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.

I found a very easy recipe on line, made the cake, which won’t yet appear here as it became almost what I wanted. White chocolate mousse as well as chocolate mousse are the two key ingredients, as well as either a chocolate or a vanilla cake and a topping of ganache.

I made it with the vanilla cake and while it was fine, when I eventually post it here, I’m going to use chocolate cake.

While my chocolate mousse recipe has more steps and more ingredients, white chocolate mousse is super easy and can be used in many ways, such as tucked inside a layer cake, eaten alone or with fruit.

What is the Best Sugar Free White Chocolate Chips?

I am a keto bakery owner, and exclusively use chocolate chips from Choc Zero. They melt well and don’t disappoint.

Since there is only two ingredients in the white chocolate mousse, the white chocolate chips has to be flavorful. While some recipes using same two ingredients use a half cup of chips, I only used 1/3 cup and it still had plenty of that white chocolate flavor.

Tips for Using Keto White Chocolate Mousse

• Use a low heat to melt the 1/3 cup white chocolate chips in 1/3 heavy cup heavy cream, stirring constantly, and thoroughly. Set aside to cool, covered.
• Whip the remaining 2/3 heavy cream slowly, then more intensely making sure you don’t curdle the cream. Every minute or so, stop and assess. You want the whipped cream to hold, and not fall off the beater.
• MOST IMPORTANT: Refrigerate before using for cakes where you may want to spread the mousse between layers. If it’s warm, it will spread.
• Raspberries marry well with the sweetness of the mousse.

Similar Keto Desserts (all sugar free)

• Chocolate Mousse
• Lemon Budino
• Meyer Lemon Curd
• Chocolate Pudding
• Pots de Creme

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Macros: Using heavy cream, Choc Zero Chips: 1 Net Carb

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Keto White Chocolate Mousse

Two Ingredients Sugar Free White Chocolate Mousse

Course Dessert

Cuisine American

Keyword white chocoalte mousse

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Servings 6

Ingredients

• 1/3 cup Sugar Free White Chocolate Chips
• 1 cup Heavy Cream

Instructions

• Prepare a bain marie. (stainless bowl over simmering water). Try to make sure water isn't touching pan, as you want the steam to heat the bowl. Remove bowl from pot and cool, while making the whipped cream.
• Add 1/3 of the heavy cream with white chocolate chips to bowl. Stir constantly until the chips are thoroughly melted.
• Use a cold bowl and cold cream to make whipped cream.
• Whip the heavy cream until the it has high peaks, but not so much that it breaks. If this happens, smooth out with 2 tablespoons more of heavy cream.
• When it's time to fold the white chocolate into the heavy cream, stir it well and then gently fold in. Refrigerate before serving by several hours.

The post Keto White Chocolate Mousse appeared first on Spinach Tiger.

The best we can do this coming weekend is remember the heroes, remember anyone who ever put on a uniform and stood in formation to protect the generations past, the generations future. Stand for the American flag and try to imagine what it would be like to have no protection. If you study history, you have no idea how easy it is for a nation to fall, when patriotism becomes a mockery and people gather in various tribes against each other. Remember the good people who have paid the price for your life right now.

Good Things Have a Price

Good things usually have a price, like desserts. However, you can have your cake without a price this summer with a delicious sugar free, gluten free, keto flag cake.

This cake is absolutely delicious, made with stabilized whipped cream and fresh fruit. It’s easy to assemble and easy to bake. You would never know it’s keto friendly, grain free and sugar free.

This keto flag cake is perfect for Memorial Day and July 4th, which are both important days in America.

I love America for many many reasons, and I hope we can still be in a place to love our country, flaws and strengths.

Why I Still Love America

One of the reasons is the vitality of Americans. I remember being on a train in Paris, hearing a group of girls laughing and I knew immediately that they were Americans. As I walked around Paris, I noticed that American girls stood out, not because they weren’t as fashionable, but because they seemed to be having the most fun.

Great News In Small Business America

Since I wrote this a few years ago, a lot has changed and a lot hasn’t changed. 2020 killed a lot of small businesses, but it looks like many are coming back strong.

Last summer I announced that Spinach Tiger Keto Bakery would be represented in farmer’s markets this summer. You can find me every Saturday morning at the Nolensville Farmers Market 8-12 INSIDE. We are also in Elroy’s Coffee Shop in Franklin, so please follow us on instagram, or subscribe to the bakery page.

My great-grandparents came from Naples at the turn of last century to escape poverty caused by the union of Italian regions. They made a good life, even though they lived in the inner city, lived through the depression, World War I and World War II.

My grandmother had to quit school at age 13 to work in a cigar factory and she got married at age 16. In spite of this, she  eventually went to beauty school and opened her own salon. She never once saw herself as under-educated or oppressed, even though she was a woman who’s first language was not English, and she was raised in what was referred to as an Italian ghetto in South Philly. She embraced individuality and freedom. She was quite the character.

Those opportunities didn’t exist in Naples at that time. She taught me that hard work, stamina and tenacity pay off and people with ideas and a determined mindset will lift themselves up, because they can lift themselves up. I also believe we are a country who can lift and will lift others up when they need it.

My grandparents did wonderful things to help build this country with sweat equity. There is no reason for me or any of my family to apologize for our Italian heritage or American heritage. 

America is a great country, a country that does much good around the world, considered the most generous country in the last decade.  This spirit of giving is worth celebrating and made possible by our prosperity and our value system to care for others.

One of the things I love about America is our food choices. We might be the most diverse in the world because we embrace this kind of variety. We also choose our own diet plans and there are many. I choose to eat a grain free, sugar free diet that includes, meat, eggs and dairy. It’s what makes me feel good, and to that end, I am happy to bring you a flag cake for July 4th.

How to Make a Keto Flag Cake

I used a quarter pan sheet pan and made a keto vanilla cake. I thought of making this a lemon flavored cake like this lemon cake, or even a chocolate cake like this one here. In the end, I stuck with vanilla. I baked it on standard bake mode, not convection bake, and it took almost 25 minutes. If you bake on convection, it will probably take only about 15 to 20 minutes, but may brown a little more. I used almond flour and a little coconut flour to keep it grain free and Swerve to keep it sugar free.

I choose blueberries and strawberries and stabilized whipped cream. You CAN make the cake, put the whipped cream on and refrigerate, but put the fruit on right before you serve it.

This keto flag cake could get me “cancelled” because patriotism is not popular. But it is a part of free speech and I hope you embrace that.

What Size Pan for a Keto Flag Cake?

I use a quarter size sheet pan and this is my favorite brand. I have four USA pans, and highly recommend them.  Disposable quarter sized sheet pans can also be purchased at your local grocery.

What kind of whipped cream do you use for a Keto Flag Cake?

You will want to use a stabilized whipped Cream, but you could also use a vanilla buttercream.

Stabilized whipped cream maintains its structure and you can make this cake hours in advance. I use a piping bag and a 1 M large tip.

Vanilla Cake Recipe

This vanilla cake recipe is perfect and the one I use in my keto bakery. A combination of almond flour and coconut flour plus sour cream yield a light and moist sponge cake. I also use avocado oil which lends to a bouncy texture, but you can use 1/2 cup butter in its place.

Nutritional Value of Flag Cake (16 servings)

Net Carbs: 2    Calories: 248

More Keto Desserts from Spinach Tiger

• Keto Texas Sheet Cake in Sheet Pan
• Berry Patriotic Cake
• Keto Sheet Pan Brownies
• Blueberry Cheesecake Bars

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Keto Flag Cake

Patriotic Flag Cake, Sugar Free, Grain Free, Gluten Free

Course Keto Dessert

Cuisine American

Keyword flag cake, keto cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12 Servings

Calories 248kcal

Ingredients

Vanilla Cake Dry Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 28 grams coconut flour 2 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt

Swerve Sweetener

• 1 cup Swerve granulated Sweetener

Vanilla Cake Wet Ingredients

• 1/2 cup avocado oi or 1/2 cup unsalted butter
• 6 eggs
• 60 grams sour cream 4 tablespoons
• 1/2 cup almond milk unsweetened
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoon Swerve confectioner's sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons cream cheese

Fruit

• 1 cup fresh blueberries
• 2 cups fresh strawberries

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• Prepare pan with parchment paper and cooking spray.

