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Creamed Corn Cornbread

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This Creamed Corn Cornbread has crispy edges but is soft on the inside. It’s savoury with a touch of sweet and is so moist! Serve this cornbread alongside classic dishes like Texas chili, roasted chicken or pork, or barbecued steak. It’s also excellent with baked beans or stews and can be used to soak up any extra juices on the plate.

Cream Corn Cornbread

FAQ’s About Making Creamed Corn Cornbread:

Is Creamed Corn Cornbread Gluten Free? – Yes! This Cornbread recipe is gluten free. Although typically corn bread is made with wheat flour.

What kind of Gluten free Flour Blend Did You Use For this Recipe? – I used Bob Red Mill’s 1 to 1 Gluten Free Baking Flour for this Recipe.

Where Can I Find/ Buy Potato Starch? – I get my potato starch from bulk barn. Most bulk food stores sell it.

Which Pan Should I Use For for This Recipe? – I like to bake this recipe in an 8-inch square baking pan. You can also use a 9-inch square pan, but your cornbread will be slightly thinner and you may need to decrease the baking time.

Why Should I add Creamed Corn to my Cornbread? – Adding the cream style sweet corn makes it so much more moist. That creamy flavour really just melts in your mouth, but it still has that incredible golden brown crust on top.

Can I Make Cornbread Muffins with Creamed Corn Instead of Bread? – Yes, you can turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.

Is Cornbread Made from Corn? – Yes. Dried corn is ground up to make the cornmeal that is one of the main ingredients in cornbread.

Creamed Corn Cornbread

What Ingredients Do You Need to Make Creamed Corn Cornbread?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Corn Meal
  • Gluten Free Flour – (1 to 1 gluten free baking flour)
  • Potato Starch
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Cream Corn – For added moisture and extra buttery corn flavour.
  • Milk
  • Eggs
  • Melted Butter 

Creamed Corn Cornbread

How Do You Make Creamed Corn Cornbread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Preheat your oven to 375°F and grease an 8×8 square baking dish.

Step 2: In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined.

Step 3: Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.

Step 4: Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.

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Creamed Corn Cornbread

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Creamed Corn Cornbread

Recipe Notes For Making The Best Gluten Free Creamed Corn Cornbread:

  • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
  • Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.
  • The potato starch can be swapped out for corn or tapioca starch if preferred. You can also use 1 1/2 cups of gluten free flour blend instead of using both gf flour and potato starch.
  • Try using honey instead of sugar. You’ll only need around 2 tbsp of honey to replace the sugar.
  • If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
  • You can freeze cornbread with creamed corn for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
  • For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.
  • Serve Warm with Butter. Cornbread is best when served warm. If you made it ahead of time, pop them in the microwave for a few seconds or even better in the oven or toaster oven, before serving. Serve with a pat of butter for extra deliciousness.

Creamed Corn Cornbread

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Creamed Corn Cornbread

Creamed Corn Cornbread

This Creamed Corn Cornbread has crispy edges but is soft on the inside. It's savoury with a touch of sweet and is so moist!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: bread, corn, cornbread, gluten free
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3/4 Cup Corn Meal
  • 1 Cup Gluten Free Flour Blend 1 to 1
  • 1/2 Cup Potato Starch
  • 1/2 Cup Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Can Creamed Corn 14.75 ounce
  • 3/4 Cup Milk
  • 2 Eggs
  • 1/2 Cup Butter + 2 Tbsp for brushing and greasing

Instructions

  • Preheat your oven to 375°F and grease an 8x8 square baking dish.
     
  • In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined. 
     
  • Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.
     
  • Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.

Notes

  • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
  • Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.

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Creamed Corn Cornbread

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If you Love this Easy Gluten Free Creamed Corn Cornbread Recipe, check out some of my other Gluten Free  Recipes Here:

 

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Gluten Free Creamed Corn Cornbread Recipe

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Flourless Peanut Butter Cookies

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These tried-and-true Flourless Peanut Butter Cookies may be the simplest cookie ever made! The naturally gluten-free flourless cookies are made with just a few pantry staples, you likely have in your kitchen already. The delicious peanut butter chocolate chip cookies come together in just a few minutes and are a long time family favourite!

Flourless Peanut Butter Cookies

FAQ’S ABOUT MAKING FLOURLESS PEANUT BUTTER COOKIES:

Can I use Natural Peanut butter for these cookies? – No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work as well in baked goods.

Can I freeze flourless peanut butter cookies? – Yes, both the flourless cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time.

Are Flourless Peanut Butter Cookies Gluten Free? – Yes! These flourless cookies are naturally gluten free and perfect for a gluten-free diet!

Are Flourless Peanut butter cookies Dairy Free? – No, this recipe uses chocolate chips with usually use dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.

Flourless Peanut Butter Cookies

WHAT INGREDIENTS DO YOU NEED TO MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s what you’ll need to make these easy gluten free cookies: (See recipe card below for full printable recipe)

  • Peanut Butter – Use smooth peanut butter for the best results.
  • Margarine
  • Brown Sugar
  • White Sugar
  • Egg
  • Baking Soda
  • Chocolate Chips

Flourless Peanut Butter Cookies

HOW DO YOU MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s how to make these easy 7 ingredient Peanut Butter Cookies: (See recipe card below for full printable recipe)

Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it’s stirred. Next, stir the chocolate chips.

