Low Carb Zucchini Appetizer

Ready for a fantastic zucchini Recipe? It’s super easy, requires just 4 ingredients and you’ve got an awesome appetizer or easy zucchini side dish with any meal!

It’s an incredibly tasty crowd pleasing recipe that everyone will love, EVEN the kids. If you’re a grilling lover this is your jam, but if you prefer to bake it or air fry, it’s equally as easy and just as delicious!

I’m all about zucchini, all the time, not just when in season and there’s a huge abundance of zucchini growing in the garden. These recipes require little effort and time and some are no baking at all. I’ve got my very popular Salt & Vinegar Zucchini Chips you must try, and Caprese Zucchini Noodle salad,

I made this recipe as a trial run for my family and parents one evening during the week. My parents were having kitchen renovations done and are without a means to cook except with the brand new convention toaster oven I bought her for Mother’s Day.

I invited them over, made some Crock Pot Chicken Marsala and served this as a delicious side dish with salad.

They raved about it. Of course the teen boy of mine picked out the cheese and bacon and skipped the roasted zucchini, but my younger two and hubby were loving it. My teen has eaten HIDDEN ZUCCHINI in this recipe and had no idea!

Carbs in Hasselback Potatoes

​According to the app Cronometer, one serving of about 150 grams of hasselback potatoes from Trader Joe’s with butter has 30 grams of carbs!

Much too high on a keto diet and will spike blood sugar and cause cravings.

Hasselback Zucchini

This idea came from a magazine I was reading at my moms and it showed a hasselback potatoes. The potato version looked amazing so I knew I wanted to create a low carb version.

Being low carb or on a keto lifestyle obviously potatoes aren’t an option, but zucchini is!

Now granted the bacon is a bit indulgent, but in order to get my picky family to even eat zucchini I must go to extreme measures and cheese and bacon are always my weapons of choice.

I prefer gooey cheese and used white cheddar from Cabot, but any favorite type of cheese of choice will work. Other good melty type cheeses would be Gouda or smoked Mozzarella.

Doesn’t get much better than this when you can fire up your grill and eat in the beauty outdoors.

This recipe was first published in May of 2015 and I decided it needed a video and brought back from the archives!

I’ve also made a fabulous main dish, Hasselback chicken breasts the whole family will love, instead of zucchini!

HOW TO MAKE LOW CARB KETO HASSELBACK ZUCCHINI

Exact measurements, and nutritional information are located at the bottom of this blog post in the printable recipe card.

You do not need to use parchment paper between the foil as I did in the video. In fact it takes twice as long to grill or bake them as opposed to using just aluminum foil to wrap. With parchment, it will take 30-40minutes until tender.

The reason for the parchment is some people don’t want aluminum seeping into their food.

I’ve made this recipe both in the oven and on the grill and both are equally delicious.

SIMPLE INGREDIENT LIST

small zucchini 

olive oil

Gouda, Cheddar cheese or Mozzarella cheese

uncured, nitrate free bacon (I used Applegate)

Optional: Parmesan cheese chopped chives

Instructions for Grilling or Oven

Preheat oven to 400 degrees F or heat your outdoor grill.

With a sharp knife, place zucchini onto a cutting board and slice off the ends of each zucchini and discard.

Make thick slices in zucchini crosswise but don’t cut through bottom of zucchini.

If Baking in oven, place zucchini on a foil lined baking sheet pan.

Brush zucchini with oil and bake 20 -25 minutes until tender.

If Grilling: Wrap 2 pieces in foil and close tightly. Grill on medium high heat until tender but not too soft, about 15-20 minutes.

Remove from oven or grill to cool slightly.

Cook the bacon until crisp and drain on paper towels. Once cool enough to handle, break into pieces.

Insert a slice of cheese and piece of bacon into zucchini.

Broil 3-5 minutes or grill covered ,with the foil packet opened, for just a minute until cheese is melted.

Top with chives and Parmesan cheese if desired.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Instructions for Air Fryer Recipe

Preheat your air fryer to 400 degrees F.

Follow the directions for slicing zucchini and place in the air fryer basket.

Air fry for 10-15 minutes until fork tender.

