Low-Carb Kale and Mushroom Stuffed Ravioli "Pasta"

Prep Time: 45 Minutes

Cook Time: 10

Servings: 4 (makes 16 3-inch assembled ravioli)

Ingredients:

For the pasta:

• 1/2 cup hemp hearts, grinded
• 1/2 cup flax seeds, grinded
• 1 cup almond flour
• 1 tbsp psyllium husks
• 1 tbsp xanthan gum
• 1 tbsp olive or avocado oil
• 3 large eggs
• Pinch of salt

For the filling:

• 5 cups kale
• 2 cups portabella mushrooms
• 1 tsp minced garlic
• 1 tbsp olive oil
• 1 tbsp salted butter
• 2 oz Parmesan cheese (freshly grated)
• 2 tbsp heavy whipping cream
• 1 tsp parsley flakes
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

For the pasta:

1. Combine all pasta ingredients in a food processor 
2. Let sit in fridge for 10 minutes (start making the filling while you wait)
3. Place between two pieces of parchment paper and roll out as thin as possible, I did 1/16 inch
4. Cut into 3 inch rounds or squares (this is for looks, there are easier ways to make it)
5. If the dough gets too sticky and hard to handle, stick in freezer for 10 minutes 

For the filling:

1. Place kale in food processor and pulse until finely chopped, set aside
2. Place mushrooms in food processor and pulse until finely chopped, set aside
3. Heat oil garlic in skillet and add kale
4. Once kale is soft, add butter and mushrooms, cook until mushrooms soften
5. Turn heat to low, stir in the rest of the filling ingredients

To Assemble:

1. Take one pasta round or square and top with 1 tbsp of filling
2. Cover with another pasta and pinch or use fork to seal edges
3. Repeat until all pastas are filled

To cook, I highly recommend frying the ravioli in butter or olive oil for a couple minutes on each side.

Serve with favorite marinara, alfredo, or pesto sauce and enjoy!

Keto Granola

Prep Time: 5 Minutes

Cook Time: 30 Minutes Baking, 3 Minutes Frying

Servings: 20

Ingredients: 

• 1 cup almonds
• 1 cup walnuts 
• 1 cup pecans 
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup ground flax seeds (or flax meal)
• 1/4 cup chia seeds
• 1/4-1/2 cup preferred sweetener to taste (I used about 1/3 cup of brown swerve)
• 1/4 cup melted butter, ghee, or coconut oil
• 2-3 egg whites
• 2 tbsp vanilla extract 
• (Or mix of vanilla and maple)
• Pinch of salt
• *Optional cinnamon to taste *highly recommended
• *Optional coconut 

Instructions:

1. Preheat oven to 325
2. Line a LARGE baking sheet with parchment paper. 
3. Add almonds to food processor and pulse a few times
4. Add pecans and walnuts, pulse a couple of times 
5. Add seeds, pulse a few times
6. Add the rest of the ingredients and pulse two or three times then use spatula to finish mixing ingredients
7. Spread mixture out on baking sheet and press mixture together and down
8. Bake 25-35 minutes *Start keeping a close eye on it at 25 minutes so it doesn't burn
9. Break into bite size pieces or bar size and let cool *It'll harden as it cools 

Serving size suggestion is about 1/4 cup. Enjoy with cream or nut milk. 

Store in airtight containing in cool dry place for up to 6 weeks

Kale and Mushroom Enchiladas (Low-Carb)

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 4

Ingredients:

• 12 Egg thins or low carb tortilla of choice
• Enchilada sauce (recipe below)
• Bag of frozen Kale
• 2 cups of mushrooms
• 1 Bell pepper
• 1/2 cup Onion or green onion
• 1-2 tbsp Olive or Avocado oil
• *optional hemp or flax seed for extra protein
• A dash of: Salt, pepper, paprika, chili powder, cumin, onion powder, and garlic powder
• 1.5 cups cheese of choice. I used monterey jack
• *Optional Hemp and Flax seeds for extra protein 

For the Enchilada Sauce:

• 8oz no sugar added tomato sauce
• 2 tbsp chili powder
• 1 tbsp minced garlic
• 1/4 cup olive oil
• 1/2 cup water
• 1/8 tsp Xanthan Gum
• A few shakes of salt, pepper, cumin, paprika, and onion powder. 

