Tag: keto

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6-ingredient Peanut Butter Klondike Bars (Keto, THM, Low-Carb)

So now that it’s almost summer, I use just about any excuse I can to eat ice cream. Where’s all my fellow ice cream fans??? Anyways, we all know that Chocolate and Peanut Butter is one of the Best combinations EVER!!! So of course I Had to make a Klondike version!

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These are best eaten as soon as they’ve chilled enough to harden the chocolate. SUUPPPPEERRR creamy and totally divine!!

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You’ve probably noticed that I use a 8×8 dish because it makes the perfect sized squares!! I mean, you could make smaller squares, but let’s be real for a second… ain’t nobody gonna wanna share their 9th of the dish, let alone make it smaller.

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Would you just look at those Beauties!! I DARE you to try them and tell me that they aren’t the perfect summer dessert or snack!

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Print Recipe

Peanut Butter Klondike Bars

Prep Time5 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Klondike Filling

  • 2 cups heavy whipping cream
  • 3 egg yolks
  • 2 tbsp natural peanut butter
  • 1 tbsp pyure (or preferred sweetener)

Chocolate Shell

  • 4 Moser Roth 85% Chocolate bars (4 oz. Chocolate)
  • 1/4 cup coconut oil

Instructions

  • Mix all the ingredients for the klondike filling in a medium saucepan and turn to Medium heat.
  • Mix periodically and heat until it simmers. NOT BOIL!!
  • Pour into a 8x8 with parchment paper in it and put into the freezer.
  • After it's frozen, take them out to let soften a bit so you can cut into 9 squares.
  • Put the chocolate and coconut oil into a microwavable bowl and microwave until melted.
  • Dip the squares into the chocolate and place onto a cookie sheet with parchment paper.
  • Put into the freezer to harden the chocolate shell.
  • Take out and ENJOY!!!!

 

 

 

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Zucchini and Beef Dip (Keto, THM, Low-Carb)

  1. So I’ve hinted about this recipe in my insta stories and here it FINALLY IS!!! This recipe is SO versatile! It can be a dip, a soup, a pour-over for noodles/zoodles/rice/quinoa/etc. or anything else your brilliant minds can come up with! (I linked the healthy noodles we get from Wal-mart, or you can purchase them through the noodle link. I also linked the zoodle maker we use)

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You don’t have to chop the onions this small, I just did so they would cook faster.

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Same with the zucchini. I quartered it to help it cook faster. If you want bigger slices, or don’t mind if it takes longer to cook, go ahead and leave it in rounds.

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While you let the dip simmer, you can prepare your Joseph’s Lavish Bread I only use half of a lavish bread, so I don’t overdo it on the carbs. Also its plenty for one person, but if you wanna down the whole thing…GO FOR IT! No judgement here!

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Also, this is all done in ONE POT! That’s right! You read right! As a person that doesn’t exactly enjoy dishes, this is SUPER IDEAL! ( I linked a cool pot if you don’t have a nice one)

 

Print Recipe

Zucchini and Beef Dip

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Author: admin

Ingredients

  • 1 lb Ground Beef
  • 1.5 cup Heavy Whipping Cream
  • 1 medium Zucchini (Chopped)
  • 1 small onion (Chopped)
  • 1 tbsp nutritional yeast
  • 1/2 tsp tumeric
  • 3 tbsp Parmesan Cheese (Green can)
  • 1.5 tsp Gelatin (Optional)
  • 1 pinch Thyme
  • 1 small handful Fresh Cilantro
  • salt and pepper (To taste)
  • Shredded Cheese to top (Optional)
  • 1 Joseph's lavish bread (For dipping)

Instructions

  • Cook your burger to your desired crispness.
  • While that's cooking, chop your onion and zucchini. (I sliced the zucchini into little circles, and then quartered them so they would cook faster.)
  • When your burger is done, add the zucchini and onion and cook until tender. (Putting a lid on your pot will help steam the veggies and get done faster.)
  • Add the rest of the ingredients except the Joseph's bread (unless you aren't using gelatin. I used it to help it thicken) and let it cook until it thickens up to desired thickness. (We used it as a dip so we wanted it thicker. If you want it as a soup, or pour over for noodles/rice/zoodles/etc. then it doesn't have to be as thick)
  • Butter the Lavish bread and score into chip shapes. Bake in the oven (350F) on a cookie sheet until desired brownness.
  • Dip and enjoy!!!

