Keto Friendly Fancy Ribbon Jello (Extremely Low Carb!)

A Pretty & festive Jello Dessert!

Ingredients: 

4 (3 ounce) boxes of sugar free (stevia sweetened) jello (2 to 4 different flavors/colors)**
2 envelopes of Knox unflavored gelatin
1/2 cup hot water
2 cups unsweetened low carb almond or coconut milk
1 cup Lakanto Baking or Classic sweetener
1 teaspoon vanilla
16 ounces (2 cups) sour cream

Method:
Layer 1: Prepare one box of jello as directed on the package. Pour into a 9 x 13 inch dish. Refrigerate for 45 minutes, until set. Place the unflavored gelatin in a small bowl. Stir in the 1/2 cup of hot water. Set aside.
While the first layer is setting, heat the milk to a boil, slowly, while stirring. Add the sweetener, vanilla and softened gelatin. Stir continuously and return to a gentle boil. Set aside to cool, at room temperature. After the mixture has cooled, stir in the sour cream, until well blended. Divide the vanilla mixture into 3 equal parts. (Stir occasionally, to prevent the mixture from getting too thick.)
Layer 2: When the first layer is firm enough, add one portion of the vanilla gelatin. Chill for 45 minutes. 
Layers 3 - 7. Repeat the process, alternating colored and vanilla layers. (To avoid spilling, add upper layers by gently pouring the liquid jello, into the dish, while it remains in the refrigerator.)Cut into 24 squares.

**Stevia sweetened gelatins may be purchased online and at some natural food stores.

Nutritional info per serving (1/24), approximately:                                       49 calories ~ 3.9 grams fat ~ 1 gram net carbs ~1 gram protein

Notes:   This is a family favorite and worth the effort! Choose colors and flavors to match holidays or school colors. (At Christmas, I use raspberry and lime jellos.)

Missy's Southern Mashed Sweet Potatoes (Family)

This recipe for sweet potatoes is a
delicious family favorite!

Ingredients:

4 medium sweet potatoes

1/2 cup (8 tablespoons) butter, at room temperature

1/2 cup heavy cream*

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup dark brown sugar (optional)

2/3 cup toasted pecans**

2/3 cup fresh raspberries

Method:

Preheat oven to 400* Line a baking sheet with aluminum foil or parchment paper. (This will make clean up much easier.) Set aside. Wash the outside of the sweet potatoes. Prick each potato, with a fork, on all sides for a total of about 8 pricks. Place on the prepared baking sheet and bake for 45 minutes, or until the potatoes feel soft when a knife is inserted. Allow to cool for 10 or 15 minutes. Reduce the oven temperature to 350*. 

Carefully, remove the skins. Place the cooked sweet potatoes in a large bowl. Add the butter, cream, salt and pepper to the potatoes  and mash with a potato masher. (If desired, mix in the brown sugar and whip with an electric mixer) Cover with foil and keep warm in the oven, until ready to serve. Sprinkle the nuts and raspberries. Makes 8 servings. Store leftovers in an airtight container in the refrigerator for up to 4 days.

*Jane Madsen was very generous with the cream and added one cup.

**Toasted pecans are very simple to make. They add a nice crunch and flavor to this dish, salads, snacks and more.   https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Note: These fresh sweet potatoes are so much better tasting than canned yams could ever be!

The History of this traditional dish: 

Auntie Iris Marie recalls both her Grandma Missy  and her Mother, Jane, serving these Southern style sweet potatoes at holiday dinners. It is a family favorite recipe that she has shared with her nieces and that we hope will be enjoyed by family, friends and the generations to come. 

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Keto Mini Cranberry Pecan Loaves (Fantastic Flavor & Texture!)

This recipe makes delicious & moist
mini loaves of cranberry bread!

Ingredients: 

1/2 cup butter

2 cups almond flour

1/4 cup coconut flour

1/2 tablespoon baking powder

3/4 cup Lakanto Baking sweetener*

1/2 teaspoon xanthan gum

1/2 cup sour cream

1 teaspoon vanilla extract

1 teaspoon orange extract

5 eggs

1 tablespoon finely grated orange peel

3/4 cup fresh halved cranberries**

1/3 cup chopped pecans

1/3 cup Lakanto Powdered Sweetener

1 -2 tablespoons cream or rum

Method:

Preheat oven to 350*. Lightly grease four mini 5 x 3 inch loaf pans or three 6 x 3.5 inch loaf pans with butter. Line the bottoms of the pans with parchment paper.

Add the butter to a medium microwave safe bowl. Heat at 20 second intervals, just until melted. Set aside.

In a large bowl, whisk together the flours, baking powder, baking sweetener and xanthan gum. 

Add the sour cream and extracts to the butter and mix to blend. Beat the eggs and mix into the butter mixture. Make a "well" or "crater" in the center of the dry ingredients. Add the wet ingredients and stir with a large fork or whisk, just until all of the ingredients are combined. Stir in the orange peel. Fold in the cranberries and pecans.

Divide the batter evenly between the loaf pans. Bake for 35 to 40 minutes, or until the tops are golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 10 minutes. Remove from the pans and transfer to a cooling rack to finish cooling.

Whisk together the powdered sweetener and cream (or rum). When the loaves are completely cooled, brush the tops with the glaze and allow to drip down the sides.*** 

Slice and serve, or store the loaves, in an airtight container, in the refrigerator until ready to serve. Makes 18 to 20 servings.

