Low Carb Bread

Low Carb Bread


Low Carb Almond Bread Recipe 

3.5 cups Almond flour 
1/4 cup melted butter 
3 eggs 
1 tsp. baking soda
1/4 tsp. salt 
1 cup greek yogurt 
1 tsp of swerve
1 tsp of Apple Cider Vinegar
Poppy seeds (optional)
Sesame seeds (optional)

Mix well. 

Spray pan with baking spray. Put into loaf pan, bake at 350 degrees for 45 minutes. 

Peanut Chocolate Toffee LCHF

Ingredients

1 cup of Butter

1 cup of Swerve

1 teasp of Vanilla Extract

2 1/4 cup of Roasted Sea Salt Peanuts

1 Bag of Lilly's Stevia sweetened chocolate chips


Line parchment paper in a 9 x 13 pan

Spread 2 cups of roasted sea salt peanuts on top of parchment paper

In a medium size pan add butter, swerve and vanilla, stir over medium heat until butter has melted. Let it come to a simmer.

Simmer for 7 to 8 minutes stirring occasionally.

Watch carefully so it does not burn.  The mixture turns darker and still a little separated. When the mixture turns the color of caramel and it flows from the spoon, pour over peanuts.

Use an offset spatula to spread mix over peanuts.

Pour the bag of Lilly's chocolate chips over mixture let set for 2 to 3 minutes to let chips melt.

Using an offset spatula spread chocolate evenly over the layer of toffee.

Chop the remaining 1/4 peanuts and sprinkle over the top of melted chocolate.

Let set for 2 hours until cooled.  Then set in refrigerator until firmly set.  Then break into bark and serve.

Keto Key Lime Pie

Keto Key Lime Pie

Crust

1 1/4 cup of blanched almond flour

4 tablespoons of grass fed butter softened

1/2 cup of confectionate Swerve or Pyure

1/4 cup of unsweetened shredded cocout

Pie Filling

1 8 oz package of full fat cream cheese

1 cup of Swerve or Pyure (Confectionate)

4 tablespoons of soft butter

3 tablespoons of sour cream

1 cup of heavy whipping cream

1 teasp of Vanilla 

Lime juice of 1 large lime

Color Nature food colors by McCormick I used a sprinkle of yellow and blue to make it green (optional).

1 teasp of grated lime peel (Optional)

Whip Cream Icing

1 cup of  heavy whipping cream

1/2 cup of sweetener of of your choice

1 teasp of vanilla

Preheat oven to 350 degrees.  Grease pie pan with coconut oil.  In a medium size bowl mix all the crust ingredients and with a fork mix until crumbly.  If too dry add another tablespoon of soft butter for right consistency. Pour loose crumbles into greased pie pan and start pressing into pan all the way up the sides of pie pan.  Make sure it is not to thick keep pressing and working with flour mixture until it looks  like a pie crust all smooth out and pressed firmly.  Put in oven and cook approximately 12 to 15 minutes until lightly brown. Set aside and let cool.

In a large mixing bowl add full fat cream cheese, butter, sour cream and whipping cream until smooth and creamy.  Add  sweetener, vanilla, lime juice and mix well until nice and creamy add your Nature color at this time if you choose.

Once mixed well pour mixture into cool pie crust.  Put in refrigerator for about 4 plus hours until nice and firm.

To make your whip cream icing,  put 1 cup of hwc and vanilla and mix on high until creamy and fluffy slowly add your sweetener.  Before serving put your whip cream icing on top of your key lime pie.  Sprinkle grated lime peel on top of pie and icing put a wedge of lime in the middle for garnish if you like.

Coconut/Lime Soup

Coconut/Lime Soup

Ingredients:

• 1 lb. of organic chicken cubed
• 2-3 Tbs. Lime
• 2 cans of coconut milk
• 2 cans or 1 quart of chicken bone broth I use my homemade broth
• 1 stalk of lemon grass -cut, peeled & smashed or a few drops of lemongrass essential oil
• 2 Tbs of Red Curry (optional)
• juice of 2 limes or 2 Tbs. of lime juice
• 2-3 Tbs. fish sauce
• 1 in. piece of ginger minced or sliced or 1 tsp. ginger powder
• 1 sm pkg of mushrooms thinly sliced or 1 can of organic mushrooms
• sea salt to taste
• fresh chopped cilantro (for garnish)
• scallion (optional for garnish)
• cayenne powder to taste (optional) leave out for AIP

Directions:

• Heat pan over medium heat. Add in Lime and chicken and sauté for to 2 to 3 minutes. Salt slightly
• In a pot, bring coconut milk and chicken bone broth to a simmer over medium heat. Whisk to break up milk.
• Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional)  and lemon grass.
• Lower heat & simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes.
• Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over cauliflower “rice”.

*To slice the mushrooms thin, you can use a mandoline slicer like this.

*Lemongrass: First, peel the outer layers (they look like corn husks). Then with the back of your knife or a rolling pin, smash the lemongrass.  Then, cut into quarters.

*If you want it more nutrient dense, throw in a handful of spinach or some frozen broccoli.

Stuffing Paleo/low carb high fat

Paleo Stuffing

Ingredients

 36121824 servings

USMetric

Cornbread

• ½ cup coconut flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 6 eggs
• ½ cup melted coconut oil

Paleo stuffing

• 1 lb ground sausages or bacon
• 2 cups chopped celery stalks
• ½ cup chopped yellow onions
• 2 cups sliced mushrooms
• 1¼ cups chicken broth or more if you like a mushy stuffing
• 1½ teaspoons poultry seasoning
• 1 teaspoon of sage

Instructions

Cornbread

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, sift together the dry ingredients.
3. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
4. Grease a small bread pan and fill about ⅔ of the way full with batter.
5. Bake for 40-50 minutes, or until a toothpick comes out clean. Allow cornbread to cool before crumbling for the stuffing. It can be made ahead, and even frozen.

Paleo stuffing

1. Preheat the oven to 325°F (165°C).
2. Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble the sausage and set aside to cool.
3. In a large bowl combine cooled sausage mixture with crumbled cornbread, chicken broth, poultry seasoning, and sage.
4. Mix well and transfer to a 9 × 12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.

Tip!

For a denser, less eggy cornbread, go ahead and substitute 3 of the 6 eggs with 1/3 cup of coconut milk. Yowsa! Who knew stuffing could be low-carb?

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

Low Carb Pizza Crust

Low Carb Pizza Crust

3 cups of Mozarella Shredded Cheese
1 whole egg
2 tablespoons of Coconut Flour

Heat oven to 350 degrees

Melt cheese in Microwave for about 2 minutes.  stir add coconut flour and egg.  Mix well until a soft doughy consistency.  Spray 2 pieces of Parchment paper with spray oil put dough onto bottom parchment paper and knead to mix well and press out into a pizza dough shape.  Add second parchment paper to top of dough and with a rolling pin roll out into a 1/4 to 1/8 inch dough......

Just remove top parchment paper and slide dough with parchment paper onto a cookie sheet or pizza pan....bake for about 10 to 12 minutes until lightly brown all over.  Remove from oven then put your favorite pizza toppings on....put back in over until cheese is bubbly...

Enjoy

approximately 4.7 carbs per slice....

BarBQue Sauce....The best tasting!

The Worlds Best Barbeque Sauce 

Makes 2 cups

Bar B Que Low Carb Pizza

1 Tbsp grass-fed butter or coconut oil

1 cup sweet onion, diced small

1 Tbsp coconut amino sauce

3-4 cloves of garlic, minced

1 tsp cumin

1 tsp dry mustard powder

1 tsp oregano

1 tsp basil

1 tsp chipotle chili powder

1 Tbsp chili powder

1 can (6 oz) tomato paste

1 1/2 cups homemade chicken stock (or beef or vegetable)

2 Tbsp apple cider vinegar or coconut vinegar

1/2-1 tsp stevia powder (or sweetener of choice)

Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent. Add all remaining ingredients and bring to a boil. You can serve it just like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out even more delicious.

I have used this sauce on every cut of pork, beef and chicken that I can think of. It is a great marinade, basting sauce, oven baking glaze and dipping sauce. If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.

If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.

This keeps for 3 weeks in the fridge, and also freezes very well. If you eat as much meat as we do, it won’t last you that long

Low Carb Pizza Crust

3 cups of Mozarella Shredded Cheese
1 whole egg
2 tablespoons of Coconut Flour

Heat oven to 350 degrees

Melt cheese in Microwave for about 2 minutes.  stir add coconut flour and egg.  Mix well until a soft doughy consistency.  Spray 2 pieces of Parchment paper with spray oil put dough onto bottom parchment paper and knead to mix well and press out into a pizza dough shape.  Add second parchment paper to top of dough and with a rolling pin roll out into a 1/4 to 1/8 inch dough......

Just remove top parchment paper and slide dough with parchment paper onto a cookie sheet or pizza pan....bake for about 10 to 12 minutes until lightly brown all over.  Remove from oven then put your favorite pizza toppings on....put back in over until cheese is bubbly...

Enjoy

approximately 4.7 carbs per slice....