Buttoni's Low-Carb Recipes

Cachew Chicken Curry

This curry recipe is quite unique in flavor from any others I’ve made.  The fenugreek is what makes the difference.  If you’re a curry fan, you will want to give this delicious recipe a try.   I have had my jar of fenugreek for some time.  I bought it for Iranian cuisine, which uses fenugreek often.  I had this notion to try it in an Indian curry and WOW!  Great decision!  An added note:  despite the pepper(s) in this, the final dish is NOT too spicy.  As always, I don’t like food too spicy and you won’t find many on my blog that are.  Something about cooking Indian recipes seems to tone down jalapeno and cayenne in the final dish.  Not sure why, it just does.  This recipe is suitable for Phase 2 of Atkins and beyond, and Keto diets as well.  Omit cashews or use almonds for Atkins Induction folks.

INGREDIENTS:

2 T. coconut oil (or butter)

16 oz. chicken breast, boned, skin removed, cut into big chunks

4 oz. onion, sliced

1 jalapeno, seeded and slivered (will not be hot in the final dish)

2 cloves garlic, minced

1/2 tsp. black pepper (a key flavor in this recipe yet too too hot)

1/8 tsp. cayenne pepper (final dish was NOT hot)

1 tsp. fenugreek seed, ground

Dash salt

¼ tsp. my Garam Masala

Dash turmeric (1-2 shakes from a shaker)

3/4 c. heavy cream

½ c. chicken broth

2 oz. cashew nuts (raw or roasted is OK)

3 Roma tomatoes, cut in chunks

1/8 tsp. xanthan gum (optional, if you want it thicker)

Garnish with a sprig of cilantro if you like

DIRECTIONS:   Melt coconut oil over high heat in a non-stick wok or skillet.  Add chicken and saute to brown on all sides.  Add onion and saute until it, too, begins to brown.  Add slivered jalapeno and garlic.  Add all spices, cream and chicken broth, nuts and tomatoes.  Lower heat to LOW and simmer for about 10-15 minutes or until flavors have had a chance to meld.  Serve alone or over steamed cauliflower rice.  For those not low-carbing at your table, I would offer a bowl of steamed basmati rice.

NUTRITIONAL INFO:    Makes 5 servings, each contains:  (does not include cauli-rice or basmati rice)

353 cals, 19g fat, 9.40g carbs, 1.48g fiber, 8.92g NET CARBS, 34.4g protein, 457 mg sodium

Spinach Mayonado (optional meatballs)

This is essentially a creamed spinach dish, but with a very special cream indeed.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach. It certainly ends up mixed on my plate while eating it.  🙂  To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo followers as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created this creamy sauce.

INGREDIENTS:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 cals, 48g fat, 12.03g carbs, 8.66g fiber, 3.37g NET CARBS, 15.2g protein, 453 mg sodium

 

Low-Carb Cake Donuts

I modified my original cake donut recipe to make an Einkorn flour version.  I’m very pleased with the results.  I don’t seem to see this recipe up on my blog, although I have in my hand a printed copy of it posted on May 4 2014, so I know it was there at some time in the past.  I do see my original Cake Donut recipe via my site search feature, just not the Einkorn version.  Strange indeed.  Perhaps it is in the Twilight Zone.

We prefer plain, unadorned donuts, but you can frost if you prefer.  These are a bit softer in texture than my first donut recipe.  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL, grains level, if you can fit the macro numbers into your daily limits.  See the WHERE TO BUY tab above for unusual ingredient source suggestions.

INGREDIENTS: 

1/2 c. oat fiber

1/2 c. coconut flour

½ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

¼ c. Einkorn all-purpose flour

1 T. baking powder

1 T. glucomannan powder (or xanthan gum)

½ tsp. salt(omit if using salted butter)

1¼ tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia powder

½ c. Splenda (or equivalent your favorite sweetener)

½ c. granular erythritol

3 T. unsalted butter, melted

3 large eggs, beaten

3 T. Monin, DaVinci or Torani vanilla sugar-free syrup

½ c. heavy cream (or coconut milk)

½ c. water

OPTIONAL:  Low-carb frosting of your choice (not included in macros below)

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat well.   Add cream, water, sugar-free vanilla syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick so you may want to use a silicone spatula.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a water-moistened teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with low-carb frosting of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

124 calories, 9.38g fat, 10.50g carbs, 5.47g fiber, 5.03g NET CARBS, 7.48g protein, 240 mg sodium

I got this idea from a cheesecake pudding recipe of Linda Genaw I have made many, many times.  I have added a little ricotta cheese to her basic recipe, Increased the whipped cream and added gelatin (to firm it up) to make up for the lower amount of cream cheese.  The flavoring I chose for this version was mandarin orange.  It was yummy!  My husband and I loved this one!  This recipe is suitable for all Atkins phases and all keto diets.  Not suitable for Paleo due to all the dairy products.

INGREDIENTS:

2 c. heavy cream

6 oz. cream cheese, softened

½ c. ricotta cheese

½ c. sour cream

½ c. Splenda granular or equivalent of your favorite sweetener

Liquid sweetener (I used Splenda) to bring to your desired taste

10 drops Boyajian Pure Orange Oil

1 tsp. unflavored gelatin powder

3 T. madarin orange juice drained from can

2 c. canned mandarin oranges, drained (reserving 3 T. for dissolving gelatin)

DIRECTIONS:  Whip the heavy cream in a medium mixing bowl to nice soft peak stage.  Set aside.  Open and drain canned mandarin oranges reserving 3 T. of the juice to dissolve gelatin in.  Place the orange sections in a food processor or blender.  Process the fruit until smooth.  Bring the 3 T. mandarin orange juice to a boil, add gelatin and stir until dissolved.  To the processor or blender, add all remaining ingredients.  Process until all is well blended.  Spoon into eight 1-cup ramekins or serving dishes of choice.  Optional garnish (not included in nutritional stats): 1-2 extra orange sections if desired. Chill for at least 1-2 hours or until it firms up nicely.

NUTRITIONAL INFO:   Makes eight 1-cup servings, each contains:

369 cals, 34g fat, 9.26g carbs, 0.56g fiber, 8.7g NET CARBS, 8.37g protein, 119mg sodium

This recipe I have been working on awhile.  Texture is chewy like an Indian chapati; flavor very similar to a whole flour chapati.  And best of all……yay! no coconut taste!  Man, I love coconut, but I just really get tired of that feint coconut taste in everything I bake.  It is excellent hot with just butter, will work well with your favorite curry recipes, or for rolling or dipping into some hummus or Syrian Za’atar herb/oil mixture well-known throughout the Middle East.  I think any way you decide to serve it, this bread will come very close to your expectations.  See variation notes below for making tortillas with this batter and their nutritional numbers if you do this as tortillas.

This recipe is not suitable until you are at the grains rung of the Atkins carb re-introduction ladder as there is flour product in it.  But I found this necessary as all trials for such flat breads using coconut flour alone, almond flour alone or any combination thereof just has not done it for me.

Although this can be used as an Indian chapati substitute (flavor is very similar), I’m presently working on a chapati recipe that will cook up even thinner and have more of a whole wheat taste, hopefully.  Stay tuned!

INGREDIENTS:

1 c. low-carb CarbQuik bake mix (I order at Netrition)

1 c. almond flour

½ c. Einkorn flour (I order from Jovial Foods)

3 T. psyllium husk powder (no substitute available)

1½ tsp. baking powder

¼ tsp. sea salt

2 T. olive oil

1¼ c. boiling water (added slowly, as all may not be needed)

1 T. olive oil for browning on griddle

DIRECTIONS:   Bring a kettle of water to boil and pour off 1¼ c. into a measuring cup (preferably one with a pour spout) and have by your work bowl.  Measure dry ingredients into a large mixing bowl and stir well to blend ingredients evenly.  Drizzle the 2 T. olive oil over the dry ingredients.  With water in your left hand and a fork in your right, slowly pour most of the water (1 c.) over the dry ingredients whisking with your fork continuously as you do so.  All should begin to come together into a single mass of dough.  It will firm up as you work the dough.  Only add the remaining water (in small increments) if the mass of dough seems too dry to knead.  Dough will be a little sticky at first, but it dries slowly as you work it.  Use a silicone spatula to help you work the dough into a contiguous ball of dough and to scrape down the sides of the bowl to get all the dough.  Let dough sit on counter for 12-15 minutes or until you can hand knead it.

