Recipe Thread!
sweetteadrinker2
Posts: 1,026 Member
Let's all post our recipes in one thread, ones we've come up with ourselves, robbed from the internet or modified to be low carb! Maybe with a little review of how it tasted, would/would not make again, etc.
0
Replies
-
Yeah!! I was just thinking that we need our own recipe "sticky" up there
0 -
I made Coconut flour bread last night, I took it straight from the atkins site.
It's absolutely delicious, very desert-y. The inside is definitely bread textured, the outside crust is more of a biscuit. My only complaint is that it didn't puff up to be anything like a loaf, so in order to make a sandwich out of it you'd need to slice yourself a square of it then cut that to make a top and bottom. That would give you something like 3-5 servings which is high both caloricly and carb wise. But for a buttered biscuit treat in the morning I am definitely making this again! It also has the advantage of tasting buttered on it's own, and having a decent amount of fat for bread.0 -
-
this is my fav so far for real bread like texture: http://lowcarbdudecom.blogspot.com/2007/11/recipe-kims-low-carb-flax-meal-cinnamon.html
i use vegetable oil. i have tried coconut oil but the consistency is not the same.
Disclaimer: yes i know vegetable oil isn't the best option-but i only make these about once a quarter-and when i want the bread texture, i want the bread texture. So for me, it is worth it. Last time i also used 2 Tlsp vanilla extract. They are only slighly sweet and awesome with butter. Also be sure to let the batter sit the five minutes.
One more hint if you use a bigger cupcake size they are more normal looking and bigger.0 -
0
-
http://goodnessgreen.com/easy-coconut-flour-chocolate-mug-cake-paleo-and-gf/
mug cake that's so yumz0 -
My favorite pancakes to date!
Yield: Four 6-inch pancakes
Serving Size: 1 pancake
Ingredients
2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener ( i didn't use any, added vanilla instead)
1/2 teaspoon cinnamon
Instructions
Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Notes
Approx nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein0 -
these are AMAZING: BUTTERMINTS
http://empoweredsustenance.com/stop-sugar-cravings/
Do you replace the honey to cut the carbs, or is it worth it?0 -
I went ahead and used the honey because they are tiny and if you eat a few of them per day the carbs are negligible. Also the author swears the honey gives you a satiation that for example stevia in the recipe wouldn't. But there were ppl in the comments who used stevia and said it came out just fine.0
-
-
Thanks baconslave. Yep, we already have a couple of good recipe threads.0
-
Just made, fresh from the cutting board!
Almond Joy Fat bombs
Ingredients
2 tbsp coconut oil, melted
2 tbsp cocoa powder
1 tbsp almond butter
1 tbsp coconut flour
Splenda to taste (used vanilla instead)
Instructions
Mix the cocoa powder into the coconut oil. Add the almond butter and mix until smooth. Add the coconut flour and Splenda.
Pour into round molds and freeze for at least 10 minutes.
Optional: Once firm, use a toothpick to grab and dip each ball in a thin layer of melted dark chocolate. Place on wax paper and put back into the freezer for 5 minutes.
These fat bombs store well in the fridge and freezer.
0 -
I know most people aren't fans of the artificial sweeteners, but I found my new favorite fat bomb, tweaked my way. It is a creamy, custardy, dense mousse like pudding that just makes me SUPER happy.
Jello Fat Bombs
1 package of sugar free gelatin, your flavor choice (peach is my current fave)
1/2 packed (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit)
2 cups boiling water
1 cup full fat sour cream
1 cup heavy whipping cream
1 packet stevia sweetener (to taste, optional - this took off the sour cream edge for me)
Boil water. Dissolve both gelatins completely. Stir at least 2 minutes.
Stir in and fully in corporate 1 cup sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)
Whip in 1 cup heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds. Again, stir at least two minutes.
Pour into 4 portions, approximately 1 cup each (slightly larger if whipped). Refrigerate until firmly set.
