I can tell you this is a good recipe for carnivore burger buns. It will satisfy your craving for a smash burger.

Please excuse the pictures. I was only able to get a picture with one I had frozen (which still turned out really good).

Why You Should Make These Carnivore Burger Buns

• Zero Carb
• Fit a carnivore or keto diet
• Taste good, acts like bread
• Doesn’t fall apart
• Freezes well
• Easy to make
• Nut Free
• Not eggy

As a lover of the keto diet, these are completely carb free and fit into a carnivore diet or a strict low carb diet.

The recipe is simple and versatile, and a great base for other recipes. I recently made baked pancakes tweaking the basic recipe, which I’ll be posting soon.

The basic ratio for the buns: 1 egg, 1 teaspoon baking powder per 1/2 cup powdered heavy cream. You CAN use powdered milk but in that case you will have carbs.

Ingredients

• Eggs
• Powdered Heavy Cream (or powdered milk if you can do the carbs)
• Baking Powder
• Dash salt

If you’re not a strict meat/dairy only carnivore, feel free to play around with toppings such as sesame seeds or poppy seeds.

Unlike some of my other bread recipes, these are completely nut free. The only thing that you might have an issue with is the price of powdered heavy cream.

Ingredients for Carnivore Buns

• Powdered Heavy Cream
• Baking Powder
• Eggs
• Pinch Salt

This recipe makes six burger buns. While the buns do deflate a little, once cooled, they are easily sliced through. My buns touched during baking process, but was not a problem. Also, don’t fret if, when they begin to cool, deflate a little. This doesn’t change how good they are.

Variations

If you’re not pure carnivore, you might try toppings like sesame seeds.

Recipes You Might Also Like

• Keto No Bread Bacon Sandwich
• Perfect New York Steak
• Keto Cheddar Biscuits
• Big Mac Sauce

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Carnivore Buns

Carnivore buns, completely carb free, made with three ingredients.

Course keto bread

Cuisine American

Keyword carnivore

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Ingredients

• 1 1/2 cups heavy cream powder
• 1 tablespoon baking powder
• 3 eggs

Instructions

• Prepare baking dish with parchment paper.

  Preheat oven to 350 degrees (bake mode).
• Beat eggs until frothy. I use a kitchen aid mixer, but you can use a hand mixer.
• Mix all dry ingredients together in bowl. Add slowly to egg mixture once eggs are beaten well.
• Use a scoop to make 6 scoops of batter at least 2 inches apart. My ran together, but it wasn't a problem. You can sprinkle flaked salt, sesame or poppy seeds at this time.
• Bake for 10-12 minutes. I baked at 11 minute. If you are using a convection mode, check at 9 minutes.
• Allow to cool. You will be able to slice across to use as buns, using a serrated bread knife.

Notes

Some recipes call for powdered milk (a lot cheaper) but in that case you will have carbs. 

The post Zero Carb Carnivore Burger Buns (Keto, Gluten Free) appeared first on Spinach Tiger.

This is a fathead keto bagels recipe, made with yeast for flavor and gelatin for stretchiness. You can use it like a bagel or think of it as a great sandwich option. It’s a superb roll, shaped like a bagel and holds together. It might be my favorite keto sandwich bread to date.

I came to this recipe from a bakery customer, Kate, who was a student in my keto bread baking class. She found it somewhere on web, adapted her own changes and sent it to me. I made more adaptations, reducing the amount of mozzarella and added a secret ingredient that improved the texture. I’m sure she loves her as much as I love mine.

This is made with a version of fathead dough and yeast.

I am usually not a fan of Fathead Dough. I make an exception here and adapted the recipe to my taste.

Fathead dough often uses more mozzarella cheese in the dough than I’m comfortable with. I only use 8 ounces of high quality mozzarella, which is one ounce per bagel. They are filling and one will be all you need.

Keto Bagel Dogs

You can warp the dough around uncooked hot dogs. Bake for 15-20 minutes. So good.

Macros

Calories: 275 Carbs: 4 Fiber: 4 Net Carbs: 0 Fat: 22 g Protein: 16 g

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The boys, who are major bagel lovers, liked these and thought they would be amazing for egg sandwiches.

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Fathead Keto Bagels

Keto Friendly Bagels made with yeast and gelatin. Easy to prepare, bake, toast and freeze.

Course keto bread

Cuisine American

Keyword gluten free, keto bagels, keto bread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 Bagels

Calories 275kcal

Ingredients

• 2 teaspoon yeast
• 1 teaspoon sugar, honey or Inulin
• 2 tablespoons warm water 30 ml
• 8 ounces mozzarella
• 2 tablespoons cream cheese
• 170 grams almond flour 1 1/2 cups plus 1 tablespoon
• 1 tablespoon gelatin powder
• 2 teaspoons baking powder
• 3 eggs 2 for dough, 1 for brushing
• 1/2 teaspoon salt
• various toppings sesame seeds, poppy seeds, everything bagel

Instructions

• Warm water to 110 F. (42 C.) to activate yeast. No higher or you kill yeast.
• Add yeast and sugar, honey or inulin to water. Allow to sit for 7 minutes. It should look foamy if it's alive.
• Gather all dry ingredients and whisk.
• Make a well in midst of dry ingredients and mix in yeast mixture with hands to form dough.
• Add 2 beaten eggs to dough and mix thoroughly.
• Microwave mozzarella 30 seconds at a time until melted. Add in cream cheese. Add to dough. Mix with hands thoroughly.
• Prepare baking sheet with parchment or silpat.
• Divide the dough evenly into 8 balls. Form bagels, by pressing a hold in each center. Do this on the baking sheet you are going to use, as the dough is sticky and hard to move. To maintain that hole, it should measure two inches or It will close up. If it closes up the bagels will still be fine.
  
