Dessert

Instant Pot Low-Carb Pumpkin Spice Bread

Instant Pot Low-Carb Pumpkin Spice Bread

25

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Instant Pot Low-Carb Pumpkin Spice Bread is a quick and easy low-calorie pressure cooker recipe that is perfect for fall dessert or breakfast. This bread is moist, tender, and delicious! Pair it with your favorite coffee or tea.

Instant Pot Low-Carb Pumpkin Spice Bread is forcing me to let go of summer and accept that fall is near. It is mid-September and the temperatures here in Kansas City are still pretty warm. The temps are still in the 80s and sometimes 90s. You will not hear a single complaint from me! I love everything about summer. But all good things must end and there are some pretty nice things about the fall season….hello pumpkin spice!

Calories: 184     Fat: 8G      Net Carbs: 8G      Protein:  11G
Here is the pan I used for this recipe. I have used it for Instant Pot Cheesecake and Instant Pot Low-Carb Banana Bread, too! LIFESAVER!
Instant Pot Low-Carb Pumpkin Spice Bread

Oh, Instant Pot I have missed you. I have been on a huge Air Fryer kick lately. You have to take new toys out for test runs, right! I took a break and shimmied on back to the Instant Pot. I can admit, I LOVE kitchen gadgets, especially when the gadget has the potential to save me additional time.

Stay Snatched focuses on healthy recipes, but I want for the recipes to be quick, too! Because I love gadgets, be sure to check out my slow-cooker recipes as well. With cold weather looming (I am NOT looking forward to this at all), slow-cooker soups and chili recipes will definitely make it to this blog.

Instant Pot Low-Carb Pumpkin Spice Bread

I am on a mission to eliminate refined sugar from my recipes. I do not use sugar often in recipes, but if when I need to I will test out a substitute. I used raw honey in this recipe.

Instant Pot Low-Carb Pumpkin Spice Bread

I plan to enjoy this bread for breakfast with a cup of hot tea. It also makes a great dessert option.

Instant Pot Low-Carb Pumpkin Spice Bread

 

Be sure to check out a step by step instructional video here!

Instant Pot Low-Carb Pumpkin Spice Bread
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Instant Pot Low-Carb Pumpkin Spice Bread

Instant Pot Low-Carb Pumpkin Spice Bread is a quick and easy low-calorie recipe that is perfect for fall dessert or breakfast.

Course Breakfast, Dessert
Cuisine American
Keyword instant pot, pumpkin bread
Prep Time 15 minutes
Cook Time 50 minutes
natural steam release 10 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 184 kcal
Author Stay Snatched

Ingredients

  • 2 cups Bob's Red Mill Low-Carb Baking Mix
  • 1 cup pureed pumpkin I used Libby's
  • 2 tablespoons butter room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened apple sauce
  • 2 tablespoons raw honey
  • 1/4 cup chopped nuts I used pecans
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger

Instructions

  1. In a mixing bowl, mix honey, softened butter, unsweetened applesauce, vanilla, ground ginger, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.

  2. Add the pumpkin to the wet ingredients. Fully mix.

  3. Add the dry ingredients to a separate bowl and stir to combine.

  4. Add the dry ingredients to the wet ingredients. Beat for a short while until combined.

  5. Fold in the nuts. 

  6. Grease the 7 inch pan. Add the mixture to the pan.

  7. Cover the top of the pan with foil to prevent water from getting into the bread. 

  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).

  9. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.

  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  11. Set the Instant Pot on manual, 50 minutes.

  12. After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

Recipe Notes

My goal was to create a recipe that does not use refined sugar. I wanted a recipe focused on spice rather than something sweet. If you prefer sweet, you can add baking stevia or table sugar to this recipe.

keto peanut butter chocolate chip mug cake

Easy Keto Low-Carb Microwave Chocolate Peanut Butter Mug Cake

4

 This post may contain affiliate links. Please read my full disclosure here.

Easy Keto Low-Carb Microwave Chocolate Peanut Butter Mug Cake is a quick, one-minute gluten-free, healthy recipe loaded with sugar-free chocolate chips, natural peanut butter, and cocoa. This dessert is made in a cup with only 2 grams of carbs per serving!

Calories: 226     Fat: 19G      Net Carbs: 2G      Protein:  10G

One mug = 2 servings

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A keto dessert recipe that you can make in only ONE MINUTE! You may feel like you have died and gone to heaven!

I am not a huge dessert person. I am super picky about which desserts I like. A common thing among desserts that I actually like is peanut butter. I love a good Reese’s candy cup! This cake mug is very similar!

keto peanut butter chocolate chip mug cake in pink bowls

While following a keto lifestyle, I crave desserts a lot. This is strange for me, because as I mentioned, I am not a huge dessert fan. I think the absence of processed food, fruit, and sugar overall does something to my brain. Then I feel like I have to have dessert! 

keto peanut butter chocolate chip mug cake in pink bowl

These days I feel like I rarely have much free time. That tends to be a common theme around most of the people I know. Between work, workouts and the gym, family time, self-care “me-time,” there is very little time left for meal prepping.

keto peanut butter chocolate chip mug cake in pink bowl

I have to be really strategic with how I plan my meals. I usually aim for recipes that are quick and easy, but they cannot compromise on taste! I have to enjoy what I am eating.

keto peanut butter chocolate chip mug cake in pink bowl

This chocolate peanut butter mug cake does just the trick with under one minute of cook time! From start to finish the dish is complete in under 10 minutes.

keto peanut butter chocolate chip mug cake in pink bowl

For me, one mug was way too much for one serving. So I divide the mug in half. 

keto peanut butter chocolate chip mug cake in pink bowl

I have heard a lot about  Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips  recently. These chocolate chips are stevia sweetened with no added sugar. They are also certified gluten-free, vegan, and non-GMO project certified. 

