~ 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...