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Found 12 results

  1. Lemon Squares and Bars invented several recipes and these 2 took the top Being mothers day I was trying to recreate lemon squares that are safe for us. 2nd Place Lemon Bars, These use an almond meal base I use for a pie crust infused with lemon, then topped with a custard inspired lemon topping that is cooked into it. 1st place used a coconut flour pastry pie crust, then mixed up a gelling mix of konjac flour, lemon and eggs, heated mixed, and poured on top baked slightly and left to set up the fridge, THIS one was the lemon squares I was wanting. 1st Place Lemon Squares For the crust – 86g (3/4 cup) Coconut flour (Nutiva Organic is the best for this) 50g (1/4 cup) Erythritol like Swerve, Turvia, Pyure 1/2 tsp salt 1 tsp (5 ml) vanilla 1/2 Cup (120g) Nutiva Butter Flavored coconut oil melted. 2 large eggs room temperature For the top – 1 cup (240 ml) Lemon Juice 2 Eggs 200g (1 cup) Swerve Confectioners 14g (2tbsp) coconut flour 2tsp (8-10g) Miracle Noodle Konjac Flour Dash of salt Lemon zest, for topping Instructions 1. Preheat oven to 350 F (175 C). 2. Mix together the crust ingredients and press into the bottom of a 9-by-13 baking pan. Bake for 10 minutes. then press down the crust with a spatula 3. Blend or whisk all the top filling ingredients together heat for 120 sec microwave whisk well repeat to get it to thicken up a bit. Pour over top. 4. Bake for 15-20 minutes. 5. Place in the fridge to chill Optional sift over the top with more Swerve Confectioners for a light dusting. 2nd Place Lemon Bars For the crust – 240g (2 cups) Almond flour 80ml (1/3 cup) Nutiva Butter Flavored Coconut Oil Melted 1 teaspoon (5 ml) Lemon juice 2 teaspoons (10 ml) Vanilla extract 1/4 tsp of salt For the top – 1/2 cup (120 ml) Lemon Juice ROOM TEMP 6 egg yolks ROOM TEMP 80ml (1/3 cup) Nutiva Butter Flavored Coconut Oil Melted 100g (1/2 cup) erythritol and stevia 7g (1tbsp) coconut flour 1/4 tsp of salt Lemon zest, for topping Instructions 1. Preheat oven to 350 F (175 C). 2. Mix together the crust ingredients and press into the bottom of a 9-by-13 baking pan. Bake for 10 minutes. 3. Blend or whisk all the top filling ingredients together. Pour on top of the crust. 4. Bake for 20-25min minutes until set. 5. Let cool and top with lemon zest. Sets up in the fridge #Keto #GlutenFree #Paleo Miracle Noodle NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/nutiva-organic-buttery-refined-c… https://thrivemarket.com/p/swerve-confectioners-sugar-repla… https://thrivemarket.com/p/swerve-granular-sugar-replacement https://www.luckyvitamin.com/p-435169-nutiva-organic-coconu… https://thrivemarket.com/nutiva-organic-coconut-flour https://miraclenoodle.com/collectio…/…/products/konjac-flour
  2. This is my take on a pudding Souffle dairy and sugar-free. 1/4 cup (28g) Cocoa Powder (type used changes up the flavor, Black for oreo, Dark for cake used here, and plain is bit more like pudding) 1 Package Knox Gelatin 1 Can Full Fat Coconut milk (unshaken room temp) 1/3 Cup (66.6g) Swerve Confectioners Sugar 2 Large Eggs (room temp and separated) (Optional) if you like it sweet add in 1/8th-1/4 tsp uncut stevia or monkfruit extract with swerve. I might also suggest shaved unsweetened chocolate like lakanto bars or shredded coconut for garnish 1. Preheat oven to 350f and grease 3x 2 cup ramekin 2. In a stand mixer or bowl and wire whisk. Whisk the egg whites til floppy, not stiff. Remove to medium bowl. 3. Open the coconut milk and put 4 tbsp of the heavy cream in a small dish and melt a few sec in the microwave. Place opened can in the oven or someplace warm for 5 mins to melt the rest. 4. Now mix the melted cream with swerve til pale and fluffy. Now beat in the egg yolks, then stir in the gelatin and cocoa. Start whisking in the rest of the coconut milk a little at a time. 5. Gently fold in the floppy egg whites a few spoons at a time into the runny mixture and whisk gently to combine. 6. Pour the mixture evenly distributed among the ramekins and bake 35-45 mins. You should see domes form. 7. Remove and let cool a bit serving with coconut or chocolate shreds for garnish. This is best served warm and can be reheated a do enjoy later. NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/thrive-market-coconut-milk-regular
