Keto Easter Jello Jiggler Eggs ~ Fun For Kids Of All Ages!

Pretty little jello eggs topped with
a tiny dollop of whipped cream.

Ingredients:

2 (3 ounce) boxes of sugar free flavored gelatin (I used orange and lime flavors)

1 cup plus 2 tablespoons boiling water

coconut oil cooking spray

an Easter egg serving tray

sugar free whipped cream (optional)

Very lightly spray the the egg tray with the coconut oil and set aside.

Empty one box of gelatin into a 2 cup glass measuring cup. Add a 1/2 cup, plus one tablespoon, of boiling water to the gelatin. Stir for 2 to 3 minutes, to completely mix and dissolve the gelatin. Carefully pour into the prepared dish.

Repeat with  remaining gelatin and boiling water.

Refrigerate for at least one hour to set. Loosen the edges with a butter or plastic knife. If desired, before serving, decorate each egg with a tiny star of whipped cream.

Makes about 35 jello eggs.

Nutritional info per jello egg (without whipped cream), (one of 35) approximately:

2.28 calories ~ 0 grams fat ~ 0 grams carbs ~ 0.2 grams protein

Notes: 

~ Regular sugar free gelatins contain aspartame, which is NOT healthy or Keto Friendly. Stevia sweetened gelatin mixes can be purchased online, or in some natural foods stores.

~ I used egg and mini flower molds. These are simple to make and children can help. 

~ I served these to my 4 and 6 year old grandchildren and they loved them!

Easter Jello Jiggler Eggs ~ Fun For Kids Of All Ages!

Super simple & pretty little jello eggs
topped with a tiny dollop of whipped cream.

Ingredients:

2 (3 ounce) boxes of flavored gelatin (I used orange and lime flavors)

1 cup plus 2 tablespoons boiling water

coconut oil cooking spray

an Easter egg serving tray

whipped cream (optional)

Very lightly spray the the egg tray with the coconut oil and set aside.

Empty one box of gelatin into a 2 cup glass measuring cup. Add a 1/2 cup, plus one tablespoon, of boiling water to the gelatin. Stir for 2 to 3 minutes, to completely mix and dissolve the gelatin. Carefully pour into the prepared dish.

Repeat with  remaining gelatin and boiling water.

Refrigerate for at least one hour to set. Loosen the edges with a butter or plastic knife. If desired, before serving, decorate each egg with a tiny star of whipped cream.

Makes about 35 jello eggs.

Notes: 

I used egg and mini flower molds. These are simple to make and children can help. I served these to my 4 and 6 year old grandchildren and they loved them!

Shamrock Shake ~ A Delicious & Healthier Version! (Low Carb & Sugar Free Option)

 

This delicious shake contains a 
secret ingredient ~ avocado!

Ingredients:

1 medium avocado

1/2 cup sugar free macadamia milk, almond or coconut milk

1/2 cup heavy cream

2 teaspoons pure vanilla extract

1/2 teaspoon peppermint extract

4 to 6 tablespoons sugar or monkfruit sweetener

2 drops green food coloring (optional)

10 ice cubes

1/4 cup whipped cream (optional)**

8 to 14 mini chocolate chips or grated chocolate bar (optional)**

fresh mint leaves (optional)

Method:

Remove the skin and pit from the avocado. Chop into chunks and add to a blender container. Add the remaining ingredients and blend just until the ice is crushed and completely blended together. (Do not over blend.) Pour into 2 glasses. If desired, garnish each serving with 2 tablespoons whipped cream and 4 chocolate chips or a mint leaf. Makes two 12 ounce servings.

**Sugar free whipped cream and chocolate chips or grated chocolate may be used.

Nutritional info per serving (with almond milk & whipped cream garnish), approximately: 421.25 calories ~ 40.75 grams fat ~ 11 grams carbs ~ 6.1 grams net carbs ~ 4 grams protein

Notes: The avocado is a "hidden" ingredient ~ it adds nutrients and helps to thicken the shake, even though it can not be tasted.

My husband only likes avocados in guacamole or when they are served sliced with lime juice, salt and pepper. He was very surprised to find out that they were hidden in this tasty smoothie/shake!

Keto Friendly Shamrock Shake ~ Nutritious, Refreshing & Delicious!

 

This delicious shake contains a 
secret ingredient ~ avocado!

