Guys I feel like I made history today. SERIOUSLY. If you are someone who eats low-carb then you will know what I mean when I say trying to find bread replacement options is NOT EASY. A lot of keto bread recipes I’ve tried in the past have been huge flops(literally, I’ve seen them deflate before my eyes..LOL). BUT THIS ONE…oh this one is so different.
It’s soft, fluffy, actually tastes GOOD and works as a replacement for so many things! Burger buns, naan bread with dip, cheese bread, pizza crust, you name it! Did I mention it only takes 2 minutes to prepare and 5-6minutes to bake? Continue reading “THE AMAZING 8min LOW-CARB FLATBREAD”→
Guys..I’m going to be real honest here. I pretty much lived off these burgers and basically ate the entire batch in a day. So..be warned. They are GOOD. Top them with some avocado and tomato and it would be epic! (P.S pictures were not ideal, I wasn’t planning on writing a recipe so I’d already cut into them when the photos were taken so please don’t let that deter you!!)
-1lb Ground Beef
-85g Feta Cheese
-1/2 tsp salt
-1/4 tsp pepper
-1/2-1 tbsp parsley
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 tbsp butter
-Additional Butter for frying
Combine all ingredients in a large bowl. Use your hands to mash everything together.
Form 5 burger patties and set aside.
Heat a large frying pan to medium heat, melt a tbsp or more of butter and place the burgers in the pan(you can repeat steps if using a smaller pan).
Cook COVERED for 4min on the first side then flip, turn heat to low and cook for another 4-8min or until burgers are cooked through on the second side. (It’s best to cook them low and slow after flipping if you have time!)
Remove from pan and serve hot with avocado slices and tomato(bruschetta topping in my previous recipe would be a great addition as well!!) Enjoy!
Each burger (1/5 of recipe) is roughly 18F/0.7C/22.7P
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):
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! Today I wanted to do something a little different..no recipe but I promise you I’ll be back to the food posts in no time, haha.
I wanted to discuss the importance of supplementing on the keto diet and what I personally take.
I’ve been on the keto diet off and on 3 times in my life. The first couple times I struggled with several issues.
-I had MAJOR keto flu for the first 5 days (aka, pounding headaches, no energy to do anything, felt nauseous after eating)
-I went through less of a keto flu as I started taking some supplements but started experiencing hair-loss and red, dry eyes about a month in.
-I experienced almost NO KETO FLU(maybe a slight headache occasionally), I supplemented regularly and have had no hair loss and minimal dry eyes.
So what did I do differently this time around?
Well, I actually did my research (scouring the furthest corners of the internet). And I’ve finally come up with an awesome supplement regime that works for me and will likely work for you as well if you’ve experienced any of the symptoms I went through! You don’t have to follow this to a T but I hope it gives you a better idea of a healthy low-carb supplement regime.
My Current Routine:
Drink at least 2 cups water
Coffee with 1/2-1 tbsp MCT oil (Helps to give you an immediate energy boost!)and a bit of cream
Breakfast heavy in sodium (aka eggs and bacon OR just have a cup of salt water OR a pickle with your coffee! haha)
1/4 cup(60g) sugar-free chocolate chips (I use Krisda)
*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!
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.
*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!
Combine all dry ingredients except the reserved flour in a large bowl.
Heat your butter, milk and water in a microwave safe cup for roughly 50s to a minute.
Stir the warm mixture into the dry ingredients along with the egg.
Use a spoon to start forming a dough. Add the extra 1/4 cup almond flour as you go to make it less sticky.
Use your hands to begin kneading the dough.
Knead it for roughly 3-5min (it contains quite a bit of vital wheat gluten so we want to be careful we don’t over-knead or it will become too dense).
Next form the dough into a neat ball and sprinkle the bottom/sides of your bowl with almond flour before placing it back down.
Cover the bowl with a towel and move it to a warm location like an oven that still has a bit of heat in it but is not hot, or use the microwave method (just heat water or nothing particular in it for about a minute or so before placing the dough in to rest).
After and hour, remove the dough from the bowl and place it on an (almond) floured surface.
Roll the dough to be a rectangle roughly 12×9 inches in size (about 1/4 inch thick)(see instructional photo for a better idea-don’t mind the 5-year-old style rolling pin)
Using a spoon, spread the butter gently over the entire surface of the dough then combine your cinnamon and sweeter of choice and sprinkle on top.
Roll the dough, long-side to long-side, being careful not to tear it. Tuck in the ends and use your fingers to press any cracks back together if they do occur.
Next, slice the dough into 7 even pieces and place them, inner-side up, in a butter or coconut oil greased baking dish.
*Cover the rolls and let them rise for another 30-45 minutes in a warm location.
Finally, bake the rolls uncovered at 375* for 15-18min. (I purposely took them out a little early so they wouldn’t over-bake).
Combine your coconut oil and cream cheese in a microwave-safe dish and microwave it for 30 seconds.
Mix in your egg whites, vanilla and sweeter and almond milk until it becomes smooth.
Drizzle or spread on the glaze on each cinnamon roll and then don’t wait for them to cool at all, just tear them straight out of the pan and devour them like a crazy hungry keto monster.
JK. If you want to be normal and not burn your mouth(that definitely didn’t happen to me…..)then wait for the cinnamon rolls to cool before gently removing them from the dish with a knife or spatula (trust me, it will make your life SO much easier).
NOW you can devour them. ENJOY!
Store in an air-tight container in the fridge or freeze until you have another cinnamon roll craving!
*Note : You CAN skip step 14 if you are in a hurry BUT I recommend completing the recipe as written for best results.
Nutrition per 1/7 of recipe WITH frosting (these are SO filling btw guys): 31F/5C(NET)/20P
Nutrition per 1/7 of recipe WITHOUT frosting: 27.5F/4.8C(NET)/20P
*If you get a chance, please give me a quick follow on Pinterest. I have just started an account and will be sharing some of my recipes there first! All you have to do is click the pinterest button at the bottom of this page and it will take you to my account, or click the follow button in the homepage main side bar! Thank you for your amazing support guys, as always!