Chewy Keto Chocolate-Chip Cookies

Chewy Keto Chocolate-Chip Cookies

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MAN. These cookies are good. FullSizeRender 57.jpg

I originally made keto chocolate-chip cookies a few years back (you can find the recipe here) and those were GREAT. But that recipe was more of a crispier cookie that spread more..I hadn’t quite got the texture right yet and was still playing around with the type and ratio of low-carb flour I used.

BUT THESE ONES. I feel like I have finally opened the gates to chocolate heaven. Continue reading “Chewy Keto Chocolate-Chip Cookies”

Keto Fudgey Chocolate Coconut Cookies

Keto Fudgey Chocolate Coconut Cookies

Fudgey Chocolate Coconut Cookies.pngThese cookies perfect! Fudgey and soft in the middle with a little crunch throughout due to the addition of chocolate-chips, pecans and coconut. They are a great addition to any Christmas cookie plate and only take a few minutes to whip together! It doesn’t get much better… Continue reading “Keto Fudgey Chocolate Coconut Cookies”

Keto Asian Stir-Fry

Keto Asian Stir-Fry

This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!

It’s simple to prepare ahead of time for lunches or a later dinner.

Serves: ~3-4

Ingredients:

  • 1 tbsp + 1/2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 large chicken breasts, butterflied and chopped into chunks (~400g)
  • 1/2 a large yellow or red pepper, julienned
  • 1/2 a large green pepper, julienned
  • 1 large carrot (or ~6 baby carrots) cut into thin strips
  • 1/4 of a large white onion
  • 2 cloves crushed garlic
  • 1/2 tbsp + 1/2 tsp ginger, more as needed
  • Pepper & salt to taste
  • 3-4 tbsp of soy sauce
  • 1/4 tsp chili pepper flakes
  • 1/4 tsp xanthan gum
  • 1 cup bean sprouts
  • Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.

Directions:

  1. Heat a large frying pan over medium heat.
  2. Add 1 tbsp of sesame oil and the olive oil.
  3. Add the ginger and your chicken.
  4. Partially cook your chicken then remove it from the pan and set-aside in a bowl.
  5. Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
  6. Once the vegetables are tender, add your garlic.
  7. Add your chicken back to the pan and cook through.
  8. Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
  9. Stir often and continue to Sauté until the bean sprouts are wilted.
  10. Remove from the heat and serve! Enjoy!

Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre

20 Keto Fall Desserts You NEED TO TRY

20 Keto Fall Desserts You NEED TO TRY

Fall is coming!! This means…apples, cinnamon, warm cozy sweaters, children in cute Halloween attire, changing leaves and last but certainly not least..the beginning of pumpkin spice EVERYTHING.

Being on a keto diet does not mean you have to miss out on these trends. With these 20 delicious, decadent fall dessert recipes..you are bound to wow yourself and others (even those non-keto family members who refuse anything without a half a cup of sugar thrown into it, haha).

These are some hand-picked recipes including some of my own favourite creations along with those from several of my favourite keto blogs. I hope you enjoy them all as much as I do!

Continue reading “20 Keto Fall Desserts You NEED TO TRY”

Low-Carb Cheddar Bacon Onion Scones(Gluten-Free)

Low-Carb Cheddar Bacon Onion Scones(Gluten-Free)

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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)”

5 Benefits of MCT Oil on a Keto Diet

5 Benefits of MCT Oil on a Keto Diet

MCT oil has recently taken off in the keto world of dieting. It’s a supplement that not many know about before stumbling upon keto groups and forums.. So why is it that MCT oil is so pertinent in the keto community? What makes it so special? Here’s what I’ve come to conclude..
Continue reading “5 Benefits of MCT Oil on a Keto Diet”

Starbucks Inspired Microwave Egg Bites

Starbucks Inspired Microwave Egg Bites

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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):

Base:

  • 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

Topping: (optional)

  • 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.

Directions:

  1. Find a loaf pan or dish that will fit 2 small ramekins or cups. Set them inside the dish.
  2. Grease the ramekins with oil.eggbites8
  3. Blend all base ingredients in a food processor until smooth (it’s fine if there are small flecks of cheese).eggbites9
  4. Cook a slice of bacon until crispy, drain on paper towel, set aside.eggbites10
  5. 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).eggbites6
  6. Optional: Break the bacon slice in half, reserve the other half and sprinkle small bits of it into each ramekin over the egg mixture.eggbites5
  7. Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.IMG_0338.JPG copy
  8. 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).eggbites3
  9. 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.
  10. Top each egg bite with a bit of cheese (I used provolone) and a small piece of bacon.

Enjoy!Eggbites1

Nutrition for 2 egg bites w/o topping: 22.6F/3C/25P (315cals)

Nutrition for 2 egg bites w/ topping: 34F/3C/31P (442cals)

Inside-Out Chocolate Peanut Butter Protein Cups

Inside-Out Chocolate Peanut Butter Protein Cups

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Hey guys! Coming at you with a twist on a classic. These are currently all over the internet but there’s nothing quite like this one..

It’s opposite day today and the outside is peanut butter while the inside is chocolate..not only that, the inside is chewy and soft.

I worked on creating this texture for a while and the key ended up being a bit of vitafiber syrup* which caused the chocolate to not fully freeze!

These treats are perfect for a quick snack or your daily sweet fix!

(*If you’ve never baked with Vitafiber syrup, it is a syrup extremely high in fibre, causing it to act as a  low GI sugar and flour substitute. If you are worried about blood glucose spikes..note that you’d have to eat a dose of 100g or greater to even get close to any sort of issue. This is HIGHLY unlikely to occur unless you feel like consuming 70+ grams of fibre in one sitting..LOL. This recipe makes 9 PB cups which results in 6g of Vitafiber per serving..Totally safe and is nothing to worry about!*)

NOW on to the recipe.

Makes 9 PB Cups.

Ingredients:
Outer Shell:

*NOTE: You may need more sweetener if your protein is not as sweet already.
Filling:

Directions:

1. Combine the ingredients for the outer shell and then the ingredients for the filling in 2 separate small bowls.

2. Spray/grease a mini muffin tin with oil or butter. (Not really necessary, I just like the extra pre-caution lol )

3. coat the tins up the sides and on the bottom with a thin layer of the peanut butter mixture (save some for later). Freeze for 10 minutes.

4. Next evenly place a spoonful of the chocolate mixture into the center of each previously coated muffin tin.
5. Top off the mixture with another thin layer of the remaining PB mixture.
6. Freeze for 2 hours or until solid.

7.Pop out with a knife and enjoy immediately or place in a ziplock in the freezer for later! Enjoy!

Nutrition per 1/9th of recipe: 3F/4C(NET)/5P & 6g fibre

KETO Chocolate-Chip Cookies-3 WAYS

KETO Chocolate-Chip Cookies-3 WAYS

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Alright guys, let’s get into this.

I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.

Well, as you can see, I am highly indecisive. Thus, this “test” video was created.

I wanted to see which was the best way to eat chocolate-chip cookie-dough.

And not just any cookie-dough….KETO COOKIE DOUGH. 

Which in-itself is a success and I am very pleased with the outcome.

Anyways, back to the competition.

Which was better?

I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.

****Drum Roll***

My favourite was the fried dough!

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Surprised?

Probably not, everything fried tastes better, let’s just be honest.

Plus, I love the flavour coconut oil adds.

But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.

I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.

Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!

-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.

-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).

-Make sure your oil is hot but not TOO hot.

-GOODLUCK.

 

Ingredients:  (Serves 12)

Cookie Dough

-3/4 cup +2tbsp almond flour

-1/2 scoop unflavoured protein 

-1 tbsp truvia

-1 tbsp splenda

-1/4 tsp xanthan gum

-1/4 tsp baking soda (optional: only if baking)

-2 Tbsp butter

-2 tbsp egg whites

-1 tsp blackstrap molasses

-1 tsp vanilla extract

-1/4 cup sugar-free chocolate chips(I use the brand Krisda)

  1. Combine all dry ingredients.
  2. Add your wet ingredients and mix well until a thick dough forms.
  3. Mix in your chocolate chips.
  4. Freeze for 15min, eat immediately or store in the freezer in an air-tight container for later.

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To Bake:

  1. Preheat oven to 350*.
  2. Flatten dough balls slightly with a spoon
  3. Bake on parchment for 7-8 minutes
  4. Cool on a wire rack.
  5. Store in an air-tight container.

 

Frying Batter(Optional):

-1/4 cup coconut flour

-1 tbsp Truvia Sweetener

-1/2 tsp baking powder

-1/4 tsp salt

-1/3 cup almond milk OR heavy cream (+more if needed to reach smooth consistency)*

-90g egg whites*

-1 tsp coconut oil

-1/4 tsp vanilla extract

+

-1/2 cup coconut oil for frying

*Improved from original recipe in video.

  1. Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
  2. Mix together all ingredients until a smooth batter is formed.
  3. Use cookie dough-balls frozen for 15min for frying.
  4. Coat each ball thoroughly with the batter before placing in the oil.
  5. Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
  6. Optional: Grind up splenda or erythritol to a fine powder to top each one.
  7. Best eaten the day of!

*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.

That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.

Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre

Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre

*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.

~Sam~

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