Bear (ahem…) Poop; No-Bake, Low Carb Drop cookies

No-Bake, Low Carb Drop cookies

 

INGREDIENTS

1/4 cup butter (or coconut oil)
1/2 cup almond butter
1/3 cup cacao powder
1/4 cup steviva blend
1/4 cup heavy cream *
1/4 cup almond milk
1 cup unsweetened shredded coconut
1 cup coarsely chopped pecans

DIRECTIONS

In a medium saucepan, melt butter. Add remaining ingredients. Drop spoonfuls onto a wax paper lined cookie sheet.
Chill until firm.

*NOTE:

Instead of cream and/or almond milk you could use coconut milk (I bet that would be YUMMY too!)

 

Nutritional Info

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 118.1

• Total Fat: 11.2 g
• Cholesterol: 9.3 mg
• Sodium: 20.2 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 3.0 g
• Protein: 2.5 g

Seafood Stuffed Mushrooms

 

INGREDIENTS

1 tbsp butter
1 pound fresh mushrooms (approx 24 medium sized button mushrooms)
2 tbsp finely chopped onion
2 tbs finely chopped red pepper

1/4 pound crab meat (1 can, drained)
1/4 pound shrimp meat (1 can, drained)
1 cup almond flour
8 oz (1 cup) cream cheese
1 tsp garlic powder
1/4 tsp black pepper
1 cup shredded sharp cheddar (or Monteray Jack) cheese

DIRECTIONS

Preheat oven to 400 degrees.Wash mushrooms and remove stems, Finely chop half the stems.
In a small frying pan, heat butter and sauté onion, peppers, onions and chopped mushrooms stems.
Combine cooked veggies with remaining ingredients in a bowl (except for the grated cheddar)
Lightly grease baking an and place mushroom cps in, stm side up. Spoon mixture onto each cap.
Top with cheddar.
Bake for approximately 15 minutes until cheese is bubbly and lightly browned.

 

Serving Size: 8 servings; 3 mushroom caps each

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.4

• Total Fat: 22.5 g
• Cholesterol: 96.3 mg
• Sodium: 371.6 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 2.3 g
• Protein: 15.2 g

 

Low Carb High Fibre Protein Bars

 

INGREDIENTS

1/2 cup ground flax seed
2 tablespoons coconut flour
2 tablespoons sesame seeds
4 scoops chocolate protein powder
pinch stevia powdered extract
1 tbsp dark cacao
1/3 cup almond butter
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 – 1/2 cup water

 

DIRECTIONS

Mix together all the dry ingredients. In a pyrex measuring cup, melt the coconut oil. Add almond butter. Stir. Add to dry mix. Add water. Start with 1/4 cup. Add until mixture sticks together but isn’t overly sticky.

Spread into a greased 8×8″ pan. Chill until firm. Several hours or overnight. Cut into 8 bars.

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.9

• Total Fat: 13.0 g
• Cholesterol: 5.0 mg
• Sodium: 22.2 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 4.5 g
• Protein: 16.2 g

 

Coconut Cherry Granola Bars, Grain Free

INGREDIENTS

1/4 cup butter
1/4 cup almond butter
2 tbsp maple syrup
1/4 cup steviva blend (or sweetener that equals 1/2 cup sugar)
2 cup almond meal
1/2 cup sliced almonds
1/4 cup ground flax
1/2 cup sunflower seeds
1 cup shredded, unsweetened coconut
1 cup dried, unsweetened cherries (or cranberries)

DIRECTIONS

In a medium saucepan, melt butter. Add almond butter, maple syrup and steviva blend. Allow steviva to dissolve.
Add remaining ingredients. Mix well and allow to cook for 10-15 minutes, mixing often.
Spread into a greased 8″ square pan. Refrigerate overnight until firm.
Turn out onto a cutting board and cut into 16 bars. Keep in an airtight container in the fridge.

 

 

 

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 259.7

• Total Fat: 19.9 g
• Cholesterol: 7.7 mg
• Sodium: 23.1 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 4.5 g
• Protein: 6.1 g

Grain Free, Low Carb Pizza Crust

Grain Free Pizza Crust

 

INGREDIENTS

 

2 1/4 tsp quick rise yeast
2 cups almond flour
1 cup chickpea flour
1 tsp baking powder
1 egg, beaten
1/4 cup warm water

 

DIRECTIONS

 

Preheat oven to 300 degrees.
Combine all ingredient s in a mixing bowl. It will be thick, sticky batter.
Line a 12″ pizza pan with cooking parchment. Place dough on top and top with another layer of parchment. Roll and press dough out to edges of pan.
Bake for 15 minutes.
Put pizza toppings on crust.
Increase oven temperature to 350 degrees. Bake crust with toppings until cheese is melted and slightly browned. Approximately 10-15 minutes.

 

Makes 12″ pizza. 8 slices.

Per slice:

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.9

• Total Fat: 15.0 g
• Cholesterol: 23.3 mg
• Sodium: 73.5 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 3.6 g
• Protein: 8.6 g

MMMmmm!~ Low Carb Pizza!

Raspberry Rhubarb Bars

Raspberry Rhubarb Bars

 

 

CRUST

1 1/2 cups almond meal
1/3 cup coconut oil, melted
1 tbsp steviva blend (or 2 tbsp sugar)
pinch sea salt

FILLING

1 package unflavored gelatin
2 tbsp water
3 cups raspberries
3 cups diced rhubarb
1/3 cup steviva blend (or 2/3 cup sugar)

TOPPING

1/2 cup cream cheese
1/4 cup milk
1 tbsp steviva blend (or 2 tbsp confectioner’s sugar)

 

 

DIRECTIONS

Preheat oven to 350 degrees.
Combine crust ingredients. Press into a 13″ x 9″ baking pan. Bake for 10 minutes.

Sprinkle the gelatin over the water and stir. Set aside. Combine remaining filling ingredients and cook over medium heat until bubbling. Pour into blender and puree.. Pour mixture back into pot. Heat through. Add gelatin mixture and allow to cook for another minutes.
Pour into a bowl, and set inside another bowl that is full of ice. Allow to cool in the fridge while you prepare topping.

Beat cream cheese and milk together. Take the 1 tbsp steviva blend and powderize it in a nut or see grinder until it is a fine powder. Add to cream cheese mixture.

Spread the raspberry filling over the crust. Drop spoonfuls of the cream cheese mixture over the filling. Draw a butter knife through the cream cheese and raspberry filling to create a swirled effect.

Chill for about 3 hours.

OPTIONAL: Top with fresh berries.

Serving Size: makes 24 servings

 

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 99.4

• Total Fat: 8.0 g
• Cholesterol: 5.3 mg
• Sodium: 31.7 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g

 

 

 

 

 

Grain Free, Low Carb, Herb Crackers

 

INGREDIENTS

2 1/2 cups almond flour

1/4 tsp sea salt

1/2 tsp baking soda

3 tbsp oil

2 eggs, beaten

1 cup grated parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients and mix well.

Roll out 1/2 the dough between 2 sheets of parchment paper, (approx 1/16″ thick) then slide onto a large baking sheet. The dough will cover the entire pan’s surface. Remove top layer of parchment. Cut with a pizza cutter into desired cracker size. I like mine small. About 1 1/4″.

Bake for approximately 12 minutes. Allow to cool. Repeat for second half of dough.

Serving Size: Makes 50 crackers