Low Carb Creamy Lemon Tarragon Skillet Chicken

A very delicious & flavorful chicken with
a side of roasted radish "potatoes".

Ingredients:
2 pounds chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon black pepper
3 tablespoons bacon grease
1 1/2 teaspoons dried minced onion
1 tablespoon minced fresh garlic
1 1/2 teaspoons dried tarragon
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon xanthan gum
1 ounce cream cheese, softened
4 1/2 teaspoons lemon juice

Method:
Slice the chicken breasts into thin slices. (1/3 to 1/2 inch thick)  Place the sliced chicken into a large bowl and sprinkle with the garlic powder, onion powder, salt, paprika and pepper. Stir to coat all of the chicken with the spices. Heat the bacon grease over a medium-low heat. Add the chicken and brown both sides. (about 4 minutes on each side) The chicken does not need to be fully cooked, just browned on the outside. (It will finish cooking later.) Remove the browned chicken and set aside. 
Add the minced onion, garlic and tarragon to the liquid in the frying pan and simmer for 1 to 2 minutes. Add the chicken broth. Bring to a boil and then simmer for 5 minutes. 
Stir the xanthan gum into the heavy cream. Whisk the heavy cream and cream cheese into the broth to mix. Bring to bubbling over a medium heat and then simmer for 8 to 10 minutes, until the sauce is thickened and creamy.
Return the chicken to the sauce in the skillet and simmer for another another 8 to 10 minutes. 

Serve with roasted radish potatoes**, cauliflower rice or mashed cauliflower. Makes 6 servings.

Nutritional info per serving, approximately:
404 calories ~ 20.75 grams fat ~ 2.8 grams net carbs ~ 48.68 grams protein

**Please see the link below to view a simple recipe for Roasted Radish Potatoes. (Non-Keto eaters may like this chicken served over pasta, rice or alongside mashed potatoes.)
https://carriekitchencreations.blogspot.com/2019/03/delicious-oven-roasted-radish-potatoes.html

Note: My husband and I really enjoyed this meal! I am picky about chicken; it can't be under cooked or dry. This was perfectly cooked and the sauce was light and flavorful.

Low Carb Mini Chocolate & Peanut Butter Microwave (Mug) Cakes

Super Quick, Simple & Delicious!

Ingredients:
coconut oil cooking spray
parchment paper
two 4 inch diameter ramekins or mugs
2 tablespoons ground flax seed meal
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon pink Himalayan or sea salt
2 eggs
1/4 cup unsweetened coconut milk
1/2 teaspoon pure vanilla extract
1 teaspoon chocolate liquid Monkfruit sweetener
1/4 cup (1/2 stick) butter, room temperature (softened)
1/4 cup sugar free peanut butter
1/4 cup Lakanto powdered Monkfruit sweetener
1/2 teaspoon pure vanilla extract
sugar free chocolate chips (optional)
sugar free chocolate bar shavings (optional)

Method:
Spray the ramekins with the cooking spray ad line the bottoms with parchment paper. 
Set aside. 
In a medium bowl, whisk together the flax, cocoa, baking powder and salt. In a 2 cup measuring cup, whisk, until blended, the eggs, coconut milk, vanilla and liquid sweetener. Add the wet ingredients to the dry ingredients, whisking just until well combined. 
Divide the batter evenly between the prepared ramekins. Cook each cake, individually, for 80 seconds in a microwave oven. Cool, in the ramekins, for 20 minutes. 

Invert the cooled cakes onto plates and finish cooling completely.
Beat together the butter, peanut butter, vanilla and powdered sweetener, with an electric mixer, until well blended and fluffy. Use half of the frosting to cover the sides and top of each cake. If desired, garnish the top of each cake with a few sugar free chocolate chips or  sugar free chocolate bar shavings. Place in the refrigerator for 30 minutes, or longer, to set the frosting and flavors. Makes 2 cakes. (2 to 4 servings)

Nutritional info for half a cake, approximately:
282.5 calories ~ 25 grams fat ~ 4.7 grams net carbs ~ 4.2 grams protein

Notes: These cakes are so delicious that no one will guess that they are sugar free and baked in a microwave oven!
My non-Keto nephew's favorite cake is chocolate with peanut butter frosting, so, on his 20th birthday, I made a special version of this cake. I cut each of the cakes in half and used 3 of the halves to make a 3 layer cake. He loved it and appreciated that it was healthy.

