I literally cannot express how EXCITED I am to share this recipe.
I have spent hours, days, weeks, months..TRYING to come up with the perfect versatile low-carb dough recipe. I have wasted countless bags of almond flour, coconut flour, yeast packets, olive oil…you name it.
But today, knowing it was all worth it, I have ZERO regrets.
Continue reading “THE GREATEST LOW-CARB PIZZA OF ALL-TIME-Yeast Risen”
These are so simple to make and are extremely versatile. You can use them as a sandwich “wrap”, taco shells (cook thinner and crisper ones), enchilada wraps or just as they are; crepes, sweet or savoury! I hope you enjoy them! They are based off of a recipe we used to use when I worked at a french bakery…just slightly lower-carb 😉
Continue reading “Perfect Keto Crepes”
I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this.
Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”
These scones are inspired by a certain French bakery I used to work at. We baked bacon cheddar onion scones off daily and they were alway one of my favourites. This low-carb version is so close to the original, it’s hard to believe they are healthy! Anyways..I hope you enjoy them as much as I do.
Continue reading “Low-Carb Cheddar Bacon Onion Scones(Gluten-Free)”
Guys I feel like I made history today. SERIOUSLY. If you are someone who eats low-carb then you will know what I mean when I say trying to find bread replacement options is NOT EASY. A lot of keto bread recipes I’ve tried in the past have been huge flops(literally, I’ve seen them deflate before my eyes..LOL). BUT THIS ONE…oh this one is so different.
It’s soft, fluffy, actually tastes GOOD and works as a replacement for so many things! Burger buns, naan bread with dip, cheese bread, pizza crust, you name it! Did I mention it only takes 2 minutes to prepare and 5-6minutes to bake?
Continue reading “THE AMAZING 8min LOW-CARB FLATBREAD”
Guys..I’m going to be real honest here. I pretty much lived off these burgers and basically ate the entire batch in a day. So..be warned. They are GOOD. Top them with some avocado and tomato and it would be epic! (P.S pictures were not ideal, I wasn’t planning on writing a recipe so I’d already cut into them when the photos were taken so please don’t let that deter you!!)
-1lb Ground Beef
-85g Feta Cheese
-1/2 tsp salt
-1/4 tsp pepper
-1/2-1 tbsp parsley
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 tbsp butter
-Additional Butter for frying
- Combine all ingredients in a large bowl. Use your hands to mash everything together.
- Form 5 burger patties and set aside.
- Heat a large frying pan to medium heat, melt a tbsp or more of butter and place the burgers in the pan(you can repeat steps if using a smaller pan).
- Cook COVERED for 4min on the first side then flip, turn heat to low and cook for another 4-8min or until burgers are cooked through on the second side. (It’s best to cook them low and slow after flipping if you have time!)
- Remove from pan and serve hot with avocado slices and tomato(bruschetta topping in my previous recipe would be a great addition as well!!) Enjoy!
Each burger (1/5 of recipe) is roughly 18F/0.7C/22.7P
I had this burger the other night at the strangest place…the movie theatre! YUP. I ate a delicious burger while watching the newest 50 Shades release. We were in the VIP section where they take your order, have heated seats and chairs that are basically lazy-boys. I don’t think I can ever go back to regular movie theatres guys..
BUT that’s beside the point. This burger was delicious! It had goat cheese, avocado and a bruschetta topping. The kitchen staff were wonderful in accommodating my bun-less request and the burger came out looking beautiful!
After eating it, I was positive I would have to re-make it at home considering how delicious it was and it really is a nice light alternative from eating foods heavy in cream and cheese.
This post is less like a burger recipe and more like a topping recipe, lol. But it was so good I had to share. I bought the burgers frozen (I used these) but you can make your own fresh, maybe even use some greek spices and stuff them with goat cheese…hmmm future recipe idea I think!
Anyways, here’s how to put together this delicious burger:
-Beef Burger Patty (Homemade, store-bought, your choice!)
-1-1 1/2oz thick slice of fresh goat cheese
-1/2 a small avocado(about 40-50g) sliced thinly
- 1/2 a roma tomato chopped into small pieces
- 1 tbsp(7-10g) grated fresh parmesan
- 1 tsp olive oil
- 2 tsp balsamic vinegar
- 1/4 tsp basil
- 1/8 tsp garlic powder
- salt/pepper to taste
- Optional: Green or red onion
- Mix all bruschetta ingredients together in a small bowl and refrigerate for at least 1/2 an hour to blend flavours.
- Cook burger to your desired liking.
- Place small pieces of romaine on a place to create a bed for the burger.
- Immediately top the burger with the goat cheese, avocado slices and then the bruschetta.
- Consume with a fork and knife. Simple as that!
Nutrition for the toppings (add to whichever burger you choose to use): 18F/3C(NET)/9P & 4g fibre
Okay guys, let me be honest..I know ZERO about Starbucks. I went in yesterday and asked for a medium coffee and had to ask the cashier which size that was in the proper “Starbucks terms”. (Sad I know)
BUT there is one thing I do know about Starbucks and that’s that they offer wonderful sous vide egg bites as a new low-carb breakfast option! I had seen them all over Instagram so given the chance and me being someone who eats under 50 NET carbs a day, I was excited to try them at 9g of carbs per serving (2 egg bites).
