LOW CARB Chicken & Broccoli Casserole (Gluten Free)

A delicious & healthy chicken dish
with a flavorful, gourmet sauce.

Ingredients:
5 boneless & skinless chicken breasts
4 -5 cups chopped steamed broccoli (not mushy)
8 ounces slice mushrooms
2 tablespoons butter
1 15 ounce jar alfredo sauce (or 1 3/4 cups homemade alfredo sauce)
3/4 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon curry powder
1/4 teaspoon black pepper

1/2 teaspoon xanthan gum (optional)
1 1/2 cups grated sharp cheddar cheese
4 tablespoons butter
1 cup pork panko (or finely crushed pork rinds)**
1/4 cup finely grated parmesan cheese
smoked paprika (optional)

Method:
Preheat oven to 400*. Wrap the chicken breasts in foil and bake for 35 - 50 minutes, or until cooked through. Remove from the oven and reduce the heat to 350*. When the chicken is cool enough to handle, cut into bite sized pieces and set aside. Saute the mushrooms in the 2 tablespoons butter, just until tender. Set aside. 
Lightly butter the bottom and sides of a 9 x 13 inch baking dish. Layer the broccoli evenly in the prepared pan. Top evenly with the chopped chicken. Stir together the alfredo sauce, mayo, juice, curry powder, pepper, xanthan gum and 1 cup of the cheddar cheese. Spread the sauce on top of the chicken. Sprinkle the remaining 1/2 cup of cheddar cheese over the sauce.
Melt the 4 tablespoons of butter in a skillet. Stir in the pork panko and parmesan cheese. Sprinkle the crumb mixture evenly over the top of the casserole.  If desired, sprinkle smoked paprika over the crumbs. Bake for 25 to 30 minutes. Makes 8 servings. 

Nutritional info per serving:
342 calories ~ 24.65 grams fat ~ 7.6 grams net carbs ~ 35.6 grams protein

KETO Friendly Marbled Mocha Cheesecake Bites (Gluten & Sugar Free)

Very light & moist tasty low carb bites.

Chocolate Ingredients:
coconut cooking oil spray
8 eggs
1/2 cup butter (softened, at room temperature)
1 cup sour cream
4 teaspoons pure vanilla extract
1 cup special dark unsweetened cocoa powder (or unsweetened cocoa of choice)
3 teaspoons instant espresso or coffee crystals
1 to 1 1/2 cups Lakanto classic sweetener (or granulated sweetener of choice)
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
1 cup Lily's sugar free dark chocolate chips

Cream Cheese Ingredients:
16 ounces cream cheese
2 eggs
1/2 cup Lakanto classic sweetener (or granulated sweetener of choice)
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Optional:
1/4 cup Lily's sugar free dark chocolate chips

Method:
Preheat oven to 350*.  Spray the sides and bottom of 13 x 9 inch pan with cooking oil spray and set aside. In a large mixing bowl, beat together the eggs, butter, sour cream and vanilla, for 5 minutes, with an electric mixer on high speed. 
In a second bowl, whisk together the cocoa, dried coffee, sweetener, baking powder and salt.
Add the cocoa mixture to the beaten ingredients. Mix on low, just until the dry ingredients are moistened, then mix on high until well blended. Stir in the chocolate chips and set aside.
Beat together the cream cheese, eggs, sweetener, vanilla and almond extracts, until smooth and well blended.
Pour half of the chocolate mixture into the prepared pan. Top with half of the cream cheese mixture. Repeat with the remaining batters. Use a knife to make swirls in the batters, being careful not to over mix.  If desired, sprinkle the additional chocolate chips on top of the swirled batter. Bake for 30 to 35 minutes, just until a pick inserted in the center, comes out clean. Allow to cool, in the pan, for 20 minutes, before cutting into 40 equal sized squares.
Store in an airtight container in the refrigerator. Makes 40 pieces.

Note: These Mocha Cheesecake Bites are light and delightful! (My non Keto husband loves the taste and texture....and so do I.)

Nutritional info per square:
88 calories ~ 7.6 grams fat ~ 1.7 grams net carbs ~ 2.68 grams protein

KETO Friendly Bacon Knot Appetizers

Simple & Tasty Bacon Appetizers.

