3 Easy Holiday Desserts with Truvia

The holidays are here, and I’m so excited to share 3 keto-friendly dessert recipes with you. These are some of my most requested recipes that I love creating for my family and friends during gatherings, potlucks, and get-togethers.

Today, I’ll be sharing recipes for pumpkin spice cupcakes with my homemade cream cheese frosting, a silky chocolate mousse and mini “apple” pie turnovers.

I love using Truvia’s sweeteners because they are the perfect 1:1 replacement for sugar and allow me to enjoy desserts without the added sugar and calories!

I’ll link them here, so you can find them at a store near you: Click to find Truvia

Pumpkin Spice Cupcakes with Cream Cheese Frosting

 These pumpkin cupcakes will be your next crowd-pleaser! The cupcakes are perfectly moist, and with Truvia’s Sweet Complete Sweeteners, they are sweet without the added calories. The decadent cream cheese frosting brings the cupcakes to the next level. 

 Pumpkin Cupcakes with Cream Cheese Frosting 

 Servings: 12

 Ingredients:

• 6 tbsp butter or coconut oil, melted

• 4 large eggs

• 1/2 cup unsweetened pumpkin puree

• 3/4 cup Truvia Sweet Complete Granulated All-Purpose Sweetener

• 1 3/4 cup superfine almond flour

• 1 tbsp baking powder

• 1 tsp vanilla extract

• ½ tsp cinnamon

• 1 tsp pumpkin pie spice

• 1-2 tbsp almond milk (for consistency)

• 1/4 tsp salt

Cream Cheese Frosting: 

• 16 oz cream cheese, softened

• 2 tbsp butter, softened

• ⅓ cup Truvia Sweet Complete Confectioners Sweetener

• ½ tsp vanilla extract

• Pinch of salt
  
  

 Toppings: 

• Walnuts or pecans

• Pumpkin pie spice or cinnamon

Directions:

1. Preheat your oven to 350F

2. In a large mixing bowl, add in all of your dry ingredients for your cupcakes and mix.

3. Now, add all of your wet ingredients in the same bowl, and mix until combined. You don’t want any clumps of flour.

4. Line your cupcake pan(s) with liners, and scoop your cupcake batter into each, filling them a little over halfway.

5. Bake for 15-20 minutes until a toothpick comes out clean.

6. While your cupcakes are baking, make your frosting. Using a whisk or electric mixer, add your cream cheese and butter and whip.

7. Add your sweetener, vanilla and salt, and whip until a frosting comes together. Your frosting should be silky and smooth.

8. Remove your cupcakes from the oven and allow them to cool completely. You want your cupcakes to be cool before adding any frosting.

9. Once cool, frost your cupcakes and add any toppings you’d like.

Next up, we have these mini chocolate silk mousse cups! You can definitely make a large one in a trifle bowl or make them in mini jars like I did for each to be a personal serving. 

Chocolate Silk Mousse

Servings: 6

 Ingredients:

● 2 tbsp unsalted butter

● 6 oz sugar-free dark chocolate chips

● 3 large pasteurized eggs, room temperature

● ½ tsp cream of tartar

● 6 tbsp Truvia Sweet Complete Confectioners Sweetener (4 tbsp for egg whites, 2 tbsp for whipped cream)

● ½ cup heavy cream, cold

● ½ tsp vanilla extract

Toppings: 

● Whipped cream

● Chocolate shavings

Directions:

1. In a large mixing bowl, add your butter and chocolate chips into a bowl. Microwave for 15-20 second increments until fully melted.

2. In the meantime, separate your eggs from your egg whites and egg yolks.

3. Once your chocolate is fully melted, add your egg yolks one at a time, whisking to fully incorporate after each addition. Set aside.

4. Using an electric stand mixer or hand mixer, add your egg whites and beat until soft peaks. At this point, add the cream of tartar and sweetener and mix until stiff peaks form.

5. Fold your egg whites into your chocolate mixture. Don’t overmix, you’re simply folding until it’s incorporated.

6. Now, make the whipped cream. In a large bowl, add cold heavy cream and whip until soft peaks. Add the rest of the sweetener and whip until stiff peaks.

7. Fold your whipped cream into the chocolate/egg white mixture until you have a soft mousse. Using a piping bag, add mousse into containers and refrigerate until set.

8. When you’re ready to serve, you can add your chocolate shavings and additional whipped cream.

Lastly, we have our “apple” pie turnovers! These apple pie turnovers taste like the real deal and your family will never know that it’s not made of actual apples! To substitute and still give that authentic taste, we’re using chayote and sweetening it up with Truvia Sweet Complete® Granulated All-Purpose Sweetener, cinnamon and apple tea bags for the flavor.

“Apple” Pie Turnovers 

 Servings: 6 large pies, 12 mini pies 

 Ingredients:

Dough:

● 2 ¼ cups almond flour

● 2 tsp xanthan gum

● 4 tbsp Truvia Sweet Complete Granulated All-Purpose Sweetener

● 6 tbsp butter, melted

● 3 tbsp almond milk

Filling: 

● 2 chayotes, peeled and diced

● 2 tbsp butter

● 1 tsp cinnamon

● ¼ tsp xanthan gum

● 1 tbsp lemon juice

● 2 tbsp Truvia Sweet Complete Granulated All-Purpose Sweetener

● Pinch of salt

 Egg Wash: 

● 1 egg

● 1 tbsp water

Directions:

1. Preheat your oven to 350F.

2. Start by making your dough. In a large bowl, add all ingredients and set aside.

3. Boil chayote with tea bags until slightly tender

4. Once the chayotes are done, toss in the cinnamon, lemon juice, vanilla extract, and Truvia Sweet Complete Granulated All-Purpose Sweetener. Allow to cool and set aside.

5. Cut your dough into 12 equal pieces, flatten into a circle and add your filling.

6. Fold over, and using a fork, crimp the sides for that authentic look.

7. Make your egg wash and using a pastry brush, add this egg wash mixture on top of your completed turnovers.

8. Bake for 15-20 minutes until golden brown. Allow to cool and enjoy!

 These 3 desserts will have your guests wanting more! They’re super easy to make, and with the use of Truvia Sweet Complete® Granulated All-Purpose Sweetener, they bring the perfect sweetness to your desserts without all of the sugar. 

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