Tag Archives: almond flour

Yummy Cheesy Sausage Balls ~ Low Carb and Grain Free

I’ve worked on my old sausage ball recipe and I think it’s a success!

If you love Sausage Balls, try this recipe.

You won’t even miss the baking mix!

sausage balls

Yummy Cheesy Sausage Balls (low carb & grain free)

3/4 lb. Odom’s Tennessee Pride breakfast sausage (or your favorite brand)
8 oz. sharp cheddar cheese, shredded
1 cup of almond flour
1/4 cup grated parmesan cheese
2 tsp baking powder
dash salt
1/4 tsp ground red pepper
1 tablespoon coconut oil, melted
1 egg

Preheat the oven to 375º F.  Spray a baking sheet with olive oil
oil cooking spray. (Misto)  Place dry ingredients in a large bowl.
Using your whisk, make sure the dry ingredients are well combined.
Add the sausage, grated cheddar, coconut oil and egg.
Mix well with your fingers, or your mixer if you prefer. The mixture
should be packy and hold the shape of a ball.

Form into 1” balls. Place the balls on the prepared baking sheet.
Bake for 16-18 minutes or until golden brown.  To prevent sticking,
move the balls with a spatula halfway through cooking or use
parchment paper to line your pan.  Remove from oven and serve warm.

My batch made 32.

*For the Trim Healthy Mama plan: S category

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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September is National Biscuit Month

September is

National Biscuit Month!

I don’t know about you, but as a Southerner, that’s pretty exciting to me.  It’s like it almost gives me a reason to eat biscuits every morning, or maybe all day!  If I do, it will need to be the almond flour kind, otherwise I might not be able to fit through the door at the end of the month.

Anyway, I have several biscuit recipes on the site already and I wanted to link to those.

Buttermilk Biscuits are delicious with homemade jam!

 

Sour Cream Biscuits are simple, delicious, and only need three ingredients!  Yummy served with Apple Butter.

 

Almond Flour Biscuits ~ Low Carb & Grain Free are so good you’ll almost feel guilty!

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Low Carb Biscuits are made with Carbquik and great served with Sausage Cream Gravy.

So if you’re eating grain free, wheat free, low carb, or just plain eatin’, there’s a biscuit that you can enjoy.  Don’t grab a can off the shelf, be brave and try one of these easy recipes.  You won’t regret it!  Go ahead and celebrate!

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

 

 

 

 

Almond Flour Biscuits ~ Low Carb • Grain Free

Looking for a sturdy wheat free biscuit to hold up some yummy sugar free pumpkin butter or maybe some sausage gravy?   Not exactly like grandma made, but close to it for sure.  And so tasty, you’ll almost feel guilty.

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Almond Flour Biscuits ~ Low Carb • Wheat Free • Grain Free

1 cup plus 2 tablespoons of almond flour
1 tsp aluminum free baking powder
½ tsp sea salt
2 tablespoons cold salted butter
egg whites from 3 large eggs

Preheat oven to 400º F.

Mix almond flour, baking powder and salt together in a medium size bowl. Add cold butter and using a pastry cutter, mix until crumbly.

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Next, in a small bowl, whisk the eggs with a fork until they are slightly frothy, about 30 seconds. Blend the eggs in with the almond flour mixture until combined.  Place in the fridge for 20 minutes to allow the bits of butter to harden.

Divide the biscuit mixture into 4-6 portions and spoon on to a parchment lined baking sheet or into a well-greased muffin top pan. Bake right away for 10 -12 minutes.  Remove when golden brown.  Makes 4-6 biscuits.

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Serve with butter and preserves or top the biscuits with your favorite sausage gravy.

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Nutritional information for 6 servings:

For each biscuit = Calories 147,  Carbs 5, Fat 13,  Protein 6

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

Almond Thins ~ Low Carb Crackers

ALMOND THINS

1 cup almond flour (I use Honeyville )

1 package Truvia sweetener

1 egg white

1/4 tsp salt

dash of garlic powder and  onion powder (see organic spices here)

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil.  Spray a piece of wax paper with cooking spray and lay over top of mixture (I prefer to use  parchment paper).

Use a rolling pin to roll out to a cracker thickness.  Gently remove wax paper.  Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares.  Lay tin foil on rack in oven. Bake until golden brown about 10 minutes.  Makes around 50 crackers. (I didn’t get that many, but my dough needed to be thinner and maybe the crackers should have been cut smaller.)

If you can make 50 crackers, serving of 5 crackers each is:

Cal 66, carbs < than 2 per serving

*Recipe from Low Carb Friends.

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

The best Chocolate Chip Cheesecake ever!

This is absolutely one of the best

Chocolate Chip Cheesecakes

I’ve ever tasted!

A few days before, I had made some low carb almond flour brownies.  They were okay, but nothing to write home about.  I hated to waste, so I decided to recycle what was left of the brownies.  I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips!  So I drug out this recipe I have used before, along with a 9″ spring form pan.  I’m so glad I did!

 

CCcheesecake

Chocolate Chip Cheesecake with Brownie Crust

Crust:

I crumbled my leftover brownies in a bowl along with an egg and mixed it well.  I pressed that mixture into the bottom of the spring form pan to form the crust.

Cheesecake:

2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular  Splenda (or equivalent in Kal Stevia)
1 tsp vanilla
1/2 cup sugar free chocolate chips

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.  Cool in the oven for a few hours. Refrigerate overnight.

This cheesecake makes several servings and even a small slice is very satisfying.

* Honeyville Almond Flour 

Note:  If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.





Chocolate Chunk Cookies ~ Grain Free • Wheat Free • Low Carb

What’s not to like about Chocolate Chunk Cookies?!  In this recipe, I made my own chocolate chunks by melting some chocolate and adding some sweetener.  


They were delicious but didn’t hold their shape.  That’s why the poor cookies look chocolate chunk-less in the photo.

 Nevertheless, the cookies were great!

CHOCOLATE CHUNK COOKIES

1 1/4 cups of almond flour (I prefer Honeyville)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
4 tablespoons of unsalted butter, softened
1/3 cup of xylitol (or raw honey)
1 egg, beaten
1 teaspoon vanilla
½ cup of chocolate chips (Enjoy Life brand)

Preheat your oven to 350°F.

Combine all the dry ingredients in a bowl and blend with a spoon.
Add the wet ingredients and blend well with a spoon.
Drop by tablespoons onto a parchment lined cookie sheet. Space
them about 1 1/2 inches apart.  Bake for 10 to 14 minutes, or until
they are starting to brown around the edges.
Makes about 15 cookies.

*To make these lower carb, you need to use the xylitol instead of the honey.

**Xylitol can be harmful to dogs, so keep your pets away when using this sweetener.

DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

Today I’m linking to: