Slow Cooker Begos ~ Polish Hunter's Stew (Keto Friendly & Gluten Free)

Begos is a traditional Polish stew made with
rinsed sauerkraut and a variety of meats.

Ingredients:
2/3 cup dried sliced mushrooms or 1/2 pound fresh mushrooms, sliced
2 pounds sauerkraut
1 tablespoon bacon grease
1 onion, diced
1 cup chopped polish sausage
olive or avocado oil cooking spray
2 cups chopped leftover cooked beef, pork, lamb or combination of meats
4 ounces bacon, cooked and chopped (3/4 to 1 cup)
1 bay leaf
salt and pepper to taste
1 teaspoon Maggi sauce (or 1/2 tsp. Worcestershire & 1/2 tsp. soy sauce)
1/4 cup red wine
1 cup beef broth
1/2 teaspoon xanthan gum (optional)

Method:
Place the dried mushrooms in a bowl. Add just enough boiling water to cover and set aside to soak for 10 minutes or longer. (If using fresh mushrooms, skip this step.)
Place the sauerkraut in a sieve or colander and rinse well with water. Set aside to drain.
Saute the onion and polish sauce in the bacon grease for 5 minutes or until the onion is translucent. 
Lightly grease the inside of a slow cooker with the cooking spray. Add the cooked meat, bacon, mushrooms (with soaking water, if dried), sauerkraut, onion & sausage, bay leaf, salt, pepper, Maggi sauce, wine and broth to the prepared slow cooker. Stir to mix. Cook on low for 2 hours. If desired, add the xanthan gum continue simmering for another 2 to 4 hours. Makes 6 servings.

Notes: I received this traditional Polish Hunter's Stew recipe from my little Polish mother-in-law, Danuta. (Some recipes call for tomatoes, but she makes her mother's version, that does not include them.) Leftover pieces of meat are set aside and saved in the freezer, until ready to be used. It is a mild and tasty old world stew!

Low Carb Raspberry Cheesecake Thumbprint Cookies (Gluten & Sugar Free)

Delicious little almond shortbreads with
cream cheese and raspberry centers.

Ingredients:
2/3 cup (3 ounces) fresh raspberries
4 1/2 teaspoons Lakanto Powdered sweetener (or powdered sugar substitute of choice)
4 ounces cream cheese (room temperature or microwaved for 20 seconds)
2 tablespoons Lakanto Powdered sweetener (or powdered sugar substitute of choice)
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional)
1/2 cup (1 stick) butter (room temperature)
2 ounces cream cheese (room temperature)
3/4 - 1 cup Lakanto Classic monkfruit sweetener (or granulated sweetener of choice)
1 egg
2 teaspoons vanilla extract
5 cups almond flour

Method:
Puree the raspberries and powdered sweetener in a mini food processor or blender. Let sit 5 minutes and puree a second time. Press the pureed berries through a fine mesh sieve over a small saucepan or mini skillet. Discard the seeds that remain in the sieve. Over low heat, bring the raspberry sauce to a gentle simmer. Simmer for 5 to 7 minutes or until a bit thickened. Set aside and allow to cool to room temperature.

In a medium bowl, beat together the 4 ounces cream cheese, 2 tablespoons powdered sweetener and the egg yolk until smooth. Beat in the extracts.
Preheat oven to 350*. Line cookie sheets with parchment paper. 
In a large bowl, cream together the butter, 2 ounces cream cheese and monkfruit sweetener, with and electric mixer. (The mixture should be fluffy and light in color.) Beat in the egg and extract. Gradually blend in the almond flour, one cup at a time. Divide the dough into 36 equal portions, rolled into balls about 1 1/4 inches in diameter. Place the shortbread balls, about 1 1/2 to 2 inches apart, on the prepared baking sheets. Use your thumb to make an indentation, in the center of each ball, deep enough to fill with small portions of the cream cheese and raspberry mixtures. 

Spoon small portions of the cream cheese mixture into the indentation to make almost full. Top the cream cheese with a tiny bit of the raspberry sauce. Use a toothpick to gently swirl the raspberry into the cream cheese.

