Thursday, May 15, 2014

Burger Balls

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Source: DJ Foodie (see source for nutritional info)



Burger Balls

1/2 lb cheddar cheese, cut into 1/2-inch cubes
1/4 cup cooking oil, divided (ghee, bacon fat, olive oil, coconut oil, etc.)
3 each garlic cloves, diced
1 small onion, diced
2 lbs ground beef (80 lean/20 fat)
1 large egg
1/2 cup real bacon bits
salt and pepper, to taste

Before you do anything, make sure your cheese is cut into 1/2-inch cubes, then place them in the freezer, while you work on the rest of the ingredients. You aren't necessarily looking to FREEZE the cheese, so much as give it a nice chill.

Pre-heat oven to 450 F.

Place a sauté pan over medium heat on the stove. When it is warm, add 2 tbsp of your cooking oil. When the oil begins to ripple in the pan, add your onions and garlic. Season with a little salt and pepper. Cook for about 7 to 10 minutes, or until nice, soft and caramelized. Turn off the heat and set aside.

In a mixing bowl, add your beef, egg and warm onion mixture. Combine mixture well.

Form into small 1-1/2 to 2 inch balls. Press the balls with your palms to make them very slightly flat. Push a small amount of bacon bits and a single cheddar cube from the freezer into the center of the beef disc. Form the rest of the beef around the cheese and bacon and press together the ground beef, to form a tight seal. Roll the balls to form a more perfect and well sealed beef sphere.

Pre-heat a large oven-proof sauté pan over high heat on the stove.

While the pan is heating, season the outside of your burger balls with a little bit of salt and pepper.
Add your remaining 2 tbsp of cooking oil to the pan. When the oil ripples, add your burger balls to the pan, so that they are not touching. If they are too crowded, the pan will cool down and you won't get a nice sear. You may need two pans for this.

Sear the outside of your burger balls, moving them around the pan to try and gain a nice brown sear on the outside. After about 2 minutes of searing, place the whole pan in the hot oven for about 5 to 7 minutes.

Cinnamon Roll Muffins

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Source: 24-7 Low Carb Diner



Cinnamon Roll Muffins

1/2 cup golden flax seed meal
1/4 cup coconut flour
1/4 cup granular erythritol (or equivalent sweetener)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 eggs
1/4 cup water
2 tbsp mild oil (grapeseed is good)
1 tsp vanilla or vanilla butter nut flavoring
 Cinnamon Topping:
1/4 cup granulated erythritol  (or equivalent sweetener)
2 tbsp butter, melted
1 tsp cinnamon
7 drops cinnamon oil
Glaze:
1/4 cup powdered sweetener
2 tsp butter melted
2 tbsp water, or less

In a medium bowl, mix the flax meal, coconut flour, sweetener, baking powder, cinnamon, and salt. In a separate small bowl, bet the eggs. Stir in the water, oil and vanilla. Add more water to thin the batter if necessary, as coconut flour can vary.  The mixture should be thick, but spoonable, not pourable.

In a small bowl, combine topping ingredients: granulated sweetener, melted butter, cinnamon and cinnamon oil.

Line mini muffin cups with papers. Spoon the batter into the cups. Pour about 1/2 a teaspoon of the cinnamon topping over each muffins. Use the spoon to make X shaped "cuts" into the batter to allow the topping to settle inside. Bake the muffins in a cupcake appliance or at 325 degrees until the tops are lightly browned and the middles are set. Remove and cool while preparing the glaze.

Fill a very small bowl with powdered sweetener. Stir in melted butter. Thin with water to the stage where the glaze will pour from a spoon. Drizzle the glaze over the muffins. Makes 12 small muffins (my Babycakes machine makes muffins which are larger than traditional mini- muffins, so you may get more.)

You can add nuts to these if you like. Also, I used a favorite flavor--Vanilla Butter Nut flavoring. I think it makes my baked goods taste like pound cake. Not all natural though, so you may prefer straight vanilla. Use whatever sweeteners you like best. I am pretty sure most any low carb sweetener, even liquids will do in the batter.  I happened to have Swerve for the granulated. For the topping and glaze, it is probably more important for texture to use the bulkier sweeteners called for.

These are a bit more trouble than most of my muffins, but they are so worth it!

12 servings   92 calories   3 g protein   8 g fat    1.1 g net carb

Low Carb Breakfast Balls / Scotch Eggs

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Source: Food.com



Low Carb Breakfast Balls / Scotch Eggs

2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese, shredded

Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375°F for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.


Candied Bacon Pancakes

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Source: Splendid Low Carbing



Candied Bacon Pancakes

8 slices bacon
1/4  cup powdered erythritol (60 mL)
Pancakes:
4 oz regular cream cheese, softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tbsp certified gluten-free oat flour (15 mL)
1 tsp baking powder (5 mL)
1 tsp gelatin (5 mL)
1/4  tsp vanilla extract (1 mL)

Preheat oven to 350°F (180°C).  Line a cookie sheet with foil.

Place bacon on foil. Sprinkle bacon with erythritol.  Bake 30 minutes, turning the bacon after 15 minutes. Depending, you may need to cook your bacon longer.  The bacon will crisp up more as it cools.  Break or cut into little bits.  Keep some aside for garnishing the pancakes.

Pancakes: In food processor, process cream cheese.  Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract; process.  Stir in bacon bits. Drop batter in 2 tbsp (30 mL) amounts onto lightly greased, nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat.  Cook until bubbles form and carefully flip when the topside is a little more set.  Make sure the pan is not too hot and reduce heat when necessary.  Serve with sugar-free pancake syrup and garnish the pancakes with a few bacon bits.

Yield: 10 pancakes
1 pancake
108 calories
8.8 g protein
6.3 g fat
1.7 g net carbs

White BBQ Sauce

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Source: DJ Foodie (See for nutritional value)


White BBQ Sauce

1/2 cup mayonnaise
1 tbsp lemon juice, freshly squeezed
2 tbsp apple cider vinegar
1 tbsp 'Swerve' or other sugar equivalent
1 tsp fresh cracked black pepper
1 1/2 tsp salt
1/2 tsp cayenne pepper, ground

Mix ingredients in bowl - done!

WENDY'S NOTES: I used Duke's mayo, 3/4 Tbsp of lemon juice, only 1 Tbsp of apple cider vinegar, 5 packets of Swerve, and a little garlic powder. Ground Cumin may be a good addition as well. This was fabulous on grilled chicken topped with provolone.