Keto Recipes

Mexican Barbecue – tender chicken skewers marinated with a delicious Mexican blend of spices for the perfect barbecue meal.

Mexican Chicken Skewers

Barbecue food doesn’t need to be unhealthy and it doesn’t need to be the usual burger and sausages, there are so many possibilities for food you can cook on your grill. We had some lovely weather here over the weekend, so I decided to do a Mexican inspired Barbecue.

A simple seasoning blend to marinate some pieces of chicken thighs along with vegetables like mixed bell peppers and onion and these are cooked perfectly on the grill or barbecue

The marinade is for these skewers is so easy and uses ingredients most of us have on hand. It will also work well for shrimp, pork or beef.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

TOTAL TIME: 35 minutes

Ingredients:

• 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
• 2 cloves of garlic
• 1 jalapeño pepper, seeds removed
• 3 tablespoons of tomato paste
• 2 teaspoons of cumin
• 2 teaspoons of paprika
• 1/2 teaspoon of oregano
• handful of fresh coriander
• juice of half a lime
• salt and black pepper
• 1 red bell pepper, chopped into square pieces
• 1 green bell pepper, chopped into square pieces
• 1 yellow bell pepper, chopped into square pieces
• 1 white onion, chopped, chopped into square pieces
• cooking oil spray

Instructions:

1. Add in the spices, jalapeno, lime juice, coriander and a good pinch of salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
2. Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat.
3. Refrigerate overnight or for a few hours at least.
4. If using wooden skewers soak this in warm water for at least 30 minutes before cooking.
5. Then add the chicken to the skewers along with the peppers and onion (I alternate the pieces (so chicken, vegetable, chicken, vegetable on the skewer).
6. Spray the skewers or chicken and vegetables with cooking oil spray
7. Cook on a hot barbecue, turning frequently until chicken is cooked through (approx 15 minutes)
8. Alternatively you can bake these in the oven for 25-30 minutes at 220c, fan 200c or 425f (gas mark 7) or on a grill pan (approx 7 minutes each side)
9. Great served with Mexican Chopped Salad and Mexican Rice

Notes:

WW Points and other Slimming or Weight Loss programs – due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 

Nutritional Info:

Yield: 4

Serving Size: 1 SKEWER

Amount Per Serving

Calories251TotalFat7.1gSaturatedFat1.7gTransFat0gCholesterol159mgSodium434mgCarbohydrates11.2gFiber3gSugar3.7gProtein34.6g

Reach for this tropical sipper as a supercharged breakfast or afternoon pick-me-up.

Yields: 2

Prep Time: 5 mins

Total Time: 5 mins

Cal/Serv: 155

INGREDIENTS

• 1/3 c. coconut water
• 1/2 c. plain Greek yogurt
• 1 c. frozen sliced peaches
• 1 c. frozen mango chunks

Directions:

Step 1

1. Add coconut water and yogurt to blender, then top with peaches and mango.
2. Puree until smooth.

NUTRITIONAL INFO:

About 155 calories, 3 g fat (1.5 g saturated), 7 g protein, 35 mg sodium, 26 g carbohydrates, 3 g fiber

Ditch the bulky blender and whip up this easy smoothie recipe with an immersion blender! Coconut yogurt, frozen raspberries, and bananas create a creamy breakfast or snack treat.

Yields: 1 serving(s)

Total Time: 5 mins

Ingredients:

• 1/2 c. low-fat milk
• 1/2 c. low-fat coconut-flavored yogurt
• 2 c. frozen raspberries
• 2 bananas, peeled and cut into pieces
• Toasted coconut and raspberries, for serving

Directions:

Step 1

Using immersion blender, blend together milk and coconut-flavored yogurt with frozen raspberries and bananas.

Step 2

Serve topped with toasted coconut and raspberries.

Nutritional information (per serving):

About 520 calories, 7 g fat (3.5 g saturated), 21 g protein, 95 mg sodium, 105 g carbohydrate, 25 g fiber

 

 

As the weather heats up, we’re reaching for something refreshing to cool off on hot summer days. Enter: fruity, creamy summer smoothies. These blended bevs are not only easy to make, but celebrate the best of the season’s fruit in the most creative ways. Melting in that sweltering sun? Throw these fresh ingredients into the blender for easy-to-make healthy smoothie recipes you’ll be drinking all season long.