Bake for 5 minutes. Rotate the pan in the oven and continue baking for 5 to 7 more minutes, or until the edges are golden and the filling is barely set. Allow to cool for 10 to 15 minutes on the baking pan. Transfer to a baking rack to finish cooling completely. Makes 3 dozen. Store in an airtight container in the refrigerator.

Notes: Because of the almond flour and butter, I think these cookies have a slight marzipan flavor. These delicious morsels are perfect to serve for Valentine's Day, Easter, Mother's Day, Brunches, Baby and Bridal Showers. (When we were kids, my sister and I helped our mom make this type of cookie and we called them "Angel Thumbprints" ~ probably because we were such angels!)

Nutritional info per cookie:
134.8 calories ~ 12.23 grams fat ~ 1.86 grams net carbs ~ 3.9 grams protein

Individual Mini Eggnog Cheesecakes (Perfect For Parties & Holiday Brunches)

Delicious little cupcake sized,
eggnog enhanced cheesecakes!

Ingredients:
coconut oil cooking spray (or cooking oil of choice)
1 cup graham cracker crumbs*
2 tablespoons butter, melted
1 1/2 teaspoons sugar
1/4 teaspoon nutmeg
12 ounces cream cheese (at room temperature)**
1/2 cup sugar
1/2 cup eggnog (plain or spiked)***
1 tablespoon flour
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1/2 cup seedless raspberry jam****
3/4 cup fresh raspberries****
whipped cream
nutmeg (optional)

Method:
Preheat oven to 350*. Lightly grease 12 silicone muffin cups with the cooking oil spray. (A regular muffin pan can be used, but silicone pans make the cheesecakes very easy to remove.)
Mix together the graham cracker crumbs, melted butter, 1 1/2 teaspoons sugar and 1/4 teaspoon nutmeg. Divide the mixture evenly between the prepared muffin cups and press firmly to form an even crust. Bake for 5 minutes.
Reduce the oven temperature to 325*. In a large bowl, beat together the cream cheese and 1/2 cup sugar, with and electric mixer, until creamy. Add the eggnog, flour, vanilla, 1/4 teaspoon nutmeg and salt. Mix until well blended. Add the egg and mix just until combined.
Divide the cream cheese mixture evenly on top of the crumb crusts. Bake for 15 minutes. (The centers should be only slightly jiggly.) Cool in pan, on a rack, for 1 hour. Refrigerate for 4 hours  or overnight. In a small pan, heat the jam and fresh berries over low heat, just until the jam is melted. Set aside to cool. When ready to serve, spoon a small portion of the raspberry sauce on top of each cheesecake. Top with a small dollop of whipped cream. If desired, garnish with a sprinkle with a dash of nutmeg.  Makes 12 portions. Store leftover portions of cheesecakes and toppings in an airtight containers, in the refrigerator.

*1 cup of graham cracker crumbs equals about 6 long graham crackers.
 (I grind an entire box of graham crackers, in a food processor, and then I keep them in an air tight container, in the refrigerator.) 

**If you don't have time to wait for the cream cheese to reach room temperature, you can microwave it for 20 seconds.

***If regular eggnog is used, add a 1/2 teaspoon of rum extract with the nog.

****Seedless blackberry jam and blackberries can be used instead of the raspberries. The cheesecakes can also be topped with a tablespoon of whole berry cranberry sauce.

Note: These are delicious and so simple to make! I used bottled spiked eggnog and the flavor and texture was great ~ a perfect recipe for the winter holidays.

KETO Friendly Banana Pecan Crunch Muffins (Gluten & Sugar Free)

These guilt free, high fiber muffins are delicious!

Ingredients:
coconut oil cooking spray
1 3/4 + 2 tablespoons almond flour
3/4 cups Lakanto Powdered Monkfruit  Sweetener
3 tablespoons ground flax seeds**
3 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon pink Himalayan or sea salt
7 1/2 tablespoons butter
4 teaspoons banana extract
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons unsweetened almond milk
1/4 cup + 2 tablespoons sour cream
3 eggs
1 1/4 cups pecans
1 1/2 tablespoons almond flour
1 1/2 tablespoons cold butter
1 1/2 tablespoons Lakanto Powdered Monkfruit  Sweetener

Method:
Lightly coat 15 muffin cups with the cooking spray and set aside. (Or insert paper liners)***
Preheat oven to 350*. In a large bowl, whisk together the 1 3/4 cups + 2 tablespoons almond flour, 3/4 cup sweetener, flax, baking powder, cinnamon, nutmeg and sea salt.
In a 2 cup glass measuring cup, or small bowl. heat the butter in a microwave oven, at 20 second intervals, just until melted. Stir the extracts, almond milk and sour cream into the melted butter. Add to the dry ingredients and stir to mix. Add the eggs and gently stir, just until all of the ingredients are combined. Divide the batter evenly between the 15 muffin cups.
Place the pecans, 1 1/2 tablespoons almond flour and powdered sweetener into a food processor. Cut the cold butter into 6 pieces and add to the nuts. Pulse the mixture just until the pecans are chopped into small pieces. Sprinkle the nut mixture evenly over the batter in the pans. Gently press on top of the batter. Bake for 10 minutes. Rotate and continue to bake for another 5 to 10 minutes, until the tops are golden or a toothpick inserted near the center of a muffin comes out clean. Let cool for 45 minutes or longer, before removing from the muffin pan. Makes 15. Store in an airtight container in the refrigerator.

**I used a mini food processor to grind the flax seeds, but they also can be purchased already ground.

Notes: I use silicone muffin pans, because they make the muffins very easy to remove. I prefer not to use paper liners, because I do not like the way they stick to the muffins. (The paper wrappers are easy to remove, once the muffins have been chilled.)

Nutritional info per muffin:
245.35 calories ~ 23.4 grams fat ~ 2.66 grams net carbs ~ 5.68 grams protein

KETO Friendly French Coconut Pie (Gluten & Sugar Free)

A sweet, crunchy & tasty coconut tart.

Ingredients:
1 cup unsweetened flaked coconut
1/2 cup canned unsweetened coconut milk
3/4 cup Lakanto Classic sweetener
6 tablespoons butter, softened
3 large organic eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
1/8 teaspoon nutmeg (optional)
1 cup whipped cream (optional)
16 - 24 fresh raspberries (optional)

Method:
Preheat oven to 300*. Use butter to grease a 9 inch pie pan and set aside. In a large bowl, or 8 cup measuring cup, combine the coconut and coconut milk. Set aside. In a separate bowl, with an electric mixer, beat together the sweetener and butter, until creamy.  Blend in the eggs, extracts and nutmeg. Add to the coconut and beat on medium speed, until well combined. Pour into the prepared pie pan. Bake for 50 minutes, or until the top is golden brown. 

Cool completely and then refrigerate. Cut into 8 slices and serve chilled. If desired, garnish with a dollop (2 tablespoons) of whipped cream and 2 or 3 raspberries.

Notes: 
This is so simple to make and a real treat for anyone who likes coconut!

My whipped Cream recipe: beat together 1 cup heavy cream, 1/4 cup Lakanto Powdered sweetener (or sweetener of choice) and 1 envelope "Whip It" (optional). The Whip It helps the whipped cream to holds it's shape.

Nutritional info per slice (with garnishes):
257 calories ~ 26 grams fat ~ 2.15 grams net carbs ~ 3.95 grams protein

KETO Friendly Dark Chocolate Raspberry Muffins (Gluten & Sugar Free)

Super simple & quick to make ~
 Pretty & delicious muffins!

Ingredients:
coconut oil cooking spray
1 cup almond flour
1/2 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic sweetener
1 tablespoon baking powder
1/8 teaspoon pink Himalayan or sea salt
1 1/2 teaspoons pure vanilla extract
2 large organic eggs
1/2 cup heavy cream
1/4 cup dark sugar free chocolate chips
1/3 cup fresh raspberries
11 raspberries for garnish

Method:
Preheat oven to 375*. Lightly spay 11 cups of a muffin pan with coconut oil, or use paper liners. In a large bowl, Whisk together the flour, cocoa, sweetener, baking powder and salt. In a small bowl, lightly beat the vanilla, eggs and cream until blended. Gently fold in the chocolate chips and 1/3 cup raspberries. Spoon the batter evenly between 11 muffin cups. Place one raspberry on top of the center of the muffin batters. 

