Low Carb Lemony Cake

This is a spin off from my Keto Cakelets; I simply replaced the almond extract with Lemon extract. I also did not use little cakelet molds but rather a pan with an indentation designed just for fillings.

Recipe
1/3 Cup Milk or Cream
1-1/2 tsp Lemon Extract
2/3 Cup Butter chocolate or Real Margarine
2/3 Cup Lakanto Monk Fruit
3 large EB Eggs
1 Cup Almond Flour
1/4 Cup all-purpose Flour
1-1/4 tsp Baking Powder
1/8 tsp salt

Heat your oven to 350. Mix in the Eggs, Butter and Monk Fruit until smooth.
Add the Cream and dry ingredients, blend until smooth again.
Add in the Lemon Extract, and pour into your prepared pan.
Bake for about 20 minutes at 350° F.

Once the cake is cooled (I squished my warm cake into this heart shaped pan, so that when cooled, it will retain the heart shape) prepare some sugar-free instant pudding with 2 cups cream, and 1/2 cup milk. Spread over the top, and decorate as desired.

Thanks for visiting!

Dazzling Dahlia Folios

I thought I had lost my crafting mojo for a bit there, but fortunately there was a little competition, and I found it again.

The first little folio was a little tricky, as the dahlia die cuts are quite large. I had to stamp them, scan them into my computer and reduce them, then print them out again – on thin card stock – and then fussy cut them out! I also created a little pocket inside the top flap so that the small tag (with the ribbon bow) could slide in, and be visible from the front. I’m actually sorta proud of myself! The bottom pocket only holds a postcard, but could easily fit a thin candy bar or special tea bags and/or a honey stick – or a gift card!

The second card is a tri-fold, and has a lot of components, including not just the candy bar, but also a little booklet and three smaller tags, which can be decorative, or used for photos or a message to the recipient. I really love this card, as I was really in a slump, but putting all the components together, helped me get motivated again. And dahlias are just plain gorgeous!

Thanks for stopping by! And I appreciate your comments!

More Easter Blessings!

These are the cards I sent to my Mom, and my Sister. They tolerate me, as I don’t really have a lot of people to give my cards to, I think they might even hold on to them for a day or two!

This is the one I sent my sister

Both of these were made using the retired Heartfelt Creations (HFC) Dogwood papers. I’m lucky I bought the die cuts for the doves before they ran out….they are perfect for Easter!

And this is the one I sent my Mom
The inside of Mom’s card.

Thanks for stopping by!

~Celeste~

Spicy Arugula Salad

(Mostly Keto)

We love this salad, it is our all time favorite! This is literally a spicy salad, as it includes hot pepper and cinnamon –
didn’t expect that, did ya?

Start off with a package of Fresh Arugula, about 5oz. Chop it up, but not too fine.

Sprinkle 1/4 tsp Red Pepper (ground) and 1/2 tsp Cinnamon (ground) over the dry Arugula, and toss well, very well.
Next take a medium-large Granny Smith apple, and chop it up into bite size pieces.
Chop 1/2 cup of your favorite nuts, I pick pecans!
Toss in 1/3 cup Craisens

Mix all of it together, and then drizzle 1/4 cup of Panera’s Fuji Apple salad dressing over the top. Flip all upside down, and drizzle another 1/4 cup of the dressing over your salad.
Now sprinkle some Goat cheese on top, or you could leave it off until right before serving, and let those who want it, add it to their salad at the table.


Keep in the refrigerator until ready to serve. (Call me crazy, but sometimes I like it even better the next day when the Arugula has wilted a little bit.)

Enjoy!! (Serves “4” with 23carbs per serving unless you add more dressing than called for)

Purple Roses and Lilacs

This was one of the first Gatefold cards I made. This uses Heartfelt Creations Lush Lilac paper collection, one of their gateway dies (which I layered three deep to get the dimension) and a purple “rose” that I fashioned from an old generic punch.

The inside features the bird cage, which I believe came from the same collection, and a tiny bluebird, which I believe I stole from their Cherry Blossom collection. Heartfelt Creations has so many beautiful papers and dies, I’m sorry if I get them mixed up, but they all coordinate very nicely together.

Pie crust

I decided that I might need to share my grandmother’s recipe for pie crust, as many people will choose this for their Quiche and other recipes that I may share in the future.

This is not a Keto recipe, but you can substitute Almond flour for regular flour, and suddenly, you’re keto again.

Recipe for one crust pie:

1/2 cup Butter Flavored Crisco
1-1/3 cup All purpose flour
1/2 tsp salt
1/4 tsp baking powder

Cut the Crisco into the flour, salt, and baking powder until crumbly.

Add about 4 Tbsp cold water and mix until it all comes together in a ball.

Roll out on a smooth surface a bit larger than your pie plate – so a 9” pie plate needs about 15” circle.

Place the crust in your pie plate, and cut off excess around the edges.

Crimp the edges with your fingers.

Now put whatever you want into the pie shell and bake, usually at 350°F.

Mushroom Quiche

Eggs are naturally gluten free, sugar free, and carbohydrate free, so a GREAT choice for those trying to lower their carbohydrate “footprint” if you will. If you select EB eggs, as I do, they advertise lower saturated fat as well (whether this is actually true, or not, I’m not sure, and I’m not sure how you tell the chickens to shape up, and not put so much fat in their eggs, lol!).

This is a spin-off from a recipe I found from Barbara Bush (Pres. George Bush’s wife, prior first lady of Texas as well). She was well known in Texas for her cooking, and her liberal use of spices in this recipe does not disappoint.

Start off with a well greased 9″ pie plate/pan, and put your prepared crust inside as desired. Frankly this recipe is firm enough, that you could probably skip the crust completely, and it will come out fine (out of the pan, I mean). I have a recipe for crust however, should you like to look in to that (a separate post), but I personally, try to make mine without the crust, for obvious reasons.

RECIPE:

Five XL EB Eggs
One Cup Cream OR Sour Cream
8 ounces Finely shredded Swiss Cheese
One Cup Finely shredded Mozarella Cheese
3/4 of a medium Vidalia onion, diced small
1/2 tsp Thyme
1-1/4 tsp Salt
1/2 tsp Coarsely Ground Black Pepper
1-3/4 tsp Basil
1-3/4 tsp Oregano
1/2 tsp dry ground mustard
1-2 cloves garlic, crushed
1/4 cup melted margarine or butter (eliminate this if you use a crust)
1/3 cupAlmond Flour (eliminate this if you use a crust)

8-10 oz fresh sliced mushrooms, broiled or boiled in 1/2 cup butter (add these last, and put a few directly on the base of your pie plate or crust.

Mix well together (with a spoon or fork), and pour into your prepared pan. Bake at 350 F for 45 minutes – and allow to set for 10 minutes or so before serving.

Serves 8

Top the individual slices of Quiche with left over mushrooms, if desired. Add some of my Spicy Arugula Salad, and another vegetable, and you have dinner ready in no time!

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Keto Banana Nut Bread

This is true keto, IMO. Zero sugar and very little of anything with a lot of carbohydrates. Your main carb culprit here is the banana. This time, instead of Xantehn gum, I just upped he amount of Baking Powder, worked fine (this time).

Recipe:
3 large bananas
2 XL EB eggs
1 cup Lakanto Golden Monk fruit
2-1/2 cups Almond Flour.
1 Tbsp Baking Powder
1 tsp kosher salt
1/3 cup heavy cream
3 Tbsp coconut oil
1/2 cup chopped pecans (or whatever nut you prefer)

Smash the bananas with a fork inside your mixing bowl.
Add the eggs, Monk fruit, oil, and cream and blend well.
Add the dry ingredients, saving the nuts for last.

Pour into a 9×5 loaf pan that has been well greased or sprayed with non-stick coating, and bake 60 minutes at 325°F. Turn the oven off, and allow the bread to cool IN THE OVEN for a couple of hours – this allows it to set, and keeps you from cutting into it too soon, lol!

This should have 12-13 slices, and the carb count per slice would be about 12-13 grams per slice, 164 grams in the entire loaf.

Enjoy!