Ingredients:
12 slices of bacon (not thick cut)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground thyme
1/4 teaspoon ground sage
1/4 cup finely grated parmesan cheese 

Method:
Preheat oven to 425*. Line a baking sheet with parchment paper. Tie one slice of bacon into a knot and then tie it in a knot again. Place on the prepared baking sheet. Repeat with the remaining slices of bacon. Sprinkle the garlic powder, chili powder, thyme and sage evenly over each bacon knot. Bake for 10 minutes. Remove from the oven and sprinkle with parmesan cheese. Return to the oven and bake for 7 minutes, or until the knots have reached the level of preferred crispiness. Allow to cool, slightly, before serving. Makes 12.

Notes: These appetizers are quick and simple to make. PLus, they taste great!
Do not use powdered parmesan that is found on an unrefrigerated store shelf. Instead, use a refrigerated grated parmesan, or freshly grate your own.

Nutritional info per bacon knot:
63.1 calories ~ 4.6 grams fat ~ 0.35 grams net carbs ~ 4.69 grams protein

Keto Friendly Coconut Bars (Gluten & Sugar Free)

Super Simple, Light & Tasty Coconut Bars

Ingredients:
coconut oil cooking spray
parchment paper
1 cup coconut butter**
1 cup coconut oil, melted
3/4 cup Lakanto Classic sweetener (or granulated sweetener of choice)
1/2 cup coconut flour
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 eggs, at room temperature
1/2 cup unsweetened flaked coconut
1/4 cup Lily's sugar free dark chocolate chips


Method:
Preheat oven to 350*. (If using a glass pan, reduce the temperature to 325*.) Lightly spray the bottom and sides of a 9 x 13 inch pan. Next, line the bottom of the pan with parchment paper and set aside. Heat the jar of coconut butter, in a microwave oven, for about 40 seconds, to make it easy to stir and to blend the butter. Then, measure 1 cup of coconut butter.
In a large mixing bowl, with an electric mixer on medium speed,  blend together the coconut butter and oil. Add the sweetener, flour, baking powder and extracts. Mix until all of the ingredients are well combined. Add the eggs and mix to create a smooth batter. Pour the batter into and spread evenly in the prepared pan. Sprinkle the coconut evenly over the batter. Sprinkle the chocolate over the coconut. Very lightly press the coconut and chocolate into the batter.
Bake for 10 minutes. Turn the pan and bake for 10 minutes more, or until a pick inserted near the center, comes out clean. (After 5 minutes, loosely cover with foil to keep the top from becoming to brown.) Allow to cool for 10 minutes, or longer, before cutting. Cut into 36 evenly sized bar cookies. Store in an airtight container, in the refrigerator.

**Coconut butter can be found in natural food stores, where the nut butters are located. It also can be purchased online. Refrigerate after opening.

Note: These are very delicious and even appeal to people who are not trying to eat gluten and sugar free.

Nutritional info per cookie:
144.57 calories ~ 14.88 grams fat ~ 0.75 net carbs ~ 1.28 grams protein

MY FAVORITE Low Carb Hamburger Soup (SUPER QUICK & EASY!)

There are many recipes for this popular
Low Carb soup, but this one is my favorite!

Ingredients:
1 pound grass fed ground beef
1 tablespoon avocado or olive oil
1 small onion, chopped (or half of a large onion)
2 cloves garlic, minced
1/2 red bell pepper, chopped (optional)
1 (10 ounce) can mild Rotel tomatoes
1 teaspoon dried cilantro (or 2 tablespoons chopped fresh cilantro)
1/4 teaspoon dried oregano leaves
black pepper (to taste)
4 cups beef broth
8 ounces cream cheese
Optional Garnishes:
grated cheddar or pepper jack cheese
chopped avocado

Method:
In a skillet, brown the ground beef. Place in a colander or sieve to drain off any excess grease. In a large pot, sauté the onion, garlic and bell pepper, over medium-low heat. Once the onion is translucent, add the tomatoes, cilantro, oregano, broth and cream cheese. Continue to cook and stir over medium heat, until the cream cheese is completely melted and blended in. If desired, garnish with 3 tablespoons grated cheese and 1/4 cup chopped avocado. Makes 8 one cup servings.

Note: This quick and simple, flavorful soup is satisfying and appealing to everyone, even if they are not following a low carb meal plan.

Nutritional info per 1 cup serving (without garnish):
212.5 calories ~ 15.36 grams fat ~ 4.2 grams net carbs ~ 15.39 grams protein

KETO Friendly Light & Tasty Hawaiian Chicken (VERY LOW CARB)

Simple & Flavorful Hawaiian Chicken

Ingredients:

1 teaspoon grated lemon peel

2 teaspoons grated orange peel

1/4 cup fresh squeezed lemon juice

1/2 cup orange juice (I use fresh squeezed.)**

1/4 Lakanto Golden sweetener

2 tablespoons liquid aminos (or soy sauce) 

1 tablespoon coconut oil

2 teaspoons deli mustard

1/2 teaspoon garlic powder

3 - 3 1/2 pounds chicken, skin removed (thighs or breasts, cut in half.)

coconut oil cooking spray

Method:

In a microwave safe bowl, or measuring cup, stir together the peels, juices, sweetener, soy sauce, oil, mustard and garlic powder.Heat for 40 seconds, in a microwave, and stir to blend. Pour marinade over the chicken pieces, cover, and marinate for 2  to 4 hours. Stir, occasionally. 

Preheat oven to 350*. Line a shallow pan or roaster with foil. Spray or lightly grease with cooking oil. Remove chicken from marinade and place in the prepared pan. Bake for about 20 minutes. While baking, bring reserved marinade to a boil, in a small saucepan, on top of the stove. Makes 10 servings

Boil 20 minutes, or until the liquid is reduced to about 1/3 cup. 

Reduced marinade

Remove the chicken from the oven and brush with the reduced marinade. Return to the oven for another 15 to 20 minutes, or until the chicken is no longer pink inside. Let rest, in juices, 5 minutes before serving. Makes 10 servings. 

**If you are following a strict KETO meal plan, you can substitute 1 teaspoon of orange extract with water, or apple cider vinegar, to equal 1/2 cup of liquid. (This will reduce the carbs and sugars.)

Notes: 

I used five boneless chicken breasts, cut in half, but chicken thighs are an even better, moister choice. A whole cut up chicken, also works well.

This simple, but tasty dish goes well with salad and/or "Oven Roasted Radish Potatoes". (See this blog for the recipe.)


Nutritional info per 1/2 pound of chicken:
approximately 361 calories ~ 23.4 grams fat ~ 2.1 grams net carbs ~ 37.5 grams protein

KETO Friendly BEST Coconut Macaroons (Gluten & Sugar Free)

Perfect & Guilt Free Macaroons!

Ingredients:
1/3 cup water
3/4 cup Lakanto Classic Monkfruit sweetener (or granulated sweetener of choice)**
1/4 teaspoon pink Himalayan or sea salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
2 large eggs
4 cups unsweetened shredded coconut
1/2 cup Lily's sugar free dark chocolate chips**
1 teaspoon coconut oil
parchment paper

Method:
Preheat oven to 350*. Line baking sheets with parchment paper and set aside. In a small saucepan, stir together the water, sweetener, salt and extracts. Bring to a boil over a medium-high heat. Remove from heat and stir the syrup. Set aside.
Mix the coconut and eggs in a food processor. Add the syrup and blend to form a well blended dough. Use spoons or a scoop to place 30 equal portions of the coconut "dough", an inch apart, on the prepared baking sheets. Bake for 5 minutes. Rotate the baking sheet, in the oven, and continue baking for another 5 minutes, or until lightly browned.

Cool on a rack. Heat the chocolate chips and coconut oil for 20 to 30 seconds until melted. Stir and drizzle over the tops of the baked cookies. Makes 30 cookies.

**If you are not following a sugar free diet, regular granulated sugar and chocolate chips may be used.

Note: This recipe produces perfect coconut macaroons. (My husband loves these and questioned whether they really are KETO.)

Nutritional info per cookie:
99.9 calories ~ 9. 29 grams fat ~ 1.49 grams net carbs ~ 1.5 grams protein

KETO Friendly Garlic Butter Roasted Radish Appetizers (They Taste Like Potatoes!!)

These tasty little bites will be a favorite
for Keto & non Keto eaters. Everyone
will think they are potatoes!

