Categories
Dessert

Easy Peanut Butter Cookies

Ingredients:

  • 1 cup natural peanut butter
  • 1 cup erythritol
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp red wine vinegar
  • 1/3 cup Bake Believe semi-sweet chocolate chips

Instructions:

In a mixing bowl, beat eggs, vanilla, baking powder, and vinegar. Mix in erythritol. Add peanut butter and mix until the mixture is thoroughly combined and dough-like in consistency, occasionally stopping to scrape the sides of a bowl with a rubber spatula. Fold in chocolate chips. Use a 1 inch cookie scoop to form cookie balls, and place on a parchment covered baking sheet. Space cookies at least 1 inch apart, and flatten with the palm of hand. Bake at 350° degrees for 15-20 mins, cookies will become crunchier as they cool.

Nutrition Facts
Servings: 24
Amount per serving
Calories 80.5
Total Fat 6.3g
Net Carbohydrates 1.6g
Protein 3.8g
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
Beverages

Keto Hot Buttered Rum

Ingredients:

Buttered RUM
  • 10 oz spiced rum
  • 1 stick of butter
  • 3 cups water
  • 1 cup sugar substitute
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar substitute
  • 2 drops vanilla extract

Instructions:

Melt butter in small sauce pan. Add water, sugar substitute, and spices. Stirring constantly, bring to boil. Reduce heat and add rum. Reheat and serve, topped with sugar free whipped cream and nutmeg. To make your own sugar-free whipped cream, beat heavy whipping cream in mixer until soft peaks form, add sugar substitute and vanilla and beat until stiff peaks are formed.

Nutrition Facts
Servings: 5
Amount per serving
Calories 228
Total Fat 22.9g
Net Carbohydrates 0.8g
Protein 0.5g
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
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.