These keto white chocolate cranberry muffins are very similar to these low carb raspberry white chocolate muffins I made here. The good news is that it’s a lot more affordable right now to use cranberries and they don’t have those annoying raspberry seeds.

My Favorite Keto White Chocolate Chips (Choc Zero)

I purchase all my chocolate from Choc Zero for the Bakery. I am also an affiliate and earn a small commission.

Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Best Tools for This Recipe (Amazon Affiliate)

• Confectioner’s Wand
• Wilton Drizzle Spoon (better than any of the fancy ones)
• Jumbo Cupcake/Tart Liners (These come in 600 pack for under $20. If you intend to do a lot of baking, these are great and affordable. You can also bake these muffins in regular cupcake holders.

Grab a few bags of cranberries while they’re at the store and freeze them. You can make this all year.

Ingredients

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

I used my left over sugar free cranberry sauce, but I put a modified version in recipe for you.

More Keto Recipes You Might Like

• Sugar Free Cranberry Sauce
• Orange Cranberry Bread
• Orange Cranberry Muffins
• White Chocolate Raspberry Bundt Cake
• Chocolate Raspberry Bundt Cake
• Raspberry White Chocolate Blondies
• White Chocolate Macadamia Raspberry Cookies
• Cranberry Orange Holiday Cocktail

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Low Carb Cranberry White Chocolate Muffins

Low carb, gluten free, sugar free, keto friendly vanilla cake with vanilla glaze.

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Calories 204kcal

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 1 tablespoon baking powder
• 2 tablespoons coconut flour
• 6 large eggs
• 1/2 cup extra virgin olive oil or avocado oil
• 4 tablespoons sour cream 60 grams
• 1/3 cup almond milk unsweetened
• 1/3 cup sugar free white chocolate chips
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup Sugar Free Cranberry Sauce

Cranberry Sauce

• 1 cup cranberries
• 2 cups water
• 1/2 cup confectioner's Swerve
• orange zest optional
• 1/2 teaspoon cinnamon

Glaze Ingredients

• 3 tablespoons water
• 1 dash salt
• 1 cup Swerve Confectioner's Sweetener

Instructions

• Make Cranberry Sauce Below. Allow it to cool, while assembling ingredients for muffins.

Muffin Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Mix sour cream and almond milk together in jar. Then add to mixture.
• Gently mix in the dry mixture.
• Add in the white chocolate chips.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blended cranberry sauce AFTER the batter is in the cupcake pan. This will ensure the batter doesn't turn pink. Add a tablespoon and swirl.

Cranberry Sauce

• Mix all ingredients except the Swerve in saucepan. Cook on medium heat until cranberries pop.
• Cool to 108 degrees C. and then add in the Swerve. This prevents crystalilzation.
• Once cooled, pour off excess liquid. Taste for sweetness. Add more if necessary.
• Place sauce in blender and blend for about 10 to 20 seconds until you have a thick puree. Add in some of the cooled liquid if it's too thick. You want the consistency of a thick maple syrup.

Baking

• Bake for 15 to 20 minutes or until lightly golden at 350 F (180 C.)
• Glaze AFTER Muffins Completely Cool.

Glaze

• Mix Confectioner's Sweetener with water, until you have consistency that will allow for a drizzle.
• Prepare glaze and drizzle over the top.
• You might also want to sprinkle extra confectioner's sweetener over top before serving. (optional)

Nutrition

Serving: 1of 12 | Calories: 204kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 3g

The post Low Carb Cranberry White Chocolate Muffins appeared first on Spinach Tiger.

Keto White Chocolate Raspberry Bundt Cake Celebrates Eleven Blogging Years and 1200 Recipes

It’s the perfect cake to celebrate my 11th blogging anniversary. I hit publish for the first time after midnight just past Christmas Eve in 2008. I made my decision in December 2007, but I spent a year getting myself in gear and it’s been the best career experience of my life.

I still have the same passion I did in 2007 when I discovered food blogs and knew on the spot, I was going to carve out a life as a food blogger. I had no idea where it would take me, but I knew it was my calling, my purpose, my joy.

In 2019, I added another facet to the Spinach Tiger brand. I opened a home keto bakery. It all happened quite by accident when a stranger in the neighborhood asked for some keto muffins and the night of delivery asked for three dozen more. I looked at my husband and said “I have a keto bakery.” And, just like that, I let people know and I’ve been busy every single week.

The good news for you, my precious readers, is that I’ve honed my keto friendly desserts. I sent out test cakes and listened to the feedback. My bakes HAVE to be great, because they are not cheap and people have to drive to pick them up. I have to make it worth their while and I have to make sure the macros are right.

