All Natural Avocado Facial Recipe

This looks like guacamole, but it isn't!

For centuries, avocados have been
used in natural beauty concoctions.

They contain high amounts of nutrients such as iron, magnesium, potassium, and vitamins A, C & E.

Avocados are also very rich in rejuvenating & nourishing oils that reduce eye puffiness and that leave your skin soft and smooth.

A Very Scary Face!

            My husband was shocked, 
            when he saw my "avocado 
            face" and then amazed by
            how soft and smooth my 
            skin was, after the mask 
            was washed off!
            I was very pleased and
            amazed by the results ~
            My face had a beautiful
            glow, tone and texture. 
            I was surprised by how
            pretty, something so 
            simple, made me look
            and feel.

Ingredients:
1/2 of a ripe avocado (1/2 cup mashed)
1/4 cup old fashioned or quick oats (not instant)
2 tablespoons honey

Method:
Place all of the ingredients into a blender container or food processor. Blend until the all is well mixed and the consistency you desire. Apply the mask to your face, being careful not to get it too close to your eyes. Allow to dry for 20 to 30 minutes. Rinse and enjoy your skin!

Note: I left the mask on for 45 minutes, because I got busy in the kitchen. It didn't matter that I left it on for longer than recommended, because my skin turned out great!

Low Carb Vodka & Oyster Shooter Cocktail

A Delicious, Spicy & Savory Cocktail!

Ingredients:
martini glass
1 raw oyster
1/4 cup vodka, chilled (I store mine in the freezer)*
1 tablespoon Low Carb cocktail sauce**see recipe below**
1 lemon wedge
1 sprig parsley
1/8 - 1/4 teaspoon horseradish (optional)
1/8 - 1/4 teaspoon wasabi (optional)

Method:
Place the oyster in the bottom of the martini glass. 
Pour the vodka over the oyster and top with the cocktail sauce.
Garnish with a lemon wedge and sprig of parsley.
If desired, add a dab of horseradish and wasabi at the rim of the glass.
Serve immediately. Makes one.

*The better the quality of the vodka you choose, the better the quality of your cocktail. (I use Costco's Kirkland Brand or Skyy Vodka)

**Travis' Homemade Cocktail Sauce (For Seafood) Regular & Low Carb Versions** Click on the link below for the recipe:
https://carriekitchencreations.blogspot.com/2016/05/travis-favorite-homemade-cocktail-sauce.html

How to enjoy this cocktail:
Squeeze the lemon wedge into the drink. Stir the horseradish and wasabi into the cocktail. Enjoy!

Nutritional info approximately:
182 calories ~ 1.25 grams fat ~ 4.1 grams net carbs ~ 5 grams protein

Homemade Low Carb Chili Sauce (For Shrimp Cocktail, Seasoning & Sauces)

This homemade sauce is so quick & easy to make!

Ingredients:
1 cup sugar free ketchup
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
dash pink Himalayan or sea salt

Method:
Place all of the ingredients in a microwavable bowl and stir to mix. Heat for 20 seconds. Stir and repeat until the mixture is warmed and well blended. Store in a glass jar or bowl with a lid. Makes 1 cup.
Alternate Method:
Place all of the ingredients in a small saucepan. Stir and cook, over a low heat, until warm and well blended. Store in a glass jar or bowl with a lid. Makes 1 cup.

Nutritional info per 1/4 cup:
approximately 27.35 calories ~ .2 grams fat ~ 3.4 grams net
~ 1 gram protein

Notes: I use this chili sauce to make a Low Carb Cocktail Sauce. See the recipe on this blog:
https://carriekitchencreations.blogspot.com/2016/05/travis-favorite-homemade-cocktail-sauce.html

Quick KETO Friendly Tortillas (& Huevos Rancheros) ~ Low Carb & Gluten Free

These tortillas have a good flavor & texture.

Note: This dough is easily prepared in a food processor, but if you do not have a food processor, you can use a stand or hand mixer instead.

