Strawberry Shortcake | Low Carb | Keto

This is the perfect quick keto low carb Strawberry Shortcake that you'll want to make over and over. It focus on simple flavors and textures marrying the sweet whipped cream with the fresh berries on top of a light and airy low car carb biscuit. It's the prefect dessert to serve any time. It also makes an elegant dessert for special occasions, such as Mother's Day, birthdays, bridal and wedding showers.

To keep this dessert low carb the biscuits are made with almond flour and eggs. The cream is made with heavy whipping cream sweetened with a sugar replacement, such as, Swerve.

Strawberry Shortcake | Low Carb | Keto

Strawberry Shortcake | Low Carb | Keto

Makes 8 Servings

Ingredients:

Biscuits/Shortcakes:

1 cup almond flour

1/8 tsp salt

1 T baking powder

4 egg whites

2 T chilled butter, cut into pieces

2 T Swerve, granular (or other sweetener)

Whipped Cream Topping

1 C heavy whipping cream

4 T Swerve, confectioners style (you can use granular Swerve)

1 Cup Fresh Strawberries, sliced

Directions:

1. Preheat oven to 400 degrees F. Prepare a muffin pan or cookie sheet. With an electric mixer, whip egg whites until stiff peaks form. In a separate medium bowl, mix the almond flour, baking powder, salt, and Swerve. Cut the butter into the almond flour mixture with a fork or a pastry blender until the butter pieces are the size of small peas. Gently fold the dry mixture into the egg whites. Spoon mixture into muffin cups or spoon onto a cookie sheet to make 8 servings. Bake for 11-15 minutes. Let cool for 15 minutes.

2. In a bowl, add heavy whipping cream and Swerve. Whip cream cream until peaks form. You may adjust the sweetness to your liking by adding more or less sweetener.

3. Clean and slice strawberries.

4. Slice biscuits in half, top with strawberries and whipped cream

Note: I find making these biscuits works best if baked in a prepared muffin tin. After baked slice each biscuit[muffin in half, top with berries and whipped cream.

Enjoy!

Nutrition:

144 calories, 11g fat, 5.2g protein, 6.3g carbs, 1.9g fiber

Greek Style Stuffed Mushrooms | Low Carb | Keto

These creamy Greek-Style Stuffed mushrooms are filled with Mediterranean flavors like , feta, spinach, garlic, and oregano. To keep them low carb and keto friendly I used almond flour in place of traditional bread crumbs. Simple enough to make any time. yet rich and decadent to serve for a party or gathering. These Greek-style stuffed mushrooms are a sure way to please a crowd.

Greek Style Stuffed Mushrooms | Low Carb | Keto

Greek Style Stuffed Mushrooms | Low Carb | Keto

Greek Style Stuffed Mushrooms | Low Carb | Keto

Ingredients:

16 oz packages whole mushrooms, stems removed

5 oz fresh spinach

5 oz cream cheese

1/2 cup feta cheese

1/2 cup mozzarella cheese

2 t butter

1 clove garlic

4 T chopped onion

1/2 t dried oregano

salt and pepper to taste (approx 1/8 teaspoon of each)

Topping:

2 T almond flour

2 T Parmesan cheese

(optional: can omit almond flour and use 4 T Parmesan cheese)

5 T butter, melted

2 T fresh lemon juice

1 to 2 T water

Directions:

1.Heat 2 teaspoons of butter in a non stick skillet. Add onion and garlic and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool.

2. In a medium bowl, combine cream cheese, sauteed vegetables, oregano, salt, and pepper with feta and mozzarella cheese.

3. In a small bowl, combine almond flour and Parmesan cheese. Set aside. In second small bowl combine melted butter and lemon juice. Set aside.

4. Preheat oven to 350 degrees. Line up mushroom caps in a baking dish sprayed with non stick spray. Carefully stuff each mushroom cap with stuffing. Top each mushroom with almond flour and Parmesan cheese mixture. Drizzle melted butter and lemon juice over the mushroom. Optionally, add 1 to 2 tablespoons of water to the bottom of your baking dish - I do this keep the mushrooms moist while baking. Place mushrooms in oven and cook for approximately 20-25 minutes until mushrooms are browned

Peanut Butter Chocolate Chip Cookie Dough Fat Bombs | Low Carb | Keto

Do you like peanut butter? Do you like chocolate chips? Do you like cookie dough? Well, you will love these Peanut Butter Chocolate Chip Cookie Dough Fat Bombs! They melt in your mouth, literally. They have that traditional cookie dough batter flavor with just the right amount of peanut butter to kick up a notch in creaminess and flavor. They are super low carb, filled with healthy fat, protein and fiber. Only 1g net carbs each. These fat bombs make an excellent snack or dessert. What are you waiting for? Get in the kitchen and make these!

Peanut Butter Chocolate Chip Cookie Dough Fat Bombs | Low Carb | Keto

Peanut Butter Chocolate Chip Cookie Dough Fat Bombs

Low Carb | Keto

Makes: 26

Ingredients:

8 oz softened Cream Cheese

6T Butter, softened (such as KerryGold)

4- 6 T Swerve sweetener, confectioners style

4 T PBFit or PB2 Peanut Butter Powder (other other PB Protein Powder)

1 tsp Vanilla Extract

½ c low carb Peanut Butter (such as Skippy's Natural)

¼ c Lily's Chocolate Chips

Directions:

1. In a mixing bowl, cream everything together the cream cheese and butter.

2. Add in the peanut butter, Swerve, peanut butter protein powder, and vanilla extract. Mix well until combined.

3. Fold in the chocolate chips. Refrigerate for 30 minutes.

4. Scoop into cookie dough balls, using a 1-1/2 ice cream scoop (or tablespoon) onto parchment paper, then freeze for 30 minutes. You should be able to make 26 fat bombs, each being about 1 tablespoon. Store in an air tight container in the refrigerator or freezer. (I personally like to keep them in the freezer and let sit for a minute or two before eating).

Enjoy!

Nutrition: Total Fat 10.6 g, Total Carbohydrate 1.4 g. Dietary Fiber 0.5 g, Protein 1g