BREAKFAST: KETO CINNABONS (click here to print)

Ingredients:

Dough 

2 cups mozzarella

3 oz cream cheese

1 egg

¼ cup coconut flour

¼ cup almond flour

¼ cup Swerve

¼ tsp salt

1 tsp cinnamon

2 tsp baking powder

¼ cup Walden Farms maple syrup

2 tsp vanilla

2/3 cup egg white protein powder

Filling
1/3 cup Swerve

1 tsp cinnamon

2 tbsp butter

Glaze

2/3 cup powdered Swerve

2 tbsp unsweetened cashew milk (I used almond milk)

½ tsp vanilla

Instructions:

1) Put 2 cups mozzarella cheese in a large microwavable bowl. Top with 3 oz cream cheese broken up into chunks spread across the cheese. 

2) Microwave for 45 seconds. Stir well. Put back in microwave until mixture is fully melted.

3) Add in the egg, coconut flour, almond flour, Swerve, salt, cinnamon and baking powder. This mixture will be extremely dry and hard to stir.

4) Add in the 1/4 cup Walden Farms maple syrup and vanilla. The syrup should "loosen" up the mix a bit, but if you're still having trouble mixing, heat it up for 15-30 seconds and then continue mixing.

5) Finally, add the egg white protein powder and mix gently into the dough. (It's okay if it's still slightly visible on the outside of the dough, as this helps avoid the stickiness when you roll it out.)

6) Spray wax paper with coconut oil spray, and put the block of dough on it. Spray the top of the dough block with coconut oil spray and put a sheet of wax paper on top of it.

7) Roll out the dough until thin (about 1/4 in). Remove top sheet of wax paper.

8) Mix the 1/3 cup Swerve and 1 tsp cinnamon in a small bowl.

9) Melt the 2 tbsp butter in the microwave in a separate small dish, and spread it liberally on the top of the dough using a pastry brush.

10) Sprinkle the Swerve-cinnamon mixture on top of the butter.

11) Roll the dough until you have a large log of dough. Cut rolls of dough roughly every inch, depending on how large of cinnamon rolls you want. (Mine was about 13" long and therefore made 13 rolls.)

12) Spray a 9" circular pan with coconut oil spray and place rolls in the pan with swirl side up. Leave a little space between them to give them space to bake.

13) At this point, if it's nighttime, you can leave the cinnamon rolls in the fridge overnight covered in plastic wrap to bake fresh in the morning, or, if you want them now, proceed directly to the next step.

14) Pre-heat oven to 350 degrees. Bake for about 32-38 minutes or until golden brown.

15) Meanwhile, make the icing by mixing the powdered Swerve with the unsweetened cashew milk and vanilla.

16) When the cinnamon rolls come out of the oven, ice immediately, and enjoy!

3 g. carbs; 12 servings

SOURCE: caroline'sketokitchen.blogspot.com

MAIN DISH: LOW CARB CHICKEN CASSEROLE RECIPES

Low Carb Chicken Casserole Recipes

Chicken Spaghetti Squash Casserole at Low Carb Yum

Chicken Cordon Bleu at Peace Love and Low Carb

Chicken Enchilada Casserole at Maria Mind Body Health

Chicken Parmesan Casserole at I Breathe I’m Hungry

Chicken Florentine Casserole at Low Carb Yum

Cheddar Chicken and Broccoli Casserole at Tasteaholics

Chicken Enchilada Cauliflower at Sugar Free Mom

Chicken Green Bean Casserole at Low Carb Yum

Alice Springs Chicken Casserole at Kalyn’s Kitchen

Chicken Divan Casserole at Low Carb Yum

Cauliflower Chicken Casserole at Drop the Sugar

Creamy Buffalo Chicken Zucchini Noodle Bake at Beauty and the Foodie

Cheesy Chicken Keto Casserole at Keto Diet App

Chicken Broccoli Casserole at Low Carb Yum

Spicy Chicken Spinach Casserole at Linda’s Low Carb Menu

Mediterranean Chicken Bake at All Day I Dream About Food

Broccoli Chicken Tetrazzini at Low Carb Yum

Chicken Broccoli Casserole at Low Carb Family

source: lowcarbyum.com

HAPPY MOTHER'S DAY

HAPPY MOTHER'S DAY TO ALL THE MOMS AND GRANDMAS ...ENJOY YOUR DAY

HOLIDAYS: 60 LOW CARB MOTHER'S DAY RECIPES

Beverages

Cherry Vanilla Iced Tea– Low Carb So Simple

Lemon Thyme Iced Tea– Sugar-Free Mom

Raspberry Lassi– Low Carb So Simple

Pina Colada Smoothie– Sugar-Free Mom

Sugar-Free Lemonade– Sugar-Free Mom

Copycat Starbuck’s Cool Lime Refresher– Sugar-Free Mom

Eggs & Appetizers

Smoked Salmon Deviled Eggs– Maria Body Mind Health

Stuffed Baked Tomatoes– All Day I Dream About Food

Avocado Deviled Eggs– Sugar-Free Mom

Spicy Sausage Stuffed Mushrooms– Sugar-Free Mom

Boiled Eggs with Cheese Soldiers– Ditch the Carbs

Baked Zucchini Egg Nests– Sugar-Free Mom

Eggplant Benedict– All Day I Dream About Food

Pepperoni Pizza Egg Muffins– Sugar-Free Mom

Breads, Muffins & Cakes

Spinach Feta Quiche Muffins– Low Carb Maven

Mini Low Carb Shepherd’s Pot Pies– Sugar-Free Mom

Broccoli Cheese Breakfast Muffins– Healthy Starts in the Kitchen

Cheddar Sausage Stuffed Bagels– Sugar-Free Mom

Hot Ham and Cheese Roll Ups– Peace Love and Low Carb

Grain Free Apple Crumb Muffins– Sugar-Free Mom

Cinnamon Bites– Low Carb So Simple

Cream Cheese Stuffed Bagel Bites– Sugar-Free Mom

Mini Peanut Butter Chocolate Chip Muffins– Low Carb Yum

Everything Bagels– Sugar-Free Mom

Raspberry Almond Coffee Cake– All Day I Dream About Food

Quiche & Casseroles

Monte Cristo Breakfast Casserole– I Breathe I’m Hungry

Bacon Brie Frittata– All Day I Dream About Food

Pepperoni Pizza Frittata– Keto Diet App

Chicken Sausage Kale Mozzarella Bake– Kalyn’s Kitchen

Quiche Lorraine– Keto Diet App

Brussels Sprouts Sweet Potato Hash– Peace Love and Low Carb

Ham Arugula Gouda Quiche– Low Carb Maven

Egg Free Sausage & Peppers Bake– Kalyn’s Kitchen

Asparagus Bacon Feta Crustless Quiche– Lauren Kelly Nutrition

Bacon Cheeseburger Crustless Quiche– Cupcakes and Kale Chips

Eggs Benedict Casserole– Peace, Low and Low Carb

Cheesy Italian Sausage Quiche– Sugar-Free Mom

Shakshuka Israeli Breakfast– Low Carb Yum

Slow Cooker Cauliflower Hashbrowns– Cupcakes and Kale Chips

Salads

Shrimp Avocado Ceviche– Low Carb So Simple

Antipasto Cauliflower Rice Salad– Sugar-Free Mom

Asparagus Cobb Salad– Maria Body Mind Health

Mason Jar Antipasto Kale Salad– Sugar-Free Mom

Strawberry Poppy Seed Salad in Gouda Bowls– Food Done Light

Mini Caprese Salad– Peace Love and Low Carb

Peperoncini Chopped Salad– Kalyn’s Kitchen

Cucumber Noodle Lemon Gremolata– Sugar-Free Mom

Desserts

Lemon Bars– Low Carb Maven

Peach Panna Cotta– Low Carb So Simple

Lemon Cream Pie– Sugar-Free Mom

Chocolate Peanut Butter Fudge– Low Carb Yum

Mini Strawberry Swirl Cheesecakes– I Breather I’m Hungry

Tres Leches Cake– Sugar-Free Mom

Berry Pavlova– KetoDietApp

Lemon Crepes with Raspberry Cream Cheese Filling– All Day I Dream About Food

Blueberry Cobbler– I Breathe I’m Hungry

Cookies and Cream Cheesecake– Low Carb Yum

Chocolate Chip Pudding Cups– All Day I Dream About Food

Chocolate Tiramisu Cake Roll– Sugar-Free Mom

source:sugarfreemom.com

DESSERTS: CINNAMON CREAM CHEESE SQUARES (click here to print)

Cinnamon Cream Cheese Squares

by Leeann Mullen Teagno

Cut the Wheat, Ditch the Sugar

Pin It!!

