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The other day my daughter wanted a cake (she is celiac) and I wanted one too, but I wanted one that was low carb to fit on my keto diet and also needed to be gluten free as well. 

Here is what I wound up making that actually worked out quite well for the both of us. She was happy as she got to help out in the process with making the cake, and she also got to eat a good amount which she liked as well. 

Ingredients:

• 2.5 cups of Blanched Almond Flour
• 1 stick or 1/2 cup of softened butter
• 1.5 Cups of Splenda, sucralose, stevia or Erythritol
• 8 eggs
• 2 tsp vanilla extract (McCormicks is gluten free)
• 1/2 tsp salt
• 8 ounces of cream cheese
• 2 tsp baking powder

Directions:

1. Preheat oven to 350 degrees
2. Grease a loaf pan
3. In a bowl mix the cream cheese, Splenda, sucralose or stevia and the butter together with a handheld mixer or a kitchen aid mixer until well combined and creamed. 
4. Add the eggs and the vanilla extract and mix well until well combined. 
5. Lastly add the Blanched Almond Flour and the baking powder and mix until there are no more lumps and again, well combined. 
6. Pour into a greased loaf pan
7. Bake in the oven for about 1 - 2 hours. Check it after 1 hour and using a toothpick or knife check the center to make sure that the toothpick or knife comes out clean. 
8. Cool and if you want to, you can glaze it or add a cream cheese frosting to the top. 
9. Enjoy. 
10. If you want to frost this with some Cream Cheese Frosting, here is a recipe

See the video below for full details on how to do this. 

Watch this video on Dailymotion -http://dai.ly/x6hyyiw

Watch this video on DTube - https://d.tube/v/jmrados/krdbe27m

Watch this video on YouTube - https://youtu.be/wnTpvsazAOQ

And when it is all done!

Using Splenda

Using Erythritol

This entry was posted on February 7, 2017 at 9:55 AM and has received 3125 views. There are currently 0 comments. Print this entry.

Here is a easy recipe for some gluten free, keto friendly mashed cauliflower (fake mashed potatoes)

Ingredients

• 1 head of cauliflower with the steam and green stuff removed and cut in half.
• 1 8 ounce package of cream cheese
• any additional seasonings you like in mashed potatoes

Directions

1. Trim the cauliflower and cut in half.
2. In a large pot, boil some water and once the water is boiling add the cauliflower.
3. Cook until the cauliflower is tender and you can easily stick a fork into.
4. Drain the cauliflower into a colander
5. Return the cauliflower to the large pot and turn the heat onto low.
6. Add the cream cheese and using a immersion blender, blend to the consistency that you like.

If you want you can add in some butter, garlic or other seasonings.

See the video below for full steps

This entry was posted on January 21, 2017 at 10:16 PM and has received 1069 views. There are currently 0 comments. Print this entry.

Here is a super easy recipe to make and it actually works great if you are in a pinch for time.

Ingredients:

• 4-6 Tbsp of taco seasoning
• 2 pounds ground beef
• 1/2 cup onion, chopped, 2 3/4 ounces
• 1 cup salsa (Tostitos and Pace have gluten free salsas)
• 1 cup cottage cheese
• 8 ounces cream cheese
  
• 16 ounces mexican style cheese, shredded

Directions:

1. Preheat the oven to 375 degrees
2. In a large pot, brown the ground beef and onion
3. Stir in the taco seasoning, salsa and salt to taste
4. Stir the cottage cheese, cream cheese into the meat mixture along with half of the mexican style cheese, and keep on the stove until it becomes bubbly.
   
5. Pour into a 9x13 baking dish. Top with the remaining cheese and bake at 350º for 15 to 20 minutes or until the cheese is melted. 

Cooking the beef and the onions

Adding the salsa to the large pot

Adding the Neufenchtal Cheese and the cottage cheese while the pot is on the stove. This helps to have the stove on still as it helps it soften and mix in very easily.

Adding the mixture to the 9x13 baking dish

Adding the cheese to the top of the casserole

Once the casserole is done baking.

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This entry was posted on January 20, 2017 at 10:21 AM and has received 711 views. There are currently 0 comments. Print this entry.

