Coffee: Pumpkin Cream Cold Brew KETO (Carolyn) Starbucks Copycat

 

This keto Starbucks copycat recipes features delicious sugar free pumpkin spice cold foam poured over delicious cold brew coffee. It’s the perfect fall refreshment!

Servings:  2    Carbs:   2

Ingredients:

• ¼ cup heavy whipping cream
• ¼ cup powdered Swerve Sweetener
• ½ teaspoon vanilla extract
• 3 tablespoon pumpkin puree
• 1 ½ teaspoon pumpkin spice
• 3 tablespoon unsweetened hemp milk or low carb milk
• 1 to 1 ½ cups cold brew coffee
• Additional sweetener as desired

Instructions:

In a medium bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.

Fold in the pumpkin puree and pumpkin spice until well combined. Then stir in the milk until the mixture is of a thick but pourable consistency.

Fill two highball glasses two thirds of the way up with ice, then add cold brew coffee to within an inch and a half or so from the top.

Pour the pumpkin cream overtop and sprinkle with additional pumpkin spice, if desired.

NOTE: If you like very sweet coffee, stir a little additional sweetener into the cold brew before add the pumpkin cream.

Coffee: Ginger Bread Latte & Ginger Syrup KETO (Carolyn)

This Keto Gingerbread Latte is a delicious and easy holiday drink. Make your own sugar-free gingerbread syrup, add some coffee and hot milk, and enjoy this low carb hot drink all winter long.

Servings: 2

Carbs:  .8

Ingredients:

Gingerbread Syrup

• 1 ¼ cups water
• ½ cup Swerve Brown
• ½ cup Allulose or BochaSweet
• 2 inch piece fresh ginger, peeled and sliced
• 2 cinnamon sticks
• 4 whole cloves
• 4 peppercorns
• 1 teaspoon vanilla extract

Keto Gingerbread Lattes

• 1 cup unsweetened nut milk (use hemp milk for nut-free)
• ¼ cup heavy whipping cream (use coconut cream for dairy-free)
• 2 shots espresso (or ½ cup strongly brewed coffee)
• 6 to 8 tablespoon gingerbread syrup
• Lightly sweetened whipped cream (optional)

Instructions:

Gingerbread Simple Syrup

In a medium saucepan over medium heat, combine the water, sweeteners, ginger, cinnamon sticks, cloves and peppercorns. Bring to a boil, then reduce the heat and simmer 10 minutes.

Source:  All Day I Dream of Food

Cranberry Bliss Bars KETO (Carolyn)

 

Servings:  16

Carbs:  2.6

Ingredients:

Bars:

• ½ cup butter softened
• ⅔ cup Swerve Brown (can sub granulated)
• 1 large egg room temperature
• 1 teaspoon fresh grated ginger (can sub 1 teaspoon ground)
• ½ teaspoon vanilla extract
• 2 cups almond flour
• 1 tablespoon grassfed gelatin
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup sugar-free white chocolate chips
• ¼ cup sugar-free dried cranberries chopped

Frosting:

• 6 ounces cream cheese softened
• ⅓ cup powdered Swerve Sweetener
• ½ teaspoon vanilla extract
• 2 ½ tablespoon almond milk room temperature

Garnish and Drizzle:

• 2 tablespoon sugar-free dried cranberries chopped
• 3 tablespoon sugar-free white chocolate chips
• ½ teaspoon coconut oil (or a little bit of cocoa butter)

Instructions:

Preheat the oven to 325F and lightly grease a 9×9 inch baking pan.

In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg, ginger, and vanilla extract.

All at once, add the almond flour, gelatin, baking soda, and salt. Beat until the dough is thoroughly combined. Stir the cranberries and white chocolate chips in by hand.

Spread the batter evenly in the prepared pan and bake 15 to 20 minutes, until the edges are golden brown but the center is still soft to the touch. Remove and let cool completely.

Frosting

In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the vanilla and then beat in the almond milk until smooth and creamy.

Spread the frosting evenly over the bars.

Garnish

Sprinkle the bars with the chopped dried cranberries.

In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the coconut oil or cocoa butter. Stir frequently until melted and smooth.

Drizzle over the bars and let set 20 minutes before cutting into bars.

Source:  All Day I Dream About Food

Dried Cranberries KETO (Carolyn)

 

Servings: 8

Carbs: 3.2

Cranberries are extremely tart on their own. I’d almost go as far to say that they are unpalatable, which is why you rarely see unsweetened dried cranberries.

But you can use almost any sweetener to make them keto friendly. I like to use a combination of Swerve Confectioners and allulose, as I find this gives the best flavor while reducing any grittiness.

I discovered that the berries turn out much better if you also use a little oil. Otherwise, they tend to become crisp as they dry out, rather than soft and chewy.

You can dry cranberries in the oven or in a dehydrator, and it works well both ways. The oven method is quite a bit faster, as a dehydrator needs to run for at least 8 hours. But using an oven also uses more energy, so it’s up to you!

Fresh cranberries: Choose cranberries that aren’t damaged or old as this affects the quality of your dried cranberries. Frozen cranberries tend to release a lot more juice as they dry, so it takes longer to dry them out properly.

Sweetener: You have a lot of choice for sweetening the berries, but I do recommend using powdered sweeteners where possible. I found that a combination of erythritol and allulose works really well. But allulose alone tends to make the berries brown too quickly. I tried this last year and ended up with something more like raisins than cranberries! Use powdered allulose for this recipe.

Avocado/Coconut oil: Don’t skip the oil or your dried cranberries will be tough and crispy! They get a little crispy as it is, but the oil makes a huge difference. You can also use extra virgin olive oil, coconut oil, or any other neutral tasting oil.

Fresh cranberries: Choose cranberries that aren’t damaged or old as this affects the quality of your dried cranberries. Frozen cranberries tend to release a lot more juice as they dry, so it takes longer to dry them out properly.

Cutting the berries: Whole cranberries have a firm exterior that doesn’t break down easily during baking. So cutting the berries in half allows them to dry out more quickly. This does take a little time but while save you time in the long run.

Keep your eyes on them! Every oven and every dehydrator is different so check them frequently.

Ingredients:

• 12 ounces fresh cranberries
• ⅓ cup Swerve Confectioners
• ⅓ cup allulose powdered version
• 2 tablespoon avocado or coconut oil or any neutral tasting oil.

Instructions:

• Preheat the oven to 200ºF and line a rimmed baking sheet with parchment paper.
• Cut the cranberries in half and toss in a bowl with the sweeteners and oil. Spread on the prepared baking pan and separate each individual berry as best you can.
• Place in the oven and let dry 3 hours or longer. Let cool on the pan.
• Transfer to an airtight container. Store in refrigerator.

Notes:

Dehydrator Method: Prepare the berries as directed and spread out in a dehydrator. Set the dehydrator to 125ºF and 8 to 12 hours, or until the berries are dry to your liking.

Storage Information: Store the dried cranberries in an airtight container. If they are well dried out, you can keep them on the counter for a few weeks. If they still have some moisture to them, they are best kept in the fridge. You can also freeze them for up one year.

Source:  All Day I Dream About Food

Easy Tomato Basil Chicken KETO (Carolyn)

Servings:  6

Carbs:  2.2

You’re going to love this super easy one pan meal! Here are my best tips for getting it right:

• Seed the tomatoes. The seed pockets of tomatoes contain a great deal of liquid. By removing the seeds and the associated liquid, the sauce will be thicker and required less cooking. Simply cut the tomatoes into sections and run your fingers down the seed pockets to push them out. Then you can dice them nicely after that.
• Blend the tomatoes. Blending up the tomatoes first helps break them down so you can get dinner on the table that much faster.
• Sear the chicken. Get the oil nice and hot, and brown the chicken thighs on both sides. Make sure they are cooked through and not showing any pink before you remove them from the pan.
• Stir in the tomato puree and garlic. Simmer the tomatoes for 5 minutes or so to thicken the sauce and concentrate the flavors.
• Add the cream and basil. Plenty of fresh basil really takes this recipe to new heights!
• Add the chicken back in. It will only take a few minutes to warm the chicken back up.
• Sprinkle with parmesan. I highly recommend a good Parmigiano Reggiano for the tangy contrast it provides with the sweet tomatoes.
• I prefer chicken breasts to thighs, can I use those? Certainly. But chicken breasts are quite large and take longer to cook through so I recommend cutting them in into thinner cutlets by slicing through the middle.

