Debbie Makes Low Carb Delicious

Cornbread Pudding with Vanilla Bean Caramel Sauce | Keto | Low Carb

Debbie
Feb 21, 2019
3 min read

Updated: Sep 2, 2020

I've transformed a classic old fashion Cornbread Pudding into a new classic keto / low carb friendly comforting and decadent dessert. Top off this delicious Cornbread Pudding with a Vanilla Bean Caramel Sauce to bring it to a whole new level of deliciousness. Seriously some good eats going on here! The key to this classic dessert is a prefect cornbread that tastes great, and can hold up to the challenge of being baked in an egg custard. I have a great success making this Cornbread Pudding with Kawaii Treats and Eats Corn-free Sweet 'Cornbread' Mix. This mix is sugar-free and gluten-free making a perfect bread for this recipe. Seriously, it is the best keto / low carb cornbread I've eaten. I've tried many cornbread recipes and this mix from Kawaii and Treats Eats is by far my favorite. It has the right texture, it holds up nicely, and it tastes great. The only problem is you have to make sure you leave some leftover so you can make this Cornbread Pudding. A good old fashion bread pudding (in my opinion) normally has raisins in it. Well we can't do that if we are keeping things keto /low carb friendly. So I experimented with four different add-ins: pecans, blueberries, sugar-free chocolate chips, and sugar-free dried cranberries. All four were delicious. However, the pecan with that vanilla bean caramel sauce got me. It was my number one favorite! The chocolate chip ran real close, and almost a tie with the pecan. But you can judge for yourself.

Cornbread Pudding with Vanilla Bean Caramel Sauce | Keto | Low Carb

Vanilla Bean Caramel Sauce | Keto | Low Carb

Cornbread Pudding with Vanilla Bean Caramel Sauce | Keto | Low Carb

Ingredients:

2 cups Leftover, Prepared Kawaii Treats and Eats Cornbread (use coupon code DMLCD10 for 10% off your total purchase)

2 Tablespoons Chopped Pecans

2 Tablespoons Fresh or Frozen Blueberries 2 Tablespoons Sugar-Free Chocolate Chips, such as Lily's 2 Tablespoons Sugar-Free Dried Cranberries

2 whole Eggs

1-½ cups Heavy Cream

3 to 5 Tablespoons granulated Swerve granulated sweetener, or other sweetener

4 10 oz Ramekins for baking) For all Pecan: 1/2 Cup Chopped Pecans

For all Blueberry: 1/2 Cup Fresh or Frozen Blueberries

For all Chocolate Chip: 1/2 Cup Sugar-Free Chocolate Chips

For all Cranberry: 1/2 cup Sugar-Free Dried Cranberries Note #1: You can make this one small baking dish instead of four ramekins Note #2: If you like a more intense corn flavor in your cornbread, add in 20 drops of OOOflavors corn bread flavor concentrate.

Directions:

1. Preheat the oven to 350ºF.

2. Cut prepared cornbread into 24 1-inch cubes

3. Place 3 cubes of cornbread into each of the ramekins. Sprinkle 1 tablespoon of pecans in one ramekin, 1 tablespoon blueberries in the 2nd ramekin, 1 tablespoon chocolate chips in the 3rd ramekin, 1 tablespoon of dried cranberries in the 4th ramekin. Cover each of the ramekins with 3 more cubes of cornbread and the sprinkle the remaining pecans, chocolate chips, blueberries, and cranberries on top accordingly.

4. Combine the eggs, heavy cream, and Swerve sweetener together in a medium bowl, whisk until well combined.

5. Pour egg mixture over the cornbread, allow to sit about 10 minutes to soak the cornbread.

6. Place all the ramekins on a rimmed baking sheet and place in the oven.

7. Bake covered (with foil) about 30 minutes. Remove cover and bake another 10 to 15 minutes or until the custard is set and a toothpick inserted in the center comes out clean. While cornbread puddings are baking, make the Vanilla Bean Caramel Sauce/

8. Allow to cool about 10 minutes and then serve hot with Vanilla Bean Caramel Sauce.

Vanilla Bean Caramel Sauce Ingredients:

1/2 Cup Heavy Whipping Cream (or Heavy Cream)

1/2 Vanilla Bean (or 1 small Vanilla Bean) or 1/2 teaspoon Vanilla Bean Paste 1 to 2 Tablespoons Swerve granulated sweetener

1/4 Cup Butter (I used salted butter)

Directions: 1. Place all ingredients in a saucepan, except the vanilla bean.

2. Cut the vanilla bean first lengthwise and then crosswise. Scrape the seeds. Add the empty bean and the seeds to the saucepan with cream. (If using vanilla bean paste, skip this step. You will add it later). 3. Over medium heat, bring to a boil, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes or keep cooking until desired consistency.

