Wednesday, November 26, 2014

Preparing For Thanksgiving...

Happy day before Thanksgiving! I worked most of the day today continuing my Thanksgiving dinner preparation. I made a double batch of my Cream of Mushroom Soup today and put my Green Bean Casserole together. I make it much the same way I used to (you know the kind that uses the red and white cans of soup). My cream of mushroom soup is excellent and unbelievably good. I made it even thicker and creamier today by adding in a few ounces of cream cheese and about 1/4 cup of finely grated Parmesan cheese while it was simmering. It is so very easy to make. For my green bean casserole, in addition to 2 pounds of cooked French green beans, I added almost all of the Cream of Mushroom Soup except for about 1 cup that I reserved to use to make gravy with. I also added about 1 cup of shredded cheddar cheese to my green bean casserole. 

I debated how to handle the "French fried onion" part of that casserole. Last year I added caramelized (soft) cooked onions to mine and had planned to do that again this year and maybe make some of my Oven Fried Onion Rings to put on top for crunch. I scrapped that idea and decided to go a different direction with the onions. I thinly sliced a large sweet onion and separated into rings. I lightly drizzled them with olive oil and tossed around just to very lightly coat. I seasoned them well with sea salt and placed them on a parchment lined cookie sheet to roast at 375 degrees for about 20 to 30 minutes and kept checking on them and tossing them occasionally. I will admit, I burned my first batch because I didn't watch them closely enough. The 2nd batch turned out AMAZING! As they began to brown, I turned the oven down to 275 degrees for another 10 minutes or so and then turned the oven off and allowed them to continue drying out and crisping in the oven. They are golden and crisp as the canned kind only these don't have any breading on them. Nothing but onions, salt and a bit of oil and their flavor is amazing. I stirred some into the casserole and have reserved a bunch to scatter on top about 5 minutes before the green casserole finishes baking (just like you do with the store bought version). 

I also made my Sweet Potato Casserole without using sugar this time. I added some Swerve, eggs, cream, butter and cinnamon and whipped it until velvety smooth. I'll top it with toasted pecans near the end of baking tomorrow. I'll make mashed red skin potatoes for the rest of the family and creamy mashed cauliflower for me. I'll finish putting together my squash casserole tomorrow. It's pre-prepped and can be put together quickly now. I purchased a carton of turkey bone broth to use to make the gravy with after reducing a bit and seasoning it and will add my cream of mushroom soup to give it richness and body. I'll make the stuffing/dressing tomorrow since I've already got the croutons made for it. I'm tired tonight but will get a few more odds and ends done before calling it a day. My turkey breast goes into the crock pot before I go to bed this evening to cook overnight and I'll put the whole turkey in the oven tomorrow morning. I love Thanksgiving and will be glad when I can finally sit down and enjoy it all tomorrow. I snapped a few photos of today's accomplishments below. Enjoy!

These onions are cracker-crisp and oven roasting brought out their natural sweetness
The beginnings of gravy
Pffffft...who said that grain-free stuffing/dressing couldn't include BREAD?
Awaiting buttery sweetened cinnamon toasted pecan topping to be added tomorrow!

Pumpkin Snickerdoodles - Sweetness & Spice & Everything Nice

Today was a busy day here. I worked most of the day on Thanksgiving dinner prep. I made my stuffing bread to make grain free stuffing and chopped lots of celery and onions for my stuffing and other various casseroles. I sliced up and cooked the squash for my squash casserole; cooked the green beans for my green bean casserole; roasted sweet potatoes to mash; made pumpkin custard cups and also managed to create a new recipe for Pumpkin Snickerdoodles! I wanted something else "pumpkiny" to have for Thanksgiving. I still have lots to do tomorrow but feel like I made a significant dent in my meal preparation today. 

These cookies are soft and have a wonderful texture. A snickerdoodle is a type of cinnamon cookie. Cream of tartar adds a very slight tang to them that separates them from basic sugar cookies. Traditional snickerdoodles are soft cookies with an ever so slight chewiness but not as much as a gingersnap. These snickerdoodles also have a bit of pumpkin added which complements all the spices. To help create a different texture and enhance the pumpkin and spice flavors, I added 1 teaspoon of blackstrap molasses (optional) which yields a similar flavor that brown sugar would add if it were used. The amount I added is so small that it doesn't increase carbs or sugar much at all with only 1 teaspoon distributed between the entire batch of cookies (it can be omitted if desired). I also added a bit of xanthum gum for texture. If you prefer not to use it, you can omit it as well. I chose not to make the cookies overly sweet but if you prefer them a little sweeter, taste your dough and adjust the sweetness accordingly. These cookies taste best when completely cooled...and the texture is also best when cooled. Otherwise when warm, they are simply a soft cookie. I kept them uncovered for a couple of hours and they actually were better after sitting for a while. I snapped a few photos and included the recipe below. Enjoy!

