Terrific High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream

Cottage cheese ice cream is an increasingly popular trend, and for good reason. We're learning more and more about the importance of prioritizing protein in a healthy diet and for muscle building, fat loss and weight loss. After reading several popular recipes, I decided to develop my own delicious sugar-free, high protein cottage cheese ice cream recipe in one of my favorite flavors, Rocky Road.

In addition to being a decadent, silky, rich chocolate ice cream, it's also low carb and sugar free. As a bonus, it has a silky smooth texture with a base that doesn't require cooking or churning in an ice cream machine. Just process the base ingredients in a food processor, freeze partially, stir in the add-ins and finish freezing.

Enjoy this review of my Easy, Decadent, High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream recipe!

This decadent Rocky Road Cottage Cheese Ice Cream recipe is quick and easy to make, packs a punch of high-quality dairy protein and is low carb, keto diet friendly, sugar free and high in dietary fiber.

Why You'll Love This Rocky Road Cottage Cheese Ice Cream Recipe

There are so many things to love about my new Rocky Road Cottage Cheese Ice Cream Recipe!

• Quick and easy to make. The ice cream base takes just minutes to whip up in the food processor. Other than stirring in the Rocky Road mix-ins (mini marshmallows, chocolate chips and nuts), the rest of the time is just waiting for it to freeze.
• No ice cream machine required. The only equipment you need is a food processor.
• Rich, silky-smooth, creamy, no churn ice cream. Even though this ice cream doesn't need to be churned, it's rich and creamy (thanks to the whole milk cottage cheese with 4% butterfat) and has a silky texture. Also, unlike most sugar-free ice cream (both commercial and homemade), it's soft enough to scoop straight from the freezer without setting it out on the counter for 10 minutes or so.
• Rich chocolate flavor. The combination of my favorite unsweetened cocoa powder and chocolate whey protein, plus a bit of salt, provide the rich chocolate flavor in the base.
• Chock-full of chunky Rocky Road add-ins. Thanks to ChocZero's fabulous new sugar-free mini marshmallows, Lily's sugar-free chocolate chips and walnut chunks, this Sugar-Free Rocky Road Cottage Cheese Ice Cream will satisfy even the sweetest sweet tooth!
• More than 17 grams of high-quality protein in a decadent, sugar-free dessert! Can't beat that with a stick, as they say!
• More than 15 grams of dietary fiber, just 7.4 net carbs, 0 grams of added sugar and just 254 calories per generous serving. Perfect for a healthy low carb lifestyle and can fit into a low calorie, low carb or keto diet.

So, what are you waiting for? Let's make some decadent, creamy, low carb Rocky Road Cottage Cheese Ice Cream! Here's the quick and easy recipe.

You would never guess this delectable Rocky Road ice cream recipe is made with cottage cheese and sugar-free maple syrup, mini marshmallows and chocolate chips and packs 17.4g of protein!

High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream

Serves: 8 generous portions

Ingredients for making this Rocky Road cottage cheese ice cream recipe

Ingredients

Ice Cream Base:

16 ounces (2 cups) whole milk (4% milkfat) cottage cheese, large curd (preferably organic)

3/4 cup sugar-free Wholesome Yum Keto Maple Syrup sweetened with monk fruit and allulose

1 tsp. vodka (optional but recommended, to keep the sugar-free cottage cheese ice cream scoopable straight from the freezer)

4 scoops Perfect Keto Chocolate Whey Protein Powder (can substitute another brand, but it will affect the amount of protein per serving and may affect taste and texture)

3 Tbsp. Ghirardelli Majestic Premium unsweetened cocoa powder (can substitute another high-quality, Dutch processed unsweetened cocoa powder, but it will affect the taste)

1/4 teaspoon salt

Mix-Ins:

2 ounces ChocZero Mini S'mallows sugar-free mini marshmallows (or use regular-sized ChocZero S'mallows sugar-free marshmallows and snip them into quarters with a pair of kitchen shears dipped in water)

112 grams of Lily's No Sugar Added, Stevia-Sweetened 55% Cocoa Dark Chocolate Baking Chips or ChocZero Dark Chocolate Baking Chips

2 ounces walnut halves or pieces, broken into small pieces

The cottage cheese chocolate ice cream base become silky-smooth in the food processor.