Step 3: Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 12-15 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

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Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

RECIPE NOTES FOR MAKING THE BEST FLOURLESS PEANUT BUTTER COOKIES:

  • The cookies will keep in an airtight container at room temperature for up to 5 days.
  • For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
  • The cookies can be frozen for up to 3 months but make sure the cookies are completely cooled, and then transfer them to an airtight container lined with parchment paper or freezer-safe bag before storing them in the freezer.
  • The cookie dough can be frozen for up to 3 months. Scoop the dough into balls,  let set on a baking sheet in the freezer, then place in a sealable bag. Bake as needed directly from the freezer.
  • The margarine can be left out if this recipe if preferred.
  • This recipe uses chocolate chips with usually contain dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.
  • To make the cookies vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. Also use vegan chocolate chips.
  • You can bake these cookies without using parchment paper. I definitely recommend using parchment paper if possible but if you don’t have any, you can just lightly grease the pan instead.

Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

These tried-and-true Flourless Peanut Butter Cookies are naturally gluten-free and come together in just a few minutes!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, Dessert, gluten free, peanut butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Author: Lyndsay Baker

Ingredients

  • 1 Cup Peanut Butter creamy
  • 2 Tbsp Margarine
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Egg
  • 1 Tsp Baking Soda
  • 3/4 Cup Chocolate Chips

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
     
  • In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it's stirred. Then, stir the chocolate chips.
  • Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 10-12 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

Notes

Tip: These cookies will take around 10 minutes to bake, but I like to start checking them at around 8 minutes. They should be firm to the touch and browning at the edges ever so slightly.
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

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Flourless Peanut Butter Cookies

 

More Easy Gluten Free Recipes:

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© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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GLUTEN FREE FLOURLESS PEANUT BUTTER COOKIES

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The Best 15 Gluten Free Pie Recipes on the Internet

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We’ve rounded up the Best 15 Gluten Free Pie Recipes on the Internet! We Sifted through hundreds of recipes to find the very best gluten free pie recipes ever published. Whether your  favourite is Blueberry, Peach, Apple or Coconut Cream … you’ll find them all on this list of pies your family is sure to devour! With so many delicious options it’s going to be hard to decide which pie to try first! 

The Best 15 Gluten Free Pie Recipes on the Internet

WHAT’S THE SECRET TO EXTRA FLAKY GLUTEN FREE PIE CRUST?

The secret to an extra flaky gluten free pie crust is using cold butter or lard. That helps create some extra tenderness without compromising any of the flakiness.

TIPS FOR MAKING THE BEST GLUTEN FREE PIE CRUST POSSIBLE

  • A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps pick it up off the counter in one piece so you can flip the crust into the pan.
  • Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry.
  • One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.
  • Pie crust can be a little challenging to make because it’s so delicate. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

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The Best 15 Gluten Free Pie Recipes on the Internet

Here’s our list of the the Top 15 Gluten Free Pie Recipes that you need to try!

1. Triple Berry Pie with Gluten Free Crust

from Peanut Butter plus Chocolate

This homemade triple berry pie is perfect for summer and bursting with sweet and tart flavors all while being gluten free and dairy free. Made with strawberries, blackberries and raspberries for the ultimate dessert.

 

2. The Best Gluten Free Apple Pie 

from The Loopy Whisk

This gluten free apple pie is the real deal – with a flaky, buttery gluten free pie crust and a apple pie filling with a kick of cinnamon and an underlying tone of caramel.

 

3. Cinnamon Sugar Apple Butter Pie

from Butternut Bakery Blog 

This apple butter pie is unlike any other pie you’ve had! Its custard-base filling is made with cozy apple butter and topped off with a layer of cinnamon sugar. It creates a crackly crust on top that’s sweet and so delicious. This entire pie is also baked in a buttery and flaky gluten free pie crust! You’d never even know that it’s gluten free, but it makes this dessert accessible to everyone around your Thanksgiving table.

 

4. Gluten-Free Blueberry Pie from Mama Shire 

5. Gluten Free Pecan Pie from Mile High Mitts

6. S’Mores Chocolate Pudding Pie from Cupcakes and Kale Chips 

 

7. Impossible Pumpkin Pie 

from Officially Gluten Free

This Incredibly Delicious Gluten Free Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make.

8. Gluten-Free Coconut Cream Pie

 from Mama Knows Gluten Free

Sweet and creamy Gluten-Free Coconut Cream Pie. An easy coconut macaroon crust with a vanilla and coconut custard filling topped with fresh whipped cream.

9. Gluten-Free Lemon Meringue Pie

from Dish by Dish

This amazing gluten-free lemon meringue pie is the perfect dessert for any special occasion (think Mother’s day, Christmas, Easter, or any day you want to celebrate at all). A deliciously light and flaky crust filled with smooth, citrusy lemon curd and topped with a sweet and stable Italian meringue that doesn’t weep even after a few days. Totally dairy-free too.

 

10. Gluten Free Banana Cream Pie from Fearless Dining  

11. Gluten Free Coconut Cream Pie from What the Fork Blog 

12. Blueberry Cream Pie from Paleo Gluten Free

 

13. Gluten-Free Peanut Butter Pie

from Meaningful Eats

This gluten-free peanut butter pie has a smooth, creamy cream cheese-based peanut butter mousse and an easy, gluten-free Oreo crust. Made from scratch (with no cool whip in sight!), this pie is the perfect dessert for any occasion! It’s quick and easy to make, but guaranteed to impress.

 

14. Gluten Free Peach Pie

from Mamashire 

Fresh peaches combined with this perfect gluten-free pie crust make this homemade gluten-free peach pie absolutely delicious! Being gluten-free and dairy-free does not mean we have to give up the wonderful world of pies!

15. Gluten Free Blackberry Pie

from The Loopy Whisk 

There’s nothing better than serving a slice of warm blackberry pie with a scoop of ice cream. Especially if the pie has the most perfect buttery, flaky gluten free pie crust and juicy blackberry filling packed full of flavour.

Did you try any of these incredible gluten free pie recipes?

We’d love to hear which was your favourite!

Let us know in the comments below! 

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The Best 15 Gluten Free Pie Recipes on the Internet

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Don’t miss any recipes like these Gluten Free Pie Crust Recipes. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

The Best 15 Gluten Free Pie Recipes on the Internet

NEED AN EASY GLUTEN FREE PIE CRUST RECIPE?

Extra flaky, Gluten Free Pie Crust Recipe.

This is the only gluten free pie crust recipe you’ll ever need.

Gluten Free Butter Pie Crust

Ingredients

2 Cups White Rice Flour

1 Cup Potato Starch

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp Vinegar

Directions

Step 1: Start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms.  I like to press it into the bottom of the bowl and sort of knead it like bread dough.

Step 2: Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

Step 3: On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.

Step 4: Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

Recipe Note: This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed.  This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

Gluten Free Butter Pie Crust

More Easy Gluten Free Recipes For the Holidays:

If you Love these Gluten Free Pie Crust Recipes, check out some of my other Gluten Free Dessert Recipes Here:

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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The Best 15 Gluten Free Pie Recipes on the Internet

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Impossible Pumpkin Pie

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This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert! It’s a family favourite that’s requested every year at Thanksgiving. I hope your family enjoys it as much as mine does!

Impossible Pumpkin Pie

What is Impossible Pumpkin Pie? 

Made popular by Bisquick in the 1970s, an impossible pie is a pie made without a crust. It’s an easy-to-make crustless pumpkin pie that forms its own crust while baking. The filling has the slightly spongy yet creamy texture of an egg custard.

Typical pie recipes have separate instructions for preparing the crust and the filling but not this one. To make this easy gluten free pie, you combine the ingredients in a bowl to make a batter, and pour it into the pan and then bake it.

Impossible Pumpkin Pie

Ingredients needed to make this Crustless Pumpkin Pie

To make this yummy Gluten Free Thanksgiving Dessert you’ll need:

  • Pumpkin Puree – Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Canned pumpkin pie filling contains wheat flour.
  • Sweetened Condensed Milk
  • Bisquick (gluten free) – If you’re not on a gluten free diet you can use regular bisquick.
  • Eggs – Best at room temperature.
  • Cinnamon – Pumpkin pie spice mix or nutmeg and cloves can be added along with the cinnamon.

Impossible Pumpkin Pie

How do you make a Gluten Free Impossible Pumpkin Pie?

To Make this Impossibly Easy Pumpkin Pie Recipe:

Step 1. Pre heat oven to 350 F. Grease a 9″ pie dish and set aside.

Step 2.  In a large mixing bowl mix the canned pumpkin puree with the sweetened condensed milk, bisquick, eggs and cinnamon. Pour the pie filling into the greased pie pan.

Step 3.  Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.

Impossible Pumpkin Pie

Frequently Asked Questions

Is Impossible pumpkin pie gluten free? Although Impossible Pumpkin Pie doesn’t have a traditional crust, it does in fact have bisquick in the filling. This recipe uses gluten free bisquick instead of the one with wheat flour in it.

Can I use a different size pie pan? Yes! you can use a 8-inch pie pan for a thicker pie. You could also use a 10-inch pie pan. However, the pie will be thinner and you may have to adjust the baking time (checking the pie at about 45 minutes).

How do you serve impossible pumpkin pie? Serve the impossible pumpkin pie chilled and topped with whipped cream. 

Can I use homemade pumpkin puree? If you want to use fresh puree, you can certainly use it in place of store-bought in this recipe. 
Can this pumpkin pie be made ahead of time? This crustless pumpkin pie can be made 2-3 days in advance. It’s a great option, if you are hosting and have many recipes in and out of the oven. 

How do you store impossible pumpkin pie? Store covered in the fridge for up to 3 days. Wrap with plastic wrap or add to an air tight container.

.Impossible Pumpkin Pie

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We have simple and delicious recipes your family is going to love.

We take you step by step through each recipe, so you know exactly how to make it.

Watch how to make this Impossible Pumpkin Pie here:

Impossible Pumpkin Pie

Do you Love the Pie Crust?

If you love the crust and can’t live without it… here’s the recipe for the Best Flaky Gluten Free Butter Pie Crust Ever!  It’s a perfect match for All your favourite pie recipes. Whether your favourite Pie is Sweet Pumpkin or a Savoury Quiche, this is the only gluten free pie crust recipe you need. It’s even pliable enough to make a fancy weaved top.

If you’re looking for a delicious Gluten Free Pie Recipe for the flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Impossible Pumpkin Pie

More Gluten Free Holiday Recipes To Try:

 

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Impossible Pumpkin Pie

Recipe Notes:

  • Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.
  • I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with or instead of the Cinnamon.
  • If you’re not on gluten free diet you can use regular bisquick instead if you prefer.
  • If you don’t have bisquick, you can use 1/4 cup rice flour, 1/4 potato starch and 1/2 Tsp baking powder.
  • This Recipe Makes 1 Gluten Free Crustless Impossible Pumpkin Pie.
  • Serve with Whipped Cream.

Impossible Pumpkin Pie

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Impossible Pumpkin Pie

Impossible Pumpkin Pie

This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that's made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert!
4.70 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 1 Can Sweetened Condensed Milk
  • 2 Eggs
  • 1/2 Cup Bisquick (biscuit mix) gluten free
  • 1 Tbsp Cinnamon

Instructions

  • Pre heat oven to 350 F. Grease a 9" pie dish and set aside.
  • In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, bisquick, eggs and cinnamon. Mix until very well combined, then pour the pie filling into the greased pie pan. 
  • Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.
  • Note: Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

Video

 

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Impossible Pumpkin Pie

 

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Holiday Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

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Gluten Free Impossible Pumpkin Pie

Keywords: Gluten Free Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free pie crustless Recipes; Recipes using Pumpkin; Easy GF Pie Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking; Impossible pumpkin pie using sweetened condensed milk

 

Christmas Cookie Cutter Tortilla Chips

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These 4 Ingredient Gluten Free Cinnamon Sugar Christmas Cookie Cutter Tortilla Chips are perfect for Christmas Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Cookie Cutter and a Pack of Corn Tortillas.