Ingredients:
25 medium radishes
1 cup beef broth
1 cup water
2 slices bacon
2 tablespoons butter
2 tablespoons avocado oil
1 tablespoon minced garlic
2 teaspoons dried parsley
1/8 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon dried chives
1/8 teaspoon dried cilantro
1/8 teaspoon oregano
coconut or avocado oil cooking spray
1/2 cup grated sharp cheddar cheese (or other cheese of your choice)

Method:
Wash and trim the ends off the radishes. Add the broth, water and radishes to a saucepan. Bring to a boil and cook until the radishes are tender, when pierced with a fork. Remove the radishes from the broth mixture and allow to rest on absorbent paper. Discard the broth mixture.
Preheat oven to 450*. Line a baking pan with parchment paper and set aside.
Cook the bacon, in a frying pan, just until done. Drain on absorbent paper. After cooled, dice and set aside.
In a small saucepan, melt the butter. Add the oil, garlic, parsley, paprika, onion powder, chives, cilantro and oregano. Stir to mix and set aside.
Place the boiled radishes on the prepared pan. Spray the bottom of a flat sided cup with cooking oil spray.  Use to flatten the radishes enough, so that toppings can rest easily on top.

(Be careful not to flatten too much, or they will fall apart when served.) Use paper towels to blot any excess liquid, that releases from the radishes, after smashed.

Spoon 1/2 teaspoon to 1 teaspoon of the garlic butter mixture over the top of each radish.
Bake for 15 minutes. Remove from the oven and top each radish with a teaspoon of cheese and a sprinkling of  diced bacon. Return to the oven for another 10 minutes. Cool slightly before serving. 

Note: I do not like raw radishes, but I do love these! They really do taste like baked potato bites and my husband insisted that they were.

Nutritional info per appetizer:
32.66 calories ~ 3.16 grams fat ~ o.28 grams net carbs ~ 0.9 grams protein

KETO Friendly Deluxe Reuben Coleslaw

A simple coleslaw with a delicious
flavor variation!

Ingredients:
6 tablespoons mayonnaise**
1 tablespoon tomato or marinara sauce**
1/2 teaspoon lime juice**
1/4 cup diced dill pickles**
4 cups of shredded cabbage
1/2 pound lean corned beef*** or pastrami
1/4 pound Swiss cheese


Method:
In a small bowl, mix together the mayo, tomato sauce, lime juice and pickles. Set aside. (This sauce can also be made hours ahead, or the day before, to allow the flavors more time to blend.) 
Cut the corned beef into 1/4 inch thick, bite sized strips. Cut the Swiss cheese in the same manner. Place 2 cups of the cabbage in a large mixing or serving bowl. Stir in 1/2 of the prepared sauce. Add the corned beef and cheese. Top with the remaining cabbage and sauce.

Stir and serve. May be stored in the refrigerator for 2 or 3 days. Makes 5 servings.

**You can omit the mayo, tomato sauce, lime juice and pickles, if you prefer to use a store bought sugar free Thousand Island dressing. (about 2/3 of a cup.)

***I cooked a small corned beef brisket, in a slow cooker, on low, for 5 hours. I added 1/2 cup red wine and just enough water to cover.

Notes: 
I love this salad! (Even my husband, who hates mayonnaise, liked this salad.) This recipe may be doubled for larger gatherings.

Nutritional info per serving:
345.63 calories ~ 27.77 grams fat ~ 5.23 grams net carbs ~ 16 grams protein

LOW CARB Baked Green Chili Chicken (Gluten Free)

Baked Green Chili Chicken with 
Oven Roasted Radish "Potatoes"
 & sliced avocado.

Ingredients:
olive oil cooking spray
4 boneless & skinless chicken breasts
8 ounces cream cheese (room temperature or microwaved 20 seconds)
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/4 teaspoon cumin
1/4 teaspoon pink Himalayan or sea salt
1/4 teaspoon black pepper
4 ounces chopped mild green chilis
1 cup shredded monterey jack cheese

Method:
Preheat oven to 375*. Spray a baking pan with the cooking spray. 
Trim any fat from the chicken breasts and lay in the prepared pan. 
In a medium bowl, with an electric mixer, beat the cream cheese and spices until well blended and smooth. Stir inthe chilis. Cover the chicken with the cream cheese mixture. Sprinkle the jack cheese over the top. Bake for 35 to 45 minutes, or until the chicken is cooked through. 

Serve over rice, or for a KETO Friendly meal, serve over steamed spinach 
or cauliflower rice. Makes 4 servings.

Notes: This dish isn't pretty, but it is tasty! (Leftovers are easily reheated, in a microwave, for 2 minutes.)
Search this blog for the simple "Oven Roasted Radish Potatoes" recipe.

Nutritional info per 8 ounce serving:
507.9 calories ~ 32.57 grams fat ~ 4.5 grams net carbs ~ 47.56 grams protein
(To reduce calories and carbs, cut the portion in half, to make a 4 ounce serving.)