Tools, Supplies and Equipment

Food processor

Silicone scraper spatula

Approximately 5-cup freezer-safe airtight food storage container (my 4.7-cup Rubbermaid Brilliance Food Storage Container fit this ice cream recipe perfectly; the less air space above the ice cream, the less chance of freezer burn)

The partially frozen chocolate cottage cheese ice cream base is ready for the mix-ins.

Directions

1. Place the ice cream base ingredients (cottage cheese, keto maple syrup, optional vodka, chocolate whey protein powder, unsweetened dark cocoa powder and salt) into a food processor. Process until silky smooth with no lumps, scraping the bottom and sides of the bowl once or twice.
   
   
2. Scrape the ice cream base into the freezer-safe, airtight food storage container and freeze for 2–3 hours.
   
   
3. While the mixture is in the freezer, weigh out the mix-in ingredients (sugar-free mini marshmallows, dark chocolate chips and walnuts). Break the walnuts into small pieces. Set aside the mix-ins.
   
   
4. After 2–3 hours, remove the container from the freezer, open it and stir the mix-ins into the chocolate ice cream base thoroughly. (Take care not to spill any of the mixture over the sides, since there will be only a small amount of headroom between the mixture and the top of the container walls.)
   
   
5. Re-seal the airtight container and return it to the freezer for at least 4 more hours.
   
   
6. Divide into eight portions and serve.

Finished Rocky Road cottage cheese ice cream, ready to eat. Doesn't it look scrumptious?

Nutrition Facts

I entered the recipe into the Carb Manager Premium app using the ingredients shown in the photo. Here is the nutritional information it calculated.

Per serving (1/8 recipe):

Total Carbs: 45.3g

Dietary Fiber: 15.4g

Net Carbs: 7.4g

Protein: 17.4g

Fat: 13.7g

Calories: 254

Basic nutrition data calculated for my custom recipe in the Carb Manager Premium app.

Don't Eat Sugar-Free But Still Want a Delicious Protein Boost?

Although I haven't tried it, I'm betting you could substitute regular maple syrup, marshmallows and chocolate chips for the sugar-free versions in this recipe. If you decide to give it a try, please let me know how it turns out.

Enjoy!

Easy, Decadent, High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream Recipe by Margaret Schindel

Posts About My Keto Diet Journey

My First Year on The Keto Diet

Preparing to Succeed on the Keto Diet, Part One

Preparing to Succeed on the Keto Diet, Part Two

Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet

Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe

Good Dee’s Keto Cookie Low Carb Baking Mix Review

Hamama Microgreens Growing Kit Review & Success Tips

My Favorite Hamama Microgreens Seed Quilt Accessories

Keto Cheddar Cheese Biscuits With Chives Recipe

The Ultimate Keto Hot Chocolate Recipe

The Best Low Carb Keto Gift Ideas: Keto Gift Guide

The Best Low Carb Keto Cinnamon Muffins

Wholesome Yum Keto Bread Mix and Yeast Bread Recipe

The Good Chocolate 100% Organic No Sugar Dark Chocolate Review

The Best Advice to Maintain Your Keto Diet Weight Loss

My New Irresistibly Delicious Keto Cheese Crackers Recipe

Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe

Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review

Snack Better With The Best Healthy Keto Cookie Dough Bites

The Best Quick and Easy Low Carb Keto Pizza Recipe

The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe

Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars

The Best Low Carb Keto Sandwich and Burger Buns Mix

Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe

The Best Keto Pizza Crust Mix With 0 Net Carbs

An Unusual, Delicious Strawberry Chocolate Tea With 0 Calories

Delicious Sugar-Free Keto Cookies That OREO Fans Will Love

Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats Recipe

Easy, Decadent, High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream

The Best Quick & Easy Low Carb Sausage and Ricotta Calzones

How to Make Refreshing Vanilla Italian Soda (With or Without Cream)

Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)

My Personal Keto Testimonial

How I Stayed Committed to the Ketogenic Way of Eating

Read More Food Reviews by Our Review This Reviews Contributors

Read More Product Reviews by Our Review This Reviews Contributors

Read More Reviews About Health and Wellness by Our Review This Reviews Contributors

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats

I am in love with ChocZero's amazing new keto-friendly marshmallows. As soon as I received my first order, I knew I wanted to pair them with Magic Spoon cereal to make a healthier version of my husband's favorite marshmallow cereal treats. However, I didn't want to make just a plain, garden-variety, healthified version of the traditional treats. Instead, I came up with this fabulous, extra-delicious recipe where the vanilla flavored marshmallow and frosted cereal is studded with bursts of extra flavor from chopped salted pistachios, unsweetened dried cherries and sugar-free dark chocolate chips.