Christmas Cookie Cutter Tortilla Chips

Tips for making The Best Cookie Cutter Tortilla Chips

When making these Cookie Cutter Tortilla Chips…You can warm the tortillas slightly in the microwave before cutting with the cookie cutter. This will make cutting through the tortilla much easier, which is especially nice when making them with small children or if you’re using a plastic cookie cutter.

The Christmas Cookie Cutter Tortilla Chips don’t have to be made sweet! They also work wonderfully made with butter and salt, then dipped in salsa. They can also be made with any type of tortilla (like Flour and Low Carb Tortillas) instead of the Corn Tortillas.

Christmas Cookie Cutter Tortilla Chips

Ingredients needed to make these delicious Christmas Corn Chips

To make these incredibly easy treats, you’ll only need a few things. Here’s what you’ll need.

  • Corn Tortillas
  • White Sugar
  • Cinnamon
  • Melted Butter

Christmas Cookie Cutter Tortilla Chips

How To Make Easy Christmas Cookie Cutter Tortilla Chips

To make these Christmas Cookie Cutter Tortilla Chips:

Step 1: Start by preheating your oven to 375 F. Then, in a small bowl mix the sugar and cinnamon.

Step 2: Next use a Christmas Cookie Cutter to cut out shapes from the corn tortillas.

Step 3: Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar. Place the sugared shapes onto a ungreased baking pan.

Step 4: Bake for 6 – 8 minutes, flipping half way. Make sure to watch the Cookie Cutter Tortilla Chips very closely. The sugar can burn quickly if left unattended.

Christmas Cookie Cutter Tortilla Chips

Christmas Cookie Cutter Tortilla Chips

You can’t beat how simple this Easy Christmas Cookie Cutter Tortilla Chip recipe is. The Sweet and Crispy Cinnamon Sugar Corn Chips are the cutest thing you’ve ever seen. They’re so easy and have no guess work. The cookie cutter was able to cut through the corn tortilla with ease making this recipe so easy a small child could make it.

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Christmas Cookie Cutter Tortilla Chips

MORE GLUTEN FREE HOLIDAY RECIPES TO TRY:

Christmas Cookie Cutter Tortilla Chips

Recipe Notes:

  • Watch the Cookie Cutter Tortilla Chips closely in the oven. The sugar can burn quickly if left unattended.
  • The butter can be swapped out for cooking oil or vegan butter if needed.
  • This recipe can be make with any type of tortilla. Flour and Low Carb tortillas work just as well.
  • These Christmas Cookie Cutter Tortilla Chips don’t have to be make sweet! They also work wonderfully made with butter and salt, then dipped in salsa.

Christmas Cookie Cutter Tortilla Chips

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Don’t miss any recipes like these Easy Christmas Cookie Cutter Tortilla Chips. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Christmas Cookie Cutter Tortilla Chips

These 4 Ingredient Gluten Free Cinnamon Sugar Christmas Cookie Cutter Tortilla Chips are perfect for Christmas Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Cookie Cutter and a Pack of Corn Tortillas.
5 from 4 votes
Print Pin Rate
Course: Gluten Free Christmas Recipe
Cuisine: American
Keyword: christmas, cinnamon, Dessert, gluten free, treat
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Lyndsay Baker

Ingredients

  • 12 Corn Tortillas small
  • 1/4 Cup White Sugar
  • 2 Tsp Cinnamon
  • 1/4 Cup Butter melted

Instructions

  • Preheat oven to 375 F. Then, in a small bowl mix the sugar and cinnamon.
  • Use a cookie cutter to cut out shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.
  • Place the sugared shapes onto a ungreased baking pan. Bake for 6 - 8 minutes, flipping half way.

 

 

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Christmas Cookie Cutter Tortilla Chips

More Easy Gluten Free Recipes:

If you Love this Christmas Cookie Cutter Tortilla Chip Recipe, check out some of my other Gluten Free Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Christmas Cookie Cutter Tortilla Chips

Keywords: Christmas Cookie Cutter Tortilla Chips; Gluten Free Christmas Cookie Cutter; Recipes; Gluten Free Christmas Recipes; Recipes using corn tortillas; Easy GF christmas Recipes; Best Gluten Free cinnamon Recipes; Gluten Free cookie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking; gluten free cookie cutter ideas; gluten free sweet tortilla chips

Keto Blueberry Chaffle Muffin Recipe

by 11 Comments

This Family Friendly Keto Blueberry Chaffle Muffin Recipe is Made with Delicious and Easy Chaffle Batter! Making them in Muffin Form instead of Waffle Form makes Them Easier to Make Ahead of Time for School or Work Lunches. They also Make a Perfect Low Carb Breakfast or Grab and Go Snack for Busy Afternoons.

Keto Blueberry Chaffle Muffin Recipe

WHAT IS A CHAFFLE?

A Chaffle is a Low Carb Waffle made with only 2 ingredients… Eggs and Cheese! To Make a Chaffle, you beat eggs and add some shredded cheese. Then pour the chaffle batter into an ungreased waffle maker. Cook until golden brown. They can be made with any Type of Grated Cheese and can be made in many different Flavours. My Family Loves Sweet Cinnamon Sugar Chaffles, which uses Mozzarella and a bit of Cinnamon and Stevia. To get this Easy Keto Chaffle Recipe Click Here.

