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Low Carb Mexi Baked Chicken from Food.com: Another personal South Beach Diet friendly favorite of mine. It's flavorful and easy to throw together, bakes in less than 1 hour. I serve this with a side of my Mexican Jumping Beans. For the taco seasoning, I like to make my own (no sugar added; there are plenty of taco seasoning Zaar recipes to choose from, if you would like to make your own.
Low Carb Mexi Baked Chicken. Photo by * Pamela *
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LOW CARB RECIPE IMAGES | Low Carb Baked Chicken Recipes Easy
Low Carb Mexican Chicken http://velmakitchenlife.blogspot.com/2013/06/low-carb-mexi-baked-chicken.html
Low Carb Mexi Baked Chicken
"Apple" Crisp | Living Low-Carb
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Low Carb "Apple" Crisp (Gluten Free and Dairy Free) | Living Low Carb One Day At A Time http://papasteves.com
Low Carb Gluten Free "Apple" Crisp // Chayote squash "apple crisp" #lowcarb #keto but alone flour but love squash
Pumpkin Cake (Almond Flour) - A great way to cook with pumpkin and yields a very moist cake.
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Atkins Diet Recipes: Low Carb Scotcharoos (OWL) Ingredients: -Peanut Butter Crispie Layer- 1/2 cup butter 1/2 cup peanut butter 1 cup Splenda or liquid equivalent 2/3 cup vanilla whey protein powder 3 cups coconut, toasted -Chocolate Layer- 1/2 cup coconut oil 2 tsp cocoa powder (heaping) 3 tbsp Splenda or liquid equivalent Makes 24-36 servings. Nutrition Info per piece (out of 24) 152 Calories, 14.3g Fat, 2.9g Total Carbs (1.3g Fiber) , 4.3g Protein
Almond cracker recipe
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SPLENDID LOW-CARBING BY JENNIFER ELOFF: MICROWAVE ALMOND CRACKERS AND ALMOND SESAME CRACKERS
SPLENDID LOW-CARBING BY JENNIFER ELOFF: FABULOUS ZUCCHINI BREAD
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SPLENDID LOW-CARBING BY JENNIFER ELOFF: FABULOUS ZUCCHINI BREAD 16 slices
Low Carb Way Of Life: Upside Down Cheese Cake - (2) 8-ounce blocks of cream cheese softened 1/2 cup of sour cream soften 2 eggs 1 teaspoon vanilla Sweetener (i used a mixture of pure powdered sucrose and powderedErth.) Topping 1 cup mixed nuts (I used walnuts and pecans), finely chopped with 3 packages of Splenda (baked on top)
Low Carb Way Of Life: Upside Down Cheese Cake
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Upside Down Cheese Cake, Low Carb - "This cake tastes fantastic warm... but when cooled it is the best cheesecake I have ever tasted." / Low Carb Way Of Life
Upside Down low carb cheesecake
Low Carb Way Of Life: Upside Down Cheese Cake
Chocolate Almond Butter (dairy, gluten, refined sugar free, Paleo, low carb) by LivingHealthyWith...
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Chocolate Almond Butter (dairy, gluten, refined sugar free) a chocolate almond butter that is not too sweet. It has an amazing chocolaty flavor from the combination of cacao butter and raw cacao powder. The texture is perfect, creamy and smooth both at room temperature or when refrigerated. At room temperature the nut butter spreads easily and when refrigerated it thickens a bit and it is almost like eating a piece of smooth chocolate that melts in your mouth.
