Low Carb Barbecue Sauce

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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!

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Ingredients

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.

Low Carb Donut Holes

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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

Ingredients:

3 tablespoons butter
3 tablespoons Stevia
1/8 teaspoon vanilla extract
Few drops almond extract (optional)
Dash salt
Dash pumpkin pie spice
1 egg
3 tablespoons coconut flour
Cinnamon/Splenda or cocoa for rolling

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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.

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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.

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2.2 carbs per donut hole
1.1 net carbs
6.0 grams fat

65.7 calories each

Keto Egg Drop Soup

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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.

Ingredients:
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!

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