Ingredients:
1 cup almond flour
1/4 cup coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
1 egg
3 teaspoons water
2 teaspoons apple cider vinegar

Method:
Place the dry ingredients in a food processor. Pulse until thoroughly blended.
Whisk together the egg and water, so that the egg is lightly beaten. Set aside.
Turn on the food processor and add the vinegar through the opening on top.
Once the vinegar has mixed into the dry ingredients, you can add the egg mixture.
Stop processing as soon as a ball of dough forms. Cover the dough in a large piece of
plastic wrap. Use your hands to knead the plastic wrapped dough for 2 or 3 minutes.
(Squishing like you would a stress ball.) Set aside and allow to rest, at room temperature, 
for 10 minutes. (or in the refrigerator for up to 3 days)
Divide the dough into 8 equal sized portions. Roll each portion into a ball. Place each 
dough ball in between 2 sheets of waxed paper. Use a rolling pin and roll to a 5 inch diameter. 
Heat a skillet over medium-high heat. (The skillet is ready, when water sprinkled on the surface "dances".)  Place a tortilla on the heated skillet for about 5 seconds. Immediately turn over and cook until the tortilla is golden brown. Turn again and cook so that both 
sides are golden. (about 40 seconds per tortilla.) Be careful not to burn, or overcook, because this causes the tortillas to become less pliable. 
Wrap in a towel to keep warm until you have finished cooking all of the tortillas, If desired, serve with butter. Makes 8 tortillas. 

Notes: These tortillas are best, when served immediately, but can be reheated by returning to a hot skillet and warming briefly on each side.
Left over tortillas can be quartered and fried in avocado oil to make "chips" for dipping.
Whole tortillas can also be fried and used to make Huevos Rancheros. Just top with a fried egg, Ranchero Enchilada Sauce and grated cheese. If desired, garnish with avocado slices and sour cream. You can "click" on the link below for a Super Easy Ranchero Enchilada Sauce recipe:
https://carriekitchencreations.blogspot.com/2018/07/easy-enchilada-sauce-keto-friendly.html

Nutritional info per tortilla:
approximately 112 calories ~ 8.3 grams fat ~ 3.98 grams net carbs
~ 4.56 grams protein

Low Carb Italian Style Antipasto Salad

A flavorful low carb salad for lunch or dinner.

Ingredients:
2 cups butter leaf lettuce (or other lettuce of your choice)
7 slices of natural pepperoni (nitrate, nitrite & hormone free)
5 slices natural salami (nitrate, nitrite, hormone & MSG free)
2 ounces mozzarella, grated (or 2 mini Babybel cheeses, grated)
1/3 cup sliced banana pepper rings (or pepperoncini) 
1/3 cup sliced or chopped red onion
1 - 2 tablespoons blue cheese dressing
1 tablespoon Romano Caesar Dressing (I use Trader Joe's)
2 large garlic stuffed green olives (or 4 - 6 regular olives of your choice)

Method:
Place the lettuce on a plate or in a bowl. Cut the pepperoni and salami slices into 4 pieces each. Arrange the slices in rows on top of the lettuce. sprinkle the grated cheese in between the rows of meat. Arrange the pepperoncini and red onion on the salad.  Drizzle the dressings evenly over the top of all of the ingredients. Cut the olives in half and use as a garnish. Serve. Makes 1 meal portion or 2 side dish portions.

Nutritional info per 1 meal serving:
approximately 788.8 calories ~ 66.8 grams fat ~ 11.3 grams net carbs
~ 34 grams protein

Note: This is one of my favorite salads ~ very flavorful and satisfying! 

Low Carb Pumpkin Spice Creme Brulees (Gluten & Sugar Free)

Delicious Autumn Custards that
the entire family can enjoy.

Ingredients:

1 cup heavy cream

4 egg yolks

1/2 cup sugar free Pumpkin Pie or Pumpkin Spice flavored syrup 

1/4 cup canned pumpkin puree

1/2 teaspoon cinnamon**

1/4 teaspoon ginger**

1/8 teaspoon nutmeg**

4 tablespoon Lakanto Golden Monkfruit sweetener (or golden sweetener of choice)

Method:

Preheat oven to 325*. In a small saucepan heat cream to a simmer and set aside. In a medium bowl whisk together all the ingredients except the golden sweetener. Slowly add the warmed cream to the mixture, whisking continuously until fully blended. Divide evenly between 4 ramekins. Place the filled ramekins in a roasting pan. Add warm water to the roasting pan until the water reaches halfway up the sides of the ramekins. bake for 45 - 50 minutes, or until the center top of each custard no longer jiggles.

Remove and cool completely in refrigerator for at least 1 hour and up to 24 hours. Before serving, sprinkle each custard top with 1 tablespoon of the golden sweetener. Use a kitchen blow-torch to caramelize the sugar, or place under broiler. (Watch carefully so that the tops do not burn.) Makes four 1 cup servings

**1 teaspoon Pumpkin Pie Spice Seasoning may be substituted for the individual spices. To make your own homemade Pumpkin Pie Spice Seasoning Blend, please see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Nutritional info per custard:
approximately: 264 calories ~ 26 grams fat ~ 4.2 grams net carbs ~ 4.59 grams protein

Notes:
I used a Torani Brand syrup. (Smart & Final and World Market stores carry a wide variety.)

I doubled the recipe and filled 8 custard ramekins. Simply use a larger saucepan and bowl to mix the ingredients.

Quick & Easy Mini Frosted Pumpkin Cakes (Low Carb & Gluten Free)

These quick cakes bake for 20 minutes
in the oven (right cake), or for 90
 seconds in the microwave. (left cake)

Cake Ingredients:
coconut oil cooking spray
2 tablespoons butter
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup Lakanto Golden monkfruit sweetener (or sweetener of choice)
2 tablespoons almond milk
1 teaspoon baking powder
2 eggs
1/8 teaspoon pink Himalayan or sea salt
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice**
1/2 teaspoon maple extract
Frosting Ingredients:
2 tablespoons cream cheese
1 teaspoon heavy whipping cream
2 tablespoons Lakanto Powdered sweetener (or powdered sweetener of choice)
1/8 teaspoon pumpkin pie spice**
Garnish:
2 teaspoons chopped pecans (optional)

Method:
Preheat oven to 350*. Spray two 4 inch diameter ramekins with the cooking oil spray 
and set aside. 
Place the butter in a small glass bowl, or 2 cup measuring cup, and heat in the microwave 
for 15 - 20 seconds or just until melted. Whisk in the rest of the cake ingredients to create a smooth batter. Divide the batter evenly between the prepared ramekins. Place on a baking sheet and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Slide a knife around the inside of the ramekins and then carefully remove the cakes. 
Alternate Method:
Cook one cake at a time, in a microwave oven, for 60 to 90 seconds or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Slide a knife around the inside of the ramekins and then carefully remove the cakes. 
Frosting:
Place the cream cheese in a small glass bowl. Microwave for 8 t0 15 seconds, or just until softened or room temperature. Whisk in the cream, sweetener and spice, to make a smooth frosting. When the tops of the cakes are cool to the touch, frost the top of each cake with half of the frosting. If desired, sprinkle 1 teaspoon of chopped pecans on top of each cake. Cut each cake in half and serve, or store in an airtight container, in the refrigerator. Makes 4 servings.

**To make your own homemade pumpkin pie spice seasoning, please see this recipe: https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Left cake: baked in microwave
Right cake: baked in oven

Notes: These mini cake are such a quick and tasty dessert!
Microwaved cakes rise a little higher and have a lighter texture.
Oven baked cakes are a little denser, but my husband and I like the taste 
and texture better than the microwaved version. These are good served immediately, but we also think the flavor improves after being chilled or served the next day. (We ate leftover portions, the next day,  for breakfast.)

Nutritional info per serving (half a cake):
approximately 211.2 calories ~ 17 grams fat ~ 6.6 grams net carbs
~ 7 grams protein

DELICIOUS Low Carb No Bake Mocha Cheesecake (Gluten & Sugar Free)

An impressive, creamy & delicious dessert!

Ingredients

Crust:
5 tablespoons butter
1 1/2 cups almond flour
1/3 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
Filling:

1 teaspoon from 1 envelope Whip It* (optional)
3/4 cup strong hot coffee
1 envelope unflavored gelatin (about 2 1/2 teaspoons)
20 ounces cream cheese**(at room temperature)
1 teaspoon pure coffee extract
2 teaspoons chocolate liquid monkfruit sweetener***
1/4 teaspoon pink Himalayan or sea salt
1 cup heavy whipping cream****

Chocolate Whipped Cream:
1/2 cup heavy whipping cream
2 tablespoons Lakanto Powdered Monkfruit sweetener, or powdered sweetener of choice

1 tablespoon unsweetened cocoa
2 teaspoons (remainder of envelope) Whip It* (optional)

Chocolate Drizzle:
3 tablespoons butter
1 tablespoon coconut oil
3 tablespoons unsweetened dark cocoa powder
2 tablespoons Lakanto Powdered sweetener, or powdered sweetener of choice
1/4 teaspoon pure vanilla extract

Method:

Preheat oven to 350*.  Place the butter into a microwave safe bowl and heat for 15 seconds or just until melted. Stir in the flour, cocoa and sweetener. Pat evenly into the bottom of a 8 inch springform pan. Bake in the preheated oven for 8 minutes. Set aside to cool.
Note: If you prefer, you do not need to bake the crust. I like it baked, because it makes a crunchy cookie-like crust.
Pour the hot coffee into a bowl or measuring cup. Sprinkle the gelatin over the coffee and stir until dissolved. Set aside and allow to cool to room temperature.
Add the cream cheese to a large bowl. Blend with an electric mixer, on high, until creamy and smooth. Add the cooled coffee mixture, extract, liquid sweetener, salt and Whip It. Blend on high, just until well mixed.  Add the cream and mix on high for 5 minutes, until thickened. Pour evenly onto the prepared crust.
In a small bowl, beat the heavy cream, powdered sweetener, cocoa and Whip It, until thickened. (Peaks should form and hold their shape when the beaters are lifted out of the cream mixture.) Spoon or pipe the chocolate cream around the outer edge of cheesecake filling. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Use a knife to loosen the sides of the cake from the pan and then remove the springform ring.
For the chocolate sauce, place the butter and coconut oil into a small microwaveable bowl. Heat for 15 seconds. Stir in the cocoa, sweetener and vanilla until smooth. Drizzle over the top of the cheesecake.

Cut into 12 even slices. Makes 12 servings. Store covered in the refrigerator. 

*Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores or online. 

**If the cream cheese is not at room temperature, it can be microwaved for 20 second intervals, just until softened & no longer cold.

***Vanilla or unflavored liquid sweetener and 2 teaspoons unsweetened cocoa may be substituted for the chocolate sweetener. 

****A 1/2 cup of cream & 1/2 cup of Keto Irish Cream Liqueur may be substituted for the 1 cup heavy cream. To make Keto Irish Cream Liqueur, please see this recipe: 
https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-irish-cream-liqueur.html

Nutritional info per 1 slice serving using Whip It:
448 calories ~ 43.5 grams fat ~ 6.7 grams net carbs 
~ 8 grams protein

Chocolate Amaretto Pudding With Protein (KETO Friendly & Gluten Free)

A Creamy, Nutritious & Delicious Pudding.

Ingredients:

1/3 cup Lakanto Classic monkfruit sweetener (or granulated sweetener of choice)
1/8 teaspoon pink Himalayan salt or sea salt
1 teaspoon xanthan gum
1/4 cup low carb chocolate, vanilla or coconut flavored whey isolate protein powder

1/4 cup unsweetened cocoa powder
2 egg yolks
2 cups unsweetened almond milk

4 tablespoons butter
1 teaspoon pure vanilla extract

1 teaspoon almond extract
plastic wrap

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 almond milk 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. Makes 6 servings.

Notes: This nutritious pudding is a family favorite that can be enjoyed for dessert, snack or even for breakfast! 

Nutritional info per serving approximately:

 133 calories ~   10.8 grams fat ~ 2.25  grams net carbs ~  5.35 grams protein

Keto Friendly Crunchy Cheese & Flax Seed Crackers (Gluten Free & VERY LOW CARB)

Crunchy Cheese Crackers and salsa.

