When you start a low carb lifestyle, you begin to realize how many things have sugar in them! As I started looking through recipes for pulled pork, I realized that I would have to improvise!

Ingredients:

• 3-4 lb pork shoulder
• 2 tablespoons smoked paprika
• 1 teaspoon pepper
• 1 teaspoon cayenne (if you like a kick throw some extra in but be careful!)
• 1 tablespoon garlic
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3 tablespoons Swerve brown sugar (erythritol)
• 1/4 C Apple Cider Vinegar
• 1/2 – 3/4 C Water

Instructions:

1. Mix all dry ingredients to make a rub.
2. Cover the entire pork with the rub.
3. Mix the water and vinegar and pour into the bottom of the Instant Pot.
4. Slowly place the pork shoulder into the  pot. Try not to wash away the rub when placing into the liquid.
5. Seal the Instant Pot and cook for 90 minutes.

Look at this finished product! Now all you need to do is to shred it! It should shred very easily. I usually let it sit a few minutes to soak up more juices.

 

Now if you are thinking, I want to throw this yumminess into a bun, but don’t want to ruin you carb count. I have a great 90 second low carb bread you can make while the pork is cooking.

• 3 tablespoons almond flour
• 1 egg
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Mrs. Dash

1. Mix all ingredients into a mug. I like to use the large mugs to make the bun a little wider.
2. Microwave for 90 to 120 seconds depending on your microwave power.
3. You want to let it cool and then use a knife to loosen the edges in the mug. Then dump it out.
4. Once out of the mug, cut in half and place in the toaster for extra crispy bread. Almond flour can burn so just watch the toaster and decide when you think it is done.

This bread is great for all kinds of meals. You can change up the seasoning to match what type of food you are making. It is similar to the texture of cornbread. It is more fragile in the sense that if you let your juicy pork sit in the bun for to long it begins to crumble.

NOW it is time to enjoy! A great meal without the carbs!

 

 

 

Once I surpassed running four miles at a time, I realized I needed a good protein shake to help support my athletic ambitions, but most protein shakes I’ve tried are disgusting! Plus, I am 95% dairy free, so I needed to find an alternative that would support and satisfy me.

Ingredients:

1 scoop unflavored Pea Protein

2 Tbsp Cacoa powder

1 Tbsp Swerve

5-8 drops of liquid Stevia

1/2 can Coconut Cream

1/3-2/3 cup Almond Milk

ice as desired

( 1 scoop of collagen peptides unflavored) if desired

Directions:

1. I throw all the ingredients into the blender/food processor except for the ice and blend well.
2. I check for thickness and sweetness, add more almond milk or Stevia if needed
3. I toss in a handful of ice and blend
4. I love to put my shake in a mason jar half filled with ice…why? I don’t know it just tastes better!

I would highly recommend using collagen peptides to help with muscle and joint health. It has really made a difference with my autoimmune symptoms, but everyone should support their muscles and joints! I do not get the gritty taste with this shake like most whey protein shakes. I would mess with the measurements to find what works for you taste wise, I use the coconut cream because it gives me a higher fat consumption. This could also be a meal replacement but of course try not to consume to much protein.

 

By the way this is kid approved, so you know it must be good! We throw in some whipped cream sometimes 🙂 Coconut whipped cream by the way!

 

If you have a craving for pumpkin but do not have the time to make a low carb version of pumpkin pie, then this is the cookie for you! I would honestly double this recipe because I was only able to get 8 cookies.

Ingredients:

• 2/3 cup Almond Flour
• 1 tbsp Coconut flour
• 1/4 cup brown sugar Swerve Sweetener
• 1 dropper liquid Stevia
• 4 tbsp pumpkin puree
• 1 tbsp Pumpkin Pie Spice
• 2 1/4 tbsp Kerry Gold Butter
• 1/4 tsp vanilla extract
• 3/4 tsp Baking powder
• 1 Egg
• 1/2 tsp nutmeg (optional)

1. Mix butter, egg, liquid stevia and vanilla together using a mixer. It works best if the butter is between cool and room temperature. 
2. Combine all dry ingredients in a separate bowl and then mix with liquid mixture.
3. Add in pumpkin puree and mix until well combined.
4. Scoop out batter and place on a lined baking sheet. I only had foil, so I oiled it just a bit so they wouldn’t stick. Flatten the batter on the baking sheet to your desired thickness and roundness. I made mine fairly thin.
5. Bake cookies at 350 for 15-25 minutes depending on your oven. My cookies were done but still nice and soft. I used coconut whipped cream for my filling but you could use heavy whipping cream, ice cream, or a cream cheese filling.

 

ENJOY!