Low-Carb Ginger Cookies

Low-Carb Ginger Cookies

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup granulated splenda
• 3 large eggs
• 1/4 cup coconut flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoons fresh ginger, finely chopped or grated
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• extra 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, and 1/2 tsp allspice

Directions:

• Preheat oven to 350.
• In a small bowl mix coconut flour, baking soda, cinnamon, ground ginger, and cloves.
• Cream butter until light and airy. Add Splenda and mix until well combined. Add eggs one at a time scraping down the sides of the bowl between egg additions.
• Add the coconut flour mixture and grated ginger, mix on low speed until combined. Turn mixer up to Med/High speed till mixture comes together and is smooth.
• Roll cookies out about 1 tablespoon and then coat them with the spice mix above. Press down on the cookie with palm of your hand, just enough to flatten slightly on the cookie sheet.
• Mix some cinnamon, ground ginger, ground cloves and allspice in a small bowl to roll the cookie dough balls in.
• Bake ~ 350F for 10-15 mins (10 mins for softer cookie,15 mins for a little harder cookie)

Nutrition information: Made appx. 27 cookies.
Per cookie -

• 43 calories
• 3.8g fat
• .8g protein
• 1.1g carbs, .5g fiber, net .6g carbs.

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Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup

Ingredients

• 3 cups low sodium chicken broth
• 3 med broccoli crowns (chopped)
• 1/2 a medium onion (diced)
• 1/2 cup cheddar cheese
• 3 cups heavy cream
• fresh cooked bacon bits
• chopped green onions
• 1 tsp salt
• pepper to taste
• garlic powder to taste

Directions

• Combine all ingredients (except for the cream) and bring to a low boil. Turn down heat, cover, and let simmer for 15 min or until the broccoli chunks are soft.
• Dump everything into a blender and puree.
• Return to the pot, stir in the heavy cream and bring it back up to a low boil. Season to taste with salt, pepper and garlic powder.
• Simmer for an additional 10 minutes or so. Once the cream goes in it'll be moderately thick so you will have to stir it well.
• Serve with more cheddar cheese, bacon bits and some green onions.

Makes 6 servings.

Nutrition Per Serving

• Calories: 453
• Carbs: 2 
• Fat: 43
• Protein: 3
• Fiber: 1

Source r/keto - William_Harzia
AKA Me Ma's Cream of Broccoli Soup (with bacon and cheddar)

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Pan Fried Tilapia

I was in the mood for something different for lunch and decided to make some Tilapia.

I started by melting 1 tbsp of butter in a skillet.

Then I seasoned a Tilapia fillet with crushed red pepper, pepper and a little sea salt and added it to the butter.

 Fry the tilapia for a few minutes on each side until there is a bit of a crust forming. Remove the fish from the pan and place in a warm oven while you prepare the sauce.

Remove the skillet from the the heat for a moment and add a little (about 1/4 c.) heavy cream and whisk it up a bit to gather the seasoning from the pan. Put back on the burner over low heat.

Continue cooking over low heat, stirring often. The sauce will begin to thicken after a minute or two. Add a handful of Bleu Cheese crumbles and stir until the cheese is melted. Remove from heat and serve!

Serve the sauce on top of the Tilapia for a delicious bite of fish. I enjoyed mine with a side of oven fried bacon and some celery with ranch dressing!

Pan Fried Tilapia with Cream Sauce

1 T butter
1 tilapia fillet, thawed
Crushed Red Pepper
Cracked Pepper
Salt
1/4 c heavy cream
2 T Bleu Cheese Crumbles

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