Vanilla Cake

• Whisk the dry cake ingredients together. Set aside.
• Mix together avocado oil and granulated Swerve.
• Add eggs and mix thoroughly.
• Add sour cream and almond milk to this.
• Add vanilla extract.
• Add dry mixture. Mix.
• Add to prepared sheet pan. Smooth top.
• Bake on convection bake for 15 to 17 minutes. Center will be approx. 205 degrees F. Or bake on "bake" mode for 20 to 25 minutes.
• Cool completely before adding whipped topping.

Stabilized Whipped Cream

• Make sure cream cheese is softened. You may want to microwave for ten seconds.
• Beat cream cheese with the confectioner's sweetener.
• Add whipping cream and whip until you have fluffy peaks that remain when you turn it upside down on spatula.
• You can put this whipped cream into a piping bag or spread over the cake. I used a large 1M tip.

Fruit

• Before applying fruit, apply to a piece of parchment paper to make sure you put fruit where you want. Slice strawberries lengthwise.
• Arrange in rows to make flag.
• You can refrigerate or serve immediately.

Notes

You can replace the avocado oil with 1/2 cup unsalted butter. Beat butter for full five minutes with the sweetener, before adding the eggs. 

Nutrition

Serving: 1of 16 | Calories: 248kcal | Carbohydrates: 5g | Fat: 22g | Fiber: 3g

The post Patriotic Keto Flag Cake appeared first on Spinach Tiger.

These are a few of my favorite keto fresh strawberry recipes because nothing is sweeter than fresh local strawberries.

Low Carb Strawberry Shortcake

There are two types of strawberry shortcakes. One method is to make vanilla cakes and then top with whipped cream and fresh strawberries, more like the sponge cake method. The other pictured on the right is a more crumbly shortcake that soaks up all the strawberry juice. I like both kinds.

• Sponge Cake Strawberry Shortcake
• Crumbly Strawberry Shortcake
• Don’t forget the Stabilized Whipped Cream

Keto Strawberry Muffins/Biscuits

An easy way to use up your strawberries is to make strawberry muffins or strawberry biscuits. The biscuits pictured on the right are closer to scones, while the muffins

• Keto Strawberry Muffins
• Keto Strawberry Biscuits

Keto Strawberry Cakes/Cupcakes

• Keto Strawberry Cupcakes/Layer Cakes
• Keto Strawberry Frosting

More Strawberry Recipes

• Sugar Free Strawberry Sauce

The post My Best Keto Fresh Strawberry Recipes 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.

Keto Cheesecakes

• Pumpkin Cheesecake Bars
• Keto Raspberry Cheesecake
• Keto Maple Pecan Cheesecake Bars
• Keto Pear Cheesecake Tart

Low Carb One Pan Cakes

These are two of our absolute favorites low carb, grain free, gluten free fall cakes. The Italian pear cake is just as good as it looks and the apple cinnamon cake is so good, there’s never any left over the day I bake it.

• Low Carb Italian Pear Cake
• Low Carb Apple Crumb Cake

Keto Quickbreads

Maybe you don’t want anything super sweet or hard to bake. Maybe you want easy quickbread, which is great for breakfast, a healthy snack or dessert, or potluck table. You will love these fall flavors made with almond flour/coconut flour base. These freeze well, and you can make several for the holidays.

• Keto Pumpkin Bread
• Low Carb Orange Cranberry Bread
• Keto Sweet Potato Bread

Bundt Cakes

These are not only delicious, but the presentation is always stellar. Set one of these on your holiday dessert table. Your low carb, or gluten free guests will thank you.

