This recipe yields a two-layer eight-inch cake. Each serving has approximately 6 g of net carbs depending on how you slice it. This incredibly rich and satisfying low-carb dessert is a perfect way to end a meal.

Lemon curd is a citrusy spread with 1 ½ cups of almond flour, 1/8 teaspoon of salt, and 3 tablespoons of butter. It’s similar to non-keto lemon curd pie filling but only contains about 1 carb per serving. This easy lemon curd recipe has just five ingredients and takes about 45 minutes to prepare.

You can eat this zesty keto lemon curd cake or pie for breakfast, lunch, or dinner. It’s a great low-carb alternative to pound cake and the tangy sweet lemon curd filling adds a fruity boost to your meal. With this recipe, you can enjoy the best of both worlds—a buttery crust and flavorful lemon curd.

You can add in 1 ½ tablespoons of vanilla extract and one medium egg for a more mellow flavor. Or you can intensify the zing of the sweet lemon curd by adding 1/2 tablespoon cream of tartar and allulose, some lemon zest and lemon juice. Try garnishing your keto lemon curd with fresh mint, raspberries, or strawberry slices.

The crunchy almond crust adds texture to this easy keto curd dessert. The sweet lemon filling is slightly tart and very fragrant. This dessert can be prepared ahead of time and then heated up before serving to bring out its full flavors.

Yields 12 servings of Keto Lemon Curd Pie

The Preparation

Crust:

• 1 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup stevia/erythritol blend
• 3 tablespoon butter
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon butter, for greasing

Filling:

• 100 gram butter
• 1/2 cup allulose
• 1 medium lemon, zested
• 1/2 cup lemon juice
• 6 large egg yolk

Meringue:

• 1/2 teaspoon cream of tartar
• 1/2 cup allulose
• 5 large egg white

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.

2. In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.

3. Add butter to the bowl. Mix it together well with a fork to get it crumbly.

4. Add in the egg and vanilla extract.

5. Mix together until it becomes a ball.

6. Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.

7. Place the crust in the preheated oven for 11 minutes.

8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.

9. Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.

10. Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.

11. Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.

12. Serve and enjoy! Store in the refrigerated.

This makes a total of 12 servings of Keto Lemon Curd Pie. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Print

Keto Lemon Curd Pie

Total Time 6 hours hours 35 minutes minutes

Servings 12 servings

Calories 225kcal

Ingredients

Crust:

• 1 ½ cup almond flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup stevia/erythritol blend
• 3 tablespoon butter
• 1 large egg
• 1 ½ teaspoon vanilla extract
• 1 teaspoon butter for greasing

Filling:

• 100 gram butter
• ½ cup allulose
• 1 medium lemon zested
• ½ cup lemon juice
• 6 large egg yolk

Meringue:

• ½ teaspoon cream of tartar
• ½ cup allulose
• 5 large egg white

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.
• In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.
• Add butter to the bowl. Mix it together well with a fork to get it crumbly.
• Add in the egg and vanilla extract.
• Mix together until it becomes a ball.
• Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.
• Place the crust in the preheated oven for 11 minutes.
• Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
• Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.
• Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.
• Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.
• Serve and enjoy! Store in the refrigerated.

Notes

This makes a total of 12 servings of Keto Lemon Curd Pie. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Nutrition

Calories: 225kcal | Fat: 19.7g

The post Keto Lemon Curd Pie appeared first on Ruled Me.

The cake is usually made with eggs, sugar, baking powder, almond flour, and butter, but this recipe excludes sugar. This one’s filled with light pumpkin pie spice creme in between each layer.

The pumpkin cake can be made based on a pumpkin pie recipe, but here the pumpkin flavor is subtle. We recommend using a glass or ceramic baking dish for this cake; you’ll be cutting the pieces right out of the pan and you don’t want to scratch your non-stick bakeware. You can make several types of pumpkin cake, such as bundt or round cakes.

Beat eight ounces of cream cheese with 3/4 cup of unsalted butter until the mixture comes together. Then add the powdered sweetener. The final product should be thick and spreadable. Use a large spoon to dollop on the cake batter, spreading it thinly and evenly across the pan. Next sprinkle on chopped pecans and use a knife to swirl everything together. Finally, sprinkle the top with chocolate chips.

You can bake it for 40 to 45 minutes or if you like it moist, until the cake is clearly set but still somewhat soft and jiggly when gently shaken. Remember to take the cake from the pan and allow it to cool fully before storing it. We recommend storing the cake in the refrigerator. To serve, cut the cake into pieces using a sharp knife.

