Tag: low carb

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Cheddar Crackers (GF,Keto,Low Carb)

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My daughter loves Gold Fish Crackers, so I thought I would try and recreate some of that flavor in a   gluten-free, keto friendly version of THAT cracker. While I was making them my daughter said the house smells like macaroni and cheese! I have to admit this was a bit experimental, but they did come out rather tasty.  Now, they are not super crunchy like regular crackers, they have more of a  puff pastry texture, but are very cheddar…y? (I’m sure that’s not a proper word)

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I rolled my dough thin so I could get more of a crunch out of them after baking.  I also added some shredded parmesan on top before baking to give them more of a salty cheese flavor.  To some I sprinkled sea salt on top and then parmesan, that is your choice if you want to follow OR simply use salt/parmesan.

KETO CHEDDAR CRACKERS

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1 from 1 vote

Keto Cheddar Crackers

Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Snack
Keyword: gluten free crackers, keto cheddar crackers, low carb crackers
Servings: 6 dozen
Calories: 280kcal
Author: WhollyCupcake

Ingredients

  • 8 ounces shredded mozzarella cheese
  • 1 ounce cream cheese
  • 8 ounces shredded extra sharp cheddar
  • 3 ounces shredded parmesan and more for sprinkling
  • 1 egg lightly beaten
  • 1 cup almond flour
  • 1 tsp sea salt
  • 1 tsp baking powder

Instructions

  • Preheat oven to 400F and line two large baking sheets with parchment paper
  • In a microwave proof bowl, add the mozzarella, cream cheese and heat until melted but not bubbly, about 2 minutes, then gently stir
  • To the mozzarella mixture add the cheddar, parmesan, egg, almond flour, salt, and baking powder
  • Mix with your hand until a cohesive dough forms 
  • Roll the dough thinly between two sheets of parchment paper. Cut the dough  into squares (about an inch)
  • Place squares on lined baking sheet and shred parmesan over them (optional)
  • Place in over and bake approx 7-8 minutes of until golden brown. Repeat with remaining dough
  • Cool crackers on cooling rack. Store at room temp in open container
    ENJOY!!!

Nutrition

Serving: 10crackers | Calories: 280kcal | Carbohydrates: 1g | Protein: 19g | Fat: 23g

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Don’t they look delicious? Store them in an open container so they don’t get soft.

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Let me know if you’ve made/altered this recipe and how it worked out for you, and if you love it don’t forget to rate it at the bottom of this post❤️❤️❤️

 
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Grilled Shrimp Louie Salad with Smoky Thousand Island Dressing(GF, Low-Carb,Keto)

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A fresh take on the original Crab Louie salad. I made this with grilled shrimp and fennel bulbs, and drizzled with a smoky thousand island dressing.  I had this salad on a recent trip we took to Napa, and wanted to recreate it at home because it was so delicious and light compared to the Crab Louie. I changed up the dressing and made it low carb and slightly smoky compared to the typical thousand island dressing which I find heavy and overly sweet.

Create

Perfect for summer, this salad is just as delicious the next day. Place  the components in separate containers and just assemble it all together when you’re ready to eat.

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Grilled Shrimp Louie with Smoky Thousand Island Dressing

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Servings: 4 people
Author: WhollyCupcake

Ingredients

Smoky Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/3 cup sugar-free ketchup I used Heinz
  • 1/2 cup creme fraiche
  • 2 tbsp fresh lemon juice
  • 1/2 tsp erythritol or sugar free sweetener of your choice
  • 1 tsp good quality mustard I used garlic aioli mustard from Trader Joes
  • 2 tsp smoked paprika
  • 1 tsp liquid smoke
  • salt and pepper to taste

Grilled Shrimp

  • 20 large shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

Salad

  • 4 cups mixed spring greens
  • 12 cherry tomatoes halved
  • 4 large eggs medium boiled(place eggs in boiling water and leave for 6 minutes, leave under cold running water to cool approx 3-5 mins.)

Grilled Fennel Bulb

  • 1 fennel bulb cleaned and quartered
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Instructions

  • Heat grill to high.

Dressing

  • Combine the mayo, ketchup, creme fraiche, lemon juice, erythritol, mustard, smoked paprika, salt and pepper, and liquid smoke in a small bowl and whisk until well combined. Chill in fridge until rest of salad is assembled, then you can adjust the seasoning if needed.

Grilled Shrimp

  • Place shrimp in a bowl and drizzle with the olive oil. Top with the minced garlic, salt and pepper, smoked paprika and garlic powder. Toss gently to combine.

Grilled Fennel Bulb

  • Wash bulb and cut green leafy top off it. Quarter the bulb and drizzle with olive oil, sprinkle with salt and pepper.

Assembling the Salad

  • Turn heat on grill to medium, grill the fennel bulb away from direct heat 10-15 mins until tender,turning them over halfway through. Remove to a pan. Grill shrimp 5-7 mins, turning them over halfway through. Remove to a pan.
    Divide mixed greens to 4 plates, top each plate of greens with 5 grilled shrimp, 1 quarter fennel bulb, 1 boiled egg halved, few tomato halves and drizzle with the dressing.
    Enjoy!

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Fennel & Olive Salad

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Yes, another fennel salad, because I like it that much! This one is super simple, very tasty, GF and low-carb.  It’s delicious the next day, I had some with cold salmon that I had leftover and it was very filling. The hint of saltiness from the olives goes great with the crunch and slight sweetness from the fennel bulb. Let me know how you like this one ❤❤❤

fennel&olive

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Fennel & Olive Salad

Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Servings: 8 servings
Author: WhollyCupcake

Ingredients

  • 2 bulbs fennel medium sized
  • 1/2 cup pitted kalamata olives
  • 1/2 lemon juice only
  • 4 tbsp extra virgin olive oil
  • 1/4 cup fresh dill chopped
  • salt and pepper to taste

Instructions

  • Finley slice or shave the fennel bulbs and place in a medium bowl
  • Add to the bowl the rest of the ingredients except olives and dill
  • Toss the salad until fennel is mixed in well with the oil, lemon juice, salt and pepper. 
  • Add the olives and fresh dill and give it one more toss, adjust seasoning as needed.
  • Enjoy!!!

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Low Carb Bagels(GF)

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I’ve been doing Keto for about 3 weeks now( hey, everyone is doing it, why not me?😉) and had made this delicious eggplant dip/spread (get recipe here) but wanted something to put it on besides vegetables, and decided to give this keto bagel recipe a try.  This uses the Fathead Dough recipe which I’ve made before but turned into cinnamon rolls. I have to say they are pretty satisfactory for being low carb.  My daughter loved them with cream cheese. You can also make them into a disc shape if you prefer to use as a bun for sandwich/burger, the only difference is instead of rolling the pieces and closing them at the end (like a ring) you would roll each piece into a ball and slightly flatten, then bake. I found that working with the dough quick will prevent the “rings” from ripping when the dough has cooled too much. You can also toast these the next day to reheat, or you can pop them in the oven at 400F for few minutes.keto bagelsIMG_3233

I sprinkled parmesan on some of the bagels, and smoked sea salt flakes on others.

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Low-Carb Bagels

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Servings: 12 bagels
Author: WhollyCupcake

Ingredients

  • 16 oz shredded mozzarella cheese
  • 4 oz cream cheese full fat
  • 2 eggs large
  • 3 1/2 cups almond flour
  • 2 tbsp baking powder

Instructions

  • Preheat oven to 400F and line a baking sheet with parchment paper
  • Place the mozzarella and cream cheese in a microwave safe bowl and heat for 3 minutes in 1 minute increments  until melted but not bubbling.
  • Transfer mixture to a large bowl and add the eggs, almond flour, and baking powder.
  • Gently knead until a dough forms(it will be sticky)
  • Let cool for about 5 minutes
  • Roll the dough into a ball and cut into 4 equal pieces. Cut each piece into 3 equal pieces(now you have 12 equal pieces)
  • Oil your hands and roll each piece into a small rope and pinch ends together to form a ring. Continue with the rest of the pieces of dough
  • If you choose to put toppings on your bagels, brush each bagel with egg wash (an egg thats been whisked) and sprinkle your favorite toppings on top. I used parmesan cheese and smoked sea salt flakes(not on the same bagels)
  • Pop in the oven and bake 12-14 minutes until golden brown
  • Enjoy!!!

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Keto Blueberry Lemon Muffins

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Moist and full of flavor with only 2g of net carbs, these blueberry muffins are what you need when the craving hits, or you just need a quick breakfast.

lemon blueberry muffins

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4 from 7 votes

Keto Blueberry Lemon Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: WhollyCupcake

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup Xylitol
  • 1 1/2 tsp baking powder
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk
  • 3 eggs large
  • 1/2 tsp vanilla extract
  • 1 cup blueberries
  • zest from 1 lemon

Instructions

  • Preheat oven to 350F and line a 12 muffin pan
  • In a large bowl whisk the almond flour, xylitol, and baking powder
  • Add the melted buttermilk,vanilla extract, eggs, and lemon zest and continue whisking until well incorporated and smooth.
  • Fold the blueberries into the batter
  • Pour batter into the lined muffin pans filling them 3/4 full
  • Bake for 20-25 minutes
  • Cool on a cooling rack and 
    Enjoy!!!

Notes

Recipe adapted from http://www.wholesomeyum.com

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