Author: sarah

Chicken Fried Steak with Country Gravy

Steak:
  • 1 lb cube steak, cut into 4 pieces (I used chuck steak) and pounded to 1/4 inch thick
  • Sea salt and black pepper
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 1/2 cups crushed pork rinds
  • 1/2 cup parmesan cheese, grated
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • Pinch cayenne
  • Oil for cooking (I used a combination of butter and light olive oil)

Sprinkle the cube steaks with salt and pepper on both sides.

In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.

Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne. Spread into a thin layer on a large plate.

In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.

Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.

Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.

 

Country Sausage Gravy:
  • 2 tbsp butter
  • 12 oz pork breakfast sausage
  • 2/3 cup onion, dices (I skipped the onion for a lower carb count)
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt

Heat butter in a large skillet over medium heat. Once butter is melted, add sausage (crumbled if ground, slice if using sausage links). Cook until sausage is browned. Remove using a slotted spoon and set aside.

Add onion (if using) and garlic to drippings in pan. Reduce heat to medium low and cook until onion is translucent, stirring frequently.

Add cream, parsley and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy begins to thicken, add sausage back into pan.

Pour over chicken fried steak.
From: http://alldayidreamaboutfood.com/2015/07/low-carb-grain-free-chicken-fried-steak.html

 

 

Keto / Low Carb Pizza

Low Carb Pizza Crust

Preheat oven to 400° degrees.

Melt shredded cheese in toaster oven or microwave until soft and malleable.

Add almond flour, coconut flour and egg to your melted cheese and combine. Make sure all ingredients are well combined (heat for 10 seconds again if necessary).

Place the dough between 2 sheets of parchment paper and roll into your desired shape.

Bake at 400° for 12-15 minutes (until slightly golden).

Pizza Toppings

  • 1/2 cup pizza sauce
  • 6 ounces fresh mozzarella sliced
  • 3 tbsp ricotta cheese
  • 2 tbsp sliced jalapeños

Evenly spread the sauce over the crust. Get it as close to the edges as you like!

Lay out the sliced mozzarella over the sauce. Add little globs of ricotta all around (so you get some in every slice).

Place all your other favorite toppings and bake the pizza in the oven for about 10 minutes at 400° until the mozzarella is fully melted (you can also let it bake until cheese is lightly golden).

From: http://www.tasteaholics.com/recipes/low-carb-keto/keto-low-carb-pizza/

Coconut Butter Cup Fat Bombs

Combine coconut oil, cocoa powder and erythritol and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.

If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You’ll see the butter starting to become very soft along the edges of the jar.

Pour roughly half your chocolate mixture evenly into 4 silicone cupcake molds sitting on a plate. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, but as silicone ones are very nonstick, you’ll still see some coconut butter peeking out from the sides.) Place in freezer for about 5 minutes.

When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covered the whole chocolate layer. Place again in the freezer for a few minutes.

Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. Enjoy!

From: http://www.tasteaholics.com/recipes/low-carb-keto/coconut-butter-cup-fat-bombs/

Low-Carb Chicken Parmesan

Preheat oven to 350°F.

Crush up pork rinds and Parmesan cheese in a food processor or Magic Bullet. Pour out your “breading” into a shallow dish for later. Don’t blend for too long, the mixture will become wet, you want it coarsely crumbed/ground.

Lay some cling wrap over the chicken breasts (to avoid splatter) and pound them until they are an even 1/2 inch. This is to ensure the chicken is cooked evenly, without the edges being too dry and the middles being under-cooked.

Beat an egg in a bowl and set it next to the “breading”. Submerge one chicken breast at a time into the egg wash. Then press it firmly onto the breading dish, covering all sides well.

Place the chicken breasts onto an oiled baking sheet and season the tops with salt, pepper, oregano and garlic powder.

Bake in the oven for about 25 minutes. You should see a golden brown crust forming.

Take the chicken breasts out of the oven and pour marinara sauce over each one. Top with a sprinkling of mozzarella cheese and place back in the oven for 15 more minutes so that the chicken finishes cooking and the cheese melts nicely.

From: http://www.tasteaholics.com/recipes/lunch-recipes/low-carb-chicken-parmesan/

Oopsie Rolls

Preheat oven to 300°F.
Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
With an electric hand mixer, start beating the egg whites until super bubbly.
Add in cream of tartar and beat until stiff peaks form.
In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
Beat until the egg yolks are pale yellow and doubled in size.
Now fold the egg whites into the cream cheese mixture. Don’t use the electric hand mixer here, just gently fold together.
Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!

From: http://www.tasteaholics.com/recipes/low-carb-keto/basic-oopsie-rolls/

No Bake Chocolate Peanut Butter Truffles

  • 1 cup peanut butter
  • 4 tbsp butter, melted
  • 1.5 cups powdered erythritol
  • 6 oz. sugar-free chocolate (either a bar or chips)

Start by mixing your peanut butter, melted butter and powdered erythritol together.

If your peanut butter batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.

Using a small cookie scoop, or your hands, roll out about 2 tablespoons of your batter in your hands to form small balls. Lay them out on a parchment paper lined baking sheet and chill in the fridge for an additional 30 minutes. You want them to be very cold for the next step.

Melt 6 oz. of sugar-free chocolate in a small, deep bowl for 10-20 seconds a time in the microwave, stirring in between.

Give your chocolate a good stir, it should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.

Place one truffle at a time into the bowl and using a spoon, rotate it onto all its sides, coating it evenly in chocolate. Use a fork to lift it up and allow the excess chocolate to fall off.

Place the truffles back on the parchment paper lined baking sheet and let them chill for about an hour. Enjoy!

From: http://blog.ketokrate.com/no-bake-chocolate-peanut-butter-truffles/

Coconut Cream Poke Cake

Cake:
  • Preheat oven to 325F and grease a 9×9 inch square baking pan (if using an 8×8 inch, the cake will need to bake a bit longer).
  • In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in coconut oil, egg whites, nut milk and vanilla extract until well combined.
  • Spread batter in prepared baking pan and bake 30 to 35 minutes, or until set and a tester inserted in the center comes out clean.
  • Remove from oven and let cool 15 minutes, then poke with a skewer at 1/2 inch intervals all over cake.

Coconut Cream:

  • In a medium saucepan over medium heat, combine coconut milk and sweetener and bring to just a simmer.
  • In a medium bowl, whisk together the egg and egg yolk. Slowly stir in about 1/3 of the hot coconut milk, whisking continuously. Then slowly whisk egg mixture back into hot coconut milk.
  • Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in coconut extract and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine.
  • Pour mixture evenly over cooled cake, shaking gently from side to side to get as much mixture into the poke holes as possible.
  • Refrigerate 2 hours until completely cooled.

Topping:

  • 1 cup whipping cream
  • 3 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/3 cup unsweetened shredded coconut, lightly toasted
  • Whip cream with powdered sweetener and vanilla extract until stiff peaks form. Spread over chilled cake and sprinkle with toasted coconut.
  • *For a dairy-free version, you can make coconut whipped cream by refrigerating a can of coconut milk overnight and scooping out the thick cream from the top the next day. Whip with sweetener and vanilla extract until firm.

From: http://alldayidreamaboutfood.com/2015/06/low-carb-coconut-cream-poke-cake.html

 

 

Taco Meatloaf

  • 2 1/2 lbs ground beef
  • 1/3 cup chia seeds
  • 1/4 cup taco seasoning
  • 1 tbsp chili powder (more if you like it hotter)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 large eggs
  • 6 ounces grated cheddar cheese, divided
  • 1/4 cup broth or water

Preheat oven to 350F and line a large rimmed baking sheet with tinfoil.

In a large bowl, combine ground beef, chia seeds, taco seasoning, chili powder, salt, pepper, eggs, 4 ounces of the cheese, and water. Mix with your hands to combine well.

Shape mixture into a long, low loaf. Sprinkle top with remaining 2 ounces grated cheese. Bake 50 to 60 minutes, or until a thermometer inserted in the center reads 135F for medium.

Remove and cut into slices. Top with your favorite taco toppings such as sour cream, chopped tomatoes, and avocado.

From: http://asweetlife.org/recipes/taco-meatloaf/

Peanut Butter Texas Sheet Cake

Cake:
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk

 

  • Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well.
  • In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
  • In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
  • Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  • Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.

 

Frosting:

  • 8 ounces cream cheese, softened
  • 4 tbsp butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered Swerve Sweetener
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup chopped, salted peanuts for sprinkling
  • In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
  • Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

From: http://alldayidreamaboutfood.com/2016/02/low-carb-peanut-butter-texas-sheet-cake.html

Frosted Flakes Cereal

  • 1/2 tsp sweetener of choice, to taste
  • 1/2-1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 1 tbsp plus 1 tsp pure vanilla extract
  • 1/2 cup water
  • 1 lb unsweetened coconut flakes, approximately 8-9 cups** I use Bob’s Red Mill “Flaked Coconut” from Amazon or Tropical Traditions Chips

Preheat oven to 300 degrees F.  Line cookie sheets with parchment paper. In a large bowl, add water along with cinnamon, nutmeg, vanilla and Stevia. Whisk until dry ingredients are dissolved. Add coconut flakes and stir well until flakes are evenly coated. Be sure flakes are not sticking together. Taste for sweetness.  Add more sweetener if desired.

Divide flakes between cookie sheets and spread out evenly.  Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5-10 minutes or until the flakes are slightly golden brown but NOT BURNED!

From: http://satisfyingeats.com/breakfast/frosted-corn-flakes-cereal/