VERY SIMPLE Low Carb Bleu Cheese & Bacon Coleslaw

Ingredients: 

1 bag shredded cabbage or coleslaw mix

approximately 1 cup refrigerated brand of bleu cheese salad dressing (Or, Homemade Bleu Cheese Dressing)**

1/2 - 1 cup crumbled bleu cheese

5 slices crisp bacon, crumbled

Method:

Combine just enough dressing with the cabbage to moisten. Stir in additional blue cheese and bacon, to taste. Makes 5 servings.

Nutritional info per serving (with 1 cup crumbled bleu cheese), approximately:
333 calories ~ 27.5 grams fat ~ 5 grams net carbs ~ 16 grams protein

**Homemade Bleu Cheese Dressing is even better than store bought and can be mixed together in just 5 minutes. To see my favorite recipe, please click on the link below:

The BEST Keto Friendly Gourmet Bleu (Or Feta) Cheese Salad Dressing & Dip
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Low Carb Country Style Pork Ribs

Simple, perfectly seasoned & tasty baked ribs!

Ingredients:
aluminum foil
2 1/2 pounds country style pork ribs
1 tablespoons garlic powder
1 tablespoons onion powder
1/4 teaspoon pink Himalayan or sea salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup sugar free barbecue sauce (optional)***

Method:
Preheat oven to 350*. Line a baking pan with aluminum foil. Place the ribs on the prepared pan. In a small bowl, stir together the garlic powder, onion powder, salt, pepper and paprika.  Sprinkle or rub onto all 4 sides of each rib to thoroughly coat.**
Bake for 15 minutes. Turn the ribs to move a second side to face up and return to the oven for another 15 minutes. Turn the ribs to move a third side to face up and return to the oven for 10 minutes. Turn the ribs to move the fourth side to face up. 

If desired, brush with barbecue sauce and return to the oven for 10 more minutes. Makes 3 servings.

Nutritional info per serving (without barbecue sauce), approximately:
1041 calories ~ 69 grams fat ~ 4 grams net carbs (all of the carbs come from the spices) ~ 101 grams protein

Nutritional info per serving (with barbecue sauce), approximately:
1055 calories ~ 69 grams fat ~ 6.6 grams net carbs ~ 101 grams protein

**I mixed the spices in an empty spice bottle, with a top for sprinkling. (This made the seasoning easy to apply.)

***G Hughes Sugar Free Smokehouse BBQ Sauce is inexpensive and tasty.

Notes: These ribs are flavorful, even without barbecue sauce. Serve with a salad, veggies or coleslaw.  For a simple and delicious coleslaw recipe, try this very simple Blue Cheese & Bacon Coleslaw:

Ingredients: 

1 bag shredded cabbage or coleslaw mix

1 cup refrigerated brand of blue cheese salad dressing**

1 cup crumbled blue cheese

5 slices crisp bacon, crumbled

Method:

Combine just enough dressing with the cabbage to moisten. Stir in additional blue cheese and bacon, to taste. Makes 5 servings.

Nutritional info per serving, approximately:
333 calories ~ 27.5 grams fat ~ 5 grams net carbs ~ 16 grams protein

**Homemade Blue Cheese Dressing is even better than store bought and can be mixed together in just 5 minutes. To see my favorite recipe, please click on the link below:

The BEST Keto Friendly Gourmet Blue Cheese Salad Dressing & Dip
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Low Carb Mini Chocolate Cheesecakes (Gluten & Sugar Free)

These pretty little chocolate cheesecake bites
definitely satisfy a chocolate/ dessert craving!

Ingredients:
coconut oil cooking spray
silicone muffin pans*
2 (8 ounce) packages of cream cheese, softened at room temperature
1/2 cup Lakanto Baking or Classic sweetener**
1/2 teaspoon liquid chocolate monkfruit sweetener (or other liquid sweetener)
2 eggs
6 1/2 tablespoons unsweetened cocoa
1/2 teaspoon pure vanilla extract
Monkfruit sweetened whipped cream (optional)***
1/4 cup sugar free chocolate chips (optional)
fresh raspberries or sliced strawberries (optional)
sugar free chocolate syrup (optional)

Method:
Preheat oven to 350*. Spray 12 muffin cups with the coconut oil spray. Place the silicone muffin pans on a baking sheet and set aside.
In a large mixing bowl, beat the cream cheese until it is fluffy and smooth.
Add the remaining ingredients and beat on a medium speed until all are completely blended and smooth.
Divide the batter equally between the prepared muffin cups. Bake for 8 minutes. Rotate the pan and continue baling for another 8 minutes. Remove from the oven and allow to cool to room temperature. 

Remove the mini cakes from the pans and refrigerate. Serve the mini cheesecakes chilled and if desired, garnish with whipped cream, a sprinkling of chocolate chips and berries & a drizzle of chocolate syrup. Or, any combination of one or more of the garnishes. Makes 1 servings.

*If using a regular muffin pan, spray with the cooking spray and line the bottoms with parchment paper.

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (The Classic sweetener can be made finer by blending in a food processor.)

***For Perfect Keto Whipped Cream: 
Beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic sweetener and one envelope "Whip It".
Makes 2 cups. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0.85 grams protein.)
Nutritional info per cheesecake (without garnishes), approximately:
155.8 calories ~ 14 grams fat ~ 3.3 grams net carbs ~ 3.8 grams protein

Nutritional info per cheesecake (topped with 1/4 cup sugar free whipped cream), approximately:
257.8 calories ~ 25 grams fat ~ 4 grams net carbs ~ 4.6 grams protein

Note: These mini chocolate cheesecakes are delicious and a pretty little dessert to serve for any occasion.

KETO Friendly Oven Baked Chicken Taco Omelet "Muffins" (VERY LOW CARB)

Chicken Taco Omelet Muffins with a Crema drizzle.

Ingredients:
cooking oil spray (olive, coconut or avocado)
8 ounces cooked & diced chicken breasts

1 teaspoon instant minced onion
1/4 teaspoon ground cumin
1/4 teaspoon crushed dried red pepper 

1/4  teaspoon sea salt (optional)

1/2 teaspoon chili powder
1/4 teaspoon dried oregano leaves

1/4 teaspoon instant minced garlic (or garlic powder)

3 to 4 tablespoons water

3 ounces cheddar cheese, shredded
6 large eggs
2 tablespoons heavy cream
1/4 teaspoon black pepper
2 tablespoons sour cream ~ optional
1 teaspoon Franks Original Red Hot Sauce (or sauce of choice) ~ optional

Method:
Preheat oven to 350*. Spray 12 muffin cups with cooking oil spray. (I use silicone muffin pans.) Set aside.
Place the diced chicken into a skillet and sprinkle the onion, cumin, red pepper, salt, chili powder, oregano and minced garlic on top. Add the water. Stir over a medium low heat until the chicken is well coated with the spices and the water is absorbed. Remove from the heat and evenly divide between the muffin cups.Evenly divide the shredded cheddar cheese on top of the chicken.
In a large measuring cup, whisk together the eggs, heavy cream and black pepper. Divide the beaten eggs evenly between the 12 muffin cups, pouring over the chicken and cheese to cover.
Bake in the preheated oven for 7 minutes. Turn the pan around and continue baking for another 8 minutes, or until set. (Be careful not to brown the tops, if you will be reheating the mini omelets.) 

Serve immediately, or cool, before storing in an airtight container. 
These will keep in the refrigerator for 5 days. Reheat wrapped in foil, in the oven, or in a microwave oven, unwrapped, on a plate. If desired, stir together the sour cream and hot sauce, until well blended, and drizzle over the tops of the omelet muffins just before serving.
Makes 12.

