Golden Flax Meal and Walnuts add Interest

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

Tips for Making Keto Pumpkin Bread

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

Ingredients for Keto Pumpkin Bread

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

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

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

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

Macros

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

More Keto Pumpkin Recipes from Spinach Tiger

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

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Glaze

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

Instructions

CUPCAKE INSTRUCTION

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

Glaze

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

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

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

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

Roast beef often found its way to the table on Sundays in my childhood and I’ll always crave it as soon as cold weather hits. This slow cooker chuck roast recipe is so easy that I was able to make this when I was rushing around the kitchen finishing keto bakery orders.

It was fork tender and full of flavor. I made a quick low-carb, grain free gravy at the end and enjoyed delicious keto friendly, low carb comfort food.

I had my heart set on a real pot roast sandwich made with my keto grain free rolls. Putting a pot roast recipe in a slow cooker was an easy thing to do and took a few minutes of preparation.

My rolls were in the freezer and all I needed was a fork tender pot roast.

I like a chuck roast for flavor and make more than I need, as it freezes well and you can make more meals as illustrated in this post on left over roast beef recipes.

What to Serve with Slow Cooker Chuck Roast?

Brown Gravy

You can turn the broth into a gravy with these thickeners:

• Xanthan Gum Gel (gluten free, keto option) Add 2 to 3 tablespoons of gel recipe to broth.
• Flour or Corn Starch (mix 2 tablespoons flour with 1/4 cold water). Make a slurry. Add to broth.

What can you do with Leftover Roast Beef?

Similar Slow Cooker Recipes

I have a lot of wonderful recommendations for your kitchen (the things I have in my own kitchen). As an affiliate, I make a small commission, but your price is not increased.

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Pot Roast in Slow Cooker

Fork Tender Pot Roast with herbs, wine Prepared in SLow Cooker

Course Entree

Cuisine American, Italian

Keyword chuck roast, pot roast, slow cooker

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 3 pound chuck roast
• 2 cloves garlic
• 1 teaspoon salt more for seasoning at end
• 1 teaspoon black pepper freshly ground more for seasoning at end
• 1 medium onion slivered
• 3 carrots or handful baby carrots
• 2 cups or more of beef stock
• 1 cup dry red wine optional
• 2 tablespoons Worcestershire Sauce if not using wine
• 2 bay leafs
• 6 sprigs fresh thyme or 1 teaspoon dried

No Starch Gravy

• 2 cups meat broth
• 2 tablespoons xantham gum gel
• 1 tablespoon cold butter

Xanthan Gum Gel

• 2 cups cold water
• 1 tablespoon xanthan gum

Instructions

• If possible, take meat out 30 minutes in advance to bring up the temperature before browning.
• Add oil to frying pan that will fit the roast. Sautè garlic cloves just until golden. Remove garlic.
• In same frying pan, brown the roast on both sides.
• Slice the onions length-wise. Either use baby carrots or slice large pieces of carrot. Keep them in large chunks, as both will be removed at end of cooking.
• Place vegetables in bottom of the slow cooker.
• Place the meat on top of the vegetables in the slow cooker.
• Add the broth, and wine and make sure it comes up 3/4 of the way. If you are not using wine, add 2 tablespoons of Worcestershire sauce. If you will not be available to turn the meat, halfway through, add more broth or water to cover completely.
• Cook at least 6 hours on medium In slow cooker, turning the meat at least once midway.

No Starch Gravy

• Remove meat to a platter and cover with foil to keep warm. Reserve a cup of the juice.
• Strain the broth the meat has cooked in.
• Put the broth Into a saucepan. Heat broth on medium heat.
• Add In cold butter. Whisk rapidly until butter Is incorporated.
• Add in xanthan gum gel or flour slurry if using that, and continue to whisk until gravy is thickened.

Xanthan Gum Gel

• Put water into blender. Add xanthan gum. Blend for five minutes.

The post Slow Cooker Chuck Roast Recipe, Flourless Gravy appeared first on Spinach Tiger.

