KETO Friendly Mexican Chicken Kiev

A delicious and flavorful chicken breast with sauce.

Ingredients:
8 chicken breasts
1 (7 ounce) can diced green chiles, divided into 8 portions
1/4 pound jack cheese, cut into 8 strips
1 cup pork panko**
1/2 cup finely grated/ground  Parmesan cheese
2 tablespoons chili powder
1/2 teaspoon sea salt or pink Himalayan salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 sticks (1 cup) butter, melted

Mexican Tomato Sauce (recipe included)

Method:
Pound chicken pieces to about 1/4 inch thickness. Put chiles and jack cheese strips in center of each piece of chicken. Roll up and tuck ends under. Combine pork panko, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed piece of chicken in shallow bowl of melted butter and then roll in crumb mixture. Place seam side down in a greased 9 x 13 inch baking dish. Drizzle with a little melted butter. Cover and chill 4 hours or overnight.
Preheat oven to 400*. Bake uncovered for 20 to 25 minutes or until cooked.

I was cooking for two families, so I made 

1 1/2 times the recipe.  (12 Chicken rolls)

Prepare the Mexican Tomato Sauce. Spoon on top of each serving. Makes 8 servings.

Mexican Tomato Sauce 

Ingredients:
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup sliced green onions
salt & pepper
hot pepper sauce (optional)

Method:
In a small saucepan, combine tomato sauce, cumin, green onions. Add salt, pepper and hot sauce to taste. Simmer while chicken bakes.

Note: Here is an impressive dish that is delicious and simple to make! It has a nice flavor, but not a spiciness that burns your mouth.

**I use Pork Panko crumbs to make this dish.
(Purchased on Amazon)

Nutritional info for 1 serving (with sauce): 
539.3 calories ~ 35.3 grams fat ~ 6 grams net carbs ~ 46.8 grams protein

Tropical Creamsicle ~ A Spiked Milkshake For Adults

A Creamy & Delicious Grown-up treat!

Ingredients:
1/4 cup Malibu Rum with Coconut
1/8 cup brandy
1/4 - 1/3 cup pineapple juice
2 pineapple rings, chopped
1/4 cup fresh or frozen raspberries
1 1/2 cups vanilla ice cream

Garnishes:
1/4 - 1/3 cup whipped cream
1 teaspoon toasted coconut**
1 pineapple ring, cut in half
2 raspberries

Method:
Place the rum, brandy, juice, pineapple, raspberries and ice cream into a blender container. Blend until all of the ingredients until they are completely mixed and smooth. Pour equal portions into 2 serving glasses. If desired, garnish each milkshake with half of the whipped cream, a 1/2 teaspoon of the coconut, half of a pineapple ring and one raspberry. Makes 2 servings.

**To make Toasted Coconut:  Preheat oven to 275*. Place 1 cup of coconut in a pie pan or on a baking sheet. Place in oven. Bake for 5 minutes. Remove and stir. Return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside to cool. Store in an airtight container. Use to garnish desserts, salads and Asian & Hawaiian dishes.

Note: For decades, The Cheesecake Factory restaurant served a delicious Strawberry Creamsicle milkshake that my uncle & husband thoroughly enjoyed. The restaurant no longer serves Strawberry Creamsicles, so I decided to surprise my husband with this tropical version. He loved it and said it was better than the original beverage.

Keto Friendly Baked Mocha Donuts (Gluten & Sugar Free)

Perfectly moist cake-like Mocha Donut treats.

Ingredients:

coconut oil spray

3/4 cup almond flour

2 teaspoons instant coffee powder

3/4 teaspoon baking powder

1/4 teaspoon pink Himalayan or sea salt

1/4 cup butter

1/3 cup Lakanto Powdered sweetener (powdered sugar alternative)

2 eggs

1/2 teaspoon pure vanilla extract

1/4 cup heavy whipping cream

3 ounces unsweetened chocolate, chopped**

4 teaspoons coconut oil

1/4 teaspoon instant coffee powder (optional)

1/4 teaspoon pink Himalayan or sea salt

2 tablespoons Lakanto Powdered sweetener

Method:

Preheat oven to 350*. Lightly spray donut pans with cooking spray and set aside. 

In a medium bowl, whisk together the flour, coffee powder, baking powder and salt until all of the ingredients are well mixed. Set aside.

Heat the butter in a microwave, for 20 second intervals, in a large microwave safe bowl, just until melted. Add the 1/3 cup powdered sweetener and whisk until completely blended with the butter. Add the eggs, one at a time, mixing after each addition. Next, whisk in the vanilla and cream. Spoon the batter into 16 sections of the prepared donut pans. Fill each section just 2/3 full, being careful not to overfill. Bake for 7 to 10 minutes, or until a toothpick inserted in the center of a donut comes out clean. Cool briefly in the pans and then turn out onto a rack to finish cooling. (The pan side of the donuts will become the tops of the donuts.) 

While the donuts are baking and cooling, if desired, prepare a glaze to dip the tops into. To make the mocha glaze, place the chocolate and coconut oil in a microwave safe bowl. Heat at 50% power, for 20 second intervals, just until melted, stirring after each interval. Stir in the coffee powder, salt and powdered sweetener. Allow to cool to room temperature.

Place a sheet of wax paper or foil on a baking sheet. Place the cooling rack on top of the lined tray. When both the donuts and the glaze have cooled, Dip the tops in the glaze and then return glaze side up onto the rack. Place in the refrigerator for 15 to 20 minutes to set the chocolate and then dip each donut again. Return to the refrigerator to set. Store in an airtight container in the refrigerator. Makes 16 donuts.

**If you do not have unsweetened chocolate, you may substitute sugar free dark chocolate chips for the unsweetened chocolate.

Nutritional info per donut with glaze, approximately:

185 calories ~ 11.38 grams fat ~ .8 grams net carbs ~ 2.8 grams protein

Nutritional info per donut without glaze, approximately:

141 calories ~ 7.44 grams fat ~ .8 grams net carbs ~ 2 grams protein

Note: These donuts are a wonderful low carb, guilt free treat that the entire family will enjoy!

Spinach Salad With Dijon Vinaigrette (Keto Friendly)

Fresh, Flavorful & Delicious!

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 tablespoon Dijon mustard
1 teaspoon dried parsley or 2 tablespoons chopped fresh parsley
2/3 cup extra virgin olive oil
4 cups organic baby spinach leaves (stems removed)
2/3 cup cooked sliced beets*
4 white mushrooms, sliced
1/2 cup Toasted Pecans**
12 red onion rings
4 plates or bowls

Method:
Place the vinegar, garlic, pepper, salt, mustard, parsley and olive oil in a jar or cruet.bottle. Attach lid and shake well to blend. 
Place 1 cup of spinach leaves on each plate or bowl. Cut the sliced beets into strips and divide into even portions on top of the spinach leaves. Top each salad with 1 sliced mushroom, 1/8 cup pecans and 3 onion rings. Drizzle 2 tablespoons of dressing on top of each salad. Serve. Makes 4 portions.

*I use canned, sliced cooked beets, not pickled beets.

**To make toasted pecans for salads and snacking, please see this quick and simple recipe:
Toasted Pecans
https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Nutritional info per serving, approximately:
149.6 calories ~ 11.3 grams fat ~ 5.8 grams net carbs ~ 4.8 grams protein

Notes: I created this recipe for my uncle who loves beets and a mustard vinaigrette dressing, but the entire family enjoyed it. 

Easy Instant Pot Steamed Artichokes With Dipping Sauces

A perfectly cooked artichoke half with
two savory dipping sauces.

Ingredients:
2 large artichokes
2 cups water
2 tablespoons lemon juice

Method:
Cover the artichokes with water for 5 minutes. Drain. Trim the stems and cut  1/2 to 1 inch off of the petals, to remove the thorns. Place the steamer rack and 2 cups of water in the basin of an Instant Pot. Place artichokes, stem down, on the steamer rack and sprinkle with the lemon juice.
Close the Instant Pot lid and turn the venting knob to the sealed position. Pressure cook on high for 8 minutes and then use the quick release. While the artichokes are cooking, prepare the dipping sauces.
Cut the artichokes in half and serve with your choice of dipping sauces. Makes 2 to 4 servings.

Garlic Butter Sauce:
4 tablespoons butter
4 cloves garlic, minced
1 to 2 pinches of sea salt
1 tablespoon lemon juice

Melt the butter, in a small skillet or saucepan, over medium-low heat. Add the garlic and saute just until golden brown. (Be careful not to burn.) Turn off the heat and allow to cool slightly. Stir in the salt and lemon juice. Serve.

