Zero Carb Taco Shells

Taco Shells made of Cheese that are crunchy and have zero carbs.
PREP TIME 2 mins
COOK TIME 8 mins
TOTAL TIME 10 mins
CUISINE American
CALORIES 100 kcal

  • 1/4 cup medium or sharp cheddar cheese (shredded) -- for each shell desired.

  1. Heat oven to 400 degrees.
  2. Line a cookie sheet with parchment.
  3. Draw 6-inch circles on parchment and flip over.
  4. Sprinkle cheese within the circle
  5. Place in oven 6-8 minutes until edges are brown and crispy.
  6. Remove from oven and using paper towels so as not to burn fingers, quickly and gently bend each shell over edge of large mixing bowl or bowl of mixing spoon to form a shell.

Bacon-Wrapped Cheese Sticks {keto/low carb}

Servings: 6
  • 6 Mozzarella Cheese Sticks
  • 6 slices of bacon
  • Approx. 1 cup olive oil for frying depending on the size of your frying pan.

  1. Freeze the cheese sticks over-night.
  2. Wrap a slice of bacon around each cheese stick starting at one end and rolling carefully until the other end. I wrapped the bacon around the ends and secured it in place with a toothpick. I tried to minimally overlap the bacon so that all of it would get crispy.
  3. Heat about 1/2 inch of olive oil in a cast-iron skillet.
  4. Carefully place bacon-wrapped cheese stick in a frying pan and turn as each side gets brown and crispy so that the bacon cooks on all sides.
  5. Remove from oil when the bacon is crispy and brown on all sides and place on a plate covered with paper towels to absorb excess oil.
  6. Enjoy

Cloud Bread

Makes: 8-10; can be doubled
  • 3 eggs
  • 3 tablespoons cream cheese
  • 1/4 teaspoon cream of tartar

  1. Preheat oven to 300 F. Then line a baking sheet with parchment paper.
  2. Separate the eggs, placing the yolks in the bowl of your mixer along with the cream cheese. Let everything come to room temperature.
  3. Using the whisk attachment, beat the yolks and cream cheese until smooth and completely blended. Then transfer it to a medium bowl. Clean and dry your mixer bowl and attachment.
  4. Place the egg whites in the mixer bowl and beat on medium speed until frothy and covered in bubbles. Add the cream of tartar and increase the speed to high. Beat until stiff peaks form, which is about 3-5 minutes.
  5. Fold the egg whites into the yolk mixture in three additions. Be careful not to over-mix because it will deflate the egg whites. Use a large spoon or ice cream scoop to dollop the batter onto your prepared baking sheet.
  6. Bake for 20-30 minutes. If using as a pizza base, remove from oven when it is light golden brown (you’ll be returning the bread to the oven). Otherwise, remove from the oven when it is medium golden brown. Transfer bread to a wire rack to cool; use immediately or freeze for longer storage.



Individual Cloud Bread Breakfast Pizzas

Makes: 2; can be doubled or tripled
  • 2 strips of thick-cut bacon, cut in half
  • 2 eggs
  • 2 cloud bread
  • 1/2 cup shredded cheddar
  • Salt and pepper
  • Parsley, chopped (optional)
  • Grated Parmesan (optional)

  1. Preheat broiler. Cook the bacon in a hot skillet until browned on both sides. Transfer bacon to a paper towel-lined plate to drain.
  2. Pour off all but a tablespoon of bacon fat and cook the eggs as desired.
  3. Place the cloud bread on a cookie sheet and add the shredded cheddar. Add the bacon slices on top, followed by the eggs. Run the pizzas under the broiler until the cheese melts and add salt and pepper. Sprinkle with parsley and grated Parmesan, if desired.


Low Carb Mozzarella Sticks

These low carb mozzarella sticks are baked to perfection! Keto and gluten-free recipe with Pork Panko breading.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME1 hour 20 minutes

  • 6 mozzarella cheese strings
  • ½ cup Pork Panko
  • 1 teaspoon Italian seasoning
  • 1 egg
  • low carb salsa or marinara, to serve

  1. Cut the mozzarella sticks in half and place them in a container in the freezer. Freeze until solid.
  2. Preheat the oven to 400F.
  3. In a small bowl mix together the Pork Panko and Italian seasoning. In a separate bowl, beat the egg.
  4. Dip the mozzarella in the egg, then coat them in the panko mix. Place on a baking sheet lined with a silicone mat or similar. 
  5. Bake for 3 minutes. Turn them over and bake for another 3 minutes or until the cheese starts to melt.
  6. Let cool slightly, then serve with salsa or marinara.

