Low Carb High Fat Zucchini Muffins


These took a little tweaking to get the texture just right, but they are without a doubt, my favorite low carb high fat baked good I have ever tasted. As I play around with low carb baking, I’m really liking the mix of gluten free flours that I discovered in a keto donut recipe a while back. Also, loving the sweetness that monk fruit sweetener provides. I’m using that in my coffee lately instead of Swerve as well. It really tastes very similar to sugar for me.

If you need the absolute best thumbs up for this recipe, take it from my 8 year old son Luke and his buddy FJ. These two are pretty notorious for not being the healthiest of eaters. Give them PBJs, cereal, chicken nuggets- or deal with the fall out. Both of these kids devoured a muffin, then both went back for seconds. You could have knocked me over with a feather.

Before starting the recipe, combine equal amounts of coconut flour, almond flour & ground flax meal to create the baking blend.

LCHF Zucchini Muffins

Makes 24 muffins

  • 1 cup butter, softened
  • 3/4 cup -1 cup monk fruit sweetener, depending on how sweet you like things
  • 4 eggs
  • 3 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 1 cup finely grated zucchini
  • 3 cups baking blend (see above)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbs cinnamon

Line muffin pans and preheat oven to 350. Beat softened butter & monk fruit in a stand mixer or with a hand mixer until well combined. Add eggs, vanilla & heavy whipping cream. Blend until combined. Add zucchini and blend until combined. Add dry ingredients and combine.

Divide into muffin pans, then bake for 20 minutes or until golden brown and toothpick inserted comes out clean.



LCHF Chocolate Cupcakes with Buttercream Icing


Cupcakes are happiness, right? I’m very happy with the way this recipe turned out! The texture is much nicer than other keto or LCHF baked goods I’ve played with. I attribute it to the baking mix, which I was inspired to try after using it in a recipe for a LCHF donut. You’ll need to prep the baking mix prior to starting the recipe.

LCHF Baking Mix

Combine equal parts of the following:

  • almond flour
  • coconut flour
  • milled flax seed

LCHF Chocolate Cupcakes

  • 4 Tbs butter, softened
  • 1/2 cup sour cream
  • 2 Tbs heavy cream
  • 4 Tbs Swerve
  • 4 Tbs cocoa powder
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup LCHF Baking Mix (formula above)
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp salt

Preheat oven to 350 & line a muffin pan for 12 cupcakes. Cream butter, sour cream, heavy cream, swerve & cocoa powder until well combined using a stand mixer, or hand mixer. Add eggs & vanilla. Mix well. Add remaining ingredients & mix well.

Divide batter among 12 cupcake liners. Batter is very thick.

Bake at 350 for 25 minutes, then allow to cool. Meanwhile make icing.

LCHF Buttercream Icing

  • 2 sticks butter, room temperature (I used salted, because I love the salt/sweet combo, but use unsalted if you prefer)
  • 4 oz cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups Swerve confectioners

Cream butter & cream cheese until well combined using a stand mixer or a hand mixer. Add vanilla. Mix well. Add Swerve and mix well. Place in piping bag and pipe onto cooled cupcakes. Alternatively, just spread on with a knife.

I had leftover icing, so I piped it into a mini muffin pan &froze it as fat bombs!


Slow Cooker LCHF Mexican Chicken Soup


Since I managed to pick up a little upper respiratory infection, I felt like I needed something that had my homemade chicken stock and a little spice to it this past weekend. The result of my tinkering in the kitchen was this soup! If you don’t like spice, you can remove the seeds your jalapenos & cut down on the chipotle. If you like more spice, add extra jalapeno! If tomatoes have too many carbs for your goals, just omit them. If limes have too many carbs for your goals, just use the zest. This is a very forgiving recipe, and I believe any recipe can be tweaked to work for you! Get creative in your kitchens!

