spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
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Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9 ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed


  1. Preheat oven to 350F.
  2. Clean mushrooms and remove stems. Finely chop stems.
  3. Cook stems 3 to 5 minutes in a dry pan.
  4. Melt butter in pan over medium heat. Whisk in xantham gum and cook 2 minutes.
  5. Slowly whisk in almond milk.
  6. Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  7. Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  8. Stir in parmesan cheese.
  9. Stir spinach mixture into milk mixture.
  10. Spoon 1/2 tablespoon mixture into mushroom caps.
  11. Bake for 20 minutes or until heated through.

zucchini parmesan crisps

Zucchini Parmesan Crisps

  • Servings: 4 servings
  • Difficulty: Easy
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Another great way to eat Zucchini.


  • cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon avocado oil
  • 1/4 cup freshly grated Parmesan (3/4 ounce)
  • 1/4 cup plain pork rinds crushed
  • 1/8 teaspoon salt
  • Pepper to taste


  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4″ thick rounds. Ina medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, pork rinds, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to to stick, and place in a single layer on the prepared baking sheet.
  3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

classic chocolate cake donuts

Classic Chocolate Cake Donuts

  • Servings: 8
  • Difficulty: Easy
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Low Carb chocolate donuts made with coconut flour and dipped in a sugar-free chocolate glaze.


  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons brewed coffee or water – coffee intensifies the chocolate flavor
  • Glaze
  • 1/4 cup powdered Swerve Sweetener
  • 1 tablespoon cocoa powder
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • 1-1/2 to 2 tablespoon water


  1. Preheat the oven to 325F and grease a donut pan very well
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
  5. Glaze
  6. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  7. Add enough water until the glaze thins out and is a “dippable” consistency, without being too watery.
  8. Dip the top of each donut into the glaze and let set about 30 minutes.

Recipe Courtesy of alldayidreamaboutfood.com

zucchini and goat cheese pinwheels

Zucchini and Goat Cheese Pinwheels

  • Servings: 30 pinwheels
  • Difficulty: Easy
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Such a healthy appetizer, tastes good and looks good too.


  • 4 ounces cream cheese
  • 4 ounces goat cheese
  • 1/2 cup chopped sun-dried tomatoes (packed in oil)
  • 1/2 cup thawed and well-drained frozen chopped spinach
  • 8 fresh basil leaves, chopped
  • 1 clove garlic, minced
  • salt and pepper
  • 2 long zucchini, thinly sliced lengthwise (use a mandolin if you have one)


  1. In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
  2. To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.

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.


  • 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


  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:
  6. In a medium skillet over medium heat, spread shredded coconut and toast, stirring frequently, until golden brown. Remove from heat and let cool.
  7. 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.
  8. Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xantham gum and whisk well to combine. Add salt and stir.
  9. 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.
  10. Chocolate Drizzle:
  11. 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

Stuffed mushrooms in minutes

Stuffed Mushrooms in Minutes

  • Servings: 8
  • Difficulty: easy
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Toss-together terrific stuffed mushrooms.


  • 8 mushroom caps
  • 2 slices cooked bacon, crumbled
  • 3 tablespoons feta cheese


  1. Mix bacon and cheese
  2. Fill mushroom caps.
  3. Bake at 350F for 10 minutes.