Thanksgiving

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Keto Pumpkin Spice Coffee Cake

5.0 from 1 reviews

Keto Pumpkin Spice Coffee Cake

Low Carb Sour Cream and Chive Crackers

Prep time

5 mins

Cook time

32 mins

Total time

37 mins

This Keto Pumpkin Spice Coffee Cake is a Super Moist Pumpkin Cake that’s topped with a Delicious Pumpkin Spice Streusel Topping. It's the Perfect Homemade Low Carb Sweet Treat to have with your Morning Coffee or to Serve as Dessert!

Author: Lyndsay Baker

Recipe type: Keto Pumpkin Spice Recipe

Cuisine: American

Serves: 12 servings

Ingredients

For the Coffee Cake:
6 Eggs
¾ Cup Pumpkin Puree
½ Cup Melted Butter
¾ Cup Coconut Flour
½ Cup Brown Sugar Substitute (swerve)
¾ Tsp Cinnamon
½ Tsp Nutmeg
⅛ Tsp Ginger
1 Tsp Vanilla
1 Tsp Baking Powder
For the Topping:
⅓ Cup Coconut Flour
¼ Cup Brown Sugar Substitute (swerve)
¼ Cup Butter (cold)
½ Tsp Cinnamon
⅛ Tsp Nutmeg
⅛ Tsp Ginger
For the
Frosting
:
2 Tbsp Cream Cheese
¼ 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, brown sugar swerve, cinnamon, nutmeg and ginger. (I found squishing the butter between my fingers worked best) Once mixed though, set aside until later.
In a blender, mix the eggs, pumpkin puree and melted butter until very well blended. Then, use a large mixing bowl to mix the coconut flour, sweetener, vanilla, cinnamon, nutmeg, ginger and baking powder. Add in the egg and pumpkin mixture and mix until fully combined.
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. Sprinkle the crumble mixture on top of the cake batter. Then bake for 32 - 35 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 cooled coffee cake.
This recipe for Keto Pumpkin Spice Coffee Cake makes 12 servings.

Keto Sausage Rolls

December 2, 2018 by officially gluten free 17 Comments

Keto Sausage Rolls

These Delicious Homemade Gluten Free & Keto Sausage Rolls are Perfect for Holiday Entertaining. They make a Wonderful Appetizer, Lunch, Brunch or Snack. They’re Made with Low Carb Fathead Dough. Which is an Easy to Make Mozzarella Cheese Based Dough, that’s so Versatile. If you haven’t Tried Fathead Dough yet, You’ve been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Keto Sour Cream and Chive Cackers or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

To make these Delicious Keto Sausage Rolls, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and 2 of the eggs to the cheese mixture. Mix until well combined. Then, in a large bowl, mix the raw sausage (removed from the casings) with the minced onion and celery. Add the onion and garlic powder and salt and pepper. Mix thoroughly.

Along one side of a long piece of parchment paper, spread the dough into a long tube (approx 20 “). Fold the parchment paper in half over the dough tube. Use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.

Once you have a nice long rectangle, spread the sausage mixture evenly along one side of it. Leave about an inch to seal the dough. Then brush the edge with beaten egg. Use the parchment paper to flip tho dough over the line of sausage. Press the dough gently together until sealed.

Divide the sausage rolls into 10, 2″ sections, then use a knife to cut the rolls. Place the rolls on their side (dough down) on a parchment paper lined baking pan. Poke each of the rolls with a knife, then generously brush with the remaining beaten egg. Bake for 25 -30 minutes.

Keto Sausage Rolls

These Keto Sausage Rolls are really easy to make. They can be served either hot or cold and can be made with many variations. I used sausage links and removed the meat from the casings but you can buy ground sausage that’s not in the casings. You can also use ground pork or even ground chicken instead.

If you haven’t heard of The ketogenic diet (often called keto), it’s 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.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Sausage Rolls

Ingredients

For The Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

3 Eggs, divided

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

For the Sausage Filling:

1 lb Ground Sausage

1/4 Cup Pork Rinds (crushed)

1/4 Cup Minced White Onion

1/4 Cup Minced Celery

1 Tsp Onion Powder

1 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Tsp Pepper

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and 2 of the eggs to the cheese mixture. Mix until well combined.

