BREAKFAST: LOW CARB PUFF PANCAKES (click here to print)

Make the Low Carb Puff Pancake

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Low Carb Puff Pancakes

So easy! No flipping this Low Carb Puff Pancake.  Buttery and delicious at just under 3 carbs a pancake.

 Course Breakfast

 Cuisine American

 Prep Time 7 minutes

 Cook Time 15 minutes

 Total Time 22 minutes

 Servings 4 pancakes

 Calories 166 kcal

 Author Laura_Hickman

Ingredients

• 3 large eggs
• 1/2 cup sour cream
• 2 tbsp splenda (or other pourable zero calorie sweetener)
• 1 tsp baking powder
• 1/4 cup almond flour
• 2 tbsp butter

Instructions

1. Heat oven to 425 degrees.

2. ) Dump all ingredients, except butter into a small blender jar and blend on high for a few seconds until all the ingredients are completely incorporated into the batter.

3.) Once oven is heated, put butter in a 9" x 12" cake pan and place with only the butter in oven.

4.) Melt the butter for 3-5 minutes or until the butter is bubbling in the bottom of the pan. Remove from oven.

5.) Pour the batter gently over the hot butter and return to oven.

6.) Bake for 15-17 minutes, until pancake is golden and puffed.

7.) After baking, cut the pancake into 4 and serve.

Recipe Notes

2.8 carbohydrates per serving.

Nutrition Facts Low Carb Puff Pancake:

sourse:  www.bakingoutsidethebox.com

DESSERTS: DONUTS (CLICK HERE TO PRINT)

January 23, 2013

SOUR CREAM DONUTS (LOW CARB/KETO)

Sour Cream Donuts 

2/3 cup coconut flour

1/2 cup erythritol

1/2 tablespoon baking powder contains corn starch (can substitute 2 parts cream of tartar with one  part baking soda)

1/2 teaspoon sea salt with iodine (regular salt works fine too)

1/2-3/4 cup melted butter

1/2 cup sour cream

4 tablespoons heavy cream

3 extra large eggs (if you do not use extra large eggs your batter may get chunky, you must add more liquids to help with this)

1/2 teaspoon vanilla 

Mix dry together, then mix wet ingredients together, mix them all together. (If your batter is a little on the dry side don't be afraid to add some water or more heavy cream, coconut flour can be tricky to bake with at first.) After you have mixed the dry and wet ingredients together you MUST get it in the donut pan/maker immediately. The longer this mixture sits the dryer it will become. You might need to add water to the batter after each batch. The consistency should be like a thick pancake batter.

Coat your donut maker with some coconut oil or butter. Fill each donut hole up. Follow donut maker instructions. Remove and cool.

Dip in lowcarb ganache! Or make a lemon glaze, a vanilla glaze or a erythritol/cinnamon topping. Get creative!

Ganache Recipe

Melt low carb cacoa chocolate and slowly add equal portions heavy cream. Add vanilla and some erythritol (if you are using dark unsweetned chocolate). Dip each donut into the ganache and let cool.

makes 6 donuts; 3 carbs each

DESSERTS: KETO FRUIT PIZZA (click here to print)

Keto Fruit Pizza Cream Cheese Frosting Recipe

• 4 tbs butter (I used Kerrygold butter)
• 2 oz cream cheese
• 3 tbs whipped cream
• 2 tbs swerve sweetener (I used the powdered kind)
• 4 Strawberries
• 7 blueberries

Keto Fruit Pizza Cream Cheese Frosting Recipe Instructions

1. Combine the butter and cream cheese until creamy.  Note:  This may not be easy to do if the ingredients are not at room temperature.  If they are cold, place the cream cheese and butter in a microwave safe bowl and heat it on high for exactly 10 seconds.  This will slightly soften the ingredients to mix them together easier.
2. Add the whipped cream and Swerve sweetener to the batter.  Mix it until it’s fully combined.
3. Slice the Strawberries.
4. Spread the cream cheese frosting mix over the cooled Keto friendly pizza dough.  Place the strawberries and blueberries over the top.
5. Cut the pizza into individual servings and enjoy!

decide to top your dough with something else!

Keto Fruit Pizza Crust Recipe

2 cups shredded mozzarella cheese
3/4 cup almond flour
2 tbs cream cheese
1 egg

Keto Fruit Pizza Crust Recipe Instructions

Heat the shredded mozzarella cheese and cream cheese in the microwave (or over the stove top on low heat until melted) for about 1 minute.
Stir in the almond flour and egg. Mix it until the ingredients form into the dough.
Place the ingredients on a nonstick surface such as a silicone mat or parchment paper.
Place another sheet of parchment paper over the top of the dough and use a rolling pin to roll it out. Note: You will want to roll it out in the shape of your pan. If you have a round pizza pan, you may need to split the dough into two separate parts and roll them into circles. If you have a large rectangular pan, you will roll the dough into a rectangle shape.
After you roll the dough out, take the top piece of parchment paper off, and slide the dough with the bottom parchment paper on to the pan you plan to bake it on.
Bake it at 350 degrees for about 10 minutes or until it’s golden brown.
Let the dough cool.
LIMIT FRUIT TO 1/4 CUP OF STRAWBERRIES/BLUEBERRIES IF YOU ARE CONTROLLED

Nutrition Info

Serving Size: 1 (78 g)
Servings Per Recipe: 12

Amt. Per Serving

% Daily Value

Calories 350.6

Calories from Fat 304

87%

Total Fat 33.9 g

52%

Saturated Fat 14.6 g

72%

Cholesterol 81.4 mg

27%

Sodium 175.7 mg

7%

Total Carbohydrate 6.1 g

2%

Dietary Fiber 2.8 g

11%

Sugars 1.5 g

6%

Protein 8.6 g

17%

MAIN DISH: KETO MEATLOAF

TO ENLARGE, CLICK ON RECIPE

FAT BOMBS: CHEESE AND BACON

TO ENLARGE, CLICK ON RECIPE

MAIN DISH: CHICKEN PAPRIKASH STEW

TO ENLARGE, CLICK ON RECIPE

MAIN DISH: TENDERLOIN WITH CREAMED SPINACH

serves 6; 4 carbs each

BREADS: LOW CARB USING A BREAD MACHINE (click here to print)

1 1/2 Cup. Water 110-115 degrees
2 Eggs, slightly beaten (organic)
2/3 Cup. Ground Golden flax meal
1/2 Cup. Oat Fiber
1 Cup Vital Wheat Gluten
1/4 cup ground Psyllium Husk
2 Tbsp. Soften butter (grass fed)
4 Tbsp. Swerve, Sukrin ( powdered)
1 tsp. Salt
1 Tbsp baking powder
1/2 tsp. Xanthum gum
keep the last two ingredients separate
1 tsp. Honey (raw)
2 Tbsp. yeast
Ok... add the eggs to the bread machine first. add the water and the softened butter.(if eggs are cold soak in warm water for 5 minutes before cracking).
Next add and whisk all the dry ingredients in a separate bowl.
This is very important!!!!!! take another 1/4 cup water and heat to 110 to 115 degrees F. then add honey and stir... add yeast and set aside for 5 minutes. The yeast will form bubbles and a thick looking slime on top. This means your yeast is active. skim the top of the water (slime will be about an inch thick) and add the slime to the bread machine(NOT THE WATER). Immediately add dry ingredients to the bread machine and start. It should start mixing right away. i used the basic bread setting. 3 hours 50 minutes with dark crust selected and 2 pound loaf selected. DO NOT LIFT LID TILL ITS DONE!!!! Enjoy!!!!! i only figured out the carbs but its 104.8 total carbs per loaf. Take away 84 carbs because they are totally insoluble fiber. that leaves 20.8 carbs per loaf. i got a bout 10-12 slices out of a loaf. so around 2 net carbs per slice. 10 total carbs per slice. If you are a total carb counter you can easily get 18-20 thinner slices out of this and bring down the total carbs per slice to 5 or 1 net carb per slice.  Recipe submitted by Tom Saunders

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