Desserts
Ice Cream Bites
Egg Bites
Desserts
Ice Cream Bites
Ice Cream Bites /Animal Based / Gluten-Free / Keto /
2 to Zero-Carbs
These are great for a sweet tooth craving or missing creamy ice cream. These bites are zero carb and so delicious on their own, but you can add Stevia or Monk Fruit for a sweeter indulgence. If you don’t mind 2 carbs per ice cream bite Maple Syrup is also great to add to the mix and as crazy as this sounds it gives them a stronger vanilla taste. These are perfect for an after-dinner palate cleanser that won’t break the bank on your carb count and satisfy that craving.
The ingredient you will need are:
1 Cup Heavy Whipping Cream with no Carrageenan.
2 teaspoons Pure Vanilla Extract.
2 TBS Pure Maple Syrup (Optional) Zero Carb Substitute a TBS of Stevia or Monk fruit.
¼ teaspoon Ceylon Cinnamon (Optional).
Silicone Candy Molds
Whisk
Glass Measuring Cup or Bowl
Large flat Baking Pan.
We used a glass measuring cup to mix our ingredients because it is easy to whisk in glass and it has a handy pour spout to pour our ice cream mixture in to the candy molds.
Mix all your ingredients very well with a whisk, but don’t whisk too fast and don’t use a stick blender. Too fast will foam the mixture and produce frozen foam in the end, not really ice cream.
Place the silicone candy molds on a flat baking sheet because they are very flexible and will spill the mixture if you try to pick them up.
Pour the mixture in to the candy molds filling them all most to the top.
Freeze a minimum of 3 hours but overnight is best.
When frozen take out of the freezer and turn the candy molds upside down pushing the ice cream bite out with your finger. Quickly store in an airtight container to store in the freezer for up to 3 months.
Pop out one or two after a meal for a palate cleanser and enjoy feeling like you are cheating, but you’re not.
Egg Bites
Egg Bites / Breakfast / Meal on the Go /Animal Based / Gluten-Free / Carnivore / Keto / Low-Carb
These Egg Bites can be made in regular Muffin size or Mini Muffin size. They are great for on-the-go breakfast or an easy meal prep for the week. We make them Carnivore like the recipe states, Animal Based with a brushing of Maple Syrup or you can add your favorite seasonings or herbs if you like for a savory taste. These will store in the fridge for 4-5 days and a few months in the freezer if stored in an air tight container. This recipe makes about
The ingredient you will need are:
6 Eggs.
½ Cup of Cottage Cheese (Daisy is the cleanest we have found, no Carrageenan).
½ Cup of Shredded Cheese of your choice. We used mild cheddar.
½ teaspoon Salt.
½ teaspoon Pepper (Optional).
Protein of your choice precooked. Bacon, Ham or Sausage. We chose Diced Bacon.
Butter, Ghee or Bacon Grease to grease muffin pan.
Greasing Brush or paper towel.
Food Processor or Blender.
Muffin or Mini Muffin Baking Pan.
In a Food Processor you want to use the processing large blade. If you use a blender, it will be whatever blade it has built in.
Add the 6 Eggs, ½ Cup of Cottage Cheese, ½ Cup of Shredded Cheese, Salt and Pepper (Optional) in the Food Processor or Blender and blend till it is a smooth texture. Save the Bacon or other protein till later use.
Grease your muffin baking pan well covering bottoms and sides, so your Egg bites slide right out when done and don’t stick.
If your Food processor or blender has a pour spout, fill your muffin holes about ¾ full by carefully pouring in the mixture. If yours don’t, no worries. A spoon or ladle will work too. Just fill ¾ full because we still have the Diced bacon.
Preheat your oven to 350 degrees.
Take a pinch of cooked diced bacon and just drop in each muffin hole filled with ¾ of the mixture. You can’t go wrong here. Add as much Bacon or other precooked protein as you like, just don’t over fill where the mixture runs over the hole.
Place in center of the oven and bake for 10 Minutes.
They will puff up in the oven and then deflate some once cooled.
Pull from oven and set baking pan on hot pad or cooling rack for about 5 minutes to cool.
If you are doing Animal Based diet and want to add a little sweetness this is where I would just brush on some real maple syrup over the tops of the egg bites while they are hot. Not a lot because you don’t want to kill your carb count, but just a touch of sweet is yummy!
Use a fork or butterknife to gently lift out the egg bites and enjoy or store in an air tight container for later. These are actually very good cold and make great road trip meals to eat cold from a cooler. You can heat them in the oven on warm or pop in the microwave for about 10-15 seconds.
We hope you enjoy these Eggtastic treats for on-the-go breakfast or a protein packed snack.
Taco Shells, Flatbread
Taco Shells / Flatbread / Pizza Crust /Animal Based / Gluten-Free / Carnivore / Keto / Low-Carb
This is a gluten-free recipe. There is no almond flour. This is totally Carnivore and is a great option for people who want a healthy flatbread, taco shell, tostadas, wraps, Sopes or pizza crust. All healthy, gluten and seed oil free! This recipe makes about 4-6 shells depending on the thickness you make them.
The ingredient you will need are:
1/3 Heaping Cup of Pork Rind Panko (1 ounce).
2 Eggs.
1 Tablespoons of heavy whipping cream.
2 Tablespoons of Water.
Butter or Ghee to grease skillet.
A greasing brush or paper towel.
Medium size bowl.
A Skillet with the bottom the size you want to make your shells. So typically a 8-inch skillet will have a 6-inch flat bottom for taco size shells or flatbread. A 10-inch skillet will have an 8-inch bottom, perfect size for tostadas or pizza crust.
A 2nd Skillet that is larger to flip your shells on to cook the other side and keep cooking them in an assembly line fashion.
A thin Spatula.
A Spoon.
¼ Measuring Cup to dip out mixture.
Let’s make some Shells!
In a medium bowl mix your eggs, pork rind panko, heavy whipping cream and water with a spoon or whisk to well blended.
Choose the skillet size you want based on your shell size.
Heat the skillet on a medium low heat and grease with butter or ghee.
Use the ¼ measuring cup to scoop out a ¼ of a cup of batter and poor in the skillet. Use a spoon to scrape out any batter left in the cup and gently use the spoon to smooth out the batter to the edges of the skillet bottom. If it doesn’t completely cover the bottom of the skillet add a little more batter and spread out with spoon. Watch the video on this page for a visual demonstration.
When the edges start to brown and you can easily lift the shell with the spatula, give it a flip to cook the other side. After a couple minutes check the bottom for that light brown color and you are ready to remove from the heat. If you want a pizza crust you can let it cook longer and get crispier.
You can use the same skillet to flip the shell in or if you want a faster assembly line, use a second larger skillet to flip the second side on and keep making new shells.
Repeat with your next shell and add a teaspoon of water to the mix if it starts getting too thick.
These make great flatbreads, turkey melts, sopes, tostadas and pizza crust and soft taco shells! Just use your imagination and I am sure you will come up with even more ideas.
They store well in air tight container separated with parchment paper so they don’t stick.
They are good for 5 days in fridge or 3 months in the freezer. A tip if freezing, don’t cook as long so you can remove from freezer and toast to heat them up in a toaster oven or skillet with a lid.
To get other great tips and advice on what you can make with these, plus a visual of how the process works please watch out video on this page for step-by-step instructions and more tips.
These are so very good and can be used for so many different things. Enjoy!
