Who says you can’t have donuts when you live a low-carb lifestyle? These are moist, cakey and sooo good. The secret is adding coffee to your chocolate batter and glaze, which really enhances the chocolate flavour. Dunk away!
- 1/3 cup coconut flour
- ¼ cup almond flour
- 1/3 cup sweetener (I used erthrytol)
- 1 Tbsp cocoa powder
- ¼ tsp salt
- ¼ cup melted butter
- 4 eggs
- ½ tsp vanilla extract
- 8 Tbsp brewed instant coffee
Preheat oven to 325°F. Combine all ingredients in a bowl and mix with beaters until batter is smooth.
In a greased donut pan (mine is Wilton non-stick brand; I bought it on Amazon), drop batter by the spoonful into 8 donut rounds, being careful not to cover the middle. Bake for 18-20 minutes.
Let cool for 10 minutes, then remove donuts to cool on a rack.
Meanwhile, make the glaze in a bowl large enough to dip the donuts into. (A cereal bowl works perfectly.):
- 1 ½ Tbsp cocoa powder
- ½ cup powdered sweetener (I used Swerve icing sugar)
- 1/2 tsp vanilla
- 1 Tbsp heavy whipping cream
- 5 Tbsp brewed instant coffee
One by one, immerse donut about half way into the chocolate glaze and place back on the rack for the glaze to set. Makes 8 donuts.
“Gordon Ramsay would definitely approve!” my partner said, smacking his lips upon reaching the bottom of his soup bowl. This may look like a lot of ingredients, but it is well worth the time and effort to cook a restaurant-quality recipe at home. Making your own soup stock not only lets you control the sodium, it is a great way to stretch a dollar and make a second meal out of leftovers.
To make the lobster stock:
- Emptied lobster shells from 2 – 1lb lobsters
- 2 stalks celery, roughly chopped
- 1 medium onion (skin on), roughly chopped
- 2 carrots, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 8-oz bottle all-natural clam juice (about 1 cup)
- 3 bay leaves
- 1 tbsp black peppercorns
- 1 tsp kosher salt
- Enough cold water to cover
Put shells, celery, onion, carrots and garlic into a large stock pot. Add spices and pour the clam juice on top. Fill pot with enough cold water to cover all contents. Bring up to a boil and then simmer for one hour. Use a colander or fine sieve to save liquid by draining into a Dutch oven. Discard solid ingredients. Will make 3-4 cups of lobster stock.
To make the bisque:
- 2 tbsp olive oil
- 2 ribs celery, diced
- ½ onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 cup plus ½ cup chicken stock
- 1 (13.66 oz or 400mL) can coconut milk
- 1 (6 oz or 156 mL) tin tomato paste
- 1 tsp celery salt
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 3-4 cups homemade lobster stock (see above for recipe)
- 1 cup heavy cream
- 1 tsp xanthan gum (this is very important to achieve proper bisque-like thickness!)
- 1-1/2 cups cooked lobster meat, cut into small chunks
Heat olive oil in large pot. Add celery, onion, carrot and garlic, stirring over medium high heat until softened. Add 1 cup chicken stock and simmer for 5 minutes. Add coconut milk, tomato paste and lobster stock, then add spices (celery salt, thyme, pepper and cayenne) and xanthan gum. Simmer for 10 minutes. Add in heavy cream and remaining ½ cup chicken stock, and cook for another 3-4 minutes. Once soup starts to thicken, remove from heat and carefully ladle it into the blender (you may need to do this in two batches, depending on the size of your blender). Blend well until smooth and return blended soup to large pot. Before serving add in lobster meat and heat thoroughly before serving.
Whip up a batch and store these berrylicious snacks in the freezer – they’re high in good fat and are as easy to make as they are to pop one in your mouth for a quick hit of yum.
- ½ cup fresh or frozen strawberries, mashed with a fork or thawed (tip: I put my frozen berries in a small saucepan with a bit of water and a ½ tsp Swerve, then brought it up to a simmer to cook them down).
- 6 oz. cream cheese, softened
- 1 oz. butter, softened (but not melted)
- 1 oz. coconut oil, softened (but not melted)
- 2 tbsp powdered Swerve
- 1 tbsp vanilla
Cut the cream cheese and butter into small chunks and let soften at room temperature for 30 minutes. If necessary, cook down or mash your berries (do not drain the juice). Put all of the ingredients into your food processor and blend well. You can also use electric beaters.
