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.

Creamy, smooth, chocolatey with a chocolate ganache topping, my husband who hates cheesecake, loves these.

This recipe makes four, double it to make 8. These make the best dinner party dessert, and the good news is you can freeze these. I make this recipe every week for the bakery and can promise you that it’s a winner. These sugar free chocolate cheesecake jars are crustless, making them even easier to make.

Why This Sugar Free Chocolate Cheesecake Works

This recipe works because it has the best ingredients to get a smooth, natural chocolate taste. The combination of melted chocolate and unsweetened cocoa gives that just right dark chocolate taste. Topped with chocolate ganache not only looks pretty, but adds another layer of chocolate flavor. Top with a few raspberries for an even better experience.

Sugar Free Chocolate Cheesecake Ingredients (4 servings)

• 1/2 cup sugar free chocolate chips
• 1 tablespoon unsweetened cocoa powder
• 1 egg
• 60 grams sour cream (1/4 cup)
• 8 ounces full fat cream cheese
• 1/2 cup Swerve confectioner’s sweetener or 3/4 cup Allulose
• Vanilla extract
• dash teaspoon salt

Chocolate Ganache

• 1/4 cup heavy cream (or coconut milk)
• 1/4 cup chocolate chips
• Dash sea salt

Tips for Making Chocolate Cheesecake Cheesecake Jars

• It’s imperative that all ingredients are room temperature. We use a food thermometer to make sure the cream cheese and sour cream are at the same temp to avoid any lumps.
• Make sure your bowl is also not cold. If you are using a stainless steel bowl, warm it up first.
• Make sure the melted chocolate is cooled, but not to the point that it hardens back up. This will take five to ten minutes.
• Only mix on low. We use a hand-held mixer, making sure to scrape down the sides.
• Gently mix the eggs with a fork first before adding in a little at a time. Do not use mixer with the eggs, which will push air into the batter and possibly deflate the cheesecakes when baking. Mix only by hand with a spatula, pushing around the sides, several times to make sure there is no air in the mix.
• Only bake at 325 F. for 15 minutes. They are DONE. The middle will jiggle and that’s a good thing.
• You do not have to use a water bath. Put a pan of water on the bottom of oven instead, which helps keep them creamy.
• Cool Completely before adding the ganache. Cool completely before refrigerating.

If you’re in the Nashville area, please consider stopping by the Nolensville Farmer’s Market Saturday mornings or making arrangements to pick up a dozen items in our Franklin Home Bakery.

We sell a large array of Keto Friendly cupcakes, muffins, cheesecakes, and biscuits, all gluten free, sugar free.

Kitchen Equipment

• Foil Cups (these are great, freeze well and come with lids. Use for any kind of single serving desserts or mini mason jars.
• Hand Beater
• Large Spatula (made for omelettes, but great for mixing along sides of bowl to ensure there is no air. You’ll want to use this one all the time.
• Stainless Steel Bowl

Macros

Net Carbs: 5 Calories: 330 Fat: 30 g Protein: 7

More Keto Chocolate Desserts from Spinach Tiger

• Chocolate Mousse
• Chocolate Pudding
• Chocolate Black Botton Brownies
• Chocolate Cream Tart

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Sugar Free Chocolate Cheesecake Jars

Sugar Free Chocolate Cheesecake Jars, Single Serve with Chocolate Ganache Topping

Course Dessert

Cuisine American

Keyword Keto chocolate cheesecake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 156kcal

Author Angela Roberts

Ingredients

Cheesecake Ingredients

• 8 ounces cream cheese room temperature
• 1 small egg room temperature
• 4 tablespoons sour cream room temperature
• 1 teaspoon vanilla
• 1/2 cup Swerve or Allulose see Notes
• 1 cup sugar free chocolate chips melted
• 1 tablespoon unsweetened cocoa powder
• dash sea salt

Chocolate Ganache

• 1/4 cup sugar free chocolate chips
• 1/4 cup heavy cream or coconut milk optional addition
• dash sea salt

Instructions

• Preheat oven to 350 degrees (180 C)
• Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
• Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
• Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
  
• Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
• Add Sour Cream. Mix well, but keep beater on low.
• Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
• Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
• This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
• Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
• Cool completely before adding chocolate ganache.

