Low Carb Coffee Ricotta Mousse - to try

 

Sugar Free Low Carb Coffee Ricotta Mousse

 Prep Time15minutes minutes

 Total Time15minutes minutes

 Servings10 @ 3 ounces

 Calories171kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 2.5 teaspoons gelatin
• 1/2 cup strong coffee hot brewed or see swaps above
• 2 cups Ricotta cheese or see swaps above
• 1 teaspoon instant espresso
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see swaps above
• pinch salt
• 1 cup heavy cream
• optional: shaved sugar free chocolate bars to garnish

Instructions

• Pour the gelatin into the hot coffee and stir until the gelatin dissolves and there are no lumps. Set aside to cool slightly.
• Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer or large bowl using an electric mixer. You could also use a food processor if you prefer. 
• Blend until combined well.
• Pour the cooled coffee gelatin mixture into the stand mixing bowl and blend until smooth.
• Pour in heavy whipping cream and blend on high until thickened and whipped with stiff peaks.
• Spoon into serving dishes and garnish with shaved chocolate if desired.
• Place in refrigerator covered with plastic wrap or in an airtight container for 2 hours to thicken, then enjoy!

Notes

This recipe was first published in August 2015 and updated with video in 2018.

Nutrition

Serving: 0.33cup | Calories: 171kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 62mg | Sugar: 0.2g | Vitamin A: 221IU | Calcium: 104mg | Iron: 0.2mg

https://www.sugarfreemom.com/recipes/sugar-free-low-carb-coffee-ricotta-mousse/#recipe

Blueberry Chia Pudding

 

½ cup fresh blueberries (plus extra for topping)

½ cup plain Greek yogurt

1 tablespoon chia seeds

½ teaspoon vanilla extract

1 teaspoon honey (or to taste — skip for no added sugar)

1 teaspoon cacao nibs or crushed dark chocolate

Instructions:

Mash the ½ cup blueberries with a spoon.

Add Greek yogurt, chia seeds, vanilla, and honey.

Stir until fully combined.

Top with a few whole blueberries and sprinkle with cacao nibs.

Cover and refrigerate for at least 2 hours (or overnight).

https://www.instagram.com/p/DMXthb8s5_1/

Beefy Burgers

 

Beefy Lamb Burgers (carnivore)

Makes 1 serving (2 patties)

These burgers can be made with all beef, all lamb, or a mixture of the two for a more complex flavor. If both meats are used, increase the serving size to two and double the tallow.

10 oz ground beef (20 percent fat)

—or—

9 oz ground lamb, (15 percent fat)

Kosher salt, to taste

1 tbsp tallow

DIRECTIONS:

1. Gently form two patties, taking care not to overwork the meat, which can lead to a tougher burger. Season liberally with salt.

2. Heat a cast iron pan on high heat until it just starts to smoke; add the tallow and the patties. Reduce heat to medium-high and let a crust form on the burger (about 3 minutes). Flip and finish cooking to your preferred doneness (see here for temperature guidelines).

Nutrition facts per one serving: 69g fat, 49g protein, 0g total carbs, 0g fiber, 820 calories, 76% fat, 24% protein, 0% carbs

Change Your Diet, Change Your Mind

Ultramoist Salmon Parcels

 

2 medium salmon fillets, with skin (5 oz each)

2 Tbsp duck fat

1 tsp salt

DIRECTIONS:

1. Preheat oven to 375°F.

2. Put the salmon fillets onto a large rectangle of parchment paper. The salmon pieces should be long and skinny so you’re able to fold them over.

3. Mix the duck fat and salt—if the duck fat is too solid, gently melt it in a pan.

4. Spread the fat evenly onto the two fillets. Wrap them up in the parchment paper and secure loosely with string if needed.

5. Place the parcels in a roasting pan, sprinkle with some water (3–4 tablespoons), and bake for 10–15 minutes before serving.