Knead the dough 8-10 times.  You can dust your hands with some low-carb flour to help you with handling if need be, but if the dough has set long enough, it should be getting dry enough extra flour dusting should not be necessary.

Set dough ball on a silicone sheet (or a piece of plastic wrap “glued” to your counter with a swipe of water), form a log shape with the dough.  Cut the log into 8 equal pieces.  Roll each into a smooth ball of dough with your palms and set on the edge  of your silicone sheet while you work.  Cover with a clean kitchen towel if you are a slow worker so it won’t dry out.  Heat a non-stick griddle to medium-high heat.  The remaining 1 T. olive is for oiling the griddle.  With your spatula, dot the griddle lightly between batches as you cook the breads, much as you do when making pancakes.

I cook 2 flat breads at a time on my griddle (spans 2 stove burners).  Using your palms and fingers, press 1 ball of dough on your silicone sheet into a 5-5½” circle.  Again, you can dust your hands with low-carb flour if need be, but I found it wasn’t necessary.  Lifting the silicone sheet, tip the flat dough round onto your free hand and transfer to hot, oiled griddle (toward the back).  Repeat for 2nd ball of dough on the front of the griddle.  Brown them to a golden color on both sides.   Remove to a serving platter and set near stove to keep warm while you cook the remaining 6 breads.  Serve at once with butter, za’atar herb/oil mix or your favorite Middle Eastern foods.

NUTRITIONAL INFO:  Makes 8 flat breads, each contains:

157 cals., 13.8g fat, 16.7g carbs, 9.62g fiber, 7.08g NET CARBS, 6g protein, 224mg sodium

VARIATION:  Can be used to make 10 tortillas.  Simply divide dough into TEN portions, roll as thin as possible, cook the same way.  For 10 tortillas, each tortilla would have 126 cals, 11g fat, 13.37g carbs, 7.7g fiber, 5.67g NET CARBS, 4.8g protein, 180 mg sodium

 

 

 

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If you’re looking to up your fat intake on a ketogenic diet, I can’t think of a tastier way to do that than Fat Bombs!  Some are like eating fudge, some more like ice cream, and some are more like candy, but what all types have in common is THEY ARE DELICIOUS!  I keep my lemon-coconut version and this recipe chocolate version  in the freezer at all times, but do get tired of just the two flavors all the time.  Today I decided to try a blueberry version!  Made them two different ways: with whole berries; and with pureed berries. Not sure which is my fav, but I think the pureed version makes for nicer eye candy.  🙂

I just bought a large carton of blueberries this week and modified my lemon-coconut fat bomb recipe, making the obvious changes for this fruit.   These came out delicious!  I confess the pureed version was a little grainy, but blueberries don’t get all their lovely fiber count from nowhere, ya know.  But the taste was delightful.  As with all fat bombs, you have to eat them straight out of the freezer, as they melt quickly in your hands.  These are suitable for Atkins Phase 2, OWL once you get to the berries level of the carb ladder.  They are OK for Primal, but not Paleo.  Below is a pic of the silicone ice-cube trays I used.  Of course, you can use other silicone molds or even make these in a small, shallow pan and cut into squares, twisting the pan slightly to pop out the frozen squares.  Plastic ice-cube trays work nicely, too.

Note:  Coconut cream is NOT the same thing as the cream of coconut bartenders use, which has a lot of added sugar.  What I use is pure coconut cream.  I used to order by the case on-line, but now I can get it at my local Natural Grocers.  This is what I use: http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A16310101%2Ck%3Acoconut%20cream .  I suspect Whole Foods and Trader Joe’s carries it.  Tropical Traditions has it also.  If you chill a can of coconut milk overnight, coconut cream is the thick stuff that rises to the top.  Spoon that off and you have coconut cream.  🙂

The pan I used (2)

Silicone ice cube tray I used (2)

INGREDIENTS: 

1 scant cup blueberries (about 9/10 cup)

1 stick butter (4 oz)

3/4 c. coconut oil

4 oz. cream cheese, softened

¼ c. coconut cream

Preferred Sweetener to taste

DIRECTIONS:  You can put these together in either of two ways: using whole berries; or pureeing the ingredients.  The latter more uniformly diffuses the blueberries.  I like them both ways equally.

