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.

Blueberries can find themselves in anything from cocktails to desserts to savory recipes like this gluten free blueberry crisp.

Blueberry Drinks

Blueberry Smoothies

Blueberry Banana Protein Smoothie – Made with blueberries, banana and yogurt this is more than a drink; it’s breakfast.

Blueberry Cold Fighting Smoothie – Made with blueberries, kale, orange, red beet and apple, it’s delicious and full of immune boosting powers.

Blueberry Old Fashioned

Blueberry Old Fashioned made with blueberry simple syrup is a true summer cocktail. You can switch out the sugar in the simple syrup for swerve, making this a sugar free drink.

Low Carb Blueberry Tart

These low carb blueberry tarts are one of my favorites, made with an almond flour crust and a blueberry compote.

Low Carb Blueberry Cheesecake Bites

These low-carb blueberry cheesecake bites will be a hit at your next party. Creamy cheesecake with blueberry compote spells summer glory.

Keto Blueberry Muffins/Cakes

Everyone loves blueberry muffins. I make mine with a combination of almond and coconut flour. The biggest selling muffin in my keto bakery is the lemon blueberry muffin. We love the lemon blueberry bundt cake with a drizzle of lemon glaze. The blueberry crumb coffee cake makes an amazing breakfast.

Creamy Blueberry Dessert

Keto Wild Berry Lavender Ice Cream

Made with tips from Jenni’s Ice Cream, my keto wild berry lavender ice cream is their fan favorite and mine.

Whipped Ricotta with Blueberries

This dessert can be whipped up in literally five minutes.

Traditional Prize Winning Pies

Last year I won third place at the fair with my blueberry pie. Here are a few traditional (wheat based) blueberry pies made over the years.

• Best Blueberry Pie with Strawberries
• Blueberry Buttermilk Pie
• Blueberry Thyme Galette

Savory Blueberry Dishes

Believe it or not blueberries work really well in savory dishes, adding just the right amount of sweetness.

• Grilled Ribeye Porkchops with Savory Peach Compote
• Salmon with Savory Blueberry Compote

So tell me, do you use blueberries to their fullest? What’s YOUR favorite blueberry recipe?

Helpful Equipment (found on Amazon)

• Vitamix (what I can’t live without).
• Small Tart Pans
• Square Pan for Cheesecake Bars
• Ice Cream Maker
• My Favorite Cake Pans
• Small Food Processor
• My Favorite Baking Sheet

The post Blueberry Recipes for Summer appeared first on Spinach Tiger.

Ricotta takes on a whole new life of deliciousness creaminess when whipped in a food processor or blender, and is especially good for a quick dessert.

Ricotta cheese is very versatile, and can be sweetened either with honey, sugar or a sweetener like Swerve (erythritol) or monk fruit. Ricotta also makes a great savory appetizer dip like this I whipped ricotta with peas.

This is a dessert (or breakfast) recipe sweetened, flavored with some lemon zest and a little juice and topped with a sugar free blueberry compote. You could also use fresh fruit, but the texture of the blueberry compote complements the ricotta cheese texture.

Sugar Free Blueberry Compote

• 2 cup blueberries
• 1/2 cup water
• 1/4 cup erythritol
• Juice of half lemon
• 1 tablespoon xanthan gum gel

Simmer on low for twenty minutes. Cool. Refrigerate. The compote will thicken up in the fridge.

Cooking Notes

Xanthan Gum: I use the xanthan gum gel (made with xanthan gum and cold water). It ends up being less than 1/8 teaspoon of xanthan gum, because it’s mixed with water in a blender. However, it works just as well as a thickening agent as corn starch.

Blueberries: I use organic frozen blueberries from Costco, because the taste and sweetness is consistent.

Similar Keto Friendly Recipes from Spinach Tiger

• Mini Sugar Free Cheesecake
• Low Carb Blueberry Tarts
• Salmon with Savory Blueberry Compote
• Keto Blueberry Cheesecake Bars
• Keto Blueberry Bundt Cake

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Variations

• Use Cinnamon and Swerve.
• Use this sugar free strawberry sauce.
• Use fresh fruit.
• Top with lemon curd.

