Thursday, June 19, 2014

Candice's Low Carb Garlic Herb Drop Biscuits

Source: Tickle My Sweet Tooth (original link not working); found recipe at Low Carber Forum

Candice's Low Carb Garlic Herb Drop Biscuits

Makes 4 Biscuits
(recipe can be doubled to make more)


2 eggs
1 Tablespoons half & half or heavy whipping cream
2 Tablespoons unsalted butter, melted & slightly cooled
1 teaspoons granulated splenda
3 Tablespoons coconut flour, sifted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt
1/8 teaspoon baking powder
extra salt, herbs, and garlic to sprinkle on top *optional*

Preheat oven to 400F. Line a baking sheet with parchment paper.

In medium sized bowl whisk together eggs, half & half, melted butter, splenda, Italian seasoning, and garlic. Mix in coconut flour, salt, and baking powder.

Drop batter by spoonfuls onto your baking sheet (4). Sprinkle tops with a little extra salt, herbs, and garlic *optional*

Bake at 400F for 14-16 minutes.

Nutritional information for 1 biscuit:  Energy 115 kcal;  Carbohydrate, Total 4.20 g;  Sugars, total 0.62 g;  Fiber, total dietary 2.28 g;  Protein 4.47 g;  Total lipid (fat) 9.06 g

NET CARBS: 1.92 g

Tuesday, June 10, 2014

Bacon Wrapped "Meat Lovers Pizza" Stuffed Chicken Breast

Source: DJ Foodie

Bacon Wrapped "Meat Lovers Pizza" Stuffed Chicken Breast
2 servings

1/4 cup (61.25g)  tomato sauce (recipe below)
1 large (118g)  chicken breast, boneless and skinless
1 slice (28g)  ham
14 thin slices (28g)  pepperoni
2 ounces (56g)  raw italian sausage (recipe below)
1/4 cup (25g)  parmesan (reggiano) cheese, grated
1/4 cup (28g)  whole milk, low moisture mozzarella, grated
4 slices (100g)  raw bacon
salt and fresh cracked pepper, to taste

Pre-heat oven to 425° F.
Standard tomato sauce, whether homemade or store bought usually has a good deal of water added to it. First, start by placing the tomato sauce on the stove, in a small sauce pot, over medium heat. Let it reduce by half, while you assemble the rest of the ingredients. Once it's reduced to a thick paste, set it aside.

Butterfly the chicken breast (or buy it that way). Lay the chicken breast on a flat cutting board. Place a knife parallel to the cutting board, about 1/2 inch above the surface. Slice into the breast, maintaining a slice that is parallel to the cutting board and essentially cuts the breast in half. HOWEVER, do not cut through the entire breast. Also, be careful not to tear the meat or slice either side too thin. Both top and bottom halves should be equal in thickness. You want to stop slicing, just prior to slicing through the opposing side of the breast. Once you've sliced almost through the breast, you can open it, like the pages of a book. You essentially want to create a thin sheet of chicken.

Once you've got a thin sheet of chicken breast, place it between two sheets of plastic wrap and pound it even thinner. You can use a mallet, rolling pin, or even the bottom of a sauce pan. Just be careful to hit it flatly and evenly, or else you will make deep divots in the chicken. Ideally, the chicken will be a thin and even sheet of chicken breast, when you are done.

VERY lightly season the chicken with salt and pepper.

Place your slice of ham on the chicken.

Spread your raw Italian chicken sausage evenly over the ham.

Spread your tomato sauce evenly over the top of the sausage.

Evenly distribute your pepperoni slices over the sauce.

Mix your two cheeses. Then evenly spread over the sauce.

Roll your chicken into a log. Try and roll it as tightly, as possible. Set it aside.

Set your 4 bacon slices on a cutting board, and cut them all in half. This will result in 8 short slices of bacon. Stretch them out, a bit.

Lay one slice of bacon on the cutting board, then offset a second slice of bacon. The top and bottom should match, but the slice should be next to the original. Continue this process until you have a sheet of bacon slices.

Pre-heat a large oven-proof sauté pan, over medium-high heat.

Lay the chicken log at the top of the sheet of bacon, making sure it's perpendicular to the strips of bacon. Tightly roll the log into the bacon sheet, making sure there is a clean seam at the bottom of the finished log.

Once the log is complete and the pan is hot, carefully place the seam side down in the sauté pan. Let it sear for about 30 seconds, then place the entire pan in the oven. Allow it to bake for roughly 20 to 30 minutes, depending on the size and thickness of the log.

Once the chicken has an internal temperature of 160° F, remove from the oven and allow to rest in the pan for 10 minutes, before slicing.

Slice and serve! Delicious with more sauce, pasta, a side of steamed broccoli and etc.!

Per Serving:  566.06 calories,  43.24g fat,  38.06g protein,  4.08g carbs,  0.73g fiber,  3.35g net carbs


Beyond Quick and Basic Tomato Sauce
DJ Foodie - 4 servings

1 tbsp (14g)  olive oil
1 each (3g)  garlic clove, thinly sliced
1 lb (454g)  ripe tomatoes (in season), diced
salt and pepper, to taste
10 each (4g)  basil leaves, large and fresh

On medium heat, place a medium sauce pan.
Add the oil to the pan.
Once the oil begins to ripple, add your sliced garlic.
Immediately turn down the temperature on the stove, being careful not to burn the garlic.
Once the garlic is a very light golden color, add your diced tomatoes.
Simmer for 10 to 20 minutes (upwards of 30 for more pulpy tomatoes, like Romas).
Adjust the seasoning, to suit your tastes.
At the very last moment, tear your basil leaves and stir into the sauce.

Per Serving:  51 calories,  3.5g fat,   1.25g protein,  4.66g carbs,  1.25g fiber,  3.41g net carbs


Loose and Spicy Hot Chicken Italian Sausage
DJ Foodie - 10 servings

2 lbs (908g)  chicken meat, skinless and boneless
1 lb (454g)  bacon
4 each (12g)  garlic cloves, minced
1 tbsp (6g)  fennel seed, whole
1 tbsp (6g)  fresh cracked black pepper
1 tbsp (6g)  crushed red chili flakes
1 tbsp (7g)  paprika
2 tsp (4g)  salt

Chill bowl large enough for mixing 3 lbs. of meat, as well as your meat grinder and any grinder attachments.
Cut the chicken and bacon into 1-inch chunks or lengths.
Mix in the chilled bowl, with the remainder of the ingredients.
Grind the meat through a course grinder.
Grind it, again! You want to grind it, twice.
Pack in an airtight container and allow the flavors to marry, over night.
Wrap the meat and save for later, or use in a recipe or freeze or portion into 10 patties and pan fry them!

Per Serving:  325.04 calories,  23.47g fat,  25.14g protein,  2.3g carbs,  0.86g fiber,  1.44g net carbs

Easy Paleo Chimichurri Bacon Chicken

Easy Paleo Chimichurri Bacon Chicken

1 lb chicken thighs
1 cup packed flat leaf Italian parsley, remove large stems
4 -5 cloves garlic, peeled and minced
2 tsp dried oregano
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp red pepper flakes
4 slices cooked, chopped bacon
2 tbsp red wine vinegar
2/3 cup olive oil or avocado oil, where to buy avocado oil


Preheat oven to 400 F, and lightly grease a large casserole dish.

In a food processor or blender, combine all ingredients except for the chicken thighs. Process until a nice green sauce forms.

Pour a third of the sauce over the bottom of the casserole dish, and spread around.

Place chicken thighs on top of sauce.

Pour the remainder of the sauce over the chicken. Cover dish with a lid or foil.

Bake for 25 to 30 minutes, or longer if chicken is frozen (40 to 45 minutes). Or until chicken is cooked through the thickest part.

Remove from oven, and let cool a bit before removing lid or cover (steam burns are not fun)
Serve and enjoy.

Serving size: 1 of 5 servings Calories: 301 Fat: 22 g Carbohydrates: 2 g / Net Carbs: 1.4 g Sugar: 0 g Fiber: 0.6 g Protein: 21 g

Bruschetta Chicken

Source: Splendid Low Carbing

Bruschetta Chicken

2 eggs
2 tbsp water (30 mL)
1/2  cup Gluten-Free Bake Mix, (125 mL) OR simply use ground almonds
1/3  cup grated Parmesan cheese, (75 mL) (canned variety)
1/2  tsp Italian seasoning (2 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
6 chicken breasts
Black pepper, to taste

Bruschetta Topping:
2 large tomatoes, chopped
2 tbsp olive oil, divided (30 mL)
2 tsp crushed garlic (10 mL)
1 tsp basil (5 mL)
1 cup shredded Monterey Jack cheese (250 mL)

Preheat oven to 375°F (190°C).  Spray 9 x 13-inch (22 x 33 cm) casserole dish with nonstick cooking spray.  In medium bowl, combine eggs and water and beat with fork until frothy.

On dinner plate, combine Gluten-Free Bake Mix, OR ground almonds, Parmesan cheese, Italian seasoning, salt and black pepper and mix well.  Push mixture to one side of the plate.

Rinse a chicken breast under running, cold water.  Allow excess water to drip into sink and then coat the chicken breast with the egg wash.  Place on dinner plate next to “flour” mixture and poke chicken breast with a fork in several places.  Sprinkle with black pepper, to taste.  Spoon “flour” mixture over chicken on both sides.  Lay chicken breast in prepared casserole dish.  Repeat with the remainder of the chicken breasts.  Bake uncovered 25 minutes.  Remove from oven.  Place Bruschetta topping on chicken breasts.  Drizzle with 1 tbsp (15 mL) olive oil.  Bake lightly covered with foil 10 minutes.  Remove; sprinkle Monterey Jack cheese over top of tomato topping.  Place back in oven and bake uncovered a further 15 minutes, or until chicken is cooked and juices run clear.  (You may need less time if the chicken breasts are not very thick.)

Bruschetta Topping:  In medium bowl, combine tomatoes, 1 tbsp (15 mL) olive oil, crushed garlic and basil.  Set aside.  Drain in a colander just before using.

Yield:  6 servings
1 serving
295.5 calories
32.5 g protein
11.6 g fat
4.0 g net carbs

Breakfast Sausage Pinwheels

Source: Up Late Anyway

Breakfast Sausage Pinwheels

140 grams mozzarella melted
4 tbsp butter melted
4 tbsp Almond Flour
3 tbsp Coconut Flour
1 tsp onion powder
1 egg
8 ounces Tennessee Pride breakfast sausage (half the 16 oz roll)
1/2 cup cheddar cheese

Preheat oven to 400 degrees.

Melt mozzarella cheese in the microwave for 2 minutes at 30% power in a 12 watt microwave.

Combine Almond flour, coconut flour, and onion powder and stir well.

Add the flour mix, butter and egg to the melted mozzarella and stir.

With your hands or a spatula press and fold until most of the cheese and dough are combined. Reheat for 10 seconds and press and fold until it's all one color (mostly).

Reheat for 10 seconds and roll out into a rectangle.

Using half a 16 oz roll of sausage lay on wax paper, cover with another sheet of wax paper and roll out into the approximate shape of your dough.

Pick up the wax paper with the sausage on it and flip over on to the stromboli dough.

Cover with cheese and roll up.

Place sausage roll in the freezer for 10 minutes to firm up.

Slice off the ends and slice off approximately 10 slices.

Place on parchment paper or a silicone baking mat and bake for 20 mins.

Makes 10 slices.
143 Calories; 12g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs per slice.

Thursday, May 15, 2014

Burger Balls

Source: DJ Foodie (see source for nutritional info)

Burger Balls

1/2 lb cheddar cheese, cut into 1/2-inch cubes
1/4 cup cooking oil, divided (ghee, bacon fat, olive oil, coconut oil, etc.)
3 each garlic cloves, diced
1 small onion, diced
2 lbs ground beef (80 lean/20 fat)
1 large egg
1/2 cup real bacon bits
salt and pepper, to taste

Before you do anything, make sure your cheese is cut into 1/2-inch cubes, then place them in the freezer, while you work on the rest of the ingredients. You aren't necessarily looking to FREEZE the cheese, so much as give it a nice chill.

Pre-heat oven to 450 F.

Place a sauté pan over medium heat on the stove. When it is warm, add 2 tbsp of your cooking oil. When the oil begins to ripple in the pan, add your onions and garlic. Season with a little salt and pepper. Cook for about 7 to 10 minutes, or until nice, soft and caramelized. Turn off the heat and set aside.

In a mixing bowl, add your beef, egg and warm onion mixture. Combine mixture well.

Form into small 1-1/2 to 2 inch balls. Press the balls with your palms to make them very slightly flat. Push a small amount of bacon bits and a single cheddar cube from the freezer into the center of the beef disc. Form the rest of the beef around the cheese and bacon and press together the ground beef, to form a tight seal. Roll the balls to form a more perfect and well sealed beef sphere.

Pre-heat a large oven-proof sauté pan over high heat on the stove.

While the pan is heating, season the outside of your burger balls with a little bit of salt and pepper.
Add your remaining 2 tbsp of cooking oil to the pan. When the oil ripples, add your burger balls to the pan, so that they are not touching. If they are too crowded, the pan will cool down and you won't get a nice sear. You may need two pans for this.

Sear the outside of your burger balls, moving them around the pan to try and gain a nice brown sear on the outside. After about 2 minutes of searing, place the whole pan in the hot oven for about 5 to 7 minutes.

Cinnamon Roll Muffins

Source: 24-7 Low Carb Diner

Cinnamon Roll Muffins

1/2 cup golden flax seed meal
1/4 cup coconut flour
1/4 cup granular erythritol (or equivalent sweetener)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 eggs
1/4 cup water
2 tbsp mild oil (grapeseed is good)
1 tsp vanilla or vanilla butter nut flavoring
 Cinnamon Topping:
1/4 cup granulated erythritol  (or equivalent sweetener)
2 tbsp butter, melted
1 tsp cinnamon
7 drops cinnamon oil
1/4 cup powdered sweetener
2 tsp butter melted
2 tbsp water, or less

In a medium bowl, mix the flax meal, coconut flour, sweetener, baking powder, cinnamon, and salt. In a separate small bowl, bet the eggs. Stir in the water, oil and vanilla. Add more water to thin the batter if necessary, as coconut flour can vary.  The mixture should be thick, but spoonable, not pourable.

In a small bowl, combine topping ingredients: granulated sweetener, melted butter, cinnamon and cinnamon oil.

Line mini muffin cups with papers. Spoon the batter into the cups. Pour about 1/2 a teaspoon of the cinnamon topping over each muffins. Use the spoon to make X shaped "cuts" into the batter to allow the topping to settle inside. Bake the muffins in a cupcake appliance or at 325 degrees until the tops are lightly browned and the middles are set. Remove and cool while preparing the glaze.

Fill a very small bowl with powdered sweetener. Stir in melted butter. Thin with water to the stage where the glaze will pour from a spoon. Drizzle the glaze over the muffins. Makes 12 small muffins (my Babycakes machine makes muffins which are larger than traditional mini- muffins, so you may get more.)

You can add nuts to these if you like. Also, I used a favorite flavor--Vanilla Butter Nut flavoring. I think it makes my baked goods taste like pound cake. Not all natural though, so you may prefer straight vanilla. Use whatever sweeteners you like best. I am pretty sure most any low carb sweetener, even liquids will do in the batter.  I happened to have Swerve for the granulated. For the topping and glaze, it is probably more important for texture to use the bulkier sweeteners called for.

These are a bit more trouble than most of my muffins, but they are so worth it!

12 servings   92 calories   3 g protein   8 g fat    1.1 g net carb

Low Carb Breakfast Balls / Scotch Eggs


Low Carb Breakfast Balls / Scotch Eggs

2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese, shredded

Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375°F for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

Candied Bacon Pancakes

Source: Splendid Low Carbing

Candied Bacon Pancakes

8 slices bacon
1/4  cup powdered erythritol (60 mL)
4 oz regular cream cheese, softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tbsp certified gluten-free oat flour (15 mL)
1 tsp baking powder (5 mL)
1 tsp gelatin (5 mL)
1/4  tsp vanilla extract (1 mL)

Preheat oven to 350°F (180°C).  Line a cookie sheet with foil.

Place bacon on foil. Sprinkle bacon with erythritol.  Bake 30 minutes, turning the bacon after 15 minutes. Depending, you may need to cook your bacon longer.  The bacon will crisp up more as it cools.  Break or cut into little bits.  Keep some aside for garnishing the pancakes.

Pancakes: In food processor, process cream cheese.  Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract; process.  Stir in bacon bits. Drop batter in 2 tbsp (30 mL) amounts onto lightly greased, nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat.  Cook until bubbles form and carefully flip when the topside is a little more set.  Make sure the pan is not too hot and reduce heat when necessary.  Serve with sugar-free pancake syrup and garnish the pancakes with a few bacon bits.

Yield: 10 pancakes
1 pancake
108 calories
8.8 g protein
6.3 g fat
1.7 g net carbs

White BBQ Sauce

Source: DJ Foodie (See for nutritional value)

White BBQ Sauce

1/2 cup mayonnaise
1 tbsp lemon juice, freshly squeezed
2 tbsp apple cider vinegar
1 tbsp 'Swerve' or other sugar equivalent
1 tsp fresh cracked black pepper
1 1/2 tsp salt
1/2 tsp cayenne pepper, ground

Mix ingredients in bowl - done!

WENDY'S NOTES: I used Duke's mayo, 3/4 Tbsp of lemon juice, only 1 Tbsp of apple cider vinegar, 5 packets of Swerve, and a little garlic powder. Ground Cumin may be a good addition as well. This was fabulous on grilled chicken topped with provolone.

Tuesday, January 21, 2014

Coconut Cream Pie – Low Carb

Source: All Day I Dream About Food

Coconut Cream Pie – Low Carb and Gluten-Free

Creamy coconut custard in a flaky gluten-free almond flour pastry crust. All topped off with coconut whipped cream. A wonderful low carb dessert for any occasion.


1 cup almond flour (Honeville)
1/4 cup Gluten-Free All Purpose Flour (I used Bob’s Red Mill)
2 tbsp Swerve Sweetener or granulated erythritol
1 tsp guar or xanthan gum
1/4 tsp salt
1/4 cup butter, well-chilled and cut into small chunks
2 - 4 tbsp ice water

2 cups cream
2 eggs
1 egg yolk
1/3 cup Swerve Sweetener or other erythritol
2 tbsp butter
1 tsp coconut extract
1/2 tsp vanilla
1/4 tsp Stevia Extract
1/4 tsp xanthan gum
1 cup shredded, unsweetened coconut

1 can coconut milk, chilled overnight
3 tbsp powdered Swerve Sweetener or other powdered erythritol
1/2 cup shredded or flaked unsweetened coconut, lightly toasted


Combine almond flour, all purpose, erythritol, guar gum and salt in the bowl of a food processor. Pulse to combine. Sprinkle butter over and pulse until mixture resembles coarse crumbs. With processor running on low, add ice water 1 tbsp at a time until dough begins to clump together. Cover work surface with a large sheet of parchment paper and sprinkle with almond flour. Turn out dough and form into a disk. Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form a 11 inch circle. Place on a baking sheet and freeze 10 minutes. Remove rolled crust from freezer and remove top layer of parchment. Place a 9-inch pie pan upside down on crust and then carefully flip both over so crust is lying in the pie pan. Remove parchment. You may get some cracking and some tears. Let crust warm up a bit and then use overhanging bits from the edges to patch up any tears or cracks. Crimp edges of crust after it warms up and prick bottom several times with a fork. Freeze shaped pie crust for 1 hour. Preheat oven to 350F Remove crust from freezer and place a large piece of foil inside the crust and fill with pie weights or dried beans (I use dried black-eyed peas and I use them over and over again for pies. Much cheaper than pie weights!). Bake 18 minutes, the remove foil and pie weights and bake 5 more minutes. Let cool.

Bring cream to just a simmer in a medium saucepan over medium heat. In a medium bowl, whisk eggs, egg yolk and erythritol. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream. Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in butter, coconut extract, vanilla extract, and stevia. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut. Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.

Chill a mixing bowl and beaters in freezer for 5 minutes. Remove can of coconut milk from refrigerator and turn upside down to open. Pour off all of the coconut water, then scoop out the thick coconut cream that has collected at the bottom and add to chilled mixing bowl. Add powdered erythritol and beat until thick and creamy, about 4 minutes. Spread over chilled filling and sprinkle with toasted coconut. Let set at least 30 minutes before serving.

NOTES: Serves 12. Each serving has 9 g of carbs and 3 g of fiber. Total NET CARBS = 6 g. Other Nutritional Facts: 383 Calories; 38g Fat (85.9% calories from fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber