Carrot Cake Coffee Cake

Carrot Cake Coffee Cake is a delicious combo of carrot cake, coffee cake and a cheesecake. Moist and flavorful carrot cake topped with cheesecake layer and crunchy cinnamon streusel crumb topping is perfect for Easter brunch or any spring breakfast or snack.
Carrot Cake Coffee Cake

INGREDIENTS:
Cinnamon Crumb Topping:

  • ½ teaspoon cinnamon
  • ¼ cup (50 grams) light brown sugar
  • ¼ cup (56 grams) unsalted butter-room temperature
  • ¼ teaspoon salt
  • ¾ cup (95 grams) all-purpose flour

Carrot Cake:

  • 1 ¼ cups (160 grams) all-purpose flour
  • ¼ cup (56 grams) unsalted butter-room temperature
  • ½ cup (100 grams) light brown sugar
  • ½ cup (100 grams) granulated sugar
  • ¼ teaspoon nutmeg (optional)
  • ½ cup plain yogurt
  • 7 oz. (200 grams) finely grated carrots
  • 1 large egg-room temperature
  • 1 ½ teaspoons vanilla
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (or more to taste)

Cream Cheese Layer:

  • ¼ cup (50 grams) granulated sugar
  • 1 egg
  • 8 oz. (220 grams) cream cheese -room temperature
  • 1 teaspoon vanilla

Carrot Cake Coffee Cake

INSTRUCTIONS:

  1. Preheat oven to 350° and line 8 x 8 inches square pan with parchment paper and spray with nonstick spray.
  2. First, grate carrots and set aside.
  3. To make the crumb topping, whisk together flour, sugar, cinnamon and salt. Using two forks or a pastry cutter, cut in the butter. If the mixture looks sandy, squeeze it with your hands in large clumps, then crumble with your fingers in pea-sized crumbs.
  4. For the cream cheese layer, beat cream cheese, sugar and vanilla until smooth. Add in egg and mix until no lumps remain, then set aside.
  5. In a small bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
  6. In a large bowl, cream butter and sugars together until smooth.
  7. Add in eggs and vanilla and mix well.
  8. Alternate adding the dry mixture with the yogurt ( ½ of dry ingredients-yogurt-remaining ½ of dry ingredients) and mix until evenly combined.
  9. Finally, mix in carrots. Spread the mixture in a prepared pan.
  10. Gently spread cream cheese mixture on top (don’t go all the way to the edges).
  11. Sprinkle crumb mixture on top of cream cheese mixture.
  12. Bake for 50-60 min or until toothpick comes out clean with just a few moist crumbs attached.

KETO CHEESEBURGER POCKETS (EASY PEASY!)

These (5g net carb!) keto cheeseburger pockets are bound to become a favorite. Expect an epic cheeseburger filling, all wrapped up in our crazy keto dough!
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
KETO CHEESEBURGER POCKETS (EASY PEASY!)

INGREDIENTS:
FOR THE KETO DOUGH:
1 batch Crazy Keto Dough
egg wash optional
sesame seeds to garnish, optional
FOR THE CHEESEBURGER FILLING:

  • sharp cheddar cheese or cheese of choice
  • kosher salt to taste
  • 1 - 1 1/2 cups cooked ground beef
  • pickles sliced
  • black pepper freshly ground

FOR MY KETO CHEESEBURGER SAUCE (OPTIONAL, BUT HIGHLY SUGGESTED!):

  • 1 teaspoon white wine vinegar to taste
  • 1 1/2 teaspoons paprika sweet or smoked
  • 1 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 120 g keto mayonnaise
  • 2 teaspoons mustard
  • 2-4 teaspoons pickle juice to taste
  • 1/4-1/2 teaspoon chipotle powder optional
  • black pepper freshly ground
KETO CHEESEBURGER POCKETS (EASY PEASY!)


INSTRUCTIONS:
FOR THE KETO DOUGH:

  1. Whip up a batch of my Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).

FOR THE CHEESEBURGER POCKETS:

  1. Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.
  2. Break the dough into six 1 1/4” balls (30g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press until 5-inches in diameter. If fuzzy about presentation, trim edges. Use the dough ASAP, so it remains sticky and you can close the pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it). 
  3. Assemble cheeseburger pockets by adding a layer of cheese, followed by ground beef, pickles and more cheese. Press 3/4 of the edges together and fill up with more ground beef (I like them nice and plump). Fold or press edges down with a fork.
  4. Place cheeseburger pockets in prepared tray, brush with egg wash, sprinkle with sesame seeds (optional) and bake for 20-25 minutes, until golden all over. 
  5. These guys are best served warm and straight from the oven, but they also do re-warm quite well
  6. Meal-prepping?! Freeze them prior to baking for up to 3 months: simply thaw in the fridge and bake as needed.

RECIPE NOTES:
Please note that nutrition facts below are estimated for the dough only (so you guys can accommodate your filling of choice). Having said that, net carbs will still be 5g net per keto cheeseburger pocket if using ground beef and block cheese.

OLIVE GARDEN PASTA E FAGIOLI SOUP

This Crock Pot Olive Garden Pasta e Fagioli soup is the best recipe! Full of ground beef, pasta, veggies all in a flavorful Italian soup!
I will be the first to admit that the first time I ever heard of or tasted this soup was at Olive Garden. I know it existed in Italy long before Olive Garden was ever around but it was Olive Garden that introduced me to this seriously yummy and hearty soup.
OLIVE GARDEN PASTA E FAGIOLI SOUP

INGREDIENTS:

  • 1 pound ground beef
  • 2 tsp dried parsley
  • 2 stalks celery, finely diced
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 tsp ground black pepper
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 1 (26 oz) container beef stock (or 3 cups)
  • 1 (25 oz) jar jar spaghetti sauce
  • 2 tsp dried oregano
  • 1/2 tbsp salt
  • 1 cup ditalini pasta (or your favorite pasta shape)

OLIVE GARDEN PASTA E FAGIOLI SOUP

INSTRUCTIONS:

  1. Brown and crumble ground beef.
  2. Drain excess grease.
  3. Add all the other ingredients to the slow cooker (except for pasta) and stir.
  4. Set slow cooker on low for 6-8 hours or on high for 4-5 hours
  5. During the last 30 minutes or so of cooking, add in the pasta and stir.

Notes:
Pasta likes to absorb a lot of the liquid so if you like your soup a bit more soupy, be prepared to have an extra can of beef broth handy. You can add it in towards the end.

Mixed Berry Baked Oatmeal Cups

These mixed berry baked oatmeal cups are a delicious, healthy breakfast that you can prep in advance and take with you on-the-go!
Mixed Berry Baked Oatmeal Cups

INGREDIENTS:
Dry Ingredients:

  • 2 cups quick-cooking oats
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder

Liquid Ingredients:

  • 1 egg, beaten
  • 2 tsp. vanilla extract
  • 1 Tbsp. melted coconut oil (or melted butter)
  • 1 1/2 cups mixed berries, fresh or frozen (chop strawberries into smaller pieces)
  • 1 1/4 cups milk (I use almond milk)
  • 2 medium bananas, mashed
  • 2 Tbsp. honey
  • 1/4 cup walnuts, chopped
Mixed Berry Baked Oatmeal Cups


INSTRUCTIONS:

  1. Preheat oven to 375 degrees. In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
  2. In a large measuring cup, whisk together the milk, honey, eggs, vanilla. Add liquid mixture to dry mixture in the bowl and stir to just combine. Drizzle in butter or coconut oil while stirring, then add mashed banana, blueberries, and nuts.
  3. Spray 12 muffin tins with cooking spray. Distribute batter evenly into tins and bake for 17-20 minutes, or until the baked oatmeal is just starting to brown or a toothpick inserted in the center comes out mostly clean.
  4. Let cool for at least 10-15 minutes before removing from pan and then serve. Refrigerate leftovers in a storage container for up to 5 days, reheating in microwave or toaster oven before serving.

Smoked Salmon Crostini with Herbed Mayonnaise

A fresh herby mayo snuggles up so nicely to lush smoked salmon on a crostini. A perfect holiday bite!
I am a little smitten with the Herbed Mayonnaise you see being lovingly dolloped onto the crostini here. As soon as I made and tasted it, I knew I would find a jillion ways to use it (I have – you’ll see), and I knew it would be a beautiful and delicious mate for smoked salmon.
Take a moment to drape the pieces of salmon as prettily as you can on the crostini. A few folds give the crostini some height and a little sass.
Smoked Salmon Crostini with Herbed Mayonnaise

INGREDIENTS:

  • Kosher or coarse salt
  • ½ cup Herbed Mayonnaise approximately
  • ½ pound thinly sliced smoked salmon cut into small pieces about 1 x 3 inches
  • Freshly ground black pepper to taste
  • 24 slices of baguette
  • 2 tablespoons olive oil
  • Zest of 1 lemon optional
  • Chiffonaded basil, tiny dill sprigs, or another fresh herb of your choice
Smoked Salmon Crostini with Herbed Mayonnaise


INSTRUCTIONS:

  1. Preheat the oven to 350°F.
  2. Place the baguette slices on a baking sheet. Brush them with olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until golden around the edges, but not hard—they will firm up as they cool. Let them cool to room temperature.
  3. Dollop/spread some Herby Mayonnaise on each of the crostini. Drape a piece of smoked salmon on top, give it a light grind of pepper, then sprinkle over a tiny bit of lemon zest, if using, and place a little bit of the fresh herb of your choice on each.

CHOCOLATE PEANUT BUTTER EGGS

Peanut butter and chocolate are my favorite combination, so Chocolate Peanut Butter Eggs are on our Easter menu every year. I’ve tried many recipes, but this one is, in my opinion, the best. The only thing I change every year is the way  I decorate them.
Peanut butter and chocolate make them creamy, so they simply melt in your mouth and their taste is divine. What makes these candies a perfect holiday treat is that you will need only a few ingredients and very easy to make.
CHOCOLATE PEANUT BUTTER EGGS

INGREDIENTS:

  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 10 oz semi-sweet chocolate, chopped
  • 1 cup creamy peanut butter
  • 3 tablespoon light brown sugar
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 tablespoon shortening
CHOCOLATE PEANUT BUTTER EGGS


INSTRUCTIONS:

  1. TO MAKE PEANUT BUTTER EGGS - Line a baking sheet with parchment paper. Set aside. In a medium dish, bring peanut butter, butter, salt and light brown sugar to boil, stirring occasionally. Use medium heat. Remove from the heat, add vanilla and mix. Add powdered sugar, ¼ cup at a time, stirring with a fork until fully combined. Leave to cool at a room temperature. Place the mixture on the parchment paper, then put another parchment paper on top of it. Roll the mixture until 1/2 inch thick, then put in the fridge to cool for 30 minutes, to become solid. Take out of the fridge and remove parchment paper that is on the top. Cut the mixture using egg shaped cookie cutter. Place the eggs in the baking sheet. Leave in the fridge for another 30 minutes
  2. TO MAKE CHOCOLATE COATING - Melt chocolate following the instructions given on the package. Add shortening and mix. Take the eggs out of the fridge. Dip each egg separately into the melted chocolate, turning them around with a fork. They should be completely coated with chocolate. You should also be quick, so that the chocolate does not cool and become solid. Take them out with a fork and wait for a while for the chocolate to drain or shake the extra chocolate off. Put them back on the baking sheet. Drizzle with the rest of the chocolate and sprinkle.
  3. Let cool for 15 minutes or until the chocolate becomes solid.

NOTES

  • Keep the eggs in an air-tight container.
  • I used 3-inch cookie cutter.

No Bake White Chocolate Raspberry Cheesecake Recipe

What is it about raspberries and white chocolate that makes it such a perfect pairing choice? For me, that sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible. This easy No Bake White Chocolate Raspberry Cheesecake has a buttery Oreo cookie crumbs crust and layer of no bake cheesecake with white chocolate and elegant raspberry swirl.
It is so smooth and creamy and this is one of the best no bake cheesecake. Can you imagine that you make your favorite recipe for a short time and without baking? I couldn’t believe in this till I haven’t tried this No Bake White Chocolate Raspberry Cheesecake.
No Bake White Chocolate Raspberry Cheesecake Recipe

INGREDIENTS:
For white chocolate cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 10 ounces white chocolate-chopped
  • 1 ½ cup raspberries
  • 1 teaspoon vanilla extract

For the crust:

  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
  • 6 tablespoons unsalted butter, melted

For raspberry swirl:

  • 2 tablespoons granulated sugar
  • ½ cup raspberries

For garnish:

  • White chocolate curls, optional

No Bake White Chocolate Raspberry Cheesecake Recipe

INSTRUCTIONS:
To make crusts:

  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the swirl and filling

To make the raspberry swirl:

  1. Add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds
  2. Press mixture through a fine-mesh strainer into a bowl until there are only seeds remaining in a strainer, set aside

To make white chocolate cheesecake filling:

  1. Melt 10 ounces white chocolate and set aside to cool
  2. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  3. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  4. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  5. Add melted chocolate and mix on low speed until well incorporated
  6. Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top
  7. Spoon a few teaspoons raspberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect
  8. Set in the fridge to firm
  9. Refrigerate for at least 6 hours or until set
  10. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  11. Sprinkle white chocolate curls of the cheesecake or serve with remaining raspberry sauce, if desired

Blackberry Oatmeal Bars

Home Oatmeal Bars are easy to make and always a delicious dessert choice. Fresh blackberries add wonderful texture, color and flavor to this recipe.
Blackberry Oatmeal Bars

INGREDIENTS:

  • 1 1/2 cups all-purpose flour regular or gluten-free*
  • 1/3 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter room temperature
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoons cornstarch
  • 2 cups fresh blackberries
  • 1 tablespoon granulated sugar
  • 1 1/2 cups uncooked quick-cooking oats regular or gluten-free*
  • 1 cup firmly packed brown sugar

Blackberry Oatmeal Bars

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Line a 9x9 inch square baking pan with foil or parchment paper. Spray with non-stick cooking spray.
  3. In a small bowl, toss blackberries with sugar and cornstarch. Set aside.
  4. Combine in the bowl of a standing mixer the flour, oats, brown sugar, baking soda, salt, and pecans. Mix to fully combine. Note: a hand held mixer may also be used.
  5. Add the softened butter and beat on low speed, until mixture resembles coarse crumbs.
  6. Spoon half of the oatmeal mixture into the prepared pan. Gently press mixture into bottom of the pan.
  7. Top with the cornstarch-coated blackberries.
  8. Sprinkle with remaining oatmeal mixture. NOTE: do not press down on the mixture.
  9. Bake for 30 to 35 minutes or until golden brown.
  10. Cool completely before slicing into 16-25 squares.

4-INGREDIENT STRAWBERRY BANANA SORBET

Do you think it’s funny that food blogger’s talk about the weather a lot? I don’t know what it is but during certain seasons you crave different foods and Fall and Winter is soup and comfort food, Spring and Summer is grilled food and cold treats. Maybe that’s why? IDK. Depending on which season it is and when strawberries are available I like to make this Strawberry and Banana sorbet in the Summertime. It’s cheaper than going to Dairy Queen and spending 28 points on a blizzard!
If you are wondering what type of blender I use, I use a Ninja Blender.  I was tired of my previous Cuisine Art Blender not crushing ice or blending properly and lately.
4-INGREDIENT STRAWBERRY BANANA SORBET

INGREDIENTS:

  • 1 banana, sliced and frozen
  • 2 cup strawberries, frozen
  • 2 tablespoons almond milk
  • ½ teaspoon vanilla

4-INGREDIENT STRAWBERRY BANANA SORBET

INSTRUCTIONS:

  1. Place all of the ingredients in a food processor and blend until smooth. The consistency should be like sorbet.
  2. Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.
  3. Scoop with an ice cream scoop and serve cold.
  4. Serving size: 1/2 cup. 

Creamy Crack Chicken Soup

Warm up to a big bowl of this Creamy Crack Chicken Soup! Judging by the popularity of my Baked Crack Chicken Breasts AND the Instant Pot Crack Chicken, me thinks you will absolutely LOVE crack chicken in soup form.
SO good, so comforting, and really easy to make, this soup is by far my favorite homemade chicken soup. Ready in less than 30 minutes, you will enjoy every spoonful of it. Crack Chicken Soup makes an ideal meal for cold winter nights, but we enjoy it year round, no matter the Season.
This Creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort food prepared with bacon, chicken, cheese, spinach, and ranch seasoning. Low carb and Keto approved, too!
Creamy Crack Chicken Soup

INGREDIENTS:

  • 3 cloves garlic, minced
  • 4 to 6 cups low sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 package (8 ounces) softened cream cheese
  • 1 cup shredded cheddar cheese
  • 3 to 4 cups baby spinach
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 4 slices bacon, diced
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • salt and fresh ground pepper, to taste
  • 1 bay leaf
  • 4 cups cooked shredded chicken
  • 1/4 cup heavy cream
  • sliced green scallions, for garnish
Creamy Crack Chicken Soup


INSTRUCTIONS:

  1. Cook diced bacon to a crisp in a Dutch Oven or soup pot.
  2. Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
  3. Add butter to the pot and melt over medium-high heat.
  4. Stir in onions and cook for 3 minutes.
  5. Stir in garlic and cook for 20 seconds.
  6. Add chicken broth and scrape up all the browned bits from the bottom of the pot.
  7. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
  8. Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
  9. Stir in shredded chicken; cook for 5 minutes.
  10. Add cream cheese and whisk in until completely melted and combined.
  11. Stir in shredded cheese; whisk until melted and thoroughly combined.
  12. Add baby spinach; cook for 2 minutes.
  13. Stir in heavy cream and cook for 1 minute.
  14. Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
  15. Remove soup from heat; top with scallions and previously prepared bacon.
  16. Serve.

Brunch Punch

Sure, mimosas are great. But when you're hosting brunch for a big group, brunch punch is where it's at. With a full bottle of bubbly and plenty of vodka, it's just the thing to get the party going.
Brunch Punch

INGREDIENTS:

  • 2 c. pineapple juice
  • 2 c. vodka
  • 1 bottle prosecco
  • 2 c. orange juice
  • 1 c. Fresh mint leaves, plus more for garnish
  • 2 c. Strawberries, sliced
  • 2 c. raspberries
  • ice
  • 2 liter sprite
  • Sanding sugars, for rims
Brunch Punch


INSTRUCTIONS:

  1. To a large punch bowl, add ice, Sprite, orange juice, pineapple juice, vodka, Prosecco, strawberries, raspberries and mint leaves and stir to combine.
  2. In a small dish of sanding sugar, rim glasses with fresh strawberry and coat rims with sugar. Ladle punch into glasses and garnish with more mint.