Stevia is a natural sweetener that is plant-based. I have used to stevia for years and I really like it. According to the nutrition label,  Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips a serving of 60 chocolate chips is equal to 1 gram of net carbs. That is pretty fantastic!

I have absolutely fallen in love with Swerve Sweetener! What I love most about Swerve is that is measures cup for cup like regular sugar. You do not have to convert the amount of sugar used for each recipe.

Shop the recipe!

Swerve Sweetener, Granular

 Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips

Almond Flour

 

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More Keto Dessert Recipes:
Keto 4 Ingredient Peanut Butter Cookies
Keto Avocado Chocolate Brownies
Keto Chocolate Chip Cheesecake Fat Bombs

Watch the video HERE!

 

 

Pin this recipe for later here.

keto peanut butter chocolate chip mug cake
5 from 4 votes
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Easy Keto Low-Carb Microwave Chocolate Peanut Butter Mug Cake

Easy Keto Low-Carb Microwave Chocolate Peanut Butter Mug Cake is a quick, one-minute healthy recipe loaded with sugar-free chocolate chips, natural peanut butter, and cocoa. This dessert is made in a cup with only 2 grams of carbs per serving!

Course Breakfast, Dessert
Cuisine American
Keyword keto cake, keto chocolate, keto dessert, keto diet, keto recipes
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 2
Calories 226 kcal
Author Stay Snatched

Ingredients

  • 2 tablespoons almond flour
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoons zero cal sweetener I used Swerve
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1 tablespoon natural peanut butter I used Smucker's
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter melted
  • 1 tablespoon sugar-free chocolate chips I used Lily's. Cacao nibs also work well.
  • cooking oil I use a natural olive oil spray

Instructions

  1. Mix all of the dry ingredients in a medium bowl (almond flour, sweetener, baking powder, unsweetened cocoa powder)

  2. Combine and mix the wet ingredients (eggs, peanut butter, vanilla, and melted butter) in a separate bowl. The peanut butter (natural) will be thick and runny. You do not have to fully dilute it while stirring. Just stir enough so everything is combined. 

  3. Add the wet ingredients to the bowl with the dry ingredients. Mix well until fully blended.

  4. Fold in the chocolate chips and stir.

  5. Spray a mug with cooking oil. Add the mixture to the mug.

  6. Microwave for 50 seconds to 1 minute. I timed it for 50 seconds because I wanted a really moist cake. With 1 minute it will be slightly more firm, but still moist. 

Recipe Notes

If you overfill your mug, the contents will drop along the sides, very similar to the photos above!

If you do not wish it to overflow, only fill the mug 3/4 to the top.

For me, one mug was way too much for one serving. So I divide the mug in half. 

Alcohol Vodka Filled Gummy Bear Shots

Alcohol Vodka Filled Gummy Bear Shots

33

 This post may contain affiliate links. Please read my full disclosure here.
 
Never miss a recipe! Follow Stay Snatched on Instagram here. 
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Alcohol Vodka Filled Gummy Bear Shots are the perfect drunken candy treat that has been molded and infused with liquor and alcohol, a great alternative to vodka soaked gummy bears. Perfect for Jell-O shots, parties, and events.

These are the molds I used to prepare the gummy bears.

Candy Silicone Molds & Ice Cube Trays, SENHAI 3 Pack Gumdrop Jelly Molds, Chocolate Molds, Gummy Bear Candy Molds - Bear
Candy Silicone Molds & Ice Cube Trays, SENHAI 3 Pack Gumdrop Jelly Molds, Chocolate Molds, Gummy Bear Candy Molds - Bear
List Price: $8.99
Price: $8.99
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Vodka filled gummy bear shots are perfect for the season. The holiday season is in full swing! I am counting down the days to my Christmas and New Year vacation! I usually go home to Nebraska each year for Christmas to spend the holiday with my family. Last year, I surprised everyone with Wine Filled Gummy Bears. This year I plan to have these vodka filled gummy bears on deck! 

Vodka Filled Gummy Bear Shots

These gummy bears are a lot different from the average gummy bear shots you will find at events. These are not vodka soaked gummies. These gummy bears have been prepared and molded with vodka. Yes, that’s right! You will taste vodka with each bite.

Vodka Filled Gummy Bear Shots

Vodka soaked gummy bears can get messy very quickly. They are usually super sticky. There is no need to worry about that with this recipe. 

Vodka Filled Gummy Bear Shots

I opted to use sugar-free Jell-O while preparing this recipe. Feel free to use what you prefer. You can mix up the flavors to produce a lot of really cool colors, too!

Vodka Filled Gummy Bear ShotsThe gummy bears will need to be stored in the fridge after they have molded. Be careful not to leave the gummy bears sitting out in room temperature for long periods of time.

