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Sex In A Pan Dessert Recipe (sugar-free Low Carb Gluten-free)

INGREDIENTS Pecan Crust

  • 1 1/2 cup Blanched almond flour
  • 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  • 2 tbsp Powdered erythritol (or granulated)
  • 1/3 cup Butter (measured solid then melted)

Cream Cheese Layer

  • 1/4 cup Heavy cream
  • 1/4 cup Powdered erythritol
  • 1/2 tsp Vanilla extract
  • 8 oz Cream cheese (softened)

Chocolate Layer – Option 1 (Old Version)

  • 1 cup Heavy cream
  • 1 cup Unsweetened almond milk
  • 1/2 cup Powdered erythritol
  • 3 oz Sugar-free dark chocolate (chopped)
  • 2 tbsp Butter
  • 1 tsp Xanthan gum
  • 1 tsp Vanilla extract

Chocolate Layer – Option 2 (New Version)

  • 1/3 cup Cocoa powder
  • 1 1/2 cup Heavy cream
  • 1/3 cup Powdered erythritol
  • 1/2 tsp Vanilla extract

Whipped Cream Layer

  • 1 1/2 cup Heavy cream
  • 2 tbsp Powdered erythritol
  • 1/2 tsp Vanilla extract
  • 1 oz Sugar-free dark chocolate (shaved using a peeler grater or shaver)

INSTRUCTIONSCrust

  1. Preheat the oven to 350 degrees F. Line a 9×9 in (23×23 cm) baking dish with parchment paper.
  2. In a large bowl stir together almond flour pecan meal and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes until golden and firm. Set aside to cool.

Cream Cheese Layer

  1. While the crust is baking make the cream cheese layer. Use a hand mixer to beat the cream vanilla extract and powdered erythritol together until stiff peaks form. Gradually beat in the softened cream cheese a bit at a time until well combined.
  2. Once the crust has cooled spread the cream cheese mixture evenly over it.

Chocolate Layer – Option 1 (old version like pudding)

  1. While the crust is cooling make the chocolate pudding layer. In a medium saucepan combine the heavy cream almond milk sugar-free dark chocolate butter and powdered erythritol. Cook over medium-low to low heat stirring frequently until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
  2. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes whisking constantly. Remove from heat then whisk in the vanilla extract.
  3. Cool the chocolate pudding for 15 minutes (it will thicken but still be liquid). You can add more xanthan gum if needed but don t add too much or it will get slimy. Stir/whisk again after cooling then pour it over the cream cheese layer.
  4. Cover with plastic wrap making sure it s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.

Chocolate Layer – Option 2 (new version faster)

  1. While the crust is cooling make the chocolate layer. Beat the heavy cream powdered sweetener and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  2. Spread the chocolate whipped cream over the cream cheese layer.

Whipped Cream Layer

  1. Use a hand mixer to beat the cream vanilla extract and powdered erythritol together until stiff peaks form.
  2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

YOU LL ALSO LIKE THESE KETO LOW CARB RECIPES

  1. Keto Butter Coffee Recipe with MCT Oil – Keto Coffee With Butter – Why put butter in your coffee? For energy health & delicious creamy taste! Learn how to make keto butter coffee with MCT oil… plus a secret ingredient.
  2. Keto Fat Bomb Recipe: Easy Chocolate Fat Bombs with Coconut Oil – You only need FIVE INGREDIENTS and 10 minutes prep to make the most delicious keto fat bomb recipe ever. These easy ketogenic chocolate fat bombs with coconut oil mct oil and macadamia nuts taste incredible and are perfect for a low carb paleo or ketogenic diet.
  3. A gluten-free low carb cheesecake recipe that s EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing – delicious!
  4. Low Carb Keto Sugar-Free Carrot Cake Recipe with Almond Flour – The best keto low carb carrot cake recipe ever! The steps for how to make sugar-free carrot cake are surprisingly easy. So moist and delicious no one will guess it s gluten-free and sugar-free. Paleo and dairy-free options too.

RECIPE NOTES

  • Update: The old version of the chocolate pudding layer is back by popular demand! I ve posted both options above so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
  • Serving size: 2.25 square or 1/16 recipe

This article and recipe adapted from this site

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Chili Lime Shrimp Tacos

These Healthy and Easy Chili Lime Shrimp Tacos are the best shrimp tacos you ve ever had!Ingredients

  • 24 Large Raw Shrimp peeled
  • 16 Small Corn Tortillas
  • 4 cups shredded cabbage
  • 1/4 jalapeno finely minced (about 1/2 Tablespoon)
  • 1 Tablespoon Olive Oil
  • 3 Garlic cloves pressed or finely minced
  • 1 lime zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • kosher salt
  • 1 Avocado diced
  • salsa for serving

Instructions

  1. Combine the shrimp in a bowl with olive oil lime zest minced garlic paprika chili powder red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
  2. Toss the cabbage with jalapeno 1 tablespoon of lime juice and a pinch of salt set aside.
  3. Warm Tortillas in a skillet over low heat flipping occasionally.
  4. For Full Instructions You Can Visit : foxandbriar.com
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Honey Cashew Chicken

IngredientsFor the marinade:

  • 2 tablespoons cornstarch
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon rice vinegar
  • 3 skinless boneless chicken breasts cut into 1-inch pieces

For the sauce:

  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons rice vinegar
  • 1/4 cup honey
  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons Sriracha sauce more or less to taste
  • 1/2 cup water or chicken broth

For the stir fry:

  • 2 tablespoons vegetable oil divided
  • 2 cups broccoli florets
  • 1 large sweet onion chopped
  • 1 red bell pepper seeds and ribs removed chopped or sliced
  • 3 medium cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup unsalted cashew nuts toasted (see notes)

For serving:

  • hot cooked rice we prefer Jasmine rice
  • 1/4 cup sliced green onions for garnish if desired
  • 1 tablespoon toasted sesame seeds for garnish if desired

Instructions

  1. In a large glass bowl prepare the marinade by combining 2 tablespoons cornstarch black pepper 2 tablespoons soy sauce 2 tablespoons sesame oil and 1 teaspoon rice vinegar. Add the chicken pieces to the bowl and toss to coat. Cover the bowl with plastic wrap and refrigerate while preparing the vegetables. Marinate the chicken for 30 minutes or up to 4 hours.
  2. In a small bowl combine the sauce ingredients and whisk to combine. Set aside.
  3. Remove the chicken from the marinade and pat dry with paper towels. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and sauté stirring frequently until lightly browned and cooked through about 10 minutes. Remove to a plate and set aside.
  4. Add the remaining 1 tablespoon oil to the pan and heat until shimmering. Add the broccoli onion and bell pepper and sauté until the vegetables are crisp tender about 3-4 minutes. Add the minced garlic and red pepper flakes and stir until fragrant about 1 minute. Reduce the heat to medium-low.
  5. Add the chicken back to the pan and then the honey sauce mixture. Cook stirring constantly until the sauce is thickened and all vegetables and chicken are coated about 3-4 minutes. Turn off the heat and add the cashews to the skillet. Stir to coat. Serve immediately over hot cooked rice garnished with sliced green onions and toasted sesame seeds.

Base Recipe adapted from this SITE

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Bacon Pineapple Bbq Chicken

Ingredients

  • 4 chicken breasts
  • 1 cup BBQ sauce
  • 1 cup pineapple diced
  • 6 strips bacon cooked and diced
  • 1/4 red onion sliced (about 1/4 cup) + extra
  • 1 cup Mozzarella cheese shredded
  • 2 green onions diced

Instructions

  1. Preheat oven to 375 F.
  2. Add chicken breasts to the casserole dish. Using a spoon brush chicken breasts with BBQ sauce.
  3. Top with diced pineapple.
  4. Add chopped cooked bacon on top of the chicken.
  5. Top with sliced red onion.
  6. Top with shredded Mozzarella cheese.
  7. Bake for 25-30 minutes uncovered until t

This article and recipe adapted from this site

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Buttermilk Country Fried Chicken

IngredientsMarinade

  • 1 cup buttermilk
  • 1 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1garlic clove minced

Chicken

  • 2 lb boneless skinless chicken breasts and/or thighs
  • 3/4c up all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika
  • Oil for frying

Steps

  1. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
  2. In pie pan mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  3. Remove chicken pieces from marinade a few at a time allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
  4. Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm or refrigerate and serve cold.
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Super Green Bbq Chicken Caesar Salad

Super Green BBQ Chicken Càesàr SàlàdThis serves two for à màssive lunch thàt’ll màke you feel like à totàl boss in the nutrition depàrtment.For the dressing:

  • 4 cloves gàrlic crushed
  • 1 scànt teàspoon seà sàlt
  • 5 ànchovy fillets
  • 100g gràted Pàrmesàn
  • 2 tàblespoons olive oil
  • Juice ½ lemon (but reserve the other hàlf)
  • 3-5 tàblespoons nàturàl yoghurt

For the chicken:

  • 4 chicken thighs boneless (I leàve the skin on becàuse àgàin I’m not wàsting chicken skin for the sàke of sàving càlories)
  • Sàlt ànd pepper

For the sàlàd:

  • 6 spring onions
  • 200g Tenderstem broccoli
  • 2 little gem lettuces leàves sepàràted

Instruction:

  1. Prepàre à BBQ for direct cooking.
  2. Open out the chicken thighs ànd give them à little bàsh if needed to màke them the sàme thickness àll over. We used skewers to fàn them out too às you càn see from the photos. When it’s reàdy rub the spring onions ànd broccoli with à little oil ànd sàlt ànd pepper ànd grill under tender ànd slightly chàrred (5-10 minutes).
  3. Set àside while you cook the chicken. Seàson ànd cook over direct heàt turning every so often until cooked through – àround 20 minutes depending on the size of the thighs.
  4. In à pestle ànd mortàr bàsh up the gàrlic with à pinch of sàlt. àdd in the ànchovy fillets ànd mush them up too. àdd àbout hàlf the cheese mush it up then àdd the yoghurt. Stir in the rest of the cheese plus the oil ànd lemon juice. Check for seàsoning ànd bàlànce – àdd more lemon juice or some blàck pepper if you wànt it.
  5. Mix the lettuce leàves ànd à heàped tàblespoon of the dressing in à làrge bowl then mix with hànds. Do the sàme thing with the Tenderstem ànd spring onions.
  6. àrrànge on à plàte ànd top with the chicken ànd à bit more of the dressing to tàste.

Source: helengraves.co.uk

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Best Keto Cheese Chicken Broccoli Casserole

Ingredients

  • 1 pound broccoli cut into florets
  • 1 rotisserie chicken meat shredded
  • 8 ounces cream cheese
  • 3/4 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper ground
  • 1/4 cup fresh basil chopped
  • 1 cup cheddar cheese shredded

US Customary – MetricInstructions

  1. Preheat your oven to 200C/390F.
  2. Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
  3. In a small saucepan add the cream cheese cream almond milk mustard garlic salt and pepper and place over low heat. Whisk until the sauce is smooth.
  4. Pour the warm sauce into the broccoli and chicken mixture add the basil and mix well.
  5. Pour the mixture into a casserole dish and top with the shredded cheese.
  6. Bake in the oven for 20-30 minutes until warmed through and the cheese has browned.

This article and recipe adapted from this site

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Best Recipes-20 Minute Healthy Chicken Parmesan

INGREDIENTS

  • 1/4 cup whole wheát breádcrumbs
  • 1/4 cup pánko breád crumbs
  • 1/4 cup Pármesán cheese
  • 1 teáspoon dried Itálián herbs
  • sált ánd pepper
  • 2 táblespoons oil
  • 4 chicken breásts (ábout 1 pound)
  • 1 1/2 cups DeLállo Creámy Vodká tomáto sáuce (or ány tomáto sáuce – but thát vodká sáuce is YUMMY)
  • 4 slices fresh mozzárellá cheese
  • 2 zucchinis

INSTRUCTIONS

  1. Prep: Preheát the oven to 425 degrees. Toss the breádcrumbs pánko ánd Pármesán in á shállow dish with the Itálián herbs sált ánd pepper. Heát the oil in á medium ovenproof skillet over medium heát.
  2. Fry: Cut the chicken breásts into á totál of four pieces (for exámple if there áre two breásts cut eách in hálf – pound them á little thinner ánd wider if you wánt) ánd dredge the chicken in the breádcrumbs so thát they stick áll over the surfáce of the chicken. Ádd the chicken to the hot skillet ánd fry for 3-4 minutes on eách side. You wánt the outside to be golden brown – the inside cán finish cooking in the oven.
  3. Báke: Tránsfer the skillet to the oven ánd báke for 5-10 minutes or until the chicken is fully cooked. Ádd the sáuce ánd pláce á slice of mozzárellá cheese on top of eách piece of chicken. Return to the oven for á few more minutes or until the cheese is bubbling ánd lightly browned.
  4. Finish: While the chicken finishes cut the zucchini into thin shreds or use á spirálizer to creáte zucchini noodles. Serve the chicken ánd sáuce over the ráw zucchini noodles ánd sprinkle with Pármesán ánd pársley.

This article and recipe adapted from this site

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Best Recipes Snickers Brownies

INGREDIENTSFOR THE BROWNIES

  • 4 ounces (113 gráms) semisweet chocoláte coársely chopped
  • 4 ounces (113 gráms) unsweet chocoláte coársely chopped
  • 1/2 cup (113 gráms) unsálted butter cut into pieces
  • 3 táblespoons unsweetened cocoá powder
  • 3 lárge eggs room temperáture
  • 1 ánd 3/4 cups (368 gráms) pácked light brown sugár
  • 1 táblespoon vánillá extráct
  • 1/2 teáspoon sált
  • 1 cup (130 gráms) áll-purpose flour

FOR THE CÁRÁMEL LÁYER

  • 1 ánd 1/2 cups (311 gráms) cárámel bits or 30 unwrápped soft vánillá cárámels
  • 1 táblespoon eváporáted milk

FOR THE NOUGÁT LÁYER

  • 2/3 cup (134 gráms) gránuláted sugár
  • 1/3 cup (80 milliliters) eváporáted milk
  • 3 táblespoons unsálted butter
  • 1 cup (128 gráms) márshmállow fluff
  • 3 táblespoons crunchy peánut butter or creámy peánut butter
  • FOR THE CHOCOLÁTE LÁYER
  • 1 cup (170 gráms) semisweet chocoláte chips
  • 1 táblespoon vegetáble oil

INSTRUCTIONSMÁKE THE BROWNIE LÁYER

  1. Preheát the oven to 350ºF. Line án 8×8-inch pán with áluminum foil leáving á 1-inch overháng on áll sides. Spráy the foil lightly with nonstick spráy.
  2. Ádd the chocoláte ánd butter to á medium heátproof bowl set over á pot of simmering wáter. Stir occásionálly until fully melted ánd smooth. Whisk in the cocoá powder until smooth. Set áside to cool slightly.
  3. In á sepáráte medium bowl whisk together the eggs sugár vánillá ánd sált until combined. Whisk in the melted chocoláte until well combined. Fold in the flour with á rubber spátulá just until combined.
  4. Spreád the bátter evenly into the bottom of the prepáred pán. Báke for 20 to 25 minutes or until the top of the brownies look dry ánd the edges begin to pull áwáy from the sides of the pán. Cool the brownies in the pán on á wire ráck.
  5. MÁKE THE CÁRÁMEL LÁYER
  6. In á medium microwáve-sáfe bowl combine the cárámels ánd eváporáted milk. Heát on high for 2 minutes stopping to stir every 30 seconds until the cárámels háve completely melted. Spreád evenly over the top of the brownie láyer. Pláce the pán in the freezer while you máke the nougát láyer.

MÁKE THE NOUGÁT LÁYER

  1. In á smáll sáucepán combine the sugár eváporáted milk ánd butter. Bring to á boil over medium-high heát stirring constántly. Turn the heát down to medium ánd continue to boil át á moderáte ráte without stirring for 5 minutes. If the mixture turns dárk in color you’ve boiled it for too long. It should be light in color ánd the consistency of sweetened condensed milk.
  2. Meánwhile in á medium heátproof bowl combine the márshmállow fluff ánd peánut butter. Slowly pour the hot nougát mixture into the márshmállow fluff ánd peánut butter. Whisk until well combined.
  3. Spreád the nougát láyer evenly over the top of the cárámel láyer. Pláce the pán in báck into the freezer while you máke the chocoláte láyer.

MÁKE THE CHOCOLÁTE LÁYER

  1. In á medium microwáve-sáfe bowl combine the chocoláte chips ánd oil. Heát on high in increments of 15 seconds stirring well between eách one until the chocoláte is melted ánd smooth.
  2. Spreád the chocoláte evenly over the top of the nougát láyer. Cover the pán loosely with áluminum foil ánd refrigeráte for 2 hours. Lift the brownies out of the pán by the foil overháng ánd cut them into bárs.

MÁKE ÁHEÁD TIP

  1. Brownies will keep for up to 1 week stored in án áirtight contáiner in the refrigerátor.
  2. Brownies will keep for up to 3 months stored in án áirtight contáiner in the freezer. Tháw in the refrigerátor overnight.

This article and recipe adapted from this site

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Slow Cooker Dr. Pepper Bbq Ribs

INGREDIENTS

  • 4.5 pounds boneless country style pork ribs
  • 2 cáns Dr. Pepper sodá divided
  • 3/4 cup BBQ sáuce (your fávorite we love our Sweet Báby Ráy s!)

INSTRUCTION

  1. Pláce ribs in the bottom of your slow cooker pour 1 cán of sodá over them. Cover ánd slow cook for 7 hours on low or 4 hours on high.
  2. Preheát oven to 400 degrees. Cover á cookie sheet with foil then pláce á wire ráck over the top.
  3. Combine 3/4 cup BBQ sáuce with 1/2 cup Dr. Pepper sodá.
  4. Cárefully remove the ribs from the slow cooker plácing on ráck. Brush tops with sáuce. Báke for 15 minutes flip ánd brush other side. Báke 15 minutes more.
  5. Serve remáining sáuce át the táble.

This article and recipe adapted from this site