TPH KETO DESSERTS

 

Yield: 10 medium muffins / 1 medium loaf cake

Serving Size: 1 muffin / 1 slice (1/10th of loaf cake)

 

 

INGREDIENTS:

• 1/2 cup (105g) butter (OR coconut oil)

• 1.5 tsp (7ml) vanilla extract

• 1 tsp ground cinnamon (or cardamom)

• 1/2 cup + 2 Tbsp (125g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

• 3/4 tsp fine sea salt (double the amount for coarse salt)

• 5 large (55g each) eggs (always go with free-range / pastured eggs, "cage-free" is not the same!)

• 3/4 cup + 2 Tbsp (100g) superfine almond flour

• 1.5 Tbsp (18g) coconut flour (OR oat fiber)

• 3/4 tsp baking powder

• 1/2 tsp xanthan gum (OR 1 tsp. guar gum)

• 2.3oz (65g) grated zucchini (OR yellow squash)

 

 

 

 

NOTE ON KETO SWEETENER SWAPS:

As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page .

 

 

INGREDIENT SOURCING:
Allulose: https://amzn.to/2sFH3YH 
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Powdered Erythritol: https://amzn.to/2JnVpnE

Almond Butter: https://amzn.to/2DL6KgR

Vanilla Extract: https://amzn.to/2JMfPJs

Almond Flour: https://amzn.to/2H4N86h

Xanthan Gum: https://amzn.to/2JqidXf

Guar Gum: https://amzn.to/2LArwQW

Coconut Oil: https://amzn.to/2FOHfbV

Coconut Flour: https://amzn.to/2vh0gng

Oat Fiber: https://amzn.to/2H1779N

Sea Salt: https://amzn.to/2xYwRzt

Baking Powder: https://amzn.to/2EIfc0i

Ground Cinnamon: https://amzn.to/2EIfaWe

 

 

EQUIPMENT USED:
Conical Sifter/Sieve: https://amzn.to/2FU0g1Y
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Baking Parchment Paper: https://amzn.to/2rpTKVY
Loaf Pan: https://amzn.to/2NCLZqw
Muffin Pan: http://amzn.to/2GVfzng
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Oven-Safe Metal Rack: http://amzn.to/2FRdCqH

 

 

 

 

Directions:
1. Preheat the oven to 325F / 163C if you're making a loaf cake, OR 350F / 180C for muffins, and prep your baking pan with either parchment paper (or muffin liners), or by greasing it and dusting with a thin layer of coconut flour (or oat fiber).

2. Mix together the soft butter, keto sweetener, vanilla, cinnamon, and salt until well combined. Next mix in the eggs gradually.

3. Either in a separate bowl or by placing a sieve over the main mixing bowl, sift the remaining dry ingredients and mix well into the wet ingredients. Lastly, mix in the grated zucchini using a spoon or spatula (NOT a whisk). Pour into your prepared baking pan or divide evenly between 10 muffin liners, then bake for 35-45 minutes for a loaf cake, or for 15-20 minutes for muffins.