P and G Orchards

Chocolate Silk Pie For the crust 1 1/4 cup almond flour1/4 cup cocoa powder1/4 cup powdered Swerve Sweetener1/4 tsp salt 1/4 cup butter melted... For the chocolate pie filling 1Cup heavy whipping cream 5 Egg yolks 8 oz baking chocolate 1/4 cup butter 11/2 tsp chocolate extract 2 tsp vanilla extract 1 1/2 tsp instant coffee 1/2 tsp salt 3/4 tsp xanthan gum 3/4 Cup confectioners Monkfruit 3/4 cup allulose 1Cup full fat sour cream *Crust Instructions Preheat the oven to 325F and lightly grease a 9-inch ceramic or glass pie pan. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Press firmly and evenly into the bottom and up the sides of the pan (if your pan is deep dish, take the crust to about 1 inch from the top). Crimp the edges decoratively as desired. (Credit Carolyn Ketchum) Bake 12 minutes, then remove and let cool completely *Chocolate cream Pie filling instructions In a small saucepan over medium heat melt baking chocolate and butter. Set aside. In a large saucepan over medium heat, combine cream and egg yolks. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle). Remove from heat and add melted chocolate, extracts and instant coffee and salt. Wisk to combine. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener. Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. Top with sweetened whipped cream. Nutritional information: 6 Net Carbs 44g Fat 9g Protein 503 Kcal Makes 12 servings

Keto Cheesecake Cookie Bars Cookies Crust: 2 cups almond flour... 1/2 cup unsweetened shredded coconut 1/2 cup Swerve Brown 1 tsp baking powder 1/4 tsp salt 1 large egg room temperature 1/2 cup butter melted 1/2 tsp vanilla extract 1/3 cup sugar-free chocolate chips Topping: 3 Tbsp sugar free chocolate chips 1/3 cup pecans chopped 1/4 cup unsweetened shredded coconut Cheesecake Filling: 8 ounces cream cheese softened 1/3 cup powdered Swerve 1 large egg 1/2 tsp vanilla extract 1/4 tsp almond extract 3 tbsp heavy whipping cream Instructions Crust: Preheat oven to 325F and grease a 9-inch square pan well. In a medium bowl, whisk together the almond flour, shredded coconut, sweetener, baking powder, and salt. Add the egg, melted butter, and vanilla extract and beat until the dough comes together. Stir in the 1/3 cup chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, until just browning around the egdes, then remove from the oven and let cool (it will not be fully baked at this point). Filling: In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and beat until well combined. Beat in the egg vanilla and almond extracts, then thin out with the heavy cream, beating until smooth. Pour the filling over the cooled crust. Take the remaining cookie crust mixture and crumble over the top of the fililling. Sprinkle remaining chocolate chips, coconut and chopped pecans pressing lightly to adhear. Bake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set. Makes 16 bars 226 Kcal Fat 20g Carbs 2.9g Fiber 3.2g Protein 4.9g

Worlds easiest Fauxtato Salad Just 4 simple ingredients... 2.5 cups cauliflower cooked tender 4 large hard boiled eggs, diced... 4 dill pickle spears, diced 3/4 cup Best Foods Mayo (S&P to taste) Mix all ingredients and served chilled Serves 6 133.5 Kcal 3.2 net carbs 10.5g fat 4.6g protein

Blender Waffles These light and fluffy waffles are easy to make in your blender! Just add 4 eggs, 3/4 Cup Almond milk, 1/4 Cup Avocado Oil, 2tsp vanilla extract, 1/2 tsp almond extract (optional) in the blender bowl and blend till foamy. Add 2 1/2 Cups Almond Flour, 1/4 Cup Allulose sweetener, 2tsp baking powder, 1/4tsp salt... Spray waffle maker with olive oil cook till steam stops Makes 8 to 10 4" waffles or 20 pancakes Serves 10 1 waffle or 2 pancakes 3.3 net carbs 28.6g fat 10.7g protein 337.7 Kcal

Creamy Cauliflower Mushroom Risotto 5 oz diced onion 5 oz sliced mushrooms 1 clove minced garlic ... 4 cups riced cauliflower 2 Tbsp avocado oil 1/4 cup red cooking wine 1 tsp Knorr chicken bouillon 3/4 cup heavy cream 1.5 oz shredded white cheddar cheese Sauté onion in avocado oil till tender, add mushrooms and garlic cook till garlic is fragrant. Add riced cauliflower wine and bouillon powder. Bring to a boil. Add heavy cream, reduce heat, simmer 20 min stirring occasionally. Add cheese as garnish. Fluff with fork before serving 5.3 Total Carb 3.5 Net Carb 9.4g Fat 2.7g Protein 121.3 kcal

Cowboy Cookies! Ingredients cup butter, softened... cup Swerve brown sugar replacement cup Monkfruit Erythritol Blend sweetener 2 large eggs, room temperature 1 teaspoons vanilla extract 2 cups blanched almond flour 2 tablespoons grassfed gelatin 1 teaspoons baking powder 1 teaspoon baking soda teaspoon salt 1 cup unsweetened flaked coconut 1 cup chopped pecans 2/3 cup sugar-free chocolate chips Instructions 1. Preheat the oven to 325F and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven. 2. In a large bowl, beat the butter with the sweeteners until light and fluffy, about 2 minutes on medium high. Beat in the eggs and vanilla until well combined. 3. Add the almond flour, gelatin, baking powder, baking soda, and salt. Beat until just mixed together. 4. Stir in the coconut, pecans, and chocolate chips. Form the dough into 2-inch balls and space at least 3 inches apart on the cookie sheets. Press the balls down with the heal of your hand to about inch thick. 5. Bake 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans. Per cookie: 187kcal Fat: 16.94g Net Carbohydrate: 2.12g Protein: 4.11g Recipe credit: Carolyn Ketchum

Sour Cream Lemon Pie 1Cup heavy whipping cream 5 Egg yolks 1/3 Cup lemon juice ... Zest of 1 lemon (1Tbsp or so) 1/4 cup butter 11/2 tsp lemon extract 3/4 tsp xanthan gum 3/4 Cup confectioners Monkfruit 1Cup full fat sour cream In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle). Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener. Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. Top with sweetened whipped cream. Pie crust recipe Ingredients: 1 cup almond flour 5 tablespoons coconut flour 1/2 teaspoon xanthan gum 2 Tbsp monkfruit sweetener 4 ounces unsalted very cold butter, cubed 2 ounces cream cheese cold, cubed 1 egg lightly beaten 2 teaspoons apple cider vinegar Instructions : Add almond flour, coconut flour and xanthan gum and sweetener to food processor and pulse until evenly combined. Add butter and cream cheese, pulse until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Make sure not to over-mix the dough. The mixture should resemble coarse breadcrumbs rather than a dough ball. Turn out the dough onto cling saran wrap and pat into a round disk. Refrigerate for at least one hour. You can also freeze the pie crust and thaw out as needed (just like regular carbohydrate filled pie crust!). Roll out the crust between 2 pieces of parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks by pinching the dough together. And if the crust becomes unmanageable, simply put it in the freezer for 5-10 minutes before continuing. Poke holes in sides and bottom using a fork. Bake 25 min in 400 oven. Allow to cool before filling with custard.

