Heart Shaped Cherry Hand Pies | Keto | Gluten-Free | Lowcarb

Heart Shaped Cherry Hand Pies made with a flaky buttery crust and filled with cherry pie filling are sure to wow all pie lovers. When it comes to keto / lowcarb desserts, pie is my favorite. I like cherry, blueberry, lemon, raspberry, etc. What's nice about these hand pies is you can fill them with your favorite filling. Have fun and fill each pie with a different flavor! flavor! An assortment of hand pies would make the ultimate dessert tray for any gathering. These heart shaped hand pies are really simple to make. I make with my favorite gluten-free lowcarb pie crust, cut out heart shapes with a large cookie cutter, and then fill with sugar-free cherry pie filling (or any filling). This sweet pie crust is made with almond flour, coconut flour, butter, cream cheese, and sweetener. The dough can be sticky so I use my Gourmet Easy silicone baking mat and stainless rolling pin to make rolling out the dough easy. Make these delicious hand pies for Memorial Day, Mother's Day, Labor Day, etc. Change things up by using different shaped cookie cutters.

Cherry Hand Pies | Keto | Lowcarb | Glutenfree

Cherry Hand Pies | Keto | Lowcarb | Glutenfree

Cherry Hand Pies

Keto Pie Dough

Heart Shape Cherry Hand Pies

Ingredients:

1 cup almond flour

2 Tbsp coconut flour

2 Tbsp Lakanto Classic Monkfruit Sweetener

1 tsp xanthan gum

1/4 tsp

1/2 cup butter, chilled and cubed

1 oz cream cheese, softened

1 egg

1 1/2 teaspoons vinegar (apple, white, or rice)

1 can sugar-free cherry pie filling

egg wash for topping

Directions:

Dough:

1 .Place almond flour, coconut flour, sweetener, xanthan gum, and salt in a mixing bowl. Whisk together

2. Cut the butter & cream cheese into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs

3. Mix in the egg and vinegar. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch the dough will start to hold together

4. Remove dough from bowl, place in a mound on a clean surface. Work the dough to form a ball. Form into a disk and wrap with plastic wrap and refrigerate 1 hour

Hand Pies:

1. Place pie dough on your baking mat. Roll pie crust into 1/8 thickness. Cut hearts out with cookie cutter

2. Transfer half the hearts to a baking sheet. Place cherry pie filling in the center of each heart

3. Place the remaining hearts on top of the cherry filled heart. Gently press the edges

4. Using a fork crimp the edges to seal. Its okay if some filling falls out

5. Brush the top of the hearts with more egg wash. Using a paring knife, cut two small slits in each heart

6. Bake at 350 degrees for 14-16 minutes or until golden brown. Nutritional Information: coming ...

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Looking for a delicious Chocolate Fudge Layer Cake? I've got you covered! This cake is simple to make using my favorite lowcarb chocolate cake mix from Kawaii Treats and Eats. The crumb is perfect - moist, light and fluffy, no gritty or eggy taste. Layer and frost this cake with my 3-Ingredient Fudge Frosting and you will be in heaven! It's the ultimate chocolate dessert. This chocolate fudge cake recipe comes together quickly and everyone will love it! I feel this decadent chocolate cake is the only recipe you need. And it's lowcarb, sugar-free, gluten-free, and nut-free (not nut flours here). You can adapt to any pan size, or even make cupcakes.

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free Chocolate Cake:

Ingredients:

2 pkgs Kawaii Treats and Eats Nut-Free Chocolate Cake Mix (Use Discount Code: DEB10)

4 eggs, 2 stick butter, and 2 tsp vanilla Note: for single layer cake or cupcakes, you can make with 1 pkg cake mix, 2 eggs, 1 stick butter, 1 tsp vanilla.

Directions:

1. Preheat oven to 350 degrees.

2. Line 2 9-inch cake pans with parchment paper.

3. Make cake according to package directions. Divide the cake batter evenly between the pans. Bake 350 degrees for 20 minutes.

4. Let cool completely. Frost with Chocolate Fudge Frosting.

Enjoy!

Chocolate Fudge Frosting:

7 oz. ChocZero Milk Chocolate Chips (Use Discount Code: DEBBIE10)

8 oz. butter

1 Tbsp. dark chocolate cocoa powder

Directions:

1. On medium-low heat melt together the chocolate chips, butter, and cocoa powder. Keep stirring until completed melted.

2. Transfer into a bowl.

3. Place in the refrigerator for about 2 to 3 hours or until the chocolate mixture has hardened.

4. Remove from the refrigerator and let it come to room temperature.

5. With an electric hand mixer, mix on high speed for 1 to 2 minutes. Mix until light and fluffy.

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberries in brownies? Yes, yes, yes! Adding blueberries to your brownies makes moist, decadent, super delicious brownies. Blueberries and dark chocolate hold powerful properties, as they are both antioxidants, and the strength in these two foods together is nothing but impressive. These brownies are studded with fresh blueberries and then topped with more fresh blueberries, which is where you will get the most blueberry taste. The chocolate is the dominant flavor here and when you get a bite with a blueberry it is heavenly. The best part - these are gluten-free, nut-free (no almond flour), lowcarb, keto and diabetic friendly. Made with SunFlour (sunflower seed flour), dark cocoa, blueberries, and a combination of sweeteners (monkfruit and allulose). The allulose sweetener plays important part here for the chewy texture.

If you are brownie lover, you NEED to make these!

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberry Brownies | Lowcarb | Gluten-Free | Grain-Free Serves: 12

Ingredients: 1 1/2 cup SunFlour, Sunflower Seed Flour

1 tsp baking powder

1/2 tsp salt

125g allulose sweetener*

125g granular monkfruit sweetener*

10 drops liquid stevia (optional for sweeter brownies) 5 Tbsp butter

3 large eggs, room temperature

1/2 cup sugar-free chocolate chips

3/4 cup fresh blueberries, divided (1/2 cup for batter, 1/4 cup for topping)

*Note: 125g is a scant 2/3 cup

Directions:

1. Preheat the oven to 350F. Line a square pan with parchment paper and set aside.

2. In a mixing bowl, combine SunFlour (sunflower seed flour), cocoa, baking powder, and salt. Set aside.

3. In a small bowl, toss 1/2 cup of the blueberries with cocoa powder to coat. Set aside. You will use the remaining 1/4 cup blueberries for topping.

4. In a microwave-safe bowl, melt the butter. Remove from the microwave and add sweeteners, whisk until sweeteners are dissolved.

5. Set chocolate mixture aside to cool slightly, about 10 minutes. Add in the eggs, and vanilla.

6. Stir in the dry mixture and mix just until combined. Fold in the chocolate chips and the cocoa powder covered blueberries.

7. Transfer your brownie batter into the lined pan. Bake your brownies for 27-30 minutes.

8. Remove brownies from the oven and immediately top with remaining blueberries. Gently press them into the warm brownies. Nutritional Information: 5.2g protein; 8.6g fat; 2.2g net carbs