Vodka Filled Gummy Bear Shots

 

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Vodka Filled Gummy Bear Shots

Vodka Filled Gummy Bear Shots have been molded with liquor and alcohol, a great alternative to vodka soaked gummy bears. Perfect for Jell-O shots. 

Course candy, Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 15 kcal
Author Stay Snatched

Ingredients

  • 2 3oz packages sugar-free Jell-O I used Strawberry and Peach
  • 3/4 cup vodka

Instructions

  1. Before placing a saucepan over heat, pour the vodka in the pan.

  2. Add the Jell-O to the vodka and stir until the Jell-O has dissolved.

  3. The liquid will start to become thick. Continue to stir or whisk until all of the Jell-O is completely dissolved.

  4. Heat the saucepan on low. Do not allow the Jell-O to boil.

  5. Continue to stir until the mixture is of liquid consistency. Bring the saucepan to low heat, careful not to let the mixture boil, stirring continuously.

  6. Stir, stir, stir! You want to make sure there aren't any Jell-O clumps in the mixture.

  7. Turn off the heat from the stove. Leave the pan on the burner with the heat.

  8. The mixture should stay warm.

  9. Using an eyedropper, (the gummy bears kit I ordered from Amazon includes this) fill the gummy bear molds with the Jell-O.

  10. Keep in mind the Jell-O needs to stay warm, work quickly.

  11. Place the gummy bear molds in the fridge for 60 minutes. Remove and serve!

Recipe Notes

The gummy bears will need to be stored in the fridge after they have molded. Be careful not to leave the gummy bears sitting out in room temperature for long periods of time.

 
Chocolate Chip Cookie Dough Protein Overnight Oats

Chocolate Chip Cookie Dough Protein Overnight Oats

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Chocolate Chip Cookie Dough Protein Overnight Oats is a quick and easy high-protein oatmeal breakfast recipe with chocolate chips and peanut butter perfect for meal prep.

 This post may contain affiliate links. Please read my full disclosure here.
 
Never miss a recipe! Follow Stay Snatched on Instagram here. 
Like Stay Snatched on Facebook here.
 

Goodbye, boring breakfast! Hello, chocolate chip cookie dough PROTEIN overnight oats. I joined the overnight oats craze years ago. I tried so many different recipes. I loved pretty much all of them.

I got burned out on oatmeal in general so I switched to other recipes. Well, my overnight oats are back! This time with a recipe more EPIC than before. 

Calories: 402     Fat: 17G      Net Carbs: 34G      Protein:  21G
 

Chocolate Chip Cookie Dough Protein Overnight Oats

I am a huge fan of natural peanut butter. I make sure to read the ingredients before purchasing. The only ingredient in true natural peanut butter is PEANUTS. With some brands, it may have peanuts and salt.

If it has anything else keep looking! I pass on the No-Stir “natural” peanut butter because every single one I have seen has added sugar!

I love to meal prep in advance. It saves me so much time throughout the week. I also love to come home from a long day of work and have absolutely nothing to do! The same goes for my breakfast.

With these overnight oats, I can prep enough for the weekday on Sunday and just grab a jar from the fridge each morning.

Chocolate Chip Cookie Dough Protein Overnight Oats

The vanilla and butter extracts really go to work in this recipe! I use both of the extracts a lot for baking. They really are key to obtaining the cookie dough taste.

Chocolate Chip Cookie Dough Protein Overnight Oats

The last win for this recipe is the added protein. I generally work out in the mornings and eat my breakfast immediately after. This recipe makes the perfect post-workout meal.

Pin me  🙂 

Chocolate Chip Cookie Dough Protein Overnight Oats

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You may also like my Low-Carb Bacon, Egg, and Spinach Breakfast Casserole!

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

Chocolate Chip Cookie Dough Protein Overnight Oats
5 from 5 votes
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Chocolate Chip Cookie Dough Protein Overnight Oats

Chocolate Chip Cookie Dough Protein Overnight Oats is a quick and easy breakfast recipe with chocolate chips, vanilla, and peanut butter perfect for meal prep. 

Course Breakfast, Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 404 kcal
Author Stay Snatched

Ingredients

  • 1/2 cup rolled oats
  • 3/4 cup unsweetened almond milk
  • 1/4 cup non-fat, vanilla Greek yogurt
  • 1 tbsp natural peanut butter
  • 2 tsp chocolate chips I used dark
  • 1/3 scoop vanilla protein powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract

Instructions

  1. Add all of the ingredients (except for the chocolate chips) in a small jar or Tupperware container.

  2. Place in the fridge overnight.

  3. Adjust and add more milk if you prefer a less thick mixture.

  4. Sprinkle with chocolate chips before serving.

Recipe Notes

You can also divide the peanut butter serving in half. You can add half of the peanut butter to the jar with the other ingredients prior to placing the jar in the fridge overnight. Add the remaining peanut butter immediately before serving. 

Easy, Layered Nilla Wafer Banana Pudding Trifle

Easy, Layered Nilla Wafer Banana Pudding Trifle

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Easy, Layered Nilla Wafer Banana Pudding Trifle is a southern, creamy, and quick dessert filled with vanilla pudding, nilla wafers, and cool whip whipped cream. This dish is the perfect no-bake dessert. Serve it on your favorite holidays!

It’s Labor Day Weekend! Every holiday weekend I am asked about what I plan to cook and bring to our annual friends and family cookout. This year I had help from my friend, Amber. She was in town visiting me from Chicago.

