#lowcarbsweets

I typically get all my carbs from either vegetables or the odd carb or two from dairy or protein. I am also a terrible baker, so that helps me avoid sweets.

However, these bad boys are effing delicious when you just want a sweet little something to have with your coffee.

3.5 net carbs. Amazing.

These Low-Carb Pumpkin Cheesecake Brownies are a tasty treat for people on the keto diet. They are great for fall or any time of the year because they have the rich flavors of chocolate brownies and a creamy layer of pumpkin cheesecake.

Ingredients: For the Brownie Layer:. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. For the Cheesecake Layer:. 8 oz cream cheese, softened. 1/4 cup granulated erythritol. 1/4 cup canned pumpkin puree. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon pumpkin pie spice.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking pan should be greased or lined with parchment paper. For the brownie layer, mix almond flour, cocoa powder, erythritol, and salt in a bowl. Put the eggs, melted butter, and vanilla extract in a bowl with the dry ingredients. Mix everything together well. Spread the brownie batter out evenly in the pan that has been prepared. Cream cheese and erythritol should be mixed in a different bowl until they are smooth for the cheesecake layer. Mix the cream cheese with the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix until it's smooth. Spread the cheesecake mix carefully on top of the brownie batter in the pan. Mix the two batters together with a knife to make it look like marble. Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the edges are set and the middle is still a little wobbly. Take it out of the oven and let it cool down completely before cutting it into squares. Keep leftovers in the fridge for up to five days.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious keto-friendly dessert featuring the flavors of pumpkin and spices, this angel food cake is light, fluffy, and perfect for fall or any time of the year.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/2 cup powdered erythritol. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/8 tsp cloves. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/2 cup unsweetened almond milk. 6 large egg whites. 1/4 tsp cream of tartar.

Instructions: Set the oven to 350F 175C and heat it up. Add almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to a large bowl. Use a whisk to mix the ingredients together. Use a different bowl to mix the almond milk, vanilla extract, and pumpkin puree. Slowly add the wet ingredients to the dry ones and mix them together until everything is well mixed. Beat the egg whites and cream of tartar together in a different clean bowl until stiff peaks form. Mix the egg whites into the batter slowly until there are no more white spots. Put the batter into an angel food cake pan that hasn't been greased. Bake for 35 to 40 minutes, or until the cake's top is golden brown and just barely springs back when touched. Take it out of the oven and put it on a wire rack upside down to cool for about an hour. After the cake has cooled, run a knife around the edges and flip it over onto a plate to serve. Cut and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

These Low-Carb Pumpkin Cheesecake Brownies are a tasty treat for people on the keto diet. They are great for fall or any time of the year because they have the rich flavors of chocolate brownies and a creamy layer of pumpkin cheesecake.

Ingredients: For the Brownie Layer:. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. For the Cheesecake Layer:. 8 oz cream cheese, softened. 1/4 cup granulated erythritol. 1/4 cup canned pumpkin puree. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon pumpkin pie spice.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking pan should be greased or lined with parchment paper. For the brownie layer, mix almond flour, cocoa powder, erythritol, and salt in a bowl. Put the eggs, melted butter, and vanilla extract in a bowl with the dry ingredients. Mix everything together well. Spread the brownie batter out evenly in the pan that has been prepared. Cream cheese and erythritol should be mixed in a different bowl until they are smooth for the cheesecake layer. Mix the cream cheese with the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix until it's smooth. Spread the cheesecake mix carefully on top of the brownie batter in the pan. Mix the two batters together with a knife to make it look like marble. Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the edges are set and the middle is still a little wobbly. Take it out of the oven and let it cool down completely before cutting it into squares. Keep leftovers in the fridge for up to five days.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious keto-friendly dessert featuring the flavors of pumpkin and spices, this angel food cake is light, fluffy, and perfect for fall or any time of the year.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/2 cup powdered erythritol. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp ginger. 1/8 tsp cloves. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/2 cup unsweetened almond milk. 6 large egg whites. 1/4 tsp cream of tartar.

