Strawberry Lemon Popsicles Keto

Ingredients

1 1/4 cup sliced strawberries
1 1/4 cup heavy cream
1/3 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/2 cup powdered monk fruit. 
2 tablespoons vanilla sugar free syrup 
Pinch salt

Steps

Place all of the ingredients in a blender and blend until smooth. Taste and adjust the sweetener to your liking.
Pour into popsicles molds, about 3-ounces each. Tap the molds lightly on the counter a few times to release any air bubbles.
Set wooden sticks about 2/3 of the way into the popsicles. (The mixture should be thick enough for the sticks to stay in place but if it's not, freeze the popsicles for 1 hour first, then put in the sticks).
Freeze at least 6 ot 8 hours.
To unmold the popsicles, heat some water in a kettle and run it over the outside of the mold you want to release for 5 to 10 seconds. Gently tug the stick to remove the popsicle.

Breaded Pork Chops Keto

Ingredients

4 boneless pork chops, 1 inch thick
2 large eggs
2 cups crushed pork rinds
½ cup powdered Parmesan
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder

Steps

Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
Crack the eggs into a shallow dish and beat well.
Add the pork rinds, Parmesan, parsley, garlic powder, and onion powder to a second shallow dish and stir well to combine.
Dip the pork chops, one by one, first into the egg and then into the pork rind breading. Press the breading firmly into the pork to be sure it sticks.
Place the pork chops on the baking sheet and bake for 15-20 minutes or until pork reaches a minimum temperature of 150 degrees and up to 160 degrees.
Serve immediately.

Notes

Baking time will vary depending on the thickness of your pork chops. Look for pork chops that are close to 1 inch thick. 
Please note that the protein in the nutrition information includes the protein from the pork rinds, which are considered an incomplete source of protein. 

Creamy Lemon Pie Keto

Ingredients

1 recipe press-in pie crust baked
1 cup heavy cream
4 large egg yolks
1/3 cup freshly squeezed lemon juice
1 tbsp lemon zest
1/4 cup butter chilled and cut into pieces
1 tsp lemon extract
1 tablespoon gelatin powder
3/4 cup powdered Sweetener( I use Lakanto Monk fruit
1 cup full fat sour cream

Steps

In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
Remove from heat and add butter and lemon extract. Sprinkle with gelatin powder and whisk quickly to combine. Stir in sweetener to taste.
Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. (It's also awesome if you pop it in the freezer for an hour after being refrigerated).
Top with lightly sweetened whipped cream.

Creamy Vanilla ice cream

2 1/4 cups heavy cream
6  egg yolks
1/4 teaspoon mommy knows best pure stevia. I buy mine on Amazon.
1 cup sugar free Torani, DaVinci or Skinny syrups. Flavor and brand of your choice. ( I buy mine at Ross, TJ Max or online
1/2 teaspoon Himalayan salt

Steps

1.  I don’t normally do steps 2 and 3.  If eating raw eggs bothers you go a head and do steps 2 and 3
2.  In a large sauce pan, whisk together egg yolk, sweetener, salt , and cream
Whisk over very low (setting 2) heat for about 10 minutes. Do not stop whisking, and do not allow the mixture to become too hot. It should be just warm when it's done-- nothing hotter.
3.  Pour mixture through a wire strainer (to catch any cooked chunks of yolk, if there are any) into a lidded container. Refrigerate at least four hours or until cold.
4.  Pour cream mixture into your ice cream maker according to your machine's directions. Turn on and churn for 20-50 minutes, or until it is the consistency of thick soft serve ice cream and has nearly doubled in height inside the machine.
5.  Eat the ice cream in its current state, or choose to cure it in the freezer overnight.
The ice cream may be a bit harder to scoop than traditional ice cream once it has been cured.


To soften it, let it sit at room temperature for five to ten minutes before scooping 


Macros: Carbs: .5g, Protein: 2g, Fat: 40g

Skillet Chicken Enchiladas keto

Servings: 6

Ingredients

2 tbsp butter
1/2 cup chicken broth
2 tbsp tomato paste
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne
3/4 cup sour cream
1 1/2 lb cooked chicken, cubed or shredded
1 1/2 cups shredded cheddar or Mexican cheese (about 6 ounces)

Steps

In a large skillet over medium heat, melt the butter. Add the chicken broth and bring to a simmer.
Whisk in the tomato paste, chili powder, garlic powder, cumin, and cayenne until smooth.
Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken and toss to coat. Sprinkle the cheese evenly over the top and cover the skillet until melted, about 4 minutes.

Notes

Serving: 1cup (approximately) | Calories: 351kcal | Carbohydrates: 3.2g | Protein: 34g | Fat: 19g | Fiber: 0.7g 

Keto Fire Crackers

Author: Liz Jocson 

Ingredients

1 batch keto cheese crackers
lizjocson.blogspot.com/2021/03/keto-cheese-crackers.html
 
1/2 cup olive oil
1 1/2 tablespoons dry ranch dressing mix
1 tablespoons crushed red pepper flakes
1⁄2 teaspoon garlic powder

Steps

Line crackers on ends (like dominoes) in an air-tight container.
In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
Stir until all ingredients are well mixed.
Continue to stir to prevent the pepper from settling on the bottom of the bowl.
Spoon mixture evenly over crackers, like drizzling icing on a cake.
Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
Store in a ziplock bag. Will keep for about a week -- if they last that long!

Keto cheese crackers

Ingredients

1 1/2 cup almond flour
1 teaspoon garlic powder
1 teaspoon sea salt
1 cup grated Parmesan cheese
1 large egg

Steps

Preheat the oven to 350°F.
Mix together the almond flour, garlic powder, salt and Parmesan cheese. Add the egg and mix until all ingredients are fully combined, I do this with my hands Create a ball with the dough.
Place the dough on a large sheet of parchment paper. The parchment paper should be the size of a large cookie sheet. Place another sheet of parchment paper of equal size on top of the ball of dough.
Use a rolling pin, roll the dough into a thin layer approximately 1⁄4-inch in thickness.
Remove the top layer of parchment paper. Sprinkle with everything bagel seasoning and press it into the top crackers using your hands.
Use a pizza cutter to cut/score the dough into small cracker sized squares. (You can use a knife to do this, but a pizza cutter makes it much easier.
Place the dough and bottom layer of parchment paper on a large cookie sheet.Bake for 12 – 15 minutes or until golden brown.
Break apart into crackers along the scored lines once crackers have cooled. Store in an airtight container for up to 7 days
 NUTRITION INFORMATION:
 
YIELD:
 7 
SERVING SIZE:
 6 crackers 
Amount Per Serving: CALORIES: 250TOTAL FAT: 17gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 12gCHOLESTEROL: 39mgSODIUM: 537mgCARBOHYDRATES: 15gFIBER: 3g Net carbs PROTEIN: 12g

Keto marinara sauce

Servings: 4 cups

Ingredients

SCALE 1X 2X 3X:
28 oz can Peeled San Marzano Tomatoes (no sugar added)
1 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1/4 tsp black pepper
1/2 tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt (add more if necessary)

Steps

Puree the tomatoes, olive oil, and 1/2 cup of the liquid from the can in a small blender or magic bullet.
Stir in the remaining ingredients.
Taste and adjust seasoning if necessary.

Notes

Tomatoes are a natural product and the flavor can vary. If you find your sauce isn’t naturally sweet enough, you can add 1 teaspoon of erythritol or another carb free sweetener of your choice if you aren’t on the Whole 30. 
Don’t omit the juice from the tomatoes during pureeing or you’ll end up with less sauce – and your concentration of carbs will be higher per serving. 

Low Carb Mounds Candy

Author: Liz Jocson

Ingredients

FILLING:
1 cup heavy cream
1 cup erythritol base sweetener
1/4 tsp pure Stevia
1/3 cup sugar free Carmel syrup (I use skinny syrups (www.skinnymixes.com/collections/skinny-syrups/products/su...)
2 ½ cups unsweetened shredded coconut
50 unsalted roasted almonds leave these out to make Mounds candy bars
Chocolate Coating:
8 ounces unsweetened baking chocolate I prefer Ghirardelli unsweetened baking chocolate
2 ounces cocoa butter
6 Tablespoons low carb sugar substitute or other sugar substitute
¼ teaspoon stevia concentrated powder
1 teaspoon vanilla extract

Steps

In a large bowl, stir together cream, sweeteners, and syrup . Mix in the unsweetened coconut. Refrigerator overnight to let the coconut soak up the cream, sweeteners and syrup.
Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.
Place two almonds on each log (or omit nuts if making Mounds bars).
Put baking sheet of logs into freezer while making chocolate coating.
In a chocolate melter or double boiler, melt all chocolate coating ingredients together.
Remove the coconut logs from the freezer.
Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate.
Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
Repeat steps until each log is covered in chocolate.
Place finished sheets of candy in refrigerator.
Let sit at least an hour then remove and place in covered container. Store in refrigerator.

Peanut Butter Texas Sheet Cake Low Carb

Ingredients

Cake:
2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
1 tbsp baking powder
1/2 tsp salt
3/4 cup peanut butter
1/2 cup butter softened
3/4 cup Swerve Sweetener
3 large eggs room temperature
1 tsp vanilla extract
3/4 cup unsweetened almond milk
Frosting:
8 ounces cream cheese softened
4 tbsp butter softened
1 cup creamy peanut butter
1 cup powdered Swerve Sweetener
1 cup heavy cream
1 tsp vanilla extract
1/3 cup chopped salted peanuts for sprinkling

Steps

Cake:
Preheat oven to 325F and grease an 11x17 inch rimmed sheet pan well.
In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.
Frosting:
In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

Notes

Serves 20. Each serving has 7.14 g NET CARBS. (It's pretty rich so you can get more like 24 servings out of this, if you cut them a bit smaller). 
Food energy: 386kcal Total fat: 32.89g Calories from fat: 296 Cholesterol: 75mg Carbohydrate: 10.37g Total dietary fiber: 3.23g Protein: 11.35g