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.

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.

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.

 Print  Pin  Rate

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

• ▢
• 
  
6 cups dried pinto beans, rinsed 
• ▢
• 
  
12 cups hot water, or broth
• 
  

    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)

• 
  

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.**
• 
  
•