Keto Strawberry Ice Cream

strawberryiceecream

It’s amazing how easy it can be to make something forbidden on the #KetoDiet suddenly OK just by changing a few ingredients!  I am an admitted ice cream addict and have missed my Ben & Jerry’s Cherry Garcia more than I ever imagined I would.  After seeing how easily I made this strawberry ice cream #KetoFriendly, I’ll be trying my hand at a Copy Cat of my favorite frozen guilty pleasure!  Next time I may even add a tablespoon or two of Grand Marnier to the strawberries (instead of the lemon juice) as they are macerating for a little kick of adult enjoyment!  #ThisGirlLovesToEat

Keto Strawberry Ice Cream

  • 2 Cups Hulled and Chopped Fresh Strawberries (I like mine chunky)
  • 3 TBLS Truvia Cane Sugar/Stevia Blend
  • 4 tsp (1+1/2 TBLS) Fresh Lemon Juice (juice from 1 small lemon)
  • 2 tsp Vanilla Extract
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Half & Half

In sealed container, combine the strawberries, Truvia and lemon juice and refrigerate for at least 30 minutes.  Meanwhile combine vanilla, heavy whipping cream, and 1/2 & 1/2 in a 2 cup measuring cup or bowl and refrigerate or 30 minutes.

After strawberries have macerated at least 30 minutes, mash them up a bit with a potato masher or meat tenderizer then add them to your frozen ice cream maker bowl.  Pour your liquid ingredients into the ice cream maker bowl on top of the strawberries.

Turn your machine and process the ice cream until it reaches your desired consistency.  It took me 15 minutes to reach a solid soft serve in my Cuisinart 2 Quart Frozen Yogurt & Ice Cream Maker.

If you want your ice cream to have a firmer consistency you can scoop it into a single container with a lid or, like I did, scoop it in 2 oz portions, into small containers for single servings.

Nutrition Information (8 – 2 oz servings)

  • 140 Calories
  • 12 g Fat
  • 4 g Carbs
  • 2 g Protein

Angel Food Cupcakes with Cream Cheese Frosting

afccwccf2

Admittedly I prefer cooking meals to baking any day!  My desserts are never pretty. 😐  Regardless, I bit the bullet today and prepared to make something to take to a 4th of July BBQ tomorrow.  I thought about cookies, but wasn’t in the mood for something so labor intensive, then came upon a long forgotten boxed angel food cake mix in my cupboard.  The “best by” date had admittedly passed, but since the only added ingredient was water, I decided to give it a shot… #ThisGirlLovesToEat

Angel Food Cupcakes

  • 1 Box Betty Crocker Angel Food Cake Mix
  • 1+1/4 Cups Water

Add water to cake mix in metal or glass bowl and mix on low 30 seconds then medium for 1 minute.  Divide batter between 24 paper lined cupcake pan holes and put pans into a preheated 375° F oven.  Bake for 18 minutes, or until tops are browned and not sticky to the touch.  Remove from oven when done baking and cool on wire racks until ready to frost.

Cream Cheese Frosting

  • 12 Ounces Cream Cheese
  • 12 TBLS (3/4 Cup) Room Temperature Butter
  • 1+1/2 tsp Vanilla
  • 4+1/2 Cups Confectioner’s (Powdered) Sugar

Put butter, vanilla, and cream cheese in the bowl of your stand mixer and beat on medium speed until well combined.  Reduce speed to low and slowly add the powdered sugar until all is incorporated then turn speed to medium and whip until frosting is light and fluffy.

Frost each of the cupcakes & enjoy!  Keep in refrigerator.

