Almond Flour Biscuits ~ Low Carb • Grain Free

Looking for a sturdy wheat free biscuit to hold up some yummy sugar free pumpkin butter or maybe some sausage gravy?   Not exactly like grandma made, but close to it for sure.  And so tasty, you’ll almost feel guilty.

Almond Flour Biscuits ~ Low Carb • Wheat Free • Grain Free

1 cup plus 2 tablespoons of almond flour
1 tsp aluminum free baking powder
½ tsp sea salt
2 tablespoons cold salted butter
egg whites from 3 large eggs

Preheat oven to 400º F.

Mix almond flour, baking powder and salt together in a medium size bowl. Add cold butter and using a pastry cutter, mix until crumbly.

Next, in a small bowl, whisk the eggs with a fork until they are slightly frothy, about 30 seconds. Blend the eggs in with the almond flour mixture until combined.  Place in the fridge for 20 minutes to allow the bits of butter to harden.

Divide the biscuit mixture into 4-6 portions and spoon on to a parchment lined baking sheet or into a well-greased muffin top pan. Bake right away for 10 -12 minutes.  Remove when golden brown.  Makes 4-6 biscuits.

Serve with butter and preserves or top the biscuits with your favorite sausage gravy.

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Nutritional information for 6 servings:

For each biscuit = Calories 147,  Carbs 5, Fat 13,  Protein 6

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

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Blender Coconut Pie

4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½  teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda, or my favorite, Swerve

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up.

Optional, top with whipped cream prior to serving.

Total net carbs are 31. Divided into 8 slices, each piece has right at 4 carbs.

Nutrition label.

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Recipe courtesy of the  Low Carb Friends Recipe Board.  

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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I’m also joining a Link Party over at

 

Old Fashioned Chocolate Pie

A few nights ago I made this for my Mom. 

It is similar to the recipe she’s made many times over the years for Thanksgiving.  It was delicious!  I kept out some of the custard filling, that’s why the pie is not as thick as it could be.  I was kinda proud of my meringue, tho! 

 

Old Fashioned Chocolate Pie

1 (9 inch) pie crust, pre-baked

1 cup white sugar

4 tablespoons unsweetened cocoa powder

4 tablespoons flour

1 pinch salt

3 eggs, separated

2 cups milk

4 tablespoons butter

1 teaspoon vanilla extract

1/4 cup white sugar

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Preheat oven to 400º F (200º C).

To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt.  Mix well, then stir in egg yolks and milk.  Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.

Stir vanilla extract and butter or into custard.   Pour mixture into baked pie shell.

To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy.  Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks (I used the Kitchenaid for this).   Spread meringue over chocolate custard, covering completely.

.Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown.   Cool before serving.

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National Pie Day – January 23rd

In honor of National Pie Day…check out these easy,

yet delicious pie recipes.

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Chocolate Fudge Pie

 Printable Recipe

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Aunt Mary’s Chess Pie

Printable Recipe

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Southern Pecan Pie

Printable Recipe

Southern Pecan Pie

I have a young daughter that is an aspiring chef.

She is only 11 but loves Martha Stewart and is always ready to help out in the kitchen.  She loves to peel, chop, flip, scrape, mix… and lick the bowl.  Whether it be making cucumber salad or baking a pie, my youngest is always ready.

A few weekends ago, my oldest daughter was visiting friends so B (also for Bossy) decided she wanted to bake a pie with a homemade crust.  We had all the ingredients, so I loaded Martha on the laptop and took her to the kitchen with us.  The pecan crop has been abundant in our area this year so we decided the pie would be Southern Pecan Pie.  I discovered my glass pie dish was left at Mom’s house at Thanksgiving, so we ran to the store and picked up some foil pie plates and some more sugar.

Back home we got all of our ingredients out and I did the measuring while B started putting the crust ingredients into the food processor.  As the crust chilled, we put together our pie ingredients.

We couldn’t wait until it cooled to cut it, so that’s why it’s falling apart in our first picture.  ( I think it even steamed up my camera lens.)  The Southern Pecan Pie was divine!  The filling was light and and the crust flakey.  Well done, my Valentine!

Southern Pecan Pie

3/4 cup light corn syrup
2/3 cup granulated sugar
1 cup pecan halves
3 large eggs, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat the oven to 400°F. Combine corn syrup, sugar, beaten eggs, melted butter, vanilla and salt in a large bowl; mix well. Stir in pecan halves. Pour into prepared pie crust and bake for 10 minutes. Lower oven temperature to 350°F and bake an additional 35 minutes, or until a knife comes out clean when inserted into the center of pie.  Cool on wire rack before slicing, if you can.

Pate Brisee (the French version of classic pie or tart pastry, courtesy of Martha Stewart)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

· 2 1/2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
· 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Aunt Mary’s Easy Chess Pie

She’s been gone 21 years now, but I still think about her often.

What a special lady!  Born during the depression, with a cleft pallet and hair lip, her life was full of difficulties and disappointments.  But you hardly ever knew about her hard times.  She was always rejoicing in just being alive.  She lived on disability, but she didn’t let that keep her from sharing with people.  She sent boxes of clothes and other items to missionaries overseas and fed them at her dinner table in her little three room shotgun style house that was full of warmth and love.  Many times she called mom at work and invited her to supper.  Often after dinner she’d get out her auto harp and we’d sing songs there in her small living room.  She was full of joy and would often get happy while we sang.

Everyday she cooked lunch.  That was her main meal of the day.  She made the best iced tea with lemon and the very best cornbread.  I even loved her coleslaw and that is unusual for a kid!  We always had to clean up the kitchen afterwards.  I tried to encourage her to let her dishes airdry, but nothing doing!  We had to towel dry those dishes and put them back into her little upright cabinet.  That same cabinet now resides in my kitchen.  For a while, I could open it up and still smell her kitchen.  That smell is long gone as is Aunt Mary, but she still lives on in my heart.

Aunt Mary’s Chess Pie

4 eggs
1 ½ cups sugar
2 Tbsp butter, softened (I used 4 because most other recipes call for a stick)

1 pie shell

Cream the butter and sugar together.  Add eggs

one at a time, mixing after each addition.  Pour mixture

into the pie crust.  Bake at 350º for 35-40 minutes.

Cool, slice, and enjoy!

Chocolate Pecan Fudge Pie

 

With work slowing down, we’ve found ourselves home more during the week.  What better to do than bake?!

 

CHOCOLATE FUDGE PIE

1 c. sugar 4 tbsp. flour 4 tbsp. cocoa 1/2 c. milk 2 whole eggs 3 tbsp. butter, melted 1 tsp. vanilla flavoring chopped pecans (optional) Dump all ingredients into a mixing bowl and beat well. Pour into an unbaked pastry shell. We sprinkled a few pecans in the bottom before pouring in the batter. Bake in preheated oven at 350 degrees for 40 minutes. Cool before slicing.  Top with freshly whipped cream.