There are two kinds of blackberries with many varieties.

Blackberries that grow wild on thorny bushes and are a bit hard to eat, and the thornless blackberries cultivated especially for markets and grocery stores.

The triple crown blackberry variety produces large fruits on vigorous plants with a delicious flavor and is just one of the types of thornless blackberries grown today. This is the kind you most likely purchase in the store or market.

Interesting Facts about Blackberries

• Blackberries are thought to have been around in North America, South America, Asia and Europe for over 30 million years. They do not grow native in Australia, but you can now find them there. However, you will not find a single blackberry in Antartica.
• Blackberries have been used for medicinal purposes by the Greeks and Romans, as well as for dyes.
• Early Christians associated blackberry juice with the blood of Christ and the thorny bushes with the crown of thorns.
• Blackberries also appear as ingredients for the occult, but I’d rather not think about that one.

Blackberries are a super food.

Blackberries are considered super healthy, as each little compartment is full of antioxidants, boasting brain health, oral health, high in Vitamin C, Vitamin K and Manganese. 

Ingredients for Blackberry Cobbler

• Almond Flour
• Coconut Flour
• Eggs
• Sour Cream
• Baking Powder
• Butter
• Swerve
• Vanilla Extract
• Blackberries

How to Make Keto Blackberry Cobbler

I really like to make cobbler in a cast iron pan, but you can use a cake dish. Make sure you mix all your dry ingredients together before adding to the pan. Beat eggs well. Add melted butter, sour cream and dry ingredients. Push the blackberries into the batter after the batter has been put in the pan.

Swerve is my sweetener of choice. Read here why I use Swerve. You can choose the powder erythritol of choice.

More Blackberry Recipes from Spinach Tiger

• Salad with Blackberries, Fresh Corn
• Best Sugar Free Flourless Chocolate Cake (Low-Carb, Sugar Free)
• Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette
• Blackberry Mint Julep Recipe
• Whiskey Buttermilk Pie with Blackberry Compote
• Blackberry Cobbler in Mason Jars

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Keto Blackberry Cobbler

Perfect, Easy Snack Cake made with fresh summer fruit.

Course Cake

Cuisine American

Keyword keto cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Calories 203kcal

Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Swerve Granulated
• 3 eggs
• 4 tablespoons melted butter
• 2 tablespoons sour cream
• 1 cup blackberries

Stabilized Whipped Cream Recipe Here

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together.
• Beat eggs for 3 minutes
• Stream in melted butter.
• Add vanilla. Add sour cream.
• Add dry ingredients just until mixed.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a 9 inch cake pan.
• Push blackberries in the batter.
• Bake for approximately 30-35 minutes or until golden brown.

Stabilized Whipped Cream Recipe Here

Nutrition

Serving: 1of 12 | Calories: 203kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g | Sugar: 2g

The post Keto Blackberry Cobbler with Whipped Cream appeared first on Spinach Tiger.

Most of my peaches come from the Peach Truck, which hosts stands all over the Nashville area, including all the farmer’s markets. You pay a pretty penny, BUT you can be sure your bag contains, perfect, sweet peaches. They come in a brown paper bag and are usually ready within two to three days.

This post will also include the easy way to peel peaches and freeze peaches.

Grilled Peaches

Grilled peaches are easy to make.

• Use freestone peaches, slightly firm,
• Slice about a quarter inch thick.
• Brush with olive oil or butter and grill for a few minutes (one side is enough).

Salads with Peaches

Grilled peaches go great with blue cheese crumbles and sliced toasted almonds. Take this to your next cookout or potluck. Another option is a healthy spinach salad with grille peaches. You could also serve grilled peaches with fresh mozzarella or burrata. That would get applause.

• Salad with Grilled Peaches in Salad, Blue Cheese, Toasted Almonds
• Spinach Salad with Grilled Peaches
• Peach Corn Tomato Salad

Peaches Love Pork

Peaches do indeed love pork. Spareribs and pork chops are summer-ized with peaches, but you might want to try my most unique peach and pork bolognese.

If you make peach and rosemary focaccia, you’ll be a star.

• Peaches with Oven Fried Porkchops
• Spareribs with Grilled Peaches
• Pork and Peach Bolognese
• Peach Rosemary Focaccia

Peach Pie

Peach pie is ultra American. So do make this for the summer holidays.

• Peach Blueberry Slab Pie
• Stars and Stripes Peach Pie
• Old Fashioned Peach Cobbler
• Gluten Free Peach Tart (sugar free)

Sugar Free Keto Peach Desserts

I will always have low-carb options (which is mostly how I eat) and they are not a compromise.

• Low Carb Peach Cake
• Low Carb Peach Crumb Muffins
• Low Carb Peach Almond Tart

Peaches, Etc.

• How to Peel Peaches
• How to Freeze Peaches
• How to Grill Peaches
• The Best Peach Sangria

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The post Peach Recipes for Sweet and Savory Dishes appeared first on Spinach Tiger.

This Christmas apple cranberry slab pie reminded me of the flavor profiles on the show.  The cranberries add a necessary tang to all the sweet and combine beautifully with the apples.

I’m not new to slab pies, as I made a summer version with blueberries and peaches here.

The key to this Christmas pie is flavors and cooking down the apples with butter, cinnamon, orange zest, vanilla, cardamom, and nutmeg. You can choose to mix it up anyway you like, but keep the cinnamon!

Pushing the flavors of old time Christmas, the cranberries do their job.  I used two kinds of apples. The granny smith which cooked down, yielding a lot of juice. To those I added 3 gala apples which don’t cook down in the same way.

This is the first time I’ve mixed my apples, and I rather like it. Gala apples are usually my apple of choice because they keep some of their crispness. You can mix up your apples (see notes in recipe).

The filling for the apple cranberry slab pie is absolutely delicious.

It tastes like an old fashioned pie you might eat in Europe, so rich in flavors.

I trimmed the dough around the sheet pan, but you could do something more decorative if you choose. I felt I had enough dough and the corner pieces would have too much.

Blind bake Apple Cranberry Slab Pie for 15 minutes. 

Since my apple filling was pre-cooked, I blind-baked the bottom crust for 15 minutes to ensure it remain crisp when cut. It worked perfectly, and there was no soggy bottom.

Use any cookie cutters you like. I like these Christmas cookie cutters.

This is the perfect crowd pleaser. Pre-cut into squares in the pan before serving. This pie also freezes well.

I’ll be adding this to my Apple Desserts with Decorative Crusts

Summer Slab Pie Here

More Apple Recipes from Spinach Tiger

• Pennsylvania Dutch Apple Pan Dowdy (Gluten Free)
• Bourbon Caramelized Apple Hand Pie
• Low Carb Apple Upside Down Cake
• Caramelized Apple Tart with Stove Top Brown Sugar Apple Filling
• Keto Apple Muffins

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Apple Cranberry Slab Pie

Winter Apple pie with cranberries baked in a sheet pan.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

Apple Cranberry Pie Filling

• 8 apples
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/2 cup fresh cranberries can sub with raspberries
• 1/3 cup brown sugar may need a few tablespoons more
• 1/2 orange for juice and zest
• 4 tablespoons Unsalted Butter
• 3/4 cup sugar (See Notes)
• 1/2 orange
• 2 tablespoons sifted corn starch
• Pie Dough
• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cup iced cold water 2 more tablespoons, (if needed

Instructions

• Make Pie Dough below first and refrigerate for one hour while making apple filling.

MAKE APPLE FILLING

• Peel and core apples. Y≈
• Slice apples about 1/4 inch thick.
• Zest orange and juice orange.
• Put 4 tablespoons butter in frying pan with 2 tablespoons brown sugar.
• Toss apples with sugar, juice of half orange, orange zest. Add 1 tablespoon corn starch.
• Cook apples and cranberries on top of stove on low in large frying pan, until somewhat softened. The granny smith apples will cook down more than the gala apples. There will a lot of liquid, after about 15 minutes.
• Drain liquid and use in another recipe.
• MAKE PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk and do this with your hands.
• Cut butter into flour mixture. I prefer my kitchen aid mixer but a food processor works well too
• You can, however use a pastry cutter and mix butter into flour, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.
• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the cut outs and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange apples cranberry mixture.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

Notes

Apples: I mixed my apples, but you can use all gala which stay a little crisper and require less sugar. If you use all granny smith apples, you will need all the sugar. Taste filling as you go, since it’s cooked stovetop. 

