The BEST German Style Sauerkraut With Potatoes & Bacon (Super Simple!!)

When I lived in Germany, I learned how
to make this Delicious side dish...
It is the Best sauerkraut ever!*

Ingredients:
1 - 1 1/2 pounds baby red or white potatoes (or both)
6 slices thick cut bacon
1 tablespoon bacon grease
one 32 ounce jar of sauerkraut**
1 yellow onion (1 1/2 cups grated)
1 tart apple (1 1/2 cups grated)
1/2 teaspoon black pepper
1 teaspoon caraway seeds (optional)
8 - 16 authentic German Bratwurst, or sausage or other sausage (optional)***
deli mustard (optional)

Method:
Rinse the potatoes and remove any eyes or bruises. Cut the potatoes in half and place in a cooking pot. Add enough water to cover. Bring to a boil and cook for 10 minutes. Use a colander to drain the water. Set aside.
Fry the bacon over medium heat until crisp. Reserve one tablespoon of the bacon grease and discard the rest. (Or, strain and save in a glass container, in the refrigerator, for future use.) Chop the bacon and set aside.
Add the tablespoon of bacon grease to an extra large skillet. Heat over medium low heat. Add the entire jar of sauerkraut, including the liquid. Grate the onion and apple into the sauerkraut. Add the chopped bacon and stir to mix. Sprinkle the pepper over the mixture and stir. Add the potatoes and mix in with the kraut. simmer for 30 minutes or longer.
If desired, pan fry bratwurst for 8 to 10 minutes, turning so that all sides become browned.
serve on top of the sauerkraut and drizzle with the mustard. Makes 8 servings.

Serving suggestion: Serve with one or two
authentic German bratwurst and a salad.

*When we lived in northern Germany, Hilca Kalbrener and her husband, invited my family to dinner. Hilca served this delicious sauerkraut and graciously shared the recipe with me.               

**Make certain that the sauerkraut is packaged in a jar, not in a can. (Canned sauerkraut has a "tinny" flavor. 

***I choose authentic German bratwurst, made from veal or beef, because they are less fatty and (in my opinion) they have a superior flavor. (Uncooked, they are a beige color, not brown.) I can sometimes find them at a regular grocery store, but typically I purchase them from a German deli or store. (I found the ones for this meal, imported from Germany, at an Aldi market.) 

This package, from Aldi
market for about $4.00

Note: I made this dinner for my favorite Aunt & Uncle. My Aunt marveled at how delicious the meal was and my Uncle asked if he could lick his plate!

Hand Sanitizer ~ Quick, Easy & Effective

Hand sanitizer can easily &
quickly be made at home!

During a season when I haven't been able to find hand sanitizer at any store, I decided to make my own. Fortunately, I had 1 1/3 cups of Isopropyl alcohol on hand. I keep aloe vera gel, in my refrigerator, in case anyone gets a sunburn and I always have lavender essential oil in my medicine cabinet.

Ingredients:
2/3 cup Isopropyl rubbing alcohol 70% or greater
1/3 cup aloe vera gel
1 full dropper lavender essential oil

Method:
Add the ingredients to a two cup measuring cup. Stir well to mix. Use a funnel to divide portions of the mixture to small bottles to keep in your purse, backpack, desk, car & etc. 
Makes 1 cup.

Notes: 
I would recommend plain aloe vera gel. I couldn't find any at the store, so I used the aloe vera gel, with menthol, that I already had. I still added the lavender, because lavender has antibacterial and antiseptic qualities. I also doubled the recipe, so I could give some as gifts.
I prefer lavender essential oil, but you can use whatever essential oil you prefer.

Greek Salad (Simple, Refreshing & Keto Friendly)

A refreshing, flavorful & colorful salad.

Ingredients:
1/3 cup coconut or apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons black pepper
1 1/2 teaspoons sea salt
1 teaspoon lemon juice
1 teaspoon dried parsley or 2 tablespoons chopped fresh parsley
2/3 cup extra virgin olive oil
1 1/2 English cucumbers, cut into bite sized chunks
10 ounces cherry tomatoes, halved
1/2 of a red onion, sliced
3/4 cup pitted kalamata olives, or unstuffed green olives halved
6 Napa cabbage leaves
1 cup feta cheese, crumbled

Method:
Pour the vinegar into a glass jar with a lid. Add the garlic, pepper, salt, lemon juice, parsley. Tighten the lid and shake to mix. Add the oil. Shake and allow to sit for an hour or longer to blend the flavors.**
Place the cucumbers in a bowl. Layer the tomatoes on top of the cucumbers. Top with the olives and onions. Toss with 2/3 cup of the dressing. Allow to marinate for 30 minutes to 2 hours. Place the cabbage leaves on 6 separate plates. Use a slotted spoon to divide the marinated vegetables evenly on top of the cabbage leaves. Garnish with the crumbled feta cheese. Serves 6 Store leftover potions in the refrigerator. Add the cheese just when ready to serve

**Store leftover vinaigrette in the refrigerator. Before using, allow to sit at room temperature for 30 minutes. Shake and then add to any salad of your choice.

Nutritional info per serving, approximately:
336 calories ~ 33 grams fat ~ 5,57 grams net carbs ~ 27.8 grams protein

Notes: I created this recipe as a surprise for my dear Auntie ~ She absolutely loves the Greek salad at the Turquoise Mediterranean restaurant (in Redondo Beach, California) and she said the flavors in this salad were even better than those in the one that inspired me!

Roasted Leg Of Lamb With Roasted Potatoes Or Radishes (Keto/ Low Carb Option)

Lamb Roast with roasted potatoes &
radishes and a Greek Salad 

Ingredients:
1 (5 - 5 1/2 pound) leg of lamb or 4 - 4 1/2 pound boneless lamb roast
3 -4 large cloves of garlic, peeled
1/3 cup soy sauce (Aloha Brand Lower Salt)**
1/2 cup olive oil
1 teaspoon dried mint, crushed (or 2 tablespoons fresh mint, finely chopped)
red or white potatoes (2 pounds) or radishes (or both)

Method:
Trim most of the fat from the lamb. Cut garlic lengthwise into 12 slivers. With the tip of a sharp knife, make 12 small punctures in lamb and insert a sliver of garlic into each. (Space garlic so flavor will permeate roast.) Place lamb in a bowl or shallow dish. Mix the soy sauce, oil and mint and pour over lamb. Marinate one hour at room temperature, turning often. Preheat oven to 450*. Remove lamb from marinade and place in a baking pan. (Reserve marinade for potatoes.)
Place roast, uncovered,  in preheated oven. Reduce temperature to 350*. Roast lamb 20 minutes per pound for a rare roast, 25 minutes per pound for a medium roast and 30 minutes per pound for a well done roast.
While the lamb is roasting, wash & quarter potatoes. If using radishes, halve or leave whole . Boil in water to cover for 5 minutes. Drain and toss in reserved marinade. Place in pan with lamb or in a separate greased baking dish. Bake for one hour, turning and basting occasionally. Remove lamb from pan and let rest, covered with foil, for 20 minutes before carving. (Keep potatoes and radishes warm and covered in turned off oven. Serves 8.

Nutritional info per serving with potatoes, approximately:
881 calories ~ 56.38 grams fat ~ 21 grams net carbs ~ 68 grams protein

Nutritional info per serving with radishes, approximately:
798.33 calories ~ 56.32 grams fat ~ 2.9 grams net carbs ~ 66 grams protein

**I use Aloha brand lower salt Hawaiian soy sauce, because it is VERY low carb. 

Notes: Our family likes the lamb roast medium rare, with a mixture of potatoes and radishes. This is so simple and so delicious. (Even people who don't think they like lamb, like it cooked this way.)

Spinach Salad With Fresh Berries & Toasted Pecans (Keto Friendly)

This colorful and tasty salad paired
nicely with quiche for brunch.

Ingredients:
4 cups baby spinach leaves
16 seedless mandarin orange segments*
16 - 20 blackberries
6 strawberries, quartered
1/2 cup of your favorite salad dressing**
1/2 - 2/3 cup toasted pecans***

Method:
If desired, trim the stems off of the spinach leaves. Place 1 cup of spinach onto a serving plate or bowl. Top with 4 orange segments, 4 to 5 blackberries and 6 strawberry quarters.
Drizzle 2 tablespoons of dressing over the salad and sprinkle 1/4 of the pecans over the top.
Repeat with the remaining ingredients. Serve immediately. Makes 4 servings.

*Omit the oranges, if you are following a Keto meal plan.

**My family chose a store bought sesame dressing on their salads and I enjoyed a homemade bleu cheese dressing on mine. (Any vinaigrette also is nice on this salad.) Please click on the link below to view my favorite bleu or feta cheese dressing recipe:
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

***Toasted Pecans are a great topping for salads & desserts. They also are very easy to make. Please click on the link below for the recipe:
https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Nutritional info per serving (with bleu cheese dressing & without oranges), approximately:
232.85 calories ~ 21.5 grams fat ~ 4.37 grams net carbs ~ 5.55 grams protein

Notes: I used organic baby spinach. I served this salad, for brunch, with a quiche, deviled eggs with avocado and a jello salad. Everyone loved it!

For the brunch recipes, please click on the links below:

PERFECT Keto Friendly Crustless Quiche (Simple & Gluten Free)  https://carriekitchencreations.blogspot.com/2020/03/perfect-keto-friendly-crustless-quiche.html

Keto Friendly Deviled Eggs With Avocado (Great For Saint Patrick's, Brunch & Snacks)

https://carriekitchencreations.blogspot.com/2020/03/keto-friendly-deviled-eggs-with-avocado.html

PERFECT Keto Friendly Crustless Quiche (Simple & Gluten Free)

This crustless quiche is so simple to make
and has a wonderful blend of flavors!

Ingredients:
10 inch pie plate
butter
1 tablespoon avocado or olive oil
1 cup chopped yellow onion
2 cups sliced brown mushrooms
6 eggs
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
1/2 cup chopped crisply cooked bacon (about 4 slices)
1 cup very thinly sliced chicken breast, chopped
1 1/2 cups grated cheese (cheddar, Swiss, Gouda or cheese of choice)
3 tablespoons sour cream
1 1/2 teaspoons Franks Original Red Hot Sauce (or sauce of choice)

Method:
Preheat oven to 350*. Lightly grease a 10 inch deep dish pie pan with butter and set aside. Heat the oil, in a large skillet, over medium heat. Add the onions and mushrooms and saute, stirring occasionally, until they are softened. Remove from heat and set aside.
Add the eggs, heavy cream, 1/2 cup sour cream, pepper, nutmeg to a large bowl. Whisk together until well combined and smooth. Add the sauteed vegetables, bacon, chicken and cheese to the egg mixture. Stir to mix in. Ladle into the prepared pie pan and bake for 30 or until the eggs are set and a knife inserted halfway between the edge and center comes out clean. Allow to stand for 5 to 10 minutes before slicing.
In a small bowl, stir together the 3 tablespoons sour cream and hot sauce. Transfer to a pastry bag (or plastic sandwich bag with a small tip of one corner snipped off) Cut into 8 equal portions. Drizzle the seasoned sour cream over the top of each slice.

One slice of crustless quiche with spinach
salad and deviled eggs with avocado.

Nutritional info per serving, approximately:
320 calories ~ 15.5 grams fat ~ 6 grams net carbs ~ 4.8 grams protein

Note: I wanted to make a quiche with the ingredients that I had on hand and it turned out great! I used an organic roasted chicken breast, sliced thin for sandwiches, and an Irish cheddar & port beer cheese. 😀

Green Deviled Eggs With Avocado ~ VERY LOW CARB (Great For Saint Patrick's, Brunch & Snacks)

These deviled eggs are filled with a creamy
  mixture of egg, avocado and spices.

