Check these out - A FEAST for a King or Queen!
 

On a low carb diet?  Here are some more fun low-carb recipes to help make your diet more enjoyable. Again - note that low-carb does not mean low fat or low calorie!

   
Portabello Mushrooms with Brie

Ingredients:
2 large portabello mushrooms
1 Tbsp butter
1 Tbsp sherry
1 garlic clove
6 oz brie cheese
2 Tbsp pesto sauce
Lightly sauté mushrooms in butter, sherry and garlic over medium heat. Drain well on paper towels. Cut up brie into 12 pieces and place inside mushrooms. Add a 1/2 Tbsp of the pesto on top of each. Place under the broiler until cheese melts (usually less than 1 minute.) Serve immediately.

Makes 2 Servings. 4.1 carbs per serving.  
 

Crab Stuffed Mushrooms
Ingredients:
1 pound fresh mushrooms
7 to 8 ounces crabmeat (canned or fresh picked) NOT IMITATION!
4 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup no-sugar mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
Preheat the oven to 350°F.
In a medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake for 15 minutes. Remove from oven, and serve immediately.

Serves 6. Approx 5 carbs per serving.

Cheese Puffs

Ingredients:
1 small pkg. (3-4 oz.) cream cheese
1/4 lb. sharp cheddar cheese, grated or shredded
1/4 lb (1 stick) butter
2 egg whites (room temperature)
1/4 teaspoon cream of tartar
1 bag (full size – 3-4 oz.) plain pork rinds
Melt cream cheese, cheddar cheese and butter

Salmon Rolls

Ingredients:
1/4 lb lox
4 oz cream cheese
1 Tbsp. lemon juice
1 Tbsp. capers
Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.

Makes 16 pieces. 1 carb per serving.

Chocolate Cream Soda

Ingredients:
2 1/2 cups crushed ice
1 cup Heavy Whipping Cream
1 can or bottle (about 12 oz) Splenda sweetened soda of your choice
(Stewart's Diet "S" soda in Vanilla, or Diet Slim Jones' Cream Soda works superbly here!)
1 scoop of Atkins or Keto Chocolate Shake mix
Combine ingredients in blender in order shown and blend until ice is completely crushed and incorporated. Continue to mix until thick and creamy.

Makes about 4 eight ounce servings. Approx 2 carbs per glass.

Strawberry Punch

Ingredients:
1 cup Splenda granulated
1/2 cup Diabetisweet
6 cups boiling water
1/2 cup unsweetened pineapple juice
3 cups non-aspartame fruit flavored soda
(Stewart's Diet "S" soda in Black Cherry or Red Raspberry; Diet Rite White Grape or Pink Grapefruit, or Diet Slim Jones' FuFu Berry.)
2 1/2 cups pre-made Ket-OJ or Diet Slim Jones Orange Soda
2 (10 oz.) packages frozen unsweetened strawberries with juice, thawed
4 cups Diet Rite Lemonade
Dissolve Splenda and Diabetisweet in boiling water in a Dutch oven; stir in pineapple juice, fruit flavored soda, Ket-OJ or Diet Slim Jones Orange Soda, strawberries and Diet Rite Lemonade. Pour mixture into a large plastic container. Cover and freeze until mixture is firm. Remove from freezer 1 hour before serving. Place in a punch bowl and break into chunks. Add Diet Rite Lemonade; stir until slushy.

Great to serve at a party or function. About 3-4 carbs per punch cup. If you have trouble locating any of the specialty sodas and don't want to order online, get creative and mix from those options available in your area.

Tropical Orange Creamsicle

Ingredients:
8 oz unsweetened canned lite coconut milk
5 ice cubes
1/2 cup heavy cream (very cold)
1 scoop vanilla protein powder
3 Tablespoons DaVinci vanilla syrup
1/2 teaspoon Sugar free Tang or Ket-OJ
Mix coconut milk, ice cubes and heavy cream in blender until ice is crushed well. Add remainder of ingredients and enjoy this tropical creamy treat!

Serves 1. 4-5 grams per serving (depending on Protein powder used.)
 

Bailey's and Coffee

Ingredients:
1 cup hot decaffeinated coffee
1 Tablespoon heavy cream
1 Tablespoon Bailey's Original Irish Cream or Jack Daniels
Splenda to taste
Mix together in order shown. Soothing and relaxing in the evening!

Serves 1. 2 grams per serving

Breakfast Nut Bread

Ingredients:
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 stick (1/4 lb.) butter
1 cup nut flour
(any mixture of almond, pecan, brazil nut or macadamia nut flour)
1 scoop (1 ounce) protein powder
1 teaspoon baking powder
1/2 cup unprocessed bran
1/2 cup Splenda
Preheat oven to 350°F. Mix eggs, cream and vanilla in small bowl. Melt butter in saucepan or microwave and add to cream mixture. In large bowl, sift together dry ingredients. Add wet mixture to dry a little at a time, mixing well. Pour into greased, buttered or "PAM'ed" loaf or round pan. Bake 30-40 minutes until edges are browned and a toothpick inserted in the middle comes out mostly dry.

Entire Loaf - 42 carbs. (Cut into 8 pieces - 5.2 grams per slice)

Low Carb Biscuits

Ingredients:
2 cups wheat gluten flour
(vital wheat gluten - 24 carbs per cup)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/8 cup cream
3/8 cup water
(combine cream and water to make 3/4 cup "milk" substitute)
Preheat oven to 450°F.

Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal". Stir in almost all of the "milk". If dough is not pliable, add just enough milk to make a puffy, easy to roll dough.

Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a "binder" - just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10-12 minutes or until golden brown.

Makes 16 biscuits. 3.5 carbs per biscuit.

You Won't Believe It's Not French Toast!

Ingredients:
1/2 of a 3-oz. bag of unflavored pork rinds
2 eggs
1/4 cup heavy cream
3 pkts Splenda®
1/2 teaspoon cinnamon
1/2 teaspoon egg nog extract [optional]
Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like - or put them in a Ziploc bag - air removed - and roll them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a "gloppy" phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you don't tell someone who eats them, they will never have a CLUE that these little French toast pancakes are made with pork rinds. And everyone loves 'em. Really. Yeah, really. Would I kid you?

Less than 1 carb per serving.
 

Low Carb Popovers
Ingredients:
1/2 cup vital wheat gluten flour
1/4 cup oat flour
1/4 cup soy flour
2 eggs
1/2 cup heavy cream
3/4 cup water
1/2 teaspoon salt
2 Tablespoons melted butter
Preheat oven to 425°F.

Mix together first seven ingredients plus 1 tablespoon of the melted butter with a mixer. Don't over mix. Take remaining 1 tablespoon of melted butter and divide it among the 6 cups of a popover pan (or large 6-muffin pan) to coat inside of each cup. Pour the batter into the 6 cups, dividing as evenly as possible.

Place pan in middle of oven and bake for 20 minutes at 425°F, then turn down oven to 350°F and bake an additional 10 - 15 minutes until nicely browned. Serve warm with plenty of butter. Great "dinner roll" alternative!

Makes 6 large popovers. 5 carbs per popover.

Fried Deviled Eggs
Ingredients:
6 hard-cooked eggs
Salt and pepper to taste
1 teaspoon tarragon or apple cider vinegar
1/2 cup low carb bread crumbs OR finely crushed pork rinds
1 Tablespoon sugar free mayonnaise
1 egg, beaten
1/2 cup lard or ghee (clarified butter)
Peel eggs, rinse to remove any shell particles and cut in half. Remove yolks and place in small bowl. Mash and season to taste with salt, pepper and vinegar. Add mayonnaise to make a thick paste. Put filling into egg white halves and level off. Dip egg into bread crumbs or pork rinds, then into beaten egg and again in crumbs.

Heat lard or ghee in skillet over medium-high heat. Add eggs yolk-side down and fry until browned. Turn and fry other side. Drain on paper towels and serve while hot.

Serves 3. 2 carbs per serving with pork rinds, 2.5 carbs per serving with low carb bread crumbs.

Egg Puff-Muffins
Ingredients:
3 large eggs

1/2 cup half-half (or heavy cream mixed with water to make 1/2 cup)
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded cheese (the Kraft Taco Shredded Cheese mix works great!)
2 tablespoons jalapeno nacho slices, drained OR
2 tablespoons chopped ripe olives plus generous shake of Tabasco

1/3 cup Atkins Bake Mix
1/4 teaspoon salt
1/4 teaspoon baking powder
Additional chopped green onions with tops [optional]

In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups.

In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired.

Bake until puffed and lightly browned, about 10 minutes.

Makes 24 puff-muffins. Approx 2 carbs per puff.

Spinach-Filled Stuffed Egg
Ingredients:

12 hard cooked eggs

1 (10ounce) package frozen chopped spinach or 1 bunch fresh spinach, cooked and chopped
1/4 cup sugar-free mayonnaise
2 Tablespoons olive oil
2 Tablespoons freshly grated parmesan cheese
Salt and freshly ground pepper to taste Cook the spinach. Drain and squeeze dry, getting out as much water as possible so spinach doesn't dilute the filling.
Peel eggs and cut in half. Mash yolks with spinach, mayonnaise, oil, cheese, salt and pepper. Carefully fill each egg white half with the yolk mixture. Cover with plastic wrap and refrigerate until well chilled.

Serves 6. 3 grams per serving

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