Low Carb – Page 5 – Mark's Recipes

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

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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

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.

Chicken Coconut Curry

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Ingredients

2 Tbsp olive oil
4 boneless, skinless chicken thighs cut into bite-sized pieces
1 yellow onion sliced
2 cloves garlic crushed
2 tsp ginger fresh, finely grated
2 long red chilies finely chopped, plus extra sliced to serve
1/2 tsp turmeric
2 tsp brown mustard seeds
2 tsp ground cumin
1 tsp ground coriander
400 ml coconut cream (1 can. Coconut milk can be used, if separated.)
lime juice to taste
Fish sauce to taste

Instructions

Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the extra chill if desired, and serve with tumeric cauliflower rice.

Chocolate “Frosty”

Chocolate "Frosty"

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Servings 2

Ingredients

1 1/2 c whipping cream
2 Tbsp Unsweetened Cocoa Powder
3 Tbsp erythritol or monk fruit blend
1 tsp vanilla

Instructions

Combine all ingredients in a large bowl. Whip together until stiff peaks form. Scoop into zip-lock bag, and freeze for 30-35 minutes. Cut one corner off the bag, and pipe into dishes.

Keto Cinnamon Pretzels

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Ingredients

PRETZEL

1 1/2 cup mozzarella shredded
2 tbsp cream cheese
3/4 cup almond flour
1/4 cup coconut flour
1 egg beaten

CINNAMON-SUGAR COATING

3 tbs coconut oil melted
1 tsp butter melted
1/2 cup monk fruit or sweetener of choice
2 tbs ground cinnamon

Instructions

Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
In a glass or microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Half way through stir the mixture.
Add in almond flour, coconut flour, and beaten egg, stir.
Divide your dough into 5 sections and form each one into a pretzel shape and place on baking sheet. If you find your dough too sticky, wet your hands.
Bake for 15 minutes or until lightly browned

Cinnamon-Sugar Coating

In a small bowl, melt the coconut oil and butter in microwave (About 15 seconds).
In a separate small dish, whisk together the sweetener and cinnamon.
Brush the pretzels with the coconut oil and butter mixture, then immediately toss into the cinnamon-sugar mixture to coat.

Notes

The first time I made these, I cut the dough into 4 pretzels and baked for 20 minutes. They turned out perfectly, but we had them just before dinner ... and were then so full we didn't have dinner.

Low-Carb Philly Cheesesteak Bowl

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Ingredients

1 lb lean ground beef
1/2 c beef broth
1-2 Tbsp Worcestershire sauce
2 medium onions
3 green peppers
5-6 mushrooms halved
1 tsp olive oil
4 slices provolone cheese
salt & pepper as desired

Instructions

Brown the ground beef in a nonstick skillet.
Drain excess fat from skillet and add broth and Worcestershire sauce to beef. Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
Turn heat off and arrange cheese slices over ground beef – cover pan and allow cheese to melt.
Cut peppers and onions into large pieces and place in a medium bowl. Αdd mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.

Sugar-Free Russian dressing

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Ingredients

1 Tbsp onion powder
1 c mayonnaise homemade, or high quality
1/4 c sugar free ketchup
1 tsp hot sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp white pepper

Instructions

Blend all the ingredients together in a medium sized mixing bowl.
Whip until thoroughly combined.
Place in the fridge for 20 minutes to allow flavors to meld.
Cover and store in a tightly covered container in the fridge for up to 2 weeks.

Ruben in a Bowl

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Ingredients

1 lb corned beef brisket
1 head cabbage
3 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic minced
1 c swiss cheese shredded
4 Tbsp Russian dressing (see sugar-free recipe)

Instructions

Cut the corned beef leftovers into 1 inch slices. Set aside.
Chop the cabbage into 1/4" strips.
In a large heavy bottomed pot, heat the sesame oil on medium high heat.
Add the chopped cabbage, and season with salt, pepper, and garlic.
Sautee for 5-7 minutes, until golden brown. Turn frequently with a pair of tongs to avoid burning.
Place sauteed cabbage in bowl, and top with 1/4 cup cheese.
Heat the corned beef for 1 minute in the bottom of the hot pot.
Layer the corned beef on top of the cabbage and cheese.
Drizzle 1 Tablespoon Russian dressing over the top.

Keto Chocolate Mug Cake

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Servings 1

Ingredients

2 Tbsp butter
1 Tbsp coconut oil
2 tsp Unsweetened Cocoa Powder
3 Tbsp almond flour
3 tsp erythritol or monkfruit, erythritol/monkfruit blend
1 egg

Instructions

Add butter and coconut oil to a microwave-safe mug.
Heat on high for 20-30 seconds until almost melted. Stir until there are no solid lumps.
Add dry ingredients and egg and whisk until everything is incorporated.
Return mug to microwave and cook for 90 seconds.
Allow to cool.