Hot Fudge Sauce KETO (Carolyn)

This luscious Keto Chocolate Sauce is smooth and creamy and full of rich, fudgy flavor. Drizzle it over your favorite keto ice cream for an amazing dessert experience! 

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Servings: 10 (2 Tablespoons)

Ingredients :

• ½ cup heavy whipping cream
• ¼ cup water
• ½ cup allulose sweetener
• 2 tablespoon butter
• 3 ounces unsweetened chocolate finely chopped
• 1 teaspoon vanilla extract
• ½ teaspoon espresso powder optional
• Pinch of salt

Instructions :

• Whisk the cream and water together in a measuring cup. Pour into a medium saucepan over medium heat. Add the sweetener and butter.

• Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.

• Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt and whisk until smooth.

• Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.

Tips :

• As mentioned above, the sweetener you use makes all the difference. Allulose keeps this keto chocolate sauce softer and it won’t recrystallize. You can use other sweeteners but the consistency won’t be quite the same.

• I prefer unsweetened chocolate for recipes like this, so I can control the sweetness and the consistency. Many sugar-free chocolate brands contain erythritol, and that will change the outcome.

• I often add espresso powder to chocolate recipes to deepen and enhance the chocolate flavor. It does not make the recipes taste like coffee or mocha in small quantities, but it does bring out the best notes of the chocolate.

• Different brands of unsweetened chocolate can affect how thick the sauce is. If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. Different brands of unsweetened chocolate can.

Notes :

• Tip: If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. 

• Storage Information: Store this sugar-free chocolate sauce in an airtight container and refrigerate for up to a week. It It will firm up and become more like soft fudge in the fridge. To use, gently warm until melty. 

 

Nutrition :

Amount Per Serving (2 tbsp)

Calories 144 Calories 

Carbohydrates 3.9g

Protein 1.9g

Eggs Benedict Breakfast Casserole KETO (Maya)

All I have to say is YUMMY.  What an amazing way to make eggs Benedict without the bread/carbs.  

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Servings: 8

Ingredients :

• 3 tbsp Olive Oil
• 1 head Cauliflower (cut into small florets) OR 1 Bunch of Fresh Asparagus
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 8 large Eggs (whisked)
• 8 oz Canadian Bacon (chopped)
• 1 1/2 cups Cheddar Cheese (shredded, divided)
• 1/2 cup Hollandaise sauce
• 2 tbsp Chives (chopped)

Instructions:

• Preheat the oven to 400 degrees.

• In a large bowl, toss together the cauliflower, olive oil, salt, and pepper.

• Arrange the cauliflower in a single layer on a large baking sheet. Roast for 25-30 minutes, until golden brown. When the cauliflower is done, leave the oven at 400 degrees.

• OR arrange the asparagus in a single layer on a large baking sheet.  Roast for 15 minutes. When done, leave the oven on at 400 degrees F

• Meanwhile, in a large bowl, whisk the eggs.

• Arrange the cauliflower/asparagus at the bottom of a 9x13 baking dish.

• Pour the eggs over the cauliflower/asparagus. Sprinkle 1 cup cheddar over the eggs. Top with Canadian bacon, then remaining cheddar.

• Bake the casserole for 18-20 minutes, until cheese is melted and eggs are cooked through.

• Let the casserole cool for 10 minutes. Drizzle with hollandaise and sprinkle with chopped chives.

Nutrition :

Calories 330

Fat 26g

Protein 19.6g

Total Carbs 5g

Net Carbs 3.4g

Fiber 1.6g

Sugar 1.8g

Source: Maya Wholesum Yum and Nikki

Hollandaise Sauce - Easy Blender KETO (Maya & Nikki)

This is the easiest way to make Hollandaise.  I absolutely love this sauce on Eggs Benedict, over asparagus, broccoli, potatoes and this recipe for Eggs Benedict Breakfast Casserole.  Oh heck, I'd eat it on just about anything!

