Keto Chocolate Peanut Butter Bars

If you love chocolate and peanut butter, these Keto Chocolate Peanut Butter Bars are one for your must make list. You”d never guess this easy dessert is sugar free!
Prep Time
15 mins
Cooling Time
2 hrs
Total Time
2 hrs 15 mins
Course
Dessert
Cuisine
British
Servings
16
Calories
236 kcal

INGREDIENTS

1x
2x
3x
Base
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1.5 cup / 150g almond flour
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3 tbsp / 30g Lakanto Classic
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5 tbsp / 70g butter melted
PB Layer
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3/4 cup / 190g peanut butter (use firm peanut butter, no runny oils)
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3 tbsp / 45g butter melted, (or coconut oil)
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2 tbsp / 20g Lakanto Classic powdered
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1/2 tsp salt to taste
Chocolate Layer
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2/3 cup / 4.4 oz / 125g sugar free chocolate or dark chocolate, at least 85% cocoa solids
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2 tbsp / 28g coconut oil (or butter)
INSTRUCTIONS

Base: Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix to form a base.
Peanut Butter Layer: In a clean bowl, add the peanut butter, butter, powdered Lakanto and sea salt. Whisk with a hand ballon whisk to combine. If your peanut butter is too thick, warm it slightly first. Spread over the base and freeze until set, about 10 – 15 minutes.
Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie). Allow to cool slightly, then spread on top of the peanut butter layer. Place in the fridge for at least 2 hrs or until fully set (or freezer for about 30 minutes).
Let the bars come to room temperature before cutting. Run a shape knife under hot water and slice. This will help prevent the chocolate layer cracking.
Makes 16 bars. 3.1g net carbs per bar.
The recipe uses Lakanto Classic for the base and powdered Lakanto Classic for the peanut butter layer. I simply blended 1 cup in the food processor until it was powdered and stored the rest.
Store in the fridge for up to 1 week or in the freezer for up to 3 months.
NUTRITION
Calories: 236kcal
Protein: 5.6g
Fat: 21.4g
Fiber: 3.9g
Sugar: 0.9g

BUFFALO CHICKEN AND BEAN CHILI

307 Cals 26 Protein 31 Carbs 11 Fats
PREP TIME:
15 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:5 SERVINGS
COURSE:Dinner
CUISINE:American
This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!
INGREDIENTS
1 lb lean ground chicken, or turkey
1 medium onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, chopped
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon ground paprika
kosher salt and pepper to taste
1 15 oz can small white beans, rinsed and drained
1 13.6 oz container fat free refried pinto beans
3/4 cups Swanson”s reduced sodium chicken broth
1/2 cup water
6 tablespoons Frank’s hot sauce
Optional toppings:
reduced fat shredded cheddar
chopped scallions
reduced fat sour cream
INSTRUCTIONS
Heat a large deep nonstick skillet over medium-high heat.
Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of  salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
Add white beans, refried beans, water  and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
Serving: 1generous cup, Calories: 307kcal, Carbohydrates: 31g, Protein: 26g, Fat: 11g, Saturated Fat: 2.5g, Cholesterol: 68mg, Sodium: 1363mg, Fiber: 9.5g, Sugar: 1.5gBlue Smart Points:3Green Smart Points:8Purple Smart Points:3Points +:8

Gluten & Sugar Free Chocolate Crinkle Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20
Calories 81 kcal
Ingredients
2 ounces unsweetened baking chocolate
1/4 cup butter
6 packets powdered stevia
2 eggs
1 cup powdered erythritol
3 droppers vanilla liquid stevia
1 teaspoon vanilla extract
1 cup gluten free flour blend* See note
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sugar free powdered sugar
Instructions
In a microwavable bowl or in a sauce pan on the stove, melt the chocolate and butter.
Once melted stir in the powdered stevia and set aside.
Preheat oven to 350 degrees.
In a stand mixer add eggs, erythritol, stevia and vanilla extract. Blend until creamed together.
In a separate bowl whisk together the flour, baking powder, xanthum and salt.
Gradually pour into the wet ingredients while blending on low speed.
Pour in the chocolate mixture until combined.
Using a small cookie scoop, pack batter into scoop.
Make 20 rounded scoops and set onto a parchment lined baking sheet, 2 inches apart.
Bake 14-15 minutes.
Once out of the oven sprinkle powdered sugar over the top of each.
Recipe Notes

*I used my own gluten free flour blend which includes 2 cups of brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.

