Plumped Up Meatballs

 

 

INGREDIENTS

1 pound ground beef
1/2 cup almond flour
10 slices bacon, diced
1 egg
2 tbsp dried chives

DIRECTIONS

Preheat oven to 475 degrees.
Combine all ingredients in a bowl and form into balls approximately 1 1/2″.
Place on baking sheet and bake for 25 minutes.

Serve with favourite dipping sauce

Serving Size:  28 meatballs

Nutritional Info

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 84.5

• Total Fat: 7.0 g
• Cholesterol: 21.7 mg
• Sodium: 72.0 mg
• Total Carbs: 0.4 g
• Dietary Fiber: 0.2 g
• Protein: 5.1 g

Creamy, Cheesy, mashed Faux- tatoes

 

 

Only 3.3 grams net carbs per serving

 

INGREDIENTS

1 medium size head of cauliflower
6 slices bacon, cooked, chopped
4 tbsp cream cheese
1/4 cup parmesan cheese
2 tbsp butter
1 tsp crushed garlic
2 tbsp finely chopped chives
salt & pepper to taste

 

DIRECTIONS

Steam cauliflower. While still hot, put all ingredients except the bacon and chives into a food processor. Puree until smooth.
Mix in chives and bacon. Serve.

Makes 6 servings. 2/3 cup each

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.0

• Total Fat: 18.5 g
• Cholesterol: 37.0 mg
• Sodium: 428.4 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 2.6 g
• Protein: 10.3 g

Cheese Crackers

 

 

Only 1/2 gram net carb per cracker

INGREDIENTS

1 1/4 cups almond flour
3/4 cup coconut flour
1/4 cup coconut oil, melted
4 eggs, beaten
100 grams grated cheddar (1 1/2 cups)
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp garlic powder

DIRECTIONS

Preheat oven to 350 degrees.
Line a large baking sheet with parchment.
Combine all ingredients in a large bowl. Roll out between two sheets of parchment. You may need to do half a batch at a time.
Place on baking sheet and score into squares slightly larger than 1″. I have a really BIG cookie sheet, so I was able to do the entire batch at one time.
Bake for 15 minutes. Yo want to the crackers to be fairly dry, so a few extra minutes if you are not sure won’t hurt them. Turn off the oven and allow to cool inside.
Remove from oven and break into squares. Keeps in an airtight container in fridge for several days.

Makes 80 crackers.

 

Nutritional Info

• Servings Per Recipe: 80
• Amount Per Serving
• Calories: 35.0

• Total Fat: 3.0 g
• Cholesterol: 11.2 mg
• Sodium: 31.8 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.6 g
• Protein: 1.3 g

Caramel Apple Muffins

Only 5 grams net carbs per muffin

INGREDIENTS

MUFFINS

2 eggs
1/2 cup unsweetened applesauce
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups finely ground cashews (or use almond flour)
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend(or sweetener that equals 2/3 – 1 cup sugar)
1 cup finely diced apple

Caramel Topping
1/2 tsp molasses
2 tbsp  steviva blend or enough sweetener to equal 1/4 cup sugar
2 tbsp  butter,
1/4 cup heavy cream
1/8 tsp xanthan gum

DIRECTIONS

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Make caramel topping.
In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill. (will thicken more as it chills)

Make muffins.

Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing. Can even use a blender to mix ingredients, but add diced apple after using the blender.
Spoon into prepared muffin cups.
Bake for 20 minutes. Drizzle caramel topping over top.
Allow to cool or enjoy warm.

Makes 12 muffins

Serving Size: 12 muffins

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 188.3

• Total Fat: 14.9 g
• Cholesterol: 47.2 mg
• Sodium: 105.3 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.4 g
• Protein: 7.3 g

Low Carb Jam Muffins

 

 

Only 4.6 grams net carb per muffin

INGREDIENTS

MUFFINS
1/2 cup canned pumpkin
2 eggs
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups almond flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend (or sweetener that equals 2/3 – 1 cup sugar)

JAM
1 1/2 cup blueberries
2 tbsp steviva blend (or sweetener that equals 1/4 cup sugar)
1 tsp Thick It Up thickener

DIRECTIONS

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Combine blueberries and 2 tbsp steviva blend in a small saucepan and cook on medium-high heat. You may want to slightly mash the blueberries a bit with a potato masher. Add Thick-It-Up. Turn heat down to a simmer.
Meanwhile prepare the muffins.
Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing.
Place a small spoonful of batter in each muffin cup. Just enough to cover the bottom.
Divide jam over the 12 muffin cups. Dollop the remaining batter over the muffins.
Bake for 20 minutes.
Allow to cool.

Makes 12 muffins

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 169.1

• Total Fat: 12.1 g
• Cholesterol: 38.6 mg
• Sodium: 91.3 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 2.8 g
• Protein: 7.4 g

Paleo Chicken Strips

 

 

INGREDIENTS

2 lbs skinless, boneless chicken breast, cut into 1″ strips
3 eggs, beaten
1 1/2 cups almond meal
6 tbsp cajun spice
6 tbsp coconut poil (for frying)

DIRECTIONS

Combine almond meal and spice in a bag. Dip chicken strips in egg, then toss in baggie with spice mixture. Fry on medium high heat in coconut oil. Flip after 4-5 minutes, cooking until chicken is cooked through and outside is golden brown. Serve with ranch dressing.

Serves 8

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 361.2

• Total Fat: 23.7 g
• Cholesterol: 129.1 mg
• Sodium: 68.2 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 2.3 g
• Protein: 34.2 g