Smoky ham and white bean soup made easy in the Instant Pot.

I think my favorite thing to make in my Instant Pot so far, has been soup. I’ve made a lot of soups and my pressure cooker is my go-to for making chicken stock (or bone broth, if you prefer). Instant Pot Ham and White Bean Soup is so easy and so good. We love it.

I used to never make soups from dried beans because I was always turned off by having to soak them overnight. Don’t have to do that with the Instant Pot. I didn’t and they were perfectly tender. I wanted cannellini beans, but couldn’t find dried, so I used Great Northern beans, which is probably the preferred white bean to use anyway. You need a one-pound bag of beans.

I love ham shanks for soups, they are meaty and add so much flavor. You could use a smoked ham hock but you won’t get any meat to shred for the soup. You’re better off with shanks or a meaty ham bone with some extra meat added. Just sayin’

I flavored the soup a couple different ways, each time I made it. I like fresh rosemary and thyme (or dried) a lot. I also like herbs de Provence. Whatever you got and like. And a bay leaf. That’s it. Well, along with the onion, celery, carrot and garlic, that’s it.

Prep Time: 10mins

Cook Time: 35mins

Bring to pressure/release: 45mins

Total Time: 1hr 30mins

Course: Soup

Cuisine: American

Servings: 8 servings 

Ingredients:

• 1 pound dried Great Northern white beans, picked over and rinsed
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 ribs celery, chopped
• 1 medium carrot, peeled and chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh rosemary and thyme, minced or 2 teaspoons dried, or 2 teaspoons herbs de Provence
• 1 bay leaf
• 2 pounds meaty, smoked ham shanks
• 8 cups water
• 2 sprigs parsley

Instructions:

1.  Turn Instant Pot on sauté setting and heat olive oil in insert. I use the medium heat setting for sautéing. Add onion, celery and carrots and sauté until starting to soften, a few minutes. Add garlic, stir a few seconds until fragrant, then add herbs and bay leaf, stir and turn off sauté function.
2. Add the dried beans to the pot along with the ham shanks. Pour in 8 cups of water and combine gently. Toss in 2 sprigs of parsley.
3. Close lid and seal pressure cooker. Cook on high pressure and set timer for 35 minutes. It will take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
4. Manually release any remaining pressure, carefully open pot. Remove ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste. Ladle into bowls and serve with a little hot sauce on the side.

Recipe Notes and Tips

• I do not presoak the beans and never have a problem with them cooking all the way. Use the manual pressure cook setting, set at high pressure. Do not use the bean or soup setting. I can not stress this enough.
• Make sure to use a natural release of at least 20 minutes before you open the pot.
• If the beans are not tender, remove the ham shanks and cook the beans under high pressure an additional 5 to 10 minutes.
• The soup will thicken upon standing as well as after refrigeration. I like it on the broth-y side but also like it after it sits for awhile and thickens.
• Use a ham bone, either leftover or shanks, to cook with the beans to make the best flavored broth. Add any leftover ham not on the bone at the end.
• Total time to make this soup is about an hour and a half. It takes some time to come to pressure and then the natural release time, but it’s all hands off and easy.
• If the beans aren’t tender enough, remove the ham shanks and cook for another 5 minutes under high pressure, release pressure manually and continue with recipe.

Nutritional Info:

Calories: 215kcal | Carbohydrates: 37g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 1090mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1355IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 6mg

Garlic is a small, pungent, super savory ingredient that adds a punch of flavor to meat, vegetables, rice and so much more. Learn how to store garlic, whole, cloves or peeled, along with tips on how to buy and how to make it last longer.

Make the most of your garlic and preserve its flavor for longer with these tried and tested storage tips!

I don’t think there is any other ingredient that can be compared to the small but mighty flavor of fresh garlic. It’s incredibly savory with a strong, pungent aroma that transforms into a sweet flavor addition.

My family and I love the garlic-y flavor and I put it in just about everything. Which is why I always have extra on hand. Because of this, I thought it best to share my tried and true tips on how to store garlic properly, to make it last longer.

And if you love this, be sure to check out How to Peel, Cut & Mince Garlic and make Garlic Paste, too!

Learn how to store garlic, whole, cloves or peeled, along with tips on how to buy and how to make it last longer.

Prep Time: 15mins

Total Time: 15mins

Course: Meal Prep, Spice Blend

Cuisine: Asian, Indian, Mediterranean, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: 12 cloves

Ingredients:

1 head garlic

Instructions:

Garlic can be stored in a number of different ways – as a whole bulb, individual cloves, peeled or even as garlic paste. Follow any of the methods below, depending on your needs.

How to Store Fresh Garlic

Whole Bulb: Store the whole bulb in a cool, dark, well-ventilated cupboard. Garlic will last the longest stored in a temperature between 60 – 65 degrees F. Because of this, I keep it in a cupboard away from the stove and near the floor. The garlic should last a few months.

Individual, Unpeeled Cloves: Store these right alongside the whole bulbs of garlic in your cupboard. Use within 10 days.

How to Store Peeled Garlic

Break apart the clove and peel away the thin, papery skin. Place the peeled cloves in an airtight container or plastic storage bag, seal tight and store in the fridge. Use within 5-7 days.

How to Store Garlic Paste

To make garlic paste: Peel the entire head of garlic and slice off the stem ends. Place in a blender or food processor with 1 Tablespoon olive oil and blend until smooth, scraping down the sides as needed. Place in an airtight container and store in the fridge to use within 1 week.

How to Freeze Garlic

Whole Heads and Individual, Unpeeled Cloves: Place the garlic in a freezer safe plastic storage bag, push out all the air, seal tight, label, date and freeze. The garlic should last indefinitely.

Peeled Cloves: Spread the individual cloves out on a small baking sheet, cover with plastic wrap and freeze for 1 hour. Wrap the frozen cloves in foil, then place in a freezer safe plastic storage bag, seal tight, label, date and freeze.

Garlic Paste: Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.

Garlic intact for a year: how to store it

• Experienced cooks will surely be familiar with this method of preserving garlic. First, take half a kilo of garlic cloves and soak them for about an hour in lukewarm water. After drying them, peel them and you will see that they will flake easily because the skin has softened.
• Next, place all the garlic cloves in a sterilized glass jar. Next, pour in two tablespoons of coarse salt, this should make about 30 grams of salt. Now you can add a few tablespoons of apple cider vinegar or, if you prefer, pour in the wine vinegar, this ingredient will help keep the garlic intact.
• Finally, bring some water to a boil and let it cool. Before closing the container with its cap, cut a slice of lemon and place it on the garlic. Close the jar very tightly and shake it so that all the ingredients are mixed.
• Thus, you will keep your garlic cloves for more than a year in perfect condition and they will not rot. Not only that, because you can consume them whenever you want, without having to peel them every time you need them. This method is used by many cooks, it is practical and above all effective.

Notes:

Keep the bulb whole. This ensures the bulbs stay cool and dry, which are exactly the conditions garlic needs.

Store in a cool, dark, uncrowded cupboard. Garlic will spoil under conditions of heat and light, so it’s best to keep it in the coolest part of your kitchen, ideally away from the stove and near the floor. A well ventilated cupboard or pantry works best.

Do not store in a plastic bag, unless freezing. Garlic needs ventilation and air to breathe, which is why an uncrowded (or empty) cabinet is best. If you would prefer to store it in a bag, mesh bags are the best and paper bags are a close second. However, when storing in the freezer, use a plastic bag to keep all the moisture out.

NUTRITIONAL INFO:

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

This is the best carrot cake recipe I’ve ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it’s creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

PREP Time: 20 min

COOK TIME: 45 min

TOTAL TIME:  1hrs 5min

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

INGREDIENTS:

FOR CARROT CAKE

• 2 cups (260 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295 ml) canola or other vegetable oil
• 1 cup (200 grams) granulated sugar
• 1 cup (190 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
• 1 cup (100 grams) coarsely chopped pecans
• 1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

• 8 ounces (225 grams) cream cheese, at room temperature
• 1 ¼ cups (140 grams) powdered sugar
• 1/3 cup (80 ml) cold heavy whipping cream
• 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS:

MAKE THE BATTER

1. Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
2. Heat the oven to 350 degrees Fahrenheit (176C).
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.

BAKE CAKE

1. Divide the cake batter between the prepared cake pans.
2. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
3. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.
4. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

TO FINISH

1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
2. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
3. Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
4. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
5. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Frosting Substitute — Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.

