Prep Time: 15 minutes
Cook Time: 25 minutes
Salad
Bread
Chicken
Fudge
Ingredients for 6 Cups
1 lb ground pork
1/2 tbsp freshly chopped thyme
1 clove garlic, minced
1/4 tsp paprika
1/4 tsp ground cumin
1/2 tsp kosher salt
Freshly ground black pepper
1 1/2 cup chopped fresh spinach
1/2 cup shredded white cheddar
6 eggs
1/2 tbsp freshly chopped chives
Directions
- Preheat oven to 400°. In a large bowl, combine ground pork, thyme, garlic, paprika, cumin and salt. Season with pepper.
- Add a small handful of pork to each muffin tin well, then press up the sides to create a cup. Divide spinach and cheese evenly between cups. Crack an egg on top of each cup and season with salt and pepper.
- Bake until eggs are set and sausage is cooked through, about 25 minutes. Garnish with chives and serve.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 2 cups heavy whipping cream
- 2/3 Cup of erythritol/monk fruit
- 4 tbsp butter
- 2 tsp vanilla extract
- 2 cups low carb chocolate chips
- ½ cup chopped pecans or walnuts
- Medium saucepan
- 9X9 pan
- Parchment paper or aluminum foil
Directions
1. Place the heavy whipping cream in the saucepan and heat on med/high heat
2. Add the erythritol, butter, and vanilla extract continue to stir with a whisk until its incorporated
3. Let it cook until it starts to condense, keep stirring until it thickens
4. Remove from the heat and give it about 15 minutes to continue to thicken
5. Once it’s thickened add the chocolate chips into the saucepan and continue to cook until the chocolate is melted, and it is incorporated.
6. Once it is mixed and smooth like pudding it’s time to pour it in the lined pan it can be lined with parchment paper or aluminum foil smooth it out and garnish with pecans or walnuts.
7. Let it chill in the fridge for at least an hour its done cut and enjoy!
Salad
Bread
Chicken
Fudge