Decadent Double Chocolate Cake Preheat oven to 325 Chocolate Cake ingredients...... 1 cup softened butter 8oz Cream cheese softened 1 cup Allulose, or erythritol 1 tsp stevia liquid 10 eggs 1/4 cup unsweetened almond milk 3 tsp pure chocolate extract 2 tsp vanilla extract 2 cup almond flour 1/2 cup coconut flour 1/3 cup vanilla protein powder 1/2 cup cacao powder 2 tsp baking power Chocolate Ganache ingredients... 7 ounces Lilly's sugar free chocolate chips 1/2 cup heavy cream 1 teaspoon instant coffee granules To make the cake... In a large bowl whisk together almond flour, coconut flour, protein, cacao powder and baking powder, whisk to combine. Cream together butter, cream cheese and sweeteners untill well combined and smooth with whisk attachment. Add eggs gradually increasing speed beating in lots of air. Add almond milk. Add extracts. Add dry ingredients to wet a little at a time until well combined. Bake in well greased bundt pan or silicon non stick bundt pan @325 for 75 to 80 minutes Allow to cool completely before removing from pan by inverting on plate. To make ganache... Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Lemon Blueberry Pound Cake Preheat oven to 325 1 cup softened butter... 8oz Cream cheese softened 1 cup Allulose, or erythritol 1 tsp stevia liquid 10 eggs 2 tsp lemon extract 2 tsp vanilla extract 21/4 cup almond flour 1/2 cup coconut flour 1/3 cup vanilla protein powder 2 tsp baking power 2 cups fresh or frozen blueberries 2 Tbsp coconut flour Cream together butter, cream cheese and sweeteners untill well combined and smooth with whisk attachment. Add eggs gradually increasing speed beating in lots of air. Add extracts. In a separate bowl combine almond flour, coconut flour, vanilla protein and baking powder, whisk to combine. Add dry ingredients to wet a little at a time until well combined. Coat blueberries with coconut flour and gently fold into cake batter Bake in well greased bundt pan or silicon non stick bundt pan @325 for 75 to 80 minutes Allow to cool completely before removing from pan by inverting on plate. For the glaze, combine 1/2 cup powdered Swereve Confectioners with 3 Tbs Lemon juice and 1/4 tsp lemon extract. For thicker glaze use less lemon juice

Blueberry cream cheese calzone. Used a Fathead Pizza Dough recipe for the crust 1 C shredded mozzarella 2 T Philadelphia cream cheese... t Himalayan Pink Salt 1 t vinegar 1 egg C almond flour 1 dropper SweetLeaf Stevia drops FILLING Ingredients 1/2c Frozen blueberries (no need to thaw) tbsp. lemon juice 2+ tbsp. Sweetener of choice (any that will dissolve will work) tsp Xanthan gum mixed with 2 tbsp. hot water 4 oz full fat cream cheese c powdered sweetener 1 t almond extract Preheat oven to 350 F. Melt mozzarella and cream cheese together in microwave at 30 second intervals. Once melted together, add remaining ingredients and mix together into a dough. Spread parchment paper over a pizza tray or cookie sheet. Grease hands and flatten pizza crust to size you want. Set aside. Warm cream cheese in microwave for 30 seconds. Add sweetener and extract. Spread evenly on half the dough leaving the edge exposed for sealing. In a medium sauce pan add berries sweetener and lemon juice bring to a boil and stir in thicker, let cool before topping cream cheese and fold the crust over and sealing edges. Brush with egg wash if desired. Bake 30 to 45 minutes until golden brown. Makes 6 servings 6g carb 23g fat 12g protein 280 kcal

Low Carb Chocolate Pecan Bars Ingredients Crust... 1 1/4 cups almond flour 1/4 cup golden monkfruit 1/4 tsp salt 1/4 cup cold butter, cut into small pieces Pecan Pie Filling 1/2 cup butter 2/3 cup powdered erythritol 2 Tbsp golden monkfruit optional, helps with color and flavor 1 1/2 tsp vanilla 1/2 cup heavy whipping cream 2 large eggs 1/4 tsp salt 1 cup choppedpecans lightly roasted 3 ounces sugar free chocolate chips Instructions Crust: Preheat the oven to 325F. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Add the butter, pulse until mixture resembles coarse crumbs. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden. Pecan Pie Filling: In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and monkfruit and whisk until well combined. Remove from heat. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated. Scatter the pecans and chocolate chips over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them more gooey, make sure the middle still has a little jiggle. Remove and let cool at least 30 minutes before cutting into bars Makes 16 bars 3 net carbs

