Keto garlic biscuit in microwave

SINGLE SERVING
1 egg
1 Tbs Greek yogurt or sour cream
1 tsp olive oil, coconut oil OR butter
2 Tbs coconut flour
1 Tbs golden flax meal
½ tsp baking powder
¼ tsp sea salt
½ to ¾ tsp garlic powder
2 to 4 Tbs water, as needed for consistency

Use 3 Tbs flours instead of coconut flour and golden flax meal
Omit water, unless consistency is too thick then add a little water at a time as needed

SINGLE SERVING:
In a microwave safe mug or bowl, whisk together egg, oil and yogurt
Add coconut flour, flax, baking powder, salt and garlic powder
Mix well to combine
Add water, one tablespoon at a time, until batter is the consistency of  muffin batter
Microwave 1½ to 2 minutes or until cooked 

 

BIG BATCH IN THE OVEN (12 BISCUITS)
4 eggs (or 2 whole eggs plus 4 tablespoons egg whites)
⅓ cup Greek yogurt or sour cream
1 Tbs olive oil, coconut oil or butter
8 Tbs coconut flour (approximately a heaping ½ cup)
4 Tbs golden flax meal
2 tsp baking powder
1 tsp sea salt
2 to 3 tsp garlic powder
½ cup water, more or less as needed for batter consistency

BIG BATCH THM BAKING BLEND SUBSTITUTION
1 cup THM Baking Blend, or homemade
METHOD
If baking in the oven, preheat to 350
through
Oven bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean
If using THM Baking Blend, your cook time may be shorter. Start with a minute and check, adding more time if necessary
BIG BATCH IN THE OVEN
Mix as directed
Spray a muffin pan with non-stick spray
Divide batter evenly throughout muffin cups
Bake for 12 to 15 minutes, or until a toothpick inserted in center comes out clean
OVEN INSTRUCTIONS (SINGLE SERVING)
NOTES
I've found that coconut flour recipes tend to take longer to cook. If you start slicing your Garlic Biscuits in a Mug and notice it's not cooked all the way through, just popped the portion that is not cooked all the way back in the mug and back in the microwave for another 30 seconds or so. Since all microwaves vary, you'll just have to experiment a bit to find the right length of time for your microwave.
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Pumpkin cheese muffin low carb

Pumpkin cream cheese MUFFINS:

1/2 cup softened butter

1/4 c erythitol

15 oz can pure pumpkin (do NOT get pumpkin pie filling)

6 eggs

1 cup almond flour

1/2 T vanilla extract

1/2 t cinnamon
1/4 tsp ginger
1/2 t nutmeg

1/2 t pumpkin pie spice

CREAM CHEESE FILLING:

2 oz softened cream cheese

1/8 cup sour cream

4 tbl  of erythritol

Preheat oven to 350 degrees F.

For the muffins: Combine butter, sweetener and vanilla. Add eggs one at a time. Beat in pumpkin, coconut flour and spices. Line or grease muffin tins and fill each one equally.

For the filling: Combine 3 ingredients and mix well. Add a dollop to each muffin and swirl it in with a toothpick.

Bake for about 25 minutes or until set.

These are not like traditional muffins, but they are super moist and flavorful! If you are familiar cooking with coconut flour then you will be familiar with the texture of these muffins. They are a delicious treat!

Nutritional info for each muffin  Calories 168, Fat 15, Net Carbs 3, Sugar 1, Protein 5

Mole recipe

BETTY mom mole recipe

crush three cloves garlic into a powder
r

emove stems and seeds leave seeds for extra spice (roast in oven and soak for flavor also)
3 Anejoli peppers dry Dark red maroon big very sweet smelling

2 chile California or pasilla pepper
2 chinese red little pepper

4 tblspones sesame seeds ( can use almonds or pumpkin seeds peanuts)
Fry chiles together in small amount of oil
take the seeds and stems off
add two cloves of diced garlic into pan
1 tsp cumin
One tblspoon of

peanut butter
use half a block of abulita ybara chocolate shred with cheese grater
after frying
 add two cups of chicken broth or beef

tear up one corn tortilla helps to thicken the sauce.
I blend this in a blender to make smooth
Cook this sauce with pork roast or let simmer with already cooked shredded meat!!

yum!

Juanitas Dill pickles:
1 quart cider vinegar ( we use apple cider

3 quart water
1 cup pickling salt
approximatly 2 tsp pickling spice **** ( Mick and I didnt add this)
1 tsp red peppar flakes *** we used one dried red  hot pepper or jalepenos

changes:
my notes on back say:
1 c pickling salt
4 cloves garlic!! oohh!!
4chile peppers (if you want spicy)
1 tsp dill seed ( we didnt have fresh plant that year)
in jars:
sprigs of fresh dill ( we look for the  seedy ends from the big fresh plant)

alum*** says will make crunchy ( mick and I didnt use ) only use in the.soak in the beginning and scrub eagh cuke.
2 whole dried red peppers ( if you want spicy pickle)
1 clove of garlic ( peeled) we add two cloves fresh or 4!
bring water to a boil pour over prepared jars
keep jars warm in the oven 250 degrees
in flat cake pan fill 1/2 w water for 25 min
tips :clean jars boil lids and wipe rim after filling

we just put jars n lids in dishwasher in heat and rinse. cook the brine in a pot 1 quart is 4 cups. bring the hot bath water to a boil with lid

 hot bath is only for 5 min. make sure water covers the tops with lid on. let cool should make a popping sound as coold. tap tops in a few hours to be sure sealed.

.

Dixon Dill Pickles using Juanitas recipe

http://stickydoughgardening.blogspot.com/2012/06/dixon-dill-pickles.html?m=1

Dill Dixon pickles takes 6 weeks to brine!

we bough cukes from Joes garden in fairhaven 25 pounds for $37. free stalk of dill. Audrey loved the smell and cuttting the yellow flowers off. we usually look for dill that is going to seed. but it works.
we use Juanitas recipe every year
Juanitas Dill pickles:
1 quart (4  cups) cider vinegar ( we use apple cider vinegar)
3 quart (6 cups )hot water
1 cup pickling salt
approximatly 2 tsp pickling spice **** ( Mick and I didnt add this)
1 tsp red peppar flakes *** we used one dried red  hot pepper or jalepenos
changes:
my notes on back say:
1 c pickling salt
4 cloves garlic!! oohh!!
4chile peppers (if you want spicy)
1 tsp dill seed ( we have fresh plant this year)
in jars:
sprigs of fresh dill ( we look for the  seedy ends from the big fresh plant)
alum*** says will make crunchy ( mick and I didnt use ) only use in the.soak in the beginning and scrub each pickle, Mick says scrubbing the bumps may help with soaking in the brine.
2 whole dried red peppers ( if you want spicy pickle)
1 clove of garlic ( peeled) we add two cloves fresh. sometimes we add 4 cloves and smash a few.
(we through in the dishwasher to warm and rinse )
bring water to a boil pour over prepared jars
keep jars warm in the oven 250 degrees
in flat cake pan fill 1/2 w water for 25 min
tips clean jars boil lids . We bring brine to heat up dissolving salt. wipe rim after filling after tightening lids make sure not too full or touchimg lids. place into boiling hot water bath sub merge covering lids for only 5 min, to seal the lids. they will pop as they cool showing they sealed. tap.on tops to be sure after a few hours.

Keto Tiramisu

Keto Tiramisu Sugar free

Make the keto twinkies and let cool removing them from molds. brew strong esspresso.

Ingredients
6 Egg yolks (room temperature)
1/2  Cup granulated Swerve erithytol
1 Cup heavy whipping cream*
1 container 8 oz mascarpone cheese 

1 8oz cream cheese softened
14 baked Keto twinkies cut in half
5 Tbs unsweetened cocoa powder
1  Cup instant coffee + 1/2 cup dark rum liqueur ( for dipping the twinkies)

You will need a 9”x13” Baking pan 

Directions
Step 1
Beat the egg yolks and sugar on high speed until it’s fluffy and pale color 3-4 minutes
Add mascarpone and cream cheese and beat on low speed to combine into smooth mixture
In another bowl beat cold heavy whipping cream until it forms stiff peak
Gently fold together the whip. cream and egg/cheese mixture ,use spatula and try not to deflate the mixture,add in a few additions not at once
Step 2
Dip the twinkie in coffee/liqueur mixture (do it quickly, don’t immerse for too long to avoid soggy cake) and lay on the pan
Step 3
Pour a generous amount of prepared cream on your cookies ,spread out evenly and dust with cocoa powder
Continue doing the same process with second layer
Dust the cake with cocoa powder and place in a fridge at least 8-10 hours,before serving
Enjoy!

Notes
*You can substitute the heavy whipping cream with the remaining 6 egg whites, by beating those into a stiff meringue
*I used cocoa mascarpone that’s why the cake color is different from classic Tiramisu color, if you like this color better,just add 1 ½ tbs cocoa powder to your egg/cheese mixture

keto bagel

Dough

3 cups shredded mozzarella or cheddar

1 1/2 cups almond flour (I used winco bulk)

2 tsp xantham gum (winco bulk

4 Tbsp. cream cheese

2 eggs

Toppings (to taste)

Sesame seeds
sunflower seeds

Poppy seeds

Onion Powder

Garlic Powder

I put coconut oil spray on top of one of the bagels as a test to see if it would help keep the seeds/flavouring on top and it seemed to work.

Preparation • Preheat oven to 400°

• In a bowl mix the almond flour, xantham gum, and eggs until combined

• Place mozzarella or cheddar and cream cheese in a medium pot  or microwave and cook on low heated until melted
• Once the cheese is melted, combine with the other mixture. Knead until thoroughly combined I used a fork

• Roll the dough into log shapes and rest them into your donut pan  then sprinkle your toppings • Bake for 18 minutes

I made 6 bagels and kept them in the fridge.

MACROS

396 Calories/7g NET Carbs/54g Fat/17g Protein