Insert cheese and cooked bacon into zucchini slices and air fry to melt cheese for another 2-3 minutes.

More Zucchini Recipes

Taco Zucchini Boats

Zucchini Lasagna

Zucchini Fries

Zucchini Chips

Zucchini Salad-I used this vegetable peeler to make zucchini noodles

Keto Low Carb Hasselback Zucchini

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Low Carb Cheesy Bacon Hasselback Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 stuffed zucchini

Calories 142kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 4 small zucchini weight is about 1 1/2 pounds, cut in half
• 3 Tbsp olive oil
• 5 ounces Gouda Cheddar or Mozzarella (sliced0
• 6 ounces bacon uncured, nitrate free, I used Applegate
• Optional: 1 tbsp Parmesan cheese chopped chives

Instructions

• Preheat oven to 400 degrees F or heat your outdoor grill.
• Slice off ends of zucchini and discard. Cut each of the 4 zucchini in half so you have 8 servings.
• Make slices in zucchini crosswise, but don't cut through bottom of zucchini.

Oven

• If baking in oven, place zucchini on a parchment lined baking dish pan.
• Brush zucchini with oil and bake 20 -25 minutes in your preheated 400 degree F oven tender.

Grilling

• If grilling: Wrap 2 pieces in foil and close tightly. Grill on medium heat until tender but not too soft, about 15-20minutes.
• Remove from oven or grill to cool slightly.
• Cook the bacon until crisp and drain on paper towels. Once cool enough to handle, break into pieces.
• Insert a slice of cheese and piece of bacon into zucchini.
• Broil 3-5 minutes or grill covered ,with the foil packet opened, for just a minute until cheese is melted.

Air Fry

• Preheat your air fryer to 400 degrees F.

  Follow the directions for slicing zucchini and place in the air fryer basket.

  Air fry for 10-15 minutes until fork tender.

  Insert cheese and cooked bacon into zucchini slices and air fry to melt cheese for another 2-3 minutes.
• Top with chives and Parmesan cheese and black pepper if desired.
• Enjoy immediately.

Video

Notes

 1 g net carbs for 1 stuffed hasselback zucchini

Nutrition

Serving: 1stuffed zucchini | Calories: 142kcal | Carbohydrates: 2g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 322mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 0.3mg

The post Easy Low Carb Keto Cheesy Bacon Hasselback Zucchini appeared first on Sugar-Free Mom.

What is a Keto Skillet Chocolate Chip Cookie?

It’s A GIANT COOKIE made in a skillet! A cookie lovers dream, especially when sweet tooth cravings happen! No need to scoop a bunch of little chocolate chip keto cookies when you just make the entire cookie dough recipe and dump into an oven-proof skillet. Easy peasy!

You don’t even need to slice this delicious dessert! Everyone can just grab a spoon and dig in to the delicious warm cookie! Even better is when said low carb skillet cookie is gluten free, nut free, sugar free, and keto; that my friends is a sugar free lovers dream!

This is a perfect low-carb dessert for those with tree nut allergies like my youngest son. You can bring this giant chocolate chip cookie recipe to a party without worry of cross contamination. 

Did you ever have this great intention to make something so decadent and delicious, but then it falls through and you’re left starting over?

Sometimes that happens with keto dessert recipes, but sometimes, it turns out better than that first intention. Such is the case with this recipe I’m sharing today.

As a busy mom, I’m always looking for simple dessert recipes, ones that take little effort in the kitchen but everyone loves and thinks you spent hours.

My orginial plan with this recipe was for the slow cooker. And in fact you could probably still make this in the slow cooker, but it doesn’t come out looking like this pie, more like bars instead.

The cast iron pan really creates that outer cookie crispness around the whole thing and the best part is that perfect gooey center. 

After making this recipe twice in the slow cooker and doing some tweaks with the amounts of flour, I opted to try it a third time in a cast-iron skillet and I am so happy I did. Masterpiece right here!

The whole family was won over with the best keto chocolate chip skillet cookie they have ever had!

How to Make a Skillet Keto Chocolate Chip Cookie Recipe

Preheat the oven to 350 degrees F. 