2. In a large bowl, mix the raw sausage (removed from the casings) with the minced onion and celery. Add the crushed pork rinds, onion and garlic powder and salt and pepper. Mix thoroughly.

3. Along one side of a long piece of parchment paper, spread the dough into a long tube (approx 20 “). Fold the parchment paper in half over the dough tube. Use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.

4. Once you have a nice long rectangle, spread the sausage mixture evenly along one side of it. Leave about an inch to seal the dough. Then brush the edge with beaten egg. Use the parchment paper to flip tho dough over the line of sausage. Press the dough gently together until sealed.

5. Divide the sausage rolls into 10, 2” sections, then use a knife to cut the rolls. Place the rolls on their side (dough down) on a parchment paper lined baking pan. Poke each of the rolls with a knife, then generously brush with the remaining beaten egg. Bake for 25 -30 minutes.

Recipe Notes:

– To keep the sausage rolls from getting soggy, I switched out the greasy piece of parchment paper for a fresh piece half way through baking. (I had a second pan ready to go)

– For the last few minute of baking, I turned my oven to broil. Then turned the rolls on their sides to brown the edges a bit more. When doing this step, make sure to watch them very closely.

This Recipe Makes 10 Keto Sausage Rolls.

Nutritional Info – 1 Batch of Keto Sausage Rolls = 10 Servings | 1 Serving/ 1 Roll =

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If you liked this recipe for Keto Sausage Rolls, Then you may also like these recipes:

Keto Chicken Quesadilla

Fathead Pumpkin Cinnamon Rolls

Jalapeño Bacon Bombs

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Keto Sausage Rolls

5.0 from 3 reviews

Keto Sausage Rolls

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Keto Sausage Recipe

Cuisine: British, Australian, American

Serves: 10 Rolls

Ingredients

For The Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
3 Eggs, divided
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
For the Sausage Filling:
1 lb Ground Sausage
¼ Cup Pork Rinds (crushed)
¼ Cup Minced White Onion
¼ Cup Minced Celery
1 Tsp Onion Powder
1 Tsp Garlic Powder
½ Tsp Salt
½ Tsp Pepper

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and 2 of the eggs to the cheese mixture. Mix until well combined.
In a large bowl, mix the raw sausage (removed from the casings) with the minced onion and celery. Add the crushed pork rinds, onion and garlic powder and salt and pepper. Mix thoroughly.
Along one side of a long piece of parchment paper, spread the dough into a long tube (approx 20 "). Fold the parchment paper in half over the dough tube. Use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.
Once you have a nice long rectangle, spread the sausage mixture evenly along one side of it. Leave about an inch to seal the dough. Then brush the edge with beaten egg. Use the parchment paper to flip tho dough over the line of sausage. Press the dough gently together until sealed.
Divide the sausage rolls into 10, 2" sections, then use a knife to cut the rolls. Place the rolls on their side (dough down) on a parchment paper lined baking pan. Poke each of the rolls with a knife, then generously brush with the remaining beaten egg. Bake for 25 -30 minutes.
Recipe Notes:
- To keep the sausage rolls from getting soggy, I switched out the greasy piece of parchment paper for a fresh piece half way through baking.
- For the last few minute of baking I turned my oven to broil, then turned the rolls on their sides to brown the edges a bit more. When doing this step, make sure to watch them very closely.
This Recipe Makes 10 Keto Sausage Rolls.

Fathead Pumpkin Pie Bars

November 20, 2018 by officially gluten free 4 Comments

Fathead Pumpkin Pie Bars

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars can be Whipped up in Under 1/2 an Hour. They’re Just Tasty as Traditional Pumpkin Pie but Take A Lot Less Effort to Make. They’re So Delicious, Even Your Non Keto Dinner Guests Will Ask For the Recipe!

How to MAKE Fathead Pumpkin Pie Bars

To make these delicious Fathead Pumpkin Pie Bars, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Then, remove from the heat and stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture.

Then mix until well combined. Next, melt the butter then grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and up the slightly up the sides of your pan. (only an inch or two up) Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

WHAT IS THE KETOGENIC DIET?

