Yum! These looked so good, I couldn’t even wait the necessary time for cooling before tasting! And I was not disappointed!!
This is so easy to make! Only four ingredients – and if you want, you can top it with some sugar free type jam to make it feel like a really sweet dessert – too sweet for me, but you have the option below.
For a small pan of tartlets like I have here, you need a silicone pan, and you’ll need to spray it with Pam or some other cooking release spray. For a small batch like I’ve done here you will need: One XL Egg 8oz softened Cream Cheese 1/4cup Lakanto Monk Fruit 1/2 tsp vanilla extract Beat all the ingredients well, so it is smooth as silk, and then divide into the cupcake pan as shown. If you would like to add some fruit to it, melt down some sugar-free jam, put a small teaspoon in the center of the batter, and swirl it around with a spoon. Bake at 300° F for about 45 minutes. Let them cool for quite a while before trying to remove from the pan.
Here is how they should look once they are done – pulling away from the edges a little bit.
And here is how we serve it! Doesn’t it look yummy? And only 1.5mg carbohydrate per serving!! Enjoy!!
Disclaimer – one photo is missing at this point, being Christmas Eve, we haven’t yet served ourselves, although I have made it several times, and this is a BIGGG favorite in our family, especially amongst the grandkids (or course – they have the sweet tooth!) I thought to myself a few years ago, that these grandchildren of mine (and my son-in-law) could all benefit from a Keto version of what has been a family favorite for years, but I have felt like I couldn’t personally enjoy this dish, because, as you all know, if you go off Keto for only one day, it takes three very hard days to get your mouth (and sweet tooth) back to not craving sugar and very sweet foods. Christmas has long been a trial to me, in this way. I no longer enjoy the traditional pies either. But this was an easy one to modify to keto, and that is why I’m posting it a bit early. I’ll add that last photo a bit later!
To start with, collect your potatoes, pecans, and Lakanto Monk Fruit – you will need both the Classic and Golden varieties. You will also need almond flour and/or King Arthur Unbleached flour, and some eggs.
You will need: 3 cups cooked & drained sweet potatoes 1 cup Lakanto (classic) Monk Fruit 1/2 cup milk 1 tsp vanilla extract 4 Tbsp margarine 1/2 tsp salt Blend these ingredients in a large bowl until smooth. Pour into a greased 9″ x 15″ baking dish. Cover with topping: 4 Tbsp softened margarine 1 cup Lakanto Golden or Brown Monk Fruit 1/2 cup of (I use a blend) almond flour or King Arthurs unbleached flour 1 cup chopped pecans (add last, after blending the three above ingredients) Blend together the margarine, monk fruit and flour with a fork, until you have fine crumbs – mix in the pecans pieces – and then spread over the potatoes. Bake 30 minutes at 350° F or 20 minutes on high in the microwave.
Thanks for stopping by!! (Enjoy! and Merry Christmas!!)
It’s officially pumpkin spice season! Temperatures here in North Florida dipped down into the 60’s (brrr!) and this girl went looking for a cozy blanket and Hot Chocolate! My sweetheart has been saying for a couple of weeks now, “isn’t it time for pumpkin things?” and I kept telling him, “no, no, it’s too hot out!”
Well, it’s time! As you may remember, my recipes are not totally carb free, but are a lower carb version of the foods we love. I won’t bore you with the photos of the mixing bowl and ingredient, because if you follow this blog, by now, you are well aware of what the packages look like. So I will just skip to the recipe. One thing I have to say about the recipe for pumpkin bread that I really love, is that you can basically measure all your dry ingredients with a 2/3 measuring cup! I love doing things in groups of 3 and 6 – my swim workouts seem to always be sets of 300’s or 6 of something, and when I arrange flowers on my cards or cakes, they are generally grouped in sets of 3 as well. (Just call me goofy, won’t be he first time!)
2/3 cup butter flavored Crisco
1-1/3 cup granulated sugar
1-1/3 cup Golden Lakanto Monk Fruit
1 can (15-16oz) Libby’s canned pumpkin, 2/3 cup water
1 tsp ground cinnamon. 1 tsp ground cloves. 2/3 cup chopped nuts (I used pecans)
1-2/3 cups King Arther flour
1-2/3 cups Almond flour
Heat oven to 350°F, grease two 9×5 loaf pans well. Mis Crisco, eggs, Monk fruit and sugar well, until smooth. Mix all the dry ingredients except the nuts, together in another bowl, and gently fold the mixture into the wet mixture, until all is well blended. Finally add the nuts, and then pour into your loaf pans. Bake almost exactly 60 minutes at. 350°, and then turn he oven off and leave the pumpkin bread in the oven another 10-15 minutes to set. Take out of the oven, and cool about an hour, and then flip the pans over so bread is loosened from the pans. Serve warm, or wait and eat at room temperature.
For a special treat, you can also make some sweet cinnamon butter to smear (thinly, because you don’t really need any extra sweetener – but it will make your pumpkin bread almost seem like Cupcakes.
RECIPE FOR CINNAMON BUTTER
8 oz softened butter or margarine
3 Tbsp Lakanto monk fruit (or less)
1 tsp ground cinnamon
Stir and mix well, serve on Pumpkin Bread, Banana Bread, or Baked Sweet Potatoes.
Thanks for stopping by, and enjoy low-carb baking!!
Not too hard to imagine, I suppose. However, have you ever used a chaffle (or chancake) for the bread? Dash has not only mini waffle makers, but also mini griddles, which make a very thick piece of “bread” (if you will).
The recipe is similar (1/2 c finely shredded mozzarella cheese, one XL EB egg, and TWO tablespoons of almond flour, instead of just one). For some reason, you have to cook the “chancake” a little past when the light goes off to get it firm like toast, and it’s really fat, but it does the job!
A really large tomato slice, extra thick, does the job, and I gave myself 2-1/2 strips of bacon broken to size.
Add your favorite condiment, and YUM!! Totally carb free BLT!!
Obviously, hamburger and cheese are keto, right? But sometimes you just want a BUN to put it in, you don’t want to eat it with a fork!! Gotcha covered! Cheesy chaffles to the rescue!
I’m sure some of you are well acquainted with chaffles, I personally have my peanut butter chaffles 5 mornings out of 7! But chaffles are not just for breakfast- we use them as bread in my house, and sometimes as dessert!
The pictures will tell the story, of course you want Sugar-free Ketchup or BBQ sauce, and whatever trimmings you enjoy.
Mix one XL EB egg with 1/2 cup of finely shredded cheddar cheese, and 2 tablespoons of almond flour. Pour 1/2 of the mixture into your mini waffle iron and cook. When it comes out, while the other one is cooking, you quickly sprinkle more cheddar cheese over your warm chaffle.
Then let it cool on a grate. When the second chaffle is done, let it cool as well – the almond flour will let it be stiffer than usual. Then just put it together!
This is sort of a mish-mash of Buckeye (peanut butter candy) and Cake Truffles (sometimes called cake balls)
Of course this can be made keto, but to be sweet to all those who are not afraid of sugar, I will include BOTH keto and the traditional recipes.
Just a few ingredients: KETONOT KETO 3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) ANY kind of PB ok 2 cups Lakanto Monk Fruit OR 2 cups 10X confectioners sugar 1/2 cup real Land O Lakes REAL margarine
2-3 cups of Rice Krispies (or for Keto, omit these) Mix well, by hand or in the mixer.
Mix together about 1 cup chopped pecans and 1 cup coconut mixed together well for rolling the candy in to at the very end. (You may need a lot more of this, depending on how things roll.) Set aside until needed.
Place the peanut butter mixture in the fridge for a few hours to firm up a bit, and then roll them into about 2” balls, placing them on wax paper, spaced well apart. (Sometimes at this point I’ll then put all the peanut butter balls in the freezer for several hours- partly to keep myself from eating them, and partly because it makes the dipping process seem to go faster.)
Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. (For non-Keto, use either chocolate almond bark, or 2 packages of semi-sweet chocolate chips, about 24 oz). If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate.
Now place the chocolate covered goodness directly into the bowl of pre-prepared nuts and coconut (natural coconut if trying to go for Keto), rolling it and pressing the nuts and coconut all over it. Lift out the ball with your (gloved) fingers, and place on the wax paper again to firm up.
Doesn’t that look delicious? I serve them on mini-cupcake liners, and give these as gifts!
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.
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)
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.
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.
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!
Had a sad and melancholy day, and don’t feel much like cooking. Without going into why I’m melancholy, we’ll focus on how I managed to have a nice dinner without really any effort at all.
Open freezer, and what are my choices? We’ve got those frozen Cordon Bleu things, which are ok, but I’m really not in the mood. Some flash frozen chicken tenders, but really, seems like I had chicken for lunch (like every day, but whatever), some of those little stuffed Wontons we found at Costco, and Register sausage.
Sausage it is, warm up in the skillet while I rummage around for something to go with it. We have some left over. Outage cheese from the lasagne I made yesterday, so that’s good. Also some mini apples. And lucky us, the avocados I bought on Friday, are perfect for eating now.
Look how easy that was! Not sure how many carbs are in a teeny tiny apple, but not much! Mission accomplished!