Categories
Sides

Loaded Jicama Fries

Ingredients:

  • 1 medium jicama
  • 1 TBSP vegetable oil
  • 1/2 tsp paprika
  • 1/4 tsp garlic
  • 1/4 tsp onion powder
  • 1 tsp sea salt
  • Black pepper to taste
  • 3 green onions, chopped
  • 6 slices pre-cooked bacon
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese

Instructions:

Preheat over to 400°F. Peel jicama and chop into fry- size strips. Place jicama pieces in a saucepan and cover with water. Bring to boil, and boil for 10-15 minutes until no longer crunchy. Remove from heat and strain. Spread fries on cookie paper towel lined cookie sheet and pat dry. In a large bowl, toss fries with vegetable oil, salt, and spices. Spread fries out on a parchment covered cookie sheet and season with pepper and additional salt if desired. Bake for 45-60 minutes until fries reach desired crispness, stirring every 15-20 minutes. Top with cheddar cheese, green onions, pre-cooked bacon, and sour cream.

Nutrition Facts
Servings: 6
Amount per serving
Calories 359
Total Fat 26.8g
Net Carbohydrates 6g
Protein 17.9g
Disclaimer: Nutrition is approximate
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 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.
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.