Indulge in a delightful keto-friendly version of the classic black and white sponge cake. This recipe combines the richness of dark chocolate with the lightness of almond and coconut flour, resulting in a heavenly treat suitable for your low-carb lifestyle.
Ingredients: 6 large eggs, separated. ½ cup almond flour. ¼ cup coconut flour. ½ cup erythritol or preferred keto-friendly sweetener. 1 tsp vanilla extract. ½ tsp cream of tartar. Pinch of salt. 3 oz unsweetened baking chocolate. ¼ cup unsalted butter. ¼ cup powdered erythritol or preferred keto-friendly sweetener. ½ cup heavy cream.
Instructions: Warm the oven up to 350F 175C and grease a 9-inch round cake pan. Mix the egg whites, cream of tartar, and salt in a large bowl. Beat the mixture until stiff peaks form. Put the egg yolks, erythritol, and vanilla extract in a different bowl. Beat them together until they are pale and creamy. Mix the almond flour and coconut flour into the egg yolk mixture very slowly until they are just combined. Be careful not to leave any white streaks when you fold the beaten egg whites into the egg yolk mixture. After getting the cake pan ready, pour half of the batter into it and smooth the top. Put the baking chocolate and butter in a heat-safe bowl and set it over a pan of simmering water. You can also do this in the microwave and stir the mixture until it is smooth. Add the heavy cream and powdered erythritol and mix until everything is well mixed. Spread the chocolate mix out evenly over the batter in the cake pan. Add the rest of the batter on top and smooth it out. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way in the pan before taking it out and cutting it. Serve and have fun!
This banana soft serve is a healthy and delicious alternative to traditional ice cream. It’s made with just a few simple ingredients and can be customized with your favorite toppings.
Ingredients: 4 ripe bananas, peeled and sliced. 1 tablespoon honey or maple syrup optional. 1 teaspoon vanilla extract optional.
Instructions: Place sliced bananas on a baking sheet lined with parchment paper. Freeze bananas for at least 2 hours or until firm. In a food processor, blend frozen bananas until creamy and smooth. Add honey or maple syrup and vanilla extract if desired, and blend again until well combined. Serve immediately as soft serve or transfer to a container and freeze for a firmer texture.
This easy vegan pie recipe lets you enjoy the rich flavors of chocolate and peppermint. The chocolate filling is smooth and creamy, and the peppermint flavor is just right. The fluffy coconut cream on top makes it a delicious dessert for any event.
Ingredients: 1 ½ cups vegan chocolate chips. ½ cup coconut milk. 1 teaspoon peppermint extract. 1 pre-made vegan pie crust. ½ cup coconut cream, chilled. 2 tablespoons powdered sugar. ½ teaspoon vanilla extract. Crushed candy canes for garnish optional.
Instructions: avascript:var aria = document.querySelector'buttonaria-label=“Copy Full Text”’; aria.click;
Savor the rich flavors of cookie dough, cheesecake, and brownie crust combined in one delicious dessert that is Paleo-friendly. Ideal for meeting your sweet tooth without deviating from your Paleo diet.
Ingredients: For the Brownie Crust:. 1 cup almond flour. ¼ cup cocoa powder. ¼ cup coconut sugar. ¼ teaspoon baking soda. Pinch of salt. ¼ cup coconut oil, melted. 1 egg. For the Cookie Dough Layer:. 1 cup almond flour. ¼ cup coconut flour. ¼ cup coconut sugar. ¼ cup maple syrup. ¼ cup coconut oil, melted. 1 teaspoon vanilla extract. ½ cup dairy-free chocolate chips. For the Cheesecake Filling:. 2 cups cashews, soaked overnight. ½ cup coconut cream. ¼ cup coconut oil, melted. ¼ cup maple syrup. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Preheat the oven to 350F 175C. Grease a 9-inch springform pan. In a mixing bowl, combine all the ingredients for the brownie crust. Press the mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes, then let it cool. While the crust is cooling, prepare the cookie dough layer. In another mixing bowl, combine almond flour, coconut flour, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Fold in chocolate chips. Set aside. To make the cheesecake filling, drain the soaked cashews and place them in a blender or food processor. Add coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Spread the cookie dough layer evenly over the cooled brownie crust in the pan. Pour the cheesecake filling over the cookie dough layer. Smooth the top with a spatula and tap the pan gently to remove any air bubbles. Place the cheesecake in the freezer to set for at least 4 hours or overnight. Before serving, let the cheesecake thaw for about 10-15 minutes at room temperature. Slice and enjoy!
These Crock Pot Ranch Oyster Crackers are addictive snacks that are easy to make in your slow cooker. They’re perfect for parties, game nights, or just munching on whenever you need a tasty treat!
Instructions: In a bowl, mix together vegetable oil, ranch dressing mix, garlic powder, onion powder, and dried dill weed. Place oyster crackers in the slow cooker. Pour the mixture over the crackers and toss to coat evenly. Cook on low for 1.5-2 hours, stirring occasionally. Spread the crackers on a baking sheet to cool and crisp up. Store in an airtight container once cooled.
