Low Carb Peanut Butter Mousse
Have you ever looked in your pantry and gone through to check expiration dates? I try to do this every few months because I tend to stock up on certain ingredients when there are sales. While going through the pantry this week, I found a jar of peanut butter that had an expiration date one month away. I do love my peanut butter and am surprised that I hadn’t even opened this particular jar. It’s been busy so I wanted to find a recipe that wouldn’t require any baking. I had been wanting to whip up a quick batch of chocolate mousse and thought a peanut butter mousse would be a great compliment. This is a recipe that doesn’t require a lot of time or ingredients. It’s also versatile as it can be the base for a no-bake pie or used as a parfait layer. This peanut butter mousse also goes great with some sugar-free chocolate chips mixed in. Next time, I will mix the sugar-free chocolate chips into the mousse and spread it into a chocolate cookie crumb crust to make a chocolate chip peanut butter pie.
Peanut Butter Mousse
1 packet unflavored gelatin
2 Tablespoons cold water
¼ cup boiling water
2 cups heavy cream
1 16 oz jar natural creamy peanut butter
⅔ cup powdered erythritol
¼ teaspoon stevia extract powder
sugar-free chocolate chips, optional
In small bowl, sprinkle gelatin over cold water. Let stand two minutes to soften. Add boiling water; stir until gelatin is completely dissolved.
In medium bowl, beat the heavy cream with electric mixer on high speed until thickly whipped. In a large bowl, beat the peanut butter with the powdered erythritol and stevia using an electric mixer until well combined. Fold whipped cream into sweetened peanut butter. Add gelatin and beat with electric mixer on high until light and fluffy.
Spoon into individual sized dessert dishes and sprinkle optional sugar-free chocolate chips on top. For a great chocolate peanut butter pie, mix in sugar-free chocolate chips and spread into pre-made low carb crust. For a chocolate peanut butter parfait, layer with dark chocolate mousse.
Makes 12 servings
Net carbs per serving: 6g
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Baked Black Soy Beans with Beef
This dish looks a lot like chili, but the taste is very different. It has more of the sweet and smoky flavor of baked beans with the addition of ground beef. Although traditionally a summer picnic food, I was craving baked beans in the middle of the winter. To put a little twist on things and add extra protein, I beefed it up. I did like the flavor, but next time, I may eliminate the beef and add two more cans of soy beans to make it more of a bean side dish.
Baked Beans with Beef
3 slices bacon
1 pound lean ground beef
1 Tablespoon dried minced onion
¼ teaspoon garlic powder
2 15 oz cans black soy beans, drained
¼ cup water
1 6 oz can tomato paste
¼ cup cider vinegar
20 drops stevia glycerite
1 teaspoon blackstrap molasses
1 ½ teaspoons liquid smoke flavoring
1 teaspoon salt
¼ teaspoon ground black pepper
Cook bacon over medium high heat until evenly brown. Drain, crumble, and set aside. In same pan, cook ground beef with dried onion and garlic powder until beef is evenly brown. Return bacon to pan. Mix in the drained beans, water, tomato paste, stevia, molasses, vinegar, and liquid smoke. Season with salt and pepper. Place in baking pan, cover and bake at 350 degrees F for 1 hour.
Makes 8 servings
Net carbs per serving: 5g
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Low Carb and Sugar Free Mocha Cheesecake
It’s February and Valentine’s Day is just a couple days away. I have a heart shaped chocolate mold, so I used it to make some sugar free chocolates using my chocolate chip recipe for the melted chocolate. While reading my email, I stumbled upon a mocha cheesecake recipe from RightAtHome.com. I am a big fan of mocha and the photo of the cheesecake looked so good, I took the recipe and modified it using low carb ingredients. To make it festive for the upcoming holiday, I decorated the top with some of the chocolate hearts I made. This is my version of the RightAtHome recipe.
Gluten Free Low Carb Cheesecake
Mocha Cheesecake
Crust
1 cup
low carb chocolate biscotti, finely ground
2 packets low carb sweetener
4 tablespoons butter, melted
Filling
3 teaspoons instant espresso powder
3 8 oz packages cream cheese
32 packets low carb sweetener
4 large eggs
1 cup sour cream
1 ½ tablespoons
coconut flour
4 ounces unsweetened chocolate, melted
Topping
1 teaspoon instant espresso powder
1 ½ cups sour cream
4 packets low carb sweetener
Optional
sugar-free chocolates, for decorating
cocoa powder, for dusting
Place a roasting pan filled with several inches of water on the bottom rack of the oven. Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat oven to 325 degrees F.