NUTRITION PER SERVING:

Serving Size 1 slice (1 of 16) / Calories 535 / Total Fat 33.4g / Saturated Fat 6.9g / Cholesterol 69.3mg / Sodium 315.9mg / Carbohydrate 56.4g / Dietary Fiber 2.4g / Total Sugars 40.5g / Protein 5.6g

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. Top with a delicate pineapple-vanilla glaze to take it even further.

Deliciously moist and dense pineapple pound cake is dressed with a sweet pineapple vanilla glaze. This supple pineapple cake has the perfect crumb and is great for breakfast, dessert, or as a snack.

Why this recipe works

This pineapple pound cake is elevated with sweet tropical flavor, just enough to complement the richly dense pound cake base. The texture of a good pound cake should be dense, moist, soft and tender – and that’s exactly what you’ll get with this recipe! Top with a delicate pineapple-vanilla glaze to take it even further.

Pound cakes are often made in bundt pans, after all, almost any kind of cake can be made in a bundt pan. Baking this pineapple quick bread in a bundt pan will yield an overall prettier presentation compared to a basic loaf. Let’s get started!

 

Prep Time: 20mins

Cook Time: 1hr 15mins

Total Time: 1hr 35mins

 Servings: 10 servings

Equipment

• Stand mixer or hand mixer
• Mixing bowls
• 9 inch bundt pan
• Whisk
• Wire cooling rack

INGREDIENTS:

Cake

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted Cream Cheese softened
• 1/2 cup shortening
• 2 3/4 cups granulated sugar
• 4 eggs at room temperature*
• 1/2 cup buttermilk at room temperature*
• 1 cup crushed pineapple 1 – 8 ounce can drained, juices reserved
• 1 teaspoon vanilla extract

Glaze

4 Tablespoons cream cheese

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 cup reserved pineapple juice

INSTRUCTIONS:

1. Preheat oven to 325°F. Spray a 9-inch bundt cake pan with nonstick baking spray (the kind with flour) and set aside.
2. *We recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
3. In a medium-sized bowl, combine the flour and the baking powder. Set aside.
4. Cream together cream cheese, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
5. Add eggs one at a time, beating on high speed for 30 seconds after each addition.
6. Do not overbeat the eggs, this can cause the cake to be crumbly.
7. Rotate between adding the flour mixture and the buttermilk, mixing only a little between each addition.
8. Add in the pineapple and vanilla extract and beat just until the pineapple is evenly distributed.
9. Pour batter into the prepared bundt pan and bake for 75-85 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 30 minutes, then turn out onto a wire rack to cool completely.
10. Whisk together the glaze ingredients until smooth. Drizzle over the top of the cooled cake.

Notes:

• Be sure to measure your flour using the scoop and sweep method. You never want to pack flour into a measuring cup. If you add too much flour, you’ll end up with a dry, crumbly cake.
• The moisture comes from the buttermilk and the pineapple. Drain the pineapple before adding it to the cake batter, but it’s not necessary to really strain it; some of the juices can be added in. Because this cake is so dense and moist, it takes at least 75 minutes to cook. Test the center with a toothpick to make sure there is not still wet batter before removing from the oven.
• Shortening has a higher melting point than butter, which provides and fluffier and moister cake. You can substitute a third stick of butter for the shortening if you wish.
• Be sure the eggs and buttermilk are a room temperature and that you beat them well when adding to the batter – this is going to give you more volume in your bundt cake. Room temperature eggs hold more volume than cold eggs.
• I recommend a nonstick cooking spray with flour rather than greasing and flouring the bundt pan, but you can grease it well with butter or shortening and then lightly flour the pan.
• For removing the cake from the pan: Uneven baking temperatures in ovens can cause the cake to rise on one side more. If your cake is uneven, you can cut a thin layer off the bottom of the cake so it sits properly when turned out of the bundt pan. Uneven distribution of weight can cause pressure points which in turn can cause crumbling on the bottom in the areas that aren’t supported by an equal weight of cake.

NUTRITIONAL INFO:

Serving: 1slice | Calories: 767cal | Carbohydrates: 113g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 43mg | Potassium: 167mg | Fiber: 1g | Sugar: 83g | Vitamin A: 764IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

Kahlua Trifle Cake is rich, indulgent, and oh-so-delicious! You will go to chocolate heaven after eating just one spoonful.

