Category Archives: Sweets

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.

Paleo Chocolate Cake with Chocolate Ganache

Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!

Paleo Chocolate Cake with Chocolate Ganache

Ever since going gluten free, I didn’t eat cake for a LONG time. When I first found out about my intolerance years ago, there weren’t many gluten free bakery options available, and I wasn’t skilled enough for baking one myself back then.

These days, there are SO MANY options and it’s amazing, but now I love getting creative in the kitchen so I can whip up a healthier version at home.

Paleo Chocolate Cake with Chocolate Ganache Recipe

This Paleo Chocolate Cake is coming to you after several attempts in my kitchen. If you’ve been following my blog for a long time, you probably know that I’m not the most skilled baker and it always takes several tries before my dessert recipes are yummy enough to post.

However, all the failed attempts were 100% worth it after I took a bite out of this cake because it turned out of so moist and fluffy, unlike many paleo chocolate cakes I’ve tried before.

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache

Chocolate Ganache

Of course, if you are going to make this paleo chocolate cake, you can’t forget the ganache! You can use any frosting you want, but I love this ganache. It’s SO easy to make, spreads well, and makes the cake extra decadent and delicious.

Just make sure that the cake is completely cooked before frosting so the ganache doesn’t melt on you during the process!

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache

Substitutions?

Just because I get asked about substitutions often in baking recipes, I want to address it now. Almond flour and cassava flour work quite differently than other grain free flours, so I don’t recommend you make any substitutions.

Full fat coconut milk (from the can) is necessary to give the paleo chocolate cake that rich and decadent texture and flavor.

Also, I have not tried this recipe with flax eggs or gelatin eggs, so I cannot guarantee results. Please leave me a comment if you try these out and they turn out well for you!

It’s honestly best to follow the directions as is. Baking can be a tricky and each ingredient has a specific purpose so I hope you try the recipe and love it as much as I do!

Paleo Chocolate Cake with Chocolate Ganache
Paleo Chocolate Cake with Chocolate Ganache
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Paleo Chocolate Cake with Chocolate Ganache

Whether it’s for a special occasion or you are just looking for a decadent treat, this paleo chocolate cake is rich, moist, and is always a crowd favorite!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 48 minutes
Cooling Time 1 hour
Total Time 53 minutes
Servings 16 slices
Calories 363kcal

Ingredients

Cake

Instructions

Chocolate Cake

  • Preheat oven to 350 degrees F.
  • Grease a 9-inch spring foam cake pan and line the bottom with parchment paper. 
  • In a large mixing bowl, whisk together almond flour, cassava flour, coconut sugar, cocoa powder, baking soda, and sea salt.
  • In a separate bowl, whisk together eggs, coconut milk, water, ghee, apple cider vinegar, and vanilla extract. 
  • Pour wet ingredients to dry ingredients and stir together until a batter forms. 
  • Pour the batter into the prepared cake pan and flatten out the top with a spatula. 
  • Bake for 45-48 minutes, until a toothpick inserted in the center comes out clean. 
  • Allow the cake to cool completely.

Chocolate Ganache

  • While the cake is a cooling, place the coconut milk in a small saucepan and heat on medium low until hot, just before it starts to simmer. You can also heat it up in the microwave.
  • Add in chocolate chips and coconut oil, and stir together until smooth and silky.
  • Remove from heat and place in the refrigerator for 30 minutes to cool and thicken. Don’t forget to remove it from the fridge as it’ll harden once it chills too long.
  • Once the cake is cooled completely, spoon the ganache on the top of the cake and smooth it across the top.
  • Slice to serve. 

Nutrition

Serving: 1slice | Calories: 363kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 262mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1% | Vitamin C: 1.6% | Calcium: 6.6% | Iron: 18.2%

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.