Category: Recipes

Low Carb Crack Slaw


Nutritional Info

Servings 4

Calories 272

Net Carbs 4.1 grams

Fat 17 grams

Protein 24 grams


1 pound lean ground beef

4 cloves garlic minced

2 Tablespoons sesame seed  oil

6 cups coleslaw mix

1-2 Tablespoons sriracha

2 Tablespoons soy sauce

2 teaspoons white vinegar

1 pack Splenda

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon toasted sesame seeds

2-3 Tablespoons green onion chopped


Brown the beef and drain.

Push beef to side and add sesame oil and garlic and fry for 2-3 minutes and mix into beef.

Add coleslaw mix and drizzle with sriracha,vinegar, soy sauce and sprinkle with Splenda, salt and pepper and fry another 5 minutes til cabbage is to your liking.

90 Second Low Carb Bread


wp-15972258280025811801013670366247.pngNutritional Info

Serves 1

Calories 220

Net Carbs 2 grams

Protein 4 grams

Fat 21 grams


3 Tablespoons almond flour

1 Tablespoon butter or oil

1 egg

1/2 teaspoon double acting baking powder


Melt butter in a microwave safe ramekin and add flour, egg and baking powder. Beat with a fork til completely mixed.

Microwave for about 90 seconds, until firm. Loosen with a knife and flip over a plate to release. Slice in half then toast.

You may bake them in a conventional oven instead for 10-12 minutes or until cooked through.

Sugar-Free Instant Pot Chocolate Peanut Butter Cake


Nutritional Info

Serving size 81 grams

Servings 10

Calories 320

Protein 10 grams

Fat 29 grams

Net Carbs 6 grams


1 Swerve Chocolate Cake Mix

3 large eggs

1/3 cup avocado oil

1 Tablespoon vanilla

3/4 cup creamy peanut butter

1/4 cup  butter

1/4 cup Swerve Confectioner’s Confectioner’s


Grease a 7 inch diameter ceramic baking dish very well.

Put the trivet in the bottom of the instapot and add 1 cup water.

Prepare cake mix according to the package directions and spread half in the prepared dish.

Combine peanut butter and butter  and melt on high in 30 second increments in the microwave stirring til smooth.

Whisk in the Confectioner’s Swerve.

Drizzle about half the cake in the pan and swirl with a knife. Add remaining  cake batter and remaining peanut butter mixture and swirl together again.

Cover tightly with foil and set on top of trivet inside InstaPot.

Seal the lid and the vent and choose the cake setting and set for 50 minutes. Once the cycle is finished, allow pressure to release naturally and remove the  lid and lift the cake out.

Let cool completely in the pan.

Remove foil and transfer to a serving platter.


Festive Sugar-Free Mason Jar Cakes

Nutritional Info

Serving Size 1 Mason jar

Servings 6

Calories 300

Net Carbs 5 grams

Fat 26 grams

Protein 7 grams


Vanilla Cake

1 1/2 cups almond flour

1/4 cup unsweetened whey protein powder

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter, at room temperature

1/2 cup+ 2 Tablespoons Swerve, Granular

3 eggs

1 1/2 Tablespoons vanilla extract (use clear to keep cake white)

2 teaspoons lemon juice

1/4 cup unsweetened almond milk or any other milk

Red food coloring

Mason jar size round cookie or biscuit cutter

6 pint size Mason jars


6 ounces blueberries

1 cup heavy whipping cream

2 teaspoons vanilla extract

2 Tablespoons Swerve, Confectioner’s

6 medium strawberries


Preheat oven to 325F and butter and line a 9×13 pan with parchment paper

Mix almond flour, protein powder, baking powder and salt and set aside.

Blend softened butter and Swerve til creamy and add eggs, vanilla and lemon juice.

Add dry ingredients and mix until combined.

Add red food coloring and mix until fully colored. 1 ounce will provide a bright red.

Bake 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool in pan for at least 30 minutes.

Whipped Cream

Mix heavy cream, Swerve and vanilla and beat on low for a few seconds to combine and then mix on high for 2-3 minutes until stiff peaks form. Do not over mix.


Cut 12 circles that will fit the mason jars and place in bottom of the jars.

Top with whipped cream and then blueberries and layer it all again and top with blueberries and strawberries.

Place in fridge or serve immediately.

Trillionaire’s Bacon


Nutritional Info

Serving Size: 1 slice

Serves 12

Calories 120

Fat 11 grams

Net Carbs 1 gram


1 12-oz. package of bacon

1/4 cup Brown Swerve

2 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon black pepper


Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and lay bacon across pan.

Mix the spices together and sprinkle evenly over your bacon.

Generously sprinkle Brown Swerve over the top of the bacon.

Bake in the oven for 10 minutes or until cooked to your desired level.

