Italian Dressing

“Mmmm! Clean homemade Italian Dressing!”

Primal Garlic Bread Sticks

Low Carb Bread Sticks take just minutes to make. They would make an awesome pizza base as well. Mmmmm!

No Bake Strawberry Cream Pie

Even with a traditional pastry crust this pie still has only 8 grams total carbs per serving.

Cheesy Broiled Tomatoes

Simple but really tasty! Different combinations of cheese and spice blends could give you dozens of different results.

Low Carb Grilled Cheese PLUS

First, make the bread! I like to triple or quadruple the batch. Stores well in the fridge in a baggie for several days.

INGREDIENTS

2 tbsp oat flour

2 tbsp almond flour

1 egg

DIRECTIONS

preheat oven to 350 degrees. Spread batter onto parchment lined baking sheet into two rounds. Bake for 10 minutes.

Makes 2 rounds (1 sandwich)

Italian Stuffed Tomatoes

Mmmmm! Low carb DELICIOUS!

Cheesy Stuffed Mushrooms

 

INGREDIENTS

24 button mushrooms (cleaned and stems removed)

1 1/2 cups warm cheese dip (not yet warmed)

1 1/2 cups grated cheese blend (I used cheddar and monteray jack)

Warm Cheese Dip

 

INGREDIENTS

2 8oz packages of cream cheese, softened
2 cups light sour cream
1 1/2 cups shredded cheddar
9 slices bacon, cooked and crumbled
1 cup chopped green onion

Taco Nachos

INGREDIENTS

170 gram package nacho chips (I used quinoa and black bean tortillas)

1 lb lean ground beef

taco seasoning *recipe follows (or you can use an envelope of the store bought stuff)

1 cup water

1 cup salsa

1/4 cup guacamole

1/2 cup sour cream

1/2 cup grated sharp cheddar

1/2 cup grated monteray jack cheese

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