Ingredients:
8 hard boiled eggs, shelled
1/2 cup sliced avocado
1 teaspoon lemon or lime juice
1/2 teaspoon dried cilantro
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
dash cayenne pepper (optional)**
3 tablespoons mayonnaise
1 or 2 tablespoons of sliced pickled jalapenos or green olives, optional for garnish

Method:
Halve the hard boiled eggs and remove the yolks. Grate the yolks into a bowl. Add the avocado, spices and mayonnaise. Blend until smooth with an immersion blender or electric mixer. Pipe or spoon the filling into the egg white halves. If desired, garnish each half with half of a jalapeno slice. Makes 16 servings.

**I prefer the flavor that a tiny bit of cayenne adds to the filling, but if you prefer, it can be omitted.

Nutritional info per deviled egg (without jalapeno), approximately:
62.9 calories ~ 5 grams fat ~ .37 grams net carbs ~ 3.3 grams protein

Nutritional info per deviled egg (with jalapeno garnish), approximately:
63.2 calories ~ 5 grams fat ~ .39 grams net carbs ~ 3.3 grams protein

Notes: These eggs are a great & different way to add a bit more avocado to your diet. (and a good way to use leftover avocado) They are extremely low carb, healthy snack, a simple appetizer and a nice addition to a brunch menu.
They are perfect to serve on Saint Patrick's Day, at Easter  and Christmas gatherings!

Low Carb Cream Cheese & Berry Pie (Gluten & Sugar Free)

A simple, light and creamy dessert in a cookie crust.

Ingredients:
1/2 cup (1 stick) butter
1 1/2 cups blueberries, raspberries, blackberries or strawberries*
2 tablespoons Lakanto Classic sweetener
2 eggs
2 tablespoons Lakanto Baking or Classic sweetener**
1/4 teaspoon sea salt
3/4 cup coconut flour
1/8 teaspoon baking powder
1 1/2 teaspoons water
16 ounces (two 8 ounce boxes) cream cheese (at room temperature)
1/4 - 1/2 cup Lakanto Baking or Classic sweetener (to desired level of sweetness)
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract

Method:
Preheat oven to 350*. Melt the butter and let cool to room temperature.
Place the berries in a small bowl. Sprinkle the 2 tablespoons of Classic sweetener over the berries and gently stir to coat. Set aside.
In a medium bowl, combine the melted butter, eggs, 2 tablespoons Lakanto Baking sweetener, salt, flour baking powder and water. Stir with a large fork until all of the ingredients are well blended. Press the dough evenly into the bottom and sides of a 9 inch pie pan. Set aside.
In a medium bowl, with an electric mixer, beat the cream cheese, 1/4 - 1/2 cup sweetener and extracts until creamy and well blended. Spread the cream cheese mixture evenly into the prepared crust. Top with the berries.
Bake for 15 minutes. If the edges of the crust are browned, cover the pie with aluminum foil and continue baking for another 10 minutes. Allow to cool to room temperature and then cover and refrigerate for 1 hour or longer.

To serve, cut into 8 equal portions. Store covered, in the refrigerator. Makes 8 servings.

*Fresh berries are great, but if you use frozen berries, thaw completely and then allow to rest on paper towels. Make certain that the excess moisture is absorbed before coating with the sweetener.

**If you are using Classic Sweetener, processing in a food processor will create a finer powder and a smoother texture to your baked goods. (Use unprocessed sweetener to coat the berries.)

Nutritional info per 1/8 slice (with blueberries), approximately:
337.4 calories ~ 35 grams fat ~ 12.44 grams net carbs ~ 7.65 grams protein
(A smaller slice means less carbs.) 

Note: I bake for two sets of parents in their 90's. They are not following low carb diets and they do like sweets. When I bake healthier, sugar free treats for them they are happy and don't mind, because they are so tasty. 😀

VERY LOW CARB ~ Mini Frosted Lemon Pound Cakes

A perfect sweet cake to serve with coffee
or tea, at brunch or for dessert!

