Chocolate Chip Cookies, the Carb-less way!

 Nothing better than a chocolate chip cookie. Crispy on the outside, chewy in the middle. I found this recipe that uses almond flour but real sugar. So not low carb but close enough I was hopeful with a couple swaps. Nope, soft cookies. Really yummy cookies, but soft. 

I will be trying these again using cornstarch. Wait, that's not low carb or Keto. You're right. It's one tablespoon so only adds 1/2 of a net carb to the cookie. You choose. The cornstarch will replace the oat fiber & xanthan gum. 

 Chocolate Chip Cookies

7 T salted butter, softened

1/3 cup Swerve Brown

1/2 cup Allulose sweetener (I use Anthony's)
1 large egg
2 tsp vanilla extract (I use 10 large drops Now Better Stevia French Vanilla)
2 cups Blue Diamond almond flour (sifted and spooned into a measuring cup**)
1 T corn starch (or 1 T oat fiber & 1/4 tsp xanthan gum)
1/2 tsp baking soda
1/2 tsp pink salt
42 grams Choczero Milk Chocolate Chips or Lily's Semi Sweet Chocolate Chips

Mix dry ingredients, except chocolate chips, together until well mixed. Set aside.

In mixer, cream butter and sweeteners. Add egg and vanilla. Mix until light and fluffy.

Add dry ingredients to wet and mix until well combined.

Fold in chocolate chips. Refrigerate dough for 20 to 30 minutes.

Preheat oven to 300° F. Line two cookie sheets with parchment.

Using a small cookie scoop, place balls of dough on prepared cookie sheet. Do not flatten. Bake cookies for 8 to 10 minutes. Cookies should be light brown on the edges and chewy in the center.

Remove from oven and let cool on the cookie sheet for 20 minutes. You can then move the cookies to a wire rack if wanted. 

**In most of my recipes I use grams to measure my almond flour. I tested the weight of the almond flour in two different recipes. I sifted my almond flour, spooned it into a one cup measuring cup, leveled off the top and it weighed 190 grams for 2 cups (so 95 grams for one cup). I've been told and looked up online the gram weight of one cup is 112 grams. It doesn't seem like a big difference, but for 2 cups 190 grams vs 224 grams is a lot! These are the lightest cookies that I have made. Going forward I will always sift and spoon my almond flour!! 😁

Ginger Molasses Cookies

 I love a chewy molasses cookie. Especially with a Chai Tea Latte! 😋 

These cookies are chewy and crispy on the edges. I made the recipe following one I shared on my FB page for Gingerdoodle Cookies which was made with AP Flour & sugar. Nothing low carb, so I altered the recipe to fit my diet macros. I think if I use the tablespoon of cornstarch instead of oat fiber & xanthan gum, they will be more crisp. You choose what you want though because cornstarch is not a low carb option normally. 

Ginger Molasses Cookies

255 grams Blue Diamond Almond Flour 

1 T oat fiber (or cornstarch)

1/4 tsp Kate Naturals Xanthan  gum

1/2 tsp pink salt

2 tsp baking soda

1 tsp cinnamon 

1 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp nutmeg

7 T butter, softened 

1/4 Molasses 

1 large egg

1/3 cup Swerve Brown

1/2 cup Allulose sweetener (I use Anthony's)

10 large drops Now Better Stevia French Vanilla (or 1 tsp vanilla extract)

Mix dry ingredients together and set aside.

In mixer, blend butter and sweeteners to creamy. Add egg and Molasses. Beat until light and fluffy.

Mix the dry ingredients into the wet until well incorporated. I chill my dough for 20 to 30 minutes.

Preheat oven to 300° F. Line two cookie sheets with parchment. 

I use a small cookie scoop to place cookie dough balls onto prepared cookie sheets. They will spread so give a good 2" between cookies. 

Bake for 10 minutes. Do not over bake like the cookies in the picture. 😬

Cool completely. I keep in the refrigerator. These never last more than a week in house though.

Green Chile Sauce....the Carb-less Way....And, Yes, Another Green Chile Recipe!

