My latest cooking adventure is Low Carb Chili Lime Shrimp Tostadas. I used the following ingredients for the tostada shells:

1 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
4 Tbsp butter, melted
2 egg whites
2 Tbsp sour cream (optional)

I also used the following ingredients:
1 lb shrimp (either small sized shrimp or larger shrimp cut into pieces)
1 tsp chili powder
1 garlic clove, minced
Zest of one lime
Juice from 3 limes
Salt and pepper, to taste
Shredded lettuce, diced tomato, and sour cream for topping (optional)

Preheat oven to 350 F.  Line a cookie sheet with parchment paper.  In order to make the tostadas combine the dry ingredients  and mix until the spices are incorporated.  Add the wet ingredients and stir until dough is formed. Freeze for 20 minutes. After 20 minutes, roll out the dough until it is 1/4″ thick. Cut out circles using a cookie cutter or glass (about 5″ in diameter). Lift each circle using a spatula and place on the cookie sheet.**  Bake for 5-10 minutes.  After 5-10 minutes flip each tostada and bake for another 5 minutes or until golden brown.

Heat a skillet with 2 Tbsp of olive oil over medium high heat.  Seasoning the shrimp with salt and pepper.  Add the shrimp to the skillet and sprinkle the chili powder over the shrimp.  Saute until almost pink.  Add the garlic clove, lime juice, and zest and saute until the shrimp are cooked through. 

Top each tostada shell with shrimp and the toppings of your choice!

Net Carb Count*:
Tostadas: 29 net carbs (for the entire recipe—add additional carbs for the toppings)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: **The dough does come apart when you work with it. Also it may be helpful to split the dough in half and work in batches. Place the second half of the dough back in the freezer while you work with the second half.  Using a spatula helps keep the dough from breaking. I made 6 medium size tostadas.  Double the batch of dough to make 6 large tostadas. 

The tostadas were crispy and had great flavor. I used large sized shrimp cut into three pieces to fit on the tostadas.  We loved the flavor combination of chili and lime.  They can be topped with any of your favorite taco toppings (salsa, taco sauce, etc.) 

This would be great served with Mexi-Rice.

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Tonight’s cooking adventure was Low Carb Chili with mini “Cornbread” Muffins.  Since we never made chili this winter and there is a slight chill in the air, I decided to whip up a batch of chili. I used the following ingredients for this crockpot chili:

2 lbs of ground beef
1 shallot or small onion, diced
3 Tbsp chili powder
2 tsp paprika
1/4 tsp cayenne pepper (or more to taste)
1 tsp ground cumin
1 tsp oregano
1 tsp salt
1 tsp black pepper
2 ribs of celery, diced
1 can (14.5 oz) of diced tomatoes
1 can (8 oz) tomato sauce
1.5 cups beef broth (reduced sodium)
1 cup water
2 garlic cloves, minced

Brown the shallot/onion over medium-high heat in a large skillet until tender.  Next, add the ground beef and cook through.  Add all of the spices and stir to combine.  Pour the diced tomatoes, tomato sauce, beef broth, water, and garlic in a crockpot set on LOW.  Add the ground beef and cover.  Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.  Serve the chili with some mini “cornbread” muffins (recipe below). 

“Cornbread” Muffins:
1 cup almond flour
2 large eggs
1 tsp baking powder
1/4 cup sour cream
1 Tbsp heavy cream
2 Tbsp butter, melted
1 tsp sugar substitute
1 tsp garlic (or onion) powder

Preheat oven to 350 F.  Mix all of the ingredients together.  Pour mixture into greased mini-muffin tins.  Bake for 15-20 minutes or until golden brown and cooked through. 

Net Carb Count*:
Chili:  42 net carbs (for the entire recipe)
“Cornbread” Muffins:  16 net carbs (for the entire recipe–makes 24 mini muffins)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments:  This was an easy chili to whip up and it was so delicious.  I enjoyed eating the leftovers for days.  The mini “cornbread” muffins were the perfect accent to the chili.  I listed the carb count for the entire recipe of chili because serving sizes can vary.  Divide the chili into equal portions in order to determine the carb count for your serving size. 

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