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My husband has never had fish tacos and I have been craving fish. So we googled for different recipes and found a recipe for 'Baja Tacos'. They looked great. But we have no idea how to follow a recipe. (More so, we use recipes and images as inspiration but never choose to follow them).


So here is our version.
Note: Keto/Gluten Free will depend on the tortillas you use.

Ingredients:
  • Tortillas 12+ (Corn/Flour etc. This is the primary carb and carb count will vary depending on what you use)
  • Finely sliced avocado
  • Chipotle Mayo (we just bought ours from the store)
  • Fish/Shrimp (Your choice. What ever your budget will allow)
  • Chihuahua Cheese (Mexican brand cheese, similar to Queso Fresco)


Seasoning for the fish/Shrimp:

The hubby states he used all equal parts.
  • 1 tsp Celery Salt
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Ground Red Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Ancho Chile Powder 
  • 1 tsp Paprika
  • 1 tsp Pepper


We pan fried the shrimp/fish and used the above seasoning on them. Once they were cooked any left over seasoning from the mix that he made was sprinkled on top. 

For the slaw we used the following:
  • 1 1/2 cups Red Cabbage (Finely shredded)
  • 1/2 cup White onions (Diced)
  • 1 cup Tomatoes (Diced)
  • 1 cup Alfalfa sprouts
  • Cilantro (optional. I hate this stuff but the hubby likes it)
  • Fresh lime juice from 1 lime
Put these into a container, shake the holy hell out of them to mix and then refridgerate.

To make things even more yummy- whatever tortilla you use, spray with oil and pan fry till crispy. I like crunchy things so this always made me happy!


Nutrition facts coming shortly. I am too busy stuffing my face with these bad boys!


Okay- Couldn't wait. I wanted to get these posted. These are AWESOME!!!

Nutritional data below does not include Cilantro or the Chipotle Mayo we used. 

 The Carb count listed is for 2 taco using the measurements above and tortillas that are 10 grams of carbs per tortilla. Please keep in mind that this can be adjusted depending on what tortilla's you use. 




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I say fish instead of listing Cod, Haddock, Tilapia or any other because we all have our budgets and fish is good cooked many different ways.  Granted I stick with my white fish. I got this recipe from a co-worker and it was awesome. But a word of caution: All of the amounts are estimated. I was given a list of items to use without measurements and just put together what looked right. So the description below is more of a guideline but the nutritional facts are based on what is listed below.

The picture does not do this justice!

Ingredients:
  • Juice from 2 fresh limes
  • 1/4 cup olive oil   (Oil should be equal to the amount of juice you get from the lemon)
  • 4 oz tilapia or other white fish
  • Salt and Pepper
  • 1/2 cup Panko-bread crumbs
  • Shredded Coconut  (I used unsweetened)
  • 1/2 cup Almonds (Chopped) ( I used Pecans which added too much 'sweet' likely will try cashews or walnuts next time)
  • Cayenne Pepper - don't hold back


 Directions: 
We used a package of Cod Fillets.
  1. Preheat oven to 450 degrees
  2. Pour fresh lime juice and olive oil into a baking pan
  3. Place tilapia in pan, coat both sides in juice
  4. Sprinkle salt and Pepper on fish. 
  5. Sprinkle panko bread crumbs on to fish
  6. Sprinkle coconut on top of fish
  7. Sprinkle almonds (Can use pecans, walnuts or other kind of nut)
  8. Season with cayenne pepper. (More the better  )
  9. Bake approximately 8-20 minutes. Time depends on the size of the fillet. 
  10. Smaller Fillets 8-12 minutes
  11. Larger Fillets 15-20 minutes


This was for 1 serving. Recipe makes approx 4 servings.

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My Uncle was recently diagnosed with diabetes and his (and My) birthday is tomorrow. I asked him what he wanted for a cake/pie/dessert and I would make it diabetic friendly.  He wanted lemon meringue pie. So.. Here is what I found. This was taken from this website - here.

