Author: mark

Blue Cranberry Sauce

Blue Cranberry Sauce

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Ingredients
  

  • 1 12 oz bag cranberries
  • 1 c water
  • 1/2 c sugar or erythritol / monksfruit
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 2 c blueberries

Instructions
 

  • Wash and pick over cranberries. Place in saucepan with water and sugar. Bring to a boil, then reduce heat, stir, and simmer for 10 minutes or until cranberries burst.
  • Slightly mash the cranberries with the back of a wooden spoon until all skins are broken. Add cinnamon, nutmeg, and allspice. Mix well.
  • Remove from heat, and mix in the blueberries. Stir, breaking up some of the blueberries, but don't over mash them. Sauce will thicken as it cools.
  • Transfer to a bowl and let cool slightly before covering with plastic wrap and refrigerating until chilled.

Garlic Chicken Stir Fry

Garlic Chicken Stir Fry

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Ingredients
  

  • 2 Tbsp toasted sesame oil
  • 2 cloves garlic finely chopped
  • 1/2 lb boneless, skinless chicken thighs thinly sliced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 c Broccolini sliced
  • 2 Tbsp butter
  • 2 c Pak Choy roughly chopped
  • 2 Tbsp Tamari Sauce
  • 1 tsp sesame seeds

Instructions
 

  • Place a large non-stick frying pan or wok over high heat.
  • Add the oil and garlic. Saute for 2-3 minutes until fragrant.
  • Add the chicken, salt, and pepper. Saute until the chicken is browned, then add the broccolini and butter.
  • Cook for 5 minutes, until the broccolini has softened.
  • Add the pak choy and tamari sauce and saute until the greens are just cooked (and still a little crunchy).
  • Serve the stir fry sprinkled with sesame seeds.

Low Carb Chocolate Cheesecake w/ Raspberry Sauce

Low Carb Chocolate Cheesecake w/ Raspberry Sauce

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Servings 16

Ingredients
  

Crust

  • 1 1/4 c almond flour
  • 1/4 c cocoa powder
  • 1/4 c erythritol
  • 3 Tbsp butter melted

Filling

  • 6 oz sugar-free dark chocolate or unsweetened, 90% cocoa
  • 1 Tbsp butter
  • 24 oz cream cheese softened
  • 1 c powdered erythritol
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1/4 c cocoa powder
  • 1/3 c whipping cream room temperature
  • 2 tsp butter for brushing sides of pan

Topping

  • 3/4 c whipping cream
  • 1/3 c powdered erythritol
  • 3 oz unsweetened chocolate finely chopped
  • 1/2 tsp vanilla extract

Sauce

  • 12 oz frozen raspberries thawed, with juice
  • 1/4 c powdered erythritol
  • 1 Tbsp lemon juice
  • 1/4 c water

Instructions
 

Crust

  • Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
  • Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Filling

  • In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
  • In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
  • Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
  • Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
  • Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

Topping

  • In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  • Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Sauce

  • Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes. The berries will break down and the sauce will thicken as it cooks. At this point, you can either strain the seeds out, puree in the food processor or leave it chunky.
  • Allow to cool before serving. If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.

Keto “Noodles”

Keto "Noodles"

These actually worked out really well. I made two batches of this recipe for the two of us.
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Ingredients
  

  • 1 oz cream cheese
  • 2 eggs room temperature
  • 1/4 tsp xanthan gum

Instructions
 

  • Preheat oven to 325. Line a baking sheet with parchment paper.
  • Mix together all three ingredients, and blend on high for a minute.
  • Pour onto parchment-lined sheet, and bake for 5 minutes.
  • Remove from oven, let cool for 2 - 3 minutes, and cut into noodle shapes.
  • Simmer noodles in broth or sauce for a few minutes before serving.

Keto Naan #2

Keto Naan #2

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Ingredients
  

  • 2 1/2 tsp active dry yeast
  • 1 1/2 tsp honey (will be eaten by yeast)
  • 2 Tbsp water lukewarm
  • 1 c almond flour
  • 3 Tbsp coconut flour
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1 egg lightly beaten

Instructions
 

  • Proof the yeast by mixing it with the honey and lukewarm water in a small bowl or cup. Cover with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly.
  • Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in food processor. Pulse until thoroughly combined.
  • Pour in the apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Stop the food processor and add in the yeast mixture. Pulse a few times until the dough comes together. The dough should be sturdy, but sticky to touch. Form into a ball, cover with a kitchen towel and allow to rest in a warm draft-free spot for 30-60 minutes.
  • Wrap the rested dough in cling film and knead it through the plastic for a minute or two.
  • Divide the dough into four pieces. Roll fairly thin between two sheets of parchment or waxed paper with a rolling pin.
  • Heat up a skillet on medium heat.
  • Heat up a little oil or butter, add the rolled out naan and cover immediately with a lid. Cook for 30-40 seconds on each side, until lightly charred and bubbly.

