New York Ricotta Cheesecake KETO

Servings: 12

7g Net Carbs

Source:  Food Network

Ingredients

• 24 ounces cream cheese, softened
• 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
• 1/2 cup sour cream
• 1 1/2 cups sugar substitute (recommended: Splenda)
• 1/3 cup heavy cream
• 1 tablespoon no sugar added vanilla extract
• 1 tablespoon fresh lemon juice
• 2 eggs
• 3 egg yolks

Directions

Special equipment: 1 (8-inch) springform cake pan

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.


Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Garlicky Lemon Butter Green Beans KETO

Servings: 4

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 12 to 16 ounces fresh green beans, trimmed
• 3 tablespoons butter
• 2 cloves garlic, grated on a rasp grater or finely minced 
• Zest of 1 lemon plus 2 teaspoons fresh lemon juice 
• 1/4 cup slivered almonds

INSTRUCTIONS

Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the green beans briefly in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.


In a large pan on medium-high heat, add the butter, garlic and lemon juice. When the butter is melted and the garlic is fragrant, add the green beans and toss until just heated through. Taste a green bean and season with salt and pepper if needed. Remove to a serving plate and wipe the pan clean. Add the almonds and lemon zest and quickly toast a minute or two. Sprinkle the toasted almonds and zest over the green beans and serve.

Source:  The Kitchen, Food Network

Beef Tenderloin with Quick Red Wine Pan Sauce KETO

Servings:  6-8


Ingredients:

• One 3- to 5-pound beef tenderloin, trimmed
• 1/4 cup extra-virgin olive oil 
• Kosher salt and freshly ground black pepper
• 5 sprigs fresh thyme 
• 3 cloves garlic, crushed 
• 5 tablespoons unsalted butter, at room temperature 
• 1 medium shallot, minced 
• 1 cup red wine 
• 2 cups beef stock 
• 1 tablespoon all-purpose flour (or Corn Starch/Arrow Root for Gluten Free)

Instructions:

Special equipment: 10 to 12 pieces (8-inch) of butcher's twine

Remove the tenderloin from the refrigerator 1 hour prior to cooking.

On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.

Preheat the oven to 225 degrees F.

Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.

Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 45 minutes to 1 hour. Cover the beef with foil and rest for 15 minutes.

Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.

Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.

Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

Source:  The Kitchen, Food Network

Creamy Cole Slaw Salad KETO

Servings: 6  3/4 cup servings

Net carbs per serving: 2g

INGREDIENTS

• 4 cups Shredded coleslaw mix (primarily cabbage with small amount of carrots)
• 1/4 cup Mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Erythritol *
• 1 tsp Celery seed
•  Sea salt (to taste)
•  Black pepper (to taste)

INSTRUCTIONS

1. Place the shredded coleslaw mix into a large bowl. Set aside.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
3. Stir the dressing into the shredded coleslaw mix and toss to coat.
4. If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.

Cauliflower "Potato" Salad KETO

The cauliflower taste is actually quite mild, and the texture is very much like regular potato salad. The key is cooking the cauliflower to the same softness as cooked potatoes would be. Make sure your florets are very small, too.

Other than the cauliflower, this low carb potato salad is just like the one you’re probably used to. It has the classic add-ins of hard boiled eggs, celery, and onions. The dressing is your typical mayonnaise base with mustard, vinegar, and spices. So simple, and so good.

And, you’ll love that you can get all the same flavors without the carbs.

SERVINGS  5   1-cup servings

Net carbs per serving (1 cup): 6g

INGREDIENTS

• 1 large head Cauliflower (cut into small florets)
• 2/3 cup Mayonnaise
• 1 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/3 cup Onion (finely diced)
• 1/3 cup Celery (finely diced)
• 2 large Eggs (hard boiled, chopped)
• Chives, Parsley or Dill (for garnish - optional)

INSTRUCTIONS

Cook the cauliflower on the stove or in the microwave.

Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.

Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.

Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Creamy Cucumber Salad KETO

Creamy cucumber salad is the perfect low carb summer salad, and fortunately it’s extremely easy to make it. Cut up the cucumbers, onions, and herbs, stir together a few things for the dressing, and mix it all up. You’re good to go!

SERVINGS 6   1-cup servings

Net carbs per serving (1 cup): 6g

INGREDIENTS

• 1/2 cup Sour cream
• 2 tbsp Fresh dill (chopped)
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 6 cups Cucumbers (chopped)
• 1 small Red onion (thinly sliced)

INSTRUCTIONS

In a large bowl,whisk together the sour cream, dill, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.

Stir in the chopped cucumbers and red onions.