Ingredients:
6 ounces extra sharp cheddar cheese. grated
2 tablespoons ground flax seed
seasoning of choice: garlic powder, onion powder, "everything but the bagel" seasoning, or Cajun seasoning**

Method:
Preheat oven to 425*. Line 2 baking sheets with parchment paper. Place 2 tablespoons of grated cheese in a mound on a prepared baking sheet. Put the flax seed in a small bowl.  Sprinkle evenly over the mounds of cheese. Sprinkle with seasoning of choice. Bake for 5 minutes. Rotate the pan and return for the oven for 4 or 5 minutes or until the edges are browned. Cool for 2 minutes on the pan. Makes 10 to 11 large chips. Store in an airtight container. 

**Homemade Cajun Spice Seasoning (Chemical & Gluten Free!)
https://carriekitchencreations.blogspot.com/2019/08/homemade-cajun-spice-seasoning-chemical.html

Note: These taste great! My husband was amazed that they were Keto. Perfect by themselves for a snack. Also really good with guacamole, salsa or other dips.

Nutritional info per chip approximately:
81 calories ~ 6.5 grams fat ~ .58 grams net carbs ~ 4.5 grams protein

Family FAVORITE Low Carb Pumpkin Spice Snickerdoodle Cookies (Gluten Free)

Light & Perfect Snickerdoodles!

Ingredients:
3 cups almond flour
1 cup coconut flour
4 teaspoons cream of tartar
4 teaspoons pumpkin pie spice**
2 teaspoons baking soda
1 teaspoon xanthan gum
1/4 teaspoon pink Himalayan or sea salt
1 cup butter, at room temperature
1 1/2 cups Lakanto Classic monkfruit sweetener (or granulated sweetener of choice)
2 teaspoons vanilla extract
1/8 teaspoon maple extract
4 large eggs
1/2 cup pumpkin puree
Cinnamon Sugar:
6 tablespoons Lakanto Classic monkfruit sweetener
3 teaspoons ground cinnamon

Method:
Whisk together the flours, cream of tartar, pumpkin pie spice, baking soda, xanthan gum and salt until well mixed. Set aside.
In a large bowl, beat the butter, monkfruit sweetener, extracts, eggs and pumpkin with an electric mixer until creamy and well mixed. Slowly mix the dry ingredients into the creamed ingredients, just until blended. Cover and refrigerate for 30 minutes or longer.
In a small bowl, stir together the monkfruit sweetener and cinnamon. Set aside.
Preheat the oven to 350*. Line cookie sheets with parchment paper. 
Remove the dough from the refrigerator. Form spoonfuls of the cookie dough into balls. (about 1 1/2 inches diameter) Roll in the cinnamon sugar.*** Place the sugared balls, a couple of inches apart, on the prepared cookie sheets. With your fingers flatten the balls to create discs about a 1/2 inch in thickness. 

Bake for 5 minutes. Rotate the pan and bake for another 5 minutes. Allow to cool on the baking sheet for 10 minutes and then transfer to a wire rack to finish cooling completely. Store in an airtight container, in the refrigerator. Makes 5 dozen cookies.

**To make your own Pumpkin Pie Spice Seasoning, please see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

***Save any leftover cinnamon sugar to use for making Keto Cinnamon Toast:
https://carriekitchencreations.blogspot.com/2019/09/quick-easy-keto-microwave-bread.html

Note: These pumpkin Spice Snickerdoodles are Outstanding! (No one thought they were Keto.)

Nutritional info per cookie approximately:
77 calories ~ 6.58 grams fat ~ 1.9 grams net carbs ~ 2 grams protein

Low Carb Frosted Pumpkin Cake Bars (Gluten & Sugar Free)

These light and tasty frosted pumpkin
cake bars will impress everyone who tries
them. (No one will guess they are Keto!) 