Dough is scooped onto the cookie sheet
Dough has been rolled between palms until smooth and in "cinnamon sugar"
Fresh out of the oven

Pumpkin Snickerdoodles
Makes about 2 dozen cookies


1-1/2 cups blanched almond flour
2 tablespoons coconut flour
1 teaspoon xanthum gum
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3/4 cup confectioners style Swerve sweetener (or powdered sweetener equivalent)
8 tablespoons (1/2 cup) butter, softened
1 teaspoon blackstrap molasses, optional
1 egg
1/4 cup PLUS 2 tablespoons pumpkin puree
1 teaspoon vanilla extract
2 tablespoons granular Swerve sweetener (or other granular sweetener equivalent)
1/2 teaspoon ground cinnamon


In a medium bowl, whisk together almond flour, coconut flour, xanthum gum, cream of tartar, baking soda, baking powder, salt, cinnamon, allspice, and ginger until combined. Set aside.

In a mixing bowl, cream butter and confectioners sweetener together with a hand mixer on low speed until combined. Add molasses, egg, pumpkin puree, and vanilla and beat on medium speed until smooth, about 1 minute. Add dry ingredients, one third at a time, beating until combined after each addition. If dough is too thick for hand mixer, finish combining by hand with a wooden spoon. Cover dough and refrigerate; chill 1 to 2 hours or until firm. 

Preheat oven to 350 degrees F. While oven is preheating, line a baking sheet with parchment paper. In a small bowl, mix 2 tablespoons granular sweetener and 1/2 teaspoon cinnamon together. Using a 1 tablespoon retractable cookie scoop, scoop small balls of dough, approximately 1-inch in diameter, onto prepared baking sheet, spacing about 2 inches apart. Roll each ball of dough between palms to smooth out, then roll in cinnamon sweetener mixture and place back on baking sheet. Bake 14-15 minutes (do not overcook). Cookies will be soft when done. After removing from oven, pat down slightly with back of spoon. Allow cookies to cool on baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.


Monday, November 24, 2014

Magical Cookie Bars - The REAL Deal

I made a batch of my Magical Cookie Bars to have on hand for dessert this week. These are the "real deal" beginning with a buttery crust and topped with ooey gooey Sweetened Condensed Milk, coconut, chopped walnuts and dark chocolate chips. What they don't have is the boatload of sugar, carbs and wheat found in the traditional recipe for these delicious classic bar cookies. 

I went ahead and cut them up this morning and had one as my "lunch" this afternoon. I baked them in a 9" x 9" pan and cut them into small squares. I actually made about 25 small bars. Believe it or not, without the massive sugar surge that accompanies consuming the regular version, a small bar is plenty enough for me to enjoy. If you absolutely must, 2 small bars are more than enough to satisfy. I snapped a few photos below as well as included my easy peasy recipe. These bars feature my Sweetened Condensed Milk (recipe below) made with full fat canned coconut milk and confectioners style Swerve. I always make a double batch using 2 cans of coconut milk because it doesn't take you any longer to make, and trust me, you are going to WANT to have extra leftover to make another treat or two with. Check out the photos to see all the yumminess below. Enjoy!

Absolutely Magical Cookie Bars


For the Crust:
1/4 cup ground golden flax meal
1/4 cup Swerve Sweetener (or equivalent sweetener to 1/4 cup sugar)
1/2 teaspoon cinnamon
4 tablespoons butter, diced
1 egg

For the Topping:
1 cup Sweetened Condensed Coconut Milk (recipe below)
1 cup chopped walnuts
1 cup unsweetened flaked coconut (the longer shreds)
1 (3.5 ounce) bar of 70% cacao chocolate, chopped or 1/2 cup 70% chocolate chips


Preheat oven to 325 degrees F. 

In a medium bowl, combine almond flour, flax, Swerve, cinnamon, diced butter and 1 egg. Using a pastry/dough cutter, cut butter and egg into flour mixture until a thick, dense dough forms. Using your hands or a rubber spatula, press dough evenly into an 8x8" or 9x9" nonstick baking pan. Bake crust at 325 degrees for 12 minutes or until very lightly browned. Remove crust and let cool for 10-15 minutes.  