Roasted Tomato Soup KETO

This roasted low carb tomato soup version is just like that – thick, warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil.

You can actually substitute the fresh roasted tomatoes with a can of roasted tomatoes in a pinch – simply skip to step three in the recipe, if you must. Just know that the flavor of roasting them yourself is unmatched. I encourage you to try it if you can.

SERVINGS  6  servings (~3/4 cup each) 

Net carbs per serving: 6g

INGREDIENTS

• 10 medium Roma tomatoes (cut into 1" cubes)
• 1 tbsp Olive oil
• 4 cloves Garlic (minced)
• 1/4 cup Water
• 1/4 cup Heavy cream (or coconut cream for paleo)
• 2 tbsp Fresh basil (minced)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with foil and grease lightly.

Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.

Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender.)

Pour the tomato puree into a pot over medium heat. Add water. Season with garlic salt and black pepper to taste. Simmer for 10-15 minutes.

Stir in the cream and minced basil.

Chicken Soup with Spaghetti Squash KETO

The spaghetti squash in this soup makes a great gluten-free stand-in for noodles. Other than that, it still has all your favorite elements of your favorite chicken soup. It’s light and a little hearty at the same time… and so, so comforting.

This low carb chicken soup recipe makes a large batch, so it can last a while if you’re battling a cold or flu this winter. Otherwise, try freezing half the batch for later. 

Servings: 14 cups

Net carbs per cup: 3g

INGREDIENTS

• 2 cups Shredded chicken (cooked)
• 1 cup Carrots (diced)
• 1 cup Celery (diced)
• 1 cup Onion (diced)
• 10 cups Chicken broth
• 1 tbsp Italian seasoning
• 1 medium Bay leaf (whole)
•  Sea salt (to taste)
•  Black pepper (to taste)
• 1 medium Spaghetti squash

INSTRUCTIONS

In a large pot on the stove, stir together all ingredients except the spaghetti squash. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 hour.

Meanwhile, preheat the oven to 375 degrees F. Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don't overcook to the point where there's no resistance at all, or the noodles will be mushy.)

When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, cross-wise across the short side of the spaghetti squash).

Right before serving, remove the bay leaf and stir in HALF of the spaghetti squash strands.

Source: Wholesum Yum

Chili KETO (crockpot or instapot))

Easy, basic recipe. This freezes really well! 

SERVINGS 10

Net carbs per serving (1 cup): 10g

INGREDIENTS

• 2 1/2 lb Ground beef (grass fed preferred or ground turkey)
• 1/2 large Onion (chopped)
• 8 cloves Garlic (minced)
• 2 15-oz can Diced tomatoes (with liquid)
• 1 6-oz can Tomato paste
• 1 4-oz can Green chiles (with liquid)
• 2 tbsp Worcestershire sauce
• 1/4 cup Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1 medium Bay leaf (optional)
• 1 jalapeno, chopped without the seeds (optional)

Topping Ideas:

• diced avocado
• diced tomato
• sour cream
• cheese
• cilantro
• raw onion

INSTRUCTIONS

Crock Pot slow cooker instructions

1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Pressure cooker instructions

1. Select the "Sauté" or "meat" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Add remaining ingredients (not the toppings), except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Close the lid. Press "Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.

*This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.

Cauliflower Stuffing KETO

The Best Way To Make Low Carb Paleo Stuffing:

How do you make the best low carb paleo stuffing – especially if you’re super busy like I am? Do it in the oven! And, do it at high temperature to make it quick.

INGREDIENTS

• 1 large head Cauliflower (cut into small florets)
• 1 large Onion (sliced)
• 1/4 cup Celery (chopped thinly)
• 2 cloves Garlic (minced)
• 1/4 cup Olive oil (can also use butter or ghee)
• 1/2 tsp Poultry seasoning
• 1/2 tsp Dried thyme
• 1/2 tsp Ground sage
• 1 tsp Sea salt (or less if your poultry seasoning contains salt)
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)
• 1/4 cup Pecans (chopped)

INSTRUCTIONS

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper, or line with foil and grease well.

In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.

Spread the mixture in a single layer on the lined baking sheet. (You may need two sheets depending on the size. You want as many of the cauliflower florets and onions in contact with the pan as possible.) Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.

Add the fresh parsley and pecans to the pan, and stir everything together. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.

SOURCE: WHOLESOME YUM

White Chocolate Macadamia Biscotti KETO

• 1/3 cup coconut oil or butter, softened
• 1/2 cup Swerve (or equivalant)
• 2 eggs
• 1 tsp vanilla extract
• 2 cups almond flour
• 2 tsp baking powder
• 1/2 cup La Nouba white chocolate, chopped (sugar-free white chocolate)
• 1/4 cup chopped macadamia nuts
• 1 egg yolk, beaten
• 1 TBS water

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. 