These recipes let summer flavors shine with bright citrus, strawberries and juicy peaches. Looking to get in more greens? Fruit may take the main stage, but hidden veggies also shine: Carrot blends seamlessly into a sweet mango smoothie, while spinach gives a nutrient boost to a delicious banana-honey option. Switch up your usual routine by making these slurpable drinks into smoothie bowls! Greek yogurt turns a tart raspberry smoothie into a thick, creamy mixture, perfect for topping with kiwi, coconut flakes, or chia seeds. The best thing about these summer drinks? They’re quick (less than 5 minutes!) and oh so simple to whip up, so you’ll be relaxing by the pool in no time.

Whether you’re looking for a more substantial summer drink recipe or a quick breakfast idea, blend up one of these fruity drinks for a new staple smoothie. Pick your favorite recipe (or try all four), pour it into your favorite fun glass and get to sippin’ in the sun!

Yields: 2 serving(s)

Total Time: 5 mins

INGREDIENTS:

MANGO MADNESS

1 c. orange juice

1/2 c. coconut yogurt

1 1/2 c. frozen mango

1 medium carrot, coarsely grated

STRAWBERRY FIELDS

1/2 c. coconut water

1/2 c. coconut yogurt

1 c. strawberries

1/2 c. frozen peaches

GREEN GODDESS

1/2 c. unsweetened almond milk

1/2 c. honey yogurt

2 bananas, cut into pieces and frozen

3 c. baby spinach

RAZZLE-DAZZLE

1/2 c. low-fat milk

1/2 c. nonfat Greek yogurt

2 c. frozen raspberries

2 bananas, peeled and cut into pieces

Directions:

Step 1

In blender, puree the ingredients until smooth.

Step 2

To make smoothie bowl: Make Razzle-Dazzle Smoothie and transfer to bowls. Top with kiwi slices, coconut flakes, and raspberries.

RAZZLE-DAZZLE SMOOTHIE

SERVES 1 About 430 cal, 2.5 g fat (1 g sat), 21 g pro, 100 mg sodium, 92 g carb, 16 g fiber

MANGO MADNESS SMOOTHIE

SERVES 1 About 445 cal, 4.5 g fat (4 g sat), 16 g pro, 100 mg sodium, 92 g carb, 8 g fiber

STRAWBERRY FIELDS SMOOTHIE

SERVES 1 About 225 cal, 4 g fat (4 g sat), 13 g pro, 85 mg sodium, 36 g carb, 4 g fiber 

GREEN MACHINE SMOOTHIE

SERVES 1 About 565 cal, 28 g fat (2.5 g sat), 17 g pro, 285 mg sodium, 73 g carb, 21 g fiber

Top this fruity smoothie with chopped almonds, shredded coconut, fresh kiwi, mango and blueberries.

Yields: 2 serving(s)

Total Time: 5 mins

Ingredients:

• 1 banana, sliced and frozen
• 1 c. frozen mango chunks
• 1 c. frozen pineapple chunks
• 1 c. almond milk

Directions:

1. In blender, pulse banana, mango, and pineapple with almond milk until smooth but still thick, stopping and stirring occasionally.
2. Add more liquid if needed.
3. Pout into 2 bowls.
4. Top as desired.

Nutritional Info:

Calories 180; Protein 3g; Carbohydrate 43g; Total Fat 2g; Dietary Fiber 5g; Sodium 90mg

 

Hunters Chicken – tender chicken breasts in a delicious homemade barbecue sauce with slices of smoky bacon, all topped with cheese and baked until melted and golden. 

PREP TIME: 15 minutes

COOK TIME: 40 minutes

TOTAL TIME: 55 minutes

INGREDIENTS:

• 2 large uncooked boneless skinless chicken breasts (approx 250g/9oz each)
• 8 slices of uncooked back bacon (trimmed of visible fat)
• 100g (7oz) of mozzarella
• 60g (2.1oz) of cheddar
• pinch of black pepper

For the sauce:

