All posts by RAverett

Breads, Breakfast & Brunch, Recipes

Fall into Applesauce Scones

Applesauce Scones with craisings

Happy September, y’all.  (That’s my Texas roots showing.) We’re entering the last third of the year. Can you believe it? It seems like the time flew by although the summer heat in the northern hemisphere was something I’d rather avoid. But cooler temps are coming in over the next few days and it’s time to think about fall flavors.

I ran across this quick and easy scone recipe on AllRecipes.com and decided to adjust it to a low carb version. With the change in flour and other adjustments, it doesn’t resemble the base recipe much. One big change was using pecan flour in it.

I bought a bag of Fisher Nuts product and was delighted to see it is a zero-carb flour. Now, it isn’t great for everything you want to bake and it does have a nut grittiness to it. But for scones and some bread, it is a nice addition to the recipe. In this recipe, I used it for the larger flour amount and used almond flour for the rest.

The recipe has a variation on it using NuTrail Keto Granola in Cinnamon Pecan. More about that after the recipe. Also, both the craisins and pecans in this scone are optional. If you want to lower the net carb count, leave out the craisins or both. The pecans add very little to the count, but if you don’t like them, leave them out. If you can’t eat nuts, this recipe can be made with any low carb flour, such as Carbquik or DCC All Purpose Flour, that is not nut based.

Applesauce Scones with Pecans and Craisins

1 cup plus 2 tablespoons Carbquik or other low carb baking mix
1/2 cup Almond Flour
2/3 cup Pecan Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 tablespoon Butter
1/4 cup Sugar Substitute
1 3.5-ounce container Unsweetened Applesauce
1 Egg, beaten
1 tablespoon Heavy Cream
1 teaspoon Cinnamon
1/3 cup Pecans, broken into pieces
1/3 cup Sugar-reduced Craisins

Preheat the oven to 425 degrees (F.) Line a baking sheet with parchment paper.

In a medium bowl, mix the almond flour, pecan flour, baking powder, and baking soda. Slice butter into pieces and cut it into the dry ingredients until you have a crumbly mixture. Add the sugar substitute, applesauce, egg, cinnamon, and cream. Stir to mix the ingredients until all are incorporated. Do not over mix. Fold in craisins and pecans.

Scoop dough into 8 balls, place on prepared baking sheet, and press down gently. Pat the outer edges smooth. If desired, brush tops with additional heavy cream and sprinkle granulated sugar substitute over the top. Let sit on the counter for 30 minutes before baking.

Bake on the middle rack for 12-15 minutes. Serve warm with butter or clotted cream.

Makes 8 scones.

Note: Substituting pumpkin puree is 6.4 net carbs versus 6.6 net carbs for the applesauce.

The variation is almost the same. But in place of pecans, you use 1/4 cup of the Keto Granola Mix. (I purchased this at Sam’s Club. It also makes a very nice cereal for breakfast.) I used fewer craisins in this version, reducing the carbs a little. The Keto mix includes sunflower seeds, pumpkin seeds, coconut chips, almonds, pecans, butter, cinnamon, and is sweetened with a monk fruit and erythritol blend, so I didn’t add any pecans. Again, you can eliminate the craisins and go with the granola.

The other variation is I used less of the pecan flour and used a low carb baking mix for the bulk of the flour.

Image: Applesauce scones with Keto Granola

Keto Granola Scones with Applesauce & Craisins

1 cup Carbquik or other low carb baking mix
1/2 cup Almond Flour
1/2 cup Pecan Flour
1/4 Keto Granola Mix (Sam’s Club)
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
2 tablespoon Butter
1/4 cup Sugar Substitute
1 3.5-ounce container Unsweetened Applesauce
1 Egg, beaten
1 tablespoon Unsweetened Coconut Milk
1/2 teaspoon Cinnamon
1/4 cup Sugar-reduced Craisins

Heat oven to 425 degrees (F.)  Line a baking sheet with parchment paper.

Mix the low carb flour, almond flour, pecan flour, baking powder and baking soda in a bowl and add butter, broken into pieces. Cut the butter into the dry ingredients until you have a crumbly mixture. Add the sugar substitute, applesauce, egg, cinnamon, and cream. Stir to mix the ingredients until all are incorporated. Do not over mix. Fold in craisins and granola.

Inside view of sconeScoop dough into 8 balls, place on prepared baking sheet, and press down gently. Smooth the outer edges with wet fingers. If desired, brush tops with additional heavy cream and sprinkle granulated sugar substitute over the top. Let rest on the counter for 30 minutes to allow the baking soda to work and the dough to relax.

Bake on the middle rack for 12-15 minutes. Serve warm with butter or clotted cream.

Makes 8 scones.

Desserts, Recipes

Simple Almond Shortbread Cookies

1 Comment

Almond Shortbread Cookies

It’s hot outside and you don’t want to spend a lot of time in the kitchen cooking. But you’re craving a tasty, low carb shortbread cookie with your iced coffee. This recipe, which came from King Arthur Baking, is only slightly adapted by me. Made with almond flour, sugar, and butter, it is simple to make and super low carb with less than a net carb per cookie.

You can add different flavor extracts to suit your mood. I used almond extract in this batch, but you can use vanilla, lemon, strawberry, or orange extract.

See Tips below the recipe for some other ideas with this basic recipe.

Almond Flour Shortbread Cookies

1 cup Almond Flour
3 tablespoons Butter, softened
1/4 cup Sugar-free Confectioners’ Sugar
1/8 teaspoon Salt
1/2 teaspoon Almond Extract or Vanilla Extract

Line a baking sheet with parchment paper.

In a small bowl, mix all of the ingredients until the dough pulls together and you can shape it. Use a teaspoon or cookie scoop to make 1 inch balls of dough (about the size of a walnut). Roll them in your hand to shape them if necessary.

Place the balls about 2 inches apart on the baking sheet. Use the back of the spoon or your clean fingertips to press the dough into a
1/4-inch flattened round.

Put the pan in the refrigerator to chill for 30 minutes to an hour. This will keep the dough from spreading too quickly when baking.

Preheat the oven to 350°F about ten minutes before baking. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring to a rack to cool completely.

You can store your cookies in a plastic baggie or a sealable plastic container for several days.

Nutrition information

TIPS AND VARIATIONS:

Thumbprint Cookies: Prepare your dough as above, press the dough down and use your thumb to press an indentation into the center of cookie. Put 1/4 teaspoon of your favorite sugar-free jam in the hole. Too much jam will melt and leak while cooking. Cool in ‘fridge then cook as above.

Chocolate Pistachio Shortbread Cookies: Make as above, but substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour and add 1/8 teaspoon espresso powder. Mix together then stir in 1/4 cup finely chopped pistachios. Shape the dough into a 6″ log and chill it for an hour. Slice into 1/2″ thick rounds with a sharp knife and arrange on the parchment-covered baking pan leaving 2-inches between cookies. Bake for 12 to 14 minutes. Cool as above. Adds 2.3 grams net carbs to the basic recipe. If you use only the cocoa powder to make a chocolate shortbread, it only adds 0.2 net carbs to the base count.

Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and substitute orange extract while making the cookies. Once the dough is combined, add 1/4 cup sugar-reduced dried cranberries to the dough. Shape the dough into a 6″ log, chill, slice into 1/2 inch thick rounds, and bake for 12 to 14 minutes. Cool as stated in the recipe. Adds 2 net carbs to the base recipe.

Chai Tea Shortbread Cookies: Add 1 oz. Sugar-free Chai Tea Syrup and 2 tablespoons extra Almond Flour to the mixture. Shape as stated and bake 10 to 12 minutes until lightly browned. 0.1 net carb added for the additional almond flour.

Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons sugar-free maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a 6″ log, chill, slice, and bake; or bake as directed above. Add 0.2 net carbs for the additional ingredients.

Note: I will add more photos as I make some of the variations.

Breakfast & Brunch, Main Dish, Sandwiches, Seafood

Quick to Make & Delish Tuna Sandwich

Tuna, egg and cheese melt

It’s been a while since I last posted. A lot happened in my life in June, so it’s taken a while to get back in the rhythm. But I have a new and delicious recipe for you for a simple sandwich with enough enhancements to make it so delicious you’ll want more.

