2 cups cream cheese
3/4 cup cream
4 tablespoons xylitol
2 tablespoons vanilla
1 1/2 cup Almond Flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup Heavy Cream
3 tbsp diced cold butter
Preheat oven to 350 degrees
Whisk together dry ingredients. (Almond flour, salt, pepper, and baking powder)
Mash your butter into the almond flour until it’s crumbly sandy mix. (Use a pastry cutter if you have one or a rubber spatula).
Dig a well in the center and add the cream and egg.
Combine the almond flour into the wet ingredients being careful not to overwork it.
Fold in cheese.
Form dough into 4 big balls (for sandwiches, make 6 regular size for dinner biscuits) and lay on parchment paper.
Bake for 20 mins.
This recipe can make 6 medium size biscuits and the breakdown for that is
296 Calories; 27g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
4 large biscuits breakdown
443 Calories; 41g Fat; 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5 net carbs
By Gourmet Girl Cooks Adapted from Gourmet Girl Cooks
For the brownies
1 cup mashed, overripe bananas (approximately 3 medium bananas)
1/2 cup smooth almond butter (can sub for any smooth nut butter)
1/4 cup dark cocoa powder
For the cream cheese frosting
Dairy free cream cheese, softened (can sub for any cream cheese)
2 T granulated sweetener of choice
1-2 T cocoa powder
Dairy free milk if needed
For the brownies
Preheat the oven the 350 degrees, grease a small cake or loaf pan and set aside.In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, nut butter and dark cocoa powder and mix very well.
Pour the mixture into the greased pan and bake for around 20-25 minutes or until cooked through. Remove from the oven and allow to cool completely. Once cooled, at the frosting and refrigerate for at least 30 minutes to firm up.
Add all ingredients in a mixing bowl and mix well. Using a tablespoon, add dairy free milk until a VERY thick batter is formed.
For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Taken from here: http://www.seriouseats.com/recipes/2014/07/the-best-chinese-orange-chicken-recipe.html
1 Cup cornmeal (medium or course ground)
5 Cups water/stock/milk
Salt to taste
Pour a thin layer of batter on skillet (I use 1/2 cup), and spread to edges. Cook until top surface appears dry. Flip and cook another few minutes. You can either fill these and roll these up like crepes, or you can eat them like regular pancakes with butter and maple syrup – either way they’re great!
I made this to go on top of the sugar free Cheesecake. I think it turned out pretty good. May have to edit this because I can’t exactly remember what I put in it…
Heat over medium heat stirring occasionally until warm.
Got this recipe from here and made it for Dad’s 74th birthday. It’s essentially a giant Whopper cake. I think everyone agreed it was pretty much one of the best cakes ever.
In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. The batter will bubble at first, then settle
Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.
Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.
After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Place the breaded fish onto the empty plate.