 This tomato soup is very simple and quick to make. If you enjoy a creamy tomato soup with the oregano and basil flavors then follow this recipe fully. You can also leave the seasonings out if you prefer to. If you do not want a creamy tomato soup and you want just plain simple tomato soup just leave out the heavy cream and almond milk. Ingredients:29 oz Can Tomato Sauce 1 Cup Chicken Broth ½ Cup Heavy Cream ½ Cup Almond Milk 1 TBSP Tomato Paste 2 TBSP Sweetener (i used Monkfruit) ¼ tsp Pink Salt ½ tsp Black Pepper ½ tsp Basil ½ tsp Oregano 1 tsp Onion Powder.88 1 tsp Garlic Powder Instructions:Combine all ingredients in a saucepan on medium heat. Allow to simmer for 10 to 15 minutes and remove from heat. You can also store some in the freezer for later. Servings: 1 Cup
Macros Per Serving: Net Carbs: 6 Fiber: 3 Total Carbs: 9 Protein: 3 Fat: 7 Calories: 115
0 Comments
 Ingredients:1 ½ Cups Almond Flour 2 TBSP Coconut Flour 1 ½ tsp Baking Powder 4 Eggs ½ Cup Sweetener 3 TBSP Melted Butter 2 tsp Vanilla Extract ¼ Cup Almond Milk ½ Cup to ¾ Cup Blueberries Instructions:In a mixing bowl, combine all above ingredients except the blueberries and mix until well combined. The amount of blueberries you add in will depend on your liking. ½ Cup will be enough for this recipe but if you want more you can do ¾ Cup Once your batter is well combined, add in the blueberries and just fold them into the batter Line up your muffin tins or molds and add about a medium sized cookie scoop of the batter to each mold. You might use about 2 scoops for each mold. Place on your tray and place in middle rack of your oven or Air Fryer We made these in the Air Fryer on the Bake Setting. For the Air Fryer on the Bake setting at 350 for 11-13 min For the Oven Bake at 350 for 30-35 min *If your Air Fryer does not have a bake setting you can still make these on the Air Fryer setting but you will want to lower the temp and maybe cover them with foil to prevent them from burning Servings: 12 Serving Size: 1 Muffin Macros Per Serving: Net Carbs: 2 Fiber: 1 Total Carbs: 3 Protein: 3 Fat: 8 Calories: 107  Ingredients:1 ½ Cups Almond Flour 2 TBSP Coconut Flour 1 ½ tsp Baking Powder ½ Cup Sweetener 3 TBSP Melted Butter ½ tsp Vanilla Extract 2-3 tsp Banana Extract 1 tsp Cinnamon ¾ Cup Chopped Walnuts ¼ Cup Almond Milk Instructions:In a mixing bowl, combine all above ingredients except the walnuts and mix until well combined. The amount of banana extract will depend on how much banana flavor you like and the brand of banana extract you're using. Once your batter is well combined, add in the walnuts and just fold them into the batter Line up your muffin tins and add about a medium sized cookie scoop of the batter to each mold. You might use about 2 scoops for each mold. Place on your tray and place in middle rack of your oven or Air Fryer We made these in the Air Fryer on the Bake Setting. For the Air Fryer on the Bake setting at 350 for 11-13 min For the Oven Bake at 350 for 30-35 min *If your Air Fryer does not have a bake setting you can still make these on the Air Fryer setting but you will want to lower the temp and maybe cover them with foil to prevent them from burning Servings: 12 Serving Size: 1 Muffin Macros Per Serving: Net Carbs: 2 Fiber:2 Total Carbs: 4 Protein:6 Fat: 17 Calories: 189  Ingredients:1 TBSP Coconut Flour 1/4 Cup Egg Whites or 1 Large Egg 1/4 tsp Baking powder 1 TBSP Mayonnaise 1 tsp Psyllium Husk Powder 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1 tsp Water Pinch of salt Instructions:Mix together all ingredients until smooth Once your mini dash gets hot, spray with cooking spray Add half of your mixture to the waffle iron and close Your wonderbread will be done once it stops steaming,( you can leave on longer if you need it cooked more) Remove and cool on cooling rack Servings: 2 Chaffles Macros Per Serving: Net Carbs: 1 Fiber:2 Total Carbs: 4 Protein:5 Fat: 11 Calories: 145  Ingredients:For the Bread: 3 TBSP Almond Flour (or 1 TBSP Coconut Flour) 1 TBSP Melted Butter 1 Large Egg or ¼ Cup Egg Whites ¼ tsp Baking Powder ½ tsp Garlic Powder ½ tsp Onion Powder ½ tsp Sweetener Pinch Salt For the Sandwich: 1 Large Egg 2 Slices Canadian Bacon 1 Slice Cheese Instructions:Start off by making your 90 Second Bread. Melt 1 TBSP Butter in microwave safe ramekin or coffee cup Add in remaining ingredients and mix together Tap cup on counter to get rid of air bubbles Microwave for 90 seconds Turn cup upside down and slice Toast on a skillet on medium heat with a slice of butter and set aside In this recipe I used two slices of Canadian Bacon however you can also use Sausage or Bacon. Add a slice of cheese to one slice of your bread and fry an egg and your canadian bacon and add to the top of your cheese to assemble your breakfast sandwich. Servings: 1 Macros Per Serving: Net Carbs: 4 Fiber:2 Total Carbs: 7 Protein:33 Fat: 43 Calories: 545  Ingredients:1 ½ Cups Almond Flour 2 TBSP Coconut Flour 2 tsp Baking Powder ½ tsp Baking Soda 3 TBSP Sweetener 4 TBSP Melted Butter 4 Large Eggs 1 Cup Shredded Cheese (Cheddar or Mexican Blend) ½ Cup Diced Jalapenos ¼ Cup Diced Green Onions 2 TBSP Sour Cream 1 TBSP Almond Milk ¼ tsp Salt 2 tsp Cornbread Extract Instructions:Add all ingredients above into a mixing bowl and mix really well. Add about 2 medium sized cookie scoops of the cornbread batter to the muffin mold and repeat until all molds are filled. I used a cookie scoop for this. This recipe should make about 12 muffins. Preheat the Air Fryer to 350 and cook on the middle rack uncovered for 10 minutes. Then, cover with aluminum foil and cook for another 10 minutes. If you don’t have an Air Fryer you can bake in oven at 350 for 30 to 35 minutes Allow to cool for about 10 minutes before slicing. Enjoy as a side to any meal or check out my recipe for Keto Chili. Servings: 12 Macros Per Serving: Net Carbs: 2 Fiber:3 Total Carbs: 4 Protein:6 Fat: 16 Calories: 184 |