Cake Ingredients:
6 mini loaf pans (5x3 inches)*
coconut oil spray
parchment paper
1/2 cup butter, at room temperature
1 1/2 cups Lakanto Monkfruit Baking or Classic Sweetener**
8 ounces cream cheese, at room temperature
8 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract 
2 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon pink Himalayan or sea salt
Frosting Ingredients:
1/2 cup Lakanto Powdered Sweeter (or other powdered sugar substitute)
6 tablespoons butter, at room temperature
6 tablespoons heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract

Method:
Preheat oven to 350*. Spray the loaf pans with the cooking spray and line the bottoms with parchment paper. Set aside.
In a large bowl, cream together the butter and Baking Sweetener, with an electric mixer, until it is well blended and smooth. Add the cream cheese and continue mixing until it is thoroughly blended with the creamed ingredients. Add the eggs and extracts. Continue to mix until completely incorporated.
Sift together the flour, baking powder and salt. Add to the creamed ingredients until the batter is smooth. Divide the batter evenly between the prepared loaf pans. Place the loaf pans on a baking sheet. Place in the oven and bake for 15 minutes. Rotate and bake for another 15 minutes or until a pick inserted in the center of the cake comes out clean. 

Allow the cakes to cool in the pans for 30 minutes. Remove the cakes from the pans and finish cooling completely on a baking rack.
While the cakes are cooling, prepare the frosting. Add the all of the frosting ingredients to a medium bowl and blend together with an electric mixer, on high, until they are thoroughly mixed and creamy. Once the cakes are completely cooled, divide the frosting between the 6 cakes, frosting just the tops of the cakes. Cut each mini cake loaf into 6 portions. Makes 36 servings. (Keep in an airtight container, in the refrigerator, until ready to serve)

*If you do not have mini loaf pans, you can make 1 large loaf instead.

**If you do not have Lakanto Baking Sweetener on hand, you can add the Classic Sweetener to a food processor and process to make it a finer powder for baking. (This really makes a difference in the texture of baked goods!)

Nutritional info per serving (1/6 of a mini loaf), approximately:
132 calories ~ 12.7 grams fat ~ 1.3 grams net carbs ~ 3.56 grams protein

Nutritional info per serving (1/10 of a large loaf), approximately:
475.2 calories ~ 45.72 grams fat ~ 4.68 grams net carbs ~ 12.8 grams protein

Notes: This is my new favorite Keto treat! The flavor and texture are perfect and it is Very Low Carb!

The first time I made these pound cakes was for a brunch with my parents. 

All Keto: Lemon Pound Cake, berries, Pumpkin
Muffins, sliced avocado & Chicken Taco Omelet
Muffins, coffee & champagne.

For these brunch recipes, please click on the links below:

KETO Friendly Oven Baked Chicken Taco Omelet "Muffins"

https://carriekitchencreations.blogspot.com/2020/03/keto-friendly-oven-baked-chicken-taco.html

Mini Low Carb Pumpkin Muffins (Gluten & Sugar Free)

https://carriekitchencreations.blogspot.com/2020/03/low-carb-pumpkin-muffins-gluten-sugar.html

VERY SIMPLE Low Carb Bleu Cheese & Bacon Coleslaw

Ingredients: 

1 bag shredded cabbage or coleslaw mix

approximately 1 cup refrigerated brand of bleu cheese salad dressing (Or, Homemade Bleu Cheese Dressing)**

1/2 - 1 cup crumbled bleu cheese

5 slices crisp bacon, crumbled

Method:

Combine just enough dressing with the cabbage to moisten. Stir in additional blue cheese and bacon, to taste. Makes 5 servings.

