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Cinnamon Roll Bread Pudding
Prep Time: 15 minutes, plus time to cool bread and bread pudding cook time: 1 hour 20 minutes yield: 12 servings
This bread pudding is not only super-tasty, but also extremely low in carbs because there are no nut flours in it. And this recipe is friendly to those who need to remain dairy-free. bread
½ cup vanilla egg white protein powder or beef protein powder
½ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol
12 large egg whites
2 teaspoons cream of tartar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon pudding
1 cup unsweetened cashew milk or almond milk ½ cup heavy cream 3 large eggs
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener Seeds scraped from 1 vanilla bean , or 1 teaspoon vanilla extract
1 teaspoon ground cinnamon ½ teaspoon fine sea salt
1 cup unsalted butter , softened
½ cup strong-brewed cinnamon tea , warmed
¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener 1 teaspoon ground cinnamon
To make the bread, preheat the oven to 350°F. Grease an 11 by 7-inch baking dish.
Sift the protein powder and sweetener and set aside. In a large clean bowl, whip the egg whites until foamy . Add the cream of tartar and continue to beat until the whites are very stiff . Add the vanilla, then quickly fold in the protein powder mixture and cinnamon.
Pour the batter into the prepared baking dish. Bake for 40 minutes, until golden brown. Let cool completely, preferably in the refrigerator overnight. When completely cool, cut the bread into 1-inch cubes and place them in a large mixing bowl.
To make the bread pudding, preheat the oven to 350°F. Grease an 11 by 7-inch baking dish. Cover the bread cubes with the cashew milk and cream; set aside. In another bowl, combine the eggs, sweetener, vanilla, cinnamon, and salt; blend well. Pour the egg mixture over the soaked bread and stir to combine. Pour the mixture into the prepared baking dish. Bake for 30 to 40 minutes, until set. Let cool in the pan.
To make the glaze, place all the ingredients in a blender or food processor and process until smooth. Once the bread pudding is cool, cut it into 12 pieces and pour about 2 tablespoons of the glaze over each piece. Note: The glaze will separate if it sits out and gets too warm. If that happens, puree the glaze again until smooth.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. busy family tip:
The bread can be made a day ahead, saving you time the day you bake the bread pudding.
Prep Time: 7 minutes cook time: 40 minutes yield: 6 muffins When I worked at Uncommon Ground, we made the absolute best pumpkin cream cheese muffins in the fall. They usually sold out before 8 a.m. Once I was asked to do a presentation at a large company in Stillwater, Minnesota, and the woman coordinating the event asked me to bring a few food samples. I thought “’tis the season,” so I made my equally tasty keto-friendly version of the coffee shop’s pumpkin muffins. They disappeared within minutes! muffin batter
1½ cups blanched almond flour
teaspoon baking soda ¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
teaspoon ground nutmeg ¼ teaspoon ground ginger ⅛ teaspoon ground cloves
2 tablespoons unsalted butter , softened
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener 3 large eggs
1 cup fresh or canned pumpkin puree cream cheese filling
1 package cream cheese , softened
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener 1 large egg yolk
2 teaspoons vanilla extract
Preheat the oven to 325°F. Grease or place paper liners in 6 wells of a standard-size muffin pan.
In a large mixing bowl, stir the almond flour, baking soda, salt, and spices until well combined. In another bowl, mix together the butter, sweetener, eggs, and pumpkin until smooth. Stir the wet ingredients into the dry. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
To make the filling, using a hand mixer, beat the cream cheese in a medium-sized bowl until smooth. Add the sweetener, egg yolk, and vanilla and beat until well combined. Top each muffin with about 1 tablespoon of the cream cheese filling and use a toothpick to swirl it into the batter.
Bake the muffins for 30 to 40 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before removing from the pan. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
Prep Time: 2 minutes cook time: 4 minutes yield: 2 servings If you own some of my other cookbooks, you are likely already familiar with these indispensable keto grits. I find that they have a million uses and go with just about any flavor or type of cuisine.
4 large eggs
½ cup beef bone broth, homemade or store-bought
½ teaspoon fine sea salt
½ cup unsalted butter
½ cup shredded sharp cheddar cheese
To make the grits, whisk together the eggs, broth, and salt in a small bowl. In a medium-sized saucepan, melt the butter over medium heat. Add the egg mixture and cook until the mixture thickens and small curds form, scraping the bottom of the pan and stirring to keep large curds from forming. Once curds have formed and the mixture has thickened, add the shredded cheese and stir until well combined. Remove from the heat and transfer to a serving bowl.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan over medium heat, stirring often, for 3 minutes or until warmed through.
Prep Time: 5 minutes cook time: 10 minutes yield: 4 servings
2 large eggs
1 cup powdered Parmesan cheese large portobello mushrooms, sliced into ¼-inch-thick fries
Coconut oil, for frying
Cilantro Lime Ranch Dressing , The Best Blue Cheese Dressing , or pizza sauce, homemade or store-bought, for serving
In a shallow bowl, beat the eggs.
Place the Parmesan cheese in another shallow bowl.
Dip the portobello fries into the eggs, then dredge in the Parmesan, using your hands to coat each fry well.
Put enough coconut oil in a 4-inch-deep cast-iron skillet so that it is about 1½ inches deep. Heat the oil to 350°F. Fry the steak fries in 2 batches for about 5 minutes per batch, until golden brown. Remove from the skillet and place on paper towels to drain.
Arrange the fries on a serving platter. Serve with the keto dipping sauce of your choice.
These fries are best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fries on a rimmed baking sheet and broil for 3 minutes or until crispy.
Perfect Reverse-Sear Prime Rib with Tiger Sauce
Prep Time: 8 minutes, plus 8 hours to marinate cook time: 3½ to 5½ hours, depending on lowest available oven temperature yield: 16 servings
Have you ever made prime rib and ended up with a disappointing gray steak? That often happens when you sear the roast first, then slowly cook it through. Never again! The reverse-sear method used in this recipe keeps the prime rib nice and pink, and the sear at the end gets the outside nice and crispy.