tag:blogger.com,1999:blog-26879026849161181622024-03-09T21:48:22.947-05:00Diabetics Rejoice!Low carb recipes for EVERYONE wanting to eat healthier and heal their bodies from within, including sweets that are actually nutritious and won't spike your blood glucose!The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.comBlogger400125tag:blogger.com,1999:blog-2687902684916118162.post-32998217625367785062024-03-06T16:30:00.001-05:002024-03-06T16:47:03.742-05:00Keto Peanut Butter Thumbprint Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNegLtMGc4ytQTTF1WqRianbniBLPOXszK7erJi8gyuSUOxZyv4cMW3sCiSsrsKbOGFBTIXpNkEYFzW6Pj1JcBGqmlvzZG2yzTHuT60xKiWAcpofX8k-L-mhpjlM_sJCkcEhUSUo55_xrMzzGkt8DqlkikmOaA1OZ2-tSLaBOjZhjRZHnFKYgd9Y-qOyM/s4032/IMG_9396.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Peanut Butter Thumbprint Cookies" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNegLtMGc4ytQTTF1WqRianbniBLPOXszK7erJi8gyuSUOxZyv4cMW3sCiSsrsKbOGFBTIXpNkEYFzW6Pj1JcBGqmlvzZG2yzTHuT60xKiWAcpofX8k-L-mhpjlM_sJCkcEhUSUo55_xrMzzGkt8DqlkikmOaA1OZ2-tSLaBOjZhjRZHnFKYgd9Y-qOyM/w300-h400/IMG_9396.jpeg" width="300" /></a></div><br /><div>I am not a professional baker, but I do like to create delicious and beautiful desserts. For typical Thumbprint Cookies, you simply roll the dough into balls and press your thumb to make an indentation for the filling. I could have done that with this recipe but, recently on vacation, I visited my favorite cooking/kitchen store and found a set of thumbprint cookie presses that take these simple cookies to a new level of elegance. (I found these cookie presses at Williams Sonoma, but you can find similar presses online, in other stores or on Amazon.) Fill them with either sugar free jam or chocolate ganache. Both pair exceptionally well with the peanut butter cookie base. Peanut butter & jelly? Peanut butter & chocolate? Which will be your favorite?</div><div><br /></div><div><b>Keto Peanut Butter Thumbprint Cookies</b></div><div><i>Makes 20 cookies</i></div><div><br /></div><div><i>Cookies:</i></div><div>1 cup almond flour</div><div>1/4 cup peanut butter powder (no sugar added)</div><div>1 tablespoon unflavored whey protein powder</div><div>2 tablespoons oat fiber powder (not oat flour!)</div><div>2 tablespoons coconut flour</div><div>1/4 teaspoon salt</div><div>8 tablespoons unsalted butter, softened (1 stick)</div><div>½ cup erythritol-based granulated sweetener (I used LaKanto Monkfruit Classic)</div><div>1 large egg</div><div>1 tablespoon low carb milk of choice</div><div>½ teaspoon vanilla extract</div><div><br /></div><div><i>Jam Filling:</i></div><div>Sugar free jam (any flavor)</div><div><br /></div><div><i>Chocolate Ganache Filling:</i></div><div>1 ounce heavy cream</div><div>1 ounce sugar free chocolate chips (such as Lily’s brand or Guittard Keto Chips)</div><div><br /></div><div>1. In a medium bowl, whisk together the almond flour, peanut butter powder, whey protein powder, oat fiber, coconut flour and salt until no lumps remain; set aside. In a large bowl, beat the softened butter and 1/2 cup of erythritol sweetener together until creamy, using an electric mixer with a paddle attachment, if you have one. Beat in the egg, milk, and vanilla extract, and then beat in the dry ingredients until the dough comes together. </div><div><br /></div><div>2. Turn dough out onto a silicone mat or parchment paper that has been dusted with coconut flour. Pat dough into a rough circle and then top with a large piece of parchment paper or plastic wrap. Roll out the dough to about 5/8 inch thickness. Place the rolled out dough on a cookie sheet and chill in the refrigerator for about 30 minutes or in the freezer for 10 to 15 minutes. The dough is much easier to handle and will not stick to the cookie presses when cold. </div><div><br /></div><div>3. Preheat the oven to 325°F and line one large baking sheet with a silicone baking mat or parchment paper.</div><div><br /></div><div>4. Using cookie presses with indentations in the center, cut out cookies and lift carefully with a spatula or knife and place on the lined cookie sheet. (Or roll into balls and press into the center with your thumb to create a depression to be filled with jam or chocolate ganache.) These cookies do not spread or puff up during baking.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOPpw5SoXT6NjdklUYvEcmcQRbvivT76G740Ctb-HNeR7X_r9Ms-GHd1aPYgWqbje5TswkNg8m3HCIamyZCsFxmfGTIEwlQhS-GZS9Ov2WwrvTBf3nrBOzWwE0IPcAWHyVQaKTIF3oX4EfcbrLfbKLy1flVElvOGWCYa60x4W_7j9kD_Rc9EmBOHWg3A/s568/IMG_9402.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Williams Sonoma Thumbprint Cookie Presses" border="0" data-original-height="389" data-original-width="568" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOPpw5SoXT6NjdklUYvEcmcQRbvivT76G740Ctb-HNeR7X_r9Ms-GHd1aPYgWqbje5TswkNg8m3HCIamyZCsFxmfGTIEwlQhS-GZS9Ov2WwrvTBf3nrBOzWwE0IPcAWHyVQaKTIF3oX4EfcbrLfbKLy1flVElvOGWCYa60x4W_7j9kD_Rc9EmBOHWg3A/w400-h274/IMG_9402.jpeg" width="400" /></a></div><br /><div>5. Re-roll your dough and cut out more cookies. If your dough gets too soft to work with or begins sticking to the cookie cutters, roll it out to the proper thickness and return it to the refrigerator or freezer for a bit to cool and firm up again.</div><div><br /></div><div>6. If using jam, go ahead and fill the depression with sugar free jam before baking (see photo below). If using chocolate ganache, bake the cookies first and allow them to cool completely before filling the indentation with ganache.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWljt8f4WhMmLhAQFlGHspM0DuA1aFKbu-spbRB2JmmDtvXN2TBedlnyBOUvFEPsEAS1TaGzZ_QN745A016VBkbYRCW3nacWa1ZOmPp-jut9xNEcBMiaiGDX7D0fTZgsAyVjmxxbXKWj1qgT1u-0s8Hbo2OtUgF8ylbTd_IQJxjhLJHI4gWjXUwUOouc/s4032/IMG_9393.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fill cookies with jam before baking" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWljt8f4WhMmLhAQFlGHspM0DuA1aFKbu-spbRB2JmmDtvXN2TBedlnyBOUvFEPsEAS1TaGzZ_QN745A016VBkbYRCW3nacWa1ZOmPp-jut9xNEcBMiaiGDX7D0fTZgsAyVjmxxbXKWj1qgT1u-0s8Hbo2OtUgF8ylbTd_IQJxjhLJHI4gWjXUwUOouc/w400-h300/IMG_9393.jpeg" width="400" /></a></div><br /><div>7. Bake the cookies for 14 to 16 minutes, or until they are golden brown around the edges. Remove from the oven and let the cookies cool on the pan until firm. The cookies will be quite soft when warm from the oven, but they will firm up as they cool. Remove to a wire rack to cool completely.</div><div><br /></div><div>8. To make the chocolate ganache filling: Heat up the heavy cream until bubbles appear at the edges and the cream is quite hot and steamy. Remove from heat and add the chocolate chips. Allow the mixture to sit for several minutes undisturbed and then whisk until the chocolate is completely melted and the ganache is thick and creamy. Use a small spoon to carefully fill the center of each cookie. Refrigerate the cookies for 15 minutes or allow them to sit at room temperature until the ganache has cooled completely and firmed up. </div><div><br /></div><div>Notes: How many cookies you get depends on the size of your cookie cutters. It is best to use an erythritol-based sweetener for this recipe. Allulose can be substituted, or a combination of erythritol and allulose, but the cookies will be softer and more delicate when cooled. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHIG4oIHHcTA0Ir0Vn48hxNn6Qq0KFqFgihiV-yJJHhFMeE8N1PEFzGc42QhZp9bOM2sjpxDVh5TskgA23JHS4U0U3xWoyiE1WypObmt5UKoBht1Tc8ShANQJHXmlh5vd1oyWPRwQBs75eGo_ztA3yZP8rALZMGsWnTHA_YLtcJ_uvQQBRfx8GY1pF70/s4032/IMG_9394.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Thumbprint Cookies" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHIG4oIHHcTA0Ir0Vn48hxNn6Qq0KFqFgihiV-yJJHhFMeE8N1PEFzGc42QhZp9bOM2sjpxDVh5TskgA23JHS4U0U3xWoyiE1WypObmt5UKoBht1Tc8ShANQJHXmlh5vd1oyWPRwQBs75eGo_ztA3yZP8rALZMGsWnTHA_YLtcJ_uvQQBRfx8GY1pF70/w300-h400/IMG_9394.jpeg" width="300" /></a></div><br /><div></div><div><i>Nutritional information per cookie: 72 calories, 2.7 g carbohydrate (1.5 g dietary fiber, 0.2 g sugars, 1 g sugar alcohols), 7.1 g total fat (3.6 g saturated fat, 0 g trans fat), 23 mg cholesterol, 37 mg sodium, 5.8 mg calcium, 14 mg potassium, 50 IU Vit A, 1 mg Vit C (if using jam filling), 1.3 g protein. <b>Net carbs per cookie: 1.2 grams</b></i></div><div><br /></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-26604342004646645982024-02-08T13:18:00.001-05:002024-02-08T13:28:45.692-05:00Low Carb Savory Amish Onion Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSvotyLs2GQVIcL3_C7mDUbVHxBfNVMFcX3O2YHDgEEgKSAI75HqPZD8_A867h4vRi8l3kzel_axOze7f23t8OjIOcXvqxoE2kEoDhj_qD1Qf8Jz5KnVZROXmGgFdJHhxlUR9D1104EGScok2A0cSDUx3rMS7iHdft0Nfj2lv59Eazf9C_RJOlJu2QkY/s3741/36D09350-F28E-463D-8A26-C64FDBA85E8B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Low Carb Savory Amish Onion Cake" border="0" data-original-height="2806" data-original-width="3741" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSvotyLs2GQVIcL3_C7mDUbVHxBfNVMFcX3O2YHDgEEgKSAI75HqPZD8_A867h4vRi8l3kzel_axOze7f23t8OjIOcXvqxoE2kEoDhj_qD1Qf8Jz5KnVZROXmGgFdJHhxlUR9D1104EGScok2A0cSDUx3rMS7iHdft0Nfj2lv59Eazf9C_RJOlJu2QkY/w400-h300/36D09350-F28E-463D-8A26-C64FDBA85E8B.jpeg" title="Low Carb Savory Amish Onion Cake" width="400" /></a></div><br /><div>This delicious savory bread makes a great accompaniment with soup or stew on a cold winter day. It’s also excellent grilled and topped with poached eggs for breakfast or brunch. It’s based on a traditional Amish recipe in which the cake is meant to be slightly sweet, while the topping of caramelized onions are seasoned so that they’re savory with a slight peppery kick. The combination is wonderful! This low carb remake of the traditional recipe is made very easy because it uses a boxed keto muffin mix as its base! The bread is soft and cake-like, hence the name. You can bake it in any 8” baking dish or cast iron skillet, but I like using a springform pan. When it’s removed from the mold, it makes an impressive presentation at the table.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpbr3oxBuKdJDBr225vTvt7u1e_jaWbH6fhRB0EOAVNhOQc9JohVC-Fku3QXuk-lSx23epUomQPN7WKdfQlBhLDAy6ZvdiD5lNoZ5IDEpOgT1N9i9ALscbauUjfJR1GjGYG9esDKnJJlgm_F_JdP5V5xAidHsEv9Ocwq57zSSHR4zc2q63y0P_ksDaAQ/s3702/CA031A77-8B2D-4890-974F-9EB7FBBD1CF3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice of Low Carb Amish Onion Cake" border="0" data-original-height="2776" data-original-width="3702" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpbr3oxBuKdJDBr225vTvt7u1e_jaWbH6fhRB0EOAVNhOQc9JohVC-Fku3QXuk-lSx23epUomQPN7WKdfQlBhLDAy6ZvdiD5lNoZ5IDEpOgT1N9i9ALscbauUjfJR1GjGYG9esDKnJJlgm_F_JdP5V5xAidHsEv9Ocwq57zSSHR4zc2q63y0P_ksDaAQ/w400-h300/CA031A77-8B2D-4890-974F-9EB7FBBD1CF3.jpeg" title="Slice of Low Carb Amish Onion Cake" width="400" /></a></div><br /><div><b>Low Carb Savory Amish Onion Cake</b></div><div><i>Makes 12 servings</i></div><div><br /></div><div><i>Onion Topping:</i></div><div>3 medium onions, chopped</div><div>3 tablespoons unsalted butter</div><div>1 ½ teaspoons poppy seeds (optional)</div><div>½ teaspoon salt</div><div>1 teaspoon paprika</div><div>½ teaspoon coarsely ground black pepper</div><div><br /></div><div><i>Bread Batter:</i></div><div>5 large eggs</div><div>1/4 cup avocado oil</div><div>½ cup sour cream</div><div>¾ cup low carb milk of choice</div><div>¾ teaspoon onion powder</div><div>¾ teaspoon paprika</div><div>1/4 teaspoon black pepper</div><div>1 pkg. (10 oz.) King Arthur All-Purpose Keto Muffin Mix</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9nhYmvulK01yQigHtrvVUx2KRWIAKKW5vS94iwSJIFA0el9wpCgWIlzuagucyP-BINJFWnaXCsB2cCtaPWQz7kTjh9bXv4vtQjZl_fig6kOkEhh3ODk52IHSbDySanqrPMnBER4-ILETsSSr_aYBDuyxB4kLWQ3AyWkShvM6w8j9ZRSmM1PPLrqLpy8/s3424/6979C165-7CC5-4DEA-83FC-70D276228620.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="King Arthur All-Purpose Keto Muffin Mix" border="0" data-original-height="3424" data-original-width="2412" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9nhYmvulK01yQigHtrvVUx2KRWIAKKW5vS94iwSJIFA0el9wpCgWIlzuagucyP-BINJFWnaXCsB2cCtaPWQz7kTjh9bXv4vtQjZl_fig6kOkEhh3ODk52IHSbDySanqrPMnBER4-ILETsSSr_aYBDuyxB4kLWQ3AyWkShvM6w8j9ZRSmM1PPLrqLpy8/w281-h400/6979C165-7CC5-4DEA-83FC-70D276228620.jpeg" title="King Arthur All-Purpose Keto Muffin Mix" width="281" /></a></div><br /><div>1. In a large skillet, cook onions and 3 tablespoons unsalted butter over low heat for 10 minutes until softened. Stir in the 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon coarsely ground black pepper and poppy seeds, if using. Cook on low to medium-low until the onions are golden brown, stirring occasionally. Remove from heat; set aside.</div><div><br /></div><div>2. Whisk together the eggs, avocado oil and sour cream using an electric mixer. Add the milk and whisk to blend well. Add the onion powder, paprika, black pepper, and keto muffin mix. Beat until well combined.</div><div><br /></div><div>3. Spread the batter into a greased 8 inch cast iron skillet, baking pan or spring form pan. Spoon onion mixture over the batter. Bake at 350°F for 45 to 55 minutes or until a toothpick inserted in the center comes out clean and the internal temperature reaches between 200°- 205°F. Cool for about 20 minutes. Serve warm. </div><div><br /></div><div>4. Store any leftovers in an airtight container or cake keeper. It can be stored at room temperature for 2 days. Refrigerate for longer storage. Always warm to room temperature before serving.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbtzghTADaDyzYdGWUQlppKXGXMpcjDppzo8DnRAzkQkK1M2fRIVnQ1DzAGGEcCf6Zp0D2GFE3fVcmkKma2nDE-T3oMUN1DdkAt_aeiwlGx0B3M5sIgnV7D8-wuOZfCnTbdna2MbjoDoENwR8ik3JOtgzDfl_eDye51dtc53cdjiTOr3u77P7xRKEn0k/s4032/4D7EF6A2-32D1-414D-985C-1BEB89AD31B0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Onion Cake Topped with Poached Eggs" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbtzghTADaDyzYdGWUQlppKXGXMpcjDppzo8DnRAzkQkK1M2fRIVnQ1DzAGGEcCf6Zp0D2GFE3fVcmkKma2nDE-T3oMUN1DdkAt_aeiwlGx0B3M5sIgnV7D8-wuOZfCnTbdna2MbjoDoENwR8ik3JOtgzDfl_eDye51dtc53cdjiTOr3u77P7xRKEn0k/w400-h300/4D7EF6A2-32D1-414D-985C-1BEB89AD31B0.jpeg" title="Grilled Onion Cake Topped with Poached Eggs" width="400" /></a></div><br /><div><i>Nutritional Information per serving: 161 calories, 12.9 g carbohydrate (1.6 g dietary fiber, 2.4 g sugars, 10 g sugar alcohols), 12.6 g total fat (5.3 g saturated fat, 0 g trans fat), 89 mg cholesterol, 304 mg sodium, 101.6 mg calcium, 186 mg potassium, 2 mg iron, 128 IU Vit A, 2 mg Vit C, 4.3 g protein. <b>Net carbs per serving: 1.3 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-47353038693797509352024-02-03T21:30:00.001-05:002024-02-03T22:40:14.046-05:00Keto Two-Tone Valentine Heart Cookies<img alt="Keto Two-Tone Valentine Heart Cookies" height="400" id="id_aab9_16ce_98_e8ff" src="https://lh3.googleusercontent.com/d/1PSaZliSHM0QQQrSz9YZQxfLfUR7LBjoc=w300-h400" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 425px;" tooltip="" width="300" /><br />These two-tone Valentine cookies are made with one dough, that is then divided and one half flavored with strawberries! If you use a set of graduated sized cookie cutters, like I did, it’s fun to create small cutouts in the larger cookies and fill them with the same size cutout of a different color. Each heart cookie is a puzzle! Of course, if you don’t have a set of heart cookie cutters, you can make these cookies into any shape using any cookie cutter. These red and white cookies are the perfect Valentine’s Day treat!<div><br /></div><div><b>Keto Two-Tone Valentine Heart Cookies</b></div><div><i>Makes approximately 12 servings (depending on the size of your cookie cutters)</i></div><div><br /></div><div>1 cup almond flour</div><div>5 tablespoons coconut flour</div><div>1 tablespoon unflavored protein powder</div><div>1/4 teaspoon salt</div><div>8 tablespoons unsalted butter, softened (1 stick)</div><div>½ cup erythritol sweetener* (see note below)</div><div>1 large egg</div><div>1 tablespoon low carb milk of choice</div><div>½ teaspoon vanilla extract</div><div>1 tablespoon unsweetened freeze dried strawberry powder</div><div>1/4 teaspoon strawberry extract</div><div>1 teaspoon water</div><div>2 drops red food coloring</div><div>A set of heart cookie cutters in graduated sizes (optional, but that’s what I used. My set is Mrs. Anderson’s brand.)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjff4eQ49boICJryIwQmtrOicxREkgFGWBv4-GyVqQChK6wksAnvK2sPqE_ClIJ9S2Yl9qRuZ6dN7J8iW5jCWYYco11DqomcSAISDibf0vj4gjzd2DATGWW17KLpy1nzJUmH6JRUwkC7vD_xDx_fOPZnQi74KmqbQI2G7bww_L1uNtn5lg9wHpv3QXWWDI/s3078/8B989602-382F-4703-8BC3-048BF731BA6F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mrs. Anderson’s Heart Cookie Cutter Set" border="0" data-original-height="3078" data-original-width="2928" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjff4eQ49boICJryIwQmtrOicxREkgFGWBv4-GyVqQChK6wksAnvK2sPqE_ClIJ9S2Yl9qRuZ6dN7J8iW5jCWYYco11DqomcSAISDibf0vj4gjzd2DATGWW17KLpy1nzJUmH6JRUwkC7vD_xDx_fOPZnQi74KmqbQI2G7bww_L1uNtn5lg9wHpv3QXWWDI/w380-h400/8B989602-382F-4703-8BC3-048BF731BA6F.jpeg" width="380" /></a></div><br /><div>1. Before you begin, in a food processor, nut mill, or using a mortar and pestle, grind the unsweetened freeze dried strawberries into a fine powder; set aside.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNr80U20wET4dpkLcD64aAMoCZtFUc54GZmPHr6EOyXI8wdEsFVYvJ1VzrAH8v5LTbOeOr8t3hTgclbOMC0hfytjOHXqF5b7nOjf-38njWrdoA4eUHMqFS_S5nnbxj2czY5H2z4Kf9ax0SyvqbqMJV7Rg90AQ8Z8bazOWL8xx1D5xjYXtrg92r2q17ng/s3515/0C70D8E1-21DB-4C81-9D3D-73E6A072E409.