Increase oven temperature to 350 degrees F. Layer walnuts, coconut, and chocolate chips on top of crust. Drizzle evenly with 1 cup of sweetened condensed coconut milk. Bake at 350 degrees for 18 to 22 minutes or until lightly golden on top.  Let cool completely and cut into bars.  


Sweetened Condensed Coconut Milk (makes 2-1/2 cups):

2 (14-ounce) cans unsweetened coconut milk
3/4 cup Swerve granular or confectioners sweetener (or equivalent sweetener to 3/4 cup)
2 tablespoons butter
1 teaspoon vanilla extract
Liquid stevia to taste, optional

To make the Sweetened Condensed Coconut Milk, add coconut milk to a small heavy saucepan and stir in Swerve or sweetener of choice, butter and vanilla. Bring to a boil over medium-high heat. After milk comes to a boil, reduce heat to low-medium and simmer, stirring and whisking frequently for about 45 minutes until reduced by almost half. 

If a thicker condensed milk is desired, whisk in 3 to 4 pinches of xanthum gum (1/8 to 1/4 teaspoon), at the end of reduction; heating and whisking in a little at a time until thickened (I add 3 pinches to mine). Taste for sweetness. If additional sweetness is desired, add liquid stevia until desired sweetness is achieved (I add 1 to 2 teaspoons liquid NOW Better Stevia after reduction). 

Makes approximately 2-1/2 cups of sweetened condensed coconut milk. Cool before using in recipes. Refrigerate any unused portion. 

*Note: The Magical Cookie Bar recipe only uses 1 cup of the sweetened condensed milk; refrigerate any leftover condensed milk).

Sunday, November 23, 2014

Cranberry Walnut Power Bagels - The Perfect Rainy Day Breakfast

This morning we had planned to go out for breakfast to Einstein's Bagels. I was going to pack one of my own grain-free Cranberry Walnut Power Bagels or Cranberry Walnut Mini Loaves to take along with me...but the weather is just so awful here today (cold, windy, monsoon rains, thunder and lightning) that we decided to just stay in and enjoy them in the warmth and comfort of our own home instead. I enjoyed mine spread with cream cheese and topped with fresh Cranberry Orange Sauce "jam." Guess I have no choice left now but to get an early start on making some of our Thanksgiving dishes. It's just way too ugly to go out. I snapped a quick photo of what I had planned to take with me this morning. Enjoy!


Saturday, November 22, 2014

Deep Dish Pizza - Low Carb & Grain Free

This evening I made my Chicago Style Deep Dish Pizza for dinner. I added Del Grosso pizza sauce, shredded mozzarella, Fiorucci nitrite free pepperoni on the entire pizza and then put Kalamata olives on hubby's half and roasted red peppers and onions on my half. Because the crust is so thick (about 1-inch thick), it's very filling and hubby and I only ate 1 slice each (we cut each of our halves into 3 slices) so we each have a couple slices left for tomorrow. It was delicious and the perfect Saturday night meal.

This afternoon I made the cranberry sauce for Thanksgiving; I made a huge batch so I would have enough to enjoy beforehand, too. I used 2 pounds of fresh cranberries (about 8 cups) which makes a quadruple batch of my Cranberry Orange Sauce. If you plan to make it this year, I recommend you either use confectioners style Swerve sweetener or powder whatever granular type sweetener you use. Most granular sweeteners can be a bit crunchy or gritty when used in a dish that is chilled/refrigerated. Powdering the sweetener eliminates that problem. I always add some unsweetened coconut to my cranberry sauce as it's simmering. It gives a nice coconutty texture and crunch to the sauce that I love. I've even stirred in toasted walnuts or pecans before, which make it really tasty and very much like a cranberry relish/salad that is excellent dolloped on top of either Greek yogurt or as the berry topping for a cheesecake. I snapped a few photos of our deep dish pizza below. You can find the recipe here: Chicago Style Deep Dish Pizza. Enjoy!

Crust fresh out of the oven; ready to be topped

This is a beautiful thing...
The beginning of my cranberry sauce...
10 minutes later, fresh Cranberry Orange Sauce


Mini Cranberry Walnut Loaves - Grain Free

It's a bright and beautiful Saturday morning here today. We've been busy the last few evenings trying to run errands and do our Thanksgiving dinner shopping a little at a time throughout the week. I'll finish up the odds and ends food shopping this weekend. We already have our turkey and turkey breast (I always do both). Last night I went straight to Costco after work in order to avoid the deluge of shoppers this weekend. It was great because not many folks head to Costco on a Friday night so I was able to breeze through without the traffic jam of people waiting for free samples and blocking the aisles. 

When I got home last night I decided to make a batch of my Power Bagels and also tweaked my recipe a little and added some fresh chopped cranberries along with the dried fruit and seed mix. I also made a batch of mini Cranberry Walnut Loaves. They turned out great and are so cute. The individual loaves can be sliced in half, toasted and buttered or spread with cream cheese or can simply be sliced and eaten as is. These are not sweet loaves or like traditional cake-like "cranberry bread"...these are more like lightly sweetened hearty/rustic bread with dried fruit, walnuts and chopped fresh cranberries. I was inspired by the round loaves of rustic looking Cranberry Walnut bread I saw at Costco last night. If you liked my regular Power Bagels, I think you will enjoy these little mini loaves, too. I'm looking forward to enjoying them for breakfast throughout this coming week. 

I'm beginning my Thanksgiving dinner prep this weekend. I'm going to bake my "stuffing bread cubes" and toast the cubes/croutons to get them ready to make my Stuffing (dressing) later in the week. I will also pre-chop onions, celery, etc. so everything is as pre-prepped as can be. I'm also getting ready to make a big batch of fresh Cranberry Orange Sauce here shortly so that is done and out of the way and I'm making enough so I have plenty to enjoy daily up to Thanksgiving too! LOL I snapped a few photos and the easy peasy recipe for my Mini Cranberry Walnut Loaves below. Enjoy!

This morning's breakfast!

Mini Cranberry Walnut Loaves
Makes 12 to 14 mini loaves


1/2 cup coconut flour, sifted

2-1/2 cups blanched almond flour
1 cup ground chia seeds
4 teaspoons baking powder
2 teaspoon baking soda
1/2 cup no sugar added dried fruit and seed mixture
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon sea salt, or to taste
3/4 cup granular Swerve Sweetener
8 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
2/3 cup chopped cranberries
6 tablespoons melted coconut oil 


Preheat oven to 350 degrees F.  

In a medium sized bowl, mix first 10 ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk, vanilla and vinegar together. Stir wet mixture into dry ingredients and mix well; stir in cranberries and coconut oil and combine until a dough is formed. Dough will be thick and slightly sticky. 

Lightly grease an 8-well mini loaf pan with coconut oil. Using a 3-tablespoon size retractable scoop, place 2 scoops of dough into each mini loaf well of pan. Using slightly moistened finger tips, gently pat down and smooth the 2 scoops of dough out into a loaf shape. Bake for about 23-25 minutes, or until light golden brown and done. Remove from pan after sitting for 5 minutes and cool on wire rack. Allow to cool completely before slicing. Slice with sharp serrated knife.

*Note: These can also be baked on a parchment paper lined baking sheet (shaped and smoothed with moistened fingertips) or in a 6-well mini cake pan or muffin top pan.


Thursday, November 20, 2014

Mini Cheddar Scones - Low Carb, Grain & Gluten Free

Today I did another guest post for Honeyville. I shared my recipe for Mini Cheddar Scones. These aren't you typical scones...they are SUPER cheesy. I was looking to create something to enjoy with soup, chili, etc. that was more than a cracker but not quite a biscuit. These scones are thicker than a cracker and thinner than a biscuit and shaped like a cookie...a/k/a they can be made and shaped with your bare little hands (no special pans required). If you can roll a ball of dough with your hands and press it until somewhat've got it made!

Both of my sons, hubby and I really enjoyed these cheesy little scones alongside the "Chili Beef Stew Soup" I made this weekend. I baked them until crisp but you can also reduce the baking time by a minute or two to produce something a little more chewy. I added a bit of chipotle pepper to give them a little kick (similar to cheese straws if you've ever had them before). But, if you are making them for children to enjoy or you simply aren't crazy about a little spice...just omit the chipotle pepper. They'll be delicious either way. I've been enjoying them throughout the week with soup for lunch. If you'd like to check out the recipe, this link will take you to it here: Mini Cheddar Scones. Enjoy!

Check out hundreds of FREE eBooks here:  Free Grain-Free eBooks

Tuesday, November 18, 2014

Chili Beef Stew Soup - Slow Cooker Style

It was a bitter cold day here today. We only made it to about 36 degrees for our high and it dipped down into the teens and 20s overnight. It was still only 28 degrees at 11:00 this morning. That is painfully cold for the Atlanta area, particularly in November. This evening is a busy evening and I am, let's make that THRILLED to have soup/stew leftover from Sunday night's dinner. All I had to do was reheat it. 

