Low Carb Cinnamon Apple Crumb Cake

This is a great coffee cake for anytime of the day! It is low carb, gluten free that is flavored with cinnamon, apples and chopped walnuts.

Ingredients

For the Cake

**  6 Tbsp butter

** 1/2 Cup Erythritol sweetener (use Swerve or Pyure)

** 2 eggs

** 1 tsp vanilla extract

** 1 tsp ground cinnamon

**  pinch of salt

** 1 cup Almond flour

** 1/3 cup coconut flour

** 2 tsp baking powder

** 1/4 tsp xanthan gum

** 1/2 cup unsweetened almond milk

For the apple streusel layer:

** 3 Tbsp butter

** 1 cup granny smith apples, peeled and chopped into 1/2 inch piees

** 1/4 cup Erythritol sweetener (I use Swerve or Pyure)

** 1 tsp ground cinnamon

** 3/4 cup almond flour

** 1/4 cup walnuts, chopped

** pinch of salt

Instructions

To make the cake layer:

1. Cream the butter and sweetnener together until smooth and fluffy.

2. Add the eggs one at a time, beating well after each, then add the vanilla extract.

3. In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, baking powder,             xanthan gum and salt and mix well.

4. Add the dry ingredients to the wet ingredients and mix.

5. Pour in the almond milk and mix until just blended.

6. Spread the batter into a greased 9x9 baking pan.

To make the apple streusel layer:

1.  Melt the butter in a medium skillet.

2. Add the apples, cinnamon and sweetener and cook for 2 minutes

3. Remove from the heat and stir in the almond flour, pinch of salt and chopped walnuts. Stir well           until crumbly dough forms.

4. Spoon the topping evenly over the cake batter and spread out.

5. Bake the cake in a 375 degree oven for 35 minutes.  If you find the topping getting too brown,             cover it loosely with parchment or aluminum foil for the final 10 minutes.

6. Remove from the oven and cool before slicing into 3 inch sqares.

7. Alternatively, you can bake these in 9 large muffin cups for about 20 minutes at 375 degrees (F) or     until a knife inserted in the center comes out clean.

Nutrition Information:

Serving size 3 x 3 square Calories: 306, Fat 28 g, Carbohydrates 5 g net, Protein 8

Low Carb Glazed Chocolate Chip Pumpkin Cookies

Pumpkin pie and cookies are long time favorite holiday treats. Why not combine the two? Your family will love these low carb soft glazed sugar free chocolate chip pumpkin cookies. They are a healthful treat that will look great on your holiday table.

Ingredients:

Cookies:

3/4 cup coconut flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon ground cloves

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup granular sugar equivalent sweetener

1 15oz can pumpkin puree

2 large eggs

1 teaspoon sugar-free vanilla extract

1 cup sugar free semi sweet chocolate chips

3/4 cup chopped pecans (see note)

Glaze:

1 oz cream cheese, softened

1/2 cup powdered confectioner sugar equivalent sweetener

2 teaspoons heavy cream (more or less for desired thickness)

dash sugar-free vanilla extract

NOTE: If you would like to omit the pecans, you will need to add additional coconut flour. An additional 1/4 to 1/3 cup of coconut flour should work, but add more if the dough feels too wet.

Preparation:

Combine flour, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and salt in medium mixing bowl. Set aside.

Beat butter and granular sweetener with electric mixer until smooth and creamy.

Blend in pumpkin, eggs, and vanilla extract.

Slowly add the dry mixture to the wet mixture until well combined.

Stir in the chocolate chips and nuts (if using).

Drop by rounded tablespoon scoops onto greased cookie sheet or silicone baking mat.

Bake at 350 °F for 10 to 15 minutes or until cookies have lightly browned. Cool slightly then remove and allow to cool completely on wire racks.

Mix all glaze ingredients in small bowl to desired thickness.

Drizzle or spread glaze over cooled cookies.

Serves: Makes 64 Cookies

If you would like to omit the pecans, you will need to add additional coconut flour. An additional 1/4 to 1/3 cup of coconut flour should work, but add more if the dough feels to wet.

Nutrition Info: Per cookie: 63 calories, 5.6g fat, 58mg sodium, 2.2g carb, 1.4g fiber, 0.8g net carb, 1.0g protein, 6.3g erythritol*

*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 6.3 g per cookie.

Keto Key Lime Cheesecake

Keto Key Lime Cheesecake

This cheesecake perfectly balances the richness of cream cheese with the tart acidity of key limes.

By Shelia Hall

Crosby Body Health

Preheat oven to 350 degrees F.

Ingredients

Pie Crust

1 3/4 cups of Almond Flour Meal

1 cup of Swerve or alternate sweetener

5 tablespoons of Butter (Kerrygold)

In a Medium size bowl melt your butter in microwave.  Add almond flour meal and swerve.  Mix well until well blended (crumbly like)

Place parchment paper in your spring form pan.  Spray parchment paper with Spray oil.  Place Pie crust ingredients in pan and spread out evenly and press firmly.  Place in oven and bake for 10 to 12 minutes.

Cheesecake ingredients

3 - 8 ounce full fat cream cheese room temperature

1 cup of confectionate Swerve

1 teaspoon of vanilla extract

6 tablespoons key lime juice

3 eggs

2 tablespoons sour cream

In a large mixing bowl, combine cream cheese and sugar, beating until just smooth.

Add vanilla and key lime juice and beat til just combined.

Crack eggs into a measuring cup and lightly beat with a fork. Then add them to the cheesecake mixture, beating them in until just combined.

Gently mix in sour cream.

Pour mixture into prepared crust. (If desired wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish filled about 1/2 of the way with water.  This "water bath" method prevents cracking.)

Bake at 350 Degree F. for about 40 - 45 minutes (cheesecake should still jiggle a little in center). Turn off oven, crack open the door and leave cheesecake inside undisturbed for 30 minutes.

Remove cheesecake from oven and cool to room temperature on wire rack.

Refrigerate several hours before serving.

Garnish with Heavy Whipping Cream Icing and Lime wedges.