Pumpkin Bread – Lo Carb Style

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.

My favorite brands
This particular recipe has no nuts, no raisins or craisens. This is a LOW CARB Pumpkin bread. If you really want raisens in your bread, you will be seriously increasing the carb count. A cup of pecans or walnuts, chopped fine, would still be considered Keto, however, and increase your fiber intake.

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.

These are fresh out of the oven,
I can almost smell it from here!!

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.

See the texture on this slice, looks just like “normal” pumpkin bread, doesn’t it?! But for now, slather on the butter or cream cheese and enjoy!

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!!

Keto Chocolate Muffins

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!

Enjoy!

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Keto Birthday Cake

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!

Pavlova, Keto style!

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.

So yummy I took a bite before getting a picture!

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!

This one is my Sweeties
And this one was my Son’s

Let me know how it goes!

Mother’s Day Breakfast – Keto style

I had a great Mother’s Day – and I hope you did too! We started off with waffles & crushed strawberries for breakfast, and then my husband and one of my sons made a lovely dinner of quiche, arugula salad, a special stacked or layered jello, and finished off with keto style banana splits!

Doesn’t that look yummy?!! You start off with your typical Chaffee (one egg, 1/2 c shredded mozzarella, and 1 Tbsp almond flour) topped with crushed strawberries sweeties with just a touch of monk fruit, and all topped with real whipped cream, again sweetened with powdered monk fruit. It was delicious, let me tell you!

By the way, I get my Lakanto Monk Fruit and my Almond flour from Costco, and I only use extra large EB eggs. One Chaffee recipe makes two chaffles. It’s my favorite go-to food now a days!

The banana split includes banana, strawberry, blueberries, raspberries, blackberries and whipped cream. Delish!