This is actually PK’s recipe, but it is outstanding. Loaded with tuna and eggs mixed into a salad, then topped with cheese and grilled. To finish it off, add fresh cut tomato and cucumber slices. These are optional, but they bring a whole new dimension to the grilled cheese sandwich.

The most difficult part may be getting the low carb bread. Luckily, many grocery stores are now stocking at least one option. OroWheat makes Keto bread that is 3 net carbs a slice, Franz Keto Bread is 1 carb per slice, Kiss My Keto makes 0 carbs a slice, and Timber Wolf Inked Bread makes a fantastic seed bread at 1 carb a slice. The latter is my preferred bread, and I find it at my local Sam’s Club for a reasonable price. You can buy any of these through Amazon, but it’s pricey with the shipping.  I found OroWheat Keto at Smith’s Food Stores (Kroger Foods) and sometimes at Wal-Mart. You can also find bread mixes on Amazon. Just search for Keto Bread. The picture uses the Timber Wolf Seed Bread.  The nutrition information is based on 1 carb per slice, so if you use OroWheat, add 4 more carbs for the bread.

Another bread alternative is to fold it up in a low carb tortilla. It will be about the same carb count.

Grilled Tuna Deluxe Sandwich

1 can white albacore Tuna, water-packed
2 hard boiled Eggs
2 to 3 tablespoons sugar-free Sweet Pickle Relish
1/4 cup Mayonnaise
1 teaspoon Mustard
2 to 3 tablespoons Red Onion, chopped (optional)
8 slices Tomato, sliced thinly (optional)
16 thin slices Cucumber (optional)
4 slices Sharp Cheddar Cheese
8 slices low carb Bread
Butter for grilling the sandwich (about 2 tablespoons per sandwich)

Mix the Filling:

Drain the tuna and put in a medium bowl. Cut the eggs into smaller pieces then use a fork to mash them and stir them into the tuna. Add pickle relish with juice, mayonnaise, and mustard and mix together. Stir in the onion if you are using it.

Assemble & Cook the Sandwich:

Put 1/4 of the mix on top of 1 slice of bread. Add a slice of cheddar cheese, then put the other slice of bread on top. Butter the outside of the top bread.

Heat a non-stick skillet over medium heat. When it’s hot enough for a drop of water to skittle across the surface, add one tablespoon butter and let it melt, then set the sandwich in the pan with the buttered side still on top. Cook a few minutes until the cheese begins to melt. Press down on the top with a spatula and flip the sandwich to the other side. The new top should be golden brown. Cook long enough for the side you just flipped to get lightly browned. Remove to a serving plate.

Lift the top and arrange two slices of tomato and four of the cucumber slices on top. Add extra mayo if you like. Put the top back on, cut in half, and serve.

If you don’t use the tomato and cucumber slices, you will save two grams of carbs. This will also apply if you don’t use the onion.

Makes 4 sandwiches.

Nutrition Information

Breakfast & Brunch, Desserts, Recipes

Yummy Berry Cream Cheese Biscuit Bake

Berry Cream Cheese Cake

This is my low carb adaptation of Pillsbury’s recipe for this lovely coffee cake. It works well for dessert also. To replace the biscuits, I adapted a low carb biscuit recipe. While I used Carbquik baking mix, you can substitute in Bakesquik or any other low carb biscuit recipe you have. I added the sugar substitute to make it a sweet biscuit.

one slice of cake
I made mine in a 9×9-inch square pan, so it isn’t as compact as it would be in the 8×8-inch pan.

Berry Cream Cheese Biscuit Bake

For the biscuits:
2 cups Low Carb Baking Mix
2 tablespoon Butter, softened or Butter-flavored Crisco
1 tablespoon Sugar Substitute
1 tablespoon Heavy Whipping Cream
1/2 cup Water

In a medium bowl, add the baking mix and sugar. Whisk together. Cut in the Butter or Crisco until it forms crumbles. Add whipping cream and water and stir until the dough comes together. If it isn’t all moistened and forming into a ball, add water a tablespoon at a time until it does. You want a firm batter. Form into 32 balls and set aside.

