Sunday, March 23, 2014

low carb go-to meals

We all have favorite go-to meals and that are sometimes so simple they're hardly recipes, or dishes that you can make from memory because you make them so often.  Definitely helpful when you're trying to stick to a certain diet.  Here are some of my favorites...

    Keto Crepes

    2 oz. cream cheese
    2 eggs
    3 pumps sugar free vanilla Torani syrup (or equivalent sweetener)

    Blend ingredients until frothy.  Over medium-low heat, add a tablespoon of butter to a hot pan.  Once melted, add some batter to the pan (I make mine about the size of my fist).  After a minute or two, you'll see the edges begin to slightly brown and firm up - this is when you flip.  Cook for another minute or so until golden brown on both sides.

    I like to use a sugar free syrup with these, but I've been thinking about serving them with fresh raspberries...yum!  These are great to make ahead on a weekend and warm up during the week, too.

    The facts: Calories: 342, fat: 28g, net carbs: 3g, protein: 16g

    Coconut Milk Latte

    8 oz. unsweetened coconut milk (I use Silk)
    1 tablespoon heavy cream
    Double shot of espresso
    Any flavor sugar free syrup

    I've worked really hard to find the ingredients to make as close to a "normal" latte as possible.  I tried almond milk, flax seed milk (yuck!), I tried just drinking americanos...I needed my morning latte.  I stumbled upon Silk's unsweetened coconut milk, and with a little experimenting, came up with this formula.  I steam the heavy cream and coconut milk together.  Make sure you shake the coconut milk well prior to pouring it, or else it can get a little grainy.  

    The facts: Calories: 97, fat: 9.7g, net carbs: 1.4g, protein: .1g

    Holy Grail Pizza Crust (original recipe from Cooky's Creations)

    1 1/2 cups shredded cheese (a mixture of mozzarella and cheddar is best)
    1-2 Tbsp cream cheese
    3/4 cup plus or minus 1-2 Tbsp almond meal
    1 egg

    Place the cheese in a med bowl; microwave till melted. Let cool enough to handle with your hands, then add cream cheese, egg, and almond flour.  Mix with hands and form a ball - it'll be super sticky, so you can add a little more almond flour at a time.

    Set the dough aside.  I use my pizza stone to cook this, with parchment paper on top of it.  Spread the dough evenly and thinly on the parchment paper.  Broil for 5 minutes, until the crust is evenly brown.  Remove from the oven and carefully flip the pizza (I think the easiest way to do this is just use a second sheet of parchment paper to flip it onto) and broil for another five minutes.  Remove again, top with your favorite toppings, and broil once more until the cheese is melted and delicious looking!

    Serves 4.

    The facts (FOR CRUST ONLY): Calories: 294, fat: 23.7g, net carbs: 4.2g, protein: 18.2g

    Pound Cake (recipe from Linda's Low Carb Menus & Recipes)

    1/2 cup butter, softened 
    4 ounces cream cheese, softened 
    1 cup granular Splenda or equivalent liquid Splenda 
    5 eggs 
    1 teaspoon lemon or orange extract, optional 
    1-2 teaspoons vanilla 
    6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons) 
    1 teaspoon baking powder 
    1/8 teaspoon salt 
    Lemon or orange zest, optional

    Beat the butter, cream cheese and Splenda with an electric mixer until smooth. Add the remaining ingredients and beat well. The mixture should look like thick cake batter. Pour into a greased 9-inch round cake pan. Bake at 350ยบ 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. The cake will be golden brown and firm to the touch when done.

    Makes 8 servings 

    The facts: Calories: 346, fat: 31g, net carbs: 6g, protein: 10g

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