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.

Whether you need one dish or an entire feast, here are some of the easiest recipes that fit your situation. I did throw in a few traditional dishes, but most are low-carb.

Start the day with keto strawberry biscuits. You can just look and see how good these are.

Summer Cocktails

• White Sangria
• Strawberry Sangria
• Peach Sangria
• Frozé
• Blueberry Old Fashioned

Bites and Nibles

• Spicy Pimento Deviled Eggs
• Cowboy Caviar

Salads

• Summer Caprese with Fresh Corn and Pesto
• Honey Blackberry Goat Cheese Salad or Blackberry Fresh Corn Salad
• Grilled Peach Salad with Blue Cheese

Grilling

• Grilled Turkey Burgers (with a surprise ingredient)
• Skirt Steak with Chimichurri
• Grilled Pork Rib Chops with Savory Blueberry Sauce

Summer Corn

• Corn on the Cob on the Grill Seven Ways
• Southern Fried Corn (legit)

Sweet

• Sheet Pan Slab Pie Peach/Blueberry
• Keto Blueberry Cheesecake Bars
• Blueberry Thyme Galette
• Keto Classic Cheesecake with Fruit Wreath
• Keto Patriotic Flag Cake
• Gluten Free Peach Tart (sugar free

Happy July 4th. Enjoy the long weekend with friends and family, and thank God for this great country that allows a thousand ideas, a thousand opinions and has brought the world a thousand inventions and discoveries. May we always find our way when we get lost, and appreciate the abundance we enjoy in this great nation.

The post What to Cook for July 4 – Fruit Sangria, Slab Pie, Summer Corn and More appeared first on Spinach Tiger.

These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

There is a good reason to be picky because the caprese must be made with fresh mozzarella and the freshest tomatoes. This is truly a summer dish; however, in the off season, grape tomatoes like wild wonders will work fine.

Prosciutto Caprese Party Sandwich with Pesto

Prosciutto Caprese Party Sandwich with Pesto is a total crowd pleaser.

Caprese Salad with Pepperoni

This sandwich toasts the bread and mozzarella and tops it with pepperoni.

What is a Caprese Salad?

This idea of mozzarella, tomatoes and basil comes from the island of Capri, this simple dish is referred to as insalta caprese.

It presents the colors of Italy, and must have good extra virgin olive oil and salt. Adding a drizzle of balsamic is not typical, but if your tomatoes aren’t sweet enough, a small drizzle of GOOD balsamic (syrupy) can help.

• Red – Tomatoes
• White – Mozzarella
• Green – Basil

There are several myths as to its origin, one as a patriotic sandwich, one from a hotel, and one simply as a smart, peasant combination of ingredients. What is actually true is its popularity here in Italy and here in the States. The best we ever ate in a restaurant was during our first trip to Italy. I got the salad and my husband got the sandwich. To this day, he talks about that sandwich. Why? Because simple recipes must be made with the best of ingredients and balanced just right.

These are the actual pictures of our lunch in Chianti, Tuscany, at a very casual cafe. I like that they added some olives in and used buffalo mozzarella.

Lettuce Wrap Caprese Salad

Lettuce wrap caprese salad has no formal recipe. It’s an idea. After enjoying a large Sunday brunch, we only wanted and needed a very small dinner. Thus, the caprese lettuce wraps were born.

Summer Caprese Salad with Fresch Corn

Summer Caprese Salad with a southern twist. Here’s a twist on caprese salad, adding in fresh corn and using pesto. You could just use torn basil leaves.

Creamy Burrata and Heirloom Tomatoes

Burrata with summer tomatoes over arugula is a dream dish. Don’t forget to use lots of fresh basil, and if you have homemade sourdough bread, you have dinner.

As you can see, there are many versions of caprese salad, and you might have a few of your own. Let me know in the comments.

Caprese Skewers

These caprese skewers make serving at parties easy, and everyone loves them. Check out the cute toothpicks.

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Tips for Caprese Salad

• Only use ripe tomatoes at room temperature. (Do not refrigerate tomatoes unless already cut).
• Take mozzarella or burrata out of the refrigerator at least 30 minutes before serving. Cold mozzarella has no taste when cold.
• Use a good extra virgin olive oil. Simple recipes need good ingredients.
• If you don’t have a nice syrupy vinegar, skip this.
• Top with fresh basil or Italian herbs and don’t forget the salt and pepper.
• Do add in some olives or cucumbers for a twist.
• Avoid raw onion (in my opinion, this ruins the salad.)

