I love jalapeno poppers as an appetizer or side dish, but I always struggle with keeping the bacon tightly wrapped and prevent the ends from curling as it cooks. The solution? Put the bacon INSIDE the poppers instead!
6-8 jalapeno peppers, halved and seeded
1 – 8 oz brick of cream cheese
3/4 cup shredded cheddar or marble cheese
5 strips bacon, fried and crumbled
2 scallions, minced
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Blend cheeses, bacon, scallions, garlic powder, s & p and Worcestershire sauce and stuff into each pepper half. Place on a greased baking sheet. Bake for 20 minutes at 350F. The peppers should be softened and cheese melted. Put the poppers under the broiler for 1-2 minutes until the cheese is brown and bubbling. Remove from oven and allow to cool before eating.
Viva Low Carbin’! You won’t be stuck in Heartbreak Hotel when you’ve got a stack of these Elvis-inspired pancakes on your plate tomorrow morning.
1/2 cup + 1 tbsp almond flour
1/2 cup (4 oz) cream cheese
1/2 tsp cinnamon
1 small packet granulated sweetener
Mix all ingredients together in a blender. Cook small batches at a time in a hot skillet greased with butter. Top with your favorite brand of natural, unsweetened peanut butter and crispy strips of bacon. You Can’t Help Falling in Love with these!
This lighter-than-air crepe recipe reminds me of fluffy ricotta. You can delete the savory spices and add cinnamon and granulated sweetener instead to make a sweeter version for breakfast or brunch.
Put 2 oz. cream cheese and 2 eggs in a blender. Add 1/8 tsp oregano, 1/8 tsp garlic powder and 1/2 tsp Parmesan and blend until smooth. Let it rest for 2-4 minutes so the bubbles can settle. Pour some batter (it will be runny) into hot greased pan. Cook for 2 minutes until golden on the bottom, then flip carefully. Repeat with rest of batter.
For cannelloni, spread a thin layer of low-carb tomato sauce on the crepes then sprinkle with mozzarella and oregano. Roll up and top with extra sauce and cheese.
A weeknight dinner classic with a low-carb twist!
Brown 1-1/2 lbs ground beef in a pan. Add 1/2 medium onion (chopped) and 1 clove garlic (minced) and cook until tender. Stir in: 6 oz tomato paste, 1 tbsp Worcestershire sauce, 2 tbsp sugar-free ketchup, 1/4 cup low-sodium beef broth, 1 packet artificial sweetener, 1/4 tsp cayenne pepper, 1/2 tsp dry mustard and salt & pepper to taste. Cook down until mixture thickens. I served mine over toasted 90-second keto bread and topped with shredded cheese.
So BERRY easy to make! Ingredients: 1 tbsp butter, 2 tbsp coconut flour, 1/8 tsp cinnamon, 1/4 tsp baking powder and 1/2 packet sweetener. In a mug, microwave butter until melted. Add dry ingredients and mix <vigorously> until blended. Add 1 egg, 1 tbsp heavy cream, 1 tbsp water, 1 tsp vanilla. Mix well then microwave for 3 minutes. Remove from mug immediately and let cool before slicing in half. Add fresh strawberries (I crushed mine a bit to make them juicy) and sweetened whipped cream.
A taste of summer! Start by ricing 1 head of cauliflower; microwave for 3 minutes and drain it very well, squeezing out all excess moisture in a towel. Stir in: 2 tbsp olive oil, 2 tbsp cider vinegar, 2 tbsp fresh lemon juice. Add in: finely chopped cucumber, tomatoes, roasted red pepper, green pepper and 1/2 cup chopped mint. Toss until well combined and chill for 4-6 hours. It’s one of those salads that get better and stronger with time. Makes a great side dish with burgers!
We were headed to the beach, and I had to whip up something quick to pack for my lunch. Since no bread = no sandwich, I compromised. Took ham & cheese deli loaf, spread on some cream cheese and rolled them up into these cute little bundles. You could add chopped up dill pickle in these too; I just didn’t want these getting soggy on the trip.