These are very popular in my home keto bakery and for good reason. Full of maple flavor and chopped pecans, topped with a maple glaze, it’s tastes like breakfast and is perfect warmed up.

Keto Maple Pecan Muffins for a Pancake-Like Breakfast

You can make 12 at a time and freeze for your next 12 mornings. All you need to do is microwave for a muffin that tastes like pancakes with maple syrup.

My Secret for the Best Maple Flavor 

The good news about these maple pecan muffins is that they are easy, keto friendly, gluten free and sugar free. My secret to these is using Choc Zero sugar free maple syrup. If you don’t have access to that, you could use maple extract for that maple flavor. The syrup is sugar free, non-gmo, soy free and gluten free.

My Basic Keto Muffin Base

This muffin base makes all kinds of yummy keto muffins. If you add blueberries to each muffin, you have blueberry pancake muffins.

I use almond flour, coconut flour, sour cream, xanthan gum (to hold the cake together), granulated Swerve, baking powder and salt as a muffin base.

To flavor the muffin base,  I added the maple syrup and to add texture I added chopped pecans. You can roast the pecans for about three minutes to increase the flavor. There is no need to add vanilla when adding maple syrup or maple extract. This is the same basic base I use for all my keto muffins, changing flavors and fruits.

Make Keto Muffins Dairy Free

I use sour cream and almond milk, but a reader told me that using coconut cream instead works wonderfully. I would use 3/4 cup to 1 cup. As far as topping these muffins, instead of butter you could sprinkle with Swerve Confection’s Sweetener or drizzle Choc Zero Maple Syrup.

Swerve: My Favorite Sugar Free Sweetener

I use Swerve, a powdered erythritol, which comes in both the granulated form used in the muffin and the confectioner’s form used for the glaze.

Why are my cupcake liners different?

I use these liners in my keto bakery. They are so great when frosting because you can space out the frosting with each bite. You can use regular liners or order these, but they do come in packs of 200.

More Keto Muffins from Spinach Tiger

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Keto Maple Pecan Muffins

Low carb, gluten free, sugar free keto maple pecan muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword keto muffins

Prep Time 10 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon freshly ground nutmeg
• 1 cup Swerve Granulated
• 1/2 cup unsalted butter can use avocado oil
• 5 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/2 cup almond milk unsweetened
• 2 tablespoons Choc Zero Maple Syrup or 1 teaspoon maple extract
• 1/2 cup chopped pecans

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 2 tablespoons Choc Zero Maple syrup or 1/2 teaspoon maple extract

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• If using butter, mix butter with Swerve for about three minutes. If using avocado oil, mix with sweetener.
• Add eggs and mix well for three minutes.
• Add sour cream and almond milk.
• Add Choc zero maple syrup. If you don't have that, add maple extract.
• Gently mix in the dry mixture, followed by pecans. (Save a little pecans for garnish if desired).
• Spray muffin liners with a gluten free baking spray.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 to 22 minutes or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and Choc Zero Maple Syrup together, stirring until all in incorporated. Immediately spoon on muffins.
• Garnish with chopped pecans if desired.

The post Keto Maple Pecan Muffins with Maple Glaze appeared first on Spinach Tiger.

The recipe makes 14 mini bundts, making them the perfect size (around 8 bites).

You can also fill with a bit of whipped cream and add a raspberry, strawberry or blackberry for a truly high level dessert.

I’ve been bringing these to the farmer’s market and selling out. I make sure they have a sample first so I know and they know they will love these!

What Pans to Use for Keto Mini Chocolate Bundt Cakes

The best pans to use are silicone bundt pans which come in set of three. I found my recipe makes 14 so the three pans work out. You might be able to use larger mini pans that make a perfect 12. No need to worry about the empty areas. I do fill them up to the top.

Ingredients and Process for Keto Chocolate Ganache

• Choc Zero Dark Chocolate Chips
• Heavy Cream

You will want to set up a bain marie, which is simply placing a stainless steel bowl over simmering water. Try not to have the bowl touch the water, but allow the steam to heat the ganache. Stir continuously but not vigorously. Once melted, use a spoon to pour over the cakes. If you have ganache left over, you can refrigerate for a week, or freeze for up to three months.