Coconut Butter Keto Cupcakes (Low Carb, Gluten Free)

Coconut butter keto cupcakes with all the wonderful benefits of coconut. Almond flour and coconut flour mix with unsweetened coconut to top!
This is very simple to explain. Though I understand how it is easy to mix up. Both tend to be solid at room temperature. Coconut oil is oil extracted from the meat of the coconut. Whereas coconut butter is the actual meat pureed into a paste where you can spoon and spread it.
Coconut Butter Keto Cupcakes (Low Carb, Gluten Free)

INGREDIENTS:

  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 3 tablespoon coconut butter
  • 4 tablespoon Unsalted Butter or coconut oil if using salted butter only use 1/8 tsp in dry ingredients
  • 1 teaspoon coconut flavor
  • 2 large Eggs
  • 6 tablespoon unsweetened coconut
  • 1 teaspoon Liquid stevia
  • 1 teaspoon coconut extract
  • 1 cup blanched almond flour
  • 2 tablespoon Coconut flour
  • 1/4 cup granulated sweetener
Coconut Butter Keto Cupcakes (Low Carb, Gluten Free)


INSTRUCTIONS:

  • Preheat oven to 300ยบF
  • Mix all dry ingredients together. Almond flour, coconut flour, granulated sweetener, baking powder and salt
  • Melt butter and add into coconut butter, liquid stevia, coconut extract and eggs
  • Combine dry and wet then place into 6 muffins liners or silicone liners
  • Before placing in oven take about 1 TB of unsweetened shredded coconut in each muffin and push down slightly so it sticks to the batter

Raspberry Almond Cream Scones

These homemade raspberry almond cream scones are rich, flaky, and full of sweet, fresh raspberries. Plus, these raspberry scones begin with an easy scone recipe that uses simple ingredients, making the recipe come together quickly!
Raspberry Almond Cream Scones

INGREDIENTS:
Scones:

  • 2 cups all-purpose flour
  • 1 tsp lemon zest
  • 1/2 cup unsalted butter, cubed and cold
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1/2 cup raspberries
  • 1/4 cup heavy whipping cream, plus more for brushing
  • 1/4 cup sour cream
  • 1 tsp almond extract
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt

Glaze:

  • 2-3 Tbsp heavy whipping cream
  • 1/2 tsp almond extract
  • 1 - 1 1/2 cup powdered sugar
  • slivered almonds, for garnishing
Raspberry Almond Cream Scones


INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  3. Whisk together heavy cream, sour cream, egg, almond extract, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
  4. Stir in the raspberries and mix until just combined.
  5. Turn the dough out onto a floured surface, and pat into a 1/2" thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
  7. While the scones are cooling, mix together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and almond extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.
  8. Pour the glaze over the scones, sprinkle with almonds, and enjoy!

Kale Chicken Salad with Apples and Maple Cider Vinaigrette

This kale chicken salad with maple cider vinaigrette is an easy, fast, and deeply nutritious weeknight gluten free dinner. It's made with super crispy freshly picked apples, farm fresh kale, grilled apple cider chicken, and warm potatoes, then dressed with an addictive sweet and tart vinaigrette.
Kale Chicken Salad with Apples and Maple Cider Vinaigrette

INGREDIENTS:
Kale Chicken Salad:

  • 1/3 c. chopped pecans
  • 2 oz. blue cheese, crumbled
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 c. kale, coarsely chopped
  • 12 oz potatoes, diced to 1"
  • 1 tbsp olive or avocado oil
  • 1 c. cooked quinoa, (optional)
  • 1 crispy apple, julienned

Maple Cider Vinaigrette:

  • 2 tbsp apple cider vinegar
  • 1/2 c. unfiltered extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tbsp pure maple syrup
  • 1 tbsp apple cider
  • 1/2 tsp fresh cracked pepper
Kale Chicken Salad with Apples and Maple Cider Vinaigrette


INSTRUCTIONS:

  1. See Notes for a link to my recipe for Apple Cider Brined Chicken. 
  2. Heat a grill to high heat. Dice the potatoes and toss with the oil, salt and pepper. Spread the potatoes onto a grill tray in a single layer and place the tray onto the grill. Grill the chicken (per linked instructions) alongside the potatoes. Stir the potatoes occasionally and grill until crispy on the outside and tender on the inside, about 15 minutes - they're finished when you can easily pierce the flesh with the tip of a knife. Remove the potatoes and chicken from heat and set aside. (Note - the chicken will finish faster than the potatoes, about 10 minutes.)
  3. While the chicken is resting, prepare the salad base and maple vinaigrette. For the salad base, chop the kale and toss with the cooked quinoa. Julienne the apple, chop the pecans, and crumble the blue cheese, then add to the kale-quinoa base along with the grilled potatoes.
  4. In a small lidded jar, combine the maple syrup, apple cider, apple cider vinegar, olive oil, salt and pepper. Shake vigorously to combine. Pour half the vinaigrette over the salad and toss to combine. 
  5. Dive the kale salad between four plates. Slice the chicken against the grain, and top each salad with 1/4 of the chicken breast. Dress with additional vinaigrette if desired. Serve immediately. 

Notes

  • You'll want to start with this recipe for apple cider brined chicken. The marinade is easy and fast, and can be prepared the evening prior. 
  • Omit the cooked quinoa and blue cheese for a paleo version. 
  • Noted calories exclude the grilled chicken. Calories for the grilled chicken are an additional 187 per serving. 