Recipe in MFP Shows as:
331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein
FULL DISCLOSURE - the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream "bite" was off-putting for me (I'm not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! And this works fabulously for those who can't afford other fats sources. 0 -
Easy mayo:
1. Put 1 egg in jar (I use a tall pickle jar).
2. Add 1 tbsp acid (I like lime juice)
3. Add a squirt of mustard if you'd like some extra flavor
4. Add 1 cup of oil (I've used light olive oil and used MCT oil in my last batch)
5. Put immersion blender in bottom of jar.
6. Turn immersion blender on and move it around until you have mayo (took about 30 seconds or less this morning)0 -
@itcphotog: Ohmygoodness, those look and sound Ah-MAZE-ing!!!!! I just may have to jump on the fat bomb bandwagon after all, although I don't seem to have any trouble reaching my daily fat allotment without them.....0
-
Great recipe for crispy crackers! SO easy and good!
In small bowl mix 2 tab of crushed flax seed, 1 tab. Kraft Parmesan cheese, 2 tab of water.
Let this sit for a couple minutes. Spread the soft mixture on a piece of wax paper, pat flat with your hand to about 1/8 " thick. Sprinkle to with salt and pepper, experiment with seasoning and spices when you get the hang of it.
Slid onto a plate and microwave on high for 60-90 seconds. (depends on your oven). Let it cool for 3 minutes. Enjoy. I had this today with egg salad.
0 -
these are AMAZING: BUTTERMINTS
http://empoweredsustenance.com/stop-sugar-cravings/KnitOrMiss wrote: »I know most people aren't fans of the artificial sweeteners, but I found my new favorite fat bomb, tweaked my way. It is a creamy, custardy, dense mousse like pudding that just makes me SUPER happy.
Jello Fat Bombs
1 package of sugar free gelatin, your flavor choice (peach is my current fave)
1/2 packed (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit)
2 cups boiling water
1 cup full fat sour cream
1 cup heavy whipping cream
1 packet stevia sweetener (to taste, optional - this took off the sour cream edge for me)
Boil water. Dissolve both gelatins completely. Stir at least 2 minutes.
Stir in and fully in corporate 1 cup sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)
Whip in 1 cup heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds. Again, stir at least two minutes.
Pour into 4 portions, approximately 1 cup each (slightly larger if whipped). Refrigerate until firmly set.
Recipe in MFP Shows as:
331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein
FULL DISCLOSURE - the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream "bite" was off-putting for me (I'm not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! And this works fabulously for those who can't afford other fats sources.
Those sound awesome.0 -
My favorite dinner that has stood the test of time is French Onion Chicken. I count it as 3 Net Carbs per Chicken Breast.
Ingredients:
3 Chicken Breasts
1 Egg
French’s French Fried Onions
Directions:
1. Pre heat oven to 375 degrees
2. Take 1/2 cup of French’s French Fried Onions, pour onto a plate, and crush with the back of a fork until it looks like bread crumbs
3. Beat the egg and pour onto a separate plate
4. Dip each chicken breast, front and back, in the egg and then in the French Onion crumbs
5. Lay chicken on either a greased pan or a pan lined with tin foil (for easy clean up)
6. Bake for 20 – 25 minutes
0 -
My second favorite is Keto pizza, I found this recipe late in the game on nobunplease.com and so wish I had known about it when I was first starting out! Pizza is my all time favorite and this is a very easy and great tasting substitute!
Ingredients:
Shredded Mozzarella Cheese
1 Egg
Pinch of Basil
Pinch of Garlic Powder
Low Carb Pizza Sauce
Favorite pizza toppings
Directions:
1. Pre heat oven to 425 degrees
2. Mix 1.5 cups of mozzarella cheese with 1 egg
3. Add in a pinch of garlic powder and basil
4. Spread the mixture flat in a greased dish, you can use a pie dish or we use a 13×9 Pyrex dish that makes for a larger albeit thinner pizza.