Ingredients:

• 2 ½ cups diced fresh tomatoes seeds and liquid removed
• 6 boneless skinless chicken thighs
• Salt and pepper to taste
• 2 tablespoon avocado oil or olive oil
• 2 cloves garlic minced
• ½ cup heavy whipping cream
• ¼ cup chopped fresh basil lightly packed
• ¼ cup Finely grated parmesan

Instructions:

Make sure to remove as much of the seeds (and the liquid from the seed pockets) from the tomatoes as you can. Place in a blender or food processor and blend until smooth.

Pat the chicken thighs dry and season with salt and pepper.

Add the oil to a large skillet set over medium heat. When hot, add the chicken and cook until no longer pink, 5 to 7 minutes per side. Remove the chicken to a plate.

Add the tomatoes and garlic to the pan and season with salt and pepper. Simmer 5 minutes to thicken. Stir in the cream and basil.

Add the chicken back int to heat through, about 2 minutes. Top with grated parmesan.

Source:  All Day I Dream About Food

Pecan Turtle Bark KETO (Carolyn)

 

This delicious keto bark features layers of dark chocolate with a gooey center of sugar free caramel and pecans. So supremely decadent and easy to make, too!

Servings: 16

Carbs: 2.8

Ingredients:

Chewy Keto Caramel

• ⅓ cup allulose
• ⅓ cup Swerve Granular
• 3 tablespoon butter cut into 3 pieces
• ⅓ cup heavy whipping cream
• ½ teaspoon vanilla extract
• ¼ teaspoon sea salt

Turtle Bark

• 7 ounces sugar-free dark chocolate chopped
• ¾ ounce cocoa butter chopped
• ¾ cup chopped toasted pecans

Instructions:

In a medium saucepan over medium heat, combine the allulose and Swerve. Cook until the sweeteners have melted. Allow to come to a boil, then reduce the heat to medium low and cook until caramelized and amber, about 3 minutes.

Remove from the heat and stir in the butter and the cream. The mixture will bubble vigorously; this is normal.

Return to medium low heat and cook until deep amber and thickened, another 2 minutes or so. The mixture should reach 250 to 265F on an instant read thermometer.

Remove and stir in the vanilla and the salt. Let cool while preparing the chocolate.

Line a 9×9 inch baking pan with parchment paper. Allow the paper to overhang the sides for easy removal.

In a heatproof bowl set over a pan over barely simmering water, combine the chocolate and cocoa butter. Stir until melted and smooth.

Spread half of the chocolate mixture over the bottom of the prepared baking pan, spreading to the edges. Freeze until firm, 10 to 20 minutes.

Pour the caramel layer over the chocolate (if the caramel has firmed up too much, warm gently until pourable). Sprinkle the caramel with the chopped pecans and freeze about 30 minutes to firm up.

Re-warm the remaining chocolate and spread over the caramel layer. Refrigerate at least 1 hour to firm up.

Lift out by the edges of the parchment paper and cut into bars or triangles.

Source:  All Day I Dream About Food

Pumpkin Pecan Scones KETO (Carolyn)

 

 These delicious keto scones are a wonderful fall breakfast treat.

Servings: 12

Carbs: 4.4

Ingredients:

Scones:

• 2 ½ cups almond flour
• ⅓ cup Swerve Sweetener
• ¼ cup Coconut flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped pecans optional
• ½ cup pumpkin puree
• 2 large eggs
• ¼ cup butter melted
• 1 ½ teaspoon Pumpkin Spice Extract OR 1 ½ teaspoon pumpkin pie spice

Glaze

• ¼ cup powdered Swerve Sweetener
• 2 tablespoon heavy cream
• ¼ teaspoon cinnamon

Instructions:

Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.

In a large bowl, whisk together almond flour, sweetener, coconut flour, baking powder and salt. Stir in chopped pecans.

Add pumpkin, eggs, melted butter and pumpkin spice extract (or pumpkin spice) and stir until dough comes together.

Turn out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.

Gently lift scones and spread them around the baking sheet so they aren't touching. Bake 23 minutes, or until firm to the touch and lightly browned.

Remove and let cool on pan.

For the glaze, whisk together powdered sweetener, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.

Source:  All Day I Dream About Food

Pumpkin Bread KETO (Carolyn)

 

This keto pumpkin bread is a healthy twist on a fall classic. It's tender and full of warm pumpkin spice. And it's made with coconut flour so it can be totally nut-free!

Servings:  12 Slices

Carbs: 3.2

Ingredients:

• ¾ cup pumpkin puree
• ⅔ cup Swerve Brown
• 4 large eggs room temp
• 2 egg whites room temp
• ⅓ cup butter melted and cooled
• 1 teaspoon vanilla extract
• ¾ cup coconut flour
• ⅓ cup egg white protein powder (or whey protein powder)
• 2 teaspoon baking powder
• 1 ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• Water as needed (depends on brand of coconut flour and pumpkin puree)
• ⅓ cup chopped pecans (optional)

Instructions:

Preheat the oven to 350F and grease an 8×4 inch loaf pan well. You can use a 9×5 inch pan but the bread will be less high and will cook through faster.

In a large bowl, whisk together the pumpkin puree, brown sugar substitute, eggs, egg whites, butter, and vanilla extract.

Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk in just enough water to make the batter scoopable but not pourable.

Spread the batter evenly in the prepared baking pan and sprinkle the top with chopped pecans.

Bake 55 to 65 minutes, until golden brown and firm to the touch. Remove and let cool completely in the pan.

Source: All Day I Dream About Food

Pumpkin White Chocolate Cookies KETO (Carolyn)

 

These tender keto pumpkin cookies studded with sugar free white chocolate chips are destined to become your new favorite fall dessert.

Servings:  28 Cookies

Carbs:  3.5 for 2 Cookies

Ingredients:

• 6 tablespoon butter softened
• ⅓ cup Swerve Brown
• ⅓ cup Swerve Granular
• 1 large egg room temp
• ¼ cup pumpkin puree
• ½ teaspoon vanilla extract
• 2 ¼ cups almond flour
• 1 tablespoon grassfed gelatin (optional)
• 1 ½ teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoon sugar-free white chocolate chips divided

Instructions:

Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.

In a large bowl, beat the butter with the sweeteners until lightened and fluffy, about 2 minutes. 

Beat in the egg, pumpkin puree, and vanilla until well combined.

Add the almond flour, gelatin, pumpkin pie spice, baking soda, and salt and beat until well combined. 

Stir in ¼ cup of the white chocolate chips by hand.

Roll the dough into balls about 1 ¼ inches in diameter and place 3 inches apart on the prepared baking sheets. 

Press down to about ½ inch thick with the palm of your hand.

Press the remaining chips into the tops of the cookies.

Bake about 15 minutes, switching the positions of the two pans partway through baking. The cookies should be golden brown around the edges but still very soft.

Remove and let cool completely on the pans.

Source:  All Day I Dream About Food

Pumpkin Crumb Cake KETO - Carolyn

 

Pumpkin Crumb Cake is the ultimate keto fall dessert recipe. Tender low carb cake with pumpkin and spice, and a delicious brown "sugar" crumb topping. The perfect keto coffee cake recipe!

Servings: 16

Carbs:  3.3

Ingredients:

Crumb Topping:

• 1 cup almond flour
• ¼ cup coconut flour
• ½ cup Swerve Brown
• ½ teaspoon pumpkin pie spice
• ½ cup butter melted
• ¼ teaspoon salt

Pumpkin Cake:

• 1 cup almond flour
• ½ cup Swerve Sweetener
• ⅓ cup coconut flour
• ¼ cup unflavored whey protein powder (can also use egg white protein powder)
• 2 teaspoon baking powder
• ¾ tsp pumpkin pie spice
• ¼ teaspoon salt
• ½ cup pumpkin puree
• ¼ cup butter melted
• 2 large eggs
• ½ teaspoon vanilla extract

Drizzle (optional):

• ¼ cup Swerve Confectioners
• 2 tablespoon heavy cream
• ¼ teaspoon vanilla extract

Instructions:

Crumb Topping

In a medium bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside

Pumpkin Cake

Preheat the oven to 325ºF and grease a 9×9 inch square metal baking pan.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt. 

Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.

Spread the batter in the prepared pan and smooth the top. 

Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter. 

Bake 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender. 

Remove and let cool completely in the pan.

Drizzle

Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.

Notes:

Storage Information: Store this cake in a covered container on the counter for up to 3 days, or in the fridge for up to a week. You can also freeze it for several months. 

