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 

Crispy Garlic Chicken (LowCarb, Keto Friendly)

Crispy Garlic Chicken 

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Crispy, fried garlic chicken tossed in a sweet and sticky glaze. You won't be able to keep your hands off of these!

Author: Liz J

Recipe type: Appetizer

Ingredients

For the Glaze

2 tbsp olive oil

        5 cloves of garlic, minced 

        1 1/3 tsp stevia liquid

                1 cup water

                1/4 tsp Xanthan Gum

                1/4 cup soy sauce

        1 tsp black pepper

For the Chicken

      3 pounds of chicken 

Peanut oil for frying

      2 cups of carbquike 

      5 tbsp of ground ginger

      3 tsp of cayenne pepper

       1½ tbsp of mineral salt

       2 tsp of black pepper

       2 eggs

       3 tbsp of cold water

Instructions

For the Glaze:

1 Heat the olive oil and garlic in a small saucepan over medium heat for 1-2 minutes, until the garlic has softened.

2 Add the water, SteviaClear Liquid, soy sauce, and black pepper and simmer together. 

        3 Sprinkle  Xanthan gum in sauce mix well. Sauce should thicken in a few minutes. 

For the Chicken:

1 In a large bowl, combine the carbquike flour, ginger, cayenne pepper, salt, and black pepper.

2 In a separate bowl whisk the eggs and cold water together to make an egg wash.

3 Take the chicken (washed, trimmed and cut into 1 inch pieces, dip them into the egg wash, and then toss them in the flour mixture.

4 Drop and fry the coated chicken in peanut oil at 350 degrees for 15-20 minutes, until the outside is golden brown and crispy.

5 Remove from the oil, and while the chicken is still hot, drop the wings into the sauce.

6 Serve immediately!

Delicious Indian pancakes ( Low Carb)

 Indian pancakes/naan, fast and easy (Low Carb)

Author: Liz Jocson

Ingredients

• 1/2 cup almond flour
• 1.5 tbsp tapioca flour
• 2 tbsp coconut oil
• 1/4 tsp baking powder
• 1/3 cup hot water
• 1 Tbsp minced garlic (optional)
• 1/4 tsp Pink Salt 

     Instructions:

1. Heat burner with non stick skillet to medium.
2.       Combined flours,baking powder, salt and oil mix with fork. 
3.       Add hot water to ingredients mix well.
4.       Pour mixture on skillet like a pancake. Flip after a few minutes until golden brown, be patient. The other side only takes a couple of minutes to turn golden brown.
5.     Slather with butter and garlic sea salt. 
6.     Enjoy!

    

Chocolate Mints (Low Carb, Sugar Free, Keto Friendly)

Chocolate mints (Low Carb, Sugar Free, Keto friendly)

Author: Liz J.

Serving size: 1

Carbs: 2.6

Fat: 5.16

Ingredients:

        1/2 cup sugar-free Hershey‘s chocolate chips

        1/4 cup   cocoa butter     

        3 tablespoons MCT oil

        1 teaspoon or to taste peppermint extractt 

Directions:

1. Melt chocolate and cocoa butter in microwave. Stir ever 30 seconds until chips and cocoa butter are melted.
2. Add MCT oil and peppermint to chocolate. Mix well.
3. Pour into silicone form. I used the small forms.
   
   
4. Freeze for 20 minutes. 
5. Pop the chocolate mints out of the form. Store in air tight container.
6. Enjoy!

Fat burning chocolate shake ( Low Carb)

Favorite Chocolate Fat Bomb Shake

Author: Liz

Fat 74g, Protein 9.4, Carbs 7.6

Ingredients 

1/2 cup coconut cream in a can

1/4 cup water

2 egg yolks

1 Tablespoon MCT oil

1 teaspoon vanilla 1 teaspoon unsweetened cocoa 

1 1/2 packets of sweetener 

4 ice cubes

Directions 

1 Add all ingredients in blender until smooth and creamy.

2 Enjoy!

Favorite Naan bread (Low Carb, Keto Friendly

3 Ingredient Low Carb Naan Bread (indian bread)

Prep Time: 5 minutes Yield: 6 small naans 

INGREDIENTS

• ½ cup Almond flour
• ½ cup Tapioca flour or arrowroot flour
• 1 cup Coconut milk, canned and full fat
• Salt, adjust to taste, optional
• Butter (slather that bread!), optional

INSTRUCTIONS

1 Preheat a crepe pan OR nonstick pan over medium heat.

2 Mix all the ingredients together in a bowl, and pour ¼ cup of the batter onto the pan.

3 After the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).

4 Serve immediately 

Favorite Tika Masala ( Low Carb, Keto Friendly)

Keto Instant Pot Chicken Tika Masala (Low Carb)

Author: Liz Jocson

Instant Pot Chicken Tikka Masala is quick, easy, nourishing, and so tasty! With anti-inflammatory spices like turmeric, garlic, and ginger, this healthy Indian-inspired dish keto-friendly comfort food! 

CourseMain Dish

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 servings

Ingredients

• 1 tablespoon butter 
• 2 tablespoons coconut oil
• 1 large onion diced
• 1 tablespoon garam masala
• 2 teaspoons salt more to taste if needed
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powdered 
• 1/2 teaspoon ground pepper
• 6-7 cloves garlic diced
• 2" knob of ginger peeled and diced
• 2  10oz cans diced tomatoes. I used ROTEL
• 2-1/2 pounds boneless, skinless chicken into 2" cubes
• 3 coconut cream 
• 2 tablespoons cashew butter
• 1/2 cup bone broth or water

Instructions

1. Press the Saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.
2. Add the diced onion, ginger, minced garlic and saute 3 to 5 minutes.
3. Add the spices and stir, cooking about 1 minute, until fragrant. 
   
4. Then add Rotel tomatoes, and 1/2 cup broth.
   
5. Place the cubed chicken into the Instant Pot, submerging it under the tomato-spice mixture.
6. Lock the lid, make sure the vent is sealed, and press the Manual button. Adjust the time to 10 minutes.
   
7. When the Instant Pot beeps, release the pressure immediately.
8. Using a slotted spoon, remove the chicken pieces from the sauce, place into a bowl, and set aside.
   
9. Stir in the almond or cashew butter and yogurt or coconut cream
   
10. Using an immersion blender, blend the tomato sauce until smooth and thick.
    
11. Return the chicken to the blended sauce and serve with keto friendly naan bread