The BEST Keto Lava Cake..For One

The BEST Keto Lava Cake..For One

keto lava cakeThis keto lava cake is everything and anything you've been dreaming of. It's rich, chocolatey, dense, moist.. It's also extremely filling as it's packed with a healthy dose of protein and fat. This is one chocolate cake you can eat for breakfast and/or lunch and not feel guilty about.. Continue reading “The BEST Keto Lava Cake..For One”

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)”

Keto Brownie Cookies

Keto Brownie Cookies

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These may be ARE the best keto cookie I have made to date (and I've made A LOT). Keto Brownie Cookies take the win!

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!

The special ingredient that gives these cookies their ultra soft, gooey, chewy texture is Vitafiber Syrup.

This is a low-carb, high fibre substitute, great for replacing corn syrup and maple syrup in recipes. It's also a perfect addition to cookies, no-bake bars and candies.

You can find Vitafiber and many additional delicious recipes including it here:  Vitafiber IMO Website

Tips For Making Keto Brownie Cookies

  • 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. 
  • 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.

Keto Brownie Cookies Ingredients

  • Almond – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally)  for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Splenda & Truvia – Since I’ve re-made this recipe many times, I’ve switched over to using a monkfruit/erythritol blend instead of splenda and truvia. The reason being.. It’s much more keto-friendly in terms of it’s effect on insulin levels and it probably has the closest taste to real sugar! I highly recommend trying it out. I use this blend from SoNourished.
  • Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cookies a chewier texture.
  • Blackstrap Molasses – This is optional, it adds a brown sugar flavour to recipes very minimal carbs! I only use 1 tsp and it adds a ton of flavour. I highly recommend it but if you’d like to leave it out you can..OR you can alternatively replace half the sweetener in this recipe with Sukrin Brown Sugar Sweetener.

Tools I Used to Make Keto Brownie Cookies

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Keto Brownie Cookies

Serves: 12

Ingredients:

Directions:

  1. In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min. DSC_0134
  2. In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.DSC_0139
  3. Beat the melted chocolate into your egg/butter mixture until smooth.DSC_0143
  4. Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.DSC_0156
  5. Place your batter in the freezer for 7-8min and preheat your oven to 350*.

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    This is how it should look after it comes out of the freezer.
  6. Spray or grease a large baking sheet with oil.
  7. Drop the batter by heaping tbsp's onto the cookie sheet.DSC_0196
  8. Lightly flatten each with the back of an oiled spoon.
  9. Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
  10. Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack. 
  11. Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!DSC_0244DSC_0234DSC_0178
Print Recipe
0 from 0 votes

Fudgey Keto Brownie Cookies

Rich chocolate cookies that are dense and fudgey like your favourite childhood brownies.
Course: Dessert
Keyword: keto brownie cookies, keto dessert
Servings: 12

Ingredients

Instructions

  • 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!

Notes

*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. 
**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.
Links to ingredients I used:

Nutrition per cookie: 94 calories | 8.5g fat |3g NET carbs | 2g protein | 5g fibre

Disclaimer: This post contains some affiliate links

Other Similar Recipes You May Like:

Keto Peanut Butter and Jelly Cookies
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Keto Cheesecake Brownies
Keto Cheesecake Brownies
Keto Chocolate Macadamia Nut Cookies
Keto Chocolate Macadamia Nut Cookies

Starbucks Inspired Microwave Egg Bites

Starbucks Inspired Microwave Egg Bites

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Keto Microwave Egg Bites. How did I even get here. 

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.

Tools I used To Make Keto Microwave Egg Bites

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Keto Microwave Egg Bites

Serves 1 (2 egg bites)

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

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.sous vide egg bite cups
  3. Blend all base ingredients in a food processor until smooth (it's fine if there are small flecks of cheese).keto egg bite mixture
  4. Cook a slice of bacon until crispy, drain on paper towel, set aside.cooked bacon
  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).keto egg bites before microwaving
  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.keto bacon egg bites
  7. Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.keto microwave egg bites
  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).keto microwave egg bites
  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 your Keto Microwave Egg Bites!

keto microwave egg bites

Nutrition for 2 egg bites without topping: 315 calories | 22.6g of fat | 3g of carbs | 25g of protein 

Nutrition for 2 egg bites with topping: 442 calories | 34g of fat | 3g of carbs | 31g of protein 

Print Recipe
0 from 0 votes

Keto Microwave Egg Bites

Prep Time5 mins
Cook Time2 mins
Course: Breakfast
Keyword: breakfast, egg bites
Servings: 1 serving
Calories: 442kcal

Ingredients

Egg Bites:

  • 2 eggs
  • 1/4 cup 2% cottage cheese 63g
  • 2 tbsp cheddar cheese 15g
  • 1/2 slice provolone 10g
  • 1 tsp butter 5g
  • 1/8 tsp salt
  • 1/8 tsp pepper

Topping: (optional)

  • 1-2 slices bacon
  • 1/2 slice provolone

Instructions

  • 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. Enjoy your Keto Microwave Egg Bites!

Nutrition

Serving: 2egg bites | Calories: 442kcal | Carbohydrates: 3g | Protein: 31g | Fat: 34g
Disclaimer: This post contains some affiliate links

Other Similar Recipes You May Like:

Keto Bacon Cheddar Onion Scones
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Keto Lemon Blueberry Muffins
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Keto Pizza Bites
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Low Carb Pork Rind Bread
10 Min Low Carb Pork Rind Bread

 

Keto Lasagna WITH NOODLES!

Keto Lasagna WITH NOODLES!

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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!)

Ultimate low carb substitution guide

Ingredients:

Noodles:

    • 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

Filling:

  • 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

Directions:

Noodles:

1. Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.

2. In mixing bowl, using a hand mixer, cream together cream cheese and eggs.

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3. Next, add Parmesan cheese and spices. Mix to combine.

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4. Fold in mozzarella cheese and mix until well incorporated.

5. Spread the mixture into the baking dish, forming an even layer.

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6. Bake for 20-25 minutes.

7. 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.

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*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)

For The Filling

8. In a large skillet over medium-high heat, combine ground beef, onion, peppers and  your spices. Cook until the meat is browned.

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9. Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.

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Putting It All Together

10. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer

11. 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.

12. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.

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13. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!

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If you guys don't find this keto lasagna 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 

*Disclaimer: This post contains some affiliate links

OTHER SIMILAR RECIPES YOU MAY LIKE:

Philly Cheesesteak Stir-fry
Philly Cheesesteak Stir-fry

 

Keto Beef Stroganoff (With Noodles!)
Keto Beef Stroganoff (With Noodles!)

Keto Salted Caramel Cups

Keto Salted Caramel Cups

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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:

Ingredients:

Caramel Layer

Chocolate Layer:

*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

Directions:

  1. Combine all ingredients in a small pot
  2. Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
  3. Remove from heat and pour into a measuring cup.
  4. Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
  5. 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).
  6. Freeze for 5-10min.
  7. Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
  8. Sprinkle a small pinch of sea salt on each one. (optional)
  9. Freeze for at least 3 hours or longer. (Longer is ideal so they don't split apart!)
  10. Pop the cups out with a knife and enjoy!
  11. Store them in the freezer in an air-tight container!

My Camera: http://amzn.to/2C2Cw4H
The Nutrition scale I use: http://amzn.to/2C1xCoA

*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

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High Protein Spicy Tuna Egg Salad

High Protein Spicy Tuna Egg Salad

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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.

 

Serves 1-2

Ingredients:

    • 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

Directions: 

Sauce:

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

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Quick Rosemary and Thyme Egg whites

Quick Rosemary and Thyme Egg whites

best rosemary egg whites

Rosemary Egg WhitesI 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!

Sunnyside-Up Egg Over Spinach & Butternut Squash

Sunnyside-Up Egg Over Spinach & Butternut Squash

Spinach Egg butternut squash

Egg Spinach Breakfast

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.

Simple Avocado Egg Salad

Simple Avocado Egg Salad

Egg and Avocado Salad

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!

Ingredients:
-1/2 Avocado chopped
-2 hardboiled eggs chopped with salt and pepper
-2-4tbsp salsa
-1/3 cup romaine lettuce shredded
-1/2 a small tomato chopped

Directions: Combine everything in a bowl and eat up! Simple as that.