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Freeze Dried Strawberries" border="0" data-original-height="3515" data-original-width="2891" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNr80U20wET4dpkLcD64aAMoCZtFUc54GZmPHr6EOyXI8wdEsFVYvJ1VzrAH8v5LTbOeOr8t3hTgclbOMC0hfytjOHXqF5b7nOjf-38njWrdoA4eUHMqFS_S5nnbxj2czY5H2z4Kf9ax0SyvqbqMJV7Rg90AQ8Z8bazOWL8xx1D5xjYXtrg92r2q17ng/w329-h400/0C70D8E1-21DB-4C81-9D3D-73E6A072E409.jpeg" width="329" /></a></div><br /><div>2. Prepare two work surfaces, each with a silicone baking mat or a large piece of parchment paper. Dust lightly with coconut flour.</div><div><br /></div><div>3. In a medium bowl, whisk together the almond flour, coconut flour, protein powder, and salt until no lumps remain. In a large bowl, beat the softened butter and 1/2 cup of erythritol sweetener together until creamy using an electric mixer. Beat in the egg, milk and vanilla extract, and then beat in the dry ingredients until the dough comes together. Remove half of the dough from the bowl and set aside.</div><div><br /></div><div>4. To the remaining dough, add the 1 tablespoon of strawberry powder, 1/4 teaspoon strawberry extract, 1 teaspoon of water and two drops of red food coloring. Beat until the dough is uniform in color.</div><div><br /></div><div>5. Turn both doughs out onto the two prepared work surfaces. Pat each into a circle and then top with a large piece of parchment paper. Roll out each ball of dough to about 1/3 inch thickness. Place the rolled out dough and mat on a cookie sheet and chill in the refrigerator for about 30 minutes. (The dough is much easier to handle when cool.) </div><div><br /></div><div>6. Preheat the oven to 325°F and line a large baking sheet with a silicone mat or parchment paper. Using heart cookie cutters, cut out cookies and lift carefully with a spatula. For fun and variety, cut a small heart out of the middle of a larger heart, then fill the cut out space with a small heart of a different color, pressing gently to fuse the doughs together.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGw-Ryi_SZQgzcICco75bqEtJbAuVGUnb5M12x2bABjkViowSviLz739Vkq2fsLXVynZFbrJz7RJg59UC4sQPfTN3veFvouxdVp7P1PYpmK94xetrUvawC_kSR-S-y49Ql5z3ZnFFY0Z04WNXDCabqaYM3oGa4DLT4GmlNjQ83eFFra7akT78g_PdhiQ/s3748/581ABE59-1235-4E79-A314-7F807FC1A97B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Valentine Heart Cookies" border="0" data-original-height="3748" data-original-width="2916" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGw-Ryi_SZQgzcICco75bqEtJbAuVGUnb5M12x2bABjkViowSviLz739Vkq2fsLXVynZFbrJz7RJg59UC4sQPfTN3veFvouxdVp7P1PYpmK94xetrUvawC_kSR-S-y49Ql5z3ZnFFY0Z04WNXDCabqaYM3oGa4DLT4GmlNjQ83eFFra7akT78g_PdhiQ/w311-h400/581ABE59-1235-4E79-A314-7F807FC1A97B.jpeg" width="311" /></a></div><br /><div>7. Place cookies on the prepared baking sheet. These cookies do not spread as they bake, so space about 1” apart on the baking sheet. Re-roll your dough when necessary and cut out more cookies. (If your dough gets too soft to work with, you can return it to the refrigerator for a bit to cool and firm up again.)</div><div><br /></div><div>8. Bake the cookies for about 12 minutes, or until they are just starting to brown around the edges. Remove from the oven and let the cookies cool for 10 minutes on the pan. The cookies will be quite soft right out of the oven, but will firm up as they cool. Remove to a wire rack to cool completely. </div><div><br /></div><div>Notes: How many cookies you get depends on the size of your cookie cutters. *I recommend using a sweetener that is erythritol based for a crisper, firmer cookie. Allulose will result in a soft and delicate cookie.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSsSWMkqbgx1zzVlim__PfBTPwMmSzYLOB6HIZHyyS4Ra9O4hbWHpOshuTyQfeGGBD_DdXWhb8oM5C-FbhAEK20zM_t-1H1dICh_moGocmNEGdKup7169L_O0NCSaFBerwuh44n2wVSuk5XFxHcXwjNlsKdJC5l0Dpf2NbmVTytKkabN0dTffohHsOf4/s4032/BA2DF04E-A4DA-4553-8A7B-E0FB9D03045C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Low Carb Two-Tone Valentine Heart Cookies" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSsSWMkqbgx1zzVlim__PfBTPwMmSzYLOB6HIZHyyS4Ra9O4hbWHpOshuTyQfeGGBD_DdXWhb8oM5C-FbhAEK20zM_t-1H1dICh_moGocmNEGdKup7169L_O0NCSaFBerwuh44n2wVSuk5XFxHcXwjNlsKdJC5l0Dpf2NbmVTytKkabN0dTffohHsOf4/w300-h400/BA2DF04E-A4DA-4553-8A7B-E0FB9D03045C.jpeg" width="300" /></a></div><br /><div><i>Nutritional Information per serving (1/12th of recipe): 117 calories, 3.7 g carbohydrates (1.4 g dietary fiber, 0.9 g sugars, 1 g sugar alcohols), 11.4 g total fat (6.1 g saturated fat, 0 g trans fat), 36 mg cholesterol, 59 mg sodium, 9.1 mg calcium, 22 mg potassium, 78 IU Vit A, 1 mg Vit C, 1.7 g protein. <b>Net carbs per serving: 2.3 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div><br />The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-26397540374938008722024-01-22T15:06:00.001-05:002024-01-22T15:28:33.515-05:00Easy Keto Granola Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBY5yrsCN1VnMeZfUfDsyLvn48wZr8uOoihSKcoviGlJBGyxi2hA5nSPVVg7bRZ8oXa0n_UkIT16Rq-mM4xsEEhQJRpOiN1pR_Nsb21AIxiIMa_pRxPxLCaF_h3epwJxj0d2i6fWcSB5Z3LbY3mUcescFi74gYfmW8VboUL7q3DQiLVKweU7HucFzxes/s4032/984D0F83-514A-4BA8-B9C9-B3E6A6D2078B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Keto Granola Bread" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBY5yrsCN1VnMeZfUfDsyLvn48wZr8uOoihSKcoviGlJBGyxi2hA5nSPVVg7bRZ8oXa0n_UkIT16Rq-mM4xsEEhQJRpOiN1pR_Nsb21AIxiIMa_pRxPxLCaF_h3epwJxj0d2i6fWcSB5Z3LbY3mUcescFi74gYfmW8VboUL7q3DQiLVKweU7HucFzxes/w400-h300/984D0F83-514A-4BA8-B9C9-B3E6A6D2078B.jpeg" width="400" /></a></div><br /><div>This low carb bread recipe is so versatile! You can bake it in a loaf pan, an 8 x 8“ square pan, a muffin tin or mini bread baking pan. The streusel topping is nutty and crunchy, making this a delicious coffee cake or tea bread. You can make your own low carb granola or use one of the keto granola mixes already available commercially. You might even choose to make it nut free by choosing a nut free granola. Like I said, this recipe is versatile! The addition of flaxseed meal is optional, but it adds a wheat-like color and nutty flavor to the final product. The thing that makes this recipe so easy, is that you start with a boxed keto muffin mix. I highly recommend the King Arthur’s All Purpose Keto Muffin Mix. I have use this mix several times to create muffins and quick breads and it is excellent! Most of the dry ingredients are already included in the mix and measured out for you. Enjoy this as a delicious accompaniment to your coffee in the morning for breakfast or serve it as a dessert. Either way, I think that you will enjoy this quick bread. </div><div><br /></div><div><b>Easy Keto Granola Bread</b></div><div><i>Makes 12 servings</i></div><div><br /></div><div>5 large eggs, room temperature </div><div>1/4 cup neutral oil, such as avocado oil</div><div>1/4 cup unsalted butter, melted</div><div>1 cup low carb milk of choice (or substitute ½ cup water + ½ cup heavy cream)</div><div>½ teaspoon vanilla extract</div><div>1/3 cup low carb brown sweetener (such as Swerve Brown)</div><div>¾ teaspoon ground cinnamon</div><div>1 tablespoon flaxseed meal</div><div>½ cup low carb granola (chopped, if needed) <i>see photo of different keto granola brands below</i></div><div>1 box King Arthur’s Keto All-Purpose Muffin Mix</div><div><br /></div><div><i>Streusel Topping:</i></div><div>1/4 cup low carb granola (chopped, if needed)</div><div>1/4 cup erythritol-based brown or classic sweetener</div><div>2 tablespoons cold unsalted butter, cubed</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxuUHDAnrJ9tTWtmmIB2hAu7XaGcyXn63vbHN-QODPK5u7UCC-hkQc2HpEXUWOyAUFioOs1gqow0aADCwDyAcc-bpRhCYOD5YPRILeVSNTV8GsiZ6H_2zXUOZyf907uLMYzCa-W45xWD_JEqpMlrjtxDS5CNNpUNuzoKu2QOIsEAnu9yXqicNavL37Mw/s4031/8188B0CC-8FF1-4B63-813C-1046AB8D80CD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Examples of Keto Granola available commercially" border="0" data-original-height="2517" data-original-width="4031" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxuUHDAnrJ9tTWtmmIB2hAu7XaGcyXn63vbHN-QODPK5u7UCC-hkQc2HpEXUWOyAUFioOs1gqow0aADCwDyAcc-bpRhCYOD5YPRILeVSNTV8GsiZ6H_2zXUOZyf907uLMYzCa-W45xWD_JEqpMlrjtxDS5CNNpUNuzoKu2QOIsEAnu9yXqicNavL37Mw/w400-h250/8188B0CC-8FF1-4B63-813C-1046AB8D80CD.jpeg" title="Examples of Keto Granola available commercially" width="400" /></a></div><br /><div>1. Preheat oven to 350°F. Spray an 8 inch loaf pan, mini bread loaf pan, 8 x 8” baking pan, or 12 cup muffin tin with nonstick spray; set aside.</div><div><br /></div><div>2. Using a pastry cutter or two knives, mix together the streusel topping ingredients in a medium bowl until pea-sized crumbles form; set aside.</div><div><br /></div><div>3. In a separate bowl, whisk together the keto muffin mix, 1/3 cup brown sweetener, flaxseed meal, cinnamon and low carb granola; set aside.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGep2az2gZ7a-CyVsHGL3AOM_4fj-VEgGMic8Mhn1rSJJslW4wd4J15TG8scshSD9GscwIJw_p7LgsO0qrD-EGZAz-gE5WgH30vOTKNGZIqCNkA-FzNT2LC1PS53rfn2Z5Doxg_Ht9E6nCG8u_b8z7Ur9uleMLJ6p1YyrNqWUtz2bNqbcobzocVo78DYE/s4008/DE36CC77-990D-45E7-A972-3A9E0A3FC390.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="King Arthur’s Keto Muffin Mix and Flaxseed meal" border="0" data-original-height="2732" data-original-width="4008" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGep2az2gZ7a-CyVsHGL3AOM_4fj-VEgGMic8Mhn1rSJJslW4wd4J15TG8scshSD9GscwIJw_p7LgsO0qrD-EGZAz-gE5WgH30vOTKNGZIqCNkA-FzNT2LC1PS53rfn2Z5Doxg_Ht9E6nCG8u_b8z7Ur9uleMLJ6p1YyrNqWUtz2bNqbcobzocVo78DYE/w400-h272/DE36CC77-990D-45E7-A972-3A9E0A3FC390.jpeg" width="400" /></a></div><br /><div>4. In a large bowl and using an electric mixer, or a standing mixer with paddle attachment, mixed together the eggs, oil, melted butter, low carb milk, and vanilla extract. Blend very well.</div><div><br /></div><div>5. Add the dry ingredients and mix until well combined and no dry pockets remain. Divide the batter evenly between the prepared baking pan or muffin tin that has been greased. Sprinkle the streusel topping on top of each muffin or loaf.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbIhLSXuo0I2TyQGf6RaIfUipkQJDQqtCqYvJO8hgP-NtSo9WgicVgxaUqEu5ZzCcxEaXfYpsyoVPS-e8p2YHnlwxHoccH5pkwDOmN8MYnhJyUI-1yTIH6LGq3oS56XWcVdNs2EGz1eLCkVYkonejU9WXwgTibTDBE2-5WYDWElQRU4rD03OG6n4gEWs/s4032/B46584FD-593D-4300-B5FD-FD7DBB53E420.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sprinkle streusel on top" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbIhLSXuo0I2TyQGf6RaIfUipkQJDQqtCqYvJO8hgP-NtSo9WgicVgxaUqEu5ZzCcxEaXfYpsyoVPS-e8p2YHnlwxHoccH5pkwDOmN8MYnhJyUI-1yTIH6LGq3oS56XWcVdNs2EGz1eLCkVYkonejU9WXwgTibTDBE2-5WYDWElQRU4rD03OG6n4gEWs/w300-h400/B46584FD-593D-4300-B5FD-FD7DBB53E420.jpeg" width="300" /></a></div><br /><div>6. Bake at 350° for 32-35 minutes for mini loaves or about 24 minutes for muffins. For a large loaf, bake about 38-48 minutes. For an 8 x 8“ baking pan, bake for about 35 minutes. Bake until the internal temperature reaches between 200-205°F. </div><div><br /></div><div>7. Remove from oven and allow the loaves or muffins to cool in the pan for about 15 minutes. Turn out the loaves or muffins onto a wire rack to cool completely before serving.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNSUYeDR-imLc3lTWWkMxaLqBXwyx47Obtl-KezUhj9uH-Bnsz4sP9ep0lvO38mVSERpblN5Hv4F2-OxF5zRqhrEm3c9zGe4zyZAB-_gz5EXOjtVsTl7PlWnm8feYWpu0nQC4u5_vXRrSqMa8zmRaKFzx7mbAmrwx56SNKBzSjxE8ueQTxm9UwSN3fak/s4032/B3FF7900-907B-46EA-9938-66348971863C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cool baked loaves on wire rack" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNSUYeDR-imLc3lTWWkMxaLqBXwyx47Obtl-KezUhj9uH-Bnsz4sP9ep0lvO38mVSERpblN5Hv4F2-OxF5zRqhrEm3c9zGe4zyZAB-_gz5EXOjtVsTl7PlWnm8feYWpu0nQC4u5_vXRrSqMa8zmRaKFzx7mbAmrwx56SNKBzSjxE8ueQTxm9UwSN3fak/w400-h300/B3FF7900-907B-46EA-9938-66348971863C.jpeg" width="400" /></a></div><br /><div></div><div><i>Nutritional Information per muffin or 1/12th of recipe: 215 calories, 11.8 g total carbohydrates (2 g dietary fiber, 1.5 g sugars, 14 g sugar alcohols), 19 g total fat (8.8 g saturated fat, 0 g trans fat), 97 mg cholesterol, 201 mg sodium, 68.8 mg calcium, 141 mg potassium, 2 mg iron, 100 IU Vit A, 5 g protein. <b>Net carbs per serving: 2.8 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div><div><br /></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-79843515083679809872024-01-16T13:21:00.001-05:002024-01-16T13:33:55.743-05:00Low Carb Chocolate Peppermint Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBcPCv3ktEdZBYd4Ui859TKRJHpfPzoEo6nMK0ZLoq_TyuuXxGBFMOTliUDVLfhIW1B0UStXXyB17Gxs-TfwmHY_DNbL7GWpv5ZYSXGGuYGubD9cLY5oisbFh8Gb-_4pDmbRk2otXbyoj-g4HUiOjiD6eGsDV3ZSFIWZvfuLp53wiNK5c-j3axRMJTkQ/s849/4057C31D-1C22-4F19-B2BB-13A8A8FEB3FB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Low Carb Chocolate Peppermint Ice Cream" border="0" data-original-height="849" data-original-width="562" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBcPCv3ktEdZBYd4Ui859TKRJHpfPzoEo6nMK0ZLoq_TyuuXxGBFMOTliUDVLfhIW1B0UStXXyB17Gxs-TfwmHY_DNbL7GWpv5ZYSXGGuYGubD9cLY5oisbFh8Gb-_4pDmbRk2otXbyoj-g4HUiOjiD6eGsDV3ZSFIWZvfuLp53wiNK5c-j3axRMJTkQ/w265-h400/4057C31D-1C22-4F19-B2BB-13A8A8FEB3FB.jpeg" width="265" /></a></div><br /><div>I love my low carb, sugar free <a href="https://diabeticsrejoice.blogspot.com/2021/12/keto-peppermint-stick-ice-cream.html" id="id_84ec_a68_8ad5_1ec6" target="_blank">Peppermint Ice Cream</a>! Peppermint has always been my favorite flavor of ice cream, going back as far as high school, when one of my first jobs was working at an ice cream parlor. My favorite way of eating it is with hot fudge sauce (see my <a href="https://diabeticsrejoice.blogspot.com/2024/01/keto-chocolate-hot-fudge-sauce.html" id="id_5e2_3248_c512_e917" target="_blank">low carb hot fudge sauce</a>, it’s killer!) Knowing this, my husband asked, “Why don’t you make a Chocolate Peppermint Ice Cream?” I stared at him in amazement…Duh! Why haven’t I done this before? Now, THIS may become my new favorite!</div><div><br /></div><div><b>Low Carb Chocolate Peppermint Ice Cream</b></div><div><i>Makes about 8 servings</i></div><div><br /></div><div>1 cup whole milk (Fairlife Brand, see note below)*</div><div>3½ tablespoons powdered erythritol sweetener </div><div>7 tablespoons allulose sweetener</div><div>4 tablespoons unsweetened cocoa powder</div><div>1/4 teaspoon instant coffee granules (optional, but enhances chocolate flavor)</div><div>A pinch of salt</div><div>1 teaspoon peppermint extract</div><div>1/4 teaspoon chocolate extract</div><div>2 cups heavy whipping cream</div><div><br /></div><div><i>Add-Ins:</i></div><div>2-3 tablespoons sugar free peppermint candy, lightly crushed (I used my own recipe, <a href="https://diabeticsrejoice.blogspot.com/2021/12/sugar-free-peppermint-hard-candy.html" id="id_9f94_96a_60d_7999" target="_blank">click here</a>)</div><div>1/3 cup sugar free white chocolate baking chips, chopped (I use Lily’s White Chocolate Peppermint Baking Chips)</div><div><br /></div><div>1. Combine milk, sweeteners, cocoa powder, coffee granules, salt, and extracts in a blender. Process on low until smooth and cocoa powder is fully incorporated. Pour into a container and then whisk in the heavy cream by hand. Cover and refrigerate for at least two hours or until chilled. Whisk the mixture again just before churning.</div><div><br /></div><div>2. Churn in an ice cream maker, according to manufacturer’s directions. Towards the end of the churning process, spoon in the add-ins. Remove to a container and place in the freezer for at least six hours to firm up.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00C2tpwWIFp-VDm7CTj3PH_qD1WdR_ScgRemSayJaIllHuLCcac3SJO8hkcUmu6NxKXmqmUqV78YkfLcioN3MNDirCZ2pitaMpD7oqOPRZ5DB1DxZ1NODzw6R2S2zYhOwbOEDuUdP3ezgd58AQ2CNN22aVDlk5o5h-Ljc1cML0pnqgOlQFsf0LoxKau0/s1540/83714BCC-EFEE-4CA9-9989-BA738E174FD5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairlife Whole Milk" border="0" data-original-height="1525" data-original-width="1540" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00C2tpwWIFp-VDm7CTj3PH_qD1WdR_ScgRemSayJaIllHuLCcac3SJO8hkcUmu6NxKXmqmUqV78YkfLcioN3MNDirCZ2pitaMpD7oqOPRZ5DB1DxZ1NODzw6R2S2zYhOwbOEDuUdP3ezgd58AQ2CNN22aVDlk5o5h-Ljc1cML0pnqgOlQFsf0LoxKau0/w400-h396/83714BCC-EFEE-4CA9-9989-BA738E174FD5.jpeg" width="400" /></a></div><br /><div></div><div>* I recommend Fairlife whole milk because it is lactose free and has half the carbs of regular milk. If using regular whole milk, add 1½ carbs per serving.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzAeqql53p0VeWDTIeUR2PjCGAjtwtE2w2U3fWfC8iGWfhp-CKquSHWw6uG_Bgt_depmVH5JsiBHlOYbl5R4IBUV2U1VRMOQqtx9bFbEUdBKZYQpZjA9Dl_9BEPRa4I90VnvQgkvHJ_-6x2II_QZG78w0_FQ_1Pz32DS2pE80RJA_3j7iyzLXvmVSkz4/s3144/4FA8635A-9D3B-4828-BF3D-F5B2350D86A6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Low Carb Chocolate Peppermint Ice Cream (no sauce)" border="0" data-original-height="2665" data-original-width="3144" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzAeqql53p0VeWDTIeUR2PjCGAjtwtE2w2U3fWfC8iGWfhp-CKquSHWw6uG_Bgt_depmVH5JsiBHlOYbl5R4IBUV2U1VRMOQqtx9bFbEUdBKZYQpZjA9Dl_9BEPRa4I90VnvQgkvHJ_-6x2II_QZG78w0_FQ_1Pz32DS2pE80RJA_3j7iyzLXvmVSkz4/w400-h339/4FA8635A-9D3B-4828-BF3D-F5B2350D86A6.jpeg" width="400" /></a></div><br /><div><i>Nutritional Information per ½ cup: 231 calories, 7.5 g carbohydrates (1.3 g dietary fiber, 1 g sugars, 5.5 g sugar alcohols), 25.5 g total fat (15 g saturated fat, 0 g trans fat), 83 mg cholesterol, 35 mg sodium, 56.1 g calcium, 53 mg potassium, 1 mg iron, 255 IU Vit A, 9 mg caffeine, 2.2 g protein. <b>Net carbs per serving: 3.45 grams</b></i></div><div><br /></div><div><font size="1">Photos and Recipe by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-45773654984170552352024-01-09T13:35:00.001-05:002024-02-07T11:27:03.247-05:00Keto Dutch Speculaas Spice Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTB0iR3aXbFvMN1xHfkLqV3hcK3h2u4KC2rIrHdbiQ6dmLwebLYHq4BHK6p4CV64Xpb53CkXq8OErRBT0nmuvJee6qk7IQBfa8_Q-M__ikFayN5VgirAujNye2_s5GRgVTrb1pu-8-EHwidl74eCRvwTw0mtsbVi0dUTSyLF0sQVin435OGfvtb1cJ9E/s3694/6FE5EF66-0D2A-4A9D-8DE8-866A40F70C71.