I have a keto bakery, which by now, you may know about or perhaps have visited. I sell out of my keto chocolate chip pecan cookies every week. Due to cottage baking laws, I can’t sell keto chocolate chip cookies with bacon, but I can share this recipe and you can make them at home.

Ingredients for Keto Bacon Chocolate Chip Cookies

• Almond Flour
• Coconut Flour
• Eggs
• Butter
• Gelatin (optional)
• Black Strap Molasses (gives that brown sugar taste)
• Erythritol
• Salt
• Bacon
• Pecans

I have found that a combination of both almond flour and coconut flour make the best textured cookie. I add in some powdered gelatin to add a little chewiness to the cookie and make them less brittle.

What Size Cookie Should I Make?

I like a big but reasonably sized cookie. Fifty five grams (close to 2 ounces) seems to be perfect and is the size I sell in the bakery. You can make these cookies thinner or thicker, but after having experimented, I prefer them thinner.

How to Bake Keto Bacon Chocolate Chip Cookies

I’ll be honest. Baking cookies with alternative flours is tricky and after much experimentation, I have settled on 350 degrees F. (180 C). on the bake mode of my oven. I don’t bake on convection mode as that mode in my oven has a hot spot. If you have to bake on convection, bake at 325 F. (160 C.)

The other thing I do before I bake my cookies is shape them, put them on a baking sheet with a silpat (you can use parchment) and freeze for about 10 to 15 minutes. They seem to bake better this way. I don’t recommend baking warm or room temperature cookie batter, as they will spread out too much.

I always check my cookies at ten minutes, knowing they won’t be done but it helps me figure out if I should go another 3 or 4 minutes.

More Keto Cookies From Spinach Tiger

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Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.

Course Low Carb Dessert

Cuisine American

Keyword bacon, chocolate chip cookies, keto brownies, low carb browines

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 18 cookies

Author Angela Roberts

Ingredients

• 6 bacon slices
• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup unsalted butter 2 sticks
• 1 cup Swerve granulated sweetener
• 1 teaspoons black strap molasses
• 2 egg
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Fry bacon crispy and cut into small bacon pieces. Make sure to drain on paper towels. Or bake in oven with this recipe.
• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs, vanilla and black strap molasses.
• Add dry ingredients to this mix.
• Add chocolate chips, pecans, bacon.
• Refrigerate dough for one hour to overnight if you have the time. Take out about 30 minutes in advance to shape cookies, as cookie dough could be a little stiff.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
• Bake 6-8 at a time if making very large cookies.
• Bake on un-greased pan (I use silpat or parchment) to easily remove.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before storing.
• Store in cookie tins. I've left on counter for a few days and they stayed fresh.
• If you put in plastic bag, you will add moisture to the cookie and change the texture.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 

Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Bacon Chocolate Chip Cookies appeared first on Spinach Tiger.

These soup are fairly easy to make. There’s a little chopping and I’ve included a homemade chicken stock recipe if you feel inclined to make it. When I need a quick chicken stock, I use the very affordable Costco organic chicken broth. I use this broth in so many different recipes and usually will purchase two sick-packs, because I never want to run out.

If you’re feeling you want to add something special to your soup dinners, consider making my very easy, approachable sourdough bread. I’ve made this bread probably 100 times, and 99 times it has come out great. Yes, there’s always that one time I didn’t wait for my starter to be fully ready. Do give this a try. Your family will love you for it. RECIPE FOR SOURDOUGH. Ten Tips for Making Chicken Broth, Stock or Bone Broth

Here are My Six Easy Chicken Soup Recipes

• Chicken Vegetable Soup
• Chicken White Bean Soup
• Chicken Noodle Soup
• Italian Summer Chicken Soup
• Homemade Chicken Stock
• Chicken Kale Soup
• Chicken Mexican Chicken Rice Soup

Tips for Soup Making

• Pre-cut your carrots, onion, celery and keep in freezer bags. This starts so many soups and cuts your time and bother considerably.
• Use Organic Boxed Broth.
• Keep fresh herbs in ice cubes in freezer or keep a good supply of dried herbs, such as thyme, rosemary, parsley.
• Use garlic powder instead of fresh garlic.
• Use umami seasoning for extra flavor.
• Add a tablespoon of worcestershire sauce to add some acid.
• Add a can of crushed tomatoes to your brothy soups.
• Add in chopped kale, chopped, spinach to almost any soup
• Eat soup for dinner at least once a week, especially a day following a large meal.

