Debbie Makes Low Carb Delicious

Baked Peaches with Mascarpone and Golden Balsamic Reduction | Keto | LowCarb

Debbie
Aug 25, 2021
2 min read

Updated: Oct 7, 2021

These Baked Peaches topped with Buttery Crisp Cookie Topping are absolutely delicious! They are so simple to make with fresh peaches and Nunbelievable keto-friendly cookies. I used Pecan Sandy and Snicker-Doodle cookies to top the peaches- both flavors knocked these peaches out of the park! I served with a sweetened mascarpone cheese and a golden balsamic glaze. Your family and friends will be totally impressed with this dessert!

If you haven't heard about @nunbelievable cookies, then let me give you a run down: The name Nunbelievable was inspired by a group of nuns who devoted their lives to provide meals for the hungry." - Nunbelievable.com. They will donate a meal to partner soup kitchens across the country. For every cookie sold they donate a meal!! How awesome is that!?! And their cookies are DELICIOUS! They carry a variety of keto-friendly cookies, including Pecan Sandy, Chocolate Chip, Double Chocolate Chip, and Snicker-Doodle.

Baked Peaches with Mascarpone and Golden Balsamic Reduction | Keto | LowCarb

Baked Peaches with Mascarpone and Golden Balsamic Reduction Serving Size (1/2 peach, 50g) Ingredients:

2 large ripe peaches

4 Nunbelievable Keto Friendly Cookies (I used 2 Snicker-Doodle & 2 Pecan Sandy)

1 Tablespoon butter, cut into 4 pieces

Directions:

1. Preheat oven to 375 degrees F.

2. Slice peaches in half and remove the pits.

3. Place the peaches face-up in a small baking dish.

4. Crumble the cookies (if using different flavors, keep separate).

5. Add crumb topping to the center of each peach.

6. Top each with a pat of butter.

7. Bake for about 12-15 minutes or until the crumb topping is golden brown.

8. Remove from the oven, top each peach with sweetened mascarpone and golden balsamic reduction.

Sweetened Mascarpone:

Ingredients: 2 oz mascarpone cheese

2 teaspoon Sweet Logic Allulose & Stevia blend sweetener 1/8 teaspoon vanilla bean paste

Directions: In a small bowl, mix all ingredients until well combined.

Golden Balsamic Reduction: Ingredients:

1/2 cup DeLallo golden balsamic vinegar

2 teaspoon Sweet Logic Allulose & Stevia blend sweetener

Directions: Mix golden balsamic vinegar and Allulose in a small sauce pot, over medium-high heat, and bring mixture to simmer. Once it starts to simmer, turn the heat down to medium. Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon. It will take 7-10 minutes. It will start to thicken fast during the last couple of minutes so keep an eye on it. Set aside once it thickens. Nutritional Information (for 50g peach, 1/2 oz mascarpone, cookie crumb): Calories: 136.5 Net Carbs: 7.0g Fat: 9.5g Protein: 2.4g

Mock Potato Salad | Keto | Low Carb

Debbie
May 27, 2021
1 min read

Updated: May 30, 2022

Mock Potato Salad made with cauliflower instead of potatoes! It's crowd pleaser! And best of all it 's delicious, healthy, keto, low carb, paleo, gluten-free, whole 30! This a great salad for Memorial Day weekend, July 4th, BBQ, any gathering, or as side with dinner. This low carb Mock Potato Salad is made with cauliflower instead of potatoes. I added in lots of hard boiled eggs, celery, onion, and green olives. Yum!

Mock Potato Salad

Ingredients:

1/2 medium head cauliflower, broken into florets (about 3 cups)

3 hard-boiled large eggs, chopped 1/4 cup pitted green olives, halved lengthwise

1/2 cup mayonnaise

1 tablespoon yellow mustard 1/2 cup chopped celery rib

1 tablespoon onion, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

1. In a large saucepan, bring 1 inch of water to a boil. Add cauliflower florets; cook, covered for 3 to 4 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl or tray. Cool completely (I chill in the freezer for 20 minutes). 2. Meanwhile, combine mayonnaise, mustard, celery, onion, salt and pepper in a large bowl. Add cooled cauliflower, green olives and eggs; toss to combine.

Nutritional Information: coming ...

Orange Glazed Scones with Walnuts | Keto | Low Carb | Gluten-Free

Debbie
May 8, 2021
2 min read

Sweet tender scones packed with nuts and orange peel then topped with an orange glaze make a scrumptious treat with a cup of tea or coffee. The orange zest adds a delicate flavor to the scones that is complimented by the crunch of the walnuts, and the easy glaze takes them over the top. These are made with a combination of almond flour and SunFlour sunflower flour, making a very tender scone that is not dry and crumbly and more cake like. They are delectable, and perfect for tea time or breakfast! Serve warm with your favorite cup of tea or coffee.

Orange Glazed Scones with Walnuts | Keto | Low Carb | Gluten-Free

Orange Glazed Scones with Walnuts

Serves: 10 Ingredients: 2 cups almond flour

1/4 cup Monkfruit, classic style

1/4 cup plus 1 Tbsp SunFlour (sunflower flour)*

2 tsp baking powder

1/4 tsp salt

2 Tbsp butter

1 large egg

1/4 cup heavy cream

1/2 tsp vanilla extract

1/2 cup chopped walnuts 2 Tbsp sugar-free orange marmalade

*Use Discount Code: DEB10 on your Sunflour purchase Directions:

1. In a microwave safe bowl, melt the butter. Set aside to cool.

2. In a bowl, whisk together the almond flour, coconut flour, Monkfruit, baking powder, salt, and chopped walnuts.

3. In a separate, small bowl whisk together the heavy cream, egg, and vanilla. Add mixture to the dry ingredients along with the melted butter. Mix gently until the dough just starts to come together. Do not over mix the dough.

4. Turn the dough out onto a sheet of plastic wrap and pat in a circle, 6 inches in diameter. Wrap the dough in the plastic wrap and chill in the refrigerator for 30 minutes.

6. Preheat oven to 325 degrees, and line a large baking sheet with parchment paper. 7. In a microwave safe bowl, melt the orange marmalade and set aside.

8. Remove the dough from the refrigerator and place on a parchment lined baking sheet. Use a sharp knife to cut into 10 even wedges (or cut into squares). Separate carefully and space out on the baking sheet.

9. Bake 15 to 18 minutes, until golden brown on the bottom and just set. Remove from the oven and immediately brush with melted orange marmalade. Let cool on the pan.

Nutritional Information: coming ...