Tuesday, August 3, 2021

Low Carb Cherry Stracciatella Ice Cream (Cherry Chip)

Low Carb Cherry Stracciatella Ice Cream
In Italian, the word stracciatella literally means, “rags or shards.” Stracciatella is made by drizzling a fine stream of chocolate into cold, churning ice cream. The chocolate thread instantly solidifies and, as it continues to be churned, breaks into flakes of melt-in-your-mouth, rich chocolate. This isn’t like any ordinary chocolate chip ice cream; it is luxurious! Normally, Stracciatella Gelato is vanilla-based. I wanted to take advantage of the gorgeous, ripe cherries available right now, so I made mine cherry-based instead. Because cherries are higher carb than berries, I take advantage of a high quality cherry extract to enhance the cherry flavor, so only a few chopped cherries are needed as a final mix-in. (I recommend Olive Nation brand, which can be purchased online.) This beautiful, delicately pink ice cream, laced with bits of cherry and sumptuous chocolate is quickly becoming a summer favorite at my house!

Remains scoopable, even when frozen
Low Carb Cherry Stracciatella Ice Cream (Cherry Chip)
Makes 8 servings

Cherry Ice Cream Base:
1 cup whole milk* (see note)
3 tablespoons erythritol-based sweetener (I used LaKanto Monkfruit sweetener)
6 tablespoons allulose
A pinch of salt
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon cherry extract (I recommend Olive Nation brand)
1 drop of red food coloring (optional)
10 sweet, dark cherries (fresh or thawed from frozen), pitted and chopped

Chocolate Stracciatella:
2 tablespoons refined coconut oil, melted
3 squares of Lily’s sugar free dark chocolate bar, chopped (about 1 tablespoon)
2 tablespoons unsweetened cocoa powder
1/8 teaspoon vanilla extract
6-8 drops stevia or monkfruit extract, or to taste

1. In a medium bowl, whisk together the whole milk, sweeteners and salt. Whisk until the sweeteners are dissolved. Add the heavy cream, extracts and food coloring, if using. Cover and refrigerate a minimum of 2 hours, or overnight. Whisk mixture together again just before churning. 

2. Pit and chop the cherries, or pulse in a food processor, to desired consistency. Place the chopped cherries and any accumulated juices into an airtight container and refrigerate until called for in the churning process.

3. When the ice cream base is almost ready to churn, make the Chocolate Stracciatella by melting the coconut oil in a glass or microwave-safe measuring cup. Add the chopped chocolate and stir until melted and smooth. Add the cocoa powder, vanilla extract and stevia or monkfruit extract. Stir until completely smooth. Taste and adjust sweetening as desired; set aside to cool a bit before proceeding. Just prior to churning the ice cream, whisk and, only if necessary, microwave for a few seconds. You want the chocolate in a liquid state, but not too warm, so it will solidify quickly and create a flaked effect when added to the cold ice cream at the end of the churning process.

4. Follow the directions for your ice cream maker. Pour the chilled ice cream base into your ice cream maker and churn until thickened and beginning to set. Add the chopped cherries and any accumulated juices and continue churning until quite cold, very thick and nearly set. Slowly drizzle the Chocolate Stracciatella, as the ice cream is churning, 1 teaspoon at a time, waiting for the previous teaspoon of chocolate to solidify and move on before adding the next teaspoon.

Drizzle in the Chocolate Stracciatella
5. Spoon the ice cream into an airtight container and place in the freezer for a minimum of 3-4 hours or more before serving.

*Note about milk: I recommend the brand Fairlife Whole Milk because it has less sugar, is lactose free and has half the carbs of regular milk. If using regular whole milk, add 1.5 g carb per serving.

Fairlife Milk
Nutritional Information per serving (1/2 cup): 257 calories, 4.6 g carbohydrate (0.8 g dietary fiber, 2 g sugar, 0.6 g sugar alcohols), 27.1 g total fat (16.4 g saturated fat, 0 g trans fat), 83 mg cholesterol, 49 mg sodium, 53.6 mg calcium, 21 mg potassium, 257 IU Vit A, 1 mg Vit C, 2.1 g protein. Net carbs per serving: 3.2 grams

Recipe and Photos by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission. 

Friday, July 30, 2021

Simple Keto Vanilla Ice Cream (Chipper Ice Milk)

Simple Keto Vanilla Ice Cream
Growing up in Oklahoma in the 1960’s and 70’s, I have a fond memory of a local dairy’s Chipper Ice Milk. Every time I stayed at my Grandmother’s house, she’d be sure to have a quart on hand because she knew it was a favorite treat that we didn’t get at home. I recently visited relatives in Oklahoma and a dear family friend introduced me to her keto vanilla ice cream, that tastes amazingly like the Chipper Ice Milk we all remembered and loved! Her homemade ice cream was so delicious, I asked for the recipe and her permission to post it. It’s just too delicious not to share! The best part is that it remains creamy and easy to scoop right out of the freezer, even after many days. The trick is the right ratio of sweeteners, both powdered erythritol (or LaKanto monkfruit-erythritol blend) and allulose are required. It is key that you use the right amount of allulose, no other sweetener will do, because it prevents the ice cream from turning into a block of ice! (Bocha Sweet might work, although I’ve never tried it.) No tempering of eggs, just whisk the ingredients together and churn! Keto never tasted so good!

Scoopable right from the freezer!
Simple Keto Vanilla Ice Cream (Chipper Ice Milk)
Makes 8 servings

1 cup whole milk* (I used Fairlife brand, see note below)
3 tablespoons powdered erythritol sweetener (I used Powdered LaKanto Monkfruit-Erythritol sweetener)
6 tablespoons allulose
A pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract

1. In a medium bowl, whisk together the milk, sweeteners and salt until the sweeteners are dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate a minimum of 2 hours, or overnight is even better. Whisk mixture again before churning.

2. Follow the manufacturer’s directions for your ice cream maker and churn the mixture until quite thickened, about 15-20 minutes. At this stage, your ice cream will have a soft, creamy texture and can be eaten right away as a soft-serve, although it is preferred that you remove the churned ice cream to an airtight container and freeze for a minimum of 3-4 hours.

Keto Chipper Ice Milk
*Note about milk: You might be saying, “Hey, wait a minute! Milk is not keto!” That’s true. Regular Whole Milk is about 12-13 grams of carbohydrate per cup, all of which is lactose (sugar). I suggest Fairlife Whole Milk, which has less sugar and is half the carbs of regular whole milk. Because Fairlife is 6 g carbs per cup, when divided into the number of servings, it imparts less than 1 gram of carb per serving. If using regular whole milk, add 1.5 carbs per serving.

For the whole milk you can substitute unsweetened nut milk of choice, although the ice cream will be firmer when frozen due to the higher water content. To obtain the creamiest result, I suggest full-fat canned coconut milk. If using coconut milk, it will impart a slight coconut flavor. Also, if using coconut milk, the nutritional information per serving changes to: 257 calories, 2 g carbs (0 g fiber, 0.2 g sugars, 0.5 g sugar alcohols), 29.7 g total fat (19.1 g saturated fat), 79 mg cholesterol, 38 mg sodium, 5.3 mg calcium, 64 mg potassium, 1 mg iron, 236 IU Vit A, 0.6 g protein. 

Fairlife Milk has less sugarNutritional Information per 1/2 cup (made with Fairlife milk): 220 calories, 1.9 g carbohydrate (0 g dietary fiber, 0.9 g sugars, 0.5 g sugar alcohols), 24.7 g total fat (14.7 g saturated fat, 0 g trans fat), 83 mg cholesterol, 48 mg sodium, 50.2 mg calcium, 2 mg potassium, 255 IU Vit A, 1.6 g protein. Net carbs per serving: 1.4 grams

Recipe by Debbie Davidson, copyright 2021
Photos by Debbie Davidson and Kathy Sheehan
All rights reserved. Please do not duplicate without the author’s permission. 