Makes 1 serving

Change Your Diet, Change Your Mind

Keto Coconut Yogurt

 

• 14 ounces canned coconut milk full fat
• ▢2 capsules probiotics * See notes

• Vigorously shake coconut milk before pouring it into a glass bowl. Whisk it very well, until smooth.
• Open up probiotic capsules and pour contents into the coconut milk. Stir until smooth, before transferring to a glass jar. Cover with a cheesecloth, secured with a rubber band.
• Store the jar at room temperature, or an area of your home which is warm. Keep it there for at least 24 hours, or up to 72 hours. Taste the yogurt and if it isn't tart enough, leave it out for a further 24 hours.
• Once the yogurt is tart enough, place the jar in the refrigerator until chilled.

TO STORE: Yogurt should be stored in the refrigerator, covered, for up to 7 days. It could last longer (depending on the brand you use), but smell it beforehand to make sure it is still edible.

TO FREEZE: You can freeze the yogurt ONLY if it has been put through a fine mesh strain. Store it in a sealable container for up to 6 months. 

Nutrition

Makes 4 servings

Serving: 1servingCalories: 135kcalCarbohydrates: 2gProtein: 2gFat: 13gSodium: 1mgPotassium: 1mgFiber: 1gVitamin C: 1mgCalcium: 1mgIron: 1mgNET CARBS: 1g





Tips:

• Check the date on the probiotics. If your yogurt isn’t firming up or developing a tangy taste, it could be because your probiotics are expired. 
• Be patient. I’ve noticed the yogurt takes longer to ferment in colder weather, so if you’re making it during the winter, plan on needing an additional day or two. 
• Prefer thicker yogurt? Strain it through a fine mesh strainer over a large bowl and refrigerate overnight. The liquid will seep out, leaving you with super thick and creamy yogurt. 
• Make it sweeter. Add 1-2 drops of liquid stevia before refrigerating

https://thebigmansworld.com/keto-yogurt/#wprm-recipe-container-40866

Ghee

 

Ingredients

• 2 lbs (4 cups) unsalted butter

Instructions

Stove top method

1. Melt the butter in a saucepan over low heat. Don't stir.
2. Reduce heat and let the melted butter simmer for an hour or until a firm "foam" forms on the surface.
3. Remove the foam with a slotted spoon. On the bottom, you'll now see white milk protein, which you want to leave behind in the pan or filter out of your ghee.
4. Over a glass bowl, carefully pour the clarified butter through a filter; you can use cheesecloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
5. Repeat the filtering a couple of times for optimal results.
6. Transfer the ghee into airtight glass jars and allow to cool with the lid off. Once cool, store the ghee at room temperature or in the fridge.

Multi-cooker method

1. Place butter in multi-cooker, such as an Instant Pot or Ninja Foodi, and select the ’keep warm’ setting. Gently stir butter until it melts completely – approximately 10-12 minutes.
2. Once the butter has completely melted, switch to the ’sauté’ setting. The butter will begin to boil, stir with a flat-edged wooden spoon ensuring to scrape the bottom of the pot to prevent the milk solids from burning.
3. Boil until the butter turns a light golden brown, after approximately 12 minutes. Turn off the multi-cooker but allow the butter to continue to cook with the residual heat for 10 minutes. The milk solids at the bottom of the pot should be a medium brown color.
4. Over a glass bowl, carefully pour the ghee through a filter; you can use cheesecloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
5. Repeat the filtering a couple of times for optimal results.
6. Transfer the ghee into airtight glass jars and allow to cool with the lid off. Once cool, store the ghee at room temperature or in the fridge.

Slow cooker method

1. Place the butter in the slow cooker and set to low heat for 6-8 hours. Don't stir.
2. When the butter has turned a golden brown color, remove the foam with a slotted spoon. On the bottom, you'll now see white milk protein, which you want to leave behind in the pan or filter out of your ghee.
3. Over a glass bowl, carefully pour the clarified butter through a filter; you can use cheesecloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
4. Repeat the filtering a couple of times for optimal results.
5. Transfer the ghee into airtight glass jars and allow to cool with the lid off. Once cool, store the ghee at room temperature or in the fridge.

Tip!

