Strawberry Mojitos (Serves 2)

 

Refreshing & Delicious Strawberry Mojitos

Ingredients:

1/2 chopped fresh strawberries

2 - 3 tablespoons Ultrafine Baker's Sugar**

2/3 cup white rum

1 1/2 tablespoons packed fresh mint leaves

5 tablespoons fresh lime juice***

1 1/3 cup club soda

ice cubes

fresh strawberries for garnish

Method:

Place the strawberries, sugar and rum into a blender container and blend until well pureed and blended. Set aside. Add the mint to the bottom of a pitcher, or large measuring cup, that holds at least 3 cups of liquid. Crush the mint with a wooden spoon, mashing and stirring to release the oils and aroma from the mint. Stir in the lime juice, strawberries and club soda. Fill 2  glasses with ice cubes. Stir the cocktail mixture and divide evenly between the glasses. Make a cut in the strawberries and slide onto the rims of the glasses. Add a straw to each glass and serve. Enjoy!

**Baker's Sugar has a finer texture than the regular sugar. If you do not have the Baker's Sugar in your pantry, you can process the regular sugar in a food processor, to create a finer texture.

***I always have fresh lime juice on hand ~ I buy a bag of limes and juice them. I freeze the juice in ice cube trays and store the lime cubes in a zipper lock plastic freezer bag. When I need lime juice, I just pop one or more cubes into a small glass bowl and allow to stand at room temperature, or microwave for 20 seconds, to melt.

Notes: This is a simple to make, refreshing and impressive cocktail to serve at brunches, barbecues, or any time! 

Many years ago, Mojitos originated in Cuba as a medicinal drink.
Moonshine was mixed with mint, lime, and sugar syrup to ward
off illness. I can't promise that a Mojito will fight diseases, but you may feel better after drinking one of these refreshing cocktails! 

Low Carb Dairy Free Fresh Blueberry Scones

A Moist & Delicious Fresh Blueberry Scone!

 Ingredients:

1 cup almond flour

1/4 cup coconut flour

1/4 cup Lakanto Baking Sweetener**

1/2 teaspoon baking powder

1/4 teaspoon pink Himalayan or sea salt

1/4 cup unsweetened almond milk

2 tablespoons coconut oil***

1 egg

1 teaspoon pure vanilla extract

3/4 cup small fresh blueberries, rinsed and stems removed

1 - 2 teaspoons Lakanto Classic Sweetener

parchment paper

Method:

Preheat oven to 350*. Line a baking sheet with parchment paper. Add the flours, Baking Sweetener, baking powder and salt to a medium bowl. Stir with a large fork to mix. In a small bowl, or 2 cup liquid measuring cup, whisk together the milk, oil, egg and vanilla. Make a well indentation in the center of the dry ingredients. Add the liquid ingredients all at once to the dry ingredients. Stir with a fork just until all of the ingredients are combined and a dough forms. Gently fold in the blueberries. Turn the dough onto the parchment lined baking sheet. Pat into a 7 inch diameter circle. 

Cut into 8 equal portions. Separate the portions on the baking sheet so that they are not touching. Sprinkle pinches of Classic Sweetener on top of each scone and press down lightly to set. Bake for 20 to 30 minutes, or until the scones are golden brown on the edges. Allow to cool completely before serving. Serve plain or with butter.Makes 8 small scones. Store leftover scones in an airtight bag, or container, in the refrigerator.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***If the coconut oil has solidified, heat just long enough to liquefy.

Nutritional info per scone, approximately: 149.68 calories ~               11.69 grams fat ~ 5 grams net carbs ~ 4.7 grams protein

Note: These scones are delicious, with a great flavor and texture. ~ My non-keto husband was amazed that they were sugar free and that there was no chemical after taste.

Low Carb Strawberry Mojitos (Serves 2 to 3)

Refreshing & Delicious Strawberry Mojitos

Ingredients:

1/2 chopped fresh strawberries

2 - 3 tablespoons Lakanto Baking Sweetener**

2/3 cup white rum

1 1/2 tablespoons packed fresh mint leaves

5 tablespoons fresh lime juice***

1 1/3 cup club soda

ice cubes

fresh strawberries for garnish

Method:

Place the strawberries, sweetener and rum into a blender container and blend until well pureed and blended. Set aside. Add the mint to the bottom of a pitcher, or large measuring cup, that holds at least 3 cups of liquid. Crush the mint with a wooden spoon, mashing and stirring to release the oils and aroma from the mint. Stir in the lime juice, strawberries and club soda. Fill 2 or 3 glasses with ice cubes. Stir the cocktail mixture and divide evenly between the glasses. Make a cut in the strawberries and slide onto the rims of the glasses. Add a straw to each glass and serve. Enjoy!