• Set in a warm place to proof for about fifteen minutes.
• Preheat oven to 350 Degrees F. 180 C.
• Beat remaining egg beaten and brush on bagels. Top with your choice of sesame seeds, poppy seeds etc. We like adding Maldon Flaked Salt.
• Bake until golden brown, about 15-20 minutes. You want them as brown as you can get them without burning them.
• Once bagels are placed in plastic bag, they will become more moist and will be eaten reheating in oven or toasting.

Nutrition

Serving: 1of 8 | Calories: 275kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Fiber: 4g

The post Fathead Keto Bagels Recipe with Yeast appeared first on Spinach Tiger.

I’m already thinking about you making a batch for your bestie and enjoying such a lovely treat without grain, without gluten and without guilt.

My Journey as a Keto Baker and Keto Bakery Owner

Before I get down to sharing this recipe for keto strawberry biscuit with you, I want to have a little chat.

In the past six years, I have completely changed my kitchen to predominantly low-carb, gluten free and keto friendly. My journey started many years ago trying out paleo, which I still think is a great life style as long as you don’t overdo the honey, maple syrup and sweet potatoes. I also played around gluten free with rice flours and tapioca.

I don’t recommend such gluten free flours for daily eating as they spike blood sugar. Along came a strong need for good, grain free baking recipes.

Admittedly, I was overwhelmed with a huge challenge. Can I make biscuits, cakes and pie crusts that are grain free and low carb and have it be worthy of my time and palate?

My most important consideration was you. Can I give you recipes you can repeat at home and eat with joy? Can I help you have a healthier world?

Not only was I intensely interested in a new way of baking, but there’s a big purpose behind it. Together we are fighting for our life, our mobility, our brains, our joints, and we are staving off chronic disease from sugar and grains.

If this resonates with you, and you are trying to swim through all the recipes on line or seek advice for how to bake grain free, I’m here to tell you, I don’t just throw up recipes because keto is trendy. I’m in this for the long game. This is one of the reasons I keep working with my basic recipes to keep the fun going and give you variety like keto strawberry biscuits.

A few years ago I opened a keto home bakery, which forced me to be even more diligent in developing consistent recipes that would be well received. I am still testing and retesting recipes to bring you what I believe to be the best keto baked goods. Take a moment to subscribe and enjoy.

It’s quite different to give recipes on a website than to actually bake and sell them.

The Best Keto Strawberry Biscuit

These are made with the base of my ever famous, most amazing grain free biscuits, the ones I sell in the bakery. The base was something I got lucky with. In the first few months of its development, I tweaked here and there, but now I wouldn’t change a single thing. It’s the same base I use for my keto cheddar biscuits and my keto cinnamon biscuits.

Ingredients for Keto Strawberry Biscuits

• Almond Flour
• Coconut Flour
• Egg Whites
• Golden Flax
• Baking Powder
• Salt
• Butter
• Swerve (or erythritol of choice)
• Fresh Strawberries, diced

Baking Tips for Keto Strawberry Biscuits

• Keep your dry ingredients, except the swerve, in bags to make keto biscuits anytime.
• Gently toss the strawberries with some Swerve Confectioner’s sweetener if you have it.
• Place strawberries in biscuits after they are already on the baking sheet, which allows you to gently place them, keep things even, and not turn your batter pink.

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More Grain Free Keto Biscuits from Spinach Tiger

• Grain Free, Keto Biscuit Recipe
• Sugar Free Strawberry Sauce
• Keto Strawberry Muffin
• Keto Strawberry Shortcake
• Cheddar Bay Keto Biscuit
• Keto Sweet Potato Biscuit
• Keto Cinnamon Biscuit
• Keto Chicken and Biscuits
• Egg Frittata Biscuits

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Keto Strawberry Biscuits

Grain Free Keto Biscuits with Fresh Strawberries

Course Breakfast Bread

Cuisine American

Keyword grain free brownies, keto biscuits, strawberries

Prep Time 10 minutes minutes

Servings 12 biscuits

Calories 202kcal

Ingredients

• 8 egg whites or 1 cup boxed egg whites.
• 2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 4 tablespoon golden flax meal
• 4 tablespoon unsalted butter
• 1 cup fresh strawberries grated

Instructions

• Pre-heat oven to 425 degrees F.
• Prepare baking sheet with silpat or parchment paper.
• Mix all dry ingredients in large bowl.
• Cut in butter, mixing in with hands.
• Whip egg whites to soft peaks . Fold into mixture.
• Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
• Cut Strawberries in quarters. Roll in confectioner's sugar. Put strawberries in biscuits after they are on the baking sheet, so they don't smush and turn batter pink.
• Bake at 425 degrees F. for 15 minutes or until golden brown.

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Fiber: 2g

The post Keto Strawberry Biscuits appeared first on Spinach Tiger.

I  find it remarkable that almond flour is just as magical as wheat flour. While it doesn’t produce the stretch and flakiness that a gluten flour will, it produces a taste and texture all its own, making it possible to enjoy such low-carb and keto friendly comfort food recipes like pot pie, cheesecake tarts and quiches. 

