Keto Rolls

INGREDIENTS

4oz cream cheese

1.5 C shredded mozzarella

2/3 C almond flour

2 eggs

4 tsp baking powder

1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 425*F.  Line a baking sheet with parchment paper. Lay a piece of plastic wrap flat on counter and dust with almond flour. 

2. In a small bowl, combine cream cheese and mozzarella.  Microwave in 30 second increments until melted, stirring in between each time. (This takes three, 30-second cycles in my microwave.)

3. In a medium bowl, beat eggs and stir in all other ingredients. 

4. Add melted cheeses to batter, and stir together.  

5. Form a single ball out of the dough and turn out onto flour-dusted plastic wrap.  Fold wrap around dough and refrigerate for 30 minutes.  

6. Divide dough into eight pieces, and bake for 12 minutes, until golden and set up.  

Yield 8 rolls.

VARIATIONS

Cheddar Rolls -- add 1 C of shredded cheddar cheese to the dough after completing step four.  Continue as before. 

Sweet Rolls -- reduce salt to 1/4 tsp., and add 2 TBSP of erythritol to dry ingredients.  Add 1/2 C of berries of your choice (fresh cranberry relish is delish!) after completing step four.  Continue as before.  

Fresh Cranberry-Almond Relish

INGREDIENTS

12oz fresh cranberries

2-3 TBSP granulated erythritol, to taste

1/2 C sliced almonds

2 tsp almond extract

INSTRUCTIONS

1. In a food processor, pulse cranberries, erythritol, and almond extract together once or twice. 

2. Add almonds and pulse a few more times.  The mixture will be diced, but not muddled.  

3.  Refrigerate and enjoy. 

Keto Almond Scones

INGREDIENTS

Scones:

2 C almond flour

1/4 C granulated erythritol

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C sliced almonds

1 egg, beaten

1/4 C butter, melted

2 tbsp heavy whipping cream

1 tsp almond extract

Glaze:

6 TBSP powdered erythritol 

2 TBSP heavy whipping cream

1 tsp almond extract

INSTRUCTIONS

1. Preheat oven to 375*F.  Line a baking sheet with parchment paper.  

2. Melt butter in medium bowl, and whisk together with wet ingredients. 

3. In a large bowl, thoroughly stir together dry ingredients. Add almonds and stir again.

4. Pour wet ingredients into dry ingredients, and stir to combine.  

5. Turn dough out onto lined baking sheet, and form a circle 7-8" in diameter.  Slice into eight even wedges, and distribute wedges evenly across baking sheet.  

6. Bake scones for 20 minutes, or until they are firm and lightly browned.  

7. Make glaze by stirring together all three ingredients.  

8. Once scones are completely cool, spread prepared glaze over the top and allow to set about 30 minutes.  

Enjoy!

Yield 8 scones. 

Keto High Fiber Muffins

INGREDIENTS 

1 C ground flax meal
1 C oat fiber
1/4 C chia seeds (optional, but delicious)
4 TBSP erythritol
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp vanilla extract
4 eggs, beaten
4 TBSP butter, melted
10 TBSP heavy whipping cream

INSTRUCTIONS

1. Preheat oven to 350*F; grease muffin tin or place cupcake papers in tin.
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a large bowl.
4. Add dry ingredients to wet ingredients, and mix to combine well.  Dough will be sticky and wet.
5. Using a portion scoop, distribute the dough into each muffin cup.
6. Bake for 15 minutes, using a toothpick to test once done.
7. Serve warm with butter, and enjoy!

Yield 12 muffins.