Tag: Sugar Free

Posted in Dairy Free, Gluten Free, Sugar Free

Sweet Potato Casserole Crunch

Posted on by Annie Eskeldson

Ingredients for Potatoes:

  • 2 Large Sweet Potatoes, peeled, cut, boiled, and drained.
  • 1 cup Monk Fruit Sugar or Swerve
  • 1/2 cup Ghee
  • 1/2 cup milk
  • 2 Large Eggs
  • 1.5 Tsp Vanilla

Ingredients for Topping:

  • 2 cups Chopped Pecans
  • 1 Cup Swerve Brown Sugar
  • 1/2 cup Ghee (or coconut oil)
  • 1/2 cup Coconut Flour

Directions:

  • Peel and cut the sweet potatoes into cubes. Bring to a boil for a few minutes.
  • When a fork can be inserted into the potatoes, remove from heat and drain.
  • Put them into a large mixing bowl and mash them with a fork.
  • Add all the Potato ingredients and mix well with a fork or hand mixer.
  • Put into a large casserole dish and smooth the top.
  • Place all the Topping ingredients together in a sauce pan and melt together.
  • Put them on top of the smoothed over Potatoes.
  • Bake the potatoes with the topping at 350 degrees F for about 20-30 minutes, depending on your oven. Be sure to check so that the topping does not burn.
  • Enjoy!

Dishing on this Dish: This is a royal hit at my house. My family loves this dish. If you have a large enough casserole dish, think about doubling it because it will disappear fast!

Posted in Snacks

Easiest Keto Crackers Ever

Posted on by Annie Eskeldson

Ingredients:

  • 1 Egg
  • 2 Tsp Pink Himalayan Salt or Redmond Salt ( or to taste)
  • 1 Tsp Black Pepper (or to taste)
  • 1 3/4 Cup Almond Flour – Finely ground variety

Instructions:

Preheat oven to 350 degrees.

  1. Whisk egg, salt, and pepper together.
  2. Add the almond flour and stir with a spoon until crumbly.
  3. Knead the dough together with your hands until you get a nice, smooth ball.
  4. Place between two pieces of parchment paper (approx18x 13 size – or half size professional baking pan.)
  5. Roll out the dough, very thin. It will be about 1/16 of an inch. For crisp crackers that bake evenly and quickly, be sure to roll them thin. It should take up most of the 18 x 13 parchment paper.
  6. Use a pizza wheel to cut lines lengthwise and then crosswise to get squares/rectangles.
  7. Use a fork to gently pierce each square for more even baking.
  8. Bake for 10 minutes at 350 degrees.
  9. After the first ten minutes, pull the pan out and check for any lightly browned crackers. They are done and will be around the edges. You can go ahead and remove them from the pan onto another plate to cool. Put the other crackers back in the oven for two minutes. More crackers should be done at this time, just use a spatula to remove them onto the cooling plate. Put in for another two minutes. Continue in this way until all the crackers are removed. If you have a really good quality convection oven, this may not be necessary. 10-12 minutes and they may all be evenly cooked. Often, however, the baking isn’t completely even, so it’s better to check them and remove the finished ones, moving from the outside to the inside. These crackers are so good, they are worth the effort!

Dishing on this Dish: Crackers are so expensive anymore! It’s driving me crazy. Here is an awesome recipe that works like a charm, tastes great, and is keto as well!

What’s in the Cupboard: I made these with eggs but I see no reason why chia eggs or egg alternative wouldn’t work just as well. If you try it, let me know how they turn out.