½ cup (1 stick) salted butter, softened
1½ cups finely ground blanched almond flour
¼ teaspoon salt
½ cup granular erythritol
½ teaspoon vanilla extract
1 large egg
⅛ teaspoon liquid stevia
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Put all the ingredients in a medium-sized mixing bowl. Using a hand mixer, slowly blend on low speed, then increase the speed to medium and continue mixing until everything is well combined.
3. Using a small cookie scoop, scoop the dough onto the prepared pan, leaving 2 inches of space between the cookies. Use the back of a fork to press crisscrosses on each cookie.
4. Bake for 12 to 14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up as they cool. Leftovers can be stored in an airtight container at room temperature for up to a week.
Notes:
You also can use a stand mixer fitted with a dough hook attachment to mix the cookie dough.
Strawberry Shortcakes
yield: 6 servings
prep time: 10 minutes
cook time: 15 minutes
In the South, we serve anything with (or on!) biscuits—yes, even dessert! Whether you call these shortcake-style biscuits or biscuit-y shortcakes, you will love them. Though fresh strawberries and whipped cream are the classic topping combination for these sweet little biscuitlike cakes, you may find more uses for them—or even eat them plain!
1½ cups fresh strawberries
¾ cup finely ground blanched almond flour
1 teaspoon baking powder
⅛ teaspoon salt
1 large egg
⅓ cup granular erythritol
2 tablespoons heavy whipping cream
2 tablespoons salted butter, melted but not hot
½ teaspoon vanilla extract
1½ cups Whipped Cream (here), for serving
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Hull and slice the strawberries and set aside.
3. In a small bowl, whisk together the almond flour, baking powder, and salt.
4. In a medium-sized mixing bowl, whisk the egg, then stir in the erythritol, cream, melted butter, and vanilla extract. While stirring, slowly add the dry ingredients; continue stirring until well blended.
5. Drop spoonfuls of the batter onto the prepared baking sheet, spacing the shortcakes 2 inches apart, to make a total of 6 shortcakes. Bake for 13 to 15 minutes, until the shortcakes are golden brown on the tops and a toothpick or tester inserted in the middle of a shortcake comes out clean. Allow to completely cool on the pan.
6. To serve, top the shortcakes with whipped cream and the sliced strawberries. Leftover shortcakes can be stored in an airtight container in the refrigerator for up to 5 days.
Quick Blackberry Cobbler for Two
yield: 2 servings
prep time: 5 minutes
cook time: 2 minutes
I have a special place in my heart for blackberry cobbler. In Kentucky, when blackberries were in season, my mom and I would walk up the road from our house and pick a bunch of them. We would come directly home, and she would make a cobbler. I’ve shared this quick little recipe with her, and she approves. She has even made it with strawberries!
1½ cups fresh blackberries
¼ teaspoon liquid stevia (see Note)
¼ teaspoon vanilla extract
¼ cup finely ground blanched almond flour
¼ cup (½ stick) cold salted butter, cubed
½ teaspoon baking powder
Whipped Cream (here), for serving (optional)
1. Grease a 2-cup microwave-safe baking dish.
2. In a small bowl, gently combine the blackberries, stevia, and vanilla extract, then pour the mixture into the prepared baking dish.
3. In a small bowl, use a fork to stir together the almond flour and baking powder, then add the butter and continue stirring with the fork until a crumbly mixture forms. Sprinkle the mixture evenly over the blackberries.
4. Microwave for 1½ to 2 minutes, checking every 30 seconds, until the blackberries are bubbly and the topping is lightly browned; microwave cook times vary according to wattage. Allow the cobbler to cool for 10 minutes. Serve with whipped cream, if desired.
Notes:
If your blackberries are particularly tart, you might want to increase the amount of sweetener.
Easy Truffles
yield: 18 truffles (1 per serving)
prep time: 15 minutes, plus 2 hours to chill
Who knew truffles could be so easy to make? And they’re pretty, too! Experiment with different toppings. If you tire of cocoa powder or shredded coconut, try a coating of crushed nuts. I personally gravitate toward pecans, but that is simply because pecans are the nut of choice here in the South when it comes to desserts (and because I love their buttery rich flavor). You can also add flavor extracts to these truffles.
1 cup sugar-free chocolate chips
½ cup heavy whipping cream
SUGGESTED COATINGS:
Cocoa powder
Unsweetened shredded coconut
Crushed nuts (raw or roasted) of choice
1. Put the chocolate chips in small bowl.
2. In a small saucepan over low heat, bring the cream to a simmer.
3. Pour the hot cream over the chocolate. Allow to sit for a few minutes, until the chocolate begins to melt, then stir until smooth. Allow to cool, then refrigerate the mixture for 2 hours.
