothing brings that warm, nostalgic holiday feeling quite like gingerbread cookies. So I created a keto-friendly version of the classic that’s soft, chewy, and full of holiday spice without the sugar or carbs. These large, soft-baked keto gingerbread cookies are only 4 net carbs each and feature real blackstrap molasses for that deep, authentic gingerbread flavor. Whether you’re searching for keto Christmas cookies or gluten free Christmas cookie recipes, this is the perfect addition to your holiday baking list!

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Low Carb, Gluten Free Christmas Cookies

Eating a keto, low-carb, or gluten-free diet doesn’t mean you have to miss out on the joys of Christmas baking. In fact, the holiday season is one of my favorite times to experiment in the kitchen and create delicious treats that fit perfectly into a healthier lifestyle. These keto gingerbread cookies are a prime example of how you can enjoy festive flavors without the sugar, but they’re just the beginning of what’s possible.

When I first started following a low-carb and gluten-free diet, I worried that Christmas baking might feel limited. But over the years, I’ve found ways to recreate all my favorite holiday recipes in a keto-friendly way. From nostalgic classics to exciting new creations, the possibilities are endless. These cookies are soft, spiced, and perfect for any cookie exchange or cozy night in—and they’re just one of many recipes I have to share.

If you’re looking for more gluten free Christmas dessert recipes, I’ve got you covered. Some of my other holiday favorites include:

Keto Peanut Butter Blossoms: A low-carb twist on the iconic peanut butter and chocolate combo.
Keto Snowball Cookies: Buttery, nutty, and coated in a sugar-free powdered sweetener.
Keto Sugar Cookies: Perfect for cutting out shapes and decorating with sugar-free icing.
Candy Cane Blondies: melt-in-your-mouth peppermint white chocolate blondies.

For those who love variety, I’ve even created a limited-edition Holiday Cookie eBook packed with keto-friendly and gluten-free Christmas cookie recipes. It’s designed to make holiday baking stress-free, fun, and delicious. Whether you’re hosting a cookie exchange, looking for keto Christmas desserts to share with family, or just want to enjoy some guilt-free treats yourself, my eBook has everything you need.

Baking keto Christmas cookies is about more than just sticking to your diet. It’s a way to share joy and tradition with the people you love while staying true to your health goals. These low-carb and gluten-free treats prove that you can have the best of both worlds this holiday season. So, preheat your oven, gather your ingredients, and let’s make this a festive season to remember!

keto gingerbread cookies with cream cheese icing

Why I Love These Keto Gingerbread Cookies

These keto gingerbread cookies are soft, chewy, and perfectly spiced. They have that rich molasses flavor, with a crisp on the outside, gooey and soft on the inside texture. Plus, they’re gluten-free, low-carb, low-sugar, and made with wholesome ingredients.

Let’s break down each ingredient in this keto Christmas cookie recipe and why it’s essential for achieving the perfect texture and flavor.

Ingredients You’ll Need:

Unsalted Butter

Butter is the key to creating that rich, soft texture in these keto ginger cookies. Its creamy fat content not only enhances flavor but also helps the cookies stay moist and tender. Using unsalted butter allows you to control the salt level in the recipe, ensuring the perfect balance of flavors.

Sugar-Free Sweetener

For sweetness without the carbs, I use a blend of erythritol and monk fruit. This combination mimics the taste and texture of sugar, making it ideal for keto baking. Monk fruit adds a natural sweetness, while erythritol provides the bulk and structure that sugar would typically offer. Plus, both sweeteners have a minimal impact on blood sugar levels, making them perfect for low-carb Christmas desserts.

Blackstrap Molasses

While molasses is not typically considered keto, using a small amount in this recipe adds an authentic gingerbread flavor without significantly increasing the carb count. Blackstrap molasses is the most nutrient-dense type of molasses, providing trace minerals like iron, calcium, and potassium. It’s also a rich source of antioxidants. Just a few tablespoons go a long way in creating the deep, caramel-like flavor that makes these cookies taste like traditional gingerbread.

Health Benefits of Blackstrap Molasses

Rich in Minerals: Blackstrap molasses is a good source of iron, which is essential for red blood cell production, and calcium, which supports bone health.
Antioxidant Properties: Studies suggest that blackstrap molasses contains antioxidants that help reduce oxidative stress in the body.
Low Glycemic Index: While it contains sugar, its glycemic index is lower than refined sugar, making it a better choice for keto Christmas treats in small amounts.

(Sources: here and here)

Egg

The egg in this recipe acts as a binder, holding the ingredients together and providing structure to the cookies. It also adds a bit of moisture, ensuring the cookies stay soft and chewy.

Blanched Almond Flour

Almond flour is the foundation of these low-carb gingerbread cookies. It’s gluten-free, low in carbs, and high in healthy fats. Blanched almond flour (made from almonds with the skins removed) gives the cookies a smooth texture and a light, nutty flavor that complements the spices beautifully.

Coconut Flour

Coconut flour is another low-carb, gluten-free baking staple. It’s highly absorbent, so just a small amount helps to firm up the dough without making the cookies dry. The combination of almond flour and coconut flour creates the perfect texture for keto Christmas cookies—soft, yet sturdy enough to hold their shape.

Baking Soda

Baking soda is a leavening agent that helps the cookies puff up slightly as they bake, creating a soft and tender texture. It also reacts with the molasses to enhance the flavor of the spices.

Salt

A pinch of salt balances the sweetness and enhances the flavors of the other ingredients. Don’t skip it!

Spices: Ginger, Cinnamon, and Cloves

The warm, aromatic spices are what make these keto gingerbread cookies so special. Here’s why each one is essential:

Ginger: The star of the show, ginger adds a zesty, slightly spicy kick that’s quintessential for gingerbread.
Cinnamon: Adds warmth and sweetness, rounding out the flavors.
Cloves: A little goes a long way in adding depth and an earthy, slightly sweet note.

Granulated Sweetener (for Rolling)

Rolling the cookie dough in granulated sweetener before baking gives the cookies a lightly crisp, sugary coating. This step not only enhances the texture but also adds a touch of sparkle, making these gluten-free Christmas cookies extra festive.

How to Make Keto Gingerbread Cookies:

Making these keto Christmas cookies is simple and straightforward. Here’s a step-by-step guide:

Step 1: Prepare the Dough

In a mixing bowl, cream together the butter and sugar-free sweetener until smooth and fluffy. This step is crucial for incorporating air into the dough, which helps the cookies bake evenly. Next, beat in the blackstrap molasses and egg until well combined.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and spices. Sifting the dry ingredients can help eliminate any clumps and ensure even distribution of the spices.

Step 3: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough will be soft but should hold together when pressed. Wrap it in plastic wrap and refrigerate for at least 2 hours. Chilling the dough is essential for easy handling and for the flavors to develop.

Step 4: Shape and Roll the Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into balls, then coat each ball in granulated sweetener. Place them on the prepared baking sheet and press down gently to flatten slightly.

Step 5: Bake

Bake the cookies for 10-12 minutes, or until they are set around the edges but still soft in the center. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Perfect Keto Christmas Cookies

Chill the Dough: Don’t skip this step! Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
Don’t Overbake: These cookies are best when they’re slightly underbaked in the center. They’ll firm up as they cool, resulting in a soft, chewy texture.
Use Fresh Spices: For the most flavorful cookies, make sure your spices are fresh. Ground spices lose their potency over time.

Serving and Storing Keto Ginger Cookies

These low-carb gingerbread cookies are perfect for any holiday gathering. Serve them with a cup of coffee, tea, or even a keto-friendly eggnog for the ultimate Christmas treat.

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature before serving.

Why You’ll Love This Recipe

Only 4 net carbs per cookie
Made with wholesome, keto-friendly ingredients
Gluten-free and perfect for holiday baking
Full of warm, festive spices
Easy to make and freezer-friendly

These cookies are everything you want in a holiday dessert, without the sugar or guilt. They’re soft, chewy, and bursting with gingerbread flavor. Whether you’re searching for keto Christmas cookies recipes or the best gluten-free Christmas cookies, this recipe checks all the boxes.

More Ways to Enjoy These Cookies

If you want to get creative with this recipe, here are a few fun ideas:

Decorate with Frosting or Icing: Use either a homemade keto cream cheese frosting, or a simple sugar-free icing made from powdered erythritol and a little almond milk to decorate your cookies. This is a great way to make them extra festive for a holiday cookie exchange.
Make Cookie Sandwiches: Spread a layer of sugar-free cream cheese frosting between two cookies for a decadent treat.
Use as a Crust: Crumble the cookies to make a keto-friendly crust for holiday pies or cheesecakes.

Frequently Asked Questions

1. Can I make these cookies dairy-free? Yes! Simply replace the butter with a vegan butter substitute to make this recipe dairy-free.

2. What’s the best way to measure almond and coconut flour? For the most accurate results, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to dense cookies.

3. Can I skip the blackstrap molasses? I really don’t recommend it, as the cookies won’t have the same rich, authentic gingerbread flavor and color. If possible, I’d recommend reducing it slightly rather than skipping it. If you absolutely need to skip it entirely, consider adding a sugar-free maple syrup or a little extra sweetener to balance the flavors.

4. What other sweeteners can I use? Any granulated sugar-free sweetener, such as allulose or stevia blends, should work well in this recipe. Just be mindful that some sweeteners may affect the texture or sweetness differently. For example, allulose tends to make baked goods softer and chewier, while stevia blends may result in a slightly different aftertaste. Stick with a 1:1 sugar substitute for the best results. If you’re not strictly keto or low carb, and just want these to be gluten free cookies, you can also feel free to substitute pure cane sugar for the sweetener. I recommend using an organic cane sugar option, which tend to be less bleached or refined than typical white sugar.

5. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and store it wrapped in plastic wrap in the refrigerator. When you’re ready to bake, simply shape and roll the dough as instructed. Alternatively, you can freeze the dough balls and bake them directly from frozen, adding 1-2 minutes to the baking time.

6. Are these cookies kid-friendly?
Yes! These cookies are sweet, soft, and full of holiday spices, making them a hit with kids. Plus, they’re a healthier alternative to traditional gingerbread cookies, so you can feel good about sharing them with the whole family.

Why These Are the Best Keto Christmas Cookies

These keto gingerbread cookies check all the boxes for a festive, guilt-free treat. They’re easy to make, beautifully spiced, and perfect for any holiday celebration. Whether you’re making them for a cookie exchange, a holiday party, or simply to enjoy with your loved ones, these gluten-free Christmas cookies will quickly become a seasonal favorite.

If you’re looking for more keto Christmas desserts, don’t forget to check out my other gluten-free Christmas cookie recipes on the blog. Together, we can make this holiday season both joyful and keto-friendly!

I’d love to see how your cookies turn out! If you give this keto gingerbread cookie recipe a try, please rate the recipe, leave a comment below, and share a photo on Instagram. Don’t forget to tag me @sarahsfitfood so I can see your holiday creations.

Happy baking, and Merry Christmas!

XO,
Sarah

Keto Gingerbread Cookies

@sarahsfitfood

Soft, chewy, and full of spice, these keto gingerbread cookies are gluten-free and only 4 net carbs each. Low-carb Christmas cookies that are perfect for the holidays!

5 from 2 votes

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Prep Time 30

Cook Time 12

Course Dessert, Snack

Cuisine American

Servings cookies

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Ingredients

1/4 cup unsalted butter room temperature (56g)
1/3 cup granulated sugar-free sweetener 64g
3 tbsp blackstrap molasses 63g
1 large egg
1 1/2 cups blanched almond flour 168g
1 tbsp coconut flour 7g
1 tsp baking soda 6g
1/4 tsp salt 1.5g
1 tsp ground ginger 3g
1 tsp ground cinnamon 3g
1/4 tsp ground cloves
1/4 cup granulated sugar-free sweetener for rolling (48g)

Instructions

Start by preparing the wet ingredients. In a large mixing bowl, combine the room-temperature unsalted butter and 1/3 cup granulated sugar-free sweetener. Using a hand or stand mixer, beat the butter and sweetener together on medium speed until the mixture is smooth and creamy.
Add the blackstrap molasses and continue beating until fully incorporated. Crack in the egg and beat again until the mixture is smooth and well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. If needed, sift the dry ingredients to remove any clumps and ensure even distribution of the spices.
Gradually add the dry ingredients to the wet ingredients, mixing thoroughly after each addition. Use a spoon or spatula to scrape down the sides of the bowl as needed. Mix until a soft dough forms. It should hold together but remain pliable. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. Chilling the dough helps it firm up and enhances the flavor.
Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper.
Place the additional 1/4 cup granulated sugar-free sweetener in a shallow dish for rolling.
Remove the chilled dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball. Roll each ball in the sweetener until evenly coated, then place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down slightly to flatten.
Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set, but the centers will still appear soft—this is normal.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes to firm up. Transfer the cookies to a wire rack to cool completely before serving.
Enjoy your festive keto gingerbread cookies with a hot cup of tea, coffee, or even keto-friendly eggnog!

Notes

Blackstrap Molasses: I do not recommend substituting or omitting molasses from this recipe. It is necessary for authentic texture, flavor, and color of the cookies.

Sweeteners: I used a granulated erythritol/monk fruit blend. Other granulated sugar-free sweeteners like allulose or stevia blends can also work well. Allulose can make cookies softer and chewier, while stevia blends may alter the taste slightly. Stick to a 1:1 ratio with your sugar substitute for the best results. You can also use organic cane sugar if you’re not strictly keto or low carb.

Make-Ahead Tips: You can prepare the dough up to 3 days in advance and store it in the fridge. Alternatively, freezing the dough balls and baking them directly from frozen works too (just add 1-2 extra minutes of baking time).

Dairy-Free Option: Replace butter with a vegan butter substitute for a dairy-free version of the cookies.

Chilling the Dough & Baking: Chilling the dough prevents the cookies from spreading too much, and underbaking slightly helps achieve a chewy texture.

Frosting: I recommend using a cream cheese icing for frosting these cookies. The recipe from this post works great!

Other Holiday Dessert Recipes: You’ve got more keto-friendly and gluten-free holiday treats, including:

Keyword gluten free gingerbread cookies, keto christmas cookies, keto ginger cookies, keto gingerbread cookies, low carb gingerbread cookies

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Keto Crumbl Cinnamon Swirl Cookies

December 10, 2024SarahCookies, Desserts, KetoNo Comments

I am so excited to share my keto-friendly take on one of the most epic Crumbl Cookies: the Cinnamon Swirl Cookie. This recipe recreates the indulgent Cinnamon Swirl Cookie—a buttery, melt-in-your-mouth vanilla sugar cookie topped with cinnamon sugar and cream cheese frosting—but with a fraction of the carbs and calories.

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It’s truly like a cinnamon roll, but SO much easier to make. Something about the flavors of the vanilla cookie dough, warming cinnamon, and sweet & tangy cream cheese frosting are just so comforting, and I love how quickly these cookies come together to recreate those same flavors without all the steps of a typical cinnamon roll recipe. But if you are looking for more of a traditional keto cinnamon roll recipe, you can check out my Keto Cinnamon Buns recipe here.

Okay, back to these Crumbl copycat cookies. If you’ve ever had a Crumbl cookie, you know just how indulgent and delicious they are.

Why a keto version? A single Crumbl cookie can have 700-800 calories, over 100 grams of carbs, and 50-60 grams of sugar. Even eating just 1/4 of a Crumbl Cinnamon Swirl cookie gives you over 200 calories and 31 grams of carbs. That’s just not realistic for most of us following a low-carb or keto lifestyle.

My keto version gives you all the same indulgent flavors but in a healthier, low-carb package. Each of my keto Crumbl Cinnamon Swirl Cookies contains just 205 calories, 19g fat, 2g net carbs, 5g protein, 3g fiber, and only 1g sugar. They’re rich, buttery, and full of cinnamon-sugar flavor, all without the carb and sugar overload. Let’s get started on the (surprisingly easy) recipe with all the details you need to know!

keto crumbl copycat cinnamon swirl cookies

Ingredients Breakdown

What you need to make Keto Crumbl Cinnamon Swirl Cookies:

Each ingredient in this cinnamon roll cookie recipe has a purpose—not just for flavor but also for creating the perfect texture, sweetness, and structure of the cookies. Here’s a closer look at why I chose each one and how it contributes to the recipe.

Blanched Almond Flour
Almond flour is a staple in keto baking. It’s made from finely ground blanched almonds, which means the skins are removed for a smoother texture. Almond flour is rich in healthy fats, low in carbs, and naturally gluten-free. It creates a soft, tender crumb in baked goods, making it the perfect base for these cookies.
Pro Tip: Use finely ground almond flour for the best results—avoid almond meal, which is coarser and can make the cookies grainy.
Coconut Flour
Coconut flour is highly absorbent and helps bind the dough while giving the cookies structure. It also adds a subtle sweetness and enhances the overall flavor. Since coconut flour is so absorbent, you only need a small amount to balance the almond flour.
Fun Fact: Coconut flour is high in fiber, which helps keep these cookies low in net carbs.
Powdered Sugar-Free Sweetener
I love using a powdered erythritol monk fruit blend here for a melt in your mouth texture. Powdered sweeteners dissolve easily and mimic the texture of powdered sugar, ensuring the cookies are smooth and sweet without being gritty.
Baking Powder
This leavening agent gives the cookies a slight rise and helps them puff up just enough to mimic the classic Crumbl cookie texture.
Salt
A small pinch of salt enhances the overall flavor and balances the sweetness. It’s a simple but essential ingredient that makes all the difference.
Unsalted Butter
Butter is the key to that rich, melt-in-your-mouth texture. It adds moisture and flavor, making the cookies soft and buttery.
Why Unsalted? Using unsalted butter allows you to control the salt level in the recipe.
Eggs
Eggs act as a binder in the dough, helping the cookies hold together while also adding moisture. They also contribute to the light, slightly cakey texture of the cookies.
Vanilla Extract
Vanilla extract enhances the flavor of the cookies and pairs perfectly with the cinnamon swirl and cream cheese frosting. It’s a classic ingredient that adds warmth and depth.

Cinnamon Sugar Topping

Unsalted Butter
Butter is the base of the cinnamon sugar topping, giving it a spreadable consistency. It also adds richness and helps the cinnamon-sugar layer stick to the cookie.
Cinnamon
Cinnamon is the star ingredient in this layer. Its warm, spicy aroma makes these cookies feel comforting and indulgent.
Sugar-Free Sweetener
I used allulose sweetener here. I like how it gives it a real cinnamon sugar flavor, and dissolves better than granulated erythritol. A powdered erythritol/monk fruit blend would also work here!

Cream Cheese Frosting

Cream Cheese
Cream cheese gives the frosting a rich, tangy flavor that perfectly balances the sweetness of the cookie and cinnamon sugar. It also makes the frosting thick and creamy.
Butter
Butter adds richness and helps the frosting stay smooth and pipeable.
Powdered Sugar-Free Sweetener
Again, I used a powdered erythritol/monk fruit blend here. It’s the best alternative I’ve found for powdered sugar.
Vanilla Extract
Vanilla adds a hint of sweetness and warmth, enhancing the overall flavor of the frosting.

The Process: How to Make Keto Crumbl Cinnamon Swirl Cookies

Here’s a quick recap of the steps to make these keto cookies:

Prepare the Dough: Mix the dry and wet ingredients to form the cookie dough.
Shape and Bake: Roll the dough into balls, flatten to slightly thinner circles than you want your cookies to be (they will rise slightly during baking), and bake until golden.
Make the Cinnamon Sugar: Mix butter, cinnamon, and sweetener, then spread on the cooled cookies.
Whip the Frosting: Beat cream cheese, butter, sweetener, and vanilla until smooth. Pipe on the cookies in a swirl pattern.

Substitution Options

Nut-Free: Replace almond flour with sunflower seed flour. Note that sunflower seed flour may react with baking powder and turn green due to chlorophyll—it’s still safe to eat!
Dairy-Free: Use a dairy-free butter alternative, and swap cream cheese for a dairy-free cream cheese like Kite Hill.
Sweeteners: You can feel free to use regular powdered sugar if you don’t need your cookies to be strictly sugar free or low carb.

FAQ

Can I Make These Ahead of Time?

Yes! These cookies store well in the fridge for up to 3 days, or in the freezer for up to 3 months. If freezing, I recommend frosting them immediately before serving for the best texture.

Do These Cookies Taste Like Real Crumbl Cookies?

They really do, in my opinion! The texture is so soft and buttery, and the cinnamon-sugar flavor combined with the cream cheese frosting is spot-on.

How Many Calories Are in a Real Crumbl Cookie?

A typical Crumbl cookie has 700-800 calories per cookie, with upwards of 100 grams of carbs and 50-60 grams of sugar. This keto version is just 205 calories and 2g net carbs per cookie, making it a much healthier alternative.

Tips for Successful Keto Crumbl Cookies

Don’t Overbake: These cookies are best when slightly underbaked—they’ll firm up as they cool.
Use a Piping Bag for the Frosting: For that signature Crumbl swirl, use a piping bag or a plastic bag with the tip cut off.
Let the Cookies Cool Completely: If the cookies are still warm, the cinnamon sugar layer and frosting will melt.

keto copycat crumbl cinnamon swirl cookies

Why Choose Homemade Keto Crumbl Cookies?

While Crumbl’s rotating flavors are exciting, there’s nothing better than recreating your favorites at home, especially when you can make them keto-friendly. Here are some reasons why making your own Crumbl-inspired cookies is worth it:

Control Over Ingredients: When you bake at home, you know exactly what goes into your cookies. You can avoid artificial additives, excess sugar, and unnecessary fillers.
Save Money: Crumbl cookies are huge and come with a premium price tag (around $5 per cookie!). This recipe yields 12 large cookies at a fraction of the cost.
Portion Control: By making smaller cookies or adjusting the recipe, you can better manage portion sizes to suit your lifestyle.
Diet-Friendly Options: These cookies are low-carb, gluten-free, and sugar-free, making them suitable for keto diets and anyone looking to reduce sugar intake.

How These Cookies Compare to Real Crumbl Cookies

If you’re wondering whether this keto version holds up to the original, let me break it down:

Feature	Original Crumbl Cookie	Keto Copycat Crumbl Cookie
Calories	700-800 per cookie	205 per cookie
Carbs	100+ grams per cookie	2g net carbs per cookie
Sugar	50-60 grams per cookie	1g sugar per cookie
Texture	Soft, thick, buttery	Soft, thick, buttery
Flavor	Sweet and cinnamon-forward	Sweet, cinnamon-rich, tangy frosting

While the original cookies are indulgent, this keto version delivers all the flavor with far fewer carbs, calories, and sugar.

The Benefits of Keto Baking

If you’re new to keto baking, you might wonder how it differs from traditional baking. Here’s why keto baking is worth exploring:

Low-Carb Ingredients: Almond and coconut flours are high in nutrients and low in carbs, making them excellent substitutes for traditional flour.
Healthier Sweeteners: Sugar-free sweeteners like allulose, erythritol, and monk fruit provide natural sweetness without causing blood sugar spikes.
Nutrient Density: Keto recipes often include nutrient-dense ingredients like nuts, seeds, and healthy fats, making them more satisfying and filling.
Sugar-Free Options: Whether you’re managing diabetes, following a keto lifestyle, or just trying to reduce your sugar intake, keto baking helps you satisfy your cravings without compromising your health goals.

Creative Ways to Enjoy These Keto Crumbl Cookies

While these cookies are incredible on their own, here are a few fun ideas to make them even more exciting:

Make a Cookie Sandwich: Pipe cream cheese frosting between two cookies for a decadent keto dessert sandwich.
Serve with Keto Ice Cream: Crumble a cookie over a scoop of keto-friendly vanilla ice cream for a heavenly treat.
Crumb Topping: Break a cookie into small pieces and use it as a topping for keto cheesecake or yogurt.
Gift Them: Wrap these cookies in a decorative box and share them with friends or family—they won’t even know they’re keto!

Common Mistakes to Avoid When Making Keto Cookies

Baking keto cookies can feel different from traditional baking, so here are some tips to avoid common pitfalls:

Not Measuring Flours Properly: Almond and coconut flours can be more finicky than regular flour, so measure them carefully for the best results.
Skipping the Rest Time for Dough: Keto dough often needs a minute or two to thicken as the coconut flour absorbs moisture. Don’t skip this step, or your dough might be too wet.
Using Cold Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature to ensure smooth mixing and even baking.
Overbaking: These cookies can dry out quickly if overbaked. Take them out when the edges are set, and let them cool completely on the baking sheet to finish cooking.

How to Store Keto Crumbl Cookies

Proper storage ensures your cookies stay fresh and delicious. The lack of sugar content means they need a little extra care. Here’s how to store them:

At Room Temperature: Store unfrosted cookies in an airtight container at room temperature for up to 2 days.
In the Refrigerator: Frosted cookies can be stored in the fridge for up to 3-4 days. Just bring them to room temperature before eating for the best texture.
Freezing: Place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature before enjoying.

Fun Fact: Why Crumbl Cookies Are So High in Calories

Crumbl cookies are famous for their massive size and rich ingredients, which is why they’re so calorie-dense. A single cookie often contains:

Refined White Flour and Sugar: The traditional recipes use a lot of white flour and sugar, contributing to their high calories, sugar, and carbs.
Large Portions: Crumbl cookies are oversized, often weighing around 5-6 ounces each. That’s 2-3 times larger than a standard cookie!
Toppings and Fillings: From sugary frosting to candy pieces, Crumbl cookies are loaded with extras that significantly increase the calorie and carb count.

With this copycat Crumbl cookie recipe, you get the same indulgent flavors and textures without all the carbs and sugar!

I hope you love this copycat Crumbl recipe as much as I do! These keto Crumbl cinnamon swirl cookies are indulgent, easy to make, and perfect for satisfying your sweet tooth while staying low-carb.

If you try this cinnamon roll cookie recipe, I’d love to hear your thoughts! Please leave a comment below, rate the recipe, and share a photo on Instagram—tag me @sarahsfitfood so I can see your creations.

Happy baking!

XO,
Sarah

Keto Crumbl Cinnamon Swirl Cookies

@sarahsfitfood

Love Crumbl Cookies but not the carbs? Try this keto copycat Crumbl Cinnamon Swirl Cookies recipe! Each cookie is low-carb, sugar-free, and full of sweet cinnamon goodness.

No ratings yet

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Prep Time 30

Cook Time 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings cookies

Calories 205 kcal

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I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

Vanilla Sugar Cookies:

1 1/2 cups blanched almond flour
1/4 cup coconut flour
1/2 cup powdered sugar-free sweetener
3/4 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter softened
2 large eggs
1 tsp vanilla extract

Cinnamon Sugar:

1 1/2 tbsp unsalted butter softened
1 1/2 tsp cinnamon
3 tbsp allulose or powdered sugar-free sweetener

Cream Cheese Frosting:

1/2 cup cream cheese softened
1/4 cup unsalted butter softened
1 cup powdered sugar-free sweetener
1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a large bowl, combine all dry cookie ingredients. Add softened butter, eggs, and vanilla, and stir until dough forms. Allow dough to rest for a minute or two to thicken.
Form dough into 12 balls. Place on cookie sheet, and smooth and flatten each ball to slightly thinner than your desired thickness. Cookies will puff up and rise slightly while baking.
Bake for 8-10 minutes. Allow to cool.
Combine softened butter, cinnamon, and sweetener and stir until smooth. Spread a thin layer evenly over each cooled cookie.
To make frosting, combine cream cheese and butter and mix until smooth. Add powdered sweetener (sift if needed to remove clumps) and mix again until smooth. Add vanilla.
Add frosting to a piping bag, and pipe frosting in a swirl pattern on top of each cookie.
Enjoy!

Nutrition

Calories: 205kcalCarbohydrates: 5gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 152mgPotassium: 28mgFiber: 3gSugar: 1gVitamin A: 504IUVitamin C: 0.01mgCalcium: 63mgIron: 1mg

Keyword copycat crumbl cookies recipe, copycat crumbl recipe, crumbl cinnamon swirl cookies, keto crumbl cookies

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Keto Peanut Butter Blossoms

December 7, 2024SarahCookies, Desserts, Keto5

Christmas is by far my favorite holiday for baking, even more than fall and Thanksgiving if you can believe that (sorry pumpkin recipes, I still love you!) But seriously, in December, my kitchen transforms into a mini bakery, with all the Christmas cookies you can imagine. And one of my all-time favorite Christmas cookies to bake are peanut butter blossoms. There’s just something about the combination of creamy peanut butter and rich chocolate that makes these cookies irresistible—and they’re so cute! But as someone who prefers not to eat a ton of refined sugar or carbs, I’ve made it my mission to create a version of these classic Christmas cookies that’s keto-friendly and gluten-free— which resulted in this keto peanut butter blossoms recipe!

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Trust me when I say this gluten free peanut butter blossoms recipe tastes just like the real thing, with that perfect soft cookie base and chocolate “kiss” on top. They’re also flourless (well, almost—just 2 tablespoons of coconut flour!), gluten free, and incredibly versatile. Whether you need a dairy-free option or want to experiment with other nut butters, this recipe has you covered.

Consider this gluten free peanut butter blossoms recipe a sneak peek inside my limited-edition Keto Holiday Cookie eBook! My collection of 35+ keto Christmas dessert recipes (mostly cookies) includes low-carb versions of all your favorite holiday classics. If you’re looking to build the ultimate keto Christmas dessert table, this ebook has everything you need. It’s available for only a few more weeks, so don’t miss your chance to grab it!

Now, let’s get into the details of how to make these delicious low-carb peanut butter cookies, why each ingredient is important, and how you can customize them to fit your dietary needs.

Why I Love These Keto Peanut Butter Blossoms

Christmas cookies are such a nostalgic treat for me. Growing up, peanut butter blossoms always had a special place on the holiday dessert table. I remember sneaking warm cookies straight off the cooling rack and marveling at how the chocolate melted just slightly when pressed into the soft peanut butter cookie.

When I stopped eating gluten and added sugar, I thought I’d have to say goodbye to these cookies forever. But after some experimenting, I’ve created a version that’s just as good as the original—if not better. They’re soft, slightly chewy, and have that same rich peanut butter flavor. But these cookies have only 2 net carbs each, so they fit perfectly into a low-carb or keto lifestyle.

If you’re building a spread of keto Christmas desserts, these cookies are a fantastic addition. They’re festive, delicious, and will make even non-keto eaters fall in love!

Ingredient Breakdown

Each ingredient in this recipe has a purpose, so let’s break it down!

Unsweetened Creamy Peanut Butter

The star of the show! Peanut butter gives these cookies their signature flavor and rich, creamy texture. Make sure to use unsweetened, natural peanut butter to keep the carbs low. If you’d like to switch things up, almond butter, cashew butter, or even sunflower seed butter work great too. These substitutions make the cookies just as tasty and allow you to cater to different dietary preferences or allergies.

Unsalted Butter

Butter helps create a tender, melt-in-your-mouth texture for the cookies. I prefer unsalted butter so I can control the saltiness of the recipe, but if you only have salted butter, just skip the added salt later. Want to make this recipe dairy free? No problem—just use a plant-based butter substitute. There are so many great options out there now!

Large Egg

The egg binds the ingredients together and gives the cookies structure, which is especially important due to the lack of flour and sugar in the recipe. Without it, the cookies wouldn’t hold their shape.

Vanilla Extract

Vanilla is the secret ingredient that enhances all the other flavors. It adds a warm, sweet aroma that pairs beautifully with the peanut butter and chocolate.

Powdered Sugar-Free Sweetener

To keep this recipe keto-friendly, I use a powdered sugar-free sweetener like an erythritol monk fruit blend. The powdered version dissolves beautifully into the dough, giving the cookies a smooth texture and just the right amount of sweetness.

Coconut Flour

This recipe is almost flourless, with just a small amount of coconut flour to help thicken the dough and provide structure. Coconut flour is a gluten free flour that is highly absorbent, so even a little bit goes a long way. It also keeps the recipe gluten-free and low-carb.

Baking Soda

Baking soda gives the cookies a bit of lift, ensuring they’re light and tender rather than dense.

Salt

A pinch of salt balances the sweetness and enhances the overall flavor. It’s a must, even in dessert recipes!

Granulated Sugar-Free Sweetener

Rolling the cookie dough balls in granulated sweetener before baking creates a delightful crunchy coating. I use an erythritol monk fruit blend. It also adds a touch of sparkle to the finished cookies—perfect for the holiday season!

Sugar-Free Chocolate Chips

These are the magic behind the “kisses” on top of the cookies. I like to melt the chocolate chips and pour them into a silicone mold to create that iconic shape, but if you’re short on time, you can simply press a few chocolate chips into the center of each cookie instead, use a piece of a sugar free chocolate bar, or any small sugar free chocolate candies that are similar in size to a Hershey’s kiss.

I used a silicone mold purchased from Amazon. Unfortunately they no longer sell the exact one that I used, but here is a similar option (not an affiliate link).

How to Make Gluten-Free Peanut Butter Blossoms

Making these cookies is surprisingly easy, and the result is well worth it. Here’s how to do it step by step:

1. Make the Chocolate Kisses

Start by melting sugar-free chocolate chips in the microwave in 15–30 second intervals, stirring until smooth. Pour the melted chocolate into a silicone mold, lightly tap to remove air bubbles, and use a toothpick to ensure the tips of the “kisses” are bubble-free. Pop the mold in the fridge to set while you prepare the cookie dough.

If you don’t have a chocolate kiss mold, no worries! You can press a few chocolate chips into each cookie after baking, or use store-bought sugar-free chocolate candies of a similar size.

2. Mix the Dough

In a large bowl, stir together the peanut butter and softened butter until smooth and creamy. Add the egg and vanilla extract, and mix again until fully combined. Next, stir in the powdered sweetener until dissolved. Finally, add the coconut flour, baking soda, and salt, mixing until the dough starts to thicken.

Chill the dough in the refrigerator for at least 2 hours (or overnight) to make it easier to roll into balls.

3. Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the dough from the fridge and roll it into 1-inch balls. Roll each ball in granulated sugar-free sweetener to coat, then place them on the prepared baking sheet.

4. Bake and Add Chocolate

Bake the cookies for 6–8 minutes. They should still look slightly underbaked when you remove them from the oven—this keeps them soft and tender.

Immediately press one chocolate kiss into the center of each cookie while they’re still warm. The heat from the cookie will slightly melt the base of the chocolate, helping it stick. Let the cookies cool completely before serving.

Versatility: Make These Cookies Your Own

One of the reasons I love this recipe is how versatile it is. Here are a few ways you can customize it:

Swap the Peanut Butter: If you have a peanut allergy or simply want to try something new, almond butter, cashew butter, or sunflower seed butter all work beautifully. Just make sure they’re unsweetened and natural for the best results.
Go Dairy-Free: Substitute the butter with a plant-based alternative to make the recipe completely dairy-free.
Experiment with Chocolate: If you don’t want to make the “kisses,” you can use sugar-free chocolate disks, bars, or other festive shapes.
Add Extra Flavor: Sprinkle a little sea salt on top of the chocolate for a sweet-and-salty combo, or mix a pinch of cinnamon into the dough for a cozy holiday vibe.

Nutrition Information

Here’s the breakdown for these keto peanut butter blossoms (per cookie):

Calories: 105
Fat: 10g (4g saturated fat)
Net Carbs: 2g
Protein: 2g
Fiber: 3g
Sugar: 0g

With only 2 net carbs per cookie, these are perfect for satisfying your sweet tooth without derailing your low-carb lifestyle!

