Peppermint Chocolate Protein Loaf with Cottage Cheese Icing (Sugar-Free)

 

Peppermint Chocolate Protein Loaf with Cottage Cheese Icing 

(Sugar-Free, Gluten Free)

A rich chocolate peppermint loaf that tastes like a holiday indulgence. Oat flour, whey protein, and cottage cheese make it high in protein, and sugar-free syrup, chips, and candy cut out the added sugar. The cottage cheese icing keeps the topping light.

Servings: 1 loaf, 10 slices

Ingredients: 

Loaf:

• 1 1/2 cups oat flour
• 1/3 cup chocolate whey protein powder
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup 2% cottage cheese, blended
• 1/2 cup sugar-free maple syrup
• 1/4 cup milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup sugar-free mini dark chocolate chips

Cottage Cheese Icing:

• 3/4 cup 2% cottage cheese, well drained
• 2 tbsp softened cream cheese
• 1 tbsp sugar-free maple syrup
• 1/2 tsp vanilla extract
• Crushed sugar-free peppermint candies or candy canes, for topping

Instructions: 

• Preheat oven to 350°F and line a loaf pan with parchment paper.
• Blend the cottage cheese until completely smooth.
• In a large bowl, whisk the eggs, blended cottage cheese, sugar-free syrup, milk, melted coconut oil, vanilla, and peppermint extract.
• Add the oat flour, protein powder, cocoa powder, baking powder, and salt. Mix until just combined, then fold in the chocolate chips.
• Pour into the loaf pan and bake 40 to 50 minutes, until a toothpick comes out with moist crumbs.
• Cool the loaf completely.
• For the icing, blend the drained cottage cheese, cream cheese, sugar-free syrup, and vanilla until smooth. Refrigerate 30 to 60 minutes to thicken.
• 8. Spread the icing over the cooled loaf and top with crushed sugar-free candy.

Storage:

• Iced loaf: fridge, up to 5 days. Unfrosted loaf: counter for 2 days or fridge for 5. 
• Freeze unfrosted slices for 2 to 3 months, and ice after thawing. 

Notes:

• Drain the cottage cheese well for the icing, or it will be runny.
• Crush the candy just before serving. It melts into the icing if it sits.
• Sugar-free syrups are thinner than maple syrup. If the batter looks loose, add 1 to 2 tbsp more oat flour.
• Sugar alcohols in the chips and candy can upset your stomach if you eat a lot at once.
• For fewer carbs, swap some or all of the oat flour for almond flour (see the flour notes).

Macros: (per slice, estimated)

• Fat: 9 g | Protein: 10 g | Calories: ~185 | Carbs: 18 g | Fiber: 3.5 g (about 12 g net carbs)

Source: @jassmeredith - IG

Turkey: Dry Brine & Herb Butter for Roasting (Dry Brine 1-2 days prior)

Herby Thanksgiving Turkey

 Foolproof and easy Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey!

The lemon really adds brightness to the turkey and is wonderful for the gravy! 

Ingredients: 

12-15 Pound Turkey (remove the neck and gizzards from cavity and end of the bird). Place in the refrigerator in a covered bowl until T-Day. 

For the Herb Butter:

• 4 sticks of salted butter

• Hand full of chopped fresh herbs ( rosemary, sage, thyme)
• 3 tablespoons garlic powder
• Zest of 3 lemon
• 3 tablespoons lemon juice
• 1 tablespoon chicken bullion
• 3 tablespoons olive oil
• 2 tablespoons ground black pepper

For the Dry Brine: (2 days prior to Thanksgiving)

• 4 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons cayenne pepper
• 4 tablespoons ground black pepper
• 4 tablespoons salt
• You’ll also need some onion, carrots, celery and fresh herbs to add in the roasting pan!

Instructions: 

2 days Prior to Thanksgiving Day:

• Pat dry the turkey. In a bowl, combine salt and dry spices and rub the salt mixture all over turkey. refrigerate the Turkey uncovered overnight or up to 2 days before cooking.

Thanksgiving Day:

• Preheat the oven to 325°F (160°C) and adjust the oven racks so that the turkey will fit.
• In a small bowl mix all the ingredients for the herb butter and set aside.
• Remove the turkey from the refrigerator. Use your hands/fingers to gently create a pocket between the skin and breast meat.
• Add the butter into the pockets under the skin and the holes near the thighs. Massage the butter to create an even layer underneath the skin . Rub the remaining butter all over the turkey.
• Place onion, carrot, celery, garlic cloves, thyme and sage leaves, in the bottom of the roasting pan. Place a roasting rack into the pan .
• Now Place the turkey on the roasting pan and cover with an aluminum foil.
• Roast in the preheated oven for an hour and half and then remove the foil and roast another 30-40 minutes or until the skin is crisp and golden . Rest the turkey for 30 minutes before serving!

Notes:

• Cooking time varies on the size of the turkey. Guidelines are 15 minutes per pound. You will want to use a meat thermometer 165 degrees. Do not let it get to that temp then remove it, it's ok to take it out at 150-155 degrees and let it rest, 

Macros:

Source: me

Keto Pumpkin Breakfast Bars Recipe (Carolyn) ❤ ⭐⭐⭐⭐⭐

Keto Pumpkin Breakfast Bars Recipe

16 Bars 

These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. Full of healthy fats and 10g of protein, they are perfect for busy weekday mornings.

Ingredients: 

• 1 cup raw shelled pumpkin seeds
• 3/4 cup flaked coconut
• 1/2 cup sliced almonds
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 1/3 cup collagen protein powder, (plain or flavored)
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 2 large eggs
• 6 tbsp butter, melted (or coconut oil for dairy free)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips, sugar-free, divided cocoa), coarsely chopped 

Instructions: 

• Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.

• Place the pumpkin seeds, coconut, and sliced almonds in a food processor. Pulse until the mixture resembles oat flakes. You want them fairly well ground up, but some larger pieces are okay.

• Transfer to a large bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and mix well.

• Stir in the pumpkin puree, eggs, butter, and vanilla extract until well combined. Stir in 6 tablespoons of the chocolate chips.

• Spread the batter in the prepared baking pan and top with the remaining chocolate chips. Bake 25 to 30 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool completely before cutting into bars.

Storage:

• You can store leftover bars on the counter at room temperature for a couple of days or in the refrigerator in a covered container for up to 5 days. You can also freeze them for several months. Bring the bars to room temperature before serving.

Macros:

• Calories: 232 cal | Net Carbs: 2.9g | Protein: 10.8g | Fat: 18.4g 

• Source: Ambitious Kitchen

Easy Carrot Cake - Gluten Free/Not KETO ❤ *

Easy Carrot Cake 

Gluten Free

I made this for Easter in these adorable flower molds and a lame attempt at decorating. But let me tell you, this was the most flavorful and moist carrot cake I have ever had.  I will be making this recipe going forward for GF cake. 

Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! 

Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.

Servings: 16

Ingredients: 

Carrot Cake

• 2 1/2 cups all-purpose gluten-free flour (see note below)*
• 3/4 tsp. xanthan gum (see note below)*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.
  

Cream Cheese Frosting

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.

Notes:

• Gluten-free Flour Blend: I have tested this with, and recommend, GF Jules gluten-free flour or King Arthur Measure for Measure Flour or GF Mama’s All-purpose Almond Flour Blend.
• Also tested this cake with Bob’s Red Mill 1:1 GF baking flour and it worked great. 
• Other high quality gluten-free flour blends should work well in this too! Try your favorite!
• Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

• Source:  My Gluten Free Kitchen

RaShelle's Famous Carrot Cake Traditional

 

RaShelle's Famous "Secret " Carrot Cake

We were at a Birthday party by the pool in Carlsbad and RaShelle brought this "Famous" Cake. I don't normally take a piece of cake but she said I had to try it. YUM! 

I had to beg her for the recipe for years. It wasn't until I moved back to MN that she shared it with me (stinker). 

Here it is, she swears it's the baby food carrots that makes this super moist. I'd agree.

Serves 10 to 12. 

