Tag Archives: wheat free

Maple Snickerdoodles ~ Low Carb • Grain Free • Sugar Free

This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.

snickerdoodles

MAPLE SNICKERDOODLES

½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt

For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon

Preheat oven to 350º.

In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.

Shape chilled dough into balls and roll into coating mixture.  Place on a baking sheet.  Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix.  Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.

Makes 24-26 cookies.

Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g

(Trim Healthy Mama – S)

More popular cookie recipes:

Giant One Minute Salted Peanut Butter Cookie
Peanut Butter Cookies

Almond Flax Bread ~ Low Carb • Grain Free • Wheat Free

I miss a good sandwich bread, so I wanted to try to make this when I saw a similar recipe.  This bread is sturdy and not real tall but can be sliced thin like I like it, so the loaf will make a few sandwiches.

BREAD

Almond Flax Bread ~ Low Carb • Grain Free • Wheat Free

1 cup blanched almond flour (I use the Honeyville brand)
2/3 cup golden flax seed meal
1 tablespoon coconut flour
½ teaspoon sea salt
1 tablespoon aluminum free baking powder
3 whole eggs, room temp
¼ cup water
2 tablespoons olive oil
1 teaspoon local honey (I used sugar free maple syrup)

Preheat oven to 350º.
Grease a bread pan with butter, lard, or coconut oil.
In a mixing bowl, combine almond flour, flax meal, coconut flour, salt, &
aluminum free baking powder.

Using your mixer,  beat eggs, honey, water & oil together.
Add wet ingredients into dry and mix well. Let mixture rest in bowl for 5  minutes.  Place bread mixture in the prepared greased bread pan and bake for 30-35 minutes.  Let cool for 1 hour before removing bread from pan.

BREAD2

COOK’S NOTE:  This recipe makes a dense loaf that does not rise much, but is great toasted in butter and topped with  all natural fruit preserves.  I also used it to make a Black Forrest Ham-mayo-avocado sandwich that was really tasty.

Also optional:  I added sprinkled some poppy seeds over the loaf just before baking.

BREADSTRAW

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Spunky Chunky No Bean Chili

My family loves chili!  There’s not many meals any easier than throwing chili in the crock pot to simmer throughout the day.  When I walk through the door in the afternoon, I know supper is almost ready.

Making chili is more of a process than an actual recipe.  There’s so many ways to do it.  You have your choices of meat, even chicken if your heart desires!

In this recipe, I use ground beef, but I’ve seen where some people use carne asada.  I’ve seen that in the beef section of our grocery store and it looks really good!  I just may try that next time.

Start out by browning the ground beef, onion, and peppers.  I jsut happened to have a frozen mix of peppers that I used this time.

CHILI2

After the meat is a browned and drained, put it together with every thing else in the slow cooker and relax the rest of the day.  Or in my case, head back to work for a few more hours.  🙂

chili

Spunky Chunky No Bean Chili 

3 lbs. ground beef (if you use 80/20, drain it after cooking)
1 large onion chopped
1 green pepper chopped

In a saute skillet, brown beef, onions, and peppers.  Drain if needed.

While the meat is cooking, add to a large crock pot or slow cooker:

1 32 oz can of petite diced tomatoes, or 2 small cans
1 can of Rotel tomatoes or tomatoes with green chiles
2 cups beef stock
¼ cup ground cumin, or to taste
¼ cup chili powder, or to taste
1 tsp. garlic powder
1 tsp. cayenne pepper
Salt and pepper to taste
pinch of sweetener, optional (add this to balance the acid in the tomatoes)

After the meat is drained, add to the tomato/spice mixture in a crock pot.
Cover and cook for 4-6 hours on low.  Should make 12 servings at around 8 carbs each.

Serve with sour cream and shredded cheese.

*I also made some almond flour biscuits and fried them up like fritters.

 

 

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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.

bisc4

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.

bisc1

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.

biscuits2

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

bisc3

Nutritional information for 6 servings:

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

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Crispy Pork Carnitas

This is one recipe I made for my family recently.

Talk about yummy and very filling.

carnitas

CRISPY PORK CARNITAS

4-5 lbs.  pork butt, fat left intact
½ cup water
1 tsp garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
1 small can of green chiles
1/4 cup sliced peppercini peppers
Items needed to assemble the tacos: corn tortillas, cheese, shredded lettuce, sliced avocado and  creamy taco sauce.

I cooked my pork butt in the crockpot for 6 hours on low along with the water, chiles, peppercinis, and seasonings.

After it was done, I shredded the pork with 2 forks and assembled the tacos.

FOR THE CREAMY TACO SAUCE:
I mixed mayo along with some of the seasonings and thinned it with some of the peppercini sauce.  I didn’t measure anything, just mixed it to my taste. That’s how I roll. 🙂

(No corn tortillas for me, but my family loved them.  I ate mine as a salad.)

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Going wheat-free, grain-free, sugar-free, and soda-free and my 1 month results!

After much research and reading, I decided to make some changes in my “diet” on September 1st.

I had been noticing that after I ate a meal that included wheat and sugar, my hands would swell and I would be stiff the next morning.  I decided to eliminate those things from my diet for a while and see what happened.

Well, no more bloating, swelling, or stiffness and my appetite is more manageable.  My desire for sweets has diminished as well.

So as of today, I have successfully gone wheat-free, grain-free, sugar-free, and diet soda-free for a month!

No, I haven’t been perfect, but real close!

After a month, I have lost and kept off 7.4 lbs! yay me! 🙂

I feel much better, have more energy, and have lost inches.  My plans are to keep on this way of eating and hopefully heal some physical issues I’ve had for a few years.

October, here I come! I’m still a work in progress, but it is progress after all!

What changes have you made in your diet lately and what results are you getting?

Warm Cream Cheese and Bacon Spread

This has become one of our favorite cream cheese spreads.

Full of flavor, it is a tasty and quick party or anytime appetizer!


Warm Cream Cheese and Bacon Spread

2 (8 oz) pkg cream cheese

1/2 cup mayo

1/2 cup grated parmesan cheese

8 slices crisp bacon, crumbled

3 green onions, diced

1 T ranch dip mix

  • Heat and soften the cream cheese in the microwave on 70% power.  Mix softened cream cheese and mayo together with electric mixer.
  • Add all other ingredients and mix by hand.
  • Shape into 1 large or 2 small cheese balls and refrigerate for about 3-4 hours , or serve warm with your favorite crackers (see these gluten free crackers and these low carb flax crackers),  your own Almond Thins, chips, or veggies.

One Saturday my girls had a friend over and we had an appetizer lunch.

It felt like we were having a party!

We had Pizza Rolls, Party Meatballs, Warm Cream Cheese and Bacon Spread, and fresh fruit.  It was delicious and hit the spot!

. . .

For low carbers…serve the cheese spread with Almond Thins.

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I’m joining the party over at


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.





Southern Style Salmon Patties (low carb)

Low Carb Southern Style Salmon Patties

16 ounces pink salmon, canned

1 egg

1/3 cup onion, minced

1/2 cup Carbquik (or 1/4 cup almond flour and 1/4 cup crushed pork skins)

dash each of salt, pepper, Old Bay Seasoning

almond flour for dredging

oil for frying

Drain salmon thoroughly.  Flake it with a fork in a large bowl.  Add remaining ingredients (except dredging flour and oil) and mix well.  Form into patties.   Add oil to a frying pan and heat to medium-high heat.  Dredge each patty in almond four.  Place patties in pan.  Brown on each side, turning once gently. Drain on paper towels and serve with Heinz reduced sugar ketchup  or homemade tartar sauce for dipping.  Add a green veggie or garden salad to complete the meal.

Cook’s Note:  Mom always used corn meal for dredging. 

 

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Coconut Flour Pancakes ~ Low Carb • Grain Free • Wheat Free

Coconut Flour Pancakes ~ Low Carb • Grain Free • Wheat Free

1 egg

2 oz cream cheese

1/2 cup coconut milk

2 T splenda (or stevia)

1 tsp vanilla

1 dash salt

1/4 cup coconut flour

Blend the wet ingredients together.  Add the dry ingredients.  Mix well and spoon 2-3 tablespoons of batter onto oiled (try coconut oil) or buttered skillet making pancakes about 3-4 inches in diameter.  Flip after a few minutes and proceed cooking until done.

Serve with butter and sugar free maple syrup.

For 4 small pancakes, each pancake:  109 cals, 6 carbs (3 fiber), 7 fat, 4 protein.

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Low Carb Spicy Deep Fried Broccoli

As I was surfing some food blogs, I ran across a pic of deep fried veggies.  That’s where it all began.

My desire for something crispy, “breaded”, and fried!

I couldn’t get it off my mind.

Remembering how I fixed some deep fried cauliflower, I began to mentally check out the contents of my freezer.

I ran home at lunch, grabbed that bag of frozen broccoli that had been staring at me every time I opened the freezer door, and heated up the deep fryer.

I quickly threw the frozen miniature “trees” in a bowl of water and grabbed an egg and the coconut milk out of the fridge.

Reaching into the cabinet, I got out my brand new box of Carbquik  and coconut flour.  (I no longer use Carbquik, but a combination of almond flour and gluten free flour).

I really needed to get this all done within 55 minutes so the rush was on.

To make a long story short, I did.  The results were quite tasty and satisfied that desire for something deep fried.

I think I like them more than the cauliflower!  The next day I discovered they’re just as good COLD!  Hope you give this recipe a try.

Spicy Deep Fried Broccoli

 

One 16oz bag frozen broccoli
1 egg
3 T coconut milk, cream, half and half, or water
1/2 cup grated parmesan cheese
1/2 cup Carbquik, or almond flour/gluten free flour mix
seasoning spices (Cajun spice, garlic, salt, pepper, cayenne pepper, etc)
hot oil for deep frying
.
Rinse and thaw the frozen broccoli.  Drain off the water.  With a fork or whisk, mix the milk or even water with the egg.  Set aside.  Add your preferred spices to both cheeses, stir and set aside.
.
Put about a cup of broccoli florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese/Carbquik mixture (I put the cheese into a quart size freezer bag) and shake around until the broccoli florets are well coated with the cheese-flour mixture.
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Have your deep fryer ready.  Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the broccoli is cooked. Drain on paper towels and serve with your preferred dipping sauce.  I chose Ranch Dip.
COOK’S NOTE:  My hubby has a deep fryer like this and he says it will really cook!  So much better than that little fry baby he had.  😉
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Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

chck

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda (Ideal brand sweetener)

¼ Cup Splenda Brown Sugar Blend (I prefer Ideal brand brown sweetener)

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips (Enjoy Life brand is soy free)

 

 

Directions:

 

  1. Preheat Oven to 350 degrees
  2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 
  3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
  4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
  5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
  6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick
  7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

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Butter Pecan Creme Brulee (Low Carb)

eggs

When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,

I started digging through my old low carb recipes.  I had a breakfast custard recipe in mind, but ran across this creme brulee recipe.  I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated – I found out the recipe’s creator is named Roni.  Thanks that for info, Linda Sue.

(see how I store/display my farm fresh eggs! )

I found this particular recipe several years ago on one of my favorite low carb sites.  Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!

I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees.  Not fancy, but servicable.

custard

I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for.  Not sure why, since I planned on topping them with praline pecans.

Don’t you just love the sound of praline pecans?!

creme-brulee

Butter-Pecan Creme Brulee

2 cups cream
4 egg yolks
1/2 teaspoon vanilla extract
Dash of salt
1/2 cup granulated Splenda (or 1 scoop KAL Stevia)

In a medium sauce pan, heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and sweetener.
Gradually whisk in cream. Using a mesh strainer, strain mixture.
Divide into four custard cups (you can use some like these.)
Bake in a water bath for 30-40 minutes at 350ºF. 
Custards should be set, but still jiggly.  Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.

This is definitely a keeper! The butter pecan topping is delcious!  I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.

See another low carb dessert.

 

 

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 for your kindness.