Roasted Bone Broth/Stock

Kathryn's Roasted Turkey, Chicken, or Beef/Veggie Bone Broth/Stock* 

By Kathryn

Ingredients...
Water to about fill huge stock pot (mine is about 20 qts.)
6 carrots, halved
4 ribs celery, halved
2 large onions, halved
4 cloves garlic,thickly sliced
Chives, to taste
2 bay leaves
About 6 whole peppercorns
Red pepper flakes, to taste
Re-Roasted Turkey, Chicken or Beef Bones/Carcass

....Roast Turkey, Chicken or chunk of beef with bones, as usual in oven, picked all the meat off well, use the meat for other use ...

Put all of the carcass/bones and  remains back into the roast pan, skin and all, and roast again in oven until well-browned, at least 2+ hours. It get's very brown!.... Brown = flavor!

When browned, place in a huge stock pot (mine was at least 20 quarts) along with water and remaining ingredients. Simmer for a several hours until carcass appears clean and all the browned areas are gone. The Brown means flavor and it is now in the liquid!.. Drain well through a cheesecloth and pour into containers that can go into the freezer. Make sure to mark these well so you will know what they are when you need them. I got about 24 pints of wonderful bone broth to use in my recipes. Enjoy!

*NOTE: This would be great done with any bones, beef, deer, or pork.... and just well-roasted and made like above...mmm!

*Another perk to this recipe is that it has no preservatives, like MSG....and a GREAT money saver!...and all the benefit from a great bone broth..... and that is AWESOME!!!

Per 1 cup serving....

Calories.... 100

Fat............ 10 grams

Protein........2 grams

~Kathryn's Clam Chowder

Kathryn's Clam Chowder

By Kathryn

...In a large pot, fry up...

8 slices bacon cooked and crumbled

...remove bacon from pan for adding to soup later

...add to drippings

1 cup finely chopped sweet onion

2 cups finely chopped celery

...cook until clear and soft

add ...

1 quart chicken broth and liquid drained from the 51 oz. can of chopped sea clams

1 lb. finely diced Daikon Radish

... simmer for a few minutes until radish dices just start to get soft

...add all into a large crockpot (turned on HIGH) with ...

1 cup butter, softened room temperature

16 oz. cream cheese, softened room temperature

stir well to blend into the hot liquid...

add...

the drained clams from a 51 oz. can

1 quart of heavy cream

reserved crumbled bacon

1 cup finely diced green onions, green only

pepper and salt to taste, be careful with the salt since many of the ingredients are salty...

simmer until ready, about 2-3 hours on high, Note: I like my soups a bit soupy.... If you like it thicker, you might add a bit of Xanthum Gum to your sauce to thicken it.... My family loved it this way!... Me, too!.... Enjoy!!!

Make 10 servings

Each Serving=

_{Calories 511}

_{Net Carbs 10}

_{Fat 43}

_{Protein 21}

_{Fiber 2}

~Low Carb Lasagna

Low Carb Lasagna (12 large servings)

By Kathryn

4 medium zucchini, sliced very thin on mandolin

3/4 cup basil almond pesto, homemade (to marinade the zucchini slices)

....lightly spread a spoonful of pesto on each slice, turn over and spread more on the back side... grill the marinated zucchini slices until nice grill marks are on both sides, this dries out the zucchini a bit to help the lasagna not be too wet... I used my George Forman Grill...it took several times to fill it ....

.................................................

...in a bowl, mix together the cottage cheese, with the ingredients directly below ...

2 cups cottage cheese (4%)

2 eggs

1/4 cup dried chives

1 Tbsp. garlic powder

2 Tbsp. fresh minced garlic

1 Tbsp. onion powder

1 Tbsp. black pepper

1/4 cup diced small, sun-dried tomatoes

..........................................................

4 # no-sugar jarred marinara sauce

7.6 oz. sliced black olives

1 # chopped fresh mushrooms

1 # sliced pepperoni

2 # cooked ground beef, seasoned well with salt, pepper, onion powder, and garlic powder...

2 # shredded mozzarella Cheese

1/2 cup shredded parmesan cheese

... take a giant roast pan (I used foil, so I could throw away the pan)... spray with non stick spray.... start with...

1/3 marinara sauce

1/2 zucchini slices...

1/2 the cottage cheese mixture,...

1/2 the pepperoni...

1/4 the grated  cheese...

all the mushrooms...

1/2 cooked ground beef...

1/3 marinara sauce....