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Servings: 8 (2 tablespoons each)

Ingredients :

• 8 tbsp Unsalted butter (1 stick; or ghee also works)
• 4 large Egg yolks (at room temperature)
• 1 tbsp FRESH Lemon juice or more if you like it tangy
• 1/2 tsp Sea salt (to taste)
• Dash of Cayenne Pepper (optional)

Instructions :

• Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)

• Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.

• Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.

• Season with sea salt and cayenne pepper to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.

Ingredient Notes :

• Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
• Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce. (See quick note below).
• Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch. But PLEASE use FRESH lemons.  It makes all the difference in the world!
• Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
• Cayenne Pepper - optional but I highly recommend.  There's something about the little kick that it provides.  You can always use black pepper too. 

Tips and Tricks : 

Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:

• How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
• If it splits after heating – Sometimes adding a splash of cold water can help.
• If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
• Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.

Quick Tip :

• There’s a quick shortcut to bring your eggs to room temperature!
• If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.

Storage :

• Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
• Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
• Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.

Nutrition :

Calories 128 | Fat 13.6g | Protein 1.5g  | Net Carbs 0.3g

Snowman Cheese Ball KETO (Carolyn)

This easy snowman cheese ball is the perfect keto appetizer for all of your winter celebrations! It’s easy to make and looks adorable as the centerpiece of a buffet table. Did I mention it’s delicious?

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Servings: 12

Ingredients :

• 8 ounces Cabot Seriously Sharp White Cheddar divided
• 8 ounces cream cheese softened
• ¼ cup butter softened
• 4 cloves garlic minced
• 2 tablespoon fresh chopped parsley
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 10 whole peppercorns
• 1 thin baby carrot
• 2 rosemary sprigs

Instructions :

• Grate the cheddar on the small holes of a box grater, or use a food processor with a grating blade.
• In a large bowl, beat together the cream cheese and butter until well combined and smooth. Beat in half of the cheddar, the garlic, parsley, onion powder, salt, and pepper until well combined.
• Divide the mixture into two uneven portions, using about two thirds for the body and one third for the head. Grease your hands lightly with olive or avocado oil and roll into balls. Wrap tightly in plastic wrap and refrigerate 2 hours.
• When the balls are chilled, unwrap the balls and roll in the remaining grated cheddar. Place the large ball on a serving platter. Press two toothpicks about halfway down into the top of the ball. Place the smaller ball on top, secured in place by the toothpicks.
• Use the peppercorns to make eyes and a mouth on the head of the snowman, and buttons down the body.
• Cut the tip off the thin carrot and use for the nose. Remove most of the rosemary leaves from the sprigs and press in as the arms of the snowman. Spread any leftover grated cheese around the bottom as snow.
• Serve at room temperature for easier scooping.

Notes :

Storage: The unassembled cheeseballs can be stored, wrapped in plastic, for several days. Once you’ve put together the snowman, it will dry out if left out longer than a day.

But the leftovers can be pressed into a sealable container and will last several weeks, as long as your ingredients were fresh.

Nutrition :

Serving: 2 tablespoons | Calories: 177kcal | Carbohydrates: 1.6g | Protein: 5.8g | Fat: 14.7g | Fiber: 0.1g

Source: By Carolyn Ketchum of All Day I Dream About Food

Gingerbread Cake Roll KETO (Carolyn)

 

This low carb gingerbread cake roll is holiday happiness in a sweet little package. Full of sugar-free vanilla cream, it's a keto dessert you won't want to miss.

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Makes 12 servings

Ingredients :

Cake:

• 1 cup almond flour
• ¼ cup powdered Swerve Sweetener
• 2 tablespoon cocoa powder
• 1 tablespoon grassfed gelatin
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 4 large eggs room temperature, separated
• ¼ cup granulated Swerve Sweetener divided
• 1 teaspoon vanilla extract
• ¼ teaspoon salt divided
• ¼ teaspoon cream of tartar

Vanilla Cream Filling:

• 2 ounces cream cheese softened
• 1 ½ cups whipping cream divided
• ¼ cup powdered Swerve Sweetener
• ½ teaspoon vanilla extract

Instructions :

Cake:

• Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
• In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, gelatin, ginger, cinnamon, and cloves.
• In another medium bowl, beat the egg yolks with 2 tablespoon of the granulated sweetener until lighter yellow and thickened. Beat in the vanilla extract
• Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining two tablespoon sweetener until stiff peaks form.
• Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.
• Spread the batter evenly into the prepared baking pan and bake 10 to 12 minutes, until the top springs back when touched.
• Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
• Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.