In today's review, I'm delighted to share my brand new, original recipe that is gluten-free, grain-free and has no added sugars. Enjoy!

My photos don't do justice to these firm yet ooey-gooey, healthy marshmallow cereal treats studded with chopped pistachios, dried cherries and dark chocolate chips. They're insanely good!

Healthy Marshmallow Cereal Treats That Taste Even Better Than the Original!

One of my favorite things about these treats is that they are firm and non-sticky when cooled while also having a fun, ooey-gooey, chewy consistency when you bite into them. This recipe truly exceeded even my high expectations for developing it. More importantly, it also earned the ultimate compliment from my husband, a dyed-in-the-wool Rice Krispie treats lover who said these are even better than the ones made from the sugar-laden original recipe!

I do want to give credit to two recipes that influenced the development of mine. The first is Scott Loitsch's Rice Krispie Treats recipe (account required) from The New York Times' "NYT Cooking" section, which gave me the idea to brown the butter before stirring in the marshmallows. The second is Maya Krampf's Healthy Rice Krispie Treats recipe from the Wholesome Yum website, which recommended coarsely chopping the cereal (I decided to coarsely crush mine instead).

The idea of adding chopped pistachios, cherries and sugar-free dark chocolate chips was entirely my own.

Sugar-Free, Gluten-Free and Grain-Free Ingredients Are Just Healthy Options. Make These Treats Your Way!

If you aren't concerned about healthy eating, feel free to substitute conventional marshmallows, chocolate chips and your favorite plain or frosted cereal (including Rice Krispies, if you like) to make these scrumptious sweet treats. 

You definitely don't want to miss out on this fabulous, extra-special version of the beloved, traditional Rice Krispie treats recipe. Your family is sure to love my new variation!

Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats Recipe

I wish you could taste these incredibly yummy treats that no one would believe are actually healthy!

Author: Margaret Schindel

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Cooling Time: 60 minutes

Servings: 16

Ingredients

• 7-ounce (198 g) box grain-free cereal, Frosted flavor (I used Magic Spoon), coarsely crushed with a rolling pin
• 1/2 cup roasted and salted pistachios (I used Wonderful), coarsely chopped 
• 1/3 cup unsweetened dried cherries (I used Sunrise), chopped
• 1/2 cup (1 stick) unsweetened butter (I used Vital Farms), plus extra for greasing baking pan and parchment paper
• 10-ounce (283 g) bag keto-friendly marshmallows, no sugar added (I used ChocZero)
• 1 tsp. kosher flake salt (I used Penzeys)
• 1 tsp. pure vanilla extract (I used Penzeys double-strength)
• 1.75 ounces (50 g) sugar-free dark chocolate baking chips (I used ChocZero)

Directions

1. Lightly butter a 9-inch square baking pan. Line it with baking parchment, leaving enough overhang to serve as handles. Generously butter both the parchment-lined pan and an additional small sheet of parchment paper. Set aside.
2. Use your hands to mix the coarsely crushed cereal with the chopped pistachios and dried cherries. Gently rub the cherry pieces between your fingers to coat with cereal crumb "dust" so they don't stick together. Set the mixture aside.
3. In a 5-quart, nonstick stock pot, melt the unsalted butter over medium heat until it starts to foam. Reduce heat to low and continue cooking for another two to three minutes, stirring constantly with a silicone spoon or spoonula (spoon spatula), until the milk solids turn a deep golden brown. (Note: It took about five minutes on my glass top electric stove.) 
4.  Use the back of the silicone spoon to smear some of the melted, browned butter halfway up the sides of the pot and add the marshmallows, salt and vanilla. Take the pot off the heat and immediately start stirring the marshmallows into the hot butter until they are mostly melted.
5. Quickly stir in the cereal, pistachio and dried cherries mixture.
6. Pour/scrape half of the mixture into the prepared baking pan, then sprinkle with half of the dark chocolate baking chips. Use the extra sheet of buttered parchment to press down gently to level the surface. Quickly repeat with the other half of the marshmallow mixture and the remaining chocolate chips.
7. Allow to cool at room temperature for 60 minutes.
8. Use the overhanging parchment paper "handles" to life the cooled slab out of the pan and invert it onto a cutting board. Peel off the parchment and use a long, sharp chef's knife to cut the slab into 16 squares.
9. Turn the squares right side up, then serve. Wrap any leftover pieces individually in either wax paper or parchment paper and place inside an airtight storage container. Store at room temperature (do not refrigerate, which will cause them to harden too much) or freeze.

Nutrition Facts

Here are the nutrition facts for one serving of this recipe as calculated by the Carb Manager premium app, using the My Recipes feature to create a custom recipe and entering the ingredients and quantities listed in this recipe post. My photo of all the ingredients to shows the exact brands and products I used for each ingredient (the butter is Vital Farms unsalted grass-fed butter).

I used the Carb Manager premium app's custom recipe feature to calculate the nutrition facts for this recipe, using the exact brands shown in my ingredients photo.

Tips for Making My Extra-Special Healthy Marshmallow Cereal Treats

Here are my tips for getting great results.

Choose the Ingredients That Fit Your Dietary Requirements and Taste Preferences

These are the exact ingredients and brands I used, and the ones on which the nutrition facts are based.

I chose ChocZero marshmallows with no added sugar and ChocZero dark chocolate sugar-free baking chips, which are sweetened with low-glycemic sweeteners that don't upset my tummy, unlike some other brands that give my husband and me gastric distress. (Note: I bought my baking chips last year, before the packaging was updated.)

Similarly, I chose Magic Spoon grain-free, gluten-free frosted cereal with no added sugars, one of the few such cereals that doesn't cause us digestive issues. (I initially bought a variety pack to try several flavors after reading my fellow Review This Reviews contributor Barbara's Magic Spoon keto cereal product review and both my husband and I really like all the flavors we have tried so far.) 

If you want to make these treats low carb and keto-friendly, be sure to choose unsweetened dried cherries with no added sugars and minimal other ingredients. I chose unsweetened Sunrise Dried Cherries that contain only one ingredient: sweet cherries. They are surprisingly sweet, moist and delicious, and since the 1/3 cup used in this recipe is divided among 16 servings, the net carbs can fit within all but the most strict keto diet regimens. They also add a nice bit of dietary fiber and healthy polyphenols.

Crush the Cereal While It's Still Inside the Bag

I used a rolling pin to coarsely crush the cereal inside the bag before opening it.

The first time I made these I tried coarsely chopping the cereal, but found it made a mess that was hard to corral. Pressing on the cereal with a rolling pin while it's still inside the sealed bag is a much neater and, for me, easier way to accomplish the same end.

Line Your Baking Pan With Parchment and Butter Generously

After crushing my cereal and chopping my pistachios and dried cherries, I measure and set out all my ingredients ("mise en place") so I can move quickly during this recipe, when time is of the essence.

Keto marshmallows with no added sugar do not behave exactly the same way as conventional marshmallows made with sugar, especially when they are melted.

Trust me when I tell you that butter alone, no matter how generously applied, is not enough to prevent this marshmallow mixture from gluing itself to your baking pan!

Make sure to butter your 9x9-inch square baking pan (to help prevent the parchment paper from sliding around), paying special attention to the corners, line the buttered pan with two sheets of parchment paper and then generously butter the parchment. Make sure to cut the parchment paper long enough so that the overhang can serve as handles to let you lift the cooled marshmallow cereal treats out easily. 

Mix the Crushed Cereal, Chopped Pistachios and Dried Cherries

Mixing the cereal, chopped pistachios and dried cherries ahea of time helps to ensure that they are evely distributed into the browned butter-marshmallow mixture quickly.

As soon as the marshmallows are added to the browned butter, the mixture will be very thick and can harden if stirred too long or reheated. Combining the pistachios and dried cherries into the cereal ahead of time lets you incorporate these dry ingredients into the thick, melted marshmallow and butter mixture quickly and still get a fairly even distribution.

Tip: Use your hands to mix the nuts and fruit into the coarsely crushed cereal and rub the sticky chopped cherry bits between your fingers to coat them with cereal crumb "dust" and separate them.

Brown the Melted Butter for a Rich, Slightly Caramelized Flavor

When the melted butter starts to foam, turn the heat down to low and stir constantly...

...until the milk solids turn a deep golden brown.

This is a trick I picked up from Scott Loitsch's Rice Krispie Treats recipe in NYT Cooking, and it's a dandy one. 

The added richness and depth of flavor is subtle but significant!

Add the Chocolate Chips in Layers (vs. Mixing Them In)

To avoid partially melting the chocolate chips, sprinkle them in the middle and on top of the marshmallow-cereal mixture.

I wanted the chips to stay intact and produce distinct "pops" of dark chocolate flavor rather than having it marbled throughout the vanilla marshmallow cereal base. So, I decided not to mix the chocolate chips into the coarsely crushed cereal with the chopped pistachios and dried cherries to avoid the risk of them partially melting when they were mixed into the warm marshmallow and butter mixture. 

Instead, I pressed half of the marshmallow-cereal mixture into the prepared pan, sprinkled on half the chocolate chips, then repeated before pressing gently with a piece of buttered parchment paper to level the surface and press in the baking chips.

Note: I love the paring of the dark chocolate with the pistachios and dried cherries, but you could substitute ChocZero milk chocolate chips if you prefer.

Cut With a Long, Sharp Chef's Knife

Using the long parchment paper overhang as handles makes it easy to lift the cooled, uncut slab of marshmallow cereal treats out of the pan in one piece.

Invert the cooled slab onto a cutting board, peel off the buttered parchment and cut into 16 squares.

Using a long, sharp knife to cut these treats is extremely helpful. I use the chef's knife from our excellent, inexpensive Astercook 15-piece high-carbon steel knife set with steak knives and storage block (read my review). I had no trouble cutting the slab into squares with this knife, but if yours starts to stick, run it under hot water in between cuts.

As you can see, the slab was inverted after I peeled off the parchment paper. I cut them that way and then turned them right side up before serving.

Enjoy!

Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats Recipe by Margaret Schindel

Posts About My Keto Diet Journey

My First Year on The Keto Diet

Preparing to Succeed on the Keto Diet, Part One

Preparing to Succeed on the Keto Diet, Part Two

Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet

Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe

Good Dee’s Keto Cookie Low Carb Baking Mix Review

Hamama Microgreens Growing Kit Review & Success Tips

My Favorite Hamama Microgreens Seed Quilt Accessories

Keto Cheddar Cheese Biscuits With Chives Recipe

The Ultimate Keto Hot Chocolate Recipe

The Best Low Carb Keto Gift Ideas: Keto Gift Guide

The Best Low Carb Keto Cinnamon Muffins

Wholesome Yum Keto Bread Mix and Yeast Bread Recipe

The Good Chocolate 100% Organic No Sugar Dark Chocolate Review

The Best Advice to Maintain Your Keto Diet Weight Loss

My New Irresistibly Delicious Keto Cheese Crackers Recipe

Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe

Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review

Snack Better With The Best Healthy Keto Cookie Dough Bites

The Best Quick and Easy Low Carb Keto Pizza Recipe

The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe

Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars

The Best Low Carb Keto Sandwich and Burger Buns Mix

Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe

The Best Keto Pizza Crust Mix With 0 Net Carbs

An Unusual, Delicious Strawberry Chocolate Tea With 0 Calories

Delicious Sugar-Free Keto Cookies That OREO Fans Will Love

Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats Recipe

Easy, Decadent, High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream

The Best Quick & Easy Low Carb Sausage and Ricotta Calzones

How to Make Refreshing Vanilla Italian Soda (With or Without Cream)

Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)

My Personal Keto Testimonial

How I Stayed Committed to the Ketogenic Way of Eating

Read More Food Reviews by Our Review This Reviews Contributors

Read More Product Reviews by Our Review This Reviews Contributors

Read More Reviews About Health and Wellness by Our Review This Reviews Contributors

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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The Best Quick & Easy Low Carb Keto Shortcake Cupcakes Recipe

In the heat of summer, most of us enjoy eating lighter desserts featuring sweet, fresh summer fruit and would rather spend as little time as possible cooking or baking in a hot kitchen. Some of us also may be trying to get or stay slim to look our best in lightweight, more revealing summer clothing. 

In this review, I'm sharing my yummy, quick & easy low carb keto shortcake cupcakes recipe, which can be whipped up fast thanks to a keto baking mix, is bursting with sweet, ripe berries and topped with a luscious sugar-free buttercream frosting.

A Fun Cupcake Twist on Traditional Biscuit-Based Berry Shortcake

I have made delicious keto-friendly strawberry shortcake with biscuits from a low carb baking mix topped with fresh whipped cream and berries. However, since there are only two of us in our household, that means whipping just a few tablespoons of heavy cream and assembling two shortcakes after dinner every time I want to serve them.

Recently, I got the idea to try making shortcake cupcakes, substituting cupcakes for the biscuits and low carb buttercream frosting for the whipped cream, which would let me assemble and refrigerate them in advance. While I'm making dinner, I can just take out two of the refrigerated shortcake cupcakes and set them on the counter so they will be at room temperature when we are ready for dessert.

A Delicious, Quick & Easy, Sugar-Free, Gluten-Free, Nut-Free* Summer Dessert

The cake portion of these cupcakes is made with Scotty's Everyday Keto Cupcake & Cake Mix. This healthy, sugar-free, gluten-free and nut-free boxed keto cupcake mix is a real time-saver that minimizes time in a hot kitchen during the summer months.

The baked cupcakes are paired with juicy, fresh berries, keto berry jam and a super simple sugar-free buttercream that takes just a few minutes.

Scotty's Keto Cupcake Mix + Low Carb Buttercream Frosting + Sugar-Free Berry Jam + Fresh Berries = The Best Quick & Easy Low Carb Keto Shortcake Cupcakes

*Important food allergy note: Although Scotty's Everyday baking mixes are made with no nut flours, their website does not state that their mixes are made in a nut-free processing facility. It is important to contact the company to find out that information if you are thinking about serving these treats to anyone who has a severe nut allergy.

Just add melted butter, eggs, water and vanilla extract to Scotty's Everyday Keto Cupcake & Cake Mix for the base of these quick & easy low carb shortcake cupcakes, then split, fill, frost and decorate them with sugar-free jam, keto buttercream frosting and fresh berries.

Scotty's Everyday Keto Cupcake & Cake Mix Makes an Ideal Biscuit Alternative for This Low Carb Shortcake Cupcakes Recipe

I have used several keto baking mixes from Scotty's Everyday and like them a lot. Scotty's Everyday Keto Cupcake & Cake Mix is sweetened very lightly, and the baked cupcakes taste a bit like the drop biscuits I sometimes make for shortcake. They are also less crumbly than traditional cupcakes using sugar and wheat flour, which makes them perfect for this recipe.

In addition to the biscuit-like flavor and sturdy structure, each cupcake prepared according to the directions on the Scotty's Everyday Keto Cupcake & Cake Mix package have several other benefits:

• 0 net carbs (22g total carbs - 14g dietary fiber - 8g erythritol = 0 net carbs)
• No added sugars
• Sweetened with erythritol and monk fruit extract
• 14g dietary fiber
• 90 calories

This sugar-free, gluten-free, nut-free, low carb keto baking mix is also a cinch to prepare. Just add melted butter, eggs, water and vanilla extract. My product review rating for Scotty's Everyday Keto Cupcake & Cake Mix is 5 stars!

My Favorite Keto Buttercream Frosting Recipes

The Best Quick & Easy Low Carb Keto Shortcake Cupcakes Recipe needs a fast, simple frosting to live up to its name. I recommend the Keto Buttercream Frosting Recipe from Wholesome Yum, which has 205 calories, 16.4g of fat and 0g net carbs per serving (3 tablespoons).

