Dreamy Vegan Cauliflower Alfredo

Enjoy a rich and creamy pasta dish without feeling bad about it! This vegan Alfredo sauce made from cauliflower is thick, smooth, and full of flavor. With gluten-free pasta, it makes a filling meal that is also healthy and tasty.

Ingredients:

• 1 medium head cauliflower, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 ounces gluten-free pasta of choice
• Fresh parsley, chopped for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add chopped cauliflower to the pot and cook for 5 minutes, stirring occasionally

Pour in vegetable broth and almond milk

Bring to a simmer, then cover and cook for 15-20 minutes, or until cauliflower is very tender

Transfer the cauliflower mixture to a blender

Add nutritional yeast, lemon juice, onion powder, salt, and pepper

Blend until smooth and creamy

While the sauce is blending, cook gluten-free pasta according to package instructions until al dente

Once the pasta is cooked, drain it and return it to the pot

Pour the cauliflower Alfredo sauce over the pasta and stir to combine

Serve hot, garnished with chopped fresh parsley

Enjoy!

Keto Carrot Cake with Cream Cheese Frosting

Enjoy a tasty keto-friendly carrot cake that will satisfy your sweet tooth without making you feel bad. The rich cream cheese frosting on top of this moist and tasty cake makes it a great treat for any event.

Ingredients:

• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup powdered erythritol or preferred keto-friendly sweetener
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans or walnuts optional
• 8 ounces cream cheese, softened
• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Use butter and flour to grease or line a 9x9-inch cake pan

Mix erythritol, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl using a whisk

Add the almond flour and coconut flour and mix well

Vanilla extract, eggs, and melted coconut oil should all be added

Mix everything together well

If using nuts, chop them up and mix them in with the grated carrots

When the cake pan is ready, pour the batter into it and spread it out evenly

Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean

Let the cake cool all the way down before you frost it

Melt the cream cheese and mix it with the powdered erythritol, heavy cream, and vanilla extract until the frosting is smooth and creamy

Frost the cake after it has cooled

Cut and serve

Take a bite of your keto carrot cake!