Best Vanilla Ice Cream, Chocolate Ice Cream, and Both No-Churn

No-Churn Vanilla Ice Cream from gnom-gnom.com

No-Churn Chocolate Ice Cream from gnom-gnom.com

 Photos are from the gnom-gnom website. I don’t own an ice cream scoop :mrgreen: 

Gnom-Gnom.com is one of my favorite websites. Paola van der Hulst, the site author, has created some of the most delicious keto-friendly recipes on the internet, and I’m a daily visitor. If you’ve never visited her site, I strongly encourage you to hike on over there, and be prepared to be amazed!

My husband loves chocolate marshmallow ice cream, but the only local grocer who carried it discontinued this flavor a year ago. I’ve tried Rocky Road, Turtle Tracks, and any other chocolate ice cream that contained marshmallow sauce, but they also contain candy and nuts. These are not winning combinations for my husband.

I had a quart of heavy whipping cream in the fridge, and the expiration date was nearing so I decided to make some vanilla ice cream using the gnom-gnom recipe. Oh my goodness! This stuff was so silky smooth and delicious. The only change I made was using vanilla bean paste instead of vanilla bean or vanilla extract. I had my husband try it and he said, “Oh, this is good ice cream!” The only change I will make for the next batch is to add some extra vanilla extract because I don’t believe the vanilla bean paste had enough alcohol to prevent a hard freeze. No problem, though, as I just take the ice cream out of the freezer about 20 minutes before it’s time to eat it.

The next day I made the chocolate ice cream (using only 2 tbsp cocoa powder), threw in 2 tbsp vodka (anti-freeze), and added some marshmallow ice cream sauce (not keto but it was also in the fridge) between layers of chocolate. He’s eaten most of it, and it makes about a quart. The next time I make it, I’m going to make a “marshmallow” sauce (sugar free) to add in. Every time my husband eats some of that ice cream he says, “I really like this ice cream”.  I really like Paolo for coming up with this recipe! 🙂 

 

 

 

 

 

Low Carb Keto Steak Quesadillas

Finding a way to use up the leftover ribeye steak from last night’s dinner was a frustrating task; there was about 6 oz. of steak left and no one wants to eat recycled steak all by itself. Then I remembered the chicken quesadillas my daughter and I made from leftover rotisserie chicken and I had an idea. Why not steak quesadillas?

Steak Quesadillas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is a delicious way to use up some leftover ribeye steak (or any 'good' steak), and so simple to make! Adjust quantities as needed.

Course: Main Course
Cuisine: Mexican
Keyword: ,steak, ribeye steak,quesadilla
Servings: 3 quesadillas
Calories: 324 kcal
Author: WW
Ingredients
  • 6 oz Ribeye steak medium rare, thinly sliced
  • 3/4 cup Mexican cheese blend Kraft 4-cheese
  • 2/3 cup Tricolor peppers frozen
  • 1/4 cup Yellow onion thinly sliced
  • 3 ea Low Carb Tortillas Ole Extreme Wellness or other brand of 5 net carb tortilla
  • Olive or Avocado oil spray spritzer type
Instructions
  1. Preheat oven to 425 F. 

  2. Heat a large non-stick pan sprayed with cooking oil over medium heat.  

  3. Cut steak thinly into slices about 1-1/2 to 2" long.

  4. Add frozen peppers and cook until firm (not wet). Add onion. and continue to cook until onion softens.

  5. Place one tortilla in the pan and top with about 1/8 cup of cheese.

  6. As soon as cheese starts to soften, add steak, peppers, onions to half of the tortilla, and top with another 1/8 cup of cheese.

  7. Fold tortilla in half and place on baking sheet.

  8. Repeat with remaining tortillas. Lightly spray top  of quesadillas with cooking oil.

  9. Place in oven and heat for 5-10 minutes, being careful not to let edges burn.

  10. Cut into wedges and serve with fresh guacamole and salsa.

Recipe Notes
 Calories324
 Fat22 g
 Net Carbs7 g
 Protein24 g
 Macros are based on one quesadilla (1/3 of recipe) and do not include salsa or guacamole

Simple Guacamole

This low-carb Simple  Guacamole is a perfect way to dress up tacos and burritos, or your favorite keto tortilla chips and nachos, adding healthy fat without “cheating” on your keto lifestyle. It’s called Simple Guacamole due to the lack of some traditional guacamole ingredients, but it’s a deliciously cooling addition to spicy Mexican dishes.

Simple Guacamole
Prep Time
10 mins
Cooling Time
30 mins
Total Time
10 mins
 

Quick, easy, and delicious

Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Author: WW
Ingredients
  • 1 Hass avocado
  • 1 tsp Onion Finely diced
  • 1 Tbsp Sour Cream Full fat
  • 1/2 tsp Lime juice
  • Salt
  • Pepper
Instructions
  1. Slice avocado around the perimeter (top to bottom) and separate halves. Remove and reserve pit.

  2. Scoop avocado flesh into a small bowl and mash until smooth.

  3. Stir in lime juice, onion and sour cream, and mix well.

  4. Salt and pepper to taste.

  5. Place the reserved pit into the guacamole to prevent/delay discoloration and cover tightly. Store in refrigerator until ready to use. Place cling wrap in direct contact and covering the surface to provide oxygen intrusion.

Recipe Notes

Best served the day it's made.

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New Year’s Eve – Hits and Misses

I spent the day cooking/baking up some new recipes for New Year’s Eve; probably not the best idea but certainly the bravest. Some recipes were exact replicas from other sites, and some were slightly or highly modified recipes found on various sites to meet our personal taste and keto and low-carb requirements. Here’s what was on the menu:

HITS

I followed this Low Carb Yum recipe to the letter. The only issue was running out of the pork panko parmesan coating before I ran out of wing sections, with one lonely, bare section going naked into the oven. Next time I’ll increase the coating a bit.

These were oven-baked wings and they were flavorful and very cripsy without being greasy. I put out some Buffalo wing sauce and ranch dressing; the wings didn’t last long. These had the crunch my husband loves, so this recipe will make it to my regular rotation!

The recipes on Cast Iron Keto are so good that I ran to the store to get a 10.25″ cast iron frying pan so I can make all of them!

These sausage balls were a definite hit, although it was impossible to stop at the 2-piece, 1.3g net carbs serving size. My scale told the truth about my New Year’s Eve binge (albeit a keto one). I modified this recipe enough that I’ll post my version under Low Carb/Keto as soon as I have time. 

I’m referencing the Spend With Pennies recipe since it was the inspiration for my pinwheels. I highly modified the original recipe, and I’ll post my version under Low Carb/Keto as soon as I have time. 

These were a hit for everyone but me, for whom they were just okay! The texture was smooth and creamy, with a nice crunch from the fresh cranberries and pecans. I added some powdered Swerve but not enough to satisfy my sweet tooth!

I’ve had a craving for something Mexican lately, and Doritos® won’t work for keto nachos or a taco casserole, so I was happy to find this recipe on Sugar Free Londoner for keto tortilla chips. I made half a batch but still ended up with 40+ chips because I rolled them so thin and cut them small. Later in the day, I made a second batch since my husband had eaten most of the first batch (Hey! Those were for me!).  When I got up this morning, he was still munching on them. At a meager 1.3g carbs per 5-chip serving (10-chip serving as I made them), how could I begrudge him a breakfast appetizer?

I could eat this mozzarella-based dough right out of the bowl without even baking it – and I did eat some of it.  Since these crispy chips can be stored on the counter in an airtight container, they’re a great little snack to have alone or with spinach artichoke dip, keto chili, nachos, or anywhere you’d use tortilla chips.

