INSTANT POT LOADED POTATO SOUP | #Crockpotsouprecipes #Zuppatoscanasoupinstantpot #Minestronesoupcrockpot #Broccolicheesesoupcrockpot #Olivegardenminestronesouprecipe #Vegetarianrecipesdinner #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotpotatosoup #Instapotpotatosoup #Instantpotchickenrecipes #Dinnerrecipesinstantpot







Ingredients

  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
  • 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1 tablespoon flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)
  • Garnish:
  • 5-6 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese






Instructions

  1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
  2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
  3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!



recipe adapted  >>>>>  here




Rated 4.6/5 based on 103 customer reviews




Your Kitchen Transformed - INSTANT POT LOADED POTATO SOUP

INSTANT POT LOADED POTATO SOUP | #Crockpotsouprecipes #Zuppatoscanasoupinstantpot #Minestronesoupcrockpot #Broccolicheesesoupcrockpot #Olive...

Your Kitchen Transformed - INSTANT POT LOADED POTATO SOUP
0
Artichoke Spinach Skillet Chicken | #Bestspaghettirecipe #Milliondollarspaghettirecipe #Milliondollarbakedspaghetti #Brownsugarchickenbaked #Milliondollarspaghetticrockpot #Pregospaghettirecipe #Nocarbdiets #Cookingrecipes #Lowcarbeating #Dinnerrecipes #Ketorecipes #Lowcarbdinner

Ingredients

  • salt Freshly ground black pepper
  • 1/2 c. Fire Roasted Diced Tomatoes
  • 1 c. half-and-half
  • 1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
  • 1/2 tsp. dried oregano
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 2 c. fresh baby spinach
  • 1 (13.75-oz.) jar artichoke hearts, drained and chopped
  • 2 tbsp. extra-virgin olive oil
  • 2-4 chicken breasts

Instructions

  1. Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.
  2. Remove chicken from skillet.
  3. Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.
  4. Artichoke Spinach Skillet Chicken
  5. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
  6. Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
  7. Serve chicken warm with sauce.
  8. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.

recipe adapted >>>>>  here

Your Kitchen Transformed - Artichoke Spinach Skillet Chicken

Artichoke Spinach Skillet Chicken | #Bestspaghettirecipe #Milliondollarspaghettirecipe #Milliondollarbakedspaghetti #Brownsugarchickenbaked ...

Your Kitchen Transformed - Artichoke Spinach Skillet Chicken
0
BEEF AND CABBAGE STIR FRY | #Ketocabbagerecipes #Cabbagerecipehealthy #Healthygroundbeefrecipes #Unstuffedcabbagecasserole #Groundbeefandcabbagerecipes #Healthyhamburgerrecipes #Lowcarbgroundbeefrecipes #Healthygroundbeefrecipes #Healthystirfryrecipes #Groundbeefandcabbagerecipes #Lowcarbstirfry #Groundbeefstirfry



Ingredients

  • STIR FRY SAUCE
  • 2 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp sriracha*
  • 1/2 Tbsp brown sugar
    • STIR FRY
  • 1/2 head green cabbage
  • 2 carrots
  • 3 green onions
  • 1/2 Tbsp neutral cooking oil
  • 1/2 lb. lean ground beef
  • 2 cloves garlic
  • 1 Tbsp fresh grated ginger
  • Pinch of salt and pepper
    • GARNISHES (OPTIONAL)
  • 1 Tbsp sesame seeds
  • 1 Tbsp sriracha

Instructions

  1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
  2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - BEEF AND CABBAGE STIR FRY

BEEF AND CABBAGE STIR FRY | #Ketocabbagerecipes #Cabbagerecipehealthy #Healthygroundbeefrecipes #Unstuffedcabbagecasserole #Groundbeefandcab...

