One-Bowl Butter Cookies (Keto)

 Ingredients:

1/2 Cup Salted Butter Softened

1 1/2 Cups Finely Ground Blanched Almond Flour

1/4 tsp Salt

1/2 Cup Granular Erythritol

1/2 tsp Vanilla Extract

1 Large Egg

1/8 tsp Liquid Stevia

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Put all the ingredients in a medium-sized mixing bowl. Using a hand mixer, slowly blend on low speed, then increase the speed to medium and continue mixing until everything is well combined.

Using a small cookie scoop, scoop the dough onto the prepared pan, leaving 2 inches of space between the cookies. Use the back of a fork to press crisscrosses on each cookie.

Bake for 12-14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up as they cool. Leftovers can be stored in an airtight container at room temperature for up to a week.

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.

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.

Gluten Free Pop Tarts

Ingredients

For the crust

• 3 cups all-purpose gluten-free flour blend
• 1/2 teaspoon salt (omit if using salted butter)
• 2 teaspoons xanthan gum 
• 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
• 8-10 tablespoons milk, cold (or dairy-free milk)

Instructions 

1. In a medium mixing bowl, combine flour, salt, and xanthan gum.
2. Cut butter (or shortening) into flour.
3. The butter should resemble the size of small peas.
4. Add milk.
5. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
6. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
7. roll crust out into rectangles. Slice each pie crust rectangle into 3 even strips lengthwise, this will create 6 long strips total between the two pie crusts.
8. Place a heaping tablespoon of the jam mixture onto the bottom half of each strip, leaving about ½ of space around the edges. Brush the edges around the jam with the egg wash.
9. Fold the pastry in half. Use a fork to seal the seams. If any cracks appear in the pastry try to pinch the dough together to create a seal and prevent jam leaking during the baking process. Repeat for the remaining pastry strips.
10. Poke steam holes with a fork in each pop tart and transfer them to the baking sheet. Brush the top of each pastry with the egg wash.
11. Bake for 20-22 minutes, or until the pastry is golden brown and cooked through. Allow to cool completely before adding the glaze.
12. In a medium bowl, mix together the powdered sugar and milk. Add more or less milk for consistency.
13. Drizzle the icing over the gluten free pop tarts. If desired, decorate the tops with sprinkles before the icing sets up.

14. NOTES

    • Keep the pie crust dough as cold as possible prevents the butter from melting before they go into the oven. If the butter melts before baking, you lose the flakiness of the pie crust. Consider refrigerating for 10 minutes after you roll it out.
    • Poke holes in the tops of each pastry to allow the steam to escape. This is important, please don't forget this step.
    • For the best results, place the ready-to-bake pop-tarts in the refrigerator for 20 minutes before baking. Again, this helps with the butter and the flakiness of the crust.
    • Seal the edges of the pop tarts well, otherwise the filling will leak out.
    • These pop tarts are best fresh since the dough becomes soggy over time, but you can store them for future enjoyment.

Cinnamon Sugar Filling

Ingredients

Brown Sugar

Cinnamon

Chocolate filling Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2/3 cup whole milk or heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 2 tablespoons salted butter, cubed
• 2 teaspoons vanilla extract

Icing

1 cup powdered sugar

4 tsp milk

Gluten Free Chocolate Chip Banana Bread

This year my husband was diagnosed with Celiac. He LOVES banana bread with chocolate chips and this is a recipe that both he and I really like!

Ingredients:

2 cups gluten-free all-purpose baking flour
1 tsp baking soda
1/4 tsp salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 bananas)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil (vegetable oil is a fine substitute)
1 tsp vanilla extract
1/2 cup chocolate chips

Directions:

Preheat over to 350°F. In a large bowl, combine flour, baking soda and salt. In a medium bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir wet ingredients into dry ingredients just until moistened. Gently mix in chocolate chips.

Transfer to two greased 8x4" loaf pans (or a muffin pan if you want to do muffins). Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes for a loaf, about 25 minutes for muffins. Cool for 10 minutes before removing from pans to wire racks.