Copycat Sugar Free Desserts: What you crave most 9781685153908, 9781685153892, 9781685153915, 1685153909

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  Charleston, SC www.PalmettoPublishing.com

  Copycat Sugar-Free Desserts: What You Crave Most

  Copyright © 2022 by Joyce Marcellus

  All rights reserved

  No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form by any means–electronic, mechanical, photocopy, recording, or other– except for brief quotations in printed reviews, without prior permission of the author.

  First Edition

  Hardcover ISBN: 978-1-68515-390-8 Paperback ISBN: 978-1-68515-389-2 eBook ISBN: 978-1-68515-391-5

DEDICATION

  T o my cupcake, best friend, niece Audree, who is my constant motivation to leave her my legacy. Her eyes light up when she sees me create desserts, and she is my best taste tester! I dedicate this book to her, at four years old. I want her to look at this book when she can read and be proud of her and remember we are unstoppable. The universe did not plan for me to have children by birth. But I have had you, Audree, since you were three months old, and I love you more than I can show you! Thank you for letting me be your Nannie!

 

CONTENTS

  Introduction

  CAKES

  Vanilla Cake

  Cake Flavor Variations: Red

  and Birthday Cake (aka Funfetti)

  FILLINGS & ICING

  Buttercream

  Buttercream Variations: Peanut

  Cream Cookies and

  Salted and Chocolate Cream Cheese

  Stable Whipped Cream

  Strawberry Preserve (Jam)

 

Lemon Custard

  COPYCAT CANDY BARS

  3 Musketeers

  Tootsie Roll

  Snickers

  Milky Way

  Twix

  Butterfinger

  LATIN AMERICAN DESSERTS

  Bolillos

  Churros

  Conchas/Manteconchas

  Strawberry Tamales

  Tamale Flavor Variations: “Pina” (Pineapple), Corn

  Salvadorian Quesadilla “Cheese Bread Dessert”

  PASTRIES

  Peanut Butter Ganache Cheesecake Turtle

  Sugar Cookies (Rolled Out)

  Cookie Flavors Variations: Red

  Gingerbread, and Birthday

  Chocolate Chip Cookies

  Donuts

  HOLIDAY IDEAS & DESSERTS WITH DECORATING

  Valentine’s Day Candy Hearts and Bark

  Easter Cadbury Creme Eggs

  Cinco de Mayo Margarita Tres Leches Cupcakes

  Pineapple Upside Down Celebration Cake

  Halloween Bloody German Chocolate Cake

  Thanksgiving Pumpkin Pie

  Gingerbread Cookies

  BOXED CAKE MIX RECIPES

  Cookie Cake Mix

  Pie Crust

  Cherry Dump Cake

  Acknowledgments

  About the Author

  Resources

  Index

  INTRODUCTION

  H ow can anyone be sad when baking or playing with sugar! I remember being in high school and saying I wanted to own a bakery, oh how I wish I pursued it then. Fast forward to 2009, I was working in accounting in a white-collar world. It had no longer served a purpose for me. The money was great, but I felt miserable. After work, I would spend hours watching baking and cake decorating television shows. I decided that I want to try to become a pastry chef. I visited a local art and culinary campus and took their tour. When we sat to discuss pricing, I was like, “hold up Joyce, how can you invest over 20k for a pastry chef degree, when you have no idea if you can bake or decorate”. So, I went to a local craft store and took a couple of courses on decorating. I knew that very moment I touched cake, that it was my calling. As I began to practice, my coworkers became my testers and eventually my clients. I quickly mastered decorating; however, baking became my newest challenge. I spent the next couple of years mastering and perfecting my recipes. After my father passed away, I decided to pursue my dream of owning a bakery. I started Toxic Sweets Shop, an at home business. After 13 years of creating custom sweets and cakes for clients. I began to teach, travel, and compete all over the states. In pursuing my dream, I began to neglect myself. Baking had brought me joy and heartache.

  September 4, 2017, I decided to make a change. I started my journey to selflove. By 2019, I had already lost one hundred pounds and competed in my first powerlifting meet. Lifting weights became part of who I am. I was ready to focus on how I ate, that year I started the ketogenic diet. The transition was

easy for me when it came to giving up sugar. After years of licking buttercream icing from my arms and fingers, I no longer enjoyed it.

  When I first came into the keto community, I would not share any of my history of making cakes or even being on national television. I wanted to leave that in the past. I was on a different journey, and it no longer involved my cake world. Little did I know that I would find my passion for baking again. I started to realize I had all the tools and knowledge to recreate any single candy, dessert, and/or chocolate bar. All I needed was the push and a purpose.

  As I started to bake again my excitement to copycat every single dessert became my newest passion and challenge. I am known as La Bruja in the keto/low-carb community which I have been part of the last three years. I have mastered every single dessert your heart would desire and it is all SUGAR-FREE!!

  Every recipe is designed to be easy to recreate. I have done all the challenging work of mastering each recipe. You will never miss an authentic version again. I provide easy “key” flavor variations so that you can easily change the flavors without the need to look for another recipe. Whether you are craving butterfingers or a concha, I got you covered. It was important for me to not just provide the most popular treats and desserts, but to include sweets from my Latin culture, such as sweet tamales. This cookbook is not just for those living a keto/low-carb lifestyle but for anyone looking to save the carbs and cut sugar out of their life, for good! It is diabetic friendly and many of the recipes are dairy-free.

  Put your favorite apron on and get to baking! Always remember I am just a direct message away if you ever need help. This is not just a cookbook but your access to your own private pastry chef!

 

 

VANILLA CAKE

  12 servings

  The original recipe was created for Paola, my first closest friend in the keto community. I was at a point in my life where I had lost my passion for cakes. But when I met Paola, she had this huge love of sweets. And being the pleaser I am, I knew I had to bake for her. I had the tools, and all I needed was the push.

  Tools Whisk Measuring spoons and cups 2 bowls Round cake pans: two 4" (or one 6" or one 8") Spray release Parchment paper Foil

 

  Ingredients

  Dry 1½ cups fine almond flour 2 tablespoons coconut flour 2 tablespoons sugar-free vanilla pudding (or flavored protein powder) 1½ tablespoons baking powder ½ cup sweetener ½ teaspoon xanthan gum ½ teaspoon salt

  Wet ¼ cup non-dairy milk (or water) 3 large eggs, room temperature 1 teaspoon mayonnaise (optional, for added moisture)

1 tablespoon avocado oil 1 tablespoon vanilla extract

  Directions

  Preheat the oven to 350°F.

  Prepare the cake pans with spray release. Cut a piece of parchment paper the size of the base of your cake pan to add to the bottom.

  In a bowl, whisk the dry ingredients, and in a separate bowl, mix the wet ingredients. Once well mixed separately, combine the dry with the wet ingredients and mix well.

  Pour the batter into the prepared cake pans, and bake for 30 to 35 minutes.

  Check the center with a knife to make sure it is done. It may need an additional 5 minutes. Allow the cake to cool before icing or consuming.

  Tips and Techniques

  Cover the base of cake pans with foil. It allows the cake to bake at a slower rate.

  Make sure not to open the oven too soon, or the cake will sink in the middle.

  The size of the pan used will vary the baking time.

 

Frost the cakes with your favorite buttercream. (See page 8 for buttercream recipes.)

  Store the cakes wrapped in plastic wrap in the fridge for 3 to 4 days or in the freezer for 3 months.

 

Cake Flavor Variations

  Lemon

  Add 1 tablespoon fresh lemon juice, 1 teaspoon of lemon zest, and replace the mayonnaise with 1 teaspoon of sour cream.

 

Coffee

  Add 1 tablespoon instant (decaf) coffee and replace the nondairy milk with ¼ cup of cooled brewed coffee.

 

  Birthday Cake (aka Funfetti)

  Fold in sugar-free sprinkles after the batter is all combined.

 

  Red Velvet

  Replace the coconut flour and powdered sweetener with ¼ cup of Hershey’s cocoa powder, unsweetened. Add 1 teaspoon of instant (decaf) coffee and 10 drops or more of red food coloring. Replace the mayonnaise with 1 teaspoon of sour cream.

 

  Chocolate

  Replace the coconut flour and powdered sweetener with ¼ cup Hershey’s cocoa powder, unsweetened. Add 1 tablespoon of sugar-free chocolate syrup (optional) and 1 teaspoon of instant (decaf) coffee.

 

  Strawberry

  Reduce the vanilla extract to ½ teaspoon, add in 1 tablespoon of strawberry flavoring and replace the vanilla pudding with sugar-free strawberry pudding or Jell-O.

 

 

BUTTERCREAM

  Yield: 1½ to 2 cups

  First, there is nothing like real buttercream. This is not your store-bought container of icing. It is even better! You will want to lather yourself with it…

 

  Tools Stand mixer or hand mixer Measuring spoons and cups

 

Ingredients 1 cup butter (2 sticks), room temperature 1½ cups powdered sweetener 1 tablespoon vanilla extract 2 tablespoons heavy cream Pinch of salt

  Directions

  Cream the butter with a stand or hand mixer for around 5 to 6 minutes. The butter should be pale in color.

  Add in the heavy cream, vanilla, and powdered sweetener—starting the mixer slowly to not get powdered sweetener everywhere,

  Cream for another 5 minutes until light and fluffy.

  Tips and Techniques

  If you have added too much liquid and the consistency is too runny, you can fix it by adding more powdered sweetener.

  If it is too dry and the consistency is too thick, add more heavy cream. Always start with a tablespoon at a time.

  Store buttercream in a sealed container in the fridge for 1 week. To use it, leave it out at room temperature for at least 30 minutes.

 

Buttercream Variations

  Strawberry

  Replace vanilla with strawberry flavoring. For a richer strawberry flavor, replace 1 tablespoon of heavy

cream with 2 tablespoons of strawberry purée that has been strain. (See page 13 for strawberry preserve recipe.) And add in ½ cup extra powdered sweetener.

 

  Lemon

  Replace the vanilla extract with fresh lemon juice. Add 1 teaspoon of lemon zest.

 

  Salted Caramel

  Fold in 1 to 2 tablespoons of caramel. (See page 21 for my caramel recipe, or use any sugar-free caramel syrup.

 

Mocha

  Add 1 teaspoon of instant (decaf) coffee when adding the heavy cream.

 

  Cream Cheese

  Replace ½ cup of butter with 8 ounces of cream cheese (room temperature).

 

  Chocolate

 

Add ¼ cup of cocoa powder (Hershey’s cocoa unsweetened) and cream with the butter in the first step. For a richer taste, fold in a tablespoon of sugar-free chocolate syrup.

 

  Peanut Butter

  Replace 1 stick of butter with ½ cup creamy peanut butter.

 

  Chocolate Cream Cheese

  Add ¼ cup of Hershey’s cocoa powder, unsweetened when creaming the butter, and replace ½ cup of butter with 8 ounces of cream cheese (room

temperature).

 

  Cheesecake

  Replace ½ cup of butter with 8 ounces of cream cheese (room temperature). Replace the 1 tablespoon of vanilla extract with 1 teaspoon of fresh lemon juice and 2 teaspoons of vanilla extract.

 

  Cookies and Cream

  Fold in ⅓ cup of sugar-free, low-carb crumbled chocolate cookies.

 

STABLE WHIPPED CREAM

  Yield: 1½ to 2 cups

  This is my Netflix whipped cream recipe that I created! I used it on Sugar Rush “Extra Sweet” to make a bionico (fruit This was such a special moment for me because I was able to make my quesadilla “sweet cheese bread” from my mother’s country and fill it with this delight!

  Tools Stand mixer or hand mixer Measuring spoons and cups

  Ingredients 4 ounces cream cheese, room temperature ¼ cup powdered sweetener 1½ cups heavy cream 1 tablespoon vanilla extract

  Directions

  In a mixer or in a bowl with a hand mixer, cream the cream cheese and powdered sweetener for 2 to 3 minutes.

  Add in the heavy cream and vanilla.

  Whip until it has thickened and there are stiff peaks.

  Tips and Techniques

  You can make whipped cream without cream cheese. Make sure to chill the mixing bowl in the freezer for 15 minutes. Then cream the heavy cream, vanilla, and sweetener until stiff peaks.

 

 

STRAWBERRY PRESERVE (JAM)

  Yield: 1 cup

  I never understood cooking fruit until I made my first preserve. Cooking fruit intensifies the flavor. Imagine having an ice-cream sundae topped with a sweet, thick, hot strawberry syrup!

 

  Tools Small pot Whisk Heat-safe storage container or glass dish with lid Knife and cutting board

  Ingredients 1 pound of fresh strawberries, washed, hulled, and cut into small pieces ¼ cup sweetener

1 teaspoon fresh lemon juice 1 teaspoon vanilla extract

  Directions

  In a small pot, add strawberries, sweetener, lemon juice, and vanilla extract. Cook over medium heat, bring the mixture up to a boil, stirring frequently. Cook until it has a jam-like consistency and has thickened. Remove from heat and place in heat safe container.

  Tips and Techniques

  For a thicker jam, add ¼ teaspoon of xanthan gum when cooking.

  Store the jam in an airtight container, or in a heat-safe bowl with plastic wrap touching the top layer to prevent a skin from forming on top, in the fridge for 2 weeks.

  Try this recipe with any berry of your choice.

  Enjoy this sweet and savory tangy twist with any breakfast, snack, or in a layered cake.

 

LEMON CUSTARD

  Yield: ½ cup

 

When life gives you lemons, you turn them into a custard.

 

  Tools Mixing bowl Small pot Heat-safe storage container or glass dish with lid Measuring spoons and cups Plastic wrap

  Ingredients ⅓ cup fresh lemon juice ½ cup powdered allulose or sweetener 3 tablespoons butter, room temperature 1 large egg, room temperature 1 large egg yolk, room temperature 1 tablespoon vanilla extract

  Directions

  In a bowl, mix the butter and sweetener until fully combined. Then add in eggs and lemon juice. Mix well.

  Transfer the mixture to a small pot, and on low heat, whisk until it has thickened. Do not let it boil. To check thickness, dip a spoon and a layer should coat the back of the spoon.

  Remove from heat. Transfer the mixture to a bowl and cover with plastic wrap. Make sure the wrap is touching the top layer of custard.

 

  Tips and Techniques

  The recipe can be doubled.

  Use to fill pies, cookie pies, cakes, or cupcakes.

  Store in the refrigerator for up to 7 days.

 

 

3 MUSKETEERS

  Yield: 6 to 8 small bar pieces

 

I was on a chocolate bar craving after my first year of keto/low-carb  eating, and I made it my mission to make each bar I could sugar-free and low-carb!

  Tools Candy thermometer Whisk Spatula Bowls (microwave safe) Measuring spoons and cups Small pot Stand mixer or hand mixer Silicone rectangular mold or 6” square pan Parchment paper, if using a pan

  Ingredients 1½ cups granulated sweetener 6 tablespoons sugar-free vanilla syrup 2 egg whites, room temperature ⅓ cup milk sugar-free chocolate chips or dark chocolate chips, plus an additional ⅓ cup for the coating

 

Directions

  In a small pot, cook the sweetener and syrup to a “soft crack” stage— around 270°F.

  While the syrup is heating, whisk the egg whites to a stiff consistency.

  Once the mixture reaches temperature, slowly pour it into the egg whites while the mixer is on low—until fully combined and the mixture starts to thicken, around 10 minutes. Add in ⅓ cup of the sugar-free milk chocolate chips, and mix for an additional 10 to 15 minutes until it’s a broken crumb dough.

  Either use a silicone rectangle mold or a prepared 6" square pan lined with parchment paper. Pour the mixture, and set it in the fridge.

  Melt the remaining chocolate chips in 15-second intervals in the microwave until just melted. Pour the chocolate over the filling.

 

  Tips and Techniques

 

To cover all sides in chocolate, place the dough on parchment paper and use a spatula to cover it in chocolate. Let it set, then flip it over and do the bottom.

  If the filling is not setting and is still liquid, that is okay. It is still too hot. It will set as it cools.

  The filling can be poured into a mold, and it will set in the fridge. For quicker setting, place it in the freezer.

TOOTSIE ROLL

  Yield: 24 pieces

  Day two of quitting nicotine, I needed to make candies to help with the urges. Tootsie Rolls have always been a childhood favorite, especially during Halloween!

  Tools Measuring spoons and cups Bowl Whisk Spatula 24 pieces of parchment paper cut into 4”x4” squares Container for storing

 

 

  Ingredients ¼ cup sugar-free chocolate syrup ¼ cup sugar-free caramel syrup ¼ cup powdered sweetener ¼ cup Hershey’s unsweetened cocoa powder 1 tablespoon butter, melted 1 teaspoon vanilla extract ¼ teaspoon salt 1¼ cups powdered coconut milk

 

Directions

  In a bowl, mix all ingredients until a dough has formed.

  Place the dough on a cookie pan prepared with parchment paper. Add a second piece of parchment paper on top and set to the side for 10 minutes in a cool place or the refrigerator.

  After 10 minutes, take small pieces and roll them into logs.

  Wrap each piece with the prepared square parchment paper. Pinch the excess sides, and twist. Store the rolls in an airtight container in a cool place or the refrigerator for the best texture.

  Tips and Techniques

  Store the rolls for up to 1 month in the refrigerator.

SNICKERS

  Yield: 6 to 8 small bar pieces

 

I always felt that Snickers had too many layers to turn the whole candy bar

 sugar-free but when I mastered the nougat in making the 3 Musketeers, I Tools I could make the Snickers—the most desired bar! knew 6” square pan (or rectangle silicone mold) Parchment paper Candy thermometer Pastry brush Stand mixer or hand mixer Small pot Small spatula Measuring spoons and cups

 

  Ingredients

  For the Caramel ½ cup powdered allulose 2 tablespoons butter 2½ tablespoons heavy cream 1 tablespoon vanilla extract

  For the Nougat 1½ cups sweetener 6 tablespoons sugar-free vanilla syrup 2 egg whites, room temperature ¼ cup creamy peanut butter

2 tablespoons sugar-free milk chocolate chips or dark chocolate chips, to mix in ½ cup chopped peanuts 1 cup sugar-free milk chocolate chips or dark chocolate chips

  Directions

  Make the caramel: In a pan, add the allulose and cook over medium heat. Allow the sweetener to completely dissolve and begin to turn an amber color. Add the butter and mix until fully melted. Remove the mixture from the heat, and add in the heavy cream and vanilla. Mix it well and pour it into a heatsafe storing dish. Set it aside.

  Make the nougat: Whisk the egg whites until they are stiff. Set them aside. In a small pot, add the vanilla syrup and sweetener, mixing well. Using a pastry brush, brush the sides that do not touch the syrup mixture with a thin coat of butter (or coconut butter). This will ensure it does not bubble over. Insert your candy thermometer and cook the syrup on medium low heat until the mixture reaches 270°F. Once the mixture hits 270°F, turn your stand mixer on low speed and slowly add in the hot mixture. Once that is well combined, add in the peanut butter, and mix for an additional 5 minutes. Add in the 2 tablespoons of chocolate chips and mix until well combined. Set aside.

  Assembly: Prepare a 6" square pan with parchment paper. Allow the parchment to slightly hang over the edges of the pan to make the bars easier to remove. Melt the one cup of remaining chocolate chips. Pour half of the melted chocolate into the pan. Place the pan in the refrigerator (or in the freezer to set quicker). The next layer will be the caramel; pour the caramel over the set chocolate layer. Sprinkle a layer of the chopped peanuts. Place the pan in the freezer for 5 minutes. Once the peanut layer is set, pour the

nougat. Place it in the freezer for 5 minutes. Pour the remaining melted chocolate. Place it in the freezer for 25 minutes or in the fridge for 1 hour. Use the parchment handles to remove the layers from the pan. Slice and enjoy!

 

  Tips and Techniques

  For the caramel, it must be allulose; other sweeteners will result in a grainy caramel.

  Make sure to cut the parchment paper big enough to create handles.

 

 

MILKY WAY

  Yield: 6 to 8 small bar pieces

 

During my week of quitting nicotine, I created the Milky Way! It was my  top favorite growing up—the creamy caramel and that nougat. I replicated it. See below. Tools 8” square pan or silicone rectangular mold Food scale Stand mixer or hand mixer Small bowl Measuring spoons and cups Parchment paper

  Ingredients 3½ cups sugar-free milk chocolate chips or dark chocolate chips, divided 1 cup whipped cream, store-bought and frozen (Or see page 11 for my stable whipped cream recipe.) ⅓ cup caramel (See page 21 for my Snickers caramel recipe.)

  Directions

  Melt 1¼ cups of the chocolate chips. If using a microwave, melt at 15second intervals.

  In a stand mixer or with a hand mixer, whisk the melted chocolate on medium high for about 30 to 40 seconds. Add the whipped cream and mix for 60 seconds until fluffy and mixed well.

  Melt another 1¼ cups of the chocolate chips and pour it into an 8" square pan lined with parchment paper. Place the pan in the freezer for 5 minutes. Add the whipped cream mixture and spread. Pour caramel on top and set it in the fridge for 30 minutes. Melt and then add the final 1 cup of chocolate. Set in the refrigerator.

  Take out from the refrigerator, slice, and enjoy!

 

  Tips and Techniques

  You can use frozen whipped cream; you will need two tubs.

  For melting the chocolate using the double boiler method, use a small pot with no more than 1" of water and heat over medium high heat. Place a bigger heat-safe bowl over the hot water, the bowl should not touch the boiling water, it could overheat the chocolate. Reduce the heat to medium low. Add the chocolate chips and stir until it has fully melted.

 

 

TWIX

  Yield: 6 to 8 small bar pieces

 

Sometimes miracles play a part in creating these recipes, and sometimes I  got a couple of Twix up my sleeve!

  Tools 8” square pan or rectangular silicone Parchment paper 2 bowls Cookie sheet Spatula Measuring spoons and cups Avocado oil spray Plastic wrap

  Ingredients

  The Cookie Dough ¾ cup almond flour

¼ cup unsalted butter, softened ¼ teaspoon salt 3 tablespoons sugar-free maple syrup ½ teaspoon vanilla extract

  Filling and Topping 1 batch caramel from the Snickers recipe on page 21 1 cup sugar-free milk chocolate chips or dark chocolate chips, divided

  Directions

  Make the cookie dough: In a bowl, add the cookie dough ingredients and mix well. Wrap the dough with plastic wrap and store it in the refrigerator for an hour.

  When ready to bake, preheat the oven to 350°F. Place the cookie dough between pieces of parchment paper that have been lightly greased with avocado oil, and flatten the dough into an 8" square. Remove the top layer of parchment paper, and place the flattened dough, with the parchment paper underneath, on a cookie sheet. Bake for 12 to 15 minutes. The edges should be golden. Allow the cookie to cool, and then place it in the refrigerator for 10 to 15 minutes.

  Melt ½ cup of the chocolate and pour it into an 8" square pan lined with parchment paper. Allow it to fully set in the freezer for 5 minutes. Pour the caramel next and place it in the freezer for 15 minutes. Melt the remaining ½ cup of chocolate, pour it over the top, and set it in the refrigerator for 30 minutes to an hour.

 

Slice and enjoy!

  Tips and Techniques

  If you want to make bars, cut the layers into small bars prior to adding the top chocolate layer.

  Store the Twix in airtight containers for 7 to 10 days or in the freezer up to 30 days.

 

 

BUTTERFINGER

  Yield: 6 to 8 small bar pieces

 

I invented the Butterfinger recipe for my friend Ashley, she had mentioned  it is the one bar she craves. Out of all my sugar-free chocolate bars, this is a must-make! Tools 8” square pan or rectangular silicone mold Candy thermometer Small pot Parchment paper Small bowl Measuring spoons and cups Pastry brush

  Ingredients 1 cup sugar-free maple syrup ⅛ teaspoon cream of tartar 1 cup creamy peanut butter ¼ teaspoon salt 1 cup sugar-free milk chocolate chips or dark chocolate chips, divided 1 tablespoon butter or coconut oil, room temperature

 

  Directions

  Prepare the 8" pan with parchment. Set aside.

  In a small pot, heat the maple syrup and the cream of tartar only until it dissolves. Using a pastry brush, brush the sides that do not touch the syrup mixture with a thin coat of butter. This will ensure it does not bubble over. Insert a candy thermometer. Over medium low heat, boil the syrup to around 285°F or as soon as it starts to turn a darker amber color. (Keep an eye on the syrup since it will burn easily) Remove it from heat, and immediately mix in the peanut butter and salt. Pour the mixture onto the prepared parchment-line pan, and press and shape it into how thick you want the bars. Work quickly for the syrup sets fast. Place it in the refrigerator for an hour.

  Cut the set mixture into bars or leave it as a big square. Melt ½ cup of chocolate, and use a spatula, to spread it onto one side of each bar. Let it set, and then flip the bars over and repeat with the remaining chocolate.

Set the bars in the refrigerator for 30 minutes or until the chocolate has set.

  Tips and Techniques

  You can use sugar-free vanilla syrup. Add in 5 drops of maple extract or flavoring.

 

BOLILLOS

  Yield: 4 mini bolillos (rolls)

  You cannot have menudo or posole without fresh bolillos! Every New Year, my mom makes posole and chow mein, and we go to our favorite deli and get bolillos.

  Tools Bowl Cookie sheet Parchment paper Kitchen towel Gloves Knife Measuring spoons and cups Spatula

 

  Ingredients 1½ cups plus 6 tablespoons keto wheat flour 1 tablespoon instant yeast ½ cup plus 2 tablespoons warm water 2 tablespoons avocado oil ½ teaspoon salt ½ teaspoon vanilla extract (It helps cut the wheat taste.) 1 large egg, room temperature 1 teaspoon sweetener

  Directions

 

In a bowl, combine the yeast, warm water, oil, and vanilla, and allow it to sit for 10 minutes. After 10 minutes, add the egg, flour, and salt. Knead for 5 to 10 minutes. Separate the dough into 4 parts, and shape each into oval football shapes. Place them on a parchment-lined cookie sheet. Cover for 30 minutes with a kitchen towel.