Bake for 10 minutes. Rotate the pan and bake for 5 to 10 minutes longer, or until a toothpick, inserted in a muffin, comes out clean. Cool for 10 minutes in the pans. Remove from the pans and allow to cool completely. Store in an airtight container, in the refrigerator. Makes 11.

Notes: These muffins taste best chilled. (Also, the paper liners are more easily removed from chilled muffins.) My recipe testers loved these and couldn't tell that they were gluten and sugar free!

Variation: Omit the raspberries and divide the batter between 10 muffin cups, instead of 11.

Nutritional info per muffin:
129 calories ~ 10.26 grams fat ~ 3.46 grams net carbs ~ 4.4 grams protein

KETO Friendly Parmesan Herb Biscuits (Quick, Easy & Gluten Free)

Savory lightweight biscuits.

Ingredients:
coconut or olive oil cooking spray
1 1/2 cups almond flour
1/4 teaspoon pink Himalayan or sea salt
1 tablespoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary (optional)**
1/2 cup finely grated Parmesan cheese
4 tablespoons butter
1/2 cup sour cream
2 large cage free eggs

Method:
Preheat oven to 425*. Lightly grease a muffin pan, with the cooking spray and set aside. In a large bowl, stir together the almond flour, salt, baking powder, garlic powder, onion powder, rosemary and Parmesan cheese.
Melt the butter in a glass bowl, or 2 cup measuring cup, at 20 second intervals, in a microwave oven. Stir in the sour cream. Add the eggs and stir until blended and smooth. Add the egg mixture to the dry ingredients and stir just until well mixed. Drop 12 equal spoonfuls of dough onto the prepared muffin pan. Bake for 5 minutes. Rotate the pan and bake for an additional 5 minutes until the biscuits are a golden brown. Makes 12 biscuits.

**If including rosemary, rub it between your palms, or in a mortar and pestle, to crush, before adding to the dry ingredients.

Nutritional info per biscuit:
165 calories ~ 14.8 grams fat ~ 2.8 grams net carbs ~ 5.5 grams protein

KETO Friendly Blackberry Pavlovas (Perfect for Easter & Mother's Day)

This light and luscious dessert combines meringue, 
whipped cream and fresh blackberries.

Ingredients:
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 cups Lakanto Baking or Classic monkfruit sweetener*
1/4 teaspoon pink Himalayan or sea salt
2 teaspoons pure vanilla extract
3 cups fresh blackberries, rinsed and patted dry
1/2 - 3/4 cup Lakanto Baking or Classic momkfruit sweetener**
1/4 cup water**
1 1/2 cups heavy whipping cream
1/3 cup Lakanto powdered sweetener
1 envelope of Dr. Oetker "Whip It" (optional)***
parchment paper
pastry/frosting bag (optional)
star frosting tip (optional)

Method:
Preheat oven to 250*. Line a baking sheet with parchment paper. Trace 12 2 1/2 circles, on the paper, using a cookie cutter or glass to outline. (Leave a few inches between the circles, since the pavlovas spread a bit while baking.) Turn the parchment paper over, so that the penciled circles are on the bottom side.
Place the 1 1/4 cups Lakanto classic sweetener in a food processor and process for several minutes, until it is finer and a little powdery. (The consistency should be somewhat like very fine sand. Set aside.
Place the egg whites in a very clean and dry mixing bowl. (Make certain that there are no specks of egg yolks in the whites.) With an electric mixer, on medium speed, beat the whites until they are foamy. Add the cream of tartar and beat at medium-high speed until stiff peaks are formed. (Be careful not to over-whip, making the whites crumbly and dry.)
Once the stiff peaks have formed, reduce the mixer speed to medium and the processed sweetener, one tablespoon at a time, taking 2 to 3 minutes to add. After all of the sweetener is added, scrape the sides and bottom of the bowl with a spatula. Next, Beat on high speed for 5 to 6 minutes, until the whites are very glossy and stiff, and the sweetener is completely dissolved.
Gently fold in the salt and vanilla, stopping as soon as they are mixed in. 

Place meringue into the pastry bag fitted with an open star tip.

Star tip

Using the traced circles as a guide, first make a flat circle, then pipe the meringue around the edge, several times, to create a nest shape. (If you do not have a pastry bag and tip, use a spoon to make a mound of meringue and to make an indentation in the center of the nest.)