Yields 20 servings of Keto Pumpkin Earthquake Cake

The Preparation

• 2 1/3 cup almond flour
• 2/3 cup allulose
• 1/4 cup unflavored low-carb protein powder
• 2 teaspoon baking powder
• 2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large egg
• 2/3 cup pumpkin puree
• 3/4 cup unsalted butter, melted + divided
• 1 large egg, room temp
• 1/2 teaspoon vanilla extract
• 8 ounce cream cheese, softened
• 3/4 cup powdered allulose
• 1/2 cup pecans, chopped

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.

2. Grease a baking pan with butter.

3. In a bowl, combine almond flour, allulose, protein powder, baking powder, pumpkin pie spice, and salt. Whisk to combine well.

4. Add in the pumpkin puree, half of the melted butter, vanilla extract, and egg.

5. Stir to combine well and evenly.

6. Pour the mixture evenly into the greased baking dish. Spread it out with a spatula to get it smooth.

7. In a mixing bowl, combine the softened cream cheese with the rest of the melted butter and the powdered allulose.

8. Beat with a mixer until well combined.

9. Spread this over the smoothed out mixture that’s already in the baking dish.

10. Bake in the oven for 45 minutes or until the center is slightly jiggly whilst the outer edge is thoroughly cooked.

11. Let the cake cool completely and then add the chopped pecans to the top of the cake.

12. Slice, serve, and enjoy!

This makes a total of 20 servings of Keto Pumpkin Earthquake Cake. Each serving comes out to be 220 calories, 20g fat, 2.5g net carbs, and 5.8g protein.

Print

Keto Pumpkin Earthquake Cake

Total Time 1 hour hour 5 minutes minutes

Servings 20 servings

Calories 220kcal

Ingredients

• 2 ⅓ cup almond flour
• ⅔ cup allulose
• ¼ cup unflavored low-carb protein powder
• 2 teaspoon baking powder
• 2 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 3 large egg
• ⅔ cup pumpkin puree
• ¾ cup unsalted butter melted + divided
• 1 large egg room temp
• ½ teaspoon vanilla extract
• 8 ounce cream cheese softened
• ¾ cup powdered allulose
• ½ cup pecans chopped

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 325F.
• Grease a baking pan with butter.
• In a bowl, combine almond flour, allulose, protein powder, baking powder, pumpkin pie spice, and salt. Whisk to combine well.
• Add in the pumpkin puree, half of the melted butter, vanilla extract, and egg.
• Stir to combine well and evenly.
• Pour the mixture evenly into the greased baking dish. Spread it out with a spatula to get it smooth.
• In a mixing bowl, combine the softened cream cheese with the rest of the melted butter and the powdered allulose.
• Beat with a mixer until well combined.
• Spread this over the smoothed out mixture that's already in the baking dish.
• Bake in the oven for 45 minutes or until the center is slightly jiggly whilst the outer edge is thoroughly cooked.
• Let the cake cool completely and then add the chopped pecans to the top of the cake.
• Slice, serve, and enjoy!

Notes

This makes a total of 20 servings of Keto Pumpkin Earthquake Cake. Each serving comes out to be 220 calories, 20g fat, 2.5g net carbs, and 5.8g protein.

Nutrition

Calories: 220kcal | Fat: 20g

The post Keto Pumpkin Earthquake Cake appeared first on Ruled Me.

While it may seem odd, the texture is almost identical, and this recipe leans into flavor with delectable coconut flour, cream cheese, and cinnamon. These come up crispy on the outside and impossibly chewy and gooey when you bite in.  

This recipe makes 12, so you will have divinely light treats for days. You can take Keto Apple Fritter Cookies to work as a sweet pick-me-up for morning or afternoon tea or use these as a delightful dessert option. We guarantee the whole family will love these! 

Zucchini has all sorts of health benefits and a very high water content. You will get anti-inflammatory phytonutrients and antioxidants with every mouthful. Plus, this classic summer squash contains a hefty serving of folate, vitamins C, B6, and K, and minerals like manganese for optimum brain function.

Coconut flour lends a fluffy texture to these Keto Apple Fritter Cookies, and combining it with almond flour means these tasty treats pack a protein punch. The glaze is a heady mix of vanilla and heavy cream, and swapping sugar for powdered allulose means you needn’t feel guilty as you drizzle it on. This keto recipe will satisfy the sweetest tooth, so keep these cookies on hand for when the cravings hit and you want to maintain your low-carb lifestyle. 

Yields 12 servings of Keto Apple Fritter Cookies

The Preparation

Cookies:

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoon butter, softened
• 2 tablespoon cream cheese, softened
• 1/2 cup allulose
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 100 gram zucchini, chopped into small cubes

Glaze:

• 3 tablespoon powdered allulose
• 1/4 teaspoon vanilla extract
• 1 tablespoon heavy cream

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.

2. In a mixing bowl, combine almond flour, coconut flour, xanthan gum, cinnamon, and salt. Whisk to combine well.

3. In a separate mixing bowl, combine softened butter and cream cheese, allulose, and vanilla extract. Mix with a mixer to get smooth.

4. Add in the egg and beat again until combined well.

5. Place the combined flour ingredients into the wet mixture. Stir to combine well.

6. Add in the zucchini pieces.

7. Stir to combine well.

8. Line a baking sheet with parchment paper. Form the dough into small balls and evenly space out the cookie dough. Place in the oven for about 12 minutes or until just starting to turn golden brown.

9. Make the glaze by combining powdered erythritol, vanilla extract, and heavy cream. Whisk together to combine well.

10. Let cool for 5 – 10 minutes on a cooling rack. Drizzle with the glaze.

11. Serve and enjoy!

This makes a total of 12 servings of Keto Apple Fritter Cookies. Each serving comes out to be 101 calories, 8.4g fat, 1.3g net carbs, and 2.9g protein.

Print

Keto Apple Fritter Cookies

Total Time 22 minutes minutes

Servings 12 servings

Calories 101kcal

Ingredients

Cookies:

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon xanthan gum
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoon butter softened
• 2 tablespoon cream cheese softened
• ½ cup allulose
• 1 large egg room temp
• 1 teaspoon vanilla extract
• 100 gram zucchini chopped into small cubes

Glaze:

• 3 tablespoon powdered allulose
• ¼ teaspoon vanilla extract
• 1 tablespoon heavy cream

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 325F.
• In a mixing bowl, combine almond flour, coconut flour, xanthan gum, cinnamon, and salt. Whisk to combine well.
• In a separate mixing bowl, combine softened butter and cream cheese, allulose, and vanilla extract. Mix with a mixer to get smooth.
• Add in the egg and beat again until combined well.
• Place the combined flour ingredients into the wet mixture. Stir to combine well.
• Add in the zucchini pieces.
• Stir to combine well.
• Line a baking sheet with parchment paper. Form the dough into small balls and evenly space out the cookie dough. Place in the oven for about 12 minutes or until just starting to turn golden brown.
• Make the glaze by combining powdered erythritol, vanilla extract, and heavy cream. Whisk together to combine well.
• Let cool for 5 - 10 minutes on a cooling rack. Drizzle with the glaze.
• Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Apple Fritter Cookies. Each serving comes out to be 101 calories, 8.4g fat, 1.3g net carbs, and 2.9g protein.

Nutrition

Calories: 101kcal | Fat: 8.4g

The post Keto Apple Fritter Cookies appeared first on Ruled Me.

This is definitely a star dish, making it a perfect option to serve on your favorite platter for a special occasion. The brussel sprouts are a power food, a cruciferous vegetable that is reputed to protect against cancers and help to reduce blood pressure and high cholesterol and ward off heart disease and diabetes.

Baking them alongside your Keto Stuffed Pork Loin ensures they are infused with all the juices from the pan, turning them into delicious and nutritious flavor bombs.

Pork is a great low-carb protein option for keto fans, it’s an easily digestible meat and has a high vitamin B6 and B12 content. These vitamins are essential for brain function, and pork is also a great source of heme iron, a particularly easy type of iron for humans to absorb that is largely found in red meats. Use this Keto Stuffed Pork Loin recipe to impress your guests, or just add it to your Sunday family dinner rotation — everyone will love you for it.

Yields 6 servings of Keto Stuffed Pork Loin

The Preparation

Pork Loin:

• 32 ounce pork tenderloins, silver skin removed
• 3 ounce prosciutto
• 1/4 cup pesto
• 2 ounce parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil, drizzled over meat before cooking

Brussels Sprouts:

• 24 ounce brussels sprouts
• 3 tablespoon olive oil
• Salt and pepper to taste

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. Butterfly the pork loin with a knife.

3. Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.

4. Spread the pesto evenly over the top of the pork loin.

5. Sprinkle the cheese over the pesto.

6. Layer the prosciutto on top of the parmesan cheese.

7. Roll the pork loin.

8. Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.

9. Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.

10. Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don’t brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.

11. Slice, serve alongside the brussels sprouts. Enjoy!

This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.