Keto Starbucks Copycat Cranberry Bliss Bars

I have been wanting these Starbucks cranberry bliss bars but knew they were a NO NO on keto so I had to come up with a low carb recipe.
This low carb keto recipe is so easy and I must say these taste AMAZING.
If you are looing for an easy keto recipe try these low carb cranberry bliss bars.
These are great for the Holidays but I will be having these all year long.
These copycat Starbucks keto cranberry bliss bars are so yummy.
In order to make these keto friendly you MUST use sugar free dried cranberries – like these and sugar free white chocolate chips like these
Serve as keto desserts, keto breakfast, snacks or treats.
You are going to want to put this low carb copycat Starbucks recipe in your recipe.
A cookie layer topped with white chocolate and yes, all keto friendly.
A healthy, gluten free and sugar free recipe.
Try these homemade DIY copycat Starbucks cranberry bliss bars.
Get ready to make the BEST keto copycat Starbucks cranberry bliss bars.
Keto Starbucks Copycat Cranberry Bliss Bars

INGREDIENTS:
For the cookie layer:

  • 1 tsp. Baking powder
  • 1 tsp. Vanilla extract
  • ½ C. Butter softened
  • ⅓ C. Dried sugar free cranberries chopped
  • 4 oz. Keto-friendly white chocolate chips
  • 1 Egg
  • Pinch of salt
  • 2 C. Almond flour
  • ½ C. Swerve confectioners sugar substitute

For the Icing:

  • 6 oz. Cream cheese
  • ½ tsp. Vanilla extract
  • 2 Tbsp. Chopped dried cranberries
  • ¼ C. Keto-friendly white chocolate chips
  • ½ C. Swerve confectioners sugar substitute
  • ½ tsp. Orange extract
  • 1 Tbsp. Coconut oil
Keto Starbucks Copycat Cranberry Bliss Bars


INSTRUCTIONS:

  1. Preheat the oven to 325 degrees.
  2. In a mixing bowl, combine all of the ingredients for the cookie layer except for the cranberries and white chocolate chips. Blend on high until smooth and creamy.
  3. Fold the cranberries and white chocolate chips into the batter, and place into an even layer in a 9×9 greased baking dish.
  4. Bake for 25-30 minutes until browned and cooked through.
  5. Let the cookie layer cool completely once done baking.
  6. In a mixing bowl, combine the cream cheese, Swerve confectioners sugar substitute, orange extract and vanilla extract for the icing, and beat until creamy and fluffy.
  7. Layer the icing onto the cookie mixture.
  8. Sprinkle some chopped cranberries onto the top of the icing layer.
  9. In a microwave safe bowl, heat the white chocolate chips and coconut oil for the icing at 15 second intervals until completely melted and combined.
  10. Drizzle the melted white chocolate over the top of the cranberry bliss bars.
  11. Place the bars into the fridge until the white chocolate drizzle has hardened, and then serve.

Recipe Notes
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Earl Grey Blackberry Scones with Lemon Glaze

Fresh blackberries, zesty lemon and rich Earl Grey tea make up this super delicious breakfast scone. Perfect for guests or just a lazy Sunday afternoon. Easy to freeze and reheat.
Oh hi there! Are you ready for more tea recipes? Yes?! Great. Wondering where I’ve been? Read on below. Not wondering? Just keep scrolling. I won’t judge, this recipe is pretty damn good.
Earl Grey Blackberry Scones with Lemon Glaze

INGREDIENTS:

  • 3 1/4 cups all-purpose flour (416 grams) — plus extra flour for kneading
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup cold buttermilk
  • 1 cup fresh blackberries
  • 3/4 cup cold unsalted butter
  • 1 large egg, lightly beaten
  • 1/3 cup granulated sugar
  • 1.5 tablespoon earl grey tea, ground until fine
  • 2 1/2 teaspoons baking powder
  • Extra buttermilk & granulated sugar to top scones before baking

GLAZE INGREDIENTS:

  • 1.5 tablespoon lemon juice
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • Zest of 1 lemon
Earl Grey Blackberry Scones with Lemon Glaze


INSTRUCTIONS:

  1. Preheat oven to 400 F. Move baking tray to upper 1/3 of the oven. Line a baking tray with parchment paper and set aside.
  2. Grind 1 1/4 tbs earl grey tea in a small blender or with a mortar and pestle.
  3. In a large mixing bowl, sift together flour, sugar, tea, baking powder, baking soda, and salt. Discard any pieces that don’t go through sieve with ease. Cut in butter using a pastry cutter or your fingers until the mixture is course and butter is pea-sized or smaller. Place dry mixture in the freezer or refrigerator for 5 minutes while you prepare the wet ingredients.
  4. In a small mixing bowl, combine egg and buttermilk and beat lightly with a fork. Rinse and dry the blackberries.
  5. Take the dry mixture out of the freezer or refrigerator. Mix wet and dry mixtures with a spoon until combined. Continue to combine with your hands until a soft dough is formed. Knead by folding the dough in half 3-5 times.
  6. Add blackberries and continue to fold until blackberries are combined. The blackberries may get crushed a bit, that’s okay. Add more flour as needed. Don’t overwork.
  7. Shape dough to a 1 inch thickness. Cut dough into 2 inch circles using a round pastry cutter or cut into 2 inch squares with a knife. Reshape excess dough, fold and re-cut.
  8. Place scones onto your prepared baking tray. Place tray in the freezer for 5 minutes so that the butter can firm up again.
  9. Brush scones with buttermilk and sprinkle with granulated sugar before placing in the oven. Bake for 16-20 minutes until tops are golden brown. Place scones on a metal rack with a piece of parchment paper underneath until scones are cool.
  10. Prep the glaze. Mix powdered sugar, lemon juice, vanilla and lemon zest with a fork until smooth. Add extra lemon juice or powdered sugar as needed until you get the right consistency.
  11. Drizzle glaze evenly onto the scones, allowing excess to drip onto the parchment paper. Let scones sit for 10-15 minutes until glaze sets.
  12. Serve as soon as possible. Scones will keep about 2 days. You can freeze extra scones (wrap in saran wrap) and reheat later as needed.

No-Bake Graham Cracker Cheesecake

This is a delicious, light, refreshing dessert. It’s low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers.
No-Bake Graham Cracker Cheesecake

INGREDIENTS:

  • Low-Fat Graham Crackers
  • 2 Tblsp. lemon juice
  • 1 small box instant vanilla pudding (sugar-free)
  • 8 oz. fat-free Cool Whip
  • 8 oz. fat-free cream cheese (softened)
  • 1 cup cold skim milk
  • 1 can lite cherry pie filling (or any flavor)
No-Bake Graham Cracker Cheesecake


INSTRUCTIONS:

  1. Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
  2. Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top.
  3. Refrigerate overnight for graham crackers to soften. Enjoy 

