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!!
This is a cannibalization of a recipe, I’m afraid. I can’t for the life of me find this recipe, so I’m writing down w/a photo so I won’t forget it! ANd yes, it’s Keto! In fact, I actually have been known to eat this with a spoon, and forgo the chips altogether!
One packed of chopped spinach, defrost and drain 8 oz Cream cheese 6-8oz chunky salsa 1/2 small can of Rotel One cup shredded mozzarella cheese 2-4 Tbsps heavy cream, or Sour cream Place in crock pot on low heat, and after about 30 minutes, stir well.
Serve with tortilla chips, yum!
Disclaimer – this is not MY photo, but it looks just like this!
It’s Apple season!! Applesauce, Waldorf Salad, Apple Cake, Caramel Apples! Love love apples! Only problem is how to enjoy them in all the many ways without getting “too big for my britches”! Aren’t we all trying to watch our carbohydrates or calories? I think everyone is worried about their diet, in one way or another.
I personally just want to fit into my clothes, look good in my Speedo, and avoid gas pains. Yes, gas pain from wheat consumption! Who knew, that by eliminating wheat, or at least seriously cutting back on it, that I could resolve my lifelong issues with abdominal pain?! I’ve already cut out cabbage & legumes (beans specifically, as I’ve never been a fan of split peas, lentils or chick peas), but cutting back on my wheat has really made a difference.
Today, I’m going to share with you my modified recipe for “Cream Cheese Apple Crumb Cake”. Basically, I’ve just substituted Lakantos Monkfruit for the sugar, and replaced half of the flour with almond flour. NO xanthan gum required. You can also make this with raspberries or blueberries to mix it up.
This recipe is so well loved, and made so often at my house, I almost have it memorized. You will need:
Mix your filling first. In a separate bowl, make the cake batter, starting with the wet ingredients, and blending until smooth, and then adding in the sweeteners, and finally the flours. Pour 1/2 of it into a greased 9″ springform pan. Take half of your prepared apples, and sprinkle them evenly over the cake batter. Pour the rest of the batter over the apples, and now pour and smooth the filling over the top layer of cake batter. Spread the rest of your apple pieces over the filling.
Cut your butter/margarine into the flour and sweeteners for the topping, and then crumble it over the top of your apples.
Bake for about 45 minutes at 350° F. It will appear a big gooey due to the cream cheese, but it will set-up nicely in about 30-40 minutes. You should be able to get at least 8 generous slices. Enjoy!
I wanted cake for my birthday, but didn’t want to “blow the bank”, so I modified a family favorite. It IS cake, and you COULD put candles in it, but we didn’t want to set the house on fire, so….no. Besides, the surface was kinda firm, but could’ve been potentially wobbly!
Start off with one of those cake pans that has an indentation for a filling. (Example shown above)
5 EB XL eggs 1 cup almond flour & 1/4 cup all-purpose flour, 4oz baking chocolate, melted 2/3 cup Monk Fruit 4 Tablespoons Coconut Oil 1-3/8 tsp Xanthen Gum (optional, for more dense brownie texture, omit) 1-3/8 tsp Baking Powder 3/8 tsp salt 1-1/2 tsp real vanilla extract
Mix all the dry ingredients together while melting your baking chocolate. Blend in the eggs and oil until smooth, and then add the melted baking chocolate last. Pour into well greased pan, and bake about 25 minutes at 350.
While the cake is baking, prepare the fruit topping. Two packages of fresh raspberries, or about 1-1/2 to 2 cups frozen (bring to room temperature). Place in microwave safe bowl with 1/2 cup Monk Fruit, and cook 2 minutes on high. Stir and repeat. Take about 1/2 package of Knox unflavored gelatin, and sprinkle it over a tsp of lemon juice, stir it in, and add it to the raspberries. Cook one more minute on high in the microwave, and then set it aside to cool. It sets very quickly in the refrigerator, if you would like.
When the cake is cool, prepare a small box of sugar-free cheesecake flavored pudding mix with 2 cups whipping cream, and 1/2 cup milk. Whip until fluffy, and spoon into the well of the cake.
Now spoon on the raspberry pie filling. Refrigerate until you are ready to serve.
Voila! (Let them eat cake!)
***Small disclaimer: remember, baked goods which use Xanthen gum taste best in the first 24-48 hours. They sink and become very dense if left for too long, so don’t be ashamed to share your treat with others!
It’s Summertime! My favorite time of year. Fruit is plentiful in the spring & summer, and I enjoy eating a lot of anti-oxidant rich berries, like Blackberries, raspberries, blueberries and strawberries. When I first went keto, I didn’t allow myself ANY fruit that summer, except for fruit flavored gelatin, lol! It was a sad, sad summer. The next summer, I just had to have some fruit, and it turns out that most of my favorites are berries, which are much lower in carbohydrates that things like Mangos and Bing Cherries.
Sooo, I’ve been experimenting in the kitchen for the past couple of years, and if I do say so myself, I’ve come up with some really delicious food, that is extremely low in carbohydrates.
In case you are not aware of what to look out for, here is the skinny: no starches. No rice, potatoes, bread or pasta. No corn, and no juice, and even watch some of your fruits, like bananas and mangos – these are seriously high in frucose, which of course means high carbohydrates, or what I call a high glycemic index. Grapes, raisens and craisens too (sorry!). Seriously! It’s pretty hard at first, but after 3-4 days your tastebuds & brain get reprogrammed, and it’s all downhill from there.
Today, I’m going to share with you my modified recipe for “Cream Cheese Blackberry Crumb Cake”. Basically, I’ve just substituted Lakantos Monkfruit for the sugar, and replaced half of the flour with almond flour. NO xanthan gum required. You can also make this with raspberries or blueberries to mix it up.
This recipe is so well loved, and made so often at my house, I almost have it memorized. You will need:
Mix your filling first. In a separate bowl, make the cake batter, starting with the wet ingredients, and blending until smooth, and then adding in the sweeteners, and finally the flours. Pour 1/2 of it into a greased 9″ springform pan. Pour and smooth the filling over the top of the cake. Sprinkle the blackberries over the filling, be generous.
Cut your butter/margarine into the flour and sweeteners for the topping, and then crumble this over the top of your berries.
Bake for about 45 minutes at 350° F. It will appear a big gooey due to the cream cheese, but it will set-up nicely in about 30-40 minutes. You should be able to get at least 8 generous slices. Enjoy!
My Celestial Creations 