Categories
Dessert

Fluffy Fudge Mug Brownie

Ingredients:

  • 1 egg
  • 2 TBSP cream
  • 2 TBSP melted butter
  • 1 TBSP flax meal
  • 1 TBSP almond flour
  • 2 TBSP cocoa powder
  • 3 TBSP sugar substitute
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp red wine vinegar
  • 1/8 cup sugar free chocolate chips
  • Optional: Sugar-free whipped cream or low-carb ice cream

Instructions:

In a large microwave safe mug, combine all dry ingredients and mix well. Stir in wet ingredients. Add chocolate chips and gently stir. Microwave for 2 minutes and 30 seconds (700 watt microwave) or until a tooth pick inserted in the center comes out clean and the cake just begins to pull away from the sides of the mug.

Nutrition Facts
Servings: 2
Amount per serving
Calories 175
Total Fat 20.8g
Net Carbohydrate 3.4g
Protein 1g
Disclaimer: Nutrition is approximate.

Categories
Sides

No-Potato Salad

Adapted from “Low-Carb Cauliflower Mock Potato Salad” by Bibi from Allrecipes.

Ingredients:

  • 1 head chopped cauliflower
  • 1/4 cup diced onion
  • 1/4 cup diced pickles
  • 1/4 cup diced black olives
  • 1/4 cup pimentos
  • 1/2 cup chopped celery
  • 1 tablespoon spicy mustard
  • 2 boiled eggs, chopped
  • 1/8 tsp turmeric
  • Salt and pepper to taste

Instructions:

Boil salt water (4 quarts water and 2 tablespoons salt). Add cauliflower and boil for 3 minutes. Strain cauliflower pieces and place in freezer to cool while preparing the dressing (about 15-30 minutes). Stir together remaining ingredients: onion, olives, pickles, pimentos, celery, eggs, mustard, mayonnaise, and turmeric. Add cauliflower and gently fold in. Salt and pepper to taste.

Nutrition Facts
Servings: 6
Amount per serving
Calories 45
Total Fat 2.1g
Net Carbohydrate 2.3g
Protein 3g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Keto Mug Pancakes

Ingredients:

  • 1/4 cup melted butter
  • 1 TBSP heavy-whipping cream
  • 1 egg
  • 1/2 tsp maple extract
  • 1/2 tsp baking powder
  • 3 TBSP sugar substitute (Erythritol is recommended)
  • 1 TBSP coconut flour

Instructions:

In a small mixing bowl, stir together 1 TBSP melted butter, heavy-whipping cream, egg, and maple extract using a metal whisk or fork. Add baking powder, sugar substitute, and coconut flour and mix until combined. Butter a microwave safe baking dish (2 cup capacity) or a large mug. Pour batter into prepared dish, and microwave until a toothpick inserted in the center comes out clean, about 2.5 minutes (700 watt microwave.) Serve with remaining butter drizzled over the top. Slice into 2-4 pancakes. Serves 2.

Nutrition Facts
Servings: 2
Amount per serving
Calories 300
Total Fat 29.8g
Net Carbohydrates 3.1g
Protein 4.7g
Disclaimer: Nutrition is approximate.

Categories
Dessert

Creamsicle Cubes

Ingredients:

  • 3 boxes sugar free orange jello (0.3 oz each)
  • 4 packages unflavored gelatin (0.25 oz each)
  • 3 cups boiling water
  • 1 cup heavy whipping cream

Instructions:

Mix the dry sugar free jello and unflavored gelatin together with whisk. Boil 3 cups water in a saucepan over the stove or in a microwave safe glass measuring cup in the microwave. Pour boiling water into the jello/gelatin mixture, stirring constantly with a whisk. Add 1 cup heavy whipping cream, still whisking. Pour into 8inch square pan, and store in refrigerator until set (about 4 hours). Cut the jello 6 by 6, making 36 cubes.

Disclaimer: Nutrition is approximate.

Categories
Breakfast

Pumpkin Muffin Tops

Ingredients:

  • 1 cup flax meal
  • 1 cup almond flour
  • 1 cup sugar substitute
  • 4 tsp baking powder
  • 3 tsp cinnamon
  • 3 tsp pumpkin spice
  • 1 tsp nutmeg
  • 4 eggs
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, pumpkin puree, melted coconut oil, and vanilla extract. Mix until thoroughly combined. Spoon batter into piping bag and dispense onto cookie sheet in spiral shapes. Bake for 15-20 minutes. Check the muffin tops after 15 minutes by flipping one of them over with a metal spatula, they should be slightly browned on the bottom.

Disclaimer: Nutrition is approximate.