Maple Glazed Baked BACON ~ VERY LOW CARB

One tray of delicious maple glazed bacon.

Ingredients:
12 slices thick cut bacon
1/3 cup sugar free maple syrup**
1 1/2 teaspoons Lakanto Golden sweetener

Method:
Preheat oven to 400*. Line a large baking sheet with aluminum foil. Place a "cooling" rack on top of the prepared baking sheet.
Lay the slices of bacon, in a single layer, on top of the rack. (The bacon needs to be above the rack, so that they are not sitting in the drippings.)
In a small glass bowl, or measuring cup, stir together the syrup and golden sweetener. Heat in a microwave oven for 30 seconds. Stir. Brush half of the syrup mixture on top of the bacon. Bake for 15 minutes. Remove from the oven and turn over the slices of bacon. Brush with the remaining syrup. Bake for another 15 minutes, or until the bacon is cooked to the level that you prefer. (Thinner slices may require a little less cooking time and thicker slices, a little more.  Makes 12 delicious slices

Nutritional info per slice, approximately:
61.55 calories ~4.2 grams fat ~ 0.42 grams net carbs ~ 4.1 grams protein

**I use Lakanto Maple Flavored Syrup, sweetened with Monkfruit, because I prefer the taste of Monkfruit over other sweeteners. (You may use the sugar free maple syrup of your choice.)

Notes: Very simple and tasty ~ my husband said it is the best bacon he has ever tasted! 

Keto Friendly Chocolate Pudding (Non Dairy & Sugar Free)

A delicious dairy free dessert with a
secret ingredient: avocados!

Ingredients:
1/3 cup canned coconut milk
1/3 cup unsweetened cocoa powder
2 large (or 6 small) ripe avocados (4 cups sliced)
2 teaspoons pure vanilla extract
a pinch of pink Himalayan or sea salt
15 drops chocolate liquid monkfruit drops (optional)
1/3- 1/2 cup classic monkfruit granulated sweetener
Garnishes:
whipped cream or whipped coconut cream (optional)
4 - 6 tablespoons sugar free chocolate chips (optional)
shaved or grated sugar free chocolate bar (optional)

Method:
Add the coconut milk and cocoa to a food processor. Blend until the milk and cocoa are smooth and well blended. Add the avocados, vanilla, salt and sweeteners. Process until all of the ingredients are smooth and the avocado is completely blended in. (Occasionally, stop the food processor and scrape down the sides of the container.)  Makes 3 cups. (4 to 6 servings)
Portion evenly into six 1/2 cup serving containers. Chill for 30 minutes or longer. (The pudding thickens up a bit as it chills.) If desired, garnish with a whipped cream and grated chocolate or chocolate chips. 

One portion topped with cream & grated chocolate.

Store covered in an airtight container, or containers, for up to 3 days. 

Packaged for storage & giving.

Nutritional info for one 1/2 cup serving, without garnishes, approximately:
234.27 calories ~ 20.44 grams fats ~ 4.3 grams net carbs ~ 3.47 grams protein

Notes: 
I made this pudding for a cousin who cannot eat any dairy and he enjoyed it! It also is a very creamy and delicious way to add avocado to your daily meals.
For a variation, substitute banana extract for the vanilla extract.

Quick & Easy Jalapeno Popper & Chicken Soup (Low Carb)

A very delicious soup that tastes like
a stuffed jalapeno popper!

Ingredient:
8 slices bacon
2 - 3 teaspoons diced garlic
4 cups chicken broth
2 cups cooked chicken, chopped
3 - 4 pickled jalapeno peppers, seeds removed and chopped
6 ounces room temperature cream cheese**
1 cup heavy whipping cream
2 cups grated cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried cilantro

Method:
Cook the bacon until crispy, but not burned. Transfer to a paper towel. Transfer 1 to 2 tablespoons of the bacon grease to a Dutch oven. Over a low heat, saute the garlic until fragrant and just golden brown. 
Add the broth, chicken, jalapenos and cream cheese. Cook and stir over medium/low heat
to mostly, but not completely melt the cream cheese. Stir in the cream.
Add the cheddar cheese and stir until mixed in and melted. Sprinkle the spices over the soup and stir to blend in. Continue to cook for 15 minutes, stirring occasionally. Crumble the bacon and stir into the soup before serving. Ladle into bowls. Makes 8 servings.

**If the cream cheese is cold, it can be softened slightly in the microwave oven by heating for 40 to 60 seconds.

Nutritional info per serving, approximately,
357 calories ~ 32 grams fat ~ 4.3 grams net carbs ~ 13.55 grams protein

Notes: 
This soup has just enough spice to create a wonderful flavor, without burning your mouth. 
The cream cheese does not need to be completely melted, because little bits add a creamy texture similar to the inside of a jalapeno popper.
If you desire a thicker soup, add 1 teaspoon of xanthan gum to the broth.

