Low Carb Strawberry Ice Cream (Using a Cuisinart Ice Cream Machine)

A creamy and delicious fresh berry treat!

Ingredients:
2 cups sliced fresh strawberries
3 tablespoons fresh lemon juice
1 cup Lakanto Baking sweetener (or Lakanto Classic sweetener)*
1 cup of very cold unsweetened coconut or almond milk (not canned)
2 cups of very cold heavy whipping cream
1 teaspoon pure vanilla extract
additional sliced berries for garnish (optional)

Method:
Place the Cuisinart Ice Cream Machine bowl in the freezer for at least 15 hours.** 
Place the strawberries in a bowl. Add the lemon juice and 1/2 of the sweetener. Stir to mix and then set aside for two hours.
Strain the juice from the berries into a bowl and save. Mash the berries. Set aside the reserved juice and mashed berries.

Add the coconut milk & remaining 1/2 cup of sweetener to a mixing bowl or large 8 cup measuring cup. Whisk until the sweetener is dissolved, for 2 minutes. Add the cream, reserved juice, vanilla and mashed berries to the coconut milk mixture. Whisk until all of the ingredients well blended. Place in the freezer for 20 minutes to chill. 
Pour the chilled mixture into the chilled Cuisinart bowl. Place in the Ice Cream Machine. Turn on the machine and churn for 25 minutes. 
The mixture will resemble the consistency of soft serve ice cream. Transfer to a container with an airtight lid. Place in the freezer for 2 hours or longer. 
Before serving, remove and let sit, at room temperature, for 10 to 15 minutes. Makes about 5 cups (ten 1/2 cup servings). If desired, garnish each serving with a sliced berry.

*The Lakanto Baking sweetener works best, because it is finer, but the Classic sweetener may be used, if needed.
**It's best to store the freezer bowl, in the coldest area, at the back of the freezer.

Nutritional info per 1/2 cup serving (without garnish), approximately:
179.7 calories ~ 17.7 grams fat ~ 3.6 grams net carbs ~ 1.6 grams protein


Note: Fresh berry ice cream is the best! (You can make this with raspberries or blackberries, too.)

Homemade Fresh Strawberry Ice Cream (Made In A Cuisinart Ice Cream Maker)

Very strawberry and very delicious!

Ingredients:
2 cups sliced fresh strawberries
3 tablespoons fresh lemon juice
1 cup granulated sugar
1 cup of very cold whole milk
2 cups of very cold heavy whipping cream
1 teaspoon pure vanilla extract
additional sliced berries for garnish (optional)

Method:
Place the Cuisinart Ice Cream Machine bowl in the freezer for at least 15 hours.** 
Place the strawberries in a bowl. Add the lemon juice and 1/2 of the sugar. Stir to mix and then set aside for two hours.
Strain the juice from the berries into a bowl and save. Mash the berries. Set aside the reserved juice and mashed berries.

Add the milk & remaining 1/2 cup of sugar to a mixing bowl or large 8 cup measuring cup. Whisk until the sugar is dissolved, for 2 minutes. Add the cream, reserved juice, vanilla and mashed berries to the milk mixture. Whisk until all of the ingredients well blended. Place in the freezer for 20 minutes to chill. 
Pour the chilled mixture into the chilled Cuisinart bowl. Place in the Ice Cream Machine. Turn on the machine and churn for 25 minutes. 
The mixture will resemble the consistency of soft serve ice cream. Transfer to a container with an airtight lid. Place in the freezer for 2 hours or longer. 

Before serving, remove and let sit, at room temperature, for 10 to 15 minutes. Makes about 5 cups (ten 1/2 cup servings). If desired, garnish each serving with a sliced berry.

**It's best to store the freezer bowl, in the coldest area, at the back of the freezer.

Note: Fresh berry ice cream is the best!

Low Carb Coconut Cake Donuts (Gluten & Sugar Free With Dairy Free Option)

Donut Ingredients:
donut baking pan
coconut oil cooking spray
1/2 cup plus 2 tablespoons coconut flour
1/4 cup plus 2 tablespoons Lakanto Baking Sweetener (Or, Classic sweetener)
2 tablespoons sugar free coconut (plain or vanilla) whey protein powder
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
5 eggs
1/4 cup coconut oil, melted
1/2 cup unsweetened coconut milk (not canned)
1/2 teaspoon coconut or vanilla extract

Topping Ingredients:
3 tablespoons butter**
1/4 cup Lakanto Golden sweetener
20 drops chocolate or vanilla flavored liquid Monkfruit drops
1/3 cup whipping cream
1/4 teaspoon xanthan gum
1/8 teaspoon sea salt
3/4 cup toasted unsweetened shredded coconut***

Method:
Preheat oven to 325*. Spray the donut baking pan with the cooking spray and place on a flat baking sheet. Set aside. 
In a large bowl, stir together the flour, baking sweetener, protein powder, baking powder and salt, making certain that any lumps are flattened and blended in. Stir in the eggs, oil, milk and extract. Continue to stir until the batter is well mixed and smooth. Divide the batter evenly between 14 donut sections. (2/3 full) Bake for 12 to 17 minutes, or just until the edges are golden brown. Allow to cool in the pan for 5 - 10 minutes. Gently loosen the edges with a knife and remove the donuts to a baking rack to finish cooling.

Add the butter, golden and liquid sweeteners to a medium saucepan. Heat over medium heat, stirring until the butter is melted and the sweetener is dissolved and mixed together.  Boil for 3 to 5 minutes, being careful not to burn.  Turn off the heat and stir in the cream. (It will be bubbly. Sprinkle the xanthan gum and salt over the mixture and whisk to blend. Stir in the coconut. Set aside to cool at room temperature. Spread the coconut mixture evenly over the tops of the cooled donuts. Allow the topping to set. Serve or store in an airtight container in the refrigerator. Makes 14 servings.

**For Dairy Free donuts, coconut oil may be substituted for the butter.

***To make toasted coconut. Preheat oven to 325*. Sprinkle 1  to 1 1/2 cups of unsweetened shredded coconut on a cookie sheet. Bake for about 4 minutes, just until golden brown. 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, approximately:

167 calories ~ 18 grams fat ~ 3.5 grams net carbs ~ 5 grams protein

Notes: These donuts are so healthy, that they are a guilt free option for breakfast, snack or dessert! Plus, they are delicious (even better after being refrigerated). The non-Keto eaters that I tested them on loved them, too, and said: "They get better with each bite and their is no alternative sweetener aftertaste." 

Keto Friendly Mini Ricotta Cakes (For Breakfast, Brunch Or Dessert)

A very light & tasty little cake for breakfast,
 to serve at a brunch, or enjoy for dessert.

Ingredients:
silicone muffin pans
coconut oil cooking spray
2 eggs
2 cups ricotta cheese (16 ounces)
1 teaspoon pure vanilla extract**
1/4 cup almond flour
1/2 cup Lakanto Baking Sweetener***
1/2 teaspoon sea salt
10 strawberries (sliced with stems intact), optional

Method:
Preheat the oven to 375*. Spray 10 silicone muffin cups with the cooking spray and place on a baking sheet.
In a large bowl, whisk the eggs until blended. Add the ricotta, extract, flour, sweetener and salt. Stir until completely mixed. Divide the mixture evenly between the 10 muffin cups. (about 1/4 cup portions)
Place the muffin pans, on the baking sheet, into the oven. Bake for 10 minutes. Rotate the pan in the oven and bake for another 10 to 15 minutes, just until set and very lightly browned on top. (A toothpick inserted into the middle of each cake should come out clean.) Cool in the muffin pans for 20 - 30 minutes. 

Remove the cakes from the pans. Place a cake on a serving plate, or place in an airtight container and refrigerate. If desired, garnish with a strawberry. Makes 10 servings.

**For lemon cakes, omit the vanilla. Add a 1/2 teaspoon of lemon extract and 2 teaspoon lemon zest. 

***Lakanto Baking Sweetener works best, because it is superfine and not gritty, but Lakanto Classic sweetener may also be used.

Nutritional info per serving (with garnish), approximately:
98 calories ~ 6 grams fat ~ 3.45 grams net carbs ~ 7 grams protein

Nutritional info per serving (without garnish), approximately:
94 calories ~ 6 grams fat ~ 2.7 grams net carbs ~ 7 grams protein

Note: These Keto cakes are inspired by similar Italian version, that is baked in a cake pan, and made with semolina or almond flour.

