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 🙂

 

Cocoa Chicken and Artichokes

Easy one dish chicken dinner, full of flavor and perfect for hectic school week nights.
Easy one dish chicken dinner, full of flavor and perfect for hectic school week nights.

Cocoa Chicken with Artichokes and Tomatoes…40 minutes to dinner on the table!

Sooo, I’m a big fan of marinating chicken breasts. I have some serious issues with dry, flavorless chicken and refuse to put that on my family’s table. Most of the time, my solution is a good marinade, however, sometimes I don’t have time or energy to marinate all the chicken breasts I buy on sale, and it ends up in it’s original packaging in my deep freezer. (Not often, but sometimes…) Then, sometimes, I forget to take out my meat far enough in advance to defrost and marinate it for dinner that night…like a few nights ago. I had chicken that was defrosted in my fridge, but it was plain.

What to do? Check Pinterest of course. I had pinned this Italian Chicken recipe awhile ago, and it looked pretty easy, but not exactly what I was going for, with all the cheese and such. Enter…Cocoa Chicken. Why I decided to add raw cacao to my chicken dish, I don’t know…but dang it was good. Really good, like my husband was clamoring for the leftovers good! (That’s the way I know a dish is really good). My 3 year old also really enjoyed the chicken (not so much the artichokes or tomatoes, but that’s ok) portion of this dish.

I’ll totally be making this again, as it was about 5 minutes of hands on time and only about 35 minutes in the oven!

2 lbs chicken breast, cut into 1-2 inch pieces
1 can of quartered artichokes (unseasoned)
1 pint cherry tomatos
1/2 large onion, sliced thin
1/2 cup dry white wine
3.5 Tbsp butter, cut into 7-8 pats
1 Tbsp Coconut Flour
1 Tbsp Raw Cacao Powder (or unsweetened cocoa)
Salt, pepper, oregano, garlic powder

In a 9×13 baking dish (I love my pampered chef stoneware) add the chicken – salt and pepper it liberally and mix with your hands. Top chicken with the artichokes, tomatoes and onions. Sprinkle all with salt and pepper, garlic powder and oregano. (Just sprinkle liberally.)
Pour wine over.
Sift cacao and coconut flour over everything and stir a bit to coat everything.
Space pats of butter on top of everything.

Roast at 375 for 30-35 minutes or until chicken is cooked thru.

Serve over rice, mashed potatoes, or mashed cauliflower, if desired.

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!

Yellow Squash {Gluten Free} Sandwich Rolls

Gluten-free Squash Sandwich Rolls, grain free bread, nut free bread, paleo bread, low-carb bread

Gluten-free Squash Sandwich Rolls

I’m so excited to share this recipe, which in all actuality is VERY similar to my 3 minute bread recipe. I’m sure this would work equally well in the microwave, but I didn’t try it, so I can’t be sure. Personally, I like using the oven for 12 minutes, versus standing at the microwave for 30, but I think there’s definitely a place in my kitchen for both methods.

This bread is delicious. The squash lends a slight sweetness and flavor that puts my previous recipe to shame, while maintaining the wonderful (gluten-filled bread) texture of the other recipe.  Delicious plain, or slathered with butter. Makes a perfect gluten and grain free sandwich roll or hamburger bun. Yum.

Please try it and let me know what you think!

Yellow Squash Sandwich Rolls {Gluten-free, grain-free, dairy-free, nut-free, low carb}

1 cup (raw) yellow summer squash puree
3 large eggs
2 Tbsp Apple Cider Vinegar
1/3 cup Coconut Flour*
1/3 cup Psyllium Husk Powder
1/3 cup whole egg powder OR Unflavored Whey Protein
2 tsp aluminum-free baking powder
1/2 tsp kosher sea salt

Preheat oven to 400 degrees.

Mix all wet ingredients in a large bowl until thoroughly combined. Sift each dry ingredient, waiting until all are added to stir. Use a whisk or a hand mixer to blend well. (Work quickly, the batter will thicken substantially within a few minutes.) Allow batter to sit for a couple of minutes.

Line your baking sheet with Parchment Paper. Form dough into rolls and flatten slightly, approximately the size of my palm seems to work. Leave approximately 1 inch between rolls.