Please see my notes at the very bottom of the recipe:


Ingredients:
 
Crust: 
  • 1/2 cup ground almonds
  • 1/3 cup(33grams) half or whole pecans
  • 2 Tablespoons melted unsalted butter
  • 1 Tablespoon Splenda
  • 1/4 tsp ground cinnamon


Filling: 
  • 2 whole large eggs
  • 3 large egg yolks
  • 1/2 cup Sugar Substitute
  • 1/2 cup fresh lemon juice 
  • 1 1/2 tsp lemon zest (I used Lemon extract)
  • 3 Tablespoons unsalted butter
  • pinch of salt


Meringue: 
  • 4 Large Egg Whites
  • 1/4 cup Sugar Substitute
  • 1/4 tsp cream of tartar
  • pinch of salt


Instructions:
Preheat oven 350F

Crust: 
  1. In food processes(or magic bullet or coffee grinder) pulse pecans till a mill texture(like the ground almonds)
  2. In small bowl mix all ingredients
  3. Spray 5 individual serving pie pans with cooking spray
  4. Divide crust mixture among pans, about a Tablespoon per pan.
  5. Press down with your finders firmly on the bottom, not sides though like a traditional pie(IF you want it to have crust all up the sides you would have to double crust recipe + add the extra carbs, so that was not happening for me  )
  6. Bake crust at 350F for 8 minutes
  7. Let cool at room temperature while making filling

  Filling:

  1. Add all filling ingredients to a small heavy bottom saucepan. Whisk over MED heat till mixture starts to become thick.
  2. Using a fine mesh strainer, strain the mixture(this gets out all lemon seeds and any cooked egg bits you might have)
  3. Divide filling mixture among the 5 pie pans equally, about 1/4 cup per pie.
  4. Set in fridge to cool at least 1/2 hour.

  
Meringue:
  1. Put egg whites in mixer bowl, add salt.
  2. Mix till frothy.
  3. Add cream of tartar & splenda.
  4. Mix till you have a firm meringue/Stiff peaks, about 2-3 mins.


  
Assembly:

Preheat over to 500F
Divide Meringue equally among the 5 chilled pie's
Spoon on and smooth with small spatula
Bake at 500F for 8 minutes
Let pies cool, then refrigerate
Serve cold



Nutritional Information:
Energy 288 kcal
Carbohydrate, by difference 9.57 g
Sugars, total 1.66 g
Fiber, total dietary 1.91 g
Protein9.84 g

Total lipid (fat)25.68 g

MY NOTES
To ensure that the sweetener wasn't very off-puting ( my uncle hates artificial sweetener) I used the Truvia baking blend which has a combination of Stevia, Erythritol, and Cane Sugar. It requires 1/2 the amount of sugar called for in a recipe. So if a recipe states 1 cup, you would only use 1/2 cup of Truvia.  This unfortunately does raise the carb count a little bit.  

 After tasting the pie, halving the listed sugar in the recipe could be reduced even further as it turned out still very very sweet. My recommendation would be (if using Truvia baking blend)

 Crust: 1/2 Tablespoon
Filling: 1/8 Cup
Meringue: 1 Tablespoon

When doing the meringue I goofed up and just dumped everything into my kitchen aid at once and just whipped the hell out of it. It seemed to be just fine. The recipe states to flatten the meringue but I like peaks. So I shortened the bake time by 1 minute to avoid burning the meringue too much. 

The nutrition detail I have listed below is using the Truvia Baking Blend. 

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Miss that fast food breakfast? We all know it's not a healthy way to eat but sometimes it is a bit of
comfort to have that. It's rare for any fast food joint to have anything that we can eat with out a massive cheat.
I was complaining about breakfast ideas and having to eat limited *Quick* items. So my husband whipped together a breakfast burrito. After a couple tweets it tastes JUST like the fast food breakfast burritos. Low Carb too!  Granted probably not healthy in other ways since there is sausage in it and such... But.. Moderation is key. :)
So here it is!

Note: Gluten Free, Keto is dependent on the type of tortilla's you use. This will also impact the carb counts.

