KETO Chocolate Cupcakes with Frosting Two Ways

INGREDIENTS 

  • 1/2 Cup Almond Flour

  • 3 1/2 tsp Golden Flax Seed Meal 

  • 1 1/2 tsp Coconut Flour

  • 1 tsp Baking Powder 

  • 1/4 tsp Pink Himalayan Salt

  • 1/4 Cup Butter Softened 

  • 2 Tbsp Heavy Cream

  • 2 Eggs

  • 1/3 Cup Swerve Sweetener 

  • 1/3 Cup Coco Powder (unsweetened) 

DIRECTIONS

1. Preheat oven to 350 Degrees Fahrenheit and grease 6 silicone muffin liners. 

2. In a mixing bowl add almond flour, golden flax seed meal, coconut flour, baking powder and salt. Mix well and set aside. 

3. In a separate bowl cream softened butter, then add heavy cream and eggs and mix. 

4. Add Swerve sweetener and continue to mix, then slowly add in the coco powder and continue to mix.

5. Add the dry ingredients to the wet and mix until just combined. 

6. Divide batter into the six prepared muffin liners and bake for 15-17 Minutes. 

7. Let the cupcakes completely cool before topping with frosting or removing from liners.

8. See below for two different frosting options!

Peanut Butter Frosting

INGREDIENTS 

  • 3 Tbsp Softened Unsalted Butter  

  • 3 oz Softened Cream Cheese

  • 1/2 Cup Peanut Butter 

  • 1 tsp Vanilla 

  • 1/4 Cup Powdered Swerve Sweetener 

  • 2 Tbsp Heavy Cream 

DIRECTIONS 

  1. In a mixing bowl cream together softened butter and cream cheese until light and smooth.

  2. Add peanut butter and continue to mix, slowly adding in the Swerve sweetener, vanilla and heavy cream and mix until well combined.

  3. Add frosting into a piping bag and pipe onto chocolate cupcakes and enjoy!

Note:

If peanut butter is really hard from being in the fridge soften it up so that is mixes smoothly into the butter and cream cheese base.

Chocolate Frosting 

INGREDIENTS 

  • 3 Tbsp Softened Unsalted Butter  

  • 3 oz Softened Cream Cheese

  • 3 Tbsp Coco Powder (unsweetened)

  • 1 tsp Vanilla 

  • 1/4 Cup Powdered Swerve Sweetener 

  • 3 Tbsp Heavy Cream 

DIRECTIONS 

  1. In a mixing bowl cream together softened butter and cream cheese until light and smooth.

  2. Add coco powder and continue to mix, slowly adding in the Swerve sweetener, vanilla and heavy cream and mix until well combined.

  3. Add frosting into a piping bag and pipe onto chocolate cupcakes and enjoy!

Note:

If frosting is too thick add more heavy cream, 1 tsp at a time until the right consistency is achieved. Also add more powdered Swerve sweetener if you like it a bit sweeter.

#Katiescrazykitchen

#ketocookingwithkatieandkinsley

Want to see the live Demo

with Katie and Kinsley



KETO Chicken and Cabbage Casserole

Ingredients

  • 8 Boneless Skinless Chicken thighs

  • 1 Tbsp Olive Oil

  • 1/2 Medium Sized Cabbage Chopped

  • 1/3 Cup Purple Onion Diced

  • 2-3 Cups Chopped Spinach

  • 6oz Cream Cheese Softened

  • 1/4 Cup Mayonnaise

  • 1 tsp Italian Seasoning

  • 1 tsp Smoked Paprika

  • 1 tsp Garlic Powder

  • Pink Himalayan Salt

  • Black Pepper

  • 1/2 Cup Shredded Cheddar Cheese

Directions

  1. Preheat oven to 350 Degrees Fahrenheit. Pour olive oil into a frying pan and begin to cook the chicken thighs. Season with salt and pepper, and continue to pan fry until chicken is cooked through.

  2. In a separate bowl soften cream cheese. Add mayonnaise, Italian seasoning, smoked paprika, garlic powder, salt and pepper and mix well.

  3. Add the chopped cabbage, diced onion and spinach into cream cheese mixture and mix until well combined.

  4. Once chicken is fully cooked, remove from pan and cut into chunks. Add chicken to cabbage and cheese mixture and stir until chicken is fully incorporated.

  5. Place chicken and cabbage mixture into an oven safe baking dish and bake for 35 minutes. Top with shredded cheddar cheese and return to oven for another 5 minutes.

  6. Remove from oven and serve!

#katiescrazykitchen

#Ketocookingwithkatieandkinsley

0C3C68BC-AED6-45A6-A4F6-F2DBC1F907CF.jpeg

KETO Sex in a Pan

INGREDIENTS 

Chocolate Crust

  • 3/4 Cup Almond Flour 

  • 2 Tbsp Coco Powder

  • 2 Tbsp Swerve Sweetener 

  • 1/8 tsp Salt

  • 2 Tbsp Melted Butter

  • 1/2 Tbsp Water

Cheesecake Layer

  • 4 Oz Softened Cream Cheese 

  • 2 1/2 Tbsp Swerve Sweetener 

  • 1/4 tsp Vanilla Extract 

  • 1/4 Cup Heavy Whipping Cream 

Pudding Layer

  • 1/2 Box of Sugar free Chocolate Pudding 

(Prepare according to directions on box)

Whipping Cream Layer

  • 1/2 Cup Whipping Cream 

  • 1 1/2 Tbsp Swerve Sweetener 

  • 1/4 tsp Vanilla 

  • Coco Powder to dust

DIRECTIONS 

Chocolate Crust Layer

  1. Preheat oven to 325 Degrees Fahrenheit and grease a 7x7 baking dish.  

  2. In a medium bowl mix together almond flour, coco powder, Swerve and salt. Add melted butter and water. Mix until it begins to clump together. 

  3. Press mixture firmly into bottom of greased dish and bake for 13 minutes. Remove and let cool. 

Cream Cheese Layer 

  1. Beat cream cheese and sweetener together until smooth. Beat in vanilla. Add cream and continue to mix until smooth. 

  2. Spread over chocolate crust layer and refrigerate while preparing pudding. 

Pudding Layer 

(Only half of the prepared pudding will be used) 

  1. Prepare according to package. 

  2. Spread half the prepared pudding on top of the cream cheese layer. 

Whipping Cream layer 

  1. Beat cream, Sweetener and vanilla until stiff peaks form. 

  2. Spread on top of pudding layer

  3. Place in fridge and let set for at least an hour. Enjoy!

#katiescrazykitchen

#ketocookingwithkatieandkinsley

Want to see the live demo

with katie and kinsley?

88EAC921-CBA2-47D4-8F94-F53FAE6BC925.jpg


KETO Creamy Spinach, Bacon and Chicken on Zucchini Noodles

INGREDIENTS

  • 6 Strips Bacon Chopped

  • 6 Boneless Skinless Chicken Thighs

  • Salt and pepper

  • 2 tbsp Butter

  • 2 Cloves Garlic Minced

  • 4 Cups Baby Spinach

  • 1 1/2 Cups Heavy Cream

  • 1 Cup Grated Parmesan

DIRECTIONS 

  1. Cook chopped bacon in skillet over medium heat. Remove from skillet and set aside. 

  2. Season chicken thighs with salt and pepper and cook in skillet until cooked through. Remove from skillet and set aside. 

  3. Add butter to skillet and melt, then toss in minced garlic and cook for about 1 minute. Add spinach to skillet and sauté for about 2 minutes. 

  4. Stir in heavy cream and Parmesan, cook until sauce thickens. 

  5. Add bacon and chicken back into the sauce and toss. 

  6. Serve over zucchini noodles. 

Zucchini Noodles

INGREDIENTS  

  • 3-4 Zucchini’s 

  • Salt and Pepper

  • 1 tbsp Olive Oil 

DIRECTIONS

  1. Clean and cut off zucchini ends. 

  2. Using a spiralizer, spiral all the zucchini’s. 

  3. Layout paper towel on cookie sheet and spread spiralled zucchini’s on paper towel. 

  4. Sprinkle salt on top of zucchini noodles and let rest for 30 minutes. 

  5. Heat oil in skillet, and add zucchini noodles to skillet. Cook until warm and tender. 

Note:

If zucchini noodles are cooked for to long they will become soggy. 

#katiescrazykitchen

#ketocookingwithkatieandkinsley

Want to see the live demo

with katie & kinsley?

Everything KETO Cookies

INGREDIENTS

Want to see the live demo with Katie and Kinsley?

  • 1/4 Cup Coconut Oil at Room Temperature

  • 4 Tbsp Softened Butter

  • 3 Tbsp Swerve

  • 1/2 Cup Sugar Free Chocolate Chips

  • 1 Cup Coconut Flakes (unsweetened)

  • 1 Cup of Pecans

  • 1 tsp Vanilla Extract

  • 4 Egg Yolks

  • Dash of salt

DIRECTIONS

  1. Preheat oven to 350 Degrees Fahrenheit.

  2. In a large mixing bowl mix together coconut oil, butter, Swerve, vanilla extract, egg yolks and salt.

  3. Mix in chocolate chips, coconut and pecans.

  4. Using a Tablespoon, scoop cookies onto lined cookie sheet.

  5. Bake for 12-14 minutes until cookies are a nice golden brown. Enjoy!

    #katiescrazykitchen

    #ketocookingwithkatieandkinsley

Everything+KETO+Cookies
 

P: 587.998.0369
E: katiescrazykitchen@gmail.com