Category: Recipes

Low Carb Sloppy Joe Casserole

Servings 8

Calories 249

Carbs 9.2 grams

Net Carbs 4.6 grams

Protein 23.7 grams

Meat filling:

1 1/4 pound ground beef

1 Tablespoon dry minced onion or 3 Tablespoons fresh

2 Tablespoons Worcestershire sauce

1 Tablespoon soy sauce

6 ounces canned tomato paste

2 tsp Swerve sugar equivalent

Top Crust

1 1/2 cups grated mozzarella

4 Tablespoons butter

1 large egg

4 Tablespoons almond flour

3 Tablespoons coconut flour

1 teaspoon onion powder

Preheat oven to 400 degrees

Brown meat with onion and drain

Stir in Worchestershire sauce, soy sauce, tomato paste and sweetener.

Spread meat mixture into 9 ot 10 inch pie pan

In large bowl, melt mozzarella cheese in microwave

Stir butter and egg into melted cheese. Then knead in almond flour, coconut flour and onion powder with hands or spatula. Microwave for 5-10 seconds if needed to better incorporate the ingredients into the cheese.

Shape crust dough into a ball and roll out between sheets of wax paper to a diameter to fit pie pan.

Remove top sheet of wax paper, then invert rolled crust on top of meat mixture in pie pan. Crimp edges of crust if desired.

Bake pie at 400 degrees F for 15-20 minutes or until browned on top.

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Low Carb Red, White and Blue Berry Ice Cream Pie

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Serves 12

Calories 401

Carbs 10 grams

Protein 7 grams

Ice Cream Ingredients

2 cups heavy  cream

1 cup half and half

1/2 cup plain Greek yogurt

1/2 cup 4% cottage cheese

3 egg yolks

1/2 cup Swerve Confectioner’s Sweetener

1 Tablespoon  Vanilla Extract

1 Tablespoon  glycerin ( to make the pie easy to cut)

1 1/2 cups frozen mixed berries

No Bake Crust

2 cups almond flour

1/2 cup salted butter, melted

1/4 cup  almond butter

1/4 cup Swerve Confectioner’s Sweetener

Instructions

1. Combine all the ice cream ingredients (except  the berries) in a blender and process until smooth. Churn in an ice cream freezer.

2.Prepare the pie crust and chill.

3. After ice cream is ready, stir in berries. Spoon  into the pie crust and freeze the pie for 5-6 hours.

4. Remove the pie from freezer about 10 minutes before serving. Whip the heavy cream until stiff peaks form and mix in the sweetener and put on top of pie. Decorate with fresh berries and slice and serve.

 

 

Low Carb Chocolate No Bake Cookies

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These cookies have only 7 grams of carbs per serving. Similar chocolate no bake cookies made with sugar have anywhere from 18-25 grams per serving. Get your fix and save those  carbs wasted on sugar for real food!

Serves 9

Calories 140

Carbs 7 grams

Fiber 2 grams

Protein 3 grams

Ingredients:

1/8 cup solid coconut oil

1 ounce unsweetened baking chocolate

3 Tablespoons Swerve Confectioners Powder

2 Tablespoons Unsweetened Peanut Butter, or whatever unsweetened nut butter you prefer

1 teaspoon Vanilla Extract

Pinch of salt

1/2 cup unsweetened Coconut, shredded

1/2 cup almonds. slivered

Directions:

Melt the coconut oil and chocolate together in a double boiler until fully melted.

Add nut butter and combine.

Remove from heat and whisk in Swerve.

Stir in salt and vanilla.

Mix in coconut and almonds.

Drop onto parchment paper.

Refrigerate until hard.

 

 

Low Carb Blueberry Muffins

Calories 247

Carbs 9.3 grams

Fiber 3.9 grams

Net Carbs 5.4 grams

Protein 7.3 grams

Ingredients:

3 cups almond flour

4 T. coconut flour

1 T. baking powder

1 t. salt

1 t. baking soda

7 T. melted, solid coconut oil

3 large eggs

1/2 cup unsweetened applesauce

3/4 c. Swerve Granulated Sweetener

2 t. vanilla extract

2/3 cup fresh blueberries

Instructions:

Preheat oven to 350 degrees and spray the muffin tin with oil spray. Do not grease tin.

Mix flours, baking powder, baking soda and salt.

In a separate bowl, using an electric mixer, beat Swerve, coconut oil, eggs, applesauce and vanilla til well blended.

Stir in flour mixture and blueberries til well combined.

Let batter stand for 5 minutes.

Divide into 12 muffin cavities and bake until golden brown and a toothpick inserted in the middle comes out clean, about 24-25 minutes.

Let cool for 15 minutes.

Gently run a knife around the edges to loosen.

Let cool completely in pan.

 

5 Minute/Low Carb Strawberry Mug Cake

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Calories 282

Carbs 8 grams

Fiber 3 grams

Net Carbs 5 grams

Protein 7 grams

Ingredients:

1 T. butter

1/2 t.vanilla extract

3 T. blanched almond flour

1/2 T. coconut flour

2 T. Swerve Granulated Sweetener

1/2 t. baking powder

pinch salt

1 large egg

1/2 c. whipped heavy cream, you may sweeten with Swerve if you like

1/2 cup sliced strawberries

Instructions:

Melt butter in mug in microwave.

Stir in vanilla.

Add almond flour, coconut flour, Swerve, baking powder, salt and egg and stir til well combined.

Smooth top.

Microwave 90 seconds until firm.

Run a knife around edges to loosen and flip out onto plate and cut into cubes.

Put half of the cubes into bottom of a jar.

Top with half of the whipped cream, then half of the strawberries and repeat.

YUM! 🙂

 

 

Low Carb Cinnamon Roll Coffee Cake

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Serves 16

Calories 220

Carbs 5.2 grams

Protein 7 grams

Fat 19 grams

Fiber 2 grams

Filling

3 Tablespoons  Swerve granulated

2 teaspoons  Saigon Cinnamon

Cake

3 cups almond flour

3/4 cup Swerve  granulated

1/4 cup unflavored  whey protein

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

1/2 cup butter melted

1/2 teaspoon vanilla extract

1/2 cup almond milk

1 Tablespoon melted butter

Cream Cheese Frosting

3 Tablespoon cream cheese softened

2 Tablespoon Confectioner’s  Swerve Sweetener

1 Tablespoon  heavy whipping  cream

1/2 teaspoon vanilla extract

Instructions

1-Preheat oven to 325 and grease an 8×8 inch baking pan.

2-For filling, combine Swerve and cinnamon

3-For the cake, whisk almond flour, sweetener, protein powder, baking powder and salt together.

4-Stir in eggs, 1/2 cup melted butter and vanilla extract. Add the almond milk and stir til blended.

5-Spread half the batter in pan and sprinkle with about two thirds of cinnamon mixture. Spread remaining batter  in pan and smooth with a spatula.

6-Bake 35 minutes,  or until the top is golden brown and a tester inserted in the middle comes out with just a few crumbs.

7-Brush with the 1 Tablespoon  of melted butter and sprinkle with  the remaining cinnamon  filling  mixture. Let cool in pan.

8-For the frosting, beat the cream cheese, powdered Swerve, cream and vanilla extract  together til smooth and drizzle over cake.

 

Sugar Free Mock Wendy’s “Frosty”

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Yields 4 servings

Calories 168

Carbs 2.9 grams

Fat 16.9 grams

Protein 1.4 grams

Ingredients

1 1/2 c. Heavy Whipping Cream

2 Tablespoons unsweetened cocoa powder

3 Tablespoon Confectioner’s Swerve, (natural, 0 calorie sweetener)

1 teaspoon vanilla flavoring or extract

Pinch of salt

Directions

1- Combine all ingredients using a hand mixer and beat until stiff peaks form. Scoop mixture into a Ziploc freezer bag and freeze 30-35 minutes, until just frozen.

2-Cut tip off a corner of the bag and pipe into serving dishes.

20 Clove Garlic Chicken

This is an old Martha Stewart recipe that my my family has enjoyed in the past. I remember turning up my nose to the thought of anything cooked with 20 cloves of garlic, but the flavor really mellowed and sweetened. Baked of boiled new potatoes are great with this chicken as a side as well as asparagus, or a combination of the two. Use your imagination and enjoy this delicious high protein, low carb recipe. I like it served over romaine lettuce best.

8 servings

221 calories

3.8g carbs

13.9g fat

21.8g protein

  • 8 whole chicken legs
  • 1 tbsp extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 20 cloves garlic
  • 2 lemons, thinly sliced
  • 6 sprigs thyme
  1. Preheat a 5 to 6 quart slow cooker; preheat oven to broil.
  2. Place chicken skin side up on a rimmed baking sheet. Rub oil into skin and season generously with salt and pepper. Broil until skin is brown in places.
  3. Transfer chicken to slow cooker. Add garlic, lemons and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours. Or you can cook on low for 5 hours.

Note: The sweetness of the garlic cloves are a great addition when you mash them into the new potatoes.

Easy Cloud Bread

This is an excellent recipe which came from my beautiful daughter Molly Ann.

Cloud bread is fluffy like a cloud and is an excellent substitute for regular bread as it is low in carbs. This bread is not exactly firm enough to use for sandwiches if you like to pack them for your lunch at work or school, but they are good for immediate use at home. Try a toasted peanut butter and banana sandwich, or grilled cheese with it. Make delicious cinnamon toast with butter, granulated Swerve and Saigon Cinnamon for a really special treat that is sugar free.

Serves 5

93 calories

3.1g carbs

6.9g fat

4.6g protein

  • 3 large eggs, separated
  • 1/4 tsp cream of tartar
  • 2 ounces cream cheese, very soft
  • 1 tbsp Swerve or Splenda granulated
  1. Preheat oven to 350*F. Line a baking sheet with parchment paper.
  2. Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
  3. Mix egg yolks, cream cheese, and sweetener in a separate bowl using a wooden spoon and then mixing with a hand held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care to not deflate the egg whites.
  4. Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 inch buns.
  5. Bake in the re-heated oven until cloud bread is lightly browned, about 30 minutes.

Low Carb Sesame Chicken

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520 Calories

36g Fat

45g Protein

4g Net Carbs

Serves 2

Coating and Chicken

1 egg

1 Tablespoon arrowroot powder

(or cornstarch)

1# chicken thighs

(cut into bite sized pieces)

Salt and pepper to taste

Sauce

2 T. Liquid Aminos

1 Tablespoon sesame seed oil

2 Tablespoons Sukrin Gold

1 Tablespoon vinegar

Ginger (1 cm cube)

1 clove garlic

2 Tablespoons sesame seeds

1/2 teaspoon cornstarch dissolved in 2 T. water

1-Combine egg with arrowroot powder

2-Whisk very well and add chicken.

3-Heat 1 T. toasted sesame seed oil in a large pan and add the chicken with the pieces not touching each other. You may have to use two skillets. Brown gently.

4-Cook about 10 minutes. While chicken is cooking make sauce by combining all sauce  ingredients and whisking well.

5- When all chicken is cooked, add the sauce to the pan and heat through, cooking for about 5 minutes.

6-When the sauce has thickened, add the chicken to a bed of cooked broccoli and serve with more sesame seeds.