#Paleodessertrecipes #Paleoglutenfree #Glutenfreedesserts #Wholefoodrecipes #Paleosnacks #Healthydesserts #Paleodessertrecipes #Paleosweets #Paleobaking #Paleoglutenfree #Glutenfreedesserts #Paleosnacks

 Ingredients

• For the Cake:
• 3 eggs room temp
• 3/4 cup organic coconut sugar
• 1/2 cup organic coconut oil melted and cooled
• 2 tsp pure vanilla extract
• 1/2 cup raw cacao powder or unsweetened cocoa powder
• 1 cup blanched almond flour
• 1/2 tsp baking soda
• dash sea salt
For the fudge topping (optional)*
• 3/4 cup Enjoy Life Dark Chocolate Morsels
• 3 Tbsp full fat coconut milk from a can - blended prior to using
• Coconut ice cream to top - I love this brand optional

Instructions

1. Grease one 10 inch or two 6.5 inch cast iron skillet(s) (or other oven proof skillet) lightly with coconut oil and preheat your oven to 350 degrees.
2. In a large bowl, beat the eggs with a hand mixer (or whisk well by hand), then add the coconut sugar, vanilla extract and coconut oil and beat well.
3. In a separate bowl, combine the almond flour, cocoa powder or cacao, baking soda and salt. Add the dry mixture to the wet and mix well until smooth.
4. Spread the batter out evenly in the skillet or skillets** and bake in the preheated oven for 20-25 minutes, or until the center is just set. The baking time will vary a bit based on which skillet you use, so check beginning at 20 minutes for the center to set (no more jiggle)
5. While the cake bakes, make the fudge topping. In a small saucepan over very low heat, combine the chocolate chips/morsels and coconut milk and melt, stirring, until smooth and shiny, then remove from heat.
6. Allow the cake to cool in the skillets for about 5-10 minutes, then spread the fudge topping evenly over the cake(s). To serve, top with a scoop of coconut vanilla ice cream and more fudge topping if desired.
7. Store leftovers in the refrigerator (without the ice cream) for up to 4 days. Enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Fudgy Paleo Chocolate Skillet Cake

#Paleodessertrecipes #Paleoglutenfree #Glutenfreedesserts #Wholefoodrecipes #Paleosnacks #Healthydesserts #Paleodessertrecipes #Paleosweets ...

Your Kitchen Transformed - Fudgy Paleo Chocolate Skillet Cake

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Hummingbird Cake | #Hummingbirdcakerecipe #Pineappleupsidedowncakerecipe #Southernrecipes #Cakedesserts #Dessertrecipes #Cupcakecakes #Sockittomecakerecipe #Whitevelvetcakerecipe #Hummingbirdcakerecipe #Vanillavelvetcake #Carrotcakerecipe #Southernrecipes

Ingredients

• Cake
• 3 cups all-purpose flour, sifted
• 1 teaspoon ground cinnamon
• 1¼ teaspoons kosher salt
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs, beaten
• 1½ cups sugar
• 1⅓ cups vegetable oil
• ¼ cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)
• 1 (8 oz) can crushed pineapple (or fresh chopped pineapple)
• 2 cups toasted chopped pecans, divided
• Cream Cheese Frosting
• 1 cup (2 sticks) butter, softened
• 2 (8 oz) packages of cream cheese, softened
• ¼ teaspoons kosher salt
• 6 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F/175°C.
2. Grease and flour three 8-inch cake pans.
3. In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.
4. Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.
5. Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.
6. Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.
7. Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar on low speed, until it is all incorporated. Whip in the vanilla extract.
8. Decorate the cake: if desired, use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting.) Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting. Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting. Place the last cake layer, upside-down, on top of the second frosted cake layer. Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Hummingbird Cake

Hummingbird Cake | #Hummingbirdcakerecipe #Pineappleupsidedowncakerecipe #Southernrecipes #Cakedesserts #Dessertrecipes #Cupcakecakes #Socki...

Your Kitchen Transformed - Hummingbird Cake

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Blueberry Muffin Smoothie | #BlueberryMuffinSmoothie #Smoothiedrinks #Healthydrinks #Smoothierecipeshealthy #Juicesmoothie #Smoothieshakes #Yummydrinks #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Smoothieshakes #Smoothierecipeshealthy

Ingredients

• 1/2 cup milk (I used unsweetened vanilla almond breeze)
• 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
• 1/2 cup frozen blueberries
• 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
• 1/4 cup raw, uncooked certified gluten-free oats
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

Instructions

1. Add ingredients to blender in the order listed above
2. then blend until very smooth, about 2 minutes.
3. enjoy

recipe adapted >>>>>  here

Your Kitchen Transformed - Blueberry Muffin Smoothie

Blueberry Muffin Smoothie | #BlueberryMuffinSmoothie #Smoothiedrinks #Healthydrinks #Smoothierecipeshealthy #Juicesmoothie #Smoothieshakes #...

Your Kitchen Transformed - Blueberry Muffin Smoothie

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Zucchini Taco Shells  | #Zucchinitacoshells #Cauliflowertacoshells #Lemonlarabarrecipes #Lowcarbrecipes #Healthyrecipes #Tacostuffedshells #Zucchinicheesebread #Zucchinicheesesticks #Squashandzucchinirecipes #Zucchinitacoshells #Lowcarbsnacks #Zucchinibreadsticks

Ingredients

• 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini
• 1 egg
• 1/3 cup arrowroot flour (or swap for grated cheese if keto) packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
• 2 tablespoon Coconut flour
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt or sea salt
• 1/4 teaspoon ground pepper - adjust regarding taste

Instructions

1. Preheat the oven to 180C (355F).
2. Prepare a baking tray covered with baking paper. Set aside.
3. Wash the zucchini and leave the skin on.
4. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
6. Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
7. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
8. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
9. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
10. Cool down on a rack to keep them moist.
11. Eat hot or cold.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Zucchini Taco Shells

Zucchini Taco Shells  | #Zucchinitacoshells #Cauliflowertacoshells #Lemonlarabarrecipes #Lowcarbrecipes #Healthyrecipes #Tacostuffedshells #...

Your Kitchen Transformed - Zucchini Taco Shells

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Turkey Bacon Ranch Pinwheels | #Lowcarbsnacks #Vsgrecipes #Ketomealprepfortheweek #Thmrecipes #Turkeybaconranchpinwheels #Carbfreerecipes #Lowcarbmeals #Lowcarbsnacks #Stuffedchickenrecipes #Chickendinnerrecipes #Lowcarbchickenrecipes #Stuffedbuffalochicken

Ingredients

• 6 oz cream cheese
• 12 slices smoked deli turkey about 3 oz
• 1/4 tsp each garlic powder dill, and minced onion
• 1 tbsp
• 2 tbsp finely shredded cheddar cheese

Instructions

1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Thinly slice and serve on top of low carb crackers or sliced cucumber.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Your Kitchen Transformed - Turkey Bacon Ranch Pinwheels

Turkey Bacon Ranch Pinwheels | #Lowcarbsnacks #Vsgrecipes #Ketomealprepfortheweek #Thmrecipes #Turkeybaconranchpinwheels #Carbfreerecipes #L...

Your Kitchen Transformed - Turkey Bacon Ranch Pinwheels

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BEER AND HORSERADISH SLOW COOKER BEEF STEW #BEER AND #HORSERADISH #SLOW #COOKER #BEEF #STEW #Recipe #Meals #Pork_roast_crock_pot_recipes_slow_cooker #Pork_roast_crock_pot_recipes_easy #Instapot_pork_roast #Pork_roast_crock_pot_recipes_crockpot #Crock_pot_pork_loin #Slow_cooker_cube_steak_and_gravy

Ingredients

• 2 - 2 1/2 lbs boneless chuck roast, trimmed andcut into 1-2 inch pieces
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable oil
• 12 oz dark stout beer (I usually use Guinness)
• 3 cups beef broth
• 3 carrots, peeled and cut into 2 inch pieces
• 2 parsnips, peeled and cut into 1 inch pieces
• 1 1/4 lb baby Yukon gold potatoes, halved or quartered
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 tsp fresh sage, minced
• 2 Tbsp beef base (better than bouillon)
• 2 Tbsp tomato paste
• 1-2 Tbsp prepared horseradish
• 1 Tbsp softened butter
• 1 Tbsp all purpose flour

