5 Ingredient Keto Lava Cakes

Ingredients:

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  ▢ 2 oz semi sweet chocolate(55g), at least 75% cocoa solids baking chocolate or semi sweet chocolate chips
• ▢ 2 tablespoon super-fine coconut flour ***see notes
• ▢ 3 TBSP butter unsalted, plus more for greasing ramekins
• ▢ 2 eggs
• 1 tsp vanilla
• ▢ 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes

INSTRUCTIONS

 

• Heat oven to 350 Fahrenheit.
• Grease 2 ramekins with butter.
• Melt the chocolate and butter and stir to combine.
• Beat your eggs well - best with a mixer.
• Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
• Pour into 2 ramekins.
• Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
• Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
  
  
  Recipe altered from Sugar Free Londoner

  NOTES

  Net carbs: 2.8g per portion. 

  If you're using coarse almond flour or ground almonds, increase the amount to 1 ½ tbsp.

  Chocolate: Use the best quality you can get hold of, with a cocoa solids amount of at least 85%. I used 100% unsweetened chocolate, so added 3 ½ tablespoon sweetener.

  If you use 90% chocolate, 2 tablespoon sweetener works well. If your chocolate already contains sweetener, adjust accordingly. If you're in the US, Lily's is always a good option.

  The nutrition info is calculated using unsweetened chocolate. If you used 90% chocolate, the amount of net carbs increases to 4.7 per portion

  If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there's no stress - just serve in the ramekins.

  My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.

  Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don't deprive yourself of that gooey centre 🙂

  These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.

  NUTRITION

  Calories: 460kcalTotal Carbohydrates: 3.4gProtein: 11.7gFat: 43.6gSaturated Fat: 24.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 9.8gCholesterol: 246mgSodium: 74mgPotassium: 111mgFiber: 0.6gSugar: 0.4g

Toffee Almond Sandies

 

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
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• Cream butters and sugar 5 minutes
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• 1 cup mayonaise or cannola oil
• 2 large eggs, room temperature
• 1 teaspoon almond extract
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• 3-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 teaspoon corn starch.         
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• Blend  into creamed mixture
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• Loosely scoop and level with knife
• Combine measured dry ingredients
• Slowly add to sugar mixture add toffee
• 1/2 package (8 ounces) milk chocolate English toffee bits
• Additional sugar (red)

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the mayo, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. shape into 1 inch balls, place on baking sheet, florence then sprinkle with colored sugar. Place in fridge for 20 minutes. Pie heat oven to 360 degrees bake chilled cookie dough for 12-14 minutes do not brown cookies.

Sliders

 Ham and Swiss Sliders

1 pkg King’s Hawaiian Rolls.                   Take out of bag, while on paper carton slice tops off of rolls

                                                                    without pulling them apart and place bottoms in 9X13 pan

                                                                    lined with parchment paper.

 

Sliced Honey Ham deli meat                     Fold individual slices and place on each roll segment

 

Sliced Cheese (Swiss, Hararti                    Rip each slice into 4 pieces place 1 piece onto each meat

 Gouda or Provolone                                   slice

 Mayonaise                                                  Spread evenly onto inside layer of roll tops while upside down

                                                                    when all the meat and cheese are placed on the rolls put 

                                                                     tops back on

Sauce:

2/3 Cup melted butter

2 TBSP brown sugar                                   Mix together and heat til boils, cool and brush over tops of

2 TBSP mustard                                           sliders cover and let sit for 12-15 minutes

2TBSP honey

1tsp onion powder

2 tsp garlic powder

2 tsp poppy seeds

 

Bake:

Bake covered at 350 degrees for 15-20 min until cheese is melted. Remove foil and bake an additional 2 minutes to crisp the tops of the buns.

 

Chocolate Chip Cookies

 (I heart Naptime)

 Ingredients

    ▢ 1 cup unsalted butter , barely softened
    ▢ 1 cup light brown sugar , packed
    ▢ 1 cup granulated sugar                               Combine in mixer cream for 1 minute

    ▢ 2 large eggs , cold                                      

    ▢ 1 Tablespoon vanilla extract              Add to creamed sugars and butter mix til just combined              

    ▢ 3 cups all-purpose flour , spooned and leveled
    ▢ 1 teaspoon baking soda
    ▢ 1 teaspoon cornstarch
    ▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher                            Sift together add to mixer, blend
    ▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk            Add to dough

Instructions

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.
     Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate       dough for 30-60 minutes if time allows.
    Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about     2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
   

 Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3     minutes.
 

    Remove cookies to a cooling rack. Serve while warm if desired. 

• To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
• To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
• Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
• Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.