Ingredients
  • Low Carb Tortillas (Store Bought or Home Made)
  • Sausage Patties
  • Chopped Onions
  • Chopped Green Peppers
  • Chopped Red Peppers
  • Velveeta Cheese
  • Whipped Eggs

Directions

  1. Fry Sausage patties until cooked. 
  2. Cut patties in half and lay out on the tortilla
  3. Fry Onions, Green Peppers, and Red Peppers in the same pan. 
  4. Why the veggies are frying, cube small pieces of Velveeta and sprinkle on top of the sausage patties.
  5. Once the veggies are cooked to your liking add eggs
  6. Once cooked, spook egg mixture into tortillas and roll up.

We wrapped ours up in wax paper and froze the extras. They heat up really nice and are very tasty. 
To make things quick we also buy frozen bags of the vegetable mix.
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I have a very large family. Most of which are adopted. One of my brothers  was adopted from Korea. As he grew up he attended a Korean Church. We had the great opportunity to befriend a lady who was also from Korea and she became a good friend of my brother and our family. Every few years she would make authentic Bulgogi and our family absolutely loved it.
This isn’t her recipe, however, it tastes quite good. I hope you all enjoy it!


Servings: 4
Ingredients
  • 1 lb Flank Steak, thinly sliced (This is also great when using Venison)
  • 5 Tbs Soy Sauce
  • 2 1/2 Tbs Sukrin Gold (Or other Brown Sugar Substitute)
  • 1/4 cup Chopped Green Onion
  • 2 Tbs Minced Garlic
  • 2 Tbs Sesame Seeds
  • 2 Tbs Sesame Oil
Directions:
  1. Thinly slice the meat
  2. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef.
  3. Cover and refrigerate for at least 1 hour or overnight.
  4. Heat skillet and pan fry until cooked thoroughly
  5. This can also be done on a grill ( which is more traditional)
  6. Serve with shredded fried cabbage, riced cauliflower or any other rice substitute
Nutrition Facts
Serving size: 1/4 of a recipe (5.8 ounces).
Amount Per Serving
  • Calories 312.5
  • Total Fat 17.25g
  • Total Carbohydrates 11.48g
    • Fiber 0.72g
    • Sugar 0.5g
    • Sugar Alcohols 7g
    • Net Carbohydrates 3.76g
  • Protein 33.73g
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This is one of my favorites to make.  I always end up with more than I need but it is still a tasty treat. 

I missed having those pot pies in the box.  So Once I started using Carbquik,  they had a recipe on the side of their box which turns out quite nicely. 

It can be a little dry,  so I typically add a pad of butter to the top of it and all is well.

Here is the recipe and some pictures for your next culinary adventure!


Ingredients:
  • 16 oz of cooked Vegetables 
  • 1 cup cooked meat (chicken,  turkey, beef)
Voulete:
  • 2oz melted butter
  • 2 oz Carbquik
  • 10 oz Chicken/Beef broth
Topping:
  • 1c CarbQuik (approx 3.4 oz)
  • 1/4c Heavy Cream
  • 1/4c Water
  • 1 whole egg
DIRECTIONS:
  1. Cut meat into bite size pieces and fully cook. 
  2. Cook Vegetables until they area almost done.  (They will continue to cook when the pie is being baked.  This will avoid mush food) 
  3. Mix Meat,  Veggies and Voulete (See Below) in a 2 quart baking pan. 
  4. Mix topping ingredients and spread a thin layer over the vegetable mix. 
  5. Bake at 400 degrees for 30 minutes.
Prepare Voulete : 
  1. Melt butter slowly in a medium sauce pan.  
  2. Add Carbquik and still on medium heat for 5 min,  
  3. Add Broth (This will cause the sauce to raise up and overflow,.  Be sure to see a large enough pan.  Blowing on it can help keep it from going over the sides)

Serve and enjoy!  



NUTRITIONAL DETAILS:
The nutrition value varies so much depending on the vegetables, meat, and soup base that are used it is difficult to give an accurate estimation. 

The Carbquik called for this recipe is (for the entire recipe) is 101.3g of carbohydrates, 81.1g of fiber and 608 calories.  (35.5g fat, 10.1g saturated fat, 1318 mg sodium, 40.6g protien)

The remaining portion of the recipe will all depend on what decision is made to put in. 
The lower carb vegetables you use will keep this recipe down. 


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I use to love cobber and crisps. (Still Miss Crisps. Especially apple crisp!) But this comes in handy in a pinch and is extremely easy to make. 

