About Vegetable Glycerine in Sugar-Free Cooking

Here is some useful information about food grade vegetable glycerine.

We use food grade vegetable glycerine a lot here at Kitchen Cheetahs. It works wonderfully as part of sugar-free sweetening systems. We use it as the base of our home made Stevia Glycerite (a NOW brand copy-cat recipe). We use it in sugar-free syrups. in icings, salad dressings, in baked goods, among other things. We have used this basic ingredient for years and love it!

See it used here in our Super Low Carb Fiji Sweet Hot Sauce.

We highly recommend having it in your pantry, because it is in several Kitchen Cheetah recipes.

Review some of it's good features below...


FOOD GRADE VEGETABLE GLYCERINE:

* is made from coconut or palm oil (heating under pressure with water)
* is GRAS
* is approved by Health Canada
* does not affect blood sugar – perfect for diabetics
* does not cause tooth decay
* helps prevent dehydration
* enhances athletic performance
* helps prevent constipation
* used as a humectant for skin conditions, specially dry skin.
* medically used to prevent brain swelling (intravenous)
* medicaliy used to reduce pressure within the eye (intravenous)
* is an excellent food preservative
* is an excellent emulsifier
* is used in eye-drops for dry eyes (pharmaceutical grade)


VEGETABLE GLYCERINE  is classified as a "sugar alcohol"....  as is ERYTHRITOL and XYLITOL.


Stay tuned,

Leila & Nancy

The Kitchen Cheetahs

Super Low Carb Fiji Sweet Hot Sauce

This amazing secret sauce is intensely punchy & sweet & spicy & fragrant...

And here is an even lower carb version for the athlete!

Fiji Sweet Hot Sauce

Happy 4th of July! This zippy recipe is our gift to you. We thought you should have some fireworks for your mouth to go along with the exploding night sky.

My mom created this healthy sauce while living in the Fijian islands, thus the name. Many people have asked for this recipe but alas, it could not be acquired - UNTIL TODAY. Do you feel loved?

"Fiji Sauce" brings it all together.

Our original Fiji Sweet Hot Sauce is much lower in carbs and sugars than a traditional Thai sweet chili sauce and you can use our yummy sauce in much the same manner.

This lower carb version omits the ripe banana and orange juice called for in the original recipe. No xylitol is used either, because it has more carbs than erythritol.

My dad has a black belt in Judo and is an instructor as well.The many athletes he trains and coaches want this very version of our Fiji Sauce because of it's super low carb and high fiber content. It helps these athletes keep their body fat percentage down, yet allows them to have a sweet treat, usually forbidden in their strict diets. This sauce does make you feel like you are cheating, it is so delicious!

Erythritol is used as the main sweetener in this lower carb version of Fiji Sweet Hot Sauce. Stevia glycerite is used to enhance the sweetness further.

Our punchy Fiji Sweet Hot Sauce is delicious as a condiment with just about anything. It makes a great dip, topping, sauce, dressing... uhh, main dish?

My dad has some of this punchy sauce everyday with his lunch or dinner. It is a beloved staple here at Kitchen Cheetahs! The picture above shows my dad ready to dig into a plate of our favorite Chicken Bake, with a side of our Quinoa Tabouli topped with this Fiji Sweet Hot Sauce.


Fiji Sweet Hot Sauce Recipe:

10 ounces frozen raspberries
12 ounces frozen pitted cherries

Mix the fruits together and set aside to thaw to room temperature.

While the fruit is thawing make a Habanero Paste:
4 to 6 habaneros
1/2 c. granular erythritol

Wearing gloves, remove the seeds and and pith from the habanero peppers.
Finely mince habaneros and then smash with the 1/4 c. erythritol to make a very smooth paste.