Ingredients:
butter for greasing
5 large eggs
1 cup avocado oil**
1 cup Lakanto Golden Monkfruit sweetener (or sweetener of choice)
1 cup pumpkin puree
2 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
1 teaspoon pumpkin pie spice*** 
16 ounces cream cheese (at room temperature)
8 ounces (2 sticks) butter (at room temperature)
1 cup Lakanto Powdered Monkfruit sweetener (or powdered sweetener of choice)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
10 drops liquid Monkfruit sweetener (or liquid sweetener of choice)
1 tablespoon heavy cream

Method:
Preheat oven to 350*. Grease a 10 x 15 inch baking sheet, with sides, with butter. 
Beat the eggs, in a large bowl, until light yellow and creamy. Add the oil, golden sweetener and pumpkin puree. Beat with an electric mixer just until well blended.
In a medium bowl, stir together the flour, soda, baking powder, salt, and pumpkin pie spice, until well combined.
Use an electric mixer to blend the dry ingredients into the egg mixture. Spread the batter evenly into the prepared pan. Bake for 15 to 20 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
Beat the cream cheese, butter, powdered sweetener, extracts and liquid sweetener until well blended. Add the cream and beat to make creamy. Spoon large dollops of the the frosting on top of the warm cake. Spread with a knife to evenly cover the entire cake. Chill for 30 minutes before cutting into 30 bars of equal size. Store in an airtight container in the refrigerator.

**Extra virgin olive oil may be substituted for the avocado oil.
***To make your own "Homemade Pumpkin Pie Spice Seasoning" see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Note: This recipe makes lots and the taste and texture is great!

Nutritional info per bar:
approximately 231.72 calories ~ 23.36 grams fat ~ 2.2 grams net carbs
~ 3.7 grams protein

Low Carb Pumpkin & Cream Cheese Chaffles (Sugar & Gluten Free)

🍂🍂 Two tasty cream filled pumpkin chaffle wedges.🍂🍂

Chaffle Ingredients:
2 eggs
4 ounces mozzarella cheese 
3 tablespoons pumpkin puree
2 tablespoons almond flour
2 tablespoons Lakanto Classic sweetener or granulated sweetener of choice
4 teaspoons heavy whipping cream
2 teaspoons cream cheese (at room temperature)
1 teaspoon pumpkin pie spice**
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract
Filling Ingredients:
4 tablespoons cream cheese (at room temperature)
2 tablespoons Lakanto Powdered sweetener, or "powdered sugar" sweetener of choice
1/2 teaspoon pure vanilla extract

Method:
Preheat oven to 250*. Preheat a mini or regular sized waffle maker. Grate the mozzarella cheese to make 1 cup. Beat together all of the chaffle ingredients. Pour about 1/4 of the batter into a mini waffle maker and about 1/2 into a regular sized waffle maker. Cook for 4 to 5 minutes, until well cooked. Carefully remove and place on a rack, set in a baking pan. Repeat with the remaining batter. Place pan of cooked waffles into the preheated oven. (Makes 4 mini chaffles or 2 1/2 full sized chaffles.)
Whisk together the filling ingredients. Remove the chaffles from the oven and allow to cool and crisp for a few minutes. Spread equal portions of cream cheese filling between two chaffles. Makes 2 mini chaffle sandwiches and 5 regular sized chaffle wedge sandwiches. Serve and enjoy.

**To make your own Homemade Pumpkin Pie Spice Blend see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Note: My husband and I really enjoyed the Autumn flavors in these chaffles!

Nutritional info per 1 mini chaffle sandwich:
approximately 476.69 calories ~ 39 grams fat ~ 6.74 grams net carbs
~ 21.9 grams protein

Nutritional info per 1 chaffle wedge sandwiches:
approximately 190.67 calories ~ 15.6 grams fat ~ 2.69 grams net carbs
~ 8.77 grams protein

KETO Friendly Mini Pumpkin & Maple Cream Cheesecakes

Light & Fluffy Autumn Custard Cakes

Custard Ingredients:
24 foil cupcake liners
4 packages (32 ounces) regular cream cheese (at room temperature)
4 large eggs (at room temperature)
1 cup Lakanto Classic granulated sweetener (or granulated sweetener of choice)
1 cup organic pumpkin puree
6 teaspoons (2 tablespoons) pumpkin pie spice**
2 teaspoons pure vanilla extract

