White chocolate is one thing I find myself and many other people missing on keto.
Sure chocolate itself is great and their are many keto dessert options based around it, sometimes its nice to have something different! So lately I’ve focused a lot of my recipes around this “white chocolate” concept. Continue reading “Keto No-Bake “White Chocolate” Coconut Clusters”
MAN. These cookies are good.
I originally made keto chocolate-chip cookies a few years back (you can find the recipe here) and those were GREAT.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”
These 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”
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.
- 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.
- Heat a large frying pan over medium heat.
- Add 1 tbsp of sesame oil and the olive oil.
- Add the ginger and your chicken.
- Partially cook your chicken then remove it from the pan and set-aside in a bowl.
- Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
- Once the vegetables are tender, add your garlic.
- Add your chicken back to the pan and cook through.
- Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
- Stir often and continue to Sauté until the bean sprouts are wilted.
- Remove from the heat and serve! Enjoy!
Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre
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”
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)”
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”
Sweet, Buttery and bursting with cinnamon flavour..what more could you want in a cookie?
Continue reading “Gluten-Free Snickerdoodle Cookies(Keto Option)”
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)
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.
*NOTE: You may need more sweetener if your protein is not as sweet already.
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