Nutrition Information (24 Servings)

  • 236 Calories:  70 Calories (Cupcake)     166 Calories (Frosting)
  • 8.28 g Fat (All from the Frosting)
  • 38 g Carbs:  16 g Carbs (Cupcake)     22 g Carbs (Frosting)
  • 2 g Protein:  1.5 g Protein (Cupcake)     .65 g Protein (Frosting)

Low Carb & Gluten Free Brownies

avocadobrowniesAlthough I’m not a daily dessert eater, I do have a wicked love of anything chocolate.  These #KetoFriendly brownies satisfy that love without ruining my diet goals.  #ThisGirlLovesToEat

Keto Avocado Brownies

  • 2 Ripe Avocados
  • 4 Large Eggs
  • 6 TBLS Unsweetened Creamy Peanut Butter
  • 1/2 Cup Bob’s Red Mill Paleo Baking Mix
  • 2 tsp Baking soda
  • 2/3 cup Cocoa powder, unsweetened
  • 2/3 cup Xylitol (Sugar Substitute)
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla extract, pure
  • 1/2 Cup Butter
  1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients and blend until smooth.
  2. Transfer batter to prepared baking pan and smooth top with a spatula.
  3. Bake until brownies are soft but not at all wet to the touch, 40 – 45 minutes. Let cool 25 to 30 minutes before slicing and serving.

Salted Lime Sweet Potato Chips

sweetpotatochipsI’m a savory snack girl, but don’t want to completely derail my hard earned Keto gains by cheating with a bag of store bought potato chips.  What’s a snacker to do?  This snacker chooses to spend her carbs on a healthier version of sweet potato chips, without the store bought preservatives and additives.  #ThisGirlLovesToEat

Salted Lime Sweet Potato Chips

  • 4 Medium Sweet Potatoes (or yams)
  • 1 TBLS Corn Starch
  • Olive Oil Spray
  • 4 Limes
  • Freshly Ground Sea Salt
  1. Preheat oven to 425° and place oven safe cooling racks on 2 baking sheets.
  2. Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin.
  3. Place sweet potato slices in a bowl and cover them with warm water and corn starch. Soak for 15-20 minutes.
  4. Remove the potatoes from the water and dry very well with a paper towel.
  5. Lay a single layer of potatoes on each rack and spray each side of the potato slice with olive oil spray.
  6. If you have a small spray bottle, fill it with your lime juice & spritz top side lightly with the lime juice.  If you don’t have a spray bottle, drizzle the lime juice lightly over your potatoes.
  7. Lightly salt the tops then bake for 15 – 25 minutes (depending on thickness of slices), flipping the potato slices half way through the baking process. Check the potato chips frequently, it may take less time if your chips are sliced extra thin, to make sure that they don’t burn! Remove from oven and allow to cool for 5-10 minutes before serving.

Nutrition Information (Serving Size 1 oz):

  • 24 Calories
  • 0 g Fat
  • 4 g Carbs
  • <1 g Protein

Jalapeno Popper Chicken Casserole

There’s nothing better than finding out one of your favorite guilty pleasures is #KetoFriendly!  Thanks to Christina Cherrier at #EatWell101 one of my favorites, chicken jalapeño poppers, is now an easy to make casserole!  Winna Winna Chicken Dinner! 😉 #ThisGirlLovesToEat

jalapenopopperchickencasseroleJalapeño Popper Chicken Casserole

  • 2 lbs (900g) boneless, skinless, chicken breast cooked and shredded (about 3-4 chicken breasts)
  • 1/2 teaspoon garlic powder
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (125ml) heavy cream or milk
  • 1/4 cup (60ml) chicken stock
  • 1/2 pound (125g) jalapeño peppers (about 5-6 peppers)
  • 4 oz (125g) sharp cheddar cheese, grated
  • 1/2 teaspoon paprika
  • 1/2 cup crumbled crispy bacon

Preheat your oven to 375˚F (190ºC). Lay shredded cooked chicken in a 13 x 9″ casserole dish. Season with garlic powder, paprika, and pepper.

Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.

Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.

Bake for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time. Garnish the jalapeño popper chicken casserole with fresh chopped parsley. Enjoy!

Notes:

  • Serve warm on a bed of cauliflower rice, with a side salad, sautéed spinach, or veggies like broccoli, or Brussels sprouts.
  • This recipe is naturally gluten free, low carb, and Keto friendly.

Keto Lemon Cheesecake Bars

withberriesA light lemony cheesecake dessert on a buttery shortbread-like crust with a sweet-tart lemon layer covered by creamy cheesecake layer.  You can enjoy this guilt free because #ItsKeto!

Keto Lemon Cheesecake Bars

Preheat oven to 350° F and lightly butter a 13 x 9 Pyrex baking pan.

Using a pastry blender, forks, or your blender/Vitamix, combine the ingredients for your crust until coarse crumbs form.  TIP:  I like to use my Vitamix 750 Pro on the 2 setting, after pulsing to start, so that, instead of coarse crumbs, a light, fluffy dough forms.

  • 1+1/2 Cups Bob’s Red Mill Paleo Baking Flour
  • 1/2 Cup Swerve Confectioners Sugar Substitute
  • 3/4 Cup Cold Unsalted Butter, Cut into Cubes

Press the crumbs into the bottom of the baking dish.  Bake until golden brown, 18-21 minutes.  Don’t under cook the crust!  Remove from the oven and set aside.

Prepare the lemon layer by combining, in your blender:

  • 4 Large Eggs
  • 1 1/2 Cups Granulated Xylitol or Erithritol (Sugar Substitutes)
  • 1+1/2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 2 TBLS Lemon Zest
  • 1 Cup Lemon Juice

Pour lemon mixture onto the baked crust.  Skim off any large bubbles from the surface of the lemon layer.

Prepare the cheesecake layer by combining, in your stand mixer or cleaned blender container:

  • 2 – 8 oz Packages Cream Cheese
  • 1 Cup Granulated Xylitol or Erithritol
  • 2 Large Eggs

BEWARE:  If you use Xylitol in this recipe, which I prefer because there’s no aftertaste or cool sensation, Xylitol IS NOT PET SAFESo, no sharing with your furry babies.

When well combined, pour and spread over the lemon mixture.  It’s ok if the lemon layer peeks through, the cheesecake layer rises to the top during baking.  Bake until the filling is set about 40 minutes.  Remove from oven and cool pan on a wire rack before putting into the refrigerator to chill.  Cut into 24 Bars and top with a couple of fresh berries if desired.  #ThisGirlLovesToEat

Nutrition Information (24 Servings):

  • 131 Calories (Savings of 125 Calories without real sugars & all purpose flour)
  • 1 g  Fat (Savings of 13 g Fat from traditional recipe)
  • 4 g  Carbs  (Savings of 27 g Carbs from traditional recipe)
  • 3 g  Protein

Chicken Bacon Ranch Balls

chickenbaconranchballsAppetizers and small plates are the easiest way to stay on target when I’m trying to lose a few pounds or clean up my diet.  These chicken, bacon, ranch meatballs are perfect with a small salad and a side of cauliflower mash for an easy weeknight dinner and a great way to snack without guilt at tailgate parties!  Low carb, nut free, gluten free, grain free, and, best of all for me, #KetoFriendly!

Chicken Bacon Ranch Balls

  • 1 Pound Ground Chicken
  • 12 Slices Thick Cut Bacon
  • 1/4 Cup Shredded Sharp Cheddar Cheese
  • 1 Large Egg, Beaten
  • 1 tsp Dried Dill
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Pepper
  1. Preheat oven to 425° F and line baking sheet with foil and baking rack. Lay bacon strips on baking rack in even layer. Bake bacon in oven until crispy, about 15-20 minutes depending on thickness of bacon.  Crumble bacon into small pieces. (Dispose of foil from baking sheet or use second baking sheet.) Decrease oven heat to 375 degrees and line baking sheet with parchment paper.
  2. To a large mixing bowl, add ground chicken, crumbled bacon, shredded cheddar, egg, and spices. Using hands, mix together until thoroughly combined. Form mixture into equal-sized balls, about 1 1/2 tbsp of mixture per ball, place on prepared baking sheet, and lightly press down to slightly flatten. Bake until golden brown and cooked throughout, 25-30 minutes.
  3. Remove poppers from oven, allow to cool slightly, and serve with low carb ranch dressing drizzled on balls or on the side.  #ThisGirlLovesToEat

Nutrition Information – Serving 1 Ball (Makes 16 Balls)

  • 116  Calories
  • 9 g   Fat
  • 0 g   Carbs
  • 9 g   Protein