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.
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!
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.
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
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.
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.
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.
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!
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.)
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!
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!
As per usual, the mainstays of my recipe include lots of eggs, Lakanto MonkFruit, and finely ground Almond flour. This recipe also requires Xanthen gum, which helps so much with our texture.
For those of you who are just joining me, I am determined to lead a low carb lifestyle, without giving up my favorite foods. So I am modifying some of my favorite comfort foods (generally cookies, cake, sweet breads, lol) to be more Keto friendly.
The main caveat or takeaway is to remember that Keto Style baked goods need to be eaten quickly, as they will sink, and three days later, you won’t be interested in eating it any more.
Recipe: 6 eggs 2/3 cup butter flavored Crisco or coconut oil 1 cup Monk Fruit 1 cup Golden Monk Fruit 2/3 cup granulated sugar 1 can (16 oz) packed pumpkin 1/2 cup water 2 tsps baking soda 1-1/2 tsp salt 1/2 tsp baking powder One Tbsp Xanthen Gum, 1 tsp cinnamon 1 tsp cloves 2 cups almond flour 1-1/3cups all purpose flour
Heat oven to 350°. Grease pans (9×5”), mix shortening, sweeteners, leavening, salt and spices. Add in pumpkin. Blend until smooth. Add water, and flour, almond flour, one cup at a time, and mix until smooth. Pour evenly into two pans and bake for 70 minutes at 350°. You can cut it after 20-30 minutes.
Remember to share! Each loaf has about 13 slices, and each slice has about 25gms carbs each. So, low carb, but not NO carb. Be careful, it’s delicious!!
So this was a bad idea, a very very very bad idea! I was actually surprised by my restraint, in that I only ate two straight away!
I actually wasn’t sure that I could modify the recipe enough to make it work, but like most recipes with cocoa powder, it just requires a little bit more oil. Theoretically this makes 6 muffins. Personally I’d prefer to say just 4, but that would up my carb intake a bit, lol!
As with all keto baked goods, these taste best, pretty quick out of the oven — 20-30 minutes or so. But you could probably suffer, and have any left over, the next day, (and just microwave them for 10-15 seconds). One thing I know for sure, if there are more than 2-3 people in the house, there won’t be any left to eat tomorrow!
Take a look at the texture!
Here is the recipe:
4 EB XL eggs 3/4 cup almond flour & 1/4 cup all-purpose flour, 1/2 cup cocoa powder 1/2 cup Monk Fruit 3 Tablespoons Coconut Oil 1 tsp Xanthen Gum 1 tsp Baking Powder 1/4 tsp salt 1 tsp real vanilla extract, about 1/2 cup sugarfree chocolate chips
Mix the dry ingredients together while the eggs come to room temperature, add in the coconut oil and eggs all at once, and blend in well – the dough will seem gummy or extra sticky, this is normal. Now add in the vanilla & mix again. Finally with a large spoon gently stir in the chocolate chips. Spoon into 12 regular cup cake wells, or 6 extra large ones (my preference, as I plan on eating 2 regular size ones anyway!). Bake 25 -30 minutes at 350.
These beauties only have 11 grams of carbohydrates for each regular size muffin, or 22 grams for the large one I’m going to eat. YUM!
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!
I have always loved Pavlova, from its origins (Anna Pavlova) it has enchanted me, and it is not only delightful in appearance, but light and decadent at the same time. Perfect for a Bridal or Baby Shower, or even something to treat your favorite guy! (Fathers Day is coming up!)
My version has zero sugar, except for the fructose naturally occurring in your chosen fruit. Colorful berries are full of anti-oxidants, and very pleasing to the eye.
Start off by tracing circles on some parchment paper, these are about 5” in diameter. Then turn your oven on to 250°F. Take your eggs and place them into warm water to get them closer to room temperature. Once the eggs have come to room temperature you can start mixing things together.
2 EB eggs whites (extra large)
1/2 teaspoon vanilla (I used Wilton Clear Vanilla, because I love the extra white look of the Pavlova)
1 teaspoon corn starch (Optional)
1/2 teaspoon of Cream of Tartar
1/2 cup Lakanto Monkfruit
Begin blending at a low speed, and continue increasing the speed until whipped well to fairly firm peaks. Then place the meringue into a piping bag, and fill in the circles you drew on the parchment paper. Bake 40 minutes at 250°, then turn the oven off, and leave them to set for another couple of hours, still in the oven.
Take a small box of Jello brand sugar-free Cheesecake or White Chocolate pudding mix, and mix with 2 cups of real whipping cream and 1/2 cup cold water, to very stiff peaks.
When you’re ready to serve the Pavlovas, lift them off the parchment with a wide spatula, and place them on a plate. Put a very generous amount of your sugar-free pudding all over the top, and then drop your favorite berries on top of the pudding. My choice was blackberries, raspberries, and crushed strawberries. You could also add blueberries, or even go with mangoes and peaches!