• 1 400ml can of crushed tomatoes (or use passata)
• 1 cup (240ml) of water
• 1 small onion, halved and sliced thinly
• 2 cloves of garlic, minced
• 3 tablespoon of 100% pure maple syrup (do not use sugar free)
• 2 teaspoons of paprika
• 2 teaspoons of smoked paprika (not the hot variety)
• 1 tablespoon of balsamic vinegar
• 1/2 tablespoon of apple cider vinegar
• 1 tablespoon of light soy sauce
• 1 tablespoon of dark soy sauce (ensure it says dark on the bottle)
• 1 teaspoon of yellow mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoon tomato paste (puree) – add four if using passata
• optional: liquid smoke (I add 1/2 teaspoon)
• low calorie spray

INSTRUCTIONS:

1. Carefully Slice the two chicken breast into 4 cutlets, by using a sharp knife to cut the chicken breasts in half crosswise.
2. Place the cutlet in a ziplock bag one at a time and use a meat tenderiser or rolling plan to flatten. Set aside.
3. Spray a deep frying pan over a medium high heat with cooking oil spray.
4. Add the onion and garlic and fry until softened.
5. Add in all other ingredients for the sauce, bring to a boil, reduce heat slightly, cover and and let the sauce bubble to reduce down and really thicken (approx 10 minutes, don’t put the heat too low), ensure you let the sauce reduce down and thicken before proceeding to the next steps, or your sauce will be too runny.
6. Preheat oven to 200c, 180c fan, 400f, gas mark 6
7. Once the sauce has thickened, add the sauce in a even layer to baking tray or oven proof dish.
8. Place the flattened chicken breasts into the sauce. Brush over the top with the barbecue sauce to ensure they are all fully coated.
9. Place 2 slices of bacon on top of each chicken breast, and again brust over the top with the barbecue sauce, so that the bacon pieces are also fully covered.
10. Top with the cheese and pinch of black pepper and bake in the oven for approx 20 minutes until chicken is cooked through and cheese is melted.
11. You can then place under a medium heat on the grill (broil) until the top is golden.
12. Serve with your choice of sides and enjoy!!

Notes:

This recipe is gluten free, Slimming World and Weight Watchers friendly

Slimming World – 1 HEa and 2 syns per serving

WW Green Smart Points – 8 per serving

WW Blue Smart Points – 6 per serving

WW Purple Smart Points – 6 per serving

Nutritional Info:

Serving Size

1 SERVING

Amount Per Serving

Calories436TotalFat14.6gSaturatedFat8.2gCholesterol45.6mgCarbohydrates25.2gFiber4gSugar15.8gProtein49.1g

Tropical flavors from pineapple, coconut, banana, and lime get a nutritional punch from baby spinach. It’s a health-packed cup for any time of day that’ll feel like a vacay on an island.

Start your day with tropical fruits and plenty of citrus.

YIELDS: 2 serving(s)

TOTAL TIME: 10 mins

CAL/SERVINGS: 192

Ingredients:

• 2 c. baby spinach
• 1 c. frozen pineapple chunks
• 1 c. light coconut milk
• 1 banana, sliced and frozen
• 1 tsp. grated lime zest
• 1 tbsp. lime juice

Directions:

1. In blender, puree all ingredients until smooth.
2. Divide between two glasses.

Nutritional Info:

Nutrition per serving: 192 cal, 4 g pro, 30 g carb, 4 g fiber, 11.5 g sugars (0 g added sugars), 7 g fat (7 g sat fat), 0 mg chol, 43 mg sodium

 

Red is our favorite color in this ruby smoothie packed with strawberries, raspberries, and beets. It’ll give you a ton of gut-friendly fiber, and a refreshing sip from the surprising addition of mint.

YIELDS: 2 serving(s)

TOTAL TIME: 10 mins

CAL/SERVINGS: 105

INGREDIENTS:

• 1 c. sliced strawberries

• 1/2 c. raspberries
• 1/2 c. grated beet (from 1 medium beet)
• 1/3 c. mint leaves
• 1 tbsp. chia seeds

• 1 c. unsweetened almond milk

Directions:

Step 1

Place berries, beet, mint, and chia seeds in resealable plastic bag or freezer-safe jar. Freeze overnight or longer.

Step 2

When ready to prepare, add almond milk to blender, then add frozen ingredients. Blend until smooth. Serve in two tall glasses.

Nutritional Info:

Nutrition per serving: 105 cal, 3 g pro, 17 g carb, 8 g fiber, 7 g sugars (0 g added sugars), 3.5 g fat (0.5 g sat fat), 0 mg cholesterol, 115 mg sodium

 

You can’t go wrong with fajitas for dinner, can you?

