Woman (and) man cannot live on low carb food alone! This woman needs, what my daddy used to call, a 5 O’Clocker when the stressful day is through. Be it a lovely glass of red wine, a bubbly glass of Champagne, or a down and dirty cocktail, there is just something comforting about that time when I finally get to sit and pet my labs while I throw off the stresses and worries of the day.
Thankfully, there’s no reason I have to ruin my diet while doing so. There are no carbs in a 1+1/2 ounce pour of straight spirits like whiskey, rum, and vodka; a 5 ounce glass of red wine has 2.5 grams of carbs, and the drinks below, adapted from Lowcarb-ology, have 0-3 grams of carbs, so those of us who actively participate in the #KetoLifestyle can imbibe guiltlessly, as long as we also remember that frequent consumption of alcohol while dieting can stall weight loss (if that is our goal).
Vanilla Old Fashioned
- 1″ piece of orange peel
- 1″ vanilla bean, split in half
- 2 ounces good quality bourbon (I prefer Maker’s Mark/Maker’s 46)
- 1 tsp sugar free vanilla syrup (I use Torani)
- Club Soda or Zevia sparkling water mandarin orange (I get it at Whole Foods) – optional
Rub the inner part of the orange peel around the inside and rim of the glass, then muddle the peel and vanilla bean at the bottom of the glass.
Add the bourbon and vanilla syrup. Stir, add a single globe or block cube of ice (for slow melting) & top with an ounce of club soda (give a quick stir) if desired. 130 Calories / 0 Carbs
- 1 ounce Pineapple Vodka (I like Skyy Infusions Pineapple)
- 2 ounces Vodka (Grey Goose is my preference)
- 1 drop peppermint oil (it needs to be for ingestion) or 1 ounce sugar free Torani peppermint syrup (optional but for the minty taste, you need one or the other)
- 1-2 drops blue food color or, if you have it, you can use blue zero calorie water enhancing drops like Zio blue
- 1 tsp lime juice
- 6 ounces sugar free ginger beer (I like 0 carb/0 calorie Zevia – I found it on Amazon)
Add all ingredients, except the ginger beer) to a shaker with ice and shake until well chilled. Strain into a rocks glass filled with ice, top with ginger beer and garnish with a wedge of lime & sprig of peppermint. 194 Calories / 0 Carbs
And, as always, my #MomReminder, anyone who drinks alcoholic beverages please do so responsibly. Always designate a sober driver, pre-schedule the very inexpensive option of Uber or take a taxi. #DontDrinkAndDrive.
This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you. Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.
The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.
Keto Low Carb Crust
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 cup Swerve sweetener -eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter. Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Take crust out of the oven, cool completely, and add your filling.
Easy Low Carb Keto Pumpkin Pie
- 1 15-oz can Pumpkin puree
- 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
- 2 large Eggs (at room temperature)
- 2/3 cup Powdered erythritol (Truvia)
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Blackstrap molasses (optional)
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Serving size: 1 slice, or 1/12 of entire pie
Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g
Big thanks to Maya Krampf at Wholesome Yum
for creating the pie filling & getting the recipe just right! #ThisGirlLovesToEat
One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat
Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.
The mousse below takes 10 minutes to make and can even be put into a keto pie crust. If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.
Keto Pumpkin Mousse
- 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
- 1/4 cup Swerve Confectioners
- 1/2 tsp vanilla extract optional
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
- Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
- Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
- Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
- Top with whipped cream (optional), chopped sugar-free chocolate and mint
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%