Keto Blueberry Muffins

From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

1/2 Cup Granular Erythritol

2 tsp Baking Powder

1/4 tsp Salt

2 Large Eggs

1/4 Cup Sour Cream

1/2 tsp Vanilla Extract

1/2 Cup Fresh Blueberries

Directions:

 Preheat the oven to 350°F. Greases a standard-size 12-well muffin pan.

In a small bowl, whisk together the almond flour, erythritol, baking powder, and salt.

In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring until well blended. Gently stir in the blueberries.

Pour the batter into the prepared muffin pan, filling each well about 3/4 full. Bake for 25-30 minutes, until the tops are lightly browned and a toothpick or tester inserted in the middle of a muffin comes out clean.

Allow the muffins to cool completely before removing from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keto Drop Biscuits

  From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 Cup Sour Cream

2 Large Eggs

2 TBSP Salted Butter, melted but not hot

Directions:

Preheat the oven to 400°F. Grease a baking sheet with oil or line it with parchment paper.

In a medium-sized bowl, whisk together the almond flour, baking powder, and salt

In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until well combined. Allow the batter to sit for 5 minutes.

Drop the batter by the large spoonful onto the prepared baking sheet, leaving about 2 inches between the biscuits. Bake for 10-12 minutes, until the tops are golden brown. Allow to cool before removing from the pan. Leftovers can be stored in an airtight container in the refrigerator for up to a week. The biscuits can be reheated in the microwave for a few seconds; be careful not to overheat.

Keto Sausage Gravy (Gluten Free)

 From Southern Keto by Natasha Newton

Ingredients:

1 lb Breakfast Sausage

1 cup Heavy Cream

3/4 Cup Water

1/2 tsp Xanthan Gum

Salt and ground Black Pepper

Drop Biscuits

Directions:

In a large skillet over medium heat cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes.

Reduce the heat to low. Stir in the cream, water, and xanthan gum. Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes. If it gets too thick, thin it with water, adding a tablespoon at a time.

Season the gravy to taste with salt and pepper. Serve over biscuits, if desired. The gravy is best served right away, but leftovers can be stored in the refrigerator for up to 5 days.

Zucchini or Pumpkin Bread

 Ingredients

3 Cups Shredded Zucchini (about 3 medium) or 2 Cups Pumpkin Purée (1 can 16oz)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 tsp Vanilla

4 Large Eggs

3 Cups All-Purpose Flour (or whole wheat flour)

2 tsp Baking Soda

1 tsp Salt

1 tsp Ground Cinnamon 

1/2 tsp Ground Cloves

1/2 tsp Baking Powder

1 Cup chocolate chips

Directions 

Preheat oven to 350*F.

Grease loaf pans (or prepare muffin pans). Mix zucchini (or pumpkin) with sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients.

Bake for 50-60 minutes in a loaf pan, or 25-30 minutes for muffins.

Allow to cool for 5-10 minutes.

Cucumber Salad Side

•  
  
  
  
• Ingredients 

3 Large Cucumbers 

1tsp salt

1/4 cup Sugar

1/8 cup water

1/4 cup Distilled White Vinegar

1/4 cup Sliced red onion

Directions 

Peel the cucumbers and slice wafer tho . Sprinkle with salt. In a medium size bowl mix sugar, water, vinegar and onion. Add cucumbers to mixture. Mix well.

Refrigerate 1 hour.

Broccoli and Cheese Brunch Casserole

Ingredients:
8 oz ground sausage
1 1/4 cup (about 10 oz pkg) chopped broccoli (thawed and drained if from a package)
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 tsp ground black pepper
1/2 tsp salt
1 roma (plum) tomato, thinly sliced (or diced), these are optional!

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350°F. Lightly grease a 7x11" baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with the remaining cheddar cheese. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.

This feeds about 8-10 people.