Kitchen Equipment Helpful for Making Soup

• Chopping Board
• Soup Pot
• Soup Bowls
• Ladle

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The post Six Easy Chicken Soup Recipes appeared first on Spinach Tiger.

Let me show you how I will turn turkey into pot pie.

The leftovers are sitting in the fridge and I already know what I want to do. Make a turkey pot pie just like I did with this chicken pot pie.

Chicken or Turkey Pot Pie with Keto Crust

The Keto pie crust is made with a combination of almond and coconut flours, egg, and butter. The filling has chicken (or turkey) wine, heavy cream and veggies. Xanthan gum gel is the trick that thickens the sauce.

Low Carb Creamy Chicken Pot Pie

Pot Pie with Keto Biscuits

This Chicken (or Turkey) with Keto Biscuits is amazing because it proves you CAN eat comfort food and stay low-carb, paleo, and grain free. Flavor the biscuits with some poultry seasoning or sage.

Keto Pot Pie with Biscuits

Choose any of these Grain Free Biscuits

• Pumpkin Biscuits
• Cheddar Biscuits
• Sweet Potato Biscuits
• Grain Free Biscuits

Xanthan Gum is a Great Thickener

Use xanthan gum gel this to thicken pot pie, gravies, sauces. Make this gel.

Gluten Free Chicken (or Turkey) and Biscuits Pot Pie

This recipe uses my very popular gluten free biscuits, (probably the closes to traditional)

Gluten Free Chicken and Biscuits

Use these Gluten Free Biscuits (not low carb)

• Gluten Free Biscuits
• Gluten Free Sweet Potato Biscuits

More Ideas for Left Over Turkey

• Keto Chicken Enchiladas (use turkey)
• Chicken Rosemary Pecan Salad (use turkey)

I hope you have a wonderful Black Friday Weekend. I have put together an Amazon store (affiliate which earns small commission) of all the kitchen products I own and use and hope this helps you. There you will find all the things that make my kitchen work.

The post Guilt Free, Healthy Chicken or Turkey Pot Pie appeared first on Spinach Tiger.

Here are my top three favorite pumpkin recipes that you turn the oven on for and enjoy the season. They are easy, delicious, low carb, gluten free, and sugar free.

Pumpkin Pecan Muffins with Maple Glaze

These Pumpkin muffins are selling out at all the outlets that sell our product. We are currently do three farmer’s markets and a coffee shop in Franklin, TN (Nashville area). These are good without nuts too. RECIPE HERE.

Pumpkin Bundt Cake

This is so easy and so delicious. Everyone loves bundt cakes and it’s a great party or potluck. RECIPE HERE.

Keto Pumpkin Cheesecake Bars

These are a crowd pleaser. A combination of pumpkin and cream cheese makes for a great party idea. RECIPE HERE.

Make Your Own Pumpkin Spice (WAY BETTER)

I tried all the store bought pumpkin spice and found making my own was cheaper (I have to make a lot) but way more flavorful than any brand. RECIPE HERE

More Keto Fall Recipe Ideas

• Apple Crumb Cake
• Pumpkin Appetizer
• Apple Muffin
• Kale Apple Salad
• Pumpkin Soup
• Cream Cheese Stuffed Pumpkin Bundt

The post Three Must Bake Keto Pumpkin Recipes appeared first on Spinach Tiger.

How Did Vodka Sauce Develop?

There are varied opinions as to its origin. Some say it was created in Rome to boost vodka, and that could be true, but it doesn’t feel very Italy Italian to me. Others report that it started at a restaurant in New York City, when a Chef Luigi Franzese of Orsini’s, needed to thin a sauce, and added vodka and heavy cream.

I recently ate at a new beautiful Italian restaurant in Nashville which served a most delicious vodka sauce, and it was my inspiration to make it again and put a spin on it, adding sausage.

A good tomato sauce has very few ingredients in it. That’s an Italian way of cooking. Onions drive the flavor more than garlic (outside of a few exceptions) and that’s true of this sauce, which uses an entire onion, finely chopped.

