CHOCOLATE PEANUT BUTTER FAT BOMB
Ingredients:
3/4 C Coconut Oil, melted
2/3 C Crunchy Peanut Butter
8 T Salted Butter, melted
1/3 C Splenda
2 T Unsweetened Cocoa
Recipe Notes:
Fat bomb recipes found on various low-carb sites - combined to come up with this recipe. Fat bombs are a great sweet treat for low-carb lifestyle, especially when extra "good" fats are needed!
Showing posts with label Low Carb. Show all posts
Showing posts with label Low Carb. Show all posts
Monday, January 26, 2015
CRACK SLAW
Ingredients:
1 lb. Ground Beef, browned with salt and pepper and drained
2 T Toasted Sesame Oil
2 Garlic Cloves, minced
3 Green Onions, sliced
14 oz. Coleslaw Mix*
2 T Soy Sauce
1 tsp White Vinegar
1/2 tsp Sriracha Sauce (or more to taste)
1/2 tsp Ground Ginger
1/2 tsp Splenda
Directions:
Heat sesame oil in pan and saute garlic, onions and slaw until cabbage cooked to desired tenderness (I like mine a little crunchy). Stir in soy sauce, vinegar, Sriracha sauce, ginger and Splenda and mix well. Add ground beef to cabbage mixture. Mix well and serve. Serve with additional Sriracha if desired.
*I also add additional chopped carrots, chopped peppers (green or red) and chopped zucchini for extra crunch.
Recipe Notes:
This is a popular low-carb recipe on different low-carb sites which I have tweaked to my own taste. The name "crack" slaw comes from it being so addictive!
1 lb. Ground Beef, browned with salt and pepper and drained
2 T Toasted Sesame Oil
2 Garlic Cloves, minced
3 Green Onions, sliced
14 oz. Coleslaw Mix*
2 T Soy Sauce
1 tsp White Vinegar
1/2 tsp Sriracha Sauce (or more to taste)
1/2 tsp Ground Ginger
1/2 tsp Splenda
Directions:
Heat sesame oil in pan and saute garlic, onions and slaw until cabbage cooked to desired tenderness (I like mine a little crunchy). Stir in soy sauce, vinegar, Sriracha sauce, ginger and Splenda and mix well. Add ground beef to cabbage mixture. Mix well and serve. Serve with additional Sriracha if desired.
*I also add additional chopped carrots, chopped peppers (green or red) and chopped zucchini for extra crunch.
Recipe Notes:
This is a popular low-carb recipe on different low-carb sites which I have tweaked to my own taste. The name "crack" slaw comes from it being so addictive!
Saturday, November 30, 2013
LOW-CARB LOADED CAULIFLOWER
Ingredients:
1 Head Cauliflower
4 oz. Cream Cheese
1/2 Cup Sour Cream
4 T Butter
1/2 C Half & Half or Heavy Whipping Cream
1 C Shredded Cheddar Cheese
Bacon Bits, to taste
Salt & Pepper, to taste
Directions:
Cut cauliflower from stem and rough chop (pieces can be large). Cook in large pot of boiling water until soft. Drain and return to pot (I keep my pot on the stove eye that is turned off, but still gets the heat). Mash the cauliflower with a potato masher until fine. Add remaining ingredients and stir.
Option: You can place into a baking dish, add cheese and bake in a 350° oven until cheese is bubbly for a "twice baked" cauliflower dish.
Recipe Notes:
I have seen variations of this recipe on the internet and have tweaked to make my own. Every time I serve this dish, everyone is surprised to learn I used cauliflower instead of potatoes! Great low-carb dish!
1 Head Cauliflower
4 oz. Cream Cheese
1/2 Cup Sour Cream
4 T Butter
1/2 C Half & Half or Heavy Whipping Cream
1 C Shredded Cheddar Cheese
Bacon Bits, to taste
Salt & Pepper, to taste
Directions:
Cut cauliflower from stem and rough chop (pieces can be large). Cook in large pot of boiling water until soft. Drain and return to pot (I keep my pot on the stove eye that is turned off, but still gets the heat). Mash the cauliflower with a potato masher until fine. Add remaining ingredients and stir.
Option: You can place into a baking dish, add cheese and bake in a 350° oven until cheese is bubbly for a "twice baked" cauliflower dish.
Recipe Notes:
I have seen variations of this recipe on the internet and have tweaked to make my own. Every time I serve this dish, everyone is surprised to learn I used cauliflower instead of potatoes! Great low-carb dish!
LOW CARB PEANUT BUTTER PIE
Ingredients:
Crust
1 Cup Crushed Pecans
4 T Butter, melted
Mix together and pour into pie plate. Put in freezer while making chocolate layer.
Chocolate Layer
2 T Butter
1 Sq. Unsweetened Chocolate
2 T Heavy Cream
1 tsp Vanilla
1/3 C Splenda
Melt butter and chocolate in microwave on low setting for approximately 2 minutes. Mix in cream and vanilla. Add Splenda. Pour over frozen pie crust and place back in freezer.
Peanut Butter Layer
5 T Simply Jif Peanut Butter (or store brand low carb peanut butter - I use Kroger brand)
4 oz. Cream Cheese, softened
1/3 C Splenda
Mix together with blender and spread over chocolate layer. Place back in freezer.
Chocolate Whipped Topping
1 C Cool Whip
1 tsp Vanilla
1 T Cocoa
Mix together and spread on top of pie. Refrigerate.
Cut pie into 12ths for a net carb count of 5.3 carbs per serving.
Recipe Notes:
This pie was made by Kelley Myers and brought to an office luncheon and was a big hit to us LC'ers. The pie is very rich so 1/12 of a pie is more than you think. Very delicious!
Crust
1 Cup Crushed Pecans
4 T Butter, melted
Mix together and pour into pie plate. Put in freezer while making chocolate layer.
Chocolate Layer
2 T Butter
1 Sq. Unsweetened Chocolate
2 T Heavy Cream
1 tsp Vanilla
1/3 C Splenda
Melt butter and chocolate in microwave on low setting for approximately 2 minutes. Mix in cream and vanilla. Add Splenda. Pour over frozen pie crust and place back in freezer.
Peanut Butter Layer
5 T Simply Jif Peanut Butter (or store brand low carb peanut butter - I use Kroger brand)
4 oz. Cream Cheese, softened
1/3 C Splenda
Mix together with blender and spread over chocolate layer. Place back in freezer.
Chocolate Whipped Topping
1 C Cool Whip
1 tsp Vanilla
1 T Cocoa
Mix together and spread on top of pie. Refrigerate.
Cut pie into 12ths for a net carb count of 5.3 carbs per serving.
Recipe Notes:
This pie was made by Kelley Myers and brought to an office luncheon and was a big hit to us LC'ers. The pie is very rich so 1/12 of a pie is more than you think. Very delicious!
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