Try this for your next fancy spring dinner, or maybe even part of your Easter holiday.

Grilled lollipop lamb chops using the reverse sear method opened up a whole new way for me to approach meat. It was spectacular.

What is a lollipop lamb chop?

There are three types of  lamb chops. The lollipop chop cut off of what we know as the rack of lamb has the long thin bone, is the most tender, and most expensive chop. You want to cook this right! You can find an affordable rack of lamb at Costco.

The average price is around $18 and will feed two or make four lollipop lamb chops with double bones. I know that’s expensive, but this same dish out in a restaurant will cost an average of $30 per person, and I promise you, if you follow this recipe, it will rival any fine dining.

What is a reverse sear?

A reverse sear means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, and sear the outside on high heat at the end. I had no idea it would make such a difference, but it does. The chops were tender and juicy, and perfectly seared. I’ll never go back to my old way of doing things.

How do you prepare the lollipop lamb chops for the grill?

The first thing you need to do before you cut the chops on the rack is trim all the fat and remove the silver skin, that very thin transparent sheath. Then salt the lamb and if you choose, marinate. 

Should I marinate my lollipop lamb chops?

• If you have the time to marinate, use some chopped garlic and olive oil, perhaps some herbs like rosemary and thyme.
• Salt your chops first to increase their flavor.
• Marinate up to three hours. I’ve made successful chops marinating for only twenty minutes using this method.
• Cook to medium rare to medium. Anything past medium and the lamb tastes gamey.

What is mint pistou?

Mint pistou is made with only garlic, mint, parsley,  and olive oil. Pistou is different from pesto which contains nuts, as I did here with a pistachio mint pesto. Either of these would be great with this lollipop lamb chops but I prefer the pistou for simplicity.

Recipe for Mint Pistachio Pesto here. Notice the nuts. Leave those out and you have pistou. 

How do you reverse sear grilled lollypop lamb chops?

• Once you are ready to grill, heat only one half of the side of the grill.
• You will be placing your chops on medium indirect heat, the side with no fire. Leave your lamb chops there until the internal temperature reaches 115 Degrees F.
• Turn that other side of the grill up to high and move the chops over to the direct heat.
• Grill about one minute per side.

What temperature should we eat lamb at?

We want a pink inside with a well done, seared outside, either medium rare or medium.  

• Lamb is done medium rare when the internal temperature reaches 135 degrees F. and is my preference.
• Lamb is medium when the internal temperature reaches 140 degrees F. 

Allow to rest for ten minutes. Top with Mint pistou. 

This is a delicious, easy recipe, one I know you will make over and over, once you get the love for the reverse sear as I have. 

You may also love this post: Seven Scrumptious Lamb Recipes You Need to Make Now

What sides go well with lamb chops?

• Shaved Brussels Sprouts Salad with Cider Vinaigrette
• Salad with Lemon Vinaigrette  
• Lemon Dijon Roasted Potatoes
• Dijon Garlic Roasted Potatoes
• Smashed Buttery Fingerling  Potatoes

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Grilled Lollipop Recipes, Reverse Sear, Mint Pistou

How to do a reverse sear for a medium rare grilled lollipop lamb chops.

Course Entree

Cuisine American

Keyword lamb, lamb chops, lollipop lamb chops, mint, pistou

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Servings 2 people

Ingredients

Lollipop Lamb Chops

• 1 rack of lamb about 8 bones
• 1 teaspoon sea salt

Marinade (optional)

• 3 tablespoons olive oil
• 2 tablespoons rosemary chopped
• 2 cloves garlic chopped

Mint Pistou

• handful fresh mint
• handful fresh parsley
• 1/2 cup olive oil
• 1/2 lemon juice and zest
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

Prepare Lamb Chops

• Trim the fat off of the lamb. Lamb rack is covered in thick fat and silver skin. It will take about 15 minutes to carefully trim. I leave the meat around the bones on.
• Cut rack into 4 lollypop chops (two bones each).
• If you decide to marinate, mix marinade ingredients together and set lamb in dish with marinade. I only marinated for twenty minutes and chops were very tender. Marinate up to three hours.

Reverse Sear Grill Lamb Chops

• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Allow to rest for at least five minutes before eating.

Mint Pistou

• Mix all ingredients except salt and pepper in blender.
• Season with salt and pepper to taste. Serve with lamb.

The post Grilled Lollipop Lamb Chops, Reverse Sear, Mint Pistou appeared first on Spinach Tiger.

Important: Since this post, I’ve started a home keto bakery and everything has changed. Baking thousands of cakes, I’ve learned a lot. I have changed the technique in this recipe, and I promise you, you will absolutely love this cake. I remade it last night for a friend’s birthday and 12 people got to try it. They loved it, and no one could believe this was a keto cake.

Important: I have listed BOTH versions. First one with Avocado oil – NEW version. Second One with butter (old version).

I originally made this cake for my 20th anniversary, and it has now become the special occasion cake.

You need to know how hard I worked on getting this cake right. The First time I made this cake,   I squeezed 8 lemons, measured out all my ingredients and the cake was a big flop. Not just a flop. A disaster, because it had to be tossed. Two years later, and after hundreds of cakes sold in my keto bakery (including over 6,000 cupcakes), I have honed this lemon cake recipe to perfection.

Naked Lemon Lake

On my first try I used only coconut flour and that was a complete disaster. 

While I had used only coconut flour, I realized that my success with citrus cakes like this orange cake was based on almond flour and this very popular lemon snack cake was also based on almond flour, so I immediately went back to the store and bought more lemons and started over and did some thinking. Obviously the coconut flour cake could not handle all that lemon juice. Every baking failure tells me something!

Bake Naked Lemon Cakes to a Golden Brown

When I saw how the three cakes baked to a beautiful golden, I knew I had the right lemon cake recipe.

The batter will be thick. Don’t worry about that. Smooth it out with an off-set spatula.

I hear over and over again about the fears of baking because of the exactness of recipes. I relish a cake baking challenge, because it’s like going on a culinary scientific adventure. Every single failure teaches me something and it’s usually the failures that bring amazing success. This is why I encourage you to keep trying, and never give up if you want to be a baker.

Originally I used all butter for the cake and you can do that, but I encourage you to use avocado oil and to use my technique, so that you get a fluffy lemon cake. 

Main Ingredients for keto Lemon Cake

• Almond Flour
• Coconut Flour
• Eggs
• Fresh Lemon Juice, zest
• Sour Cream
• Lemon Extract
• Swerve (Read HERE why I use Swerve)

Decorate with lemon peels, blueberries, and if you like fresh lemon thyme.

Keto Naked Lemon Cake

What is a naked cake?

Basically, most naked cakes do not have icing or frosting on the sides, and are often triple layered. I lean towards them, because they are beautiful and use less frosting (or you can stuff the frosting inside the layers, which is marvelous.

Naked cakes are my favorite cake to make. You get to have more frosting in each slice, and they are so pretty.

What do I need to make this Keto Naked Naked Cake?

This naked cake requires three 6-inch pans. I love the idea of not having to frost the sides. The key to having good sides is make sure you cool your cakes well, and freezing them before you frost them. A broken piece of cake does not look good naked. By the way, if you don’t have six inch pans, you can use this recipe to make a 9 inch layer cake.

How many lemons make a cup of lemon juice

Typically, it takes 8 large lemons to make a cup of fresh lemon juice. The zest is really important as almond flour is challenging to flavor. You CAN add a capful of lemon extract to up the lemon flavor.

Can you buy bottled lemon juice for this recipe?

You can, but it won’t be as lemony. If you do, at least use one fresh lemon with all the zest. Also use lemon extract.

Why did you mix coconut flour with almond flour?

Using both improves structure.

What is Swerve? 

Swerve is powdered erythritol and I talk about it extensively here.

Why use xanthan gum?

Xanthan gum adds structure as alternative flours lack gluten and tend to fall apart. It’s pricy but lasts a long time because you don’t use much per recipe.

How many servings are in this keto naked lemon cake?

This is a very rich cake and can be cut into 16 servings, which yield 6 net carbs.

Nutrition Value for Keto Naked Lemon Cake: 6 Net Carbs

This cake is sold in mini versions as lala cakes in my Keto Home Bakery, which I started last July. 

More Keto Desserts from Spinach Tiger

• Keto Lemon Blueberry Bundt Cake
• Keto Lemon Butter Bundt Cake
• Keto Strawberry Cake
• Keto German Chocolate Cake
• Keto Lemon Meringue Tarts
• lemon budino
• Keto Lemon Tart
• Keto White Chocolate Raspberry Bundt Cake
• Keto Chocolate Cupcakes
• Keto Italian Orange Olive Oil Cake
• Keto Triple Layer Coconut Cake

Important Note: Make sure you see both versions for the Keto Lemon Cake One with Oil which is the new version I use in the bakery. The second one is the original recipe with butter version. Both are good. I like the oil version the best to get a fluffier cake.

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Keto Naked Lemon Cake with Lemon Cream Cheese Frosting NEW VERSION

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions. This is the version with avocado oil.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 2/4 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 cups Swerve Granulated

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 3/4 cup avocado oil
• 8 large eggs
• 1 cup lemon juice 8 large lemons
• 1 tablespoon lemon extract
• 4 tablespoons sour cream

Lemon Frosting

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• 1 1/2 cups Swerve confectioner’s sugar

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.
• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil. Set aside
• Beat eggs on medium high for a good five minutes until frothy.
• Slowly stream in avocado oil.
• Mix lemon juice with sour cream and extract.
• Stream into batter.
• Add dry ingredients to wet ingredients in mixer.
• Mix just until incorporated. Batter will be thick.
• Microwave a teaspoon of batter for 20-30 seconds. Taste for sweetness and lemon flavor.
• Evenly divide in three six inch pans.
• Bake at 325 degrees. Make sure to check at 25 minutes. You may need to bake ten more minutes. You may need to put foil over cake if it's browning too much and not done. Use thermometer to test inside center of cake. It will need to be 207 degrees F.
• Cool completely in pan before removing, as this cake is tender.
• Once cooled, remove from pan, and apply cream cheese frosting.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes.
• Add together. Beat again until very smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until very smooth. Taste for lemon flavor and sweetness.
• To apply frosting, decide how your cake will stack. Use a piping bag to apply frosting to the two centers in concentric circle, which ensures an even layer.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 16 slices, 6 Net Carbs per slice.

 

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

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Butter Version: Keto Naked Lemon Cake with Lemon Cream Cheese Frosting

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 14

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 1/4 cups almond flour
• 4 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 1 cup Swerve Granulated powdered erythritol
• 1/2 cup avocado oil can use olive oil
• 6 large eggs
• 1/2 teaspoon lemon extract
• 1/2 cup lemon juice 8 large lemons
• 2 tablespoons heavy cream (or almond milk)

Lemon Frosting

• 12 ounces cream cheese
• 3/4 cup butter 4 ounces
• 1 lemon (for juice and zest)
• 1.5 cups Swerve confectioner’s sugar more if needed
• 2 tablespoons heavy cream

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.

Dry Ingredients

• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil.

Wet Ingredients

• Beat eggs for about a minute till frothy.
• Stream oil into eggs.
• Add swerve or whatever sweetener you are using.
• Add lemon juice and lemon extract.
• Add dry ingredients to wet ingredients in mixer.
• Add heavy cream or almond milk to batter if it appears too thick.
• Mix just until incorporated.
• Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
• Divide evenly into pans.
• You want to bake to golden brown.
• Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
• Once cooled, remove from pan, and cool completely before frosting.
• You can freeze each cake separately, wrapped in plastic and frosted at another time.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes. Make sure butter and cream cheese are at the same temperature 69/70 or they will not incorporate well together, especially is butter is warmer than cream cheese.
• Beat on low until smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until smooth.
• To apply frosting, decide how your cake will stack. Even out with serrated knife if necessary.
• Put a third of frosting on first layer. Smooth out with an offset spatula. Repeat on next layers.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 14 slices, 6 Net Carbs per slice.

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

The post Keto Naked Lemon Cake with Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

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

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

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

How to Make Keto Lemon Cream Cheese Frosting

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

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

Make a Layer Cake or Individual Cakes

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

My Favorite Sweetener for Best Keto Lemon Cake

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

Take this Keto Lemon Cake to the Next Level

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

Serve with some of this sugar-free blueberry compote.

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More Keto Lemon Desserts

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

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Keto Lemon Cake

Keto Friendly Lemon Cakes

Course Keto Muffins

Cuisine American

Keyword bundt cake, gluten free, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 136kcal

Author Angela Roberts

Equipment

• lemon zester
• Food Thermometer

Ingredients

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

Lemon Cream Cheese Frosting

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

Instructions

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

Lemon Cupcakes

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

Lemon Layer Cake

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

Lemon Cream Cheese Frosting

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

Nutrition

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

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

I’m not sure how lemon and poppy seeds ever became the perfect marriage, but they did. Poppy seeds are seeds of the opium plant, but are not considered a pharmaceutical. Does anyone remember, though, when Elaine on Seinfield flunked a drug test because she was eating poppy seeds muffins. I’m not too worried about this as breads, bagels and muffins are made with poppy seeds all day long. 

You can make this recipe into 12 over-sized muffins, my famous Lala Cakes, or a bundt cake. This is best topped with a sugar free lemon glaze and not a frosting or buttercream.

Swerve is my go to keto sweetener. Read here why.

Keto Lemon Poppy Seed Lala Cakes (Individual)

What makes these cakes so lovely is that they are flat, have more glaze on surface, easy to eat, easy to share. I bake my individual cakes in these cups.

