Keto Buttermilk Biscuits

 

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed
• 2 large eggs
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated erythritol (or any keto-friendly sweetener), optional

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the eggs, sour cream or Greek yogurt, unsweetened almond milk, and apple cider vinegar. If desired, add the granulated erythritol and mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until a dough forms. It should be slightly sticky but manageable.

Turn the dough out onto a lightly floured surface (you can use additional almond flour for dusting). Gently knead the dough a few times until it comes together.

Roll the dough out to a thickness of about 1 inch (2.5 cm).

Use a biscuit cutter or a glass with a 2.5-inch (6 cm) diameter to cut out biscuits. Gather and re-roll the scraps to cut out additional biscuits.

Place the biscuits on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.

Nutrition Facts:

(assuming 1 biscuit per serving):

1. Calories: 150
2. Total Fat: 14g
3. Saturated Fat: 4.5g
4. Cholesterol: 50mg
5. Sodium: 210mg
6. Total Carbohydrate: 4g
7. Dietary Fiber: 2g
8. Total Sugars: 0g
9. Protein: 4g

Keto Crack Chicken in the Crock Pot

 

Ingredients

• ▢½ cup chicken broth
• ▢1 Hidden Valley Ranch seasoning packet
• ▢2 pounds of defrosted chicken breasts
• ▢8 oz package of Philadelphia Cream Cheese cut into chunks
• ▢8 slices cooked and crumbled bacon
• ▢½ cup shredded cheddar cheese

Instructions

Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.

Cover and cook for 4 hours on high or 8 hours on low.

After the cook time has ended, shred the chicken with two forks.

Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.

Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

Diabetic Lemon Ricotta Cake!!!!

 

Ingredients

• ½ stick soft butter (2 oz/57 g)
• ½ cup low carb sugar (Swerve Granulated or Lakanto Classic)
• 4 large eggs (cold) (one more egg if not using baking powder)
• 1 cup whole milk ricotta cheese (cold) (250 g)
• 1 ½ tablespoon fresh lemon juice
• 1 teaspoon lemon zest (zest from one lemon)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup almond flour (whisk before measuring)
• 4 tablespoon coconut flour* (whisk before measuring)
• 2 teaspoon baking powder** (see directions for version without baking powder)
• ¼ teaspoon salt

Preparation

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.

Working by thirds, mix ⅓ of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.

Gently spread the batter into the prepared cake pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

If Not Using Baking Powder:

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.

Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.

Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Serve:

Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.

Enjoy!

Classic Vanilla Butter Cake with Buttermilk Sauce

 

Ingredients

For the Cake:

• 3 tablespoons melted butter
• 2/3 cup sugar
• 4 large eggs, at room temperature, lightly cooled
• 2 teaspoons vanilla extract or vanilla puree
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk

For the Buttermilk Sauce:

• 1 cup sugar
• 1/4 cup (60 ml) cubed butter
• 1/4 cup water
• 1/4 teaspoon vanilla extract

Directions

1. Prepare the Cake Batter

In a large mixing bowl, beat the sugar and melted butter together until light and fluffy.

Add the eggs, one at a time, beating well after each addition until fully incorporated.

Mix in the vanilla extract, ensuring the mixture is smooth and fragrant.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.

2. Bake the Cake

Preheat your oven to 350°F (175°C).

Grease a 10-inch baking pan (or bundt pan) with oil or non-stick spray.

Pour the batter into the prepared pan, filling it evenly.

Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool for 10 minutes in the pan.

3. Make the Buttermilk Sauce

In a small saucepan over medium heat, combine the sugar, cubed butter, and water.

Stir continuously until the sugar dissolves and the butter melts completely.

Remove the saucepan from heat and mix in the vanilla extract. Be cautious around open flames while stirring.

4. Assemble the Cake

Carefully run a knife around the edges of the pan to release the cake. Invert it onto a wire rack placed over a sheet of waxed paper.

Using a skewer or fork, poke small holes all over the cake.

Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.

Let the cake stand for 15-20 minutes to fully absorb the sauce.

5. Serve and Enjoy

Slice the cake and serve it warm or at room temperature.

Drizzle additional sauce over each slice for an extra decadent experience.

Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream if desired.

Pro Tips

For a richer flavor: Let the cake rest overnight before serving to allow the flavors to develop further.

Extra sauce storage: The buttermilk sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before use.

Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

Why You’ll Love This Cake

This vanilla butter cake with buttermilk sauce strikes the perfect balance of sweet and tangy, with a melt-in-your-mouth texture. It’s a nostalgic treat that’s easy to make but guaranteed to impress your family and friends.

So go ahead—bake it, drizzle it, and savor the ultimate dessert experience! 🍴✨

To store your classic vanilla butter cake with buttermilk sauce, here are some tips:

Cool Completely: Make sure to let the cake cool completely in the pan before transferring it to a wire rack.

