Tangy Sugar Free Barbecue Sauce

4 carbs per 2 tbsp serving. Perfect for chicken or pork ribs!

Carrot Cake Muffins

Grain Free Carrot Cake Muffins. Perfect before your morning workout or Easter morning breakfast

Chocolate Avocado Brownies

The avocado makes these velvety smooth! Only 4.5 net carbs per brownie!

Sticky Sweet N Sour Chicken

This makes a BIG BATCH! 2 1/2 kilograms of chicken. r approximately 24 drumsticks.

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

Peanut Butter Brownies, Grain Free

Low Carb Peanut Butter Brownies

Only 2.8 grams net carb per square

INGREDIENTS

Brownies

1/2 cup butter, melted
3/4 cup peanut butter
1/4 cup dark cocoa
1 tbsp molasses*
1/3 cup steviva blend*
2 tsp vanilla extract
2 eggs
3/4 cup almond flour
2/3 cup NSA chocolate chips**

Ganache Topping

1/2 cup NSA chocolate chips**
1/4 cup heavy cream
* molasses and steviva blend is used in place of brown sugar sweetener equal to about 2/3 of a cup.

**there is a stevia sweetened dark chocolate available at the Bulk Barn. Coarsely chop it up for NSA chips without using artificial sweeteners.

INSTRUCTIONS

Preheat oven to 350 degrees. Lightly grease a 9×13″ pan.

In a medium bowl, combine all Brownie ingredients and mix well. Spread into pan. bake for 20-25 minutes.
Brownies may seem jiggly but will set upon cooling.

For topping, melt chocolate in a microwave safe dish. Try 20 – 30 seconds at first. When melted, stir in cream and smooth over cooled brownies.

Makes 24 squares.

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 161.1

• Total Fat: 14.1 g
• Cholesterol: 29.7 mg
• Sodium: 60.4 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 3.4 g
• Protein: 6.0 g

Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

INGREDIENTS

CRUST

• 1 3/4 cup almond flour
• 2 tbsp steviva blend (or sweetener to equal 1/4 cup sugar)
• 1/2 cup butter, melted

FILLING

• 2 8 oz packages of cream cheese
• 1/2 lb ricotta cheese
• 1/4 cup sour cream
• 1 1/2 cups pureed pumpkin
• 3 large eggs plus 1 egg yolk
• 3/4 cup steviva blend (or sweetener to equal 1 1/2 cup sugar)
• 2 tbsp white flour
• 1/2 tsp ground cinnamon
• pinch nutmeg
• pinch of cloves
• 1 tsp vanilla extract

TO SERVE

• 1 recipe Sugar Free Caramel Sauce *
• chopped pecans*

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

Serve with pecans and Sugar Free Caramel sauce.

Serves 12

Nutritional Info *(Caramel Sauce and pecans not included in nutritional info.)

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 375.5

• Total Fat: 30.9 g
• Cholesterol: 134.1 mg
• Sodium: 237.5 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.8 g
• Protein: 10.8 g

Low Carb Peanut Butter Cookies

INGREDIENTS

1 cup peanut butter
1 egg
1/2 cup steviva blend
1 tsp vanilla
pinch sea salt

DIRECTIONS

Combine all ingredients. Place mounds on parchment lined cookie sheet. Flatten slightly with the back of a fork.

Optional: add a couple of chocolate chips to the top of each cookie.

Bake at 350 for 12 minutes. They will be VERY soft until they are cooled. Allow to cool completely before removing from pan.

Serving Size: makes 16 cookies

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 104.7

• Total Fat: 8.3 g
• Cholesterol: 11.6 mg
• Sodium: 54.5 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 1.0 g
• Protein: 5.4 g

Low Carb Pumpkin Chip Bars

INGREDIENTS

1/3 cup coconut flour
1/3 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
4 eggs
1 cup cooked or canned pumpkin
1/2 cup steviva blend
1/3 cup butter
3/4 cup dark chocolate chips

DIRECTIONS

Preheat oven to 375 degrees.
In a large bowl combine all ingredients and mix until all lumps are gone.
Spread batter into a greased 8×8″ baking dish
Bake at 375° for 30-40 minutes
Cool and serve
Makes 16 Squares

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 105.4

• Total Fat: 8.7 g
• Cholesterol: 57.0 mg
• Sodium: 150.0 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 3.6 g
• Protein: 3.5 g