Gourmet dandy, 333 Universal Hollywood Drive, Universal City, CA (2026)

04/01/2024

Keto Peach Cobbler Muffins

Ingredients:

For the Muffins:

2 cups almond flour
1/3 cup powdered erythritol or keto-friendly sweetener
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup chopped fresh or frozen peaches (thawed if using frozen)
For the Streusel Topping:

1/4 cup almond flour
2 tablespoons powdered erythritol or keto-friendly sweetener
2 tablespoons cold butter, cubed
1/2 teaspoon ground cinnamon

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with butter or cooking spray.

Make the Muffin Batter: In a large mixing bowl, whisk together almond flour, powdered erythritol, baking powder, and salt. Add melted butter, eggs, almond milk, and vanilla extract. Mix until well combined and a smooth batter forms.

Fold in Peaches: Gently fold in the chopped peaches into the muffin batter until evenly distributed.

Fill the Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.

Prepare the Streusel Topping: In a small bowl, combine almond flour, powdered erythritol, cubed cold butter, and ground cinnamon. Use your fingers or a fork to mix and crumble the ingredients together until a streusel-like texture forms.

Add the Streusel Topping: Sprinkle the streusel topping evenly over the muffin batter in each muffin cup.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely before serving.

Prep Time: 15 minutes | Baking Time: 20-25 minutes | Total Time: 35-40 minutes | Yield: Makes about 12 muffins

04/01/2024

Keto Breakfast Pizza

Ingredients:

For the Crust:

1 1/2 cups almond flour
1/4 cup grated Parmesan cheese
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
2 large eggs
2 tablespoons melted butter
For the Toppings:

1/2 cup sugar-free marinara sauce or pizza sauce
1 cup shredded mozzarella cheese
4 slices cooked bacon, chopped
4 large eggs
Salt and pepper, to taste
Fresh basil or parsley, chopped (optional, for garnish)

Directions:

Preheat your oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.

Make the Crust: In a mixing bowl, combine almond flour, grated Parmesan cheese, baking powder, garlic powder, onion powder, and salt. Mix well.

Add the eggs and melted butter to the dry ingredients. Mix until a dough forms. If the dough is too sticky, you can add a little more almond flour.

Shape the Crust: Transfer the dough onto the prepared baking sheet. Use your hands to press and shape the dough into a round or rectangular pizza crust, about 1/4 inch thick.

Pre-Bake the Crust: Bake the crust in the preheated oven for about 10-12 minutes, or until it starts to turn golden brown.

Assemble the Pizza: Remove the crust from the oven and spread the sugar-free marinara or pizza sauce evenly over the crust. Sprinkle shredded mozzarella cheese over the sauce. Scatter the chopped bacon evenly on top of the cheese.

Crack and Add Eggs: Carefully crack each egg onto the pizza, spacing them evenly. Season the eggs with salt and pepper to taste.

Finish Baking: Return the pizza to the oven and bake for an additional 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

Garnish and Serve: Remove the breakfast pizza from the oven. Sprinkle fresh basil or parsley over the top for garnish if desired. Slice and serve hot.

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Serving Size: Makes about 4 servings

03/31/2024

Peanut Butter Eggs (Low-Carb and Gluten-Free)

Ingredients:

1 cup natural peanut butter (unsweetened)
1/4 cup powdered erythritol or keto-friendly sweetener
2 tablespoons coconut flour
1/4 cup unsweetened cocoa powder
3 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Pinch of salt
Sugar-free chocolate coating (optional, for dipping)

Directions:

Prepare the Peanut Butter Mixture: In a mixing bowl, combine natural peanut butter, powdered erythritol, coconut flour, melted coconut oil, vanilla extract, and a pinch of salt. Mix until well combined and the mixture forms a dough-like consistency.

Shape the Peanut Butter Eggs: Take a small portion of the peanut butter mixture and roll it between your palms to form an egg-shaped ball. Place the shaped eggs on a baking sheet lined with parchment paper. Repeat until all the mixture is used, making sure to space the eggs apart on the baking sheet.

Chill the Peanut Butter Eggs: Place the baking sheet with the shaped peanut butter eggs in the refrigerator to chill for about 30 minutes to 1 hour, or until firm.