Lemon Glaze for Keto Lemon Bundt Cake

Lemon glaze is easy to make. Mix lemon juice with the Swerve Confectioner’s Sweetener until you get the right consistency. You can also add in some lemon zest to the glaze. You can use some lemon extract and water instead of lemon juice.

Can I Freeze this Cake?

This cake freezes well. Wrap tightly in plastic wrap. When ready to defrost, take off plastic, rewrap loosely and defrost in fridge. Be careful about microwaving this cake to defrost as you may make it dry.

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Keto Lemon Poppy Seed Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course Keto Muffins

Cuisine American

Keyword gluten free, keto bars, lemon cake, lemon poppy seed

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 168kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

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

Lemon Glaze

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

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
• Beat Eggs for 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. You may add more or less Swerve or lemon juice to get the right consistency. Drizzle over cooled cake. Make sure to cool cake completely before glazing.

Notes

You can replace the oil with 1/2 cup melted unsalted butter.

Nutrition

Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g

The post Keto Lemon Poppy Seed Cake, Sugar Free Lemon Glaze appeared first on Spinach Tiger.

Brining is really easy and the secret to lean pork like pork loin and pork chops. When I served this at a dinner party the two things I heard were how tender and how flavorful this pork loin roast was.

How to Season Pork Loin Roast

My favorite way to season pork loin roast is a mix of herbs, garlic and lemon zest. I cut into the pork making slits, so I could push my herb mixture in.

• Rosemary
• Thyme
• Sage
• Parsley
• Garlic
• Lemon Zest
• Salt, Pepper
• White Wine
• Chicken Broth

What Temperature is Pork Loin Roast Done

I used an oven probe and took the pork loin out at 150 degrees F. or 65 C. If the top doesn’t seemed browned enough, put it under the broiler for five minutes.

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Pork Loin Roast

How to Brine and Season a Pork loin roast for tenderness and flavor.

Course Entree

Cuisine Italian

Keyword pork loin

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Brine Time 45 minutes minutes

Servings 8 servings

Ingredients

• 2 pound pork loin roast
• 3 garlic cloves
• 3 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 2 tablespoons fresh sage chopped
• 1 lemon for zest
• salt
• black pepper
• 1 cup chicken broth or water
• 1 cup white wine

Brine

• 3 cups water
• 1/2 cup sugar
• 1/2 cup salt
• various herbs optional

Instructions

Brine

• Place pork in bowl long enough to fit all brining ingredients. You might have to add more water to fully submerge pork.
• Brine for 30 minutes, no more than 45.

Pork Loin

• Once brined, dry with paper towels.
• Preheat oven to 450 degrees F, 230 C.
• Make 6 to 8 slits in the pork to push the herbs into
• Make sure you chop herbs all together with garlic and lemon zest.
• Season pork with salt and pepper.
• Rub herb mixture all over, pushing herbs into the slits.
• Roast for twenty minutes; turn down heat to 325 F., 160 C.
• Add wine. Bake approximately 30 more minutes, basting frequently. Add more water if pan juices threaten to burn.
• Roast until internal temperature reaches 150 F, 65 C. Take out and rest for 10 minutes before slicing.
• Put pan on top of stove to heat juices. Add water or broth and cook down until you have a flavorful juice.
• Slice across the grain. Serve with the juice.

The post How to Brine and Season Pork Loin Roast appeared first on Spinach Tiger.

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

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

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

Ingredients

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

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

I made this recipe into keto lemon blueberry muffins here. 

Tips for Successful Bundt Cake

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

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

You can check out the lemon blueberry muffins here.

Tips for Adding fruit to Bundt Cake

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

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

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

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

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

Lemon Glaze for Keto Lemon Blueberry Bundt Cake

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

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

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

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

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Nutrition Value for Keto Lemon Blueberry Cake

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

Keto Italian Orange Bundt Cake with Orange Butter Glaze

Keto Lemon Butter Bundt Cake with Lemon Butter Glaze

White Chocolate Raspberry Bundt Cake

Keto Triple Chocolate Bundt Cake

Keto Triple Lemon Naked Cake with Lemon Cream Cheese Frosting

Keto Lemon Snack Cake

Keto White Chocolate Lemon (Torta Bianca)

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Keto Lemon Blueberry Bundt Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course keto bundt cake

Cuisine American

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

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 184kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

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

Lemon Glaze

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

Instructions

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

Glaze

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

Nutrition

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




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

Torta Bianca Caprese is made with almond flour and is naturally gluten free. Sweetened with white chocolate and brightened with lemon, it’s a perfect Italian dessert.

You might be familiar with torta caprese, a chocolate almond flour cake made here. This is the lemon version and it’s perfect for a tea, a breakfast cake, or a garden party. 

I’m Italian and my genetics inherited a love for food, for cooking and for desserts that aren’t too too sweet. While I own a keto bakery, and I love baking as much as I love cooking, I don’t like how sweet Americans make desserts. This is less sweet and actually sugar free if you use Swerve. You can substitute the Swerve with sugar and the recipe will remain the same.

What is Torta Bianca Caprese?

The lemon counterpart of  Torta Caprese is Torta Bianca Caprese. Both versions are one layer cakes made with almond flour. There is no baking powder as the eggs are separated and the whites are beaten almost stiff to soft peaks and folded in, to aid in rising the cake. 

What sugar free white chocolate do I use?

I use Choc Zero white chocolate chips. There are other good ones on the market, like Lily’s. 

What are the main ingredients of Torta Bianca Caprese?

• Almond Flour
• Butter
• Sugar Free White Chocolate Chips
• Eggs
• Lemon Juice
• Swerve  

What is a bain marie?

The white chocolate and butter will be melted together in a bowl placed over a pot of simmering water. This is called a bain marie, and used to more gently melt chocolate and not scorch it. 

What is Swerve?

Swerve is a powdered erythritol that is calorie free and net carb free. Read my article about Swerve here. You can purchase Swerve at Sprouts, Publix and Whole Foods. You can also use Lakanto, a Powdered erythritol mixed with monk fruit.

How to juice a lemon and make candied lemon

If the lemon is very cold, put in the microwave about ten seconds. Before I juice a lemon, I like to zest it, and rub it into the sweetener, releasing it’s oils. Then rub the lemon on the counter, softening it up. I always use this juicer to avoid dealing with seeds and to get every last drop. 

When I make my famous keto lemon bundt cake for customers, I always decorate it with candied lemon. This tool makes lemon strands perfectly. This OXO tool does two things, it makes those little citrus strands with the front part and it makes those beautiful long slices (great for cocktails) with the back part. It’s indispensable in my bakery. 

Make Keto Candied Citrus

I toss the lemon strands in Swerve, lay them out on a cookie sheet, and they are candied by the next day. They keep several days in a jar too. I don’t find the need to boil them as you would when making candied lemons with sugar.

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I hope you enjoy sugar free lemon desserts as much as I do.



More Sugar Free Lemon Desserts from Spinach Tiger

Keto Lemon Budino

Keto Meyer Lemon Curd

Keto Lemon Basil Shortbread Cookies

Keto Triple Lemon Naked Cake

Keto Lemon Snacking Cake

Keto Lemon Blueberry Muffins

Keto Lemon Butter Bundt Cake

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Torta Bianca Caprese

Keto White Chocolate Lemon Cake, gluten free, paleo, made with almond flour and fresh lemon juice.

Course Keto Dessert

Cuisine Italian

Keyword Italian cake, lemon cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 12 pieces

Ingredients

• 4 lemons
• 6 ounces white chocolate sugar free
• 12 tablespoons unsalted butter
• 240 grams almond flour 2 1/2 cups
• 5 large eggs separated
• 1 teaspoon lemon extract
• 1 cup Swerve granulated
• whipped cream optional

Instructions

• Preheat oven to 350 degrees F. 180 C.
• Prepare pan. Place a parchment paper in bottom and spray or butter bottom and sides.
• Zest lemons. Add that to the sweetener. Juice lemons. Set juice aside.
• Make a bain marie. Set a stainless steel bowl over a pan of boiling water (not touching). Turn water down to simmer.
• Melt white chocolate and butter in bain marie, stirring with wooden spoon. Set aside.
• Beat eggs whites into soft peaks. Set aside and clean mixer for egg yolks.
• Beat egg yolks with sweetener until creamy, about 4 minutes.
• Add white chocolate mixture, lemon zest, lemon juice.
• Add dry ingredients.
• Fold in the egg whites.
• Pour into prepared pan.
• Bake for 30 to 40 minutes until golden brown. The cooking time will depend upon the size of your pan. I used a 10 inch pan with removable bottom and it only took 30 minutes. The torta is not high and I prefer it like this. You can use a 9 inch pan.
• Check at 25 minutes. If the cake is browning too much, cover with foil.
• Serve with whipped cream.

The post Sugar Free Lemon Torta Bianca Recipe appeared first on Spinach Tiger.

 The texture is fluffy and lemon glaze is sweet and tart. If you can find those big giant blueberries, you will have a little extra sweetness. 

Using Lemon Extract for Low Carb Lemon Muffins

Lemon muffins made with almond flour are a little tricky. If you use too much lemon juice, you don’t get the right muffin texture.  However, you really have to drive the lemon flavor up to know it’s there.  I was able to use less lemon juice than I do for my lemon cake and added in lemon extract. The result is much fluffier muffin. Do not overdo the extract. 

Taste taste: I alway take a teaspoon of batter and microwave it to make sure it tastes good. Do this before you are tempted to add more lemon extra. 

In addition to the lemon extract, I used the juice and zest of one lemon and an addition of sour cream. I am thrilled with the results, as are my customers.

What are the main ingredients of a low carb lemon blueberry muffins?

Almond flour, coconut flour, lemon extract, lemon juice and extract, xanthan gum. eggs, sour cream, and Swerve granulated sweetener.

How do you make a lemon glaze?

Lemon glaze is so simple. I start with one cup of Swerve confectioner’s sugar, add squeeze of half a lemon and add more water if needed. I also add a little zest.  

What sweetener do you use for low carb muffins? 

I use Swerve.

Swerve is my sugar free sweetener of choice. Swerve is a powdered erythritol that comes in both granulated and confectioner’s. I wrote an article here about Swerve and why I use it. 

How many blueberries do you put in each low lemon blueberry muffin?

I like to use those giant blueberries if I can find them, as they are sweeter, and put about 4 extra large or six regular. You can put as many as you like, but keep in mind, blueberries add a lot of moisture to your bakes. 

Is this cake keto friendly and gluten free?

Yes there are about 2 net carbs per muffin and there is no gluten.

Why are my keto cake recipes better than most?

My keto cake recipes are better than most, as I’ve made about 6,000 muffins in my bakery. I make sure the sponge cakes taste and texture is like regular cake. Many keto muffins and biscuits are too eggy or fall apart. It’s critical to get just that right mix of flours and sweetener. 

Where do you get those tart cups?

I love these tart cups that make eating and sharing easier. I buy them on Amazon. However, regular muffin liners work well too, although you may need to bake 5 to 10 minutes longer.

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Nutrition Values 

Nutrition Value: Net Carbs: 1    Fat: 12 g      Protein: 6      Calories: 225

How can I find your keto bakery?

The Spinach Tiger Bakery is a home cottage bakery located in Franklin, Tennessee. We deliver to Franklin and Nashville on Saturdays. We will be soon baking in a commercial kitchen. We are grain free, gluten free, sugar free. 

These are not the first grain free, keto friendly muffins from Spinach Tiger. You might also love these.

• Keto Raspberry Muffins
• Keto Maple Pecan Muffins
• Keto Peach Muffins
• Keto Blueberry Muffins
• Keto Berry Skillet Cake

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Low Carb Lemon Blueberry Muffins

Low Carb Friendly Blueberry Muffins with Fresh Blueberries, Keto Friendly, 2 net carbs

Course Keto Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 250kcal

Author Angela Roberts

Ingredients

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

Lemon Glaze

• 1 cup Swerve Confectioner's
• 2 tablespoons lemon juice

Instructions

• Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, Swerve granulated. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Lightly spray baking cups.
• Depending on size of cups, this recipes makes 12-14 muffins.
• Fill paper liners with batter. Add blueberries to each muffin. This keeps the batter from turning blue.
• Bake for 25 to 30 minutes minutes at 350 degrees F., 180 C. Muffins should be golden brown. If using tart liners that I use, bake for 15 to 20 minutes.

Nutrition

Serving: 1of 14 | Calories: 250kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Fiber: 5g

The post Low Carb Lemon Blueberry Muffins with Sugar Free Lemon Glaze appeared first on Spinach Tiger.

The feedback from the bakery for this lemon bundt cake has been overwhelmingly positive and the reorders keep coming. While there are lots and lots of keto bake blogs out there, no one is making the recipes hundreds of times. This gives me a great advantage in tweaking recipes to perfection.

If you are in the Nashville area, know that I have a keto bakery and you can order this cake or you can bake it. Soon videos will be offered in on-line classes. Make sure you subscribe to stay in touch.

I have made this keto lemon bundt cake four times in the last week, two for customers in my home bakery and two for us. We also make little Lala Cakes with the same recipe. Makes 12.

This is the one keto cake the twins absolutely love. They are not big cake eaters, but spent three weeks here doing “zoom” school and this cake was one of the treats that got them through. In fact, they complain that I don’t bake with sugar anymore, but devoured this cake!

The Ingredients for Keto Lemon Bundt Cake

This delicious keto lemon bundt cake is grain free, gluten free, sugar free made with almond flour and a little coconut flour, plenty of eggs, fresh lemon juice, lemon zest and some sour cream. It is topped with a lemony butter glaze and then optionally a little bit of lemon cream glaze.

Almond flour is not easy to lemon up. You really do need to use FRESH lemon juice and lots of it along with all the zest you can zest. You can also add a little lemon extract, but do so very gingerly. I only used 1/2 teaspoon and it was the right amount. More and it will taste artificial.

Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.

Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.

Sour Cream – This added fat contributes to moistness.

Lemon Juice – Use fresh only if you really want this cake to sing, and before juicing, zest the lemons. We will use it all.

Butter – This is an all butter cake,  and I suggest you use your finest for this recipe, such as a grass fed butter or European butter. It’s worth the splurge.

Lemon Extract – Use this sparingly. I only used 1/2 teaspoon.

Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.

Lemon Juice– Use fresh lemon juice only and don’t forget to zest first. I use a full 1/2 cup and a lot of zest.

Lemon Zest – You will want to zest all the lemons. Half of the zest goes into the cake and half into the lemon butter finish.

Lemon Peel – We love taking the Swerve and making candied lemon peel to top the cake. We use this tool from Oxo.

Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.

Swerve Confectioner’s – Perfectly processed for making frostings and glazes.

Butter – I topped this cake with a butter glaze made from Swerve Confectioner’s and unsalted grass-fed butter.

Bundt Cakes are Tricky to Release 

I make several bundts a week for the bakery and my tips posted here work.

How to Glaze and Garnish a Keto Lemon Bundt Cake

I’m going to keep this really simple for you with a lemon butter glaze, cooked on the stove.

I love to top this cake with a sugared (Swerve) lemon peel. The peel needs to be made in advance so it can dry out if you want to have garnish.

If you have time, it’s best to peel the lemon garnish a day before serving,  or at least several hours. Peel the lemon, sit in some granulated Swerve (powdered erythritol) and allow to dry out. Store in a jar. Save the lemon for all the juice you will need, or go ahead and use this lemon to make your glaze which can be made in advance and stored in the refrigerator.

I make a lot of this peel for the bakery and have discovered that I can keep the lemon peels in a jar in the fridge for at least a week, once they are completely dried out.

Make Small Bundt Cakes

This recipe also made six mini bundt cakes with some left over. I think this recipe will make 6 to 8 small bundts. (These are not mini bundts).

More Keto Bundt Cakes from Spinach Tiger

Keto Orange Bundt Cake with Orange Butter Glaze

Keto White Chocolate Raspberry Bundt Cake

Keto Cream Cheese Filled Pumpkin Bundt Cake

Keto Chocolate Ganache Bundt Cake

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Keto Lemon Butter Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Lemon Bundt Cake Orange and Lemon Butter Glaze.

Course Cake, Dessert

Cuisine Italian

Keyword bundt cake, keto cake, orange cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 slices

Calories 285kcal

Equipment

• Bundt Pan
• Cake Dish
• lemon zester
• lemon peeler

Ingredients

Preparation for Bundt Pan

• 1/4 cup butter
• baking spray

Dry Ingredients

• 260 grams blanched almond flour 3 cups
• 28 grams coconut flour 1/3 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1 cup Granulated Swerve
• 8 tablespoons unsalted butter
• 6 extra large eggs
• 2 tablespoons sour cream
• 8 lemons for peel, zest and juice
• 1/2 teaspoon lemon extract optional
• 2 tablespoons lemon zest

Lemon Butter Topping

• 4 tablespoons butter
• 2/3 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons lemon juice with zest
• 1/4 teaspoon lemon extract if needed

Instructions

• You can take one of the lemons to make lemon peel with this tool. Dry and place in granulated sugar. Allow to dry. This is for garnish and optional. You can do this a day before or several hours before.

Prepare Bundt Pan

• Completely cover every nook and cranny of the bundt pan with butter Mixture.
• Freeze the pan. Once frozen, you can then move the butter around into crannies if needed, making sure every little section has butter.

Cake

• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.

Dry Ingredients

• Mix almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum in a bowl. Whisk together and set aside.

Wet Ingredients

• Cream together butter and sugar for five minutes.
• While that is happening, wash lemons, zest, and juice.
• Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
• Add sour cream.
• Add 1/2 cup lemon juice, extract, and 2 tablespoons lemon zest.
• Add dry ingredients to this wet mixture.

Bake Batter

• Give the pan one more light spray with baking spray.
• Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
• Bake for approximately 30 to 40 minutes. Test at 30 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, if inside is not at correct temperature.

How to Remove Cake from Bundt Pan

• Allow cake to cool for 15 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
• Place a cut out of cardboard.. Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
• If using the lemon butter glaze, you apply while cake is warm or at room temperature.
• This cake will stay fresh at room temperature for up to seven days.
• You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.
• Zest all of the remaining lemons. Save zest. Juice all lemons.

Make Lemon Butter Glaze

• Don't make lemon butter glaze until the cake is released onto the cake plate. Don't attempt to pour into bottom of bundt pan, as that will make it hard to take cake out.
• Put all ingredients except lemon extract in small sauce pan and heat until confectioner's sweetener is incorporated. Pour over cake. Garnish with dried lemon peel. Only use extract if needed. Taste first.

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g

The post Keto Lemon Butter Bundt Cake with Lemon Butter Glaze appeared first on Spinach Tiger.

The great news about these low carb cheesecakes recipes is that they are keto friendly, high in fat, grain free, sugar free and are absolutely delicious. You’ll never need to add sugar to your cheesecake again and if you’re gluten free, you will love my almond crust.

I’ve served some version of cheesecake many times at parties that fit several diet plans.  Even though it’s keto friendly, low carb and sugar free, no one seems to notice. It’s not on the “diet” table. It’s simply on the table and everyone raves about it.

My keto cheesecake still has the rich texture of cream cheese made even creamier with sour cream and eggs, and flavorful with a hint of orange zest, lemon, and lime.

Normally, citrus gets a little lost in cheesecake, and while the citrus is very subtle, it’s adding a lot of flavor to the vanilla.

I’ve learned quite a bit about low-carb cheesecakes recipes making these.

Cheesecake is decadent and frustrating. There are so many variations on the crust and the filling, and it took four cheesecakes until the almond flour crust was worthy. Now, I have it down and I will be using it for all kinds of tarts in the future.

I discovered the addition of chopped nuts (especially pecans) give the crust “something to talk about.” If you don’t have extra nuts, another great idea is to make your own almond flour (see that recipe here) and leave it a little more course than usual. I did that with the mini cheesecakes and it was so perfectly crunchy, and did not fall apart. Order almond flour here. 

The good news about this low carb cheesecake is that it’s not that different in recipe or taste from a regular cheesecake.  The main thing is that the crust is grain free and the whole cheesecake is sugar free, as I used Swerve.  It’s “safe” to eat on the ketogenic diet plan and good enough for everyone.

I made this in a ten-inch pan, so it wasn’t sky high. If you want it sky high,  bake it in an 8 or 9 inch cheesecake pan. Or follow my notes in the recipe and increase the amount of ingredients.

How Do I tell if Cheesecake is done?

The cheesecake should have a little bit of a wiggle in the center and the surrounding edges will be more solid.

Do I have to put cheesecake in a water bath?

No. You can bake your cheesecake on a sheet pan with no water bath?

Mini Keto, Low Carb Cheesecakes Recipes with Blueberry Compote

I also made three mini cheesecakes using these pans. Follow the same instructions, but cut the amounts by 1/4.

Recipe Here for Mini Cheesecakes.

Low Carb Cheesecakes with Sour Cream

You can skip the berries and smear sour cream, once the cheesecakes are cooled. Refrigerate for a few hours before cutting.

Low Carb Cheesecakes in Mini Jars (Nut Free)

You can bake these jars in the oven, and I’ll be back for a full recipe. I like this idea when you want to skip the crust because you want to be nut free. Top with anything you like. You can even freeze for the future. Recipe Here. 

If you love low-carb cheesecakes, I have a few more more for you.

Pumpkin Cheesecake (I usually make this in the Fall, but anytime is good).

Maple Pecan Pumpkin Cheescake Bars (This is by far my most popular keto friendly dessert)

Nutrition for Large Keto Cheesecake

There are 4 Net carbs per slice.

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Low Carb Cheesecakes with Almond Flour Crust

New York Style Low Carb Cheesecakes

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 32 ounces organic cream cheese room temperature (see notes)
• 1 cup organic sour cream 250 ml
• 2 large eggs
• 3 large egg yolks
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1 tablespoon vanilla
• zest of one lime or lemon
• juice of lime see notes
• 1/2 teaspoon lemon extract
• Almond Pecan flour Crust Recipe
• For Bottom Crust
• 2 cups almond flour
• 1/3 cup pecans or almonds optional
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon Swerve or sugar

Instructions

Almond Flour Crust

• Put pecans in food process until crushed into small pieces.You don't have to add in crushed nuts. This is optional item.
• Add almond flour, melted butter, vanilla swerve.
• Pat down into a 8 or 9-inch springform pan. You may not have enough to go up the sides. Don’t worry about that. Jab with fork.
• Bake for 10 to 15 minutes until done. Set aside to cool.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, eggs, zest, swerve and liquid stevia. Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little. It will continue to cook.It will get a golden brown.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries.

Notes

You can opt out of lime juice if you don’t have it.
To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

The post Low Carb Cheesecake Recipes with Almond Flour Crust appeared first on Spinach Tiger.