Nutritional info per omelet muffin with drizzle, approximately:
110.3 calories ~ 6.78 grams fat ~ .77 grams net carbs ~ 10.8 grams protein

Notes: These little omelets are delicious for breakfast, lunch or dinner. 
If desired, you can make these ahead of time and freeze. (Move a frozen omelet to the refrigerator the night before heating for breakfast.)
I created this recipe, because I had leftover rotisserie chicken and I wanted to bring brunch to my parents. They were a big hit!

All Keto: Lemon Pound Cake, fresh berries, Pumpkin Muffin,
sliced avocado, 2 Chicken Taco Omelet Muffins, champagne & coffee.

For these brunch recipes, please click on the links below:

Mini Low Carb Pumpkin Muffins (Gluten & Sugar Free)

https://carriekitchencreations.blogspot.com/2020/03/low-carb-pumpkin-muffins-gluten-sugar.html

Keto Friendly Mini Frosted Lemon Pound Cakes

https://carriekitchencreations.blogspot.com/2020/03/keto-friendly-mini-frosted-lemon-pound.html

Mini Low Carb Pumpkin Muffins (Gluten & Sugar Free)

Tasty little muffins that are great by themselves
and pair well with breakfast, lunch and dinner meals.

Ingredients:
coconut oil spray
1/2 cup (1 stick) butter, at room temperature
1/3 cup Lakanto Golden sweetener
1/3 cup Lakanto Baking or Classic sweetener**
4 eggs
3/4 cup pumpkin puree
1 teaspoon pure vanilla extract
1 1/2 cups almond flour
1/2 cup coconut flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 teaspoon pink Himalayan or sea salt
1/8 cup pepitas (shelled pumpkin seeds) ~ optional

Method:
Preheat oven to 375*. Grease 16 muffin cups with the coconut oil spray.*** Cream the butter and sweeteners together, in a large bowl, until light and fluffy. Add the eggs, one at a time, mixing well to combine after each one. Mix in the pumpkin and vanilla until well blended. 
In a separate bowl, sift the flours, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Whisk the dry ingredients into the wet ingredients, just until they are combined. (Do not over mix.) Divide the batter evenly between the 16 prepared muffin cups. If desired, sprinkle a tiny bit of pepitas over the top of the individual portions of muffin batter.
Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Makes 16 muffins.

**The Baking sweetener is a much finer texture than the Classic sweetener and really produce superior baked goods. (The Classic sweetener can be made finer by blending in a food processor.)

***I prefer a silicone or regular greased muffin pan, but paper liners may also be used.

Nutritional info per muffin, approximately:
143 calories ~ 11.5 grams fat ~ 4 grams net carbs ~ 5 grams protein

The first time I made these muffins was for brunch with my parents. They were great served chilled or at room temperature.

All Keto: Lemon Pound Cake, berries, Pumpkin
Muffins, sliced avocado & Chicken Taco Omelet
Muffins, coffee & champagne.

For these brunch recipes, please click on the links below:

KETO Friendly Oven Baked Chicken Taco Omelet "Muffins"

https://carriekitchencreations.blogspot.com/2020/03/keto-friendly-oven-baked-chicken-taco.html

Keto Friendly Mini Frosted Lemon Pound Cakes

https://carriekitchencreations.blogspot.com/2020/03/keto-friendly-mini-frosted-lemon-pound.html

Low Carb Creamy Lemon Tarragon Skillet Chicken

A very delicious & flavorful chicken with
a side of roasted radish "potatoes".