Individual "nests".

Bake for 60 to 70 minutes and then turn the oven off. Open the oven door and keep slightly open with a wooden spoon at the top of open door. Cool for 1 to 2 hours. (The pavlovas can be prepared in advance and stored at room temperature, lightly covered with plastic wrap, for up to 5 days.)
While the pavlovas are baking, place the blackberries, sweetener and water into a saucepan. Heat over low to medium-low heat until warmed and slightly thickened. Set aside to cool.

Blackberries

With mixer of high speed, beat the cream, powdered sweetener (and Whip It, if desired) until firm peaks form, when the beaters are lifted out of the cream. Spoon the whipped cream into the center of the individual pavlovas. Top with blackberries and serve. Makes 12.

*Lakanto Baking sweetener is finer than the Classic sweetener and creates a smoother textured dessert. If you do not have the Baking sweetener, you can process the Classic sweetener, in a food processor, to create a similar product.
(My husband likes the Baking sweetener so much, that he asked me to buy more, regardless of the cost!!)

**If desired, you can use any fresh berry, or combination of berries, of your choice, such as blueberries and strawberries, instead of cooked fruit. (Simply omit the sweetener & water.)

***Dr. Oetker's Whip It helps whipped cream to hold it's shape and is entirely optional.

Whip It can usually be found online or
at Cost Plus World Market.

Note: Even though these are best served right after being assembled, I prepared 4 pavlovas and packaged them to deliver to family who lives 45 minutes from our home. They traveled well, packed with frozen bottles of water. Upon arrival, they were placed in a refrigerator. Two were served several hours later and the remaining two were eaten and enjoyed on the following day.

Pavlovas packaged to deliver.

See these recipes, on this blog site,  for recipes that require egg yolks:
"KETO Crunch Cookies (Gluten Free & Sugar Free)
https://carriekitchencreations.blogspot.com/2019/03/keto-crunch-cookies-gluten-free-sugar.html
"LOW CARB ~ Chocolate & Coconut Pudding (With Coconut Whipped Cream) Gluten Free"
https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-chocolate-coconut-pudding.html
"LOW CARB Mini Chocolate & Peanut Butter Cakes (Gluten & Sugar Free)
https://carriekitchencreations.blogspot.com/2020/02/low-carb-mini-chocolate-peanut-butter.html

Nutritional info per serving:
125.75 calories ~ 11 grams fat ~ 2.64 grams net carbs ~ 1.4 grams protein

Low Carb German Style Cucumber Salad

This healthy, fresh salad has
wonderful flavors!

Ingredients:
2 cucumbers**
1 tablespoon sea salt
1/2 of a red onion
1 - 2 cloves garlic
3/4 cup sour cream
4 teaspoons organic apple cider vinegar
3/4 teaspoon dried dill
1 1/2 teaspoons Lakanto Classic sweetener (or granulated sweetener of choice)
1 teaspoon black pepper
1/2 teaspoon smoked paprika

Method:
Line a baking sheet with a clean dish towel. Wash the skin of the cucumbers with water and a vegetable scrubber. Thinly slice and lay in a single layer on the prepared pan. Fold the towel over the first layer and top with the remaining cucumber slices. Let sit for 30 minutes, at room temperature, to allow excess water to be released from the cucumbers. 
Pat the cucumbers with a cloth or paper towel to blot away the released water and place in a large mixing bowl. Cut the 1/2 onion in half and then into thin slices. Add to the bowl with the cucumbers. Mince the garlic and add to the bowl. Stir.
In a small bowl, whisk together the sour cream, vinegar, dill, sweetener, pepper and paprika.
Pour the dressing over the cucumber mixture and gently toss or mix to coat. Makes 6 (one cup) servings.

** Regular or English cucumbers, with the skin on, may be used.

Note: This delicious cool and creamy salad, or side dish, is perfect to serve with brunch, lunch, dinner or at a backyard barbecue.

Nutritional info per serving:
79.4 calories ~ 5.78 grams fat ~ 5.76 grams net carbs ~ 1.58 grams protein

LOW CARB Mini Chocolate & Peanut Butter Cakes (Gluten & Sugar Free)

Pretty, Simple, Delicious & Guilt Free!

Ingredients:
6 (4 inch) ramekins
coconut oil cooking spray
unsweetened dark cocoa powder
1/2 cup (1 stick butter)
2 ounces unsweetened chocolate
6 tablespoons Lakanto Baking sweetener (or granulated sweetener of choice)**
2 large organic cage free eggs
2 egg yolks
1/2 teaspoon pure vanilla extract
6 tablespoons almond flour
1/4 teaspoon pink Himalayan or sea salt
4 tablespoons natural unsweetened peanut butter
1 1/2 cups whipped cream (optional)
1/8 cup sugar free dark chocolate chips (optional)

Method:
Preheat oven to 375*. Lightly grease the ramekins with the cooking oil spray. Dust the greased ramekins with cocoa powder. (shake off the excess) In a glass bowl, or measuring cup, heat the butter and chocolate, at 20 second intervals, just until melted. Whisk in the sweetener until combined. Nest, whisk in the eggs and yolks, until smooth. Add the vanilla, almond flour and salt. Whisk until well combined. Divide 2/3 of the batter between the ramekins to cover and coat the bottoms of each dish. Place 2 teaspoons of peanut butter in the center of the batter in each ramekin. Divide the remainder of the batter evenly on top of the peanut butter to cover. Place the ramekins on a baking sheet and bake for 10 to 12 minutes. (The edges should be set and the centers jiggle slightly.) Let cool for 10 minutes in the ramekins. Makes 6 servings.

Run a knife around the edges to loosen the cakes. Invert onto serving plates and, if desired, top each cake with 1/4 cup whipped cream and a sprinkling of chocolate chips.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

Notes: May be served warm or chilled. (Non Keto eaters will never guess that these tender, brownie-like cakes are gluten and sugar free!) I make my whipped cream with 1 cup heavy cream, 2 - 3 tablespoons Lakanto Classic sweetener and 1 envelope of "Whip It". (Whip It helps the whipped cream stay firm.)

Nutritional info for one cake without garnish:
347.33 calories ~ 32.6 grams fat ~ 3.6 grams net carbs ~ 8.75 grams protein

Nutritional info for one cake with garnishes:
448.33 calories ~ 43.6 grams fat ~ 4.4 grams net carbs ~ 9.55 grams protein

European Style Dessert Tart ~ KETO Friendly (Gluten & Sugar Free)

This simple tart reminds me of a  European Style 
treat, with a cookie crust, topped with a light
 custard & berries. ~ Perfect with coffee or tea!

Crust Ingredients:
coconut oil cooking spray
1/3 cup coconut flour
1/3 cup Lakanto Classic sweetener (or granulated sweetener of your choice)
1/4 teaspoon pink Himalayan or sea salt
1 stick (1/2 cup) butter, chilled
1 large organic egg
Filling Ingredients:
4 ounces cream cheese, softened
1/2 cup Lakanto Classic sweetener (or granulated sweetener of your choice)
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
2 large organic eggs
2/3 cup heavy cream
1/3 cup blueberries
whipped cream (optional)
additional berries (optional)

Method:
Preheat oven to 375*. Lightly grease a 9 inch tart pan with the cooking spray. Set aside.
In a food processor, mix together the flour, 1/3 cup sweetener and salt. Slice the butter into 8 sections. Add the sliced butter to the flour mixture and process until the ingredients are well blended. Add the egg and continue to mix just until blended and smooth. Pat the mixture into the bottom, and the lower part of the sides, of the prepared tart pan. Bake for 10 minutes or until the crust is lightly browned. Remove from the oven and decrease the heat to 350*.
Use an electric mixer to beat together the cream cheese and 1/2 cup of sweetener until well blended. Mix in the extract, zest, salt and eggs. Blend in the the eggs and beat until smooth. Pour the mixture over the prepared crust. Sprinkle the blueberries evenly over the filling. Return to the oven and bake for 25 to 30 minutes, or until the center is set. 

Allow to cool and then refrigerate until fully chilled. Cut into 8 equal sized slices. If desired, garnish with whipped cream and additional berries.

Notes:This tart is very quick and simple to make. At room temperature the tarts flavor is okay, but it tastes very good, once fully chilled.
A half cup of raspberries or blackberries can be substituted for the blueberries.

