The Perfect Rice Crispy Treats

⅓ C butter

2 10 oz bags mini marshmallows, divided

1 tsp vanilla

8 C Rice Crispy cereal

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 9×13 pan. Once cooled, cut and enjoy!

Best Low Carb Pancakes

2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar free syrup for low carb option)

Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter. Serve pancakes topped with butter and sugar free syrup!
Serves 2 (2 pancakes each)

Peanut Butter Granola

4 cups quick cooking oats

1 tsp ground cinnamon

½ tsp salt

¾ C natural peanut butter

½ C honey or maple syrup

1 tsp pure vanilla extract

Preheat oven to 325⁰. Grease a large cookie sheet and set aside.

In a small bowl, mix together oats, salt and cinnamon. Set aside.

In a microwave safe dish or on the stovetop, melt the peanut butter and honey (or maple syrup) together until smooth.

Remove from heat and stir in vanilla.

Stir in dry ingredients and mix until well combined.

Spread mixture on prepared cookie sheet.

Bake in the preheated oven for 15-20 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter. If it hardens as it cools the rest of the granola is done)!

Remove from oven and let sit until cooled.

Once cooled, break apart and eat!

Cinnamon Roasted Nuts (sugar free)

1 egg white
1 ½ cups almonds
1 ½ cups pecans
⅔ cup Swerve, Granular
2 tsp ground cinnamon
¼ tsp salt

Preheat the oven to 250F and line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk the egg white until frothy. Add the nuts and toss to coat. Sprinkle with the Swerve, cinnamon and salt and toss well to combine so that the nuts are well coated with the spice mixture.
Spread out into a single layer on the prepared baking sheet and bake for about an hour, stirring every 20 minutes, until the nuts are golden brown. Remove and let cool completely. Store in an airtight container. 

Makes 12 servings

Sugar Free Cinnamon Gummies

1 cup water
2 tbsp THM gentle sweet
5-10 or more drops of cinnamon oil (to taste)
1-2 scoops of Better Stevia (or your favorite stevia), optional
3 tbsp gelatin (4 packets)
Food coloring (optional, I used a few drops of red)

Combine first 3 ingredients in a small pot and heat over low to medium heat until very warm. TASTE IT. You can add more cinnamon oil or more sweetener (or add stevia if you’d like it sweeter). Tailor it to your taste buds. Slowly whisk in the gelatin until dissolved. At this point I pour it through a mesh sieve to strain out any pieces of gelatin that didn’t dissolve. Pour into silicone molds and refrigerate until firm.

Tuna Melt Bites

2 cans tuna drained well
1/4 c mayo
1/4 c sour cream
2 eggs
1 1/2 c shredded cheese
Salt
pepper
green onion
8 cherry tomatoes, diced
Bake 45 min at 350 in greased muffin tin

Berry scones (low carb)

1 cup almond flour
1/3 cup swerve
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
2 eggs
1/2 cup berries.
Heat oven to 375. Mix dry ingredients, beat eggs until frothy. Add eggs and vanilla to dry ingredients,  mix well.  Fold in berries. Spoon onto parchment lined cookie sheet (makes 6 scones).  Bake about 15 minutes (will start to brown on top and bottom). Cool at least 10 minutes on cookie sheet.

About 170 cal, 5.5 total carbs, 2 fiber.

Keto Gnocchi

Melt 2 cups shredded mozzarella in the microwave
Add:

1 Tbsp Glucomannan Pwd
3 eggs
Mix it very well (you can't over mix) and then let the dough set up and come to room temp.
Pinch off small amounts and roll in a ball.
Plunge a few at a time into a low boil. First they sink, then they float. Let them float for 2-3 minutes before taking them out. They will be soft, put them on a plate. Once they cool down to a warm temp they "set up".
They will go from white to a golden pasta color as they set up.  Add your heated sauce.

**If you bite into one and it's still too soft, let it set up some more.  The closer they get to warm the better they are.  Then top with your piping hot pasta sauce and it's perfection.**

Chocolate Peanut Butter Fat bombs

4 Tbls Peanut Butter
2 Tbls Butter
2 Tbls Coconut Oil
3 tsp Cocoa Powder
1.5 Tbls Cream Cheese
3 pm Stevie (I use swerve- amt?)
1/4 c of Choc chips (sugar free)
Put it all in a microwaveable dish cook on high for 30 seconds.
Stir then cook for another 30 seconds.
Place in small molds or small muffin liners and place in fridge till hard

Sugar free Gummies

4 packs of jello
3 cups of water
9 packets of gelatine.
This will give you a WHOLE LOT of 1cm x 1cm x 1cm cubes when cut up. (Let them cure in the fridge overnight). These WILL stain your hands. If you like "sour" gummies, get some citric acid, and powder it with some artificial sweetener (like swerve) in a mortar and pestle until almost confectioner's sugar consistency. Coating the cubes with this will significantly reduce the staining on the hands, as well as give a very tart kick.
Can use a glass pan. you won't need any sort of parchment. After they solidify, they lift right out in a sheet that you can easily cut into cubes. Use  a large pyrex dish

Low Carb Toffee

2 cups butter
1 cup Pyure sweetener, blended into powder
1/2 tsp vanilla
1 T heavy cream

Melt the butter completely on med-low heat in heavy bottomed pot. Increase temp to medium heat & add all other ingredients. Stir occasionally until it comes to a steady boil. Increase temperature gradually and continue stirring frequently.  Heat to a temperature of 300⁰. It will be a darker amber color.  In the meantime prepare a cookie sheet by lining with foil or parchment paper. Spray with cooking spray. Sprinkle pecans (or other nut of your choosing) on the bottom of the sheet. Once temp is at 300⁰, immediately pour mixture into pan.

