KETO LEMON DESSERTS | Low Carb Sweets We LOVE | Keto Sweet Treat Recipes | Suz and The Crew

Hey guys, Suz here today, i'm, bringing you a special ketogenic, lemon desserts, video with low carb sweets recipes that we love. I am always on the search for new ketogenic lemon dessert recipes, so i wanted to cook three of those ketogenic lemon desserts with you today.

If you're, not already make sure you hit that subscribe button and join our crew for weekly ketogenic cooking videos want to take a minute and talk about love, good fats. They are sponsoring today's, video and they make awesome.

Award-Winning truffle bars, chewy snack bars, creamy shakes so decadent and good. They are high in good fats. They are low in net. Carbs only has two grams of added sugar. They're high in dietingary fiber, and did i mention that they are gluten free? No soy added, no sugar alcohols, no artificial flavors, no preservatives kosher and responsibly sourced and that they even have some plant-based options and they will keep you fat fueled on the go for us.

They fit great with our ketogenic lifestyle. Even when we're busy running around, we know we & # 39. Ve always got a ketogenic friendly snack to take with us and keep us on track. These lemon ones are so good. I also really like popping these into the freezer and having them cold as a special little treat use the code, SUZCREW all capital letters, no space, S-U-Z-C-R-E-W for 20 % off your order, and now let's, get to the rest of our yummy dessert.

What are you waiting for? Go check them out? First up we tried out rule.me's, low carb, lemon poppy seed souffles. I will link the original recipes for these down below. So to start with, we separated two eggs.

We have the two egg yolks in one bowl and the two egg whites in another, and we're gonna beat these until they are nice and firm, and the trick to this is you do want to make sure that your bowl does not Have any grease or oil or soap film, or anything like that? That would keep your eggs from stiffening and we're just going to use a little hand mixer here pardon this one.

It looks a little dirty. It's about 25 years old. We're, just gonna beat those until the eggs get nice and foamy, and then we are going to add two tablespoons of granulated erythritol and i'm, adding a tiny bit.

Uh, probably about an eighth to a fourth of a teaspoon of cream of tartar to help speed this process up it's, going to take about five minutes overall of just beating these egg whites for them to get nice and stiff, and you can See this is what it eventually becomes.

You can see all of the little peaks and that's. How you know it's done. Those tips are holding to a point. So i'm gonna go ahead and stick this to the side now to our egg yolks we're gonna add one cup of whole milk, ricotta cheese, make sure you check your carbs on this.

Some are way high. Some are really really low. We're gonna add another two tablespoons of granulated swerve and go ahead and cream those together. Then we're gonna add two teaspoons of lemon zest, along with one tablespoon of fresh lemon juice and a teaspoon of vanilla extract, and then i'm just adding one teaspoon of poppy seeds.

Then we're gonna go ahead and mix that all together as well. We're gonna fold in our egg whites very gently. I'm just using a rubber spatula to do this and i'm doing them half at a time. You're stirring that as gently as you can - and this is what's, going to give it that nice little airy texture.

Now after i have that done. I'm, taking a baking sheet and i have four ramekins here. These are, i think, three and a half inch. I'm spraying them with a little olive oil, cooking spray to grease them, and i'm going to divide our souffle batter up evenly between them.

I have them close together to start with just to help me with pouring, but i'm going to space them out because you know souffle rises and it needs some room. I also like giving each of them a little jiggle and shake to make sure the tops of my souffles are nice and flat, and i'm popping this into a 375 degree, oven for 20 minutes and here's.

What they look like when they come out, you can see they've risen nicely. Now i'm, topping them with a tiny little bit of confectioners swerve, just to give them a little extra oomph and you do want to serve these warm right away, is the key to souffles, while they're still risen, especially if You make them for company, but i will tell you my husband and i ate the first two, the night we cooked them and i stuck the other two in the fridge and of course they cave back in on themselves after they cool down.

But i actually liked the ones that were left over the next day, even better. They were more like a custard than they were like that airy souffle. So try them both ways and see what you like. Next up, we're, making some lemon raspberry muffins with a cinnamon streusel on top these are so delicious.

So to start with in a mixing bowl in my stand, mixer i'm, adding a fourth of a cup sour cream. I'm, adding the zest from one small lemon. I guess it's, probably about a teaspoon, and then the recipe says three to six tablespoons of lemon juice.

I decided to go somewhere in the middle and did four, and this is fresh squeezed lemon juice to that. I'm, adding two ounces of room temperature cream cheese along with four large eggs. Two teaspoons of vanilla extract and i'm.