Slow Cooker Low Carb High Fat Mexican Chicken Soup


  • 6 cups of chicken stock (I prefer homemade, but you can use boxed if you don’t have any)
  • 4 ribs of celery, chopped
  • 1 onion, diced
  • 5 cloves of garlic, minced (I like very flavorful food. if this is too much garlic for you, cut it down)
  • 1 jalapeno, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 can fire roasted diced tomatoes
  • 2 Tbs chipotles in Adobo
  • zest & juice of a lime
  • 3 cups chopped cooked chicken (I roasted a whole chicken and used 3 cups of the meat from that)
  • Seasoning to taste- I used salt, pepper, garlic powder & cumin
  • Avocado, optional for topping
  • Whisps, optional for topping

Combine all ingredients in slow cooker and cook on high for 4 hours. Top with fresh chopped cilantro, avocado + Whisps, if desired.



Slow Cooker LCHF Broccoli Cheddar Soup


So…. getting an attractive photo of Broccoli Cheddar Soup proves to be a bit of a challenge- but I promise you- one taste of this soup will prove that looks aren’t everything!!


  • 4 cups chicken stock (I prefer homemade, but you can use canned or boxed)
  • 5-6 broccoli crowns, cleaned and chopped
  • 1 medium onion, diced
  • 4 cloves garlic peeled and smashed
  • salt, pepper, garlic powder to taste
  • 8 oz cream cheese, softened
  • 16 oz shredded sharp cheddar cheese
  • 3/4 cup heavy whipping cream

Combine chicken stock, broccoli, onion, garlic, salt, pepper & garlic power in your slow cooker. Cook on high for 3 hours. (I let the cream cheese sit on top of the slow cooker during this process, so it’s super soft when I am ready to add it in.) After 3 hours, when the broccoli is tender, add the cream cheese and stir to combine. Add the shredded cheddar cheese and the heavy whipping cream, and process with an immersion blender to create a smooth soup. (If you prefer more texture to your soup, remove some of the broccoli, puree with the immersion blender, then add the reserved broccoli back in.)


Low Carb High Fat Thai Stir-Fry

Thai Stir Fry

You know those fascinating recipe videos on Facebook? I don’t know about you, but I can’t scroll by one of them without watching- and I saw one last week that really stopped me in my tracks, because it said low carb! WAHOO, right???? One of the recipes was for “low carb” Pad Thai. When they added honey, it kind of killed the low carb vibe for me. But I wanted low carb Pad Thai! That’s the place this recipe came from!

Now, listen, you may be a hardcore keto dieter, which means peanut butter and peanuts may not work for you. If so, that’s OK!! Omit both ingredients and it will still be delicious, or substitute almonds and almond butter if you want the crunch and texture. You can also cut down on the lime juice if you’re a macro calculator, and the amount of citrus worries you. Use your judgment on the water chestnuts and baby corns too- omit and add more broccoli and peppers if you know those things will throw you off. It will still be good!

Low Carb High Fat Thai Stir-Fry


  • 6 boneless chicken thighs

For the spaghetti squash

  • 1 spaghetti squash
  • 1 Tbs olive oil
  • Salt & pepper to taste

For the marinade

  • 2 Tbs liquid aminos * (soy sauce has gluten in it, which makes it not perfectly low carb. Liquid aminos taste like soy sauce, with no gluten!)
  • 2 Tbs fresh lime juice
  • 1 tsp sesame oil
  • 3 cloves garlic, crushed
  • 1 Tbs fresh ginger, crushed
  • 1/2 tsp- 1 tsp sriracha, depending on your love of spice

For the sauce

  • 2 Tbs liquid aminos * (soy sauce has gluten in it, which makes it not perfectly low carb. Liquid aminos taste like soy sauce, with no gluten!)
  • 2 Tbs fresh lime juice
  • 1 tsp sesame oil
  • 3 cloves garlic, crushed
  • 1 Tbs fresh ginger, crushed
  • 1/2 tsp- 1 tsp sriracha, depending on your love of spice
  • 1/4 cup natural peanut butter
  • 1/4 cup fresh chopped cilantro

For the stir fry

  • 1 tsp sesame oil
  • 1 Tbs olive oil
  • 3 cloves fresh garlic, crushed
  • 1 Tbs fresh ginger, crushed
  • 2-3 good sized broccoli crowns, chopped
  • 1/2 green pepper, julienned (add more if you like cooked green pepper)
  • 4-5 chopped green onions
  • 1 can baby corn, drained
  • 1 can water chestnuts, drained

Heat over to 400. Cut the spaghetti squash in half, scrape out seeds, then drizzle with olive oil. Season with salt & pepper to taste. Bake at 400 for 40 minutes. When it’s done, cool, and scrape squash out into a large bowl.

