Bacon, Blue Cheese and Cranberry Cheese Ball with Pecans

Serves: Serves 4-6

Ingredients

  • 1 8-ounce package cream cheese, softened
  • ½ cup shredded Cheddar cheese
  • ¼ cup crumbled blue cheese
  • 4 strips thick-cut bacon, cooked and crumbled
  • 2 green onions, sliced
  • 3 tablespoons chopped pecans
  • 3 tablespoons chopped dried cranberries

For the outer layer:

Instructions

  1. Place all the ingredients in a bowl and stir or knead together until thoroughly combined. Form the mass into a ball or log (whichever shape desired) and wrap it in plastic wrap. Refrigerate for at least one hour or up to 2 days.
  2. Toss the outer layer ingredients together and spread them out on a plate. Roll the cheese ball in them to evenly coat the surface.
  3. Serve with crackers.

Low Carb Pecan Pie

I love pecan pie. Love, LOVE, LOOOVE, LOOOOOVE. At Thanksgiving, this was the thing I was most looking forward to cheating on from staying low carb.

Source: ketouk

Ingredients

  • Crust:
    • 350g Almond Flour
    • 60g Butter
  • Filling:
    • 3 eggs, beaten
    • 240g powdered sweetener (Splenda)
    • 30g Butter
    • 240ml sugar free maple syrup
    • 350g Pecans (chopped)
    • 5ml vanilla extract

Directions

  1. For the crust, mix together the ingredients, press into an 8” or 9” pie plate and refrigerate.
  2. Beat the eggs with the Splenda. Add the vanilla, butter and syrup, then add the pecans.
  3. Pour into the crust and bake at 180c for about 45 minutes.

Low Carb Strawberry Muffins

A little higher on the sugar alcohols side, but maybe it will be okay.

Source: lowcarbdiet

Ingredients

  • 6 eggs
  • 2¼ cups almond flour
  • 1 cup strawberries, chopped
  • ¼ cup coconut flour
  • ¼ cup sweetener
  • ¼ cup sugar free artificial honey
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • For the streusel:
    • ¼ cup almond flour
    • ⅓ cup chopped pecans (or any other nuts)
    • 1 tablespoon sugar free honey
    • 2 tablespoons sweetener
    • 2 tablespoons butter, softened
    • ½ tsp cinnamon

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl combine almond flour, coconut flour, sweetener, baking soda and salt. Slowly add in eggs, honey, butter and vanilla. Make sure all ingredients are blended thoroughly. Fold in strawberries, making sure not to puree the starberries.
  3. In a separate bowl, mix streusel ingredient and set aside.
  4. Pour batter evenly amond the muffin liners and lightly sprinkle with streusel topping. Bake for 25-30 minutes.

Nutritional Information

Serving size: 1 Muffin (Total recipe makes 12 servings)
Protein 9.08g, Cals 279, Carbs 22.12g, Fiber 4.75g, Sugar Alcohol 10.50g — NET CARBS: 6.88g

Broccoli Salad

A friend posted this recipe on Pinterest. The original had pasta which I dropped. And sugar which I’ve replaced with Splenda.

Source: damndelicious.net

Site Description

A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!

Ingredients

  • 6 slices bacon, diced
  • 1 head broccoli, cut into florets and finely chopped
  • 2 cups seedless red grapes, halved
  • 1/3 cup diced red onion
  • 1/4 cup chopped pecans
  • Dressing
    • 1/2 cup plain Greek yogurt
    • 1/2 cup mayonnaise
    • 1/3 cup red wine vinegar
    • 1 tablespoon Splenda
    • 1/2 teaspoon dried thyme
    • Kosher salt and freshly ground black pepper, to taste

Directions

  1. To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. In a large bowl, combine bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
  4. Serve immediately.