KETO Friendly Pumpkin Spice Latte (Sugar Free & Low Carb)

🍂 A Delicious & Comforting Autumn Latte. 🍂

Ingredients:
1 cup strong black coffee
1 tablespoon pumpkin puree
1 tablespoon butter 
1 tablespoon heavy whipping cream
2 teaspoons Lakanto Golden sweetener
1 tablespoon sugar free caramel or vanilla syrup
1/2 teaspoon pumpkin pie spice**
dash pink Himalayan salt (optional)

Garnish:
2 tablespoons whipped cream***
nutmeg

Method:
Add all of the ingredients (except for the garnish) to a blender container. 
Quickly blend to mix and then pour into a mug. 
If desired, garnish with a dollop of whipped cream and a sprinkle of nutmeg. 
Makes one serving.

**See this blog for the "Homemade Pumpkin Pie Spice Seasoning recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html 

***I make my KETO whipped cream by beating a half cup of heavy whipping cream with 1 tablespoon Lakanto Powdered sweetener. Store in an airtight container, in the refrigerator.

Notes: During Autumn, I typically have leftover pumpkin puree on hand, in the refrigerator, when a recipe does not use the entire can. I am always happy to find uses for small amounts of pumpkin puree.
My husband does not like Pumpkin Spice Lattes and would never order one, so I was surprised when he liked this drink!

Nutritional Info (with garnish):
approximately 214.6 calories ~ 23 grams fat ~ 2.6 grams net carbs
~ 1.5 grams protein

Nutritional Info (without garnish):
approximately 163.6 calories ~ 17.6 grams fat ~ 2.2 grams net carbs
~ 1.1 grams protein

For more pumpkin recipes, on this blog, enter "pumpkin" into the search box at the top of the page or click on these:
https://carriekitchencreations.blogspot.com/2019/09/keto-friendly-pumpkin-mousse-squares_29.html
https://carriekitchencreations.blogspot.com/2019/09/keto-friendly-pumpkin-spice-fudge.html
https://carriekitchencreations.blogspot.com/2015/11/organic-pumpkin-dog-biscuits.html

KETO Friendly Pumpkin Mousse Squares ~ Delicious, Gluten & Sugar Free!

One Light & Luscious Pumpkin
Mousse Square.

Ingredients:
2 tablespoons butter
1 cup almond flour
2 tablespoons sugar free maple syrup**
1 teaspoon cinnamon
1/8 teaspoon pink Himalayan or sea salt
16 ounces cream cheese, at room temperature***
1 cup Lakanto Powdered sweetener
2/3 cup organic pumpkin puree
2/3 cup heavy whipping cream
2 1/2 teaspoons pumpkin pie spice****
1 teaspoon pure vanilla extract
1 envelope "Whip It" (optional)
1/2 teaspoon xanthan gum (optional)

**I used 2 tablespoons sugar free caramel syrup and 1/8 teaspoon maple extract.
***If your cream cheese is not at room temperature, you can heat it for two 20 second intervals, in a microwave oven.
****To make your own Pumpkin Pie Spice Seasoning, see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Method:
Preheat oven to 350*. Lightly grease the bottom and sides of a 9 inch square pan. Set aside. Place the butter in a medium microwavable bowl. Heat for 10 second intervals or just until melted. Add the almond flour, syrup, cinnamon and salt. Stir to blend and then pat evenly into the bottom of the prepared pan. Bake for 7 to 9 minutes. Set aside to cool.

Place the cream cheese in a large bowl. Sift the powdered sweetener over the cheese. Add the pumpkin, cream, spice and vanilla. Use an electric mixer to blend the ingredients. If desired, add the Whip It and the xanthan gum. Continue mixing until well blended, smooth and fluffy.
Spread evenly on top of the fully cooled crust. Refrigerate for 2 to 3 hours, or until the filling has set. (To speed this process, you may place in the freezer for an hour.) Cut into 16 equal squares. Makes 16 servings.

