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peanut butter cup cake

10/21/2019

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Cake Ingredients:

1 tablespoon coconut oil
1 1/4 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp pink salt
4 large eggs
3/4 cup sugar free table syrup
1 pump sugar free syrup (peanut butter cup or mocha Skinny Syrup is recommended) OR 1 tbsp vanilla extract (if no sugar free syrup available)

"Frosting" Ingredients:

2 tbsp all natural peanut butter
1 tsp butter
2 tbsp sugar free table syrup

Instructions (9 servings)

Pre-heat oven to 325*F.
Grease an 8x8 inch non-stick baking pan with the coconut oil.
Mix dry ingredients in one bowl - almond flour, cocoa powder, baking soda, and salt.
Add table syrup to another bowl and then whisk in the eggs until thoroughly combined.
Add 1 pump sugar free syrup (or vanilla extract) to wet ingredients and mix again.
Add wet ingredients to dry ingredients and mix VERY well. Ensure there are no clumps remaining.
Pour batter into pan and bake for 35-40 minutes.
Remove cake and let cool. While cake is cooling, prepare the frosting: put all ingredients in a microwave safe bowl.
Microwave for 30 seconds and stir; repeat until it is fluffy in texture.
Spread "frosting" on cake.
Slice cake into 9 squares and enjoy!

Note: You can also cut these smaller to make 12 servings if you want less calories and carbs per piece.

9 SERVINGS
PER SERVING | 142 CALORIES | 6.2 PROTEIN | 5.7 NET CARBS | 9 FAT
12 SERVINGS
PER SERVING | 106.5 CALORIES | 4.65 PROTEIN | 4.3 NET CARBS | 6.75 FAT

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Beef Tomato Zucchini Lasagna

4/17/2019

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Ingredients

2 medium zucchini
2 lb ground beef
2 tsp garlic, minced
3/4 cup low-carb marinara or pasta sauce
2 tsp olive oil
450 g mozzarella, shredded
12 oz ricotta cheese
1/2 cup Parmesan, grated
1 egg
Salt + pepper
Italian seasoning

Instructions (6 servings)

Pre-heat oven to 400*F.
Slice zucchini into thin strips - use a mandolin if you can.
Lay zucchini on baking sheet with parchment paper, brush with olive oil and sprinkle with salt and pepper.
Bake zucchini for 15 minutes.
While zucchini is cooking, add oil and garlic to pan, fry until fragrant.
Add ground beef, salt, pepper, and Italian seasoning. Fry until beef is browned.
Add tomato sauce and mix thoroughly. Set aside.
In a bowl, mix egg, parmesan, and ricotta cheese.
Lightly oil a lasagna dish.
Layer zucchini, half the beef, half the ricotta mix, and half the mozzarella. Then repeat.
Bake in oven 10-15 minutes or until cheese is melted.

6 SERVINGS
PER SERVING | 780 CALORIES | 37 PROTEIN | 7 NET CARBS | 65.2 FAT

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Ham Green Beans

4/10/2019

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Ingredients

385 g cooked ham (cubed)
750 g bag frozen green beans
8 tsp butter
2 tsp garlic, minced
Salt & pepper to taste

Instructions (4 servings)

Set stovetop to med-high.
Melt butter and stir in garlic until fragrant.
Add frozen green beans, salt, and pepper; saute until green beans are thawed and most of the liquid is cooked off.
Add the ham and saute until no liquid remain.
Enjoy as a side or a main dish!

4 Servings
Per Serving | 250 Calories | 18.27 Protein | 6.45 Net carbs | 11.6 Fat

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Butter Curry Beef

3/16/2019

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Ingredients

1 lb ground beef
150g zucchini, chopped
85g green beans, frozen
2 tbsp butter
1 cup tomato sauce
1 clove garlic, minced
lime juice
1 tbsp chili powder
1 tbsp ground ginger
1 tsp ground cardamom
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 tsp curry powder

Instructions (4 servings)

Heat the pan up on high and brown the ground beef until crispy.
Put in the green beans and let them thaw on high.
Once thawed, add the butter, zucchini, and salt and pepper to taste.
Reduce heat to medium and stir fry for 3-5 minutes.
Add spices and stir into the mixture, stirring for about a minute.
Add in tomato sauce and let absorb, about 2 minutes.
Once aromatic and not watery, stir in the lime juice and sour cream.
Serve immediately.

Makes 4 Servings
Per Serving | 393 Calories | 21.2 Protein | 7.5 Net Carbs | 30.8 Fat

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gARLIC PARM cHICKEN lEGS

3/1/2019

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Ingredients

1/2 bag (~35g) garlic flavoured pork rinds (crushed into crumbs)
1/8 cup parmesan cheese, grated
2 tbsp Italian seasoning
10 drumsticks
Sub note: If you can't find garlic flavoured pork rinds, substitute regular pork rinds and add 2 tsp garlic powder.

Instructions (4 servings)

Preheat oven to 425.
Put rind crumbs, cheese, and seasoning in a large zip-lock bag, mix well.
Place drumsticks in bag and shake to cover.
Lay chicken out on baking sheet, preferably with a raised rack.
Bake for 45 minutes.