 

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Low-carb, Paleo, Keto, THM Lemon Bars!!

Ok, so I am a fan of lemon if you can’t already tell from my last post Peppermint, Lemon Tea

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Since it’s spring, a LOT of people have head stuff going on!! Sinus junk and whatnot. Anyways, if you are one of those victims of spring…I suggest you check that tea out! Now, on to this lovely new recipe full of spring goodness!

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I made a Simple Simon crust from the THM book. Trust me when I say the name says it all!! 3 ingredients, and SUPER FAST to throw together! I used Bob’s Red Mill Coconut I love when there are brands you can trust to be truly good ingredients! For Coconut oil…we get serious. We get the big tub from Sam’s Club! (Linked here)

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Since all my friends in Arizona just had Citrus Season, you all can make this pronto!! I heard it was an abundant year too. I’ve always been a fan of all things lemon. Be it a lemon tart, lemon-head, (No I don’t eat those anymore) lemon drops, or even lemon cake. Making myself hungry over here.

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So I just noticed something, and I’m wondering if anybody else has noticed yet. In my pictures, the utensils are always on the left hand side. Yup I’m lefthanded and proud of it! Any fellow lefties out there??

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The lemons on top were my mom’s idea. She’s always got the best ideas! It’s amazing how a little detail can really enhance a picture.

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Another little detail, also my mom’s fantastic idea! When taking pictures a lot of times you forget about the little, but important things. That’s what your mom is for. Also just a side note, this tastes AHHMAZING with my Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) on top! Trust me on this. It mellows out the lemon slightly but isn’t overpowering.

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Print Recipe

Low carb, Paleo Lemon Bars

Prep Time10 minutes
Cook Time10 minutes
Chill time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Lemon topping

  • 3 lemons
  • 3-4 tbsp pyure (Or preferred sweetener)
  • 2 tsp gelatin (If you want a more jello like texture add more)
  • 1/2 tsp salt
  • 1/4 tsp xanthem gum (If you don't have this just add extra gelatin)
  • 1 cup water

Crust

  • 1&1/3 cup Coconut (ground)
  • 2 tbsp coconut oil
  • 1 tsp pyure

Instructions

  • Grind your coconut in your blender or food processer till it's like a flour.
  • Mix in the pyure.
  • Melt your coconut oil and mix with your dry coconut mixture.
  • Press firmly into a 8x8 and chill while you make the topping.
  • Juice 3 lemons (Or less if you want a milder lemon flavor) Strain into a bowl and set aside.
  • Mix your pyure, gelatin, salt,  and, xanthem gum in a small bowl.
  • Put the water into a medium sauce pan and slowly whisk in the dry mixture.
  • Turn the burner to medium heat and stir frequently until it comes to a boil. Then remove from the stove and whisk in the lemon juice. 
  • Refrigerate to until set up.
  • Remove the lemon mixture from the fridge and press through a strainer with a fork. Then pour over the coconut crust and put back into the refrigerator to firm up.
  • Enjoy!! 

 

 

 

 

 

 

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Quick, Easy, Keto, Low-Carb Cool Whip (BONUS)

Cuisine: American So, on my last post Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free) I said to be looking for this post for a very good reason!

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The reason is because, this is what you add in between 2 of your leftover Chocolate pancakes. Then VIOLA! You have a whoopie pie!!!

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Now I put mine in the freezer to firm it up a little bit. Maybe 30 minutes or so. So really I guess it was kind’ve like an ice cream sandwich...which is still a win.

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I mean, who doesn’t like whoopie pies?? Right?? Or ice cream sandwiches!!

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Ice cream sandwich or whoopie pie, whatever you wanna call! It’s worth making and sinking your teeth into right??

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Print Recipe

Homemade Cool Whip

Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: admin

Ingredients

  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla
  • 1 tsp Pyure

Instructions

  • Pour the heavy whipping cream in a big bowl so you have plenty of room to whip it up.
  • Add the vanilla and sweetener.
  • Blend with a stand mixer until stiff and forms stiff peaks when you pull mixers out.
  • You can adjust the sweetener to your liking. (We don't need it very sweet)

 

 

 

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Quick, Healthy, 4-ingredient Chocolate Pancakes! (Keto, THM, Low Carb, Grain free)

Chocolate Pancakes?? YeS pLeAsE!!!

