Posted on by tam

Low Carb Cheese Danish

Ingredients:

Dough

  1. 1 1/4 cup 2% mozzarella shredded cheese (140 grams)
  2. 6 tbsp Almond Flour (42 grams)
  3. 3 tbsp Coconut Flour (21 grams)
  4. 4 tbsp sugar equivalent (I used 5 tsp Truvia)
  5. 1/2 tsp baking powder
  6. 1/2 tsp vanilla
  7. 4 tbsp butter (omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!)
  8. 1 egg (large)

Filling

  1. 6 oz cream cheese
  2. 1 tsp lemon juice
  3. 1/2 tsp vanilla extract
  4. 1/4 cup sugar equivalent
  5. 1 egg yolk

Frosting

  1. 3 tbsp powdered sweetener (3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.)
  2. 2 tbsp heavy cream
  3. 2 oz cream cheese
  4. 1/4 tsp vanilla extract
Instructions:
  1. Preheat oven to 400 degrees.

Filling

  1. Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.

Dough

  1. Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
  2. Melt 4 tbsp butter and add vanilla and sweetener. Stir.
  3. Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).
  4. Combine all the ingredients and add an egg.
  5. Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)
  6. Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
  7. Fold the corners into the center repeating with all four squares.
  8. Pipe filling (or spoon it on top!) into the center of each danish.
  9. Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)

Frosting

  1. Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.

Special notes for working with this cheese dough

  1. Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.

Source: uplateanyway.com

Posted on by tam

KETO Fried Halloumi Cheese Sticks

Ingredients:

  • 7 Ounce Package of Halloumi Cheese
  • 2 TBSP Unsalted Butter
  • 1/4 Cup Rao’s Sensitive Marinara Sauce

Directions:

  1. Slice the Halloumi into roughly 1 Inch thick strips and set aside.
  2. In a Large Non-Stick Frying Pan heat up some Unsalted Butter on Medium to Medium-High Heat. Be very careful not to turn the heat up high enough to burn the butter. I set my induction cooktop to about 275-290*F.
  3. Once the Butter begins to bubble add the cheese and cook on each side until nice and brown. You want to intentionally give it a crisp outer crust, but without burning the cheese.
  4. Warm up 1/4 cup of the Rao’s Sensitive Marinara Sauce for dipping (totally optional).
  5. Serve Cheese Sticks warm and enjoy!

Source: Keto-Daily.com

Posted on by tam

KETO Loaded Jalapeno Skins

Ingredients:

  • 8 oz Cream Cheese (Softened)
  • 1/8 Cup Sour Cream
  • 1/2 Bunch of Green Onions
  • Handful of Crumbled Bacon Pieces
  • 8-10 Large Jalapeño Peppers
  • Shredded Cheddar Cheese

Directions:

  1. Place Softened Cream Cheese into a medium mixing bowl, and add in the Sour Cream, Sliced Green Onion, and Bacon Pieces.
  2. Mix with a hand mixer until thoroughly blended.
  3. Wash the Jalapeños, and then cut off the tops, cut them in half down the middle, and remove the seeds and fleshy sections from the middle of the peppers.
  4. Using a spatula of a spoon scoop out some of the Cream Cheese mixture and fill the jalapeños up.
  5. Place the Jalapeños in the Freezer for at least 2 hours. (This is an important step)
  6. After the Jalapeños are frozen, pre-heat the oven to 400*F.
  7. Place the Jalapeños onto a baking sheet lined with parchment paper, and top them with either Cheddar Cheese, or your preferred Shredded Cheese Blend.
  8. Bake in the oven for 12 minutes, and then set on the counter to cool for a few minutes before serving. (Caution: the cream cheese filling can be molten hot at first)

Source: Keto-Daily.com

Posted on by tam

KETO “Fried” Pickles

Ingredients:

  • 24 oz jar dill pickles
  • 2 eggs
  • 1/2 cup heavy cream
  • 2 tbsp water
  • 1/2 cup parmesan cheese grated
  • 1/4 cup almond meal/flour
  • 1 tsp taco seasoning
  • dash Salt & Pepper
  • optional-ranch dressing

Directions:

  1. Preheat broiler to high
  2. In a bowl, add eggs, cream, and water and beat together
  3. In a second bowl, add parmesan cheese, almond meal/flour, and taco seasoning
  4. On a paper towel, spread out the pickles
  5. Dredge the pickle chips in grated cheese mixture, dunk in the egg wash, and return to grated cheese dish
  6. Shake until well covered
  7. Place the coated pickles on a foil lined baking sheet, sprayed with non stick cooking spray
  8. Broil for 3-5 minutes on each side, until golden brown
  9. Optional-serve with ranch dressing or dip of choice

Servings: 10 pickles spears – Calories: 97kcal – Carbohydrates: 2g – Protein: 4g – Fat: 8g – Saturated Fat: 3g – Cholesterol: 52mg – Sodium: 751mg – Potassium: 88mg – Fiber: 1g – Sugar: 1g

Source: RealHouseMoms.com

Posted on by tam

Taco Dip

Ingredients:

  • 8oz Ground Sirloin
  • 16oz Avocados or REAL Guacamole
  • 10 ounce Can Fire Roasted RoTel (drained)
  • 1 Cup Shredded Cheddar Jack Cheese
  • 12oz Sour Cream
  • 1oz Sliced Black Olives
  • 1 Fresh Jalapeno
  • Sliced Cheddar and Pepper Jack Cheese for Chips
  • 1 TBSP Cumin
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder

Directions:

  1. Pre-heat the Oven to 350*F.
  2. On a Large Baking Sheet place Parchment Paper on top to prevent cheese from sticking to the Baking Sheet.
  3. Take Deli Sliced Sharp Cheddar Cheeses or Pepper Jack Cheeses in any assortment you like and cut them into triangle shaped Quarters. Depending on how large your Baking Sheet is will determine how many of these you can cook at a time. On my giant Wilton Baking Sheet I can fit about 6 full slices at a time.
  4. Bake the Cheese Triangles in the oven for about 8 to 9 minutes and remove and place on counter for a couple minutes to begin cooling.
  5. Before the Cheese Triangles are completely cooled off blot them with a paper towel to remove excess grease from the top and then put them on top of a plate with a paper towel underneath them to remove excess grease from the bottom. This will produce crispier chips. If you want the chips to be softer or retain their grease for elevated macros, then feel free to not blot them.
  6. In a small skillet on Medium High Heat cook the Ground Sirloin, and season with the Cumin, Chili Powder, Onion Powder, and Garlic Powder. Cook thoroughly.
  7. In a large bowl (glass if you prefer your guests to be able to see the layers) put the avocado spread on the bottom, then sour cream, then half of the shredded cheese.
  8. Add in the Ground Sirloin, then cover in Shredded Cheeses, Avocado, Sour Cream, and then top with the Rotel Fire Roasted Tomatoes, Sliced Jalapeno, and Sliced Black Olives.

Source: Keto-Daily.com

Posted on by tam

KETO Avocado Nacho Fries

Ingredients:

  • 1 to 2 Large Ripe Avocados
  • 1/2 Bag Pork Rinds
  • 3 Teaspoons Cumin
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Chili Powder
  • 1/2 Cup Shredded Mexican Blend Cheeses or Pepper Jack
  • 1/4 Can RoTel Fire Roasted Diced Tomatoes and Green Chilies
  • 2 TBSP Sour Cream
  • 1 Jalapeno (Sliced)
  • 1 Fresh Green Onion (Sliced)

Directions:

  • 1 to 2 Large Ripe Avocados
  • 1/2 Bag Pork Rinds
  • 3 Teaspoons Cumin
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Chili Powder
  • 1/2 Cup Shredded Mexican Blend Cheeses or Pepper Jack
  • 1/4 Can RoTel Fire Roasted Diced Tomatoes and Green Chilies
  • 2 TBSP Sour Cream
  • 1 Jalapeno (Sliced)
  • 1 Fresh Green Onion (Sliced)

Source: Keto-Daily.com

Posted on by tam

Chicken Salad Boats

Ingredients:

  • 1 Can shredded chicken breast (Costco)
  • 1 Large avocado (or 2 small)
  • Baby romain lettuce
  • Salt & Peper

Directions:

  1. Drain chicken and place in bowl.
  2. Mash avocado and mix with shredded chicken.
  3. Season with salt & pepper.
  4. Add to a full baby romain lettuce leaf.

Eat like a taco! So yummy… Add any extra veggies like tomato, onion, etc.

Posted on by tam

Grilled Ground Lamb Kofta

Ingredients:

  • 8 Bamboo skewers
  • 1/4 cup Onion (grated)
  • 2 cloves Garlic (minced)
  • 1 tbsp Fresh parsley (chopped)
  • 1 tbsp Fresh dill (chopped)
  • 1 tsp Cumin
  • 1 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 2 lbs Ground lamb

Directions:

  1. Soak the bamboo skewers in water for 30 minutes. Pat dry.
  2. Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
  3. Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You’ll fit 2 sections of meat per skewer, about 1-2 inches apart.
  4. Preheat the grill to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well and 5 minutes for well done.

Source: Wholesome Yum

Posted on by tam

Luby’s Tortilla Soup

Ingredients:

  • 3 quarts chicken stock
  • 12 oz can whole peeled tomatoes
  • 2 3/4 tsp ground cumin
  • 1/2 clove garlic, minced
  • 1 tbl salt
  • 2 1/2 tsp ground pepper
  • 12 oz can cream style corn
  • 3 1/2 cups shredded American cheese (8 slices)
  • 1/2 cup cornstarch
  • 1 cup cool water
  • 1 lb ground beef
  • 1/3 cup chopped onion, white fine chopped
  • Corn tortillas, 6 cut 1″x3″

Directions:

  1. Bring broth to a boil
  2. Crush tomatoes by hand and, along with juice, add to broth.
  3. Add cumin, garlic, salt, pepper, corn and cheese.  Bring to boil.
  4. Dissolve cornstarch in cup of cool water in a small bowl.  Add to boiling soup slowly while stirring constantly.
  5. Simmer 10 minutes.
  6. While soup simmers, saute ground beef with onion.  Drain grease.
  7. Turn soup off.  Add cooked beef mixture and corn tortillas.

Serve with sour cream, shredded cheddar cheese, and cooked tortilla chips.

Source: CopyKat.com

Posted on by tam

Chicken Noodle Soup

Ingredients:

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/4 cup butter
  • 1/8 tsp garlic
  • 12 cups water
  • 1 cup diced carrot
  • 3 tbl chicken bouillon
  • 1/2 tsp marjoram leaves
  • 1/4 tsp pepper
  • 1 bay leaf
  • 6 oz medium egg noodles
  • 4 cups diced chicken
  • 1 tbl chopped parsley
  • 1/2 – 1 jar diced pimento
  • 1/4 cup cornstarch if thickening is preferred

Ingredients:

  1. In a large Dutch oven, sauté all vegetables in butter until tender
  2. Add remaining ingredients except noodles, parsley and pimentos
  3. Bring to a boil, reduce heat and simmer covered for 30 minutes
  4. Remove bay leaf, add noodles, parsley and pimentos
  5. Cook 10 minutes longer or until noodles are tender, stirring occasionally

Source: Charlotte Gilchrest