1/2 zucchini slices...

1/2 cottage cheese mixture....

1/4 grated cheese...

1/2 pepperoni...

all the sliced olives...

1/4 grated cheese....

1/2 cooked ground beef

1/3 marinara....

1/4 grated cheese....

sprinkling the parmesan cheese on top....

Cover with a sheet of aluminum foil.... Bake in 350 oven until bubbling... about an hour+ Remove the foil and continue to bake until browned... When done, set for at least 20 minutes to set before serving.

Makes 12 servings....

Each Serving =

825 Calories

18 Total Carbs

15 Net Carbs

58 Fat

57 Protein

3 Fiber

~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

~ Sunshine Chia Waffles

Sunshine Chia Waffles (makes 1 hearty waffle)

By Kathryn

Dry mix.....

1 Tbsp. Almond flour

1 Tbsp. Coconut Flour

1 Tbsp. Ground flax

1 Tbsp. Chopped pecans

1 Tbsp. Dried shredded coconut, unsweetened

1/4 tsp. Xanthum Gum

1/4 tsp. Himalayan Pink Salt

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp yeast

Wet ingredients...

2 eggs

1 Tbsp. Cream cheese

2 Tbsp. Heavy cream

2 Tbsp. Water

1/2 tsp. maple extract

1 Tbsp. Coconut oil

6-8 drops liquid stevia

1 tsp. Chia Seeds, mix in to the final mix...stir often

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cool until dark brown to insure inside is done.... About 5 minutes.

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 58 fat, 21 protein, 11 fiber, 

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!.... Or mix up a big batch, divide into portions and cook off and freeze, ready to warm up for a hearty breakfast!

............................

8X Recipe.... Makes 8 waffles

Dry mix.....

1/2 cup Almond flour

1/2 cup Coconut Flour

1/2 cup Ground flax

1/2 cup Chopped pecans

1/2 cup Dried shredded coconut, unsweetened

2 tsp. Xanthum Gum

2 tsp. Himalayan Pink Salt

2 tsp. cinnamon

4 tsp. baking powder

1 Tbsp. Yeast

Wet ingredients...

16 eggs

1/2 cup Cream cheese

1 cup Heavy cream

1 cup Water

4 tsp. maple extract

1/2 cup Coconut oil

1- 1 1/4 tsp. Liquid stevia

1/4 cup Chia Seeds, mix in to the final mix...stir often

Mix dry ingredients in a large mixing bowl.... Mix all the wet ingredients into a large blender or another large mixing bowl....mix well...then pour wet into the dry, blend well with a large whisk.... Add chia seeds and mix well...set for a minute and mix again...mix every minute or so until mixture thickens up from the chia seeds expanding.... Then divide into equal sizes bowls or containers....and cook each one....cool and freeze flat...then place in baggies, for future breakfasts!.... Enjoy!

Makes 8 waffles...

Each Waffle = 5 net carbs, 58 fat, 21 protein, 11 fiber, 

~ Garden Omelet

Garden Omelet

By Kathryn

In a small bowl, add...and mix together

2 eggs, slightly beaten
1/2 Tbsp. Full fat sour cream
1 sweet mini pepper, cut up
3 little cherry tomatoes, cut up
1 Tbsp. Cilantro, chopped small
1/2 oz. grated cheese, (1/2 in bowl) reserve 1/2 for top
Salt
Pepper

In a small skillet, on medium heat, add

1/2 tsp. Bacon grease

Then, add mixed up omelet ingredients, cover with lid....cook for a few minutes, then turn over with spatula... Cook more until inside is almost done...turn back over and add remaining grated cheese, top with lid until melted...slide onto small plate...enjoy!...makes 1 serving.

Variation: add bacon, sausage, avocado, ...

258 Cal... 3 Net carbs... 18 Fat... 16 Protein...

~ 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

~ Hot Buttered Rum ~ Bullet Proof Style

 

Recipe from Kathryn

Hot Buttered Rum ~ Bullet Proof Style

Take 12 oz. boiling water

1-2 tea bags Vanilla Chai Tea (Bigalow)

Steep to desired strength.

Pour into Nutri Bullet cup...

Add...

2 Tbsp Butter

1 Tbsp MCT oil

Pinch of cinnamon

Pinch of fresh ground nutmeg

Liquid Stevia to taste...maybe a couple drops

1 shot of Spiced Rum

Blend very well, to make it nice and frothy...

