Dulce De Leche – Low Carb

Ingredients 1 recipe Low Carb Sweetened Condensed Milk 2 tsp molasses (optional but helps browning) Pinch kosher salt Instructions Preheat oven to 425F. Pour Low Carb Sweetened Condensed Milk into a glass or ceramic baking dish. Stir in molasses and sprinkle with kosher salt. Cover tightly with foil. Place baking dish in a larger casserole or roasting pan and fill with water to 3/4 of the way up sides of baking dish. Bake 1½ to 2 hours, checking on it every 30 minutes or until condensed milk has taken on a caramel colour and a rich, caramel flavour. Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in fridge. .> Notes Serves 8. Each serving has 3.3 go of carbs.
Low Carb Sweetened Condensed Milk Yield: 1 cup (8 servings) Serving Size: 2 tbsp Ingredients 1 cup heavy cream (do not use all cream, it will get to thick and clumpy!) 1 cup whole milk 1/2 cup Swerve Sweetener or granulated erythritol 1 tbsp butter 1/8 tsp xanthan gum 1/4 tsp vanilla extract 15 drops stevia extract Instructions In a medium heavy saucepan, combine cream, milk and erythritol over medium heat. Bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, stirring frequently, until mixture is reduce by half. (No matter how often you stir, thick bits of milk will form on the sides. Leave it there, and try not to disturb it when stirring, or you will get chunky bits in your condensed milk). Add butter and let melt, then briskly whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and stevia extracts. Notes Serves 8. Each serving has 2 g carbs.

Meringues (Low Carb and Gluten-Free) Yield: 20 Ingredients 4 egg whites, room temperature 6 tbsp powdered splenda sweetener 1/2 tsp vanilla extract 1/4 tsp cream of tartar 1/8 tsp salt Instructions Preheat oven to 250F and line two baking sheets with parchment paper. Arrange oven racks on second lowest and second highest positions. In clean glass or metal bowl, combine egg whites, sweetner, vanilla, cream of tartar and salt. Beat on medium high until medium stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff. Spoon or pipe mixture into 20 to 24 large meringues. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown. Turn off oven and let meringues it inside for 2 hours or longer. Remove and carefully peel off parchment.

Biscotti

Ingredients: 1/2 cup vegetable oil 1 cup splenda 3 1/4 cups almond meal flour 3 eggs 1 tablespoon baking powder 1 tablespoon almond extract, or vanilla extract Directions: 1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. 2. In a medium bowl, beat together the oil, eggs, splenda and extract flavoring until well blended. Combine almond flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. 3. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Cranberry Pistachio Biscotti - Low carb

Ingredients: 1/4 cup light olive oil 3/4 cup splenda 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cups almond meal flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups pistachio nuts Directions: 1. Preheat the oven to 300 degrees F (150 degrees C). 2. In a large bowl, mix together oil and splenda until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine almond meal flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. 3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. 4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). 5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Low carb cheese cake

Ingredients:
Filling: 4 (8 ounce) packages cream cheese 1 1/2 cups Splenda 3/4 cup Almond milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup Flex seed meal
 Crust: 1/2 cup flex seed meal, 2 tablespoons butter, melted

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix 1/2 cup flex seed meal with melted butter. Press onto bottom of springform pan.
3. In a large bowl,mix cream cheese with splender until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flex seed meal until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Spicy Dill Refrigerator Pickles

Spicy Dill Refrigerator Pickles
1 1/2 to 2 lbs pickling cucumbers (5-6 medium cukes)
1 jalapeno pepper, quartered
2 cloves garlic, quartered
2 tbsp chopped fresh dill
1 1/2 tsp whole black peppercorns
1 1/2 tsp ground coriander
1 1/2 cups white vinegar
3/4 cup apple cider vinegar
3/4 cup water
1/4 cup kosher salt
Wash cucumbers and slice lengthwise into 1/4 inch slices. Arrange cucumbers in 1 quart jar and 1 pint jar (or 3 pint jars). Divide jalapeno, garlic, dill, peppercorns and coriander between jars.
In a medium saucepan, bring vinegars, water and salt to a boil, stirring to dissolve most of the salt. Divide brine among jars, almost to the top (no worry about leaving headspace here, these are refrigerator pickes. Fill ‘er up!). Screw on jar lids.
Leave jars on kitchen counter for at least 3 days. After that, refrigerate. They can be eaten after the three day mark but the flavour will continue to develop so you can certainly leave them longer in the fridge before eating.
They will last several months in the fridge. My Green Tomato Pickles were good from last October up until I finished them this past May!

Turkey Taco Endive shell - Low Carb

Turkey Taco Endive Shell
1 tbsp olive oil
1/2 medium onion, minced
1/2 tsp salt
1 1/4 lb ground turkey
1 package taco seasoning (I use Trader Joe’s brand, just spices, no preservatives or MSG)
2 cups cooked black beans (optional, I included them just for my husband and kids)
2 heads California Endive
1 cup grated cheddar cheese
2 medium tomatoes, chopped
1 avocado, chopped
 In a large, 12 -inch skillet, heat oil over medium heat until hot but not smoking. Add onion and salt and cook until soft and translucent, about 4 to 5 minutes.
Stir in the ground turkey and taco seasoning and cook until turkey is no longer pink, about 5 minutes. Break up any clumps with the back of a wooden spoon.  Stir in black beans, if using.  Cover and keep warm.
Trim the base of the endive and remove outer leaves (there is no need to wash the endive, as it is grown and harvested in sanitary conditions). Pull inner leaves apart and arrange on serving platter.
Fill each endive leaf with turkey taco mixture.  Sprinkle with grated cheese, tomatoes and avocado and serve.