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!