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Exciting news, friends.

I invented a new food yesterday!  As you might have noticed, I am a big fan of Sugar-Free Jello.  With only 10 calories and zero carbs per serving, it’s my go-to dessert.  And yesterday I wondered what would happen if I mixed Jello with chia seeds to make a pudding.  And EUREKA!  It turned out even better than I expected.

Suddenly, I had a fruity, creamy, low carb dessert with just 2g net carbs per serving.

Now you may be wondering where those carbs come from.  They come from the chia seeds, and the almond milk and heavy whipping cream that I used for the liquid in the recipe.  But the net carbs from the chia seeds are negligible because the seeds are mostly fiber.  And almond milk and cream are very low in carbs.  All in all, I think this chia seed pudding is a great addition to the pantheon of Jello desserts.

So look out world!  Here comes a brand new dessert. Subscribe

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Email Address Sign Up Thank you! low carb Jello pudding, keto jello pudding, sugar-free Jello puddingDessertAmericanYield: 4Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Jello Chia Puddingprep time: 15 minscook time: 3 minstotal time: 18 mins

This recipe for low carb Jello chia seed pudding is a tasty dessert with only 2g net carbs.

ingredients:

1 1/2 cup unsweetened almond milk

1/2 cup heavy whipping cream

1 box Sugar-Free Jello, any flavor

2 teaspoons Swerve or equivalent granulated sweetener, optional

1/2 cup plus 3 tablespoons chia seeds

instructions:
  1.  Mix together almond milk and cream in a medium sized microwave safe bowl.  Microwave for 2 1/2 minutes.
  2. Add Jello and sweetener to the bowl and mix well until dissolved.
  3. Stir chia seeds into the bowl.
  4. Either leave the pudding mixture in the bowl, or pour it into 4 ramekins.
  5. Refrigerate for 1 hour until chilled and set.
NOTES:
To make a layered pudding dessert, mix together the almond milk and cream and then split it equally between 2 small bowls.  Microwave one of the bowls for 2 minutes, and then stir in 1 teaspoon sweetener and 1 teaspoon Jello.  Mix until dissolved.  Stir in half of the chia seeds.  Pour the liquid into 4 glasses or ramekins and chill for 1 hour.  After the first glasses or ramekins go into the refrigerator, repeat the process with the remaining ingredients.  Leave bowl on the counter so that it doesn’t set.  After the first glasses or ramekins are done chilling, add the contents of the second bowl on top of the first ones.  Chill for one more hour.

calories

245

fat (grams)

19

carbs (grams)

12

net carbs

2

protein (grams)

5

fiber (grams)

10Created using The Recipes Generator You’ll need this specialty ingredient: Swerve Sweetener, Granular, 12 Ounce
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Oh my gosh, I just did the stupidest thing.I was cutting a hot pepper and accidentally got some of the seeds in my coffee. Then I drank it and got the surprise of my life. My throat is still on fire. So, word of advice: don’t do that. Today’s recipe for spicy ground beef with squash noodles goes out to my Dad.He was in charge of cooking lunch for us kids and he came up with the darnedest things. He’d stretch out dinner from the night before by adding in scrambled eggs and rice. And oh the things he could do with Campbell’s Chunky Soup. But he is best known for his innovative use of ground beef. He was always putting it where it didn’t belong. A classic Dad lunch was ground beef mixed with creamed corn. Yum. Well, today’s recipe is a little less avant-garde.

It’s a one skillet meal made from ground beef, onions, garlic, butternut squash, yellow squash and a hot pepper. The result is a very tasty low carb meal with only 7g net carbs per serving. I based the recipe on a great one for Spicy Ground Beef and Butternut Squash that I found on My Heart Beets. For my low carb version, I cut back on the butternut squash, because it’s relatively high in carbohydrate, and added in some yellow squash instead. And I julienned the squash to make it feel a little bit like noodles. It really is a shame that we can’t eat creamed corn on a low carb diet though.

It’s the only way the dish could be improved. Subscribe

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Email Address Sign Up Thank you! low carb beef skillet, keto beef skillet, beef, squashEntreeAmericanYield: 4Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Spicy Beef with Squash Noodlesprep time: 10 minscook time: 20 minstotal time: 30 mins

This recipe for low carb keto spicy ground beef with squash noodles is an easy meal that you can make in 1 pan in 30 minutes.

ingredients:

2 tablespoons extra virgin olive oil

1 serrano pepper, minced

1/2 cup onion, julienned

3 cloves garlic, minced

1 pound ground beef

1 cup butternut squash, peeled and julienned

1 cup yellow squash, unpeeled and julienned

1 teaspoon salt

1 teaspoon ground paprika

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

instructions:

1.  In a large skillet, heat olive oil over Medium heat.

2.  Add hot pepper and onions and cook until softened and beginning to brown, 6-7 minutes.

3.  Add garlic and ground beef and cook until beef is browned, 3-4 minutes.  Drain any fat from the pan.

4.  Add yellow squash, butternut squash, salt, paprika, cumin and black pepper.  Lower the heat to Medium Low and cover.  Cook for 10 minutes.

5.  Serve immediately.

calories

345

fat (grams)

22

carbs (grams)

9

net carbs

7

protein (grams)

31

fiber (grams)

2Created using The Recipes Generator
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Some days, my husband tests my low carb diet resolve.Yesterday was just such a day. He visited Brooklyn and brought home some Momofuku Milk Bar Compost Cookies. That monster.
How to Make Momofuku Milk Bar’s Compost Cookie - YouTube
The video above shows how Momofuko makes their magical compost cookies. I find this video absolutely mesmerizing. I love all the industrial sized ingredients that go into these cookies. They are chocked full of chocolate chips, butterscotch chips, pretzels, graham crackers, oatmeal, potato chips and even coffee grounds. Hence the name compost cookie. The cookies we’re going to make today are a little less decadent but still pretty dang decadent.We’re going to make a sugar-free chocolate chip cookie base and then add in pecans, coconut flakes and the secret compost cookie ingredient: coffee grounds. It might sound a little weird but tastes amazing. (Just don’t feed these caffeine fueled cookies to your kids by accident. It would not be pretty.) I’ll admit, I couldn’t resist the Momofuku Milk Bar Compost Cookie that my husband brought home. But I’ve decided to think of it as cookie research. Yea, that’s the ticket. I sacrificed my low carb diet so that you could enjoy these low carb compost cookies. And not to toot my own horn, but they turned out really well. These are some of the tastiest low carb cookies I’ve made yet, and they’ve only got 2g net carbs each.But enough crowing, now it’s time for me to watch the Momofuko video just one more time. It’s like she’s making cookies for giants! Subscribe

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Email Address Sign Up Thank you! low carb compost cookie, keto compost cookie, trash cookieDessertAmericanYield: 16Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Compost Cookiesprep time: 1 hour and 20 minscook time: 12 minstotal time: 1 hours and 32 mins

These cookies are a low carb take on Momofuko Milk Bar’s Compost Cookies. They’re filled with chocolate chips, pecans, coconut flakes and even coffee grounds.

ingredients:

1 1/4 cup super fine almond flour

3 tablespoons coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

10 tablespoons butter, softened

1/4 cup Swerve or equivalent granulated sweetener

1/4 cup Swerve Brown or equivalent brown sugar substitute

1 teaspoon vanilla extract

1 large egg

2 teaspoons ground coffee

5 tablespoons (2 oz) Lilly’s Sugar-Free Chocolate Chips or equivalent sugar-free chocolate chips

5 tablespoons (2 oz) chopped pecans

5 tablespoons (2 oz) unsweetened coconut flakes

instructions:

1.  Sift together almond flour, coconut flour, salt, baking soda, and xanthan gum in a medium sized bowl.

2.  In a large bowl, cream butter with an electric mixer for 2 minutes.

3.  Add sweeteners and cream for another 8 minutes until light and fluffy.  

4.  Quickly mix in vanilla and egg.

5.  Beat in half of the dry ingredients.  Beat in remaining dry ingredients.

6.  Fold in ground coffee, chocolate chips, pecans and coconut flakes.

7.  Wrap dough in plastic and chill in the refrigerator for 1 hour.

8.  Preheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper.

9.  Divide dough into 16 pieces.  Roll dough pieces into a ball and then place them on the cookie sheet 2 inches apart.  Use the palm of your hand to flatten the cookies.