Add your wet ingredients; unsalted butter, cream cheese, sour cream to a stand mixer or large bowl and blend until smooth. 

Add the sweetener, vanilla extract, stevia and cream to the mixer and blend until combined. 

Taste and adjust sweetener if needed.

Add the remaining dry ingredients to the mixer, except the chocolate chips. Blend until incorporated then stir in the chocolate chips by hand. 

Grease a 9 inch cast iron skillet and spread the batter into the skillet. 

Bake in a preheated oven for 35- 40 minutes or until a toothpick in center comes out clean and it’s got a nice golden brown color.

Remove from oven and allow to cool for 20-30minutes before serving. 

Perfect Keto Chocolate Chip Cookies Recipe

Perfect outer edges like a cookie would typically have and the center is all soft and is truly a gooey chocolate chip cookie. I mean this is truly perfection! 

My entire family and even the picky hubby loved this so much! 

Even after a few days on the counter the hubby tried a piece and didn’t even warm it up, (what a shame in my opinion!), but still loved every bite. I think it’s a perfect keto dessert in my opinion!

No lie, this pie stays moist, but it really is awesome reheating a piece in the microwave for 30 seconds and topping with Sugar-Free Whipped Cream and some melted Sugar-Free Chocolate sauce!

Enjoy this sweet treat at room temperature or warm with some Sugar-Free Low Carb Vanilla Ice Cream!

Can I Change the Sweetener?

Yes if you don’t have the sweetener I used, you can sub another low-carb brown sugar sweetener.  Monk fruit is another great option. 

I do not recommend coconut sugar as that is still a sugar and will spike ones blood sugar. 

If you’d like to replace the teaspoon vanilla liquid stevia with another sweetener, please use my  Sweetener Ultimate Guide & Conversion chart to help you determine how much to use.

Can I Swap Sesame flour with Almond Flour or Coconut Flour?

One of the most common questions I get on a daily basis is about swapping different keto flours. 

Yes, you can easily swap the sesame flour with fine almond flour in this recipe. You can not evenly swap sesame flour with coconut flour as you would need to use much less and increase all liquids, including eggs. 

I’ve made this twice using sesame seeds instead of the sesame flour and I must say the flour is better. The seeds while you can grind them in a blender, don’t provide a smooth texture as using the flour. 

Nutritional information below does not include any toppings like the sugar free chocolate syrup or low carb ice cream. The nutritional data will also change if you are swapping the almond flour with almond flour. 

More Keto Desserts

No Bake Strawberry Cheesecake Jars

Chocolate Cheesecake Fluff

Raspberry Fool

Blackberry Gelato

Low Carb Chocolate Chip Skillet Cookie

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Low Carb Chocolate Chip Skillet Cookie

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 258kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3/4 cup unsalted butter softened or coconut oil
• 4 oz cream cheese softened
• 4 oz sour cream
• 1 cup Monk Fruit Allulose Brown sweetener
• 1 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia
• 1/4 cup heavy cream
• 2 eggs
• 2 cups sesame flour (or 200 grams) or if no tree nut allergies use almond flour
• 1 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup sugar free chocolate chips or dark chocolate chunks

Instructions

• Preheat the oven to 350 degrees F. 
• Add your butter, cream cheese, sour cream to a stand mixer and blend until smooth. 
• Add the sweetener, vanilla extract, stevia and cream to the mixer and blend until combined. Taste and adjust sweetener if needed.
• Add the remaining ingredients to the mixer, except the chocolate chips. Blend until incorporated then stir in the chocolate chips by hand. 
• Grease a 9 inch cast iron skillet and spread the batter into the skillet in an even layer. 
• Bake for 35- 40 minutes or until a toothpick in center comes out clean.
• Remove from oven and allow to cool for 20 minutes before serving. 

Video

Notes

• This recipe was originally posted in November 2017 and updated with video in 2018. 
• UPDATE NOVEMBER 2018: I recalculated the nutrition because I found that Sukrin has a fantastic sesame flour which contains 15 grams of fiber and only 6 carbs per 100 grams, making that one the best choice for using sesame flour over other brands.
• 4 net carbs per serving size
• 12 servings total

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 7g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 364mg | Potassium: 81mg | Fiber: 3g | Vitamin A: 580IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.2mg

The post Low Carb Keto Nut Free Chocolate Chip Skillet Cookie appeared first on Sugar-Free Mom.

Best Sugar Free Coffee Cheesecake Recipe

Hands down, this is the best, most delicious cheesecake you will have that’s sugar free!

Combining creamy coffee flavour and creamy cheesecake filling, makes for a winning combo in my book! Two of my favorite ingredients create the ultimate best cheesecake dessert.

Coffee lovers everywhere are rejoicing! Don’t forget the best fact of all, it’s a NO BAKE recipe !!! Even if you may not be a coffee lover, you will absolutely love the flavors in this easy coffee cheesecake recipe!

How to Make Sugar Free Coffee Cheesecake

Ingredients

For the No Bake Pie Crust you need:

Unsweetened shredded coconut , unsweetened cocoa powder, sunflower seeds, (unsalted raw), Swerve sweetener, sea salt, room temperature butter

Cheesecake Filling Ingredients

hot  brewed coffee, gelatin, softened cream cheese, coffee extract, vanilla liquid stevia, salt, heavy cream

Optional Topping

Sugar free chocolate chips and coconut oil

Directions

Place coconut and sunflower seeds into food processor and blend until ground well.

Add the rest of the crust ingredients into food processor and process until smooth.

Press crust mixture with hands onto the bottom of an 8 inch springform pan. Set aside.

Pour hot brewed coffee into a bowl or cup.

Pour in gelatin and stir until dissolved. Set aside to come to room temperature.

Add softened cream cheese into a stand mixer and blend on high until smooth.

Add the cooled coffee and gelatin, extract, stevia and salt.

Blend on high until incorporated. Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.

Pour onto crust in pan. Do not bake cheesecake! Refrigerate for 3 hours or overnight.

When ready to serve, melt chocolate chips and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth and pour over cheesecake.

Is Regular Cheesecake Keto?

No, most regular cheesecakes are not low in carbs enough and include added sugar, to be considered keto friendly.

What restaurants serve low carb cheesecake?

I only know of one low carb cheesecake made at the Cheesecake Factory. Though their cheesecake is low carb, it is made with artificial sugar substitutes and our cheesecake recipes are always made with natural, low carb sweetener that won’t spike blood sugar.

Can I make this Cheesecake Dairy Free?

Yes you can make this cheesecake dairy free by swapping the butter with vegan butter and the cream cheese with a dairy free alternative. swap the heavy cream with canned coconut cream.

Can I make this coffee cheesecake without coffee?

You could make this cheesecake without the coffee but you would also need to replace the liquid amount of coffee with something else. It might just be easier for you to use one of my many other

Can I Change Low Carb Sweeteners?

Yes you can use any sugar free sweetener you prefer. To swap the granulated Swerve sweetener, I’d suggest Monk Fruit granulated for the pie crust.

To swap the vanilla liquid stevia in the filling, I do not recommend granulated sweetener. Please use a liquid low carb sweetener or a confectioners sweetener that is low carb. Here is my fool proof Sweetener Guide & Conversion Chart.

How to Store No Bake Sugar Free Cheesecake

Keep leftovers in an airtight container in the refrigerator for up to a week.

Nutritional Information below does not include optional chocolate topping.

More Low Carb Desserts

Raspberry Cheesecake Bites

2 Minute Low Carb Cheesecake

Sugar Free Key Lime Pie Cheesecake Jars

Frozen Strawberry Cheesecake Pie

No Bake Strawberry Cheesecake Jars

No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)

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No Bake Sugar Free Coffee Cheesecake

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 310kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

Crust

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sunflower seeds unsalted raw
• 1/4 cup Monk Fruit Allulose sweetener granulated
• 1/4 tsp salt
• 4 tbsp butter room temperature

Filling

• 3/4 cup coffee hot
• 2.5 teaspoons gelatin
• 16 ounces cream cheese room temperature
• 2 tsp coffee extract
• 2 tsp vanilla liquid stevia
• 1/4 tsp salt
• 1 cup heavy whipping cream

Topping

• 2 ounces sugar free chocolate chips
• 1 tbsp coconut oil

US Customary – Metric

Instructions

• Place coconut and sunflower seeds into food processor and blend until ground well.
• Add the rest of the crust ingredients into food processor and process until smooth.
• Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
• Pour hot brewed coffee into a bowl or cup.
• Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
• Add cream cheese into a stand mixer and blend on high until smooth.
• Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
• Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
• Pour onto crust in pan.
• Refrigerate for 3 hours or overnight.
• When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.

