I wanted zucchini bread so I made zucchini bread.

Ingredients

0.5 cups coconut flour

1 tsp baking powder

2 TBS granulated Swerve

2 TBS Brown ‘sugar’ Swerve

0.5 tsp salt or to taste

1 tsp cinnamon

Tiny sprinkle of Ginger

5 eggs - medium

1 cups grated/shredded zucchini (measure after squeezing out the water)

0.3 cup walnuts (optional)

1 tsp Vanilla Extract - I didn’t have this on hand and it still came out AMAZING!! Don’t let not having it stop you from making this amazing baked good!

Instructions

Place all the dry ingredients in a large mixing bowl. Stir gently.

Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.

Place into a greased loaf pan. I used refined coconut oil to grease the pan) 350F for 30-40 minutes. My oven is a little wonky so I turned it at 20 minutes and kept an eye on it. Total time was about 45 minutes. Test by inserting a toothpick into the middle. You will know when it is done when a toothpick comes out clean.

Servings 10.0

Calories: 71 Total Fat: 3g Total Carbohydrate: 6g Dietary Fiber 4g Protein 4g

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This zucchini bread is what was missing in my life!

Do you love pancakes? My son LOVES pancakes! He also loves yogurt! This week they didn't have the yogurt he likes in the individual serving containers so I bought the big container. Wouldn't you know "the big container doesn't taste as good as the small ones." Kids will be kids right? I had to find a way to start using it little by little. I can't stand waste! Here is how I incorporated it into these yummy pancakes! To offset the extra wet ingredients I added the flax meal. Little did I know how much it would add to the body, and flavor of these pancakes!!  I love these served with some nut butter or bacon. Yumm Yumm! 

How do you like your pancakes?!?! 

Delicious Keto Pancakes!

1/4 cup butter melted
1/4 cup  heavy cream (Add 1 tbs cream if the batter is too thick)
2 TBS Oikos Triple Zero Vanilla Yogurt
1 TBS Erythritol (I use Swerve)
Pinch of pink himalayan sea salt to taste
3 eggs
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1 TBS Flax Meal
1/2 teaspoon baking powder
Instructions:
Whisk together butter, cream, stevia, salt, eggs, yogurt and vanilla extract.
Add coconut flour, flax meal  and baking powder. Mix. Do not over mix. Batter will thicken as it sits. You can thin out batter by adding more liquid (water or heavy cream).
Using unflavored coconut oil lightly oil skillet. Cook pancakes on medium heat
I use a tablespoon scoop and scoop 2 tbs per pancake making silver dollar sized pancakes.
TIPS: Substitute HWC for Sour Cream for a more “Buttermilk” style pancake. A dash of cinnamon is GREAT in these pancakes. It makes them taste like french toast!! 
Makes 14 Pancakes
Calories: 149  Fat:13g  Total Carbs: 6g  Fiber: 4g  Net Carbs: 2g  Protein: 4g
 

A rainy day calls for some comfort food! My 14 year old loves corn dogs, and I love to recreate recipes he loves in a way that is keto friendly. This recipe make 12 Servings, and would make a fantastic appetizer! Lunch box friendly, and nut free too!!

Ingredients

1/3 cup Coconut Flour
2 tablespoons golden flaxmeal
¼ teaspoon baking soda
¼ teaspoon Pink Himalayan Sea Salt
1 tablespoon apple cider vinegar
5 large eggs
2 TBS Heavy Whipping Cream
¼ teaspoon spicy brown mustard
3 hot dogs, cut into 4 equal pieces

Instructions

Preheat the oven to 350*

Line cupcake tin with cupcake paper wrappers.

Combine all the ingredients in a bowl
Mix thoroughly with a hand mixer. 
Transfer batter 1 tablespoon at a time to a paper lined mini muffin pan
Place one piece of hot dog into each muffin cup
Bake at 350°F for 20-24 minutes
Cool 15 minutes
Serve with spicy brown mustard!

Nutritional Information (Per Muffin)

Calories: 123
Fat: 9g
Net Carbs: 2
Protein: 5g

XOXO ~ Cat