Optional Garnishes: 
If desired, top a square with a tiny dollop of whipped cream.
Or, microwave 1 tablespoon of of sugar free chocolate chips with 1/2 teaspoon coconut oil, at 20 second intervals, until melted. Stir to blend and drizzle on the plate and square.

Notes: 
The whip it and xanthan gum help the mousse to set and to hold it's shape.

Whip It can be purchased at World Market,
online, or at German/International markets.
It is an almost zero carb powder, that helps
whipped cream not to become liquid and to
hold it's whipped shape.

These are a perfect dessert to serve to family and friends. (Okay, my husband and I ate them for breakfast, too!)

Nutritional info per square with Whip it & xanthan gum (without garnish):
approximately 194.26 calories ~ 18.44 grams fat ~ 3.45 grams net carbs 
~ 3.6 grams protein

BEST KETO Friendly "Cheddar Bay" Biscuits

A delicious KETO version of the
popular Red Lobster restaurant biscuits.

Ingredients:
coconut or olive oil cooking spray
2 tablespoons butter
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/8 teaspoon pink Himalayan or sea salt
1 1/2 cups almond flour
1/8 teaspoon pink Himalayan or sea salt
1 tablespoon baking powder
1 1/2 cups grated cheddar cheese (I use sharp cheddar)
4 tablespoons butter
1/2 cup sour cream
2 large cage free eggs

Method:
Preheat oven to 425*. Lightly grease a muffin pan, with the cooking spray and set aside. 
Place the 2 tablespoons of butter into a small microwavable bowl. Heat, at 10 second intervals, just until melted. Stir in the oregano, garlic powder and salt. Set aside.
In a large bowl, stir together the almond flour, salt, baking powder and cheese.
Melt the 4 tablespoons of butter in a glass bowl, or 2 cup measuring cup, at 20 second intervals, in a microwave oven. Stir in the sour cream. Add the eggs and stir until blended and smooth. Add the egg mixture to the dry ingredients and stir just until well mixed. Drop 12 equal spoonfuls of dough onto the prepared muffin pan. Bake for 7 minutes. Brush the tops of the biscuits with the butter and herb blend. Return to the oven and bake for an additional 3 minutes until the biscuits are a golden brown. Makes 12 biscuits. Store leftovers in the refrigerator.

Notes: 
These simple biscuits are the perfect substitute for Red Lobster's Cheddar Bay Biscuits!
The recipe may be doubled. These are good warm or cold for breakfast, a quick snack, or served with lunch or dinner.

Nutritional info per biscuit:
221.4 calories ~ 20.4 grams fat ~ 2.7 grams net carbs ~ 7.6 grams protein

KETO Friendly Pepperoni Crisps ~ "Crackers" For Dipping (VERY LOW CARB)

Spicy pepperoni crisps with
guacamole for dipping.

Ingredients:
parchment paper
18 slices of natural nitrate free pepperoni

Method:
Preheat the oven to 350*. Line a baking sheet with parchment paper. Lay the pepperoni slices on the parchment paper, so that they are not touching. Bake for 5 minutes. Remove from the oven and turn over each slice. Return to the oven and bake for 4 to 5 minutes longer. (Be careful not to overcook.) Transfer to a paper towel to cool. Makes 2 servings.

Notes: These baked pepperoni slices make very nice crisps to eat with dips. 
I prefer to use Gallo Natural Uncured Pepperoni slices, because they are less greasy, without added nitrates, nitrites, hormones and preservatives.

Nutritional info per one serving (9 slices): 120 calories ~ 10 grams fat ~
1 gram net carb~ 6 grams protein

QUICK & EASY ~ KETO Microwave Bread & Cinnamon Toast (Low Carb, Gluten & Sugar Free)

A Crunchy & Tasty 4 minute* bread
 for toast and sandwiches. 

