This is the place to find the recipes that are making our life easier, and our WOE sustainable for long term.

The plan is to link to the webpages that I'm getting recipes from, and include any tweaks I made. I want to make sure that anyone who's recipe I'm using gets the credit they deserve. I'm also pinning tons of recipes, but this is where I'll post the best of the ones we try. 

The most wonderful and amazing bread recipes ever!

What do you mean, bread... I thought you said you weren't eating bread! No I said we aren't eating wheat, and that we are eating low carb.

 Incredible and bready, wonderful texture, toastable, sandwich bread. Best EVER. Just want a little bit of bread to schmear with tasty toppings in a quick hurry? 


Fun Foods - from breakfast to supper

Best low carb recipes we've found so far for every day foods.

 Waffles - really good ones that you can freeze and then use as toaster waffles
 PIZZA!!!!!!!!! Crispy nice crust that you can hold and has NO cauliflower in it. 

 Real tortillas

The real deal.. only not...

 Wraps/tortillas (strong egg white capable of holding your taco filling with neutral flavor.

These are made without almond flour, so they are induction friendly.

 Cinnamon "roll" muffin in a mug  



This will be regular desserts as well as fat bombs. Do not eat fat bombs unless you are low carbing.

 Birthday Cake- used this for Small one's 8th birthday.Delicious.For sweetener, we used Swerve.

Flour free chocolate cake that is "induction friendly"on low carb plans. Use swerve. 

 Amazing cheesecake!!


My own... my precious......

I'm not a professional chef but I've always fancied myself something of one. So here are some recipes I've either thrown together or adapted from non-LC recipes I've found.

 I adapted these Pumpkin Pie "cupcakes". They tasted like mini-crustless pumpkin pies. The texture was the same as pumpkin pie, as well. I swapped a few ingredients and followed the rest of the instructions exactly. Topping with some homemade whipped cream, sweetened with a little stevia, and added a dash of nutmeg.
  My version:
1 15 oz can pumpkin puree
1/2 cup granulated swerve
1/4 cup Just Like Sugar Brown
2 large eggs
1 teaspoon vanilla extract
3/4 cup canned coconut milk
1/2 cup blanched almond flour
1/4 cup coconut flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
I love chicken enchilada casserole, but it's full of either white flour tortillas or corn tortillas, and at least 2 cans of condensed soup with plenty of added sugar. So I decarbed it. Yummy...

Decarbed chicken enchilada casserole

2 batches of Gourmet Girl's cream of chicken soup1 batch of Maria Emmerich's low carb tortillas
4 cups shredded chicken (this was 2 large breasts with rib meat for me, from a whole chicken)
8 oz block of your favorite cheese, we used co-jack, shredded
8 oz container of full fat sour cream
2  4oz cans of green chilis, we prefer mild

Mix together the cream of chicken, the sour cream, and the chilis, incorporate in your shredded chicken.

In an 8X8 pan, layer tortilla, chicken mixture, cheese & repeat 2 more times, ending up with a ridiculous amount of delicious cheese on top.  I refrigerated mine and threw it in the oven the next morning to save myself time, but you can put it directly in the oven now, if you'd like. I'm betting you could also freeze it at this point and pull it out to bake it later.

Bake at 375*f, covered in foil for the first 30 minutes and then uncover for another 10-15 for the cheese to brown a bit.   (I'm not sure how long you'd bake from frozen so if someone tries, let me know!)

This was really pretty easy once I found a good cream of chicken soup recipe. I actually started by aiming to make a single batch of the soup, but I added a full teaspoon of xanthan so I added another cup of broth.  It wasn't quite 2 batches, but I don't see how some extra creamy delicious soup could hurt this recipe at all.

Here is the link to the soup:

Here is the link to the tortillas. You can use whatever low carb tortilla recipe you'd like, but these are a good hardy tortilla that won't fall apart in this recipe.

I made up these triple chocolate muffins!!

  Triple Chocolate Muffins

1/2 C coconut flour

1/2 tsp salt

1 tsp baking powder

1/2 C swerve

1/4 C cocoa powder

6 eggs

1 stick butter, melted

1 tsp real vanilla

1/2 C sugar free chocolate chips, divided

1 TBS coconut oil


Preheat oven 375* Grease 12 wells in a muffin or brownie pan.

Mix first 5 ingredients well, then add wet and again mix well.  If the batter seems thick, thin it with some almond milk or similar. I thinned with 1/4 c or so. Reserve 2 TBS of chocolate chips, add the rest into the mixture.

Divide amongst the 12 wells. Bake for 12-15 minutes.

Let cool.

Melt remaining chocolate chips in microwave, add in coconut oil and stir til smooth. Drizzle over the muffins. Roll your eyes indulgently as you bite into one and know that you are totally not blowing your diet.



Just a note about Swerve sweetener. It isn't artificial. Maria Emmerich talks about Swerve here. It's a natural sugar alcohol that I don't have to worry is going to hurt my kids. It also has no aftertaste. It is expensive, but for special things like birthday cakes, I feel it's completely worth it. 

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