Categories
Dessert

Keto Candy-Two Ways

Ingredients:

  • 1 1/2 cup coconut oil
  • 3/4 cup cocoa powder
  • 1 cup sugar substitute
  • 2 TSP vanilla
  • 4 oz. cream cheese
  • 1/4 cup softened butter
  • 1/2 cup sugar substitute
  • 1/4th tsp xanthan gum
  • 1/2 tsp Maple Extract
  • 1/2 tsp Almond Extract
  • Optional: food coloring, walnuts

Instructions:

Melt coconut oil in a microwave safe bowl. Add 1 cup sugar substitute and cocoa powder and whisk until dissolved. Set half the chocolate mixture aside, and divide into ice-cube trays or candy molds. Freeze until the top is firm. Meanwhile, blend cream cheese, 1/2 cup sugar substitute, and softened butter until well combined. Mixing continuously, add xanthan gum. Divide mixture in half, adding maple extract to one half and almond extract to the other. Use food coloring to distinguish flavors if desired. Spoon filling onto frozen chocolates, and top with walnut halves. Spoon remaining chocolate mixture over the top of the filling and freeze until firm, about 3 hours. Store in an air-tight container in the refrigerator.

Disclaimer: Nutrition is approximate. Sugar substitute and optional walnuts not included in calculation
Categories
More

5 Minute Flax Bread (Microwave)

Ingredients:

  • 4 eggs
  • 1 cup flax meal
  • 1 TBSP apple cider vinegar
  • 2 TBSP melted butter
  • 1 TBSP baking powder

Instructions:

Add all ingredients to a food processor and blend until well mixed, alternatively mix very well with a whisk. Pour in greased loaf pan. Microwave for 5 minutes (in 700watt microwave) or until toothpick inserted in center comes out clean.

Disclaimer: Nutrition is approximate.
Categories
Dinner

Zucchini Alfredo

Ingredients:

  • 8 zucchinis
  • 3 medium chicken breasts
  • 1 cup fresh shredded Parmesan cheese
  • 1/3 cup  grated Parmesan cheese
  • 1 cup heavy whipping cream
  • 2 sticks
  • 1/2 tsp Italian Seasoning
  • Salt and pepper to taste
  • Olive oil

Instructions:

Zoodles

Make zucchini into “noodles” using a vegetable spiralizer (Optional: spread out to dry out on a paper towel before proceeding.) Sauté zoodles on medium heat in a frying pan with 3 tablespoons melted butter, stirring occasionally. The zoodles are done when they turn a translucent green, about 5 minutes. Taste a zoodle strand to make sure they are the desired texture. If too al dente for your liking, sauté a few more minutes. Remove from heat and lightly salt and pepper.

Parmasan Chicken

Chop raw chicken breasts into bite-size pieces and begin to sauté on medium heat in a splash of olive oil. Cook the chicken until it is no longer pink in the center. Toss the chicken in 1/3 cup of grated Parmesan than finish browning. Chicken should reach an internal temp of 165°F. Remove from heat.

Alfredo Sauce

On medium heat, melt 2 sticks of butter in a small saucepan. Once butter is melted, add one cup heavy whipping cream, stirring constantly. Bring to simmer, but not to a boil. Add 1 cup freshly shredded Parmesan cheese and 1/2 tsp Italian Seasoning and stir until the cheese is melted.

Disclaimer: Nutrition is approximate.

 

Categories
Dessert

Paleo Vegan Pumpkin Cookies (Microwave)

Ingredients:

  • 4 TBSP natural sugar substitute (Stevia, Splenda Naturals)
  • 3 TBSP coconut flour
  • 4 TBSP pumpkin puree
  • 1/2 tsp  pumpkin spice
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract

Instructions:

Combine the ingredients using a pastry cutter or fork. Using small cookie scoop, shape into 1 1/2 inch balls and place on a parchment lined microwave-safe plate  Flatten cookies with palm of hand or using a fork in a criss-cross pattern. Microwave until firm, about 2-5mins (in my 700watt microwave). Cookies should be relatively soft in texture.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.
Categories
Dessert

Keto Tea Party Cookies and Biscotti (Microwave)

Pumpkin Leaf Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
  • 1 TBSP softened butter
  • 1 egg
  • 2 TBSP pumpkin puree
  • 1/4 tsp vanilla
  • 1/4 tsp pumpkin spice
  • 1/8 tsp nutmeg

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 3-5 minutes, checking halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Check cookies halfway through. Cookies will appear muffin-like in texture when hot, but get more firm as they cool.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

Anise Flower Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp anise extract 

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 2-4 minutes, checking cookies halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage) Cookies will appear muffin-like in texture when hot, but become more firm as they cool. 

Disclaimer: Nutrition is approximate. Sugar substitute and anise extract not included in calculation.

White Chocolate Lemon Biscotti

Ingredients:

  • 4 TBSP coconut flour
  • 3 TBSP sugar substitute 
  • 3 TBSP softened butter 
  • 1 egg
  • 2 TBSP lemon juice
  • 1/4 cup sugar-free white chocolate chips

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 3-5 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely. In a small microwave-safe bowl, melt 1/4 cup sugar-free white chocolate chips in microwave. Using the bottom of a small spoon, spread the white chocolate over the face of the cooked biscotti, let cool completely before serving.

Disclaimer: Nutrition is approximate. Sugar substitute and white-chocolate topping not included in calculation.

Almond Poppyseed Biscotti 

Ingredients:

  • 3 TBSP coconut flour
  • 3 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp poppy seeds
  • 1/4 tsp almond extract

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 2-4 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.