Low carb Pecan Pie 3/4 cup unsalted butter 1/2 cup golden monkfruit 1 Tbsp Pyure sweetener ... 1 3/4 cup heavy whipping cream 1/2 tsp pink salt 1 1/2 tsp gelatin powder 1 large egg, room temperature 1/2 cup cold water 1 cups raw pecans, roughly chopped 1 cup raw pecan halves Instructions: Preheat the oven to 350 degrees . Blind bake pie crust for 8-10 minutes and allow to cool. (Pie crust recipe at end of post) Melt butter and golden monkfruit in a large saucepan over medium-low heat. Cook 6-8 minutes, stirring frequently, until golden brown. Slowly add cream and bring to a simmer for 15-20 minutes, until thickened and the color of caramel. Remove pan from heat and stir in vanilla extract and pyure. Set aside to cool. Meanwhile, bloom gelatin in 1/2 cup cold water for 5 minutes. Gently whisk egg in a clean bowl. Drizzle cup of caramel sauce in slowly, to temper the egg, whisking constantly. Gradually whisk in remaining caramel sauce, then bloomed gelatin.Layer the bottom of the cooled crust with chopped pecans. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans. Carefully arrange half pecan pieces on top of pie filling. Cover the crust edges with foil or a pie guard so it doesn’t burn. Bake for 45-55 minutes until filling is set. --------------------------------Pie crust recipe Ingredients: 1 cup almond flour 5 tablespoons coconut flour 1/2 teaspoon xanthan gum 1/2 teaspoon kosher salt 3 1/2 ounces unsalted very cold butter 1/4 cup cream cheese cold 1 egg lightly beaten 2 teaspoons apple cider vinegar Instructions : Add almond flour, coconut flour and xanthan gum to food processor and pulse until evenly combined. Add butter and cream cheese, pulse until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Make sure not to over-mix the dough. The mixture should resemble coarse breadcrumbs rather than a dough ball. Turn out the dough onto cling saran wrap and pat into a round disk. Refrigerate for at least one hour. You can also freeze the pie crust and thaw out as needed (just like regular carbohydrate filled pie crust!). Roll out the crust between 2 pieces of parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks by pinching the dough together. And if the crust becomes unmanageable, simply put it in the freezer for 5-10 minutes before continuing. Once shaped, put it in the freezer for 10-15 minutes prior to baking (this will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish if using for a two crust pie.

Faux Sweet Potato Casserole 1 large head cauliflower 1 15oz can pumpkin 3 eggs... 6 Tbsp butter, melted 8 Tbsp monkfruit 11\2 tsp pink hymalayan salt 1 tsp vanilla 1\4 tsp allspice 1 tsp cinnamon juice of one orange Bring Cauliflower to a boil in large pot. Cook until fork tender, about 20 min. Drain and allow to cool. Ring excess moisture from cooked and cooled cauliflower using a clean kitchen towel. Place cauliflower in food processor and puree. Scrap sides of processor bowl and repeat 3 times. Add pumpkin and process till fully incorporated. Add melted butter and mix. Add eggs one at a time mixing well. Add sweetener, salt, orange juice, vanilla and spices. Mix well, add additional spice if desired. Bake @350 for 45 minutes Makes 8 servings 3.6g carb

No sugar Cranberry Sauce 12oz fresh cranberries, rinsed and drained 1 cup powdered Swerve sweetener Purye sweetener ... 3\4 cup water Zest of one orange 1\4 tsp allspice 1 tsp cinnamon 2 tsp vanilla extract Bring cranberries, water, orange zest and sweeteners to a boil. Reduce heat and simmer 8 to 15 minutes until thickened. Remove from heat and add spices and vanilla. Stirr to mix well. Adjust flavor by adding more sweetener and spice if desired. Allow to cool, then refrigerate covered before serving. Makes 8 servings 2 net carbs