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.

Recipes You Might Love

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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.

This Christmas apple cranberry slab pie reminded me of the flavor profiles on the show.  The cranberries add a necessary tang to all the sweet and combine beautifully with the apples.

I’m not new to slab pies, as I made a summer version with blueberries and peaches here.

The key to this Christmas pie is flavors and cooking down the apples with butter, cinnamon, orange zest, vanilla, cardamom, and nutmeg. You can choose to mix it up anyway you like, but keep the cinnamon!

Pushing the flavors of old time Christmas, the cranberries do their job.  I used two kinds of apples. The granny smith which cooked down, yielding a lot of juice. To those I added 3 gala apples which don’t cook down in the same way.

This is the first time I’ve mixed my apples, and I rather like it. Gala apples are usually my apple of choice because they keep some of their crispness. You can mix up your apples (see notes in recipe).

The filling for the apple cranberry slab pie is absolutely delicious.

It tastes like an old fashioned pie you might eat in Europe, so rich in flavors.

I trimmed the dough around the sheet pan, but you could do something more decorative if you choose. I felt I had enough dough and the corner pieces would have too much.

Blind bake Apple Cranberry Slab Pie for 15 minutes. 

Since my apple filling was pre-cooked, I blind-baked the bottom crust for 15 minutes to ensure it remain crisp when cut. It worked perfectly, and there was no soggy bottom.

Use any cookie cutters you like. I like these Christmas cookie cutters.

This is the perfect crowd pleaser. Pre-cut into squares in the pan before serving. This pie also freezes well.

I’ll be adding this to my Apple Desserts with Decorative Crusts

Summer Slab Pie Here

More Apple Recipes from Spinach Tiger

• Pennsylvania Dutch Apple Pan Dowdy (Gluten Free)
• Bourbon Caramelized Apple Hand Pie
• Low Carb Apple Upside Down Cake
• Caramelized Apple Tart with Stove Top Brown Sugar Apple Filling
• Keto Apple Muffins

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Apple Cranberry Slab Pie

Winter Apple pie with cranberries baked in a sheet pan.

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

Apple Cranberry Pie Filling

• 8 apples
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/2 cup fresh cranberries can sub with raspberries
• 1/3 cup brown sugar may need a few tablespoons more
• 1/2 orange for juice and zest
• 4 tablespoons Unsalted Butter
• 3/4 cup sugar (See Notes)
• 1/2 orange
• 2 tablespoons sifted corn starch
• 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 cup iced cold water 2 more tablespoons, (if needed

Instructions

• Make Pie Dough below first and refrigerate for one hour while making apple filling.

MAKE APPLE FILLING

• Peel and core apples. Y≈
• Slice apples about 1/4 inch thick.
• Zest orange and juice orange.
• Put 4 tablespoons butter in frying pan with 2 tablespoons brown sugar.
• Toss apples with sugar, juice of half orange, orange zest. Add 1 tablespoon corn starch.
• Cook apples and cranberries on top of stove on low in large frying pan, until somewhat softened. The granny smith apples will cook down more than the gala apples. There will a lot of liquid, after about 15 minutes.
• Drain liquid and use in another recipe.
• MAKE 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 and do this with your hands.
• Cut butter into flour mixture. I prefer my kitchen aid mixer but a food processor works well too
• You can, however use a pastry cutter and mix butter into flour, 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.
• 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 cut outs 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 apples cranberry mixture.
• 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.

Notes

Apples: I mixed my apples, but you can use all gala which stay a little crisper and require less sugar. If you use all granny smith apples, you will need all the sugar. Taste filling as you go, since it’s cooked stovetop. 

The post Christmas Apple Cranberry Slab Pie appeared first on Spinach Tiger.

The beauty of this cookie is how thin and crisp it is, which makes it so addicting. I haven’t yet met a person who eats just one and can stop.

My Aunt Rita was the only one in the family who made made them and I still have her handwritten recipe. I combined it with a recipe I found in an Amish cookbook, Cooking from Quilt Country by Marcia Adams.

It’s the only recipe I’ve seen that separates the eggs and  beats the egg whites stiff. You must use real butter, no substitutes, which is funny because my Aunt Rita hated butter, and the only time of year you could find butter at her house was when she was making sand tarts.

The sentimentality goes deep for me. Her son, Sam, my closest cousin was like a big brother to me. He passed away at 42 and left me everything including this book. I can actually remember the day he bought the book and showed it to me. He was very influential in how I view food.

It was years before I delved into the book, but it’s quite marvelous, highlighting all the regional dishes I grew up eating, and the type of cooking that has enjoyed a renaissance. I can’t bake these cookies without thinking about both of them, and I will pass this down to the children in my life, which is why I made a video.

Pennsylvania Dutch Sand Tarts Must be Rolled Very Thin

A very simple cookie, but one not so easy to get exactly right, as they must be rolled quite thin. The cookies are challenging only in getting them thin enough; otherwise it’s an easy cookie dough to make, but they must be made the night before and refrigerated.

It’s very tricky to send cookies out of town and keep them from going stale. I used cylinder tins and made a cookie that the recipe says will keep indefinitely.

You will want a lot of different cookie cutters.

I made these for Thanksgiving, and used a maple leaf cookie cutter and placed a pecan in the center. For Christmas, you might see them just like this, or you might see them with colored sugar.

I Grew up Eating Pennsylvania Dutch Sand Tarts Every Christmas

When I mention sand tarts to people who know and understand the regional component, they get excited and plead with me to make them a batch. I hope you and your family will enjoy this long time Pennsylvania Dutch Christmas tradition.

You will have to hide the cookies though, because they are so thin and crisp, it’s easy to eat a dozen at a time. This was the first time I’ve made Pennsylvania Dutch sand tarts and now I’ll be making them every year.

Tell me about your food traditions at the Holidays. Do you have a recipe that’s been passed down and have you ever heard of Pennsylvania Dutch Sand Tarts? I put a lot of baking and cooking posts on Instagram and Pinterest.

Family Italian Christmas Cookies from Spinach Tiger

• Chocolate Biscotti
• Lemon Almond Biscotti
• Cucidati (Italian Fig Cookie)
• Ricotta Cookie
• Date Cookies

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Pennsylvania Dutch Sand Tarts

A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Author Angela Roberts

Ingredients

• 1/2 pound butter softened (no substitutes)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs separated
• 3 cups all-purpose flour

Topping

• 1/4 cup sugar mixed with 3/4 teaspoon ground cinnamon
• 1 egg beaten
• 4 cups whole pecans although I didn’t use that many

Instructions

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

The post Pennsylvania Dutch Sand Tarts, an Amish Christmas Cookie appeared first on Spinach Tiger.

Perfect Gluten Free Cake Recipe

Years ago I did my best to make gluten free cakes with rice flour and tapioca flour. These are difficult flours to bake with and often turn out gooey and or dense. Once I discovered a balanced combination of almond flour and coconut flour I never went back. Rice and tapioca flour also spike blood sugar and I encourage you to read this article on the diet differences.

Ingredients for Gluten Free Apple Muffin Recipe

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

Topping for Muffins

• Butter
• Swerve Confectioner’s
• Maple extract (optional. Can use vanilla)

Cinnamon is a must, but cardamom is optional and go light. Cardamom is a spice that can add to the flavor profile or apple or pear recipes.

What Apples are Best for Apple Muffins

I like to use Fuji or Gala Apples. Granny Smith are also used a lot in baking, but I don’t want to add more sweetener. Use whichever you like, but stay away from red delicious.

I’ve chosen not to make this recipe “keto” or low carb, even though we don’t use enough apples. I’ve seen other keto bloggers have recipes for apple crisp using zucchini, not apples and that seems odd to me. One large apple (which is all you need for this recipe) is 31 carbs, 26 net carbs, which means each muffin has under 3 carbs of fruit.

This depends on how many macros you are counting or eating otherwise. If you are eating just a 1/12th of an apple, or even 1/4th of an apple and it’s Fall, go for it. This small amount should not kick you out of ketosis. Only you can decide what is right for you. I know I post a lot of keto friendly recipes and some people will object to eating anything with any amount of apple. In that case, check out my many other keto muffins.

More Keto Muffins

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Low Carb Apple Muffins

Low carb, gluten free, sugar free with apples and cinnamon.

Course low carb muffins

Cuisine American

Keyword apple muffins, keto muffins, low carb browines

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Apple Mixture

• 2 tablespoons butter
• 1 large apple chopped
• 1/2 teaspoon cinnamon
• 1 teaspoon blackstrap molasses
• 1 teaspoon lemon juice

Dry 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
• 2 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated or erythritol of choice

Wet Ingredients

• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened

Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• No need to peel apples. Cut into small cubes, sauté in butter, with cinnamon and black strap molasses. Make batter while apples are cooling.
• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs for about 4 minutes in mixer or with hand mixer.
• Stream in oil.
• Add Swerve or Erythritol of choice.
• Shake sour cream, milk and vanilla in jar. Add to batter.
• Gently mix in the dry mixture.
• Stir apples into mixture.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter, stirring until all is incorporated. Immediately spoon on muffins.

The post Low Carb Gluten Free Apple Muffin Recipe appeared first on Spinach Tiger.

I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

Note: This is a repost from five years ago, and I’ve added a gallery with links to more keto breakfasts like keto waffles and keto pancakes.

Gluten Free Dutch Baby without Gluten Free Flour

Many gluten free recipes use a base of rice flour. While I do have some gluten free recipes using the gluten free flour that are great like my gluten free biscuits, which tastes just like the Southern biscuit people miss,  most of my gluten free recipes are now made with almond flour, which yields a much better crumb.

While most of my recipes now use Swerve or Powdered Erythritol for a sweetener making them keto friendly, you can use sugar in the same recipes.

This gluten free dutch baby (a baked German pancake) is flavored with cinnamon, orange zest and topped with a sweetened cinnamon orange butter. It’s truly divine, and reminds me of crepes suzette. You can take this recipe a step further and top with some warmed cream cheese frosting (recipe here).

You might be wondering how any of this can be gluten free and keto, but it’s one of easiest of the keto recipes that uses almond flour and coconut flour.

The orange zest really drives the orange flavor without using orange juice which can be too sugary. You could also use orange extract.

What is a Dutch Baby?

A dutch baby is a German pancake that is baked in a skillet. As it bakes, it puffs up and is then ready for butter, glaze or fruit.  I’ve made an apple dutch baby here and a sausage dutch baby here with all purpose flour, but they could easily be adapted with grain free flours. I’ll come back and do that in another post.

My first gluten free, keto dutch baby was posted here and it’s the result of four separate tests to get that just right mixture that wasn’t eggy. After that I jumped over to a keto savory dutch baby made with cheddar and bacon. In the Fall, I made a keto pumpkin dutch baby that has made heads turn.

How to Make a Gluten free Dutch Baby

I used two grain-free flours in this grain-free, gluten free dutch baby recipe, almond flour and coconut flour to get the taste I was looking for. If you follow me on instagram I told you that I was going to test and retest this recipe until I got a recipe worthy of sharing.

The orange cinnamon butter is inspired by the butter cakes I make for my bakery. It’s a very forgiving butter. You can add in a squeeze of orange, a dash of cinnamon, swerve. I use a ratio of one tablespoon butter to one tablespoon of swerve.