We have been friends for years, but I had yet to have any of her famous banana pudding trifle. I have watched her prepare it and take photos on social media countless times before. I wanted a turn! I also wanted a small “get out of cooking for the BBQ” free card. Amber saved the day!  

Clear Plastic Elegant Pedestal Trifle Bowl 120 Oz
Clear Plastic Elegant Pedestal Trifle Bowl 120 Oz
List Price: $15.98
Price: $15.98
Price Disclaimer

Here is a link to the trifle bowl dish used in this recipe. You will definitely want to use one of these!

Easy Layered Banana Pudding Trifle

I went back and forth for a short while on whether I wanted to manipulate the ingredients to lighten-up the recipe some. After talking it through with Amber I decided against it. You guys know I can SNATCH pretty much any recipe.

This is Amber’s recipe. I felt like it should remain untouched. I also want to be sure my blog has Treat Yourself recipes. This recipe falls into that category. When you are consistently working hard to maintain a healthy lifestyle, you definitely deserve a reward from time to time.

I recently made Truffle Oil Mushroom Cheeseburgers that fall into this category as well. Be sure to check out the recipe!

Easy Layered Banana Pudding Trifle

I did the photography for these photos, but Amber did all of the food styling on her own. She did an amazing job, especially for someone who is not a food blogger!

Easy Layered Banana Pudding Trifle

We took the banana pudding to our friends and family BBQ and it was a major hit. There wasn’t any left to take home!

Easy Layered Banana Pudding Trifle

Pin me  🙂 

Easy Layered Banana Pudding Trifle

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Easy, Layered Banana Pudding Trifle

Easy, Layered Banana Pudding Trifle is a creamy, quick and easy dessert perfect for parties and events. The layers are filled with vanilla pudding, nilla wafers, and cool whip whipped cream.

Course Dessert
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 15
Calories 225 kcal
Author Stay Snatched

Ingredients

  • 1 large box (5oz) Jell-O Cook and Serve Vanilla pudding not Instant
  • 7 bananas sliced
  • 3 cups 2% milk
  • 1 box Nilla Wafers
  • 1 16 oz container Cool Whip
  • 2-3 strawberries sliced (optional)

Instructions

  1. Heat a sauce pan over medium heat. Following the pudding package instructions, add the milk and pudding mix to the pan. Stir constantly until the mixture boils.

  2. Pour the pudding into a mixing bowl and allow the pudding to chill for at least 5 minutes while you prep the remaining ingredients.

  3. Add a layer of Nilla Wafers to the bottom of the trifle dish. Continue to layer the bowl by adding a layer of cool whip, then a layer of pudding, sliced bananas, and more Nilla Wafers. 

  4. Top with wafers, bananas, and sliced strawberries. Crumble a few wafers to sprinkle throughout the top.

  5. Chill until serving.

wine gummy bears

Wine Filled Gummy Bears

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This post may contain affiliate links. Please read my full disclosure here.

Wine Filled Gummy Bears make the perfect treats for summer, holidays, Christmas, Thanksgiving, parties, and events. This how-to recipe is quick and easy! These alcohol filled candy gummies are made using jell-o. Serve them as jello-shots for gatherings!

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I have been wrestling with the idea of coming up with a holiday drink concoction since Thanksgiving. I had several ideas in mind (these ideas may surface via later posts), but gummy bears laced with wine seemed to be the easiest. I travel back home to Omaha, Nebraska for Christmas each year. I thought it would be perfect to make these ahead of time and bring them back home for my family to enjoy. These guys are amazing! Every bite is filled with the taste of wine. I used strawberry Jell-O with Chardonnay and Cherry Jell-O with Cabernet Sauvignon.

Calories: 15       Fat: 0G      Net Carbs: 3G      Protein:  0G
I purchased the gummy bear molds on Amazon.

Candy Silicone Molds & Ice Cube Trays, SENHAI 3 Pack Gumdrop Jelly Molds, Chocolate Molds, Gummy Bear Candy Molds - Bear
Candy Silicone Molds & Ice Cube Trays, SENHAI 3 Pack Gumdrop Jelly Molds, Chocolate Molds, Gummy Bear Candy Molds - Bear
List Price: $8.99
Price: $8.99
Price Disclaimer

wine gummy bears

wine gummy bears

wine gummy bears

wine gummy bears

wine gummy bears

wine gummy bears

wine gummy bears

wine gummy bears

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wine gummy bears
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Wine Gummy Bears

fun gummy bears drenched in wine

Course Appetizer, Dessert, treat
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 15 kcal
Author Stay Snatched

Ingredients

  • 3 3/4 tablespoons sugar-free Jell-O I used strawberry and raspberry
  • 3/4 cups of wine I wanted to have red and white wine gummies. I used Chardonnay and Cabernet Sauvignon

Instructions

  1. Before placing a saucepan over heat, pour the wine in the pan.

  2. Add the Jell-O to the wine and stir until the Jell-O has dissolved.

  3. The liquid will start to become thick. Continue to stir or whisk until all of the Jell-O is completely dissolved.

  4. Heat the saucepan on low. Do not allow the Jell-O to boil.

  5. Continue to stir until the mixture is of liquid consistency. Bring the saucepan to low heat, careful not to let the mixture boil, stirring continuously until wine melts back down to a liquid consistency.