Maple Cream Ingredients:
1 cup heavy whipped cream
1 envelope of  Dr. Oetker's "Whip It"***
2 tablespoons Lakanto Powdered sweetener (or powdered sweetener of choice)
1 teaspoon maple extract
nutmeg (optional)

Method:
Preheat oven to 350*. Line two muffin pans with the foil cupcake liners. Set aside.
Place the cream cheese and eggs in a large bowl. Beat with an electric mixer until they are well blended, smooth and creamy. Sift the granulated sweetener over the cream cheese mixture. Add the pumpkin, spice and vanilla. Beat just until well mixed and smooth. Divide the batter evenly between the 24 muffin liners. 

Bake for 10 minutes. Rotate the pan and continue baking for another 5 to 10 minutes, or just until slightly jiggly in the center. Cool completely in the pans and then transfer to the refrigerator to chill for 2 hours or overnight.
In a chilled bowl, with chilled beaters, beat together the cream, Whip It, powdered sweetener and maple extract. Beat until  peaks form, and remain, as the beaters are lifted out of the cream. Spoon or pipe on top of the chilled cheesecakes. If desired, garnish with a sprinkle of nutmeg. Makes 24 mini cheesecakes. Store in an airtight container, in the refrigerator.

**To make your own Homemade Pumpkin Pie Spice Seasoning", please see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html
***"Whip It" may be purchased at World Market, on line, or at German or international food stores. It stabilizes the whipped cream and helps it hold it's shape.

Note: These are special enough to serve to company at Thanksgiving, parties, brunches, tea and more!

Nutritional info per one cheesecake:
approximately 178.49 calories ~ 16.8 grams fat ~ 3.65 grams net carbs
~ 3.73 grams protein

KETO Friendly Slow Cooker Kalua Chicken Boats

A simple & delicious Keto version
of this Hawaiian Style chicken.

Ingredients:
1 pound frozen boneless, skinless chicken thighs or breasts
2 teaspoons sea salt
4 slices bacon
1/2 cup water
1 teaspoon coconut aminos
1 teaspoon liquid smoke (I use Hickory)
romaine leaves
10 tablespoons ranch, avocado or blue cheese dressing
2 1/2 teaspoons sriracha sauce (optional)
1/4 cup toasted flaked coconut** 
2 tablespoons pumpkin seeds (optional)

Method:
In a large frying pan, fry the bacon until crisp. Remove the bacon and cool on paper towel. Chop the bacon and set aside. Sprinkle the sea salt on the chicken. Add the water, aminos and liquid smoke to the bacon fat, in the frying pan. Stir to mix with the grease and to loosen any bacon bits from the bottom of the pan. Pour the mixture into the insert of a slow cooker. Add the chicken and bacon to the liquids in the slow cooker. Cook on low for 3 hours. Turn the chicken over. (If you are not home, you can skip this step.) Cook for 2 1/2 to 3 hours longer. The chicken is ready when it can be easily shredded with two forks. Use an electric mixer to finish completely shredding the chicken. 

Serve portions of the shredded chicken on individual romaine leaves. Drizzle with dressing of choice. If desired, drizzle with sriracha sauce. Garnish with a sprinkling of toasted coconut and pumpkin seeds. Makes 10 to 12 lettuce boats. (Depending on the size of the romaine leaves.)

**To make toasted coconut, preheat oven to 350*. Spread 1 cup of flaked coconut on a baking sheet. Bake for 4 minutes, or just until lightly golden. 
Store completely cooled toasted coconut in an airtight container. Use as a garnish on salads, desserts and more.

Note: Leftover chicken can be reheated in the microwave. Place it in a microwaveable bowl. Add a couple of tablespoons of water. Cover with a plate and cook for 1 minute or just until heated. 

Nutritional info per lettuce boat (made with chicken thighs):
approximately 235.92 calories ~ 18.86 grams fat ~ 2.69 grams net carbs
~ 27.5 grams protein