Video

Notes

This recipe was first published in July 2015 and updated with video in August 2018.

Net Carbs: 4g

Nutrition

Serving: 1slice | Calories: 310kcal | Carbohydrates: 6g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 250mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

The post No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free) appeared first on Sugar-Free Mom.

I’m very excited to be sharing all about an amazing new company called Thrive Market! It’s basically a fabulous way to get Whole Natural Healthy Foods and products, but at Costco kinds of prices! Their mission is to make healthy living affordable to everyone!

The beauty of this company and why I am supporting them is because of their mission to help lower income families. Every time a person signs up as a member, they give a free membership to a veteran, school teacher, student or family in need. For less than $5 a month ($59.95 annually), members can shop 2,500 of the highest quality food, supplements, home, personal care, and beauty products from more than 400 of the best brands on the market, all delivered straight to their doors at 25-50% below retail prices.

Today they are offering everyone a FREE 15 ounce jar of Coconut Oil and a Free 1 month membership to try out this market so you can see for yourself how much less expensive many of the products you typically buy online are. Thrive Market also offers free shipping on orders over $49 to anywhere in the continental US.

Thrive only offers non-perishables, so they won’t be a replacement to your local farmers and farmers markets, but they do offer a less expensive and more socially conscious alternative to non-perishable products often bought online.

I hope you love this recipe as we did! The reason I chose coconut aminos as opposed to using soy sauce is that my oldest has a soy allergy so coconut aminos is the perfect substitute. It’s much cheaper to buy at Thrive market than anywhere else I’ve found. I did notice that you will need to add a bit of salt to taste as the coconut aminos is not as salty as using soy sauce. Other than that, my family loved this recipe!

Brenda’s Notes:

• You can use soy sauce if you don’t have allergies to soy and don’t have coconut aminos. Skip adding any salt if using soy sauce instead.
• You can change out the ground turkey I used for ground beef or pork, but please note that will increase your nutrition information provided.

Don’t forget your FREE THRIVE MARKET COCONUT OIL! 

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Low Carb Paleo Egg Roll In a Bowl

Course Entree

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 158kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 pounds ground turkey or beef
• 1 tbsp coconut oil
• 1/2 cup onions sliced
• 1/3 cup carrots shredded
• 8 ounces mushrooms sliced
• 1/2 cup coconut aminos
• 2 tbsp sesame oil
• 2 tbsp fresh chopped ginger
• 2 tbsp minced garlic
• 1/2 tsp salt
• 14 cups cabbage sliced
• 1 cup scallions fresh chopped

Instructions

• In a large skillet, cook your ground meat in coconut oil until browned.
• Add onions, carrots to the ground meat and cook until tender.
• Add the mushrooms and cook a few more minutes until softened.
• Whisk the coconut aminos, sesame oil, ginger, garlic and salt in a small bowl then pour into the skillet.
• Stir to combine then add all the cabbage and continue to stir until cabbage is wilted and softened.
• Sprinkle in chopped scallions and enjoy immediately!

Notes

There is no sugar added in any of these ingredients. There are however natural sugars within the veggies used.
Net Carbs: 7g

Nutrition

Serving: 1cup | Calories: 158kcal | Carbohydrates: 9g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 381mg | Potassium: 471mg | Fiber: 2g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 1.2mg

The post Low Carb Paleo Egg Roll In a Bowl & Thrive Market appeared first on Sugar-Free Mom.

I can’t help it.

I’ve had a love affair with chips since I was 12. It wasn’t the healthy kind either. It was the greasy, salty carby ones that I could not stop eating once I had that one bite. While I’ve been low carb for about 2 years now, and sugar free for the last 12 years, I still dabbled my hands into those cellophane bags at parties and friend’s houses.

