Strawberry No-Pretzel Salad

Ingredients:

Crust:

• 2 cups walnuts
• 1/4 cup melted butter
• 5 TBSP erythritol
• 1/2 tsp salt

Cheescake Layer:

• 1 cup Swerve confectioners sweetener
• 2 (8 oz) packages cream cheese
• 1 1/2 cups heavy whipping cream

Strawberry Layer:

• 1 package sugar-free strawberry flavored gelatin
• 2 cups boiling water
• 1 (16oz) package frozen strawberries

Instructions:

• Toast walnuts in small frying pan with two tablespoons of butter. Once fragrant, transfer to food processor. Add sweetener, salt, and remaining melted butter, and pulse until walnut pieces are no larger then a pea. Press into the bottom of a 9×13 inch baking pan.
• In a mixing bowl, beat softened cream cheese and sweetener until smooth. Set aside. Whip cream until stiff peaks form, fold into cream cheese mixture. Carefully spread over but crust, and chill for 30 mins.
• Bring water to a boil, and mix in strawberry flavored gelatin. Add in frozen strawberries, and stir until the mixture has cooled to room temperature. Spoon strawberries onto cheesecake layer, then gently pour strawberry gelatin over the surface. Refrigerate 2-4 hours, or until set.

Nutrition Facts:

Servings: 24
Calories: 156
Total Fat 15g
Net Carbohydrates: 2.5g
Protein: 4g

*Disclaimer: Nutrition is an estimate.

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Berry Fluff

Ingredients:

• 2 cups small curd cottage cheese
• 1 cup heavy whipping cream
• 2 packages of sugar-free berry flavored gelatin (I used 1 Simply Delish Black Cherry and an off-brand cherry I had on hand. You will need about 1oz total.)
• 1/4 cup powdered sugar substitute
• 1 cup frozen wild blueberries

Instructions:

Add cottage cheese to a mixing bowl, and slowly shake in gelatin powder, mixing constantly to avoid gelatin lumps. Gently stir in frozen blueberries. In a separate mixing bowl, beat heavy whipping cream and sugar substitute. A powdered sweetener works best. Beat with whisk attachment until stiff peaks form. Fold the whipped cream into the cottage cheese mixture. Berry Fluff can be served immediately but is best chilled for a few hours.

Nutrition Estimate
Servings: 8
Calories 117
Total Fat 6.6g
Net Carbohydrates 4.3g
Protein 8.2g  

Disclaimer: Nutrition is an estimate.

Mini Mocha Muffin Tops

Ingredients:

• 1 cup golden flax meal
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup erythritol
• 2 tbsp instant coffee granules
• 2 tbsp hot water
• 1/2 cup melted coconut oil
• 1 tsp vanilla
• 4 eggs
• 1 cup keto chocolate chips

Instructions:

Preheat oven to 350 degrees. Line two baking sheets with parchment. In a mixing bowl, combine flax, almond flour, cocoa powder, erythritol, baking powder, and salt. Dissolve instant coffee granules in 2 tbsp hot water. Mix together coffee concentrate, melted coconut oil, and vanilla. Pour liquid into dry ingredients and mix well. Still mixing, add eggs one at a time. Once combined, stir in chocolate chips. Using a 1.5 inch cookie scoop, scoop dough onto prepare cookie sheet, at least 1 inch apart. Bake for 15-20 till fluffy and the tops are slightly cracked.

Nutrition Estimate
Servings: 40
Amount per serving
Calories 50
Total Fat 6g
Net Carbohydrates 1g
Protein 1.75g
*Disclaimer: Nutrition is approximate.

Pasta Salad

Ingredients:

• 2 (14.11 oz) packages Organic Shirataki Penne with Oat Fiber
• 1 can (14 oz) chopped artichoke hearts
• 1 can (6 oz) sliced olives
• 1/4 cup wine vinegar
• 2/3 cup olive oil
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic
• 1 tsp onion
• 1/2 tsp thyme
• 1/4 tsp celery seed
• 1 tsp salt
• 1 cup grated parmesan

Instructions:

Rinse Shirataki noodles in water, and let drain in colander. If not already pre-cut, chop canned artichoke hearts and slice olives. Toss together noodles, artichoke hearts, and olives. Mix vinegar, oil, and spices and pour over salad. Gently stir in grated parmesan cheese. Let the pasta salad sit in a refrigerator at least a couple hours before serving, though it tastes best if it sits over night. The noodles soak in the flavors and get softer with more time. If desired, drizzle a little more oil over the noodles before serving.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 205
Total Fat 20.1g
Net Carbohydrates 5g
Protein 0.6g
Disclaimer: Nutrition is approximate.

Keto Egg Bowl or Rolls

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Ingredients:

Egg Roll Filling

• 1 1/2 lbs ground pork
• 1 head of cabbage, shredded
• 2 cup carrots, shredded
• 3 tbspn vinegar
• 6 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp erythritol
• 1/4 tsp pepper
• 1 tbsp minced garlic
• 1 tsp ginger
• 1/2 tsp xanthan gum
• Optional: Cut Da Carb flatbread for wrapping.

Sweet & Sour Sauce

• 1/4 cup water
• 1/2 cup apple cider vinegar
• 1 cup erythritol
• 1/2 tsp molasses
• 1/4 cup no-sugar added ketchup
• 1 tbsp soy sauce
• 1 sugar-free pineapple popsicle
• 1/4 tsp xanthan gum
• Optional: red food coloring

Instructions:

Pour 2 tbsp of soy sauce over pork and mix together. Brown pork on medium heat in a large frying pan. Set aside, and saute shredded cabbage and carrots until softened. In a small bowl mix together vinegar, sesame oil, remaining soy sauce, spices, erythritol, and lastly xanthan gum. Quickly pour mixture over fried vegetables and add pork. Heat a few more minutes, stirring often. Serve with a generous drizzle of keto Sweet & Sour Sauce. Alternatively, wrap 2 tbsps of egg roll filling in a 4th flat bread and air fry 3-5 minutes until crisp.

Make Sweet & Sour by heating all ingredients, except xanthan gum, in a sauce pan until erythritol is dissolved. Whisk in xanthan gum until thoroughly combined. Let cool to room temperature.

Egg Roll Bowl Nutrition Estimate
Serving Size: 1/8th Recipe
Amount per serving
Calories 232
Total Fat 14g
Net Carbohydrates 4.9g
Protein 16.6g
Disclaimer: Nutrition is approximate.

Egg Roll Nutrition Estimate
Serving Size: 2 egg rolls
Amount per serving
Calories 79
Total Fat 2.55g
Net Carbohydrates 3.1g
Protein 4.8g
Disclaimer: Nutrition is approximate.

Sweet & Sour Nutrition Estimate
Serving Size: 2 tbsp
Amount per serving
Calories 5
Total Fat 0g
Total Carbohydrates 0.7g
Protein 0.1g
Disclaimer: Nutrition is approximate.