Pour into a nice and hot mug, sprinkle on a bit of nutmeg to look pretty....Enjoy your evening!! ;)

1 serving... Calories 379... Carbs 0... Fat 37

~ Low Carb Mock Cornbread Muffins

Recipe from Kathryn
Low Carb Mock Cornbread Muffins

In a sauce pan...add and bring to low simmer....
1 cup water
1 tsp. Salt
1/4 c. Butter
3 Tbsp powdered Erythritol

Mix together flours and baking powder and add it at the same time to the liquid mixture....
1 1/2 cup fine almond flour
1/4 cup coconut flour
1 tsp, baking powder

... vigorously mix with a wooden spoon to bring it all together and remove any lumps ....keep it moving...don't let it burn...keep it cooking a bit to color a little bit.....

Remove the pan from the heat ...let the dough cool just a tiny bit...so the eggs don't scramble as you add them...

6 eggs
...add one egg at a time....mix it very well...add another egg....mix well....repeat until all eggs are incorporated....

Pour into 12 paper lined muffin tins..... Bake 350 for 18-20 minutes..... Cool slightly....serve with lots of butter

Variations: you could add chopped peppers, bacon, cheese....to vary the flavors...

Note.... I believe these would make a yummy sandwich when cut in half.... Like an egg mcmuffin...
The taste is a cross between cornbread and a biscuit, holds together well ...very tasty!

Makes about 12 muffins (w/o anything added)....
Each muffin equals...
166 Cal.... 5 Carb.... 3 Fiber.... 2 Net Carbs.... 14 Fat... 8 Protein..

....Took one of my muffins above cut it in half, and buttered it generously....then sprinkled them garlic powder, Himalayan Sea Salt and some dried chives...then pan grilled them.....oh my yum.... Garlic Toast!.

..Took one of my muffins above....cut it in half.... Buttered generously...and sprinkled them with cinnamon Erythritol mixture....Then, I baked them until the top was bubbly..... Broiled a minute near the end of the baking.....I did this in my toaster oven.....I needed to be more generous with the cinnamon sweetener....but it was still delicious..... Cinnamon Toast!!

~ Dill Creamy Havarti Crackers

 

Recipe from Kathryn
Dill Creamy Havarti Crackers

Place squares of creamy Havarti cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with dried dill and seasoning salt (I used a homemade).

Bake 350 degrees for 12 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Rosemary Garlic Aged Cheddar Crackers

Recipe from Kathryn
Rosemary Garlic Aged Cheddar Crackers

Place squares of Aged cheddar cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet. (I found cheddar spreads the most)

Sprinkle with powdered Rosemary and garlic powder.
Bake 350 degrees for 12 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Dill and Onion Dutch Gouda Crackers

 

Recipe from Kathryn
Dill and Onion Dutch Gouda Crackers

Place squares of Dutch Gouda cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with dried dill and garlic powder.

Bake 350 degrees for 10 minutes or until it is golden brown.... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Turmeric and Pepper French Swiss Crackers

Recipe from Kathryn
Turmeric and Pepper French Swiss Crackers

Place squares of French Swiss cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with black pepper and Turmeric.

Bake 350 degrees for 14 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
30 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Lemon Herb Dutch Gouda Crackers

Recipe from Kathryn
Lemon Herb Dutch Gouda Crackers

Place squares of Dutch Gouda cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with Lemon Herb Seasoning.

Bake 350 degrees for 10 minutes or until it is golden brown....Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Garlic Turmeric Cheese Crackers

 

 

 

 

Recipe from Kathryn
Garlic Turmeric Cheese Crackers

Take a slice of provolone cheese....
Put it on a parchment lined cookie sheet.
Sprinkle on lightly powdered garlic, Turmeric, and a seasoned salt ....

Bake 350 degrees for 10 minutes or until it is golden brown... Let cool and break or cut into 4 quarters....

Makes 4 delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

Each slice makes 4 crackers (1 serving) 100 calories, 8 Fat, 7 Protein, 0 carbs

~ LCHF Stroganoff

 

Recipe from Kathry
LCHF Stroganoff

1/2 cup butter (1 stick)
1 lb. sliced mushrooms
1/2 c. thinly sliced onions
Onion powder
Garlic powder
Black pepper
1 Tbsp. Soy sauce or aminos
6 oz. cooked steak, sliced thin or diced
1 small diced Roma tomato
2 Tbsp finely sliced chives
8 oz. cream cheese, cubed into small bits, to melt faster
1/4 cup heavy cream
1/2 cup sour cream

In a large skillet, melt butter, add sliced mushrooms and onions....sauté until tender.  Add seasonings, soy sauce and cooked steak, continuing to sauté.  Add diced tomato, chives, cream cheese...continue to cook...stir and add cream....allowing it to all blend well together, stir in sour cream..... And serve!

