WebPreheat oven to 350 degrees F. Place 5 individual ramekins in a 9 by 13 large baking dish. Add all ingredients into a blender or large bowl and blend until …
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WebCarbs in enchilada sauce. Our sauce is a great mixture low in carbs compared to the store bought enchilada sauces. Our red enchilada sauce recipe makes …
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WebAdd the chopped onion and cook on medium-high until fragrant and lightly browned, for 3 to 5 minutes. Add the chopped tomatoes, tomato paste and beef stock …
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Check out this healthy pumpkin flavored custard that's also low carb and keto. Preheat oven to 350°F. Combine pumpkin, sweetener, cinnamon, ginger, and cloves in large bowl. Beat in egg yolks until incorporated. Slowly stir in the coconut cream. Pour mixture into individual ramekins. Bake at 350°F for 30-40 minutes or until set.
This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets.
1 teaspoon pumpkin spice liquid stevia or vanilla liquid stevia or even cinnamon stevia Preheat oven to 350 degrees. Spray 6 ramekins or custard cups with olive oil cooking spray. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia. Pour evenly into ramekins.
This Easy Pumpkin Custard tasted like pumpkin pie and it's healthy enough to eat all year round. Great as a dessert, snack, or even breakfast! 1 14 ounce can full-fat coconut milk (about 1 3/4 cups. Or other dairy-free or regular milk as desired. See notes.) 3/8 teaspoon pure stevia extract (or 3/4 cup sugar equivalent of another sweetener.