Low Carb and Keto Friendly Butter Cake Recipe

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Ingredients

• 2.5 Cups Almond Flour
• 1 Cup Coconut Flour
• 1/4 Cup Egg White Protein
• 1 Tbs Baking Powder
• 1/2 Tsp Salt
• 1 Cup Salted Butter Softened
• 1 Cup Swerve I used the granular version
• 7 large eggs
• 3 tsp vanilla extract
• 1/2 cup Heavy Whipping Cream
• 1 Cup Water
• Optional Butter Cake Topping ideas:  Sprinkle Powdered Swerve on top or top is with a Low Carb Cream Cheese Frosting as seen in this Low Carb Lemon Pound Cake recipe we shared a few months ago.

Instructions

1. First, start by combining the softened butter and Swerve sweetener together with a mixer until it is well combined.
2. Next, add the wet ingredients to the butter mixture.
3. Finally, add the remaining dry ingredients to the butter mixture and stir.
4. The batter will come out somewhat thick and spreadable.  This is perfect!
5. Spray a bundt pan with non-stick cooking spray and then dust completely with coconut flour.  Be sure to cover the bundt pan completely to avoid sticking.
6. Bake it at 350 degrees for about 45 to 50 minutes until it's golden brown.  Do the toothpick test meaning place a toothpick in the cake and if it comes out clean, it's done.
7. You can make this as a sheet cake but the cooking time will be a lot less.  It may only take it about 20 to 25 minutes at 350 degrees.

Base Recipe adapted from site

Slow Cooker Chicken Marsala

Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

This article and recipe adapted from this site

Chicken Francese

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Ingredients

• 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
• 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan grated
• 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
• 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
• 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
• 4 garlic cloves minced
• ¼ teaspoon red pepper flakes more, to taste
• ½ cup dry white wine ie, Pino Grigio
• 1 ¼ cups chicken stock
• Juice of two fresh lemons about 4 tablespoons

Instructions

1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2. Cut each pounded chicken piece into halves, or thirds. Set aside.
3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
7. Place the coated chicken into the hot skillet, 2 at a time.
8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
15. Add the lemon juice. Stir until slightly thickened.
16. Season with a healthy pinch of salt and pepper.
17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
18. Taste and adjust seasonings, if necessary.
19. Place cutlets on plates, or platter, and pour sauce over the top.
20. Garnish with remaining parsley.
21. Enjoy!

This article and recipe adapted from this site

fluffy, fluffy pancakes

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INGREDIENTS

• 1 cup All-Purpose Flour, sifted
• 2 tsp Baking Powder
• Pinch of Salt
• 2 tbsp White Sugar
• 3/4 cup plus 2 tbsp Milk
• 1 Large Egg, beaten
• 2 tbsp Unsalted Butter, melted
• 1 tsp Pure Vanilla Extract
• Canola Oil (or any other vegetable oil), for cooking

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INSTRUCTIONS

1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Base Recipe adapted from site

ALICE SPRINGS CHICKEN

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Recipe:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's Seasoning Salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. Mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
• 2 cup shredded Colby/Jack cheese

INTRUCTIONS

1. First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
2.  While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***
3. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan.
4. To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. 
5. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
6. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
7. Serve with the left over Honey Mustard Sauce that you made.

This article and recipe adapted from this site

Easy Slow Cooker Chicken Taco Soup

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Ingredients

• 1 cup mild salsa
• 15 ounce can black beans rinsed and drained
• 15 ounce can pinto beans rinsed and drained
• 15 ounce can corn drained
• 14.5 ounce can petite diced tomatoes
• 3 tablespoons homemade taco seasoning or store-bought
• 2 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

Instructions

1. Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
2. Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
3. Serve with toppings as desired.

Notes

• Freezer to Slow Cooker Directions:(1) Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.(2) Thaw the bag (either 24 hours in refrigerator or in a bowl of water).(3) Transfer bag contents to slow cooker, add the broth and cook according to directions above.
• As written, this soup is medium-spicy. You can use 1 tablespoon less taco seasoning for a mild version.
• The taco soup can cook for longer than 6 hours if needed. I wouldn't recommend cooking it more than 8 hours (on low).

This article and recipe adapted from this site

Sun-dried tomato and mushroom pasta in a garlic and basil sauce

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Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 3.5 oz sun-dried tomatoes diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 1/2 lb fettuccine pasta

Instructions

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Recipe Notes

WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream unlike heavy cream. To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

This article and recipe adapted from this site