Bake for 12-15 minutes or until firm to the touch, err on the side of over-baking, as underbaked results in gummy middles. Gross.

Remove from oven and place on a cooling rack immediately. If you don’t have a cooling rack, turn the rolls over on the baking sheet, as if you don’t moisture will collect underneath them as they dry.  Once completely cooled, simply place in an airtight container in the fridge for up to 2 weeks. These also freeze and defrost nicely.

There you have it. Bread that meets all of the following criteria:
*gluten free bread
*grain free bread
*low carb bread
*nut free bread
*dairy free bread

*A note on coconut flour – I purchase the 25 lb bag and portion it into large, gallon sized freezer bags. I use a lot of coconut flour. At one point, Amazon was out of the 25 lb bags, so I purchased smaller, 1 lb bags instead for about tripled the cost. I have used both, however the 25 lb bag creates a much denser product, that adds a good bit of volume after being sifted, whereas the smaller bags don’t. So, if your coconut flour seems packed densely, use 1/3 of a cup and then sift it. If it’s more powdery in the bag, use 1/2 cup and then sift it. The recipe is very forgiving, either way, but this is my conclusion after making about 20 batches of this bread.

KETO Coconut Butter Breakfast Batter (Waffles and Pancakes)

Coconut Butter Breakfast Batter Waffles (gluten-free, grain-free, nut-free, low-carb, keto)
Coconut Butter Breakfast Batter Waffles (gluten-free, grain-free, nut-free, low-carb, keto)

Coconut Butter Breakfast Batter Waffles       (gluten-free, grain-free, nut-free, low-carb, keto)

For some reason, very few recipes satisfy me for thinking that I can’t make them better, so I tinker and try new things, almost every time. (For example, I posted a wonderful waffle recipe 2 weeks ago. Oops. It’s still really good, just more ingredients, and a little different flavor) Every once in awhile I hit the recipe holy grail, and then I stop. For this breakfast batter (I’m calling it that because it makes equally delicious, low-carb/keto waffles and pancakes), there is only one flaw. It doesn’t create a crisp outside. However, the pros to this batter are numerous. The flavor IS. SPOT. ON. Seriously, I’ve made quite a few successful waffles and pancake recipes and this one takes the {pan}cake. Haha. It’s too early for jokes, but not too early for waffles. In my opinion, it’s never too early for waffles. In addition to perfectly flavored and sweetened waffles and pancakes, the texture is great, if you can get past the lack of crispness. Without the addition of any syrup or topping, the texture and flavor remind me exactly of waffles or pancakes that have been smothered in syrup, and absorbed all that delicious flavor. But, “dry”. Soooo, these are perfectly portable. Last, but not least, there are only 7 ingredients. This is a score in my book where I always have two little “helpers” that are very helpful at making kitchen messes. This recipe comes together quickly and because of it’s versatility, you can make both pancakes and waffles at the same time, cutting your cooking time in half.

I could go on and on in my Ode to my Low Carb Coconut Butter Breakfast Batter, but alas, Backyardigans is almost over and that means I have to go be a Mom…so here’s the recipe! Try it…you’ll like it, I can almost guarantee it!

Low Carb and Keto Coconut Butter Breakfast Batter (for waffles and pancakes)
{low-carb, grain-free, gluten-free, nut-free, keto}

12 oz (1 cup) coconut butter
½ cup butter
8 oz cream cheese
6 large eggs
5 droppers full English Toffee Liquid Stevia
2 tsp baking powder
1/3 c Erythritol Sweetener

Preheat waffle iron (or non-stick skillet for pancakes*)

Melt the coconut butter (blended coconut, NOT coconut milk or cream, I use homemade but it is sold as coconut manna or coconut butter), butter and cream cheese. Stir until smooth. Blend remaining ingredients into coconut butter mixture. I used a vitamix, but as long as everything is melted, a hand mixer or regular blender should work fine.

Bake in your waffle iron or skillet. For waffles, allow to continue cooking for a few minutes past when the machine tells you they are done. Remove carefully and allow to cool for a few minutes, as they do crisp up a teeny-tiny bit. For pancakes, make sure your pan is hot…then a couple minutes per side is sufficient. When you flip them, push them down a little bit to ensure the bottom touches.