Low Carb Strawberry Ice Cream (Using a Cuisinart Ice Cream Machine)

A creamy and delicious fresh berry treat!

Ingredients:
2 cups sliced fresh strawberries
3 tablespoons fresh lemon juice
1 cup Lakanto Baking sweetener (or Lakanto Classic sweetener)*
1 cup of very cold unsweetened coconut or almond milk (not canned)
2 cups of very cold heavy whipping cream
1 teaspoon pure vanilla extract
additional sliced berries for garnish (optional)

Method:
Place the Cuisinart Ice Cream Machine bowl in the freezer for at least 15 hours.** 
Place the strawberries in a bowl. Add the lemon juice and 1/2 of the sweetener. Stir to mix and then set aside for two hours.
Strain the juice from the berries into a bowl and save. Mash the berries. Set aside the reserved juice and mashed berries.

Add the coconut milk & remaining 1/2 cup of sweetener to a mixing bowl or large 8 cup measuring cup. Whisk until the sweetener is dissolved, for 2 minutes. Add the cream, reserved juice, vanilla and mashed berries to the coconut milk mixture. Whisk until all of the ingredients well blended. Place in the freezer for 20 minutes to chill. 
Pour the chilled mixture into the chilled Cuisinart bowl. Place in the Ice Cream Machine. Turn on the machine and churn for 25 minutes. 
The mixture will resemble the consistency of soft serve ice cream. Transfer to a container with an airtight lid. Place in the freezer for 2 hours or longer. 
Before serving, remove and let sit, at room temperature, for 10 to 15 minutes. Makes about 5 cups (ten 1/2 cup servings). If desired, garnish each serving with a sliced berry.

*The Lakanto Baking sweetener works best, because it is finer, but the Classic sweetener may be used, if needed.
**It's best to store the freezer bowl, in the coldest area, at the back of the freezer.

Nutritional info per 1/2 cup serving (without garnish), approximately:
179.7 calories ~ 17.7 grams fat ~ 3.6 grams net carbs ~ 1.6 grams protein


Note: Fresh berry ice cream is the best! (You can make this with raspberries or blackberries, too.)

Homemade Fresh Strawberry Ice Cream (Made In A Cuisinart Ice Cream Maker)

Very strawberry and very delicious!

Ingredients:
2 cups sliced fresh strawberries
3 tablespoons fresh lemon juice
1 cup granulated sugar
1 cup of very cold whole milk
2 cups of very cold heavy whipping cream
1 teaspoon pure vanilla extract
additional sliced berries for garnish (optional)

Method:
Place the Cuisinart Ice Cream Machine bowl in the freezer for at least 15 hours.** 
Place the strawberries in a bowl. Add the lemon juice and 1/2 of the sugar. Stir to mix and then set aside for two hours.
Strain the juice from the berries into a bowl and save. Mash the berries. Set aside the reserved juice and mashed berries.

Add the milk & remaining 1/2 cup of sugar to a mixing bowl or large 8 cup measuring cup. Whisk until the sugar is dissolved, for 2 minutes. Add the cream, reserved juice, vanilla and mashed berries to the milk mixture. Whisk until all of the ingredients well blended. Place in the freezer for 20 minutes to chill. 
Pour the chilled mixture into the chilled Cuisinart bowl. Place in the Ice Cream Machine. Turn on the machine and churn for 25 minutes. 
The mixture will resemble the consistency of soft serve ice cream. Transfer to a container with an airtight lid. Place in the freezer for 2 hours or longer. 

Before serving, remove and let sit, at room temperature, for 10 to 15 minutes. Makes about 5 cups (ten 1/2 cup servings). If desired, garnish each serving with a sliced berry.

**It's best to store the freezer bowl, in the coldest area, at the back of the freezer.

Note: Fresh berry ice cream is the best!