  6. Stir, stir, stir! You want to make sure there aren't any Jell-O clumps in the mixture.

  7. Turn off the heat from the stove. Leave the pan on the burner with the heat.

  8. The mixture should stay warm.

  9. Using an eyedropper, (the gummy bears kit I ordered from Amazon includes this) fill the gummy bear molds with the Jell-O.

  10. Keep in mind the Jell-O needs to stay warm, work quickly.

  11. Place the gummy bear molds in the fridge for 10-15 minutes. Remove and serve!

Recipe Notes

One serving = 15 gummy bears

cheesecake fat bombs on a flat surface

Easy Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs [VIDEO]

8

Easy Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs is a quick dessert recipe with video perfect for ketosis diets and lifestyles! These bombs are gluten-free and loaded with healthy fats and only have 1 gram of net carbs each!

Calories: 112       Fat: 12G      Net Carbs: 1G      Protein:  1G

Have you joined our Instant Pot, Air Fryer, and Easy Recipes Facebook Group? You don’t want to be the only one missing out! Join here. 

packages of butter and cream cheese on a flat surface

What are fat bombs?

Fat bombs usually combine things like coconut oil, nuts, butter, seeds, etc. Fat bombs are widely used by people that are following a keto diet. Keto diets are high in fat, very low in carbs, and usually, contain moderate protein. Energy is provided through fat that is consumed, thus the idea of a fat bomb. Once the body is in ketosis, it will begin to burn fat instead of carbohydrates.

bag of Lily's chocolate sweetened with stevia on a flat brown surface

If you have ever heard of Bulletproof Coffee, it may be easier to understand the purpose fat bombs. Bulletproof coffee is made with butter, often grass fed. There are claims that the balance of healthy fat helps support energy. Fat bombs are a tasty way to consume these healthy fats, quickly.

bowl with chocolate chips and a cup with sugar

I have been on a dessert kick lately! Can you tell? Keto Avocado Chocolate Brownies, Keto 3-Ingredient Peanut Butter Cookies, and now Keto Chocolate Chip Cheesecake Fat Bombs all back to back!

cheesecake fat bombs in a 12 piece small muffin tin

close up of 2 cheesecake fat bombs

Cheesecake and peanut butter cookies are my FAVORITE desserts. For me they are unmatched. I believe I am partial to these because they aren’t overly rich and decadent. They pack the perfect amount of flavor.

cheesecake fat bombs on a flat surface

Cream cheese is a low carb food. So naturally, I wanted to create a dessert recipe using it! I have heard a lot about  Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips  recently. These chocolate chips are stevia sweetened with no added sugar. They are also certified gluten-free, vegan, and non-GMO project certified. 

close up of someone holding cheesecake fat bomb

Stevia is a natural sweetener that is plant-based. I have used to stevia for years and I really like it. According to the nutrition label,  Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips a serving of 60 chocolate chips is equal to 1 gram of net carbs. That is pretty fantastic!

cheesecake fat bombs on a flat surface

I have absolutely fallen in love with Swerve Sweetener! What I love most about Swerve is that is measures cup for cup like regular sugar. You do not have to convert the amount of sugar used for each recipe.

If a recipe calls for two tablespoons of sugar, you use two tablespoons of Swerve! It is literally that easy.

cheesecake fat bombs

I have also cooked with Swerve Granulated Sugar. If you don’t have confectioners on hand you can blend the granulated version in a blender for about 30 seconds. This will create powdered sugar. You want the sugar to be powdered in this recipe. Otherwise you will be able to taste the granules when you eat the fat bombs!

The main ingredient in Swerve is erythritol. Erythritol is great for lightened-up desserts because it has a zero glycemic index. This means that it does not affect blood sugar or insulin levels. Insulin increases the storage of fat in fat cells. 

keto cheesecake fat bombs in ziploc bags

These bites are so meal prep friendly. Add them to Ziploc bags and freeze for future use.

Shop the recipe!

Swerve Sweetener, Confectioners

 Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips

Coconut Oil – Unrefined

Mini Muffin Pan

This Bulletproof Brain Octane Oil is loaded with keto fat, perfect for energy boost (especially on those foggy days) and will get you into ketosis FAST! Purchase right from Amazon.

Watch the video here!

 

 


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cheesecake fat bombs on a flat surface
5 from 5 votes
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Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs

Easy Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs is a quick dessert recipe perfect for ketosis diets and lifestyles! These bombs are gluten-free and loaded with healthy fats and only have 1 gram of net carbs each!

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
freezing 30 minutes
Total Time 40 minutes
Servings 12
Calories 112 kcal
Author Stay Snatched

Ingredients

  • 4 oz cream cheese softened at room temperature
  • 4 tablespoons melted butter
  • 1/4 cup coconut oil does not have to be melted
  • 2 tablespoons zero calorie sweetener I used Swerve confectioners. If you aren't a huge fan of coconut oil, you may consider adding additional sweetener. The bombs will taste like coconut oil.
  • 1/4 cup chocolate chips I used Lily's sweetened with stevia
  • 1 teaspoon vanilla extract

Instructions

  1. Add the cream cheese, melted butter, coconut oil, sweetener, and vanilla extract to a mixing bowl.

  2. Using a hand mixer or standing mixer, mix for a couple of minutes until smooth.


  3. Fold in the chocolate chips. You can retain a few to add as a topping to each bomb if you wish. 

  4. You can either line a mini cupcake pan with cupcake liners or go without liners.

  5. Spoon the mixture into the cupcake/muffin tin. The ingredients above will make 12 small fat bombs. Double the ingredients for 24 fat bombs.

