Preheat oven to 350. In large skillet or saucepan, brown ground beef and Italian sausage with diced onion. Add tomato product, erythritol, and spices (reserve 2 tsp of parsley). Bring to heat and simmer for 30 minutes. Alternatively, transfer to slow-cooker and heat on low for extra flavor. Slice each tortilla into 4 thin pieces. In a separate bowl, mix 2 tsp of parsley into the ricotta mixture. In a 4-5 quart baking dish, layer 1-2 cups meat sauce, tortilla slices, half of ricotta mixture, and one third of mozzarella cheese slices. Repeat layers, adding in a 1/2 cup parmesan layer after the meat sauce. Finish with a remaining layer of mozzarella and parmesan cheese. Bake in preheated oven for 30 minutes, or until center is 160 degrees. Let cool slightly, and slice into 20 pieces and serve.
Preheat oven to 350 degrees. Line two baking sheets with parchment. In a mixing bowl, combine flax, almond flour, cocoa powder, erythritol, baking powder, and salt. Dissolve instant coffee granules in 2 tbsp hot water. Mix together coffee concentrate, melted coconut oil, and vanilla. Pour liquid into dry ingredients and mix well. Still mixing, add eggs one at a time. Once combined, stir in chocolate chips. Using a 1.5 inch cookie scoop, scoop dough onto prepare cookie sheet, at least 1 inch apart. Bake for 15-20 till fluffy and the tops are slightly cracked.
1 recipe Homemade Green Enchilada Sauce or 4 cups of canned Green Enchilada Sauce
1 cup sour cream
8 low carb tortillas
4.5 oz can chopped green chiles
Homemade Enchilada Sauce:
1 tbsp olive oil extra-virgin
1/4 minced white onion minced
3 tsp minced garlic
1 chopped green bell pepper
1 seeded jalapeños
3/4 lb husked tomatillos
1 cup cilantro leaves
2 cups chicken broth
1/2 tsp salt
1/8 tsp pepper
1 tsp cumin
1 1/2 tsp oregano
2 tbsp erythritol
If using canned enchilada sauce skip to Step 4. Sauté onions and garlic in olive oil. While onions are sautéing, blend tomatillos, green peppers, jalapeno peppers and cilantro in food processor until smooth. Add onions and garlic and process once more.
Heat tomatillo mixture, chicken broth, and spices in a large pot and simmer for 30 minutes.
Let mixture cool, and process once more to remove any remaining lumps. (If desired, simmer sauce in slow cooker for a few hours to strengthen the flavors.)
Grease a 9×13 baking dish with oil, and preheat oven to 350 degrees.
Combine chicken, 1 1/2 cups cheese, and green chiles in a small bowl. Spread a dollop of sour cream down the center of each tortilla (1-2 Tbsp). Scoop 1/2 cup of the chicken mixture onto each tortilla and roll. Be sure to place the enchilada seam side down in the baking dish.
Repeat Step 5 with remaining 7 tortillas and top with heated enchilada sauce. Sprinkle remaining cheese over the top.
Bake 20-25 minutes, and if desired, serve with Guacamole or sour cream.
1/2 cup pecans (Skip these to reduce carb count further)
2 oz softened cream cheese
1/8 cup softened butter
1/2 cup Swerve powdered sweetener
2 tbsp heavy whipping cream
1 tsp vanilla
Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in vanilla extract, caramel extract, and eggs. Once combined, stir in chocolate chips and pecans. If desired, reserve some to use as topping. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars. Beat together heavy softened cream cheese and butter until smooth. Add powdered sweetener and vanilla. Add heavy whipping cream and beat until smooth. Spread cream cheese frosting over cookies and top with pecans and melted and chocolate drizzle.
1/3 cup pecans (Skip these to reduce carb count further)
Preheat oven to 350°F. Grease a 9×13 pan or line with parchment. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn). Remove butter from heat and mix with pumpkin puree. Mix butter/pumpkin mixture into dry ingredients. Add vanilla extract and eggs. Once combined, stir in pecans. Press cookie dough into prepared pan and bake for 25-30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Turn off oven. Sprinkle white chocolate chips over the top of the cookies, and let sit in warm oven until slightly melted. Remove cookies from oven, and if desired, drag a butter knife through the melted chocolate to make a squiggle pattern. Let cool and slice into 18 bars.