 Ingredients:6 Egg Yolks 1/2 cup Sweetener 2 Cup Heavy Cream 2 Cup Almond Milk 1/2 tsp Nutmeg ⅛ tsp Cloves 1/2 tsp Vanilla Extract Salt 1/8 tsp *Optional: add Rum, Brandy or Bourbon Instructions:Add egg yolks and sweetener into a pot off the heat. Turn on low heat and keep whisking slowly adding almond milk and heavy cream until combined. Whisk continuously until it thickens. You do not want it to boil just keep on low. You will know when it thickens once it coats the back of a spoon or reaches 165 degrees. This process can take up to 20 minutes. Once thick, remove from the heat and stir in the Vanilla, Nutmeg, Cloves and salt. Place into a bowl and cover with plastic wrap. Refrigerate for about 3 hours. Net Carbs:2
Fiber: 0 Total Carbs: 2 Protein: 2 Fat: 24 Calories: 253
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 Ingredients:½ Cup Butter ½ Cup Natural Peanut Butter ¼ Cup Unsweetened Cocoa Powder ½ Cup Powdered Sweetener Pinch of Salt 1 tsp Vanilla Extract 1 Cup Pecans (you can also use Almonds or any nut of your choice) ¾ Cup Unsweetened Coconut Flakes Instructions:Melt unsalted butter and peanut butter into a pot on medium heat until combined and melted. Stir in cocoa powder, sweetener and salt. Stir and remove from the heat. Stir until well combined off the heat and add in vanilla, nuts and coconut flakes. Use a spoon to scoop mixture and place onto a baking sheet lined with parchment paper or wax paper. Set aside and allow the no bake cookies to set. Once your no bake cookies are set you can transfer them into a container placing wax paper in between the layers and keep them in the fridge. Servings: 15
Serving Size: 1 Cookie Net Carbs: 2 Fiber: 2 Total Carbs: 4 Protein: 3 Fat: 19 Calories: 201  Ingredients:1 lb Ground beef 1 lb Ground Italian Sausage 2 Cups Bell Peppers, Diced ½ Large Onion 6 Garlic Cloves or 2 TBSP Minced Garlic 12 oz Bag Cauliflower Rice 2 Cups Beef Broth 29 oz Can Tomato Sauce 14 oz can Diced Tomatoes 2 tsp Worchestire Sauce 1 tsp Basil 1 tsp Oregano 2 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Pepper 2 Bay Leaves 2 TBSP Sweetener ½ tsp Salt Instructions:In a skillet on medium heat cook ground beef and sausage until browned. Crockpot Instructions: Add in all ingredients and cook on Low 6-8 hours or on High for 3-4 hours. You can add in all ingredients together even the Cauliflower Rice. Instant Pot Instructions: Add in all ingredients and cook for 12-15 minutes on High Pressure. Natural release for 15 minutes (no venting) Vent release and open lid after 15 minutes of natural release Optional: Sprinkle Mozzarella cheese on top of your soup. Servings: 10 Serving Size: 1 Cup Net Carbs: 9 Fiber: 4 Total Carbs: 13 Protein: 23 Fat: 15 Calories: 287  Ingredients:Crust: 2 1/2 Cups Almond Flour 2 TBSP Coconut Flour 1/4 Cup Sweetener 1/3 Cup Melted Butter 1 tsp Cinnamon 1/4 tsp Nutmeg 2 tsp Vanilla Extract *Set aside one cup of crust for topping Pumpkin Pie Filling: 15 oz Can Pumpkin Purée 3/4 Cup Heavy Cream 3 tsp Pumpkin Spice 1/4 tsp salt 1 tsp Vanilla extract 2 Eggs 3/4 CupPowdered Brown Sweetener 1/4 cup butter 3 TBSP Coconut Flour Topping: Use 1 cup from crust mixture 1 TBSP Brown Sweetener 1 TBSP Cold Butter 1/2 tsp Cinnamon 1/8 tsp Nutmeg Instructions:Pre-heat oven to 350
In a mixing bowl, add in all dry ingredients for the crust and mix until well combined. Add in your wet ingredients until the crust becomes like wet sand type consistency. You should be able to squeeze the crust into your hand and it should hold its shape. Once you have this mixed together, set one cup of the crust aside for the topping. You will need a 13 x 9 glass dish lined with parchment paper. I like to leave extra parchment paper hanging off the side of the long side of the dish. This will allow you to pull your crumble out of the pan much easier once it is done. Add the crust mixture into the pan except the one cup that has been set aside for the topping. Spread the mixture evenly in the pan and press down to form a crust. Place into the oven and bake for 10 minutes. Once done remove and allow to cool 5 to 10 minutes. While the crust is baking, let's finish up the topping. Add the remaining ingredients for the topping into the one cup of crust mixture that has been set to the side. Adding in the cold butter will make your mixture thicker. Place into the fridge and this will allow the crumble topping to firm up. Now let's make the filling. In a mixing bowl, add in all filling ingredients and mix with a hand mixer. After your crust has been removed from the oven and it has cooled down, pour your filling on top of the crust and even it out. You can gently tap it onto the counter to help even it out. Place back into the oven for 20 minutes. We just want the filling to be firm enough so that the topping does not sink in. Remove from the oven once done and scatter the topping onto the top of the filling until it covers most of the areas. Gently press onto the crumble just to get it to stick to the filling. You do not need to press down on this much at all. Place back into the oven and cook for an additional 25 minutes. Remove from the oven and allow to cool. You can slice after it cools but I prefer to place it into the fridge for a couple hours to firm up. This makes it easier to slice and also will give you nice clean cuts. You can use the parchment paper hanging over the sides to remove from the glass dish and place on an area to cut. Cut into 15 bars. Servings: 15 Serving Size: 1 Bar Net Carbs: 3 Fiber: 3 Total Carbs: 6 Protein: 3 Fat: 18 Calories: 203 |
