GREEN CHILE CHICKEN ENCHILADA CASSEROLE

2 lbs of Shredded Chicken Breast Cooked (Optional Canned Chicken Breast)

6 - 8 Corn Tortillas

1  10 oz can of Green Chile Enchilada sauce 

1 small onion diced

2 ozs of Light Cream Cheese

2 cups of light Shredded Mexican Mixed cheese

1/2 cup of Almond Milk

2 Tablespoons of Butter or Coconut oil

1 1/2 cup of Chicken Broth (use from fresh-cooked chicken) or if using canned chicken use store bought chicken broth

Spray oil in a pan or a little coconut oil

Green onions chopped 1/4 cup for garnish or to your liking

Cilantro for Garnish

Enchilada Sauce

Place butter or coconut oil in the skillet, place onions, and saute until semi tender add light cream cheese, almond milk, and green chile enchilada sauce and broth from cooked chicken or boxed broth. Simmer on med. heat until slightly thickens up.  Turn off heat.  Set aside. You can add chopped chile peppers or season with some red peppers if you like spicy this is optional.  We like spicy foods.

Preheat oven to 350 degrees spray with non-stick oil a 8 x 8 pan

Pre-cook Chicken Breast, place in pot,  cover in water, add seasonings like salt, garlic, onion powder, and black pepper Once cooked take it out of the broth and shred it into pieces. Save broth

or use 2 large cans of chicken breast.

Place corn tortilla in bottom of the pan I used two then took the 3rd one cut in half and filled in the area with the rest of corn tortilla.

Layered chicken next

Then layer with enchilada sauce

Sprinkle cheese, green onions

Place the second layer of corn tortillas, chicken, enchilada sauce, cheese then green onions.  

Place in oven and cook until bubbly about 20 to 25 min.

Take out of oven sprinkle with chopped cilantro and more green onions if you like.

Let cook for about 5 minutes serve with light sour cream, sliced avocado, and salsa if you like.

Also to complete your meal serve with a side salad or Spanish-style cauliflower rice.

Low Carb Raspberry Swirl No Bake Cheesecake

Low Carb Raspberry Swirl No Bake Cheesecake

For the crust

• 3/4 cup super fine almond flour
• 4 Tablespoons swerve granulated sweetener
• 3 Tablespoons of Cocoa powder
• 1/2 teaspoon baking powder
• pinch of salt
• 1 teaspoon vanilla extract
• 3 Tablespoons butter

For the filling

• 2/3 cup swerve confectioner sweetener
• 1  tablespoon of unflavored grass fed beef gelatin
• 1 cup boiling water
• 3 8-ounce packages cream cheese
• 3/4 cup sour cream
• 1 Tablespoon lemon juice
• 1 Tablespoon vanilla extract
• 2 teaspoons lemon zest

For the raspberry swirl

• 3 Tablespoons swerve confectioner sweetener
• 1/4 teaspoon xanthan gum
• 2 Tablespoons water
• 1 Tablespoon lemon juice
• 3/4 cup frozen raspberries

For the crust

1. Preheat oven to 350º Fahrenheit. Line a 9″ round springform pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, swerve sweetener, baking powder and the pinch of salt.
3. Stir in the vanilla extract. Cut in the butter using a pastry blender or a whisk. Transfer mixture into the prepared springform pan and press to form an even layer on the bottom of the pan. Do not cover the sides of the pan.
4. Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and allow to cool.

For the filling

1. In a small bowl, whisk together the swerve and the unflavored gelatin. Whisk in 1 cup of boiling water and continue whisking until gelatin is completely dissolved.
2. In a large bowl, beat cream cheese and sour cream until soft and fluffy. Beat in the lemon juice, vanilla extract, and lemon zest.
3. Gradually beat in the gelatin mixture. Refrigerate about 45 minutes or until thickened, stirring 2 or three times during this time.

For the raspberry swirl

1. In a small saucepan, whisk the stevia erythritol blend and the xanthan gum together. Gradually whisk in the water and the lemon juice. Stir in raspberries. Place mixture over medium-low heat, whisking frequently. When mixture just reaches a simmer, remove from heat and allow to cool before assembling the cake.

To assemble

1. Pour half of the cream cheese mixture over the crust in the springform pan. Spoon half of the raspberry mixture over it and swirl gently using a butter knife. Pour remaining cream cheese over the raspberry swirls. Spoon the rest of the raspberry mixture on top and swirl with a butter knife. Cover the springform pan and refrigerate overnight.