Instructions:

1. Sauté kale, onions, mushrooms, and bell pepper in the oil until soft 
2. Add all seasonings to taste (and hemp or flax if needed).

For the sauce:

1. In sauce pan heat oil, garlic, and chili powder until it becomes deeper in color
2. Add the remainder ingredients and simmer on low heat for 10 minutes. Remove from heat and enjoy.

To assemble:

1. Place a thin layer of enchilada sauce in baking pan.
2. Roll egg thins with cheese and kale mix 
3. Place in baking pan
4. Add more enchilada sauce to the top 
5. Sprinkle with more cheese
6. Bake at 375 for 10 minutes 
7. Broil for a few minutes until the cheese starts to brown

I served with a side of Cajun shrimp (from my Cajun Shrimp Taco Recipe), avocado, and sour cream.

Low-Carb Cinnamon Sugar Donuts

Prep Time:   15 Minutes

Cook Time:  30 Minutes Baking, 3 Minutes Frying 

Servings:     6-8 Donuts

Ingredients:

• 3/4 cup fine ground almond flour 
• 1/4 cup coconut flour
• 1/3-1/2 cup swerve
• 1 tsp baking powder
• 1 tsp Xanthan Gum
• 1 heaping tsp cinnamon
• Pinch of salt
• 2 eggs
• 1 tsp Apple cider vinegar 
• 1 tsp vanilla
• 1/4 cup melted butter
• 1/4 cup almond milk or two tbsp almond or heavy creamer and two tbsp water

For topping

• 3 tbsp butter
• 4 tbsp brown swerve
• 1/2 tbsp cinnamon 

Instructions:

1. Preheat oven to 350
2. Spray oil on 6-8 donut molds (I use silicone ones that are a bit small. It created 7 thick donuts, next time I'll do 8)
3. Mix dry donut ingredients in bowl
4. Mix wet ingredients in another bowl
5. Combine wet and dry ingredients together
6. Fill molds about 3/4 full of mixture 
7. Bake for 30 minute until quite brown (the inside needs to really cook). Take out and let rest for about five minutes

For the topping:

1. Mix brown swerve and cinnamon in shallow bowl
2. Melt additional butter in frying pan on medium high heat
3. Place donuts in frying pan 30-90 seconds on each side and immediately dip them in sugar mixture and place on cooling rack. 
4. Enjoy! 

*I recommend pan frying the donuts in butter even if you decide to top or glaze your donuts with other ingredients. 

Coffee Biscuit (Low-Carb)

Prep Time:   15 Minutes

Cook Time:  28 Minutes

Servings:     32 Cookies

Ingredients:

• 1 cup fine almond flour
• 1/2 cup coconut flour
• 1 tbsp psyllium husks
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 cup swerve, confectioners 
• 1/2 cup butter, room temperature (salted)
• 1/4 cup almond milk

Instructions:

1. Preheat oven to 325° 
2. Line two baking trays with parchment paper or silmat
3. Combine all dry ingredients in a large mixing bowl
4. Using a hand mixer on low speed, incorporate the room temperature butter into the dry ingredients
5. Continue mixing while slowly adding the almond milk
6. Let mixture rest in the fridge for five minutes
7. Roll out dough 1/6-1/8 an inch between two non-stick papers or mats
8. Cut into 2.5 inch rounds
9. Poke holes if desired using a fork or a tooth pick
10. If the dough is too soft to handle, stick in the freezer for a few minutes then transfer the cut out pieces to the baking pan
11. Bake for 12-15 minutes, flip over and bake for an additional 10-13 minutes (they will darken a lot in color. this is good, we want them to crisp up)
12. Let FULLY cool. These will be VERY soft when you first take them out. After fully cooling, these biscuits will have a nice crisp.
13. Serve with coffee, tea, milk, or favorite beverage at any time of day and enjoy!

These nutritional values are based off of this recipe creating 32 cookies. One serving being one cookie. Please remember that  ingredient brands vary a decent amount  and that you should always check the nutritional value using your ingredients.