Sunday, June 2, 2019

Thoughts on Keto, Favorite Sports Bra & Our Response When Quinn Asks About a Sibling

Hi, friends!

I hope you had a wonderful weekend! 🙂

Here’s the most recent episode of Carrots ‘N’ Cake Instagram Live. If you missed the 24 hour replay, it’s shared below for your viewing pleasure. If you have any questions that you’d like for me to answer in the next video, please let me know – either comment below or send me an email or DM on Instagram!



This week’s Instagram Live covers the following topics:

The post Thoughts on Keto, Favorite Sports Bra & Our Response When Quinn Asks About a Sibling appeared first on Carrots 'N' Cake.

from Carrots 'N' Cake

Keto-Friendly Birthday Cake

A good keto diet is about healthy whole foods, but now and then life calls for something special. Birthday cake is one. While not everyone who goes Primal or keto chooses to bake traditional treats, some do. And for those who do, it’s nice to have a lower carb version to enjoy.

This cake recipe uses Swerve in place of sugar. If you tolerate sugar alcohols well, Swerve can be one tool for Primal and even keto friendly baking—so you can have your keto cake and eat it, too.

Servings: 8

Prep Time: 40 minutes (plus chill time)

Cook Time: 25 minutes



  • 3 Tbsp. Unsalted Butter
  • 40 g chopped 90% Chocolate
  • ¼ cup Almond Butter
  • 2.5 tsp. Vanilla Extract
  • 2 Tbsp. Coconut Milk
  • 3 Eggs, separated
  • 1 cup Almond Flour
  • ½ cup Cacao Powder
  • 7 Tbsp. Swerve
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • Pinch of Salt


  • ¾ cup Unsalted Butter, softened but not melted
  • ¾ cup Powdered Swerve
  • ½ tsp. Vanilla
  • 2.5 Tbsp. Cacao Powder
  • 1-2 Tbsp. Shredded Coconut (optional)


Preheat the oven to 325 ÂșF/162 ÂșC. Set up a double boiler and gently melt the chopped chocolate and butter together until the mixture is melted and smooth. (If you don’t consume dairy, this cake can be made dairy free by substituting coconut oil for the butter. For the buttercream, use a 2:1 ratio of palm shortening and coconut oil.)

Remove from the heat and stir in the almond butter, vanilla extract and coconut milk. Allow the mixture to slightly cool before adding the egg yolks. Whisk together until well combined and set aside.

In another bowl, combine the almond flour, cacao powder, granular Swerve, baking powder, baking soda and salt. Slowly mix the dry mixture into the wet mixture a bit at a time until incorporated.

In another bowl, whisk the egg whites. (Whisking the egg whites help create a light and airy cake texture. You can whisk by hand or use a mixer. If using a mixer, start on a lower setting and increase after 1-2 minutes until soft peaks form.) As you whisk, they will become foamy and eventually start to stiffen. Once they begin to form soft peaks, carefully fold the whites into the batter until just combined. (Overmixing will cause the batter to lose the airy texture.)

Pour the batter into two greased 6” round pans (glass pyrex work well, too). Bake for 20-25 minutes. The cakes are done when a toothpick Just comes out clean or the top of the cake feels firm but springy. Set aside to fully cool.

To prepare the buttercream, combine the softened butter and vanilla. Sift the powdered Swerve into the butter a bit at a time and mix together until it is all combined. Set aside 1/3 of the buttercream mixture. To the remaining 2/3 of the mixture sift in the cacao powder and mix. Chill in the fridge for 10 minutes.

Stack the cake layers with the vanilla buttercream in the center of them and place on a cake stand. Frost the top of the cake with the chocolate buttercream and use a spatula to dab frosting along the outside of the cake and turn the stand as you spread the frosting with the spatula. If desired, sprinkle shredded coconut on top of the cake. Chill the cake until the frosting is set and slice.

Nutrition Information (per slice, 1/8 of cake):

  • Calories: 356
  • Net Carbs: 6 grams
  • Fat: 33 grams
  • Protein: 7 grams

The post Keto-Friendly Birthday Cake appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Clean Eating Skillet Chocolate Chip Cookie Recipe

This skillet chocolate chip cookie is major, deep-dish deliciousness! Oh, and it’s clean, paleo and gluten free!

