ads

CHEESY CAULIFLOWER FRITTERS

on
CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
8

ads

Keto Hummingbird Cake – Low Carb & Gluten Free

on

Keto Hummingbird Cake – Low Carb & Gluten Free

This decadent Keto Hummingbird Cake has all the trademark tropical flavors of the classic Southern favorite – and nobody will believe it’s low carb and gluten free!

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated erythritol sweetener (I used Swerve)
  • 1/2 cup brown sugar sweetener (I used Lakanto)
  • 6 large eggs
  • 3 cups very fine blanched almond flour (I used Wellbees)
  • 1 cup of coconut flour
  • pinch of salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4 teaspoons of baking powder
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 2 teaspoons of banana extract
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup unsweetened grated coconut
  • 1/2 cup chopped walnuts
  • Keto Cream Cheese Frosting (double batch)
  • 1 cup unsweetened shredded coconut (for toasted garnish
  • 8 walnut halves to decorate the cake (optional)

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Grease two 9-inch cake pans and line the bottoms with parchment paper (cut into rounds to fit) so the finished cake doesn’t stick to the bottom.
  3. In a large bowl, cream the butter and sweeteners with a mixer until smooth.
  4. Add the egg, almond flour, coconut flour, salt, cinnamon, allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.
  5. Blend for 2 – 3 minutes or until completely smooth.
  6. Stir in the chopped pineapple, 1/2 cup shredded coconut, and 1/2 cup chopped walnuts.
  7. Divide the dough (it will be thick) into two cake molds and spread it evenly with a silicone spatula.
  8. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the cake and cool on a wire rack for 30 minutes.
  10. Meanwhile, spread 1 cup of unsweetened shredded coconut on a baking sheet and toast in the oven for 3-5 minutes or until golden brown. Take it out and set it aside to decorate.
  11. Carefully run a knife around the rim to remove the first cake, then turn it over onto a cake plate or pedestal.
    Put about 1/3 of the cream cheese frosting in the center of the cake and carefully spread it around the edges with a warm knife.
  12. Place the second cake upside down on the frosting layer.
  13. Carefully frost the top and sides of the cake.
  14. Press the toasted coconut evenly around the edges of the cake with your hands and blow or wipe off any excess coconut when done.
  15. If desired, decorate the top of the cake with walnut halves.
  16. It can be served immediately, but I think it’s better after refrigerating for at least 2 hours or overnight.
  17. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.



notes

  • Approx net carbs per serving = 5g
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Category: keto dessert recipes
  • Method: cooking
  • Cuisine: Tropical

Comments

Post a Comment

ads