Chocolate Ganache

• Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick.

  If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
  
• Once cheesecakes are cooled, spoon ganache over cheesecake.

Refrigerate or Freeze

• Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.
  

Notes

If using allulose, taste for sweetness. You may need to add more.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g

The post Sugar Free Chocolate Cheesecake Jars appeared first on Spinach Tiger.

Since I originally started making sugar-free keto cheesecakes, I found a fairly good formula that I think works perfectly whether I’m making small cheesecakes, jar cheesecakes or this nice big fat New York style cheesecake.

This served as the birthday cake for the twins, Marshall and Ryder, when they turned 15. This September, they turn 18 and I can’t believe how fast the time flies. If you follow this blog for the last 16 years, you would hear about them, as for many years they were right there in the kitchen baking along side of me, or playing while I was doing a blog post. I’m not the mom, but I’m the friend who watched them for years and am still a big part of their life.

The one keto dessert that they like and will eat is the cheesecake! I think keto cheesecake probably is the one dessert you can fool all the people with as far as sugar-free desserts.

New York style keto cheesecake has a rich slightly dense texture, not too sweet and topped with sour cream. I didn’t sweeten the sour cream with anything as I didn’t find that necessary. If you love, creamy and rich, you will love this keto cheesecake.

Ingredients for Keto Cheesecake

• Cream Cheese (full fat)
• Sour Cream
• Eggs
• Swerve Confectioner’s Sweetener (or erythritol of choice)
• Allulose (if you have it)
• Orange or Lemon zest and extract
• 9 inch cheesecake pan with removable bottom
• Almond Flour Crust

My ratio is 8 ounces cream cheese to one egg to 1/4 cup sour cream to 1/2 cup confectioner’s. I added one extra yolk, which I do if it’s a big cheesecake. I used an 8 1/2 inch cheesecake pan. If you have a larger pan, add more ingredients in this ratio.

How to Bake a Keto Cheesecake

You will not need to make a water bath for this cheesecake. I learned this from America’s Test Kitchen, and I like how this texture turns out. Rich, fluffy, creamy and slightly dense, it has the perfect New York cheesecake texture.

Once you have your baked almond flour crust, make sure your temperature is 325 (160 C) degrees F. If you use bake mode, you’ll be baking for about 45-50 minutes. If you are using a convection oven, it may only take about 40-50 minutes. How will you know?

How Do You Tell When a Cheesecake is Done?

Take the internal temperature. If you’ve been here for anytime at Spinach Tiger, you will know I’m devoted to the food thermometer for baking. Cheesecake is done when center is 150 F (65 C).

I’ve made this cheesecake twice in one week for different events. The second time I used the thermometer and took it out of the oven at 155 degrees F. shaving off about ten minutes of baking time and it was creamier. Both version were good, but I liked the creamier version best. This means means you will be taking the cheesecake out before you think it’s done trusting that thermometer.

Fancy Fruit Topping for Keto Cheesecake

The easiest way to top a cheesecake and make it pretty is to make a fruit wreath around the cheesecake. I wait and top my cheesecake with fruit before serving (1 to 2 hours is okay). Then right before serving, I sprinkle confectioner’s sugar. (I use Swerve brand).

You could also top with a raspberry puree or blackberry sauce (use Swerve instead of sugar and skip the sour cream. You could also top with this delicious blueberry compote like I did here!

Please Pin so you can make this for your next special occasion.

More KETO Cheesecakes from Spinach Tiger

Go check out the NEW homepage. Will give you lots of options. Just click on the logo at the top.

Note: MACROS are in the recipe.

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Keto New York Style Cheesecake

New York Style Low Carb Cheesecake

Course Dessert

Cuisine American

Keyword keto cheesecake, keto dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Calories 330kcal

Author Angela Roberts

Equipment

• 1 8 inch cheesecake pan

Ingredients

• 32 ounces full fat cream cheese room temperature (see notes)
• 1 cup full fat sour cream
• 4 large eggs
• 1 large egg yolk
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1/4 teaspoon lemon or orange extract or teaspoon vanilla
• zest of one orange or lemon
• Almond Flour Crust Recipe
• 1 1/2 cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon Swerve or sugar

Instructions

• ! Make Almond Crust
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 8 or 9-inch springform pan. Don't go up the sides. Not necessary.
• Jab with fork all over. Bake for 10 to 15 minutes until done at 350 F (180C).
• Stick in freezer for about 10 minutes.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, zest, swerve, Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs by hand, until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 45-55 minutes.or until the outside is set and the middle still jiggles a little. It will continue to cook.I t will get a golden brown. The internal temperature should be taken at 45 minutes to see where it's at. It's done at 150 degrees in center.
• Turn oven off. Open oven door. Leave in for an hour. If you don't have time for that, it's okay. I didn't as I needed my oven. It might compact a little more, but that's okay. When that happens, I just stick inside microwave to cool.
• Take cheesecake out. Allow it to cool for two hours. Remove from pan.
• 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 and fresh mint.

Notes

To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

Nutrition

Serving: 1of 12 | Calories: 330kcal | Carbohydrates: 6g | Protein: 10g | Fat: 35g

The post Classic Keto New York Cheesecake with Fancy Fruit Topping appeared first on Spinach Tiger.

Until  last year I hadn’t cooked a prime rib since I was a teenager, when I listened to vinyl and used hot rollers.

Prime rib is not something people make every day or any day and it’s sort of a retro food that most people will never make or only make on Christmas day. 

I can proudly say this is the world’s best prime rib recipe, with the best sour cream horseradish sauce, and will bring raves during any holiday cooking season. One person said “this is the best meal you ever made.”

I’m not sure about that, but it’s indeed testimony that this is a recipe that is just about fail proof, so put all fears of tackling a prime rib away and enjoy this most flavorful cut of meat.

Melt in Your Mouth Prime Rib

As I stared at this somewhat intimidating piece of meat, I fretted over two things.

Tenderness and Overcooking.

 Even the end pieces were melt in your mouth, and you can see it’s perfectly done to a medium rare.

When I saw the words low and slow, I decided upon that roasting direction.

I started with a very hot oven of 450º F degrees for twenty minutes. After that I turned the oven down to 325° degrees for approximately two hours, checking often in the last hour to make sure the temperature of the beef didn’t exceed 130°.

My friend was there early watching me obsess about the temperature. This is one of the most important parts of getting it right, so you must have a quick read thermometer to get it right.

The cooking time is going to vary because not only will size be a factor, but so will the temperature of the meat before you put it in the oven. You want to bring the cold temperature down so the cooking is more even and left the meat out for over two hours.

The Week Before: Prepare the Prime Rib a Week in Advance

But just like in those cool movies, we have to start with the line…The Week Before.

(You know the part where they start in the middle of the story and then back up to the beginning).

The Week Before the Prime Rib Goes in the Oven

Start by Shopping: Websites will tell you to buy the best piece of meat you can find. That’s nice. But what if you could find a reasonably priced standing rib roast. Should you buy it? I did. An 8 pound roast fed 8 people. This may be different for your crowd. You can’t go wrong with more, because left overs mean beef dip sandwiches with sour cream horseradish sauce on crusty rolls.

Seven to 10 days prior to roasting, you want to do your own dry aging. You could purchase an already dry-aged prime rib, and if you do, I want to be your friend. You’re rich. You will be spending anywhere from $200 to $400  for a bone-in roast.

