Homemade mayonnaise

Homemade mayonnaise

Ingredients 

• 1 egg
• 1 cup oil ( I use avocado or olive oil)

Instructions

1. Find a tall slim jar that your blade attachment of your stick/immersion blender fits into.
2. Place the egg in the bottom of the jar. Pour in 1 cup of oil.
3. Add the salt, pepper and any other seasonings on top. (If your using mayonnaise for other recipes don’t add any salt, pepper or seasoning.)
4. Place the blade attachment in the bottom of the jar and start blending until the egg and oil mixture is smooth, thick and pale.
5. Add more or less oil depending on how thick you like your mayonnaise.

Ranch dressing ( Low Carb ,keto friendly )

Ranch Dressing (Low Carb)

Ingredients 

• 1 cup Mayonnaise, I make my own, very easy
• 1/2 cup Sour cream
• 2 tsp Lemon juice
• 2 tsp Dried parsley
• 1 tsp Dried dill
• 1 tsp Dried chives
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 cup Unsweetened almond milk 

Instructions

1. Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing).
2. Refrigerate for at least 1 hour to let the flavors develop. Store in the refrigerator for up to 10 days.
   

Recipe Notes

Serving size: 2 tbsp

Nutrition Information Per Serving

Calories: 156 | Fat: 17g | Total Carbs: 1g | Net Carbs: 0.9g | Fiber: 0.1g | Sugar: 0.1g | Protein: 0.4g

Hot wings (Low Carb)

Hot wings ( Low Carb, Keto friendly)

Author: Vic Jocson 

Preheat oven 395 degrees 

  Ingredients:

•       3 pounds chicken wings
•       1 cup Franks Hot sauce 
•       Optional, 1/2 teaspoon  liquid smoke 
•       1/2 cup butter
•       Creole seasoning 
•       Garlic Sea salt

  Directions:

1. You can use chicken wings, legs or thighs.
2. Put chicken in bowl add  liquid smoke  and hot sauce I use quite a bit.
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 garlic salt.
5. Bake 395 degrees for 70 minutes depending on your oven.
6. I dip mine in my homemade Ranch dressing.
7. Enjoy!

Brownie Fat Bombs

 Keto Brownie Fat Bombs (Low Carb)

Servings: 24

Per Serving: 91calories, 1.4g net carbs, 9g fat, 4g protein 

Preheat oven 350 degrees, Cooking time 30-35 minutes 

Ingredients

• 12 tbsp butter, I use Kerrygold
• 2 oz sugar free chocolate chips
• 1/2 c almond flour
• 3/4 c sweetener, I use monk fruit 
• 1/8 tsp pure stevia 
• 1/4 c unsweetened cocoa powder
• 1/2 tsp baking powder
• 3 whole eggs, room temperature

 Directions

1. Preheat oven to 350 F.
2. Line an 8″ x 8″ baking pan with parchment paper, covering the bottom and sides.
3. Place butter and chocolate chips in a microwave-safe bowl. Microwave on high 30 seconds.
4. In a separate bowl, whisk together dry ingredients: almond flour, sweeteners, cocoa powder, baking powder.
5. In another bowl, beat the eggs, then slowly add the butter and chocolate mixture.
6. Slowly mix in the dry ingredients, until you until the batter reaches a thick consistency.
7. Pour the batter into the baking pan and bake at 350 F for 30 to 35 minutes.

 

Optional: top with ganache

Ingredients 

• 1/3 cup sugar free chocolate chips
• 1/3 cup heavy cream, I use Organic Valley 
• Optional, 1/8 tsp pure stevia 

Directions

1. Melt chocolate chips
2. Add heavy cream 
3. Optional, add pure stevia 
4. Mix well

Peanut Butter Cookie Cream Pie (low Carb)

Peanut Butter Cookie Cream Pie (Low Carb)

Author: Liz Jocson

Makes 7-8 ramekins 

Ingredients: 

Pie crust

• 8-10 medium size  keto peanut butter cookies
• 3 teaspoons butter (I use Kerrygold)

Pie filling 

• 6 oz cream cheese
• 6 oz peanut butter ( I make my own homemade  )
• 2/3 cup powdered sweetener/Monk fruit
• 1/8 teaspoon pure stevia 
• 2/3 heavy cream (I use organic valley) 

Topping 

• 3/4 cup heavy cream (I use organic valley) 
• 3 tablespoons chocolate caramel truffle flavor
• Dash pure stevia 

Instructions: 

Pie crust:

1. Mix cookies in food processor for 30 seconds
2. Add butter stir with fork
3. Place crumbs in bottom of ramekin bowls save some crumbs for topping 
4. Set aside 

Pie filling:

1. Mix cream cheese,peanut butter and sweeteners until creamy 
2. Add heavy cream, mix well
3. Spoon pie filling in ramekin bowls

Topping:

1. In separate bowl add heavy cream whip until soft peaks form.
2. Add sweetener, flavored syrup and mix well.
3. Top pie filling with wipping cream.
4. (Optional) top whipping cream with sugar free chocolate chips or keto peanut butter cookie crumps. 
5. Enjoy!

KETO INSTANT POT CHILI RECIPE

KETO INSTANT POT CHILI RECIPE

Ease of Preparation: Easy

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Total Time: 35 Minutes

Ingredients:

• 3 Pounds Diced or Ground Beef

• 20 Ounces Rotel (Drained)

• 3 Cups Beef Bone Broth

• 1 Medium White Onion (Diced)

• 5 Garlic Cloves (Pressed)

• 3 Jalapeno Peppers (Diced)

• 2 TBSP Avocado Oil

• 3 TBSP Chili Powder

• 2 TBSP Cumin

• 1 Teaspoon Salt

• 1 Teaspoon Pepper

• 1/2 Teaspoon Cayenne Pepper

• Cheddar Cheese (Optional)

• Sour Cream (Optional)

• Chives or Green Onion (Optional)

 Instructions:

    1     Prepare the Meat and Vegetables by dicing them into small 1/2″ or smaller diameter chunks.

2 Set the Instant Pot to Saute setting and add in 2 Tablespoons of either Avocado Oil or Olive Oil.

3 Add in the Diced Onion and Diced Jalapeno Peppers and saute about 1 to 2 minutes.

4 Add in the Pressed Garlic and continue to saute until the onions start to become slightly translucent.

5 Add the 3 Pounds of Diced Beef and saute until almost browned on the outside. Salt and Pepper the meat to taste. You do not need to overly cook it.

6 Remove the mixture from the Instant Pot and drain out the rendered fat and juices and set the mixture aside for now.

7 Add 1 Cup Beef Bone Broth, 1/2 Teaspoon Cayenne Pepper, 3 Tablespoons Chili Powder, and 2 Tablespoons Cumin and stir into paste.

8 Add in the remaining Cups of Beef Bone Broth and stir well.

9 Add the Meat mixture back into the pot and stir well.

10 Drain the can of Rotel until almost all of the liquid has been removed. Add the Rotel to the chili and stir to combine.

11 Place the lid on the Instant Pot and close the vent.

12 Cook for 15 minutes, and turn the Instant Pot off and open the vent carefully.

13 Serve as-is, or with your choice of toppings, such as our suggested Shredded Cheddar Cheese, Sour Cream, and/or Green Onions or Chives.

14 You can store the leftovers int he refrigerator for at least 3 days, or freeze and leftovers you wish to have later than that.