Homemade Chili Oil

 

Homemade Chili Oil 

Chili oil is normally made from vegetable oil that has been infused with chili peppers of choice. You can use any type of chili pepper, from mild to superhot peppers. Other ingredients are sometimes included.

I DO NOT use vegetable oil. Or Canola oil. Not even sure why they call it vegetable oil when there there isn't a trace of vegetables in it other than probably the label on the bottle. These are highly processed oils that might as well run your car. Please do your body a favor and get rid of these oils in your pantry. 

Either use pure avocado oil or olive oil. It is preferred that a neutral oil is selected for highlighting the chili pepper flavor. So I would use avocado oil but I have used olive oil and it is still amazing. Refined coconut oil can be used, but it is processed to remove the coconut aroma and taste. I actually use unrefined coconut oil all of the time because I like the taste of it in recipes and baking. 

Servings: 30 servings - makes 1 cup

Ingredients: 

• 1 cup oil (or any neutral oil such as avocado, if you want to use canola or vegetable, but you know my thoughts on that 😏
• 3 tablespoons chili flakes or crushed dried chili peppers
• Dash of salt if desired

Optional Extras

• 1 tablespoon granulated garlic
• 1 teaspoon white pepper

Instructions: 

• Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
• Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. (**)
• Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
• Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.

Storage:

• Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.

Notes:

• Oil Temperature. Heat your oil to 180 degrees F minimum, or to 350 degrees F maximum for a darker oil. Do not let your oil smoke or get any hotter, or it can burn your chili flakes and spices, resulting in a bitter flavor.
• If you do not have a temperature gauge, you can test it by adding a tiny pinch of chili flakes to the hot oil. It is ready when the flakes sizzle.
• Variations. There are many ways to vary up your spices to make different types and flavors of chili oil. Possibilities include black pepper, garlic, salt or msg, cayenne, paprika, ginger, cinnamon, Chinese vinegar or black vinegar, so much more. You can also use any type of chili flakes or crushed dried chilies.

Macros:

• Calories:  69cal | Net Carbs: 1g | Protein: 0g | Fat: 1g 

Source: chilipeppermadness.com

Chili-Garlic Sauce

 

Chili-Garlic Sauce 

This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but freshly made, no preservatives, super easy to make and so versatile.

Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it.

Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city.

The recipe is simple. It uses only 4 main ingredients, aside from salt and pepper - chili peppers, garlic, sugar and vinegar. And, it's ready in well under 30 minutes!

Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes.

Servings: 1 cup

Ingredients: 

• 4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
• 4 cloves garlic chopped
• 2 tablespoons white vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

Instructions: 

• Add all of the ingredients to a food processor and process until smooth.
• Pour the mixture into a small pot and heat. Simmer for about 10 minutes.
• Cool and adjust the flavor with salt and pepper to your tastes.
• Store in a sealable jar in the refrigerator.

Storage:

• Chili-garlic sauce will last 1-2 months or longer in the refrigerator in a sealed container. The vinegar acts as a preservative, which will let it keep longer.
• You can also freeze it for up to 6 months. It freezes nicely. Simply thaw and use as needed.

Notes:

• Makes about 1 cup. Thin with a bit of water, if desired.
• Heat Factor: HOT, though it will depend on the peppers used.

Macros:

• Calories:  11 cal | Net Carbs: 2g | Protein: 0g | Fat: 0g 

Source: chilipeppermadness.com

Kung Pao Sau

 

Kung Pao Sauce

You can use this Kung pao sauce recipe in any recipe that calls for stir fry sauce for more of a Chinese flair.

It's ideal for a quick and easy Kung Pao Chicken recipe, as well as Kung Pao shrimp, chicken fried rice, ramen noodles, and other stir fries.

You can also use it as a simple marinade for chicken, shrimp, pork, beef, or vegetables, then either grill or stir them for perfect flavor.

Servings: 4

Ingredients: 

• 2 tablespoons sesame oil or use peanut oil
• 6-8 dried hot chilies use Chinese hot chilies, or use dried chile de arbol, japones, or similar available to you – use MORE as desired for a HOTTER version
• 1 teaspoon Sichuan peppercorns coarsely ground
• 1 tablespoon minced leek or use scallions or white onion
• 1 knob ginger peeled and minced (1 inch knob)
• 3 cloves garlic minced
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons chili-garlic sauce
• 1 tablespoon Chinese black vinegar or use balsamic vinegar
• 1 teaspoon honey or use brown sugar or sugar substitute
• 1 cup chicken broth or use vegetable broth
• Optional:  1 tablespoon cornstarch mixed with 2 tablespoons water to form a slurry, for thickening, if desired

Instructions: 

• Heat the oil in a wok or large pan to medium heat and add the dried chilies and Sichuan peppercorn. Stir fry for 1 minute, or until the chilies darken a bit.
• Add the leek, ginger and garlic. Stir fry for 3-4 minutes to lightly brown. The mixture will become aromatic.
• Stir in the light soy sauce, dark soy sauce, chili-garlic sauce, black vinegar, honey, and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes to let the flavors develop.
• Stir in the cornstarch slurry and heat until it thickens.
• Use as desired in any of your “Kung Pao” recipes. Toss with stir fried chicken, shrimp, vegetables or other combination.
• To use later, cool slightly, then transfer to a container, seal, and refrigerate. Will last 1 week this way.

Storage:

• This recipe will last 1 week or longer in the refrigerator in a sealed container. Simply spoon 1/4 cup per serving or so into your hot wok or pan of cooked vegetables, meats, noodles, or rice, then toss to heat through.
• You can also freeze it for 3 months or longer. Kung pao sauce is easy to freeze.

Notes:

• Heat Factor. You can dial back the heat by using milder peppers. Up the heat factor by using hotter dried or fresh peppers, or including hot red pepper flakes or chili flakes to your preference.

Macros:

• Calories:  117 cal | Net Carbs: 9g | Protein: 3g | Fat: 7g 

Source: chilipeppermadness.com

Dirty Cabbage KETO

 

Dirty Cabbage 

This is actually an incredible high protein meal, so easy to make, so good, and something you can prep in less than 15 minutes. Chopping up the veggies is the hardest part!

You can add some rice, quinoa, or my high protein lowcarb Kaizen rice here to make it even more substantial.

Ingredients: 

• 1 large yellow onion, finely diced
• 1 red bell pepper, chopped into small pieces
• 2 jalapeno peppers (de-seed to make less spicy)
• 1 Small head of green cabbage, cored and roughly chopped
• 1 Tbsp olive oil
• 2 Cloves garlic
• 2 lbs ground beef (I used 85/15)
• 1 packet of taco seasoning
• 1 tbsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup beef broth

• 2 tsp each of salt, pepper, garlic powder, onion powder, smoked paprika

Instructions: 

• Start by finely dicing 1 large yellow onion, 1 red bell pepper, and 2 jalapeño peppers. Set them aside, separately.
• Wash and pat dry 1 small head of green cabbage, core it, then roughly chop it into bite-size pieces. You want pieces that soften over time but have some body, that is important here! Set it aside.
• Bring a pan to medium heat. Add 1 tbsp olive oil. Add your onions, 2-3 finely minced garlic cloves, a couple pinches of salt and pepper, then sauté until translucent.
• Add 2 lbs ground beef, 1 packet of taco seasoning, 1 tbsp smoked paprika, and 1/4 tsp cayenne pepper. Then using a spatula break it down so it’s finely minced.
• When it’s browned up, add your finely diced bell pepper and jalapeño, pour in 1/2 cup of bone broth, then toss in your cabbage, add a couple pinches of salt, and cover the lid on medium heat.
• Let everything steam, covered, for 10-15 minutes until the cabbage has cooked down and softened. Remove the lid, give everything a really good mix so the cabbage gets coated in all those juices and seasonings, then cook uncovered for another 3-4 minutes until most of the liquid has absorbed.
• 7.Serve it up as is, or top with whatever you like (sour cream or finely chopped cilantro would be great, with a squeeze of fresh lime!)