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Dutch Speculaas Cookies" border="0" data-original-height="2914" data-original-width="3694" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTB0iR3aXbFvMN1xHfkLqV3hcK3h2u4KC2rIrHdbiQ6dmLwebLYHq4BHK6p4CV64Xpb53CkXq8OErRBT0nmuvJee6qk7IQBfa8_Q-M__ikFayN5VgirAujNye2_s5GRgVTrb1pu-8-EHwidl74eCRvwTw0mtsbVi0dUTSyLF0sQVin435OGfvtb1cJ9E/w400-h315/6FE5EF66-0D2A-4A9D-8DE8-866A40F70C71.jpeg" width="400" /></a></div><br /><div>These delightfully spiced cookies are a traditional favorite in the Netherlands, a recipe that originates from the 17th century! If you’ve ever flown on an airplane, you might have been offered Speculaas cookies as a snack. Although not as crispy as the original, this low-carb version has the same delicious buttery, spice flavors! The advantage of starting with a boxed keto cake mix is that it includes ingredients that you might normally not have in your pantry, such as a psyllium fiber blend or fructan fiber. These ingredients provide structure, improves texture and increases the nutritional benefit without the hassle or expense of going out and buying each individual ingredient. Enjoy these cookies with a cup of tea or coffee on a cold winter’s day or they make a wonderful gift to share with your friends and family committed to living a healthier lifestyle! </div><div><br /></div><div><b>Keto Dutch Speculaas Spice Cookies</b></div><div><i>Makes 24 cookies</i></div><div><br /></div><div><i>Cookies:</i></div><div>1 package (255g) <a href="https://shop.kingarthurbaking.com/items/yellow-keto-cake-mix" target="_blank">King Arthur’s Yellow Keto Cake Mix</a></div><div>6 tablespoons erythritol-based brown sweetener (such as Swerve Brown)</div><div>5 teaspoons Speculaas spice mix</div><div>16 tablespoons unsalted butter (2 sticks)</div><div>1/4 cup water</div><div>1 large egg, beaten</div><div>1 tablespoon low carb milk of choice or water</div><div><br /></div><div><i>Add-ins and Garnish:</i></div><div>2/3 cup sliced almonds (or pecans for lower oxalate), chopped</div><div>Whole sliced almonds for garnish, optional</div><div><br /></div><div>1. Preheat the oven to 350°F. Lightly grease, or line with parchment paper, two large baking sheets.</div><div><br /></div><div>2. Put the butter and water into a small saucepan or measuring cup. Warm over medium heat on the stove or in the microwave until the butter melts. Remove from the heat and allow to cool a bit.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZh_aEa7DZyPMfy1f6m-w99UDz_Ynz_zxCbEssqBaaDswRvkMILVlW_BSMXo6xOzi3qmPmxgd5ARd2y6tXj4do0x8BoPxRe-6VJ3iznaE_f7w5smeETT1FGVMRgXagTwz39FTSjZNvxOoOzpegdVWIE9irLVJmAlBgo36mnsebCncju8MZlgDra2zS6g/s1755/F8A93F32-20F9-4194-822E-D7751E809200.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="King Arthur’s Keto Yellow Cake Mix" border="0" data-original-height="1755" data-original-width="1249" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZh_aEa7DZyPMfy1f6m-w99UDz_Ynz_zxCbEssqBaaDswRvkMILVlW_BSMXo6xOzi3qmPmxgd5ARd2y6tXj4do0x8BoPxRe-6VJ3iznaE_f7w5smeETT1FGVMRgXagTwz39FTSjZNvxOoOzpegdVWIE9irLVJmAlBgo36mnsebCncju8MZlgDra2zS6g/w285-h400/F8A93F32-20F9-4194-822E-D7751E809200.jpeg" width="285" /></a></div><br /><div>3. Using a stand mixer fitted with the flat beater, combine the cake mix, erythritol-based brown sweetener, Speculaas spice and melted butter, and beat gently until the dough forms into large clumps.</div><div><br /></div><div>4. Add the egg and milk (or water) and mix briefly to combine. Scrape the bottom and sides of the bowl and beat at medium speed until the dough is smooth. Cover the bowl and allow the dough to rest at room temperature for about 15 minutes. This will allow the coconut flour and fiber blends in the mix to absorb any excess liquid. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinA9WO9-hg-qF5Obhyphenhyphen9cp_pBoR7qpfgm_ui77ImQjJl50CWLueFoEHPjdMMXdGAWitd_jlUmJ_vbUYzhLIrtF9hNua-n6UefyxGQoAWZ2sAvO0d3DJo8ZnkFaslWw2Dsnwn-s_Gw2FuhFccv8gWGkB4PcQoa1sOPsbFYzw1eIrUhYd-BFCRftEZnhjpVA/s4032/7C9AE74B-9B91-4C7B-A9F0-16A4A4A04490.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fluted Biscuit Cutters" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinA9WO9-hg-qF5Obhyphenhyphen9cp_pBoR7qpfgm_ui77ImQjJl50CWLueFoEHPjdMMXdGAWitd_jlUmJ_vbUYzhLIrtF9hNua-n6UefyxGQoAWZ2sAvO0d3DJo8ZnkFaslWw2Dsnwn-s_Gw2FuhFccv8gWGkB4PcQoa1sOPsbFYzw1eIrUhYd-BFCRftEZnhjpVA/w400-h300/7C9AE74B-9B91-4C7B-A9F0-16A4A4A04490.jpeg" width="400" /></a></div><br /><div>5. Mix briefly, then fold in the chopped nuts. Scoop large, heaping tablespoonfuls of dough onto the prepared baking sheets, leaving about 2” between them. (I like using a large cookie scoop for this.) With the bottom of a greased measuring cup or spatula, flatten each mound of dough until about 1/4” thick. If you’d like a fluted edge to your cookies, then use a fluted biscuit or cookie cutter and press into the flatten disc of dough and remove any excess dough from around the edge of the cutter and return it to the mixing bowl to be reused. These cookies will not puff up or spread while baking. If desired, you may garnish each cookie in the center with whole sliced almonds laid out in a flower or star pattern.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Tj7JS4wp6KeZrpFKggCJKrbAqXu5ijqTwd75SBlexm8g_Qyse7Z6uiMKLaURwwHBxFWZYpM8SOWNvxLgBObEoAksViLI7IjtbGi0G227ctazsOHVV65LDv428iCfKmTUSokMssz1ZLkEht8vTECj9SO2G3FVNsqxzTOREhw9NFQNab8HlR5JHgPugPU/s2048/4E29D57E-B4FB-4EB7-9824-BF2BD718F6D0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Garnish with Whole Sliced Almonds" border="0" data-original-height="1373" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Tj7JS4wp6KeZrpFKggCJKrbAqXu5ijqTwd75SBlexm8g_Qyse7Z6uiMKLaURwwHBxFWZYpM8SOWNvxLgBObEoAksViLI7IjtbGi0G227ctazsOHVV65LDv428iCfKmTUSokMssz1ZLkEht8vTECj9SO2G3FVNsqxzTOREhw9NFQNab8HlR5JHgPugPU/w400-h269/4E29D57E-B4FB-4EB7-9824-BF2BD718F6D0.jpeg" width="400" /></a></div><br /><div>6. Bake the cookies until the edges are browned and the centers are set, but still soft, 13 to 15 minutes. Remove them from the oven and allow the cookies to cool completely on the baking sheets. Note: These cookies are very soft when warm. They will firm up as they cool, although they will not be super crisp.</div><div><br /></div><div>7. Store the cooled cookies, well wrapped or in a sealed container, at room temperature for several days. They freeze well for longer storage.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadLd7hyVWchGrWye0XuTj12qhSaQPJ3A5k3mltKv8yqnpMZnt6LY-ifn_qtj6ZtTND_thgw_YkmjPckToBpwL18qSZqLONt-q0atJonfNiAv_TdGecq160vlpgZ3KKhTjEpFjHq-SrYsSjxqWPXQAc3DQxoMD3Ud07VCrKjOxRrss4zdlAb7kmoZK0tE/s3504/77B041EE-6B37-4D2F-9C50-9F7B7AECC110.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Keto Dutch Speculaas Cookies" border="0" data-original-height="3504" data-original-width="3022" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadLd7hyVWchGrWye0XuTj12qhSaQPJ3A5k3mltKv8yqnpMZnt6LY-ifn_qtj6ZtTND_thgw_YkmjPckToBpwL18qSZqLONt-q0atJonfNiAv_TdGecq160vlpgZ3KKhTjEpFjHq-SrYsSjxqWPXQAc3DQxoMD3Ud07VCrKjOxRrss4zdlAb7kmoZK0tE/w345-h400/77B041EE-6B37-4D2F-9C50-9F7B7AECC110.jpeg" width="345" /></a></div><br /><div><i>Nutritional Information per cookie: 131 calories, 5.7 g carbohydrate (4.4 g dietary fiber, 0.8 g sugars, 1.7 g sugar alcohols), 13.1 g total fat (7.1 g saturated fat, 0 g trans fat), 28 mg cholesterol, 94 mg sodium, 28.4 mg calcium, 56 mg potassium, 1 mg iron, 75 IU Vit A, 1.3 g protein. <b>Net carbs per serving: 2.3 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-16011404864293586922024-01-02T20:33:00.001-05:002024-01-02T21:18:24.990-05:00Keto Chocolate Fudge Sauce<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEshkTCTtx1GRN_p_mRxj1wkY7szDe0s1NxMT_5TQkDcY-k1mWLWKBPMju-VuirQJ22eYJzKvr0ftYJbKAVfTKhGYwQu_Zqu2ayt61MJpT3qe5puvVIPS5FbUewe8b1UoE5wjgOSGx-eKsqqbp2NaVz3hdo2jhyGFV46NQIcO3fVvCJh4gujutF7feNKw/s1502/3F96EA50-AF23-40DC-91E6-03EAEAB6A84E.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Keto Chocolate Fudge Sauce" border="0" data-original-height="1502" data-original-width="1124" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEshkTCTtx1GRN_p_mRxj1wkY7szDe0s1NxMT_5TQkDcY-k1mWLWKBPMju-VuirQJ22eYJzKvr0ftYJbKAVfTKhGYwQu_Zqu2ayt61MJpT3qe5puvVIPS5FbUewe8b1UoE5wjgOSGx-eKsqqbp2NaVz3hdo2jhyGFV46NQIcO3fVvCJh4gujutF7feNKw/w299-h400/3F96EA50-AF23-40DC-91E6-03EAEAB6A84E.jpeg" width="299" /></a></div><br />Although there are some sugar free chocolate sauces commercially available, I really haven’t found one that tastes good. But because it’s so easy and quick to make with only a few ingredients, I don’t mind making my own. This recipe is absolutely delicious! It’s got a deep chocolate fudge flavor that pairs perfectly with low carb ice cream. I deliberately made it lighter than ganache so that it stays fluid and pourable for longer as it cools, that way it won’t melt my ice cream into a puddle, like most hot fudge sauces can. You can use any sugar free chocolate chips, but I highly recommend Guittard’s Keto Dark Chocolate Baking Chips. They are my new favorite keto baking chips! They do not contain any sugar alcohols and have only 1 net carb per serving of 23 chips!<br /><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt0zlVgWy1hF_5Pe7ZbhNm6EGSinT9CnECkqZb0dyaixWXZRB64rjcpnQrlOsD0WnGk2vHFfALobzjGBLOdbUTvNh-Di_GfKbwo9aTHRBnYm8pggsDhnNJDYK63Y0zjs7QZ97-Xz-_OPcmszrzXKulbN8IXwNuQa1OkiWirHC5XBwRKXj2qDCyA5CIwc/s1024/131F498A-4A65-4F71-BAA3-AE201BDAF0D8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Guittard Keto Dark Chocolate Baking Chips" border="0" data-original-height="1024" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt0zlVgWy1hF_5Pe7ZbhNm6EGSinT9CnECkqZb0dyaixWXZRB64rjcpnQrlOsD0WnGk2vHFfALobzjGBLOdbUTvNh-Di_GfKbwo9aTHRBnYm8pggsDhnNJDYK63Y0zjs7QZ97-Xz-_OPcmszrzXKulbN8IXwNuQa1OkiWirHC5XBwRKXj2qDCyA5CIwc/w400-h400/131F498A-4A65-4F71-BAA3-AE201BDAF0D8.jpeg" width="400" /></a></div><br /><div></div><div><b>Keto Chocolate Fudge Sauce</b></div><div><i>Yields about 1 cup (8 servings)</i></div><div><br /></div><div>½ cup low carb milk of choice (or substitute 1/4 cup heavy cream + 1/4 cup water)</div><div>1 tablespoon unsalted butter</div><div>8-10 drops monkfruit extract or liquid stevia</div><div>4 ounces sugar free milk or dark chocolate chips (you can substitute any flavor of sugar free baking chips)</div><div><br /></div><div>1. Place the sugar-free chocolate chips in a bowl; set aside.</div><div><br /></div><div>2. In a saucepan, bring the milk to a low simmer. Pour the very hot milk over the chocolate. Add the butter and monkfruit extract. (Alternatively, you can heat milk and butter in the microwave until very hot and steaming, then pour over the chocolate chips and add the monk fruit extract or stevia.)</div><div><br /></div><div>3. Allow the chips to sit in the hot milk undisturbed for about one minute, then whisk until chocolate is completely melted, becomes blended into the milk, and the sauce is smooth. Enjoy!</div><div><br /></div><div>4. Cover and store any leftovers in the refrigerator. The fudge sauce will thicken as it cools. It can be reheated in a microwave oven for about 15 to 30 seconds to make it pourable again.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxULuNsYnMkbfkrnaJeGxJy72Vs9-WDiNkGxoigmo_I8nb1mUJq32MWLI8jfIVSEXEK_KNfijnxuzXTSR9TwA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><i>Nutritional Information per 2 tablespoons (made with Guittard Keto Dark Chocolate Baking Chips): 113 calories, 5.6 g carbohydrates (4.7 g dietary fiber, 1.9 g sugars), 11 g total fat (6.4 g saturated fat, 0 g trans fat), 14 mg cholesterol, 3 mg sodium, 13.6 mg calcium, 70 mg potassium, 2 mg iron, 43 IU Vit A, 1 g protein. <b>Net carbs per serving: 0.9 grams</b></i></div><div><i><br /></i></div><div><i>Nutritional Information per 2 tablespoons (made with Lily’s Sugar Free Dark Chocolate Chips): 85 calories, 8.4 g carbohydrates (3.8 g dietary fiber, 0 g sugars, 2.8 g sugar alcohols), 8.7 g total fat (2.7 g saturated fat, 0 g trans fat), 14 mg cholesterol, 3 mg sodium, 0.4 mg calcium, 0 mg potassium, 0 mg iron, 43 IU Vit A, 1 g protein. <b>Net carbs per serving: 1.8 grams</b></i></div><div><br /></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2024</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-91061869377928918462023-12-20T16:09:00.001-05:002024-01-22T15:25:48.463-05:00Keto Raspberry Almond Mini Breads with Streusel Topping (or Muffins)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTvIMKyK-a3TzdF8G7F9xx_Kbj-0TN7W7bmUC-8AwYD39oS94B3boPtKzgaKmreSEly1XjFwXI0GsOssO-56UG3JJKlbqbgeB7zYBSPoSHrXU33CIVEYDXUsaCQDnBoyE7GTPHY6G4Tng2hPC2U5MoIQnqN7VCwGP1tgJitjgmIHM6IvJz0BxRxzI_Hg/s4032/EF6A5061-FF93-413D-8068-B3B350F6CEF1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Raspberry Almond Mini Breads" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTvIMKyK-a3TzdF8G7F9xx_Kbj-0TN7W7bmUC-8AwYD39oS94B3boPtKzgaKmreSEly1XjFwXI0GsOssO-56UG3JJKlbqbgeB7zYBSPoSHrXU33CIVEYDXUsaCQDnBoyE7GTPHY6G4Tng2hPC2U5MoIQnqN7VCwGP1tgJitjgmIHM6IvJz0BxRxzI_Hg/w400-h300/EF6A5061-FF93-413D-8068-B3B350F6CEF1.jpeg" width="400" /></a></div><br /><div>Looking for a last minute gift to share with friends or family? These healthier, sugar free mini bread loaves will be enjoyed by anyone, whether they are low carb or not! They’re easy to make because you start with a boxed keto muffin mix!</div><div><br /></div><div><b>Raspberry Almond Mini Breads with Streusel Topping (or Muffins)</b></div><div><i>Makes about 4 mini breads (depending on pan size) or 12 muffins</i></div><div><br /></div><div>5 eggs, room temperature </div><div>½ cup neutral oil, such as avocado oil</div><div>1 cup low carb milk of choice (non-dairy is fine)</div><div>1 teaspoon vanilla extract</div><div>½ teaspoon almond extract</div><div>8 drops Monkfruit extract (or 2 tablespoons zero carb granulated sweetener)</div><div>1 pint fresh raspberries</div><div>1 box of King Arthur’s Keto All Purpose Muffin Mix</div><div><br /></div><div><i>Streusel Topping:</i></div><div>1/4 cup almond flour</div><div>1/4 cup erythritol-based sweetener (I like LaKanto Classic Monkfruit sweetener)</div><div>2 tablespoons unsalted butter</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1Ac9DRa4cvfreYFg13GpW0-j9E5sKtGkOWwdk3TxLtUYXb3c2EjX0BtPIGIumKdDKtRuxRHlNabn140Zl2YVIbhAhNVS948IGlHKH2HDU_QO2KqbUiOjcDLKJR8hqOMvYVEWASe8JsKBFEfft1fQ_RlAXgCBI63Wi2CV_hlNcjvNG5htIpKen52ubzw/s3424/7359265F-A072-4BAA-86FA-12EB192B3634.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="King Arthur’s Keto Muffin Mix" border="0" data-original-height="3424" data-original-width="2412" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1Ac9DRa4cvfreYFg13GpW0-j9E5sKtGkOWwdk3TxLtUYXb3c2EjX0BtPIGIumKdDKtRuxRHlNabn140Zl2YVIbhAhNVS948IGlHKH2HDU_QO2KqbUiOjcDLKJR8hqOMvYVEWASe8JsKBFEfft1fQ_RlAXgCBI63Wi2CV_hlNcjvNG5htIpKen52ubzw/w281-h400/7359265F-A072-4BAA-86FA-12EB192B3634.jpeg" width="281" /></a></div><br /><div></div><div>1. Using a pastry cutter, mix together the streusel topping ingredients until pea-size crumbles form. Set aside. Spray a muffin tin or mini loaves pan with nonstick spray; set aside. Preheat oven to 350°F.</div><div><br /></div><div>2. In a standing mixer (using a paddle attachment) or using an electric mixer, mix together the eggs, oil, milk, and extracts. Blend well.</div><div><br /></div><div>3. Add the muffin mix and mix until combined. Fold in the raspberries and divide the batter evenly between the mini bread pans or muffin cups. Sprinkle streusel topping on top of each loaf or muffin.</div><div><br /></div><div>4. Bake for about 28 minutes for muffins or 38 to 40 minutes for mini loaves. Bake until the internal temperature reaches 206°F.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiychuZiGvTKENIYtK5-zd2ftKMxMUQWg-dp7Z8aYFMM3D4b-a8tncbBSbhyphenhyphenEhPnODtNtEyJ_EdCD_BBU5aOyDM4Ch6Cw0cZIcZVQ3OEIu-ZVjEAsAq7vM9OpVo6Fw8OakwmaSwzv7QzffrMKvzB0ERZ8Q7hY5NRoxRP6Pu2NzBo8hIgL7JKtbkS2QAWOo/s4032/189D6CC5-3C8F-4673-9E48-3CA3BEFD3D67.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Mini Breads" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiychuZiGvTKENIYtK5-zd2ftKMxMUQWg-dp7Z8aYFMM3D4b-a8tncbBSbhyphenhyphenEhPnODtNtEyJ_EdCD_BBU5aOyDM4Ch6Cw0cZIcZVQ3OEIu-ZVjEAsAq7vM9OpVo6Fw8OakwmaSwzv7QzffrMKvzB0ERZ8Q7hY5NRoxRP6Pu2NzBo8hIgL7JKtbkS2QAWOo/w300-h400/189D6CC5-3C8F-4673-9E48-3CA3BEFD3D67.jpeg" width="300" /></a></div><br /><div>5. Remove from oven and allow the muffins or loaves to cool in the pan for about 15 minutes. Turn out the muffins or loaves onto a wire rack to cool completely before serving. These breads or muffins freeze beautifully. Allow to cool completely, then wrap with plastic wrap and freeze for up to 2 months. Thaw to room temperature before serving.