Mexican Fusion Spicy Chili Sauce "Salsa Tres Chiles"

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Ele

This Spicy Chili Sauce Recipe is a Mexican fusion sauce with Chile de Arbol, Morita and Guajillo and a mix of spices including cardamom, ginger and cinnamon.

Spicy Chili Sauce Ingredients

The ingredients for this spicy chili sauce recipe include common Mexican chilies and spices like oregano and cumin.

Chile Guajillo is very popular in México, and it blends very well with other chilies. Chile Morita is a dark chili with with a wrinkly appearance. It has a deep, fruity flavor with notes of raisins and is often used in moles or in combination with Chile de Arbol.
Chile de Arbol or bird’s beak chili is a small but significantly hot pepper. The combination of these 3 chilies with the warmth and sweet spices create a well balanced sauce.

Steps

To make the spicy chili sauce recipe, start by chopping the tomatoes, onion and peeling the garlic. A little smash will do for the garlic.

Then broil them for about 10 minutes until you see charred edges. Remove from the oven and set aside.

Remove the stem and seeds from the dried chilies. Then chop into smaller pieces. I like using scissors for this process. Remember to always wear gloves when handling chili peppers.
Place chilies in a sauce pan, cover with water and bring to a boil. As soon as the water starts boiling remove it from the heat and let it cooldown for a few minutes to re-hydrate the skin.

Finally, place the spices, cilantro, broiled vegetables, vinegar, brown sugar substitute and re-hydrated chilies in a blender.

Blend until smooth adding the liquid of the chilies or water to help the process.

Pour the sauce in a jar or container and keep in the fridge if not using immediately.

Serve with tacos, tortilla chips or as a compliment to any meat, poultry of seafood dish.

Spicy Chili Sauce “Salsa Tres Chiles”

Mexican fusion sauce with a mix of spices and chilies
Print Recipe Pin Recipe
Course Condiment
Cuisine American, Mexican
Servings 8 2 Tablespoons
Calories 11 kcal

Ingredients
  

  • 3 Guajillo Chilies
  • 3 Arbol Chilies
  • 3 Morita Chilies
  • 3 Roma Tomatoes
  • ¼ Onion
  • 3 Cloves Garlic
  • ½ Cup Water
  • ½ Teaspoon Salt
  • 2 Tablespoons Apple Cider Vinegar
  • ⅛ Teaspoon Ground Clove
  • 1 Teaspoon Ground Cardamom
  • ½ Teaspoon Nutmeg
  • 2 Tablespoons Brown Sugar Substitute
  • 1 Teaspoon Ginger Powder
  • 2 Teaspoons Mexican Oregano
  • 1 Teaspoon Cumin Seeds
  • ½ Teaspoon Cinnamon
  • 1 Bunch Cilantro Leaves and Stems

Instructions
 

  • Chop onions, garlic and tomatoes and broil until charred edges. Set aside
  • Remove seeds and chop chilies. Place in a small sauce pan and cover with water.
  • Bring chilies in water to a boil. Then remove from heat and let it cool down.
  • Place all the ingredients and chilies (without the liquid) in a blender.
  • Blend adding some of the chilies cooking liquid or water until smooth. Taste and adjust salt level.
  • Place in a jar or container and serve with tacos, with meat, chicken, fish or just with tortilla chips.

Nutrition

Serving: 2TBSPCalories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 149mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 315IUVitamin C: 4mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!
Shredded Skirt Steak in Guajillo Sauce
Shredded Skirt Steak in a Guajillo Sauce infused with spices.
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overhead view of shredded beef with riced cauliflower, black beans and avocado on white round bowl.
Hibiscus Iced Tea Concentrate
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Clear glass with Hibiscus Iced Tea and light gray background

Danish Apple Cake (Æblekage) Low Carb Recipe

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Ele

Bring some Hygge to your days with this Danish Apple Cake (Æblekage) Low Carb Recipe. I have updated this classic Danish dessert recipe by adding my Latina flare. One serving of this delicious apple dessert has only 7g net carbs!

Ingredients

For this low carb Danish Apple Cake (Æblekage) recipe, I used only one apple and about 6 chayote squash.

Chayote a squash originally from Mexico and Latin America. It has a mild sweet flavor and its texture (when cooked) is similar to cooked apples. It is high in nutrients, soluble fiber and antioxidants while being low in calories and carbs.

Low Carb Apple Chayote Sauce

The classic Æblekage is made with apple sauce. I lowered the carbs of this recipe by making an apple and chayote sauce instead.

To make the apple/chayote sauce peel and remove the seed and core from the chayote and the apples. Then chop in small cubes.

Place in the pressure cooker and add sugar substitutes, cinnamon, the juice of a lemon and a little water. Cook at high pressure for 12 minutes. If you do not have a pressure cooker, cook the mixture in a pot for about 20 to 30 minutes, until the fruit is cooked.

Once cooked, remove the cinnamon sticks, remove the lid and continue to cook until the juices have reduced.

Then, using an immersion blender, blend until your desired texture. I like my apple sauce chunky, but you can blend until smooth if you prefer a softer texture.

Nut Crumble

The classic Æblekage is made with layers of toasted bread with butter and sugar. My Danish Apple Cake (Æblekage) Low Carb Recipe uses pecans and almond flour instead.

Chop the pecans and mix with the almond flour and sugar substitute. Then, in sauté in a pan at medium high heat until nuts are toasted and fragrant. Transfer to a lined cookie sheet, spread and let it cool down.

Whipped Cream

Combine the heavy cream, sugar substitute and vanilla extract and whisk until you have stiff peaks.

Assembly

Start forming layers with the Chayote/Apple sauce, the nut crumble and whipped cream. You can sprinkle the top layer of whipped cream with cinnamon or some of the nut crumble (like shown in the pictures).

You can make individual servings or serve in a trifle bowl.

Danish Apple Cake (Æblekage) Low Carb Recipe

Low Carb Version of Traditional Danish Apple Trifle
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American, Danish
Servings 10
Calories 269 kcal

Equipment

  • Instant Pot or Pressure Cooker
  • Blender

Ingredients
  

Apple/Chayote Sauce

Nuts Crumble

  • 1 Cup Pecans Chopped
  • 2 Tablespoons Almond Flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Sugar Substitute

Whipped Cream

  • 1 ¾ Cups Heavy Whipping Cream
  • 3 Tablespoons Sugar Substitute
  • 1 Teaspoon Vanilla Extract

Instructions
 

Apple/Chayote Sauce

  • Peel and remove seeds from the chayote. Then chop in bite size cubes.
  • Peel and remove core from apple. Then chop in bite size cubes.
  • Add chopped chayote and apple to pressure cooker. Add lemon juice, sugar substitutes, salt and cinnamon sticks. Mix until well combined.
  • Add 1/4 cup of water to the chayote and apple mixture and set the pressure cooker for 12 minutes.
  • After the cooking time, when pressure has been released. Set on the sauté function (if using Instant Pot) and and with the lid opened cook to let the juices reduce.
  • Remove cinnamon sticks and blend or puree to desire consistency.
  • Let it cool for a few minutes. The transfer to a bowl, cover and place in the refrigerator to cool until ready to use.

Nut Crumble

  • Line a cookie sheet with parchment paper and set aside.
  • Chop pecans and mix with sugar substitute and almond flour.
  • Add butter to a heated sauté pan (medium heat) and let butter melt.
  • Once butter is melted add the nuts mixture and stir until they become golden and fragrant.
  • Remove from heat immediately and place on the lined cookie sheet.
  • Let the the nuts cool completely.

Whipped Cream

  • Pour heavy cream, sugars substitute and vanilla extract in a cool, clean and dry bowl.
  • Whisk until forming stiff peaks.
  • Place whipped cream in a pastry or plastic zip lock bag and keep in the refrigerator until ready to use.

Assemby

  • Set aside 1 tablespoon of the nut crumble.
  • In a large glass bowl or individual cups (3-4 oz) start creating layers of apple sauce, nut crumble and whipped cream.
  • Repeat layering and finish with a top layer whipped cream sprinkled with the reserved nut crumble or cinnamon.
  • Cover and let it set in the refrigerator for at least couple of hours or overnight before serving.

Nutrition

Calories: 269kcalCarbohydrates: 10gProtein: 3gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 63mgSodium: 96mgPotassium: 206mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 13mgCalcium: 55mgIron: 1mg
Keyword Æblekage, Apple, cake, Trifle
Tried this recipe?Let us know how it was!

More Low Carb Sweet Recipes

Keto Cream Puffs
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Low Carb Pumpkin Spice Latte Mini Cupcakes
Espresso and Pumpkin Spice scented, moist and soft low carb mini cupcakes.
Check out this recipe
Close up view of pumpkin spice mini cupcakes. Overhead view of mini cupcakes served on round plate and decorative pumpkins on the background.
Coquito
Low Carb Puerto Rican Eggnog
Check out this recipe

Low Carb Cauliflower Stuffing Recipe

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Ele

There are plenty of Keto or Low Carb Stuffing recipes out there, and they are usually very heavy. This low carb Cauliflower Stuffing recipe has all the comforting flavors of Thanksgiving and will help you stay on track during the holidays.