Nutrition Facts
Gluten & Sugar Free Chocolate Crinkle Cookies
Amount Per Serving (1 g)
Calories 81
Calories from Fat 40
% Daily Value*
Fat 4.4g
7%
Saturated Fat 2.2g
14%
Cholesterol 24mg
8%
Sodium 52mg
2%
Carbohydrates 9.9g
3%
Fiber 0.9g
4%
Sugar 0.1g
0%
Protein 1.5g
3%
* Percent Daily Values are based on a 2000 calorie diet.

SPICY THAI SHRIMP SALAD

420 Cals 28 Protein 38 Carbs 19.5 Fats
PREP TIME:
20 mins
COOK TIME:
5 mins
TOTAL TIME:
25 mins
YIELD:2 SERVINGS
COURSE:Dinner, Salad
CUISINE:Chinese, Japanese
This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.
INGREDIENTS
For Spicy Cashew Dressing:
1 tablespoon olive oil
3 tablespoons lime juice
¼ cup whole roasted, salted cashews
¼ teaspoon red pepper flakes
2 teaspoons honey
1 2-inch piece fresh ginger, roughly chopped
1 tablespoon unseasoned rice vinegar
¼ cup cilantro
1 clove garlic, roughly chopped
¼ cup roughly chopped white onion
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper, to taste
For Shrimp:
½ pound large peeled, deveined tail-off shrimp
1 teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon turmeric
1/8 teaspoon chili powder
Freshly ground black pepper, to taste
1 teaspoon toasted sesame oil
For Salad:
1 cup shredded purple cabbage
1 ½ cups packed baby arugula
1 ½ cups packed chopped romaine lettuce
1 small corn cob, kernels removed
½ medium cucumber, peeled, seeded and diced
½ cup shredded carrots
2 tablespoons chopped basil
2 tablespoons chopped cilantro
Lime wedges, for serving
INSTRUCTIONS
For dressing:
In a small blender or food processor, combine dressing ingredients.
Refrigerate and set aside until ready to use.
For shrimp:
Pat shrimp dry with a paper towel.
In a medium bowl, combine all spices from garlic powder to pepper.
Add the shrimp and sesame oil and toss gently to evenly coat.
Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
For salad:
In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.
Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
Evenly drizzle the dressing over both salads and serve with lime wedges.
Serving: 1salad, Calories: 420kcal, Carbohydrates: 38g, Protein: 28g, Fat: 19.5g, Saturated Fat: 3g, Cholesterol: 135mg, Sodium: 864mg, Fiber: 6g, Sugar: 14gBlue Smart Points:7Green Smart Points:10Purple Smart Points:7Points +:11

Low Carb Hazelnut Chocolate Sandwich Cookies

Servings 20 sandwich cookies
Calories 158 kcal
Ingredients
Cookies
115 grams butter
40 grams sweetener of choice I used Sukrin Gold
1 egg
1/2 tsp vanilla extract
100 grams almond flour
100 grams hazelnut flour
1 tsp baking powder
Filling
90 grams butter
90 grams 85% dark chocolate
60 grams Swerve confectioners or sweetener of choice
US Customary – Metric
Instructions
To Make the Cookies

Cream butter with the sweetener. Beat well until light and fluffy, then add the egg and the vanilla.

In a mixing bowl, combine the flours and the baking powder and whisk to remove any lumps. Add the dry mixture to the butter and mix on low until combined, scraping down the sides.

