Keto Lemon Poppyseed muffins

These muffins are super delicious and ever so easy to make, thanks to www.ruled.me for sharing the recipe.
I added more lemon zest for extra added 'pow' and used vanilla paste instead of vanilla extract.  These muffins can be enjoyed guilt free as they are gluten free and easily enjoyed on the go.

**Depending on your oven these muffins will need to bake from 18-25 mins or when poked with a toothpick no batter sticks to it...

Im my experience it's always better to food prep (measures, cut, chop) first that way it'll help to ensure a smoother cooking experience and a greater finished product... So, here's what you'll need to get started prepping 

- ¾ cup almond flour 

-¼ cup golden flaxseed meal 

- 1/3 cup Swerve

-1 teaspoon baking powder

- 2 tablespoons poppy seeds

- ¼ cup salted butter, melted and cooled

- ¼ cup heavy cream

- 3 large eggs cracked into a bowl

- 2 1/2 lemons, zested

- 3 tablespoons lemon juice

- 1 tsp lemon extract

- 1 teaspoon vanilla paste

- 20 drops liquid Stevia

Now...

~Pre-heat oven to 350F. 

~*** I used 12 Silicone muffin holder for easy clean up,

***you can use regular paper cupcake holder or cooking spray for the cupcake molds

...

~In a bowl, use a fork or whisk to combine the almond flour, flaxseed meal, Swerve, and poppy seeds together, 

~set aside

...then

~ using a wooden spoon stir in the cooled melted butter, eggs ***one at a time, and heavy cream until smooth and no lumps are in the batter

...

~ Now, add in the baking powder, liquid stevia, vanilla paste, lemon zest, lemon juice, and lemon extract

~ Mix until well combined.

...Now

~To ensure the batter is enough for 12 muffins, start off with adding 2TBSP of batter to each silicone cupcake molds, then divided the remaining equally...

~ tap the muffin pan on the counter to help release any air bubble and help even out the batter

~ place pan on center rack and bake from 18 - 25mins  or a toothpick comes out clean when poked in the center

~ allow to cool in muffin mold for about 10mins, then remove and allow to cool completely on rack

...Now

ENJOY!!!

Fresh Cherry pie Tart

***Chilled pie dough for top and bottom 9-inch pie 

- 5 cups pitted fresh cherries

- 1/4 cup cornstarch

- 3/4 cup sugar

- 2tsp vanilla extract

- 1/2 tsp almond extract

- 1 TBSP lemon juice

- 1/2 tsp lemon zest

- 1/8 tsp salt

- 1.5 TBSP cold unsalted butter, cut into small squares

- 2pk store bought ready pie crust

- 1 egg yolk

- 1 tablespoon heavy or whipping cream

***coarse sugar for topping crust

- 9in Tart pan with removable bottom or glass pie pan

- butter flavor cooking spray

- bag of bean (for blind baking the crust)

- foil

Buttery Pecan Pie Tart

A co-worker ordered a pecan pie and of course I wanted to perfect my skills before baking hers just to make sure she would really enjoy it. Well, I  made this tart and it is awesome, full flavored, great crust, and super scrumptious.

This pie is super easy even the 'tempering of the eggs'. There's a non-cooking version where you can add flour and less butter but, I like butter so I prefer this version. Next time I'll try a egg wash on top for extra added visual drama. 

HERE'S WHAT YOU'LL NEED:

3 large eggs lightly beaten in a medium size bowl

3/4 cup granulated sugar

1 cup Karo corn syrup

1/2 stick unsalted butter, softened

2 tsp. vanilla extract

1 cup of pecans, chopped medium course 

1 unbaked homemade or store bought pie crust

1 removable bottom tart pan 

Cooking spray

Whisk

INSTRUCTIONS:

- Preheat oven to 350 degrees

- Prepare tart pan with cooking spray making sure you cover all parts

- place pie crust inside prepared pan and press crust to fit curves of pan

....

- over medium high heat, Whisk the sugar and corn syrup together in a heavy bottom saucepan and bring to a boil; boil for 1 minute only. 

- Remove from heat allow to cool slightly. 

NOW:

***to temper the eggs

- slowly drizzle some of the syrup into the bowl of beaten eggs, ***while beating constantly, to temper. Once syrup is mixed well into eggs, whisk eggs into the remaining syrup mixture, and stir in the butter and vanilla 

- combine well and fold in the pecans.

....

- Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. 

-***use foul yo cover edges of pie should they begin to brown before the pie is done

Once done allow to cool on rack, serve with whipped cream or serve warm with ice cream 

ENJOY!!!

Lasagne cupcakes