Coconut Macaroons

Coconut Macaroons

In a mixing bowl, mix these ingredients together very well with a whisk…

2 Large Egg, well beaten

½ cup sweetener equal to ½ cup

½ cup cream

1 Tbsp. vanilla

¼ tsp. salt

1 Tbsp. melted coconut oil

¼ cup water

¼ cup golden flax meal, ground

Then add these ingredients to the wet ingredients and mix well…

1 (7 oz.) bag of Organic Unsweetened Shredded Coconut

2 Tbsp. coconut flour

Scoop out cookies with a very small cookie scoop…onto a parchment lined cookie sheet… Bake 325 degree oven for 20 or so minutes until golden color…Be careful not to burn…

Makes 60 cookies

Each cookie equals to…

Calories 24

Carbs 1

Fat 2

Protein 0

Nutty Coconut Granola

  

Nutty Coconut Granola

1/2 cup Almond Flour

1/4 cup Coconut Flour

1/4 cup Chia Seeds

1 cup chopped Walnuts

2 cup Unsweetened Shredded Coconut

1/4 cup Organic Golden Flax Meal

1/2 tsp. Cinnamon

1/4 tsp. Pink Himalayan Salt

1/2 cup or equivalent -Pyure Stevia Powdered 

1/4 cup, Avocado Oil

1-2 Tbsp. water

1 X-large Egg White raw well-beaten

Oven 350

Mix dry ingredients together in a bowl... Add wet ingredients, mix well to combine well...

place into an even layer on a ungreased cookie sheet... Bake for about 20 minutes or until golden ... Make sure to stir well EVERY 5 minutes while baking.... Cool well, stirring often as it cools...store in an airtight container to stay crunchy... I store in my freezer or fridge... in a jar to keep out the humidity...Great served over Greek Yogurt.... Delicious!

Makes 20 (1/4 cup) servings ...

Each serving is...

Calories 194

Carbs 7g.

Fiber 6 g.

Net Carbs 1 g.

Protein 4 g.

Lemon Cream Gelatin

Lemon Cream Gelatin

By Kathryn

In blender….. add all ingredients...

16 oz. cream cheese

2 cup boiling water

Juice and Zest of 2 lemons, strained

1/2 c. sugar free Lemon or Lemon-Lime syrup, Torani (OR granulated sweetener + 1/3 water to equal 1/2 sugar + 1 tsp lemon extract)

1 tsp. liquid stevia or to taste

2 tsp. vanilla extract or other flavor

Dash of Himalayan Pink Salt

4 tsp. OR 2 envelopes, unflavored gelatin powder

Blend VERY well.... pour into 8 ramekins or small dishes, or large dish.... cover and refrigerate....

Makes 8 servings....

Each Serving...

Calories 210

Fat 18 g.

Protein 6 g.

Fiber 0 g.

Carbs 5 g.

Peanut Butter Chocolate Creams

Peanut Butter Chocolate Creams

By Kathryn

1/4 cup Heavy Cream

2 tsp. Vanilla

1 tsp. Liquid Stevia

Dash of Himalayan Pink Salt

16 oz. Cream Cheese

120 g. Sugar Free Dark Chocolate Wafers

1 cup Peanut Butter-Natural

In a mixer bowl, add cream, vanilla, stevia and salt…. Start to mix a couple of minutes on HIGH…. While beating, SLOWY add in the cream cheese and peanut butter ….continue to beat until very creamy…. Scrape all into a gallon ziploc, snip a small opening into the corner and squeeze slowly… and pipe the creamed mixture into small drops on 2 parchment paper lined cookie sheets …. I made 180 drops… add a chocolate drop to the top of each drop…. Place into the freezer to freeze…. When frozen… put all into a covered container and store in freezer…

Makes 90 (2 drop) servings….

Each (2 drops) equals=

Calories 44

Fat 4 g.

Protein 1 g,

Carb. 2 g.

Fiber 0 g.

Net Carbs. 2 g.

Chocolate Chia Gelatin Dessert

Chocolate Chia Gelatin Dessert

By Kathryn

In Nutribullet....

8 oz. cream cheese

1 cup boiling water

1/4 c. unsweetened cocoa powder

1/4 c. sugar free chocolate syrup (Torani or DaVinci Coffee Syrups)

1/2 tsp. liquid stevia or to taste

1/4 c. chia seeds

1/2 tsp. vanilla extract or other flavor

2 tsp. unflavored gelatin powder

Blend very well.... pour into 4 ramekins or small dishes, cover and refrigerate....

Makes 4 servings....

Each is....

Cal. 279

Protein 9 g.

Fat 22 g.

