Brownie Cheesecake

Ingredients (2 servings):

Crust:

1.5 tbsp butter

1.5 tbsp cocoa powder

1.5 tbsp almond flour

1.5 tbsp powdered Swerve

1 egg, divided

1/8 tsp vanilla

Cheesecake:

3 oz cream cheese, softened

1.5 tbsp sweetener

1 tbsp sour cream

1/8 tsp vanilla

Chocolate Topping:

1/2 oz chopped dark chocolate

1/2 tbsp of butter or peanut butter

1. Preheat oven to 325 degrees Fahrenheit. For the brownie base, grease a 4 inch baking dish or cheesecake pan. Microwave the butter, then stir in the cocoa, almond flour and powdered Swerve. Add in half the whisked egg and vanilla. Spread in your pan and bake for 8-10 mins.

2. For the cheesecake as the brownie base cools, reduce the oven to 300 degrees Fahrenheit. In a bowl mix the cream cheese and sweetener. Add in the remaining egg, sour cream, and vanilla. Place cheesecake on top of the brownie base and bake for 30 minutes. Let cool then refrigerate for at least 2 hours.

3. For the chocolate topping, melt the chocolate and butter or peanut butter in 30 second increments until it is melted. Drizzle on the cooled cheesecake.

Low Carb Pizza in a Bowl

Ingredients (for 1):

1/4 cup ground beef, cooked

1/4 cup tomato sauce

8 slices pepperoni

Vegetables of choice (mushrooms, onions, green onions, peppers)

1/4 cup cheese

1. In a microwavable bowl, layer half the cooked ground beef, tomato sauce, pepperoni slices, vegetables and cheese. Repeat.

2. Microwave for 1 minute and enjoy!

Melt in Your Mouth Chicken

Ingredients:

1 chicken breast, flattened

1/4 cup mayonnaise

2 tbsp parmesan cheese

1/4 tsp seasoning salt

Pinch of black pepper

1/4 garlic powder

1. Preheat oven to 350 degrees Fahrenheit. Mix all ingredients except chicken in a bowl. Spoon mixture on chicken and bake in oven for 30 minutes.

Low Carb Carrot Cake Muffins

Ingredients:

1 cup almond flour

1/2 cup sweetener

1 tsp baking powder

1.5 tsp cinnamon

1/2 tsp salt

3/4 cup olive oil

2 eggs, beaten

3/4 cup carrots, grated

Icing:

3 ounces cream cheese, softened

2 tbsp butter, softened

1/4 cup powdered sweetener

2 tbsp heavy whipping cream

1 tsp vanilla

1. Preheat oven to 350 degrees Fahrenheit. For the muffins, mix together the dry ingredients. Then add in the wet ingredients, use a hand mixer for about 20 seconds to combine.

2. Full muffin liners about 2/3 full, wil make 8 muffins. Bake in the oven for 40 minutes.

3. For the icing, combine all the ingredients and ice the muffins when they are cool.

Mushroom Casserole

Ingredients (2 servings):

1 tbsp olive oil

16 oz. mushrooms, sliced

1/4 onions, chopped

1 clove garlic, minced

1/4 tsp black pepper

1/4 tsp thyme

1/2 cup mozza or guyere cheese, shredded

1. Heat the olive oil, mushrooms and onions in a skillet. Cook them until all of the liquid has soaked out of the mushrooms and evaporated.

2. Add the garlic, pepper and thyme. Place in a baking dish and top with cheese. Bake in a 400 degree oven for 15 minutes.

Baked Fajita Chicken

Ingredients:

2 chicken breasts

1/2 of each: paprika, cumin, chili powder, garlic powder, onion powder, pepper

1/2 green pepper, sliced in strips

1/4 onion, sliced in strips

1/2 cup mozzarella cheese

1. Preheat oven to 350 degrees Fahrenheit. Pound the chicken breasts until they are your desired thickness.

2. Mix the spices in a small bowl; sprinkle spices on both sides of the chicken, saving some to double on the vegetables.

3. Place the chicken in a baking dish, top with onions and green peppers, then sprinkle the rest of the spices on top.

4. Bake for 25 minutes, top with mozzarella cheese, bake for another 10 minutes.

Low Carb Chocolate Zucchini Pancakes

Ingredients:

3/4 cup almond flour

2 tbsp coconut flour

2 tbsp sweetener

1/2 tsp baking powder

1 tsp cinnamon

1/2 cup zucchini, shredded

3 eggs

1/4 cup almond milk

2 tbsp chocolate chips or chopped baking chocolate

1. Mix all ingredients except the chocolate in a blender. Let sit for 10 minutes, then add chocolate. Cook pancake sized scoops of the batter in a greased skillet (about 4 minutes each side).