Well actually, sadly, you can.

One of those off-the-shelf kits can set you back up to 10 Syns per fajita when you’re following Slimming World, and I don’t know many self-respecting hungry people who would be happy to draw the line at just one.

But bear with me, because it’s not all doom and gloom here.

In fact, it’s quite the opposite.

After much faffing about with various ingredients, I came up with an alternative that ticks all the right boxes, will leave you feeling satisfied, and shakes things up just enough to keep you excited. Without sacrificing any of those gorgeous Mexican flavours.

This Slimming World chicken fajita pasta is Syn free, has a very reasonable 471 calories per portion, I hope you’ll love it as much as I do…

This creamy chicken fajita pasta is Syn free, and full of authentic Mexican flavour.

Prep Time: 5mins

Cook Time: 25mins

Course: Main Course

Cuisine: Mexican

Servings: 2

INGREDIENTS:

• 2 large chicken breasts chopped into thin slices/chunks
• 140 g dried pasta shapes I used farfalle, but feel free to use your favourite or whatever you have in the cupboard
• 1 small onion sliced
• 1 red pepper sliced
• 1 red chilli sliced, optional
• 100 g plain quark
• 1 chicken stock cube made up with 100ml boiling water
• 1 tbsp Schwartz Fajita Seasoning
• Low calorie cooking spray

INSTRUCTIONS:

• Heat a heavy based pan over a medium-high heat and spritz with low calorie cooking spray.
• Add the chicken and stir fry for 5 minutes, or until sealed.
• Add the onion and red chilli (if using) to the pan, and continue to fry for 2 minutes.
• Add the red pepper, and fry for a further 5 minutes, or until the chicken is cooked through and the vegetables have softened but still retain their crunch.
• Add the Schwartz Fajita Seasoning for the last minute.
• Meanwhile, cook the pasta according to packet instructions. Drain and set to one side.
• Add the chicken stock and quark to a jug, and mix thoroughly until a sauce is formed.
• Continue to simmer for 10 minutes, or until a thick and creamy sauce is formed.
• Add the pasta to the pan and stir well, ensuring that everything is piping hot.
• Serve and enjoy!

HOW TO SERVE YOUR CHICKEN FAJITA PASTA

• With pasta, chicken, and vegetables all included in the recipe, this is pretty much a complete meal in its own right.
• To make sure that you’re getting enough Speed Foods though, add a big leafy green salad on the side.
• I also love adding a few wedges of lime, a little guacamole, and a small scoop of quark, in place of sour cream.
• If you are adding your own extras, just make sure that you account for the Syns or calories, in line with your diet plan.

Notes:

The nutritional and Syn values provided are carefully calculated and correct at time of publication but may not always be completely accurate.

If you’re serious about sticking rigidly to your plan, it’s always worth doing your own calculations for extra peace of mind – and remember, we may be using different brands or variations of ingredients which can significantly impact the nutritional and Syn values!

Nutritional Info:

Calories: 471kcal

The Best Almond Cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it’s best. Perfect for Easter, Mother’s Day or just because!

WHY THIS IS THE BEST ITALIAN CAKE

• Easy and quick to prepare!
• Simple ingredients ~ made without almond paste.
• Rustic appearance ~ this is a one layer cake that has a toasted almond top and needs no fussy decorating.
• Texture ~ the almond cake has a dense and soft crumb with the best sweet and crunchy almond topping.
• Perfect with a cup of coffee or tea!

TIPS FOR SUCCESS

• Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy.
• Eggs yolks and egg whites separate best when they are cold.
• Save one of the egg whites for the toasted almond topping.
• Use the toothpick test to tell when the almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.