Your Kitchen Transformed - BEEF AND CABBAGE STIR FRY
0
Raspberry Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

  • 1/2 teaspoon vanilla
  • 2 Tablespoons granola, crushed + more for topping
  • 1/2 cup milk (I like almond or coconut, but any milk will work)
  • 1 teaspoon lemon juice
  • 1–2 teaspoons maple syrup
  • 1/4 cup plain Greek yogurt
  • 1/2 cup of fresh raspberries + more for topping
  • 3 Tablespoons chia seeds

Instructions

  1. Stir together almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
  2. While chia pudding is setting, mash raspberries in a small bowl using a fork and crush granola. To crush the granola, place it in a plastic bag and use the bottom of a jar to press/lightly pound on the granola and crush it until it resembled graham cracker crumbs.
  3. Once chia pudding has set, grab a jar and glass and add your crushed granola. Top granola with half of your chia pudding, then add the mashed raspberries. Finish with the remaining chia pudding. Top with a few raspberries and additional granola if desired and enjoy!
  4. Chia pudding should last 3-4 days in the fridge (depending on the freshness of the berries you used).

recipe adapted >>>>>  here

Your Kitchen Transformed - Raspberry Chia Pudding

Raspberry Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolo...

Your Kitchen Transformed - Raspberry Chia Pudding
0
Cherry Sheet Cake Recipe | #Blueberrydesserts #Blueberrycobbler #Lemondesserts #Lemonblueberrybread #Easydesserts #Blackberrycoffeecake #Cherryslabpie #Cherrysheetcake #Cherrycakerecipe #Coconutsheetcake #Cakedesserts #Cupcakecakes

Ingredients

  • Cake
  • 1 package white cake mix
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 3 oz cherry instant jello
  • 10-12 oz maraschino cherries drained
    • Almond Buttercream Frosting
  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 2 tsp almond extract
  • 3 cups powdered sugar
  • 2-3 tbsp milk

Instructions

  1. Preheat oven to 350.
  2. Begin by adding your cherries to a blender or food processor and blending.
  3. Mix cake mix, eggs, oil and water in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well.
  4. Pour into a greased 9x13 pan.
  5. Bake for 30 minutes.
  6. Let cake cool.
  7. While cake is cooling make frosting by creaming together the butter and cream cheese. Add powdered sugar, almond extract, and milk - blend well. Frost cake. ENJOY!

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Cherry Sheet Cake Recipe

Cherry Sheet Cake Recipe | #Blueberrydesserts #Blueberrycobbler #Lemondesserts #Lemonblueberrybread #Easydesserts #Blackberrycoffeecake #Che...

Your Kitchen Transformed - Cherry Sheet Cake Recipe
0
Summer Breeze Cocktail Recipe #CocktailRecipe #Summer #Cocktail #Shirleytempledrinkalcoholic #Seabreezecocktail #Yummydrinks #Dirtyshirleytemple #Baybreezecocktail #Creamsicledrink #Summerdinnerideas #Summerdinnerrecipes #Summerdrinksalcoholrecipes #Summerfoodideas #Cocktaildrinks #Vodkadrinks

Ingredients

  • 1 oz Tequila
  • 1 oz Absolute Citron Vodka
  • 1/2 oz Triple Sec
  • 1 cup orange juice
  • splash Grenadine
  • Ice

Instructions

  1. Fill a glass with ice
  2. Pour your liquor in the glass
  3. Add OJ to the top
  4. Lightly stir
  5. Pour in grenadine
  6. ENJOY

recipe adapted >>>>>  here

Your Kitchen Transformed - Summer Breeze Cocktail Recipe

Summer Breeze Cocktail Recipe #CocktailRecipe #Summer #Cocktail #Shirleytempledrinkalcoholic #Seabreezecocktail #Yummydrinks #Dirtyshirleyte...