Lay a sheet of cling wrap on your kitchen bench and spoon the mixture on the wrap in a line. Roll and shape into a log and place in the refrigerator for 30 minutes, or until firm but not hard. Note: if you let this dough get too hard it will crumble instead of neatly slicing.

To Make Ganache Filling

Melt the chocolate, butter and sweetener together in a saucepan over medium heat until combined and smooth. Place ganache in the fridge to thicken and firm up.

Pre-heat oven to 160° C. Remove the dough from fridge and slice into rounds, approx. 5 mm thick and then arrange on a lined baking tray.

Bake for 15 minutes. Let cool on the tray for five minutes before transferring to a cooling rack. Cookies will crisp slightly but the end result should be a soft cookie.

Once the ganache is set to the consistency of thickened cream, remove from the fridge and scrape into a mixing bowl. Whisk the ganache until it is whipped and fluffy. Pipe the ganache onto half of the cookies and then sandwich with the other half

Store in an airtight container, for up to seven days. The cookies will soften slightly over time.
Recipe Notes

Net Carbs: 2g

Nutrition Facts
Low Carb Hazelnut Chocolate Sandwich Cookies
Amount Per Serving (1 sandwich cookie)
Calories 158
Calories from Fat 135
% Daily Value*
Fat 15g
23%
Saturated Fat 6g
38%
Cholesterol 30mg
10%
Sodium 76mg
3%
Potassium 28mg
1%
Carbohydrates 3g
1%
Fiber 1g
4%
Protein 2g
4%
Vitamin A 270IU
5%
Vitamin C 0.2mg
0%
Calcium 32mg
3%
Iron 0.5mg
3%
* Percent Daily Values are based on a 2000 calorie diet.

THE BEST ENCHILADA SAUCE RECIPE

21 Cals 1 Protein 4 Carbs 0.5 Fats
PREP TIME:
5 mins
COOK TIME:
10 mins
TOTAL TIME:
15 mins
YIELD:16 SERVINGS
COURSE:Dinner
CUISINE:American
This is hands down, The Best Enchilada Sauce Recipe ever! You”ll never buy canned again!
INGREDIENTS
1/2 tsp olive oil
4 garlic cloves, minced
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons  chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican hot chili powder, or more to taste
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper, to taste
INSTRUCTIONS
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
Serving: 1/4 cup, Calories: 21kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.5g, Sodium: 355mg, Fiber: 1g, Sugar: 2gBlue Smart Points:0Green Smart Points:0Purple Smart Points:0Points +:1

No Bake Chewy Cocoa Granola Bars Refined Sugar, Gluten & Nut Free

Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 196 kcal
Ingredients
1 cup crispy brown rice cereal
3/4 cup rolled oats gluten free
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/4 cup ground flaxseed
1/4 cup sunflower seeds
2 packets powdered stevia
1/3 cup coconut butter melted
1/3 cup creamed clover honey
1 teaspoon vanilla extract
Instructions
In a large bowl stir together the first 7 ingredients until well blended.
In a separate microwaveable bowl add the coconut butter, honey, and vanilla. Melt for 1 minute and stir completely until well incorporated.
Pour into the dry ingredients and mix well.
Line an 8 by 8 baking dish with parchment paper hanging over opposite sides. Spray the parchment paper with nonstick cooking spray.
Pour the mixture into the baking dish.
Spread to edges and press down with a spatula to even off the top.
Refrigerate for 30 minutes.
Lift by parchment paper onto a cutting board.
Slice into squares or bars.
Wrap individually to store.
Recipe Notes

Weight Watchers PointsPlus: 5*

Nutrition Facts
No Bake Chewy Cocoa Granola Bars Refined Sugar, Gluten & Nut Free
Amount Per Serving (1 g)
Calories 196
Calories from Fat 108
% Daily Value*
Fat 12g
18%
Sodium 64mg
3%
Carbohydrates 23g
8%
Fiber 6g
25%
Sugar 8g
9%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.

CRUSTLESS QUICHE LORRAINE

205 Cals 16 Protein 2.5 Carbs 14 Fats
PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:6 SERVINGS
COURSE:Breakfast, Brunch, Dinner, Lunch
CUISINE:French
This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.
INGREDIENTS
cooking spray
6 strips center cut bacon
1 cup grated Gruyere cheese
2/3 cup 2% milk
1/4 cup half & half cream
6 large eggs
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
pinch freshly grated nutmeg
2 tablespoons chopped chives
INSTRUCTIONS
Preheat your oven to 350F degrees. Spray a pie dish with oil.
Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.
Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
Cut the quiche into 6 pieces and serve.
VIDEO
Serving: 1/6th, Calories: 205kcal, Carbohydrates: 2.5g, Protein: 16g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 214.5mg, Sodium: 350mg, Sugar: 2gBlue Smart Points:5Green Smart Points:7Purple Smart Points:5

Can You Freeze Hot Cross Buns? Tips For Storing And Reheating

Can You Freeze Hot Cross Buns? Tips For Storing And Reheating

Does Freezing Alter Hot Cross Buns?

Impact on Texture

Freezing hot cross buns might help protect their freshness and flavor, making them enjoyable for longer periods. Understanding the influence of freezing on hot cross buns’ texture can help you make knowledgeable choices about storage and consumption.

When hot cross buns are freshly baked, they possess a delicate and fluffy texture. However, freezing alters the composition of the dough, resulting in adjustments in texture. The freezing process causes the formation of ice crystals throughout the bun, which may disrupt the fragile structure of the dough.

Upon thawing, ice crystals melt, leaving behind tiny air pockets within the bun. These air pockets cut back the density of the dough, resulting in a lighter and fewer compact texture in comparison with the unique bun. The crumb of the thawed bun turns into more open and fewer chewy, with a noticeably softer bite.

Additionally, the freezing process can also affect the crust of the Hot Cross Bun cross buns. While the crust remains intact after freezing, it may turn into barely harder and less crispy than the freshly baked buns. This is as a end result of freezing can draw moisture out of the crust, compromising its crispiness.

To reduce the influence of freezing on the texture of hot cross buns, it’s essential to retailer them correctly. Wrapping them tightly in airtight packaging or freezer-safe baggage helps prevent freezer burn and moisture loss, preserving the buns’ texture and taste.

Flavor Preservation

Freezing hot cross buns is an effective way to protect their flavor and freshness. The freezing course of inhibits the growth of bacteria and mold, which can cause buns to spoil. Freezing additionally helps to maintain up the bun’s texture and moisture, stopping them from changing into dry and stale.

To freeze hot cross buns, follow these steps:

1. Allow the buns to cool utterly after baking.

2. Place the buns in a single layer on a baking sheet lined with parchment paper.

3. Freeze the buns for 2-3 hours, or till they’re strong.

4. Transfer the buns to a freezer-safe bag or container.

5. Label the bag or container with the date and contents.

Frozen hot cross buns could be stored for as much as three months.

To reheat frozen hot cross buns, observe these steps:

1. Remove the buns from the freezer and let them thaw at room temperature for 30 minutes.

2. Preheat the oven to 350 degrees Fahrenheit (175 levels Celsius).

3. Place the buns on a baking sheet lined with parchment paper.

4. Bake the buns for 10-15 minutes, or until they’re warmed through.

Reheated hot cross buns may be enjoyed with your favorite toppings, such as butter, jam, or honey.

Suitable Storage Containers

Airtight Containers

Suitable Storage Containers

Airtight Containers

Airtight containers are good for storing hot cross buns as a result of they assist to prevent the buns from drying out and becoming stale. They also assist to protect the buns from freezer burn, which might occur when air comes into contact with the frozen food.

There are many various sorts of hermetic containers out there, so you’ll find a way to select one that’s the right size and shape on your needs. Some popular choices embrace:

• Glass jars with tight-fitting lids
• Plastic containers with hermetic seals
• Silicone luggage that can be sealed with a zipper
• Vacuum-sealed bags

When selecting an hermetic container, make positive that it is large enough to carry the entire hot cross buns that you simply wish to store. You also wants to make certain that the lid fits tightly to forestall air from getting in.