  Preheat the oven to 425°F. Cut a center slit in each bolillo, around 3" in length, not deep. Bake for 10 to 12 minutes.

  Enjoy warm or cool!

  Tips and Techniques

  The recipe can be doubled.

  Toast the rolls on a pan with butter. They make such good tortas!

  Video tutorial: https://www.instagram.com/reel/CJEHbbHAOzG/

 

CHURROS

  Yield: 24 pieces (2" size)

  My husband and I had been on this Downtown Disney kick. We enjoyed dining out at this popular destination right outside of the Disneyland theme park, and would finish off dinner with a warm, fresh churro.

 

  Tools Piping bag (zip-lock) 1M piping tip or large star tip Small pot Spatula Whisk Small bowl Plate Measuring spoons and cups Paper towels

  Ingredients ¼ cup butter, room temperature ½ cup water, room temperature ½ cup plus 2 tablespoons Carbquick baking mix ⅛ teaspoon salt ½ teaspoon vanilla extract ⅛ teaspoon cinnamon 1 large egg, room temperature Oil for frying

  Cinnamon Mixture ⅓ cup granulated sweetener 1 teaspoon cinnamon

  Directions

  Make the cinnamon mixture: In a small bowl, add the granulated sweetener and cinnamon, and mix well. Set aside.

  In a small pot, add the water, salt, cinnamon, vanilla, and butter. Heat to a rapid boil. Add in Carbquick baking mix and mix with a spatula until a soft dough forms. Remove the dough from heat. Allow it to cool for 5 to 6 minutes. Add the egg and mix until it is a thick batter, and the egg is well combined.

  Heat the oil over medium low heat in a shallow pan, with at least 1" or 2" of oil. Add the batter to the piping bag prepared with the 1M or large star tip. Pipe the batter into the hot oil. Turn until all sides are golden brown.

  Set the churros on a paper towel to drain oil, then toss them in the cinnamonsugar mixture.

  Enjoy warm.

 

 

Tips and Techniques

  Alternative flour is the keto wheat flour.

  For a delicious dip, see my caramel recipe on page 21.

CONCHAS/MANTECONCHAS

  Yield: 12 manteconchas (or 6 large concha’s)

  I was born and raised in Long Beach, California. My first language was Spanish, and I grew up in a Mexican household with a delicious traditional food always in the kitchen. Both my childhood caretakers were from Mexico, and sweet bread for breakfast was a must!

  Tools Food scale Cupcake pan or cookie sheet Cupcake liners or parchment paper Plastic wrap Pizza cutter or circle cookie cutter 2 bowls Kitchen towels Measuring spoons and cups

 

  Ingredients Dough 7 grams instant yeast (1 entire packet) 150 grams half-and-half, lukewarm (¾ cup) 35 grams butter, softened (¼ cup) 49 grams allulose or sweetener (⅓ cup) 1 tablespoon vanilla extract Pinch of salt 1 large egg, room temperature 1 teaspoon cinnamon 300 grams Carbquick baking mix Topping 70 grams powdered sweetener (½ cup) 100 grams butter (plus more), room temperature (½ cup plus 2 tablespoons)

½ teaspoon vanilla extract 80 grams coconut flour or lupin (½ cup plus 1 tablespoon) Food coloring (optional)

 

  Directions

  Warm the half-and-half in the microwave (or in a small pot) to lukewarm. Dissolve the yeast in the warm half-and-half. Add in all the remaining ingredients and knead into a dough. Knead for 10 minutes. Divide the dough into 12 balls (45 grams each) for manteconchas. (Or for concha’s, divide the dough into 6 larger discs.) Place the dough in the cupcake liners. Cover and set aside.

  Make the topping: In a bowl, mix the powdered sweetener, butter, vanilla, and coconut flour to make a dough. Add the optional food coloring, if using, and mix well. Using a 4"x4" piece of plastic wrap, take around two tablespoons of the topping dough, roll it into a ball, add it to one side of the plastic wrap, and

press it into a flat disk. If you notice the dough is crumbly, add in more butter. (See the tips.) Place the topping onto the dough in the cupcake liners and make slice details with a pizza cutter or round cookie cutter. Allow it to sit covered with a kitchen towel for 60 minutes.

  Bake at 350°F for 12 to 15 minutes. Allow to cool and enjoy! Even better the next day!

  Tips and Techniques

  The topping thickness should be ¼”.

  For best results use a food scale.

  If topping is not staying on, use an egg wash—1 egg mixed with 2 tablespoons of water—to function as a glue.

  If making them into larger conchas, the dough can spread.

  For a chocolate topping, replace half of the powdered sweetener with Hershey’s unsweetened cocoa powder.

  Check out my TikTok reels for a video tutorial. Part 1: https://vm.tiktok.com/ZMRRUVqfo/ Part 2: https://vm.tiktok.com/ZMRRU7MXM/

 

 

STRAWBERRY TAMALES

  Yield: 12 tamales

 

I wanted to make these because corn tamales are my favorite during the  holidays! When I first made the dough, I knew these were perfect! Tools Tamale pot Spatula Large pot of water, room temperature Bowl Measuring spoons and cups Mug Paper towels Pastry brush

  Ingredients Bag of corn husks 4 ounces cream cheese 4 cups almond flour 1 cup manteca 2 tablespoons baking powder ¼ teaspoon salt 1¼ cups mozzarella ¼ cup strawberry purée (See page 13) 1 tablespoon vanilla extract 1 tablespoon strawberry flavoring 1 cup powdered allulose

 

Directions

  Soak the corn husks in the large pot of water.

  In a microwave-safe bowl, add the mozzarella and cream cheese and melt at 30-second intervals. Once the cheese has melted, add in the remaining ingredients. Taste the dough and adjust to taste.

  Dry each husk with a paper towel. Apply a thin layer of manteca to the dry husk. Take the husk, add around ¼ to ⅓ cup of the dough, and spread the dough using your hand or a spatula. Leave ½" border on both sides of the husk and top and bottom. Very carefully fold vertically, so both ends unite. Feel where the dough stops and fold the narrow part downward.

  Prepare your tamale pot with enough water, just below the steamer insert. Add a mug o the center, filled with enough water to create a weight. Stand the tamales around the mug. Cover the top with extra husk leaves, to prevent condensation dripping into the wrapped tamales. Cook over medium low heat for 45 to 60 minutes.

  Tips and Techniques

  Buy 2 bags of corn husks. Not all husks are equal in size.

  Adjust to taste by adding more strawberry flavoring.

 

 

Tamale Flavor Variations

  Corn

 

  Leave out the strawberry purée and strawberry flavoring. Add 1 to 2 teaspoons of cornbread flavoring, and add ½ teaspoon lemon juice.

 

  Chocolate

 

  Omit the strawberry purée and strawberry flavoring. Add ⅓ cup Hershey’s unsweetened cocoa powder, and reduce the ⅓ powdered sweetener to ¼ cup. Add 1 tablespoon of instant (decaf) coffee.

  Optional: add . cup of sugar-free milk chocolate chips.

 

  “Pina” (Pineapple)

 

  Leave out the strawberry purée and strawberry flavoring. Add 2 tablespoons pineapple flavoring (or to taste)

  For added texture: Boil 1 chayote with 1 tablespoon of pineapple flavoring and 2 drops of yellow food coloring. Boil it until, fork tender. Strain the chayote and run it through the juicer. Fold it into the dough.

 

  STRAWBERRY EMPANADAS

  Yield: 6 to 8 empanadas

 

During my childhood, I grew up eating empanadas. My mom learned from a coworker how to make empanadas, but at that time, they had to make the flour from scratch. There was no self-rising flour. These are recipes that I can pass on to my niece and nephew, and they are low-carb!

  Tools Rolling pin Parchment paper Cookie sheet Avocado oil spray Measuring spoons and cups Large zip lock bag Knife or pizza cutter

  Ingredients

  Filling ½ cup whipped cream cheese ¼ cup sweetener 1 teaspoon vanilla extract ⅓ cup or less of strawberry jam (See page 12 for my recipe, or use storebought sugar-free jam)

  Dough 1¼ cups Carbquick baking mix 3 ounces butter, room temperature 2 tablespoons cold water

 

 

  Egg Wash 1 large egg 2 tablespoons water

  Simple Syrup ¼ cup water

¼ cup granulated sweetener or allulose

  Directions

  Make the dough: Mix the Carbquick and butter using a fork. Add the cold water and mix until dough forms. Flatten the dough, and place it in a plastic bag. Store the dough for 2 hours or overnight in the refrigerator.