Chocolate Kahlua Trifle Cake is a chocolate and Kahlua lover’s dream dessert. The maker of the dessert will love how easy it is to put together. I made this cake in different ways with the Kahlua to see how it worked best for flavor and not being too wet. Poking holes into the cake and pouring in the Kahlua, then refrigerating it. I also drizzled it onto the cake crumbles. They were just too soggy, so I put the Kahlua into the pudding and it came out just right! Give it a try and let us know how you like it!

COOKING TIPS:

If you want to make this non-alcoholic, just omit the 1 cup of Kahlua in the pudding to an extra cup of milk instead.

A regular large bowl or punch bowl works if you do not have a stemmed trifle dish. Trifle bowls are tall, so if you use a regular bowl, you may want to divide the layers into thirds, instead of half ingredient layers.

No Heath Toffee Bits? You can use Heath bars and just crumble them up.

Store covered in the refrigerator for 3-4 days. (It usually doesn’t last that long)

PREP TIME: 15mins

COOK TIME: 30mins

TOTAL TIME: 45mins

SERVINGS: 8

INGREDIENTS:

• 1 box chocolate cake mix

• 1 cup Kahlua

• 2 (3 oz) boxes of chocolate pudding

• 16 oz whipped cream

• 1 package Heath Toffee Bits

INSTRUCTIONS:

1. Prepare and bake cake in a 9×13″ pan, according to box instructions.

2. Allow cake to completely cool, then cut it into 1″ cubes.

3. Crumble half of the cake in your trifle bowl or punch bowl.

4. Combine 2 chocolate pudding boxes (3 oz. each) with 3 cups of milk and 1 cup of Kahlua.

5. Spread half of the pudding on top of the cake crumbles.

6. Layer half of the whipped cream on top of the pudding.

7. Sprinkle with half of the Heath bars.

8. Repeat layers, with Heath crumbles on top.

9. Refrigerate at least 1 hour, serve and enjoy!

Crispy on the outside, tender and creamy on the inside. These easy Potato Fritters with zucchini and cheddar cheese are the perfect comfort food addition to your day.

Why You’ll Love This Homemade Potato Fritters Recipe

Perfect Texture. Only crispy potatoes and zucchini will do! These potato fritters are delightfully crispy on the outside, tender on the inside, and have just the right amount of salt to make it hard to eat just one.

Healthy. While I like to treat myself once in a while when dining out, at home I like to try and keep things on the healthy side. Unlike restaurant potato fritters, these are cooked on the stovetop instead of in a deep fryer. And they have an extra heaping serving of nutritious zucchini hidden inside (like these Zucchini Enchiladas).

Versatile. These potato fritters are a delicious addition to a meal any time of day! Serve them as a side dish with dinner (I suggest Fish and Chips), beneath a poached egg for breakfast (like these Leftover Stuffing Cakes), or as a cozy snack

 

An easy recipe for potato fritters with zucchini and cheddar cheese. They’re perfectly crispy, perfectly cheesy, and ultra-delicious.

PREP:15mins

COOK:20mins

TOTAL:35mins

Ingredients:

• 3 cups shredded zucchini about 13 ounces or 2 medium

• 2 cups shredded Yukon gold potatoes about 12 ounces or 2 small/medium, scrubbed and peeled

• 1/2 medium yellow onion shredded

• 3 large eggs lightly beaten

• 1/2 cup seasoned whole wheat breadcrumbs

• 1/3 cup white whole wheat flour or substitute all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt plus additional to season

• 1/2 teaspoon ground black pepper

• 1 teaspoon baking soda

• 1/2 cup freshly grated sharp cheddar cheese

• 1-2 tablespoons olive oil for frying

• Plain nonfat Greek Yogurt for serving

• Chopped fresh chives for serving

Instructions:

1. If you’d like to keep the fritters warm between batches, preheat your oven to 200°F.

2. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.

3. Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda.

4. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.

5. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat.

6. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass.

7. Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well.

8. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside.

9. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.

Notes

TIP:Be sure to measure the shredded zucchini and potatoes. If you use a different amount than called for in the recipe, the fritters may not hold together.

GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free bread crumbs, plus a pinch of extra salt and pepper for the seasoned breadcrumbs.

TO STORE: Keep leftovers in the refrigerator for up to three days.

TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking.

TO FREEZE: Store cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutritional Info:

SERVING: 1(of 14), without toppings

CALORIES: 97kcalCARBOHYDRATES: 13gPROTEIN: 4gFAT: 4gSATURATED FAT: 1gPOLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 1gTRANS FAT: 1gCHOLESTEROL: 39mgPOTASSIUM: 304mgFIBER: 2gSUGAR: 2gVITAMIN A: 194IUVITAMIN C: 17mgCALCIUM: 50mgIRON: 1mg

 

This keto cream cheese chocolate pound cake recipe is rich, moist, and flat-out dreamy. It’s everything you love about a traditional cream cheese pound cake, except that it’s chocolate and keto-friendly.

It’s a decadent keto chocolate pound cake that is sure to satisfy your craving for a dark chocolate cake while on a ketogenic diet.

And because it’s cream cheese chocolate pound cake, the texture is moist and dense and, as a bonus, high in protein.

Whether you are looking for a recipe to silence the sweet tooth of a chocolate lover or for a special occasion, this keto chocolate cake is made easily in a loaf pan or two.

YIELD: 24

This delicious keto cream cheese chocolate pound cake is a rich, moist, decadent cake that features a chocolate ganache that takes it to a whole nother level. It’s the one recipe that is sure to silence your chocolate cravings while doing keto.

 

PREP TIME: 10 minutes

COOK TIME: 1 hour

ADDITIONAL TIME: 10 minutes

TOTAL TIME: 1 hour 20 minutes

Ingredients:

Keto Cream Cheese Chocolate Pound Cake

• 2 1/2 cups of finely milled almond flour , measured and sifted

• 1/2 cup cocoa powder

• 2 teaspoons of instant coffee (optional for enhancing chocolate )

• 3 teaspoons of baking powder

• 1/2 teaspoon of sea salt

• 2 1/4 cups of sugar substitute

• 1/2 cup of unsalted butter, room temperature

• 7 ounces of cream cheese, room temperature

• 8 eggs, room temperature

• 2 ounces of baking chocolate (melted)

Chocolate Ganache

• ¼ cup of unsalted butter melted

• 2 ounces of baking chocolate, melted

• 3 tablespoons of confectioners sugar substitute

• ¼ cup of heavy whipping cream

• 2 tablespoons of coconut oil

Instructions:

1. Preheat oven to 325 degrees.

2. Grease and line with parchment paper two 8×4 inch loaf pans. Leave an overhang of parchment paper about 2 inches to lift the loaves out of the pans easily. (refer to notes if you only want one loaf or if you want to bake in a bundt pan).

3. In a medium-sized bowl, combine the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.

4. In a large mixing bowl, beat the softened butter and sugar substitute on high until light and fluffy.

5. Add the cream cheese and combine well until fully incorporated.

6. Add the eggs one at a time, making sure to mix well after each addition.

7. Add all the dry ingredients mixing well until thoroughly combined.

8. Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed. Note that you can melt the baking chocolate over a double boiler or microwave in 15-second intervals.

9. Pour the batter into your two prepared loaf pans and bake for 60-70 minutes or until done.

10. Allow the cakes to cool for 15 minutes before taking them out of the mold, and then wait until the cake is thoroughly cooled before spreading the chocolate ganache.

Chocolate Ganache

1. Combine the melted butter, baking chocolate, and powdered sugar substitute until well combined.

2. Add the heavy whipping cream a couple of tablespoons at a time and mix till well incorporated.

3. Lastly, stir in the coconut oil.

Notes:

Halfing The Recipe

This recipe makes two 8×4-inch loaves. The following are the ingredients for making just one 8×4-inch loaf.

