I could never figure out how my mom made her sweet potatoes until I had her come over and make them in front of me. I remember that day so clearly, because she lit up with excitement getting to share this. Now that she’s gone, I realize how special that day was. She was the queen of comfort food and had no problems dowsing the sweet potatoes with maple syrup, orange and apple juice and brown sugar.

I’m thrilled to say I was able to make a very similar dish, only sugar free/

Stove Top Sweet Potatoes

• Sweet Potatoes
• Sugar Free Maple Syrup (I use Choc Zero)
• Orange or Orange Zest
• Lemon
• Cinnamon
• Cinnamon Sticks
• Black Strap Molasses

It’s not a complicated recipe but a very delicious one. She surprised me by telling me we don’t need to turn on the oven. These are stove top sweet potatoes. How did I not know that? The good news here is that you can make these at the last thirty minutes while the turkey is taking up the oven.

How to Cut Sweet Potatoes

The first thing you have to do is peel the potatoes and cut them into discs. I cut them completely differently here, but you can do it either way. I tend to think her suggestion of discs is a better idea, because you can cut them more evenly.

If you are making these for a big dinner like thanksgiving, you can peel and cut them ahead, stick them in a plastic bag and refrigerate.

I did not use erythritol for this recipe because Choc Zero Maple Syrup is a better choice. I also used a small amount of black strap molasses to take the place of the brown sugar. Orange, lemon, and cinnamon sticks add brightness and flavor.

If you’re not familiar with Choc Zero, they make all kinds of amazing sugar free products, which is why I chose to be an affiliate earning a small commission. Their chocolate chips and maple syrup are my two favorite products and I use them in my keto bakery because they are sugar free and low carb.

If you don’t want to use a whole orange (because of the sugar), you can use just the orange zest.

If you have sweet potatoes left over, make some grain free sweet potato biscuits.

Can You Freeze Cooked Sweet Potatoes?

Yes, you can place the cooled sweet potatoes in a bag and freeze for up to 3 months.

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Sugar Free Orange Maple Sweet Potatoes

Sugar Free Stove Top Sweet Potatoes made with with butter, orange and cinnamon.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 sticks butter
• 1/4 cup sugar free maple syrup I use Choc Zero
• 1 teaspoon black strap molasses
• 1/2 teaspoon freshly ground nutmeg
• 1 teaspoon cinnamon
• 4 large sweet potatoes peeled
• 1 large naval orange cut into 4 pieces
• 1/2 lemon
• 2 cinnamon sticks
• 1/2 cup water more If needed
• 1 teaspoon salt
• black pepper

Instructions

• Cut peeled sweet potatoes across into 1/2 discs.
• Add In sugar free maple syrup
• In a dutch oven (large enough to fit all sweet potatoes), melt the butter with black strap molasses. Add cinnamon.
• Add in sweet potatoes.
• Squeeze oranges over potatoes. Put orange skins in pot.
• Season with salt and pepper.
• Add in cinnamon sticks, nutmeg, and water. You will need to judge how necessary adding liquid is.
• Cover and cook on low heat for about an hour, stirring every ten minutes or so.

The post Sugar Free Orange Maple Sweet Potatoes appeared first on Spinach Tiger.

Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.

The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.

German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.

It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.

Make this a special occasion option, but it should work just fine for the low-carb diet.

How many does this cake serve?

This cake recipe serves 12 and will make a triple layer six inch cake or a double layer 8 inch cake.

Make a Double Layer Keto German Chocolate Cake

If you want a double-layer 9 inch cake, you can follow below. Or use the recipe below and make a double 8-inch cake.

To Make a double layer cake use these measurements.

• 336 grams almond flour (3 1/2 cups)
• 45 grams coconut flour (3 tablespoons)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup cocoa powder
• 1 1/2 cups granulated swerve (powdered erythritol)
• 3/4 cup avocado oil or olive oil
• 9 eggs
• 6 tablespoons sour cream
• 3/4 cup boiling water
• 1 1/2 teaspoons vanilla

What is the history of German Chocolate cake?

It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.

What makes German Chocolate Cake German Chocolate cake?

It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly,  I used Good Earth Golden Sweetener, heavy cream, and unsweetened coconut. Or you can use Swerve brown sugar. You can find out more about Swerve, a powdered erythritol here.

Options for Brown Sugar

• Choc Zero Maple Syrup – 1 tablespoon and use regular swerve.
• Black Strap Molasses – 1 teaspoon and use regular swerve. 
• Whole Earth Golden (found at Costco) has been my go to lately for brown sugar replacement).

One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.

Keto German Chocolate Topping

The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together. I mix my cream and egg yolks together first. I  have never had my topping curdle. 

I need to say this again USE COLD BUTTER or your frosting will not work.

Make Keto German Chocolate Cupcakes 

I sell these in my keto home bakery. Here is one of the responses I got back from a customer.

“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.

“This is my favorite cake that I buy from you.  I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).

I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.

More Keto Cakes from Spinach Tiger

• Keto Carrot Cake with Cream Cheese Frosting
• Keto Chocolate Birthday Cake
• Keto Red Velvet Naked Layer Cake
• Keto Naked Lemon Cake with Lemon Cream Cheese Frosting
• Keto Ding Dong Cake
• Keto Birthday Cake (Yellow Cake, Chocolate Frosting)

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Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).

Course Keto Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 230 grams almond flour See blog post for double layer measurements.
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder optional
• 1 cup granulated Swerve
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoons vanilla
• 4 tablespoons sour cream

German Chocolate Frosting

• 1 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
• 12 tablespoons cold unsalted butter (MUST BE COLD) cut into large pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup unsweetened coconut
• Kitchen Tools
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
• Grease pans with avocado oil or baking spray. I like to use parchment rounds.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
• Beat eggs until frothy about two minutes.
• Stream oil in. Add Swerve.
• Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
• Add in sour cream to cocoa mix.
• Add vanilla to cocoa mix.
• Add cocoa mix to mixer (egg mixture).
• Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
• Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
• Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.

German Chocolate Topping

• Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
• Make sure your butter is cold and cut I can't repeat this enough times.
• Cut butter into 8 pieces. Place back in fridge to keep cold.
• Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
• Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
• Remove from heat. Stir in vanilla. Add in coconut and pecans.
• Wait about twenty minutes for topping to cool. Put plastic wrap over while cooling.Pour over cooled cakes.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 

 

 

 

 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g

The post Keto German Chocolate Cake appeared first on Spinach Tiger.

These are very popular in my home keto bakery and for good reason. Full of maple flavor and chopped pecans, topped with a maple glaze, it’s tastes like breakfast and is perfect warmed up.

Keto Maple Pecan Muffins for a Pancake-Like Breakfast

You can make 12 at a time and freeze for your next 12 mornings. All you need to do is microwave for a muffin that tastes like pancakes with maple syrup.

My Secret for the Best Maple Flavor 

The good news about these maple pecan muffins is that they are easy, keto friendly, gluten free and sugar free. My secret to these is using Choc Zero sugar free maple syrup. If you don’t have access to that, you could use maple extract for that maple flavor. The syrup is sugar free, non-gmo, soy free and gluten free.

My Basic Keto Muffin Base

This muffin base makes all kinds of yummy keto muffins. If you add blueberries to each muffin, you have blueberry pancake muffins.

I use almond flour, coconut flour, sour cream, xanthan gum (to hold the cake together), granulated Swerve, baking powder and salt as a muffin base.

To flavor the muffin base,  I added the maple syrup and to add texture I added chopped pecans. You can roast the pecans for about three minutes to increase the flavor. There is no need to add vanilla when adding maple syrup or maple extract. This is the same basic base I use for all my keto muffins, changing flavors and fruits.

Make Keto Muffins Dairy Free

I use sour cream and almond milk, but a reader told me that using coconut cream instead works wonderfully. I would use 3/4 cup to 1 cup. As far as topping these muffins, instead of butter you could sprinkle with Swerve Confection’s Sweetener or drizzle Choc Zero Maple Syrup.

Swerve: My Favorite Sugar Free Sweetener

I use Swerve, a powdered erythritol, which comes in both the granulated form used in the muffin and the confectioner’s form used for the glaze.

Why are my cupcake liners different?

I use these liners in my keto bakery. They are so great when frosting because you can space out the frosting with each bite. You can use regular liners or order these, but they do come in packs of 200.

More Keto Muffins from Spinach Tiger

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Keto Maple Pecan Muffins

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

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated
• 1/2 cup unsalted butter can use avocado oil
• 5 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened
• 2 tablespoons Choc Zero Maple Syrup or 1 teaspoon maple extract
• 1/2 cup chopped pecans

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 2 tablespoons Choc Zero Maple syrup or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• If using butter, mix butter with Swerve for about three minutes. If using avocado oil, mix with sweetener.
• Add eggs and mix well for three minutes.
• Add sour cream and almond milk.
• Add Choc zero maple syrup. If you don't have that, add maple extract.
• Gently mix in the dry mixture, followed by pecans. (Save a little pecans for garnish if desired).
• Spray muffin liners with a gluten free baking spray.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and Choc Zero Maple Syrup together, stirring until all in incorporated. Immediately spoon on muffins.
• Garnish with chopped pecans if desired.

The post Keto Maple Pecan Muffins with Maple Glaze appeared first on Spinach Tiger.

Tired of the same old recipes, spoon some bacon jam on your veggies, your seafood and your eggs. Add to your salad dressing, your pureed soups like butternut squash or broccoli basil. 

Add to your burger with a dollop of peanut butter and you’ll thank me all day long, That really is wild taste fest!

Add to your grain free biscuits or dollop on your keto pancakes or keto dutch baby. This would be so good in meatloaf!

The important thing is to keep your food life interesting enough to not fall off the food plan that you know loves you back the most. Anytime I  indulge on a special occasion and over-eat (especially carbs) I  feel it and realized I  have not exercised enough self-care.

Sugar is a special culprit that attacks my brain, as do heavy carbs. We recently had a birthday feast and I  way overdid my splurge.  The next day I had serious brain fog? Thankfully, we immediately ate light the next day ordering poke bowls for dinner. My way back is always to immediately go back to a food plan that works for me.

Ingredients for Sugar Free Maple Bacon Jam

• Bacon
• Shallots
• Butter
• Sugar Free Maple Syrup (Choc Zero)
• Swerve (why I use Swerve read here)
• Black Strap Molasses
• Apple Cider Vinegar
• Grain Mustard/Dijon Mustard

What you can do with maple bacon jam is endless and I’m sure you have even better ideas than I  do.

What is Choc Zero?

I am an affiliate (earning commission) with Choc Zero, a company that provides many wonderful sugar free, low carb products. I use their chocolate chips for my keto chocolate chip cookies. I especially like their maple syrup, which I have used in my maple pecan muffins and I use in this recipe.

Add Sugar Free Maple Bacon Jam to these Dishes

• Steak Burgers
• Butternut Squash Soup
• Kale Salad with Sweet Potatoes
• Shaved Brussels Sprouts Salad
• Grain Free Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Pancakes
• Grain Free Dutch Baby
• Grain Free Pumpkin Dutch Baby

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Sugar Free Maple Bacon Jam

Maple Bacon Jam recipe and how to use it.

Cuisine American

Keyword bacon jam, maple bacon jam, sugar free bacon jam

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Servings 24 Servings

Ingredients

• 1 pound bacon
• 1 tablespoon butter
• 2 shallots
• 1 tablespoon grainy mustard
• 1 teaspoon black strap molasses
• 2 tablespoons Swerve granulated
• 1 tablespoon apple cider vinegar
• 2 tablespoons choc zero maple syrup or your choice of sugar free maple syrup
• 1 cup water
• Dash salt

Instructions

• Cut bacon into very small pieces. Fry until crispy. Drain. Set aside.
• In separate pan, melt butter and sautè diced shallots until softened.
• Add everything except water and bacon. Stir and cook for five minutes.
• Add bacon and water.
• Cook on very low for 45 minutes.
• Keep in refrigerator.

The post Sugar Free Maple Bacon Jam (Keto/Paleo Friendly) appeared first on Spinach Tiger.