may be ARE the best keto cookie I have made to date (and I’ve made A LOT).
Chocolatey, rich, fudgey and delicious. The combo of a brownie and a cookie creates perfection.
This don’t take long to make and are so worth the process. If you have a nagging chocolate craving, make these cookies now and you won’t be disappointed!
- 2 tbsp(30g) butter, softened
- 1 egg, room temperature
- 1 tbsp truvia (or 3 tbsp additional splenda)**
- 1/4 cup splenda
- 1/8 tsp blackstrap molasses (optional, creates the illusional flavour of brown sugar)
- 1 tbsp(15g) vitafiber syrup (optional, helps with texture!)
- 1 tsp vanilla extract
- 6 tbsp(90g) sugar-free chocolate-chips (I use Krisda or Lily’s Chocolate)*
- 1 tsp butter(5g)
- 6 tbsp(42g) almond flour
- 1 tbsp(6g) cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp xanthan gum (optional, helps with texture)
- 1/4 cup(30g) chopped pecans (optional)
- 1 tbsp sugar-free chocolate-chips
- In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
- In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
- Beat the melted chocolate into your egg/butter mixture until smooth.
- Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
- Place your batter in the freezer for 7-8min and preheat your oven to 350*.
- Spray or grease a large baking sheet with oil.
- Drop the batter by heaping tbsp’s onto the cookie sheet.
- Lightly flatten each with the back of an oiled spoon.
- Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
- Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
- Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
*You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.
**You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda.
Nutrition per cookie: 8.5F/3C(NET)/2P & 5g fibre (94cals)
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 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
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
Here’s how I made them:
- 1/4 cup water
- 1/2 cup splenda granular (sucralose)
- 2 tbsp margarine or butter (have yet to try with coconut oil!)
- 1 egg yolk, beaten
- 1 tsp blackstrap molasses
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Sea salt for topping
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
- Combine all ingredients in a small pot
- Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
- Remove from heat and pour into a measuring cup.
- Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
- Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
- Freeze for 5-10min.
- Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
- Sprinkle a small pinch of sea salt on each one. (optional)
- Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
- Pop the cups out with a knife and enjoy!
- Store them in the freezer in an air-tight container!
*Disclaimer*: I may receive a small commission if you choose to purchase an item from one of these links.
Nutrition per cup(1/7th): 79 Calories, 7.5F/2.9C(NET)/1.5P & 2.9g fibre
This doesn’t sound like much..but trust me it’s good, creamy & rich with half the fat and double the protein of regular egg salad. This makes a delicious, filling low-carb meal on it’s own or it would go great on a sandwich! You can increase or decrease the spice based on personal preference.
- 1 whole egg boiled chopped
- 1 can of tuna (about 140g) shredded
- 1 cup egg whites seasoned with black pepper and a little salt cooked like a pancake (cooked in a pan sprayed with pam over medium-low heat, flip half way through, don’t brown the egg too much, just enough!) slice into chunks and place in the fridge to chill.
- 70g ripe avocado chopped into chunks(about 1/3 of a large avocado)
- 2 tbsp 2% cottage cheese
- 2 tbsp 0% plain greek yogurt
- 1 whole Green Onion finely chopped
- Sriracha Sauce to taste
- salt/pepper to taste
In a food processor, combine 1/2 the avocado chunks, cottage cheese, greek yogurt, a little salt/pepper and some sriracha sauce to taste and mix until smooth. (If you are lazy like me, you can just mash everything together decently well with a fork, haha).
Putting it together:
In a medium bowl, combine your egg whites & egg. Before adding in the tuna, stir it into the sauce you created and then add the tuna/sauce mixture to the eggs along with the leftover avocado chunks. Mix well and sprinkle with green onion. Give it one last toss and top with additional sriracha sauce as desired. Enjoy!
Nutrition for entire recipe: 16g fat, 10g carbs, 40g protein & 5g fibre
I love egg whites, they are so versatile, I mean you can use them in cookies, cakes, meatballs, smoothies, souffles, omelettes, meringues etc. Plus they are super high in protein and a great way to fill you up without making you feel heavy.
But plain, egg whites can get..well, a little boring. So, if you are like me and get bored eating plain foods over and over again, why not try this simple recipe to spice up your egg whites with very minimal effort! With all the great spices and flavour, it’s easy to get in your egg white protein for the day! Take me to the recipe!
This was a really nice change from my plain eggs for breakfast! The addition of squash, spinach and onions really takes breakfast up a notch! It’s also crazy easy to make..here’s what you’ll need:
-1 egg( you could always change this to two eggs!)
-1/3 cup chopped cooked/roasted butternut squash
-1 cup chopped spinach or other greens
-1/4 of an onion
-2 small cloves of garlic
-salt/pepper to taste
-1/2 tbsp olive oil
Directions: In a pan over medium-low heat, heat oil and add onions and cook until just transparent. Then add garlic and stir for another 30 seconds or so and throw in spinach. Cook for about 30 seconds and throw in butternut squash just to heat through. Stir and saute until everything is hot. In the mean time fry an egg with a little salt and pepper. Put the spinach/squash mixture in a bowl and top with the egg. Break open the yolk with a fork and let it run over everything! Delicious and super healthy.
This is a simple recipe that I made when I was in a rush to get out the door. It only requires about 5 main ingredients!
-1/2 Avocado chopped
-2 hardboiled eggs chopped with salt and pepper
-1/3 cup romaine lettuce shredded
-1/2 a small tomato chopped
Directions: Combine everything in a bowl and eat up! Simple as that.
I have always loved fried rice and when I decided to go Paleo, it was one of the things I knew I would miss most since my Mom makes it regularly for dinner. But as always experimenting and cauliflower have come to the rescue…This tastes so much like the real thing, I wouldn’t be surprised if someone mistook it as rice. Continue reading “Paleo Fried Rice (Top Pick)”