Single Serving Chocolate Cake, Gluten & Refined Sugar Free ~ adapted from leelalicious

2 T coconut oil
2 T coconut flour
2 T cocoa powder
1 t honey
1/2 t baking powder
1/2 t vanilla
1 egg
Splash of milk

Place all ingredients in a ramekin and stir with a fork until completely smoothe and looks like cake batter. Microwave on high power 2 minutes. Remove from microwave and let stand 2 minutes prior to serving. Top with unsweetened whipped cream and chocolate shavings, if desired.

Total carbs: 9g

Low Carb Snickerdoodles ~ adapted from Ancestral Nutrition

2 c almond flour

1/4 rounded teaspoon baking soda

1 t cinnamon, plus extra for topping
Pinch of kosher salt, optional

2 T butter, melted

1 egg

3 T honey, more or less to taste

1 T vanilla

Preheat oven to 350. Line a baking sheet with parchment or silpat.

Combine dry ingredients in medium bowl. Add wet ingredients and mix well. Using cookie scoop, place batter on baking sheet. Wet hands slightly and press cookies down to flatten (cookies will not spread while baking). Sprinkle extra cinnamon on top.

Bake 13-15 minutes or until beginning to brown. Allow to cool 5 minutes minimum before moving to a wire rack to cool completely. Store loosely covered at room temperature. Depending on the size of your cookie scoop, yield is approximately 15 cookies with 3.2 carbs each.

Low Carb Dinner Roll ~ adapted from Hey Keto Mama

1 c mozzarella cheese, shredded
1/4 c cream cheese
1 c almond flour
1/4 c ground flax seed
1 egg
1/2 t baking soda

Preheat oven to 400. Line a baking sheet with parchment or silpat.

In medium bowl, microwave cheeses 1 minute, stirring halfway through. Add egg and stir vigorously until egg is completely incorporated (1-2 minutes). Add almond flour, flax, and baking soda. Mix well, dough will be sticky.

Divide dough into 6 balls, place on baking sheet and flatten tops slightly. Bake 10-12 minutes until golden. Cool 5 minutes minimum before serving. Store tightly covered in refrigerator. Yield 6 rolls.

Total carbs: 5g

Low Carb Chicken Pot Pie ~ adapted from Kasey Trenum

Chicken filling
2 c cooked chicken breast, diced
2 c French green beans, blanched
2 T butter
2 cloves garlic, minced
1 10.5 oz can cream of chicken soup
3/4 c heavy cream
1 t poultry seasoning
1/2 t rosemary
1/4 t thyme
fresh ground black pepper, to taste

Pie topping
4 T butter, melted and cooled
2 T sour cream

4 eggs

1/4 t baking powder

1/4 c coconut flour

2 c shredded cheddar cheese

Preheat oven to 400.  

For chicken filling:

In large skillet or dutch oven, melt 2 T butter. Add garlic and sauté until golden brown. Add chicken soup, cream, and seasonings. Stir until well mixed, add cooked chicken and green beans and cook until heated through.

For pie topping:

In medium bowl, whisk together melted butter, sour cream, and eggs until liquified. Fold in coconut flour, baking powder, and cheese. Drop by spoonfuls onto chicken filling. Do not spread topping across filling.

Place in preheated oven and bake 18-20 minutes or until pie is set on top. Remove from oven and let stand 5-10 minutes prior to serving.

Tip: using leftover rotisserie chicken works well in this recipe and saves time on weeknights.

Low Carb Chocolate Cream Cheese Brownies ~ adapted from Yummy Inspiriations

3.5 oz high quality dark chocolate, 90% cacao minimum
3.5 oz butter
2 eggs
2 T honey
1 t vanilla
1/4 c coconut flour
1/4 c cream cheese

Preheat oven to 350. Grease 8x8 pan, set aside.

Melt butter and chocolate over low heat until completely smooth. Take care not to scorch chocolate, remove from heat as soon as completely melted and allow to cool slightly.

In medium bowl, beat eggs, honey, and vanilla until honey is fully incorporated into eggs. Slowly add cooled chocolate mixture, whisking constantly. Gradually add coconut flour, one tablespoon at a time,  until thoroughly incorporated.

Pour half batter into prepared pan. Dot with small pieces of cream cheese and top with remaining batter, covering cream cheese completely. Bake 15-18 minutes. Do not over bake or brownies will be dry. Cool a minimum of 15 minutes prior to cutting. Store loosely covered at room temperature up to 3 days.

Low Carb Hot Chocolate with Honey Vanilla Whipped Cream

Hot Chocolate
4 oz. high quality dark chocolate, 80% minimum. Recommended: Ghiradelli 86% cacao
8 oz. whole milk

Finely chop chocolate. Place in small saucepan with milk. Heat over medium low heat until chocolate is melted and milk is hot. Do not allow to boil.

Pour in mug and top with honey vanilla whipped cream. Yields one serving.

Honey Vanilla Whipped Cream
1/2 c heavy cream
1 t vanilla
1 t pure honey

Whip ingredients until soft peaks form. Keep covered in refrigerator up to 3 days. Rewhip if cream begins to separate after refrigeration.

Pecan Porridge ~ adapted from Deliciously Diabetic

1/2 c pecans

1/4 c whole milk

1 egg

heavy cream, for serving

2 T coarsely chopped pecans, for garnish

Pulse pecans in food processor until finely ground (some texture is ok). Place pecans, milk, and egg in a small saucepan. Cook on medium heat, stirring frequently until thickened. Serve hot with cream and extra pecans. Yield 2 servings.

Grain Free Granola

1 c pecans
1 c walnuts
1 c cashews
1/2 c slivered almonds
1 c unsweetened flake coconut
3 T coconut oil, melted
3 T maple syrup, more to taste
1 t vanilla
1 t sea salt

Preheat oven to 350. Line baking sheet with silicone baking mat or parchment paper. Set aside.

Coarsely chop pecans, walnuts, and cashews. In large bowl, toss all ingredients until well combined and coated with oil and syrup. Spread evenly on baking sheet and bake 20 minutes, stirring halfway through. Cool completely, store in an airtight container at room temperature up to 2 weeks. Yield 4 cups granola.

Low Carb Carrot Cake with Cream Cheese Frosting ~ adapted from Cut the Carbs

Carrot Cake
3 eggs
1 1/2 stick butter,  melted
2 T honey
2 t vanilla
3 c carrots, grated
1/2 c walnuts, chopped
1/2 c unsweetened flake coconut
1 1/2 c blanched almond flour
2 t baking powder
1 t allspice
1/2 t cinnamon, more to taste
1/2 t ginger powder

Cream Cheese Frosting
8 oz cream cheese, softened
4 T butter, softened
1 T honey, more to taste

Preheat oven to 350. Grease heavily one 8 inch cake pan, line bottom with wax paper and grease with butter. Set aside.

In large bowl, beat eggs, melted butter, honey, and vanilla with a wooden spoon until combined. Add carrots, walnuts, and coconut. Mix thoroughly. Add almond flour, spices, and baking powder and fold until combined.

Pour into prepared cake pan and bake 45 to 50 minutes or unitl a toothpick comes out clean. Cool in pan 15 minutes then transfer to rack to cool completely before adding cream cheese frosting.

In medium bowl, beat softened cream cheese, butter, and honey until very smooth. Frost top of cake generously with cream cheese frosting. Store cake tightly covered in refrigerator up to 5 days.

Approximate nutrition facts:
Serving size: 1/10
Calories: 320
Carbohydrates: 5.5g
Protein: 5.4g