keto fudge crumb bars

Keto Fudge Crumb Bars

  • Servings: 16 bars
  • Difficulty: easy
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Low carb and grain-free, these chocolate fudge crumb bars are the healthy answer to Starbucks' oatmeal fudge bars.


Ingredients

    Crust:
  • 2 cups almond flour
  • 1/2 cup Swerve sweetener
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • Filling:
  • 3/4 cup whipping cream
  • 1/3 cup powdered Swerve sweetener
  • 3 ounces unsweetened chocolate finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum

Directions

  1. Preheat oven to 325F and grease an 8×8″ metal baking pan
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.
  3. Press 2/3 of the mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).
  4. In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.
  5. Whisk filling until smooth, then add the vanilla. Sprinkle with xanthan gum and whisk to combine. Pour the filling over the crust and spread to the edges.
  6. Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until topping is golden brown. Remove and let cool completely.

Recipe Courtesy of alldayIdreamaboutfood.com

slow cooker chicken buffalo dip

Slow-cooker Chicken Buffalo Dip

  • Servings: 12
  • Difficulty: easy
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Scrumptious party food and easy to make!


Ingredients

  • 16 ounces cream cheese cut into small pieces
  • 2 cups shredded white meat chicken
  • 2 cups shredded Cheddar cheese
  • 1 cup buttermilk
  • 1/3 cup hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon xanthum gum
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup parsley leaves, chopped
  • 1/4 cup crumbled blue cheese (optional)
  • Celery and carrot sticks for serving

Directions

  1. Put the cream cheese, chicken, cheddar cheese, buttermilk, hot sauce, xanthum gum, worcestershire sauce, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
  2. Cover and cook on high for 2 hours; the mixture should be bubbling and the cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.

easy keto peanut butter mousse

Easy Keto Peanut Butter Mousse

  • Servings: 4
  • Difficulty: easy
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You're going to love this creamy, easy keto peanut butter mousse!


Ingredients

  • 3/4 cup heavy cream
  • 1/4 cup peanut butter (no sugar added)
  • 1/4 cup powdered Swerve
  • 1/2 cup Mascarpone cheese (room temperature)
  • Sugar free chocolate sauce (optional)

Directions

  1. In a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes. Remove 1/4 of the whipped cream and set aside to use later!
  2. In a small bowl, stir together peanut butter and mascarpone cheese, until creamy. Stir in powdered Swerve, until well blended.
  3. Add the peanut butter mixture to the whipped cream, and gently fold, being careful not to break down the whipped cream too much.
  4. Scoop the peanut butter mousse into serving dishes and top with chocolate sauce (optional) and a dollop of the reserved whipped cream.

Recipe Courtesy of WholesomeYum.com

Strawberry gluten free and keto pop tarts

Strawberry Gluten Free & Keto Pop Tarts

  • Servings: 8 small pop tarts
  • Difficulty: easy
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Sooooo Good!


Ingredients

    For the strawberry filling
  • 1-1/2 cup strawberries fresh or frozen
  • 1/2 cup raspberries or more strawberries
  • 1-4 teaspoons erythritol xylitol or swerve to taste
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablesppons chia seeds or more as needed
  • For the pie crust
  • 1 batch best pie crust ever – see link below recipe with 1 teaspoon orange zest
  • 1 egg lightly beaten for egg wash
  • For the cheesecake glaze
  • 1/4 cup cream cheese softened
  • 2 tablespoons unsalted grass-fed butter
  • 2-4 tablespoons powdered erythritol xylitol or swerve to taste
  • 3/4 teaspoon vanilla extract
  • pinch kosher salt
  • heavy cream or almond milk as needed

Directions

    For the srawberry chia jam
  1. Cook your strawberries and raspberries in a saucepan over medium heat until they begin to break down, about 5 minutes.
  2. Stir in the lemon juice and sweetener of choice (to taste). Mash it down or leave it chunky. Cook for 5 more minutes, remove from heat and stir in the chia seeds. Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.
  3. Allow to cool to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
  4. For the pie crust
  5. See link below
  6. Make a batch of our super flakey pie crist and chill while the strawberry jam is setting. I also highly suggest you add a teaspoon of orange zest to the crust.
  7. To assemble the pop tarts
  8. Preheat oven to 400F. Line a baking tray with a mat or parchment paper.
  9. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into desired size (I suggest making 8 pop tarts, as they’re very filling.)
  10. Brush edges with egg wash and spoon a couple tablespoons of the chilled chia jam. Press edges together and press down with a fork. If there are any cracks, simply pinch the dough together. As with regular pie crust, try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.
  11. Place pop tarts in prepared tray, cut a few slits on the top with a sharp knife, freeze for 15 minutes, brush with egg wash and bake for 20-30 minutes, until golden all over. Baking time can vary a lot from oven to oven so be sure to check in on them at minute 10. Allow to cool for 10 minutes before serving.
  12. Make the glaze while the pop tarts are cooking by creaming together with your mixer the cream cheese, butter and powdered sweetener until light and fluffy. Add in the vanilla extract, salt, and adjust texture to taste with a teaspoon of milk at a time. keep in mind that unless you add a lot of sweetener, your glaze won’t set completely.
  13. Store them unglazed in an airtight container, at room temperature for 2-3 days. Alternatively you can freeze them unbaked or baked for about a month.
Recipe Courtesy of gnom-gnom.com

Recipe for the best pie crust

low carb keto lemon meringue pie

Low Carb Keto Lemon Meringue Pie

  • Servings: 12
  • Difficulty: easy
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Light and bright sugar-free dessert, with 3g net carbs!


Ingredients

    Flakiest keto Pie Crust
  • See recipe link below
  • Lemon Filling
  • 1 cup water
  • 1 cup Powdered Swerve
  • 1 tablespoon lemon zest or zest from one lemon
  • 1/3 cup lemon juice
  • 4 large egg yolks
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons butter
  • Meringue
  • 4 large egg whites (room temperature)
  • 1/4 teaspoon cream of tarter
  • 1/2 cup powdered Swerve

Directions

  1. Make pie crust at link below recipe.
  2. Preheat oven to 350 F. Separate egg yolks and egg whites into two separate bowls.
  3. Sugar-Free Lemon Filling
  4. In a medium saucepan, combine water, powdered Swerve, and lemon zest, and bring to a boil over medium heat. Remove from heat and let cool slightly.
  5. Whisk in egg yolks and return saucepan to medium heat.
  6. Simmer for 3-5 minutes, until filling starts to thicken. Remove from heat.
  7. Add 1 teaspoon of butter at a time, waiting until melted before adding more. Whisk in lemon juice and xanthan gum until dissolved, and pour into pie crust.
  8. Keto Meringue
  9. Beat egg whites and cream of tarter using a hand or stand mixer, until stiff peaks form. Slowly fold in powdered Swerve until well mixed.
  10. Add the meringue to the top of the pie in small dollops. Smooth over the top, making swirls with the back of a spoon.
  11. Bake for 20-25 minutes, until meringue is golden brown.
  12. Allow pie to cool for 20 minutes then refrigerate for 4 hours before serving.

Flakiest Keto Pie Crust

vacation time

I just got done taking some much needed vacation time with my daughter and grand daughter at Tybee Island, GA. We had perfect weather.

Vacation never seems to last long enough. One of the main things though is to make sure you enjoy every moment. We celebrated each day with bike rides and beach time, good food and, of course, Leopold’s famous ice cream.

Covid has definitely brought about different ways for us to vacation together. It seems that we are happier doing the simple things in life. We took bike rides around the neighborhood and Ms. Catherine is getting so good. When they were here in March, she couldn’t even ride without training wheels and now she doesn’t need any help at all.

Her mom and I both love the outdoors so I loved this vacation. We did eat out a couple of times at places that had out door seating – North Beach Grill and the Crab Shack. Yummy on both counts.

We did a little shopping at Tanger outlet and wore masks. Life is definitely different than it was before Covid 19.

Food is one thing that we all love. My kids don’t do keto so we compromised and I did some of their food and they did some of mine – like Keto Cauliflower Mac and Cheese. Oh my it is so good. We like the Buffalo Chicken Dip from Publix and I just ate mine with celery instead of crackers or pretzels.

Don’t get me wrong, I cheated – had some watermelon and honey dew melon since those are two of Catherines’ favorites. But it was vacation and I’m not worried about what I ate. We exercised each day and wore ourselves out playing in the ocean and riding bikes. Life is too short to stress out about food for a week.

My suggestion to you is play things by ear, enjoy the outdoors and don’t stress about a vacation. Enjoy life to the fullest each day. Be grateful for your loved ones and your friends and all you have in life. Vacation doesn’t have to be a hotel away from home, it can be a staycation. Fortunately I live fairly close to the beach so our staycation was wonderful.

I am so thankful that travel restrictions were lifted so my girls could come see me. Have a blessed week.