Heart Shaped Cherry Hand Pies | Keto | Gluten-Free | Lowcarb

Heart Shaped Cherry Hand Pies made with a flaky buttery crust and filled with cherry pie filling are sure to wow all pie lovers. When it comes to keto / lowcarb desserts, pie is my favorite. I like cherry, blueberry, lemon, raspberry, etc. What's nice about these hand pies is you can fill them with your favorite filling. Have fun and fill each pie with a different flavor! flavor! An assortment of hand pies would make the ultimate dessert tray for any gathering. These heart shaped hand pies are really simple to make. I make with my favorite gluten-free lowcarb pie crust, cut out heart shapes with a large cookie cutter, and then fill with sugar-free cherry pie filling (or any filling). This sweet pie crust is made with almond flour, coconut flour, butter, cream cheese, and sweetener. The dough can be sticky so I use my Gourmet Easy silicone baking mat and stainless rolling pin to make rolling out the dough easy. Make these delicious hand pies for Memorial Day, Mother's Day, Labor Day, etc. Change things up by using different shaped cookie cutters.

Cherry Hand Pies | Keto | Lowcarb | Glutenfree

Cherry Hand Pies | Keto | Lowcarb | Glutenfree

Cherry Hand Pies

Keto Pie Dough

Heart Shaped Cherry Hand Pies

Ingredients:

1 cup almond flour

2 Tbsp coconut flour

2 Tbsp Lakanto Classic Monkfruit Sweetener

1 tsp xanthan gum

1/4 tsp

1/2 cup butter, chilled and cubed

1 oz cream cheese, softened

1 egg

1 1/2 teaspoons vinegar (apple, white, or rice)

1 can sugar-free cherry pie filling

egg wash for topping

Directions:

Dough:

1 .Place almond flour, coconut flour, sweetener, xanthan gum, and salt in a mixing bowl. Whisk together

2. Cut the butter & cream cheese into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs

3. Mix in the egg and vinegar. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch the dough will start to hold together

4. Remove dough from bowl, place in a mound on a clean surface. Work the dough to form a ball. Form into a disk and wrap with plastic wrap and refrigerate 1 hour

Hand Pies:

1. Place pie dough on your baking mat. Roll pie crust into 1/8 thickness. Cut hearts out with cookie cutter

2. Transfer half the hearts to a baking sheet. Place cherry pie filling in the center of each heart

3. Place the remaining hearts on top of the cherry filled heart. Gently press the edges

4. Using a fork crimp the edges to seal. Its okay if some filling falls out

5. Brush the top of the hearts with more egg wash. Using a paring knife, cut two small slits in each heart

6. Bake at 350 degrees for 14-16 minutes or until golden brown. Nutritional Information: coming ...

Creamy Mushroom Soup | Low Carb | Keto

There’s nothing quite as comforting as a giant bowl of soup for dinner on a chilly evening. This soup is simple to make and can be made in under 30 minutes, making a perfect weeknight meal. The base of the soup is made with chicken bone broth. Bone broth is highly nutritious, protein packed, stock used in soups and stews. It also adds depth and flavor to this mushroom soup. Mushroom soups are normally thickened with a roux made with flour, however I've learned to thicken the soup with pureed mushrooms making it gluten-free and lowcarb/keto friendly. Before adding the cream to the soup, you reserve some of the mixture and puree it in a blender or food processor and then return it back to the soup. Then finish of the soup with heavy whipping cream or half and half. It is so luscious and delicious! Serve with a salad and a low carb bread or biscuit. Perfect comfort food!

Creamy Mushroom Soup | Low Carb | Keto

Creamy Mushroom Soup | Low Carb | Keto

Creamy Mushroom Soup Using Kettle & Fire Bone Broth

Creamy Mushroom Soup | Low Carb | Keto

Creamy Mushroom Soup | Low Carb | Keto Serves: 6 Ingredients:

2 Tablespoons butter

1 Tablespoon avocado oil

1/2 large onion, chopped (about 3/4 cup)

1 1/2 lb fresh white button mushrooms, sliced (about 5 cups sliced)

1/4 cup sherry or dry white wine (optional)

2 teaspoons dried dill weed or dried thyme

1 Tablespoon coconut aminos

2 cups chicken bone broth (I like Kettle & Fire)*

1/4 cup unsweetened almond milk (or other non dairy milk)

1/2 cup heavy cream

*Use Discount Code: DEB.MAKES.LOWCARB.DELISH on your Kettle & Fire Bone Broth order to save 20%

Directions:

1. Heat butter and oil in a large pot over medium-high heat until melted.

2. Place your onions in the pot and sauté for 5 minutes. Add the sliced mushrooms and sauté for an additional 5 to 10 minutes until mushroom are browned and moisture from mushrooms has evaporated. Season with salt and pepper.