Keto Egg and Cheese Chaffle

WHAT IS A CHAFFLE MUFFIN?

A Chaffle Muffin is a Mini Muffin Made with Low Carb Chaffle Batter. They’re Irresistibly Good and are even Toddler Approved. Making them in Muffin form instead of Waffle form makes it Easier to Make Ahead for School or Work Lunches. They also Make a Perfect Keto Breakfast or Grab and Go Snack for Busy Afternoons.

Keto Blueberry Chaffle Muffin Recipe

HOW DO YOU MAKE A CHAFFLE MUFFIN?

To make a chaffle muffin, you preheat your oven to 400 F. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Add the coconut flour, powdered sweetener, baking powder and blueberries to the bowl. Mix until fully combined.  Pour the blueberry chaffle batter into 12 greased  mini muffin pan spots. Cook for approx. 10 – 12 minutes or until golden brown.

Keto Blueberry Chaffle Muffin Recipe

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Blueberry Chaffle Muffin Recipe

Keto Blueberry Chaffle Muffin Recipe

Have You Tried a Keto Egg and Cheese Waffle Aka “The Chaffle” Yet? If not…You really should give them a try. They’re so quick and easy to throw together, they taste Amazing and they’re Naturally Gluten free, Keto and Carnivore! If you already Love Chaffles… You’re going to Love these Chaffle Muffins. I was surprised at how bread like the texture is. It’s quite impressive considering they’re essentially just Eggs and Cheese.

Looking for some more delicious Keto Chaffle Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Egg and Cheese Chaffle. I love that they’re so easy and quick to make. Another one of our favourites, is these tasty Keto Chaffle French Toast Sticks.  They’re perfect for spoiling someone special. Let us know how they turned out for you in the comments below!

Keto Blueberry Chaffle Muffin Recipe

Recipe Notes

  • These Keto Chaffle Mini Muffins can be made in any flavour. I like Low Carb Chocolate Chip, Cinnamon & Stevia, or Double Chocolate using Cocoa Powder and Chocolate Chips.
  • You can use a regular muffin pan instead of a mini pan but don’t fill the spots to full. The inside won’t cook through fast enough if they’re too big.
  • This recipe makes 12 Mini Blueberry Chaffle Muffins.

Keto Blueberry Chaffle Muffin Recipe

Don’t Miss Any New Recipes:

Don’t miss any recipes like this Keto Blueberry Chaffle Batter Muffin. If you aren’t already following my Keto/Gluten Free Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here.

Keto Blueberry Chaffle Muffin Recipe

This Family Friendly Gluten Free & Keto Blueberry Chaffle Muffin Recipe is Made with Delicious and Easy Chaffle Batter! Making them in Muffin form instead of Waffle form makes it Easier to Make Ahead for School or Work Lunches. They also Make a Perfect Low Carb Grab and Go Snack for Busy Afternoons
4.68 from 25 votes
Print Pin Rate
Course: Keto Breakfast / Keto Snack
Cuisine: American
Keyword: Breakfast, Chaffle, Keto, Low Carb
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 12 muffins
Calories: 97kcal
Author: Lyndsay Baker

Ingredients

  • 3 Eggs
  • 1 1/2 Cups Mozzarella Cheese shredded
  • 1/4 Cup Coconut Flour
  • 1 Tsp Baking Powder
  • 1 Tbsp Powdered Sweetener
  • 1/2 Cup Blueberries
  • For the Frosting Optional:
  • 1 Tbsp Cream Cheese
  • 3 Tbsp Whipping Cream
  • 2 Tbsp Powdered Sweetener

Instructions

  • Preheat your oven to 400 F. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Add the coconut flour, powdered sweetener, baking powder to the bowl. Mix until fully combined, then add the blueberries. Mix just until the blueberries are mixed through.
  • Pour the blueberry chaffle batter into 12 lightly greased mini muffin pan spots. Cook for approx. 10 - 12 minutes. or until golden brown.
  • To make the frosting (optional) In a mixing bowl, mix the cream cheese with 2 tbsp of the whipping cream. Stir until most of the lumps are gone. Add in the powdered sweetener and stir until smooth. Add the remaining tbsp of cream to the bowl and stir until fully blended and smooth.
  • Drizzle the frosting over the Mini Chaffle Muffins with a spoon or use a ziplock bag with the corner sniped off, to drizzle it over them.
  • This recipe makes 12 Mini Blueberry Chaffle Muffins.

Nutrition

Calories: 97kcal | Carbohydrates: 3.6g | Protein: 5.3g | Fat: 5g | Fiber: 1g

 

NUTRITIONAL INFO

1 Batch of Mini Blueberry Chaffle Muffins = 12 Servings

Each Serving or 1 Muffin with Frosting =

97 Calories | 7 g Fat | 3.6 g Carbs | 1 g Fibre | 5.3 g Protein

2.6 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

 

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Keto Blueberry Chaffle Muffin Recipe Pinterest Pin

Other Keto Friendly/Low Carb Breakfast Recipes:

If you love this Keto Blueberry Chaffle Muffin Recipe, check out some of my other keto friendly breakfast recipes here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Blueberry Chaffle Muffin Recipe

Keywords: Keto Egg and Cheese Chaffle Muffins; Low Carb Chaffle Muffin Recipe; Keto Egg and Cheese Muffins; How to Make Chaffle Muffins; Blueberry Chaffles; Blueberry chaffle recipe; Keto Blueberry Muffin recipe; low carb muffins; recipes for chaffles; easy low carb blueberry recipes

Keto Blueberry Walnut Bread

by 3 Comments

This Gluten Free & Keto Blueberry Walnut Bread goes from Blender to Bowl in Minutes. It’s an Easy to Make Low Carb Bread That’s Loaded With Juicy Blueberries and Tasty Walnuts. It makes a Perfect Keto Breakfast or Snack that’s full of Protein and Delicious Healthy Fats!

