Friday, November 19, 2021

Keto Mini Cranberry Orange Bundt Cakes (Nut free!)

Keto Mini Cranberry Orange Bundt Cakes
Every year I make a batch of sugar-free dried cranberries to use in my recipes and baking for the holiday season. (Click here for the best recipe I’ve found and the one I have used for years, by Carolyn Ketchum.) These little cakes are a great way to use these tart, ruby red berries. I love the combination of orange and cranberry, especially around Christmas time. Serve these cakes as a dessert or with coffee for breakfast. Either way I think you and your family will love them as much as I do! (Tip: Double the recipe to make 4 mini cakes and triple the recipe if you’d like to make a full-size bundt cake and extend the baking time accordingly.)

Keto Mini Cranberry Orange Bundt Cakes (Nut Free!)
Makes four servings. (1/2 mini cake per serving)

1/4 cup plus 2 teaspoons coconut flour (32 grams in weight)
1/4 cup erythritol or allulose sweetener 
2 tablespoons unflavored whey protein powder
1 teaspoon baking powder
A pinch of salt
2 tablespoons sugar free dried cranberries, chopped
Zest of 1/2 orange (reserve 1/2 teaspoon for glaze)
2 eggs, room temperature 
2-1/2 tablespoons unsalted butter, melted and cooled
2 tablespoons fresh orange juice (or orange spice herbal tea, brewed and cooled, for slightly lower carbs, see note*)
1 tablespoon water
1/2 teaspoon orange extract (or 3-4 drops orange essential oil)

1/4 cup powdered erythritol or powdered allulose sweetener 
1/2 teaspoon reserved orange zest
1/8 teaspoon orange extract (or 1-2 drops orange essential oil)
1 tablespoon coconut or almond milk

1. Preheat the oven to 325°F and grease two (4” wide by 2” deep) mini bundt cake pans well; set aside. (This recipe can also be baked into muffins or donuts, just reduce the cooking time accordingly.)

2. In a small bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt. Add the dried cranberries and orange zest and stir until the cranberries are coated in the flour mixture.

3. In a medium or larger bowl, beat the eggs well. Add the melted butter, orange juice or tea, water and orange extract until well combined. Add the dry ingredients all at once and beat just until there are no lumps and the batter is smooth. Do this quickly before the coconut flour absorbs the liquid and thickens the batter.

Silicone Mini Bundt Baking Pan
4. Divide the batter evenly among the pans and spread to the edges. Smooth the tops with the back of a small spoon. Bake 25 to 28 minutes, until lightly browned around the edges and the tops are just firm to the touch and a toothpick in the center comes out clean. (The baking time may be different if using a metal baking pan, so watch carefully and do not overbake.)

5. Remove from the oven and let cool in the pans for 10 minutes before flipping the mini cakes onto a wire rack. Cool completely before drizzling the glaze over the top, allowing some drips to cascade down the sides.

Baked Mini Bundt Cakes
6. To make the glaze: Whisk together all of the glaze ingredients until a pourable, but slightly thick glaze is created. If too thin, add more powdered sweetener. If too thick, add more milk, a tiny bit at a time.

7. When is the best time to drizzle the glaze? If you glaze the cakes too far ahead, the glaze will soak into the cakes as it sits and become translucent. Still quite delicious, but not creamy looking and cascading beautifully down the sides. If you want the glaze to be quite noticeable, as in the picture, then glaze the cakes just prior to serving. The best alternative is to use half the glaze and allow it to soak in to keep the cakes moist and then, just before serving, drizzle the remaining glaze over the top for a beautiful presentation.

*Note: The 2 tablespoons of real orange juice add 3 carbs to the entire recipe, so 3/4 (0.75) carb per serving. If you wish, you can substitute orange spice herbal tea that has been brewed and cooled and subtract 0.75 carb from the nutritional information provided.

Interior of Mini Bundt Cake
Nutritional  Information per serving (1/2 mini cake): 147 calories, 8.4 g carbohydrate (3.5 g dietary fiber, 1.4 g sugars, 1 g sugar alcohols), 11 g total fat (6.6 g saturated fat, 0 g trans fat), 112 mg cholesterol, 174 mg sodium, 111.4 mg calcium, 61 mg potassium, 1 mg iron, 113 IU Vit A, 5 mg Vit C, 5.7 g protein. Net carbs per serving: 3.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission. 

Wednesday, November 17, 2021

Keto Pumpkin Ice Cream

Keto Pumpkin Ice Cream
Dreaming of pumpkin pie? This ice cream really satisfies that craving and is perfect to serve during the holiday season!

Keto Pumpkin Ice Cream
Makes eight servings (1/2 cup each)

1 cup puréed pumpkin (no sugar added)
1/2 cup whole milk (I suggest Fairlife brand, see note*)
1-1/2 cups heavy cream
1 teaspoon pumpkin pie spice
A pinch of salt
3 tablespoons powdered erythritol sweetener 
6 tablespoons allulose
1 teaspoon vanilla extract
1 teaspoon pumpkin pie extract (I suggest Olive Nation brand)

1. Whisk all of the ingredients together in a medium bowl or large measuring cup. Cover and refrigerate for at least 2 hours or until thoroughly chilled. Whisk the mixture again just before churning. 

2. Churn in an ice cream maker according to the manufacturer’s directions. Once quite thick, remove to a container and place in the freezer to set up for at least 6 hours or overnight.

*Note: I recommend Fairlife Whole Milk because it is lactose free and half the carbs of regular milk. If using regular whole milk, add 3/4 carb (0.75) per serving.

