Kickin Those Carbs To The Curb

Miso & Parmesan Flax Crackers

As I sit here eating a hearty bowl of the best keto chili I’ve ever had, I realize that sometimes you just really want a hunk of bread with a meal like this.

Time to start making Soul Bread again!

Ingredients:

½ cup butter, softened

1/3 cup granular Splenda or equivalent liquid Splenda

1 teaspoon lemon extract

1 teaspoon vanilla

1 teaspoon lemon zest, from 1 small lemon (1 gram)

1 egg

1 cup almond flour (4 ounces)

1/3 cup vanilla whey protein powder

1 teaspoon baking powder

Directions:

Put everything in a medium bowl and beat with an electric mixer until creamy. This will only take about a minute.

Using a 2 teaspoon cookie scoop, scoop 24 balls of the dough onto a silicone or parchment-lined baking sheet.

Place them 6 balls across and 4 balls down on the sheet.

Cover the dough balls with a sheet of wax paper. Very gently press them down with the bottom of a glass or small bowl to about ¼-inch thick.

 Carefully remove the wax paper (the dough might stick to it a bit) and bake them at 350º about 8-12 minutes or until golden brown.

Cool on a wire rack.

Win big on game day be serving up finger-food favorites like chicken wings, jalapeno poppers and guacamole! Wow your guests…

The post 20 Paleo Football Season Appetizers & Snacks appeared first on Paleo Leap | Paleo diet Recipes & Tips.

23 Low-Carb Lunches That Will Truly Fill You Up…RECIPES

Paleo California Rolls

Thai Stuffed Avocados

Tofu Living Salad With Sesame-Lemon Dressing

Srimp Salad Cabbage Cups 

Deconstructed Gyro Salad

Buffalo Chicken Lettuce Wraps

Creamy Crackslaw

½ package of Trader Joe’s Bacon ends and pieces (maybe about 4-5 thick cut slices approximately) 1 lbs of sirloin tips 1/5 lbs ground pork 80/20 1 shallot sliced 1 packages of coleslaw mix (I used actually a package of kale, brussel sprouts, cabbage slaw mix for added crunch) 3 tbsp of soy sauce or liquid aminos 2 tsp of sesame oil 1 tbsp sambal olek (chili paste) 1 tbsp apple cider vinegar 1 tsp of sesame seeds 1 tsp of salt 2 tsp ginger paste 1.5 tsp of garlic paste 7 oz of cream cheese 1 tbsp chopped scallion

Makes 8 servings. Pair it with a side of broccoli, spread over some fathead crackers. Put it in some lettuce wraps. Do it up.

Nutrition per Serving:

Keto Wraps

1 - 4 ounce bag of plain pork rinds, crushed

⅛ teaspoon baking soda

¼ teaspoon salt (optional)

4 ounces cream cheese, softened

6 large eggs*** (see note)

¾ cup  water

INSTRUCTIONS

Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes.

Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes.

Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel.

Using a ¼ cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.