If you want to significantly cut the calories and fat and are willing to spend a bit more time and effort, I highly recommend the luscious Sugar-Free Swiss Meringue Buttercream Frosting recipe from All Day I Dream About Food, which lends itself beautifully to piping and tastes out of this world. A 1/4-cup serving (4 tablespoons) has only 109 calories, 10.7g of fat and and almost zero (0.1g) net carbs.

Use Your Favorite Keto Friendly Berries

Berries are the only fruits low enough in carbohydrates to fit a ketogenic diet. The berries with the fewest net carbs are raspberries, blackberries and strawberries. Blueberries have more than twice the net carbs and half the dietary fiber of raspberries or blackberries, but are still low enough in carbs for you to enjoy a few on one of these keto shortcake cupcakes.

For the keto shortcake cupcakes I photographed for this post, I used fresh raspberries and blueberries. I also added a taste of strawberries by pairing my favorite sugar-free strawberry jam with the buttercream frosting for the filling.

ChocZero Keto Strawberry Jam is delicious, spreads easily and, like the buttercream frosting, helps hold the fresh rasbperries and blueberries in place while reassembling the filled shortcake cupcakes.

The Best Low Carb Keto Strawberry Jam

I have tried several brands and flavors of sugar-free jams. Most were fairly disappointing. Some were sweetened with artificial sweeteners, which I try to avoid for health reasons. Some were too thin and loose or had big chunks of berries that made them hard to spread in a thin layer.

ChocZero is one of my favorite brands of low carb and keto-friendly products. Recently, they launched a keto strawberry jam, which I ordered immediately. Based on my experience with other sugar-free jam products, I was only cautiously optimistic. (I didn't want to get my hopes up only to be disappointed again.)

I was pleasantly surprised by the new ChocZero Keto Strawberry Jam. It has a thick, "jammy" consistency, spreads easily in as thick or thin a layer as you wish, is sweetened with monk fruit, has no added sugars, and has a delicious flavor from real strawberries. Each serving (1 tablespoon) provides a whopping 10g of dietary fiber and has just 15 calories and 1 net carb.

Unlike the other low carb, sugar-free jams and preserves I have tried, ChocZero Keto Strawberry Jam is also sticky enough to help keep the raspberries, blackberries, strawberries or blueberries in place when sandwiching them between the halves of the split shortcake cupcakes.

Don't these keto-friendly shortcake cupcakes filled with jam, frosting and fresh berries look yummy, despite my messy piping of my melting buttercream? They're one of the best keto desserts to make for summer holiday gatherings including the 4th of July (especially if you use red and blue berries!).

How to Make the Best Quick & Easy Low Carb Keto Shortcake Cupcakes

Recommended Kitchen Tools and Supplies for This Recipe

• Silicone Muffin or Cupcake Liners
  The Scotty's Everyday Keto Cupcake & Cake Mix package instructions say to "Line one 12-cup standard muffin tin" without specifying the type of cupcake liners to use, I highly recommend Pantry Elements Silicone Baking Muffin Cups. They are made from BPA-, PVC- and phthalate-free, food grade platinum silicone and sturdy enough to use on their own on top of a flat baking sheet, if desired, or you can use them as liners for cupcake or muffin tins. They also come in a clear, reusable screw-top container for storage, which keeps them clean and dust-free and lets you enjoy the rainbow of bright, happy colors even when these nonstick silicone baking cups are not in use. I have used mine frequently for several years for both muffins and cupcakes and can attest to their high quality and durability.

• Stainless Steel Scoop With Trigger or Spring Action Handle
  I have a large assortment of these stainless steel scoops in different sizes and found that my Norpro 50mm stainless steel scoop (3 Tablespoons) was a bit too small and my Norpro 56mm stainless steel scoop (4 Tablespoons) was a bit too large. You can use a rounded 3 Tablespoon scoop of cupcake batter or, if you make a lot of cupcakes or muffins, you might want to get the Solula 18/8 Stainless Steel Ice Cream Cupcake Muffin Scoop (3.4 Tablespoons), which is just the right size and capacity to portion out nicely rounded scoops of batter into standard size muffin or cupcake pans.