Nutritional Information per 1/2 cup: 173 calories, 4.2 g carbohydrate (1 g dietary fiber, 1.5 g sugars), 18.3 g total fat (10.7 g saturated fat, 0 g trans fat), 61 mg cholesterol, 38 mg sodium, 36.6 mg calcium, 3 mg potassium, 1612 IU Vit A, 1 mg Vit C, 1.1 g protein. Net carbs per serving: 3.2 grams

Photo and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.

Monday, November 8, 2021

Keto Loaded Potato Biscuits

Keto Loaded Potato Biscuits
These nut free, coconut flour biscuits taste like a loaded baked potato, with the addition of sour cream, bacon, cheese and herbs…without a potato in sight! They can be made ahead and stored in the refrigerator or freezer. They are a delicious breakfast biscuit topped with poached eggs and hollandaise sauce or as an accompaniment to any meal.

Keto Loaded ‘Potato’ Biscuits
Makes 10 biscuits

1/2 cup mayonnaise 
1/4 cup sour cream
6 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
5 slices cooked bacon, finely chopped
3 tablespoons chives or green onions, finely chopped
1/2 tablespoon parsley, finely chopped (half that amount if using dried)
1 cup coconut flour
1-1/2 teaspoons baking powder
1/2 cup shredded extra sharp cheddar cheese

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.

2. Place the mayonnaise, sour cream, eggs, salt, pepper, bacon, chives and parsley in a medium mixing bowl and whisk to combine.

3. Place the coconut flour and baking powder in a small bowl and whisk with a fork until combined, breaking up any lumps. Add the dry ingredients and shredded cheese to the mayonnaise mixture and stir quickly with a fork to fully incorporate the ingredients. Allow the batter to sit for a few minutes until the coconut flour absorbs most of the liquid and the mixture thickens into a soft dough. 

4. Turn out the dough onto the counter and form into a large ball. Pat down gently on the dough ball until it is 1-inch in thickness. Use a small biscuit cutter to make biscuits, reforming scraps into a ball and patting down again as needed until you have created ten 1-inch high biscuits. (Alternatively, you can divide the dough into 10 pieces, roll each piece into a ball, place them on the prepared baking sheet and gently pat down with your fingers until the biscuits are 1-inch thick.)

Keto Potato Biscuits
5. Bake for 18-20 minutes or until the bottom of the biscuits have browned and the tops take on a bit of golden color. Remove from the oven and allow the biscuits to remain on the baking sheet for 5 minutes. Serve warm.

6. The biscuits can be stored in the refrigerator for up to 3 days or, once cooled completely, wrapped well with plastic wrap and stored in the freezer for up to a month. To reheat: If frozen, thaw biscuits at room temperature for 1 hour. Place on a baking sheet and warm in a preheated 300 degree F oven until heated through, about 8-10 minutes.

Potato Biscuits made Low Carb
Nutritional Information per biscuit: 219 calories, 7.3 g carbohydrate (4 g dietary fiber, 0.9 g sugars), 17 g total fat (5.9 g saturated fat, 0 g trans fat), 128 mg cholesterol, 319 mg sodium, 114.7 mg calcium, 76 mg potassium, 1 mg iron, 93 IU Vit A, 8.5 g protein. Net carbs per biscuit: 3.3 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission. 

Thursday, November 4, 2021

Keto Radish and Egg Frico

Radish and Egg Frico
Frico is a traditional dish from north eastern Italy usually made with potatoes. I modified the recipe to make it keto by replacing the potatoes with radishes. This quick meal for any time of day is basically a crispy, double-crusted cheese pie filled with vegetables and made in a skillet. It is rustic comfort food that is filling and SO DELICIOUS!

Radish and Egg Frico, cut into quarters
Keto Radish and Egg Frico
Makes 2 servings

1/2 tablespoon avocado oil or bacon grease
3/4 cup sliced radishes
1/2 small onion, sliced
4 ounces shredded cheese, about 1-1/2 cup (Cheddar, Asiago and Gruyere are good choices)
2 eggs
2 slices cooked bacon, chopped
Salt and pepper to taste

1. Melt the oil in an 8-inch, non-stick skillet over medium heat. Add the sliced onions and radishes and cover, stirring occasionally, until the vegetables are browned and tender. 

Sauteed radishes and onions
2. Remove lid and reduce heat to low. Remove the cooked vegetables to a plate and, into the hot skillet, sprinkle 1/2 of the shredded cheese.

Sprinkle skillet with cheese
3. Return the sautéed vegetable to the skillet, carefully arranging the vegetables on top of the shredded cheese.

Return vegetables to skillet
4. Crack two eggs on top of the vegetables. Season the eggs with salt and pepper. Add the chopped bacon on top of the eggs.

Add eggs and bacon
5. Finally, sprinkle the remaining shredded cheese over the top. Continue cooking until the bottom layer of cheese is firm and crispy.

Top with remaining cheese
6. Very carefully, flip the frico with a spatula. Cook on the second side until the cheese is firm and crispy. Remove to a serving plate, cut in half or quarters and enjoy!

Whole Radish and Egg Frico
Nutritional Information per serving (1/2 recipe): 357 calories, 5.1 g carbohydrate (1.1 g dietary fiber, 2.3 g sugars), 26.4 g total fat (14.8 g saturated fat, 0 g trans fat), 255 mg cholesterol, 655 mg sodium, 446.7 mg calcium, 262 mg potassium, 1 mg iron, 263 IU Vit A, 8 mg Vit C, 24 g protein. Net carbs per serving: 4 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.