Chocolate thin mint candy

2 full squares of Bakers unsweetened chocolate (8 carbs for each full square)
1/4 cup of stick butter
1/4 cup of unrefined virgin coconut oil
40 drop of ez-sweetz or whatever sweetener you want to use
1 Tbls of peppermint extract

Place your cut up chocolate squares, coconut oil, and butter in a chocolate melter or double boiler and let melt, once melted add your sweetener and peppermint extract and then pour about a tbls into the mini cupcake holders and freeze, once frozen, take out and place in a baggie and keep in the frig

Indian butter chicken spice used here with Paneer (cheese)/or use with Chicken

in this picture I used cheese, I cut it open to show you what it looks like if your not familiar with it.

1 tsp of Shan butter chicken spice (I got it at an Indian store)

1 package of paneer (cheese)/ or 3 chicken breast

1/2 cup of Heavy whipping creme

1/2 cup of tomato sauce

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In a non stick pan add just a little bit of oil, cut your chicken/cheese into cubes and 

If your doing cheese, fry the cheese on low/medium while stirring frequently until soft but not browned

If doing chicken fry until done

add your spice while frying the chicken/cheese

after chicken/cheese is done then

Add your heavy whipping and tomato sauce to heat through.

taste to see if it is spicy enough for you, if not add a little bit more of the spice

I served mine over Cauliflower Rice

Chocolate mud pie

Chocolate Mud pie

Ingredients:
2-4 tablespoons organic heavy cream
1/3-1/2 cup of Ideal or 40 drops of ez-sweetz
2 cups ricotta cheese
1 teaspoon of vanilla extract
1 dropper full of stevia glycerite if using ez-sweetz then add 2 droppers
2 ounces unsweetened chocolate, chopped (I use Bakers Unsweetened)
1/4 teaspoon coarse sea salt

Melt your chocolate in a chocolate melter or double boiler
In a food processor, put your ricotta cheese, heavy whipping cream, Ideal, stevia, vanilla, and salt and blend until smooth, no lumps. Add in your melted chocolate and blend just a little bit until the chocolate is mixed in good.
Scoop into a pie pan and chill, add some whipped creme to top

Stuffed Chicken

2-4 boneless skinless chicken breast
mayo to coat and marinate chicken
Italian seasoning
Pizza sauce or spaghetti sauce (I use Pizza for lower carbs)
mushrooms
Mozzarella cheese
Parsley to top
Parmesan Cheese

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Place chicken breast in a baggie and flatten, then add some mayo to the bag to coat the chicken breast - (the amount will depend on how many of the chicken breast you do).
Add Italian seasonings to the marinade and let marinate for a couple of hours in the frig.
When your ready to cook, saute your mushrooms in butter and set aside,
In a baking dish (I covered mine with foil), add a thin layer of pizza sauce or spaghetti sauce.
Put some Parmesan cheese on a plate or in a bowl and roll your marinated chicken breast in it to coat and then place in your pan on top of the sauce.
Put a little bit of sauce on the chicken breast then mozzarella cheese, then your mushrooms and then fold the chicken breast up with the folded side down, sprinkle a little more Parmesan on your chicken if needed so it will form a crust and then bake @ 350* until the chicken is completely done

For this recipe you add whatever you want for the filling like green peppers, pepperoni, onions, etc.

Mediterranean zucchini boats

6 medium sized zucchini cut in half - long ways
1 lb of hamburger meat
1 tbls of minced garlic
1 egg
mozzarella cheese
7 spice to taste
salt to taste
1Roma tomatoe

After you cut you zucchini in half, place in a large pot and boil for 10 minutes
while your zucchini is boiling, brown your hamburger meat, adding minced garlic and your spices.
Once the meat is done, drain off any fat and set aside
When your zucchini is done, take out and scoop out the meat of the zucchini and place in a strainer to strain off any juice in it
Take the inside of the zucchini after it's strained and mix it with your meat mixture and add a beaten egg.
Take your mixture now and place inside the scooped out zucchini and sprinkle mozzarella on top and then bake at *350 for at least 25 minutes, about 5 minutes before it's done take a sliced up Roma tomato and place them on top to finish cooking with the dish.

Chocolate Chip bars

½ cup butter, softened
½ cup of Ideal
¼ teaspoon stevia glycerite
1 tsp of brown sugar Ideal
1 large egg
½ cup almond flour
½ scoop of low carb whey protein powder, vanilla flavor
2 tablespoons peanut flour (12% fat)
½ teaspoon baking soda
½ teaspoon salt
2 Tbls of flax meal
1 tsp of vanilla
½ cup sugar-free chocolate chips ( I made my own) link for the recipe
http://www.sugarfreelowcarbrecipes.com/?p=2110
For the bars I made I doubled this recipe...

Preheat over to 350*
Beat your softened butter with the both the white and brown ideal and stevia glycerite, until light and fluffy. Add egg and beat well. In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda, flax meal and salt. Stir almond flour mixture into butter mixture until blended. Stir in chocolate chips and chopped nuts.

I put parchement paper in a 10 x 15 pan and spread my mixture for the bars
and it take only about 8 minutes, you really have to watch them, they cook really quick
This made 50 squares

Peanut flour chocolate cake w/buttercream icing

Peanut butter chocolate cake

2 cups peanut flour (lots of fat in this flour) 12 %
2 dropper fulls of stevia glycerite
1 cup of Ideal (sugar)
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup Almond unsweetened vanilla milk
½ cup of oil, I use grapseed
2 teaspoons vanilla extract


Preheat oven to 350 degrees. Butter or spray the bottom of a cake pan or I use parchment paper...I will spray or butter the bottom so the parchment paper sticks and then spray or butter the paper

Stir together peanut flour, cocoa, baking powder, baking soda, ideal, and salt in mixing bowl. In another bowl add eggs, Almond milk, stevia, and vanilla. Beat with electric mixer on medium speed about 2 minutes, then add your dry ingredients and mix until completely mixed together. Pour batter evenly into cake pan. Bake about 20-25 minutes or until toothpick inserted comes out clean. Cool and then frost.

Chocolate Buttercream Frosting.

½ cup (1 stick) butter, softened
½ cup non-hydrogenated shortening
⅔ cup unsweetened cocoa powder
5 tablespoons Almond unsweetened vanilla milk
2 teaspoon vanilla extract
1/4 - 1/2 cup of ideal sweetener
1 dropper full stevia glycerite

Cream the butter, ideal, and shortening together in mixing bowl. Add cocoa powder. Mix until combined. Slowly add Almond milk and beat until incorporated. Mix in vanilla extract, and stevia glycerite. Beat until a good consistency is reached.