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Keto Chocolate Almond Joy Ice Cream

Delicious Chocolate Almond Joy Ice Cream, because some times you feel like a nut and some times you are just krazyforketo.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Diabetic
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill and Freeze: 6 hours
Servings: 8
Calories: 308kcal
Author: Barry Aldhizer
Cost: 7

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup usweetened Coconut milk
  • 1/3 cup dark cocoa powder
  • 3/4 cup Powdered Erythritol
  • 3 egg yolks
  • 2 ounces Bake Believe Milk Chocolate Chips
  • 1 1/2 tbsp Kahlua Rum helps reduce iciness
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 oz Bake Believe Milk Chocolate Chips
  • 2 tbsp Almond Butter
  • 2 oz Coconut Flake Unsweetened

Instructions

  • Set a bowl over an ice bath.
  • In a medium saucepan over medium heat, combine the cream, 1/2 cup of the Coconut milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture just begins to bubble
  • Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches rapid boil
  • Remove from heat and add chocolate chips. Let sit 5 minutes and then whisk until smooth.
  • Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
  • Before churning, whisk in the remaining 1/4 cup of Coconut milk, the Kahlua and the vanilla extract, and the salt
  • Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions. add in mix in ingredients in the last few minutes of process
  • Once churned, transfer to an airtight container and freeze another few hours until firm.

Nutrition

Serving: 4oz | Calories: 308kcal | Carbohydrates: 10g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 0g | Cholesterol: 135mg | Sodium: 64mg | Potassium: 211mg | Fiber: 4g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

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Keto Sugar-Free Lemon Meringue Pie

Sugar-free lemon pie - with coconut flour pie crust and sugar-free lemon curd. Gluten-free, paleo, keto.a delicious low carb meringue pie
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Servings: 8
Calories:
Author: Barry Aldhizer

Ingredients

  • 1 Coconut flour pie crust recipe from my blog click link
  • 1/2 cup Lemon Juice
  • 1 tbsp lemon zest
  • 4 Large Egg
  • 1/2 cup Butter or coconut oil melted
  • 1/2 cup Erythritol
  • 1/2 cup Erythritol

Instructions

  • Coconut Flour Pie Crust
  • Prepare the Coconut flour Pie Crust following my blog recipe.
  • Sugar-Free Lemon Curd
  • Whisk the lemon juice, sweetener, eggs, and egg yolks together in a saucepan.
  • Bring to medium heat and add the coconut oil or butter, stirring continuously, to prevent the eggs from cooking and scramble.
  • When the coconut oil is melted, increase the heat to medium-high, keep stirring until it thickens up.
  • When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.
  • Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.
  • Sugar-free meringue frosting
  • Before serving, add the meringue.
  • In a bowl whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
  • Keep whisking on high speed and slowly add the sugar-free crystal sweetener of your choice.
  • After 1 minute and 30 seconds, the meringue should be really fluffy and triple its volume.
  • Turn the bowl upside down to check if the meringue is ready. If it sticks to the bowl, transfer on the lemon curd pie. If it doesn't stick, keep whisking.
  • Torch the top of the meringue or place 2 minutes in the oven with the grill on until the top is slightly brown.

Güero Keto Hot Dog Tocino Tamales

5 from 1 vote
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Calories:
Author: Barry Aldhizer

 

Enlightened Chicken and Noodles in Thai Peanut Sauce

Classic Asian flavors come together to create a quick and easy chicken dish with spicy zucchini noodles that you can have on the dinner table in no time.
5 from 1 vote
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Course: Main Course
Cuisine: American, Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 435kcal
Author: Barry Aldhizer
Cost: 9

Equipment

Ingredients

  • cup Chicken stock
  • cup Justin's Peanut Butter
  • 1 tbsp ginger
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp erythritol
  • tsp siracha
  • 2 pcs garlic clove minced
  • 1 lb Chicken Breast boneless chicken breast
  • 3 tbsp olive oil extra virgin
  • 1 cup asparagus
  • 1 lb zucchini spiralized
  • 1 carrot peeled
  • 2 tbsp slivered almonds garnish

Instructions

  • Prepare Peanut Sauce First
  • peel garlic cloves removing outer skin, easily done by pressing the flat non sharp end of knife against garlic on cutting board and applying pressure till it crushes slightly
  • break or cut a piece of garlic about the size of your thumb and peel away the dry skin
  • Combine 1/3 cup chicken stock, peanut butter, ginger, soy sauce, rice vinegar, erythritol, siracha, and garlic; place in a high speed blender and pulse all ingredients until smooth consistency. Set Aside
  • Prep Vegetables
  • Cut Asparagus into small pieces preferably using only the upper parts of the stalks, as they are less grainy
  • Shave carrot lengthwise into thin strips using a potato peeler.
  • Wash and cut off ends of zucchini and make zucchinni noodles using a spiralizer.
  • Prep Chicken
  • Cut Chicken Breast in to small cubes about 1 thick
  • Cook Chicken in about 2 tbsp of Olive Oil in large Fry pan till cooked through about 9 mins
  • remove chicken and place in Larger Stock pot, add an additional 1 to 2 tablespoon of oil to frypan and sauté asparagus to al dente, you don't want to overcook asparagus or zucchini noodles, I recommend cooking them separately and combining them to a larger Stock pot for final mixing. The Carrots peelings don't require cooking its optional
  • Now that all the vegetables are cooked combine all ingredients in Stock pot and stir in Peanut Sauce.
  • Serve individually on plates garnishing with Slivered almonds

Nutrition

Serving: 9oz | Calories: 435kcal | Carbohydrates: 13g | Protein: 33g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 371mg | Potassium: 967mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3065IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 2mg
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