PRETZEL CRUSTED CHICKEN WITH CHEDDAR-MUSTARD SAUCE

This is a recipe that I’ve been making for over ten years. And since I had no clue how to cook ten years ago, I’m going to come right out and say that I did not come up with the original recipe. It was created by my hero in the kitchen, Rachael Ray.
Rachael basically taught me how to cook. After graduating from college, my friends and I would make a point to get together every Wednesday night for dinner. We would take turns at each other’s houses and the one hosting that week would be in charge of cooking. The rest of us would bring the wine. Admittedly back in those days, we drank our fair share of “Two Buck Chuck.”
Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce is an easy delicious dinner that will be on your table in 30 minutes!
PRETZEL CRUSTED CHICKEN WITH CHEDDAR-MUSTARD SAUCE

INGREDIENTS:

  • 2 boneless skinless chicken breasts
  • 1/4 cup flat leaf parsley leaves a generous handful, chopped
  • 1/4 small red onion finely chopped
  • 1 5-ounce bag salted pretzels
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese shredded
  • 2 Tablespoons whole grain mustard
  • ½ teaspoon paprika
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 2 eggs
  • Vegetable oil for frying
  • 2 tablespoons butter
  • 1/4 teaspoon cayenne pepper
PRETZEL CRUSTED CHICKEN WITH CHEDDAR-MUSTARD SAUCE


INSTRUCTIONS:

  1. Butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. Then flatten with a mallet so that they are uniform in thickness, about 1/4". 
  2. Put the pretzels in a food processor and grind until fine. Put the crumbs in a shallow dish. Combine with paprika and season with salt and pepper. In another shallow dish, beat the eggs with a splash of water.
  3. Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
  4. One at a time, coat each chicken breast in the egg and then the ground pretzels.
  5. Add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cooked through.
  6. Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened, 3-5 minutes. Stir in the cheese, mustard, paprika and cayenne. Season with salt and pepper.
  7. Serve chicken breasts with a drizzle of cheddar-mustard sauce and a sprinkle of parsley and red onion.

Keto Calzone Recipe

Make your own low carb pizza pockets with this delicious Keto Calzone recipe! Load them up with your favourite pizza toppings and take them for lunch to-go!
Keto Calzone Recipe

INGREDIENTS:
Calzone Dough:

  • ⅛ tsp garlic powder
  • ¾ tsp spicy spaghetti seasoning or Italian seasoning
  • 3 tbsp water
  • 1 ½ cups almond flour
  • ½ tsp xanthan gum
  • 1 tbsp olive oil

Calzone Filling:

  • 1 ¼ cup mozzarella
  • 80 grams thick sliced pepperoni sausage
  • ¼ cup pizza sauce
  • see post above for other filling ideas

Keto Calzone Recipe

INSTRUCTIONS:

  1. Heat oven to 375° and line a baking sheet with a non stick baking mat. Shred the mozzarella and dice up the meat and/or veggies into small cubes, then combine with the mozza and mix well.
  2. In a medium bowl combine the almond flour, xanthan gum, garlic powder and spicy spaghetti. Whisk until fully mixed then add the water and olive oil. Knead the dough until the almond flour has been completely worked in, then divide into four.
  3. Place one of the balls of dough into the center of a piece of wax paper. Cover with another piece of wax then roll the dough out into a circle. Remove the paper and cut the dough into a perfect circle. You can patch the dough, re-roll and cut again into a perfect circle. It should be between 6-7" in diameter.
  4. If the wax paper sticks to dough, the wax paper can be sprayed with avocado or olive oil spray.
  5. Spread 1 tbsp Pizza Sauce around the circle; leave about 1/2" from the edge all the way around. Place 1/3 cup of the meat/cheese mix onto half of the circle; make sure it doesn't spread past the pizza sauce onto the outer edge and only cover half of the circle.
  6. Fold the wax paper with the empty side of the circle right over so that the edges of the calzone perfectly match. Pinch the edges together, remove the top wax paper and fold up the dough edge, just once, to form a solid crust.
  7. Remove the bottom wax paper to free the calzone and place onto the prepared baking sheet. Continue with the other three. Bake at 375° for 13-15 minutes until the edges start to brown.
  8. Serve hot and enjoy!

Notes
Expert Tips

  • Whatever fillings you choose, make sure to dice the ingredients up nice and small. This will make working with the calzones easier.
  • Do not over fill them, no matter how tempting that may be! They could burst open while baking, so would no longer be hot pockets, but empty pockets.
  • Reheat these beauties easily in the microwave or oven.

Keto Coconut Cream Pie

A good pie crust is just as important as what you put in it. This crust compliments the coconut cream filling perfectly. Made with equal parts almond and coconut flour, it uses butter, eggs and shredded coconut to bind it all together. Once baked, you get a texture that has a great snap under the fork and holds up under the weight of your filling… no crumbly mess. It has a sweet and salty flavor with a buttery taste that balances the rich custard and cream. It might be your new favorite crust.
A creamy coconut pie with coconut flakes throughout and a buttery crumbly crust. If you love coconut you’ll fall in love with this keto coconut cream pie.
Keto Coconut Cream Pie

INGREDIENTS:
Crust:

  • 1/2 cup coconut flour sifted
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/3 cup shredded unsweetened coconut
  • 1/4 cup butter melted
  • 1/4 cup granulated sweetener Lakanto Monkfruit
  • 1/4 teaspoon salt

Filling

  • 1/4 tsp xanthan gum
  • 1 cup shredded unsweetened coconut
  • 2 large eggs
  • 1 egg yolk
  • 2 cups heavy cream
  • 2 tbsp butter
  • 1 tsp coconut extract
  • 1/2 tsp vanilla
  • 1/3 cup granulated sweetener Lakanto Monkfruit

Topping

  • 1 tbsp vanilla extract
  • 4 tbsp Powdered sweetener Swerve
  • 1 pint heavy whipping cream
  • Dang Unsweetened Toasted Coconut Chips  or additional toasted shredded coconut for topping
Keto Coconut Cream Pie


INSTRUCTIONS:
Crust:

  1. Melt butter in large bowl.
  2. Add almond flour, eggs, sweetener, and salt to butter mix well.
  3. Stir in coconut flour and shredded coconut until a dough forms.
  4. Roll out dough between parchment or wax paper.
  5. Take top sheet of paper off dough and invert into a pie pan.
  6. Press to fix any cracked areas of crust and flute edges.
  7. Using a fork, poke small holes throughout the crust.
  8. Bake crust at 400°F for 10 minutes. Allow crust to cool.

