Carrie Fehr

Kitchen Garden Food

Tag: Almond Flour

Plum Upside-Down Cake

Plum Upside-Down Cake

Plum Upside-Down Cake for Breakfast? Yes, Please! The sun-ripened plums in this buttery cake are plump perfection with a bit of tartness in the skin that compliments the brown Swerve caramel topping. This moist and low-carb carb cake is delicious with Santa Rosa plums, but feel free to swap them out for  berries, apricots or peaches.

Plum Upside-Down Cake

Makes 9″ round cake

Ingredients:

Topping:

1/2 cup Swerve Sweetener, Brown

1/4 cup unsalted butter, melted

5-7 plums, stones removed and sliced

Cake:

1 3/4 cups almond flour

2/3 cup Swerve Granular Sweetener

1 tsp baking powder

3 large eggs, room temperature

1/3 cup unsalted melted butter

2/3 cup milk, or unsweetened almond milk

1 tsp vanilla extract

Directions:

Preheat oven to 325F and grease a 9” round cake pan.

Topping:

In a small bowl, stir together the brown sugar Swerve and melted butter until well combined. Spread over the bottom of the prepared pan. Arrange sliced plums in concentric circles over the brown sugar mixture and set aside.

Cake:

Whisk together the almond flour, granulated Swerve, and baking powder in a bowl.

Mix together the eggs, melted butter, milk, and vanilla extract in a separate bowl.

Add the dry ingredients to the wet ingredients and mix to combine.

Spread the batter evenly over the plum topping. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch.

Remove and let cool 10 minutes, then place a serving platter over the baking pan and invert the cake.

Keto Blueberry Muffins

Keto Blueberry Muffin

Fresh in season from the farmers’ market are summer blueberries.  These dark blue polka dots burst into a flavor explosion of blueberry heaven, when you bite into them.  And they come with benefits too.

Blueberries are a superfood filled with nutrients that strengthen the immune system, improve memory, promote heart health, and offer a generous dose of antioxidants that help to slow down the aging process.  Yes please!

These moist, low carb and sugar free blueberry muffins are a perfect treat for breakfast or afternoon snack. An easy and healthy recipe that can be made in minutes!

Questions? Feel free to leave them in the comment section below.

Keto Blueberry Muffins

Makes 12 muffins

Ingredients:

2 cups almond flour

2/3 cup granulated Swerve

1 tsp baking powder

3 large eggs, room temperature

1/3 cup unsalted melted butter, or coconut oil

2/3 cup unsweetened almond milk, or dairy milk

1 tsp vanilla extract

1 cup blueberries

Directions:

Preheat the oven to 350 °F. Lightly grease a 12-cup muffin tin; or line the tin with papers.

Whisk the dry ingredients: almond flour, Swerve, baking powder in a bowl.

In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Add the dry ingredients and gently mix together.

Fold in the blueberries.

Divide the mixture into the prepared muffin pan; an ice-cream scoop works well here.

Bake about 25 minutes until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove from oven and cool in pan for 5 minutes. Transfer muffins to a rack to cool.

Keto Berry Clafoutis

Berry ClafoutisA twist on a classic French dessert, this Keto Berry Clafoutis combines farm eggs, cream, butter, almond flour, swerve sweetener and fresh berries. When baked in the oven, it turns into a rich dense custard pancake-y dessert oozing with juicy berries, minus all of the excessive sugar carbs.

Keto Berry Clafoutis

Ingredients:

4 large eggs, room temperature

¼ cup swerve sweetener

½ cup heavy cream

6 tablespoons butter, melted

1 teaspoon vanilla extract

⅓ cup blanched almond flour

¼ teaspoon salt

2 cups berries

Directions:

Generously butter a 1-quart shallow baking dish.

In a medium bowl, whisk together eggs, swerve, cream, butter, and vanilla.  In a small bowl, stir together almond flour, and salt.

Whisk dry ingredients into wet until smooth.

Arrange mixed berries on the bottom of pan, then pour mixture over berries.

Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden.

Cool and serve.