Puree the above thawed fruit with:
The prepared Habanero Paste above
2 16-ounce jars of "fire roasted" red peppers and their juice
4 c. granular erythritol
1/2 c. whole psyllium husks
3/4 c. raw apple cider vinegar, or a little more (to desired tanginess)
4 T. FINELY grated frozen, peeled ginger root, to taste
1 to 3 t. fresh orange or tangerine zest, to taste (or 1 to 2 drops orange or tangerine essential oil)
3/4 t. sea salt or BioSalt, or a little more, to taste
1/2 t. turmeric powder
1/8 to 1/4 t. garlic powder, to taste

Pulse/grind into a medium smooth sauce. Do in batches to accommodate your food processor.
Put the processed mixture into a large non metallic bowl or pot.

Stir in:
1 1/2 c. water
1 c. vegetable glycerine (food grade)
Stevia glycerite to taste

Add stevia glycerite to taste. It will take quite a lot (don't be surprised) to make a very sweet sauce balanced by zip and tang.  

Gently heat and stir the sauce until it reaches 110 degrees F, to blend flavors and activate fiber.

Let sauce cool before transferring into mason jars. Put 1 jar in your fridge and freeze the rest.


Notes: 

Start with 1 t. of orange zest, stir in well and then taste the sauce. You can try adding a little more orange zest, but you dont want the sauce to taste like oranges... just be highlighted in a subtle way.
.
This sauce mellows and changes a little overnight. The heat mellows and the apple cider vinegar mellows, so make sure you use enough peppers and vinegar to give a strong punch to this sauce!

My mom prefers the flavor of our first version of Fiji sauce that used more fruit plus xylitol. She is on a super low carb diet right now and does not mind the few extra carbs in the fruitier sauce.

 Photos of the process:

Be very sure that the Habanero pieces are very fine so you don't bite down a piece of ultra-hot pepper....  This also ensures that the unique Habanero flavor is dispersed beautifully throughout the sauce.

HABANERO PEPPERS ARE CRUCIAL TO THE SUCCESS OF THIS SAUCE ‼️(however, you may reduce  from 3  peppers down to 2 if you absolutely must)

Frozen ginger grates best! Use a very fine grater or a micro plane grater  so that the ginger is essentially powdered for Best results.

Psyllium husk's thicken the Fiji Sweet-Hot Sauce. It's a good idea to purchase organic psyllium if you can, as it is guaranteed to be clean.

Summer chicken snack: Coarsely shred chilled white chicken breast and serve with your favorite mayonnaise and a side of Fiji sweet hot sauce.It's super fast. Super quick. Super delicious!

Mayo and Fiji sauce dipped chicken

Chicken breast dipped in mayo and Fiji sauce - It doesn't get better than this.

3 1/2 quarts of Fiji sauce️️

Gorgeous birds eye view of the 3 1/2 quarts of Fiji sauce

Well, Hello Gorgeous!

Enjoy!

Leila & Nancy.

The Secret Sauce! Our Famous Fiji Sweet Hot Sauce Recipe Now Revealed.

This amazing secret sauce is intensely punchy & sweet & spicy & fragrant!

Fiji Sweet Hot Sauce

Happy 4th of July! This zippy recipe is our gift to you. We thought you should have some fireworks for your mouth to go along with the exploding night sky.

My mom created this healthy sauce while living in the Fijian islands, thus the name. Many people have asked for this recipe but alas, it could not be acquired - UNTIL TODAY. Do you feel loved?

"Fiji Sauce" brings it all together.

Fiji Sweet Hot Sauce is much lower in carbs and sugars than a traditional Thai sweet chili sauce and you can use our yummy sauce in much the same manner.

There are some naturally occurring sugars from the fruits used in our sauce, but we add no additional sugar.

Erythritol is used as the main sweetener and then a little stevia glycerite is used to enhance the sweetness further. Optionally, you may also use a little xylitol too (see the notes below the recipe). We prefer the version that uses a combo of erythritol and xylitol. Xylitol has more carbohydrates than erythritol, but it is still sugar-free and enhances the sweetness nicely.

Our punchy Fiji Sweet Hot Sauce is delicious as a condiment with just about anything. It makes a great dip, topping, sauce, dressing... uhh, main dish?

My dad has some of this punchy sauce everyday with his lunch or dinner. It is a beloved staple here at Kitchen Cheetahs! The picture above shows my dad ready to dig into a plate of our favorite Chicken Bake, with a side of our Quinoa Tabouli topped with this Fiji Sweet Hot Sauce.

See an even lower carb version of our Fiji Sauce here!


Fiji Sweet Hot Sauce Recipe:

10 ounces frozen raspberries
12 ounces frozen pitted cherries
3 small "dead-ripe" (nearly black) bananas that have been frozen
4 T. frozen orange juice concentrate

Mix the fruits together and set aside to thaw.

While the fruit is thawing make a Habanero Paste:
4 to 6 habaneros
1/4 c. granular erythritol

Wearing gloves, remove the seeds and and pith from the habanero peppers.
Finely mince habaneros and then smash with the 1/4 c. erythritol to make a very smooth paste.

Puree the above thawed fruit with:
The prepared Habanero Paste above
2 16-ounce jars of "fire roasted" red peppers and their juice
3 3/4 c. granular erythritol
1/3 c. whole psyllium husks
3/4 c. raw apple cider vinegar, or a little more (to desired tanginess)
4 T. FINELY grated frozen, peeled ginger root, to taste
3/4 t. sea salt, or a little more, to taste
1/2 t. tumeric powder
1/8 to 1/4 t. garlic powder, to taste

Pulse/grind into a medium smooth sauce. Do in batches to accommodate your food processor.
Put the processed mixture into a large non metallic bowl or pot.

Stir in:
1 c. water
Stevia glycerite to taste

The sauce should be sweet and tangy.
Gently heat and stir the sauce until it reaches 110 degrees F.
Let sauce cool before transferring into mason jars. Put 1 jar in your fridge and freeze the rest.


Notes: 

Instead of the 3 3/4 c. erythritol called for you may use 3 c. erythritol plus 3/4 c. xylitol. This is our favorite sweetener blend for this sauce.

This sauce mellows and changes a little overnight. The heat mellows and the apple cider vinegar mellows, so make sure you use enough peppers and vinegar to give a strong punch to this sauce!

 Photos of the process:

Be very sure that the Habanero pieces are very fine so you don't bite down a piece of ultra-hot pepper....  This also ensures that the unique Habanero flavor is dispersed beautifully throughout the sauce.

HABANERO PEPPERS ARE CRUCIAL TO THE SUCCESS OF THIS SAUCE ‼️(however, you may reduce  from 3  peppers down to 2 if you absolutely must)

Frozen ginger grates best! Use a very fine grater or a micro plane grater  so that the ginger is essentially powdered for Best results.

Psyllium husk's thicken the Fiji Sweet-Hot Sauce. It's a good idea to purchase organic psyllium if you can, as it is guaranteed to be clean.

Summer chicken snack: Coarsely shred chilled white chicken breast and serve with your favorite mayonnaise and a side of Fiji sweet hot sauce.It's super fast. Super quick. Super delicious!

Mayo and Fiji sauce dipped chicken

Chicken breast dipped in mayo and Fiji sauce - It doesn't get better than this.

3 1/2 quarts of Fiji sauce️️

Gorgeous birds eye view of the 3 1/2 quarts of Fiji sauce

Well, Hello Gorgeous!

Enjoy!

Leila & Nancy.

Summer Hibiscus Punch (Sugar-Free) & Hibiscus Lemon-Lime-ade

Hibiscus blossoms make a truly beautiful & thirst-quenching summer beverage.

Summer Hibiscus Punch

Hibiscus is naturally tart and makes a beautiful ruby toned beverage.You can use it alone or mix it with citrus. Here are a couple of ways that I mix hibiscus with fresh citrus juices.

You can brew bulk dried hibiscus blossoms in a french coffee press. Pour in boiling water and let it steep 15 minutes or so. Strain off into a jar. Add more boiling water to the used hibiscus blossoms in the French coffee press and let steep a while, strain off into the jar of hibiscus tea. Chill.

I like to make a strong hibiscus concentrate and keep it in the fridge for easy use. I then dilute it with water and/or other fruit juices and sweeten to taste.