Keto Bakery Classes

In December I decided to promote keto baking classes, and my first class filled up in one day. I am thrilled and excited to be able to do this, because teaching people to have kitchen skills is part of my passion and to teach people to get off sugar and still have dessert joy is beyond happiness for me.

This means that the recipes I give you must work. Find out more about the classes held in Franklin (Nashville area) here. 

The Challenge of the Keto White Chocolate Raspberry Bundt Cake

My challenge in making this keto white chocolate bundt cake was finding sugar free white chocolate. I’m so happy to inform you that ChocZero is making a high quality white chocolate chips. Once I opened the first bag, I ordered six more and got busy making this cake.

Now here is funny story. I decided to make a “practice” cake and as I was taking it out of the oven, I received a text asking for a raspberry cake. I kid you not. This really happened.

Two days later, they picked up their cake and the feedback was stupendous. She texted me back “amazing, fabulous.” She couldn’t believe how delicious a keto cake could be. She had this cake in the past and remembered it and wanted to know if I could do a keto version. I said, well I just pulled a white chocolate raspberry cake out of the oven. I’ll send a picture once it’s frosted.

Bundt cakes can be scary because you don’t want anything to stick when you take it out of the pan. I have the answer for that dilemma.

Tips for Baking in a Bundt Pan

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!  (Since original post, I have changed this from a paste to using butter). 

• OR my new method: Use a generous amount of butter, hitting every crevice.  
• Freeze the pan once  butter is applied.  
• After baking,  cool for fifteen minutes. This is important. 
• Using either a butter knife or offset spatula, go around the sides making sure the cake is lifting.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake. This way, the cake won’t suddenly drop! Place the top over cake, hold with one hand and turn over. You can also use a cake board or anything like that to put over cake when you turn it over,
• Slide onto your cake pan and leave it there, until cake is completely cooled. This is not a perfect cut-out, but it doesn’t have to be.
• Do not touch cake until it has cooled or it will break. 
• Freeze: You can freeze cake at this point, after cooling, wrapping well into plastic. Take out 24 hours in advance to defrost in refrigerator, bringing temperature down slowly. In a pinch, I have defrosted, by leaving on counter, but take off the plastic. 

This is what you want your bundt cake to look like when you turn it over!

There are a few decisions to make about this cake. Fresh or frozen raspberries. Seeds or not seeds. Heavy cream cheese glaze (the way that famous bundt company does it) a cream cheese glaze or a water glaze. 

My Favorite Bundt Pan

I  have a few bundt pans and they work great with my tips, I  lean toward the Nordic brand. 

Fresh or Frozen Raspberries for Purée

I vote frozen, unless you just happen to have a bushel of fresh raspberries.

Seeds or No Seeds

I made a seedless puree and it’s really easy if you have a super blender. I added 1/2 cup water with a 10 ounces bag of frozen raspberries to my blender and made a puree. It was very easy to take through a sieve to get rid of the seeds  I then cooked it down in a saucepan with 1/2 cup Swerve. The liquid will appear thinner when it is warm. Once it cools, it thickens up enough.

How to Add the Raspberry Sauce to Keto Raspberry White Chocolate Bundt Cake

Put in half the batter and gently spoon the sauce without smearing the sauce. Then finish with rest of the batter.

I am now looking forward to making a chocolate raspberry bundt cake, because raspberries and chocolate are so yum!

Make a Cream Cheese Glaze for the Keto White Chocolate Raspberry Bundt Cake

I like a drizzled cream cheese glaze for this cake as opposed to the bigger application. You will use a lot less and calories still count!

You can also make a water glaze, but adding confectioner’s sweetener to a little water till you get the glaze consistency you like. Another option is to add heavy cream and confectioner’s. 

Nutrition Values for Keto White Chocolate Raspberry Cake

There are 12 servings:  3 net carbs per slice.

More Keto Desserts from Spinach Tiger

Keto White Chocolate Raspberry Macadamia Nut Cookies

Keto Orange Bundt Cake

Keto Triple Chocolate Bundt Cake

Keto Pumpkin Bundt Cake

Keto Spice Bundt Cake

Keto Chocolate Cake

Keto Raspberry Muffins

 Keto Naked Lemon Cake with Lemon Frosting

Sugar Free Strawberry Sauce

What is Swerve: Why I use Swerve as My Sweetener

More Keto Desserts from Spinach Tiger

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White Chocolate Raspberry Bundt Cake

Festive Keto Bundt Cake with raspberry filling and vanilla glaze.

Course Low Carb Cake

Cuisine American

Keyword glutenfree cake, keto cake, keto vanilla cake, low carb cake, sugar free cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 324kcal

Author Angela Roberts

Ingredients

Bundt Pan Preparation

• 2 tablespoons butter or shortening

Cake Ingredients

• 260 grams almond flour 2 3/4 cups
• 28 grams coconut flour 1/4 cup
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 cup butter softened (see notes if you want to use oil)
• 3/4 cup Swerve Granulated
• 5 extra large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 cup almond milk
• 60 grams sour cream
• cooking spray
• 1/3 cup Choc Zero White Chocolate Chips

Raspberry Puree

• 10 ounces frozen raspberries
• 1/2 cup granulated Swerve
• 1/2 cup water
• 1 tablespoon lemon juice

Cream Cheese Glaze

• 4 ounces cream cheese
• 4 ounces butter
• 1 cup Swerve Confectioner's
• 1/2 teaspoon Vanilla
• dash salt
• 1 tablespoon heavy cream can use boiled water to thin

Instructions

Grain Free Bundt Cake Instructions

Prepare Bundt Pan

• Please read instructions in the blog post.
• I now use a thick smear of butter applied to a bundt pan and then placed in freezer. This helps the outside not brown as much while the inside is baking.
• Preheat oven to 350 degrees F. 180 C. Prepare bundt pan. See below.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix butter for five minutes.
• Add Swerve Sweetener.
• Beat for one minute.
• Add eggs one at a time, beating one minute each.
• Add vanilla extract.
• Mix sour cream and milk together.
• Add sour cream milk mixture to batter.
• Add dry ingredients.
• Add white chocolate chips
• Mix on medium speed until incorporated. Don't over mix.
• Spoon half of the batter into the pan. Spoon raspberry sauce in, trying not to smear.
• Spoon in remaining batter.
• Bake at 350 degrees F. for 30 to 35 minutes. (Depends on your pan and oven).

  Using a food thermometer, you want to have an internal temperature of 210 degrees F.
• Cool before frosting. Use this Cream Cheese Frosting. Or Low Carb Vanilla Buttercream Frosting Here. or You can make it more pourable by adding milk or heavy cream and placing in a pastry bag or baggie to drizzle. You can also just use a spoon to drizzle.

Raspberry Puree

• Put frozen (or defrosted) bag of raspberries and water in super blender.
• Take this through a sieve to make sure you get rid of the seeds.
• Place this with swerve and lemon juice in small sauce pan.
• Cook on low for about twenty minutes to cook it down. It will be thinner before it cools.

Cream Cheese Glaze

• This mades a moderate amount of glaze.
• Make sure both cream cheese and butter are at room temperature.
• Beat together for five full minutes, starting first with butter. Then add cream cheese.
• Add Swerve, cream and vanilla.
• To make this a loose glaze, microwave at five seconds at at time until you can pour off a spoon.
• You can spoon on, put into a pastry bag or plastic sandwich baggie. Cut very small tip and apply.

Notes

5 net carbs per slice

 

You can opt out of butter and use avocado oil in this recipe. Instructions will differ.

1. Beat all eggs for five minutes. 
2. Stream in oil, slowly. 
3. Mix sour cream, milk until thoroughly mixed.
4. Add sour cream mixture, vanilla.
5. Add Swerve to dry ingredients. Add. 
6. Continue recipe.

 

Nutrition

Serving: 1of 12 | Calories: 324kcal | Carbohydrates: 9g | Protein: 6g | Fat: 30g | Fiber: 4g

The post Keto White Chocolate Raspberry Bundt Cake (Grain Free, Gluten Free) appeared first on Spinach Tiger.

This is the cake known as birthday cake, and it’s gluten free. I don’t know why this has become the “birthday cake.”  It’s yellow inside, chocolate outside and it has sprinkles. It’s the cake my husband had for every birthday.

I wonder how this got started because I never had this growing up. I always assumed a proper birthday cake was this chocolate with chocolate fudge frosting. If you know anything about the history of “birthday” cake, let me know!

The Best Gluten Free Yellow Cake!

There is a secret ingredient in this gluten free yellow cake that makes this taste just like yellow cake. It wasn’t my idea. I got this recipe from America’s Test Kitchen. I tweaked it only slightly, because while everyone loved their version, it was a smidge too dry for me. I substituted half of the butter for oil and that made it perfection!

