Eggnog translates nicely to the Paleo-Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness.
Ingredients
2 cups unsweetened almond or cashew milk
2 cups heavy cream or coconut milk
1 cinnamon stick
¼ tsp nutmeg. freshly grated, plus more for garnish
6 egg yolks
½ cup xylitol, allulose or erythritol
2 tsp vanilla extract
½-1 cup dark rum or bourbon to taste
Directions
Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse, stirring constantly to avoid burning. Remove from heat and set aside.
Combine yolks and sweetener to a large bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).
Temper the hot mixture into the egg and sugar mixture- add the hot milks (very!) little by little to the egg mixture while whisking constantly, so the eggs don’t curdle.
Add everything back to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until it coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
The eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.
Purée jam, coconut water, lime juice and salt in a blender until smooth.
Add fresh blueberries and pulse just enough to break up some of the berries.
Pour into molds up to ½ inch from the top, insert sticks and freeze until solid – at least 3 hours.
Berry-Chia Seed Jam
Chia seeds are the key to quick and easy fresh, homemade jam. Their gelling power can transform ripe fruit into a low-sugar, spreadable jam in about 20 minutes! Chia jam is a little more “saucy” than regular jam, but you can still enjoy it on toast, yogurt or oatmeal just like usual. A great way to enjoy summer fruit!
Ingredients
2 cups fresh fruit – berries or stone fruit
1 to 2 Tbsp freshly squeezed lemon juice
1 to 2 Tbsp honey, agave, maple syrup or sugar (add more if you’d like)
2 Tbsp chia seeds, plus more if needed. **
**Note: Start with this ratio of fruit to chia seeds. For thicker jam, stir in more chia seeds one teaspoon at a time.
Directions
Remove stems, seeds, pits and skin from the fruit as needed. Chop large fruit into small pieces and leave berries whole.
Put fruit in saucepan over medium heat and cook 5-10 minutes until it breaks down and becomes syrupy. Mash fruit with spatula or potato masher, making it as smooth or lumpy as you’d like.
Remove from heat.
Stir in 1 Tbsp each of lemon juice and sweetener. Taste. Add more of either as needed. Add the chia seeds, stir to combine. Let stand 5 minutes, check for thickness. Add more chia seeds, 1 tsp at a time for thicker jam. Cool to room temperature.
Transfer jam to a jar. Will thicken further and keep in the fridge for about 2 weeks, or can be frozen for up to 3 months; thaw before using.
Note: Don’t want visible chia seeds? Puree jam in a blender or with an immersion blender.
Do you like “sweet heat?” Spicy Watermelon to the rescue! This spice ‘n’ lime combo could quickly become your go-to sidekick for enjoying watermelon, and also cucumbers, jicama, mango, piel de sapo melon…try it on all your summer fruit and veggie faves and discover what else you enjoy with the lift from this savory medley. Dial the spice up or down by playing with the amount of cayenne.
Ingredients
4 generous slices watermelon
½ tsp ground cumin
½ tsp ground coriander
½ tsp chili powder
½ tsp salt
¼ tsp cayenne pepper
Lime wedges, for squeezing on watermelon slices.
Directions
Mix spices and salt together in a bowl.
Sprinkle spice mixture and squeeze lime juice on watermelon.
This is a wonderful treat to enjoy on a holiday morning.
Ingredients
Dough
2 ¾ cups all-purpose flour, divided
1 ½ tsp. instant yeast
¼ cup cool water
4 large eggs
3 Tbsp. sugar
¾ tsp. salt
16 Tbsp. unsalted butter, at room temperature
Bacon Cinnamon butter
8 Tbsp. unsalted butter, room temperature
4 oz. thick-cut bacon, cooked crispy and roughly chopped
1 tsp. cinnamon
½ cup light brown sugar
Place all ingredients in a food processor fitted with the blade attachment and pulse until smooth.
EGG WASH
Mix these two ingredients together well:
1 large egg
1 Tbsp. water
Directions
Place yeast, water, eggs, and half the flour into the bowl of a mixer. Beat at medium speed until smooth. Cover and let sit for 45 minutes.
Add the remaining flour, sugar and salt. Beat for 8 to 10 minutes until the dough cleans the sides of the bowl and becomes shiny and elastic.
With mixer running, add in the butter, 2 Tbsp. at a time, letting it absorb before adding the next chunk. Repeat until all is added.
Cover dough and let rise for 1 hour. Turn the dough out onto a lightly floured surface and gently fold it over several times. Place dough in a greased bowl, cover, and refrigerate for a minimum of 4 hours and up to 16 hours. The dough will firm up considerably. When ready to make your rolls, remove from fridge and let dough come to room temperature. Roll dough into an 18″ x 8″ rectangle on a lightly floured surface.
Spread the Bacon Cinnamon Butter filling onto the rolled-out dough. Starting with a long edge, roll dough into a log. With the seam underneath, cut the log into 12 slices, 1 ½” each.
Lightly grease a 9″ x 13″ pan. Space rolls in the pan. Cover pan and let rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy.
While rolls are rising, preheat oven to 350°. Uncover rolls, brush with egg wash, and bake for 22 to 25 minutes until they feel set and are golden-browned.
Remove rolls from oven, and turn them out of the pan onto a rack. Serve rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.
Note: the filling for the almond crust is different than for the flour crust.
Pumpkin Molasses Pie Filling
¾ cup sugar
1 Tbsp. all-purpose flour
½ tsp salt
1 tsp cinnamon
1 tsp. ginger
¼ tsp. ground cloves
¼ molasses (not blackstrap)
3 large eggs
1 15oz can pumpkin puree
1 cup evaporated milk
Directions
Preheat oven to 350°.
Mix sugar, flour, salt and spices together.
In a mixing bowl, mix molasses, eggs and pumpkin on low speed, until just combined.
Mix in dries, still on low. Stir in evaporated milk.
Pour into unbaked pie crust of your choice. Bake 35-40 minutes, until jiggly in the center.
Let cool to room temp before serving.
Almond Flour Crust Ingredients
2½ cups almond flour,
⅓ cup powdered erythritol
¼ tsp. salt
1 large egg
¼ cup ghee, plus a little more to grease the pie pan, melted
½ tsp. vanilla extract
Pumpkin Pie Filling For Almond Crust
1 15-oz. can pumpkin puree
½ cup heavy cream
2 large eggs
⅔ cup powdered erythritol
2 tsp. pumpkin pie spice
¼ tsp. salt
1 tsp. vanilla extract
1 tsp. blackstrap molasses (optional)
Directions
Preheat oven to 350°. Grease a 9-inch pie pan well.
In a large bowl, mix together almond flour, erythritol and salt.
Add vanilla into melted ghee/refined coconut oil, and then add this and egg into dry ingredients. Mix until very well combined and dough texture is uniform.
Press dough into bottom of pie pan. If crust crumbles when you try to flute the edges, just press it back together. Poke small holes in the crust with a fork.
Bake 10-12 minutes until lightly golden. Cool crust for at least ten minutes before adding filling.
Set the oven at 325 degrees.
Combine all filling ingredients and beat until smooth.
Pour filling into crust, tapping pie pan on the counter to get out any bubbles.
Bake for 40-50 minutes, until pie is almost set but still slightly jiggly in the center, like a custard before it sets. If crust edge starts to brown, cover the edge with foil.
Cool completely, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