Mediterranean Salmon Avocado Salad

Here’s a delicious summer salad based on two of our favorite  ingredients, salmon and avocado.

Nutritional Info

Calories 411

Net Carbs 6 grams

Fat 27

Protein 28 grams



3 Tablespoons olive oil

2 Tablespoons lemon juice

1 Tablespoon red wine vinegar

1 Tablespoon fresh chopped parsley

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon salt

Black pepper to taste


1 pound skinless salmon fillets

4 cups Romaine

4 small cucumbers, diced

2 Roma tomatoes

1 red onion, sliced

1 avocado, sliced

1/2 cup feta cheese,  crumbled

1/3 cup pitted Kalamata olives, sliced

Lemon wedges


Whisk together all dressing ingredients and pour half into a large, shallow dish. Refrigerate  remaining marinade to use as dressing later.

Coat the salmon with marinade. Heat 1 Tablespoon of oil in a skillet over medium-high heat.  Sear the salmon on both sides til crispy.

While the salmon is cooking, mix all the salad ingredients in a bowl.

Slice salmon and arrange over salad. Drizzle with remaining dressing and serve with lemon wedges.

Low Carb Chocolate Mug Cake



Nutritional Information

Calories 553

Net Carbs 2.8 grams

Fat 50

Protein 14.9 grams


2 Tablespoons butter

2 Tablespoons cocoa powder

1/4 cup almond flour

1 large egg

3 Sugar-Free Hershey’s Miniatures, broken into pieces

2 Tablespoons granulated Swerve

1/2 teaspoon baking powder

Pinch of salt


Melt butter in a mug in the microwave oven and add remaining ingredients and stir until fully combined. Cook for 45 seconds to 1 minute, or until cake is set but still fudgy.


Low-Carb Baked Greek Omelette


You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast.

Nutritional Info

Serves 8

Calories 195

Net Carbs 5.3 grams

Fat 12.4 grams

Protein 14 grams


1 Tablespoon olive oil, plus more for the baking dish

1/2 medium yellow onion, diced

1/2 medium red bell pepper, cored, seeded and diced

1 1/2 teaspoons salt, divided

6 ounces baby spinach (about 6 cups packed)

2 cloves garlic, minced

2 Tablespoons chopped fresh dill

12 large eggs

2 cups 1% milk

1 Tablespoons Dijon mustard

1/4 teaspoon freshly ground black pepper

4 ounces feta cheese, crumbled (about 1 cup)


Put a rack in the middle of the oven and heat to 375F. Coat a 9X13 inch dish with olive oil.

Heat the oil in a large pan over medium heat til shimmering. Add onion, pepper, and 1/2 salt. Cook, stirring occasionally, til softened, about 5 minutes. Add the spinach and garlic and toss til wilted and almost all of the liquid is evaporated, about 3 minutes. Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.

Place the eggs, milk, mustard, remaining salt and pepper in a large bowl and whisk til eggs are broken and incorporated. Pout over the spinach mixture and sprinkle with the feta.

Bake til the top is light golden brown and a knife inserted in the middle comes out clean, 40-45 minutes. Cool for five minutes before slicing.

Brown Butter Salmon with Tomatoes and Capers



Nutritional  Info

Serves 4

Calories 230

Protein 24 grams

Net Carbs 0.9 grams

Fat 14.4 grams


4 Tablespoons butter

Salt and pepper, to taste

4 thick salmon fillets or steaks (about 1 1/2 pounds total), skin on

1 pint cherry or grape tomatoes,  halved if you like

1 Tablespoon drained capers

Lemon wedges,  for serving


Heat oven to 475F and put butter and salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.

Cook undisturbed until the salmon sizzles and the butter darkens, 2-3 minutes. Scatter the tomatoes and capers around the fish and transfer the pan to the oven.

Roast without turning until the salmon browns on the top and the inside is cooked as you like, 3-8 minutes. Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.

Low-Carb Bacon, Egg, and Spinich Casserole


Nutritional Info

Servings 6

Calories 173

Protein 19 grams

Fat 12 grams

Carbohydrates 4 grams


2 eggs

1 1/2 cups egg whites

2-3 cups fresh spinich

6 slices bacon, cooked and crumbled

1 cup sliced mushrooms

1/2 cup red onion, chopped

1/2 green pepper,  chopped

1/2 red pepper, chopped

1 1/4 cup shredded cheddar

Salt and pepper to taste


Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray.

Place a skillet on medium-high heat and add the chopped veggies, excluding spinach, to the pan. Saute for a few minutes until the veggies are soft.

Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.

Add another layer and add the spinach.

Whisk the egg whites and eggs in a small bowl and season with salt and pepper. Pour the egg mixture over the veggies.

Create another layer by adding the crumbled bacon and shredded cheese.

Bake for 35 minutes.

Remove from the oven and allow to cool before serving.