GLUTEN-FREE ALMOND CHICKEN BAKE

4 skinless, boneless chicken thighs

1/2 cup almond meal
1 tsp salt
1 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees.
Spray a glass baking dish with nonstick cooking spray; set aside.

Combine the almond meal, salt, pepper and paprika together in a resealable plastic bag. Add thighs, one at a time, to the bag and shake to coat. Place in a glass baking sheet.

Bake 25-30 minutes until chicken is cooked through and the juices run clear.

file photo

DIABETIC GLUTEN-FREE CINNAMON PECAN BREAD

Filling:

3 tbsp Splenda or Stevia (Granulated)

4 1/2 tsp ground cinnamon

Bread:

2 cups Gluten0Free Flour -recipe on this blog

1 tsp baking powder

1 tsp baking soda

1/4 tsp xanthan gum

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup Splenda or Stevia (Granulated)

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1/2 cup chopped pecans

Heat oven to 350-degrees. Grease a 4 1/2 x 8 1/2-inch loaf pan with unsalted butter or nonstick cooking spray. Set aside.

Make filling: In a small bowl, whisk together the Splenda or Stevia with the cinnamon until well combined. Set aside.

Make bread batter: In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum and salt until well combined. Set aside.

In a large bowl, with electric mixer on medium speed, cream butter and Splenda or Stevia until light and fluffy. This will take around 2 minutes. Scrape down the sides of bowl. Add eggs, one at a time, beating after each. Stir in the vanilla and scrape down the side of the bowl.

Alternately add the flour mixture with the buttermilk to the batter. Start and end with the flour mixture. Stir between each addition until blended. Mix until smooth, about 30 seconds. Gently fold in the pecans.

Spoon 1/2 of the batter evenly into the prepared loaf pan. Sprinkle half the cinnamon-sugar filling over the top. Spoon another third of the batter into the pan, covering the filling. Sprinkle the remaining filling over the batter and spoon the remaining batter into the pan, spreading smoothly over the filling. Use the back of a greased spoon or greased fingers to do this.

Bake at 350-degrees 50 to 60 minutes until golden brown and a wooden pick inserted in the center comes out clean. If making mini loaves, bake 20. Remove pan/s from oven and immediately remove the bread from the pan/s. Turn loaf/loaves on their side/s and cool on a wire rack.

If you prefer iced bread, make the following icing and spread or pour over the loaf/loaves.

In a small bowl, combine 1 cup Swerve powder sugar product, 1 tablespoon half-and-half cream, 2 teaspoons melted unsalted butter and 1/2 teaspoon vanilla extract blending until smooth.

NO-BAKE GLUTEN FREE & KETO CHEESECAKE FOR-1

FOR THE KETO GRAHAM CRACKER CRUST

• 10 g almond flour
• 10 g very finely chopped pecans
• 1 1/2 Swerve confectioners or xylitol*
• 1/4 teaspoon cinnamon
• pinch kosher salt
• 1 1/2 teaspoons melted grass-fed butter

FOR THE KETO CHEESECAKE

• 40 g sour cream plus more for serving (optional)
• 70 g cream cheese at room temperature
• 28 g grass-fed butter at room temperature
• 1/2 teaspoon vanilla extract
• 1/8-1/4 teaspoon lemon juice to taste
• 2-3 tablespoons Swerve confectioners or xylitol, to taste (we use 2)

SERVING SUGGESTIONS

• heavy or sour cream whipped
• strawberries thinly sliced

INSTRUCTIONS

FOR THE KETO GRAHAM CRACKER CRUST

1. Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in Swerve, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake. 

FOR THE KETO CHEESECAKE

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
2. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), Swerve and beat until just combined. 
3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). 
4. Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries. 

*Be careful with xylitol around your doggies. It is toxic to them.

Yield: Interesting, the recipe title says for one. Reading the article it says it serves 2. I have not made it, just posting for those of you who want KETO recipes.

recipe and photo from

Gnom-Gnom

Personal note: Because of my own health situations, I do not follow either a gluten-free or Keto program. I do from time to time eat something that falls into one of those categories. Unless advised by a doctor to do so, I do not recommend totally following either program long term.