3. Pour in the wine and allow to cook for 2 minutes. Add in the dill, coconut aminos and bone broth. Simmer for 15 minutes.

4. Thicken the soup: remove the soup from the heat, and ladle about one third into either a blender or food processor. Puree the mixture until smooth. Return the pureed mixture back to the soup pot.

5. Stir in heavy cream and heat through (do not boil).

Serve immediately, garnish with parsley. If you have leftover mushrooms you can saute them and use as garnish as well. Soup can be stored in an airtight container in the refrigerator.

Nutritional Information: Calories 122 Total Fat 8.3g Total Carbohydrate 6.6g Dietary Fiber 1.7g Net Carbs 4.9g Note: I'm participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Hot Chocolate Charcuterie Board | Sugarfree | Lowcarb | Keto

Hot chocolate, cookies, marshmallows and candies are a magical combination. Step up your hot chocolate game and serve a festive Hot Chocolate Charcuterie Board at your holiday party or family gathering this year. I made this hot chocolate dessert grazing board for our Christmas Girl Friends Weekend in the Poconos. It was loved by all.

It's filled with hot cocoa, tea, cookies, and candies. I offered both lowcarb-friendly items and regular. For the lowcarb/sugarfree options, I made homemade Sugar-Free Hot Cocoa Mix, my Flourless Peanut Butter Cookies, and Gingerbread People. I also added sugar-free candy options: peppermint hard candies, mini Reese cups, York peppermint patties, mini Hershey bars, and sugar-free marshmallows. For the for the "regular" options, I made it easy on myself and purchased hot cocoa packets, premade cookies and candies. Aldi has a great selection of cookies for this. From there, I purchased chocolate covered shortbread, cookie sticks, and flavored teas (candy cane and cinnamon). I also added in mini marshmallows, Hershey kisses, nuggets and candy canes. The candy canes make perfect stirring sticks!

Hot Chocolate Charcuterie Board | Sugarfree | Lowcarb | Keto

Hot Chocolate Charcuterie Board | Sugarfree | Lowcarb | Keto

Keto Gingerbread People

Hot Chocolate Charcuterie Board Sugar-Free Hot Cocoa Mix: Mix is made with equal parts unsweetened dark cocoa and sweetener. For this, I used 1/2 cup Hershey dark cocoa and 1/2 cup granular monkfruit. Whisk the two ingredients together and place in a jar. When your ready to make hot cocoa, add 2 Tablespoons of the mix to a mug and then pour in warm unsweetened nut milk (almond, oat, cashew, etc.). For extra creaminess mix in a bit of heavy cream. Flourless Peanut Butter Cookies: You will need: peanut butter sweetener egg butter coconut oil or Crisco shortening baking powder baking soda salt Full recipe for the Flourless Peanut Butter Cookies is here.

Gingerbread People: 1 pkg Kawaii Treats and Eats Tender Shortbread Cookie Mix

1/4 tsp baking powder

1 tsp ground ginger

1 1/2 tsp cinnamon 1/2 tsp ground cloves

4 Tbsp softened butter

2 Tbsp blackstrap molasses

1 egg

1 tsp vanilla

Directions: 1. Preheat oven to 350°.

2. In a large mixing bowl combine all of the dry ingredients, mix well and set aside.

3. In a different mixing bowl blend all of the wet ingredients really well .

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. In between two pieces of parchment, press the cookie dough to be about 1/3 inch thick. You can use your hands or a rolling pin. 6. Cut cookies with a cookie cutter. 7. Place cookies on a parchment lined backing sheet. 8. Bake 10 minutes. Remove from the oven, and right away sprinkle with granular monkfruit. Enjoy!