This is the recipe I like to use for ribs. Brush it on 15 minutes before the ribs are done, then again when you take them out. It’s super fast and easy to make!
6 oz can tomato paste
12-16 oz diet root beer or Dr. Pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons mustard
1 tablespoon Worcestershire
1 teaspoon liquid smoke
1 teaspoon vinegar
Frank’s Hot Sauce to taste
Combine everything in a small pot over medium low heat until gently bubbling. Adjust seasonings to taste! Simmer for 15 minutes or so.
I like to pour in some grease from the pork ribs to fatten it up before I brush it on.
This makes 6 very generous servings at just under 5 net carbs. I used maybe a third of the sauce for a large (served 4) rack of pork ribs.
This recipe is amazing. I’ve tried coconut flour pancakes and cookies and they always come out so dry! I like them warm but also they are great coming out of the fridge.
Makes 7 donut holes
3 tablespoons butter
3 tablespoons Stevia
1/8 teaspoon vanilla extract
Few drops almond extract (optional)
Dash pumpkin pie spice
3 tablespoons coconut flour
Cinnamon/Splenda or cocoa for rolling
Preheat oven to 350 degrees.
Cream butter, Stevia, extracts, salt and spice. Add egg and mix well. Add coconut flour until fully combined. Let sit for a few minutes so the flour can absorb the liquids.
Roll into balls about 1 inch in diameter and place in greased glass dish.
Bake for 15-20 minutes or until lightly browned. Roll in preferred coating!
I did a cinnamon and Splenda mix, cocoa powder, and a simple glaze made from heavy cream and Splenda.
2.2 carbs per donut hole
1.1 net carbs
6.0 grams fat
65.7 calories each
I have been searching around for recipes with coconut cream for weeks and finally decided to try something new. If you have a chocolate craving these will satisfy you and loaded with healthy saturated fat from all the coconut. They remind me of a truffle!
1/4 cup coconut oil
2 tablespoons cocoa powder
1 1/2 teaspoon stevia
1/4 cup coconut cream (coconut butter)
1/2 cup shredded coconut (I used fine shred)
Finely chopped salted nuts, I like almonds
Melt coconut oil and mix with cocoa powder. Add coconut cream and stir well, making sure its combined fully. Mix in shredded coconut. Put in freezer until hard enough to roll into balls, it took about 10-15 minutes for me. Shape into balls and roll in chopped salted nuts.
Total fat: 6.8 g
Saturated fat: 6.2 g
Carbohydrate: 1.5 g
Fiber: .7 g
Net carbs .8 g
Since I started the ketogenic diet I have been craving soup. After an abundance of beef stew and vegetable beef soup I knew I needed something different.
So on a rainy Wednesday, I made this.
At 6.7 net carb for the entire recipe, feel free to eat it all. Although it is impossible. I ate it all in 3 huge servings but it could easily serve 4.
2 tablespoons toasted sesame oil
1/8 cup chopped red onion
4 cups chicken stock
1 teaspoon soy sauce
1/4 teaspoon salt
2 large or 3 small eggs
1/8 teaspoon ground ginger
3 oz shrimp (optional)
A few sheets of nori/seaweed
In a large pot over medium heat add sesame oil and sauté onion until translucent. Pour in chicken stock (I used two cans of Swanson broth) and bring to a boil. Add soy sauce, salt, shrimp, ginger. Give it a good stir. Turn down heat slightly so the soup is gently boiling. Beat eggs in a separate bowl and very slowly pour into the broth while stirring in slow mo. My arm even got a little tired…
Rip up seaweed and just throw it on the top. This is optional but tastes good and makes you feel like an authentic Asian cook for 2 seconds. Me rikey!