KETO APPLE FRITTERS RECIPE

Simple Keto Pie Crust



Crust:

3/4 cup almond flour

3 tbsp unsalted butter, melted

1/4 cup finely chopped pecans

1/4 cup shredded, unsweetened coconut

2 tbsp of cinnamon (or more/less to taste)

1/2 tsp vanilla extract

3 tbsp granulated sweetener

Optional:

Use 1/4 cup keto roughly chopped cinnamon cereal (or any flavor keto cereal you want to give it a unique punch)

I’m working on creating my own keto cereal, but since it’s time-intensive, I may use this for a while.

Directions:

Preheat oven to 375°

Over medium-high heat and using a large, non-stick frying pan

Image result for frying pan

Add the butter until it’s melted down, and then add all the other ingredients for the crust. Stir, toasting it for 2-5 minutes, depending on how dark you want your coconut. (remember, this will toast in the oven too!)

Line your pan with parchment paper, or use a removable bottom cake pan. I use this one:

Image result for removable bottom cake pan

Bake for 10 minutes.

When it’s finished baking, set aside or chill in the freezer.



Homemade Keto Chocolate Bon-Bons With Chocolate Mousse – A Perfect And Easy Valentine’s Day Treat!

Ooooh love is in the air. <3 Today, I wanted to give everyone an option that is quick, fun, and tasty for their SO. My sweetie isn’t a holiday kind of guy, so I usually make it special for the both of us by low-pressure, fancy chocolate and movies. Now I’m sharing it with all of you.

In my opinion, Lily’s has the best tasting low-sugar chocolate chips. Unfortunately, they can get pricey. But I see it as every once in a while kind of thing, so I usually splurge to buy them.

Hershey’s has a low-sugar version, but it has malitol which has been proven to spike your blood sugar. Which, is really unfortunate because I loved how they tasted. Total bummer. 

You can also buy high cacao chocolate chips. Just be forewarned, that these come packed with 6-8 g of sugar per serving and if you are trying to stay on track, I recommend not doing it and opting for the pricier version.

On to the recipe!

A Little Cracked, But Still Yummy!

Utensils:

  • Silicone mold for bon-bon (large or small works)
  • Large Glass or microwave-safe bowl
  • A deep saucepan
  • Large mixing bowl for the hand mixer
  • Large bowl for mixing
  • Pastry brush (or use a spoon in a pinch)

Ingredient list:

Chocolate mousse:

  • 4 oz full-fat cream cheese
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tbsp unsweetened cocoa
  • 7-10 drops liquid stevia (or liquid sweetener equivalent)
  • 1/2 cup heavy whipping cream

Chocolate:

  • 9 oz (or the 10 oz from the store if you can’t get the Lily’s)

Directions:

Place a saucepan with 1 inch of water on a rolling boil (around 6-7 on your stovetop dial). As soon as it starts to boil, place the chocolate in the microwave safe bowl and place that on top of the heat. Watch the chocolate until there are just a few chunks left and it is mostly smooth. Remove from heat.

Take out your silicone mold and pour roughly about 1-2 tbsp of the chocolate into each mold then start coating the mold with chocolate. You can either use a spoon, or a pastry brush to do this. Make sure the chocolate is evenly coated on all sides and then place it in the refrigerator.

In your mixing bowl, pour the 1/2 heavy cream and use the hand mixer at medium to medium-high speed until stiff peaks start forming, or you notice it has become firm.

In a separate bowl, mix the

  • 4 oz of cream cheese
  • 1/2 tsp of vanilla
  • 1/2 tsp of cinnamon
  • 2 tbsp of unsweetened cocoa
  • and 7-10 drops of liquid stevia together.

After the mixture is smooth (no lumps) pour the ingredients into the heavy cream mixture and mix for another minute or two with the hand mixer.

Remove the chocolate from the refrigerator and scoop the mixture into the shells. Voila! a lovely chocolate coated mousse that you can decorate however you wish. If you want to be extra fancy, you can make a quick chocolate keto cake for the bottom (minus the crust), or you can pour the remaining chocolate on the bottom to create a sort of large bon-bon mousse.

Enjoy, and Happy Valentine’s Day!

