Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/

Nut Butter Energy Balls

Yield: 20

1 cup walnuts

1/2 cup nut butter

1/2 cup Swerve

1/4 cup cocoa powder

1/4 cup shredded unsweetened coconut

1/2 tsp vanilla extract

1 tbsp sugar-free chocolate chips

1. Line a baking sheet with parchment paper.

2. In a food processor, combine all ingredients except the chocolate chips. Blend until mixture starts to form a ball.

3. Add the chocolate chips and pulse until there are small pieces of chocolate throughout.

4. Form into 20 balls and place onto prepared baking sheet.

5. Chill in the fridge until firm.

Carb Manager

Chocolate Avocado Bars

Yield: 1 loaf pan

Bottom Layer:

1/2 cup almond flour

1/2 cup coconut flakes

3 tbsp cacao powder

3 tbsp coconut oil, melted

10 drops liquid stevia

Middle Layer:

1 avocado, mashed

1/4 cup coconut oil

15 drops liquid stevia

1-2 drops peppermint essential oil (optional)

Top Layer:

1/2 cup coconut oil

1/4 cup cacao powder (or 1/2 cup melted dark chocolate)

10 drops liquid stevia

1. Line a loaf pan with parchment paper.

2. To make the bottom layer, in a bowl, combine all the ingredients together.

3. Press the mixture evenly into the bottom of the lined pan and set aside.

4. For the filling, put all the ingredients into a blender or food processor and blend until smooth and creamy.

5. Transfer the filling to the pan and use a spatula to spread it evenly over the bottom.

6. In a separate bowl, combine the ingredients for the top layer together. Mix until smooth, then pour over the avocado filling.

7. Place the pan in the freezer for 10 minutes, then transfer the pan to the refrigerator for an additional 2 hours.

8. Remove from fridge for 5 to 10 minutes before slicing. Serve chilled.

https://drjockers.com/chocolate-avocado-dessert-bars/

Chocolate Chip Cookies (Keto)

Yield: 12

1/2 cup salted butter, melted

3/4 cup erythritol

1 tsp vanilla extract

1 egg

1 1/2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar-free chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a medium mixing bowl, combine the butter and erythritol. Stir to combine.

3. Add the vanilla and egg. Stir to combine.

4. Add the almond flour, baking powder, and salt. Stir to combine.

5. Add the chocolate chips. Stir to combine.

6. Divide and shape the dough into 12 balls (or use a small ice cream scoop). Place on prepared baking tray, and bake for 10 minutes.

7. Allow to cool fully before serving. Keep in an airtight container for up to 7 days.

https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Almond Squares

Yield: 6 servings

3 eggs

3 tbsp almond milk

1/3 cup butter

1/3 cup xylitol

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp almond extract

2 cups almond flour

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sliced almonds

1. Preheat the oven to 340F. Line a loaf pan with parchment paper.

2. Add the eggs, almond milk, butter, xylitol, lemon juice, vanilla extract, and almond extract to a food processor. Blend to combine.

3. Add the almond flour, cinnamon, baking soda, and salt, and blend until you have a smooth and creamy batter.

4. Pour the batter into the prepared pan and bake for 35 minutes.

5. Remove cake from the oven and scatter the sliced almonds over the surface.

6. Return to the oven for a further 5 to 10 minutes or until the cake is cooked through (a toothpick inserted in the center should come out clean). Leave the cake to cool completely in the pan.

7. Cut into squares to serve.

Carb Manager