pumpkin bread

Low Carb Pumpkin Bread

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Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

Print Recipe
 Low Carb Pumpkin Bread
Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
pumpkin bread
Keyword almond flour, coconut flour
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
Keyword almond flour, coconut flour
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
pumpkin bread
Instructions
  1. Preheat oven to 350F
  2. Line a 9x5 loaf pan with parchment paper and set aside.
  3. In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  4. In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  5. Scrape down the sides and add in eggs one at a time.
  6. Mix in the pumpkin puree and vanilla until well combined.
  7. While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  8. Batter should be thick. Spread into prepared pan.
  9. Sprinkle chopped nuts on top if desired. My favorite is pecans.
  10. Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  11. Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.

Low Carb Raspberry Muffins

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I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Print Recipe
 Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Course Breakfast, Snacks
Cuisine American
Keyword almond flour, baked, dairy free
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Course Breakfast, Snacks
Cuisine American
Keyword almond flour, baked, dairy free
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, whisk together almond flour, monkfruit and baking powder.
  3. Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  4. Once incorporated, slowly mix in melted butter or coconut oil.
  5. Gently fold in berries. Do not stir too much or berries will break down.
  6. Scoop into muffin tins, 1/2 to 3/4 full.
  7. Bake 20 - 25 minutes until toothpick tested clean.
  8. Cool 10 minutes in the pan before enjoying!
  9. Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.

Low Carb Maple Donuts

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You know those donuts you can get at the local bakery that are slathered with the maple icing…ā€¦.yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

Print Recipe
 Low Carb Maple Donuts
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Cuisine American
Keyword almond flour, baked, coconut flour
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Maple Glaze
Cuisine American
Keyword almond flour, baked, coconut flour
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Maple Glaze
Instructions
  1. Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  2. In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  3. In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  4. While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  5. Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  6. Bake 20-25 minutes until it is set and lightly golden.
  7. Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  8. In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  9. In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  10. Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.
Recipe Notes

Chocolate Raspberry Jar Cakes in The Crock

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You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?

Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!

I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!

Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!

Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !

You will need to get some of the

Natures Hollow Sugar Free Raspberry Syrup for this recipe and

you can save 15% off with the special coupon code: lowcarb15

Here is the finished Chocolate Raspberry Jar Cake!

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Print Recipe
 Chocolate Raspberry Jar Cake
Let your crockpot do the work in this recipe featuring Low Carb Cake mixed with Natures Hollow Raspberry Syrup!
Course Desserts
Prep Time 10 min
Cook Time 3 HOURS
Servings
jars
Ingredients
Course Desserts
Prep Time 10 min
Cook Time 3 HOURS
Servings
jars
Ingredients
Instructions
  1. Whisk all ingredients together in a bowl.
  2. Grease your jars very well and turn on your crock pot to HIGH.
  3. Pour the batter evenly in each jar, about 1/2 to 3/4 full.
  4. Cover each with foil and press down on the edge to seal.
  5. Set them all in the crockpot and slowly add water to the bottom until it reaches halfway up the jars.
  6. Cook for 3 HOURS on HIGH.
  7. Gently remove from the crock and remove foil.
  8. Will keep up to 5 days sealed in the fridge. Simply add the original lid for easy storage.

Low Carb Whisked Pancakes

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I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!

Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!

This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base šŸ™‚

They also re-heat well in a toaster!

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Print Recipe
 Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
Course Breakfast
Cuisine Country Style
Prep Time 10 min
Cook Time 30-40 min
Servings
people
Ingredients
Course Breakfast
Cuisine Country Style
Prep Time 10 min
Cook Time 30-40 min
Servings
people
Ingredients
Instructions
  1. Preheat a cast iron griddle over medium heat.
  2. In a large bowl, whisk all of the dry ingredients, Set aside.
  3. In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
  4. Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
  5. Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
  6. Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.

Low Carb Hot Chocolate

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I love all types of chocolate!! This homemade hot chocolate is rich and decadent, plus sugar free!

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Print Recipe
 Low Carb Hot Chocolate
Make up this treat to warm up anytime!
Course Breakfast, Desserts
Cuisine American
Keyword chocolate chip, dairy free
Prep Time 5 Min
Cook Time 5 Min
Servings
people
Ingredients
Course Breakfast, Desserts
Cuisine American
Keyword chocolate chip, dairy free
Prep Time 5 Min
Cook Time 5 Min
Servings
people
Ingredients
Instructions
  1. Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.

Low Carb Chicken Parmesan

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Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!

The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day šŸ™‚

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Print Recipe
 Low Carb Chicken Parmesan
Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Cutlets
Chicken Breading
Marinara Sauce
Topping for baking
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Cutlets
Chicken Breading
Marinara Sauce
Topping for baking
Instructions
Chicken Cutlets
  1. Preheat oven to 450F.
  2. Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  3. Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat. Allow to sit 15 minutes covered.
Chicken Breading
  1. In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  2. Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  3. Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
  4. Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.
Marinara Sauce
  1. Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
  1. Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  2. Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
  3. Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.
Recipe Notes

If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.

Low Carb Pork Loin Chops

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I normally do not choose to make pork chops because they are finicky and tend to be dried out if you do not watch them carefully!

Not when you coat them and bake them on a rack! The rack allows for the heat to get around the entire pork chop and not sit and get soggy!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Print Recipe
 Low Carb Pork Loin Chops
Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.
Course Main Dish
Cuisine American
Keyword almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner
Prep Time 20
Cook Time 25
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner
Prep Time 20
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Prepare your rimmed baking sheet with a cooling rack and set aside.
  3. Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
  4. Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
  5. Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
  6. Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
  7. Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.
  8. Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.
Recipe Notes

Make sure you get fine ground almond flour and NOT almond meal.

Low Carb Cannoli Pie

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Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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Low Carb Cranberry Orange Scones

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A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bitešŸ¤£

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

1/4 tsp salt

1/8 tsp powdered stevia

2 tsp baking powder

3 Tbsp keto brown sugar

2 Tbsp monkfruit or erithrytol granulated sweetener

2 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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