  3. Coconut Pancakes, low carb, and free of gluten, starch, grains, or sugars. 1/2 cup (56g) coconut flour 1 tsp baking soda 1/8-1/4 tsp uncut stevia or monkfruit powder 4 beaten eggs 1 cup (240ml) Coconut milk 1 tsp vanilla or maple extract Optional 10-20 drops oooflavors pancake flavor drops 1. Beat the eggs, extract, drops, milk in a bowl or 4cup measure cup. 2. In another bowl whisk flour, baking soda, sweeteners. 3. Mix the flours into egg mix and let set a few mins to thicken while you preheat skillet/griddle on low heat 4. Grease skillet with a Tbsp of coconut oil or a spits of spray between batches, and pour forming 3" pancakes cooking 2 mins a side flipping til brown. These are thick and a bit dry, I love using a bit of butter flavored coconut oil and Lakanto or oooflavors Sugar Free syrups on them. Seriously try with the cookies one from oooflavors NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/pancake-flavored-liquid-concentrate https://www.oooflavors.com/collections/zero-syrups
  4. Sun butter cookies. Grain free, nut free, sugar free. Posting this as tomorrow is national peanut butter day. Maybe your like me and USED to enjoy peanut butter or maybe it has always been that diabolical legume spread that left you in pain for hours. Regardless here is a peanut free alternative to peanut butter cookies. I even did it this time without almond flours/butters and opted for sugar free. Makes approx 36 1/2 cup (56G) Coconut flour 1 cup (200g) Swerve or Erythritol 1 cup (256g) Sunbutter unsweetened 3 large eggs whisked 1 tsp vanilla 1. Preheat Oven 350 2. Prepare baking sheets lined with parchment (3 at 12 cookies each) 3. Combine coconut flour and swerve and whisk. In another bowl mix sunbutter, eggs, and vanilla then combine. A mixer makes this easier but can be done by hand. 4. Using a Tbsp or small dough scoop form balls and arrange on baking sheets flatten slightly with a fork. 5. Bake 15-18 mins then transfer to a wire rack to cool. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/sunbutter-no-sugar-added-sunflower-butter https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs
  5. So in a attempt to adjust and make a monkey bread recipe Gluten Free and low carb, I took another recipe and modified it removing dairy, and some other subs. What I got was not the monkey bread I used to make....BUT DID make a huge pan of GLORIOUS cinnamon Sugar Doughnut holes. Now that I think about it the one from my child hood we would pour a ton of butter and sugar icing all over it before baking so it was huge gooy mess >.> we also used Pillsbury crescent dough formed into mini balls. This still is close enough to provide some satisfaction....and really addictive. Coating 6tbsp Swerve Granular (sugar) 4tsp Ground Cinnamon Dough 1/4 Cup (60ml/g) Almond Milk 1 tsp (5g) Apple Cider Vinegar 2 Cups (220G) Blanched Almond Flour 1 Cup (112g) Coconut Flour 1/4 Cup (30g) Pea Protein 1/2 Cup (100g) Swerve Sweetener Granular 2tbsp (20g) Psyllium Husk (or 1tbsp Guar/Xantham Gum) 1tbsp Baking Powder (Try Doubling for more rise) 1/2 tsp Salt 1/2 Cup (120g) Nutiva Butter Flavored Coconut Oil 1 tsp Vanilla Extract 3 Large Eggs Room Temp 25 Drops oooflavors Cinnamon Roll with Caramel (optional) 1. Preheat Oven to 350F. Line a 2lb Loaf Pan with parchment Paper 2. In a Small Bowl combine the 6tbsp Swerve and 4 tsp Cinnamon for your coating. 3. Combine Milk, and Vinegar and a small measuring cup or bowl, stir and set aside. 4. For Dough, combine almond flour, coconut flour, protein powder, Swerve, Baking Powder, Psyllium Husk, and Salt, Wisk to combine, if you can run through a sifter. 5. Warm and pour your coconut oil into this and fold til it starts to look a bit like corn meal 6. Add in the vanilla and eggs til well combined then warm up you milk 30 sec in the microwave and pour it in stun until uniform and can be formed into balls. NOTE if dough is too crumbly add 1-2 more tbsp more hot milk 7. Use a cookie scoop or a tbsp to measure our then roll into a ball shape, coat each ball in the cinnamon swerve mix before placing it in the pan. When filled just sprinkle the rest of the mix over the balls. 8. Bake 20-25mins, allow to sit in pan for about 10 mins before dumping onto a plate/serving dish. Feel free to make up a icing to put over this, I like making a swerve and cream cheese flavored ones, but caramel and pecan sauce works too. Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract Caramel Pecan Sauce 1/2 Cup (120g) Nutivia Butter Flavored Coconut oil 1/2 Cup Brown Swerve 2 tbsp (30g)Lakanto Maple 1 tsp ground cinnamon 1 tsp vanilla 1/2 Cup Roasted Chopped Pecans, (350F for 5-8mins) pinch of salt Heat and melt the Nutivia Butter, then cream together with everything but the pecans using a beater/wire whisk, then fold in the pecans. Pour this over when done and serving, might need to heat up a bit if it sets up Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bragg-organic-apple-cider-vinegar https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/cinnamon-roll-w-caramel-flavored-liquid-concentrate https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/
