Author: sarah

Easy Taco Pie

  • 1 lb ground beef
  • 3 tbsp taco seasoning or one packet taco seasoning
  • 6 large eggs
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded Cheddar cheese I used Cabot Chipotle Cheddar for an extra kick!
  1. Preheat oven to 350F and grease a glass or ceramic 9-inch pie pan.
  2. Brown ground beef in a large skillet over medium heat until no longer pink, about 7 minutes, breaking up clumps with the back of a wooden spoon.
  3. Add taco seasoning and stir until combined, then reduce heat to medium low and cook a few minutes longer until sauce is thickened.
  4. Spread beef in prepared pie pan.
  5. In a large bowl, combine eggs, cream, garlic, salt and pepper. Pour over beef.
  6. Sprinkle with shredded cheese and bake 30 minutes, or until centre is set and cheese is browned.
  7. Remove and let sit 5 minutes before slicing and serving.
  8. Top with sour cream, chopped tomatoes and chopped avocado, if desired.

Original recipe: https://alldayidreamaboutfood.com/low-carb-easy-taco-pie/

Strawberry Cheesecake Fat Bombs

  • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
  • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
  • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
  • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
  • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract
  1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
  3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
  4. Add to the bowl with softened butter and cream cheese.
  5. Use a hand whisk or food processor and mix until well combined.
  6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
  7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Original recipe: http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

Strawberry Shortcake Poke Cake

Ingredients

Cake:
Strawberry Filling:
    • 1 1/2 cup strawberries (if the are very large, quarter them for better measuring)
    • 1/3 cup water
    • 3 tbsp powdered Swerve Sweetener (or 1 tbsp THM Super Sweet)
    • 1/4 tsp xanthan gum
Topping:
  • 1 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener (or 2 tsp THM Super Sweet)
  • 1/2 tsp vanilla extract

Instructions

Cake:
    1. Preheat oven to 325F and grease a 9×9 baking pan well (you can use an 8×8 but the cake will take almost 20 minutes longer to cook).
    2. In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
    3. Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.
Strawberry Filling:
    1. In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
    2. Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.
Topping:
  1. In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.

From: http://alldayidreamaboutfood.com/2016/05/low-carb-strawberry-shortcake-poke-cake.html

Cheese Manicotti

8 ounces manicotti shells, uncooked (or jumbo shells)
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese*
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
…..
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti. Spread a thin layer of spaghetti sauce in the bottom of a 9×13 pan. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer.

Note: *Cottage cheese may be substituted, drain before using in recipe.

Low Carb Keto Stromboli

Dough:
  • 1/4 cup unsalted butter
  • 1 1/4 cups shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 cup finely ground pork rinds
  • 2 tbsp coconut flour
  • 1 large egg, beaten

Filling:

  • 3/4 cup shredded mozzarella cheese
  • 12 slices salami OR any thinly sliced Italian meats your little heart desires

Preheat oven to 400F.

In a small saucepan, melt the butter and set aside. In a large saucepan over medium heat, combine the mozzarella with the garlic powder and red pepper flakes. Heat until the cheese is melted and you can stir it with a fork. Alternatively, you can microwave the butter and cheese in heatproof bowls (I melted my butter in the microwave but did the cheese in a saucepan).

Add the ground pork rinds, coconut flour, egg, and melted butter to the melted cheese and stir until a smooth dough forms.

Grease a sheet of parchment paper and roll out the dough to a 14 by 8 inch rectangle (I did this on my Silpat and I rolled it out covered by a piece of parchment to make sure it didn’t stick). Cut 1/2-inch wide, 2-inch long strips into the long sides of the rectangle, keeping a solid rectangle of dough in the center. These strips will be folded over the filling.

Place the shredded mozzarella and salami slices (or whatever meats and cheeses you decide to use) in the middle of the dough, leaving a 1/2-inch border all around the solid portion. Fold strips over the filling so that the flaps overlap. Pinch the dough on the ends to seal.

Place the filled stromboli on a baking sheet (I kept mine on my silpat) and place in the oven. Bake 14 to 18 minutes, until light golden brown. Slice and serve with low carb pizza sauce.

 

 

 

From: http://alldayidreamaboutfood.com/2015/10/low-carb-grain-free-stromboli.html

Oat Fiber Buttermilk Pancakes

  • ½ cup NuGrain or Honeyville oat fiber
  • ½ cup almond flour
  • 4 packets low carb sweetener (2 tsp x 4 packets = 8 tsp)
  • ½ teaspoon salt
  • 1 Tablespoon oil (coconut, vegetable, grapeseed)
  • 1 cup coconut milk (or buttermilk)
  • 4 eggs

Mix dry ingredients together. (For thicker pancakes, add 1-2 tablespoons additional oat fiber.)

Whisk in oil, buttermilk and eggs until well combined.

Drop batter by tablespoon onto heated griddle.

Cook until each side is browned. Serve warm with butter.

From: http://lowcarbyum.com/oat-fiber-buttermilk-pancakes/

Deep Dish Cast Iron Pan Pizza – Gluten Free

Crust:
  • 1 tablespoon olive oil
  • 1 cup almond flour (plus extra for kneading dough)
  • 3 tablespoons natural whey protein powder
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1-1/2 cups grated mozzarella (I used 160 grams of Kraft 2%)
  • 2 large eggs
  • 1/4 cup butter melted

Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.

In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.

In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)

Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.

Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14×14-inches).

Using rolling pin, roll dough out to a circle about 14 inches in diameter.

Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper.

Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.

Bake for 10-15 minutes or until top begins to brown. Remove from oven.

Toppings:

  • 8 ounces sugar free pizza sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 1/4 cup grated mozzarella cheese (I used 140g of Kraft 2%)
  • 1.4 ounces (40g) sliced pepperoni
  • 2 tablespoons grated Parmesan cheese

Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce.

Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.

Cover the edges of the crust with strips of tin foil (or use a pie shield) and bake pizza about 20-30 minutes, until cheese is bubbly and browned.

Let cool 5 to 10 minutes before serving.

 

From: http://lowcarbyum.com/deep-dish-cast-iron-pan-pizza-gluten-free-recipe/

Peanut Butter Chocolate Fat Bombs

  • 1/4 cup sugar free peanut butter
  • 1/4 cup coconut oil
  • 1 ounce unsweetened baking chocolate
  • 1 tablespoon cocoa
  • 1/2 teaspoon Sweetleaf vanilla stevia drops

Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.

Remove from heat and stir in stevia.

Pour into silicone molds.

Freeze until hardened.

Remove from molds. Store in airtight container in the freezer.

From: http://lowcarbyum.com/chocolate-peanut-butter-fat-bomb-recipe/

Low Carb “Peanut Butter Cup” Squares

Bars:

Topping:

Line an 11×7 baking dish with waxed paper.

In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.

In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.

Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.

From: http://lowcarbyum.com/low-carb-peanut-butter-cup-squares/