MISS

Baked Brie in Pastry

The photo in the original recipe on ruled.me was so beautiful that I couldn’t resist making this. Even after only slightly modifying the recipe to add cranberries and pecans, my baked brie dissolved into a nondescript blob of melted cheese, cranberries, pecans, and mushy dough. I tasted it, decided I don’t really like brie, and dispatched the whole blob into the trash. Since the author was able to successfully create the baked brie, I will credit this failure to the fickle finger of fate.

Keto Farmer’s Bread – Variations on Zuzana’s Recipe from the Low Carb-No Carb Website

I can’t lay claim to the original recipe for Keto Farmer’s Bread. I found this bread recipe at Low Carb – No  Carb and am only posting my variations on this website.

Bread seems to be the first thing we miss when going keto, and I was determined to find a suitable replacement. I tried virtually every recipe on the web and disliked all of them until finding Keto Farmer’s Bread. After struggling with too much egg taste, too much moisture, and other issues resulting from not having access to the same ingredients Zuzana used to make her bread, I decided to begin experimenting with even more substitutions and additions. The results often ended up in the trash bin until I finally found two combinations that actually worked for me. The first variation added 25 calories per slice and 5 g fat, but still produced a delicious loaf of bread with only 1 net carb. The second variation has the same macros as the original. The idea was interesting enough that Zuzana added it to her recipe blog as a ‘try this if you want to use yeast‘ update to her original recipe (probably she was tired of my endless questions :lol:). I encourage you to view the original recipe as well as all of the other delicious recipes available there. I want to thank her for her patience as I worked through endless variations!

Keto Farmer's Bread - Variation #2
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

This recipe is a yeast-added variation on my friend Zuzana's Keto Farmer's Bread from the Low Carb - No Carb website. At 1 g net carb and 33 calories per slice, it is an excellent replacement for high-carb bread when following a keto lifestyle.

Course: Bread
Cuisine: American
Servings: 20 slices
Calories: 33 kcal
Ingredients
Ingredients
  • 4 eggs, large at room temperature
  • 1 dash Salt
  • 300 g Farmer Cheese Friendship brand works, or other moist farmer cheese
  • 100 g Oat Fiber LifeSource Foods recommended*
  • 30 g NOW Psyllium Husk Powder** no purple coloring in bread
  • 16 g Baking Powder aluminum-free
  • 2 tbsp apple cider vinegar
  • 1/2 cup Water 105-110 °F
  • 2 tbsp Active Dry Yeast Fleischmann's, Red Star, or other brand
  • 2 tbsp Inulin*** or honey, maple syrup, or sugar****
Instructions
Instructions
  1. Preheat oven to 300 °F.

  2. Add eggs to bowl of stand mixer fitted with whisk attachment and start on low to mix. Turn mixer on high and beat for about 10 minutes until very fluffy.

  3. Add farmer cheese, continuing to mix on medium speed until fully incorporated.

  4. In the meantime, whisk together the oat fiber, psyllium husk powder, and baking powder in a medium sized bowl.

  5. Add yeast and inulin to warm water in the measuring cup. Cover and set aside. In about 5 minutes, you should have a lot of foam and very little liquid in the bottom of the measuring cup.

  6. Add the oat fiber mixture to the bowl of the stand mixer, followed by the vinegar, and continue to mix.

  7. Add the yeast mixture and mix until incorporated.

  8. Cover mixer bowl and set in a warm place (on top of the stove will work) for 20 minutes.

  9. Coat inside of an 8x4.5" loaf pan (glass works well and allows you to see the sides of the bread to ensure it doesn't get too brown).

  10. Carefully transfer the dough to the loaf pan, gently shaping and smoothing the top with a spatula. Score top if desired

  11. Bake for ~90 minutes. Insert a toothpick in the center; it should come out clean. Be careful not to overbake (bread will be dry) or underbake (bread will be wet and gummy in the middle).