Keto Coffee Jelly Recipe

As a child, my step-dad used to bring me home boba tea or we would make sweet jelly with milk. But since I can’t do that on my lifestyle, I decided to alter this recipe to fit my new keto ways! For all those tea lovers out there, I’ll be adding a boba tea recipe using this coffee jelly. I’m working toward creating a keto friendly pearl or boba as well. Enjoy!

All Ingredients

  • 1 box (1 ounce) unflavored gelatin (or if using the small packets use 4 envelopes)
  • 3 cups boiling water; 3/4 cup cold water
  • 2 tablespoons instant coffee
  • 1/2 cup granulated sweetener
  • 1 can (14 ounces) condensed ‘milk’
  • 1 can (12.8 ounces) heavy cream (or table cream if you prefer)
  • For boba tea (bubble tea) Simply brew a black tea and add into the mix!

 Jelly Instructions

  1. In a sauce-pot, bring 3 cups of water to a boil. Add instant coffee and sweetener. Stir until dissolved.
  2. In a large bowl, pour the gelatin into the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom.
  3. Slowly add the 3 cups of boiling coffee and stir constantly for 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
  4. Transfer mixture to a  baking dish and allow to completely cool. Refrigerate for 2 to 3 hours or until completely set. (firm to the touch) If you prefer a firmer gelatin, use less water.
  5. In a bowl, combine condensed milk and heavy cream. Stir until blended. I like to warm mine slightly during the cold seasons.
  6. Cut set gelatin into 1-inch cubes and divide into serving cups (or a nice, tall glass). Top with the cream mixture and garnish with whipped cream, if you would like! Serve cold.

Keto sweetened, condensed milk (dairy-free) recipe

  • 1 Can Full-Fat Coconut Milk 13.5 oz
  • 1/3 Cup Swerve or the equivalent of your favorite granulated sweetener

 Instructions 

  1. In a large skillet/frying pan, combine coconut milk and granulated sweetener.
  2. Bring to a boil, and turn down heat to a simmer.
  3. Simmer, stirring occasionally, for 20-25 minutes, or until the liquid has reduced by about half.

 Recipe Notes

My ‘milk’ only took about 20-25 minutes to condense, but yours may or may not take slightly longer. From my experience over the years, the larger the surface area of the pan, the faster the milk will condense. It should be slightly thick and gooey when it is finished. It will continue to thicken as it cools.

You can also add this blend to any tea to create a yummy boba tea!

IMG_20180207_084247_318

Fluffy, Crispy Keto Waffle Recipe

The greatest (and most frustrating thing) about baking is how precise you have to be. It’s an understanding of ratios. Keto baking is no different. It’s a balance of fats to liquids to powders─ and understanding what each powder does!

For example, coconut flour tends to really absorb anything that goes into it so you want to use it sparingly.

I learned this as I played with my waffle recipes. I know there has been a chaffle craze lately, but I have made them and I am not impressed on the flavor. The real issue I am having with them, is they taste like puffy egg and cheese with sugar and cinnamon in it.

If someone tells you they really can’t taste the egg in their recipe, they are flat out lying to you. Because if they can’t taste it, their taste-buds are broken.

To be fair, I have an extremely picky palate, but I know what I want when I think waffle.

If you are worried about time, this recipe literally took me 5 mins prep time, two minutes cooking on each side. Boom, done and the taste is so much better.

Recipe notes:

You do not have to use baking powder in this recipe. You can if you’d like to see how puffy they get, (I’ll probably experiment over the weekend) but I didn’t and they turned out just fine!

What you’ll need:

Wafflemaker

Ingredients:

2 large eggs

1/2 cup of shredded cheese (I love to use a mixed blend for mine with cheddar and colby or cheddar and finely shredded mozzarella)

1 ounce of cream cheese, softened.

2 tbsp flaxseed meal (or golden flaxseed meal)

1 tbsp of almond flour

1/2 tbsp coconut flour

pinch of salt

1/2 cup monkfruit granualted sugar (or stevia, truvia, whichever you prefer. you can take this down to a 1/4 cup if you prefer yours less sweet.)

1.5 tbsp cinnamon (more or less if you like)

1/2 tsp ginger

1/4 tsp nutmeg (or less if you are sensitive to it, just a few sprinkles)

1/2 tsp vanilla extract

1/2 tsp baking powder

For garnish you can use a combination of fresh berries, powdered swerve, and sugar free syrup!

Instructions:

Preheat waffle maker (follow the instructions on yours, some are non-stick like mine, others you have to spray first) Make sure you take this time to heat your cream cheese up for 20 – 30 secs on 30% power in the microwave and cover it. Cream cheese has a nasty tendency to pop in the microwave!

  1. Beat your eggs, cheese, softened cream cheese, sugar, vanilla, and salt together.
  2. In a separate, small bowl mix all of your dry ingredients with the spices.
  3. Pour your dry ingredients in with your wet

The batter should have a wet texture and be somewhat runny.

After your wafflemaker has preheated, pour the mixture in and close the lid. Allow it to cook for 2-3 mins and then flip it and repeat the process. If you have a mini-waffle maker, this recipe with make 2.

Bon appetite! My favorite waffles.

These have the best of both worlds if you’re a fluffy waffle lover like myself. It’s soft in the middle, but has a good crunch. That’s just the best to me. <3

If you want to make more for the family, just multiply each ingredient by 4 (or six, whatever the size of your family) and it works beautifully.

Not the best picture in the world, I took it in a rush, but here is what the finished product should look like:

keto waffles
Fluffy, yummy, and soft with a little crunch.

Keto Banana Dream Pie Recipe

Image result for banana cream pie recipe keto

I don’t know about you, but I absolutely love banana or coconut cream pie. And believe it or not, the real secret to a good one is not only in the filling but the crust!

For me, I love mine to taste a bit like vanilla wafers.

A few notes to my recipe:

I love toasted coconut in my keto crusts, but if you aren’t a fan you can omit it. It adds crunch and texture that just make it scrumptious. <3

If you want to lighten this up a bit, you can substitute some of the heavy cream with almond milk, or replace it entirely with almond milk. Just note that you will need to chill it (like you do with pudding) and let the crust completely cool before adding it or it will melt!

If you want this to be even more decadent, use eight ounces of cream cheese that has been softened.

You can also add an extra layer of naughty with some halo top vanilla ice cream layered just before you add the cream on top and chill this in the freezer before serving.

With the hearty and decadent heavy cream, you don’t need to cool it, but I would recommend chilling this a bit in the freezer before consuming. (It’s just tastier.)

I like cinnamon. Like, a lot. So if you don’t want to add this to yours, you don’t have to. I just love how this turned out like a banana captain crunch all together.

For a fun fall add, try toasting some pecans in butter and sugar and sprinkling them on top.

Ingredients:

Filling:

1 package of sugar free banana cream pudding mix

2 cups of heavy cream

1 tbsp cinnamon

1/4 cup sweetener (I like stevia/truvia/or monkfruit or add more to taste if you like it sweeter)

1 tsp vanilla extract

Optional:

1 – 8 ounce package of cream cheese, softened

1/2 cup of halo top ice cream layered on the crust before adding the cream filling

Crust:

3/4 cup almond flour

3 tbsp unsalted butter, melted

1/4 cup finely chopped pecans

1/4 cup shredded, unsweetened coconut

2 tbsp of cinnamon (or more/less to taste)

1/2 tsp vanilla extract

3 tbsp granulated sweetener

Optional:

Whip cream and nuts for topping.

Directions:

Preheat oven to 375°

Over medium-high heat and using a large, non-stick frying pan

Image result for frying pan

Add the butter until it’s melted down, and then add all the other ingredients for the crust. Stir, toasting it for 2-5 minutes, depending on how dark you want your coconut. (remember, this will toast in the oven too!)

Line your pan with parchment paper, or use a removable bottom cake pan I use this one:

Image result for removable bottom cake pan

Bake for 10 minutes.

When it’s finished baking, set aside or chill in the freezer.

Using a kitchen aid mixer, or hand mixer, blend together all the ingredients for the filling on high speed. You’ll know it’s ready when it reaches a firm, pie filling texture like this:

Image result for heavy cream mousse

After your crust has cooled, spoon the mixture on top and spread it out evenly with a spatula. For the best effect, I would suggest chilling it at least an hour before eating, but it tastes good like this as well.

For toppings, I just used chopped nuts and whip cream. You could also quickly toast up some coconut with sugar and add that if you have some spare time.

This is one of my favorite quick desserts. You can do a pudding version of it as well with almond milk and it turns out fabulous. Just depends on your mood. Just keep in mind that pudding takes longer to set in the fridge!

I hope that you enjoy. <3

Grey

This tastes amazing frozen, or even chilled. A great pie for any time.