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***I always have fresh lime juice on hand ~ I buy a bag of limes and juice them. I freeze the juice in ice cube trays and store the lime cubes in a zipper lock plastic freezer bag. When I need lime juice, I just pop one or more cubes into a small glass bowl and allow to stand at room temperature, or microwave for 20 seconds, to melt.

Nutritional info per serving (1 of 2 portions), approximately:                                   164.5 calories ~ 0.25 grams fat ~ 6.55 grams net carbs ~ 0.64 grams protein

Nutritional info per serving (1 of 3 portions), approximately:                             109.66 calories ~ 0.16 grams fat ~ 4.36 grams net carbs ~ 0.43 grams protein

Notes: This is a simple to make, refreshing and impressive cocktail to serve at brunches, barbecues, or any time! 

Many years ago, Mojitos originated in Cuba as a medicinal drink.
Moonshine was mixed with mint, lime, and sugar syrup to ward
off illness. I can't promise that a Mojito will fight diseases, but you may feel better after drinking one of these refreshing cocktails! 

Low Carb 7 Layer Taco Dip

A very delicious & flavorful appetizer or meal!

Ingredients:

Taco meat

1 1/2 cups Guacamole

1 cup sour cream

1 cup salsa*

1 1/2 cups finely grated colby/jack cheese**

1/3 cup diced red onion

3 or 4 jumbo stuffed green olives, chopped***

Taco Meat Ingredients: 

1 pound grass fed ground beef

1 teaspoon dried minced onion

1 teaspoon pink Himalayan or sea salt

1 teaspoon chili powder

1/2 teaspoon dried oregano flakes

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/3 cup water

Guacamole Ingredients:

2 large or 3 medium avocados

2 tablespoons lime juice****

1/2 teaspoon pink Himalayan or sea salt

1/2 teaspoon chili powder

1 teaspoon dried cilantro

Method:

Brown the ground beef in a large skillet over medium/low heat. Drain the fat off of the meat and then return to the skillet. Stir in the dried onion, salt, chili powder, oregano, garlic powder, cumin and water. Heat over medium/low heat, stirring occasionally, for 10 minutes, or until most of the water has evaporated. Set aside.

Cut the avocado into chunks and place in a medium bowl. Add the lime juice, salt, chili powder and cilantro. Mash with a fork and stir until well blended and smooth, or mix with an immersion blender. 

Layer the meat evenly on the bottom of an 8 x 8 inch square glass pan. Spread the guacamole evenly over the meat. Spread the sour cream over the guacamole. Spoon the salsa over the sour cream. Sprinkle the cheese evenly over the salsa. Sprinkle the onions and olives over the cheese. Heat for 75 seconds in a microwave or for 10 minutes in a 325* oven. Serve with fresh celery or strips of bell peppers, Keto Cheese Crackers or Keto Tortilla Chips. (See links to recipes below.) Makes 10 appetizer portions or 6 main course portions.

*I used a fire roasted habanero salsa, because it had half the the carbs of all of the other salsas. (1 carb per 2 tablespoons, instead of 2 carbs per 2 tablespoons.)

**You can use all cheddar or all jack cheese. If you want extra spice, you can substitute pepper jack cheese.

***I used jalapeno & garlic stuffed olives. Pimento stuffed olives can be used, or 1/4 cup chopped black olives.

****I always have fresh lime juice on hand ~ I buy a bag of limes and juice them. I freeze the juice in ice cube trays and store the lime cubes in a zipper lock plastic freezer bag. When I need lime juice, I just pop one or more cubes into a small glass bowl and allow to stand at room temperature, or microwave for 20 seconds, to melt.

Nutritional info per appetizer serving, approximately:                              189 calories ~ 13.5 grams fat ~ 4.1 grams net carbs ~ 11 grams protein

Nutritional info per main course serving, approximately:                         315 calories ~ 22.5 grams fat ~ 6.8 grams net carbs ~ 18.5 grams protein

Notes: This is a great low carb choice to serve on game day. It's perfect for taco night, too!

It can also be served as a taco salad, when placed on top of shredded cabbage. For keto friendly appetizer chip choices, this dip can be served with 

Keto Friendly Crunchy Cheese & Flax Seed Crackers  https://carriekitchencreations.blogspot.com/2019/10/keto-friendly-cheese-crisp-crackers.html

or LOW CARB, High Fiber Tortilla Chips 

https://carriekitchencreations.blogspot.com/2019/02/low-carb-high-fiber-tortilla-chips.html

Simple Blueberry Mojitos (Serves 2 to 6)

 

Refreshing, Light & Simple to make ~ Blueberry Mojitos. 
Many years ago, Mojitos originated in Cuba as a medicinal drink.
Moonshine was mixed with mint, lime, and sugar syrup to ward
off illness. I can't promise that a Mojito will fight diseases,
but you may feel better after drinking one of these refreshing cocktails! 

Ingredients:

1/4 cup fresh blueberries

1 - 1 1/2 tablespoons ultra fine Baker's sugar**

1 1/2 packed tablespoons fresh mint leaves

5 tablespoons fresh lime juice

2/3 cup club soda

crushed ice or ice cubes

Method:

Place the blueberries and sugar, into a blender container and blend until well pureed. Set aside. Add the mint to the bottom of a 4 cup measuring cup. Crush the mint with a wooden spoon, mashing and stirring to release the oils and aroma from the mint. Stir in the lime juice, blueberries, rum and club soda.

Fill 2 glasses with crushed ice or ice cubes. Stir the cocktail mixture and divide evenly between the glasses. Add a straw to each glass and serve. Enjoy!

**Baker's Sugar has a finer texture than the regular sugar. If you do not have the Baker's Sugar in your pantry, you can process the regular sugar in a food processor, to create a finer texture. 

***I always have fresh lime juice on hand ~ I buy a bag of limes and juice them. I freeze the juice in ice cube trays and store the lime cubes in a zipper lock plastic freezer bag. When I need lime juice, I just pop one or more cubes into a small glass bowl and allow to stand at room temperature, or microwave for 20 seconds, to melt.

 Notes: This is simple to make, refreshing and impressive cocktail to serve at brunches, barbecues, or any time! (My husband insisted that he didn't like Mojitos at all, but he liked this one!)

Ingredients for six cocktails:

3/4 cup fresh blueberries (stems removed)

4 - 6 tablespoons ultra fine Baker's sugar**

1/4 cup packed fresh mint leaves

1/3 cup fresh lime juice***

1 cup white rum

2 cups club soda

Keto Friendly Blueberry Mojitos (Serves 2 to 6)

Refreshing, Light & Simple to make ~ Low Carb Blueberry Mojitos. 
Many years ago, Mojitos originated in Cuba as a medicinal drink.
Moonshine was mixed with mint, lime, and sugar syrup to ward
off illness. I can't promise that a Mojito will fight diseases,
but you may feel better after drinking one of these refreshing cocktails! 

Ingredients:

3/4 cup fresh blueberries (stems removed)

4 - 6 tablespoons Lakanto Baking Sweetener**

1/4 cup packed fresh mint leaves

1/3 cup fresh lime juice***

1 cup white rum

2 cups club soda

crushed ice or ice cubes

Method:

Place the blueberries and sweetener into a blender container and blend until well pureed. Set aside. Add the mint to the bottom of a pitcher, or large measuring cup, that holds at least 6 cups of liquid. Crush the mint with a wooden spoon, mashing and stirring to release the oils and aroma from the mint. Stir in the lime juice, blueberries, rum and club soda.

Fill 6 glasses with crushed ice or ice cubes. Stir the cocktail mixture and divide evenly between the 6 glasses. Add a straw to each glass and serve. Enjoy!

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***I always have fresh lime juice on hand ~ I buy a bag of limes and juice them. I freeze the juice in ice cube trays and store the lime cubes in a zipper lock plastic freezer bag. When I need lime juice, I just pop one or more cubes into a small glass bowl and allow to stand at room temperature, or microwave for 20 seconds, to melt.