Low Carb Coconut Cake Donuts (Gluten & Sugar Free With Dairy Free Option)

Donut Ingredients:
donut baking pan
coconut oil cooking spray
1/2 cup plus 2 tablespoons coconut flour
1/4 cup plus 2 tablespoons Lakanto Baking Sweetener (Or, Classic sweetener)
2 tablespoons sugar free coconut (plain or vanilla) whey protein powder
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
5 eggs
1/4 cup coconut oil, melted
1/2 cup unsweetened coconut milk (not canned)
1/2 teaspoon coconut or vanilla extract

Topping Ingredients:
3 tablespoons butter**
1/4 cup Lakanto Golden sweetener
20 drops chocolate or vanilla flavored liquid Monkfruit drops
1/3 cup whipping cream
1/4 teaspoon xanthan gum
1/8 teaspoon sea salt
3/4 cup toasted unsweetened shredded coconut***

Method:
Preheat oven to 325*. Spray the donut baking pan with the cooking spray and place on a flat baking sheet. Set aside. 
In a large bowl, stir together the flour, baking sweetener, protein powder, baking powder and salt, making certain that any lumps are flattened and blended in. Stir in the eggs, oil, milk and extract. Continue to stir until the batter is well mixed and smooth. Divide the batter evenly between 14 donut sections. (2/3 full) Bake for 12 to 17 minutes, or just until the edges are golden brown. Allow to cool in the pan for 5 - 10 minutes. Gently loosen the edges with a knife and remove the donuts to a baking rack to finish cooling.

Add the butter, golden and liquid sweeteners to a medium saucepan. Heat over medium heat, stirring until the butter is melted and the sweetener is dissolved and mixed together.  Boil for 3 to 5 minutes, being careful not to burn.  Turn off the heat and stir in the cream. (It will be bubbly. Sprinkle the xanthan gum and salt over the mixture and whisk to blend. Stir in the coconut. Set aside to cool at room temperature. Spread the coconut mixture evenly over the tops of the cooled donuts. Allow the topping to set. Serve or store in an airtight container in the refrigerator. Makes 14 servings.

**For Dairy Free donuts, coconut oil may be substituted for the butter.

***To make toasted coconut. Preheat oven to 325*. Sprinkle 1  to 1 1/2 cups of unsweetened shredded coconut on a cookie sheet. Bake for about 4 minutes, just until golden brown. Cool completely. Save in an air tight container, in the pantry. Use as a garnish for salads, main dishes, puddings and more. 

1 tablespoon equals approximately: 35 calories ~ 3.4 grams fat ~ .37 grams net carbs ~ .36 grams protein

Nutritional info per serving, approximately:

167 calories ~ 18 grams fat ~ 3.5 grams net carbs ~ 5 grams protein

Notes: These donuts are so healthy, that they are a guilt free option for breakfast, snack or dessert! Plus, they are delicious (even better after being refrigerated). The non-Keto eaters that I tested them on loved them, too, and said: "They get better with each bite and their is no alternative sweetener aftertaste." 

Keto Friendly Mini Ricotta Cakes (For Breakfast, Brunch Or Dessert)

A very light & tasty little cake for breakfast,
 to serve at a brunch, or enjoy for dessert.

Ingredients:
silicone muffin pans
coconut oil cooking spray
2 eggs
2 cups ricotta cheese (16 ounces)
1 teaspoon pure vanilla extract**
1/4 cup almond flour
1/2 cup Lakanto Baking Sweetener***
1/2 teaspoon sea salt
10 strawberries (sliced with stems intact), optional

Method:
Preheat the oven to 375*. Spray 10 silicone muffin cups with the cooking spray and place on a baking sheet.
In a large bowl, whisk the eggs until blended. Add the ricotta, extract, flour, sweetener and salt. Stir until completely mixed. Divide the mixture evenly between the 10 muffin cups. (about 1/4 cup portions)
Place the muffin pans, on the baking sheet, into the oven. Bake for 10 minutes. Rotate the pan in the oven and bake for another 10 to 15 minutes, just until set and very lightly browned on top. (A toothpick inserted into the middle of each cake should come out clean.) Cool in the muffin pans for 20 - 30 minutes. 

Remove the cakes from the pans. Place a cake on a serving plate, or place in an airtight container and refrigerate. If desired, garnish with a strawberry. Makes 10 servings.