Freezer Bags

Freezer luggage are an excellent possibility for storing hot cross buns. They are airtight, which helps to stop freezer burn, and they are additionally sturdy sufficient to face up to being frozen and thawed multiple occasions.

When freezing hot cross buns in freezer baggage, be certain to remove as a lot air from the bag as attainable before sealing it. This will assist to stop the buns from drying out.

Hot cross buns may be saved in the freezer for as much as 3 months. When you are able to eat them, simply thaw them in a single day in the refrigerator or at room temperature.

Optimal Freezing Methods

Individual Wrapping

Optimal Freezing Methods:

1. Freeze in a single layer on a baking sheet until buns are partially frozen.
2. Transfer to an airtight container or freezer-safe bag.

Individual Wrapping:

1. Wrap every bun individually in plastic wrap or aluminum foil to forestall freezer burn.
2. Place wrapped buns in an airtight container or freezer-safe bag.

Freezing Uncut Buns

Uncut buns may be frozen for up to 2 months. To freeze, place the buns in a freezer-safe bag or container. When prepared to use, thaw the buns at room temperature for several hours or in a single day.

Reheating Techniques

Microwave Heating

Microwave heating is a convenient and fast methodology for reheating hot cross buns. To guarantee even heating, place the buns on a microwave-safe plate and cover them with a humid paper towel. Heat for 20-30 seconds on high energy, or till warmed by way of.

Oven Reheating

Reheating Techniques

Oven Reheating

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Buns

Place the recent cross buns on a baking sheet lined with parchment paper.

Step three: Reheat

Bake for 5-7 minutes, or till heated via.

Step four: Enjoy

Remove the buns from the oven and luxuriate in.

Toaster Reheating

Toaster Reheating

Toaster reheating is a handy technique for warming up hot cross buns. This method is good for reaching a crispy exterior and a warm interior.

Instructions:

• Slice the new cross bun in half.
• Place the bun halves in a toaster.
• Set the toaster to a low or medium setting.
• Toast for 1-2 minutes, or till the bun is heated by way of and the outside is golden brown.

Sugar-Free Peanut Butter Chia Pudding

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 252 kcal
Ingredients
2 cups unsweetened almond milk
1/2 cup chia seeds
1/3 cup unsweetened natural peanut butter
1 teaspoon vanilla extract
1/2- 1 teaspoon vanilla liquid stevia or 1/2 cup low carb sweetener
pinch salt
Optional topping: Sugar-Free Whipped cream and peanut butter drizzle
Optional Peanut Butter Magic Shell
1 tbsp unsweetened peanut butter
1/2 tbsp coconut oil
Instructions

If you want a smoother texture and less seediness, place all ingredients into your blender and blend until incorporated or just stir all the ingredients together until combined.

Taste and adjust sweetener to your preference.

Evenly pour into 4 serving glasses.

Refrigerate 10 minutes until set.

Top with sugar free whipped cream and a drizzle of peanut butter if desired.

To make the optional peanut butter hard shell

Melt the peanut butter and coconut oil together. Stir until smooth, pour over the cold, set, chia pudding. It will hardened quickly or just place back into the fridge for a few minutes.

Recipe Notes

Nutrition information excludes toppings.
NET CARBS: 5g*

This recipe was first published in Jan 2015 and updated with picture and video in June 2020.

Nutrition Facts
Sugar-Free Peanut Butter Chia Pudding
Amount Per Serving (1 serving)
Calories 252
Calories from Fat 162
% Daily Value*
Fat 18g
28%
Saturated Fat 2g
13%
Cholesterol 1mg
0%
Sodium 73mg
3%
Potassium 86mg
2%
Carbohydrates 14g
5%
Fiber 9g
38%
Sugar 1g
1%
Protein 9g
18%
Vitamin C 1mg
1%
Calcium 134mg
13%
Iron 2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.