Garlic Mayo Sauce:
1 tablespoon butter
4 cloves garlic, minced
1/4 cup mayonnaise
1 teaspoon lemon juice

Melt the butter, in a small skillet or saucepan, over medium-low heat. Add the garlic and saute just until golden brown. (Be careful not to burn.)  Turn off the heat and allow to cool slightly. Place the mayo and lemon juice in a small bowl. Whisk, or stir, to blend. Whisk in the garlic butter and serve.

Nutritional info per serving (1/2 artichoke with both Garlic Butter and Garlic Mayo Sauces) approximately:
248.67 calories ~ 20.22 grams fat ~ 10.5 grams  net carbs ~ 4.23 grams protein

Notes:  Half of a large artichoke is quite filling and it ts even better with the garlic dipping sauces. I like both sauces, but my husband doesn't care for mayo, so he is happy with just the Garlic Butter Sauce.

Keto Friendly Italian Meatballs (Gluten Free and Low Carb)

These savory meatballs are delicious and filling!

Ingredients:
1 pound ground beef
1 egg yolk
3 tablespoons finely shredded Parmesan cheese
1 1/2 tablespoons ground flax seed*
1 teaspoon Italian blend seasoning**
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pink Himalayan or sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3/4 cup low carb marinara sauce
1/3 cup grated mozzarella cheese
18 toothpicks (optional, if serving as an appetizer)

Method:
In a large bowl, combine the beef, egg yolk, Parmesan cheese, flax seed and seasonings. Mix well and form into 18 evenly sized balls. Heat the olive oil, in a skillet, over medium heat. Add the meatballs and cook for 5 minutes, on each side, until they are browned. Drain the excess grease from the pan. Turn the heat to low and pour the sauce over the meatballs. Sprinkle the mozzarella cheese over the top. Cover and continue to heat, for 20 to 25 minutes, until the sauce is warmed and the cheese is melted. Makes 3 meal servings or 18 appetizer servings.

*Grind the flax seed in a coffee bean grinder or mini food processor to create a fine meal. (You can also purchase it already ground.)

**Here is a recipe for homemade Italian Seasoning:
Homemade Italian Blend Seasoning ~ Gluten & Chemical Free
https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

Nutritional info per serving (6 meatballs), approximately:
239.5 calories ~ 18.2 grams fat ~ 2.8 grams net carbs ~ 15.8 grams protein

Nutritional info per serving (1 meatball), approximately:
40 calories ~ 3 grams fat ~ .46 grams net carbs ~ 2.6 grams protein

Notes: These meatballs are tasty, simple and quick to make! 
I add the Italian seasoning, a 1/2 teaspoon at a time, rubbing the herbs between my palms, over the bowl. (A mortar & pestle may also be used to crush & blend the herbs.)

Mocha, Amaretto Or Chocolate Frosty (A Keto Friendly Wendy's Copycat)

This Frosty treat is creamy & satisfying!

Ingredients:

1 1/2 cups heavy whipping cream

3 tablespoons Lakanto Powdered Sweetener*
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure coffee extract**
a pinch of salt (optional)

Method:
Place all of the ingredients into a large measuring cup or medium sized bowl. Beat with an electric hand mixer, on low, just until the dry ingredients are moistened. Then mix, on high speed, until stiff peaks form. Use a bowl scraper to add the whipped mixture to a quart size, or larger, zipper sealed plastic bag. Place in the freezer for 35 to 45 minutes. 
Cut the tip off of one corner of the bag and layer the frozen mixture evenly into 3 serving glasses. Makes 3 or 4 servings.

*Lakanto Powdered sweetener is a substitute for powdered sugar, not regular sugar.

**Use coffee extract to make a Mocha flavored Frosty. To make an Amaretto Frosty, substitute a 1/2 teaspoon almond extract for the coffee extract. For a Chocolate Frosty, substitute 1 teaspoon of pure vanilla extract  for the coffee extract.

Nutritional info per serving (1/3 portion), approximately:
418.5 calories ~ 43.33 grams fat ~ 4 .6 grams net carbs ~ 4 grams protein

Nutritional info per serving (1/4 portion), approximately:
314 calories ~ 32.49 grams fat ~ 3.45 grams net carbs ~ 3 grams protein

Notes: This is a creamy and rich dessert that even non-Keto eaters will enjoy ~ especially if they like the Frosty dessert at Wendy's restaurants.

