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10 Days of Keto Thanksgiving: {Day 10}: Sex in a Pan Dessert

Sex in a Pan Dessert Recipe 
(Sugar-free, Low Carb, Gluten-free) 

INGREDIENTS 
PECAN CRUST
1 1/2 cup Blanched almond flour
1/2 cup Pecans grinded in food processor
2 tbsp Powdered erythritol
1/3 cup Butter

CREAM CHEESE LAYER
1/4 cup Heavy cream
1/4 cup Powdered erythritol
1/2 tsp Vanilla extract
8 oz Cream cheese

CHOCOLATE LAYER -
OPTION 1 (OLD VERSION)
1 cup Heavy cream
1 cup Unsweetened almond milk
1/2 cup Powdered erythritol
3 oz Sugar-free dark chocolate
2 tbsp Butter
1 tsp Xanthan gum
1 tsp Vanilla extract

CHOCOLATE LAYER -
OPTION 2 (NEW VERSION)
1/3 cup Cocoa powder
1 1/2 cup Heavy cream
1/3 cup Powdered erythritol
1/2 tsp Vanilla extract

WHIPPED CREAM LAYER
1 1/2 cup Heavy cream
2 tbsp Powdered erythritol
1/2 tsp Vanilla extract
1 oz Sugar-free dark chocolate

INSTRUCTIONS 

CRUST 
Preheat the oven to 350 degrees F.
1. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
2. In a large bowl, stir together almond flour, pecans, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

CREAM CHEESE LAYER
1. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
2. Once the crust has cooled, spread the cream cheese mixture evenly over it.

CHOCOLATE LAYER - OPTION 1 (OLD VERSION, LIKE PUDDING)
1. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
2. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
3. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
4. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.

CHOCOLATE LAYER - OPTION 2 (NEW VERSION, FASTER)
1. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
2. Spread the chocolate whipped cream over the cream cheese layer.

WHIPPED CREAM LAYER
1. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

RECIPE NOTES Update: The old version of the chocolate pudding layer is back by popular demand! I've posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.

NUTRITION INFORMATION PER SERVING
Calories: 344 | Fat: 34g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 4g

10 Days of Keto Thanksgiving: {Day 9}: Low Carb Green Bean Casserole


Low Carb Green Bean Casserole
Recipe from here

Per serving 8 Carbs (Yields 8 servings)

NGREDIENTS

  • 1 pound fresh green beans, cleaned, trimmed and halved
  • ½ cup almond flour
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 small onion, thinly sliced
  • 2 large shallots, thinly sliced
  • 8 ounces cremini mushrooms, rough chopped
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • avocado oil (or frying oil of your choice)

INSTRUCTIONS

  1. In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.
  2. In a large mixing bowl, combine almond flour, sea salt, and black pepper. Add onions and shallots and toss until they are well coated.
  3. In a large skillet over medium-high heat, heat ½ inch of avocado oil. Once the oil is hot, add breaded onions and shallots in small batches and fry until crispy and golden brown.
  4. Remove them from the oil and spread out on a paper towel to remove excess grease.
  5. Drain skillet and reduce heat to medium. Add the mushrooms, butter and garlic to the pan.
  6. Sauté the mushrooms and garlic for 5 minutes.
  7. Preheat oven to 400°
  8. To the skillet, add heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.
  9. Add green beans to sauce and stir until they are coated.  Transfer mixture to a casserole dish.  Spread crispy onions and shallots out evenly around the perimeter of this dish.  Bake 15 minutes.

