Lemon Squares


  • 12 tbsp butter
  • 1 cup erythritol
  • 3/4 cup coconut flour
  • 2 large eggs
  • 3/4 TSP baking powder
  • 1 TSP vanilla
Lemon Layer
  • 1 1/2 tsp unflavored gelatine
  • 1 tbsp water
  • 3 eggs
  • 1 1/2 cups erythritol
  • 1/2 tsp lemon extract
  • 1/4 cup lemon juice
  • 1 cup softened butter


Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.

In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.

Nutrition Estimate
Servings: 40
Amount per serving
Calories 101
Total Fat 9.7g
Net Carbohydrates 1.3g
Protein 1.8g
*Disclaimer: Nutrition is approximate.

Swedish Kladdkaka


  • 1/2 cup salted butter melted
  • 1 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup plain almond flour
  • 3 medium eggs


Preheat oven to 350 degrees. Grease a 8-inch pie pan. In a mixing bowl, mix together eggs and erythritol. Mix in cocoa powder, almond flour, and vanilla. Gently stir in melted butter until combined. Pour into prepared pan, and bake for 25-35 mins, or until lightly set. Cook for less time if you want the cake to have a more gooey texture. Let cool to set. Before serving, warm each piece up in the microwave and top with sugar-free whipped cream or a scoop of your favorite keto ice cream.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 189
Total Fat 18.2g
Net Carbohydrates 1.4g
Protein 4.5g
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.

Orange Almond Air Fryer Cookies



In a mixing bowl, mix together mug cake mix, coconut flour, melted butter, and egg. Stir in chocolate chips. Line air fryer rack with parchment. Using cookie scoop, scoop six balls of cookie dough and place on prepared rack. Air fry cookies at 350 degrees, for 5-10 minutes, checking at 5. Cookies should be a deep golden brown around the edges when done.

Nutrition Estimate
Servings: 6
Amount per serving
Calories 168
Total Fat 13.1g
Net Carbohydrates 3g
Protein 4.9g
Disclaimer: Nutrition is approximate.

Irish Potato Candy


  • 4 oz. softened cream cheese
  • 4 tbsp softened butter
  • 1 tsp vanilla extract
  • 1/2 cups powdered erythritol
  • 1 cup unsweetened shredded coconut
  • 1/4 cup cinnamon


In a mixer, use a paddle attachment mix together softened cream cheese and butter until smooth. Mix in vanilla extract and powdered erythritol. Lastly, add the shredded coconut. Shape the candy into ovals, between 1 tsp and 1 tbsp in size, and roll in cinnamon. Chill Irish Candy on a parchment lined cookie sheet until set, then store in air-tight container.

Nutrition Estimate
Servings: 75
Amount per serving
Calories 38
Total Fat 3.6g
Total Carbohydrate .6g
Protein .4g
Disclaimer: Nutrition is approximate.