Sugar Free Cream Cheese Glaze  

If you don’t want the orange butter, you could top with some cream cheese glaze. I basically warmed up my cream cheese frosting. I like when there is a lot of fat in a swerve recipe. If I make an orange juice glaze, it’s mostly all swerve and too sweet, which is why a cream cheese frosting glaze works so well.

I used this recipe but in a much smaller batch.

Posts You May Love from Spinach Tiger

• Grain Free Gluten Free Dutch Baby with Berries
• Grain Free Gluten Free Pumpkin Dutch Baby
• Grain Free Savory Dutch Baby with Bacon and Cheddar
• Keto Pancakes
• Keto Waffles
• Dairy Free Keto Waffles

Why I use Swerve as a sweetener.

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Grain Free Orange Cinnamon Dutch Baby

Grain Free, Gluten Free Orange Cinnamon Dutch baby made with almond flour.

Course Breakfast

Cuisine American

Keyword grain free dutch baby, keto dutch baby

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 230kcal

Author Angela Roberts

Ingredients

Orange Cinnamon Dutch Baby

• 1/3 cup fine blanched almond flour
• 1 tablespoon coconut flour
• 1 teaspoon cinnamon
• 3 extra large eggs
• 1 teaspoon baking powder
• 1/2 cup sour cream can do half sour cream, half milk
• 1 tablespoon Swerve Granulated
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract Order Here

Orange Cinnamon Topping

• 1/4 teaspoon orange extract or some orange zest
• 2 Tablespoons Swerve Confectioner's
• 2 tablespoons butter
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 425 degres F.
• Mix all dry ingredients together, making sure baking powder is thoroughly mixed. If using orange zest, add now.
• Add eggs and sour cream and extracts.
• Once incorporated, add vanilla.
• Melt butter in cast iron skillet in oven until butter is bubbly.
• Pour mixture into pan and shut oven.
• Bake 13 to 17 minutes until the center is springy.
• While baking, gather ingredients together for butter topping. Heat in small saucepan. Pour over dutch baby.

Video

Notes

If you have medium to large eggs, use 4 eggs.

The nutrition values are for the dutch baby, but do not include the toppings. 

 Serve with Choc Zero Maple Syrup. I’m an affiliate and earn a small commission. You get 10 percent off using my code: SpinachTigerhttps://www.choczero.com/?utm_campaign=5c&utm_source=leaddyno&utm_medium=affiliate#

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Sodium: 133mg | Fiber: 2g | Sugar: 1g

The post Gluten Free Dutch Baby-Orange Cinnamon Butter appeared first on Spinach Tiger.

When I think of Christmas cupcakes, one of the flavors that jumps to mind for me is spice cake. Cold weather welcomes warm flavors and spices such as cinnamon, ginger, cloves, and cardamom. This is extra delicious with a cream cheese frosting.

This is very similar to our keto spice bundt cake and uses my mainstay ingredients for a perfect cake texture.

We have made over 20,000 cupcakes in the last five years and think we have our keto cake texture down. We’ve perfected our cake batter. It is fluffy, moist and flavorful. The 1/2 cup coconut milk will be enough liquid, but the batter will still be thick.

Versatile Recipe

You can make cupcakes or a six inch triple layer cake with this recipe. If you do the triple layer cake, you will want to make double cream cheese frosting.

Ingredients for Keto Spice Cupcakes

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Cinnamon
• Cloves
• Allspice
• Ginger (fresh if you have it)
• Nutmeg
• Cardamom
• Vanilla
• Maple Extract

Keto Maple Cream Cheese Frosting

• Butter
• Cream Cheese
• Swerve Confectioner’s
• Vanilla
• Maple Extract

One thing that makes these cakes look more festive is to sprinkle some confectioner’s sugar over the top.

Tips for Maple Cream Cheese Frosting

This is something I’ve learned owning a keto bakery. American buttercream is very difficult to make in the winter, as the butter is often too cold, even when left out of refrigerator for 24 hours. Putting butter in microwave can be very tenuous because if the butter gets too soft or melty (broken), you can’t use it. It will never recover for the proper structure of buttercream.

GREAT TIP for Buttercream. Use a large stainless bowl with hot water. Place your butter in another bowl and put in on the hot water. Beat butter for about ten seconds. Remove the butter as soon as you see it’s softening. You don’t want it to melt. I was recently teaching a class and the butter had been out for 48 hours and was still too hard. This worked like a charm.

Great Tip for Cream Cheese Frosting: I will put the cream cheese on a plate and microwave for about ten seconds. Also, beat on a LOW speed (I use 2 out 6).

Extracts: Always start slowly and add more as necessary to taste.

Variations: Instead of maple extract, try orange extract, which goes great with spice cake.

MOST IMPORTANT: I use a food thermometor. I have found that getting the cream cheese and butter to the same temperature really matters. I have had to discard cream cheese frosting in the past for not mixing well or being too grainy.

How to Tell When Cake is Done

Never listen to the toothpick coming out clean tip. That doesn’t work with almond flour baking. Always be prepared to take the cakes temperature. Cake is done at 210 degree F. I will take my cupcakes or cakes out when the center reaches 207. This never fails me and as a bakery owner, I can’t risk the cake being unbaked in the center.

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More Recipes You May Love

• Keto Spice Bundt Cake with Cream Cheese Glaze
• Keto Spiced Pear Cheese Cake Bars
• Keto Christmas Coconut Cupcakes
• Keto Chocolate Peppermint Cupcakes
• Keto Raspberry Cheesecake
• Keto Sugar Cookies

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Keto Spice Cupcakes with Cream Cheese Frosting

Keto Spice Cupcakes with Cream Cheese Frosting

Course Low Carb Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Frosting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 375kcal

Author Angela Roberts

Ingredients

Spice Cake Ingredients

Dry Ingredients

• 260 grams blanched almond flour 2 1/4 cups approx.
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum see notes
• 1/2 teaspoon sea salt
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger or 1/2 t freshly ground ginger
• 1 teaspoon cardamom
• 1 dash freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg

Wet Ingredients

• 1/2 cup avocado oil See notes
• 1 cup Swerve Granular Sweetener
• 6 extra large eggs room temperature
• 2 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup unsweetened coconut milk

Cream Cheese Frosting

• 1 cup butter room temperature. Notes in blog post
• 8 ounces cream cheese room temperature. Notes in blog post
• 1 cup Swerve Confectioner's sifted
• 1 teaspoon vanilla extract
• 5-6 drops maple extract to taste
• dash sea salt

Instructions

Grain Free Spice Cake Instructions

• Preheat oven to 350 degrees F. 180 C.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix spices together. Add to dry ingredients.

Wet Ingredients

• Whip eggs for 4 minutes.
• Stream in avocado oil.
• Add Sweetener.
• Add sour cream and milk.
• Add vanilla extract
• Add dry mixture.
• Mix until just mixed on medium.
• Makes 12 large cupcakes or a triple six-inch cake. You will need more frosting for a layer cake, but I recommend thin frosting layers.
• Bake at 350 for 18-20 minutes or until internal temperature reaches 207 degrees.

Cream Cheese Glaze

• Whip butter for five minutes.
• Add softened cream cheese. IMPORTANT: Make sure cream cheese and butter are same temperature or they may not mix well.
• Add vanilla, maple extract.
• Add Confectioner's Swerve a little at a time.
• Add salt.
• Add heavy cream as needed to get the consistency you want. You can also add hot water if you don't want to add in heavy cream, but do so a tablespoon at a time. You can also warm the glaze to make it easier to pour.

Notes

Net Carbs: 2 per slice, considering 12 servings.

Xanthan gum holds the cake together. You can leave out, but cake will not hold as well. 

Cream Cheese and butter should be at same temperature 68-70 degrees F. Otherwise they may not mix well. See notes in blog post.

