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