Storage:

• Store left overs in a sealed container in the refrigerator for up to 5 days, Re-heat in microwave or stovetop. 

Macros:

• Calories:  270 cal | Net Carbs: g | Protein: 42g | Fat: g 

Source: IG: shredhappens

Szechuan Sauce

 

Szechuan Sauce 

Szechuan sauce (or Sichuan sauce, after the Sichuan province in China), is a flavorful and complex condiment from the Sichuan province of southwest China, known for its sweet and spicy combination.

It is a foundation of Szechuan cuisine, which is filled with bold flavors, lot of spices, particularly Szechuan peppercorns and chili peppers, making it perfect for spicy food lovers.

Szechuan sauce itself isn't overly spicy, though you can easily spice things up with hotter chili flakes and powders to your liking.

Servings: 4

Ingredients: 

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar or honey or sugar substitute for low carb
• 1 tablespoon chili garlic sauce
• 1/2 tablespoon ground ginger fresh minced ginger is good, too
• 1 teaspoon garlic powder fresh minced garlic is good, too
• 1/4 - 1/2 teaspoon szechuan peppercorns lightly toasted and ground
• 1 teaspoon crushed red pepper flakes

OPTIONAL INGREDIENTS

• 1/2 cup chicken stock
• 1-2 tablespoons cornstarch optional, for thickening
• 1/2 - 1 teaspoon Chinese 5 spice
• 1 teaspoon sriracha or more to taste

Instructions: 

• Whisk all of the ingredients except the cornstarch (if using) together in a small pot. You can blend them in a food processor or blender if you'd like.
• Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
• If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
• Cool and serve.

Storage:

• Store your Szechuan Sauce in an airtight container in the fridge for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate the sauce promptly.

Notes:

• Szechuan peppercorns (aka Sichuan peppercorns) and Szechuan pepper have a unique flavor described as lemony or perfumy, though they are most known for their tongue-numbing sensation. Black peppercorns can be used instead, though they are quite different.
• Fun Fact - McDonald's Szechuan Sauce. A bit of history to this, and a funny story worth mentioning - McDonald's introduced their version of this iconic sauce to promote the movie Mulan in 1998, then promptly dropped it from its menu, despite being a huge hit.
• People clamored for the stuff. It was brought back briefly after being mentioned on the series "Rick and Morty" in 2017, though in limited quantities, prompting offers of thousands of dollars for a single sauce packet. I guess people love their Szechuan sauce!

Macros:

• Calories:  69 cal | Net Carbs: 16g | Protein: 2g | Fat: 1g 

Source: chilipeppermadness.com

General Tso Sauce

 

General Tso Sauce 

General tso sauce is a sweet and spicy Chinese sauce popular in Chinese American cuisine. It is made with a base of soy sauce and chili sauce with a touch of vinegar and a sweetener, like honey, then thickened with cornstarch.

It is hugely popular with Chinese takeout dishes like general tso chicken or tofu, or other types of stir fry dishes.

Servings: 4

Ingredients: 

• 3 tablespoons soy sauce light soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon chili sauce
• 1/2 cup chicken broth
• 2 teaspoons cornstarch use 3 teaspoons for a thicker sauce

Instructions: 

• Whisk together the soy sauce, honey, rice vinegar, chili sauce, chicken broth, and cornstarch in a small bowl.
• Add to a sauce pan or pot and heat 3-5 minutes, or until the sauce thickens.
• Use as desired

Storage:

• Let your general tso sauce fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it should keep well for up to a week.

Notes & Substitutions

• Other optional ingredients. This is my preferred recipe, though I have seen some with other ingredients you might try, including sesame oil or sesame seeds, garlic and ginger, white wine vinegar, other red chilies or dried chili flakes, green onions. Feel free to experiment and make it your own.
• The chili sauce! There are several options available for this recipe. I enjoy using Doubanjiang, which is a Chinese chili bean paste. Gochujang can work, though the flavor is different. Use a simple chili-garlic sauce from the store, or make your own like I like to do. Sambal Oelek is also a potential option.