Combine the chocolate biscotti crumbs with packets of sweetener and the melted butter. Press mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
Beat the cream cheese and 32 packets of sweetener on medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
Bake at 325 degrees F for about 1 hour, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.
While the cheesecake is in oven, combine the remaining 1 1/2 cups sour cream with the 4 packets of sweetener and 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.
Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.
Makes 12 servings
Net carbs per serving: 7g
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Low Carb Green Bean Casserole
Although best known as a standard holiday side dish, green bean casserole can be enjoyed any time of the year. Most recipes call for cream of mushroom soup as the base. I don’t always like mushrooms with my green beans and the ingredients in a can of condensed cream of mushroom soup is a little scary. I try to stay away from processed foods as much as possible.
Cheesy Green Bean Casserole
This version of green bean casserole does not use canned soup as a base. Instead, sour cream is used to make it creamy and thick. The addition of cheese gives the dish a nice twist instead of the usual fried onions.
Green Bean Casserole
1 12 oz bag frozen green beans
1 Tablespoon butter
2 stalks celery, finely chopped
1 4 oz can mushrooms, optional
1 clove garlic
½ teaspoon salt
½ cup chicken broth
½ teaspoon dried minced onion
¼ teaspoon dried thyme
½ cup sour cream
1 cup shredded cheddar cheese, divided
Boil green beans according to package directions until just tender. Drain and rinse with cold water. Cook celery, garlic, and mushrooms (if using) in butter until celery is soft. Add chicken broth, dried onion and thyme and continue cooking for about 4 more minutes. Combine green beans and celery mixture into 1 1/2 quart baking dish. Reserve about 1/4 cup cheese. Stir in remaining cheese along with sour cream. Sprinkle the reserved cheese on top. Bake at 350 degrees F for about 15 minutes.
Makes 6 servings
Net carbs per serving: 5 g
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Sugar Free Low Carb Chocolate Chip Coconut Bars
My sweet tooth has been out of control. I did give in a little to have birthday cake for my husband. Before going low carb, I made a lot of cakes after taking a class in cake decorating. Although I don’t have as much time as I used to, I did squeeze in the time to bake and decorate a cake for my husband this year instead of buying one from a bakery. Since I rarely bake regular cakes, I decided to have a slice with some ice cream to celebrate. However, this set off some sugar cravings that I haven’t had in a long time. When this happens, it’s time to make some sugar free snacks.
Low Carb Gluten Free Chocolate Chip Coconut Bars
One of my favorite sweets are the seven layer magic cookie bars, mainly because of the coconut. Instead of trying a low carb version of the magic bars, I went for something a bit simpler. These are similar to chocolate chip bars, but with a coconut based batter. I cut these bars shortly after they were baked so they were still warm. They reminded me of soft gooey chocolate chip cookies with the added bonus of coconut. You will not be disappointed with these cookie bars. No one will believe they are gluten free and sugar free. A real treat for all.
Chocolate Chip Coconut Bars
¾ cup almond flour
½ cup unsweetened shredded coconut
¼ cup coconut flour
1 teaspoon xanthan gum
½ teaspoon baking powder
½ cup butter, melted
½ cup granular erythritol
2 eggs, beaten
½ cup almond milk
1 ½ teaspoons blackstrap molasses
1 ½ teaspoons vanilla extract
¼ teaspoon stevia extract
½ cup sugar free chocolate chips
Combine almond meal, coconut flour, coconut, xanthan gum, and baking powder in medium bowl. In another bowl, whisk together butter, erythritol, eggs, almond milk, stevia, molasses, and vanilla extract. Pour butter mixture into dry mix and stir together until well combined. Mix in chocolate chips. Spread into a greased 8×8 baking pan. Bake at 350 degrees F for about 25-30 minutes.
Makes 16 squares
Net carbs per square: about 2 g
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Dreamfields Macaroni and Cheese
It’s a cold snowy day here today and nothing feels better in this weather than some comfort food. Macaroni and cheese is an old favorite that is something that isn’t allowed on a low carb diet because of the pasta. However, using Dreamfields pasta instead of regular high glycemic pasta makes it possible for low carbers to enjoy this classic casserole again. The kids will even eat this dish without complaints.
Dreamfields Macaroni and Cheese
1 ½ cups Dreamfields Elbows, cooked and drained
1 ½ cups shredded cheddar cheese
½ cup almond milk
¼ cup heavy cream
1 large egg
1 teaspoon Dijon mustard
⅛ teaspoon garlic powder
¼ cup crushed pork rinds
Combine pasta, cheese, almond milk, cream, egg, mustard, and garlic powder in medium bowl. Pour into 8×8 baking dish. Sprinkle crushed pork rinds on top. Bake at 350 degrees for 20-25 minutes.
Makes 6 servings
Net carbs per serving: 4 g
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Low Carb Crustless Asparagus Quiche
Since the beginning of the year, I have been following a strict low carb and low calorie diet along with regular exercise. I have lost over five pounds which is the few pounds I gained over the holidays and some extra. Right now, I am the lightest I have been in over twenty years. It could be a coincidence, but I had my thyroid medication switched from Armour to NP Thyroid on January 4th. Some of my quick weight loss could be from the change in my prescription. From what I’ve read online, NP Thyroid is a more effective thyroid hormone replacement medication when compared to Armour. I do feel better on the NP Thyroid, but may be slightly hyperthyroid. My doctor recommended that I wait six weeks before having my thyroid levels tested, so I will know for sure next month.
Crustless low carb asparagus quiche with spinach, mozzarella and parmesan
I have been eating a lot of eggs over the last couple weeks during my weight loss period. I don’t always have time in the morning to cook eggs so I like to bake a crustless quiche to slice for quick breakfasts. Spinach and cheese is my favorite quiche, but I had a bag of frozen asparagus in the freezer and thought I’d give it a try with a little bit of baby spinach leaves. The result was delicious and a true morning treat with little effort.
Crustless Asparagus Quiche
8 ounces frozen asparagus, cooked
2 cups baby spinach leaves
6 eggs, beaten
2 ¼ cup mozzarella cheese, grated
2 Tablespoons parmesan cheese, grated (can stuff is fine)
2 cloves garlic, minced
salt and pepper to taste
Grease a 9-inch pie pan. Combine eggs with 2 cups of grated mozzarella cheese and garlic. Reserve about 1/4 cup of the egg mixture. Stir spinach leaves in remaining egg mixture and pour into the prepared pan. Layer asparagus on top of egg mixture in pan. Pour reserved egg mixture on top. Spring remaining 1/4 cup mozzarella and 2 tablespoons parmesan cheese on top. Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Makes 8 servings
Net carbs per serving: 1.5g
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Sugar Free Low Carb Strawberry Sauce
One of my favorite morning snacks is a cup of fruit yogurt. I usually mix in a few blueberries and sweetener, but saw some Florida strawberries on sale at the grocery store and thought they’d be great in yogurt. Instead of slicing the strawberries for each serving of yogurt, I thought it’d be easier to slice all the strawberries ahead of time and mix them with sweetener. That way, when it was time for my yogurt snack, I could just grab a big spoonful and stir it into the plain yogurt. This weekend, I’m gonna make some coconut waffles and top it with this strawberry sauce and a little whipped cream. Yum, can’t wait!
Quick and Easy Strawberry Sauce
1 pound fresh strawberries; washed, hulled and sliced
6 packets low carb sweetener, or 1/4 sugar equivalent (can be adjusted to taste)
Place the strawberries in a medium bowl. Sprinkle sweetener over strawberries and stir gently to blend in. Cover bowl and store in refrigerator. Use to flavor plain yogurt, or as a topping for ice cream and waffles.
Makes 8 servings
Net carbs per serving: 4 g
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Creamy Cheese Sauce
Tonight, I was looking for a way to dress up some steamed broccoli. Instead of the usual butter, I thought some creamy cheese sauce would be a nice topping. This is a quick and easy cheese sauce that only uses three ingredients. I used block cheese and grated it so that it would melt faster.
Creamy Cheese Sauce
1 cup heavy cream
4 oz. sharp cheddar cheese, grated
2 teaspoons dijon mustard
Combine all ingredients in medium saucepan. Stir over medium high heat until all cheese is melted.
Makes about 1 ½ cups sauce
Total net carbs in recipe: 7 g
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Crustless Spinach Cheese Pie
This past holiday week, I decided to enjoy some of the foods I typically stay away from during the year. Now that the New Year is here, it’s time for me to get back on track. Although I did have a few of my favorite cookies and some regular eggnog, I kept the portions within moderation. My main meals were still kept low in carbs, but it is nice to have a few treats after being good all year.
Low Carb Spinach Cheese Quiche Pie
This is a recipe that I haven’t made in a long time. It’s a very simple dish that is great for those just starting out on a low carb diet. Although I like to make it in a pie pan, it can be baked in a square dish or doubled to fit into a 9×13 pan.
Crustless Spinach Cheese Pie
10 oz. frozen chopped spinach, defrosted and drained
5 eggs, beaten
2 ½ cups cheese, any kind (I used a fiesta blend)
1 teaspoon dried minced onion
¼ teaspoon garlic powder
salt and pepper to taste
Grease a 9-inch pie pan. Combine all ingredients and pour into prepared pan. Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Makes 8 servings
Net carbs per serving: 1.5g
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