Filling:

  1. Bring cream to just a simmer in a medium saucepan over medium heat.
  2. In a medium bowl, whisk eggs, egg yolk and sweetener. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream.
  3. Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken.
  4. Remove from heat and whisk in butter, coconut extract, and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.
  5. Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
  6. Top with whipped cream & toasted coconut

Melt In Your Mouth Frosted Keto Sugar Cookies

I had someone email recently asking me why I didn’t have more cookie recipes on the site. I’d say low carb cookies are the hardest to get right.   They take a lot of testing and trials, and I usually get frustrated long before I ever get to the point I want.  But I love cookies. I would say I would take a cookie over a piece of cheesecake any day, so long as the cookie was GOOD.  So are these frosted keto sugar cookies good?  Yes, yes, they are! 
These keto frosted sugar cookies are melt in your mouth soft with a cream cheese frosting that doesn't taste overly sweet. The vanilla really shines in these little treats.
Melt In Your Mouth Frosted Keto Sugar Cookies

INGREDIENTS:
Sugar Cookies:

  • 1/3 cup coconut flour
  • 2 Tbsp protein powder
  • 1 tsp baking powder
  • 3/4 cup powdered erythritol
  • 1 egg
  • 2 ounces cream cheese
  • 1/2 cup + 1 tbsp unsalted butter
  • 1 1/3 cup almond flour
  • 2 tsp vanilla
  • 1/4 tsp salt

Frosting:

  • 1 cup (8 ounces) full-fat cream cheese
  • 1 tsp vanilla
  • 1/2 cup whipping cream
  • 1/3 cup powdered erythritol
  • 2 drops pink food colouring
Melt In Your Mouth Frosted Keto Sugar Cookies


INSTRUCTIONS:
Sugar Cookies:

  1. Preheat oven to 325F and line a heavy-duty cookie sheet with parchment. * see notes below about cookie sheet.
  2. Cream butter and cream cheese in a medium-sized bowl until mixture is soft and spreadable.
  3. Add sweetener, vanilla, and egg to the butter and cream cheese mixture and mix on high until well blended.
  4. Add almond flour, coconut flour, baking powder, protein powder, and salt to the wet ingredients and blend on low until ingredients are well incorporated.
  5. Wrap cookie dough in plastic wrap and place in the fridge for 30 minutes.
  6. Once the cookie dough is cooled drop 1/4 cup round balls of dough onto your prepared cookie sheet, and press down with your fingers. The dough does not spread a lot, so the shape you create is the shape you will end up with, so try to flatten the dough evenly.
  7. Bake in a 325F oven for 14-16 minutes until the outside edges of the cookies just start to brown. Do not over bake.
  8. Frost with your favorite keto or low carb frosting

Low Carb Frosting:

  1. Cube one cup of cold full-fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
  2. Add vanilla, food colouring, and powdered erythritol.
  3. Add 1/2 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.
  4. Do not overbeat. Over beating will cause the mixture to liquefy.

NOTES

  • If you do not have a heavy-duty commerical cookie sheet my recommendation is to either double up your pans by sliding an extra pan under the one you are using, or wrap the bottom of your cookie sheet with tin foil. Almond flour and coconut flour tend to over-brown and we need to protect the bottom of the cookies while they bake.
  • Do not skip the protein powder. The protein powder replaces gluten and helps the cookie to stabilize and give it structure. Without the protein powder, the cookies will fall apart. You can use any flavour of protein powder you want.

PEPPERMINT LOW CARB ICE CREAM BARS

Creamy peppermint low carb ice cream bars with a brownie base topped with whipped cream, melted milk chocolate, and crushed peppermint candies. Keto friendly and completely gluten-free.
PEPPERMINT LOW CARB ICE CREAM BARS

INGREDIENTS:
Brownie Batter:

  • 2 eggs (room temperature)
  • 3/4 cups almond flour
  • 1/2 cup unsalted melted butter
  • 1 tsp vanilla
  • 3/4 cup cocoa powder
  • 3/4 cup allulose
  • 1/2 tsp salt

Vanilla Peppermint Ice Cream Base:

  • 1 1/2 cups allulose
  • 2 Tbsp vanilla
  • Pinch of salt
  • A few drops of pink food colouring (optional)
  • 1 tsp peppermint extract
  • 3 cups heavy cream
  • 1 1/2 cups unsweetened almond milk

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 Tbsp allulose

Toppings:

  • 12 sugar-free peppermint candies crushed (optional)
  • 1/4 cup Lilly's milk chocolate chips (or dark chocolate)
PEPPERMINT LOW CARB ICE CREAM BARS


INSTRUCTIONS:
Brownie Batter:

  1. Preheat oven to 350F, and grease and line a 9X9 square cake pan. You can use an 8x8 pan, the brownies will just be a bit thicker.
  2. Melt butter in the microwave in a large bowl.
  3. Sift cocoa powder, salt, and allulose sweetener and add to the butter and stir until combined.
  4. Add room temperature eggs one at a time, blending each time to incorporate each egg into the batter.
  5. Add the vanilla and almond flour and stir until combined. Do not over blend the batter.
  6. Fill the base of the cake pan and spread to level out.
  7. Bake for 10-12 minutes or until a toothpick inserted in the center of the brownies comes out clean. Keep an eye out as this layer bakes very quickly.
  8. Cool.

Ice Cream Base:

  1. In a medium bowl, use a whisk or hand mixer on low speed to combine the almond milk, allulose, and salt until the allulose is dissolved.
  2. Stir in the heavy cream, peppermint, food colouring and vanilla.
  3. Cover and refrigerate for 3 hours or overnight.
  4. Add the ice cream base to your ice cream maker and hit the ice-cream cycle.
  5. Once the ice-cream cycle is finished spread the peppermint vanilla ice cream over the cooled brownie base layer.

Whipped cream:

  1. In a medium bowl, or in the bowl of a stand mixer, blend heavy cream with allulose and vanilla.
  2. Whip until soft peaks form.
  3. Spread over ice cream layer.

Toppings:

  1. Melt 1/4 cup milk (or dark) chocolate chips and drizzle over the top.
  2. Crush 12 sugar-free peppermint candies and sprinkle over the top.

