Blueberry Muffins
yield: 12 muffins (2 per serving)
prep time: 10 minutes
cook time: 30 minutes
I used to buy those little packages of Martha White muffin mix. We thought we loved them, but this keto version beats those muffins by a mile! This recipe keeps the carbs low by using only a half cup of blueberries, but these muffins taste just right.
1½ cups finely ground blanched almond flour
½ cup granular erythritol
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
¼ cup sour cream
½ teaspoon vanilla extract
½ cup fresh blueberries
1. Preheat the oven to 350°F. Grease a standard-size 12-well muffin pan.
2. In a small bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring until well blended. Gently stir in the blueberries.
4. Pour the batter into the prepared muffin pan, filling each well about three-quarters full. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick or tester inserted in the middle of a muffin comes out clean.
5. Allow the muffins to cool completely before removing from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes:
Using silicone muffin cups is my favorite way to ensure that these muffins don't stick.
Lemon Poppy Seed Loaf
yield: 8 servings
prep time: 15 minutes
cook time: 1 hour
Southerners love lemony desserts. My husband is no exception. He loves those lemon loaf slices from Starbucks, but they are loaded with sugar and carbs! This loaf is my alternative, with the addition of poppy seeds. Here’s an idea: Make a loaf of this bread and pack your own slice to take to your favorite coffee shop. Buy your coffee there, of course.
½ cup coconut flour
½ cup granular erythritol
2 teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
3 large eggs
½ cup sour cream
1 tablespoon avocado oil
½ teaspoon vanilla extract
1 tablespoon poppy seeds
Grated zest and juice of 1 lemon
GLAZE (optional):
¼ cup heavy whipping cream
¼ cup confectioners’-style erythritol
1. Preheat the oven to 325°F. Line a 9 by 5-inch loaf pan with parchment paper or grease the pan with oil.
2. In a small bowl, whisk together the coconut flour, erythritol, baking powder, xanthan gum, and salt.
3. In a larger bowl, whisk the eggs, then add the sour cream, oil, and vanilla extract and whisk until blended. Slowly stir the flour mixture into the egg mixture with a spoon until the batter is well combined. Stir in the poppy seeds, lemon zest, and lemon juice.
4. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until the loaf is golden brown on top and a toothpick or tester inserted in the middle comes out clean.
5. While the loaf is baking, make the glaze, if desired: Mix the cream and erythritol in a small bowl until the sweetener is fully dissolved and the glaze is smooth; set aside.
6. As soon as you remove the loaf from the oven, spread the glaze evenly over the top. Allow the loaf to cool completely before removing from the pan and slicing. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Zucchini Bread
yield: 8 servings
prep time: 20 minutes
cook time: 45 minutes
Zucchini is one of those vegetables that’s always plentiful in backyard gardens in the South. Everyone searches for ways to use up that zucchini. Well, here you are! What better way to use up your vegetables than in a sweet treat?
1½ cups finely ground blanched almond flour
¼ cup oat fiber
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ginger powder
½ teaspoon ground nutmeg
½ teaspoon salt
3 large eggs
¼ cup (½ stick) salted butter, softened
½ cup granular erythritol
1 cup shredded zucchini
1. Preheat the oven to 325°F. Line a 9 by 5-inch loaf pan with parchment paper or grease the pan with oil.
2. In a medium-sized bowl, stir together the almond flour, oat fiber, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, use a hand mixer on low speed to beat the eggs, butter, and erythritol until well blended. With the mixer still on low speed, slowly blend in the flour mixture. Use a spoon to gently stir in the zucchini until completely combined.
4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread is lightly browned on top and a toothpick or tester inserted in the middle comes out clean.
5. Let cool in the pan for 10 minutes, then remove from the pan and allow to cool completely before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Chapter 2
Appetizers & Snacks
Artichoke Dip
Cheesy Sausage Balls
Pimento Cheese
Dill Pickle Chips
Cheese Crisps
Sweet Pepper Poppers
Hushpuppies
Deviled Eggs
Pecan Ranch Cheese Ball
Pulled Pork Buffalo Dip for Two
Cucumber Finger Sandwiches
Baked BLT Dip
Bacon-Stuffed Mushrooms
Artichoke Dip
yield: 8 servings
prep time: 10 minutes
cook time: 30 minutes
Artichoke dip is something my family has loved for years. I often make it for football parties. I’m so glad it’s keto when you cut out the chips. And the perfect keto chip replacement happens to be an all-time favorite Southern snack: pork rinds! Sliced veggies and Cheese Crisps are two other great dippers.