10.  Bake for 9-12 minutes until browned at the edges, turning cookie sheet 180 degrees halfway through.

11.  Cool on the cookie sheet for 10 minutes and then remove to a cooking rack.  

NOTES:
Serving Size: 1 cookie

calories

154

fat (grams)

18

carbs (grams)

5

net carbs

2

protein (grams)

4

fiber (grams)

3Created using The Recipes Generator You’ll need these specialty ingredients: Swerve Sweetner Granular Swerve Sweetener, Brown, 12 ounces Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound Bob's Red Mill Organic Coconut Flour, 16 oz Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce Bob's Red Mill Unsweetened Flaked Coconut - 12 oz - 2 pk Lily's Dark Chocolate Chips- 1x9 OZ
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Ratatouille.Not the French dish, but the 2007 animated film. I’ve been thinking about it this morning as I made these low carb chocolate hazelnut soufflés. Probably because they both have to do with French cooking. I was thinking about that great scene where Remy discovers that he loves to cook. (video below)He combines a strawberry and a piece of cheese and comes up with a totally new taste. The tastes are represented by fireworks going off all around him. It’s just a great way to explain the excitement of cooking.
Ratatouille tasting fireworks strawberry cheese.mov - YouTube
And I had that same feeling today when I combined chocolate and hazelnut together in this soufflé recipe.

I used DaVinci’s Sugar-Free Hazelnut Syrup for the flavoring, and I based the recipe on a great low carb chocolate soufflé that the women at Simply So Healthy make. It’s light and airy and full of flavor. And each soufflé has just 108 calories and 1g net carbs, so it’s a guilt free low carb dessert.

Yep, it’s a total flavor explosion. Subscribe

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Email Address Sign Up Thank you! low carb souffle, keto souffle, chocolate souffleDessertFrenchYield: 6Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Chocolate Hazelnut Souffléprep time: 10 minscook time: 24 minstotal time: 34 mins

These low carb Keto chocolate hazelnut soufflés have just 108 calories and 1g net carb.

ingredients:

4 large eggs, separated

1/4 teaspoon cream of tartar

7 tablespoons Swerve or equivalent granulated sweetener, divided

2 oz unsweetened chocolate

2 tablespoons DaVinci Sugar-Free Hazelnut Syrup

1 pinch salt

Powdered Swerve or equivalent powdered sweetener to sprinkle on top at the end

instructions:

1.  Preheat oven to 350 degrees F and grease 6 (6oz) ramekins.  Put the ramekins on a large cookie sheet.

2.  In a large bowl, using an electric mixer, whip the egg whites and cream of tartar until soft peaks form.  Add 1 tablespoon sweetener and whip until stiff peaks form.

3.  Add egg yolks, salt and remaining 6 tablespoons sweetener to a medium sized bowl.  Use electric mixer to beat together until dissolved and thick.

4.  Add chocolate to a small microwave safe bowl and microwave in 30 second increments, stirring after each one, until melted, about 2 minutes.

5.  Mix chocolate and hazelnut syrup together.  Add chocolate mixture to egg yolk mixture and mix well to combine.

6.  Fold 1/3 of the egg white mixture into the chocolate mixture.  Fold remaining egg whites into chocolate mixture.

7.  Split the mixture between the 6 ramekins.  Bake for 15-20 minutes until top is set, but middle is still a little bit jiggly.