I wasn’t able to do the real dry aging as I only had four days instead of seven, but I still noticed the difference. Of course, this is not the dry aging done from the experts who can control the temperature and humidity. I actually wonder if people who buy that $400 roast are the ones cooking or is it a task left to their private chef. As for me, I’d take that money and go to Kayne Prime, Nashville’s best steakhouse. There is no way I’m cooking anything that costs that much to eat just once.

Spinach Tiger has an Amazon Shop, which earns a small commission with personally curated items we actually own and use. Shop Here. 

Best Prime Rib Recipe Includes the Dry Aging Process:

This article helps to explain why you should consider dry aging your meat and how the meat changes. It also gives you the how, but also gives you complicated information and a method most people won’t apply. This method is the one I used. It calls for a simple dry aging of beef in refrigerator for 7 to 10 days.

Rinse in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did). This is a more realistic method for the home cook. The first article proclaims this short method will make no difference, but we thought it did. I’ll leave that up to you.

Roast to the Right Temperature

Whatever you do, do not allow your meat to go above 130 degrees F.  You will have to be diligent in checking this in the last moments. I intended to take the roast out at 125 and within a minute, I missed it. The meat will continue to cook during the resting process. Even those who like medium meat were happy with the medium rare pieces.

My new oven came with a plug-in probe which is priceless. 

Use Beef Bones as Rack

If you plan on making prime rib anytime soon, be on the lookout for some nice long beef ribs on sale. These will serve as your rack and will flavor the juice greatly increasing the deliciousness of the au jus. Roast bones first and use that juice and fat to mix with some beef broth to baste the roast. 

1. Roast bones which will be used for the rack.
2. Set the oven to 450º degrees F.
3. Leave the bone in. It adds flavor.
4. Rub the roast with the seasonings. How much is up to you. I made sure the roast was well covered.
5. Place roast on the pre-roasted bones.  Add two cups of beef broth and a half bottle of red wine to bottom of pan.
6. Cook for twenty minutes. Turn down the heat to 325º F (for a convection oven). Baste with juices every 30 minutes.
7. Cook to medium rare no higher than 130º F. If you have people who don’t like medium rare, keep in mind the ends will be more well done. 
8. Rest for thirty minutes prior to serving. The roast continues to cook and will maintain its juices.
9. Serve with sour cream horseradish sauce.

More Special Red Meat Dishes

• Tenderloin Roast
• Tomahawk Prime Rib (Cowboy Steak)
• Braciole (Italian Stuffed Steak
• Rack of Lamb
• Za’atar Rack of Lamb

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How to Make Perfect Prime Rib

How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.

Course Entree

Cuisine American

Keyword prime rib

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Author Angela Roberts

Equipment

• cheesecloth
• Meat Thermometer
• carving knife

Ingredients

• six pound bone-in prime rib roast
• 3-4 beef ribs
• 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
• olive oil
• 4 garlic cloves
• 2 cups beef broth
• 1/2 bottle red wine

Horseradish Sauce

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 dash worcestershire sauce

Instructions

Dry Age Meat

• Dry Age the Meat: Give yourself 7 days, at least 4 days.
• Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did).

  Place in refrigerator for 4 to 7 days.

Roast the Meat

• Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
• Leave out on counter for two hours.

Roast Beef Bones

• Heat oven to 400°
• In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
• Save the fat and juice of the bones and add to the beef broth.

Roast Prime Rib

• Turn Oven up to 450 degrees F.
• Place bones in roasting pan. Add wine and beef broth.
• Put meat over the bones. Roast for 30 minutes.
• Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
• Take prime rib out of oven. Allow to sit for 30 minutes before carving.
• Serve with the au jus or with a horseradish cream.

Horseradish Sauce

• Mix ingredients together. Keep refrigerated until use.

The post Best Prime Rib Recipe with Sour Cream Horseradish Sauce appeared first on Spinach Tiger.

I made these as a set of three but you can easily make one large cheesecake following the measurements in this cheesecake.

I really like making these in three small pans, especially if you’re having a dinner for two or four. Also if you are setting up a dessert table, it looks so cute, especially setting the cakes on greens.

