Tag: low-carb

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Healthy, Homemade(ish) Dairy Queen Ice Cream Cake!!! (Keto, Low-Carb)

My mom’s birthday was on St. Patrick’s Day, and my dad usually gets her a Dairy Queen Ice Cream Cake to celebrate. This year, my mom asked me to make one for her…so I did, mostly. Haha

First I made the cookie crumble a few days ahead of time, because I knew I’d be busy the day of my mom’s birthday, and not have much time to throw together. I just mixed up the ingredients, and threw it in the freezer until I was ready to layer it all together.

Next came the fudge sauce. I found a recipe from Healthy Sweet Eats page that’s keto, and tastes amazing!!

Yes I cheated. I was going to try to make the ice cream, but I didn’t have the time, and wanted to make sure I got it right. This carb smart ice cream, tastes good, and is definitely cheaper than making it.

Next came the layering. You’re supposed to let each layer freeze 2-3 hours before adding another one. I didn’t have the time for that, so it was extremely melting.

So I would definitely recommend freezing each layer for 2-3 hours before adding another one.

I didn’t bake the cookie crumbles, I just froze them. If you wanted to, to make them crunchy, you could bake them if you wish.

In between adding layers, I made the homemade cool whip. It’s super simple, and tastes better than store bought. Plus, it’s actually healthy.

That got messy haha!! I think I didn’t mix it enough to firm up enough. Or maybe it just wasn’t in the freezer long enough to firm up enough after putting it on the cake.

I know the lighting is bad on this one, but I wanted to show all the layers!!

There’s my Mama with her cake!!

As always, feel free to share, comment, leave tips/tricks, pin, follow, and don’t forget to SubScribadibe!! Find me on Instagram (Ac_unit18) and Pinterest (Amy Croasmun) I love hearing from you all, and thank you for all the likes!!

 

Print Recipe

Healthy, Homemade-ish Dairy Queen Ice Cream Cake (Keto/Low-Carb)

Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cupcakes, Dairy Queen Cake, dessert, Healthy, homemade, Ice cream, ice cream cake, keto, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Ice Cream Layers

  • 1 quart Carb Smart Vanilla Ice Cream
  • 1 quart Carb Smart Chocolate Ice Cream

Cookie Crumbles

  • 1 cup Almond Flour
  • 1 cup Cocoa Powder
  • 2-3 tbsp Pyure (or preferred low-calorie sweetener)
  • 1/4-1/3 cup Water (Add slowly as needed)

Hot Fudge Recipe (Courtesy of Healthy Sweet Eats)

  • 3/4 cup Heavy Whipping Cream
  • 10 tbsp Cocoa Powder (Sifted)
  • 1/3 cup Swerve Brown Sugar
  • 1 oz. Dark Chocolate (I used Moser Roth 85%)
  • 1 tbsp Unsalted Butter
  • 1 pinch Salt

Homemade Cool Whip

  • 3 cups Heavt Whipping Cream
  • 1/4 cup Pyure (Blended to powder)
  • 2 tsp Vanilla Extract

Instructions

  • Place your large bowl, and beaters into the freezer. This helps the cool whips to firm up faster.
  • In a 9 or 10 inch springform pan, layer the quart of chocolate ice cream, and put in the freezer for 2-3 hours.

Making the Cookie Crumble

  • While that's firming up, you can make the cookie crumbles.
  • Stir the Almond flour, cocoa powder, and pyure until well mixed. Slowly add water until you have crumbles. Don't add too much water, or it will become paste. Place in an airtight container, then into the freezer.

Making the Hot Fudge Sauce

  • Next we make the fudge! (HEADS UP!!!) I doubled the batch, so DOUBLE EVERYTHING!!!) Unless you aren't that into fudge. But who isn't??
  • In a medium saucepan, add all the ingredients, and stir on medium/low heat. When everything is fully melted, mixed in, and get's thick (It thickens quickly) turn off the heat. Allow to cool, then pour into a container, and place in the fridge.
  • Once the chocolate late is firm, take it out of the freezer, and pour on the fudge layer. You may need to heat it up a little so its pourable. Use 30 seconds increments, just enough so its spreadable. Pour the cookie crumbles on top, and place back in the freezer for another 2-3 hours.