Ingredients:
2 pounds chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon black pepper
3 tablespoons bacon grease
1 1/2 teaspoons dried minced onion
1 tablespoon minced fresh garlic
1 1/2 teaspoons dried tarragon
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon xanthan gum
1 ounce cream cheese, softened
4 1/2 teaspoons lemon juice

Method:
Slice the chicken breasts into thin slices. (1/3 to 1/2 inch thick)  Place the sliced chicken into a large bowl and sprinkle with the garlic powder, onion powder, salt, paprika and pepper. Stir to coat all of the chicken with the spices. Heat the bacon grease over a medium-low heat. Add the chicken and brown both sides. (about 4 minutes on each side) The chicken does not need to be fully cooked, just browned on the outside. (It will finish cooking later.) Remove the browned chicken and set aside. 
Add the minced onion, garlic and tarragon to the liquid in the frying pan and simmer for 1 to 2 minutes. Add the chicken broth. Bring to a boil and then simmer for 5 minutes. 
Stir the xanthan gum into the heavy cream. Whisk the heavy cream and cream cheese into the broth to mix. Bring to bubbling over a medium heat and then simmer for 8 to 10 minutes, until the sauce is thickened and creamy.
Return the chicken to the sauce in the skillet and simmer for another another 8 to 10 minutes. 

Serve with roasted radish potatoes**, cauliflower rice or mashed cauliflower. Makes 6 servings.

Nutritional info per serving, approximately:
404 calories ~ 20.75 grams fat ~ 2.8 grams net carbs ~ 48.68 grams protein

**Please see the link below to view a simple recipe for Roasted Radish Potatoes. (Non-Keto eaters may like this chicken served over pasta, rice or alongside mashed potatoes.)
https://carriekitchencreations.blogspot.com/2019/03/delicious-oven-roasted-radish-potatoes.html

Note: My husband and I really enjoyed this meal! I am picky about chicken; it can't be under cooked or dry. This was perfectly cooked and the sauce was light and flavorful.

Low Carb Mini Chocolate & Peanut Butter Microwave (Mug) Cakes

Super Quick, Simple & Delicious!

Ingredients:
coconut oil cooking spray
parchment paper
two 4 inch diameter ramekins or mugs
2 tablespoons ground flax seed meal
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon pink Himalayan or sea salt
2 eggs
1/4 cup unsweetened coconut milk
1/2 teaspoon pure vanilla extract
1 teaspoon chocolate liquid Monkfruit sweetener
1/4 cup (1/2 stick) butter, room temperature (softened)
1/4 cup sugar free peanut butter
1/4 cup Lakanto powdered Monkfruit sweetener
1/2 teaspoon pure vanilla extract
sugar free chocolate chips (optional)
sugar free chocolate bar shavings (optional)

Method:
Spray the ramekins with the cooking spray ad line the bottoms with parchment paper. 
Set aside. 
In a medium bowl, whisk together the flax, cocoa, baking powder and salt. In a 2 cup measuring cup, whisk, until blended, the eggs, coconut milk, vanilla and liquid sweetener. Add the wet ingredients to the dry ingredients, whisking just until well combined. 
Divide the batter evenly between the prepared ramekins. Cook each cake, individually, for 80 seconds in a microwave oven. Cool, in the ramekins, for 20 minutes. 

Invert the cooled cakes onto plates and finish cooling completely.
Beat together the butter, peanut butter, vanilla and powdered sweetener, with an electric mixer, until well blended and fluffy. Use half of the frosting to cover the sides and top of each cake. If desired, garnish the top of each cake with a few sugar free chocolate chips or  sugar free chocolate bar shavings. Place in the refrigerator for 30 minutes, or longer, to set the frosting and flavors. Makes 2 cakes. (2 to 4 servings)

Nutritional info for half a cake, approximately:
282.5 calories ~ 25 grams fat ~ 4.7 grams net carbs ~ 4.2 grams protein

Notes: These cakes are so delicious that no one will guess that they are sugar free and baked in a microwave oven!
My non-Keto nephew's favorite cake is chocolate with peanut butter frosting, so, on his 20th birthday, I made a special version of this cake. I cut each of the cakes in half and used 3 of the halves to make a 3 layer cake. He loved it and appreciated that it was healthy.