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