Summer Hibiscus Punch (serves 1):

This is a simple cold ,drink consisting of 2 cups cold brewed hibiscus blossom tea and 1 lime juiced. I then add a few drops of stevia glycerite , to taste. Add ice, and you're good to go!

Lovely Hibiscus  Lemon-Lime-ade: 


Yield: 1 gallon.

 Mix together 2 cups of strong hibiscus tea plus the juice of 1 lemon and 2 to 3 limes, add 3/4 c. sugar and stir well to completely dissolve.. Top off with water and ice to make 1 gallon. Then add a few drops of stevia glycerite, to sweeten to taste. Garnish with 3 thin lemon slices and a few spearmint leaves.

To make sugar-free: Sweeten with 1 c. erythritol and then finish sweetening it with a bit of stevia glycerite, to taste.

Enjoy,

Leila.
 

Yummy Sun Warrior Butterscotch Protein Pudding (Low-Carb, Vegan & Sugar-Free)

Butterscotch Pudding with Crispy Toasted Almonds and Monkey-Break Bananas.

Here It is as promised... Now you can have dessert for breakfast. 

Here is our delicious low-carb, sugar-free Butterscotch Protein Pudding recipe! First we came out with a yummy chocolate protein pudding. Next I will be posting a recipe for Vanilla Protein Pudding!

We love these puddings because they are really good for you and they are very enjoyable to eat. I feel good about offering this to my family, and you can too. Like the chocolate protein pudding, this is low-carb, sugar-free, gluten-free, corn-free, egg-free, dairy-free, and vegan.

You also get a nice dose of healthy coconut oil in this recipe. Research the virtues of coconut oil if you are unfamiliar with it's health benefits.

This pudding is silky, creamy and dreamy. You will be very surprised when you review the ingredient list. It is unusual but trust me, it's good. It is very quick to mix up a batch in your VitaMix (high-powered blender). This pudding is"cooked" just like the Sun Warrior Chocolate Protein Pudding. You can then transfer it to serving size mason jars and store in your refrigerator, and it will be ready when the cravings hit. It freezes beautifully too.


Sun Warrior Butterscotch Protein Pudding Recipe:

3 c. hot water
1 1/4 c. Sun Warrior "Warrior Blend" Raw Vegan Vanilla Protein powder
1/2 to 1 c. Golden Lakanto Zero-Calorie Sweetener, to taste
3 T. deodorized coconut oil
1 T. caramelized ghee  (or omit and just use 1/4 c. coconut oil)
1/4 c. raw cashew butter (could try roasted cashew butter)
1/4 c. Kitchen Cheetah's sugar-free maple syrup
1 c. deep orange baked yam (without skin)
1/4 t. Kitchen Cheetah's BioSalt
Kitchen Cheetah's Stevia Glycerite
Butterscotch flavor, to taste (or vanilla and butter flavor, plus rum or brandy flavor)

Method:

Place the HOT water into a VitaMix blender container.Then add the 1 1/4 cup protein powder, and 1 cup Golden Lakanto.

Put the VitaMix lid on and blend on medium speed just until combined. Turn off the blender and then scrape down the sides of the blender.

Secure the lid on tightly and process on highest speed until steaming hot and perfectly smooth. The temperature should reach at least 130 degrees F. for the pudding to have the best texture and flavor (don't go over 170 degrees). The friction of the blades heats the liquid after a short time. Measure temperature with a thermometer.

Turn off the VitaMix, remove lid and add the rest of the ingredients to the blender, except for the stevia glycerite and flavoring.

Place lid tightly on and process on the highest speed until the pudding is steaming hot and smooth. Scrape down the sides as needed (with the blender turned off!). If the mixture gets a little too thick, use the "Tamper" to help it along. 

Turn off the VitaMix, Taste the pudding. Add stevia glycerite, a few drops at a time, to taste if you want the pudding sweeter. Add flavorings to taste.

Give a final blend and taste for balanced flavors.

Portion finished pudding into serving-sized jars and store in the refrigerator. The jars of pudding also freeze well!

To Serve:

A good way to serve this is to top the pudding with sliced or broken bananas and crushed gluten-free pretzels. Pour your favorite cold, milk over top and dig in! Our favorite milks are whole organic milk, almond mylk, coconut/almond mylk, or cashew mylk.

Notes: 

This pudding thickens more when chilled due to the coconut oil content. If the chilled pudding turns out thicker than you would like, just stir in a bit more water to suit your individual taste.

We add the flavorings to the pudding to make the most of the butterscotch flavor and to make the least of the pea protein flavor!

Enjoy,

Leila & Nancy,

Fresh Figs & Cream for Breakfast

Here is a super easy, delicious breakfast when figs are in season

This is so simple, and we wanted to bring this yummy dish to your attention.

I enjoyed eating this for breakfast at my mom's house after we went and picked figs together. I especially enjoyed taking off my sandals and climbing the fig trees to get the ripe ones on the tippy-top! We got to go harvest figs twice while I was there. So fun!

Some of the figs we picked and brought home.

Here are some "blond" figs too!

My mom calls this "Fig Mush". It's delicious, whatever you choose to call it!


Fig Mush Recipe:

Fresh figs
Organic whole milk
Organic cream
Stevia glycerite, optional
BioSalt, optional


Method:

Snip fresh figs into a serving bowl.
Pour over some milk.
Pour over some cream
Add a drop of stevia glycerite to sweeten further, if desired
Stir and add a pinch of BioSalt, if desored.

Snip the fresh figs into little bite-sized pieces.

Pour milk then cream over top. Sweeten with a drop of stevia glycerite if desired.

Blond Fig Mush.

Enjoy,

Leila & Nancy.

Easy Sun Warrior Chocolate Pudding (Sugar-Free & Vegan)

Easy Sun Warrior Chocolate Pudding.

Here is the beginning of a series of delicious, sugar-free protein pudding recipes that you can make yourself!

We have been talking about creating delicious tasting protein-packed pudding recipes. We wanted a dessert pudding that is good for us and our families. This recipe is the beginning of these formulations. This pudding recipe is low-carb, sugar-free, gluten-free, corn-free, egg-free, dairy-free, and vegan.

My mom discovered that when you puree and heat the warrior blend protein powder with liquid, it "cooks" up to make a silky smooth creamy pudding that thickens perfectly when chilled. Vegan protein powders are not usually this smooth, it's the "cooking" process in the VitaMix that transforms it. we were thrilled to see that it also thickens up beautifully.

This recipe makes up several servings. We like cooking this way, it cuts down on the daily food prep time. Make up a bunch and get it out of the way. That's how we roll.

This recipe is very easy to make in a VitaMix high-powered blender. VitaMix is famous for being able to cook soups just by the friction caused by it's fast moving blades.

So assemble your ingredients and get ready to enjoy a guilt-free treat for breakfast, lunch, or a quick snack anytime!

Sun Warrior Chocolate Pudding Recipe:

Yield: 8 generous servings.

13.5-ounce can Full Fat coconut milk, plus HOT water to make a total of 3 1/4 cups.

1 c. Sun Warrior brand Chocolate "Warrior Blend" protein powder

1/2 c. white or purple yam or sweet potato that has been baked until soft (remove skins)

1/2 to 1 c. White Lakanto sweetener powder, to taste

1/4 c. coconut oil (deodorized makes a more chocolaty flavor)

2 T. vegetable glycerine or other liquid sweetener

2 T. xylitol (or 2 T more Lakanto)

1/3 to 1/2 c. dutch cocoa powder, to taste

1 to 3 t. black cocoa powder, optional for richer color (we like 3 t.)

2 t. real vanilla extract

1/4 t. almond extract
1/4 t. BioSalt

1 fat pinch of canella powder or ceylon cinnamon

Stevia glycerite, to taste, optional

Real chocolate flavoring, to taste, optional
Coffee flavoring, optional

Method:

Place the 3 1/4 cups liquid (coconut milk plus water) into a VitaMix blender container.Then add the 1 cup protein powder.

Put the VitaMix lid on and blend on medium speed just until combined. Turn off the blender and then scrape down the sides of the blender.

Secure the lid on tightly and process on highest speed until steaming hot and perfectly smooth. The temperature should reach at least 130 degrees F. for the pudding to have the best texture and flavor (don't go over 170 degrees). The friction of the blades heats the liquid after a short time. Measure temperature with a thermometer.

Turn off the VitaMix, remove lid and add the rest of the ingredients to the blender, except for the stevia glycerite and chocolate flavoring, if using.

Place lid tightly on and process on the highest speed until the pudding is steaming hot and smooth. Scrape down the sides as needed (with the blender turned off!). If the mixture gets a little too thick, use the "Tamper" to help it along. You may also add up to 1/4 cup more water (making a total of 3 1/2 c. liquid).

Turn off the VitaMix, Taste the pudding. Add stevia glycerite, a few drops at a time, to taste if you want the pudding sweeter. Add chocolate and coffee flavoring to taste, if you want to.

Give a final blend and taste for balanced flavors.

Portion finished pudding into serving-sized jars and store in the refrigerator. The jars of pudding also freeze well!

To Serve:

A good way to serve this is to top the pudding with sliced or broken bananas and crushed gluten-free pretzels. Pour your favorite cold, milk over top and dig in! Our favorite milks are whole organic milk, almond mylk, coconut/almond mylk, or cashew mylk.

Notes: 

If a less thick pudding is desired, add another 1/4 cup water, to make a total of 3 1/2 cups liquid used This pudding thickens more when chilled due to the coconut oil content. If the chilled pudding turns out thicker than you would like, just stir in a bit more water to suit your individual taste.

We add the canella powder, chocolate flavoring, and the coffee flavoring to the pudding to make the most of the chocolate flavor and to make the least of the pea protein flavor!

Stay tuned, a yummy butterscotch protein pudding is being perfected now!

The Sun Warrior protein powder used for this recipe.

The texture and thickness of the Sun Warrior Chocolate Pudding before chilling.

This makes 8 generous servings of protein pudding.

Sun Warrior Protein Pudding topped with Bananas, G-F Pretzels, and Whole Organic Milk.

Enjoy!

Leila & Nancy.

Rich Lactose-Free Milk - with many Vegan options

Here are several delicious milk alternatives suitable for just about every diet out there!

My mom has made several kinds of milk alternatives over the years. Some are dairy free and vegan. Some are nut-free. Some are made with homemade seed milks. Some are protein enriched. All of them are sugar-free.

Here is our families favorite, creamy, dairy-like beverage that is lactose-free with lots of vegan options. This basic recipe of hers offers you a lot of versatility. Play with different variations and blends of milks to find what you love best. For example, one great combination is almond and coconut milk. You can either make a sweet or neutral tasting milk, depending on what you plan on using it for.


Mom's Rich Lactose-Free Milk Recipe:

1 quart lactose free milk *
2 to 3 T. whey protein powder (unflavored and unsweetened), or more to taste
1/8 to 1/4 t. BioSalt, to taste
2 to 4 T. coconut milk powder (for a creamier taste), optional
1/4 t. stevia glycerite, to taste
A few drops of real vanilla extract
A few drops almond extract, optional


Method:

Warm the lactose-free milk or combination of lactose-free milks to 80 to 100 degrees.
Put half of the warmed milk (2 cups) into a blender.
Add the whey protein powder and coconut milk powder, and blend together.
Add the rest of the milk and blend.
Add the flavoring. (Vanilla and/or almond extract is especially good with coconut milk.)
Add the salt to taste, until the mixture does not taste "flat or watery".
Add stevia glycerite, to taste.
Chill.


* You may choose from a variety of unflavored and unsweetened lactose free milks:
Almond milk (in milk section of grocery stores)
Coconut milk (in milk section of grocery stores)
Organic Soy milk (in milk section of grocery stores)
Rice milk (in milk section of grocery stores)
Cashew milk (homemade)
Hemp seed milk (homemade)
Sesame seed milk (homemade)
Sunflower seed milk (homemade)
etc...


See our Copy-Cat Almond Breeze Recipe for an example of how to make your own nut milk.

Notes: 

You can make this milk rich and sweet enough to be similar to Half & Half.

You may add a little bit of non-GMO lecithin powder to this lactose-free milk, especially when making the vegan versions, particularly with coconut milk - It helps emulsify the fat, and adds wonderful nutrition for the nerves. Lecithin also makes the milk taste even creamier and richer.

Almond extract is the best thing we have found for complimenting the flavor of coconut, in fact going so far as to partially neutralize the coconut taste for people who do not like the taste of coconut milk.

This milk is wonderful used in many ways:

Added to hot cocoa mix
Poured over hot cereal like oatmeal
Used as a base for smoothies
Used as an ice cream base
Chilled for drinking a tall cold glass along with a side of cookies


Enjoy,

Leila & Nancy.

The BEST Tasting D.I.Y. Low-Carb Milk (3 Variations)

I thought you may enjoy a tasty yet inexpensive "Milk" to enjoy with your new low-carb breakfasts.

I have been posting some nice low-carb breakfast options, but they all go well with milk! We need a low-carbohydrate milk too, right?

You could always use unsweetened almond, coconut, or soy milk, but I thought I'd give you a really affordable option for all you dairy lovers out there (me). You most likely have milk for the rest of the family, so it will be easy to make this recipe for yourself.

I have included other low-carb milk variations, but the first one tastes the best. Try them all and see what you think. I know I love to have lots of options, so I try hard to provide you with a variety of options too.



The Best Tasting Low-Carb Milk Recipe:

1 c. organic whole milk (12 grams total carbs)
3 to 4 c. purified cold water
2 to 4 T. heavy cream (from about .80 to 1.60 total carbs)
1/8 t. sea salt or BioSalt, to taste
1/4 t. stevia glycerite, to taste
1/2 t. real vanilla extract, to taste (optional)


Method:

Measure everything into a glass mason jar.
Tighten the lid and shake together well.
Chill in the refrigerator.



To make 1 serving (3.2 grams carbs):

1/4 c.organic whole milk (3 grams carbs)
3/4 to 1 c. purified cold water
1/2 to 1 T. heavy cream (from about .20 to .40 total carbs)
1 pinch sea salt or BioSalt
1 to 2 drops stevia glycerite, to taste
1/8 t. real vanilla extract, to taste (optional)

Notes & Variations:

This Low-Carb Milk has a combined total of about 12.8 grams of carbohydrates for the full amount made (with only 2 T heavy cream added).

If you want more of a skim milk taste, mix it with the 4 c. water.

If you want more of a whole milk taste, mix it with only 3 c. water.

If you want a richer milk, increase the cream up to 8 T.

If you want to make chocolate milk, add a paste made of cocoa powder and sweeten to taste

If you want to use powdered milk instead of fresh whole milk: 

Omit whole milk and add 1/4 c. plus 1 T. plus 1 t. instant dry milk powder (dried whole milk is preferred to dried skim milk). Increase the heavy cream to anywhere from 4 to 8 T., according to your tastes. This version does not taste as good as when using fresh whole milk. (The carb count is the same for the powdered milk and the fresh milk.)


If you want a higher protein content Low-Carb Milk (1 serving): 

Mix together these dry ingredients:
1 T. buttermilk powder (a low carb variety)
1 T. whey protein isolate *
1/4 t. Table-Top Sugar Replacement Blend
1 pinch sea salt or BioSalt
Slowly add:
1 c. purified water
2 T. heavy cream
Mix well until everything is dissolved, then add: 
A splash of real vanilla extract, if desired
Chill well. Shake well before using.
(0.5 g carbs and 11 g protein per serving.)

* Source: Now brand or get from the Protein Factory (online).


Now you can enjoy some low-carb milk with your High Fiber Hot Cereal, low-carb pancakes or low-carb buttermilk pancakes!


Enjoy,

Leila.