Print

Keto Stuffed Pork Loin

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 406kcal

Ingredients

Pork Loin:

• 32 ounce pork tenderloins silver skin removed
• 3 ounce prosciutto
• ¼ cup pesto
• 2 ounce parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil drizzled over meat before cooking

Brussels Sprouts:

• 24 ounce brussels sprouts
• 3 tablespoon olive oil
• Salt and pepper to taste

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 350F.
• Butterfly the pork loin with a knife.
• Using a mallet, beat the loin and sprinkle it with salt and pepper to taste.
• Spread the pesto evenly over the top of the pork loin.
• Sprinkle the cheese over the pesto.
• Layer the prosciutto on top of the parmesan cheese.
• Roll the pork loin.
• Tie with twine to hold it together. Drizzle the olive oil over the top of the meat. Put it on a baking dish.
• Place the brussels sprouts on a baking sheet, drizzle with olive oil and season with salt and pepper.
• Cook the loin next to the brussels sprouts in the preheated oven for 45 minutes. Watch the brussels sprouts and make sure they don't brown. Then turn the broiler on (remove the brussels sprouts beforehand) and let the loin sit for another 10 minutes. Let cool slightly before untying the twine.
• Slice, serve alongside the brussels sprouts. Enjoy!

Notes

This makes a total of 6 servings of Keto Stuffed Pork Loin. Each serving comes out to be 406 calories, 22.3g fat, 6g net carbs, and 42.2g protein.

Nutrition

Calories: 406kcal | Fat: 22.3g

The post Keto Stuffed Pork Loin appeared first on Ruled Me.

The nicest thing about this pumpkin mug cake is how simple it is to make. All of the ingredients are combined in a microwave-safe dish, and the cake is then microwaved.

This mug cake is delicious on its own, but you can spice it up with sugar-free whipped cream. It’s also great with sugar-free maple or chocolate syrup. I like to serve mine with just a dusting of cinnamon because I don’t need more sweetener to be satisfied. But you can also add in a few drops of stevia or another sweetener if you wish.

This pumpkin mug cake is perfect for the fall and winter months. The pumpkin puree is a great natural sweetener, and packed full of nutrients like beta carotene, iron, and vitamin E. It’s also full of fiber so you can feel fuller after eating only one serving. 

This recipe uses 1/2 tablespoon of pumpkin pie spice instead of cinnamon and nutmeg. It’s not hard, so don’t fret if you’ve never made pumpkin pie spice before. This pumpkin mug cake is easily adapted to be made in larger quantities. Just double the recipe and make it in a small casserole dish. 

If you want to keep the calories low, skip the dried fruit, nuts, and chocolate chips and add in the sugar-free maple syrup. This pumpkin mug cake will satisfy any pumpkin cravings without having to bake more than you need for one sitting.

Yields 1 serving of Keto Pumpkin Mug Cake

The Preparation

• 1 tablespoon unsalted butter
• 2 tablespoon pumpkin puree
• 1 large egg
• 1 1/2 tablespoon coconut flour
• 1 tablespoon erythritol
• 1/4 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice

The Execution

1. Measure out and prepare all of the ingredients.

2. In a microwave safe bowl, melt the butter.

3. Add the pumpkin puree and egg with the melted butter.

4. Stir to combine well.

5. Add in the coconut flour, erythritol, baking powder, and pumpkin pie spice.

6. Stir until everything is combined well. Place in the microwave and set it for 2 minutes or until the cake is brown on top and sides.

7. Let cool a bit before serving. Top with whipped cream and cinnamon. Enjoy!

This makes a total of 1 serving of Keto Pumpkin Mug Cake. Each serving comes out to be 227 calories, 18.7g fat, 4.3g net carbs, and 8.9g protein.

Print

Keto Pumpkin Mug Cake

Total Time 7 minutes minutes

Servings 1 serving

Calories 227kcal

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoon pumpkin puree
• 1 large egg
• 1 ½ tablespoon coconut flour
• 1 tablespoon erythritol
• ¼ teaspoon baking powder
• ½ teaspoon pumpkin pie spice

Instructions

• Measure out and prepare all of the ingredients.
• In a microwave safe bowl, melt the butter.
• Add the pumpkin puree and egg with the melted butter.
• Stir to combine well.
• Add in the coconut flour, erythritol, baking powder, and pumpkin pie spice.
• Stir until everything is combined well. Place in the microwave and set it for 2 minutes or until the cake is brown on top and sides.
• Let cool a bit before serving. Top with whipped cream and cinnamon. Enjoy!

Notes

This makes a total of 1 serving of Keto Pumpkin Mug Cake. Each servwing comes out to be 227 calories, 18.7g fat, 4.3g net carbs, and 8.9g protein.

Nutrition

Calories: 227kcal | Fat: 18.7g

The post Keto Pumpkin Mug Cake appeared first on Ruled Me.

Making the best low-carb lemon curd only requires four ingredients and a few easy steps. The tartness of the lemon is complimented by the sweetener, butter, and egg yolks. The fat from the butter gives the base of this recipe creamy and smooth texture, and the lemon’s zest gives the whole thing a zingy freshness.

A lot of keto recipes call for sour cream to add a smooth, rich flavor. However, this recipe doesn’t need sour cream as lemon juice and zest provide a similar taste.

It’s surprisingly easy to change a traditional recipe for lemon curd so that it doesn’t have any sugar added. If you’ve been making conventional recipes as a base for all your glazes, shortbread, or fillings, then this keto lemon curd recipe is a delicious way to stay in ketosis.

This recipe lightens up traditional lemon curd to just 1 g net carbs per serving, making it an ideal low-carb keto breakfast option. Also, lemon curd is a fantastic high-fat snack option, just by the spoonful.

You can store the lemon curd in a glass jar or sealable container in the refrigerator for up to 2 weeks. Try this lemon curd today, and have your friends and family raving about it.

Yields 12 servings of Keto Lemon Curd

The Preparation

• 1 cup butter
• 1/2 cup xylitol
• 1 medium lemon, zest of
• 1/2 cup lemon juice
• 6 large egg yolk

The Execution

1. Measure out and prepare all of the ingredients. *Please note xylitol is extremely toxic to dogs so be cautious when handling this ingredient*

2. In a saucepan over low to medium heat, melt the butter.

3. Add in the xylitol to the melted butter along with the lemon zest and lemon juice.

4. Whisk together so the xylitol dissolves.

5. Add in the egg yolks.

6. Whisk together until it gets thick.

7. Enjoy!

This makes a total of 12 servings of Keto Lemon Curd. Each serving comes out to be 169 calories, 17.6g fat, 2.1g net carbs, and 1.6g protein.

Print

Keto Lemon Curd

Total Time 20 minutes minutes

Servings 12 servings

Calories 169kcal

Ingredients

• 1 cup butter
• ½ cup xylitol
• 1 medium lemon zest of
• ½ cup lemon juice
• 6 large egg yolk

Instructions

• Measure out and prepare all of the ingredients. Please note xylitol is extremely toxic to dogs so be cautious when handling this ingredient
• In a saucepan over low to medium heat, melt the butter.
• Add in the xylitol to the melted butter along with the lemon zest and lemon juice.
• Whisk together so the xylitol dissolves
• Add in the egg yolks.
• Whisk together until it gets thick.
• Enjoy!

Notes

This makes a total of 12 servings of Keto Lemon Curd. Each serving comes out to be 169 calories, 17.6g fat, 2.1g net carbs, and 1.6g protein.

Nutrition

Calories: 169kcal | Fat: 17.6g

The post Keto Lemon Curd appeared first on Ruled Me.

With an added pinch of cinnamon, these pumpkin spice keto cookies are extra aromatic and flavorful to ensure they won’t get lost in the fridge.

Make sure your pumpkin puree isn’t canned and has no added sugar or additives, and then mix that with a coconut–almond flour mixture to form the batter. Sometimes, the pumpkin puree can make the batter too wet and a bit crumbly. To fix this, add more of the flour mixture—the finely ground variety because coarsely ground almond flour separates the butter and the flour. If your baking sheet is too hot from baking a previous batch, let it cool down a little before placing the pumpkin cookie dough.

Instead of coconut oil, you should use butter. Also, use 2 1/2 teaspoons of pumpkin pie spice instead of three. If you’re not a fan of eggs, you can even use an egg replacement like one teaspoon of flaxseed meal mixed with three tablespoons of warm water. Let that stand for five minutes until its consistency thickens up. 

Make sure you measure the coconut flour and almond flour precisely, using the scoop-and-level method to avoid adding too much; that could dry out the cookies. You can ensure your pumpkin cookies are gluten-free by making sure your baking powder has no added gluten.

You can also substitute erythritol for xylitol, but don’t overdo it. It might make the cookies crumbly and very soft. Use only 1/2 cup if you want to go sugar-free. Sprinkle some cinnamon on top, and enjoy.

Yields 12 servings of Keto Pumpkin Cookies

The Preparation

Pumpkin Cookies:

• 1/4 cup butter, melted
• 1/3 cup pumpkin puree
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 1 1/2 cup almond flour
• 3 tablespoon coconut flour
• 1/3 cup erythritol
• 1/2 teaspoon baking powder
• 2 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Cream Cheese Frosting:

• 4 ounce cream cheese
• 3 tablespoon unsalted butter
• 1/3 cup powdered erythritol

The Execution

1. Measure out and prepare all of the ingredients. Preheat the oven to 350F and line a baking sheet with parchment paper.

2. In a bowl, combine the egg, butter, pumpkin puree, and vanilla extract. Whisk together to combine well.

3. In another bowl, add in the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together to combine well.

4. Combine the wet ingredients into the dry ingredients bowl. Mix together until combined well.

5. Form the dough into balls using your hands and place on the lined baking sheet until all of the cookie dough has been used up.

6. Using a spatula, flatten the cookies. Place in the oven and let cook for 10 – 12 minutes or until golden brown in color. Then remove from oven and allow to completely cool on a cooling rack.

7. In a bowl, using a hand mixer, mix together the cream cheese with the butter and powdered erythritol. Mix to combine well.

8. Spoon the frosting on top of the cooled cookies and let sit in the refrigerator for 60 minutes to set.

9. Serve and enjoy!

This makes a total of 12 servings of Keto Pumpkin Cookies. Each serving comes out to be 190 calories, 17.7g fat, 2.6g net carbs, and 4.5g protein.

Print

Keto Pumpkin Cookies

Total Time 25 minutes minutes

Servings 12 servings

Calories 190kcal

Ingredients

Pumpkin Cookies:

• ¼ cup butter melted
• ⅓ cup pumpkin puree
• 1 large egg room temp
• 1 teaspoon vanilla extract
• 1 ½ cup almond flour
• 3 tablespoon coconut flour
• ⅓ cup erythritol
• ½ teaspoon baking powder
• 2 ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt

Cream Cheese Frosting:

• 4 ounce cream cheese
• 3 tablespoon unsalted butter
• ⅓ cup powdered erythritol

Instructions

• Measure out and prepare all of the ingredients. Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a bowl, combine the egg, butter, pumpkin puree, and vanilla extract. Whisk together to combine well.
• In another bowl, add in the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together to combine well.
• Combine the wet ingredients into the dry ingredients bowl. Mix together until combined well.
• Form the dough into balls using your hands and place on the lined baking sheet until all of the cookie dough has been used up.
• Using a spatula, flatten the cookies. Place in the oven and let cook for 10 - 12 minutes or until golden brown in color. Then remove from oven and allow to completely cool on a cooling rack.
• In a bowl, using a hand mixer, mix together the cream cheese with the butter and powdered erythritol. Mix to combine well.
• Spoon the frosting on top of the cooled cookies and let sit in the refrigerator for 60 minutes to set.
• Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Pumpkin Cookies. Each serving comes out to be 190 calories, 17.7g fat, 2.6g net carbs, and 4.5g protein.

Nutrition

Calories: 190kcal | Fat: 17.7g

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Keto custard isn’t just for desserts, though. You can also use this custard in savory dishes such as casseroles or spicy curries. All you need is salted butter and two teaspoons of gelatin powder to make a keto custard.

Traditional keto custards are made with eggs, milk, and cream, so this low-carb recipe is essentially a dairy-free version. You can use different types of non-dairy milk and a little coconut milk. Just make sure to use only around 1 teaspoon of sweetener per cup of milk for the total volume, or you’ll end up with a sweet curdled mess.

This keto custard is ideal for pies, trifles, and crumbles. If using fresh berries, be sure to wash them well and pat them dry with a paper towel before serving.

You can make this keto custard with regular granulated erythritol, but it’s not necessary. Allulose is a “low-impact,” low-glycemic index sweetener made by the same company as Swerve, so mixing the two together is no problem. This would make it a 1-to-1 swap for sugar, and you’d have the same level of sweetness with none of the blood sugar spike or crash.

One thing to keep in mind when making custard: respect the tempering stage. It will ensure that the custard is smooth and creamy. Don’t skip this step, or else your custard will curdle.

Yields 8 servings of Keto Vanilla Custard

The Preparation

• 1 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 2 teaspoon unflavored gelatin
• 2 tablespoon water
• 8 large egg yolk
• 1/2 cup erythritol
• 1/2 cup salted butter
• 1 tablespoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan over medium heat, add in the heavy whipping cream and unsweetened almond milk. Let simmer.

3. Pour water into a bowl and then pour the gelatin into the water.

4. Add the egg yolks to a bowl then add in the erythritol. Whisk to combine well and the mixture is creamy.

5. Remove the milk and cream from heat.

6. While the milk and cream mixture is still hot, use a ladle to pour this mixture into the egg yolk mixture. Consistently whisk the mixture to avoid curdling.

7. When about half of the mixture has been added, add the entire mixture back into the saucepan.

8. Let this cook while you are consistently whisking it until the temperature reaches about 160F, about 5 – 8 minutes. Remove from heat. Add in the gelatin sitting in water. Stir to combine well.

9. Pour it into a bowl. Add in the salted butter and vanilla extract. Mix to combine well. Wrap with plastic wrap and let set in the refrigerator for 6 hours or overnight.

10. Once the mixture is fully set, pour into glasses. Serve and enjoy!

This makes a total of 8 servings of Keto Vanilla Custard. Each serving comes out to be 274 calories, 27.4g fat, 1.8g net carbs, and 4.5g protein.

Print

Keto Vanilla Custard

Total Time 6 hours hours 35 minutes minutes

Servings 8 servings

Calories 274kcal

Ingredients

• 1 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 2 teaspoon unflavored gelatin
• 2 tablespoon water
• 8 large egg yolk
• ½ cup erythritol
• ½ cup salted butter
• 1 tablespoon vanilla extract

Instructions

• Measure out and prepare all of the ingredients.
• In a saucepan over medium heat, add in the heavy whipping cream and unsweetened almond milk. Let simmer.
• Pour water into a bowl and then pour the gelatin into the water.
• Add the egg yolks to a bowl then add in the erythritol. Whisk to combine well and the mixture is creamy.
• Remove the milk and cream from heat.
• While the milk and cream mixture is still hot, use a ladle to pour this mixture into the egg yolk mixture. Consistently whisk the mixture to avoid curdling.
• When about half of the mixture has been added, add the entire mixture back into the saucepan.
• Let this cook while you are consistently whisking it until the temperature reaches about 160F, about 5 - 8 minutes. Remove from heat. Add in the gelatin sitting in water. Stir to combine well.
• Pour it into a bowl. Add in the salted butter and vanilla extract. Mix to combine well. Wrap with plastic wrap and let set in the refrigerator for 6 hours or overnight.
• Once the mixture is fully set, pour into glasses. Serve and enjoy!

Notes

This makes a total of 8 servings of Keto Vanilla Custard. Each serving comes out to be 274 calories, 27.4g fat, 1.8g net carbs, and 4.5g protein.

Nutrition

Calories: 274kcal | Fat: 27.4g

The post Keto Vanilla Custard appeared first on Ruled Me.

Combining turkey and chicken broth ensures a rich flavor, and the clever combination of almond flour and eggs makes this dish a high-protein option for slow-release energy. For a deluxe version, you can swap out the almond flour for ground pork rinds — the aroma as this bakes quietly away in the oven will have the family asking for seconds before they’ve even been served!

Turkey is a versatile meat that is high in essential B vitamins, including B6 and niacin. It also contains choline which is reputed to reduce the risk of liver disease. This Keto Turkey Meatloaf is also rich in iron and contains selenium and zinc to support immunity and feed energy levels. It’s light but packed with nutrients that will keep you feeling full for longer.

While traditional meatloaf is prepared in a loaf tin, this recipe uses high-protein almond flour to bind the ingredients, meaning you can cook it on a baking sheet. The mixture can be fashioned into a loaf shape on the sheet, and you will find the end result retains moisture better. You want all the flavorful and savory juices, so check your Keto Turkey Meatloaf after 30 minutes with a meat thermometer, as each oven will cook at a slightly different speed.

Yields 8 servings of Keto Turkey Meatloaf

The Preparation

• 1 tablespoon avocado oil
• 1 medium onion, diced
• 2 teaspoon fresh garlic, minced
• 32 ounce ground turkey
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup chicken broth
• 2 tablespoon Worcestershire sauce
• 2 large egg
• 3/4 cup almond flour
• 1/2 cup low-carb ketchup

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. In a frying pan over medium heat, add the avocado oil and diced onion. Fry until fragrant. Then add in the minced garlic and let cook for about a minute.

3. In a mixing bowl, combine the ground turkey, chopped parsley, salt, pepper, chicken broth, worchestire sauce, egg, and almond flour. Then add in the cooked onion and garlic.

4. Combine all of this together using your hands or a mixing spoon.

5. Grease a baking dish with spray or oil. And pour the thoroughly combined ground turkey mixture into the greased baking dish. Spread it out evenly using a spoon.

6. Pour the low-carb ketchup on top of the ground turkey mixture. Bake in the oven for 1 hour or until the internal temperature of the meatloaf reaches 165F.

7. Slice, serve with additional ketchup as needed. Enjoy!

This makes a total of 8 servings of Keto Turkey Meatloaf. Each serving comes out to be 407 calories, 38.9g fat, 4g net carbs, and 32.6g protein.

Print

Keto Turkey Meatloaf

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 407kcal

Ingredients

• 1 tablespoon avocado oil
• 1 medium onion diced
• 2 teaspoon fresh garlic minced
• 32 ounce ground turkey
• ¼ cup fresh parsley chopped
• Salt and pepper to taste
• ¼ cup chicken broth
• 2 tablespoon Worcestershire sauce
• 2 large egg
• ¾ cup almond flour
• ½ cup low-carb ketchup

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 350F.
• In a frying pan over medium heat, add the avocado oil and diced onion. Fry until fragrant. Then add in the minced garlic and let cook for about a minute.
• In a mixing bowl, combine the ground turkey, chopped parsley, salt, pepper, chicken broth, worchestire sauce, egg, and almond flour. Then add in the cooked onion and garlic,
• Combine all of this together using your hands or a mixing spoon.
• Grease a baking dish with spray or oil. And pour the thoroughly combined ground turkey mixture into the greased baking dish. Spread it out evenly using a spoon.
• Pour the low-carb ketchup on top of the ground turkey mixture. Bake in the oven for 1 hour or until the internal temperature of the meatloaf reaches 165F.
• Slice, serve with additional ketchup as needed. Enjoy!

Notes

This makes a total of 8 servings of Keto Turkey Meatloaf. Each serving comes out to be 407 calories, 38.9g fat, 4g net carbs, and 32.6g protein.

Nutrition

Calories: 407kcal | Fat: 38.9g

The post Keto Turkey Meatloaf appeared first on Ruled Me.

Everybody needs pizza in their life; so this is a great way to keep a classic favorite on the menu while you focus on hitting healthy weight targets. Green peppers contain vitamin C and have high iron content. They are also rich in vitamin K and folate to keep your blood healthy, provide a healing boost, and keep your bones strong.

You could swap out green bell peppers here with any other color – they all have great nutritional value, and half a cup contains only 3 grams of carbohydrates, making them a Keto superfood. You can also swap out the sausage and pepperoni with whatever protein you fancy; basically, whatever topping you like on your pizza is going to be great here, so long as it’s low carb. 

Keto Pizza Stuffed Bell Peppers look stunning on the table, so pop them together next time you have guests over. You can stuff your peppers in the morning and leave them refrigerated; just preheat the oven and slide them in when you are ready to impress. We like these served with a crispy garden salad for a well-rounded low-carb meal.

Yields 4 servings of Keto Pizza Stuffed Peppers

The Preparation

• 2 large green bell peppers 
• 8 ounce mild Italian sausage, cooked
• 1/2 cup pepperoni, chopped
• 1 cup low carb tomato sauce
• 1 1/2 cup mozzarella cheese, divided
• 2 tablespoon fresh basil, chopped

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 375F.

2. Cut the green bell peppers in half and remove the seeds and stem. Place the cut and de-seeded peppers in a cast iron skillet.

3. In a mixing bowl, combine the cooked Italian sausage, pepperoni, half of the mozzarella, and tomato sauce. Mix to combine well.

4. Using a spoon, evenly distribute the mixture into the bell peppers.

5. Using the rest of the mozzarella cheese, add it to the top of the peppers. Bake in the preheated oven for 30 minutes or when the cheese has melted and the peppers are soft.

6. Garnish with basil. Serve immediately and enjoy!

This makes a total of 4 servings of Keto Pizza Stuffed Peppers. Each serving comes out to be 416 calories, 32.6g fat, 6.3g net carbs, and 22.1g protein.

Print

Keto Pizza Stuffed Peppers

Total Time 40 minutes minutes

Servings 4 servings

Calories 416kcal

Ingredients

• 2 large green bell peppers
• 8 ounce mild Italian sausage cooked
• ½ cup pepperoni chopped
• 1 cup low carb tomato sauce
• 1 ½ cup mozzarella cheese divided
• 2 tablespoon fresh basil chopped

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 375F.
• Cut the green bell peppers in half and remove the seeds and stem. Place the cut and de-seeded peppers in a cast iron skillet.
• In a mixing bowl, combine the cooked Italian sausage, pepperoni, half of the mozzarella, and tomato sauce. Mix to combine well.
• Using a spoon, evenly distribute the mixture into the bell peppers.
• Using the rest of the mozzarella cheese, add it to the top of the peppers. Bake in the preheated oven for 30 minutes or when the cheese has melted and the peppers are soft.
• Garnish with basil. Serve immediately and enjoy!

Notes

This makes a total of 4 servings of Keto Pizza Stuffed Peppers. Each serving comes out to be 416 calories, 32.6g fat, 6.3g net carbs, and 22.1g protein.

Nutrition

Calories: 416kcal | Fat: 32.6g

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