Keto Chocolate Cake Roll

I made this Keto Chocolate Cake Roll for dessert after Christmas dinner and it was a huge hit, even for those who aren’t doing keto. I lost the picture I took of it that evening with garnishes and all that fancy jazz after moving all of my pictures from my phone to my computer (R.I.P., pics), but made it again for my daughter’s 4th Birthday party and made sure to snap a pic, so this is what we’re working with, here. Definitely not as purty as my Christmas roll, but equally delicious!


In a large bowl, mix together ingredients below:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar substitute (I use Monkfruit)
  • 1 tsp baking powder

then add:

Mix well and spread thin on large parchment papered cookie sheet. Bake for 12 minutes at 350*. Set aside to cool completely.

While it’s cooling, make the filling:


Beat all ingredients together in a medium size bowl until well combined and then spread onto cooled cake, leaving an inch on all 4 sides. Carefully roll cake, using parchment paper to keep cake from cracking. Slice, serve, and ENJOY!!


Keto Thanksgiving Biscuit Balls

Thanksgiving stuffing or dressing (whatever you like to call it) is my absolute FAVORITE side dish on the Turkey Day table! Well, I decided to do something different this year with our keto dressing to make things a little easier for myself. I would typically make a keto bread a few days prior to Turkey Day, cut it up into cubes, dry them out on a cookie sheet for 2 days, and then make the dressing as I normally would. This year, I combined my biscuit dough and a roll of sausage together and dropped them onto a sheet pan! I thought individual biscuits or balls would be equally delicious with a crunchy exterior and a doughy inside! These. Are. So. GOOD!!


3 cups almond flour

4 eggs

1/2 tsp salt

1/2 cup melted butter

2/3 cups sour cream

3 celery stocks, finely chopped

1/2 yellow onion, finely chopped

2 Tbsp baking powder

1 Tbsp rubbed sage

1 tsp onion powder

1 tsp garlic powder

1 tsp italian seasoning

1 1/2 cups shredded cheese

1 lb sausage (spicy, sage, or italian) I used Jimmy Dean


  1. Preheat oven to 375*
  2. In a large bowl, mix together everything but the sausage. Once combined, mix in sausage and stir it all together.
  3. Drop dough into 1″ balls onto a greased cookie sheet or a cookie sheet lined with a silicone baking mat.
  4. Bake for 15 minutes or until golden brown.
  5. You can make these ahead of time and reheat in the oven before your Thanksgiving feast!


Keto Chocolate Chip Cookies

Baking season is upon us and I. Am. Here. For. It. I take my cookies seriously so I have been tweaking and testing recipes for almost a year, now, trying to create the perfect chocolate chip cookies! These are SO good and taste even better than the recipe I used to make before I started keto! My kids go crazy over these!! The (optional) coconut flour makes them even fluffier, but the secret is the pack of unflavored gelatin which makes them super duper soft and fluffy!

Check out the recipe below!



  1. Preheat oven to 350 degrees and grease cookie sheet (if needed) or use a silicone baking mat on top of a cookie sheet.
  2. In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
  3. Add granular and brown monkfruit, egg, vanilla to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
  4. In a separate medium bowl, combine almond flour, baking soda, gelatin and salt. Mix well.
  5. Add almond flour mixture to butter mixture and mix well with hand beater. Sprinkle in xantham gum and mix until combined.
  6. Lastly, add chocolate chips and mix.
  7. Roll chocolate chip cookie dough into small balls and line baking sheet.
  8. Bake for 9-11 minutes or until the edges start to brown and let cool on counter baking sheet before removing with spatula.

Happy baking!!


Bridesmaid #3

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