I made a huge crock pot of Chili Beef Stew Soup on Sunday when my sons came for dinner. I tweaked one of my chili recipes a bit because I was torn between making chili, beef stew and I did the ONLY logical thing; I made Chili Beef Stew Soup! LOL It was hearty and tasted like chili but was full of chunks of beef like stew but ate like soup. Whew...that was exhausting to explain. I added 1 can of drained and rinsed pinto beans to my chili/stew/soup this time. These are actually the first beans I have eaten in the 2-1/2 years I've been low carb. I chose to use Bush's pinto beans because they seemed to be the lowest in carbs when comparing the different varities. The addition of 1 can of beans to this large pot of stew/soup only added 3 to 4 net carbs to each serving, which I felt wasn't bad. If you prefer not to add them, simply omit them. It's funny, I was never much of a bean fan to begin with and would frequently push the beans aside when I ate chili...but this amount seemed to be the perfect proportion for me and I enjoyed them. 

Tonight was the perfect night to get a break and enjoy some of this leftover stew/soup for dinner because I am also making 2 big casseroles for our Thanksgiving lunch at work tomorrow as well. And if all that isn't enough, I'm working on another recipe project for this week, too! I just need about 8 more hours in my days it seems to be able to do everything I want to do. So, tonight's post will be short and sweet. I snapped a few photos of my awesome Slow Cooker Chili Beef Stew Soup below as well as the recipe. Enjoy!

Chili Beef Stew Soup - Slow Cooker


2 - 3 tablespoons oil, to saute vegetables and brown beef

1 cup diced onion
2 cups diced red, yellow or orange sweet bell peppers
1 Poblano pepper, diced
1 jalapeno pepper, finely diced
5 cloves garlic, minced
3 pounds stew beef, diced into 1-inch cubes
1 15-oz can pinto beans, drained and rinsed, optional
1 28-oz can fire roasted diced tomatoes (including juice)
1 8-oz can tomato sauce
1 6-oz. tomato paste
1 cup chicken broth
1-1/2 cups water
   1 tablespoon chili powder
   1 teaspoon "chipotle chili powder" (or regular chili powder to reduce heat)
   1 teaspoon hot Hungarian paprika (or sweet paprika to reduce heat)
   1 teaspoon ground coriander
   1 teaspoon roasted cumin (or regular cumin)
   1/2 teaspoon cayenne pepper (or to taste), optional
   1 teaspoon oregano
   1-1/2 teaspoons sea salt, or to taste
   1 teaspoon freshly ground black pepper, or to taste


In a large stockpot, add a couple tablespoons of oil and quickly saute onion, sweet bell peppers, Poblano and jalapeno pepper over medium heat until almost tender; add minced garlic and cook a couple more minutes, stirring frequently. Use a slotted spoon to remove and transfer vegetables to a platter.  

Add additional oil to pot; lightly brown beef cubes over medium-high heat. Add pepper and onion mixture back to the pot.  Add beans, diced tomatoes, tomato sauce, tomato paste, chicken broth, water, and all spices; stir until evenly combined. Transfer soup to 6 to 7 quart crock pot. Cook on low 8 to 10 hours or on high for 6 hours. Alternatively, soup can be simmered on the stove for 2 - 2-1/2 hours over low heat. 

Serve topped with shredded cheddar cheese and dollop of sour cream, if desired.  Serves approximately 8 to 10.

Check out the hundreds of FREE eBooks:  Free Grain-Free eBooks

Sunday, November 16, 2014

Low Carb Sunday Breakfast - Eggs, Sausage & Cranberry Pancakes

Happy Sunday!  This morning I made a big Sunday breakfast consisting of scrambled organic eggs with cheddar, chicken apple sausage patties (by Applegate) and a wedge of Cranberry Pancake that I made yesterday along with a dollop of fresh Cranberry Orange Sauce. I enjoyed it alongside a cup of caramel vanilla coffee with cream. I never thought I would be enjoying a breakfast like this again when I first went low carb several years ago. It's nothing short of amazing to me. This breakfast contains approximately 8.5 net carbs and slightly less than 4 grams of sugar. It will more than likely hold me until dinner this evening. I snapped a quick photo below to show you what low carb eating really looks like! Enjoy!


