Week’s Top Low Carb Recipes, Oct. 27 – Nov. 2

Who’s ready for this week’s top low carb recipes? Looks like you all had a sweet tooth this week, judging by the most popular picks from our Low Carb Zen Facebook page. Almost half are positively decadant! So without further ado, I present (in order of popularity) the recipes millions of low carbers around the world have liked, shared and pinned last week. Check out the recipe and Pinterest links.

This Week’s Top Low Carb Recipes!

	Oh my! Bacon-Wrapped Cheese and Mushroom Stuffed Chicken Breasts look great! And I especially appreciated the link to the video on how to stuff Chicken breasts. Very helpful; looks like all you need is a little know-how and sharp knife.
	Chocolate Raspberry Mini Cheesecakes are so inviting! For the sweetener, she recommends either NuNaturals Powdered Stevia, or Xylitol  or Erythritol. I would probably try to use the brand specified for Stevia because it can vary from brand to brand. However, I would feel quite comfortable using Swerve, as it is primarily Erythritol. If you do use Xylitol, be aware that it can cause “gastrointestinal discomfort” to people that don’t use it regularly and is extremely toxic to pets–even a very small amount can be dangerous for our furry friends.
	Who could feel deprived eating Frozen Strawberry Crumble Bars, I ask you?!? These are made with an Almond Meal crust, then popped in the freezer. She says they are best if not fully thawed. Works for me!
	Roasted Asparagus with Parmesan is an awesome option for some veggie goodness.  Where the recipe calls for “fresh cracked black pepper,” I got a mental image of me leaning over a plate of this, complete with a fancy pepper grinder, pretending I am all sophisticated and stuff. Ha!
	An easier way to make Poppers for the lazy cook? And bacon? Consider it done with these Cream Cheese and Bacon Poppers. I’d never thought to dip them in Ranch Dressing, but that sounds pretty good, too.
	I still cannot believe I haven’t tried these Peanut Butter Cheesecake bars…seriously. What’s wrong with me?!? Maybe it’s because I know I’d have trouble letting it chill 5 hours before I dug in. In case you don’t know, EZ-Sweetz from the recipe is a type of liquid Splenda, 0-carb. If you do use this, you’ll need to check the info on strength. I know long-necked bottle is 1/2 as sweet as some of the smaller, dropper-type bottles. So always check!
	These Pumpkin Protein Cookies look delightfully yummy! They do have some ingredients you may not have worked with, though. For the ground flax seed, I’d suggest golden flax seed (milder taste). It also calls for Chia Seeds and Protein Powder. The author doesn’t’ specify brand, but I like Jay Robb. I would stay away from the Stevia in the Raw–it has the filler Maltodextrin that adds a lot of carbs. Something like Swerve would be a perfect replacement.
	These Cauliflower Tortillas look just like traditional tortillas! How does she do that?!? A cheesecloth would be very handy to get the water out. And you’ll need either Parchment Paper or baking mats to cook these on.
	These little Zesty Cheddar Biscuits are made from Coconut flour instead of Almond flour. And I think they’d be a perfect fit for the Whoopie Pie Pan I just ordered. Woot!
	Super easy, this Cheesy Ham and Cauliflower Casserole looks like a quick dinner option to me! Personally, I would skip the Almond Milk because I like thicker casserole sauce. And to save carbs, shred your own cheese. (Pre-shredded has a starch added to keep it from sticking together.)

Have you tried any of this week’s top low carb recipes yet? Care to share results?