Almond Chocolate Swirl Cake, Chicken Avacado Bacon Salad & Caprese Meatball Snackers

This Week's Gluten Free - Low Carb Recipes

• Almond Chocolate Swirl Cake
• Chicken Avocado Bacon Salad
• Caprese Meatball Snackers

Chocolate Almond Swirl Cake

Makes 16 Servings, 7 Net Carbs Per Serving

 

Ingredients

• 2 tbsp butter
• 4 tbsp cocoa powder
• 2 1/2 cup almond flour
• 4 tbsp erythritol
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 6 eggs
• 1 cup whole milk ricotta
• 1 tsp almond extract
• 20 drops stevia extract

Instructions

1. Preheat the oven to 325F and grease loaf pan.
2. In a medium bowl melt butter. Stir in cocoa powder until smooth. Set aside.
3. In a medium bowl, whisk together almond flour, erythritol, baking powder, baking soda, and salt. 
4. In a larger bowl, beat eggs with electric mixer until frothy. Beat in ricotta, almond extract and stevia until smooth. Add dry ingredients and beat until thoroughly combined. 
5. Move half of batter into chocolate mixture and mix until thoroughly combined.
6. Alternating between light and dark mixtures, spoon dabs of batter into prepared pan  
7. Bake for 40-45 minutes or until top is set and a tester inserted in the middle comes out clean.

Chicken Avocado Bacon Salad

Depending on how you serve and the mayonnaise & dressing you use carbs will vary, but Ultra Low Carb

 Ingredients

• 3 chicken breasts, grilled, cooled and cubed
• 6 Scallions, diced
• 1 package bacon, cooked and crumbled
• 2 avocados, cubed
• 1/4 cup of Mayonnaise
• 1/4 cup of Ranch Dressing
• salt and pepper to taste

Instructions

1. Combine all ingredients in a bowl
2. Enjoy cool or warmed up.  You can add Salsa or Shredded Mexican Cheese Blend for Variety

Caprese Meatball Snackers

Makes 16 Meatballs - 1/2 a Carb Each

Ingredients

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 cup shredded whole milk mozzarella
• 1/4 cup roasted red peppers finely chopped
• 2 Tbsp basil
• 2 Tbsp olive oil for frying

Instructions

1. Combine all ingredients except the olive oil in a medium bowl and mix thoroughly.
2.  Form into 16 meatballs.
3.  Heat the olive oil in a large nonstick saute pan.
4. Add the meatballs to the hot oil and cook over low/medium heat until cooked through.
5. Serve alone ... or, like I did, serve on a toothpick with some fresh mozzarella and tomato.

This Week's Egg Muffin

The 4th picture is of this week's egg muffin

See October 5th blog for general recipe.  This week I used egg, scallions, bacon and cheddar cheese.

 

 

Pumpkin Cream Cheese Muffins & Creamy Chicken Soup

When I tell people I strictly limit my carbs, I often get asked, "Well, what do you eat?"
I eat a lot of meat, cheese, and certain vegetables.   But I think depriving yourself of anything makes you want to have it more.  So, I have been exploring more and more recipes that allow me to eat some of the things I crave within what my body uses as fuel (and doesn't store).  I'm often asked to share the recipes, so I will try to add recipes as I make them.
I love soup.   I could eat it everyday.  And that one of the foods I miss regularly.   So, I was happy to discover this recipe for a Creamy Chicken Soup.  Next time I make it I may add a bit more seasoning, but overall it was good.  The muffins are ridiculously good... dangerously good.

Both are Low Carb and Gluten-Free

Creamy Chicken Crockpot Soup

Net 8 Carbs Per Serving, Makes 4 Servings

Ingredients

• 3 chicken breasts, cooked and shredded
• 1 onion (diced)
• 2 stalks celery (diced)
• 2 carrots (sliced)
• 8 oz. sliced mushrooms
• 2 cloves garlic (chopped)
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp parsley
• ½ tsp vanilla
• 1 cup heavy cream
• 2 handfuls of spinach leaves

Instructions

1. Add chicken, onion, celery, carrots, mushrooms, garlic, chicken broth, thyme, parsley, and vanilla to the crock pot. Cook on low 8 hours.
2. Thirty minutes before serving, add cream. Stir to combine and continue cooking until soup is heated through.
3. Right before serving, stir in two big handfuls of spinach leaves.

Pumpkin Cream Cheese Muffins

Net  4 Carbs Per Muffin,  Makes 15 Muffins

Ingredients

Pumpkin Muffins:
• 3/4 cup pumpkin puree
• 3 cups almond flour
• 1/3 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 ½ tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 cup butter, softened
• 1/2 cup Swerve Granulated Sweetener (or other erythritol)
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk
Candied Walnuts:
• 1/2 tbsp butter
• 1/4 cup finely chopped walnuts
• 1 tbsp Swerve Granulated Sweetener (or other erythritol)
• 1/4 tsp cinnamon
Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/4 cup Swerve powdered Sweetener (or other powdered erythritol)
• 2 tbsp cream
• 1/2 tsp vanilla

Instructions

1. On a plate lined with two layers of paper towel, spread out pumpkin puree and blot with another layer or two of paper towels. Let sit while making walnuts and cream cheese filling.
2. For the candied walnuts, melt butter in small skillet over medium heat. Add walnuts and toss to coat. Add sweetener and cinnamon and toss to coat. Remove from heat and set aside.
3. For the cream cheese filling, beat cream cheese with powdered sweetener, cream and vanilla extract until smooth. Set aside.
4. For the muffins, preheat oven to 325F and line 15 muffin tins with paper liners.
5. In a medium bowl, whisk together the almond flour, protein powder, baking powder, baking soda, salt and spices.
6. In a large bowl, beat butter with sweetener until well combined. Beat in pumpkin puree, eggs and vanilla extract.
7. Beat in almond flour mixture in two additions, alternating with almond milk.
8. Drop a spoonful of batter into the bottom of prepared muffin tins to fill 2/3 of way and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to fill muffin tins about 3/4 full.
9. Sprinkle each muffin with some candied walnuts.
10. Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 15 minutes before transferring to a wire rack to cool completely.

This Weekend's Recipes - October 5th

I do believe that the best way for me to make good food choices during the week is to food prep on Sunday.  Maybe because I'm cheap and don't want to throw food out or maybe its because it limits my choices.  Either way, food prep is essential to my diet.
Because I do eat ultra low carb (less than 30 grams per day) I will always supplement this with meats (cold cuts, chicken breast), eggs, cheeses, protein shakes/bars and high fiber vegetables (plus caffeine and lots of water).  
The recipes this week are all simple, Gluten Free and super yummy!

Almond Butter Cake Loaf

1/4 cup sliced almonds
3 cups almond flour
1/3 cup unflavoured whey protein powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated erythritol (Swerve is brand name I use)
3 large eggs
1 tsp almond extract
20 drops Stevia extract
1/2 cup almond milk

• Preheat oven to 300F and butter a loaf pan and sprinkle sides and bottom  with sliced almonds, pressing into butter to adhere to sides.
• In a medium bowl, mix almond flour, protein powder, baking powder, baking soda and salt. Set aside.
• In a large bowl, beat butter.. Add granulated erythritol and beat until lighter. Beat in eggs and then almond and Stevia extracts.
• Slowly beat in the almond flour mixture, then beat in almond milk. 
• Put batter in prepared pan, being careful not to move sliced almonds on the sides.
• Bake 60 minutes, or until top is golden brown
• Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 7.1 g of carbs and 3.2 g of fiber. Total NET CARBS = 3.9 g

 Egg "Muffins"

This is a recipe I make often.... so great for those busy mornings.  And a quick breakfast makes one less excuse why not to workout in the morning.   Since this is a recipe I play with... it is very unscientific or exact.

1 dozen eggs
2 cups of shredded cheese (if you want... and you can use more or less... I've also used feta)
1/2 cup of diced onions (if you want ... and you can use more or less)
1/2 cup of diced green peppers (if you want... and you can use more or less.. or any veggie of choice)
1 cup of meat of your choice (or none if you want)
Salt, Pepper and/or any seasoning of choice
Non Stick Cooking Spray

• Preheat oven to 350 degrees
• Prepare a Muffin Pan.  I suggest using reusable silicone muffin cups but you can use paper muffin cups double lined.  Put the cups in a muffin pan and spray with a non-stick cooking spray like Pam.
• In a large batter bowl, wisk eggs and then add in the remaining ingredients
• Use a Ladle to pour into muffin cups, fill about 2/3rds full
• Make 25-35 minutes until top is browned
• Let cool before eating
• You can put these in a food storage bag or container and reheat in microwave in morning for 30 seconds

This recipe is gluten free and the carbs will depend on what you add to the mixture but will be ultra low carb

Dry Rub Pork Loin

1 pork tenderloin (about 1 lb.) - Adjust recipe if you buy larger loin
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne

• Preheat oven to 425 degrees
• Rub olive oil & lime on the loin
• Mix remaining ingredients in a bowl and then rub into the loin
• Bake in roasting pan for 30 minutes per pound

2 carbs per 5oz serving

Pumpkin Cheesecake Mousse 

8 ounces cream cheese

1 cup pure pumpkin

1 cup heavy cream

1 teaspoon pumpkin pie spice

2-4 drops of vanilla liquid Stevia 

• Using a stand or hand mixer blend cream cheese and pumpkin until smooth
• Add the rest of the ingredients and blend until whipped and fluffy
• Keep refrigerated until ready to serve.

Net Carbs is 2.5 per serving, Makes 8 servings