Keto Chocolate Sour Cream Cupcakes

Ingredients

• 4 ounces baking chocolate
• 2 cups of sugar substitute
• 1 cup of finely milled almond flour ( Measure and sift the almond flour for best results)
• ½ cup of coconut flour
• 3 teaspoons of baking powder
• ½ teaspoon of sea-salt
• 1 cup of strong coffee , room temperature not hot
• ½ cup full fat sour cream
• ½ cup of melted butter cooled
• 2 large eggs

Instructions

1. Pre-heat oven to 350 degrees. Line two 12 capacity regular sized muffin tins with cupcake liners.
2. Melt the chocolate in a double broiler, or microwave in 15 second increments. Set aside and allow to cool.
3. In a large bowl combine the sugar substitute, almond and coconut flours, baking powder and sea-salt. Set bowl aside.
4. In a small bowl combine the cooled coffee, sour cream and melted butter.
5. Next using an electric mixer or standup mixer add the coffee mixture to all the dry ingredients and mix gently on low.
6. Allow the mixture to combine well. .
7. Next add the whole eggs one at a time and mix until fully incorporated. Make sure to scrape the bowl several times during the mixing process.
8. Lastly, add the melted chocolate to the batter and gently fold in the chocolate with a spatula until well blended.
9. Pour batter into the cupcake lined muffin tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
10. Allow the cupcakes to cool before serving.
11. Store any leftovers in the refrigerator for up to 5 days. This recipe also freezes well for up to 3 weeks.

 

Keto Butter Burgers

Ingredients

• 1 lb ground beef (85% lean)
• 3 T butter
• 2 oz cheese (any kind; I used Colby Jack)
• Salt to taste
• Pepper to taste
• Onion powder to taste (optional)
• Garlic powder to taste (optional)

Instructions

1. Preheat oven to 375 degrees.
2. In a medium-sized bowl, combine ground beef with your desired amount of salt and pepper. Optionally, add onion powder and/or garlic powder.
3. Press a small amount of beef (about 1 tbsp) into the bottom of a non-stick, 12-slot muffin pan so the bottom is fully covered.
4. Add a pat of butter to the top of each piece of beef.
5. Again add beef to the top. Press to flatten.
6. Add a small piece of cheese to the beef.
7. Add a final layer of beef. (It's okay if you don't have quite enough beef left to fully cover the top of the cheese.) Press to flatten.
8. Place the muffin pan in the oven and bake for 10 minutes. **If using a silicone muffin pan, place it on top of a cookie sheet before adding it to the oven!**
9. When the baking is complete, turn OFF the oven and crack the oven door for a few minutes to release the heat. This is to allow the excess oil to cool down.
10. Please be VERY CAREFUL before removing your muffin pan from the oven because the fat from the beef and butter will be very hot.
11. Using a fork, remove each Butter Burger from the pan and place on a plate. (Note: Your burgers should be cooked through; if they're not, return them to the oven for a few minutes.)
12. There will be a delicious beef fat/butter combo remaining in the muffin pan. Save this and use it to drizzle on your Butter Burgers, cook veggies, etc.

 

Cheesecake Keto Fat Bombs

INGREDIENTS
6 oz wt. cream cheese (note that each standard brick is 8 oz wt.)
2 - 2.5 oz wt. strawberries or raspberries (can be fresh or frozen)
2 oz wt. salted butter (4 tbsp)
1 oz wt. granular swerve sweetener (roughly 2 tbsp)
1 tsp vanilla extract


INSTRUCTIONS

1. Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe.
2. Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth.
3. In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
4. In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
5. Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.
6. Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.

 

Keto French Silk Pie

INGREDIENTS

For the crust:
1 ½ cups almond flour
3 tbsp cocoa powder
1 large egg
1/3 cup erythritol
¼ cup butter solid
½ tsp baking powder
¼ tsp sea salt
1 tsp vanilla extract

For the filling:
16 oz cream cheese room temperature
4 tbsp sour cream
3/4 cup whipping cream
3 oz dark chocolate
½ cup cocoa powder unsweetened
1 tsp vanilla extract
½ cup erythritol
1 tsp vanilla extract for whipped cream

For the topping
3/4 cup heavy cream
2 tbsp powdered sweetener
1 tsp vanilla extract
Chocolate shavings or cocoa powder to garnish


INSTRUCTIONS

Make the Crust

Preheat oven to 375°F / 190°C. Grease a 9-inch Pyrex pie dish with butter or cooking spray.
Add the almond flour, cocoa powder, sweetener, baking powder, sweetener, salt, and cold butter into a large mixing bowl. Whisk well to combine or use a food processor. Make sure the butter is well incorporated.
Add one medium egg and process until the crust dough looks like crumbles.
Using your hands spread out the dough into the prepared pie dish. Bake for 10-15 minutes, or until set. Let the pie crust completely cool.

Make the Chocolate Filling

In a large bowl add cream cheese, sour cream, heavy whipping cream, melted chocolate, cocoa powder, sweetener and vanilla extract. Using a hand mixer blend for about 3-4 minutes or until the chocolate filling looks fluffy.
Pour the chocolate filling into the baked crust and refrigerate for 6 hours.

Make the Whipped Cream

In a large clean bowl, use an electric mixer to blend the whipping cream, powdered sweetener, and vanilla extract. Beat on high until fluffy.
Top each pie slice with whipped cream topping and chocolate shavings.

Easy Delicious Keto BLT Dip

My fabulous BLT Dip has the flavors of a BLT sandwich in dip form. Perfect for a summer bbq or party. Or any other time of the year.

Ingredients

• 1 lb bacon (cooked until crisp and chopped or 5 oz of bacon crumbles)
• 8 oz cream cheese
• ¼ cup mayo
• ¼ cup sour cream
• ¼ cup shredded cheddar
• 1 tsp onion powder
• 1 tsp dried minced garlic
• ½ tsp smoked paprika (or regular, but the smoked compliments the bacon nicely)
• pinch of salt
• 1 cup chopped lettuce
• 1 cup chopped tomato (squeeze out the juice after chopping)
• fresh veggies to dip

Instructions

Combine ⅓ of the bacon with the cream cheese, sour cream, mayo, cheddar, and seasonings. Mix in a deep dish pie plate. Sprinkle on the lettuce, tomato, and the rest of the bacon. Serve with fresh veggies to dip.