KETO Cherry Crisp Grain-free topping with Cream Cheese filling

 Whip up a low-carb, grain-free keto cherry oatmeal cream cheese bake by layering a rich, whipped cream cheese base with a warm, spiced cherry filling. Top the dish with a buttery, toasted crumble made of crushed nuts, seeds, and unsweetened oats for a satisfying dessert

Keto Cherry Crisp Bake

• Prep time: 30 mins | Bake time: 35 mins | Servings: 12 

Ingredients

The Cherry Filling:

• 4 cups fresh or frozen cherries, pitted and halved
• 1/4 cup Swerve Granular or Monkfruit Sweetener
• 1 tsp lemon juice, optional
• 1/2 tsp ground cinnamon [1, 2, 3, 4, 5]

The Cream Cheese Layer:

• 8 oz cream cheese, softened at room temperature
• 1/4 cup powdered sweetener (like Swerve Confectioner's)
• 1 tsp vanilla extract
• 1 large egg (helps the cream cheese set like a custard)

The "Oat" Topping:

• 1 cup Almond Flour
• 1 cup pecans or walnuts, finely chopped
• 1/2 cup low-carb maple syrup or melted butter
• 2 tbsp hemp seeds or 1 tbsp Chia Seeds (to mimic the texture of rolled oats)
• 1/4 tsp sea salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F and grease a 9x13-inch baking dish.
2. Mix the Filling: In a bowl, toss the cherries with the granulated sweetener, lemon juice, and cinnamon. Pour this into the bottom of your baking dish. 
3. Make the Cream Cheese Layer: Using a hand mixer, beat the cream cheese, powdered sweetener, vanilla, and egg until smooth and fluffy. Spoon dollops of this mixture evenly over the cherries.
4. Prepare the Topping: In a separate bowl, stir together the almond flour, chopped nuts, sweetener/butter, hemp/chia seeds, and salt. Sprinkle this over the cream cheese and cherry layers. 
5. Bake: Bake for 35 minutes, or until the top is golden brown and the cherry juices are bubbling.
6. Cool: Let it cool for 20 minutes so the cream cheese sets. Serve warm.

Simple Kid-friendly Keto Pancakes

 3 cups almond flour

2 TBSP ground flaxseed

1/2 tsp sea salt

1/2 tsp baking soda

- - - 

3 large eggs

3/4 cup whole milk

2 TBSP coconut oil, light olive oil, or melted butter

Directions

in a med bowl, mix dry ingredients.

in a separate bowl, mix wet ingredients.

add mixtures together and whisk,  but do not overstir.

Batter will be slightly thicker than gluten-based pancakes

Cook 4-5 inch pancakes on a MED LOW - MED hot skillet.  

Almond meal pancakes can be delicate, pour the battter to make pancakes no bigger than 5 inch and use caution when flipping the pancake. 

Grain-free Sugar-free Pie Crust

 1 - 1/4 c. ground pecans, grind in a food processor or grind in batches in a small coffee grinder 

2 tsp monk fruit sweetener

1 Tbsp inulin (inulin sweetener is a prebiotic and tastes like a Graham cracker)

3 Tbsp butter (or coconut oil for dairy free)

Grind pecans. Measure 1 - 1/4 cup 

Add sweetener, inulin, and the butter or coconut oil. Mix. 

Press into the bottom and sides of a 9-inch pie pan.

Bake 350 degrees for 15 minutes. 

Let cool on wire rack or cool in freezer.  Add your favorite pie filling.

ratatouille

Ingredients:

2 Tbsp olive oil

2 onions, diced

2 zucchini or yellow squash, diced

2 cans diced tomatoes

4 cloves garlic

10-20 fresh basil leaves, or 1 tsp dried basil

1/2 cup butter

1 tsp salt

1 cup shredded parmesan cheese

Skinny Orange Chicken With Veggies

Ingredients:

Orange Chicken Ingredients:

2  lb. boneless, skinless chicken breasts, cut into bite-sized pieces

salt and pepper

4 tbsp. olive oil

carrots

onions

cabbage

thin whole Snow Peas

orange chicken sauce (ingredients below)

toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

Orange Chicken Sauce Ingredients:

6 cloves garlic, minced, or 2 Tbsp pre-minced garlic

6 oz  orange juice concentrate

1 cup honey

2/3 cup soy sauce

1/3 cup white vinegar

6 tbsp. cornstarch

1 cup water

1 tsp. ground ginger

1/4 tsp. black pepper

Serve with riced Cauliflower

Instructions

To Make The Orange Chicken:

Season chicken generously with salt and pepper.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over riced cauliflower. Garnish with green onions and sesame seeds.

To Make The Orange Chicken Sauce:

Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

Low Carb Blackberry Cobbler

 

This keto friendly and gluten free blackberry cobbler is bursting with juicy berries and topped with a simple buttery crumble

Ingredients

For the filling:

• ▢4 cups blackberries
• ▢1 tsp arrowroot powder or 1 Tbsp corn starch
• ▢1/4 cup monkfruit sweetener
• ▢1 tsp lemon juice (optional)

For the topping:

• ▢1 cup sliced almonds
• ▢1 cup almond flour
• 2 cups oats, rolled or quick 
• ▢3/4 cup monkfruit sweetener
• 1/2 cup butter or coconut oil, melted
• 2 tsp molasses 

Instructions

• Preheat oven to 375 degrees.
•  In a medium bowl, mix corn starch with the sweetener, then add the blackberries and lemon juice. Stir well to coat the berries.
• Transfer to a glass 9×13 baking dish.
• In another medium bowl, add the almond slices, almond flour, oats, melted butter, sweetener to a small bowl. Stir well to form moist crumbs.
• Sprinkle the topping over the berries.
• Bake for 20 minutes
• Let cool for 10 minutes before serving.

Instant Pot Refried Beans - No Soak

 

Instant Pot Pinto Beans 

{no soaking needed!}

Instant Pot Pinto Beans are so easy to make and there's no need to pre-soak! Learn how to cook dried pinto beans in under 40 minutes and have ready to use beans in your favorite recipe.

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Course: Entree

Cuisine: American

 

Prep Time: 5minutes minutes

Cook Time: 35minutes minutes

Total Time: 60minute40

 minutes

 

Servings: 7 cups cooked beans

 

Calories: 225kcal

 

Author: Karrie | Tasty Ever After

Ingredients

• ▢
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6 cups dried pinto beans, rinsed 
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12 cups hot water, or broth
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    1 med or large onion, finely

     diced

     4 cloves garlic, peeled and

     minced (or garlic powder 

     equivalent)

    2-3 Tbsp jalepeno juice from  a can of pickled jale[penos

    Instant Pot (8-quart-size)

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Instructions

• Fill a pot with warmish water (the temperature of the water is similar to a river in the tropics at the equator; it should be on the warmer side of cool, but not cold). Add the 6 cups of dried beans to pot and stir
•  Rinsing helps remove any dirt and dirt clods. Rinse the beans in a strainer/colander in the same warmish cool water. 
• Add the rinsed beans and 12 cups of water to the Instant Pot. Add more water to ensure the beans are covered by at least 1 inch of water or broth.
• Cover and lock the lid, then turn the valve to sealing.  Select the beans/chili button (if no preprogrammed button, then 15 minutes at HIGH pressure ).
• When the beans are finished cooking, wait for the Instant Pot to cool down for 10 minutes. Or release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  It is safe to open the lid once all steam has been released.

  **Please note: Instant Pots vary in cooking, so beans may take a little longer to cook with certain IPs. If you find your beans are not fully cooked after the initial 30 minutes, put the lid back on and manually select at high pressure another 5-10 minutes.**
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