Carrot Cake Cheesecake

 Carrot Cake Cheesecake


Ingredients
2 c. Blanched Almond Flour
1/2 c. powered sweetener or stevia equivalent
1 tsp.Baking Powder (homemade)
1 tsp. Baking Soda
1/4 tsp. Celtic Sea Salt
1 1/2 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp ground cloves
1/8 tsp. Ground Nutmeg
1 1/2 tsp. Vanilla Extract
2 Tbsp.  Organic Coconut Oil, Melted
2 Large Organic Eggs
1/4 c.  Native Forest Organic Coconut Milk
1/4 c. Finely Shredded & Chopped Organic Carrots
1/4 c. Pecans, Chopped

Directions

In medium mixing bowl, sift together dry ingredients.
In small mixing bowl, with electric mixer on medium beat together vanilla, eggs and coconut milk for 30 seconds.
Add wet to dry and while beating together drizzle in coconut oil. Beat for about 1 minute.
With large spoon fold in chopped pecan and carrots.
Line small spring for pan, and spray with non-stick spray.
Make a crust leaving about 2/3 of the way full. spread even though out the pan.

Cheesecake

2 (8 oz) packages of cream cheese
  2eggs
1/4 cup sour cream
1 egg
1/4 cup powered sweetener or stevia equivalent
1 vanilla bean or 1 tsp vanilla extract
A dash of ground cloves, nutmeg, & cinnamon


Mix all together till smooth. pour over carrot cake base. Put in oven at 350 for 40-50 mins. Till the top is browned, and not jiggly.

Let cool and add "frosting" for curb appeal.
1/4 C sour cream
2 tsp stevia.

Cool well before serving.

So Nummy Bacon Jam

Who loves bacon???? ME!!! You can enjoy this with a spoon, with my Super Simple Wheat Free Bliss Bread, or- as grilled brie and bacon jam sandwich Nummy!!!!

 
1/2 lb bacon, fried or oven baked
5 medium tomatoes steamed and peeled
1/2 yellow onion, diced
1/4 equivalent sugar substitute (I used NuNaturals liquid stevia 14 drops)
1 tbsp cider vinegar
1 tsp salt
1 tsp Liquid Smoke
1/4 tsp black pepper

Boil water and core and X slice the fresh tomatoes at the bottom (helps to peal easier). Place in water for 2 minutes. Ice bath them. Meanwhile.
Fry or oven bake the bacon. Let it rest and cool
Peal tomatoes, and dice. 
Over a low flame, saute the onion until just soft.
Stir in the bacon, tomatoes, sugar substitute, vinegar, liquid smoke, salt and pepper. Let the skillet simmer until the mixture is thickened.

  keep refrigerated. May be frozen (but you'll eat it before it gets there!).

Pixie Dust

This is my all time favorite rub! Took me several attempts to get the right flavors. It's so magical my daughter named it "Pixie Dust"! We use it on chicken and pork. It does a happy dance in your mouth!!! Nummy!!!!

Pixie Dust

1 tablespoon fresh coarse ground black pepper
1 tablespoon smoked paprika
1/2 teaspoon powdered stevia
1 1/2 teaspoons Himalayan pink salt or smoked sea salt
1 teaspoon dry mustard

1 teaspoon ground chipotle powder

 1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder

Mix together and store in a air tight container. Rub on your meats! They will thank you!!!

FauxZucch Salad

 FauxZucch Salad

4 medium sized zucchini peeled and cut into four sections. Slice each section in half.

2 tbsp coconut oil or ghee

1 green onion diced

1 slice shallot diced

1 large pickle chip diced

3 tbsp pickle juice

3 tbsp yellow mustard
3 hard boiled eggs diced

1/4 cup mayo 

 Coat slices of zucchini in oil and grill about 2 mins. Place on paper towels to help the juices drain. Wait to cool
Dice zucchini sections and let cool in the fridge about 20 mins.

Combine the rest of the ingredients and coat zucchini.

Put in the refrigerator for at least 3 hours. The longer the better.

Super Simple Wheat Free Bliss Bread

 Super Simple Wheat Free Bliss Bread

1 ½ cup + 2 tablespoons Almond Flour
 4 Tbsp. real butter (make sure it's cool) 
3 tsp. plus 2 tsp divided, baking powder 
2 tsp. Xanthan Gum (heaping, not level) 
1/4 tsp. sea salt (omit if using salted butter)
 4 whole eggs
3 tsp. apple cider vinegar 
Preheat oven to 400.

 Spray small loaf pan w/ nonstick or grease very well. Combine the almond flour, (salt), baking powder, xanthan gum. Mix reallllly well or the xanthan gum will gel in the last process. 
 Using a fork (or I used my food processor), cut butter into the almond flour mixture.
 Put in the refrigerator for 15 mins, the longer the better. 
 In a separate bowl, mix the eggs together. You want them fluffy, with foam on top. 
Add the other part of 2 tsp. baking powder add the vinegar and incorporate (it should fizz). Add the whisked eggs to the almond flour mixture. 
Mix well (but lightly). Pour mixture into the greased pan well. 
 Bake at 400 degree oven for 18-25 minutes. It will get golden brown on top. Touch it if its firm, it’s done.

I make my own baking powder. Works great in LCHF "bread".
1 teaspoon baking soda
2 teaspoons cream of tartar
Mix the baking soda and cream of tartar together until well combined. Use immediately.

Bullet Proof Coffee Flourless Mocha Torte

I was getting ready for Easter dinner, I had a brain storm. Volla! I turned my loved Bullet Proof Coffee into a flourless torte! It's filled with wonderful fats, very tasty and filling! Enjoy =)

1/4 cup coconut oil
1/4 cup grass fed butter
1  Lilly's 3 oz dark chocolate bar (or any other you prefer)
1/4 cup strong brewed coffee
1 cup sweetner (I used swerve)
1 tsp Stevia (you can taste test if you think this is too much. The sugar filled torte has a whopping 3 cups of sugar.)
pinch of sea salt
1 tbs vanilla extract
6 large eggs

Preheat oven to 350. Greese a 8 inch pan with cocnut oil.
In a sauce pan, place the butter in until browned (the taste is amazing!) watch carefully. Once it's brown add the coconut oil until melted. Add chocolate bar until melted, sweeteners, and add the pinch of sea salt. Take off heat add strong brewed coffee and vanilla extract. Stir...
Let it cool to room temp.
Once cool add eggs one at a time and mix until fluffy.
Bake for 35-40 mins.

I made a mocha frosting to go on top.

Mocha Frosting
1 stick grass fed butter (softened)
2 tbs Stevia
2 tsp strong brewed chilled coffee
1/2 bar of Lilly's milk chocolate (melted and cooled)

Beat butter, and Stevia. Slowly add the chocolate, then coffee. Cool in the fridge, and hand whip before frosting your cake.

Chocolate Clouds

When you make them the night before, they are chewier the next day, which is just how we like them. Hope you enjoy!!!

Ingredients: 
 

1/2 cup egg whites (room temperature)

1/2 cup confectioners sweetener (I used Swerve)

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1 dark chocolate bar broke up into tiny chunks

Directions:

Heat oven to 300°F. Cover cookie sheet with parchment paper or nonstick silicone mat.

Using a mixer, beat the egg whites in large bowl at high speed until soft peaks form. Gradually add sweetener a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sweetener is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.