2 oz cream cheese
1 T sugar free syrup and/or 1 t sweetener like Stevia
Soften cream cheese in a microwave for about 20 seconds, then add eggs, sugar free syrup and a packet or t of sweetener if you’d like. Stir until blended, but it will be lumpy at this point with chunks of cream cheese. Return to microwave for 45 seconds then stir again. You’ll notice that the egg has started to harden, but just break it up and stir until blended and creamy. Heat in the microwave for about 2 min. If still soft in the middle, flip over with a spatula and return to microwave for another 20 seconds or so. Flip the egg puff out of the bowl onto a plate and top with sugar free syrup. Note: You can also make a sweet and creamy spread using cream cheese, sugar free syrup, and heavy cream. No measurements, just however much of each for the amount and thickness you’d like. Just soften some cream cheese in the microwave and add a bit of heavy cream. From there you can choose to add some artificial sugar, or other flavored sugar free syrups to your liking. Blend it all together for a super yummy topping!
a bag of frozen cooked shrimp
a few zucchinis
salt and pepper or seasoning of your choice
2 T butter
Thaw your shrimp. Cook your Alfredo sauce according to directions then set aside. Cut your zucchinis vertically in half and then cut the halves lengthwise. Season them to your liking with salt, pepper and garlic and onion powder. Then, oven bake your zucchini at 375 until soft but still a bit firm, about 15 – 20 min usually. Saute your shrimp on medium heat in butter until the shrimp turns pink, 3 – 5 min. Cut up your cooked zucchini, then combine the zucchini chunks with the shrimp and pour aaaallll of that awesome Alfredo sauce all over it!
sugar free Jell-O instant pudding (any flavor)
heavy whipping cream
Simply substitute heavy cream for the amount of milk that the pudding normally calls for and mix as usual. That’s it! If you use a hand mixer and whip it for quite a while it’ll turn out pretty thick!
You can eat it as is right after mixing and add fresh fruit or sugar free syrups or jams.
If your using vanilla pudding you can customize the flavor and add flavor extracts.
You can freeze it and it will resemble sugar free “ice cream.” After freezing you can also add low carb goodies such as mentioned above.
You can pair it with a pre-made low carb pie crust for a no bake pie option.
You can heat it up in the microwave for a warm and rich pudding. Heat if for only about 15 seconds or so and check it before heating more. It will start to curdle if you leave it in too long, although you can still eat it this way, it just kind of looks yucky. After warming you can also add any low carb or sugar free options here too for more variations.
Whip an 8 oz brick of softened cream cheese, then add the pudding and whipping cream, slowly at first to incorporate and avoid lumps. Excellent with chocolate pudding!
1/2 lb chicken livers
1 shallot, finely chopped
1 garlic clove, finely chopped
1 bay leaf
1/4 t salt, plus more to taste
1/2 c water
1/8 t ground nutmeg
3 – 6 T unsalted butter (at room temperature). For pâté that is very dense and buttery, add between 8 – 12 T butter
Rinse the chicken livers and pat them dry. Cut off any white connective tissue. In a saucepan, combine the chicken livers, shallot, garlic, bay leaf and salt. Add the water and bring to a simmer. Cover, reduce the heat to low and simmer 3 – 5 min, stirring once. Turn off the heat and let stand, covered, for 5 min. Discard the bay leaf. Drain the liquid out and transfer the livers, shallot and garlic to a food processor. Add nutmeg. Process just until the livers are finely chopped, then, with the blade still running, start adding the butter 1 T at a time. Once the butter is blended in, season with salt and pepper then continue to process until the pate is completely smooth. Scoop the pate into one large or two small ramekins or bowls. Decorate the top with fresh herbs if you like. Cover with plastic wrap pressed down onto the pate (to protect it from air) or pour melted butter on top, creating an edible seal (when melting the butter, skim as much white foam off the top as possible). Refrigerate 4 – 6 hours or overnight so the pate firms up. The pate will stay fresh up to 1 week. Makes 1/2 – 1 c.
4 – 6 pigs feet
2 lbs bone-in, inexpensive cut of pork (ribs, roast, un-smoked ham hocks)
1/4 c apple cider vinegar
salt and pepper
Wash the pigs feet, making sure to remove any hair that remains by scraping it off with a knife. Put the feet and the other cut of pork in a pressure cooker with the vinegar, a generous pinch of salt and pepper and just enough cold water to cover everything. You can also add bay leaves, peppercorns, allspice and other spices to the pot if you like. Cook in the pressure cooker for 1 hour. If you dont have a pressure cooker, then simmer in a pot until the meat is fork-tender, about 3 – 4 hours. Strain the solids (meat, fat, bones) from the liquid (save the liquid!) Put the solids on a plate or cutting board to cool and then separate all the meat and fatty bits from the bones and chop it up fine. If the really fatty pieces aren’t appetizing you can throw some out, but dont go overboard or youll lose all the good stuff. Generously season the meat with salt and pepper to taste. Add as much of the cut up meat as desired back into the broth and pour it into a 9 x 13 cake pan. The mix can also be poured into terrine or loaf pans filled 1/2 to 3/4 full. Loosely cover the mix of meat and broth and let the head cheese firm up in the refrigerator for at least 8 hours. After the head cheese has set, use a spoon to scrap off and discard any white fat that has come to the surface. At this point the head cheese is done, but if the texture is too soft for your liking, then put it back into a pot and simmer, uncovered, for about 30 min. Return the mix to the refrigerator to cool and set again. When it is cooled and set, cut the head cheese into slices or squares and serve.
Read more: http://www.marksdailyapple.com/head-cheese/#ixzz3WDB9hvjs
12 – 16 oz bacon
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 t chili powder
1/4 t cinnamon
1/2 t unsweetened cocoa powder
1/2 chipotle pepper en adobo, chopped (or more, but these canned peppers add a lot of heat)
2 T sherry vinegar
1 T maple syrup
1/2 c strongly brewed coffee
1/2 c water
Cook the bacon, but not too crisp. Cut the bacon into one-inch pieces. In a little of that reserved bacon fat, sauté the garlic and shallot for a few min to soften the garlic. Add the chili powder, cinnamon, cocoa powder, chipotle pepper in adobo, vinegar, maple syrup, coffee, water and bacon. (As a substitution for coffee, simply use 1 c water.) Simmer on low, uncovered, for about 1 hour. Stir occasionally and add a little water if the pot begins to get dry. The finished product should be thick and syrupy. Put in a food processor and pulse a few times to blend just a little, leaving the texture somewhat chunky. Refrigerate until completely chilled. Bacon jam will keep, refrigerated, for several weeks.
1 lb ground beef or pork
1/2 t salt
1/2 t black pepper
1 – 2 t fennel seeds
1/4 t ground nutmeg
1/2 t ground allspice
6 strips cooked bacon
In a bowl, mix together the ground meat and salt, black pepper, fennel seeds, nutmeg and allspice. Form the meat into 6 patties weighing about 2.5 oz each. Set aside. Heat a well-oiled skillet over medium-low heat. Set a 3 1/2″ biscuit cutter in the skillet. Whisk one egg and pour the egg into the biscuit cutter. As the egg cooks, gently scramble it with a small rubber spatula or other utensil, making sure to scrape up/pull back the bottom and let more of the raw egg hit the hot pan (sort of like cooking an omelet). Once the egg is about 1/2 way cooked, stop scrambling and leave the egg alone so it can firm up on the bottom. Run the spatula around the edge of the biscuit cutter to loosen the egg and gently lift the biscuit cutter. Flip the egg patty and cook for 1 – 2 min more. Repeat this process until you have enough egg muffins for your sandwiches. In the same skillet, raise the heat slightly and cook the meat patties for 3 – 5 min a side until done. To make a sandwich, layer the egg, burger and bacon and top with another egg.
1 ripe avocado, chopped into chunks
2 boiled eggs, chopped into chunks
1 medium-sized tomato, chopped into chunks
juice from one lemon wedge
2 – 4 cooked pieces of bacon, crumbled (opt)
salt and pepper to taste
Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.
1/2 carton of small whipping cream
2 – 3 T cocoa powder
2 packs sweetener of your choice or to taste
2 T brandy or a little more if you like a more intense flavor
1/2 t vanilla
In a bowl mix all ingredients together. Blend with hand mixer until peaks form a littler firmer than whip cream. Add grated sugar free chocolate to the top if you like. You can eat it now or put it in fridge for about an hour to make it even better.
3 large eggs
3/4 c ground almonds
1 1/2 t baking powder
2 T butter
Add the ingredients to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin and cook in the oven for 20 min at 400. Easiest. Bread. Ever. 1 slice (just one slice!) of bread from the leading brand has 18 g of carbohydrates. Half a loaf of keto bread has just 6 g!
2 eggs, separated
2 oz cream cheese
1/8 t cream of tartar
Preheat oven to 300. Separate eggs. Whites in one bowl, yolks in another. Add cream cheese to yolks and mix until smooth. In the other bowl add cream of tartar to whites, and beat with hand mixer on high until fluffy and peaks form. Carefully add the yolk mix to the white mix and fold to combine. Spray cookie sheet with Pam and spoon the mix into rounds. Bake for about 30 min until golden brown. Let cool on a wire rack. Once cooled, store in ziploc bags or tupperware overnight. Like magic they turn into buns. Note: Bread
.. thats not bread. This is a perfect way to be able to enjoy sandwiches, burgers, even pulled pork without the guilt!!