Crab Dip

 

Fresh jumbo lump crap

Mayo

Green onion chopped

Capers

Lemon

Salt and pepper 

Hot sauce

Serve with table crackers

Cynthia's Artichoke Dip

 

Cornbread - Moist and Sweet

 Ingredients

1 1/3 cup all-purpose flour

2/3 cup cornmeal

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread)

1 1/4 cup milk

1/4 cup oil

2 large eggs

Instructions

Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment.  (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)

In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.

Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.

Pour the liquid ingredients into the dry and stir together until combined. 

Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).  

Cool for about 20 minutes, then cut into slices and serve.

Pumpkin Pancakes

 Ingredients

▢2 Cups All Purpose Flour

▢3 Teaspoons Baking Powder

▢1 Teaspoon Salt

▢1 1/2 Teaspoons Ground Cinnamon

▢1/2 Teaspoon Ground Ginger

▢1/2 Teaspoon Ground Nutmeg

▢1/4 Cup Brown Sugar

▢1/4 Cup Granulated Sugar

▢1 Teaspoon Vanilla Extract

▢1 Cup Pumpkin Puree

▢2 Large Eggs

▢4 Tablespoons Butter Melted

▢1 1/2 Cups Milk

Instructions

Preheat griddle or large non-stick skillet to medium heat.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.

Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.

Set the batter aside for 5 minutes.

Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.

Cook each pancake for approximately 4 minutes per side.

Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.

Keto Parmesan Garlic Zucchini Fries

2 medium Zucchini
3/4 cup Grated parmesan cheese
1 large Egg
1/4 tsp Garlic powder
1/4 tsp Black pepper (optional)

Preheat the oven to 425 degrees F. Line and lightly grease a baking sheet. (Parchment paper works best)

Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 in long and 1/2 in thick. If the zucchini sticks feel "wet", pat them dry with paper towels.

Prepare two shallow bowls - one with beaten egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching. 

Optional: Sprinkle with nutritional yeast for a little more crunch.

Bake for about 20 minutes, flipping the fries and rotating the pan halfway through, until fairly dark golden.

Place under the broiler for 2-3 minutes, until darker golden and crispy.

Keto Bacon Cheddar Deviled Eggs

Ingredients
6 large eggs, boiled and peeled
3 tablespoons habanero mayonnaise (regular mayo is fine)
1 tablespoon white distilled vinegar
1 teaspoon stone ground mustard (regular yellow is fine)
1 teaspoon fresh dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese
4 slices bacon, cooked and crumbled


Best Methods For Hard Boiling:

-Let eggs come up to room temp. Sous Vide at 194 for 20 minutes. 
-Steam eggs in steamer basket.

Ice bath for 30 minutes in large dish with a top, like a glass casserole dish with plastic top.  After time is up, pour out about half the water and replace top and shake vigorously about 40 times.  Peels will fall off under running cool water.

Instructions

• Slice the hard boiled eggs in half and place yolks in a small mixing bowl. Set aside whites. 
• Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the mixing bowl with the yolks and stir well to combine.
• Stir in the grated cheddar and crumbled bacon (you can also choose to just use the bacon as a garnish and top on top of eggs after you fill them with mixture).
• Spoon the filling into each of the egg whites.
• Sprinkle with additional dill or bacon crumbles, as desired.eggs.

Tip: You can prepare the mixture in a ziploc and cut a small slit in the corner to easily fill the egg whites like you would with a bag of icing.

Keto Chocolate Chip Cookies

Ingredients
1.5 cup almond flour
1/2 cup salted butter melted
3/4 cup monkfruit sweetener
1 tsp vanilla extract
1 egg
1/2 tsp baking powder
1/2 tsp xanthan gum
3/4 cup sugar-free chocolate chips (we use Lily's brand)

Instructions
Preheat the oven to 350 F.
Prepare a baking tray with lined parchment paper.
In a large mixing bowl, pour melted butter, monkfruit sweetener, vanilla extra and an egg. Beat thoroughly with a hand mixer for about 20 seconds.
Then add in the almond flour, baking powder, xanthan gum and a pinch of salt. Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
Bake for 10 minutes. Then set aside and allow to it cool.
Serve and enjoy!

Notes
Each cookie contains about 1.3g net carbs.