Using a clean bowl, beat the egg whites with the whisk attachment of a stand mixer at high speed, until stiff peaks form. You want the egg whites to be very fluffy! When the egg whites begin to collect inside of the whisk, then they are ready. This should take about 5 minutes.

Fold the lime zest into the whipped cream, then divide the whipped cream into two equal portions. Fold the first portion of the whipped cream into the egg whites and gently incorporate with a rubber spatula until the egg whites reduce in size to about half. Fold in the remaining whipped cream until well mixed throughout, but be careful not to over-stir. 

Carefully spoon the mousse into a piping bag with the star attachment. Pipe mousse into six small serving dishes, then garnish each with a small sprinkle of lime zest and a sprig of fresh mint. Refrigerate immediately and chill for a minimum of 15 minutes, but not more than 3 hours, before serving.

Line the bottom of two 9-inch cake pans with parchment paper and rub the sides with coconut oil.

In a medium bowl, stir almond flour, tapioca starch, coconut sugar, cinnamon, baking soda, salt and nutmeg. Dice the pecans and stir them into the flour mixture, along with toasted coconut.

In a separate large bowl, use an electric hand mixer to beat eggs, egg yolks, coconut oil and vanilla until smooth and mixed. Add the dry ingredients and stir by hand until well mixed.

Place the grated carrot into a thin kitchen towel and wring out until you’ve gotten as much water out as possible. Do the same with the pineapple. You want them both to be nice and dry. Stir the coconut and pineapple into the batter until well mixed.

Divide between the two cake pans (I like to use a digital kitchen scale for accuracy) and bake until deep brown and a toothpick inserted in the center comes out clean, about 30–32 minutes. Let cool in the pan completely.

Once cooled, prepare the frosting. Drain cashews and place in a large food processor (mine is 10 cups) along with milk, honey and vanilla. Process for 1–2 minutes until everything starts to smooth out.

With the food processor running, stream in oil. Blend, stopping to scrape down the sides as necessary, until smooth and creamy. Place the frosting in the fridge for 1 hour to firm up.

Remove cakes from the pans and place one bottom-side up on a plate or cake stand. Spread 1 cup of the frosting in the middle and place the top cake on bottom side up. Spread a very thin layer of frosting all over the cake and then place in the freezer until it just begins to set, about 45 minutes to 1 hour.

Spread the rest of the frosting all over (I like to use an offset spatula) and garnish for more coconut if desired. Devour!

Notes:
• Please weigh flours to ensure accurate results.
• If you chill the cake again after frosting, let it come to room temperature to serve or the cake will be hard and not fluffy.

Put dry ingredients into a medium size mixing bowl and whisk to break up any lumps.

In a small bowl or measuring cup, melt the butter in the microwave (about 40 seconds).

Add the melted butter and eggs to the dry ingredients and quickly whisk until well blended. The coconut flour is very thirsty, and the batter will be a little thicker than a normal cake batter. Taste to be sure it’s sweet enough for you. Add sweetener if needed.

Scoop batter into baking pan. Bake 35-40 minutes. Check with toothpick to be sure center is done before removing from oven. Top will be slightly golden, with browning edges.

Transfer to wire rack to cool completely. If you are in a hurry, put it in the refrigerator after it has been sitting out for at least 30 minutes.

For the pudding layer:
Measure out all of your ingredients, and line up your serving dishes before starting. This pudding comes together quickly.

In a small bowl, mix the powdered sweetener and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into the hot cream mixture. Set aside until needed.

Put cream, coconut milk and egg yolks into medium saucepan. Whisk briskly until egg yolks are completely blended and no yellow streaks appear.

Add the sweetener and glucomannan mixture and whisk again.

Heat on medium heat, stirring slowly most of the time. You don’t want it to boil! When it begins to foam around the edge and the pudding coats the back of a spoon, remove from heat. It will thicken more as it cools, and even further when refrigerated.

Add the 2 tablespoons butter and stir until completely melted and blended in.