Keto Blueberry Walnut Bread

How to Make Keto Blueberry Walnut Bread

Make this delicious Keto Blueberry Walnut Bread Recipe in 4 Easy Steps:

Step 1: Start by preheating your oven to 350. Prepare a bread pan by covering the bottom and edges with parchment paper. Using 2 strips of parchment paper works best.

Step 2: In a blender, blend the eggs and cream cheese. Add the protein powder, a 1/3 of a cup of the coconut flour and baking powder to the blender. Blend for 20 – 30 seconds. Blend in the remaining coconut flour.

Step 3: Using a food processor, coarsely grind up the walnuts. Pour the batter into a bowl and gently stir in the sweetener, walnuts and blueberries.

Step 4: Spread the batter into the prepared parchment paper covered bread pan. Bake for 32- 35 minutes.

Keto Blueberry Walnut Bread Recipe

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Blueberry Walnut Bread

Keto Blueberry Walnut Bread

This recipe for Low Carb & Keto Blueberry Walnut Bread is a family favourite! It’s a soft and moist sweet bread, that tastes good enough to share with your non keto friends and family. It can be made with many variations. You can try using some Strawberries or Raspberries or even some Cinnamon or Low Carb Chocolate Chips.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!!  It’s Made With a Mozzarella Cheese Based Dough That Makes these Awesome Keto Strawberry French Toast Cups , This delicious Keto Pizza Crust, or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls.

Keto Blueberry Walnut Bread

RECIPE NOTES:

– Use parchment paper NOT waxed paper or the pan can be greased with butter instead.

– The protein powder can be switched out for more coconut flour, psyllium husk or almond flour. You’ll need to add a bit of sweetener to the batter along with flour.

– I use Kaizan Natural Vanilla Bean Protein Powder which has 24 g of Protein per 1/3 of a cup.

– You can use fresh or frozen Blueberries.

– Prepare a bread pan by covering the bottom and sides with parchment paper. Using 2 strips of parchment paper works best. Make one strip the width of the pan and the other the length of the pan. See photo below.

– This recipe makes 1 Loaf of Keto Blueberry Walnut Bread.

Keto Blueberry Walnut Bread

Keto Blueberry Walnut Bread

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Blueberry Walnut Bread. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Keto Blueberry Walnut Bread

This Gluten Free & Keto Blueberry Walnut Bread goes from Blender to Bowl in Minutes. It's an Easy to Make Low Carb Bread That's Loaded With Juicy Blueberries and Tasty Walnuts. It makes a Perfect Keto Breakfast or Snack that's full of Protein and Delicious Healthy Fats!
4.86 from 7 votes
Print Pin Rate
Course: Keto Bread
Cuisine: American
Keyword: blueberry, gluten free, Keto, Low Carb, walnut
Prep Time: 5 minutes
Cook Time: 32 minutes
Total Time: 37 minutes
Servings: 12 servings
Calories: 151kcal
Author: Lyndsay Baker

Ingredients

  • 6 Eggs
  • 1/2 Cup Cream Cheese
  • 1/3 Cup Vanilla Whey Protein Powder Low Carb
  • 1/3 Cup + 3 Tbsp Coconut Flour
  • 2 Tsp Baking Powder
  • 1 Cup Blueberries
  • 1 Cup Chopped Walnuts
  • 2 Tsp Granulated Sweetener

Instructions

  • Preheat oven to 350. Prepare a bread pan by covering the bottom and edges with parchment paper. Using 2 strips of parchment paper works best.
  • In a blender, blend the eggs and cream cheese. Add the protein powder, a 1/3 of a cup of the coconut flour and baking powder to the blender. Blend for 20 - 30 seconds. Blend in the remaining coconut flour.
  • Using a food processor, coarsely grind up the walnuts. Pour the batter into a bowl and gently stir in the sweetener, walnuts and blueberries. Spread the batter into the prepared parchment paper covered bread pan. Bake for 32- 35 minutes.

Nutrition

Calories: 151kcal | Carbohydrates: 6.3g | Protein: 7.5g | Fat: 11g | Fiber: 2.4g

 

NUTRITIONAL INFO

1 Batch of Keto Blueberry Walnut Bread = 12 Servings

Each Serving  or 1/12 of the Loaf =

151 Calories | 11 g Fat | 6.3 g Carbs | 2.4 g Fibre | 7.5 g Protein

3.9 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Keto Blueberry Walnut Bread recipe

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Low Carb & Keto Blueberry Walnut Bread, check out some of my other Keto Friendly Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Blueberry Walnut Bread

Keywords: Keto Blueberry Walnut Bread; Keto Blueberry Walnut Bread Recipe; Keto Walnut Bread Recipes; Recipes using walnuts; Easy Keto Dessert Recipes; Low Carb cake Recipes; Keto Holiday dessert recipes; Keto sweet recipes; keto treat recipes; keto cake; Keto Blueberry Recipes; Best Keto Cake Recipe; low carb walnut bread

Lemon Jello Dessert Bars

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These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that’s topped with Whipped Cream and Sugar Free Lemon Jello. It’s the Perfect Low Carb Family Friendly Dessert!!!

Lemon Jello Dessert Bars

How Do You Make Make Low Carb Lemon Jello Dessert Bars?

