DESSERTS: MAYONNAISE CUP CAKES (click here to print)

Recipe by Kathryn
Low Carb Chocolate Mayonnaise Cake
(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup mayonnaise (Primal Kitchen made with Olive Oil)
1 1/3 cups water

Directions:

1
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.

2
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans. Makes 20 cupcakes, (use liners)

4
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost.... With low carb cream cheese frosting...

20 cupcakes...Per cupcake =

Unfrosted....

Carbs...3 g.

Fiber...2 g.

Net Carbs...1g.

Fat...10 g.

Protein...2 g.

Keto Frosting:

Keto Cream Cheese Frosting – Low Carb

★★★★★

5 from 1 reviews

THIS KETO CREAM CHEESE FROSTING IS PERFECT ON LOW CARB CAKES, BUT ALSO MAKES GREAT FAT BOMBS, CREPE FILLING, OR EVEN TRUFFLES!

• Author: Mellissa Sevigny
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups
• Category: Keto Desserts
• Cuisine: American

INGREDIENTS

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)

INSTRUCTIONS

1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.

Nutrition

• Serving Size: 2 Tbsp
• Calories: 100
• Fat: 11g
• Carbohydrates: 0g
• Protein: 1g

MAIN DISH: CABBAGE LASAGNA (click here to print)

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Cabbage Lasagna - Low Carb and Gluten Free

A crowd pleasing low carb lasagna recipe that can be made ahead. They'll never miss the pasta noodles in this healthier version.

 Prep Time 10 minutes

 Cook Time 35 minutes

 Total Time 45 minutes

 Servings 20

 Calories 451 kcal

 Author Lisa | Low Carb Yum

Ingredients

• 1 head cabbage
• 3 lbs ricotta cheese
• 1 1/2 cups parmesan cheese grated
• 1/4 cup dried parsley optional
• 3 large eggs
• 2 pounds ground meat browned
• 40 ounces marinara sauce with no sugar added
• 32 ounces fresh mozzarella cheese sliced or shredded
• 1/4 cup parmesan grated (optional)

Instructions

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1. Carefully remove leaves from cabbage head.
2. Parboil leaves in salted boiling water for 5-10 minutes. Drain and remove excess water with towel.
3. Mix ricotta and parmesan cheese with eggs and parsley (if using). Set aside.
4. Stir marinara sauce into browned meat.
5. Spread about 3/4 cup sauce onto bottom of 11 x 15 inch pan
6. Place a layer of cooked cabbage leaves over sauce.
7. Spread half ricotta cheese mixture over cabbage leaves.
8. Top cheese mixture with half the remaining sauce.
9. Cover sauce with half the mozzarella cheese.
10. Repeat layers.
11. Top off with additional parmesan cheese if desired.
12. Bake 350F for about 25 minute

Nutrition Facts

Cabbage Lasagna - Low Carb and Gluten Free

Amount Per Serving (379 g)

Calories 451Calories from Fat 306

% Daily Value*

Total Fat 34g52%

Saturated Fat 17g85%

Cholesterol 131mg44%

Sodium 511mg21%

Total Carbohydrates 9g3%

Dietary Fiber 1g4%

Sugars 3g

Protein 27g54%

* Percent Daily Values are based on a 2000 calorie diet.

SANDWICHES: KETO TUNA MELTS

 KETO TUNA MELTS

4.49 from 27 votes

Print

Keto Tuna Melts

These are Great! 

Servings: 

Calories: 240 kcal

Ingredients

• 5 oz Tuna Fish can Drained
• ¼ cup mayo (Primal Kitchen made with Olive Oil)
• ¼ cup sour cream
• 2 Large eggs
• 1 ½ cups cheese Shredded
• salt to taste
• 1 tsp. parsley chopped

Instructions

1. In a medium bowl add tuna fish, mayo, sour cream, eggs, cheese, salt, pepper and Parsley and
2. combine well.
3. In a greased cupcake tin divide tuna mixture evenly.
4. Bake at 350 for 25 minutes.
5. Cool and enjoy

Nutrition Facts

Keto Tuna Melts

Amount Per Serving (1 Muffin)

Calories 240Calories from Fat 180

% Daily Value*

Total Fat 20g31%

Total Carbohydrates 0g0%

Sugars 0g

Protein 14g28%

* Percent Daily Values are based on a 2000 calorie diet.