Adam Warrock

A decadent and indulgent low carb tiramisu dessert that's perfect for those following a gluten-free diet. Made with keto-friendly ingredients, it's rich in flavor and texture without the guilt.

Ingredients: 4 large eggs, separated. 3/4 cup powdered erythritol sweetener, divided. 1 1/2 cups mascarpone cheese. 1/2 cup brewed espresso, cooled. 2 tbsp rum or brandy extract. 1 tsp vanilla extract. 1/2 tsp xanthan gum. 1/4 tsp cream of tartar. 12 gluten-free ladyfingers store-bought or homemade. Unsweetened cocoa powder, for dusting.

Instructions: Mix egg yolks and 1/4 cup of powdered erythritol in a large bowl until the mixture is pale and thick. Put in mascarpone cheese, coffee that has been brewed, rum or brandy extract, and vanilla extract. Mix until it's smooth. Beat egg whites in a different bowl until they foam up. After you add the cream of tartar and xanthan gum, keep beating until stiff peaks form. Add the last 1/2 cup of powdered erythritol slowly while beating the mixture until it is shiny. Mix the egg whites into the mascarpone mixture slowly until there are no more streaks. In the bottom of an 8x8-inch dish, put half of the ladyfingers. Use half of the rest of the espresso to brush on. Add half of the mascarpone mixture to the ladyfingers and spread it out. Add more layers. Put it in the fridge for at least four hours or overnight with the lid on. To serve, sprinkle unsweetened cocoa powder over the top. Have fun with your tasty low-carb tiramisu!

Prep Time: 30 minutes

Cook Time: 0 minutes

The sweet and spicy flavors in these bacon-wrapped roasted carrots go really well together. This traditional side dish gets a special kick from the smoky chipotle maple syrup glaze. It's great for any event, from holiday parties to family dinners.

Ingredients: 8 large carrots, peeled and trimmed. 8 slices of bacon. 1/4 cup maple syrup. 1 tablespoon chipotle peppers in adobo sauce, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix the maple syrup and minced chipotle peppers. Set aside. Wrap each carrot with a slice of bacon, securing it with toothpicks if needed. Place the bacon-wrapped carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the carrots in the preheated oven for 20-25 minutes or until the bacon is crispy and the carrots are tender. During the last 5 minutes of roasting, brush the chipotle maple syrup mixture over the carrots, allowing it to caramelize. Remove from the oven and let them cool slightly. Garnish with fresh parsley and serve as an appetizer or side dish. Enjoy your sweet and spicy bacon-wrapped roasted carrots!

Prep Time: 15 minutes

Cook Time: 25 minutes

With a sauce made of sesame, ginger, and garlic, these Ginger Sesame Shrimp Noodle Bowls are a tasty and filling seafood dish. Shrimp that is soft, vegetables that are crunchy, and rice noodles make for a comforting and healthy meal.

Ingredients: 1 lb shrimp, peeled and deveined. 8 oz rice noodles. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 tablespoon fresh ginger, minced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 cup snap peas, trimmed. 2 green onions, thinly sliced. 2 tablespoons sesame seeds, for garnish. Salt and pepper, to taste.

Instructions: Cook rice noodles according to package instructions, then drain and set aside. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic to make the sauce. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside. In the same skillet, add bell pepper and snap peas. Cook for 2-3 minutes until slightly tender. Add cooked noodles and shrimp back to the skillet. Pour the sauce over the top and toss everything together until well coated and heated through. Divide the noodle mixture into bowls. Garnish with green onions and sesame seeds. Serve hot. Enjoy your flavorful Ginger Sesame Shrimp Noodle Bowls!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in this creamy and decadent keto cheesecake that's perfect for satisfying your sweet cravings while staying low-carb.

Ingredients: 2 cups almond flour. 1/4 cup powdered erythritol or your preferred keto-friendly sweetener. 1/2 cup butter, melted. 3 8 oz packages cream cheese, softened. 1 cup powdered erythritol or your preferred keto-friendly sweetener. 3 large eggs. 1/3 cup sour cream. 1 teaspoon vanilla extract. 1/4 cup heavy cream.

Instructions: Preheat the oven to 325F 160C. In a mixing bowl, combine almond flour, 1/4 cup powdered erythritol, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. In another mixing bowl, beat cream cheese and 1 cup powdered erythritol until smooth. Add eggs one at a time, mixing well after each addition. Mix in sour cream, vanilla extract, and heavy cream until smooth. Pour the filling over the crust in the springform pan. Bake for 45-50 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for about an hour. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Un délicieux dessert glacé alliant la fraîcheur du citron, le fondant du chocolat blanc et la douceur de la confiture d'abricot.

Ingredients: 500ml crme liquide entire. 200g de sucre en poudre. 100ml de lait. 2 cuillres soupe de jus de citron. 1 cuillre soupe de zestes de citron rps. 100g de biscuits sabls. 100g de chocolat blanc fondu. 100g de confiture d'abricot.

Instructions: Dans une casserole, porter bullition la crme liquide avec le sucre en poudre. Retirer du feu et laisser refroidir. Incorporer le lait, le jus de citron et les zestes de citron rps. Mlanger. Verser la prparation dans des moules esquimaux, en insrant au centre de chaque moule un biscuit sabl. Placer les moules au conglateur pendant au moins 4 heures. Une fois les esquimaux pris, les dmouler et les tremper rapidement dans le chocolat blanc fondu. Remettre au conglateur pour que le chocolat durcisse. Chauffer lgrement la confiture d'abricot et en badigeonner les esquimaux. Remettre au conglateur jusqu'au moment de servir.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Corn Fritter Casserole Tart combines the flavors of classic corn fritters in a delightful tart form, perfect for a savory treat.

Ingredients: 2 cups corn kernels. 1 cup all-purpose flour. 1/4 cup cornmeal. 2 eggs. 1/2 cup milk. 1/4 cup melted butter. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup chopped red bell pepper. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 375F 190C and grease a tart pan. In a large bowl, combine corn kernels, flour, cornmeal, eggs, milk, melted butter, cheddar cheese, green onions, red bell pepper, baking powder, salt, and black pepper. Mix until well combined. Pour the mixture into the prepared tart pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until golden brown and set. Remove from the oven and let it cool slightly before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Fast Naan Pizza is a quick and delicious option for parties or a weeknight dinner. The naan bread makes a perfect crispy crust, and you can customize the toppings to suit your taste.

Ingredients: 4 pieces of naan bread. 1 cup pizza sauce. 2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced black olives. 1/2 cup sliced mushrooms. 1/2 cup sliced red onions. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the naan bread on a baking sheet. Cover each naan bread with a thick layer of pizza sauce. Cover the sauce with a thin layer of mozzarella cheese. Pepperoni, bell peppers, black olives, mushrooms, and red onions should be put on top. Add salt, pepper, dried oregano, and dried basil to the pizzas. Place the naan in an oven that has already been heated. Bake for 10 to 12 minutes, or until the cheese is bubbling and the edges are golden brown. Take it out of the oven and let it cool down a bit before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

A paleolithic diet would be ideal for using this grain-free Paleo sandwich bread. It is free of gluten, dairy, and grains and is made with healthy ingredients. Enjoy it with your preferred sandwich fillings that fit the Paleo diet!

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup arrowroot powder. 1 tsp baking soda. 1/2 tsp salt. 5 large eggs. 1/4 cup coconut oil, melted. 1 tbsp apple cider vinegar. 1/4 cup almond milk unsweetened. 1 tbsp honey optional.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, ground flaxseed, arrowroot powder, baking soda, and salt should all be combined in a large mixing bowl. Whisk the eggs, almond milk, melted coconut oil, apple cider vinegar, and honey if using in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Use coconut oil to grease or line a loaf pan with parchment paper. Using a spatula, smooth the top of the bread batter after transferring it to the loaf pan. Bake for 3540 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the bread cool in the pan for ten minutes, take it out and let it cool fully on a wire rack. Slice the bread and eat it as a grain-free sandwich bread after it has cooled!

Prep Time: 15 minutes

Cook Time: 40 minutes

Elevate your potato salad game with a smoky twist. Smoked baby potatoes combined with a creamy, tangy dressing create a flavorful and unique side dish perfect for any BBQ or gathering.