  6. So going through old family recipe cards again and I find a super simple recipe for something called a Krugel....looked interesting and I figured I could do it with miracle noodles. Noodle Krugel 2 Packages Miracle Noodles Angel Hair 2 large Eggs 1/2 Cup (60g) Swerve Sugar Replacement 1 1/2 Cup (360ml) Almond Milk 6oz Kite Hill Ricotta 20 Drops oooflavors Raisin Bread (Optional) 1/4 Cup Chopped Nuts (I used walnuts) 1tbsp Swerve 1tbsp Cinnamon 1/2 tbsp Nutmeg 1. Day before Prepare and dry your noodles, and chop up into 1-2" Pieces and place in a 8x8-9x9 Baking dish 2. Combine your eggs, cheese, milk, swerve and drops mixing well til mixed (I used a hand blender) 3. Pour your mixture over your noodles and cover with plastic wrap and transfer to the fridge and leave overnight or at least 8 hours 4. Next Day, Preheat oven to 350F, mix up your nuts and spices and evenly sprinkle over the top and cover the dish with foil. 5. Bake 35mins covered, then remove foil and finish for 40 mins Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair https://www.oooflavors.com/products/raisin-bread-flavored-liquid-concentrate?variant=12578237448286
  7. 4 tries, and this is satisfyingly close to gluten ones....still missing that yeasty and gooyness of the raw center ones of my childhood, but I still binge ate 3. Any suggestions for improving Rise or making a bit more gooy I would love to hear. Dough 220g Almond Flour 28g Coconut Flour 2 Large Eggs (ROOM TEMP or the oil will harden up) 1/4 Cup (60g) Nutiva Butter Flavored Coconut oil 1/4 cup (60ml) nut milk 2 tbsp (30g) Lakanto Maple Syrup 1/2 tsp Himalayan sea salt 2 tsp apple cider vineagar 1 tbsp Heinz Feather Light Baking Powder 1 tsp vanilla extract 2.5 (25g)tbsp psyllium husk 3tbsp Hot Water Filling 3tbsp (45g) Lakanto Maple 2tbsp (30g) Nutiva Butter Flavored coconut oil 3 tbsp ground cinnamon (cassia is more gelish, siagon is more bite) 3 tbsp Swerve Brown Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract 1. Whisk Dry Except the Psyllium Hudk in a large bowel, mix wet in another with the psyllium husk whisk and let set a min to thicken, then combine wet and dry and mix well with a spoon 2. Knead out the dough with your hands making sure it is well combined adding in 3 tbsp hot water and working it in(IMPORTANT this helps activate the emulsifiers) then transfer to the fridge for 30mins to let it chill 3. Mix up the filling while the dough is chilling and set aside, and Preheat your oven to 350F 4. Take the dough out of the fridge and put down some parchment paper, using a rolling pin roll out the dough until 1/4" thick 5. Apply the filling to the dough spreading evenly the back of a spoon works best 6. Might want to use a thin spatula to help get it off but slowly start to roll one edge of the dough going slowly to roll it up into a log. 7.Take a large knife and cut the dough into 1 - 1 1/2" sections place each on parchment paper covered baking sheet. 8. Bake for 18-25mins til browned 9. Choose your glaze and have fun drizzling it over them. NOTE if you do this with hot rolls it will run all over them and puddle around. When Chilled the icing will harden up. Bonus tip warm the icing before hand to make it drizzle well. Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/
  8. Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful. Amaretti Cookies (card name) 100g Blanched Almond Flour 100g Swerve Sweetener 1/2 tsp salt 1/2 Almond Extract 1 Jumbo Egg White 60g 1. Preheat oven to 350f 2. Mix Flour and sweetener in one bowl 3. In another small bowl whisk egg white, extract, salt til lightly stiff 4. Fold the white mixture into the flour mix. 5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread. 6. Bake 18-25 min depending on if you want softer or crisper cookies. 7. Let set for 10 mins before removing to a cookie rack. 8. Dust with a bit of Swerve Confectioners Sweetener when Finished On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-confectioners-sugar-replacement