The post Christmas Apple Cranberry Slab Pie appeared first on Spinach Tiger.

I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

I had the best steak and ale pie in London which made me think of my chicken pies and so I thought I’d share these which are great examples of comfort food. In the meantime, I’m working on making that meat pie I had in the London pub, so stay tuned.

Traditional Chicken Pot Pie with Flaky Crust

This is the favorite of all time, so good, we made it for Christmas dinner, thus the star. The pastry crust recipe is perfection.

RECIPE HERE

Keto Chicken Pot Pie with Grain Free Biscuits

Low carb comfort food is possible and this recipe proves that. Made with grain free biscuits, you will not believe how good this is.

RECIPE HERE

Creamy Chicken Pot Pie with Grain Free Crust

This is another version of a keto friendly chicken pot pie with an almond flour grain free crust.

RECIPE HERE

Chicken Pot Pie with Gluten Free Biscuits

People looking for a good low-carb biscuit that tastes exactly like traditional biscuits absolutely love these.

RECIPE HERE

RECIPE HERE

More Comfort Food from Spinach Tiger

The post Four Chicken Pot Pie Recipes appeared first on Spinach Tiger.

The blueberry filling is made ON TOP OF THE STOVE FIRST, and then filled into almond flour tart crusts.

Blueberry pie and blueberries in general have a special place in my heart, so naturally, I wanted to find a way to make low-carb blueberry tarts.

I have so many memories of picking blueberries with the boys, and sadly that farm next to us closed down. We would come back and always make traditional blueberry pie or blueberry hand pies. They would rather have blueberry pie than any other dessert, and ask for it for their birthday. Food memories stabalize childhood in ways other things can’t.

Stovetop Sugar Free Blueberry Pie Filling

This recipe for keto blueberry tarts makes it possible to join in the blueberry palooza and still be sugar free and low carb. This is made stove top and not baked in the oven. Once tart crust is baked in about 8 minutes, they are filled with blueberry filling, refrigerated and topped with stabilized whipped cream.

Making Low Carb Blueberry Tart Filling Stove Top

There is a possible problem you could have making the filling. If you don’t use enough liquid, the sweetener could crystalize. I’ve solved that with the perfect ratio.

• Two Cups Frozen Blueberries (frozen are usually the sweetest)
• 1/2 cup water
• 1/4 erithritol
• Squeeze lemon juice

I recently started using “golden” sweetener, a combination of erithritol and monk fruit for certain recipes. I like how this performs in this recipe, although the true secret is having enough liquid. I’ve used the above ratio several times now and have never had a problem. I learned this when making sugar free cranberry sauce, which is even trickier, because you need more sweetener with cranberries.

Making Keto/Low Carb Tart Crust

I have made this keto tart crust several times and feel confident you will have success and enjoy this with all kinds of desserts such as my keto lemon tart and chocolate tart.

• Almond Flour
• Egg
• Butter
• Baking Powder
• Dash Salt

You will completely pre-bake the tart crust and then fill the tarts with blueberry filling. I really love this set of individual tart pans because the tart crust will not stick. This set also comes with a press, and is a pretty color.

Make More Sugar Free Tart Recipes

• Keto Chocolate Tart
• Keto Lemon Tart
• Keto Strawberry Pie
• Keto Spiced Pear Cheesecake Tart
• Keto Chicken Pie
• Low Carb Peach Almond Tart

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Low Carb Blueberry Tart

Low Carb Blueberry Tart, Individual

Course Dessert Keto

Cuisine American

Keyword almond flour tart crust, blueberry tart, Keto tart crust

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Tart Crust Bake Time 8 minutes minutes

Servings 6 servings

Calories 200kcal

Ingredients

Almond Flour Tart Crust

• 2 cups blanched almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3 tablespoons melted unsalted butter
• 1/3 cup granulated Swerve for sweet tarts

Blueberry Pie Filling

• 2 cups blueberries frozen preferred
• 1/2 cup water
• 1/4 cup Golden Sweetener or Swerve
• 1 teaspoon lemon juice

Instructions

• Mix together all dry Ingredients.
• Lightly beat egg. Add in melted butter.
• Add to dry ingredients. Form into a dough ball.
• If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
• Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
• You may need to piece some of the sides with your hands.
• Press into each individual tart pan. You may have left over tart dough left over. You can freeze.
• Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
• When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
• Depending on recipe, you may want to protect the crust of the tart with foil.

