low carb

Instant Pot Taco Meat – Keto/THM S

September 17, 2020 by Stacy Craft Leave a Comment

This Instant Pot taco meat is seriously the best that you will ever make! And the best part – it works for your Keto, low carb or Trim Healthy Mama lifestyle.

My goal to start using and loving my Instant Pot has slowly been becoming a reality. I’ve made chicken stock, shredded Mexican pork, sous vide eggs, southern style veggies and even some desserts.

And I’m kinda loving it. Finally! I thought it would never happen. But I keep finding myself trying to figure out another recipe to throw in my Instant Pot. I even got rid of my crock pot last week (gasp)! Ok truth be told, I dropped the lid and it broke so it wasn’t really usable anymore but I got rid of it nonetheless.

So when I was scrolling Pinterest and saw a Taco Bell style taco meat in the Instant Pot, I had to try it. I’ve been a Taco Bell fanatic for as long as I can remember and anytime someone claims a copycat recipe I’m in.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Instant Pot Taco Meat – Keto/THM S

The pin that I saw was written at the blog The Salty Pot. I followed the directions meticulously (subbing in my own seasoning) and it turned out great! I made some small changes to the original to make it work for our family & our Trim Healthy Family lifestyle.

And I’m telling you, it is good. I don’t know if it is Taco Bell good (because can anyone ever reach that greatness??) but I think you will enjoy it. My husband claimed it to be the best taco meat that I had ever made. The cooking process really infuses the meat with the Mexican seasoning blend giving it much more flavor than letting it simmer 5 or 10 minutes on the stove.

The recipe does have a couple of steps and isn’t exactly a quick recipe. But since it is made in the Instant Pot, you can set it and forget it. It is also a great recipe to make ahead and freeze. More details on how to do that in a minute.

Step 1: Cooking the Ground Beef

You can use frozen or fresh ground beef in this step. Which is great if you are like me and forget to thaw out your meat!

Frozen Instructions: Add 2-3 lbs frozen ground beef and 1 cup of water to the Instant Pot. Seal and set manual high pressure to 30 minutes. Quick release when complete.

Fresh Instructions: Add 2-3 lbs fresh ground beef and 1 cup of water to the Instant Pot. Seal and set manual high pressure to 8 minutes for 2 lbs or 10 minutes for 3 lbs. Quick release when complete.

Step 2: Break up the Cooked Beef

Using a meat masher, break the cooked beef up into small pieces. The first key in my opinion to Taco Bell style beef is that the meat is broken up into very small pieces.

Now drain the water & grease from the beef.

Step 3: Taco Seasoning

Now it is time to season the Instant Pot taco meat. Add 1 cup of beef broth and 2 tablespoons of taco seasoning for every pound of ground beef. If you want to use a store bought packet of seasoning, that is 1 packet per pound.

If you are a Keto or Trim Healthy Mama, try this healthy homemade taco seasoning. You can make a big batch in just a couple of minutes.

Seal the pot & place on manual high pressure for 30 minutes.

Step 4: Saute if Needed

I found that if you use 3 lbs of beef, you don’t really need to do this step. There will be a small amount of liquid left but I left it so that when I warm it back from frozen, there will be a bit of liquid.

If you use only 2 pounds or want to eat right away vs. freezing, you need to get some of that liquid to evaporate. Turn the pot off & then turn it back on by pushing the saute feature. Allow the liquid to cook off for approximately 15 minutes stirring occasionally.

Step 5: Freezing

If you want to freeze the Instant Pot taco meat for an easy meal later on just let it cool after step 4. Divide it into gallon size ziplock bags in portions that meat your family’s needs.

Label your bag and lay it flat to freeze.

To reheat, thaw in fridge and warm it in a skillet or in the instant pot on the saute setting. If you got rid of most of the liquid in the original cooking process, you may want to add 1/4 a cup of beef broth when warming.

Serve the meat with your favorite taco toppings.

Make your Taco Meat Even Better!

Add Chorizo – Add a package of chorizo during step 3 to the already cooked ground beef. It really helps with flavor and consistency.
Pack it with Veggies – Also in Step 3, you can add 1/2 a bag of frozen cauliflower rice to your ground beef/chorizo mixture. The cauliflower takes on the flavor and color of the meat. Give it a good stir after the second round of pressure cooking is done to mix it all together. My 7 year old and my husband never knew it was there. And that is saying something!

More Healthy Low Carb / THM S Mexican Recipes:

30 Min Salsa Verde Chicken with Queso Cauli Rice

Keto Cheese Enchiladas (No Tortilla)

Instant Pot Shredded Mexican Pork

Low Carb Pork Belly Tacos with Siracha Mayo

Instant Pot Taco Meat - Keto/THM S

Servings

Ingredients

2-3 lbs ground beef
1 cup water
1 cup beef broth
2-3 Packets Taco Seasoning (1 pack per lb) (If using homemade, use 2 tablespoons of seasoning for each lb of beef)

Servings

Ingredients

2-3 lbs ground beef
1 cup water
1 cup beef broth
2-3 Packets Taco Seasoning (1 pack per lb) (If using homemade, use 2 tablespoons of seasoning for each lb of beef)

Instructions

Place the fresh or frozen ground beef in the instant pot with 1 cup of water.
Set Manual pressure to high, seal and cook 30 minutes if beef is frozen. Follow the same process but set the time to 8-10 minutes if the beef is fresh. (8 mins for 2 lbs, 10 mins for 3 lbs)
Quick release the pressure & break up the ground beef into small pieces.
Drain off the water and grease from the Instant Pot.
Add 1 cup of beef broth and taco seasonings to the pot.
Set manual pressure to high, seal and cook for another 30 minutes.
If you used 3 lbs of beef, most of the liquid should be absorbed after a quick release of pressure. If you used 2 lbs or have excessive liquid with 3 lbs turn on the saute feature. Saute for 10-15 minutes until most of the liquid is absorbed, stirring frequently.
To Freeze: allow the meat to cool. Separate the taco meat into portions that will feed your family and place into freezer bags. When ready to use, thaw the meat in the fridge. To warm, simply use the saute feature on the Instant Pot or add to a skillet on the stove. You may need to add 1/4 - 1/2 cup of water or beef broth while heating.

6 Trim Healthy Mama Lunches For Work

April 14, 2018 by Stacy Craft 8 Comments

These 6 Trim Healthy Mama lunches will make your work week so much easier and keep you on plan.

The Trim Healthy Mama plan works for weight loss but it can seem overwhelming at first.

The biggest complaints that I see on the Facebook groups regarding the plan is the large time and cooking commitment and that it costs too much. With proper planning, both of those can be easily overcome.

Here you will find six Trim Healthy Mama lunches that you can take to work that require little prep work and are fairly economical.

The other complaint that I hear is that it is hard to know which type of meal (S or E) that you are consuming.

Each of these meals will be labelled so that you can easily determine the fuel of the Trim Healthy Mama lunch that you are consuming. And if you want an extra THM S idea, read about my favorite protein packed salad here.

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

Need More THM Lunch Ideas?

12 Easy Low Carb Lunch Ideas

One Rotisserie Chicken, Five THM Lunches

5 THM Leftover Chicken Lunch Ideas

Lunch on Trim Healthy Mama – 35 Meal Ideas

Meal Prep Tip

I don’t like participating in the Sunday meal prep game. My Sundays are for church, family, rest and Pinterest (in that order). If it works for you great but if it doesn’t, here is what I do. I just cook extra of whatever meat that I make for dinner and then incorporate that extra into lunches during the week.

For example, I will have my husband grill a couple of extra chicken breasts which takes no extra time. I also brown my ground beef as soon as I buy it and then freeze it. Doing this makes a lunch with ground beef a cinch to pull together.

6 Trim Healthy Mama Lunches

I am trying to shed some of my leftover baby weight so I am currently sticking with one E meal or snack a day and the rest of my meals fall into the S category. If you are closer to goal weight, you may want to add in extra E meals or even some crossovers.

(That is what works for me. Some people find that more E meals aid in their weight loss. You may have to play around with it to see what works best for you)

Grilled Chicken Salad – THM S

Salad included baby spinach and shredded cabbage, grilled chicken (leftover), boiled egg, shredded cheese, 1/2 an avocado, mini bell peppers and ranch dressing.

Another of my salad favorites is the Mama’s salad. It is awesome because the protein requires no pre-cooking and you can read about it here.

Sprouted Ham Sandwich – THM E

Most of my Trim Healthy Mama lunches this week were in the S category. I do try to have at least one E meal or snack a day.

I find incorporating at least some carbs daily prevent me from getting that “Keto Flu” feeling.