It has a lot of flavor as well. 







INGREDIENTS:
  • 1 Cup Carbquik - (Carbquick can be purchased here.)
  • 1/2 Cup Milk ( I used unsweetened Coconut Milk)
  • 2 T Oil 
  • 1 Cup Sugar (sweetener equivalent)
  • 2 Cups Berries
  • 3/4 cup Water (Include Juice from berries if frozen)
  • 1/2 Cup Sugar (sweetener equivalent)
DIRECTIONS:

1. Mix breading portion of the Cobbler together and spread out into an 8x8 baking dish.


2. Mix Berries, water and sugar and pour on top of the dough.


3. Bake at 375 degrees for 30 min or until dough is baked through.
4. Let sit for 20 min to set up before eating.
5. Serve with Ice cream or cool whip.



Values below are for approx. 6 servings.

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When we attempted this recipe I expected something more similar to egg foo young. My husband and I were so very wrong! These are a new favorite and plan on making this several more times! The flavor was simple and present! It was fantastic! There really is no way around it. Fantastic really sums it up!

I really recommend these! Try them out! Let us know what you think!

Recipe from '500 Low-Carb Recipes' by Dana Carpender



INGREDIENTS
  • 3 medium zucchini, grated 
  • 1 tsp salt 
  • 3 eggs 
  • 1 cup crumbled feta 
  • 1 tsp dried oregano 
  • 1/2 medium onion, finely diced 
  • 1/8 tsp pepper 
  • 3 Tbsp soy powder[POWDERED SOY MILK) or protein powder 
  • butter

DIRECTIONS
  1. Mix grated zucchini with salt in a bowl, let sit an hour or so, and then squeeze out, draining the liquid.
  2. Mix in eggs, feta, oregano, onion, pepper and soy powder and combine well.
  3. Spray heavy skillet with nonstick spray, add a healthy tbsp of butter and melt over medium heat. Fry batter by the tablespoonful, turning once. Add more butter between batches, as needed. Let them get quite brown before turning, otherwise they fall apart.

Yield: 6 servings
Each serving
6g carbs
2g fiber
8g protein

My notes: I hand squeezes the zucchini and forgot to add the powder. Adding the powder would have likely made it a bit easier to cook. Don't need to add anything to these. They are very flavorful and delicious!
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Recipe from '500 Low-Carb Recipes'
by Dana Carpender

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Which one of you doesn't miss this much loved meal? Biscuits and Gravy was a treat for us anytime we visited our grandparents. My Nana and Papa would both be in the kitchen making this breakfast when I was little atleast once when we were up to visit them. I can still hear my grandfathers laugh as he picks on anyone in the kitchen or within ear shot. The smell of freshly baked biscuits and the wrinkled up nose at the idea of pouring oil into our foods. It looked disgusting when they did this but it always tasted soooooooooooo very good! Definitely a fond memory!

So Who's ready to know how to make this low carb?
I know after 4 years of being diabetic I was ready to have this again- sans the guilt!

Just a word of caution- ALL of these measurements are Approximate. Any 'strange' ingredient you can click on and the link will navigate to a place you can get it or at least learn what it is. 

Ingredients:

  • 1 lb Jimmy Deans Breakfast sausage (in the tubes)
  • 2 T Coconut oil
  • 1/2 C. Carbquik
  • 1/2 C. Coconut Milk**
  • 1/2 C. Almond Milk**
  • 1/2 C. Heavy Whipping Cream**
  • Salt and Pepper to taste
For the Biscuits, please see the post for Baking Powder Biscuits here. 
  1. Brown Gravy. Do not drain the grease. 
  2. Add coconut oil and mix till melted.
  3. Add Carbquik until oil is soaked up. 
  4. Add 'Milk' gradually until you get the gravy consistency you desire. 
  5. After adding the milk, keep stiring as it will thicken after a minute or so. Add additional milk if you feel it is too thick. 
  6. Salt and Pepper and serve! 


** The Coconut Milk, Almond Milk and HWC can be replaced by any milk or milk replacement you would like to use. The recipe indicates what I used. I had a mix of coconut/almond milk in a container. I am not fond of the nutty taste of almond milk that much and wanted to make sure that the almond milk wouldn't mess up the flavor of the gravy. This is why I used HWC as well.

Did you try this? What did you think? Did you make any adjustments? 

The nutritional Values are for 10 approximate servings and only account for the Gravy. The biscuits are on a separate page which is listed above. 

 Nutrition Facts per Serving:

  • Calories: 209
  • Fat: 19.1g
  • Carbs: 5.0g
    • Fiber: 3.0g
    • Sugars: 0.8g
    • Net Carbs: 2.2
  • Protein: 7.7g

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I never thought I was going to be able to have biscuits and jam again. Or Biscuits and gravy! I am now one step closer to getting one of my favorite breakfasts.

I tried 'CHEF GREG'S COUNTRY-STYLE BAKING POWDER BISCUITS' from genaw.com and I have to say they are FANTASTIC! I didn't get the count they estimated for their recipe. I cut the recipe in half because I didn't want to waste that much Carbquik in case the recipe didn't pan out. 

 My answer to them- YUM!!!!

The Recipe is as follows: This recipe is 1/2 the original recipe and Yielded 4.5 biscuits. If you want more just double everything except the salt.




Ingredients:
  • 1 cups Carbquik**, 3 ounces (I weighed this on my scale and went by the oz instead)
  • 1/2 tablespoon baking powder 
  • Pinch salt, optional (see comment below) - I skipped this. I would likely add it back in.
  • 2 tablespoons cold butter, cut in small bits 
  • 1/8 cup heavy cream 
  • 1/8 cup water
  • I added a tsp of Chicken soup base( powdered)
Directions:
  1. Lightly spoon the Carbquik into a measuring cup and level off. Do not tap it. - Again I used Oz measurement instead of a measuring cup. 
  2. Place in a medium mixing bowl. Whisk in the baking powder and salt, if using. 
  3. Cut the cold butter into the Carbquik until it looks like coarse meal. -I used the kitchen aid to cut the butter in. It turned out looking like meal but felt like flour with no butter addition. 
  4. Mix the cream and water; pour into the dry mixture. Mix until the dough forms and comes together, but do not overwork. The dough should be somewhat loose and sticky. 
  5. On parchment paper, very gently pat or roll the dough to 3/4-inch thick. It helps to sprinkle about 2 tablespoons of Carbquik over the top of the dough to prevent sticking.-I think mine were approx 1/2 an inch thick. 
  6. Cut with a 2-inch biscuit cutter.  
  7. Place the biscuits on an ungreased baking sheet and bake at 400º 8-10 minutes until golden brown.
** Just because I was curious. I weighted each biscuit before baking them. They were approx: 37g each.  This will give you an idea of the size mine were. 

Let us know if you try these and what you thought!


This is calculated for 4 servings. 
Nutrition Facts per Serving:

  • Calories: 125
  • Fat: 11.2g
  • Carbs: 11.6g
    • Fiber: 9.3g
    • Net Carbs: 2.3g
  • Protein: 4.1g

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I know this is not food related. However, I am on a 'forum' so to speak and had listed off things that I wish the doctor would have told me or explained to me when I was diagnosed diabetic. My doctor gave me 1 short pamphlet and said - HEY you are diabetic. Don't get me wrong. I love my doctor. In some ways I am glad she told me this way because then I could learn from other diabetics and I honestly think that is a fantastic way to learn. Perhaps, not the most effective way. But still.

So here is my list.








Things I wish I knew and wasn't told when I was diagnosed. 

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I have to say these Low Carb/ High Fiber tortilla's have saved my sanity several times. I love me my tacos, fajitas, pizzas, dessert. These things can be used in so many different ways!

Some of the tortilla's I have found can be a little pricey, or more reasonable. All depends on what is handy.

Here are few I have found with their respective carb counts.