Ingredients

Crust

• 2 C almond flour
• 2 T coconut flour
• 3 T sweetener Splenda or Stevia
• 6 T butter, slightly softened
• 6 egg whites, whipped until stiff (about 5 minutes)
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. xanthan gum

Filling

• 12 oz. cream cheese (1 ½ bricks), at room temperature
• 3/4 C sweetener (I used Swerve)
• 2 tsp. vanilla extract

Topping

• 1 tsp. ground cinnamon and 1/3 C sweetener (splenda or stevia) mixed together
• 3 T melted butter

Directions

1. Preheat oven to 375 degrees and grease an 8x8 or 9x9 square cake pan.
2. In a large bowl, whisk together crust ingredients almond flour, coconut flour, sweetener, salt, baking powder and xanthan gum until evenly mixed.
3. Cut in butter by adding it in small chunks and using a pastry cutter to make a fine, crumbly meal out of it. There will be small chunks of butter remaining, but no large chunks should be visible.
4. Fold in egg whites by hand. You will lose much of the volume from the egg whites, but fold slowly and carefully. The resulting batter should be evenly mixed and somewhat fluffy in texture.
5. Place half the crust dough into the center of the greased baking dish and use a spatula to carefully and evenly distribute it throughout the bottom of the dish.
6. Par-bake the bottom crust for 10 minutes or until it begins to slightly firm up. While you wait, prepare your filling.
7. To prepare the filling, combine room temperature cream cheese with sweetener and vanilla extract. Stir or whisk well until it is all combined and smooth.
8. Remove the par-baked crust from the oven and allow to cool for about five minutes.
9. Spread the cream cheese mixture evenly over the top of the par-baked crust.
10. Carefully spread the remaining crust mixture over the top of the cream cheese layer. To avoid mixing the cream cheese in with the top crust layer, I recommend applying the top crust in small dollops all over and then smoothing them together as opposed to doing one large dollop in the middle of the dish. This will prevent the cheese from mixing into the top crust.
11. Smooth the top crust and sprinkle it evenly with all of the cinnamon and sweetener mixture.
12. Carefully pour the melted butter over the top, taking care to drizzle it all over so that it doesn’t all settle in one place.
13. Bake the dish on the middle rack for 30-40 minutes or until the top is deep golden brown and caramelized and firm to the touch.
14. Allow to cool for at least 20 minutes before slicing, or let sit over night. The squares are delicious warm or at room temperature.
15. Slice into 12 squares and enjoy.

Nutritional Information

Squares contain 3g net carbs per serving (1/12th of recipe).

APPETIZERS: 33 LOW CARB APPETIZERS

33 Low Carb Appetizers for Parties and Holidays

Dill Ranch Dip at Low Carb Yum

Cauliflower Poppers at Low Carb So Simple

Spicy Bacon Wrapped Meatballs at All Day I Dream About Food

Bacon Braunshweiger Pistachio Truffles at I Breathe I’m Hungry

Warm Spinach Cheese Dip at Low Carb Yum

Jicama Crostini at Maria Mind Body Health

Cheesy Spicy Sausage Stuffed Mushrooms at Sugar Free Mom

Basic Deviled Eggs at Low Carb Yum

Revolutionary Rolls at Fluffy Chix Cook

Baked Cream Cheese Crab Dip at Low Carb Yum

Bacon Spinach Feta Stuffed Mushrooms at I Breathe I’m Hungry

Salami and Cream Cheese Roll-ups at Pix Fiz

Cheesy Spinach Crackers at Keto Diet App

Eggplant Tomato Rounds at Low Carb Yum

Chorizo Cheddar Jalapeno Poppers at All Day I Dream About Food

Savory Cannoli at Maria Mind Body Health

Coconut Flour Zucchini Fritters at Low Carb Yum

Crab Stuffed Mushrooms with Bacon at Peace Love and Low Carb

Parmesan Garlic Bread Sticks at Low Carb Yum

Pepperoni Pizza Bites at Ditch the Carbs

Deviled Eggs at Maria Mind Body Health

Smoked Salmon Cucumber Rolls at All Day I Dream About Food

Garlic Parmesan Flax Seed Crackers at Low Carb Yum

Bacon Wrapped Brussels Sprouts at Fit Foodie Finds

Antipasto Kebabs at Peace Love and Low Carb

Perfect Marinara Sauce at Low Carb Yum

Bacon Wrapped Asian Chicken Wings at I Breathe I’m Hung

Gluten Free Meatballs at Low Carb Yum

Baked Brie with Cranberries and Cinnamon at All Day I Dream About Food

Roasted Green Bean Fries at Bubbly Nature Creations

Ham and Dill Pickles at Kalyn’s Kitchen

Pizza Skewers at The Lemon Bowl

Bacon Smoked Gouda Cheese Ball at Mirlandra’s Kitchen

source: lowcarbyum.com

SLOW COOKER: SHRIMP GUMBO WITH CAULIFLOWER RICE (click here to print)

Slow Cooker Shrimp Gumbo With Cauliflower Rice


... Counts Per Serving: 3 Protein, 1 Carb

The spicy sauce in this slow-cooked Creole-style gumbo gets deep flavor from leeks, bell peppers, okra, herbs and a Creole or Cajun spice mix. You just have to add the shrimp during the last half hour so it doesn’t overcook, then ladle it over a bowl of cauliflower rice.



Servings Prep Time
4 20 minutes
Cook Time
3.5 - 7.5 hours

Ingredients
Shrimp Gumbo:
◾1 tbsp extra-virgin olive oil
◾½ cup leeks thinly sliced
◾½ cup green bell pepper diced
◾½ cup celery thinly sliced
◾2 cloves garlic minced
◾2 tsp Creole spice
◾1 cup tomatoes chopped and drained
◾2 cups low-sodium chicken broth
◾1 cup okra halved
◾1 bay leaf
◾½ tsp kosher salt (unless the broth is salty)
◾12 oz. shrimp large peeled and deveined
◾¼ cup parsley chopped
Cauliflower Rice:
◾1 tbsp extra-virgin olive oil
◾1 clove garlic minced
◾2 cups cauliflower grated (grated on the large holes of a cheese grater)
◾ salt and pepper to taste
Servings:  4


Instructions
Shrimp Gumbo:
1. In a large skillet, heat the oil over medium heat. Add the leeks, bell pepper, celery, garlic, and Creole spice. Sauté, stirring often, for 2-3 minutes or until softened. Add the tomatoes and broth and bring to a boil, scraping the bottom of the pan.
2. Pour the contents of the pan into a 4 1/2 quart slow cooker and add the okra, bay leaf, and salt. Cover and cook on high for 3-4 hours or on low for 6 to 7 hours, or until the sauce has deep flavor.
3. Stir in the shrimp and parsley, pushing the shrimp down to submerge into the sauce, and cook on high for 30 minutes, or until the shrimp is firm and fully pink.
Cauliflower Rice:
1. Heat the oil in a large skillet. Add the garlic and sauté 30 seconds, or until it smells fragrant. Add the cauliflower and salt and pepper and cook, stirring frequently, for 4-5 minutes or until cooked through. Adjust seasoning with more salt and pepper.
2. Serve the  cauliflower rice in bowls and ladle the gumbo on top.

jumpstartmd.com

DESSERTS: 45 LOW CARB PIES

Coconut Flour Pie Crust – Sugar Free Mom
Low Carb Walnut Pie Crust – Low Carb Maven
Low Carb Nut Free Grain Free Chocolate Pie Crust – Sugar Free Mom
Multipurpose Keto Pie Crust – Keto Diet App
Peanut Flour Pie Crust – Low Carb Maven

