Hedgehogs

This is sort of a mush 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:
KETO NOT KETO
3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) ANY kind of PB ok
2 cups Lakanto Monk Fruit 2 cups 10X confectioners sugar
1/2 cup real Land O Lakes Margarine 1/2 cup real Land O Lakes Margarine
2-3 cups of Rice Krispies
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 oi 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!

Enjoy!

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!

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)

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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Eating Keto Is So Hard……Not!

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!

15 minutes until Dinner

Easy and quick is what I need after work! This is super fast, partly because of modern technology. The Minute rice (which has brown and red rice and quinoa for tons of fiber) takes 10 minutes in the microwave.

The chicken tenderloins are the flash frozen tenderloins you can pick up at any grocery store, and they thaw out super fast too. Just pan fry them with the Kickomann seasoning, or whatever you prefer, and a wee bit of olive oil.

The okra is a keto standby for us, again, easily sautéed in the skillet while cooking the chicken and rice.

And of course, any berries will do, but organic blackberries were on sale yesterday, so we have these.

15 minutes later, Voila it’s dinner!

Apricot Almond Dreams – A New Keto Thumbprint Cookie

I’ve created a new cookie y’all! I’m so excited, and I think you’re gonna love it! These cookies are just a little ray of sunshine!

The taste and texture of this cookie will amaze you – you won’t believe it’s actually low carb and low calorie!

In theory this should make about 40 dreamy little cookies, but it all depends on how big you make the cookie balls.

Start off with a basic butter cookie recipe, altered for keto:

1/2 cup Land O Lakes real margarine
1/2 cup butter flavored Crisco or Coconut Oil
One large EB egg
1/2 cup Zen Sweet Monkfruit
1/2 cup Confectioners (XXX) sugar
1/2 tsp salt
1 cup All Purpose Flour
2 cups Almond Flour
2 tsp Almond Extract
1 tsp Vanilla Extract
Smuckers Sugar Free Apricot jam
Almond slices

It’s a little bit fiddly, as I don’t roll the cookie in almond slices, but rather, I arrange them around the jam.
Ready to pop in the oven!

Cream the margarine & shortening & egg. Add sweeteners, salt and blend in well. Add in the AP flour and the extracts, mix about a minute, and then gradually mix in the 2 cups of Almond Flour. Roll into small balls about 2” diameter, and place on a well greased cookie sheet. Then take something about the size of a large marble, to press into the center of each cookie to make a well (yes, like thumbprint cookies!). Now add about 1-1/2 tsp of the sugar-free Apricot jam to each well, and then gently press almond slices around the edges of each cookie. Bake 10-12 minutes at 350°, or until the bottom edges of the cookies are golden. Let them cool 10-15 minutes before removing to a plate.

Yum!

As you get more and more comfortable with the taste, frankly, you can eliminate any AP flour, and use 100% Almond Flour, and you could even drop the amount of Confectioners Sugar to perhaps 1/4 cup, and increase the Monkfruit to 3/4 cup – but remember Confectioners Sugar is already 1/2 the carbs of granulated sugar.

You will have 3-5 grams of carbohydrates per cookies, depending on how large your cookie is, if you follow the recipe exactly.

Enjoy!!

Keto Peanut Butter Candy

Let’s not presume that keto is low calorie – lest we forget that FAT has 9kcal/gm, while protein and carbohydrates have only 4kcal/gm. Nonetheless the fat in peanut butter is generally considered a healthy fat.

My boys love “Buckeyes” at Christmas time, which is basically a peanut butter ball dipped in chocolate.

I thought it would be a nice twist to see if I could make it a little bit lower carb, and thus closer to my keto lifestyle – no sense feeling deprived at Christmas time!

Just a few ingredients:
3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted)
2 cups Lakanto Monk Fruit
1/2 cup real Land O Lakes Margarine
Mix well, by hand or in the mixer.