8.  Allow to cool slightly before serving.  Use a sifter or sieve to sprinkle the tops with powdered sweetener.

NOTES:
Do not microwave to reheat.  Bake in 200 degree F oven for 15-20 minutes.

calories

108

fat (grams)

8

carbs (grams)

3

net carbs

1

protein (grams)

4

fiber (grams)

2Created using The Recipes Generator You’ll need these specialty ingredients: Swerve Sweetener, Bakers Bundle, 12Oz Granular and Confectioners pack of 2 Da Vinci Sugar Free Original Hazelnut Syrup 25.4 oz  
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Greetings.It’s a cold rainy day here in Pittsburgh, so I’m cozying up with a cup of tea and a slice of warm mock apple and ginger galette. It’s the perfect tea time treat. I’m also watching this great animated series that I just found.

It comes from a group called Story Corps, where people go to record conversations and reminiscences. These conversations are then shared on the radio and filed at the National Archives. And some of the stories are made into these wonderful animations. The one I just watched was about a boy who grew up living in a library because his dad was the custodian there. (video below) It’s completely charming.

The Temple of Knowledge - YouTube
My teatime treat was completely charming too.This low carb mock apple and ginger galette is definitely a keeper. For this recipe, I spiced and sweetened yellow squash to stand in for apples. Add a little lemon juice, cinnamon and sweetener, and you’d be hard pressed to tell the difference. And I added in some fresh ginger to amp up the Fall flavors.

I used a great crust recipe that I found on the gnom-gnom blog. It takes a little bit of finesse to make, but it’s worth it for the buttery flakiness of the crust. And each slice of mock apple and ginger galette has just 5g net carbs. It’s just perfect.

Kind of like snuggling up with a snack and some stories on a cold rainy day. Subscribe

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Email Address Sign Up Thank you! apple galette, low carb galette, keto galetteDessertFrenchYield: 8Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Mock Apple and Ginger Galetteprep time: 2 hourcook time: 41 minstotal time: 2 hours and 41 mins

A cup of tea and a slice of warm mock apple and ginger galette is the perfect thing for a cold rainy day. Or anytime when you need a low carb treat.

ingredients:

Crust:

1 cup super fine almond flour

5 tablespoons coconut flour

1/2 teaspoon xanthan gum

1/2 teaspoon salt

7 tablespoons butter, cold

4 oz cream cheese, cold

1 egg, beaten

2 teaspoons distilled white vinegar

1 egg for egg wash before baking


Mock Apple Filling:

3 tablespoons butter

4 1/2 cups yellow squash, peeled, seeded and sliced like apples 

2 tablespoons fresh ginger, minced

1/2 cup Swerve or equivalent granulated sweetener

1 1/2  teaspoons ground cinnamon

3 tablespoons fresh lemon juice

instructions:

1.  Add almond flour, coconut flour, xanthin gum and salt to a food processor or high powered blender and pulse to combine.

2.  Add butter and cream cheese and pulse again until crumbs form.

3.  Add 1 beaten egg and vinegar and pulse until combined.

4.  Form dough into a ball and wrap with plastic wrap.  Refrigerate for at least 1 hour, or up to 3 days.

5.  As the crust is chilling, you can make the mock apple filling.  Heat butter in a large skillet over Medium High Heat.  Add ginger and cook for 1 minute.

6.  Add yellow quash to the pan and cook for 5 minutes, stirring occasionally.

7.  Add sweetener, cinnamon and lemon juice to the pan and cook for 5 minutes more.  Set aside to cool.

8.  Once crust dough has chilled, roll the dough out between 2 sheets of parchment paper until it’s about an 11 inch circle.

9.  Cut the edge to make it smoother, if desired.  Move the dough, along with the lower piece of parchment paper to a large cookie sheet.  Put cookie sheet into the freezer for 15 minutes.

10.  Preheat oven to 400 degrees F.

11.  Working quickly, add filling to the middle of the crust and fold over the edges like you see in the picture.  If the dough becomes too soft to work with, then put it back in the freezer for 10-15 more minutes.  If the crust tears, just press it back together.