PREP TIME: 15 minutes

BAKE TIME: 45 minutes

TOTAL TIME: 1 hour

INGREDIENTS:

Almond Cake 

• 1 ¼ cups all-purpose flour (156g)
• ¼ cup almond flour (28g) (I like Bob’s Red Mill)
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, melted and cooled (113g)
• 1 large egg
• 4 large egg yolks (save at least one white for the topping)
• 1 cup granulated sugar (200g)
• 1 teaspoon pure vanilla extract

Almond topping

• 1 ½ cups sliced blanched almonds
• 1 large egg white
• 3 tablespoons granulated sugar
• confectioners’ sugar (optional for dusting over finished cake)

INSTRUCTIONS:

1. Preheat oven to 325°F.
2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and ground cinnamon (1 teaspoon). Set aside.
4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 4 or 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
6. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) followed by the melted butter. The batter will be quite thick and a bit sticky.
7. Adjust your mixer to medium speed and beat for 30 more seconds.
8. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
9. Make the topping: Place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light.
10. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white.
11. Sprinkle the granulated sugar (3 tablespoons) over the almond and egg white mixture and toss to coat.
12. Spread the almond mixture evenly over the surface of your cake batter.
13. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
14. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack.
15. Once cool dust with confectioners’ sugar, if desired.

Notes:

To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.

Wrap any left over cake and store at room temperature for 2-3 days.

Nutritional Info:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 389TOTAL FAT: 21gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 129mgSODIUM: 197mgCARBOHYDRATES: 44gFIBER: 3gSUGAR: 31gPROTEIN: 9g

 

 

Cornetti: the delicious recipe for making soft, fragrant Italian croissants like the bars

Cornetti (pronounced kr-neh-tee) is a delicious, sweet recipe for making Italian croissants. People usually enjoy at breakfast or even as a snack together with a cup of coffee or cappuccino. The Italian word cornetto means “little horn” in English and it stands for are soft leavened brioches made with a lemon and vanilla scented dough.

Said cornetto in the singular, it is a delicious and fragrant recipe like those you can find in the so-called Italian bars (café). You can enjoy a cornetto plain or filled with creams and fruit jams.

With a shiny surface, Italian croissants are made with genuine, simple ingredients such as flour, eggs, milk, butter and sugar. Thanks to the quick puff pastry technique, it is possible to save precious time, obtaining not too sweet nor buttery treats.

Italian cornetti are also called 8-ply croissants precisely because they are made up of eight layers of dough overlapped and stuffed with a delicate cream of butter and sugar. In this way you will avoid having to make the classic folds. The cream of butter should be very soft but not liquid, otherwise it will come out of the sheets, ruining the croissants.

Once you have the triangles of brioche dough, you can leave them empty or fill them with jams, custard or a chocolate spread. In any case, Italian croissants will be delicious and irresistible, the perfect treat to start the day in the best possible way.

Cornetti vs. Croissants

Cornetti are the Italian version of the classic French croissants. Cornetti are as soft as a brioche, but less buttery and rich than croissants yet denser and sweeter.

Another difference is that croissants are often flavored with vanilla and the grated peel of lemons or oranges, while typical French ones are not.

Tips for making Italian Croissants

You can flavor the dough with grated orange zest, cinnamon, vanilla, lemon or orange blossom.

Use high-quality ingredients for this recipe.

How to store Cornetti

Italian croissants can be stored at room temperature, in a special food bag, for 2-3 days. Before serving, heat them for a few minutes in the oven.

Can you freeze Cornetti?

You can also freeze baked or raw cornetti before the second leavening. Arrange them on a baking sheet, store them in the freezer and transfer them to plastic bags once solid. Thaw them at room temperature for 2 to 3 hours, then brush an egg yolk on top and bake cornetti as directed.

Ingredients:

FOR THE LEAVENING

• FLOUR 0: 70 g
• WATER: 70 g
• FRESH BREWER’S YEAST: 15 g

FOR THE DOUGH

• MANITOBA’S FLOUR: 230 g
• FLOUR: 230 g
• FRESH WHOLE MILK: 180 g
• EGGS: 2
• GRANULATED SUGAR: 100 g
• BUTTER, SOFTENED: 60 g
• LEMON, ZESTED: 1
• VANILLA EXTRACT: 1 tsp
• FINE SALT: 8 g

FOR THE BUTTER CREAM

• BUTTER: 70 g
• GRANULATED SUGAR: 70 g

FOR BRUSHING AND DECORATING

• EGG YOLK: 1
• MILK
• POWDERED SUGAR

How to make Cornetti Italian Croissants

Step 1

Prepare a leaven by mixing the flour with the water in which you have dissolved the brewer’s yeast. Double the volume, then add the remaining flour.

