Pumpkin Bars with Cream Cheese Frosting KETO

This easy pumpkin bars recipe with canned pumpkin & cream cheese frosting is gluten-free & low carb, with healthy, natural ingredients. Just 10 min prep!

SERVINGS PREP TIME COOK TIME

16 bars 10 minutes 20 minutes
Net carbs - 2g  1/16 bars


INGREDIENTS

• 1 cup Pumpkin puree
• 1/4 cup Coconut oil
• 2 oz Cream cheese
• 2 large Eggs
• 1 tsp Vanilla extract
• 1 cup Almond flour
• 2/3 cup Erythritol sweetener blend
• 2 tsp Gluten-free baking powder
• 1 tsp Pumpkin pie spice
• 1/2 tsp Sea salt

Cream Cheese Frosting

• 6 oz Cream cheese (softened, cubed)
• 1/2 cup Powdered erythritol
• 1 tsp Vanilla extract
• 1 tbsp Heavy cream (optional, for easier frosting)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9x9 baking pan with parchment paper.

Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.

In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.

In another bowl, stir together the almond flour, sweetener, baking powder, pumpkin pie spice, and salt.

Add the dry flour mixture to the wet ingredients. Beat with the hand mixer at low speed, until just combined.

Transfer the batter to the lined baking pan and smooth the top. Bake for 20-30 minutes, until an inserted toothpick comes out clean. Cool completely.

To make the frosting, use a hand mixer to beat together the cream cheese, sweetener, and vanilla, until smooth. (You can thin it out with a little milk or cream if you'd like.) Let the bars cool completely before frosting and cutting.

Source: Wholesum Yum

Granola: Crock Pot Granola with Pistachios, Coconut, and Cardamom

You could go super fall and do hazelnuts, dried apples and cinnamon.”

So go ahead and turn your slow cooker into a granola making machine with this recipe from Adventures in Slow Cooking by Sarah DiGregorio.

Yields: About 7 cups
Cook Time: 2 hours
Hands-On Time: 10 minutes
Total Time: 2 hours 15 minutes

Ingredients

• ½ cup coconut oil, plus extra for greasing
• 4 cups old-fashioned rolled oats
• 1 cup pistachios, shelled and unsalted
• 1 cup unsweetened coconut flakes (chips)
• ¾ cup pure maple syrup (the darker the better)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup sliced dried apricots (about 5 ounces)

Directions

Generously grease a 5- to 8-quart slow cooker with the oil. Add the oats, pistachios, and coconut flakes and toss to evenly combine.

In a small saucepan over medium heat, melt the ½ cup oil. Stir in the maple syrup, cardamom, cinnamon, nutmeg, and salt. Add the spiced coconut oil to the slow cooker and toss to evenly coat the oat mixture. Set the slow cooker lid ajar, leaving a gap of about 2 inches. (The vent prevents the granola from getting soggy.) Cook the granola on HIGH until well toasted, about 2 hours, stirring every 30 minutes so that it doesn’t burn around the edges.

Pour the granola out onto a baking sheet. Toss in the apricots and spread out the mixture evenly. Cool the granola completely to room temperature, then store it in an airtight container at room temperature for up to 2 weeks.

From Adventures in Slow Cooking by Sarah DiGregorio.

Prime Rib with Garlic Herb Butter KETO

Servings: 7-9

INGREDIENTS:

• 1 cup butter, softened
• 7 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons salt
• 1 tablespoon pepper
• 5-7 pounds boneless ribeye roast, trimmed
• 2 tablespoons flour
• 2 cups beef stock

Mashed potatoes, to serve

Green beans, to serve

INSTRUCTIONS

1. Preheat oven to 500°F/260°C.

2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.

3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.

4. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.

5. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.

6. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.

7. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.

8. Remove from heat and strain the sauce into a gravy dish.

9. Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!

10. Enjoy!

WATCH VIDEO ON HOW TO COOK:  
https://youtu.be/0p9V7tbSJxY

Twice Baked Mini Potato Dauphinoise (Potato Gratin)

READY IN: 1hr SERVES: 4-6
YIELD: 8-12 Mini Gratins

INGREDIENTS:

• 6 large cooked potatoes, sliced thinly 

• use uncooked Yukon gold potatoes 

• slice very thinly by hand or use a mandolin

• If cook potatoes ahead, throw them in the freezer to harden a bit, then slice thinly.  If you don't they will end up crumbly 

• 2 garlic cloves, peeled & crushed
• 5 fluid ounces creme fraiche or 5 fluid ounces sour cream
• 2 -4 ounces grated emmenthaler cheese or Parmesan cheese
• 2 ounces butter
• freshly grated nutmeg (very strong so use sparingly)
• salt
• pepper
• Fresh Thyme for a garnish on top

INSTRUCTIONS:

You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.

Preheat the oven to 400F

Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with parchment paper for ease of removal if you wish.

Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.

Carry on until all the potatoes are used up.

Stir the creme fraiche (or sour cream) with a wooden spoon to thin it down a bit - and then place a spoon full on top of each mini potato gratin.

Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.

Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!

To freeze:.
Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with parchment paper if you intend to freeze them - they are easier to remove from the tin!).  OR use silicone muffin pans which I love!

Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape.

Source:  Genius Kitchen on food.com


Notes:
So, I saw this recipe several years ago and added it to my cookbook but never made it because I felt intimidated. I decided that since I had potatoes and sour cream on hand, I'd bite the bullet! My DH sliced uncooked potatoes on the mandolin slicer (simply because I couldn't figure out how to slice cooked potatoes without having them crumble on me) for me. I also took some of the other reviewers' comments about it being too bland. I minced garlic and put aside in a bowl. In another small bowl, I mixed together salt, pepper, nutmeg, and paprika. I followed the directions for assembly and put a dollop of sour cream on top. Since the directions did not say to spread out the cream, I left it in the middle and then sprinkled Parmesan cheese (since I was using only what we had on hand) all over the top. This dish looks and smells divine!!