This is a delicious birthday cake that brings back lots of memories for the men in my life. It seems this is the cake their mother’s made for them. No one complained that this is gluten free made from scratch!

You could make this cake as two large 9″inch layers, 24 cupcakes, or do what I like to do, the triple layer tiny cake, baked in three 6-inch baking pans.

White chocolate is one of the secrets for the gluten free yellow cake.

Get the best white chocolate you can find. It adds in fat and a bit of flavor. This is a gentle reminder that baking can be tricky. Get all of your ingredients out and measured before you begin. I accidentally wasted four eggs the other day not listening to my own advice.

My Tips for the Best Gluten Free Yellow Cake

Weigh your flour. It matters. Once you get the knack of using a kitchen scale to weigh in grams, you’ll be more assured of a good turn-out. If you’re new to baking, there’s a simple reason. A cup of flour can vary from a cup to a cup and a half, depending on who packed it. A cup of flour packed too tightly is going to be dried baked good.

Weigh your batter. I like to bake in three 6-inch cake pans. I find the outcome to be more dramatic. The only thing that can get in the way of its looks is uneven layers. I weigh my batter and divide by three, using the scale. Simply weigh the batter. Divide by three. Zero or (or tare) each pan and add that amount. You will be so happy that you took the time to do this.

Make your cake beautiful. Sprinkles and few magic tricks with this decorating tool (so easy, a child can help you), will turn an ordinary cake into something quite special. Let’s face it, cakes are work. There are a lot of dishes, spoons and equipment to clean up. All that works deserves applause and sprinkles, as child-like as they are always yield a smile.

Use two kinds of fat. Use half oil and half butter, as butter is typical for yellow cake, but not easily absorbed when using gluten free flours. To sub butter, 2 tablespoons of butter equals 1 1/2 tablespoons of oil. In this case I cut out four tablespoons of butter and replaced it with 3 tablespoons of avocado oil.

Decorating a Yellow Birthday Cake

I made a milk chocolate buttercream, and used this Oxo Decorating Tool Kit to add a few simple swirls. This is better than using pastry bags. It’s reusable and easy to clean and control.

Usually when I do small triple layer cake, I make a naked caked, like this gluten free red velvet cake. But a birthday cake gets all the frosting all over and sprinkles on top.

Make sure to completely cool the cake and refrigerate before applying a crumb coat. This means you will layer your cake (after leveling each layer) and put a very thing over all frosting coat. Then refrigerate for 30 minutes and finish the frosting. Apply the sprinkles immediately. I then move this cake to the refrigerator and take out about an hour before serving.

More Gluten Free Baking from Spinach Tiger

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Gluten Free Yellow Birthday Cake from Scratch

Gluten Free Yellow Birthday Cake, moist delicious with a chocolate frosting.

Course Cake

Cuisine American

Author Angela Roberts

Ingredients

• CAKE INGREDIENTS
• 6 ounces white chocolate
• 4 tablespoons unsalted butter cut into 8 pieces
• 3 tablespoons avocado oil or neutral oil
• 11 ounces gluten free flour I use this
• 1 tablespoon baking powder
• 1 1/2 teaspoons xantham gum see notes
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• pinch cream of tartar
• 7 ounces sugar 1 cup
• 1 1/2 tablespoons vanilla extract
• 2/3 cup sour cream
• FROSTING INGREDIENTS
• 1 cup unsweetened cocoa powder
• 5-7 cups confectioner's sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• 1/4 cup heavy cream
• 1 1/2 cup of butter
• sprinkles for garnish
• Kitchen Tools Needed
• Parchment paper
• 3 6- inch cake pans or 2 9-inch cake pans

Instructions

• Instructions for Cake
• Preheat Oven to 325 degrees F.
• Grease 2 9-inch cake pans or 3 6-inch cake pans (which I use)
• Line with parchment paper and grease parchment paper.
• Put white chocolate, butter, oil in double boiler (or use a stainless bowl over saucepan of simmering water).
• Stir until melted. Set aside to cool.
• Sift flour, salt, baking powder, baking soda, xanthum gum. Set aside.
• Whip egg whites with cream of tarter on medium low speed until frothy. Add 1/2 cup of sugar and whip until you have stiff peaks. Transfer the egg whites to a cold clean bowl.
• Clean mixer and add egg yolks and vanilla until well blended.
• Add remaining sugar. Mix well.
• Add chocolate and sour cream mixture to egg yolk mixture.
• Turn mixer to low; add flour mixture and blend until completely combined.
• Add egg whites, using a rubber spatula and fold in.
• Divide cake pan evenly. I weigh my batter between pans.
• Bake until cake pans pull away from pan.
• If using 6 inch pans, bake for 25 to 30 minutes.
• If using 9 inch, bake 30 to 32 minutes.
• Instructions for Frosting
• Whip butter until smooth.
• Sift cocoa powder. Sift confectioner's sugar.
• Add cocoa powder, salt, and sugar together. Mix well.
• Add to butter a cup at a time on medium speed.
• Add vanilla.
• Add heavy cream, a little at a time.
• You can make frosting two days in advance and refrigerate.
• Or, you can make and freeze until needed.
• Frost cake.
• Add sprinkles as soon as the frosting is finished.

