- 2 pounds broccoli florets
- 3 tablespoons olive oil
- sea salt and pepper
- 10 ounces ham steak, cubed
- 1/2 cup heavy cream
- 1/4 cup chicken stock
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 2 cloves garlic, minced
- Preheat oven to 400°
- Layer broccoli in a large casserole dish. Drizzle with olive oil and sprinkle with a little salt and pepper.
- Roast broccoli for 15-20 minutes.
- While the broccoli is roasting, combine heavy cream, chicken stock, 1 cup cheddar cheese, mozzarella cheese, cream cheese and garlic in a medium sauce pan over medium-low heat. Stir frequently.
- Once the broccoli is done, top with cubed ham. Pour cheese sauce over top and mix everything together.
- Sprinkle remaining 1 cup of cheddar cheese over top.
- Bake for an additional 15 minutes.
Net Carbs per serving – 5.25g
- Calories: 338
- Fat: 26g
- Carbohydrates: 7.8g
- Fiber: 2.5g
- Protein: 21g
Mom’s Slow Cooker Breakfast Bake
Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes
Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber
- 2 lbs. ground sausage
- 4 cups cheddar cheese
- 12 large eggs
- ½ cup chopped sweet red pepper
- ½ cup chopped onion
- 1 tsp salt
- ½ cup heavy cream
- ½ tsp freshly ground black pepper
- 1 package of bacon
- In a skillet, cook bacon to crisp, cool, then crumble and set aside.
- Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
- In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
- In a slow cooker, add sausage mixture to the bottom.
- Then top with 2 cups of cheese.
- Then top with bacon.
- Then top with egg mixture.
- Then top with 2 cups of cheese once more.
- Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.
Prep Time: 15 minutes | Total Time: 15 minutes
Nutritional Facts: 3/6g Net Carbs| 494 Calories | 47g Fat | 3/6g Carbs | 7g Protein | 0g Fiber
- 1 package cherry gelatin, prepared and chopped (yes chopped) or 3 sugar-free cups of cherry jello
- 3 cups, roughly chopped mixed berries (chopped strawberries, blueberries and/or raspberries)
- 1 cup heavy cream
- 6 oz, cubed room temperature organic cream cheese
- 1 tsp vanilla extract
- 4 packets Splenda Naturals or 1 tbsp Steviva Blend
- In a chilled bowl (add to the freezer for about 5 minutes), add heavy cream, then use a hand mixer for 3-5 minutes until it becomes whipped cream and can make peaks.
- Add sweetener and vanilla and whip again. Add cream cheese and blend for another couple minutes until smooth (or mostly smooth).
- Gently fold in the mixed berries.
- Now gently fold in the gelatin.
- 1/3 cup coconut flour
- 1/3 cup Swerve Sweetener
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
- 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour
- 1/4 cup powdered Swerve Sweetener
- 1 tbsp cocoa powder
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 to 2 tbsp water
- Preheat the oven to 325F and grease a donut pan very well.
- In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
- Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
- Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
- In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
- Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
- Dip the top of each donut into the glaze and let set, about 30 minutes.
How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:
- Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
- You really can’t substitute any other flour in this recipe.
- Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!
Amount Per Serving (1 donut) Calories 123Calories from Fat 83 % Daily Value*Total Fat 9.2g14%Total Carbohydrates 4.68g2% Dietary Fiber 2.67g11%Protein 4.43g9% * Percent Daily Values are based on a 2000 calorie diet. Recipe Carolyn
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