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 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.

Keto Lemon Vanilla ice cream

Ingredients

1 1/4 cup heavy cream
1/3 cup real lemon juice
1/4cup allulose sweetener
1/4 cup erythritol base sweetener (swerve, lakanto monk fruit)
1/2 teaspoon pure Stevia
3 tablespoons sugar free vanilla syrup
3 egg yolks
1/4 teaspoon salt
1/2 teaspoon Lemon extract
3 drops yellow coloring (optional)

Steps

Combine all ingredients
Mix well ( I use a blender)
Pour into ice cream machine
Following manufacturers instructions
Enjoy!

Notes

I use allulose and erythritol base sweetener for the perfect scoop able ice cream. Because of the lemon juice using all allulose sweetener keeps the ice cream very soft. 

Keto Lemon cream popsicles

Author: Liz Jocson

Ingredients

2 cups heavy cream
2/3 cup real lemon juice
4 egg yolks
1 cup erythritol base sweetener
1/2 teaspoon Pure Stevia
2 tablespoons sugar free vanilla syrup
1 teaspoon lemon extract
1/2 salt teaspoon 
4 drops lemon color (optional)

Steps

Combine all ingredients in blender and blend until mixed well
Pour into popsicle molds
Freeze at least 6 hours
Enjoy!

Keto Blueberry Ice Cream

Author: Liz Jocson

Ingredients

1 1/4 cup blueberries
1 1/4 cup heavy cream
3 egg yolks
1/3 cup Lemon Juice
1/2 cup allulose sweetner
1/4 teaspoon pure Stevia
2 tablespoons sf vanilla syrup (I use Le Lirop de Monster)
1/4 teaspoon salt

Steps

Combined all ingredients blend in blender.
Pour in ice cream maker follow manufacturers instructions.
Store in air tight container in freezer.
Enjoy!

Notes

I chose to use Allulose sweetener because it does not crystallize. Ice cream will be scoop able right out of the freezer. 

Keto Strawberry creamy ice cream

Author: Liz Jocson

Ingredients

6 egg yolks
2 1/2 cups heavy cream
2 1/2 cups strawberry
2/3 lemon juice
1 cup Allulose sweetener www.amazon.com/dp/B07WRN4C2J/ref=cm_sw_r_cp_api_glt_fabc_...
 
1/2 teaspoon pure Stevia
1/2 teaspoon salt

Steps

Add all ingredients to blender blend well.
Pour into ice cream maker churn per manufacturer’s instructions.
Ice cream will be runny. Pour in container freeze for at least 6 hours.
Ice cream will be creamy and scoop-able
Enjoy

Keto chocolate chocolate chip cookies

Author: Liz Jocson 

Ingredients

4 oz cream cheese
1/3 cup powdered sweetener
1/2 teaspoon pure Stevia
1 egg
4 oz sugar free milk chocolate chips(divided)
1/4 teaspoon salt
1 tablespoon skinny syrup Carmel fudge
3 tablespoon coconut flour

Steps

Preheat oven 350°
Mix cream and sweeteners until creamy
Melt 2 oz chocolate chips add to cream mix
Add 1 egg, baking soda, salt, syrup, coconut flour mix until incorporated
Hand mix the rest of the chocolate chips
In cookie mix.
Bake for 8 minutes
Optional top with chocolate chips after cookies are done. Pop them bake in oven for 1 minute.
Let cool sprinkle with powdered sweetener (optional)

Keto Cheese Rolls

Ingredients

8 ounces cheddar cheese grated (I used Cabot Vermont Cheddar)
2 tbsp butter
1/2 cup coconut flour
1/4 cup unflavored whey protein powder or egg white protein powder
4 tsp baking powder
1 tsp garlic powder
1/4 tsp salt
2 large eggs
1 large egg white
Garlic Butter
2 tbsp butter melted
2 cloves garlic minced
1 tbsp chopped parsley
1/2 tsp coarse salt

Steps

Preheat the oven to 350F and line an 8-inch round baking pan with parchment paper.
In a large microwave safe bowl, combine the grated cheese and the butter. Melt on high in 30 second increments until the cheese and butter can be stirred together and is almost liquid.
Add the coconut flour, protein powder, baking powder, garlic powder, and salt. Stir in the eggs and egg white and use a rubber spatula to "knead" together in the bowl until uniform.
Divide the dough into 8 equal portions. The dough will be quite sticky so lightly oil your hands and roll into 8 ball. Place in the prepared baking pan.
Whisk together the ingredients for the garlic butter and brush about half of it over the rolls in the pan.
Bake 20 to 25 minutes, until puffed, golden brown, and firm to the touch. Remove and let cool about15 minutes before removing from the pan and breaking apart. Brush with the remaining garlic butter. Serve warm.

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. 

Chocolate mousse fatty bombs

Author: Liz Jocson

 

Ingredients

1 Stick Butter I use salted
3 oz sugar free chocolate chips
(I use Bake Believe SF baking chips)
8 oz. package Cream Cheese  softened
1/2 Cup Powdered sweetener
(I use Lakanto monkfruit)
1/4 teaspoon pure stevia
(I use mommy knows best)
3 Tablespoons sugar free chocolate DaVinci syrup
1 oz sugar free chocolate chips grated.

Steps

Place softened butter, cream cheese, sweeteners and chocolate flavor syrup in bowl. Whip until creamy set aside.
In separate bowl add 3 oz SF chocolate chips melt in microwave 30 seconds stir repeat 1 time.
Add melted chocolate in cream cheese butter mixture and whip till combined.
Refrigerate for 3-4 hours.
Grade remaining chocolate chips
Use spoon or small scoop to form a ball. Roll in grated chocolate.
Enjoy!
Store in refrigerator

Notes

Nutrition Facts 
Servings: 60
Per serving: 1 fatty bomb, Fat: 3g, Protein: 0.3 g, Carbs 0.16 g, Calories: 30