Low Carb Slow Cooker Holiday Fudge (Dairy & Sugar Free)

Rich little bites of fudge!

Ingredients:
2 1/2 cups sugar free & dairy free dark chocolate chips
1/2 cup canned coconut milk
1;4 cup sugar free vanilla or caramel syrup (I use Lakanto brand)
dash of pink Himalayan or sea salt
1 teaspoon vanilla extract
coconut oil cooking spray

Method:
Add the chocolate chips, coconut milk, syrup and salt to a slow cooker. Stir to mix. Cover and cook on low for 2 hours. Do not stir while cooking. (It is important not to remove the lid, while the mixture is cooking.)
After 2 hours, turn off the slow cooker, uncover and add the vanilla. Stir to mix in. Allow to cool, uncovered, in the slow cooker for 1 hour. (to room temperature) Use a wooden spoon to stir vigorously for about 7 minutes, or until the fudge loses some of its gloss.
Lightly spray a 9x5 glass loaf pan with the coconut oil spray.. Evenly spread the fudge mixture into the prepared pan. Refrigerate for 4 hours, or until firm. 

Pan of refrigerated fudge.

Cut into 28 pieces. Store in an airtight container in the refrigerator. Makes 28 servings.

Note: This is a rich candy treat that can be enjoyed in small portions.

Nutritional info per serving, approximately:
64.13 calories ~ 5 grams fat ~ 1.13 grams net carbs ~ 1 gram protein

Keto Friendly Asian Style Vegetable Beef Soup

A tasty soup that is simple to make!

Ingredients:
14 ounces can Palmini noodles**

almond milk

1 pound beef steak chuck roast, stew meat or other
1/2 teaspoon black pepper
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground coriander
1 tablespoon avocado or coconut oil
1 medium yellow onion, chopped
2 large cloves of garlic, chopped
1 two inch piece of ginger root
5 cups beef broth

8 ounce can sliced bamboo shoots
1 small (or 1/2 large) cinnamon stick
1 star anise
1 teaspoon Worcestershire sauce
1 tablespoon dried chives or 4 green onions, chopped
1 tablespoon dried cilantro or 1/4 cup fresh cilantro leaves
1/8 teaspoon dried red pepper flakes
8 ounces sliced mushrooms

Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.

Cut the beef into bite sized pieces. Place in a bowl and sprinkle the pepper, salt and coriander over the meat and stir to coat. Set aside. Add the oil to a Dutch oven, or soup pot. Over medium-high heat, brown the beef on all sides. Remove the browned beef and set aside. Add the onion, garlic and ginger to the pan and sauté, over a medium heat for 2 to 3 minutes, being careful not to burn.

Return the beef to the pot and add the broth.  
Drain the liquid from the bamboo shoots and Palmini noodles. Set aside.
Add the cinnamon, anise, Worcestershire, chives and cilantro to the soup pot.
Chop the bamboo shoots and Palmini to desired size. Add with the mushrooms to the soup.
Continue to simmer for 30 minutes or longer. (Lower the heat to prevent bubbling over.) 
Remove and discard the cinnamon stick, star anise and ginger root. Makes 10 cups. (Five 2 cup servings.)

**Keto Friendly Hearts of Palm "noodles" 
(I found these at a Walmart Neighborhood Market.)**

Nutritional Info per 2 cup serving, approximately:
260 calories ~ 10 grams fat ~ 5.8 grams net carbs ~ 35.5 grams protein

Nutritional info per 1 cup serving, approximately:
130 calories ~ 5 grams fat ~ 2.9 grams net carbs ~ 17.75 grams protein

Note: On a chilly evening I decided to make soup with items I had available in my fridge and pantry. So glad I made notes!

Keto Friendly & Dairy Free Pumpkin Bundt Cake

A moist and flavorful autumn & winter cake.

Cake Ingredients:
coconut oil cooking spray
2 cups (packed) almond flour
1/2 cup Lakanto Classic or Golden Monkfruit sweetener
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pink Himalayan or sea salt
1 cup pumpkin puree
2 eggs
1/4 cup almond milk
1/2 cup coconut oil (heated to make liquid)
Icing Ingredients:
3 -4 tablespoons almond milk 
1/2 teaspoon maple extract
1/2 cup Lakanto Powdered Monkfruit sweetener
Garnish:
1/2 cup candied or toasted pecans, chopped (optional)**

Method:
Preheat oven to 350*. Spray the inside of a bundt pan with the cooking spray. Set aside.
In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice and salt. In a separate bowl, mix together the pumpkin, eggs, milk and oil. Add all at once to the dry ingredients and mix just until blended. Spread the batter evenly into the prepared cake pan. Bale for 25 minutes. Cover with foil and cook for another 20 minutes or until an inserted toothpick comes out clean. Cool 10 minutes in the pan and then invert and finish cooling on a baking rack. 
Whisk together the icing ingredients. Once the cake is completely cooled, spoon the icing over the top. If desired, sprinkle chopped pecans over the top of the iced cake. Slice into 10 portions. Store in an airtight container, in the refrigerator. Serves 10.

**Recipes for Candied & Toasted Pecans:
SUPER EASY & DELICIOUS Keto Friendly Candied Pecans
https://carriekitchencreations.blogspot.com/2019/11/super-easy-delicious-keto-friendly.html
KETO Friendly Toasted Pecans (For Salads & Snacks)
https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html

Nutritional info per serving (with candied pecans) approximately:
290.68 calories ~ 27 grams fat ~ 4 grams net carbs ~ 7 grams protein

Nutritional info per serving (with toasted pecans) approximately:
295.49 calories ~ 27.56 grams fat ~ 4 grams net carbs ~ 7 grams protein

Cousin Leah's Southern Style Sweet Potato Casserole With Bourbon Option (The BEST!) ~ Family

A delicious & fluffy sweet potato
casserole topped with candied pecans.

Casserole Ingredients:
5 to 6 medium sweet potatoes
3/4 cup sugar
1 stick (1/2 cup) butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 eggs, lightly beaten
1 - 2 tablespoons bourbon (optional)
Topping Ingredients:
1 cup packed brown sugar
1/2 cup flour
4 tablespoons butter, at room temperature
1 1/2 cups coarsely chopped pecans

Method:
Preheat oven to 350*. Scrub the outside of the sweet potatoes. Boil for 15 to 20 minutes, or pierce with a fork and bake for an hour. (The potatoes are cooked when they are tender and soft inside.) Cool. Peel and mash. Stir  in the sugar, butter, vanilla, milk, eggs and bourbon. Mix well  Lightly grease the bottom and sides of a 9 x 13 inch dish with butter. Spread the sweet potato mixture evenly in the prepared dish.
In a small bowl, mix together the brown sugar, flour and butter. Stir in the nuts. Sprinkle evenly over the sweet potato mixture. Bake for 30 minutes, or until the topping is browned.
Makes 12 servings.

This dish can be prepared 3 to 5 days before serving. Before baking, allow the sweet potatoes, in the 9 x 13 inch pan, to cool and cover tightly with plastic wrap. Store the topping, covered, in a separate bowl or baggie. When ready to bake, sprinkle the topping on top of the potato mixture and bake until heated through and browned on top.

Notes: Cousin Leah received this recipe from a coworker who grew up in a southern state of the USA. She loved it enough to add it to her Thanksgiving table and the family is very glad that she did! 

Cousin Leah and myself
2018

BEST EVER Keto Friendly Spiked Eggnog (Super Delicious & Low Carb!)

Even people who didn't like eggnog, liked
this one. People who like spiked eggnog,
said this was the best they had ever tasted.

Ingredients:
3 large eggs, separated (I use organic)
3/4 cup Lakanto Classic sweetener
1 1/2 cups almond milk
1/2 cup bourbon
1/4 cup dark rum
1/4 cup cognac or brandy
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg (I use organic)
Sea Salt for garnish
whipped cream for garnish
additional nutmeg for garnish

I used a Jefferson brandy, Hennessy cognac
and a Hawaiian dark rum.

Method:
Bring a couple of inches of water, in a sauce pan, to a boil. Reduce the heat to low. Place a medium/large bowl over the saucepan. (Make certain that the bottom of the bowl is not touching the water.)  Add the egg yolks and half of the sugar to the bowl. Whisk for 5 minutes, until the mixture is pale yellow and smooth.

Bowl resting on saucepan.

Stir in the milk, bourbon, rum and brandy. In another medium/large bowl, use an electric mixer to beat the egg whites and remaining sugar, until very soft peaks form. 

Gently stir the egg whites into the yolk mixture. In a small/medium bowl beat the heavy cream, until thickened. Fold the cream and nutmeg into egg mixture. Refrigerate until THOROUGHLY chilled. (Two hours to overnight.) Whisk or stir before serving. Pour desired portions into serving glasses. Sprinkle each serving with a tiny pinch of sea salt. Top with a small dollop of whipped cream and sprinkle with a dash of nutmeg. Enjoy!

An Impressive holiday libation.

Makes 7 cups. (Approximately 10 2/3 cup servings.) Recipe may be doubled. Spiked eggnog keeps, in the refrigerator, for one month.

Using a large (8 cup) measuring cup makes
it easier to pour the eggnog into a pitcher
or bottles for gift giving.

Notes: 
I created this recipe, because I was asked to make it for our family Christmas Eve gathering....I admit that this is the first (and only) spiked eggnog that I have ever liked. (Others taste yucky to me!!!) The secret ingredient, sea salt, accents the liquors very nicely and helps make this nog less rich than others.

Nutritional info per serving (without garnish) approximately:
107 calories ~ 6.15 grams fat ~ .52 grams net carbs ~ 2.4 grams protein