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Missing that Creole flavor? A friend of ours was telling us about something his wife had made with ground sausage and shrimp. My imagination ran a bit wild and all i could think of was Gumbo and Gazpacho. Not really sure how I got to this spot in the thought process, but that’s the joy of creating different recipes!  I am not the best at naming different concoctions – so if you all think of something better to name this thing, let me know ðŸ™‚
Mr. Junkie was very happy and had a large amount! “Comfort Food!” is what he called it. I am sure we will be making this quite a bit! It was very filling!
We put ours on a bed of fried cabbage, but you could use all kind of things instead of cabbage! Try Riced Cauliflower instead!
Ingredients:
  • 336 g Ground Pork Sausage; 1 tube
  • 340 g Medium Shrimp; 1 bag, tail removed
  • 160 g Green Bell Pepper
  • 60 g Onion
  • 3 Tbsp Tomato Paste Concentrate
  • 2 tsp Tony Chachere’s Creole Foods Spice
  • 1/2 tsp Salt
  • 1 Tbsp Minced Garlic
  • 1 Bay leaf
  • 480 g Chicken Broth
Directions:
  1. Fry the ground sausage until cooked through
  2. Drain some of the fat (optional)
  3. In a blender, combine the tomato paste, broth, onion and green pepper. Blend until mixed into a sauce consistency.
  4. Pour the tomato mixture into the pan with the ground sausage
  5. Add in the spices and seasonings
  6. Cook down until sauce is thick (to your liking)
  7. Add shrimp
  8. Stir and cover for approx. 5 min
  9. Serve over a bed of fried cabbage, cauliflower or any other choice
Serves: 4
Nutrition Facts per Serving: 
  • Calories 427
  • Total Fat 28.9 g
  • Total Carbohydrates 6.6 g
    • Fiber 1.1 g
    • Sugar 5.6 g
    • Net Carbohydrates 5.5 g
  • Protein 31.1g
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My husband always talked about how much he liked pecan pie. He has been a real trooper and limits himself with things since I was diagnosed with diabetes. Now that we are both following keto Pecan Pie was a bit out of reach. These things, are very impressive! Very Very good. Sure to cause heartburn in those that get it from sweets!

We did not use the full amount of sugar, and I'm really glad we didn't. They are very sweet! This recipe comes from All Day I Dream About Food. She really is impressive and I recommend reviewing some of her other recipes as well!

INGREDIENTS
CRUST
  • 1 1/4 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter, chilled, cut into small pieces
PECAN PIE FILLING
  • 1/2 cup butter
  • 2/3 cup powdered Swerve Sweetener
  • 2 tsp Yacon syrup (optional, helps with color and flavor)
    • I did not have Yacon Syrup and instead used Black Strap Molasses
  • 1 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 1/4 tsp salt
  • 1 cup pecans, lightly toasted
  • 2 ounces Lily's Dark Chocolate, chopped
INSTRUCTIONS
Crust:
  1. Preheat the oven to 325F.
  2. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
  3. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
Pecan Pie Filling:
  1. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
  2. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
  3. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
  4. Remove and let cool at least 30 minutes before cutting into bars.
by Carolyn
Nutrition Facts: Per Serving (1 bar)
Servings per Recipe: 16
  • Calories: 222
  • Fat: 21.12 g
  • Carbs: 4.92g
  • Fiber: 2.24g
  • Protein: 3.65g

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This was an excellent recipe! I do have a couple notes that I would review prior to making this. It can help avoid some of the ‘odd’ taste of using Cloud Bread as a base. But it honestly is a fantastic recipe! And Keto friendly to boot!  Of course that all depends on what you put on your pizza!

Let us know what you think!  The recipe came from All Day I Dream About Food. She really is a genius in the kitchen and I highly recommend you visit her blog. She also have cook books available!


Ingredients:
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, melted
  • 3 large eggs
  • 3 tbsp half and half (or 2 tbsp cream and 1 tbsp water)
  • 1 cup whey protein isolate
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
Directions: ( My directions are different from the original recipe - Please review the directions from the original recipe as well)
  1. Place the first 4 ingredients in a mixer and mix until well combined.
  2. Add in remaining ingredients and mix for approx 30 seconds until well combined
  3. Place mixture in a greased oven safe skillet and spread out evenly.
  4. Bake 350 degrees for about 15-20 Minutes. (Lightly Golden top and edges)
  5. Pull out of the oven and add your toppings
    1. This is Where I would recommend doubling up on the sauce. Some of it will soak into the bread and the added moisture works great with this.
  6. Once your toppings are assembled bake for another 10-12 minutes.
  7. If you like a crispy top bake for the 10 minutes and place on broil until you get the desired topping result.
Nutrition Facts are from All Day I Dream About Food. 
Serves 8.
  • Calories: 364
  • Fat: 25.73g
  • Carbs: 4.26g
  • Fiber: 0.14g
  • Protein: 20.82g

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