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Be wise when you do your food shopping. When you make wise choices at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home quickly and have something good. Make sure that what you have at home is healthy. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get healthy. Extensive gym visits and directly defined diets are not always the solution. Little things, when done each day, can do a lot to help you get healthy and lose pounds. Make smart choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indicator of your healthfulness. You need to make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to keto/gf cranberry cake with lemon cream cheese frosting recipe. To make keto/gf cranberry cake with lemon cream cheese frosting you only need 11 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Keto/GF Cranberry Cake with Lemon Cream Cheese Frosting:

1. Provide 1/4 cup dried Cranberry Powder
2. Provide 2 scoops quest gf vanilla protein powder
3. You need 3 tbs Coconut flour
4. You need 1/2 tsp alum. free baking pwdr
5. Prepare 1/4 tsp xantham gum
6. Use 1/4 cup púre Xylitol + (1/4 cup for frosting)
7. You need 7 lg eggs
8. Take 2 tbs olive oil
9. Prepare 1 stick melted butter + (2 sticks softened for frosting)
10. Provide 1 block softened cream cheese for frosting
11. You need 2 tsp lemon extract

Steps to make Keto/GF Cranberry Cake with Lemon Cream Cheese Frosting:

1. In Lg bowl add eggs and beat for 2 minutes. Add melted butter, and olive oil and beat again. Add 1st 6 ingredients to mixture and beat on medium, scraping sides, until thick.
2. Pre-heat oven to 325° line cookie sheet with parchment paper and spread batter evenly Bake for 12 minutes or until done, do not over cook
3. For frosting whip cream cheese and butter till fluffy and slowly add lemon extract and Xylitol. Whip til smooth and fluffy.
4. Cool cake on wire rack. When cool frost with half of the frosting and cut cake into quarters. Layer cake and frost outside. Sprinkle top to garnish with Cranberry Powder. Serves 9

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