One serving has 112 calories and only 10g net carbs.

Ingredients

I am not a fan of celery and for this recipe I chose to use fennel. It has a mild licorice flavor that compliments other aromatics and their greens look great sprinkled on top when serving.

Another difference from traditional ingredients is the use of poblano peppers. Poblanos add a little spice, beautiful deep green color and great flavor.

Steps

To make this low carb stuffing recipe, start by chopping all the ingredients, except for the cranberries.

I like chopping the vegetables in small cubes (about 1/4 inch). However, I like to chop the cauliflower in slightly bigger cubes of about 1/2 inch.

In a large pan start sautéing (medium high heat) mushrooms, onions, fennel, carrots, bell pepper and poblano peppers in one tablespoon of avocado oil. Using butter at this point may not be a good idea because it could burn.

Then add garlic and herbs and continue to sauté. Once the vegetables are partially cooked, add the cauliflower and continue to sauté. Then add chopped pecans and cranberries. Keep some of the chopped pecans and cranberries aside.

Then lower the heat to medium low and cover for 10 to 12 minutes. There’s no need to add any additional liquid, the steam will release juices from the vegetables.

Uncover and increase the heat to medium high again. At this point we are looking for the juices to evaporate.

Once the vegetables are dry, add butter and continue to stir for a couple of minutes until it is melted into the vegetable mix.

Once the butter has melted into the vegetable mixture and all the juices have dried, it is ready to serve.

Place in a casserole dish and top with chopped pecans, cranberries and fennel greens.

Thanksgiving Low Carb Stuffing Recipe Tips

  1. You can chop vegetables a couple of days before and and keep the in the fridge until ready to cook.
  2. You can make the stuffing the day before. On Thanksgiving day, re-heat in the oven, add toppings and serve.

Low Carb Cauliflower Stuffing

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 112 kcal

Ingredients
  

  • 1 Medium Head of Cauliflower
  • 1 Bulb Chopped Fennel
  • ½ Onion
  • 1 Chopped Carrot
  • 1 Poblano Pepper
  • 1 Red Bell Pepper
  • ¼ Cup Chopped Parsley
  • 2 Tablespoons Sage
  • 1 Tablespoon Rosemary
  • 1 ½ Teaspoons Poultry Seasoning
  • ¼ Cup Unsweetened Dried Cranberries
  • ¼ Cup Chopped Pecans
  • 4 Cloves Garlic
  • 1 Portobello Mushroom
  • 2 Teaspoons Salt
  • 1 Tablespoon Avocado Oil
  • 1 Tablespoons Butter

Nutrition

Serving: 0.5CupCalories: 112kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 608mgPotassium: 290mgFiber: 4gSugar: 2gVitamin A: 529IUVitamin C: 20mgCalcium: 26mgIron: 1mg
Keyword low carb, Side Dish, Stuffing, Thanksgiving
Tried this recipe?Let us know how it was!

Complete your Thanksgiving Dinner with these Low Carb Recipes

  1. Low Carb Pumpkin Cheesecake Recipe
  2. Low Carb Pumpkin Spice Latte Cake
  3. Thanksgiving Turkey with Herbed Butter
  4. Keto Dinner Rolls

Sugar Free Coquito Recipe

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Ele

Start you holiday season with this Sugar Free Coquito Recipe. It is keto friendly, dairy free and delicious!

Each serving has about 174 calories, with only 3 grams of carbohydrates.

Ingredients Sugar Free Coquito Recipe

Traditionally, Coquito is made with rum, coconut milk, cream of coconut (sweetened) and condensed milk.

For this version I simmer a can of unsweetened coconut milk with a sugar substitute like Lakanto Classic, spices like clove and cinnamon (you can also add ginger and nutmeg) and unsweetened coconut shreds.

I also switched to Coconut Rum instead of using the classic one. This change helps intensify the coconut flavor of the drink.

Steps

To make this Sugar Free Coquito Recipe, start by placing 1 can of coconut milk with spices, sugar substitute and shredded coconut in a small sauce pan. Bring to a simmer and stir continuously until it thickens. Boiling it could result in the crystallization of the sugar substitute. Once the mix has thickened, remove from the heat let it cool down.

Then remove the cinnamon sticks and clove and add the rest of the coconut milk, coconut cream and rum. Blend the mix with an immersion or regular blender and transfer to a bottle.

Refrigerate until ready to drink.

Coquito

Low Carb Puerto Rican Eggnog
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Drinks
Cuisine American, Puerto Rican
Servings 14
Calories 174 kcal

Ingredients
  

  • 2 Cans Unsweetened Coconut Milk Lite
  • 1 Can Unsweetened Coconut Cream
  • 2 Tablespoons Unsweetened Shredded Coconut
  • 2 Cinnamon Sticks
  • ½ Cup Sugar Substitute Allulose and/or Monkfruit with Erythritol
  • 1 Clove
  • 2 Cups Coconut Rum Bacardi

Instructions
 

  • In a small sauce pan, combine 1 can of coconut milk with the sugar substitute, cinnamon sticks, clove, shredded coconut and vanilla extract.
  • Stir and bring to a simmer. Do not boil.
  • Continue to stir and cook until it thickens. It will be ready when it coats the back of a spoon.
  • Once ready, remove from heat. Let it cool down.
  • Add the additional can of coconut milk, the can of coconut cream and coconut rum.
  • Blend to combine all the ingredients.
  • Pour into a bottle and refrigerate until cold.
  • Serve in small glasses and sprinkle top with cinnamon powder.

Nutrition

Serving: 3OuncesCalories: 174kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 24mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword Coquito, Drink, low carb, Rum
Tried this recipe?Let us know how it was!

Keto Cream Puffs (Profiteroles) Recipe

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Ele

Healthy and Keto Friendly Cream Puffs? YES! This Cream Puffs (Profiteroles) recipe will satisfy your cravings while keeping you on track.

One serving has 221 calories, 4g Net carbs, 5g of fiber and 4g of protein. Success!

Keto Cream Puffs covered with chocolate on mirror

Keto Friendly Cream Puff Dough

The secret is on the quality of the psyllium husk. I recommend using Terrasoul.

Start by mixing the dry ingredients in a bowl. Then add egg whites, apple cider vinegar and extracts.

Bring the water to a boil and add to the rest of the ingredients while mixing. Do not over mix. You can use a standing mixer, hand mixer or a whisk.

The dough will be soft and sticky.

Baking

Moist you hands with a little olive oil and form 20 equally sized balls.

If you feel any clumps of dough while forming the balls, smash them with your hands. You want to avoid big clumps because they will become bubbles of air while baking. Also, make sure you give them enough space to grow. They will triple in size while baking.

Place in the oven at 350°F for about 55 minutes. They will be done when crisp and hollow. If you remove them before time, they will deflate. Not pretty…

Keto Pastry Cream Recipe for Cream Puffs

Mix the egg yolks, sugar substitute, salt and vanilla extract in a bowl. The mix should have a light yellow, creamy texture.

Bring part of the heavy cream to simmer. Then add some of the warm heavy cream to the egg mixture while whisking.

Repeat the process until all the heavy cream is incorporated. Always whisking.

Transfer the mix to the sauce pan and continue to cook while mixing. It will thicken and have a custard texture.

Once ready, cover with plastic wrap and place in the refrigerator to set and cooldown.

Whisk the rest of the heavy cream until you get stiff peaks. Then fold whipped cream into the pastry cream and place in a pipping bag until ready to use.

Using a small sharp knife or chopstick create a little opening on the side of the puff and fill them with the pastry cream.

Finally, cover each puff with chocolate ganache.

This keto cream puffs recipe freezes well. You can make them and keep in the freezer.

Keto Cream Puffs

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 20
Calories 221 kcal

Ingredients
 
 

  • 1 Cup Water
  • ¾ Cup Almond Flour
  • ⅓ Cup Psyllium Husk
  • 2 Scoops Protein Powder
  • 2 Teaspoons Baking Powder
  • 2 Tablespoon Sugar Substitute
  • 3 egg whites
  • 2 Teaspoons Vinegar Apple Cider
  • 1 Teaspoon Almond Extract
  • 1 Teaspoon Vanilla Extract
  • ¼ Teaspoon Sea Salt

Pastry Cream

  • 6 Egg Yolks
  • ½ Cup Powdered Sugar Substitute
  • ¼ Teaspoon Salt
  • 3 Cup Heavy Cream
  • 4 ½ Teaspoons Arrowroot Powder
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Xanthan Gum

Chocolate Glaze

  • ½ Cup Sugar Free Chocolate Chips
  • 4 Tablespoons Heavy Cream

Instructions
 

  • Preheat the oven to 350°F (325°F if convection).
  • Mix the dry ingredients in a large bowl or standing mixer and bring the water to a boil.
  • Add the vinegar and egg whites to the dry ingredients, and mix well.
  • While mixing, add the boiling water until it forms a bread like dough. Do not over mix.
  • Set a little bowl with one tablespoon of olive oil.
  • Moisten your hands with olive oil and form 20 balls
  • Place on a baking sheet and bake in the oven for 50–60 minutes.
  • Let them cool completely.
  • With a knife, create a little opening on the side of the puff.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip.
  • Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
  • Cover each cream puff with chocolate ganache.

Pastry Cream

  • In a small sauce pan bring 2 1/4 cups of heavy cream to a simmer.
  • Place egg Yolks in a small bowl. Add sugar substitute, vanilla extract, Whisk in egg yolks until they are pale yellow, smooth, and fluffy, about 1 minute.
  • Slowly and while whisking add about 1/4 cup of the cream mixture into the egg yolks. Repeat until all the cream mixture has been incorporated.
  • Transfer the mixture (now with egg yolks) back into the sauce pan. Continue to cook in medium low heat while whisking.
  • Once mixture has thickened, remove from the heat and turn burner off.
  • Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap touching the surface to prevent the forming of a skin (thin dry layer).
  • Let it set and cool in the fridge.
  • While the pastry cream is cooling, whip 3/4 cup of heavy cream until it form stiff picks.
  • Once the pastry cream is set and completely cooled, mix in the xanthan gum and add whipped cream using a folding motion.
  • Place the pastry cream in a piping or zip lock bag with a filling tip (narrow and round).
  • Keep the pastry cream in the fridge until ready to use.

Chocolate Glaze

  • Place the chocolate and heavy cream in a small glass bowl. Microwave for 15 seconds and stir to combine the chocolate. If the chocolate is not completely melted, microwave again but in 5 seconds increments until it is melted and a sauce has formed.

Nutrition

Serving: 1RollCalories: 221kcalCarbohydrates: 9gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 142mgSodium: 140mgPotassium: 47mgFiber: 5gSugar: 1gVitamin A: 686IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword dessert, keto
Tried this recipe?Let us know how it was!

Other Recipes with Psyllium Husk

Dinner Rolls

Keto Friendly Garlic Herb Dinner Rolls Recipe

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Ele

This Garlic Herb Healthy Dinner Rolls are keto friendly, high in fiber and gluten free. They are full of flavor and are the perfect addition to any dinner.

Ingredients

The foundation of this bread is psyllium husk. When baking with psyllium, it’s important to pay attention to the quality of the product. Some psyllium husk powders can turn the bread purple and some could leave sandy texture that is not pleasant.

I use Terrasoul Psyllium Husk Powder. It has given me the best results when making breads and other baked goods.

You can make this Healthy Dinner Rolls without the aromatic herbs and garlic if you prefer. Or you can add any other seasonings.

Steps

Begin by preheating your oven at 350°F (325°F if convection) and line a baking sheet with parchment paper or non-stick aluminum foil.

Mince the garlic and chop herbs. I use a small food processor for this step and add the parmesan cheese as well.

Then mix all the dry ingredients in a big bowl.

Make sure they are well combined.

Add the vinegar and egg whites to the dry ingredients, and mix well.

While mixing, add the boiling water until it forms a bread like dough. Do not over mix.

Moisten hands with a little olive oil and shape dough into 10 separate rolls. You can use an ice cream scoop to help form the rolls.

Use your hands to shape them and place in the baking sheet. Leave enough space for them to expand.

Bake in the oven for 50-60 minutes. They need to form a crust. If you take them out of the oven too early, they will deflate.

The texture is like regular bread, You can see little bubbles of air.

Serve with butter or a spread of your preference.

You can save them in the fridge and reheat or toast whenever you want.

Garlic Herb Healthy Dinner Rolls

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Bread
Cuisine American
Servings 10
Calories 97 kcal

Ingredients
  

  • ¾ Cup Water
  • ¾ Cup Almond Flour
  • ⅓ Cup Psyllium Husk
  • 2 Scoops Protein Powder
  • 2 Teaspoons Baking Powder
  • 1 Tablespoon Sugar Substitute
  • 2 Tablespoons Parmesan Cheese Grated
  • 1 Tablespoon Rosemary Chopped
  • ¼ Cup Parsley Chopped
  • 3 egg whites
  • 2 Teaspoons Vinegar Apple Cider
  • 1 Teaspoon Sea Salt
  • 2 Cloves Garlic Minced

Instructions
 

  • Preheat the oven to 350°F (325°F if convection).
  • Mix the dry ingredients in a large bowl or standing mixer and bring the water to a boil.
  • Add the vinegar and egg whites to the dry ingredients, and mix well.
  • While mixing, add the boiling water until it forms a bread like dough. Dop not over mix.
  • Set a little bowl with one tablespoon of olive oil.
  • Scoop 10 rolls using an ice cream scoop.
  • Rub your hands with a little olive oil and shape dough.
  • Place on a baking sheet and and sprinkle with a little more rosemary.
  • Bake in the oven for 50–60 minutes.
  • Serve with butter.

Nutrition

Serving: 1RollCalories: 97kcalCarbohydrates: 10gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 367mgPotassium: 42mgFiber: 7gSugar: 1gVitamin A: 140IUVitamin C: 2mgCalcium: 109mgIron: 1mg
Keyword bread, Dinner, keto
Tried this recipe?Let us know how it was!

Hibiscus Iced Tea Recipe

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Ele

This Hibiscus Iced Tea or “Agua de Jamaica” recipe has a tart flavor and the warmth of ginger an cinnamon. It is so refreshing! The flavor of the spices are not overpowering but they let their presence be known.

I like making a syrup or a concentrated hibiscus tea, keep it in the fridge and add to my water bottle. Sometimes I add the juice of a lime and sparkling water and sometimes even some vodka.

Ingredients

You will need about 2 cups of dried Hibiscus Flowers, a piece of ginger (sliced), a cinnamon stick, water and a sugar substitute.

For this Hibiscus Iced Tea Recipe, I suggest to use a sweetener with monkfruit like Lakanto Monkfruit Classic. I’ve tried this recipe with allulose and it requires a lot more sweetener.

Overhead view of ingredients of Hibiscus Tea on light gray background.

Hibiscus Iced Tea Recipe Steps

Start by placing all the ingredients in a pot and cover with water.

Then bring to a soft boil. As soon as it is boiling, remove from heat, cover and let it cooldown.

Strain and discard the used hibiscus flowers, ginger and cinnamon.

You can store the concentrate and keep it chilled for when you want to make a drink.

To make the drink add water and ice. I normally use 1/4 cup or less with 8 to 16 ounces of water. You can make your drink as strong as you like.

Clear glass with Hibiscus Iced Tea and light gray background

Hibiscus Iced Tea Concentrate

Print Recipe Pin Recipe
Prep Time 15 minutes
Cuisine American, Caribbean, Mexican
Calories 14 kcal

Ingredients
  

  • 1 inch ginger
  • 1 stick cinnamon
  • 2 Cups Dried Hibiscus Flowers
  • ½ Cup Sugar Substitute
  • 2 Cups Water

Instructions
 

  • Place all the ingredients in a small pot and cover with water.
  • Bring to a boil
  • As soon as it starts boiling, remove from heat and cover. Let it rest while it cools down.
  • Strain and discard used hibiscus flowers, cinnamon and ginger.
  • To make a drink, add water and ice to taste.

Nutrition

Calories: 14kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 25mgPotassium: 44mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword Drink, Hibiscus
Tried this recipe?Let us know how it was!

Easy Thanksgiving Turkey Recipe

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Ele

This easy turkey recipe will make your Thanksgiving dinner a complete success!

I haven’t host Thanksgiving dinner in many years. When I did in the past, I avoided roasting the turkey. It seemed so complicated! Oh, and lets not talk about the year I served “Sushi Turkey”… The HORROR!

I am sharing this easy Thanksgiving Turkey recipe for you to have a good time in the kitchen. You will impress your guests by serving the juiciest and most flavorful turkey they will ever taste.

Turkey Brine Ingredients

What makes easy this Thanksgiving Turkey Recipe is the brine. This salty concentrated solution will give extra flavor to your turkey.

Overhead view of ingredients on dark wood table top.

After mixing all the brine ingredients, place the thawed raw turkey (all extra parts removed from cavity) in a food safe bucket. Pour the brine mix over the turkey and add more water if needed to cover it. Let it brine for 8 to 10 hours and add ice to maintain a cool temperature every 3 to 4 hours.

Square 1 and 2: Overhead view of white bowl with brine ingredients on dark wood table top. Squares 3 and 4: Overhead view of raw turkey in food safe bucket and brine.

Herbed Compound Butter

My herbed compound butter is very easy to make. It has a variety of herbs and spices that will pack your turkey with flavor and It will keep the meat juicy. You can find the recipe here.

Remove the turkey from the brine and make sure to dry it well using paper towels. If the turkey is wet, the butter will not stick.

Carefully, separate the skin from the meat without breaking it. Massage butter between the skin and the meat and continue to apply more butter all over the turkey. If you want, sprinkle a little sweet paprika for color.

square 1: overhead view of herbed butter in round glass bowl on dark wood table top. square 2: raw turkey on white cutting board, herbed butter on round glass bowl on granite countertop. Square 3: Raw turkey with herbed butter on roasting pan. Square 4: Roasted turkey in oven on roasting pan.

This is the easiest Thanksgiving recipe you will find and the results are incredible.

