Sarah's Recipe Box

Category: Low-Carb

  • Pretzels

    Ingredients

    • 1 1/2 cup whole milk shredded mozzarella cheese
    • 3 level T cream cheese
    • 1 large egg room temperature
    • 2 T psyllium husk (ground) or powder
    • 1 T pretzel salt or course sea salt

    Instructions

    1. Pre-heat oven to 375 degrees
    2. in a microwave proof bowl add cream cheese and shredded mozzarella
    3. microwave for 90 seconds and stir together with a fork or whisk
    4. add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
    5. keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
    6. add psyllium husk and stir until fully incorporated
    7. oil hands and gently knead dough a few times
    8. pinch off a ping pong ball size piece of dough
    9. roll out on flat clean surface to desired length
    10. place on parchment lined baking sheet
    11. lightly brush a little water on each piece of dough and sprinkle with pretzel salt
    12. bake for 20-25 minutes rotating pan half way for ideal baking
    13. let cool and enjoy

    From: http://www.mytootiefoodie.com/magic-low-carb-soft-pretzels/

  • Sausage Jalapeño Skillet Cornbread

    Ingredients

    • 1 cup Bob’s Red Mill coconut flour
    • 1/2 cup Bob’s Red Mill almond flour/meal
    • 1/3 cup Swerve Sweetener
    • 1 tbsp baking powder
    • 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
    • 1/2 tsp salt
    • 6 large eggs, room temperature
    • 1/2 cup butter, melted
    • 1 cup unsweetened almond milk
    • 1/2 tsp vanilla
    • 12 ounces cooked crumbled sausage
    • 3 to 4 jalapeños, seeded and chopped (add a bit of the seeds if you want more heat).

    Instructions

    1. Preheat oven to 350F and grease a 10-inch oven-proof skillet (it doesn’t have to be cast iron, but it helps).
    2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in eggs, butter, almond milk, vanilla extract, sausage, and jalapeño.
    3. Spread batter in prepared skillet and bake 40 to 45 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

    From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html

  • Sugar-free Caramel Sauce

    Ingredients

      • 1/4 cup butter
      • 6 tbsp Swerve Sweetener
      • 2 tbsp coconut sugar OR 1 tbsp blackstrap molasses (you can use additional Swerve here but your caramel sauce will harden a little more upon cooling).
      • 1/2 cup heavy cream
      • 1/4 tsp xanthan gum
      • 1/4 tsp kosher or sea salt
      • 2 tbsp water
    For Salted Caramel Sauce:
    • 1/2 tsp additional kosher salt or sea salt

    Instructions

    1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
    2. Remove from heat and add cream. Mixture will bubble vigorously.
    3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
    4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
    5. For salted caramel, simply stir in additional salt at the end.
    6. The sauce can be stored in the fridge for a week or so (I’ve actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

    From: http://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html

  • Carmelitas

    Ingredients

    Crust:
    Filling:
    • 1 recipe Sugar-Free Caramel Sauce, cooled 10 minutes
    • 1/2 cup Lily’s Sugar-Free Chocolate Chips (or other low carb chocolate)

    Instructions

    Crust:
      1. Preheat oven to 325F and grease a 9×9 inch square pan (can also use 8×8 but baking time will be longer).
      2. In a food processor, combine coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.
      3. Add the almond flour, sweetener, 2 tbsp coconut flour, baking soda, and salt. Stir in melted butter until mixture resembles coarse crumbs.
      4. Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn’t look like it will be enough, but it is…just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.
      5. Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.
    Filling:
    1. While bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.
    2. Sprinkle filling with remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until top crust is golden brown.
    3. Remove and let cool completely before cutting into squares.

    From: http://alldayidreamaboutfood.com/2016/08/low-carb-carmelitas.html

  • Psyllium Bread

    Ingredients

     6 servings

    Instructions

    1. Preheat the oven to 350°F. Start boiling the water.
    2. Mix the dry ingredients in a bowl.
    3. Add the boiling water, vinegar, and egg whites to the bowl, while mixing for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
    4. Form with moist hands into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns.
    5. Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
    6. Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

    Variation of this recipe: http://mariamindbodyhealth.com/the-best-low-carb-bread/