While pastry crust with wheat flour is tricky and took me years to master, this almond flour tart crust recipe is pretty much no fail as long as you don’t treat it like regular dough. Rolling it out will be more of a challenge requiring rolling between plastic or parchment paper, but at the same time, will be much more forgiving. 

After you’ve made a few of these tarts whether sweet or savory, you will have an almond flour tart crust recipe that you will want to make for many years to come.

This recipe works for tarts, quiche and even cheesecake bars.

Mix all of your dry ingredients first. Beat egg before mixing in and add melted butter. You will want to use your hands to bring this to a dough ball, wrap in plastic and refrigerate for about 20 minutes. That will make this much easier to handle. If the sides start to fall apart, don’t worry. You can patch with your hands. It will not affect the outcome.

Bottomless tart pans work best, along with parchment paper.

Add a little bit of sweetener when you’re making a sweet tart. I like to add 1/3 cup Swerve.

Pre-bake Tart Crusts

I always pre-bake my tart crusts for about 8 minutes. After this, you might also use foil to wrap around the crust.

Use Parchment Paper

Parchment rounds are perfect for rolling out the tart crusts. When I bake rectangular tarts to be able to cut squares I will line the entire tart pan with parchment. You can also roll between plastic wrap.

Small Rolling Pin

This pastry rolling pin is perfect for rolling the dough. Make sure to use plastic wrap or parchment over the dough first for rolling.

Micros for Keto Trust Crust

Serving size: 1 of 10 3 Net Carbs

More Low Carb Recipes Using Keto Tart Crust

• Keto Cheesecake Pear Tart
• Low Carb Peach Almond Tart
• Keto Maple Pecan Cheesecake Bars
• Low Carb Chicken Pie

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Keto Almond Flour Tart Crust

Easy Grain Free, Keto Almond Four Tart Crust, Sweet or Savory

Course Dessert Keto

Cuisine American

Keyword almond flour tart crust, Keto tart crust

Prep Time 6 minutes minutes

Pre-Bake Time 8 minutes minutes

Servings 10 servings

Calories 200kcal

Ingredients

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

Instructions

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

Nutrition

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

The post Almond Flour Tart Crust Recipe (Low Carb, Keto, Paleo) appeared first on Spinach Tiger.

I  work out several mornings a week in classes (dance and weight training). My mind wonders and runs free to think about recipes. This idea took fire right in the middle of the dance floor and I couldn’t wait to get home to see if it would work.

I’m still amazed of the baking paradigm shift that almond flour provides.  

I  started with my basic grain-free biscuit recipe, a great base to play with, like I did with with the grain free cheddar biscuits and grain free sweet potato biscuits.

Made with a combination of alternative flours (almond flour, coconut flour, golden flax meal) and egg whites, the texture is just right with a crispy outside and a fluffy crumb in center. My customers love these. My students in the baking classes love these.

I  added a cinnamon butter mixture and on my first try, these came better than my expectations. Unlike my cheddar biscuits, these are flatter, like a pastry and deliciously crunchier.

Ingredients for Grain Free Keto Cinnamon Biscuits

• Egg Whites
• Blanched Almond Flour
• Coconut Flour
• Golden Flax Meal
• Baking Powder
• Swerve (or your choice powdered erythrtol)
• Cinnamon
• Butter

The Process

The easy part is assembling the dry ingredients.

The egg whites will need to be whipped for quite a few minutes. You can take the time to separate 8 to 10 eggs, but I use boxed egg whites. These are a great time saver. Plus, you will end up with a lot of egg yolks you need to do something with.

While the egg whites are in the kitchen aid, I assemble my dry ingredients and make a cinnamon topping.

You will end up with something that looks more like a batter than a dough. Use an ice cream scoop to scoop 12 rounds of biscuit on prepared sheet pan. This is going to look like it’s not going to work. Just use a teaspoon and add the cinnamon butter to the top of the biscuit and bake for 10 to 12 minutes in the bottom part of the oven at 425 degrees F. 220 C.

You have a choice for a glaze. It’s not really necessary, and since Swerve confectioner’s is pricey, you can opt out.

How to Freeze Grain Free Keto Cinnamon Biscuits

Put grain free cinnamon biscuits into Freezer bags,(they can touch) and freeze up to 3 months. Defrost in Fridge or on counter. If you want right away, microwave, but be careful you only do so for about 10 seconds or you will make the biscuit too tough.

More Grain Free Biscuit Recipes from Spinach Tiger

I sell my biscuits in my keto bakery, so I can tell you these are great recipes, tried and tested.

• Grain Free Biscuits (Plain)
• Grain Free Cheddar Bay Biscuits
• Chicken Pot Pie with Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Biscuit Stuffing

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Grain Free Cinnamon Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits that is a cross between a cinnamon biscuit and cinnamon roll.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 biscuits

Calories 203kcal

Author Angela Roberts

Ingredients

• 4 tablespoons unsalted grass fed butter
• 1 1/2 cup blanched almond flour
• 4 tablespoons coconut flour
• 2 tablespoons golden flax meal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 10 extra large egg whites about 1 cup
• 2/3 cup Granulated Swerve or sweetener of your choice

Filling

• 4 tablespoons melted butter
• 2 tablespoons cinnamon
• 1/3 cup granulated Swerve
• 2 tablespoons heavy cream

Glaze (Optional)

• 2 tablespoons heavy cream or water
• 1 cup Swerve Confectioner's Sweetener

Instructions

• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F. Prepare baking sheet with parchment or silpat.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon. While egg whites are in mixer, assemble dry ingredients and make cinnamon butter.
• Add dry Ingredients to egg whites. Use a wooden spoon and keep stirring until all egg whites are incorporated.
• Batter is very wet. Use an Ice cream scoop to put on prepared baking sheet, separated.
• This makes exactly 12 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• Bake at 425 degrees F. for 10-15 minutes until golden brown. Place In bottom third of the oven, so the underneath browns. CHECK AT 10 MINUTES, and every minute after. You want golden brown.

Cinnamon Butter

• Add butter, cinnamon and cream together. You CAN skip the cream If you want to.

Glaze

• Mix together. Add more cream or water If too thick or more confectioner's If too thin. Drizzle.
• Allow to cool slighlty before attempting to eat. A cookie spatula works great to remove them, as it is extra thin.
• You can place in freezer (they can touch) In freezer bags up to three months.

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 203kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Fiber: 2g

The post Grain Free Keto Cinnamon Biscuits appeared first on Spinach Tiger.

This recipe for keto lemon cake will make 12 oversized cupcakes, or one 8 inch double layer cake. It’s topped off with a keto lemon cream cheese frosting that is creamy, lemony and amazing! 

Keto Lemon Cake which is also paleo friendly and gluten free is made from a combination of almond flour and coconut flour. It’s very similar to my basic recipe for keto cake, except I leave out the sour cream.

While sour cream adds something to my vanilla and chocolate cake recipe, leaving it out improved the flavor of the lemon.

How to Make Keto Lemon Cream Cheese Frosting

I like to use a combination of cream cheese and butter. A good ratio is 12 ounces of cream cheese to 4 ounces of butter. I use 1/2 cup Swerve Confectioner’s sweetener to every four ounces of fat.

• Cream Cheese
• Butter
• Lemon Zest
• Lemon Extract
• Lemon Juice
• Swerve Confectioner’s Sweetener
• Dash Salt

Make a Layer Cake or Individual Cakes

This is the cake I baked for a crowd this year for a friend’s birthday. People loved it. Swooned over it and wanted it again. The cake is fluffy and the lemon cream cheese frosting is so creamy and lemony. I offer this in my bakery in two ways: a celebration cake and Lala Cakes. Lala Cakes are individual mini cakes baked in paper tart cups. If you plan on doing a lot of baking I recommend these cups. They are sold in 200 pack, but so worth it.

My Favorite Sweetener for Best Keto Lemon Cake

My favorite choice for keto sweetener is Swerve, which comes in both granulated form and confectioner’s form.

Take this Keto Lemon Cake to the Next Level

By a sheer fluke I threw some left over lemon cream cheese frosting and put it on lemon blueberry muffins. Incredible balance of flavors. Add blueberries to your cake batter AFTER it has been put in the cake pan. This simple addition is addicting. Blueberries love lemon. Period.

Serve with some of this sugar-free blueberry compote.

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More Keto Lemon Desserts

• Keto Lemon Budino
• Keto Meyer Lemon Curd
• Keto Lemon Blueberry Muffins
• Keto Lemon Butter Bundt Cake
• Keto Lemon Poppyseed Bundt Cake
• Keto Lemon Blueberry Bundt
• Keto Lemon Basil Shortbread Cookies
• Keto Lemon Torta Bianca

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Keto Lemon Cake

Keto Friendly Lemon Cakes

Course Keto Muffins

Cuisine American

Keyword bundt cake, gluten free, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 136kcal

Author Angela Roberts

Equipment

• lemon zester
• Food Thermometer

Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 cup avocado oil
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• baking spray

Lemon Cream Cheese Frosting

• 2 cups Swerve Confectioner's Sweetener or more as needed
• 4 tablespoons lemon juice
• 8 tablespoons butter 1 stick
• 12 ounces cream cheese 1 1/2 bars
• 1 teaspoon lemon extract more, if needed
• 1 lemon, juice and zest

Instructions

• Butter your cake pans with parchment paper.
• Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in avocado oil.
• Add lemon extract, lemon juice and lemon zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Lightly spray baking cups or baking pans.

Lemon Cupcakes

• Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same. Do not use tare for weighing. Weigh with cake pan as you may have to make adjustments. Just make sure each pan with batter weighs the same.
• Bake at 350 degrees F. 180 C.

Lemon Layer Cake

• Cake Pans: Bake for 30 to 35 minutes minutes at 325 degrees. Use a meat thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.
• Cool for ten minutes, then take a knife around each edge and use a cake board or plate to flip over. Cool completely before frosting.

Lemon Cream Cheese Frosting

• Make sure butter and cream cheese has been sitting out on counter at least two hours. Butter must be soft enough to whip. You can always take cream cheese out of the
• If using a piping bag, use 1 M large piping tip.

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g

The post Best Keto Lemon Cake Recipe, Keto Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

They did order a regular cake from a local bakery for baby and friends, but didn’t want to break their own keto diet. They were so thrilled with how the bundt cake turned out, they sent me pictures of their celebration, thanking me for the cake. This is the best way to convey to you that this recipe is truly tested. 

I decided I had to share this bundt cake with you, which will be a wonderful addition to your Easter brunch or Mother’s Day brunch.  

Lemon blueberry bundt cake is keto friendly, paleo friendly and gluten free. Sweetened with Swerve, powdered erythritol, and no spike in blood sugar, and safe for diabetics. 

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Lemon Juice
• Lemon Zest
• Lemon Extract
• Blueberries
• Xanthan Gum (helps to bind the flours during baking)
• Baking Powder
• Salt

If you’re intimidated to make a bundt cake, because you’ve had problems in the past, I’m here to tell you that I have success every single time turning over my bundt cakes. I have to, as I have a bakery. I used to be fearful turning a bundt cake over, worrying about it sticking, until I developed a few tips.

I made this recipe into keto lemon blueberry muffins here. 

Tips for Successful Bundt Cake

I am somewhat an expert on making keto bundt cakes as I’ve made hundreds of them for my keto bakery. I have great success in turning them over and making sure they are properly baked in the middle without over-browning. 

• Heavily butter your bundt pan.
• Place bundt pan in freezer. This helps to prevent over-browning.
• Spray pan with a baking spray (I only use avocado oil or coconut oil spray).
• The cake is done at 210 F. but I take it out once it reaches 207. 
• Set a timer for 15 minutes once you take your bundt cake out of oven.
• Use a silicone knife to gently go around the edges now and at the end of fifteen minutes.
• Using either a template (see this post) or a cake board, turn over. 
• Cool completely before adding glaze. 

You can check out the lemon blueberry muffins here.

Tips for Adding fruit to Bundt Cake

Remember that the bottom of your bundt cake pan is the top of your cake. Don’t put any fruit on top of batter (which will be your bottom). Before I add fruit, I will roll my blueberries in some swerve confectioner’s sugar to help them from easily sinking to the bottom.

Add in half of your batter to bundt pan before adding any fruit. Keep in mind that it’s natural for blueberries to sink a bit to the bottom. Notice that in this cake there is fruit at the top which adds to its prettiness.

How to add lemon flavor to a Keto Lemon Blueberry Bundt Cake

I do three things to add lemon flavor. Almond flour and coconut flour are the main ingredients and don’t absorb lemon flavor as easily as regular flour. This is why I add bottled lemon juice and extract to the fresh lemon juice and zest. You an use all fresh lemons. 

• Fresh Lemon Juice and zest
• Bottled Lemon Juice (can use all fresh)
• Lemon Extract

Lemon Glaze for Keto Lemon Blueberry Bundt Cake

I have to share this Wilton Drizzle Spoon with you. It’s very inexpensive and so perfect for drizzling. I use this all day long in the bakery for all the glazes. 

This drizzle is made with fresh lemon juice and Swerve confectioner’s sweetener. If you don’t have any confectioner’s, you can take the Swerve granulated and put it in your food processor until you get a powdery texture.

I avoid lemon extract for the glaze, as it’s not necessary, but if you could use it if you’re out of fresh lemon juice.  Always taste first. You do want your glaze to be tart and lemony.  You have to judge how thick your glaze is and make adjustments as needed. Use a spoon like this to drizzle glaze. Garnish with fresh berries. 

I hope you enjoy this bundt cake as much as my customers do. Please let me know, and take a look around at all my keto bundt cakes. 

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Nutrition Value for Keto Lemon Blueberry Cake

Net Carbs: 2,  Calories: 136, Fat: 2 g

Keto Italian Orange Bundt Cake with Orange Butter Glaze

Keto Lemon Butter Bundt Cake with Lemon Butter Glaze

White Chocolate Raspberry Bundt Cake

Keto Triple Chocolate Bundt Cake

Keto Triple Lemon Naked Cake with Lemon Cream Cheese Frosting

Keto Lemon Snack Cake

Keto White Chocolate Lemon (Torta Bianca)

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Keto Lemon Blueberry Bundt Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course keto bundt cake

Cuisine American

Keyword blueberry, bundt cake, gluten free, keto bars, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 184kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 cup blueberries
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, xanthan gum, Swerve granulated. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Heavily butter bundt cake and freeze.
• Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
• Bake for 30 to 35 minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a flat plate or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. Drizzle over cooled cake. You may need to make adjustments adding more confectioner's if you need to thicken or more lemon juice or water to thin out.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Fiber: 3g




The post Keto Lemon Blueberry Bundt Cake, GF appeared first on Spinach Tiger.

Here is the biscuit many of you have been waiting for. Grain Free Biscuits that are low carb, keto, paleo, gluten free and diabetic friendly.  This the best recipe you will ever find for a keto biscuit. Make sure to scroll all the way down to watch the video.

I had to work very hard to make grain free biscuits that could join the line up.

If this is your first time visiting here, you may not know that my biscuit recipes have become viral posts.

Both my regular all purpose flour, Southern Fluffy biscuit and my Southern Fluffy Gluten Free biscuit are in the top ten every single day and get the most positive comments.

Here was my problem. I like to eat low-carb and gluten free. Regular gluten free biscuits are good, but they are not low carb, as they are made with rice flour. I knew people were looking for a GOOD grain free biscuit that can be eaten while on a strict low-carb, keto or paleo diet. They are also good for the low calorie plan if you go in that direction.

The extreme good news is that these grain free biscuits will not spike your blood sugar. I can’t even stress how important this is for diabetics, who have very little choice for breads that they don’t have to fear. 

But, this is Spinach Tiger and again if you’re new, my food has to be amazing. My food philosophy is that it is as important to the human race (beyond survival) as language is. Bad food is like bad grammar and misspellings that mess up a beautiful speech or piece of writing.

Good food is like a novel that feeds your soul and changes your life.

Please check out my latest grain free sweet potato biscuits, sold in my keto bakery every week.

Use these Grain Free Biscuits to Make the Best Grain Free Stuffing

Here the grain free biscuit shows up with an oven-fried egg  Recipe here.

Use this Recipe to Make Grain Free Egg Biscuits baked in Muffin Cup

Will these grain free biscuits be life changing?

Yes, if gluten and grains cause you health problems. That’s not all of you, but it’s many of you.  When I gave up grains this year, my hip stopped hurting. I actually had a limp, and it wouldn’t go away. I am now pain and limp free.

This recipe was heavily tested in my kitchen. I made 9 different batches and did blind taste tests with my husband who is from the South and knows how a biscuit should taste.

We tested 9 different grain free biscuits recipes before we decided to publish.

The criteria for my grain free biscuits included taste, inside texture and outside texture. The biscuits had to rise enough to be fluffy inside and yet crispy on the outside. They needed to be light, but not so light that they had their horrible air texture a lot of low-carb breads have.

I kept the golden flax steady at one tablespoon, which I discovered is quite magical in arranging texture.

Then I tried different combinations of almond flour and coconut flour. In the end, adding two tablespoons of coconut flour made the difference between good and very good.

I tried adding extra unsalted butter, but the biscuits would be swimming in the butter after they baked. Two tablespoons is perfect.

I tried different amounts of coconut flour. While one tablespoon of coconut flour seemed good, two tablespoons proved better. We did a blind taste test leaving out the coconut flour and the recipe with coconut flour won for taste and for texture.

I tried various amounts of baking powder. Two teaspoons beat one teaspoon which beat 1/2 teaspoon.

Salt is important, but go lightly. 1/2 teaspoon is enough.

As far as egg whites, I beat them stiff and I weighed them first. You need at least 150 grams of egg whites, so use extra large eggs. They give the biscuits air and fluffiness.

Can you use egg whites purchased in a carton?

Yes. I discovered this recently and was thrilled. Use 1/2 cup egg white per recipe.

Can You Freeze these Grain Free Biscuits?

Yes. The best way to freeze these is to make the batter, scoop and put in a container with a lid. You can stack them between parchment paper, once frozen. You can freeze them once baked also, but I prefer to eat them fresh.

Since this original post, I’ve discovered using an ice cream scoop works best to drop these biscuits onto a baking pan.

Use a scale to weigh all the dry ingredients when making grain free biscuits.

You can measure out in cups, but a scale will give you a more consistent experience. This is so important to yield a consistently good biscuit. I even weigh the egg whites. I like this scale.

I took some biscuit tips from my original biscuit.  I froze the butter and dry ingredients and kept the baking temperature high.

The grain free biscuit has no flour and it’s not fair to compare it to my southern fluffy biscuits. However, I used that as my standard to make sure that although an almond flour biscuit is different, it can be equally satisfying the way a gluten heavy biscuit is, but there will be no blood sugar spike.

You Can Make Your Own Almond Flour for this Recipe

You can make your own blanched almond flour. Blanched means you remove the skins, which results in a finer flour. Or you can buy it. I like this brand.

Make the grain free biscuits larger for sandwiches and burgers.

The recipe makes 6 biscuits at 4 net carbs.

If you want a sandwich or a burger like I often crave, make them larger. It’s still low carb and low calories. Cut them cross wise and put them back in the oven to crisp up a little and then enjoy sandwiches.

Stay tuned for many more low carb, Keto Recipes. If you are Diabetic, or anyone in your family is diabetic, please know you can eat big fat wonderful food, if you know how to follow a keto diet.

Take a minute to subscribe to get all the future big fat healthy recipes! Don’t forget to scroll up and watch the video.⇑

More Keto Breads from Spinach TIger

• Keto Dinner Rolls
• Keto Strawberry Biscuits
• Keto Cinnamon Biscuits
• Grain Free Tortillas
• Keto Pumpkin Biscuits
• Keto Sweet Potato Biscuits
• Keto Cheddar Bay Biscuits (POPULAR)
• Keto Bagels

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Grain Free Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits made with almond flour and coconut flour. Perfect for a low carb or diabetic diet.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 6 biscuits

Calories 138kcal

Author Angela Roberts

Ingredients

• 2 tablespoons unsalted grass fed butter
• 1 cup blanched almond flour 112 grams
• 2 tablespoons coconut flour 14 grams
• 1 tablespoons golden flax meal 7 grams
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 5 extra large egg whites about 1/2 cup

Instructions

• You might want to scroll up and watch the video to see the technique.
• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon.
• Mix into dry ingredients.
• The VIDEO shows forming into a round disc. Since then, I’ve discovered an ice cream scoop works better and gets a higher biscuits.
• This will make 6 to 8 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• A cookie spatula works great to remove them, as it is extra thin.
• Bake at 425 degrees F. for 10-15 minutes until golden brown.

Video

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Fiber: 1g

The post Grain Free Biscuits, Low Carb, Keto with Video appeared first on Spinach Tiger.

I’m reposting this sourdough biscuit recipe from 2019, as 2020 has shifted into a sourdough year. Stay tuned for my next post on the best sourdough focaccia you will ever eat. 

I was baking with the twins and each made their own starters from scratch. We had three jars of starter and needed to come up with some recipes to use it. One day we made sourdough waffles, but we were super excited to make these easy sourdough biscuits.

This is how our sourdough biscuits were born.

If you’ve been around here for a while, you know I’m not a biscuit novice. My original southern fluffy biscuit has been visited over 360,000 times, and has great reviews.  If you love fluffy southern style biscuits, you’ll love these.

If you are followed my stories on instagram, you would know that once we decided to make sourdough bread, we made bread every day trying out different recipes and methods. All the bread was crusty and delicious and like biscuits, once you get it, you get it, even if it’s intimidating at first.

Making Sourdough Starter

Sourdough starter is basically flour and water. You should use unbleached flour  and filtered water starting with a 1 to 1 ratio for 100 percent hydration.  This means equal water to flour. You might see starters made as low as 65% hydration. That will result in a thicker starter, a stiffer baked good.

Start with 150 grams of unbleached bread flour (you can mix in some wholewheat flour) and 150 grams of filtered water. Stir into a jar large enough to hold it. Leave in warm (ish) place like inside a cabinet door. When we started making starters, we left them on the counter, in jars with lids and fed them every day. It was around 70 degrees F. although ideally, 75 is better.

We started our starter in the middle of summer and it took about two weeks to get a starter we could use. Each day, I would pour out half  and add back in that same amount I did the first day. 

Check each day for bubbling. Feed the starter after it peaks and is hungry. This means it has risen and is now starting to deflate. This can take 24 to 36 hours. When you see this, feed your hungry starter. Hunger looks weepy or watery.  Some people consider their starter is ready at 6 days. We went for two weeks and made two starters (just in case). Both were successful.

Maintaining a Healthy Starter

I keep in fridge and feed once a week. When I’ve forgotten by a few days, the starter gets that nail polish smell and very weepy. However, I’ve always been able to save it.  

I keep 100 grams of starter. I discard 50 grams and feed 25 grams of flour and 25 grams of  filtered water.

Now that it’s winter I put them in my laundry room/baking nook which is warmest part of the house.

Last night this starter doubled in size. 

Last night, I woke up to a wonderful bubbly starter.

Flour for Sourdough Starter

I used unbleached bread flour, but at times I feed it whatever I have (usually all purpose flour). You can use any kind of flour, (unbleached) and even mix flours. You will want to feed your starter when it peaks (rises and is bubbly).  This is very simplified, and there is a wonderful, in-depth article here from Serious Eats. 

We decided to each make our own starter that summer and all three took hold.  Eventually by the end of summer we combined the starters. To keep it going, I have kept it in the refrigerator and fed it every week with 20 grams each of flour and water, while discarding 40 grams first.

This starter made this bread, which was a 24 hour process. The biscuits, though can be made right away as long as you have a nice bubbly starter.

Keeping Your Sourdough Starter for Years 

When I know we are not making bread, I keep in refrigerator in a mason jar and feed weekly. I will discard the amount I’m going to feed. For example, discard 40 grams, feed 20 grams flour, 20 grams water. That’s it. It has remained active and alive for 18 months. 

Some people freeze their starter, but I’ve never done that. 

Baking these Easy sourdough biscuits is a great way to use left-over or discarded sourdough starter.

When I asked Doug which biscuits he liked better, he thought they were equally good, but different.

They were fluffy and flavorful with a slight sourdough tang.

Are sourdough biscuits gluten free?

No, they use regular flour. I’ve read some gluten free recipes for sourdough but haven’t tried them yet. Some people that are gluten sensitive can eat sourdough bread without the typical problems. Everyone is an individual.

Can you freeze sourdough biscuits?

Biscuits are best eaten the day they are made. You can but if you decide to freeze them, bake them for a minute or two less, and then heat them up in the oven.

Please follow me on instagram and if you make a recipe, tag me #spinachtiger. I would love to see it.

If you like this recipe, we really would appreciate you rating it five stars. It means a lot.

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Sourdough Biscuits with Sourdough Starter

Use up sourdough starter by making delicious fluffy sourdough biscuits.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons unsalted butter cold in cubes
• 1 cup sourdough starter
• 1/2 cup milk
  
• Kitchen Tools
• Pastry Butter Cutter
• Biscuit Cutter
• Cast Iron Griddle or Baking Sheet

Instructions

• Preheat oven to 450 degrees F.
• Whisk all dry ingredients together.
• Add cold small cubed butter. Mix with hands or cut in with pastry cutter
• Add starter. Mix well.
• Add in milk, more if needed. You want a sticky dough you can handle.
• Form dough into a round and make 10 two-inch biscuits. Less if biscuit cutter is larger.
• Arrange on cast iron griddle or baking pan, touching.
• Bake for 13-15 minutes.
• Makes 8 to 10 biscuits. I was able to get 10 with a two-inch biscuit cutter.

The post Easy Sourdough Biscuits with Sourdough Starter appeared first on Spinach Tiger.

This was inspired by this white chocolate raspberry bundt cake that people love in my bakery.

These are sold in my home keto bakery in the Nashville area and they are absolutely delicious, with a chewy texture and are only 1 net carb per cookie.

I am so happy with this recipe because it hits all my cookie notes. 