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Would ya just look at those?? I know, I know, the lighting isn’t the greatest. Please give me a little slack since I’m just starting with this food photography thing. Thanks in advance! Love ya’s!

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This is the Chocolate protein powder I used. It’s optional, but I wanted to add extra protein, and it kinda sorta makes the pancakes taste like hot chocolate so…

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When I poured the batter onto the pan, it looked like chocolate pudding. It was at that point I knew they were gonna be delicious!

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Also, little disclaimer, I didn’t add any sweetener. They really don’t need any unless dark chocolate isn’t something you purposely eat,  or enjoy a lot hehe. (85% Moser Roth bars coming in clutch again.) Check out my last post to see what I mean. Healthy, Low Carb, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

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For texture peeps like me out there, would ya look at that!! Also, be looking for my next blog post about how these delicious pancakes, can also become a delicious dessert!

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Print Recipe

Chocolate Pancakes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Author: admin

Ingredients

  • 2 Eggs Seperated
  • 2 85% Moser Roth Chocolate bars
  • 1 scoop Chocolate Whey Protein Powder
  • 2-3 tbsp Almond Milk For wetness
  • 1 tbsp Coconut oil For cooking

Instructions

  • Melt the chocolate in a bowl over a small sauce pan with water in it. (Or just use the good ole microwave!)
  • Separate the egg yolks and whites into 2 separate bowls.
  • Add the chocolate protein powder to the egg yolks and however much almond milk you want, and mix.
  • Warm your coconut oil in the pan on med-low heat.
  • Beat the egg whites till stiff peaks form.
  • Add the melted Chocolate to the egg yolk mixture.
  • Mix the egg whites into the egg yolk mixture
  • Pour batter onto the heated pan and let cook till you see the bubbles, then flip.
  • Cook for a minute or so on the other side and serve!

Notes

*If you don't have the Moser Roth Chocolate, you can just use 2 oz. of chocolate.
*1 scoop of protein powder is about 3 tablespoons.
*The Almond milk is just for wetness, so if you want a thinner batter add more. My batter was pretty thick.

 

 

 

 

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Low Carb, THM, Keto, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

Chocolate Chip cookies are always winning AmIrIgHt or Am I right??

So, yesterday I was looking for a way to use up a bunch of egg yolks I had leftover from a recipe I’d made the previous week. I looked online, and found Shinee’s egg yolk cookies. I haven’t tried hers, but I’m sure they’re Amazing! So, needless to say, I healthified them.

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I’m a huge fan of low ingredient recipes, so this was a win, win in my book. Used up all my egg yolks, and only 7-ingredients.

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I am a HUUUUGGGEEE Chocolate fan!! Especially when it comes to dark chocolate. We get these  85% Moser Roth Bars, they really hit the spot when you need a chocolate fix. They also make great chocolate chunks for cookies and other baked goods!

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Would you just look at that delicious goodness?!

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See what I mean about the no spreading thing??

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That texture tho…MMMmmm. Believe me, I am a texture aficionado. So if these weren’t up to par…they wouldn’t be sitting here waiting for you to make them. 

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Print Recipe

Fast 7- ingredient Chocolate Chip Cookies (Low Carb & Keto)


Prep Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: admin

Ingredients

  • 6 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1/2 cup Softened butter
  • 1 & 1/2 tbsp Pyure (sweetener)
  • 2 & 1/2 cups Almond Flour
  • 1 tsp Baking Soda
  • 1 tsp Arrowroot Powder
  • 1 & 1/2 Bars 85% Moser Roth Chocolate (Chopped)

Instructions

  • Preheat oven to 350 F (177C)
  • In a small bowl, whisk the egg yolks and vanilla extract. Set aside.
  • In a large bowl, use a stand mixer and beat the butter and sweetener till fluffy. Add the egg yolk mixture and continue mixing until well combined. Stir in the flour, baking soda, and arrowroot powder. Mix until just combined. Add chopped chocolate and mix in gently.
  • Use cookie scoop (I used large, but if you like little bite sized cookies use a small) and place on a cookie sheet. These don't spread, so you can fit 12 easily on a pan. Bake 8-10 minutes, or if you like 'em a little crispy, bake for 11 minutes like I did.
  • Sit down with a cup of coffee, tea, or milk and enjoy a few while they're warm, and fresh outta the oven! Enjoy!!!

 

 

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