  9. Another almond Butter recipe, Almond Butter Fudge 1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this) 1 cup (240g, Coconut Oil 1/4 cup (60g) Coconut milk (Canned) 1 tsp Vanilla or extract of choice Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work) 1. Melt Almond Butter and coconut oil together 2. In a food processor or blender mix everything together. 3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
  10. Lemon Ricotta Scones (gluten free, sugar free, grain free, dairy free, Keto) 2 1/2 cups (280g) Almond flour 1/3 cup Swerve Granular Sweetener 1 tbsp baking Powder 1/2 tsp salt Zest of one lemon 2 large eggs 1/2 cup Kite Hill Ricotta 1/2 Tsp lemon extract Lemon Glaze 1/4 cup Swerve Confectioners 1 tbsp Lemon Extract Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat. 1. Preheat oven to 325F and line a baking sheet with parchment paper 2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest 3. In a separate bowl mix the eggs, ricotta, and lemon extract. 4. Combine the ricotta mix into the flour mix and stir until dough is well combined. 5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet. 6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart 7. Bake around 25mins until golden brown and firm 8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bobs-red-mill-almond-flour
  11. This is a fun one just a small bowl of sticky gooey dough fun to eat with a small spoon, its stretchy and oh so gooey. Careful though it is packed full of fiber. This is a acquired taste, I for one was the kid that ate the cinnamon rolls out of the oven before they were done...I loved that super gluten stretchy yeast doughy centers and that is what this replicates. 2 heaping scoops pure pea protein (36-40g) 1/2-1tsp pure cinnamon Pinch of baking powder 1/8th heap tsp pure uncut stevia (I use Nunaturals or Pyure for sugar one feel free to use 1-2tbsp of sugar and up the liquid the same amount) 1/2-1tsp unflavored psyllum husk (1/2 tsp is suggested for standard dough, if you want this to be super chewy like the center of pop can Pillsbury cinnamon roll half cooked raw then up it.) 8oz hot water Optional add 8 drops of a extract. 1. Wisk your protein, cinnamon, baking powder, and psyllum togheter 2. In a measuring cup put the stevia and optional extracts in the water and heat 2mins in a microwave 3. Stir the water then pour into the dry and fold well with a fork til it starts to get sticky and doughy, you can zap the mix for 10-12 seconds to make it super stretchy. https://www.amazon.com/Protein-Isolate-North-American-Farms/dp/B00NBIUGA2/ Comes in 5 and 1lb containers. The 5lb is the most cost effective proetin powder on the market https://www.amazon.com/dp/B00PHCD6OS/ Spicely Organics Ceylon certified gluten free https://www.amazon.com/Metamucil-Smooth-Texture-Sugar-Free-Unflavored/dp/B001H9X8IY This is one form, I get it from another brand local stores but you want unflavored/unsweetened powder. https://www.amazon.com/Nustevia-white-Stevia-NoCarbs-Ounces/dp/B000HC0M1S/ Pure Uncut NuNatural Steiva 1/8tsp is like a tbsp of sugar or more.
  12. Grain Free Keto Cookies 1/4 cup (52g) coconut oil 1/4 cup (60g) Sugar free Maple or Honey (Lakanto Maple or a similar honey) 1/2 tsp Vanilla Extract 1/4 tsp salt 1/4 tsp baking soda or 1/2 tsp baking soda sub 34g coconut flour 24g almond flour 45g chocolate chips (sugar free I used chopped up Lakanto Chocolate Bar, Lilly's or other sugar free would also work) 1. Preheat your oven to 350 and line a baking sheet with parchment paper 2. Mix coconut oil, maple, vanilla and salt and heat slightly (10-20 sec just above room temp) in the microwave mixing again. 3. In a separate bowel mix Baking Soda, Coconut Flour, Almond flour whisk together 4. Using a sifter if you have one sift the flour mixture into the liquid then stir in the chocolate chips, 5. Let the dough sit for 10 mins letting the coconut flour thicken 6. scoop the cookie dough onto the baking sheets 1heaping to 2 tsp portions and flatten a bit with the spoon. 7. Bake for 10-12mins remove and let sit on the sheets for 3-8 mins before moving them to cooling racks. In an attempt to recreate my grain free cookies without sugars or starches I have created a Grain free sugar free Cookie. These will soon be featured at my bakery with both a sugar and sugar free options. Feel free to test these at home. While not as rich and soft as my almond butter ones they are very cost effective.
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