NOTES:
Ice Cream Layer Notes:

  • If you do not use allulose in your ice cream base be sure to add a tsp of glycerine. Glycerine helps to create a softer texture when frozen. Without it, the ice cream freezes rock solid. If you do not have glycerine, you can use 3 Tbsp of vodka.
  • If you do not have an ice cream maker, there are tips and tricks at the bottom of the blog post for instructions to make the ice cream by hand.
  • If you are using commercial ice cream, you will need 1.5 liters or 6 cups of frozen ice cream. Add the frozen ice cream to the bowl of a stand mixer with the food colouring and peppermint extract, and blend with the paddle attachment. This will soften up the ice cream enough to make it spreadable.


Brownie Base Notes:

  • You can replace allulose with erythritol or xylitol, but they will change the texture. Under "what sweeteners are best for this recipe" in the blog post there is a full write up of what sweeteners will work best in each layer.
  • Use room temperature ingredients for your brownie base, cold eggs will harden the melted butter and create a lumpy batter.
  • When measuring the cocoa powder for the brownie base, do not scoop and press. Drop your cocoa powder into your measuring cup and scrape off the excess. Pressing the cocoa powder into a measuring cup adds too much cocoa powder to the recipe.


Extra Tips:

  • It is much easier to slice these ice cream bars with a warm knife. Before you begin slicing, place your knife under hot running tap water for a few seconds. Wipe off the moisture and slice your bars. Using a warm knife creates neat clean slices.

GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES (LOW CARB & KETO FRIENDLY)

These little blueberry cheesecake bars taste like the real deal.  Milky cream-cheese filling, on top of a buttery lemon base and topped with ooey-gooey blueberries.
Yup, try not to have two.
These little darlings are very low carb, even with the blueberry topping (more on that in a bit) making them perfect for a low carb or keto diet.  They are also gluten-free, so they kind of check off lots of healthy boxes.
There is no added sugar in this recipe, only the natural sugar from the fruit.
GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES (LOW CARB & KETO FRIENDLY)

INGREDIENTS:
Lemon Almond Crust:

  • 2 Tbsp melted butter
  • 3 Tbsp Powdered erythritol
  • 1 tsp fresh lemon zest
  • 2 cups almond flour
  • 1 large egg

Cheesecake Filling:

  • 2 large eggs
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla
  • 16 ounces cream cheese (2 cups) 

Blueberry Topping:

  • 1 cup fresh blueberries
  • 1/4 cup powdered erythritol
  • 1 Tbsp fresh lemon juice
GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES (LOW CARB & KETO FRIENDLY)


INSTRUCTIONS:
Almond Lemon Crust:

  1. Preheat oven to 350F.
  2. Add almond flour, powdered erythritol, and grated lemon rind into a 9x9 square pan.
  3. Gently whisk butter with the egg and add to the pan.
  4. Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring spoon works very well.
  5. Prick the crust with a fork.
  6. Bake for 10-12 minutes until just lightly golden brown.
  7. Cool to room temperature before adding the cheesecake batter.

Blueberry Topping:

  1. Add the blueberries to a saucepan and set over medium heat.
  2. Cook until the berries break down and thicken. Approx 5-7 minutes, a few more if using frozen berries.
  3. Mash the fruit with the back of a fork. 
  4. Remove the saucepan from the heat, and stir in powdered erythritol.
  5. Let stand 5-10 minutes to cool slightly.

Cheesecake Base:

  1. In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol and blend until soft and fluffy.
  2. Add eggs one at a time until fully blended, set the bowl aside.
  3. Pour the vanilla cream cheese base into the prepared crust. Spread it out with a knife, or offset spatula.
  4. Spoon the cooked blueberries on to the top of the cheesecake base and swirl with a spoon.
  5. Bake at 350F oven for 25-30 minutes or until the cheesecake is set in the center.
  6. Cool at room temp, slice and add a few fresh berries, and a sprig of mint.

Rotisserie Chicken and Rice Casserole

One of my all-time favorite comfort meals is Chicken and Rice Casserole. I have been making this easy dinner since I was about 10 years old.  My husband thought he didn’t like casseroles… BUT he eats this one up and LOVES it. He always wants the leftovers for lunch the next day ๐Ÿ™‚
The boys clean their plates every single time and the great thing is – it’s SOO easy!  I have modified this recipe over the years cutting down on the mayo and using a rotisserie chicken to save time.
Rotisserie Chicken and Rice Casserole is an incredibly easy and delicious dinner that is perfect for busy weeknights! This easy casserole is made with rotisserie chicken, rice and almonds, celery and more! A family favorite that I've been making for decades!
Rotisserie Chicken and Rice Casserole

INGREDIENTS:

  • 3 cups diced rotisserie chicken or any other cooked chicken
  • 10.5 oz cream of chicken soup can use low-sodium or Healthy Request; other cream soups can be used
  • 3/4 cup diced celery
  • 1/2 cup crushed corn flakes see post for more topping ideas
  • 2 tbsp butter melted
  • 3 cups cooked rice
  • 1/2 cup sliced almonds or slivered almonds
  • 1/2 cup mayonnaise or Greek yogurt
  • salt and pepper to taste
Rotisserie Chicken and Rice Casserole


INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
  3. Mix up the ingredients right in the baking dish.
  4. Pour cornflakes into a bag and crush away. They don't have to be crushed to dust or anything - just break them down into smaller pieces.
  5. Sprinkle the cornflakes over the top of the casserole.
  6. Drizzle melted butter over the top.
  7. Bake for 30 to 40 minutes or until casserole is heated through.

Greek Pasta Salad

This Greek pasta salad is the perfect side dish – quick and easy to make and everyone loves it! Add protein like chicken or shrimp to make it a full meal!
Greek Pasta Salad

INGREDIENTS:

  • 2 cups dry fusilli pasta
  • 1 cup black (or kalamata) olives, halved
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (juice from one lemon)
  • 2 cups grape tomatoes, halved
  • 1 English cucumber, quartered lengthwise and sliced
  • 1 teaspoon oregano
  • 1 cup feta cheese, crumbled
Greek Pasta Salad


INSTRUCTIONS:

  1. Cook the pasta in salted, boiling water until al dente, according to package directions. Drain, rinse with cold water, and set aside.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and oregano. Set aside.
  3. In a large bowl, combine the cooked and cooled pasta, the tomatoes, cucumber, black olives, red onion and feta cheese.
  4. Drizzle the dressing over top and toss lightly to combine everything.
  5. Serve immediately, or refrigerate for several hours until ready to serve.
  6. Leftovers keep well for 2-3 days.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...