Keto Pumpkin Pie and Flakey {Grain Free, Low Carb} Crust

Keto Pumpkin Pie

Keto Pumpkin PieThis is sooo good. And so easy. I was always an apple pie girl, most of my family was. Although we would make the obligatory pumpkin pie at the holidays, the apple was always the first to be eaten, meaning that we made 2 and they were still eaten more quickly than the pumpkin. Pumpkin was good, but seriously couldn’t hold a candle to warm apple pie and ice cream. This was true for all of my 30 years, until this recipe.  This combines the deliciousness of pumpkin, with the creaminess of cheesecake, without being cheese-cakey. Sooo good warm out of the oven with freshly whipped cream, soooo good reheated the next day, or even eaten cold with leftover cream. Yummmmm!

Why do we wait for the holidays for pie? I have decided that I won’t any longer, especially since this comes together in a snap, crust included (no rolling!). Speaking of crust…This. One. Is. IT! Look no further and never try to fool yourself into thinking that almonds, butter and splenda/stevia = a pie crust. It doesn’t people…I promise. Don’t question it, don’t try to substitute it, just make it. And smile. And remember back in the day when pie was so freakin’ good!

Crust:
1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
1 egg
6 Tbsp butter, melted
1 Tbsp erythritol

Mix all of your crust ingredients in a small bowl with your hands. It will be sandy. Line your pie plate with parchment (you can skip this if you are planning on serving warm, but once it is refrigerated, it becomes pretty challenging to get all the crust out). Dump your mixed crust ingredients into the pie plate and use your fingers and hands to pat it out and up the sides. I use a deep dish, Pampered Chef stone pie plate and it goes all the way up the sides, but not over the sides. It should be about 1/4 inch thick.

Put your crust in the fridge while you make the filling.

Pie Filling:
1 can pumpkin
8 oz melted Neufetchal {cream} cheese
1/2 cup heavy whipping cream
2 eggs
2 egg yolks
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp salt
1/2 cup erythritol
1/2 tsp english toffee stevia

Combine all of your ingredients in a blender. (I use my Vitamix, which I LOVE), but as long as everything is melted, any standard blender should work. (I’m guessing a hand-mixer would probably be sufficient as well, but I can’t guarantee that. If you go that route, mix all the wet / melted ingredients first and then add the cold stuff and spices.)

Pour filling into your chilled crust and bake at 350 for 45-60 minutes or until set in the middle. Remove from oven and allow to cool for 30 minutes before serving. It doesn’t cut as nicely warm, but it’s super delicious! ENJOY!!

This crust is also phenomenal with apple pie, preferably with lower sugar, fermented apples. Thank you to Ginny over at Ginny’s Low Carb Kitchen for inspiring me to try that. My filling isn’t just right yet, but it’s coming. Just double it for a double crusted pie.

Keto pumpkin pie, low carb, gluten and grain free, whipped cream

The result of waiting until the 2nd day to photograph with fallen whipped cream…Still yummy though 🙂

 

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Nut Free Double Chocolate Cookies (Low Carb)

Double Chocolate Coconut Cookies {crisp and nut-free!}

 

Low Carb Double Chocolate Coconut Cookies that grain-free, gluten-free, dairy-free, keto

Low-Carb Crisp Double Chocolate Coconut Cookies {grain-free, gluten-free, dairy-free, keto}

Another cookie recipe? Yes, my friends. This one is crisper and solid enough to pack for a picnic. The kids loved it, as did my hubby and I. They’re also good (although not “double” chocolate) if you leave the chocolate chips out.

1 cup pumpkin seeds, ground (measured before grinding)
1/2 cup coconut flour, measured before sifting, then sifted
3/4 cup Erythritol Sweetener
1 tsp English Toffee Liquid Stevia
1 cup Virgin Coconut Oil or butter (melted)
1/4 cup yellow squash puree (raw) or greek yogurt
1 Tbsp vanilla
pinch salt
3 Tbsp Raw Cacao Powder
1/2 tsp baking soda
1/2 tsp guar gum
2 eggs
1 cup bittersweet (or sugar free) chocolate chips
1 cup Unsweetened Medium Shredded Coconut

Preheat the oven to 350 and line a baking sheet with parchment.

