LOW CARB GRANOLA

INGREDIENTS:

+ 1/2 cup sunflower seeds
+ 1/2 cup pumpkin seeds
+ 1 cup chopped almonds
+ 1 cup slivered almonds
+ 1 cup chopped pecans
+ 1.5 cups shredded unsweetened coconut
+ 2 Tbs hemp seeds
+ 2 Tbs chia seeds
+ 1/8 cup flaxseed meal
+ pinch of sea salt
+ 1 tsp cinnamon
+ 4 Tbs erythritol
+ 4 Tbs melted coconut oil or grass fed butter

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, mix all the nuts and seeds, cinnamon, sea salt, erythritol, and melted coconut oil/butter.
3. Bake at 350 for about 10 minutes or once coconut gets slightly golden brown.
4. Store in an airtight container

Yields 5.5 cups
About 55 carbs for the entire batch
*Carbs will vary slightly based on brands

1/2 cup serving = 5 carbs

(compared to the traditional store bought granola which is about 38 carbs per 1/2 cup)

LOW CARB CHOCOLATE CHIP COOKIE CHEESECAKE SKILLET

 

The following recipe is for one 6.5″ cast iron skillet and yields 6 slices. You can double the recipe and use a 9″ baking pan if desired.

COOKIE DOUGH INGREDIENTS:
-1/2 cup almond flour
-1/8 cup coconut flour
-1/2 tsp baking soda
-1/8 tsp sea salt
-3 Tbs softened grass fed butter
-1/8 cup erythritol or swerve
-4 Tbs almond butter
-1 tsp vanilla
-1 egg
-1/4 cup Know Foods zero carb chocolate chips

CHEESECAKE FILLING INGREDIENTS:
-4 oz cream cheese
-3 Tbs erythritol
-1 egg
-1/4 tsp vanilla

DIRECTIONS:
-Preheat oven to 350 degrees.

1. In a mixer, mix butter, vanilla, salt, and ethyritol together.
2. Add egg, almond butter, and baking soda and mix well.
3. Slowly add in almond and coconut flour and mix until everything is incorporated.
4. Mix in chocolate chips.
5. Lightly grease (I used coconut oil spray) a 6.5″ inch cast iron skillet and press about 2/3 of the cookie dough into the skillet.
6. Using a mixer, add in all cheesecake filling ingredients and mix until filling becomes fluffy (or use a hand mixer in a mixing bowl).
7. Spoon filling over the cookie dough in skillet.
8. Crumble remaining cookie dough over the filling.
9. Bake at 350 for about 35 minutes.*

*Our RV oven is a honey badger and does what it wants and the temperature isn’t always consistent. Time maybe need to be slightly adjusted ;)

Skillet can be eaten warm or chilled. Let skillet cool before cutting. Store in an airtight container in the fridge.

15 CARBS FOR THE ENTIRE SKILLET

Serves 6
2.5 carbs per serving

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ELDERBERRY MOCK KOMBUCHA

This low carb mock “kombucha” is a great substitute for traditional kombucha with significantly less sugar, tons of health benefits, and tastes so similar you might not recognize the difference.

Apple Cider Vinegar Benefits:
-promotes good gut bacteria
-detoxes the body
-aids in weight loss
-helps digestion

It is best to  drink ACV in the morning about 30 minutes before you eat breakfast and your digestive system will thank you.

INGREDIENTS:

+ Juice of one lemon
+ 2 Tbs apple cider vinegar
+ 1/2 tsp elderberry syrup (I use the brand Gaia)
+ 1 can of lemon LaCroix*
+ Ice

*LaCroix flavors are interchangeable or even just plain club soda will work too.

DIRECTIONS:

In a glass, add all ingredients and top with ice.

5 CARBS TOTAL

BLUEBERRY LEMON MOCK KOMBUCHA

This low carb mock “kombucha” is a great substitute for traditional kombucha with significantly less sugar, tons of health benefits, and tastes so similar you might not recognize the difference.

Apple Cider Vinegar Benefits:
-promotes good gut bacteria
-detoxes the body
-aids in weight loss
-helps digestion

It is best to  drink ACV in the morning about 30 minutes before you eat breakfast and your digestive system will thank you.


INGREDIENTS:

+ Juice of one lemon
+ 2 Tbs apple cider vinegar
+ 10 blueberries
+ Sweetener of choice (I use liquid stevia)
+ 1 can of lemon LaCroix*
+ Ice

*LaCroix flavors are interchangeable or even just plain club soda will work too.

DIRECTIONS:

In a glass, add lemon juice, apple cider vinegar, and blueberries. Muddle blueberries in lemon juice and then add remaining ingredients.

5 CARBS TOTAL

LOW CARB LEMON RICOTTA PANCAKES + BLUEBERRY COMPOTE

If you’re a breakfast lover like my self and are eating a low carb diet, we have the most amazing pancake recipe for you! I used to make lemon ricotta pancakes all the time before I was diagnosed with Type 1 Diabetes, but since my diagnosis, I haven’t had them because the blood sugar spikes, stomach pain, and all the other side effects weren’t worth it.

We discovered the most amazing low carb pancake mix, and let me tell you, with kids, the convenience of a mix that’s ready to go is worth every penny! Hint: If you get on KNOW Foods email list, they have BOGO sales on different products every week! I hit up Black Friday and Cyber Monday so hard that I still have TONS of product left. A bag of pancake mix will last us 2-4 breakfasts depending on how many pancakes I’m making. That’s anywhere from $2.50-$5 per meal (not per person, PER MEAL)…and half that price if you get the mix on sale like I did. Far cheaper than going out and having someone make me these delightful slices of heaven. But who am I kidding? I can’t go to a restaurant and get fluffy low carb panckaes anywhere in San Diego. I’ll do the extra work of making them myself for tight blood sugar control. (check out Zola’s Dexcom photo below after eating the pancakes – I’m not on a Dex at the moment or I’d share mine too). These are probably the best pancakes I’ve ever made and NO SPIKES IN BLOOD SUGAR for Zola or myself.

The pancake mix is sweetened using allulose, which is not recognized by the body as a carb, so it has no effect on blood sugar.

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LOW CARB LEMON RICOTTA PANCAKES w/ BLUEBERRY COMPOTE

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PANCAKE INGREDIENTS:
-2 cups KNOW Foods Pancake Mix
-3/4 cup milk or water
-1/3 cup ricotta cheese
-juice from 1/2 lemon
-1 Tbs NOW Foods Organic Erythritol,1-Pound

*22 carbs total (if using water – carbs will vary if using milk)
yields 10 pancakes
2.2 carbs per pancake

BLUEBERRY COMPOTE INGREDIENTS:
1.5 cups blueberries
Juice from 1/2 lemon
2 Tbs water
4 Tbs of NOW Foods Organic Erythritol,1-Pound

*28 carbs total
yields 4 servings
7 carbs per serving of compote

PANCAKE DIRECTIONS:
1. In a medium bowl, mix together KNOW Foods Pancake Mix, milk, ricotta cheese, lemon juice, and erythritol.
2. Melt butter or use coconut oil spray to grease a pan on medium high heat.
3. Using a 1/3 cup measuring up, spoon batter into a pan. Cook till golden brown, flip and cook till finished.

BLUEBERRY COMPOTE DIRECTIONS:
1. Place blueberries, lemon juice, water, and erythritol in a medium saucepan. Heat on medium and cook for 2-3 minutes till the sugar dissolves and the berries soften. Spoon over the top of pancakes.

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ENJOY!

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