BEST EVER Slow Cooker Clam Chowder (Low Carb & Gluten Free)

This clam chowder is light, flavorful and absolutely perfect!

Ingredients:
1 pound thick cut bacon
1/4 cup dry white wine*
4 cloves garlic, minced
1 shallot, thinly sliced and chopped
1 small leek, or 1/2 a large leek (cleaned, trimmed, sliced and chopped)
2 stalks of celery, diced
1 medium white onion, chopped
1 bunch of radishes, washed, trimmed and chopped
2 tablespoons butter
1/2 - 1 teaspoon sea salt
1 teaspoon black pepper
3 (10 ounce) cans whole baby clams, drained and rinsed
2 cups bottled clam juice
8 ounces cream cheese, at room temperature
1 1/2 cups heavy whipping cream
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Frank's Original Red Hot Sauce
parsley leaves for garnish (optional)

Method:
In a skillet, fry the bacon until crisp. Cool on absorbent paper. Chop and set aside.
Add the wine, fresh garlic, shallot, leek, celery, onion, radishes, butter, salt and pepper to the pot of a slow cooker. Cover and cook on low for one hour.
After one hour, stir in the clams, clam juice and bacon. Add the cream cheese, cream, garlic powder, thyme and hot sauce. Stir to mix until no clumps of cream cheese are visible. Cover and cook for 6 to 8 hours. Makes 10 to 12 servings. If desired, garnish each serving with a parsley leaf.

*1/4 cup of chicken or vegetable broth may be substituted for the white wine.

Nutritional info per serving (1/10 portion), approximately:
521 calories ~ 40.6 grams fat ~ 5.9 grams net carbs ~ 32 grams protein

Nutritional info per serving (1/12 portion), approximately:
434 calories ~ 33.8 grams fat ~ 4.9 grams net carbs ~ 26.6 grams protein

Notes: Usually, clam chowders are so rich that all I can handle is one or two spoonfuls. This soup is so light, that I could eat two bowls full! It really is the best clam chowder I have ever tasted. (My husband and Uncle, who love clam chowder, thought it was great, too!)

Low Carb Chocolate & Coconut Chia Seed Pudding With Coconut Whipped Cream

Six delicious portions of a chocolate
& coconut tapioca-like pudding.

Note: This is a delicious pudding for breakfast, snack or dessert. If you are following a dairy free diet, or would like to reduce the amount of carbs, you can omit the whipped cream layer.

Ingredients:

3 cups lite coconut milk (not canned)

1 cup Chia seeds

1/2 cup plus 2 tablespoons Lakanto Classic sweetener

1 teaspoon coconut extract

1/2 cup unsweetened cocoa powder

1/8 teaspoon sea salt

4 1/2 teaspoons water

3/4 teaspoon unflavored gelatin powder

3/4 cup heavy whipping cream

2 tablespoons Lakanto Powdered sweetener

1/2 teaspoon coconut extract

1 tablespoon toasted shredded coconut (optional)

18 sugar free chocolate chips (optional)

Method:

In a large bowl, or 8 cup measuring cup, combine the coconut milk, Chia seeds, Classic sweetener, 1 teaspoon coconut extract, cocoa and salt. Whisk together until all of the cocoa is moistened and thoroughly mixed in. Set aside for 10 minutes. Whisk again to make smooth. Divide the mixture evenly between 6 serving dishes or containers.

Place the water in a small saucepan. Sprinkle the gelatin over the water. Heat over low heat, while stirring, just until the gelatin is dissolved. Remove from the heat and set aside. 

Place the heavy whipping cream into a bowl with the powdered sweetener and 1/2 teaspoon of coconut extract. Beat on high, with and electric mixer, until soft peaks form. Slowly add the gelatin while continuing the beat the cream. Beat until stiff peaks form. Place equal portions of the coconut whipped cream on top of the pudding. If desired, sprinkle the top of each serving with  a pinch of toasted coconut and 3 chocolate chips. Cover and refrigerate for 3 hours or overnight. Makes 6 servings.

Nutritional info per serving (with garnishes), approximately:

369.26 calories ~ 30 grams fat ~ 7.3 grams net carbs ~ 8.6 grams protein

Nutritional info per serving (without whipped cream & with garnishes), approximately:
260.33 calories ~ 18.5 grams fat ~ 6.35 grams net carbs ~ 7.46 grams protein

Low Carb Meyer Lemon Cream Pie (Gluten, Sugar & Nut Free)

This tart & creamy pie is so good,
 no one will guess it is sugar free!

Ingredients:
1/2 cup unsalted butter
2 eggs
1/4 cup Lakanto Baking sweetener**
1/4 teaspoon salt (omit if using salted butter)
3/4 cup coconut flour
4 eggs
3/4 cup Lakanto Baking sweetener**
1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
3/4 cup Meyer lemon juice
1 teaspoon unflavored gelatin powder
2 tablespoons water
1 1/2 cups heavy whipping cream
2 - 4 tablespoons Lakanto Powdered sweetener
2 - 3 teaspoons lemon zest (optional)

Method:
Preheat oven to 400*. Place the butter in a large microwave safe measuring cup or bowl. Heat for 30 second intervals, until it is melted. Stir in the 2 eggs and 1/4 cup sweetener and mix well. Sift together the salt and coconut flour. Stir into the egg mixture until a dough forms. Knead the dough for about a minute. (If the dough is too sticky, dust with a little additional coconut flour and knead into the dough. Pat into the bottom and sides of a 9 inch pie pan. Prick the bottom and sides with a fork. Bake for 7 to 10 minutes. Remove and cool completely on a baking rack. 
Decrease oven heat to 350*. In a medium bowl, whisk together the eggs and 3/4 cup Baking sweetener. Add the sour cream, salt and vanilla. Whisk to blend. Slowly whisk in the lemon juice. Place the cooled pie crust onto a baking sheet. Pour the lemon mixture into the prepared pie crust. Cover the edges of the crust with strips of aluminum foil, in order to prevent the crust from burning. Bake for 25 to 35 minutes, just until the filling is barely set, and the center still jiggles slightly. Remove from the oven and return to the baking rack. Cool completely.
Add the 2 tablespoons of water to a small saucepan. Sprinkle the gelatin over the top of the water. Heat over low heat, stirring constantly, just until the gelatin is dissolved. Remove from heat and set aside. Place the cream and powdered sweetener into a bowl. Beat at high speed until soft peaks form. Slowly beat in the gelatin until stiff peaks form. Spread the whipped cream mixture evenly over the lemon mixture, to the edges of the crust. Refrigerate, loosely covered, for 1 hour or overnight. Makes 8 servings. If desired, garnish each serving with a pinch of lemon zest.

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (If you do not have Lakanto Baking sweetener in your pantry, the Classic sweetener can be made finer by blending in a food processor.)

Nutritional info per serving (1/8 portion with garnish), approximately:
501 calories ~ 48 grams fat ~ 8.9 grams net carbs ~ 9.26 grams protein 

Note: This low carb lemon cream pie is creamy and delicious ~ it definitely was enjoyed by our family!

Garlic & Mushroom Chicken (Keto Friendly)

This chicken is moist and very flavorful ~ so delicious!

Ingredients:
1 - 1 1/2 pounds boneless & skinless chicken thighs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 - 2 tablespoons olive or avocado oil
2 tablespoons butter
8 ounces brown mushrooms
2 cups of sliced red onions
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup dry white wine

Method:
Mix together the onion powder, garlic powder, paprika, salt and pepper. Sprinkle on both sides of the chicken, to evenly coat the pieces.  Heat the oil in a large skillet over medium-high heat. Add the chicken and fry about 8 minutes on each side. (The chicken should no longer be pink in the center of each piece.) While the chicken is cooking, trim the stems of the mushrooms and slice. Set aside the sliced mushrooms. When the chicken has finished cooking, remove from the pan and set aside.
Add the butter and onions to the skillet and brown for 2 minutes or until softened and fragrant. Add the mushrooms and cook for 3 minutes, or until the mushrooms are cooked and softened. Remove the onions and mushrooms to a bowl and set aside. Add the garlic, parsley, thyme and rosemary to the skillet. Saute for 2 minutes and then add the white wine. Simmer for five minutes. Return the chicken to the pan and stir to coat with the sauce. Continue to simmer, on low heat, for another 5 to 10 minutes. If desired, season with additional salt and pepper to taste. Stir in the sauteed vegetables and serve. Makes 6 to 8 servings.

Nutritional info per serving (1/8 portion), approximately:
168.38 calories ~ 10 grams fat ~ 6.9 grams net carbs ~ 12 grams protein

Garlic Chicken with Gazpacho

Note: I served this savory and flavorful chicken with a side of gazpacho, but it would also pair nicely with a salad or mashed cauliflower.

For the gazpacho recipe, please click on this link:
My BEST Gazpacho! (Healthy, Delicious & Low Carb!)
https://carriekitchencreations.blogspot.com/2020/05/my-best-gazpacho-healthy-delicious-low.html

Keto Friendly Meyer Lemon Coconut Cake

So delicious and so simple to make!

Cake Ingredients:
2 1/4 cups almond flour
1/3 cup coconut flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
6 eggs, at room temperature
3/4 cup Lakanto Baking sweetener**
2 tablespoons finely grated lemon peel (lemon zest)
1/3 cup Meyer lemon juice
1/2 cup melted coconut oil
1/2 teaspoon lemon extract
1/2 teaspoon coconut extract
3/4 cup unsweetened shredded (not flaked) coconut

Frosting Ingredients:
3/4 cup butter, softened (at room temperature)
12 ounces cream cheese, softened (at room temperature)
2 1/2 tablespoons Meyer lemon juice
2 tablespoons heavy cream or coconut milk
1/4 teaspoon coconut extract
2/3 cup Lakanto Powdered sweetener, sifted

Garnish:
1/2 cup toasted coconut (optional)***

Method:
Preheat oven to 350*. Grease a 9 x 13 inch baking pan with butter and set aside.
Sift the flours, baking powder and baking soda into a large bowl and set aside.
In a separate bowl, beat the eggs and sweetener on high for 1 minute. (The mixture should become lighter in color and foamy.)
In the large bowl, make a well in the center of the dry ingredients. Add the lemon zest, coconut oil, extracts and beaten eggs to the well. Beat gently, on low speed, just until all  of the ingredients are blended and the batter is smooth. Use a spatula to blend in the coconut. Spread the batter evenly into the prepared baking pan. Bake for 25 to 35 minutes. or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a rack to cool for 2 to 3 hours. 
Beat the the butter, in a medium sized bowl, for 1 minute. Add the cream cheese and beat, at medium speed, for 2 minutes. (The mixture should be fluffy and light in color.)  Add the remaining ingredients. Beat on low speed, so that the powdered sweetener does not "escape" the bowl. Then, continue mixing, on medium speed, until the frosting is completely blended. Spread the frosting over the completely cooled cake and if desired, sprinkle toasted coconut over the top of the frosted cake.

Cut into 24 equal sized squares. Makes 24 servings. Store leftovers in an airtight container in the refrigerator. 

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

***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 serving, (with garnish) approximately:

231 calories ~ 21.7 grams fat ~ 4.6 grams net carbs ~ 24 grams protein

Nutritional info per serving, (without garnish) approximately:
223 calories ~ 16 grams fat ~ 3.8 grams net carbs ~ 24 grams protein

Note: This recipe makes a lot of servings, so it is perfect for a potluck, brunch or family gathering.

Keto Friendly Flan

A light and creamy custard garnished
with berries & whipped cream.

Ingredients:
1 1/2 cups Lakanto Classic or Golden Sweetener
1/4 teaspoon molasses (optional)*
1 3/4 cups heavy whipping cream
1 cup water
5 eggs
dash sea salt
1 tablespoon brandy or rum (optional)**
1 teaspoon pure vanilla extract
fresh berries (optional)
whipped cream (optional)***