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I am in a group on Facebook for Low Carbing. One of the ladies on the group posted how she makes her Shrimp Alfredo. I decided to try it myself and tweaked it to what I had on hand.  I have to say, I am very happy I tried it. It turned out amazing.  (Thank you Stephanie!) 
Ingredients:
  • 4  Boneless, Skinless Chicken Breast, frozen 
  • 14 oz Broccoli, frozen, unprepared 
  • 6 oz cream cheese
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons garlic
  • 2 Tablespoons chicken soup base 
  • 1/2 cup water


Directions
1. Slice chicken to desired sizes and cook. (Set aside)
2. Saute broccoli in 1-2 tablespoons of butter
3. Add cream cheese and heavy whipping cream to the broccoli
4. Stir until well blended.
5. Add garlic, chicken soup base and water and stir till well blended
6. Add Chicken and stir well.

Serve with your desired type of noodles or noodle replacement.
(Nutrition Facts do not include Noodle Choice)
Approx 4 servings ( Could probably get 6 out of it but the nutrition facts are for a serving of 4)
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Don't look at the calories in this puppy! You will want to start running several days before making this and probably while making it.

 A much loved comfort food. Extremely filling and very tasty! Cheesy Brat Stew has been a family favorite for a while. The only problem is that it was very high carb. So, I came up with a fix. Replace the potatoes with cauliflower!  It turned out FANTASTIC! So much so that I want to make it again!

Ingredients:
  • 6 brats (cooked and sliced into coins)
  • 1 large head of cauliflower 
  • 4 cups green beans
  • 2 cans cream of mushroom soup
  • 1 cup shredded cheddar 
  • 1 cup water




Directions:
1. Pre-cook the brats and slice into coins.
2. Break up the cauliflower into bite size pieces. You can use the stem portion too.
3. Mix the soup, cheese & milk/water together.
4. Place brats cauliflower and beans in a roaster pan and mix.
5. Pour cheese mix over the contents in the pan.
6. Cover and cook at 350 for 1-2 hours or until cauliflower is tender.
7. Salt and pepper to taste.

This was so yummy!!!

(Approx 6 Servings)
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I downloaded a book that had some low carb recipes in it. Unfortunately the book didn't have any of the nutrition information. So, after checking the ingredients and making sure it would actually be low carb, I made these little gems. They turned out great! Very moist.

I didn't have a muffin tin to make large muffins so I made approx 10 regular muffins.
Ingredients:
  • 1/2 Cup Soy Flour
  • 1/2 Cup  Almond Flour 
  • 2 tsp Baking Powder
  • 1/2 Cup Sweetener
  • 1 tsp vinegar
  • 2 Eggs
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Club Soda
  • 1/2 Cup Blueberries

Directions:
  1. Mix everything together except for the blueberries. 
  2. Once everything is mixed well, fold in the blueberries. 
  3. Put muffin paper in a 6 cup pan. 
  4. Fill 2/3 of the way. 
  5. Bake at 375 degree's for 25 Minutes.
The book this recipe came from is: 42 Low Carb Breakfast Recipes: Quick & Easy Weight Loss  by Jennifer Goodwell

The nutrition facts are for 6 muffins. It also does not include the sweetener as all sweeteners are a bit different. Just be sure to account for the sweetener you choose to use. 


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When diagnosed I thought I was never going to be able to have doughy stuff ever again. Some of my great things I still miss today are corn dogs. The funny thing is, I never really ate them before I was diagnosed.

After searching and searching I found a forum called 'lowcarbfriends' and experimented with several different things. One of them being CarbQuik. I am very happy I did.

This 3# box of flour is a blend of different things and, I believe, is the low carb alternative to Bisquick.
14g of fiber for its total of 16g of carbs per serving, this somewhat expensive box was a dream come true.
I have also noticed anytime I eat it my numbers react amazingly.

One of my favorite recipes I have is for the potpie that is posted on this site already. Even with putting peas, carrots and green beans, along with other vegetables, and having a sizeable portion, I end up having a low rather than evening out. Sure, the low isnt good, however, it means I can take less insulin when I eat it, and there for save money. Win win! I also get my 'dough' experience!

Some downfalls to Carbquik are the flavor. There is a strange flavor to it for some people. Personally, I don't mind it. My husband doesn't like it. The upside is that depending on what you make, you may or may not taste it. The Chocolate Chip cookies, he can't taste the difference and enjoys a few of those.


