Low Carb Mini Maple Pecan Shortbread Cookies (Gluten & Sugar Free)

Tasty Mini Maple Pecan Cookies

Ingredients:
1 cup almond flour, sifted
2 tablespoons butter, softened
3 tablespoons Lakanto powdered sugar sweetener
1/8 teaspoon (dash) salt
1/2 teaspoon maple extract
1/3 cup chopped pecans

Method:
Mix together the flour, butter, sweetener, salt and extract. Add the pecans and  work in to create a well mixed dough. Form the dough into a small log, about 2 inches in diameter. Wrap in plastic, or waxed paper, and chill in the refrigerator for 30 minutes or longer.
Preheat oven to 350*. Line a baking sheet with parchment paper.  Slice the chilled dough into 12 portions, about 1/4 inch thick, and place on the prepared baking sheet. Bake for about 8 minutes, or until the edges of the cookies are golden brown. Cool on the pan for 10 minutes and then finish cooling on a cooling rack. Store  in an airtight container in the refrigerator. Makes 12 mini cookies.

Nutritional Information: Each cookie contains approximately 101.9 calories, 10 grams fat, 1.3 grams net carbs & 2.3 grams protein.

Note: These cookies taste best after they have been chilled.

VERY LOW CARB ~ Triple Dark Chocolate Cake Cookies (Flourless & Sugar Free, With a Dairy Free Option)

Delicious & Decadent Triple Dark
Chocolate Cake Cookies

Ingredients:
1 cup natural creamy almond butter
2/3 cup Lakanto powdered sugar sweetener
2 tablespoons unsweetened dark cocoa
2 tablespoons peanut butter powder
2 large organic eggs
1 tablespoon butter, melted**
2 tablespoon water
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 cup Lily's sugar free dark chocolate chips
and
1/3 cup Lily's sugar free dark chocolate chips
1 teaspoon coconut oil

Method:
Preheat oven to 350*. Line 2 rimmed baking sheets with parchment paper.
Add  the almond butter, powdered sweetener, cocoa, peanut butter powder, eggs, butter, water, vanilla extract and baking soda into a large mixing bowl. Use an electric mixer to blend the ingredients until they are well combined. Fold in the 1/4 cup chocolate chips. Cover and refrigerate the dough for 1 hour. Form the dough into twenty 1 1/2 to 2 inch balls. Place the balls onto the prepared baking sheets. Bake for 8 minutes. Remove from the baking sheets and cool completely on cooling racks. 

Transfer the cookies to a waxed paper liner baking sheet. Place the 1/3 cup  chocolate chips and the coconut oil in a microwaveable bowl. Heat in a microwave oven for 30 seconds. Stir. (If not melted, heat for a few more seconds.) Drizzle the melted chocolate over the cooled cookies. Place in the refrigerator to set the chocolate. Store in an airtight container, between sheets of waxed paper. Makes 20.

**If you follow a dairy free diet, melted coconut oil may be substituted for the melted butter.

Nutritional Information: Each cookie contains approximately 105.5 calories, 9.2 grams fat, 1.3 grams net carbs  & 3.6 grams protein. 

Note: These cake-like cookies are a delicious, guilt free treat!

KETO Friendly Apple Cider

A delicious glass of low carb cider.

Ingredients:
1 quart water
1 - 2 tablespoons Lakanto classic sweetener
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
3 - 4 tablespoons apple cider vinaegar

Method:
Add the water, sweetener and spices to a glass container. Shake to mix. Add the vinegar and refrigerate overnight. Shake before serving. Enjoy.

Nutritional Information: Each one cup (8 ounce) serving contains 3.1 calories, 0.1 net carbs, 0 grams fat & 0 grams protein. 

Notes:
Here is a KETO Friendly  0.1 carb option to enjoy instead of 1 cup of regular apple cider, which contains 30 carbs!
I use a large, empty vinegar bottle to make "cider" in.

No Bake Mini Strawberry Cheesecakes (KETO Friendly "Fat Bombs" & Gluten Free)

One Mini Strawberry Cheesecake

Ingredients:
1 1/2 cups (12 ounces) cream cheese
1/2 cup (1 stick) butter
1 cup sliced fresh or frozen strawberries
1 3/4 cups almond flour
1 teaspoon nutmeg
3 tablespoons Lakanto Classic Sweetener
1/2 cup (1 stick) butter, melted
1/4 cup Lakanto powdered sugar substitute
5 teaspoons vanilla extract
4 fresh strawberries cut into small slices for garnish (optional)

Method:
Cut the cream cheese and butter into small chunks and place into a mixing bowl. Let stand at room temperature for 30 to 60 minutes.
If using fresh strawberries, wash the strawberries and use a plastic straw to remove the cores and stems.