Coat with Chocolate (Optional): If desired, melt sugar-free chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Dip each chilled peanut butter egg into the melted chocolate, coating it completely. Use a fork to lift the coated eggs and let any excess chocolate drip off. Place the coated eggs back on the parchment-lined baking sheet.

Chill Again: Return the baking sheet with the chocolate-coated peanut butter eggs to the refrigerator to set the chocolate coating for about 30 minutes to 1 hour.

Serve or Store: Once the chocolate coating is set, your low-carb and gluten-free peanut butter eggs are ready to be enjoyed! Store any leftover eggs in an airtight container in the refrigerator.

Prep Time: 20 minutes | Chilling Time: 1-2 hours | Serving Size: Makes about 12 peanut butter eggs

03/31/2024

Easy Sugar-Free Ice Cream Cake

Ingredients:

1 quart sugar-free vanilla ice cream
1 quart sugar-free chocolate ice cream
1 1/2 cups almond flour
1/4 cup powdered erythritol or keto-friendly sweetener
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
Sugar-free whipped cream, for topping (optional)
Sugar-free chocolate syrup, for drizzling (optional)

Directions:

Prepare the Crust: In a mixing bowl, combine almond flour, powdered erythritol, cocoa powder, and melted butter. Mix until well combined and press the mixture evenly into the bottom of a 9x13 inch baking dish. Freeze for about 15-20 minutes to set.

Layer the Ice Cream: Once the crust is set, soften the sugar-free vanilla ice cream and spread it evenly over the crust layer in the baking dish. Place the dish back in the freezer and let the vanilla ice cream layer freeze until firm, about 1-2 hours.

Next, soften the sugar-free chocolate ice cream and spread it evenly over the frozen vanilla ice cream layer. Smooth the top with a spatula. Freeze the entire cake for another 2-3 hours, or until completely firm.

Serve the Ice Cream Cake: When ready to serve, remove the ice cream cake from the freezer and let it sit at room temperature for a few minutes to slightly soften. Cut into slices and serve with sugar-free whipped cream and a drizzle of sugar-free chocolate syrup, if desired.

Prep Time: 20 minutes | Freezing Time: 4-6 hours | Serving Size: Makes about 12 servings

03/31/2024

Keto French Silk Pie Bars

Ingredients:

For the Crust:

1 1/2 cups almond flour
1/4 cup powdered erythritol or keto-friendly sweetener
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
For the French Silk Filling:

1 cup unsalted butter, softened
1 cup powdered erythritol or keto-friendly sweetener
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, melted and cooled
3 large eggs
For the Whipped Cream Topping:

1 cup heavy cream
2 tablespoons powdered erythritol or keto-friendly sweetener
1/2 teaspoon vanilla extract
Sugar-free chocolate shavings (optional, for garnish)

Directions:

Preheat your oven to 350°F (175°C). Grease or line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Crust: In a mixing bowl, combine almond flour, powdered erythritol, cocoa powder, salt, and melted butter. Mix until well combined and press the mixture evenly into the bottom of the prepared baking pan.

Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until set. Remove from the oven and let it cool slightly.

Prepare the French Silk Filling: In a large mixing bowl, beat softened butter and powdered erythritol until creamy and fluffy. Add vanilla extract and melted unsweetened chocolate, and continue to beat until smooth.

Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is light and fluffy, resembling a silky texture.

Layer the Filling: Spread the French silk filling over the cooled crust in the baking pan, smoothing the top with a spatula.

Chill the Bars: Refrigerate the bars for at least 3-4 hours, or until the filling is set.

Prepare the Whipped Cream Topping: In a chilled mixing bowl, whip heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.

Add the Topping: Spread the whipped cream topping over the chilled French silk filling layer. Optionally, garnish with sugar-free chocolate shavings.

Chill Again: Return the bars to the refrigerator for another 1-2 hours to allow the whipped cream topping to set.

03/31/2024

Keto White Chocolate Cheesecake Bars

Ingredients:

For the Crust:

1 1/2 cups almond flour
1/4 cup powdered erythritol or keto-friendly sweetener
1/4 cup unsalted butter, melted
For the Cheesecake Filling:

16 ounces cream cheese, softened
1/2 cup powdered erythritol or keto-friendly sweetener
2 large eggs
1 teaspoon vanilla extract
4 ounces sugar-free white chocolate, chopped (or white chocolate chips)
For the Topping:

4 ounces sugar-free white chocolate, chopped (or white chocolate chips)
2 tablespoons heavy cream
1/4 teaspoon vanilla extract

Directions:

Preheat your oven to 325°F (160°C). Grease or line an 8x8 inch baking pan with parchment paper.

Make the Crust: In a mixing bowl, combine almond flour, powdered erythritol, and melted butter. Mix until the mixture resembles coarse crumbs. Press the crust mixture evenly into the bottom of the prepared baking pan.

Prepare the Cheesecake Filling: In another mixing bowl, beat the softened cream cheese, powdered erythritol, eggs, and vanilla extract until smooth and creamy. Fold in the chopped sugar-free white chocolate until evenly distributed.

Bake the Cheesecake Bars: Pour the cheesecake filling over the crust layer in the baking pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to set.

Prepare the White Chocolate Topping: In a microwave-safe bowl, combine the chopped sugar-free white chocolate, heavy cream, and vanilla extract. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.

Add the Topping: Pour the melted white chocolate topping over the chilled cheesecake bars. Use a spatula to spread it evenly.

Chill Again: Return the cheesecake bars to the refrigerator for another 1-2 hours to allow the topping to set.

Slice and Serve: Once fully set, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve chilled.

03/31/2024

Keto Almond Joy Brownies

Ingredients:

For the Brownie Base:

1/2 cup unsalted butter, melted
1/2 cup powdered erythritol or keto-friendly sweetener
2 large eggs
1 teaspoon vanilla extract
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Topping:

1/2 cup sugar-free chocolate chips
1/2 cup unsweetened shredded coconut
1/4 cup sliced almonds
1/4 cup sugar-free condensed milk

Directions:

Preheat your oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper.

Make the Brownie Base: In a mixing bowl, combine melted butter, powdered erythritol, eggs, and vanilla extract. Mix until smooth and well combined.

Add almond flour, cocoa powder, baking powder, and salt to the wet ingredients. Stir until the batter is smooth and no lumps remain.

Bake the Brownies: Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.

Prepare the Topping: While the brownies are baking, in a small saucepan, combine sugar-free chocolate chips, unsweetened shredded coconut, sliced almonds, and sugar-free condensed milk. Cook over low heat, stirring constantly, until the chocolate chips are melted and the mixture is well combined and slightly thickened.

Add the Topping: Remove the brownies from the oven and immediately spread the prepared topping over the hot brownies, spreading it evenly.

Chill and Serve: Allow the brownies to cool completely in the pan. Once cooled, refrigerate for at least 1-2 hours to allow the topping to set. Cut into squares and serve.

Prep Time: 15 minutes | Baking Time: 20-25 minutes | Chilling Time: 1-2 hours | Serving Size: Makes about 16 brownies

03/31/2024

S*x in a Pan (Keto Recipe)

Ingredients:

For the Crust:

1 cup almond flour
1/4 cup powdered erythritol or keto-friendly sweetener
1/4 cup unsweetened cocoa powder
1/2 cup melted butter
For the Cream Cheese Layer:

8 ounces cream cheese, softened
1/4 cup powdered erythritol or keto-friendly sweetener
1/2 cup heavy cream
For the Chocolate Pudding Layer:

1 package sugar-free instant chocolate pudding mix
1 1/2 cups unsweetened almond milk
For the Whipped Cream Layer:

1 cup heavy cream
2 tablespoons powdered erythritol or keto-friendly sweetener
1 teaspoon vanilla extract
For Topping:

Sugar-free chocolate shavings or grated dark chocolate (optional)

Directions:

Prepare the Crust: In a mixing bowl, combine almond flour, powdered erythritol, cocoa powder, and melted butter. Mix until well combined and press the mixture evenly into the bottom of a 9x13 inch baking dish. Refrigerate while preparing the other layers.

Make the Cream Cheese Layer: In another mixing bowl, beat the softened cream cheese, powdered erythritol, and heavy cream until smooth and creamy. Spread this mixture over the chilled crust layer.

Prepare the Chocolate Pudding Layer: In a separate bowl, whisk together the sugar-free instant chocolate pudding mix and unsweetened almond milk until well combined. Pour this pudding mixture over the cream cheese layer, spreading it evenly.

Make the Whipped Cream Layer: In a chilled mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form. Spread the whipped cream over the chocolate pudding layer.

Optional Topping: Sprinkle sugar-free chocolate shavings or grated dark chocolate over the whipped cream layer if desired.

Chill and Serve: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or until set. Slice into squares and serve chilled.

Prep Time: 20 minutes | Chilling Time: 4 hours | Serving Size: Makes about 12 servings

03/31/2024

Vietnamese-Style Keto Iced Coffee

Ingredients:

2 cups strong brewed coffee, cooled
1 cup unsweetened almond milk
2 tablespoons heavy cream
2 tablespoons keto-friendly sweetener (such as erythritol or stevia)
2 tablespoons Vietnamese coffee concentrate (or strong espresso)
Ice cubes

Directions:

In a pitcher or large glass, combine the cooled brewed coffee, unsweetened almond milk, heavy cream, and keto-friendly sweetener. Stir well until the sweetener is fully dissolved.
Add the Vietnamese coffee concentrate or strong espresso to the mixture and stir again to combine.
Fill serving glasses with ice cubes.
Pour the prepared Vietnamese-style keto iced coffee over the ice cubes in each glass.
Stir gently before serving to ensure all ingredients are well combined.
Prep Time: 5 minutes | Serving Size: Makes about 2 servings

03/31/2024

Roasted Garlic Parmesan Cauliflower

Ingredients:

1 head cauliflower, cut into florets
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, toss the cauliflower florets with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through cooking.
Remove from the oven and garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25-30 minutes | Total Time: 35-40 minutes

03/31/2024

Rum Punch Cocktail

Ingredients:

1 cup white rum
1/2 cup dark rum
1/2 cup pineapple juice
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons grenadine syrup
1 cup ginger ale or club soda
Ice cubes
Pineapple slices, orange slices, and maraschino cherries for garnish

Directions:

In a pitcher, combine the white rum, dark rum, pineapple juice, orange juice, lime juice, and grenadine syrup. Stir well to mix the ingredients.

Chill the mixture in the refrigerator for at least 1 hour to allow the flavors to blend.

Just before serving, add the ginger ale or club soda to the chilled rum punch mixture. Stir gently to combine.

Fill glasses with ice cubes and pour the rum punch over the ice.

Garnish each glass with a slice of pineapple, a slice of orange, and a maraschino cherry.

Serve immediately and enjoy your refreshing Rum Punch Cocktail!

Feel free to adjust the ingredients and proportions to suit your taste preferences. You can also add more or less grenadine syrup depending on how sweet you like your cocktail.

Cheers to a delightful Rum Punch Cocktail experience!

03/31/2024

Patriotic Mini Cheesecakes

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Red and blue food coloring
For the Topping:

Whipped cream
Fresh strawberries, sliced
Fresh blueberries

Directions:

Preheat your oven to 325°F (160°C). Line a mini muffin pan with paper liners.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Press about a tablespoon of the crumb mixture into the bottom of each mini muffin cup. Use the back of a spoon to press the crumbs firmly.

In another bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Divide the cheesecake batter evenly into three bowls. Leave one bowl plain, tint one bowl with red food coloring, and tint the remaining bowl with blue food coloring. Mix well to distribute the color evenly.

Spoon a small amount of red cheesecake batter onto the crust in each cup, followed by a layer of blue cheesecake batter, and finally a layer of plain cheesecake batter.

Use a toothpick or skewer to swirl the colors slightly for a marbled effect.

Bake the mini cheesecakes in the preheated oven for about 15-18 minutes, or until the edges are set and the centers are slightly jiggly.

Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.

Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until chilled and firm.

Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with fresh strawberry slices and blueberries to create a patriotic red, white, and blue theme.

Enjoy your delicious Patriotic Mini Cheesecakes!

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