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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 Red Velvet Cake

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Keto Red Velvet Cake

When it comes to birthday cakes, Keto Red Velvet Cake is a thing. We’re not saying the Keto Red Velvet Cake options are better than the others… but we get a little more excited when the results of the latter are at a party. Cream Cheese Frosting from Swerve Confectionery tastes amazing.

INGREDIENTS

FOR CAKE

  • cooking spray
  • 1/2 cup of almond milk
  • 2 tbsp. distilled white vinegar
  • 3 c. almond flour
  • 1/4 cup Dutch cocoa powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup Swerve granules
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons of red food coloring

FOR ICE CREAM

  • 2 blocks (8 oz.) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups cake swerve
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • a pinch of kosher salt




DIRECTION

  1. Make a sponge cake and preheat the oven to 350°. Line two 8-inch round cake pans with parchment and grease with cooking spray. Combine almond milk and vinegar in a glass measuring cup or small bowl. Let it be at least 10 minutes.
  2. Take a medium bowl and mix almond flour, cocoa powder, salt and baking powder. In a large bowl, cream together the butter and sugar using the hand mix. Add the eggs one at a time until blended and then add the vanilla. Add dry ingredients and mix until combined. Take the almond milk and red food coloring mixture and mix until combined.
  3. Divide the batter evenly among the prepared cake pans. Bake until the toothpick inserted in the center comes out clean, 35-40 minutes. Let cool for 15 minutes, then place on a cooling rack and cool completely.
  4. Make the frosting: In a large hand-mixed bowl, whisk cream cheese and butter until smooth.
  5. Add the powdered sugar and whisk until smooth. Stir in heavy cream, vanilla, and a pinch of salt and whisk until combined.
  6. Place a layer of cake on a serving plate and cover about ⅓ of the cream with the cream. Place the second layer on top and frost the top and sides with the remaining cream.

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