1 (14-ounce) can quartered artichoke hearts, finely chopped
1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 green onion, finely chopped
¼ teaspoon ground black pepper
Sliced green onions, for garnish (optional)
SERVING SUGGESTIONS:
Cheese Crisps (here)
Sliced bell peppers, cucumbers, or other veggies
Pork rinds
1. Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.
2. In a medium-sized bowl, stir together all the ingredients until well combined.
3. Spread the dip evenly in the greased baking dish. Bake for 25 to 30 minutes, until the dip is bubbling around the edges and browned on top. Garnish with sliced green onions, if desired, and serve with the dippers of your choice. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Cheesy Sausage Balls
yield: 6 servings
prep time: 10 minutes
cook time: 25 minutes
When I was growing up, sausage balls could always be found on the table during the holidays, alongside finger foods and desserts. Everyone in my family—including myself years later—made sausage balls with Bisquick. This keto version tastes just as good as the original—or maybe even better!
1 pound bulk breakfast sausage
1½ cups shredded sharp cheddar cheese
1 cup finely ground blanched almond flour
1 tabl
espoon baking powder
1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
2. Place all the ingredients in a large bowl. Using your hands, mix everything together until well combined but not overmixed.
3. Using a tablespoon or small cookie scoop, form the mixture into 1-inch balls and place on the lined sheet pan. Bake for 20 to 25 minutes, until the sausage balls are crispy around the edges and golden brown on top. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
You can use a stand mixer with a dough hook to make the job of mixing the ingredients easier.
Pimento Cheese
yield: 8 servings
prep time: 20 minutes, plus 1 hour to chill
If you live in the South, you know that prepared pimento cheese is readily available in stores, but it doesn’t begin to compare with the goodness of homemade. The best pimento cheese is made with freshly shredded cheese. Don’t skip that step; it really makes a difference!
1 (8-ounce) block sharp cheddar cheese
1 (8-ounce) block mild cheddar cheese
1 cup mayonnaise
1 (4-ounce) jar diced pimentos, drained
3 ounces cream cheese (6 tablespoons), softened
1 tablespoon finely chopped onions
1 tablespoon dill relish
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
SERVING SUGGESTIONS:
Sliced bell peppers or celery
Pork rinds
1. Using the large holes on the side of a box grater, shred the cheeses into a large bowl.
2. Add the rest of the ingredients to the bowl with the shredded cheese and mix with a spoon until well combined. Refrigerate for at least 1 hour before serving. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Dill Pickle Chips
yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes
This recipe combines two Southern favorites: pickles and fried foods. There was a restaurant called Toots in my college town, Bowling Green, Kentucky, that had the best fried dill pickle chips in the world! When my husband and I were dating, we went there every time he came to town—it became our place. When I made this version, he gave it the thumbs-up! We like dipping these chips in ranch dressing.
High-quality oil, for frying
1 large egg
2 tablespoons heavy whipping cream
1 cup finely crushed pork rinds
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 (16-ounce) jar dill pickle rounds, drained
1 cup Ranch Dressing (here) or other dip of choice, for serving (optional)
1. Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour in 2 inches of oil and set over medium-high heat. Heat the oil to 375°F.
2. In a shallow dish, whisk together the egg and cream. In another shallow dish, use a fork to combine the pork rinds, Parmesan cheese, garlic powder, paprika, and cayenne.
3. In small batches, dip the pickles in the egg wash and then in the pork rind mixture, making sure to press the crumbs onto all sides of the pickles.
4. Working in batches, carefully place the pickles in the hot oil and fry until golden brown, 1 to 2 minutes per side. Use a mesh skimmer or slotted spoon to remove the pickles from the oil and place on a paper towel–lined plate to drain. Serve immediately with the dipping sauce of your choice. The pickle chips are best eaten the day they are made.
