Monday, May 7, 2018

Kentucky Derby Pie Bars ~ adapted from 'all day I dream about food'

1 1/4 c almond flour
1/4 c butter, softened
2 T honey

Preheat oven to 325. Mix all ingredients well, press into a 9x9 pan. Bake 12 minutes or until edges are just beginning to turn golden. While crust is baking, prepare filling.

1 c pecans
1/4 c coarsely chopped good quality dark chocolate, recommended Ghiradelli 86%
1/2 c butter
1/4 c honey
2 t vanilla
1/2 c heavy cream
2 large eggs

Place pecans in cast iron skillet and roast over medium-high heat until well browned and fragrant. Stir often taking care not to burn.

While pecans toast, melt butter over medium heat. Remove from heat and add honey and vanilla. Whisk until completely incorporated. Add cream and eggs.

Sprinkle pecans and chocolate over hot crust. Pour over cream and butter mixture, return to oven. Bake an additional 20 minutes or until center is just set. Cool 30 minutes minimum before slicing.

Best served completely chilled from the refrigerator, topped with unsweetened whipped cream and chopped pecans.

Saturday, March 3, 2018

Low Carb Lemon Squares ~ adapted from

For the crust:
1 1/2 c almond flour
2 T honey
2 T butter
1 T vanilla

Preheat oven to 350.
Mix all crust ingredients well until it forms a ball. Press into a greased 9x9 pan and bake 15 minutes.

For the filling:
1/2 c lemon juice, recommended: Italian Volcano organic lemon juice
3 eggs at room temperature
scant 1/4 c honey
1/4 c melted butter

Whisk filling ingredients until well mixed. Pour filling over hot crust, return to oven and bake an additional 15 minutes. Take care not to over bake, crust will burn easily. Wait 30 minutes minimum to slice. Store leftovers covered in refrigerator.

Yield 16 lemon squares.

Enjoy for breakfast topped with berries and honey for a decadent treat!

Saturday, January 27, 2018

Single Serving Chocolate Cake, Gluten & Refined Sugar Free ~ adapted from leelalicious

2 T coconut oil
2 T coconut flour
2 T cocoa powder
1 t honey
1/2 t baking powder
1/2 t vanilla
1 egg
Splash of milk

Place all ingredients in a ramekin and stir with a fork until completely smoothe and looks like cake batter. Microwave on high power 2 minutes. Remove from microwave and let stand 2 minutes prior to serving. Top with unsweetened whipped cream and chocolate shavings, if desired.

Total carbs: 9g

Low Carb Snickerdoodles ~ adapted from Ancestral Nutrition

2 c almond flour
1/4 rounded teaspoon baking soda
1 t cinnamon, plus extra for topping
Pinch of kosher salt, optional
2 T butter, melted
1 egg
3 T honey, more or less to taste
1 T vanilla

Preheat oven to 350. Line a baking sheet with parchment or silpat.

Combine dry ingredients in medium bowl. Add wet ingredients and mix well. Using cookie scoop, place batter on baking sheet. Wet hands slightly and press cookies down to flatten (cookies will not spread while baking). Sprinkle extra cinnamon on top.

Bake 13-15 minutes or until beginning to brown. Allow to cool 5 minutes minimum before moving to a wire rack to cool completely. Store loosely covered at room temperature. Depending on the size of your cookie scoop, yield is approximately 15 cookies with 3.2 carbs each.

Friday, January 26, 2018

Low Carb Dinner Roll ~ adapted from Hey Keto Mama

1 c mozzarella cheese, shredded
1/4 c cream cheese
1 c almond flour
1/4 c ground flax seed
1 egg
1/2 t baking soda

Preheat oven to 400. Line a baking sheet with parchment or silpat.

In medium bowl, microwave cheeses 1 minute, stirring halfway through. Add egg and stir vigorously until egg is completely incorporated (1-2 minutes). Add almond flour, flax, and baking soda. Mix well, dough will be sticky.

Divide dough into 6 balls, place on baking sheet and flatten tops slightly. Bake 10-12 minutes until golden. Cool 5 minutes minimum before serving. Store tightly covered in refrigerator. Yield 6 rolls.

Total carbs: 5g