Nutritional info per serving, approximately: calories: 81.34 ~              0.08 grams fat ~ 2.7 grams net carbs ~ 0.2 grams protein

Notes: This is a simple to make, refreshing and impressive cocktail to serve at brunches, barbecues, or any time! (My husband insisted that he didn't like Mojitos at all, but he liked this one!)

Ingredients for just two cocktails:

1/4 cup fresh blueberries

1 - 1 1/2 tablespoons Lakanto Baking Sweetener

1 packed tablespoon fresh mint leaves

5 tablespoons fresh lime juice

2/3 cup club soda

Low Carb Cheese Pupusas & Curtido Cabbage Salad (Gluten Free)

Two tasty pupusas served on a bed of 
curtido cabbage salad.

Pupusa Ingredients:

1 1/2 cups grated mozzarella cheese

1 1/4 cups finely ground almond flour

4 ounces cream cheese

1 egg

1/2 cup + 2 tablespoons (10 tablespoons) grated monterey jack or pepper jack cheese

coconut or avocado oil

Curtido Salad Ingredients: 

3 cups shredded (or thinly sliced) green cabbage

1 cup thinly sliced white onion

1/4 cup thinly sliced green onion

1 cup coconut* or apple cider vinegar

1/2 cup water

1/2 - 3/4 teaspoon pink Himalayan salt

1/2 - 1 teaspoon black pepper

Optional Garnish Choices:

10 tablespoons avocado dip** or guacamole

5 teaspoons sour cream

5 large stuffed green olives, chopped

Method:

Put the mozzarella and cream cheese into a medium - large microwave safe bowl. Heat in a microwave oven for one minute. Stir well and then microwave for one more minute. Stir again to mix well. Add the egg and mix until well blended. Stir in the almond flour. Wrap in parchment paper or plastic wrap and refrigerate for one hour or overnight.

Place the cabbage and onions into a bowl and toss or stir to mix. Stir together the vinegar and water. Pour over the vegetables. Sprinkle the salt and pepper over the cabbage mixture and stir to mix. Make certain all of the vegetables are submerged in the liquid. Cover with a lid or plastic wrap and refrigerate for at least 30 minutes.

On a silicone mat or parchment paper, roll out half of the prepared dough to 1/8 inch thickness. Cut the dough into 20 circles with a 2 1/2 inch diameter round cutter or drinking glass. Place 1 tablespoon of jack cheese in the center of 10 of the dough circles. Top with another dough circle and use your fingers to seal the edges together. Add enough oil to a large skillet so that it is 1/2 inch deep. Heat over a medium low heat. (The oil is ready when a few drops of oil sizzle in the pan.) Carefully slide three or four pupusas into the hot oil. Cook just until both sides are golden brown, turning once in the pan. Drain on absorbent paper. 

To serve, use a large fork, or slotted spoon, to remove approximately a 3/4 cup portion of the vegetables onto each serving plate. Top with two pupusas. If desired, garnish each pupusa with 1 tablespoon of avocado dip or guacamole. Top with a half teaspoon of sour cream. Sprinkle with chopped green olive. Makes 10 pupusas ~ Five servings of pupusas with salad. 

To reheat leftovers, place pupusas on a foil or parchment lined baking sheet and heat for 15 to 20 minutes in a 300* oven. The Curtido Salad will last up to one week in the refrigerator and achieves it best flavor days one and two.

Alternate Method: 

Prepare the dough and assemble the pupusas & curtido. hours earlier (or up to one day), before cooking. Store in an airtight container, with parchment paper between layers, until ready to fry.

*I use Coconut Vinegar, because I like the flavor and it has zero carbs.  (I found it at Sprouts natural food store.)

**Avocado dip is tasty and simple to make. It can be used as a dip, dressing or garnish. The recipe can be found on this blog: https://carriekitchencreations.blogspot.com/2021/04/low-carb-avocado-salad-dressing-dip.html

Nutritional info per serving (without garnishes), approximately: 429.34 calories ~ 32.26 grams fat ~ 13.6 grams net carbs ~ 20 grams protein                 

Nutritional info per serving (with garnishes), approximately:                                         479.6 calories ~ 37.4 grams fat ~ 14.3 grams net carbs ~ 20 grams protein

Notes: Pupusas (pronounced: puh-poo-suhz) with Curtido is a dish that originated in El Salvador. (They are similar to Mexican Gorditas.) This low carb version is a tasty adaptation to serve on salad or with enchiladas, chile rellenos, tacos and more. 

                                        

Low Carb (Sugar Free) Salted Caramel Mousse

Creamy, rich and delicious!

Caramel Sauce Ingredients: 

1/3 cup butter

3 tablespoons Lakanto Golden Sweetener

1 tablespoon Lakanto Powdered Sweetener

2/3 cup heavy whipping cream

1/2 teaspoon sea or pink Himalayan salt

1/2 teaspoon pure vanilla extract

Mousse Ingredients:

1 cup heavy whipping cream

8 ounces cream cheese (at room temperature)

caramel sauce

1/4 cup Lakanto Powdered Sweetener

24 semi sweet  or dark chocolate sugar free chocolate chips (optional)

Freshly ground pink Himalayan or sea salt (optional)

Method:

To make the caramel sauce, melt the butter in a saucepan over low heat. Stir in the Golden and Powdered Sweeteners. and Continue to cook, stirring occasionally, for 5 minutes. Remove from the heat. Stir in the cream and salt. Return to the burner, over low heat, cooking for 10 to 12 minutes, stirring often. Turn off the heat and stir in the vanilla. Set aside to cool. (The caramel thickens a bit as it cools.)

To make the mousse, in a medium bowl, beat the cream, with an electric mixer, until peaks form and hold their shape. In a large bowl, beat the softened cream cheese, with an electric mixer, until creamy. Add the caramel sauce to the cream cheese, beat until well mixed. Next, mix in the 1/4 cup Powdered Sweetener.  With a plastic or silicone spatula, fold in the whipped cream, just until all of the ingredients are well combined. Divide the mousse evenly between 6 small dessert cups. Chill for 30 minutes or longer. If desired, garnish each serving with 4 chocolate chips or a pinch of fresh coarsely ground salt. Cover with plastic wrap until ready to serve. Makes 6 (4 ounce) servings.

 Notes: This is a special Keto treat that family and friends  can also enjoy. (I found that my snack and dessert cravings were satisfied by eating just half of a serving and I saved the rest for later.)

Nutritional info per serving, approximately: 449 calories ~ 48 grams fat ~ 4 grams net carbs ~ 4.26 grams protein

Low Carb Avocado Salad Dressing & Dip

This is a tasty & flavorful salad
dressing or dip.

Ingredients: 

1 1/2 cups of fresh avocado, cut into chunks

1/4 cup full fat Greek yogurt sour cream

1/4 cup keto mayonnaise (I use Primal Kitchen Avocado Mayo)

1/2 cup heavy cream (for dressing) 1/4 cup heavy cream (for dip) 

I teaspoon dried minced cilantro**

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon pink Himalayan or sea salt

2 teaspoons minced green onion (white & green parts)

2 tablespoons avocado oil

1/2 teaspoon black pepper

1 tablespoon Green Dragon hot sauce*** or Green Tabasco Sauce to taste (If desired,  1/4 teaspoon of cayenne pepper may be substituted for the green sauce.)

Method:

Add all of the ingredients to a food processor and process until well blended.

Alternate Method:

Add all of the ingredients to a bowl. Use an immersion blender to mix all of the ingredients until well blended.

Makes 2 1/2 cups dressing or 2 1/4 cups dip. Store in an airtight container or bottle.

**3 tablespoons of chopped fresh cilantro may be substituted for the teaspoon of dried cilantro.

***I purchase Green Dragon Sauce at Trader Joe's markets. 

Nutritional info per 2 tablespoons salad dressing (with yogurt), approximately: 76.4 calories ~ 7.9 grams fat ~  0.58 grams net carbs ~ o.55 grams protein

Nutritional info per 2 tablespoons salad dressing (with sour cream), approximately: 79.3 calories ~ 8.3 grams fat ~ 0.6 gram net carbs ~  0.36 grams protein

Nutritional info per 1/4 cup dip (with yogurt), approximately:                      147.5 calories ~ 15.3 grams fat ~ 1.1 grams net carbs ~ 1.2 grams protein

Nutritional info per 1/4 cup dip (with sour cream), approximately:            154 calories ~ 16.25 grams fat ~ 1.16 grams net carbs ~ 0.8 grams protein

Note: This dressing is great on salads or as a dip for veggies!