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

See More

LOW CARB MONTHLY MENU PLANS (click here to view)

JULY 2001 AUGUST 2001 SEPTEMBER 2001 OCTOBER 2001 NOVEMBER 2001 DECEMBER 2001 JANUARY 2002 FEBRUARY 2002 MARCH 2002 JULY 2003 AUGUST 2003

SEPTEMBER 2003 OCTOBER 2003 NOVEMBER 2003 DECEMBER 2003 JANUARY 2004 FEBRUARY 2004 MARCH 2004 APRIL 2004 MAY 2004 JUNE 2004 JULY 2004

AUGUST 2004 SEPTEMBER 2004 OCTOBER 2004 THANKSGIVING DINNER 2004 JANUARY 2005 FEBRUARY 2005 MARCH 2005 APRIL 2005 MAY 2005 JUNE 2005 JANUARY 2007

JANUARY 2008 FEBRUARY 2008 MARCH 2008

The daily menus list what I actually ate each day. I post them to give you ideas for planning your low carb menus. They are not meant to be the ideal way to eat or right for every low carb plan, so tweak them as needed to fit your low carb lifestyle. Also bear in mind that I do a lot of recipe testing. That means that there may be some pretty strange menus some days where I might eat three desserts or make other seemingly unusual food choices. If you want some structured menus that do follow the Atkin's low carb plan, check out the Induction Menus link above.

Source: 
www.genaw.com
Linda Genaw, author

BREADS: LOW CARB BAGEL (click here to print recipe)

   e

Low Carb Bagels Recipe with Fathead Dough

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

An easy low carb bagels recipe with fathead dough which results in perfect keto bagels every time. Have bagels ready in minutes for your next breakfast or lunch.

Servings: 6

Calories: 245 kcal
www.lowcarbmaven.com

Ingredients

• 1 1/2 cup part-skim shredded mozzarella cheese
• 2 ounces full-fat cream cheese, cut into pieces
• 1 large egg
• 1 1/4 cup almond flour
• 3/4 tsp baking soda (or 1 tbsp of baking powder)
• 1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)*

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Instructions

1. Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more.  Scrape the cheese into a food processor with the egg and process until smooth.
2. Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.
3. Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.
4. When oven is ready, remove the bagel dough from the freezer and divide into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere. 
5. Bake for 12 minutes or until the outside has browned.  They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.
6. Makes 6 average sized bagels. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don't have a food processor? Read the post for other methods.)
7. Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.

Recipe Notes

*The oat fiber option tastes the best, but use what you have. 

Do NOT double the recipe if making in the food processor or it will crawl up under the blade. Mine was difficult to clean out completely.

Nutrition Facts

Low Carb Bagels Recipe with Fathead Dough

Amount Per Serving

Calories 245Calories from Fat 189

% Daily Value*

Total Fat 21g32%

Sodium 316mg13%

Total Carbohydrates 6g2%

Dietary Fiber 3g12%

Protein 12g24%

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

APPETIZERS: CHEESE CRACKERS (click here to print)

me

10 mins

Cook time

20 mins

Total time

30 mins

Author: Jennifer

Serves: 30-35

Ingredients

• 2 Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)
• 1 cup Almond Flour
• 2 oz Cream Cheese
• 1 egg
• ½ teaspoon sea salt
• 1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili etc...)

Instructions

1. Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
2. Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
3. Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
4. Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a ½ teaspoon for spicy seasonings.
5. Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
6. Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
7. You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
8. Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
9. Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.
10. Allow the crackers to cool for about 5 minutes and they are ready to eat!

2.7 carbs

DESSERT: SLOW COOKER HAZELNUT MOUSSE CAKE

Made in a slow cooker.  serves 12; 4 carbs

Please click on recipe to enlarge it

DESSERTS: CHOCOLATE RICOTTA CAKE (click here to print)

*This recipe makes to 3×5 mini loaves. Double it for a 9×5 inch loaf pan or a bundt pan and increase baking time.

1 tbsp butter
2 tbsp cocoa powder
1 1/4 cup almond flour
2 tbsp erythritol
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum (optional)
1/8 tsp salt
3 eggs
1/2 cup whole milk ricotta
1/2 tsp almond extract
8-12 drops stevia extract

Preheat the oven to 325F and grease 2 mini-loaf pans. Line bottom and long sides of pans with parchment paper, and grease paper.

In a medium, microwave-safe dish, melt butter. Stir in cocoa powder until smooth. Set aside.

In a medium bowl, whisk together almond flour, erythritol, baking powder, baking soda, xanthan gum and salt.

In a larger bowl, beat eggs with electric mixer until frothy. Beat in ricotta, almond extract and stevia until smooth. Add dry ingredients and beat until thoroughly combined.

Place half of batter into chocolate mixture and mix until thoroughly combined. Alternating between light and dark mixtures, spoon dabs of batter into prepared pans until they are 2/3 full. Place pans on a baking sheet and bake for 30-35 minutes or until top is set and a tester inserted in the middle comes out clean.

Serves 8. Total carbs per serving is 8g, but only 7g if you subtract erythritol.

Source:

www.alldayidreamaboutfood.com

BREADS: CHEESY HERBY CUPCAKE

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ICE CREAM: CREAMY FUDGESICLES

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ICE CREAM: MOJITO

                                            serves 6; 3.2 carbs   click on recipe to enlarge it

ICE CREAM: RASPBERRY ALMOND CHEESECAKE

                                              9 carbs; fiber is 4.6   (serves 6) please click on recipe to enlarge it

ICE CREAM: COFFEE & HAZELNUTS

                                               3.2 carbs  Click on recipe to enlarge it

DESSERTS: PECAN CUPCAKE

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