While Keto raspberry cheesecake is great for any occasion, it’s especially nice for Christmas. Here I made some little chocolate decorations (not necessary) and did add some pomegranate arils and stabilized whipped cream.

Tips for Keto Cheesecake

Over the many years of making keto cheesecakes, I’ve discovered that allulose is often a better choice than erythritol. However, it’s not always easy to find and is expensive. I still use Swerve confectioner’s as my go to for my cheesecakes.

Make sure to cool completely before refrigerating.

Ratios: My typical ratio is 8 ounces full fat cream cheese to 1/4 cup sour cream, one egg. If you’re making a full-size cheesecake you will need 32 ounces (4 bars), 1 cup sour cream and four eggs and one extra egg yolk. To this you will add your sweetener (2 cups confectioner’s sweetener).

Baking in Jars: Yes, you can make mini cheesecakes in jars without a bottom crust. Don’t fill up more than 3/4 of the way and bake at 325° for about 15 minutes.

Raspberry Puree: If you use enough liquid with erythritol, your raspberry sauce will be smooth and will not crystalize.

How to Tell When Cheesecake is Done

This is always the big question. The ideal internal temperature for cheesecake is between 150° and 155° F.  If you know me by now, you know I use a food thermometor for everything, especially baking. This will give you confidence.

How to Make a Keto Cheesecake Crust

This is much easier than you might think. You can decide if you only want to make one small cheesecake (for two), or make all three. These cheesecake pans from Amazon come in set of three.

If you feel you have too much cheesecake mix, you can put some in small jars.

More Keto Cheesecakes From Spinach Tiger

• Keto Crustless Cheesecakes in Jars
• Keto Classic New York Cheesecake with Fruit Wreath
• Keto Blueberry Cheesecake Bars
• Keto Basque Cheesecake
• Keto Maple Pecan Cheesecake Bars
• Keto Spiced Pear Cheesecake Bars

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Keto Cheesecake with Raspberry Topping

Keto Cheesecake with Raspberry Topping for Three Mini Cheesecakes

Course Dessert

Cuisine American

Keyword cheesecake, keto cheesecake

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

Cream Cheese Mixture

• All Ingredients Need to be at Room Temperature
• 24 ounces cream cheese
• 3 eggs
• 3/4 cup sour cream
• 1 1/2 cup Swerve Confectioner’s
• 1 tablespoon vanilla
• 1/4 teaspoon lemon extract or 6 tablespoons lemon juice
• lemon zest about 1/4 teaspoon

Almond Flour Cheesecake Crust

• 1 cup almond flour
• 1 teaspoon vanilla
• 3 tablespoon melted butter
• Kitchen Tools Needed
• 4 inch Mini Cheesecake Pans
• Parchment Paper

Raspberry Sauce

• 1 10 ounce Frozen Raspberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup erythritol
• Stabilized Whipped Cream (for Garnish) Recipe (optional)

Instructions

• Make Almond Flour Crust

Cheesecake Crust

• Mix all ingredients together. You may think it’s too dry, but when you put it between your fingers, you’ll see it hold together.
• Cut parchment paper to fit your pans.
• Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
• Lower temperature to 325.

Cream Cheese Mixture

• Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
• Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
• In that case, I’ll put the eggs in first, followed by the rest of the ingredients.
• Mix until smooth.
• Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
• Leave in oven for about 25 minutes with the door open.
• Take out and cool completely before refrigerating.

Raspberry Sauce

• Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
  
• Top Cheesecake, refrigerate for several hours before serving.

The post Keto Raspberry Cheesecake appeared first on Spinach Tiger.

It’s quite the time in America, as for some feelings and displays of patriotism are not welcome. Just so you know, they ARE welcome here. Yes, we have problems and feel perhaps even anxious, angry, confused or worse… apathetic.

America is a young country with an amazing form of government run by flawed, passionate people. Fierce debate bothers some people, but it’s the allowance of such heated debate that makes this country great. I do hope you celebrate with gusto and love the freedom we are gifted to have.

The boys (the twins) are currently on a scout trip enjoying Washington D.C. and nothing is ruining their joy in our America’s capital. They just sent me a picture of the Speaker of the House’s office, and they will be touring the White House. Even though Biden may not be their guy, they are thrilled to be there and are hoping to meet him. After all, they said, he’s the president of the United States of America. If only we all could afford this grace to the side we don’t agree with and be on the side of America.

This keto mixed berry cake recipe made with juicy red local strawberries picked and sweet, organic blueberries is my way of uniting us and opening up a discussion on what liberty means to me, to you.

Pursuing Happiness with Food (that is good for you) 

My heart’s desire is liberty for all. Liberty means free from health problems caused by food. Liberty means the elimination of chronic diseases that make us more vulnerable to complications (death from viruses, colds, etc.)

But do we have to give up dessert? Not if we rethink ingredients and understand a little bit about the science of food and how the brain interprets ingredients. Fat satisfies and satiates. Sugar or highly processed carbs sans fiber does not, and actually increases the desire to repeat, because the brain says “you’re still hungry” or the pleasure is so intense from sugar, it has a drug-like affect.” Think food coma.

If you’ve been around here for any length of time, you’ve seen this blog evolve from whole foods recipes to grain free, sugar free recipes with a criteria of delicious and no compromise.

You can look around and see the many low carb recipes, the numerous amount of vegetable recipes and kitchen tested keto friendly dessert recipes that people pay money for (in my bakery). I cannot blame a failed recipe on someone who didn’t bake it right. I get immediate feedback from the public.

My Keto Bakery – Keto Classes

After perfecting grain free, low-car recipes, I  opened a home keto bakery.   

If you live in the Nashville area, I sell my baked goods, mainly to people avoiding grains, gluten, sugar and often those on low-carb and keto diets. We also teach keto baking classes. 

I’m also at a few farmer’s markets and coffee shops.

How do you make a grain free cake that tastes good?

After many tries, I believe I have a perfect base for a moist, grain free sponge cake, using the right combination of blanched almond flour, coconut flour, avocado oil, eggs and sour cream. (Sour cream can be replaced by a non-dairy sour cream or almond milk).

The consistency is similar to a sponge cake, and when baked extra minutes, forms a near crunchy top (like a muffin).

A piece of this keto mixed berry cake is high in good fat and doesn’t take you to a dark place of overeating, but brings some pleasure.

How do I Make a Keto Skillet Cake?

I used a ten inch cast iron pan to make this cake, along with a baking spray and parchment paper. You could also make a 9 inch layer cake, or a quarter pound sheet cake.

Can a Cake with Fruit Still be Keto Friendly?

Yes, strawberries and blueberries are fairly low in carbs and high in fiber. One piece of this cake is 3 net carbs.

What Sweetener do I use for a Keto Cake?

I use Swerve which I’ve written about here. Swerve makes both a granular and confectioner’s sweetener.

More Keto Summer Dessert Recipes You Might Love

• Keto Strawberry Shortcake 
• Sugar Free Cheesecake Jars with Blueberry Compote
• Keto Cheesecake with Fruit
• Lemon Blueberry Bundt Cake
• Keto Angel Food Cake
• Keto Chocolate Ganache Bundt Cake
• Keto Flag Cake

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Keto Mixed Berry Cake Recipe

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

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup Swerve Granulated
• 6 eggs
• 1/2 cup avocado oil
• 60 grams sour cream
• 1/3 cup sliced strawberries
• 1/3 cup blueberries

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together except the Swerve. Set aside.
• Mix Swerve and avocado oil.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla. Add sour cream.
• Add dry ingredients. Mix.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a quarter sheet pan or a ten inch cake pan. If you use a 9 inch
• Bake for approximately 30-35 minutes or until golden brown.

Nutrition

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

The post Keto Mixed Berry Cake Recipe appeared first on Spinach Tiger.

This recipe for taco slaw uses a combination of mayo, sour cream and your choice of salsa. I prefer salsa verde (love the Trader Joe’s version), but you could also use a red salsa. I saved time using onion powder instead of chopping any onion, added chili powder, salt and pepper. A squeeze of lime with the zest brightens it up and cilantro pulls it all together.

Make this recipe for taco slaw least two hours in advance to give the flavors a chance to sing.

Ideas for Easy Tacos Using Taco Slaw

• Left Over Roast Chicken, Rotisserie Chicken
• Pulled Pork
• Carnitas
• Left over Pot Roast
• Grilled or Sauteed Shrimp
• Your Favorite Frozen Fish or Grilled Fish
• Sliced Sweet Potatoes (for a meatless night, this slaw works here)

Don’t Forget to PIN THIS

More Slaw Recipes from Spinach Tiger

I’ve made various different slaws over the years. Take a look.

• Asian Slaw, Ginger Dressing
• Crack Slaw with Comeback Sauce
• Blue Cheese Slaw with Green Apple
• Red Cabbage Salad
• Keto Fish Tacos
• Healthy Eggroll in a Bowl

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Recipe for Taco Slaw

Taco Slaw that goes with meat, fish or chicken

Course Salad

Cuisine Mexican

Keyword mexican slaw, taco slaw

Ingredients

• 1 bag cole slaw mix
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup salsa green or red
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime juice, zest
• 1 jalopeno or serrano pepper optional
• 1/2 cup chopped cilantro

Instructions

• Mix all ingredients together except for shredded slaw and cilantro.
• Place slaw into serving bowl. Add above dressing, as much as you need. If you find the slaw too dry, add in a little more mayo.
• Toss with cilantro. Refrigerate for at least two hours prior to serving if you can.

The post Recipe for Taco Slaw appeared first on Spinach Tiger.

At only 3 net carbs, I am adding this keto friendly, grain free peach muffin to my keto bakery for the next few weeks. I’ve sent out a few testers to rave reviews.

I’m rushing to print because peaches have a short season. I get mine from the Peach Truck, where I am guaranteed the sweetest, best peaches. We look forward to them every year. See Nashville Peach Truck schedule here.

I have done everything imaginable with peaches included a peach pork bolognese, peach sangria and a grilled peach salad, and this is one of my new favorites because it’s easy and it’s sweet treat.

What grains do I use for Grain Free Peach Muffins?

Grain free is also gluten free. I am using mostly almond flour and coconut flour. Eggs add to the structure of the crumb as does a scant amount of xanthan gum. Sour cream aids in flavor and richness.

What sweetener do I use for grain free peach muffins?

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

I’ve kept this recipe very simple. A little vanilla extract, fresh juicy peaches, almond flour and a bit of coconut flour, eggs and sour cream come together for a perfect muffin texture.

Variations

Mix blueberries or blackberries, fruit that loves to mix with peaches. Serve these muffins with some Rebel sugar free ice cream or this stabilized whipped cream 

Or make in a skillet like the recipe below.

What is the nutritional value for grain free peach muffins?

This recipe makes 12 to 14 servings.

12 muffins: Each muffin has 205 calories. Net Carbs: 3     Fat: 17   Protein: 6

14 muffins: Each muffin has 175 calories, Net Carbs: 2    Protein: 5   Fat: 15

More Related Recipes from Spinach Tiger

• Grain Free Peach Almond Tart
• Low Carb, Grain Free Skillet Berry Cake
• Spinach Salad with Grilled Peaches
• Grain Free Blueberry Crumb Muffin
• Keto Flag Cake

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

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

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1 cup Granulated Swerve (Powdered Erythritol)
• 1/2 cup avocado oil
• 6 eggs
• 60 grams sour cream
• 1/3 cup almond milk
• 1 teaspoon vanilla extract
• 260 grams almond flour
• 26 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• baking spray

