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

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

Keto Wild Berry Lavender Ice Cream is Philly Style

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

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

Keto Wild Berry Ice Cream Recipe

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

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

More Keto Recipes from Spinach Tiger

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

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Wild Berry Lavender Ice Cream (Keto Friendly) Sugar Free

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

Course Ice Cream

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

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

Instructions

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

Notes

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

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

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

I’m excited about this keto strawberry muffin recipe, mainly made with almond flour, coconut flour, sour cream, eggs and avocado oil. I  use my basic vanilla recipe that I  use in my keto bakery and add just a touch of orange extract to the batter. 

If you’ve been around for a while here at Spinach Tiger, you may be familiar with the many keto muffins we have created for the blog and the bakery. 

Some of the favorites included the lemon blueberry, pumpkin, lemon poppy, maple pecan, orange and coffee cake. I’m working to post them as fast as I can, and I  wanted to make sure I got this strawberry out right now in time for the season. I’ve listed links below to all of them!

Strawberries and Baking

Baking with strawberries is always tricky, as strawberries contain a lot of water. This is why I put the strawberries in after I  put the batter in the baking cups. I  want to make sure I  don’t put strawberries near the bottom, avoiding a soggy muffin. I  prefer small strawberries for this recipe if possible, so I  can just cut them in half. 

What are the main ingredients of a keto strawberry muffins?

Almond flour, coconut flour, orange extract, vanilla  extract, fresh organic strawberries, xanthan gum, pastured eggs, sour cream, and Swerve granulated sweetener. 

These ingredients ensure a keto, paleo and gluten free friendly recipe, appropriate for many diets. 

Xanthan gum: Many ask if they HAVE to use it in a recipe and the answer is no. The xanthan gum which I  wrote about here, helps to hold cake together, doing the job of gluten which is not present. The only grain free recipe you have to use xanthan gum in is my grain free tortillas.

Almond Flour: Use blanched almond flour if possible and weigh it. It’s worth having an inexpensive scale in your kitchen if you’re going to bake with alternative flours.

Coconut Flour is used sparingly and helps to balance out the almond flour. 

Eggs: I  use a lot of eggs in my keto muffins, 6 for one dozen cakes. This will give the cake its spongy texture in a good way.

Sour Cream: I  love the richness sour cream gives a recipe.  

Avocado Oil: I  love baking with avocado oil, as cake is more moist and can be more easily refrigerated without drying out. Don’t use canola oil if you can help it. Use unsalted butter if you don’t have avocado oil. 

What sweetener do you use for keto strawberry muffins? 

I use Swerve, a powdered erythritol. 

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. 

Why are Spinach Tiger Keto Muffins the best?

We sell them every week in the bakery. We not only have tested recipes, we have credibility. The reason we think they are the best is the perfect texture. These are not eggy. They do not fall apart. The texture has the perfect crumb.

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. I’ve made well over 6,000 muffins for the bakery and these work so well.

Some Tips for Keto Strawberry Muffins

• Use sweet strawberries. Berries tend to lose sweetness as they bake. Use ORGANIC strawberries, as non-organic strawberries are doused too much pesticides. 
• Add strawberries AFTER they are in cups for baking. 
• Bake until golden brown to get that true muffin taste. 
• Wrap in plastic wrap after they cooled to freeze. Will last in freezer up to 3 months. Defrost by setting in fridge or taking out and sitting on counter for an hour. Or you can microwave.

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Keto Strawberry Muffins

Made with roasted strawberries, this sugar free muffin is delicious.

Course Dessert

Cuisine American

Keyword keto muffins, keto strawberry muffins, strawberries

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 255kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 26 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
• 6 medium to large eggs
• 60 grams sour cream
• 1/4 cup almond milk
• 1/4 teaspoon orange extract
• 1 teaspoon vanilla
• 1 cup fresh strawberries
• 2 tablespoons Swerve Confectioner's Sweetener optional

Instructions

Strawberry Muffin Instructions

• Mix all dry ingredients with sweetener in a bowl. Whisk. Set aside.
• Beat eggs for four minutes until well shipped
• Stream in avocado oil
• In small bowl, whisk whisk sour cream, almond milk, vanilla and orange extracts.
• Add sour cream mixture to egg mixture.
• Add in dry ingredients and mix on low until just mixed.
• Bake at 350 degrees F. (180 C.) for 15 to 20 minutes, until golden brown Y
• Eat as is or sprinkle with Swerve Confectioner's Sweetener

Nutrition

Serving: 1of 12 | Calories: 255kcal | Carbohydrates: 7g | Protein: 8g | Fat: 22g | Fiber: 3g

The post Keto Strawberry Muffin Recipe appeared first on Spinach Tiger.

It might seem that I’m a little late in bringing you cookies, but if you’re eating a low carb diet and still need a sweet treat these Coconut Italian ricotta cookies are perfect for your craving

I love ricotta . I started with this beloved original recipe here, which also has a video.

I wondered if it would be possible to make a grain free version, and at the very last minute (Christmas Day), I made these grain free coconut flour ricotta cookies with a little orange zest.

I was so surprised at how good they were as these cookies were the main dessert hit at Christmas dinner. You could use your own preferred sweetener (sugar) or what I use, Swerve.

They are moist, light, and the orange zest is wonderful (although you could use lemon zest too).

I went back and forth as to whether to glaze or roll in Swerve confectioner’s sugar so I did both. I like the plain confectioner’s sugar the best, as this cookie sort of reminds me of those little wedding cookies everyone loves, but the texture is quite different, more like cake.

In figuring this out, I did my due diligence and made them four different times to make sure I was happy and you would be happy with this recipe.

Variations for the Coconut Flour Ricotta Cookies

I also discovered you can play around a little with the basic recipe.

Add unsweetened coconut. That added texture is really fun!  I may even come back and do a whole new recipe can call it coconut balls, so no one misses out.

Add citrus to either batter or the glaze: Lime, Orange, Lemon, by adding zest to the sugar and using fingertips to release the citrus oils.

Add almond extract: Just a drop or two will give you that wedding cake taste.

Glaze or Confectioner’s Sugar: This will depend on your mood or occasion. The pink would be so cute for a baby shower.

If you like this recipe, you’ll love this grain-free snacking lemon cake,

More Low-Carb Recipes from Spinach Tiger

More Coconut Flour Recipes from Spinach Tiger

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grain free ricotta cookies

This amazing grain free Italian Ricotta Cookie was loved more than all the other versions we make. Small, moist, flavorful, the perfect little cookie for coffee.

Course Cookies

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 30

Author Angela Roberts

Ingredients

• 1 cup coconut flour
• 2 teaspoons baking powder
• dash nutmeg
• 1 teaspoon orange zest or few drops orange extract
• 1/2 cup unsalted butter room temperature
• 3/4 cups Swerve Confectioner's sugar divided (can use 1/2 cup sugar)
• 1 teaspoon vanilla
• 1 egg
• 7 ounces ricotta cheese
• Glaze Option
• 1 tablespoon unsweetened cranberry juice can use milk
• 1 cup Swerve Confectioner's Sweetener
• sprinkled optional

Instructions

• Mix coconut flour with baking powder, nutmeg, orange zest. Set aside.
• Cream butter and sugar until smooth.
• Add egg until just mixed.
• Add vanilla.
• Add ricotta cheese.
• Add in flour mixture.
• Refrigerate at least 30 minutes
• Roll into 30 small balls, about one inch in diameter. Place on parchment paper on baking sheet.
• Put back into refrigerator for at least 30 minutes.
• Bake at 350 for 10 minutes or until bottoms are golden brown.
• Roll in confectioner's sugar or cool and apply glaze below.
• Glaze Option
• Milk juice and confectioner's sweetener to form a glaze.
• Mix well. Add more sugar if too runny.
• Put sprinkles on immediately. The glaze dries quickly.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Fiber: 1g

The post Coconut Flour Ricotta Cookies appeared first on Spinach Tiger.