Blueberry Muffins with Lemon Glaze

 

Preheat oven to 325 degrees

Equipment

12 cup muffin pan

Muffin papers

Batter Scoop

Mesh colander

Large mixing bowl

 

Ingredients

1 ¾ cup almond flour

¼ cup vital wheat gluten

3 T coconut flour

2 tsp baking powder

½ tsp salt

1 tsp cane sugar syrup(optional)

½ cup allulose sweetener

2 T brown sugar replacement sweetener

½ cup melted butter

4 large eggs

½ cup unsweetened coconut milk

 1 T vanilla extract

1 tsp xanthan gum

1-2 cups fresh blueberries

1 ½ tsp fresh lemon zest

Cooking spray

Optional

Fresh grated nutmeg

Lemon glaze- 2 T powdered erythritol sweetener and 2 tsp fresh lemon juice.

 

Directions

1. Prepare the muffin pan by placing the muffin papers in each well. Then, lightly spray with cooking spray and set aside.

2. Place the mesh colander over the mixing bowl and add the almond flour, vital wheat gluten, coconut flour, baking powder, salt, xanthan gum, and allulose sweetener. Whisk through the colander into the bowl and set aside.

3. Rinse and drain the blueberries and set aside. Zest the lemon(s) and set aside.

4. Combine the cane sugar syrup, brown sugar replacement sweetener, eggs, and vanilla extract. Whisk and then add all at once to the dry ingredients.

5. Add the melted butter and whisk till combined.

6. Fold in the blueberries and the zest.

7. Using the batter scoop, fill each muffin well with batter all the way to the top. Use all the batter in the muffin pan. Using a spreader, spread the batter out evenly in each muffin well.

8. Bake muffins in a 325-degree oven for 30 minutes. They should be firm when pressed in the center and will be a golden color.

9. Let cool completely before enjoying. Keto baked goods need to cool completely to finish setting up.

10. If you want a little something extra, prepare glaze and brush over slightly warm muffins using all the glaze up. The glaze will set as the muffins continue to cool.

 

Bolognese Sauce over Zucchini Boats

 

Prep and measure out all ingredients before cooking begins. This recipe goes together quickly and you will want to have everything ready to add to the skillet when needed.

 

Ingredients

4 Zucchini sliced in half lengthwise. Scrape the seeds and inner pulp out.

½ tsp red pepper flakes

1 T dried basil

½ cup diced white onion

½ of a red pepper diced

3 cloves of minced garlic

1 can of tomato sauce

3 T olive oil

1 lb of 90/10 hamburger

1 ½ cups of parmesan cheese

1-2 cups of shredded mozzarella cheese

Salt and Pepper to taste

 

Directions

1. Prepare zucchini and place in glass casserole dish.

2. Place, uncovered, in a 325-degree oven for 10 minutes to dry out a bit. Then set aside. Increase oven temperature to 350 degrees.

3. While the zucchini are drying out, in a heavy, large skillet, (a cast iron skillet works best) sauté the onions and the red peppers in the olive oil for 2-3 minutes till ½ way cooked.

4. Add the red pepper flakes, dried basil, and minced garlic and cook for another minute till fragrant.

5. Add a pinch of salt and pepper to season.

6. Add the hamburger and continue cooking until the meat is browned and the vegetables are soft.

7. Add the tomato sauce and allow the sauce to simmer for 5-6 minutes to thicken up a bit.

8. Turn off the heat and add the parmesan cheese in 5 portions, stirring the cheese in carefully and allowing it to slowly melt between additions. Having a cast iron skillet for this step is very helpful because it retains the heat so well after the burner has been turned off.

9. Scoop thickened sauce into prepared zucchini boats. Fill to a generous level then top with mozzarella cheese.

10. Cover casserole dish with foil and place in a 350-degree oven for 15 minutes.

Optional: Remove the foil and cook for another 2-5 minutes to let the cheese brown a little.

11. Remove from the oven and let them cool for a few minutes before serving.

 

Homemade Strawberry Chocolate Chip Ice Cream-Keto!

This recipe works for both frozen (thaw before using) and fresh strawberries and was inspired by

https://ketodessertrecipes.com/keto-vanilla-ice-cream/

 

Equipment

This recipe does call for some specialized equipment. You will need an ice cream maker. I use an attachment that works with one of my mixers. This recipe makes one quart of ice cream so you need a machine that will accommodate that quantity.

Ingredients

5 Egg Yolks and two whole eggs

3 cups of heavy cream

1 cup of Allulose Sweetener (Don’t substitute another sweetener in this recipe. The ice cream won’t turn out creamy and scoopable, it will be hard and icy)

2 T Vanilla Extract

½ tsp salt

5 strawberries pureed

5 strawberries diced

2 T mini dark chocolate chips

 

Directions

1. Place ice cream machine canister in the freezer to cool while you are preparing the mixture.

2. Dice five of your strawberries finely. Puree in a blender or food processor the other 5 strawberries.

3. In a large bowl, measure out the sweetener and the heavy cream and whisk together until the sweetener is dissolved.

4. Add the eggs, vanilla, strawberry puree, and salt and whisk until combined well.

5. Retrieve the canister from the freezer and pour the mixture into it.

6. Add the paddle to the inside and then add the diced strawberries and chocolate chips to the tip of the canister.

7. Mix according to your machine’s instructions.

8. Once the ice cream has come together in the machine, I like to put it in my freezer for a few hours to finish setting up before serving.