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Whipped Ricotta with Blueberry Compote

Easy Dessert, Whipped Ricotta with Blueberry Compote

Course Dessert

Cuisine American, Italian

Keyword blueberries, ricotta cheese, Whipped Ricotta

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Blueberry Compote 20 minutes minutes

Servings 4

Equipment

• 1 food processor or blender

Ingredients

• 2 cups ricotta cheese
• 1 tablespoon sweetener of choice see notes

Blueberry Compote

• 2 cups blueberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/4 cup erythritol
• 1 tablespoon xanthan gel

Instructions

• Mix ricotta with sweetener. . You can adjust after you whip the ricotta.
• Whip in small food processor or blender, until creamy.
• Taste for desired sweetness. Chill for at least 2 hours before serving.

Blueberry Compote

• Put ingredients together in saucepan, except the xanthan gum gel.
• Once the blueberries are simmering about 15 minutes, add xanthan gum and stir.
• Simmer for a few more minutes and turn off heat. Cool, and then chill in fridge.
• Serve whipped ricotta with blueberry compote. Serve immediately.
• You can refrigerate whipped ricotta for up to overnight, but don't add compote until right before serving.

The post Sweet Ricotta Dessert, Blueberry Compote (Sugar Free) appeared first on Spinach Tiger.

The muffin is flavored with maple and filled with blueberries, topped with a maple glaze. It’s a sugar free, mobile blueberry pancake breakfast on the go.

Keto Bakery Owner

If this is your first time here, you may not know I’ve owned a home keto bakery since 2019. Since that time I’ve been able to perfect keto muffins and cakes and experiment with lots of flavors, extracts, fruits, and sweeteners. You can choose to add the maple butter glaze or eat them without glaze, heated up and topped with butter.

Ingredients for Keto Blueberry Pancake Muffin

Amazon pays me a small commission for the following.

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Swerve Confectioner’s Sweetener
• Avocado Oil
• Baking Powder
• Sour Cream (substitute with coconut milk for dairy free and skip the glaze).
• Blueberries
• Maple Extract

Frozen Blueberries

I prefer frozen blueberries, and I place them in the muffins after the batter is in the liners. This way the batter doesn’t turn blue. Frozen blueberries tend to be sweeter than store-bought unless you have local blueberries you know are sweet.

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More Keto Breakfast Muffins

• Keto Coffee Cake
• Keto Lemon Blueberry Muffin
• Keto Strawberry Muffins
• Keto Carrot Muffin
• Keto Vanilla Glazed Donut Muffins

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Keto Blueberry Pancake Muffins

Low carb, gluten free, sugar free keto blueberry maple muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword blueberry, keto muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/4 cup almond milk
• 1/4 teaspoon Maple Extract

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Maple extract, more if needed
• 1 teaspoon water

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs well.
• Slowly stream in avocado oil.
• Mix sour cream and almond milk, shaken in jar. Add to mix.
• Add maple extract and vanilla extract.
• Gently mix in the dry mixture.
• Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blueberries, pressing into batter.
• Bake for 15 to 22 minutes at 350 F. or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
• The muffins are also good without glaze and with butter.

The post Keto Blueberry Pancake Muffin appeared first on Spinach Tiger.

The ingredients will be familiar to you if you are used to baking low carb cakes.

Ingredients

• almond flour
• coconut flour
• eggs
• avocado oil
• blueberries
• butter
• baking powder
• salt
• cinnamon
• xanthan gum

This is a great breakfast cake. You can make these as individual cakes (6) or as a one pan cake. I sell these as individual cakes in my keto bakery and they are very popular. I especially like them warmed up. Consider putting the smaller cakes in your kid’s lunch box as a healthy alternative to sweets. It will deliver nutrition and is very filling.