*This bread only cooks for 90 seconds in a microwave oven. The total time to mix, microwave, cool and toast is about 4 minutes.*

Ingredients:
coconut oil cooking spray
1 tablespoon butter
4 tablespoons almond flour
1/4 teaspoon baking powder
1/8 teaspoon salt (optional)
1 egg
Topping:
2 - 3 tablespoons butter
Keto cinnamon sugar**

Method:
Lightly coat the inside of a 4 inch microwave safe bowl or mug with the cooking spray. Set aside.
Place the butter in a small microwave safe bowl or measuring cup. Heat in a microwave oven, for at second intervals, just until the butter is melted. Add the flour, baking powder, salt and egg. Whisk until well blended and smooth. Use a bowl scraper to pour the batter into the prepared bowl/mug. 

Heat in a microwave oven for 90 seconds. 

Invert the bowl to remove the bread. Allow to cool enough to be handled. Use a serrated knife to slice through the middle. (Like slicing a bun or sandwich roll.) 

Toast to desired level in a toaster. Use as bread for a sandwich or top with butter for toast. Makes one serving (2 slices) of microwave bread/toast.

For cinnamon toast, spread 1 to 1 1/2 tablespoons butter onto each warm toasted slice of bread. Sprinkle with 1 to 2 teaspoons on Keto cinnamon sugar. Enjoy!

**To make Keto Cinnamon Sugar, stir together 1/4 cup Lakanto Classic Monkfruit sweetener (or sweetener of choice) and 1 to 1 1/2 teaspoons ground cinnamon. Store in an airtight container. This can be used for cinnamon toast, added to coffee and more.**

Notes: this makes a quick and tasty bread that does not taste "eggy". 
We have regular bread, in our home, for my non-keto husband. He tried my cinnamon toast and liked it...so, I guess I will be sharing a slice with him, whenever I make this for breakfast!

Nutritional info for 1 serving (2 slices) without topping:
approximately 338.6 calories ~ 30.8 grams fat ~ 3.25 grams net carbs
~ 12.4 grams protein

Nutritional info for 1 slice of cinnamon toast:
approximately 324 calories ~ 33.4 grams fat ~ 2 grams net carbs
~ 6.4 grams protein

KETO Friendly Orange Creamsicle Pudding (Gluten Free)

A creamy & nutritious pudding with the flavor
of a vanilla & orange 50/50 ice cream bar.

Ingredients:
Orange Layer:
1/3 cup Lakanto Classic monkfruit sweetener (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1/4 cup low carb vanilla or orange cream protein powder
2 egg yolks
2 cups heavy whipping cream
3 tablespoons butter
1 teaspoon orange extract (1/2 teaspoon more, if using vanilla protein powder)

Vanilla Layer:
3 tablespoons Lakanto Classic monkfruit sweetener (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1 egg yolk
1 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon vanilla extract
plastic wrap

Method: 
Orange Layer:
In a small bowl, stir together the sweetener, salt, xanthan gum and protein powder. Set aside. In a separate bowl, whisk the egg yolks until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the cream until hot, but not boiling.
Add the dry ingredients to the hot cream and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/3 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the orange extract. Divide the pudding evenly between 9 small bowls. Set aside on counter top.

Vanilla Layer:
Immediately prepare the vanilla layer: In a small bowl, stir together the sweetener, salt and xanthan gum. Set aside. In a separate bowl, whisk the egg yolk until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the cream until hot, but not boiling.
Add the dry ingredients to the hot cream and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/4 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the vanilla extract. Spoon equal portions on top of the 9 dishes of orange pudding. Use a knife to gently swirl and slightly mix the flavors.
Lightly press a piece of plastic wrap directly onto the top of each pudding. (This prevents a "skin" from forming on the puddings.) Place in the refrigerator to completely chill, for at least 1 hour or longer. (Chilling for a longer period of time allows the pudding to set a bit more.) When ready to serve, remove the plastic wrap. Makes 9 servings.

Notes: This pudding is so delicious and creamy ~ my husband said it is the best he has ever tasted! (My 95 year old uncle loved it, too.) 

Nutritional info per serving:
approximately 351.3 calories ~ 36 grams fat ~ 3.24 grams net carbs
~ 4.7 grams protein

KETO Friendly Rich Mocha Pudding With Protein (Gluten Free)

A pudding with a delicious and rich
mocha flavor.

Ingredients:

1/3 cup Lakanto Classic monkfruit sweetener (or granulated sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
3/4 teaspoon xanthan gum
1/4 cup low carb latte or coffee flavored protein powder

1/4 cup unsweetened dark cocoa powder
2 egg yolks
2 cups heavy whipping cream

5 drops Lakanto liquid chocolate sweetener (optional)
3 tablespoons butter
1 teaspoon pure vanilla extract

1 teaspoon pure coffee extract
plastic wrap

whipped cream (optional)
sugar free chocolate chips (optional)

Method:
In a small bowl, stir together the classic sweetener, salt, xanthan gum, protein powder and cocoa. Set aside. In a separate bowl, whisk the egg yolks until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the cream and liquid sweetener until hot, but not boiling.
Add the dry ingredients to the hot cream and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/3 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the extracts. Divide the pudding evenly between 6 small bowls. Lightly press a piece of plastic wrap directly onto the top of the pudding. (This prevents a "skin" from forming on the pudding.) Place in the refrigerator to completely chill, for at least 1 hour. (Longer produces a firmer pudding.) When ready to serve, remove the plastic wrap. If desired, top with a small dollop (2 tablespoons) of whipped cream and 3 or 4 chocolate chips. Makes 6 servings.

Notes: This pudding is so delicious! ~ my husband said the texture and flavor is fantastic. I think it tastes a bit like a mocha mousse. (My 95 year old uncle loved it, too.) 

Nutritional info per serving (without garnish):
approximately 380.26 calories ~ 6.49 grams fat ~ 4.67 grams net carbs
~ 6.14 grams protein

Nutritional info per serving (with garnishes):

approximately 442.76 calories ~ 12.8 grams fat ~ 5.47 grams net carbs

~ 6.74 grams protein

KETO Friendly Banana Pudding With Protein (Gluten Free)

A creamy, nutritious & delicious
banana pudding.

Ingredients:
1/3 cup Lakanto Golden monkfruit sweetener (or sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon xanthan gum
1/4 cup low carb banana protein powder
2 egg yolks
2 cups heavy whipping cream
3 tablespoons butter
2 teaspoons banana extract
plastic wrap
nutmeg (optional)

Method:
In a small bowl, stir together the golden sweetener, salt, xanthan gum and protein powder. Set aside. In a separate bowl, whisk the egg yolks until light and creamy. Set aside.
In a saucepan, over medium to medium-high heat heat the cream until hot, but not boiling.
Add the dry ingredients to the hot cream and whisk to thoroughly blend. Continue to stir and cook over medium heat for 3 to 5 minutes. The mixture should begin to thicken and lightly bubble. Continue to stir until it thickens a bit more. Turn the heat down to low/simmer.
Whisk about 1/3 cup of the hot mixture into the egg yolks. Quickly return the egg mixture to the liquid in the saucepan, whisking to blend. Continue stirring and cooking to thicken a bit more. Add the butter and stir until melted and mixed in. Remove from heat and stir in the banana extract. Divide the pudding evenly between 6 small bowls. Lightly press a piece of plastic wrap directly onto the top of the pudding. (This prevents a "skin" from forming on the pudding.) Place in the refrigerator to completely chill, for at least 1 hour. When ready to serve, remove the plastic wrap and if desired, lightly sprinkle with nutmeg. Makes 6 servings.

Notes: This pudding is so delicious and creamy ~ my husband said it is the best he has ever tasted! (My 95 year old uncle loved it, too.) 

Nutritional info per serving:
approximately 364.6 calories ~ 6.16 grams fat ~ 3.26 grams net carbs
~ 5.48 grams protein

KETO Friendly Iced Cinnamon Roll Chaffles (Gluten Free)

A delicious (quick & easy) cinnamon
breakfast or dessert.

A "Chaffle" is made with a combination of eggs, cheese and seasonings that are baked in a waffle maker, to create a crunchy & delicious, low carb treat!

Chaffle Ingredients:
coconut oil cooking spray
2 eggs or 4 egg whites
1 cup finely shredded whole milk mozzarella cheese**
2 tablespoons almond flour
1 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons Lakanto Golden sweetener (or brown sugar substitute of choice)
1 teaspoon pure vanilla extract
1 teaspoon heavy whipping cream
Icing Ingredients:
1/4 cup marscapone cheese***
2 tablespoons Lakanto Powdered sweetener (or powdered sugar substitute of choice)
1/4 teaspoon pure vanilla extract

Method:
Whisk the eggs in a liquid measuring cup. Stir in the cheese, flour, cinnamon, baking powder, sweetener, vanilla and cream. Mix well. Set aside.
Preheat a waffle iron. Lightly coat with coconut oil spray. If using a regular size waffle iron, pour half of the batter onto the prepared waffle iron.(If using a mini waffle maker, use 1/4 of the batter for each waffle.) Cook until cooked through. (Leave in the waffle iron until it has reached the level of crispiness that you prefer. Repeat with the remaining batter.
While the chaffles are cooking, with a small whip (or fork) whisk together the marscapone, powdered sweetener and vanilla. Spread equal amounts of the icing, on top of each cooked chaffle. Makes 2 regular sized chaffles, or 4 mini chaffles. Enjoy!

** It is best to grate the cheese yourself, since "shredded" cheese from the store contains chemicals and extra carbs from ingredients that are added to prevent clumping and mold growth.

***If you like, room temperature cream cheese may be substituted for the marscapone cheese. (The marscapone is a little creamier and lighter than regular cram cheese.

Nutritional info per 1 regular sized waffle or 2 mini waffles:
approximately 401 calories ~32.6 grams fat ~ 4.2 grams net carbs
~ 17 grams protein

EASY ~ KETO Friendly Sweetened Condensed Milk (Just 4 Ingredients!)

Creamy, Sweet & Natural
Condensed Milk.

Ingredients:
2 tablespoons butter
2 cups heavy whipping cream
1/3 cup Lakanto Powdered Monkfruit sweetener (or powdered sweetener of choice)
1/2 teaspoon pure vanilla extract

Method:
Add the butter to a medium saucepan, over medium heat. Add the cream and sweetener. Stir and bring to a boil. Reduce the heat to the lowest setting. Simmer for 20 to 25 minutes, stirring occasionally, to prevent scorching and clumping. (The mixture should reduce to almost half of its original volume.)  Remove from heat and stir in the vanilla extract. Cool in pan for 15 minutes. Transfer to a glass jar.** Store, covered, in the refrigerator. The mixture will thicken as it becomes chilled. Makes about 1 1/2 cups of sweetened condensed milk. (approximately 24 servings)

**I wash wide mouthed salsa jars and then let them sit for an hour with a mixture of baking soda and water inside. After they are rinsed and dried, they are perfect for storing homemade KETO condensed milk in. They also are a nice size container to put small gifts of homemade cookies, candy or nuts in.

Notes: My husband was amazed that this is KETO! He likes sweetened condensed milk in his coffee and I wanted a KETO Friendly version to use in dessert recipes.

Nutritional info per serving (2 tablespoons):
approximately 76 calories ~ 8 grams fat ~ 1 net gram carbs 
~ 0.57 grams protein

KETO Friendly Pumpkin Spice Fudge Brownies (Vegan & Gluten Free)

Delicious Pumpkin & Fudge Brownie Bites!

Ingredients:
Brownie Layer:
parchment paper
1 cup organic pumpkin puree
1 cup natural almond butter (no sugar added)
1/2 cup Lakanto sugar free simple syrup**
1 teaspoon maple extract**
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice***
1 cup unsweetened dark cocoa powder
1/4 - 1/3 cup Lakanto Classic monkfruit sweetener (to desired sweetness)
1/3 cup sugar free chocolate chips
1/8 cup sugar free chocolate chips
Pumpkin Layer:
1/3 cup almond or coconut butter
1 tablespoon coconut oil
1 tablespoon organic pumpkin puree
1/4 teaspoon pumpkin spice
5 drops Lakanto classic sweetener liquid drops
Chocolate Drizzle:
1/4 cup sugar free chocolate chips
1/2 teaspoon coconut oil