Saturday, July 3, 2021

Scrambled Egg Coconut Cream Pudding

Scrambled Egg Coconut Cream Pudding
A new flavor of Keto Scrambled Egg Pudding! Coconut Cream…and you won’t miss the crust. If you haven’t tried scrambled egg pudding yet, because the idea of scrambling eggs to make pudding sounds strange, don’t be skeptical. All the ingredients in this pudding, and the final thick and creamy dessert, is exactly the same as if you were to make homemade pudding in a saucepan on the stovetop. The only difference is the technique is so much easier! Don’t forget that this delightful pudding makes an excellent breakfast, too. I like to keep some in my refrigerator for a quick, grab-and-go meal on a busy morning.

Scrambled Egg Coconut Cream Pudding
Makes 6 generous servings

8 eggs, scrambled in 2 tablespoons of unsalted butter
1 cup heavy cream
1 cup unsweetened coconut milk
1/2 cup powdered erythritol sweetener 
1/2 teaspoon liquid coconut-flavored stevia (or 1/2 teaspoon stevia or monkfruit extract + 1/4 teaspoon coconut extract)
1/2 teaspoon coconut extract (or to taste)
1/2 teaspoon vanilla extract
A pinch of salt
1 1/2 teaspoons unflavored gelatin powder
1 1/2 teaspoons xanthan gum
1/2 cup unsweetened shredded coconut

Optional toppings: whipped cream and toasted coconut

1. In a large skillet, melt the unsalted butter and scrambled the eggs until no longer wet and glossy. Spoon into a blender.

2. Add the remaining ingredients, except the shredded coconut, and blend on high until completely smooth, scraping down the sides occasionally. Taste and adjust sweetness and coconut flavor, if needed.

3. Scrape down the sides and add the coconut. Pulse or blend on low just long enough to break up the coconut into smaller pieces and distribute evenly throughout the pudding. Pour into 6 serving dishes or ramekins and refrigerate for at least 3 hours, but overnight is even better. The longer the pudding is allowed to set, the thicker it will be. Can be stored in the refrigerator for up to 5 days.

Keto Scrambled Egg Coconut Cream Pudding (alternate view)
Nutritional Information per serving (no toppings): 310 calories, 3 g carbohydrate (0.9 g dietary fiber, 0.5 g sugars, 0.7 g sugar alcohols), 30.1 g total fat (17.5 g saturated fat, 0 g trans fat), 311 mg cholesterol, 163 mg sodium, 55.2 mg calcium, 95 mg potassium, 1 mg iron, 326 IU Vit A, 9.2 g protein. Net carbs per serving: 2.1 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.

Friday, June 25, 2021

Keto Chocolate-Covered Strawberry Cheesecake Popsicles

Keto Strawberry Cheesecake Popsicle
When the weather is hot, there’s nothing as refreshing as a cold and creamy popsicle! It just brings out the kid in me. This fruit-laced popsicle is excellent with fresh, ripe strawberries, but cherries would be just as delicious!

Keto Chocolate-Covered Strawberry Cheesecake Popsicles
Makes 4-6 popsicles, depending on the size of your molds (mine made 5)

1 teaspoon unflavored gelatin powder
1 tablespoon + 1 teaspoon cold water
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3/4 teaspoon strawberry extract
1 1/2 tablespoons powdered allulose, or to taste
1 1/2 tablespoons powdered erythritol sweetener 
1/4 teaspoon stevia powder
3/4 cup heavy cream

Add In:
1/2 cup finely chopped or puréed ripe, fresh strawberries (pulse in food processor to desired consistency), or 10 cherries*

“Magic Shell” Chocolate Coating:
1 cup sugar free chocolate chips (dark, milk or white)
2 tablespoons refined coconut oil

1. In a small bowl or ramekin, sprinkle the gelatin over the cold water and allow to sit for a few minutes to bloom. Microwave on high for 5-8 seconds until the gelatin is dissolved. Stir and set aside.

2. With an electric handheld or standing mixer, beat the cream cheese until fluffy and no lumps remain. Add the extracts and sweeteners and beat again to incorporate. Add the heavy cream and whip until medium peaks form. Add the gelatin mixture and beat briefly on low or medium speed until well distributed and combined.

3. With a rubber spatula or large spoon, fold in the puréed strawberries. Spoon into popsicle molds and freeze until very firm, overnight is best.