Instructions: Set the oven to 350F 175C and heat it up. Add almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to a large bowl. Use a whisk to mix the ingredients together. Use a different bowl to mix the almond milk, vanilla extract, and pumpkin puree. Slowly add the wet ingredients to the dry ones and mix them together until everything is well mixed. Beat the egg whites and cream of tartar together in a different clean bowl until stiff peaks form. Mix the egg whites into the batter slowly until there are no more white spots. Put the batter into an angel food cake pan that hasn't been greased. Bake for 35 to 40 minutes, or until the cake's top is golden brown and just barely springs back when touched. Take it out of the oven and put it on a wire rack upside down to cool for about an hour. After the cake has cooled, run a knife around the edges and flip it over onto a plate to serve. Cut and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

These Low-Carb Pumpkin Cheesecake Brownies are a tasty treat for people on the keto diet. They are great for fall or any time of the year because they have the rich flavors of chocolate brownies and a creamy layer of pumpkin cheesecake.

Ingredients: For the Brownie Layer:. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. For the Cheesecake Layer:. 8 oz cream cheese, softened. 1/4 cup granulated erythritol. 1/4 cup canned pumpkin puree. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon pumpkin pie spice.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking pan should be greased or lined with parchment paper. For the brownie layer, mix almond flour, cocoa powder, erythritol, and salt in a bowl. Put the eggs, melted butter, and vanilla extract in a bowl with the dry ingredients. Mix everything together well. Spread the brownie batter out evenly in the pan that has been prepared. Cream cheese and erythritol should be mixed in a different bowl until they are smooth for the cheesecake layer. Mix the cream cheese with the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix until it's smooth. Spread the cheesecake mix carefully on top of the brownie batter in the pan. Mix the two batters together with a knife to make it look like marble. Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the edges are set and the middle is still a little wobbly. Take it out of the oven and let it cool down completely before cutting it into squares. Keep leftovers in the fridge for up to five days.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in these decadent low carb espresso brownies topped with a luscious espresso buttercream. Perfect for satisfying your chocolate cravings while sticking to a keto lifestyle.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup powdered erythritol. 1/4 tsp salt. 2 eggs. 1/4 cup melted butter. 2 tbsp espresso, cooled. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 cup unsalted butter, softened. 1 cup powdered erythritol. 1 tsp espresso powder. 1/2 tsp vanilla extract. 2-3 tbsp heavy cream.

Instructions: Set the oven to 350F 175C and heat it up. Grease an 8x8-inch baking pan and put parchment paper inside it. Add cocoa powder, salt, and almond flour to a bowl and mix them together using a whisk. Add the melted butter, eggs, cooled coffee, and vanilla extract to the dry ingredients. Mix everything together well. It will be smooth after you add the baking powder. Spread out the batter in the baking pan that has been prepared. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool all the way down. Melt the butter and beat it in a different bowl until it's smooth. Add the espresso powder, vanilla extract, and powdered erythritol one at a time while beating the mixture until it is smooth. As you go, add heavy cream one tablespoon at a time until the buttercream is the consistency you want. Cover the brownies with the espresso buttercream after they have cooled. Serve it cut up into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the rich flavor of vanilla with this keto-friendly pound cake. Made with almond and coconut flour, it's low in carbs but high in taste. Perfect for satisfying your sweet cravings while staying on track with your keto lifestyle.

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated erythritol. 4 large eggs. 1/2 cup unsweetened almond milk. 2 teaspoons vanilla extract. 1 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5-inch loaf pan with butter or line with parchment paper. In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Add melted butter, eggs, almond milk, and vanilla extract to the dry ingredients. Mix until well combined and smooth batter forms. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the pound cake to a wire rack to cool completely. Slice and serve. Enjoy your keto vanilla pound cake!

Prep Time: 15 minutes

Cook Time: 45 minutes