Optional add in: 1 cup Rice Krispies, or Oatmeal, or even Almond Flour – I don’t add any of these

Make your peanut butter balls about 3” diameter, and set on wax paper.

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. 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. And place the Peanut Butter candy ball back into the wax paper to dry. You can eat these in about 15 minutes, but the chocolate really takes a few hours to set back up again.

Enjoy!

Pro tip here: put some wax paper in a mold, (or use a nifty little silicon one if you have one) and put your leftover chocolate in it. Add nuts from your pantry (I chose cashews) mix them into the chocolate, and then melt in the microwave for about 20 seconds. Let it set, then remove from the mold, Voila! MORE keto candy!

Low Carb Orange Cranberry Bread

6 EB XL eggs
1 cup + 2 Tbsp almond flour & 1/2 cup all-purpose flour
3/4 cup Lakanto Monk Fruit
3 Tablespoons Coconut Oil
2-1/4 tsp Xanthen Gum
1-1/2 tsp Baking Powder
1/2-3/4 tsp salt (Depending on your sensitivity to salt)
1 tsp Real Vanilla extract

1 tsp Lemon extract

1 Tablespoon Orange extract

2 Tablespoons Orange zest (grated Orange peel)

6 oz. fresh cranberries (1/2 pkg), chopped/puréed in a food processor

Although this is more of a Christmas time bread, if you think ahead and buy a bunch of bags of cranberries when they are available (like 12!) you can enjoy this year round. Actually, you might substitute low sugar Craisens for the cranberries and it tastes delicious! PLUS, there is an orange butter that is delicious to spread on top. (However, Craisens, even the lower sugar variety, are certainly NOT low carb.)

Just before placing in the oven

Orange Butter

1/2 cup butter or margarine softened

3 Tbsp confectioners sugar, and 3 Tbsp powdered Monk Fruit

2 tsp Orange zest OR 1 Tbsp frozen OJ concentrate (if you choose the OJ concentrate, you obviously have more carbs, and you may have to add more conf sugar or powdered Monk Fruit to thicken it) Slather this on a warm slice of bread, and you’ll be in Heaven!

Yum!

Carb content per slice (for 12 slices) is about: 7.5

Carb content of the Orange Butter: 30gm for the whole thing, unless you use OJ. With the OJ concentrate that will bring it up to about 45gms. How many grams per serving is up to you!

Flourless Sugar-Free Chocolate Torte

Living the Keto lifestyle here, just trying to be able to fit into my clothes, LOL. Found a recipe in The Cake Bible for a Flourless Chocolate Torte. It was a good start for those who are gluten free and going keto, but I decided to go one better and make it Super Keto friendly, and managed to remove almost all carbs, by substituting in sugar-free chocolate chips and Swerve. It turned out really well!

Since I am the cake decorator extraordinaire, I put some gumpaste roses on top to pretty it up for Thanksgiving.

It’s super easy! Just remember to take it out of the oven on time!

Flourless Sugar-Free Chocolate Torte

Cake

3 eggs
One bag sugar free chocolate chips (10 oz)
1/2 cup powdered cocoa
3/4 cup Lakantos Monk Fruit
One stick margarine or butter (with salt)
1 tsp vanilla extract

Melt the butter in the microwave (30 secs. on high).
Add the chocolate chips and stir until completely incorporated with the butter. If needed, zap it another 20 seconds or so, and stir until very very smooth.
Mix up the eggs, Lakanto Monk Fruit and powdered cocoa, add in the chocolate-chip/butter mixture, and then stir in the vanilla. Pour into a well greased 9” round cake pan. (I like to make mine in a spring-form pan for easy release.)

Bake 25 minutes at 350° – remove and let cool.

Ganache

3/4 cup Heavy Whipping Cream
One 10oz. bag sugar-free chocolate-chips

Heat in microwave one minute on high, and then gently stir well, until you have a lovely smooth syrup. Pour over the cooled Torte and serve!

You probably have about 8-10 carbs per slice, assuming you can eat 1/8th of this very rich Torte!

Enjoy!