My Favorite Baking Pans

I baked this in a pie pan, but you can bake this in a square or round cake pan. My favorite and I mean favorite cake pans are from USA Pan. Once you bake in USA pans, you will never use any other kind of pan again. These can be purchased by Amazon (I earn small commission). You will love these pans. They don’t warp and they are quick release.

• Best 9 inch square pan.
• Best 9 inch round pan.

The Crumb Topping

The crumb topping is made with a mixture of almond flour, melted butter, erythritol, and cinnamon. The crunchy top is delicious.

Tips for Low Carb Blueberry Crumb Cake

• You can use this same recipe to make a one-pan coffee cake by skipping the blueberries.
• Add chopped pecans to the topping.
• Top with glaze drizzle. Mix Swerve Confection with water until you have the right consistency to drizzle. This will make the cake a little sweeter, but doesn’t add carbs.
• Make sure to bake long enough to result in a crispy topping.
• Use parchment paper on bottom to easily release.

More Low Carb Recipes You Might Like

• Pumpkin Streusel
• Low Carb Apple Crumb (Streusel Version)
• Blueberry Crumb Muffins
• Blueberry Lemon Muffins
• Low Carb Blueberry Tarts

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Keto Blueberry Crumb Muffins

Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake filled with blueberries

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Servings 10 servings

Calories 261kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

• 1 3/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1/3 teaspoon salt
• 3/4 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 4 eggs
• 1/3 cup avocado oil (plus 1 tablespoon)
• 3 tablespoons sour cream
• 3 tablespoons almond milk (or coconut milk)
• 1 teaspoon vanilla extract
• 3/4 cup blueberries fresh or frozen

Coffeecake Cinnamon Topping

• 3/4 cup almond flour
• 1/3 cup Swerve Granulated
• 1 tablespoon cinnamon
• 3 tablespoons butter melted

Instructions

• Preheat oven to 350 convection bake or bake.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add butter and mix with hands to make crumble. Refrigerate while making batter.

Make Cake

• Prepare pan. Place parchment on bottom of pan. Spray with olive oil or coconut oil baking spray.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix. (see how to complete below).
• Fill 9 inch cake pan with batter.
• Add in blueberries by hand. Mixing too aggressively into batter will result in blue batter. Don't completely bury the blueberries.
• Top with crumble.
• Bake for approximately 30 minutes. Check at 20 minutes. You will want a golden top.
• Cake done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. If cake isn't done but topping is, top with foil and continue baking until middle reaches 207 F.

Nutrition

Serving: 170 g | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Fiber: 3g

The post Low Carb Blueberry Crumb Cake appeared first on Spinach Tiger.

Although I skipped the corn starch and corn syrup to keep this sugar and grain free, the ice cream still churned beautifully, making that creamy Philly style type ice cream Jeni’s Ice Cream is so famous for.

I replaced the sugar with Swerve (use the Allulose blend if you can) and wild blueberries, Orange Oil Extract and Lavender Essential Oil. Be very cautious with lavender oil. One drop was all I needed, even if her original recipe says two drops.

Keto Wild Berry Lavender Ice Cream is Philly Style

Her ice creams are made Philly style which means cream cheese based and not custard based (using eggs). I like this style a lot. It tastes fresher, cleaner to me and is incredibly creamy. There is xanthan gum in cream cheese which helps to hold the ice cream together.

As Jeni says in her book, her recipes are flavor driven as much as they are about consistency and texture. The first thing people are usually attracted to are her unique flavors; but they leave talking about how well balanced the ice cream is.

Keto Wild Berry Ice Cream Recipe

I am so happy to have my very own sugar-free version that doesn’t feel like a compromise. This lavender blueberry ice cream high in fat, and I’m not going to lie about that, but it’s low in carbs and a keto friendly ice cream. I’ve put it in small jars, which I can freeze for portioned out servings.

You could play with this recipe by using different berries, or skipping the lavender and orange.  I use this ice cream machine.