Blend everything except the chocolate chips and coconut flakes with a hand mixer.  Once combined, add chocolate chips (if using) and coconut flakes. They would also be good with some chopped pecans/walnuts or almonds (if you don’t have to be nut-free.

Drop by rounded tablespoons onto your parchment lined baking sheet and flatten a bit for a crisper cookie, or leave rounded for more of a cookie ball. They don’t spread much 🙂

Bake for 9-12 minutes, or until set in the middle. Allow to cool completely before you try to remove them to a cooling rack or airtight container. They are fragile initially, but once then cool, they are very sturdy.

*You can freeze the dough, uncooked so that you can have hot, fresh cookies anytime. Just add a couple minutes to the cooking time and cook right from frozen. To do this, simply follow thru the steps before putting in the oven, and instead put your parchment lined baking sheet in the freezer to allow the cookies to freeze separately for a few hours. Remove and put them in a freezer bag, then you can make instant low carb cookies…like refrigerator dough that won’t kill your diet!

Best Low-Carb Waffles {nut-free, gluten-free, dairy-free}

Coconut Flour {nut-free, gluten and grain free, dairy-free} Protein Waffles…easy and delicious!

5 eggs
1/2 cup milk (almond, coconut, raw cow’s/goat’s)
1/3 cup brewed coffee (or water)
2 Tbsp apple cider vinegar
1/2 cup Virgin Coconut Oil 2-3 full droppers English Toffee Liquid Stevia 2 oz. 2 Tbsp Erythritol Sweetener 1 Tbsp vanilla
2 Tbsp chia seeds
1 Tbsp Great Lakes Unflavored Gelatin 2 tsp baking powder
1/4 tsp salt
1/3 cup Organic Coconut Flour 2/3 cup dried egg* (or egg white) powder or unsweetened whey protein

Begin preheating your waffle maker, as hot as possible.

Blend eggs, milk, coffee, ACV, coconut oil (if not using a high powered blender, melt it first and then add it slowly, while hand-mixing) stevia, erythritol and vanilla in a high powered blender, or in a large bowl using a hand or stand mixer. Add the chia seeds and gelatin with mixer/blender going to ensure no clumps. Allow to rest for 3-5 minutes and then blend again before adding dry ingredients.

Sift coconut flour and (choice) protein powder, along with remaining ingredients into your bowl.

If your waffle maker is non-stick, go ahead and pour on your batter to the hot griddle and cook until done. I usually let mine go about 45 seconds past when the waffle maker tells me they are done to get a little crispy (the best I’ve gotten with no nuts and coconut flour based waffles). Use a spatula to remove to a cooling rack.

Makes 12-16 waffles, depending on your machine.

*I use Honeyville dried egg powder, as my oldest son is allergic to whey. Before we discovered this, however, I VERY successfully used Jarrow Formulas Whey Protein, which I ordered off of Amazon using Subscribe and Save. It appears that the price has gone up substantially since then. Almost all of my recipes with Jarrow Formulas Whey Protein work with a 1:1 sub of the whole egg powder or NOW Foods Eggwhite Protein, 1.2 Pound. I just found that Honeyville’s egg powder was MUCH cheaper than egg white protein.

PS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!

Chocolate Zuchinni Mini Donuts (coconut flour)

Chocolate-Coconut Zuchinni Donuts

Chocolate-Coconut Zuchinni Donuts {low-carb, gluten-free, grain-free, paleo}

Chocolate Zuchinni Mini Donuts (coconut flour)
*grain-free*gluten-free*low-carb*paleo*

½ cup coconut flour (sifted)
½ cup raw cacao powder {or cocoa powder}
1 tsp baking soda
1 tsp baking powder
½ cup erythritol
3 droppers English Toffee Stevia
1 tsp plain stevia {Better Stevia isn’t bitter}
½ cup coconut oil {or butter}, melted
1 cup pureed zuchinni {or 1.5 cups shredded}
4 large eggs

OPTIONAL ADD-INS
3 raw chicken livers (I don’t recommend this without a high powered blender)
1 egg shell, boiled-dried-powdered, ½ tsp
½ cup chocolate chips

Mix all the liquid ingredients. (I use my vitamix, but you could use a hand blender or stand mixer…you just want it well-mixed.)

*If you are using the livers and/or the egg shell, add it now and let it blend for at least a minute. Nothing ruins a good chocolate donut like a fat bite of chicken liver or egg shell. As long as you mix them well, you can’t taste either and it’s a great addition of the nutrients from the offal and/or the calcium from the egg shell!*

Add the erythritol, then add the baking soda and baking powder, followed by the cocoa powder. Mix well before adding the sifted coconut flour (the sifting just ensure you don’t get ball of coconut flour in your baked goods. Not tasty friends, not tasty at all.)

Mix everything well. If you are using the chocolate chips, add them now.

I use my handy little mini donut maker (kind of like a waffle maker, but for mini donuts). But, if you didn’t have a mini donut maker and have no plans to acquire one, you can still make these treats as muffins or even in an oven donut pan.  In the mini donut maker, I can make 6 donuts at a time, and it takes about 2.5 to 3 minutes per batch. In the oven for muffins, I bake them at 325 for about 30 minutes. I’ve made both…and they are equally delicious.

For a finisher, I LOVE toasted coconut and always have some available. I simply melt coconut oil, dip the cooled donut or muffins in the oil and then in a little bowl of coconut. Not necessary, but definitely takes them up a notch…

Apple Bundt Cake (with a “sneaky” ingredient)

Apple Cinnamon Spaghetti Squash Cake
Apple Cinnamon Spaghetti Squash Cake
Apple Cinnamon (Sketti) Squash Cake

 

Soo, apple cake. I have a love hate relationship with apple cake. I love to eat it, but apples aren’t super low carb, and I have no self control…so I typically stay away. However, my husband requested it, and since I typically make pumpkin bread/rolls for our little ones and he isn’t a huge fan, I try to oblige. The last time I tried an apple cake it was ok. The flavor was spot on, but it wasn’t cakey. It was heavy and a little mealy. Disappointing but edible. This time, I think I was ready. I have a pretty basic fruit/veggie to dry mix ratio figured out from our numerous pumpkin roll batches for little O, who (I think) has some sensory issues and will typically only eat brown/white food. Anywho, this ones a winner. {This is not super low carb due to the apples. I apologize for that. All things considered, it’s still much lower in carbs than a typical cake. It’s a treat…cut a small piece and eat meat for the rest of the day if necessary. It’s that good. Promise!}

Apple Cake

¾ cup cooked spaghetti squash – pureed
5-6 small apples, pureed uncooked
5 eggs
4 egg whites
½ cup butter, melted (coconut oil for dairy free)
2/3 cup erythritol
1 tsp better stevia
½ tsp English toffee stevia
2 Tbsp Apple Cider Vinegar
2 Tbsp vanilla
2 tsp baking powder
1 cup (minus 1 Tbsp) coconut flour
1 cup whole egg powder
½ tsp nutmeg
1 Tbsp cinnamon
1 tsp guar gum

Mix all ingredients except coconut flour and egg powder in a Vitamix or other high powered blender. (Don’t have one? No problem. Puree your squash, grate your apple and use a large mixing bowl and a hand held blender to mix all except coconut flour and egg powder in your bowl.)

If you Vitamixed, sift all the flours and dry into a LARGE bowl. Add the wet to the dry and mix until combined.

If in a bowl already, simply sift the flours over the wet ingredients.

Grease a bundt pan really (really, really) well with coconut oil.

Bake at 375 for 45-55 minutes.

Serve with a little homemade apple sauce or it would also be delightful with a little whipped cream!