Step 2

Also combine all the other ingredients: eggs, sugar and milk. Work the dough and, when it takes on consistency, start incorporating the soft butter, a few pieces at a time, the salt and finally the flavorings.

Step 3

Work the dough until it is smooth and stringed (possibly with the stand mixer), form a ball and let it rise for 2-3 hours, until doubled in volume.

Step 4

When the dough has doubled in volume, it is ready to be used.

Step 5

Divide the dough into 8 equal pieces.

Step 6

Shape each of them into balls and let them rest for 10 minutes.

Step 7

Partially roll out each ball with a rolling pin on a lightly floured surface. Let rest for another 10 minutes.

Step 8

Roll out the sheets again until thin and as large as a flat plate.

Step 9

Spread the butter cream and sugar on each sheet.

Step 10

Overlap one sheet on top of the other after spreading the cream on the one below.

Step 11

Place the last sheet that will obviously not be brushed.

Step 12

Let it rest for 10 minutes, then seal the edges well and roll out the 8 sheets with a rolling pin until they are a few mm thick.

Step 13

Cut the resulting circle into quarters using a pastry cutter wheel.

Step 14

Divide each quarter into 3 parts to get 12 triangles.

Step 15

Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.

Step 16

Place the Italian croissants on a dripping pan, lined with parchment paper, and let rise until doubled in volume, covered with cling film.

Step 17

When they are swollen, the croissants are ready to be baked

Step 18

Brush the cornetti with the egg yolk, beaten with a drop of milk.

Step 19

Bake the cornetti at 200°C/390°F for about 20 minutes. Take them out of the oven and let them cool.

Step 20

Sprinkle the Italian croissants with a little powdered sugar.

Step 21

Serve and enjoy cornetti.

 

Syn Free Ricotta Spinach Topped Chicken is the ultimate family meal. Tender Chicken breasts over a rich tomato sauce topped with garlicky ricotta and spinach. Yum!!

Ingredients:

• 4 Skinless/Boneless Chicken Breasts, raw (approx 160g/5.6oz per breast)
• salt and black pepper
• cooking oil spray

for the tomato sauce

• 1 onion, diced
• 1 clove of garlic, crushed
• pinch of mixed Italian herbs
• 1 cup (240ml) of crushed tomatoes (or passata)
• 1 tbs of tomato paste
• 1 cup (240ml) of chicken stock
• for the ricotta and spinach
• 2 cloves of garlic, crushed
• 3 large handfuls of spinach, roughly chopped
• 270g/9.5oz of ricotta – 3 HEa’s
• 15g of parmesan – 1/2 HEa
• 25g of mozzarella – 1/2 HEa
• 1 egg

Instructions:

1. Place the chicken breast on a chopped board, cover with cling film, and flatten down with a meat mallet/tenderizer, season both sides with salt and black pepper.
2. Spray a frying pan over a medium high heat with some cooking oil spray, once hot, add the chicken and brown till lightly golden on both sides. Remove and set aside.

For the tomato sauce:

1. Spray the pan with some more cooking oil spray, add the onion and garlic and fry for a few minutes to soften.
2. Add the crushed tomatoes, mixed herbs, tomato paste and stock, bring to a boil and reduce heat and simmer until the sauce reduces down and thickens.
3. Add this to an oven proof dish and spray all across the bottom. Then place in the chicken breast.

For the ricotta spinach:

1. Wipe the frying pan clean and spray with some more cooking oil spray.
2. Add the spinach and garlic and fry until the spinach just starts to wilt.
3. Remove from heat, add in the ricotta until all combined and then stir in the egg.
4. Spoon this over the top of the chicken.
5. Crumble the parmesan and mozzarella together and loosely scatter over the top.
6. Preheat oven to 180c/350f
7. Cover over the dish with foil and bake for about 20 mins, remove foil then continue to bake for another 10-15 mins, until the cheese on top has all melted and is lightly golden and chicken is cooked through.
8. Serve and enjoy!!

Notes:

This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy – 1 HEa per serving

Original/SP – 1 HEa per serving

WW Smart Points – 6 per serving

suitable for freezing

Nutritional Info:

Yield:4

Serving Size: 1

Calories385TotalFat12.7gSaturatedFat7.6gCholesterol88mgSodium497mgCarbohydrates12.4gFiber2.3gSugar5.1gProtein53.3g

 

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

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