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?

 

 

 

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Low Carb Blueberry Muffins

Ingredients

1 cup almond flour

2 TBSP of Truvia

1 Tbsps  baking powder
1/2 tsp salt

2 Tbsps of real butter
1/2 cup almond or peanut butter
4 eggs
1/2 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. Combine dry ingredients in a large bowl
4. Best eggs and stir in butter mixture
5. Combine wet and dry ingredients. Fold in blueberries
6. Bake for 12 minutes or until toothpick comes out clean

 

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

 

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Cheese chips

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

 

Image result for cheese chips

 

 

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

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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
  • 14 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
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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
  • 12 pcs Silicone Cake Muffin Chocolate Cupcake Liner Baking Cup Cookie MoldYou 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
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Low Carb Ranch Salad Dressing

 

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

  • 1 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 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.
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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

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