Push a straw through the bottom point of
the strawberry to remove the core and stem.

Pat the strawberries dry. Slice and mash with a fork, or puree in a blender. (I used a bowl and an immersion blender.) Add the powdered sugar substitute and the vanilla. Set aside and allow to become room temperature.
In a separate bowl, stir together the almond flour, nutmeg and classic sweetener. Mix in the melted butter. Divide evenly between 16 muffin cups, pressing down to form a thin crust in the bottom of each cup.  (Silicone muffin pans work best, but regular muffin pans can be used.)

Add the strawberries to the softened cream cheese and butter. Whisk until well blended, or beat with an electric mixer or immersion blender. Divide the cream cheese mixture evenly between the pastry lined cups. Place in the freezer, to set, for 1 1/2 to 2 hours. 

Carefully remove from the muffin pans and store, in the refrigerator, in airtight containers. If desired, garnish with small slices of fresh strawberry before serving. Makes 16 servings.

Nutritional Information: Each serving contains approximately 249 calories, 24.9 grams fat, 3.1 net carbs & 4.1 grams protein

Notes: These mini cheesecakes are delicious and guilt free!

LOW CARB Crispy Fried Eggplant (Gluten Free)

Two fried eggplant rounds
with marinara sauce.

Ingredients:
1 one pound eggplant
sea salt
2 eggs
1 1/2 cups pork panko** or crushed pork rinds
3/4 cup grated parmesan cheese
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
olive oil or avocado oil
1 cup marinara sauce (optional)
1 cup mayonnaise with sriracha (optional) 

Method:
Peel the purple skin from the eggplant with a vegetable peeler. Slice crosswise into 10 to 12 1/2 inch thick medallions. Sprinkle the sliced eggplant with salt and place in a colander to drain for at least 15 minutes. Remove from colander and pat dry with paper towels.
Beat the eggs, in a shallow bowl, large enough to hold an eggplant slice.
Mix the pork panko, cheese and spices in a shallow dish or bowl.

Pork Panko mixture

Line one baking pan with waxed paper. Line another baking pan with paper towels. Preheat oven to low/warm setting. 
Use a fork to dip both sides of an eggplant slice into the beaten eggs. Let the extra egg run off. Placed the egg coated eggplant into the crumb mixture. Cover and press the crumbs  onto the top. Turn over and repeat. Lift the eggplant slice and gently shake off any excess crumbs. Place onto the waxed paper lined baking sheet. Repeat this process for all of the eggplant slices.
Heat a skillet over medium high heat. Add 3 to 4 tablespoons of oil to the pan. After the oil is heated, add 3 or 4 prepared eggplant slices to the frying pan and cook for 3 minutes on each side. Remove to the paper towel lined baking pan and place in the oven, to keep warm, until all of the slices have been fried. Add more oil to the skillet, as needed to fry the remaining slices. Top with marinara sauce, mayonnaise mixed with sriracha sauce, or eat with no sauce at all. Serves 4 (2 1/2 to 3 slices each).

**I don;t like the smell of pork rinds, but I do like using Pork Panko in some of my Keto recipes. (I order my Pork Panko online.) If you don't have the panko, you can use crushed pork rinds, instead ~ place the pork rinds in a zipper style baggie and use a rolling pin, mallet or wooden spoon to crush.

Nutritional Information: Each serving contains approximately 280 calories, 20 grams fat, 6 net carbs & 17 grams protein.

Note: This recipe is worth the effort. Even my husband, who hasn't cared for other eggplant he has tried, said that this eggplant is excellent!

KETO Friendly Avocado Fries

Avocado fries with a sour cream &
green salsa dip.

Ingredients:
1/2 cup sour cream
1/4 cup green or red chunky salsa
2 ripe avocados
1 cup pork panko**
3 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 cup finely grated cheddar & jack cheese Blend, Monterrey Jack or Pepper Jack Cheese
parchment paper

Method:
Preheat oven to 4oo*. 
In a small bowl, stir together the sour cream and salsa, until well blended. Set aside in the refrigerator.
Pour the pork panko into a shallow bowl. Set aside.
Peel and cut each avocado into 8 slices. Place the avocado slices onto a sheet of parchment paper. 
Combine the spices in a small bowl. Add 3 teaspoons of the spice mixture to the bowl of pork panko. Sprinkle the remaining spices over the sliced avocados. 
Roll each avocado slice, one at a time, in the seasoned pork panko, gently pressing to coat. Return the coated avocado slices to the parchment paper. Repeat this process with each avocado slice, making sure that each slice is completely covered.
Lightly grease a cast iron or other oven proof skillet. Arrange the avocado slices in the skillet, with space between the slices so that they can crisp evenly.
Bake for about 25 minutes  or until golden brown. Sprinkle with the cheese and return to the oven for another 4 minutes. Remove from the oven and serve with the sour cream and salsa dip. Makes 16 pieces; serves 2 to 4.

**I cannot stand pork rinds. (The smell nauseates me.) But, pork panko when used in place of bread or cracker crumbs really works well in many recipes. (I ordered pork panko online and I store it in the refrigerator.)

Nutritional information: 4 pieces contain approximately 270 calories, 22 grams fat, 3 grams net carbs & 14 grams protein.

Note: My husband is not fond of avocados, so we were both pleasantly surprised when he liked this appetizer dish.

Low Carb Carne Asada Salad

Carne Asada Salad

Ingredients:

3/4 - 1 pound sirloin steak, cut into thin strips

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

3 tablespoons lime juice

1/2 cup sour cream

sea salt or pink Himalayan salt

1/2 cup large pieces of yellow onion

2 1/2 cups shredded cabbage

1 avocado, sliced

1 1/2 cups (6 ounces) grated monterey jack cheese

1/4 cup pepitas (shelled pumpkin seeds)

Method:

Place the steak in a shallow dish and season with garlic powder, chili powder and cumin. Sprinkle both sides. Drizzle the lime juice over the seasoned steak and marinate for 1 hour. Remove from the marinade and cook quickly on a George Foreman Grill, under the oven broiler, or stir fry in a skillet.

Make a salad dressing by mixing the leftover marinade with the sour cream and salt and pepper to taste.

After the meat is grilled, place the onion slices on the grill to char. Divide the shredded cabbage and sliced avocado between to plates. Divide the steak and onions on top of the cabbage on each plate. Sprinkle each salad with cheese and drizzle with the sour cream dressing. Top with the pepitas. Makes 2 dinner servings.

Note: Just something that I put together with ingredients I had on hand, that I really enjoyed.

Nutritional info per serving, approximately:
613.35 calories ~ 83.7 grams fat ~ 20 grams net carbs ~ 78 grams protein

Low Carb No Bake Freezer Cookies (Gluten Free & Non-Dairy Option)

Chocolate & Peanut Butter Goodness

Ingredients:
1 1/3 cups creamy or crunchy natural peanut butter
2 teaspoons vanilla extract
2 tablespoons dark or regular unsweetened cocoa
2 cups unsweetened flaked coconut
3 tablespoons Lakanto classic sweetener***
2 tablespoons butter or coconut oil, melted

Method:
Line a baking sheet with parchment or waxed paper.
Add all of the ingredients to a large bowl and mix with an electric mixer until well blended.
Scoop about 2 tablespoons of the mixture onto the prepared baking sheet. (Making 15 equal mounds.) Gently flatten to form 3 inch circles.

Place in the freezer for 30 minutes to solidify. 
Store in an airtight container, in the refrigerator, with waxed paper between layers of cookies.
Makes 15.

***If you are not following a KETO Friendly or diabetic meal plan, you can use regular sugar in this recipe.

Nutritional Information: Each cookie contains approximately 204 calories, 18 grams of fat, 5.3 grams net carbs & 6 grams protein.

Note: These taste great, but eat just one, since each cookie has 5.3 net carbs. (Or, make the cookies smaller.) If you make 30 cookies, each one would contain less than 3 carbs.

KETO Friendly Almond & Lemon Squares (Gluten Free)

Two delicious pastry squares.

Ingredients:
1/2 cup (one stick) butter, melted
1 3/4 cups almond flour
1 cup Lakanto powdered monkfruit sweetener ( or erythritol)***
1/3 cup chopped slivered almonds
1/4 teaspoon almond extract
3 or 4 fresh lemons
3 large eggs
salt
additional 1/3 cup powdered monkfruit sweetener

powdered sweetener

Method:
Preheat oven to 350*. Lightly grease the sides of an 8 inch square pan and line the bottom with parchment paper. Mix together the butter, 1 cup of the almond flour, 1/4 cup sweetener, almond extract and almonds. Pour into the prepared pan. Use a spatula to spread and pat the mixture evenly on the bottom of the baking pan. Bake for 20 minutes. Set aside to cool for 10 minutes.

Zest the skin of one lemon into a bowl. Juice the lemons to create 1/2 cup of juice. Add the juice, eggs, 3/4 cup sweetener, 3/4 cup almond flour and a pinch of salt to the bowl with the lemon zest. Mix well.

Pour the lemon mixture onto the crust and bake for 25 minutes. Remove and set aside to cool for 15 minutes.

Use a sifter, or sieve, to lightly cover the top of the pastry with the additional 1/3 cup powdered sweetener. Cool completely, in the refrigerator, for 1 hour. Cut into 16 equal squares.

***If you are not following a KETO or diabetic meal plan, you may use regular powdered sugar in this recipe.

Nutritional information: Each square contains approximately 143.5  calories, 7.5 grams fat, 2.7 grams net carbs & 4.2 grams protein.

Nutritional info without almonds: approximately 130.6 calories, 6.4 grams fat, 2.5 grams net carbs & 3.8 grams protein

Notes:
For a less chewy crust, and a lemon only pastry, omit the almonds and almond extract. Add 1/2 teaspoon vanilla extract to the crust batter. 

I brought some of these squares to my godparents, and they were amazed that they were sugar and gluten free!

Low Carb Slow Cooker Country Style Pork Ribs (Or Beef Short Ribs, Or Chuck Roast)

Tender slow cooked pork on shredded
tri color cabbage.

Ingredients:
2 1/2 - 4 pounds country style pork ribs, beef short ribs or chuck roast
sea salt
freshly ground pepper
2 tablespoons olive oil
1 cup beef broth
1 1/2 cups chopped onion or 1 tablespoon dried minced onion
3 cloves fresh garlic, minced or 1 teaspoon garlic powder
2 tablespoons worcestershire sauce
2 tablespoons tomato paste
1 1/2 cups red wine

Method:
Cut the ribs in half crosswise. (If using chuck roast, cut into large 2 inch by 3 inch chunks.) Heat the oil in a large skillet over medium high heat. Season the meat on all sides with the salt and pepper. Add to the skillet and cook on all sides to lightly brown the meat. 

Add the beef broth to a slow cooker. Add the meat. 
In the same skillet, saute the onion and garlic, until tender, about 5 minutes. Add the remaining ingredients and bring to a boil. Pour the wine mixture over the meat in the slow cooker. Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours. Makes 6 to 12 servings.

Nutritional Information: 
Each 6 ounce serving contains approximately:
500 calories ~ 43 grams fat ~ 3 grams carbs ~ 17 grams protein.

Note: This recipe creates a very tender and flavorful meat and sauce.

Chocolate & Candied Bacon Cupcakes

One lucious & moist chocolate
cupcake with candied bacon.

Cake Ingredients:
1 pound bacon, cooked (not crispy) and chopped or 1 1/3 cups cooked real bacon bits**
1 1/2 cups dark or regular unsweetened cocoa powder
1 1/2 teaspoons sea salt
3 cups all purpose flour
1 tablespoon baking soda
1 tablespoon baking powder
3 cups white sugar
3/4 cup vegetable oil
1 1/2 cups buttermilk
2 teaspoons vanilla
3 eggs
1 1/2 cups hot water
4 tablespoons brown sugar

Frosting Ingredients:
1 cup salted butter
3 cups powdered sugar
1/3 cup dark or regular unsweetened cocoa
1 tablespoon vanilla
1 tablespoon lemon juice
2 tablespoons milk, half & half or cream
2 envelopes Dr. Oetker Whip It (optional)

Whip it helps to stabilize so that
the frosting keeps it form. 

Method:
Preheat oven to 350*. Line cupcake pans with 30 paper liners. Set aside.
In a large mixing bowl, sift together the cocoa, salt, flour, baking soda, baking powder and sugar. Make a well in the center of the dry ingredients. Add the oil, buttermilk, vanilla and eggs and beat until the batter is smooth. Carefully add the hot water and mix until blended in. (The water liquifies the mixture and can splash out of the bowl.)
Divide the batter evenly between the 30 cupcake liners, filling about 3/4 full. Sprinkle half of the crumbled bacon on top of the cake batter in each cup.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center of a cupcake, comes out clean. Cool completely, before icing.

While the cupcakes are baking, line a small baking sheet or pan with foil. Place the remaining crumbled bacon in a small bowl with the brown sugar. Stir to mix. Pour onto the foil lined pan. When the cupcakes come out of the oven, bake the bacon for about 5 minutes, being careful not to burn. Set aside to cool.

For the frosting, put all of the ingredients into a bowl and beat together with and electric mixer, until smooth. 

Spread on to of the cupcakes with a knife or pastry bag. Sprinkle a small amount of the candied bacon of top of each cake, pressing lightly to make stick. 

Makes 30 cakes. Store in airtight containers in the refrigerator. Let stand at room temperature for 15 to 30 minutes, before serving.

Note: Family and friends went "crazy" for these cakes and were surprised at how moist and tasty they are. Definitely a favorite.

KETO Bacon & Cheddar Breakfast Biscuits (Gluten Free)

Tasty Bacon & Cheddar Biscuits ~
for breakfast or snack time.

Ingredients:
1 1/2 cups grated mozzarella cheese
4 ounces cream cheese, at room temperature
2 cage free eggs
2/3 cup almond flour
4 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1 cup grated cheddar cheese
4 slices cooked bacon, chopped
plastic wrap
parchment paper

Method:
Add the mozzarella and cream cheese to a large microwaveable bowl. Microwave on high for 45 seconds, until the cheeses are slightly melted. Stir and return to the microwave for an additional 20 seconds. Stir. (The mixture should be sticky. If any of the cheeses are unmelted microwave for 10 to 20 seconds more.)

In a separate bowl, stir together the flour, baking powder, spices and eggs. Add the combined ingredients to the melted cheeses. Mix until well blended. Mix in the cheddar cheese and bacon.
Lightly dust a piece of plastic wrap with almond flour. 

Pour the dough into the middle of the dusted plastic wrap and cover to form a ball. Refrigerate the dough for 20 to 30 minutes. (or longer)

Preheat oven to 425*. Line baking sheets with parchment paper. Cut the dough into 10 equal pieces. Roll the cut pieces into balls.  Space the dough balls evenly on the prepared baking sheets. (The dough will spread.) Bake for 5 minutes, rotate the pan and then continue baking for 3 minutes, or until golden brown. (Be careful not to burn.)

Allow to cool for 5 minutes before serving. Store leftovers in an airtight container, in the refrigerator. 

Nutritional information per biscuit: 
approximately 216.78 calories, 17.76 grams fat, 2.8 grams net carbs 
& 11.48 grams protein

Notes:
My family enjoyed these for breakfast! 
For variation, a 1/2 cup crumbled cooked sausage may be substituted for the bacon.

Low Carb 5 Minute Chocolate Mousse

This is a luscious, delicious and rich
chocolate dessert.

Ingredients:
1 cup heavy whipping cream
3 tablespoons dark chocolate unsweetened cocoa powder
1/2 teaspoon cinnamon (optional)
3 tablespoons Lakanto classic monkfruit sweetener or sweetener of choice
1 tablespoon Lily's Dark Sugar Free Chocolate Chips (optional)
2 tablespoons chopped toasted almonds (optional)
2 tablespoons toasted unsweetened coconut (optional)

Method:
Put the cream, cocoa, cinnamon and sweetener into a medium bowl. Mix with an electric mixer, on low speed, until the dry ingredients are moistened. Next, mix on high speed until the mixture is light and fluffy. Divide evenly into 4 small dessert bowls. If desired, garnish with chocolate chips, almonds or coconut.

Nutritional Information: Each 1/2 cup serving contains approximately 212.5 calories, 22.39 grams fat, 3.16 net carbs & 1.22 grams protein.

Note: This Low Carb dessert is nice enough to serve to company!

KETO Friendly Peanut Butter & Chocolate Balls (Fat Bombs)

Very rich and very yummy!

Ingredients:
8 ounces cream cheese, softened to room temperature
1/2 cup natural peanut butter
1/4 cup coconut oil
1 teaspoon sea salt or pink himalayan salt
1/2 cup KETO Friendly chocolate chips
1 tablespoon coconut oil

Method:
Line a baking sheet with parchment or waxed paper. Place the cream cheese, peanut butter, 1/4 cup coconut oil and salt into a medium bowl. Using an electric mixer, beat for 2 minutes, until the ingredients are thoroughly combined. Place the bowl of peanut butter mixture in the freezer for 15 minutes, or the refrigerator for 30 minutes, to make the mixture firm.

Using your hands, form spoonfuls of the chilled mixture into golf ball sized balls and place on the paper lined baking sheet . Place in the refrigerator for 15 minutes.

Combine the chocolate chips and 1 tablespoon of coconut oil in a microwaveable bowl. Heat for 30 second intervals, in a microwave oven, until fully melted. (Stir after each 30 second interval.) Drizzle the melted chocolate over the chilled peanut butter balls. Return to the refrigerator, for at least 5 minutes, to set the chocolate. Store in an airtight container in the refrigerator. (Store in the freezer, if you prefer them to be harder.) Makes about 30 Keto Candy "Fat Bombs". So yummy!

Nutritional Information: One Peanut Butter Ball contains approximately 83 calories, 7.95 grams fat, 2 grams carbs & .78 grams protein

Notes: 
These taste like peanut butter cheesecake. They are very rich, but hunger and sweet tooth satisfying!