Makes 4 servings

Each serving is...
Cal...610  Net Carbs...9  Fat...55  Protein...19  Fiber...1

~ Cheese Biscuit Recipe...

Recipe from KathrynRecipe from Kathryn

Recipe from Kathryn
Cheese Biscuit Recipe
(Makes...4 biscuits)

1 cup Kathryn's Low Carb Baking Mix
About 1/4 cup heavy whipping cream
1/2 cup grated cheddar cheese

Mix the above together until just mixed....Form a round ball...place onto UNgreased baking pan... Do NOT press down, keep round as it flattens as it bakes... Bake at 400 degrees, toaster oven, for 25-30 minutes.... Let set a couple minutes....enjoy!

Each biscuit =
Cal. 293 ...Net Carbs 2 ...Fat 26 ...Protein 9 ...Fiber 5

~ Belgian Waffle (using my low carb baking mix

Recipe from Kathryn
Belgian Waffle
(Using my low carb mix)

1/4 cup low carb baking mix
2 Tbsp. Cream
1 Tsp. Coconut oil
1 egg
Couple drops of Stevia
Couple drops of Vanilla or maple extract

Blend above ingredients together in magic bullet
Cook in hot waffle iron.....

Cal.366... Protein 11... Net Carbs 2... Fat 26... Fiber 5...

~ Kathryn's Low Carb Baking Mix

Recipe from Kathryn
Kathryn's Low Carb Baking Mix

4 cups almond flour
2 cups ground golden flax
1/2 cup coconut flour
4 Tbsp. baking powder
1 Tbsp. xanthum gum
1 Tbsp. salt

Mix all the above together and work through a fine strainer to remove any lumps....

1/2 cup coconut oil, cut into small cubes, cold
1/2 cup butter, cut into small cubes, cold,

Then, cut in with a pastry blender or put into the food processor to cut into dry mixture above...

Store in airtight container, in the fridge....

Makes about 8 cups of mix....

Each serving is 1/4 cup.
Cal. 174 ...Net Carbs 2 ...Fat 16 ...Protein 5 ...Fiber 5

This baking mix does not contain oats or oat fiber like many other recipes that I have come across.... This recipes is a more hearty "whole grain" taste, due to the flax being used.... I love that since before going low carb, I was into "whole grains"..... So it'll be fun to experiment with it!...

~ Beef Taquitoes

Recipe from Kathryn
Beef Taquitoes

Ingredients:
3 slices Mild Provolone Cheese slices (I bought mine at Costco)
Garlic powder
Mexican Spices
3 oz. Cooked beef, warmed

Oven 375 degrees

Place Parchment paper on a cookie sheet....spray with nonstick cooking spray... Evenly space 3 slices of Provolone Cheese on the parchment.. Sprinkle lightly with garlic powder and Mexican spices.... I used a salt-free Mexican seasoning blend, from "The Spice Hunter", bought at my local Co-op.....Bake for 9-10 minutes until color is right... after they are cooked.... Working quickly, Place warm cooked beef (i used skirt steak leftovers) on the shell and carefully roll up in a tight roll, be CAREFUL, they are HOT!....

Serve with salsa, guacamole, and sour cream....enjoy!
Makes 3 Taquitos...
EACH Taquito with 1 TBSP sour cream equals...

~ 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...

~ Maple Pecan Parmesan Crusted Salmon

Recipe from Kathryn
Maple Pecan Parmesan Crusted Salmon

16 oz. Wild Salmon, thawed

Mix together in a small bowl...
1/4 mayonnaise
1/4 tsp. maple flavoring
10-12 drops stevia
A few sprinkles of Himalayan Pink salt

In another small bowl mix together...
1/4 cup pecan finely chopped
1/4 cup grated Parmesan
A few sprinkles of garlic powder
Black pepper
Himalayan Pink Salt

Place thawed Salmon on a baking dish, skin side DOWN...
Spread the mayo mixture thickly, onto the salmon...then sprinkle on the pecan mixture over the mayo layer...

Bake in an 350 degree oven...around 40-45 minutes, depending on the thickness of your salmon, to tell if it is done, take a fork to a thick part and see if it is "flakey"... Turn oven to broil for another couple minutes to brown topping a bit, being careful not to burn....