Method:
Preheat oven to 350*. Line a square baking pan with parchment paper. Set aside.
Add 1 cup pumpkin, 1 cup almond butter, simple syrup, extracts and teaspoon of pumpkin spice to a food processor and blend on high for 30 seconds, or until the ingredients are smooth and well blended. Add the cocoa and sweetener. Blend 30 seconds more, until a thick batter is formed. Use the pulse mode in the food processor to stir in 1/3 cup chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle the 1/8 cup chocolate chips over the top and lightly press into the batter. Bake for 11 minutes. Rotate the pan and continue baking for another 11 minutes or until the top and edges are set. Allow to cool for 15 minutes.
Add the 1/3 cup almond or coconut butter and tablespoon of coconut oil to a small to a medium microwaveable bowl. Heat for 20 seconds to soften.  Stir in the tablespoon of pumpkin, 1/4 teaspoon spice and liquid sweetener until well blended. Spread over the top of the baked layer. (This pumpkin layer will stay soft.)
Place the 1/4 cup chocolate chips and 1/2 teaspoon coconut oil in a microwave safe bowl. Microwave for 30 seconds. Stir and heat for another 30 seconds. Stir to make smooth and drizzle over the layers in the pan. 

Refrigerate to chill and to harden the chocolate drizzle. Cut into 20 equal portions. Store in an airtight container in the refrigerator. Makes 20 servings.

**A 1/2 cup of sugar free maple syrup may be substituted for the Lakanto syrup and maple extract.

***To make your own pumpkin spice seasoning, stir together 1 teaspoon cinnamon with a 1/2 teaspoon of ground ginger, a 1/4 teaspoon of ground cloves and a 1/4 teaspoon of ground nutmeg.

Note: These healthy, fudgey bites are the perfect treat for anyone following a low carb, sugar free, dairy free and gluten free way of eating!

Nutritional info per serving:
approximately 44.6 calories ~ 12.38 grams fat ~ 4.8 grams net carbs
~ 4.8 grams protein

VERY LOW CARB ~ Chocolate Fudge "Brownie" Bites (Nut Free & Gluten Free)

These rich & chocolaty brownie squares are a great option for people who are eating a low carb, gluten free diet and also have a nut allergy. (Or, who don't like the texture of almond flour.)

Ingredients:
aluminum foil
coconut oil cooking spray
1 cup (5 ounces) Lily's Chocolate Chips
4 tablespoons butter
1/4 cup marscapone cheese**
1/2 cup Lakanto Classic granulated sweetener
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 eggs

Method:
Preheat oven to 350*. Line a square baking pan with a sheet of aluminum foil. Lightly spray with the coconut oil. Set aside
Place the chocolate chips and butter into a large glass measuring cup, or medium bowl. Heat for 20 seconds in a microwave. Stir with a large fork, or whisk, and heat for another 20 seconds. Stir to blend and finish melting. Add the cheese and stir to blend. Stir in the sweetener, cocoa and vanilla. Mix in the eggs until well blended. Pour and spread evenly in the prepared pan. Bake for 15 minutes. Rotate the pan and bake for another 10 minutes or just until a pick inserted, near the center, comes out clean. Cool in the pan for 15 minutes.

Lift out with the foil. Cut into 16 squares. Finish cooling in the refrigerator. Serve chilled. Store in an airtight container in the refrigerator. Makes 16 servings.

**If desired, you can substitute cream cheese for the marscapone cheese. Soften to room temperature, or heat in a microwave oven for 20 seconds, before adding to the batter.

Notes: Definitely serve these well chilled, since the flavor and texture of these brownies is improved by chilling them. My non-Keto husband thought these were great! (very fudge-like)

Nutritional Info per brownie:
approximately 63 calories ~ 5 grams fat ~ 1.36 grams net carbs ~ 1.8 grams protein

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free

A natural, aromatic & flavorful
blend of herbs & spices.