Putting my little paddle mixer on my stand, mixer and i'm just going to start mixing these until they're nice and blended after that's. Blended, i'm, adding three cups of almond flour total and i'm, not gradually adding it.

I'm, just plopping it all in at once, along with three fourths of a cup granulated erythritol and i do use swerve two teaspoons of baking powder, almost a teaspoon of ground cinnamon and a quarter of a teaspoon of salt, and i'm going to mix this together until it is well combined and if it's too thick, she says to add up to a quarter of a cup water.

I probably added about an eighth of a cup water to just get it to this texture that you see here um, because the raspberries that i'm gonna add you see, are they were frozen and then i thawed them and drained them.

So they're more like uh, raspberry puree, so that's. Gon na add a little bit more moisture and i'm just using a rubber spatula to fold those in like. I said this is a cup of raspberries. You could use frozen raspberries, you could use fresh ones, just folding, those in making sure not to mix them all the way.

Now to a separate bowl, we're gonna make our streusel topping. So for that i am adding a fourth of a cup almond flour, a fourth of a cup granulated erythritol, a teaspoon of cinnamon, and i just whisked those all together before adding two tablespoons of softened, not melted butter, and i'm gonna use.

A fork to kind of cut that in a little bit before i get my whisk back out, mix it and then just kind of chop it up and down like you were like. If you're, making a pie crust and cutting in you know making pastry dough once all of that is nice and crumbly and well combined.

I'll, go ahead and stick it to the side now in a 12 portion muffin pan. I have it lined with silicone liners. I'm just going to divide my mixture evenly between them. The recipe does say that this makes 13 servings, so i'm, going to just fill each one of these all the way up to the top and just have a little bit left over after i filled this to the top.

I did kind of give them a little slap to make sure they're nice and even on top, and then i'm just going to use my hands and top each one of them with some of our streusel mixture. And i'm just going through and tapping that into all of them just to make sure it kind of bakes into the muffin instead of falling off, and i'm going to pop these into a 325 degree oven for half an Hour here's, what they look like when they come out.

These were so delicious here they are plated up. I will say if you want more of a lemon flavor with these, you should add more of the lemon juice it's. Such an awesome combination of the raspberry and the cinnamon as a combination i don't, really have too often and the lemon flavor that's.

There gives it just like a tart taste, but not overwhelmingly lemon. Lastly, we are making i breathe, i'm hungry's, ketogenic lemon magic, custard cake. I've, been looking at this recipe forever and i'm so glad to give it a try.

So, to start with, i'm grabbing, an 8x8 square baking dish, and i'm grabbing. Some parchment paper to line it and just kind of cutting those corners of that parchment paper to make them fold into each other.

It's a trick. I learned back when i worked at a fudge shop in high school. It just helps it fit into your baking dish so much better, and because i don't want all of this excess top part hanging off. In the oven, i'm just going to trim around that with the scissors as well, and leave my scissors in the middle of the baking dish to kind of hold that down and help it retain its shape.

Until we're ready for it now over here, you can see we had to separate eggs. Again i have my five egg yolks in my stand, mixing bowl my five egg. Whites are in a plastic mixing bowl and we're gonna do very similar to what we did earlier.

Have our egg whites. I am adding a fourth of a teaspoon of cream of tartar to them and we're gonna go ahead and start beating them until they are nice and foamy, then you can see they get to the consistency of almost like shaving cream, and You're, just gonna keep beating them.

We're gonna check and see if they're ready. Yet you can see that my tips are pointy, but you see how it folds in on itself a little bit. That means we're, just you know to firm, but we're, not all the way to stiff on the peaks of our egg whites.

So we're gonna. Do it some more until we get these see how these stand straight up? I'm moving, my mixer all around and they're still straight up that's. How you know they're, perfect, like if you're, making a meringue that's? What you're! Looking for now, i'm sticking, those to the side into my egg yolks.

I'm, adding two thirds a cup powdered erythritol and i'm just blending that until it's well mixed together. Now i'm. Adding one teaspoon of vanilla extract along with a half a cup of unsalted butter that i just melted on the stovetop to that.

I'm, adding one cup of almond flour along with a fourth, a cup coconut flour, and then we're. Just gonna beat this until it's fully blended to that. I'm, adding a fourth of a cup of lemon juice that i also squeezed fresh along with two tablespoons of lemon zest, and it took forever to get two tablespoons of lemon zest.

Let me tell you and then i am beating that together slowly and while i have it on a slow speed, i'm gradually, adding one and three fourths cup of unsweetened almond milk and letting that mix till it's.