3 Minute Protein Bread (low carb, sugar free, dairy free*, paleo)

Microwave Protein Bread...in the micro
Just “baked” in the microwave
Made in a 6 inch corningware…perfect for a kid’s (or grown-ups)
peanut butter and jelly
Miss bread and biscuits? Like real, chewy bread that doesn’t come out crumbly and doesn’t require tons of starches that will up your blood sugar faster than you can say tapioca? I know I did…until I devised this versatile recipe that started out being cooked in the oven, but has since been relegated to the microwave and/or waffle iron to ensure good rise and perfect, bready density…not hockey puck-ish texture disguised as bread!

Please try this and let me know what you think. It is far superior to ANY gluten free (especially low carb) bread that I have tried, and we have tried a lot!

Coming soon…modifications to make restaurant quality butter-garlic rolls & cinnamon buns!

Need ingredients? Check Amazon…it will suck buying them the first time, but you will make this stuff again and again and you won’t think twice when it’s time to re-order – cross my heart! Another note, I use subscribe and save for almost all of my baking ingredients that I order online. This saves me 20%…which is huge. You can sign up for subscribe and save and cancel before you get your second order, if you decide you don’t need anymore!

**If you use the links below and make a purchase, I will receive a small commission from Amazon through their affiliate program. It costs you nothing additional and I don’t EVER recommend products that I don’t purchase through Amazon myself…**
3 MINUTE BREAD!

1/3 c coconut flour
1/3 c NOW Foods Whey Protein Isolate Pure, 1.2 -Pounds OR NOW Foods Eggwhite Protein, 1.2 Pound (use egg white only for dairy free)
1/3 c Now Foods Psyllium Husk Powder, 24-Ounce

See…a real biscuit (note the biscuit balls that
are pre-made in the container, ready for the
fridge and fresh bread…in 3 MINUTES!

2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)1 tsp salt
1 cup minus 2 Tbsp water
2 Tbsp Apple Cider Vinegar
4 large-extra large eggs
Butter/Coconut oil for greasing cooking dish

Mix all of the wet ingredients in a large bowl w/ a hand mixer, or use a high powered blender. Add the salt and baking powder and mix well. Add the protein, then the psyllium husks and finally the coconut flour, mixing well after each addition.

Once you have a dough like substance, let it hang out and thicken up for 3-5 minutes. Melt about 1/3 Tbsp butter in your microwave safe dish (I use small corningware or my glass pyrex) and then swirl it around to coat the bottom and about 1/2 inch up the sides. Divide your dough into approximately 7 1/4 c. balls. You are going to cook one at a time…you can save some in the fridge to have hot, fresh rolls in 3 minutes!

When you are ready to make your bread, flatten your dough ball slightly into the prepared microwave container and then flip it over so their is butter/oil all over it. “Bake” it in your microwave, starting at about 1.5 minutes and adding 20 second increments until it is slightly firm in the middle. This make take a few attempts, but err on the side of under-done, as you can always re-nuke it. Once it’s overcooked, it gets rubbery and hard around the edges.  For 1/4 c. dough in a 1 cup pyrex, in my 1200 watt microwave, it takes 2 minutes and 20 seconds to perfect bready, biscuit goodness. 1/3 cup (when I make larger rolls) takes 3 minutes. It’s an art, this microwave baking…

Low Carb Vanilla CheeseCake (w/ a nut free crust!)

Make this…just do it. I’ve perfected it by making it at least 10 times and it never lasts long. With my ingredients, I calculate 50 net grams of carbs for the whole cheese cake…that’s less than than one piece at the cheesecake factory, and we typically get 12 GENEROUS slices out of this recipe. For an extra special treat, serve topped with a raspberry puree or a small portion of melted dark chocolate. (No one will know this is low carb…promise!)