5. Bake in the oven for 10 minutes
6. Remove from oven and add your pizza sauce (we use Casa Visco), cheese, and pizza toppings. Our favorite is pepperoni but sometimes we mix it up and use pesto, chicken, roasted red peppers and onions
7. Bake for another 10 minutes
8. Slide pizza onto a cutting board and let stand for a couple of minutes before cutting.
0 -
I've got to try this pizza!!!
I've made these babies today!
Bacon Avocado Muffins
This makes a total of 16 Avocado Bacon Muffins. Each muffin comes out to be 163 Calories, 14.1g Fats, 1.5g Net
Carbs, and 6.1g Protein.
The Preparation
5 large Eggs
5 Slices Bacon
2 tbsp. Butter
1/2 cup Almond Flour
1/4 cup Flaxseed Meal
1 1/2 tbsp. Psyllium Husk Powder
2 medium Avocados
4.5 oz. Colby Jack Cheese
3 medium Spring Onions
1 tsp. Minced Garlic
1 tsp. Dried Cilantro
1 tsp. Dried Chives
1/4 tsp. Red Chili Flakes
Salt and Pepper to Taste
1 1/2 cup Coconut Milk (from the carton)
1 1/2 tbsp. Lemon Juice
1 tsp. Baking Powder
The Execution
1. Mix together eggs, almond flour, flax, psyllium, spices, coconut milk and lemon juice.
2. Cook bacon over medium-low heat, and once crisp add butter to the pan. Cube avocado and
add the rest of the ingredients to the mixture.
3. Preheat oven to 350F, measure the batter between 12 greased cupcake molds, and bake for
24-26 minutes.
4. Once finished, cook leftover batter into 4 muffins. Store in the fridge and enjoy cold.0 -
Keto pizza looks absolutly delicious!!! I am definitely trying that tomorrow!!!0
-
Oh My! I just made that pizza with my own variation, i ditched the sauce and put a layer of Ricotta instead, spinach, little portobello mushrooms and pepperoni. Came out it delicious!
Thank you for the recipe @LowCarbHeart0 -
Yeah, the Keto pizza has been my favorite low carb recipe so far. Here are some chip recipes in case you ever need something a little salty to go with the pizza!
Homemade Tortilla Chips
Ingredients
2 Low Carb Tortilla Wraps
Olive Oil Spray
Sea Salt
Directions
Cut tortilla wraps into chip size pieces. Spray a cookie sheet with olive oil and lay out the tortilla chips evenly. Spray another layer of olive oil over the chips and sprinkle with salt. Cook in the oven for 10 minutes until lightly brown.
Pepperoni Chips
Ingredients
6oz Pepperoni (One Pre-Sliced Package)
Directions
Heat oven to 425 degrees. Spread pepperoni in an even layer on an ungreased baking sheet. Bake for 10 minutes, remove from oven, use paper towels to soak up the grease, and then put back in the oven for approximately 2 – 4 minutes.
Kale Chips
Ingredients
1 Bundle of Kale
Olive Oil
Sea Salt
Directions
Rinse Kale and cut into chip size pieces, removing the stalk. Most important step: dry Kale thoroughly. I put it through my salad spinner 2 – 3 times and then spread out over a towel to help it dry even more. I waited about an hour before baking to ensure they were really dry.
Set oven to 350 degrees; spread kale over a baking sheet and drizzle with about 1 Tablespoon of olive oil. Massage oil into the kale. Try to get a thin layer of oil on all the pieces so they will bake evenly. Sprinkle with sea salt and bake for 12 minutes or until the edges start to turn a light brown.
0 -
UPDATED TO INCLUDE METRIC CONVERSIONS to be best of my abilities, with google at my ready.
Jello Fat Bombs
Ingredients
1 package of sugar free gelatin, your flavor choice (peach is my current fave) - (0.30 oz/8.5 g)
1/2 packet (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit) (each packet is 0.25 oz/7 g - so this is 0.125 oz/3.5 g)
2 cups boiling water (per gelatin instructions, instead of one part boiling, one part cold, I use both boiling to dissolve the extra gelatin. Apparently, this is 470 ml (rounded), I'm sure UK packages are set up to be a better calculation for y'all)
1 cup full fat sour cream (240 ml)
1 cup heavy whipping cream (240 ml)
1 packet stevia sweetener (to taste, optional - this took off the sour cream edge for me) (each US packet is 1 g)
Directions
Boil water. Dissolve both gelatins completely. Stir at least 2 minutes.
