(1G NET CARB!) GLUTEN FREE & KETO CHURRO DONUTS

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INGREDIENTS

FOR THE KETO CHURRO DONUTS

• 64 g almond flour
• 28 g coconut flour
• 1 tablespoon psyllium husk ground
• 1 teaspoon xanthan gum
• 240 ml water
• 57 g grass-fed butter or coconut oil
• 2 tablespoons allulose erythritol or xylitol*
• 1/4 teaspoon kosher salt
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract
• 55 g mozzarella for extra crispness, see notes*

TO GARNISH

• grass-fed butter or coconut oil, melted
• 1/4-1/2 cup allulose or sweetener of choice, to taste
• 1-2 teaspoons ground cinnamon we use 2
• chocolate sauce optional

SPECIAL EQUIPMENT

• pastry bag
• star tip such as Ateco #824

INSTRUCTIONS

1. See recipe video for guidance!
2. Preheat oven to 350°F/180°C. Line a baking tray with parchment paper or a baking mat. 
3. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside. 
4. Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes. 
5. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. 
6. Add in one egg at a time, mixing until fully incorporated. The dough will be very stiff, but keep going until fully mixed in. Mix in vanilla extract. The final dough should still be stiff and form into a ball easily, but will also be very elastic. You can use a hand mixer here for a faster approach if you prefer. NOTE: If you want your churro donuts lightly crisp, feel free to mix in a touch of a neutral cheese (think mozzarella, see notes). 
7. Allow the dough to rest until it comes to room temperature (10-15 minutes) and spoon dough into a piping bag with a star tip (say #824 works great). Pipe out rounds onto the prepared baking tray, we made 12 out of a batch.
8. Bake for 15-20 minutes, until deep golden. Baking times will vary a lot here depending on your oven (convection etc), so check in at minute 10. Brush with melted butter right out of the oven and sprinkle with cinnamon 'sugar'. 
9. Store in an airtight container for 3 days, giving them a quick re-warm before serving again. 

Base Recipe adapted from this SITE

Lentil Soup with Lemon and Turmeric

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YOU WILL NEED

• 2 tablespoons olive oil
• 2 cups finely chopped onion (1 medium onion)
• 1 1/2 cups chopped carrot (2 large carrots)
• 2 teaspoons minced garlic (3 cloves)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground turmeric
• 2 cups (12 ounces) lentils, picked and rinsed
• 8 cups chicken or vegetable broth
• 2 heaping cups shredded kale or spinach
• 1 to 2 lemons
• 1/4 cup chopped fresh herbs like parsley or dill, optional
• Fine sea salt, to taste

DIRECTIONS

1. Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
3. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
4. Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

This article and recipe adapted from this site

Chocolate Fudge Caramel Brownies

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INGREDIENTS

• 18 ounce package fudge brownie mix , I used Duncan Hines
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sweetened condensed milk , divided
• 1 cup chocolate chips
• 11 ounces caramel bits , or wrapped caramels

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

This article and recipe adapted from this site

The Most Addicting Oreo Dirt Pie Recipe

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Ingredients

• 1 Box Chocolate Fudge Cake Mix use all ingredients from box as well

For the topping:

• 14.3 oz Oreos
• 12.8 oz Hot Fudge
• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk

For the dirt

• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk
• 1 Cool Whip
• Hot Fudge & Oreos optional toppings

Instructions

1. Combine cake mix according to the instructions on the box. Mix until well combined.
2. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow cooling for 10 minutes.
3. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
4. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
5. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
6. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
7. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
8. Once the pudding has set, mix in a container of Cool Whip until well blended.
9. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
10. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

This article and recipe adapted from this site

Peach Upside Down Mini Cakes

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Ingredients:

• 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
• 6 teaspoons light brown sugar
• 3 peaches
• 1 ½ cups (190gr) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130gr) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) buttermilk

Directions:

1. Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
8. Add half of the flour mixture into the batter, beat for 1 minute.
9. Stir in the buttermilk and beat for another minute.
10. Add the remaining flour mixture and beat just until combined.
11. Fold in the cubed peaches.
12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

This article and recipe adapted from this site

SPICY CHICKEN LAZONE PASTA

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Ingredients

Seasoning Mixture

• 1 tsp sea salt
• 2 tsp Creole seasoning (or Cajun seasoning)
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup all purpose flour

Chicken

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb chicken tenders

Sauce:

• 4 tbsp butter

Remaining seasoning mixture

• 2 cups heavy cream
• 1 tsp paprika

Pasta

• 8 oz. linguine
• 2 tbsp parsley chopped
• 1/2 cup Pasta water (reserve it)

Instructions

1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.

Pasta

1. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
2. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
3. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

This article and recipe adapted from this site

One Pot Keto Sasame Chicken and Brokoli

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Ingredients

• 1 pound boneless, skinless chicken breast, cubed
• 12 ounces broccoli florets
• ¼ cup coconut aminos, or soy sauce
• 1 tablespoon avocado oil (I use this brand)
• 1 teaspoon sesame oil
• 1 ½ teaspoon arrowroot powder
• 1 clove garlic, minced
• ½ teaspoon sesame seeds, plus extra for garnish
• Salt and pepper, to taste
• Red pepper flakes, for garnish
• Green onions, sliced, for garnish

 Directions

1. Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel.
2. Microwave for 2 minutes until the broccoli is just becoming tender.
3. In a small bowl, mix the coconut aminos and arrowroot powder and set aside
4. In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute.
5. Add the chicken to the skillet along with the salt and pepper, and sauté until cooked through, about 6 minutes.
6. Once the chicken is just about done, add the sesame seeds, sesame oil and broccoli to pan and sauté for an additional minute before pouring the coconut amino mixture over top.
7. Sauté for 1 to 2 more minutes until all ingredients are well incorporated.
8. Garnish with red pepper flakes, sesame seeds and green onions, before serving.

This article and recipe adapted from this site