The BEST Slow Cooker Thai Chicken Curry (Keto/Low Carb)

A Very Delicious & authentically
 flavorful meal that is very simple to make!

Ingredients:
8 boneless, skinless chicken thighs
salt & pepper**
3 tablespoon bacon grease (or other keto friendly oil)
1 (13.5 ounce) can coconut cream***
1 1/2 cups unsweetened coconut milk (not canned)***
2 tablespoons curry powder
1 tablespoon dried basil
2 teaspoons chili powder
1 teaspoon pink Himalayan or sea salt
4 or 5 cloves of garlic, minced
1 tablespoon minced fresh ginger root
1/2 cup diced red onion
.75 ounces fresh basil leaves (approximately 20 leaves)
Garnishes (optional):
2 or 3 pickled jalapeno peppers, chopped and seeds removed
1/2 cup toasted flaked coconut****

Method:
Season both sides of the chicken thighs with the salt and pepper. Set aside.
Heat the bacon grease in a large skillet over medium-high heat. Once the grease is hot, added the chicken. Quickly cook until both sides are seared and golden in color.
Add the coconut cream, milk, curry, dried basil, chili powder, salt, garlic, ginger and red onion to a slow cooker. Stir to mix. Add the seared chicken and stir to coat all of the pieces in the spice & coconut sauce. Cook on low for 5 to 6 hours.
Remove the stems from the fresh basil leaves. Stack and roll 4 or 5 leaves together and chop. Set aside.
When the chicken has finished cooking, use a slotted spoon to remove from the slow cooker, into a bowl. Use 2 forks to shred the chicken in the bowl. Stir the fresh basil into the sauce in the slow cooker. Return the chicken to the pot and stir to mix. Serve in bowls and if desired garnish with jalapenos and coconut. Makes 6 servings.

Finished pot of chicken.

**Use pink Himalayan or sea salt and black pepper.
***If you cannot find canned coconut cream, you may substitute 2 cans of coconut milk for the coconut cream and regular coconut milk.
****To make toasted coconut, preheat oven to 350*. Spread 1 cup of flaked coconut on a baking sheet. Bake for 4 minutes, or just until lightly golden. 
Store completely cooled toasted coconut in an airtight container. Use as a garnish on salads, desserts and more.

Nutritional info per serving (with garnishes) approximately:
556 calories ~ 40.8 grams fat ~ 5.8 grams net carbs ~ 39.8 grams protein

Nutritional info per serving (without garnishes) approximately:
508.58 calories ~ 36 grams fat ~ 5.26 grams net carbs ~ 39.25 grams protein

Notes: If you would prefer to make a Thai Chicken curry soup, increase the coconut milk to 2 1/2 cups and add 2 to 3 cups of quartered radishes to the slow cooker. Makes 6 to 8 servings.

I have prepared many tasty Keto dishes for my family that everyone really likes and even prefer to the non-keto versions. This Thai Curry Chicken is so excellent that my husband proclaimed it to be the best & most outstanding meal I have made so far! 

Low Carb Deconstructed Egg Roll Stir Fry

A very quick, easy & tasty dish that
the entire family enjoyed!

Ingredients:
1 - 1 1/4 pounds uncooked chicken sausage**
2 - 3 cloves garlic, minced
1 tablespoon grated ginger root
1/3 cup yellow onion, finely chopped
7 cups Asian salad mix (one !6 - 19 ounce bag)***
1/2 teaspoon black pepper
2 tablespoons gluten free soy sauce
1/4 teaspoon crushed red pepper flakes (optional)****

Method:
Remove the sausages from the casings and brown in a large skillet, over medium-high heat. stir, while cooking, to break the meat into smaller pieces. When cooked through, carefully drain away the excess fat.
Add the garlic, ginger, onion and salad greens. Stir to mix. Sprinkle with the pepper and soy sauce. If desired, add red pepper flakes. Stir. Cover and lower the heat to medium. Allow to simmer, on top of the stove, for 5 minutes, or until the vegetables have reached the texture that you prefer. Serve immediately. Makes 5 servings.

**Typically, uncooked chicken sausages (shaped like Italian sausages) can be found at butcher shops and natural food stores, like Whole Foods & Sprouts. For this dish, I used a chicken  basil sausage. If you cannot find raw, uncooked chicken sausages, you may substitute pork sausage with a little bit fresh or dried basil added.

***You can use plain shredded cabbage, or coleslaw mix, but I prefer an Asian salad mix or a mix of shredded veggies. (such as broccoli, cabbage, brussels sprouts, kale & chicory.) Just use the greens, not the dressing and toppings. (I save those those for my non-Keto husband to use on his salads.

****Red pepper flakes can add some spice to this dish, or you can serve with sriracha sauce, so that everyone can season their portion to taste.

Nutritional info per serving approximately:
223.3 calories ~ 9.44 grams fat ~ 6.2 grams net carbs ~ 23.8 grams protein

KETO "Magic" Hot Chocolate

This hot chocolate is super easy to make! 

There's something enchanting for kids 

(and adults) about watching hot milk turn 

into hot chocolate right before their eyes.

Ingredients:
3/4 cup unsweetened almond milk
1/4 cup heavy whipping cream
1/4 cup sugar free chocolate chips

Method:
Heat the almond milk and cream over medium-low heat. Don't let it come to a boil. Add the chocolate chips to a mug. Then fill the mug with the hot milk mixture. Stir and watch the hot chocolate magically appear. Makes one serving.

Notes: 
This low carb hot chocolate is so satisfying and tastes better than packaged brands.
The milk and cream can also be heated in a glass measuring cup, in a microwave oven, at 30 second intervals, until it is hot enough to serve and melt the chocolate.

Nutritional info approximately:
198 calories ~ 16.7 grams fat ~ .65 grams net carbs ~ 2 grams protein

Slow Cooker Dark Chocolate Fudge (A SUPER EASY & Rich Chocolate Treat)

Rich little bites of fudge!

Ingredients:
2 1/2 cups dark chocolate chips
1/2 cup canned coconut milk
1;4 cup honey
dash of pink Himalayan or sea salt
1 teaspoon vanilla extract
cooking spray

Method:
Add the chocolate chips, coconut milk, honey and salt to a slow cooker. Stir to mix. Cover and cook on low for 2 hours. Do not stir while cooking. (It is important not to remove the lid, while the mixture is cooking.)
After 2 hours, turn off the slow cooker, uncover and add the vanilla. Stir to mix in. Allow to cool, uncovered, in the slow cooker for 1 hour. (to room temperature) Use a wooden spoon to stir vigorously for about 7 minutes, or until the fudge loses some of its gloss.
Lightly spray a 9x5 glass loaf pan with the cooking spray. Evenly spread the fudge mixture into the prepared pan. Refrigerate for 4 hours, or until firm. 

Pan of refrigerated fudge.

Cut into 28 pieces. Store in an airtight container in the refrigerator. Makes 28 servings.

Note: This is a rich candy treat that can be enjoyed in small portions.

Low Carb Slow Cooker Holiday Fudge (Dairy & Sugar Free)

Rich little bites of fudge!

Ingredients:
2 1/2 cups sugar free & dairy free dark chocolate chips
1/2 cup canned coconut milk
1;4 cup sugar free vanilla or caramel syrup (I use Lakanto brand)
dash of pink Himalayan or sea salt
1 teaspoon vanilla extract
coconut oil cooking spray

Method:
Add the chocolate chips, coconut milk, syrup and salt to a slow cooker. Stir to mix. Cover and cook on low for 2 hours. Do not stir while cooking. (It is important not to remove the lid, while the mixture is cooking.)
After 2 hours, turn off the slow cooker, uncover and add the vanilla. Stir to mix in. Allow to cool, uncovered, in the slow cooker for 1 hour. (to room temperature) Use a wooden spoon to stir vigorously for about 7 minutes, or until the fudge loses some of its gloss.
Lightly spray a 9x5 glass loaf pan with the coconut oil spray.. Evenly spread the fudge mixture into the prepared pan. Refrigerate for 4 hours, or until firm. 

Pan of refrigerated fudge.

Cut into 28 pieces. Store in an airtight container in the refrigerator. Makes 28 servings.

Note: This is a rich candy treat that can be enjoyed in small portions.

Nutritional info per serving, approximately:
64.13 calories ~ 5 grams fat ~ 1.13 grams net carbs ~ 1 gram protein

Keto Friendly Asian Style Vegetable Beef Soup

A tasty soup that is simple to make!

Ingredients:
14 ounces can Palmini noodles**

almond milk

1 pound beef steak chuck roast, stew meat or other
1/2 teaspoon black pepper
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground coriander
1 tablespoon avocado or coconut oil
1 medium yellow onion, chopped (1 cup)
2 large cloves of garlic, chopped
1 two inch piece of ginger root
5 cups beef broth

8 ounce can sliced bamboo shoots
1 small (or 1/2 large) cinnamon stick
1 star anise
1 teaspoon Worcestershire sauce
1 tablespoon dried chives or 4 green onions, chopped
1 tablespoon dried cilantro or 1/4 cup fresh cilantro leaves
1/8 teaspoon dried red pepper flakes
8 ounces sliced mushrooms

Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.

Cut the beef into bite sized pieces. Place in a bowl and sprinkle the pepper, salt and coriander over the meat and stir to coat. Set aside. Add the oil to a Dutch oven, or soup pot. Over medium-high heat, brown the beef on all sides. Remove the browned beef and set aside. Add the onion, garlic and ginger to the pan and sauté, over a medium heat for 2 to 3 minutes, being careful not to burn.

Return the beef to the pot and add the broth.  
Drain the liquid from the bamboo shoots and Palmini noodles. Set aside.
Add the cinnamon, anise, Worcestershire, chives and cilantro to the soup pot.
Chop the bamboo shoots and Palmini to desired size. Add with the mushrooms to the soup.
Continue to simmer for 30 minutes or longer. (Lower the heat to prevent bubbling over.) 
Remove and discard the cinnamon stick, star anise and ginger root. Makes 10 cups. (Five 2 cup servings.)

**Keto Friendly Hearts of Palm "noodles" 
(I found these at a Walmart Neighborhood Market.)**

Nutritional Info per 2 cup serving, approximately:
260 calories ~ 10 grams fat ~ 5.8 grams net carbs ~ 35.5 grams protein

Nutritional info per 1 cup serving, approximately:
130 calories ~ 5 grams fat ~ 2.9 grams net carbs ~ 17.75 grams protein

Note: On a chilly evening I decided to make soup with items I had available in my fridge and pantry. So glad I made notes!

Keto Friendly & Dairy Free Pumpkin Bundt Cake

A moist and flavorful autumn & winter cake.

Cake Ingredients:
coconut oil cooking spray
2 cups (packed) almond flour
1/2 cup Lakanto Classic or Golden Monkfruit sweetener
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pink Himalayan or sea salt
1 cup pumpkin puree
2 eggs
1/4 cup almond milk
1/2 cup coconut oil (heated to make liquid)
Icing Ingredients:
3 -4 tablespoons almond milk 
1/2 teaspoon maple extract
1/2 cup Lakanto Powdered Monkfruit sweetener
Garnish:
1/2 cup candied or toasted pecans, chopped (optional)**

Method:
Preheat oven to 350*. Spray the inside of a bundt pan with the cooking spray. Set aside.
In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice and salt. In a separate bowl, mix together the pumpkin, eggs, milk and oil. Add all at once to the dry ingredients and mix just until blended. Spread the batter evenly into the prepared cake pan. Bale for 25 minutes. Cover with foil and cook for another 20 minutes or until an inserted toothpick comes out clean. Cool 10 minutes in the pan and then invert and finish cooling on a baking rack. 
Whisk together the icing ingredients. Once the cake is completely cooled, spoon the icing over the top. If desired, sprinkle chopped pecans over the top of the iced cake. Slice into 10 portions. Store in an airtight container, in the refrigerator. Serves 10.

**Recipes for Candied & Toasted Pecans:
SUPER EASY & DELICIOUS Keto Friendly Candied Pecans
https://carriekitchencreations.blogspot.com/2019/11/super-easy-delicious-keto-friendly.html
KETO Friendly Toasted Pecans (For Salads & Snacks)
https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html

Nutritional info per serving (with candied pecans) approximately:
290.68 calories ~ 27 grams fat ~ 4 grams net carbs ~ 7 grams protein

Nutritional info per serving (with toasted pecans) approximately:
295.49 calories ~ 27.56 grams fat ~ 4 grams net carbs ~ 7 grams protein