Tag: low carb

keto Cranberry cosmopolitan

keto Cranberry Cosmopolitan

  • Servings: 1
  • Difficulty: easy
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Unsweetened cranberry juice gives this tangy-sweet tipple its signature pretty-in-pink color and bright flavor for a fraction of the carbs and calories of the standard cocktail.


Directions

In an ice-filled shaker, mix 1 1/2 ounce vodka, 2 tablespoons water, 1 tablespoon each lime juice and sugar substitute, 2 teaspoon unsweetened cranberry juice and 2 drops orange extract. Shake well; strain into a glass.

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parmesan-sage crusted pork chops

Parmesan-sage Crusted Pork Chops

  • Servings: 4
  • Difficulty: easy
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Our simple 3-ingredient cheesy crust transforms budget-friendly pork chops to create this restaurant-worthy star of a mouthwatering Southern feast.


Ingredients

  • 1/3 cup super-fine almond flour
  • 1/3 cup grated Parmesan cheese
  • teaspoon dried sage
  • 4 bone-in pork loin rib chops, about 3/4″ thick
  • 2 eggs, beaten

Directions

  1. Heat oven to 400F in shallow bowl, stir together almond flour, Parmesan cheese and sage. Season both sides of chops with salt and pepper. Dip pork chops into egg, then coat all sides with cheese mixture.
  2. Coat ovenproof skillet with cooking spray; heat over medium-high heat. Add chops; sear 3 minutes per side or until well-browned. Transfer skillet to oven. Bake 10 minutes or until thickest part of meat registers 145F.

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sex in a pan dessert (sugar-free, low carb, gluten-free)

Sex In A Pan Dessert - Sugar-free, Low Carb and Gluten-free

  • Servings: 16
  • Difficulty: medium
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If you're looking for delicious keto desserts that everyone else will love too, this is for you.


Ingredients

    Pecan Crust
  • 1 1/2 cup Blanched almond flour
  • 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  • 2 tablespoons Powdered erythritol
  • 1/3 cup Butter (measured solid, then melted)
    • Cream Cheese Layer
  • 1/4 cup heavy cream
  • 1/4 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese softened
    • Chocolate Layer
  • 1/3 cup Cocoa Powder
  • 1 1/2 cup heavy cream
  • 1/3 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
    • Whipped Cream Layer
  • 1 1/2 cup heavy cream
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 1 ounce sugar-free dark chocolate (shaved using a peeler, grater, or shaver)

Directions

    Crust
  1. Preheat the oven to 350F. Line a 9×9″ baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
    4. Cream Cheese Layer
  4. While the crust is baking, make the cream cheese layer. use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
    6. Chocolate Layer
  6. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  7. Spread the chocolate whipped cream over the cream cheese layer.
    8. Whipped Cream Layer
  8. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  9. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  10. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Recipe Courtesy of wholesomeyum.com

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low carb crab florentine bake

Low Carb Crab Florentine Bake

  • Servings: 4
  • Difficulty: easy
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This crab Florentine bake is low in carbs but high in comfort!


Ingredients

  • 10 ounce box of frozen spinach
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1/2 teaspoon minced garlic
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 2 tablespoons white wine
  • 2 tablespoons shredded Parmesan
  • 8 ounce crab meat
  • salt and pepper

Directions

  1. Preheat the oven to 350F.
  2. Cook the spinach according to box instructions. Drain thoroughly, then spread over the base of a small baking dish.
  3. Melt the butter in a saucepan, then add garlic and flour. Cook for the 1-2 minutes over medium heat.
  4. Add the cream, water and wince, and cook until thickened, stirring regularly.
  5. Add the Parmesan and crab, stir well and check for seasoning. Pour the mixture over the top of the spinach.
  6. Bake for 25 minutes or until cooked through and bubbly.

Recipe Courtesy of stepawayfromthecarbs.

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cheesy chicken marsala

Cheesy Chicken Marsala

  • Servings: 4
  • Difficulty: easy
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Our tender three-cheese chicken dish in a rich mushroom marsala sauce is unbelievably easy -- and faster than going out to dinner.


Ingredients

  • 4 boneless skinless chicken breast halves, about 1-1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded mozzarella cheese about 1 oz.
  • 1/4 cup shredded provolone cheese about 1 oz.
  • 1/4 cup shredded Asiago cheese, about 1 oz.
  • 3 tablespoons chopped, drained, oil-packed sun dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon oil – I use avocado oil
  • 1 package baby portobello mushrooms sliced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup dry marsala wine
  • 1 tablespoon all corn starch (or flour if not keto)
  • 2 tablespoons butter

Directions

  1. Preheat oven to 375F. Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet or heavy can covered with foil pound each piece to 3/4″ thickness.
  2. Sprinkle Chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. Turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of cheese mixtures, return to oven until cheese is melted and chicken is no longer pink in center, about 5 minutes. Transfer to platter.
  3. While chicken is cooking make sauce: In large nonstick skillet heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes. whisk together broth, wine and starch (flour); pour into skillet. Bring to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired.
  4. Serve with Mashed Cauliflower and green beans.

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