The Delicious Keto Cake Recipe by Dr.Berg & Karen Berg
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If you love cake, here's an incredible recipe for the Keto-Friendly Coconut Pecan Cake.
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Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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VEGAN APPLE CINNAMON SCONES (NO OIL, LOW FAT) | Vegan Richa Recipes
Vegan Apple Cinnamon Scones! NoAdded refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones.
FULL RECIPE:
These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity!!
I usually use full fat coconut milk for scones when making the without oil/butter and that works out really well. It is not low fat however, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture.
In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The thinly sliced apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb.
Substitution options are in the notes and in the post.
Music Bittersweetener - Dukmaw by Epidemicsound.com
#veganricha #veganscones #applescones #easyveganreccipes
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Apple Cake (The Secret to the Best Texture Is…)
Apple Cake
This recipe is adopted from Oshpaz Kelin Apple Cake:
October 2023 update: I've improved the cake batter and made a new video about it: In that video I use plums, but you can use apples or other fruit. Additional testing also showed that fewer apples (4 instead of 5) results in better cake texture.
Streusel Topping:
16g unbleached all-purpose flour
26g granulated sugar
15g cold butter
Mix together with fingers until it looks like bread crumbs. Put in the fridge until needed.
Cake Batter:
4 apples (about 800g before peeling and coring)
3 eggs (ideally around 85F, but at least 70F)
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
200g granulated sugar
300g sour cream
1 tsp vanilla extract
230g unbleached all-purpose flour
15g baking powder
Preheat the oven to 350F (180C). Peel and core the apples. Cut them in half pole to pole and then slice. Butter a 13x9 (33x23cm) baking dish.
Put the eggs and salt into a bowl of a mixer and beat on high with a whisk attachment until very foamy, about 2 minutes. Add the sugar gradually on low speed. Turn up the speed to high and beat until very pale and thick, about 3 minutes, scraping down as needed. Beat in the sour cream and vanilla.
Sift the flour and baking powder. Fold into the egg mix in 3 additions using a rubber spatula (you can start it on very low in the mixer and finish with a spatula). Don’t mix too much. There should be no streaks of dry flour, but little lumps are ok. Fold in the apples. Pour into a buttered 13x9 pyrex dish. Sprinkle with the streusel topping.
Bake in the middle of the oven for 50 min or until the tester comes out clean. Let cool for at least 1 hour. Leftovers will keep till the next day, but the top crust will lose its crispness. If that happens, pop under the broiler just until it crisps up, about 1 min.
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Apple Yogurt Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Apple Yogurt Cake.
This Apple Yogurt Cake starts with a wonderfully dense and moist cake that tastes of almonds. The almond flavor comes from adding ground almonds and pure almond extract to the batter. Next, is a layer of thinly sliced apples, lightly sweetened. Lastly, we sprinkle the cake with sliced almonds. This cake is really good, and the great part is no one will ever guess how easy it is to make.
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Apple Crisp Recipe - no butter - low fat dessert
Here’s a butter-free low fat apple crisp recipe for anyone looking to reduce fat but still enjoy dessert. I eliminate the butter in this dessert recipe and substitute healthy safflower oil instead. I take it easy on the refined sugar by using sweeter apples. You can peel the apples if you prefer, but I like to leave the apple skins on for added texture and nutrition. To view or print the complete healthy apple crisp recipe, visit
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What you need for this Low Fat Apple Crisp Recipe
FRUIT BASE:
6-8 small/medium APPLES
1 LEMON juiced
¼ cup SUGAR
1 Tbsp CINNAMON POWDER
3 Tbsp CORNSTARCH
2-4 Tbsp freshly grated GINGER (lots of ginger is a good idea)
TOPPING:
1 cup ROLLED OATS
½ cup ALL PURPOSE FLOUR
½ cup ground FLAXSEED or ALMOND MEAL
¼ cup BROWN SUGAR
½ cup SUNFLOWER, SAFFLOWER, or CANOLA OIL
½ cup chopped WALNUTS or PECANS
¼ tsp SALT
1 tsp CINNAMON POWDER
1 tsp CARDAMOM POWDER
How to Make an Easy Apple Crisp
Quarter apples and cut out the core, then slice apples into ¼” thickness.
Heat 1 Tbsp of oil in a pot on medium high heat and add apples. Reduce heat to medium and cook apples about 5 minutes until they just begin to soften.
Turn off the heat and add the ginger, lemon juice, and lemon zest. Toss with the apples.
Combine the sugar, cinnamon, and cornstarch and then toss with the apple/ginger mixture.
Lightly oil the bottom and sides of an 8” X 8” baking dish and spread the apple mixture evenly.
In a bowl, combine all of the topping ingredients and mix together well.
Distribute the mix evenly over the apple base.
Bake uncovered in an oven preheated to 350˚F for about 50 minutes to 1 hour.
Once the topping is browned and the edges begin to bubble, the crisp is done.
Remove from the oven and let sit about 30 minutes before serving.
Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Streusel Coffee Cake. This Cinnamon Streusel Coffee Cakes combines three layers of a rich vanilla flavored butter cake with three layers of a cinnamon flavored Streusel. I love how the Streusel turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. You can serve this cake while it's still warm, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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