Keto Peppermint Chocolate Cake Recipe

Recipe + photo by @jaredcluck

What You'll Need:

Cake:

- 1 Package of Keto and Co's Chocolate Cake Mix (also on Amazon) 

- 4 eggs, beaten 

- 6 Tbsp browned butter 

- 1/2 tsp cider vinegar 

Frosting:

- 1 block (8 oz.) cream cheese, chilled

- 12 Tbsp butter, set at room temperature 

- 3/4 cup Wondrose (also on Amazon)

- 10 drops liquid vanilla stevia 

- 1 tsp clear vanilla extract

- 6 drops peppermint oil

- 1/2 cup sugar-free peppermint candies, crushed 

- 1/4 cup dark chocolate, chopped 

Cooking Instructions: 

1. Preheat oven to 350 F and grease or line an 8" cake pan

2. Beat cake mix, eggs and butter in mixing bowl until smooth

3. Let batter sit 30 seconds, then stir in cider vinegar

4. Spread batter evenly in prepared pan or cupcake tin 

5. Bake until lightly browned: 15-20 minutes for cupcakes, 25-30 minutes for cakes

6. Let cool completely in pan before removing and frosting  

7. Using mixer, blend butter until it's soft and creamy. Add vanilla, peppermint oil, liquid stevia, cream cheese and whip. Then, add 3/4 cup Wondrose and 1/2 of crushed peppermint candies 

8. Layer cakes (optional) with frosting and cake mix

The cake will be soft when removed from the oven. This is normal. It will firm as it cools. Store mix in a cool, dry place. Refrigerate or freeze the cake.

 

 

Low Carb Christmas Tree Cookies

Recipe + photo by @lowkarbkhaleesi

 

What You’ll Need for Cookies:

-1 bag of Keto and Co Keto Shortbread Mix

-1 ½ cups of butter, softened

-2 eggs, beaten

-1 small circle cookie cutter

-1 medium circle cookie cutter

-1 large circle cookie cutter

-Sugar free sprinkles of your choice

-Parchment paper

 

What You’ll Need for Frosting:

-1 bag of Keto and Co Keto Buttercream Frosting Mix

-½ cup of butter, softened

-1 Tbsp lemon juice or ½ Tbsp of cream of tartar

-1 Tbsp vanilla extract

-½ tsp salt

-1 cup of of cream cheese

-Green food dye of your choice

-Electric mixer

-Piping bag

 

Cooking Instructions:

1. Prepare the Keto and Co Shortbread Cookie dough according to the directions on the back of the packaging. 
2. Cut ⅓ of the dough with the large cookie cutters, ⅓ of the dough with the medium cookie cutters and ⅓ of the dough with the small cookie cutters. 
3. Bake at 350 for 10-15 minutes and set aside. 
4. While the cookies are baking, prepare the Keto and Co Buttercream frosting. 
5. Combine frosting mix and 5 Tbsp of water in a small saucepan to make a thick paste.
6. Cook mixture over low heat, stirring constantly, until it becomes smooth, thick, and the edges begin to bubble (190-200 F). Remove from heat.
7. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature.
8. In a large mixing bowl, combine cream cheese, butter, vanilla, and salt with an electric mixer.
9. Add frosting mixture to butter mixture as well as the green food dye and whip until light and smooth, scraping sides of bowl occasionally. Set aside. 
10. Set your large cookies out and pipe the frosting on top of each one. 
11. Place the medium sized cookies on top of each and pipe more frosting. Finish by topping each with the smallest cookie size and top with more frosting to make a tip. 
12. Add sprinkles as a finishing touch if desired and enjoy! 

 

Keto Friendly Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Recipe + photo by @jaredcluck

 

What You’ll Need for Cupcakes:

-1 package of Keto and Co Keto Vanilla Cake Mix

-2 tsp ground ginger

-1 tsp cinnamon 

-1/2 tsp ground white pepper

-1/2 tsp ground mustard 

-1/4 tsp salt

-1 Tbsp baking powder

-4 eggs

-7 Tbsp butter

-1/2 tsp apple cider vinegar 

 

What You’ll Need for Cinnamon Frosting:

-1 bag of Keto and Co Keto Buttercream Frosting Mix

-½ cup of butter, softened

-1 Tbsp lemon juice or ½ Tbsp of cream of tartar

-1 Tbsp vanilla extract

-½ tsp salt

-1 cup of of cream cheese, softened

-½ tsp of cinnamon

 

Cooking Instructions:

1. In a large mixing bowl, mix all of the ingredients for the cupcakes together.
2. Let the batter sit for 30 seconds, then add the apple cider vinegar and fold through gently. 
3. Bake for 20 min at 350°F in a lined cupcake tin and let cool completely. 
4. While the cupcakes are baking, prepare the Keto and Co Buttercream frosting. 
5. Combine frosting mix and 5 Tbsp of water in a small saucepan to make a thick paste.
6. Cook mixture over low heat, stirring constantly, until it becomes smooth, thick, and the edges begin to bubble (190-200 F). Remove from heat.
7. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature.
8. In a large mixing bowl, combine cream cheese, butter, vanilla, cinnamon and salt with an electric mixer.
9. Add frosting mixture to butter mixture and whip until light and smooth, scraping sides of bowl occasionally. 
10. Once the cupcakes are completely cool, top with cinnamon frosting and enjoy!