Instructions

1. Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper.  Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan).  Brown on all sides, about 1-2 minutes per side, then turn off heat.  Remove beef to slow cooker.
2. Pour beer and broth into hot pan and stir to loosen any browned bits.  Let sit for a few minutes while you add other ingredients.
3. Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef.  Pour beer/broth mixture from the skillet into the slow cooker.  Cover and cook on LOW for 7 - 7 1/2 hours.
4. Mix together butter and flour to form a pasty ball.  Remove lid, add horseradish and butter/flour mixture, stirring well.  Cover and continue cooking another 20-30 minutes, stirring occasionally.  Taste, and add additional salt and pepper as needed.
5. Sprinkle with fresh parsley and serve!

recipe adapted >>>>>  here

Your Kitchen Transformed - BEER AND HORSERADISH SLOW COOKER BEEF STEW

BEER AND HORSERADISH SLOW COOKER BEEF STEW #BEER AND #HORSERADISH #SLOW #COOKER #BEEF #STEW #Recipe #Meals #Pork_roast_crock_pot_recipes_slo...

Your Kitchen Transformed - BEER AND HORSERADISH SLOW COOKER BEEF STEW

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BEST KETO PIZZA ROLLS | #Ketobreakfast #Ketodinnerrecipeseasy #Ketomuffins #Lowcarbmuffins #Ketocoffeecake #Easylowcarbdinner #Ketotacoshells #Ketotortillas #Ketosnacks #Lowcarbketorecipes #Lowcarbtortillas #Ketodinnerrecipeslowcarbdiets

Ingredients

For the Rolls

• 2 cups shredded mozzarealla cheese
• 2 ounces cream cheese
• 3/4 cup almond flour (have found that Pillsbury Almond Flour is the lowest in carbs)
• 2 tablespoons ground flax meal

For the Filling:

• 1/2 pound cooked Italian Sausage, drained and cooled
• 1/2 cup pepperoni, sliced or chopped

Instructions

1. Preheat oven to 400
2. For the Rolls:
3. In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
4. Mix the dough well until you have a soft ball
5. Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12x9.
6. For the filling:
7. Spread the cooked Italian sausage and the pepperoni evenly on the dough.
8. Starting at one end roll the dough as tightly as you can into a log.
9. Slice into rolls about the width of two fingers, be careful not to slice them too thick because it will be difficult for the dough in the center to cook through.
10. Place the rolls on a greased baking sheet.
11. Bake 15-18 minutes until golden brown.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - BEST KETO PIZZA ROLLS

BEST KETO PIZZA ROLLS | #Ketobreakfast #Ketodinnerrecipeseasy #Ketomuffins #Lowcarbmuffins #Ketocoffeecake #Easylowcarbdinner #Ketotacoshell...

Your Kitchen Transformed - BEST KETO PIZZA ROLLS

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Pesto Tomato and Mozzarella Stuffed Chicken Breasts | #Dutchovenchickenrecipes #Dutchovenrecipeshealthy #Dutchovenrecipeschicken #Ketodutchovenrecipes #Dutchovenrecipesforcampingdinners #Vegetablemaindishes #Dinnerideas #Easyhealthydinner #Bakedpestochicken #Pestotomatomozzarellachicken #Ketopestochicken #Easyweeknightdinners

Ingredients

• 4 chicken breasts
• 8 tablespoons pesto
• 8 slices tomato
• 1 cup grated mozzarella cheese
• 1/2 cup fresh spinach
• 2 tablespoons olive oil
• salt and pepper
• Pesto Yogurt Dipping Sauce
• 1/2 cup greek yogurt
• 2 tablespoons pesto

Instructions

1. Preheat oven to 400 degrees.
2. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
3. Spread entire opens surface of chicken with 2 tablespoons pesto.
4. Add 2 sliced tomatoes to half of the chicken.
5. Top with 1/4 cup of grated mozzarella and a few spinach leaves.
6. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
7. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
8. When olive oil is sizzling, carefully add chicken.
9. Sear on each side for 2-3 minutes using tongs to turn.
10. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
11. For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Pesto Tomato and Mozzarella Stuffed Chicken Breasts

Pesto Tomato and Mozzarella Stuffed Chicken Breasts | #Dutchovenchickenrecipes #Dutchovenrecipeshealthy #Dutchovenrecipeschicken #Ketodutcho...

Your Kitchen Transformed - Pesto Tomato and Mozzarella Stuffed Chicken Breasts

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