This is just a all around good thing to make, not only because you can do this in your crock pot, but becasue it is a nice and hearty meal. A bit of spice to it, yet rich and creamy and the bell peppers give it a nice littile crunch to it.

What is not to like, it is low carb, gluten free, keto friendly and it's a creamy mexican chicken dish. 

Ingredients:

• 4 or 5 boneless, skinless chicken breasts
• 1-2 cups of enchilada sauce
• 1 red pepper chopped
• 2 8 ounce packages of cream cheese softened.
• 4 cups of shredded cheddar or mexican style cheese

Directions:

1. Place chicken and enchilada sauce in the crock pot and cook on low for 8 or so hours until the chicken is 160 degrees.
2. Remove the chicken and cut into bite size pieces and return to crock pot
3. Stir in bell peppers, cream cheese and the shredded cheese into the crock pot 
4. Cover the crock pot  and cook for 30 more minutes on low, or until the cheese is melted.
5. Stir and serve.

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This entry was posted on January 13, 2017 at 5:14 PM and has received 772 views. There are currently 0 comments. Print this entry.

Here is a very easy recipe to make some Keto Friendly, low carb, gluten free fake mashed potatoes. I am not a big fan of cauliflower, but this recipe I really do like and this is my go-to when ever we need mashed potatoes for something. This is very easy to make gluten free as well.

Ingredients.

• I head of cauliflower
• 1 8 ounce package of cream cheese
• 2-3 Tbsp of butter
• garlic powder for taste

Directions:

1. Cut the cauliflower up into 4 or 5 large pieces and add it into a large pot
2. Add enough water to fully cover the cauliflower and boil unitl the cauliflower is tender.
3. Drain the cauliflower into a colander
4. Once the pot is drained and you have shaken all the excess water from the cauliflower, add the cauliflower back to the pot and turn the stove onto a low setting.
5. Add the cream cheese and butter into the pot.
6. Using a hand blender / immersion blender, blend up the cauliflower until it matches the texture of mashed potatoes.
7. Add in any garlic that you may want for seasoning and or any more butter.

This entry was posted on January 12, 2017 at 9:29 PM and has received 518 views. There are currently 0 comments. Print this entry.

Here is a cake that is not only Gluten Free (as long as you get the Gluten Free ingredients of course) but it is also low carb and keto friendly.
I dont have any photos or a video of this yet, but I will be making a video of this soon, and it is very easy to make. It does not rise like a traditional cake will as there is no yeast in this, but it is still good. I am not a big coconut fan at all, and I have no problem eating this

Ingredients:

• 1/2 cup coconut flour (may want to sift it)
• 1/8 teaspoon salt
• 5 eggs, save 3 whites on the side
• 1/2 cup olive oil
• 1/2 cup Splenda, sucralose, stevia or Erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• 1/4 teaspoon baking soda

Directions In a bowl , mix the coconut flour, salt, baking soda, and splenda (sucralose or stevia). Mix until no clumps are left. Combine the olive oil, vanilla extract, butter, 3 eggs yolks and 2 eggs until well blended. Combine the dry ingredients with the wet ingredients.
Beat the remaining egg whites with a Kitchen Aid Mixer or a handheld mixer into soft peaks and gently blend them into the batter.
Grease an 8 inch cake pan
Place a piece of parchment paper in the bottom
Pour the batter into the prepared cake pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a tooth pick inserted into the center comes out clean. Let cool 10 minutes before taking it out of the pan. Let it cool for 1 hour before frosting it.

Frosting : 

• 3/4 cup heavy whipping cream chilled
• 8 oz. neufchatel cheese softened
• 1/2 cup Splenda, sucralose or stevia
• 3 tsp vanilla extract

Whip the cream until stiff. In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Combine and mix lightly.

This entry was posted on January 10, 2017 at 10:20 AM and has received 915 views. There are currently 0 comments. Print this entry.

