Category Archives: Sweets

Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Paleo & Vegan Carrot Cake Pops

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Paleo & Vegan Carrot Cake Pops
Paleo & Vegan Carrot Cake Pops

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

  • Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
  • Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!
Paleo & Vegan Carrot Cake Pops

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

Paleo & Vegan Carrot Cake Pops
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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 20 minutes
Total Time 10 minutes
Servings 8 cake pops
Calories 137kcal

Ingredients

Carrot Cake Balls

  • 1/2 cup finely shredded carrots
  • 1/2 cup pitted medjool dates
  • 1/2 cup pecans*
  • 1/3 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt

Coconut Butter Glaze

Instructions

  • Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
  • Grease your hands and roll the dough into 8 even balls.
  • Place in the freezer for at least 20 minutes so the carrots cake balls harden.
  • While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
  • Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
  • Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
  • Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
  • If you’d like, sprinkle some chopped pecans and cinnamon immediately.
  • Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
  • Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.

Nutrition

Serving: 1cake pop | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 2.6%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Keto Lemon Blueberry Muffins (Paleo, Grain Free)

These paleo and keto lemon blueberry muffins are moist and flavorful, and they are a delicious way to start the morning! Perfect for when you are on the go.

Keto Lemon Blueberry Muffins

Lemon and blueberry are my favorite combination of flavors when the weather warms up. There’s honestly nothing better than the tartness and sweetness of these two fruits, and they are a match made in heaven!

These days, I haven’t been able to have much sugar. I have a slight carbohydrate intolerance, and eating too much sugar or carbs will make me congested and sneezy. It’s actually quite annoying, but I’ve been experimenting with low carb and keto recipes and desserts, and I’ve been loving them because they don’t bother me at all!

Keto Lemon Blueberry Muffins Recipe

My latest creation in the kitchen is this keto lemon blueberry muffin, and I’m obsessed! It’s so easy, paleo and gluten free, and I can enjoy it with any kind of side effects or sugar crash. And best of all, it takes less than 30 minutes to make, and you’ll have a delicious breakfast or snack that’s great on-the-go for the rest of the week!

Keto Lemon Blueberry Muffins
Keto Lemon Blueberry Muffins

Coconut Flour Muffins

These low carb and keto lemon blueberry muffins are made with coconut flour. Every time I use coconut flour in baking recipes, I get messages from my readers concerned about the dryness of baked good because coconut flour is quite absorbent of any kind of liquid it’s mixed with.

But do not worry! These muffins are actually incredibly moist and flavorful, and they won’t have a dense texture either. However, since coconut flour acts very differently compared to other paleo and low carb flours, I would not recommend substituting it with anything else.

And if you or your family member has a nut allergy, these are nut free so perfectly safe for consumption!

Keto Lemon Blueberry Muffins

Not Keto?

If you aren’t on a keto or low carb diet, or if you have reactions to sugar alcohols, then you can just substitute Swerve in this recipe with coconut sugar (for paleo) or just regular sugar. I know there are some people who get digestive issues or headaches with zero carb sweeteners, so I completely understand.

Hope you enjoy these paleo and keto lemon blueberry muffins. I really enjoyed them with my morning coffee or matcha latte, and they are extra delicious toasted with a slather of ghee or butter!

Keto Lemon Blueberry Muffins
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Keto Lemon Blueberry Muffins (Paleo, Grain Free)

These paleo and keto lemon blueberry muffins are moist and flavorful, and they are a delicious way to start the morning! Perfect for when you are on the go. 
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 muffins
Calories 117kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees F. Line a muffin pan with 6 muffin liners.
  • In a large bowl, whisk together eggs, coconut milk, ghee, lemon juice, lemon zest, and vanilla extract. 
  • In a separate bowl, stir together coconut flour, Swerve, baking powder, and sea salt. 
  • Pour dry ingredients into wet, and stir until just combined. Do not overmix. 
  • Fold in blueberries. 
  • Pour the batter into to the prepared muffin cups. 
  • Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. 
  • Cool for a few minutes before removing them to cooling rack to finish cooling.
  • Let the muffins cool completely before removing from the liners to keep them from sticking. 