Making the Cool Whip

  • Now you can make the cool whip!!
  • Take the bowl, and beaters out of the freezer. Pour in the heavy whipping cream, vanilla extract, and pyure.
  • Mix with your kitchen aid, or hand mixer until stiff peaks form. (When you stop the mixer, and pull the beaters up, they should keep their form.)
  • Then place in the fridge until ready to use!
  • Once the fudge/cookie layer is firm, remove from the freezer, and add the vanilla ice cream layer. Place back in the freezer for 2-3 hours to firm up!
  • Once that layer is firm, remove from the freezer, and ice with the cool whip!
  • Return it to the freezer for another 2-3 hours, or until firm. Trust me, it melts quickly when you don't allow each layer to freeze. It can be done, but its messy.
  • Remove from the freezer, and Enjoy!! It was a huge hit with my family, and I hope it is with yours as well! It certainly doesn't taste healthy either!

 

 

 

 

 

 

 

 

 

 

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Healthy Pumpkin Spice Fudge! (Keto, THM, Low-Carb) 4-ingredient’s

My cousin suggested I make a pumpkin fudge…so I did!

I said in my recipe to mix them all together, but as you can see…I mixed them all separately. It really shouldn’t matter either way, I think I was just contemplating doing a swirl pattern but didn’t.

You may even want to mix the dry ingredients together first as well. Make sure you get the pumpkin pie spice all mixed in real good!!

Like I always say, feel free to reach out!! Find me on Instagram (@Ac-unit) Or Pinterest (Amy Croasmun) You can comment here, Like, subscribadibe, Pin, leave tips, tricks, or recipe suggestions!!

 

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Healthy Pumpkin Spice Fudge (Keto, THM, Low-Carb)

Prep Time5 minutes
Cool time1 hour
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, dessert, fudge, Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 11 oz. Lily's White Chocolate Baking Chips
  • 1 Lily's Milk Chocolate Bar
  • 1 tsp Pumpkin Pie Spice
  • 1-2 tbsp No Sugar Added Peanut Butter
  • 1 tbsp Coconut Oil
  • 1 Scoop 1st Phorm Level-1 Pumpkin Spice Protein Powder

Instructions

  • In a medium bowl, put the white chocolate, milk chocolate bar, peanut butter, and coconut oil.
  • Microwave in 30 seconds increments, stirring each time until completely melted.
  • If it's too hot, let cool for 5 minutes. (The protein powder may clump if it's too hot.
  • Mix in the pumpkin pie spice, and the Pumpkin Spice Latte Protein powder. You may need to use a whisk .
  • Pour into a 9x13 with parchment paper in it. Place in the fridge for an hour, or until set.
  • Store in the fridge, or freezer in an airtight container. Enjoy!!
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Healthy, Mint Chocolate, Protein Cupcakes! (Low-Carb, THM, Keto)

Who doesn’t love a good chocolate, mint dessert?? I actually know a lot of people who don’t, and they’re mostly guys. It must  be an actual scientific thing, because there’s only like 2 guys I know that like mint. Anyways, if you guys have been following along with my blog, or my Instagram, you would have seen that I’ve been using 1st Phorm’s chocolate mint protein powder. So, I’ve been trying it in different recipes to be creative with how I get my protein in, and to also make quick convenient snacks for on the go.

These are super quick and easy to make! It just takes a box mix, and some protein powder!

My mom found the simple mills cake mixes at a discount store near us. They’re made with only clean ingredients.

Always, feel free to leave tips, tricks, recipe ideas, comments or whatever!! Either on here, Pinterest (Amy Croasmun) or Instagram (ac_unit18) Be sure to Subscribeadibe!!!

