Category: Lunch

low carb samoa donuts

Low Carb Samoa Donuts

  • Servings: 12-15
  • Difficulty: Easy
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Love Girl Scout cookies? You will adores these low carb Samoa donuts, topped with sugar-free coconut caramel and chocolate.


Ingredients

    Donuts:
  • 1/2 cup plus 2 tablespoon coconut flour
  • 6 tablespoon Swerve Sweetener
  • 2 tablespoon whey protein powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1/4 cup coconut oil melted
  • 1/2 cup unsweetened almond milk or water
  • 1/2 teaspoon vanilla extract
    • Topping:
  • 3/4 cup unsweetened shredded coconut
  • 3 tablespoons butter
  • 1/4 cup Swerve Brown
  • 1 tablespoon Bocha Sweet (or xylitol)
  • 1/3 cup whipping cream
  • 1/4 teaspoon xanthan gum
  • Pinch salt
    • Chocolate Drizzle:
  • 1/2 tablespoon coconut oil
  • 1/3 cup dark chocolate chips, sugar-free

Directions

    Donuts:
  1. Preheat oven to 325F and grease a donut pan well
  2. In a large bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt, breaking up any clumps with the back of a fork
  3. Stir in the eggs, coconut oil, almond milk and vanilla extract until well combined and batter is smooth
  4. Fill the wells of the donut pan 2/3 full and bake 12 to 15 minutes, or until set and edges are just golden brown. Remove from oven and let cool 5 minutes in pan, then flip out onto a wire rack to cool completely. Depending on the size of your pan, you will get 12 to 15 donuts and will need to work in batches.
    5. Topping:
  5. In a medium skillet over medium heat, spread shredded coconut and toast, stirring frequently, until golden brown. Remove from heat and let cool.
  6. Meanwhile, in a large saucepan over medium heat, combine butter, Swerve Brown, and BochaSweet. Stir until butter is melted and sweetener is dissolved. Bring to a boil and cook 3 to 5 minutes, watching carefully so it doesn’t burn.
  7. Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xantham gum and whisk well to combine. Add salt and stir.
  8. Add toasted coconut and stir well to combine. Let mixture come to room temperature so it is spreadable and not too goopy. Spread the top of each donut with coconut caramel mixture and let set.
    9. Chocolate Drizzle:
  9. In a heatproof bowl set over a pan of barely simmering water, melt coconut oil and chocolate together until smooth. Drizzle over cooled donuts.

Recipe Courtesy of alldayIdreamaboutfood.com

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keto yellow squash casserole

Keto Yellow Squash Casserole

  • Servings: 10
  • Difficulty: Easy
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Tender squash, gooey cheese and crunchy pork rinds make this a memorable side dish or a hearty main course.


Ingredients

  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 1 bag of original pork rinds (12-16 ounces) pulverized
  • 1 cup shredded Cheddar cheese
  • 2 large eggs beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground pepper to taste
  • 2 tablespoons butter

Directions

  1. Preheat oven to 400 degrees F.
  2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  3. Ina medium bowl, mix together pork rinds and cheese. Stir half of the pork rinds mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch backing dish. Sprinkle with remaining pork rind mixture, and dot with 2 tablespoons butter.
  4. Bake in preheated oven for 25 minutes, or until lightly browned.

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Crack Keto Biscuits

Crack Keto Biscuits

  • Servings: 12 biscuits
  • Difficulty: Easy
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Delicious whether you are doing a keto lifestyle or not. Loaded with cheddar, bacon and ranch. SOOOO Good.


Ingredients

  • 4 ounces cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 (1oz) packet dry Ranch dressing mix
  • 1-1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup copped cooked bacon

Directions

  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
  3. Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
  4. Stir in cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

Recipe Courtesy of PlainChicken

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Pesto-stuffed Grilled Portobellos

  • Servings: 3 servings
  • Difficulty: easy
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Serve as a side or as a main vegetarian meal


Ingredients

  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash Chardonnay wine, or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend

Directions

  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
    4. 4.Brush the olive oil mixture over the top of each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  4. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Recipe Courtesy of All Recipes

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Crunchy chicken salad

Crunchy Chicken Salad

  • Servings: 5
  • Difficulty: easy
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Hearty, fruity and crunchy.


Ingredients

  • 2 cups cooked chicken chunked
  • 1/2 cup celery
  • 1/4 cup green pepper
  • 1/4 onion
  • 1/2 cucumber
  • 1/2 cup grapes
  • 1 apple (small, diced, leave the peel on)
  • 1/4 cup pecans
  • 1/4 cup yogurt, plain

Directions

  1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
  2. Chop the celery into small pieces.
  3. Chop the green pepper into small pieces.
  4. Peel and chop 1/4 of an onion.
  5. Peel and chop half of a cucumber.
  6. Chop the apple into pieces. it’s okay to leave the peel on the apple.
  7. Cut the grapes in half.
  8. Put all ingredients in a large bowl. Stir together.
  9. Serve over a bed of lettuce or put on crackers.

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Keto Cauliflower mac ‘n cheese

Keto Cauliflower Mac 'N Cheese

  • Servings: 4
  • Difficulty: easy
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Ultra cheesy and oh so good that has now become one of my favorites


Ingredients

  • 1 head cauliflower
  • 3 tablespoons salted butter
  • 1 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • pink salt to taste
  • 1 tablespoon corn starch slurry (or 1-2 teaspoons arrowroot powder if you have it)
  • 1-1-1/2 cups shredded sharp cheddar cheese or a mix of gruyere and cheddar

Directions

  1. Break up the cauliflower head into bite-sized florets and set aside.
  2. Add butter to a dutch oven or pot over medium/low heat and cook, stirring every so often until fully browned (4-6 minutes). Add heavy cream, mustard, garlic powder, black pepper, a generous pinch of salt and stir until combined.
  3. Add in the cauliflower bites, stir until evenly coated, cover with lid and simmer until softened but still retain a bite (10-15 minutes). Feel free to add a little extra salt now, keeping in mind you’ll be adding the cheese still.
  4. Make a corn starch slurry (mix the powder with a couple tablespoons of cold water). Add it to the cauliflower mixture and stir until thickened. Add in the cheese, stir until melted and serve right away!
Recipe Courtesy of gnom-gnom.com

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