Irish Cream Cake

 Irish Cream Cake

Ingredients

 

Cake

• ▢2 ¼ cups cake flour.             ~~]
• ▢1 1/2 cups granulated sugar.   ]
• ▢2 teaspoons baking powder.   ]   Sift together in 
• ▢½ teaspoon baking soda.        ]. bowl set aside
• ▢½ Teaspoon Salt.                __ ]
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• ▢1 cup buttermilk.                  ~~~]
• ▢¼ cup milk.                                 ]
• 1 tap vanilla                                ]  combine then
• 1 1/2 tap almond extract.           ] add to dry mix
• 1/2 C coconut or vegetable oil -]
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  ▢1 tsp vanilla4 lg egg whites
• 1 C sweetened coconut flakes.              Add
• 4 of egg whites (whipped stiff)

▢       1 cup chopped pecans (optional)

Cream Cheese Frosting

• ▢1 cup unsalted butter
• ▢16 ounces cream cheese room temperature
• ▢½ teaspoon vanilla extract
• ▢1 ½ teaspoon almond extract
• ▢8 cups powdered sugar
• ▢toasted pecans for decorating
• ▢toasted coconut for decorating

 Sweet Cream Pancakes

Ingredients

• 2 cups all-purpose flour 
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda                   Sift together dry ingredients, set aside in extra bowl
  
• ½ teaspoon salt
• ¼ cup granulated sugar

• 2 large eggs                                             Separate whites and beat till stiff set aside

• 1 teaspoon vanilla paste or extract
• 1 cup heavy cream or pouring cream                     Add dry ingredients to wet mix
• 3/4 butter milk cup milk                                             stir until combined then fold in egg
• ½ teaspoon lemon juice or apple cider vinegar      whites

Heat griddle medium heat, melt butter and pour batter onto hot surface. When batter starts to brown on bottom flip and brown other side. Serve warm with syrup or jams.

 Angela's Soft Chocolate Brownies

Ingredients:

 1 3/4 Stick softened butter   ------------     

3/4 cups semi sweet chocolate chips----              Melt in saucepan low heat, stirring til smooth set aside and cool

 

1 1/4 cups sugar  -----------------------

4 lg eggs                                             ]             Cream together for 3 minutes then fold in cooled chocolate

1 tsp vanilla       ------------------------ 

 

1/2 cup + 2 Tbsp flour   ----------------

pinch of salt                                        ]               sift into creamed chocolate batter mix gently til flour is incorporated well

Preheat oven to 350 degrees. Grease 9 x 9 pan and dust with flour. Spread batter evenly in prepared baking dish. Bake for 350 degrees for 33 to 43 minutes til cake tester comes out clean. (Top will be crumbly layer on top and the brownie will be moist)

1/4 tsp baking soda       ----------------

 

 Creamy Corn Chowder

 Ingredients

 

• 4 strips bacon cut into small pieces                --  Cut with kitchen shears and fry to nice crisp
  
•                                                                           leave 2 TBSP grease to saute onions,carrots, & celery
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•  1/2 medium onion chopped small                --
  
•  3 sticks celery chopped small                        ]      While bacon is frying prep vegetables
  
•  3 medium carrots peeled & chopped small    ]     Saute all but potatoes in 2TBSP bacon grease
•                                                                                 about 5 minutes
  
• 4 large Russet potatoes peeled and diced     --       (set aside until adding liquids to pot put in then)
  
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•  4 cloves garlic minced                                 --     Add to sauted vegetables saute for add'l 30 seconds
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• 1/3 cup flour                                                  --    Stir into bacon,vegetable, garlic mixture til smooth
  
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•  6 cups chicken broth or stock                ------ 
  
•  1 cup heavy/whipping cream                       ]    Add broth scraping browned saute off bottom of pot
• 1 cup milk or half and half                            ]   Stir in cream, corn, diced potatoes and seasonings
• 4 cups frozen/fresh or drained canned corn  ] 
  
• 1/4 teaspoon Italian seasoning                      ]    Bring to boil then turn heat down simmer 15-20 min
•  1 pinch cayenne pepper optional                 ]    Cover with lid loosely, soup thickens while cooking
  
•  Salt & pepper to taste                             -----   
  
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Notes

• Serves 6-8 depending on portion size.
• You may need to add more broth to leftovers as the soup thickens when stored.
•  Adapted from Salt and Lavender
  

Pecan Pie 

 

1 Cup      White corn syrup

1/2 Cup   White sugar

3             Eggs well beaten

3/4 Cup  Butter melted

1 tsp       Vanilla 

Pinch       Salt

1 Cup       Pecans chopped

 

Melt butter, while butter is melting beat eggs in medium bowl and then add remaining ingredients. Chop pecans to desired size and add to mixture and stir in. Pour into prepared pie crust. Bake at 350 for 40 min. Cover crust edges while baking.

 

 

Grandma Howard's pie crust

 

ONE CRUST                                                           TWO CRUSTS

 

1 1/4 Cup     Flour                                                     2 Cup          Flour

1/2 tsp        Salt                                                      1 tsp           Salt

1/2 Cup        Shortening (butter flavor)                   2/3 Cup      Shortening (butter flavor)

3 to 4 Tbsp  Water (cold)                                         6 to 7 Tbsp  Water (cold)

Bake in pre heated 375 degree oven for 10 min (only bake ahead if recipe calls for pre baked crust)

 

 

 

Instant pot Honey Garlic Chicken

 

Instant Pot Honey Garlic Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
1/4 cup ketchup
2 tablespoons vegetable oil
4 garlic cloves, minced
3 teaspoons cornstarch dissolved in 1/4 cup water

 1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.

 2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.

 3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

 4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.

5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.