  6. Smooth the top of each bomb with a spoon or knife.

  7. Freeze for 30 minutes. (I noticed the bombs had hardened around 30 minutes. I have also done 2 hours.)

  8. Remove from the tray and serve! 

Recipe Video

Recipe Notes

Refrigerate these bombs for future use. If let out at room temperature the bombs will melt.

If you don't have confectioners on hand you can blend the granulated version in a blender for about 30 seconds. This will create powdered sugar. You want the sugar to be powdered in this recipe. Otherwise, you will be able to taste the granules when you eat the fat bombs!

I used Swerve confectioners. If you aren't a huge fan of coconut oil, you may consider adding additional sweetener. The bombs will taste like coconut oil. Add the additional sweetener in small doses, and taste repeatedly for desired taste.

 

keto peanut butter cookies on a flat surface

Keto Low-Carb 4 Ingredient Peanut Butter Cookies [VIDEO]

15

Keto Low-Carb 4 Ingredient Peanut Butter Cookies is a quick and easy, dairy-free, paleo, and gluten-free recipe with video.  These cookies are low-calorie and have 100 calories and 1 gram of net carbs! This dessert is perfect for ketosis and the ketogenic diet.

 This post may contain affiliate links. Please read my full disclosure here.

Here’s another healthy dessert recipe! Peanut butter cookies are my favorite cookie! Years ago, I was obsessed with the Peanut Butter Dream cookie from Panera. They got rid of and I have been secretly waiting for it to surface again.

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   Calories: 102       Fat: 9G      Net Carbs: 1G      Protein:  5G

It hasn’t and maybe that means I should come up with my own recipe. One that is easy on the waistline!

natural peanut butter, sugar, egg, and vanilla in bowls

A couple of weeks ago I made brownies using Swerve Sweetener. I was very pleased with the results! It measures like real sugar and doesn’t leave the aftertaste!

swerve organic zero calorie sweetener

Swerve Sweetener is a zero-calorie sweetener with erythritol. I had to do some research about this. I had lumped erythritol into a bucket with the other sugar alcohols, but it actually appears to work differently. Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy. 

If you choose to use a zero-calorie sweetener other than Swerve, like stevia, you will have to convert this serving into a much smaller allotment. 

raw peanut butter cookie dough

raw cookie dough balls on a cookie sheet

Can you believe this recipe is only four ingredients? Here in Kansas City, we are experiencing our first dose of a warm weather spring weekend. My friends and I have plans to get out and have some fun. I was able to whip up the cookies in time to make it out to our plans.

keto peanut butter cookies on a flat surface

keto peanut butter cookies on a flat surface

person holding keto peanut butter cookies

keto peanut butter cookies on a flat surface being dipped in a cup of milk

I typically use unsweetened almond milk for everything. It pairs wonderfully with these cookies and is keto friendly.

I also tried out these Silicone Baking Mats with this recipe. Woah! These are definitely a game changer.

I will definitely be using these baking mats from Amazon from now on!

This photo links directly to the mats on Amazon.

silcone baking mat on cookie sheet

Here is a close up of what my mat looks like.

Be sure to check out my Keto Avocado Chocolate Brownies as well!

Here is a link to the zero-calorie sweetener used in this recipe.  I highly recommend it!

Recipe Update

I added Lily’s Dark Chocolate Chips to this recipe and the cookies were amazing! 

These chocolate chips are keto-friendly and sweetened with stevia. 60 chocolate chips is equal to 1 gram net carbs. Great macros!

keto pb chocolate chips on a brown surface

Simply fold in the chocolate chips right before you mold the cookie dough into balls.

keto pb chocolate chips on a brown surface

Click the link above to purchase the chocolate chips from Amazon.

This Bulletproof Brain Octane Oil is loaded with keto fat, perfect for energy boost (especially on those foggy days) and will get you into ketosis FAST! Purchase right from Amazon.

Watch the video here!

 


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keto peanut butter cookies on a flat surface
5 from 5 votes
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Keto Low-Carb 4 Ingredient Peanut Butter Cookie

Keto Low-Carb 4 Ingredient Peanut Butter Cookies is a quick and easy, dairy-free, paleo, and gluten-free recipe with video.  These cookies are low-calorie and have 100 calories and 1 gram of net carbs! This dessert is perfect for ketosis and the ketogenic diet.

Course Dessert, Snack
Cuisine American
Keyword keto cookies, keto dessert, low carb, peanut butter cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15
Calories 102 kcal
Author Stay Snatched

Ingredients

  • 1 cup natural, unsweetened peanut butter I use Smuckers. Truly, natural peanut butter should have oil and require you to stir. You can also use nut butters, such as almond.
  • 1/2 cup zero-calorie sweetener I used Swerve. Swerve measures cup for cup like regular, table, refined sugar. If you use something like stevia, you will have to convert this serving into a much smaller allotment.
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.

  2. Combine the ingredients in a large bowl. Stir to mix well.

  3. Make 12-15 balls using the cookie dough. (If you prefer really flat cookies you should aim for 15. Slightly thicker cookies will result in about 12 cookies). An ice cream scoop works well, so does rolling the balls in your hands.