0.5g net carb per serving of three sticks.

Yield: 4 Serving Size, 3 sticks Amount Per Serving, Calories 175, Total Fat 12g, Sodium 161mg, Carbohydrates 1gNet, Carbohydrates 0.5g, Fiber 0.5g, Sugar 0g, Protein 16g

Butter Cookies 

  • 1 cup butter 
  • 8 ounces cream cheese 
  • 1/4 cup plus 1 tablespoon Splenda 
  • 1 egg 
  • 2 cups sifted soy powder 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon ground cinnamon

  1. Use an electric mixer to cream the butter and cream cheese together until well blended and soft. Add 1/4 cup Splenda, and cream until completely combined. Beat in the egg. 
  2. Sift the soy powder, then sift again with the baking powder (to combine the baking powder with the soy powder and to break up any lumps in the baking powder). Sift the combined powders into the mixing bowl, and mix to make a soft dough. 
  3. Chill the dough for several hours in a covered container or wrapped in foil; this will make it easier to handle. 
  4. When the dough is chilled, preheat the oven to 375°F. Make small balls of the dough and place them on an ungreased cookie sheet. 
  5. Mix 1 tablespoon of Splenda with the cinnamon on a small plate or saucer. Take a flat-bottomed glass, measuring cup, or something similar (I use an old scoop from a jar of protein powder), and butter the bottom. Then dip the buttered cup in the cinnamon and Splenda, and use it to press the cookies flat. You'll need to dip your "pressing glass" in the cinnamon and Splenda for each cookie, but you won't have to rebutter the bottom each time. The butter just keeps the cup from sticking to the cookies and, of course, puts yummy cinnamon and Splenda on each one!
  6. Bake for about 9 minutes, checking at 8 minutes, to make sure the bottoms aren't browning too fast. The cookies are done when the bottoms are just starting to brown. 
Yield: About 6 dozen, each with 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein. 

Crab and Bacon Bundles

This quit, hot hors d’oeuvre will impress your guests.
  • 1 can (6 ounces) crab, drained 
  • 1 scallion, finely minced 
  • ½ pound bacon 
  • Duck Sauce

  1. Flake the crab. removing any bits of shell and cartilage. Stir in the minced scallion, and set aside.
  2. Cut all your bacon strips in half crosswise, to make two shorter strips. Place a rounded ½ teaspoon or so of the crab mixture on the end of the bacon strip, and roll the strip up around it, stretching the bacon slightly as you go. Pierce the bundle with a toothpick, to hold. Repeat until all the crab and bacon strips are used up.
  3. Broil about 8 inches from heat, turning once or twice, until the bacon is crisp—no more than 10 minutes. Serve with Duck Sauce for dipping.
Yield: About 2 dozen servings each, with only a trace of carbohydrates, a trace of fiber and, 4 grams of protein. (Analysis does not include Duck Sauce)

Chicken Piccata

Meat cooked “piccata” is traditionally floured first, but with all this flavor going on, who'll miss it?
  • 4 boneless, skinless chicken breasts 
  • ¼ cup olive oil 
  • 1 clove garlic, crushed 
  • 1 tablespoon lemon juice, or the juice of ½ lemon 
  • ½ cup dry white wine 
  • 1 tablespoon capers, chopped 
  • 3 tablespoons fresh parsley, chopped 

  1. Place a chicken breast in a large, heavy, zipper-lock bag and, using a hammer, meat tenderizer, or what-have-you, pound it until it's ¼  inch thick. Repeat with the remaining chicken breasts. 
  2. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken; if it doesn't all fit at the same time, cook it in two batches, keeping the first batch warm while the second batch is cooking. Cook the chicken until it's done through (3 to 4 minutes per side). 
  3. Remove the chicken from the pan. Add the garlic, lemon juice, white wine, and capers to the pan, stirring it all around to get the tasty little brown bits off the bottom of the pan. Boil the whole thing hard for about 1 minute, to reduce it a little. 
  4. Put the chicken back in the pan for another minute, sprinkle the parsley over it, and serve.
Yield: 4 servings, each with 1 gram of carbohydrates, a trace of fiber, and 29 grams of protein. 
Pork Piccata- Make this variation just like Chicken Piccata, only substitute 4 good, big pork steaks, or chops, or thinly sliced pork butt (1 to 1 ½ pound of meat total) for the chicken breasts. (Cut the bones out of the pork steaks or chops, if using, and discard.) 
Yield: 4 servings, each with 1 gram of carbohydrates, a trace of fiber, and 26 grams of protein. 