Slow Cooker Beef Fajita Soup (Low Carb)

A Very Delicious, Flavorful & Satisfying Soup!

Ingredients:
1 - 2 tablespoons of bacon grease
2 pounds chuck roast
4 cups beef broth
1 red or orange bell pepper, seeded and chopped
1 yellow or orange bell pepper, seeded and chopped
4 teaspoons fresh minced garlic
1/2 cup chopped red onion
1 (28 ounce) can diced tomatoes
2 tablespoons Keto Friendly taco seasoning**
1 teaspoon dried cilantro or 2 tablespoons fresh chopped cilantro
Garnishes (optional):
sour cream

chopped avocado
sliced pickled jalapenos
Method:
Add the bacon grease to a large frying pan or cooking pot. Turn the burner to a medium  heat. Brown the roast on all sides. Place the browned roast into a slow cooker. Add one cup of the broth to the slow cooker. Cook on high heat for 3 hours. Remove the roast to a large bowl. Use two forks to shred the beef. Remove any fat and return the shredded beef to the slow cooker. Add the bell peppers, garlic, onion, tomatoes (with liquid), remaining broth, taco seasoning and cilantro to the pot. Cook on high for 1 to 2 hours longer.
Makes 6 servings. If desired, garnish each serving with 2 tablespoon of sour cream and 3 tablespoons of chopped avocado and/or 2 or 3 slices of pickled jalapeno.

**You can make your own Keto Friendly Taco Seasoning, by combining these spices:

2 teaspoons dried minced onion
1/2 teaspoon ground cumin
1/2 teaspoon crushed dried red pepper 

1/2  teaspoon sea salt 

1 teaspoon chili powder
1/2 teaspoon dried oregano leaves

½ teaspoon instant minced garlic (or garlic powder)

Nutritional info per serving (without garnishes), approximately: 

435 calories ~ 29 grams fat ~ 7 grams net carbs ~ 41 grams protein

Nutritional info per serving (with garnishes), approximately:

548 calories ~ 39 grams fat ~ 9 grams net carbs ~ 42 grams protein

Note: I've never been a big fan of soup in general, but I really enjoyed this one! My non-Keto husband loved it, too and asked for seconds. 😃

Delicious Oreo Ice Cream (Made In A Cuisinart Machine)

A creamy & delicious treat!

Ingredients:
1 cup of very cold milk
3/4 cup granulated sugar
2 cups of very cold heavy whipping cream
1 teaspoon pure vanilla extract
1 cup mini Oreos (or crushed regular Oreos)
Additional Oreos for garnish (optional)

Method:
Place the Cuisinart Ice Cream Machine bowl in the freezer for at least 15 hours.** 
Add the milk & sugar to a mixing bowl or large 8 cup measuring cup. Whisk until the sugar is dissolved, for 2 minutes. Add the cream and vanilla and whisk until well blended. Place 
in the freezer for 20 minutes to chill. 
Pour the chilled mixture into the chilled Cuisinart bowl. Place in the Ice Cream Machine. Turn on the machine and churn for 20 minutes. Add the Oreos and churn for an additional 
5 minutes
The mixture will resemble the consistency of soft serve ice cream. Transfer to a container with an airtight lid. Place in the freezer for about 2 hours or longer. 
Before serving, remove and let sit, at room temperature, for 15 minutes. Makes about 5 
cups, or ten 1/2 cup servings. If desired, garnish with a few additional mini Oreos or 1 regular Oreo.

**It's best to store the freezer bowl, in the coldest area, at the back of the freezer.

Note: My husband suggested this ice cream flavor and it turned out great!

Keto Friendly White Russian Cocktail

This is a Keto version of a cocktail
that originated in 1949. 

Ingredients:
ice
1/4 cup vodka, rum or bourbon
3/8 - 1/2 cup cold brew coffee
6 drops chocolate liquid monkfruit sweetener (or liquid sweetener of choice)
1/8 cup heavy whipping cream

Method:
Fill a highball glass or brandy glass with ice.
Pour your choice of spirit over the ice. Top with the coffee, sweetener and cream. Stir and serve. Makes 1 cocktail.

Nutritional info:
231 calories ~ 10.8 grams fat ~ .8 grams net carbs ~ .9 grams protein

Notes: A traditional White Russian is made with vodka and kahlua, but kahlua is Not Keto Friendly. This low carb version is!