Summer Sweet Treats!

When I think of Summer, besides the water play and high heat, I think of fresh and juicy fruit!

Since Chris and I have made the switch over to the ketogenic lifestyle, we have been staying away from fruit, just because of the natural sugars inside. However, summertime isn't complete without some sweet, delicious fruit and since we stick to organic, we don't mind the natural sugars (in moderation).

The other day, Chris ran out to our local hardware store. In the parking lot was a big peach truck, Chris went over to the truck and found that these were shipped straight from Georgia in a refrigerated truck. He pick up a box and they gave him instructions on how to ripen them evenly and how to store them.

We gave half to my family and kept the other half to ourselves. Even when cutting the amount, we still had too many peaches ( if there even is such a thing ) I turned some into jam and we snacked on a bunch but the shelf life of these little balls of delight was nearing to a close.

I found this delicious keto Peach Cobbler recipe HERE

Here is what I used out of my cupboards:

3 medium peaches (pitted and sliced)

2 Tablespoons Monkfruit Sweetener (Lakanto Brand)

1/4 teaspoon Xanthan Gum

FOR THE DROP BISCUIT:

3/4 c Almond Flour

1/2 c Coconut Flour

1/4 c Monkfruit Sweetener (Lakanto Brand)

1 1/2 teaspoon Baking Powder

1/4 teaspoon Pink Himalayan Salt

1 large Egg (at room temperature)

1/4 c Melted Butter

3/4 c Heavy Cream

1/2 teaspoon Ground Cinnamon

• Pre-heat your oven to 350 degrees (Fahrenheit) and I greased a 9.5 in pie plate with avocado spray.

• In a medium bowl combine the peaches, sweetener and xanthan gum, toss until evenly coated. Then lay in the bottom of pie plate, set aside.

• In a large bowl whisk together almond flour, coconut flour, sweetener, salt, cinnamon and baking powder.

• Stir in beaten egg, melted butter and heavy cream until the batter becomes thick and creamy.

• Spoon the batter onto the peaches and Bake 35-45 minutes (if it starts browning quickly, lay foil on top)

• Cool 2-3 minutes and serve (My recommendation is to serve with homemade vanilla ice cream)

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I wanted to adapt my keto ice cream from a regular recipe. This was the easiest one I found HERE

Instead of the half-and-half cream I used regular almond milk and instead of sugar I used Monkfruit sweetener. This whole process was made easy by our wonderful Ice Cream Maker from Cuisinart

2 c Heavy Cream

2 c Almond Milk

1 c Monkfruit Sweetener

2 teaspoons Vanilla Extract

Add ingredients into the ice cream maker, fasten lid on tightly and churn for 25 minutes. The result is a creamy and tasty ice cream.

Eating healthy doesn't have to mean cutting out your favorite sweets and treats, there are many amazing alternatives that are just as yummy. I had the girls I watch over the summer to give a taste test and they LOVED it! Sugar free and kid approved, it doesn't get much better than that!