  When ready to bake, preheat the oven to 350°F.

  Make the filling: mix the cream cheese with the sweetener and vanilla until fully mixed.

  Take the dough out of the refrigerator. Between two parchment papers lightly sprayed with avocado oil or dusted with more flour, roll the dough into a thin layer. Cut 5" circles. Spread about 2 tablespoons of the cream cheese mixture and 2 tablespoons of the strawberry jam on one side, leaving the edges free to seal. Using the egg wash mixture, brush the edges. Fold in half. Place the empanadas on a parchment-lined cookie sheet. Chill them in the refrigerator for 10 minutes, then using a fork, press the edges to seal. Cut 3 slits on top of each empanada, and brush with egg wash.

  Bake for 15 to 20 minutes until golden brown. While baking, make the simple syrup: combine the sweetener and water in a small pan, and heat until the sweetener is fully dissolved. Once the pastries come out of the oven, brush them with the simple syrup. Enjoy the warmth!

  Tips and Techniques

 

If the dough becomes hard to work with, place it back in the refrigerator for 10 minutes.

SALVADORIAN QUESADILLA “CHEESE BREAD DESSERT”

  Yield: 12 servings

  My mom is from El Salvador, and my favorite dessert from her country is the quesadilla! We drive to a particular location in El Salvador, Rosario de la Paz, to pick up the absolute best! And when I travel, my aunt loads up my luggage with quesadillas and

 

 

  Tools 9”x11” pan Parchment paper Measuring spoons and cups Spray release Bowl Whisk Spatula

  Ingredients 1½ cups almond flour ½ teaspoon salt ¼ cup avocado oil, room temperature 1 tablespoon butter, room temperature 2 teaspoons mayonnaise 1 tablespoon vanilla extract ¼ cup sweetener

½ cup fresh queso fresco, crumbled ½ cup parmesan cheese, grated 2 large eggs, room temperature ½ cup sour cream 1 teaspoon baking powder 2 tablespoons cream cheese, softened ¼ teaspoon cinnamon 1 tablespoon (or less) sesame seeds

  Directions

  Preheat the oven to 350°F and prepare a pan with spray release and/or parchment.

  In a bowl, add all listed ingredients, and mix well.

  Pour the mixture into the prepared pan, and sprinkle sesame seeds on top.

  Bake for 20 to 25 minutes. Check the center to make sure it is done. Remove the quesadilla from the oven and let it cool.

  Tips and Techniques

  Taste the batter, and add more cheese or cinnamon if needed.

  The quesadillas reheat great: Over medium low heat, add butter to a skillet. Add a slice of quesadilla. Flip back and forth until fully heated.

 

 

 

PEANUT BUTTER GANACHE CHEESECAKE TURTLE

  Yield: 12 servings

  This recipe is so special to me because I am on the back of the actual bag of the sugar-free peanut butter chips of the ChocZero product! This is such an exciting moment for me! It’s like I have my own product!

 

  Tools Round springform pan Bowl Stand mixer or hand mixer

Spray release Measuring spoons and cups Spatula

  Ingredients Peanut Butter Ganache 6 ounces sugar-free peanut butter chips ⅔ cup heavy cream Cheesecake 2 (8-ounce) packages cream cheese, room temperature 1 cup powdered sweetener 1 tablespoon vanilla extract Pinch of salt ¼ cup creamy peanut butter Crust 1½ cups almond flour ½ cup walnuts, chopped ¼ cup sweetener 1 teaspoon vanilla extract 3 tablespoons butter, room temperature 1 large egg, room temperature Pinch of salt Toppings Homemade caramel (See page 21.) ¼ cup walnuts ¼ cup sugar-free milk chocolate chips, melted ¼ cup sugar-free peanut butter chips 4 sugar-free peanut butter cups

 

  Directions

  Crust

  Preheat the oven to 350°F. Prepare the springform pan with spray release and/or parchment paper.

  Add all the crust ingredients to a bowl and mix until a crumb texture forms. Pour the crust mixture into the springform pan, and press. Bake the crust for 10 to 12 minutes until light golden brown. Allow to cool.

  Ganache

  Add the peanut butter chips to a glass bowl. Set them aside.

  In a small pot, add the heavy cream. Cook the cream on medium low heat until it starts to just simmer. Bubbles around the edges will begin to appear.

  Remove it from the heat and pour it over the peanut butter chips. Do not mix yet; let it sit for 5 minutes. After 5 minutes, mix the ganache well. Set it aside with plastic wrap touching the surface.

  Cheesecake Filling

  In a mixing bowl, cream the cream cheese with the sweetener, ganache, and vanilla. Fold in the peanut butter—just marbled, not mixed in. Pour the filling into the crust. Allow it to set for a couple of hours or overnight.

  Once set, decorate the cheesecake with caramel, walnuts, melted chocolate, and peanut butter cups. Keep it in the fridge until ready to consume.

  Tips and Techniques

  Save time by using a low carb/sugar-free cookie mix for the crust.

  The cheesecake can be any flavor.

  Leave out the egg, in the crust for a no-bake cheesecake.

 

SUGAR COOKIES (ROLLED OUT)

  Yield: 12 to 24 cookies

  If there is a dessert cookbook, there is a sugar cookie involved. I created this recipe in 2019 when I entered my very first gingerbread house competition, and I won!

  Tools Bowl Spatula Gloves Cookie cutters Parchment paper Rolling pin Plastic wrap Measuring spoons and cups Cookie sheet Avocado oil spray

 

  Ingredients 1 cup almond flour ¼ cup granulated white or golden sweetener 1 tablespoon coconut flour 2 tablespoons powdered sweetener ½ teaspoon baking powder 1 large egg 1 tablespoon butter, room temperature 1 teaspoon vanilla extract Pinch of salt ½ teaspoon xanthan gum

  Directions

  In a bowl, add all the ingredients, and mix by hand until a dough forms. Roll it into a ball, wrap it in plastic wrap, and set it in the refrigerator for 30 minutes.

  Preheat the oven to 300°F when ready to bake. Roll out the dough between two parchment papers. Cut it into shapes with cookie cutters.

  Bake for 12 to 15 minutes.

  Let the cookies cool and then decorate!

  Tips and Techniques

  To prevent dough from sticking to parchment paper, spray lightly with avocado or coconut oil.

  See page 71 for a royal icing recipe.

 

Cookie Flavor Variations

  Birthday

 

  Add ⅓ to ½ cup of sprinkles to the already made dough.

 

Gingerbread

 

  Add ½ tablespoon ground ginger, ½ tablespoon ground cinnamon, and ¼ teaspoon ground cloves

  Optional: add 1 teaspoon of molasses.

 

  Red Velvet

 

  Replace the powdered sweetener with Hershey’s unsweetened cocoa powder, and add 5 to 10 drops of red food coloring.

  Optional: add ⅓ cup of sugar-free chocolate chips.

 

  Chocolate

 

  Replace the powdered sweetener with Hershey’s unsweetened cocoa powder, and add 1 teaspoon of instant (decaf) coffee.

  Optional: add ⅓ cup of sugar-free chocolate chips.

 

 

CHOCOLATE CHIP COOKIES

  Yield: 24 cookies

  If you did not grow up wanting Mrs. Fields or Cinnabon when you entered the mall, I am definitely aged. This here will never be a cookie like Mrs. Fields, but this is the closest you will get to enjoy, that is sugar-free and low-carb!

  Tools Bowl Spatula Whisk Plastic wrap Cookie sheet Parchment paper Measuring spoons and cups Avocado oil spray Cookie scoop Cooling rack

  Ingredients ½ cup unsalted butter, room temperature ½ cup sweetener ½ cup golden or white sweetener 3 large eggs 1 tablespoon vanilla 1 teaspoon xanthan gum 2¼ cups almond flour

¼ cup lupin flour 1 teaspoon baking powder ½ cup sour cream 1 cup sugar-free dark chocolate chips or milk chocolate chips Optional: nuts

  Directions

  In a large bowl, cream the butter, sweetener, eggs, and vanilla. Add the dry ingredients and mix well. Fold in the sour cream. Stir in the chocolate chips. Chill the dough in the refrigerator for 1 hour.

  Preheat the oven to 350°F. Prepare a cookie sheet with parchment paper.

  Spray avocado oil on your hands. This will help make rolling and shaping the dough easier. Scoop around 2 tablespoons of dough, roll, and slightly flatten.

  Bake for 10 minutes or until the edges are golden and the cookies are set. Leave the cookies on the hot cookie sheet for 5 minutes before moving them to a cooling rack.

 

  Tips and Techniques

  Check for the cookie bottoms to be golden.

  The cookies will become sturdier as they cool.

