mark – Page 6 – Mark's Recipes

Keto Pecan Shortbread

Oh. My. Dog.

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Ingredients

3/4 c Almond Flour
1/4 c Coconut flour
1 large Egg
4 Tbsp butter melted
1/2 c erythritol
1 tsp vanilla extract
1/2 tsp Baking powder
1/4 tsp xanthan Gum
1/3 c raw pecans crushed

Instructions

In a small bowl combine all the dry ingredients using a fork. Set aside.
In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
Add the egg and combine. Add the rest of the dry mixture and mix one last time.
In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
After 30 minutes have passed, cut the log into 1/4 inch thick cookies – we were able to make 24.
Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.

Keto Energy Bars

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Ingredients

1 c natural peanut butter smooth or crunchy, or any other nut butter
1/4 c keto-friendly brown sugar substitute eg; Sukrin Gold
2 Tbsp water more as needed
1/3 c coconut flour

Instructions

Line a 9-inch loaf pan with parchment paper or wax paper.
In a medium bowl, stir together the peanut butter, brown sugar substitute, and water until blended and smooth.
Add the coconut flour, stirring until blended. The mixture should be very thick, but not dry. If it appears dry, add a few more teaspoons of water until no longer dry. The bars will be very firm once chilled.
Press mixture evenly into prepared pan. Firmly tamp down, smoothing the top. Refrigerate for at least 2 hours until firm set.
Use paper lining to remove bars. Cut into squares.

Keto Tomato Basil Soup

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Ingredients

2 Tbsp butter or coconut oil
4 oz red onion finely diced
2 cloves garlic minced - lol "2"
1 Tbsp dried basil
1 tsp dried oregano
8 oz cream cheese softened
4 c chicken stock
28 oz canned whole tomatoes chopped
5 oz grated Parmesan cheese plus more for garnish
1 tsp salt
1/2 tsp ground black pepper
fresh Basil for garnish

Instructions

Place the butter in a 6-quart Instant Pot and press Sauté. Once melted, add the onions, garlic, basil, and oregano and cook for 4 minutes or until the onions are soft. Press Cancel to stop the Sauté.
Add the cream cheese and use a whisk to loosen or you will get clumps. Slowly whisk in the broth. Add the tomatoes, parmesan, salt, and pepper.
Seal the lid, press Pressure Cook or Manual, and set the timer for 8 minutes. Once finished, turn the valve to venting for a quick release.
Remove the lid and puree the soup with a stick blender; or transfer the soup to a regular blender or food processor and process until pureed.
Season with additional salt and pepper, if desired. Ladle the soup into bowls and garnish with more parmesan and basil leaves.

Keto Tomato Soup

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Ingredients

2 Tbsp butter
1 small onion diced
3 cloves garlic sliced thin
2 tsp oregano
1 tsp salt
1/2 tsp fresh ground pepper
1 c chicken stock
28 oz canned whole tomatoes
1 c whip cream
fresh basil for garnish

Instructions

Select the “saute” function on your instant pot and allow to heat up.
Add the butter, onion, and garlic and saute for 2 minutes, then add the oregano, salt, and pepper.
Saute another 1-2 minutes, until the onion is starting to soften.
Add the chicken stock and canned tomatoes.
Put on the lid and set to high pressure for 10 minutes.
Once finished, use the quick release method to depressurize, then remove the lid.
Blend the soup with an immersion blender, until smooth and lump-free.
Stir through the cream and serve hot, topped with a drizzle of cream and fresh basil.

Keto Crack Chicken

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Ingredients

4 chicken breasts
8 oz cream cheese cut into cubes
1/2 c chicken stock
1 c cheddar cheese shredded
2 Tbsp ranch seasoning
6 strips bacon cooked and chopped
1/4 c leek minced
1/2 c white onion chopped, optional
1/2 c mushrooms sliced, optional

Instructions

Place chicken breasts and broth into Instant Pot, sprinkle with seasoning, and mix so that they are well covered with it. Add cream cheese and cheddar, and onions or mushrooms if desired.
Put the lid on and cook on High for 15 minutes with the vent closed. Quick release when completed.
Remove chicken to cutting board or bowl, and shred. Place back into Instant Pot, and combine well.
Add bacon and leek, and serve.

Low Carb Peanut Butter Cookies

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Ingredients

1 c natural peanut butter crunchy works really well for these
1/4 c erythritol
1 egg
1 tsp vanilla extract

Instructions

Preheat over to 350 deg F. Line a baking sheet with parchement.
Combine peanut butter, erythritol, egg, and vanilla in a bowl; mix well until a dough is formed.
Roll dough into 1 inch balls. Place on prepared baking sheet, and press down with a fork.
Bake at 350 until edges are golden, 12 - 15 minutes. Cool on the backing sheet for a minute, then remove to a wire rack and let cool completely.

Notes

Be careful removing them from the rack; while they're still warm they're quite fragile.

Chocolate Peanut Butter: Asd 2 Tbsp cocoa powder.

Chorizo & Cauliflower

This was an attempt to make a keto version of our favourite "chorizo & tortellini" dish.

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Ingredients

1 head cauliflower cut into bite-size florettes
3 Tbsp butter divided (2 & 1)
salt and black pepper
2/3 c sour cream
1/4 c heavy cream
2 cloves garlic minced
1 1/2 c cheddar cheese shredded, divided
4 links chorizo sausage sliced thin
green onion sliced thin

Instructions

Preheat oven to 450.
In a medium hot pan, cook chorizo until well done, drain if needed, and set aside.
Melt 2 Tbsp butter, and toss the cauliflower with it. Sprinkle with salt & pepper, then transfer to a baking dish. Roast 15 - 20 minutes, until crisp and tender.
Meanwhile, in a large bowl, whisk together sour cream, heavy cream, minced garlic, half the cheddar, green onions, and pepper.
Once cauliflower is done, add it to the sauce mix and blend well. Add chorizo, and return it all to the baking dish. Top with the remaining cheddar.
Bake for 5 - 10 minutes. Top with more green onions, and serve.

Keto French Toast Sticks

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Ingredients

8 large eggs
8 oz cream cheese
1/4 c butter
1 tsp vanilla
1 Tbsp coconut flour
1/2 tsp baking powder

Instructions

Bring eggs, cream cheese, and butter to room temperature.
Preheat oven to 350. Grease a 8x4 loaf pan, and line with parchment.
Combine eggs, cream cheese, butter, and vanilla, and blend at high speed until smooth. Add in coconut flour and baking powder, and pulse until combined.
Pour into prepared pan, and bake 50-60 minutes, or until firm in the center.
Let cool, then refrigerate several hours or overnight.
Slice into 24-36 stick shapes. Fry in butter until brown on all sides.
Optional: dip in a sweetener / cinnamon mix before serving.

Keto Italian Sausage Soup

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Ingredients

1 Tbsp butter
1/2 onion chopped
2 cloves garlic
4 c chicken stock
8 oz cream cheese
1 lb Italian sausage mild or hot
1 can diced tomatoes 14.5 oz
1 zucchini small, chopped
2 c spinach chopped
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Parmesan cheese
1/4 tsp cayenne pepper to taste

Instructions

Melt the butter over medium-high heat and add the onion, garlic, and Italian sausage to cook for 4-5 minutes or until onion is soft and meat browned.
Pour in three cups of the stock, then add the zucchini, basil, oregano, bay leaf, cayenne pepper (if using), and diced tomatoes.
Bring to a boil then lower the heat to simmer.
Place the remaining cup of stock and cream cheese in a blender and blend until smooth. Pour into the rest of the soup and stir.
Mix in the chopped spinach and once wilted serve the soup or allow to simmer for another half hour or more for the flavors to combine.
Serve topped with shredded Parmesan cheese.

Chicken Carbonara

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Ingredients

2 lb boneless skinless chicken thighs cut into bite-sized pieces
1/2 tsp garlic powder
salt and pepper to taste
6 slices bacon
1 Tbsp bacon grease
1/2 c onion chopped
2 tsp garlic minced
1 c heavy whipping cream
1 c chicken broth
1 egg beaten, optional
1/3 c Parmesan cheese grated
1 tsp Italian seasoning
1 Tbsp fresh chopped basil
2-3 c fresh spinach

Instructions

Cook bacon, and crumble it into small pieces.
Place 1 tbsp of the bacon grease in a large skillet over medium-high heat.
Add chicken to the skillet, and sprinkle with garlic powder and salt and pepper to taste. Saute chicken until completely cooked through. Remove chicken from the skillet and set aside.
Add chopped onion to the skillet, and saute a few minutes until beginning to become tender.
Add garlic, saute until fragrant.
Whisk in heavy cream and chicken broth, scraping the bits off the bottom of the skillet.
Beat the egg in a small bowl, then slowly stream about half the sauce into the egg while whisking it vigorously. Once mixed, slowly add the egg mixture back to the skillet while whisking.
Mix in the Parmesan, chopped basil and Italian seasoning.
Toss in crumbled bacon and spinach. Cook until the spinach has begun to wilt.
Add chicken back into the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
Simmer the mixture for 3-5 minutes longer, and serve.