2 1/2 c. Almond Meal
2 Tbsp Coconut Flour
1 tsp. Baking Powder
2 Tbsp Granulated Splenda
1/2 tsp. Salt
4 large Eggs
1/2 c. Heavy Whipping Cream
4 Tbsp Butter, melted
What to Do:
Pre-heat oven to 350*
Mix dry ingredients together, add melted butter and mix well.
Whisk eggs with heavy cream and combine all ingredients very well.
Spread batter into a glass baking dish (I used a 11″ by 7″ casserole dish) that has been sprayed with cooking spray.
Bake for 25-30 minutes until top is slightly golden brown.
Makes 8 servings.
Sodium: 262 mg Fat: 30.99 g Total Carbs: 9.71 g Fiber: 4.4 g NetCarbs: 5.31 g Protein: 10.96 g Calories: 345
If you like a sweet cornbread you can increase the amount of Splenda.
1 oz. Romaine lettuce
1 oz. Spinach leaves, fresh
1 oz. sliced Red Onion
1/2 oz. Feta, crumbled
1 1/2 oz. Strawberries, sliced
1/2 oz. Almonds, sliced
1 1/2 oz. sliced Chicken Breast
Poppy Seed Dressing Ingredients:
8 oz. Mayonnaise
8 oz. Almond Milk, unsweetened, original
1/4 c. Splenda, granulated
2 Tbsp. Apple Cider Vinegar
1 tbsp. Poppy Seeds
Mix all dressing ingredients and blend well, I use a shaker.
Based on 8 servings of dressing here are the stats for the dressing alone:
Sodium: 199mg Fat: 20.8g Fiber: 0.2g Net Carbs: 0.97 Protein: 0.32g Calories: 194
Ratios: Carbohydrate: 3% Fat: 96% Protein: 1%
For the salad with 1 serving of dressing these are the numbers using the measurements I posted for the salad ingredients:
Sodium: 410 mg Fat: 31.88g Fiber: 4.4g Net Carbs: 8.25g VeggieNetCarbs: 3.23g Protein: 16.86g Calories: 398
Ratios: Carbohydrate: 13% Fat: 72% Protein: 15%
1 1/4 c. Almond flour/meal pressed (packed into the cup)
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. Cheddar cheese, shredded (I like sharp)
6 slices Bacon, sliced into 1/4-1/2″ pieces and fried crisp
1/4 c. Bacon Grease (I usually get the right amount from the bacon needed)
1 Egg, well beaten
What to Do:
Combine all ingredients and shape into whatever shape you like, I spooned the batter (very firm batter) into a silicone mold and pressed it down to make uniform “muffin” shaped scones.
Bake at 350 degrees for 12-15 minutes or until firm.
4 Slices Bacon, cut into 1/2″ pieces
2 – 14 1/2 oz cans of French Cut Green Beans, drained well
2 oz. Natural Sliced Almonds
1 tsp. Bacon Grease
2 Wedges of Laughing Cow Cheese
What to Do:
Fry bacon in large pan until crisp, add extra bacon grease to pan, stir in green beans and warm through.
Add the Laughing Cow Cheese and stir until melted and creamy
Stir in Almonds.
Makes 4 servings
Sodium: 351mg Fat: 22.17g Fiber: 5.0g Net Carbs: 5.33 VeggieNetCarbs: 3.59g Protein: 8.81g Calories: 267
Ratios: Carbohydrate: 15% Fat: 75% Protein: 10%