Lemon Blueberry Bread {Low Carb}

I love lemons and blueberries together. For our annual Mother’s Day brunch I decided to bring a low carb lemon-blueberry treat since I knew there would be lots of foods there I shouldn’t eat. I was a little worried about bringing a new recipe without trying it out first, but I was very pleased with the result.

Next time I make it, I will make it a couple of days in advance because it actually gets moister the longer it sits.

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Low Carb Lemon Blueberry Bread

4 cups of almond flour

1 1/2 cups of Splenda (or sweetener of your choice)

1 tsp. baking soda

1/2 tsp. salt

zest of one lemon

1 tsp. lemon extract

1/4 cup lemon juice

1/4 cup blueberries

6 eggs

1 tsp. cream of tartar

2 tsp. meringue powder

Put all the ingredients into the mixing bowl except for the blueberries. Mix it all until thoroughly mixed. Then gently fold the blueberries into the batter. Pour the batter into a greased loaf pan. Bake at 350 degrees for about 45 minutes or until a knife pierced through the middle comes out clean. Let cool and remove from the pan. Slice and enjoy!

 

 

 

 

Low Carb Brownies {Recipe}

I haven’t shared a low carb recipe in awhile. I tried out a few recipes that weren’t share worthy, but finally made one that I just HAVE to share.

I am not the biggest fan of cake but I love cookies and brownies. I feel like a have a good handle on  low carb almond flour cookies but haven’t really been brave enough to try brownies until now.

These brownies truly taste as good as the full sugar, flour version. They are low carb, no sugar, and gluten free. They stayed moist for a full week without having to be tightly wrapped. So, without further ado, here’s the recipe:

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Loved in the South’s Low Carb Brownies

3 cups blanched almond flour

1/2 tsp. salt

1 tsp. baking soda

1/4 cup unsweetened cocoa powder

1/4 cup olive oil

1 cup sweetener (I used Splenda)

1 cup Torani sugar-free caramel syrup

2 eggs

1 tablespoon vanilla

Preheat your oven to 350 degrees. Mix all the ingredients together until smooth. Pour into a greased pan. Bake 35-40 minutes until a knife inserted in the middle comes out dry. It may have a little bit of soft brownie stuck on it, but it should be cake-like, not runny.

Enjoy!

Keto Fried Chicken

It will probably come as no surprise to anyone, but fried chicken is my very favorite food. I don’t actually remember my mom making it very often. I just know that it is one of my favorite foods. I like it crunchy and if I can get a little spice in there too, it’s even better. I rarely eat it. I probably went years without it. So sad! Then, my husband said, we can fry foods on keto. Eureka! I may be able to have fried chicken again.

So, one night we got adventurous. We coated the chicken breasts in egg. Then we dipped them in parmesan cheese.  We used the kind that comes in a cylinder on the shelf. Then we dipped it again and coated it again. We then put in into a fryer. We bought a small fryer for about $20 at Christmas time. We actually did all this outside because we tried this once before and it really makes a lot of smoke. Because the breasts we used were so large, (I guess those chickens had really been hitting the free weights hard) it took forever for them to cook. The next time we do this, we decided that we will make them into chicken fingers. That will make them more manageable and make them cook faster.

These are completely allowed on the diet because the have a lot of fat. Now, I still don’t eat them very often. I like them a little too much and go a little overboard. Also, while we can eat these kinds of fried foods on a keto diet,  I still prefer to eat healthier.

If you are like me, and get a hankering for some fried chicken while on a keto diet or even a gluten-free diet, then this is for you!!

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Keto Fried Chicken

2 pounds of chicken breasts or chicken fingers

1 1/2 to 2 containers of shelf stable parmesan cheese

Salt, pepper, any other spices to taste

6 eggs, beaten

In a medium to large bowl, beat the eggs. In a lasagna pan or large Ziploc, put the parmesan cheese and if you desire spices, add them as well. Drop your chicken into the egg, dredge in the parmesan mixture. Do this two times. When your oil is very hot, carefully drop your chicken into the fryer. The outside should turn a lovely brown. Use a meat thermometer to check for doneness. Place on a paper towel covered plate to help pull out any excess oil. This takes time when using a small fryer. You may want to keep them warm in the oven until all of them are done. 

Enjoy!

If you try this, please let me know how you liked it.