Ingredients: 3 lbs baby potatoes, halved. 1/4 cup olive oil. 1 tsp salt. 1/2 tsp black pepper. 1 cup mayonnaise. 2 tbsp Dijon mustard. 1 tbsp apple cider vinegar. 1 cup celery, finely chopped. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup green onions, sliced. 1 tsp smoked paprika.

Instructions: Set smoker's temperature to 225F. Cut baby potatoes in half and toss with black pepper, salt, and olive oil. Put the potatoes on a foil-lined tray or in a smoker-safe tray. Simmer potatoes for 1 to 2 hours, stirring occasionally, or until they become soft. Combine mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika in a sizable bowl. To the bowl, add the green onions, celery, red onion, parsley, and smoked potatoes. Toss gently until thoroughly mixed. Before serving, place in the refrigerator for at least an hour. If desired, add more green onions and smoked paprika as garnish. Enjoy and serve cold!

Prep Time: 20 minutes

Cook Time: 120 minutes

Cozy Sweet Potato Macaroni Bake is a comforting and flavorful dish perfect for chilly evenings. Creamy sweet potato sauce coats tender elbow macaroni, creating a deliciously satisfying meal. This recipe is vegan-friendly and packed with wholesome ingredients.

Ingredients: 2 cups elbow macaroni. 2 medium sweet potatoes, peeled and cubed. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1/2 tsp smoked paprika. 1/2 tsp dried thyme. Salt and pepper to taste. 1 cup cooked chickpeas optional. 1/4 cup breadcrumbs. Fresh parsley, for garnish.

Instructions: Preheat your oven to 375F 190C. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside. Meanwhile, in a pot of boiling water, cook the sweet potatoes until fork-tender, about 10-15 minutes. Drain and transfer to a blender or food processor. To the blender or food processor, add almond milk, nutritional yeast, minced garlic, smoked paprika, dried thyme, salt, and pepper. Blend until smooth and creamy. In a large mixing bowl, combine the cooked macaroni, sweet potato sauce, and cooked chickpeas if using. Mix well to coat the macaroni evenly. Transfer the macaroni mixture to a baking dish. Sprinkle breadcrumbs evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and crispy. Garnish with fresh parsley before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

With a Tex-Mex twist, this Southwest Pasta Salad is a great summer side dish. It tastes great because it has black beans, corn, cherry tomatoes, and a tangy dressing. It's great for picnics, barbecues, or just as a cool side dish any time of the year.

Ingredients: 8 oz penne pasta. 1 cup corn kernels fresh or frozen. 1 cup black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup black olives, sliced. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup mayonnaise. 2 tbsp lime juice. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste.

Instructions: Cook the penne pasta according to package instructions until al dente. Drain and rinse with cold water. Allow it to cool completely. In a large mixing bowl, combine the cooked pasta, corn, black beans, cherry tomatoes, red bell pepper, red onion, cilantro, black olives, and shredded cheddar cheese. In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until well combined. Pour the dressing over the pasta and toss until everything is evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional cilantro if desired, and serve cold. Enjoy your Southwest Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

You can grab these Mini Egg Breakfast Muffins and go for breakfast. They are tasty and good for you because they are full of eggs, cheese, vegetables, and ham. If you have a busy morning, make a bunch ahead of time!

Ingredients: 6 large eggs. 1/2 cup milk. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced cooked ham. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin with cooking spray. In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheddar cheese, diced bell peppers, diced onions, and diced ham. Season the mixture with salt and pepper to taste. Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden brown on top. Remove the muffins from the oven and allow them to cool for a few minutes before using a knife to gently loosen the edges and remove them from the muffin tin. Serve the mini egg breakfast muffins warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy this delicious Mushroom Bacon Skillet, which is also keto-friendly and full of flavor. This skillet meal is quick and easy to make and tastes great for breakfast, lunch, or dinner. It has crispy bacon, soft mushrooms, and fragrant garlic. Pair the rich and satisfying taste of bacon with the earthy flavor of mushrooms for a hearty meal that is low in carbs and high in flavor.

Ingredients: 6 slices bacon, chopped. 1 pound mushrooms, sliced. 2 cloves garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh parsley, chopped.

Instructions: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet. Add the sliced mushrooms to the skillet with the bacon grease. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 5-7 minutes. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Season the mushrooms with salt and black pepper, to taste. Return the cooked bacon to the skillet and stir to combine with the mushrooms. Remove the skillet from heat and sprinkle with chopped fresh parsley before serving. Serve hot as a side dish or enjoy on its own as a delicious keto-friendly meal.

Prep Time: 5 minutes

Cook Time: 15 minutes

These salmon sliders are a delightful twist on traditional burgers. The combination of fresh salmon, dill, and sun-dried tomato spread creates a burst of flavors in every bite. Perfect for a quick and tasty meal!

Ingredients: 1 lb salmon fillet, skinless and boneless. 1/4 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 tablespoons chopped fresh dill. 1 egg. Salt and pepper to taste. 1 tablespoon olive oil. Slider buns. Lettuce leaves. Sun-dried tomato spread store-bought or homemade.

Instructions: Cut the salmon fillet into small pieces and place them in a food processor. Add breadcrumbs, red onion, fresh dill, egg, salt, and pepper to the food processor. Pulse the mixture until well combined but still slightly chunky. Form the salmon mixture into small slider-sized patties. Heat olive oil in a skillet over medium-high heat. Cook the salmon sliders for about 3-4 minutes per side, or until they are cooked through and have a golden crust. Toast the slider buns in the skillet until they are lightly browned. To assemble, spread sun-dried tomato spread on the bottom half of each slider bun. Place a salmon slider patty on top of the spread. Add a lettuce leaf and the top half of the bun. Serve your delicious Salmon Sliders with Sun-Dried Tomato Spread! Enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

You can enjoy these soft, tasty cookies during the holidays or whenever you want something sweet. Each cookie has only one net carb, so they're good for people on the keto diet and will satisfy your sweet tooth without throwing off your diet.

Ingredients: 1 package sugar-free jello mix any flavor. 1 cup almond flour. 1/4 cup granulated erythritol or other keto-friendly sweetener. 1/4 cup butter, softened. 1 large egg.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, sugar-free jello mix, and granulated erythritol. Add the softened butter and egg to the dry ingredients and mix until a dough forms. Using a tablespoon, scoop out portions of dough and roll them into balls. Place them onto the prepared baking sheet. Using the back of a fork, gently press down on each ball to flatten slightly and create a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft and delicious one net carb jello cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Speculoos Cookies and Hot Cocoa"a perfect combination to spark your imagination while gazing at the stars. The spiced Speculoos cookies have a delicious crunch, and the creamy hot cocoa will warm your soul. Gather with loved ones, tell stories, and be inspired by the beauty of the night sky.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon ground cardamom. 1/4 cup whole milk. For Hot Cocoa:. 4 cups milk. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup whipped cream. 1/4 cup chocolate shavings optional.

Instructions: Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Put the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and cardamom in a different bowl and mix them together with a whisk. Gradually add the dry ingredients to the wet ones, mixing in the milk every so often until everything is well mixed. Put the cookie dough in the fridge for at least an hour with the lid on. Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Using a cookie scoop or spoon, drop dough onto the baking sheet in tablespoon-sized balls. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. To make hot cocoa, heat the milk in a saucepan over medium-low heat until it steams but doesn't boil. Add the cocoa powder, sugar, and vanilla extract and mix them in with a whisk until everything is well mixed. If you want, you can add whipped cream and chocolate shavings to the top of each mug of hot cocoa. Put the Speculoos cookies next to the hot cocoa and enjoy!

Prep Time: 25 minutes

Cook Time: 12 minutes

Coconut snowball cookies are delightful treats with a perfect blend of coconut and almond flavors. These bite-sized cookies are coated in powdered sugar, resembling snowballs, making them a festive addition to any occasion.

Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup powdered sugar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Crack the coconut into small pieces and mix them with the almond flour, powdered sugar, and salt in a bowl. In a separate bowl, melt the coconut oil and add the vanilla extract. Make a dough by mixing it well. Roll out small pieces of dough into balls that are easy to eat. Cover the baking sheet with foil and put them on it. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. When the cookies are completely cool, you can coat them like snowballs by rolling them in more powdered sugar. Serve these tasty coconut snowball cookies and enjoy them!

Prep Time: 15 minutes

Cook Time: 10-12