Categories
Breakfast Dessert

Cranberry Orange Bars

Ingredients:

  • 3/4 cup coconut flour
  • 1 cup Erythritol
  • 1 package sugar-free instant vanilla pudding mix (1 oz)
  • 1 tsp baking powder
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 3 eggs
  • Grated orange peel, from one orange
  • 1 cup fresh cranberries

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Melt butter and pour into dry ingredients. Mix in vanilla extract, orange peel, and eggs. Once combined, stir in fresh cranberries. Press cookie dough into prepared pan and bake for 30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.

Nutrition Facts
Servings: 18
Amount per serving
Calories 67
Total Fat 3.1g
Net Carbohydrates 4.5g
Protein 2.9g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Mock Cinnamon Sugar Biscuits

Ingredients:

Instructions:

Preheat oven to 450° degrees. Prepare a large baking sheet with parchment. Slice biscuits in half. Generously butter each biscuit half and place on prepared cookie sheet. Sprinkle a spoon of Erythritol on each biscuit half and top with cinnamon. Bake in preheated oven for 5-10 minutes or until sweetener is bubbling and the edges of biscuits are golden brown. Broil for a minute if desired, for crispier biscuits (but watch carefully to prevent burning.)

Nutrition Facts
Servings: 12
Amount per serving
Calories 251
Total Fat 25.3g
Net Carbohydrates 2.5g
Protein 2.4g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Chilaquiles Rojos

Ingredients:

  • 1/2 cup canola oil
  • 6 low-carb tortillas (Mama Lupe’s Low Carb Fresh Tortillas)
  • 2 small tomatoes (3/4 cup after cooking)
  • 2-3 fresh jalapenos
  • 1 cup water
  • 1 tsp granulated tomato chicken bouillon
  • 1 tsp minced garlic
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp red wine vinegar
  • 1/2 tsp hot chili paste
  • 1/2 cup fresh cilantro
  • 6 oz fresco cheese
  • 6 eggs
  • Salt and pepper to taste

Instructions:

Cut the stems off of two small tomatoes and add to a small sauce pan. Cover with one cup of water. Add seeded jalapenos and tomato chicken bouillon. Cook at medium heat until tomato skins begin to wrinkle. Remove from heat. Remove tomatoes, jalepenos, and 3/4 cup of liquid and place in refrigerator to cool. Meanwhile, in a deep pan, heat 1/2 cup oil over medium-high heat. Using scissors, cut tortillas into six triangles. Fry tortillas in oil, occasionally flipping with metal tongs, until golden brown on both sides. Place on a paper towel lined baking sheet to cool. Add cooled tomato mixture to a food processor or Ninja Chopper. Add garlic, onion, salt, hot chili paste, and 3 tablespoons cilantro leaves. Process until smooth. Fry eggs over easy, and season with salt and pepper. Reheat tomato mixture in microwave or over the stove. Plate chips and drizzle with tomato sauce. Top with fresco cheese, cilantro leaves, and a fried egg.

Nutrition Facts
Servings: 6
Calories 246
Total Fat 19.7g
Total Carbohydrate 5.2g
Protein 11.5g
Disclaimer: Nutrition is approximate
Categories
Breakfast Dessert

Carrot Cake Cookies

Ingredients:

Cookies
  • 1 cup flax meal
  • 1 cup almond flour
  • 1 cup sugar substitute
  • 1 TBSP baking powder
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp nutmeg
  • 4 eggs
  • 1 cup shredded carrot
  • 1/2 cup melted butter
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • Optional: walnuts
Cream Cheese ICING
  • 4 oz softened cream cheese
  • 1/4 cup heavy whipping cream
  • 1/4 cup water
  • 1/2 cup erythritol, powdered
  • 1/2 tsp vanilla extract
  • Optional: walnuts

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, carrots, melted butter, sour cream, and vanilla extract. Mix until thoroughly combined. Spoon batter onto cookie sheet using a cookie scoop. Cookies will spread, so space cookies at least two inches apart. Bake for 15-20 minutes. Check the cookies after 15 minutes by flipping one of them over with a metal spatula, they should be slightly golden on the bottom. Let cool, while preparing the icing. Beat softened cream cheese and heavy whipping cream in mixing bowl until smooth. While still mixing, add vanilla and water. Slowly add powdered erythritol. (You can make powdered erythritol by simply pulsing erythritol in Ninja Chopper or food processor). Spread icing over cookies. If desired, sprinkle cookies with chopped walnuts.

Nutrition Facts
Servings: 40
Amount per serving
Calories 52
Total Fat 4.7g
Net Carbohydrates .7g
Protein 1.4g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Keto Coffee Cake (Microwave/Airfryer)

Ingredients:

Cake
  • 4 TBSP melted butter
  • 4 TBSP sour cream
  • 2 eggs
  • 1/2 cup erythritol
  • 2 TBSP coconut flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
Topping
  • 1/2 cup walnuts, chopped
  • 2 TBSP softened butter
  • 1 TBSP erythritol
  • 1 TBSP coconut flour

Instructions:

Butter a microwave and air-fryer safe baking dish (2 cup capacity). To make the cake batter, in a small mixing bowl, whisk together wet ingredients and erythritol. Stir in dry ingredients and pour batter into prepared baking dish. To make the topping, stir together walnuts, coconut flour, and erythritol. Cut in butter. Sprinkle topping over the cake batter, and gently pat level with the back of a spoon. Microwave cake 4-5 minutes (700 watt), or until tooth pick inserted in center comes out clean. Cook the coffee cake in an air fryer at 350°F to crisp the top of the coffee cake.

Nutrition Facts
Servings: 4
Amount per serving
Calories 363
Total Fat 33.9g
Net Carbohydrate 4.7g
Protein 9.4g
Disclaimer: Nutrition is approximate.