Close Up of Popsicle
4. To make the chocolate coating, place the sugar free chocolate chips and coconut oil into a tall, narrow microwaveable cup or mug (one that is wide enough that the popsicles will fit inside). Microwave at 50% power for 30 seconds, allow to sit for 1 minute and stir until chocolate is melted and completely smooth. If additional heating is needed, microwave at 50% power for 12 second intervals, stirring after each heating. Do not overheat or boil. Allow to cool a bit before dipping popsicles.

5. Remove the popsicles from their molds and dip into the chocolate mixture, allowing the excess to drip off. Place on a parchment-lined plate or small baking sheet. Return the popsicles to the freezer for at least 10 minutes or until chocolate has hardened. (I decorated mine with stripes of melted white chocolate tinted with red food coloring after the chocolate coating had hardened, but that is optional.)

Chocolate Covered Cherry Cheesecake Popsicles
*Note: You can make these popsicles with sweet dark cherries (fresh or thawed from frozen) instead of strawberries. Adjust the extracts to 1/4 teaspoon vanilla extract and 1 teaspoon cherry extract and omit the strawberry extract.

Nutritional Information per popsicle with chocolate coating: 158 calories, 5.9 g carbohydrate (2 g dietary fiber, 1.4 g sugars), 16.5 g total fat (9.7 g saturated fat, 0 g trans fat), 52 mg cholesterol, 25 mg sodium, 5.4 mg calcium, 37 mg potassium, 14 mg Vit C, 150 IU Vit A, 1.1 g protein. Net carbs per serving: 3.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission. 

Friday, June 11, 2021

Low Carb Frozen Custard on a Stick

Low Carb Frozen Custard on a Stick
There’s a frozen custard ice cream stand up the coast in Freeport, Maine that has the creamiest, most amazing vanilla frozen custard! It’s been many years since I allowed myself this indulgence because the sugar and carbs are just too high, but I remember this delectable dessert in my dreams. After making Scrambled Egg Pudding the other day, which tastes quite similar, I thought I’d try turning it into a frozen treat. It’s a fact that traditional frozen custard has eggs in the mixture, which gives the ice cream a distinct, egg custard flavor. With some minor modifications to the original Scrambled Egg Pudding recipe (view here), I came up with the perfect formula! This pudding pop has the same rich, deep vanilla flavor and is creamy in texture, without being icy. The trick is the combination of sweeteners: I recommend half powdered erythritol and half allulose (Bocha Sweet would also work). The allulose prevents the ice cream from freezing solid like an ice cube, so the pudding pop remains silky and creamy, and the xanthan gum and gelatin keep it firm enough without being too soft. The result is just right!!

Low Carb Frozen Custard on a Stick
Makes about 4 pudding pops, depending on size of mold

Frozen Custard Pop:
3 eggs, scrambled in 1 tablespoon of unsalted butter
1/2 cup heavy cream
1/4 cup unsweetened coconut or almond milk
2 tablespoons powdered erythritol sweetener 
2 tablespoons allulose sweetener (or Bocha Sweet)
1/4 teaspoon stevia powder (or add more erythritol or allulose to taste)
1/4 to 1/2 teaspoon liquid monkfruit extract or liquid stevia (to taste)
1 teaspoon vanilla extract 
1/8 teaspoon caramel extract (optional, but adds an additional depth of flavor)
A pinch of salt
3/4 teaspoon xanthan gum
3/4 teaspoon unflavored gelatin powder
1/8 teaspoon vanilla powder or seeds scraped from a vanilla bean (optional)

Optional Magic Shell Coating:
1 cup sugar free chocolate chips
2 tablespoons refined coconut oil

1. In a medium to large skillet, scrambled the eggs in 1 tablespoon of butter until firmed up and no longer wet.

2. Place the scrambled eggs into a blender with the remaining ingredients, except the vanilla powder, and blitz on high until smooth, scraping down the sides once or twice. Taste and adjust sweetening, if needed. Add the vanilla powder or vanilla seeds, if using, and blend on low until evenly distributed.

Frozen Custard mixture in mold
3. Fill each cavity in your ice pop mold nearly to the top (the mixture doesn’t expand much when frozen, so go ahead and pour it almost to the top). Insert the sticks and freeze for at least 5 hours or overnight. 

