Category: Cakes

Ingredients

• 1 cup flaked unsweetened coconut
• 3/4 cup sliced almonds
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 3 tbsp coconut flour, divided
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, melted

• 1 recipe Sugar-Free Caramel Sauce, cooled 10 minutes
• 1/2 cup Lily’s Sugar-Free Chocolate Chips (or other low carb chocolate)

Instructions

1. Preheat oven to 325F and grease a 9×9 inch square pan (can also use 8×8 but baking time will be longer).
2. In a food processor, combine coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.
3. Add the almond flour, sweetener, 2 tbsp coconut flour, baking soda, and salt. Stir in melted butter until mixture resembles coarse crumbs.
4. Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn’t look like it will be enough, but it is…just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.
5. Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.

1. While bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.
2. Sprinkle filling with remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until top crust is golden brown.
3. Remove and let cool completely before cutting into squares.

From: http://alldayidreamaboutfood.com/2016/08/low-carb-carmelitas.html

Ingredients

• 7 tbsp almond flour
• 2 tbsp Swerve Sweetener
• 1 tbsp unflavored whey protein powder
• 1/2 tsp baking powder
• Pinch salt
• 1 1/2 tbsp butter, melted
• 1 large egg
• 1/4 tsp vanilla extract

• 2 tbsp melted butter
• 2 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 2 to 3 tbsp whipping cream, room temperature

• 1 tbsp cocoa powder
• 1 tbsp peanut butter powder

Instructions

1. Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins, mini cake pans, or silicone baking trays.
2. In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
3. Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.  If using silicone trays, check after 20 minutes as it takes longer to cook in silicone.
4. Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.

1. In a medium bowl, beat together any flavoring powders and melted butter. Beat in powdered sweetener and vanilla extract.
2. Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
3. Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then dig in!

From: http://alldayidreamaboutfood.com/2016/07/low-carb-classic-yellow-cake-for-two.html

Ingredients

• 2 1/2 cups THM Baking Blend (or 3 cups almond flour)
• 3/4 cup Swerve Sweetener (or 1/4 cup THM Super Sweet)
• 1/3 cup unflavoured whey protein powder
• 2 tsp grain-free baking powder
• 1/4 tsp salt
• 1/2 cup butter, melted
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups almond or cashew milk, unsweetened (use only 1/2 cup if using almond flour)

• 1 1/2 cup strawberries (if the are very large, quarter them for better measuring)
• 1/3 cup water
• 3 tbsp powdered Swerve Sweetener (or 1 tbsp THM Super Sweet)
• 1/4 tsp xanthan gum

• 1 cup whipping cream
• 2 tbsp powdered Swerve Sweetener (or 2 tsp THM Super Sweet)
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325F and grease a 9×9 baking pan well (you can use an 8×8 but the cake will take almost 20 minutes longer to cook).
2. In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
3. Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.

1. In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
2. Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.

1. In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.

From: http://alldayidreamaboutfood.com/2016/05/low-carb-strawberry-shortcake-poke-cake.html