Preheat oven to 350 degrees. To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Alternatively, make a 10 inch circle and set aside some of the dough to make a cookie cutter style border around the pie, otherwise you can simply flute the edges. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 10 minutes.
Preheat oven to 425 degrees. Beat spices, egg, and erythritol together in a mixing bowl. Mix in pumpkin puree. Pour into prepared pie shell. Cover edges of pie crust with foil to prevent browning, careful not to let any foil sink into the pumpkin fillling. Bake for 15 minutes, then reduce heat to 350 degrees. Bake for 40 minutes to an hour, or until set and knife inserted in the center comes out clean.
1/3 cup pecans (Skip these to reduce carb count further)
1/3 cup unsweetened coconut (Skip these to reduce carb count further)
Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in butter vanilla extract and eggs. Once combined, stir in chocolate chips, pecans and coconut. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.
Adapted from The Fanny Farmer Cookbook’s “Cheese and Bacon Quiche.”
1 1/2 heavy whipping cream
1/2 tsp salt
1/2 tsp nutmeg
Pinch of cayenne pepper
1 3/4 grated Swiss cheese
Optional mix-ins: bacon, spinach, onions, bell pepper, etc.
Prepare in Instant Pot safe baking dish with butter. I use an 8 inch (7 cup capacity) Pyrex dish. Add eggs and heavy whipping cream to food processor, and process until well blended. Add remaining ingredients and pulse about 5 times, lightly blending the ingredients but not pulverizing them. Pour into prepared dish. Cover quiche with a paper towel followed by foil. Fill Instant Pot with minimum water requirement for your Instant Pot. Place quiche on trivet and lower into Instant Pot. Close the Instant Pot lid, making sure the steam release valve is NOT on. Cook at high pressure for 30 minutes (also allowing time for the pressure to build) then use the Quick Release method described in your Instant Pot manual. Carefully remove the quiche using hot pads and the trivet handle. Let cool slightly, cut into six pieces, and serve.
Add cocoa powder, erythritol, vanilla, heavy whipping cream and water to a medium saucepan. Whisk on medium heat until the cocoa powder and the erythritol have dissolved and the mixture is hot. Whisk in xanthan gum and 1 TBSP butter. Pour over keto Buttermilk Biscuits halves, and top each with a pad of butter.