Category: Keto Friendly

Posted in Holiday, Keto Friendly, Sugar Free, Sweets

Sun Butter Cups

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1.5 Bags Lily’s Dark Chocolate Chips
  • 1 Cup Sugar Free Sun Butter
  • 5 TBSP Arrow Root Flour
  • 1 tsp Coconut Oil

INSTRUCTIONS:

  • 1. Mix the Sun Butter and Arrow Root together in a small bowl and set aside.
  • 2. In a double boiler, gently melt the Lily’s and the coconut oil together.
  • 3. Spoon melted chocolate into Cupcake Liners. Using a soup spoon, cover the bottom of the liner with melted chocolate. The amount should be on the thinner side as it will thicken as it solidifies.
  • Add the Sun Butter/Arrow Root on top of the chocolate. Use a soup spoon for this too.
  • Spoon on the top layer of the melted Lily’s using the remaining chocolate. Remember, it will thicken as it solidifies, so don’t make it too thick, It will be hard to bite into.
  • 4. Let them cool in the fridge for an hour.

Dishing On This Dish: This is super easy to make. The trick is to keep the chocolate on the top and bottom thin so it isn’t hard to bite into. I used foil lined cupcake bottoms and the foil stuck and it was a disaster. Parchment paper Cupcake liners worked better.

Posted in Dairy Free, Dinner, Flour Free, Gluten Free, Keto Friendly

The Best Keto Pizza

Posted on by Annie Eskeldson

Crust Ingredients

  • 4 eggs
  • 2 Tbsp oil (melted coconut, olive, grapeseed)
  • 1.5 tsp Garlic flakes smashed into a powder with mortar and pestle (or just use powdered)
  • 1.5 tsp fine, organic salt, or Himalayan Pink salt – but smashed fine
  • 1 tsp Xantham Gum
  • 1 tsp Baking Powder
  • 1 full bag (`16oz) Bob’s Red Mill Almond Flour

Directions:

Mix all the ingredients EXCEPT the Almond Flour in a large mixing bowl with a whisk until they are mixed well. Add the full bag of Almond Flour. Stir with a fork until a ball forms then knead with your hand. Place the dough ball into the fridge for 30 minutes.

Preheat oven to 425 degrees.

Roll out the dough using two pieces of parchment paper a little larger than the size of an (18 x 13) rectangular baking sheet and a roller. You’re going to roll this out fairly thin and this much dough is perfect for a large baking sheet (actually called a half sheet in professional setting.) Make sure you measure your pan because this dough needs to be rolled out thin and you may have enough for more than one pan if your pan is not as large as mine. There is enough dough to roll it out, then roll back the edges so that you form a little bit of a raised crust around the outside. After rolling out, simply remove the top parchment paper and put the bottom piece, paper and dough, right into your baking pan. If you do not have a pan this size, you can 1/2 the recipe, or, if you have 14 inch round pizza pans, this is enough dough for two of those.

Bake for about 10 minutes, until it is crisp, but not burned.

Pizza Ingredients

  • Pizza sauce of your choice (I used tomato sauce here, but have made it out of pumpkin in the past)
  • Cabbage
  • Hamburger seasoned with oregano
  • Applegate Uncured Pepperoni
  • Black Olives
  • Mushrooms
  • Green Peppers
  • Organic Mozzarella Cheese OR Daiya Mozzarella if Dairy Free (this is what I used, it was fab!)

Directions:

Cook hamburger and season. For keto, I don’t drain it. I just let it cool in the fat. Slice and prep other toppings and feel free to add/sub as you like.

When Pizza crust is done baking, top with ingredients, the bake another 8 minutes at 425 until cheese is melty. Cool a bit and enjoy.

Posted in Dairy Free, Dessert, Gluten Free, Keto Friendly, Soy Free

2 Layer Vanilla Cake with Chocolate Frosting

Posted on by Annie Eskeldson

Cake Ingredients:

  • 12 Eggs
  • 4 tsp Vanilla
  • 3 tsp Baking Powder
  • 2 Cups Lakanto MonkFruit Powdered Sugar
  • 1 large Cup Ghee
  • 1 tsp Redmond’s Real Salt or Himalayan Salt (finely ground)
  • 1 cup Coconut Flour

Directions:

Heat oven to 350 degrees.

In a large mixing bowl add the eggs and beat them really well for a couple minutes. Add all the remaining ingredients except the coconut flour. Mix very well with a mixer. Mix on low first and then on high to really mix well, about 3 to 5 minutes. Last, add the coconut flour and continue to mix it well for a couple minutes.

Evenly divide the batter into two round cake pans with a spatula. I like to line the bottom of the cake pans with parchment paper. I cut a circle to just cover the bottom.

Bake for 20 minutes. I use an oven with a convection setting, so your oven may take longer to bake. Just use a knife to check the center for doneness. It should come out clean, with no batter. Although there may be some moisture there, but no batter.

Allow cakes to cool completely before frosting.

Frosting Ingredients

  • 4 large avocados
  • 8 Tbsp organic baking cocoa
  • 1.5 cups Lakanto Monkfruit Powdered Sugar
  • 2 tsp Vanilla
  • 1/4 cup Ghee

Frosting Directions

Mix all ingredients well with a mixer until creamy and smooth. You can refrigerate it for a bit if needed while waiting for cake to cool. If it gets too hard or stiff, just let it sit out and stir. It will perfectly spread onto a cooled cake. Frost the first layer, then add the second layer; frost it. Then frost all the sides.