Butter Archives - LowCarbvana

Appetizers, Dinner Entrees, Lunch, Sides, Soups

Roasted Red Pepper Tomato Soup

November 10, 2023November 10, 2023 Irma Crepps

Looking for an easy comfort tomato soup on a cold day? This one packs a punch of flavor causing you to dip that grilled cheese in one more time! Even better the next day.

Roasted Red Pepper Tomato Soup

Print Recipe

Approximately 6 carbohydrates per cup

Course Appetizer, Lunch, Main Course

Cuisine American

Keyword Butter, Chicken Stock, Crushed Tomatoes, Garlic, Red Onion, Red Roasted Peppers, Soup, Tomato, Tomato Soup

Prep Time 15

Cook Time 30

Servings 11

Equipment

Medium cutting board
Sharp knife
Cookie sheet Lined with Parchment Paper for easy clean up
Measuring spoons and cups
Colander Optional

Ingredients

1 Red Onion Coarsely Chopped
2 Red Peppers Coarsely Chopped
6 Roma or 1 Pint Cherry Tomatoes Coarsely Chopped
2 Tbsp Olive Oil Extra Virgin
3 Garlic Cloves Wrapped in Foil with Olive Oil
1 20 oz Can Crushed Tomatoes
3 Cups Chicken Stock or Bone Broth 1 Box
1 Tbsp Bouillon I love "Better Than Bouillon"
1 Tbsp Butter Adds Glossiness
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste About 1 tsp each.
1 Cup Cream Can use Half & Half or Unsweetened Almond Milk
½ Cup Shaved Parmesan Cheese Or Top with a dollop of Plain Yogurt or Sour Cream....deeeelicious!
5 Fresh Basil Leaves Julienne Cut for a Pretty Garnish

Instructions

Gather all equipment and ingredients to save time.
Preheat oven to 425F.
Coarsely chop first 3 ingredients and place on a lined cookie sheet. Coat veggies with 1 tbsp olive oil, salt and pepper.
Wrap garlic cloves in their skins in a foil pouch with a sprinkle of olive oil. Place on the cookie sheet with the veggies. Bake for 30 minutes or until veggies are slightly charred.
Let cool. Squeeze softened garlic cloves out of their skins into the food processor. Add cooled veggies and puree until smooth.
Add can of crushed tomatoes and puree to your favorite soup consistency. Strain if you like it silky smooth.
Drop pureed mixture into a Dutch oven on the stove. Add Chicken Stock, Bouillon, Balsamic Vinegar, Salt and Pepper. Bring to a slight boil, then simmer.
Add Cream to your pot a few minutes before serving.
Ladle in bowls or cups. Garnish with Mozzarella cheese and basil leaves.
Enjoy this classic comfort food with my Three-Cheese Grilled Cheese Sandwich. mmmm good!

Chocolate Desserts, Desserts, Snacks, Uncategorized

Rich Dark Chocolate Brownies

May 25, 2023 Irma Crepps

These decadent super moist brownies will knock your chocolate socks off! My husband and I have perfected this recipe over many years. It’s his favorite chairlift snack between runs. They a sure to satisfy any chocolate craving!

Rich Dark Chocolate Brownies

Print Recipe

6 Carbohydrates

Course Dessert, Snack

Cuisine American

Keyword Almond flour, Butter, Chocolate Whey, Cocoa, Lilly's Chocolate Chips, Unsweetened Almond Milk, Walnuts

Prep Time 15

Cook Time 30

Total Time 45

Servings 9

Equipment

9x9 Baking Pan Line with Parchment Paper and Cooking Spray for easy removal from pan.
Medium mixing bowl
Measuring cups and spoons
Rubber Spatula & Whisk
Toothpick

Ingredients

1 Cup Almond Flour
½ Cup Dark Cocoa
¾ Cup Chocolate Whey Or your fav Chocolate Protein Powder
1 ¼ Cup Stevia Or your fav Sweetener
1 Tsp Baking Soda
½ Tsp Ground Coffee Bumps up the Chocolate Flavor!
½ Tsp Ground Cinnamon Another Chocolate Bumper!
½ Cup Melted Butter
½ Cup Vegetable Oil Or Canola or Avocado Oil
1 Cup Unsweetened Almond Milk
3 Large Eggs Whisk
¼ Cup No-Sugar Chocolate Chips I Like Lilly's Brand
¼ Cup Chopped Walnuts Option to add your choice of nuts or none

Instructions

Gather all your ingredients and tools for the trade to save you time. Set oven to 350F.
In a medium bowl whisk dry ingredients (first 7) until smooth.
Make a well in the middle of the mixture. Stir in butter, oil, milk, eggs, and chocolate chips.
Pour into a baking pan using a rubber spatula...no carb left behind!
Option to top batter with your favorite nut.
Bake around 25 minutes and check for doneness by inserting a toothpick in the center. If it comes out dry, they are done!
Let cool completely before slicing. If you can wait...
Enjoy with coffee, tea and a friend!