Keto Friendly Cinnamon Sugar Baked Cake Donuts

Tasty Cake-like Donuts that Keto &
non-Keto eaters can enjoy.

Cake Ingredients:
donut baking pans (If you do not have donut pans, you can use a muffin pan ~ makes 6)
coconut oil cooking spray
1 cup finely ground almond flour
1/3 cup Lakanto Classic granulated Monkfruit sweetener
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon pink Himalayan or sea salt
1/4 cup (1/2 stick) butter
1/4 cup unsweetened almond milk
2 large eggs
1/2 teaspoon of pure vanilla extract
Coating Ingredients:
1/2 cup Lakanto Classic granulated Monkfruit sweetener
1 teaspoon cinnamon
2 - 3 tablespoons butter

Method:
Preheat oven to 350*. Coat 9 donut sections of a donut baking pans liberally with the coconut oil cooking spray.
In a medium bowl, with a large fork or whisk, stir together the flour, sweetener, baking powder, cinnamon and salt.
Place the butter in a 2 cup glass measuring cup, or small bowl. Heat in a microwave oven, at 20 second intervals, until the butter is melted. Whisk in the milk, eggs and vanilla.
Make a well in the center of the dry ingredients. Pour the liquid ingredients into the well and stir with a fork, or whisk, just until all the ingredients are mixed.
Divide the batter evenly between the 9 prepared donut compartments. Bake for 22 - 28 minutes, or longer, or until fully cooked and golden brown.  Cool completely and then carefully remove from the baking pan. Transfer to a cooling rack placed on a foil lined cookie sheet
In a small bowl, stir together the Classic sweetener and cinnamon for the coating. Set aside.
Place the tablespoons of butter in a separate bowl and heat in a microwave oven at 10 second intervals until it is melted. Brush one side of a cooled donut with the melted butter and dip into the cinnamon mixture. Repeat with the other side of the donut and return to the cooling rack. Repeat with the remaining donuts. Store in an airtight container at room temperature, or in the frig. Makes 9 donuts.

Nutritional info per donut, approximately:
160 calories ~ 15.36 grams fat ~ 1.8 grams net carbs ~ 4.2 grams protein

Notes: Regular donuts taste best when fresh, but the flavor and texture of these donuts is greatly enhanced the next day.

P.F. Chang's Restaurant Style Chicken Lettuce Wraps (A Low Carb Copycat)

This is a delicious low carb version of a
popular dish that is served at
P.F. Chang's restaurants.

Ingredients:
1 tablespoon avocado oil or bacon grease
1 tablespoon toasted coconut oil
1 pound of ground chicken or turkey
2 cups diced sweet yellow onion
1/3 cup homemade hoisin sauce**
1 tablespoon coconut vinegar
1 1/2 teaspoons Asian Chili garlic sauce
3 - 4 cloves of garlic, minced
1 tablespoon freshly grated ginger
8 ounce can water chestnuts, drained & finely diced
3 teaspoons dried chives
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
romaine or butter lettuce leaves, rinsed and dried on paper towels***
1 cup toasted coconut****
sriracha sauce

Method:
Add the oils to a large skillet and heat over a medium-high heat. Add the chicken and cook, stirring, occasionally, until crumbly and fully cooked. Do not drain. 
Reduce the heat to medium. Add the onion, hoisin sauce, vinegar and chili garlic sauce. Stir to mix and cook, for 5 minutes, or until the onion is softened and most of the liquid is absorbed into the meat.
Stir in the garlic and ginger and continue cooking for another minute or two. Add the water chestnuts, chives and salt & pepper. Cook until the water chestnuts become tender. 
Spoon 3 to 4 tablespoons of the seasoned meat onto a lettuce leaf. Sprinkle with 1 tablespoon of toasted coconut and if you desire more spice, dot with sriracha sauce. 
Makes approximately 4 cups. (16 to 20 servings)

**Store bought hoisin sauce is high in carbs, because it contains sugar. Please see the following recipe for an easy to make, homemade low carb sauce, that you can use instead:
https://carriekitchencreations.blogspot.com/2019/11/keto-friendly-hoisin-sauce-gluten-sugar.html

***Romaine leaves work best, but butter leaf lettuce can also be used.

****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 crunchy garnish on salads, desserts and more.

Nutritional info per 4 tablespoon serving on a romaine leaf, approximately:
93.4 calories ~  5.77 grams fat ~ 2.7 grams net carbs ~ 7.7 grams protein

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