Macros:

• Calories:  69 cal | Net Carbs: 16g | Protein: 2g | Fat: 1g 

Source: chilipeppermadness.com

Nikki's Re-Take of Dilly Beef Stroganoff ❤⭐⭐⭐⭐⭐

 

Nikki's Re-Take on  Dilly Beef Stroganoff

I had been using the same recipe for quite some time and then decided to try something different and gluten free.  I 'winged it" like always. My son said this is soooo good and then I just ate some and said "Dang, I gotta write that down while it's still in my noggin."

 

4 Servings

Ingredients: 

• small bag wide egg noodles or Rice for GF

• 1 pound top round steak

• 8 oz. container sour cream or sub full fat Greek plain yogurt 

• 1 container beef broth

• optional: 1/2 container of sliced button mushrooms or heck throw the whole thing in if you love mushrooms. No judgement here. 

• 2 tsp olive oil

• 1 Tbsp Lea & Perrins Worcestershire sauce ( get a good brand like this that lasts a long time in your pantry)

• 2 Tbsp kitchen Bouquet - this gives it a nice richness

• 2-3 Tbsp corn starch

• 2 Tbsp minced onion or 1/4 finely or grated onion

• 1 tsp garlic powder or 1 Tbsp fresh minced garlic

• 2 tsp dried dill and a little more for topping each serving

• 1 tsp Italian seasoning

• fresh ground pepper - 2-3 tsp or more

• sea salt to taste

Instructions: 

• Take out the steak and bring it to room temp or close to it. Salt and pepper on both sides. Poke a sharp knife all over both sides of the steak to tenderize it. DO NOT cut it into strips. I find this keeps the meat more tender. 
• Heat up a pan on medium/high heat, put a little olive oil in it and sear the steak, 2 minutes on each side. 
• Optional Step with Mushrooms:  If using mushrooms, before you brown the steak, first saute the mushrooms in a little olive oil with the onions and garlic.  I would put a splash of white wine in there or cooking sherry to give it some depth but that's totally up to you. Once cooked, remove from pan, THEN cook the steak. 
• In a crock pot, on high, put about 1/3 cup beef broth and place the steak (and mushrooms if using) in the crock pot with the minced onion or fresh onion if not added in with the mushrooms.
• Cover and cook for 3 hours or low for about 5 hours, keeping an eye on the liquid - you should be just fine.
• Remove the steak and place it on a plate and cover with foil. Do not cut the steak. Let the juices remain in the meat.
• Meanwhile, in a sauce pan, heat up the remaining beef broth, Kitchen Bouquet, Worcestershire sauce and all of the spices. bring to a simmer and whisk in the corn flour. Keep stirring until it thickens. You may or may not need to add more corn starch or liquid depending on how thick you want it.  Be patient. It takes its own sweet time then... boom - decides to thicken fast.
• Once it's thickened, stir in 1/2 of the sour cream container until well blended. You may add more if you want more tangy - you do you.
• Return back to the crock pot, slice the meat into strips or however it falls apart (because it will), and add back into the sauce. 
• Cover and let it cook on low setting for about 20-30 minutes to get happy and while you make a bed for it. 
• Bring a pot of water to boil, salt generously,  and add the egg noodles. Cook 7 minutes or until el dente. Remove and drain noodles in a colander.
• I like to serve in bowls. Add some egg noodles on the bottom, top with sauce and meat mixture. 
• Optional: sprinkle some fresh or dried dill on top, some parmesan cheese and fresh black pepper.

Storage:

• Left overs are so dang good!  I usually portion them out the same way I serve it. In a container, put the noodles on the bottom and then sauce and toppings then voilà winner winner - just microwave it for about 3 minutes and you'll have another amazing meal.

• Stays in the refrigerator for 4 days but highly doubt it will last that long. 

Notes:

• You can always add in a can of sliced mushrooms too. No need to cook them with the olive oil and garlic.  You can just toss them into the crock pot with the steak. 

• Notice I did not use cream of mushroom soup - you can certainly put in a can in place of using corn starch. And get a gluten free can to keep it GF.  I choose not to add all of those additives/preservatives/sodium to my dish. But if you'd prefer to do that, go for it. My grandma would certainly approve.

Macros:

• Calories:  cal | Net Carbs: g | Protein: g | Fat: g 

Source - Me! Cooked with love!

Chick-fil-A Dup Sandwich (high protein) with Special Sauce (KETO)

Healthy Chick-fil-A Dup Sandwich with 

Special Sauce

Craving a Chick-fil-A but it's Sunday or you just want a healthier version?  This is will satisfy your cravings and feel a heck of a lot better about eating this delicious healthy version without the guilt feeling of having to do cardio after you eat it. 

Ingredients: 

• 1/2 Cup Pickle juice for marinade
• 1 chicken breast, sliced in half and pounded thin
• 1/4 cup nonfat 0% Greek yogurt
• 1 cup crushed cornflakes or rice krispies
• 1 tsp each: Salt, Pepper, Garlic powder, Onion powder, Paprika
• Olive oil spray
• High Protein or low-calorie buns (2 buns) 
• Dill pickle slices 
  
• Optional: lettuce for sandwich

High-Protein Chick-fil-A Sauce: Triple this recipe for a party or just to have on hand!

• 2 tbsp nonfat 0% Greek yogurt
• 1 tbsp sugar-free BBQ sauce 
• 1 tbsp sugar-free ketchup
• 1 tsp yellow mustard
• 1 tsp honey (optional)
• salt, pepper, garlic powder, onion powder, smoked paprika

Instructions: 

• Flatten your chicken with a mallet or rolling pin between 2 pieces of Saran wrap or parchment paper, 
• Cut the breast into 2 pieces for the sandwich. 
• Marinate the chicken breast by putting the pickle juice into a shallow dish or zip lokc bag. Marinate for about 1-2 hours.

• Mix the Greek yogurt and spices into a bowl. 
• In a separate bowl, crush the cereal to a breading like texture - not as small as panko. 
• Dip the breast piece into the yogurt mixture and coat all sides evenly. 
• Press your coated chicken into the crushed cereal until fully covered. 
• Place in the air fryer, lightly spray with olive oil, and cook at 400°F for 12 minutes, flipping halfway through.
• For the oven, preheat to 425 degrees. Bake for 12 minutes and flip half way through. 
• Spread half of the sauce onto the bottom bun, add pickle slices and the crispy chicken, then top with the remaining sauce and the top bun. Enjoy

Storage:

• Best if made and eaten right away. Leftovers will get mushy with the breading.

Macros:

• Calories:  270 cal | Net Carbs: g | Protein: 42g | Fat: g 

Source: IG: _proteinprincesss

Easy Spring Rolls with Savory Peanut Dipping Sauce

 

Easy Spring Rolls with 

Savory Peanut Dipping Sauce

This is a great party idea.  Cut all of the vegetables ahead of time and place them on a platter - grouped together so people can pick and choose what they'd like in their spring roll. It's fun, healthy and oh so fun. 

Ingredients: 

Vegetables - julienne sliced (long slim strips)

• Red Cabbage
• Carrots - ribbons, cut in long strip with a peeler or julienne 
• English Cucumber - cut a 3" piece of - slice in half and scoop out the seeds, Cut into long strips. Optional: you can peel the outside of the cucumber, causes less gas if you are prone.
• Red, Yellow or Orange Bell Pepper - seeded and cut into very thing long strips
• Avocado slices
• Cooked and deveined shrimp
• Cilantro leave or mint leaves
• Scallions or Green Onion
• Rice Papers 

Sauce Recipe: Triple this recipe for a party or just to have on hand!