Hi! I’m Nora and I’m thrilled to be here today providing the treats while Tiffany is busy with her exciting move! Normally, you can find me behind the site (or on Instagram!), where I share lots of gluten free, paleo-friendly, real food recipes that are delicious enough to share with everyone at the table.

And overhead shot of this Clean Eating Skillet Chocolate Chip Cookie with a scoop of vanilla ice cream melting in the middle of the warm cookie.

Like Tiffany, and many of you, I’m sure, I’m also a busy working mom, so I have no choice but to create recipes that are easy to make from familiar ingredients, too.

And this recipe is no exception. My desert island food would definitely involve warm chocolate chip cookies, but sometimes I just don’t have the time to scoop and roll all of the batter into individual cookies. I know, I know, it sounds silly, but sometimes I have just minutes to make a full dinner, so rolling cookies seems like a luxury these days.

Instead, I save time and still satisfy my chocolate chip cookie cravings by cooking the whole batch in a cast iron skillet. Once it’s cooked, the inside stays soft and warm and is perfect to slice into sections or eat with a spoon.

Best of all, this skillet cookie has the crisp edges, ooey-gooey center, and pools of silky chocolate, you’d expect from a really, really good chocolate chip cookie. It’s definitely desert island-worthy.

And overhead shot shows this Clean Eating Skillet Chocolate Chip Cookie just baked and waiting for some ice cream and a spoon.


The ingredient list is fairly simple, and the ingredients should be familiar if you don’t usually bake without grain flours. The base of the cookies is made from almond and coconut flours.


When you’re buying your almond flour, look for a product that is extremely finely ground, and is blanched (the almond skins were removed prior to grinding), which you’ll recognize because the flour will be a consistent cream color without little brown flecks throughout it. It may be called almond meal; don’t worry about the label. I like Honeyville or Trader Joe’s brands.


These cookies are made dairy free using coconut oil, but if you prefer to use melted grass-fed butter, you can substitute 1-to-1. Just make sure you’re using unsalted butter.
The recipe calls for both coconut sugar and maple syrup to sweeten the cookies and, yes, you do need both. But you can sub maple sugar for the coconut sugar and honey for the maple syrup if that’s what you have on hand.

And up close view of this Clean Eating Skillet Chocolate Chip Cookie with a single scoop of vanilla ice cream in the middle.


You can use whatever chocolate you have on hand. I chopped up some chocolate bars, but if chocolate chips are handy, use those instead. I like dairy-free Enjoy Life brand, or coconut sugar-sweetened Hu brand chocolate for this skillet cookie.

Once you’ve gathered your ingredients, making this skillet cookie is a snap! Simply whisk together the dry ingredients and the wet ingredients, then combine and fold in the chocolate chips or chunks

If you’re jonesing for a rich, gooey chocolate chip cookie, but you don’t feel like doing all the scooping and rolling, this cookie is for you!

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Clean Eating Skillet Chocolate Chip Cookie

This deep dish cookie is gluten free and paleo. It's a delicious dessert made in a single pan!

  • 1 large egg
  • 1/2 cup warm coconut oil ((it must be in liquid state))
  • 1/2 cup light-colored pure maple syrup
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 cup coconut sugar
  • 6 tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 cup dark chocolate chips ((or chopped dark chocolate, plus more for garnish))
  1. Preheat the oven to 350 degrees F.

  2. Generously grease an 8” cast iron skillet and set aside.

  3. In a large mixing bowl, whisk the egg, then whisk in the coconut oil, pure maple syrup, and vanilla extract. Set aside.

  4. In a medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, baking soda, and salt.

  5. Pour the dry (flours, etc.) mixture into the large bowl and whisk to combine the wet and dry mixtures.

  6. Fold in the chocolate chips.

  7. Pour the batter into the prepared pan and top with a few extra chips or chunks.

  8. Bake for 45-60 minutes until the edges are crisp and the center is slightly soft but not soggy.

  9. Remove from the oven and either dig in with spoons immediately, or allow to cool before slicing (like a pie) and serving.

  10. Store leftovers in an airtight container on the counter for up to 2 days (it will soften overnight), or in the freezer for up to three months. But, be aware, that the cookie is best fresh from the oven.

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

The post Clean Eating Skillet Chocolate Chip Cookie Recipe appeared first on The Gracious Pantry.

from The Gracious Pantry