Apple Cake

     Most people would say the best time for Apples is Fall, but what do "they" know...I think the best time is anytime you can get your hands on a Fuji.  This simple Apple Cake whips together in a breeze, and is so filled with beauty (...and Apples).  Each of the six pieces are only 217 calories, 24g carbs, 2.8g fiber, 16g sugar alcohol, 5.2g net carbs, 5.3g protein and  18.2g fat, macros do not include topping.  So the next time you are in the mood to impress all your friends with your creativity, give this a try regardless the season.  :)

Ingredients for six servings~
1/4 cup/4 Tablespoons Butter, softened to room temperature
1/2 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1 Extra Large Egg, room temperature
8oz Fuji Apple (sub with favorite), cut in half~grind 4oz into Applesauce and finely slice the other 4oz
1 cup Almond Flour
1 heaping teaspoon Baking Powder
Heavy dash Cinnamon
Dash Vanilla

     Beat Butter and Monk Fruit til well blended, beat in Egg, add in 4oz Applesauce til thoroughly combined, then incorporate the Almond Flour.  Lastly add in Baking Powder, Cinnamon and Vanilla.  Spray the inside of a 8'' Spring Form pan and cover the bottom with parchment paper, pour in batter and arrange the Apple slices around perimeter, bake at 350 for 40 minutes or til middle is set.  Garnish with desired toppings.  Enjoy  :)

Keto Pumpkin Mug Cake

     Who cares what's in the center of a Tootsie Roll Pop when you have this to focus on.  Anna at baconbutterbourbon.com (IG @baconbutterbourbon) is a Goddess of creations, this is a spin off of her masterpiece.  This entire decadence was 421 calories, 48.3g carbs, 6.6g fiber, 39g sugar alcohol, 2.7g net carbs, 11g protein and 38g fat.  The hardest part will be deciding if to share, or not to share, ...that is the question ...but is it really a question ...really!?

Ingredients for one (...or two) servings~
1 Tablespoon Butter, softened to room temperature
2 Tablespoons Swerve Brown Sugar, plus extra for garnish
1 Extra Large Egg, room temperature
2 Tablespoons Pumpkin
1 Tablespoon Almond Flour
1/2 teaspoon Baking Powder
Dash Pumpkin Spice, sub with Cinnamon
Dash Vanilla
- - - - - - - - - - - -
1oz/2 Tablespoons Cream Cheese, softened to room temperature
1 teaspoon Butter, softened to room temperature
1 Tablespoon Swerve Confectioners Erythritol
- - - - - - - - - - - -
1 Tablespoon (30 Chips) Lily's Semi-Sweet Chocolate Chips, sub with Dark or Milk Chocolate

     Add first set of ingredients to bowl, beat with mixer til well combined, pour into greased ramekin, or I used a 2 cup Rubbermaid container coated with cooking spray.  Microwave for 80-90 seconds, let cool, cut top inner square/circle gently, making sure not to cut all the way thru to the bottom, remove most of cake except for a top thin layer.  Meanwhile, mix second set of ingredients til smooth, add to well in cake and replace the lid on top.  Chill to set if middle is soft.  Lastly, melt chocolate in microwave in baggie, snip the corner and drizzle over cake, garnish with extra Swerve Brown Sugar if desired.  Enjoy  :)

Pumpkin Chaffle

     Chaffle=Cheese + Waffle.  You don't have to be a math whiz to understand and appreciate this equation.  These are all the craze right now, so get your mini waffle maker before they are gone gone gone...just like the Popeye's Chicken Sandwich.  There are so many versions of the new phenomenon, the options are only limited by your imagination.  Try my Pumpkin Chaffle and see if you love this stack of deliciousness.  Each Chaffle is only 110 calories, 6.5 carbs, .5g fiber, 5g sugar alcohol, 1net carb, 9.6g protein, and 6.9g fat, (macros don't include toppings).  Top as desired and enjoy for Fall, or all year round!

Ingredients for a 5 stack of Pumpkin Chaffles~
2 Extra Large Eggs~room temperature
1/4 cup Pumpkin
1 Tablespoon Almond Flour
2 Tablespoons Lakanto Monk Fruit~use code Paige20 at checkout for discount
2 teaspoons Pumpkin Spice (sub with Cinnamon)
Dash Vanilla
3/4 cup shredded Mozzarella
1/4 cup shredded Cheddar (sub with Mozzarella)

     Add ingredients to bowl and stir til well blended.  After heating appropriately, spray mini waffle maker with cooking spray and add 1/4 cup batter to griddle, close the lid for 4 minutes til finished cooking, remove and repeat 4 more times.  Garnish as desired.  Enjoy  :)

Keto Pumpkin Muffins

     These Keto Pumpkin Muffins are not just for Fall, once you add Chocolate Chips any day of the year is full game.  Each of these 9 muffins are only 197 calories, 22g carbs, 5.2g fiber, 13.3g sugar alcohol, 3.5g net carbs, 5.2g protein and 16.3g fat.  Have them for breakfast, a snack or dessert, ...just make sure you have them.  :)

Ingredients for 9 Muffins~
1/4 cup/4 Tablespoon Butter, softened to room temperature
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
2 Extra Large Egg, room temperature
1/2 cup Pumpkin
1 cup Almond Flour
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice
Dash Vanilla
1/2 cup Lily's Chocolate Chips, use favorite flavor

     Add all ingredients except Chips to bowl, beat with mixer til well blended, then stir in Chips.  Drop by 1/4 cup in silpat lined muffin tin, bake at 350 for 22-25 minutes or til set.  Enjoy  :)

Eggplant Pizza Medallions

     Pizza much!?  You've heard of Cauliflower Crust, Fat Head Dough, and now Eggplant Medallions.  These are so easy, you will be singing Mama Mia in no time at all.  If Eggplant isn't yo' thang', try Zucchini instead.  Not matter, just give this fun one a try!

Ingredients for Medallions~
Eggplant
Salt
Olive Oil
Pasta Sauce
Cheese
Desired Toppings

     Trim ends off Eggplant, slice into evenly thick slices, approximately 3/4 inch, salt each side, rest on paper towels 30 minutes, wipe off excess salt and rub both sides with Olive Oil, bake at 375 for 25 minutes.  Add Sauce, Cheese and desired toppings, return to oven 5 more minutes or til Cheese has melted.  Enjoy  :)

Keto Zucchini Ziti

     If you are hankering for a savory "sumthin sumthin", then Keto Zucchini Ziti takes the cake...errr, the pasta, (Zucchini can transform into anything).  This one hits all the high notes.  Each of the 8 servings are only 462 calories, 11.9g carbs, 2g fiber, 9.9g net carbs (if you want to reduce the carbs then you can reduce the Sauce, or reduce the serving size), 39g protein and 31g fat.  Serve with steamed Broccoli and a side Green Salad and you have a perfect meal on your hands.  :)

Ingredients for 8 servings~
1 pound 85% lean ground Beef
1 pound ground Chicken (sub with additional Beef, Turkey or Pork)
1 small diced Onion
1 chopped Garlic
Dash Cayenne
Salt to taste
2 medium sliced and halved Zucchini
25oz San Marzano Pasta Sauce (sub with favorite)
2 Extra Large Eggs
2 cups Cottage Cheese
2 cups shredded Mozzarella
1/2 cup Parmesan

     Add Beef, Chicken, Onion, Garlic, Cayenne and Salt til cooked thru, then add Zucchini til softened, drain very well as Zucchini produces a lot of liquid (this is your Pasta replacement), then stir in Sauce.  Meanwhile, stir together Eggs, Cottage Cheese and Mozzarella.  Spray a casserole dish with cooking spray, add half meat mixture to bottom, top with half cheese mixture, repeat and top with Parmesan.  Bake at 350 for 35-40 minutes, or til golden brown.  Garnish with Green Onions or Parsley if desired.  Enjoy  :)

Crockpot Black Beans

     On my latest Segment, my host, Annette talked about how she makes homemade Beans in the Crockpot.  I knew that was something I wanted to try.  If you have ever tasted Beans from scratch vs canned you will be amazed at the difference, they are simply unbelievable.  And her method was so easy, you have no reason not to give it a whirl.  Not to mention, Black Beans are a great source of fiber, along with a high plant based protein.  I can't wait for you to try these and let me know what you think!

Ingredients~
1 cup Black Beans, rinsed and drained (sub with favorite Bean, especially Pinto Beans)
4 cups Water
4 teaspoons Chicken Bouillon
4 Tablespoons chopped Garlic
1 large chopped Onion
Spices as desired

     Add all ingredients to a Crockpot, I line mine with a disposable liner, and cook on high for 5-6 hours, mine were done at about 5.5 hours.  Eat as a side dish, or add to Salads, Tacos, Burritos, Soups or Chili.  If you use the Pinto Beans, you can use your mixer to blend to refried Beans.  Should yield about 4 cups or more.  You will not believe the difference in home made vs canned.  Enjoy  :)