MAPLE FROSTED PUMPKIN CAKE

• Pumpkin cake:
• 1 cup vegetable oil
• 1 cup brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 cup pumpkin purée
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 2 cups All-Purpose Flour
• ½ cup chopped toasted walnuts (optional)


• For the frosting:
• 8 ounces cream cheese
• 4 tablespoons softened butter 
• 2 tablespoons maple syrup
• 2 ½ cups confectioners’ sugar
• ⅛ teaspoon salt 
• ½ cup toasted walnut pieces

Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment.

Beat the oil and the sugars together until well blended.

Beat in the eggs, then the pumpkin purée.

Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine.

Stir in the nuts and raisins/ginger.

Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean.

Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you’ve lined the pan with parchment.

To make the frosting: Beat the cream cheese and butter together.

Beat in the maple syrup, then mix in the confectioners’ sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners’ sugar, if necessary; it should be nicely spreadable.

Frost the cake and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares and serve.

PUMPKIN BREAD

BREAD:

2 cups almond flour 

1 cup pure pumpkin purée 

2 eggs 

1/4 cup golden monkfruit sweetener 

1/4 cup classic monkfruit sweetener 

2 tsp baking powder 

1 tsp vanilla extract 

1 tsp cinnamon 

1 tsp pumpkin pie spice 

CREAM CHEESE ICING:

3 oz softened cream cheese

1 Tbsp powdered monkfruit sweetener 

1 tsp vanilla extract 

DIRECTIONS: 

1. Preheat oven to 325 degrees Fahrenheit. 

2. In a bowl, mix together all of the ingredients. 

3. Pour into a parchment lined loaf pan. 

4. Bake for 1 hour. 

5. Remove from the oven and let cool completely before removing from pan. 

6. Once cooled, spread on the icing and slice. 

NUTRITION: 1 slice | 2.7g net carbs | 13.6g total carbs | 2.6g fiber | 160 calories | 6g protein | 13g fat | 1.6g sugar | 8g sugar alcohol

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OILY

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PERFECTLY ROASTED

KETO BISCUITS

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 1/2 teaspoon baking powder
• 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour and baking powder.
3. In a separate bowl, whisk the eggs until they are well beaten.
4. Pour the melted butter into the almond flour mixture and mix well.
5. Gradually add the beaten eggs to the almond flour mixture, stirring continuously until a dough forms. The dough should be slightly sticky but easy to handle.
6. Divide the dough into 6 equal portions and shape them into biscuit rounds. Place them on the prepared baking sheet, leaving some space between each biscuit.
7. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
8. Remove the biscuits from the oven and let them cool for a few minutes before serving

Bacon-Wrapped Pork Tenderloin

Ingredients

• 1 lb. pork tenderloin, patted dry

• 2 (1 oz. each) slices bacon, halved lengthwise

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 Tbsp. unsalted butter

• 1/4 cup (2 oz.) bourbon

• 2 Tbsp. apple cider vinegar

• 1 Tbsp. unsulphured molasses

• 1/2 tsp. Dijon mustard

• 1/2 tsp. chopped fresh rosemary

Preheat oven to 400°F. Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick). Gently pat down to flatten to about 1 3/4 inches thick. Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick. Sprinkle pork evenly with salt and pepper

1. Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

2. Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork.

COTTAGE CHEESE BREAD

Ingredients: 

• 1½ cups almond flour

• ½ cup cottage cheese

• 4 eggs

• ¼ cup coconut oil, melted

• 1 tsp. baking powder

• ½ tsp. salt

Directions:

• Active: 10 min.

• Total time: 1 hr, 45 min.

• Yield: 1 loaf (at least 12 slices)

1. Heat oven to 350°F. Grease 9"x5" loaf pan with cooking spray.

2. In bowl, mix almond flour, baking powder and salt.

3. In another bowl, beat eggs, then add cottage cheese and melted coconut oil. Mix until smooth.

4. Incorporate dry mixture into wet ingredients and mix well until the batter is smooth.

5. Pour batter into loaf pan and smooth top.

6. Bake until the bread is golden and toothpick inserted into center comes out clean, about 40 min.

7. Once baked, remove bread from oven and let cool in pan for 3 min., then transfer to wire rack and let cool completely, about 1 hr.