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

Sugar Free Sprinkles

These sugar free sprinkles make for a pretty presentation. A little goes a long way, but they brighten the chocolate look.

You could also serve these with whipped cream and some raspberries.

Selling at the Farmer’s Market

Keto chocolate ganache is something I bring to every farmer’s market, whether it be in my Lala Cupcake form, or in four-packs of these keto chocolate mini bundt cakes.

Macros for Keto Chocolate Mini Bundt Cakes

There are 7 full carbs per cake and 10 grams of fiber, giving a negative net carb count. Fat: 21 g. Protein: 6. Calories: 262.

More Keto Chocolate Desserts from Spinach Tiger

(All Grain Free, Gluten Free, Sugar Free)

• Chocolate Peanut Butter (Reese’s Copycat)
• Chocolate Budino
• Chocolate Pudding
• Chocolate Pots de Creme
• Chocolate Ding Dong Cake
• Chocolate Chip Pecan Cookies
• Chocolate Buttercream (low carb)

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Keto Mini Chocolate Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 14 cakes

Calories 262kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 1 teaspoon espresso powder
• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 1 teaspoons vanilla extract

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Fill mini bundts to almost full.
• Bake 25 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Pour over each bundt before serving.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Notes

Cake can be pre-frozen by wrapping on plastic. It’s best to freeze without topping and put that on after cake has defrosted. 

However, you can freeze left-over cake.

Nutrition

Serving: 1of 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g

The post Keto Mini Chocolate Bundt Cakes with Chocolate Ganache 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.

Not only do these taste amazing, you will get the perfect tips to make sure your bundt cake turns over perfectly and how to make flavored glazes. Knowing how to manage a bundt cake is key and after making hundreds of these, I can assure your success.

Keto One Layer Cake Recipes

• Chocolate Fudge Cake
• Pumpkin Cake with Cream Cheese Frosting
• Orange Olive Oil Cake
• Low Carb Italian Pear Cake
• Patriotic Flag Cake
• Texas Sheet Cake (fan favorite)
• Chocolate Hazelnut Cake
• Flourless Chocolate Cake
• Berry Skillet Cake
• Torta Caprese (Chocolate One Layer)
• Torta Bianca Caprese (Lemon White Chocolate)

If you’re hoping to make that special birthday or celebration special and keep it keto and sugar free, you will be happy with these recipes. The German Chocolate is the most popular, but you will also get the crowd to applaud with the Ding Dong Cake.

Keto Cheesecake Recipes

• Crustless Cheesecake Jars for a Crowd (Kids love this one)
• Large Cheesecake with Fruit
• Mini Cheesecakes for Two
• Pumpkin Cheesecake
• Grain Free Pumpkin Cheesecake Bars
• Spiced Pear Cheesecake
• Maple Pecan Cheesecake Bars

Keto cheesecake is the easiest cake to make and fool people. You can also freeze the cheesecakes and defrost in the refrigerator. We always have little crustless cheesecake jars in the freezer for a quick keto snack. Great for parties.

Keto Low Carb Recipes are Made with Choc Zero Products and Swerve

Choc Zero makes amazing chocolate chips and Swerve is my go to for sweetener.

Keto Pies/Tarts Recipes

I am quite excited about the my keto tart crust. I’ve learned a thing or two making several in a row and I share those tips.

• Almond Apple Tart
• Spiced Pear Cheesecake Tart (Family Favorite)
• Peach Almond Tart
• Pumpkin Pie
• Crustless Pumpkin Streusel

Before you venture into these recipes, know that alternative baking is challenging, but once you get the hang of it and you have the right ingredients, you will be amazed at what you can do.

Feel free to contact me with questions. I love helping people bake this way. If you’re in the Nashville area, check out my bakery page. At my Amazon store (where I am an affiliate, which earns a small commission) I have a list of what I really use in my kitchen.

The post 50 Keto Low Carb Dessert Recipes for Holidays and Everyday appeared first on Spinach Tiger.