Nice and combined, you want to make sure that you use your spatula to scrape everything up from the bottom and just make sure that it is fully mixed in there now we're going to take our spatula and fold in our egg whites.

We're doing these a third at a time and just doing them nice and lightly. You want to be really gentle when you're folding in these egg whites. We want that foam into our cake to give it the texture. We're, looking for and then, as she says, in the recipe you're, going to use a fork and just whisk these for about 10 seconds until your batter is all mixed together really well, but you can still see little bits Of the egg whites on top, we're gonna get our little prepared.

Eight by eight baking dish. Take our scissors out of it that we're kind of holding our place there, and i'm gonna pour our mixture into that, and i always like give it a little tap and a jiggle just to make sure everything is Nice and even we're gonna put this into a 325 degree oven.

I baked mine for 65 minutes here's. What it looks like when it comes out, you can see it's, nice and golden brown. On top, when you touch it, it is nice and firm to the touch, but it has a little jiggle to it.

I'm gonna let this cool on the counter for about an hour before putting it into the refrigerator for two hours, and here it is after i think i left mine in for three hours. You can see how easily this lifts straight out.

I am sticking a towel down on my counter underneath it because it is a little wet on the bottom and peeling that parchment back. I am dusting the top of this with some powdered swerve just to give it that kind of look that you see on like lemon bars or lemon cake.

We are going to slice this into 16 pieces and each piece of this only has two grams of net carbs isn't that awesome. You see that nice texture there and then i'm. Just gonna put these into a plastic container.

You can store these in the fridge for up to a week here's, a couple of them plated up and i'll just cut into one of them, so you can see the texture. These were absolutely delicious. Just the perfect mix between lemon cake and a lemon bar, it's more cakey than it is bar, but it's just got a really interesting texture to it.

There you go guys. I hope you enjoyed this special ketogenic lemon desserts video. These are all low, carb dessert recipes that help us stay on track in our ketogenic lifestyle. If you're new here, make sure you go ahead and hit that subscribe.

Button join the crew. So you never miss our weekly ketogenic cooking ideas. We do every single sunday, where we do four different recipes that are ketogenic and, as always, give us a thumbs up. If you like, what we're, doing, share this with any of your friends that are trying to follow a ketogenic dieting and until next time, bye, guys, hey guys seuss.

Here today i'm, bringing you a special ketogenic, lemon desserts, video with low carb sweets recipes that we love. I am always on the search for new ketogenic lemon dessert recipes, so i wanted to cook three of those ketogenic lemon desserts with you today.

If you're, not already make sure you hit that subscribe button and join our crew for weekly ketogenic cooking videos want to take a minute and talk about love, good fats. They are sponsoring today's, video and they make awesome.

Award-Winning profile, bars, chewy, snack bars, creamy shakes, they're decadent and good. They are high in good fats. They are low in net. Carbs only has two grams of added sugar. They're high in dietingary fiber, and did i mention that they are gluten free, no soy added, no sugar alcohols, no artificial flavors, no preservatives kosher and responsibly sourced and that they even have some plant-based options and they will keep you fat fueled on The go for us: they fit great with our ketogenic lifestyle.

Even more busy running around. We know we & # 39. Ve, always got a ketogenic friendly snack to take with us and keep us on track. These lemon ones are so good. I also really like popping these into the freezer and having them cold as a special little treat use the code, seuss crew, all capital, letters, no space, s-u-z-c-r-e-w for 20 off your order, and now let's, get to the rest of our yummy dessert.

What are we waiting for? Go check them out? First up we tried out rule.me's, low carb, lemon poppy seed souffles. I will link the original recipes for these down below. So to start with, we separated two eggs.

We have the two egg yolks in one bowl and the two egg whites in another, and we're gonna beat these until they are nice and firm, and the trick to this is you do want to make sure that your bowl does not Have any grease or oil or soap film, or anything like that? That would keep your eggs from stiffening and we're just going to use a little hand mixer here pardon this one.

It looks a little dirty. It's about 25 years old. We're, just gonna beat those until the eggs get nice and foamy, and then we are going to add two tablespoons of granulated erythritol and i'm, adding a tiny bit.

Uh, probably about an eighth to a fourth of a teaspoon of cream of tartar to help speed this process up it's, going to take about five minutes overall of just beating these egg whites for them to get nice and stiff, and you can See this is what it eventually becomes.

You can see all of the little peaks and that's. How you know it's done. Those tips are holding to a point. So i'm gonna go ahead and stick this to the side now to our egg yolks we're gonna add one cup of whole milk, ricotta cheese, make sure you check your carbs on this.

Some are way high. Some are really really low. We're gonna add another two tablespoons of granulated swerve and go ahead and cream those together. Then we're gonna add two teaspoons of lemon zest, along with one tablespoon of fresh lemon juice and a teaspoon of vanilla extract, and then i'm just adding one teaspoon of poppy seeds.

Then we're gonna go ahead and mix that all together as well. We're gonna fold in our egg whites very gently. I'm just using a rubber spatula to do this and i'm doing them half at a time. You're stirring that as gently as you can - and this is what's, going to give it that nice little airy texture.

Now after i have that done. I'm, taking a baking sheet and i have four ramekins here. These are, i think, three and a half inch. I'm spraying them with a little olive oil, cooking spray to grease them, and i'm going to divide our souffle batter up evenly between them.

I have them close together to start with just to help me with pouring, but i'm going to space them out because you know souffle rises and it needs some room. I also like giving each of them a little jiggle and shake to make sure the tops of my souffles are nice and flat, and i'm popping this into a 375 degree, oven for 20 minutes and here's.

What they look like when they come out, you can see they've risen nicely. Now i'm, topping them with a tiny little bit of confectioners swerve, just to give them a little extra oomph and you do want to serve these warm right away, is the key to souffles, while they're still risen, especially if You make them for company, but i will tell you my husband and i ate the first two, the night we cooked them and i stuck the other two in the fridge and of course they cave back in on themselves after they cool down.

But i actually liked the ones that were left over the next day, even better. They were more like a custard than they were like that airy souffle. So try them both ways and see what you like. Next up, we're, making some lemon raspberry muffins with a cinnamon streusel on top these are so delicious.

So to start with in a mixing bowl in my stand, mixer i'm, adding a fourth of a cup sour cream. I'm, adding the zest from one small lemon. I guess it's, probably about a teaspoon, and then the recipe says three to six tablespoons of lemon juice.

I decided to go somewhere in the middle and did four, and this is fresh squeezed lemon juice to that. I'm, adding two ounces of room temperature cream cheese along with four large eggs. Two teaspoons of vanilla extract and i'm.

Putting my little puddle mixer on my stamp mixer and i'm just going to start mixing these until they're nice and blended after that's. Blended, i'm, adding three cups of almond flour total and i'm, not gradually adding it.

I'm, just plopping it all in at once, along with three fourths of a cup granulated erythritol, and i do you swerve two teaspoons of baking powder, almost a teaspoon of ground cinnamon and a quarter of a teaspoon of salt, and i'm going to mix this together until it is well combined and if it's too thick, she says to add up to a quarter of a cup water.

I probably added about an eighth of a cup water to just get it to this texture that you see here um, because the raspberries that i'm gonna add you see, are they were frozen and then i thawed them and drained them.

So they're more like uh, raspberry puree, so that's. Gon na add a little bit more moisture and i'm just using a rubber spatula to fold those in like. I said this is a cup of raspberries. You could use frozen raspberries, you could use fresh ones, just folding, those in making sure not to mix them all the way.

Now to a separate bowl, we're gonna make our streusel topping. So for that i am adding a fourth of a cup almond flour, a fourth of a cup granulated erythritol, a teaspoon of cinnamon, and i just whisk those all together before adding two tablespoons of softened, not melted butter and i'm gonna use.

A fork to kind of cut that in a little bit before i get my whisk back out, mix it and then just kind of chop it up and down like you were like. If you're, making a pie crust and cutting in you know making pastry dough once all of that is nice and crumbly and well combined.

I'll, go ahead and stick it to the side now in a 12 portion muffin pan. I have it lined with silicone liners. I'm just going to divide my mixture evenly between them. The recipe does say that this makes 13 servings, so i'm, going to just fill each one of these all the way up to the top and just have a little bit left over after i filled this to the top.

I did kind of give them a little slap to make sure they're nice and even on top, and then i'm just going to use my hands and top each one of them with some of our streusel mixture. And i'm just going through and tapping that into all of them just to make sure it kind of bakes into the muffin instead of falling off, and i'm going to pop these into a 325 degree oven for half an Hour here's, what they look like when they come out.

These were so delicious here they are plated up. I will say if you want more of a lemon flavor with these, you should add more of the lemon juice it's. Such an awesome combination of the raspberry and the cinnamon as a combination i don't, really have too often and the lemon flavor that's.

