Egg Roll in a Bowl Sugar Free Style
I am here for you if you are living a low carb sugar free lifestyle. You will LOVE this egg roll in a bowl sugar free style because it is full of flavor, with a little spicy kick to it.
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Make your own Low Carb Keto Zero Carb Bread
Are you following a low carb or keto lifestyle? You will love to make your own low carb keto zero carb bread. As this recipe will be your new favorite because it is easy, tasty and soft in texture. It will be a great addition to your low carb pantry.
Low Carb Keto Zero Carb Bread
Great recipe how to make your own low carb keto zero carb bread! This will be your new favorite as it is a great bread substitute if you're living a low carb sugar free lifestyle. Not only is this low carb, it is grain free and dairy free. Use for your favorite sandwiches or french toast.
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Servings: 8
Calories: 45kcal
Equipment
Ingredients
- 12 Egg whites Cracked from whole eggs
- 6 Tbsp Allulose sugar substitute use promocode Norma10 for discount
- 4 Tbsp Unflavored Gelatin
- 1 tsp salt
- 1 tsp cream of tartar
- 2/3 Cup Unflavored egg white protein
Instructions
- Preheat oven to 325F.
- In a large bowl, using 12 whole eggs (not a carton of egg whites), crack eggs reserving only the egg whites. NOTE: I like to place my bowl in fridge or freezer for a little bit to cool up. Original recipe creator: Maria Emmerich, suggests that if the bowl is warm, it activates the gelatin and will gum up.
- To the bowl with egg whites, add Allulose sugar substitute (this is needed for texture, and for caramelizing), gelatin, salt and cream of tartar. If using a stand mixer you will need to whip the whites until very stiff peaks. If you are using a hand mixer (this is what I used), it can be done, however be prepared for it to take upwards of 10-15 minutes. You need to achieve very stiff peaks. Too many people do not beat egg whites long enough, and the bread does not rise.
- When you finally have achieved stiff peaks, add the 2/3 cup of egg white protein. Being careful not to over beat this time, only long enough to blend in.
- Spray a 9 x 5" bread loaf pain with oil and pour contents of Zero carb bread mixture into pan. Bake for 30 minutes. Turn off oven, and let sit in oven for 15 minutes to avoid from caving in.
Nutrition
Calories: 45kcal | Protein: 10g | Fiber: 1g
Two ingredient LOW CARB BAGEL
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Trash Can Nachos without the carbs
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Trash Can Nachos Without The Carbs
Who doesn't love a plate of nachos? I have recreated my favorite trash can nachos without the carbs for you to be able to indulge without the guilt. Using a low carb tortilla or low carb wrap, makes these trash can nachos without the carbs, just that!
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Servings: 4
Ingredients
- 1 lb Pork, beef or chicken precooked and shredded
- 3 Low Carb wraps or Tortillas
- 2 Tbsp butter
- 1 Tbsp almond flour
- 2 oz Cheddar cheese, shredded
- 2 oz Oaxaca cheese, shredded
- 2 oz Monterey Jack or Pepper Jack, shredded
- 2 oz. Smoked gouda
- Pinch Cumin
- Pinch Cayenne
- 2 Tbsp Juice of pickled jalapenos
- 2 Tbsp Pickled jalapenos, diced optional
- 12 oz. Pico de Gallo
- 1/2 block Queso Fresco
- 1-2 Fresh jalapenos, sliced thin optional
- 1/2 bunch Cilantro, chopped
- 3 green onions, chopped
- 2 Tbsp Mexican crema
Instructions
- This recipe uses 1 lb. of precooked meat, (choose from chicken, beef, pork, pulled pork, brisket, carne asada or carnitas.) You may desire to check my carnitas blog for that recipe, or rotisserie chicken would even work . Reheat the meat, and shred. Set aside.
- Cut your low carb wraps (or tortillas) into strips. You have two options here. You can choose to spray with oil and season with salt and pepper and toss in air fryer or oven at 400 degrees for 5 minutes or until they get crispy. OR you can toss in 2 Tbsp of avocado oil and fry until crispy, and season. Set aside.
- To prepare cheese sauce: Melt 2 Tbsp butter in a sauce pan, add 1 Tbsp almond flour mix well to create a roux. With a whisk, combine well and add 2 oz cheddar, 2 oz. jack cheese, 2 oz of Oaxaca and 2 oz of Gouda. Mix well until combined. Add in pinch of cumin and cayenne. Stir until combined. Add in 2 Tbsp Pico de Gallo and 2 Tbsp pickled jalapeno juice. *Optional for extra heat, add in 2 Tbsp chopped pickled jalapenos. Mix well, set aside and keep warm.
- In a deep sauce pan or deep bowl, start layering with cheese sauce first, then add chips, meat, shredded cheddar, Queso Fresco, more cheese sauce, pico de gallo, sliced jalapenos and cilantro, green onions, repeat layers x three.
- Place a plate or serving platter over the top of your pot and flip over slowly releasing the pot from the plate. Cover with rest of toppings and drizzle of Mexican crema (or sour cream). Enjoy!
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Servings: 4
Ingredients
- 1 lb. chicken, previously cooked and cut up
- 3 bunches Hearts of Romaine Lettuce, chopped
- 1/2 Red onion, diced
- 3 ribs Celery, diced
- 2 Green onions, diced
- 1/2 bunch Parsley ,chopped
- 1/2 cup Almonds, sliced
- 1/4 cup Mayonnaise olive or avocado oil mayo is best
- 1/4 Plain Greek yogurt
- Salt and pepper to taste
Instructions
- Rinse and dry three bunches of hearts of Romaine lettuce. Chop into bite size pieces, and place in a large serving bowl.
- Cut up 1lb of previously cooked chicken. You can also use rotisserie chicken here. Cut into bite size pieces or shred. Set aside.
- Chop celery, green & red onions and parsley.
- In a small bowl combine yogurt and mayonnaise. *NOTE: I use half yogurt with the mayonnaise to reduce the fat & calories, and add protein, but you can choose to use all mayonnaise or all yogurt.
- To a large bowl, add chicken, onions, almonds, parsley, celery, and yogurt mixture. Season with salt and pepper to taste. Mix well until combined. Top chicken mixture over bed of lettuce. Enjoy!
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