Dipped Frozen Custard Pops
4. Optional Magic Shell Coating: Place the sugar free chocolate chips and coconut oil in a microwaveable container. Heat at 50% power for 30 seconds and stir. If additional heating is needed, microwave at 50% power at 15 second intervals, stirring between each heating, until mixture is completely smooth. Allow to cool for a bit before dipping your frozen pudding pops. Place each dipped pop on a small tray lined with parchment or waxed paper and freeze for about 10 minutes to harden the shell. If desired, while the chocolate is still wet, sprinkle on crushed keto cookies or finely chopped nuts.

Low Carb Frozen Custard Pudding Pop
Nutritional Information per frozen custard pop (no chocolate coating): 161 calories, 1.8 g carbohydrate (0.4 g dietary fiber, 0.3 g sugars), 16.7 g total fat (8.4 g saturated fat, 0 g trans fat), 179 mg cholesterol, 78 mg sodium, 27.4 mg calcium, 55 mg potassium, 1 mg iron, 188 IU Vit A, 5.1 g protein. Net carbs per serving: 1.4 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission. 

Wednesday, June 2, 2021

Keto Scrambled Egg Pudding (using fewer eggs)

Scrambled Egg Milk Chocolate Pudding
Pudding for breakfast? YES! This is Scrambled Egg Pudding and makes a delicious, low carb breakfast or dessert. I make mine using fewer eggs, but it thickens up just as well as recipes using many more. By scrambling the eggs beforehand and using a blender, this method is so much easier than the traditional way of making pudding. No more standing at the stove carefully stirring (and stirring)… just put all of the ingredients in the blender and blitz until smooth!

Keto Scrambled Egg Milk Chocolate Pudding
Makes 6 generous servings

8 eggs, scrambled in 2 tablespoons unsalted butter
1 cup heavy cream
1 cup coconut milk (or other low carb nut milk of choice)
1/4 cup unsweetened cocoa powder
1/2 cup powdered erythritol sweetener
1/4 teaspoon stevia powder (or more erythritol to taste)
1/2 teaspoon liquid chocolate monkfruit or stevia extract (or 1/2 tsp monkfruit or stevia + an additional 1/4 tsp chocolate extract)
1/2 teaspoon chocolate extract
1/2 teaspoon vanilla extract
A pinch of salt
1-1/2 teaspoons unflavored gelatin powder
1-1/2 teaspoons xanthan gum

1. Place your scrambled eggs into a blender. Add the remaining ingredients and blend on high until smooth in texture. If needed, scrape down sides of blender until all of the ingredients are blended and completely smooth. Taste and adjust the sweetness as desired.

2. Divide the pudding evenly between six ramekins or dessert dishes. Refrigerate until set, at least 3 hours, but overnight is even better. The longer the pudding sets, the thicker it will be. Store uncovered in the refrigerator for up to 4 days.

Nutritional Information per serving (about 3/4 cup): 280 calories, 4.7 g carbohydrate (1.7 g dietary fiber, 0.6 g sugars, 1.3 g sugar alcohols), 26.9 g total fat (14 g saturated fat, 0 g trans fat), 311 mg cholesterol, 193 mg sodium, 118 mg calcium, 152 mg potassium, 2 mg iron, 311 IU Vit A, 9.7 g protein. Net carbs per serving: 3 grams

Scrambled Egg French Vanilla Pudding
Keto Scrambled Egg French Vanilla Pudding
Makes 6 servings

8 eggs, scrambled in 2 tablespoons unsalted butter
1 cup heavy cream
3/4 cup coconut milk (or other low carb nut milk of choice)
1/2 cup powdered erythritol sweetener
1/4 teaspoon stevia powder (or more erythritol to taste)
1/2 teaspoon liquid monkfruit or stevia extract
2 teaspoons vanilla extract
1/4 teaspoon caramel extract (optional)
A pinch of salt
1-1/2 teaspoons unflavored gelatin powder
1-1/2 teaspoons xanthan gum
1/4 teaspoon vanilla powder or the seeds scraped from one vanilla bean (optional)

1. Follow the directions as described in the Milk Chocolate Pudding recipe above, but stirring in the vanilla powder or seeds from a vanilla bean at the end, after blending until smooth. Pour into ramekins or dishes and refrigerate until set.