Makes 10 Servings (1 leg)
Per Serving | 130 Calories | 15.4 Protein | 0.4 Net Carbs | 7.15 Fat

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PEsto Chicken Crust Pizza

2/15/2019

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Ingredients
CRUST

1 lb chicken (shredded)
1/2 cup parmesan cheese, grated
1 tbsp pizza seasoning
1 tbsp garlic, minced
2 eggs

TOPPINGS

90g cheddar cheese, shredded
10 slices pepperoni
3 tbsp pesto

Instructions (4 servings)

Preheat oven to 400 degree F.
Thoroughly mix chicken, parmesan, pizza seasoning, garlic, and eggs in a bowl.
Place parchment paper on a pizza sheet (the round one with holes). You can also use a baking sheet if you don't have one of these.
Flatten chicken mixture on sheet (should be evenly spread).
Bake crust for 10-15 minutes, until slightly browned on the edges and some spots in the middle.
Add toppings.
Place back in oven for an additional 5 minutes, or until cheese is melted.
Remove from oven and enjoy!

Makes 4 Servings
Per Serving | 580 Calories | 39.5 Protein | 3.8 Net Carbs | 44.3 Fat

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Pizza Quesadilla

2/1/2019

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Ingredients

30g cheddar cheese, shredded
15g mozzarella cheese, shredded
5 slices pepperoni
1 tbsp pizza sauce

Instructions

Turn stovetop to high heat; using a small to medium frying pan.
Sprinkle the cheddar cheese in the middle of the pan; try to make a circle.
Fry cheddar cheese until melted.
Sprinkle mozzarella cheese on top.
Place the pepperoni slices on one half of the melted cheese circle.
Spread the pizza sauce over the pepperoni slices.
Wait for the cheddar cheese edges to brown, then flip the side onto itself to cover the other toppings.
Fry for a few more seconds before transferring to a plate.

1 Serving
237.5 Calories | 14.25 Protein | 2.25 Net Carbs | 18.5 Fat

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peanut butter cup cake

9 SERVINGS
PER SERVING | 142 CALORIES | 6.2 PROTEIN | 5.7 NET CARBS | 9 FAT
12 SERVINGS
PER SERVING | 106.5 CALORIES | 4.65 PROTEIN | 4.3 NET CARBS | 6.75 FAT

Beef Tomato Zucchini Lasagna

6 SERVINGS
PER SERVING | 780 CALORIES | 37 PROTEIN | 7 NET CARBS | 65.2 FAT

Ham Green Beans

4 Servings
Per Serving | 250 Calories | 18.27 Protein | 6.45 Net carbs | 11.6 Fat

Butter Curry Beef

Makes 4 Servings
Per Serving | 393 Calories | 21.2 Protein | 7.5 Net Carbs | 30.8 Fat

gARLIC PARM cHICKEN lEGS

Makes 10 Servings (1 leg)
Per Serving | 130 Calories | 15.4 Protein | 0.4 Net Carbs | 7.15 Fat

PEsto Chicken Crust Pizza

Makes 4 Servings
Per Serving | 580 Calories | 39.5 Protein | 3.8 Net Carbs | 44.3 Fat

Pizza Quesadilla

1 Serving
237.5 Calories | 14.25 Protein | 2.25 Net Carbs | 18.5 Fat

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peanut butter cup cake

9 SERVINGSPER SERVING | 142 CALORIES | 6.2 PROTEIN | 5.7 NET CARBS | 9 FAT12 SERVINGSPER SERVING | 106.5 CALORIES | 4.65 PROTEIN | 4.3 NET CARBS | 6.75 FAT

Beef Tomato Zucchini Lasagna

6 SERVINGSPER SERVING | 780 CALORIES | 37 PROTEIN | 7 NET CARBS | 65.2 FAT

Ham Green Beans

4 ServingsPer Serving | 250 Calories | 18.27 Protein | 6.45 Net carbs | 11.6 Fat

Butter Curry Beef

Makes 4 ServingsPer Serving | 393 Calories | 21.2 Protein | 7.5 Net Carbs | 30.8 Fat

gARLIC PARM cHICKEN lEGS

Makes 10 Servings (1 leg)Per Serving | 130 Calories | 15.4 Protein | 0.4 Net Carbs | 7.15 Fat

PEsto Chicken Crust Pizza

Makes 4 ServingsPer Serving | 580 Calories | 39.5 Protein | 3.8 Net Carbs | 44.3 Fat

Pizza Quesadilla

1 Serving237.5 Calories | 14.25 Protein | 2.25 Net Carbs | 18.5 Fat

Categories

Stuff

#YOLK

Support

9 SERVINGS
PER SERVING | 142 CALORIES | 6.2 PROTEIN | 5.7 NET CARBS | 9 FAT
12 SERVINGS
PER SERVING | 106.5 CALORIES | 4.65 PROTEIN | 4.3 NET CARBS | 6.75 FAT

6 SERVINGS
PER SERVING | 780 CALORIES | 37 PROTEIN | 7 NET CARBS | 65.2 FAT

4 Servings
Per Serving | 250 Calories | 18.27 Protein | 6.45 Net carbs | 11.6 Fat

Makes 4 Servings
Per Serving | 393 Calories | 21.2 Protein | 7.5 Net Carbs | 30.8 Fat

Makes 10 Servings (1 leg)
Per Serving | 130 Calories | 15.4 Protein | 0.4 Net Carbs | 7.15 Fat

Makes 4 Servings
Per Serving | 580 Calories | 39.5 Protein | 3.8 Net Carbs | 44.3 Fat

1 Serving
237.5 Calories | 14.25 Protein | 2.25 Net Carbs | 18.5 Fat