Source:

All Day I Dream About Food

perfect keto coffee cake recipe!

Pumpkin Spice *

 

Ingredients:

• 3 Tablespoons (21g) ground cinnamon
• 2 teaspoons (5g) ground ginger
• 1 and 1/2 teaspoons (4g) ground nutmeg
• 1 teaspoon (3g) ground cloves
• 1 teaspoon (2g) ground allspice
• pinch ground black pepper (small pinch, less than 1/8 teaspoon)

Instructions:

Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.

Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.

This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.

Source:  Sallysbakingaddiction

Fruit Cobbler Bars - KETO (Carolyn) * AMAZING

Enjoy the best flavors of the summer with Keto Peach Cobbler Bars. They feature a tender crumbly crust, a fresh peach filling, and a sweet cream drizzle. And they have only 4.4g net carbs per serving!

Ingredients:

Filling

• 1 lb peeled, chopped peaches or berries
• ⅓ cup allulose or BochaSweet
• ½ teaspoon glucomannan or xanthan gum

Crust

• 2 ¼ cups almond flour
• ⅔ cup Swerve Brown
• ¼ cup coconut flour
• ½ teaspoon salt
• ½ cup butter melted
• ¾ teaspoon vanilla extract

Drizzle

• ¼ cup powdered Swerve Sweetener
• 1 ½ tbsp heavy cream
• water to thin

Instructions:

Filling

• In a medium saucepan over medium-low heat, combine the peaches and sweetener. 
• Bring to a simmer, then reduce the heat to low and stir until the sweetener is dissolved and the peaches begin to release their juices.
• Remove from heat and whisk in the glucomannan. Let cool until thickened.

Crust

• Preheat the oven to 350ºF.
• In a large bowl, whisk together the almond flour, brown sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.
• Press a little over half of the dough into a 9×9-inch metal baking pan and bake 10 to 12 minutes, until the edges are just turning golden. Remove from the oven and let cool.
• Spread the peach filling evenly over the crust. Then take the remaining crust and crumble it over the filling, pressing lightly to adhere.
• Bake another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Remove and let cool completely in the pan. Then refrigerate 1 hour to firm up the filling.

Drizzle

• Whisk the sweetener with the cream until well combined. 
• Thin it out with enough water for a thick drizzling consistency. 
• Drizzle over the cooled bars.

Notes - Tips

• I recommend using a metal pan for these bars, as it conducts heat better and will firm up the bottom crust more.
• Make sure the peach filling is cool and nicely thickened before adding it to the bars. Otherwise it can make the crust soggy. If it’s watery, whisk in another ¼ teaspoon of glucomannan.
• Dairy-free Option: Use coconut oil for the crust and coconut milk or almond milk for the drizzle.
• If you want to sub out the fruit, these Keto Cobbler Bars would also be delicious with a berry filling.
• How do you store keto peach cobbler? - Store these bars in a covered container in the fridge for up to a week. Do note that the crust does tend to become softer the longer they sit.

Storage Information: Store these bars in a covered container in the fridge for up to a week. Do note that the crust does tend to become softer the longer they sit. 

Source:  All Day I Dream About Food

Raspberry Coconut Bars KETO (Carolyn)

Looking for a delectable keto cookie bar? Try these Raspberry Coconut Bars on for size. They feature a tender shortbread crust, a sugar-free raspberry jam filling, and a chewy coconut topping.

Servings: 16 bars 

Carbs: 2.8

Ingredients:

Crust:

• 1 ½ cups almond flour
• ⅓ cup powdered Swerve Sweetener
• ¼ teaspoon salt
• ¼ cup butter melted

Filling:

• 1 ½ cups raspberries
• 3 tablespoon water
• 3 tablespoon powdered Swerve Sweetener
• 1 teaspoon gelatin

Topping:

• 2 large eggs room temperature
• 2 tablespoon melted butter
• 2 tablespoon heavy whipping cream room temperature
• ½ cup Swerve Brown can sub granular if need be
• 1 ½ cups unsweetened shredded coconut

Instructions:

Crust

Preheat the oven to 325ºF.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.

Press the mixture firmly and evenly into the bottom of an 9×9 inch metal baking pan. Bake 12 to 15 minutes, until just golden brown around the edges.