12.  Once galette edges are folded, place it back in the freezer for 15 more minutes.

13.  Beat the remaining egg so that you can use it as an egg wash.  Brush the egg wash over the crust.

14.  Bake galette for 20-30 minutes, until browned.  At minute 15, brush some more egg wash over the crust.  Watch closely after minute 15 because the crust will brown quickly. 

15.  Allow to cool on the pan.  Serve warm. 

calories

302

fat (grams)

28

carbs (grams)

9

net carbs

5

protein (grams)

6

fiber (grams)

4Created using The Recipes Generator You’ll need these specialty ingredients: Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound Bob's Red Mill Organic Coconut Flour, 16 oz Swerve Sweetner Granular
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Kon'nichiwa!Today we’re going to make low carb steak hibachi with yum yum sauce. I feel a bit foolish saying the name “yum yum sauce”, but I don’t make the rules. That’s just what it’s called. But before we get to the recipe, I want to take a brief detour to Scranton, Pa to catch up with The Office.There is a whole two part special called “A Benihana Christmas” so naturally, my mind went there as I was cooking this Japanese steakhouse meal. In this episode, there are dueling office parties taking place and the officemates have to choose between the two competing factions. It’s a choice between fun and double chocolate brownies. This clip features Kevin, my favorite character on the show. It’s really funny. (clip below)
The Office - A Benihana Christmas (Episode Highlight) - YouTube
But let’s talk hibachi.This is one of those unicorn recipes that are naturally Low Carb, Keto, Paleo, THM-S and Whole30 compliant. So it’ll hit the spot, no matter what diet you are following. Or even if you are following no diet at all. This is an easy 30 minute recipe that makes real restaurant style hibachi with only 8g net carbs. Add a side of cauliflower rice and you’ll be over the moon.Just like Kevin with his beloved double chocolate brownies. Subscribe

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Email Address Sign Up Thank you! hibachi, low carb hibachi, steak hibachi, beef hibachi, keto hibachiEntreeJapaneseYield: 4Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Steak Hibachi with Yum Yum Sauceprep time: 10 minscook time: 20 minstotal time: 30 mins

Here's a recipe for real restaurant style hibachi and yum yum sauce that's suitable for Low Carb, Keto, Paleo, Whole30 and THM-S diets. But it's also good if you aren't on a diet at all.

ingredients:

Hibachi Sauce:

1 tablespoon fresh ginger, peeled and grated

3 cloves garlic, minced

1/4 cup coconut aminos or soy sauce

1 tablespoon sesame oil

1 tablespoon Swerve or equivalent granulated sweetener


Yum Yum Sauce:

1/2 cup mayonnaise

1 teaspoon Swerve or equivalent granulated sweetener

1/4 teaspoon ground paprika

1/2 tablespoon butter, melted 

1 teaspoon tomato paste

1/4 teaspoon ground cayenne pepper

2-3 tablespoons water 


Beef and Vegetables:

2 tablespoons light extra virgin olive oil, divided

1 pound beef tenderloin, cut into 1/2 inch cubes

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup onion, diced

1/2 cup red bell pepper, diced

1 cup baby bella mushrooms, quartered

1 cup zucchini, diced

1 cup yellow squash, diced

instructions:

1.  Combine all hibachi sauce ingredients in a small bowl and set aside.

2.  Combine all yum yum sauce ingredients in another small bowl.  Add water to desired consistency.  Set aside.

3.  Heat 1 tablespoon light olive oil in a large wok or skillet over High heat.  Salt and pepper steak pieces.  Add steak to the pan and cook until browned and the desired degree of doneness, 5-7 minutes.  Remove from the pan and set aside.

4.  Heat remaining 1 tablespoon olive oil in the pan over High heat.  Add onions and red bell peppers and cook for 2 minutes.  Don’t stir too much as you stir fry the vegetables.  Allow to cook for 30-60 seconds at a time.

5.  Add mushrooms and cook for 3 minutes.

6.  Add zucchini and yellow squash and cook for 3 minutes.

7.  Add hibachi sauce to the pan and cook for 1 minute.

8.  Add beef back to the pan and cook until heated through, 2 minutes more.

9.  Serve immediately with yum yum sauce on the side.

NOTES:
Nutritional info includes yum yum sauce.

calories

620

fat (grams)

48

carbs (grams)

10

net carbs

8

protein (grams)

33

fiber (grams)

2Created using The Recipes Generator You’ll need these specialty ingredients: Swerve Sweetner Granular Coconut Secret Coconut Aminos Sauce Organic 8 oz (1 Pack)
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Some mornings, require a little hair of the dog.And today’s recipe for low carb Bloody Marys is perfect for just such a situation. But it’s also great for a decadent weekend brunch. You can splurge and yet still stay on your low carb diet. I can’t mix up a batch of Bloody Marys without singing Tina Turner’s “Proud Mary” to myself.

I shared a great performance of the song a few months back. But today I found something extra special. It’s a video of Beyonce performing the song for Tina Turner at the Kennedy Center Honors. (below) Beyonce’s rendition of “Proud Mary” is off the hook!

Proud Mary Tina Turner Tribute Beyonce Kennedy Center Honors - YouTube
Also off the hook, are these low carb Bloody Marys.They are the perfect blend of veggies, spice and booze. This tomato juice and vodka cocktail is all about the garnishes, in my opinion. The more outrageous the veggie garnishes, the better the Bloody Mary. For the Bloody Marys I made today, I threaded tomatoes, olives and bacon on wooden skewers and added in some parsley fronds for good measure.And I mixed up cocktails consisting of V8 High Fiber Vegetable Juice, Vodka, Worcestershire Sauce, Swerve Sweetener, lemon juice, black pepper and hot sauce. With all these healthy ingredients, I dare say that these cocktails might even be… good for you? Well. It’s debatable. But now it’s time for me to get rollin, rollin, rollin on a river. Subscribe

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Email Address Sign Up Thank you! bloody mary, low carb bloody mary, keto bloody mary, low carb cocktailCocktailAmericanYield: 1Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Bloody Maryprep time: 10 minscook time: 20 minstotal time: 30 mins

This low carb Bloody Mary is the perfect cocktail for weekend brunch. You can splurge but still stay on your diet.

ingredients:

Cocktail:

4 oz V8 High Fiber Vegetable Juice or equivalent tomato juice

3 oz vodka

1/2 teaspoon Worcestershire sauce

1 teaspoon Swerve or equivalent granulated sweetener

2 teaspoons lemon juice

1/4 teaspoon black pepper

2-3 drops hot sauce, optional


Garnishes:

2 wooden skewers

parsley or celery fronds

1 slice bacon

8 green olives

3 grape tomatoes, mixed varieties

instructions:

1.  Preheat oven to 375 degrees F and cover a cookie sheet with aluminum foil.

2.  Pierce a slice of bacon with a wooden skewer.  Add an olive, then pierce the bacon again.  Go back and forth between olives and bacon as if you were sewing the bacon with the skewer.

3.  Place bacon skewer on cookie sheet and bake for 17-20 minutes until bacon reaches desired doneness.  Set aside to cool.

4.  Arrange grape tomatoes and remaining olives on another skewer.

5.  In a large glass, mix all cocktail ingredients.  Taste for salt and add more salt if desired.  

6.  Add ice to the glass. 

7.  Arrange parsley or celery and wooden skewers in the glass and serve. 

NOTES:
Nutritional info includes garnishes

calories

319

fat (grams)

6

carbs (grams)

11

net carbs

7

protein (grams)

4

fiber (grams)

4Created using The Recipes Generator You’ll need this specialty ingredient: Swerve Sweetner Granular  
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I’ve said it before, and I’ll say it again.Snacks are everything when you are on a low carb diet. And if you don’t have something low carb to nosh on when you are feeling snacky, then you are sunk. Take it from me. So today I’m going to share a very basic recipe for honey roasted peanuts.It’s the kind of snack you would buy at the concession stand at a movie theater. So of course I have the “Let’s All Go to the Lobby” song stuck in my head. (video below) I could watch those snacks hotfoot it to the Lobby all day.
Let's all Go to the Lobby (50 s Drive-In snack concession promo) - YouTube
But nuts.These low carb honey roasted peanuts are not, strictly speaking, made from peanuts and honey. I used Swerve’s new brown sugar substitute to sweeten the nuts. And it worked out great. You’ll have a tasty handful of sweet roasted peanuts with only 3g net carb.So let’s all go to the Lobby, and get ourselves a treat. Subscribe

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Email Address Sign Up Thank you! keto honey roasted peanuts, honey roasted peanuts, low carb peanutsSnacksAmericanYield: 16Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Honey Roasted Peanutsprep time: 10 minscook time: 14 minstotal time: 24 mins

These low carb honey roasted peanuts are just the thing for when you are feeling snacky.

ingredients:

4 cups salted roasted peanuts 

1/2 cup butter, melted

1/2 cup Swerve Brown or equivalent brown sugar substitute

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup Swerve or equivalent granulated sweetener

instructions:

1.  Preheat oven to 325 degrees F and cover a cookie sheet with parchment paper.

2.  In a large microwave safe bowl, melt butter.

3.  Add brown sugar substitute, cinnamon and vanilla and mix well to combine.

4.  Add peanuts and mix well to coat.

5.  Spread nuts evenly on the parchment covered cookie sheet.

6.  Sprinkle granulated sweetener over nuts.

7.  Bake for 10-12 minutes, watching closely so that they don’t darken and burn.

8.  Allow to cool on the pan for 1/2 hour and then break the clumps of peanuts up with your hands.

NOTES:
Serving size: 1/4 cup

calories

259

fat (grams)

24

carbs (grams)

6

net carbs

3

protein (grams)

9

fiber (grams)

3Created using The Recipes Generator Swerve Sweetner Granular Swerve Sweetener, Brown, 12 ounces
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I’ve said it before, and I’ll say it again.Snacks are everything when you are on a low carb diet. And if you don’t have something low carb to nosh on when you are feeling snacky, then you are sunk. Take it from me. So today I’m going to share a very basic sweet roasted peanut snack.It’s the kind of thing you would buy at the concession stand at a movie theater. So of course I have the “Let’s All Go to the Lobby” song stuck in my head. (video below) I could watch those snacks hotfoot it to the Lobby all day.
Let's all Go to the Lobby (50 s Drive-In snack concession promo) - YouTube
But nuts.These low carb brown sugar roasted peanuts are not, strictly speaking, made from peanuts and brown sugar. I used Swerve’s new brown sugar substitute to sweeten the nuts. And it worked out great. You’ll have a tasty handful of sweet roasted peanuts with only 3g net carb per 1/4 cup serving.So let’s all go to the Lobby, and get ourselves a treat. Subscribe

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Email Address Sign Up Thank you! peanuts, honey roasted peanuts, low carb peanutsSnacksAmericanYield: 16Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Brown Sugar Roasted Peanutsprep time: 10 minscook time: 14 minstotal time: 24 mins

These low carb brown sugar roasted peanuts are just the thing for when you are feeling snacky.

ingredients:

4 cups salted roasted peanuts 

1/2 cup butter, melted

1/2 cup Swerve Brown or equivalent brown sugar substitute

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

1/2 cup Swerve or equivalent granulated sweetener

instructions:

1.  Preheat oven to 325 degrees F and cover a cookie sheet with parchment paper.

2.  In a large microwave safe bowl, melt butter.

3.  Add brown sugar substitute, cinnamon and vanilla and mix well to combine.

4.  Add peanuts and mix well to coat.

5.  Spread nuts evenly on the parchment covered cookie sheet.

6.  Sprinkle granulated sweetener over nuts.

7.  Bake for 10-12 minutes, watching closely so that they don’t darken and burn.

8.  Allow to cool on the pan for 1/2 hour and then break the clumps of peanuts up with your hands.

NOTES:
Serving size: 1/4 cup

calories

259

fat (grams)

24

carbs (grams)

6

net carbs

3

protein (grams)

9

fiber (grams)

3Created using The Recipes Generator Swerve Sweetner Granular Swerve Sweetener, Brown, 12 ounces
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Well, it’s October now, and the pumpkin recipes are coming on fast and furious.So I thought I’d try something new today and make a low carb pumpkin bundt cake. Bundt cakes have always kind of spooked me though. I’ve been scared to death that the cakes wouldn’t release from the pan properly. It sounds silly, but bundt cake anxiety is very real! But I needn’t have worried. I made a batch of mini bundt cakes this morning and they all came out of the pan beautifully. And all I used was a little shortening to grease the pan. Phew! These pumpkin mini bundt cakes are super delicious.

I based the recipe on a great Keto Pumpkin Cream Cheese Pound Cake that I found on Fit to Serve Group. It’s a moist and tasty pumpkin treat with just 5g net carbs per mini bundt cake. Not too bad for a lovely little pumpkin cake.

So just take a deep breath, and trust in the cake releasing power of shortening. Subscribe

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Email Address Sign Up Thank you! low carb pumpkin cake, pumpkin cake, keto pumpkin cakeDessertAmericanYield: 8Author: Resolution EatsPrint RecipeWith ImageWithout ImageLow Carb Keto Pumpkin Mini Bundt Cakesprep time: 10 minscook time: 25 minstotal time: 35 mins

These low carb keto pumpkin mini bundt cakes just feel like Fall.

ingredients:

Bundt Cakes:

Spectrum or equivalent vegetable shortening

1 1/2 cup super fine almond flour

1 1/2 tablespoons ground cinnamon

1 tablespoon gingerbread or pumpkin pie spice mix

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

4 oz cream cheese, softened

3/4 cup Swerve or equivalent granulated sweetener

1/4 cup Swerve Brown or equivalent brown sugar substitute

1 teaspoon vanilla extract

1/2 cup canned pumpkin puree

3 large eggs


Icing:

1/2 cup Powdered Swerve or equivalent powdered sweetener

1/4 cup heavy whipping cream

instructions:

1.  Preheat oven to 350 degrees F and generously grease the wells of a mini bundt cake pan.  Make sure to get shortening into all the cracks.

2.  In a medium sized bowl, sift together almond flour, cinnamon, spice mix, baking powder and salt.  

3.  In a large bowl, mix together butter and cream cheese with an electric mixer until light and fluffy, 2-3 minutes.

4.  Quickly mix in pumpkin.

5.  Mix in eggs, one at a time, alternating with dry ingredients until everything is fully combined.

6.  Pour batter into the wells of the mini bundt cake pan.  The batter will rise so leave some room at the top of the wells.

7.  Bake for 20-25 minutes until a toothpick in the middle comes out clean.

8.  Cool in the pan for 10 minutes.

9.  Take a cooling rack and place it on top of the mini bundt cake pan.  Hold the two together and flip them over to release the cakes from the pan.  

10.  Allow to cool for another 30 minutes before icing.

11.  Mix together icing ingredients until smooth.  Drizzle icing on top of the mini bundt cakes.

NOTES:
To make a full sized 10 inch bundt cake, double the recipe and bake for 45-60 minutes until a toothpick comes out clean.

calories

337

fat (grams)

31

carbs (grams)

9

net carbs

5

protein (grams)

8

fiber (grams)

4Created using The Recipes Generator You’ll need these specialty ingredients: Swerve Sweetener Bakers Bundle (12 Ounce Confectioners & Granular + Spatula): The Ultimate Sugar Replacement Swerve Sweetener, Brown, 12 ounces Spectrum Naturals Organic Shortening, All Vegetable, 24 oz Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

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