More Thanksgiving Recipes

Low Carb Cauliflower Stuffing
Check out this recipe
Coquito
Low Carb Puerto Rican Eggnog
Check out this recipe
Garlic Herb Healthy Dinner Rolls
Check out this recipe
Danish Apple Cake (Æblekage) Low Carb Recipe
Low Carb Version of Traditional Danish Apple Trifle
Check out this recipe
Keto Pumpkin Cheesecake Recipe (Easy to Make in the Instant Pot!)
If you’re looking for a festive autumnal dessert, this beautiful Keto Pumpkin Cheesecake Recipe is easy to make in the oven or Instant Pot! It’s rich and creamy with the perfect pumpkin spice flavor.
Check out this recipe
Keto Pumpkin Cheesecake Recipe (Easy to Make in the Instant Pot!)

Easy Thanksgiving Turkey Recipe

Brined Turkey
5 from 1 vote
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Brine time 10 hours
Course Main Course
Cuisine American
Servings 12
Calories 351 kcal

Equipment

  • Food Safe Plastic Bucket
  • Large Roasting Pan

Ingredients
  

Brine

  • 1 Cup Salt
  • 1 Cup Sugar Substitute
  • 2 Cups Apple Cider Vinegar
  • 3 Bay Leaves
  • 1 bunch Rosemary
  • 1 bunch Sage Leaves
  • 2 Tablespoons Pepper
  • 2 Tablespoons Oregano
  • 8 Cloves Garlic
  • 1 Gallon Water
  • 5 Pounds Ice

Instructions
 

  • Place frozen wrapped turkey in a food safe bucket. Cover with cold water and leave overnight. Drain and refill the water every 3 to 4 hours during this time.
  • Remove wrapped turkey from the bucket and clean the bucket with soapy water.
  • Unwrap thawed turkey and remove any parts that may be inside cavity. Save those parts for later if you would like to make gravy or soup.
  • In the clean bucket add all the brine ingredients and mix until the salt and sugar substitute are dissolved.
  • Add the thawed turkey into the brine mix and cover with additional water and ice.
  • Seal the bucket and let it brine for 8 to 10 hours adding more ice every 3 to 4 hours.
  • Preheat your oven at 375° F
  • Remove turkey from the bucket, rinse with water and discard the brine.
  • Pat dry the turkey using paper towels. Make sure it is completely dry.
  • With your fingers, separate the skin from the meat without breaking it. You want to create some space to insert the compound butter.
  • Using your hands, insert some of the compound butter between the skin and the meat. Delicately massage it to spread it without breaking the skin.
  • Use the rest of the butter to spread all over the turkey with your hands.
  • Sprinkle a little of sweet paprika on top for color.
  • Place in roasting pan and cover loosely with aluminum foil.
  • Roast covered for 2 hours.
  • After 2 hours, remove aluminum foil and continue to roast for 30 minutes or until your turkey reaches an internal temperature of 170°F.

Nutrition

Calories: 351kcalCarbohydrates: 1gProtein: 47gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 167mgSodium: 9760mgPotassium: 516mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Keyword Dinner, Thanksgiving, Turkey
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Herbed Compound Butter Recipe

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Ele

This Herbed Compound Butter Recipe is so easy to make. It is packed with flavor and is perfect of chicken turkey or bread!

Herbed Compound Butter Recipe Ingredients

When I think about the fall family and friends gatherings and luxurious meals, I think about warmth, intense flavors and a little sweetness.

This Herbed Compound Butter is made with garlic, rosemary, sage and oregano. The sweet paprika gives a slight fruity flavor and brown sugar a hint of sweetness. Just enough to create balance. This is not a sweet compound butter.

Overhead view of ingredients listed on herbed compound butter recipe on dark wood table top.

Easy Steps

This herbed compound butter is made in 3 easy steps.

  1. Place all the herbs and spices in a small food processor.
Overhead view of ingredients for herbed compound butter in food processor, on dark wood table top.

2. Pulse until you obtain the desired texture.

Overhead view of chopped herb and spices in food processor on dark wood table top.

3. Place chopped herbs and spices in a bowl, add softened butter and mix until well combined.

Overhead view of Herbed compound butter on round glass bowl with dark wood background.
Herbed Compound Butter

Herbed Compound Butter Uses

You can use this herbed compound butter as a spread on dinner rolls, on mashed potatoes, cauliflower or squash.

No more dry bland turkey! I like putting it under the skin of Turkey before roasting. The results are amazing. It will make your turkey moist and so flavorful. See my Easy Thanksgiving Turkey Recipe here.

Side view of roasted turkey, mashed butternut squash, cauliflower stuffing and asparagus on white round dinner plate.