Your Kitchen Transformed - Summer Breeze Cocktail Recipe
0
Healthy Peanut Butter Blondies | #Dairyfreecheesecake #Dairyfreedessert #Vegandessertrecipes #Vegandesserteasy #Vegancheesecakerecipe #Vegancheesecakeeasy #Healthypeanutbutterblondies #Vegandesserts #Dessertrecipes #Healthydesserts #Vegansweets #Healthysweets 
Ingredients
  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!
Recipe adapted  : here

Your Kitchen Transformed - Healthy Peanut Butter Blondies

Healthy Peanut Butter Blondies | #Dairyfreecheesecake #Dairyfreedessert #Vegandessertrecipes #Vegandesserteasy #Vegancheesecakerecipe #Vegan...

Your Kitchen Transformed - Healthy Peanut Butter Blondies
0
The Best Brussels Sprout Casserole | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Brunchfoods #Healthysnacks #Beetsaladrecipes #Dinnerrecipes #Stirfryrecipes #Healthypastasalad #Veganrecipes



Ingredients

  • 2 lb. Brussels sprouts
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. chopped thyme
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
  2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
  3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
  4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
  5. Garnish with parsley and serve warm.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - The Best Brussels Sprout Casserole

The Best Brussels Sprout Casserole | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancaker...

Your Kitchen Transformed - The Best Brussels Sprout Casserole
0
Chocolate Chip Cookie Delight | #Chocolatechipcookiedelightrecipe #Cookielasagna #Cookiedelightdessert #Cookiedoughdesserts #Whitechocolatedesserts #Chocolatechipdesserts #Oreoiceboxcake #Oreoiceboxcake #Oreodessertrecipes #Chocolatechipcookiedelightrecipe #Iceboxcakerecipes #Pistachiodessert

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Instructions

  1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
  4. Cover and refrigerate until firm, 8 hours or overnight.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight | #Chocolatechipcookiedelightrecipe #Cookielasagna #Cookiedelightdessert #Cookiedoughdesserts #Whitechocolated...

Your Kitchen Transformed - Chocolate Chip Cookie Delight
0
French Chicken Casserole a la Normande | #Frenchfood #Frenchfoodrecipes #Frenchcooking #Tarragonchicken #Honeymustardchickenthighs #Recipeswithhoney #Saffronrecipes #Persianrecipes #Persianchickenrecipe #Persianchickenandrice #Persiansaffronchicken #Ethnicrecipes

Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • salt
  • 4 shallots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves garlic minced
  • 125g/4 oz bacon lardons or 6 strips of bacon, chopped
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hard dry apple cider such as Strongbow
  • 2 apples peeled, cored and cut into wedges
  • 125ml/1/2cup double cream/heavy cream

Instructions

  1. Turn the oven on to 180C/350F.
  2. Pat dry chicken legs and thighs with a paper towel and salt all over.
  3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.
  4. Discard the chicken fat or reserve it for another use if desired.
  5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
  6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
  7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
  8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
  9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
  10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
  11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
  12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered.
  13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

recipe adapted  >>>>>  here

Your Kitchen Transformed - French Chicken Casserole a la Normande

French Chicken Casserole a la Normande | #Frenchfood #Frenchfoodrecipes #Frenchcooking #Tarragonchicken #Honeymustardchickenthighs #Recipesw...

Your Kitchen Transformed - French Chicken Casserole a la Normande
0
Shamrock Mint Brownie Bites | #Nobakecookieswitholdfashionedoats #Nobakechocolateoatmealcookies #Veganbrownies #Nobakecookieswithcoconut #Glutenfreebaking #Vegandesserts #food #Yummyfood #potatoes #Ethnicrecipes #Healthyrecipes #Dinnerrecipes

Ingredients

  • Box fudge brownie mix (no add ins)
  • 8 oz. cream cheese softened
  • 1/4 cup butter softened
  • 1/2 teaspoon mint extract
  • 4 drops green food coloring (or more to desired color)
  • 3/4 cup powdered sugar
  • 2/3 cup heavy cream
  • 1 cup semi sweet chocolate chips
  • Sprinkles

