Category: Recipes

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.

Chicken Satay with Peanut Sauce


Nutritional Info

Servings 4 (2-3 chicken  skewers)

Calories 330

Net Carbs 3 grams

Fat 20 grams

Protein 30 grams


2 boneless breasts

10 wooden skewers soaked for any 30 minutes

1 scallion,  thinly  sliced


1/2 cup full-fat coconut milk

3 cloves garlic

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon  cayenne pepper

Peanut Sauce

1/4 cup natural creamy peanut butter

3 cloves garlic minced

2 Tablespoons sesame oil

1 Tablespoon olive oil

1 Tablespoon soy sauce

1 Tablespoon lime juice


Cut chicken into 1 inch chunks and add to marinade. Cover and refrigerate for at least 6 hours.

Thread chicken  onto skewers leaving about half of each skewer empty. Place in a single layer on a baking sheet and bake at 450 degrees for 10 minutes,  flip and bake another  5 minutes or until cooked through. Alternatively, you can grill the skewers.


Add all sauce ingredients to a small saucepan. Whisk together over medium-low heat til smooth and keep warm over low heat, stirring occasionally.

Transfer chicken skewers onto a serving plate and brush sauce over chicken. Top with sliced scallions and black pepper. Serve  warm.


Sugar Free Snickerdoodle Pancakes


Nutritional Info

Servings 12

Calories 120

Protein 5 grams

Fat 10 grams

Net Carbs 1 gram


1 cup almond flour

1/3 coconut flour

1/4 cup Swerve, Granular

2 teaspoons cinnamon

1 teaspoon cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

2/3 cup unsweetened almond milk

1/4 cup butter, melted

1/2 teaspoon vanilla extract

Cinnamon “Sugar”

2 teaspoons Swerve, Granular

1/2 teaspoon cinnamon


Whisk together almond flour, coconut flour, Swerve, cinnamon, cream of tartar, baking soda and salt. Stir in eggs, almond milk, melted butter and vanilla extract until well combined.

Grease a skillet with butter or coconut oil. Use about 1/4 cup of batter for each pancake and spread into 4 inch circles. Cook until bubbles begin to appear on top and bottom is set and golden brown, about 2-3 minutes.

Gently flip and continue to cook until the second side is golden brown.

Combine cinnamon and sugar and sprinkle on pancakes before serving.

Serve with sugar free maple syrup.

Low Carb Cheese Shell Steak Tacos


Nutritional Info

Serves 3

Calories 547

Net Carbs 9 grams

Fat 42 grams

Protein 31.2 grams


3/4 cup shredded cheddar cheese, divided

1 packet taco seasoning (no sugar added)

12 ounces New York Strip steak

1/4 stick butter

diced tomatoes

6 Tablespoons sour cream

1/2 sliced avocado

sliced jalapeno to taste

lime zest for topping


Preheat oven to 375F and line a sheet pan with parchment paper or a Silpat.

Set out four glasses and rest a wooden spoon over each pair of glasses to shape tortillas.

Divide cheese into three mounds on top of lined sheet pan.

Use your hands to flatten and spread the cheese into circles spaced 1-2 inches apart.

Bake for 10-15 minutes, or until cheese appears lacy and is golden brown on the edges.

Use a spatula to carefully drape tortillas over suspended spoons to create tortilla shape.

Allow to dry and harden.

Meanwhile, sprinkle taco seasoning over both sides of the steak.

Preheat a grill or grill pan to medium high. If using a grill pan, melt butter over the top and allow to brown slightly. For medium rare or medium steak, cook for 2-3 minutes. Rotate the steak 90 degrees using a fork, and cook for an additional 2-3 minutes. Flip steak with a fork and repeat the process. Remove steak onto a plate and allow to rest for 10-15 minutes before slicing into thin strips against the grain.

To assemble, fill taco shells with a pinch of lettuce, 4 ounces of steak, 2 Tablespoons of sour cream and a bit of diced tomatoes and avocado with jalapeno and lime zest to taste.