Fathead Pumpkin Pie Bars

These Fathead Pumpkin Pie Bars are So Easy To Make and They Taste Amazing!!!! Fathead Dough is Much Easier to Make Than Pie Crust and Tastes Just as Good. Have You Tried it Yet? If Not, You’ve Been Missing Out! It’s Awesome!!! It’s a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust , Fathead Sour Cream and Chive Crackers or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls. They’re the Perfect Low Carb Sweet Treat for Pumpkin Season.

DON’T MISS ANY NEW RECIPES:

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Fathead Pumpkin Pie Bars

“These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars can be Whipped up in Under 1/2 an Hour. They’re Just Tasty as Traditional Pumpkin Pie but Take A Lot Less Effort to Make. They’re So Delicious, Even Your Non Keto Dinner Guests Will Ask For the Recipe!”

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

1 Egg

3 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

For The Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Sweetener (divided)

1 Tsp Cinnamon

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tbsp Butter (to grease the pan)

Directions

1. Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.

2. Melt the butter then use it to grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.

3. In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

This Recipe Makes 9 Fathead Pumpkin Pie Bars.

Recipe Notes:

– Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

– Serve with Low Carb Whipped Cream.

Nutritional Info

1 Batch of Fathead Pumpkin Pie Bars = 9 Servings

1 Serving / 1 Bar =

5.1 g Net Carbs

Other Keto Friendly/Low Carb Recipes:

If you Love this Keto Fathead Pumpkin Pie Bars Recipe, check out some of my other Keto Friendly Recipes Here:

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Fathead Pumpkin Pie Bars

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars are Made with a Delicious Low Carb Fathead Dough.

Author: Lyndsay Baker

Recipe type: Keto Pumkin Dessert

Cuisine: American

Serves: 9 Bars

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
1 Egg
3 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
(I used this one)
1 Tsp Cinnamon
For The Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
2 Tbsp Sweetener (divided)
1 Tsp Cinnamon
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)

Instructions

Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.
Melt the butter then use it to grease the sides and bottom of a square baking pan. Press ⅔ of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.
In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix ½ Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

Cheesy Keto Garlic Rolls

November 14, 2018 by officially gluten free Leave a Comment

Cheesy Keto Garlic Rolls

Impress Your Dinner Guests This Thanksgiving with These Soft and Fluffy Cheesy Keto Garlic Rolls. They’re The Perfect Gluten Free & Low Carb Dinner Roll for The Holidays. They Taste Just Like Traditional Garlic Butter Dinner Rolls But are Made With Low Carb Fathead Dough. Which is an an Easy To Make Mozzarella Cheese Based Dough, That’s So Versatile. The Best Part Is, It Tastes Like Real Bread! If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Keto Sour Cream and Chive Cackers or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

To make these Cheesy Keto Garlic Rolls, melt 2 cups of the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, 1 tsp of the garlic powder and egg to the cheese mixture. Mix until well combined.

In a small frying pan or in the microwave, melt the butter with the minced garlic, garlic powder and the chopped parsley. Then generously brush the bottom and sides of a muffin tin. Divide the dough into 36 small balls. ( I made 6 balls then divided each of them into 6) Gently press 3 of the balls into each of the buttered muffin pan spots. Drizzle each of the rolls with the remaining garlic butter. Bake for approximately 10 minutes. Remove from the oven then sprinkle with the remaining 1/2 cup of shredded mozzarella cheese. Bake for another 2-3 minutes or until the cheese is melted.

Cheesy Keto Garlic Rolls

These No Yeast Low Carb Cheesy Keto Garlic Rolls are really quick and easy to make. They can be whipped up in under 1/2 an hour and are tasty enough to serve to your non keto dinner guests. I chose to make my rolls cloverleaf style but you could make round rolls instead by dividing the dough into 12 balls instead of 36. If you do decide to make your rolls cloverleaf style, you should start by dividing the dough into 6 balls. Then divide each of those balls into 3, then 3 more. The balls will be quite small, about 1 inch. For larger dinner rolls divide the dough into 18 smaller balls and make 6 Cloverleaf rolls instead of 12.

Haven’t heard of The ketogenic diet (often called keto)? It’s 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.