If you are worried about serving dessert for special diets (keto, gluten free, diabetic, Paleo) during the holidays, I  have the easiest recipe for you. Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream is easy to bake even for the novice.

It has taken me several evolutions to find that perfect pumpkin batter that is not too wet, nor too dense. I have made this pumpkin cake batter hundreds of times in several forms, from cupcakes to layer cakes. I particularly like this recipes for a crowd because the sheet pan cake is cut into squares, with a dollop of stabilized whipped cream and can be eaten in two bites. It’s baked in a quarter sized sheet pan. My favorite at Amazon is this one from USA Pan.

Can I Substitute Butter for Avocado Oil?

Yes you can. I have a very particular way I make my batter by whipping the eggs into a frenzy and slowly streaming in the oil. You can do the same thing using melted butter.

Do a Batter Taste Test

I always microwave a teaspoon of batter for about 20 seconds (give or take) to assess taste. This is especially important when you are adding spices to a batter. Some like pumpkin cake more pumpkin spiced than others.

How do you Bake a Sheet Pan Cake?

Use a quarter sized sheet pan and parchment paper. You want to end up with cake about two inches high.

What is Stabilized Whipped Cream?

Stabilized whipped cream is made from heavy cream, cream cheese and or Swerve confectioner’s sugar. The two tablespoons of cream cheese keeps the cream stable. In other words, you can put this sheet cake in the fridge with the whipped cream and it will stay perfect. Recipe here.

Tips for Easy Keto Pumpkin Sheet Pan Cake Squares

• Use pumpkin puree, not pumpkin pie filling.
• Don’t overbake, as you don’t want the edges browned. Use food thermometer in center. Take out at 207 F. 98 C.
• Use parchment paper.
• Don’t over mix the batter, which can make a cake dense and dry.
• Do a taste test as mentioned above.
• Cool completely, before cutting into squares or applying whipped cream.
• Don’t over mix the stabilized whipped cream.
• Use a piped bag and piping tip if you have it for a fancier look for whipped cream.

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Keto Pumpkin Sheet Pan Cake with Stabilized Whipped Cream

Keto Pumpkin Sheet Pan Cake, great for a crowd.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 24 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice more as needed

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy cream
• 2 tablespoons Confectioner's Swerve Sweetener
• 1 tablespoon cream cheese

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix all dry ingredients in a bowl. Set aside.
• Beat eggs in mixer for 3 minutes. Stream in oil.
• Add pumpkin puree, followed by vanilla.
• Whisk dry ingedients to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• microwave 1 teaspoon of batter to see if it's flavored enough. Not all pumpkin spice are equal and you may need to add more.
• Pour batter into sheet pan. Smooth out with offset spatula.
• Bake for 15 to 20 minutes until a thermometer measures at least 205 degrees F. Check at 15 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
• Allow to cool completely before applying whipped cream.

Stabilized Whipped Cream Directions here

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream 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.

Last year I made a cream cheese stuffed pumpkin bundt cake with a cream cheese glaze, which is a little richer.  This year I  wanted to show you how to make a simpler keto pumpkin bundt cake, great for the lunch box, snacking or even breakfast.

First, how are you doing? It’s been a rough few weeks. We just lost thirteen servicemen in Afghanistan and many others lost their lives in a bombing at the Kabul airport. The news go so fast, it almost feels like that happened a year ago, but in those parents’s hearts, it’s very fresh.

I  saw a father of one of the marines being interviewed, and I  think it’s important to see that. He had been extremely anxious all day, not hearing from his son, and he was trying to figure out timing. If his son was one of the 13, what time would they show up?

Imagine that kind of anxiety! He was watching his front of the house through a camera, as he wanted to go outside to meet them, so his wife wouldn’t answer the door. This story grieved me deeply, and although I am reminded of how blessed I  am in this moment, I still feel the stress and pain of this situation.

I  know you probably are too, and that’s why it’s even more important to grab your family, your close friends and celebrate each moment at the table, enjoying the simple yet most important things in life.  