This E meal included a sandwich made on sprouted bread (my favorite is from Aldi) with lean ham, laughing cow cheese spread and baby spinach.

As a side, I had baked blue corn tortilla chips with salsa and a small serving of blackberries.

*Edited to Add: these chips have become almost impossible to find. In order for the blue chips to be on plan, they must be the baked variety. No worries, the Baked Tostitos are great and also on plan!

Cheeseburger Salad – THM S

The cheeseburger salad was my favorite lunch all week.

My husband grilled the burgers for this on Saturday but if you had this during the week, you could easily make an extra to warm up during the week for this salad. I’ve also used my air fryer and a frozen burger patty to make this super quick and easy.

I put diced tomatoes, chopped dill pickles, red onion and ranch on this salad. It cured the itch for a burger on a (gasp) bun.

Tuna Salad Stuffed Avocado – THM S

Simply make an easy tuna salad and stuff it in your avocado.

My tuna salad had dill pickles, a little greek yogurt and a little mayo, and boiled eggs (from Easter, hence the blue dye!).

I thought the taste of this was really good but I did add a few pork rinds with this meal to provide a little crunch.

Loaded Pepper Nachos – THM S

I had seen many recipes for this type of lunch floating around the internet and it honestly just never appealed to me.

But one day I had mini peppers and leftover taco meat in my fridge so I gave it a chance. I was really pleasantly surprised at how much I enjoyed it.

Slice your peppers and roast for a few minutes in the oven, top with your warm taco meat and cheese. Cook for just a few minutes to melt the cheese. Then top with avocado, sour cream and salsa. Yum.

You could probably prep this (roast your peppers) and then just warm it up in the microwave if you needed to take it to work.

Pickle Cream Cheese Roll Ups – THM S

I eat this at least once every couple of weeks. I love how simple it is to put together.

Simply spread some cream cheese on a piece of deli ham and wrap a dill pickle in it. Super easy and delicious.

I served it with a side of strawberries and pepperoni chips. If you have never tried pepperoni chips, you are missing out.

Just put the pepperoni slices between two paper towels and microwave for a minute or less until they are crunchy. I like to dip them in wing sauce or ranch.

Want more practical THM meal ideas? Join me on Instagram where I share my daily food diary.

I hope these 6 Trim Healthy Mama Lunches help to show you that you don’t have to spend hours in the kitchen or tons of money on special ingredients to stay on plan. With a little bit of planning, you can eat great all week.

If you are struggling with understanding the plan, I do highly recommend that you read the book. It will really help you to get a grasp of the way that they recommend that you separate fuels in order to maximize your weight loss.

Have you lost weight on THM? I am down 12 lbs in 4 weeks so far!

Low Carb Dippin’ Dots Copycat Recipe (THM FP)

February 21, 2021 by Stacy Craft Leave a Comment

Love the idea of a simple, make at home ice cream without adding extra sugar? Try this low carb Dippin’ Dots copycat recipe that you can make in just a few minutes. Both kids and adults will love it!

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Want the Keto Dippin Dots? Follow the directions but scroll to the bottom for the Cherry Chip variation.

I remember having Dippin’ Dots for the first time as a kid. It was so cool! A bowl of little frozen balls that seemed to magically melt into your mouth and turn into traditional ice cream.

And as an adult now, they really haven’t lost much appeal. Fun food is always a welcome little treat! While shopping the other day, I saw some Wyman’s Frozen Blueberries and Greek Yogurt cups that kind of reminded me of my old Dippin’ Dots friend.

And while the Wyman’s cups have pretty good nutrition facts, it doesn’t quite fit into my Trim Healthy Mama or low carb lifestyle because of the added sugar. So I made a modified version to eliminate some of that sugar and make a similar product at home for less money.

Need another use for your wild blueberries? Try this hidden veggie oatmeal (THM E).

Low Carb Dippin’ Dots Copycat Recipe (THM FP)

So what are Dippin’ Dots? The dots made by the Dippin’ Dots company are tiny balls of ice cream that are frozen using liquid nitrogen.

But no worries, you won’t need anything like liquid nitrogen to make this low carb Dippin’ Dots copycat recipe. Just some simple, easy to find ingredients that are likely in your low carb fridge right now!

What You Need to Make Healthy Dippin’ Dots

You only need two ingredients and a couple of common household supplies to make this low carb Dippin’ Dots copycat recipe.

A low carb/low sugar yogurt – I use this one.
A fruit that is lower in carbs like berries – Wyman’s Wild Blueberries work great because of their size.

From your kitchen, you will also need:

A large baking sheet
A piece of parchment paper
A small ziplock bag (I use the snack size)

Making the “Ice cream” Dots

Instead of ice cream, these low carb Dippin’ Dots are made with a low carb Greek Yogurt. You can use whatever brand you like but my favorite is the Two Good brand. And for my Trim Healthy Mama friends, it is “on plan.”

To make the dots, start by placing a piece of parchment paper on top of a baking sheet.

Next, fill a snack size ziplock bag most of the way full with yogurt.

Snip off the end of the bag and begin squeezing small dots onto the sheet. Continue until you run out of yogurt.

How Big Should the Yogurt Dots Be?

Not too big because then they don’t seem as similar to the real Dippin’ Dots.

But if you go too small, they will melt almost immediately which is no good either.

The sweet spot that i found was around the size of a pencil eraser.

Freezing the Low Carb Dippin’ Dots

After you make all your dots, place in the freezer for about an hour.

Serving the Sugar Free Treat

To serve, grab your dots out of the freezer, some frozen berries, a spatula and a couple of serving dishes.

Using the spatula, loosen the Greek yogurt Dippin’ Dots from the tray. They should come right off if you used parchment paper.

Scoop a couple of spoonfuls of the yogurt balls into a bowl, add some frozen berries (wild blueberries are awesome because of their small size) and then top with another spoonful or two of the frozen yogurt.

Serve immediately. It has a similar consistency to Dippin’ Dots and then melts in your mouth. It is also free of any additional sugar & you get some fruit in your dessert!

How Many Servings Does the Recipe Make?

Your mileage will vary on this depending on the size of your frozen yogurt dots, size of container that you use and the amount of blueberries or other frozen fruit that you use.

I used a regular sized baking sheet and make the dots about the size of a pencil eraser.

To serve the low carb Dippin’ Dots, I use these 6 oz custard cups.

When using this method, I get 6 oz servings. I fill the cups about 1/2 way with the frozen yogurt balls and then the rest of the way with the blueberries. Gently stir to combine and serve immediately.

Can I Make these Low Carb Dippin’ Dots Ahead?

You can definitely make the dots ahead of time but I would leave them on the baking sheet in the freezer until ready to use.

We mixed up a bowl and put it in the freezer for my husband and they clumped together a bit. So if you want that Dippin’ Dots consistency, it is best to leave the yogurt dots flat on the baking sheet in the freezer until you are ready to consume.

Since these really don’t have to freeze very long, you could make and pop into the freezer before prepping dinner. By dessert, they would be ready to eat.

More Flavor Combination Ideas

I like the vanilla Two Good yogurt with wild blueberries but there are so many other options that you could try as well. Here are a few!

Triple 000 Salted Caramel and Lily’s Chocolate Chips = Chocolate Caramel
*THM: If the yogurt is your only protein source in your meal, you could have this as an S. Otherwise, you would want to only use 1/2 of the yogurt cup in your dots to keep it an S.

Keto Option: Two Good Cherry Greek Yogurt and Lily’s Chocolate Chips = Cherry Chip
*THM: the chocolate chips are an S so it would be best to use this combo when wanting an S snack or as a dessert after your S meal.

Two Good Mango Hibiscus and Frozen Mango = Tropical Paradise
*THM: Adding mango will increase the carbs and turn this into an E treat.

What flavor combination will you use when making this low carb Dippin’ Dots copycat recipe?

Follow my THM food Diary on Instagram! And join the Couponing/Money Saving THM Group here on FB.

Low Carb Dippin' Dots Copycat Recipe - THM FP

Prep Time

5 minutes

Passive Time

1 hour

Servings

Ingredients

1/2 Cup Low Carb/Sugar Yogurt (Two Good is a good brand choice)
1/3-1/2 Cup Frozen Wyman's Wild Blueberries (Can sub other berries)

Prep Time

5 minutes

Passive Time

1 hour

Servings

Ingredients

1/2 Cup Low Carb/Sugar Yogurt (Two Good is a good brand choice)
1/3-1/2 Cup Frozen Wyman's Wild Blueberries (Can sub other berries)

Instructions

Place a piece of parchment paper over a baking sheet.
Place the yogurt into a snack size ziplock bag. Seal the bag and snip off a small corner.
Squeeze the bag gently and pipe small yogurt dots onto your baking sheet. Continue making pencil eraser sized dots until the yogurt is depleted.
Freeze the pan for about one hour in the freezer.
Use a spatula to loosen the frozen yogurt from the parchment paper.
To serve, fill small 4-6 oz cups with the frozen yogurt dots and frozen fruit. The number of servings that you get will depend greatly on the amount of yogurt that you use in each cup. I normally get 2-3 servings per baking sheet of frozen dots.

Low Carb Baked Feta Pasta from Tik Tok

February 9, 2021 by Stacy Craft Leave a Comment

A viral video has tons of people baking cheese and tomatoes and tossing them with pasta for an amazingly easy supper. We altered the original recipe to make this low carb baked feta pasta from Tik Tok & we aren’t sad about it!

Easy weeknight meals are kinda my love language. Keeping low carb/Trim Healthy Mama/Keto easy is how I stay consistent on the plan. Because let’s face it, no one wants to drag out a cookbook every night.

And this recipe is so simple. It also tastes a little bit fancy which is so nice for a meal that was so easy. If you haven’t made this yet, do it. Like tonight. Seriously.

I made it Saturday night and on Monday I picked up more ingredients from the grocery to make it again!

Follow my THM / Low Carb Food Diary on Insta here!

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

Low Carb Baked Feta Pasta from Tik Tok

Dump, bake & mix. Low carb baked feta pasta is that easy. Serve it up with a big salad and a rotisserie chicken breast and you have a full meal with very little effort!

It looks like this trend started with the FeelGoodFoodie and spiraled from there. And we are pretty happy that she posted it because it is a dinner time game changer.

What You Need:

Feta
Cherry Tomatoes
Olive Oil
Fresh Basil
Minced Garlic
Low Carb Pasta Substitute
Rotisserie Chicken (Optional)

What Can I Use For A Low Carb Pasta Substitute?

There are several options for you if you are trying to avoid the extra carbs in traditional pasta.

Zucchini Zoodles
Spaghetti Squash
Palmini Noodles
Miracle Noodles
Dreamfields Pasta

Baking the Feta & Tomatoes

In a 9×13 pan, slice a big block of feta lengthwise. Place the cheese in middle of the pan and place cherry tomatoes around the pan.

Drizzle generously with olive oil and freshly ground pepper.

Bake at 400 Degrees for 30 minutes.

Remove from the oven and add 2 teaspoons of minced garlic while it is piping hot.

Add in a box of cooked Dreamfields. Mix everything well.

**Note** I would add some pasta and stir. Then add a little more and stir. Just so you don’t have dry pasta.

Sprinkle with fresh Basil and serve!

If you want to use a rotisserie chicken (and I recommend it!), just slice up some of the warm chicken and serve it on top of the low carb baked feta pasta.

Don’t Like Feta?

Whether you don’t like feta or just can’t find it (because EVERYONE is making this low carb baked feta pasta), you can still make a similar dish.

To make the baked feta pasta without feta, you just need a cheese substitute. Here I made this with Boursin cheese and zoodles.

Follow the same directions but just sub in your favorite cheese. I think it would be tasty with goat cheese as well.

Check Out More Low Carb/THM S Recipes
Viral Salsa Verde Chicken with Queso Cauli

Keto Chicken Enchiladas – 15 Mins

Low Carb PB&J Tik Tok Wrap Hack

Low Carb Baked Feta Pasta

Jumping on the Tik Tok train, here is the newest recipe floating around but adapted for your low carb lifestyle.

Servings

people

Ingredients

1 block feta cheese
2 10 oz Cherry Tomatoes (I used one red & one mixed medley)
3-4 tbsp olive oil
1 tsp minced garlic
1 Box Dreamfields Pasta (Can Sub Zoodles, Spaghetti Squash)
Fresh Basil (for garnish)
Fresh Cracked Pepper (to taste)

Servings

people

Ingredients

1 block feta cheese
2 10 oz Cherry Tomatoes (I used one red & one mixed medley)
3-4 tbsp olive oil
1 tsp minced garlic
1 Box Dreamfields Pasta (Can Sub Zoodles, Spaghetti Squash)
Fresh Basil (for garnish)
Fresh Cracked Pepper (to taste)

