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Pineapple Fruit Punch

Pineapple Fruit Punch

Pineapple Fruit Punch


This tropical drink is ultra refreshing in the hottest summer months and will become a staple for any parties or get-togethers. This versatile recipe can be modified to taste and to your preference, making it appropriate for all times of the day and all types of people.
It can be mixed for a single serving or larger gatherings.

 Chef Denay DeGuzman


  • Fresh Lemons
  • Fresh Limes
  • Pineapple Juice
  • Coconut Water
  • Organic Honey or Agave Nectar
  • Cubed ice

View the full Recipe here.


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Raspberry Swirl Cake

Raspberry Swirl Cake

Here is a simple moist and delicious cake to impress and please anyone.


 Course Dessert
 Cuisine French
 Keyword cake, almond cake, raspberry swirl
 Prep Time 20 minutes
 Cook Time 50 minutes
 Total Time 1 hour 10 minutes


Ingredients for Almond Cake

  • 2/3 cup all-purpose flour
  • 1 cup finely ground almond flour
  • 1 1/2 cup powdered sugar
  • 6 egg whites
  • 3/4 cup butter
  • 1 tsp. vanilla extract

Ingredients for Raspberry Swirl:

  • 3/4 cup Raspberries
  • 1 tbsp. honey or maple syrup
  • 1 1/2 tsp. olive oil
  • 1 pinch of salt


      1. Set oven to 350° F and grease the sides and bottom of the cake pan.

      2. In a small bowl, whisk together the honey, olive oil and salt. Place the raspberries in a small oven-proof dish and pour the honey mixture on top. Toss lightly to coat the raspberries.

      3. Roast the Raspberry mixture for 20 minutes. While this is baking, start preparing the cakes.

      4. Melt the butter in a saucepan and cook until it turns light golden brown.

      5. Combine the all-purpose flour, powdered sugar and almond flour together in a large bowl.

      6. In a separate bowl, whisk the egg whites with the Zulay Kitchen Milk Frother until they are white and frothy.

      7. Mix the egg whites into the flour mixture, then add the melted butter and vanilla and mix well.

      8. Pour the batter into the cake pan. It should be about 1/2 - 3/4 inches high.

      9. Swirl the raspberry mixture evenly on top of the cake batter.

      10. Bake at 350° F for 20 minutes. The cake should be light gold.

      11. Allow the cakes to cool for a few minutes before removing from the pan, then cool on a wire rack before serving.


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Hot Salted Caramel Milk

Hot Salted Caramel Milk

This Hot Salted Caramel Milk is a dessert beverage, but not overly sweet thanks to the caramelized sugar and pinch of salt which off-set the sugar punch. It's not as heavy as hot chocolate but still satisfies your indulgence-seeking taste-buds!

 Course Dessert
 Prep Time 5 minutes
 Cook Time 10 minutes
 Total Time 15 minutes


  • 1 1/2 cups milk of choice
  • 1/2 tbsp. natural peanut butter
  • 1-2 tbsp coconut sugar (to taste)
  • 1 tsp. Vanilla extract
  • 1 pinch salt


  • Whipped Cream
  • Roasted peanuts


  1. Combine the milk, peanut butter, cocnut sugar, vanilla and salt in a small saucepan over medium heat. Bring to a simmer, stirring constantly.

  2. Pour the milk into a large mug or latte glass.

  3. Use the Milk Boss Milk Frother to froth the milk for one minute or until you have reached your desired texture.

  4. Top with whipped cream and roasted peanuts.

  5. Enjoy!

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Creamy Avocado Sauce

Creamy Avocado Sauce

This avocado sauce recipe is like a dip, a sauce, and a bowl of guacamole got together and magic happened. It's a little like all of those things and somehow better than each on their own.


It's smooth and creamy and bursting with fresh flavors and as spicy as you want to make it.

 Prep Time 5 minutes
 Total Time 5 minutes


  • 2 Tbsp. peeled and chopped onions
  • 2 crushed garlic cloves (check out our favorite Garlic Press)
  • 1 tsp. olive oil
  • 1/2 medium tomato
  • 1 cup avocado pulp
  • 1/2 tbsp. freshly squeezer lemon juice (use the best Lemon Squeezer around!)
  • 1/8 tsp. chili powder
  • 2 tbsp. mayonnaise
  • 1/2 cup stock
  • 1/2 cup heavy cream


  1. Saute onions and garlic in olive oil until just tender.

  2. Peel, seed and finely chop the 1/2 tomato.

  3. Add the tomato to the onions and garlic and cook for a few seconds.

  4. Add all ingredients to a food processor or blender, blend on high for 1 minute or until smooth.

  5. Transfer to a glass jar, secure the lid and chill for at least 4-6 hours. Then serve drizzled over tacos, nachos or fajitas.

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Keto Low Carb Cheesecake Recipe

Keto Low Carb Cheesecake Recipe


If you have a sweet spot for raspberries and ricotta this recipe will hit the spot nicely. Made with all low carb ingredients this has less than half the carbs of a regular cake.

Prep Time 15 minutes
Cook Time 55 minutes
Decoration Time 5 minutes
Total Time 1 hour 15 minutes
Servings 12 People, 9 inch cake
Author Chef Tibor


    • 2 lbs Whole Milk Ricotta Cheese
    • 6 Eggs
    • 1 Cup Blanched Almond Flour
    • 1 Cup Erythritol
    • 1 Tsp Vainilla Extract
    • 1 Lemon Zest (Lemon Zester)
    • 1/4 tsp Salt
    • 1 Tbsp Confectioners Swerve

    Ingredients for Raspberry:

    • 3 cups fresh raspberries
    • 1/3 Cup Erythritol
    • 1 Tbsp of lemon juice (My favorite lemon squeezer)


    Instructions for Cake

    1. Preheat oven to 325°F
    2. Butter a 9” springform pan & dust with almond flour
    3. In a mixing bowl, mix the ricotta cheese, Erythritol, almond flour, vanilla extract, 1 zest of lemon and salt
    4. Add 4 eggs and 2 egg yolks to the mixture, 1 at a time — mix each egg well before adding the next
    5. Beat the remaining 2 egg whites to a soft peak meringue by adding the Swerve
    6. Gentle fold the meringue into the cake mixture
    7. Pour the mixture into the cake ring
    8. Put the pan into the oven
    9. Bake until jiggly (Insert a toothpick into center, it should come out clean) Approximately 50-60 minutes
    10. Let sit for 25 minutes
    11. Refrigerate it after it reaches room temperature
    12. Instructions for Raspberry topping:
    13. Put 2 cups raspberries in stainless steel nonstick pan with Erythritol and lemon juice
    14. Cook on low heat for 6-10 minutes, mixing occasionally to prevent burning
    15. Put sauce in a bowl and cool it on ice bath or refrigerate until cold.

    Final Steps:

    1. Take the cooled cake out of the cake ring.
    2. Pour raspberry sauce over cake
    3. Decorate top of cake with fresh raspberries

    Kitchen Products Used

    Cheesecake Pan Page

    Watch a Video of The Zulay Kitchen Cheesecake Pan 

    Let us Know What You Think!

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