While the squash is baking, prepare the marinade and sauce by combining all ingredients and mixing well. The marinade and sauce are almost identical, except the sauce has the addition of peanut butter and cilantro. I like to set 2 bowls side by side and make them at the same time, then just add the peanut butter and cilantro to the sauce.

Add the chicken thighs to the marinade and toss to coat. Set the sauce to the side. Heat your grill, and grill the marinated chicken until done. You can do the chicken on the stovetop, but I greatly prefer the flavor of grilled meat.

Meanwhile, stir-fry the veggies. Add the oils to a hot pan, then add the garlic, ginger, broccoli, green pepper, green onions, water chestnuts & baby corns. Stir-fry quickly, until just tender, then add sauce and toss to coat.

Cut grilled chicken into bite sized chunks and add to stir-fry mixture. Mix well to combine.

Serve atop a bed of spaghetti squash and ENJOY!

A quick note about one of my favorite kitchen tools, which is used a lot in this recipe!! I don’t sell Pampered chef, and I never have, but I love their products! I have a kitchen full of them. I do sell another kind of product, which you can see HERE if you’d like to. I am a passionate supporter of women – and men too- getting their side hustle on. I bet you know someone who sells Pampered Chef, and I encourage you to call them today and tell them you need a Pampered Chef Garlic Press.

I love mine so much, I actually have one brand new in a box on back-up. If something ever happens to this thing, I will be useless in my kitchen. It effortlessly crushes garlic- and if you make many of my recipes, you know I use a lot of garlic! Flavorless food is my nemesis. I also use it to crush ginger. You don’t have to peel the garlic or ginger! Just put it in and press it through!

It’ll change your life.

* This blog will occasionally utilize affiliate links, for which I receive credit. It doesn’t cause anyone to pay more for the item in question, but it helps me be able to create content for this site. You are in no way obligated to use my links, and I will only link to the exact products I use myself, to help you achieve the same results I achieve with my recipes.





Dark Chocolate Chunk Ice Cream with Coconut



This is a variation of the ice cream recipe I posted previously. You can choose to make it with a chocolate base or a vanilla base. It’s equally delicious either way!

  • 1/4 cup hot water
  • 1 Tbs. gelatine powder
  • 3 cups heavy whipping cream, divided
  • 3/4 cup Swerve Confectioners
  • 1/4 cup unsweetened cocoa powder, if making chocolate
  • 1 vanilla bean
  • pinch of salt
  • 3 egg yolks
  • 1 tsp pure vanilla extract
  • 2 Tbs coconut extract
  • 1/4 cup MCT oil (I use Louanna Fractionated Coconut Oil)
  • Lindt 90% Supreme Dark Chocolate Bar (4 squares, chopped coarsely)
  • 1/2 cup unsweetened flaked coconut

Sprinkle the gelatine into the hot water and mix well. Set aside to allow it to soften, stirring occasionally.

Meanwhile, add 2.5 cups of heavy whipping cream to a medium saucepan (one with a pouring spout is ideal!). Add the Swerve. If you are making chocolate ice cream, add the cocoa powder as well. Whisk well to combine. Scrape the seeds from the vanilla bean and add to the heavy cream mixture, then place the vanilla bean itself into the mixture as well. (note- the vanilla goes in both the chocolate and vanilla recipes). Begin heating over medium heat.

While the heavy cream mixture begins to heat, add 1/2 cup of heavy cream to a large measuring cup with the 3 egg yolks, and mix well to combine.