Keto Chocolate Pound Cake (For One Loaf)

• 1 1/4 cups of finely milled almond flour, measured and sifted

• 1/4 cup cocoa powder

• 1 teaspoon of instant coffee (optional for enhancing the chocolate flavor)

• 1 1/2 teaspoons of baking powder

• 1/4 teaspoon of sea salt

• 1 cup of granulated sugar substitute

• 1/4 cup of unsalted butter, room temperature

• 3 1/2 ounces of softened cream cheese

• 4 eggs, room temperature

• 1 ounce of baking chocolate (melted)

• Chocolate Ganache (For One Loaf)

• Two tablespoons of unsalted butter melted

• 1 ounce of baking chocolate, melted

• 2 tablespoons of confectioners sugar substitute

• 2-3 tablespoons heavy whipping cream

• 1 tablespoon of coconut oil

Bundt Pan INSTRUCTIONS:

1. Preheat the oven to 325 degrees.

2. Butter well a 10-cup capacity bundt pan with softened butter.

3. Add the batter to the pan and bake for 55-60 minutes.

4. Allow the cake to cool in the bundt pan for 15 minutes before removing out from the pan. Ensure the cake is thoroughly cooled before adding the icing.

Nutritional Info:

YIELD: 22 SERVING SIZE: 1

Amount Per Serving: CALORIES: 187.2TOTAL FAT: 20.8gSATURATED FAT: 9.4gCHOLESTEROL: 89mgSODIUM: 99mgCARBOHYDRATES: 5.7gNET CARBOHYDRATES: 4.5gFIBER: 1.2gSUGAR: 3.2gPROTEIN: 6.1g

Did you make this recipe?

 

An easy healthy cauliflower cheese recipe that’s so creamy and cheesy without butter or traditional flour. Using oat flour, it’s high in protein, low in fat, and the perfect side dish for weight loss!

WHY YOU’LL LOVE THIS RECIPE

• If you love cauliflower cheese, here are a few reasons why we think you’ll enjoy it without butter!

• It’s comforting

• Naturally gluten free

• It’s really easy to make

• Has fewer calories per serving

• Unofficially Slimming World friendly

• High in fibre and protein to keep you fuller for longer

• A truly delicious side for a roast dinner or main course

 SUBSTITUTIONS:

Depending on your dietary needs, here are a few simple swaps you can make to this cauliflower & cheese:

Cauliflower – you could make an easy cauliflower and broccoli bake by swapping some of the florets for more nutrition

Oats – swap for cornflour instead of blended oats to thicken the sauce if more accessible

Milk – swap for full fat, or plant based if wanting to make vegan cauliflower cheese

Dijon mustard – swap for English mustard or wholegrain mustard, or try nutritional yeast flakes for extra flavour

Cheddar cheese – you can use any good melty cheese

Slimming World cheese sauce recipe with cauliflower and cottage pie in a white Denby Natural Canvas bowl

VARIATIONS:

Here are some different ways you can take this simple cauliflower cheese to another level:

Spicy – add some spices such as cayenne pepper, curry powder or smoked paprika to the sauce for a kick of heat

Deluxe – for a luxury cauliflower cheese, try a good vintage cheddar, parmesan, or gruyére for a stronger taste

Meaty – add some crispy bacon, ham, or cooked diced gammon to the cauliflower cheese for a meaty twist

You might also like this roasted cauliflower cheese bake that requires no boiling whatsoever.

 STORAGE:

Storing – we prefer eating this recipe fresh, but it can be stored in an airtight container and refrigerated for up to 3 days.

Freezing – cool to room temperature and again, store in a freezer-safe container for up to 3 months.

Reheating – If you want to eat the next day, defrost in the fridge if required and microwave until piping hot throughout, or reheat while covered with tin foil in the oven,

SERVING SUGGESTIONS

Here are some ideas on what to serve with cauliflower cheese:

Roast meats: serve as a saucy side with meats such as beef, gammon steaks, sausagess or roast chicken with gravy, mashed potatoes and cranberry sauce

Potatoes: enjoy as a vegetarian main on jacket potatoes with butter and salt

Vegetables: it’s perfect with roasted vegetables such as onion, peppers, courgette, beetroot, carrots, and sweet potatoes with garlic and lemon that need a sauce

Salad: use it as a dressing with a leafy green salad with tomatoes or shredded brussels sprout salad with balsamic vinegar and olive oil

Breads: mop up the cheese sauce with herby garlic bread or warm crusty bread

Stews: add a dollop alongside a hearty and flavourful stew with a extra indulgent taste

 FAQ

Can you make cauliflower cheese in advance?

Cauliflower cheese is perfect for making in advance, then stored in the freezer. After cooking, simply defrost overnight and bake in the oven again while covered with foil.

