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

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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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MAIN DISH CREAM CHEESE CHICKEN STUFFED PEPPERS (click here to print)

These peppers come out tender-crisp, just the way I like them! If you want a softer pepper, boil them in water for 2 minutes before stuffing and baking.CREAM CHEESE CHICKEN STUFFED PEPPERS

YIELD: SERVES

PREP TIME:10 MINUTES

COOK TIME:40 MINUTES

TOTAL TIME:50 MINUTES

INGREDIENTS:

• 2 cups cooked, shredded chicken
• 8 ounces cream cheese, room temperature
• 4 ounces monterey jack, grated
• 4 ounces cheddar, grated
• 1 jalapeno, minced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 cup salsa
• 4 bell peppers, any color

DIRECTIONS:

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1. Preheat oven to 350 degrees.
2. Slice peppers in half and remove the seeds and membrane. Place in a 9x13 baking dish.
3. Add chicken, cream cheese, monterey jack, cheddar, jalapeno, cumin, salt, and salsa to a medium mixing bowl and stir well to combine.
4. Spoon chicken mixture evenly into each halved pepper.
5. Cover tightly with foil and bake for 40 minutes.
6. Serve immediately.
7. Source: www.bunsintheoven.com

Nutrition Facts

Serving Size 1 pepper half

Servings Per Container 8

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Amount Per Serving

Calories 259Calories from Fat 171

% Daily Value*

Total Fat 19g29%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 66mg22%

Sodium 569mg24%

Total Carbohydrate 6g2%

Dietary Fiber 1g4%

Sugars 4g

Protein 16g32%

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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower