This YUMMY recipe is low carb AND it is gluten free! This recipe is from “All Day I Dream of Food”. The website is full of LOTS of recipe which are also paleo. There are some keto meal plans too. The directions are easy enough to follow….
- 3 tbsp Swerve Sweetener
- 2 tsp ground cinnamon
- 3 cups almond flour
- 3/4 cup Swerve Sweetener
- 1/4 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup butter melted
- 1/2 tsp vanilla extract
- 1/2 cup almond milk
- 1 tbsp melted butter
Cream Cheese Frosting:
- 3 tbsp cream cheese softened
- 2 tbsp powdered Swerve Sweetener
- 1 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
Preheat oven to 325F and grease an 8×8 inch baking pan.
For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.
Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.
Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.
Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.
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Thank you Moscato Mom for today’s recipe….
I LOVE pizza. I used to create pizza with english muffins, tortillas, pits bread and of course the little frozen ones were always a staple in the house. When I couldn’t decide what to have for dinner, salad and a mini pizza worked. THEN I was told to go gluten free, and dairy free. To say the least, I was not a happy camper.
Frozen gluten free, dairy free pizzas are nasty! I found if I stuck with gluten free and just a little bit of cheese (real mozzarella) I felt okay. Then I was hit with the high points for gluten free products which did not mesh well with my Weight Watcher program. What was a girl to do?
I trust Moscato Mom and love many of her recipes so I am ready to try this one….
She says “This dish is not just amazing the day you make it – but we made enough to take for lunch the next day and I swear it was even better reheated. Now I keep pretty much all of the ingredients on hand for any time that pizza mood strikes… which is often.”
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
2 cups shredded mozzarella cheese
1 pound ground beef
1/2 cup chopped onion
2 cups Rao’s Low Carb Pizza Sauce
- Preheat oven to 400°. Place the shredded zucchini in a colander, sprinkle with about a tablespoon of salt, and toss.
- Let sit 10 minutes, then squeeze out moisture by dumping the zucchini into a kitchen towel or clean t-shirt, pulling up the ends and squeezing out all of the moisture.
- Combine zucchini with eggs in a large bowl.
- Press the zucchini mixture into two 9x9in pans (or two pie dishes or a 13x9in baking dish).
- Bake 20 minutes.
- Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef as you cook it.
- Drain the fat from the pan and stir in the spaghetti sauce and spoon the mixture over the zucchini crust.
- Sprinkle with the mozzarella.
- Bake until heated through, about 20 minutes longer.
Now for those leftovers…. My FAVORITE Thirty One lunch tote.
For those who know me or have been to one of my parties, I am all about multi uses for our bags. So, the Going Places Thermal is so much more than just a lunch bag…The leak lock lining keeps things dry when you head to those water parks.
Mobile office For Bible Study
For lunch A camera case
Who would have ever thought a thermal could be used for so many things? The cross body strap makes it so much easy to carry for those moments when you need to be hands free.
Have a ThirtyOne-derful day!