All Posts tagged dessert

Low-Carb Blueberry Cream Cheese Coffee Cake


Blueberry Cream Cheese Coffee Cake

(Low carb and gluten free)


  • 3 cups almond meal
  • 1 ½ cups sugar substitute (liquid or powdered, see below)
  • 3 eggs (real eggs-not the beaters :-)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup butter (4 Tablespoons), chilled and cut into small pieces
  • ½ cup reduced fat sour cream
  • 2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
  • 2 Tablespoons melted coconut oil
  • 6 oz. reduced fat cream cheese
  • Salt
  • 1 cup fresh or frozen (but not thawed) blueberries or raspberries


Preheat oven to 350°. Butter or oil 9X9 inch pan.

Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed – just remove them to separate bowls until ready to assemble.

1)Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well – you want the mixture to stay crumbly. You can use a pastry blender, knives – whatever works. But if it all clumps together, don’t worry – just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that liquid sucralose (zero carbs; no aftertaste) works fine.

2) Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener.

3) Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that’s what you’re using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy – you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.

4) Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

5) Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.

6) Cool and slice. It is filling, so I usually cut it into 16 pieces.


REVIEW: This was a delicious recipe for dessert or for breakfast with coffee. Everyone who tried it has loved it. To cut down on the bitter taste that sometimes results when baking with artificial sweetners, I recommend mixing 2 different types such as splenda and stevia together instead of just using 1 type of sweetner. I also recommend using a full 8oz. packet of cream cheese-it just makes that layer a bit more creamy! You can substitute blueberries and use raspberries instead. I recommend using reduced fat dairy (not fat free and not full fat). One of the best local prices for almond flour is Trader Joes, about $5/lb. Remember-this is ALSO GLUTEN FREE since it uses almond flour-so for those who may require a gluten free treat-enjoy!

Approx. 16 servings= 6 net carbs/piece.


Recipe slightly modified and taken from:


Chocolate coconut bark

If you struggle with a sweet tooth like myself! :) then THIS is your answer!! Its’s super easy, only THREE ingredients, and can be made in MINUTES!! Sounds like a perfect recipe for this busy momma!


4 tbsp of coconut oil (organic)

2 tbsp of splenda (or your choice of artificial sweetener; may need to make adjustment for measurement if using stevia or truvia; depending on desired sweetness-should require less with these other options)

2 tbsp of cocoa powder

optional: peanut butter (1-2 tbsp) or almonds (or choice of nut)- amount to your liking


melt coconut in the microwave for just a few seconds until soft

mix in coconut oil with cocoa powder and splenda

Mix all three ingredients and pour into a flat, medium-sized container (I just use a ziploc plastic container….the bigger the surface the thinner your chocolate, the smaller the surface the thicker your chocolate) then FREEZE!

you will have a big chunk of chocolately goodness with lots of healthy fat that is great for your brain health and immune system, yet VERY low in carbs!

I LOVE adding natural peanut butter to mine (I suggest 1-2 tbsp) remember peanut butter has lots of healthy fat in it which will trigger the hormone leptin to let you know you are full…..therefore, be sure to listen to that hormone! Don’t eat it all at once! A little goes a long way! That’s the key to this healthy dessert option, the coconut oil (and additional PB or nuts if added) will bring great satisfaction and make you feel full fast, the cocoa and small amount of artificial sweetener will give you that small bite of sweet that you desire to kick the craving! We never want to overdo the use of artificial sweeteners knowing they have the potential to further trigger your sweet tooth craving if we overindulge. However, it is a better option in moderation than white sugar and things like high fructose corn syrup which is in so many of our processed desserts! I like to use fruit, such as berries as my main “sweet treat” and then add whipping cream and break off a piece of coconut bark to sprinkle over the top of my berries! Mmmm, Mmmmm, Mmmmm good!!! It’s also great by itself to swing by, break off a piece of indulge in a little piece of heaven!!! Enjoy!


Low Carb Apple Crisp

This is an incredible dessert and the recipe was given to me by one of my dearest pts!! I have made a few “tweeks” so feel free to do the same!! This dessert does have some carbs in it, as we know that 1 medium sized apple has approx 17-18 net carbs in it and the recipe calls for 6 of them, but it a very good alternative to traditional apple pies and other desserts!!! Great for special occasions!!!


5-6 medium apples

lemon juice (1/2 lemon squeezed or just lemon juice in a bottle if thats easier)

2 packets of splenda

4 tbsp of butter

apple pie spice


splash of vanilla

1/2-3/4 cup of almond meal

apple pie spice

1 tbsp of butter

1-2 tbsp of coconut oil

1-2 tbsp of splenda brown sugar


Peel, core, and slice 5-6 medium apples

toss apples in lemon juice (1/2 lemon- squeezed) or I just kinda covered the apples and mixed it together to make sure they were barely coated

mix apples w/ the 2 pkts of splenda (again I don’t have packets so I just sprinkled some over the top from my bag of splenda, you can use stevia or truvia as well). probably about 1 tbsp

stir in splenda, 4 tbsp of melted butter, and apple pie spice to taste (I just sprinkled over mixture stirred and tasted- a light dusting over the entire batch of apples)

Mix all of the above until the apples are well coated ( I mixed in a mixing bowl with my hands to make sure everything was well tossed- make sure to wash hands prior :) !)

Pour apple pie mixture in greased pie pan

Instructions for topping:

Mix following ingredients with hands: a splash of vanilla extract ( I did about a lid full), 1/2-3/4 cup of almond meal, apple pie spice to taste, 1 tbsp of butter (room temp), 1-2 tbsp of coconut oil ( I used 2), 1-2 tbsp of splenda brown sugar (less if on greater carb restriction)

Sprinkle mixture over top of pie, if there is not enough mixture to cover entire apple mixture slightly- sprinkle extra almond meal over top to your liking (does make it look a little prettier :)- can mix with more butter or coconut oil if desired, but does fine just sprinkled over top by itself.

Original recipe called for : 2 tbsp coconut flour, 1/4 cup almond meal, and 2 tbsp of flax meal but I only had almond meal so I did ALL almond meal (increased to 1/2-3/4 cup of almond meal and left the coconut flour and flax meal out)

Bake at 375 for 30 min or until apples are good and soft!

Serve with whipping cream.

This is absolutely delicious!!! and a GREAT alternative when you are wanting something for that sweet tooth. Again it is NOT extremely low carb due to the apples and splenda brown sugar but it is a MUCH healthier option than original apple pie and it is delectable!!!! I have served it to many friends and family and it truly is a HIT!!!!



Pumpkin Cheesecake


Pumpkin Cheesecake
Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins. A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener! Serves: 6-8. Recipe credit: (I slightly modified a few things from the original version)
  • Crust:
  • •About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor (I used 1 cup almond flour-approx.8 net carbs)
  • •2 Tablespoons of coconut oil or butter
  • •1 egg
  • •cinnamon to taste
  • •honey or stevia to taste (I used 1 tsp. honey, 1 tsp. Stevia, 1 tsp. Splenda)
  • Filling:
  • •12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)- Libby brand is approx. 8 net carbs for the whole can
  • •2 Tablespoons of coconut oil
  • •2 (8 ounce) packages of cream cheese at room temperature- approx. 4 net carbs
  • •3 eggs
  • •1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
  • •1 tsp vanilla (optional)
  • •stevia or honey to taste (I used ½ Tbsp. Stevia, ½ Tbsp. Splenda, 1 Tbsp. honey)
  • •[Note: The above recipe can be doubled to fit in a 9x13 baking dish]
  • Total net carbs is approx. 30 net carbs for standard size pie with ingredients listed above.
  1. Preheat oven to 375 degrees.
  2. Finely powder the almonds or pecans in food processor or blender.
  3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
  4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
  5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).- I just used a handmixer since that is all I had-
  6. When crust has started to toast, remove from oven and pour filling into pan.
  7. Return to oven and cook for 35-45 minutes or until top doesn’t wiggle in center and starts to slightly crack on sides.
  8. Remove and let cool.
  9. Chill at least 2 hours or overnight before serving.
  10. **Approx. 30 net carbs. for a standard size pie dish**
Nutrition Information
Serving size: 6-8