Ingredients:
2 tablespoons dried basil leaves
2 tablespoons dried oregano leaves
1 tablespoon dried thyme (not ground)
1 tablespoon dried rosemary leaves
1 tablespoon marjoram leaves (optional)
1 tablespoon sage (ground is okay)
1 tablespoon garlic powder

Method:
In a small bowl, stir together all of the spices. Store in an airtight container. Makes 2/3 a cup of spice blend.

Note: Use this spice blend to season sauces, meats, veggies, pizza crust and more.

Nutritional info per teaspoon:
approximately 6 calories ~ 0 grams fat ~ 0.35 grams net carbs
~ 0.15 grams protein

Recipes on this blog that use Italian Spice Blend:
Keto Friendly Italian Meatballs (Gluten Free and Low Carb)
https://carriekitchencreations.blogspot.com/2020/05/italian-meatball-skillet-gluten-free.html

Keto Friendly Savory Bacon Wrapped & Cheese Filled Meatloaf (Gluten Free)

https://carriekitchencreations.blogspot.com/2019/11/keto-friendly-savory-bacon-wrapped.html

Slow Cooker Pork Chops Parmesan (KETO Friendly & Gluten Free)

https://carriekitchencreations.blogspot.com/2019/08/slow-cooker-pork-chops-parmesan-keto.html

AMAZING! ~ KETO Friendly Flatbread (For Gluten Free Sandwiches & Snacks)

https://carriekitchencreations.blogspot.com/2019/08/amazing-keto-friendly-flatbread-for.html

BEST KETO Friendly Chaffle Crust Pizza (MY FAVORITE!!)

https://carriekitchencreations.blogspot.com/2019/08/best-keto-friendly-waffle-crust-pizza.html

KETO Friendly Lasagna Stuffed Chicken Breasts (LOW CARB & Gluten Free)

https://carriekitchencreations.blogspot.com/2018/08/keto-friendly-lasagna-stuffed-chicken.html

DELICIOUS Cajun Shrimp & Bacon (Low Carb With Dairy Free Option)

Flavorful shrimp & bacon on top of
pureed slow cooker cauliflower with
creamy pepper cheese sauce.***

Ingredients:
9 ounces frozen cooked medium or large shrimp
1 teaspoon Cajun seasoning (see recipe)**
4 ounces bacon
2 cloves garlic, minced
1 tablespoon butter (or coconut oil for dairy free)
1 teaspoon dried parsley (or, 1 tablespoon fresh chopped)
1 teaspoon lemon juice

Method:
Place the shrimp in a colander and rinse with warm water. Pat dry and place in a bowl. Sprinkle with the Cajun seasoning and set aside. 
Chop the bacon and fry until crispy. Remove the cooked bacon and reserve the bacon drippings, in the frying pan. Set aside the bacon to dry on paper towels.
Add the minced garlic to the reserved bacon drippings over medium-low heat. Stir in the shrimp and cook for about 2 minutes. Add the butter and parsley and cook for 1 minute more. Remove from the heat and stir in the lemon juice. Divide into 4 portions. Serve on top  of steak, salad greens, "Slow Cooker Cauliflower" or "Cauliflower Grits".*** Sprinkle the crisp bacon pieces on top of each portion. Makes 4 servings.

**Cajun Seasoning
Stir together:
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
1 teaspoon pink Himalayan salt
1 1/2 teaspoons black pepper
1 tablespoon dried oregano (not ground)
1/8 - 1/4 teaspoon cayenne pepper

Store in an airtight container. Makes a 1/2 cup of seasoning.

***You can find the recipes for "Slow Cooker Cauliflower" and "Cauliflower Grits" by using the search box on this blog, or click on the links below:

KETO Friendly Slow Cooker Cauliflower With Creamy Pepper Cheese Sauce
https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-slow-cooker-cauliflower.html

KETO Friendly Cauliflower Grits Side Dish

https://carriekitchencreations.blogspot.com/2019/09/keto-friendly-cauliflower-grits-side.html

Nutritional info:
approximately 222.27 calories ~ 13.67 grams fat ~ 1.2 grams net carbs
~ 23.27 grams protein