Oh I always tried my hardest to resist, but couldn’t seem to break the habit.

Until.

Until one day I smartened up. I decided to enjoy all the flavors of the chips I used to love just using healthier, lower carb options. And it finally worked for me. So I hope you too can enjoy a new love affair with my healthier low carb chip recipes!

Here are my favorite and most popular low carb chip recipes on my blog:

Salt & Vinegar Zucchini Chips

White Cheddar Cucumber Chips

Eggplant Parmesan Chips

Spicy Nacho Cheese Cucumber Chips

Garlic Parmesan Kale Chips

Sour Cream and Onion Cucumber Chips

Ranch Zucchini Chips

Parmesan Tomato Chips

And here are some other fabulous low carb bloggers recipes from around the web:

Salt & Pepper Vegetable Chips by Peace Low and Low Carb

Almond Butter Cabbage Chips by The Nourished Caveman

Spiced Butternut Chips by KetoDiet App

Radish Chips by Low Carb Yum

Orange Scented Celeriac Chips by KetoDiet App

Mushroom Chips by KetoDiet App

Parsnip chips from I Breathe I’m Hungry

Sriracha Lime Kale Chips by I Breathe I’m Hungry

Sea Salt and Vinegar Kale Chips by Kalyn’s Kitchen

Low Carb Tortilla Chips by Maria Mind Body Health

Smoked Paprika Zucchini Chips by Al Day I Dream About Food

Low Carb Chili Lime Chips by Low Carb Maven 

Sesame Mirin Kale Chips by Low Carb So Simple

Garam Masala Eggplant Chips by All Day I Dream About Food

When I bring my healthier chips to a party, everyone wants them even non low carb friends! Why?

Because they taste fantastic and there is no guilt attached to eating them!

The post 22 of The BEST LOW CARB Chip Recipes appeared first on Sugar-Free Mom.

When I began my weight loss journey, the hardest thing for me was finding a snack I could eat in between meals that would give me a little boost till dinner, nothing too high in calories AND easy to take on the go. My weight loss plan was keeping me away from processed food items and really watching my carb intake, as well as eliminating sugar.

Any snacks that could keep me from sugary treats I craved, leave me with a satisfied feeling and was healthy were really hard to come by!

I’ve had a thing for nuts for as long as I can remember, but I always ate the prepared salted kind, which for me, like chips, were not a good match. Without even realizing it I could easily put away at least a cup or more if I had my hand in a jar! (That is so embarrassing to say out loud, but it is the honest truth!)

Raw nuts were always so plain to me compared to the salted kind, but I would eat them occasionally.

It all changed one day when I discovered Tamari soy sauce!

Adding just a tablespoon with the raw nuts made a fabulous snack that I want to share with you.

I make these weekly, but only 1/2 cup at a time for 2 servings because if I have more available I will most likely eat them. So to help my portion control I make only enough for a serving for me and hubby.

This is really simple so I think you will adore this recipe!

If case you are wondering why I like to use Tamari soy sauce as opposed to regular soy sauces out there, here are the facts for you.

True Tamari soy sauce is a whole lot thicker than the normal soy sauce you’ve seen or tried. It has a slightly tangier, richer flavor and is very dark in color. It is naturally gluten free, but you need to be careful on the labeling products that state they are Tamari. Some that say Tamari are still fermented with gluten. I am not gluten intolerant, but I just like the flavor better than any other soy sauce I’ve tired. Also, many soy sauces have corn syrup or some type of sugar in them which I avoid unless it is the fifth ingredient or higher. If you don’t have Tamari, try it anyway with your regular soy sauce and let me know what you think!

I guarantee  you will never want salted nuts again!

Here’s what you do:

The pan will look like it is burned, but don’t worry! Just place in under the faucet immediately and it comes off easily!

Place on some parchment paper to cool.

* This is a high fat snack, but you can see it is very low in saturated fat. We all need healthy fats in our diet. This is a great way to get it. Once a week for a healthy treat!!

*This recipe was first published Nov.9, 20111 and updates to the pictures were made today along with adding fresh rosemary in the recipe. It can also be left out if you prefer . I also increased the ingredients to make 4 servings.

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Toasted Tamari Almond Snack

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 176kcal

Author Brenda Bennett

Ingredients

• 1 cup raw almonds
• 2 tablespoon Tamari soy sauce
• Optional: 1 tablespoon fresh chopped rosemary

Instructions

• Toast the almonds in a dry saute pan on medium heat.
• Cook until you can start smelling the deliciousness.
• Take off the heat.
• Carefully add a tablespoon of Tamari soy sauce and rosemary if desired, to the pan and then place back on burner and cook on low stirring constantly as the sauce is absorbed and there is no juice left.
• Allow to cook slightly before enjoying.
• Store in an airtight container for up to a week.

Notes

Weight Watchers PointsPlus:5*

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 7.1g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 496mg | Fiber: 3.5g | Sugar: 1.5g

The post Toasted Tamari Almond Snack appeared first on Sugar-Free Mom.

Do you love easy side dishes? How about no cooking easy sides? Even better in my book! This little side dish is a twist on a classic recipe my family has been making forever. We love beans! The only difference is I added some avocado for a creamy texture. My mom would change the beans to red kidney or black or whatever she had on hand. Some times she would put sliced red onion, but I opted for scallions. The one constant has been the extra virgin olive oil and lemon juice, oh and absolutely FRESH herbs!

Can you say YUM?!!

I mean what’s better than this? You could make a beautiful salad and some Grilled Chicken with Fresh Herb Marinade and you’ve got a fantastic meal to serve to your family or even guests that didn’t take you hours in the kitchen to prepare!

It’s really a perfect allergy friendly side dish as well. Vegetarian, vegan, gluten free, nut free, egg free, sugar free, dairy free…..hahaha anymore?

Avocado Bean Salad with Fresh Herbs

[sc:Ziplist]

Ingredients

• 1 can (15.5 ounce) garbanzo beans, drained or 2 cups
• 1 can (15.5 ounce) great northern beans, drained or 2 cups
• 1 avocado, peeled, chopped
• 1/4 cup fresh basil
• 2 tablespoons fresh parsley
• 2 scallions chopped
• juice of 1 lemon
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions

In a large serving bowl add your beans, avocado, basil, parsley, and scallions. In a small bowl whisk together lemon juice, oil, salt, garlic powder and pepper. Toss dressing into the large bowl and gently stir to coat. Enjoy at room temperature or chill and stir before serving.  Keep refrigerated. Makes about 4 cups.

Nutrition Info

Servings: 8* (1/2 cup) Calories: 189* Fat: 5g* Cholesterol: 0mg* Sodium: 183mg* Carbs: 29g* Fiber: 7g* Sugars: 0g* Protein: 8g* Points+: 5*

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Don’t these look like chocolate munchkins or doughnut holes you can buy from Dunkin Donuts?

If you have never heard of them before they are little balls of doughnut cut out of a large doughnut when making a hole in it sold at many coffee shops in New England. My kids LOVE them and I try to limit how often they can have them. They may not be a lot of calories but are full of white flour and white sugar I would prefer they don’t have frequently.

Also for awhile now I’ve been wanting to come up with a no bake dessert. I’ve seen a bunch on Pinterest, but of course many contain nuts my boys can’t have. I thought about combining the two ideas and came up with this recipe using dates to sweeten them. They are much heavier in texture than doughnut holes from the coffee shop and my kids loved them AND I loved I didn’t have to bake them! Easy to whip up in a food processor in no time at all.

If you are able to have nuts they would give this a yummy crunchy inside. You could replace the chocolate chips with any nuts of your choice. You could also roll these in crushed nuts on the outside, that would be delightful!

My goal in the making of these was not low calorie or low fat but something nutritious as an alternative to doughnut holes at the coffee shop. Enjoy!

These would be perfect in the summer when you don’t want to heat your house! If you’re in the mood for more chocolate , you could make some fabulous Sugar-Free Brownies, or Dairy Free Sugar Free Chocolate Mousse ( no oven required for that either!)

My oldest pickiest 11 year old boy LOVED them so that is saying A LOT!

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