10 Days of Keto Thanksgiving: {Day 8}: Pull Apart Rolls

KETO PULL APART CLOVER ROLLS
Recipe from here

8 rolls - 3 carbs each :) 

INGREDIENTS:

1 ⅓ cup blanched almond flour, or can also use with 1/3 cup coconut flour instead
1 ½ tsp baking powder
1 ½ cup shredded Mozzarella cheese
2 ounces cream cheese
2 lg eggs
¼ cup grated Parmesan cheese


DIRECTIONS:
Grease or spray with non-stick oil spray a muffin pan and preheat oven to 350 F.
In a mixing bowl combine the almond flour and the baking powder, mix well. Set aside.
Melt the shredded Mozzarella and the cream cheese on the stove top (or in the microwave for 1 minute) until melted.
Once the cheese has melted, add flour mix, and eggs. Mix together.
Grease hands and knead dough to form a sticky ball. Place the dough ball on a large sheet of baking paper or a silicon mat.
Slice the dough ball into fourths. Then slice each quarter into 6 small pieces.
Roll the small pieces into balls, and lightly roll the balls in a bowl of the Parmesan cheese to lightly coat them with Parmesan (this helps them be able to pull apart easily).
Add 3 of the dough balls to each muffin cup in the muffin pan (this makes the 3 leaf clover).
Bake at 350 F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

10 Days of Keto Thanksgiving: {Day 7}: Low Carb Stuffed Artichokes

Low Carb Stuffed Artichokes
Recipe came from HERE

Ingredients
  • 2 cups almond flour
  • 1 tsp sea salt
  • 1 tsp parsley
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  •  
  • ARTICHOKES
  • Ingredients
  • 4 large artichokes, trimmed
  • lemon juice (optional)
  • 8 cloves garlic, smashed with the flat of your blade and minced
  • 4 Tbsp extra virgin olive oil
  • 1 lemon
  • boiling water
Steps
  1. "Italian Bread Crumbs" Mix all ingredients in a large bowl until thoroughly combined.
  2. Prepare your artichokes. Cut off the stems so they will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves. Trim off the pointed tips of the remaining leaves with kitchen shears. Turn the artichoke cutside-down, and with a firm grip on the base, bang the artichoke against your cutting board to open the leaves. Rub cut parts with a little lemon juice, if desired, to keep from turning brown. Use your thumbs to open the leaves the rest of the way to make room for stuffing and set aside.
  3. Heat oven to 425° F and set a small stock pot of water to boil.
  4. In a large bowl, combine bread crumbs and garlic.
  5. Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing. Use your fingers to work the stuffing in between the leaves. You may not have to use the entire 1/2 cup for each artichoke because the size of your 'chokes may vary. Just ensure you get a bit of the stuffing between each of the outer leaves and in the top.
  6. Transfer stuffed artichoke to a baking dish. Continue until all artichokes are stuffed and placed in the baking dish.
  7. Drizzle each artichoke with 1 Tbsp oil.
  8. Squeeze juice of 1 lemon over the top of artichokes
  9. Pour in boiling water from the stock pot to fill the dish about an inch high. Cover securely with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes. Once tender, uncover and broil for about 3 more minutes, or until the artichokes turn golden brown. Serve warm.
Enjoy and Have an amazing Holiday!!!

10 Days of Keto Thanksgiving: {Day 6}: Sugar Free Eggnog

10 Days of Keto Thanksgiving: {Day 6}: Sugar Free Eggnog

The holiday season means eggnog is being in the grocery stores. I love it but the sugars are high and just too heavy for me. This recipe is sugar free and yummy. I hope you like too!

Sugar Free Eggnog


Ingredients

4 large eggs
2 large egg yolk
1/2 cup granular Swerve Sweetener (or 1/4 cup Swerve and 1/4 tsp liquid stevia extract)
1/4 tsp salt
4 cups unsweetened almond milk use hemp milk for a nut-free version
2 1/2 tsp vanilla extract divided
1/2 tsp ground nutmeg
1/2 cup whipping cream use coconut whipped cream for dairy-free
1 tbsp powdered Swerve Sweetener
Whiskey rum, or brandy, if desired (you can also use rum extract)


Instructions

Whisk eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).
Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.

Recipe Notes
Use coconut whipped cream in place of the whipping cream for a dairy-free version.
Use hemp milk for nut-free version




10 Days of Keto Thanksgiving: {Day 5}: Keto Stuffing

10 Days of Keto Thanksgiving: {Day 5}: Keto Stuffing**

I have made stuffing in two ways: using keto bread and using pork rind. I like them both but the one using the keto bread, I like the most.

Ingredients 
10 slices Keto Bread***, cut into 1/2" cubes 
2 tbsp parsley, chopped 
1 tbsp rosemary 
1 tbsp thyme 
1/4 c onion, chopped 
5 stalks green onions 
3 stalks celery 
2 tbsp garlic, minced 
8 oz sausage, cooked and crumbled (save the grease) 
1 c broth, chicken or turkey 
1 c heavy whipping cream 
2 lg eggs 

Directions
Bake the Almond Flour Keto Muffins/Bread recipe, then chop 10 slices into cubes. Sprinkle with parsley, rosemary and thyme. Bake 1 hour at 200 F until brown and crispy. Add onions, green onions, celery, garlic and cooked, crumbled sausage (plus the grease) to a bowl. Set aside. In a separate bowl, whisk together broth, heavy cream and eggs. Add the cubed bread, using your hands to mix together. Add the sausage and veggies, and continue mixing. 
Pour stuffing into an oven‐safe dish and bake 1 hour at 350 F.

***Keto Bread Recipe- This is the one I use all the time and tastes great. ** Recipe is from Low Carbe Diem

10 Days of Keto Thanksgiving: {Day 4}: Pumpkin Pie and Pie Crust Oh My!!!!

10 Days of Keto Thanksgiving: 
{Day 4}:Pumpkin Pie and Pie Crust Oh My!!!

Changing your eating habits doesn't mean you stop eating everything you love, you just have to change it up a little. My family love their pies in Thanksgiving and I will be making it but I will also add a twist to some of them too.

Crust Recipe from Pinterest

Pumpkin Pie

For the Filling
1 15-ounce can 100% pure pumpkin puree
3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 cup cream (or substitute half-and-half, coconut milk or almond milk)

Instructions
Turn oven on at 375 degrees F. 
In a medium bowl, mix all filling ingredients well until smooth and well blended. Pour filling into pie dish or pan. 
Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean. 
Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate. Serve topped with whipped cream

10 Days of Keto Thanksgiving: {Day 3}: It's All About The Gravy!!!

 10 Days of Keto Thanksgiving: {Day 3}: It's All About The Gravy!!!

Turkey and gravy is the bond that makes the whole world happy. Well at least to me, I love my gravy and concentrating on my foods can be tricky but I found an AWESOME recipe that will work.
If you are not crazy about this gravy recipe then I have one more for that you will like it too. It will be posted right after.

Ingredients 
2 tbsp ghee or 2 tbsp Kerrygold butter
1 medium white onion
2 cloves garlic 
1 tbsp balsamic vinegar 
1 tbsp Dijon mustard 
1 tsp dried sage or any herbs of choice 
1 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup mushrooms (diced)
1/4 cup heavy whipping cream
2 cups bone broth or chicken stock or vegetable stock
1/2 cup water to soak the mushrooms
salt and pepper to taste (I like pink Himalayan salt) 

Instructions 
Peel and dice the onion and garlic.
Add the sage and zest the lemon. 
Add the garlic and onion into a hot pan greased with ghee or butter and cook over a medium heat until translucent. 
Stir occasionally to prevent burning. 
Add the lemon zest and sage and cook until the onion is golden. 
Pour in the bone broth, lemon juice and add the mushrooms
Add balsamic vinegar and mustard and bring to a boil. 
Lower the heat and let it simmer until the amount is reduced by about half. 
Add the cream and cook for just about 5 minutes.
Once done, take off the heat and season with salt and pepper to taste. 
Pour in a jar if you used a shallow pan like I did and blend with a hand blender until smooth and creamy. 
When done, serve immediately with meat, roasted vegetables or Cauliflower Mash or let it cool down and store covered and refrigerated for up to 5 days. Reheat as needed.

***Another way is take your turkey drippings, add to pan, garlic powder, onion powder, salt, pepper, turkey bone broth and 2 tablespoons of xanthan gum. Stir till the gravy gets think.