I chose the bacon and gruyere option and they were delicious! From that moment I KNEW I’d be re-creating them at home. Thus, this recipe was born.
I read the ingredients in the original egg bites and estimated some amounts, then altered them slightly to fit what I had in my kitchen.
I’m also an extremely lazy, I-need-food-now kind of person so I wasn’t planning on doing any sous vide-ing of eggs. But I still wanted that soft velvety texture. Thus, I chose to use a simple water bath as that was pretty easy to put together. I then decided to microwave the eggs because who says you need any special equipment to make a delicious breakfast?
AND, GUESS WHAT? It worked! Granted they are slightly different than the Starbucks egg bites, but they are definitely delicious in their own way and look super cute on the breakfast table(because obviously that’s a quality you look for in food..lol).
Pair it with a cup of bullet-proof coffee with homemade whip cream and you have a Starbuck’s breakfast fit for any basic keto-er.
Here’s how to make them:
Serves 1 (2 egg bites):
- 2 eggs
- 1/4 cup(63g) 2% cottage cheese
- 2 tbsp(15g) cheddar cheese
- 1/2 slice(10g) provolone**
- 1 tsp(5g) butter
- 1/8 tsp salt
- 1/8 tsp pepper
- 1-2 slices bacon
- 1/2 slice provolone
**Or sub all cheese with Gruyere or any cheeses you’d like! This is just what I had on hand.
- Find a loaf pan or dish that will fit 2 small ramekins or cups. Set them inside the dish.
- Grease the ramekins with oil.
- Blend all base ingredients in a food processor until smooth (it’s fine if there are small flecks of cheese).
- Cook a slice of bacon until crispy, drain on paper towel, set aside.
- Pour the egg mixture through a fine colander or sieve into each greased ramekin, evenly distributing the mixture. (If there is left over cheese bits after, just scoop them evenly into each ramekin as well, the sieve just helps remove any air bubbles).
- Optional: Break the bacon slice in half, reserve the other half and sprinkle small bits of it into each ramekin over the egg mixture.
- Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.
- Microwave for 4mins 30s, let it sit in the microwave for 2 mins afterwards, with the door shut to finish setting. (Microwaves can vary so add more or less time depending on how cooked you’d like your eggs. Mine were quite soft and smooth after this amount of time).
- Remove from the microwave and using tongs or mitts, remove the ramekins from the water bath and let cool for a few minutes before using a knife to gently remove the egg bites from the ramekin, turning them upside-down onto a plate.
- Top each egg bite with a bit of cheese (I used provolone) and a small piece of bacon.
Nutrition for 2 egg bites w/o topping: 22.6F/3C/25P (315cals)
Nutrition for 2 egg bites w/ topping: 34F/3C/31P (442cals)
I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).
These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!
I hope you enjoy them as much as I did!
Serves: 4 (about 9 crackers each)
- 1/2 cup(52g) flaxseed meal
- 1/2 cup(56g) almond flour
- 1/4 cup(24g) kraft parmesan (dry)
- 1/4 tsp salt
- 1/8 tsp xanthan gum (optional)
- Spices: (optional) 1/8 tsp of each: Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR 1/2 tsp Italian seasoning
- 2 tbsp(30g) olive oil
- 2 tbsp(15g) mozarella cheese
- 2 tsp(10g) cream cheese
- 2 tsp(10g) egg whites
- 1/2 tbsp water (or as needed)
- Pre-heat oven to 400* F.
- Combine all dry ingredients in a bowl.
- Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.
- Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
- Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)
- Optional: Sprinkle the top with additional parmesan, salt and basil.
- Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking.
- Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).
- Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)
Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre
I don’t know where to begin. This lasagna was EVERYTHING.
It tastes BETTER than regular lasagna..BETTER. I am being 100% honest guys. You need to make this like ASAP.
The “noodles” themselves are delicious on their own but pair that with a ton of cheese, meat and sauce…and OMG. That’s all I can say.
I slightly tweaked this recipe from it’s original I found here. (The author, Kyndra is a genius & I give her full credit!)
- 2 eggs
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated (I used half real parmesan and half dried)
- 1 1/4 cup mozzarella cheese, shredded (130g)
- Pinch of each: majoram, thyme, rosemary
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 lb ground beef
- 1 1/2 cups of lower-carb pasta sauce (I used “Classico Tomato Basil” but added some salt, splenda and basil to taste )
- 3/4 cup (90g) mozzarella cheese, shredded
- 6 tbsp 2% cottage cheese
- 1/3 chopped onion
- 1oz finely chopped green pepper
- 1 minced garlic clove
- 1/2 tsp chili pepper flakes (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- Pinch of each: majoram, thyme, rosemary
- Salt and pepper to taste
- Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.
- In mixing bowl, using a hand mixer, cream together cream cheese and eggs.
- Next, add Parmesan cheese and spices. Mix to combine.
- Fold in mozzarella cheese and mix until well incorporated.
- Spread the mixture into the baking dish, forming an even layer.
- Bake for 20-25 minutes.
- When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)
For The Filling
- In a large skillet over medium-high heat, combine ground beef, onion, peppers and your spices. Cook until the meat is browned.
- Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.
Putting It All Together
- Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
- Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.
- Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.
- Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!
If you guys don’t find this down-right epic then you might be crazy. This recipe is amazing and I just wanted to again than the original author for sharing such a wonderful dish!
Nutrition per serving(serves 4): 35F/8C(NET)/48P