Friday, November 24, 2017

Keto Pumpkin Log Roll

1 c almond flour
3 T coconut flour
1 1/2 t baking powder
1 t xanthan gum
3 t cinnamon
1 t ginger
1/4 t cloves
3/4 t salt
5 eggs, separated
6 T Pyure sweetener, divided
3/4 c pumpkin puree
1 t vanilla

1 brick cream cheese, softened
3 T butter, softened
1/4 c Powdered Swerve sweetener
1/2 t liquid stevia
1 t vanilla

Preheat oven to 350° and line a 10x15 inch jelly roll pan with parchment paper and spray paper with pam.

Whisk together flours, baking powder, xanthan gum, spices and salt. Set aside.

In a separate bowl, whisk egg yolks with 3 T of the sweetener until they become pale yellow and thickened. Whisk in pumpkin and vanilla.

In mixer, beat egg whites until soft peaks form. Slowly add remaining 3 T sweetener, beating until stiff peaks form.

Gently fold egg yolk & pumpkin mixture into egg whites, then fold in flour mixture. Spread onto prepared pan and bake 20 minutes. Remove and let cool 15 minutes, then cover with another piece of parchment paper and a large cutting board. Flip over so cake is on cutting board and remove pan. Very gently peel off top parchment paper.

Whip filling ingredients until well combined. Spread on partially cooled cake leaving a 1/2 inch border all around. Gently roll, starting with a short side, using the bottom parchment to lift cake and avoid breaking as much as possible.

Refrigerate at least 1 hour. Carefully slice, as cake will be delicate. Makes about 12 slices about 3/4 inch thick.

~slightly modified from All Day I Dream About Food

Low Carb Pecan Pie Bars

1/2 c almond flour
2 T All Purpose flour
1 T Pyure sweetener
1/2 t xanthan gum
1/4 t salt
2 T butter, cut into small chunks

1/4 c butter
1/4 c Pyure sweetener
1/4 t salt
2 T molasses
1/4 c heavy cream
1 t vanilla
1/4 t xanthan gum
3 eggs
1 c pecan halves

Whisk together ingredient for crust except butter. Using pastry cutter or fork, cut in butter until resembling coarse meal. Press into 8x8 glass baking dish. Freeze until filling is ready.

In a medium saucepan over medium heat, combine filling ingredients of butter, sweetener, salt and molasses. Bring to a boil and cook 4 minutes, being careful not to burn. Remove from heat and add cream, vanilla and xanthan gum. Whisk together. Return to heat and boil 1 minute, then remove from heat. Whisk eggs in a small bowl. Add a bit of the filling mixture and whisk into eggs to temper them. Add egg mixture to pan and whisk together.

Remove crust from freezer and sprinkle pecans over evenly. Pour filling mixture over the top and bake at 325° for 40 minutes. Cool at least 30 minutes before cutting.

~modified from several recipes by All Day I Dream About Food

Friday, July 7, 2017

Keto Mock "Pretzel" Salad

1 stick butter, melted
1/3 C almond flour
3 tablespoons Splenda or Pyure sweetener
1 & 1/2 cup pecans, roughly chopped
1/2 teaspoon kosher salt
1 cup heavy cream
1/2 tsp vanilla
One 8 oz block of Cream Cheese
3/4 cup Splenda or Pyure sweetener
2 cups of Boiling Water
Large box of sugar free strawberry jello
16 oz frozen unsweetened sliced strawberries or mixed berries (do not thaw)

Preheat oven to 350. Combine butter, almond flour, 3 T. sweetener and pecans and press into a 9×13″ pan. Sprinkle salt over the top. Bake for10 minutes. Remove from the oven and let cool completely.

Whip the cream and vanilla together until there are soft peaks. In a separate bowl, cream the 3/4 c sweetener and cream cheese together, then fold in the whipped cream and spread mixture over a fully cooled crust.
Boil water, then pour in jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes. Once the jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.

~adapted slightly from

Low-Carb Maple Pecan Muffins

(makes 9 regular muffins)

1/4 cup coconut oil, melted
1/4 cup butter, melted
3 tablespoons Pyure (or sweetener of your choice)
2 large eggs
1 tablespoon molasses (exclude to make muffins Keto)
2 teaspoons maple extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
1 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup ground flaxseed
3/4 cup chopped pecans

Preheat oven to 325°F. Add oil, butter and sweetener to a bowl and mix well. Add eggs, molasses, extracts, salt and vinegar. Add almond flour and sprinkle baking soda and cinnamon over the top before mixing in. Last, mix in flaxseed and pecans. Divide batter among nine muffin liners in cupcake tray. Bake for 20 to 25 minutes. (could also make about 24 mini muffins--cook 15-18 minutes.)

~modified slightly from recipe at

Wednesday, December 16, 2015

Fettuccine Alfredo

3/4 c butter
1 1/2 T flour
1/8 t minced garlic (or more to taste)
2 c heavy cream
1 c Parmesan (I've used fresh, but feel like it comes out better with the powdered craft kind)
Sprinkle of dried or fresh chopped parsley

Melt butter. Add flour and garlic and cook one minute. Add other ingredients. Don't boil, but continue to cook until softened.

Serve over cooked fettuccine noodles. Also delicious over the top of spaghetti with marinara sauce!

Pumpkin chocolate chip cookies

1 box spice cake mix
1 - 15 oz can of pumpkin 
1 stick butter, melted
1 egg
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup mini chocolate chips

Mix together first six ingredients, then fold in the chocolate chips. Use a one and a half tablespoon cookie scoop to mound dough onto parchment covered cookie sheets. Bake at 3:50 for 15–17 minutes. Makes about three dozen.

Thursday, December 3, 2015

Almond Crunch Pie

3 egg whites
1 c. superfine sugar *
1 tsp. vanilla
pinch of salt
20 Ritz crackers, crushed
1 c. pecans, chopped
Beat egg whites until stiff. Add sugar, vanilla and salt, then beat for 30 more seconds. Fold in crumbs and nuts. Spread into a 9” pie plate which has been misted with cooking spray. Bake at 350° for 25-30 minutes until golden brown. Cool.
2 c. heavy cream
1 ½ tsp. almond extract
1 tsp. vanilla
2 tsp. sugar
Whip cream to soft peaks. Add all other ingredients and whip to stiff peaks. Spoon onto completely cooled pie shell using circular strokes. Serve immediately.

*(or just pulse regular sugar in blender or food processor for 30 seconds or so)