Why You’ll Love These Keto Peanut Butter Blossoms

They taste just like the real thing! You’d never guess these are low-carb and gluten-free.
Quick and easy to make. The dough comes together in minutes, and chilling it is the hardest part!
Perfect for sharing. These cookies are always a hit at holiday parties and make a great addition to cookie trays.

If you’re making a selection of keto Christmas cookies, these are a must-try. They’ll fit right in alongside other festive treats like keto gingerbread cookies or low-carb sugar cookies.

Tips for Perfect Keto Peanut Butter Blossoms

Creating the perfect keto Christmas cookies isn’t just about following the recipe; it’s about nailing the little details that make a big difference. Here are some tips to help you make the best keto peanut butter blossoms every time:

1. Chill the Dough

Don’t skip the chilling step! Because this recipe doesn’t use traditional flour, the dough can be softer and harder to handle if it’s not chilled. Refrigerating the dough for at least 2 hours firms it up, making it much easier to roll into balls and ensuring the cookies hold their shape while baking.

2. Use the Right Sweeteners

Choosing the right sugar-free sweeteners is key for both taste and texture. I recommend using a powdered sweetener (like powdered erythritol or monk fruit blend) for the dough to avoid any grittiness and ensure smooth, even sweetness. For rolling, a granulated sweetener works best, as it gives the cookies that classic, slightly crunchy exterior.

3. Watch the Bake Time

One of the biggest mistakes when making low-carb peanut butter cookies is overbaking them. These cookies bake quickly, so keep an eye on them! They should look slightly underbaked when you take them out of the oven. As they cool, they’ll firm up and remain soft and tender inside.

4. Customize the Kisses

If you’re feeling creative, you can customize the chocolate “kisses” to suit your preferences. Here are some ideas:

Peppermint Chocolate Kisses: Add a drop of peppermint extract to the melted chocolate before molding.
White Chocolate Version: Use sugar-free white chocolate chips for a festive twist.
Drizzle Option: Instead of a kiss, drizzle melted chocolate over the cookies for a modern and elegant look.

5. Double the Batch

Trust me, these cookies disappear fast! If you’re baking for a party or gifting, consider doubling the recipe. The cookies freeze beautifully, so you can also make them ahead of time and store them for up to a month in an airtight container.

These extra tips will help ensure your keto peanut butter blossoms turn out perfectly every time, whether you’re baking for a cozy family evening or preparing a tray of keto Christmas desserts to share with friends and loved ones. Let me know in the comments if you try any of these tips or if you have your own special tricks for making holiday cookies extra magical!

I hope you love these gluten-free peanut butter blossoms as much as I do. And if you’re looking for even more inspiration, be sure to grab my limited-edition Keto Holiday Cookie eBook! It’s packed with 35+ keto Christmas desserts, including all the low-carb versions of holiday classics you could ever want. Don’t wait—it will only be available for a few more weeks!

If you give this recipe a try, I’d love to hear what you think! Rate the recipe, leave a comment below, and don’t forget to post a photo on Instagram. Be sure to tag me so I can see your creations.

Happy baking and happy holidays!

XO,
Sarah

Not sure what to bake next? Check out my recipes for Keto Snowball Cookies or Keto Pecan Pie Bars!

keto gluten free peanut butter blossoms recipe

Keto Peanut Butter Blossoms

@sarahsfitfood

The best recipe for keto, gluten-free peanut butter blossoms! These low carb Christmas cookies taste just like the classic, with only 2 net carbs per cookie. Perfect for your low-carb holiday dessert table!

5 from 3 votes

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Prep Time 2

Cook Time 8

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 105 kcal

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Ingredients

1/2 cup unsweetened creamy peanut butter 128g
1/4 cup unsalted butter softened (56g)
1 large egg
1/2 tsp vanilla extract 2.5ml
1/4 cup powdered sugar-free sweetener 48g
2 Tbsp coconut flour 14g
1/4 tsp baking soda 1.5g
1/4 tsp salt 1.5g
2 1/2 Tbsp granulated sugar-free sweetener 30g
5 Tbsp sugar-free chocolate chips melted (70g)

Instructions

Make chocolate “kisses”: Melt chocolate chips in the microwave in 15- 30 second intervals, until smooth. Fill each cavity in the mold with melted chocolate. Lightly tap to remove air bubbles, then poke a toothpick into each one to remove any air bubble that may form at the tip. Refrigerate until hardened, then remove each kiss from the mold.
Add peanut butter and softened butter to a bowl and stir or beat until smooth and combined. Add egg and vanilla and stir again until smooth.
Mix in powdered sweetener until dissolved, then add coconut flour, baking soda, and salt, until combined and mixture begins to thicken.
Place bowl of dough in the refrigerator until firm, usually at least 1-2 hours.
Preheat oven to 350 °F. Line a baking sheet with parchment paper.
Add granulated sweetener to a small bowl. Remove dough from the fridge, and roll into smooth 1-inch balls.
Roll each ball in granulated sweetener, then place on cookie sheet.
Bake for 6-8 minutes.
Remove from oven and immediately press one chocolate “kiss” into the center of each cookie. Allow to cool.
Enjoy!

Notes

To make the “kiss” shapes, I used a silicone mold purchased from Amazon. Unfortunately they no longer sell the exact one that I used, but here is a similar option (not an affiliate link). If you don’t want to get a chocolate kiss mold, you can also just press a few chocolate chips into the center of each cookie (about 1 tsp per cookie), or use any similar-to-a-Hershey-kiss sized sugar free chocolates.

Nutrition

Calories: 105kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 19mgSodium: 82mgPotassium: 54mgFiber: 3gSugar: 1gVitamin A: 110IUCalcium: 7mgIron: 0.5mg

Keyword gluten free christmas cookies, gluten free peanut butter blossoms, keto christmas cookies, keto peanut butter blossoms, low carb peanut butter cookies

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Keto Peanut Butter Brownies

December 5, 2024SarahBrownies & Bars, Desserts, Keto4

Chocolate + peanut butter will always be one of my absolute favorite flavor combinations. It just never gets old, and I’ll never stop creating chocolate peanut butter recipes! These keto buckeye brownies are basically my idea of the perfect dessert. As a brownie lover AND a chocolate pb lover, it really just doesn’t get any better than this. These rich and fudgy low carb brownies are the ultimate treat for anyone on a keto or low carb diet—or really, anyone who loves chocolate and peanut butter. I don’t trust anyone who says they don’t love the chocolate/pb combination—it just doesn’t make sense to me!

Imagine this: a base of rich, chocolatey keto fudge brownies, topped with a thick, creamy peanut butter layer, and finished with a glossy chocolate ganache. Each bite contains the perfect ratio of brownie, peanut butter, and decadent ganache. Oh, and these brownies are only 3 net carbs and pack 6 grams of protein each. While they taste incredibly indulgent, they’re actually a guilt-free treat you’ll feel good about eating.

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Whether you’re a pro keto baker or new to low-carb recipes, this buckeye brownies recipe is super easy to make. You can use your favorite keto brownie mix for a super quick option, or whip up a homemade keto brownie recipe from scratch. I’ll provide both options. Let’s get started!

The Base: Keto Brownies

Every good brownie recipe starts with the base, and for these low carb brownies, you have two options: the quick-and-easy pre-made mix route or the homemade-from-scratch route.

Option 1: FitBake Fudge Brownie Mix

For a foolproof option, I highly recommend using my FitBake fudge brownie mix. It’s available on shopfitbake.com or on Amazon, and it delivers consistently perfect results every time. One brownie made with this keto brownie mix comes out to only 80 calories and 1 net carb, making it an amazing base for this buckeye brownies recipe.

Simply prepare the brownie mix according to the package instructions. You’ll need an 8×8-inch pan for this recipe, so make sure you have one ready. Once baked, allow the brownies to cool completely before moving on to the next step.

keto peanut butter brownies with fitbake brownie mix

Option 2: Homemade Keto Brownie Recipe

If you’re up for making the brownies from scratch, here’s a simple and delicious low carb brownie recipe:

Blanched Almond Flour: Almond flour is a keto baking staple. It’s low in carbs, gluten-free, and creates a soft, slightly nutty texture perfect for brownies.
Sugar-Free Sweetener: I use a powdered or granulated sugar-free sweetener like erythritol or monk fruit blend. It adds just the right amount of sweetness without the carbs.
Dutch Cocoa Powder: This deep, rich cocoa powder is what makes the brownies so chocolatey and fudgy. Regular cocoa works too, but Dutch cocoa gives a more intense flavor.
Baking Powder: Just a touch of this helps the brownies rise slightly while keeping them dense.
Salt: Enhances the chocolate flavor and balances the sweetness.
Butter: Melted butter adds richness and moisture to the brownies. For a dairy-free option, you can substitute with coconut oil or a dairy-free butter.
Eggs: Eggs bind everything together and give the brownies their structure.
Sugar Free Chocolate Chips: Folding in chocolate chips adds pockets of melty chocolate throughout the brownies.

To make the brownies, combine the dry ingredients in a bowl, stir in the melted butter and eggs, and fold in the chocolate chips. Spread the batter into an 8×8-inch pan lined with parchment paper, and bake at 350°F for 15–18 minutes. Let them cool completely before moving on to the next step.

The Creamy Peanut Butter Layer

Now, it’s time to build the iconic peanut butter layer that gives these keto peanut butter brownies their signature flavor. This layer is thick, creamy, and perfectly sweetened—just like the filling of a classic peanut butter buckeye.

Here’s what you’ll need:

Creamy Natural Peanut Butter: The star of the show! Choose a natural, unsweetened peanut butter with no added sugar. If you prefer a different nut butter, almond butter or cashew butter are great substitutes. For a more unique twist, you could even try sunflower seed butter or macadamia nut butter.
Unsalted Butter: This adds creaminess and helps the filling set. If you’re dairy-free, you can use a dairy-free butter alternative.
Sugar-Free Powdered Sweetener: Powdered sweetener ensures the peanut butter layer is smooth and creamy without any grittiness. It also balances the natural saltiness of the peanut butter.

To make the filling, simply beat the peanut butter, softened butter, and powdered sweetener together until smooth. Spread it evenly over the cooled brownies, and pop the pan in the refrigerator to let the layer firm up while you prepare the final step.

The Chocolate Ganache Topping

No buckeye brownies recipe is complete without a luscious layer of chocolate ganache. It’s the finishing touch that ties everything together, creating a dessert that’s as stunning as it is delicious.

For the ganache, you’ll need:

Sugar-Free Chocolate Chips: These melt down beautifully and give the ganache a smooth, glossy finish.
Butter: A small amount of butter makes the ganache extra creamy and shiny. Again, you can use a dairy-free butter if needed.

To make the ganache, melt the chocolate chips and butter together in a microwave-safe bowl. Heat in 20-second increments, stirring in between, until the mixture is fully melted and smooth.

Take the brownies out of the fridge, pour the ganache over the peanut butter layer, and spread it evenly. You can let the ganache set at room temperature or speed up the process by placing the pan back in the refrigerator.

Cutting and Serving

Once the ganache has fully set, it’s time to slice and serve your keto buckeye brownies. Use a sharp knife to cut the brownies into 16 squares. For clean cuts, I recommend wiping the knife with a damp cloth between slices.

Each brownie is a perfect balance of fudgy chocolate, creamy peanut butter, and rich ganache. Whether you enjoy them as a post-dinner dessert or a midday snack, they’re sure to satisfy your sweet tooth without kicking you out of ketosis.

Why You’ll Love These Keto Buckeye Brownies

Low Carb: At only 3 net carbs per serving, these brownies fit perfectly into any keto or low-carb lifestyle.
High Protein: With 6 grams of protein per brownie, they’re a satisfying treat that can double as a post-workout snack.
Sugar Free: with no sugar added, these keto brownies are still every bit as sweet and decadent as the traditional versions!
Gluten Free: these low carb brownies have no traditional flour, meaning they’re perfect for those who have Celiac disease or gluten intolerance.
Versatile: You can customize the recipe by using your favorite nut butter or making it dairy-free.
Easy to Make: Whether you use a keto brownie mix or make them from scratch, this recipe is straightforward and beginner-friendly.
Delicious: The combination of chocolate and peanut butter is always a winner, and these brownies are no exception!

Tips for Success

Cool Completely: Make sure the brownies are completely cool before adding the peanut butter layer to prevent it from melting.
Use Parchment Paper: Lining your pan with parchment paper makes it easier to remove the brownies and ensures clean edges.
Storage: Store the brownies in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage—just thaw before serving.

When it comes to keto desserts, these keto peanut butter brownies truly stand out as a decadent yet low-carb indulgence. Whether you’re making them for yourself, family, or a gathering, they’re guaranteed to impress even those who aren’t on a keto diet. The combination of rich, chocolatey brownie, creamy peanut butter filling, and silky chocolate ganache creates a dessert that feels indulgent without sabotaging your low-carb goals.

Beyond being delicious, these brownies are also gluten-free, making them perfect for anyone with gluten sensitivities or intolerances. By using ingredients like almond flour, sugar-free sweeteners, and natural peanut butter, you’re not only keeping the carbs low but also making a dessert that’s free from common allergens found in traditional baked goods. So, let’s talk about why these gluten-free peanut butter brownies are a must-try!

Why These Brownies are Perfect for Any Occasion

These brownies aren’t just keto-friendly and gluten-free—they’re also incredibly versatile. Here are a few reasons why they’re the ideal dessert for any occasion:

Great for Meal Prepping: These easy keto peanut butter brownies can be made ahead of time and stored in the fridge or freezer for a quick grab-and-go dessert or snack.
Perfect for Special Occasions: Whether it’s a birthday party, a holiday gathering, or a casual get-together, these brownies will be a crowd-pleaser. They look fancy but are deceptively simple to make.
Kid-Friendly: Kids love the classic combination of chocolate and peanut butter, so this dessert is a great way to sneak a healthier option into their diet.

And let’s not forget that these brownies are super customizable! If you have dietary restrictions or preferences, you can tweak the recipe to make it work for you. For example:

Dairy-Free Option: Use a dairy-free butter alternative for both the brownie base and the peanut butter filling.
Nut Butter Swaps: While peanut butter is a classic choice, almond butter, cashew butter, or even sunflower seed butter can be used for a unique twist.
Sweetener Choices: You can experiment with your favorite sugar-free sweeteners, such as allulose, erythritol, or a monk fruit blend, to adjust the sweetness level to your liking.

Storage Instructions

If you’ve made a batch of these easy keto peanut butter brownies, you’ll want to make sure they stay fresh and delicious for as long as possible. Proper storage is key to preserving the flavor and texture of these brownies.

Refrigerator Storage

Because of the peanut butter layer and chocolate ganache, these brownies are best stored in the refrigerator. Here’s how to do it:

Slice the Brownies: After the chocolate ganache has fully set, slice the brownies into squares.
Use an Airtight Container: Place the brownie squares in an airtight container, stacking them in layers. To prevent sticking, place a sheet of parchment paper between each layer.
Store in the Fridge: Keep the container in the refrigerator for up to 1 week.

The cool temperature will help the peanut butter layer and ganache stay firm while keeping the brownie base moist and fudgy.

Freezer Storage

Yes, you can freeze these gluten-free peanut butter brownies! Freezing is a fantastic way to extend their shelf life and ensure you always have a sweet treat on hand. Here’s how:

Pre-Freeze the Brownies: After slicing, place the brownie squares on a baking sheet lined with parchment paper. Freeze them for about 1–2 hours, or until they’re firm. This step prevents them from sticking together in storage.
Wrap Individually: Once frozen, wrap each brownie square tightly in plastic wrap or aluminum foil.
Store in a Freezer-Safe Container: Place the individually wrapped brownies in a freezer-safe container or zip-top bag to protect them from freezer burn.
Label and Freeze: Label the container or bag with the date, and store it in the freezer for up to 3 months.

Thawing Instructions

When you’re ready to enjoy your brownies, simply remove the desired number of squares from the freezer:

For a quick thaw, let them sit at room temperature for about 30 minutes.
Otherwise, allow them to thaw in the refrigerator until they reach your desired texture.

Tips for Perfect Keto Brownies Every Time

Want to make sure your easy keto peanut butter brownies turn out perfectly every time? Here are a few extra tips to keep in mind:

Measure Ingredients Accurately: Keto baking relies on precise measurements, so be sure to use a kitchen scale if possible, especially for almond flour and sweeteners.
Don’t Overbake: Keep an eye on the brownies while they’re in the oven. Overbaking can cause them to dry out, and you want these to stay fudgy. Remove them when a toothpick inserted into the center comes out with a few moist crumbs.
Use Room-Temperature Ingredients: For the peanut butter layer, it’s best to use softened butter and peanut butter at room temperature to ensure a smooth, creamy texture.
Chill Between Layers: Allow each layer (the brownie base, peanut butter filling, and ganache) to set completely before moving on to the next step. This helps create distinct, clean layers.

Creative Ways to Serve Your Keto Brownies

These keto peanut butter brownies are fantastic on their own, but you can elevate them with a few fun serving ideas:

Drizzle with Extra Peanut Butter: For an extra peanut buttery kick, drizzle some melted peanut butter on top of the ganache before slicing.
Top with Keto Whipped Cream: Add a dollop of sugar-free whipped cream to each brownie for a decadent dessert.
Pair with Low-Carb Ice Cream: Warm up a brownie and serve it alongside a scoop of keto-friendly vanilla or chocolate ice cream.
Sprinkle with Chopped Nuts: Add a bit of crunch by sprinkling chopped peanuts, almonds, or pecans over the ganache layer before it sets.

Not only are these brownies rich, fudgy, and satisfying, but they also fit perfectly into a keto lifestyle. They’re low carb, high in protein, and gluten-free, making them an excellent option for anyone with dietary restrictions. Plus, they’re so easy to make—whether you use a brownie mix or make them from scratch—that they’re bound to become a go-to recipe in your kitchen.

With proper storage, you can make these brownies ahead of time and enjoy them whenever a craving strikes. So, what are you waiting for? Whip up a batch of these gluten-free peanut butter brownies today and experience the magic of chocolate and peanut butter in every bite!

I hope you love these keto peanut butter brownies as much as I do! If you try this buckeye brownies recipe, please let me know how it turned out. Leave a recipe rating and comment on this post if you give the recipe a try. Don’t forget to tag me @sarahsfitfood so I can see your amazing creations!

XO,
Sarah

Looking for what to bake next? Check out my Candy Cane White Chocolate Blondies or Keto Red Velvet Brownies!

Keto Peanut Butter Brownies

@sarahsfitfood

Learn how to make the best keto peanut butter brownies! These low carb buckeye brownies are rich, fudgy, and topped with creamy peanut butter and chocolate ganache. Only 3 net carbs per serving!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Course Dessert, Snack

Cuisine American

Servings brownies

Calories 220 kcal

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I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

Brownies:

1 bag FitBake fudge brownie mix prepared according to package instructions

Or, to make homemade keto brownies:

1 cup blanched almond flour 112g
1/2 cup powdered or granulated sugar-free sweetener 96g
1/3 cup Dutch cocoa powder 27g
1/4 tsp baking powder 1g
1/4 tsp salt 1.5g
6 Tbsp unsalted butter melted (84g)
2 large eggs
1/2 cup sugar-free chocolate chips 112g

Peanut Butter Filling:

2/3 cup creamy peanut butter
1/4 cup unsalted butter
1/2 cup sugar-free powdered sweetener

Ganache:

3/4 cup sugar-free chocolate chips
2 tbsp unsalted butter

Instructions

Prepare FitBake brownie mix batter and bake in a square 8×8-inch pan according to package instructions. Allow to cool.
Or, if making the homemade option:
Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper.
Stir all dry brownie ingredients together in a bowl. Add melted butter and eggs, and stir until combined. Fold in chocolate chips.
Spread brownie batter into pan.
Bake for 15-18 minutes. Allow to cool.
Combine peanut butter, powdered sweetener, and 1/4 cup of softened butter to a bowl. Beat with electric mixer until smooth.
Spread the peanut butter mixture evenly on top of the brownies. Place in the refrigerator while you prepare the next layer.
Combine chocolate chips and 2 tbsp of butter in a microwave safe bowl, and heat in 20 second increments until melted. Stir until smooth.
Remove the brownies from the refrigerator, and pour and spread melted chocolate evenly over the peanut butter layer.
Return the entire pan to the refrigerator until chocolate sets. You can also allow it to set at room temperature, it will just take a bit longer.
Slice into 16 squares with a sharp knife.
Enjoy!

Notes

Nutrition information calculated according to when prepared using FitBake brownie mix.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 43mgSodium: 98mgPotassium: 98mgFiber: 7gSugar: 1gVitamin A: 293IUCalcium: 32mgIron: 1mg

Keyword easy keto peanut butter brownies, gluten free peanut butter brownies, keto brownie mix, keto fudge brownies, keto peanut butter brownies, low carb brownie recipe

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Keto Sour Cream Coffee Cake

December 3, 2024SarahBreakfast, Cakes & Cupcakes, Desserts, Keto10

I’m beyond excited to share my 2 Net Carb Keto Sour Cream Coffee Cake with you! If you’ve been following me on Instagram for a while, you know that I’m all about creating low-carb, high-flavor treats that don’t sacrifice taste for incredible macros. And trust me, this low-carb loaf of goodness is no exception.

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This keto coffee cake is so good, you won’t believe it’s low-carb! It’s incredibly moist, filled with a cinnamon streusel swirl, and topped with a thick layer of rich, velvety cream cheese frosting. It’s also made without any almond flour—just coconut flour, which means it’s not only low-carb, but also friendly to many of those who may have nut allergies. But even if you’re not allergic to almonds, you’ll love how coconut flour creates a slightly different texture that makes this cake even more indulgent. Don’t worry – it doesn’t make the cake taste like coconut!

I baked this low carb coffee cake in two mini loaf pans, which makes it perfect for slicing into thick, satisfying pieces that are perfect for enjoying with a cup of coffee (hence, “coffee cake”) or as a sweet treat any time of day. The best part is, it’s just 140 calories per slice, including the frosting! Plus, each slice has only 2 grams of net carbs, which means you can indulge without guilt.

This recipe is a sneak peek into The Keto Dessert eBook 2.0, my complete guide packed with over 120+ of my best keto baking recipes, all my low-carb baking secrets, and an ingredient shopping list to make keto baking a breeze. It’s everything you need to master the art of keto desserts—and I can’t wait for you to see it all!

Why You’ll Love This Keto Sour Cream Coffee Cake

Perfect Texture: Thanks to the combination of coconut flour and sour cream, this cake comes out perfectly moist, soft, and fluffy. It has that “just right” texture that you expect from a coffee cake—never dry or crumbly.
No Almond Flour: I know a lot of keto baking recipes call for almond flour, but I wanted to create something for those who are allergic to almonds, or just don’t always want to use almond flour. Coconut flour is a fantastic substitute, and it adds a subtle sweetness that pairs perfectly with the cinnamon streusel and cream cheese frosting. And no, it doesn’t make this cake taste like coconut!
Sweetened the Right Way: Instead of traditional sugar, this recipe uses sugar-free sweeteners, so you don’t have to worry about the sugar crash. I used a granulated erythritol/monk fruit blend for the cake and streusel, and powdered erythritol/monk fruit sweetener for the frosting, ensuring that this coffee cake stays low-carb while still tasting like the real deal.
Cinnamon Streusel: Let’s talk about the streusel for a second. I mean, who doesn’t love a little crunchy, cinnamon-sugary goodness mixed into their cake? The cinnamon streusel in this recipe is made with coconut flour, butter, and sweetener, creating that irresistible texture and flavor that makes each bite so delicious. It’s the perfect complement to the soft, rich cake.
Cream Cheese Frosting: A classic coffee cake wouldn’t be complete without frosting, and I don’t just top this with any frosting—I went all out with a rich and creamy cream cheese frosting. It’s silky, slightly tangy, and just the right balance of sweet. Plus, it’s super easy to make with only a few ingredients.
Super Low-Carb: If you’re following a keto or low-carb lifestyle, you’ll be happy to know that each slice of this cake has only 2 net carbs, even with the frosting! It’s the kind of treat you can enjoy without worrying about blowing your carb count for the day.