Nutritional Information per serving: 270 calories, 2.2 g carbohydrate (0.2 g dietary fiber, 0.4 g sugars, 1.3 g sugar alcohols), 26.4 g total fat (14 g saturated fat, 0 g trans fat), 311 mg cholesterol, 156 mg sodium, 47 mg calcium, 96 mg potassium, 1 mg iron, 311 IU Vit A, 8.8 g protein. Net carbs per serving: 2 grams

Photos and recipes by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.

Wednesday, May 26, 2021

Keto Baked Fudge (adapted from The Garden’s recipe, Tulsa OK)

Keto Baked Fudge
The Garden Tea Room in Tulsa, Oklahoma has long been closed (it was located in Utica Square until 1995). The Garden was quite the social hub. It was the site of daily afternoon tea, wedding showers, bridesmaid luncheons (including my own) and fashion shows. But no one who has ever been there will forget their famous Baked Fudge! The gooey, seriously fudgy custard-like cake that had a wafer-thin, crunchy layer on top was so rich and decadent that even after all these years I still dream about it! While rummaging through old papers, I happened upon their Baked Fudge recipe from a newspaper article I had tucked away and forgotten. The traditional recipe called for 2 cups of sugar and flour for a total of over 70 carbs and 700 calories a serving! (Definitely a no-no!) So I experimented in my kitchen to come up with this “ketofied” version that tastes almost exactly and has the same crunchy top/creamy bottom texture, just like the original! If you know what I’m talking about and miss this amazing dessert, or if you’re trying it for the first time, this revamped keto recipe will make your chocolate dreams come true!

Keto Baked Fudge
Adapted from The Garden Tea Room’s recipe
Makes 6 servings

4 large eggs
3/4 cup erythritol sweetener (Must be erythritol-based to achieve a crunchy top. Xylitol, stevia or allulose will not work. I used LaKanto Monkfruit sweetener.)
6-8 drops of monkfruit extract or stevia, or to taste
1 cup unsalted butter, melted and cooled (2 sticks)
A pinch of salt
4 tablespoons unsweetened cocoa powder
2 tablespoons coconut flour
2 teaspoons vanilla extract
3/4 cup pecans, broken into large pieces* (optional, see notes)

1. Preheat oven to 325 degrees Fahrenheit. In a small bowl, whisk together the cocoa powder, coconut flour and salt; set aside.

2. In a large bowl with an electric mixer, beat the eggs until light and fluffy. Add the sweeteners and beat to incorporate. Slowly pour the melted butter and vanilla extract into the bowl while the mixer is on low until combined. Add the cocoa powder and coconut flour mixture to the batter and mix briefly until the dry ingredients are incorporated.

3. Fold in the pecans and divide the batter equally between 6 ramekins. Place the ramekins into a larger baking dish and pour hot water into the pan (enough to come 1/2 inch to 1 inch up the sides of the ramekins. Carefully slide the baking pan into the preheated oven.

4. Bake for 40-50 minutes until the top is just slightly firm to the touch and the custard isn’t quite fully set. Do not overbake. The fudge will have the consistency of firm custard and the top will crisp up as it cools. Serve warm with a dollop of whipped cream, if desired. This is best served on the day it’s made, but it can be stored at room temperature for 1 day or refrigerate for longer. To reheat, microwave on high for about 8-10 seconds before serving, just until slightly warmed.

*Note: To reduce the calories, carbs and fat a bit, you can omit the pecans, but they are traditional to the original recipe.

Keto Baked Fudge (top view)
Nutritional Information per serving (with pecans): 435 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.6 g sugars, 2 g sugar alcohols), 44.5 g total fat (21.9 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 42 mg calcium, 168 mg potassium, 1 mg iron, 340 IU Vit A, 6.8 g protein. Net carbs per serving: 3.4 grams

Nutritional Information per serving (no pecans): 341 calories, 4.9 g carbohydrate (2 g dietary fiber, 1.1 g sugars, 2 g sugar alcohols), 34.7 g total fat (21.1 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 32.5 mg calcium, 112 mg potassium, 1 mg iron, 338 IU Vit A, 5.5 g protein. Net carbs per serving: 2.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.