Ann's Recipe Box: 2023-11-05

Sunday, November 5, 2023

Easy Keto Cheesecake

Easy Keto Cheesecake

8 oz. Cream Cheese softened and whipped

1 stick Butter melted

2 tsp. vanilla

1/4-1/2 cup Swerve

Pour into a parchment lined baking pan. Bake at 350 for 35 mins.

GARLIC BUTTER CHICKEN BREASTS

INGREDIENTS:

4 chicken breasts (boneless and skinless)

1/2 cup chicken broth

5 tbsp butter

3 cloves garlic (minced)

1 tbsp olive oil

4 tbsp parsley(finely chopped)

1 tsp chicken sesasoning

1/2 tsp salt

1/4 tsp black pepper

D I R E C T I O N S:

1-Heat the olive oil in a large pan or skillet

over medium-high heat. Sauté the

chicken breasts for 5 minutes on each

side, until the exterior turns golden

brown.

2-Remove the chicken from the pan and

set aside.

3-Deglaze the pan with the chicken broth

over high heat. Add the butter to the pan

and mix it until it melts over medium

heat.

4-Add the garlic and seasonings and continue to cook for a few seconds, until

slightly golden and fragrant. Turn the heat off, and with the pan still on the

stove return the chicken to the pan. Use a spoon to cover the chicken breasts with

the sauce to infuse the flavors.

5-Serve hot garnished with fresh parsley and chosen side dishes.

DETAILS

360 calories

36.7g protein

22.3g fat

0.3g fiber

1.1g net carbs

J e n n i f e r Z h a n g

Mini Pumpkin Pies

These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings:

Calories: 79

Author: Taryn

Ingredients

Pumpkin Filling:

½ cup pumpkin puree
3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2 tablespoon beaten egg (or carton egg whites)
1 tablespoon heavy cream
½ teaspoon cinnamon

Mini Tart Shells:

1.5 cup almond flour
1.5 teaspoon coconut flour
3 tablespoon butter
2 teaspoon cold water

Instructions

Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
Alternatively, you may bake these in greased mini aluminum muffin liners.

Notes

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Keto Pecan Pie

Keto pecan pie is exactly what your taste buds dream of at night. It's an indulgent dessert that's without refined sugar and just in time for the holidays. You won't have so much as a morsel leftover if you feed this pecan pie to a crowd because they will devour every bite.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 390

Author: Taryn

Ingredients

Crust:

2 ⅔ cups almond flour
3 teaspoon coconut flour
3 tablespoon cold butter
1 tablespoon cold water

Filling:

12 tablespoon softened butter
1.5 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2 teaspoon vanilla
2 oz heavy cream
2 egg
2 teaspoon molasses ***
1.5 cups pecans chopped (save ½ cup or so whole for the top)

Instructions

Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
Stir in the chopped pecans. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit.

Notes

Molasses: One teaspoon of molasses has 5 carbs. This recipe has 12 servings so each piece has less than 1 carb from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer. Alternatively, you can sub in a brown sugar sweetener such as Swerve Brown.

Gooiness: I love my pecan pie chock full of pecans. If you prefer a gooier pie simply cut the amount of pecans back to just 1 cup.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit sweetener use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Keto Pie Crust

If you are looking for a pie crust that can be either rolled or pressed into a pie plate you can stop right here. This easy Low Carb Pie Crust works for both and for sweet or savory recipes.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, Dessert, Main Course

Cuisine: American

Servings:

Calories: 134.5

Author: Taryn

Ingredients

1 ⅓ cups almond flour
1 ½ teaspoon coconut flour
2 tablespoon cold butter
1.5 teaspoon cold water

Instructions

Mix the ingredients in a food processor until the dough comes together. Roll out or press into a pie plate. For a pre-baked crust bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
Or fill as desired and bake with the filling.

Notes

The absolute most important part of making this low carb pie crust is processing the dough long enough in the food processor"

Over the years I've had several of my readers say that the dough was too crumbly. After troubleshooting with them the same conclusion has happened every time. The keto pie crust dough needs to be processed longer.

Nutrition: this crust has 2.2 NET carbs per piece for 8 slices of pie. This does not include whatever pie fillings you use.

To Store: keep the pie stored in an airtight container in the fridge. Depending on the ingredients, most of the time, the pies will last up to 4 days in the fridge.

To Freeze: put the pie crust in a freezer-safe container and make sure it’s in a sealed container. It will last up to 6 months.

Nutrition