 I am not sure if you`ve noticed but I LOVE green chiles. So much so that I roast and chop my own to freeze normally. Every year when Hatch chile season arrives is the best time of year! I tell you this because for the last few years I haven't been able to roast my own so I have settled for poblano chiles and jalapeños. Now, don't get me wrong, I love chiles, all kinds, but I'm partial to Hatch Chiles. I think it's due to my dad and I, every Hatch chile season, would buy a batch of fire-roasted chiles and he would make his green chile with pork. It was so good! Daddy didn't know how to make low carb anything really though. This is why you see multiple posts about green chile, I am on a quest. I believe I have created a Carb-less Green Chile Sauce. It's close enough that even I believe, if he could, my dad would approve. I am using 505 Southwestern Diced Green Chiles Medium. They come in a jar from Walmart, Amazon or direct from 505. They are the real deal y'all. These are not the normal, yucky, canned green chiles. Nope. These are AMAZING!! I believe I am on jar 6 and still eating them. My brother Jon even loves them (he won't touch the canned ones). Yep, they are this good. 

Recipe note: I list specific brands that I used for this recipe. You are welcome to use what you have on hand but I cannot guarantee the same results. 

Green Chile Sauce

12 oz bag broccoli cauliflower or cauliflower florets
133g onion
1T butter
1tsp oil
1.5 tsp Simply Organic Adobo seasoning
1/4 + 1/8 tsp cumin
4T 505 Southwestern diced green chiles
2 tsp Better Than Bouillon chicken
1.5 to 2 cups water
Salt and pepper to taste
1/4 cup heavy cream (optional)

To make Cauli-Mash, microwave Cauliflower Broccoli bag as package directs. Blend bag contents with a little salt and 1/2 cup water to smooth. Set aside..

Saute onion in butter and oil to golden brown. Add cumin and adobo and heat to develop the aromas. Add cauli-mash, 1 cup water and chicken bouillon. Bring up heat. Add salt and pepper to taste. If too thick add more water. Add cream if using.

I use this for Green Chile Omelet Bowls (pictured), for burrito bowls, tacos, over pulled pork and chicken cauli-rice & cheese bowls. Yummy y'all!!

Chia Pudding Bowls

 Easy peasy recipe today. Anyone who's living low carb or Keto knows yogurt is not low carb friendly. Well, the fruity, tasty kind isn't any way. If you like unsweetened plain yogurt, good for you! It's just not my cup of tea. I have found chia pudding made with coconut milk. All those good fats, vitamins and minerals. And it's a quick and yummy breakfast.

Chip Pudding Bowls

1 can (14oz) coconut milk
3.5T chia seeds
10 drops (or more)Now Better Stevia French Vanilla

1 medium banana

1T Navitas Superfood blend Goji + powder
2tsp ground flaxseed
2 T collagen powder
1/4 cup half & half

Toppings:
Coconut
Blueberries
Almonds
Pecans
Walnuts
Pumpkin seeds
Sunflower seeds

Overnight Chia Pudding: In a Mason jar, pour in the can of coconut milk. Mix in chia seeds and french vanilla sweetener. Stir, let sit for 10 minutes and stir again. Once chias are suspended in the milk, place lid on jar and refrigerate overnight. This can be eaten with any toppings. I eat 1/4 to 1/2 cup at a time.

For bowls (2 person serving): In blender, put 1 cup chia pudding, banana, Navitas powder, collagen, cream and flaxseed. You can add blueberries to the blender or whole over the top. Blend to smooth. Taste and add more sweetener if wanted. Split evenly into two bowls and top with favorite toppings.

Keto Green Chile Chicken Enchiladas

 One of my best memories with my Dad is being in the kitchen. He was a great cook. Homemade ice cream every 4th of July, barbecue, biscuits & gravy, pancakes, waffles, canned peaches, peach preserves, watermelon rind candy, chili.... I learned a lot from him.

In Colorado, every year in late summer/early autumn, you can get fire roasted chiles on the street corners. We would come home with a bushel of roasted chiles and he would make his green chile sauce with pork. Spicy, creamy and robust with flavor. I miss green chile, but mostly I miss my Dad.

Here's the thing about sauces, they are thickened with either corn starch or made with a roux (wheat flour and oil). These do not work for a low carb life. Previously I posted a green chile sauce using tomatoes but I want that green, creamy goodness that comes from Hatch Green Chiles. I think this recipe is pretty close because let's face it enchiladas are all about the sauce and cheese. Right?!