Here is a  low carb, keto friendly, gluten free alfredo sauce.
If you are a recent celiac, you may want to take a lactaid tablet before you use this as some people who have celiac find out that they are temporarily lactose intolerant
This does not take too long to make, just takes a bit of patience and need to make sure that the cream does not burn

Ingredients:

• 4-5 cloves of garlic
• 5 cups of heavy whipping cream
• 8 ounces of cream cheese
• 1 cup of grated Parmesean Cheese
• 1 Tbsp of butter

In a medium pan melt the butter and mince the garlic and add to the pan.Cook over medium heat for just a little bit as you dont want to burn the garlic. Once the aroma of the garlic starts to come out (will be about a minute), add the cream to the pan. Cook the cream on medium heat for 5 to 10 minutes, making sure that the cream does not boil. Add the cream cheese and the Parmesan cheese to the pan and you can either use a handheld mixer , a wire wisk or a hand blender / immersion blender to blend the ingredients together. If it is not the consistency that you want, let it simmer for 20 minutes or so, stirring the cream every few minutes.

This works great with either gluten free noodles, or if you do not want the carbs you can use this as a sauce with cooked chicken.

 Watch this video on Daily Motion - http://dai.ly/x6hliwe

This entry was posted on January 9, 2017 at 8:40 PM and has received 1029 views. There are currently 0 comments. Print this entry.

Bacon wrapped cream cheese stuffed chicken breasts which is low carb, gluten free and keto friendly. This is a fairly easy recipe to make and I have found out that if you cook it either in the oven or on the grill, if you wrap this in aluminum foil that the cheese filling will not all leak out.

Ingredients:

• 4 Boneless skinless chicken breast
• 8 ounces cream cheese
• 1/2 cup Shredded cheese.
• 2 - 3 stalks green onion, chopped
• 1-2 packages of bacon

Instructions:

1. If you are going to cook this in the oven, preheat the oven to 350 degrees
2. Pound breast so it is about ¼" thick. I find covering them in saran wrap helps minimize stuff flying all over the place
3. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
4. Roll the chicken up, while trying to keep the cheese mixture in the middle
5. Wrap 3-5 pieces of bacon around the chicken, trying to make the bacon fairly tight
6. I find the wrapping it in aluminum foil helps this part since the cheese mixture will not leak out, but that is optional
7. Place in a 9x13 pan and bake for 40 minutes at 375 degrees
8. If you cook on the grill, cook as you normally would cook chicken breasts in a indirect way for about 20 minutes each side

Watch this video on Daily Motion - http://dai.ly/x6hliwf

This entry was posted on December 31, 2016 at 8:10 AM and has received 909 views. There are currently 0 comments. Print this entry.

Here is a low carb, gluten free and keto friendly casserole that works for breakfast, lunch or dinner.

Ingredients:

• 1 lb bulk pork sausage (Gluten Free sausage)
• 1 whole cauliflower chopped into an inch or 1/2 inch cubes
• 1 - 8 ounce package of cream cheese or neufchatel cheese
• 2 eggs
• 1 Tbsp dried onion, minced
• 1 tsp garlic powder
• 1 tsp parsley flakes
• 1 ½ cup shredded cheese (monterey jack or something like that)

Instruction:

1. Cook the sausage and add it to a large mixing bowl and add the cauliflower to the mixing bowl .
2. Soften the cream cheese and then mix it with the eggs, seasonings, and the cream into a mixing bowl and whisk them with a wire wisk until they are smooth.
3. Pour the mixture into the large bowl and mix it well. Add the contents of the large bowl into a 9x13 pan and sprinkle cheese on the top.
4. Bake at 350 degrees for about 30 minutes.

If you want to make this gluten free, you need to make sure that the sausage is Gluten Free, and that the spices are also. The McCormick Red Top spices are all gluten free (for the single item spice). McCormick does a good job at listing what products contain gluten.

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This entry was posted on December 16, 2016 at 3:21 PM and has received 887 views. There are currently 0 comments. Print this entry.

Ingredients:

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rind crumbs, about 3 ounces (If you want this to be gluten free also, make sure that the pork rinds are Gluten Free first, which this brand is)
• 1/3 cup Parmesan cheese
• 1 Tbsp garlic powder
• ½ cup Italian Seasoning
• 8 ounces mozzarella cheese, shredded

Directions:
Cut a circle of parchment paper to fit a 12-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.For the crust, whisk the cream cheese and eggs until smooth. Add the remaining ingredients except mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.

I have found that the best type of pizza sauce for this crust has been ranch dressing

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This entry was posted on December 16, 2016 at 3:15 PM and has received 894 views. There are currently 0 comments. Print this entry.