Cheesy Keto Garlic Rolls

Ingredients

2 1/2 Cups Mozzarella Cheese (divided)

3 Tbsp Cream Cheese

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1/8 Cup Butter

4 Cloves Garlic

1 Tbsp Parsley

2 Tsp Garlic Powder (divided)

Directions

1. Pre Heat oven to 400 F. Melt 2 cups of the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, 1 tsp of the garlic powder and egg to the cheese mixture. Mix until well combined.

2. In a small frying pan or in the microwave, melt the butter with the minced garlic, 1 tsp of the garlic powder and the chopped parsley. Then generously brush the bottom and sides of a muffin tin. Divide the dough into 36 small balls. ( I made 6 balls then divided each of them into 6)

3. Gently press 3 of the balls into each of the buttered muffin pan spots. Drizzle each of the rolls with the remaining garlic butter. Bake for approximately 10 minutes or until browned. Remove from the oven then sprinkle with the remaining 1/2 cup of shredded mozzarella cheese. Bake for another 2-3 minutes or until the cheese is melted.

This recipe makes 12 Cheesy Keto Garlic Rolls.

Nutritional Info – 1 Batch of Fathead Garlic Butter Rolls = 12 Servings | Each Serving = 1 Dinner Roll

94 Calories | 7.4 g Fat | 3 g Carbs | 1.4 g Fibre | 5.1 g Protein

Low Carb Pumpkin Cinnamon Rolls

If you liked this recipe for Cheesy Keto Garlic Rolls, Then you may also like these recipes:

Keto Fathead Stuffing

Keto Sour Cream and Chive Crackers

Jalapeños Bacon Bombs

Let’s Connect on Social Media

Cheesy Keto Garlic Rolls

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Impress Your Dinner Guests this Thanksgiving with these Soft, Fluffy and Buttery Gluten Free Cheesy Keto Garlic Rolls.

Author: Lyndsay Baker

Recipe type: Keto Dinner Rolls

Cuisine: American

Serves: 12 Rolls

Ingredients

2½ Cups Mozzarella Cheese (divided)
3 Tbsp Cream Cheese
1 Egg
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
⅛ Cup Butter
4 Cloves Garlic
1 Tbsp Parsley
2 Tsp Garlic Powder (Divided)

Instructions

Pre Heat oven to 400 F. Melt 2 cups of the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, 1 tsp of the garlic powder and egg to the cheese mixture. Mix until well combined.
In a small frying pan or in the microwave, melt the butter with the minced garlic, 1 tsp of garlic powder and the chopped parsley. Then generously brush the bottom and sides of a muffin tin. Divide the dough into 36 small balls. ( I made 6 balls then divided each of them into 6)
Gently press 3 of the balls into each of the buttered Muffin Pan spots. Drizzle each of the rolls with the remaining garlic butter. Bake for approximately 10 minutes. Remove from the oven then sprinkle with the remaining ½ cup of shredded mozzarella cheese. Bake for another 2-3 minutes or until the cheese is melted.
This recipe makes 12 Cheesy Keto Garlic Rolls.

Keto Fathead Stuffing

September 29, 2018 by officially gluten free 5 Comments

Keto Fathead Stuffing

This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!! It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

How to Keto Stuffing

To make this delicious keto fathead stuffing, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake the low carb stuffing for 10 minutes.

Remove the keto stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

Keto Fathead Stuffing

This Keto Fathead Stuffing tastes just like traditional stuffing. The dough is really easy to make and can be thrown together in a few minutes. It’s so Good… You’d Never Even Know it’s Low Carb Stuffing. I like to serve my Keto Stuffing with a side of Cauliflower Mash, Steamed Low Carb Veggies, Keto Gravy and of Course a Delicious Roast Turkey or Chicken. I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side. This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Fathead Stuffing. 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 Fathead Stuffing

“This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!! It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile.”

Ingredients

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

2 Tsp Butter

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/2 Tsp Basil

1/4 Cup White Onion, Minced

1/4 Cup Celery, Minced

3/4 Cup Roast Drippings or Broth (divided)

Salt and Pepper (to taste)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake for 10 minutes.

3. Remove the Keto Stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

This Keto Fathead Stuffing Recipe Serves 6 people.

Recipe Notes:

– I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side. This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

Nutritional Info

1 Batch of Keto Fathead Stuffing makes 6 Servings

Each Serving =

270 Calories | 20.2 g Fat | 8.1 g Carbs | 4.1 g Fibre | 16.4 g Protein

4 g Net Carbs

Other Keto Friendly/Low Carb Recipes:

If you Love this Keto Fathead Stuffing Recipe, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Keto Fathead Stuffing

5.0 from 1 reviews

Keto Fathead Stuffing

Keto Snickerdoodle Woopie Pies

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Keto Holiday Stuffing

Cuisine: American

Serves: serves 4

Ingredients

For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
2 Tsp Butter
¼ Tsp Garlic Powder
¼ Tsp Onion Powder
½ Tsp Basil
¼ Cup White Onion, Minced
¼ Cup Celery, Minced
¾ Cup Roast Drippings or Broth (divided)

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake 10 minutes.
Remove from the oven, then cut into small ½ inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add ½ a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 - 15 minutes, stirring a few more times throughout.
This Keto Fathead Stuffing Recipe Serves 4 people.

Keto Pumpkin Cinnamon Rolls

September 4, 2018 by officially gluten free 5 Comments

Keto Pumpkin Cinnamon Rolls

These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season.

All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture, then mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle.

Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.

Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Keto Pumpkin Cinnamon Rolls

If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto! The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.

Keto Pumpkin Cinnamon Rolls

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

2 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tsp Butter (to grease the pan)

For the Frosting: (Optional)

4 Tbsp Cream Cheese

2 Tbsp Heavy Whipping Cream

2 Tsp Sweetener (I used this one)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

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If you liked this recipe for Keto Pumpkin Cinnamon Rolls, Then you may also like these recipes:

Keto Fathead Stuffing

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Keto Pumpkin Cinnamon Rolls

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Pumpkin Dessert

Cuisine: American

Serves: 9 Rolls

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
2 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
1 Tsp Cinnamon
For The Fat Head Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)
For the Frosting: (Optional)
4 Tbsp Cream Cheese
2 Tbsp Heavy Whipping Cream
2 Tsp Sweetener

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Easy Keto Mushroom Gravy

August 24, 2018 by officially gluten free 1 Comment

Easy Keto Mushroom Gravy

This Easy Keto Mushroom Gravy is a Flavourful Gravy That Requires Only a Few Simple Ingredients. It Can Be thrown Together in Under 30 Minutes and is a Perfect Addition to Your Roast Beef of Turkey Dinner. It Also Makes an Amazing Low Carb Jicama Fries With Gravy or Jicama Poutine and Goes Perfectly with Low Carb Meat Loaf.

To make the Easy Keto Mushroom Gravy, start by frying the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper. If using salted beef broth you may not need to add any more salt.

Easy Keto Mushroom Gravy

This Easy Keto Mushroom Gravy Recipe can be made with Chicken or Turkey Broth instead of Beef, making it perfect for Thanksgiving or Christmas Dinners. The Recipe Requires a Food Processor or Blender to make and Can Be thrown Together in Under 30 Minutes. If you like a Chucky Mushroom Gravy, then leave a 1/4 cup of the browned Mushrooms aside until after the gravy’s blended. Then add them back into the pan before bringing back to a boil.

Easy Keto Mushroom Gravy

Ingredients

1/4 of a White Onion

2 Cups Sliced Mushrooms

3 Tbsp Butter

1 Clove Garlic

2 Cups Beef Broth

1 Tbsp Balsamic Vinegar (optional)

1 Tbsp Heavy Cream

Salt and Pepper (to Taste)

Directions

1. In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.

2. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.

Note: If using salted beef broth you may not need to add any more salt.

Keto Buffalo Chicken Taquitos

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Easy Keto Mushroom Gravy

5.0 from 1 reviews

Easy Keto Mushroom Gravy

Gluten Free Butter Pie Crust

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Keto Gravy

Cuisine: American

Serves: 1 batch

Ingredients

¼ of a White Onion
2 Cups Sliced Mushrooms
3 Tbsp Butter
1 Clove Garlic
2 Cups Beef Broth
1 Tbsp Balsamic Vinegar (optional)
1 Tbsp Heavy Cream
Salt and Pepper (to Taste)

Instructions

In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.
Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.
Note: If using salted beef broth you may not need to add any more salt.