Pour over cooled cake. Cover and refrigerate for at least 2 hours before adding the ganache.

For the ganache layer:
Combine cream and sweetener in a small saucepan, and heat on stove over medium to medium-low heat. Whisk slowly until sweetener is fully dissolved and cream comes to just a simmer. Do not let it come to a boil.

Remove from heat and stir in the vanilla and chopped chocolate. Allow the mixture to sit for 5 minutes. Chocolate should be fully melted. Whisk lightly to incorporate, then pour over chilled cake. Refrigerate another 30 minutes minimum, or until the ganache is fully set. Overnight is best, if you have time.

Cake must be stored in the refrigerator. May be frozen.

Notes:
• Since this cake is stored in the fridge and served cold, it is a perfect choice for a make-ahead dessert. This could also be made as 12 cupcakes for individual serving. I would recommend silicone or parchment cupcake cups for easiest removal. Cake is best served at room temperature, so pull out of the refrigerator and plate about 20 minutes before serving, or put a slice in the microwave for about 10 seconds to take the chill off.
• Oat fiber is made from the hull of the oat, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates.The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 298, Total Fat 29 g, Saturated Fat 18 g, Sodium 140 mg, Potassium 65 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3 g, Sugars 2 g, Protein 5 g. Macros: 89% fat, 7% protein, 4% carbs.

© March 25, 2019 Roxana Lopez for Aunt Rocky’s. Modified from an almond flour version at All Day I Dream About Food.

Cream sauce will thicken, but still be pourable. May be stored in refrigerator for up to a week. Stir or shake before using after it’s been stored overnight.

Drizzle over low carb pancakes, pound cake, ice cream, or berries. Or add to hot tea for a delicious treat.

I don’t recommend freezing this sauce.

Yields approximately 1 cup of lemon cream, or 8 servings of 2 tablespoons each.

Notes:
• The sweetener may need to be increased based on the size and juiciness of your lemons. Taste after whisking, and add a little more if needed. Any powdered or liquid sweetener may be used. I don’t recommend granular sweeteners for this recipe.
• Nestlē Media Crema is a full fat unsweetened condensed milk available in supermarkets that serve the Hispanic population, usually on the shelves with regular condensed milk in the baking section, but sometimes in the Mexican Foods section. It may also be ordered on Amazon and Netrition. Other brands also exist, so check your markets. Do not confuse this product with Mexican “Table Cream” found in the refrigerated section. That is a sour cream substitute. I do not have a recommended substitute for the Nestlē Media Crema other than a homemade sugar free condensed milk. Recipes for that are online.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per 2-tablespoon serving: Calories 40, Total Fat 7 g, Saturated Fat 4 g, Sodium 0 mg, Potassium 12 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 0 g
Protein 0 g. Macros: 92% fat, 0% protein, 8% carbs.

© September 20, 2018 Roxana Lopez for Aunt Rocky’s.

In a medium bowl, stir oats, baking powder, cinnamon, baking soda and salt.

In a separate large bowl, stir coconut sugar, yogurt, applesauce, oil, almond milk and vinegar. Add dry ingredients into wet ingredients and stir until combined. Pour into prepared pan, spreading out evenly. Drop fruit spread all over the top of the batter and use a sharp knife to swirl it in.

In a medium bowl, mix oats and sugar. Add oil and use your hands to mix until crumbly. Spread the crumbs over the cake, lightly pressing them in to stick to the batter.

Bake for 48–50 minutes, or until a toothpick in the center comes out clean (you’ll see some dark fruit spread on the toothpick, but you don’t want to see any batter). Let cool completely (see notes). Slice and devour!

Notes:
• Please weigh your flour to ensure results.
• Because this does not contain eggs, it needs to cool completely to give it structure, or you won’t be able to get it out of the pan.

Chop cauliflower into very small florets or chop fine in food processor, or rice with grater. (I make it both ways.) Steam in microwave with 1 tablespoon water just until fork tender. Drain if necessary, set aside.

Remove sausage from casings. Brown in large skillet over medium-high heat, breaking into bite size chunks as it cooks. Let it get browned all over. Do not drain the grease.

When sausage is done, add garlic and continue cooking about 1 minute. Add diced tomatoes with juice, cauliflower, and spice. Mix well. Leave in skillet, if oven safe, or turn out into prepared baking dish. Top with shredded cheese.

Bake 30 minutes, or until cheese is lightly browned. Allow to set up for about 10 minutes before serving. Sprinkle with fresh parsley when serving.

Notes:
• For those on a restricted sodium or CKD/Renal Diet, look for a low sodium sausage to use in this recipe.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 290, Total Fat 19 g, Saturated Fat 7 g, Sodium 911 mg, Potassium 320 mg, Total Carbohydrate 11 g, Dietary Fiber 2 g, Net Carbs 9g, Sugars 4 g, Protein 20 g. Macros: 60% fat, 28% protein, 12% carbs.

© March 14, 2019 Roxana Lopez for Aunt Rocky’s.

For the cake, whisk dry ingredients in a small mixing bowl until there are no lumps in the coconut flour. Set aside.

In a medium mixing bowl, melt butter and marmalade in the microwave (45 seconds or so). Add remaining wet ingredients, whisk until smooth.

Add dry mixture to the wet ingredients and quickly mix with a spoon or whisk. Transfer batter into baking pan, and smooth top (batter will thicken quickly due to the coconut flour).

Bake 35–40 minutes, then check with toothpick. Top may look damp on top due to the butter content, but if it is golden brown around the edges and passes the toothpick test, remove from oven. Cool cake completely before frosting.

For the frosting, soften coconut oil, cream cheese and marmalade in the microwave just enough so they can be whisked smooth, about 10 seconds. Don’t melt! If you accidentally melt them, put in refrigerator for a few minutes to firm up again, just enough for whisking. Add confectioners Swerve and whisk until smooth and fluffy. Frost the cake. Refrigerate cake until frosting sets up firm.

Store leftovers in refrigerator. May be frozen.

Notes:
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 154, Total Fat 14 g, Saturated Fat 9 g, Sodium 125 mg, Potassium 37 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 1 g, Protein 3 g. Macros: 84% fat, 8% protein, 8% net carbs.

© March 8, 2019 Roxana Lopez for Aunt Rocky’s.

Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 teaspoon butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft, about 50–60 minutes.

Place walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4–7 minutes)/ Remove and set aside.

In a large pan, melt 2 tablespoons butter on medium heat. Add mushrooms and onions and cook until golden brown, about 4–5 minutes, stirring frequently. Once cooked, add quinoa and chicken broth and stir well. Bring mixture a boil and then reduce heat to low, cover and cook until all the water is absorbed, about 25–30 minutes.

Once cooked, add chopped kale. Stir and cover for about 5 minutes until kale begins to wilt.

While kale cooks, press all of the garlic cloves out of the roasted head and place into a medium bowl, along with remaining 2 tablespoons butter. Use a spoon to smash the butter and garlic until garlic is evenly incorporated throughout the butter. Add fresh thyme and parsley and mix well.

Melt the butter mixture in the microwave and pour over the quinoa. Mix well and season to taste with salt and pepper. Garnish with toasted walnuts and a squeeze of fresh lemon juice. Devour.

Stir all the other ingredients together in a bowl, seasoning to taste with salt and lemon juice.

Chop the pine nuts and stir them into the tuna. Serve in lettuce wraps or on bread. Devour!

Pour in almond milk, vanilla, maple syrup and salt. Stir well to combine. Seal jar and allow it to sit overnight in the refrigerator or at least 3 hours.

When ready to serve, either heat the porridge on the stovetop or leave cold. Serve with desired fruit, nuts/seeds, liquid sweetener, nut butter and additional nondairy milk. Devour!