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpAlakwmqnb62M9fFHgpz_rPxQJvvXkH-BBE7Nr3JvOvKp6tZZNo08Ef5ukFZiHjfyxDeQuuMO-rQzSlrLzRdCsOeJXlUBZhGNY06oLpxlA87mu7enkp5HoQKG8urtc1QPaTpuqAZQldMDL7Q5cx-lN-QYphMmGNz19KeEOf9EmyeDdDVSoetsCRvfn8/s4032/E47D3898-7008-473A-882A-66029AB735F3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice and enjoy!" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpAlakwmqnb62M9fFHgpz_rPxQJvvXkH-BBE7Nr3JvOvKp6tZZNo08Ef5ukFZiHjfyxDeQuuMO-rQzSlrLzRdCsOeJXlUBZhGNY06oLpxlA87mu7enkp5HoQKG8urtc1QPaTpuqAZQldMDL7Q5cx-lN-QYphMmGNz19KeEOf9EmyeDdDVSoetsCRvfn8/w300-h400/E47D3898-7008-473A-882A-66029AB735F3.jpeg" width="300" /></a></div><br /><div><i>Nutritional Information per serving (1/12th of recipe or 1 muffin): 97 calories, 12.5 g total carbohydrates (2.7 g dietary fiber, 2.3 g sugars, 6 g sugar alcohols), 5.5 g total fat (2.9 g saturated fat, 0 g trans fat), 83 mg cholesterol, 99.5 mg calcium, 164 mg potassium, 2 mg iron, 7 mg Vit C, 54 IU Vit A, 4.1 g protein. <b>Net carbs per serving: 3.8 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-67061838098385347322023-11-30T16:11:00.001-05:002024-01-02T21:08:17.503-05:00Keto Chicken Pot Pie (or Turkey Pot Pie)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4Ts_ycxEFMWShUssQxGH9cR2wtjyj7EKqsENo-jjYY5Tjvi8IEIUP1qsOuFkRmueqMsDyLax5pCrvGvAgL_ce2-bvWddxAmETH1tDS2-WHZ7FLqt9allIaTx4m-BZ-Hr4RP-jKbhZpJyR0gvo_RilLbuP07HCWMXSsNrIyn0wERv7B4NBRQiXnluNxc/s3304/7DED07A4-DCB8-4C0C-B6BC-DCECB431C45D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Chicken Pot Pie" border="0" data-original-height="3024" data-original-width="3304" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4Ts_ycxEFMWShUssQxGH9cR2wtjyj7EKqsENo-jjYY5Tjvi8IEIUP1qsOuFkRmueqMsDyLax5pCrvGvAgL_ce2-bvWddxAmETH1tDS2-WHZ7FLqt9allIaTx4m-BZ-Hr4RP-jKbhZpJyR0gvo_RilLbuP07HCWMXSsNrIyn0wERv7B4NBRQiXnluNxc/w400-h366/7DED07A4-DCB8-4C0C-B6BC-DCECB431C45D.jpeg" width="400" /></a></div><br /><div>This classic recipe is a great way to use leftover cooked chicken or turkey, something we often have on hand around the holidays. This low carb version has all the flavor of a traditional pot pie: the vegetables and chicken or turkey in a creamy gravy and topped with a flaky crust. Leftovers just don’t get any better than this!</div><div><br /></div><div><b>Keto Chicken Pot Pie (or Turkey Pot Pie)</b></div><div><i>Makes 6-8 servings</i></div><div><br /></div><div><i>Filling:</i></div><div>1 tablespoon butter</div><div>2 cups leftover cooked chicken or turkey, cut into bite-size pieces</div><div>½ cup onion, finely chopped</div><div>1 small carrot, finely chopped</div><div>1 clove garlic, minced</div><div>½ teaspoon dried thyme</div><div>1 tablespoon white wine vinegar</div><div>1 cup chicken broth</div><div>1/4 cup peas, fresh or frozen (no need to defrost)</div><div>½ cup heavy cream</div><div>1/4 teaspoon sea salt</div><div>1/4 teaspoon ground black pepper</div><div><br /></div><div><i>Crust:</i></div><div>½ cup coconut flour</div><div>½ cup almond flour (or pecan flour for lower oxalate)</div><div>1/3 cup flaxseed meal</div><div>½ teaspoon xanthan gum</div><div>5 tablespoons unsalted butter, melted</div><div>2-3 eggs, beaten</div><div><br /></div><div>1. Preheat oven to 375°F. Grease a 9 inch pie pan.</div><div><br /></div><div>2. Heat a large skillet over medium high heat. Melt 1 tablespoon of butter in the skillet. When butter has melted, add onions and carrots to the skillet. Sprinkle with a little salt and pepper. Turn the heat to medium low. Cook, stirring occasionally, until the onions begin to brown at the edges. Stir in garlic and dried thyme. Cook one minute, stirring constantly.</div><div><br /></div><div>3. Stir in vinegar, scraping up any brown bits. When vinegar has almost completely evaporated, stir in the chicken broth.</div><div><br /></div><div>4. Turn the heat to medium high. Simmer broth, stirring occasionally, until it thickens, about 10 minutes. The broth is thick enough when you can draw a line on the bottom of the pan with a spoon and the line does not immediately fill in. While the filling simmers, prepare the crust. </div><div><br /></div><div>5. Once the broth has thickened slightly, add the heavy cream, cooked chicken or turkey and peas. Bring to a simmer. Turn the heat to low. Simmer until mixture is thick and gravy-like in consistency. Taste before adding additional salt and pepper. Season to taste with salt and pepper, if necessary.</div><div><br /></div><div>6. To make the crust, in a medium mixing bowl, whisk together the coconut flour, almond flour, ground flaxseed meal, xanthan gum, and salt.</div><div><br /></div><div>7. Using a fork, stir in the melted butter, coating all the mixture until it resembles crumbs. Add the beaten egg. Start with two eggs, only adding a third egg if needed.</div><div><br /></div><div>8. Gather mixture into a ball and place on a piece of plastic wrap. Top with a second piece of plastic wrap and, using a rolling pin, roll into a disk to cover the top of the pie, about 1/4 inch thick.</div><div><br /></div><div>9. To assemble, pour the filling into the prepared pie pan. Gently place dough over the filling and crimp the edges. Cut a hole in the center to allow steam to escape. Bake in the preheated oven for 20 to 25 minutes, or until crust has browned.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IGOElvYu4kdAM0Z6pJZBwvApU3royRQSlEKa6U5UoxVpuZxb9B3USpfUseItZaiEpZB0b_BdsT8XWP9tubxQqKvpuZqKs5KEhyNIfthLksbxbKgrCdChg_vhxrIcI3PXiFvHKrvgaZNkaa8jti0seoDBQG62V_p1ntkR-N_99lOKo_Qtl25r1m6L4pY/s1024/8ABF40D8-F6C6-47B3-8864-777FEA05CF48.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Chicken or Turkey Pot Pie" border="0" data-original-height="1024" data-original-width="940" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IGOElvYu4kdAM0Z6pJZBwvApU3royRQSlEKa6U5UoxVpuZxb9B3USpfUseItZaiEpZB0b_BdsT8XWP9tubxQqKvpuZqKs5KEhyNIfthLksbxbKgrCdChg_vhxrIcI3PXiFvHKrvgaZNkaa8jti0seoDBQG62V_p1ntkR-N_99lOKo_Qtl25r1m6L4pY/w368-h400/8ABF40D8-F6C6-47B3-8864-777FEA05CF48.jpeg" width="368" /></a></div><br /><div></div><div><i>Nutritional Information per serving (1/8th of recipe): 294 calories, 10 g carbohydrate (6 g dietary fiber, 2.6 g sugars), 23 g total fat (11 g saturated fat, 0 g trans fat), 123 mg cholesterol, 282 mg sodium, 30.7 mg calcium, 160 mg potassium, 1 mg iron, 2 mg Vit C, 525 IU Vit A, 16.8 g protein. <b>Net carbs per serving: 4 grams</b></i></div><div><i><b><br /></b></i></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-11934822437937485232023-11-24T13:23:00.001-05:002024-01-02T21:11:41.664-05:00Keto Eggnog Cake<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOjknHglKkOxSO_3QBZ8C6bDJ7Qy7Ovi1s8w5HQK9JbDU0rDVeNipkvwwkaqUkDF12HChFeFdNTL3SlzUs6HNmiTxPFfkwzNXkDOV7WnNTA4LReW0bZpkKCx2VHAIsCkJjcind6Gp7VGVfIwZWdHcmmnqti1-BOXu9ic4MHOqXaI_h8QeV-tN6_bWEiA/s4032/BD446CCF-52AC-4355-A7D8-3E66F488340F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Keto Eggnog Cake" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOjknHglKkOxSO_3QBZ8C6bDJ7Qy7Ovi1s8w5HQK9JbDU0rDVeNipkvwwkaqUkDF12HChFeFdNTL3SlzUs6HNmiTxPFfkwzNXkDOV7WnNTA4LReW0bZpkKCx2VHAIsCkJjcind6Gp7VGVfIwZWdHcmmnqti1-BOXu9ic4MHOqXaI_h8QeV-tN6_bWEiA/w400-h300/BD446CCF-52AC-4355-A7D8-3E66F488340F.jpeg" width="400" /></a></div><br />This festive cake is perfect for the holiday season! It super easy to make because it starts with a keto yellow cake mix, so all the measuring of dry ingredients has been done for you. You can use any brand of keto yellow cake mix, but I highly recommend King Arthur’s Keto Yellow Cake Mix, which is my favorite and I used in this recipe. The result is moist and flavorful, with the distinctive flavors of eggnog and nutmeg. Before baking, make a batch of your favorite low carb eggnog or use my recipe (<a href="https://diabeticsrejoice.blogspot.com/2017/11/my-low-carb-eggnog.html" id="id_bfc8_8fae_4e0e_2798" target="_blank">click here for my eggnog recipe</a>). It’s the real deal!<div><br /></div><div><b>Keto Eggnog Cake</b></div><div><i>Makes 12 servings</i></div><div><br /></div><div><i>Cake Ingredients:</i></div><div>1 box Keto Yellow Cake Mix (King Arthur’s or your favorite brand)</div><div>Avocado oil or melted butter (use amount according to package directions)</div><div>Large eggs (use amount according to package directions)</div><div>1 teaspoon ground nutmeg</div><div>Low carb Eggnog (<a href="https://diabeticsrejoice.blogspot.com/2017/11/my-low-carb-eggnog.html" id="id_6a28_97e5_d088_2fe2" target="_blank">see separate recipe here</a>), substituted for the amount of liquid according to package directions</div><div><br /></div><div><i>Eggnog Glaze:</i></div><div>½ cup zero carb powdered sweetener (I used LaKanto Powdered Monkfruit Sweetener)</div><div>1/4 teaspoon vanilla extract</div><div>A pinch of nutmeg</div><div>3-4 tablespoons low carb eggnog</div><div><br /></div><div>1. Preheat oven to recommended temperature on cake mix package. Grease a 12-cup non-stick Bundt pan. </div><div><br /></div><div>2. In a large mixing bowl, combine the cake mix with the required amount of oil, eggs and nutmeg. Omit water or liquid called for on the package, and substitute the same amount of low carb eggnog in its place. Mix and bake according to package instructions. When done, turn cake out onto a wire rack and cool completely.</div><div><br /></div><div>3. To make the eggnog glaze, whisk together the zero carb powdered sweetener, vanilla, a pinch of nutmeg and 3 tablespoons of low carb eggnog in a mixing bowl until smooth and no lumps remain. Add additional eggnog, if needed, to achieve the desired consistency. If the glaze is too thin, just add a bit more powdered sweetener. </div><div><br /></div><div>4. Before serving, drizzle the eggnog glaze over the top of the cake, letting it drip down the sides. Sprinkle with nutmeg.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZI6Co_RDBPuhLPqC4koVMulBY3YWVDIC-6H2T788XHkJWr8eFGbsqYEKuVN9qe-dQcRqGowr2AhHuIcUcl8vy4Y8Ascqr3idlpo_pRkNlFVKoKZ_3Ow9n2_8jvkUW7pLSdX0umIxgHtvkgqVhFKaRw63XKOorTOnL-5QhKXpF5CvGZLqBvYwcjM5i0k/s4032/FEF92541-11E2-41F3-A9A9-D08027226A11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Eggnog Cake (sliced)" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZI6Co_RDBPuhLPqC4koVMulBY3YWVDIC-6H2T788XHkJWr8eFGbsqYEKuVN9qe-dQcRqGowr2AhHuIcUcl8vy4Y8Ascqr3idlpo_pRkNlFVKoKZ_3Ow9n2_8jvkUW7pLSdX0umIxgHtvkgqVhFKaRw63XKOorTOnL-5QhKXpF5CvGZLqBvYwcjM5i0k/w400-h300/FEF92541-11E2-41F3-A9A9-D08027226A11.jpeg" width="400" /></a></div><br /><div><i>Nutritional Information per serving (based on using King Arthur’s Keto Cake Mix): 153 calories, 10.5 g carbohydrates (8 g dietary fiber, 1.4 g sugars, 1.1 g sugar alcohols), 13 g total fat (3.1 g saturated fat, 0 g trans fat), 90 mg cholesterol, 216 mg sodium, 62.6 mg calcium, 105 mg potassium, 1 mg iron, 49 IU Vit A, 4.1 g protein. <b>Net carbs per serving: 2.5 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-76446706930179764742023-11-07T17:22:00.001-05:002023-12-08T13:54:13.135-05:00Keto Crispy Cheese Egg In a Nest<div><br /></div><div style="text-align: center;"><img alt="Keto Crispy Cheese Egg in a Nest" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCAbLoqPg6oBax3gluNvYf_84GH7hz1upNuMV-7K75iKYQFoIpjZASE-cMN8EvhjLSwjZznOlQlGiFRm_LaJXRK231nmyJBXS-_-_kwlKnR42mdBpH9kMRPzIdWycYy9y9V52tbPzGSAOZym2GmetOYBOLGddXlMytJG-SeXy6PAreFe8frE3waIZJ9Q/w400-h300/928E29B9-287E-4FC8-8BE6-E8BD4BD29821.jpeg" style="caret-color: rgb(0, 0, 238); color: #0000ee; text-align: center; text-decoration: underline;" width="400" /></div><div><div style="text-align: center;"><span style="color: #0000ee;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); caret-color: rgb(0, 0, 238);"><u><br /></u></span></span></div>Cheese is a familiar addition to a traditional Egg in a Nest, but what about super crispy, crunchy cheese? This method of cooking allows the cheese in the pan to sizzle and crisp up, adding an unforgettable texture and flavor to this favorite breakfast food. For best results, use a nonstick skillet. You can use any aged cheese. My favorite is sharp cheddar.<div><br /></div><div><b>Keto Crispy Cheese Egg In a Nest</b></div><div><i>Makes 1 serving</i></div><div><br /></div><div>1 slice of low carb bread, with a hole cut out of the center</div><div>1 large egg</div><div>1½ ounces cheddar, shredded</div><div>Salt and pepper</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjxoJ1ACelbzjEnh1sx52vZT_9yRkLuvI-l04Clouf2GIxErXzsYVlvpaySJ1qceO1zYUsC6hxThsu10ah5jyB3CgxYbErmx4gCj4Qpv3L5gthZc_pIAbGU0iT83GTh0I6-o2fVXa0apKM3pFs-aJI45u8sDWw_9OOd4_q3oCWVOUXqS-NQi9TF8ux58/s1024/5998876E-A795-41E8-A3E3-ECD458D0B0EB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Step by step Process" border="0" data-original-height="1024" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjxoJ1ACelbzjEnh1sx52vZT_9yRkLuvI-l04Clouf2GIxErXzsYVlvpaySJ1qceO1zYUsC6hxThsu10ah5jyB3CgxYbErmx4gCj4Qpv3L5gthZc_pIAbGU0iT83GTh0I6-o2fVXa0apKM3pFs-aJI45u8sDWw_9OOd4_q3oCWVOUXqS-NQi9TF8ux58/w400-h400/5998876E-A795-41E8-A3E3-ECD458D0B0EB.jpeg" width="400" /></a></div><br /><div></div><div>1. Preheat a nonstick skillet to medium to medium-high. Sprinkle a bit more than 1/3 of the shredded cheese onto the preheated skillet.</div><div><br /></div><div>2. When it starts to sizzle, place a piece of low carb bread on top.</div><div><br /></div><div>3. Crack an egg into the hole and sprinkle with salt and pepper.</div><div><br /></div><div>4. Sprinkle more cheese on top of the bread and egg, reserving some for serving. Cover the skillet to allow the cheese over the top to melt a bit.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8A8Rl3G-qiJO-VxLrr0kjGaM8vjcbj_a1ou5E4mu_XdZLFETSgauxNfmrDq9Jjo-Ix2Nedesbpra4SGaRz1JilBiYNZo46wu6XcXuNoC-qt3eRgol78m5OUMBjeXwkVpMhehUnNzX57OO0hu9WA5mLEqnMhiEhGNvN5zwIPQsaZfn65CnBOx8lF1A7uU/s4032/FC2E7011-54B1-4683-AA1E-BB094681A8E5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Flip when cheese is crispy" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8A8Rl3G-qiJO-VxLrr0kjGaM8vjcbj_a1ou5E4mu_XdZLFETSgauxNfmrDq9Jjo-Ix2Nedesbpra4SGaRz1JilBiYNZo46wu6XcXuNoC-qt3eRgol78m5OUMBjeXwkVpMhehUnNzX57OO0hu9WA5mLEqnMhiEhGNvN5zwIPQsaZfn65CnBOx8lF1A7uU/w300-h400/FC2E7011-54B1-4683-AA1E-BB094681A8E5.jpeg" width="300" /></a></div><br /><div>5. Once the cheese on the bottom is golden brown and crispy, flip and continue cooking until the cheese on the flip side is crispy and the egg is done to your liking. To serve, sprinkle reserved cheese over the top to melt. Enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AIB-m9upfOoBjZy4k3HFyPN-E3XhhWf3-hOUSjOdbd1F_JbSqpHtQxFaOQDcjGVW7d95rlTxdD3olLUol9Qzl_Jt_c9AxqLr0WmMdh5t3rDgZrJUGgXHjXi6WzyZPTzkbeGk1bT8GnqBe7VITkE4oUA7WdkbsND-b5DnBhUCTVuUDYppRxY2PwGOc4g/s4032/28BE2B9E-82D5-45A6-A1A3-337E25A2184F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crispy Cheese Egg in a Nest (cooked)" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AIB-m9upfOoBjZy4k3HFyPN-E3XhhWf3-hOUSjOdbd1F_JbSqpHtQxFaOQDcjGVW7d95rlTxdD3olLUol9Qzl_Jt_c9AxqLr0WmMdh5t3rDgZrJUGgXHjXi6WzyZPTzkbeGk1bT8GnqBe7VITkE4oUA7WdkbsND-b5DnBhUCTVuUDYppRxY2PwGOc4g/w400-h300/28BE2B9E-82D5-45A6-A1A3-337E25A2184F.jpeg" width="400" /></a></div><br /><div><i>Nutritional Information (may vary, depending on the low carb bread used): 349 Calories, 1.4 g carbohydrate (1 g dietary fiber, 1.2 g sugars), 27.3 g total fat (11.6 g saturated fat, 0 g trans fat), 310 mg cholesterol, 448 mg sodium, 345.6 mg calcium, 129 mg potassium, 2 mg iron, 318 IU Vit A, 24.8 g protein. <b>Net carbs per serving: 0.4 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-45606893709238126032023-11-02T11:41:00.003-04:002023-12-02T13:44:13.300-05:00Keto Tater Tots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hAN6nnqnZZ-qb1QhDsn8LOoIcZ2ISM5DNcnFMeLXfIRHTHuQlCnPkSPwDZ6uPBJjADX2jnbXXNjNJCdyoqbgDgWgiM1_FH8BMn40cbHq8ATlLYYCFTPGHeuU8f7bI9WBKhLjb-vzuDlvRMLqS0TR_E0gUpnNi4Q43xqYYYAoGlV1j7RJ-b4hPn9RJhY/s2759/B8C1A710-B6E6-4633-9B06-4CBDD7923253.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2759" data-original-width="2002" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hAN6nnqnZZ-qb1QhDsn8LOoIcZ2ISM5DNcnFMeLXfIRHTHuQlCnPkSPwDZ6uPBJjADX2jnbXXNjNJCdyoqbgDgWgiM1_FH8BMn40cbHq8ATlLYYCFTPGHeuU8f7bI9WBKhLjb-vzuDlvRMLqS0TR_E0gUpnNi4Q43xqYYYAoGlV1j7RJ-b4hPn9RJhY/w290-h400/B8C1A710-B6E6-4633-9B06-4CBDD7923253.jpeg" width="290" /></a></div><br /><div>You won’t believe these “tater tots” are potato-free! Their taste and texture is spot on! Crunchy on the outside and tender on the inside. Dip them in sugar free ketchup and relive a taste from your childhood. There are a lot of faux-tato tot recipes out there, and I’ve made quite a few, but this recipe is my favorite, by far. So simple and requiring only a few ingredients, plus some spices you already have in your cabinet. Make dinner fun tonight!!</div><div><br /></div><div><b>Keto Tater Tots</b></div><div><i>Makes 2 servings</i></div><div><br /></div><div>6 ounces frozen riced cauliflower (about 2 cups)</div><div>½ cup whole milk cottage cheese (4%)</div><div>1/4 teaspoon salt</div><div>Ground pepper to taste</div><div>1/8 teaspoon garlic powder</div><div>1/8 teaspoon onion powder</div><div>1/8 teaspoon paprika (I used sweet paprika, but smoked paprika would be good too)</div><div>2 tablespoons + 1/3 cup pork rind panko</div><div><br /></div><div>1. Cook riced cauliflower in a skillet over medium heat until thawed and beginning to be tender. Remove to a plate, covered with a paper towel, and allow the excess liquid to wick away.</div><div><br /></div><div>2. Meanwhile, blitz the cottage cheese in a food processor or blender until smooth. Transfer to a bowl and add the salt, pepper, garlic powder, onion powder, paprika and 2 tablespoons pork rind panko. Stir to combine.</div><div><br /></div><div>3. Add the cooled cauliflower and stir to combine. Form mixture into tots, roll them in the remaining 1/3 cup pork rind panko that has been spread in a layer on a plate and place them on a baking sheet that has been greased well. Spray the top of each tot with cooking spray or brush lightly with avocado oil.</div><div><br /></div><div>4. Bake in a 450°F oven for about 20 minutes (in a convection oven or air fryer, cook at 425°F), turning each tot over halfway through cooking. Continue baking until lightly browned. Remove from oven and allow the tots to cool on the baking pan for a few minutes to firm up a bit. Serve with sugar-free ketchup, if desired. Enjoy! </div><div><br /></div><div>5. Storage: These are best served immediately, but leftovers can be stored in a covered container in the refrigerator and reheated on a baking sheet in a 375°F oven for 10 to 12 minutes, or until heated through and the pork rind panko coating crisps up.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltcayH8SFiCc1z8R1Q_-L10V367XGKsJ6jV4mdNg-QGvN1UniYNJJAFUHKs9rSzHaMI-i6stJlhD_Rh9bVRDpcPMcGpH_JBkq4Pfjm4lLfAGzC9XJZ5E_PZwDq7zLPoV8qTPauKFYPPrIwlC1NIzm6ERg8HxFljN_woZSjObTxlyt3iSEvhQqfBHBpXI/s4032/6317C997-C644-41B3-A092-16BA55082370.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltcayH8SFiCc1z8R1Q_-L10V367XGKsJ6jV4mdNg-QGvN1UniYNJJAFUHKs9rSzHaMI-i6stJlhD_Rh9bVRDpcPMcGpH_JBkq4Pfjm4lLfAGzC9XJZ5E_PZwDq7zLPoV8qTPauKFYPPrIwlC1NIzm6ERg8HxFljN_woZSjObTxlyt3iSEvhQqfBHBpXI/w400-h300/6317C997-C644-41B3-A092-16BA55082370.jpeg" width="400" /></a></div><br /><div><i>Nutritional Information per serving (½ recipe): 121 calories, 6.8 g carbohydrates (2.1 g dietary fiber, 3.6 g sugars), 5 g total fat (2.5 g saturated fat, 0 g trans fat), 25 mg cholesterol, 675 mg sodium, 60.9 mg calcium, 6 mg potassium, 65 IU Vit A, 42 mg Vit C, 13.6 g protein. <b>Net carbs per serving: 4.7 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the authors permission.</font> </div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-59793760822962058372023-07-12T14:39:00.001-04:002023-12-02T13:49:32.161-05:00Keto Shortcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDhGtoDfr0SkmDIs0N6F8EeW43WYkRIE2Q-vgsWpP875SbzMVf6jH8KIQz0Ew5DbCoa-WZjqUrVXMTlwaHbuEsemSEr6S3GTCZJdX2XtNylF6HjQOwqYDX0WvsAW302zRyutoY8Shjptq7Pbzzg7XwIFgi-0k9SS3U9felZW8OdBbPY9QJeiIYRqDvME/s4032/7D5F3861-B8BB-45B8-AB39-744625F3D7F3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Shortcakes" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDhGtoDfr0SkmDIs0N6F8EeW43WYkRIE2Q-vgsWpP875SbzMVf6jH8KIQz0Ew5DbCoa-WZjqUrVXMTlwaHbuEsemSEr6S3GTCZJdX2XtNylF6HjQOwqYDX0WvsAW302zRyutoY8Shjptq7Pbzzg7XwIFgi-0k9SS3U9felZW8OdBbPY9QJeiIYRqDvME/w300-h400/7D5F3861-B8BB-45B8-AB39-744625F3D7F3.jpeg" width="300" /></a></div><br /><div>Strawberry Shortcake is a summer tradition! Some people like theirs on a biscuit but, when I was growing up, we bought the little packaged shortcake cups often displayed near the strawberries in the summer months (see image below). They were light sponge cakes with a hint of lemon that soaked up the juices from the berries. I set out to recreate those iconic snack cakes and have succeeded with this recipe! These lightly sweet mini cakes are soft, have a light and airy texture and, if baked in a shortcake pan (as pictured), are nearly identical to the shortcakes I remember. Of course, if you don’t have a shortcake baking pan, just use a regular muffin pan. Piled high with berries and cream, this is a summer treat everyone will enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jz_L9EsYL4FIiLCIb3zm8u30XuxxAyQa0nob_sQfjhN0vjUAfaGFqTfcig-r8K-7HvZzwLh7g_MelJIZyJSt_FLbpDSXENIgKNXCHwU2ptIgiutY95IoMIuTxc6OAJqd5mqtwLlFIv1onyXEWgW5L3THE1wVkyTyDlmpuxvOQiAL9r2C_AC9MfgNeE8/s2046/C50A2CA8-03E3-4F45-BE5D-F8E762C75CF3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Store bought vs. Homemade Shortcakes" border="0" data-original-height="1160" data-original-width="2046" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jz_L9EsYL4FIiLCIb3zm8u30XuxxAyQa0nob_sQfjhN0vjUAfaGFqTfcig-r8K-7HvZzwLh7g_MelJIZyJSt_FLbpDSXENIgKNXCHwU2ptIgiutY95IoMIuTxc6OAJqd5mqtwLlFIv1onyXEWgW5L3THE1wVkyTyDlmpuxvOQiAL9r2C_AC9MfgNeE8/w400-h226/C50A2CA8-03E3-4F45-BE5D-F8E762C75CF3.jpeg" width="400" /></a></div><br /></div><div><b>Keto Shortcakes</b></div><div><i>Makes 6 shortcakes (or muffins)</i></div><div><br /></div><div>3 eggs</div><div>2 tablespoons lemon juice</div><div>1/4 cup heavy cream</div><div>½ teaspoon vanilla extract</div><div>1/4 teaspoon lemon extract</div><div>6 tablespoons Swerve Confectioners or LaKanto Powdered Monkfruit sweetener </div><div>1/4 cup coconut flour</div><div>1/4 cup almond flour (or substitute an additional 1 TB coconut flour for nut free)</div><div>1 tablespoon unflavored whey protein powder</div><div>1½ teaspoons baking powder</div><div>1/4 teaspoon baking soda</div><div>1/4 teaspoon salt</div><div><br /></div><div><i>Suggested Topping:</i></div><div>1 pint fresh strawberries, cut into fourths</div><div>1 tablespoon allulose or an erythritol-based powdered sweetener </div><div>Serve with whipped cream</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm_441TrsyddiXRpG9I8mhJUtNbdoIezAxM9qTBhtC8HB6LZ6YvP2hDk3MMGWKy0pE02OmCRlhD9qPWf687uMuG163GaU6bNZ5bp5s-KabNvLkj-ORTH92LqCP1Dxr8fJsfwVZFkZBrIWnY5YGyuf59nSVS2iZHs1kclNpfLUGabIfeytflkjyQGo-E0/s1024/567BF6E9-BA84-497F-BD7C-45D94B2687E0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm_441TrsyddiXRpG9I8mhJUtNbdoIezAxM9qTBhtC8HB6LZ6YvP2hDk3MMGWKy0pE02OmCRlhD9qPWf687uMuG163GaU6bNZ5bp5s-KabNvLkj-ORTH92LqCP1Dxr8fJsfwVZFkZBrIWnY5YGyuf59nSVS2iZHs1kclNpfLUGabIfeytflkjyQGo-E0/w400-h400/567BF6E9-BA84-497F-BD7C-45D94B2687E0.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>1. Spray a muffin pan with nonstick spray. Preheat overnight to 350 degrees F.</div><div><br /></div><div>2. Place eggs, lemon juice, cream, vanilla extract, lemon extract and confectioners sweetener into a large bowl. Using an electric mixer, blend until combined or whisk by hand vigorously until well aerated.</div><div><br /></div><div>3. In a small bowl, whisk together the coconut flour, almond flour, whey protein powder, baking powder, baking soda and salt until no lumps remain. Add the dry ingredients into the wet ingredients all at once and mix on low, then increase to medium speed. Scrap down the sides of the bowl and blend again. Once well combined, evenly pour the batter into the prepared baking pan or into each muffin cup (¾ full).</div><div><br /></div><div>4. Bake for 20 to 24 minutes, or until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes before removing the cakes or muffins to a wire rack to cool completely.</div><div><br /></div><div>5. Meanwhile, sprinkle allulose or your sweetener of choice over the strawberries, stir to coat the berries and allow to sit at room temperature for about 30 minutes. To serve, top the cake with strawberries and whipped cream. Enjoy!</div><div><br /></div><div>6. Storage: These cakes can be stored at room temperature for 2 days, or refrigerate for longer. They can also be well wrapped and frozen up to 3 months. They are best served at room temperature.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzR6tCe31AaOQlOEtwOnw0mc33EUNa60KVkri_UJmkSSL1xlFKv5N7RCYeKmGPovegb5NQKeQxTZ45oZO6coNAUJemZtaSPlLuffbIANs2cD4h6z6dH8acgPfjMIlycqN1lmYR10mhT9jTSXgS3AB-PNVtR26m6nObZSEwpVgZ9m-PnrJMr4LhaO5dVbM/s3807/CF09C016-F964-41B7-916F-B313A71E8BAB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Custard Filled Shortcake" border="0" data-original-height="2855" data-original-width="3807" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzR6tCe31AaOQlOEtwOnw0mc33EUNa60KVkri_UJmkSSL1xlFKv5N7RCYeKmGPovegb5NQKeQxTZ45oZO6coNAUJemZtaSPlLuffbIANs2cD4h6z6dH8acgPfjMIlycqN1lmYR10mhT9jTSXgS3AB-PNVtR26m6nObZSEwpVgZ9m-PnrJMr4LhaO5dVbM/w400-h300/CF09C016-F964-41B7-916F-B313A71E8BAB.jpeg" width="400" /></a></div><br /><div><i>Nutritional Information per mini cake (no topping): 106 calories, 4.6 g carbohydrate (1.8 g dietary fiber, 0.6 g sugars, 1 g sugar alcohols), 8.3 g total fat (4 g saturated fat, 0 g trans fat), 106 mg cholesterol, 208 mg sodium, 103 mg calcium, 249 mg potassium, 1 mg iron, 81 IU Vit A, 2 mg Vit C, 4.4 g protein. <b>Net carbs per serving: 1.8 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font> </div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-68724582543753969882023-07-01T14:47:00.001-04:002023-12-02T13:55:16.796-05:00Keto Bacon and Cheese Dutch Baby Pancake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9jTvDgptzMYXIhJhXgWdNWuCd9NVPo8DOSv47IAZXzXpKhHb8V9LpBerLU-GE9PexHGVaw8FAt7yRCSFh4WC-kZWpStk9gg4RNlxTD6YgdFiLfh5ZRlhbpr8Dzz6nRmXZlmHRR1bUyY5rUc3DfeA60XFzHvGMeeHUDyN2BO47Wv903rSOmvE3akipCA/s4032/635FA5B6-8C57-4785-9ABA-E046A816DD49.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Bacon and Cheese Dutch Baby Pancakes" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9jTvDgptzMYXIhJhXgWdNWuCd9NVPo8DOSv47IAZXzXpKhHb8V9LpBerLU-GE9PexHGVaw8FAt7yRCSFh4WC-kZWpStk9gg4RNlxTD6YgdFiLfh5ZRlhbpr8Dzz6nRmXZlmHRR1bUyY5rUc3DfeA60XFzHvGMeeHUDyN2BO47Wv903rSOmvE3akipCA/w400-h300/635FA5B6-8C57-4785-9ABA-E046A816DD49.jpeg" width="400" /></a></div><br /><div>This fluffy, puffy egg pancake is baked in the oven in a preheated, hot skillet. When it comes out of the oven, it is impressive! I use a 6-inch cast iron skillet, which imparts a higher rise and nice crust. Similar to a puffy omelet, but so much easier to make.</div><div><br /></div><div><b>Keto Bacon and Cheese Dutch Baby Pancake</b></div><div><i>Makes 1 serving</i></div><div><br /></div><div>1 tablespoon unsalted butter</div><div>6 inch heatproof skillet</div><div>2 large eggs</div><div>2 tablespoons heavy cream</div><div>2 tablespoons water</div><div>2 tablespoons almond flour (or 1 tablespoon coconut flour for nut free)</div><div>Salt and pepper to taste</div><div>2 slices cooked bacon, chopped</div><div>1 ounce cheddar cheese, shredded</div><div>Sugar free maple syrup (optional)</div><div><br /></div><div>1. Placed the 1 tablespoon of unsalted butter into your skillet. Place the skillet into the oven and preheat to 400°F.</div><div><br /></div><div>2. Meanwhile, whisk together the eggs, cream, water, almond flour, salt, and pepper. You can do this in a blender or food processor for an extra fluffy pancake.</div><div><br /></div><div>3. When the oven and pan are preheated, swirl the melted butter all around the bottom and sides of the skillet. Pour the egg mixture into the hot skillet. Sprinkle the chopped bacon and cheese on top. Return the skillet to the oven and bake for 14 minutes until puffy and golden.</div><div><br /></div><div>4. Remove the skillet from the oven and use a sharp knife to loosen the pancake from the sides of the pan. Transfer the pancake to a serving plate and drizzle sugar-free maple syrup on top, if desired. Eat it immediately. The pancake will deflate as it cools.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOvgFlt9lLlnq8Z6_C8qowPLVlqtaqgghyUWEnvQK5hQZPuRufb4Kk2iVDf3ISVJIDvKHUFp0xlmyehXAyelZ6F-CSVZi3JdjzuRYDPlopMC2BoyiPwvCEyZTsAUpf2sXnk7XjwH78s0O6zj3k2GXDWhhaWeVFLLD5dzodhX71yrIQF-DetkxUVvOum4/s3504/3B07DEB4-ED96-4C21-89E6-C921B8521BDB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cooked Keto Dutch Baby Pancake" border="0" data-original-height="3504" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOvgFlt9lLlnq8Z6_C8qowPLVlqtaqgghyUWEnvQK5hQZPuRufb4Kk2iVDf3ISVJIDvKHUFp0xlmyehXAyelZ6F-CSVZi3JdjzuRYDPlopMC2BoyiPwvCEyZTsAUpf2sXnk7XjwH78s0O6zj3k2GXDWhhaWeVFLLD5dzodhX71yrIQF-DetkxUVvOum4/w345-h400/3B07DEB4-ED96-4C21-89E6-C921B8521BDB.jpeg" width="345" /></a></div><br /><div><i>Nutritional Information per serving (entire recipe): 618 calories, 2.5 g carbohydrate (0.9 g dietary fiber, 0.4 g sugars), 56.7 g total fat (27 g saturated fat, 0 g trans fat), 491 mg cholesterol, 723 mg sodium, 270.4 mg calcium, 276 mg potassium, 2 mg iron, 480 IU Vit A, 26.8 g protein. <b>Net carbs per serving: 1.6 grams</b></i></div><div><br /></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-65548985847039358562023-06-24T14:13:00.001-04:002023-12-02T13:55:35.443-05:00Summer Vegetable Stir Fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6HDhhmPTSGEor2zUfyt5JRQolP2xcA5Ryj_Ps1J2P4V2FoSsrbn457CrhafKXmABPaFI-93LGzxvCy94MWm0XzZcMU_d2Oo3AoBUEF_p_PzxTCq4iOkRgDhbr7d0m8gG2KyuRn732HWV0gzxqBU_e97IIIe917kT7HSQdyevpvx_LBSGQy8rFW0JZmE/s4032/BAC2BCF3-760F-458B-8842-FC5E2FB1544A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Summer Vegetable Stir Fry" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6HDhhmPTSGEor2zUfyt5JRQolP2xcA5Ryj_Ps1J2P4V2FoSsrbn457CrhafKXmABPaFI-93LGzxvCy94MWm0XzZcMU_d2Oo3AoBUEF_p_PzxTCq4iOkRgDhbr7d0m8gG2KyuRn732HWV0gzxqBU_e97IIIe917kT7HSQdyevpvx_LBSGQy8rFW0JZmE/w400-h300/BAC2BCF3-760F-458B-8842-FC5E2FB1544A.jpeg" width="400" /></a></div><br /><div>This is a dish we make often in the summer, utilizing the myriad of local summer vegetables available in the Farmer’s Markets. It’s a quick and easy stir fry that is fresh and delicious!</div><div><br /></div><div><b>Summer Vegetable Stir Fry</b></div><div><i>Makes 2-3 servings</i></div><div><br /></div><div>Cooked bratwurst, kielbasa or other cooked sausage </div><div>1 small yellow zucchini or yellow summer squash</div><div>1 small green zucchini</div><div>½ onion</div><div>1 small Roma tomato</div><div>2 ounces cheese (cheddar, Parmesan or whatever is on hand)</div><div>Salt and pepper to taste</div><div><br /></div><div>Optional Additions:</div><div>1-2 tablespoons tomato paste</div><div>1/4 cup heavy cream</div><div><br /></div><div>1. Cut up the cooked sausage into cubes. Cube the yellow and green zucchini, onion, and tomato. Shred the cheese. Set aside.</div><div><br /></div><div>2. Sauté the onions and sausage in a nonstick skillet over medium heat until the sausage begins to color and the onion is translucent and beginning to brown.</div><div><br /></div><div>3. Add the zucchini and sauté, stirring occasionally, until it begins to soften and pick up some color. Add some salt and pepper to season the vegetables.</div><div><br /></div><div>4. At the very end of cooking, add the chopped tomatoes and shredded cheese. When you stir in the tomatoes, they released their juices, which mixes with melted cheese to make a light sauce. If you want a saucier dish, add the optional tomato paste and heavy cream; stir to incorporate.</div><div><br /></div><div>5. Taste and adjust seasoning if needed. Serve immediately.</div><div><br /></div><div><i>Nutritional Information per serving (1/3 of recipe, not including optional additions): 351 calories, 8.9 g carbohydrate (1.8 g dietary fiber, 4.1 g sugars), 27.9 g total fat (12.2 g saturated fat, 0 g trans fat), 67 mg cholesterol, 1156 mg sodium, 151.2 mg calcium, 235 mg potassium, 107 IU Vit A, 15 mg Vit C, 15.3 g protein. <b>Net carbs per serving: 7.1 grams.</b></i></div><div><br /></div><div><font size="1">Recipe and Photo by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-9465044142378178192023-06-12T16:51:00.001-04:002023-12-02T13:54:24.566-05:00Keto Black and White Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-9YTZ-skXY7WSLNSD7ooR08S3W3wYc0wc4dxb8-9y-37vGuARWIMGZqUbngL6zjB9OkjIEH3n-thNdpVHAjI4oi7g3odI9hEl9-S3YBkY7RBAmYGSL8XPC5WmPwY7t_AGOJTM3xVCmBrfyz9Ergu3J72bRKChdZ9xCAW3_x8wYsQ2EvOq_y-WNdJ9n8/s4032/A99CF400-BFAE-4146-B5A2-7E977E281C0C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Black and White Cookies" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-9YTZ-skXY7WSLNSD7ooR08S3W3wYc0wc4dxb8-9y-37vGuARWIMGZqUbngL6zjB9OkjIEH3n-thNdpVHAjI4oi7g3odI9hEl9-S3YBkY7RBAmYGSL8XPC5WmPwY7t_AGOJTM3xVCmBrfyz9Ergu3J72bRKChdZ9xCAW3_x8wYsQ2EvOq_y-WNdJ9n8/w300-h400/A99CF400-BFAE-4146-B5A2-7E977E281C0C.jpeg" width="300" /></a></div><br /><div>I’ve been trying for years to create an authentic, sugar free, Black and White cookie. Well, this is it! In this recipe, I start with raw macadamia nuts and process them in a food processor (or blender) to make smooth and creamy macadamia nut butter. This is the key to making these light, puffy, tender and cake-like cookies, which are the base of this iconic cookie. I chose macadamia nuts for the base of my cookie batter because they are the lowest carb and highest fat of all the nuts, mild in flavor, plus they’re much lower in oxalates, minimizing the need for almond flour. This cookie is a dream come true!</div><div><br /></div><div><b>Keto Black and White Cookies</b></div><div><i>Makes 18 cookies</i></div><div><br /></div><div><i>Cookies:</i></div><div>1½ cups raw macadamia nuts</div><div>2 large eggs</div><div>1 tablespoon unsalted butter, very soft or melted</div><div>1 teaspoon lemon juice</div><div>1½ teaspoons vanilla extract </div><div>¾ cup powdered low carb sweetener (I used Confectioners LaKanto Monkfruit sweetener)</div><div>1/4 cup almond flour</div><div>1½ tablespoons oat fiber powder (not oat flour!)</div><div>2 tablespoons coconut flour</div><div>1 tablespoon unflavored whey protein powder</div><div>1 teaspoon baking powder</div><div>1/4 teaspoon baking soda</div><div>A pinch of salt</div><div>1-2 tablespoons water, only if needed!</div><div><br /></div><div><i>Glaze:</i></div><div>1½ cups powdered low carb sweetener* (see note)</div><div>1 tablespoon vegetable glycerin or liquid allulose (it adds shine to the glaze, omit if you don’t have any)</div><div>¾ teaspoon lemon juice</div><div>½ teaspoon vanilla extract </div><div>2-3 tablespoons water (or more, if needed)</div><div>1/4 cup unsweetened Dutch-process cocoa powder</div><div>More water for chocolate glaze, as needed</div><div><br /></div><div>1. Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.</div><div><br /></div><div>2. In a food processor or powerful blender, process the macadamia nuts until a smooth nut butter forms, scraping down the sides occasionally. Add the eggs, softened butter, lemon juice and vanilla extract. Process until the mixture is completely smooth and no lumps remain.</div><div><br /></div><div>3. Transfer the nut mixture to a large mixing bowl. Add the powdered sweetener and, using an electric mixer with the paddle attachment (if you have one), mix until the sweetener is completely incorporated.</div><div><br /></div><div>4. In a small bowl, combine the almond flour, oat fiber powder, coconut flour, whey protein powder, baking powder, baking soda and salt. All at once, add the dry ingredients to the nut mixture and mix until the ingredients are well combined. Let the batter rest for a few minutes to allow the coconut flour to absorb the liquid, then mix again. What you’re looking for is a thick, but cohesive batter that is like a thick cake batter, slightly looser than a dough. (Only if needed, add water 1 teaspoon at a time until the proper consistency is reached.)</div><div><br /></div><div>5. Using a 1½ tablespoon cookie scoop (size 40), drop the cookie batter onto the lined cookie sheet about 1½ inches apart. The cookies will spread a bit as they bake.</div><div><br /></div><div>6. Bake for 12 to 14 minutes (begin checking them at 12 minutes). Bake until they’re lightly golden and the tops are just firm and spring back slightly when touched in the center. Remove the baking sheet from the oven and allow the cookies to remain on the baking sheet for a few minutes. Remove the cookies to a wire rack to cool completely before glazing.</div><div><br /></div><div>7. To make the glaze, add the powdered sugar substitute, vegetable glycerin or liquid allulose, lemon juice, vanilla, and 2-3 tablespoons of water in a small bowl, and stir until smooth and easily spreadable. Then divide the glaze equally into two bowls. Add the cocoa powder to one and add just enough water until the consistency is the same as the vanilla glaze (adding 1 teaspoon of water at a time; it may take 3-6 teaspoons or more, judge by its consistency).</div><div><br /></div><div>8. To ice the cookies, use the flat side (bottom) of the cookie and spread each half of the cookie with one of the icings, starting with the vanilla icing. Spread the vanilla on one half of all the cookies first, then coming back later after the vanilla has hardened, and adding chocolate icing to them on the remaining half, so you avoid the colors mixing.</div><div><br /></div><div>9. Cookies can be stored at room temperature for 2-3 days, or refrigerate for longer periods, but allow the cookies to come to room temperature before enjoying. If stacking cookies in a cookie jar or storage container, place parchment paper between layers to prevent the icing from sticking.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVW9VmL1sTmn9Wzsej3PGmqCs4zz-ojDi62TYQKd0l20HX5cCcFA6uKFWMHKLogYGvv3HXqh1xIngbcgWfe2RPvrVgvGtObmpPnW_zDSyElOWMxd5UKunT_wb98yy4G0ZrsEBKZ7j3FxxwfUAnQdGkkyLtIvvPcp-G9RIi8eT5gveKP0F2jgVGdEoHpU/s4032/C2E46889-89C6-40ED-9C7F-8F5BA4C754D8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Spread vanilla frosting first, then spread chocolate frosting last" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVW9VmL1sTmn9Wzsej3PGmqCs4zz-ojDi62TYQKd0l20HX5cCcFA6uKFWMHKLogYGvv3HXqh1xIngbcgWfe2RPvrVgvGtObmpPnW_zDSyElOWMxd5UKunT_wb98yy4G0ZrsEBKZ7j3FxxwfUAnQdGkkyLtIvvPcp-G9RIi8eT5gveKP0F2jgVGdEoHpU/w300-h400/C2E46889-89C6-40ED-9C7F-8F5BA4C754D8.jpeg" width="300" /></a></div><br /><div>*Notes: You can use an erythritol-based powdered sweetener (best option), such as Confectioners LaKanto Monkfruit sweetener. But because of the slight cooling effect, some people put off by that sensation might wish to use powdered allulose for the glaze. Allulose doesn’t have a cooling affect or aftertaste. If you can’t find powdered allulose, you can powder it yourself in a food processor. But NOTE: Allulose doesn’t absorb liquid in the same way as erythritol. Use less liquid, if using allulose. Also, icing made with allulose really doesn’t set up. It remains soft and sticky. Tastes delicious, but if you want to store them on top of each other in a cookie jar, don’t use allulose. </div><div><br /></div><div><i>Nutritional Information per cookie (with glaze): 106 calories, 6.1 g carbohydrate (1.8 g dietary fiber, 0.6 g sugars, 2.4 g sugar alcohols), 10.2 g total fat (2.1 g saturated fat, 0 g trans fat), 22 mg cholesterol, 87 mg sodium, 15.8 mg calcium, 71 mg potassium, 1 mg iron, 15 IU Vit A, 2 g protein. <b>Net carbs per serving: 1.9 grams</b></i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-1780358077486123762023-05-20T20:02:00.001-04:002023-12-02T13:56:18.427-05:00Keto Dairy Milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQghWH9JrM16eUB9RBaJb4SCH4nM0ibxJAokbu0OyFOlZm9cLFBbM2TuDcQp22L0UbphL-6AFUDKSB0ehxwwGcrv8omk3EBYIs2bWirRrIuGUBqvVDTBdPU0nIy-ZFi2NZWY15jE5PDANHm3Ly5OdoSsRasQpDUqte9G4H9i_S20T9M2G7QyqZc-04XE/s1483/F5369188-A7BE-46C4-B2BC-179C672259D0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Dairy Milk" border="0" data-original-height="1483" data-original-width="1277" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQghWH9JrM16eUB9RBaJb4SCH4nM0ibxJAokbu0OyFOlZm9cLFBbM2TuDcQp22L0UbphL-6AFUDKSB0ehxwwGcrv8omk3EBYIs2bWirRrIuGUBqvVDTBdPU0nIy-ZFi2NZWY15jE5PDANHm3Ly5OdoSsRasQpDUqte9G4H9i_S20T9M2G7QyqZc-04XE/w345-h400/F5369188-A7BE-46C4-B2BC-179C672259D0.jpeg" width="345" /></a></div><br /><div>I love the taste of real dairy milk with a homemade keto cookie or slice of sugar free cake. I find the low carb, nut milk alternatives are just not appealing or satisfying for drinking. In the past, I have purchased and enjoyed some keto milk, but every company that has tried to introduce keto milk on the market has failed and quickly discontinue it. Regular cow’s milk is not an option, due to its high carb and sugar content (12g per cup). Fairlife brand is a lower carb option (6g per cup), but that’s still too high for me to drink by the glassful. So I decided I’d better try making my own low carb, real dairy milk and, after some experimentation, this recipe is the winner! It has enough real dairy in it to give it the taste of real milk, but without the carbs!! It’s a good source of calcium and great for drinking and cooking!</div><div><br /></div><div><b>Keto Dairy Milk</b></div><div><i>Makes 1 pint (2 servings)</i></div><div><br /></div><div>1 cup unsweetened nut milk of choice (I used homemade macadamia nut milk)</div><div>1/4 cup water</div><div>1/4 cup heavy cream</div><div>½ cup Fairlife brand Whole Milk</div><div>A tiny pinch of salt</div><div>1-2 drops vanilla extract</div><div>1-2 drops monkfruit extract or stevia</div><div><br /></div><div>Mix all of the ingredients together and stir to combine. Refrigerate in a glass container for up to a week. (This recipe can be doubled to make a quart.)</div><div><br /></div><div></div><div></div><div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8Me3Q-IrdPeUstHW6HIvJ4ushilUA19EMe1cahEA_wUiwy-JFQxsFxnwK2H0NO9zkcp8E7I0-FSoo5mBctJOMjrExJbQ6PJngE8RYhhcEWLWbLX9nMKISlpiJ3o4nfKfUXhR9CjUpHfQgvHuqwDBFLMlK8BUt2cSQts9T7WQWiIF_tbqsiSB5oWh3q8/s1540/C61F5D44-439D-451C-BA12-A1EB35303928.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fairlife Whole Milk" border="0" data-original-height="1525" data-original-width="1540" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8Me3Q-IrdPeUstHW6HIvJ4ushilUA19EMe1cahEA_wUiwy-JFQxsFxnwK2H0NO9zkcp8E7I0-FSoo5mBctJOMjrExJbQ6PJngE8RYhhcEWLWbLX9nMKISlpiJ3o4nfKfUXhR9CjUpHfQgvHuqwDBFLMlK8BUt2cSQts9T7WQWiIF_tbqsiSB5oWh3q8/w320-h317/C61F5D44-439D-451C-BA12-A1EB35303928.jpeg" width="320" /></a></div><br /><div></div><div>Nutritional Information per 1 cup: 166 calories, 2.1 g carbohydrate (0.3 g dietary fiber, 1.7 g sugars), 15 g total fat (8.7 g saturated fat, 0 g trans fat), 48 mg cholesterol, 70 mg sodium, 103.4 mg calcium, 15 mg potassium, 158 IU Vit A, 3.6 g protein. <b style="font-style: italic;">Net carbs per serving: 1.8 grams</b></div><div><br /></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-30336909215235540992023-05-03T19:54:00.001-04:002023-12-02T13:56:44.427-05:00Keto Dark Chocolate Pots de Crème (No cook Chocolate Mousse)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9o0lYb7QVPO5Fvg51lYBPmDujwWt6cIXu7ahbO8HTEP4NGogUMFIVezWMayOf60SHndxYQfyPa9d51iBwgrnFSFxvjOSrvLE_974sd6n5OX3gvQeNfnLsN9VVPcImlILdunQ0-8VUPkojzYcF7PcHjFqf3xCoOERzplf-Cf2e2Nz-9ABX51CqCEwYV0A/s677/4E2EABBA-50F1-413B-86A3-5FFFA34A7226.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Keto Dark Chocolate Pots de Creme" border="0" data-original-height="677" data-original-width="606" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9o0lYb7QVPO5Fvg51lYBPmDujwWt6cIXu7ahbO8HTEP4NGogUMFIVezWMayOf60SHndxYQfyPa9d51iBwgrnFSFxvjOSrvLE_974sd6n5OX3gvQeNfnLsN9VVPcImlILdunQ0-8VUPkojzYcF7PcHjFqf3xCoOERzplf-Cf2e2Nz-9ABX51CqCEwYV0A/w358-h400/4E2EABBA-50F1-413B-86A3-5FFFA34A7226.jpeg" width="358" /></a></div><br /><div>This impressive dessert may sound fancy, but it’s quick and easy to make! I love to make them for a crowd or a party because they can be made ahead of time. They’re so rich and decadent that their small size is just enough. It uses a combination of zero carb sweeteners for the best flavor and smooth texture when chilled. Instead of being overly sweet, this thick mousse is somewhere between bittersweet and semi-sweet, but you can adjust the sweetness to your own taste. This recipe makes ten, small shooter-size dessert cups.</div><div><br /></div><div><b>Keto Dark Chocolate Pots de Crème (Chocolate Mousse)</b></div><div><i>Makes 10 servings</i></div><div><br /></div><div>9 ounces 100% unsweetened chocolate chips (or baking chocolate, roughly chopped)</div><div>3 large eggs</div><div>20 drops monkfruit extract or stevia drops</div><div>¾ teaspoon stevia powder</div><div>2 tablespoons powdered erythritol sweetener </div><div>1½ teaspoons vanilla extract </div><div>A good pinch of sea salt</div><div>¾ cup almond milk, coconut milk or other low carb milk of choice</div><div>¾ cup heavy cream</div><div>½ cup allulose</div><div><br /></div><div>1. Put milk, heavy cream, and allulose into a small saucepan and bring to a boil.</div><div><br /></div><div>2. Meanwhile, placed the chocolate chips into a food processor or blender. Pulse to chop chocolate into small pieces.</div><div><br /></div><div>3. Add eggs, monkfruit extract, stevia powder, powdered erythritol, vanilla and salt. Process on low until ingredients are combined.</div><div><br /></div><div>4. While the blender or food processor is running, pour boiling hot milk mixture through the opening at the top. Process until mixture is completely smooth and all of the chocolate has melted. The hot liquid will cook the eggs.</div><div><br /></div><div>5. Divide the chocolate mixture into individual small dishes or cups (I use shooter size dessert cups) and place in the refrigerator to cool completely, about 3-4 hours. The mixture will solidify into a rich, thick, mousse-like consistency. Serve cold, and top with whipped cream, if desired.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnjuKXYIrEIQXxCsd4lRMUSvV8Yk4LWYUktQk6Q_ihj5hSXhUB5A0Bz7tF7Ql9VKBzIk3J4-mevXRDOdJznBAWGuXaALuyNKkVxM91pY5c47IrBvXKKu10viiQJAS0wSU_NbJ1Bs17U4jDFxc27R8-qBym_MvYMUk5jIhtAV9x9Ro154ep9mUW_0hJPD8/s1022/61655520-87D2-46E8-B4E7-C570D00F9004.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Shooter Size Dessert" border="0" data-original-height="1022" data-original-width="871" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnjuKXYIrEIQXxCsd4lRMUSvV8Yk4LWYUktQk6Q_ihj5hSXhUB5A0Bz7tF7Ql9VKBzIk3J4-mevXRDOdJznBAWGuXaALuyNKkVxM91pY5c47IrBvXKKu10viiQJAS0wSU_NbJ1Bs17U4jDFxc27R8-qBym_MvYMUk5jIhtAV9x9Ro154ep9mUW_0hJPD8/w341-h400/61655520-87D2-46E8-B4E7-C570D00F9004.jpeg" width="341" /></a></div><br /><div><i>Nutritional information per serving (no whipped topping): 218 calories, 8.2 g carbohydrate (4.5 g dietary fiber, 0.2 g sugars, 0.8 g sugar alcohols), 22.9 g total fat (14.2 g saturated fat, 0 g trans fat), 83 mg cholesterol, 49 mg sodium, 18.7 mg calcium, 24 mg potassium, 95 IU Vit A, 5.9 g protein. <b>Net carbs per serving: 3.7 grams.</b></i></div><div><br /></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-89057003231853502152023-03-14T17:58:00.001-04:002023-03-14T17:59:55.029-04:00Low Carb Peanut Butter and Chocolate Mousse Pie in a Jar<div><img id="id_3da6_864b_85f8_a147" src="https://lh5.googleusercontent.com/G3Frd5M6mZGOkms0iw_-9S8iAvzqwW3xvKTC9Z89oDolJteB2Bmw5mLXr-SaKCbsk98" alt="Low Carb Peanut Butter and Chocolate Mousse Pie in a Jar" title="" tooltip="" style="width: 425px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>These grab-and-go dessert cups are the perfect size! They may look small, but they deliver BIG FLAVOR and are rich and decadent! And who doesn’t love the combination of peanut butter and chocolate?</div><div><br></div><div><b>Low Carb Peanut Butter and Chocolate Mousse Pie in a Jar</b></div><div><i>Makes 6 servings</i></div><div><br></div><div><i>Peanut Butter Crumb Crust (Bottom Layer):</i></div><div>¾ cup almond flour (or sunflower seed flour for lower oxalate)</div><div>2 tablespoons unsweetened peanut butter powder</div><div>1 tablespoon powdered erythritol sweetener (Confectioners sweetener)</div><div>A pinch of salt</div><div>1 teaspoon vanilla extract</div><div>2 tablespoons refined coconut oil, melted (or unsalted butter)</div><div><br></div><div><i>Chocolate Cream Cheese Mousse (Middle Layer):</i></div><div>4 ounces cream cheese, room temperature </div><div>2 tablespoons butter, room temperature (use unsalted or salted, your preference)</div><div>1/4 cup creamy peanut butter, no sugar added</div><div>2 tablespoons unsweetened cocoa powder</div><div>2 tablespoons powdered erythritol sweetener </div><div>15 drops Monkfruit Extract (or ½ teaspoon liquid stevia), or to taste</div><div>1½ teaspoons vanilla extract </div><div>½ cup heavy cream</div><div>3 tablespoons sugar free chocolate chips, chopped (Such as Lily’s brand)</div><div><br></div><div><i>White Chocolate Peanut Butter Ganache (Top Layer):</i></div><div>1/3 cup heavy cream</div><div>1/3 cup sugar free white chocolate chips </div><div>1/4 cup creamy peanut butter, no sugar added</div><div>4 drops Monkfruit Extract or stevia</div><div>½ teaspoon vanilla extract </div><div><br></div><div>1. To make the Peanut Butter Crumb Crust: With a fork, mix together the almond flour, peanut butter powder, erythritol sweetener and salt in a medium bowl until no lumps remain (you may sift the mixture to easily remove lumps). Add the vanilla extract and melted coconut oil and stir with a fork until the mixture is coated and resembles coarse crumbs. Divide equally between six small jelly jars (4 oz) or serving dishes (about 2 generous tablespoons in each jar). Gently press down to create an even layer; set aside.</div><div><br></div><div>2. To make the Chocolate Cream Cheese Mousse: Add the room temperature cream cheese, butter, and peanut butter to a mixing bowl. With a hand-held or standing mixer, whip on high until the mixture is well combined and smooth. Add the cocoa powder, powdered sweetener, Monkfruit extract drops or stevia, vanilla extract, and heavy cream. Beat until the mousse is quite fluffy and smooth. Taste and adjust sweetening, if needed. Fold in the chopped, sugar-free chocolate chips. Divide the mousse equally between the six jars or serving dishes. </div><div><br></div><div><img id="id_1721_6b22_1cfc_f671" src="https://lh5.googleusercontent.com/GwZ5QleikkS9YXLYKis_g3y-YaTOvaVqLwyNAh3jhbQ4Yg27ZzCmU17QWT79TWZuoMg" alt="Layers of dessert cup" title="" tooltip="" style="width: 424px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>3. To make the White Chocolate Peanut Butter Ganache: Microwave the heavy cream in a heat-proof measuring cup or bowl until hot and bubbly around the edges (about 20-30 seconds on high) or heat in a small saucepan over medium heat, if not using a microwave. Pour the hot cream over the white chocolate chips in a bowl and allow to stand for several minutes. Whisk until smooth. Add the 1/4 cup peanut butter, Monkfruit extract or stevia drops, and vanilla. Whisk until the peanut butter is melted and the ganache is smooth.</div><div><br></div><div>4. While warm, pour the ganache over the chocolate mousse layer, dividing the ganache evenly among the six containers. Place the dessert cups into the refrigerator to set for two hours before serving.</div><div><br></div><div>5. To serve, you may garnish with optional whip cream, chopped chocolate, or chopped peanuts. Enjoy!