What is Vodka Sauce

It’s very simple. Vodka sauce is a tomato sauce with onion, vodka, heavy cream and some red pepper flakes.

Sausage is an option and one we especially like, serving this on rigatoni or penne pasta.

Process

Gather ingredients.

• Italian Sausage
• Olive Oil
• Garlic
• Onion
• San Marzano Tomatoes
• Vodka
• Parsley
• Heavy Cream
• Pecorino Cheese
• Red Chili Flakes

Cook loose Italian sausage in same pot you will make the sauce. Crumble into small bite sized pieces. Add diced onion for a few minutes in same pot, then add garlic.

TIP: If you are using whole tomatoes as I do, blend them first. The flavor is best with whole marzano canned tomatoes, but I use a stick blender to make a puree.

Add tomatoes to the pot. Follow with the fresh herbs, salt, pepper, and cook for twenty minutes. Add vodka and cook another 30 minutes on low, making sure the alcohol is burned off. Add in heavy cream, followed by pecorino or parmesan cheese. Cook pasta al dente. Add sauce to pasta. Add the red chili flakes (to taste). You may have more sauce than needed, which can be saved or frozen. Serve with more Pecorino or Parmesan cheese at the table.

More Pasta Recipes

• My Favorite Spaghetti and Meatballs Recipes
• Rigatoni with White Beans
• Hearty Rigatoni with Beef
• Spaghetti Bolognese
• How to Cook Pasta Like an Italian

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Vodka Sauce

Vodka Tomato cream sauce with rigatoni

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• 1 medium onion small dice
• 1 pound loose Italian sausage
• 1 28 ounce can whole San Marzano tomatoes
• 1/4 cup vodka
• handful fresh parsley
• few fresh basil leaves if you have it, don’t use dried
• 1 1/2 cups heavy cream
• 1 cup parmesan cheese or pecorino divided
• 1/2 teaspoon crushed red pepper
• 1 pound rigatoni (small size)

Instructions

• Blend tomatoes to a sauce. I use a stick blender to do this. Set aside.
• Heat olive oil and butter in large sauce pan. Saute loose sausage until cooked through.

  Add diced onion for about 3 minutes. Add garlic, and sautè about a minute.
• Add tomatoes that have been blended to a puree.
• Add in fresh herbs such as parsley and basil (remove later)
• Cook for twenty minutes.
• Add in vodka.
• Stir, simmering on low for twenty or more minutes. Taste to make sure alcohol has burned off before adding in cream.
• Add in heavy cream. Stir.
  
• Stir in a 1/2 cup freshly grated parmesan or pecorino cheese
• Add in crushed red pepper.
  
• Cook pasta according to directions for al dente.
• Serve pasta in large bowl, and add just enough of the sauce you need, making sure to scoop up the sausage into the bowl. You may have some sauce left over.
  
• Serve with more parmesan or pecorino cheese.
  

The post Best Vodka Sauce Recipe with Sausage appeared first on Spinach Tiger.

Why Should You Make Pickled Red Onion

Let’s actually start with the why. Pickled red onion add a punch to many dishes. I am not a fan of raw onions, but pickled onions are different. They are milder but add flavor and that extra umami to many dishes.

Some Ideas for Using Pickled Onions

How to Make Pickled Red Onion

• 1/2 red onion, cut into half moons
• 2 cups boiling water
• 1 cup vinegar
• 1 tablespoons peppercorns
• 2 cloves garlic
• 1 teaspoon sugar (optional)
• cilantro

Why Red Onion?

Red Onion are often my choice for many dishes as they are sweeter, less pungent do you lower levels of pyruvic acid and sulfur compounds.

Red onion is always my choice for pickling. They turn a pretty pink and they maintain a slight crunch. You could also try shallots, but you’ll pay more. You could use sweet onion, but the texture isn’t optimal.

Equipment

• Mandoline or sharp knife
• Colander
• Mason Jar

These are my favorite tacos which would be enhanced with some pickled red onion.

• Slaw for Taco
• Salmon Tacos
• Ground Beef Taco Meat
• Easy Carnitas Tacos
• Shrimp Tacos

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Pickled Red Onion

A perfect addition to tacos, salads, sandwiches to add an extra flavor.