Keto Green Chile Sauce

150 grams Texas Sweet Onions, diced

1 T favorite cooking oil

1 bag (12 oz) Great Value Cauliflower Florets, microwaved for 6 minutes (1100 watts) You want it on the softer side.

1 cup 505 Southwestern fire roasted Hatch green chiles (in a jar. I get these at Walmart since it's not Hatch Chile season in Texas yet.)

1 cup chicken bone broth

2 tsp Simply Organic Adobo Seasoning

1/2 tsp ground cumin

Sea Salt and Black Pepper to taste

In a large, deep side skillet or large saucepan, saute onion in oil until clear and golden brown on the edges. Season with salt and pepper.

While onions are cooking, place steamed cauliflower and chicken broth in food processor and blend to smooth. 

Once onions are done, add in cumin and Adobo seasonings. Heat seasonings slightly (This helps release their flavors). Pour in pureed cauliflower and green chiles. Stir all together. If too thick add more broth. Taste. Add salt and pepper to your liking. Bring up heat. Serve hot over favorite dish.

Notes: This makes 8 servings for my macros and dietary needs. To lower the carbs you can reduce the amount of onions. Feel free to adjust the seasonings to your tastes as well. You can also add a little heavy cream or cream cheese for a more creamy texture.

Keto Tortillas 

I make these weekly and usually have some on hand in the fridge for easy weeknight meals.

(Adapted from Joe Duff's recipe on his YouTube Channel)

224 grams Blue Diamond fine Almond Flour

16 grams Kate Naturals Xanthan Gum

8 grams Anthony's Oat Fiber

1 tsp Pink Salt

1 tsp Baking Powder

2 large eggs

44 grams water

Measure and mix all dry ingredients in a large bowl. 

In another bowl, whisk eggs and then whisk in water. Pour into dry mixture and mix all together with a fork. It can seem dry. I mash with my fork until all the dry is mixes with the wet. I then place a little coconut oil (or oil of choice) on my hands and I knead the dough for 3 to 5 minutes. I then measure the total gram weight of my dough ball, divide that weight by 10 which gives the gram weight of each tortilla ball. I then cut the dough ball into 10 equal balls. Set the dough balls aside.

Set up a tortilla press, a sheet of parchment paper folded in half (should be slightly larger than your press), a rolling pin (if you want the tortillas thinner) and a non stick skillet. Place the non stick skillet over medium to medium low heat without oil. No oil is needed for the initial cooking.

Take a ball of dough, place it inside (in the middle) the folded parchment in your tortilla press and flatten the dough. Remove from the press. If you want it thinner, just roll slightly with a rolling pin while still in the parchment. Remove from the parchment and cook in the hot skillet. Cook for 3 to 5 minutes on the first side. It will changed from a yellowish color to a lighter color. Flip your tortilla and cook for 10 seconds. Remove from skillet and repeat process for your next tortilla until all tortillas are cooked through. Recipe makes 10 tortillas.  

These tortillas have a great texture and taste. I use them for sandwich wraps, quesadillas, enchiladas, nachos (make great chips), soft tacos and fried crispy tacos. Pictured below are crispy fried tacos.

Assembling the enchiladas:

Cooked shredded chicken (seasoned with Adobo, salt and pepper) (I use about 25 to 30 grams of cooked chicken per enchilada)

Shredded cheddar cheese (or your favorite cheese)

Sour cream

Green chile sauce

Almond flour tortillas

Favorite toppings: lettuce, fresh tomato, avocado, sour cream, black olives

Mix your cooked shredded chicken with some sour cream, some cheddar cheese and a little of the green chile sauce. I look for the chicken to be coated but not soupy. I fill my tortilla with a 1/4 to 1/2 cup of the chicken mixture depending on the size of the tortilla. I then take the rolled enchiladas and fry them in a little oil in the skillet. Once browned on two sides, remove to a baking or microwave dish. Cover each enchilada with a 1/4 cup of hot green chile sauce and shredded cheddar cheese. You can place in your oven @ 350° F until bubbly or you can microwave for 2 minutes. During the summer in Texas I microwave my serving of two enchiladas. I serve with chopped lettuce, fresh tomatoes, sour cream and guacamole. Choose your favorite toppings and enjoy.

Note: I have had these without pan frying and they are really good. The tortillas will soak up the sauce and they become soggy though. Frying them helps them to stay a more firm once topped with sauce.

Strawberry Dragon Fruit Mini Cheesecakes

 One of my favorite things about summertime is ice cream. Ice cream does not fit in with my new low carb life though. So when I made these frozen mini cheesecakes low carb they fill that summer craving perfectly. Fruity, creamy and delicious. I could eat all 15 at one time. I won't....well...no, no I will share with my family. Oh! And they are super easy to make. A great no bake option for the hot summer days and nights. This recipe works with any fruit you have, fresh or frozen.  That is any fruit that works for your dietary needs can be used. 

Strawberry Dragon Fruit Mini Cheesecakes

Crust:

65 grams butter, melted

84 grams Blue Diamond Almond Flour

30 grams Terrasoul Toasted Coconut Chips

3 T Lakanto Powdered sweetener

I toast my almond flour in a dry low heat skillet. Then mix all ingredients together. Press evenly into the bottom of 15 silicone cupcake liners. Set aside.

Cheesecake:

12 ounces cream cheese

5 T heavy cream

99 grams strawberries

73 grams Sprouts frozen Dragon Fruit cubes

5 T Lakanto powdered sweetener

12 large drops Now Better Stevia liquid sweetener in French Vanilla

Place all ingredients into a blender or food processor and blend to smooth. Pour evenly over crusts. Freeze for at least 2 hours to set cheesecakes. 

So yummy. Enjoy!

Borracho Beans......Low Carb, Keto Friendly & Yummy

This morning I needed comfort food, but I wanted to stay within my low carb lifestyle. For me that means tacos and beans. But beans while healthy are not low carb friendly. I have found a solution that works for all low carb lifestyles, Eden's Organic Black Soybeans. Full of fiber, high in nutrients and protein with great texture and flavor. These little gems absorb whatever flavor you add to them. I use them in my chili, for refried beans and now borracho beans. They are a great addition to any meal.

Carb-less Borracho Beans

1 can (15 oz) Eden's Organic Black Soybeans
1 tsp Better Than Bouillon Chicken base
20 g tomato paste
1 large jalapeno, seeds removed, chopped
40 g onions, chopped
1 T butter (or cooking oil of choice)
Spices: garlic powder, onion powder, chipotle powder, cumin, smoked paprika, salt and black pepper

In medium saucepan over medium heat, saute onions and jalapeno until onions are clear or to desired doneness. Add in remaining ingredients and stir together.

I do not measure my seasonings. I just sprinkle them over the top, lightly at first and taste. Then adjust. I use just a pinch of chipotle powder because it's super hot. Always adjust to your taste though.

Cover the saucepan and bring up heat to just boiling, then reduce and simmer for 20 minutes. Add a little water if too thick. Eat warm with your favorite tacos or proteins.
Makes 5 servings (3g net carb per serving)

Egg Cup Florentine & Sausage Balls

These two recipes go together so nicely and they are really easy to prep for the week. Grab and Go at it's yummiest! The best part is they are enjoyed by the whole family!

Egg Cup Florentine
12 large eggs
1/2 cup heavy cream
8 ounces Appleton Farms pork sausage, cooked and crumbled
3 green onions
1 to 2 cups spinach leaves
Salt and pepper
1 cup shredded sharp cheddar cheese or cheese of choice

Mix eggs and cream with salt and pepper to taste. Set aside. Spray 12 cup muffin pan with cooking oil. Place 1 T of crumbled sausage in each cup. Cut up onion and spinach and distribute evenly amoung cups. Place half of the cheese evenly amoung each cup. Pour in egg and fill each cup almost to the rim. Top each cup with the remaining cheese.
Bake at 350°F for 20-25 minutes or until completely set. Serve warm. Once cool store in the refrigerator.

I eat these with Sausage Balls either cold or heated in the microwave for a few seconds.

The sausage balls are really yummy. Kristi Davis has a great recipe and it's super easy. Check out her YouTube channel here for the ingredients and steps. While you are there check out out her other recipes. You will not be disappointed.

Almond Flour Cookies....Two Ways!

Sometimes finding a basic cookie that fits into specific diets can be difficult or at least challenging. Too much flour (dry...cough), too many ingredients (a pain in the patooty), too much sweetener (the after taste can be unpalatable) and so on. So today I have two cookies, one basic and one with more ingredients. Both easy, soft and so yummy. I have a hard time keeping my hands off them. The whole family will enjoy these little gems. 

Almond Flour Butter Cookies
1 cup (112g) almond flour
1/4 cup Lakanto Golden sweetener 
15 drops Now Foods Better Stevia liquid in french vanilla 
1/4 cup butter melted (I use salted)
1 egg beaten
1 tsp baking powder
1/8 tsp of salt
1/2 cup coconut flakes (optional)

Preheat oven to 325°F. Line a cookie sheet with parchment paper.
Mix butter & sweetener to creamy. Beat in egg & French Vanilla Stevia.
Mix dry ingredients together. Mix dry ingredients into the wet ingredients.
Using a small cookie scoop, place cookie dough balls close together. These do not spread. I get 18 cookies from this batter normally.
Bake @350° F for 15-18 minutes or until golden brown around the edges. Cool completely. 

Almond Walnut Protein Cookies
2 cup (112g) almond flour
1/2 cup Lakanto Golden sweetener 
30 drops Now Foods Better original stevia liquid
1/2 cup butter melted (I use salted)
2 T coconut oil
2 egg beaten
2 tsp baking powder
1/4 tsp of salt
3/4 cup coconut flakes
1 scoop Isopure whey protein powder
4 T collagen powder (I use Anthony's Collagen Peptides)
38 Walnut halves (or any prefered nuts)

Preheat oven to 325°F. Line two cookie sheets with parchment paper. 
Mix butter, oil & sweetener to creamy. Beat in eggs, vanilla & Stevia.
In separate bowl, mix dry ingredients together. Mix dry ingredients into wet.
Using a small cookie scoop, place balls of dough on sheets. Press a walnut half into the top of each cookie. 
Bake @ 325° F for 15-18 minutes or until golden brown. Cool completely. Makes 38 cookies.

Chile Relleno Keto Quiche.....without all the mess!

Anyone who makes or has made Chile Rellenos know they are time consuming, not keto friendly and messy. But I just cannot get that yummy chile craving to go away. I looked for a casserole recipe but none have measured up to the egg, chile, cheese flavor from traditional Rellenos. So I decided to just wing it today with my breakfast. I had to roast some peppers I purchased so why not, right?!

Everyone in the family (keto and non-keto) loved this dish and wanted more! It makes your heart happy when your recipes work. I hope you and your family enjoys it as well.

For the recipe pictured below, I used my mini Dash 8" electric skillet. It can be just as easily be done on the stove or in the oven. Please read the whole recipe because you will need to prep your chiles. Canned chiles will work, but the flavor will not be the same. Once you have fresh roasted chiles, nothing compares. I recommend fresh roasting your chiles. Oh! And yhe chiles freeze really well after roasting. I keep them on hand in the freezer for when those cravings hit!

Chile Relleno Keto Quiche

2 roasted poblano chiles*, peeled and seeds removed
1 roasted jalapeno or serrano*, peeled and seeds removed diced (optional adds tons of spicy heat)
100g pepper jack cheese shredded
4 large eggs
2 T heavy cream
2 T coconut flour
1 tsp baking powder
1/2 tsp pink salt
1/2 tsp Black pepper
1/2 tsp Simply Organic Adobo seasoning
1 T Coconut oil
Spicy Green Chile Recipe

Make the Spicy Green Chile sauce.
Mix eggs, cream, flour, baking powder, pink salt, black pepper and Adobo. Mix well and sit aside for at least 5 minutes. This allows the flour to absorb and soften.
Shred the cheese. You can use any cheese to your liking.
Heat skillet with coconut oil. Stir egg mixture and pour half into the heated skillet. Place one poblano (open flat) over the egg. Top with most of the cheese and the diced jalapeno. Top with second poblano. Pour the rest of the egg over the skillet. Top with remaining cheese. Cover skillet reduce heat to low. Cook until set and all cheese has melted. This takes a good 20 to 30 minutes. (For oven in greased 8x8 baking dish layer as directed, cover with foil and bake at 350°F for 20-25 minutes.)
I serve this with the hot Ranchero sauce over the top.
For dinner I serve with warm taco meat, avocado, sour cream, shredded lettuce, diced tomato and queso fresco.

*To roast chiles I wash the peppers and dry completely. Cut off the stems but don't cut into the chiles (this helps them fit in the air fryer). Place dry chiles in your air fryer (no oil required). Air fry at 390° for 12 to 15 minutes for large chiles. This works for all peppers just adjust the time for the size of the chiles. I turn the chiles half way through. The chiles skin should be blistered when they are ready. Remove from fryer to a large bowl and cover until cool enough to handle (30 minutes). Take each chile, pull out stem, slit down one side and scoop off seeds. Flip over and peel the "plastic" looking skin. Chiles are ready to use whole, strips or diced in your favorite recipes.

Spicy Green Chile Sauce, Low Carb and Keto Friendly!!

Mexican foods have always been my downfall. Tacos, enchiladas, chile rellenos, burritos, nachos or just tortilla chips. That crunchy corn goodness. Thick and creamy green chile sauce! Oh! My!!!

But we all know that low carb and corn is not a good fit. Corn is gluten free but still has too many carbs per serving to handle for weight loss. Maybe in the future. Still looking for a good substitute too!

Another food that was on a regular rotation was Green Chile sauce. I would make a flour based green chile sauce that I miss. I tried psyllium husk, xanthan gum and keto flours with horrid results. Xanthan gum is slimy no matter what I do! I have used it in baking with great results though. So not going to waste!

Last night I made mashed cauliflower, which is creamy, thick, super easy and so good! I thought, will creamed cauliflower thicken my green chile? Yep, it does!! Jon had seconds, which is such a compliment from a pickier eater!

So here is my recipe for a Low Carb Green Chile Sauce. Please read the recipe through before starting. Your peppers need roasting and you will need to prepare the cauliflower mash for thickening.

Carb-Less Green Chile Sauce

46 grams roasted poblano peppers, seeds and stem removed*
76 grams jalapeno peppers, seeds and stems removed
61 grams onion
Dice the peppers and onions. In a large skillet or saucepan, saute in oil until onions start to turn clear.

Then add to your skillet:
3/4 tsp garlic powder
3/4 tsp cumin
Salt & pepper to taste
Saute to heat your seasonings 1 minute.

Then add to the skillet:
1 cup Great Value fire roasted diced tomatoes Tex Mex/Salsa Style
1 cup Great Value chicken broth or favorite bone broth
Stir to combine and mix well.

Once bubbling, add to your skillet:
1/2 cup cauliflower mash**
1 tsp better than bouillon chicken flavor
Stir and bring up heat. If too runny, it can be reduced by letting it cook uncovered or you can add more cauliflower mash. Carefully taste the sauce. Adjust the seasonings if needed. If too much salt, add more tomato or cauliflower.

Serve hot over your favorite mexican dish with your favorite toppings!

Note: You are welcome to use all poblano peppers or a combination of peppers. My favorites are poblano, hatch new mexico (when in season) and jalapeños.

* I use my air fryer to roast my poblano peppers. Wash your peppers (as any produce) , dry them and place in your air fryer basket. No oil needed. Air fry at 390°F for 12 to 15 minutes or until skin is blistered. Transfer peppers to a heat safe dish and cover with plastic wrap or a plate. This steams the peppers for easy skin removal. Once cool enough to touch. Cut or pull out stems. Slice down the side of the pepper and lightly scrape out seeds. Turn over and peel off the skin. I roast peppers every two weeks and freeze them. Then I pull out what I need and cut into bite size pieces. I use these in omelets or just for a taco topping. So good!

**For cauliflower mash I use a 12 ounce steamable bag of Great Value frozen cauliflower florets. Microwave as directed on bag. Let sit for 2 to 3 minutes. Dump bag contents into a blender/processor. Add 1/4 cup chicken broth and blend. I add up to another 1/4 cup of broth if needed to make it creamy. It's now ready to use as a thickener in sauces and soups.

Shown here is this green chile sauce over my shredded pork taco. The taco shell is a psyllium husk/almond flour tortilla. While it holds together nicely,  it's a little thick, more like bread. I'll share once I prefect the recipe. Stay safe y'all!!