This is a good time to introduce you to Spinach Tiger if you’re new here. I have been writing this food blog since 2009. By sheer accident, I started a home bakery in 2019. The recipes grew out of the work on the blog, as I have evolved to a strict sugar free diet. You will still find some regular sugar/wheat recipes here, but the newer recipes lean to grain free/sugar free. 

I didn’t start out as a baker, as I lean heavily to savory food and have always considered myself more of a home cook than a baker. However, the more I baked, the more I liked the science of it and the pleasure baking brings to people. 

These cookies were a labor of love, in that it took some time to find that right mix of almond flour, coconut flur and a few secret ingredients to get the chewy texture I was looking for. 

There more good news on the these keto white chocolate raspberry cookies. You can make blondies with this recipe by adding one more egg.  

How do I get a Chewy Cookie?

The secret to a chewy cookie is found two ways. Brown sugar which contains molasses will yield a chewier cookie. So will the addition of gelatin powder. I use a tablespoon of gelatin powder in my recipe and this yields that chewy texture I was looking for. 

What are the best sugar free White Chocolate Chips?

I love the Choc Zero brand, which I am an affiliate. You can save 10% by using code: SPINACHTIGER. They taste just the way white chocolate chips should taste and work beautifully in the cookies.

What kind of raspberries do you use for a Keto white chocolate raspberry macadamia nut cookie?

I use frozen raspberries from a brand that packs whole raspberries. Not all frozen raspberries are the same. I like Publix Greenwise brand because they are packed as whole and not mushy. I use one raspberry per cookie.

How do you fill white chocolate raspberries? 

This is a great question. Do NOT add raspberries to the dough. Divide each dough of the cookie into two. flatten slightly and place the raspberry between the two pieces and pinch together around the edges. This works so well. If you add the raspberries to the dough, you will end up with purple cookies as they bake.

Questions for Keto White Chocolate Raspberry Macadamia Nut Cookies?

Why are my cookies purple? You mixed the raspberries in the dough. You have to put the raspberry in the middle.

How coarse do you chop the macadamia nuts? Macadamia nuts are not easy to chop and you will end up with some very small pieces, even using this wonderful nut chopper from Amazon that I use in the bakery. That’s okay because its the crunchy saltiness of the nut that gives this cookie its great flavor. 

What kind of Macadamia nuts do you use? I used roasted, salted. The salt adds to the flavor.

What if my raspberries aren’t whole when I open bag? Use a small spoon and add about a half teaspoon of the chopped raspberry to the middle as explained above.

Can these cookies be frozen? I find the best way to make these cookies in the bakery is to shape and freeze in stacks prior to baking. HOWEVER, I bake them only chilled, not frozen. Freezing after baking is okay. 

How big are these cookies? I’m most interested in how many grams are in the cookies. These are 55 grams and about a half inch high unbaked. You can make your cookies bigger or smaller. 

Is this cookie gluten free? Yes, it contains almond flour and coconut flour and no wheat or gluten.

What is Swerve? Swerve is a brand name for powdered erythritol. It’s my sweetener of choice and you can read here why I use it and more about it.

What are the macros for this keto white chocolate raspberry macadamia nut cookie?

Net Carbs: 2   Calories:  197   Fat: 18  Protein: 4

If you are local to Nashville check out our Keto Bakery. 

More Grain Free Keto Friendly Cookies from Spinach Tiger

Keto Pecan Tassies

Keto Lemon Basil Shortbread 

Keto Coconut Flour Ricotta Cookies

Keto Chocolate Chip Pecan

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Keto White Chocolate Raspberry Macadamia Nut Cookies

Keto Grain Free Cookies with white chocolate chips, raspberries, macadamia nuts, chewy and soft and only 2 net carbs.

Course Cookie (Keto)

Cuisine American

Keyword white chocolate, keto, cookies, raspberry, macadamia nut, gluten free, grain free

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Servings 12 cookies

Calories 197kcal

Ingredients

Dry Ingredients

• 1 1/4 cup blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon unflavored gelatin powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1/2 cup Swerve granulated
• 1/2 cup unsalted butter
• 1 egg
• 1 teaspoon vanilla

Special Ingredients

• 1/2 cup sugar free white chocolate chips Choc Zero
• 12 Raspberries see notes
• 1/2 cup chopped macadamia nuts can use pecans or pistachios in its place

Instructions

Dry Ingredient Instructions

• Mix all dry ingredients together except the Swerve (erythritol).

Wet Ingredients Instructions

• Beat butter with sweetener for a full five minutes.
• Add eggs. Mix well.
• Add vanilla.

Assemble

• Add dry ingredients to the wet ingredients. Mix gently until just mixed. Don't overmix.
• Fold in nuts and white chocolate chips.
• Divide cookie dough into 12 balls. Divide each of these into two pieces and place raspberry in middle. Top with second piece. Flatten gently and close up edges

  Shape and flatten to about 1/2 inch thick. Chill cookies. This is an important step. I stick in freezer for 15 minutes. I place on parchment paper or silpat and place into freezer. Then transfer that onto a baking sheet.
• Bake at 325 degrees F. in convection oven or 350 on bake mode for approximately 13 minutes. Allow cookies to cool for at least 30 minutes up to an hour before moving. They will continue to harden as they cool, but will be very soft coming out of the oven.

Notes

Raspberries: I use whole frozen raspberries. You could use fresh if you choose. 

Nutrition

Calories: 197kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Fiber: 3g

The post Keto White Chocolate Raspberry Cookies, Grain Free appeared first on Spinach Tiger.