• Cake Decorating Set or Piping Bags With Decorating Tips
  These low carb keto shortcake cupcakes will be just as delicious if you use a small offset spatula to spread the frosting on the tops, but piping the buttercream into decorative swirls makes for a more festive presentation. As you can see in the photos, I had a hard time piping the frosting onto my cupcakes, partly because I'm decades out of practice and partly because my kitchen was so hot that the buttercream quickly softened too much. Even so, I like the look of the buttercream swirls, messy though they turned out! If you are new to cake decorating and would like to give it a try, I recommend starting with a small, inexpensive, basic set, such as the Wilton Beginning Buttercream 20-Piece Cake Decorating Kit to see whether you enjoy using a piping bag and decorative tips.

Ingredients

For the Cupcakes:

• 1 package Scotty's Everyday Keto Cupcake & Cake Mix
• 1 Tablespoon melted butter or ghee (clarified butter)
• 3 large eggs
• 1/3 cup water
• 1 Tablespoon vanilla extract
• Optional but recommended: Avocado oil, clarified butter or coconut oil for greasing the cupcake liners

For the Keto Buttercream Frosting (Wholesome Yum recipe):

• 1 1/2 cups unsalted butter, room temperature (Wholesome Yum's recipe recommends Danish Creamery European Style Unsalted Butter, which isn't available where I live; I use Kerrygold Unsalted Butter, a high-quality Irish butter made from the milk of grass-fed cows that are free of growth hormones)
• 1 cup Wholesome Yum Besti Keto Monk Fruit Sweetener With Allulose 1:1 Natural Powdered Sugar Replacement
• 1 teaspoon vanilla extract
• 1/8 tsp fine sea salt
• 1 Tablespoon heavy cream (approximately)

For the Filling:

• ChocZero Keto Strawberry Jam 
• Fresh raspberries, strawberries, blackberries or blueberries, preferably organic

Instructions

1. Preheat the oven to 350 ℉ / 180 ℃. Line a standard 12-cup muffin tin with paper, foil or silicone cupcake liners or place 12 sturdy silicone baking cups on a baking sheet. Although not specified on the cupcake mix package directions, I recommend greasing the liners lightly with a thin film of avocado oil, clarified butter or coconut oil.
2. Prepare the Scotty's Everyday Keto Cupcake & Cake Mix batter according to the package directions. Use a trigger or spring action scoop to portion the batter evenly among the 12 lined muffin tin wells or silicone baking cups, using approximately 3.5 tablespoons of batter for each cupcake.
3. Bake for 20–22 minutes, just until they test done according to the standard "toothpick test" (i.e., insert a clean, dry toothpick into to center of one of the cupcakes and pull it back out; if it remains clean and dry, the baked goods are done). Do not overbake! Cool them on a baking rack for 20 minutes, then remove the cupcakes from the muffin pan or silicone baking cups.
4. While the cupcakes are cooling, prepare the buttercream according to the Keto Buttercream Frosting Recipe on the Wholesome Yum website.
5. Rinse the berries and lay them on two thicknesses of paper towel to dry. Set aside the best looking ones to decorate the tops of the cakes.
6. Slice the cooled keto shorctcake cupcakes in half horizontally and turn the halves cut side up. Spread a layer of ChocZero Keto Strawberry Jam on one half and a thin layer of the prepared buttercream frosting on the other half. Arrange the berries on the bottom half of the cupcake and cover them with the top half.
7. Frost the tops of the cupcakes with the remaining buttercream frosting. You can either spread it on with an offset spatula or put it into a piping bag fitted with a star tip (or your favorite cake decorating tip) and piping it on in swirls or rosettes. Top each frosted shortcake cupcake with one of the reserved fresh berries.
8. Serve on dessert plates with knives and forks, like traditional berry shortcakes. (These towering, berry-filled cupcakes are too tall to bite into directly!)

A Perfect 4th of July Dessert

Make these shortcakes with fresh raspberries (or sliced or diced strawberries) and blueberries for a festive red, white and blue 4th of July dessert that everyone at your holiday gathering can enjoy, even if they are on a gluten-free, sugar-free, nut-free, low carb or ketogenic diet.

The Best Quick & Easy Low Carb Keto Shortcake Cupcakes Recipe by Margaret Schindel

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