Gabby’s Sloppy Joes

Servings: 

Ingredients

1 Tablespoon olive oil
1 lb. ground beef, 85% lean
½ yellow onion, diced
3 cloves garlic, minced
8 oz. can tomato sauce
2 tablespoons ketchup
1 tablespoon packed brown sweetener
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons hot sauce, optional*
½ teaspoon kosher salt
¼ teaspoon pepper

Steps

Add the oil to a large nonstick skillet over high heat.
Add the beef but don’t break it apart yet. Allow a dark brown crust to develop on the bottom of the meat, about 4 minutes. This gives it a hamburger-like texture.
Flip the beef and allow a crust to develop on the reverse side.
Once browned, reduce heat to medium-high.
Add the onions and break the beef apart. Allow the beef to finish cooking through.
Drain any excess grease if necessary.
Add the garlic and cook for 1 minute.
Add all remaining ingredients and stir until heated through and thickened slightly. Don't let the sauce reduce too much, especially if you're going to reheat leftovers.
Serving suggestion: Spread butter over the top and bottom of your burger buns and toast them on a griddle or large skillet prior to serving. This adds nice flavor/texture and prevents the buns from becoming soggy.
Serve on buns and top with cheese if desired.

Keto peanut butter candy

Ingredients

1 cube butter softened
4 Oz cream cheese
1 cup peanut butter
1 cup powdered sweetener ( monk fruit)
1/4 teaspoon salt
2 packages Sugar free chocolate

Steps

Cream together butter, peanut butter and cream cheese.
Add sweetener and salt mix until creamy
Put in silicone molds
Freeze overnight
Dip in tempered sugar free chocolate
Let set up
Enjoy!

Cream brûlée

Ingredients

Creme:
6 egg yolks
5 tbsp Swerve or Monk fruit Sweetener
2 cups heavy cream
1 tsp vanilla extract
3 tablespoons sugar free Carmel syrup 
1/4 tsp salt
Topping:
4 tsp Swerve or monk fruit sweetener 

Steps

Preheat oven to 325°F. Place 4 ramekins in a large roasting pan. Bring a pot of water to a boil.
Place heavy cream and 1 tbsp of the sweetener in a saucepan. Bring to a boil and immediately remove from heat.
Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.
In a bowl, combine egg yolks and 4 tbsp sweeteners, syrup, vanilla and salt. Whisk until the ingredients have been incorporated.
Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.
Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins. The water makes the cream cook gently and evenly for a creamy and smooth result.
Bake for 30-40 minutes, until the tops are set, but still wiggly.
Remove the ramekins from the baking dish and let cool to room temperature.
Cover each ramekin and refrigerate.
Sprinkle 1 tsp of sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.

Crack chicken

Ingredients

2 lb boneless skinless chicken breasts
2 (8-oz) packages cream cheese
1 (1-oz) package Ranch Seasoning and Salad Dressing Mix
1 lb bacon, cooked and chopped
4 cups chicken broth
1½ cup shredded cheddar cheese

Steps

Place chicken, cream cheese, ranch dressing mix, bacon, and chicken broth in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.
Stir cheddar cheese into the soup and cook until melted.

Notes

Can use turkey bacon. 
Can use 1 cup of precooked chopped bacon. 
Can add spinach, mushrooms, or broccoli to soup mixture. 
Use a whisk to incorporate the cream cheese into the soup. 
I find that Philadelphia brand cream cheese melts the best in this soup. 

Strawberry Jelly/ Sauce

Ingredients

2 pounds of fresh strawberries, diced
1/2 cup swerve confectioner
1 cup allulose
2 tablespoons fresh lemon juice
1 tablespoon beef gelatin powder
Pinch of salt

Steps

Add the strawberries, Swerve, lemon juice and salt to a pot and cook over medium heat for 10 minutes or until they break down a bit.
Add the strawberries to the bowl of a food processor and sprinkle the gelatin over the top. Process until smooth. Pour into a bowl and allow to come to room temperature. Transfer to jars and store in the fridge and freezer.

Keto buffalo chicken soup

Ingredients

2 cups cooked chicken,shredded
4 oz cream cheese
3 Tbsp butter
1/3 cup Frank’s Red Hot Sauce
4 cups chicken broth
½ cup Heavy whip cream
Salt and pepper to taste
¼ cup celery, chopped (optional)
1 Tbsp blue cheese dressing

Steps

1 Combine the cream cheese, butter, hot sauce, chicken stock, in a blender and puree until smooth.
2 Transfer to a small saucepan and cook until hot but don’t let it come to a boil.      Add heavy whipping cream and mix well.
3 Just before serving add the shredded chicken, celery and blue cheese if using.
4 Taste and season with salt and pepper as desired.

Becky’s Texas Keto Corn Bread

Author: Liz Jocson

Ingredients

3/4 cup Panko www.amazon.com/dp/B08T9TZDLG/ref=cm_sw_r_cp_api_glt_fabc_...
3/4 cup almond flour
1/4 cup coconut flour
3/4 cup allulose sweetener
1/4 teaspoon pure Stevia Pure www.amazon.com/dp/B01DPW5H84/ref=cm_sw_r_cp_api_glt_fabc_...
3/4 cup heavy cream
5 tablespoons melted butter
2 eggs
1/2 teaspoon salt

Steps

Preheat oven to 350°
Combined all ingredients in a bowl.
Mix until incorporated.
Grease a 8 inch cast iron skillet (I use bacon grease)
Bake for 30-35 minutes depending on your oven.