Vanilla Cream Filling:

• In a small bowl, beat the cream cheese with ¼ cup whipping cream until smooth.
• In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove ½ cup and set aside for decorating.
• Gently and carefully unroll the cake. Do not try to lay it completely flat, let it curl up on the ends. Spread with the remaining filling to within ½ inch of the edges. Gently roll back up without the kitchen towel. Place seam side-down on a serving platter.
• Sprinkle with some more powdered sweetener, if desired. Pipe remaining vanilla cream mixture in stars or other shapes down the center of the top of the cake.
• Refrigerate 1 hour before slicing. Store in the refrigerator.

Notes :

Do not skip the grass-fed gelatin.  It helps make the cake ply-able and not cracking when rolling. 

Nutrition :

Serves 12. Each serving has 2.52g NET CARBS. Calories: 206kcal | Carbohydrates: 3.99g | Protein: 5.68g | Fat: 18.06g | Cholesterol: 107mg | Fiber: 1.47g

By Carolyn Ketchum of All Day I Dream About Food

Gingerbread Thumbprint Cookie KETO (Carolyn)

These tender Keto Gingerbread Cookies have a delicious center of sugar-free white chocolate. They make a delightful addition to your holiday cookie line-up!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Servings: 15 Cookies

Ingredients :

Cookies:

• 2 cups almond flour
• 2 teaspoons cocoa powder
• 1 tablespoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter, softened
• ½ cup Swerve Brown or other brown sugar replacement
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Filling:

• 4 ounces sugar-free white chocolate chips
• 2 tablespoon butter
• Cinnamon for sprinkling

Instructions :

Cookies:

• Preheat the oven to 325ºF and line two baking sheets with silicone liners or parchment paper.
• In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt. In a large bowl, beat the butter with the sweetener until light and fluffy, about 1 minute.
• Beat in the egg and vanilla until well combined. Beat in the almond flour mixture until dough comes together.
• Roll the dough into one-inch balls and place a few inches apart on the prepared baking sheets. Press down to about ½ inch thick the the heel of your hand.
• Take a rounded tablespoon or other rounded implement and press a large indent into each cookie. Bake about 12 minutes, until the edges are becoming golden. Switch the pans halfway through baking.
• They will still be very soft and puffed. Remove and gently reform the wells while the cookies are still hot. Let cool completely on the pan (the cookies will firm up as they cool).

Filling:

• In a heat proof bowl set over a pan of barely simmering water, combine the white chocolate chips and the butter. Stir constantly until smooth, then remove from heat.
• Use a small spoon to dollop the filling into the well in each cookie. Sprinkle with a little cinnamon and let it set.

Notes : 

• Don’t crowd the cookies on the baking sheet. They don’t spread, but you do want to leave enough room for air to circulate properly. I recommend doing two sheets and making sure to switch the position of the two pans halfway through. That way, you ensure even browning.

• Melting white chocolate takes patience and care. Always do it over a double boiler and stay near it, stirring almost constantly. Keep the heat low, and once it seems to be really melting, remove the bowl from over the heat. Keep stirring until smooth.

• I highly recommend silicone mats for baking these cookies. While parchment may keep the cookies from sticking to the pan, it doesn’t protect the bottoms nearly as well.

Storage Information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months. 

Nutrition :

Serving: 2 cookies | Calories: 204kcal | Carbohydrates: 7.4g | Protein: 4.3g | Fat: 17.6g | Fiber: 5g

By Carolyn Ketchum of All Day I Dream About Food

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