Nutritional info per slice (without garnishes):
272.9 calories ~ 27.9 grams fat ~ 1.8 grams net carbs ~ 4 grams protein

KETO Friendly Coconut "Custard" Pie

A Simple & Delicious custard pie
for those who love coconut!

Ingredients:
4 large organic eggs
1/4 cup butter (softened, at room temperature)
2 teaspoons vanilla extract.
2 teaspoons coconut extract
2 cups heavy cream
1/4 teaspoon pink Himalayan or sea salt
1/2 teaspoon baking powder
1/2 cup Lakanto classic sweetener (or granulated sweetener of your choice)
1 cup unsweetened flaked coconut
1 cup heavy cream, whipped (optional)
fresh berries (optional)
sugar free chocolate chips (optional)

Method:
Preheat oven to 350*. Place a cookie sheet in the oven to preheat. Lightly butter a 10 inch pie, or tart, pan and set aside. Place all of the ingredients into a blender container and blend until well mixed and and smooth. Pour into the buttered pan. Remove the preheated cookie sheet from the oven. Place the custard pan on the cookie sheet and carefully return to the oven. Bake for 50 minutes, or until the top is golden brown and set. (A knife inserted halfway between the rim and center should come out clean.) Set on a rack to cool. Place, uncovered, in the refrigerator, overnight, to finish cooling completely. (This improves the flavor and allows the crust to continue to set.) 

If desired, garnish with a dollop of whipped cream. A few berries, sliced strawberry or a few chocolate chips, may be sprinkled on top, for additional garnish. Cut into 8 equal sized slices.

Note: My non Keto husband loved this. It is worth the wait to allow it to chill overnight. (We enjoyed eating a slice for breakfast.)

Nutritional info per slice (without garnishes):
365.4 calories ~ 36.5 grams fat ~ 2.9 grams net carbs ~ 5.6 grams protein

Nutritional info per slice with whipped cream and 1 sliced strawberry:
472.3 calories ~ 47 grams fat ~ 4.7 grams net carbs ~ 6.57 grams protein

"NUMERO UNO" Pizza Muffins (KETO Friendly & Gluten Free)

Tasty & Satisfying Pizza Treats!

Ingredients:
coconut or olive oil cooking spray
5 ounces cream cheese, room temperature**
1/2 cup finely grated parmesan cheese
1/4 cup coconut flour
2/3 cup almond flour
1 teaspoon baking powder
1/4 teaspoon pink Himalayan or sea salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons Lakanto classic sweetener (or granulated sweetener of choice)
3 tablespoons water
5 eggs
1/2 cup sliced pepperoni (about 2 1/2 ounces)
1 cup shredded mozzarella cheese
crushed red chilis (optional)

Method:
Preheat oven to 400*.  Lightly spray 12 muffin cups with the cooking spray and set aside. In a large mixing bowl, mix together the cream cheese, parmesan, flours, baking powder, spices and sweetener. Beat together the eggs and water. Add to the mixed ingredients and blend until well combined and smooth. Quarter the pepperoni slices and set aside 12 of the cut pieces. Add the pepperoni (minus the 12 reserved pieces) and half of the mozzarella cheese.
Stir to mix into the batter. Divide the batter evenly between the 12 muffin cups. Sprinkle the remaining mozzarella evenly over the top of the batter. If desired, sprinkle a tiny bit of red chili on top of the cheese. Place one of the reserved pepperoni pieces on top of each muffin.

Bake for 26 minutes, or until the muffins are set and lightly browned. Cool for 5 minutes before removing from the muffin pan. Serve warm, at room temperature, or chilled. Store in an airtight container inside of the refrigerator. Makes 12.

**The cream cheese can be softened by allowing to sit at room temperature or by heating in a microwave oven for 20 seconds.

Notes: These low carb treats resemble my husband's favorite pizza crust from Numero Uno Pizzeria restaurants. (I know something is great when he gets a second serving of anything...even a snack food.)
These are great by themselves, or served with a salad. Mini muffins would also make tasty little appetizer bites.

Nutritional info per muffin:
190 calories ~ 15.77 grams fat ~ 2.9 grams net carbs ~ 8.78 grams protein