More Salad Ideas for Summer

Summer Salad Ideas can be found HERE.

The post Seven Caprese Salad Ideas appeared first on Spinach Tiger.

When I’m thinking about creating a salad, I like to follow the seasons and highlight what is fresh like this fresh corn and summer blackberry salad.

As luck would have it, I had access to the freshest picked corn from my friend’s produce stand. Burns Produce, located on Patton Road in Arrington right down from Arrington Vineyards is selling Luke Bryan’s corn. How fun is that.

As I was making this salad to take to a dinner, I knew this fresh corn had to be a part of it. I immediately thought that blackberries would be a great accompaniment along with a tangy cheese and a crisp vinaigrette.

I hit it right, as this salad disappeared fast with a fight over that last bite.

Salad is a funny thing. Sometimes people don’t think they like salad because the balance is off. I have never seen anyone not love my salads because of my keen understanding of salt, fat and acid.

The Acids

• Acids on a salad include vinegars and citrus such as lemon and lime juice.
• When adding mustard or honey, mix it first with the acid. Then add oil
• Feel free to mix your vinegars. I do this all the timeYou can also add lemon to a vinaigrette.
• Skip the cheap “so-called” balsamic. A $3.99 bottle of balsamic is not authentic and you’re better off using an inexpensive but good red wine vinegar.

The Fat

• The main fat in a salad is the oil in the vinaigrette.
• I also mix my oils. Sometimes I use half extra virgin olive oil and half avocado oil.

The Salt

While you don’t want to overdo salt in a salad, it’s very important. Sometimes the salt is in the cheese, such as ricotta salada, a briny feta or a Pecorino, so adjust accordingly. It could also be in the nuts or an addition of bacon.

Here are my tips for Making a Great Salad 

• Make sure lettuce is completely dry before you add a dressing or vinaigrette. Use a salad spinner if needed.
• Pre-mix your oil and vinegar. Using either dijon mustard or honey will help keep emulsify these two ingredients. I usually use mustard.
• Add salt and pepper to the vinaigrette and dip a piece of lettuce in. It should have a bit of a bite.
• Don’t serve salad with dressing on the side.  It must be tossed to taste balanced.
• Go easy with vinaigrette when using gentle lettuces like butter lettuces.
• Leaf lettuces do not need a lot of vinaigrette, while lettuces with a lot of of water content like romaine seem to need a lot more and also do well with creamy dressings.
• Assemble salad in advance, but put vinaigrette on right before serving. (Kale is the exception).
• Season again with salt and pepper.

Fresh Corn in a Salad

I did an instagram poll, asking people if they would eat fresh corn in a salad. To my surprise, 25% said no, yet anytime I’ve served it, everyone eats it. If the corn is super fresh, you can just cut it off the cob and put it into the salad. If that concerns you, you can cut the corn into a bowl and microwave it for a few minutes.

Best Cheese Additions

The cheese you choose depends on the salad you’re making.

When I want a briny profile, I add olives and feta cheese like this Greek salad with salmon. For some reason, these are best with a romaine lettuce that has heft.

Slivers of Pecorino work well in arugula with a light olive oil and lemon for the acid. Pecorino and romano are also necessary in kale salads like this.

I used ricotta salata (a sheep’s cheese) in this blackberry corn salad to add tang and salt against the sweet of the corn and berries. Feta or goat cheese would have worked well too.

Crumbled blue cheese in a vinaigrette is fantastic especially with steak dinner.

Crumbled blue cheese also loves certain fruits in a salad, like pears, apples and peaches.

Herbs, Veggies, Nuts

Fresh herbs can be nice addition. I used a small amount of rosemary in this winter salad. Make sure the herbs fit the salad. Basil, parsley, thyme, oregano, mint can add that little bit of extra. For example, fresh oregano in a greek salad is divine. Fresh basil in a tomato salad is amazing.

Tomatoes – Only add tomatoes if they are superb and properly ripened,  cut into bite sized pieces. A well-balanced salad should only need to be eaten with a fork, not a knife and fork. Don’t put tomatoes in until the last minute and never cold.

Cucumbers – Cut off the skins and make them bite sized.

Mushrooms – I am not a fan of raw mushrooms in a salad, but if you are, add them right before serving.

Nuts – I love adding nuts to a salad for added texture, but make sure the nuts makes sense. There are no nuts in this corn blackberry salad because they would clash with the textures. However, in my peach salad, toasted almonds make perfect sense.

More Notes on What Not to do to Make an Easy Vinaigrette

I have a few strong opinions on vinaigrettes.