Nutrition

Serving: 1muffin | Calories: 117kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 139mg | Potassium: 74mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2.4% | Vitamin C: 4.5% | Calcium: 2.1% | Iron: 3.5%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Lemon Crème Brûlée

This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!

paleo lemon creme brulee

It’s officially spring, which means bring on all the lemon desserts! Lemon flavored desserts are just my absolute favorite (this one’s still my go-to), and there’s about something that tart and sweet combo that makes me so so happy.

Paleo Lemon Crème Brûlée Recipe

Even when I had to go gluten free, crème brûlée was one of desserts that I could still enjoy at restaurants. It’s naturally gluten free, and even though it has dairy in it, my digestion is far less bothered by heavy cream which has a higher fat content, than something like milk. The custard is always so creamy and heavenly, which is balanced out by the crunchy and sugary top layer.

Well, I figured I would combine one of my favorite dessert recipes with my favorite flavor with this paleo lemon crème brûlée recipe and it’s been the best decision. Instead of heavy cream, I used full-fat coconut milk and mixed in some tart lemon zest into the custard filling.

paleo lemon creme brulee
paleo lemon creme brulee

Crème Brûlée Without a Blowtorch

While this recipe takes a bit of time to make, it’s quite easy and the end result is so amazing. The caramelized, crunchy topping is an absolute must for this paleo lemon crème brûlée, but I totally get that most of us do not own a blowtorch, nor do we want to invest in one just for this one recipe.

An easy solution is to use the broiler. After you add the coconut sugar, place under the broiler for about 5 minutes until the sugar is browned, bubbly, and caramelized. While this method works, the sugar layer won’t harden and get as crunchy as if you were to use a blowtorch. It’s a small sacrifice but the paleo lemon crème brûlée will still taste amazingly creamy and delicious!

paleo lemon creme brulee

Storing Leftover Crème Brûlée

If you know you won’t eat all the paleo lemon crème brûlées you make, you can store them in the refrigerator for 3-4 day. Just make sure you don’t caramelize the top beforehand if you know you won’t be eating them right away. The sugar may soften from the condensation if they are stored covered.

When you are ready to serve, add the coconut sugar and caramelize the top just before serving. It’s a perfect Spring dessert to eat at home or to serve guests after Easter brunch!

paleo lemon creme brulee
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Paleo Lemon Crème Brûlée

This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 55 minutes
Custard cooling & chilling time 5 hours
Total Time 1 hour
Servings 4 servings**
Calories 427kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F, and boil a large pot of water. 
  • Whisk together egg yolks, vanilla extract, and lemon zest in a large bowl and set aside. 
  • Combine coconut milk, honey, and sea salt in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally. Do not bring to a boil.
  • Slowly pour the coconut milk mixture over the egg yolk mixture while whisking constantly. 
  • Strain this mixture through a fine mesh strainer and use a back of a spoon to press down on the lemon zest to get all the liquid out. 
  • Place 4 8-oz ramekins in a baking pan, and pour the strained mixture into the ramekins. 
  • Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
  • Bake for about 45-50 minutes until the custards are set (firm on the edges but slightly jiggly in the center).
  • Remove from the oven and use a tong to transfer to a cooling rack.
  • Cool for 1 hour, then cover with a plastic wrap.
  • Chill for at least 4 hours to overnight. 
  • Sprinkle 1 tsp of coconut sugar over each custard. Use a blowtorch, or place under a broiler for 4-5 minutes until the top is bubbly and caramelized.
  • Let it sit for 5 minutes. Serve topped with fruits, if desired.

Notes

You can make 6 smaller crème brûlées by using smaller ramekins. Reduce the cooking time to 30-35 minutes

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 28g | Protein: 6g | Fat: 34g | Saturated Fat: 27g | Cholesterol: 244mg | Sodium: 182mg | Potassium: 351mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6.5% | Vitamin C: 4.1% | Calcium: 4.8% | Iron: 14.8%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.