CHEDDAR BISCUITS
4 eggs
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup coconut flour, sifted (1 1/4 ounces)
1/4 teaspoon baking powder
6 ounces sharp cheddar cheese, shredded
Whisk together the eggs, butter, salt, and garlic powder. Combine the coconut flour with the baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until as browned as you can get them without burning them.
They crisp up nicely in the toaster oven the next day.
Makes 6 biscuits
Per Biscuit: 257 Calories; 21g Fat; 12g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. As I was typing this post, I realized that this is not the recipe that I usually make. While these are good, the ones that I usually make have almond flour instead of coconut flour in them. I call those Cheesy Biscuits and they're based on the Almond Cheese Rounds recipe that you'll find HERE on my website. I've posted that recipe below.
CHEESY BISCUITS
4 ounces cheddar cheese, shredded (1 cup)
3 ounces almond flour (1 cup)
2 tablespoons butter, softened
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon salt
Mix all of the ingredients well with a spoon until they form a soft dough. Drop 6 mounds of dough onto a small parchment-lined baking sheet and bake at 350º for about 15-20 minutes. Check them after 15 minutes and add more time, if needed.
Makes 6 servings
Per Serving: 205 Calories; 18g Fat; 9g Protein; 3.5g Carbohydrate; 2g Dietary Fiber; 1.5g Net Carbs
DOTTIE'S CHICKEN CORDON BLEU CASSEROLE1 pound boneless chicken breasts or tenders, cut into bite-size pieces *
12 ounces ham, cut into cubes
6 ounces Swiss cheese, shredded
Salt and pepper, to taste
8 ounces cream cheese, softened
1/2 cup heavy cream
1 clove garlic, minced
1/8 teaspoon pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
Put the chicken, ham and cheese in a greased 12x7" baking dish. Season with a little salt and pepper. In a medium bowl, blend the heavy cream into the cream cheese until smooth. Stir in the garlic, pepper, dill, chives and parsley. Pour the sauce over the meat and cheese and stir everything together. Bake at 350º for about 40 minutes until bubbly and the chicken is fully cooked. Let stand about 10 minutes before serving to allow some of the liquid to soak back into the sauce.
Makes about 4-6 servings
* The chicken is added raw but you can substitute diced, cooked chicken and reduce the baking time to about 20 minutes.
Per 1/4 Recipe: 754 Calories; 55g Fat; 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 503 Calories; 36g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Dottie, from the old Low Carb Friends forum, was the original creator of this recipe and this is my tweaked version of it. You can read about my tweaks on my main site. I love making this recipe because everything is pretty much just dumped into the baking dish without a lot of fuss or pre-cooking.
I was just looking over the notes that I wrote on my recipe card and I'd forgotten that I usually use about 2 pounds of chicken and make this in a 9 x 13 inch baking dish. I also sometimes add some good parmesan cheese which helps thicken the sauce a bit. There is plenty of sauce for that much chicken if you start with it raw. That's because the chicken gives off a lot of liquid as it cooks. Another thing that I have done once or twice was using partially cooked cut up thick bacon in place of the ham.
TRUFFLE CUPS
4 ounces sugar free chocolate or chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
3/8-1/2 teaspoon almond, peppermint or orange extract
1/8-1/2 teaspoon vanilla
12 paper candy cups
Place 12 small foil or paper candy cups on a small baking sheet or tray. If you are using a chocolate bar, chop it into small pieces. In a medium glass bowl, microwave the chocolate and butter at 50% power for 1 1/2-2 minutes or just until melted, stirring after half the time. Stir in cream and extracts and mix well. Spoon at once into the cups. Chill or freeze until firm. Store in the refrigerator or freeze for longer storage.
Makes 12 truffles
- Mint Truffle Cups - use 1/4 teaspoon plus 1/8 teaspoon peppermint extract
- Almond Truffle Cups - use 1/2 teaspoon almond extract
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I haven't posted the nutritional counts because they will depend on the chocolate that you use. I haven't tried it but I think that orange extract would also be nice. These must be kept cold because they will become soft at room temperature.
BACON BEEF ROLLS
2 pounds ground beef
2 eggs, beaten
1/4 cup low carb ketchup
2 tablespoons Worcestershire sauce
4 ounces cheddar cheese, shredded
1/4 cup onion, chopped fine
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
12 strips bacon
Combine everything except the bacon in a large bowl. Mix well then shape in two 6-inch long log shapes. On a large sheet of wax paper, lay 6 slices of the bacon side by side. Set one of the beef rolls crosswise at one end of the row of bacon strips; roll up, wrapping the meat with the bacon. Very carefully place the first roll in a 9x13" baking pan which has been lined with heavy foil. Be sure to place the ends of the bacon under the meat roll. Repeat with the remaining bacon and meat roll. Bake at 375º 45-50 minutes or until the center of each roll reaches 160º. If the bacon doesn't look browned enough on top, put the beef rolls under the broiler for a minute or two.
Makes 8 servings
Per Serving: 345 Calories; 24g Fat; 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Here is how they looked before baking them:
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. It's a little hard to judge the size of these by the photos. The beef roll in the photo at the top is sitting on an oval meat platter.
LINDA'S TACO SEASONING
1 teaspoon chili powder
3/4 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon xanthan gum, optional
Combine everything in a small bowl.
Brown 1 pound ground beef; drain the fat if desired. Add the seasoning mixture along with about 1/2 cup water and 1-2 tablespoons Taco Bell Restaurant Hot Sauce (optional). Simmer about 5-10 minutes. The counts below do not include the Taco Bell sauce.
Makes enough to season 1 pound of ground beef
Per batch: 31 Calories; 1g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
LINDA'S TACO SEASONING - BIG BATCH
4 tablespoons chili powder
3 tablespoons paprika
4 tablespoons cumin
2 tablespoons onion powder
2 tablespoons garlic powder
3 teaspoons ground coriander
1 1/2 teaspoons cayenne
2 tablespoons salt
3 teaspoons xanthan gum, optional
This makes enough to fill a container about the size of one of those cans of parmesan cheese with the green label about 3/4 full. Use 1-2 tablespoons per pound of ground beef.
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I purposely went light on the salt in the mix so you may need to adjust the salt to taste. I always make a large batch and keep a jar of it in the cupboard to use in taco meat and other recipes.
EVEN BETTER THAN HEINZ KETCHUP
6 ounce can tomato paste
8 ounce can tomato sauce
1/2 cup plus 1 tablespoon white vinegar
2 tablespoons water
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon garlic powder
Mix all of the ingredients well in a medium saucepan. Simmer covered for 1 hour. Cool then chill before serving. Keep refrigerated.
Makes about 2 cups
Made with granular Splenda:
1 tablespoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
1/4 cup: 28 Calories; trace Fat; 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
1 cup: 112 Calories; trace Fat; 5g Protein; 28.5g Carbohydrate; 5g Dietary Fiber; 23.5g Net Carbs
Made with liquid Splenda:
1 tablespoon: 6 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
1/4 cup: 25 Calories; trace Fat; 1g Protein; 6.5g Carbohydrate; 1.5g Dietary Fiber; 5g Net Carbs
1 cup: 100 Calories; trace Fat; 5g Protein; 25.5g Carbohydrate; 5g Dietary Fiber; 20.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. As with my favorite BBQ sauce, I always keep a jar of this ketchup on hand and it keeps for a long time in the fridge. Besides being sugar free, I think it tastes even better than Heinz ketchup as the name suggests. My version has the same flavor as Heinz but it's not nearly as salty. I have tweaked the recipe over time and the version here is slightly different than what is posted on my website.
MY FAVORITE BBQ SAUCE
6 ounce can tomato paste
1 1/2 cups water
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1/2 cup granular Splenda or equivalent liquid Splenda
2 teaspoons blackstrap molasses
2 tablespoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon xanthan gum
Whisk everything together in a medium pot. Bring to a boil. Cover and simmer on low heat for 60 minutes, whisking occasionally to keep it from sticking to the bottom of the pot. Cool, then pour into a pint canning jar and store in the refrigerator.
Makes about 2 cups
With granular Splenda:
Per 2 tablespoons: 17 Calories; trace Fat; 1g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net Carbs
Per 1/4 cup: 34 Calories; trace Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per 2 tablespoons: 14 Calories; trace Fat; 1g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs
Per 1/4 cup: 28 Calories; trace Fat; 1g Protein; 6.5g Carbohydrate; 1g Dietary Fiber; 5.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I always have a jar of this in the fridge. It's very easy and cheap to make and keeps for a very long time. You can leave out the xanthan gum but I don't recommend it. It gives the sauce a smooth consistency and keeps the it from separating. Most commercial barbecue sauces contain xanthan gum. The recipe actually makes a little more than a pint. When I make a batch, I usually add what doesn't fit in the new jar to what's left in the old jar.
