Avocado Ranch Salad Dressing
Ingredients
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
1.Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
Nutritional Information
Amount Per Serving* Calories: 125 | Total Fat: 12.9g | Cholesterol: 9mg
Blue Cheese Dressing
1 clove garlic
2 oz blue cheese
1 cup mayo
1/4 cup sour cream
2 Tbs fresh lemon juice
2 Tbs xylitol
I put all ingredients in my Magic Bullet and blend. You could do this by hand also. In my Magic Bullet, I blend and then put a lid on the cup and store it in the fridge for about 10-14 days. I like it so much I won't go back to bottled dressing.
Easy method
Cream cheese, splash of half and half, dollop of sour cream and of course blue cheese.
1 Cocoa Crack
2 3 T Coconut Oil or Butter (I prefer Coconut Oil for the texture) Melt.
Add:
3 T Cocoa powder (100 pure)
3 T English Toffee liquid Stevia or fav. sweetener, to taste. (xylitol)
Nuts, chopped, optional
unsweetened shredded coconut or cinnamon, optional
1. Melt butter in a sauce pan over medium heat.
2. Turn heat to very low and add in cocoa. Make sure it does not come to a boil.
3. Stir in xylitol. Let it sit for a few minutes so the xylitol has time to melt.
3 I don't cook it at all. I melt the coconut oil, add the xylitol and cocoa to it, add shredded coconut and almonds to it then spread it on wax paper and put it in the freezer. I break off pieces and eat it from there.
4 Chocolate mousse
- 2 parts heavy cream
- 1 part cocoa
- sweetener to taste (stevia, splenda, etc)
you can also add a splash of vanilla, and even cinammon.
mix all together, and beat to desired consistency. the more you beat it, the harder it will become.
Mug Cake
2 Tlbs. Almond flour
1 1/2 T xylitol
1 Tlbs. cocoa powder, heaping
1 egg
1 1/2 Tlbs. half and half or cream
1 Tlbs. Butter or coconut oil
Splash of Vanilla extract
1 large coffee mug
Mix all dry ingredients in mug, add egg and blend thoroughly. Add milk, oil and vanilla and mix. Place in 1000 watt microwave for 90 sec. Do not cover mug. Cake will rise. Let cool and place on plate. Add a little whipped cream to top
Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Makes 6 Induction Friendly, Gluten-Free rolls.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5
Minute muffin recipe (for p3/p4):
1/4 cup flax meal or almond flour
1/2 teaspoon Baking Powder (the one I used had baking soda....)
1 packet Splenda ( I used 2 tsp Xylitol) (or more to your preference)
1-2 teaspoon Cinnamon
1 Egg
1-2 teaspoons Butter
Mix the dry ingredients in a large coffe cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.
Brownies
8 6 oz cream cheese
1 T Xylitol
2 scoops Stevia ( i use KAL it comes with a spoon I think it is about 1/8 of a teaspoon )
2 Large eggs
1/4 t Baking Soda
1 t vanilla
4 T unsweetened Cocoa
1/4 C MCT oil ( coconut butter will do )
1/4 C Heavy Whipping Cream
1 C almond Flour
********************************
Cream Xylitol and Cheese together till smooth.
Add eggs one at the time and incorporate slowly
* i rest the batter as I add each thing because I dont want to over mix.
Add vanilla, baking soda and unsweetened Cocoa; mix till smooth
Add MCT oil and heavy whipping cream; mix till smooth
Finally add Almond Flour and just bring together, you will probably finish mixing by hand.
Pour batter into 9 x 5 bread pan. ( i grease mine with coconut butter but sometimes it doesn't work if your pan is not super Teflon so line with wax or parchment paper )
use spoon to level.
Bake in preheated 350 degree oven for 35 min in convection (waves) or 40 min if not. Check for doneness with a skewer. Allow to cool when skewer comes out clean ( the MCT may make it looK greasy that is OK, just make certain it is not runny)
Product will rise very high then as it cools it will fall into dense goodness. If you really want to be decadent ass shaved unsweetened coconut and chopped pecans to the top of the batter before cooking.
Bagels
Yield 5 bagels, each with 75 calories, 5g fat, 3.2g carbs, 0.3g sugar, and 5g protien.
2.5T Coconut Flour
3T Golden Flax Meal
3 eggs, seperated
1/2 t Baking Powder
Combine dry ingredients.
Beat whites until foamy.
Slowly add in yolks and dry mixture.
Let sit for 5-10 min (too firm up, if still too runny add a 1/2T coconut flour and let sit again).
Place into donut pan or shape into bagels on cookie sheet.
Bake at 325 for 30 min.
Flax Muffins
11 These are so tasty for breakfast! I usually add a tablespoon or so of cinnamon, but you could add any spice you want!
12 Yield 10 muffins, each with 70 calories, 5.25g fat, 1.8g carbs, 0.1g sugar, 4.35g protien (without blueberries)
1/2 C Golden Flax Meal
1/4 C Whey Protien (such as Jay Robb Vanilla)
2 T Grapeseed Oil
1/4 C Truvia
1 egg
1 t Vanilla
1/4 t Salt
1/2 C Almond Milk (Unsweetened)
Cinnamon or Blueberries
Mix together, pour into small muffin cups, bake at 350 for 30 min.
Healthy Red Velvet Cake
Serves 8-10
Ingredients:
1/2 cup unsalted organic butter, softened
9 large eggs
1 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup yogurt
1 tablespoon red food coloring
3/4 cup sifted coconut flour
3/4 teaspoon aluminum-free baking powder
2 tablespoons Dutch-processed cocoa powder
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with non-hydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.
Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
[Submitted by
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Originally Posted by Chucklemethis
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