  The recipe can be cut in half.

  For alternative flours; sunflower, coconut, wheat, gluten-free, and nut-free cookies, check out https://www.choczero.com/blogs/recipes/sunflowerflour-keto-cookies

 

DONUTS

  Yield: 10 to 12 donuts

  Donuts have always been my guilty pleasure, specifically the pink sprinkle donut! There is a small donut shop by my parents’ home that makes donuts that melt in your mouth. I would drive there every morning before work and get one! This donut recipe will hit that spot!

  Tools Bowl Whisk Measuring spoons and cups Piping bag or zip lock Spray release Donut pan Foil

  Ingredients 1½ cups almond flour, sifted 6 tablespoons vanilla protein powder ¼ cup avocado oil 1½ teaspoons baking powder 3 eggs, room temperature 6 tablespoons sweetener 3 tablespoons non-dairy milk 1½ teaspoons xanthan gum 2 tablespoons vanilla Pinch of salt

  Directions

  Preheat the oven to 350°F and prepare a donut pan with spray release and base covered in foil. (See notes).

  In a bowl, add in all dry ingredients, and whisk together. Add in the wet ingredients and combine. Let the batter sit for 5 minutes.

  Add the donut batter to a piping bag or zip lock bag and pipe the donuts. Bake for 15 to 18 minutes.

  Dip the donuts in your favorite glaze or ganache!

 

  Tips and Techniques

  To change the flavors, use different protein powder flavors and their matching extract/flavoring, using the same measurements for the vanilla protein powder and vanilla extract. Or swap the protein powder for coconut flour.

  For a peanut butter ganache, see page 45.

  Cut foil to the same size of the donut pan and cover the bottom of the pan with the foil to help slow the baking. (See page 3 for a sample.)

 

VALENTINE’S DAY CANDY HEARTS AND BARK

  Yield: 50 to 75 hearts

 

Funny fact: I have never been a fan of candy “conversational” hearts, but I  found it thrilling to attempt to master them and use them to decorate a chocolate-swirl bark! Tools Stand mixer or hand mixer Bowls Measuring spoons and cups Rolling pin Whisk Spatula Cookie sheet, lined with parchment paper Silicone mini heart mold or mini heart cookie cutter Red edible marker

 

  Ingredients ¼ cup ice-cold water 1 teaspoon unflavored gelatin 1 teaspoon sugar-free vanilla syrup 16 ounces (1 bag) powdered sweetener, plus 1/3 cup for kneading Food coloring (pink, yellow, purple, blue and green) Concentrated unsweetened flavorings (such as Oooflavors or LorAnn Oils) 6 ounces sugar-free milk chocolate chips or dark chocolate chips 6 ounces sugar-free white chocolate chips 1 to 2 teaspoons avocado or coconut oil Candy sprinkles

  Directions

 

In a small bowl, add two tablespoons of cold water, and sprinkle the gelatin over it. Let it sit for 5 minutes. In a small saucepan, stir the other 2 tablespoons of water and the vanilla syrup over medium heat. Once it’s hot, remove it from heat, add in the gelatin mixture, and stir until the gelatin is dissolved. Add this mixture to a stand mixer or bowl and add 1 cup of the powdered sweetener. Mix until well incorporated. Slowly add the rest of the powdered sweetener until it turns to a paste dough. The dough will be slightly sticky, but that is where the extra powdered sweetener will help.

  Divide the dough into equal parts to color each. Add one drop of color, and the flavoring. Mix and knead with powdered sweetener dusted on the surface. Roll out the dough between two parchment papers and cut the hearts out using a small heart-shaped cookie cutter or use a silicone mini heart mold. Let it dry for 24 to 48 hours; the longer it is exposed to the air, the harder it will get.

  Once the hearts are dry, use an edible marker to write on them.

  Melt the milk chocolate in a bowl in the microwave, at 30-second intervals. Set it aside. Then melt the white chocolate in a separate bowl. Add 1 to 2 drops of pink food coloring and add in the oil. Using a cookie sheet lined with parchment, pour the milk chocolate first. Drop dollops of the pink chocolate randomly over the milk chocolate. Using a knife, make swirls to marble the chocolate. Decorate with sprinkles and add the conversational hearts. Set the bark in the refrigerator for 15 to 20 minutes.

 

  Tips and Techniques

  When using the silicon candy heart mold thick mold, the hearts can be cut in half.

  When adding flavoring, start with a small drop. Some of the flavorings can be overpowering. Just taste and adjust.

  When coloring chocolate, add more coconut oil or avocado oil if it starts to clump up.

 

 

EASTER CADBURY CREME EGGS

  Yield: 4 to 6 eggs

  Growing up my family had an Easter tradition where we would head down to Lake Perris, and Mom would make me wear the most girlie pink dress with a big hat. My parents would hide my favorite Cadbury eggs in the bushes. There is nothing like running around in tights, all fancy, looking for chocolate eggs!

  Tools Egg-shaped molds Stand mixer or hand mixer Spatula Bowls Measuring spoons and cups

  Ingredients ¼ cup sugar-free maple syrup 2 tablespoons unsalted butter, softened or room temperature 1 teaspoon vanilla extract 1½ cups powdered sweetener 1 cup sugar-free milk chocolate chips or dark chocolate chips Yellow food coloring

  Directions

  Melt the chocolate chips in 15-second intervals until fully melted. Pour around a tablespoon of melted chocolate in each egg mold. Move it around till all sides are coated, then place the molds in the freezer to quickly set the chocolate. Repeat again to ensure a thick chocolate eggshell. Place them in the fridge until needed.

  In a bowl, or stand/hand mixer cream the maple syrup and butter for about 1 minute. Slowly add in the powdered sweetener and vanilla extract. Mix for an additional 2 minutes or until it is all combined.

  Remove the chocolate shells from the mold. Take ¼ cup of the mixture, and color it yellow. Start filling half of the chocolate egg with (around 2 tablespoons) part white and (around 1 teaspoons) part yellow candy mixture. Heat a skillet just enough to quickly melt the edges of the other half of the chocolate egg. Place it on top of the filled egg, and seal.

  Keep it in a fridge or cool place in an airtight container and enjoy!

  Tips and Techniques

  You can replace the maple syrup with vanilla syrup. Add ½ teaspoon of maple flavoring.

 

 

CINCO DE MAYO MARGARITA TRES LECHES CUPCAKES

  Yield: 4 margarita cupcakes

 

As I grew older, my favorite cake was a tres leches cake. I would go every  year for my birthday to a small, family-owned bakery in Norwalk. Their whipped cream, with the strawberry filling and the soaked cake bread, was Tools perfect. Here Cupcake pan is my version with a twist! Cookie sheet or 8” square pan Cupcake liners 1M piping tip Piping bag or zip lock Small paintbrush Fork Stand mixer or hand mixer Measuring spoons and cups Lemon zester Margarita glasses

  Ingredients 1 vanilla cake batter recipe (see page 2) with the nondairy milk replaced with ¼ cup tequila 1 vanilla buttercream recipe (see page 6) reduced the vanilla extract to ½ tablespoon and add 1 teaspoon of lime juice, 1 teaspoon of lime zest, and ⅛ teaspoon of salt, 1 tablespoon sugar-free vanilla syrup or 1 tablespoon sugar-free white

chocolate, melted Yellow and green food coloring ¼ cup granulated sweetener

  Sweet Condensed Milk ¼ cup heavy cream ⅓ cup powdered allulose or sweetener 2 tablespoons vanilla extract 2 tablespoons butter Pinch of salt

  Tres Leches ¼ cup condensed milk 2 tablespoons heavy cream ½ cup non-dairy milk ⅛ teaspoon vanilla extract ⅛ teaspoon cinnamon

  Directions

  Condensed Milk

 

Add the “Sweet Condensed Milk” ingredients into a small saucepan or pot. Allow the mixture to begin to boil over medium heat. Reduce the heat to low once the mixture boils. Simmer for 15 to 20 minutes, until it has thickened and is cream in color. Remove it from heat, and allow it to cool in a heat-safe dish.

  Cupcakes

 

Preheat the oven to 350°F and prepare the cupcake pan with liners. Take the cake batter and mix in 1 drop of yellow and 1 drop of green food coloring. Using an ice-cream scoop, add the batter to the cupcake pan. Bake the cupcakes for 18 to 21 minutes. Make sure the center is fully baked. Allow them to cool.

  Tres Leches

 

In a bowl, mix the milks, cream, vanilla, and cinnamon until fully combined. Taste. Add 1 tablespoon of sweetener if desired. Place the cupcakes on a cookie sheet or cake pan.

  Poke holes in the cupcakes using a fork. Pour 1 to 2 tablespoons of the milk mixture over the cupcakes in the pan. Once all milk has been evenly distributed, cover the cupcakes with plastic wrap. Place them in the refrigerator for 4 hours or overnight.

