LCHF Grilled Cheese Sandwich

I love comfort food.  Who doesn't?  That's why it has the name comfort food.  Well, grilled cheese is a major comfort to me, as it reminds me of childhood.  Yesterday I posted the Minute Bread recipe, and today I'm going to show you one of my favorite things to do with it!  I know many people will question why I used cheddar cheese in lieu of American here.  The answer is simple, really.  American cheese generally has more carbs per serving.  But if you just can't live without your American cheese on a grilled cheese sandwich, then do what you gotta do!  ;)

Ingredients:

• 2 tablespoons butter, divided
• 1 egg
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder 
• 3 slices Sargento Ultra Thin Mild Cheddar cheese

Directions:

1. Spray a microwaveable container or ramekin with nonstick spray (I used these square containers).
2. In a small microwaveable bowl, heat 1 tablespoon of the butter in microwave until melted.
3. To melted butter, add egg, coconut flour, and baking powder; whisk together.
4. Spread your batter evenly into your sprayed container or ramekin.
   
5. Microwave for about 90 seconds, or until done (will no longer be soft in center).
6. Flip onto a paper towel to cool.
   
7. Carefully slice in half horizontally, making 2 thin slices of "bread."
   
8. Cut the 3 slices of cheese to fit the bread.  (I like to use my excess cheese to make small cheese crackers.)
   
9.  Assemble your sandwich and fry in a nonstick skillet in remaining 1 tablespoon of butter.
   
   
   
   

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

LCHF Minute Bread

How can you live without bread?  It's a question that every single low-carber has heard over and over again.  That's where the famous minute bread comes in.  It allows you to give in to your body's bread craving, without suffering the aftermath of the stall (or worse, the gain!).  It's a recipe that has been around for quite some time, so I can't take credit for it.  I'm not honestly sure where it originated or how, but it's quite a well-known recipe.  I'm posting it here for those who have not heard of it.  This recipe calls for coconut flour, but you could replace that with almond flour, ground flax seed, or even ground Chia seeds if that's your preference.  Just be sure to adjust your nutritional information accordingly if you change up the ingredients.   ;)

Ingredients:

• 1 tablespoon butter
• 1 egg
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder

Directions:

1. Spray a microwaveable container or ramekin with nonstick spray (I used these square containers).
2. In a small microwaveable bowl, heat butter in microwave until melted.
3. To melted butter, add egg, coconut flour, and baking powder; whisk together.
4. Spread your batter evenly into your sprayed container or ramekin.
   
5. Microwave for about 90 seconds, or until done (will no longer be soft in center).
6. Flip onto a paper towel to cool.
   
7. Carefully slice in half horizontally, making 2 thin slices of "bread."
   

Yields: 1 serving

*Nutritional Information (2 slices):

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

LCHF Strawberry Ice Cream Bites

Valentine's Day is almost here!  I can't lie, I get crazy excited about Valentine's Day!  I decorate the entire house, and by the time I'm done, it almost looks like Christmas again!  I love trying out new recipes for the holiday, and this one makes me weak in the knees!  These little ice cream bites are reminiscent of "Dibs," and they will CRUSH any sweet-tooth cravings that you have!  They feature a new product that I recently found, called "Johnny Moo Milk Flavoring Drops."  The drops are both calorie and sugar free, and they come in a few different flavors.  Now, I am going to warn you that this can be a time-consuming recipe, but if you work in batches, it's not so bad.  I promise you - these things really are worth the wait!  It should also be noted that you do not have to dip these ice cream bites in chocolate.  I leave half undipped, and they're perfect for scooping about 10 into a small bowl and eating just like ice cream!  If you only dip half of these, only use 4 ounces of chocolate and 1 tablespoon of coconut oil.  <3

Ingredients:

• 1 cup heavy whipping cream
• 1 teaspoon Johnny Moo Milk Flavoring Drops
• 8 ounces sugar-free chocolate chips
• 2 tablespoons coconut oil

    
Directions:

1. Mix the heavy whipping cream with the milk flavoring drops with an electric beater (or hand mixer) until the mixture stiffens up like a firm whipped cream.
   
2. Line an 8x8 pan with wax paper and spread whipped cream mixture in.
   
3. Carefully fold up the sides of the wax paper, to cover the whipped cream mixture.
   
4. Place in freezer overnight.
5. Remove from freezer and pull wax paper (with cream inside) out of pan.  If the paper is stuck, place the bottom of the pan into hot water for a few seconds to loosen.
6. Cut cream into 64 squares (8x8) and place back in freezer until ready to dip.
   
7. Mix the chocolate chips with the coconut oil and microwave in 20 second intervals, stirring in between, until melted and smooth.
8. Let chocolate mixture cool a bit (you don't want it to melt the ice cream).  Once cooled, start dipping your squares into the chocolate, and placing on a foil-lined cookie sheet.  This is where I like to work in batches, dipping about 12-ish squares at a time, leaving the rest in the freezer.
9. Freeze your ice cream bites until chocolate has firmed, and enjoy straight from the freezer!

NOTE:  If necessary, you may have to reheat your chocolate because the ice cream will thicken it from the cold.

Yields: 64 bites (4 bites per serving)

*Nutritional Information (4 bites dipped in chocolate):

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Low-Carb, Low-Calorie Pumpkin Spice Latte

I am a sucker for McDonald's pumpkin spice latte!  Everyone knows that most coffee drinks (particularly from fast food establishments) are LOADED with calories and sugar!  Around the holidays I'm always a little more lenient with my calories and carbs; but once the New Year starts, I try to get right back on track.  Well, lately I've been craving one of those delicious coffees, so I figured it was high time to try to make a low-carb version so I could enjoy it guilt-free.  This is the result, and might I say that it was quite yummy!!!

Ingredients:

• 6 ounces hot coffee
• 1 cup unsweetened, vanilla almond milk
• 2 tablespoons canned pumpkin
• 1-2 tablespoons sugar-free maple syrup
• 3 packets Truvia sweetener
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon vanilla extract 

Directions:

1.  Combine all ingredients in a small saucepan and whisk over medium heat until thoroughly warmed.

2.  If desired, top with sugar-free whipped cream and a sprinkle of pumpkin pie spice.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

LCHF Vanilla Cashew Milk

I use almond milk in all my smoothies and most of my cold coffees.  I have been buying almond milk (in bulk) from Costco for well over a year now!  It's the cheapest place to get it (at least it is in our area).  This week, I was really wanting a smoothie, but noticed that I was out of almond milk!  *Gasps*  Since almond milk is the only thing I currently need from Costco, it's not really worth the trip for me until I can build up my shopping list a little bit.  I thought about making some myself, but I didn't have any almonds either.  I was digging through my pantry, about to bite the bullet and make some milk from the dry milk in the cupboard (Meh!), when I stumbled upon a container of cashews.  They had been sitting uneaten near the back of the pantry for about 3 months, because they were the "unsalted" variety which the kid and the hubby don't really care for.  They were cheap though (from Aldi), so I couldn't bring myself to toss them, convincing myself that I could find a use for them eventually.  I had planned on roasting (and salting) them for the fam, but I decided instead to make cashew milk with some of them so I could get my smoothie fix! ;)  Oh. My. Goodness!  I'm SO glad I did!  I like this homemade cashew milk better than the almond milk I usually buy, and I can't wait to try it in all my favorite (former) almond milk-containing recipes!  If you only try ONE of my recipes for the rest of your life - make it THIS one!

Ingredients:

• 1 cup unsalted cashews (raw or roasted)
• 4 & 1/2 cups filtered or spring water
• 4 packets Truvia sweetener
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Place cashews in a medium bowl and cover with water.  Let sit for 2 hours.
2. Drain cashews and rinse under running water.
3. Place cashews into a blender.  Add the filtered water, Truvia, vanilla, and salt.
4. Blend 1-2 minutes on high speed (I used the "Liquefy" setting on my Oster blender.)
5. Strain cashew milk through a cheesecloth or one of these awesome nut milk bags.

Yields: about 5 cups

*Nutritional Information (per cup):

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb Peanut Butter Freezer Cookies

This recipe was originally intended to be a low-carb peanut butter cookie dough.  I was quickly chilling the dough in the freezer, and completely forgot about it!  When I took it out, I broke off a piece, and I realized that even though this dough was totally frozen, it was still totally delicious!  So, I made another batch of the dough, shaped it like little cookies, and enjoyed the fruits of my labor.  It has Splenda (which the hubby isn't a fan of) so if he likes it, I know I did something right!  This could also be eaten in "raw" form if you just like the dough! 

Ingredients:

• 1/4 cup natural, no-sugar-added, peanut butter (I use Kirkland brand from Costco)
• 2 tablespoons butter, softened to room temperature
• 1/2 cup Splenda granulated
• 2 tablespoons heavy whipping cream
• 1 tablespoon coconut flour

Directions:

1. Combine the peanut butter and the butter until smooth.
2. Add the Splenda, cream, and flour; mix until smooth.
3. Place the "dough" onto a foil-lined cookie sheet in tablespoon-sized heaps.
   
4. Chill in refrigerator for about 5-10 minutes.
5. Remove from fridge and use a fork to make the classic criss-cross marks.
   
6. Freeze until firm, at least 2 hours.

Yields: 8 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb Copycat Cheddar Bay Biscuits

Our entire family loves Red Lobster - especially those utterly sinful biscuits!  But no one loves the Cheddar Bay biscuits quite like my 5-year-old.  She refuses to eat anything else when we go, filling up completely on those buttery little devils.  We often get them to go as well (the hubby loves them, too!).  Everyone knows that these biscuits are very high in carbs, and having PCOS, I can't really have them as often as some of the others in our house.  *Sighs*  Such is life.  After our last trip to Red Lobster, watching everyone devour the biscuits, stewing in my jealousy, I decreed that I would find a way to make 1,000 biscuits - all low-carb, of course - and share them with absolutely no one.  Obviously, it was an empty threat.  It did give me the motivation to try to make a low-carb version, though.  These are so good that my 5-year-old actually thought I drove to Red Lobster, bought some biscuits, and brought them home.  Mission accomplished.   ;) 



Ingredients:

• 2 cups Carbquik baking mix
• 4 tablespoons butter, cold
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder (divided)
• 1 pinch salt
• 1/2 cup heavy whipping cream
• 2 tablespoons butter, melted
• 1/2 teaspoon dried parsley

Directions:

1. Preheat oven to 450 degrees.
2. With a pastry cutter (or a fork), cut the cold butter into the Carbquik mix until the mixture resembles coarse meal.
3. Add the cheese, 1/4 teaspoon of the garlic powder, and salt; blend well.
4. Pour heavy cream into the dry mix; mix just until dough forms, being careful not to overwork the dough.
5. Drop 10 dough balls onto a greased cookie sheet (or onto a sheet lined with non-stick aluminum foil).
6. Bake for 8-10 minutes, or until biscuits are golden.
7. Mix the melted butter, remaining 1/4 teaspoon garlic powder, and parsley; brush on biscuit tops while warm.
   

Yields: 10 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.