 Is this an unofficial Slimming World cauliflower cheese recipe?

The only fats used in this recipe are milk and cheese. As long as you count them or use them as part of your allowance, I don’t see why you can’t eat this as part of your Slimming club. Also, the same goes for milled oats which are used instead of flour

Can I thicken the butterless cheese sauce in a pan instead?

Yes, absolutely! Simply place all your cold milk and blended oats in a saucepan and very slowly simmer and stir to thicken. Then continue with the rest of the method.

Does it taste like porridge?

I personally think its porridge taste is extremely subtle. But so subtle, my family didn’t know it was there. I do suggest though to use plenty of sea salt and ground black pepper with a dash of mustard. Note, I’ve used oats to thicken many of my healthy beef stews for example where you can’t taste them at all! It makes them so comforting and healthy on Slimming plans.

Can I use skimmed of semi skimmed milk?

Yes, you can use lighter milk and the great thing is, it has more calcium than full fat. However, for a truly creamy tasty, I do prefer whole milk in all of my cauliflower cheeses, but it has more calories.

But at around 200 calories per person, I think this recipe for cauliflower cheese is relatively low anyway.

Can I make cauliflower cheese in the slow cooker?

Yes, you can make cauliflower cheese in a slow cooker as I do here on low heat for 2 hours without stirring.

Can I cook it in an air fryer?

Cauliflower cheese is perfect for baking in an air fryer! All you need to do is find a big enough dish to fit in your machine.

I would bake it at 180c fan/200c/400F and reduce the time to 10 minutes.

Healthy Cauliflower Cheese Recipe 

This healthy cauliflower cheese recipe is so creamy and cheesy without butter and traditional flour. It’s perfect for anyone following a Slimming World plan!

PREP TIME: 6 mins

COOK TIME: 20 mins

TOTAL TIME: 26 mins

INGREDIENTS:

• 1 large cauliflower broken into florets

• 32 g oats blended

• 500 ml whole milk *or skimmed/semi if following a slimming club

• 100 g low fat cheese grated

• 1 teaspoon mustard

• Sea salt To your taste

• Ground Black pepper To your taste

INSTRUCTIONS:

1. Pre heat your oven at 220 degrees.

2. Meanwhile, par boil your cauliflower florets for about 10 minutes.

3. Blend the oats in a good blender or mini food processor. Note: if you prefer to use flour, feel free to use it.

4. Transfer the oats into a 1 litre microwavable jug. Note: if you have a smaller one, you’ll need to watch carefully that it doesn’t boil over. OR you continue with a saucepan.

5. Mix in the milk and generous amount of seasoning.

6. Then microwave in 1 minute bursts for 3 minutes to prevent spilling – possibly 4 minutes if you want it thicker.

7. Stir in 70g of the grated cheese and mustard.

8. Now drain your cauliflower and place in a baking dish.

9. Pour over the slimming cheese sauce, top with the remaining cheese and season again.

10. Bake for 20 minutes, top with fresh herbs and serve!

11.  Any syn values are personal estimates an not verified by Slimming World.

NOTES:

• I recommend blitzing the oats while dry first unless you have a really powerful vacuum blender, then you could blend the milk and oats together

• If thickening the sauce in a pan, use a whisk to make the cheese sauce smooth and lump-free, and cook it over a gentle heat to avoid scorching and overboiling

• Add some mustard to the cheese sauce for a tangy kick and to balance the richness of the cheese

• Use a mature cheddar cheese for a stronger and cheesier flavour, and grate it coarsely for better melting

• Sprinkle some bread crumbs or dry stuffing for a bit of crunch

• Add some other vegetables such as broccoli, green beans or cherry tomatoes to the dish for extra colour and nutrition

• Roast the cauliflower florets instead of boiling if preferred to enhance their flavour and prevent them from becoming too soggy

NUTRITIONAL INFO:

Calories: 203kcalCarbohydrates: 22gProtein: 15gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 284mgPotassium: 838mgFiber: 5gSugar: 11gVitamin A: 254IUVitamin C: 101mgCalcium: 295mgIron: 1mg

Instant pot Garlic Better Chicken

This across the board Instant pot Garlic Better Chicken melts in your mouth (much appreciated, margarine!) and is so easy to make. Besides the fact that the make self-destructs delicate garlic chicken, it incorporates veggies making it a total dinner.

