Cranberry Coffee Cake

1 cup fresh or frozen cranberries

1 tbsp powdered Swerve

1 cup baking blend

¼ cup powdered Swerve

2 doonks pure stevia powder

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 large eggs

6 tbsp butter, melted

2 tbsp heavy cream

2 tbsp water

1/2 tsp vanilla extract

Preheat the oven to 350F and grease an 8x8 pan.

In a medium bowl, toss the cranberries with 1 tablespoon of the sweetener.

In a large bowl, whisk together the baking blend, ¼ cup of sweetener, stevia, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract. Gently fold in the cranberries.  

Spread into prepared baking pan and bake 30 minutes, or until golden brown and just set in the middle.

9 Servings

Original recipe called for almond flour and I subbed baking blend.  Was a little dry – try a little less baking blend or maybe up the water?

Modified from alldayidreamaboutfood.com

Lemon Yogurt Cake

3/4 cup xylitol
3/4 cup plain Greek yogurt
3 eggs
1/2 cup melted butter
1 tsp lemon extract
zest of one lemon
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup golden flaxseed meal
2 tsp baking powder
1/2 tsp mineral salt

Preheat oven to 350 F. Grease an 8x8" baking pan.

In a large bowl or stand mixer, beat xylitol, yogurt, eggs, melted butter, lemon extract, and lemon zest together for 2-3 minutes or until light and smooth.

In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well-combined. Pour into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick comes out clean. Cool completely before serving.

Sugar Free Cookie Crust

1 1/4 cups almond flour
1/4 cup brown sugar Swerve sweetener
1/4 tsp salt
1/4 cup butter melted

Mix all ingredients well and press into pan.  Bake 15 minutes.

Enough for a 9-inch pie pan, 9-inch springform pan or 8x8 baking dish.

Pumpkin Breakfast Cake

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup golden flaxseed meal
2 tsp baking soda
2 tsp baking powder
4 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp sea salt
1/2 tsp cloves
1 15 oz. can pumpkin puree
2/3 cup xylitol
8 eggs
1/2 cup butter, softened
2 tsp vanilla extract

Preheat oven to 350 F. Grease a 9x13 pan and set aside.

In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.

In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Pour mixture into prepared pan.

Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.

Refrigerate leftovers.

*Next time, try adding sugar-free chocolate chips sprinkled on top.

Cinnamon Butter Cake

*all ingredients at room temperature

8 tbsp butter
1 cup Gentle Sweet
3 eggs
½ cup egg whites
2/3 cup almond flour
2/3 cup coconut flour
2/3 cup ground flax
1 tablespoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1 cup unsweetened almond milk
¼ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon butter extract

Glaze:
4 tablespoons butter
3 tablespoons Gentle Sweet
1 teaspoon cinnamon
½ teaspoon butter extract
2 tablespoons unsweetened almond milk

Preheat oven to 350 degrees.  Generously butter a 10-inch bundt pan.  Sprinkle with cinnamon liberally and shake to coat pan evenly.

Using an electric mixer, cream together butter and sweetener until well combined.  Add eggs, one at a time, mixing well after each addition then add in egg whites and mix well.  Add almond flour, coconut flour, ground flax, baking powder, cinnamon and salt and mix well, scraping down the sides of the bowl.  Add almond milk, heavy cream and extracts and mix well.

Pour batter into prepared pan and smooth the top with a spatula.  Bake 40-45 minutes until a toothpick comes out clean.  Allow cake to cool.

While cake is cooling, make the glaze.  In a small saucepan, melt butter then add remaining ingredients.

While cake is still in pan, poke multiple holes into the cake with a chopstick.  Drizzle the glaze evenly over the whole cake.

When cake is mostly cool, use a knife to pull the edges away from the sides of the pan.  Invert onto serving plate.  Serve warm or cold.  Refrigerate if not eating immediately.

THM Chocolate Zucchini Cake

Cake:
1 medium zucchini
4 eggs, room temperature
4 tbsp butter, softened
¾ cup THM baking blend (or sub)
¾ cup gentle sweet
1/8 tsp pure stevia extract
1 tsp baking powder
1 tsp baking soda
2 pinches salt
1/3 cup stevia sweetened chocolate chips
4 tbsp unsweetened cocoa powder

Whipped Cream Frosting:
1 cup heavy cream
4 tbsp cocoa powder
7 tbsp gentle sweet
dash of vanilla extract

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until mixed well.

Pour batter into prepared pan and bake 35-40 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cocoa powder, sweetener and vanilla together until thick.  Frost cooled cake and serve.