Instructions

• Please read through the recipe, set out all ingredients. Wet ingredients with the Swerve will be mixed thoroughly first, then the dry ingredients added last.
• Preheat oven to 350 degrees F, 180 C.
• Cut an x on each peach end. Place in boiling water for one minute.
• Peel peaches and chop into small pieces.
• Mix all dry ingredients together (except Swerve) and set aside.
• In the bowl you intend to mix all batter, mix Swerve and oil in mixing bowl.
• Add eggs and beat for three minutes.
• Add vanilla extract.
• Add sour cream and almond milk.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Spray your muffin liners with baking spray.
• Fill 12 muffin tins. An ice cream scoop works well with this kind of batter, which will be thick.
• Add chopped peaches to each muffin.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Nutrition

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

The post Grain Free Peach Muffins (Sugar Free, Gluten Free) appeared first on Spinach Tiger.

You can make keto blueberry cheesecake bars in either a 8 x8 square pan like this one from USA Pan, my favorite pan brand, or a rectangular pan.

Process for Keto Cheesecake Blueberry Bars

• Prepare 8 x 8 pan with two pieces of parchment paper.
• Freeze for 10 minutes.
• Pre-bake at 350 F (180 C) for 8-10 minutes until slightly golden.

One of the times I baked this in a rectangular pan, so use what you have.

You can use blueberry compote to make cheesecake in jars.

More Keto Cheesecake from Spinach Tiger

• Pear Cheesecake Bars
• Keto New York Cheesecake
• Keto Mini Cheesecake for Two
• Keto Pumpkin Cheesecake Bars
• Keto Maple Pecan Cheesecake Bars
• Keto Crustless Cheesecake in Jars

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Keto Blueberry Cheesecake Bars

Keto, Low Crab, Sugar Free Blueberry Cheesecake Bars

Course Keto Dessert

Cuisine American

Keyword blueberries, keto cheesecake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Ingredients

Blueberry Topping

• 2 cups blueberries
• 1/2 lemon
• 1/3 cup Swerve

Bottom Crust

• 1 1/.2 cups almond flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 3 tablespoons Swerve Confectioner's sweetener
• 2.5 tablespoons butter melted
• 1 small beaten egg

Cheesecake Filling

• 16 ounces cream cheese
• 2 eggs
• 1/2 lemon, zest and juice
• 1 cup Confectioner's Sweetener
• 8 tablespoons sour cream
• 2 teaspoon vanilla

Instructions

• Blueberry Topping
• Place blueberries with few tablespoons of water, swerve, lemon juice in small saucepan. After about 10 minutes, add xanthan gum gel. You can leave this out, but you will have to drain some of the juice.
• Bring to boil, reduce heat to simmer and cook about 20 minutes.
• Set aside to cool.

Tart Crust

• Mix all dry ingredients first. Add butter and beaten egg and mix with hands to bring together. Wrap in plastic. Refrigerate for 15 minutes.
• I use a square 8 x 8 pan to make this and the safest thing to do is to line the whole pan in parchment paper first, as the almond flour dough can tend to stick. Spray the pan before applying the paper.
• Roll out on the parchment paper and then place the parchment paper with the dough into the pan. Freeze for five minutes or longer.
• Pre-bake for 8 minutes at 350 degrees, 180 C.

Make Cheesecake Filling

• If cream cheese is not room temperature, microwave for 10 to 20 seconds.
• Place egg, extracts, sour cream, Swerve in blender. Mix. Add cream cheese, and blend until well mixed. Add lemon juice and zest and mix again.

Assemble

• Once tart is pre-baked, pour cream cheese mixture in. Bake at 350 degrees F. for 10 minutes. Lower to 325 degrees F. and bake for 15 more minutes.
• Cool completely before refrigerating. Cool to room temperature before adding sour cream in next step.
• Spread with sour cream. . Refrigerate for at least six hours prior adding blueberry compote. Refrigerate compote separately. Add compote to cream cheese bars Cut into 16 squares. You can skip the compote and add freshly sliced strawberries as an option.

The post Keto Blueberry Cheesecake Bars appeared first on Spinach Tiger.