There gives it just like a tart taste, but not overwhelmingly lemon. Lastly, we are making i breathe, i'm hungry's, ketogenic lemon magic, custard cake. I've, been looking at this recipe forever and i'm so glad to give it a try.

So, to start with, i'm grabbing, an 8x8 square baking dish, and i'm grabbing. Some parchment paper to line it and just kind of cutting those corners of that parchment paper to make them fold into each other.

It's a trick. I learned back when i worked at a fudge shop in high school. It just helps it fit into your baking dish so much better, and because i don't want all of this excess top part hanging off. In the oven, i'm just going to trim around that with the scissors as well, and leave my scissors in the middle of the baking dish to kind of hold that down and help it retain its shape.

Until we're ready for it now over here, you can see we had to separate eggs. Again i have my five egg yolks in my stand, mixing bowl my five egg. Whites are in a plastic mixing bowl and we're gonna do very similar to what we did earlier.

Have our egg whites. I am adding a fourth of a teaspoon of cream of tartar to them and we're gonna go ahead and start beating them until they are nice and foamy, then you can see they get to the consistency of almost like shaving cream, and You're, just gonna keep beating them.

We're gonna check and see if they're ready. Yet you can see that my tips are pointy, but you see how it folds in on itself a little bit. That means we're, just you know to firm, but we're, not all the way to stiff on the peaks of our egg whites.

So we're gonna. Do it some more until we get these see how these stand straight up? I'm moving, my mixer all around and they're still straight up that's. How you know they're, perfect, like if you're, making a meringue that's? What you're! Looking for now, i'm sticking, those to the side into my egg yolks.

I'm, adding two thirds a cup powdered erythritol and i'm just blending that until it's well mixed together. Now i'm. Adding one teaspoon of vanilla extract along with a half a cup of unsalted butter that i just melted on the stovetop to that.

I'm, adding one cup of almond flour along with a fourth, a cup coconut flour, and then we're. Just gonna beat this until it's fully blended to that. I'm, adding a fourth of a cup of lemon juice that i also squeeze fresh along with two tablespoons of lemon zest, and it took forever to get two tablespoons of lemon zest.

Let me tell you and then i am beating that together slowly and while i have it on a slow speed, i'm gradually, adding one and three fourths cup of unsweetened almond milk and letting that mix till it's.

Nice and combined, you want to make sure that you use your spatula to scrape everything up from the bottom and just make sure that it is fully mixed in there now we're going to take our spatula and fold in our egg whites.

We're doing these a third at a time and just doing them nice and lightly. You want to be really gentle when you're folding in these egg whites. We want that foam into our cake to give it the texture. We're, looking for and then, as she says, in the recipe you're, going to use a fork and just whisk these for about 10 seconds until your batter is all mixed together really well, but you can still see little bits Of the egg whites on top, we're gonna get our little prepared.

Eight by eight baking dish. Take our scissors out of it that we're kind of holding our place there, and i'm gonna pour our mixture into that, and i always like give it a little tap and a jiggle just to make sure everything is Nice and even we're gonna put this into a 325 degree oven.

I baked mine for 65 minutes here's. What it looks like when it comes out, you can see it's, nice and golden brown. On top, when you touch it, it is nice and firm to the touch, but it has a little jiggle to it.

I'm gonna let this cool on the counter for about an hour before putting it into the refrigerator for two hours, and here it is after i think i left mine in for three hours. You can see how easily this lifts straight out.

I am sticking a towel down on my counter underneath it because it is a little wet on the bottom and peeling that parchment back. I am dusting the top of this with some powdered swerve just to give it that kind of look that you see in like lemon bars or lemon cake.

We are going to slice this into 16 pieces and each piece of this only has two grams of net carbs isn't that awesome. You see that nice texture there and then i'm. Just gonna put these into a plastic container.

You can store these in the fridge for up to a week here's, a couple of them plated up and i'll just cut into one of them, so you can see the texture. These were absolutely delicious. Just the perfect mix between lemon cake and a lemon bar, it's more cakey than it is bar, but it's just got a really interesting texture to it.

There you go guys. I hope you enjoyed this special ketogenic lemon desserts video. These are all low, carb dessert recipes that help us stay on track in our ketogenic lifestyle. If you're new here, make sure you go ahead and hit that subscribe.

Button join the crew. So you never miss our weekly ketogenic cooking ideas. We do every single sunday, where we do four different recipes that are ketogenic and, as always, give us a thumbs up. If you like, what we're, doing, share this with any of your friends that are trying to follow a ketogenic dieting and until next time, bye, guys [, Music ].

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