</div><div><br></div><div><img id="id_bd50_3e6b_955_3d58" src="https://lh6.googleusercontent.com/bklk4nxHNojeSCgKti6K99Wx0Z6i1A-EGcICWYZ4E5g7PegrKIFUnVlAo9-QGF3egCY" alt="See pie layers in a spoonful" title="" tooltip="" style="width: 423px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div><i>Nutritional Information per serving: 457 calories, 9.7 g carbohydrate (4 g dietary fiber, 1.7 g sugars, 2 g sugar alcohols), 44.2 g total fat (21.1 g saturated fat, 0 g trans fat), 79 mg cholesterol, 119 mg sodium, 24.8 mg calcium, 56 mg potassium, 228 IU Vit A, 1 mg iron, 8 g protein. <b>Net carbs per serving: 5.7 grams</b></i></div><div><br></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-55847059288844850912023-01-30T11:54:00.001-05:002023-01-30T16:48:50.053-05:00Sugar Free Pink Grapefruit Marmalade (Low Carb, Keto)<div><img id="id_e5ce_1ed2_b0f_c4cc" src="https://lh6.googleusercontent.com/jhgCujfyW85QdXgkDWqyP1NUIQmY6O75uy81AkruWNaCMx9I59qUnp5UVwzJEzb8DCQ" alt="Sugar Free Pink Grapefruit Marmalade" title="" tooltip="" style="width: 426px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>I am loving my sugar free jams and jellies! They are easy and fun to make. When you use naturally sweet ruby red grapefruit, this marmalade is not too tart and utterly refreshing. Winter is the best time for buying citrus fruits. They are in season and at their peak of sweetness! This grapefruit marmalade is delicious served on low carb bread, crackers and pancakes, but it’s also excellent mixed with sugar free BBQ sauce and used as a glaze on ribs, chicken or pork tenderloin. </div><div><br></div><div><b>Sugar Free Pink Grapefruit Marmalade </b></div><div><i>Makes 4-5 half-pint jars</i></div><div><br></div><div>5-6 large red grapefruit, <a href="https://www.marthastewart.com/1512359/supreming-citrus" id="id_9e96_2268_92f5_582e" target="_blank">supremed</a> (all rind and membrane removed and discarded)</div><div>2 tablespoons bottled lemon juice</div><div>3 teaspoons calcium water (see Step #1)</div><div>1 cup allulose (or substitute ½ cup allulose-based honey + ½ cup granulated allulose)</div><div>4 teaspoons Pomona’s Universal Pectin powder (made especially for low to no sugar jams)</div><div><br></div><div><img id="id_d139_7bae_a97d_265c" src="https://lh4.googleusercontent.com/TrGTnQSnenIBI1c3uKZCx2yVWC2ouwvWUMux_Ic9Ds38F73r4oNBcplIKDCdJtNN9mk" alt="Grapefruit Marmalade on a keto biscuit" title="" tooltip="" style="width: 426px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div>1. Before you begin, prepare the calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet that comes in the box of Pomona’s Universal Pectin) with ½ cup water in a small jar with a lid. Shake well. (Extra calcium water can be stored in the refrigerator indefinitely for future use.)</div><div><br></div><div><img id="id_f5c6_ecd7_7a51_4de9" src="https://lh6.googleusercontent.com/5f-Z_sOzyknERB9-43-c2SJfuRAAwa_dbsmI69qo7oZ5kXmX-CKuF0TqWXMcF24-cXQ" alt="Pomona’s Universal Pectin" title="" tooltip="" style="width: 422px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div>2. Wash your canning jars, lids and bands. Place jars in a stock pot or canner, filled with water about 2/3 full, and bring to a boil. Boil for 10 minutes to sterilize your jars. Turn off the heat, cover, and keep jars in the hot water until ready to use. Place lids and bands in water in a small saucepan, cover and heat to simmer. Turn off heat and keep lids in the hot water until ready to use.</div><div><br></div><div>3. Cut away the rind and section the grapefruit, discarding all of the membrane and rind. Break the grapefruit sections into chunks and place them in a large measuring cup; you will need 4 cups of grapefruit and any accumulated juices. Place the 4 cups of grapefruit pieces and accumulated juice in a large saucepan with the lemon juice and calcium water. Mix well. Bring to a boil over high heat, stirring occasionally to prevent the grapefruit from scorching. </div><div><br></div><div>4. Meanwhile, in a separate bowl, mix together the allulose and Pomona’s Universal Pectin powder, stirring to combine. (If you like the flavor of honey with your grapefruit, you can substitute ½ of the sweetener with sugar free allulose honey.)</div><div><br></div><div>5. Once the grapefruit mixture is boiling rapidly, slowly add the allulose and pectin mixture, stirring continuously until the sweetener and pectin have dissolved. Bring the mixture back up to a full boil, stirring constantly. Once the marmalade returns to a full boil, that cannot be stirred down, boil for one minute and remove move it from the heat. (If needed, skim any foam and discard.)</div><div><br></div><div>6. Fill hot, sterilized jars to 1/4” from the top. Wipe rims clean with a wet paper towel. Place a lid on each jar and then screw on a rim just until finger-tight. Put the filled jars into boiling water to cover. Boil for 10 minutes (add 1 more minute for every 1000 feet above sea level). Turn off heat and allow the jars to rest in the hot water for five minutes. (Note: if you don’t want to process the marmalade in a boiling water bath, you can put it in the refrigerator once it is cooled and it will keep for three weeks. You can also freeze the marmalade instead of canning it. For freezing, fill jars to 1/2 inch from top. To prevent the glass jars from cracking, freeze jars without a lid to allow for expansion, then screw on a lid once frozen. Defrost in the refrigerator before eating.)</div><div><br></div><div>7. Remove jars from hot water using a jar lifter tool and place them on a kitchen towel. Let the jars cool undisturbed on the kitchen counter for 12 to 24 hours. Check seals; lids should be sucked down and not move or click when pressed in the center. Properly sealed jars can be stored at room temperature for one year. Once opened, refrigerate and consume within three weeks. (Note: It is normal for this marmalade to separate as it cools. Simply stir before serving.)</div><div><br></div><div><img id="id_30a8_3c85_7ddd_aae0" src="https://lh6.googleusercontent.com/2xQ3PwpqBi8QOTqGwv20g_GNty2ZL_ssKBTAxq_MzMygfqCdA0KVuNq-_qEuLAUDBbY" alt="Pink Grapefruit Marmalade Label" title="" tooltip="" style="width: 424px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><i>Nutritional Information per 1 tablespoon: 5 calories, 1.4 g carbohydrate (0.2 g dietary fiber, 0.9 g sugars), 0 g total fat, 0 mg cholesterol, 0 mg sodium, 1.6 mg calcium, 18 mg potassium, 35 IU Vit A, 5 mg Vit C, 0 g protein. <b>Net carbs per serving: 1.2 grams</b></i></div><div><br></div><div><font size="1">Recipe and photos by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-39566643100190874372023-01-02T14:25:00.001-05:002023-01-02T14:29:06.870-05:00Low Carb Coconut Custard Pie (or Pudding)<div><img id="id_b094_7f2_8885_3eae" src="https://lh5.googleusercontent.com/6TxWq9JAGEZyRGrMwXRoBr4BqK8JDSWkAggYpz1Xpn0x-C4xq7lpRvlIu3QkisbJdMY" alt="Low Carb Coconut Custard Pie" title="" tooltip="" style="width: 427px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>My husband recently requested Coconut Custard Pie for a special dessert. It wasn’t difficult to remake a traditional Coconut Custard Pie recipe substituting low-carb ingredients. The result was spectacular! This pie can be made using your favorite low-carb piecrust, or it can be eaten as a pudding without a crust to save even more carbs. Topped with whipped cream, this is indeed a special dessert!</div><div><br></div><div><b>Low Carb Coconut Custard Pie (or Pudding)</b></div><div><i>Makes 10 servings</i></div><div><br></div><div>3 eggs, room temperature </div><div>½ cup unsalted butter, cubed then allowed to softened slightly</div><div>1/8 teaspoon salt</div><div>½ cup allulose</div><div>1/4 cup powdered erythritol-based sweetener </div><div>1 tablespoon coconut flour</div><div>½ teaspoon xanthan gum</div><div>1 cup low carb, unsweetened milk of choice (coconut milk works nicely in this recipe)</div><div>1 cup + 3 tablespoons flaked, unsweetened coconut</div><div>¾ teaspoon vanilla extract</div><div>One 9” low carb pie crust (your favorite recipe), par-baked for 15 minutes (optional)</div><div>Whipped Cream for serving (optional)</div><div><br></div><div>1. Preheat the oven to 350°F. In a large bowl, beat the eggs lightly. Cut the butter into small cubes and add to the bowl along with the salt and sweeteners. Set an electric mixer to medium speed and mix until blended. The mixture will be lumpy because of the butter, which is normal.</div><div><br></div><div>2. Add in the coconut flour and xanthan gum, and blend again. Add the milk, and blend again.</div><div><br></div><div>3. Stir in the 1 cup of unsweetened flaked coconut and vanilla. Pour the coconut custard into a buttered pie dish or a par-baked pie crust. Top with the remaining 3 tablespoons of coconut.</div><div><br></div><div>4. Bake on a baking sheet for 45 to 50 minutes, until firm. Let the pie cool for one hour before slicing and serving. Top with whipped cream, if desired.</div><div><br></div><div><img id="id_e54e_194f_a091_269d" src="https://lh3.googleusercontent.com/Q44xEDUj5wYGxnhthQI70D9c82GSvm5P7HMylu2fQOKa3qBMP_Y-bxu7ZVPpS5iT9HQ" alt="Baked Low Carb Coconut Custard Pie" title="" tooltip="" style="width: 425px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><i>Nutritional Information for Filling (no crust), 1/10th of recipe: 177 calories, 4.3 g carbohydrate (1.5 g dietary fiber, 0.4 g sugars, 1.5 g sugar alcohols), 17.2 g total fat (12.2 g saturated fat, 0 g trans fat), 80 mg cholesterol, 30 mg sodium, 21.2 mg calcium, 24 mg potassium, 124 IU Vit A, 2.8 g protein. <b>Net carbs per serving (not counting optional crust): 2.8 grams</b></i></div><div><br></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2023</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-92089210947306953152022-12-26T21:10:00.001-05:002022-12-28T14:38:39.651-05:00Old Fashioned Low Carb Hot Chocolate (based on Tasha Tudor’s recipe)<img id="id_34ac_1baa_142f_89" src="https://lh5.googleusercontent.com/jyT82EjxojnRDaxLP9eAFxvZbAhW4n_5LZe0zP9Qftk-Xu-yeZVAmnyUIwOKdSijhzk" alt="Old Fashioned Low Carb Hot Chocolate" title="" tooltip="" style="width: 425px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>Before the invention of processed hot cocoa powder mix in a box, when you wanted hot chocolate, you got out your saucepan! Sadly, hardly anyone makes real hot chocolate from scratch anymore, which is too bad because the powdered mix is a pale comparison to the real thing! Recently, I was reading my first edition copy of <i>Take Joy!</i> by Tasha Tudor, one of my favorite holiday books since childhood, and her book <i>The Tasha Tudor Cookbook</i>. Her recipe for hot chocolate, made the old fashioned way, inspired this sugar free, low carb version. This hot chocolate is so rich, creamy and decadent, you’ll never guess it is sugar free and only 3g net carbs per serving. (I prefer using a combination of sweeteners in this recipe, but feel free to use whatever zero carb sweetener you like and have on hand equivalent to 6-8 tablespoons, or to taste.) Add some of this hot chocolate to your coffee for a mocha that is out of this world!<div><br></div><div><b>Old Fashioned Low Carb Hot Chocolate</b></div><div><i>Makes 4 servings</i></div><div><br></div><div>2½ cups low carb milk of choice</div><div>½ cup heavy cream</div><div>1/4 teaspoon xanthan gum</div><div>2 ounces unsweetened baker’s chocolate, chopped</div><div>2 tablespoons allulose</div><div>2 tablespoons powdered erythritol sweetener </div><div>½ teaspoon stevia powder (or add an additional tablespoon erythritol)</div><div>A pinch of salt</div><div>1 cup boiling water</div><div>1½ tablespoons unsweetened cocoa powder</div><div>1 teaspoon vanilla extract</div><div>10 drops monkfruit extract or stevia drops, to taste</div><div><br></div><div>1. Place the milk and cream into a sauce pan and scald over medium low heat. Add the xanthan gum and whisk until combined. Set aside and keep warm.</div><div><br></div><div>2. Meanwhile, pour 1 cup of water into a sauce pan and bring to a boil, then remove from heat. Place the chopped chocolate in a heat proof bowl and set it over the hot water until the chocolate has melted. (You can use a double boiler for this step, if you have one.)</div><div><br></div><div>3. Stir the sweeteners, salt and cocoa powder into the melted chocolate. Slowly whisk in the boiling water until the sweeteners and cocoa powder have dissolved. Pour the chocolate mixture back into the sauce pan. Boil the chocolate mixture for five minutes over low heat, stirring frequently.</div><div><br></div><div>4. Add the chocolate mixture to the hot milk and whisk until combined. Add the vanilla and monkfruit extract (or stevia drops). Whisk again until frothy and taste. Adjust sweetness to your liking. Serve warm topped with whip cream, if desired. (If you have any leftover, it can be stored in the refrigerator for up to 4 days. Reheat to serve.)</div><div><br></div><div><img id="id_fafb_44f4_ff48_e7a5" src="https://lh4.googleusercontent.com/mAG5jUOPXb717e1HBQkunv1ZKEPOg27OB3YA9R6EFQm35CAwCqBWFdB0FsRJhGPaSgE" alt="Tasha Tudor’s Hot Chocolate illustration" title="" tooltip="" style="width: 421px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div><i>Nutritional Information per 1 cup serving: 212 calories, 8 g carbohydrate (2.8 g dietary fiber, 0.2 g sugars, 2 g sugar alcohols), 18.7 g total fat (11.8 g saturated fat, 0 g trans fat), 39 mg cholesterol, 163 mg sodium, 284 mg calcium, 33 mg potassium, 2 mg iron, 118 IU Vit A, 5 mg caffeine, 3 g protein. <b>Net carbs per serving: 3.2 grams</b></i></div><div><br></div><div><font size="1">Recipe and photo by Kathy Sheehan, copyright 2022</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-61207538498658080472022-12-19T11:49:00.001-05:002023-12-11T18:09:41.357-05:00Keto Decorative Snack Cakes with Ganache Topping<div><img alt="Keto Decorative Snack Cakes with Ganache Topping" id="id_7b70_9111_f5ac_7de1" src="https://lh4.googleusercontent.com/aaM1zJpR_n2AEpFEHlbqC9OL21Ge0icCsLIek5PsPdS6Dc8IyLq5Aw3wIW-mZ7fHw4U" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 429px;" title="" tooltip="" /><br />This post describes a technique for making adorable, miniature snack cakes using a decorative, silicone baking mold. You can use any low carb, sugar free cupcake recipe or boxed cake mix. I recently bought the <a href="https://www.wilton.com/winter-snowflake-silicone-baking-and-candy-mold-6-cavity/191010625.html?utm_campaign=smartshopping&gclid=Cj0KCQiAqOucBhDrARIsAPCQL1aER7na9EQu9spMzDdkE-jLNy070fh-o9qBRwjHbqVIAKCwkcUkOpEaAknhEALw_wcB&gclsrc=aw.ds" id="id_3c7d_2661_1c55_590f" target="_blank">Wilton Winter Snowflake Baking and Candy Mold</a> and Heart Mold and, as you can see, the results are impressive! The warm ganache icing is poured into the mold, topped with a previously baked and cooled cake and then placed in the freezer to set. Later, when the cake is unmolded, the ganache topping is beautifully embossed!! These snack cakes may look fancy, but they’re really quite easy to make. Try this same technique with any silicone baking mold for a healthy, sugar free, low carb dessert that can be customized for any occasion!</div><div><br /></div><div><img alt="Silicone Baking Molds" id="id_6dc8_1a55_1ca9_329b" src="https://lh5.googleusercontent.com/qlVCDiKGxO4ZYna4CJU7MSm0uqi_Hnk_lx9uYuk0BmbotkpMbN-ar8J89pN1wiVXYGI" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 427px;" title="" tooltip="" /><br /><b>Keto Decorative Snack Cakes with Ganache Topping</b></div><div><i>Number of servings depends on your baking mold</i></div><div><br /></div><div>Directions:</div><div><br /></div><div>1. Use any low carb, sugar free cupcake or cake recipe or boxed cake mix to make the mini cakes. Depending on the number of cakes in your mold, the recipe may need to be halved. Since my molds have six snowflakes or hearts, I halved my recipe to make six cakes. Follow the recipe, but be aware the baking time may need to be shortened. Bake until the top springs back when touched and a toothpick comes out clean. Do not make the frosting, if included in the recipe, because it’s not needed. Here are a few links to my favorite recipes I’ve tried in the past and can recommend:</div><div><br /></div><div><a href="http://diabeticsrejoice.blogspot.com/2020/12/low-carb-white-chocolate-peppermint-cake.html" id="id_4686_2784_7c35_10ca" target="_blank">Low Carb White Chocolate Peppermint Cake</a></div><div><a href="http://diabeticsrejoice.blogspot.com/2021/01/low-carb-hot-cocoa-cake.html" id="id_400e_94e4_6f_e1b5" target="_blank">Low Carb Hot Cocoa Cake</a></div><div><a href="http://diabeticsrejoice.blogspot.com/2020/11/low-carb-yellow-cake.html" id="id_eb6c_7e29_2eee_bfc3" target="_blank">Low Carb Yellow Cake</a></div><div><a href="https://www.gnom-gnom.com/gluten-free-keto-gingerbread-cupcakes/" id="id_a271_c27e_6417_488c" target="_blank">Gingerbread Cupcakes</a></div><div><a href="https://alldayidreamaboutfood.com/keto-peppermint-cupcakes/" id="id_88a9_12b3_66b3_e796" target="_blank">Chocolate Peppermint Cupcakes</a></div><div><br /></div><div>Other Ingredients:</div><div>Decorative sprinkles</div><div>1 cup Lily’s sugar free baking chips (any flavor)</div><div>2½ ounces heavy cream (6 tablespoons)</div><div><br /></div><div><img alt="Bake the cakes in your baking mold" id="id_b510_2663_3269_bead" src="https://lh3.googleusercontent.com/cvFZ5KYF3gueZkeWaFCweChfIjz0k8O7wsSU1I2YGV4Q3CA38GtM3e_OveUwAzzLsws" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 416px;" title="" tooltip="" /><br /></div><div>2. Spray the silicone baking mold with non-sticking baking spray. Follow the directions in your recipe or on the box to make the cake batter. Spoon batter into each cavity until 3/4 full. Tap the mold on the counter to level out the batter and remove any air bubbles. Bake according to recipe or package directions, until the tops spring back when lightly touched in the center and a toothpick comes out clean. After the cupcakes are baked, take them out of the baking mold and cool completely on a wire rack before proceeding. </div><div><br /></div><div>3. Once the cakes are cooled, wash the baking mold to remove any crumbs or oil and dry thoroughly. Spoon 1/8 to 1/4 teaspoon sprinkles into each cavity and set aside. </div><div><br /></div><div><img alt="Add sprinkles, pour in ganache and top with a cooled cake" id="id_1ebb_39c8_3658_9674" src="https://lh3.googleusercontent.com/sRGxsPFlbHVuRWLHLo_4Xp0vV6hQb3lIZDG3hlEg3RV6F8_-P3D6dQP67r6UptrsZlE" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 429px;" title="" tooltip="" /><br /></div><div>4. Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until beginning to simmer. Stir to make sure all of the cream is heated through and bring to a gentle simmer again. Meanwhile, place the sugar free baking chips into a heat-proof bowl. Once the cream is hot, pour over the chocolate chips and allow to sit for 5 minutes. Whisk until smooth. (Note: Lily’s Sugar Free Baking Chips come in a variety of flavors. If you use plain white chocolate, you can add ½ teaspoon of any flavor extract to the ganache to create your own flavor. For example, add caramel extract to make a caramel flavored white chocolate ganache! Also, you can color the ganache with a drop or two of gel food coloring.)</div><div><br /></div><div><img alt="Lily’s Sugar Free Chocolate Baking Chips" id="id_e300_32ce_43a2_1c9f" src="https://lh4.googleusercontent.com/AaB3TFkjh7BC2i35UKj-oFXrK9IJFB6WnAm3UmCG-sqyXxHlAb-dHYkLggfG5S0VCEs" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 426px;" title="" tooltip="" /><br /></div><div>5. Carefully, pour the chocolate ganache into the baking mold, covering the sprinkles, until about 1/4 - ½ inch deep (see photo above). Take one of the cooled cakes and insert it into the mold (like a puzzle), on top of the warm ganache, and press down gently. Repeat with the remaining cakes. Place the baking mold on a flat tray or baking sheet and tap on the counter to help settle the warm ganache into the grooves and lines of the mold’s design.</div><div><br /></div><div>6. Place the mold into the freezer and allow to set for a minimum of 3 hours, and 4 hours is even better. (This is important! You want the chocolate ganache to be completely frozen to make unmolding the cakes easier.)</div><div><br /></div><div><img alt="Heart Cakes" id="id_cb7d_78f6_192e_c8e" src="https://lh3.googleusercontent.com/vqI_kQB3tYv4XasWnUp4iZ4Fp1bzzan9h5Toxx9Nq2E_1ZK5IVVaN5Fy9O4LhQBdu-0" style="display: block; height: auto; margin-left: auto; margin-right: auto; width: 427px;" title="" tooltip="" /><br />7. Remove from freezer and, while the cakes are frozen, unmold them and place them, cake side down, on a platter. The cakes can be stored in the refrigerator for up to a week. For the best flavor and texture, remove from the refrigerator and allow the cakes to come to room temperature before serving.</div><div><font size="4"><br /></font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhoNFatblt5cc6IhuyCmSbA0d5erdp5vE_7iNfdWjztTj1hh4hUTO9wpEXViaiRTPuyvrzbOPVc2jjudX8HU3Z0FKfXPWRGDWXa4G3FFYpFdCrZxVmmPyyYAs5Q7-OrSojHEgu7i33xfbbVEZpky-3c39KQ_BK014QCqpPiLXY6yzDpV8YTn50qJ7gG4/s2019/55EA709A-A30D-4497-A761-D2E681601A1D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easter Egg Shaped Snack Cake" border="0" data-original-height="1233" data-original-width="2019" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhoNFatblt5cc6IhuyCmSbA0d5erdp5vE_7iNfdWjztTj1hh4hUTO9wpEXViaiRTPuyvrzbOPVc2jjudX8HU3Z0FKfXPWRGDWXa4G3FFYpFdCrZxVmmPyyYAs5Q7-OrSojHEgu7i33xfbbVEZpky-3c39KQ_BK014QCqpPiLXY6yzDpV8YTn50qJ7gG4/w320-h195/55EA709A-A30D-4497-A761-D2E681601A1D.jpeg" width="320" /></a></div><div><br /></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJ2a821Ks0wouKom2hcr0nCq0-U-vATlPFR5us-V1Fc4MHxbfx2au1fOEtg6XRx72M1-yiv05L63aNvlbaGPPLAdJlF3StdlzUFmL2gnWZ9RLCZVeyfklxJgDH5EGAD1pz-3GQ2Nc_Gamk1DSHCPSrPQk53sxs_9OTABGXhvOz3sYPie5JWfyyw6V7pw/s1078/20F2EB9B-0599-43E7-8A4A-69C7E02570E4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1078" data-original-width="923" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJ2a821Ks0wouKom2hcr0nCq0-U-vATlPFR5us-V1Fc4MHxbfx2au1fOEtg6XRx72M1-yiv05L63aNvlbaGPPLAdJlF3StdlzUFmL2gnWZ9RLCZVeyfklxJgDH5EGAD1pz-3GQ2Nc_Gamk1DSHCPSrPQk53sxs_9OTABGXhvOz3sYPie5JWfyyw6V7pw/w343-h400/20F2EB9B-0599-43E7-8A4A-69C7E02570E4.jpeg" width="343" /></a></div></blockquote><br /><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3Q9QoDhtHqC_rTeAgku6db4Riet1NJ5c8VmDAerMItTAGtxXMwWMayFaMhwwzZyPx9ow7j8l4ZX5vzXGeAXV0JB88JEFNXd3Heyf5v-qg7gmCcoaBNgndqHxgl9-bzM0UxTvWKxhzZIoQU9DxMQkALr2G-eSA0_VrjmaSYdQJtdlYD76KWSNnuttQ4Q/s3230/E392F275-964E-4EC8-9910-3DE7D91078C8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Flower Shaped Snack Cake" border="0" data-original-height="2799" data-original-width="3230" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3Q9QoDhtHqC_rTeAgku6db4Riet1NJ5c8VmDAerMItTAGtxXMwWMayFaMhwwzZyPx9ow7j8l4ZX5vzXGeAXV0JB88JEFNXd3Heyf5v-qg7gmCcoaBNgndqHxgl9-bzM0UxTvWKxhzZIoQU9DxMQkALr2G-eSA0_VrjmaSYdQJtdlYD76KWSNnuttQ4Q/w320-h277/E392F275-964E-4EC8-9910-3DE7D91078C8.jpeg" width="320" /></a></div><br /><div><i>Nutritional Information per cake varies, depending on the recipe used.</i></div><div><br /></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2022</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-22343166102226254542022-11-19T14:20:00.001-05:002022-11-19T14:28:20.089-05:00Keto Chocolate Drop Cookies<div><img id="id_96eb_60c8_39f8_50de" src="https://lh5.googleusercontent.com/TfnU26tRRVj2_jFbnLh29AT2SH8zgb91Ji61OYV3TPK_nTCUI7gwQBZvsP1CguREEwE" alt="Keto Chocolate Drop Cookies" title="" tooltip="" style="width: 426px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>When I was growing up in Tulsa, Oklahoma, there was a wonderful store in Utica Square called Petty‘s Fine Foods. They had an in-store bakery that made the best cookies in town! One of my favorites was their Frosted Chocolate Drop Cookies. They only made them once a week, so you had to make sure you got there early enough in the day to grab a bag. Sadly, Petty’s is no longer in business, but the memory of those cookies have stayed with me all these years. Recently, I was experimenting with a cookie recipe, trying to make it lower in oxalates by not using almond flour. Macadamia nuts are much lower in oxalates than almonds, but finely ground macadamia nut flour is not available commercially. Instead, I took raw macadamia nuts and quickly processed them in my blender to make macadamia nut butter, which I then used as a base for my cookie dough. If you don’t want to go to the trouble of making your own macadamia nut butter, you can purchase it or substitute cashew butter in it’s place (although be aware that cashew butter is higher in oxalate). The result was spectacular! The cookies were light, soft and cake-like, just like the Chocolate Drop Cookies I remember!</div><div><br></div><div><b>Keto Chocolate Drop Cookies</b></div><div><i>Makes 20 cookies</i></div><div><br></div><div><i>Cookie Ingredients:</i></div><div>1 cup macadamia nut butter (homemade, store bought or substitute cashew butter)</div><div>¾ cup powdered erythritol-based sweetener (such as LaKanto Monkfruit sweetener or Swerve)</div><div>2½ tablespoons unsweetened cocoa powder</div><div>2 tablespoons unsweetened peanut butter powder</div><div>1½ tablespoons oat fiber powder (not oat flour!)</div><div>1 tablespoon coconut flour</div><div>1 tablespoon unflavored whey protein powder</div><div>1 teaspoon baking soda</div><div>2 large eggs</div><div>1 tablespoon salted butter, melted and cooled a bit</div><div>1½ teaspoons vanilla extract</div><div>1 - 2 tablespoons water, as needed</div><div>½ cup pecans, chopped</div><div><br></div><div><i>Chocolate Frosting:</i></div><div>½ recipe of my Best Low Carb Chocolate Fudge Frosting (see separate recipe <a href="https://diabeticsrejoice.blogspot.com/2020/06/the-best-low-carb-chocolate-fudge.html" id="id_3256_d01d_95cd_d0d1" target="_blank">here</a>)</div><div>OR use your favorite store-bought sugar free chocolate frosting (I recommend Birch Benders, see below)</div><div><br></div><div>1. Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.</div><div><br></div><div>2. In a large mixing bowl, combine all of the cookie ingredients, except the water and chopped nuts. Using an electric mixer, mix until the ingredients are well combined and a thick, sticky, but cohesive batter is formed (what you are looking for is a thick cake batter, slightly looser than a dough). If needed, add water 1 teaspoon at a time until the proper consistency is reached. The amount of water necessary will depend on the nut butter that you have chosen to use. Homemade macadamia nut butter is very runny, but commercially available macadamia nut butter is often mixed with cashew butter to make it thicker and spreadable. If you are using store-bought macadamia nut or cashew butter, you may need to use the full 2 tablespoons of water suggested in the recipe, or maybe even a little bit more, to achieve the proper consistency. The dough should not be stiff. It should be like a thick, gooey cake batter.</div><div><br></div><div>3. Fold in the chopped pecans. Using a 1½ tablespoon cookie scoop (size 40), drop the thick cookie batter onto the lined cookie sheet, about 1½ inches apart. The cookies really do not spread much as they bake.</div><div><br></div><div><img id="id_7044_1852_829f_eaf5" src="https://lh3.googleusercontent.com/CXhqnWCL0ya39WIjdxseT3KB-30_GPwedt_6EGKO9HohRUDT_8np6jxNT21T0rQO1y0" alt="Baked cookies, no frosting" title="" tooltip="" style="width: 423px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br></div><div>4. Bake in the preheated oven for 9 to 11 minutes, begin checking on them at 9 minutes. Bake until they are slightly cracked and the tops are just firm and bounces back slightly when touched. Remove the baking sheet from the oven and allow the cookies to remain on the baking sheet for a few minutes. Remove the cookies to a wire rack to cool completely before frosting.</div><div><br></div><div>5. You can make your own low carb, sugar free chocolate frosting following this link (<a href="https://diabeticsrejoice.blogspot.com/2020/06/the-best-low-carb-chocolate-fudge.html" id="id_dd4f_21ed_7fa0_8a5a" target="_blank">click here</a>), or you can substitute your favorite store-bought chocolate, sugar free frosting. Store-bought, sugar-free frosting is convenient, but they are not all created equal! Please be sure to look at the list of ingredients<i> </i>and<i>, if it includes maltitol, sorbitol or mannitol, put it back on the shelf!</i> These offending sugar alcohols can cause uncomfortable digestive problems for many people. I recommend Birch Benders brand. It does not include any unfavorable sugar alcohols and I find the taste and consistency is very good. Stir to restore creaminess before spreading on the cooled cookies.</div><div><br></div><div><img id="id_f0e6_67be_89f_d577" src="https://lh5.googleusercontent.com/etujFe29oiQqXX6tOwG-OyY87mbfMKBOHQYFmUp5m6pARax-6xMmlhHZa86L_SmHKfw" alt="Birch Benders Keto Chocolate Frosting" title="" tooltip="" style="width: 423px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br><i>Nutritional Information per cookie (no frosting): 111 calories, 4.1 g carbohydrate (2 g dietary fiber, 0.8 g sugars, 1 g sugar alcohols), 11 g total fat (2.1 g saturated fat, 0 g trans fat), 20 mg cholesterol, 75 mg sodium, 15.4 mg calcium, 67 mg potassium, 1 mg iron, 14 IU Vit A, 2.3 g protein. <b>Net carbs (not counting frosting): 2.1 grams</b></i></div><div><br></div><div><font size="1">Photos and recipe by Kathy Sheehan, copyright 2022</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission. </font></div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0tag:blogger.com,1999:blog-2687902684916118162.post-50388362022169272752022-11-06T15:33:00.001-05:002022-11-06T15:39:50.030-05:00Sugar Free Cranberry Sauce (Jellied or Whole Berry)<img id="id_d1d4_42d8_cd63_8953" src="https://lh4.googleusercontent.com/VuEPzicSXar9-viPEZcXIdNj28U80_-wYxGXQOBJ5ikPJJeFyi6yxRbd6_1z3IQ1Oag" alt="Sugar Free Cranberry Sauce" title="" tooltip="" style="width: 425px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>Thanksgiving is approaching! I really like the taste combination of turkey with tart cranberry sauce. But, have you looked at the nutritional information on the back of a can of cranberry sauce? One-fourth cup contains an astonishing 28 grams of carbohydrate, mostly sugar!! Even a spoonful will derail your low carb plans and send your blood sugar skyrocketing. This recipe tastes just like traditional cranberry sauce, but only has 3.6g net carbs per serving. You can make it ahead, process it in a boiling water bath to seal your jars (which makes them shelf stable for a year), or simply refrigerate or freeze. Great idea for gift-giving to your low carb or diabetic friends and family, too!<div><br></div><div><b>Sugar Free Cranberry Sauce (Jellied or Whole Berry)</b></div><div><i>Makes three (8 oz) jars or 12 servings</i></div><div><br></div><div><i>Pulpy Cranberry Juice Ingredients:</i></div><div>12 ounce bag of fresh cranberries (or frozen), washed</div><div>1½ cups water</div><div><br></div><div><i>Cranberry Sauce Ingredients:</i></div><div>2 cups pulpy cranberry juice (see Step #3)</div><div>1 teaspoon calcium water (see Step #1)</div><div>2 tablespoons bottled lemon juice</div><div>1/4 cup liquid allulose or allulose honey (if not using, increase granulated allulose by an additional 1/4 cup)</div><div>1 teaspoon Pomona’s Universal Pectin</div><div>¾ cup granulated allulose sweetener </div><div><br></div><div>1. Before you begin, prepare the calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in the box of Pomona’s Universal Pectin) with ½ cup water in a small jar with a lid. Shake well. (Extra calcium water can be stored in the refrigerator indefinitely for future use.)</div><div><br></div><div><img id="id_78bc_873e_f031_5753" src="https://lh4.googleusercontent.com/_nx9O7IXA_DIyjlC0-SS5gU7-v6RjiKubM2SHvOOfNs__ihQ9qQvWyLwiX8CEVmaUJo" alt="Pomona’s Universal Pectin" title="" tooltip="" style="width: 419px; height: auto; margin-left: auto; margin-right: auto; display: block;"><br>2. Wash your canning jars, lids and bands. Placed jars in a stock pot or canner, fill with water about 2/3 full, and bring to a boil. Boil for 10 minutes to sterilize your jars. Turn off the heat, cover, and keep jars in hot canner water until ready to use. Place lids and bands in water in a small sauce pan, cover and heat to simmer. Turn off heat and keep lids in the hot water until ready to use.</div><div><br></div><div>3. To make the pulpy cranberry juice that you will use as a base for your sauce, bring a package of cranberries and water to a boil and simmer, covered, on low until the berries burst and soften. Put the mixture through a food mill or strainer to remove all or most of the skins to create pulpy cranberry juice. (Optional, depending how chunky you want your sauce, see notes.*)</div><div><br></div><div>4. Measure and place the pulpy cranberry juice from the previous step into a sauce pan. Add 1 teaspoon calcium water and 2 tablespoons bottled lemon juice; mix well.</div><div><br></div><div>5. Measure the granulated allulose into a bowl. Thoroughly stir in the pectin powder until no lumps remain. Set aside.</div><div><br></div><div>6. Bring cranberry mixture to a full boil. Add the liquid allulose (or allulose honey) and granulated pectin-allulose mixture, stirring vigorously for 1 to 2 minutes to thoroughly dissolve the pectin.</div><div><br></div><div>7. Stir while the sauce comes back up to a boil. Once the sauce returns to a full boil that cannot be stirred down, boil for one minute and remove it from the heat. (If needed, skim any foam and discard.)</div><div><br></div><div>8. Fill hot jars to 1/4” from top. Wipe rims clean. Place a lid on each jar and then screw on a rim just until finger-tight. Put the filled jars into boiling water to cover. Boil for 10 minutes (add 1 more minute for every 1000 feet above sea level). Turn off heat and allow the jars to rest in the hot water for 5 minutes. (Note: If you don’t want to process the cranberry sauce in a boiling water bath, you can put it in the refrigerator once it is cooled and it will keep for three weeks. You can also freeze the sauce instead of canning it. For freezing, fill jars to 1/2 inch from top. To prevent cracking, freeze glass jars without a lid to allow for expansion, then screw on a lid once frozen. Defrost in the refrigerator before eating.)</div><div><br></div><div>9. Remove jars from hot water using a jar lifter tool and place them on a kitchen towel. Let the jars cool undisturbed for 12 to 24 hours. Check seals; lids should be sucked down and not move or click when pressed. Properly sealed jars can be stored at room temperature for one year. Once opened, refrigerate and consume within three weeks.</div><div><br></div><div>*Notes: If you want whole berry or chunky cranberry sauce, do not run all of the cooked cranberries through the food mill or strainer.</div><div><br></div><div><i>Nutritional Information for 1/4 cup: 14 calories, 4.9 g carbohydrate (1.3 g dietary fiber, 1.2 g sugars), 0 g fat, 1 mg sodium, 2.5 mg calcium, 5 IU Vit A, 5 mg Vit C, 0.1 g protein. <b>Net carbs per serving: 3.6 grams</b></i></div><div><br></div><div><font size="1">Photo and recipe by Kathy Sheehan, copyright 2022</font></div><div><font size="1">All rights reserved. Please do not duplicate without the author’s permission.</font> </div>The Diabetic Cook of Mainehttp://www.blogger.com/profile/07195004106378606259noreply@blogger.com0