Place silicone candy molds onto a baking pan for support and set them near your work area.  I used honeycomb silicone ice-cube trays to make the ones shown above.  The recipe made 24 fat bombs for me that are about 1″x 1″.  If your molds have smaller, shallower slots, you will undoubtedly get more than I did.

Pureed Version:  Place berries, coconut cream and softened cream cheese in a food processor or blender and puree until smooth.  In a saucepan over low heat, melt the butter and coconut oil.  Cool slightly for 5 minutes and add to the food processor.  Puree again until smooth.  Add your sweetener of choice.  Add sweetener slowly, tasting and adjusting to suit your preference level.  I like to transfer the mixture to a spouted measuring cup or pitcher and gently pour the mixture into the molds not quite to the top.  Place pan on level surface in your freezer and freeze about an hour.  Pop them out and enjoy or freeze in plastic bags.

Whole Berry Version:  Place 3-4 blueberries into each mold slot.  In a saucepan, melt the butter and coconut oil over low heat.  Remove from heat and slightly cool for 5 minutes or so.  Add all remaining ingredients and whip well with a whisk or stick blender if you have one.  The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final treats.    Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds.  Fill each slot not quite full. Place in freezer on level surface for about 1 hour.  Pop them out and enjoy or freeze in plastic  bags.

Whole Berry Version

Whole Berry Version

NUTRITIONAL INFO: Number of servings will vary, depending on size of molds.

1/24 batch:  116 cals., 13g  fat, .44g  protein, 1.02g  carbs, .18g  fiber, .84g NET CARBS

Entire recipe:  2788 calories, 311 g fat, 24.5 g  carbs, 4.3 g  fiber, 20.2 g  NET CARBS

Eggplant beef Lasagna2

I’m defrosting spaghetti sauce for tonight, but since I have an eggplant I’m going to lose if I don’t use it ASAP, I think I’ll make us some lasagna tonight.  This dish is real tasty if you’re an eggplant fan.  It is Atkins Induction-friendly if you can fit the carbs into your day’s limits.  🙂  With all the cheese here, I do not recommend adding any salt to this dish.  This is not a particularly large recipe, so if you want extra for leftovers, double the recipe.  This recipe is not suitable until Atkins Phase 2 OWL (Ongoing Weight Loss).  It is not suitable for Primal-Paleo due to the cheese.

INGREDIENTS:

10 oz. eggplant

1 T. olive oil

1 c. low-carb spaghetti sauce with meat  (I use this recipe:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)

4 oz. mozzarella cheese, grated

4 T. Parmesan cheese

1/3 c. ricotta cheese

4 fresh basil leaves, chopped (or ¼ tsp. dried)

DIRECTIONS:  Preheat oven to 400º.  Stem the eggplant and slice into ¼” slices.  Oil sheet pan with olive oil and place each slice on sheet, coating both sides of them with oil as you go.  Bake until eggplant is nearly done, turning once (takes about 8-10 minutes on a side.  Remove from oven and lower heat to 350º.  Layer half the eggplant slices on the bottom of a well oiled baking dish.  Spoon half the spaghetti sauce over the top.  Evenly spread all the ricotta cheese on next.  Now sprinkle on half the mozzarella followed by 2 T. of the Parmesan.  Spread the chopped basil on next.  Now place the remaining slices of eggplant on top, reserving out one nice slice to decorate the top of the dish.  Add the remaining sauce. Sprinkle on the remaining mozzarella and then the Parmesan cheese.  Place the last slice of eggplant center dish and pop into 350º oven for around 30 minutes, until hot and bubbly.  Garnish with colorful fresh basil leaves if desired.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

294.3 calories, 19.7 g  fat, 11.13 g  carbs, 3.65 g  fiber, 7.48 g. NET CARBS, 19.2 g  protein, 250 mg sodium

 

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