After the toffee has set, melt sugar free chocolate chips or 85% chocolate to spread over the top.  Add more nuts if you like or sprinkles for the kids :-)

Tips:  Make sure you are scraping the bottom of the pot while stirring so it doesn’t burn.  Don’t stir constantly as it can cause separation.  If it does separate, decrease temp, add hot water one tablespoon at a time, and stir back together.  I refrigerate overnight to set it then break it apart into pieces and store in an airtight container in the fridge. If you use salted butter just omit the salt.

Low Carb Lemon Curd

3 large eggs
3 large egg yolks
1/3 cup Swerve Sweetener
1/4 cup freshly squeezed lemon juice
1 tbsp freshly grated lemon zest
5 tbsp butter, cut into pieces

Whisk eggs, egg yolks and sweetener in a medium bowl to combine. Stir in lemon juice and lemon zest. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water.

Whisk constantly until mixture thickens, about 7 to 10 minutes.  It will thicken up very quickly all of a sudden so watch carefully!
Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth.
Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerator, at least 3 hours.

Keto Peanut Butter Power Granola

1 1/2 cups almonds

1 1/2 cups pecans
1 cup shredded coconut or almond flour
1/4 cup sunflower seeds
1/3 cup Swerve Sweetener
1/3 cup vanilla whey protein powder OR collagen protein powder
1/3 cup peanut butter
1/4 cup butter
1/4 cup water

Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely. 

Cheesy Sausage Puffs

1 pound Jimmy Dean Sausage, cooked
2 cups shredded sharp cheddar cheese
4 eggs
4.5 tbsp butter, melted and cooled
2 tbsp sour cream
1/3 cup coconut flour (heaping)
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder

Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.

Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper. 

Brown and drain the sausage, chopping it into small chunks; set aside. 

In a medium to large size bowl, combine the melted and cooled butter, eggs, sour cream, salt and garlic. Whisk together. 

Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined. 

Stir in the browned sausage and cheese. 

Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart. 

Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week. 

Low Carb Crackers

1 3/4 cups shredded mozzarella cheese (can use 3/4 C parm for some of the cheese)
3/4 cups almond flour (or 1/4 C coconut flour)
2 Tbsp cream cheese
1 egg
salt to taste
1/2 tsp flavorings of choice (optional-garlic, Italian seasoning, everything bagel seasoning etc)

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

Stir then microwave on HIGH for another 30 seconds.

Add the egg, salt, and flavorings, mix gently.

Place in between 2 baking sheets and roll thinly. Remove the top baking sheet. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.

Cut the dough into small bite size pieces. Place the parchment paper on a baking sheet.

Bake at 400F for 5 minutes on each side, or until browned on both side and crisp. If not crisp enough, you can remove baking sheet from oven & lower the temp to 175 degrees & let them dry out for 10-15 min.

Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container in your pantry for up to 3 days.

Meyer lemon mug cake (LC)

¾ cup almond flour
2 tbsp erythritol
Zest of one Meyer Lemon
1 tsp baking powder
Pinch salt
Juice of one Meyer Lemon
2 tablespoons butter, melted
1 large egg, lightly beaten
Lightly sweetened whipped cream for garnish

DIRECTIONS:

In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt.
Add lemon juice, melted butter and egg, and stir until well combined.

Divide mixture between two microwave-safe mugs (or ramekins) and microwave each separately for 1 minute and 20 seconds.
Remove and top with whipped cream.

Peanut Butter Power Granola

1 ½ cups almonds
1 ½ cups pecans
1 cup shredded coconut or almond flour
¼ cup sunflower seeds
⅓ cup Swerve Sweetener
⅓ cup vanilla whey protein powder OR collagen protein powder
⅓ cup peanut butter
¼ cup butter
¼ cup water

Preheat oven to 300⁰F and line a large rimmed baking sheet with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together. Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Let cool completely.

Bakery style low carb blueberry muffins

2 1/2 cups almond flour
Sweetener equivalent to 1/2 cup sugar
2 tbsp coconut flour
1 tbsp baking powder
1 tsp lemon zest
1/4 tsp salt
3 large eggs
1 cup unsweetened almond milk
6 tbsp butter, melted
1/2 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tsp granulated xylitol or erythritol for sprinkling (optional)

Instructions

Preheat oven to 325F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if you’re muffin tin is not very non-stick).
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt.
Stir in eggs, almond milk, butter, and vanilla extract until well combined.Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
Remove and sprinkle with granulated sweetener, if using.
Let cool 20 minutes, then transfer to a wire rack to cool completely.

Lunchbox Granola Bars

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1/2 c flax meal
1 cup shredded coconut (or rice Krispy cereal)
1/4 cup chocolate chips (or mini chocolate chips)

Directions:

In a medium pot, melt together nut butter, honey, and coconut oil over medium-low heat, stirring until smooth (Or microwave for 1 min)
Remove from stove and stir in flax, oats and coconut.
Pour mixture into a greased 9X13 baking dish. Spread into an even layer, sprinkle with chocolate chips, and firmly press down with the back of a spatula.Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan.
Store granola bars in the refrigerator or freezer, individually wrapped in baggies.
Or if you don’t plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers.

Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese, cubed

Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.
stir to combine.
Cook on low for 4-6 hours, stirring one or twice.
Shred the chicken into large pieces,
top with the cream cheese & let it cook another 30 min. Stir to blend in the cheese.
Serve over rice.
Can also serve in tortillas or taco shells.
Serves 4
*I always double the recipe.
*I like to add 1 qt chicken broth & make a soup out of it too.