Every recipe has a story! I remember my Grandma Bettie making coffee cake on weekends! I always thought it had coffee in it until she showed me how to make it.
Her version was the recipe off of a Bisquik box, but alas it was still divine! The crumbly cinnamon top and the moist feel that was just right to pair with a cup of coffee🍵 I usually had mine warmed up with butter and a glass of milk❤
This coffeecake does use my baking mix, has a similar crumb and tons of cinnamony goodness like my Grandmas. This one though is grain free, gluten free, keto and only 2.5 carbs per square😮
Here is my baking mix! All items can be found online if you cannot find them locally.
Let’s make some coffee cake!
First, make the topping!
Get your cinnamon and sugar in a medium bowl.
I really like this brand of maple extract! It really blends well with no aftertaste!
I used Lolli’s Low Carb Granola, you can get some off their website! Alternately you could use chopped pecans with a granulated sweetener.
Now get a 2nd medium bowl and whisk the dry ingredients together.
Now in a 3rd medium bowl mix the wet ingredients.
Slowly pour the well mixed WET ingredients into the DRY ingredients to make the batter.
Pour the batter into a greased 8×8 pan.
Spread it out and top it evenly with plops of the topping.
Now you will run your knife through it like this!
Bake at 350° for 20 minutes and enjoy your cake with a hot drink!
It will keep up to 5 days covered in the fridge. Warm up individually if desired.
I have always been a pizza lover! I remember ordering a hand tossed meat lovers from Dominos every Friday in my 20s.
I have since gone gluten free then keto, so that’s out. Plus its healthier to make your own! I love the fathead pizza dough recipe, but found myself without the famous gluten free flours of coconut and almond.
This is flour free, nut free and virtually sauce free! Comes together quick and can be doubled to feed 3 to 4. The recipe as is feeds 1 to 2. I ended up cutting it into little squares and topping my salad with it!
Lets make some pizza, quick!!
Quick Keto Personal Pizza
2 cups shredded mozzerella, divided
1/4 cup parmesean cheese, fresh shredded is recommended
1/4 tsp baking powder
1/4 tsp garlic powder
1/4 tsp Italian seasoning (or pinch of each: oregano,basil,marjarom)
Preheat oven to 400°.
Mix 1 cup shredded mozzerella with parmesean, eggs and dry ingredients.
Spread out onto parchment lined pizza pan.
Bake at 400° for 12 minutes.
Add 1 tbsp sauce or pureed sun dried tomato paste, then 1/2 cup cheese, then meat and veggies, plus remaining 1/2 cup mozzarella.
1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)
Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.
When I say Jello, most everyone has a memory triggered of the gelatinous, jiggly mass! When I say gummies, you might think of gummy bears!
These good for you treats are a cross between the two but NO SUGAR!! I am KETO/Low Carb for life. I have NEVER felt this good before so why stop?
You have probably seen my posts about the gazillion blackberries I have been picking lately! I have made 30+ jars of keto jam so far, but wanted something different, so fresh fruit gummies it is!
I cooked my fresh berries for 15 minutes on low untill the juice had been seeped out. Then I put a sieve over a bowl and deseeded them by pushing the berries down with a wide spoon.
The results will yield a juicy pulp that you will use to make the gummies!
You will need 1 1/4 cups of berry pulp/juice.
1/2 cup cold water to “bloom” the gelatin.
I use Great Lakes Gelatin(orange can) because it is from grass fed cows. The green can, collagen hydrosylate WILL NOT WORK because it will not gel up.
You CAN use gelatin from the store, but I don’t recommend it.
You will need 1/4 cup gelatin. Measure it out and then whisk into your cold water.
At first it will be easy to whisk, then…..
It becomes a stiffened blob looking thing! No problem, its supposed to look like that!
Put your berry juice/pulp in a medium saucepan and add in 1/4 cup of your favorite granulated sweetener. I chose to use my erithrytol/stevia blend that I make up before hand.
I keep it in a jar and use like sugar in recipes. It is 1 cup of erithrytol to 2 tsp stevia. I have it made up already and just scoop what I need!
Start to warm up the sweetened berries. Once it is warmed up add in the gelatin blob. Mine came out in a big plop!
Start working it into the berries and you will see it start to melt away and combine.
Once it is all dissolved and smooth, about 5 minutes of stirring, I then put it into a container with a pour spout to pour into my molds.
You can get some of these fancy silicone molds at your local hobby store like Micheals, or online. The heart one is from Ikea and the square one is from ebay.
If you dont have any molds, you can simply pour the finished solution into an 8×8 glass pan and cut into squares!
You will leave them in the fridge for 2 to 3 hours. This ensures it is completely set before unmolding or cutting.
These gummies are gut healing in that the gealtin helps repair holes in your gut. It also supports hair, nails and skin!
