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Chocolate Peppermint Cake Donuts

Might be a little premature but Christmas Bells are ringing and I'm so ready for the Holidays! These delicious cake donuts taste like Christmas Morning that's for sure. I am so unbelievably proud of how these came out. I tweaked an older Peanut Flour recipe and came up with this. It's so diverse that you can use this recipe as a base minus the cocoa powder and KetoChow packets with other flavors! They are so light and fluffy - all thanks to a secret ingredient you'll see once you get to the recipe down below. You wont believe it but just know this ingredient is used to keep cakes and cupcakes super moist, I promise you can't even taste it! Without further ado - keep on scrolling =)





Chocolate Peppermint Cake Donuts 
Ingredients- 1/2c Almond Flour 2T Unsweetened Cocoa Powder (I used Hershey’s special dark) 1 packet KetoChow Chocolate Mint 1/2c + 2T Sweetener of choice 1/2T Beef Gelatin 1/2tsp Espresso Powder 1/4c Heavy Whipping Cream 3 Eggs 2T Mayo (makes it moist) 4T Coconut Oi…
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Pumpkin Spice Bars/Blondies


Happy Pumpkin Spice Season!! It's that time of year again when everything turns into pumpkin spice! My favorite time of year actually. Means leggings are 100% acceptable, uggs aren't frowned upon, & baking ALL the desserts! I will be the first to admit that I am basic through & through LOL I'm ok with that too! I've actually been working with pumpkin for a couple months now, I made a yummy Snickerdoodle Crust Pumpkin Pie back in April or May, last week I made a Instant Pot Pumpkin Cheesecake too. So you see, I don't follow the rules, I do what I want & I want pumpkin spice all year long! Anyways, today I made some yummy coconut flour pumpkin blondies/bars, whatever you want to call them. They are husband approved & he's not basic like me. These will be on repeat this holiday season hands down. Without further ado, the recipe is below. =)

🎃 Pumpkin Spice Bars 🎃

Ingredients -

6T coconut flour
1T Daks Pumpkin Spice Seasoning (Link)
1/2 cup softened unsalted butter
1/2 cup + 1tsp Lakanto golden sweetener (Link)
2 eggs
1/4 cup Canned Pumpkin (not pie filling)
1/2tsp vanilla extract
1tsp pumpkin spice extract
1tsp baking powder
1/8tsp kosher salt

Topping -
1/2 cup roasted pecans
5 milk chocolate Choczero squares chopped or your choice of chocolate chips
Directions -
Preheat over to 350 & grease a 9x9 brownie baking pan.
Combine your coconut flour, pumpkin spice seasoning, baking powder, & sally in a mixing bowl & set aside.
Next, whip together your golden sweetener & butter till we’ll combined. Add in your extracts & pumpkin purée. Mix again then add one egg at a time till combined.
Spread mixture into greased pan, top with your pecans & chopped chocolate.
Place in oven & bake for 30 minutes & let cool before cutting.


Macros - Servings 16 (not including Choczero)
Calories - 95
Fat - 8.9g
Protein - 1.5g
Carbs - 2.1g
Net Carbs - 0.6g

 *Please note this are macros according to what I used, your numbers might be a little different.
** Discount code for Daks - "ketomermaid10"
*** 10% off Choczero - "theketogenicmermaid"


 If you create this, please tag me so I can see! I hope you all enjoy! 🎃


















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