Greek Roasted Chicken 

Many carry-out places do a brisk business in chickens roasted Greek-style, and its no wonder why—they're terrific. But the best-kept secret about those roasters is that they're as easy as can be to make at home. 
  • 3 to 4 pounds of chicken (whole, split in half, cut-up broiler-fryer, or cut-up parts of your choice) 
  • ¼ lemon juice 
  • ½ cup olive oil 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 

  1. Wash your chicken, and pat it dry with paper towels. 
  2. Combine the lemon juice, olive oil, salt, and pepper, and stir them together well. If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you're using cut-up chicken, put it in a large zipper-lock bag, pour the marinade over it, and seal the bag. 
  3. Let the chicken marinate for at least an hour, or as long as a day. 
  4. At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375°F oven for about 1 hour. Either way, cook it until the juices run clear when it's pierced to the bone. 
Yield: 5 servings, each with less than 1 gram of carbohydrates, a bare trace of fiber, and 52 grams of protein. 
If you have a rotisserie, this is a terrific dish to cook in it. Follow the instructions that come with your unit for cooking times.

The Simplest Fish 

Not only is this simple, but it's also lightning-quick, too. 
  • 1 tablespoon butter 
  • 1 fillet (about 6 ounces) mild white fish 
  • 1 tablespoon minced fresh parsley 
  • Wedge of lemon

  1. Melt the butter in a heavy-bottomed skillet over low heat. Add the fish fillets, and sauté for 5 minutes on each side, or until the fish is opaque and flakes easily, turning carefully. 
  2. Transfer to serving plates, top with the minced parsley, and serve with a wedge of lemon. 
Yield: 1 serving, with a trace of carbohydrates, no fiber, and 31 grams of protein. 

Unbelievably Easy Shrimp 

Want cold, cooked shrimp for dipping? Here’s how to get them perfect, every time. 
  • 2 quarts water 
  • 1 tablespoon salt 
  • 1 pound shelled, deveined raw shrimp

  1. Put the water in a large saucepan, put the salt in the water, and put the saucepan over high heat. When the water is boiling, dump in your shrimp. 
  2. Bring the water just back up to the boil, and turn off the burner. Let the shrimp sit another minute if they're tiny, or 2 to 3 minutes if they're big. 
  3. Drain them in a colander, and run them under some cold water. Chill them, and serve with cocktail sauce, aioli, or mustard-mayonnaise. 
Yield: 4 generous servings, each with 1 gram of carbohydrates, no fiber, and 23 grams of protein.

Hazelnut Shortbread 

Love Walker's Shortbread cookies? Meet their new low-carb replacement. 
  • 2 cups hazelnuts 
  • 1 cup butter, at room temperature 
  • ½ cup Splenda 
  • 1 egg 
  • ½ teaspoon salt 
  • ¼ teaspoon baking powder 
  • 1 cup vanilla-flavored whey protein powder 
  • 2 tablespoons water 

  1. Preheat the oven to 325°F. 
  2. Grind the hazelnuts to a fine meal with a food processor. Set aside. 
  3. Use an electric mixer to beat the butter until it's fluffy. Add the Splenda, and beat well again. Beat in the egg, again combining well. 
  4. Sprinkle the salt and baking powder over the top of the mixture, and add half of the ground hazelnuts. Beat them in, add the rest of the hazelnuts, and beat again. 
  5. Beat in the vanilla-flavored whey protein powder, and then the water to make a soft, sticky dough. 
  6. Line a shallow baking pan (a jelly roll pan is best, and mine is 11 ½“ x 15 ½") with baking parchment, and turn the dough out onto the parchment. Cover it with another piece of parchment, and through the top sheet, press the dough out into an even layer covering the whole pan. (The pressed dough should be about ¼" thick.) 
  7. Peel off the top sheet of parchment, and score the dough into squares using a pizza cutter or a knife with a straight, thin blade. Bake for 25 to 30 minutes, or until golden. You'll need to rescore the lines before removing the shortbread from the pan. Use a straight up-and-down motion, and the shortbread will be less likely to break outside the score lines. 
Yield: 4 dozen cookies, each with 1.5 grams of carbohydrates, a trace of fiber, and 1 gram of protein.


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