💦Chicken with Garlic Sauce.

Allow the spread to accomplish the work on this simple supper. Blend spread, garlic, and a couple of flavors then you will have a tempting supper that is great as well as noteworthy enough to serve visitors (even the parents in law!).

I generally love a recipe where you can place everything into the sluggish cooker on the double and not consider it again until now is the right time to serve supper; this recipe is one of those!

Garlic spread chicken requires just 10 minutes to prepare and you will be good to go! You will wind up with succulent, delicate chicken in a heavenly, garlic spread sauce that will make you need to lick your plate.

💦Slow Cooker Chicken and Potatoes.

Garlic margarine chicken and potatoes is a simple supper recipe to prepare any evening of the week. You should simply blend dissolved margarine in with a couple of normal flavors, add chicken, layer veggies and sprinkle the tasty spread sauce over everything. This is a genuine fix-it-and-forget-it dinner that will just require minutes to prepare. The slow cooker does all the difficult work!

1. Blend softened spread in with garlic and flavors.

2. Put chicken bosoms on the lower part of the sluggish cooker. Pour 1/3 of the spread blend over the chicken bosoms.

3. Layer potatoes and veggies on top of the chicken, making a point to put the potatoes spread separated so they have space to cook. You don’t need crude potatoes at dinnertime.

4. Pour the leftover spread combination over veggies and potatoes.

5. Add chicken stock over everything.

6. Cook for 3 – 4 hours on high or 6 hours on low.

💦Ways to make Simmering pot Garlic Margarine Chicken.

Try to cut your potatoes in quarters. Since potatoes take more time to cook you need to make a point to quarter them, permitting them to cook in similar measure of time as the chicken and carrots.

You can trade the carrots or potatoes for any veggies that your family likes. One more two or three great vegetables that function admirably with the garlic margarine sauce are green beans or broccoli.

Know your sluggish cooker. Each sluggish cooker is unique and cooks in an unexpected way. Assuming that this is your most memorable time making this, you ought to begin keeping an eye on the chicken early. Nobody needs to chew on dry chicken.

With all the astounding Simmering pot chicken recipes out there, it tends to be difficult to pick which one to make for supper. This garlic margarine chicken is a victor; that is without a doubt! The chicken is so delicate it will go to pieces with only a tad contact and the garlic margarine sauce is totally tasty.

So that’s it! A delightful and simple, garlic margarine chicken recipe that can be made in the simmering pot. Whether you are in a rush or need to allow your sluggish cooker to accomplish practically everything, this recipe is a victor for any family supper.

💦Recipe for Instant pot Garlic Better Chicken

Course : Supper

Cooking : American

Servings : 6 servings

Calories : 403

Complete Time : 3 hrs 10 mins

Planning Time : 10 mins

Cook Time : 3 hrs

Fixings for Instant pot Garlic Better Chicken

💦2 pounds chicken bosoms boneless, skinless

💦1 pound child carrots

💦1 pound Yukon Gold potatoes cut in wedges

💦14.5 ounces chicken stock discretionary

💦1/2 cup salted margarine softened

💦3 tablespoons minced garlic

💦1/4 teaspoon pepper

💦One teaspoon salt

💦A teaspoon thyme ground

💦1 teaspoon parsley dried

DIRECTIONS for Instant pot Garlic Better Chicken

1. Place chicken in base stewing pot.

2. Place margarine in little microwavable bowl. Heat for 1 moment or until liquefied.

3. Add Garlic, salt, pepper, thyme and parsley to softened margarine and blend.

4. Pour 1/4 of spread combination over chicken.

5. Add carrots and potatoes. Pour remaining spread over veggies and blend to cover.

6. Add 1/2 a cup of chicken stock to stewing pot. (discretionary simply adds more delectable juices)

7. Cover and cook on high for 3-4 hours or low for 6 hours.

Notes:

Adjusted from the enchanted sluggish cooker garlic margarine chicken and veggies.

Sustenance:

Calories: 403kcal | Starches: 21g | Protein: 35g | Fat: 20g | Soaked Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1013mg | Potassium: 1136mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10964IU | L-ascorbic acid: 25mg | Calcium: 59mg | Iron: 2mg