Breakfast Dessert Sides

Berry Fluff


  • 2 cups small curd cottage cheese
  • 1 cup heavy whipping cream
  • 2 packages of sugar-free berry flavored gelatin (I used 1 Simply Delish Black Cherry and an off-brand cherry I had on hand. You will need about 1oz total.)
  • 1/4 cup powdered sugar substitute
  • 1 cup frozen wild blueberries


Add cottage cheese to a mixing bowl, and slowly shake in gelatin powder, mixing constantly to avoid gelatin lumps. Gently stir in frozen blueberries. In a separate mixing bowl, beat heavy whipping cream and sugar substitute. A powdered sweetener works best. Beat with whisk attachment until stiff peaks form. Fold the whipped cream into the cottage cheese mixture. Berry Fluff can be served immediately but is best chilled for a few hours.

Nutrition Estimate
Servings: 8
Calories 117
Total Fat 6.6g
Net Carbohydrates 4.3g
Protein 8.2g  

Disclaimer: Nutrition is an estimate.

Breakfast Dessert Sides

Mini Mocha Muffin Tops


  • 1 cup golden flax meal
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup erythritol
  • 2 tbsp instant coffee granules
  • 2 tbsp hot water
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup keto chocolate chips


Preheat oven to 350 degrees. Line two baking sheets with parchment. In a mixing bowl, combine flax, almond flour, cocoa powder, erythritol, baking powder, and salt. Dissolve instant coffee granules in 2 tbsp hot water. Mix together coffee concentrate, melted coconut oil, and vanilla. Pour liquid into dry ingredients and mix well. Still mixing, add eggs one at a time. Once combined, stir in chocolate chips. Using a 1.5 inch cookie scoop, scoop dough onto prepare cookie sheet, at least 1 inch apart. Bake for 15-20 till fluffy and the tops are slightly cracked.

Nutrition Estimate
Servings: 40
Amount per serving
Calories 50
Total Fat 6g
Net Carbohydrates 1g
Protein 1.75g
*Disclaimer: Nutrition is approximate.

Breakfast Dessert

Welsh Amber Pudding


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3 oz. cream cheese, cut in chunks
  • 6 T butter, cut in chunks
  • 1 egg
Amber Pudding:
  • 2 eggs
  • 2 egg yolks
  • 8 tbsp butter
  • 1/3 cup erythritol
  • 2 tsp lemon zest
  • 3 tablespoons sugar free marmalade (grapefruit or orange)
  • Optional: Sugar-free whipped cream

Preheat oven to 400 degrees.

To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 15 minutes.

Reduce heat to 375 degrees.

In a mixing bowl or using a wire wisk, beat together the eggs, erythritol, lemon zest, and marmalade. Pour into prepared crust, and bake for 20-30 minutes or until the surface is golden brown and the pudding is set. Let chill in refrigerator at least 3 hours before serving. Use a knife to trim away excess crust around the rim of the pie plate. Slice into eight pieces and serve with a dollop of sugar-free whipped cream.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 200
Total Fat 17.7g
Net Carbohydrates 5.7
Protein 4.5g
Disclaimer: Nutrition is approximate.

Chocolate Granola


  • 1/2 cup almond flour
  • 1/2 cup flax meal
  • 1 cup shelled sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup unsweetened shredded coconut
  • 4 cups chopped nuts (I used 1 part walnuts and 3 parts pecans)
  • 1 cup MCT oil (coconut oil also works)
  • 1/2 cup butter
  • 1 cup cocoa
  • 1 cup erythritol
  • 2 tsp vanilla
  • 1/2 tsp xanthan gum


Preheat oven to 275 degrees. Line two large cookie sheets with parchment. In large mixing bowl, mix together first six ingredients. In small saucepan on medium heat, melt butter with MCT oil. Add cocoa, erythritol, and vanilla. Whisk in xanthan gum. Pour chocolate mixture over seed and nut mixture. Bake for 60 minutes, taking granola out every 15-20 minutes to gently stir. Let cool completely before storing in an airtight container.

Nutrition Estimate
Servings: 27 (1/3 cups)
Amount per serving
Calories 346
Total Fat 33.8g
Net Carbohydrates 4.1g
Protein 8.3g
Disclaimer: Nutrition is approximate

Pumpkin Spice Latte Loaf


  • 1 package Sweet Logic (Primal Noms) Pumpkin Spice Mug Cake Use discount code MOOSE10 for 10% off.
  • 3 egg
  • 3 tbsp butter
  • 2 TBSP heavy-whipping cream
  • 1/2 tsp vanilla extract
  • 3 tsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp baking powder
  • 6 TBSP sugar substitute (Erythritol is recommended)
  • 4 tbsp coconut flour


Preheat oven to 350 degrees. In a small bowl, mix together mug cake, 1 tbsp butter, 1 egg and 1 tbsp coconut flour. In a separate bowl mixing bowl, whisk together 2 tbsp melted butter, 2 tbsp heavy-whipping cream, 2 eggs, vanilla extract, and coffee. Add baking powder, sugar substitute, and remaining coconut flour and mix until combined. Butter a microwave safe bread pan. Use a cookie scoop to scoop batter into the the bread pan, alternating between the two batters. For an even more swirled look, drag a skewer threw the cake batters at a couple different angles. Smooth the surface of the cake. Bake for 25-35 minutes or until the edges or golden and a toothpick inserted in the center comes out clean.

Nutrition Facts
Servings: 8
Amount per serving
Calories 162
Total Fat 13.5g
Net Carbohydrates 3g
Protein 5.2g
Disclaimer: Nutrition is approximate