• 2 Tbsp - peanut butter - best if organic and only ingredients are peanuts and sea salt (no added oils)
• 1 Tbsp - Tamari or soy sauce
• 1 lime 
• 1 Tbsp - honey - best if local, nutrients are far better
• 1 Tbsp - water
• 1 garlic clove minced or grated
• 1 tsp - sesame oil (strong so you don't need much)
• optional: 2 tsp sesame seeds
• optional: cilantro, green onions - cut into small pieces 
• optional: 1 tsp red chili flakes

Instructions: 

• Combine all sauce ingredients, stir and store in a sealed container. 
• Cut all of the vegetables. This can be done ahead of time and kept in zip lock bags or container and placed in the refrigerator until ready to use. 
• When you are ready to eat, grab a round plate and put warm water in it. 
• Dip each rice paper in the water to soften it and make it pliable for rolling - a couple of seconds.  
• The paper gets sticky - so wet fingers help. 
• Place 3 shrimp in row, then the vegetables and top with cilantro leaves or mint leaves.
• Roll the sides, vertically to vegetables, into the roll. Then take one of the ends of the paper and roll the entire roll. 
• Serve with the dipping sauce and dip away!

Storage:

• You can store the sauce in a separate container and the vegetables in bags or containers in the refrigerator up to a day before using them, 
• You can roll your spring rolls and then place them in the refrigerator for snacking on for a day.  

Macros:

• Calories:  cal | Net Carbs: g | Protein: g | Fat: g 

Source: IG: jamesbok

Homemade Taco Sauce

 

Homemade Taco Sauce

1.5  Cups (24 Tablespoons)

This sauce is one of my all-time favorites. It comes together in under 20 minutes from pure pantry staples, it beats any store-bought version hands down, and it's wildly customizable.

Think of that tangy, slightly addictive Taco Bell taco sauce. Now imagine it fresher, spicier, with zero preservatives and full control over the heat level. That's exactly what this is. It works on tacos, burritos, nachos, quesadillas, and honestly anything that needs a kick of Tex-Mex flavor.

Ingredients: 

• 1 can 8 ounces tomato sauce
• 1/3 cup water or more for thinner sauce
• 1 tablespoon red wine vinegar you can use white vinegar
• 2 teaspoons chili powder
• 1 teaspoon paprika use hot or smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon honey optional
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

Instructions: 

• Stir all of the ingredients together in a saucepan.
• Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes to let the flavors develop.
• Taste and adjust.
• Store in the refrigerator in sealed container. The flavor is better after it sits for a day.

Storage:

• You can store in refrigerator for a week or in freezer for 3 months. 

Macros:

• Calories: 3 cal | Net Carbs: .03g | Protein: 0g | Fat: 0g 

• chilipeppermadness.com

Keto Pumpkin Breakfast Bars Recipe (Carolyn) ❤ ⭐⭐⭐⭐⭐

Keto Pumpkin Breakfast Bars Recipe

16 Bars 

These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. Full of healthy fats and 10g of protein, they are perfect for busy weekday mornings.

Ingredients: 

• 1 cup raw shelled pumpkin seeds
• 3/4 cup flaked coconut
• 1/2 cup sliced almonds
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 1/3 cup collagen protein powder, (plain or flavored)
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 2 large eggs
• 6 tbsp butter, melted (or coconut oil for dairy free)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips, sugar-free, divided cocoa), coarsely chopped 

Instructions: 

• Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.

• Place the pumpkin seeds, coconut, and sliced almonds in a food processor. Pulse until the mixture resembles oat flakes. You want them fairly well ground up, but some larger pieces are okay.

• Transfer to a large bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and mix well.

• Stir in the pumpkin puree, eggs, butter, and vanilla extract until well combined. Stir in 6 tablespoons of the chocolate chips.

• Spread the batter in the prepared baking pan and top with the remaining chocolate chips. Bake 25 to 30 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool completely before cutting into bars.

Storage:

• You can store leftover bars on the counter at room temperature for a couple of days or in the refrigerator in a covered container for up to 5 days. You can also freeze them for several months. Bring the bars to room temperature before serving.

Macros:

• Calories: 232 cal | Net Carbs: 2.9g | Protein: 10.8g | Fat: 18.4g 

• Source: Ambitious Kitchen