**For lemon cakes, omit the vanilla. Add a 1/2 teaspoon of lemon extract and 2 teaspoon lemon zest. 

***Lakanto Baking Sweetener works best, because it is superfine and not gritty, but Lakanto Classic sweetener may also be used.

Nutritional info per serving (with garnish), approximately:
98 calories ~ 6 grams fat ~ 3.45 grams net carbs ~ 7 grams protein

Nutritional info per serving (without garnish), approximately:
94 calories ~ 6 grams fat ~ 2.7 grams net carbs ~ 7 grams protein

Note: These Keto cakes are inspired by similar Italian version, that is baked in a cake pan, and made with semolina or almond flour.

Slow Cooker/ Instant Pot Beef Fajita Soup (Low Carb)

A Very Delicious, Flavorful & Satisfying Soup!

Ingredients:
1 - 2 tablespoons of bacon grease
2 pounds chuck roast
4 cups beef broth
1 red or orange bell pepper, seeded and chopped
1 yellow or orange bell pepper, seeded and chopped
4 teaspoons fresh minced garlic
1/2 cup chopped red onion
1 (28 ounce) can diced tomatoes
2 tablespoons Keto Friendly taco seasoning**
1 teaspoon dried cilantro or 2 tablespoons fresh chopped cilantro
Garnishes (optional):
sour cream

chopped avocado
sliced pickled jalapenos
Method:
Add the bacon grease to a large frying pan or cooking pot. Turn the burner to a medium  heat. Brown the roast on all sides. Place the browned roast into a slow cooker or Instant Pot. Add one cup of the broth to the slow cooker. Cook on high heat for 3 hours. Remove the roast to a large bowl. Use two forks to shred the beef. Remove any fat and return the shredded beef to the slow cooker. Add the bell peppers, garlic, onion, tomatoes (with liquid), remaining broth, taco seasoning and cilantro to the pot.
If using a slow cooker, cook on high for 1 to 2 hours longer. If using an Instant Pot, cook for 30 minutes on soup setting. Makes 6 servings. If desired, garnish each serving with 2 tablespoon of sour cream and 3 tablespoons of chopped avocado and/or 2 or 3 slices of pickled jalapeno.

**You can make your own Keto Friendly Taco Seasoning, by combining these spices:

2 teaspoons dried minced onion
1/2 teaspoon ground cumin
1/2 teaspoon crushed dried red pepper 

1/2  teaspoon sea salt 

1 teaspoon chili powder
1/2 teaspoon dried oregano leaves

½ teaspoon instant minced garlic (or garlic powder)

Nutritional info per serving (without garnishes), approximately: 

435 calories ~ 29 grams fat ~ 7 grams net carbs ~ 41 grams protein

Nutritional info per serving (with garnishes), approximately:

548 calories ~ 39 grams fat ~ 9 grams net carbs ~ 42 grams protein

Note: I've never been a big fan of soup in general, but I really enjoyed this one! My non-Keto husband loved it, too and asked for seconds. 😃

Delicious Oreo Ice Cream (Made In A Cuisinart Machine)

A creamy & delicious treat!

Ingredients:
1 cup of very cold milk
3/4 cup granulated sugar
2 cups of very cold heavy whipping cream
1 teaspoon pure vanilla extract
1 cup mini Oreos (or crushed regular Oreos)
Additional Oreos for garnish (optional)

Method:
Place the Cuisinart Ice Cream Machine bowl in the freezer for at least 15 hours.** 
Add the milk & sugar to a mixing bowl or large 8 cup measuring cup. Whisk until the sugar is dissolved, for 2 minutes. Add the cream and vanilla and whisk until well blended. Place 
in the freezer for 20 minutes to chill. 
Pour the chilled mixture into the chilled Cuisinart bowl. Place in the Ice Cream Machine. Turn on the machine and churn for 20 minutes. Add the Oreos and churn for an additional 
5 minutes
The mixture will resemble the consistency of soft serve ice cream. Transfer to a container with an airtight lid. Place in the freezer for about 2 hours or longer. 
Before serving, remove and let sit, at room temperature, for 15 minutes. Makes about 5 
cups, or ten 1/2 cup servings. If desired, garnish with a few additional mini Oreos or 1 regular Oreo.

**It's best to store the freezer bowl, in the coldest area, at the back of the freezer.

Note: My husband suggested this ice cream flavor and it turned out great!

Keto Friendly White Russian Cocktail

This is a Keto version of a cocktail
that originated in 1949. 

Ingredients:
ice
1/4 cup vodka, rum or bourbon
3/8 - 1/2 cup cold brew coffee
6 drops chocolate liquid monkfruit sweetener (or liquid sweetener of choice)
1/8 cup heavy whipping cream

Method:
Fill a highball glass or brandy glass with ice.
Pour your choice of spirit over the ice. Top with the coffee, sweetener and cream. Stir and serve. Makes 1 cocktail.

Nutritional info:
231 calories ~ 10.8 grams fat ~ .8 grams net carbs ~ .9 grams protein

Notes: A traditional White Russian is made with vodka and kahlua, but kahlua is Not Keto Friendly. This low carb version is!

San Francisco Style Cioppino (A Low Carb Italian American Seafood Stew)

Cioppino is a popular fish stew that originated in the late 1800's, on
the wharves of San Francisco. The Italian immigrant fisherman mixed whatever seafood was leftover from each day's catch with wine,
tomatoes, herbs and vegetables to create a very delicious soup/stew.

Ingredients:
8 ounces firm white fish (cod or halibut)** 
3/4 pound raw shrimp
1 pound small - medium sized raw mussels (in the shell)
12 raw clams (in the shell) 
2 tablespoons olive oil 
2 tablespoons bacon grease 
1/2 medium red onion, diced 
2 stalks celery, chopped 
1/8 teaspoon pink Himalayan or sea salt
5 cloves garlic minced
2 cups dry white wine
1 (28 ounce) can crushed or diced tomatoes 
1 1/2 cups clam juice 
1 teaspoon Old Bay seasoning 
1 teaspoon dried oregano leaves  
1 teaspoon Worcestershire sauce  
2 teaspoons fresh lemon juice 
3 tablespoons fresh basil, chopped*** 
6 lemon wedges
salt and pepper 

Method:
Chop the fish into 2 inch chunks and set aside.
Peel, devein and rinse the shrimp. Set aside. 
Clean and rinse the shells of the mussels and clams. Set aside.
Heat the oil and bacon grease in a large Dutch Oven, over medium-low heat, just until melted. 
Stir in the onion, celery and salt and cook for 5 about minutes. 
Stir in the garlic and cook for 1 minute longer. Stir in the wine and increase the heat to high. Bring to a simmer for 2 minutes. 
Add the tomatoes (with juice), clam juice, Old Bay, oregano and Worcestershire sauce. Reduce the heat to low and simmer for 20 minutes. Increase the heat to high and bring to a boil. Add the shrimp, lemon juice and fish. Return to simmer and cook for 3 minutes. Remove cooked shrimp and set aside.  Add the mussels and clams to the broth. Cover and simmer until shells open (about 6 minutes). 
Add the shrimp back into the stew. Serve hot, topped with  chopped basil, a lemon wedge and salt & pepper to taste. Makes 6 servings. 

**Traditionally, the Italian immigrants, in San Francisco, used crabmeat in their cioppino and it may be substituted for the white fish.
***If you do not have fresh basil, you can add 1 teaspoon of dried basil to the broth as it simmers.

Nutritional info per serving (with garnishes), approximately:
557 calories ~ 13 grams fat ~  10.25 grams net carbs ~ 45 grams protein

Notes: 
This stew is a seafood lovers delight! The warm broth is especially satisfying on a cold day and the flavors will transport you to fond memories of days and evenings spent at the ocean.
Serve with soup spoons and provide small forks for the removal of the clams and mussels from their shells. Also provide small bowls to place the empty shells into.
Traditionally, cioppino is served with a crusty bread or rolls.

Keto Friendly Lemon, Coconut & Cream Cheese Panna Cotta

Panna Cotta is a molded chilled dessert 

of sweetened cream, thickened with 

gelatin, that is popular throughout Italy.

It is simple to make and can be prepared 

up to two days before serving.

