WebServe creamy chicken salad in Bibb lettuce cups or wrap it in a romaine lettuce leaf or in celery boats. Make a sandwich using two slices of cloud bread, use a …
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WebBring to a boil, then reduce heat to a gentle simmer, until the cranberries pop and a sauce forms. Finish. Remove from heat. Stir in the vanilla extract. Serve warm, …
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Web1. Preheat the oven to 325 degrees F. 2. In a large bowl, combine walnuts, pecans, almonds, and sunflower seeds. 3. In a separate bowl, whisk the egg white until …
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WebInstructions. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Halve the cranberries. Place the cranberries in a mixing bowl. Melt …
WebThese low carb dried cranberries are sugar free and keto friendly! The perfect snack for the holidays! Ingredients 12 oz fresh cranberries, rinsed and air dried …
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This Cranberry Walnut Chicken Salad is a delicious way to use up leftover cooked chicken. This nutritious salad is light and creamy, with great texture and mix of sweet and tart flavors. Gluten-free, dairy-free, paleo, keto, and Whole30.
You’ll be happy to know that the process to make low carb cranberry sauce is actually the same as any other cranberry sauce from scratch. All you have to do is simmer together cranberries, water, sweetener, and orange zest. Then, stir in vanilla extract at the end. The difference is in the sweetener.
These low-carb dried cranberries are based on our Cranberry Keto Granola. The original recipe calls for baked cranberries but I decided to dehydrate them instead so they last for longer. I first baked them to quickly release the juices and then reduced the temperature to slowly dehydrate them for 3 to 4 hours.
Sprinkle the low-carb sweetener all over the cranberries (you can use Allulose, Erythritol or Swerve). Place in the oven and bake for 15 minutes. Remove from the oven and mix with a spatula. Reduce the temperature to 70 °C/ 160 °F (fan assisted), or 90 °C/ 200 °F (conventional).