 Where do I buy it?  Netrition.com

 How much is it? $11.99

 How much is in a box? 3 pounds

 How long does it last? It all depends on what you make. I can make a box last over a month or 2. Sometimes longer if I don't make cookies or other things.

Are there recipes available for this? Absolutely! The Carbquik website has recipes along with the lowcarbfriend forum.  There are even recipes on the box.
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Every Diabetic loses out when they are told to watch their carbs. bread is definitely a carb and can be used for a variety of things. Its a staple!

I have tried various recipes and they are a bit of a pain and don't taste quite right.
I wish this was a little lower in carbs but it still provides a good amount of fiber with the count.

Something to try for any one else?

If anyone knows of other options, please speak up!! Please!



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I found a fantastic recipe for low carb chocolate chip cookies.  I was a little leary as the recipe itself seems a bit daunting.  But...  Perfection.

I like mine a little crunchy and chewy.  To obtain this I baked the cookies a bit longer than most probably would.  It made the bottom of the cookie crunchy and the top chewy.

I found the recipe from lowcarbfriends.com.  Excellent source for low carb recipes.

Chocolate Chip Cookies
  • 3C Carbquick 
  • 1tsp baking soda
  • 2 eggs
  • 1C Poly dextrose fiber
  • 1C unsalted butter (lightly softened) 
  • 1/2C Erythritol 
  • 1/2C Vanilla Designer Whey Protein (I used plain) 
  • 1T vegetable glycerin (I didn't have this and skipped it.) 
  • 1T Molasses 
  • 1/2t liquid splenda
  • 1t vanilla 
  • 2C (12oz) Mini carb semi-sweet chocolate morsels
Directions:
  1. Beat eggs and poly dextrose until smooth. Add butter and mix well. 
  2. Add sweeteners, molasses, and vanilla until creamed. 
  3. In a separate bowl combine carbquick and baking soda.  
  4. Gradually combine dry mixture with the wet mixture.  Mix until smooth. 
  5. Add chocolate chips
  6. Drop by heaping tablespoon onto ungreased baking sheets covered by parchment paper. 
  7. Preheat oven to 375. 
  8. Bake 7-13 Minutes until golden brown.  (time varies by oven) 
  9. Remove and let stand out on pan for 3-5 min. Move to cooling rack to further cool.

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I got this recipe from Luscious Low Carb's blog. It has quickly become a favorite. I serve it with a guacamole salad and set the pepper on top of it.
I switch up what I stuff the peppers with and use chicken, corn, red bell pepper, and onions instead. And season the way I want. Most recipes are more of a guide or idea. The seasonings I ended up using are ancho chili powder, chicken soup base, cumin, taco season, onion powder and garlic powder. It turned out great!

Ingredients:
  • 3 poblano peppers
  • 8 oz of muenster cheese, cut in thick sticks
  • 12 large shrimp, chopped
  • 2 tbsp chopped onion
  • 2 tbsp chopped tomato
  • 2 tbsp chopped cilantro
  • 2 tbsp tomato sauce
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions:
  1. 1. Place the poblanos on a griddle or skillet on high heat. Roast them, turning until they are blackened on all sides, about 20 minutes. (If you have a gas stove, roasting them over the open flame works better) They should look like this:
  2.  Wrap the peppers in a napkin and place them in a plastic ziploc bag for 10 minutes to steam
  3.  Take the peppers out of the bag and napkin and peel all the charred skin off. Rinse them under cold water. There will be a little bit of skin left and that's ok.


  1.  Cut a slit in the pepper from the stem to the tip and remove the seeds with a spoon. (Rinse) Set aside.
  2.  In a small pan on the stove add olive oil, onion and garlic. Cook for 3 minutes until soft and tender. 
  3. Add tomato, cilantro and shrimp. Cook until shrimp turn pink, about 4 minutes then add tomato sauce. Season with salt and pepper. Simmer on low for 2 minutes until heated through.
  4. Stuff peppers with cheese sticks and top with shrimp mixture. (We shredded the Munster)
  5. Bake in the oven for 15 minutes until cheese is melted and bubbly.


I served mine topped with sour cream and avocado. Carb counts not included for these toppings.


3 servings
Each at 4.7 Net carbs each (For the recipe provided. This is not the count for any of my adjustments)

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