• Keto Pumpkin
• Spice Bundt Cake
• White Chocolate Raspberry

Bonus – The All Time Favorite

Every holiday table needs at least one chocolate dessert. This is my husband’s pick, my neighbor’s pick, and the twin’s pick. Not only are these creamy and chocolatey, they can be made ahead and frozen. There is no crust, so totally gluten free and so far.

Single Serve cheesecakes take all the stress out of cheesecake making. They are done in 15 minutes (with a little jiggle in the middle) and there is now cracking worry.

Make sure not to bake them past 15 minutes to keep them light and creamy. Cool completely before adding the chocolate ganache. Serve with stabilized whipped cream.

Keto Chocolate Cheesecake (Single Serve)

Keto Chocolate Cheesecake RECIPE HERE

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Helpful Kitchen Equipment

• Rectangular Tart Pan
• 9 Inch Baking Pan (the only brand I use
• Bundt Pan
• Single Serve Disposable Containers

The post Twelve Keto Holiday Desserts from a Keto Bakery Owner appeared first on Spinach Tiger.

Creamy, smooth, chocolatey with a chocolate ganache topping, my husband who hates cheesecake, loves these.

This recipe makes four, double it to make 8. These make the best dinner party dessert, and the good news is you can freeze these. I make this recipe every week for the bakery and can promise you that it’s a winner. These sugar free chocolate cheesecake jars are crustless, making them even easier to make.

Why This Sugar Free Chocolate Cheesecake Works

This recipe works because it has the best ingredients to get a smooth, natural chocolate taste. The combination of melted chocolate and unsweetened cocoa gives that just right dark chocolate taste. Topped with chocolate ganache not only looks pretty, but adds another layer of chocolate flavor. Top with a few raspberries for an even better experience.

Sugar Free Chocolate Cheesecake Ingredients (4 servings)

• 1/2 cup sugar free chocolate chips
• 1 tablespoon unsweetened cocoa powder
• 1 egg
• 60 grams sour cream (1/4 cup)
• 8 ounces full fat cream cheese
• 1/2 cup Swerve confectioner’s sweetener or 3/4 cup Allulose
• Vanilla extract
• dash teaspoon salt

Chocolate Ganache

• 1/4 cup heavy cream (or coconut milk)
• 1/4 cup chocolate chips
• Dash sea salt

Tips for Making Chocolate Cheesecake Cheesecake Jars

• It’s imperative that all ingredients are room temperature. We use a food thermometer to make sure the cream cheese and sour cream are at the same temp to avoid any lumps.
• Make sure your bowl is also not cold. If you are using a stainless steel bowl, warm it up first.
• Make sure the melted chocolate is cooled, but not to the point that it hardens back up. This will take five to ten minutes.
• Only mix on low. We use a hand-held mixer, making sure to scrape down the sides.
• Gently mix the eggs with a fork first before adding in a little at a time. Do not use mixer with the eggs, which will push air into the batter and possibly deflate the cheesecakes when baking. Mix only by hand with a spatula, pushing around the sides, several times to make sure there is no air in the mix.
• Only bake at 325 F. for 15 minutes. They are DONE. The middle will jiggle and that’s a good thing.
• You do not have to use a water bath. Put a pan of water on the bottom of oven instead, which helps keep them creamy.
• Cool Completely before adding the ganache. Cool completely before refrigerating.

If you’re in the Nashville area, please consider stopping by the Nolensville Farmer’s Market Saturday mornings or making arrangements to pick up a dozen items in our Franklin Home Bakery.

We sell a large array of Keto Friendly cupcakes, muffins, cheesecakes, and biscuits, all gluten free, sugar free.

Kitchen Equipment

• Foil Cups (these are great, freeze well and come with lids. Use for any kind of single serving desserts or mini mason jars.
• Hand Beater
• Large Spatula (made for omelettes, but great for mixing along sides of bowl to ensure there is no air. You’ll want to use this one all the time.
• Stainless Steel Bowl

Macros

Net Carbs: 5 Calories: 330 Fat: 30 g Protein: 7

More Keto Chocolate Desserts from Spinach Tiger

• Chocolate Mousse
• Chocolate Pudding
• Chocolate Black Botton Brownies
• Chocolate Cream Tart

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Sugar Free Chocolate Cheesecake Jars

Sugar Free Chocolate Cheesecake Jars, Single Serve with Chocolate Ganache Topping

Course Dessert

Cuisine American

Keyword Keto chocolate cheesecake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 156kcal

Author Angela Roberts

Ingredients

Cheesecake Ingredients

• 8 ounces cream cheese room temperature
• 1 small egg room temperature
• 4 tablespoons sour cream room temperature
• 1 teaspoon vanilla
• 1/2 cup Swerve or Allulose see Notes
• 1 cup sugar free chocolate chips melted
• 1 tablespoon unsweetened cocoa powder
• dash sea salt

Chocolate Ganache

• 1/4 cup sugar free chocolate chips
• 1/4 cup heavy cream or coconut milk optional addition
• dash sea salt

Instructions

• Preheat oven to 350 degrees (180 C)
• Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
• Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
• Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
  
• Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
• Add Sour Cream. Mix well, but keep beater on low.
• Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
• Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
• This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
• Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
• Cool completely before adding chocolate ganache.

Chocolate Ganache

• Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick.

  If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
  
• Once cheesecakes are cooled, spoon ganache over cheesecake.

Refrigerate or Freeze

• Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.
  

Notes

If using allulose, taste for sweetness. You may need to add more.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g

The post Sugar Free Chocolate Cheesecake Jars appeared first on Spinach Tiger.

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Grain Free Peach Cake

Grain Free, Keto Friendly Sugar Free Peach Cake

Course Dessert Keto

Cuisine American

Keyword keto cake, peaches

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1/4 cup avocado oil or melted butter
• 3 eggs
• 30 grams sour cream See notes for DF
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 cup Granulated Swerve (Powdered Erythritol)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons Swerve Confectioner's for Garnish optional

Baking Spray

• baking spray for pan

Instructions

Prepare Dry Ingredients

• Preheat oven to 350 degrees F, 180 C.
• Spray 8 inch or 9 inch pan with baking spray.
• Mix all dry ingredients together and set aside.

Blanch Peaches

• Cut an x on each peach end. Place in boiling water for one minute.
  
• Cool. Peel peaches and slice.

Assemble

• Put eggs into mixing bowl and beat for three minutes.
• Stream in oil or melted butter.
• Add sour cream. If making dairy free, add 1/4 cup coconut milk or almond milk.
• Add vanilla extract.
• Add dry ingredients. Mix for about 20 seconds, making sure to get all dry ingredients incorporated.
• Spray pan. Add Batter. Place peaches in batter.
• Bake for 25to 30 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time. You will want internal temperature to be 207 degrees F.
  

Notes

Substitute 1/4 to 1/3 cup coconut milk or almond milk for the sour cream. 

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

Peach season has arrived and I’m here for it. This is a one layer vanilla cake smothered in fresh peaches, made gluten free, sugar free and grain free.

Peaches enjoy a limited season, scream summer and is the one fruit I will indulge in.

Use two medium sized peaches for this low carb peach cake. If you’re on a low-carb diet, peaches have 13 net carbs and will have a minimum carb effect.

How to Peel Peaches

Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Let Cool. Now Peeling is easy. Then slice peaches which will be put in once batter is in the baking pan.

Once you have the peaches arranged on batter, know the cake will rise up around the peaches.

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Variations

• Add in a handful of blueberries.
• Add a crumble topping: 1/2 cup almond flour, 1/4 cup Swerve, 1/4 cup butter, cinnamon.
• Top with whipped cream or ice cream.

Bake Low Carb Peach Cake in One Layer

An easy one-layer peach cake can be baked in a pie pan as below, or a 9 inch cake pan. Notice I used less peaches (1 1/2 ) in the photo below, so make it your own. Make sure the cake is cooked through by using a food thermometer, attaining 207 degrees F. in middle. Feel free to serve with low carb ice cream or stabilized whipped cream.

More Peach Recipes

• Peach Sangria
• Grain Free Peach Muffins
• Peaches and Pork Chops
• Grilled Peach Salad
• Low Carb Peach Almond Tart
• Peach Salsa
• Spinach Salad with Peaches

The post Low Carb Peach Cake, Gluten Free appeared first on Spinach Tiger.

This tastes just like its supposed to. The lemon curd is lemony, tart and a bit sweet, smooth and creamy, not grainy. While I use the regular powdered erythritol for most of my keto desserts, Swerve’s allulose blend is a great choice for this type of recipe. Even after refrigerating, the lemon curd will not crystalize.

TIP: If you want to use straight allulose, mix it with erythritol. Keep in mind that allulose is not as sweet as erythritol (Swerve) and you will need to taste and make adjustments. The first time I made these I used allulose and didn’t use enough. I needed to add about 25% more than erythritol.

Lemon Curd

The sugar free lemon curd is made mainly with lemon juice, sweetener and egg yolks. The egg whites will be used to make fluffy meringue.

The almond flour crust is made with melted butter and an egg and is surprisingly a great replacement for shortbread crust or pie dough. As you can see it holds up well.

While I made this into individual tarts, you can make one large 8 or 9 inch tart as well, as I did here.

Ingredients for Keto Lemon Meringue

• Almond Flour Crust (almond flour, egg, butter, salt) RECIPE HERE
• Lemons
• Eggs
• Heavy Cream
• Butter
• Swerve/Allulose Blend or Allulose (for best results)

Making Sugar Free Meringue

• Broiler
• Kitchen Blow Torch
• Oven Bake – Best Methoc

At first this was a challenge because I tried two methods that were so so. I tried using the blow torch method, but that was uneven and didn’t work well. I tried putting the lemon meringue tarts under the broiler, but that was also difficult.

I settled on simply putting the lemon meringue tarts in the oven and it worked out the best. You might find any one of these easier than the other, and I’d love to know about that.

Making Tart Crust

This almond flour pie is great for lemon meringue pie or lemon meringue tarts.

• Almond flour
• Butter
• Egg
• Sweetener
• Baking powder

Make in Advance

Yes, see this picture below take 24 hours later. In fact the last tart was eaten five days later and was still perfect.

Equipment

• Small Tart Pans (Set of Six)
• Large Tart Pan
• Hand Beater
• Stainless Bowls

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Macros: 8 servings per recipe

4 Net Carbs per serving – Fat: 27 Protein: 13 Calories: 323

More Keto Lemon Desserts

• Lemon Budino
• Lemon Torta Bianco
• Lemon Ice Muffins
• Lemon Cream Tart
• Lemon Blueberry Muffins
• Lemon Poppy Bundt Cake

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Keto Lemon Meringue Recipe,

Keto Lemon Meringue Tart and Pie Recipe, Sugar Free, Almond Flour Crust

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 323kcal

Author Angela Roberts

Equipment

• 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 Use Egg Whites for Meringue
• 1 cup Swerve or sweetener of choice see notes
• 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
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Meringue

• 7 egg whites
• 2 tablespoon Swerve Sweetener (or your choice)
• 1/4 teaspoon cream of tartar

Instructions

Keto Lemon Tart

• Whisk eggs and egg yolks.
• 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 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
  
• Once mostly cooled, add meringue. (Recipe below)
  
• Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
  
• Refrigerate when tarts or pie is cooled.
• These will keep for up to five days in the refrigerator.

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.
• Pre-bake at 350 F. for 10 minutes. Cool.

Meringue

• Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
• REFER TO KETO LEMON TART RECIPE ABOVE FOR BAKING INSTRUCTIONS

Notes

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

 

Nutrition

Serving: 1of 8 | Calories: 323kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Fiber: 3g

The post Keto Lemon Meringue Pie or Tarts appeared first on Spinach Tiger.

I made these as a set of three but you can easily make one large cheesecake following the measurements in this cheesecake.

I really like making these in three small pans, especially if you’re having a dinner for two or four. Also if you are setting up a dessert table, it looks so cute, especially setting the cakes on greens.

While Keto raspberry cheesecake is great for any occasion, it’s especially nice for Christmas. Here I made some little chocolate decorations (not necessary) and did add some pomegranate arils and stabilized whipped cream.

Tips for Keto Cheesecake

Over the many years of making keto cheesecakes, I’ve discovered that allulose is often a better choice than erythritol. However, it’s not always easy to find and is expensive. I still use Swerve confectioner’s as my go to for my cheesecakes.

Make sure to cool completely before refrigerating.

Ratios: My typical ratio is 8 ounces full fat cream cheese to 1/4 cup sour cream, one egg. If you’re making a full-size cheesecake you will need 32 ounces (4 bars), 1 cup sour cream and four eggs and one extra egg yolk. To this you will add your sweetener (2 cups confectioner’s sweetener).

Baking in Jars: Yes, you can make mini cheesecakes in jars without a bottom crust. Don’t fill up more than 3/4 of the way and bake at 325° for about 15 minutes.

Raspberry Puree: If you use enough liquid with erythritol, your raspberry sauce will be smooth and will not crystalize.

How to Tell When Cheesecake is Done

This is always the big question. The ideal internal temperature for cheesecake is between 150° and 155° F.  If you know me by now, you know I use a food thermometor for everything, especially baking. This will give you confidence.

How to Make a Keto Cheesecake Crust

This is much easier than you might think. You can decide if you only want to make one small cheesecake (for two), or make all three. These cheesecake pans from Amazon come in set of three.

If you feel you have too much cheesecake mix, you can put some in small jars.

More Keto Cheesecakes From Spinach Tiger

• Keto Crustless Cheesecakes in Jars
• Keto Classic New York Cheesecake with Fruit Wreath
• Keto Blueberry Cheesecake Bars
• Keto Basque Cheesecake
• Keto Maple Pecan Cheesecake Bars
• Keto Spiced Pear Cheesecake Bars

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Keto Cheesecake with Raspberry Topping

Keto Cheesecake with Raspberry Topping for Three Mini Cheesecakes

Course Dessert

Cuisine American

Keyword cheesecake, keto cheesecake

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

Cream Cheese Mixture

• All Ingredients Need to be at Room Temperature
• 24 ounces cream cheese
• 3 eggs
• 3/4 cup sour cream
• 1 1/2 cup Swerve Confectioner’s
• 1 tablespoon vanilla
• 1/4 teaspoon lemon extract or 6 tablespoons lemon juice
• lemon zest about 1/4 teaspoon

Almond Flour Cheesecake Crust

• 1 cup almond flour
• 1 teaspoon vanilla
• 3 tablespoon melted butter
• Kitchen Tools Needed
• 4 inch Mini Cheesecake Pans
• Parchment Paper

Raspberry Sauce

• 1 10 ounce Frozen Raspberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup erythritol
• Stabilized Whipped Cream (for Garnish) Recipe (optional)

Instructions

• Make Almond Flour Crust

Cheesecake Crust

• Mix all ingredients together. You may think it’s too dry, but when you put it between your fingers, you’ll see it hold together.
• Cut parchment paper to fit your pans.
• Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
• Lower temperature to 325.

Cream Cheese Mixture

• Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
• Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
• In that case, I’ll put the eggs in first, followed by the rest of the ingredients.
• Mix until smooth.
• Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
• Leave in oven for about 25 minutes with the door open.
• Take out and cool completely before refrigerating.

Raspberry Sauce

• Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
  
• Top Cheesecake, refrigerate for several hours before serving.

The post Keto Raspberry Cheesecake appeared first on Spinach Tiger.