Low Carb Blueberry Pie Filling

• Put all ingredients in sauce pan on low for twenty minutes.
• Allow to cool, before adding to each cooled tart crust.

Make Tarts

• Top with stabilized whipped cream and refrigerate for up to 3 days.

Nutrition

Serving: 1of 10 | Calories: 200kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Fiber: 2g

The post Low Carb Blueberry Tarts appeared first on Spinach Tiger.

Keto Chocolate Tart with Stabilized Whipped Cream is EASY

Don’t look at the ingredients and think this is hard. It’s a no bake tart, except for the pre-baked tart crust.

The filling part was easy to make keto friendly using Choc Zero sugar free chocolate chips, heavy cream, egg yolks and butter, making this a fairly high fat dessert. This keto chocolate tart depends on the quality of your chocolate chips, and I think Choc Zero has the best sugar free chips on the market.

You will also want to add whipped cream and a few raspberries to bring this to perfection.

Use SPINACHTIGER10 to Save 10% at Choc Zero.

The keto almond flour tart crust stands alone as most delicious and one you can use over and over to make your favorite tarts or filled pies. Made from almond flour, it is almost like a cookie crust and acts as a sort of cookie layer against the richness of the chocolate filling.

I actually saw this recipe in Cook’s Illustrated using a pastry sucreé tart crust and milk chocolate and wondered if I could make this sugar free with an almond flour crust and I actually think it should be the preferred method. It’s also easier.

Keto Tart Pastry Crust

• Almond Flour
• Egg
• Butter
• Baking Powder
• Confectioner’s Sweetener

You must roll dough out between two pieces of parchment paper or plastic wrap. Using a tart pan with a removable bottom, place your parchment on top of the bottom, roll and then cut the circle, keeping the parchment paper on bottom.

Bake tart crust at 350 degrees F (180 C) for 8 -10 minutes.

What if you don’t have a tart pan?

You can use a pie pan and make a chocolate pie. I’ve done this both ways to make sure you can do this. Follow similar directions.

Just roll out a round to the size of the pie pan, cut and place in the pan. You will, probably have a little bit of dough left over and you can use it to make a small tart.

Keto Chocolate Tart Filling Ingredients

• Sugar Free Dark Chocolate Chips (I use Choc Zero Brand)
• Heavy Cream
• Butter
• Egg Yolks
• Vanilla

The Keto Chocolate Tart Process

The good news is that you don’t bake the tart. You will bake the tart crust and then cook the chocolate filling on top of the stove. The filling is poured into the cooled pan and refrigerated.

The filling will become thick and the best thing to do is take it out a half hour in advance, decorate with whipped cream. Serve in small slices as it’s very rich. This will disappear fast, but is also good the next day.

What’s So Delicious About this Keto Chocolate Tart

The tart crust tastes more like a cookie bottom and the chocolate is silky, creamy yet thick enough for dark chocolate satisfaction. It’s great with or without the whipped cream.

Make Keto Chocolate Tart One Day Ahead

You can make this dessert the day before. I tested this out also, and it tastes just as good. You can even decorate with a stabilized whipped cream, which holds its shape. Make it pretty with raspberries.

Make this for your next gathering and let me know how it went. I think you will love it.