8 Amazing Gluten Free Dessert Recipes For The Holidays

December 21, 2017 by officially gluten free Leave a Comment

8 Amazing Gluten Free Dessert Recipes For The Holidays

Christmas can be a tough time of year if you’re Gluten Free but it doesn’t have to be. If you’re not having Christmas Dinner at home, you may want to consider bringing a couple of Gluten Free Side Dishes and or Desserts along with you. It can really help make your dinner less dreadful. I still remember my first Christmas after going Gluten Free. I could have cried at the thought of missing out on all the delicious things I had grown accustomed to eating. I also remember how much it helped having those few things that I could eat. That’s why I put together this list. I hope it helps make your Holiday Season a little easier.

8 Amazing Gluten Free Dessert Recipes For The Holidays

Here’s my list . Enjoy!

1.Blueberry Cheesecake Tarts

These Gluten Free Blueberry Cheesecake Tarts are made with a melt in your mouth Shortbread Cookie Tart, that’s filled to the brim with Blueberry Pie Filling. Then they’re topped with an irresistibly light and fluffy No Bake Cheesecake Topping.

2. Oven Baked Apple Fritters

You won’t believe how easy this Baked Apple Fritters Gluten Free recipe is. It uses a simple Gluten Free Tea Biscuit Dough and Canned Apple Pie Filling. The recipe can be thrown together in half an hour.

3. Cookie Crumble Apple Pie

This Gluten Free Cookie Crumble Apple Pie is the perfect dessert for the holidays. The Crust is Light and Flaky and the Cookie Crumble is a perfect match for the Brown Sugar and Cinnamon Apple Pie Filling.

4. Tea Biscuit Cinnamon Rolls

These delicious Gluten Free Tea Biscuits Cinnamon Rolls are quick and easy to make. They’re topped off with a light drizzle of delicious Cream Cheese Icing. They’re perfect for Christmas Morning.

5. Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is perfect for the Creamy Pumpkin Filling.

6. Marshmallow Peppermint Patties

These chewy Gluten Free Marshmallow Peppermint Patties are easy to make and taste amazing. They’re great for Holiday parties, or just spoiling the family.

7. Butter Tarts

These Gluten Free Butter Tarts don’t disappoint. The Light and Flaky Butter Crust is perfect for the Sweet Buttery, Butter Tart Filling. They’re seriously addictive.

8. Gingerbread Cookies

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting.

Happy Holidays xo

If you liked these 8 Amazing Gluten Free Dessert Recipes For The Holidays, then you may also like these recipes:

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Gluten Free Butter Pie Crust

October 4, 2017 by officially gluten free 4 Comments

Gluten Free Butter Pie Crust

In my early 20’s, I was known for my delicious pies. My roommates would help me make one for all the dinner parties and potlucks, that we went to. We would show up, so proud with the most gorgeous 5 lb Apple Pie you’ve ever seen. Everyone always raved about it. One roommate liked it so much that he once took the pie out of the oven half cooked, cut a slice and then returned it to the oven to finished cooking.

Since going Gluten Free I’ve Struggled to achieve the Perfect Gluten Free Pie Crust. It was always either to crumbly but tasted amazing or it was to hard and hardly edible. I’m overjoyed to tell you that, through a whole lot of trial and error. I’ve made a Gluten Free Pie Crust that is both Flaky and Delicious.

Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. 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.

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 when you 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.

Gluten Free Butter Pie Crust

This Gluten Free Butter Pie Crust is a perfect match for Sweet Pumpkin Pie or a Savory Quiche. It makes a wonderful apple pie and is even pliable enough to make a fancy weaved top. If you’re looking for a delicious Gluten Free Pie Recipe for this 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.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

Gluten Free Butter Pie Crust

Ingredients

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

Directions

1.Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)

2. 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. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

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.

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.

5. Bake as Pie Recipe Directs – Need a Recipe? I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pie and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

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.

If you liked this recipe for Gluten Free Butter Pie Crust, you may also like these recipes for:

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Gluten Free Butter Pie Crust