Other Recipes

Overhead view of herbed compound butter in round glass bowl on brown wood background

Herbed Compound Butter Recipe

Great compound butter with herbs sweet paprika for roasting turkey.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cuisine American
Servings 12
Calories 106 kcal

Equipment

  • Food Processor

Ingredients
  

  • 12 Tablespoons Butter Softened
  • 1 Tablespoon Fresh Rosemary Leaves chopped
  • 6 Cloves Garlic chopped
  • 6 Sage Leaves chopped
  • 2 Tablespoons Fresh Flat Leaf Parsley chopped
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Brown Sugar Substitute
  • 1 Tablespoon Sweet Paprika
  • ¼ Teaspoon Salt
  • ½ Teaspoon Ground Pepper Medley

Instructions
 

  • Add all herbs and spices to a food processor and chop by pulsing until desired texture.
  • In as separate bowl, mix softened butter with the herb and spice mix until well combined.
  • You can cover the bowl or roll into a log using plastic wrap or parchment paper for later use.

Nutrition

Serving: 1TBSPCalories: 106kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 706IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Butter, Garlic, Rosemary, Sage, Sweet Paprika
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Best Low Carb Banana Bread Recipe

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Ele

This is the best Low Carb Banana Recipe you will try. I promise!

This bread is moist and not overly sweet. It has crunch from the walnuts and a beautiful aroma. I played with this recipe for years trying to find ways to reduce the amount of sugar without compromising the banana flavor.

Low Carb Banana Bread Recipe Ingredients

To make this Low Carb Banana Bread, you can use 2 or 3 bananas. One of the bananas is placed on top of the batter. It makes it look beautiful and it is nice to bite a yummy sweet piece of baked banana. I increased the amount of protein by using vanilla protein powder. It has 8g Net Carbohydrates and 6g of Protein per serving.

Recipe Steps

Start by lining your loaf pan and setting the oven at 350°F (325°F if convection). Mix all the flours with the protein powder and set aside in a bowl. Then chop the walnuts and mash 2 bananas. Remember, the 3rd banana is optional. If you want to use it, just slice it lengthwise for later use.

Make sure the butter is soft. It doesn’t have to be completely melted. Mix the mashed bananas with the butter. If you prefer sweeter breads, add 2 tablespoons of brown sugar sugar substitute of your preference during this step.

Then start adding one egg at a time while mixing. Once all eggs are well incorporated, add the flour mix and continue to mix.

Fold in the chopped nuts and pour the batter in the lined loaf pan.

Time to Bake

Arrange the sliced banana on top of the batter and place in the oven for about 40 minutes. The baking time will depend on your oven.

It will have a golden color when ready, but it is always a good practice to insert a toothpick or knife to check it is completely cooked. The toothpick or knife should come out clean when you do this.

Let it cool in the pan for at least 10 minutes before removing.

Low Carb Banana Bread Servings and Notes

Let it cool completely before slicing and serving.

Here are some variation ideas for this Low Carb Banana Bread Recipe:

  • Add 2 tablespoons of brown sugar substitute while mixing the mashed banana and butter for more sweetness
  • Substitute the walnuts with pecans or any other nut
  • Add dark chocolate chips if you are a chocolate lover
  • With a few modifications, you can make a Breakfast Bread. See my recipe here.

Low Carb Banana Bread

Low Carb Banana Bread with only 8g Net Carbs and 6g of Protein per serving.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 158 kcal

Ingredients
  

  • 2 Tablespoons Ground Flax Seed
  • 2 Scoops Vanilla Protein Powder
  • ½ Cup Almond Flour
  • 2 Tablespoons Coconut Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon salt
  • 4 Tablespoons Butter
  • 3 Bananas
  • 3 Eggs
  • ⅕ Cup Walnuts

Instructions
 

  • Line an 8" x 4" Loaf pan with parchment paper and Preheat the oven at 350°F (325°F if using convection oven).
  • Sift almond flour and combine with coconut flour, ground flax seeds, protein powder, cinnamon, salt and baking powder. Set aside.
  • Mash 2 of the 3 bananas.
  • Slice the third banana lengthwise and chop walnuts. Set aside.
  • Mix the softened butter with the mash banana using a whisk, hand beater or stand mixer.
  • Continue to mix while adding one egg at a time.
  • Once all eggs are incorporated, add the mix of flours and mix well.
  • Add the chopped walnuts to the batter and mix well.
  • Pour batter into baking pan and place in the oven.
  • Bake for about 40 minutes. Use a toothpick or a small knife and insert it into the center of bread. When you pull it out, it should come away clean.

Nutrition

Calories: 158kcalCarbohydrates: 10gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 171mgPotassium: 154mgFiber: 2gSugar: 4gVitamin A: 196IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Keyword banana, bread, breakfast, walnuts
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