Notes

If you use Bob's Red Mill one to one gluten free flour, add 1/2 teaspoon xanthum gum.

The post Gluten Free Yellow Birthday Cake from Scratch appeared first on Spinach Tiger.

Today, the whole country was a bit giddy watching the inauguration and googling all things inaugural. It was reported that the most viewed page on the inaugural website was the “recipe” page. I say “hooray” to that. The American people have their priorities straight, and they have access to preparing the very first meal our new president enjoyed as Mr. President.

Spinach Tiger will never be about politics, except the politics of food, and my celebration today is as a proud American, teary-eyed for the hope that any man or woman can be a vehicle in bringing change, and that we thrive on the personality of freedom and embracing new ideas.

My hope, in spinach tiger spirit, is that we will embrace change for the good and that means changes in the way we approach food…to not fear foods we weren’t raised with and to embrace food with new eyes, restraining from the processed fastness of this generation’s food and reverting back to the wholeness of slower food, enjoyed for it’s goodness.

We are a funny generation. We demand healthcare, but we don’t care for our own day to day health, as we drive from food stop to food stop, eating what is familiar, burgers, donuts and sugary coffees. But, we can change. And, we can even demand that eateries and food companies change with us.

So on this special day of change, a day that has broken down barriers that at one time in our history seemed impossible, because we trailed down a terribly wrong road of inhumanity, I have hope that we can change the way we tend our land, our animals, and our own bodies.

Yes, we can cook, eat, and dine inside our homes sitting at a table with conversation. We used to do that, and I believe we can do that again. (And, I didn’t even need a speech writer).

In honor of this special day I prepared a salad, a dish, in my opinion missing from the luncheon.

I chose arugula to embrace change from the familiar. It’s one of those greens that might be new for you. It has a distinct, spicy taste and is often mixed with other greens, to balance it out. It is exceptionally nutritious, and, fitting for a president who cares about health and fitness.

I chose an apple and walnuts in honor of President Lincoln, two of his favorite foods. I chose blueberries (which I froze first) for a very cool Barack, and strawberries for the people. We all love strawberries, don’t we?

And, if I couldn’t get any more corny or sentimental, I chose to top this salad with a confetti of shaved white chocolate to sweeten the day even further. After all, this is a day of tremendous celebration, and a bit of splurge is called for. And, to finish it off…some grey sea salt, a perfect compliment to the sweetness.

The dressing is simple and most typical of a spinach tiger salad. Extra virgin olive oil and a very good balsamic vinegar.

What dish are you going to make to celebrate our new president?

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Inauguration Salad - Arugula, Fruit and a Confetti of White Chocolate

Salad with arugula, berries and shavings of white chocolate.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• SALAD DRESSING
• mix 1 to 3 ratio of vinegar to oil emulsify and then very gently toss into arugula with your hands.
• SALAD INGREDIENTS
• 4 cups arugula or mixed 50/50 with various salad greens
• 1/2 Thinly sliced gala apple
• 1/2 cup blueberries freeze for at least 20 minutes
• 1/2 cup strawberries washed peeled, cut in large slices
• 2 tablespoons walnuts toasted, finely chopped for topping
• Shaved premium white chocolate NOT chips enough to shave over entire salad
• Grey Sea Salt Pepper

Instructions

• Toss greens with salad dressing before adding fruit or fruit will get mushy.
• Add fruit on top of greens. Put apples in center. Surround with berries.
• Add toasted walnuts on top of apples.
• Shave good white chocolate all over the salad.
• Top with grey sea salt to taste.
• Drizzle a few drops of balsamic vinegar over the fruit.
• vinaigrette of extra virgin olive oil and balsamic dressing

Notes

Arugula wilts faster than any green, and is the only salad I dress right before serving. You may prefer to mix the arugula with some other greens to have a salad with a bit more body.
For the dressing,

The post Arugula, Fruit and a Confetti of White Chocolate appeared first on Spinach Tiger.