Remove and let cool completely.

Raspberry Filling

In a medium saucepan over medium heat, combine the raspberries and water. Bring to a boil, then reduce the heat to a simmer. Cook until the berries are soft enough to be mashed easily with a fork.

Stir in the powdered sweetener, then whisk in the gelatin. Let cool a few minutes to thicken, then spread over the cooled crust.

Topping

In a large bowl, whisk together the eggs, butter, and cream. Whisk in the sweetener until well combined, breaking up an clumps.

Stir in the coconut, then drop the topping by the spoonful over the raspberry filling, and spread carefully over to cover.

Bake 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely before cutting into bars.

Source:  All Day I Dream About Food

Cherry Chocolate Chip Cookies KETO (Carolyn)*

These are soooo good!  I strongly suggest getting the cherry extract.  Without it, it doesn't give enough cherry flavor but still amazing!  I did 7 mins and switched for another 7 and the bottoms got a little brown so I will shorten next time to watch or not cook 2 pans at a time since the bottom rack got brown. Also do not flatten, keep round spoonful's when baking. 

These chewy keto almond flour cookies are packed with fresh cherries and chocolate chunks. So tender and sweet, they have only 3.7g net carbs per serving.

Servings: 15 cookies 

Ingredients:

• 1 ½ cups almond flour
• ¾ cup Swerve Brown lightly packed
• ¼ cup collagen protein powder
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup butter melted
• 1 teaspoon cherry extract
• ½ teaspoon vanilla extract
• 3 ounces sugar free dark chocolate chopped
• ½ cup chopped fresh cherries

Instructions:

Preheat the oven to 350ºF and line two large baking sheet with a silicone liners or parchment paper. Set the oven racks at the second highest and second lowest positions in the oven.

In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extracts until the dough comes together.

Gently stir in two thirds of the chopped chocolate and all of the chopped cherries. Take care not to crush the cherries too much.

Form the dough into 15 balls and place on the prepared baking sheets, leaving at least 2 inches of space between each.

Bake 15 to 18 minutes, switching the position of the pans halfway through baking. The cookies should be puffed and golden, but still very soft. While the cookies are still soft, press the remaining chocolate pieces into the tops.

Let cool completely on the pans.

Notes:

Storage Information: Store the cookies in a covered container on the counter for up to 3 days or in the fridge for up to 7 days. Because of the added moisture from the fresh cherries, you don’t want them on the counter for too long. You can also freeze them for up to 2 months.

Source:  All Day I Dream About Food

Cookies - KETO Cake Mix * YUM

I have made "cake cookies" for years using standard boxed  yellow cake mixes.  I was thrilled to see that the big box companies started selling keto cake mixes!  Same recipe as cake cookies with only a couple ingredients!  YUM!!!

Ingredients:

• 1 box KETO cake mix
• 2 eggs
• 1/2 cup oil (vegetable or your favorite)
• Extracts

Instructions:

• Preheat oven to 350 degrees.
• Mix all together and add your flavorings!
• Roll into 1 inch balls and place on parchment paper lined baking sheet.
• Press down with your fingers to a flattened cookie and use a teaspoon or your thumb to make and indent in the middle.
• Bake 10-12 minutes.
• Remove and re-indent the centers (shown above)
• When cooled, add a dollop of icing in the middle indent and/or drizzle over the top.
• Freezes really well!!!

Variations: Limitless!

Almond:

• 1-2 tsp almond extract
• 1/2 cup or more slivered almonds

Lemon or Orange:

• 1-2 tsp lemon or orange extract

Chocolate Peppermint:

• 1-2 tsp peppermint extract
• 1/2 dark chocolate chips (Lilly's brand)

Icing:

• 3/4 C Swerve Powdered Sugar
• 1 T Almond Milk
• 1 T orange/lemon zest for that flavor of cookie
• 1-2 tsp of extract
• mix until blended

Source: Me

KETO Cake Mix - DIY (Carolyn)

If you don't have any KETO cake mix, you can make you own!

Ingredients:

• 2 cups of almond flour
• ½ cup Swerve Granular 
• 2 tablespoons coconut flour 
• 2 teaspoons baking powder
• ¼ teaspoon salt

Mix together and follow directions for wet ingredients.

Ham Cheese Breakfast Casserole Strata KETO

 

Servings:  12          Net Carbs: 1 w/o bread 2 with

If you want to prepare this breakfast casserole ahead of time to bake later it can be easily done!

You can make this casserole earlier in the day or prepare it the day before and let it sit overnight in the refrigerator with the instructions below.

This casserole makes about 12 slices. You can prepare the casserole ahead of time and then just heat and serve 1 slice at a time for a quick breakfast.

INGREDIENTS:

• 12 extra large eggs
• 1 cup heavy cream
• 2 cups ham diced
• 4 oz cream cheese cubed
• 1/2 cup sharp cheddar cheese shredded
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Low carb keto bread - 8 slices (optional)

INSTRUCTIONS:

Preheat the oven to 350˚F.

In a large bowl, whisk the eggs, heavy cream, salt and pepper together. Then pour the mixture in a greased 9×13" casserole dish. 

Note:  Place bread on bottom if using any bread and then pour egg mixture. 

Drop the cubes of cream cheese evenly throughout the egg mixture..  Sprinkle the ham and cheddar cheese over the top.

Bake for 30-40 minutes, or until the center is set and springs back when touched. Enjoy!

RECIPE NOTES:

If you prefer more of a cheesy top, add an 1/2-1 cup of cheddar cheese to the top of the casserole 5-8 minutes before the end of the cook time.

REFRIGERATOR INSTRUCTIONS:

• Allow casserole to cool close to room temperature.
• Cut into serving sized slices.
• The breakfast casserole can be stored covered in the casserole dish, or moved into separate meal prep containers.
• Breakfast Casserole will stay good 4-5 days in the refrigerator.

FREEZER INSTRUCTIONS:

• Allow casserole to cool close to room temperature.
• Cut into serving sized slices.
• Place each slice not touching each other on a piece of parchment paper or a baking sheet and flash freeze for 30 min to 1 hour.
• Once they start to harden, you can move the slices into a freezer bag or container together.
• For best flavor reheat and eat within 1-3 months.

Recipe Variations:

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

Loaded Ham & Cheese Breakfast Casserole– In a skillet sauté chopped cauliflower, chopped red bell pepper, and a pressed clove of garlic. Once done, add 4 oz of chopped fresh spinach and stir until wilted. Place this mixture in the casserole dish before pouring the eggs in and then continue the recipe as directed.

3 Meat Keto Breakfast Casserole– Prepare bacon and breakfast sausage per package directions and drain fat. Crumble the bacon and sausage and add them into the recipe with the ham.

Jalapeno Ham Breakfast Casserole– Slice 2-3 jalapeno peppers and remove the seeds and stems if desired for less spiciness. Make casserole as directed and after adding the ham and cream cheese, but before adding the cheddar cheese sprinkle the jalapeno slices over the top of the casserole. Finish and bake as directed.

Source:  EasyFamilyRecipes.com

Frozen Key Lime Cheesecakes KETO (Carolyn) *

 

These individual cheesecakes are amazing!  The secret is using Allulose which makes it have the perfect consistency for a frozen dessert, that is not rock solid!  So light and yummy!!

Servings: 4 muffin cups

Ingredients:

Cakes:

• 3 oz well softened cream cheese
• 2 T powdered Swerve
• 1T allulose
• 1 tsp. lime zest
• 1/4 cup fresh squeezed lime juice

Whipped Cream:

• 1/2 cup heavy whipping creams
• 1 tbsp allulose

Crust:

• 1/2 cup almond flour
• ¼ cup Swerve Sweetener
• ¼ tsp salt
• 1 tbsp butter melted

OR

• 1/3 cup KETO graham cereal crushed
• pinch salt
• 1/2 tbsp melted butter 

Instructions:

Beat cream cheese, powdered Swerve and allulose until creamy.

Add lime juice, zest and optional food coloring and beat.

In separate bowl, beat whipped cream and allulose until stiff peaks form.  Then fold 3/4 of mixture into cream cheese mixture and reserve the remaining whipped cream to top each serving.

Add crust ingredients in a small bowl and mix together.

Pour cheese cake mixture 3/4 up to top of muffin tin - into 4 of them.  Sprinkle with crust topping and press down with the back of a spoon.

Freeze 3 hours.  Serve upside down so crust is at the bottom.

Source:  All Day I Dream About Food - Carolyn