Ingredients: 

Cake

• 4 eggs
• 2 cups sugar
• 10 ounces strained baby food carrots
• 1 cup vegetable oil
• 1 cup crushed pineapple, juice drained and reserved. 
• 2 cups flour
• 2 teaspoons cinnamon 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 cup chopped walnuts

Cream cheese frosting 

• 8 ounces cream cheese
• 4 tablespoons softened butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 to 2 tablespoons of milk (if needed) 
• chopped walnuts for garnish (optional)

Instructions: 

Cake: 

• Preheat the oven to 350
• Beat eggs, vanilla and sugar until well combined. 
• Add reserved pineapple, pineapple juice.
• Then add in the cinnamon, baking soda, and salt, stir well.
• Stir in the raisins and walnuts. 
• Pour batter into a lightly greased, 9 by 13 inch pan
• Bake for 50 minutes
• Cool completely on a wire rack

Prepare the frosting: 

• Mixed together all ingredients, until blended, 
• If mixture appears too thick, thin it out with milk.  
• Spread frosting, liberally, on top of cooled cake and garnish with chopped walnuts, if desired.

Notes:

• This recipe is super moist. Keep the left overs in the refrigerator for several days due to the cream cheese frosting. 

• Source:  not sure, Rashelle Garton makes this for get togethers and sent me a picture from a cookbook. 

Classic Carrot Cake KETO GF (Carolyn)* ❤

Classic Carrot Cake

This three layer Keto Carrot Cake is a stunner of a low carb dessert. Frosted with the best sugar-free cream cheese frosting, this cake will wow your friends and family. And it's remarkably easy to make! 

Keep in mind, this is KETO so it calls for sugar free ingredients. If you don't care about that but still want a GF recipe (Danni ❤) just replace it with regular sweeteners. 

Also, if you don't want to get all fancy with the tiered look, just put it in a cake pan and call it a day. Or you can always bake muffins or mini Bundt cakes too like I did in my picture below. You will obviously need to watch the cooking times.

Servings: 16

Ingredients: 

Carrot Cake

• 2 cups almond flour
• ⅓ cup coconut flour (to help with consistency)
• ⅓ cup unflavored whey protein powder, or egg white protein powder (I used vanilla protein powder, it's fine)
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves
• 4 large eggs
• ½ cup avocado/extra light olive oil, or another neutral oil (avoid vegetable or canola, literally terrible for you) 
• ½ cup Swerve Brown
• ½ cup Swerve Granular (don't use allulose it will burn)
• 1½ cups finely grated carrot, lightly packed
• 1½ tsp vanilla extract
• ⅓ cup chopped pecans/walnuts

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream, room temperature

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
• In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
• In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
• Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
• Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
• Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined. 
• Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

• Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
• Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
• Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.

Notes:

The sweeteners

• Staying true to conventional carrot cake, I incorporated both a brown sugar replacement and granulated sweetener. Swerve Brown is, by far, the most like real brown sugar, and it deepens the flavor of the cake.

The spices

• Carrot cake is really a kind of spice cake, so don’t skimp on the spices. I used plenty of cinnamon and some ground cloves. You can also add in nutmeg and a bit of ginger. But don’t overdo the ginger as it can overpower the rest of the flavors.

Is the protein powder necessary?  What can I use to replace it?

• Protein powder is a critical ingredient as it helps baked goods rise and hold their shape properly. You will find that my keto cake recipes are lighter and fluffier than many others. You can skip it, but please understand that your cake will be more dense and more fragile.
• You can use whey protein, egg white protein, or some plant-based proteins. But don’t use collagen protein as it will make the cake gummy and hard to cook through.

What if I want more frosting on the sides of the cake?

• You can make 1 1/4 to 1 1/2 times the frosting recipe to make a fully frosted cake.

I don’t like Swerve, can I use a different sweetener?

• The cake will probably turn out with other sweeteners but I do warn you that allulose causes baked goods to darken very quickly and look almost burnt. For the frosting, you need a good confectioner’s style (powdered) sweetener.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

Macros:

• Serving: 1 slice | Calories: 320kcal | Carbohydrates: 6.3g | Protein: 6.2g | Fat: 32.7g | Fiber: 3g
• Source:  All Day I Dream About Food

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  ❤️ 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

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Let's Get Cooking!

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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  ❤️ 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

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Let's Get Cooking!

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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