A Delicious & Nutritious "Super-Food" Smoothie

A Delicious & Nutritious
Smoothie!

Ingredients:
1 medium - large organic apple
1 cup frozen red grapes
1 - 2 teaspoons freshly grated ginger root
1/2 cup plain or vanilla greek yogurt
1/2 cup unsweetened green tea
1 tablespoon honey (optional)

Method:
Core the apple, but do not remove the peel. Chop and place into a blender container. Add the remaining ingredients and blend until smooth. Makes 2 servings.

Notes: 
This delicious smoothie combines five big super-foods, full of  nutrients, antioxidants, fiber & more.
Fresh home brewed green tea is the best to use in this recipe.

Low Carb Baked Bacon & Cheddar Appetizer Bites (Gluten Free)

Tasty little appetizer bites!

Ingredients:
1 pound bacon
1 tablespoon dried chives
2 tablespoons water
4 tablespoons butter
1 1/2 teaspoons bacon grease
1 tablespoon cream cheese, softened
4 eggs
1/3 cup coconut flour
1/4 teaspoons baking powder
1/2 teaspoon chili powder or 1/8 teaspoon cayenne pepper
2 cups shredded sharp cheddar cheese
parchment paper

Method:
Fry the bacon until crisp. (Reserve 1 1/2 teaspoons of the bacon grease.) Allow the bacon to cool on absorbent paper. Once cooled, crumble and set aside. 
Place the dried chives in a small bowl and cover with the water. Set aside. 
Melt the butter and bacon grease. Set aside.
Place the melted butter, bacon grease, cream cheese and eggs in a medium bowl. Beat with an electric mixer until well blended and smooth.
Mix in the coconut flour, baking powder and chili powder.
Strain, and discard, the water from the chives. Mix the chives, bacon and cheese into the dough. Refrigerate for 20 minutes. 
Preheat oven to 375*. Line two baking sheets with parchment paper and set aside.
Form spoonfuls of dough into 36 balls, and place about 2 inches apart, on the prepared baking sheets. Bake for 6 minutes. Rotate the baking sheet and bake 6 to 8 minutes more, or until the appetizer bites are lightly browned. 

Serve warm or at room temperature Makes 36 appetizers.

Note:  These mini bacon and cheddar bites are tasty low carb snacks or appetizers. If desired, serve with a marinara dipping sauce.

Nutritional info per appetizer bite:
112.6 calories ~ 9.27 grams fat ~ .5 grams net carbs ~ 6.5 grams protein

The BEST KETO Friendly "Cornbread" Muffins (Gluten Free)

Perfectly moist & tasty muffins.

Ingredients:
coconut oil cooking spray
1 1/4 cups almond flour
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
3/4 cup shredded sharp cheddar cheese
4 tablespoons butter, melted
3 eggs
18 -24 slices pickled jalapeno (optional)

Method:
Preheat oven to 400*. Spray six muffin cups with the coconut oil spray. Set aside.
Whisk together the flour, baking powder, salt and cheese. Beat the eggs and butter until smooth. Whisk into the dry ingredients, just until they are completely moistened. Spoon equal portions into the six muffin cups. If desired, place 3 or 4 jalapeno slices on top of each muffin batter. Bake for 7 minutes. Rotate the muffin pan and continue baking for 7 minutes, or until the tops are golden brown. 

Makes 6 servings. Store leftovers in an airtight container, in the refrigerator.

Notes: These muffins have the taste and texture of cornbread, even though there is no cornmeal in them!  If desired, the recipe may be doubled.

Nutritional info per muffin without jalapeno slices:
296.5 calories ~ 26.88 grams fat ~3 grams net carbs ~ 11.5 grams protein

Nutritional info per muffin with jalapeno slices:
298.46 calories ~ 26.9 grams fat ~ 3.1 grams net carbs ~ 11.56 grams protein

VERY LOW CARB ~ Peanut Butter Fudge SUPER EASY & Sugar Free

So EASY to make, with a
Perfect texture and flavor!