Carb. 10

Fiber 7

Net Carb. 3

Kat's Low Carb Nutty Granola

Kat's Low Carb Nutty Granola

By Kathryn

-In a large (4 qt.) saucepan, Add, melt and mix together...

3/4 cup Organic Coconut Oil

1 Tbsp. Vanilla

1/4 cup water

1 tsp. green stevia powder, (could substitute white packaged)

1/4 cup powdered Erythritol

2 tsp. liquid Stevia

-In a large bowl, add and mix together well...

3 oz. macadamia nuts, raw, chopped

1/4 cup raw, Raw Pumpkin Seeds

1 cup pecans, chopped

1/2 cup Raw Sunflower Seed

2 cup walnuts, chopped

1 cup Sliced Almonds

1 cup Flaked Coconut, Unsweetened

1 cup Medium Shredded Coconut, Unsweetened

1/4 cup Coconut Flour

1/4 cup Almond Meal/Flour

1/2 cup Ground Flax Meal

1 cup Hemp Hearts

2 Tbsp. ground Cinnamon

1 tsp. salt

When all is mixed together well.... Place out onto 2 parchment lined baking sheets.... Bake at 300 degrees, Stirring well, every 5 minutes, being careful to not let burn, Bake for around 30 minutes, or until golden...  ..... Remove from oven and COOL very well before putting into a closed container, (I used glass jars).... I store in refrigerator and use as needed.....

Makes 11 cups.... Makes 44 - (1/4 cup) servings.... Each 1/4 cup serving - 
180 Cal.
18 g. Fat
5 g. Carb
3 g. Fiber
2 g. Net Carbs
4 g. Prot.

-Delicious served over Greek Yogurt.. (as shown below) etc...

 

~Low Carb Chocolate No-Bakes

Low Carb Chocolate No-Bakes
By Kathryn

In a LARGE sauce pan, add....

1 cup grass-fed salted Butter

1 cup Heavy Whipping Cream

1/2 cup unsweetened Cocoa Powder

1/4 tsp. Sea Salt

2 cups powdered Erythritol

2 tsp. liquid Stevia

Stir with a whisk, and bring to boil... Stir constantly and boil for 4 minutes over medium-high heat. Remove from heat and add....

1 cup Natural Peanut Butter

8 oz. Cream Cheese, full fat, room temperature

2 tsp. Vanilla Extract

Stir until well mixed... and add...

2 cups of Unsweetened Organic Dried Coconut Flakes, fine

1/4 cup unsalted raw Pumpkin Seeds

1/2 cup unsalted raw Sunflower Seeds

1/4 cup Chia Seeds

1 cup ground Flax Meal

1 cup Almond Flour

1 cup chopped Pecans or Walnuts

Mix together well, the above dry ingredients, then, stir into the chocolate mixture.... Stir well... With a medium sized cookie scoop...Scoop out onto a waxed paper lined cookie sheet... Let set for 1/2 hour so all ingredients set together... then, put into refrigerator or freezer until hardened.... Then, put into a air tight container for your eating pleasure....

Makes 64 scoops...

Each one =

Calories..... 134

Carbs.........  3

Net Carbs... 1

Fiber........... 2

Fat.............. 12

Protein.......  3

~Pumpkin Custard

Pumpkin Custard

By Kathryn

(Baked as a custard, or enough to fill 2 pie shells)

1 (15oz) can pure pumpkin (1.5 cups)
3 c. Half-n-half or heavy cream
1.5 c. or equivalent sugar-free sweetener,( I use 1.5 tsp liquid Stevia)
5 eggs
1 Tbsp. pumpkin pie spice
1/2 tsp. sea salt

Place all ingredients into a blender, blend until well mixed....pour into a greased glass baking dish or into 2 unbaked pie shells or low carb shells..... Bake at 350 degrees until done.... How to tell when done.... Reach into oven, with oven mitt ...grasp pan and shake .... When the center does not jiggle it is done.... About 50 min.... Cool, refrigerate, cut into 16 equal portions.

Makes 16 servings:
Total per serving: (without pie shells)
calories=101
net carbs=5
fat=7

Total Recipe....(without pie shells)
Calories-1,613
Total Carbs-96
Fat- 110
Protein-61
Fiber-19

Per Serving: (without pie shells)
Calories-101
Total Carbs- 6
Fat-7
Protein- 4
Fiber-1

~ Kat's Cheesecake (no crust)

Kat's Cheesecake (no crust)

          By Kathryn

Preheat oven to 350 degrees.

In a large mixing bowl, add...

3 (8 oz) blocks of cream cheese, room temperature

Mix very well with an electric hand mixer, then add...

