Coleslaw, Just Like Mom's | Low Carb | Keto

This coleslaw is a great make ahead holiday side dish for Thanksgiving, Easter, St. Patrick's Day, Backyard Picnic, etc. It is one of my favorite side dishes to go along with ham, turkey, chicken, corned beef, or any type of bbq. I go the extra mile and I shred my own cabbage (this is what makes it just like mom's). I use a box grater or food processor to make very small pieces of cabbage. I personally feel the freshly grated cabbage has so much more flavor. But if you don't have the time to shred your own cabbage, go ahead and buy it already shredded in your grocery store. I prefer my coleslaw to have a touch of sweetness (just like mom's) by simply adding in a sweetener, such as Swerve, Allulose or Monkfruit. I also add in a bit of fresh pineapple juice. This will add in a few more carbs, but oh, it's so good! And really honestly it doesn't add up too man carbs per serving.

Coleslaw | Low Carb | Keto

Ingredients:

1 medium cabbage, shredded finely using a box grater or food processor

3-4 medium carrots, shredded finely

1 1/2 cup mayonnaise

1/4 cup white wine or apple cider vinegar

1 teaspoon celery seed

2 T sweetener such as Swerve, Allulose, Monkfruit (adjust to your taste)

3 oz 100% pineapple juice (optional)

Salt and pepper

Directions:

1. In a large bowl, combine grated/shredded cabbage and carrots. 2. In a small bowl, make dressing by combining mayonnaise, vinegar, celery seed, sweetener (or pineapple juice), salt and pepper. 3. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Nutritional Information: Calories 104.6 Total Fat 10.1 g Total Carbohydrate 3.3 g Dietary Fiber 1.1 g Sugars 1.6 g

Protein 0.6 g Net Carbs 2.2g

Enjoy!

Maple Walnut Scones | Low Carb | Keto

These delightful Walnut Scones with a Maple Glaze are a tender low carb scone recipe with walnuts speckled throughout and finished with a sugar-free glaze. The Maple Glaze adds just the right sweetness without any guilt. These are perfect with a cup of coffee or tea.

These scones were derived from a basic low carb scone recipe that I always use. The recipe can be adapted to your liking in making other flavors, such as blueberry, peach, orange glazed, etc.

Maple Walnut Scones

Maple Walnut Scones

4g Net Carbs per Serving, Serves 8

Ingredients:

2 cups almond flour

¼ cup Swerve, granular (your favorite sweetener)

3 tbsp coconut flour

2 tsp baking powder

¼ tsp salt

1 large egg

¼ cup heavy cream

½ tsp vanilla extract

1/3 cup walnuts, chopped

Maple Glaze:

1/4 cup Swerve, confectioners style

2 T heavy cream

1/8 t maple extract (I use this brand)

Directions:

1. Preheat oven to 325F and line a large baking sheet with parchment paper.

2. Whisk together the almond flour, Swerve, coconut flour, baking powder, and salt. Add the walnuts, and mix gently. Add the egg, cream, and vanilla extract and stir until the dough comes together.

3. Turn the dough out onto the prepared baking sheet and pat into a circle, 7 to 8 inches in diameter. Use a sharp knife to cut into 8 even wedges. Separate carefully and space out on the baking sheet.

4. Bake 20 to 250 minutes, until golden brown and firm to the touch. Remove and let cool on the pan.

5. Make maple glaze: In a small bowl add the confectioners style Swerve, heavy cream, and maple extract. Mix until well combined. Drizzle glaze over cooled walnut scones.

Enjoy!

Transformation Tuesday | No-Bread Rachel Corned Beef Sandwich

It's Transformation Tuesday! I am always thinking of way to transform my favorite foods into healthy low carb alternatives. This corned beef sandwich (known as a Rachel because it's served with coleslaw) is one of my favorite transformations. This sandwich always comes into my weekly menu rotation this time of year in celebration of St. Patrick's Day. It's a real simple transformation and tastes delicious. There's always a way to transform a favorite carb filled meal into lower carb meal. Such as this sandwich transformation. Replace potatoes with asparagus, replace the bread a with a few low carb croutons, serve up with a side of coleslaw (recipe below).

Another alternative would be to replace the rye bread with cloud bread. When making your cloud bread, sprinkle with caraway seeds before baking.

Coleslaw

Ingredients:

1 medium cabbage, shredded finely

3-4 medium carrots, shredded finely

1 to 2 cup mayonnaise

1/4 cup white wine vinegar

1 teaspoon celery seed

6 oz cup pineapple juice (can omit and sub in artificial sweetener)

Salt and pepper

Directions:

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.

No-Bread Corned Beef Sandwich

Thinly Sliced Corned Beef (from the deli)

Sliced Swiss Cheese

Low Carb Pumpernickel and/or Rye Bread. (This is my favorite)

Croutons:

To make croutons, cut bread into bite size pieces, toss is some melted butter. Bake in the oven or toaster oven about 5 minutes until toasted.

No-Bread Sandwich:

In a small pan, warm up the corned beef (you can add a little butter to your pan), top with Swiss cheese, cover and heat through until cheese melts. Top with croutons. Serve.

Enjoy!