Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Yield 4 servings These fritters are unbelievably ...
Prep Time15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings
These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!
Ingredients
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Instructions
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Ingredients: 1 small head cauliflower 2 eggs, beaten 1/2 cup breadcrumb 1 tsp dried parsley 1 tsp garlic powder 1 tsp salt 1 cup shr...
Ingredients:
1 small head cauliflower
2 eggs, beaten
1/2 cup breadcrumb
1 tsp dried parsley
1 tsp garlic powder
1 tsp salt
1 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
Directions:
Preheat oven to 400 F. Line a cookie sheet with parchment paper.
Stem and chop your cauliflower into florets. Cook or steam until just tender. Strain from water and squeeze out as much of their liquid as humanly possible. I used bounty paper towels. Chop up the florets.
In a large bowl, combine all of the ingredients. You may have to add some more breadcrumb if there is still liquid left and they are unmanagable. Form them into nuggets by pressing them together as much as you can, and place them on the baking sheet.
½ cup Swerve (or erythritol and 1 tsp stevia glycerite)
¼ cup decaf espresso (or organic coffee)
2 large eggs
1 TBS unsweetened cocoa powder
4 TBS butter or coconut oil
1 tsp vanilla extract
½ tsp almond extract
BROWN BUTTER FROSTING:
1 cup butter
1 (8 oz) package mascarpone or cream cheese
½ cup unsweetened almond milk
¼ cup Swerve
1 tsp stevia glycerite
Instructions
Preheat oven to 325 degree F. Grease a 15 x 10-inch sheet of parchment paper. Line 15x10x1-inch baking sheet with prepared parchment.
Place the coconut oil/butter in a saucepan on medium heat and slowly add the chocolate (don't burn the chocolate). Add the natural sweetener and extracts. Let cool in fridge for awhile.
While it is cooling, separate the eggs. Place the whites in a stand mixer and whip until stiff peaks form. Once the whites are stiff, slowly add the yolks.
Once the chocolate mixture is cooled a bit and warm to touch, add that to the egg mixture.
Pour the mixture into the prepared cake tin, smooth the top.
Bake cake until tester inserted into center comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.
Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10 x 3½ inches. Or if you want a round cake, cut into circles about 10 inches round.
While cooling, make the Syrup, Filling and the Frosting.
NOTE: This cake will be more cake-like after resting a night. You can make the cake part the night before if desired.
For soaking syrup: Bring espresso, almond milk, natural sweetener and extract to boil in small saucepan.
FILLING: Combine natural sweetener, espresso, 2 eggs and cocoa powder in heavy medium saucepan and whisk to blend; add coconut oil or butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Stir in the extracts. Place bowl in larger bowl filled with ice water and whisk occasionally until filling is cooled completely, about 15 minutes. Can be made 1 day ahead.
To make the Filling:
Place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks. Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener. Stir until very smooth. Set aside to cool. This will thicken overnight.
ASSEMBLE: Place 1 cake rectangle on platter (I made mine into a round cake, but rectangles work too). Brush 2 tablespoons soaking syrup over. Spread ⅓ of espresso mousse (about ¾ cup). Repeat 2 more times with cake, syrup,and mousse. Top with fourth cake layer; press lightly to adhere. Spread the brown butter frosting over top and sides of torte to seal, then sprinkle with slivered almonds if desired. DO AHEAD: can be made 1 day ahead.
Author: Vivica Menegaz Nutrition Information Serves: 6 Serving size: 1 portion Calories: 396 Fat: 28 gr Net Carbs: 17...
Author: Vivica Menegaz
Nutrition Information
Serves: 6
Serving size: 1 portion
Calories: 396
Fat: 28 gr
Net Carbs: 17 gr
Sugar: 13 gr xylitol
Fiber: 5 gr
Protein: 17 gr
Recipe type: DESSERT
Cuisine: ITALIAN
Prep time:
Cook time:
Total time:
Tiramisu used to be my specialty dessert growing up. This is the Keto version of that recipe for all of us here who are Carb Intolerant so we can still enjoy the sweeter side of life!
1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour… worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.
2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.
3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.
* After burning a batch of homemade bread crumbs, I decided to go with Panko. If you want to make homemade, do something like this:
Homemade Bread Crumbs
3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
2 T. olive oil
kosher salt
1/2 tsp. herbes de provence** (optional)
Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly. Once cooled, place croutons in a ziplock bag and using a rolling pin or your hands, crumble them more finely.
Preheat the oven to 375 degrees F. Prick the squash all over with a fork. Sprinkle with 1 tsp salt and 3/4 tsp. pepper. Roast on a foil lined pan 1 to 1 1/2 hours. (I did 60 mins but would go longer next time) Let cool a bit. Slice in half lengthwise, scoop out seeds and shred the squash with a fork. Transfer to a large bowl.In a large saute pan, over medium heat, cook the bacon until it becomes crispy. Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated.In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.
If you are going to use bamboo skewers to secure the chicken, soak them in room temperature water while the recipe is prepared. They will catch on fire on the grill if they aren't fully soaked.
Add the cloves from a head's worth of roasted garlic along with the artichoke hearts, sea salt and flat-leaf parsley into a food processor.
Pulse a couple times to break down the ingredients, then stream in the olive oil while pureeing the mixture.
Butterfly six boneless, skinless chicken breasts.
Scoop equal amounts of the artichoke mixture and spread into the pocket on the butterflied chicken breast. Top the mixture with a small handful of raw baby spinach.
Carefully fold the chicken breast back together and secure the open side with the soaked bamboo skewers.
Add a sprinkle of additional sea salt to the top of the chicken.
Preheat the grill to medium-high or about 400°F, then place the chicken down in a single layer.
Grill each side for 5 to 7 minutes.
Serve warm with additional chopped flat-leaf parsley, if desired.
Here you will find a great amount of recipes that benefit PCOS. If you have any recipes you want to donate to the site please Email us: Pcosworldwide@gmail.com