SPECIAL EQUIPMENT: Candy thermometer
Cheese Crisps
yield: 2 servings
prep time: 5 minutes
cook time: 14 minutes
These lacy cheese crisps are great when you’re craving something crunchy. There are so many uses for them—on a taco salad, with a dip, or just as a snack. You can season them however you like. I like to use Italian seasoning or leave them plain.
1 cup shredded sharp cheddar cheese
1 tablespoon seasoning(s) of choice (optional)
1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
2. Drop tablespoons of the cheese onto the lined sheet pan, spacing them at least 2 inches apart. Sprinkle with the seasoning of your choice, if desired.
3. Bake for 12 to 14 minutes, until the crisps are golden brown and the desired crispness; watch closely at the end of the baking time to avoid burning them. Allow to cool before removing from the parchment paper; they will get crispier as they cool. The crisps are best if eaten the day they are made.
Notes:
You also can make these crisps in the microwave. Line a microwave-safe plate with parchment paper. Spoon small piles of cheese onto the parchment, spacing them 2 inches apart. Microwave for 1 minute 30 seconds or until the crisps start to brown. Allow to cool before removing from the parchment paper.
Sweet Pepper Poppers
yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes
Southerners enjoy entertaining, and that often involves serving lots of hot dips and finger foods. During football season, you frequently can find jalapeño poppers on the appetizer table. My family likes jalapeño poppers, but sometimes we want something a little different. These sweet pepper poppers are so yummy! They’re also great for people who don’t like the heat of jalapeños.
12 mini sweet peppers
1 (8-ounce) package cream cheese, softened
5 slices bacon, cooked and crumbled
1 green onion, thinly sliced
¼ teaspoon ground black pepper
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Cut each sweet pepper in half lengthwise, then remove and discard the seeds; set the peppers aside.
3. In a small bowl, mix together the cream cheese, bacon, green onion (reserve some of the slices for garnish, if desired), and black pepper. Spoon the mixture into the sweet pepper halves.
4. Place the stuffed peppers on the lined sheet pan and bake for 20 minutes, until the peppers are tender and the tops are starting to brown. Garnish with the reserved green onion slices, if desired.
Hushpuppies
yield: 10 hushpuppies (2 per serving)
prep time: 10 minutes
cook time: 15 minutes
Yes, you read that right. This is a recipe for hushpuppies, and they taste like the real deal! When I developed this recipe, I was so excited about how close they are to the restaurant hushpuppies I ate growing up. For the best texture, you’ll want to eat these the same day you make them.
High-quality oil, for frying
1 cup finely ground blanched almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup finely chopped onions
¼ cup heavy whipping cream
1 large egg, beaten
1. Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour in 3 inches of oil and set over medium-high heat. Heat the oil to 375°F.
2. In a medium-sized bowl, stir together the almond flour, coconut flour, baking powder, and salt. Stir in the rest of the ingredients and mix until blended. Do not overmix.
3. Use a tablespoon-sized cookie scoop to gently drop the batter into the hot oil. Don’t overcrowd the hushpuppies; cook them in two batches. Fry for 3 minutes, then use a mesh skimmer or slotted spoon to turn and fry them for 3 more minutes or until golden brown on all sides.
4. Use the skimmer or slotted spoon to remove the hushpuppies from the oil and place on a paper towel–lined plate to drain. They are best served immediately.
SPECIAL EQUIPMENT: Candy thermometer
Deviled Eggs
yield: 12 egg halves (3 per servi
ng)
prep time: 20 minutes
cook time: 15 minutes
Although this seems like a simple recipe, deviled eggs are special to me. When I was young, I would sit with my grandma at the kitchen table and watch her make the perfect deviled eggs. She didn’t use any fancy equipment, and her eggs always peeled effortlessly. I would watch her patiently mash the yolks with a fork until the filling was perfectly smooth. I have nothing against food processors—I love kitchen appliances—but when it comes to deviled eggs, I’m always going to make them like Grandma did.
6 large eggs
¼ cup mayonnaise
1 tablespoon dill relish
1 teaspoon prepared yellow mustard
Salt and ground black pepper
Paprika, for garnish (optional)
1. Place the eggs in a single layer in a medium-sized saucepan. Cover with water by 3 inches. Bring to a boil over high heat. Cover the pan and remove from the heat; let the eggs sit in the hot water for 15 minutes.
Southern Keto Page 7
