Set your slow cookers to STUN! This great, low-carb comfort food is perfect to come home to on a chilly evening. It’s even BETTER the next day too.
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- ½ cup sundried tomatoes, chopped
- 2 tsps minced garlic
- 2 tsps onion powder
- 1 tbsp dried oregano
- ½ tsp pepper
- ½ tsp kosher salt
- 4 ripe Roma tomatoes, seeded and quartered
- 1-16 oz can black olives
- 1 cup crumbled feta cheese
In the bottom of the slow cooker, combine olive oil, sundried tomatoes, garlic and spices. Mix well. Add chicken thighs, tomatoes and olives then combine. Cover and cook on low for 8 hours.
Before serving, transfer the chicken pieces to a plate. Stir feta cheese into the slow cooker mixture and spoon over each serving of chicken. Top with additional cheese, if desired.
You’ll be a lunchbox hero with these coconut flour muffins (total carbs: 9g – fibre: 5g = net carbs: 4g each), as dense and as moist as chocolate cake! It’s up to you whether or not to add the icing, but it does pretty them up. This version is adapted from the Low Carb Maven’s creation.
- 3/4 cup coconut flour
- 1/2 cup Swerve granulated sweetener
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon instant coffee granules
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 5 oz zucchini, about 1 small-medium, grated fine
- ¼ cup organic cocoa nibs
- 4 oz butter
- 1 ounce (30 g) unsweetened baking chocolate
- 6 large eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon Stevia drops
- ¼ cup powdered Swerve sweetener
- 4 oz cream cheese
- ¼ cup heavy whip cream (add more if needed to thin and achieve a drizzle-worthy consistency)
- Preheat oven to 350°F. Put 12 paper cup liners in a standard muffin tin. Grate zucchini, place into a colander, and sprinkle with a little salt. Mix thoroughly and let sit. Chop the baking chocolate into smaller pieces.
- Measure the dry ingredients into a medium bowl and whisk together.
- Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals. It took mine 3 times (a total of 90 seconds, divided) to reach the right consistency.
- Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated. Using your hands, squeeze the water out of the zucchini and add it to the bowl. Mix thoroughly with a hand mixer.
- Scoop the batter (it will be thick!) evenly into the 12 muffin wells. Top with the cocoa nibs, or if you have them, sugar-free chocolate chips.
- Bake for 15-18 minutes depending on your oven. Don’t over bake. Let cool in the pan 3 minutes before removing.
Once the muffins have completely cooled, drizzle the cream cheese icing over top. I refrigerated my muffins for a couple of hours in an air tight container before serving.
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.
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.
These finger-food appetizers are always a hit no matter the occasion. Keep a few seeds in the jalapenos if you like it more on the spicier side.
- 8 jalapeno peppers, halved and seeded
- 8oz whipped cream cheese
- 1 can crab meat, drained
- 1/2 tsp fresh grated ginger
- ½ tsp fish sauce
- Black pepper to taste
- ½ cup pork rinds, crushed
- 1 tbsp butter
- Pre-heat oven to 350F. Halve and seed each of the peppers and set aside. In a medium sized bowl, combine the cream cheese, crab, ginger, fish sauce and black pepper and chill for 5-10 minutes.
- Meanwhile, melt butter in small pan and add pork rinds, tossing well and cooking until just toasted and golden brown. Set aside to cool.
- Fill jalapenos with the cream cheese filling. Place on a greased, foil-lined baking sheet. Top each pepper with a sprinkling of the toasted pork rinds.
- Bake in oven for 10-12 minutes and then broil for an additional 2-3 minutes until bubbly.
- 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.