Tangy Sugar Free Barbecue Sauce

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

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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

Double Chocolate Chunk Protein Bar

Mmmm! Delicious! Only 5.5 net carbs per bar!

Bar Ingredients

Chocolate protein powder, 4 scoops (1 1/4 cups)
2 tbsp Flax Seed Meal (ground flax)
1/2 cup cconut milk powder (or low carb milk powder)
1/4 nut butter
Vanilla extract 1 tsp
1 tbsp dark cacao
4 packets stevia (or sweetener of choice)
1/4 + 2 tbsps water

Chocolate Chunks Ingredients

150 grams stevia sweetened chocolate or 2/3 cup  NSA chocolate chips
2 tbsp coconut butter
1 tbsp heavy cream.

 Directions

Make chocolate chunks:
Melt chocolate and coconut butter in a small glass dish. Stir in heavy cream. Chill until hardened. About 1 hour.
Remove from dish and coarsely chop. Set aside.

Spray an 8 inch square pan with non-stick spray. In bowl, whisk together nut butter, water and vanilla. Add remaining ingredients. Add chocolate chunks. Spread into pan and freeze for an hour or refridgerate overnight, until squares can be cut. Keep in airtight container in fridge or wrap individually.

Makes 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 274.6

• Total Fat: 20.2 g
• Cholesterol: 8.5 mg
• Sodium: 42.9 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 7.2 g
• Protein: 18.7 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

Coconut Pancakes

 

INGREDIENTS

3 eggs, separated
1 tbsp coconut oil (or butter or ghee), melted
2 tbsp cream cheese
pinch of stevia
1/4 tsp baking soda
2 tbsp coconut flour
1/2 tsp ground cinnamon

DIRECTIONS

In a bowl with egg yolks, add remaining ingredients.
Using a hand mixer, whip the egg whites until soft peaks form.
Mix egg yolk mixture combines and no lumps.
Fold in egg whites.
Warm oiled skillet on medium low heat.
Pour battre into pan. I made 2 large pancakes. You could also make 4 smaller ones if desired.
Top with your favourite toppings.
*I like Greek yogurt and peaches. 🙂

 

Makes 2 large pancakes

 

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 237.4

• Total Fat: 18.9 g
• Cholesterol: 296.5 mg
• Sodium: 335.2 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 5.5 g
• Protein: 10.6 g

Low Carb Buckeyes

 

INGREDIENTS

1 cup almond butter
1/2 cup butter, softened
1/2 tsp vanilla extract
*2/3 cup Steviva blend (powdered in a nut or coffee grinder)
2 cups whey protein (I used Kaizen unflavored)
1 cup dark chocolate chips (for dipping)

*measure the Steviva Blend before powdering it

 

DIRECTIONS

In a large bowl, mix together the almond butter, butter, vanilla, protein powder powdered Steviva Blend. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a small glass bowl or measuring cup. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Makes 48

 

Nutritional Info

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 96.2

• Total Fat: 6.7 g
• Cholesterol: 6.8 mg
• Sodium: 21.0 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 1.0 g
• Protein: 5.4 g

Strawberry Rhubarb Crisp, Low Carb, Gluten & Sugar Free

Low Carb, Gluten & Sugar Free Strawberry Rhubarb Crisp

INGREDIENTS

6 cups strawberries, sliced
4 cups rhubarb, diced
1/3  cup steviva blend
1 tsp Thick It Up (or 2 tbsp cornstarch)
1 tbsp lemon juice

CREAM CHEESE FILLING

8 oz cream cheese, softened
1/4 cup powdered steviva (run through a nut/seed grinder)

TOPPING

1/4 cup steviva blend
1 1/2 cups almond meal
1 tsp cinnamon
1/2 cup cold butter
1 cup pecans, chopped

DIRECTIONS

Preheat oven to 375 degrees.
Slice berries and dice rhubarb. Toss with rhubarb, 1/4 cup steviva blend and thickener of choice. Place in greased 9×13″ baking dish.

Cream together the cream cheese and steviva blend. Dollup over the filling.

In a medium size bowl mix steviva, cinnamon and almond meal mix and combine. Cut in cold butter until mixture is crumbly. Sprinkle evenly over fruit. Top with chopped pecans

Bake for approx 40 minutes until bubbly and topping is golden brown.
Serve with greek yogurt on top for a special breakfast or homemade ice-cream for a nice dessert,
YUM!

Serving Size: makes 18 servings

Nutritional Info

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 212.0

• Total Fat: 18.2 g
• Cholesterol: 29.3 mg
• Sodium: 85.1 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.2 g
• Protein: 4.0 g

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