Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts Tagged “sweet”

I have been playing around with [Healthfulpursuit's recipe](https://www.healthfulpursuit.com/2012/07/blueberry-fiber-muffins-extreme-green-salad-dressing/), and I think I found the Final, Most Delicious version. These chocolate muffins can be made in the microwave instead of the oven, which makes them so easy to make that you can have these for breakfast every day - believe me, that is exactly what I do! You can of course add a few other ingredients such as a bit of coffee, cinnamon, or even substitute the walnuts for macadamia nuts or almonds. If you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 1/4 cup coconut flour (30 g) * 3 tbsp ground flax seeds (21g) * 1 tbsp cacao powder * 1/4 tsp baking soda * Tiny pinch of salt * 1 tbsp melted butter or coconut oil * 3 large eggs * 1/2 tsp apple cider vinegar * 50 g 85% chocolate OR dark chocolate sweetened with stevia, melted * 2.5-3 tbsp erythritol powder * 2-3 drops of stevia (or to taste) * 1/8-1/4 cup almond milk * 30 g walnuts, chopped * **Process** 1. First mix the coconut flour, flax, cacao, baking soda and salt. 2. In a separate bowl, mix the eggs, oil, chocolate and vinegar. Then, add the dry ingredients into the wet and mix. Mix well and add the almond milk slowly to get a not-too-thick batter. 3. Finally, add the chopped walnuts and mix. 4. Divide the mixture into 6 muffin tins (for microwave or oven, whatever you prefer). 5. Cook in the microwave all of them for 6 minutes, or in the oven for about 20 minutes at 180C. * **Nutritional information**, _for muffin (makes 6)_ * 170 kCal * 6.1 g total carbs * **3 g net carbs** * 3.1 g fiber * **6.5 g protein** * 14 g fat

When I am feeling lazy in the warm summer evenings in Madrid, I make this. It is kind of a mix between an ice cream and granita, except it takes about one minute to make, and you can use coconut cream for a vegan version. I usually just eyeball it, so dont worry too much about the exact quantities. The ones I gave will give you more of an ice cream texture with a reasonable amount of carbs and calories, but you can increase the strawberries and cream for an even better result. If you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 50 g frozen strawberries * 60 g ice * 40 g heavy whipping cream * 20 g almond milk (or water) * Stevia or other sweetener to taste * Pinch of vanilla extract * **Process** 1. Blend everything in a high speed blender. 2. Eat immediately. * **Nutritional information**, _for the whole recipe_ * 164 kCal * 4.7 g total carbs * **3.8 g net carbs** * 0.9 g fiber * **1.3 g protein** * 15.5 g fat

I am a bit lazy when it comes to baking so I hardly ever have any keto treats around the house. But sometimes I just crave sweet stuff, and in such occasions, this recipe is a life saver! Topped with some 85% chocolate, it satisfies my sweet tooth and takes about 2 minutes to make. You can adjust this to your needs, decreasing the fat a little bit, or even adding half a scoop of protein powder (in which case, use only 2 tbsp of coconut flour). If you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 1 egg * 2 tbsp + 2 tsp (40 mL) of coconut flour * Stevia or erythritol to taste (equivalent to 1 tbsp sugar) * 1/4 tsp vanilla extract (I used raspberry extract) * 1 tbsp ghee or butter or coconut oil, melted * 1/4 tsp baking soda * 1/2 tsp apple cider vinegar * Small pinch of salt * 1 tbsp water * 1/2 square (5g) of 85% chocolate * **Process** 1. In a mug, mix the egg, vinegar, extract, ghee, water and stevia. 2. Add the coconut flour, the salt and the baking soda and mix well until there are no lumps. 3. Put in the microwave for 90 seconds (keep an eye on it as the time may vary). 4. Let it set for a minute. 5. Top with chocolate while it is still warm and enjoy! * **Nutritional information**, _for the whole recipe_ * 315 kCal * 4.3 g total carbs * **3.7 g net carbs** * 4.3 g fiber * **10.7 g protein** * 25.4 g fat

