DESSERTS: KETO CHOCOLATE ROLL CAKE (click here to print)

Chocolate Roll Cake

•1 cup almond flour
• 4 tablespoons butter, melted
• 3 large eggs
• ¼ cup psyllium husk powder
• ¼ cup cocoa powder
• ¼ cup almond milk
• ¼ cup sour cream
• ¼ cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Cream Cheese Filling:

• 8 ounces cream cheese • 8 tablespoons butter • ¼ cup sour cream • ¼ cup erythritol • ¼ teaspoon liquid Stevia • 1 teaspoon vanilla extract

1. Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.
2. Melt 4 tbsp. butter in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together. (I personally saved the hand mixer for the filling and used a whisk to combine the dough ingredients. it worked just fine)
3. Add 4 tbsp almond milk to the batter to make it so that it’s more workable and spreadable.
4. Spread the batter over a baking sheet lined with parchment paper, or a silpat. It should cover the area of an entire cookie sheet. This takes a little bit of work and you want to make sure there are no holes through which you can see the sheet underneath. I personally put on some food prep gloves and use a combination of my finger and the back of a spoon to spread it evenly.
5. Bake for 14 minutes at 350F.
6. Let cool slightly and start to work on the cream cheese filling.
7. In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia (optional), and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.

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MAIN DISH: EGGPLANT PARMESAN (click here to print)

Ingredients for "breaded"eggplant

1 medium eggplant, sliced

1/4 cup almond flour

1/4 cup flaxseed meal

1/4 cup grated fresh parmesan

salt, pepper

1 egg beaten

For the Sauce:

15 oz. can tomato sauce (no sugar added or sugar free) I use Walden Farms

1 tbs. Italian Seasoning

1 cup shredded cheese from a block of cheese

1/4 cup grated fresh parmesan

Preheat the oven to 400F

Make the coating by combining almond flour, flaxseed, grated fresh Parmesan, salt, pepper

Dip each slice of eggplant into the beaten egg, then into the coating mixture.

Heat a non-stick skillet and 1/4 cup coconut oil til hot, Fry the eggplant slices for about 3-5 minutes on each side, or until the coating turns golden brown.

While the eggplant is frying, mix the tomato sauce with seasoning. Spread 1/2 cup of sauce over the base of a baking dish

Add a layer of cooked eggplant, and pour over the remaining sauce. Add another 1/2 cup of shredded cheese, then finish with some fresh grated Parmesan.

Bake for 12-15 minutes or until the sauce is bubbling and the cheese has melted and turned golden brown. .  Wait 5 minutes before serving. Enjoy!

8 carbs; 4 servings

adapted from stepawayfromthecarbs.com

DESSERTS: LEMON MERINGUE PIE (click here to print)

Ingredients

• coconut oil spray
• 1 egg white
• 1 cup Coconut Flour
• ¼ sugar substitute, (recommended: Stevia)
• ⅛ teaspoon salt
• 2 tablespoons butter, softened
• Meringue Ingredients:
• 6 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• ½ cup sugar substitute, (recommended: Stevia)
• 1 teaspoon vanilla extract, no sugar added
• Filling Ingredients:
• 5 egg yolks, (*save the whites for the meringue, and you will still need 1 more)
• 1½ cups water
• 1 cup sugar substitute, (recommended: Stevia)
• 1 tablespoon grated lemon peel
• ½ cup fresh lemon juice
• ¼ teaspoon salt
• 1 envelope unflavored gelatin, (recommended: Knox brand)
• ¼ cup cold ice water
• Special Equipment: Electric mixer and a 9 inch pie pan

Instructions

1. Preheat oven to 325 degrees F. Spray the pie pan generously with coconut oil.
2. Make the Crust: In a medium sized bowl, whisk the egg white with a fork until frothy and add the remaining crust ingredients. Mix until well-blended and dough-like.
3. Place dough in the center of pie pan and cover loosely with plastic wrap. Press down through the plastic to evenly spread the dough to cover the entire inside of the pan. (Make sure to coat the sides all the way to the top.) Discard plastic wrap and replace it with a round piece of parchment paper pressing down to adhere to the crust. (Trim the edges afterwards if needed). Set aside and prepare the meringue.
4. Make and Bake the Meringue: Add the egg whites to a mixing bowl and beat on high speed for about 1 minute until frothy. Then, add the remaining meringue ingredients and continue beating until soft peaks form.
5. Scoop the meringue into the pie crust right on top of the parchment paper and spread it out, mounding in the center. (The paper and meringue will be lifted right out of the crust after baking so the pie may be filled later.) Bake the crust and meringue together for 25 to 30 minutes until the meringue is golden brown. Remove from oven and let cool until ready to fill.
6. Prepare an ice water bath with an insert bowl.
7. Make the Filling and Pie: In a saucepan over medium heat, whisk together the egg yolks, 1½ cups water, sugar substitute, lemon peel, lemon juice, and salt. Cook while stirring slowly and constantly with a wooden spoon for about 15 minutes being careful not to let the filling boil.
8. Just before the filling is done, dissolve the gelatin in ¼ cup cold water and let sit for 1 minute, then quickly whisk it into the hot filling.
9. Immediately remove filling from the heat and pour into the bowl resting in the ice water bath to cool.
10. Once cooled, pour the filling into the cooked piecrust.
11. Carefully remove the parchment paper from the baked meringue and place the meringue on top of the filled pie to finish. Refrigerate uncovered for at least 2 hours before serving.
12. serves 12; 8 carbs
13. 
    
14. TIP:  since I only eat 30 carbs per day, one piece of this would be 1 meal

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