Ingredients:

1 (8 ounce) block cream cheese 

3/4 cup hot water

1 envelope unflavored gelatin (3 teaspoons)

1/2 cup coconut milk (not canned)

1/4 - 1/3 Lakanto Classic sweetener

10 drops lemon or unflavored liquid monkfruit sweetener (optional)

4 teaspoons finely grated lemon peel

2 tablespoons fresh lemon juice

1/2 teaspoon coconut extract

Garnishes:

sugar free whipped cream**

4 to 6 teaspoons toasted coconut***

Method:

Allow the cream cheese to soften at room temperature for 2 hours, or heat for one to two 20 second intervals to soften a bit.

Lightly butter individual 4 to 6 ramekins and line the bottoms with parchment paper. Set aside.

Pour the hot water into a deep bowl or in an 8 cup measuring cup. Whisk in the gelatin, until it is completely dissolved. Whisk in the coconut milk. Add the cream cheese, sweeteners, lemon peel, juice and extract. Blend with an immersion blender** until the mixture is smooth and lump free. Divide the blended mixture evenly between the 4 to 6 prepared ramekins. Refrigerate for 4 hours or overnight. Carefully slide a knife around the inside edge of each ramekin and carefully invert onto a serving dish. If desired, garnish with 2 tablespoons whipped cream and 1 teaspoon toasted coconut. Makes 4 to 6 servings. Keep well covered in the refrigerator.

**For perfect sugar free whipped cream, beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic sweetener and one envelope "Whip It".

Makes 2 cups. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0.85 grams protein.)

***To make toasted coconut. Preheat oven to 350*. Sprinkle 1 cup of unsweetened flaked coconut on a cookie sheet. Bake for 4 to 7 minutes, stirring once or twice. Cool completely. Save in an air tight container, in the pantry. Use as a garnish for salads, main dishes, puddings and more. 

1 tablespoon equals approximately: 35 calories ~ 3.4 grams fat ~ .37 grams net carbs ~ .36 grams protein

Nutritional info per 1 of 4 servings (with garnishes), approximately:

272.6 calories ~ 11.4 grams fat ~ 4.3 grams net carbs ~ 5.4 grams protein

Nutritional info per 1 of 6 servings (without garnishes), approximately:

202.6 calories ~ 9.8 grams fat ~ 3 grams net carbs ~ 3.8 grams protein

Note: This panna cotta is made with cream cheese and coconut milk, so it differs from the traditional Italian dessert that is made with cream. Just like a traditional panna cotta, this one is light, smooth and delicious!

The BEST Low Carb Chopped "Wedge" Salad With Bacon & Shrimp

An absolutely fantastic salad that rivals
my favorite restaurant versions!

Ingredients:

3 cups torn butter lettuce (or lettuce of your choice

1/4 cup homemade blue cheese salad dressing**

3 ounces cooked salad shrimp

1/8 cup crumbled blue cheese

2 slices chopped crisp bacon

freshly ground black pepper (optional)

Method:

Add the lettuce and blue cheese dressing to a medium bowl. Gently toss or stir with a bowl scraper to coat the lettuce leaves with the dressing. Transfer to a serving plate. Arrange the shrimp, cheese, onion and bacon on top of the lettuce. If desired, garnish with freshly ground black pepper. Makes 1 main course serving or 2 side salads.

**You can use store bought blue cheese dressing, but this homemade version only takes 5 minutes to prepare and tastes so much better! Click on the link below to see the recipe located on this blog:                                                                   The BEST Keto Friendly Gourmet Blue Cheese Salad Dressing

https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Nutritional info for one main dish serving (with garnish), approximately:

478 calories ~ 37.78 grams fat ~ 5.4 grams net carbs ~ 38.75 grams protein

Nutritional info for one side dish portion (with garnish), approximately:

239 calories ~ 18.89 grams fat ~ 2.7 grams net carbs ~ 19.37 grams protein

Note: This is one of my favorite things to order when enjoying lunch or dinner at a nice restaurant. Typically, it is served with a wedge of iceberg lettuce, or sometimes on Romaine lettuce. I think that it is even better made with butter leaf lettuce! 😃

The BEST Keto Friendly Gourmet Bleu (Or Feta) Cheese Salad Dressing & Dip

A simple, creamy & flavorful perfect dressing, with blue or 
feta cheese crumbles that also is a delicious dip for veggies!