Method:
Preheat oven to 300*. Heat 1 cup of the sweetener and the molasses, in a small saucepan, over medium-low heat, just until liquefied. Stir to blend and quickly pour into the bottom of a 9 to 10 inch deep dish pie pan. (I use a 10 inch glass pan.) Set aside for about 10 minutes.
In a medium saucepan, bring the cream and water to a boil. Remove the pan from the heat.
In a medium bowl, whisk together the eggs, salt and remaining 1/2 cup of sweetener. Slowly add 1 cup of the warm cream to the eggs, while continuing to stir the mixture. Add the egg mixture to the cream in the saucepan and stir until well blended. Stir in the brandy and vanilla. Pour over the caramelized sweetener in the pie pan. Place the custard dish into a larger pan. Place the pan into the the preheated oven. Carefully add enough hot water to the larger pan to measure about 1 inch deep.
Bake for 50 to 60 minutes (If the top begins to brown, loosely cover with foil), or just until a knife inserted halfway between the edge and center of the custard comes out clean. (The center will still wiggle a bit.) Carefully remove the flan from the larger pan and place on a cooling rack. Allow to cool, at room temperature, for an hour. Transfer to the refrigerator and allow to cool completely for 2 hours, or overnight. Run a knife around the outer edge of the flan. Place a rimmed platter over the flan and invert. Cut into 8 equal portions. If desired, just before serving, garnish each portion with a dollop of whipped cream and a small amount of fresh blueberries and/or strawberries.  Store leftovers in an airtight container in the refrigerator. Makes 8 servings.

*The molasses is optional, just to add color and flavor. It adds just 0.3 grams net carbs to each slice of flan.

**The brandy is not necessary, but it is the secret ingredient that I think makes this flan special.

***For Perfect Keto Whipped Cream: 
Beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic or Powdered sweetener and one envelope "Whip It". (The Whip It helps the whipped cream hold it's shape and is optional.)

Makes 2 cups of whipped cream. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0.85 grams protein.)
Nutritional info per serving (ungarnished), approximately:
227 calories ~ 22 grams fat ~ 2 grams net carbs ~ 5.4 grams protein

Nutritional info per serving (with garnishes), approximately:
302 calories ~ 27 grams fat ~ 7.5 grams net carbs ~ 6.5 grams protein

Note: I made this delicious and creamy flan, for my Godparents, on Cinco De Mayo, 2020. Flan is their favorite Mexican dessert and even though they are not following a Keto meal plan, they appreciated the fact that it was sugar free. They said it was the best flan they had ever tasted!

My BEST Gazpacho! (Healthy, Delicious & Low Carb!)

A refreshing Spanish soup in a French bowl!

This very simple & delicious Spanish soup tastes great on a hot day and it is a great accompaniment, or appetizer to serve with many Mexican and American meals.

Ingredients:

6 tomatoes

2 cucumbers

1/2 orange or red bell pepper, chopped

1/4 - 1/3 cup fresh cilantro, chopped

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

3 cloves garlic, minced

1 small leek, trimmed, sliced and chopped

1/2 teaspoon dried oregano

1 tablespoon red wine vinegar

1 - 1 1/2 teaspoons sea salt

1 stalk celery, minced

2 -3 pickled jalapeno peppers, seeded and chopped

Garnishes:

8 - 10 tablespoons sour cream (optional)

8 - 10 avocado slices (optional)

8 - 10 slices of pickled jalapeno (optional)

16 - 20 thin slices of orange or red bell pepper (optional)

Method:

Peel the tomatoes. Chop one of the peeled tomatoes and set aside. Quarter the remaining 5 tomatoes and place in a food processor.

Peel the cucumbers and slice in half lengthwise. Use a spoon to scoop out the seeds. Chop 1 cucumber and add to the food processor. Chop the remaining cucumber and set aside with the chopped tomato.

Add the chopped bell pepper to the food processor. Pulse until liquefied. Add the cilantro, basil, parsley, garlic, leek, oregano, vinegar and salt Process until smooth. 

Stir in the set aside chopped tomato, cucumber, celery and jalapenos.

Refrigerate until completely chilled. (2 hours or overnight) Makes 8 side dish servings or 10 appetizer servings.

If desired, garnish each serving with a tablespoon of sour cream, a slice of avocado, a slice of pickled jalapeno and/or 1 or 2  thin  1 1/2 inch long strips of bell pepper.

Notes: 

I made this chilled soup for my Aunt, who loves gazpacho. She said that this easy to make version is better than the one she orders at her favorite fine dining restaurant!

For Seafood Gazpacho, add some cooked shrimp and/or scallops to the soup.

Nutritional info per serving, (1/8, without garnishes) approximately:

33.56 calories ~ .35 grams fat ~ 5.59 grams net carbs ~ 1.48 grams protein

Nutritional info per serving, (1/8, with garnishes) approximately:

105.5 calories ~ 6.6 grams protein ~ 7.7 grams net carbs ~ 2.46 grams protein