Instructions

  1. Preheat oven as box directs; spray mini cupcake pans with vegetable spray
  2. Prepare brownie mix according to directions and place mixture in pans (about 1/2 way up)
  3. Bake for 10 minutes then remove from oven; let sit 5 minutes then remove from pan (you will probably need to use a small metal spatula to run around the edges before removing)
  4. In a medium bowl combine the cream cheese, butter, extract, and food coloring . Mix until creamy then gradually add in the powdered sugar.
  5. Place frosting in a pastry bag with a swirl tip (mine was number 38)
  6. In a small saucepan over medium heat, bring heavy cream just to a boil; remove and add in chocolate chips. Stir until melted
  7. Dip tops of brownie bites into ganache and set on a wire rack. Let set up for 5 minutes
  8. Pipe frosting on top
  9. Decorate with sprinkles as desired.
  10. Store in refrigerator

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Shamrock Mint Brownie Bites

Shamrock Mint Brownie Bites | #Nobakecookieswitholdfashionedoats #Nobakechocolateoatmealcookies #Veganbrownies #Nobakecookieswithcoconut #Gl...

Your Kitchen Transformed - Shamrock Mint Brownie Bites
0
Chocolate Chip Cookie Cups | #S’morescookies #S’morescups #Sweetrecipes #Cookingrecipes #Cookiedesserts #Sweetstreats #Chocolatechipcookiecups #Minicookiecups #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Cookingrecipes

Ingredients

  • Chocolate Chip Cookie Cups:
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups mini chocolate chips semi-sweet
    • Cheesecake Mousse Filling:
  • 1 cup heavy whipping cream cold
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • chocolate sauce optional

Instructions

  1. Chocolate Chip Cookie Cups:
  2. Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
  3. Whisk together flour, baking soda, and salt, set aside.
  4. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
  5. Add flour mixture and mix until just combined. Fold in chocolate chips.
  6. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
  7. Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
  8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
  9. Cheesecake Mousse Filling:
  10. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  11. In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
  12. Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
  13. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups | #S’morescookies #S’morescups #Sweetrecipes #Cookingrecipes #Cookiedesserts #Sweetstreats #Chocolatechipcookiecu...

Your Kitchen Transformed - Chocolate Chip Cookie Cups
0
#Healthycheesecakerecipes #Ketonobakecheesecake #Thmdesserts #Joyfilledeats #Nobakeketodessert #Nocarbdiets #Ketotrashcookies #Monkfruitrecipes #Ketosweets #Ketocookierecipes #Ketocinnamonrolls #Ketobreakfastvideos

 

 

 

Ingredients

  • For the cake:
  • 1/2 cup erythritol (granular or confectioners)
  • 5 tbsp butter softened
  • 4 large eggs
  • 2 tbsp Unsweetened Almond Milk
  • 1 tsp vanilla
  • 1 1/2 cups Almond Flour
  • 2 tbsp coconut flour
  • 1 tbsp Baking Powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup carrot (about 1 large carrot) finely grated
    • For Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 1 tbsp Heavy Cream
  • 1/4 cup Confectioners Erythritol

 

 

 

Instructions

  1. For the Cake:
  2. Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
  3. In a large bowl, beat together the erythritol and butter until fluffy.
  4. Beat the eggs in, then the almond milk and vanilla.
  5. Next, beat in the almond flour, coconut flour, baking powder and spices.
  6. Fold in the shredded carrot and mix just until it is well integrated into the batter.
  7. Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow to cool completely before frosting.
  9. For Cream Cheese Frosting:
  10. In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
  11. When the cake is completely cool, top with the frosting and chopped pecans if desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - KETO CARROT CAKE WITH CREAM CHEESE FROSTING

#Healthycheesecakerecipes #Ketonobakecheesecake #Thmdesserts #Joyfilledeats #Nobakeketodessert #Nocarbdiets #Ketotrashcookies #Monkfruitreci...

Your Kitchen Transformed - KETO CARROT CAKE WITH CREAM CHEESE FROSTING
0

Blogger Templates Designed By: Templatezy