Category: Low Carb

Low Carb Peanut Butter Cookies

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

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

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

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

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.

Fathead Dough #2

Fathead Dough #2

This is the crust that made us think "THIS is pizza!"
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Ingredients
  

  • 2 c shredded mozzarella
  • 2 Tbsp cream cheese
  • 3/4 c almond flour
  • 1 egg beaten
  • 1 tsp Italian seasoning

Instructions
 

  • Preheat oven to 425 deg, place pizza stone on middle rack.
  • Melt mozzarella and cream cheese together in the microwave in 30 second increments, stirring until it begins to blend.
  • Add egg, almond flour, and Italian seasoning, and mix until dough forms; there will still be strings of cheese. Knead until fairly well blended.
  • Turn out onto parchment, place another piece of parchment on top. Using rolling pin, roll as flat as you can; the thinner it is the crispier it will be.
  • Remove upper parchment. fold edges of dough slightly to create a "crust". Using a fork, poke holes throughout the dough so that bubbles don't form.
  • Slide dough and parchment onto pizza stone, and bake for 6-8 minutes, depending on thickness. For crispier dough, flip over and cook for 2 minutes more.
  • Remove from oven, let cool slightly. If bubbles did form, flatten out the crust while it's still warm.
  • Throw some pizza shit on top of it. Bake it again until pizza.

Berry Fat Bombs

Berry Fat Bombs

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Ingredients
  

  • 6 oz cream cheese
  • 2 oz berries raspberries, blackberries, or strawberries, fresh or frozen
  • 2 oz butter (4 Tbsp)
  • 2 Tbsp powdered erythritol
  • 1 tsp vanilla extract

Instructions
 

  • Bring all ingredients to room temperature first, it will mix better.
  • Puree berries. (I use a hand blender.)
  • Cream together cheese, butter, and sweetener, until you can mix with a hand mixer. Add vanilla and berries, beat until well mixed.
  • Divide into small balls, this fits perfectly into 18 round silicone molds. Freeze at least 2 hours. Store in freezer.

Keto Chicken Cordon Bleu Casserole

Keto Chicken Cordon Bleu Casserole

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Ingredients
  

  • 12 oz boneless, skinless chicken breasts
  • 4 oz sliced deli ham
  • 1 c frozen peas
  • 1 c swiss cheese shredded
  • 1 c cheddar cheese shredded
  • 1/4 c grated parmesan cheese

mustard sauce

  • 1/2 c heavy cream
  • 1/4 c grated parmesan cheese
  • 1 T Dijon mustard
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 375 deg. Grease an 8x8 baking dish.
  • Cut the chicken into 1/2" pieces, and the ham into 1/2" strips. Pat both dry, and add the ham into the baking dish.
  • Cook the chicken in a large pan over medium heat until cooked throughout. Use a slotted spoon to transfer only the chicken to the backing dish, leaving any liquid behind.
  • In a small saucepan, mix all mustard sauce ingredients. Stir together over medium heat. Once it starts to simmer, turn off heat.
  • Add peas, Swiss cheese, and sauce into baking dish. Stir everything in the dish together until well mixed.
  • Top with cheddar cheese, and sprinkle with Parmesan.
  • Bake at 375 until heated through and starting to brown on top, about 30 min. Let cool 10 min before cutting and serving.

Mustard Chicken with Radishes & Spinach

Mustard Chicken with Radishes & Spinach

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Ingredients
  

  • 2 boneless, skinless, chicken breasts cubed
  • 3 Tbsp avocado oil or other keto-safe oil
  • 1/4 c mustard
  • 2 cloves garlic minced
  • 6 radishes sliced
  • 2 c spinach chopped
  • 1 Tbsp salt

Instructions
 

  • Add oil to a large frying pan saute the chicken breasts until browned. Then add in the mustard, garlic, radishes, and spinach.
  • Cook for 5 more minutes until the spinach wilt and the chicken is cooked.
  • Season with salt and pepper, to taste.