Ingredients:
1 cup crumbled bleu or feta cheese
1 cup plain Greek yogurt (unsweetened)**
1/2 cup mayonnaise
1/2 cup heavy whipping cream
2 teaspoons lemon juice
2 teaspoons white wine vinegar or coconut vinegar
1 teaspoon Worcestershire sauce
1/8 teaspoon pink Himalayan or sea salt
1/2 teaspoon black pepper
1 large clove garlic, minced

Method:
Divide the cheese into 2 portions: 1/3 cup and 2/3 cup. Set aside the 1/3 cup and add the 2/3 cup to the bowl of a food processor. Add the yogurt, mayo, cream, juice, vinegar, Worcestershire, salt, pepper and garlic to the food processor. Use the pulse setting to blend the ingredients until well mixed. Add the reserved cheese and pulse briefly, just until combined and still chunky. 

Makes 2 cups (eight 1/4 cup servings). Store in an airtight container in the refrigerator.

Nutritional info per 1/4 cup serving (with bleu cheese), approximately:
207.25 calories ~ 19.68 grams fat ~ 2 grams net carbs ~ 5.85 grams protein

Notes: 
It is so simple to make this gourmet dressing, that you will never buy packaged blue cheese dressing again! (Plus, this dressing is chemical free and contains ingredients that can be easily read & pronounced.) 😃

My non-keto husband has ALWAYS refuses to eat anything with blue cheese, but this dressing is so delicious, that I coaxed him to dip a chip in it. Much to his surprise, he liked it! (I told him that it was similar to onion dip, which he loves.) ❤️

Low Carb & Sugar Free Caramel Mocha Frappuccino Drink/Dessert (With Non-Dairy & Other Flavor Options)

This gourmet beverage is a
creamy and satisfying dessert!

Ingredients:
1 1/3 cups strong regular or decaf coffee, chilled
1/2 cup coconut or almond milk (from a carton, not canned)
1/2 cup heavy whipping cream*
1/4 cup sugar free caramel syrup**
4 teaspoons unsweetened cocoa powder**
10 drops chocolate liquid sweetener (optional)***
2 cups ice
sugar free whipped cream (optional)****
shaved or grated sugar free dark chocolate bar (optional)

Method:
Add the coffee, milk, cream, syrup, cocoa and ice to a blender carafe. Bend until smooth. Divide between 2 or 3 tall glasses. If desired, garnish with whipped cream and shaved chocolate. Makes two 16 ounce or three 10.6 ounce frappuccino drinks.

*For a non-dairy option, substitute canned coconut cream for the heavy cream.
**For different flavors, try different syrups, or omit the syrup and add 1 teaspoon of vanilla extract and 3 to 4 teaspoons of a granulated sweetener. (Or 1/4 to 1/2 teaspoon of almond or peppermint.) The cocoa powder can also be omitted, which lowers the net carbs by about 1 gram per drink.
***I use Lakanto liquid Monkfruit drops, because they have the best taste. Vanilla or unflavored drops can be used to enhance different flavors. 
****For perfect sugar free whipped cream, beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic sweetener and one envelope "Whip It".
Makes 2 cups. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0,85 grams protein.)

Dr Oetker Whip It is very low carb and helps whipped cream  hold it's shape. It can
be purchased online, at World Market or at German & European specialty food stores.

Nutritional info per 16 ounce serving (with almond milk & no garnish), approximately:
218 calories ~ 22.56 grams fat ~ 4.85 grams net carbs ~ 2.85 grams protein

Nutritional info per 16 ounce serving (with coconut milk & no garnish), approximately:
315 calories ~ 34 grams fat ~ 4.6 grams net carbs ~ 3.7 grams protein

Nutritional info per 10.6 ounce serving (with almond milk & no garnish), approximately:
145.23 calories ~ 15 grams fat ~ 3.23 grams net carbs ~ 1.9 grams protein

Nutritional info per 10.6 ounce serving (with coconut milk & no garnish), approximately:
210 calories ~ 22.6 grams fat ~ 3 grams net carbs ~ 2.46 grams protein