Low Carb Christmas Tree Brownie Pops Recipe

Recipe + photo by @queer_on_keto

 

What You’ll Need for the Brownies:

-1 bag of Keto and Co Keto Fudge Brownie Mix

-¾ cup butter, melted

-3 large eggs, beaten

-Parchment paper

What You’ll Need for the Frosting:

-1 bag  Keto And Co Keto Buttercream Frosting Mix

-1 cup cream cheese, softened

-1 Tbsp lemon juice

-1 ½ cup butter, softened (not melted)

-1 Tbsp Vanilla extract

-¼ tsp of salt

-Green food coloring

What You’ll Need for the Decoration Icing:

-1 cup Wondrose Sugar Replacer, sifted

-3 Tbsp heavy cream

-Almond milk 

-Food coloring colors of your choice

Cooking Instructions:

1. Preheat the oven to 350F. Line an 8x8 pan with parchment paper and spray with cooking spray.
2. Add brownie mix and additional brownie ingredients to a medium mixing bowl and mix with an electric mixer or mixing spoon until well combined. 
3. Transfer brownie mix to the lined pan and bake for 30 minutes and cool completely.
4. Once cool, cut the brownies in the middle vertically (directly in half) and cut triangle “christmas trees” out of each half. Set aside. 
5. Next make your frosting. Mix the Keto Frosting Mix and 5 Tbsp of water in a small saucepan.
6. Cook the mixture on a low heat, stirring constantly. Cook until it begins to thicken. It will begin to bubble when ready (190-200F).
7. Add lemon juice to the mixture. Stir to combine. Cover the pot and cool to room temperature.
8. In a large mixing bowl, combine the cream cheese, butter, vanilla and salt with an electric mixer.
9. Add frosting mixture to butter mixture and whip until light and fluffy. Add in green food dye until desired color is achieved. Scrape down the sides of the bowl occasionally. Mix until well combined.
10. Transfer to a pastry bag with desired pastry tip (star or plain tip work best).
11. Next make your decoration icing. Whisk together sweetener and heavy cream. It will be thick.
12. Add in the almond milk ½ tsp at a time until desired consistency is achieved.
13. Divide the icing among four bowls. Keep one bowl white for the “snow”. Choose three colors for ornaments, adding one desired color to each remaining bowl.
14. Transfer each color to a pastry bag or ziploc with a very small cut in one corner. Design as desired and enjoy! 

 

Easy Keto Friendly Holiday Shortbread Cookies

Recipe + photo by @lowkarbkhaleesi

 

What You’ll Need for Cookies:

-1 bag of Keto and Co Keto Shortbread Mix

-1 ½ cups of butter, softened

-2 eggs, beaten

-Festive cookie cutters of your choice

-Electric mixer

-Parchment paper

 

What You’ll Need for Frosting:

-1 bag of Keto and Co Keto Buttercream Frosting Mix

½ cup of butter, softened

-1 Tbsp lemon juice or ½ Tbsp of cream of tartar

-1 Tbsp vanilla extract

-½ tsp salt

-1 cup of of cream cheese, softened

-Green food dye of your choice

-Red food dye of your choice

-Electric mixer

-Piping bag

 

Cooking Instructions:

1. Prepare the Keto and Co Shortbread Cookie dough according to the directions on the back of the packaging. 
2. Cut your cookies out with your festive shaped cookie cutters. 
3. Bake at 350 for 10-15 minutes and set aside. 
4. While the cookies are baking, prepare the Keto and Co Buttercream frosting. 
5. Combine frosting mix and 5 Tbsp of water in a small saucepan to make a thick paste.
6. Cook mixture over low heat, stirring constantly, until it becomes smooth, thick, and the edges begin to bubble (190-200 F). Remove from heat.
7. Add lemon juice or cream of tartar and stir to combine. Cover and cool to room temperature.
8. In a large mixing bowl, combine cream cheese, butter, vanilla, and salt with an electric mixer.
9. Add frosting mixture to butter mixture and whip until light and smooth, scraping sides of bowl occasionally. 
10. Divide the frosting into 3 separate bowls and mix in a different food dye to each. So there is one red, one green and one white.
11. Decorate your keto shortbread cookies as you like and enjoy!