My new favorite (suuuuper easy) way to have my morning eggs! I used a Parmesan/Romano blend from Trader Joe's. For my guests, I mixed in some mozzarella, which made it a little less salty. I liked it with just the Parmesan. Once cooked, I broke the yoke and folded the cheese over onto the egg to eat.
Oil a pan, sprinkle cheese around the edge in a circle. Once it begins to bubble and slightly brown, crack an egg in the middle. Cover the pan and cook until the yolk has your desired consistency!
I miss potato-based foods!! I've been lamenting over not being able to eat french fries and tater tots, but now, I've create an alternative using zucchini!
300 g shredded zucchini (about 2 cups)
25 g ground up pork rinds
2.5 egg whites
2.5 tbsp coconut flour
1/2 cup Parmesan cheese (I used the Parmesan and Romano blend from TJs = 0 carbs)
Oil for frying
Pat the zucchini so that most of the moisture is removed. If you have a food processor, you can run it through there as well, but grating the zucchini will work just fine! Mix together all the ingredients. Form into little cylinders and cook in hot oil until browned. If you want a zingy dipping sauce, try using some low-carb dressing with a splash of Sriracha sauce!
Recipe makes about 5 servings with the following nutrition:
2.7 g fat
5.4 g carbs
2.6 g fiber
2.8 g net carbs
5.1 g protein
Good old-fashion brownie made low-carb! This is a fairly basic recipe and turns out super moist, tasty brownies:
1/2 cup butter, melted
1 cup erythritol
1/4 cup heavy cream
1 tsp vanilla extract
1/8 cup unsweetened almond milk
1/3 cup unsweetened cocoa powder
1/4 cup coconut flour
1/4 cup flaxseed meal
1/4 tsp salt
1/2 tbsp baking powder
1/8 tsp xanthan gum
Preheat oven to 350F Beat together erythritol, eggs, and vanilla. Add the melted butter, almond milk, and heavy cream. In a separate bowl, sift together cocoa powder, flours, baking powder, and salt. Mix the dry ingredients with the wet ingredients then add xanthan gum. Pour into oiled pan and bake for 20-25 minutes. I recommend eating them still warm with some low-carb chocolate ice cream on top :) These also keep rather well in the fridge or freezer (in fact, my dad thinks that they taste a little better after a few days in the fridge!)
Recipe makes about 16 brownies with the following nutritional information per 1 brownie:
7.5 g fat
2.5 g carbs
1.8 g fiber
0.7 g net carbs
1.2 g protein
I not longer have a need for store-bought ice cream! This recipe is THE BEST THING I HAVE CREATED (well, the best recipe...). It tastes good on its own, but is even better sandwiched between two low-carb chocolate pecan cookies :) Not a fan of maple-pecan? Try my chocolate ice cream recipe instead!
Before running this through the ice cream machine, I noticed that the consistency was already quite thick after being in the fridge. If you don't have an ice cream maker, just freeze for a few hours and you should be good to go!
3/4 cup Half and Half
1.25 cups heavy cream
4 egg yolks
4.5 oz erythritol (or 1 cup Stevia)
1 tsp vanilla extract
1 tsp maple extract/flavor
1/4 cup chopped pecans
Whisk together the cream and the Half and Half in a saucepan over medium heat. Bring the mixture just to a light simmer. Remove from heat.
In a separate bowl, whisk together the egg yolks and the erythritol. Add the cream mixture into the eggs gradually, while mixing. Pour the entire mixture into the saucepan. Stir frequently over medium-low heat until the mixture thickens, reaching about 170-175 F. Pour the mixture into a container and allow to sit at room temperature for about 30 minutes. Stir in the vanilla extract, then refrigerate for 4-8 hours.
If you wish to serve this as frozen custard, the consistency should be thick enough to do so if you just freeze it for a few hours. Otherwise, pour into an ice cream maker for about 20-25 minutes. Enjoy!
This recipe makes about 6.5 servings of 70 grams with the following nutritional information:
23.4 g fat
1.4 g carbs
.3 g fiber
1.1 g net carbs
Just a former fat girl who loves food...
and her cat.
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