4. Once thickened slightly, remove from the heat. Let cool down slightly. Remove the large vanilla bean pieces from the sauce. (If using vanilla bean paste, add it now and mix well). Serve warm or room temperature over the cornbread pudding. You can store in the refrigerator and reheat when ready to use. If you have leftover sauce, try it over keto / low carb pancakes or french toast.

Nutritional Information: coming ...

Roast Beef Dinner with Roasted Vegetables | Low Carb

Debbie
Feb 17, 2019
2 min read

Roast Beef with Roasted Vegetables is perfect for a comforting Sunday dinner. This dinner is simple to prepare, leaving the oven to do all the hard work. A trick a learned long ago was to add onions to your beef when roasting it. The onions caramelize as they cook, they add amazing flavor, and make a great gravy. This time I added parsnips and carrots as well right in the pan with the roast. I drizzled a bit of olive oil over the parsnips and carrots and tossed with some salt and pepper before adding to the roasting pan. What a great addition to this roast! The extra vegetables added such a great depth of flavors.

Roasted parsnips have a wonderful flavor and make a great low carb alternative to potatoes. 1/4 cup of parsnips is 4.25g net carbs. And yes, I do eat carrots and other other root vegetables occasionally. It is all in your meal planning to allow such foods. Cooks note: Let the beef rest for half an hour, then slice very thinly for super-tender roast beef.

Roast Beef Dinner with Roasted Vegetables | Low Carb

Roast Beef Dinner with Roasted Vegetables | Low Carb

Ingredients:

1 (3 to 4 lb) Beef Eye of Round Roast

4 Parsnips, peeled and cubed

2 Carrots, peeled and cubed

1 Onion, sliced in thick rounds Sea Salt, to taste

Fresh Cracked Black Pepper, to taste

Directions:

1. Preheat oven to 425 degrees F.

2. Place the cut vegetables in a roasting pan. Drizzle olive oil over the vegetables, add salt and pepper, and toss well.

3. Season the roast with sea salt and black pepper and place on top of the vegetables in a roasting pan or baking dish with the fat side up. Secure slices of onions to the tip of the roast with tooth picks. Do not cover or add water.

4. Place the roasting pan in the preheated oven. Roast for 15 minutes and then reduce the temperature to 325 degrees F. Roast for approximately 1 hour to 1.5 hours. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F. Let rest for at least 20 to 30 minutes (slightly cover with foil to keep warm as it sits). Carve into thin slices to serve.

This is my-go to roasting pan that I use when roasting beef, chicken, or turkey. (Remove the grill rack when roasting the beef & vegetables)

Creamy Tomato Soup | Low Carb | Keto

Debbie
Feb 12, 2019
2 min read

Updated: Oct 18, 2019

Here is a quick low carb Creamy Tomato Soup that is made with just a few simple ingredients, and can be prepared and ready to eat in just a few minutes. This is a soup that will be enjoyed by all tomato lovers. All you need to make this soup is a can of San Marzano tomatoes, heavy cream, and seasonings. Serve this Creamy Tomato Soup with a salad, a low carb grilled cheese, or lunch meat roll ups. And to switch things up, you can try adding different spices and seasonings to the soup. Such as dried basil, dill, thyme, or tarragon. By adding seasonings to you will bring the soup up to next level of deliciousness! May I also suggest you top the soup with toppings such as cheese or bacon for another level of yumminess.

Creamy Tomato Soup | Low Carb | Keto

Ingredients:

1 15 oz can Whole Tomatoes (San Marzano tomatoes are my preference)

1 cube Chicken Bullion or 1/2 cube Vegetable Bullion

1/4 teaspoon Garlic Powder 1/2 teaspoon Onion Powder

1/4 cup Water

1/2 cup Heavy Whipping Cream salt and pepper to taste

Directions:

1. In a medium sauce pan, add whole tomatoes including the liquid, bullion, garlic powder, onion powder, and water. 2. Over medium heat, bring to a boil. Simmer for about 2 minutes. 3. Remove from heat. With an immersion blender blend until smooth (if you don't have a hand blender you may transfer the soup a food processor or blender and then return blended soup back to the saucepan) 4. Return the soup to the stove. Simmer 15-20 minutes over medium-low heat.

5. Add heavy whipping cream, stir and heat through (do not boil). Add this point you can add in seasonings or sweetener (see below). Seasoning Suggestions: Add dried basil, dill weed, thyme. or tarragon (or a combination of all) to your soup. To spice things up add a few dashes of hot sauce. Topping Suggestions: Top with Mozzarella, Parmesan, Cheddar, or Monteray Jack cheese. Change things up and Chopped Cooked Bacon! Yum! If you like a Sweeter Tomato Soup: Add 1 or 2 teaspoons of Swerve sweetener (or any other sugar substitute that you like). Adjust the amount of sweetener to your liking.