More Keto Recipes from Spinach Tiger

• Lemon Budino
• Maple Pecan Cheesecake Bars
• Lemon Bundt Cake
• Lemon Budino
• Lemon Ice Muffins
• Blueberry Lemon Muffins
• Lemon Tart

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Wild Berry Lavender Ice Cream (Keto Friendly) Sugar Free

Wild Berry Lavender Ice Cream inspired by Jeni’s Ice Cream, sugar free, low-carb.

Course Ice Cream

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 cup wild blueberries see notes
• 1/4 cup water
• 2 tablespoons swerve
• 4 ounces cream cheese room temperature
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon xanthan gum Order xanthan gum here.
• 1 1/4 cup heavy cream
• 2 cups whole milk I use lower carb Fairlife
• 1/2 cup Granulated Swerve see notes
• 1 drop Lavender Essential Oil
• 1/4 teaspoon Orange Extract See Notes

Instructions

• Make a blueberry compote by bringing the blueberries, 1/4 cup water and two tablespoons granulated swerve to a boil.
• Simmer for a few minutes.
• Another option is to put frozen blueberries in Vitamix, when you’re ready to mix the milk, cream and cream cheese and not use compote.
• Mix two tablespoons milk with cream cheese, salt, xanthan gum until well-incorporated. I use a blender.
• Heat 1/14 heavy cream, remaining milk, 1/2 cup granulated swerve until you reach a boil. Reduce heat, continue to boil for 4 minutes.
• Remove from heat, pour into cream cheese mixture.
• At this time, add either blueberry compote or frozen blueberries.
• I like to use a Vitamix and mix the berries completely to have a smooth mixture.
• Put in a stainless bowl over a big bowl of ice to bring an immediate chill. If you put in a plastic bag, the ice cream will get cold enough to churn right away.
• You can also refrigerate overnight.
• Take through ice cream machine for about twenty minutes..
• The ice cream will will take form, but still be a little soft.
• Pack in container with parchment or plastic wrap pressed against it and freeze for four hours.
• Enjoy.

Notes

Regarding Sweetener: I recommend for ice cream using allulose blend because it doesn’t crystalize.

1/4 teaspoon Orange extract or just a few drops of Orange Oil Extract.

The post Keto Wild Berry Lavender Ice Cream Recipe (Jeni’s Inspired) appeared first on Spinach Tiger.

It’s quite the time in America, as for some feelings and displays of patriotism are not welcome. Just so you know, they ARE welcome here. Yes, we have problems and feel perhaps even anxious, angry, confused or worse… apathetic.

America is a young country with an amazing form of government run by flawed, passionate people. Fierce debate bothers some people, but it’s the allowance of such heated debate that makes this country great. I do hope you celebrate with gusto and love the freedom we are gifted to have.

The boys (the twins) are currently on a scout trip enjoying Washington D.C. and nothing is ruining their joy in our America’s capital. They just sent me a picture of the Speaker of the House’s office, and they will be touring the White House. Even though Biden may not be their guy, they are thrilled to be there and are hoping to meet him. After all, they said, he’s the president of the United States of America. If only we all could afford this grace to the side we don’t agree with and be on the side of America.

This keto mixed berry cake recipe made with juicy red local strawberries picked and sweet, organic blueberries is my way of uniting us and opening up a discussion on what liberty means to me, to you.

Pursuing Happiness with Food (that is good for you) 

My heart’s desire is liberty for all. Liberty means free from health problems caused by food. Liberty means the elimination of chronic diseases that make us more vulnerable to complications (death from viruses, colds, etc.)

But do we have to give up dessert? Not if we rethink ingredients and understand a little bit about the science of food and how the brain interprets ingredients. Fat satisfies and satiates. Sugar or highly processed carbs sans fiber does not, and actually increases the desire to repeat, because the brain says “you’re still hungry” or the pleasure is so intense from sugar, it has a drug-like affect.” Think food coma.

