So I bought a bag of swerve brown sugar because this Instagram recipe creator nickkaz.fit uses it in a lot of his recipes. While I normally like his stuff, I’ve tried multiple of his dessert recipes and feel like he uses way way too much sugar replacement and as a result all his recipes I’ve made with the brown sugar I’ve thrown away bc they’re sickly sweet. I tried a cinnamon bread coated in the Swerve brown sugar and it tasted pretty decent, but I can’t find any other recipes that use a reasonable non-overboard amount of the sugar replacement. Does anyone have good recs so I can use up this bag?

Forgot to put this on yesterday.

This yields 24 oz, can adjust for taste and portion size and intensity.

How I brew my coffee so it doesn't get the graininess of the pumpkin pie spice or graininess of the cocoa powder is I use a 12 cup stovetop percolator for this (My normal coffee making method is pour over with a Chemix).

Yes the periculator is oversized for just making 24 oz of coffee but you're also adding pumpkin pie spice or a few tablespoons of unsweetened cocoa powder.

I'll include instructions at the bottom how to use a percolator if you've never used one.

I also put the mint extract into the water before brewing because mint extract can go from nice flavor to sickening overpowering with just a couple of drops and this helps it from overpowering.

*Pumpkin Spice Latte"

Ingredients

Coffee:

• 24 oz (750 ml) brewed strong coffee
• 2 to 3 tbsp canned pumpkin puree
• 1 tsp vanilla extract
• 1 - 2 tsp pumpkin pie spice
• 2+ cups (1/2+ literl) dairy or non-dairy (I mix almond milk with some heavy whipping cream)
• Sweetener of choice

Optional topping:

• 1 cup (237 ml) heavy whipping cream
• 1 tsp vanilla extract
• 2 tbsp sweetener
• Cinnamon or nutmeg or pumpkin spice.

Preparation

If using a percolator:

1. Add water to percolator
2. Add coffee and pumpkin pie spice to the basket
3. Brew and add a few minutes of brewing time to make it extra strong.
4. After brewing, add coffee, vanilla extract, milk, sweetener and pumpkin puree to a pot.
5. Heat on medium and stir until dissolved.

If you're not using a percolator:

1. Brew coffee like you normally would, use a little bit extra coffee when brewing because you want this strong.

2. Follow the instructions above but add the pumpkin pie spice to the pot along with the other ingredients.

3. You'll need to stir more so that the pumpkin pie spice does not become grainy.

Pour and enjoy!

For an extra treat:

1.After making your pumpkin spice latte, instead of pouring into cups, cover and simmer to keep warm. 2. Whisk together heavy whipping cream, sweetener and vanilla extract until stiff peaks form. 3. Pour the coffee into cups, top with the homemade whipped topping. Dust it with a little bit of cinnamon or nutmeg or pumpkin spice.

Enjoy!

Chocolate mint latte

Be careful with this one because a little mint extract tastes good but too much and it overpowers it and it becomes sickening mint so use a few drops at a time!

I also do this in a percolator since I use unsweetened cocoa powder which can be very grainy if not done correctly.

Ingredients

Coffee:

• 24 oz (750 ml) brewed strong coffee
• Peppermint extract do not use more than 1/4 tsp
• 3 to 4 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 2+ cups (1/2+ liter) dairy or non-dairy milk (I mix almond milk with some heavy whipping cream)
• Sweetener of choice

Optional topping:

• 1 cup (237 ml)l heavy whipping cream
• 1 tsp vanilla extract
• 2 tbsp sweetener
• Sugar-free starlight mints

Preparation

If using a percolator:

1. Add water and mint extract to the percolator, I use 1/4 tsp of mint extract.
2. Add ground coffee and cocoa powder to the basket.
3. Give it a few minutes extra brewing time to make it stronger.
4. In a pot, add brewed coffee milk and sweetener, stir, put it on medium until it gets to the right temperature you want.

If you're not using a percolator:

1. Brew coffee as you normally would, you might have to add extra coffee because you want it strong.
2. In a pot, add brewed coffee, milk, vanilla extract, cocoa powder, sweetener and mint extract add a couple of drops at a time, It will easily overpower it !!
3. Set stove to medium and stir (You're going to have to stir and stir and stir so that the cocoa powder is not grainy).

Pour and enjoy!

Or you can add the topping:

Instead of buying expensive shredded sugar-free mints, I take a few starlight mints, put them under some plastic wrap and smash them with a hammer until they have turned into powder.

1. Whisk together heavy whipping cream, sweetener and vanilla extract until stiff peaks form.
2. Pour into cups and top with the whip topping.
3. Dust with the powdered starlight mints.

Pour and enjoy!

About percolators

The difference between a percolator and a drip coffee maker like what you have at work is a percolator reruns the water through the coffee grinds over and over again.

It can go from strong to bitter or burnt easily if you are not careful.

Because it cycles it over and over and over again it makes for a stronger cup and can extract out the pumpkin pie spice and cocoa powder without the graininess.

I use a 12 cup percolator and this is how I set it.

For 24 oz / 750 ml I use 6 tbsp ground coffee (not using exact weight because whole bean coffee weight varies).

Use a medium grind coffee.

I would recommend using a disc filter that goes into the percolator basket that will help with coffee grinds, you could also just punch a hole in a regular basket filter (that's what I do).

When you're ready to brew, put it on your stove on high, as soon as coffee starts gurgling into the clear dome on the top, reduce heat to halfway between low and medium I do mine at 3.

Here's the trick, you want it to percolate and still see coffee coming up into the dome but you don't want it boiling but you don't want it so low that it stops percolating.

So after you reduce the heat that's when your brewing time starts, I do it for about 10 minutes, some people want it a little bit lighter and use less time and some people want it super strong almost like tar and do it for as much as 15 minutes.

If you are using dark roast coffee, It will take a little less time.

Light roast or blond roast is not recommended.

Since I'm in the middle of cooking stuff for Thanksgiving, I'll share some of my favorites.

Sorry I can't take pictures of what I am cooking, I'm doing part of the cooking today and finishing up the rest tomorrow since we got 10 people coming over.

For sugar substitute when cooking I use 1 tsp stevia powder + 1 cup allulose.

I don't use erythritol since when it cools it will become crunchy.

For light brown sugar use 1 cup sugar replacement + 2 to 3 tsp molasses.

For dark brown sugar use 1 cup sugar replacement + 4 to 6 tsp molasses.

After you measure out your granular sugar replacement, I turn it into confectionery so it blends easier with a coffee grinder.

Pumpkin pie

I follow the can recipe and use a from scratch pie shell, there are tons online, this is my go-to one:

https://thebigmansworld.com/keto-pie-crust/

Swap out sugar for allulose + stevia blend and a little molasses, milk for a mix of heavy cream and almond milk.

That's an easy one.

Cranberries

Follow instructions on bag but swap out sugar for allulose + stevia blend.

Stuffing

I use this recipe:

https://www.fourscoreliving.com/low-carb-stuffing/

Since I usually don't have all of those seasonings, I substitute Italian seasoning for the rosemary and sage and all of that.

Salad or super croutons

Use the same recipe above but instead:

Add the thyme and rosemary and sage into the batter, if you don't have those individual seasoning, I use Italian seasoning.

Cut it into square size of choice after baking

Return them to the oven and bake more and remember to flip them over until you get a crushed consistency that you like.

Ginger cookies

I make my ginger cookies almost medicinal grade like Jamaican ginger soda heavy duty so be warned it will be almost medicinal.

I use this recipe:

I will double the amount of ginger and will even add fresh grated ginger.

If you don't want to make gingerbread cookies and just want to make ginger cookies, I roll It fairly thin and then use a tuna can that I cut both sides off to cut out my cookies.

I have also made this recipe but will add grated pureed ginger.

https://www.ketoconnect.net/keto-gingerbread-cookies/

Pound cake

I modified this recipe to give it a little bit of a fruit flavor:

https://thebigmansworld.com/keto-pound-cake/

I use oikos mixed berry yogurt and add a bit of strawberry extract.

Green bean casserole

I use this recipe:

https://alldayidreamaboutfood.com/keto-green-bean-casserole/

I add some green onions just a tad bit of soy sauce or Worcestershire sauce, not too much.

Turkey gravy

This is basically the recipe that I've been using but the person who made this recipe adds xanthan gum and I use it now.

I use turkey broth from the turkey

Sugar cookies

This is the go-to recipe I get the best results from:

https://sugarfreelondoner.com/keto-sugar-cookies/#

Found an actual great use for AI, specifically Chat GPT free version here. You tell it what you want to make and what ingredients you have on hand… and it gives you good, solid recipes; complete with nutrition info. I’ve made these before and they were amazing. If you freeze them; they have a texture like ice cream, with a little peanut butter stick to the roof of your mouth on the back end. I’ve used these basic ingredients in so many “fluff” type deserts; and it never frozen well. It’s crazy how the addition of a little almond flour changes the properties.

Here’s your updated Keto Peanut Butter Balls recipe, including the roasted pecan and cocoa powder coating.

Keto Peanut Butter Balls with Roasted Pecan Coating

Yield: 12 balls Nutrition per ball: ~1g net carbs, 12.3g fat, 2.9g protein, 121 calories

Ingredients:

For the Balls: • 1/2 cup creamy, unsweetened peanut butter • 4 oz cream cheese, softened • 1/4 cup almond flour • 2 tbsp heavy whipping cream • 2 tbsp allulose

For the Coating: • 1/4 cup pecans, finely crushed • 1 tbsp butter • 1 tbsp allulose • 2 tbsp unsweetened cocoa powder

Instructions:

1. Prepare the Peanut Butter Balls:

2. In a medium bowl, mix the peanut butter, cream cheese, almond flour, heavy whipping cream, and allulose until smooth.

3. Chill the mixture in the refrigerator for 15–20 minutes to make it easier to handle.

4. Roll the chilled mixture into 12 equal-sized balls. Place them on a parchment-lined tray and refrigerate while you prepare the coating.

5. Make the Pecan Coating:

6. Heat a skillet over medium heat. Add the butter and let it melt.

7. Stir in the crushed pecans and allulose. Toast the pecans for 2–3 minutes, stirring frequently, until fragrant and golden. Remove from heat and let cool.

8. Mix the cooled pecans with the cocoa powder in a shallow dish.

9. Coat the Peanut Butter Balls:

10. Roll each peanut butter ball in the pecan-cocoa mixture, pressing gently to adhere the coating.

11. Once all the balls are coated, refrigerate for 30 minutes to firm up.

12. Serve and Enjoy:

• Store the balls in an airtight container in the fridge for up to a week.

Let me know how they turn out! 

Hello,

Can somebody recommend a keto cooking book for absolute beginners. For me it's important to have detailed steps. The book must have images of all resulting meals and preferably images for cooking steps.

My cooking skills are nearly zero. I can see many books on Amazon but unfortunately I cannot see any preview for any book. I do not need book with hundreds of recipes. I prefer book with less recipes but detailed cooking description of all text.

Thank you

u/dwanton92

I'd been getting really bored with my go to peanut butter and chocolate cream cheese fat bombs so was looking for a tasty new "stoner snack" (ie something tasty that can be made quick and easy) and stumbled across this - i was so motivated to make it that I actually went out and bought a mixer 😅 and, omg, I'm so glad I did!

Seriously, if y'all haven't tried this yet you absolutely have to. I did this recipe but also bought various flavors of sugar free pudding and sugar free chips so that i could mix it up a bit.

I always have at least 2 rotisserie chickens either cut up or deboned in the freezer.

Nothing like homemade chicken noodle soup with either zucchini noodle or palm hearts noodles or chicken and rice soup with cauliflower rice.

I don't have a set recipe, whatever I have left over veggies for the week goes into the pot with the chicken.

Also that's good with homemade chicken Alfredo on palm heart or zucchini noodles.

Grilled chicken salad...

This is my favorite pre-cooked protein to work with since the sky is the limit with what you can make with it.

A tip, get a lighter colored chicken.

It might seem like it's borderline underdone but remember you're going to re-cook it later.

Today I have a touch of the crud so here's the soup that I made.

Leftover vegetables:

• Celery cut into medium pieces
• Chunks of green bell pepper
• Chunks of yellow onion
• Green onions cut into pieces
• Tomatoes cut into chunks
• Sliced mushrooms
• Zucchini cut into slices

Added that to

• 1 quart / liter water
• Shredded rotisserie chicken
• Chicken flavored better than bouillon
• Salt and pepper
• Ginger powder (out of fresh ginger)
• Pinch of xanthan gum

Did it the lazy way, threw everything in a pot, brought it to a boil, reduced heat to low, let it simmer for an hour.

Served on cauliflower rice.

Ginger will give it a nice Asian flavor plus it's good when you have a cold.

I hate food waste so this is the perfect way to use vegetables at the end of the week that would go bad.

Does anybody have a very very low carb chocolate that's also milk/corn/wheat free. I'm having trouble finding one.

Edit: Thanks for all your suggestions. I have my recipe now. I did a test no-bake pumpkin cheesecake in ramekins and it came out like a chiffon cheesecake pie, but tasty enough!!

I'm making a low carb Thanksgiving dinner and I can't make up my mind about dessert.
I'd love to hear your experience with pumpkin pie versus Pumpkin mousse or cheesecake? Or whatever else you've made in the past.

TIA!

Hi all 👋🏻

You all post really inspiring recipes and the ones I’ve tried have all been delicious!

I was wondering if anyone has a favourite go-to cold breakfast?

I can’t stomach eggs first thing in the morning 🤢 and I’m struggling with finding cold breakfast recipes. For the past week I’ve been having panna cotta for breakfast… this isn’t a problem but it’d be good to get more calories in the morning without loading up on cream

Thanks! 🙏🏻

Suuper easy chili recipe for winter!

In a big dutch oven or similar pan, mix:

Chopped onion Chopped red pepper Olive oil, salt, pepper A few scoops minced garlic, or cloves

Once soft add:

2 pounds ground beef or turkey

Cook on medium until a bit browned.

Then add:

4-6 crushed up tomatoes (or canned) About 2 cups broth of choice 1 packet taco seasoning

Mix, cover, and cook low for 60-90 minutes.

You can top with sour cream, cheese, fried onion, peppers, avocado (chili toppings really lend themselves well to keto lol).

Enjoy!