Desserts, Snacks

Peach Cobbler

July 18, 2022 Irma Crepps

Who doesn’t love a sweet, juicy peach dripping down your chin each summer? Well, this sweet peach cobbler has been requested by my husband every summer. I’ve tweaked it over the years from his Granny’s original recipe, leaving out all the sugar. Thank you Granny for the original recipe. Enjoy this seasonal peachy fav!

Peach Cobbler

Print Recipe

Approximately 14 Carbs per serving

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword Carbolose Flour, Lemon, Peaches, Swerve Brown Sugar, Swerve Confectioners Sugar

Prep Time 25

Cook Time 25

Total Time 50

Servings 8

Equipment

9 x 13 Baking Dish
Medium mixing bowl
Large Saucepan With boiling water
Large mixing bowl With ice water
Small Saucepan
Rubber spatula
Whisk
Paring knife
Measuring spoons and cups

Ingredients

6 Yellow Ripe Peaches Slice in wedges
1 Tbsp Lemon Juice
¼ Cup Swerve Brown Sugar
1½ Tbsp Cornstarch
½ Cup Water
¼ Cup Swerve Powdered Confectioners Sugar
½ Cup Carbolose Flour
1 Tsp Baking Powder
2 Tbsp Butter Melted
1 Egg

Instructions

Gather all of your "tools for the trade" including all equipment and ingredients to save time. Preheat oven to 350 F.
Remove skin from peaches by placing them in a pot of boiled water for 2 minutes. Transfer peaches to an ice bath.
The skin will easily rub off. No peeling!
Add sliced peaches to 9 x 13 pan and stir in lemon juice.
In a small saucepan on medium heat, whisk Swerve brown sugar, cornstarch and water until the consistency is smooth . This will thicken.
Pour mixture over the top of the peaches. Spread with the back of a spoon.
Topping: In a medium mixing bowl, mix Swerve confectioners sugar, Carbolose, baking powder, butter, and egg.
Drop 8 spoonfuls of mixture on peaches. Bake 20-25 minutes until the top is golden.
Serve with low carb vanilla ice cream or whipped cream. Enjoy!

Appetizers, Dinner Entrees, Holiday Favorites

Lamby Chops

April 3, 2022April 3, 2022 Irma Crepps

Lamb paired with a savory mint sauce is a match made in heaven. This is so quick and easy; perfect for an Easter brunch or main course. It’s okay to pick them up with your fingers because it’s a pop, a melt in your mouth lamby pop. Enjoy!

Lamby Chops

Print Recipe

Carbohydrates: 0

Course Appetizer, Easter, Holidays, Main Course

Cuisine American

Keyword Garlic, Lamb Chops, Lemon, Mint, Shallot, Thyme

Prep Time 20

Total Time 40

Servings 4

Equipment

Chef's Knife
Microplane optional
Skillet I like cast iron
Medium cutting board
Measuring Spoons
Wooden spoon
Tongs
Serving Platter
Aluminum Foil

Ingredients

2 lbs Lamb Rib Roast (Rack) about 8 chops
2 tsp Steak Grill Seasoning I like McCormick Montreal Steak Seasoning
3 tbsp Extra Virgin Olive Oil (evoo)
3 tbsp Butter
1 medium Chopped shallot
3-4 Fresh grated garlic cloves or 2 tsp garlic powder
1 tbsp Fresh chopped thyme or 2 tsp dried
1 tbsp Fresh chopped mint or 1 tsp dried
2 tbsp Lemon juice plus zest of one lemon
5 tbsp Mint sauce I like Crosse & Blackwell brand

Instructions

Gather all your "tools for the trade" plus all ingredients.
Cut chops between the ribs. You can wriggle the knife carefully between ribs to find the small space to cut through. Or have your butcher do this for you!
Season both sides of chops with grill seasoning. Heat skillet on high heat. Add butter and evoo. When butter becomes frothy, sear chops for 3-4 minutes on each side to reach a nice golden crust; an internal temperature reaching 145F for medium.
Let meat rest on a platter under tented foil.
In same skillet on medium heat, saute shallots and herbs for 2-3 minutes. Loosen brown bits from the bottom of the pan.
Add lemon juice, zest and mint sauce. Mix together and pour sauce over lambchops.
Serve and enjoy!

Breakfast, Dessert, Desserts, Snacks

Raspberry Crumble Bars

March 16, 2022January 21, 2024 Irma Crepps

I love how these healthy, chewy crumble bars satisfy afternoon cravings. They remind me of yummy packaged bars, but ohhhh so much better! So good and so quick to make. I say double the batch and freeze some for later cravings….

Raspberry Crumble Bars

Print Recipe

Approximately 7 Carbohydrates per bar

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Berries, Oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings 16

Equipment

1 Medium mixing bowl
1 Small bowl microwaveable
Measuring spoons and cups
Rubber spatula
8 inch square pan
Parchment paper

Ingredients

½ Cup Butter melted
½ Cup Swerve brown sugar
1 Cup Carbalose flour can order online or use almond flour
½ Tsp Baking soda
1 Cup Oatmeal steel cut or old fashioned
½ Cup Raspberry jam seedless fruit-only
3 Tbsp Hemp Hearts optional but adds texture and protein

Instructions

Gather all of your "tools for the trade" including your ingredients to save time
Preheat oven to 350F. Cut parchment paper to overlap your 8 inch baking pan.
Using cooking spray or butter, coat the inside bottom and sides of your pan, including the top of the parchment paper for easy removal.
Mix all the ingredients together except the jam.
Press 2 cups of the mixture into the pan with the bottom of a measuring cup.
Melt the jam in the microwave for 20 seconds . Spread over mixture in pan.
Pour the remaining mixture on top of the jam pressing gently with the bottom of a measuring cup.
Bake 40-45 minutes or until slightly golden on top. Cool on a wired rack.
Cut into 16 squares and enjoy!!

Enjoy!

Chocolate Desserts, Desserts, Snacks

Dark Chocolate Truffles

June 24, 2021January 20, 2024 Lisa Hazell

One of my all-time favorite indulgence is afternoon tea….preferably with a sweet….preferably something chocolate. Dark chocolate please! These little morsels are so rich and satisfying, I dare you to eat just one. Whether tea, coffee, or your much needed snack in the car while running errands, these dark chocolate truffles should satisfy any chocolate craving, any time of day. The cayenne pepper is not hot. It really elevates the chocolate leaving a nice lingering taste. And because it’s low carb, hey, I think you can have two! It’s all good. Enjoy.

Dark Chocolate Truffles

Print Recipe

Approximate Carbohydrate per Truffle: 5.6 gm

Course Dessert, Easter, Snack

Keyword Chocolate, Nuts

Prep Time 20

Cook Time 10

Total Time 30

Servings 20 Truffles

Equipment

Food processor or a hand mixer and medium size bowl
Rubber spatula
Small ice cream scooper or two teaspoons will work
Cookie sheet lined with parchment paper or cooking spray
Small bowl microwave-safe

Ingredients

½ Cup Butter softened
1 Cup Unsweetened Cocoa Powder
⅓ Cup Sweetener of Choice I use Brown Sugar Swerve
1 Tsp Liquid Sweetener of Choice I use Liquid Chocolate Stevia
½ Tsp Cinnamon
½ Tsp Cayenne Pepper Optional, however this leaves a great little kick after each bite!
½ Tsp Coffee grounds This really elevates the chocolate taste!
⅓ Cup Crushed pecans Or your favorite nut

Chocolate Icing

1 Tbsp Butter
1 Ounce Dark Chocolate I like Lilly's
¼ Cup Sweetener of Choice I use Allulose & 1 tsp stevia

Instructions

Preheat Oven to 350º F. Gather all "tools for the trade". This saves you lots of time!
Mix first seven ingredients in a food processor or bowl until well blended.
Form 1 tsp of mixture into a ball with your hands and place onto a lined cookie sheet. Continue to form balls with remaining mixture.
Bake for 10 minutes and cool completely.
Meanwhile, make the icing by melting the butter and dark chocolate chips in the microwave. Microwave on high for 30 second increments only to avoid burning the chocolate. Stir until smooth and creamy.
Dip the top of each truffle in the icing.
Sprinkle each with crushed nuts.
Let icing harden completely and enjoy!!