If you’ve been around here for any length of time, you’ve seen this blog evolve from whole foods recipes to grain free, sugar free recipes with a criteria of delicious and no compromise.

You can look around and see the many low carb recipes, the numerous amount of vegetable recipes and kitchen tested keto friendly dessert recipes that people pay money for (in my bakery). I cannot blame a failed recipe on someone who didn’t bake it right. I get immediate feedback from the public.

My Keto Bakery – Keto Classes

After perfecting grain free, low-car recipes, I  opened a home keto bakery.   

If you live in the Nashville area, I sell my baked goods, mainly to people avoiding grains, gluten, sugar and often those on low-carb and keto diets. We also teach keto baking classes. 

I’m also at a few farmer’s markets and coffee shops.

How do you make a grain free cake that tastes good?

After many tries, I believe I have a perfect base for a moist, grain free sponge cake, using the right combination of blanched almond flour, coconut flour, avocado oil, eggs and sour cream. (Sour cream can be replaced by a non-dairy sour cream or almond milk).

The consistency is similar to a sponge cake, and when baked extra minutes, forms a near crunchy top (like a muffin).

A piece of this keto mixed berry cake is high in good fat and doesn’t take you to a dark place of overeating, but brings some pleasure.

How do I Make a Keto Skillet Cake?

I used a ten inch cast iron pan to make this cake, along with a baking spray and parchment paper. You could also make a 9 inch layer cake, or a quarter pound sheet cake.

Can a Cake with Fruit Still be Keto Friendly?

Yes, strawberries and blueberries are fairly low in carbs and high in fiber. One piece of this cake is 3 net carbs.

What Sweetener do I use for a Keto Cake?

I use Swerve which I’ve written about here. Swerve makes both a granular and confectioner’s sweetener.

More Keto Summer Dessert Recipes You Might Love

• Keto Strawberry Shortcake 
• Sugar Free Cheesecake Jars with Blueberry Compote
• Keto Cheesecake with Fruit
• Lemon Blueberry Bundt Cake
• Keto Angel Food Cake
• Keto Chocolate Ganache Bundt Cake
• Keto Flag Cake

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Keto Mixed Berry Cake Recipe

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

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup Swerve Granulated
• 6 eggs
• 1/2 cup avocado oil
• 60 grams sour cream
• 1/3 cup sliced strawberries
• 1/3 cup blueberries

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together except the Swerve. Set aside.
• Mix Swerve and avocado oil.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla. Add sour cream.
• Add dry ingredients. Mix.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a quarter sheet pan or a ten inch cake pan. If you use a 9 inch
• Bake for approximately 30-35 minutes or until golden brown.

Nutrition

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

The post Keto Mixed Berry Cake Recipe appeared first on Spinach Tiger.

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

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

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

Stovetop Sugar Free Blueberry Pie Filling

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

Making Low Carb Blueberry Tart Filling Stove Top

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

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

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

Making Keto/Low Carb Tart Crust

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

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

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

Make More Sugar Free Tart Recipes

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

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Low Carb Blueberry Tart

Low Carb Blueberry Tart, Individual

Course Dessert Keto

Cuisine American

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Tart Crust Bake Time 8 minutes minutes

Servings 6 servings

Calories 200kcal

Ingredients

Almond Flour Tart Crust

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

Blueberry Pie Filling

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

Instructions

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

Low Carb Blueberry Pie Filling

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

Make Tarts

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

Nutrition

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

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

This blueberry compote is made with pears, shallots, a dash of cinnamon, a touch of rosemary, and is like a savory fruit jam. It pairs perfectly with this grilled salmon, and I’ve also used it for savory meatballs.

Why You Need this Recipe for a Savory Blueberry Compote

You need this recipe for salmon with a savory blueberry compote, because if you’re like me, you need a new way to bring salmon to the table. We eat a lot of salmon and I like to change my recipe up depending on the season. This is a perfect summer approach.

Ingredients

• Salmon
• Blueberries
• Shallots
• Pear
• Cinnamon
• Rosemary Sprig

More Salmon Dishes from Spinach Tiger

• Salmon Kabobs
• Tuscan Salmon
• Spicy Mayo Salmon
• Salmon Tacos with Mango Salsa
• How to Prepare Salmon Easily
• Salmon with Pasta

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Salmon with Blueberry Compote

Course Entree

Cuisine Italian

Keyword blueberry compote, salmon

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Salmon Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Savory Blueberry Compote

• 2 tablespoons unsalted butter
• 1 medium pear peeled, cored, finely chopped
• 1/4 cup finely chopped shallots
• 1/4 cup blueberries
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar or Swerve for sugar free
• 1/8 teaspoon ground cinnamon
• 1 tablespoon extra virgin olive oil

Salmon

• 4 salmon filets

Instructions

Compote Instructions

• Heat 2 tablespoons butter in medium pan. Add shallots, pear and blueberries until cooked through about one minute.
• Add white vinegar, sweetener, cinnamon, dash salt. Bring to boil, reduce heat to low, continue to cook for about 6-8 minutes, and mash to make a compote consistency.

Salmon Instructions

• Preheat oven to 350 degrees F. (180 C).
• Dry salmon with paper towels. Take out of fridge 30 minutes in advance if you have the time. Season with salt and pepper.
• Add a small amount of oil to a pre-heated frying pan.
• Add salmon steaks skin side down, and cook on medium for 4-5 minutes. Salmon should easily release to turn over.
• Place pan in oven for another 3-4 minutes.
• Serve with compote.

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The post Salmon with Savory Blueberry Compote appeared first on Spinach Tiger.

When I decided to partner with Minerva Dairy Amish butter, I knew exactly how I wanted to use this creamy butter. A dessert that would entertain guests, take advantage of seasonal summer fruit and show off this delicious  85% butterfat butter.

I envisioned a recipe that involved a buttery pie crust, a sheet pan, seasonal fruit and a little wow factor. The sheet pan slab pie  with fresh peaches and blueberries is a the perfect recipe to show off quality butter and make summer entertaining easy. Unlike a messy pie, a slab sheet pan, can be adorned with what guests think is fancy pie crust topping made from cookie cutters and  can be pre-cut right in the pan, making it easy for guests to grab.

Perfect for holiday entertaining, you can use the freshest fruit of the moment such as peaches, plums, berries, cherries, apricots, pears or apples. While I used fresh peaches and blueberries, you can just as easily use this same concept with apples in the fall, and change the decoration with your favorite cookie cutter.

The All Butter Pie Crust Tastes Best

There is often a controversy over the fat used for a great pie crust,  but I’m here to tell you my firm belief in using all butter. Lard or shortening will not deliver the right flavor and I don’t like them refrigerated. As crazy as this sounds, I always taste my pie dough raw, and it has to be all butter for me.

Slow-Churned Real Amish butter Makes the Best Pie Crust

Using Minerva Dairy Amish butter turns ordinary pie crust into something quite special because of the high butterfat (85%) and the extraordinary flavor that comes from slow-churning the butter in small batches. The secret to a flaky pie crust is the right ratio of flour, liquid and fat and keeping the butter very very cold and in little pieces in the dough so that when it bakes, it causes the flaky dough to rise.

Another problem pie bakers often face is how thin or thick to roll out the dough. As this is not the typical pie, I tested this three times to get that exact right measurement so you don’t have to guess. One regular pie crust recipe is not enough. Doubling it can be too much. I settled at about a 1.5 measurement using a classic quarter sheet pan that measures 13 x 9.5 x 1 inches.

Star cookie cutters turns this sheet pan slab pie into something special, perfect for summer holidays. The stars were so flaky and buttery, it was almost like a puff pastry, only much easier to make. In fact this is a very easy recipe that looks much more challenging.

