Salty + sweet = the perfect mix. Here is a fun snack recipe from Keto Size Me that I adapted to personal taste. It’s a great make-ahead treat for the weekend that will satisfy a craving for sweet, salty or crunchy all at once! I added the dark chocolate drizzle to take things up a level, but you can leave out that step if you wish.
- 4-5 cups pork rinds (I used a harder, firmer variety that wouldn’t get too soggy)
- ½ cup natural unsweetened peanut butter
- ¼ cup coconut oil
- 4 tbsp butter
- 3 tbsp powdered sweetener (the original recipe calls for 12 drops of liquid Stevia, but I didn’t have that)
- 1 1/2 Tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
Melt coconut oil, butter and peanut butter in a small saucepan. Mix in sweetener, cocoa powder and vanilla and stir until all ingredients are melted and well combined. Taste and adjust ingredients to your preference (I actually added in a bit more PB and lessened the original recipe’s 3 Tbsp of cocoa). Remove from heat.
Place pork rinds into a Ziplock freezer bag. Carefully pour the chocolate mixture over the pork rinds.
Seal bag and shake to coat all the pork rinds.
With tongs, place each coated pork rind on a cookie sheet that has been lined with parchment paper. (dumping the contents will only make a huge puddle).
Place in the refrigerator to set and chill for 1 hour.
Melt 1 dark chocolate bar of 85-90% cocoa in a double boiler or in microwave. Using the tines of a fork, drizzle the chocolate over the coated pork rinds. Return to the fridge for another 30 minutes.
- ½ cup cream cheese, softened
- 2 tbsp heavy whipping cream
- 1 tsp vanilla
- 1 tsp powdered artificial sweetener
Place all ingredients in a bowl and beat until well combined. Spoon the cream cheese mixture into a small Ziplock sandwich bag and seal tight. Push the mixture toward the corners. Place bag in the fridge for 30 minutes or up to 1 hour.
Meanwhile, wash berries and pat dry, leaving stems with leaves intact. Carefully cut the berries halfway through to the tip, then turn and partially cut them halfway into quarters to create an “x.”
Snip off one corner of the Ziplock bag and squeeze the cream cheese mixture to fill the berries.
Refrigerate until ready to serve.
Looking to do something different with low-carb bread? Make them into fun pinwheel sandwiches with your favourite spreads and you’ve got a sweet snack or a cool picnic lunch treat.
This 90-Second Keto Bread recipe, cooked in a square container
Cream cheese, softened and spreadable
Sugar-free jam or the following recipe:
- ½ cup strawberries, sliced thin
- 1 small packet sweetener OR 1 tsp sugar-free strawberry Jello powder
- ¼ cup water
Combine all ingredients in saucepan. Bring up to a boil, then lower heat to a low simmer. Cook for 20-25 minutes until liquid is reduced and mixture is thickened. Cool.
Make 90-second keto bread according to recipe, only cook it in a square- or rectangle-shaped container. Remove to cool, then slice in half horizontally, then slice again lengthwise. Flatten each piece of bread with a rolling pin. Spread with cream cheese and top with a thin layer of jam. Roll up each bread slice as tightly as possible (do it slowly as it will likely break otherwise). Slice each roll crosswise to make spirals. Eat immediately or cover and chill.
This week, chef Graham Elliot introduced his take on ballpark favorites at Wrigley Field in Chicago. His innovative menu included pork rind nachos, which inspired me to try making my own! Keeping with the “piggy” theme, I used pulled pork, but you could go with chicken, ground beef, bacon or whatever kind of meat you prefer. Here’s how I layered it up:
- 1 ½-2 cups prk rinds (chicharrons) Tip: use sturdier pork rinds that will stand up to cheese and toppings. Some will still soften.
- 1 cup pulled pork tossed in sugar free barbecue sauce (here’s my recipe)
- ½ cup Mexican-flavoured cheese, shredded
- 1 tsp green chilies, drained
- 1 jalapeno, chopped
- Sour cream
Spread pork rinds on the bottom of a foil-lined pan. Sprinkle with half the cheese and put under the broiler until cheese is melted and pork rinds brown. Top with chilies, jalapeno and remaining cheese and return to the broiler for 2 minutes. Serve with salsa and sour cream.
A little messy to make, but the tropicaltastic taste is soooo worth it!
You will need:
- 1 dozen medium-sized shrimp, peeled, deveined and (optional) tails removed
- 2 eggs
- 2 ½ tablespoons coconut flour
- ¼ tsp baking powder
- 1 tablespoon water
- Dash salt and pepper
- Optional: add more of your fave seasonings; I added in a few shakes of Old Bay
- ½ cup (or more) medium desiccated coconut, unsweetened
Heat oil in deep fryer or large pot to 350F.
Place coconut in a shallow container and set aside.
Rinse shrimp and pat dry. Set on a paper towel while you mix up the batter: eggs, coconut flour, baking powder, water and seasonings. It will be very thick and pasty. With clean hands, mold the batter around each shrimp and press into the coconut to coat.
Cook shrimp in the oil, adding no more than three at a time. They will be golden brown, crisped up and float to the top when they are cooked (about 2 minutes).
Serve with this Sweet Heat dipping sauce:
- 1/3 cup sugar-free orange marmalade, apricot preserves or peach jam
- Juice of 1 lime
- 3 tbsp cider vinegar
- ½ tsp red pepper flakes
- ½ tsp sriracha sauce
Combine all ingredients in a small bowl. Mix well and taste, adding more sweet, heat or acidity to taste.
A great one-skillet dinner that teams well with cauli mash, roasted asparagus or a side salad. For those in your family not eating low carb, serve over pasta or potatoes.
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- Salt and pepper
- 6 oz. sliced cremini mushrooms
- 3/4 cup reduced-sodium chicken broth
- 1 container (4 1/2 to 5 1/2 ounces) Boursin cheese with garlic and herbs
- 1 cup frozen small peas, thawed
- 8 to 12 cherry or grape tomatoes, halved
- Fresh or dried parsley for garnish
Put chicken breast between sheets of plastic wrap and pound evenly until about ½ inch thickness. Sprinkle both sides with salt and pepper.
In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side until golden brown and cooked through. Remove to a plate and cover with foil to keep warm. Place the other tablespoon of butter into the skillet, then add the sliced mushrooms and sauté until tender. Pour in the chicken broth and thawed peas, being sure to scrape the tasty brown bits off the bottom of the pan to enhance your sauce.
Simmer for 1 to 2 minutes. Stir in the Boursin cheese until well blended. Add the chicken and tomatoes; stir to blend, cover, and heat through. Remove from heat. Sprinkle with parsley, if desired.
Bravo to Keto Connect for creating these fabulous chocolate brownies. I followed their recipe and mine turned out moist and fudgy and didn’t actually need any frosting (who can resist a yummy cream cheese frosting, anyway?) but it turned out to be the icing on top!
- 1/4 cup unsweetened cocoa powder
- 2 tbsp coconut flour
- 3 large eggs (room temperature)
- 12 tbsp (equals ¾ cup) butter
- 1/2 cup erythritol (I used Truvia)
- 1/2 tsp vanilla
- pinch of salt
- 2 oz unsweetened bakers chocolate
- In one bowl, combine cocoa powder, coconut flour, and salt, and set aside.
- In a separate bowl, add erythritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
- In a third bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 25 seconds and mixing so that the chocolate does not burn.
- With beaters on low, add egg mixture to the butter/chocolate mixture in 3 parts, mixing well after each time. Begin adding the dry ingredients the same way, repeating until all of the dry mixture is used. Batter should look silky and smell like mmm… chocolate!
- Pour into a greased 8×4 loaf pan. I put parchment paper on the bottom to ensure it came out in one piece.
- Bake at 325F for 45 minutes (the original recipe calle for more time, but mine were ready). Remove carefully from pan and allow to cool completely on a rack before frosting.
Cream Cheese Frosting:
- ¾ cup cream cheese, softened
- 1 tsp vanilla
- 2 tsp unsweetened almond milk
- 3 tbsp erythritol (I used Truvia)
With electric beaters, mix cream cheese, vanilla and milk. Gradually add in sweetener 1 tbsp at a time and incorporate well. Cut brownies into 8-12 pieces.