Nutritional Facts

• Calories- 368
• Total Fat-35g
• Total Carbs-7g
• Dietary Fiber-2g
• Protein-7g
• Net carbs- 5g

Avocado Cilantro Lime Jalapeno Dressing

Avocado Cilantro Lime Jalapeno Dressing

Ingredients

• ½ large avocado
• 1 lime juiced
• ½ cup cilantro
• 1 large jalapeno deseeded
• 1/2 cup of chopped onion
• 1/2 cup of chopped bell peppers
• 1/2 cup of chopped tomato
• ½ tbsp avocado oil
• 1 ½ tsp garlic paste or 1 clove
• 1/2 cup of Mayonaise
• ½ cup water or chicken broth
• 1/4 teasp of cummins
• ¼ tsp or sea salt
• ground pepper to your liking

Instructions

1. Place all ingredients in a large glass mason jar
2. Using a hand blender, completely mix everything together until smooth and pourable

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Low Carb Cake  

Ingredients

• 3 cups Almond Meal
• 1/3 Cup of Coconut Flour
• 3/4 Cup of Cocoa Powder
• 1 1/2 Cup of Swerve Sweetener
• 1 Tsp of Salt
• 1 Tsp of Xantham Gum
• 1 1/2 Tsp of Baking Powder
• 1 Tsp of Baking Soda

Mix all dry Ingredient

• 3/4 Cup of Mayonnaise
• 5 Eggs
• 1 Tsp Vanilla
• 1 Cup of Water/Almond Milk or more if the batter is too thick

Mix with dry Ingredients

1. Preheat oven to 350*. Divide batter between 2 greased (not floured!) 9-inch cake pans. I put parchment paper in the bottom of the pan. Bake for about 25 minutes or until an inserted toothpick comes out clean. Invert onto cooling racks and cool completely.

1. LCHF Chocolate Whipped Cream Cheese Frosting

Chocolate Cream Cheese Frosting

(this will frost one layer so double the recipe if you want frosting inside as well as on top)

• 8 oz cream cheese, softened
• 1/2 Cup of cocoa powder
• 40-ish drops liquid stevia as desired or 3/4 cup of Confectionate Swerve
• 1/4 cup of milk or cream as needed to get the right texture
• Berries for garnish, if desired.

Low Carb Whipped Chocolate Cream - Cream Cheese Frosting 

PRINT

Ingredients

• 3 Tablespoons unsweetened cocoa powder
• 1 1/2 cups heavy whipping cream or heavy cream cold
• 1 8 ounce package cream cheese, cold (I only use Philadelphia Cream Cheese for this recipe)
• 1 cup Swerve confectioners or 3/4 cup if you prefer it less sweet
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Put the rest of the cream in the refrigerator to stay cold while you move on to the next step.
2. Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness. (Update 9-9-18: Don't over beat at this step. Just mix until fully combined. If you over beat, the mixture will become too loose. Don't worry about checking for grittiness. When you add the cream, the sugar crystals will dissolve.)
3. Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
4. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

LCHF Peanut Butter Glaze/Drizzle

LCHF Peanut Butter Glaze/Drizzle

• 1/2 cup smooth peanut butter (I use Justins Creamy Peanut Butter)
• 1/2 cup heavy whipping cream
• 2 Tbsp Yacon Syrup
• 1/4 cup light brown sugar (packed)

Put all ingredients into a medium pan over medium heat and stir until well combined and made into a sauce.

Lemon Blueberry Bundt Cake Low Carb

Lemon Blueberry Bundt Cake Low Carb

Ingredients:

1/2 cup of Butter

8 ounces of cream cheese

1 1/2 cup of Swerve or low carb sweetener

6 eggs

1/2 cup of fresh squeezed lemon juice

2 teaspoons of Vanilla extract

3 cups of Almond Flour

1/3 cup of coconut flour

1/2 tsp salt

2 teaspoons of Baking powder

2 cups of blueberries

1/2 cup of almond/coconut milk

Glaze

1/3 cup of powdered Swerve Sweetener

Fresh lemon juice from 1 lemon

Instructions:

Preheat oven to 325F and grease a bundt pan very well..

Cream together the butter, cream cheese, and sweetener.

blend in the eggs and then the vanilla extract and 1/2 cup of almond/coconut milk.

.

In a separate bowl, combine the almond flour, coconut flour, baking powder and salt

Slowly stir in the flour mix into the egg mixture.

Batter will be a little on the thick side. If you feel to thick add a little more coconut/almond milk.

In well greased bundt cake pan add 1/2 of batter then sprinkle blueberries on top of batter spoon rest of batter on top of blueberries and put the remainder blueberries on top of batter gently pressing them in to mixture.

Bake for 45 to 50 minutes.  Let cake cool for 30 minutes in pan then flip out onto wire rack to cool completely.

.  

For glaze, whisk together the powdered Swerve and lemon juice until smooth.  If too think, add a bit more powdered swerve.  If too thick, add a bit more liquid (water or lemon juice)

Drizzle glaze over the cooled cake.

Recipe Notes:

Serves 12.  Each serving has approx 317 calories per slice and a total of 9 carb with 4 g of fiber, Total Net Carbs 5

Husband Approved Dry Rub

Husband Approved Dry Rub  PRINT

A dry rub that makes chicken, ribs or your favorite cuts of meat taste phenomenal.

 Course Spices/Rub

 Prep Time 5 minutes

 Total Time 5 minutes

 Servings 1 serving

 Author Tommy

Ingredients

• 1/3 cup packed light or Swerve dark brown sugar
• 1 1/2 tsp salt
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 1/2 tsp chipotle powder
• 1 1/2 tsp garlic powder
• 1 1/2 tsp black pepper

Instructions

1. Measure all ingredients into a small mixing bowl and thoroughly mix to fully incorporate spices. Rub on all sides of your favorite cut of meat.

Recipe Notes

*Please use as many organic ingredients as possible.* Recipe makes enough rub for 1 full rack of ribs, 1 large piece of meat or 6-10 chicken pieces.

Low Carb Italian Cream Cake

Low Carb Italian Cream Cake

Classic Italian Cream Cake goes low carb and Keto.  This rich layer cake is truly special dessert recipe, and it is so worth the time and effort.

Prep Time:         45 minutes

Cook Time:        45 minutes

Total Time          1 hour and 30 minutes

Servings:             16

Calories               335

Ingredients

Cake

• 1 cup of unsalted butter
• 1 cup of Swerve Sweetener
• 1 cup of sour cream
• 5 large eggs room temperature
• 2 teasp. of vanilla extract
• 2 cups Almond Flour
• 1 cup of  unsweetened shredded coconut
• 3/4 cups of chopped pecans
• 1/4 cup of coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp of xantham gum

Frosting

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter
• 1 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream room temperature

Garnish

• 2 tbsp shredded coconut lightly toasted
• 2 tbsp chopped pecans lightly toasted

Instructions

Cake

1. Preheat the oven to 325F and grease two 8 or 9 inch pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they look better).  Line the pans with parchment paper and grease the paper.
2. In a large bowl, beat the butter with the sweetener until well combined.  Beat in the eggs one at a time, mixing well after each addition.  Beat in sour cream and vanilla extract.
3. In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, salt and xantham gum.  Beat into the butter mixture until just combined.
4. Divide the batter evenly among the prepared pans and spread to the edges.  Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.
5. Remove and let cool in the pans, then flip our onto a wire rack to cool completely.  Remove the parchment from the layers if it comes out with them.

Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth.  Beat in the sweetener and vanilla extract until well combined.
2. Slowly add the heavy whipping cream until a spreadable consistency is achieved.

To Assemble

1. Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting.  Add the next layer and frost the top and the sides.
2. Sprinkle the top with the toasted coconut and pecans.  Refrigerate at least half an hour to let set.

**Please note for picture in cake I toasted about 1/2 cup of shredded coconut and 1/2 cup of chopped pecans.

Nutrition Facts:  Calories 335, Fat grams 30.1, Carbohydrates 5.7g, Fiber 2.4g, Protein 5.8g

Mexican Cornbread Casserole Taco Pie

Mexican Cornbread Casserole Taco Pie (low carb)

This easy low carb Mexican cornbread casserole taco Pie features seasoned lean ground beef baked into a Gluten-free “cornbread” base. Serve with your favorite taco toppings for a great meal the whole family will enjoy.

 CourseMain Course

 CuisineMexican

 Keywordmexican cornbread casserole

 Prep Time15 minutes

 Cook Time35 minutes

 Total Time45 minutes

 Servings8

 Calories436kcal

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Ingredients

Ground Beef Taco Meat

• 1 pound lean ground beef
• 2 tbsp homemade taco seasoning
• 2 tbsp tomato paste
• 1/2 cup beef broth
• salt and pepper to taste
• 1 cup cheddar cheese (divided use)

"Cornbread" Base

• 1 cups Part Skim Mozzarella Cheese, shredded (cheddar, Monterey Jack or pepper Jack)
• 2 cups almond flour
• 2 ounces cream cheese (softened in microwave)
• 3 large eggs
• 1 tbsp baking powder
• 1/4 tsp Amoretti Sweet Corn Extract (OPTIONAL)

Instructions

Ground Beef Taco Meat

• In a cold pan, set over medium heat, break up and cook the ground beef until very fine. Add the taco seasoning, tomato paste, and beef broth, cooking until much of the liquid is absorbed. Taste and adjust seasonings per your liking and allow to cool a little. Mix half of the cheddar cheese into the meat.

"Cornbread" Base

• Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.
• Place the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor. Process until a thick batter forms. 

Method:

• Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan. 
• Top the batter with the taco meat and bake for 35-40 minutes. Add the remaining cheddar cheese and return to the oven until melted.
• Let the taco bake cool for 5-10 minutes before serving. 
• Serve with sour cream, salsa, guacamole, tomatoes, cilantro or black olives. Serve with a crisp salad. Serves 8.

Notes

A reader left a comment on how he converted this recipe to coconut flour. He subbed 2/3 cup coconut flour for the almond flour and increased the number of eggs to five.

Nutrition Facts

Mexican Cornbread Casserole Taco Pie (low carb)

Amount Per Serving

Calories 436Calories from Fat 270

% Daily Value*

Fat 30g46%

Carbohydrates 8g3%

Fiber 3g13%

Protein 31g62%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 436kcal | Carbohydrates: 8g | Protein: 31g | Fat: 30g | Fiber: 3g