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Baked Pork Chops with
Parmesan Sage Crust
Preheat oven to 425°F. Mix Keto Crumbs, Parmesan, sage and
lemon peel in pie dish. Whisk eggs in medium bowl to blend.
Place vital wheat gluten on plate; season generously with
salt and pepper. Coat pork chops on both sides with gluten;
shake off excess. Dip chops into eggs, then coat on both
sides with Keto Crumb mixture.
- 1 1/2 cups Keto Crumbs
- 1 cup freshly grated Parmesan cheese
(about 3 ounces)
- 1 tablespoon dried rubbed sage
- 1 teaspoon grated lemon peel
- 2 large eggs
- 1/4 cup vital wheat gluten
- 4 bone-in center-cut pork loin chops
(each about 1 inch thick)
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
Melt butter with oil in heavy large ovenproof skillet over
medium-high heat. Add pork chops to skillet and cook until
golden brown, about 2 minutes per side. Transfer skillet
with pork to oven. Bake until pork chops are crisp on the
outside and meat thermometer inserted into pork
registers 150°F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges
if desired, and serve.
Makes 4 servings — 4.2 grams of carbohydrate per serving.
(You can buy Keto Crumbs from The Low Carb Connoisseur.)
Green Beans with Bacon and Onion
This green bean classic comes to us from the editors of
Cook's Illustrated. Green beans are popular with almost everyone
and this old-fashioned recipe is a surefire low carb hit!
Fry bacon in large skillet over medium heat until crisp, about 5 minutes. Remove
bacon from pan with slotted spoon and drain on paper towels. Pour off all but 2
tablespoons bacon drippings. Add onion and sauté until softened, about 5
- 4 strips bacon, cut into 1/2-inch pieces
- 1 medium onion, minced
- 1 lb. green beans, ends snapped off
- salt and ground black pepper
Meanwhile, bring 2 1/2 quarts of water to boil in a large saucepan. Add beans
and a little salt and cook until tender about 5 minutes. Drain and add to skillet
with onion. Toss to heat through, 1 or 2 minutes. Add bacon and season with salt
(sparingly) and pepper to taster. Serve immediately.
Makes 4 servings — 3.9 grams of carbohydrate per serving.
Garlic Eggplant & Zucchini
This recipe calls for your veggies to be grilled. To approximate this dish indoors,
set your broiler pan on the highest rack. Broilers vary significantly, so check
after 30 seconds to make sure yours isn't excessively hot.
If using standard (globe-type) eggplant, slice into 1/2" disks. Salt generously
and set aside
for 20 minutes. Rinse and pat dry. If using Japanese eggplant, simply slice
eggplant in half lengthwise. Slice zucchini in half lengthwise.
- 1 medium eggplant
(or 3 skinny Japanese eggplants)
- 3 small zucchini
- olive oil for brushing
- coarse Kosher salt and freshly-ground black pepper
- 3 cloves garlic, crushed
- 2 Tablespoons olive oil
- 1 Tablespoons red wine vinegar
- crushed red pepper
- 1/4 cup chopped fresh parsley (leaves only)
Brush vegetables with olive oil; salt and pepper.
Grill over medium coals until somewhat softened and golden, about 4 - 8 minutes
per side, depending on heat.
Meanwhile, combine garlic, 2 tablespoons of olive oil, and red wine vinegar.
Remove vegetables to platter. Drizzle with garlic-oil-vinegar sauce. Sprinkle
with fresh parsley and crushed red pepper to taste.
Makes 4 servings — 4.7 grams of carbohydrate per serving.
Green Apple Cheesecake
One small green apple, chopped (about 3/4 cup raw volume chopped)
nets approximately 11 grams carbohydrate after fiber. This means that apples,
while usually too high in carbs to eat as regular snacks can still be terrific
to use in recipes. This cheesecake uses DaVinci's Sugar Free
Green Apple Syrup.
Ingredients for Crust:
Preheat oven to 350°F.
Mix all ingredients well and press into bottom of 9" springform pan or
aluminum (disposable type) cake pan (not pie pan).
- 1 cup almond flour (finely ground almonds)
- 6 Tablespoons Splenda
- 5 Tablespoons butter - melted
Ingredients for Filling:
Mix cream cheese, Splenda, Arrowroot and vanilla with an electric mixer until blended.
Add spices and mix again until completely incorporated.
- 18 oz Cream Cheese, softened
- 1 cup Splenda
- 1 teaspoon Arrowroot
- 1 Tablespoon vanilla extract
- 1 egg, beaten
- 1/4 cup buttermilk
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup Da
Vinci Gourmet Green Apple Sugar Free Syrup
In a separate bowl, mix buttermilk, syrup, and beaten egg. Blend well with cream
cheese mixture. Pour evenly over crust.
Bake 45-55 minutes at 350°F (or until center is almost set and top is lightly
golden and glossy.) Refrigerate overnight and serve with apple topping below.
Ingredients for Topping:
In small skillet saute apple pieces in butter and Splenda. When apples begin to
soften add spices as desired. When soft and syrupy, remove to bowl and cool. Use
to top cheesecake above. Make ahead and refrigerate if you like a chilled topping,
or serve warm apples atop your refrigerated cheesecake. Whipped cream makes a nice
- 1 small Green Apple, cored and diced (not peeled)
- 3 Tablespoons Butter
- Splenda to taste
- Apple Pie Spices to taste
Serves 12 — 8.5 grams of carbohydrate per serving.
You won't find a more Delicious Low Carb Chocolate Bar than Ross!
Ross Chocolates will help you stick to your diet! All orders for 36 bars or more receive an automatic 15% discount. Start the
new year right with a full supply for when temptation strikes!
Use the coupon code NEWBIE and
get FREE SHIPPING AND HANDLING for all first time customers who
order just 1 Sampler Pack.
Ross Chocolate Bars come in Almond, Supreme, Coconut, Cherry, Orange, Raspberry, Crunchy, Dark, Mint, and White!
Taste-test results are in! Read what your fellow low-carbers are saying about this chocolate!
A Tasty Idea!
Try melting two of our Cherry or Raspberry Ross Chocolate Bars in the microwave;
then dip cold fresh berries in the warm chocolate. The cold berries will quickly set the chocolate and you'll have a low
carb treat that can't be beat!
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