This low carb, keto-friendly tart features the delicious combination of crispy bacon, creamy goat cheese, and juicy tomatoes, all nestled in a savory almond flour crust. It’s a satisfying dish perfect for any time of day.
Ingredients: 1 cup almond flour. 2 tbsp coconut flour. ¼ tsp salt. ¼ cup cold butter, cubed. 1 large egg. 6 slices bacon, cooked and crumbled. 4 oz goat cheese, crumbled. 2 medium tomatoes, sliced. 2 tbsp fresh basil, chopped. Salt and pepper to taste.
Instructions: Set the oven to 350F 175C and heat it up. Pulse almond flour, coconut flour, and salt together in a food processor until they are all mixed. Pulse the mixture until it looks like coarse crumbs after adding the cubed butter. Pulse in the egg until the dough comes together. Grease a tart pan and press the dough into it. Spread it out evenly along the bottom and up the sides. For 10 to 12 minutes, or until just barely golden, bake the crust. Take the crust out of the oven and let it cool down a bit. Spread the crumbled bacon out evenly on top of the crust. On top of the bacon, crumble some goat cheese. Put tomato slices on top of the goat cheese. Place small pieces of basil on top of the tomatoes. Add pepper and salt to taste. Bake for another 15 to 20 minutes, or until the cheese melts and the tart is warm all the way through. Let the tart cool a bit before cutting it up and serving it.
This tasty burger recipe has just the right amount of crispy chicken and tangy coleslaw. It only takes minutes to make and tastes great!
Ingredients: 4 chicken breasts, boneless and skinless. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 cup breadcrumbs. 2 eggs, beaten. 4 burger buns. 1 cup shredded cabbage. ¼ cup mayonnaise. 2 tablespoons honey. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste. Oil for frying.
Instructions: Salt, pepper, and paprika should all be mixed together in a shallow dish. Beat the eggs and put them in a different dish. Break up the breadcrumbs in a third dish. Coat each chicken breast in the flour mix, then dip it in the beaten eggs and finally cover it in breadcrumbs. Set a pan on medium heat and add the oil. It should take about 5 to 6 minutes per side to fry the chicken breasts until they are golden brown and fully cooked. To make coleslaw, put apple cider vinegar, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl. Add the shredded cabbage. Toast the burger buns if you want to. Put the crispy chicken breast on the bottom bun, then add the honey mustard coleslaw and the top bun on top of that. Serve right away and enjoy!
This Easy Low-Carb Green Omelet is a quick and tasty keto-friendly breakfast that is full of healthy greens and cheese.
Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. ¼ cup green bell pepper, diced. ¼ cup onion, diced. ¼ cup shredded cheddar cheese. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: In a bowl, whisk the eggs until well beaten. Heat olive oil in a non-stick skillet over medium heat. Add diced onion and green bell pepper to the skillet. Saut until softened, about 2-3 minutes. Add chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Pour the beaten eggs over the vegetables in the skillet. Allow the eggs to set around the edges. Once the edges are set, sprinkle shredded cheddar cheese over one half of the omelet. Using a spatula, carefully fold the omelet in half to cover the cheese filling. Cook for another 1-2 minutes until the cheese is melted and the omelet is cooked through. Season with salt and pepper to taste. Slide the omelet onto a plate, cut in half, and serve hot.
A delicious twist on the classic tater tots, these crispy tofu tater tots are perfect as a snack or side dish. They’re crunchy on the outside, tender on the inside, and packed with flavor.
Ingredients: 1 block firm tofu, pressed and drained. 2 cups frozen tater tots. 2 tablespoons cornstarch. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Oil for frying.
Instructions: Set oven temperature to 425F 220C. Slice the tofu into tiny pieces. Combine cornstarch, nutritional yeast, onion and garlic powders, salt, and pepper in a bowl. Coat the tofu cubes evenly by tossing them in the mixture. Arrange the coated tofu cubes on a parchment paper-lined baking sheet. Bake for 20 to 25 minutes, rotating the tofu halfway through, or until it becomes crispy. In the meantime, cook the tater tots as directed on the package, until they are crispy and golden. Heat the oil in a skillet over medium-high heat. After the tofu and tater tots are crispy, carefully fry the tofu cubes for two to three minutes on each side, or until they are crispy and golden brown on the outside. Serve hot, crispy tofu tater tots with your preferred dipping sauce on the side.
This Light French Onion Dip is a healthier twist on the classic party favorite. Made with Greek yogurt and light sour cream, it’s creamy, flavorful, and perfect for dipping!
Ingredients: 1 cup plain Greek yogurt. ½ cup light sour cream. ¼ cup finely chopped yellow onion. 1 tablespoon chopped fresh chives. 1 teaspoon onion powder. 1 teaspoon Worcestershire sauce. ½ teaspoon garlic powder. Salt and black pepper to taste.
Instructions: In a mixing bowl, combine Greek yogurt and light sour cream. Add chopped yellow onion, fresh chives, onion powder, Worcestershire sauce, garlic powder, salt, and black pepper. Stir until well combined. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Before serving, taste and adjust seasoning if needed. Serve chilled with your favorite chips or veggies.