Allow the heavy cream mixture to just come to a boil, then reduce the heat to low. Remove the vanilla beans and discard. Very slowly, whisking the whole time, add about a cup of the hot cream mixture to the cream & egg mixture. This step prevents your eggs from scrambling when you add them to the hot mixture- no one wants scrambled eggs in their ice cream! Once they are well combined, add all of the cream mixture back to the sauce pan.

Add the gelatine mixture to the cream mixture, after one final brisk stir to be sure there are no clumps in it. Mix well to combine, and allow the mixture to continue to heat over low heat until it thickens a bit, whisking gently the whole time.

Remove from the heat and add the extracts and the MCT oil. Whisk well to combine.

Place a piece of saran wrap directly on top of the cream mixture so that a skin does not form while it cools. Set aside and allow to cool to room temperature. It takes several hours. Once it reaches room temperature, add the coarsely shopped chocolate and coconut. Mix well, then process in your ice cream maker according to the manufacturer instructions.

Enjoy some at soft serve texture, and portion the rest into popsicle molds and freeze to enjoy later!



Pizza Party!!


Life without pizza isn’t worth living, am I right? Listen… if you are as much of a connoisseur of  pizza as I consider myself to be, don’t get your hopes up too high! This pizza is not the equivalent of one you’d get in New Haven, CT- the birthplace of both me and American pizza. But if you’re committed to a #SkinnyBitch lifestyle, this will help you survive without a real slice.

I did not create the recipe for the crust. You’ll find many variation of fathead dough online. I, as always, have played around with it until I have perfected the technique for myself. That is the method I will share with you!

Use the recipe below to make your crust- then top according to what YOU love. I find that things made with fathead dough get salty really fast, due to all the cheese. For this reason, I use plain Cento crushed tomatoes with a few cloves of garlic crushed into it as my sauce. If I use a prepared sauce, it just gets overwhelmingly salty. One large can of Cento crushed tomatoes will make about 4-6 pizzas, depending on how saucy you like your pizza. I crush the garlic into the can, mix around and then portion into 6 freezer bags. Then I take one out every time I’m going to make pizza.

As for toppings, I’m partial to a Greek theme-  mozzarella cheese, sun dried tomatoes, kalamata olives, artichoke hearts, bell peppers, broccoli, feta cheese (pictured above). Mark likes to make Mexican pizza with taco meat, quesadilla cheese, jalapenos, + olives. You can’t go wrong! Make whatever style YOU love!


Low Carb High Fat Pizza Crust

  • 1.5 cups shredded mozzarella cheese
  • 2 Tbs cream cheese
  • 1 egg
  • 3/4 cup almond flour
  • black pepper, garlic powder, Italian seasoning to taste

Preheat oven to 425.

Place the mozzarella and cream cheese in a microwave safe bowl and microwave on high for 60 seconds. Remove and mix to combine. Add the egg and mix well. Add the almond flour and mix to combine well.

Line a cookie sheet or pizza stone with parchment paper and spray with cooking spray. Wet your hands and press your dough into the desired shape onto the parchment paper. (You can get creative here! Make one circular pizza, or divide the dough into several rounds or squares if you want to make “sandwiches” or “tacos”.

Use a fork and poke hold all over the crust. If you’re making pizza, season with black pepper, garlic powder & Italian seasoning. No salt!! It’s salty enough!

Bake for 5 minutes, then poke holes again if air bubbles are forming. Bake for another 3 minutes or so until it is lightly browned on top. Remove from oven, and using the parchment paper, quickly flip the crust over. Remove the parchment paper and place back in the oven for 4 minutes or so to prevent having a soggy bottom on your crust. (Nobody likes a soggy bottom, am I right?)  You don’t have to worry about it sticking to the cooking tray once the top has been baked.

Remove crust from oven. You can proceed to add your sauce, cheese & toppings immediately, then bake for another 10-15 minutes, or until the cheese is melted and toppings are cooked to your liking. Alternatively, you can save the crust on the counter or in the fridge to use later.