To make these delicious Keto Lemon Jello Dessert Bars:

Step 1: Start by preheating your oven to 325 F. Then in a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, lemon juice, vanilla and baking powder to the blender. Blend until fully combined.

Step 2: Then cover a 9″ x 12″ pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.

Step 3: In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.

Step 4: Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left) Pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.

Lemon Jello Dessert Bars

Get More Keto Dessert Recipes:

Lemon Jello Dessert Bars

Low Carb Lemon Jello Dessert Bars

This recipe for Keto Lemon Jello Dessert Bars takes a little longer to prepare than most of the recipes I’ve made. That’s only because the jello takes a bit to set, otherwise the preparation only takes a few minutes. The recipe is naturally gluten free and also uses sugar free jello instead of regular jello. If you prefer regular jello, just swap it out for the sugar free jello.

Looking for some delicious Keto Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.

Lemon Jello Dessert Bars

Recipe Notes:

– I used Three 11.2 g packages of Sugar Free Lemon Jello.

– The Sugar Free Jello can be replaced with 3 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 3 cups prepared whipped cream in place of the Whipping Cream and Cream Cheese.

– Use granulated sweetener or powdered sugar in place of the swerve if needed.

– This recipe makes 12 Lemon Jello Dessert Bars.

 

Lemon Jello Dessert Bars

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto & Low Carb Lemon Jello Dessert Bars. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Lemon Jello Dessert Bars

These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that's topped with Whipped Cream and Sugar Free Lemon Jello. It's the Perfect Low Carb Family Friendly Dessert for Summer!!!
5 from 2 votes
Print Pin Rate
Course: Low Carb Lemon Dessert
Cuisine: American
Keyword: Dessert, gluten free, Keto, lemon, Low Carb
Prep Time: 3 hours 10 minutes
Cook Time: 15 minutes
Total Time: 3 hours 25 minutes
Servings: 12 servings
Calories: 231kcal
Author: Lyndsay Baker

Ingredients

  • For the Low Carb Lemon Cake:
  • 6 Eggs
  • 1/2 Cup Cream Cheese
  • 3/4 + 2 Tbsp Cup Coconut Flour
  • 1/4 Cup Almond Flour
  • 1/4 Cup Powdered Sweetener Swerve
  • 1 Tsp Vanilla
  • 1 Tsp Baking Powder
  • 1/4 Cup Lemon Zest
  • 4 Tsp Lemon Juice
  • 1 Tsp melted Butter to grease the pan
  • For the Creamy Filling:
  • 1/2 Cup Cream Cheese
  • 2 Cup Whipping Cream
  • 1/2 Cup Powdered Sweetener Swerve
  • 2 Tbsp Lemon Juice
  • For the Lemon Jello Topping:
  • 3 Pkg. Sugar Free Lemon Jello
  • 2 1/2 Cups Boiling Water
  • 2 Cup Ice Cubes

Instructions

  • Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, vanilla, lemon juice, lemon zest and baking powder to the blender. Blend until fully combined.
  • Then cover a 9" x 12" pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan.Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.
  • In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.
  • Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left) Slowly pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.

Nutrition

Calories: 231kcal | Carbohydrates: 10.3g | Protein: 7.2g | Fat: 17.9g | Fiber: 5.3g

 

 

Nutritional Info

1 Serving or 1/12 of the Bars =

231 Calories | 17.9 g Fat | 10.3 g Carbs | 5.3 g Fibre | 7.2 g Protein

5 g Net Carbs per Slice

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

 >> Click Here To Pin This Recipe <<

Lemon Jello Dessert Bars

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto & Low Carb Lemon Jello Dessert Bars, check out some of my other Keto Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

 Lemon Jello Dessert Bars

Keywords: Lemon Jello Dessert Bars; Sugar Free Jello square Recipe; Keto Cake Recipes; Recipes using Jello; Easy Keto Dessert Recipes; Low Carb Cake Recipes; Keto Holiday dessert recipes; Keto mousse recipes; keto Jello recipes; keto lemon desserts; Jello bar recipes

Keto Blueberry Pecan Coffee Cake

by 12 Comments

This Keto Blueberry Pecan Coffee Cake has a moist cake bottom that’s topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It’s the perfect Keto Cake for Breakfast or Brunch on Mother’s Day, Showers or any other Special Occasions.

Keto Blueberry Pecan Coffee Cake

How to Make a Keto Blueberry Pecan Coffee Cake

To make this Keto Blueberry Pecan Coffee Cake you use a small mixing bowl to mix the cold butter with the coconut flour, swerve and cinnamon. I found squishing the butter between my fingers worked best. Once your dough is a nice cookie dough consistency, add in the pecans.

Keto Blueberry Pecan Coffee Cake

Mix until the nuts are mixed though, then set aside until later. Then use a blender to mix the eggs and sour cream until very well blended. Add the almond flour, 2/3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined

Keto Blueberry Pecan Coffee Cake

The batter should be thick. Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter.

Keto Blueberry Pecan Coffee Cake

Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean.

Keto Blueberry Pecan Coffee Cake

Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.

Keto Blueberry Pecan Coffee Cake

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Blueberry Pecan Coffee Cake

Keto Blueberry Pecan Coffee Cake

This Gluten Free & Keto Blueberry Pecan Coffee Cake recipe is one of my all time favourites. The cake is incredibly moist and can be whipped up in 1/2 hour or less. I used blueberries because they’re in season right now but you can use Strawberries or Raspberries instead if you prefer too.

Looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.