 

Nutrition

Serving: 1of 12 | Calories: 375kcal | Carbohydrates: 8g | Protein: 9g | Fat: 35g | Fiber: 4g

The post Keto Spice Cupcakes with Maple Cream Cheese Frosting appeared first on Spinach Tiger.

“I never thought I could fight for anything until there was something I really wanted. Once I found something I wanted badly enough, I never gave up.“

This is clearly one of those times where my husband wanted something badly enough. You see, I’m not a chili fan. I have made many bean soups and much white bean chicken chili, but not the kind he likes. He is like most people in the world, at least in America, as he  can’t go through a winter without having a huge pot of it on the stove at least once. He wanted it.

He learned to make it so well that his five minute, five hour five bean chili has totally won me over.

Yesterday I decided to pay attention to what he did. Right in the beginning I was in disagreement. Why so many different beans? Why not cook the onion first. Why an orange bell pepper? (Of course, being a smart wife, I kept my why’s to myself). He had well thought out answers for my questions. The onion needs to melt into the chili on its own. The orange bell pepper lends sweetness. He spoke like an expert, and I was satisfied.

Why, why, why ended at the dinner table with more, more, more. I sent a bowl home with a friend who can be a picky eater and honest about it. She texted me “this is so good, I can’t stop eating.”

This chili is creamy due to the masa he sprinkled in and the long long cooking time. He cooked it for 7 hours, but says five hours is enough to get that creamy consistency. The meat mixture was interesting, The pork and beef added flavor, and the turkey helped to cut the fat. The orange bell pepper was sweet and the dash of cinnamon was genius. The prep time is really five minutes, if you can chop fast. There is almost no hard work outside of opening several cans.

Usually, Spinach Tiger doesn’t cook from too many cans, and one could make this with dried beans, but that would take a long time and is not necessary. It’s a matter of weighing out the decision to use dry beans as a purist, or the interest of five different kinds. I choose the five.

You can put it all in a crock pot or in a cast iron dutch oven. He made two batches and did both. If you do use a cast iron dutch oven, I recommend a heat of 300 or even less in the oven, so the heat is hitting evenly. If you keep the dutch oven on the stove, turn the heat to as low as you can get it.

I did a little bit of googling and was intrigued with chili history. An entire book or two could be written about the history of chili, the legends, the myths and the abundant number of recipes. I can’t think of a food in America that has drummed up more passion for it’s history or its varying recipes as a bowl of chili.  I imagine there have been many fights, even a few knock outs over recipes and ownership.

Where Did Chili Originate?

• The most debated fact about chile is where and how it exactly originated. It is thought to most likely have started in Texas amongst poor people who had tough pieces of meat that needed flavor and long cooking times. There was no beans at first, and in some circles, beans are still not used. The cowboys heading west gave speed and romance to its popularity.
• Chili was often made and perfected in prison. As prisoners got out, they missed the chili and would write for the recipe. Some even rated prisons according to their chili.
• There were chili queens in San Antonio, who broke the barriers of class. They would set up chili stands and cook meat  and chili peppers into a stew. People of all walks of life would sit next to each other eating a bowl of chili.

Doug’s Process and Recipe for Five Minute, Five Hour, Five Bean Chili

As far as the recipe, Doug makes it differently every time. He says that every new pot of chili  is an experiment. That’s how chili making goes. He has used all ground beef in the past, but decided on three meats this time. He has used only two or three different beans in the past, but has settled upon five kinds.

There are as many chili recipes as the cooks making them, actually more, because every chili cook has several recipes they use. That’s the beauty of chili making. He suggests always using the masa, plenty of onion, and cooking a long long time.

There are two other important topics when it comes to chili. How hot (spicy) and what bread or cracker do you have to have.

Heat is another topic altogether. He always makes two pots, a mild and a super spicy. You have to find your own level of heat. I don’t like to cry when I eat chili so I go for the mild, and he goes for the hot. Many folks like cornbread with their chili. He goes for crackers, and I like soft buttered bread. Again, chili sparks arguments, but that’s part of the fun

Two New Variations on Chili

We have two new chili recipes for you, one is a 30-minute black eyed peas and sausage chili and one is a paloe, keto friendy bean free chili!

No Beans, Made with Ground Beef, Sausage, Paleo, Low Carb, Keto, Grain Free

30-Minute Country Sausage, Black Eyed Peas Chili 

So tell me, do you have a special chili recipe, and do you like it mild, medium or super hot?

More Beans Recipes from Spinach Tiger

• Chicken and White Bean Soup
• Lentil Sausage Soup
• Cowboy Caviar Bean Appetizer
• Duck Confit wth Lentils
• Pork and White Beans

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Doug’s Cold Weather Crock Pot Chili

5 Bean, 3 meat chili with a few special ingredients, resulting in perfect creamy blend of meat, heat and beans.

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 10

Author Doug Roberts

Ingredients

• 1 can black Beans see note on beans
• 1 can kidney Beans
• 1 can cannellini beans
• 1 can red Beans
• 1 can pinto peans
• 1 ground chuck need a fatty beef
• 1 pound ground pork
• 1 extra large orange pepper can use green, or red
• 1 large can diced tomatoes petite dice is best
• 2 large onions diced
• 1 red chili pepper seeded and diced (or any pepper of your choice)
• 1 chili starter mix option or the following seasonings:
• 3 tablespoons chili powder
• 1 teaspoon cayenne powder more or less to your taste
• 2 teaspoons paprika
• 1 tablespoon cumin
• dash cinnamon this is not in chili starter mix
• sea salt
• ground pepper
• 1 to 2 tablespoons masa use for thickness, if needed

Instructions

• Season meat with salt and pepper. Brown the meat. in small pieces in frying pan. Maintain the fat of the meat. This will add flavor!
• Rinse the beans with water to reduce the sodium; however you can put the cans in as is with the juice.
• Put in crock pot. Add tomatoes, peppers, onion and seasonings, except the masa.
• If you don’t use a chili starter kit, use the spice ingredients that followed. Taste and adjust to your own liking.
• Sprinkle the masa after the chili has cooked for 2 hours.
• Continue to cook in low setting of crock pot for 5 more hours.
• Note: It’s not necessary to cook the chili this long, but cook the chili at least four hours.
• Serve with grated cheddar cheese and sour cream, if desired. I find this chili so rich due to the masa, that sour cream isn’t necessary.
• Note on beans: You need the to use kidney beans and black beans, but feel free to mix your beans as you please.

The post Doug’s Five Minute, Five Hour, Five Bean Chili appeared first on Spinach Tiger.

This is a great option to pumpkin cakes because some people simply hate pumpkin but love sweet potatoes.

I ran out of these at my bakery and a customer was disappointed.

This low carb sweet potato cupcakes recipe uses a medium sweet potato mixed with some cinnamon and low calorie maple syrup (although you could use some maple extract instead) and a dash of nutmeg, and a squeeze of orange (if you have one).

The spices are a lot more subtle than a spice cake, but there’s just enough of a hint of spice to marry well with a cream cheese frosting.

The sweet potato can be microwaved or baked in the oven whole, cooled and then mashed with the spices and flavorings. It’s then added to my basic keto vanilla batter. This recipe will make two sweet potato loaves, a six-inch triple cake, a double 8 inch cake or 12 large muffins.

Ingredients

• almond flour
• coconut flour
• sweetener of choice (erythritol or allulose)
• eggs
• sweet potato
• baking powder
• xanthan gum
• avocado oil
• cinnamon
• coconut milk or almond milk
• tart shaped liners (for a flat cupcake)

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More Related Recipes from Spinach Tiger

• Sugar Free (Candied) Stove Top Sweet Potatoes
• Low Carb Sweet Potato Biscuits
• Keto Pumpkin Cupcakes
• Sweet Potato Sausage Breakfast Casserole
• Sweet Potato Sausage Frittata
• Kale and Sweet Potato Salad (a family favorite)
• Baked Sweet Potato Fries

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Low Carb Sweet Potato Cupcakes

Sugar free, grain free, Low Carb Sweet Potato with Cream Cheese Frosting

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• muffin tin
• cupcake liners

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Cream Cheese Frosting

• 1 cup Swerve Confectioner's Sweetener
• 1 cup butter
• 8 ounces cream cheese
• 1/4 teaspoon salt
• 3-5 drops maple extract if desired

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve granulalated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add sweet potato mixture.
• Add in dry ingredients. Mix on low until just incorporated.
• Fill each one. This is 12 servings.
• Bake for 20 to 25 minutes. Inside temperature should reach 207 degrees F.
• Cool completely. Top with Swerve Confectioner's or Cream Cheese Frosting below as an option.

Cream Cheese Frosting

• Make sure butter and cream cheese are at room temperature. You will want both to be about 70 degrees F. Whip butter first for a few minutes on low and then add cream cheese half at time. Add extracts and salt. Keep on low. Don't over-mix or frosting can get grainy.
• Top cupcakes with frosting. Keep refrigerated. These freeze really well. To defrost, put in the refrigerator a day ahead. Or, if you want to eat right away, set out on counter for about an hour.

  You can also freeze the sweet potato cupcakes without frosting, but don't stack without putting parchment between them.

Notes

NET CARBS: 2 

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

Orange extract: You can use a squeeze of orange or some orange zest if you don’t have extract. 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Low Carb Sweet Potato Cupcakes appeared first on Spinach Tiger.

Today, I took it up a notch but adding a crumb coating made from almond flour, swerve sweetener, butter and cinnamon.

I like to first make a basic vanilla butter cake and add fresh peaches, vanilla extract and a little bit of cinnamon. The topping gives these muffins that extra crunch.

Why I Love This Low Carb Peach Crumb Muffin Recipe

First of all I love peaches, especially since they are quintessentially summer, sweet and refreshing. The peaches mix well with a vanilla based batter, and this crumb topping adds just the right amount of crunch and cinnamon. It’s the perfect summer muffin.

What Sweetener do I use for Low Carb Peach Muffins?

I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.

How to Peel Peaches

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

Make this in a Skillet

I love the idea of skillet muffin cake like this one. If that’s you, just half the recipe, and bake a little longer.

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More Low Carb/Keto

• Cinnamon Coffee Cake
• Blueberry Crumb
• Peach Cake
• Peach Muffins

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

Keyword grain free muffins, keto muffins, low carb muffins, peaches

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches

Dry Ingredients

• 260 grams almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup Granulated Swerve (Powdered Erythritol)

Wet Ingredients

• 1/2 cup avocado oil can use melted butter
• 6 eggs
• 4 tablespoons sour cream 60 grams
• 1/3 cup almond milk
• 1 teaspoon vanilla extract

Crumb Topping

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

Instructions

• Please read through the recipe, set out all ingredients.
• Preheat oven to 350 degrees F, 180 C.

Peel Peaches

• Cut an x on each peach end. Place in boiling water for one minute.
• Cool. Peel peaches and chop into small pieces. Set aside.
  

Batter

• Beat eggs in mixer.
• Stream in oil.
• Add Swerve (or sweetener of choice).
• Add sour cream.
• Add vanilla.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Fill muffin tins. An ice cream scoop works well with this kind of batter, which will be thick. If you think it's too thick, you can thin it a little with the almond milk.
• Add chopped peaches to each muffin. Top with crumble.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Crumb Topping

• Melt butter. Add in almond flour, sweetener and cinnamon. Use hands to crumble.
  

Nutrition

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

The post Low Carb Peach Crumb Muffin appeared first on Spinach Tiger.