*If you do not have Lakanto Baking Sweetener, you can place the Classic sweetener into a food processor. Process to create a finer powder. (When I am out of the baking sweetener, I add several cups of Classic sweetener to my food processor and then store in an airtight container.) Lakanto Baking sweetener does make a difference in the texture of baked goods.

**Please take a few minutes to cut the berries in half and then rinse in a colander to remove the seeds. This process will great improve any recipe that calls for cranberries.

***If desired, the glaze may be omitted.

Nutritional info per one serving (1/20), with cream glaze, approximately:           163.6 calories ~ 14.6 grams fat ~ 2.7 grams net carbs ~ 4.7 grams protein

Nutritional info per one serving (1/18), with cream glaze, approximately:           182 calories ~ 16 grams fat ~ 3 grams net carbs ~ 5.2 grams protein

Note: I prefer the mini loaves, to eat and to give as gifts, but this batter can also be used to make one large loaf or twelve muffins. H ere are the baking instructions: One 9 x 5 or 8 1/2 x 4 1/2 inch loaf ~ Bake at 350* for 50 to 55 minutes or until a toothpick inserted comes out clean ---- For 12 muffins bake at 400* for 15 to 20 minutes.

Keto Friendly Fresh Cranberry Muffins (Dairy & Gluten Free)

Tasty little fresh cranberry muffins are
great for breakfast, brunch or snack time.

Ingredients: 

1/3 cup solid coconut oil*

2 1/2 cups almond flour

1/2 cup Lakanto Baking Sweetener**

1 1/2 teaspoons baking powder

1/4 teaspoon pink Himalayan or sea salt

1/3 cup unsweetened almond milk

3 eggs

1/2 teaspoon butter extract (optional)***

1/4 teaspoon almond extract

1/2 teaspoon orange extract

3/4 cup of fresh haled cranberries****

Method:

Preheat oven to 350*. Spray 12 cups of a muffin pan with coconut oil cooking spray or use paper liners. Set aside.

Melt the coconut oil in a saucepan or at 20 second intervals in a microwave oven. Set aside. 

In a large bowl, use a whisk or large fork to mix together the flour, sweetener, baking powder and salt. Beat together the melted oil, almond milk, eggs and extracts. Make a "well" or "crater" in the center of the dry ingredients. Add the liquid ingredients and stir just until all of the ingredients blended. (Be careful not to over mix.) Fold in the cranberries. Divide the batter evenly between the muffin cups. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes in the pan before removing. Store in an airtight container in the refrigerator. Makes 12 servings.

*If you are not following a dairy free diet, you may substitute butter for the coconut oil.

**If you do not have Lakanto Baking Sweetener, you can place the Classic sweetener into a food processor. Process to create a finer powder. (When I am out of the baking sweetener, I add several cups of Classic sweetener to my food processor and then store in an airtight container.) Lakanto Baking sweetener does make a difference in the texture of baked goods.

***If using coconut oil in this recipe, you may wish to add butter extract. If using butter, the butter extract is unnecessary.

****Please take a few minutes to cut the berries in half and then rinse in a colander to remove the seeds. This process will great improve any recipe that calls for cranberries.

Nutritional info per muffin, made with coconut oil, approximately:  239,4 calories ~ 22 grams fat ~ 3 grams net carbs ~ 6.7 grams protein

Nutritional info per muffin, made with butter, approximately:              226 calories ~ 20.6 grams fat ~ 3 grams net carbs ~ 6.7 grams protein

Note: These are good served warm, but I think they are even better at room temperature or chilled.

Leah's Infamous Holiday Rum Cake (Family)

Leah's cake is moist, delicious
and simple to make!

Ingredients: 

bundt cake pan 

Baker's secret baking spray

3/4 cup chopped pecans

1/4 cup sliced almonds

1 box Duncan Hines yellow cake mix

1 (92 grams) package of instant vanilla pudding mix

4 eggs

1/4 cup cold water

1/2 cup cooking oil

3/4 cup spiced rum

Glaze:

1/2 cup (1 stick) butter

1/4 cup water

1 cup sugar

1/2 cup spiced rum

Garnishes:

extra rum

whipped cream

Method:

Preheat oven to 325*. Spray the bottom and sides of a 10 inch bundt pan with Baker's Secret cooking spray. (Or, use butter and dust with flour.) 

Cover the bottom of the prepared pan with the nuts. In a large bowl, Stir together the cake mix, instant pudding powder, eggs, water, oil and rum.Mix just until all of the dry ingredients are moistened. (Be careful not to over mix.) Poor the batter over the nuts. Bake for 1 hour, or until an inserted toothpick comes out clean. Cool for 10 minutes and then invert onto a serving plate. Prick the top with a fork.

Melt the butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, while stirring constantly. Remove from the heat and stir in the rum. Brush the glaze evenly over the top and sides on the cake. Repeat until you have used all of the glaze. Wrap in plastic wrap or store in an airtight container.

Cut into slices to serve.

If desired spoon 1 tablespoon of rum on top of each individual slice and/or top with a dollop of whipped cream. Makes 10 to 12 servings.

Precious Cousin Leah

Note: Cousin Leah's Holiday Rum cake is a family favorite and so is she!