Low Carb Lemon Pound Cake - *Keto Friendly*

Photo: Ruled.me

Low Carb Lemon Pound Cake  - *Keto Friendly*

2 1/2 cups almond flour
1/2 cup Kerrygold butter (grass fed)
1 1/2 cups Swerve powdered sugar substitute
8 whole eggs
1 1/2 tsp Watkins pure vanilla extract
1 tsp Watkins lemon extract
1 tsp Watkins butter extract
1/2 tsp salt
8oz cream cheese
1 1/2 tsp baking powder


Frosting

1/4 cup powdered Swerve sugar substitute
3 Tbsp Heavy whipping cream
1/2 tsp Watkins pure vanilla extract

Optional:  Add and extra 4oz cream cheese to make a thicker frosting
Preheat oven to 350 degrees

In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.  Add the cream cheese and continue mixing it until the ingredients are fully blended together.  Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.  Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.  Pour the batter into two mini bread pans on one regular size bread loaf pan.  Pour the batter into two mini bread pans on one regular size bread loaf pan.  Make sure to spray the loaf pans with a non-stick cooking spray first.  Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes.  You want to stick a toothpick (or knife) in the center of the lemon pound cake loaf to test to make sure the middle is done.  When you remove the toothpick, it should be clean.  If there is any batter on it, it needs to bake for a bit longer.  When the pound cake is baking, start making the lemon frosting.  In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract, and heavy whipping cream.  Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.  Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.

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Butter Pecan Pumpkin Pie

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

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Tuns Mushroom Casserole

Tuna Mushroom Casserole

1/2 cup water

1 to 2 teaspoon Watkins Chicken Soup and Gravy Mix

1 package (9 ounces) frozen cut green beans

1 cup chopped onion

1 cup sliced fresh mushrooms

1/4 cup chopped celery

1 garlic clove, minced

1/2 teaspoon Watkins Dill Weed

1/2 teaspoon salt

1/8 teaspoon Watkins Black Pepper

4 teaspoons cornstarch

1-1/2 cups cold whole milk

1/2 cup shredded Swiss cheese

1/4 cup mayonnaise

2-1/2 cups egg noodles, cooked and drained

1 can (12 ounces) light tuna in water, drained and flaked

1/3 cup dry bread crumbs

1 tablespoon butter

In a large saucepan, bring water and soup base to a simmer. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes.

In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.

Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Photo Credit: All Recipes

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Lemon Chicken

Lemon Chicken

2 tbsp/30 mL cooking oil

1 small onion, finely chopped

4 chicken breasts, skinned and boned

1 tbsp/15 mL Watkins Organic Parsley

1-1/2 cups/375 mL water

2 tsp/10 mL Watkins Chicken Soup & Gravy Base

1 tbsp/15 mL honey

Juice of 1 lemon

2 tsp/10 mL cornstarch

1 tbsp/15 mL water

Zest of 1 lemon

Watkins Organic Mediterranean Sea Salt and Watkins Organic Black Peppercorns to taste

Boil 1-1/2 cups/375 mL water and add Chicken Soup Base. Set aside. Heat oil in large skillet. Add onions. Cook for 3 to 4 minutes. Add chicken breasts and brown lightly. Add parsley, chicken broth, honey, salt and pepper to taste and lemon juice. Cover pan and simmer gently for 20 minutes. Using slotted spoon, remove chicken and keep warm. Blend cornstarch and remaining water to a smooth paste. Add small amount of the cooking liquid and blend. Add mixture to pan and stir until sauce thickens. Serve over rice or pasta.

White Sheet Cake

1 cup butter, cubed

1 cup water

2 cups all-purpose flour

2 cups sugar

2 eggs, beaten

1/2 cup sour cream

1 tsp. salt

1 tsp. baking powder

1 tsp.  Watkins Almond Extract

1/4 tsp. baking soda

Frosting

1/2 cup butter

1/4 cup milk

4 1/2 cups confectioners' sugar

1/2 teaspoon  Watkins Almond Extract

1 cup chopped walnuts

In a large saucepan, bring butter and water just to a boil.  Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.

Pour into a 15 x 10 x 1 inch baking pan prepared with Watkins Cooking Spray.  Bake at 375 degrees for 18 to 22 minutes or until golden brown and a toothpick inserted near the center comes out clean.  Cool on a wire rack for 20 minutes. 

For frosting, in a large saucepan, bring butter and milk just to a boil.  Immediately remove from the heat; stir in confectioners sugar and extract.  Stir in walnuts; spread over warm cake.  Cool completely.

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Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

2 cups sugar

1-1/2 cups canola oil

4 large eggs, room temperature

2 teaspoons Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Watkins Cinnamon

3 cups shredded carrots (about 6 medium)

1 cup chopped walnuts

Frosting

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

1 tsp. Watkins Vanilla Extract

3 cups confectioners' sugar

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.

For frosting, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake.

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Garlic Pepper Cheese Log

Garlic Pepper Cheese Log

2 packages (8 oz each) cream cheese, softened

2-1/2 tsp/12.5 ml Watkins Organic Italian seasoning

3/4 tsp/4 ml Watkins Organic Garlic Powder

3/4 tsp/4 ml Watkins Organic Onion Powder

2 TBSP/30 ml Watkins Organic Garlic Peppercorns, ground from Grinder

Combine cream cheese, Italian seasoning and garlic and onion powders; mix well. Form a log on a sheet of plastic wrap. Roll up tightly so you can shape the log; refrigerate 6 to 8 hours. Remove cheese from refrigerator and peel off plastic wrap. Roll log onto ground up Onion and Garlic Peppercorns. Slice and serve with crackers. Refrigerate leftovers.

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