This is the first time I made salmon like this....it was a hit with my guys...all they kept saying was "mmmm"!

Makes 4 servings
Each serving......

~ Sunshine Waffles (makes 1 hearty waffle)

Recipe from Kathryn

Sunshine Waffles (makes 1 hearty waffle)

Dry mix.....
1 Tbsp. Almond flour
1 Tbsp. Coconut Flour
1 Tbsp. Ground flax
1 Tbsp. Chopped pecans
1 Tbsp. Dried shredded coconut, unsweetened
1/4 tsp. Xanthum Gum
1/4 tsp. Himalayan Pink Salt
1/4 tsp. cinnamon
1/2 tsp. baking powder

Wet ingredients...
2 eggs
1 Tbsp. Cream cheese
2 Tbsp. Heavy cream
2 Tbsp. Water
1/2 tsp. maple extract
1 Tbsp. Coconut oil
6-8 drops liquid stevia

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cook until dark brown to insure inside is done....

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 57 fat, 20 protein, 9 fiber,

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

*Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!....

~ Homemade Beef Broth, Bullet-Style ( full fat )

Recipe by Kathryn

Homemade Beef Broth, Bullet-Style ( full fat )

2 cups homemade beef broth (mine was from the freezer)
1 Tbsp. grass-fed Butter
1 tsp. lemon zest
1 Tbsp. Fresh lemon juice
1 tsp. finely grated ginger root
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Himalayan Pink Salt to taste
1/4 cup spinach, sliced
1/4 cup grated cheddar cheese

Heat well in a small sauce pan, then blend in NutriBullet or blender, well!.....serve and enjoy!.... Keep stirring as you eat to keep the cheese mixed up.....yummy!

~ Creamy Olive-Oni Hors D'oeuvres

Recipe from Kathryn
Creamy Olive-Oni Hors D'oeuvres ....

Recipe ingredients are....

3 JUMBO Black olives
1 Tbsp. Softened Cream Cheese
3 Sliced Pepperoni


...For how-to instructions... check out this vlog.... http://www.youtube.com/watch?v=c2DLgTfB7wQ&list=UUXR7vXCBufI1Gq85TewcCMA&index=12&feature=plcp

Each 3 equals...

~ Pinwheels

Recipe from Kathryn
Pinwheels

Ingredients...
Sliced Roast Beef or other sliced meats
Cream Cheese
Horseradish
Sliced Greek Pepperoncini or thin cut pickle spear

Mix softened cream cheese, a bit of horseradish together.... Spread on to a slice of Roast Beef.... put a thin row of peppers along one edge... and then roll up starting with the pepper edge.... roll into a tight log.... poke with rounded toothpicks... and chill.... When ready to serve... cut between the toothpicks...and serve!... YUM!

~ 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...

~ "Creamy Garlic Pepperoni and Mushroom"

Revised Recipe from Kathryn
"Creamy Garlic Pepperoni and Mushroom"

The Crust:
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic powder

I just used my food processor .... Here is how...

I put my shredded cheese (I used cheddar/Jack mixture), almond flour and garlic into the bowl of the processor... Pulsed until mixture resembled crumbs.... Put in the warmed cream cheese (I warmed it by setting it on the stovetop while the oven was warming) and egg.. Pulsed to combine....then, with a rubber spatula ...gather it into a ball, placed onto a greased piece of parchment....placed another piece on top and with a rolling pin, rolled it out to a this round.... Then removed the top parchment and slid the crust onto my baking stone or cookie sheet...Dock the crust by, taking a fork and poking throughout the crust to prevent bubbles.... and baked as directed.... 400 degrees for 12-14 minutes. Watch for bubbles and POP if they appear.

Toppings:

Make a garlic cream sauce, mix together...
4 oz. warmed cream cheese
1/2 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. black pepper
...spread onto cooked crust, evenly

Then top with...

1/2 cup thinly sliced fresh mushrooms
20 or so pepperoni slices
4 oz. grated cheese
2 Tbsp. chopped green onions

Then, topped it with a garlic cream cheese mixture, sliced mushrooms, pepperoni, cheese and green onions...baked again for about 5 minutes, broiling for the last minute.... Cut into 6 slices....easy to pick up!.... Yum!
1/6 Pizza =

*Note... Revised from the original Fat Head Pizza recipe...
http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/

~ 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=