August 22, 2020

Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}

 These low carb pumpkin muffins are incredible.  

I am constantly surprised at some of these low-carb recipes I keep trying.  I have found so many good recipes that I am loving and I'm shocked they are just as delicious as the regular, sugar-loaded, high carb muffins I'm used to having.  

You make these just as you would any regular muffin recipe.  You start by creaming together softened butter and your sweetener of choice.  Lately, I prefer Monkfruit, but use whatever you prefer.  Then, you add your eggs and a few other ingredients, including the dry mixture.  

Instead of using all-purpose flour as you would in most muffin recipes, you will use superfine almond flour and coconut flour.  This is another way to help keep the carb count down.  These flours can be found at any regular grocery store.    
Last, you swirl in the cream cheese mixture.  Mine was soft enough that it was not hard to swirl in.  If your cream cheese mixture seems to be too thick, you can always pop it in the microwave for 10 seconds to soften a bit before swirling.  

The flavor of these muffins is seriously on point.  The pumpkin pie spice adds a nice balance of cinnamon, nutmeg, cloves and ginger. The texture is perfect and when combined with the tangy and sweet cream cheese, it really is SO dang good. 

I know these will be made constantly at my house this Fall season.  AND the best part is, the kids even love them.  
You might also like:
Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}
(Printable Recipe)

1/2 c. unsalted butter, room temperature
2/3 c. granulated sweetener (I like Monkfruit)
4 large eggs
3/4 cup canned pumpkin puree
1 tsp. vanilla
1 1/2 c. superfine almond flour
1/2 c. coconut flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt

Cream Cheese Mixture:
8 oz. cream cheese, room temperature
3 Tbl. granulated sweetener (I like Monkfruit)
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners, spray with cooking spray and set aside.  In a large mixing bowl, cream together butter and sweetener until smooth and creamy.  Add the eggs, one at a time, mixing after each addition.  Mix in the pumpkin puree and vanilla and mix until combined.  In a separate medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt.  Add dry ingredients to wet ingredients and mix until combined.  Fill muffin cups 3/4 full with batter.  I like to use an ice cream scoop, so they're all the same size.  Set aside.

For the Cream Cheese Swirl: In a medium mixing bowl, combine the cream cheese, 3 Tablespoons granulated sweetener and 1 teaspoon of vanilla and mix until smooth and creamy.  Drop a heaping Tablespoon of cream cheese mixture on the top of each muffin.  Use a toothpick and swirl the cream cheese mixture into the pumpkin mixture.  Bake in preheated oven for about 22-23 minutes or until a toothpick inserted in the pumpkin part of the muffin comes out clean.  Makes about 13 muffins.  Cool and serve.  Store leftovers in the refrigerator.  These are great served at room temperate and cold.  

recipe adapted from: Green and Keto

Jenn's Notes: When I calculated these ingredients using an online nutrition calculator, I get about 3 Net Carbs per muffin.  This is for informational purposes only.  Please use your own nutrition calculator to get your macros.

August 1, 2020

Keto Zucchini Bread

I have been working on a few different Keto-Friendly Zucchini Bread Recipes.  This version is one of my family's favorites so far.  It has a great texture and flavor.  If you haven't baked much with almond flour, it does give the bread a different texture than what you might be used to with regular all-purpose flour.  To help with the texture, make sure you squeeze out as much liquid from the zucchini as you can.  This will help keep the bread from being too wet.  I like to peel most of my zucchini, but I do leave some of the peel to have some pretty green specks throughout the bread. 

I have been making at least one loaf of this bread, each week, for the past month.  It's great for breakfast, lunch or just as a snack.  
You might also like:

Keto Zucchini Bread
adapted from: Jennifer Banz
2 c. almond flour
1/2 tsp. kosher salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 c. keto-friendly granulated sweetener (I like Monkfruit and Swerve)
2 large eggs
1 tsp. vanilla
1/4 c. unsalted butter, melted
1 1/2 c. grated zucchini zucchini

Preheat oven to 350 degrees.  Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray (don't skip this step); set aside.  In a small bowl, combine almond flour, kosher salt, cinnamon and baking soda; set aside.  In a separate medium bowl, whisk together sweetener, eggs and vanilla until well combined.  Slowly whisk in the melted butter.  Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can.  Discard liquid and add the zucchini to the egg mixture and stir to combine.  

