Carmel Fat Bomb (low Carb)

Caramel fat bombs

Homemade Caramel Ingredients

• 1/3 cup grass fed butter

• 2/3 cup organic heavy cream

• 3 tbsp Brown Monk Fruit

• 1 pinch Kosher Salt

          1 tsp vanilla 

Remainder of Ingredients

• 4 oz cream cheese

• 1 stick grass fed butter

• 1/4 cup Monk Fruit or Swerve Sugar

• 3 tbsp coconut oil

• Candy Mold

• Sugar Free Chocolate

Instructions

Homemade Caramel

• Melt butter and Monk Fruit  in a saucepan on low heat.Once melted, cook 3-4 minutes, stirring occasionally, until golden brown. Watch carefully to avoid burning. 

• Add cream. Bring to boil. Reduce heat to gentle simmer. Simmer for 10-13 minutes continuing to stir occasionally, until the mixture is a carmel color and thick enough to coat the back of a spoon. 

• Remove from heat and whisk in vanilla and salt.

• Set aside.

Remainder of Mixture

• Beat cream cheese and butter with a mixer until fluffy.

• Add vanilla, Monk Fruit , homemade caramel, and coconut oil.

• Mix until well blended.

• Press mixture firmly into candy molds.

• Place in freezer for one hour.

• Pop out of molds. 

Chocolate and Salt Topping

• Melt chocolate down and drizzle over fat bombs.

• Freeze again for 10 minutes.

• Serve and enjoy!

          Keep in air tight container and refrigerate.

Nutrition

Calories: 229kcal | Carbohydrates: 1g | Protein: 1g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 64mg | Sodium: 168mg | Potassium: 33mg | Vitamin A: 15.1% | Calcium: 2.8% | Iron: 0.4%

Fat Head Pizza Crust

Fat Head Pizza Crust

INGREDIENTS:

• 1 1/2 cups shredded mozzarella
• 3/4 cup almond flour
• 2 tablespoons of cream cheese, cubed
• 1 egg
• garlic powder, onion powder, and mixed herbs for seasoning *see notes

INSTRUCTIONS:

1. Put Mozzarella and cream cheese in a medium bowl
2. Microwave for 1 min, stir and then another 30 sec, stir
3. Stir in egg and almond flour
4. Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency.
5. Poke rows of holes with a fork to avoid bubbles.
6. Put in 425-degree oven
7. After 8 minutes check the crust and poke holes if there are bubbles.
8. Add desired pizza toppings.
9. Continue cooking for a total of 12 to 14 minutes or until slightly brown and golden.
10. Enjoy!

Chocolate Chip Carmel Cookies

Carmel Salted Chocolate Chip Cookies 

INGREDIENTS

3 cups blanched almond flour 

1 tablespoon gelatin 

1 teaspoon baking soda

½ teaspoon sea salt

2 large eggs

1 teaspoon vanilla extract 

1 teaspoon caramel extract 

1 teaspoon liquid stevia 

               1/2 teaspoon maple flavor 

               1/2 cup water 

               1/2 cup granulated monk fruit or   

                sweetener of choice 

1/2 cup melted butter 

1 cup sugar-free chocolate chips

sea salt flakes 

INSTRUCTIONS

1 Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.

2 Combine the almond flour, gelatin, baking soda, and salt in a large mixing bowl.

3 Crack the eggs into a medium mixing bowl. Add the vanilla ,caramel, maple, liquid stevia, meted butter and whisk to combine. Add the sweetener in egg mixture, whisking as you pour.

4 Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.

5 Using a rubber spatula, fold the chocolate chips into the batter.

6 Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.

7 Sprinkle with sea salt flakes, and let cool for 10 minutes.

        

NOTE.  If you like a chewy cookie flatten them out with a wet spatula immediately after taken out of oven.

Net Carbs Per Cookie: 1.9g

Chocolate chip cookies

My favorite keto chocolate chip cookies 

Chocolate chip cookies (low carb)

INGREDIENTS

• 1 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 tablespoon konjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour*
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 10 1/2 tablespoons grass-fed butter, I use kerrygold
• 7-9 tablespoons sweetener (monk fruit )to taste 
• 3 tablespoons sugar free Carmel syrup 
• 1 egg
• 3 oz Lily's Sweets dark chocolate bar broken up (or chips)

Instructions

1. Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
   
2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and carmel flavor and continue to cream until light and fluffy.
   
3. Add egg, mixing until just incorporated. 
   
4. With your mixer on low, add flour mixture.
   
5. Fold in chocolate chips. 
   
6. Preheat oven to 350°F and line a baking tray with parchment paper 
   
7. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!). 
   
8. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo. 
9.  Allow the cookies to cool completely on the trays.
10.  Store in an airtight container for three to four days.  
    

Recipe Notes

Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated with Lily's dark chocolate or dark chocolate chips. But heads up that values can vary widely depending on what you use!

Nutrition Facts

Gluten Free, Low Carb & Keto Chocolate Chip Cookies

Amount Per Serving (1 3 1/2" cookie)

Calories 149

Calories from Fat 117

% Daily Value*

Total Fat 13g

20%

Saturated Fat 5g

25%

Cholesterol 27mg

9%

Sodium 180mg

8%

Potassium 21mg

1%

Total Carbohydrates 3g

1%

Dietary Fiber 1.5g

6%

Sugars 1g

Protein 2.2g

4%

Vitamin A

9.8%

Calcium

2%

Iron

2.3%

Almond pie crust

Almond pie crust

INGREDIENTS

• 2 1/2 cup Blanched almond flour

• 1/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)

• 1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)

• 1/4 cup Ghee (measured solid, then melted)

• 1 large Egg (or ~2 tbsp additional ghee)

• 1/2 tsp Vanilla extract (optional)

Click to convert between US & metric measurements:

Instructions 

1 Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.

2 In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.

3 Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)

4 Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
      5 Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.

6 Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)

NUTRITION INFORMATION PER SERVING

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories

180

Fat

17g

Protein

6g

Total Carbs

5g

Net Carbs

2g

Fiber

3g

Sugar

1g

Chocolate chip cookie dough fat bombs

Chocolate chip cookie dough fat bomb

Author: Liz

Recipe:

4 oz cream cheese softened

1 stick (1/2 cup) salted butter

1/2 cup creamy peanut butter or almond butter (the kind that’s only peanuts and salt) I make my own  peanut butter in minutes.

1/3 cup sweetener, I use monk fruit

Squirt of liquid stevia

1 tsp vanilla extract

4 oz Sugar Free chocolate chips

Directions:

1. Mix cream cheese,butter,peanut butter, sweetener and vanilla extract until mixed well.
2. Fold in chocolate chips
3. Refrigerate dough for 30 minutes
4. Scoop dough with small scoop ( I dip mine in water every 3 or 4 scoops)
5. Keep in airtight container in fridge.
6. Enjoy!

Simple homemade peanut butter (no sugar added)

Homemade creamy peanut butter

Author: Liz

Tired of paying for overpriced natural peanut butter?

Make your own....it’s so simple you’ll wonder why they charge so much for peanut butter. Best part is you can add whatever you want in it. I prefer to keep it simple just yummy peanuts. I use salted roasted peanuts from Costco but you can use any peanuts. 

Directions:

1. Preheat oven 350 degrees 

2. Place peanuts on a cookie sheet 

3. Roast peanuts for 5 min. You will notice the oils releasing from the peanuts. 

4. Let cool

5. Blend them in a blender until smooth. I scrape it down every minute takes about 4 minutes depending on your blender. I use Ninja.

.


6. Boom! You have peanut butter.....Enjoy!

Yummy low carb rolls

Rolls (Low Carb)

ingredients

1 Cup Mozzarella, shredded

1 oz Cream Cheese

1 Cup Almond Flour

1/4 Cup Ground Flax Seed

1 egg

1/2 Tsp Baking Soda

instructions

Preheat oven to 400

Line baking sheet with parchment, set aside

In a medium bowl, melt cream cheese and mozzarella together (microwave ~1 min)

Stir cheeses together until smooth, add egg and stir until combined

In separate bowl combine almond flour, ground flax seed and baking soda

Mix cheese and egg mixture into dry ingredients and stir until dough forms soft ball (it will be sticky)

Using wet hands, gently roll dough into 6 balls

Roll tops in sesame seeds if desired and place onto lined baking sheet

Bake for 10-12 minutes until golden brown

Let cool for 15 minutes

The macros are pretty fantastic, so you might want to make extra!

Calories: 219

Total Carbs: 5.6g

Fiber: 3.3g

NET Carbs: 2.3g

Protein: 10.7g

Fat: 18g

Snickerdoodle Cookies (Keto Friendly, Low Carb)

Snickerdoodle cookies (keto friendly, low carb)

INGREDIENTS

• 1 1/4 cup almond flour

        •   2 tablespoons coconut flour

        • 1/2 teaspoon Xanthan Gum

• 1/2 teaspoon baking soda

• 1  teaspoon Glucomannan powder

• 1/4 teaspoon kosher salt

• 1 stick butter at room temperature

• 2/3 cup monk fruit

• 1 1/2 teaspoon vanilla extract

                1/2 teaspoon liquid stevia

       • 1 egg

CINNAMON SUGAR

• 1 tablespoon monk fruit to every 1/2 teaspoon cinnamon, squirt of  liquid stevia

          

INSTRUCTIONS

1 Preheat oven to 375° and line a baking tray with parchment paper.

2 Add almond flour, coconut flour, xanthan gum,  baking soda, glucomannan powder and salt to a medium bowl. Whisk until thoroughly combined and set aside.

3 Cream butter and sweetener in a large bowl with an electric mixer until light and fluffy (about 3 minutes). Add in vanilla extract, liquid stevia and egg, mixing until just incorporated.

4 With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
      

        5 In separate bowl add monk fruit, cinnamon and liquid stevia. Use fingers to mix and sift until completely combined. Cinnamon sugar should be slightly damp.

         

        6    Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly.

7     Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. 

       8      Sprinkle left over cinnamon sugar over hot cookies. 

        9       Allow to cool for 10 minutes and enjoy! 
 

         10     Store in an airtight container for 3-5 days. Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away. 

 

Nutrition Facts

Snickerdoodle Cookies

Amount Per Serving (1 cookie)

Calories 68

Calories from Fat 59

% Daily Value*

Total Fat 6.5g

10%

Saturated Fat 2.7g

14%

Cholesterol 17mg

6%

Sodium 87mg

4%

Potassium 14mg

0%

Total Carbohydrates 1.5g

1%

Dietary Fiber 0.8g

3%

Sugars 0.25g

Protein 1.4g

3%

Vitamin A

2.5%

Calcium

1.25%

Iron

1.33%

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

Hot Wings (keto friendly, low carb)

Hot wings ( Low Carb, Keto friendly)

  Ingredients:

       3 pounds chicken wings

       1 cup Franks Hot sauce

       1/4 teaspoon Liquid Smoke 

        1/2 cup butter

       Heavy sprinkle Creole seasoning

       Sprinkle Sea salt

  Directions:

1. You can use chicken wings, legs or thighs.

2. Put chicken in bowl add hot sauce and liquid smoke.

3. Marinate for at least half hour add melted butter mix up.

4. Place on cooking rack/cookie sheet season with creole seasoning and a little salt.

5. Bake 395 degrees for 70 minutes depending on your oven.

6. Enjoy!

Keto friendly peanut butter cookies

Keto Peanut Butter Cookies

Author: Liz Jocson

It's a recipe for keto peanut butter cookies and it's low in carbs, grain-free, gluten-free, and sugar-free.

Ingredients:

• 1 cup sugar-free peanut butter

• 1/2 cup of softened butter

• 1 cup of monk fruit sweetener

    1 teaspoonLiquid Stevia  

• 1 egg

• 1 cup of almond flour

• 1 teaspoon of baking powder

• 1/2 teaspoon sea salt

    1/2 teaspoon Xanthon gum

    1   tablespoon  konjac powder (i.e.       glucomannan) 

                

Instructions:

1 Pre-heat oven to 350 degrees.

2 Using an electric mixer, beat well the peanut butter, butter, sugar-substitute, liquid stevia and egg.

3 To this batter add the almond flour and baking powder, Xanthon gum, konjac powder and salt. Stir the mixture until fully incorporated.

4 Drop a teaspoon amount of dough to form little balls and place on a parchment lined cookie sheet.

5 Once the dough balls are on the cookie sheet, flatten them with the tines of fork and to make a crisscross design or add a few sugar free chocolate chips on the top. My personal favorite.

6 Bake in a 350 degree oven until lightly brown around the edges about 9 min. 

7 Allow the cookies to cool before eating and storing.

8 Store leftovers in the refrigerator.

        9       Enjoy!

Nutrition Information: YIELD: 16 SERVING SIZE: 1 

Amount Per Serving: CALORIES: 152 TOTAL FAT: 13.3g SATURATED FAT: 4.7g CARBOHYDRATES: 3.8g FIBER: 1.1g Net carbohydrates 2.7g