Sweet Keto Pie Crust – Keto Diet App

Low Carb Cream Pies

Banana Cream Pie – Maria Mind Body Health
Chocolate Cream Pie – Sugar Free Mom
Low Carb Banana Cream Pie – Low Carb Maven
Low Carb Lemon Curd Pie – Low Carb Maven
Low Carb Strawberry Cream Pie – Low Carb Maven
Low Carb Peanut Butter Pie – Low Carb Maven
Sugar Free Coconut Cream Pie – Low Carb Yum
Sugar-free Grasshopper Mousse Pie – Sugar Free Mom
Sugar-free Lemon Cream Pie – Sugar Free Mom

Low Carb Meringue Pies

Lemon Meringue Pie – Ditch The Carbs
Lemon Meringue Pie – All Day I Dream About Food
Low Carb Raspberry Meringue Pie – Keto Diet App
Strawberry Rhubarb Meringue Pie Bars – I Breathe I’m Hungry l

Low Carb Layered Desserts

Coconut Cream Layered Dream – Low Carb Maven
Low Carb Chocolate Lasagna – Low Carb Maven
Low Carb Peanut Butter Layered Dream – Low Carb Maven
No Bake Banana Split Cake Cheesecake – Low Carb Yum

Low Carb Fruit Pies

Chyote Squash Mock Apple Pie – Low Carb Yum
Strawberry Hand Pies – All Day I Dream About Food
Low Carb Banoffe Pie – Low Carb So Simple

Low Carb Cheesecake Pies

Nana’s Cheese Pie – Low Carb Maven
No bake Blueberry Cheesecake Pie – All Day I Dream About Food
Sweet Ricotta Cheese Pie – Low Carb Yum

Low Carb Key Lime Pies

Coconut Key Lime Pie – The Nourished Caveman
Sugar Free Key Lime Pie – Maria Mind Body Health

Low Carb Chocolate Pies

Brownie Truffle Pie – All Day I Dream About Food
Chocolate Coconut Mounds Pie – Sugar Free Mom
Dark Chocolate Mousse Pie – Low Carb Yum
French Silk Pie – Maria Mind Body Health
Low Carb French Silk Pie – Low Carb Maven
Low Carb Grasshopper Pie – I Breathe I’m Hungry


                                           source: www.lowcarbmaven.com

TIPS: 9 WAYS TO COOK RICE DISHES USING CAULIFLOWER

https://www.homemadebyyou.co.uk/articles/cooking/9-ways-to-make-your-favourite-rice-dishes-from-cauliflower?med=soc&src=Facebook&eid=27.04.16&cmp=QualityInvestment

BREADS: ZUCCHINI TORTILLAS (click here to print)

Ingredients

• 1 pound (450 g) zucchini (or Summer squash or both)
• 1 teaspoon (5 g) salt
• 2 large eggs
• 1½ ounce onion (40 grams) or two medium scallions, minced
• 1½ teaspoon (7.5 ml) lemon pepper
• ½ teaspoon (2.5 ml) baking powder
• ½ cup (45 grams) almond flour
• ¼ cup (15 grams or 60 ml) oat fiber 500 (or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour
• ½ cup (50 grams) finely grated Parmesan cheese

1. Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
2. Preheat the oven to 375 and position the racks to the lower and upper third of the oven. Line two baking sheets with parchment paper.
3. Add the eggs and onion or scallion to the zucchini and mix together. In a small bowl, add the dry ingredients and stir together. Add the dry to the wet and stir to incorporate. The batter should be thick but not stiff. Water will be released from the zucchini as the batter sits, just mix it in before measuring and baking.
4. Stir the zucchini mixture one more time and dip a ¼ cup measuring cup (60 liters?) into the batter, level off. Place three mounds onto the baking sheet and spread them into a thin, flat circle. Elaine suggests using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more or until the zucchini tortillas are cooked to your liking.
5. Let the zucchini tortillas cool a bit before removing with a spatula to a cooling rack to cool.

for nutritional info, click here

lowcarbmaven.com