  • Cheese Crust Pizza

    • 1 1/2 C shredded mozzarella cheese
    • 2 T grated parmesan cheese
    • 1/4 tsp. garlic powder
    • 1/2 tsp. dried basil
    • Dash of salt (1/8 tsp.)
    • 2 eggs
    • Desired toppings (more shredded mozzarella, tomato sauce, vegetables, meats, etc.)
    1. Preheat oven to 350 degrees and place a nonstick liner on a cookie sheet or pizza pan (or grease very well).
    2. In a medium bowl, beat the eggs, then add the mozzarella & parmesan cheese, garlic powder, basil, and salt. Stir very well until everything is mixed well and the eggs are evenly distributed.
    3. Use a sheet of plastic wrap to press the dough down evenly into your pan. Place into the oven on the center rack and allow to bake for about 20 minutes or until the edges are deep golden brown and the center is a light golden brown. The center should be firm and should not jiggle at all but shouldn’t be too brown.
    4. Turn the oven up to 400 degrees. Allow the crust to cool slightly before attempting to move it (about 10 minutes). Remove the crust, place it onto a metal rack and set it back on the pan (this is optional, as you can set it right back on the pan– but this makes the crust crispier.
    5. Top the pizza crust as you desire and place back into the oven for approximately 10 minutes or until the cheese is bubbly and melted. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy!

    From: http://www.cutthewheat.com/2014/03/ultimate-cheese-crust-pizza.html

  • Salted Caramel Pork Rind Cereal

    • 1 oz pork rinds
    • 2 Tbsp butter
    • 2 Tbsp heavy cream
    • 1 Tbsp erythritol
    • 1/4 tsp cinnamon
    1. Measure out 1 oz of pork rinds. I’m using Utz Pork Rinds.
    2. Break your pork rinds up into smaller pieces.
    3. On medium heat, add 2 Tbsp butter into a pan.
    4. In a ramekin, measure out 2 Tbsp heavy cream and 1 Tbsp erythritol.
    5. Continue to let the butter cook until browned.
    6. Once your butter is browned, remove the pan from the heat and add the heavy cream and erythritol.
    7. Return it to the heat, and continue stirring until a caramel has formed.
    8. Add the cinnamon and quickly mix it into the caramel.
    9. Once the caramel has formed and the mixture has cooked down a little bit, add your pork rinds.
    10. Coat the pork rinds in the caramel sauce, making sure each pork rinds gets some caramel.
    11. Transfer the caramel coated pork rinds onto a plate and cool in the fridge for 20-40 minutes, so that the caramel can harden.
    12. Remove the pork rinds from the fridge once the caramel has hardened.
    13. Pour your “milk” over the pork rinds and enjoy!  (Or eat them like caramel popcorn.  Seriously!)

    From: http://www.ruled.me/salted-caramel-pork-rind-cereal/

  • Microwave Bread

    INGREDIENTS

    • 2 teaspoons coconut oil
    • 1 large egg
    • 1 Tablespoon water or coconut/almond milk
    • 1/2 Tablespoon parmesan cheese
    • 1 1/2 Tablespoons almond meal/flour
    • 1 Tablespoon flax meal (or flax/chia blend)
    • 1/4 teaspoon baking powder
    • dash of salt
    • 1/4 teaspoon Splenda

    INSTRUCTIONS

    • In standard cereal bowl, place coconut oil and nuke for 15 seconds.
    • Add egg, water/milk, and ingredients in the following sequence – parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda.
    • Whisk ingredients together until well combined.
    • Spread in a sprayed Glad square plastic container, or keep in cereal bowl.
    • Nuke uncovered 1 to 1 1/2 minutes, or until set. (Cooking time may vary widely.)
    • Allow to cool slightly and using a sharp bread knife, slice in half horizontally.
    • Toast in a bread toaster (setting should be higher than for regular bread) until browned.
    • Butter crisp toast generously and place breakfast items on top.

  • Keto Crepes (Tortillas)

    INGREDIENTS
    • 2 eggs
    • 6 large egg whites
    • 2 tbs coconut flour — may want to try another type of flour here!
    • 1 tbs psyllium husk or ground chia seeds
    • 90ml / 3 fl oz coconut milk, cream or almond milk
    • ½ tsp baking soda
    • 1 tsp cream of tartar
    • 2 tsp garlic powder (omit if making a sweet keto crepe and add sweetener to taste instead)
    • salt to taste
    INSTRUCTIONS
    1. Separate the egg whites and from the egg yolks. You will need 2 whole eggs and 6 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
    2. Place the whole eggs and egg whites, flour, psyllium husk or chia seeds, milk or cream, baking soda and cream of tartar in a bowl and mix well.
    3. Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
    4. Allow the batter to sit for 5-10 minutes so the flour and psyllium have time to swell and absorb the moisture. Whisk again.
    5. Heat a nonstick pan WITHOUT oil!  (If you use oil, the batter won’t stick, so you end up with a gloppy mess.)  “Paint” the batter over the bottom of the pan in a thin layer with a spatula. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
    6. Make the crepes one by one.
    7. Depending on the size, you can make 2 large or 4 medium crepes per serving.
    8. Once cool, store in an airtight container in the fridge for up to 5 days.

    From: http://www.ditchthecarbs.com/2016/01/25/keto-crepes/

  • Butter-Pecan Creme Brulee

    Creme Brulee:
    2 cups cream
    4 egg yolks
    1/2 teaspoon vanilla
    Dash of salt
    2 tablespoons Splenda
    Instructions:
    Heat cream over medium heat, just until bubbles start to form.
    Remove from heat and let cool slightly.
    In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
    Gradually whisk in cream.
    Strain mixture.
    Divide into four custard cups.
    Bake in a water bath for 25-30 minutes at 350 degrees.
    Custards should be set, but still jiggly.
    Chill for one hour.
    Make butter-pecan topping and divide between between cups.
    Refrigerate for four more hours or overnight.
    Butter-Pecan Topping:
    1 tablespoon butter
    1/8 cup pecans – finely chopped
    1 teaspoon Splenda
    Instructions:
    Melt butter on stove.
    Stir in pecans and Splenda.
    Heat just until nuts begin to color, being careful not to burn!

  • Lo Lo Psylli Wraps

    Ingredients

    • 1 1/2 tablespoons whole psyllium husks (NOW brand)
    • 1/8 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon onion powder
    • 1 cups egg whites (7! eggs worth)

    Instructions

    1. Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
    2. Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
    3. If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
    4. Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.

    From: http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

  • Garlic Cheddar Biscuits

    1 1/2 cups almond flour
    1/4 tsp salt
    1 Tbsp baking powder
    1/2 tsp garlic powder
    2 eggs
    1/3 cup sour cream
    4 Tbsp melted butter
    1/3 cup shredded cheddar cheese (optional)
    Preheat oven to 400°.

    Grease muffin tins or use silicone muffin cups (so you don’t have flat biscuits).
    Combine all dry ingredients (except cheese), breaking apart any chunks, and set aside.
    Combine all wet ingredients and mix until smooth.
    Pour wet into dry and mix together.
    Add cheese (if you want).
    Portion out into baking container(s).
    Bake for 10-12 minutes until the top is browned appropriately.
    Add a pat of butter to each at the end for super buttery biscuits!
    Makes about 12 muffin-sized biscuits.

  • Oat fiber waffle bread

    2/3 cup flavorless protein powder (2 scoops)
    2 tbsp of oat fiber (not flour)
    2 eggs
    2/3 cup unsweetened almond milk
    2 tbsp melted butter
    pinch of salt
    1 tsp baking powder
    nonstick cooking spray

    1. Heat waffle iron
    2. Combine all ingredients and beat till smooth
    3. Spray waffle iron with cooking spray
    4. Add batter and cook till done

    This made 13 waffles in my square waffle-iron.  However, please note that the batter is runny enough that it leaves holes in the waffles, so it’s not really ideal for butter and syrup.  However, it can be used for bread since there’s no sweetener or vanilla involved.

  • Nut-Free Instant English Muffins

    Ingredients

    Instructions

    1. Grease two medium ramekins (about 1 cup capacity each) with coconut oil spray (or brush with melted butter)
    2. In a microwave safe bowl, melt butter and sunflower seed butter together on high for 30 seconds. Stir to combine.
    3. Stir in sunflower seed flour, baking powder, cinnamon, and salt. Whisk in egg and water until well combined.
    4. Divide mixture between prepared ramekins and microwave (at the same time) on high for two minutes. Let cool for a few minutes.
    5. Run a sharp knife around the inside of the ramekins and flip out onto a plate. Slice in half and toast to your liking.

    From: http://alldayidreamaboutfood.com/2016/07/low-carb-instant-english-muffins.html

  • Classic Yellow Cake for Two

    Ingredients

    Yellow Cake:
      • 7 tbsp almond flour
      • 2 tbsp Swerve Sweetener
      • 1 tbsp unflavored whey protein powder
      • 1/2 tsp baking powder
      • Pinch salt
      • 1 1/2 tbsp butter, melted
      • 1 large egg
      • 1/4 tsp vanilla extract
    Frosting:
    • 2 tbsp melted butter
    • 2 tbsp powdered Swerve Sweetener
    • 1/2 tsp vanilla extract
    • 2 to 3 tbsp whipping cream, room temperature
    Frosting flavorings:
    • 1 tbsp cocoa powder
    • 1 tbsp peanut butter powder

    Instructions

      1. Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins, mini cake pans, or silicone baking trays.
      2. In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
      3. Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.  If using silicone trays, check after 20 minutes as it takes longer to cook in silicone.
      4. Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
    Frosting:
    1. In a medium bowl, beat together any flavoring powders and melted butter. Beat in powdered sweetener and vanilla extract.
    2. Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
    3. Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then dig in!

    From: http://alldayidreamaboutfood.com/2016/07/low-carb-classic-yellow-cake-for-two.html

  • 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

  • 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/

  • Almond Flour Waffles – Gluten Free

    • 1 cup almond flour, sifted
    • ½ Tablespoon baking powder
    • ¼ teaspoon salt
    • 1 cup heavy cream (or heavy cream and water)
    • 2 Tablespoons oil
    • 3 eggs

    In large bowl, whisk together flour, baking powder and salt.

    Add cream, oil and eggs. Mix until blended.

    Pour into waffle maker to cook.

    From: http://lowcarbyum.com/almond-flour-waffles-gluten-free/

  • 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/

  • 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/

  • Sour Cream Marble Loaf

    • 1/2 cup sour cream
    • 4 large eggs
    • Sweetener equivalent to 1 cup sugar
    • 1/2 tsp vanilla extract
    • 3 cups almond flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 2 tbsp cocoa powder
    • 2 tbsp water
    1. Preheat the oven to 350 and line a 9×5 inch bundt pan with parchment paper.
    2. In a large bowl, whisk together the sour cream, eggs, sweetener and vanilla extract. Add the almond flour, baking powder, and salt and stir until well combined.
    3. Transfer about 1/3 of the batter to a second bowl and whisk in the cocoa powder and water.
    4. Dollop the two batters in an interchanging pattern, swirling together. Smooth the top.
    5. Bake about 45 minutes, until the edges are golden brown and the top is set to the touch.

    Adjusted from https://asweetlife.org/low-carb-sour-cream-marble-loaf/

  • Fantastic Flour Mix

    3/4 cup oat fiber
    3/4 cup coconut flour
    1/4 cup + 2 T protein powder
    1/4 cup + 2 T egg white powder
    1 T baking powder
    1 T glucomannan powder

  • Fantastic Flour – Cheese Crackers

    1/2 cup Fantastic Flour mix
    4 oz cheddar
    2 T room temp butter
    splash of worcestershire sauce
    1/8 tsp salt
    dash of ground mustard
    3-4 T cold water

    Process all together, add water until a ball forms.
    Refrigerate 20-30 minutes.
    Roll out thin on parchment paper.
    Bake 375 for 8-10 min. Put them put them back in the warm oven on a wire rack with the door open for 5-15 minutes.

    Let them age for a day before eating.

  • Fantastic Flour – Brownies

    Makes 9 brownies

    Preheat oven to 350.
    Prepare a 7.5″ by 5″ Pyrex baking dish.

    Sift into a medium bowl:
    2 T oat fiber
    2 T coconut flour
    1 T vanilla protein powder
    1 T egg white powder
    1/2 tsp glucomannan powder
    3 T powdered erythritol
    2 T dark cocoa powder
    1 T sugar free cocoa mix
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt

    In a small saucepan place:
    1 T butter
    1 T coconut oil
    1/4 cup sugar free Torani French vanilla flavoring
    1/4 cup heavy cream

    Bring liquid to a boil and immediately remove from heat.

    Pour over dry ingredients and mix quickly. Batter will puff up.

    Place immediately into your prepared pan, and bake for 10-12 minutes.

    (OPTIONAL) While brownies are baking, place powdered erythritol into a small pan for dredging.