The Recipe: Keto Sour Cream Coffee Cake

Now, let’s get to the good stuff—the recipe for this low carb coffee cake! This one is super easy to make, and the results are just mouthwatering.

Ingredients and Step-by-Step Guide

This keto coffee cake is made with simple low-carb ingredients that work together to create a fluffy, moist cake topped with a crumbly cinnamon streusel and rich cream cheese frosting. Let’s look at each ingredient, why it’s used, and how to bring everything together for the perfect keto treat.

Cake Ingredients

Coconut Flour – This is the star flour in the recipe. It’s naturally low in carbs and high in fiber, making it a perfect choice for keto baking. Coconut flour absorbs a lot of moisture, so you only need a small amount compared to traditional flours.
Granulated Sugar-Free Sweetener – A keto-friendly sweetener, such as an erythritol/monk fruit blend or allulose, is used to provide sweetness without the sugar. It keeps the cake low-carb and gives it that classic coffee cake taste.
Baking Powder – This helps the cake rise, ensuring it turns out light and fluffy. It’s essential for giving the cake structure and a soft crumb.
Salt – Just a pinch of salt enhances all the flavors in the cake, balancing the sweetness and bringing out the richness of the other ingredients.
Sour Cream – This ingredient adds moisture and richness to the cake. It also helps create a soft, tender texture without adding too much liquid, which is crucial when baking with coconut flour.
Eggs – Eggs are essential in keto baking because they provide structure and help bind the batter together. They also work to give the cake a light, airy texture.
Vanilla Extract – Vanilla adds warmth and a sweet, aromatic flavor to the cake, enhancing its overall taste.
Unsalted Butter – Butter adds richness and flavor while also keeping the cake moist. It gives the coffee cake that delicious buttery taste we all love.

Cinnamon Streusel

Ground Cinnamon – Cinnamon is the star of the streusel layer. Its warm, spicy flavor is what makes a coffee cake taste so nostalgic and comforting.
Granulated Sugar-Free Sweetener – A keto sweetener like erythritol or monk fruit provides a sweet crunch to the streusel without adding carbs. I use an erythritol monk fruit blend.
Coconut Flour – A small amount of coconut flour helps absorb any extra moisture and gives the streusel its crumbly texture.
Unsalted Butter – Butter is what binds the streusel together, creating those irresistible crumbly bits that contrast beautifully with the soft cake.

Cream Cheese Frosting

Softened Cream Cheese – Cream cheese adds a tangy, creamy richness to the frosting. It pairs perfectly with the sweet cinnamon flavors of the cake.
Salted Butter – Softened butter adds smoothness and flavor to the frosting, balancing the tanginess of the cream cheese. Using salted butter gives a slight salty contrast, which enhances the sweetness.
Powdered Sugar-Free Sweetener – Powdered keto sweetener (like confectioner’s erythritol/monk fruit) dissolves easily into the frosting, creating a smooth and fluffy texture without any grittiness.
Vanilla Extract – Vanilla adds a touch of warmth and enhances the overall flavor of the frosting, making it taste rich and indulgent.

Step-by-Step Instructions

1. Make the Cake Batter

Start by whisking together the dry ingredients—coconut flour, sweetener, baking powder, and salt. Combining these first ensures the baking powder is evenly distributed, so the cake rises uniformly.

Next, add the wet ingredients: sour cream, eggs, and vanilla extract. These ingredients add moisture, structure, and flavor. Finally, mix in the melted butter, which gives the batter a smooth consistency. The result will be a thick, spreadable batter perfect for layering.

2. Prepare the Cinnamon Streusel

In a small bowl, combine the cinnamon, sweetener, and coconut flour. Add melted butter and mix until crumbly. This simple streusel will add a warm, sweet-spiced layer and a delightful texture contrast to the cake.

3. Assemble the Cake

Divide the batter between two mini loaf pans. Start by spreading half of the batter into each pan. Sprinkle on half of the cinnamon streusel, then layer the rest of the batter on top. Finish with the remaining streusel for a perfect crumbly topping.

4. Bake the Cake

Bake the cakes in a preheated oven until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. This ensures the cake stays tender and doesn’t dry out. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.

5. Make the Frosting

While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sweetener and vanilla extract, mixing until the frosting is light, fluffy, and easy to spread.

6. Frost and Serve

Once the cakes are completely cooled, generously spread the cream cheese frosting over the top of each loaf. For a finishing touch, sprinkle a little extra cinnamon over the frosting.

Tips for Success

Don’t Skip the Cooling: Make sure the cakes cool completely before frosting them. This helps the frosting to set properly, and it also ensures you don’t have a melted, gooey mess when you try to frost it.
Use Full-Fat Ingredients: For the best flavor and texture, stick with full-fat sour cream, cream cheese, and butter. These ingredients not only make the cake moist but also add richness that’s essential to the flavor.
Cut Thick Slices: Don’t skimp on the size of your slices—each one should be thick and satisfying! This recipe makes 12 generous slices, which is perfect for sharing (or not).

Why I Love This Recipe

As the massive sweets lover I am, I’m always trying to find ways to make my treats as delicious as possible while keeping them keto-friendly. This low carb coffee cake recipe is the perfect combination of rich, moist cake and the perfect amount of sweetness, all while sticking to those keto macros. Whether you’re enjoying it with your morning coffee, serving it to guests, or just craving something sweet, this cake is the perfect solution.

How to Make Keto Coffee Cake

Making keto coffee cake is surprisingly easy, and the results are worth every step! This keto sour cream coffee cake uses simple ingredients like coconut flour and sugar-free sweeteners to create a low-carb treat that tastes just like traditional coffee cake. The process involves whipping up the coffee cake batter, layering it with a cinnamon streusel, and finishing it off with cream cheese frosting.

You can easily customize this recipe! For example, you can transform the loaf into coffee cake muffins by simply dividing the batter into a muffin tin instead of loaf pans. Bake the muffins at the same temperature (350°F) for 18–22 minutes, and you’ll have individually portioned, easy-to-serve treats.

Whether you’re making a loaf or muffins, the key to success is using coconut flour. Unlike almond flour, coconut flour absorbs more liquid, giving this keto coffee cake coconut flour its perfectly moist and fluffy texture without being dense or dry.

Can I Leave Out the Sour Cream Because I Don’t Like Sour Cream?

Sour cream is one of the secret ingredients that makes this keto cinnamon coffee cake so moist and tender. However, if you don’t like sour cream, don’t worry—you have options!

You can replace the sour cream with full-fat Greek yogurt or heavy cream. Both substitutes will maintain the creamy texture and provide the richness that sour cream brings to the batter. Greek yogurt, in particular, works well for a slightly tangy flavor, while heavy cream gives a neutral richness. Either way, the result will still be a low-calorie cinnamon coffee cake that’s just as delicious as the original.

Why This Recipe Stands Out

This keto coffee cake is designed to hit all the marks of a traditional coffee cake while keeping it low-carb and keto-friendly:

Moist, Fluffy Texture: Thanks to the coconut flour and sour cream combination, this cake is anything but dry.
Cinnamon Streusel Perfection: The crumbly cinnamon layer adds that signature flavor of classic coffee cakes, making it feel indulgent yet guilt-free.
Versatile Formats: Whether you make this into a loaf, coffee cake muffins, or even a bundt cake, the results are equally fantastic.
2 Net Carbs Per Slice: Perfect for anyone following a low-carb or keto lifestyle, it’s an easy keto coffee cake recipe that won’t derail your goals.

Keto Coffee Cake Variations

Make It Muffins: As mentioned earlier, turn this keto sour cream coffee cake into coffee cake muffins by using a muffin tin. It’s a great option for meal prep or serving guests.
Add a Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the cinnamon streusel for a delightful crunch.
Go Dairy-Free: If you’re avoiding dairy, substitute the sour cream with unsweetened coconut cream and use a dairy-free cream cheese for the frosting.

Why Coconut Flour is the Star

If you’ve tried keto baking before, you know how tricky it can be to get the texture just right. This keto coffee cake coconut flour recipe nails it by using coconut flour instead of almond flour. Coconut flour absorbs more liquid, which helps keep the batter moist without making it dense. Plus, it’s naturally low-carb and nut-free, making this cake perfect for anyone with almond allergies.

Tips for Perfect Keto Coffee Cake

Don’t Overbake: The cake is ready when a toothpick inserted into the center comes out with just a few crumbs. Overbaking will dry out the cake.
Cool Completely Before Frosting: Frosting the cake while it’s warm will cause the cream cheese frosting to melt and slide off. Patience is key!
Make It Ahead: This easy keto coffee cake tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days.

A Final Word

Whether you’re a fan of a classic traditional coffee cake or you’re looking for a creative twist on keto baking, this recipe has you covered. With its rich cinnamon streusel, creamy frosting, and low-carb ingredients, this keto cinnamon coffee cake will quickly become a staple in your kitchen.

Don’t forget to experiment! Turn the loaf into muffins, customize the toppings, or try new flavor combinations to keep things fresh. No matter how you make it, this cake is proof that indulgence and healthy eating can go hand in hand.

Let me know if you give this recipe a try—I’d love to hear your thoughts!

This recipe is just one of many that you’ll find in my Keto Dessert eBook 2.0, which is filled with over 120+ mouthwatering recipes, helpful baking tips, and detailed nutritional information. It’s your ultimate guide to creating all of your favorite desserts, guilt-free. Every single recipe includes macros and calorie counts, so you never have to guess if you’re staying on track with your low-carb goals.

So go bake this keto sour cream coffee cake, and enjoy! I hope you love it as much as I do. Be sure to tag me on Instagram at @sarahsfitfood when you make it, so I can see your beautiful creations.

Happy baking, and I’ll talk to you soon!

Xo,

Sarah

What are you baking next? If you’re looking for more low carb breakfast baking recipes, check out my recipes for Keto Banana Bread, Keto Cookie Crisp Cereal, or Keto French Toast Sticks!

Keto Sour Cream Coffee Cake

@sarahsfitfood

Indulge in this low-carb keto coffee cake recipe with cinnamon streusel and cream cheese frosting. Only 2 net carbs, and no almond flour!

Per slice including frosting: 140 calories 12g F / 2g C (net) / 3g P / 2g fiber / <1g sugar

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 140 kcal

Want to save this recipe?

I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

Cake:

1/2 cup coconut flour 56g
1/3 cup granulated sugar-free sweetener 64g
2 tsp baking powder 8g
1/4 tsp salt 1.5g
1/2 cup sour cream 120g
3 large eggs
1 tsp vanilla extract 5ml
1/4 cup unsalted butter melted (56g)

Cinnamon Streusel:

1 Tbsp ground cinnamon 8g
1/4 cup granulated sugar-free sweetener 48g
2 tsp coconut flour 5g
1 Tbsp unsalted butter melted (14g)

Cream Cheese Frosting:

1/2 cup cream cheese softened (112g)
2 Tbsp salted butter softened (28g)
1 cup powdered sugar-free sweetener 192g
1 tsp vanilla extract

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line two mini 5 ½ x 3-inch loaf pans with parchment paper or lightly grease them to prevent sticking.
Make the Cake Batter: In a large mixing bowl, combine all of the dry cake ingredients (coconut flour, sweetener, baking powder, and salt). Whisk everything together to ensure it’s well-mixed. Then add in the sour cream, eggs, and vanilla extract. Stir everything together, and finally, add the melted butter. Continue to stir until the batter is smooth.
Prepare the Cinnamon Streusel: In a separate small bowl, mix together the cinnamon, sugar-free sweetener, coconut flour, and melted butter. Use a fork or your fingers to crumble the mixture together, creating that delicious streusel texture.
Assemble the Cake: Spoon half of the cake batter into each of the mini loaf pans. Spread it evenly. Then, sprinkle half of the cinnamon streusel mixture over the batter in each pan. Top with the remaining cake batter, and finish by sprinkling the rest of the streusel on top.
Bake the Cake: Bake the cakes in the preheated oven for about 25-30 minutes. Check doneness by inserting a toothpick into the center of the cakes—it should come out with just a few moist crumbs. Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: While the cakes are cooling, make the cream cheese frosting. In a medium-sized bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sweetener and vanilla extract, then continue to beat until the frosting is fluffy and well-combined.
Frost the Cakes: Once the cakes are completely cooled, spread the cream cheese frosting generously over the top of each loaf. If desired, dust with a little extra cinnamon for a finishing touch.
Slice and Serve: Cut each loaf into 6 thick slices. Now, the fun part—enjoying every bite of this decadent, low-carb, keto-friendly treat!

Nutrition

Calories: 140kcalCarbohydrates: 4gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 74mgSodium: 195mgPotassium: 46mgFiber: 2gSugar: 1gVitamin A: 454IUVitamin C: 0.1mgCalcium: 73mgIron: 0.5mg

Keyword keto coffee cake, low carb breakfast, low carb coffee cake, sour cream coffee cake

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Keto Pumpkin Pie

November 23, 2024SarahDesserts, Keto, Pumpkin Recipes4

I’m so excited for one of my absolute favorite holidays for baking coming up in just a few days: Thanksgiving! For anyone following a keto or low carb lifestyle, I know desserts can often be a challenge on this holiday. Fortunately, I’m here to share my absolute favorite keto pumpkin pie with low carb flaky pie crust recipe that will have you enjoying every bite without the typical sugar and carb overload! Hate that overly full feeling you usually get on Thanksgiving? Well, you’re much less likely to feel that way with my low carb, low sugar treats. I highly recommend trying this ketogenic pumpkin pie, and just watch as your friends and family gobble it up without even realizing it’s keto!

Want to save this recipe?

I'll email this post to you, so you can come back to it later! -Sarah

Today, I’m giving you an exclusive sneak peek into my Keto Dessert eBook 2.0, where you’ll find over 120+ of my best keto baking recipes, my top low-carb baking secrets, and more. But for now, let’s learn how to make this perfect ketogenic pumpkin pie with a low carb flaky pie crust. I promise this will be your new go-to Thanksgiving keto dessert!

Why This Keto Pumpkin Pie is the BEST:

First things first, I have to say that this recipe is not only delicious but also incredibly easy to make. The flavors are rich and comforting, and the low-carb ingredients come together to create the perfect texture that’ll have everyone asking for seconds. Here’s why I’ve chosen each ingredient carefully, ensuring that the pie tastes like a classic pumpkin pie without the added carbs.

The flaky pie crust is really the cherry on top. It’s not often you find a keto recipe that nails not only the filling, but also the crust. The crust is the trickier part when working with low carb ingredients.

Low Carb Flaky Pie Crust – The Key to a Perfect Base

Let’s start with the crust. For me, the crust is just as important as the filling, if not more. You want a crust that’s flaky, buttery, and holds up to the rich pumpkin filling. Traditional pie crusts are made with all-purpose flour, which is high in carbs. But in this keto pumpkin pie, I’ve replaced the flour with a combination of almond flour and coconut flour—two of my favorite low-carb flours.

Blanched Almond Flour – Almond flour is a fantastic low-carb flour alternative. It’s rich in healthy fats and has a slightly nutty flavor that pairs perfectly with the buttery, flaky crust we’re aiming for. It also provides a good source of fiber and protein, which helps keep you fuller for longer.
Coconut Flour – I love adding coconut flour to the mix for a few reasons. Not only does it help absorb moisture and give the crust a more bread-like texture, but it also helps keep the carbs low. Just be careful with coconut flour—it’s very absorbent, so you don’t need as much of it compared to other flours.
Xanthan Gum – This ingredient might seem like a mystery to some, but it’s key for creating that perfect, flaky texture in low-carb baking. It helps bind everything together, making the crust easier to roll out while preventing it from becoming too crumbly. It basically acts like the gluten that we’re missing when using alternative gluten-free flours.
Cold Butter & Cream Cheese – I use both cold butter and cold cream cheese in the crust for two reasons. First, the butter provides that rich, indulgent flavor, and second, the cream cheese helps add moisture and helps bind everything together. The key to making this crust flaky is to ensure the fats are cold when incorporated into the dry ingredients. This helps create pockets of fat, which lead to the desired flakiness.
Egg – The egg is the binding agent that helps bring everything together. It also contributes to the structure of the crust, ensuring it holds up when you add the filling.

With these ingredients, we’ve created a low-carb, buttery, and flaky crust that will be the perfect base for our keto pumpkin pie filling.

The Keto Pumpkin Pie Filling – Warm, Spiced, and Heavenly

Now let’s talk about the star of the show—this rich, velvety pumpkin filling. Classic pumpkin pie filling is made with canned pumpkin, sugar, eggs, and a mix of warm spices like cinnamon, nutmeg, and ginger. For this ketogenic pumpkin pie version, we’ll be using the same flavor profile, but with some key swaps to keep the carb count low.

Pumpkin Puree – Pumpkin puree is naturally low in carbs and high in fiber, making it a great choice for any keto pumpkin dessert. It’s also packed with nutrients like vitamin A and potassium, making it a healthy addition to this recipe. I always opt for pure pumpkin puree, not pumpkin pie filling, as the pre-made pie fillings usually have added sugar.
Sugar-Free Sweetener – To make this a low-carb pumpkin pie, I use a sugar-free sweetener like powdered erythritol/monk fruit or allulose. These sweeteners have a similar sweetness to sugar but with little to no carbs. I prefer powdered sweeteners in the filling because they dissolve better and create a smooth, creamy texture without any graininess.
Heavy Cream & Butter – These two ingredients give the pie its rich, creamy texture. Heavy cream is a fantastic addition because it adds decadence and helps balance out the sweetness. The butter not only enhances the flavor but also contributes to the smooth consistency of the filling.
Eggs & Egg Yolk – Eggs are a must in any pumpkin pie recipe, as they help set the filling while it bakes. Adding an extra egg yolk gives the pie a velvety, smooth texture and a rich color. Trust me, you don’t want to skip this step!
Spices – The combination of cinnamon, pumpkin pie spice, and a pinch of salt adds that signature warm, cozy flavor that makes pumpkin pie such a classic fall dessert. I use a blend of spices to bring out the pumpkin’s natural flavor while keeping it balanced and not overpowering.
Vanilla Extract – Finally, a splash of vanilla extract helps round out the flavor of the filling, making it taste even more indulgent.

How to Make this Ketogenic Pumpkin Pie:

Now that you know why each ingredient is important, let’s get into the nitty-gritty of making this delicious pie! This keto pumpkin pie comes together in a few easy steps, so grab your ingredients, and let’s get started.

Step 1: Prepare the Crust

In a medium bowl, combine the blanched almond flour, coconut flour, and xanthan gum. Mix them together to evenly distribute the dry ingredients.
Add the cold butter and cold cream cheese to the dry ingredients. Using a pastry cutter (or a food processor if you prefer), cut the butter and cream cheese into the flour until the mixture becomes crumbly, with pea-sized chunks of butter still visible.
Add the egg and stir the mixture until the dough begins to come together. You don’t want to overwork it—just enough to form a dough that’s not too sticky.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. Chilling the dough helps it firm up and makes it easier to roll out.

Step 2: Roll Out the Dough

Once the dough is chilled, remove it from the fridge. Place it between two sheets of parchment paper and roll it out into a 13-inch circle. If it cracks, just pinch it back together—it’s a forgiving dough!
Gently transfer the rolled dough into a greased 9-inch pie pan. Press the dough into the pan and up the sides. If the dough cracks while transferring, simply patch it up.
Refrigerate the crust again while you prepare the filling. This will help keep the crust firm during baking.

Step 3: Make the Filling

In a medium saucepan, add the heavy cream and butter. Heat over low-medium heat, stirring occasionally, until the butter has melted.
Once the butter is melted, add your sugar-free sweetener and continue to stir until it dissolves completely and the mixture thickens slightly. Remove from the heat and set aside to cool.
In a separate bowl, add the pumpkin puree, cinnamon, pumpkin pie spice, and salt. Stir until the spices are evenly distributed throughout the pumpkin.
Add the eggs, egg yolk, and vanilla extract to the pumpkin mixture. Then, slowly whisk in the cooled cream and butter mixture until everything is smooth and well combined.

Step 4: Bake the Pie

Preheat your oven to 350°F (175°C).
Pour the pumpkin filling into your prepared pie crust. To avoid any spills, place the pie pan on a baking sheet before transferring it to the oven.
Bake the pie for 40-45 minutes, or until the filling is mostly set with a slight jiggle in the center. Every oven is different, so keep an eye on it! If the crust starts to brown too quickly, you can cover the edges with foil.
Remove the pie from the oven and let it cool to room temperature. The filling will continue to set as it cools. Once it’s cool, refrigerate the pie for at least 3 hours (or overnight if you want to make it ahead of time).

Step 5: Slice and Enjoy!

After chilling, your ketogenic pumpkin pie with low carb flaky pie crust is ready to be sliced and served. I recommend serving it with a dollop of whipped cream or a sprinkle of cinnamon for that extra touch. Each slice packs in a satisfying 240 calories, 4g net carbs, and 4g protein, so you can enjoy a guilt-free dessert that fits perfectly into your keto lifestyle!

Happy Thanksgiving everyone! I hope you have a wonderful holiday, and enjoy all your favorite treats without the guilt! If you need more recipes, make sure to check out my resource The Keto Dessert eBook 2.0 which has over 120+ amazing keto dessert recipes!

Be sure to share a photo and tag me on Instagram if you try this keto pumpkin pie recipe 🙂

Xo,

Sarah

Keto Pumpkin Pie with Low Carb Flaky Pie Crust

@sarahsfitfood

Indulge in this keto pumpkin pie with a buttery, low carb flaky pie crust. This keto Thanksgiving dessert is rich, creamy, and easy to make! Only 4 net carbs per slice.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 41

Course Dessert

Cuisine American

Servings slices

Calories 240 kcal

Want to save this recipe?

I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

Flaky Pie Crust:

3/4 cup blanched almond flour 84g
5 tbsp coconut flour 35g
1/2 tsp xanthan gum 1.5g
6 Tbsp salted butter cold (84g)
4 Tbsp cream cheese cold (56g)
1 large egg

Pumpkin Pie Filling:

1 cup heavy cream 240ml
2 Tbsp unsalted butter 28g
1 1/2 cups powdered sugar-free sweetener 288g
1 can pumpkin puree 15oz./425g
1 tsp cinnamon 3g
1 1/2 tsp pumpkin pie spice 4g
1/4 tsp salt 1.5g
2 large eggs
1 large egg yolk
1 tsp vanilla extract 5ml

Instructions

Make crust: combine dry ingredients in a bowl. Add cold butter and cream cheese and cut in using a pastry cutter until crumbly, or pulse in a food processor. Add egg and stir just until dough begins to come together.
Form dough into a ball, wrap in plastic wrap, and refrigerate for one hour. Remove from fridge and roll between parchment paper into a 13- inch circle. Place rolled circle of dough into a greased 9-inch pie pan, form to fit the pan, and refrigerate again while you prepare the filling.
Make filling: add cream and butter to a saucepan over low-medium heat. Stir until butter is melted, then add sweetener. Continue stirring until dissolved and mixture begins to thicken slightly. Remove from heat and allow to cool.
Preheat oven to 350°F. Add spices and salt to pumpkin puree and stir until distributed, then add pumpkin puree along with all other remaining ingredients to the cream mixture. Whisk until smooth.
Pour filling mixture into prepared pie crust. Place pie pan on a baking sheet and bake for 40-45 minutes. Remove from oven and allow to continue cooking and setting at room temperature, until cooled. Refrigerate for at least 3 hours before slicing and serving. Enjoy!

