Monthly Archives: December 2018

Low Carb Baileys Irish Cream

Who loves baileys?! I DO!

Baileys Irish cream is a staple in my family, especially around the holidays and new years!

So easy to make, all you need is a pot and a blender. I just made a huge bottle and it will be chilled in time for new years eve! But be careful, it has a serious bang!

Enjoy and happy new year to all my low carb, healthy eating friends. Wishing you the best health in 2019!

LOW CARB BAILEYS IRISH CREAM

  • Servings: 24 OZ
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Ingredients

Low Carb Condensed Milk(pre make for baileys recipe):

  • 2 tbsp butter 1 cup heavy whipping cream
  • 1 cup unsweetened cashew milk (you can use almond, the cashew adds a better taste)
  • 1/4 cup brown sugar substitute Sukrin Gold ( you can use white sugar sub, golden adds caramel taste)

Baileys Irish Cream:

  • 1 cup Low Carb condensed milk
  • 1 cup heavy whipping cream
  • 3/4 cup whiskey
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 3 tsp cocoa powder
  • 4 oz strong coffee or 1 tsp instant coffee powder

Directions

  1. Prepare the low carb condensed milk. Place the butter into a
  2. sauce pan. Cook over a medium heat until it starts to foam and brown. This will take just a few minutes and you should keep an eye on it to prevent burning. Browning the butter will enhance the flavour.
  3. Pour in the cream and almond milk. Don’t panic when you see the
  4. butter floating on top at first. Add the sweetener and mix until well combined. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the to about half of the volume. This will take 25-30 minutes. This will make 1.5 to 2 cups. You will only need 1 cup for the baileys. Store the rest in a jar in fridge and you can use it to make my keto rolled ice cream!

    3.When done, remove from the heat and set aside to cool down to room temperature. Place in blender and blend to make smooth and strain to remove clumps.

    4.To make the Baileys, place the condensed milk into a blender. Add heavy whipping cream and whiskey.

  5. Then add the vanilla extract, almond extract, cacao powder and
  6. coffee. Blend on medium-low until just combined. High speed blenders can curdle your Baileys! Make sure to use a slow-medium speed. If the mixture curdles, strain the liquid through a sieve and discard any curdles.
  7. Pour in cleaned wine bottle and keep in fridge, chill at least 2 hrs before serving. . Serve over ice.
  8. To store, keep sealed in glass containers for up to 6 weeks. ( I use old wine bottles, sterilized. )
  9. Shake well before serving.
  10. ***Recipe Notes***

    Dont drink and drive! Arrive alive and be safe!

    Nutrition Per Serving

    1 serving = 1 fluid oz

    Total Fat 12.1g

    Total Carbohydrates =1.1g

    Dietary Fiber =0.1g

    Protein 0.7g

    Net carbs per serving: 1g

DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

KETO MILK CHOCOLATE FUDGE FAT BOMBS

This melt in your mouth fudge is to die for. You can add nuts to it, cookie crumbs or use it as a layer to a bar recipe!

KETO MILK CHOCOLATE FUDGE FAT BOMBS

  • Servings: 24
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THE PERFECT,ON THE GO FAT BOMB THAT MELTS IN YOUR MOUTH



Ingredients

  • 1/2 cup of butter room temperature
  • 1/4 cup powdered erythritol
  • 2 tbsp heavy cream
  • 5 tbsp sugar free chocolate chips

Directions

  1. Using a whipping attachment in a mixer, whip the erythand butter for 4 minutes on high until doubled in size.
  2. In a microwave safe bowl, microwave the chocolate chips and cream for 20 to 30 seconds.
  3. Stir the chocolate until fully melted and add to the butter mixture. Scrape down the sides with a rubber spatula and while for 1 minute.
  4. Place mix into molds or parchment lined baking sheet
  5. Place in fridge for 1 hour. Serve cold. It will melt if removed from fridge.

***Recipe Notes*** Can be used as delicious butter cream frosting when not cold too!

Nutrition Per Serving 1 serving = 2×2 inch square Total Fat 4.6g Total Carbohydrates =1.5g Dietary Fiber =0.5g Protein 0.2g Net carbs per serving: 1g


DID YOU TRY THIS RECIPE?
I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

KETO GINGERBREAD COOKIES

These are seriously THE BEST KETO gingerbread cookies you will ever taste!

Great for decorating and easy to work with! DEFINITELY my fav Christmas cookie this year to eat.

KETO GINGERBREAD COOKIES

  • Servings: 24
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Ingredients

Directions

  1. Preheat oven to 325 Degrees F.
  2. In a stand mixer with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, spices and salt together until combined.
  • Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
  • Add the cream cheese, vanilla and maple extract,, molasses and beat for another minute until the dough just begins to form large clumps.
  • knead dough with hands just until it sticks together well. Roll into a ball. Wrap in plastic and chill in the refrigerator for at least 1 hour.
  • Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll out into 1/4 inch thickness. Cut

    cookies using cookie cutters and place on baking mat or parchment paper.

  • Bake cookies on the middle rack for 10-12 minutes. If they are starting to become golden then remove right away.

    Do not burn.

  • Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

***Recipe Notes***

Do not move, touch or bother the cookies when you take them out of the oven. They need to cool to harden. See below for guidance pictures.

Nutrition Per Serving

1 serving = 1 cookie

Total Fat 9g

Total Carbohydrates =2.5g

Dietary Fiber =1g

Protein 1g

Net carbs per serving: 1.5g

DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

Low Carb Almond Sugar Pinwheel Cookies

These cookies are to die for. I literally couldn’t stop eating them. But that’s okay – at only 1 net carb per cookie- no need to worry about indulging myself.

You can put my famous chia jam in the middle, combine other of my holiday cookie doughs from my new book “Homemade Holiday” .

Or you can just eat them as is because they are soooooo delicious! That sweet almond flavour with a hint of brown sugar just melts in your mouth.

PhotoEditor_20181213_143319539

Low Carb Almond Sugar Pinwheel Cookies

  • Servings: 24
  • Print

Ingredients

Directions

  1. In a stand mixer with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
  2. Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
  3. Add the cream cheese, vanilla and almond extract and beat for another minute until the dough just begins to form large clumps.
  4. knead dough with hands just until it sticks together. Divide dough in 3 parts and colour the 2 parts red and green. Roll into balls. Wrap each third in plastic and chill in the refrigerator for at least 1 hour.
  5. Line two large baking sheets with parchment paper or silicone baking mat (I USE THIS ONE). Set aside. When ready to roll, remove and unwrap one dough ball from the fridge.
  6. Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet aside and grab the other dough and repeat un til all 3 are flat.
  7. Remove the first dough sheet from the freezer and remove the top parchment paper. Layer each colour dough evenly centered on top of each other. Using the bottom parchment, roll the dough into a tight log, unpeeling the parchment as you go. Wrap in plastic wrap and put in freezer for 20 mins.
  8. Preheat oven to 325°F.
  9. Remove log from freezer and roll in golden erythritol. Cut with a sharp knife 1/8 – 1/4 inch thick pinwheels. Bake cookies, one sheet at a time, on the middle rack for 10-12 minutes. If they are starting to become golden then remove right away.
  10. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

***Recipe Notes***

Do not move, touch or bother the cookies when you take them out of the oven. They need to cool to harden. See below for guidance pictures.

Nutrition Per Serving

1 serving = 1 cookie

Total Fat 9g

Total Carbohydrates =2g

Dietary Fiber =1g

Protein 1g

Net carbs per serving: 1g

PhotoEditor_20181213_143714419

PhotoEditor_20181213_143759670

PhotoEditor_20181213_143849980

DID YOU TRY THIS RECIPE?

I'd love to see! Just snap a photo and hashtag it 
#HEALTHYWHOLESOMEHOMEMADE or tag me 
        @healthywholesomehomemade on Instagram

PhotoEditor_20181213_143319539

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

Low Carb Festive Layered Dip with Almond Seed Crackers

This dip is so yummy. Its super easy to make and all your guests at your holiday parties will love it!

