Gluten-Free Banana Toffee Coffee Cheesecake Jars

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Gluten-Free Digestive Biscuits

  • 1 cup cashew flour
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 oz. coconut sugar
  • 1/4 cup organic powdered sugar
  • 1/4 cup coconut milk

Banana Curd

  • 4 eggs, room temperature
  • 4 tbsp butter, room temperature
  • 2 tbsp lemon juice
  • 3/4 cup coconut sugar
  • 3/4 cup honey
  • 4 bananas, ripe

Cheesecake

  •  8 oz. cream cheese
  • 1 1/2 cup heavy cream
  • 3/4 cup organic powdered sugar

Caramel Sauce

  • 1 cup cococnut sugar
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1 tbsp vanilla
  • pinch

Caramel Mousse: 

  • 8 oz. cream cheese, room temperature
  • 1 cup heavy cream
  • 1/2 cup of the caramel above
  • 1-2 bananas, sliced to layer on top of caramel

Chocolate Espresso Ganache

  • 4 oz. heavy cream
  • 4 oz. Enjoy Life Chocolate
  • 1/2 tsp vanilla
  • 1/2 tsp espresso powder

Coffee Toffee (click link- add espresso powder, take away pistachio & rose petals)

  • 1 tsp espresso powder

Continue reading “Gluten-Free Banana Toffee Coffee Cheesecake Jars”

Gluten-Free Raspberry Cheesecake Jars

IMG_4698Gluten-Free Shortbread Cookies

  • 1/2 cup butter
  • 1/4 cup organic powdered sugar
  • 2 cups almond flour
  • pinch salt
  • 1/4 tsp almond extract

Cheesecake

  • 8 oz. cream cheese
  • 1 1/2 cup heavy cream
  • 3/4 cup organic powdered sugar

Raspberry Mousse

  • 12 oz. fresh raspberries
  • 23 cup maple sugar
  • 1/4 cup water
  • 1 1/2 cup heavy cream
  • 2 1/4 tsp gelatin + 1/4 cup water

Raspberry Curd

  • 2/3 cup raspberry juice (from bag of frozen raspberries, thawed)
  • 1 tbsp lemon juice
  • 1/2 cup honey
  • 6 egg yolks
  • 8 tbsp butter

Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup organic powdered sugar
  • freeze-dried raspberries (ground to powder) to dust on top

Continue reading “Gluten-Free Raspberry Cheesecake Jars”

Gluten-Free Cream Tarts

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Gluten-Free Cream Tarts

Inspired and adapted from the trendy cream tarts recipes I’ve seen all over my Instagram feed the last year)

Tart Dough:

  • 2 eggs
  • 3/4 cup maple sugar
  • 1/4 cup 100% maple
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3.5 oz. butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 cups cashew flour (or almond)
  • pinch salt

Frosting: 

  • 16 oz. cream cheese, room temperature
  • 10 oz. heavy cream
  • 10 oz. white chocolate (I have made my own before, but feel free to order some friendly-version)

Continue reading “Gluten-Free Cream Tarts”

Loaded Cauliflower Meatloaf Casserole

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Loaded Mashed Cauliflower Meatloaf Casserole

Meatloaf:

  • 1 1/2 lb. ground beef
  • 1 tbsp. coconut sugar or brown sugar Swerve
  • 1 cup pork rinds, ground
  • 2 eggs
  • 1 tbsp. mince garlic
  • 1 1/2 cup cheddar cheese
  • 1/2 lb. bacon
  • optional: green onion chopped
  • salt and pepper to taste

Mashed Cauliflower:

  • 1 head cauliflower
  • 2 oz. cream cheese
  • 1 tbsp. sour cream
  • 3 tbsp. butter
  • salt and pepper to taste

To Make: Preheat oven to 400.

Boil cauliflower until tender (soft). Drain in a strainer. I also took a paper towel to get some excess water off. Pulse in a food processor with the remaining ingredients. Set aside. Continue reading “Loaded Cauliflower Meatloaf Casserole”

Blueberry Sugar-Free Meringues

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Blueberry Meringues

  • 2 egg whites, room temperature
  • 1/8 cup freeze-dried blueberries (powder)
  • 3/8 cup erythritol
  • pinch salt
  • 1/4 tsp cream of tartar
  • 1/2 tsp almond extract

How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside. Continue reading “Blueberry Sugar-Free Meringues”

Triple Chocolate Keto Cheesecake

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I have not posted in forever! Like all year. However, as many hopefully know, we are expecting a baby any day now (tomorrow is our 41 week mark). Therefore, in the beginning of the year my appetite was way down and cooking/baking was not at the forefront of my mind. Nothing sounding good in my first trimester, even though, praise the Lord I hardly got sick. The nausea was enough to deter my taste buds from many foods. Then as May hit, my focus weekly is on the market, plus working full-time. While also getting progressively pregnant and more tired.

Lately, I have felt more of my creativeness come back in as I don’t have to make huge quantities of food all the time. Plus once baby comes, I will be a stay-at-mom, running my own business. So my focus is turning back around to P3 and the vision I have for it. Creating new recipes and playing in the kitchen is at the top of the list. So hopefully later this Fall (after some healing time) and into 2020 you will be seeing a lot more recipes.

I do get asked often my pregnancy cravings, but that answer is hard to pin down. What I want is ever changing. I may really want something for 2 weeks and then I am over it and I never want to have it again. For a while my cravings were salty, lately they’ve been sweet. Recently I watched the British Baking Show (again for like the 4th time which is probably sparked some of my inspiration). Normally I can watch shows and cook all day and never be tempted, but not so much while 9 months pregnant. I used to bake and cook for other people while I’d be on a several day fast. No temptation, no problem. Now I watch a baking show and I want whatever I see on t.v. (or whatever I see scrolling through my Pinterest feed, I made some super amazing cassava flour pancakes a few weeks ago after an afternoon browse). What I’ve wanted most lately: cheesecakes.

Cheesecakes are my favorite. I am the girl who made 9 cheesecakes for our wedding recipe (I am the weird baker who hates cake).  I have had A LOT of requests for Keto products this summer at the market. The 24th was my last market before baby comes, but I still had 2 packages of cream cheese left. And some Lily’s chocolate. And some Swerve. Why not make cheesecakes? I pretty much had to with the ingredients in my fridge and pantry. I also had to make them in mini spring pans, because I like miniature food. It’s adorable. And it’s perfect for one or two people. A lot of the time the people I bake for our on their own eating program separate from others, so it’s nice to have an individual item just for them. Plus, in this case, they take less time to bake.

I did use pistachios in this recipe (because that’s what I had in my pantry), but I think hazelnuts or almonds would be my top choice. Continue reading “Triple Chocolate Keto Cheesecake”

Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches

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When you are a baker, when you show up to events you should bring a baked good. It has taken me a while to realize this, even though it seems so obvious. My brain had a million (or like ten) ideas of things to make for Christmas at my grandparents.

I was really inspired by this Moose Mousse Marzipan cake I saw, with little moose cut-outs on the side. I only allotted myself one morning to bake though and this would take a long time. Plus I’d have to cut it. Plus transportation. It sounded messier and harder to serve as well.

Cookies……it’s Christmas, I should definitely make cookies.

I’ve been seeing so many mushroom cookies are my Pinterest. They’re so foresty and cute. But they’re meringue and that too takes a long time, plus assembly.

My hidden board of blog inspirations has a whole section on cookies. So many options. But I spy this one for a Spiced Roasted Cherry Cookie. Cherries are my favorite food. They’re beautiful, they’re the winner.

I was so happy with how nice looking they turned out. The reviews were that they tasted good as well. I tried a bite, I thought they were pleasant. Not overly sweet, which I like. Plus the cardamom leaves you wondering what that spice is. I ran out of cinnamon, I do think it needs a little cinnamon to balance it out. Overall, tasty, and I liked my Aunt Marti’s suggestion to eat one with a cup of coffee. It is that kind of cookie.

IMG_2174 Continue reading “Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches”