One-Bowl Butter Cookies (Keto)

 Ingredients:

1/2 Cup Salted Butter Softened

1 1/2 Cups Finely Ground Blanched Almond Flour

1/4 tsp Salt

1/2 Cup Granular Erythritol

1/2 tsp Vanilla Extract

1 Large Egg

1/8 tsp Liquid Stevia

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Put all the ingredients in a medium-sized mixing bowl. Using a hand mixer, slowly blend on low speed, then increase the speed to medium and continue mixing until everything is well combined.

Using a small cookie scoop, scoop the dough onto the prepared pan, leaving 2 inches of space between the cookies. Use the back of a fork to press crisscrosses on each cookie.

Bake for 12-14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up as they cool. Leftovers can be stored in an airtight container at room temperature for up to a week.

Parmesan Asparagus

 Ingredients:

1 lb Asparagus Spears

2 TBSP Extra-Virgin Olive Oil

Salt

3/4 Cup Shredded or Grated Parmesan Cheese

Directions:

Preheat the oven to 425°F. Line a sheet pan with parchment paper.

Trim the tough ends off the asparagus spears. Toss the asparagus in the oil and spread evenly on the lined sheet pan. Sprinkle lightly with salt.

Bake for 25 minutes, or until the asparagus is tender. Remove from the oven and sprinkle the Parmesan Cheese evenly over the asparagus. Return to the oven for 5 more minutes, or until the cheese starts to brown and crisp. Serve immediately.

Keto Blueberry Muffins

From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

1/2 Cup Granular Erythritol

2 tsp Baking Powder

1/4 tsp Salt

2 Large Eggs

1/4 Cup Sour Cream

1/2 tsp Vanilla Extract

1/2 Cup Fresh Blueberries

Directions:

 Preheat the oven to 350°F. Greases a standard-size 12-well muffin pan.

In a small bowl, whisk together the almond flour, erythritol, baking powder, and salt.

In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring until well blended. Gently stir in the blueberries.

Pour the batter into the prepared muffin pan, filling each well about 3/4 full. Bake for 25-30 minutes, until the tops are lightly browned and a toothpick or tester inserted in the middle of a muffin comes out clean.

Allow the muffins to cool completely before removing from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keto Drop Biscuits

  From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 Cup Sour Cream

2 Large Eggs

2 TBSP Salted Butter, melted but not hot

Directions:

Preheat the oven to 400°F. Grease a baking sheet with oil or line it with parchment paper.

In a medium-sized bowl, whisk together the almond flour, baking powder, and salt

In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until well combined. Allow the batter to sit for 5 minutes.

Drop the batter by the large spoonful onto the prepared baking sheet, leaving about 2 inches between the biscuits. Bake for 10-12 minutes, until the tops are golden brown. Allow to cool before removing from the pan. Leftovers can be stored in an airtight container in the refrigerator for up to a week. The biscuits can be reheated in the microwave for a few seconds; be careful not to overheat.

Keto Sausage Gravy (Gluten Free)

 From Southern Keto by Natasha Newton

Ingredients:

1 lb Breakfast Sausage

1 cup Heavy Cream

3/4 Cup Water

1/2 tsp Xanthan Gum

Salt and ground Black Pepper

Drop Biscuits

Directions:

In a large skillet over medium heat cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes.

Reduce the heat to low. Stir in the cream, water, and xanthan gum. Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes. If it gets too thick, thin it with water, adding a tablespoon at a time.

Season the gravy to taste with salt and pepper. Serve over biscuits, if desired. The gravy is best served right away, but leftovers can be stored in the refrigerator for up to 5 days.

Shamrock Mint Shake

 Ingredients

3 Large Scoops of Vanilla Ice Cream

1/4 Cup Heavy Cream

1/2 tsp Peppermint Extract

6 drops green food dye

Optional Whipped Cream and Cherry, for topping

Directions

Take a blender and add the ice cream, heavy cream, peppermint extract, and food coloring. Mix until smooth. Lastly pour into a glass. Top with whipped cream and a cherry.

Zucchini or Pumpkin Bread

 Ingredients

3 Cups Shredded Zucchini (about 3 medium) or 2 Cups Pumpkin Purée (1 can 16oz)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 tsp Vanilla

4 Large Eggs

3 Cups All-Purpose Flour (or whole wheat flour)

2 tsp Baking Soda

1 tsp Salt

1 tsp Ground Cinnamon 

1/2 tsp Ground Cloves

1/2 tsp Baking Powder

1 Cup chocolate chips

Directions 

Preheat oven to 350*F.

Grease loaf pans (or prepare muffin pans). Mix zucchini (or pumpkin) with sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients.

Bake for 50-60 minutes in a loaf pan, or 25-30 minutes for muffins.

Allow to cool for 5-10 minutes.

Creamy Tuscan Chicken

 

Ingredients

2 Skinless Boneless Chicken Breasts

3 TBS Lemon-Pepper Seasoning

2 TBS Olive Oil

1/2 Onion Diced

1/2 Cup Chicken Broth

2 TBS Minced Garlic

1 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

1 tsp Garlic Powder

1 tsp Dried Italian Seasoning

3 Cups Fresh Baby Spinach

5 ounces Sun-Dried Tomatoes, cut in julienne strips

Directions

Season the chicken with lemon-pepper seasoning.

In a large skillet, warm the olive oil over medium-high heat. Add the chicken and cook, turning once, until cooked all the way through (8-12 minutes per side, or until internal temperature of chicken is 165°F). Transfer to a plate and set aside.

To the same skillet, add the onion and cook stirring occasionally, until translucent, 3-5 minutes. Add the stock and garlic and cook, using a spoon to scrape up any brown bits that may have stuck to the bottom of the pan. Pour in the cream and add the Parmesan cheese, garlic powder, and Italian Seasoning. Stir until the cheese melts and the ingredients are incorporated.

Lower the heat to a medium-low and add the spinach and sun-dried tomatoes, letting the spinach wilt and the sun-dried tomatoes heat through for 3-5 minutes. Add the chicken to the mixture and serve! This can be served over rice, or as is!