Chocolate Almond Butter (dairy, gluten, refined sugar free) 2 cups raw, sprouted almonds 1 tablespoon cacao butter 4½ tablespoons raw cacao powder ½ teaspoon vanilla extract 1 tablespoon coconut oil, melted pinch of salt
Paleo Chocolate Almond Butter
carmel. Low carb
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Low carb caramel sauce
Low Carb Diet Recipes - Keto Carmel Sauce. A stick of butter and cup of heavy cream and sweetener. #ketogenicdiet #keto #lchf #lowcarbs
Keto Werther's Candy( originally a recipe for caramel sauce)! A stick of butter, heavy whipping cream, and stevia extract. I put it in Saran wrap-lined ice cube tray and froze them- YUM! Low Carb
Keto caramel. Caramel fat bombs. 1 part butter, use salted if you like “salted caramel” flavor. Use un-salted for traditional caramel flavor 1 part 40% heavy cream Sweetener, I used 3g of Truvia
Caramel sauce (Low Carb and Gluten Free, Keto) Caramel Sauce ***Method of Serving Fat*** Ketogenic & caramel are not usually two words that go together. And caramel as a method of serving fat, not sugar?This is a really good replacement for traditional caramel, with the added benefit of it containing essentially ZERO carbohydrate or protein, it is almost 100% fat. This is a “make it and eat it” kind of recipe. It will sit at room temperature for a few hours, but will eventually break and separate. If you store it in the fridge, it will harden like butter. You can make candies this way if you wish. You will not be able to re-heat it and return it to a sauce like state after it has hardened. So plan ahead and be ready to cook this on the day you wish to serve it. This would be wonderful drizzled on top of a pumpkin pie or apple crisp…. Hope you enjoy! Approximately 22:1 Ratio Ingredients 1 part butter, use salted if you like “salted caramel” flavor. Use un-salted for traditional caramel flavor 1 part 40% heavy cream Sweetener, I used 3g of Truvia Directions Use the smallest non-stick pan you have. I have this 8-inch pan. Melt the butter in the pan over LOW heat. Let the butter cook until it begins to turn golden brown. It is best to not rush this process because once it starts to turn brown it can quickly go too far and taste burnt. Once the butter has turned light golden brown, remove the pan from the heat and add the cream and sweetener. Immediately return the pan to the low heat and stir the cream into the butter. The cream will foam and bubble, the cream should come to a full boil. The cream and the butter may look separated, but keep stirring! Once the bubbling has slowed and the ingredients are well combined, continue cooking until it has thickened and feels “sticky” (The bubbles will take longer to come to the surface). This step only took about 1 minute for a batch of 60g cream and 60g butter, and a few seconds for the 12g batch. Once you remove it from the heat, continue to stir until it begins to cool. If you let it sit while it is hot, the butter and cream will separate. Continue to stir it for a few minutes and it will hold together as a thick sauce. You can pour it into candy molds at this point if you wish. Scrape the sauce into a cool dish and serve! (Read below for a 4:1 ratio snack example) Snack Example 4:1 Ratio This is a method that you can incorporate into any meal where you would like to serve caramel. When you are calculating a meal, include butter and cream as your fat. For example, I calculated a 4:1 ratio, 146 calorie snack of apples (no skin), butter and cream. 12g butter 12g 40% heavy cream 25.5g apples with no skin Follow the process above for cooking the caramel. It will go MUCH FASTER with a small amount like this. The caramel will weigh significantly less than 24g (12g butter + 12g cream) after cooking. This is only because water content has cooked out of both the butter and cream. Reply Dawn on November 27, 2013 at 4:46 am Please let me know if it worked! I think the Truvia should dissolve with no problem. Put a few drops of hot water on it first, this will help it dissolve. Reply Keto Chick on June 21, 2013 at 6:04 pm Hi, Don’t know if you still check these replies or not but have a question… I can’t for the life of me to get this to turn the right colour, Everytime I try it just ends up a light cream colour. Holds together and all but tastes and looks more like a butter candy would. I’ve tried cooking the butter longer until it was a darker golden colour but still ends up cream colour after adding the cream in… Any clue what I might be doing wrong? *Also in Canada so our heavy cream is a 35% whipping cream could that be the problem? Reply Dawn on June 29, 2013 at 4:54 pm Try reducing the cream and butter mixer a little longer after adding the cream. This will never be exactly like carmel since there is no sugar! I have only tried this recipe with 40% cream, so that is probably a factor. Reply Dawn on November 27, 2013 at 4:48 am The butter can be pretty dark before adding the cream. And yes, although this is an ok sub for caramel, it will never fully replace real caramel! Reply Pingback: May have crossed the line - Page 2 Jenna on January 