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Cranberry & Orange Keto Muffins.
Ingredients.
4 TBSP Butter.
5 TBSP Swerve.
1/4 Cup Coconut Milk.
1/2 TSP Vanilla Extract.
2 TBSP Fresh Orange Juice.
1 TBSP Orange Zest.
1 Cup Almond Flour.
1/2 TSP Baking Soda.
1 TSP Baking Powder.
1/4 Cup Almond Butter.
1 TBSP Ground Flaxseed.
2 TBSP Coconut Flour.
3 Large Eggs.
1/2 Cup Fresh Cranberries.
1/4 Cup Chopped Walnuts.
Method.
Preheat oven to 350 degrees.
Cream together the butter and Swerve in a large glass bowl.
Add in the coconut milk, orange juice and orange zest and mix until well combined.
Add in the almond flour, baking powder, baking soda, ground flaxseed and coconut flour and combine well.
In a separate bowl, whisk the 3 eggs and add to the flour mixture along with the almond butter and combine well.
Fold in the fresh cranberries.
Spoon mixture into muffin liners until about 3/4 full.
Top with chopped walnuts.
Bake muffin mix in oven to 35-40 minutes.
Once cooked remove from oven and place on a cooling rack, enjoy.
Ketogenic Berry Trifle.
Ingredients.
For Sponge Cake:
1 Cup Ricotta Cheese.
1/3 Cup Swerve.
3 Eggs.
7 TBSP Melted Butter.
3/4 Cup Almond Flour.
1 TSP Baking Soda.
1/2 TSP Salt.
For Trifle:
4 Packets Sugar Free Strawberry Jell-O-O.
2 1/2 Cups Boiling Water.
1 TBSP Brandy.
2 Cups Heavy Cream.
1 Cup Fresh Strawberries.
1 Cup Fresh Raspberries.
1/4 Cup Pouring Cream.
3 TBSP Swerve.
Method.
For Sponge Cake:
Preheat oven to 350 degrees.
In a large bowl beat together the ricotta cheese and swerve.
While mixing, add in the eggs, one egg at a time.
Add in melted butter, almond flour, salt and baking soda.
Pour the mixture in to a 9x9 baking pan.
Bake in oven for 30 minutes or until a toothpick inserted into center comes out clean.
For Trifle:
Dissolve Jell-O in boiling water in a glass bowl, add 1 cup of cold water, mix and refrigerate overnight.
Cut sponge cake in to 2 inch-sized chunks and place on the bottom of a serving bowl. Drizzle with brandy.
Spoon half the Jell-O mix over the top of the sponge cake.
Top Jell-O mix with heavy cream.
Sprinkle strawberries and raspberries over whipped cream.
Spoon remaining Jell-O over the whipped cream.
Refrigerate, covered, overnight.
Using an electric whisk, beat pouring cream and Swerve until soft peaks form.
Spoon over trifle and top with raspberry and strawberry slices.
Keto Christmas Fruit Cake.
Ingredients.
4 Large Eggs.
4 TBSP Unsalted Butter (Melted).
1 TBSP Pure Vanilla Extract.
1 1/2 TSP Swerve.
1 TBSP Orange Zest.
1/2 TSP Salt.
1 1/2 Cups Fine Almond Flour.
1 TSP Baking Soda.
1/4 Cup Raisins.
1/4 Cup Dried Cranberries.
1/4 Cup Dried Blueberries.
1/4 Cup Dried Cherries.
1/4 Cup Chopped Hazelnuts.
Method.
Preheat oven to 350 degrees.
Line a loaf pan with parchment paper and spray with avocado oil.
In a large bowl combine eggs, butter, vanilla, swerve, orange zest and salt until evenly mixed.
Add almond flour and baking soda and whisk until smooth.
Add in dried fruit and walnuts and fold into mixture.
Pour mixture into the prepared loaf pan and smooth over the top.
Bake in oven for approximately 30 minutes or until an inserted toothpick comes out clean.
Remove from oven and cool in pan for 20 minutes, remove cake from loaf pan using parchment paper and cool for another 10 minutes until slicing.
Keto Gingerbread Cookies.
Ingredients.
For Cookies:
4 Cups Almond Flour.
1 Cup Swerve.
1/4 Cup Coconut Flour.
2 TBSP Ground Ginger.
1 TBSP Ground Cinnamon.
2 TSP Baking Powder.
1 TSP Xanthan Gum.
1/4 TSP Salt.
1/4 TSP Ground Cloves.
2 Large Eggs.
1/4 Cup Butter (Melted).
2 TBSP Molasses.
1 TSP Pure Vanilla Extract.
For Icing:
1/2 LB Powdered Swerve.
1 1/2 TSP Egg White Powder.
1 1/2 TSP Starch.
1/4 Cup Warm Water.
Method.
Preheat oven to 275 degrees and line 2 baking sheets with parchment paper.
In a large glass bowl, whisk together the almond flour, swerve, coconut flour ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
Stir in the 2 eggs, coconut oil, molasses and vanilla extract until the mixture forms an even dough.
Divide the dough into two halves and place the first half onto a large sheet of parchment paper, add another sheet of parchment paper on top and roll the dough out to about 1/4" thick.
Using cookie cutters, cut the dough into desired shapes and place cut shapes onto lined baking sheet.
Repeat this process with the scraps by gathering them up and re-rolling until there is too little left to make another cookie shape.
Place baking sheets into the oven for 20 minutes or until the cookies are golden brown and slightly firm to the touch.
Once cooled for about 5 minutes, transfer cookies to a cooling rack, ready to ice.
For the icing, in a medium sized glass bowl, whisk together the powdered Swerve, egg white powder and starch.
Slowly add the warm water and stir until the desired icing consistency is achieved.
Pipe the icing onto the cookies and let them set for about 30-45 minutes.
Keto Christmas Pudding.
Ingredients.
1/4 Cup Ground Almonds.
1 Egg.
1/4 Mixed Frozen Keto Friendly Fruit (Roughly Chopped).
3/4 Cup Grated Carrot.
2 Walnuts Roughly Chopped.
2 TBSP Melted Butter.
1 TBSP Heavy Cream.
1 TSP Baking Powder.
1 TSP Natural Cacao Powder.
2 TBSP Swerve.
1 TSP Ground Ginger.
1 TSP Cinnamon.
1 TSP Nutmeg.
Zest of 1 Orange.
1/8 Cup Brandy or Dark Rum.
Method.
Mix all of the dry ingredients together in a large glass bowl until well combined.
Add in the carrot, fruit and orange zest and combine evenly.
Once combined, add in the egg, melted butter and cream and mix well.
Add in the brandy or rum and stir to evenly mix.
Grease a microwavable pudding basin with butter and pour the mixture into basin.
Microwave, covered at 800W for about 8 minutes, let rest.
To serve, transfer pudding to a serving plate and top with a splash of heavy cream.