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CHEESY CAULIFLOWER FRITTERS

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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...
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Keto Pumpkin Bread

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Keto Pumpkin Bread

These insanely delicious Keto pumpkin breads are super easy to make. Perfect for breakfast or as a tasty snack. Keto pumpkin bread contains 2.1 net carbs per slice. It’s a pumpkin spice recipe that you can enjoy all season long without worrying about carbs, as it’s pretty low in carbs.

This bread also freezes very well, so I sometimes make two loaves, keep one in the refrigerator and freeze the other for later. Not only is this a delicious pumpkin-season treat, it’s also super easy to get you to enjoy a keto-friendly pumpkin loaf in under an hour.

This keto pumpkin bread is super easy to make! You’ll only need a few simple ingredients to make this Keto pumpkin bread.

INGREDIENTS

  • cooking spray
  • 2 c. blanched finely ground almond flour
  • 1/4 c. granular deviation
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  •  1/2 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1 c. Pumpkin Puree
  • 3 large eggs
  • 1/2 c. unsweetened dark chocolate chips
  • 3 tbsp. raw pepita




METHOD:

  1. Preheat the oven to 350°. Grease a 4×8-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Grease the parchment.
  2. In a large bowl, combine almond flour, sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a medium bowl, combine the pumpkin puree and eggs. Add the wet ingredients to the dry ingredients and mix to combine. Stir in the chocolate chips.
  4. Pour the batter into the prepared loaf pan. Using a putty knife, smooth the top into an even layer.
  5. Sprinkle evenly with pumpkin seeds. Bake until puffed and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. If it browns too quickly, cover with aluminum foil after 30 minutes.

NUTRITION

Servings: 1 slice (or muffin) | Calories: 177kcal | Carbs: 7g | Proteins: 5g | Fat: 13g | Saturated fat: 4g | Cholesterol: 69mg | Sodium: 174mg | Potassium: 76mg | Fiber: 4g | Sugar: 1 g | Vitamin A: 3105IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 1.1 mg

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