For the filling:

4 oz (from 8-oz package) Cream Cheese, softened
1/4 cup Powdered Sugar Substitute
1/2 cup fresh chopped Strawberries or Raspberries
1/2 cup fresh Blueberries

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. I prefer to use parchment paper on the bottom and spray it.

In medium microwavable bowl, microwave cream cheese about 20 seconds, stir in powdered sugar and microwave another 20 seconds. Stir until smooth. Stir in 1/4 cup of each of the berries.

Stir dough dough balls into the cream cheese and berry mixture. Using a spoon, transfer the mixture to the baking dish and distribute as evenly as possible.

Bake 25 to 28 minutes. Mixture will bubble around edges and dough should be lightly browned.

Set on a cooling rack for about 10 minutes. Make your icing using 1/4 cup powdered sugar substitute, a splash of sugar-free Strawberry syrup, and 1 tablespoon of cream. Garnish with the rest of the berries, then use a spoon to drizzle icing over the coffee cake.

Makes 8 servings.

Serve warm or at room temperature. May be stored in the refrigerator or frozen.

Breakfast & Brunch, Desserts, Recipes

Refreshing Strawberry Coffee Cake

Strawberry coffee cake photo

I found this recipe while looking for something to do with the leftover strawberries aging in the ‘fridge. Although it calls for fresh strawberries, I had some I’d enhanced with sugar substitute to get juice, so I gave it a try. Since it was very moist, it needed to cook a little longer than 25 minutes.

The flavor is delicious; one of the best coffee cakes I’ve made. Adding a single serving pack of lemonade adds a refreshing tartness to the batter that goes well with the berries. It is tender and browns beautifully. I plan to try it with other fruits such as blueberries, raspberries, and cranberries. I think it would also work well with apples and peaches, but these are higher-carb’d fruits, so you might want to reduce the fruit to 1/2 cup for the cake.

Strawberry Coffee Cake

1/4 cup oil
1 Egg
1/3 cup Almond Milk
1 packet Sugar-free Lemonade Mix (Crystal Light or Wylers)
2 tablespoons Sour Cream
1 teaspoons Vanilla Extract
1 cup Almond Flour
1/4 cup Vanilla Protein Powder
1/4 cup DCV All-Purpose Flour or 2 tablespoons Coconut Flour
3/4 cups Sugar Substitute
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
2/3 cup chopped Strawberries

Topping
1/2 cup Brown Sugar
2 tablespoons Almond Flour
2 teaspoons Cinnamon
2 tablespoons Butter, melted

Icing Drizzle
3/4 cup Swerve Powdered Sugar
1 tablespoon Unsweetened Almond Milk or Cream
1/2 teaspoon Vanilla Extract or Lemon Extract

Preheat the oven to 375 degrees and grease, or line with parchment paper, a 9″ circular cake pan, or an 8×8 square baking pan.

Mix together flour, sugar, lemonade, baking powder, cinnamon, and salt in a small bowl. Set aside.

Using a separate bowl, add oil, egg, vanilla extract, and milk and whisk together.

Form a well in the middle of the dry ingredients and pour in the wet ingredients. Stir the wet into the dry, being careful not to over stir. Add the sour cream, and stir until combined.

Fold in the strawberries, and pour the mixture into your prepared pan. Set it aside.

Prepare Topping
Combine the topping ingredients in a small bowl. Dot over the top of the batter in the pan. Use a rubber spatula to swirl the topping.

Bake for 25 to 30 minutes, depending on how moist the strawberries are. Test with a toothpick in the center to ensure the cake is done. Set aside to cool.

Make the icing by stirring the powdered sugar, almond milk, or cream, and vanilla together. Drizzle over the coffee cake.

Makes 8 servings. Serve warm or cool.

Nutrition Info for Strawberry Coffee Cake

By the way, Cinco de Mayo is coming up next week. Looking for some delicious Mexican dishes to celebrate? Check out my Mexican Food Cookbook in the sidebar. It has some great low carb recipes in it.