Category Archives: Recipes

No Bake Lemon Blueberry Bars

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First of all, I want to credit the recipe that inspired me to make these. You can find the recipe for Strawberry Crumble Bars here.  They are great. I just changed the recipe to suit my tastes and the ingredients I happened to have on hand. Either recipe is  awesome; these bars are cool, rich, and creamy without being overly sweet.

Crust/Topping

2 cups almond flour

2tbsp granular erythritol

1/4 tsp stevia

4tbsp melted butter

1/2 cup chopped pecans

Filling

2cups heavy cream

1tsp liquid stevia

1cup powdered erythritol

8 ounces softened cream cheese

Juice of one lemon

11 ounces fresh blueberries sprinkled with 2 tbsp granular erythritol

Prepare an 11 x 13 inch pan with non-stick cooking spray and line the bottom of the pan with parchment paper. Mix the ingredients for the crust in a medium bowl. Press just over half of the mixture in the bottom of the pan, and save the rest.

Whip the heavy cream until stiff peaks form, and add sweeteners, lemon juice, and creamed cheese and mix well. Fold in blueberries. Spread filling in the pan, and top with remaining crust. Cover and freeze for about 3 hours, or until firm.

Store them in the freezer, but allow them to thaw about 45 minutes to 1 hour before serving.

Serves 18

Nutrition Facts

Calories 239.4

Total Fat 22.6 g

Total Carbohydrate 7.8 g

Dietary Fiber 2.6 g

net carbs 5.2

Sugars 3.5 g

Protein 4.6 g

 

 

Cheddar Biscuits

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Low Carb Cheddar Biscuits
These are a new and improved version of my biscuits.  They make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well. They also have lots of fat, so they keep you full for hours.

 

 

3 cups almond flour

1 tsp salt

1 tbs baking powder

8 ounces cream cheese, softened

1 stick of butter, melted

2 eggs, beaten

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray pan with non-stick spray.

Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit

Portion biscuits with an ice cream scoop. Bake for 23-25 minutes.

 

serves 12:

344 calories: 32 g fat: 7.3 g carbs: 3 g fiber: 4 NET carbs each

Cheesy Chicken and Spinach Casserole

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Cheesy Chicken and Spinach Casserole

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4 large chicken breasts, cooked and shredded

8 ounces softened cream cheese

3/4 cup mayonnaise

3/4 cup sour cream

8 ounces shredded pepper jack cheese

9 ounces chopped spinach, cooked and drained

1 package Knorr vegetable recipe mix

1/2 cup colby jack cheese

Preheat oven to 350 degrees. Mix all ingredients except the colby jack in a large mixing bowl. Place the mixture in a 9 X 13 pan sprayed with non-stick cooking oil. Top with colby jack cheese. Bake for 30 minutes.

Serves 12: 5 Net carbs per serving

 

 

 

Cauliflower Salad

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DSCF9513This was a very simple low carb side dish that was a big hit with my family. This makes a great replacement for potato salad. It’s also extremely easy to make. It won’t win the award for most photogenic, but it really is delicious.

 

Cauliflower Salad

1 head of cauliflower cut into florets

4-6 green onions, white and light green parts sliced

6 pieces of crisp bacon, crumbled

1 cup cheddar cheese

Dressing:

1 cup mayo

1 cup sour cream

1/3 cup powdered erythritol

8 drops EZ Sweetz (equivalent to 1/3 cup Splenda)

3/4 teaspoon salt

pepper to taste

Put all salad ingredients in a large bowl. Combine dressing in a separate bowl and add to salad. Mix to thoroughly coat all of the cauliflower. Cover and chill for 1-2 hours.

Serves 8: NET carbs 4.5 per serving

 

Meatball Reuben Casserole

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This is an inexpensive casserole that my family really loved. It’s also very easy and fast to make. It’s actually a recipe from Rachael Ray that I changed to make low carb. If you like reubens, you should definitely try this.

 

Her recipe can be found here. (She also has a video posted.)

 

These are the 3 changes I made to her recipe:

1. Replace the breadcrumbs with 1 tablespoon coconut flour.

2. Omit the barley.

3. Use sugar-free ketchup and sugar-free pickle relish to make the dressing.

Not only is this easy and delicious, but I’ve been reading lots of things about the benefits of eating fermented vegetables. Read this article if you are wondering why fermented vegetables are beneficial in your diet.

 

Low Carb Biscuits

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DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.

 

 

 

 

Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

2 tablespoons baking powder

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit

 

Chocolate Peanut Butter Bars

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Low Carb Chocolate Peanut Butter Bars

Peanut butter layer:

1 cup no sugar added peanut butter

1 cup powdered erythritol

12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)

1 tablespoon coconut flour

2 tablespoons softened butter

Topping:

2/3 cup sugar-free chocolate chips

2 tablespoons butter

2 tablespoons heavy cream

Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly. DSCF9182

Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.

Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.

Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.

Serves 16: 3.5 NET carbs each

Low Carb Chocolate Chip Cookies

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DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

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2 sticks softened butter

1/4 cup Just Like Sugar Brown

1/2 cup Just Like Sugar

3/4 cup granular erythritol

12 drops EZ Sweetz (1/2 cup Splenda equivalent)

1 room temperature egg

1 1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon saltDSCF9112

2/3 cup sugar-free chocolate chips (I use these.)

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie

 

Candied Pecans

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I was watching Food Network recently and I saw Trisha Yearwood making her uncle’s Sugared Pecans. They looked so good that I had to try to make a low carb version. I wasn’t really sure it would work, but it did. After they set they were crunchy and sweet. I substituted erythritol for the sugar, and it did stick. Yeah!

Here’s the recipe: Sugared Pecans

I substituted 1 cup of erythritol and 12-18 drops of EZ Sweetz (1/2 to 3/4 cup equivalent of Splenda). I like them on the sweeter end, but my husband liked them less sweet. Also, my husband suggested lightly salting them at the end, and/or mixing them with a few salty peanuts. I must admit he had a point. The salty and sweet were awesome together. Otherwise, I followed all of her other directions. These are an awesome low carb snack!

NET carbs are only 1 per 1/4 cup serving. (NET carbs means minus fiber and erythritol.)

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