Author: Lisa | Low Carb Yum

Nutrition Information

  • Serves: 6 servings

  • Calories: 278
  • Fat: 27.1g
  • Carbohydrates: 4.5g
  • Sodium: 156mg
  • Fiber: 1.2g
  • Protein: 4.2g

Prep time:  5 mins

Total time:  5 mins

This low carb no bake black forest cheesecake mousse is perfect for summer. Top with shaved chocolate or a fresh cherry. Can be made into a sugar free pie.


  • 8 ounces cream cheese, softened
  • 1/4 cup cocoa
  • 1/2 teaspoon Sweetleaf vanilla creme stevia drops
  • 1/4 teaspoon monk fruit extract
  • 1 teaspoon cherry extract
  • 1 cup heavy cream


  1. Beat cream cheese, cocoa, stevia, monk fruit, and cherry extract until smooth.
  2. In separate bowl, beat heavy cream with mixer until stiff peaks form.
  3. Fold half of the whipped cream into cream cheese, then fold in the rest of the whipped cream.
  4. Beat with an electric mixer on high until light and fluffy.
  5. Pipe into individual serving dishes and top each with a fresh cherry or grated chocolate, if desired.
  6. Refrigerate for at least two hours.


Double recipe to use as a no bake pie filling

Makes 6 servings

Nutrition per serving: 3.3g net carb



 Author: Lisa | Low Carb Yum

Nutrition Information

  • Serves: 12

  • Serving size: 20g
  • Calories: 64
  • Fat: 4.3
  • Saturated fat: 2.9
  • Trans fat: 0g
  • Carbohydrates: 0.7
  • Sugar: 0g
  • Sodium: 186g
  • Fiber: 0g
  • Protein: 6.4g
  • Cholesterol: 14mg

Prep time:  1 min

Cook time:  5 mins

Total time:  6 mins

Want a crunchy low carb snack that takes only a few minutes to make? You can bake up a batch of easy Parmesan crisps in less than ten minutes!


  • 12 tablespoons shredded Parmesan chees


  1. Preheat oven to 400°F
  2. Place each tablespoon of cheese on parchment paper or silicone lined baking sheet about 1 to 2 inches apart.
  3. Bake about 3-5 minutes. Edges should be browned, but not burned.
  4. Remove from oven and allow to cool on rack. Store in airtight container.


You may bake the chips at 300°F for about 8 minutes or 350°F for about 6 minutes.


 Author: Lisa | Low Carb Yum

Nutrition Information

  • Serves: 2

  • Serving size: 113g
  • Calories: 302
  • Fat: 27.1g
  • Saturated fat: 19.5g
  • Trans fat: 0.0g
  • Carbohydrates: 9.3
  • Sugar: 1.3g
  • Sodium: 128mg
  • Fiber: 6.8
  • Protein: 4.8g
  • Cholesterol: 62mg

Prep time:  10 mins

Total time: 10 mins

Making thick homemade milkshakes like the fast food restaurants is easy to do. Try this thick and rich low carb dark chocolate frosty milkshake!


  • 6 tablespoons heavy whipping cream
  • 5 tablespoons canned coconut milk
  • 1/8 teaspoon sugar-free vanilla extract
  • 2 tablespoons unsweetened dark cocoa powder
  • 2 tablespoons equivalent sugar substitute (I used Swerve) 

  1. Start whipping cream with mixer until soft peaks form.
  2. Slowly add remaining ingredients.
  3. Continue beating until stiffer peaks form.
  4. Put mixture in freezer.
  5. After 20 minutes, remove from freezer and stir with fork to break up frozen areas around edges.
  6. Keep checking mix every 20 minutes and stir until it’s reached the right consistency.


2.5g net carbs per serving
15g erythritol per serving




5 mins


20 mins


25 mins


One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors.

Author: Tiffany

Recipe type: Main Dish

Cuisine: Mediterranean

Serves: 4


  • 4-6 boneless skinless chicken thighs or breasts
  • ⅔ cup chopped roasted red peppers (see note)
  • 2 teaspoons italian seasoning, divided
  • 4 tablespoons oil
  • 3 teaspoons minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons crumbled feta cheese (optional)
  • thinly sliced fresh basil (optional)


  1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
  2. Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
  3. Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

​Slow Cooker Mongolian Beef


PREP TIME 10 mins

Cook time

4 hours

Total time

4 hours 10 mins


Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!

Author: Alyssa

Serves: 4-6


  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish


  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.


Hierdie is genoeg sous vir ‘n 20/22 kg skaap/of lam

1 bottel olie

1bottel wit asyn

1bottel bruin asyn

200ml sout (ons gooi 1 klein pakkie sout in – dit  proe partykeer of dit te min sout is)

1 refill pakkie swart peper

1 refill pakkie “pickling spices” of 1 houertjie Robertson BBQ speserye of  jou eie keuse bbq speserye

1 bottel worstersous

2 eetlepels garlic

500gr bruin suiker

3 tot 4 groot uie )gerasper

Laat staan oornag vir gebruik die volgende dag

Gooi bietjie sous deur ‘n lappie sodat jy die stukkies kan uitkry voor jy die spuit gebruik om die skaap mee in te spuit – of gebruik net so met die stukkies – dit is baie lekker – ek verkies die stukkies op die skaap.

Bedruip skaap die heeltyd met die sous

Ek spuit  ook so nou en dan Coke oor die skaap terwyl dit braai

Hou die kole warm


1 Kg Romi Margarien
1 L Room

60g Vis Speserye

200g Fyngedrukte Knoffel

125ml Suurlemoensap

20g Koekmeel

1Kg Mossels
Smelt die Romi margarien en voeg dan die room, suurlemoensap, vis speserye, knoffel en meel by en roer aanhoudend oor ‘n lae hitte

Moenie te lank kook nie – net tot alles goed gemeng is

Bedien oor vis, prons, mossels of enige seekos wat jy verkies.

Lekker Resepte Vir Jagters En Boere