It’s that time of year..the end of October means bye Halloween, bye fall, bye pumpkin spice…and HELLO CHRISTMAS COOKIES, SNOWMEN, ELVES AND HOT CHOCOLATE.
But with that said, I thought I’d wave one last goodbye to our lovely pumpkin spice season (this is not at all because I had an extra can of pumpkin puree I needed to use up..) So without further ado, here is our last official pumpkin recipe of the 2018 year. I hope you enjoy! Continue reading “Keto Pumpkin Chocolate-Chip Muffins”
Super easy to put together, only takes a minute to bake and can be defined as the ultimate keto comfort food. Who doesn’t love a good chocolate-chip cookie?!
Continue reading “Microwave Chocolate-Chip Cookie For One”
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 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)”
This pudding is packed with protein, fibre and loaded with nutrients. 1 serving will keep you full for hours. It’s silky smooth and fantastic topped with berries and shredded coconut or whatever else your heart desires. You never have to feel guilty about eating pudding again!
Continue reading “THE BEST & EASIEST Low-Carb Chocolate Pudding”
Sweet, Buttery and bursting with cinnamon flavour..what more could you want in a cookie?
Continue reading “Gluten-Free Snickerdoodle Cookies(Keto Option)”
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
Dessert for breakfast is kinda my thing if you haven’t noticed…
Thankfully these muffins are packed with healthy fats, micronutrients and fibre that will keep you full for hours! A muffin with a cup of bullet-proof coffee has become my new go-to breakfast!
These are super easy to make and freeze well for an easy make-ahead breakfast or snack!
*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you’ll also need a little more sweetener.
**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you’ll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.
Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.
- Pre-heat your oven to 350*
- Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
- Combine all dry ingredients in a large bowl.
- Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.
- Use a muffin scoop to evenly disperse the batter to make 15 muffins.
- Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
- Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking).
- Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!
Nutrition (1 muffin): 16F/5C(NET)/7P & 7g fibre