Easy Guacamole – Low Carb

The reason I love this recipe is because it is so easy!  And of course I like it because it is low carb.  But did I say it is so easy???  As you may have noticed from my recipes on this blog… I am into no bells and whistles.  I like to get right to it!

You will need –

2 ripe avocados  (not overripe… make sure they have a little give)

1/2 red or regular onion

Juice of 1/2 lime

Pinch of sea salt

Dash of Ground pepper

Optional:  1/2 tomato and/or chopped Cilantro to taste.

 

Halve the avocados… scoop out the pit with tablespoon Save the pit for a moment. Take off peels and mash the avocado til smooth or chunky (depending on your taste).

Add onion, lime juice, salt and pepper and mash a little bit more.

Add optional ingredients last.

Tip: 

if you are not serving it for a while… keep the pit in the guac and keep it in the refrigerator to prevent it from turning brown.   I usually make mine right before I serve it, it’s as easy as making pancakes… Ya know?

 

 

 

Low Carb Blueberry Muffins

Ingredients

1 cup almond flour

1/3 cup Truvia or Splenda Natural Stevia

1 Tbsp baking powder

1/4 tsp salt

2 tbsps of real butter

1/2 cup of a Nut butter like (peanut or almond)

4 eggs

3/4 cup blueberries

 

Instructions

1. Heat oven to 350 and lightly grease muffin or loaf pan
2. Heat butters for 30 seconds in the microwave and mix until well combined
3. Whisk dry ingredients in a large bowl

4. Beat  eggs and stir in butter mixture
5. Combine wet and dry ingredients. Fold in blueberries
6. Bake for 12 minutes for muffins or until toothpick comes out clean

Bake for 35 minutes for loaf or until knife comes out clean.  Let loaf cool before attempting to slice it.

 

 

Let me know how it comes out for you in the Reply below.  Thanks. Enjoy

 

Cheese chips

Some use Parmesan… I prefer pepper jack cheese.  It is all the basic concept.

 

 

 

Directions. Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Do not use a dark pan… it seems to make the edges cook fast.

A silicone baking sheet is highly recommended. Bake for 3 to 5 minutes or until golden and crisp. Cool.

 

Let me know below if you like them.  Thanks

Sugar-free Cream Cheese Frosting

 

Sometimes you want cake!  I know I do.  But the problem becomes that frosting is mostly sugar.  Or is it?  This recipe proves that you can make a sugary tasting frosting without adding the actual Sugar.  And from my calculation, this is 1 net carb!  This goes nicely on the cup of Chocolate Cake recipe!

Ingredients

• 16 oz. Cream Cheese softened
• 1⁄4 cup + 2 tsp of zero-calorie spoon-able Truvía
  
• 1 tsp vanilla extract
• 1 tsp coconut or almond milk (optional)

***or 14 zero-calorie Truvía^® Natural Sweetener or Splenda Natural Packets

Directions

1. Place cream cheese and Truvía^®  into medium mixing bowl.
2. Mix on low speed for 1 minute to combine.
3. Add the vanilla.
4. Mix on low speed 1 minute until creamy and blended.
5. Add 1 tsp of milk, if necessary, for thinner spreading consistency.
6. Spread on cooled cake.

*This frosting has 70 calories and 0 grams of sugar per serving compared to the sugar sweetened version that has 120 calories and 13 grams of sugar per serving.

Nutrition Per Serving  for 2 TBSPs

Calories 70

Total Fat 7g

Saturated Fat 4g

Trans Fat 0g

Cholesterol 20mg

Sodium 115mg

Total Carbohydrate 5g

Dietary Fiber 0g

Sugars 0g

Erythritol**4g

Protein 3g

Low Carb Chocolate Cheesecake Cups

Looking for something with fat…that is delicious… try these cheesecake fat bombs.  They have my 2 favorite things in them, chocolate and cheese cake!!!

 

Each fat bomb has:

• 218 calories
• 2g carbs
• 0g fiber
• 2g net carbs
• 22g fat
• 2g protein

 

Ingredients

Cheesecake Layer

• 2/3 cup cream cheese room temperature
• 1/4 cup Butter melted
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 2 tbsp powdered sweetener

Chocolate Layer

• 1/4 cup coconut oil
• 2 oz unsweetened dark chocolate
• 1 tbsp powdered sweetener

 

 

• Line a muffin pan with these
• You can find them at Walmart (silicone muffin liners)
• In a  bowl, add the cream cheese, powdered sweetener, melted coconut oil, melted butter, and vanilla extract. Mix with a hand mixer for about 2 minutes, until all the ingredients are well incorporated or until it looks fluffy and creamy.  Do not over stir!
• Evenly distribute the cheesecake mixture into each muffin cup (about 2 tsp).
• Place in the freezer for about 30 minutes or until the cheesecake layer hardens.
• In a microwave-bowl combine the coconut oil and dark chocolate Microwave for about 1 minute or until completely melted. Add the sweetener and mix til combined.
• Pour the chocolate layer over the cheesecake layer and return to freezer for another 30 minutes.

 

 

 

• You can store the  cheesecake cups in the freezer for up to one month — Thaw for a few minutes before serving.

 

 

 

Each fat bomb has:

• 218 calories
• 2g carbs
• 0g fiber
• 2g net carbs
• 22g fat
• 2g protein

Low Carb Ranch Salad Dressing

 

You are going to need an awesome ranch dressing for your salads!  And I have just the recipe.

• 1/2 cup mayonnaise
• 1/2 cup Sour cream
• 2 tsp Lemon juice
• 2 tsp Dried parsley
• 2 Tbsps finely chopped green onions or 1 tsp dried chives
• 1 tsp dried dill
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• couple drops of Louisiana hot sauce
• 1/4 tsp sea salt
• 1/4 tsp Black pepper
• 1/4 cup Unsweetened coconut or almond milk

 

Instructions

1. Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing).
2. Let it sit in the refrigerator for at least an hour while the flavors marinate.  You can keep it in the fridge for up to a week or a little more.

Chocolate Acacia Fiber Brownie Muffins

Acacia Fiber corrects your gut flora…and it’s KETO approved for those  of my friends that are on KETO.  The thing I like most about Acacia Fiber is that it helps with carb cravings.  So, I made a recipe using it as the beautiful glue that holds these muffins together.

 

Ingredients

1/2 cup of real unsalted butter

1/2 cup of organic coconut sugar or 3 Tbsps Truvia (for my KETO friends)

1 teaspoon of vanilla

2 large eggs

2 Tbsps  water

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup organic cacao powder

1/2 cup almond flour

Directions 

Preheat oven to 340 degrees, coconut oil 8 cups in the cupcake tin.

Melt butter

Whip sweetener into the butter.

Then add the Eggs and Vanilla stir until blended

In a separate bowl, whisk the cacao, baking powder, baking soda and almond flour

Stir dry ingredients into the butter mixture.

Pour combined mix into the 3 cups in the oiled cupcake tin.

Bake for 15 minutes… will burn quickly

Low Carb Cup of Chocolate Cake

Some days… I eat this for breakfast with an egg!

I’ve not actually used a cup for this yet…  I have been making it in a small Pyrex storage round. This is so fluffy and chocolate… you are going to love it!

 

1 Tbsp of cacao

2 Tbsps of Almond Flour

1 Tbsp Truvia sweetener

1/4 tsp of baking powder

1 large egg

2 Tbsps of real butter

1 Tbsp of Half and Half

1/2 tsp of Pure Vanilla (optional)

Sprinkle of Sea Salt

Real whipped cream… like Reddi Whip from the freezer

 

 

Melt the butter in the microwave for 20 seconds in a glass pyrex storage round or ramekin dish.

Roll the butter around in the container to make a nonstick container.

Add all of the ingredients to the dish, starting with the almond flour, baking powder, sweetener and cacao and whisk in the rest of the ingredients til completely blended.

Then microwave for  90 seconds.  Let cool.

Top with real cream whip cream!

Enjoy!  Let me know how it works for you by commenting below.

 

 

 

 

 

 

 

 

 

 

 

Low Carb Pizza

On a low carbohydrate diet, the thing I miss most is pizza. But as with everything else, you just have to find a substitute.

 

Pizza Dough

• 1 ½ cups Shredded Mozzarella Cheese (168 g)

• 2 tbsp Cream Cheese (28 g)

• ¾ cup Almond Flour (84 g)

• 1 pinch Garlic Salt

Toppings

Season your crust before adding toppings.

• Mozarella Cheese

• Your favorite meats

• Your favorite veggies

• Low Carb Pizza Sauce

Directions

1. Plan ahead for the pizza toppings that you will use. Pre-cook any raw ingredients so that they are ready to go. You’ll have some time to dice veggies while the crust is baking.

2.  Put your baking sheet in the oven Preheat to 450 degrees F.

3. In a microwave-safe bowl,combine mozzarella and cream cheese.

4. Microwave for 15-30 seconds at a time, and stir with a fork until combined

5. Once combined add in the almond flour. Knead the almond flour into the cheese and make it into a well-blended ball of dough.

6. Place your ball of dough on a large piece of parchment paper. Use another piece of parchment paper and a rolling pin to flatten out your dough. I try to get my dough down to about 1/8″ to 1/4″ thick. (Save the second piece of parchment paper, you’ll need it later)

7. Pinch the crust edges up to hold the toppings.

8. Season your dough with basil and garlic.  Poke holes all around your crust and put in the oven.

9. Bake the dough for 8-10 minutes until you get a nice dark brown bottom. Remove from the oven.

10. Move your cooked dough onto the other  parchment paper

11.  Start with the sauce and add your toppings.. top with cheese.

12. Bake or broil your pizza for another few minutes until your cheese is melted and starts to brown.

Spaghetti Squash Hash Browns

Ok.. Before you even make these, I should warn you. They are so addictive. They are especially addictive if you have not had carbs. Spaghetti squash is sweeter than most veggies… and they are really expensive to buy.  So plant the seeds in your back yard (don’t throw those suckers away!)

First…. baking a spaghetti squash (first time try a small one).  A good thing to learn even if you just plan to top them with cinnamon like sweet potatoes.

 

Preheat oven to 460.  Cut it in half (the shortest distance)

Take the seeds and stringy stuff out.  Oil the flesh with olive oil.

Lay them fleshy side down on a large flat pan.

Bake for 45 to 50 minutes. (40 for smaller ones)

When you take it out, let it cool off before trying to shred it.  I shred mine with a big fork.

I put the meat of it in Pyrex bowls to use for the next few days.

Making the patties-

Taking the strands and placing them into a paper towel or cheesecloth to squeeze out the water and form a patty.   I do this with several patties.  I did add chopped onions once, but most of the time I don’t have time in the morning to be fancy.

I season them with onion and garlic powder.  Also, I sprinkle a little sea salt and pepper on them while they are frying.

Then I fry them in coconut oil.  This doesn’t take long, because they are already baked.

The main goal is to make them look like hash browns.

I like to eat mine with a fried egg for breakfast or with air fried chicken for dinner!  I have found them to be KETO, low carb and vegetarian friendly.

Enjoy!  Please let me know how it works for you by commenting below.