Summer is coming. And that means... ice cream! And my favorite ice cream is Kulfi: an indian milk-based, egg-free ice cream that is usually flavored with cardamom and other ingredients such as saffron (kesar), pistachios or mango. Kulfi is usually made with milk, but my low carb version uses heavy cream (or coconut cream for vegans) and almond milk to keep it low carb. It is a bit harder then its high carb version, so I would recommend you make it with a stick (popsicle style) rather than to eat with a spoon. But either way, I am sure you will enjoy it! And if you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 2/3 cups of heavy whipping cream or coconut cream (160g), chilled in the fridge * 1/3 cup unsweetened almond milk * Stevia or erythritol or sucralose * Seeds from 2 green cardamoms, powdered * A good pinch of saffron (optional) * 1/4 tsp xantham gum (optional) * 30 g of roasted almonds or pistachios (optional) * **Process** 1. Put the almond milk in a small pot. Heat it up until it almost boils (but dont get it there as it could curdle!), then add the spices and sweetener (equivalent to 3-4 tbsp sugar). Let the aromas infuse. 2. Let the mixture cool. 3. Whip the cream until it forms peaks. 4. Mix the almond milk with the xantham gum (you might have to blend it to avoid lumps), then add it to the whipped cream slowly. 5. Once everything is mixed, taste it and add more sweetener if necessary. Then divide into four containers and freeze. 6. Serve once frozen with some chopped nuts on top (optional). * **Nutritional information**, _for one kulfi (recipe serves 4)_ * 192 kCal * 2.4 g total carbs * **1.6 g net carbs** * 0.8 g fiber * **2.4 g protein** * 19.4 g fat

I have a sweet tooth, so I like to be able to make an easy treat every now and then when I feel like it. And this is exactly what these cookies do: they are soft, buttery and delicious, and can be made in the microwave in 2 minutes in total. Awesome! If you like easy-to-make Keto treats, check out my Keto chocolate! * 20 g butter (1.5 tbsp) * 1 egg * 1/8 cup coconut flour (15 g) * 1/8 tsp salt * A very small pinch of baking soda * 2 tbsp of erythritol, or stevia to taste * 1/4 tsp Vanilla extract * 15 g (1.5 squares) of 85% chocolate, chopped * **Process** 1. Optional step: brown the butter in the stove for 1-2 minutes to get a little extra flavor and color to your cookies. 2. Mix the egg with the melted butter, vanilla extract and the erythritol. 3. Mix the salt, flour and baking soda. Then add into the egg mixture. 4. If using stevia, you can taste to adjust the sweetness. 5. Add the chopped chocolate and mix. 6. Pour four small dollops of dough into a microwave-safe plate and microwave for a minute or until set. 7. Let them cool down before eating. * **Nutritional information**, _one cookie_ * 85 kCal * **1.2 g net carbs** * 2.2 g total carbs * 1 g fiber * **2.5 g protein** * 7.4 g fat

My new favorite breakfast when I am running short of time. This smoothie is seriously amazing! For the protein powder, you can either use a neutral flavor one (and add some stevia and vanilla extract to the smoothie) or use half vanilla flavor, half neutral flavor. * 1/2 cup strawberries (75 g) * 1 scoop of protein powder * 1 tbsp chia seeds * 1 tbsp MCT oil * 1/2 cup coconut milk * A few mint leaves * 1/2 cup ice cubes * **Process** 1. Blend everything until very nice, smooth and pink. 2. Drink up! * **Nutritional information**, _whole recipe_ * 488 kCal * **8.6 g net carbs** * 13 g total carbs * 4.3 g fiber * **24.1 g protein** * 40.5 g fat

A simple breakfast perfect for those with a sweet tooth.
  • 1/2 avocado (100 g)
  • 1 scoop of protein powder (I use chocolate flavored whey)
  • 2/3 tbsp cacao powder
  • Pinch of salt
  • Vanilla Extract
  • 1/2 cup (120 mL) almond milk
  • Stevia or other sweetener to taste
  • 30 g toasted hazelnuts crumbled, or other nut to taste
* **Process** 1. Blend all the ingredients except the hazelnuts (if you have a good blender you can add half the hazelnuts as well). 2. Taste to adjust (you can add more cacao, sweetener and even spices like cinnamon). 3. Top with the hazelnuts and eat! * **Nutritional information**, for the whole recipe * 474 kCal * **8.8 g net carbs**, 11 g fiber, 19.8 g total carbs * 35.4 g fat * 27.7 g protein

Stuff your face with these low carb waffles. You won't regret it.
  • 1 egg
  • 30 g cream cheese
  • 1 tbsp coconut flour (8g)
  • 0.5-1 tbsp erythritol
  • 1/6 tsp baking powder
  • Pinch of salt
  • Vanilla extract
  • 1/4 tsp butter to grease the waffle maker
* **Process** 1. Mix the coconut flour, baking powder and salt. 2. Blend the egg, cream cheese and erythritol. Then add the coconut flour mixture. - _If you are making the batter the night before, you might have to add a splash of heavy whipping cream as it can get very dense otherwise_ 3. Grease the waffle maker with butter. 4. Pour all the batter for one waffle and cook. 5. Eat with your favorite low-carb topping! * **Nutritional information**, per serving (this recipe makes one waffle): - 180 kcal - **2.4 g net carbs**, 1.7 g fiber, 4.1 g total carbs - 9.1 g protein - 15.2 g fat

This is my go-to keto breakfast with some coconut milk or greek yogurt, and it is also great when I am travelling (I just ask for some whole-fat yogurt and add my granola right there!). It is more of a guideline to make your own keto-fied granola, a low carb and extra crunchy cereal that you can customize to your own taste.
  • 3/4 cup (105 g) hemp hearts or hemp seeds
  • 1,5 cups of nuts of choice; I use 1 cup of almonds and 1/2 cup of hazelnuts
  • 1/4 cup pepitas (pumpkin seeds)(30g)
  • 1/3 cup cocoa nibs (40g)
  • 4 tbsp (12 g) of chopped dried cranberries
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 30 g coconut oil
  • Sweetener to taste - 2-3 tbsp erythritol
* **Process** 1. Toast the nuts (unless you buy them toasted like i do). 2. Mix all the dry ingredients. 3. Mix the sweetener with the melted oil, than pour over the dry ingredients and mix well. 4. Let it set in the fridge. Then, take out and break it into smaller chunks. 5. Keep in the fridge until consumed. It lasts up to 2 weeks. * **Nutritional info**, _per serving (serves 9)_ * 287 kCal * **4.5 g net carbs**, 4.1 g fiber, 8.6 g total carbs - Without cocoa nibs: 0.8 g net carbs less. Without the cranberries, 1 g net carbs less. * 10.1 g protein * 25.7 g fat

This is a super easy recipe for no-sugar chocolate without any weird artificial sweeteners or additives :)
  • 1/4 cup coconut oil or butter
  • 1/4 cup peanut butter, almond butter, hazelnut butter, tahini...
  • A pinch of salt
  • 1/3 cup cacao
  • Stevia or erythritol to taste
* **Process** 1. Melt the oil. 2. Mix all the ingredients. Taste to adjust sweetness. 3. Pour on a flat non-stick surface and put in the freezer until it hardens. 4. Divide into 9 pieces and keep in the fridge or freezer. * **Nutritional info**, _per portion (makes 9 portions)_ * 95 kCal * 3.1 g total carbs, 1.6 g fiber, 1.5 g net carbs * 2.5 g protein * 9.2 g fat

It is so difficult to make vegan keto pancakes!! Coconut flour gets really funky when not mixed with eggs... I always ended up having a blobby slimy mess! I decided to adapt my previos keto pancake recipe, increasing the oil to get a more consistent batter that wouldn't end up making crepes rather than pancakes, and using a flax egg (remember to let it rest 5 minutes before using it!). I like to use vanilla protein powder: depending on the brand, you might have to adjust the liquid (add a bit less to the flax egg), and if you use unflavored protein, you might want to add 1/2 tsp vanilla extract and stevia to taste. These are not super fluffy, but they require very few ingredients, they are easy to make and they make an awesome breakfast when topped with a piece of my [keto chocolate](http://maria.recipes/ketoChocolate)!
  • 1 flax egg: 1 tbsp flax seeds, ground + 3 tbsp water
  • 1.5 tbsp coconut oil
  • 1 tbsp flax seeds, ground
  • 1/2 scoop of vanilla flavor vegan Powder (whey or a vegan powder) (2 tbsp)
  • Pinch of salt
  • 1/4 tsp baking powder
* **Process** 1. Mix the flax, protein powder, salt and baking powder. 2. In a separate bowl, mix the flax egg with the oil. 3. Pour the wet ingredients into the dry and mix well. You should end up with a dense mixture. 4. Heat up a lightly greased non-stick pan over medium heat. Once hot, divide the pancake mixture into three and pour. You will need a slightly wet spoon to smooth out the pancakes so they are about 1/2 cm thick. 5. Cook 5 minutes on the first side until, then flip over and cook 2 more minutes. * **Nutritional info**, _serves 1_ * 309 kCal kCal * 6 g total carbs, 3.8 g fiber, 2.2 g net carbs * 13.4 g protein * 27.1 g grasa

These are the cutest little fat bombs I have made! They have an almond-butter crust and a creamy lemon filling, full of coconut oil goodness! They are also gluten-free and can be adapted for a dairy-free version, as well! If you want to have a third layer, add a tablespoon of lemon or strawberry gellatin on top. That would be even lovelier!
  • 1/2 cup almond meal (I used crushed roasted almonds)
  • 1/4 cup flax seeds, ground
  • A pinch of salt
  • A pinch of stevia or erythritol (to taste; I used about 1/2 tsp of truvia)
  • 25 g melted butter or coconut oil
  • 5 tbsp coconut oil, melted
  • The zest of one lemon
  • 60 g cream cheese (substitute for coconut cream for dairy-free)
  • 1-2 tbsp lemon juice (to taste)
  • Stevia or erythritol, to taste (I used 1 tbsp truvia)
  • Vanilla extract
* **Process** 1. Mix the dry ingredients for the crust: almonds, flax, salt, pinch of stevia. Then add the butter and mix until you have a dough that doesn't crumble. If necessary, add some more butter. 2. Blend all the ingredients for the cream: coconut oil, zest, cream cheese, lemon juice, sweetener and vanilla extract. 3. Using small molds (I used ice cream cubes), put a layer of the base and then a layer of the cream on top. I made 16 small fat bombs. 5. Let it harden in the fridge (1-2 hours), then take out of the mold. Keep in the fridge until consumed. They will last 4-5 days in the fridge in an air-tight container. * Nutritional info, _per fat bomb (makes 16)_ * 89 kCal * 1.4 g total carbs, 0.96 g fiber, 0.48 g net carbs * 1.4 g protein * 9.2 g fat

These pancakes are my new favorite! They are so thick and fluffy, are fast to make in the morning, and so delicious! I hope you enjoy them as much as me!
  • 10 g of vanilla flavored protein powder (1/3 of a serving)
  • 1 egg
  • 1 tbsp flax seeds, ground
  • A pinch of salt
  • 2/3 tbsp of coconut oil or butter + 1/3 for cooking
  • 1/2 tbsp vinegar
  • 1/3 tsp baking soda
* **Process** 1. Melt the coconut oil or butter. Then mix with the egg and vinegar. 2. In a different bowl, mix all the dry ingredients. 3. Add the dry ingredients into the wet ones and mix. - _If I make it ahead of time, I mix everything except the baking soda, and then mix it in thoroughly right before cooking._ 4. Heat up a non-stick pan with oil or butter on medium-high heat. Once hot, add the batter and cook like regular pancakes: about 1-1.5 minutes on the first side until you have bubbles on the surface, then flip and cook another minute on the other side. 5. Serve with your favorite low-carb topping - in my case, low-carb blackberry jam <3 * Nutritional info, _per serving (serves 1) * 267 kCal * 3.8 g total carbs, 1.9 g fiber, 1.8 g net carbs * **14.8 g protein** * 21.9 g fat

I have a bit of a sweet tooth, so I try to bake sugar-free and no carb goods these days. And while experimenting, sometimes things work out :) I love this recipe because it is easy, tasty, and it can be made in the microwave (I hate turning on the oven in summer!). It makes for quite fudgy and chocolate-y brownies, very low-carb, as well as dairy and gluten-free. And I love the crunch from the walnuts :) For vegans or those who don't eat eggs, you can probably use a flax egg instead (1 tbsp flax meal with 2 tbsp of water) and add some psyllium husk powder (otherwise, the coconut flour with the flax might not form a proper batter). The final flavor might change slightly depending on the protein powder you use, but if you like how your protein powder tastes, you will love these!
  • 30 g coconut flour (1/4 cup)
  • 45 g of your favorite chocolate flavored protein powder
  • 15 g cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Optional: 1/4 tsp of coffee granules, or cinnamon
  • Optional: stevia or erythritol; I recommend trying the batter and adjusting to taste
  • 1 tbsp apple cider vinegar
  • 1/4 cup coconut oil (you can use butter instead)
  • 1 egg
  • Vanilla extract
  • 30 g chopped walnuts (optional, but... why wouldn't you use them!?)
  • 3/4 cup of water (to start with; you will have to add more later)
* **Process** 1. Mix the dry ingredients in a bowl (first 7 ingredients) and the wet ingredients in a different one (all the others). Leave the walnuts on the side for now. 2. Add the wet ingredients into the dry and mix. Then, add water little by little to adjust the texture, until you get a batter similar to the one for a spongecake. You will probably need 1/2 extra cup of water. 3. Add the chopped walnuts into your batter and mix. 4. Pour the batter into a greased baking mold. 5. Bake at 180C for 25 minutes or in the microwave at 800W for about 4 minutes, or until a toothpick inserted in the middle comes out clean. The microwave cooking time varies a lot from one microwave to another, so keep a close eye on it to avoid overcooking and ending up with hard, dry brownies. * Nutritional info, _per portion (makes 6)_ * 174 kCal * 4.6 g total carbs, 2 g fiber, 2.5 g net carbs * 8.4 g protein * 14.5 g fat

So this is not really a recipe... But I love to have it for breakfast, and it is so handy and so delicious and so filling that I thought I would share it! For seeds you can substitute for whichever you want, to have 1/2 cup of seeds in total. I personally love this with yoghurt or with applesauce, but anything goes!
  • 1 cup rolled oats
  • 1/4 cup of raisins or dried cranberries (or more, to taste; you can chop them if you want)
  • 1/2 cup of mixed sesame, flax, sunflower seeds, pumpkin seeds, buckwheat
* **Process** 1. Mix everything and put it in a jar. 2. Have a delicious breakfast!

These little coconut balls are one of my favourite things to serve during christmas. The original recipe called for egg and then required some baking, but I decided to substitute the egg to avoid the baking part! They are incredibly easy to make, healthy, and so delicious!
  • 250 g mashed sweet potato (baked, microwaved or boiled sweet potato, then mashed with a fork)
  • 150 g sugar or to taste (can be substituted for stevia)
  • 30 g powdered biscuits, tea-biscuit or wafer type (mine were low on sugar and vanilla flavour)
  • 1/4-1/2 tsp vainilla extract (can be omitted if the biscuits are flavoured)
  • 150 g shredded coconut
  • Some extra shredded coconut, to coat the balls
* **Process** 1. Mix all the ingredients to make a smooth mixture. If it is not thick enough to form the balls, add some more powdered biscuits. 2. Form some balls and then coat them with the shredded coconut. 3. Let it cold down a little bit in the fridge before serving it so they harden a little bit.

This is my all-time favourite apple spongecake - eggless, and can be easily adapted into a vegan version. It is so moist and fluffy and lemony, and the pieces of baked apple are perfectly tender. This can be made using exclusively vegetable oil (I usually use sunflower oil), but I like to lighten it up substituting half with yoghurt, and it turns out just as fluffy as the full-oil version. Use applesauce instead of yoghurt for a vegan version!
  • 180 g flour (I used whole wheat flour)
  • 30 g cornstarch
  • 16 g baking powder
  • 150 g sugar (I used 100 g and then added a bit of stevia)
  • 150 g milk (you can use almond milk if you want to make a vegan cake)
  • 120 g vegetable oil (1/2 cup plus 2 tbsp) or you can sub half with unsweetened yoghurt or with unsweetened applesauce
  • The lemon peel grind of one lemon
  • 125-150 g of apple (I use one whole golden apple)
* **Process** 1. Preheat the oven to 180 C 2. In a bowl, mix the flour, cornstarch and the baking powder. In a different bowl, mix the oil, lemon peel grind and the sugar. 3. Take a spoonful of the flour mixture and mix it with the apple to coat the cubes. Leave on the side. 4. Pour the oil mixture over the flour mixture and mix, without overmixing it (or else the final result will be tough); then, add the apples and mix them in. 5. Pour in a greased mold. If desired, put some apple pieces on top to decorate. 6. Bake for 30-40 minutes, depending on the mold and the oven, until when inserting a knife in the middle, it comes out clean.

Kulfi a creamy indian ice-cream made with milk that can come in different flavors. The most popular, and my boyfriend and I's favorite, is Pista Kulfi: kulfi with pieces of pistachio. It will not disappoint you!
  • 1.5 cups evaporated milk
  • 3/4 cup sweetened condensed milk
  • 1/2 cup milk
  • 1/4 cup milk powder
  • 2 tbsp pistachios, coarsely ground
  • 1/4 tsp cardamom powder (seeds from 3 pods)
  • Optional: 10-12 saffron threads, 1 tbsp warm milk
* **Process** 1. In a heavy bottom pan, put all the milk and the cardamom. Bring to a boil, reduce the flame and simmer for 15-20 minutes. 2. Meanwhile, soak the saffron in a tablespoon of warm milk. 3. Once the milk has reduced a bit, turn off the stove and add the pistachios and saffron and let it cool down. 4. Freeze at least 8 hours in individual cups (makes 4-5 big kulfis). 5. Garnish with chopped pistachios, rose syrup or enjoy it plain!

  • 1/3 cup + 1/4 flour (I use whole wheat)
  • 1/8 cup sugar (or more to taste)
  • 1/2 tsp vanilla sugar
  • 1.5-2 tbsp unsweetened peanut butter
  • pinch of salt
  • A pinch of baking soda
  • 2 tsp strawberry jam
  • 1/2 tsp corn starch
  • 1-3 tbsp milk or water
  • Optional: 1/2 tsp vanilla and/or 1/4 tsp cinnamon
* **Process** 1. In a bowl, mix the flour, baking soda, sugar and vanilla sugar. 2. Add the peanut butter and mix thoroughly. 3. Add 1 tbsp milk or water and mix. Add liquid a little at a time. 4. In a bowl, put the jam and heat it up in the microwave for 5-10 seconds. Once it's runny, mix with the cornstarch. 5. Form the cookies and lay on parchment paper; it should form 10-12 cookies. - _Watch the video for specifics on how to give them the shape._ 6. Cook in the microwave for about 90 (time depends on the microwave so be careful!) 7. Take out of the microwave and gently spoon a little bit of jam mixture into the central hole. 8. Microwave for further 20 seconds approximately. * If overcooked, they get tough and dry! Let them rest at least 15 minutes (better 30 or 60) for best results.

  • 1/3 cup + 1/4 flour
  • 1/4 cup sugar (or less to taste)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2-1 tbsp vegetal or coconut oil
  • 2 tbsp dissecated coconut
  • 1-3 tbsp coconut milk (or regular milk)
  • Optional: 1/2 tsp vanilla and/or 1/4 tsp cinnamon
* **Process** 1. In a bowl, mix the flour, salt, baking soda, sugar and coconur. 2. Add the oil and mix thoroughly with a spoon. 3. Add 1 tbsp coconut milk (and vanilla extract if using) and mix. Add milk a little at a time. 4. Form the biscuits and lay on parchment paper (makes 10 small or 5 big biscuits). 5. _Optional, but should be done: eat everything left behind in the bowl and spoon!_ :) 6. Cook in the microwave for about 90-120 seconds (time depends on the microwave so be careful!) - In the beggining the might look undercooked; let them sit for 10 minutes before eating. - If overcooked, they get tough and dry! The result: spongy and sweet cookies. _**Delicious!**_