Low Carb Festive Layered Dip with Almond Seed Crackers

  • Servings: 24
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Ingredients

  • 8 Oz Cream Cheese
  • 2 Cups Sour Cream
  • 1 Tbsp Taco Seasoning
  • 3 Avocados
  • 2 Cups Organic Low Carb Salsa
  • 2 Cups Marble Cheese
  • 1 Batch of my Best of Keto Crackers (see blog)
  • 4 Tbsp Sunflower seeds
  • 1/4 Cup Pumpkin Seeds shelled
  • 1/4 Cup Almond Flour
  • 2 Tsp Egg White Powder
  • 2 Extra Tbsp Water

Directions

  1. Pre-heat oven to 350°F
  2. In a bowl, mix the best of Keto cracker recipe as stated on my blog, add the sunflower seeds, pumpkin seeds and water. Mix and then add the almond flour and egg powder. Combine well and bake as instructed in the blog recipe. Cool.
  3. In another large bowl, combine the cream cheese at room temperature and sour cream. mix well and then add the taco seasoning. Mix well again. Layer this as your bottom layer in your dip serving bowl.
  4. Cut and scoop out the avocado. Mash it in another bowl until fully pureed. Spread as the second layer in the dip on top of the bottom layer.
  5. Pour the salsa over the avocado, this will help it from turning brown. spread evenly as the third layer.
  6. Grate the cheese and sprinkle on top. Chill for 1 hour and then serve.

***Recipe Notes***

*You can garnish the top of the dip with whatever you would like. I used green peppers, tomato and olives.

Nutrition Per Serving

1 serving = aprox 1 cracker full of dip

Total Fat 13g

Total Carbohydrates 7g

Dietary Fiber 6g

Protein 6g

Net carbs per serving: 1g

dip2

Low Carb Pull Apart Christmas Tree (Keto Friendly)

It’s CHRISTMAS TIME!!!! I’m a low carb holiday expert! If you haven’t noticed, I just dropped my new paperback published book Homemade Holidays! It has amazing recipes just like this one so check it out! Keto- Paleo- Gluten free- Egg Free- Sugar free- Grain free- Starch free!

This pull apart tree is super easy to make and has the taste and texture as a pastry. You can use this dopugh to make festive pizzas, change the toppings and make a Pesto Cheese Tree, a Taco Wreath or even a Spinach Dip Reindeer! Today I made a normal pizza tree – because I was craving pizza. I even made mini ornament pizzas! For a dessert like treat, add nut butters or chocolate and nuts mmm I cant wait to try it with my hazelnut wholesome, homemade butter!

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Drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures if you make it! I love seeing others cook my dishes!

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See the recipe video for guidance!

Low Carb Pull Apart Christmas Tree

  • Servings: 6
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Ingredients

  • 1 Tbsp Yeast
  • 2 Tbsp Warm Water
  • 2 Cups Almond flour
  • ¼ Cup + 2 Tbsp Coconut Flour
  • 2 Tsp Xanthan gum
  • 2 Tsp Baking Powder
  • Dash of Salt
  • 3 Tbsp Butter Melted
  • 5 Tbsp Water
  • 1 Tbsp Organic Maple Syrup (The yeast cancels these carbs out in the chemical process)
  • 5 Tbsp Tomato Paste (I used Italian spices to enhance the flavor)
  • 1 Cup Mozzarella
  • *Desired Tree Decorations / Toppings

Directions

  1. Pre-heat oven to 375°F
  2. In a bowl, combine the yeast and warm water, set aside for 5 minutes to dissolve.
  3. In another large bowl, combine the almond flour, coconut flour, xanthan gum, baking powder and salt. Whisk until fully combined.
  4. Pour in the butter, maple syrup, yeast water and water. Mix until a dough forms. It should be stiff to the touch.
  5. Roll out half the dough between 2 pieces of parchment. Remove top piece of paper and cut a tree shape with a pizza cutter and set aside for 20 mins to rise. Repeat with other half of dough. Making similar sizes.
  6. Spread the tomato paste on one tree half. Covering all of it.
  7. Sprinkle the mozzarella over the tomato paste.
  8. Gently remove the top tree layer prom the parchment and flip on top of the cheese making a tree sandwich.
  9. Using the pizza cutter or a sharp knife, cut slits on the sides of the tree about 1 – 2 inches apart.
  10. Gently twist each side piece and laying it back down twisted.
  11. Add toppings and bake for 15 minutes. Serve warm

Nutrition Per Serving

1 serving = aprox 4 pieces of the tree

Total Fat 12.3g

Total Carbohydrates 9.3g

Dietary Fiber 4.6g

Protein 3.8g

Net carbs per serving: 4.7g

RECIPE NOTES

* You can use different toppings, make different shapes or even just make pizza. Enjoy!

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You can even make pizzas.