I  encourage you to invite people into your circle and celebrate your relationships. Fall brings cooler weather, heavier food, and dishes that often have memories attached. Eating together is one of the ways we build our support system, show love and create bonds. Of course, I  still recommend eating as healthy as one can to keep your immune system strong. That’s why we still are sugar free and grain free  in our household. You can do this too. 

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Keto Pumpkin Bundt Cake

Keto pumpkin bundt cake with tips. Dairy Free. Gluten Free.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 12 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 2 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour batter into bundt pan. Smooth out with offset spatula.
• Top with the rest of the cake batter. Smooth out.
• Bake for 35 minutes until a thermometer measures at least 205 degrees F. Check at 25 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Cover cake with cake board round and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• Put confectioner's in separate bowl, add water a little at a time.
• Add vanilla and dash of salt.
• Mix well. You can also pour it or use a spoon to apply.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Bundt Cake Recipe appeared first on Spinach Tiger.

These are very similar to my coffee cake muffins with the added pleasure of blueberries, a super fruit that loves cinnamon. Keto blueberry crumb muffins are Low Carb, Keto Friendly, Gluten Free. These are great for breakfast and will keep you filled up easily all the way to a late lunch.

Fresh or Frozen Blueberries

We used hand-picked fresh blueberries in the recipe; You can also use frozen blueberries in this recipe. I just take them out frozen, while assembling my ingredients. They are ready to be placed in each muffin by that time.

You may be curious about berries and their carb count. I used about 60 grams of blueberries for 12 large muffins, 14 small muffins, accounting for about less than 12 grams of carbs for entire recipe.

Can you Make this into a Keto Blueberry Crumb Cake?

Yes, you can put this batter into a ten inch or nine inch cake pan. Only fill your pan 3/4 of the way full. You may still get a few muffins out of it. You may need to cover with aluminum foil for the last ten minutes.

How Can You Tell if Your Muffin or Cake is Done?

I always use a food thermometer. Cake is done at 210 degrees F. I will take a cake out when the middle of the cake reaches 207 degrees F. Sticking a toothpick in a cake is not a reliable way to measure cake.

What kind of Muffin Liners do I Use?

I use tart liners because they work best in my bakery and get about 14. These are great because, you don’t use a muffin tin. You use a baking sheet. They are easy to bake, eat, and share. You can use whatever you like. These take about 16 minutes to bake as they are flat. If you use typical muffin liners, you may get as many as 16 and it may take up to 25 minutes to bake, depending on size.

Nutrition Macros

14 Servings: 272 calories, 4 net carbs.

More Keto Muffins from Spinach Tiger

• Keto Coffee Cake Muffin
• Keto Texas Sheet Cake Muffin
• Keto Lemon Blueberry Muffin
• Keto Raspberry Muffin
• Keto Pumpkin Muffin
• Keto Glazed Donut Muffin

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Keto Blueberry Crumb Muffins

Crunchy Cinnamon Topping atop Vanilla-Cinnamon Cake filled with blueberries

Course Keto Muffins

Cuisine American

Keyword coffeecake muffin, keto muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 14 Muffins

Calories 261kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil
• 4 tablespoons sour cream
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup blueberries fresh or frozen

Coffeecake Cinnamon Topping

• 1 cup almond flour
• 1/2 cup Swerve Granulated
• 1 tablespoon cinnamon
• 4 tablespoons butter

Instructions

• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.

Make Muffins

• Preheat oven to 350 convection bake or bake.
• Spray muffin liners.
• Fill muffin cups 2/3 full with an ice cream scoop. Batter will be thick. Smooth out with an small offset spatula.
• Add about 5 blueberries to each muffin after they are put in liners.
• Top each muffin with crumble.
• If using flat tart liners, bake for 15 to 18 minutes.

  If using cupcake liners, bake for 20-25 minutes. Check at 15 minutes. You may need to cover loosely with foil once top are golden.
• The muffins are done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. Cool before drizzling glaze.
• Muffins freeze well. Wrap each individually in plastic. Take out to defrost about an hour in advance.

Nutrition

Serving: 170 g | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Fiber: 3g

The post Keto Blueberry Crumb Muffins appeared first on Spinach Tiger.