2 tsp. Vanilla extract

1-2 drops Almond extract

1 tsp. Liquid Stevia

1/2 cup finely powdered Erythritol

1/2 cup full fat sour cream

Mix very well..... Then, add one egg at a time...

4 farm fresh eggs

Mixing well after each one... Continue to mix for a couple more minutes.....

Lightly grease a 9 inch spring form pan.... Line with parchment..... Then Spray parchment lightly .... Pour mixture into the pan.... Place on a cookie sheet...then into the hot oven.  Bake for 45-50 or until slightly golden... Let cool 1 hour on a wire rack and then refrigerate for several hours....slice and enjoy!

Makes 12 servings...each serving is...

Cal 242... Carbs 2... Fiber 0... Protein 7... Fat 23

~ Low Carb Peanut Butter Cups

Recipe from Kathryn
Low Carb Peanut Butter Cups (16 cups)

4 oz. Cream Cheese
3/4 c. Natural 100% Peanut Butter
1/4 tsp. Himalayan Pink Salt
1/2 tsp. stevia liquid

-mix together very well, then knead together... Roll into a 12 inch log...wrap well with plastic wrap...freeze for a couple hours or until hard....

Coating...

4 Tbsp. Coconut oil, melted
2 Tbsp. Butter, melted
Dash or 2 of salt
4 tsp. cocoa powder
Stevia to desired sweetness

Mix together and put into a small cup, for dipping...

Now cut the peanut butter log into 16 even cuts.... Dip each into the cup, with a fork to allow excess to drip back into cup...place the candy onto a parchment lined pan... When all pieces are dipped, place into freezer until frozen...then, put the pieces into an airtight freezer container, store in freezer....

Each piece equals to...147 cal...2 net carbs...14 fat...4 Protein...

~ Cheesecake (LCHF) "Fat Bombs"

Recipe from Kathryn

Cheesecake (LCHF) "Fat Bombs"

16 oz cream cheese
2 eggs
2 Tbsp. sour cream
1/2 cup powdered Erythritol
1 tsp. stevia liquid
1 tsp. vanilla extract
1 tsp. almond extract
Dash Himalayan Pink Salt

Put all ingredients into a food processor...blend well...pour into sprayed lined silicon muffin tins... Bake 375 degrees (in a toaster oven for 22-25 minutes)... (18-22 minutes in my regular oven) Just watch them, since oven temps vary... I placed my silicon muffin cups in a baking pan with a little water in it... Be care to not get water in the muffin cups.... Be careful to not OVERCOOK!.....They will still be a bit soft, but firm up as it cools.... Let cool...refrigerate...Makes 12 muffins of yummy cheesecake...

Makes 6 servings... each serving is 2 muffins....

Each serving equals...

Calories 298

Total Fat 26 g

Total Carbohydrate 3 g

Dietary Fiber 0 g

Protein 7 g

~ Low Carb Cream Cheese Frosting Recipe

Recipe by Kathryn
Low Carb Cream Cheese Frosting Recipe

INGREDIENTS

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
Low Carb Sweetener to equal 1-2 cups of powdered sugar (I used 1 cup Powdered Erythritol + 1 tsp. Stevia)
1 teaspoon of vanilla extract

METHOD
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the sweetener. Keep adding until you get to desired sweetness and thickness.

3 Either spread on with an off set spatula or spoon into a piping bag to decorate your cake or cupcake.

Enough to frost 20 cupcakes....
1 serving....

~ Low Carb Chocolate Mayonnaise Cake

Recipe by Kathryn
Low Carb Chocolate Mayonnaise Cake
(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups POWDERED (blend in a dry clean blender or coffee grinder) Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup REAL mayonnaise
1 1/3 cups water

Directions:

1
Preheat oven to 350. Grease and lightly flour 2 (9-inch) round cake pans, set aside. (spray Baker's Joy works well)

2
(DRY mixture) In medium bowl, combine flour, cocoa, baking soda, baking powder and salt; set aside.

3
(CREAMED mixture) In large bowl, with electric mixer at high speed, beat eggs, powdered sweetener and vanilla for 3 minutes or until light and fluffy. Beat in REAL Mayonnaise at low speed until blended. 

4
Into the creamed mixture add PART of the DRY mixture, mix in, then add PART of the water, mixing well alternate adding them, until ending with the last of the DRY flour mixture.

5
Pour into prepared pans. Makes 20 cupcakes, (use liners)

6
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost.... With low carb cream cheese frosting...
http://kathrynslowcarbkitchen.blogspot.com/2014/03/low-carb-cream-cheese-frosting-recipe.html

Makes 20 cupcakes...
I cupcake is 1 serving
1 UNFROSTED cupcake equals...

