Good day everyone!! Got a yummy soup that I’ve been making now for over two years. Just a little note, the soup isn’t induction friendly. It’s meant for those who are past the induction phase or are maintaining. The dessert, however, is safe for induction and it’s gluten free! It’s been a while since I have made it and had forgotten just how yummy it actually is, and I’m not a chocolate fan.
(The above picture isn’t mine, for whatever reason I couldn’t a decent shot last night so I’ve looked at the recipe that Linda Sue shared and have received the proper link from whom the recipe originates, and it’s not much far off from mine, except Cheri’s soup is creamy. Please click HERE. Mine would be creamy too after adding sour cream to the bowl. Her picture is perfect and her recipe is just as yummy and safe for induction!)
Amanda Gayle’s Low Carb Nacho Beef Soup
2 pounds ground beef
1-10 ounce can rotel tomatoes
2 tsp salt
1/2 tsp pepper (additional seasonings I’ve added over the years have been 2 Tblsp chili powder and 1 Tblsp paprika)
2 cups chicken stock or beef broth
8 ounces cream cheese
4 ounces velveeta cheese
1 15.5 ounce can black beans
In large pot, brown beef. Add remaining ingredients, bringing temp back up till bubbly. Serve with salad or homemade low carb chips. Top with shredded cheese and sour cream if desired!
I rediscovered my recipe on Spark Recipes and compared it to my modified recipe that we keep in our family cookbook. I no longer use xanthan gum because it’s too easy to use too much which will make the dish slimy. Plus it grossed me out after I found out that xanthan gum is the same thing that is on the outside of vegetables as they begin to rot, that slimy coating…ick. This is why I now reduce the liquid and get a thicker soup!
For Linda Sue’s soup, 1/8th of a serving, the total net carbs comes out to 4 grams. That’s why I say it’s safe for induction, it’s a great soup and perfect for the colder months! I always like to cut up low carb tortillas into strips and deep fry them to serve on top of the soup. It’s a nice guilt free addition. For my soup, 1/8th of a serving is 12 net grams of carbs. Big difference between 4 and 12…but that’s the difference in adding black beans and not adding black beans. My family loves this soup with the black beans, can we say spoiled?! 😉 We have frozen the leftovers of this soup without any problems. Last night there was still half a dutch oven’s worth of soup that I put into a gallon size freezer bag, labeled and placed flat into the freezer. Next month it can be added to a new batch of Nacho Beef Soup for the family. If you can’t handle beef try making this with ground turkey, it’s delicious and you can’t even tell it’s turkey!
Low Carb Chocolate Coffee Cake
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp good cinnamon
1/2 tsp salt
3/4 cup Ideal Brown, or other natural sweetener
1/2 cup sour cream
2 tsp vanilla extract (almond or hazelnut)
Chocolate Cream Cheese Layer:
3 ounces unsweetened baker’s chocolate
6 ounces cream cheese
1/8 cup heavy cream
1/2 cup xylosweet or Stevia in the Raw
1/2 cup ground or chopped walnuts (or pecans)
Preheat oven to 350 degrees. Prep 9×13 inch baking pan, I like using those disposable pans for easy clean up.
Mix almond flour, baking powder, baking soda, salt, cinnamon, and natural sweetener. Set aside.
Blend together sour cream, eggs and vanilla until smooth. Set aside.
In a sauce pan over low heat melt chocolate and cream cheese, adding heavy cream to help keep it loose. This can also be done in a double boiler to ensure nothing burns. Remove from heat after completely combined, whisk in natural sweetener of your choice. Let sit for a couple of minutes before adding in the egg. (Reason being you don’t want to scramble your egg in the hot chocolate mix. It helps to already have the egg whisked before adding. And how will you know that it’s safe to add the egg? I can always tell once I can touch the outside of the pan completely with my hand and barely feel any warmth. That’s when I quickly whisk in the egg. The French would then say to strain the chocolate mixture just to make sure you’re not adding in any scrambled egg bits, but this stuff will be too thick to strain.)
Add sour cream mixture to almond flour ingredients. Pour cake batter into prepared pan (I just sprayed my pan with cooking spray). Now with a spoon, add half the chocolate cream cheese layer. Sprinkle with half the ground walnuts. Repeat with remaining chocolate and walnuts. Bake for 30-40 minutes (33 minutes always works for me) until the middle is set and edges are lightly browned.
This is especially good with low carb vanilla ice cream!
Serves 16 @ 2 net carbs per serving
Several folks have asked me over the years what is xylosweet/ideal brown, and where can it be purchased. Quite simply, those two sweeteners are all natural made from xylitol. You know, the sweetener found in most chewing gums. Both sweeteners are safe for diabetics but neither are safe for pets. Please do not share baked goods containing xylitol sweetener with your animals. It could make your fur–babies sick or worse.
Both sweeteners can be purchased online or in health food stores. You could try looking for them at Kroger’s or Publix as well. Both sweeteners measure cup for cup like sugar, takes out all that guess work, and there is not guilt in even eating low carb sweets that use xylitol because it helps to burn belly fat and promote healthy gums!
Bob’s Red Mill has almond flour, a little on the pricey side though. You can do what I do: in a clean unused coffee grinder, grind frozen almonds. Freezing the almonds retards the processing from turning the hard almonds into a paste or butter. I then pour each batch into the measuring cup that I have to use and continue grinding the almonds until I’ve reached the desired amount for the recipe. You’ll have more an almond meal/flour consistency but it still turns out just as nice.
Hope you all enjoy 🙂 Happy Eating!
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