Low Carb/Keto Recipes

Low Carb with the CarrsCome visit me over on my blog where I share my recipes for my Low Carb and mostly Keto goodies!

Meals, snacks and treats that will be quick to make for busy Moms who want to eat better!

CHECK OUT ALL OF MY RECIPES WHEN YOU …….

CLICK HERE!

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Since getting my Bella ceramic waffle maker I have been dreaming up things to make in it!

I did chocolate waffins last time, now it’s blueberry! They turned out to be like super rich waffles!

Soo so good! I gave instructions on how you could turn them into muffins if you don’t have a wafflemaker. But why don’t you have a wafflemaker yet?🤔

Go make these cause 2 will fill you up nice! It wouldn’t hurt to put some butter on them and have with Lakanto Maple flavor syrup either, just saying😍

Keto Blueberry Waffins

Dry:

2 cups almond flour

3 Tbsp Lakanto monkfruit sweetener

1 1/2 tsp baking powder

Wet:

4 lg eggs, room temperature

5 Tbsp butter + 3 Tbsp coconut oil; melted&cooled

1/2 cup heavy cream

2 Tbsp lemon juice

1 tsp vanilla extract

1/4 tsp stevia glycerite/liquid stevia

1 cup frozen blueberries

Whisk dry. Whisk wet. Add wet to dry while whisking.

Stir in blueberries.

Either scoop onto waffle iron and cook 3 min.

-or-

Scoop into 12 muffin tins and bake at 350F for 20 to 25min until set. Cool for 10 min in the pan.

2.3 net carb per waffin, or muffin.

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Toto is a coconut spice cake that is popular throughout the Caribbean. On some islands it is simply called Coconut Cake. Toto is a dense cake that is rather plain and not much to look at but the combination of coconut and spices makes for a delicious confection that is sure to delight any coconut lover.

It is usually made with wheat flour and white sugar, but I have #ketofied this recipe so I use #almondflour and #goldenmonkfruit . If you follow the instructions exactly and fold in the whipped egg whites, you will get a fluffy, moist cake that melts in your mouth!

Here are some pictures to guide you in making this awesome cake!

The batter you mix before folding in the whites.

Egg whites should be fluffy like this.

Getting started. I used 1/3 of the whites at a time.

2nd third being folded.

Final third. The end should resemble this.

Spread into parchment lined pan and cook till toothpick tested clean and golden like this.

Keto Jamaican Toto (coconut cake)

1 1/2 cup of almond flour

3/4 cup of shredded coconut

3/4 cup of golden monkfruit

1/2 tsp of baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp vanilla powder (or 1 vanilla pod scraped)

1/4 tsp of sea salt

4 large eggs (separate yolks and egg whites)

1/4 cup butter, melted

2 tbsp unsweetened almond milk

Preheat the oven at 350F degrees

Line an 8×8″ square baking tray with parchment paper and set aside.

In a large bowl, add all of the dry ingredients and combine.

Stir in the melted butter and the egg yolks with the almond milk until everything is mixed together evenly then set aside.

Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.

Carefully fold the egg whites into the batter, rotating the bowl with each fold.

Pour the cake batter into prepared pan.

Bake the cake in the oven for 40-50 minutes, it should be golden brown and firm to the touch or toothpick tested clean.

Remove the cake from the oven.

Lift it gently out of the pan by two sides and place on a cooling rack.

Store in an air tight container and eat within a few days or freeze.

4 g carb/ 2 g fiber per 1/12 of cake.

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I LOVE pancakes and the only thing I DON’T like about pancakes is how long they take to make!

The best thing about a dutch pancake is that once its in the oven, you can go do something else! No need to stand and watch it the whole time.

Whip this up in your blender quick and have a filling keto breakfast anytime! The leftovers also reheat well in a 350F oven for 5 min.

Keto Dutch Pancake

4 Lg eggs

1/2 cup heavy cream

1 cup almond flour

2 tsp vanilla

1 tsp lemon extract

2 Tbsp Lakanto monkfruit sweetener

1/2 tsp salt

4 Tbsp butter + 2 Tbsp for the pan

4 Tbsp coconut oil

In a 10″ cast iron pan -or- 8×8 glass pan put in 2 Tbsp butter. Place in oven as it preheats to 425F.

Blend ALL ingredients in a blender. Pour into pan from oven after swirling around butter. Bake 20 to 23 minutes until the top is set and light golden brown.

Will puff and deflate. Top with butter and some Lakanto Monkfruit Maple Flavored syrup.

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I am super excited to share that Low Carb with the Carrs recipe for “Extra Crispy Chicken Strips” was featured as one of the 21 Tasty Ketogenic Chicken Strips Recipes recommended!!
YAY!!
Thank you to all of you for sharing my posts and trying my recipes!! It is you who help spread the word about my keto ideas
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Here is the link to the article!
https://bestoflifemag.com/tasty-ketogenic-chicken-strips-r…/

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