The ghee will keep for up to 6 months. Feel free to go ahead and use your ghee (instead of butter) when you're making bearnaise or hollandaise sauce.

https://www.dietdoctor.com/recipes/ghee

Crustless Chicken (or Turkey) Pot Pie *****

 

Keto Crustless Chicken (or Turkey) Pot Pie 

Makes 6-8 servings

1 Tbsp butter

2 cups leftover cooked chicken or turkey, cut into bite-size pieces

½ cup onion, diced [I omitted because of parosmia]

2 small carrots, diced

3 stalks celery, diced

½ tsp dried thyme

1/4 tsp dried sage

1 Tbsp apple cider vinegar

1 cup chicken broth

1/4 cup peas, fresh or frozen (no need to defrost)

½ cup heavy cream [or sub coconut cream]

1/4 tsp sea salt

Heat a large skillet over medium high heat. Add butter, and when it has melted, add celery and carrots. Sprinkle with a little salt. Turn the heat to medium low. Cook, stirring occasionally, until the onions begin to brown at the edges. Stir in garlic and dried thyme. Cook one minute, stirring constantly.

Stir in vinegar, scraping up any brown bits. When vinegar has almost completely evaporated, stir in the chicken broth.

Turn the heat to medium-high. Simmer broth, stirring occasionally, until it thickens, about 10 minutes. The broth is thick enough when you can draw a line on the bottom of the pan with a spoon and the line does not immediately fill in. 

Once the broth has thickened slightly, add the heavy cream, cooked chicken or turkey and peas. Bring to a simmer. Turn the heat to low. Simmer until mixture is thick and gravy-like in consistency. Taste before adding additional salt and pepper. Season to taste with salt and pepper, if necessary.

https://diabeticsrejoice.blogspot.com/2023/

Herbed Ricotta Omelet - to try

 

1 Tbsp butter

2 large eggs

2 Tbsp cream

1/4 c ricotta 

2 Tbsp parmesan 

1/8 tsp basil

1/8 tsp oregano

Real Salt to taste

In a medium skillet, melt butter over medium heat.

In a small bowl, whisk together eggs and cream.

In a separate small bowl, mix together ricotta, parmesan, basil, and oregano. 

Pour egg mixture into the heated skillet and leave it there to begin cooking through.  I tend to cover mine on and off with a large heat safe dish as need be to be sure it's cooking as well on the top as it is the bottom.

Once the egg is nearly done, salt it to taste and then place the cheese mixture on one side of the egg and fold it over to form the omelette.

Cook for another minute or two.  Serve immediately.

Adapted from https://theskinnyfork.com/blog/herbed-ricotta-omelette

Soft Scrambled Eggs

Reverse Omelet

 1/26/21

Ingredients

• ▢2 eggs
• ▢Sea salt to taste
• ▢2 oz shredded mozzarella or cheese of choice (qty?)
• ▢1 cup sauteed onion, broccoli, or veggies of choice, opt.
• ▢1 oz cooked meat of choice, opt.

Instructions

• Heat skillet on medium heat on the stove. While the skillet is heating crack and beat your eggs in a bowl. 
• Once the skillet is hot sprinkle the bottom with cheese, or lay down a slice of cheese. Pour the eggs into the skillet on top of the cheese. Tilt pan as needed to spread the eggs out. Cover skillet with a lid and allow eggs to cook until they are slightly runny (about 2-3 minutes).
• Remove lid and add fillings to one half of the omelet. Place the lid back on the skillet and allow eggs to finish cooking (about 1-2 minutes).
• When eggs are done cooking remove the lid and run a spatula around the edges of the omelet. Slide the spatula under the omelet to fold it in half or to slide the omelet off the plate. Your reverse omelet can be served folded in half, open-faced, or wrapped to be eaten on the go. Season to taste with sea salt.  Garnish and enjoy!

https://www.ditchthecarbs.com/easy-keto-reverse-omelette-video/?epik=dj0yJnU9ZkpkT0IzVzluLXhtYzNwekhyck1aeDExVmlKZWVxcVImcD0wJm49bHh3RFhzNW1hSW8tS3VLTzJ0NGg2dyZ0PUFBQUFBR0FRN3hZ