Nutrition

Calories: 240kcalCarbohydrates: 7gProtein: 4gFat: 23gSaturated Fat: 12gFiber: 3gSugar: 2g

Keyword keto pie crust, keto pumpkin pie, keto thanksgiving dessert, low carb flaky pie crust, low carb pumpkin pie

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Keto Candy Cane White Chocolate Blondies

November 21, 2024SarahBrownies & Bars, Desserts, Keto3

Hello bakers! I’m thrilled to share another keto holiday treat with you – my Keto Candy Cane White Chocolate Blondies! These blondies are a sneak peek into my Keto Dessert eBook 2.0, which is my complete guide packed with over 120+ of my best keto baking recipes, low-carb baking secrets, and detailed macros for every single recipe. Trust me, this holiday recipe is going to be one of your new favorites. I’m excited to walk you through every detail of how to make these perfect blondies.

Let me tell you, these babies are RICH and decadent. It’s like a cross between white chocolate fudge and a blondie, married with fresh peppermint flavor. Absolute heaven if you ask me!

Even if you’re on a keto, low-carb, or gluten-free diet, I’m here to show that you can still indulge in festive desserts that taste as good as they look. These blondies have all the warmth and sweetness of a holiday treat, but without the sugar or the carbs. I promise, no one will believe that these are actually low-carb, gluten-free, and keto-friendly when you bring them to your holiday parties!

Oh, and Don’t Miss Out on My Limited Edition Keto Holiday Cookie eBook!

You’ll find over 35+ delicious holiday classics recipes in my limited edition Keto Holiday Cookie eBook. Whether you’re craving classic favorites or new twists on holiday classics, this eBook has everything you need to make your festive baking low-carb, sugar-free, and gluten-free!

In this exclusive 57-page eBook, you’ll find:

All your favorite holiday cookies and bars, reimagined in low-carb and keto-friendly versions
A printable ingredient shopping list to make your holiday baking stress-free
Recipes with 1-2g net carbs per serving (with a few options for 2-5g net carbs)
Simple, easy-to-find ingredients that you can grab at your local grocery store

But hurry—this eBook is available for a limited time only, so grab your copy before it’s gone!

Unsure? Test out this Keto Snowball Cookies recipe. I promise it will convince you!

Now let’s dive into this keto candy cane white chocolate blondie recipe, the ingredients, and the science behind why each one is used for the best results.

Why These Blondies Are SO Amazing:

You might be wondering, How can something so delicious be low-carb and keto-friendly? Well, these blondies are carefully crafted with ingredients that are both nutritious and flavorful, so you can enjoy them without any guilt. And trust me, these are no ordinary blondies – they’re rich, gooey, and packed with all the festive flavors we love during the holidays. Not to mention, they only have 4 net carbs per blondie, so you can enjoy one (or two) without worrying about kicking yourself out of ketosis!

What Makes These Blondies Keto-Friendly?

To make these blondies keto-friendly, I’ve replaced the sugar, flour, and some other common ingredients that usually spike your blood sugar. Instead, I’ve used keto-approved substitutes that taste great and keep you in a state of fat-burning ketosis. Let’s take a closer look at the ingredients and why each one is a game-changer when it comes to making these the perfect holiday blondie.

Ingredients: What Goes Into These Keto Candy Cane White Chocolate Blondies?

Blondies:

2/3 Cup Coconut Flour
Coconut flour is a key ingredient in any keto or gluten-free baking recipe. Unlike traditional flour, which is high in carbs and gluten, coconut flour is low in carbs and high in fiber. It’s also highly absorbent, so you only need a small amount to create the right texture. When working with coconut flour, it’s important to note that it absorbs more liquid than other flours, which is why the other ingredients (like the butter and eggs) help balance the moisture.
2/3 Cup Powdered Sugar-Free Sweetener
When it comes to sugar substitutes, I love using powdered sugar-free sweeteners because they behave like sugar in recipes but don’t raise your blood sugar levels. I use a powdered erythritol/monk fruit blend. Powdered sweeteners work especially well in baking because they dissolve easily, giving your blondies that soft, melt-in-your-mouth texture without the sugar. The sweetness level is perfect for a dessert, and it won’t have any of the aftertaste that you might experience with other sweeteners.
1/2 tsp Baking Powder
Baking powder is essential to giving these blondies the perfect rise and fluff, while maintaining their soft, gooey texture inside.
1/2 tsp Salt
Salt enhances the flavors of the sweetener and the white chocolate, making these blondies taste extra decadent. It also helps balance the sweetness, giving the blondies a more sophisticated, rounded flavor. Don’t skip the salt – it’s crucial to bringing out all the other flavors in this recipe.
1 Cup Unsalted Butter
Butter is the secret to the rich, melt-in-your-mouth texture of these blondies. Unsalted butter is best because you can control the level of salt in the recipe. Butter also adds moisture and helps achieve that gooey, decadent consistency that makes these blondies irresistible. It’s also the fat in the recipe, which makes these blondies perfectly keto-friendly.
1/3 Cup Sugar-Free White Chocolate Chips
White chocolate and peppermint are the holiday flavor combination. I use sugar-free white chocolate chips to keep these blondies low-carb and keto-friendly, while still adding that creamy sweetness that makes white chocolate so special. The sugar-free version allows you to indulge in that luxurious flavor without the added sugar. I also use them in the ganache for an extra layer of indulgence.
2 Large Eggs (Room Temperature)
Eggs provide structure and moisture to these blondies, ensuring they don’t turn out dry or crumbly. By letting the eggs come to room temperature before using them, you help them emulsify better with the other ingredients, which leads to a smoother batter and an even, consistent texture. Using cold eggs can cause the butter and melted white chocolate to seize up, causing a lumpy texture.
1 tsp Vanilla Extract
Vanilla extract is a must for adding depth of flavor to baked goods. It complements the white chocolate and peppermint without overpowering them. It’s the kind of ingredient that adds subtle complexity to the blondies, making them taste like you spent hours perfecting the recipe.
1/2 tsp Peppermint Extract
Peppermint extract gives these blondies their signature holiday flavor. It’s the perfect match for white chocolate, bringing that refreshing, cool flavor to balance the richness of the butter and chocolate. I’ve found that using peppermint extract allows the mint flavor to infuse the entire blondie without being too overwhelming.

Ganache:

1/2 Cup Heavy Cream
Heavy cream is the base for the smooth, velvety ganache that goes on top of these blondies. When heated, it pairs beautifully with the white chocolate chips, creating a creamy, glossy topping that makes these blondies extra indulgent. The high fat content of heavy cream is what makes it perfect for keto desserts, as it’s low in carbs and adds richness without compromising on flavor.
3/4 Cup Sugar-Free White Chocolate Chips
Just like in the blondie batter, sugar-free white chocolate chips are essential to keeping the ganache rich and decadent, without the carbs. When combined with heavy cream, they melt perfectly to create that silky smooth ganache that oozes decadence. The sweetness of the chocolate pairs perfectly with the minty notes of the peppermint extract.
1/2 tsp Peppermint Extract
The peppermint extract in the ganache gives a strong mint flavor to the topping, which enhances the peppermint flavor in the blondies. It ties the whole dessert together, making every bite feel like a cozy winter treat.
2 tbsp Crushed Sugar-Free Peppermint Candy or Candy Canes (Optional)
This is an optional topping, but I highly recommend it if you want that extra crunch and burst of peppermint flavor on top. The sugar-free peppermint candy adds a festive touch and a little extra texture.

How to Make These Keto Candy Cane White Chocolate Blondies

Step-by-Step Directions

Preheat the Oven
Start by preheating your oven to 325°F and lining an 8×8-inch square baking pan with parchment paper. This will ensure that your blondies come out easily and don’t stick to the pan.
Combine Dry Ingredients
In a large mixing bowl, combine the coconut flour, powdered sweetener, baking powder, and salt. Stir until the ingredients are well mixed.
Prepare the Butter and White Chocolate
Heat the butter in a small saucepan until it’s almost fully melted. Add in the sugar-free white chocolate chips and continue heating until they melt completely. Stir until smooth, and let the mixture cool slightly.
Mix Wet and Dry Ingredients
Add the melted butter and white chocolate mixture to the dry ingredients. Stir until everything is well combined. Make sure your eggs are at room temperature, then beat them into the batter along with the vanilla extract and peppermint extract. Continue stirring until the batter is smooth.
Bake
Pour the batter into the prepared pan, spreading it out evenly. Bake for 25-30 minutes, checking around the 25-minute mark to avoid overbaking. You want the blondies to be golden on the edges but still slightly soft in the center. Allow them to cool completely before topping them with the ganache.
Prepare the Ganache
In a small saucepan, heat the heavy cream over low-medium heat until it just starts to bubble. Turn off the heat, then add the sugar-free white chocolate chips and peppermint extract. Stir until the chocolate chips are fully melted and the ganache is smooth. Let it cool to room temperature.
Top with Ganache
Once the blondies have cooled, pour the ganache over the top and spread it out evenly. If desired, sprinkle the crushed peppermint candy over the ganache. Chill the blondies in the fridge for a few hours to set the ganache.
Slice and Serve
After the ganache has set, slice the blondies into 16 squares and serve. Enjoy the sweet, minty goodness!

As a dessert lover, I’m always on the lookout for ways to enjoy the indulgence of holiday treats without compromising on my commitment to keeping things lower in sugar. These Keto Candy Cane White Chocolate Blondies are exactly what I was hoping for—a festive, low-carb dessert that’s both satisfying and delicious! The combination of creamy white chocolate and refreshing peppermint is a seasonal favorite. Whether you’re in the mood for a sweet snack or looking for a special dessert to share with friends and family, these blondies are a wonderful choice. I hope you enjoy them as much as I did—here’s to a healthier holiday season without missing out on the flavors we love!

Let me know on Instagram if you try this recipe! Happy Holidays!

Xo,

Sarah

Keto Candy Cane White Chocolate Blondies

@sarahsfitfood

These Keto Candy Cane White Chocolate Blondies are the perfect holiday dessert! Low-carb, sugar-free, and melt-in-your-mouth delicious!

Per blondie: 215 calories 20g F / 12g sat fat / 4g C (net) / 1g P / 5g fiber / 0g sugar

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 2

Cook Time 30

Course Dessert, Snack

Cuisine American

Servings squares

Calories 215 kcal

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I'll email this post to you, so you can come back to it later! -Sarah

Ingredients

Blondies:

2/3 cup coconut flour
2/3 cup powdered sugar-free sweetener
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
1/3 cup sugar-free white chocolate chips
2 large eggs room temp
1 tsp vanilla extract
1/2 tsp peppermint extract

Ganache:

1/2 cup heavy cream
3/4 cup sugar-free white chocolate chips
1/2 tsp peppermint extract
2 tbsp crushed sugar-free peppermint candy optional

Instructions

Preheat oven to 325°F. Line an 8x8 square baking pan with parchment paper.
In a mixing bowl, combine the first four blondie dry ingredients.
Heat butter until it is almost fully melted, then add 1/3 cup peppermint chips to the warm butter. Heat slightly more if necessary to melt the chips. Stir until smooth.
Add the melted butter/peppermint white chocolate mixture to the dry ingredients, and stir until combined. Make sure eggs have been left out a few hours so they are not cold. Add eggs, vanilla extract, and mint extract. Stir until combined.
Spread batter into lined pan, and bake for 25-30 minutes, being careful not to overbake. Allow to cool.
To make ganache, heat cream over low-medium heat until it starts to bubble. Turn heat off, add peppermint chips, and allow them to melt. Stir until smooth, and allow to cool.
Pour ganache over the cooled blondies and spread evenly. Top ganache with peppermint candy if desired. Chill in the fridge for a few hours or until ganache is set.
Slice into 16 squares, and enjoy!

Nutrition

Calories: 215kcalCarbohydrates: 9gProtein: 1gFat: 20gFiber: 5g

Keyword candy cane blondies, keto blondies, keto holiday desserts, low carb blondies

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