 

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Healthy, Chocolate Mint, Protein Cupcakes! (Low-Carb, THM, Keto)

Prep Time5 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: breakfast, chocolate, cupcakes, dessert, Healthy, keto, Low Carb, THM
Servings: 12 Cupcakes
Author: admin

Ingredients

  • 1 Simple Mills Chocolate and muffin and cake mix
  • 1/3 cup Unsweetened Applesauce (In place of oil)
  • 3 Eggs
  • 1 tbsp Pure Vanilla Extract
  • 2/3-1 cup Water
  • 2 Scoops Chocolate Mint Protein Powder (I used 1st Phorm's)

Instructions

  • Follow the directions on the box, and add the protein powder with the batter.
  • Bake for instructed amount of time. I would do less just because you are adding more dry ingredients.
  • If you up the water, you could probably do the regular amount. Just check with a toothpick in the middle until it reaches the desired doneness!
  • Store in an airtight container in the fridge for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

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Healthy, Orange Cream Klondike Bars!! (Keto, THM, Low-Carb)

Well, super annoyed right now, because I already typed my blog post out, and then somehow I deleted it all when I was trying to type my usual finish. AnYwAyS…my dad really likes orange, and orange cream flavored stuff. So, I decided to try orange cream klondike bars!

Always be sure you trust the oil company you use 100%, especially if ingesting  the oils. Although you’re ingesting them even if you breathe them in, or apply them topically. I use Young Living, and I trust their company!

This time, I decided to cover half of that bars with white chocolate, to see if that went with the orange cream flavor better than regular chocolate. Personally, you will never top dark chocolate for me, and I’m not personally a fan of white chocolate. Hey, to each their own aye??

As I always say, pin, like, share, subscribadibe, comment, make requests, leave tips…you name it!! I love hearing from you guys!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

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Healthy, Chocolate Chip, Mint Klondike Bars!! (Low-Carb)

Prep Time10 minutes
Cook Time5 minutes
Chill time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chip, chocolate, dessert, Healthy, homemade, keto, Low Carb, THM
Servings: 9 Bars
Author: admin

Ingredients

Mint Ice Cream Filling

  • 1 Pint Heavy Whipping Cream
  • 3 Egg Yolks
  • 1 Tsp Pyure (or Preferred Sweetener)
  • 1 Tsp Pure Vanilla Extract
  • 2 Scoops Mint Chocolate Chip Protein Powder (Phormula-1)
  • 2 Moser Roth 85% Chocolate Bars (Chopped) (For topping, set aside for later)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate Bars
  • 1/4 Cup Coconut oil

Instructions

  • In a medium saucepan, pour in the heavy whipping cream, pyure, egg yolks, and vanilla extract.
  • Turn onto medium heat, and whisk frequently, until it begins to simmer.
  • Remove from the heat, and cool for a few minutes. Then whisk in the protein powder.
  • Pour into an 8x8 pyrex dish, with parchment paper in it, and place in the freezer for 30 minutes to an hour. Enough time for it to cool off. Then you can add the chopped chocolate bars, for your chocolate chips, and place it back in the freezer for the remainder of the 4 hours.
  • After the 4 hours is up, take them out of the freezer and allow to soften slightly. Just enough for you to cut them into 9 squares, then place them back in the freezer. (They melt pretty quickly)
  • Put the 3 or 4 Moser Roth bars into a medium sized microwavable bowl with the coconut oil. Microwave in 30 second increments until it's completely melted.
  • Take the bars out of the freezer, and dip them in the chocolate until they're completely covered. Unless of course you don't want that, but who in the world wouldn't want that??
  • Place them back in the freezer until they set, maybe 5 minutes.
  • Eat and Enjoy!! Keep in an airtight container in the freezer for up to a month!!
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Healthy, Chocolate Chip, Mint Klondike Bars!! (Low-Carb, Keto)

You already know that I love chocolate, and peanut butter. What you may not know, is that I love chocolate, and mint!! Another one of my fave combos. So I decided since it’s practically summer, I should make some chocolate chip, mint klondike bars. I just recently got some new protein powder from 1st Phorm, that is BOMB!! Yes, yes it’s chocolate chip mint. It’s not grainy, or gross, or tastes like protein…it’s actually really good.

I haven’t tried any other flavors yet, but I’m definitely going to. I wanted to make orange cream klondike bars soon as well, and they have a creamsicle protein powder. So that’s probably the next flavor I’m gonna try, because my dad loves orange cream.

I added the protein powder after I cooked it, because if you cook the protein powder, you can ruin the good properties of it altogether.

You have to wait to add the chopped chocolate until it cools, or else they will melt. Unless that’s what you want, but I like it to be more of chocolate chips!

Like I always say, Like, Share, Subscribeadibe, Pin, comment, and leave tips, tricks, or recipe suggestions!! Find me on Instagram (Ac_unit18) or Pinterest (Amy Croasmun)

 

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Healthy, Chocolate Chip, Mint Klondike Bars!! (Low-Carb)

Prep Time10 minutes
Cook Time5 minutes
Chill time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chip, chocolate, dessert, Healthy, homemade, keto, Low Carb, THM
Servings: 9 Bars
Author: admin

Ingredients

Mint Ice Cream Filling

  • 1 Pint Heavy Whipping Cream
  • 3 Egg Yolks
  • 1 Tsp Pyure (or Preferred Sweetener)
  • 1 Tsp Pure Vanilla Extract
  • 2 Scoops Mint Chocolate Chip Protein Powder (Phormula-1)
  • 2 Moser Roth 85% Chocolate Bars (Chopped) (For topping, set aside for later)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate Bars
  • 1/4 Cup Coconut oil

Instructions

  • In a medium saucepan, pour in the heavy whipping cream, pyure, egg yolks, and vanilla extract.
  • Turn onto medium heat, and whisk frequently, until it begins to simmer.
  • Remove from the heat, and cool for a few minutes. Then whisk in the protein powder.
  • Pour into an 8x8 pyrex dish, with parchment paper in it, and place in the freezer for 30 minutes to an hour. Enough time for it to cool off. Then you can add the chopped chocolate bars, for your chocolate chips, and place it back in the freezer for the remainder of the 4 hours.
  • After the 4 hours is up, take them out of the freezer and allow to soften slightly. Just enough for you to cut them into 9 squares, then place them back in the freezer. (They melt pretty quickly)
  • Put the 3 or 4 Moser Roth bars into a medium sized microwavable bowl with the coconut oil. Microwave in 30 second increments until it's completely melted.
  • Take the bars out of the freezer, and dip them in the chocolate until they're completely covered. Unless of course you don't want that, but who in the world wouldn't want that??
  • Place them back in the freezer until they set, maybe 5 minutes.
  • Eat and Enjoy!! Keep in an airtight container in the freezer for up to a month!!

 

 

 

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Healthy, Lowish-Carb, Orange Cream Chocolates! (6-ingredients)

I don’t know about you guys, but I love Russell Stover Chocolates!! My favorite are the Raspberry filled ones, but my dad’s are the orange cream ones. So, I decided to make the orange cream ones for him. I was going to make raspberry ones too with half the batch, but we didn’t have any raspberry extract unfortunately.

These turned out pretty much like I imagined they would, and I’m super happy about that!! I think I may try to remake all of the chocolates that come in a regular Russell Stover box of chocolates. So if you have any requests as to which kind I should make next, let me know!!

There’s also a vegan version using coconut milk, but I was too impatient to wait for it to chill in the fridge. I may make that version next for all my vegan peeps out there, or use it to make the coconut chocolate. Are there coconut ones?? I can’t remember, because I don’t eat them haha!!

I tried using small reese cup papers, but the chocolate was too thin to coat the papers. It may have been because of the coconut oil in the chocolate, either way, it’s way easier just dipping the cream cheese balls in the chocolate.

If you have any recipe requests, or suggestions, please let me know. Any kitchen tips or tricks?? I’d be happy to learn!! You can comment, like, pin, subscribeadibe, share, and  anything else!!! You can find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun)

 

Print Recipe

Healthy, Orange Cream filled Chocolates!

Chill time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Low Carb, THM
Servings: 22 Pieces
Author: admin

Ingredients

Orange Cream filling

  • 1 8 oz. Cream Cheese
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 5 drops Orange Vitality Essential oil (orange extract will work, but I don't know an amount)

Chocolate Shell

  • 3 Bars Moser Roth 85% Chocolate (3 oz. Dark sugar free Chocolate)
  • 1-2 Tbsp Coconut oil

Instructions

  • In a medium size microwavable bowl, soften the cream cheese.
  • Add the maple syrup, mix well with a hand mixer.
  • Then add the vanilla extract and orange essential oil, or orange extract if using. Mix well.
  • Refrigerate the cream cheese mixture for 30 min. to an hour so set. When you take it out, it should be somewhat scoopable. I used a the smallest ice cream scoop.
  • On a cookie sheet with parchment paper, scoop out the cream cheese mixture into balls. Place in the freezer to keep firm while you melt the chocolate.
  • Put the chocolate, and coconut oil in a bowl and microwave for 30 second increments until melted.
  • Remove the cream cheese balls from the freezer, and dip in the chocolate. Place them back in the freezer to set the chocolate.
  • Store in an airtight container in the freezer for up to 6 months. You can store in an airtight container in the fridge for a softer candy.

 

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Mint-Chocolate, Almond Roca! (4-ingredients) Keto, THM, and Low-Carb

A while ago I was going through @thebigmansworld Instagram looking for an easy recipe to make. I found a recipe for Almond Roca, and made it. It was delish, so I decided to make my own version.

I love Chocolate and Mint, so it’s only logical to try this flavor next right?!?!! I could probably try salted caramel too since it’s already kind’ve caramelly.

Lately I’ve been kinda out of recipe ideas, so any help would be welcome. If you have recipe ideas, or recipes you like and want me to make a healthy version of…I’d love that!!

Honestly, I’ve made this twice. The original version, and the mint, and I don’t know how to get it to not burn slightly. I cooked it on medium heat, and on low heat. I stirred continuously both times, and they still had some burnt sweetener or something in it. Just be sure to not pour that into the dish. It’s heavier so it should settle in the bottom, and allow you to pour the good stuff in.

Like I always say, Like, Share, Pin, Comment, Subscribeadibe, leave tips or recipe suggestions/requests!! I love hearing from you guys, and need all the recipe suggestions I can get. Kinda hit a wall with ideas. All these winter clouds, and grey is getting to me. Find me on Instagram (ac_uitnit18) and Pinterest (Amy Croasmun)

 

Print Recipe

Mint Chocolate, Almond Roca (Keto, Low-Carb, THM)

Prep Time5 minutes
Cool time2 hours
Total Time3 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 1 cup Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/2 cup Chopped Almonds
  • 1 cup Lily's Mint Chocolate Chips

Instructions

  • Chop the almonds and pour 1/4 of the almonds into a bread pan lined with parchment paper.
  • Put the butter and Pyure in a medium saucepan, and heat on low heat until it begins to bubble.
  • Heat to 300F, or the Hard Crack on your candy thermometer. Be sure to stir continuously.
  • Pour the mixture over the almonds in the bread pan, and let sit for 5 minutes.
  • After the 5 minutes, evenly spread the Mint Chocolate Chips over the mixture in the pan.
  • Cover with foil and let sit another 5 minutes. Then spread it out evenly with a spatula.
  • Pour the remaining chopped almonds over the top, and chill in the fridge for 2 hours, or overnight.
  • Remove from the fridge and cut into pieces. Enjoy!!!
  • Store in an airtight container in the fridge, for up to 2 weeks, and in the freezer up to 6 months.

 

 

 

 

 

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Healthy, Salted Caramel hot chocolate for 1! (Thm, keto, low-carb, vegan option)

Since it’s winter and chilly around here, I have a hot drink at least once a day, if not more. Usually coffee in the morning and oolong tea at night, with maybe something else in between.

So I decided to make a hot chocolate recipe, that’s a single serve, AND healthy! Don’t get me wrong, I like the swiss miss hot chocolate, but MANNNN is that stuff full of sugar!! I wanted to be able to drink a cup of hot chocolate without worrying about all the sugar I was consuming.

Obviously you can tweak this recipe to however you want it. If you just want regular chocolate, by all means, add more. More cocoa?? More power to ya!! I’d never tell anyone that it’s too much chocolate or cocoa!!

Please feel free to like, share, subscribeadibe, pin, comment, and leave tips or tricks!! Find me on Instagram (ac_unit18) and Pinterest ( Amy Croasmun)

 

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Salted Caramel Hot Chocolate (6-ingredients) (Vegan option)

Prep Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 serving
Author: admin

Ingredients

  • 5-10 squares Salted Caramel Lily's Chocolate (2 oz. vegan chocolate)
  • 3/4 cup Hot water
  • 1/4 tsp Pyure (preferred sweetener)
  • 1 tsp Collagen
  • 1 tsp Whey protein powder (vegan protein powder)
  • 1-2 tsp Cocoa Powder (Cacao powder)

Instructions

  • Boil your water.
  • Add the chocolate and let it melt completely.
  • Add the rest of the ingredients and blend with a frother, or in a blender.

 

 

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Healthy, Low-Carb, Butterscotch mug cake! (7-ingredients)

I absolutely LOVE butterscotch if you can’t tell from all my recent butterscotch recipes. It just kinda falls to the backburner because it’s full of sugar, and…well…chocolate. Anyways, last week I attempted to come up with a healthy, butterscotch, mug cake. FAIL!!!

For my last birthday, my aunt gave me some of Lily’s new butterscotch chips. So that solved the sugar problem. I also came out with another recipe using these recently. They’re kinda like blondies, but butterscotch. Healthy, Butterscotch Bars! (Sugar-Free) If you wanna make them, there’s the recipe linked for ya!

Only 7-ingredients, and you probably already have most of them in your kitchen!! So after I made the mug cake the first time, I made a few tweaks and came up with a wayyyy better recipe!!

I even accidentally made it keto, thm, AND low-carb. Seriously, I was just trying to make it healthy and it somehow ended up that way!

Like I always say…subscribadibe, pin, like, share, comment, or leave tips and tricks for the kitchen. I love hearing recipe suggestions or requests too!! Find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) 

 

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Healthy, Low-Carb, Butterscotch Mug Cake (7-ingredients)

Prep Time5 minutes
Cook Time1 minute
Total Time7 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 serving
Author: admin

Ingredients

  • 3 tbsp Almond Flour
  • 1 tbsp Almond Milk
  • 1-2 tbsp Butterscotch Chips (I used Lily's)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/4 tsp Pyure (or preferred sweetener)

Instructions

  • Pour the milk, and butterscotch chips into your mug and microwave for 10-20 seconds. It should be melted enough to mix into the milk.
  • Add the rest of the ingredients, and microwave for a minute and 10 seconds. It will be the perfect moistness, AND if you turn it over on a plate...it should come out perfectly!!
  • Enjoy!! You can top with additional butterscotch chips if you want!!

 

 

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How to make Homemade, Healthy, BBQ Sauce!!

Recently while on a job, the customer gave us a bunch of tomatoes and suggested making BBQ Sauce with them. Honestly, I’d never heard of, or even thought of that. It sounded interesting though, and if I made it myself, it wouldn’t have all that sugar and possible other nasty ingredients in it.

IMG_7783

The recipe I followed called for tomato paste, but I wanted to make it with the tomatoes I had. So I blended them up, then strained out the seeds and skin. I did add 1 thing of tomato paste later to try to thicken it more, but it was 95% tomatoes.

IMG_7785

IMG_7789

It is Keto, Low-Carb, THM, and Vegan, so no worries in the health department. We also blended up the remaining tomatoes for sauce.

Copy of Copy of Copy of Copy of Copy of Copy of Copy of Best Ever Cookie Recipes (5)

As always, please like, share, pin, comment, leave tips, recipe suggestions, and SUBSCRIBEADIBE!!! You can find me on Instagram (ac_unit18) Facebook, and Pinterest (Amy Croasmun)

 

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Healthy, Homemade, Vegan, BBQ Sauce

Course: Topping
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 Pint
Author: Wholesum Yum

Ingredients

  • 2 Cups Pureed Tomatoes (Or Tomato Paste)
  • 1/2 Cup Apple Cider Vinegar
  • 1 tbsp Pyure (Or sweetener of choice)
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Liquid Smoke
  • 2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper (Add more if you want it hot)

Instructions

  • Wash the tomatoes and cut the stems out.
  • Blend until pureed. Strain the puree, then pour into a small saucepan.
  • Add all the other ingredients, and cook on the stove on med/high heat until it boils. Then turn back to a simmer, and cook out the water until it reaches the desired thickness.
  • (Keep in mind... this won't be as thick as "Sweet Baby Rays.")
  • Also, if you don't want to watch it simmer for hours, you can cook it in your crockpot uncovered for the amount of desired hours. I did 4 or 5 hours, but I uncovered it way later...not in the beginning.
  • When done cooking, pour into pint jars, and hot water bath them. You can look online how to do that. I did the batch 5x, so if you like your BBQ then go for i!!!
  • Store in the fridge after opening.

 

 

 

 

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