This weekend is the Fourth of July! Will you be celebrating? These days it is hard to plan anything ahead, with Covid numbers going up in so many states! But if you are on a ketogenic diet and want to celebrate with a delicious low-carb and patriotic red, white, and blue dessert, I think you will love this. Terry and I went to my friend Lynn’s to pick blueberries! In no time we had a bucket and a half! So of course, this was the perfect way to display these beautiful berries.
Our Consistently Keto support group has grown very fast; we now have 30! And we are learning so much about healing and painfully, we have learned that when you have a limit of 20 carbs a day, every carb counts. Therefore, you start weeding out treats because they add up so fast. You basically can have all the fat you want, and the amazing thing about that is you fill up so fast, you really don’t want to eat like you used to. So if you want a sweet treat, you really have to decide if you want to trade a wholesome filling, fatty food for a small treat.
If you do get to celebrate the Fourth with friends or family, be safe, and enjoy every moment! I am so thankful for this beautiful nation and am praying that God removes this virus and all the evil that is happening to destroy what He has blessed us with! “Don’t be afraid, for the Lord will go before you and will be with you; he will not fail nor forsake you.” Deuteronomy 31:8
Keto Fruit Pizza
Remember those delicious fruit pizzas made with refrigerated sugar
cookie dough? That crust was so flaky and perfect with that wonderful
cream cheese filling! You will not be disappointed with this recipe. The
crust is flaky and taste so much like the original, and the cream cheese
filling is so good!
Serves 8, 5 carbs each!
Crust:
1 ¼ cup almond flour
1/3 cup granular Swerve or Monkfruit
1 teaspoon baking powder
1 large egg
5 tablespoons salted butter, softened
1 teaspoon vanilla
Filling and Toppings:
8 ounces cream cheese, softened
2 tablespoons confectioners Swerve or Monkfruit
2 tablespoons heavy whipping cream
1 teaspoon vanilla
½ cup sliced fresh strawberries or whole raspberries
½ cup fresh blueberries
Preheat oven to 350 and spray the bottom of a 9 or 10-inch
springform pan (I used a 10-inch tart pan that the bottom detaches).
Make the crust: In a small bowl, whisk together the almond flour,
sweetener, and baking powder. In a medium-sized bowl, whisk the egg, then stir in the butter and vanilla. Stir in the flour mixture, a little at a time, until well combined.
Spread the crust mixture evenly in the prepared pan and bake for 12 to 14 minutes, until lightly browned on top and around edges. Allow the crust to cool completely. Remove from pan or use the detached bottom to serve. While the crust is cooling, prepare the filling: In a small bowl, beat the cream cheese, sweetener, and cream until completely combined. Spread evenly over the cooled crust. Garnish with fresh berries. Refrigerate.