This is so simple that you just have to try it. I know I’ve made low-carb crackers before, but these are super-low because their only ingredient is cheese!
Flavor them up if you like with some spices, hot sauce, white pepper… or make them plain. Mine have some Herbes de Provence sprinkled on top. Yummy. (Are you wondering about that dip in the picture? Coming soon ;)
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I love Cholula zero carb hot sauce on nearly everything. Eggs, veg, meat, whatever you’ve got. I have yet to try the other flavors, but Original suits me just fine.
Zero carbs and no weirdo ingredients – yay!
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Something Craig really misses from our carby-days is a good cracker, so I thought I’d give it a shot. How does cheesy-cheddary-golden-brown-crunchy goodness sound? I based these on a recipe over at hulk-smash Testosterone Nation, and while it won’t put hair on your chest (I think) it makes a damn fine low-carb cracker.
Combine the wet ingredients and any spices that float your boat. Do you see my secret ingredient nestled there in the olive oil? That’s cubes of frozen crushed garlic by Dorot – I get it at Trader Joe’s and it is so handy!
Add this mixture to the dry ingredients (except seeds) and mix really well with your hands. Form it into a ball and flatten it out.
Sprinkle on seeds like sesame or sunflower, and toss it into the oven.
Beware, if you added garlic like I do the aroma will be amazing – try not to claw your way into the oven while it bakes.
Let cool and break into cracker-shapes. Enjoy!
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Dreaming of cheeseburgers but need to avoid the carbs in the bun? Then this amazing, satisfying salad recipe is for you.
Thank you iconomy on metafilter for this fabulous recipe! The ingredients should just say: cheeseburger plus toppings, but in the interest of being complete I’ll flesh it out for you. Lately we’ve been having this once a week and I’m still not sick of it. Give it a try and let me know what you think.
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I keep hearing people rave about coconut butter, and I was so pleased to find out that it is really easy to make. Homemade coconut butter – who knew?
All the recipes I’ve found are essentially the same – although I did find one which called for the addition of coconut oil – but the basic idea is to blend the heck out of shredded coconut. This is a recipe I can follow!
I used 8 ounces of Let’s Do Organic finely shredded, unsweetened coconut and cranked-up the KitchenAid. Above is what it looked like at 5 minutes.
And then at 10 minutes:
And finally by 15 minutes it had butterified. Mmmmm.
My 8 ounces of shredded coconut yielded about 1.25 cups of wonderful coconut butter which solidified after I put it in the fridge. I was in a hurry to see it in its solid state, but it should harden up just fine on the counter as well.
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What do you get when you take a fabulous vegetable like haricots verts and add bacon and pepitas? A wonderful, crunchy, filling side dish or a great lunch.
So you start with the best bacon, of course. This is Whole Food’s smoked Black Forest bacon – it has a really great, deep bacony flavor.
Then you add pepitas for a nutty, rich flavor. Haven’t heard of them? I get them at Trader Joe’s, and they’re just shelled pumpkin seeds.
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I'm Erika Jurney and I love to cook healthy, delicious, low-carb food.
You should be able to use my recipes as a guide for any low-carb way of eating - like Keto, Paleo, South Beach, Primal, Atkins - with minimal tweaks, and if you have any questions about substitutions, be sure to leave a comment on the recipe you want to try.
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