Add the dry ingredients to the wet ingredients. Stir together until combined.  Batter will be very thick.  Add batter to prepared loaf pan and spread out evenly.  Bake in preheated oven for 50-55 minutes or until a toothpick comes out clean.  I like to tent my loaf with foil for the last 15 minutes, so the loaf doesn't get super dark. Cool in pan for 10 minutes, then remove and allow to cool completely.  Slice into 10-12 slices and serve.  

Notes: I used an online nutrition calculator and for 10 slices, I got 194 calories per slice, 16.3 grams of fat, 6.3 grams of protein and 2.6 net carbs per slice.  This is provided to help give you an estimate of stats.  Please use your trusted nutrition calculator for nutrition facts. 


July 25, 2020

Keto Strawberry Dream Dessert

This is my Keto version of that famous Strawberry Jello Pretzel Salad that I'm sure you have all seen or at least hopefully eaten.  That original version is one of my absolute favorite treats, especially during Summer, but it's not something that works on a low-carb diet.  So, it was time for a low-carb, keto-friendly, version.  The result is THE BEST KETO DESSERT EVER!!!  Seriously, this is DIVINE and approved by the whole family. 

There are several steps to making this dessert, but every single step is well worth it. 
To make it easier for serving, I made them in individual serving cups.  These are very generous servings and are guaranteed to satisfy.  They start with a layer of sugar-free Strawberry Jello on the bottom.  You can always use another flavor if you prefer.  The next layer is a fluffy, sweet and extra creamy whipped cream mixture.  The final layer is the crunchy topping.  You guys . . . this crunchy topping is unbeatable . . . It is salty, a little sweet and super crunchy.  You won't find another crunchy topping better than this.  

When all of these layers are eaten together, it is like a dream, because you can't believe how dang good it is.  
You might also like:
One recipe makes 12 very generous servings.  You might be able to find perfect little plastic lids for your cups, but I went with good old plastic wrap to cover mine.  

Make sure to store them in the refrigerator and they stay fresh up to an entire week.  The strawberries on top were just for garnish on mine, but you can always add fresh fruit to yours, it'll up the carb count though.  With the online nutrition calculator that I used, it calculated about 2.17 net carbs per cup.  Please use your trusted nutrition calculator to calculate all macros.  

You have got to try this dessert whether you are on a low carb diet or not.  It's delicious.

Keto Strawberry Dream Dessert
From: Jenn@eatcakefordinner
(Printable Recipe)

Strawberry Layer:
1 (6 oz.) box sugar-free Strawberry Jello
2 cups boiling water
2 cups ice cold water

Whipped Cream Cheese Layer:
8 oz. cream cheese, softened
3/4 cup granulated Swerve (or similar sweetener), divided
2 tsp. vanilla extract, divided
2 c. heavy whipping cream

Pecan Topping:
2 c. pecans, chopped
1/2 c. almond flour
1/3 c. granulated Swerve (or similar sweetener)
4 Tbl. unsalted butter, melted
1 tsp. kosher salt

Place 12 (9 oz.) plastic cups on a sheet tray (make sure the sheet tray will fit in your fridge); set aside. For the Strawberry Layer:  Add the boiling water to a med-large measuring bowl with a pour spout.  Add the jello powder and whisk until the jello is dissolved.  Stir in the cold water. Allow to sit until lukewarm.  Then, pour evenly into the 12 cups.  Carefully place the cups in the refrigerator and allow to set up.  

For the Whipped Cream Cheese Layer:   In a medium bowl, beat cream cheese, 1/2 cup of the Swerve and 1 teaspoon of vanilla extract until smooth and creamy; set aside.  In the bowl of a stand mixer, add the whipping cream and whip until frothy, then add 1 teaspoon of vanilla extract and gradually add the remaining 1/4 cup of Swerve.  Turn up the speed and beat until thick and fluffy.  Add the cream cheese mixture to the whipped cream and mix until combined, making sure to scrape the bowl once or twice.  Spoon evenly into cups over set up jello layer. Refrigerate.

For the Pecan Topping:  Preheat oven to 350 degrees.  In a medium bowl, combine the chopped pecans, almond flour, Swerve and kosher salt.  Add the melted butter and toss together with a fork until everything is coated in butter.  Pour into a lightly greased 8x8 glass baking dish and press down evenly.  Bake for 10-11 minutes or until toasted.  Remove from oven and allow to cool completely.  Once cool, break into chunks and cover each cup with topping.  It might seem like a lot of crunchy topping, but it's perfect.  Serve right away or cover each cup with plastic wrap and refrigerate until ready to serve.  These stay fresh up to a week.  

Recipe adapted from an Instagram Story I saw on hannah_nos_carbs

Note: Eat Cake For Dinner does not provide nutritional facts.  If you would like to know the macros on this recipe, please use an online nutrition calculator.

May 20, 2020

Faux-tato Salad {Keto Friendly}

Let me just say . . . this recipe blew my mind.  It is so dang good.  If you are looking for a low-carb alternative to potato salad, then this is it. The magic ingredient is cauliflower.

I have been trying to eat healthier these past few months.  One of those ways is to reduce the number of carbs that I am eating each day.  

By using fresh steamed cauliflower instead of potatoes, the result is AMAZING.  
I was so skeptical and then I took that first bite and the rest was history.  I've already made this so many times and I get frequent requests by my family to make it again.  It really does taste like potato salad.  I'm not even a big fan of cauliflower, but I love this salad.

Serve it alongside some grilled chicken, a grilled burger, a sandwich or anything else you can think of.  Make this at your next family BBQ and watch everyone be blown away by how good it is.

You might also like:

Faux-tato Salad
From: Jenn@eatcakefordinner
(Printable Recipe)

1 medium-large head cauliflower, cut into bite-size florets
3/4 c. mayonnaise
1/4 c. sour cream
1 1/2 Tbl. yellow mustard
1 tsp. granulated Swerve or similar sweetener
salt, to taste
freshly ground black pepper, to taste
2 large stalks celery, chopped
3 -4 scallions, finely chopped
1/4 c. chopped dill pickles
5 hard-boiled eggs, peeled and chopped
paprika, for garnish, opt.

Steam cauliflower for 5 minutes or until tender, but still has a little crunch.  Allow to cool completely.  Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard, Swerve, salt and pepper and stir until combined.  Add the cooled cauliflower, chopped celery, scallions and pickles and stir together until everything is coated in the dressing.  Last, add the chopped eggs and gently stir together.  Refrigerate for at least four-six hours before serving. Sprinkle with paprika before serving, if desired.  Serves 8-10 people. This tastes great for several days.   

Note: Eat Cake For Dinner does not provide nutritional facts.  If you would like to know the macros on this recipe, please use an online nutrition calculator.  

April 5, 2020

Orange Dreamsicle Cookies

mmm . . . mmm . . .mmm . . . 

These are one of my favorite cookies.  I have been making these cookies for around ten years now and they are always a huge hit.  

They are a perfect year round cookie.  
The cookie is chewy and moist with a hint of freshness from the orange zest and a sweet, melt-in-your mouth feeling from the white chocolate chips.  There is just something about orange and white chocolate together that is irresistible. 

You might also like:

Orange Dreamsicle Cookies

2 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 tsp. vanilla
1 1/2 - 2 Tbl. grated orange zest 
1 1/2 c. white chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt; set aside.  In a large bowl, cream together the butter and both sugars until light and fluffy.  Add the egg, vanilla and orange zest and mix until combined.  Gradually add the flour mixture and beat until combined.  Stir in the white chocolate chips.  Using a small ice cream scoop, drop dough onto a lightly greased cookie sheet.  Bake for 10 minutes.  Makes around 2 1/2 - 3 dozen cookies.