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Keto Chocolate Mousse

Keto Chocolate Mousse
 
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Rich, creamy, Keto friendly chocolate mousse.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4
Ingredients
  • 2 oz unsalted butter
  • 2 oz cream cheese
  • 3 oz heavy whipping cream, whipped
  • 1 tbsp cocoa powder
  • stevia, to taste
Instructions
  1. Soften butter and combine with sweetener, stirring until completely blended.
  2. Add cream cheese; blend until smooth.
  3. Add cocoa powder and blend completely.
  4. Whip heavy cream and gradually add to the mixture. (You may also add 1 tsp of coconut oil or MCT oil.)
  5. Spoon into small glasses and refrigerate for 30 minutes.
Nutrition Information
Calories: 227 Fat: 24g Carbohydrates: 3g Fiber: 1.5g Protein: 4g

 

Peanut Butter Fluff Fat Bomb

 

Peanut Butter Fluff Fat Bomb
 
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Keto friendly dessert
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • ½ C Heavy Whipping Cream about 1 cup whipped
  • 4 oz Cream Cheese softened
  • 2¼ Tablespoon Natural Peanut Butter
  • 5 Tablespoons Swerve Confectioners
  • ½ tsp vanilla
  • ½ square unsweetened chocolate orLily's Chocolate Chips (optional)
Instructions
  1. In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size.
  2. In a separate bowl add the softened cream cheese, natural peanut butter, Swerve Confectioners (or Monkfruit Powdered), and vanilla then beat with a mixer until the fluff is smooth and creamy.
  3. Combine the two and mix on low until thoroughly combined and smooth.
  4. Grate unsweetened chocolate shavings on top or add Lily's Chocolate Chips. (This is optional, but it really makes it tastes so amazing!)
  5. Best if kept in the refrigerator overnight and served the next day.
Notes
The sugar alcohols from Swerve are not included in the nutritional information since most subtract sugar alchols to calculate net carbs.

You may substitute Monkfruit powdered for Swerve Confectioner's in equal amounts.
Nutrition Information
Calories: 169 Fat: 16g Saturated fat: 8g Carbohydrates: 2g Sugar: 1g Sodium: 95mg Protein: 3g Cholesterol: 47mg

 

Instant Pot Creamy Keto Chicken

Instant Pot Creamy Keto Chicken
 
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A rich, creamy keto safe chicken dinner
Author:
Recipe type: Dinner
Cuisine: American
Serves: 8 Servings
Ingredients
  • 2 slices bacon, chopped
  • 2 lbs (910 g) boneless, skinless chicken breasts
  • 2 (8 oz/227 g) blocks cream cheese
  • ½ cup (120 ml) water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried chives
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 oz/57 g) shredded cheddar
  • 1 scallion, green and white parts, thinly sliced
Instructions
  1. Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)
  2. Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
  3. Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
  4. Stir in the cheddar cheese.
  5. Top with the crispy bacon and scallion, and serve.
Notes
After step 1 you can deglaze the pot using a small amount of water or wine before turning off Saute mode.
Nutrition Information
Serving size: ¾ cup Calories: 437 Fat: 27.6 Carbohydrates: 4.5 Sodium: 420 Fiber: .2 Protein: 41.2

 

Cheddar Pecan Wafers

 

These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware – once you start, it’s difficult to stop.

Cheddar Pecan Wafers
 
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Author:
Recipe type: Appetizer
Cuisine: American
Serves: 100
Ingredients
  • 1 lb butter, softened
  • 1 lb sharp cheddar cheese, shredded
  • 1 cup chopped pecans, toasted
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 4½ cups Flour
Instructions
  1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into ¼ inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
Notes
The logs of dough freeze really well so you can keep some in the freezer to make as needed.
Nutrition Information
Serving size: 1 Calories: 74

 

Harvest Pork – Revised for IPot

Harvest Pork - Revised for IPot
 
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A classic fall flavor combo.
Author:
Recipe type: Entree
Cuisine: American
Ingredients
  • Pork Tenderloin or roast, trimmed of fat
  • 1 cup Orange Juice or concentrate
  • ½ cup Dark brown sugar
  • 2 apples, peeled and sliced (Courtland or Granny Smith)
  • 1 cup Cranberries or Craisens
  • 1 cup Fresh/dried plums (optional)
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp galganal
  • Handful of whole cloves
Instructions
  1. Set the IPot to Saute and allow to come up to heat
  2. Trim the roast/loin of fat
  3. Brown on all sides in the IPot
  4. Remove the roast and degalze the pot using a small amount of wine if available
  5. Set the IPot to slow cook on low for 6 to 8 hours
  6. Place the fruit and orange juice into the bottom of the pot
  7. Mix the ground spices and brown sugar together
  8. Rub the mixture all over the roast, toss any extra onto the fruit in the pot
  9. Push the whole cloves into the roast all over and place it in the pot resting on the fruit.