Nutritional info per serving (with 1 cup crumbled bleu cheese), approximately:
333 calories ~ 27.5 grams fat ~ 5 grams net carbs ~ 16 grams protein

**Homemade Bleu Cheese Dressing is even better than store bought and can be mixed together in just 5 minutes. To see my favorite recipe, please click on the link below:

The BEST Keto Friendly Gourmet Bleu (Or Feta) Cheese Salad Dressing & Dip
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Low Carb Country Style Pork Ribs

Simple, perfectly seasoned & tasty baked ribs!

Ingredients:
aluminum foil
2 1/2 pounds country style pork ribs
1 tablespoons garlic powder
1 tablespoons onion powder
1/4 teaspoon pink Himalayan or sea salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup sugar free barbecue sauce (optional)***

Method:
Preheat oven to 350*. Line a baking pan with aluminum foil. Place the ribs on the prepared pan. In a small bowl, stir together the garlic powder, onion powder, salt, pepper and paprika.  Sprinkle or rub onto all 4 sides of each rib to thoroughly coat.**
Bake for 15 minutes. Turn the ribs to move a second side to face up and return to the oven for another 15 minutes. Turn the ribs to move a third side to face up and return to the oven for 10 minutes. Turn the ribs to move the fourth side to face up. 

If desired, brush with barbecue sauce and return to the oven for 10 more minutes. Makes 3 servings.

Nutritional info per serving (without barbecue sauce), approximately:
1041 calories ~ 69 grams fat ~ 4 grams net carbs (all of the carbs come from the spices) ~ 101 grams protein

Nutritional info per serving (with barbecue sauce), approximately:
1055 calories ~ 69 grams fat ~ 6.6 grams net carbs ~ 101 grams protein

**I mixed the spices in an empty spice bottle, with a top for sprinkling. (This made the seasoning easy to apply.)

***G Hughes Sugar Free Smokehouse BBQ Sauce is inexpensive and tasty.

Notes: These ribs are flavorful, even without barbecue sauce. Serve with a salad, veggies or coleslaw.  For a simple and delicious coleslaw recipe, try this very simple Blue Cheese & Bacon Coleslaw:

Ingredients: 

1 bag shredded cabbage or coleslaw mix

1 cup refrigerated brand of blue cheese salad dressing**

1 cup crumbled blue cheese

5 slices crisp bacon, crumbled

Method:

Combine just enough dressing with the cabbage to moisten. Stir in additional blue cheese and bacon, to taste. Makes 5 servings.

Nutritional info per serving, approximately:
333 calories ~ 27.5 grams fat ~ 5 grams net carbs ~ 16 grams protein

**Homemade Blue Cheese Dressing is even better than store bought and can be mixed together in just 5 minutes. To see my favorite recipe, please click on the link below:

The BEST Keto Friendly Gourmet Blue Cheese Salad Dressing & Dip
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Low Carb Mini Chocolate Cheesecakes (Gluten & Sugar Free)

These pretty little chocolate cheesecake bites
definitely satisfy a chocolate/ dessert craving!

Ingredients:
coconut oil cooking spray
silicone muffin pans*
2 (8 ounce) packages of cream cheese, softened at room temperature
1/2 cup Lakanto Baking or Classic sweetener**
1/2 teaspoon liquid chocolate monkfruit sweetener (or other liquid sweetener)
2 eggs
6 1/2 tablespoons unsweetened cocoa
1/2 teaspoon pure vanilla extract
Monkfruit sweetened whipped cream (optional)***
1/4 cup sugar free chocolate chips (optional)
fresh raspberries or sliced strawberries (optional)
sugar free chocolate syrup (optional)

Method:
Preheat oven to 350*. Spray 12 muffin cups with the coconut oil spray. Place the silicone muffin pans on a baking sheet and set aside.
In a large mixing bowl, beat the cream cheese until it is fluffy and smooth.
Add the remaining ingredients and beat on a medium speed until all are completely blended and smooth.
Divide the batter equally between the prepared muffin cups. Bake for 8 minutes. Rotate the pan and continue baling for another 8 minutes. Remove from the oven and allow to cool to room temperature. 

Remove the mini cakes from the pans and refrigerate. Serve the mini cheesecakes chilled and if desired, garnish with whipped cream, a sprinkling of chocolate chips and berries & a drizzle of chocolate syrup. Or, any combination of one or more of the garnishes. Makes 1 servings.

*If using a regular muffin pan, spray with the cooking spray and line the bottoms with parchment paper.

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (The Classic sweetener can be made finer by blending in a food processor.)

***For Perfect Keto 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.)
Nutritional info per cheesecake (without garnishes), approximately:
155.8 calories ~ 14 grams fat ~ 3.3 grams net carbs ~ 3.8 grams protein

Nutritional info per cheesecake (topped with 1/4 cup sugar free whipped cream), approximately:
257.8 calories ~ 25 grams fat ~ 4 grams net carbs ~ 4.6 grams protein

Note: These mini chocolate cheesecakes are delicious and a pretty little dessert to serve for any occasion.

KETO Friendly Oven Baked Chicken Taco Omelet "Muffins" (VERY LOW CARB)

Chicken Taco Omelet Muffins with a Crema drizzle.

Ingredients:
cooking oil spray (olive, coconut or avocado)
8 ounces cooked & diced chicken breasts

1 teaspoon instant minced onion
1/4 teaspoon ground cumin
1/4 teaspoon crushed dried red pepper 

1/4  teaspoon sea salt (optional)

1/2 teaspoon chili powder
1/4 teaspoon dried oregano leaves

1/4 teaspoon instant minced garlic (or garlic powder)

3 to 4 tablespoons water

3 ounces cheddar cheese, shredded
6 large eggs
2 tablespoons heavy cream
1/4 teaspoon black pepper
2 tablespoons sour cream ~ optional
1 teaspoon Franks Original Red Hot Sauce (or sauce of choice) ~ optional

Method:
Preheat oven to 350*. Spray 12 muffin cups with cooking oil spray. (I use silicone muffin pans.) Set aside.
Place the diced chicken into a skillet and sprinkle the onion, cumin, red pepper, salt, chili powder, oregano and minced garlic on top. Add the water. Stir over a medium low heat until the chicken is well coated with the spices and the water is absorbed. Remove from the heat and evenly divide between the muffin cups.Evenly divide the shredded cheddar cheese on top of the chicken.
In a large measuring cup, whisk together the eggs, heavy cream and black pepper. Divide the beaten eggs evenly between the 12 muffin cups, pouring over the chicken and cheese to cover.
Bake in the preheated oven for 7 minutes. Turn the pan around and continue baking for another 8 minutes, or until set. (Be careful not to brown the tops, if you will be reheating the mini omelets.) 

Serve immediately, or cool, before storing in an airtight container. 
These will keep in the refrigerator for 5 days. Reheat wrapped in foil, in the oven, or in a microwave oven, unwrapped, on a plate. If desired, stir together the sour cream and hot sauce, until well blended, and drizzle over the tops of the omelet muffins just before serving.
Makes 12.

Nutritional info per omelet muffin with drizzle, approximately:
110.3 calories ~ 6.78 grams fat ~ .77 grams net carbs ~ 10.8 grams protein

Notes: These little omelets are delicious for breakfast, lunch or dinner. 
If desired, you can make these ahead of time and freeze. (Move a frozen omelet to the refrigerator the night before heating for breakfast.)
I created this recipe, because I had leftover rotisserie chicken and I wanted to bring brunch to my parents. They were a big hit!

All Keto: Lemon Pound Cake, fresh berries, Pumpkin Muffin,
sliced avocado, 2 Chicken Taco Omelet Muffins, champagne & coffee.

For these brunch recipes, please click on the links below:

Mini Low Carb Pumpkin Muffins (Gluten & Sugar Free)

https://carriekitchencreations.blogspot.com/2020/03/low-carb-pumpkin-muffins-gluten-sugar.html

Keto Friendly Mini Frosted Lemon Pound Cakes

https://carriekitchencreations.blogspot.com/2020/03/keto-friendly-mini-frosted-lemon-pound.html