Notes

After all the version of keto naan I've tried, this recipe worked really well.  A keeper.

Keto Mounds / Bounty Bars

Keto Mounds / Bounty Bars

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Ingredients
  

Filling

  • 3 c shredded, unsweetened coconut
  • 1/4 c erythritol or erythritol / monkfruit blend
  • 1/2 Tbsp vanilla
  • 1 c coconut cream
  • 1/4 c coconut oil

Coating

  • 5 oz 90% cocoa chocolate
  • 1 1/2 oz cocoa butter or coconut oil

Instructions
 

  • Toast coconut in a 350 deg. oven for 5-6 minutes. Let cool 10 minutes.
  • Mix together the first five ingredients, and place in the fridge for 10-15 minutes.
  • Remove from fridge, and form the mixture into 12 bars. Put them back in the fridge for 30-60 minutes.
  • Melt chocolate and cocoa butter or coconut oil. You can substitute the 90% cocoa chocolate for unsweetened baker's chocolate, but include a little erythritol as well. Let it cool.
  • Using wooden skewers, dip each bar into the chocolate mixture, then place back in the fridge for another 30-60 minutes.

90 Second Keto Mug Bread

90 Second Keto Mug Bread

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Ingredients
  

  • 1 Tbsp coconut flour
  • 1/4 c almond flour
  • 1 Tbsp coconut oil
  • 1/4 tsp baking powder
  • 1 egg
  • 1/4 tsp cinnamon (optional 1)
  • 1/2 tsp mixed dried herbs (optional 2)

Instructions
 

  • Mix all ingredients together in a mug until well combined.
  • Microwave for 90 seconds.
  • Remove from microwave, let cool for 1 - 2 minutes. Remove from mug.
  • For heavens' sake, don't use optional 1 and optional 2 at the same time. That's why they're numbered.

Low-Carb Brownie Cheesecake

Low-Carb Brownie Cheesecake

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Ingredients
  

Brownie Layer:

  • 1/2 c butter
  • 2 oz unsweetened chocolate chopped
  • 1/2 c almond flour
  • 1/4 c cocoa
  • 1 pinch salt
  • 2 large eggs
  • 3/4 cup erythritol or erythritol / monk fruit blend
  • 1/4 tsp vanilla
  • 1/4 c walnuts or pecans - optional

Cheesecake Filling:

  • 16 oz cream cheese softened
  • 2 large eggs
  • 1/2 c powdered erythritol
  • 1/4 c whipping cream
  • 1/2 tsp vanilla

Instructions
 

For The Brownie Layer:

  • Preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)
  • In a microwave-safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30-second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
  • In a small bowl, whisk together almond flour, cocoa powder, and salt.
  • In a large bowl, beat eggs, sweetener, and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  • Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.

For The Cheesecake Filling:

  • Reduce oven temperature to 300F.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, sweetener, cream and vanilla until well combined.
  • Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles 35 to 45 minutes. Remove from oven and let cool.
  • Run a knife around edges to loosen and then remove sides of the pan. Cover with plastic wrap and refrigerate at least 3 hours.

Pesto Chicken Casserole with feta cheese and olives

Pesto Chicken Casserole with feta cheese and olives

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Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts
  • salt and pepper
  • 2 Tbsp butter or coconut oil
  • 5 Tbsp pesto red or green
  • 1 1/4 c whipping cream
  • 3 oz kalamata olives pitted
  • 5 oz feta cheese diced
  • 1 clove garlic finely chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Cut the chicken into bite-sized pieces. Season with salt and pepper.
  • Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.
  • Mix pesto and heavy cream in a bowl.
  • Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
  • Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

Pizza Sauce 2

Pizza Sauce 2

Sugar-free, and doesn't need to be cooked.
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Ingredients
  

  • 1 28 oz can crushed tomatoes or two small cans, good quality
  • 3 Tbsp tomato paste
  • 2 Tbsp butter melted
  • 2 Tbsp good quality extra virgin olive oil
  • 2 Tbsp pesto
  • 1/4 c Parmesan cheese finely grated
  • 2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp oregano
  • 1 tsp garlic powder
  • pinch red pepper flakes

Instructions
 

  • Place everything in a large bowl and stir with a whisk until well mixed.
  • Refrigerate until ready to use.