Ketogenic Diet Recipes Desserts Sweet Treats

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Sweet Breakfast Biscuits

with Chocolate or Caramel Mocha Gravy

prep time: 10 minutes cook time: quarter-hour yield: 8 servings

A biscuits

3 large egg whites

1 cup blanched almond flour

2 tablespoons Swerve confectioners’-style sweetener

or equivalent amount of powdered stevia or erythritol

1 teaspoon baking powder

¼ teaspoon fine sea salt

2 tablespoons very cold unsalted butter, cut into ¼-

inch pieces, or cold coconut oil

Seeds scraped from 1 flavorer (about 8 inches

long), or 1 teaspoon vanilla extract

option 1: chocolate gravy

¾ cup heavy cream

⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener


2 ounces unsweetened chocolate, finely chopped

Seeds scraped from 1 flavorer (about 8 incheslong), or 1 teaspoon vanilla extract

option 2: caramel mocha gravy

¾ cup (1½ sticks) unsalted butter

6 ounces cream cheese or mascarpone cheese (¾ cup)

¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

3 tablespoons unsweetened cocoa powder

4 to 5 tablespoons brewed decaf espresso or other strong brewed decaf coffee, to thin the sauce

Seeds scraped from 1 vanilla bean (about 8 inches

long), or 1 teaspoon vanilla extract

Fresh mint leaves, for garnish

  1. Preheat the oven to 400°F. Grease a baking sheet or 8 wells of a standard-size muffin pan with coconut oil spray.
  1. To make the biscuits, whip the egg whites in a medium-sized bowl until very stiff. In a separate medium-sized bowl, stir together the almond flour, sweetener, baking powder, and salt until well combined. Then cut the chilled butter into the flour mixture. (If the butter isn’t chilled, the biscuits won’t turn out.) Gently fold the dry mixture into the whites. If the dough is too wet to form into mounds, add a few tablespoons of almond flour until the dough holds together well.3. Using a large spoon, dollop the dough into 8 mounds on the greased baking sheet (or into the greased muffin cups) and bake for 11 to 15 minutes, until golden brown.
  1. If making the chocolate gravy, place the cream, sweetener, and chopped chocolate during a double saucepan or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate melts. Remove from the warmth and stir within the vanilla. If making the caramel mocha gravy, place the butter in a saucepan over medium-high heat. Cook, stirring often, until the butter foams up and brown (but not black!) flecks appear. Remove from the heat and allow to cool a bit. Using a hand mixer, cream the browned butter, cream cheese, and sweetener in a medium-sized bowl. Add the chocolate , espresso, and vanilla and beat until combined.
  1. Serve the biscuits with the warm gravy poured over them.
  1. Store extra biscuits and gravy in separate airtight containers in the refrigerator for up to 3 days. The biscuits are often frozen for up to 1 month. Reheat the biscuits on a baking sheet in a preheated 350°F oven for 3 minutes or until warmed through. Reheat the gravy in a saucepan over low heat, whisking often, for 1 minute or until the gravy loosens a bit. Do not overheat or the chocolate will separate. Pour the warmgravy over the biscuits.

Nutritional info / biscuit

Calories: 345

Fat: 34g





Baked Brie – with Keto Cherry Jelly

prep time: 15 minutes, plus at least 2 hours for jelly to cool and 1 hour to chill dough, if needed

cook time: 10 minutes

yield: 8



1 cherry tea bag

2 teaspoons grass-fed powdered gelatin

⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

2 teaspoons cherry extract

⅛ teaspoon citric acid (for natural preservation and sour taste)

A few drops of natural red food coloring (optional) dough

1¾ cups shredded mozzarella cheese

2 tablespoons unsalted butter

1 large egg

¾ cup blanched almond flour

⅛ teaspoon fine sea salt

1 (8-ounce) wheel Brie cheesefor garnish (optional)

2 tablespoons chopped pecans

2 tablespoons chopped fresh parsley

  1. To make the jelly, bring 1 cup of water to a boil in a teakettle. Place the tea bag in a cup and pour the hot water into the cup. Let it steep for a few minutes, then remove the tea bag.
  1. Place 2 tablespoons of cool water in a bowl. Sift the gelatin over the water and allow it to soften for a few minutes. Add the brewed tea to the softened gelatin.
  1. Add the sweetener to the tea mixture and stir to combine. Taste and add more sweetener, if desired.
  1. Add the extract, citric acid, and food coloring, if using, and stir to combine. Let cool on the counter for at least 2 hours before using.
  1. To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well.
  1. Add the egg and, using a hand mixer, combine well. Add the almond flour and salt and mix to combine. Using your hands, work it like a traditional dough, kneading for about 3 minutes. (Note: If thedough is too sticky, chill it in the refrigerator for an hour or overnight.)
  1. Place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better) in the cold oven and preheat the oven to 400°F.
  1. Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, about 10 inches in diameter, or a rectangle, about 8 by 10 inches. This dough may be hard to roll out, but it is very forgiving. Shape the dough around the Brie.
  1. Transfer the wrapped Brie on the parchment paper to the hot stone in the oven. Bake for 10 to 12 minutes, until the crust is golden brown.
  1. Spread the cherry jelly all over the top of the baked Brie. Garnish with chopped pecans and parsley, if desired.
  1. This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven or toaster oven for 5 minutes or until the cheese is melted.

note: You can find citric acid in natural food stores. Itis a natural preservative with a great sour taste.


Nutritional Info/Serving

Cal: 262

Fat: 23g

Protein: 13g

Carbs: 3g

Fiber: 1g

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