Pour or spoon into small silicone candy molds or mini-paper cups and freeze until set. Enjoy!
Fathead pizza dough can be for so much more than pizza. Try this recipe I adapted from Peace Love and Low Carb’s Everything Bagel Dogs which come out to just 4.5 net carbs each. You can use regular hot dogs, but I stepped it up by using juicy jalapeno and cheddar smokies. Yum!
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cup low moisture – part skim mozzarella cheese, shredded
- 4 tbsp butter
- 2 tbsp cream cheese
- 1 large pastured egg
- 6 jalapeno and cheddar kubidogs (smokies)
- 2 tbsp butter, melted
- Seasoning mix: ½ tsp poppy seeds, ½ tsp sesame seeds, ¼ tsp onion powder, ¼ tsp garlic powder, ¼ tsp salt
Preheat oven to 375°
In a small mixing bowl, combine almond flour, coconut flour, onion powder and garlic powder.
In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 90 seconds to soften. Mix together until everything is well combined. If not melted enough, put it back in for another 20-30 seconds.
Add the dry ingredients and the egg to the cheese mixture. Mix until all ingredients are well incorporated.
Line a baking sheet with parchment paper. Put the dough in the middle and cover with an equally-large portion of parchment paper. Roll into a rectangle. Cut the dough into 6 long portions, similar to a breadstick.
Starting at the end of the sausage, wrap the dough around until you reach the other end. Repeat with the remaining sausages.
Line the dough-wrapped sausages on a cookie sheet lined with parchment or a Silpat. Brush with melted butter and seasoning mix.
Bake for 25 minutes or until golden brown.
Yummy for a treat and quick enough for breakfast, this quick keto bread is soft but dense and delicious served warm from the oven with a pat of butter!
- 3 tsp coconut oil, melted
- 8 tbsp coconut flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 4 eggs
- 3 tbsp Swerve or other artificial sweetener
- 2 tbsp unsweetened cocoa powder
- 1 cup grated zucchini
- Optional: 1/3 cup organic cocoa nibs
Preheat oven to 350°F. Grease a loaf pan with cooking spray and put a piece of parchment paper on the bottom and up sides for easy lifting after baking. Set aside.
Mix all ingredients in a bowl, stirring until well combined. It will be thick. Transfer into the loaf pan and spread evenly.
Bake for 25-30 minutes until bread is lightly browned on top and springs back to the touch. You can also test it by sticking in a toothpick and making sure it comes out clean.
Cool on a wire rack for 5 minutes before slicing.
We’re not worthy! We’re not worthy! Kudos to I Breathe I’m Hungry for this fantabulous, filling one-dish wonder: lasagna-inspired meatballs. This was a perfect make-ahead meal on a cold but busy winter weekend and would be great served with spaghetti squash or zucchini noodles.
- 1 lb sweet or hot Italian sausage
- 1 lb ground beef
- 1/3 cup almond flour
- 2 eggs
- 1 Tbsp dried parsley
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 cup grated Parmesan cheese
- 2 cups low-carb marinara (I used Mediterranean Garden pasta sauce)
- 1 1/2 cups whole milk mozzarella cheese (I used the real stuff so I cubed it)
- 1 cup whole milk ricotta cheese
- Optional : grated Parmesan cheese and dried oregano for finishing
Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately 40 1″ meatballs. Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.
Once cooked, place the meatballs in a greased casserole dish (13×9 should do) in a single layer. Pour half of the marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Place mozzarella cheese over the entire thing and sprinkle with both Parmesan cheese and dried oregano. Bake for 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.
If you love cheesecake (and seriously, who doesn’t?) you’ll love my take on Baking Outside the Box’s Ricotta Muffins Recipe. Makes 12 yummy muffins, 4 net carbs each.
Preheat oven to 400F. Line a muffin tin with paper liners.
In a large mixing bowl, combine:
- 2 cups ricotta
- 4 eggs
- ½ cup Swerve
- ½ tsp vanilla
- 2 tbsp coconut flour
Mix well and carefully fold in 1 ½ cups fresh blueberries. Divide batter evenly and bake for 25 minutes. The tops will be browned. Cool muffins on a wire rack and then chill in the refrigerator in a tightly-sealed container.