Instructions

Preheat oven to 400 degrees.
Place the block of feta in the middle of a 9x13 casserole dish. (I cut the feta lengthwise to make two blocks but you don't have to do this).
Dump in the cherry tomatoes around the cheese and drizzle it all with olive oil and fresh cracked pepper.
Place the dish in the oven and bake for 30 minutes.
While your feta is baking, prepare your low carb noodles or vegetable zoodles according to directions.
Once the baked feta is done, broil for 2 minutes to brown the cheese slightly.
Remove the casserole dish from the oven and immediately add the minced garlic to the pan. Using a spoon gently mix everything together.
Add in your low carb pasta or veggie zoodles to the pan and mix gently.
Sprinkle with fresh basil (dried basil from your spice rack will work in a pinch) & serve immediately.

Keto Toffee Glazed Pecans – THM S

February 13, 2021 by Stacy Craft Leave a Comment

If you love the smell of those roasted glazed nuts at the mall but hate the sugar, you have got to make these Keto toffee glazed pecans! All the taste and none of the guilt.

The key to sticking to my low carb plan is to stay prepared for those hangry moments that happen. For me it is usually between 5 & 6 pm when I’m blankly staring into my pantry and trying to make dinner magically appear.

Starvation kicks in and I need something to snack on while dinner cooks (or while I continue to stare wishing I knew what to cook)!

Just by prepping for a few minutes a week, I set myself up for success instead of failure. I can skip the Cheetos that my kiddos love and have a couple of these deliciously decadent Keto toffee glazed pecans while I search for supper. They are also great for a sweet dessert treat after a meal too.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Keto Toffee Glazed Pecans

These candied pecans taste like they can’t possibly be good for you! Seriously, they are that tasty.

But by creating a sugar free coating, these Keto toffee glazed pecans are completely on plan for your low carb or Trim Healthy Mama S meal.

How To Make Low Carb Candied Pecans

To make these nuts you will need the following items:

Pecan Halves
Swerve Brown Sugar
Butter
Salt

Kitchen Utensils that you will use:

Saucepan
Medium Mixing Bowl
Parchment Paper
Baking Sheet

Glazing & Roasting the Nuts

You start these Keto toffee glazed pecans on the stove and finish them in the oven to create the perfect candied coating.

And the best part is that it isn’t difficult or time consuming to make. I’ve made those recipes before that roast low and slow for an hour or so. I don’t know about you but I don’t have time for that when it comes to low carb snacks.

So these nuts are ready in just about 15 minutes start to finish.

Begin by melting the butter, Swerve and salt in a medium saucepan. Heat until the mixture begins to boil.

Once it starts boiling, set a timer for 5 minutes and stir continuously. The mixture will thicken and become syrupy.

After 5 minutes, remove from heat and mix in the pecan halves. Stir gently to ensure that all of the nuts are covered in the toffee mixture.

Spread the pecans onto a baking sheet that has been lined with parchment paper (this will make your life so much easier when it is time to clean up).

Bake in a 350 degree preheated oven for 5 minutes.

Remove the pecans and allow to cool on the counter for a few minutes. Once they have cooled slightly, move the pan to the fridge for at least an hour.

Break any large clumps of pecans apart and place in an airtight container to store.

Want More THM/Keto/Low Carb Recipes?

Keto Toffee Glazed Pecans - THM S

Servings

people

Ingredients

1 cup Butter
1 cup Swerve Brown Sugar
1/2 tsp Salt
10-12 oz Pecan Halves

Servings

people

Ingredients

1 cup Butter
1 cup Swerve Brown Sugar
1/2 tsp Salt
10-12 oz Pecan Halves

Instructions

Preheat the oven to 350 Degrees.
Melt the butter, Swerve and salt in a medium saucepan over medium heat until it starts to boil, stirring occasionally.
Once it starts to boil, set a timer for 5 minutes and stir constantly.
The mixture will bubble and start to look frothy. Continue to stir for the full five minutes. The mixture will thicken some and look syrupy.
Remove from heat and pour in the pecan halves. Coat all of the pecans.
Spread the pecans onto a baking sheet lined with parchment paper.
Place in oven for 4-5 minutes to roast the pecans.
Allow to cool on the counter top for a few minutes. Then transfer the pan to the fridge for about an hour to allow the pecans to set up.
You can then move the pecans to an airtight container or ziplock bag. They can stay on the counter for about a week.