Fudge Ingredients:
1 cup sugar free natural peanut butter (I use crunchy style)
1 cup organic coconut oil
1/4 cup unsweetened vanilla almond milk
1/4 cup Lakanto Golden Monkfruit sweetener (or sweetener of choice)
1/8 teaspoon pink Himalayan or sea salt

Chocolate Topping:
1/8 cup unsweetened dark cocoa powder
1 tablespoon coconut oil, melted
1 tablespoons Lakanto Classic Monkfruit sweetener (or sweetener of choice)

Method:
Line the bottom of a loaf pan with parchment paper and set aside.
Heat the peanut butter and coconut oil, in a microwave, until slightly melted. Add to a blender container, along with the almond milk, sweetener and salt. Blend until well mixed and smooth. Pour into the prepared pan. Refrigerate for one hour.
Whisk together the chocolate topping ingredients and drizzle over the top of the fudge. Return to the refrigerator for an additional hour. Remove from the pan and cut into 24 equal pieces. Store in a covered container, in the refrigerator. Makes 24 servings.

Note: My husband was amazed by this fudge ~ he found it hard to believe it is KETO and says it is better than some non KETO fudges he has tried! (I think it is quite good, too!)

Nutritional Info per piece:
155 calories ~ 15.2 grams fat ~ 1.7 grams net carbs ~ 2.8 grams protein

KETO Friendly Mint Cheesecake & Chocolate Leprechaun Bars

These are a light and tasty low carb treat
that even non KETO eaters will enjoy!

Ingredients:
for cake layer:
parchment paper
1/2 cup (1 stick) butter (room temperature)
1/2 cup Lakanto Baking or Classic sweetener** (or sweetener of choice)
4 eggs
1 teaspoon vanilla extract
1/4 cup water
1 1/2 cups almond flour
1/4 cup unsweetened dark cocoa powder
1 teaspoon baking powder

for cheesecake layer:
16 ounces (2 boxes) cream cheese (softened)
1/2 cup Lakanto Baking or Classic sweetener** (or sweetener of choice)
2 eggs
1 1/2 teaspoons peppermint extract
4 drops green food coloring
small portion of a sugar free dark chocolate bar (optional)

Method:
Preheat oven to 350*. Line a 9 x 13 baking pan with parchment paper and set aside.
With an electric mixer, beat together the butter and sweetener, until smooth and creamy.
Mix in the eggs, vanilla and water. Add the flour, cocoa and baking powder. Mix until all of the ingredients are well blended. Spread the batter into the prepared pan. Bake for 15 minutes.
While the chocolate layer is baking, beat together the cheesecake ingredients until creamy and smooth. Remove the pre-baked chocolate layer from the oven and gently spoon the cheesecake layer evenly over the top. Grate a bit of chocolate bar over the top of the cheesecake layer. Return to the oven and continue to bake for another 20 minutes, or until the cheesecake layer is set.

Cool in the pan for at least 10 minutes. Transfer the  bars and parchment to a cooling rack to finish cooling. Cut into 36 bars. Store in an airtight container, in the refrigerator. Serve chilled. Makes 36 Leprechaun bars.

**Lakanto Baking sweetener is finer than the Classic sweetener and creates a smoother textured dessert. If you do not have the Baking sweetener, you can process the Classic sweetener, in a food processor, to create a similar product.
(My husband likes the Baking sweetener so much, that he asked me to buy more, regardless of the cost!!)

Note: These pretty bars have a perfect light texture and taste.

Nutritional info per bar:
115.3 calories ~ 29.7 grams fat ~ 2.1 grams net carbs ~ 3.2 grams protein

DELICIOUS ~ Oven Roasted Radish "Potatoes" (VERY LOW CARB & Vegan)

These roasted radishes look and taste 
like chopped mini red potatoes!

Ingredients:
1 pound radishes (about 50 medium or 1 1/2 bunches)
4 teaspoons olive oil
1/2 teaspoon pink Himalayan  or sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
grated parmesan (optional for garnish)
finely chopped parsley (optional for garnish)

Method:
Preheat oven to 400*. Line a baking sheet (with sides) with foil or parchment paper and set aside.
Wash and trim the radishes. Then quarter. In a large bowl, toss the radishes with the oil, salt, pepper, garlic and paprika. Spread evenly in the prepared pan. Roast for 25 to 45 minutes, until the radishes are browned and have reached the level of crispiness you prefer.
If desired, garnish with a sprinkling of parmesan cheese and or fresh parsley. 
Makes four 1/2 cup servings.

Equals: 1 green serving, 1 healthy fat, .75 (3/4) condiment

Nutritional info per serving (without garnishes):
50.5 calories ~ 4.5 grams fat ~3.75 grams carbs (1.25 grams net carbs)

 ~ 0.37 gram protein

Note: My husband was amazed by these roasted "potatoes" ~ he found it hard to believe that they were actually radishes!