  Buttercream

 

Make the buttercream with the adjustments. Fill a Ziplock or piping bag (1M tip) with the buttercream and ice the cupcakes.

  Brush around the rims of the margarita glasses with the melted white chocolate or vanilla syrup, and sprinkle granulated sweetener. Place a cupcake in each glass. Add lemon zest and/or lime slices and green sprinkles for the decoration to fill the glasses.

  Tips and Techniques

 

To make dulce de cook the condensed milk for 20 to 25 minutes until it has turned into a deep amber color. Store in the fridge for up to 5 days.

PINEAPPLE UPSIDE DOWN CELEBRATION CAKE

  Yield: 10 to 12 servings

  This recipe is near and dear to me, it is my daddy’s favorite cake! It is also the first cake I learned to bake. My mom and I baked this cake for everyone’s birthday, except for mine; I was spoiled with custom cakes.

  Tools Round 8” cake pan Stand mixer or hand mixer Measuring spoons and cups Round 2” cookie cutter Cake plate (or board) 1M piping tip or small circle cookie cutter

  Ingredients 2 batches vanilla cake batter (See recipe on page 2) 3 to 4 large chayote squash peeled and cut into rounds 2 drops yellow food coloring 2 tablespoons pineapple flavoring 6 to 8 raspberries or blueberries ½ cup golden sweetener ¼ cup butter, room temperature

 

 

 

Directions

  Preheat the oven to 350°F, and prepare the cake pan with an even layer of butter. Sprinkle the golden sweetener at the base and sides of the cake pan. Set it aside.

  In a small pot, add the chopped chayotes, food coloring, and pineapple flavoring. Boil the chayotes for 10 to 15 minutes until fork tender. Strain the chayotes and allow them to cool.

  Arrange the sliced chayote’s in the bottom of the cake pan and place a raspberry in the center of each chayote. Pour the cake batter over the chayotes, and tap the pan on a flat surface to remove air bubbles. Cover the base with foil (optional) and bake for 30 to 35 minutes. A toothpick or skewer inserted into the center of the cake should come out clean when checking for doneness.

  While baking, prepare a serving cake plate. When the cake comes out of the oven, flip it over, using the serving plate. For any fruit that gets stuck, just remove it with a fork and add it back to the cake.

  Tips and Techniques

  Foil covering is optional. See page 3 for an example.

HALLOWEEN BLOODY GERMAN CHOCOLATE CAKE

  Yield: 8 to 10 servings

 

Halloween will forever be my favorite holiday—not only because of the  spookiness but also because it is my niece’s birthday. Her favorite cake is chocolate. Now, the German chocolate part is more sophisticated, but there is nothing like a rich chocolate cake with a coconut-pecan filling.

  Tools Small pot Measuring cups and spoons Stand mixer or hand mixer Cake plate (or board) Piping bags or zip lock Plastic wrap Angled spatula

  Ingredients

  Filling ½ cup almond milk ½ cup heavy cream ¼ teaspoon xanthan gum ½ cup butter, room temperature 1 cup sweetener 1 tablespoon vanilla extract 3 egg yolks, room temperature 1 cup unsweetened shredded coconut 1 cup pecans

  Bloody Drip ¼ cup powdered sweetener 1 to 2 tablespoons heavy cream (or water for a dairy-free option) 1 tablespoon sugar-free vanilla syrup 1 teaspoon vanilla extract 5 to 10 drops red food coloring 1 drop blue food coloring Need 2 layers chocolate cake (See page 4.)

1 batch vanilla buttercream (See page 6.)

  Directions

  In a small pot, add in the milk, heavy cream, xanthan gum, butter, sweetener, vanilla, and yolks. Turn the stove to a medium low heat. Constantly stir until the mixture has thickened up. Remove it from the heat, and fold in the shredded coconut and pecans. Press plastic wrap against the filling. Allow it to cool and store it in the refrigerator until ready to use.

  Assembly: Add a dollop of buttercream below the first layer of cake to secure the cake to the cake board (cake dish or cake stand). Add the filling: Start by adding ¼ cup. Leave around a ½" inch of space around the filling for the weight of the second layer of the cake. Add the second layer of cake. Press gently to secure the cake and allow air bubbles to be released. Using an angled spatula, start applying buttercream to the seams of the cake, where the filling is showing. This will help secure the filling. Place the cake in the refrigerator for 15 minutes.

  Take the cake out of the refrigerator, and apply buttercream around the cake with the spatula. Grab a spoon, and use the back to make indentations in the buttercream by pressing and pulling away. Once the cake is all iced, place it in the refrigerator.

  In a small bowl, mix the powdered sweetener, vanilla extract, vanilla syrup, and heavy cream. Add 5 drops of red food coloring and 1 drop of the blue, and mix well. Adjust the color to your liking by adding more red food coloring. If the icing is too thick, add the additional heavy cream to help thin it out. (See notes.)

  Add the bloody icing to a piping bag (see notes) and cut the tip. Take out the cold cake, and drip the blood over the top of the cake. Then add final additions, like a plastic butcher knife!

  Tips and Techniques

  If the bloody icing is too thin, add more powdered sweetener.

  For a thinner blood look, use ¼ cup of sugar-free vanilla or maple syrup, 1 tablespoon powdered sweetener, and the food coloring.

  In lieu of a piping bag, cut the corner of the zip lock bag to pipe with.

 

THANKSGIVING PUMPKIN PIE

  Yield: 12 servings

  Confession time: One year, I ate ten pumpkin pies during Thanksgiving week. I could not look at a pumpkin pie the same after that week. But it is a tradition to eat pumpkin every year, and I still do, but not ten entire pies, since starting a low-carb lifestyle.

  Tools Pie dish Stand mixer or hand mixer Measuring spoons and cups

 

  Ingredients 1 (15-ounce) can pumpkin purée 3 large eggs, room temperature 1 cup heavy cream ½ cup golden sweetener

  Directions

  Preheat the oven to 350°F.

  In a bowl, add all the ingredients above. Mix well. Pour the filling into the prebaked crust. Cover the pie crust edges with foil. Bake for 35 to 45 minutes.

  The center should gently jiggle, but the pie should be set for the most part. Allow it to cool. Store the pie in the refrigerator until ready to serve.

  Top it off with homemade whipped cream. (See page 11.)

 

  Tips and Techniques

  The filling can be baked in a store-bought crust.

 

 

GINGERBREAD COOKIES

  Yield: 12 to 24 cookies

  There is something about the smell of freshly baked gingerbread cookies, during the holidays. I did not grow up making gingerbread men; it was not until I started to bake that I made them a tradition for my niece and nephews. But let me tell you watching the kids decorate is nerve racking for a cake artist.

  Tools Small pot Measuring spoons and cups Cookie sheet Stand mixer or Hand mixer Piping bags or zip lock Cookie cutters Sugar-free candy for decorating Parchment paper Rolling pin

  Ingredients 1 batch of the gingerbread cookie dough recipe (See page 49.) Royal Icing 1½ cups powdered sweetener 2 to 4 tablespoons water 1 tablespoon powdered egg whites ½ teaspoon clear vanilla extract (for a whiter icing)

 

Directions

  Preheat the oven to 350°F. Take the prepared dough, and roll it out to ⅛" thick. Cut out the gingerbread men. Place them on a parchment-lined cookie sheet. Bake for 8 to 10 minutes. Allow the cookies to cool completely before removing them from the cookie sheet.

  Prepare the royal icing: In a bowl, mix the sweetener and egg white powder. Add the vanilla, and to start, add 2 tablespoons of water. Add an additional tablespoon at a time until the icing is a creamy consistency but fluid enough to pipe. Transfer the royal icing to a piping bag or zip lock bag.

  Start decorating!

  Tips and Techniques

  It is best to bake the cookies the day before decorating.

  The royal icing recipe can be made into sugar-free sprinkles.

 

 

COOKIE CAKE MIX

  Yield: 24 minis

  If you need a quick dessert to take to a potluck, this will be your go-to recipe.

  Tools Cookie sheet Parchment paper Measuring spoons and cups Avocado oil spray Small cookie scoop Cooling rack

  Ingredients Sugar-free cake mix (Pillsbury) ¼ cup sweetener ½ cup avocado oil 2 eggs 1 tablespoon vanilla extract 1 cup sugar-free milk chocolate chips or dark chocolate chips

  Directions

  Preheat the oven to 350°F.

  Add all ingredients except the chocolate chips to a bowl. Mix well. Fold in chocolate chips. Using a cookie scoop, measure out equal doughballs. Shape

by lightly spraying your hand with avocado oil. Roll and flatten the doughballs. They only slightly spread in the oven.

  Place the cookies on a parchment-lined cookie sheet, and bake for 8 to 10 minutes. Allow the cookies to sit on the cookie sheet for 2 minutes, then move them to the cooling rack.

  Tips and Techniques

  This cookie dough recipe can be changed using your favorite flavoring or extract’s, and/or chopped nuts.

 

 

PIE CRUST

  Yield: 1 crust

 

This is the easiest and most delicate pie crust you will bake, but imagine  when a cake meets a pie crust… Tools Parchment paper Rolling pin Measuring spoons and cups Plastic wrap Pie weights (or a bag of uncooked beans or rice for weight) Pie dish

  Ingredients 1 box (15 ounces) sugar-free yellow cake mix 1 tablespoon butter, softened 2 large eggs plus 2 egg yolks ½ cup almond flour

  Directions

  Preheat the oven to 350°F.

  In a bowl, add in all ingredients. Knead dough until all combined. Wrap it up in plastic wrap, and place it in the refrigerator for at least 15 minutes.

 

Roll out the dough, sandwiched between two pieces of parchment paper. Remove one piece of parchment, and use the other piece to help transfer the dough into the pie dish. Press it into the dish in areas as needed. Poke holes at the bottom with a fork. Cut a piece of parchment big enough to add pie weight (beans or rice bag) to weigh the dough down in the center.

  Bake for 5 minutes. Take the pie weights off, and bake for an additional 10 to 12 minutes, or until golden brown.

 

  Tips and Techniques

  Use any cake mix flavors to change the pie crust flavors.

  The pie weights are only needed if you need a prebaked crust.

CHERRY DUMP CAKE

  Yield: 12 to 24 servings

  I originally saw this cake made on Tik Tok (not sugar-free), and I knew I had to try it. Let me tell you, I made five right after, in less than a week! This is perfect holiday dish.

  Tools 9”x13” glass dish Spray release Mixing bowl Measuring spoons and cups Whisk Spatula

 

  Ingredients 1 (15-ounce) box sugar-free yellow cake mix (Pillsbury) 1½ sticks cold butter (or less), thinly sliced 1 (20 ounce) can no-sugar-added cherry filling 1 (12-ounce) container whipped cream cheese (or 8 ounces cream cheese, softened) ¼ cup powdered sweetener 1 tablespoon vanilla extract ½ teaspoon cinnamon

  Directions

 

Preheat the oven to 350°F. Prepare the 9"x13" glass dish with spray release.

  In a bowl, mix the cream cheese, sweetener, vanilla, and cinnamon. Set aside.

  Take the glass dish, and layer first the cherries. Spread the cream cheese mixture on top of the cherries. Top with yellow cake mix, evenly spread, and then thin slices of butter.

  Bake for 35 to 45 minutes.

  Tips and Techniques

  Check out my Instagram for how to make the Pumpkin Dump Cake.

  ACKNOWLEDGMENTS

  I must start by thanking my friend Paola Osorio. If it was not for her sweet tooth, I may have never started baking again. From making you my first low-carb tres leches birthday cake and donuts to watching you take the first bite and be so happy, thank you! I could not even imagine this book visually without Orlando Morfin, thank you for capturing every single detail, the pictures speak for themselves. Thank you, Frances Navarro, for assisting the photo shoot and for believing in this book and encouraging the next! Thank you, Roxie Guzmán, for collaborating with me in publishing this book. From working numerous amounts of hours, to finding a publisher—we did it! To my main Bih, Desiree Frederickson, thank you for tolerating my tantrums, and lifting me up. My final thankyou is to my girl group, from your help with the intricate details, such as selecting the wardrobe for the cover—the support has been unreal. And lastly, thank you to my mom, Blanca; husband, Josh; family; and friends for your love, support, and encouragement. A special Thanks goes out to my daddy, who is no longer with us, but is my constant motivator. I live for you dad.

 

 

  ABOUT THE AUTHOR

  J oyce Marcellus is well known as the Sweets Bruja on Instagram. Her handle is @liftingiscake. She started her low-carb journey in 2017. Owner and retiree of her baking business, Toxic Sweets Shop, of fourteen years. She competed in 2016 won Food Network’s Cake Wars then competed again in 2017 on Food Network’s Cake Wars Champs, and, in 2020, placed second on Netflix’s Sugar      After dedicating so much of her life to the world of cakes, she had fallen into depression and was over three hundred pounds. One day in 2017, she decided she had enough and made a life change. Joyce went to the gym, and, as soon as her hands touched weights, she was hooked. After fourteen months of powerlifting, she took place in a competition and received third place in doing so. Losing over one hundred pounds with tons of fad diets and exercise, she knew she was ready for a bigger change. Joyce decided to have a better relationship with food. In February 2019, she started a ketogenic lifestyle and lost an additional 50 pounds. Her passion for decorating cakes changed to baking and creating every single dessert that she missed, such as her favorite candy bar, the Butterfinger. Joyce went from baking regular sugar cakes and desserts for years to now making low-carb and sugar-free desserts. All of us craving delicious treats now have an influencer to look forward to making their “sweets” dreams come true. She made it her mission to replicate not only the appearance of every candy bar that we all love to enjoy but also the magical tastes they offer. La Bruja is the master of low-carb / keto-

friendly desserts. Copycat Suger-Free Desserts shares a little piece of her journey that changed her life and saved her soul.

  RESOURCES

  Follow Joyce Website: www.joycemarcellus.com

  Instagram page at @liftingiscake (with discount codes under the profile)

  Tik Tok page at @liftingiscake

  YouTube channel at https://www.youtube.com/c/LIFTINGISCAKE

  Amazon store at https://www.amazon.com/shop/liftingiscake

  Additional Resources

  Check out the tools and products used to make each recipe (Discount code; LIFTINGISCAKE)

  Choczero.com: Low-carb/keto-friendly sugar-free chocolate, syrups, spreads, and barks.

  Kawaiitreatsandeats.com: Low-carb/keto-friendly sugar-free baking mixes.

  Oooflavors.com: Low-carb/keto-friendly sugar-free flavoring.

  INDEX

  A alcoholic cupcakes, tequila, 65

  B bark, chocolate, birthday cake, 4 birthday sugar cookie, roll out, 53 blackberry preserve (jam), 13 bloody syrup drip, Halloween, 70 blueberry preserve (jam), 53 bolillos (French rolls), buttercream, 8 Butterfinger (chocolate bar), 29

  C Cadbury Creme Egg (filling), 63 cake mixes, other uses, 77 cakes (all), candy conversation hearts (Valentine’s Day), caramel, 23 cheesecake buttercream, 11 cheesecake, peanut butter caramel, cherry dump cake, 83 chocolate buttercream, 10 chocolate cake, 5 chocolate chip cookies, 55

chocolate cookies roll out, 53 chocolate cream cheese buttercream, 10 chocolate tamale, 41 chocolate tips, melting, 25 Christmas idea, gingerbread men, 75 churros, Cinco de Mayo idea, margarita cupcakes, 65 coffee-flavored cake, 4 conchas, condensed milk (tequila cupcakes), 65 cookie cake mix, 79 cookies and cream buttercream, 10 corn tamale, 41 cream cheese buttercream, 9

  D donuts, 57 dulce de leche (tequila cupcakes), 65

  E Easter ideas, Cadbury Egg, 63 egg wash (empanadas), 43

  F fillings, buttercream, 7 fillings, preserve jams,

  G ganache, peanut butter, 55 German cake filling, 70

gingerbread men, cookies, 75 gingerbread roll out cookie, 53

  H Halloween idea,

  J jams (jelly),

  L lemon buttercream, 9 lemon cake, 4 lemon custard,

  M Milky Way (chocolate bar), 25 mocha buttercream, 9 Musketeers, 3 (chocolate bar), 19

  N nougat (Snickers),

  O Oreo buttercream, 10

  P pastelitos, strawberry and cream cheese, peanut buttercream, 10 pie crust, cake mix, 81

pie crust, cheesecake, pineapple tamale, 41 pineapple upside down cake, pumpkin pie, filling, 73

  Q quesadillas, Salvadorian,

  R raspberry preserve, 13 red velvet cake, 5 red velvet sugar cookies, 53 royal icing, gingerbread men, 75

  S Salted caramel buttercream, 9 shortbread cookie dough (Twix), 27 simple syrup (empanada), Snickers (chocolate bar), sprinkles, royal icing, 75 strawberry cake, 5 strawberry preserve, 13 sugar cookies, 52

  T tamales, strawberry flavor, tequila buttercream, tequila cupcakes, 65 Thanksgiving dessert, pumpkin pie, Tootsie Rolls,

tres leches cake, 65 Twix (chocolate bar), 27

  V Valentine’s Day idea, bark, vanilla cake,

  W whipped cream, 11