Low Carb Barbecue Sauce


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.

Low Carb Donut Holes


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 salt
Dash pumpkin pie spice
1 egg
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

Keto Egg Drop Soup


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!