4. Line a small sheet pan or tray with parchment paper.
5. To make the truffles, scoop a teaspoon-sized ball of the chocolate mixture. Quickly roll it between the palms of your hands. Then roll it in the coating of your choice and place the ball on the lined pan. Repeat with the rest of the truffle mixture and coating.
6. Refrigerate for at least 1 hour before serving. Allow the truffles to sit out for 10 minutes to soften before eating. Store in an airtight container in the refrigerator for up to a week.
Kentucky Bourbon Balls
yield: 12 balls (1 per serving)
prep time: 20 minutes, plus 1 hour to chill
cook time: 3 minutes
Bourbon balls are a true Southern delicacy. Owing to Kentucky’s many bourbon distilleries, they may be particularly popular there, in my home state. Bourbon balls often found their way onto our holiday tables when I was growing up. My husband, from Tennessee, grew up eating them, too. Every holiday season, his grandma would make several batches. As she made each batch, she would take a nip or two of bourbon, and the last batches always ended up being a bit “stiffer” than the first ones!
½ cup (1 stick) salted butter, softened
1 cup confectioners’-style erythritol
3 tablespoons bourbon (see Note)
½ teaspoon vanilla extract
¼ cup chopped raw pecans
¾ cup sugar-free chocolate chips
1 tablespoon avocado oil
12 raw pecan halves, for garnish
1. Using a hand mixer on medium speed, beat the butter and erythritol until pale yellow and fluffy. Add the bourbon, vanilla extract, and pecans and stir until well combined. Place in the refrigerator for 30 minutes, until chilled and easier to shape.
2. Place the chocolate chips and oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring after each increment, until melted and smooth.
3. Have on hand 12 foil candy cups or line a tray with parchment paper. Take the pecan mixture out of the refrigerator and roll 1-tablespoon scoops into 1-inch balls. Using a spoon, dip each ball into the melted chocolate to coat, then place in the candy cups or on the lined tray. Top each ball with a pecan half.
4. Place back in the refrigerator for at least 1 hour before serving. Allow the balls to sit out for 10 minutes to soften before eating. Store i
n an airtight container in the refrigerator for up to 2 weeks.
SPECIAL EQUIPMENT: (optional): 12 individual foil candy cups
Notes:
For best results, use a high-quality bourbon with a smooth flavor. In general, you should use a bourbon that you enjoy sipping. Because these confections are not cooked, they are very slightly boozy and should only be served to adults.
Chocolate Pudding
yield: 2 servings
prep time: 10 minutes, plus 2 hours to chill
A yummy and easy pudding for two! Unlike a traditional pudding that’s thickened by slowly cooking egg yolks until they develop a custardy texture, this pudding is thickened with chia seeds, and very little hands-on prep time is required. Along with being a good thickener, chia seeds are an excellent source of protein, fiber, and healthy fats.
1 cup unsweetened almond milk
¼ cup cocoa powder
2 tablespoons chia seeds
2 tablespoons heavy whipping cream
2 tablespoons granular erythritol
FOR GARNISH (optional):
Whipped Cream (here)
Shaved ultra-dark chocolate (about 90% cacao)
1. Place all the ingredients in a blender. Blend on high speed until the mixture starts to thicken; this will take at least 2 minutes.
2. Pour the pudding into a 2-cup dish. Refrigerate for at least 2 hours before serving. Garnish the pudding with whipped cream and dark chocolate shavings, if desired.
Notes:
For a nut-free pudding, you can use unsweetened coconut milk in place of almond milk.
Dark Chocolate Coconut Fat Bombs
yield: 8 fat bombs (2 per serving)
prep time: 10 minutes, plus 2 hours to freeze
These coconut-filled fat bombs couldn’t be any easier to make! My daughter said they remind her of a Mounds candy bar. They really do! If you’re fonder of the Almond Joy version, you could add almonds to the tops of these.
1 cup sugar-free chocolate chips
¼ cup (½ stick) salted butter
1 cup unsweetened coconut flakes, plus extra for garnish if desired
1. In a small microwave-safe bowl, microwave the chocolate chips in 20-second increments, stirring after each increment, until the chocolate has melted. Add the butter and stir until the butter has melted. Stir in the coconut until thoroughly combined.
2. Pour the mixture into 8 foil candy cups or 8 cavities of a silicone candy mold, filling them almost to the top. Garnish with extra coconut, if desired.
3. Freeze for at least 2 hours. Store in an airtight container in the refrigerator for up to a week.
SPECIAL EQUIPMENT: 8 individual foil candy cups, or a silicone candy mold with 1-inch cavities
Glazed Coconut Bundt Cake
yield: 10 servings
prep time: 30 minutes
cook time: 55 minutes
I love my Bundt pans, and they had been underused since I started the keto life, so I was excited to create this decadent dessert. Not only does the cake itself make use of coconut oil and coconut flour, but it’s also topped with toasted coconut flakes, a beloved Southern dessert ingredient. Don’t skip the step of toasting the coconut; it really adds a special touch.
CAKE:
2 cups finely ground blanched almond flour
¼ cup coconut flour
¾ cup granular erythritol
2 teaspoons baking powder
½ teaspoon salt
5 large eggs
½ cup (1 stick) salted butter, softened
¼ cup coconut oil, softened
2 teaspoons vanilla extract
1 cup unsweetened coconut flakes
GARNISH:
½ cup unsweetened coconut flakes
GLAZE:
½ cup confectioners’-style erythritol
¼ cup heavy whipping cream
¼ teaspoon vanilla extract
1. Preheat the oven to 350°F. Grease a 12-cup Bundt pan with butter.
2. In a medium-sized bowl, whisk the almond flour, coconut flour, granular erythritol, baking powder, and salt. In a large mixing bowl, use a hand mixer on low speed to blend the eggs, butter, coconut oil, and vanilla extract. With the mixer on low speed, slowly blend in the flour mixture. Use a spoon to stir in the coconut flakes.
3. Spoon the batter into the prepared pan, then smooth the top. Bake for 45 minutes, until a toothpick or tester inserted into the middle comes out clean. Place the pan on a wire rack to cool completely. Lower the oven temperature to 325°F for toasting the coconut.
4. Make the toasted coconut garnish: Line a sheet pan with parchment paper. Spread the coconut in a thin layer on the prepared pan. Bake for 5 minutes, stir the coconut, then return to the oven and bake until golden brown. It shouldn’t take more than another 5 minutes; keep a close eye on it, as coconut can burn quickly. Remove the coconut from the pan and allow to cool.
5. Make the glaze: Put the confectioners’-style erythritol, cream, and vanilla extract in a small bowl and stir until smooth.
6. To serve, gently loosen the sides of the cooled cake from the pan with a knife and turn it onto a cake plate. Pour the glaze evenly over the cake. Garnish the cake with the toasted coconut. The cake can be kept covered on the counter for a day. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Pumpkin Pie
yield: 8 servings
prep time: 15 minutes
cook time: 50 minutes
Pumpkin-everything season is my favorite. It’s the time of year when pumpkin-flavored items start showing up everywhere. Truthfully, I like pumpkin flavor enough to have it at any time of the year. This year, you don’t have to miss out on having pumpkin pie on the Thanksgiving table.
2 large eggs
1 (15-ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup heavy whipping cream
1 Almond Flour Crust (here), par-baked
1. Preheat the oven to 350°F.
2. In a medium-sized mixing bowl, whisk the eggs. Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and salt with a spoon until well blended. While stirring, slowly pour in the cream; continue stirring until it’s completely combined with the pumpkin mixture.
3. Pour the filling into the par-baked crust. Cover the edge of the crust with a narrow piece of aluminum foil to keep it from burning; remove the foil midway through baking. Bake until the filling is set, doesn’t jiggle, and is lightly browned on top, 45 to 50 minutes. Allow to cool completely before cutting and serving. Leftover pie can be covered and stored in the refrigerator for up to 5 days.
Notes:
This pie can also be baked without a crust so that it’s a crustless pumpkin pie. Simply pour the filling into a greased 9-inch pie pan and bake as described above.
Almond Flour Crust
yield: one 9-inch pie crust (8 servings)
prep time: 10 minutes, plus 30 minutes to chill
cook time: 12 to 15 minutes
I love making crustless pies, but sometimes you crave a good crust. This easy-to-make crust is multipurpose: you can use it for desserts or for savory pies. It is more fragile than a crust made with regular flour, so use it right away.
1¼ cups finely ground blanched almond flour
1 teaspoon granular erythritol (omit for savory crust)
¼ teaspoon salt
¼ cup (½ stick) cold salted butter, cubed
1 to 2 tablespoons cold water
1. In a medium-sized mixing bowl, whisk together the flour, erythritol (if using), and salt. Add the butter and use a pastry blender or fork to break up the butter until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time until the dough is moistened and you can form it into a ball. Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 350°F. Grease a 9-inch pie plate with oil or butter.
3. Using your hands, press the dough evenly across the bottom and up the sides of the prepared pie plate. If it gets sticky, dampen your fingers with water. Use a fork to lightly prick the bottom of the crust several times.
4. Par-bake the crust for 12 to 15 minutes, until light golden brown. Let cool before filling and baking.
Whipped Cream
yield: 2 cups (¼ cup per serving)
prep time: 5 minutes
There’s nothing quite like homemade whipped cream, and it’s a breeze to make. It goes with all your favorite desserts, and it’s even good all by itself!
1 cup heavy whipping cream
2 tablespoons granular erythritol
1 teaspoon vanilla extract
Place the ingredients in a large mixing bowl. Use a hand mixer or stand mixer to blend until stiff peaks form. Whipped cream is best if used the same day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Southern Keto Page 14