Prep Time 4 minutes minutes

Resting Time for Pickled Onion 30 minutes minutes

Servings 8 servings

Ingredients

Pickled Red Onion

• 1/2 red onion sliced into half moons
• 1 cup vinegar
• 1 teaspoon sugar optional
• 1 tablespoon peppercorns or some black pepper
• 2 cloves garlic cut in half

Instructions

Pickled Onion

• Slice into thin half moons and place in colander.
  
• Place raw onion in colander.
• Pour boiling water over onion.
• Put vinegar in jar with sugar and peppercorns.
• Put onion in jar. Will be ready in 30 minutes. Dice as needed.

The post Pickled Red Onion, Ready in 30 Minutes appeared first on Spinach Tiger.

This low carb apple crumb cake is keto friendly, grain free, gluten free and absolutely delicious. In fact, it’s so good, it was served at my husband’s men’s group and as they finished it, one of the guys wanted the recipe.

Buttery apples are baked inside the cake and blanketed with a cinnamon crunchy topping. This is a low carb breakfast or dessert treat.

Sweetener (Golden)

There is an extra special flavor using a golden monk fruit/erythritol blend that is similar to a light brown sugar. Don’t worry if you are using a different sweetener; it will still be good.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

You can also make these into 12 muffins. This recipe makes one 8 inch pan and 4 muffins.

Process

• Peel Apples. Chop. Sauté in 4 ounces butter (1 stick or 1/2 cup) with cinnamon and sweetener. NOTE: You do not cook the apples until done. Melt the butter with the sweetener and cinnamon, some lemon juice and then add apples in to toss. They will cook inside the cake.
• Beat eggs in mixer, until whipped well.
• Add half of the dry ingredients, followed by all of the apple mixture
• Add remaining mixture. Add vanilla.
• Fill pan 2/3 full. Use remaining batter to make muffins. (I make one 8 inch cake pan and four muffins).
• Top with a crumb mixture made with butter, almond flour, sweetener and cinnamon.
• Bake until inside middle registers at 207 degrees F. ( approx.20 minutes for muffins, 30 minutes for cake).

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Macros

8 net carbs, 30 gram fat per serving. (12 servings per recipe).

Low Carb Recipes Using Apples and Pears

• Low Carb Apple Muffin Recipe with a Butter Glaze
• Low Carb Apple Upside Down Cake
• Low Carb Italian Pear Cake
• Grain Free Apple Almond Tart
• Keto Spiced Pear Cheesecake Tart (can use apples or pears)

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Low Carb Apple Crumb Cake

Crunchy Cinnamon Topping atop Apple Cake (Low Carb, Gluten Free)

Course Keto Muffins

Cuisine American

Keyword apple muffins, coffeecake muffin, keto muffins, lowcarb cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Servings

Ingredients

Muffin Batter

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• Apples with Melted Butter/Sweetener Mixture See below
• 1 teaspoon vanilla extract
• 6 eggs

Ingredients for Apple Mixture

• 1/2 cup butter
• 1 tablespoon lemon juice
• 1 cup Swerve granulated
• 2 apples
• 1 tablespoon cinnamon

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/2 cup Swerve Granulated Sweetener
• 1 tablespoon cinnamon
• 4 tablespoons melted butter

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream
• Maple Extract option
• 1 cup Swerve Sweetener Confectioner's See notes

Instructions

Batter

• Preheat oven to 350 convection bake or bake.
• Peel apples and slice thinly.
• Prepare pan. Add parchment to bottom and spray including sides of pan.
• Put first five dry ingredients in a bowl. Set aside,
• Add eggs to mixing bowl you are using for cake. Beat until frothy, about five minutes.
• In a frying pan, melt butter with cinnamon, sweetener, vanilla. Add apples and toss in buttery mixture. Turn off stove. The apples will continue to cook inside the cake.
• Add half of the dry ingredients mixture to eggs while mixer is on medium.
• Add the entire apple mixture with all the melted butter.
• Add remaining dry mixture. Pour into prepared pan and muffin liners.
• Top with crumble (below).
  
• Bake in an 8 or 9 inch cake pan 25-30 minutes. You will have batter left over to make 3 to 4 muffins. Bake muffins 20 minutes. Cake and muffins are done when the inside is at 207 degrees F.

Cinnamon Crumble Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
• Flavor with maple extract. Add just 2 or 3 drops to glaze for a maple flavor.
• Drizzle Glaze after cake has cooled OR You could just sprinkle with confectioner's sweetener.
  

How to Freeze

• Muffins freeze well. Wrap each individually in plastic wrap. Take out to defrost about an hour in advance.

Notes

I  used the Golden sweetener, which is a combination of erythritol and monk fruit. You can use granulated Swerve.

Nutrition

Carbohydrates: 6g | Protein: 8g | Fat: 28g | Fiber: 4g

The post Low Carb Apple Crumb Cake with Maple Glaze appeared first on Spinach Tiger.

Sometimes it’s beef/pork, or beef/veal or beef/pork/veal. Today it was all ground beef, because it’s what I had on hand, but it was very high quality ground beef and suited the gnocchi perfectly.

Gnocchi with Bolognese is Italian Meat and Potatoes

Over the last decade or so the idea meat and potatoes has gotten a bad rap. The “thin” generation of the 1950-70’s ate meat and potatoes several dinners a week. It’s all in portion control, healthy ingredients.

It’s not typical to serve bolognese with gnocchi. I usually serve it with a paparadelle pasta, but I thought it would be fun to make a serious comfort food dish as a play on meat and potatoes. Everyone loved it and I actually made it twice in one week with no complaints.

You can make your own gnocchi with the recipe below or buy they store bought. The big advantage of using gnocchi is that they cook in about a minute.

I’ve made no egg version here, but this version uses egg yolks, and they come out perfectly soft. The other thing I did differently from my other recipe is changing the flour to an Italian flour.

Gnocchi Ingredients

• 1 pound potatoes
• 1 cup unbleached flour, more as needed
• 2 egg yolks

I baked the potatoes and while still warm put through a ricer, which also makes the best mashed potatoes.

When you rice the potatoes warm with the skins, they come right off. Don’t use more flour than necessary or the gnocchi will be tough.

Bolognese Sauce

I have made no less than six bolognese recipes here. The basic technique is always the same, but the variations come with the meat chosen and sometimes a fun addition for the fall season. Whatever you choose from the very classical recipe or a recipe with a twist, you will find them hearty, delicious, and perfect for gnocchi.

• Five Bolognese Recipes
• What is Bolognese, Your Questions Answered and One New Bolognese Recipe

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Gnocchi with Bolognese

An Italian meat and potatoes comfort meal, Potato gnocchi with Bolognese.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Gnocchi Ingredients

• 2 pounds potatoes
• 2 cup unbleached all-purpose flour
• 4 egg yolks

Instructions

Gnocchi Instructions

• Bake potatoes in 375 degrees oven, until tender in middle. This is better than boiling the potatoes, because it will dry them out. If you rice the potatoes, you will not need to peel. The peel comes right off.
• Do not add all the flour at one time. Start by adding a half cup and then keep adding, just until you have a dough you can work with.
• Add in egg yolks. Don’t overwork. If the mixture seems too wet, add a little flour a tablespoon at a time. Too much flour will make gnocchi tough.

  Roll into cylinder, cut in 3/4” pieces and taking it lengthwise across a fork, depress center. The center should be thinner than the edges, which helps to keep the gnocchi tender.
• The ridges serve to hold the sauce.
• Use 4 quarts of water in sauce pan to boil. Add salt. In the beginning, add 3 gnocchi and cook only FOR TEN SECONDS. Taste and if too floury, add only 2 or 3 seconds. If you are tempted to cook your gnocchi behind this point, they will become the dreaded piece of rubber.
• Time your gnocchi to be ready when your sauce is done, cooking the gnocchi in the last stretch of those 45 minutes. When gnocchi is ready, add grated cheese, and then the sauce.
• Serve immediately. Season to taste.

Notes

Double recipe for 4 to 6 servings.

The post Gnocchi Bolognese (Italian Meat and Potatoes) appeared first on Spinach Tiger.

There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

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True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

Print

Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

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