Top 5 healthy desserts recipes breakfast

Breakfast and desserts just got more delicious with these pastry recipes! Make sure to make enough to share because these pastries go fast.

Pumpkin Raspberry Muffins


145 calories /3.8g of carbs / 12g of fat / 3g of protein

Ingredients

  • 1/2 cup softened butter
  • 1/4 cup almond butter
  • 1/2 cup Erythritol or Swerve
  • 1 can water chestnuts
  • 1 teaspoon each nutmeg and cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon baking powder
  • 1 cup coconut flour
  • 1 cup fresh raspberries

Directions

  1. Preheat oven to 350 degrees.
  2. Blend the butter, almond butter, and Erythritol or Swerve until creamy.
  3. Add the water chestnuts until smooth.
  4. Add the cinnamon, nutmeg, eggs, vanilla and pumpkin puree.
  5. Add baking powder and coconut flour, adjusting the coconut flour until you have a thick batter.
  6. Add the batter to prepared muffin tins.


Chia Seed Strawberry Lemon Muffins


132 calories / 16g of carbs / 4.4g of fat / 4.2g of fiber / 8.3g of protein

Ingredients

  • 1/2 cup and 2 tablespoons coconut flour
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon each baking powder and baking soda
  • 1/4 teaspoon sea salt
  • 1 tablespoon Chia seeds
  • Zest from 1 lemon
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt
  • 1/4 cup agave
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup almond milk
  • 1/4 cup cacao powder
  • 1 cup diced strawberries

Directions

  1. Preheat oven to 350 degrees.
  2. Combine the coconut flour, xanthan gum, baking powder, baking soda, salt, Chia seeds, lemon zest, and cacao powder.
  3. In another bowl, whisk the coconut oil or butter, egg, and vanilla.
  4. Add the Greek yogurt until smooth.
  5. Stir in the agave, lemon juice, and almond milk.
  6. Add the dry ingredients.
  7. Fold in the strawberries.
  8. Divide the batter into prepared muffin tins.
  9. Bake for 25 minutes.

 Keto Cinnamon Rolls


99 calories / 12.7g of carbs / 1.4g of fat / 9g of fiber  / 6.8g of protein

Ingredients  Dough

  • 1/2 cup coconut flour
  • 5 tablespoons psyllium husk powder
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup Erythritol or Swerve
  • 8 egg whites
  • 2 1/2 tablespoons apple cider vinegar
  • 1 cup boiling water

Filling

  • 2 tablespoons each cinnamon and Erythritol or Swerve

Icing

  • 6 tablespoons coconut cream
  • 3 tablespoons melted coconut oil
  • 2 tablespoons confectioners Swerve
  • 2 tablespoons almond milk

Directions

  1. Preheat the oven to 350 degrees.
  2. Combine the coconut flour and psyllium husk powder, baking powder, salt and Swerve.
  3. Stir in the eggs and vinegar.
  4. Add in the boiling water.
  5. Grease parchment paper and spread the dough. (Grease your fingers so the dough does not stick.)
  6. Combine the cinnamon and Erythritol or Swerve filling.
  7. Sprinkle the filling onto the dough.
  8. Roll the dough into a 6 inch by 2 inch cylinder.
  9. Bake for 50 minutes.
  10. Combine the coconut cream, coconut oil, confectioners Swerve and almond milk.
  11. Spread the icing over the baked cinnamon rolls.

Raspberry Almond Coffee Cake



22.45 calories /  8.84g of fat / 10.58g of fiber  / 5.14g of protein

Ingredients

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 2 teaspoons baking powder
  • 6 tablespoons softened butter
  • 1/2 cup Erythritol or Swerve
  • 3 large eggs
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon liquid stevia
  • 1/2 cup almond milk

Filling

  • 8 ounces softened cream cheese
  • 1/4 cup Erythritol or Swerve
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon liquid stevia
  • 1 1/2 cup fresh raspberries

Topping

  • 2 tablespoons sliced almonds

Directions

  1. Preheat oven to 325 degrees
  2. Combine the almond flour, coconut flour, and baking powder.
  3. In a separate bowl, beat the butter with Erythritol or Swerve.
  4. Mix in the eggs, almond extract, and stevia.
  5. Add in half of the almond flour mixture.
  6. Mix in the almond milk.
  7. Add in the remaining almond flour mixture.
  8. Set aside.
  9. In a new bowl, beat the cream cheese and Erythritol or Swerve until creamy.
  10. Mix in the egg, vanilla extract, and stevia.
  11. Spread two thirds of the batter into a prepared cake pan.
  12. Pour cream cheese filling over the batter.
  13. Sprinkle the raspberries over the top of the filling.
  14. Cover the cream cheese filling with the remaining batter.
  15. Sprinkle with sliced almonds.
  16. Bake for 40 minutes.
  17. Refrigerate for at least 1 hour.

Keto Tres Leches Cake


394 calories / 4.2g of carbs / 38.87g of fat / 10.95g of protein

Ingredients

  • 9 eggs, separated
  • 1 cup swerve
  • 1 cup coconut flour
  • 1 tablespoon vanilla extract

Cream

  • 3 tablespoons melted butter
  • 1/2 cup coconut cream

Topping

  • 2 cups whipped coconut cream
  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 360 degrees.
  2. Grease a 10 x 10 inch baking pan and add parchment paper to the bottom.
  3. Whisk egg whites until foamy.
  4. Add 1/2 cup of the swerve and beat until hard peaks form.
  5. In another bowl, whisk the yolks with the other 1/2 cup of swerve until the yolks turn a pale yellow.
  6. Add the yolks slowly to the egg whites, stirring from top to bottom.
  7. Add coconut flour through a fine mesh sieve.
  8. Pour the batter into the baking pan.
  9. Bake for 25 minutes.
  10. While cake is cooling, combine the butter and cream for the cream.
  11. Invert the cake onto a plate and poke with holes about every inch.
  12. Pour the cream over the cake.
  13. Beat the cream and the vanilla extract for the topping until very stiff.
  14. Spread the topping over the cake.

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