I like them dry. They taste like they are syrup drenched…my 3 year old, however, is a bit obsessed with maple syrup and enjoyed them like that 🙂 A sugar free syrup might make them a bit too sweet, and I would omit the erythritol if I was planning on using a syrup or topping.

PS I plan on tinkering with this recipe to see if I can make it crisp up a bit. 🙂

PPS 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!

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!

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

So, I’ve made kale chips before, you know…olive oil, salt and pepper. I’ve even gotten crazy and added a little onion powder. That said, I kept seeing all these blog posts for cheesy (vegan) kale chips, that everyone claimed were out of this world. I wanted to try. However, I didn’t have any cashews, and they’re kind of high carb for me right now. Plus, I don’t really care whether or not the final result was vegan. Hence was born…3 ingredient Parmesan-Ranch Kale chips. Sooo good. Sooo easy. The hardest part was not eating both pans worth!

1 head of Lacinato Kale (the flatter kind…they crisp better, in my opinion without burning)
1/3cup ranch dressing – I used Ken’s Buttermilk ranch, because that’s what I had.
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Wash and spin (or dry on paper towels) your kale and de-stem it. Rip each leaf into a few pieces and place in a large, clean bowl. Dump ranch and parmesan on top of the leaves and use your hands to mix it well. You want ranch dressing on Every. Single. Leaf.

Once ranch-ed and cheese-ed, add the salt and pepper and mix again.

Using 2 large baking sheets (or 3), lined with parchment paper (don’t skip this step…they will STICK!), lay your kale leaves out as flat and as single-layered as possible.

Turn your oven on to 325 and place pans in the cold oven. Allow it to heat up with the chips inside. Check after approximately 15 minutes. You might need to pull some out, if they are crisp. Flip some over, you get the idea. Put anything that’s not crisp back in the oven and check every 5 minutes so that you don’t burn them, but they all end up nice and crispy.

Try not to eat the whole pan, or 3. If you have any left, save them in an airtight container in the fridge for a few days. If they get un-crispy, just stick them back in the oven for a few minutes.

(This would probably work with other kinds of kale, however, I have never had luck cooking curly kale into chips evenly.)

Chocolate Peanut Butter Cheesecake {low-carb, gluten-free, grain-free}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}
Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Woohoo, this is so good! Serve it as is, or take it over the top by adding the ganache at the end.

Chocolate Cheesecake Crust
1/3 c pork rinds
2/3 c coconut
3 Tbsp chia seeds
4 Tbsp coconut oil or butter
1/3 c cocoa powder
1/3 c xylitol or erythritol

Mix everything together with your hands in the bottom of a foil-wrapped springform pan, either 10 or 12 inch. Smush it down well and evenly. Set aside to make the filling.

Peanut Butter Cheesecake Filling
3 8oz packages of cream cheese
2/3 cup creamy peanut butter
1 1/3 cup unsweetened yogurt
1/2 c erythritol (or xylitol or sugar)
1 tsp better stevia
1/2 tsp english toffee stevia
3 eggs
3 egg yolks
2 Tbsp vanilla

Preheat oven to 400, with an oven safe bowl filled with 2-3 cups of water in it. (This is the ghetto water bath…)

If you have a blender – throw everything in and blend until it’s smooth.
If you are using mixers – let your cream cheese come to room temp and then blend it until it’s smooth. Add remaining ingredients, blending well after each addition.

Pour batter into prepared crust and then drop it carefully on the counter a few times (from a few inches up) to allow the air bubbles to rise to the top.

Put cheesecake in 400 degree over and immediately and turn oven down to 325. Bake 1 hour, or until set. Turn oven off and leave cheesecake in for another 30 minutes. {Because you are using a ghetto water bath, the cheesecake will crack. This is ok, because we’re going to cover it up with ganache…) Remove from the oven and allow to cool completely before adding the ganache. (below)

Chocolate Peanut Butter Ganache
1/2 cup coconut oil or butter
1/4 cup peanut butter
20-30 drops vanilla stevia
3 Tbsp raw cacao powder or 2 Tbsp cocoa powder

Melt coconut oil and peanut butter in a microwave safe bowl. Add the stevia and cacao or cocoa. Stir until smooth. Pour on top of cheesecake and refrigerate to allow the ganache to set.

Serve on your finest china and savor the deliciousness!

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.)

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.)