Keep your vinaigrette simple. It’s a balance of fat, acid, and salt as stated above.

Don’t add in spices such as garlic powder, garlic salt, onion salt. While you think that might sound good, these can be off-putting.  The secret to a good vinaigrette is less is best; balance is key.

Don’t add garlic (unless it’s for a kale salad) and only do that gingerly. Garlic is a turnoff in a vinaigrette.

Don’t add onions to a vinaigrette or to a salad. Raw onions take over and contaminate your ingredients. You may not agree with me on this, but if you want your guests to love your salad, trust me. I admit I have an aversion to raw onion, but one of your guests is bound to feel the same. Leave the onion out. Leave celery out for the same reason. There are people who have just as strong of an aversion to celery as well.

Nuts such as toasted sliced almonds, pecans, walnuts and pistachios can certainly make many salads better.

Most Popular corn recipe

Southern fried corn

More Summer Salads from Spinach Tiger

• Honey Baked Goat Cheese Salad with Lemony Vinaigrette 
• Grilled Peach Salad with Blue Cheese Salad with Toasted Almond, Peach Vinaigrette
• Spinach Salad with Grilled Peaches
• Corn, Avocado Salad with Black Eyed Peas

• Grilled Corn and Tomato Salad
• Swiss Chard Nectarine and Toasted Pecans

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Blackberry Corn Salad with Simple Vinaigrette

Fresh corn off the cob with blackberries, ricotta salata for a summer salad.

Course Salad and Salad Dressing

Cuisine American

Keyword blackberries, corn, ricotta salad, salad

Prep Time 10 minutes minutes

Servings 6 servings

Ingredients

• 2 bags butter leaf lettuce
• 2 ears fresh corn
• 1 pint blackberries
• 3 ounces ricotta salata cheese can use feta
• 1/2 teaspoon salt taste and season
• 1/2 teaspoon pepper taste and season

Vinaigrette

• 2 teaspoon dijon mustard can replace with honey
• 6 tablespoons vinegar champagne or red wine
• 1/2 cup extra virgin olive oil
• dash teaspoon sea salt
• dash teaspoon black pepper

Instructions

Vinaigrette

• You may have extra dressing. Keep in jar outside of fridge for future salads. Only apply what you need.
• Mix mustard with vinegar in jar. Add oil and shake until well incorporated.
• Season with dash of salt and pepper.

Salad

• Cut corn off cob. You can add to salad or microwave in bowl for 3 minutes.
• Allow corn to cool.
• Add lettuce, corn, blackberries and crumbled ricotta salata to large salad bowl.
• Toss with just enough vinaigrette to wet all leaves. Taste and add more vinegar as needed.
• Season with salt and pepper.

The post Summer Blackberry Corn Salad with Easy Vinaigrette Recipe appeared first on Spinach Tiger.

My most recent and amazing chocolate recipe – Sugar Free Chocolate Cheesecake

It’s hard to find a person who doesn’t like chocolate, but often that chocolate craving comes in different forms. I love chocolate cake, but then again, sometimes just a piece of chocolate is all I need, like these keto chocolate truffles.

These amazing chocolate dessert recipes are all kitchen and people tested from folks who don’t eat keto or watch their sugar. You can only imagine how much these are appreciated by people on the keto diet or are diabetic. 

Many of them are tested through customers, as we sell some of our desserts at Farmer’s Markets in the Nashville area. Our bakery customers love the cookies and chocolate cakes we sell.

Keto Chocolate Creamy Recipes

• Keto Chocolate Budino
• Keto Chocolate Pudding
• Keto Chocolate Mousse
• Keto Pots d’ Creme
• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake

Keto Chocolate Dessert Recipes: Cake

• Keto Ganache Chocolate Bundt Cake
• Keto Chocolate One Layer Cake
• Keto Chocolate Brownies
• Keto Texas Sheet Cake
• Keto Ding Dong Cake
• Keto Chocolate Cupcakes
• Keto German Chocolate
• Keto Mini Chocolate Bundt with Ganache (The chocolate I sell out in the Farmer’s Market).
• Chocolate Ganache (thick chocolate topping)
• Sugar Free Peppermint Frosting for Chocolate Cupcakes

Keto Chocolate Dessert Recipes: Cookies/Bars/ Candy

• Keto Chocolate Chip Pecan Cookies (Another sell-out product at Farmer’s Market)
• Keto Chocolate Chip Birthday Cookie Cake
• Keto Chocolate Chip Blondies
• Keto Oreos
• Chocolate Truffles
• Keto Chocolate Peanut Butter Cups
• Keto Mounds Bars (coconut)
• Keto Chocolate Chip BACON Pecan Cookie

I hope you LOVE these keto friendly chocolate recipes as much as I do. They are:

• Gluten Free (made mainly with almond flour and coconut flour)
• Sugar Free (made with Swerve, a powdered erythritol)
• Made with healthy oils, such as avocado oil and olive oil.
• Made with unsweetened cacao powder. I like this brand.
• Made with Choc Zero Chocolate Chips where applicable.

Please leave me a comment below to let me know what recipe you would like to make first.

I order my chocolate chips from Choc Zero. Use SpinachTiger10 code to save 10%.

I order a lot of my baking pans, and ingredients from Amazon. Shop my Keto Bakery Shopping Page. I do earn a commission as an affiliate, but I have painstakingly curated this list.

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The post 20 Keto Chocolate Dessert Recipes for Chocolate Lovers appeared first on Spinach Tiger.

This is an amazing recipe that has me so re-excited, I am going to try it several different ways. Just the tomato with the goat cheese with the honey is enough of a flavor busting combination to make me want to give it a paleo twist. Never would I think that honey should touch tomatoes.

Never would I think that a grainy mustard belongs in this combination. But it does and when you taste all three together with a backdrop of tart crust, you will smile. Smile big. I promise. It will take you by surprise the way the boy you didn’t like all that much kisses really well and you go wow! It’s the nice surprise of the day.

I used my end of season tomatoes, some honey cultivated via blueberries, and a good goat cheese log. Surpassing the recipe for tart crust, I simply added an egg to my own basic pie crust, but changed the quantities and added in a egg yolk.

This summery, french tomato tart is not really about me, even if tarts are my favorite food. This tart is about a combination of many hands, hard at work, and a love story high on a hill with a dairy goat or two.

Nobel Springs Dairy Goat Farm – Tennessee

Just ten minutes from my house, Nobel Springs Dairy sits on a 230 acres in Franklin, Tennessee. It’s the result of a romantic love story that began in the childhoods of Justyne McCoy and Dustin Nobel who fell in love with goats in childhood. They met when Justyne was in high school at a goat show. Together they fulfilled their individual dreams of raising goats on a dairy farm.

Yes, it’s romantic. And, yes, it’s hard work. They often work 14 or more hours a day, milking, cleaning, processing, and selling cheese at 8 different farmer’s markets and to local grocers. But, they love it because they are following their passion. Dustin and Justyne are getting married in July.

This picture of the goat was 15 years ago. Wow, how time goes fast.

The Process for French Tomato Tart

This tart from David Lebovitz. When I found it on his site, I felt as if I could taste the freshness of tomatoes, the buttery crust, and the golden browned, honey dripped goat cheese through the screen. It immediately went on my mental “to make” list. And, it synched perfectly with my visit to Nobel Springs Dairy.

• Tomatoes should be cut on the thick side and very ripe. Be generous with tomatoes, as they shrink up.
• Be generous with the honey. I went back in and drizzled more. I used a blackberry honey just as recipe called for.
• I increased my oven to 400 degrees and still had to cook much longer than 30 minutes, closer to 50 minutes, until my cheese browned enough. Next time, I may blind bake the pastry shell for a few minutes.
• I used fresh thyme, basil, and a little rosemary but you can use any fresh herbs you like

Honey is a secret ingredient here, drizzled over the cheese prior to baking.

It seems that as recipes get adapted, we find our own short cuts and tips. This is yet another exciting way many hands work to create a dish.

A special thanks to Nobel Springs, and if you are in the Nashville area, or shopping at one of our many farmer’s markets or Whole Foods, be sure to pick up some Nobel Springs goat cheese.

Special Diet Tart Crust Recipes

• Gluten Free Tart Crust
• Low Carb Tart Crust

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Goat Cheese, Honey, Tomato Tart

Goat cheese, honey, tomatoes comes together to make a delicious end of summer or anytime tart with fresh herbs adapted from David Lebovitz.

Course Entree

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Tart Crust (makes 1 large tart)

• 1 1/2 flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 9 tablespoons unsalted butter placed in freezer for 15 minutes
• 1 tablespoons iced cold water
• 1 egg yolk

Goat Cheese Honey Tart

• 1 tart shell or pie crust
• 2 tablespoons grainy mustard
• herbs such as thyme tarragon, basil
• 3 large meaty tomatoes not too juicy sliced thickly
• 1 tablespoon olive oil
• 8 ounces of goat cheese in a log easy to slice
• 2 tablespoons of honey may use more

Instructions

Tart Crust with Food Processor

• Using a food processor, mix together flour, sugar, salt.
• Blend in butter and on medium speed, count to 10 seconds.
• Blend in water and blend for a few seconds.
• Blend in egg.
• Bring together to form a dough ball, wrap in plastic and refrigerate for 30 minutes at least.

Using Hands for Dough

• Mix together the dry ingredients. Blend in the butter until you have a mealy flour mixture. Add in water and egg and knead gently until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
• Roll out to three inches more than size of tart pan.
• Gently place in tart pan, and using rolling pin, roll off the edges.

Goat Cheese Honey Tart

• Fork the bottom of the tart shell. Spread on mustard until the base is covered.
• Cover with a scattering of fresh chopped herbs.
• Arrange slices of tomato, keeping in mind that tomatoes do shrink.
• Drizzle olive oil over tomatoes and season with salt and pepper.
• Arrange 6 to 8 round discs of goat cheese cut about 1/2 inch thick on top of the tomatoes.
• Drizzle honey over the entire tart, saving some honey for drizzling once tart is out of the oven.
• Bake at 400 degrees F. for 30 minutes. If making smaller tarts, reduce baking time.
• Goat cheese will bubble and turn a golden brown. Serve hot or at room temperature.
• Add more fresh herbs.

Notes

I found it best using lots of honey.

The post French Tomato Tart with Goat Cheese and Honey appeared first on Spinach Tiger.

So what does this mean for cooking? Do you need it easy? Do you need it light? Do you want to take advantage of the now very ready and ripe farmer’s market harvests?

If so, here are a few ideas for cooking this week mostly using tomatoes and bell peppers, which are so readily available right now.

Featured Ingredients

• Corn
• Tomatoes
• Bell Pepper
• Avocado

• Grilled Tomato Corn Salad with Avocado
• Corn Zucchini Stir Fry
• Summer Blackberry Corn Salad
• Ground Beef Stuffed Peppers (uses summer peppers, and yet is comforting and great leftover).
• Sausage and Pepper Stir Fry
• Easy Summer Chicken Soup with Corn
• Shrimp Avocado Tomato Salad
• Easy Ground Beef with Bacon Taco Meat
• Braised Pork Steak with Green Beans, Peppers, Tomatoes
• Corn off the Cob Buttermilk Quiche
• Corn Leek Quiche

The post Cook this Week with Summer Vegetables appeared first on Spinach Tiger.

SUMMER SALADS WITH FRESH CORN

• Blackberry Corn Salad – the one berry that stays fresh the longest.
• Caprese for a Party – How did I never think of this years ago.
• Corn, Avocado Salad, Tomato, Black Eyed Peas – the salad that almost feels like a meal.
• Grilled Corn and Tomato Salad – if you insist on grilling the corn, this is a fun one.

By the way my most popular post of summer for the last three years is THIS FRIED CORN RECIPE.

SUMMER SALADS WITH RAW VEGGIES– Salads that take you right through the fall.

• Broccoli Salad with NO sugar dressing.
• Purple Cauliflower Salad with walnut vinaigrette
• Shaved Cauliflower Salad with Champagne Vinaigrette
• Red Cabbage Salad with Shallot Vinaigrette
• Triple Crunch Cabbage Salad with Marcona Almonds

SUMMER SALADS FOR A CROWD WITH ADDED FRUIT

• Cole Slaw with Blue Cheese and Apple
• Shaved Brussels Sprouts Salad with Apple Cider Vinaigrette
• Spinach Salad with Grilled Nectarines
• Blackberry with Baked Goat Cheese Salad
• Strawberry Arugula Salad
• Swiss Chard, Nectarines, Toasted Pecans

ITALIAN SALADS (make ahead)

• Italian Potato Salad with Green Beans
• Tuscan Kale

Last by not least, enjoy these Summer Cocktails

Bonus Idea

• Bruschetta

As simple as this is, there are ways to get it right and get it wrong. When done right, it disappears fast and you’ll want to make more right away.

The post Summer Salads for a Crowd appeared first on Spinach Tiger.

Since I originally started making sugar-free keto cheesecakes, I found a fairly good formula that I think works perfectly whether I’m making small cheesecakes, jar cheesecakes or this nice big fat New York style cheesecake.

This served as the birthday cake for the twins, Marshall and Ryder, when they turned 15. This September, they turn 18 and I can’t believe how fast the time flies. If you follow this blog for the last 16 years, you would hear about them, as for many years they were right there in the kitchen baking along side of me, or playing while I was doing a blog post. I’m not the mom, but I’m the friend who watched them for years and am still a big part of their life.

The one keto dessert that they like and will eat is the cheesecake! I think keto cheesecake probably is the one dessert you can fool all the people with as far as sugar-free desserts.

New York style keto cheesecake has a rich slightly dense texture, not too sweet and topped with sour cream. I didn’t sweeten the sour cream with anything as I didn’t find that necessary. If you love, creamy and rich, you will love this keto cheesecake.

Ingredients for Keto Cheesecake

• Cream Cheese (full fat)
• Sour Cream
• Eggs
• Swerve Confectioner’s Sweetener (or erythritol of choice)
• Allulose (if you have it)
• Orange or Lemon zest and extract
• 9 inch cheesecake pan with removable bottom
• Almond Flour Crust

My ratio is 8 ounces cream cheese to one egg to 1/4 cup sour cream to 1/2 cup confectioner’s. I added one extra yolk, which I do if it’s a big cheesecake. I used an 8 1/2 inch cheesecake pan. If you have a larger pan, add more ingredients in this ratio.

How to Bake a Keto Cheesecake

You will not need to make a water bath for this cheesecake. I learned this from America’s Test Kitchen, and I like how this texture turns out. Rich, fluffy, creamy and slightly dense, it has the perfect New York cheesecake texture.

Once you have your baked almond flour crust, make sure your temperature is 325 (160 C) degrees F. If you use bake mode, you’ll be baking for about 45-50 minutes. If you are using a convection oven, it may only take about 40-50 minutes. How will you know?

How Do You Tell When a Cheesecake is Done?

Take the internal temperature. If you’ve been here for anytime at Spinach Tiger, you will know I’m devoted to the food thermometer for baking. Cheesecake is done when center is 150 F (65 C).

I’ve made this cheesecake twice in one week for different events. The second time I used the thermometer and took it out of the oven at 155 degrees F. shaving off about ten minutes of baking time and it was creamier. Both version were good, but I liked the creamier version best. This means means you will be taking the cheesecake out before you think it’s done trusting that thermometer.

Fancy Fruit Topping for Keto Cheesecake

The easiest way to top a cheesecake and make it pretty is to make a fruit wreath around the cheesecake. I wait and top my cheesecake with fruit before serving (1 to 2 hours is okay). Then right before serving, I sprinkle confectioner’s sugar. (I use Swerve brand).

You could also top with a raspberry puree or blackberry sauce (use Swerve instead of sugar and skip the sour cream. You could also top with this delicious blueberry compote like I did here!

Please Pin so you can make this for your next special occasion.

More KETO Cheesecakes from Spinach Tiger

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Note: MACROS are in the recipe.

Print

Keto New York Style Cheesecake

New York Style Low Carb Cheesecake

Course Dessert

Cuisine American

Keyword keto cheesecake, keto dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Calories 330kcal

Author Angela Roberts

Equipment

• 1 8 inch cheesecake pan

Ingredients

• 32 ounces full fat cream cheese room temperature (see notes)
• 1 cup full fat sour cream
• 4 large eggs
• 1 large egg yolk
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1/4 teaspoon lemon or orange extract or teaspoon vanilla
• zest of one orange or lemon
• Almond Flour Crust Recipe
• 1 1/2 cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon Swerve or sugar

Instructions

• ! Make Almond Crust
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 8 or 9-inch springform pan. Don't go up the sides. Not necessary.
• Jab with fork all over. Bake for 10 to 15 minutes until done at 350 F (180C).
• Stick in freezer for about 10 minutes.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, zest, swerve, Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs by hand, until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 45-55 minutes.or until the outside is set and the middle still jiggles a little. It will continue to cook.I t will get a golden brown. The internal temperature should be taken at 45 minutes to see where it's at. It's done at 150 degrees in center.
• Turn oven off. Open oven door. Leave in for an hour. If you don't have time for that, it's okay. I didn't as I needed my oven. It might compact a little more, but that's okay. When that happens, I just stick inside microwave to cool.
• Take cheesecake out. Allow it to cool for two hours. Remove from pan.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries and fresh mint.

Notes

To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

Nutrition

Serving: 1of 12 | Calories: 330kcal | Carbohydrates: 6g | Protein: 10g | Fat: 35g

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