Minerva Dairy Amish Butter Enjoys a Wonderful History

I have a great appreciation for small family farms. Minerva Dairy Amish butter is 125 years old, and six generations strong. The butter is made from pastured-raised cows using old fashioned churns. Minerva Dairy Amish butter is the kind of butter I could almost eat with a spoon and it makes pastry dough extraordinary.

Recipe Process for Sheet Pan Slab Pie

In this recipe for sheet pan slab pie I used peaches and blueberries. You can use all berries or all peaches, but this recipe is easily adaptable and you can use this caramelized apple pie recipe stove top filling (only double it).

If using peaches, it’s important to peel, slice and drain in a colander to extract the juice out. If using apples and peaches, I like to pour over a brown sugar, butter mixture for that extra flavor. Remember, butter is more than a fat. It’s a flavor deliverer, and the secret to good tasting pastries.

This only takes 35 minutes to bake, unlike pies that take an hour, so cooking the fruit on top of the stove first is helpful, especially if you decide to use apples.

A few tips for Making a Sheet Pan Slab Pie

• Refrigerate dough for at least one hour. I like to make pie dough the day before and wrap in plastic bag.
• Separate dough into 2 pieces before refrigeration. I will divide 1/3 for stars, 2/3 for bottom.
• Make your stars (or top decoration) first. Arrange the stars on the baking sheet on a piece of parchment paper, so you’ll know you have enough. I get 18 small stars and 15 larger stars. Cookie cutters can be found at any craft store. The dough you have left over will be just the right amount for the bottom.
• Refrigerate the stars while you’re rolling out the bottom.
• Use milk and sugar to top the stars. I do this BEFORE I place them over the fruit. The milk will aid in browning. I prefer this over egg wash.
• Bake for 35 minutes, checking at 30 minutes where you might need to cover loosely with foil for the last five minutes to avoid excess browning.
• Do not over-bake. I made this twice and both times 35 minutes was just right, but this may vary from oven to oven.
• Cool completely before cutting into squares. The fruit needs time to set.

If you do not have the quarter sheet pan, you can put into a rectangular 13 inch baking dish, but don’t bring the crust all the way up the sides.

I would love to hear from you if you make this recipe. Leave a comment and tag me #spinachtiger on my Instagram account, where daily stories show my kitchen testing.

Make these Blueberry Desserts

• Blueberry Thyme Galette
• Blueberry Crisp (GF)
• A Million Ways to Make Blueberry Pie

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Sheet Pan Summer Cobbler with Pie Crust

Summer Fruit Sheet Pan Cobbler with Pie crust, perfect for large gatherings.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

• 
  Fruit Filling

Prep Blueberries

• 2 pints blueberries
• 1/3 cup sugar may need a few tablespoons more
• squeeze lemon

Prep Peaches

• 10 peaches
• 1 tablespoon Unsalted Butter
• 2 tablespoon brown sugar
• 2 tablespoon sifted corn starch

Make Pie Dough

• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cups iced cold water 2 more tablespoons, (if needed)

Instructions

• Prepare the pie dough below first, and refrigerate for one hour, while you are preparing the fruit.

Prep Blueberries

• Place blueberries in a bowl with sugar and squeeze of lemon. Set aside.

Prep Peaches

• Peel Peaches.
• Mark peaches with x on one side.
• Submerge in boiling water for 60 seconds.
• Cool, Peel. Slice.
• Put one tablespoon butter in frying pan with 2 tablespoons brown sugar.
• Put peaches in brown sugar butter, toss gently. Add 1 tablespoon corn starch.
• Set in colander to drain.
• PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk or do this with your hands.
• Cut butter into flour mixture. Use a kitchen aid mixer or large food processor.
• You can, however use a pastry cutter and mix butter into flour by hand, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.

Preparing Slab Pie

• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the stars and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange the blueberries and peaches in the pan.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar.
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

The post How to Make Sheet Pan Slab Pie with Fresh Peaches and Blueberries appeared first on Spinach Tiger.