Crust:
1/2 c pork rind flour (food processed until finely ground)
1 c. coconut flakes
2 Tbsp ” target=”_blank”>coconut flour
3 Tbsp coconut oil or melted butter
1 dropper full (approximately 20 drops) Sweet Leaf Sweet Drops Vanilla Creme Flavored Liquid Stevia, 2-Ounce Bottle” target=”_blank”>vanilla stevia

Add coconut flakes to a food processor or high powered blender first. Allow to run until coconut is ground finely, but not until it’s coconut butter. Add remaining ingredients and process until well combined.  Press into the bottom of a springform pan (I use a 12 inch) and set aside.

Heat the oven to 425 and put about 1 inch of water in a pan that can hold your springform in the oven to preheat as well. (This is a water bath, for those of you who don’t often make cheesecake. You can omit this step, but your cheesecake will crack on the top…it will still taste delicious, but may not look like it came from the Cheesecake Factory. Your call 🙂 Prepare your filling as described below.

If your springform is not waterproof, or you aren’t sure, wrap foil around it, going up over the top edge. It might take 2 pieces.

Filling:
1 cup full fat ricotta (read labels…mine has 2 g carb per 1/4 c serving)
24 oz full fat cream cheese (buy name brand…1 g carb per 1 oz serving)
4 large eggs
1/2 c USA Birch Xylitol – 5lb – NON GMO – Kosher – Gluten Free
5 droppers full (100 drops) SweetLeaf Liquid Stevia, English Toffee, 2 Ounce Bottle English Toffee Stevia (NO SUBS…gives it the perfect carmel-ly flavor)
3 Tbsp canned, full fat coconut milk or heavy whipping cream
1/4 c vanilla extract*

Blend all ingredients in a high powered blender or food processor until well combined. Pour into prepared pan and drop a couple inches on the counter a couple times to get all the air bubbles out.

Place your cheesecake in your prepared water bath (or just in the oven) and turn the oven (which should be at 425) down to 325 and bake your cheesecake for 1 hour and 45 minutes. Turn the oven off and allow your cheesecake to remain in the warm oven for an hour or so. Remove and chill.

DON’T TAKE THE EDGE OFF OF YOUR PAN UNTIL IT’S COOL!!! It will collapse. I tell you this from experience. It’s not pretty folks…but it sure does taste good! Waiting is hard, I know. If you must…just take a spoonful from the piece that will be yours. Don’t ruin the whole cake because of your impatience 🙂

Second note…when you place this in the fridge make sure it’s stable, preferably not balancing on a head of cabbage and a pyrex dish, because (again, from experience) if you accidently hit said head of cabbage and your cheesecake loses it’s balance, it will come flying out of the fridge and land top side down on the floor. You will look slightly pathetic scooping it off the floor and then getting up the remainder with a spoon, however, I won’t judge you…because I’ve been there…

Third note…this freezes beautifully, and will also keep in the fridge for about a week.

*I make my own vanilla by purchasing 1/2 Pound LB Premium Madagascar Bourbon Planifolia Grade A Prime Gourmet 6~7″ plus FREE beans! FREE SHIPPING!” target=”_blank”>vanilla beans in bulk, cutting them in half lengthwise and sticking them in a cheap bottle of vodka or bourbon. Let them hang out for about a month, or longer and you have super affordable vanilla extract with no fillers 🙂 I also made homemade vanilla as gifts one Christmas by buying airplane liquor bottles and putting one bean in each bottle – HUGE HIT!

(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item’s cost.)

FLAKY Pie Crust (Low Carb, gluten-free, nut-free, primal)

Soooo good. Flaky, like I remember back in my gluten eating day. As someone who doesn’t tolerate nuts very well, I have been trying and trying to create a pie crust that would hold up like it’s nutty and/or gluten filled counterparts, or at least as well as the delicious (high carb) ones that I used to make with tapioca starch and rice flour. I had come up empty until this past weekend when I made a Cheeseburger Pie.  It started off as a cheeseburger quiche, but I didn’t add enough eggs. Much to my delight, it was better than expected, but the filling still needs some tweaking. However, the pie crust was definitely a home run. I can’t wait to try it out in a few different iterations…next up, Chicken pot pie! 🙂

1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
1 egg
3 Tbsp butter, melted
2 Tbsp bacon fat, ideally not scalding hot out of a frying pan…

Mix all the dry ingredients in a bowl and add the egg. Mix with your hands, trust me. Add the butter and bacon grease and mix until well combined. It will be a bit more delicate than a standard dough, but it should hold together nicely. Using 2 pieces of parchment paper, roll the dough into a disk large enough for your pie plate, then transfer it to said pie plate. Stick it in the fridge for at least 30-60 minutes so it chills and you get the gorgeous (gluten-y but not) flakes that everyone longs for in a pie crust…

Fill as desired and bake like you would any other crust. For no-bakes…I’m not sure yet, but if you try it, please let me know. I’m thinking 14-16 minutes at 350?

Enjoy!

Banana Muffins

3 large or 4 small ripe, mashed bananas

1/4 c butter, melted
1 Tbsp coconut oil
4 x-large eggs
 
1 Tbsp vanilla
1 Tbsp cider vinegar 
1/2 c coconut flour
1/4 c. xylitol or 1/3 c. erythritol

1 tsp baking powder

1 tsp baking soda
1/2 tsp guar gum (optional)
pinch of salt
 

Directions

Combine bananas, butter and oil. Mix well. Add eggs, honey, vanilla and cider vinegar. Whisk or blend until smooth. 
 
Add dry ingredients one at a time and whisk after each addition.

Transfer batter to parchment-cup lined, or well-greased muffin pan and bake at 325 for 25 minutes or until toothpick inserted in middle comes out clean.

Makes 16 muffins.

 

Protein Blueberry Bread (nut free, low carb, sugar free)

Alright my friends…I have found something crazy. Pork rinds, ground up, create a pretty amazing flour substitute. (Be careful that your pork rinds don’t have a lot of crap in them…you want them to have 2 ingredients…pork skin and salt. Nothing else. Nothing would ruin a blueberry bread like a BBQ flavored flour. Gross.)
I have been having a  blast playing with the ZERO carb flour…seriously, it’s like a match made in heaven. It’s tricky though…to much pork rind without another flour makes for a chewy (not in a good way), rubbery texture that is nothing to write home about. However, used in addition to other ingredients, it’s pretty awesome. We really enjoyed this bread/cake. The batter can also be used to make “muffin tops”, on a cookie sheet without a muffin top pan. Double score, right?

(Notes – if you use sugar and not a sugar substitute, this will no longer be low carb…)

Double Protein (Pork Rind) Blueberry Bread
1/2 c butter, softened
3/4 c Emerald Forest 5lb Erythritol Sweetener” target=”_blank”>erythritol (or 1/2 c. USA Birch Xylitol – 5lb – NON GMO – Kosher – Gluten Free” target=”_blank”>birch xylitol or white sugar)
1/2 tsp powdered stevia (or 1/2 c. brown sugar)
2 eggs
2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)
1 cup pork rind flour (simply food process or use a high speed blender until it’s finely ground)
1/2 c. unflavored whey or egg white protein powder (I useNOW Foods Whey Protein Isolate Pure, 1.2 -Pounds” target=”_blank”> NOW Whey – off Amazon) 
1/2 c. coconut flour
3/4 c. milk of choice (almond, coconut, dairy)
1 Tbsp Great Lakes Unflavored Gelatin, Kosher, 16-Ounce Can (Single)” target=”_blank”>unflavored gelatin
2.5 c. frozen blueberries (Wild Maine work best, because they are small)
Beat butter, sweeteners and eggs until well combined. Add milk, baking powder and gelatin & beat well.  Add flours and mix until just combined. Fold in frozen blueberries and pour into a parchment lined loaf pan (8×4)
Bake at 350 for approximately 35-40 minutes, or until toothpick comes out clean.
Allow to cool, store in the fridge. For an extra special breakfast, toast in a frying pan that has been coated in melted butter…yum!
(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item’s cost.)