Wrap Well: Once it’s cool, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.

Room Temperature or Refrigerate: You can store the wrapped cake at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week.

Freezing: If you want to store it for an extended period, you can freeze the cake. Just wrap it well in plastic wrap and then in aluminum foil. It can last for about 3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator.

For the buttermilk sauce, keep it in an airtight container in the fridge for up to a week. You can reheat it gently on the stove or in the microwave before serving. Enjoy your delicious cake! 🍰✨

Tiramisu Pudding Cups

 

Ingredients :

• For the Cream Layer:**– 1 cup heavy cream– 1 cup mascarpone cheese– 1/2 cup powdered sugar– 1 tsp vanilla
•  extract**For the Coffee Layer:**– 1 cup strong brewed coffee, cooled– 1 tbsp sugar– 1 tbsp coffee liqueur
•  (optional)**For the Base:**– 12 ladyfingers, broken into pieces– Cocoa powder, for dusting

Préparations :

1. Prepare the Coffee Layer:**– Brew a cup of strong coffee and let it cool to room temperature.– Stir in the sugar and coffee liqueur (if using). Set aside.2.
2.  **Prepare the Cream Layer:**– In a large mixing bowl, whip the heavy cream until it forms stiff peaks.– In another bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy.–
3.  Gently fold the whipped cream into the mascarpone mixture until well combined.3. **Assemble the Tiramisu Cups:**– Place a layer of broken ladyfingers at the bottom of each
4.  serving cup.– Spoon some of the coffee mixture over the ladyfingers, ensuring they are well soaked but not too soggy.– Add a layer of the mascarpone cream mixture over the soaked ladyfingers.– Repeat the layers, finishing with a layer of the mascarpone cream on top.4.
5.  **Chill and Serve:**– Cover the cups with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.– Before serving, dust the top of
6.  each cup with cocoa powder.Enjoy your Tiramisu Pudding Cups as a delightful and easy-to-make dessert!Enjoy !

ENJOY

Cheese Shrimp Penne Pasta & Spinach

 

Cheese Shrimp Penne Pasta & Spinach
Introduction

Shrimp and cheese—it’s a classic combination everyone can agree on. And when you combine that hearty duo with some cozy penne pasta and tangy spinach, the only thing left to do is dig in!

Waving my hands and feet for this Cheese Shrimp Penne Pasta and Spinach! This is the best pasta dish I have had in months. It’s so refreshingly good and it has all my favorites in one plate – shrimp, butter, spinach, cheese, and pasta! I am obsessed with seafood pasta and this is one of my favorites. It’s creamy, cheesy, and savory. This is insanely good, even my picky eater loves this. My daughter hates spinach but she’s surprised at how delicious this dish is. She ate the spinach without complaining and even asked for another plate!

Ingredients

• 1 box penne pasta, cooked as directed
• 1 pound peeled shrimp, tails removed
• 3 cups chopped fresh spinach
• 1 Tbsp. minced garlic
• 2 Tbsp. butter
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 3 tsp. olive oil

How To Make Cheese Shrimp Penne Pasta & Spinach

1. Prepare the penne pasta according to package directions. Set aside.
2. In a large sauté pan, drizzle olive oil and add the spinach with the minced garlic.
3. Cook until tender.
4. Add the cooked shrimp to the spinach and toss to combine.
5. Add the pasta to the shrimp mixture, tossing to combine.
6. In a small saucepan, add the heavy cream and bring to a boil.
7. Add the mozzarella to the cream and stir until all of the cheese is melted.
8. Pour the cheese sauce over the pasta mixture and toss to combine.
9. Garnish and 

Enjoy!

Philly Cheesesteak Casserole

 

Ingredients:

• 2 pounds steak, thinly sliced
• 1 cup green bell peppers, sliced into strips
• 1 cup red bell peppers, sliced into strips
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 4 ounces cream cheese (½ a block)
• Provolone cheese, sliced
• ½ cup beef broth
• 1 cup small onion, sliced into strips
• 2 cups mushrooms, sliced (optional)
• Salt and black pepper, to taste

Instructions:

Preheat your oven to 350℉

In a large skillet over medium heat, add oil and sliced steak. Be sure to drain any excess grease.

Season the steak with garlic powder, onion powder, and chili powder, and cook it until it browns. Remove the cooked steak from the skillet and set it aside.

In the same skillet, add oil sliced peppers, mushrooms, and onions. Stir and cook until they have softened.

Add cream cheese, Worcestershire sauce, and beef broth to the skillet. Cook until the cream cheese melts.

Return the beef back into the skillet and stir until the ingredients are well combined.

Transfer the mix to a casserole dish and top the entire dish with slices of Provolone cheese.

Bake the Philly Cheesesteak Casserole at 350 degrees f for 10-15 minutes or until the cheese melts.