Saturday, November 15, 2014

Autumn Style Salads w/ Grilled Chipotle Chicken & Pumpkin Custard Cups

This evening I made us huge "Superfood" salads for dinner (a mixture of broccoli, brussels sprouts, cabbage, kale and chicory) that I picked up at Costco. I topped them with strips of grilled chipotle chicken cutlets that hubby quickly grilled before it got dark. I made another batch of my Cranberry Vinaigrette to enjoy on my salad while hubby enjoyed the poppy seed dressing that comes with the salad mix. It was a quick and easy dinner.

Earlier in the afternoon, I baked my Pumpkin Custard Cups which are one of my favorites because they are quick and easy to put together. They are crustless which makes them really quick to get into the oven. I enjoyed one after dinner topped with whipped cream and some chopped pecans that I sprinkled on top as I was eating it. I enjoyed it while it was slightly warm with a cup of coffee. It was so good. I snapped a few quick photos below. We are enjoying the Hallmark Channel this evening watching sentimental tearjerker holiday movies (we're watching The Ultimate Gift right now). Enjoy!

Pumpkin Custard Cups ready for the oven
Warm and ready to top with pecans and enjoy!

Cranberry Pancakes - Easy No-Flip Skillet Style

This morning we slept in late. We're planning to start getting the house cleaned and decluttered today so we are ready to clutter it back up again when we pull out the holiday decorations! LOL It's amazing how fast "stuff" accumulates isn't it? 

I was in the mood for "something cranberry" for breakfast (no big shock here I suppose). Since it was nippy (in the 20s), I decided something warm would be nice, too. I made a triple batch of my Cranberry Orange Sauce a couple days ago and had that available to use in my concoction as well. I decided to make a No-Flip Cranberry Pancake for breakfast. I love, love, love my No-Flip Buttermilk Berry Pancakes that I make with fresh strawberries and blueberries and top with whipped cream during the spring and summer months. 

I decided to make a Cranberry Walnut pancake version so it would be like eating pancakes and cranberry bread all rolled into one! I coarsely chopped cranberries in my little Magic Bullet and folded them into my pancake batter along with some finely chopped walnuts. I had an open bag of little frozen wild blueberries in the freezer, so I scattered a few of those on top as well before popping the pancake into the oven. Making pancakes is so much more enjoyable with my no-flip recipe. Just mix, pour and bake and then slice into wedges and serve. No more standing over the stove waiting for the magical bubbles to appear to let you know its time to flip and then having the first batch cold by the time the last batch is ready. They all go into the oven together and come out at the same time. 

I made a smaller version of pancakes using an 8-inch skillet this morning. If you want to make a larger family sized version, simply double the recipe ingredients and use a 10-inch skillet instead of the 8-inch. I decided to enhance my cranberry joy by whisking together an easy peasy "Cranberry Butter Syrup" to top these pancakes with. It was amazing and SO much better than regular syrup. I included the recipe for the pancake and cranberry syrup and snapped a few photos for you to see below. Enjoy!

Cranberry Pancakes - No Flip Skillet Style


1/2 cup blanched almond flour
2 tablespoons ground golden flaxseed
1 tablespoon coconut flour
1/4 cup Swerve Sweetener
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted coconut oil, cooled (plus a little extra to grease skillet)
1/3 cup coarsely chopped cranberries (or substitute fresh or frozen blueberries)
1/4 finely chopped walnuts, optional
Cranberry Butter Syrup for serving (see recipe below) or optional sugar free maple pancake syrup like Nature's Hollow*


Preheat oven to 350 degrees

In a large bowl, combine almond flour, flax, coconut flour, sweetener, baking powder, baking soda, and salt; whisk to combine and break up any lumps.

In a separate small bowl, beat buttermilk, egg, and vanilla together. Stir wet mixture into dry mixture, mixing just until combined; stir in melted coconut oil. Fold in cranberries and walnuts. 

Heat an 8-inch cast iron skillet (or other ovenproof nonstick skillet) over medium high heat until hot. Grease pan generously with coconut oil. Pour pancake batter into hot skillet. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let set in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with my super easy Cranberry Butter Syrup, sugar free maple pancake syrupor additional berries as desired.

Note: Pancake can be topped with additional berries before baking, if desired.


Cranberry Butter Syrup

4 tablespoons butter
1/2 cup Cranberry Orange Sauce
4 tablespoons sugar free maple pancake syrup

Melt butter in a small sauce pan over low-medium heat; stir in cranberry sauce and pancake syrup. Whisk together and heat until hot. Serve over 

*WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).