Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

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. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.

There are two kinds of blackberries with many varieties.

Blackberries that grow wild on thorny bushes and are a bit hard to eat, and the thornless blackberries cultivated especially for markets and grocery stores.

The triple crown blackberry variety produces large fruits on vigorous plants with a delicious flavor and is just one of the types of thornless blackberries grown today. This is the kind you most likely purchase in the store or market.

Interesting Facts about Blackberries

• Blackberries are thought to have been around in North America, South America, Asia and Europe for over 30 million years. They do not grow native in Australia, but you can now find them there. However, you will not find a single blackberry in Antartica.
• Blackberries have been used for medicinal purposes by the Greeks and Romans, as well as for dyes.
• Early Christians associated blackberry juice with the blood of Christ and the thorny bushes with the crown of thorns.
• Blackberries also appear as ingredients for the occult, but I’d rather not think about that one.

Blackberries are a super food.

Blackberries are considered super healthy, as each little compartment is full of antioxidants, boasting brain health, oral health, high in Vitamin C, Vitamin K and Manganese. 

Ingredients for Blackberry Cobbler

• Almond Flour
• Coconut Flour
• Eggs
• Sour Cream
• Baking Powder
• Butter
• Swerve
• Vanilla Extract
• Blackberries

How to Make Keto Blackberry Cobbler

I really like to make cobbler in a cast iron pan, but you can use a cake dish. Make sure you mix all your dry ingredients together before adding to the pan. Beat eggs well. Add melted butter, sour cream and dry ingredients. Push the blackberries into the batter after the batter has been put in the pan.

Swerve is my sweetener of choice. Read here why I use Swerve. You can choose the powder erythritol of choice.

More Blackberry Recipes from Spinach Tiger

• Salad with Blackberries, Fresh Corn
• Best Sugar Free Flourless Chocolate Cake (Low-Carb, Sugar Free)
• Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette
• Blackberry Mint Julep Recipe
• Whiskey Buttermilk Pie with Blackberry Compote
• Blackberry Cobbler in Mason Jars

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Keto Blackberry Cobbler

Perfect, Easy Snack Cake made with fresh summer fruit.

Course Cake

Cuisine American

Keyword keto cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Calories 203kcal

Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Swerve Granulated
• 3 eggs
• 4 tablespoons melted butter
• 2 tablespoons sour cream
• 1 cup blackberries

Stabilized Whipped Cream Recipe Here

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together.
• Beat eggs for 3 minutes
• Stream in melted butter.
• Add vanilla. Add sour cream.
• Add dry ingredients just until mixed.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a 9 inch cake pan.
• Push blackberries in the batter.
• Bake for approximately 30-35 minutes or until golden brown.

Stabilized Whipped Cream Recipe Here

Nutrition

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

The post Keto Blackberry Cobbler with Whipped Cream appeared first on Spinach Tiger.

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.

Keto Strawberry Cake

Flavoring an almond flour based cake is not as easy as a white flour cake. However, using fresh strawberries that have been cooked down along with some strawberry extract and you will have that wonderful strawberry flavor.

Cook the Strawberries

For best results, use very ripe, The strawberries should be cooked with some sweetener, lemon juice and small amount of water. Cook low and slow until most of the liquid is evaporated. Add in a dash of strawberry extract. If you end up with too much liquid, pour some into a jar for another use. At this point, you have a strawberry jam that can be used as a cake filling.

The Chocolate Ganache Drip

Make sure your chocolate ganache is pourable. You should be able to drizzle with a spoon. You want to make sure it’s not too thin or too thick, so practicing over the a bowl is helpful till you get just the right viscosity.

You can apply in two ways:

• Drip chocolate ganache only around the edges of the cake, as seen below.
• Pour the chocolate ganache in the center of the cake so that the top is covered in chocolate.

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More Keto Strawberry Desserts You Might Like

• Strawberry Shortcake
• Strawberry Muffins
• Cheesecake with Fruit Wreath

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Keto Strawberry Drip Cake (with Chocolate Ganache)

Triple Six inch Strawberry Cake with Strawberry Cream Cheese Frosting and Chocolate Ganache Drip

Course Keto Cake

Cuisine American

Keyword keto strawberry cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Calories 367kcal

Ingredients

Strawberry Puree

• 1/4 cup Granulated Swerve or 1/3 cup allulose
• 1 tablespoon lemon juice
• 2 cups strawberries Can use frozen, defrosted

Cake Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated Sweetener

Wet Ingredients for Cake

• 1/2 cup avocado oil or 4 ounces melted butter
• 6 medium to large eggs
• 60 grams sour cream
• 1 cup strawberry puree
• 1 teaspoon vanilla
• 1 teaspoon strawberry extract if needed

Strawberry Cream Cheese Frosting Ingredients

• 12 tablespoons unsalted butter
• 12 ounces cream cheese
• 2 cups Swerve Confectioner's Sweetener
• 1/3 cup strawberry puree
• 1/2 teaspoon strawberry extract if needed

Chocolate Ganache

• 2/3 cup sugar free chocolate Chips
• 1/3 cup heavy cream
• dash sea salt

Instructions

• Prepare 3 six-inch cake pans with parchment on bottom and rub or spray oil around the sides.

Strawberry Puree

• Put strawberries, sweetener and lemon juice in pan with 1/2 cup water.
• Cook for 20-30 minutes on low until thickened and most liquid is cooked down. You can pour excess liquid out for another use.
• Put in blender and blend to make puree. Don't over-blend. Allow some of the strawberry texture to remain, more like a blended jam.

Strawberry Cake Instructions

• Mix all dry ingredients (not the sweetener) in a bowl. Whisk. Set aside.
• Beat eggs until frothy.
• Add sweetener.
• Stream in avocado oil.
• Add sour cream, strawberry puree, extracts.
• Add in dry ingredients and mix on low until just mixed.
• If making a layer cake, bake at 350 degrees F. (180 C.) for 30-35 minutes, until interior middle reaches 207 degrees. You may need to cover with foil at around 25 minutes.
• Use an offset spatula to go around the sides of the cakes. Wait 15 minutes and then turn over onto a piece of cardboard. Place the cake pan back on top of the cake to finish cooling. The steam will keep the cake moist.
• Cool cakes completely before frosting.
• Once the cakes are completely cooled, trim off the tops so the cakes are even.

Strawberry Cream Cheese Frosting

• Butter and cream cheese both needs be soft. Cut into small pieces. You can microwave cream cheese for 10-15 seconds to soften it.
• Whip butter until fluffy. Whip Cream cheese separately and mix both together.
• Add Swerve Confectioner's Sweetener 1/2 cup at a time.
• Make sure puree is at room temperature. (You can microwave a few seconds if need be).
• Add puree a little at a time. Keep mixing until incorporated. You want it soft enough, but not runny.

Assemble

• To frost cakes, use a piping bag with a large round tip between layers. You can do a crumb coat or a naked cake (as pictured). If you do a crumb coat, put in refrigerator at least 20 minutes before applying more frosting.

  Make sure cake is chilled and ganache is chilled before pouring on. If the ganache is hot it will run out too fast. You will want the ganache to be pourable but not warm.
• Add In some strawberry extract, if needed.

Notes

You can make this recipe as a one layer cake, or double recipe and make an 8 inch three layer cake or 9 inch double layer cake. 

Nutrition

Serving: 1of 12 | Calories: 367kcal | Carbohydrates: 4g | Protein: 6g | Fat: 37g | Fiber: 3g

The post Keto Strawberry Drip Cake appeared first on Spinach Tiger.

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

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

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

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

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

Keto Bagel Dogs

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

Macros

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

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

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Fathead Keto Bagels

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

Course keto bread

Cuisine American

Keyword gluten free, keto bagels, keto bread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 Bagels

Calories 275kcal

Ingredients

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

Instructions

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

Nutrition

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

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

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.

They are a top seller in my keto bakery. 

I promise. The texture is everything I wanted it to be, but the taste is even more surprising. The sweet potato taste comes through and grips the soul with just a tad of sweetness without added sugar. 

If you’re new around here, you may not know that I’m a bit of a biscuit expert. There are over 25 biscuit recipes here ranging from old fashioned Southern fluffy to gluten free to grain free with many variations.  Thousands of people visit my regular grain free recipe every month and I know they will love these even more.

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Adding just a mere quarter cup of mashed sweet potato has taken the keto friendly, grain-free biscuits from good to great at only 2 net carbs.

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You can do a lot with these biscuits by changing the profile from sweet to savory.

Cold butter is added to the dry ingredients (mainly almond flour and coconut flour) and then using my hands, I mix in the mashed sweet potato. It looks like this.

Whipped Egg Whites are one of the Secrets to my grain free sweet potato biscuits.

Can I use boxed egg whites?

Yes, you can use boxed egg whites. They work just as well. Use about 1 cup.  Make sure your bowl is grease free and whip until fluffy.

How to Separate Egg Whites

Do not break each egg into separated whites. Break each egg in a separate bowl, one at a time. Put yolks in one bowl, egg whites in another. Keep breaking eggs in that first bowl, always one at a time. You can’t use any egg where the yolk broke, because if even a smidgen of yolk gets into the whites, it won’t work.

Grain Free Sweet Potato Biscuits

Use an ice cream scooper and a silpat on a baking tray or parchment paper.

Then I fold in the whipped egg whites and place them on a parchment paper.

Grain Free Sweet Potato Biscuits Can Be Sweet or Savory

When I made my first batch, I sweetened up the sweet potatoes with a little swerve and cinnamon and served them with a cinnamon butter.

When I made my second batch of grain free sweet potato biscuits, which roared with flavor and just the right texture, I made them savory by adding fresh sage, parsley and a dash of celery salt.

I have already made these biscuits into a new version of grain free stuffing, as Thanksgiving is right around the corner. I’ve already stuffed chicken breasts and pork chops, so please stay tuned.

There are so many possibilities for these biscuits and I cannot wait to expand on this recipe and bring you new grain free, keto friendly creations, like my grain free biscuit egg cups.

How to Save Time: Make a biscuit mix

You can put all the dry ingredients in ziplock bags and have ready. Mix your almond flour, coconut flour, ground golden flax, baking powder, salt. Grab a bag, add butter, sweet potato. Bake.

This Keto Stuffing Recipe is more  AMAZING when you use these grain free sweet potato biscuits.

Please follow me on Pinterest. There is a Spinach Tiger Board which houses all my pictures/recipes in one place for easy browsing. 

More Keto Biscuits and Bread from Spinach Tiger

• Keto Cheddar Bay Biscuits
• Keto Dinner Rolls
• Keto Tortillas
• Keto Chicken and Biscuits
• Keto Sweet Potato Bread
• Low Carb Sweet Potato Muffins
• Sausage Sweet Potato Breakfast Casserole

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Grain Free Sweet Potato Biscuits

Grain Free Sweet Potato Biscuits, so fluffy and good and makes great stuffing.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1/4 cup cooked mashed sweet potato
• 1 teaspoon cinnamon
• 1 tablespoon Swerve (or equivalent
• 2 teaspoons baking powder
• 1 cup fine blanched almond flour Order Here
• 2 tablespoons coconut flour
• 2 tablespoons golden flax meal Order Here
• 1/2 teaspoon salt
• 2 tablespoons unsalted grass-fed butter
• 5 egg whites Can use 1 cup boxed egg whites

Instructions

• Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
• Mix sweet potato with cinnamon and swerve. Mash. Set aside.
• Mix remaining dry ingredients. Add butter, Mix.
• Add sweet potatoes. Mix. Set aside.
• Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
• Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
• Spread the dry mix over the whipped egg whites and fold in.
• Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
• Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
• Bake five more minutes.
• Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
• If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.

Video

Nutrition

Carbohydrates: 4g | Protein: 8g | Fat: 11g | Fiber: 2g

The post Grain Free Sweet Potato Biscuits (Keto, Paleo) with Video appeared first on Spinach Tiger.

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Grain Free Peach Cake

Grain Free, Keto Friendly Sugar Free Peach Cake

Course Dessert Keto

Cuisine American

Keyword keto cake, peaches

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Calories 205kcal

Ingredients

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

Dry Ingredients

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

Baking Spray

• baking spray for pan

Instructions

Prepare Dry Ingredients

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

Blanch Peaches

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

Assemble

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

Notes

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

Nutrition

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

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

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

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

How to Peel Peaches

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

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

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Variations

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

Bake Low Carb Peach Cake in One Layer

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

More Peach Recipes

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

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

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

My Journey as a Keto Baker and Keto Bakery Owner

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

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

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

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

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

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

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

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

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

The Best Keto Strawberry Biscuit

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

Ingredients for Keto Strawberry Biscuits

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

Baking Tips for Keto Strawberry Biscuits

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

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More Grain Free Keto Biscuits from Spinach Tiger

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

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Keto Strawberry Biscuits

Grain Free Keto Biscuits with Fresh Strawberries

Course Breakfast Bread

Cuisine American

Keyword grain free brownies, keto biscuits, strawberries

Prep Time 10 minutes minutes

Servings 12 biscuits

Calories 202kcal

Ingredients

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

Instructions

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

Nutrition

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

The post Keto Strawberry Biscuits appeared first on Spinach Tiger.

These keto half moon cupcakes is my newest keto lala cake in my Keto bakery. It’s a moist chocolate cake topped half with a dairy free chocolate ganache and half icing.

Three Main Components for Keto Half Moon Cupcakes

• Dairy Free Chocolate Ganache (Choc Zero chocolate chips, coconut milk)
• Chocolate Cake
• Water Glaze (made with Swerve Confectioner’s Sweetener

Making the Keto Half Moon Cakes

The chocolate cake is made dairy free, gluten free and low carb. The main ingredients include almond flour, coconut flour, eggs, unsweetened cocoa powder and either coconut milk or almond milk. The texture is fluffy and perfect. I’ve made probably 10,000 keto chocolate cupcakes and I never mess with my recipe. It works.

Chocolate Ganache is a combination of dark chocolate and coconut milk (for dairy free) or heavy cream. I use Choc Zero chocolate chips mixed with coconut milk in a bain marie. This means I place a stainless bowl over a saucepan of simmering water and stir on low until the chocolate is melted.

The Glaze is easier to do. Simply use your favorite sugar free confectioner’s sweetener like Swerve confectioner’s mixed with water. The consistency should be pourable.

I use a cake frosting scraper to apply the half and half. It’s pretty easy. Do the ganache first, let that set and then do the glaze. I recommend at this point to put in the freezer for about 15 minutes to set the glaze quickly because it can absorb the color of the ganache.

Variations

Flavor the ganache or the glaze with extracts, such as orange or peppermint.

Similar Keto Recipes from Spinach Tiger

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Keto Dairy Free Black and White Cupcakes

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake, Topped Half with Chocolate Ganache, Half with Vanilla Icing Glaze

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Cupcakes

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1/4 cup almond milk

Chocolate Ganache

• 1 cup Choc Zero Dark Chocolate Chips
• 1/2 cup full fat coconut milk
• Dash sea satl or Maldon Flaked Salt

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 1/4 cup water or as as neede

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve confectioner's or erythritol of choice.
• In separate bowl mix cocoa powder, with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick. You can use heavy cream instead of coconut milk
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Bake at 350 Degrees F. (180 C) 18-22 or until center reaches 207 Degrees F.

Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
• Once cake is completely cooled, top the cakes. Slightly cool ganache. Use a knife or cake scraper to set in middle as a guide and put ganache on only half. Let this set for 30 minutes before adding the glaze on the other side. You can also refrigerate to hasten the process.

Glaze

• Mix Swerve Confectioner's (or brand of your choice) with water, a tablespoon at a time to get the consistency you want. Fill in other half with glaze. Allow to set.

Notes

 

 

 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post Keto Half Moon Cupcakes, Dairy Free, Gluten Free appeared first on Spinach Tiger.