More Keto Chocolate Desserts to Love

• Chocolate Pots de Creme
• Chocolate Mousse
• Chocolate Raspberry Bundt
• Chocolate Cupcakes, Chocolate Frosting
• Chocolate Ganache
• Chocolate Brownies

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Keto Chocolate Tart

Course Dessert Keto

Cuisine American

Keyword keto chocolate tart

Prep Time 12 minutes minutes

Cook Time 20 minutes minutes

Refrigerator Time 2 hours hours

Equipment

• 1 Tart Pan 9 inch

Ingredients

Keto Tart Crust

• 2 cups blanched almond flour
• 1 egg
• 1 teaspoon baking powder
• 3 tablespoons butter melted
• 1 teaspoon salt
• 1/3 cup Sugar Free Confectioner's Sweetener I use Swerve

Chocolate Tart Filling

• 12 ounces sugar free dark chocolate chips I use Choc Zero
• 4 large egg yolks
• 1 cup heavy cream or half and half
• 3/8 teaspoon salt
• 10 tablespoons unsalted butter melted
• 1 1/2 teaspoons vanilla extract

Instructions

Keto Tart Crust

• Mix all dry ingredients together.
  
• Melt butter and cool slightly.
• Mix egg with melted butter and pour immediately into dry ingredients,
• Form into a dough ball, place between two sheets of parchment paper. Roll out to the shape of your pan. Refrigerate for ten minutes.
• The tart dough will probably have to be put into the tart pan in pieces, but that okay.
• Once tart dough is secured in pan, pre-bake, place in freezer for 10 minutes. In meantime, gather ingredients for chocolate filling.
• Bake at 350 (180 C) for 8-10 minutes.

Chocolate Filling

• Have a sieve and bowl ready which will be used to take the cream/egg yolks through.
• Using a bain marie (stainless bowl over simmering water) melt chocolate with 1/4 of the heavy cream, stirring until melted. Set aside.
• In a separate sauce pan, Heat cream (or half and half) with egg yolks, salt on medium low heat stirring constantly. Add in melted butter. Stir thoroughly. Strain this through a sieve.
  
• Add the melted chocolate to the strained mixture. Add vanilla. Stir until well incorporated.
• Pour into a cooled tart shell.
• Serve with stabilized whipped cream. Garnish with berries.
  

The post Keto Chocolate Tart (Grain Free, Gluten Free) appeared first on Spinach Tiger.

Start a Blessings Jar

This is a way to stay grounded, for if we count our blessings instead of our irritations, we are more able to bless others.

We have had a life changing year. So many amazing good surprises that do not involve money, business opportunities, more followers, higher traffic, or worldly goods. I’ll talk about this a lot more towards the end of the year, so please keep coming back.

New Pumpkin Recipe

Every year I post at least one new pumpkin recipe. This was going to be the year that didn’t happen, but thanks to one cup of pumpkin left over from baking, keto maple pumpkin cheesecake jars with a maple pecan topping were born.

The best news about these aside from delicious, cute and easy, is the pecan topping is put on the top instead of the bottom where it could get soggy. The topping has a crunch and adds just the right amount of texture to the cheesecake.

Baking time is about 18 minutes or until the topping has reached its crunch, and prep time is about 10 minutes. Not bad for a really adorable dessert that is waiting for you when you need a bit of a sweet holiday treat, or really great sitting in little jars on your holiday table.

These would even be good to take to a pot luck (as long as you remember to gather your jars before you leave). I have found that people love jar desserts at parties because they are small and an easy individual serving.

Ingredients for Keto Maple Pumpkin Cheesecake Jars

• Cream Cheese
• Pumpkin Puree
• Pumpkin Spice
• Swerve Confectioner’s
• Maple extract or sugar free maple syrup
• Egg
• Vanilla
• TOPPING – Pecans, Almond Flour, Butter, Swerve Granulated
• Jars

Mini Jars for Baking

I use these mini jars from Amazon (affiliate that earns small commission).

Macros

Calories: 246 Net Carbs: 4

More Keto Pumpkin Desserts You Will Love

• Keto Pumpkin Struesel Muffins
• Easy Keto Pumpkin Cheesecake Bars
• Savory Roast Whole Pumpkin Appetizer
• Keto Pumpkin Pie Jars

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Keto Maple Pumpkin Cheesecake Jars with Maple

Jars filled with Keto Pumpkin Cheesecake, Maple Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto bagels, pumpkin cheesecake

Servings 6 Servings

Calories 256kcal

Ingredients

Pumpkin Cheesecake

• 8 ounces cream cheese
• 1/2 cup pumpkin
• 1 egg
• 1/2 cup Swerve Confectioner's
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice or to taste
• 1/2 teaspoon maple extract

Maple Pecan Topping

• 1/3 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup Swerve
• 1/2 teaspoon cinnamon
• 1/3 cup almond flour
• 1/4 teaspoon maple extract

Instructions

• Put all ingredients for cheesecake in food processor and blend or use a hand mixer.
• Pour into small jars (that can be baked). You can use ramekins if you want to.