  12. Remove loaf pan to a cooling rack and allow bread to cool completely before removing from the pan.

  13. Cut into 20 slices.

  14. Store in refrigerator or freezer.

Recipe Notes

NOTES

If you don't have a digital food scale, you can purchase a Taylor at Walmart for about $28. It weighs foods up to 11 lbs. with  kg, g, lb., and oz. modes. It also has a tare and hold function (nice for when your measuring vessel covers up the digital display). Most keto recipes have metric measurements and the US conversions are sometimes inaccurate. You will get the best results by weighing your ingredients.

 

  • *Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • **Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ***Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ****Adding honey, maple syrup, or sugar to proof yeast has no impact on net carbs, as the sugars will be consumed by the yeast during proofing. It's true!

 

  • 58 calories
  • 6g fat
  • 1g net carb (5.5g carb – 4.5g fiber)
  • 6g protein
Keto Farmer's Bread - Variation #2
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

This recipe is a yeast-added variation on my friend Zuzana's Keto Farmer's Bread from the Low Carb - No Carb website. At 1 g net carb and 33 calories per slice, it is an excellent replacement for high-carb bread when following a keto lifestyle.

Course: Bread
Cuisine: American
Servings: 20 slices
Calories: 33 kcal
Ingredients
Ingredients
  • 4 eggs, large at room temperature
  • 1 dash Salt
  • 300 g Farmer Cheese Friendship brand works, or other moist farmer cheese
  • 100 g Oat Fiber LifeSource Foods recommended*
  • 30 g NOW Psyllium Husk Powder** no purple coloring in bread
  • 16 g Baking Powder aluminum-free
  • 2 tbsp apple cider vinegar
  • 1/2 cup Water 105-110 °F
  • 2 tbsp Active Dry Yeast Fleischmann's, Red Star, or other brand
  • 2 tbsp Inulin*** or honey, maple syrup, or sugar****
Instructions
Instructions
  1. Preheat oven to 300 °F.

  2. Add eggs to bowl of stand mixer fitted with whisk attachment and start on low to mix. Turn mixer on high and beat for about 10 minutes until very fluffy.

  3. Add farmer cheese, continuing to mix on medium speed until fully incorporated.

  4. In the meantime, whisk together the oat fiber, psyllium husk powder, and baking powder in a medium sized bowl.

  5. Add yeast and inulin to warm water in the measuring cup. Cover and set aside. In about 5 minutes, you should have a lot of foam and very little liquid in the bottom of the measuring cup.

  6. Add the oat fiber mixture to the bowl of the stand mixer, followed by the vinegar, and continue to mix.

  7. Add the yeast mixture and mix until incorporated.

  8. Cover mixer bowl and set in a warm place (on top of the stove will work) for 20 minutes.

  9. Coat inside of an 8x4.5" loaf pan (glass works well and allows you to see the sides of the bread to ensure it doesn't get too brown).

  10. Carefully transfer the dough to the loaf pan, gently shaping and smoothing the top with a spatula. Score top if desired

  11. Bake for ~90 minutes. Insert a toothpick in the center; it should come out clean. Be careful not to overbake (bread will be dry) or underbake (bread will be wet and gummy in the middle).

  12. Remove loaf pan to a cooling rack and allow bread to cool completely before removing from the pan.

  13. Cut into 20 slices.

  14. Store in refrigerator or freezer.

Recipe Notes

NOTES

If you don't have a digital food scale, you can purchase a Taylor at Walmart for about $28. It weighs foods up to 11 lbs. with  kg, g, lb., and oz. modes. It also has a tare and hold function (nice for when your measuring vessel covers up the digital display). Most keto recipes have metric measurements and the US conversions are sometimes inaccurate. You will get the best results by weighing your ingredients.

 

  • *Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • **Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ***Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ****Adding honey, maple syrup, or sugar to proof yeast has no impact on net carbs, as the sugars will be consumed by the yeast during proofing. It's true!

 

  • 58 calories
  • 6g fat
  • 1g net carb (5.5g carb – 4.5g fiber)
  • 6g protein