Stir in and fully in corporate sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)
Whip in heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds. Again, stir at least two minutes.
Pour into 4 portions, approximately 1 cup each (240 ml / slightly larger if whipped). Refrigerate until firmly set.
Recipe in MFP Shows as:
331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein
FULL DISCLOSURE - the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream "bite" was off-putting for me (I'm not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! And this works fabulously for those who can't afford other fats sources - or who just need an awesome satisfying snack with staying power that kills the sweet tooth, but without all the sugar! 0 -
@LowCarbHeartLowCarbHeart wrote: »My second favorite is Keto pizza, I found this recipe late in the game on nobunplease.com and so wish I had known about it when I was first starting out! Pizza is my all time favorite and this is a very easy and great tasting substitute!
I made this. I used bacon. It was sensational.0 -
I can't seem to go to bed without my Hot CoCo fix:
Unsweet almond milk 1 C=30cal is the base (or coconut/almond mix 45cal 1cup)
1-2 tbl Irish butter -makes it taste so rich, but can be skipped
Flavoring Recipes:
Basic Wonder Cocoa-Nestle 20 calorie -use 1 or 2tbl, <2-4g carb, 3-5g sugar
add butter +more sweetener 'to taste' and flavors.
Hot Strawberry blonde: Almond milk, strawberry flavor, butter, sweetener
Pajama Party-Hot almond milk- Nestle 1Tbl-butter, Carmel flavored-stevia
Santa's Best-Hot almond milk- Nestle 1Tbl-peppermint/stevia flavoring
Raspberry Beret-Hot almond milk-butter-raspberry/stevia flavoring
There are other liquid flavors, and flavored Stevias (chocolate, almond, etc)
You can add more butter, or Benefiber, or protein powder if wanting to meet your daily totals
+++++++++++++++++
Cream cheese balls rolled in sugar free jello flavors OMG!
for Instant gratification: I cut small tsp. size c cheese squares, put 1/2 to 1 tsp. dry jello into tiny bowl, use fork to dip c.cheese in..eat...no rolling, no waiting, hand washing)
See: http://ketogenicwoman.com/category/recipes/
Her 'Crack Slaw" (bagged cole slaw mix, add meat, seasoning) super fast dinner!
www.RULED.ME --http://www.ruled.me/keto-recipes/
Tons of Desserts: Cake-in-a-cup, cookies,crepes, and lots more Keto tested.0 -
Here is my Chocolate coconut-nut fat bomb recipe
1.00 stick, Butter (softened)
8.00 oz, Cream cheese (softened)
4.00 Tbsp, Coconut Oil
4.00 Tbsp, Natural Peanut Butter
2.00 tbsp, Cacao powder
5.00 tbsp, Chopped Walnuts
1.00 cup, Flaked Unsweetened Coconut
1.00 tbsp, Stevia in the raw
2.00 tbsp, Splenda
I toast the coconut in the oven and then slowly blend all these ingredients together over low heat and stir carefully with a wire whisk until fully combined. I add the cacao powder and sweeteners at the very end. When finished I line cupcake tins with cupcake paper and add one heaping tablespoon of this delectable concoction in each holder, then chill and enjoy.
Makes 18 servings, calories 185, fat 19 g, carbs 2g, protein 2g, fiber 1g each. Yummy!0 -
Hi Moonlus, THANKS.
I just made my first Fat bombs from a similar recipe on youtube, it was confusing plus he doubled the batch, said one thing, showed another, with no written recipe provided as promised.
Toasting the coconut is great. I love the texture already, this is one step better!
OK, walnuts, do you chop them small? Could you lay almonds in whole?
Appreciate telling exact portion size (1 tbl) and the calories, etc.
0
This discussion has been closed.