Marshmallow frosting

4 large egg whites (not from a carton)

1 Cup granulated sugar

1 pinch of salt

1/4 t Cream of tartar

1 tsp vanilla

Add egg whites, sugar, salt & cream of tartar to a double boiler until hot. Pour into a mixer bowl & whip for 6-7 minutes adding vanilla. It will become nice & fluffy. Frost cupcakes. Will hold up for about 1-2 days.

Basic vanilla frosting (LC)

1 Tbsp 1/3 less fat cream cheese
2 heaping Tbsp 0% Greek yogurt
1/2 tsp vanilla extract
1 1/2 tsp THM Super Sweet Blend

Mix well until smooth.

Cream Soda GGMS

1 cup water (plus more water to fill the quart jar when done mixing the ingredients)
2 Tbsp apple cider vinegar
1 tsp THM Integral Collagen
3 doonks THM Pure Stevia Extract Powder
1/4 tsp vanilla extract
1/4 tsp caramel extract
1/2 tsp THM MCT oil
1 small pinch mineral salt 

Creamy Garlic Mushrooms

Recipe from: https://lovefoodies.com

16 oz whole baby bella mushrooms
4 cloves of garlic, minced
4 tablespoons of Cream Cheese. (you can also use low fat variety)
2 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
2 teaspoon of Olive Oil

1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons broth or cream.
2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.

Maple & Pecan fudge

C

Recipe from: https://ketodietapp.com

• 3 cups pecans or walnuts 
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tsp sugar-free maple extract
• pinch salt
• ¼ cup powdered Erythritol or Swerve
• ½ cup unsalted butter or coconut oil
• 1 ¼ cup chopped pecans + 16 pecan halves
• 10-20 drops liquid stevia (I like NuNaturals or SweetLeaf)

Mix all together in food processor except additional chopped pecans & pecan halves. Stir in chopped pecans. Spread in 8X8 pan & place pecan halves on top in 4x4 rows. Chill & cut into 16 bars.

Low Carb Sweetener Conversion Chart

I like to use this chart when converting regular sugar to natural low carb sugars.

Keto Pumpkin Pie Cupcakes

Recipe from alldayidreamaboutfood.com

3 Tbsp coconut flour 
1 t pumpkin pie spice 
1/4 t baking powder 
1/4 t baking soda 
Pinch salt 
1 c pumpkin puree 
1/3 c Swerve Sweetener  (I use 2 T THM Gentle sweet-erythritol, stevia, xylitol blend)
1/4 c heavy cream, half and half, or full fat coconut milk 
1 large egg 
1/2 t vanilla 

1. Preheat oven to 350 and line 6 muffin cups with paper liners.
2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional Tablespoon of coconut flour.
4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.
5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

These are probably one of my favortite low carb desserts! Tastes just like pumpkin pie! Next time I might try to make it as a regular pie.

  Total NET CARBS = 3.43 g.

I also added 1 T sugar free  Café al Fresca vanilla syrup

90 second bread (low carb)

3 T almond flour
1 egg
1/2 t. baking powder
1 T. butter

Mix together & cook in greased microwave safe dish for 90 seconds. Let cool.
I like to slice this horizontally in 2 slices & toast it.

* I have a small 4X4 square dish that I use, that way it comes out square.

Garlic Parmesan Drumsticks

5 pounds chicken drumsticks 
2 tablespoon olive oil 
2 teaspoons garlic powder 
2 teaspoons onion powder 
1 teaspoon salt 
1/2 teaspoon pepper 
1 cup chicken broth 
1/2 cup butter melted 
1 tablespoon lemon juice 
1 tablespoon minced garlic 
1/4 cup grated Parmesan 
1 tablespoon fresh chopped parsley

Instructions

1. Coat drumsticks with olive oil.
2. In a small bowl mix together the garlic powder, onion powder, salt and pepper.
3. Sprinkle or roll drumsticks in this mixture.
4. Place drumsticks into instant pot or pressure cooker.
5. Pour in chicken broth.
6. Press the chicken button on electric pressure cooker. If using stove top version, let come to pressure & time for 25 min.
7. Remove from instant pot & place on foil lined baking sheet. Broil for 2-3 min per side to crisp up skin..
8. Whisk the remaining ingredients together and pour over drumsticks when ready to serve.

Ranch dressing

1 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Heavy Whipping Cream
1/2 teaspoon White Vinegar
1/2 teaspoon of Black Pepper
1/4 teaspoon of Paprika
1 clove of Garlic, chopped fine and mashed
1/4 cup of fresh, finely chopped Parsley
2 tablespoons fresh, finely chopped Dill
1 tablespoons fresh, finely chopped Chives

Blend all ingredients together & serve.

Healthy Mayo

1 Cup Olive Oil – do not use extra virgin

1 egg yolk

1 tablespoon Lemon juice

1 tablespoon Water

1 teaspoon Dijon Mustard

1 pinch of salt

Pour oil into medium bowl. Add remaining ingredients & blend with stick blender until thickened.

Low Carb Zucchini Brownies

Recipe from: https://cafedelites.com

1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).

6 tablespoons butter , melted
2 tablespoons coconut oil , measured in melted state
1 large egg
1/2 cup natural granulated sweetener (if using replacement sugar sub as measuring 1/3 c sugar. I use 2 T sweet blend & 1 1/2 t gentle sweet)
1 tablespoon vanilla
3/4 cup peanut flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon sea salt
4 squares Lindt 90% chocolate, cut into chunks (I don't add this)

Preheat oven to 350°F. Line a 8x8 baking pan with parchment paper, or lightly grease with oil spray.
Set aside.

In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.

Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)

Allow to cool completely (about half an hour); cut into squares and chill to semi-set.

If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days

Can double recipe & bake in 9X13 pan for 35 min.

Zuppa Toscana Soup (Low Carb)

1 lb Hot or Sweet Italian sausage
1/2 lb fresh spinach, chopped (sometimes I just use a box of frozen chopped spinach)
2 c. cauliflower, cut in florets
2 Qts ckicken broth
1/2 c cream, optional
Salt & Pepper
Serves 6

Cook sausage in soup pot. Drain fat. Add cauliflower & broth & cook until cauliflower is tender. Add spinach & cook until it's wilted. Add salt & pepper to taste. You can add cream to make it more creamy, but I usually don't add it. You can add any additional spices that you want: onion powder, garlic, etc but I find that the sausage I buy has good enough flavor that it doesn't really need anything else.

Stuffed mushrooms

1 lb baby bella mushrooms
1/2 lb country sausage
4 oz cream cheese, cubed

Preheat oven to 350 degrees. Wipe mushrooms off with a damp paper towel. Remove stems. Chop stems up & set aside. Cook sausage until browned. Add chopped mushrooms. Stir in cubed cream cheese until combined. Place filling in mushrooms to overfill them. Place in greased 8X8 pan & bake for 15-20 min. Yum!