1/2 cup sour cream
1/4 cup mayo
1 tablespoon freeze dried chives
1 teaspoon garlic salt
1 1/2 teaspoons onion powder
Blend altogether. Best if allowed to sit over night to develop flavor.
1 1/2 cups almond flour
3/4 cup coconut flour
1/3 cup sweetener ( i used granulated monkfruit)
1 Tablespoon beef gelatin
1 teaspoon Baking Powder
1/2 teaspoon pink salt
1/2 cup (1 stick) butter. melted
1 jumbo egg
1 teaspoon vanilla, butter, and nut flavor (by McCormick with extracts)
blend together the dry ingredients. add all the wet ingredients. You should be able to handle the dough without it sticking to your fingers.
Form balls, leave about 1/2 inch between cookies. push in center ( not all the way to tray just indent).
Bake at 350 for 18 to 20 minutes, until they turn golden brown.
3/4 cup sifted almond flour
2Tablespoons sweetener ( I used powdered monkfruit)
1 Tablespoon Psyllium Husks
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
2 large eggs
2 Tablespoons melted butter
2 Tablespoons Sour cream
*I use jumbo eggs and 1 Tablespoon of Sour cream
Blend together the dry ingredients.
Add wet ingredients and blend together.
Grease your donut baking pan, silicon, metal or glass
equally divide batter. I use a pastry bag.
Bake at 350 for 15 minutes
2 cups almond flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup coconut cream
2 Tablespoons vegan mayo
heat oven to 350
combine dry ingredients. Add the wet ingredients and mix together. divide into 12 equal biscuits.
bake 17 to 20 minutes, until edges brown.
A friend posted a picture of this soup which started a craving! I forgot to buy cream at the store but decided to make it any way. Using cream cheese instead made this perfect!
1/2 cup onion, chopped
1 shallot sliced thin
3 ribs of celery sliced thin
3Tablespoons Butter
20 oz Mushrooms sliced
2 cups warm water
4-6 beef bouillon cubes
8-10 oz cream cheese
salt and pepper to taste
Saute onions. shallots, celery and mushrooms in butter.
dissolve bouillon in water..
when the veggies are cooked to your desired tenderness add the water with bouillon. Heat over mediium low until simmering.
Add cream cheese, lower heat, stir until cheese is melted and well incorporated. Do Not Boil!
add salt and pepper to taste!
1/2 cup cacao powder
1/4 cup monk fruit sweetener
1/4 cup MCT oil powder
1 cup nearly boiling water
1 1/2 cups heavy whipping cream
combine the dry ingredients. Add water and stir until completely dissolved. Add Heavy whipping cream and mix well. Divide evenly into 8 freezer pop molds. ( i found them at the dollar store). Freeze solid. When ready to eat, run water carefully over the outside of the mold of the pop you want to eat. be careful or the stick will pull out. When mine did this i dug the pop out with a butter knife! Enjoy!
4 net carbs!
1/4 cup Rice Vinegar
1/4 cup sugar
2 Tablespoon Sesame Oil
1/2 cup Peanut Oil
1 Tablespoon Chili Oil
1 Tablespoon Soy Sauce
2 Tablespoons Sour Orange or Lemon juice
Combine Rice vinegar and sugar, stirring until the sugar is dissolved. Add the rest of the ingredients and blend well. This will separate, mix it back up before each use.
Makes about 1 1/2 cups