THM Lemon Zucchini Cake

Cake:
1 small yellow zucchini (yield 1 cup processed)
4 eggs, room temperature
4 tbsp butter, softened
juice of 2 lemons (about ¼ cup)
1 cup THM baking blend (or sub)
¾ cup gentle sweet
2 pinches salt
2 ½ tsp baking powder
1 tsp pure lemon extract
1 tsp pure vanilla extract
2 tsp grated lemon zest

Creamy Frosting:
1/3 cup heavy cream
3 ounces cream cheese, room temperature
¼ cup gentle sweet
juice of 1 lemon

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until 

mixed well.

Pour batter into prepared pan and bake 30-35 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cream cheese, sweetener and lemon juice together until thick.  Frost cooled cake and serve.

Banana Oat Cake

2 large ripe bananas
2 cups oats, ground to flour in the blender
½ cup oats, left whole
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup gentle sweet
2 doonks pure stevia extract
1 cup plain Greek yogurt
1 cup egg whites
1 tsp vanilla extract
1 tsp banana extract

Preheat oven to 350 degrees.  Spray 9x13 pan with non-stick cooking spray.

Mash bananas in a large bowl.  Add all other ingredients and mix well.

Pour batter into prepared pan and bake 35-40 minutes or until golden brown and set.

Butter Glazed Pound Cake

Cake:
2 1/2 cups almond flour, room temperature
1/4 cup coconut flour, room temperature
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup butter, softened to room temperature
1/2 cup plus 1 tbsp Gentle Sweet
5 large eggs, room temperature
2 tsp vanilla extract
1/2 cup whipping cream, room temperature
1/2 cup water, room temperature

Butter Glaze:
5 tbsp butter
3 tbsp Gentle Sweet
2 tbsp water
1 tsp vanilla extract

Preheat oven to 325F. Generously grease a bundt cake pan with butter, spray with non-stick spray and dust lightly with almond flour.  All this needs to be done to prevent the cake from sticking, don’t skip this step.

In a medium bowl, mix together the almond flour, coconut flour, whey protein, baking powder, and salt.

In a large bowl, beat the butter and Gentle Sweet together until light and creamy. Beat in the eggs, one at a time and then mix in the vanilla extract. Beat in the almond flour mixture and mix well.  Slowly add the whipping cream and water and mix until well combined.

Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

After you take the cake out of the oven, make the butter glaze.  In a small saucepan over low heat, melt the butter, Gentle Sweet, water and vanilla extract, mixing continuously.

While the cake is still warm in the pan, poke holes all over with a chopstick. Pour the glaze over the holes in the cake and let cool completely in the pan.

Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving plate.

Serve with lightly sweetened whipped cream and fresh berries.

Makes 16 servings

Adapted from All Day I Dream About Food

Blueberry Breakfast Cake

3/4 cup butter, room temperature
1 8-ounce package of cream cheese, room temperature
2/3 cup Gentle Sweet
1 teaspoon vanilla extract
1/2 teaspoon of almond extract
1 cup coconut flour
1 tsp salt
1 1/2 teaspoon baking powder
8 large eggs, room temperature
2 cups of frozen blueberries

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.

With a hand mixer in a large bowl, cream the butter and cream cheese.  Add sweetener and extracts and mix well.

Next, add the coconut flour, salt and baking powder and mix well.

Add the eggs to the batter and mix slowly until completely combined.

Gently fold in the blueberries with a spatula.

Pour batter into prepared pan.

Bake in preheated oven 45-50 minutes until the top is golden brown and toothpick comes out clean.

Makes 24 servings.

Cinnamon Streusel Coffee Cake
Gluten Free, Sugar Free

3/4 c gluten free, low carb baking blend*
2 tsp baking powder
3 eggs
1/4 c of melted butter
1/3 c of sour cream
1 tsp maple extract
1/4 c of sweetener (stevia, erythritol, xylitol or blend) or to taste

Topping:
1/4 c melted butter
2 tbsp melted coconut oil (or more butter)
1 tbsp of ground cinnamon
2 tbsp sweetener or to taste
1/4 tsp molasses
1/3 c chopped walnuts

Preheat oven to 350 degrees.  Grease 8x8 pan.

In a small bowl, mix together baking blend  and baking powder, set aside.  In a separate bowl, mix together eggs, 1/4 c butter, sour cream, maple extract and sweetener.  Add dry ingredients and mix well.  Pour batter into 8x8 pan and spread evenly.

Mix together all topping ingredients except walnuts.  Pour evenly over the batter and use a knife to swirl it in.  Sprinkle walnuts on top.

Bake at 350 for 30 minutes or until set.

*Can use equal amounts almond flour, coconut flour, and ground golden flax seed.