Maple Pecan Topping

• Add extract to melted butter before pouring onto the almond flour.
• Add all ingredients together, add more almond flour if needed.
• Crumble on top of cheesecake jars.
• Bake for 18-20 minutes at 350 degrees F.
• Cool completely before refrigerating at least 3 hours before eating.

Nutrition

Serving: 1of 6 | Calories: 256kcal | Carbohydrates: 6g | Fiber: 2g

The post Keto Maple Pumpkin Cheesecake Jars with Maple Pecan Topping appeared first on Spinach Tiger.

This is seriously lemony dessert that I’ve made with a gluten free crust in the past, and now have decided to go grain free and sugar free. Honestly, it’s just as good and I just served this to some friends at a dinner.

This recipe uses a lot of egg yolks, butter and a little bit of heavy cream along with freshly squeezed lemon juice and lemon zest.

Keto Tart Filling in Bain Marie

The filling is made in a double boiler or Bain Marie. This means cooking in a stainless steel bowl placed over simmering water or a double boiler, so it doesn’t scorch on the bottom. It’s the best way to make curds and custards.

• 7 egg yolks, 2 eggs
• 1 cup Swerve Allulose Blend (or sweetener of choice)
• juice of 4 lemons, lemon zest
• 4 tablespoons unsalted butter
• 3 tablespoons heavy cream

I used Swerve Allulose Blend. It works so well in curds and custards because it acts more like sugar and will never crystalize. This was my first time using it and I probably will again in certain recipes.

The best kind of pan to use is one with non-stick sides and a removable bottom like this one.

Grain Free, Almond Flour Tart Crust

I’ve served tarts to company made with this almond flour tart crust and they loved it. I’ve even made great quiches with it.

• Removable Bottom Tart Pan either 9 or 10 inches
• 2 cups almond flour
• 3 tablespoons butter
• 1 teaspoon baking powder
• 1 egg
• 2 tablespoons Swerve confectioner’s (or similar)

The lovely thing about the tart crust is just how easy it is to make. It comes together in a few minutes. It is a little bit of a challenge to roll out and must be done between parchment paper.

Tip for Working with Almond Flour Tart Crust

While you can roll out and press tart crust sides in with your hands, I found this tip in the Cook’s Illustrated magazine.

• Roll out into large rectangle and freeze.
• Cut out your bottom only and place into pan with a parchment liner.
• Cut 2 inch wide strips and place inside around the tart pan. You will have to do this in pieces, but it will all come together when baking.

Keto Desserts You May Like from Spinach Tiger

• Keto Lemon Cupcakes with Lemon Cream Cheese
• Keto Naked Lemon Cake
• Keto Lemon Poppy Seed Bundt Cake
• Keto Naked Lemon Cake with Cream Cheese Frosting
• Keto Lemon Blueberry Bundt
• Lemon Torta Bianca

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Keto Lemon Tart Recipe,

Almond Flour Tart Crust with a Baked Lemon Curd

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Equipment

• 1 9 inch tart pan Order Here
• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for Almond Flour Tart Crust
• 2 large eggs plus 7 large yolks
• 1 cup sugar or Swerve for Sugar Free
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol or Allulose
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Instructions

Keto Lemon Tart

• Whisk eggs.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
• Stir in heavy cream.
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
• Pour lemon filling into pre-baked crust.
• Bake for 10-15 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
• Garnish small pieces of lemon thyme if you have it. Top with stabilized whipped cream.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Bake for 10 minutes at 350 degrees F. (180 C).
• Top with Stabilized Whipped Cream

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

The post Keto Lemon Tart, Almond Flour Crust appeared first on Spinach Tiger.

You can use turkey, stuffing, left over corn pudding, a little bit of mashed potatoes and some brussels sprouts. Eat this with cranberry sauce. It’s so good.