These are all admirable benefits, but don’t over do it!! If you consume too much gelatin at once it may cause bloating, nausea, and digestive upset.
Start off with one square or shape and work your way up to more. It is loaded with protien so consider this if you are watching your macros.
They keep up to 2 weeks sealed in the fridge!
Keto Blackberry Gummies
1 1/4 cup blackberry /juice & pulp, deseeded
1/4 cup gelatin added to 1/2 cup cold water
1/4 cup erithrytol/ stevia blend (optional)
Place the juice in a pan on a low heat to warm. Add the bloomed gelatin and whisk until combined. Stir constantly 2 to 5 min until completely dissolved. Pour into measuring cup with a spout. Pour into molds.
Alternately, pour into 8×8 glass pan. Refrigerate 3 hours. Remove from mold or cut into squares. Store in fridge up to 2 weeks.
When I think of a favorite candy bar that I would get when we went to the grocery store it would either be a peppermint patty, or a mounds bar! I have always loved coconut and started loving dark chocolate more as I got older.
How excited was I to put together this recipe that is sooo good you will want to try it again and again!
Even if you are not Keto, you can put as almond on it and cover with milk chocolate. Maybe use white chocolate to cover it instead, lots of possibilities!
It takes some time but it’s so worth it to have a treat when you are craving it!
Let’s make some treats!
First you will need 2 cups finely shredded coconut in a medium bowl.
Next is the coconut manna, or butter! I love the Nutiva brand❤It is well blended, smooth and tastes sweet even though it is NOT!
Put 1/3 cup in the bowl with the coconut.
Next is coconut oil. You can technically use any type of coconut oil, but Nutiva Organic Extra Virgin Coconut oil is top notch!! You can get some of Nutiva’s best items at 25% off when you order here!
You will need 2 Tbsp melted coconut oil. With these hot summertime days, its probably already melted!
Now open your can of FULL FAT coconut milk and scoop out the solidified cream.
Now mix it up well with a wooden spoon. It should be mixed well like this.
Now to save time I used a cookie scoop so I could portion them out.
Then shaped them into the familiar log shape. I lined my pan with parchment for easy removal. Put them in the freezer for 30 minutes.
Measure out 8 oz. of chocolate bar, or unsweetened chocolate plus stevia. I know Lily’s chocolate could save you time! Get some here!
Start melting chocolate in a double boiler.
Dip each log separately using a fork.
Place on cooling rack that is on a cookie sheet. Freeze 10 min.
Drizzle remaining chocolate over the top of desired.
Keto Copycat Moundz Bars
2 cups Organic unsweetened shredded coconut
1/3 cup Nutiva Coconut Manna/Coconut Butter
2 Tbsp melted Nutiva Organic Extra Virgin Coconut Oil
3 Tbsp Lankanto Monk Fruit Maple Syrup
1/3 cup Coconut Cream (from top of coonut milk can that has been refrigerated overnight)
8 oz unsweetened chocolate sweetened with stevia/or choice of chocolate (Lily’s is a good brand)
Combine all ingredients, except chocolate, in a large bowl. Mix well with a large spoon till combined. Scoop out with cookie scoop to make approx. 15 balls. Shape each ball into a log. Place on wax paper/silpat lined cookie sheet. Freeze 30 min. Start melting chocolate in a double boiler. Dip each log into the chocolate and place on cooling rack on cookie sheet. Freeze 10 min. Drizzle remaining chocolate over the top of desired.
When I think of chicken strips it brings me back to my 1st job at Golden Corral! I loved that when my shift was over I got 1 free meal of my choice😍I would usually go with the chicken strip dinner!
Yummy, crispy strips of chicken that I would dunk in ranch or ketchup! Plus half a plate of thick steak fries😮
So the fries wouldn’t happen now that I’m keto, but the chicken strips HAD to be recreated! Here is the best replacement😊
EXTRA CRISPY KETO CHICKEN STRIPS
1 lb. Chicken tenders
1 1/2 cup crushed pork rinds
3/4 cup finely ground almond flour
1 tsp salt
1 tsp ground black pepper
Coconut oil for frying
First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!
In a separate bowl whisk together almond flour, salt & pepper. You want them to look like panko crumbs!
In a 2nd separate bowl whisk together almond flour, salt & pepper.
In your third bowl you will need your eggs. Whisk up the eggs and set your bowls in this order.
You will bread the chicken tenders from right to left!
1st dunk is in the flour mixture. Coat both sides well.
2nd dunk is in the whisked egg mixture. Make sure you let the excess drip off before moving to the final bowl.
Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network!
Let your breaded chicken sit for a bit before frying so the topping stays on better!
Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying.
Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!
Now gently lay the strips in and don’t overcrowd the pan.
I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high.
Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.
Leave to cool on a few paper towels for a few minutes.
Now devour!! I dipped mine in homemade ranch dressing!