Keto Strawberry Pretzel Salad

Keto Strawberry Pretzel Salad Recipe

This Keto Strawberry Pretzel Salad Recipe has a rich cream cheese filling, strawberry gelatin topping, and a wonderful fake pretzel crust made with pecans that gives you the tastes and textures of the classic without any carb guilt

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INGREDIENTS

Gelatin Layer

• 4 cups water warm
• 2 tbsp gelatin unflavored
• 2 tbsp strawberry flavoring no sugar added
• 8 drops Stevia liquid

Crust Layer

• 2 cups pecans crushed
• 1/4 cup butter melted
• 2 tbsp sweetener Swerve or preferred sweetener

Cream Cheese Filling

• 8 oz cream cheese room temperature
• 1 cup Sweetener Swerve or preferred sweetener
• 16 oz strawberries sliced

Whipped Cream

• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 tsp Sweetener Swerve or preferred sweetener

INSTRUCTIONS

 

• PREHEAT oven to 400°.
  
• Mix together crushed pecans, butter, and sweetener until mixed well.
  
• Place in an 8x8 baking dish and bake for 10-12 minutes. Remove from oven and allow to cool.
  
• In a medium bowl, mix together cream cheese and sweetener.
  
• In a large bowl with tall sides, mix together heavy cream, vanilla, and sweetener.
  
• Fold in Homemade Whipped Cream into the cream cheese mixture until smooth and incorporated.
  
• Spread the mixture evenly on top of the pecan crust.
  
• Top cream cheese mixture with strawberries in an even layer.
  
• Refrigerate for 20-30 minutes.
  
• Pour the Strawberry Gelatin over the top and refrigerate until set.

Beef Birria for Tacos

 

4 dried guajillo chiles

2 dried pasilla chiles

2 cups boiling beef broth (chicken is absolutely ok too)

3 pounds boneless short rib

1 yellow onion

6 cloves garlic, minced

3 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon cumin

2 teaspoons coriander

2 chipotle chiles (the type in adobo sauce)

Kosher & pepper

15 oz. can diced fire roasted tomatoes

For serving:

Corn tortillas

Monterey Jack cheese, shredded

Diced white onion

Chopped cilantro

• Preheat oven to 350
• Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover
• Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef
• To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes
• Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat
• To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes
• Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth
• Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours
• For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides
• Remove, open up carefully nd add onion and cilantro and eat
• Go make another 10

Homemade Pizza Dough

 

Pizza Dough Recipe

Ingredients 

• 1 ½ cup water warm
• 1 teaspoon sugar
• 2 ¼ teaspoon active dry yeast (1 package)
• 4 cups all-purpose flour
• 1 teaspoon salt
• ⅓ cup olive oil

Instructions

• In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.
• In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it's done it will come clean from the side of the bowl.
• Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you're not using the dough right away, you can also freeze the dough.

Notes

1. Recipe will yield enough dough for 2 large pizzas.
2. Yeast Information: Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
3. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
4. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
5. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
6. Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
7. Do I have to let the dough rise: No you don't, though if you want, you can. Usually I just refrigerate the dough until I'm ready to use it and while in the fridge it continues to slowly rise. You can use the dough right away after making.
8. Can I use instant yeast: Yes, if using instant yeast, you do not need to wait for it to froth up, you can just add all the ingredients to your bowl and mix.
9. Can I freeze the dough: Yes, for sure. Just place the dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months.
10. How do I bake the pizza: Preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first. Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.
11. Nutrition: Nutritional information is just based on pizza dough. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

**Taco Pizza

Mix a can or refried beans with salsa. Spread onto the crust and top with cheese. Bake @ 550 for 5-8 minutes or until

Crust is golden brown. After it comes out of the oven, top with lettuce, tomatoes and sour cream mixed together. Place the cold ingredients on top of the hot pizza. Enjoy! 

Egg Roll in a Bowl

Egg Roll in a Bowl Recipe

This Eggroll In A Bowl (Crack Slaw) is a one-skillet meal that is bursting with flavor and can be on the table in 20 minutes. It will keep everyone happy because it fits into Keto, Paleo, Whole30, Weight Watchers and Low Carb lifestyles! 

 Course Main Dishes

 Cuisine American, Asian

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 4

 Calories 291kcal

Ingredients

• 1 pound (16-ounces) ground beef
• 1 (16-ounce package) coleslaw mix
• 1/4 cup (2-ounces) shredded carrots
• 1 Tablespoon oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 2 teaspoons minced fresh ginger
• 3 Tablespoons soy sauce (or Coconut Aminos)
• 1 Tablespoon rice vinegar (or apple cider vinegar)
• 2 teaspoons Sriracha (or to taste)
• 4 Tablespoons chopped green onions
• 1/2 teaspoon sesame seeds

Instructions 

• Place a large wok or skillet on the stove over medium heat.
• Add oil. Add onions and saute for about 3 – 5 minutes.
• Add minced garlic and minced fresh ginger and cook for about one minute, stirring the whole time.
• Add the ground beef to the onions, garlic, and ginger.
• Cook the ground beef until brown and no longer pink and juices run clear.
• Empty the bag of coleslaw mix (shredded cabbage) and shredded carrots to the ground beef.
• Cook the coleslaw (shredded cabbage and carrots) with the ground beef until the cabbage is wilted and carrots are softened.
• Pour in the soy sauce, vinegar, and sriracha and stir.
• Garnish the dish with chopped green onions, more sriracha, and sesame seeds. Serve hot!
  I added bean sprouts and cashews to mine. Yummy! 

Raisin Puff Cookies

 Boil 1 1/2 cups raisins in a small saucepan with 1 cup of water until the liquid has disappeared. Add 1 teaspoon baking soda to the raisins while they are still hot. Set aside.

Mix in order:

1 cup butter

1 1/2 cups sugar

1 teaspoon vanilla 

1 teaspoon salt

2 eggs 

3 1/2 cups of flour 

Form into balls (or cookie scoop) Roll in sugar then flatten with a fancy bottom tumbler. Bake at 350° for about 13-15 minutes. (If you want them crispier, bake longer)