18, 2013 at 4:39 am How much of each ingredient should be used?? Esp sweetner Reply Dawn on January 18, 2013 at 11:36 pm It is equal parts of butter and cream. I used 3g of Truvia for the snack portion size of 12g butter & cream. Make sure you keep stiffing after you take it off the heat, until it starts to thicken and cool. Reply carrie petersen on December 12, 2012 at 4:52 pm this is awesome! thank youfor sharing it! question tho…after i removed it from the heat and got part of it poured into molds for candy it started separating out. is there a reason it did this? something i should do differently next time? Reply Dawn on December 12, 2012 at 6:12 pm Continue stirring it for a few minutes after taking it off the heat. It needs to start cooling and that will keep it from separating. Then you can pour it into the candy molds, and it will stay together. Let me know how it goes! Reply carrie petersen on December 12, 2012 at 6:18 pm ah, ok…i poured basically after i took it off the heat. thanks, will definitely try these again! Dawn on December 12, 2012 at 7:20 pm Thanks for mentioning this, I just updated the instructions! Katie on November 25, 2012 at 11:19 pm Hi Dawn, Can you make this in a batch form? Not sure how much you lose when cooking it. Thanks! Reply Dawn on December 3, 2012 at 4:22 pm Hi, you can make this in a batch form but there is no way to calculate how much you loose when cooking it. However many batches you make (say 4) divide the final cooked recipe by 4 according to the total cooked weight. The recipe will weigh much less than it’s pre-cooked weight, but as long as you evenly divide it when it is finished, you will have the correct amount of fat and calories. Hope that helps! Reply Pingback: Thanksgiving | ketocook Caspian's Table on November 16, 2012 at 1:28 am wow yum! I wonder if it would work with a dairy free cream? Reply Dawn on November 16, 2012 at 4:23 pm I’m sure it would! If you try, please let us know. Reply Julie on November 9, 2012 at 4:19 pm Hi Dawn, I am having trouble with it being separated – so it’s like a pile of brown bits and lots of liquid. Im thinking I’m cooking it too high, but it’s on as low as it goes. I hate my stupid electric stove!!! :o) Anyhow, is there anything else I might be doing wrong? Reply Dawn on November 9, 2012 at 4:32 pm HI Julie, I think you may be cooking the butter a little too long to start… It should be golden in color when you add the cream, not dark brown. Secondly, I think you are not cooking it long enough after adding the cream. The cream should come to a boil when first added. It will look like it is separated, but as you continue stirring and cooking it will eventually combine with the butter and start to reduce. If your cream does not boil, your stove it not hot enough. Let me know how it goes… Tonya on November 9, 2012 at 11:59 am Will this work with Davinci caramel sugar-free syrup or another flavored liquid sweetner? Reply Dawn on November 9, 2012 at 5:26 pm I THINK it will work fine with the syrups, just keep in mind that the flavors will be very concentrated after cooking. You may want to start with less than what you think you will need. #lowcarb #sugarfree #gourmetfood #lowcarb #lowcarbrecipes #skinnyrecipes #healthyrecipes #glutenfree #keto #atkins
Oat-less Low Carb Peanut Butter Granola in the Crock-pot with Oven Baked Options
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Complete Slow Cooker Recipes and Compilations
Oat Free Granola
Lower Carb Peanut Butter Granola ~ This is oat-less granola that you can make in a crock pot or the oven. The great taste comes from the peanut butter and honey, mixed with a variety of nuts, coconut and cranberries. Recipe @: http://practical-stewardship.com/2012/07/14/crock-pot-or-not-lower-carb-peanut-butter-granola/
Crock-pot or Not Lower Carb Peanut Butter Granola (grain free)
Low Carb Chocolate Spread
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Maple Cream Sandwich Cookies (Low Carb & Gluten Free)
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Maple Cream Sandwich Cookies Recipe & Info about 'The Best Part from Folgers'
Low Carb Maple Cream Sandwich Cookies | All Day I Dream About Food
Low Carb Gluten-Free Maple Sandwich Cookies
All Day I Dream About Food | Low Carb Recipes, Amazing Food
24/7 Low Carb Diner: Home Made Pastrami
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24/7 Low Carb Diner: Home Made Pastrami Recipe calls for corned beef.. But it would be super easy to brine a brisket instead. Looks like a great picnic or sandwich meal.
24/7 Low Carb Diner: Peppermint Bark
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Peppermint Bark (not) - 24/7 Low Carb Diner
Low Carb Peppermint Bark? Yum! http://247lowcarbdiner.blogspot.com/2012/12/peppermint-bark-not.html?m=1
24/7 Low Carb Diner: Cinnamon Roll Muffins
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#Keto #LowCarb Cinnamon Roll Muffins
24/7 Low Carb Diner: Cinnamon Roll Muffins, low carb and gluten free
Low carb cinnamon muffins
24/7 Low Carb Diner: Cinnamon Roll Muffins - with flaxseed meal and coconut flour!!
Gluten-free and low-carb cauliflower crust pizza. This is just. so. good.
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Cauliflower Crust Pizza from Paula Deen: Cut Carbs and Calories With a Cauliflower Pizza Crust. Cutting back on gluten and grains? Freshly grated cauliflower serves as the base for the creative and delicious crust that you can fold up just like traditional pizza! At less than 300 calories for half the pie, this is a pizza recipe you can enjoy sans guilt. | PopSugar
Go Grain-Free With a Low-Carb Cauliflower Pizza Crust. Cutting back on gluten and grains? This veggie-powered pizza needs to make its way to your kitchen. Freshly grated cauliflower serves as the base for the creative and delicious crust that you can fold up just like traditional pizza! The recipe only called for grape tomatoes and fresh basil, but feel free to toss a ton more veggies on this pizza pie to bulk it up a bit.
Low carb cauliflower pizza crust
Cut Carbs and Calories With a Cauliflower Pizza Crust
Gluten-Free Red Velvet Cake
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Are you kidding me? Gluten free Red Velvet Cake Recipe??
Gluten Free Red Velvet cake mix from King Arthur Flour. Com
#Glutenfree red velvet #cake recipe.
GF Red Velvet Cake Recipe
24/7 Low Carb Diner: Croque Madame Cups
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Croque Madame Cups. I like this as a the start of a neat idea, though I don't know if I would like this recipe.
Inspiration from the famous French sandwich-- Croque Madame Cups. A breakfast treat baked inside a wrapper of ham. #lowcarb, #glutenfree
24/7 Low Carb Diner: Blueberry Coconut Cheesecake Mousse
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Blueberry Coconut Cheesecake Mousse #lowcarb #creamcheese #breakfast
24/7 Low Carb Diner: Blueberry Coconut Cheesecake Mousse - kinda like a mousse, kinda like a trifle, kinda like a cheesecake!
24/7 Low Carb Diner: Lemon Ricotta Mini-Stacks
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lemon ricotta mini stacks, low carb
24/7 Low Carb Diner: Tortilla-less Chicken Soup
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24/7 Low Carb Diner: Tortilla-less Chicken Tortilla Soup
Low carb dinner idea: Tortilla-less Chicken Soup
24/7 Low Carb Diner: October 2011 TORTILLA LESS CHICKEN SOUP
Chicken Enchilada Soup
24/7 Low Carb Diner: Mr. Peanut Sandwich Bread
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24/7 Low Carb Diner: Mr. Peanut Sandwich Bread - AND gluten free
24/7 Low Carb Diner: Mr. Peanut Sandwich Bread - (idgaf about diets, I just liked the thought of peanut butter bread) Not as peanut butter-y as I would've liked but it did taste exactly like bread.
24/7 Low Carb Diner: Mr. Peanut Sandwich Bread (no flour of any type in this, just pb, eggs, vinegar, baking soda, salt and sweetener)
24/7 Low Carb Diner: Mr. Peanut Sandwich Bread - It's a bit too peanut buttery for me, but it is certainly a valid bread replacement if you're doing low-carb. I want to try it with almond butter instead of peanut butter... If it works, I think it would be a better taste substitute for bread than the peanut butter version.
24/7 Low Carb Diner: Mr. Peanut Bread, Almond Style
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Low Carb Bread Recipe: Mr. Peanut Bread, Almond Style (try using white vinegar to avoid any vinegar taste coming through)
24/7 Low Carb Diner: Mr. Peanut Bread, Almond Style Easy Pumpkin Bread 1 cup almond butter 1/2 cup pumpkin puree 3 whole eggs 1 Tbsp apple cider vinegar 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 tablespoon pumpkin pie spice (or to taste) Sweetener to taste (equal to 1/3 to 1/2 cup sugar) Preheat oven to 350 F. Grease a loaf pan (I use butter). Blend almond butter and eggs till smooth. Add in remaining ingredients. Pour into loaf pan and bake for 30-40 minutes or until toothpick comes out clean. Let cool before slicing. Can be made into muffins (makes 12). Adjust baking time as needed.
Mr. Peanut Bread & Almond Bread! low carb :)
24/7 Low Carb Diner: Mr. Peanut Bread, Almond Style MUST TRY -- gluten free
24/7 Low Carb Diner: Rotel Red