The cutest ever turkey cookie cutter will bring a smile to everyone’s face.

We know this wonderful cheesecloth roasted turkey is carved and mostly gobbled, but you still have leftovers.

We have a tradition that goes back before I was born. Every Thanksgiving we make Baked  Pennsylvania Dutch Corn Pudding, which is an Amish tradition that influenced much of Pennsylvania. I cream my own corn in a Vitamix, but you can use creamed corn mixed with regular corn. I add buttermilk (you can use milk) and eggs to bake this iconic dish.

The Key to pulling this together is use to your left over stuffing. Luckily I have six recipes for that.

This is the best way to fuel up for Black Friday or just sit on the couch and order from Amazon. I have my own store divided into categories of all my favorite purchases that I love and use here. (Amazon is an affilate and I earn a small commission. Prices are not affected).

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It’s all mixed in the baking dish until it feels right, (very thickened cream corn) and baked until it looks done. This leftover corn pudding made this turkey, mashed potato pie taste amazing. This is truly a down home, American comfort food, that promises to conjure up good memories of home.

Since your leftovers are not my leftovers,you will have to just trust yourself on a winning combination, but I can share with you some basic tips and mistakes to avoid.

• Keep some of the celery and onions that you chop for dressing. (or use fresh, but be sure to saute them before adding them to the pie. You may not need if you have lots of stuffing.
• Keep some (not a lot) of gravy.
• Use your side dish for leftovers, except green beans casserole.
• Only use pastry crust for the top. You can purchase puff pastry.
• Mashed potatoes are a must and will hold everything together.
• Add fresh herbs, such as parsley, thyme and sage.
• You can use some stuffing or dressing at the bottom of the pie. Pre-bake at bottom rack for ten minutes. Then add mixture and proceed with recipe.

I make my turkey pie cut-outs while I’m baking pies and freeze these for Black Friday.

Happy Shopping Everyone. Have a Great Weekend and welcome to the Holiday Season.

Please connect with me on Instagram to get all the stories in advance. I also have ALL my recipes on one Pinterest Board. Find the Spinach Tiger Recipe Pin Board here.

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Turkey Pie Reinvented

A creative way to use Thanksgiving leftovers in one pie.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 large onion minced
• 2-4 stalks of celery diced with leaves (you can leave out, if you have in stuffing).
• 2 cups turkey cubed
• 2 cups mashed potatoes or any amount
• 1-2 cups corn pudding or 1 can creamed corn
• handful of parsley chopped
• 1/2 cup turkey gravy optional

Pie Doug for Cut Outs

• salt and pepper
• Pie Dough recipe below
• cranberry relish
• 6 tablespoons butter

Pie Dough (or store bought dough or puff pastry)

• 1 cup all purpose flour
• 1 stick ice cold butter cubed
• 1/4 teaspoon salt
• 2-4 tablespoons ice cold water
• 2 tablespoons milk

Instructions

• Saute onion in butter for three minutes. Add celery. When both are softened (about 5 to 8 minutes, add turkey, corn, mashed potatoes, parsley and gravy. Cook until warmed through.
• Spread into a pie plate. Smooth the top. Cut pastry into turkey shapes or any other shape with cookie cutter. Leaves, Christmas Trees, etc. are good ideas. Brush pastry with egg wash or cream.
• Bake at 350 for one hour, or until pastry is golden brown.
• Serve hot with cranberry relish on the side.

Pie Dough for Cut Outs

• Mix salt and flour together. Freeze for a few minutes.
• Cut butter into small pieces. Freeze for a few minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl.
• Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy.
• Stream in cold water one tablespoon at a time. ( If using kitchen aid type mixer, use paddle attachment on low setting for one minute max. Stream in cold water on sides of bowl. Mix on low, just until incorporated.)
• Form into disc , wrap in plastic at least one hour.
• Roll out and cut pastry shapes.
• Put cut outs on pie.
• Brush cut outs with milk.
• Bake at 350 for 45-60 minutes or until golden and crisp.

The post Thanksgiving Leftovers: Turkey Pie Reinvented appeared first on Spinach Tiger.