Keto Blueberry Pecan Coffee Cake

Recipe Notes:

  • Blueberries can be swapped out for Strawberries or Raspberries if desired. You can also swap out the pecans for walnuts or skip the nuts altogether.
  • When making the buttery streusel topping, it’s important try to keep the butter as cold as possible. Don’t over mix the butter and flour with your hands or the butter will get too soft. Mix it just until it clumps together.
  • I use a 9″ springform pan but an7″ or  8″ pan would also work well. You could also use a round or square cake pan instead but be sure to grease it extra or line it with parchment paper.
  • I used a ziplock bag to drizzle the icing. If you’re using a spoon, you might need to make it slightly runnier. Add an extra tbsp or two of heavy cream if needed.
  • Fresh or Frozen Blueberries can be used.
  • This recipe for Keto Blueberry Pecan Coffee Cake makes 12 servings.

Keto Blueberry Pecan Coffee Cake

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Keto Blueberry Pecan Coffee Cake

This Gluten Free & Keto Blueberry Pecan Coffee Cake has a moist cake bottom that's topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It's the perfect Keto Cake for Breakfast or Brunch on Mother's Day, Showers or any other Special Occasions.
4.88 from 8 votes
Print Pin Rate
Course: Keto Cake
Cuisine: American
Keyword: blueberry, Dessert, Keto, Low Carb
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 servings
Calories: 216kcal
Author: Lyndsay Baker

Ingredients

  • For the Coffee Cake:
  • 6 Eggs
  • 1/2 Cup Sour Cream
  • 1/3 Cup Almond Flour
  • 2/3 Cup + 2 Tbsp Coconut Flour
  • 1/4 Cup Powdered Sweetener Swerve
  • 1 Tsp Vanilla
  • 1 Tsp Baking Powder
  • For the Topping:
  • 1 Cup Blueberries
  • 1/3 Cup Coconut Flour
  • 3 Tbsp Swerve
  • 1/4 Cup Butter
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Pecans
  • For the
  • Frosting
  • :
  • 2 Tbsp Cream Cheese
  • 1/4 Cup Heavy Cream
  • 2 Tbsp Powdered Sweetener Swerve

Instructions

  • Preheat oven to 325 F. In a small mixing bowl, mix the cold butter with the coconut flour, swerve and cinnamon. (I found squishing the butter between my fingers worked best) Once your dough is a nice cookie dough consistency, add in the pecans. Mix until the nuts are mixed though, then set aside until later.
  • In a blender, mix the eggs and sour cream until very well blended. Add the almond flour, 2/ 3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick.
  • Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter. Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean.
  • Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.
  • This recipe for Keto Blueberry Pecan Coffee Cake makes 12 servings.

Nutrition

Calories: 216kcal | Carbohydrates: 10.1g | Protein: 6.3g | Fat: 17.1g | Fiber: 4.8g

 

Nutritional Info

1 Serving or 1/12 of the Cake =

216 Calories | 17.1 g Fat | 10.1 g Carbs | 4.8 g Fibre | 6.3 g Protein

(5.3 Net Carbs per Serving)

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Blueberry Pecan Coffee Cake, check out some of my other Keto Friendly Recipes Here:

 

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Blueberry Pecan Coffee Cake

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Keto Raspberry Cheese Turnovers

by 11 Comments

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat.  I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.

Keto Raspberry Cheese Turnovers

How To Make Easy Keto Raspberry Turnovers

To make these Tasty Keto Raspberry Cheese Turnovers, you preheat your oven to 375 F. Then Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then, bake the cheese slices, until the edges are golden brown approx. 3-4 mins.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

Use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth. Remove the cheese slices from the oven and let cool slightly. Then add 2 tsp of the cream cheese mixture to the corner of each of the cheese shells. Place 2 raspberries onto each of the turnovers.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

Fold the squares in half, into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto), is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

This recipe for Keto Raspberry Cheese Turnovers is one of my families favourite sweet treats. It’s so simple and easy to make, making it a winner in my books. We eat them cold but they can be served warm as well. I used powdered swerve, which I ordered from amazon. If you’re not able to use swerve, you can substitute it for any crystallized sweetener. An erythritol and stevia blend would be my second choice.

Are you looking for some more delicious Keto Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav is this Keto Dairy Free Chocolate Coconut Mousse. I love that it’s so easy and quick to make. Another one of our favourites, are these tasty Dairy Free Mini Keto Pumpkin Pies. They’re perfect for impressing brunch guests or for spoiling someone special.

Keto Raspberry Cheese Turnovers

Recipe Tips:

  • Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.
  • Flipping the cheese shells over before adding the filling makes them a bit prettier. Let them cool for a few seconds before flipping.
  • Small square piles of grated mozzarella cheese will work instead of the slices if needed.

 

Keto Raspberry Cheese Turnovers

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Raspberry Cheese Turnovers. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat. 
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, Keto, Low Carb
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 12 servings
Calories: 134kcal
Author: Lyndsay Baker

Ingredients

  • 12 Mozzarella Slices
  • 24 Raspberries
  • 1/2 Cup Cream Cheese
  • 3 Tbsp Heavy Cream
  • 1/4 Cup Powdered Swerve divided

Instructions

  • Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.
  • 2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.
  • 3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve. 
  • This recipe makes 12 Keto Raspberry Cheese Turnovers.

Nutrition

Calories: 134kcal

 

Keto Raspberry Cheese Turnovers

 

Nutritional Info

1 Batch of Keto Raspberry Cheese Turnovers = 12 Servings

1 Serving = 1 Turnover

134 Cal | 11.3 g Fat |  2.7 g Carbs  | 0.2 g Fibre |  0.5 g Sugar | 6 g Protein

2.5 g Net Carb

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Raspberry Cheese Turnovers

Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto Raspberry Cheese Turnover Recipe, check out some of my other Keto Friendly Recipes Here:

 

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto Raspberry Cheese Turnovers