Tag: low carb

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.


Ingredients

  • 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)

Directions

  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.

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low carb chili dog casserole

Do you love chili dogs? Then you’ll love this casserole and it’s Low Carb!

Low Carb Chili Dog Casserole

  • Servings: 10
  • Difficulty: Easy
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This recipe is wondeful for outdoor cookouts, and it can be made ahead of time. Young and old alike will love it!


Ingredients

  • 2 (15 ounce) cans chili with beans (or for lower carb – get it without beans)
  • 1 (16 ounce) package beef frankfurters
  • 10 (8″) low carb tortillas
  • 1 (8 ounce) package Cheddar cheese shredded

Directions

  1. Preheat oven to 425 degrees F
  2. Spread 1 can of chili in the bottom of a 9×13 baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili ‘bed’. Top with remaining can of chili and sprinkle with cheese.
  3. Cover baking dish with aluminum foil, and bake for 30 minutes.

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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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Cuban-inspired slow cooker chicken

Cuban-Inspired Slow Cooker Chicken

  • Servings: 4
  • Difficulty: easy
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A refreshing and effortless slow cooker recipe for Cuban Chicken that has lots of Cuban flavor


Ingredients

  • 1 large onion, chopped
  • 3 skinless, boneless chicken breast halves, or more to taste
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes
  • 2 cups chicken broth
  • 1 cup sour orange juice (if you can’t find sour orange juice – use 3/4 cup orange juice and 1/4 cup lime juice)
  • 3/4 cup dry white wine
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
    • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground thyme
  • cooked rice or cauliflower rice

Directions

  1. Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
  2. Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper and thyme; pour into the slow cooker.
  3. Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165F.
  4. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  5. Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

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