  4. Line a cookie sheet with silicone baking mats. You can also use parchment paper. Place the cookie dough on the cookie sheet. Make sure the cookies do not touch.

  5. Use a fork and press down on each ball of cookie dough. Create crisscross imprints in the cookie dough to flatten the balls.

  6. Bake for 12-15 minutes until the cookies are golden brown. Mine were ready around 13 minutes.

  7. Remove the cookie sheet from the oven. Allow the cookies to cool for 1-2 minutes on the cookie sheet before removing.

  8. After 1-2 minutes place the cookies on a cooling rack to fully cool.

Recipe Video

Recipe Notes

I typically use unsweetened almond milk for everything. It pairs wonderfully with these cookies and is keto friendly.

If you would like cookies with chocolate chips use 1/4 cup and simply fold in the chocolate chips right before you mold the cookie dough into balls.

 

 

instant pot low carb banana nut bread

Easy, Instant Pot Low-Carb Banana Nut Bread

27

 This post may contain affiliate links. Please read my full disclosure here.
 
Easy, Instant Pot Low-Carb Banana Nut Bread is a quick pressure cooker recipe for homemade, healthy dessert with fruit. This bread is soft, moist, and delicious. You can even spread it with butter and serve it for breakfast!
Never miss an Instant Pot recipe! Follow Stay Snatched on Instagram here. 
Like Stay Snatched on Facebook here.

This Instant Pot Low-Carb Banana Nut Bread was developed because it is entirely too hot outside to turn on the oven! It has been 100 + degrees in Kansas City for a long time now! Ok, maybe it has only been a week or two, but with these recent heat advisories, it definitely feels like it has been an eternity.

Instant Pot recipes have been my saving grace this summer. I can still enjoy a lot of my favorite recipes without having to sweat it out in a stuffy kitchen.

Calories: 182     Fat: 7G      Net Carbs: 10G      Protein:  11G
Here is the pan I used for this reicpe. I have used it for Instant Pot Cheesecake, too! LIFESAVER!
 
 

instant pot low carb banana nut bread

 
Growing up, my mom made banana nut bread often. Vividly, I still remember the old and tattered, yellow cookbook that she used for a lot of her recipes. She still has this cookbook today! It pre-dates me and is well over 30 years old.
 
Most Sunday mornings, my mom would whip together a small batch and throw it in the oven for my brothers and me before church. Before leaving for church, I would spread butter over a warm slice. Oh, the nostalgia! 
 
 
instant pot low carb banana nut bread
 
I created a similar vibe this past Sunday and whipped up this banana nut bread early in the morning. Sunday brunch plans were on the agenda for the early afternoon, so I had to exercise self-restraint and limit myself to just one slice. 
 
instant pot low carb banana nut bread
 
I did a few things to lighten up this recipe. Instead of white flour, I used Bob’s Red Mill Low-Carb Baking Mix. Using this mix, I was able to obtain really favorable macros for this recipe. This is my first time using this baking mix.
 
I will definitely use it again in future recipes. Also, instead of using a full stick of butter, my mom’s recipe calls for this 🙂 I used 2 tablespoons and substituted the remaining serving for unsweetened applesauce. I have used applesauce in place of butter in a lot of my dessert recipes. It works really well.  Greek yogurt is a great option, too. Next up sugar….I used a lot less.

 

 

instant pot low carb banana nut bread

  
instant pot low carb banana nut bread
The bananas you select for this recipe are VERY important. You want bananas that are fully ripe, to the point the bananas look like they are going bad. In hindsight, I believe this is why my mom made banana bread on Sundays. She was using the leftover bananas that remained from our “cereal with sliced bananas” breakfast that we ate each morning before school.
 
Fully ripe bananas are usually much sweeter than the greenish-yellow bananas, or even the fully yellow bananas. Brown spots indicate the sugar content has risen. This supports my take on why you should not have to add a ton of sugar to this recipe. A fully ripe banana does a lot of that work for you.
 
I was provided free samples of the baking mix used in this recipe from Bob’s Red Mill. All opinions are my own.
 
 
Pin Me  🙂 
instant pot low carb banana nut bread
 
Follow Stay Snatched on Instagram Like Stay Snatched on Facebook Follow Stay Snatched on Pinterest

Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY! 

instant pot low carb banana nut bread
3 from 1 vote
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Instant Pot Low-Carb Banana Nut Bread

Instant Pot Low-Carb Banana Nut Bread is an easy pressure cooker recipe for homemade, keto friendly, healthy dessert with fruit.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 182 kcal
Author Stay Snatched

Ingredients

  • 2 cups Bob's Red Mill Low-Carb Baking Mix
  • 2-3 medium bananas fully ripe and mashed, enough to produce 1 cup
  • 2 tablespoons butter room temperature
  • 2 eggs
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup sugar (substitute for Stevia for less carbs)
  • 1/4 cup chopped nuts I used pecans
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. In a mixing bowl, mix sugar, softened butter, unsweetened applesauce, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.

  2. Add the mashed bananas to the wet ingredients. Fully mix.

  3. Add the dry ingredients to a separate bowl and stir to combine.

  4. Add the dry ingredients to the wet ingredients. Beat for a short while until combined.

  5. Fold in the nuts. 

  6. Grease the 7 inch pan. Add the mixture to the pan.

  7. Cover the top of the pan with foil to prevent water from getting into the bread. 

  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).

  9. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.

  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  11. Set the Instant Pot on manual, 50 minutes.

  12. After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

 

avocado brownies with milk on a brown cutting board

Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)

24

 This post may contain affiliate links. Please read my full disclosure here.

Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free) with VIDEO is an easy recipe for low-carb brownies that are free of refined sugar. These brownies only have 3 grams of net carbs per serving! They are also loaded with monounsaturated fat.

   Calories: 161       Fat: 14G      Net Carbs: 3G      Protein:  4G

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I have been in love with my Brownie Bar Pan from Amazon! Are you looking to create beautiful brownies, that do not require any cutting? Click the link above!

cacao powder and cacao nibs

First things, first….I would encourage you not to scoff at the total fat listed in the macros above. This recipe is loaded with monounsaturated fat that is found within the avocado, coconut oil, and almonds (from the almond butter used). That is the good fat! 

unsweetened almond butter

Summer is around the corner. I have been getting a lot of requests for keto recipes. I am also often asked for dessert recipes. I know a lot of you guys would like to be able to indulge in dessert while still keeping your waist tame and snatched! So here you go.

swerve organic zero calorie sweetener

I have been seeing a lot of dessert recipes using zucchini and avocado lately. I have even seen avocado cookies! Zucchini was very intriguing because I love it! I will probably come up with a zucchini bread recipe at some point. I decided to give avocado brownies a whirl.

uncooked avocado brownies in a pan

What I love about these brownies is the TEXTURE. Once you start to mix the batter you will see exactly what I mean. The batter is super gooey and results in the perfect inside brownie texture.

avocado brownies with milk on a brown cutting board

I also love that the brownies aren’t overpowered with chocolate. If you are a chocolate fanatic, no problem! Use a little more sugar-free chocolate chips. 

avocado brownies with milk on a brown cutting board

Will these brownies taste like avocado? Not exactly. The avocado does a great job in the texture production area. No butter is used in this recipe, though I use coconut oil. Think of the avocado as the agent…..loaded with health benefits.

For the last few months I have heard a lot about Swerve Sweetener. Swerve is a zero-calorie sweetener with erythritol. I had to do some research about this. I had lumped erythritol into a bucket with the other sugar alcohols, but it actually appears to work differently. Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy. 

avocado brownies with milk on a brown cutting board

According to Swerve’s website, the product is non-glycemic, natural, diabetes friendly, easy to digest, measures like sugar, and TASTES LIKE SUGAR.

Those last two were the most important for me. I have been using stevia for years. I really like it, but sometimes I am overwhelmed with conversion calculations. And although (for me) the after-taste is slight, stevia does still have an after-taste.

avocado brownies with milk on a brown cutting board

Here is a link to the zero-calorie sweetener used in this recipe.  I highly recommend it!

Be sure to check out step by step video instructions here!

 

 


Pin this recipe for later here.

avocado brownies with milk on a brown cutting board
4.6 from 10 votes
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Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free)

Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free) is an easy recipe for low-carb brownies that are free of refined sugar. These brownies only have 3 grams of net carbs per serving! They are also loaded with monounsaturated fat.

Course Dessert
Cuisine American
Keyword keto avocado brownies, keto chocolate brownies, keto diet
Prep Time 10 minutes
Cook Time 25 minutes
cooling 10 minutes
Total Time 35 minutes
Servings 12
Calories 161 kcal
Author Stay Snatched

Ingredients

  • 3 eggs
  • 1/2 cup zero-calorie sweetener I used Swerve. Swerve measures cup for cup like regular, table, refined sugar. If you use something like stevia, you will have to convert this serving into a much smaller allotment. See cooking note for the amount of sugar used.
  • 1/2 cup unsweetened cocoa powder I prefer cacao powder
  • 1 1/2 cups ripe avocados For me this was 1 1/2 avocados
  • 1/4 cup coconut oil
  • 1/4 cup natural almond butter You can also use organic, natural peanut butter
  • 3/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • cacao nibs, sugar-free chocolate chips, nuts optional for sprinkled topping

Instructions

  1. Preheat oven to 350 degrees.

  2. Spray brownie pan with cooking oil. If using a baking dish, use an 8 x 8 or 9 x 9 with parchment paper. 

  3. Add all of the ingredients to a blender.

  4. Blend for 30-60 seconds until the batter is smooth. Depending on the type of blender or food processor you use, you may have to blend for about 20 seconds, open the blender, and stir the ingredients, and then blend for an additional 10 to seconds. The batter will be thick and smooth. Make sure to scrape down the sides.

  5. Spoon the batter into the brownie pan or baking dish. 

  6. Flatten the batter with a knife or spoon. Sprinkle with any toppings. Sugar-free chocolate chips or nuts work well. I used cacao nibs.

  7. Bake for 22 -25 minutes. Mine were ready around 23 minutes. You can use a toothpick to check if the brownies are done. Insert the toothpick in the middle of a brownie. Remove it and examine if the toothpick has any uncooked batter.

  8. Cool for 10-15 minutes before removing the brownies from the pan.

Recipe Video

Recipe Notes

If you prefer really sweet brownies add additional sugar. 1/2 cup produces a light sweet taste, add more sugar if you prefer really sweet.

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