• In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
• Combine the almond flour and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. 
• Mix in the white chocolate pieces and macadamia nuts.
• Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
• Bake for 20 to 25 minutes in the preheated oven, or until firm. 
• Cool on baking sheet for 30 minutes. 
• Using a serrated knife, slice the loaves diagonally into 1 inch slices. 
• Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. 
• Cool completely and store in an airtight container. Serves 30

Source:  http://mariamindbodyhealth.com/white-chocolate-macadamia-biscotti/

Pumpkin Muffins KETO

This easy, healthy pumpkin muffins recipe is made with coconut flour and almond flour (or flaxseed meal for nut-free). Low carb, gluten-free, and paleo!

SERVINGS 10
Net carbs per serving (1 muffin): 3g

INGREDIENTS

• 1/2 cup Coconut flour
• 1/2 cup Almond flour (or golden flaxseed meal*)
• 2/3 cup Erythritol (or any sweetener of choice)
• 1 tbsp Gluten-free baking powder
• 1 tbsp Pumpkin pie spice
• 1/4 tsp Sea salt
• 4 large Eggs
• 1/2 cup Pumpkin puree
• 1/3 cup Ghee (measured solid, then melted; can sub butter or coconut oil**)
• 1 tsp Vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line 10 muffin cups with parchment liners.

In a large bowl, stir together the coconut flour, golden flaxseed meal, erythritol, baking powder, pumpkin pie spice, and sea salt.

Stir in the the eggs, pumpkin puree, ghee, and vanilla, until completely incorporated.

Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.

NOTES


*Golden flaxseed meal will work for a nut-free version. Note that the flax version is best eaten fresh, as they tend to dry out and get a little grainy if they sit for a while. Nutrition info is based on almond flour.

**You can use ghee, butter, or coconut oil - your choice. For extra moist pumpkin muffins, increase the amount from 1/3 cup to 1/2 cup instead.

English Muffin KETO

This paleo, gluten-free, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes, with 5 ingredients!

1 serving
Net carbs: 4g in the entire recipe (makes 2 large slices)

INGREDIENTS

• 3 tbsp Almond flour
• 1/2 tbsp Coconut flour
• 1 tbsp Butter (or ghee)
• 1 large Egg (or equivalent egg whites)
• 1 pinch Sea salt
• 1/2 tsp Gluten-free baking powder

INSTRUCTIONS
Melt ghee (or butter) in a microwave safe ramekin or other container, about 4" in diameter with a flat bottom. This takes about 30 seconds.

Add the remaining ingredients and stir until well combined.

Let sit for a minute to allow the mixture to thicken.

Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.

NOTES
Nutrition Facts
Amount Per Serving
Calories 307 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 12g 24%
Vitamin A 12%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.


Notes:

Nutrition facts below are for a VERY LARGE low carb English muffin (4" diameter). To make a regular sized one, use 2/3 to 3/4 of the recipe and a smaller container.
If you prefer more/smaller slices, you can also make it in a mug instead of a ramekin, then just pop those in the toaster in batches.

Blueberry Pancakes with Vanilla KETO

These paleo, gluten-free blueberry pancakes are fluffy and studded with vanilla bean specks. Made with almond flour, they're also low carb.

SERVINGS 5 servings (4 mini pancakes each)
Net carbs per serving (4 mini pancakes): 4g

INGREDIENTS
1 cup Almond flour
2 tbsp Erythritol *
1 tsp Gluten-free baking powder
1/8 tsp Sea salt
1/4 cup Unsweetened almond milk
3 large Eggs
1 tsp Vanilla extract
1 medium Vanilla bean (seeds scraped)
1/2 cup Blueberries

INSTRUCTIONS
Whisk all ingredients, except blueberries, together in a bowl until smooth. Fold in the blueberries.

Preheat an oiled pan on the stove at medium-low heat. Drop tablespoons of the batter onto the hot pan (or 1/4 cup at a time if you prefer larger pancakes). Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.

NOTES
Nutrition Facts
Amount Per Serving
Calories 185 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 9g 18%
Vitamin A 4%
Vitamin C 2%
Calcium 9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Blueberry Scones KETO

These paleo, low carb scones are bursting with juicy fresh blueberries & topped with natural blueberry glaze. You'll love this easy blueberry scones recipe!

8 scones
Net carbs per scone: 4g

INGREDIENTS

Scones

• 1 cup Almond flour
• 1/4 cup Coconut flour
• 3 tbsp Erythritol (or any granular sweetener of choice)
• 1/2 tsp Gluten-free baking powder
• 1/4 tsp Sea salt
• 1/4 cup Unsweetened almond milk
• 2 tbsp Coconut oil (melted)
• 1 large Egg
• 1 tsp Vanilla extract
• 1/2 cup Blueberries

Glaze

• 1 tbsp Coconut oil (melted)
• 1 tsp Erythritol (or any granular sweetener of choice)
• 2 tbsp Blueberries

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.

In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
Place the dough onto the lined pan and form a disk shape, about 1 inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 inch apart. Bake for about 18-22 minutes, until golden.

Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

Source: Wholesum Yum

Cheese Danish with Peaches KETO

This low carb cheese danish with peaches is a delicious way to enjoy summer and only has 7 ingredients. Keto, gluten-free, and nut-free.

SERVINGS 4  danishes
Net carbs each: 5g

INGREDIENTS

Danish

• 1/2 cup Coconut flour
• 1/3 cup Erythritol
• 1 tsp Gluten-free baking powder
• 1 pinch Sea salt
• 4 large Eggs (beaten)
• 2 tbsp Butter (melted)
• 1 tsp Vanilla extract

Filling

• 4 oz Plain cream cheese
• 2 tbsp Erythritol
• 1 tsp Vanilla extract
• 1/2 large Peach (sliced into very thin wedges)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

To make the dough, stir together the coconut flour, erythritol, baking powder, and sea salt in a large bowl. Mix in the eggs, vanilla, and melted butter until a dough forms. The dough should be firm but a little sticky and moldable.

Divide the dough into four sections. Make a ball with each, then flatten it on the lined baking sheet, making a thin disk about 1/4" thick, with slightly thicker edges.

To make the filling, heat the cream cheese in the microwave for about 30-60 seconds, until very soft and easy to stir. (You can do this on the stove over low heat, if you prefer.) Stir in the vanilla extract and erythritol. Spoon the cream cheese mixture into the danish cavities.

Arrange the peach slices on top of the cream cheese and press down gently.

Bake for 20-25 minutes, until the danishes are set and golden.

Source: Wholesum Yum

Pumpkin Bread KETO

Net carbs per slice: 4g

This moist, easy sugar-free pumpkin bread is made with almond flour & coconut flour. It's low carb, gluten-free, keto and paleo. Only 10 common ingredients!

SERVINGS 12 

INGREDIENTS

• 2 cup Almond flour
• 1/2 cup Coconut flour
• 3/4 cup Erythritol *
• 2 tsp Pumpkin pie spice
• 2 tsp Gluten-free baking powder
• 1/4 tsp Sea salt
• 3/4 cup Pumpkin puree
• 4 large Eggs (lightly beaten)
• 1/3 cup Butter (measured solid, then melted - can sub ghee)
• 1/4 cup Pumpkin seeds

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).

In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.

Add the pumpkin puree, eggs, and melted butter. Mix until well combined.

Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.

Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.

Banana Bread KETO

This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. Naturally paleo, gluten-free, sugar-free, and healthy.

SERVINGS  12
Net carbs per slice: 2g


INGREDIENTS

• 2 cup Almond flour
• 1/4 cup Coconut flour
• 1/2 cup Walnuts (chopped; plus more for topping if desired)
• 2 tsp Gluten-free baking powder
• 2 tsp Cinnamon
• 1/4 tsp Sea salt (optional)
• 6 tbsp Butter (softened)
• 1/2 cup Erythritol
• 4 large Eggs
• 1/4 cup Almond milk
• 2 tsp Banana extract

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).

In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
In another large bowl, use a hand mixer to butter and erythritol until fluffy. Beat in the eggs (use the low setting to avoid splashing). Stir in the banana extract and almond milk.

Pour the dry ingredients into the wet. Beat on low setting until a dough/batter forms.

Stir in the chopped walnuts.

Transfer the batter into the lined loaf pan and press evenly to make a smooth top. If desired, sprinkle the top with additional chopped walnuts and press them lightly into the surface.

Bake for 50-60 minutes, until an inserted toothpick comes out clean.

Cool completely before removing from the pan and slicing. (The longer you let it sit before slicing, the better it will hold together. The next day is ideal if possible.)


*Note: This banana bread is a little more crumbly than a typical banana bread made with flour. You can add a 1/2 teaspoon xanthan gum if you'd like it to be less crumbly, but I didn't find it necessary.

Source: Wholesum Yum