~ Butter Mint Fat Bombs

Recipe from Kathryn
Butter Mint Fat Bombs

4 Tbsp. Butter, melted
3 Tbsp. Coconut Oil, melted
3/4 tsp. Mint extract
1/2 tsp. Vanilla extract
1/8 tsp. Himalayan Pink Salt
stevia to desired sweetness

Place all ingredients together and mix very well...pour into desired tiny molds.... Freeze.... Mine made 120 tiny pieces... These are tasty!

NOTE: I wonder if the mint will help with the Keto Breath?
Makes 60 servings of 2 mints each....
Each serving=

~ Jell-O Cream

These are awesome!.... I know!.. I know!... They contain the wrong sweetener, but I just wanted them!... I wish they would make Jell-O with Stevia!.... Then, I'd really love them even more!... Use as a treat, to UP your fat, if you can handle dairy!.. Enjoy!

Recipe from Kathryn
Jell-O Cream

I large package sugar free Gelatin (any flavor)
1 cup boiling water

Mix together until dissolved...

In a blender add...

8 oz. cream cheese, cut into smaller chunks
1/2 cup heavy cream

Add gelatin mixture and blend well, pour into silicon molds...refrigerate until set... So yummy!...

Makes 16 small treats!

~ Low Carb Custard

Recipe from Kathryn
Low Carb Custard

4 cups half and half
8 eggs
2 tbsp. vanilla
Liquid Stevia to taste (I used about 1 1/2 -2 tsp.)
*Nutmeg as a topper

Blend all ingredients well in a blender and pour into 8 glass ramekins or custard cups, or a 2 quart baking dish ....*sprinkle top with lots of nutmeg.... put cups or baking dish into a bigger baking pan with water in it half way up the sides of the ramekins or dish .... Bake 350 degrees for 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).. Carefully remove from HOT water.... Let cool well, then refrigerate....

Makes 8 servings....

Per Serving: 241 calories.... 4 gr. Carbs.....17 gr. Fat ..... 10 gr. Protein ....0 Fiber

~ Maple Butter Creams Fat Bombs

Recipe from Kathryn
Maple Butter Creams Fat Bombs
Make 14 little scoops... (8 fat gr. per little scoop)

1 stick of Butter, melted.
1/2 tsp. Maple Extract
1/2 tsp.Vanilla Extract
1/4 cup of Heavy Cream.
10+ drops stevia

I put all of these ingredients into a small metal bowl...placed that bowl into a larger bowl that had ice and water in it.....then, holding the smaller bowl, I mixed it with electric beater, until nice and fluffy.... Now take a tiny ice cream scoop and scoop it onto a plate...put into freezer until frozen...then, put frozen scoops, into an airtight freezer container and store in freezer...enjoy!

~ Praline Cheesecake Parfait

Recipe from Kathryn
Praline Cheesecake Parfait

Take 1/3 cup cold water
add 1 TBSP. unflavored gelatin or 1 pkt,
sprinkle over cold water and let soften for 10 minutes
then, add 2/3 cups boiling water and stir until dissolved....

Place all these ingredients in Blender
the gelatin water mixture, above...
2 (8 oz. cream cheese)
I scoop of Vanilla Whey Protein Powder
1/3 cup Davinci Praline flavored SF Syrup (or other flavor)
15 drops of English Toffee Stevia (or other flavor)
1 tsp. vanilla extract

Blend well and pour into a glass bowl.... top with nutmeg and chill for a few hours until set...

Make a whipped topping from....
heavy whipping cream
vanilla
stevia
Whip til creamy....

Scoop cheesecake into serving dish....top with whipped cream.... sprinkle on a few chopped nuts.....and a bit more nutmeg.....YUM!

7 servings....
Per Serving: 334 cal./2 net carbs./31 g. fat/10 Prot.

~ Peach Cheesecake Mousse

Recipe from Kathryn
Peach Cheesecake Mousse

Take 1/3 cup cold water
add 1 TBSP. unflavored gelatin or 1 pkt,
sprinkle over cold water and let soften for 10 minutes
then, add 2/3 cups boiling water and stir until dissolved....

Place all these ingredients in Blender
the gelatin water mixture, above...
2 (8 oz. cream cheese)
I scoop of Vanilla Whey Protein Powder
1/2 cup sliced peaches
1/3 cup Davinci Peach flavored SF Syrup (or other flavor) OR use a flavored Stevia + flavored extract
15 drops of Vanilla Cream Stevia (or other flavor)
1 tsp. vanilla extract

Blend well and pour into a glass bowl.... Chill well, until set....then serve in a dish, topped with nutmeg, top with fresh whipped cream, sweetened with a bit of stevia and vanilla....top with a slice of peach...mmm!
Makes 8 serving....
Each Serving equals...