Keto Pound Cake

I know I’ve been away for a while but the wheels have still been turning. It’s been crazy busy and I’m trying to get back to posting frequently. So, upon my return to the blog, I bring you keto pounds cake. Yes, you heard it. You can whip this up in a jiffy (45 min max) and dress it with your favorite keto toppings like whipped cream, strawberries, blueberries, cream cheese or even peanut butter. Hope you enjoy a much a I do!

Ingredients:

  • 1 and 1/4 cup almond flour
  • 3/4 cup Keto approved sweetener
  • 1tsp baking powder
  • 1/4tsp salt (remove if you use salted butter)
  • 4 eggs
  • 4tbs softened butter
  • 4tbs softened cream cheese(1/2 block)
  • 1tsp vanilla

Instructions:

In a mixing bowl, add your softened butter and keto sweetener. Whip until light and fluffy

Once your sweetener and butter is light and fluffy, add your cream cheese. Beat until it’s nice and whipped. It should resemble cream cheese icing.

Add your vanilla and start adding 1 egg at a time. Do not add them all at once. Incorporate 1 after each gets beaten into the batter.

After you incorporated all of your eggs, add your baking powder and almond flour. Mix together until your batter is nice and smooth.

Here’s where you have a decision to make. You can either use a loaf pan, cupcake pan or mini loafs as I have. I suggest this option because the serving is perfect for 1! Take a spoon/ladle and seperare evenly among the 8 mini loafs. Ensure you spray with oil prior. I used avocado oil and they never stick.

In your pre-heated 350 degree oven, bake until golden brown. This should be right around 30 minutes. If they are jiggly, add some time. You can use the toothpick test too. Should pull out clean when inserted into the middle of the loaf. Pull out and enjoy!

Keto Fudge

Just in time for Christmas, here’s a holiday favorite, of course Keto. It’s so simple to make and fully customizable!

Ingredients

  • 1 cup Keto approved chocolate chips
  • 1 cup heavy whipping cream
  • 2tbs grass fed butter
  • 1/3 cup Keto powdered sweetener
  • 2tsp vanilla
  • Handful any nut of choice

Instructions:

In a decent sized frying pan, combine your butter, sweetener and heavy cream in between medium and low setting. This needs to be stirred continously to keep the ingredients from burning. Keep stirring for about 15 minutes until the mixture is good and thick.

Once your done thickening your mixture, remove from the heat and set aside about 5 minutes. Dump your cup of chocolate chips into the mixture and get to stirring again.

In a 9×9 square pan, line with parchment paper. Pour the hot fudge into the pan and even it out. Garnish with whatever nut you choose.

Place pan in fridge for no less than 1 hour. I did 2. Remove, slice and enjoy. These need to be stored in the fridge as they start to melt quickly because of the Butter.

Keto Pumpkin Pie

There is not many times that a Keto alternative is just as good as the real deal. Well, I’m here to tell you that this Keto Pumpkin Pie was. It was very good and the Keto pie crust was so buttery and fantastic. Even better, it’s a fairly simple recipe. I hope you’re able to make it and share with your family over the holidays. Or, enjoy yourself!

Ingredients:

Crust

  • 2 1/2 cups almond flour
  • 1/3 cup Keto approved sweetener
  • 1/4 cup of melted butter or Ghee
  • 1 egg
  • 1tsp vanilla
  • 2tsp cinnamon (optional)
  • Pinch of pink salt

Filling

  • 1 can (15oz) pumpkin puree
  • 2 eggs
  • 1/2 cup heavy cream
  • 2/3 cup Keto approved powdered sweetener
  • 2tsp pumpkin pie spice
  • 2tsp vanilla
  • Pinch of salt

Instructions:

Crust

You can hand mix all these ingredients but it is way easier to use your food processor. Dump all of your crust ingredients into the processor. Put on the dough setting and combine all ingredients. I stopped it after 30 seconds and scraped the sides and ran it again for another 20-30 seconds.

Remove the dough from the processor and place on a sheet of parchment paper, making sure you form it into a ball. Because of the butter, it is quite greasy so beware. Place another sheet of parchment paper on top and roll out into pie crust shape. Don’t worry if it’s not perfect, you can help form it in the pie pan. Also note, it tries to crumble. Get creative placing in your pie pan. I turned my pie pan over the crust, placed my hand under and flipped. Form the edges as pretty as you can. You can press any of the excess back into the crust to fill gaps or cracks.

Cook in the oven at 350 degrees for 10-12 minutes, just until it starts to brown. Remove and let cool.

Filling

In a large mixing bowl, throw all of your filling ingredients in. With a hand mixer, mix on low until all of the ingredients are good and combined. Don’t overmix or you will create a bunch of air in the filling and it won’t cook right.

Now that the pie crust has cooled enough, about 15 minutes, dump you pie filling into your crust. Level with a spatula. Place in the oven at 325 degrees and cook for about 40 minutes, or until there is no more jiggle. Remove and let cool down before slicing.

Once cooled, slice and enjoy! Top with a dab of homemade whip!

Keto Pecan Pie

Just in time for Thanksgiving, we now have an option for a pecan pie that is 100% Keto friendly. Now this was just a trial run but it turned out pretty dang good. We are going to try a few other methods but there is absolutely nothing wrong with this version. Now with that being said, nothing can replace a real pecan pie, but this will get you pretty close!

Note: Pay attention to pecan placement. When putting the extra pecans on top, ensure the pretty side goes up. This was just a test run so I didn’t care.

Ingredients:

Crust:

  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 eggs
  • 8tbs (1/2 cup) melted grass fed butter
  • pinch of salt
  • 2tsp cinnamon (optional)

Filling:

  • 2 cups Lakanto sugar free maple syrup
  • 4 eggs
  • 2tsp vanilla
  • 2 cups pecan halves
  • 8tbs (1/2 cup) melted grass fed butter

I did not put any Keto friendly sweetener in the filling. I think I would go back and put in 1/2 a cup of brown sugar Keto sweetener next go round. You can find it here –> https://amzn.to/2Kh34su

Instructions:

Crust

You will need a 9″ pie pan. In a mixing bowl, add your dry ingredients and mix well. Once well combined, add in your 1/2 cup of melted butter. Mix this really well. Then add in your 2 eggs, whipped. Mix well. I ended up just mixing with my hands to make it easy.

Once you have a dough like consistency, place the mixture into your 9″ pie pan. Here, you will need to work it around to shape the dish. This took the longest to get up and around the edge. Maybe it would have been best to place between 2 sheets of parchment paper and rolled it into the pie dough.

Once you have your pie shaped, place into your pre-heated oven at 375 degrees for about 10 minutes. Make sure you poke a few holes in the bottom so your crust doesn’t bubble.

Filling

While your crust is cookin, make your pie filling. You will add all of your ingredients to 1 mixing bowl except your pecans. Once it is all mixed and combined, add in your 2 cups of pecans. Mix well once again. Your mixture will seem too watery but don’t worry, it’s going to cook just fine.

Remove your crust from the oven. Reduce the oven temperature to 350 degrees. Dump your filling into your pie dish. Before placing in the oven, add some extra pecans to the top with the pretty side facing up! Place in oven and bake for ~35 minutes. You will know when it is finished cooking as the center won’t be jiggly anymore.

After your timer goes off, remove from oven and let cool. Slice and enjoy!

Pumpkin Spice No-Bake Cheesecake Fluff

Ok, so I was just playing with a recipe here and I think I made something pretty dang good. I wanted simple, no bake cheesecake, but really didn’t find a recipe I wanted to try. So, I just took the general ingredients, threw it all in a bowl, whipped it up, and made magic. This is extremely “Thanksgiving” and would probably be good any time of year. Also, this is crust-less. This helps reduce calories and net carbs. Hope you enjoy.

Ingredients:

  • 16oz. block cream cheese (2 blocks)
  • 1 1/2 cup heavy whipping cream
  • 1 cup granular Keto approved sweetener
  • 2tsp vanilla
  • 1/4tsp pink salt
  • 1 cup sour cream
  • 4tsp cinnamon (yes, I love cinnamon)
  • 4tsp pumpkin spice seasoning
  • 2tbs coconut oil (optional, but recommended, used to help stiffen)
  • 7oz (the whole bag) Lilly’s pumpkin spice white chocolate chips (I’ve only found at Walmart)

Instructions:

In a large mixing bowl, put all of the ingredients in at 1 time except the Lilly’s chips. With your hand mixer, start on low and get it mixing. Work your way up to the high setting and whip for about 5 minutes, continually scraping the sides as you go. I just whipped it until it was nice and firm.

Once you are done whipping, and it’s nice and firm, dump in the Lilly’s chips and fold in. You do not want to put these in while using the hand mixer, it beats them up pretty good.

Transfer to a large pie pan. There is no crust, so it will all fit, just spread it around nicely. Place in the fridge to firm up. Mine took about 2 hours to get good and firm. It won’t cut like pie, but don’t worry, it sure eats good! Enjoy.

Keto Creme Brulee

You absolutely will feel like you are dining in an elegant restaurant. This fancy dessert will knock your socks off. It takes minimal effort to make. The hardest part is waiting for it to chill so you can enjoy properly! You’re going to want to make this one. I knew the minute I saw this recipe, it was happening. Who doesn’t like custard? How about a fully Keto custard? Yeah, that’s correct, this recipe is 100% Keto.

Ingredients:

  • 6 large egg yoks (discard the whites)
  • 2 cups of heavy whipping cream
  • 5 tbs Keto approved sweetener (I prefer this one I buy off Amazon –> https://amzn.to/33zSgNa ) or pick up at Costco
  • 2 tsp vanilla extract

You will also need some 4 oz. ramekins or oven safe bowls. I picked up a set of 6 ramekins on Amazon that were on sale –>https://amzn.to/3npsIug

Instructions:

Start a pot of water on the stove top. You will need towards the end. Fill it about halfway.

In a sauce pan, start with your 2 cups of heavy cream and only 1 tbs of the sweetener. Bring this to a boil and immediately remove.

While your cream is coming to a boil, separate your 6 egg yolks and put into a bowl. Add your 4 other tbs of sweetener and vanilla and whisk until combined.

When your cream has come to a boil and you removed, take 1/2 cup of the cream and dump into your egg yolk mixture. Whisk it until combined then dump this mixture into your hot cream mix.

Place your ramekins into an oven safe pan deep enough to hold water. Fill each one of them evenly with the mixture. As I stated before, I used 4oz ramekins so this made 6. If you have larger, then you will make less. Continue until all are full. Keep them in the oven safe pan. Add 2 or 3 cups of water so it comes up the ramekin about 1/2″ to an inch. This apparently helps the custard cook evenly. Place into the oven at 325 for 30 to 35 minutes until the Brulee is set-up but still a tad jiggly. Let cool on the counter for about 15 minutes then place in the fridge to chill.

Now for the fun part. After they have chilled, sprinkle 1 tsp of Keto sweetener (powdered or granular) on top and hit it with a cooking torch. If you don’t have one, use your oven broiler but watch it closely so it doesn’t burn. Now enjoy!

Can you eat it warm? Sure, but I think it’s best cold. You be the judge, but whatever you do, go make this one! You probably have everything!!!

Guru PB&J Cookie Bars

Got a sweet tooth? Try this super simple recipe out. It mirrors peanut butter and jelly. In fact, it tastes exactly like it. It’s one of those simple delish recipes that you just throw all of your ingredients into a bowl and mix and done! Let’s see how this goes:

Ingredients:

  • 1 cup almond flour
  • 2 tbs coconut flour
  • 1 cup keto approved sweetener (I use this from Amazon in a 3 lb bag –>>> https://amzn.to/2FFxpPe
  • 1 large egg
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 cup natural peanut butter… I used chunky but smooth will be ok as well
  • 1 tsp vanilla
  • 1/2 cup Keto approved chocolate chips —->>>https://amzn.to/35Bv56L
  • 6-8 medium strawberries, diced

Instructions:

In your mixing bowl, put all of your ingredients except your chocolate chips and strawberries. Mix well for about 2 minutes.

After you batter is mixed, add in your chocolate chips and diced strawberries and fold them in.

Spray a small cookie pan and dump your mixture in the middle. Spread it out evenly across the entire pan. Make sure it’s nice and even so it cooks well.

Place in your pre-heated oven and cook at 350 degrees for 30-40 minutes. Mixture is done when it’s firm but not crunchy. Of course, you will have to play with time in your oven. And if you want to take it longer and make crunchy, that’s ok too. Once finished cooking, let cool on counter, slice and serve. Enjoy!!

Keto Chocolate Chip/Pecan Cookies

1 net carb Keto cookies? Uh, yes, it happened. AND…… they are so good. This recipe is so easy to make and only takes about 10 minutes in the oven. And did I mention they are only 1 net carb? Crazy, I know. Let’s take a look at how this plays out!

Ingredients

  • 1 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup grass fed butter
  • 3/4 cup golden monkfruit (brown sugar substitute) – click the link where you can purchase on Amazon
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup SF Keto friendly chocolate chips (I used ChocZero)
  • 1/2 cup chopped pecans

Instructions:

In a small bowl, add your almond flour, baking soda, baking powder and salt and mix them together then set to the side.

In a mixing bowl, add your softened butter, golden monkfruit sweetener and vanilla and beat on low until smooth.

Add your egg and beat the mixture on low until combined. Slowly start adding your dry almond flour mixture to your mix bowl and mix on low speed until all ingredients have been added. Keep mixing until nice and smooth

Once your dough is mixed, fold in your chocolate chips. Do not use your mixer here as it will beat your chocolate chips to death!

After you fold in your chocolate chips, add your chopped pecans and fold in as well.

When all of your ingredients have been added, place your dough in the fridge for 20 minutes. DO NOT SKIP THIS STEP! If you skip this step, your cookies will run all over the pan and won’t come out right.

Set your oven to 350 and have it warming up while your dough is chilling.

When your dough has chilled for 20 minutes, use a scoop to portion out your cookies onto a cookie sheet. You don’t have to add parchment paper but I did to help with cleanup.

Cook in the oven for 7-10 minutes or until you feel they are ready to come out. Set out and let cool and they will stiffen up for you. Enjoy!

Nutrition facts for 1 cookie: