Category: Recipes
Prehistoric Peanut Butter Cookies

Prehistoric Peanut Butter Cookies

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Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

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Prehistoric Peanut Butter Cookies

Ingredients

  • 1/2 cup chocolate chips I use Lily's stevia chips
  • 1/2 cup erythritol swerve
  • 1 cup peanut butter sugar free natural
  • 1 egg

Instructions

  1. Preheat oven to 350. In a mixing bowl, combine ingredients until smooth.

  2. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide. 

  3. Place balls on parchment paper and mash flat with fork. Bake for about 30 minutes.

  4. Allow to cool and enjoy with a nice glass of almond or cashew milk.

 

 

 
Lemon Raspberry Crumble

Lemon Raspberry Crumble

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My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.

Disclosure: some of the supplies linked are affiliate links, meaning that, at no additional cost to you, I will receive a commission if you use this link to make a purchase. As an Amazon Associate I earn from qualifying purchases.

Ingredients:

For the crust:

3 cups almond flour

1/4 tsp baking powder

1 egg

1 stick of butter (1/2 cup)

1/2 cup granulated Swerve

1/4 tsp lemon extract

dash of salt

Raspberry Filling:

16 oz raspberries

1/4 cup granulated Swerve

1 tbsp butter

Crumble Topping:

4 tbsp butter

1/2 cup almond flour

dash of salt

1/4 cup granulated swerve

1/4 tsp lemon extract

Directions:

  1. Preheat oven to 400°.
  2. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well. 
  3. Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes. 
  4. In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
  5. In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
  6. Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust. 
  7. Add crumble mixture over the top. Bake for 15 minutes. 
  8. Remove from oven and allow to cool. Enjoy! 
Easy Whipped Cream

Easy Whipped Cream

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Sometimes you need a quick and easy whipped cream recipe–whether it’s for a quick fatty snack, perfect pumpkin pie, or to top off a delicious keto frappuccino.

So here it is! This recipe is 4 ingredients and whips together in a magic bullet or similar blender so fast it’s unbelievable.

Ingredients:

1/2 cup heavy whipping cream

A sprinkle of cream of tartar

1/4 tsp vanilla

15-20 drops of stevia

Directions:

1. Combine ingredients in magic bullet or other blender and blend. With the bullet it takes about a minute (this can vary). Watch it, though. It will thicken to a nice, creamy consistency–you can sometimes hear it change when whipping, but you don’t want to blend it for so long that it separates.

2. Enjoy your whipped cream!
Low Carb Gummies

Low Carb Gummies

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One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.

The good news is that these treats are easy to make at home and can pack quite a nutritional punch! These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.

 

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Low Carb Gummies

Author Kristy

Ingredients

  • 1/2 cup gelatin I like Great Lakes orange label
  • 1/4 tsp Himalayan salt
  • pinch cream of tartar
  • 20 drops liquid stevia
  • Flavoring I used Tazo passion tea and some lemon juice
  • 1 cup hot water
  • 1/2 cup cold water

Instructions

  1. Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass. 

  2. Once your tea is steeped, remove the tea bags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)

  3. Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.

  4. Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks. 

I originally posted this on Instructables:

https://www.instructables.com/id/Low-Carb-Gummies/
Sugar Free Peanut Butter Cups

Sugar Free Peanut Butter Cups

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When you cut down on sugar, it can be hard to give up the classic candies and snacks. Suddenly the convenience of grabbing a Snickers or bag of chips just isn’t appealing.

Luckily, making your own peanut butter cups is simple and fun!

Find it here

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Sugar Free Peanut Butter Cups

Author Kristy

Ingredients

Chocolate

  • 1/2 cup butter You can sub butter for coconut oil or vice versa, but the coconut oil will be a little softer and melt faster than butter.
  • 1/4 cup coconut oil https://amzn.to/2JCDZCR
  • 2-4 tbsp heavy whipping cream
  • 1/4 tsp vanilla
  • 1/4 tsp sea salt or Himalayan salt
  • 20-30 drops liquid stevia
  • 1/4 cup cocoa powder
  • pinch cream of tartar

Peanut Butter Filling

  • 1/4 cup peanut butter no sugar added
  • 1/4 cup heavy whipping cream
  • 10-15 drops liquid stevia

Instructions

  1. In a microwave safe bowl combine butter and coconut oil. Microwave until melted. 

    Transfer to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid. 

    Chocolate taste test time! If you don’t like it, tweak it to your liking.

  2. Line your muffin tin with the paper liners. Spoon a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.

  3. While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or wipe it out with a paper towel.

    In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.

    Do a peanut butter taste test. Adjust it to your tastes if you need to.

  4. Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.

    Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours.

  5. Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.

Originally written as an Instructable: https://www.instructables.com/id/Sugar-Free-Peanut-Butter-Cups
Ham Omelette Cups (dairy-free)

Ham Omelette Cups (dairy-free)

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Well, I’m 29 today. Another year older. A little more tired. A few more gray hairs and wrinkles, and so much excitement and joy. So much to look forward to in this next year.

Starting next week posts are going to switch to Tuesdays, because let’s be honest here, you’ll still need stuff to do on Tuesday to get yourself through the week.

You can certainly add cheese or sour cream to these, but they are amazing without!

Note: don’t use honey ham, it gives it a weird flavor.

 

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Ham Omelette Cups

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Kristy

Ingredients

  • 1/2 cup diced onion
  • 1/2 cup diced peppers I use poblano and bell
  • 1/4 cup diced tomato
  • 1/4 cup diced mushroom
  • 1/2 cup chopped spinach
  • 6 eggs
  • 12 slices ham for lining muffin tin
  • extra chopped ham

Instructions

  1. Preheat oven to 325. Oil or spray a muffin tin with non-stick cooking spray. 

  2. Add butter or oil to a small pan. Fry onion and peppers for a few minutes until translucent and beginning to change color. 

  3. Line muffin tin with ham slices. I sliced my ham in half because it made it easier to line the cups with halves. 

  4. In a measuring bowl, combine vegetables, chopped ham, and eggs. Mix well.

  5. Spoon or pour mixture into your ham cups.

  6. Bake for 25-30 minutes or until tops begin to turn golden brown. Cups should easily slide out of the muffin tin.
Fathead Pizza in a Crockpot

Fathead Pizza in a Crockpot

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Lots of us have noticed that going low carb, gluten free, or grain free is the next big thing, and for good reason! It’s both delicious and nutritious. Even if you don’t usually avoid grains, this pizza is something you should give a try.

The crust is super easy and fun to make and you can modify it to taste. I like red pepper flakes in mine, but my kids are too young to enjoy that right now. You can even do this with a regular wheat crust, it cooks the same.

Plus, who would have thought that you can make pizza, with or without grain, in a Crockpot?! It’s very convenient and keeps the house cooler than running the oven, which is especially important as summer approaches.

This pizza is not super low carb, since it does have a small amount of almond flour, coconut flour, and then whatever carbs are in your toppings, but it is vastly improved from the traditional variety. This is definitely not an everyday meal if you try to keep your carbs really low, but rather a periodic indulgence (although I must admit I’ve had some version of this every day for weeks at a time). If you only have a small Crockpot you can modify this to make a personal sized pizza by halving the ingredients.

 

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Fathead Pizza in a Crockpot

Author Kristy

Ingredients

Crust

  • 6-8 tbsp almond flour
  • 2 tbsp coconut flour
  • 1/2 cup mozzarella cheese
  • 1/2 package cream cheese 4 ounces
  • 1 egg
  • Spices: garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes
  • 2 tbsp coconut oil for greasing crockpot

Sauce

  • 1 can tomato paste
  • spices garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes

Instructions

  1. Open your cream cheese package, slice it in half, and throw it in a mixing bowl. Add mozzarella cheese and microwave for about a minute or until mozzarella begins to melt. Mix the cheese with a fork.

  2. Add an egg. Continue to mix together with a fork. The consistency is a little odd until the egg starts to incorporate, just go with it.

    Add your spices. I like powders because they’re easy to add to the pizza dough at this stage. Mix them in with your fork.

  3. Add coconut flour and almond flour. Stir to incorporate. Dough should become a little drier, but still pretty moist and malleable.

  4. Lay out a piece of parchment paper and grease your slow cooker. Roll the dough into a ball with your hands, then lay it on the parchment paper. You might want to stretch it a little bit to fit the shape of your Crockpot.

  5. Lay another piece of parchment paper over the dough. Using a rolling pin, roll the dough out until it will fit the bottom of the slow cooker nicely. You should have a nice, thick, evenly distributed crust.

    Transfer the crust and parchment paper into the greased Crockpot. Cook on high for 1 hour.

  6. Empty tomato paste into a mixing bowl and combine spices to taste.

  7. Once the crust has cooked for an hour, remove it from the slow cooker. Moving it around may be easier if you use a tray or cookie sheet. The bottom of the crust should be turning golden.

  8.  Spread tomato sauce mixture across crust. Top with your preferred toppings. Here we used bell pepper, onion, mushrooms, mozzarella, pepperoni, and sausage. Slide pizza onto a cookie sheet or tray and transfer back into the slow cooker.

  9. Cook on high for 1 hour. Once it's done, take it out and enjoy! Be aware, fathead pizza is very dense and will fill you up quickly.

Originally written as an Instructable: https://www.instructables.com/id/Fathead-Pizza-in-a-Crockpot/

 
Chocolate Almond Squares

Chocolate Almond Squares

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Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!

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Chocolate Almond Squares

Course Dessert, Snack
Prep Time 5 minutes
Author Kristy

Ingredients

  • 2-4 Tbsp Cocoa powder
  • 1 Cup Salted butter 1 stick
  • 1/4 Cup Coconut oil
  • 1/4 Cup Erythritol
  • 1/4 Tsp Vanilla extract
  • 1/4 Tsp Cinnamon For extra flavor
  • 1 Tsp Moringa greens powder or collagen powder Optional, I just like packing it in for the kids
  • 1/4 Cup Raw Almonds Whole or crushed
  • 1/4 Cup Heavy whipping cream

Instructions

  1. With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.

  2. In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.

  3. Mash the two together with a fork. 

  4. Add cream and vanilla and mix.

  5. Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.

  6. For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.

  7. Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.

  8. Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.

  9. Store in refeigerator for up to a week.

Strawberry Super Smoothie

Strawberry Super Smoothie

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I’ll tell you the truth: when I get really busy and it’s hard to write, recipes and crafts are the quickest, easiest thing to do. I’m having a hard time squeezing everything I need to do into one day right now, but I figured it’s worth it to take ten minutes to write this up.

I finally got myself to stop eating dairy again, hooray! I’m looking forward to seeing how it affects my digestion, energy levels, and maybe even weight–fingers crossed. My kids, however, are still allowed to eat dairy. I do feel like Karissa does better without it, and she was extremely intolerant when she was a baby, but if I’m being honest with myself it’s one of the more delicious food groups and it’s harder to find kiddo-friendly snacks when you don’t include fruit on a regular basis or most processed foods.

This is a fun smoothie that the girls approve of and is packed full of nutrients for small, developing bodies! The recipe calls for dairy, but it’s really optional. It’s very versatile–you could replace the kefir and cream with coconut milk (which I have) and it’s just as good.

Moringa Greens

Collagen Hydrolysate

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Strawberry Super Smoothie


Course Breakfast, Dessert, Drinks, Snack
Prep Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 1 tbsp chia seeds
  • 1 tsp moringa greens and protein powder
  • 1 tsp collagen hydrolysate powder
  • 1 cup chopped strawberries any berries are good
  • 1/4 cup unsweetened kefir or coconut milk
  • 2 tbsp heavy whipping cream
  • 1/4 cup spring mix/salad greens
  • 1/4 cup water or almond milk
  • 1 squirt stevia occasionally I use banana instead

Instructions

  1. Add chia seeds to blender/bullet and blend into a powder.

  2. Combine everything else in blender and blend until smooth. You can add more almond milk or water if you want it to be thinner. I have to do this so that the kids can drink it through a straw.

  3. Pour into cups and serve. 

Keto Butter Coffee

Keto Butter Coffee

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Clearly I’m fond of beverage recipes. Lately I’ve been drinking a cup of this coffee in the mornings  (and making the kids a decaf coffee or decaf chai version), and it’s plenty of fat to hold me over until lunch. As a tandem nursing mom, that isn’t easy to do! I lost nearly ten pounds this week–granted, we’ve been hiking everyday and I’ve got a lot to lose, but it’s very exciting.

 

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Keto Butter Coffee

A delicious modified version of bulletproof coffee.

Servings 1
Author Kristy

Ingredients

  • 1 Cup Coffee My family uses Elite instant coffee
  • 1 Tbsp Butter We use Kerrygold
  • 1 Tbsp MCT or coconut oil
  • 3 Drops Liquid stevia
  • 2 Tbsp Heavy whipping cream
  • 1 Tbsp Collagen hydrosolate powder Optional--I don't use this in the mornings, but put it in the kid's drinks. We use Great Lakes brand.
  • Dash Himalayan salt

Instructions

  1. Brew coffee.

  2. In a blender (or a milk frother or whatever, I use a magic bullet) combine everything. Let butter and oil melt.

  3. Blend until frothy, about 5 seconds. If you are using a bullet like me, be careful! Pressure can build up quickly.

  4. Pour into a mug and enjoy.

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