Ingredients:

1 medium avocado

1/2 cup sugar free macadamia milk**

1/2 cup heavy cream

2 teaspoons pure vanilla extract

1/2 teaspoon peppermint extract

6 tablespoons Lakanto Classic sweetener***

2 drops green food coloring

10 ice cubes

1/4 cup whipped cream (optional)

8 to 14 sugar free mini chocolate chips (optional)

Method:

Remove the skin and pit from the avocado. Chop into chunks and add to a blender container. Add the remaining ingredients and blend just until the ice is crushed and completely blended together. (Do not over blend.) Pour into 3 small glasses. If desired, garnish each serving with 2 tablespoons whipped cream and 4 chocolate chips. Makes three 8 ounce servings.

**I use macadamia milk because it is super low carb, but almond or coconut milk may also be used. (Just be careful about which coconut milk you choose ~ some have more carbs than others.)

***You can substitute liquid monkfruit sweetener ~ just use 10 or more drops to achieve the sweetness you desire.

Nutritional info per 8 ounce serving (without garnishes), approximately:                                                                                                            259 calories ~ 23.75 grams fat ~ 2.46 net carbs ~ 1.5 grams protein

Nutritional info per 8 ounce serving (with garnishes), Approximately: 309 calories ~ 28.75 grams fat ~ 2.46 net carbs ~ 1.5 grams protein

Notes: The avocado is a "hidden" ingredient ~ it adds nutrients and helps to thicken the shake, even though it can not be tasted.

My husband only likes avocados in guacamole or when they are served sliced with lime juice, salt and pepper. He was very surprised to find out that they were hidden in this tasty smoothie/shake!

Low Carb Slow Cooker (Or Instant Pot) Mexicali Creamy Chicken Verde Soup

 

A mild and flavorful chicken & cheese soup!

Ingredients:

2 1/2 pounds boneless skinless chicken breasts or thighs

28 ounce can green enchilada sauce**

3 cups chicken broth

1 cup heavy cream

8 ounces Monterey Jack cheese (grated)

4 ounces cream cheese (cubed, at room temperature)

1/2 cup green salsa

Garnishes:

sour cream (optional)

jalapeno or green olive slices (optional)

chopped avocado (optional)

chopped green onion or chives (optional)

Slow Cooker Method:

Place the chicken into a 6 quart slow cooker. Add the enchilada sauce and chicken broth. Cook on low heat for 6 to 8 hours.

Transfer the chicken from the pot to a large bowl and use two forks to shred. Whisk together the cream and one cup of the green broth. Add to the slow cooker. Stir in the shredded chicken, cheeses and salsa. Set the slow cooker to warm and continue to stir until the cheeses are completely melted. If desired, garnish with your choice of toppings. Makes about 12 cups of soup.  (twelve 1 cup, or eight 1 1/2 cup servings)

Instant Pot Method:

Place the chicken into a 6 quart instant pot. Add the enchilada sauce. Increase the chicken broth to 3 1/2 cups chicken broth and pour over the chicken. Seal the pot and set to manual/high pressure for 45 minutes. After the timer sounds, release the pressure, using the quick release. After the steam and pressure are released, remove the lid.    

Transfer the chicken from the pot to a large bowl and use two forks to shred. Whisk together the cream and one cup of the green broth. Add to the instant pot. Stir in the shredded chicken, cheeses and salsa. Set the slow cooker to warm and continue to stir until the cheeses are completely melted. If desired, garnish with your choice of toppings. Makes about 12 cups of soup.  (twelve 1 cup, or eight 1 1/2 cup servings)

**Green enchilada sauce can usually be found in the
international or Mexican food section of your grocery store.

Nutritional info for 1 1/2 cups, without garnishes, approximately:   525.4 calories ~ 29.25 grams fat ~ 7 grams net carbs ~ 53.7 grams protein

Nutritional info for 1 cup, without garnishes, approximately:       350.25 calories ~ 19.5 grams fat ~ 4.7 grams net carbs ~ 35.7 grams protein

Nutritional info for 1 cup, with garnishes ( 1 tablespoon sour cream, 2 teaspoons pumpkin seeds, 2 tablespoons diced avocado and 1 cheese stuffed green olive), approximately:                                                                                                                              444 calories ~ 28 grams fat ~ 6.6 grams net carbs ~ 37.6 grams protein

Note: This delicious soup is mild and flavorful. If you prefer something spicier, you may garnish with some hot sauce. (I like green Tabasco sauce.)