Avocado Bacon Egg Wrap

Avocado Bacon Egg Wrap

2 Eggs soft boiled about 3 minutes (yolk slightly runny)

4 slices of Nitrate Free Bacon

1 large Avocado

Sea Salt and Pepper to your liking

Put eggs on to boil in saucepan covered with water.  Boil approx 3 minutes turn off heat and rinse eggs under cool water.

Cut Avocado in half, take seed out and peel off black peel

Peel egg shells off of eggs.

Salt and pepper avocado place peeled whole egg in avocado hole (after seed pit removed)

Now wrap bacon around avocado.  For large avocados usually 2 slices of bacon.

Place wrapped avocado egg in skillet and fry bacon until brown and crunchy rotating avocado on all sides.

The egg will finish cooking in skillet.

Now enjoy!

370 calories, 31 grams of fat, 12.5 grams of carbs, 9.6 grams of fiber, 13.6 grams of protein

Net carbs 2.9 carbs

Congo Bars

Congo Bars

Ingredients:

2 cups Sunkrin Brown Sugar

2/3 Cup Salted Butter (Softened)

3 eggs 

2 1/2 cup of Almond Flour

2 1/4 tsp baking powder
1/4 teasp of Sea Salt

1/2 tsp vanilla

1 1/2  cup of Lilly;s Stevia Chocolate Chips

Directions:

 Pre-heat oven to 325 degrees. Cream butter and Sunkrin Brown Sugar in a large bowl.  Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup of Almond Flour.  Fold in chocolate chips.  Grease a 12x14 pan (13x9 will work too) and lightly dust with flour.  Press dough into pan with flour on your hands.  Bank for 25 to 35 minutes or until lightly browned.  Oven temps will vary.  Test with a tooth pick.  The dough should be soft in the center.  Allow bars to cool and then enjoy.

Keto-Adapted Bread

Keto-Adapted Bread

by Maria Emmerich

Ingredients

12 eggs, separated

1/2 cup Jay Robb unflavored egg white protein (or 3/4 to 1 cup whey protein)

1/2 tsp onion powder (optional)
1/4 tsp of Cream of Tarter

Instructions

Preheat the oven to 325 degrees F

Separate to eggs (save the yolks), and whip the whites for a few minutes, add cream of tarter and beat until Very stiff (I use a stand mixer on high for a few minutes).Add

Gently mix the protein powder into the whites.

Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).

Grease a bread pan with coconut oil spray and fill with "dough".
Keep bread from falling turn pan on its side and finish cooking the last 5 minutes like this.

Bake for 35 to40 minutes or until golden brown.

Let completely cool  in oven with oven door cracked open for an hour before cutting or the bread will fall.  Cut into slices.

I keep this bread in the freezer at all times to make sandwiches.

OPTION: Make bread into 18 buns on a greased cookie sheet.Some protein powders require longer.

Notes

Nutritional Comparison (per serving)

Traditional Bread = 80 calories, 2 g fat, 2 g protein, 24.5 carbs, 1 g fiber

Keto Adapted Bread _ 49 calories, 2.9 gfat, 5.2g protein, 0.5 g carb, trace fiber (53.5% fat, 42.5 protein, 4% carbs)

Keto Ice Cream

Keto Vanilla or Chocolate Ice Cream

1 Cup Swerve Confectioners style sweetener or equivalent amount of liquid or powdered sweetener.

1 Tablespoon of Vanilla Extract

5 Large egg yolks

1/2 cup of Coconut Oil (Dairy Sensitive) or 1 stick of unsalted butter

2 Cups of Coconut Cream (Dairy Sensitive) or Heavy Whipping Cream

Chocolate Ice Cream
All the above and add 3 Tablespoons of cocoa powder
1/2 cup of Lilly's Chocolate Stevia Chips
1/2 cup of chopped Pecans (optional)

Instruction:

To make curd:

Place the sweetener, vanilla and eggs in a medium sized heavy bottomed saucepan and whisk to combine.  Add the butter and set over medium heat.

Once butter or coconut oil is melted, whisk constantly until the mixture thickens and thickly coats the back of the spoon, about 10 minutes,.  Do not allow mixture to come to a boil.

To make the ice cream mixture

In a blender add 2 cups of cream and add cooled curd and puree until a smooth mixture.  Pour the smooth puree into a ice cream maker.  It will be like a soft serve ice cream.

If you do not have a ice cream maker you can pour into popsicle molds or a bowl to make ice cream to scoop out.  Store covered up to 1 month in freezer.  It will be very hard when set up in freezer take it out prior to serving to soften it up some....

1/2 cup per serving

212 Calories, fat 22.7 g, protein 2g, carbs 0.4 g and fiber 0

Cheese Cake Crust Chocolate or Plain

Cheese Cake Crust Chocolate

1 cup of Blanched Almond Flour

3 Tablespoons of Cocoa powder

1/2 cup of Swerve confectionate

3 to 4  tablespoons of melted Grass fed Butter

Sprinkle of Sea Salt

Preheat oven to 325 degrees F.  Mix all dry ingredients in a med size bowl.  Add melted butter.  Stir and mash in with a fork until dry mixture becomes coated and wet.

Then press into your spring board cheese cake pan.  I put parchment paper in the bottom of mine sprayed with coconut oil it helps the paper to keep from sliding all around while you are pressing and it out thruout the pan.  

Bake for approximately 10 to 12 minutes.  Pour your cheese cake mixture over the top of crust and bake according to your cheese cake recipe.  

For a Plain Crust

1 1/4 cup of Blanched Almond Flour

1/2 cup of Swerve confectionate

3 to 4 tablespoons of melted Grass fed Butter

Sprinkle of Sea Salt

Preheat oven to 325 degrees F.  Mix all dry ingredients in a med size bowl.  Add melted butter.  Stir and mash in with a fork until dry mixture becomes coated and wet.

Then press into your spring board cheese cake pan.  I put parchment paper in the bottom of mine sprayed with coconut oil it helps the paper to keep from sliding all around while you are pressing and it out thruout the pan.  

Bake for approximately 10 to 12 minutes.  Pour your cheese cake mixture over the top of crust and bake according to your cheese cake recipe.  

Sugar Cookies Low Carb

Sugar Cookies Low Carb

INGREDIENTS

5 oz Butter, softened

1 Cup Swerve or Pyure

2 tsp baking powder

1 tsp xanthan gum

1/4 tsp sea salt

1 tsp vanilla extract

1 Tbsp Almond Milk

1 whole egg

2 cups of Almond Flour

3 Tbsp coconut flour

1 Tbsp konjac flour/glucomannan powder

INSTRUCTIONS

Place the softened butter, sweetner, baking powder, xanthan gum and sea salt in a mixing bowl and cream together with a hand or stand mixer until light and fluffy.  Add the vanilla, almond milk, and egg.  Mix well until completely combined.

In a separate bowl place the almond flour, coconut flour, konjac flour, mix well.

Add half of the flours into the butter mixture with the mixer, then add the rest of the flour with a spatula until it is completely incorporated into the dough.   Wrap the dough in plastic wrap or place in a Ziploc bag and put in the fridge for at least two hours to become firm.

Take the dough out of the fridge and carefully roll out to 1/8" - 1/4" thick using a little almond flour to stop it from sticking to the work surface or the rolling pin.

Use the cutter of your choice to cut out the dough.  Place the cookies on a baking sheet 1" apart.

Bake in the center of the oven at 350 Degrees F for 10 - 12 minutes - until they are just starting to brown a little.

Remove fro the oven & Leave on the tray until they are firmed up enough to move without breaking.  Using a flat spatula, move the cookies CAREFULLY onto a cooling rack to cool completely.

Chocolate Drizzle

Chocolate Drizzle

Ingredients

5 Tablespoons          Coconut Oil

2 Tablespoons          Unsweetened Hershey's Cocoa Powder

4 Oz                          Lilly's Chocolate Stevia Chips

1/3 Cup                    Confectionate Sweetener (I use Swerve or Pyure)

Instructions:

Melt Coconut Oil in a saucepan.  (Double Boiler works great if you have One)

Add Cocoa powder and Lilly's Chocolate Chips and Confectionate Swerve or Pyure)

Mix and remove from heat once melted and liquidfied.

Drizzle over cake, cookies fruit use your imagination.