16 oz broccoli florets , sliced horizontally into flat chunks
3 tablespoons olive oil
1/4 teaspoon salt or more
black pepper to taste
1/3 cup Asiago cheese , shredded
Directions:
Preheat oven to 400 F.
Make sure to slice each broccoli floret horizontally into thin, flat slices.
Coat broccoli with olive oil in a medium bowl, and transfer to the rimmed baking sheet (line it with aluminum foil, if you prefer) in a single layer. Sprinkle salt evenly over all of broccoli, making sure not to miss any (use at least 1/4 teaspoon salt, or more). Sprinkle with pepper, too.
Roast for 15 minutes, then remove from the oven and sprinkle with shredded Asiago cheese. Roast for 5 or 10 more minutes, until cheese melts.
Remove from oven and serve. Broccoli and cheese should be slightly browned and crusty.
4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
salt and pepper
6 oz cream cheese, cold and sliced into 8 slices
8 strips bacon, cooked and chopped or bacon bits
1 cup Cheddar cheese, shredded
Directions:
Preheat the oven to 400 F.
Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
Sprinkle chicken breasts with salt and pepper.
Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
Top with chopped cooked bacon (drained from fat).
Top with shredded Cheddar cheese.
Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.
Top with your favorites! š I like The Spice Hunter spices (both Spicy Chili and Spicy Taco) because they are clean…no maltodextrin. The spicy chili has a little cane sugar…but it is second to last on the ingredients.
Chili Cheese Dogs
I cooked up the KETO chili and pan seared some hot dogs. Topped with cheese, sour cream, jalapeƱos and mustard.
Tastes just like the real thing. We didnāt even miss the bread! š
2 cups Italian blend cheese shredded (or 1 cup mozzarella and 1 cup Parmesan, combined)
Optional: additional fresh basil for garnish
Directions:
Preheat oven to 400 degrees F.
Make Fat Head dough according to the instructions in Hip Tip section.
Roll prepared dough very thinly on a baking sheet covered in parchment paper. Bake for 12-14 minutes at 400 degrees until slightly brown. Cut into long lasagna “noodles”, and set aside.
Lower oven temperature to 375 degrees F.
Saute onion, bell pepper, and garlic with a little cooking oil in a large skillet.
Add both ground beef and sausage. Crumble and cook meat in the skillet.
Stir in marinara sauce.
In a small separate bowl, stir ricotta cheese, egg, and fresh basil together.
Start compiling lasagna in a 9×13 casserole dish by adding sauce to the bottom, followed by a layer of ricotta mixture, shredded cheese, and then noodles.
Repeat and then end with a layer of sauce and shredded cheese.
Bake covered with foil for 25 minutes on 375 degrees. Bake another 10 minutes uncovered. (Tip: Spray foil with non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)
Serve with additional chopped basil, if desired.
NUTRITIONAL INFORMATION
Yield: 8 servings, Serving Size: 1 serving Amount Per Serving: Calories: 836, Total Carbohydrates: 14g, Fiber: 3g, Net Carbohydrates: 11g, Total Fat: 63g, Protein: 58g
Measure out almond flour, add garlic powder, salt, and xanthan gum and stir in a bowl.
Put cheeses into a microwave safe bowl and heat for about a minute and 20 seconds. Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave.
Wet hands and form into 5 balls on a baking sheet with parchment or a baking mat. Spread with wet hands. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).
Poke the crust all over with a fork.
Bake for 8 minutes turning dough about 2/3 way through.
Poke down bubbles with a fork and cook an additional four minutes or until crust is browned.
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake forĀ 6 minutes. Poke more holes in any places where you see bubbles forming. Bake forĀ 3-7 more minutes, until golden brown.
A White Russian cocktail is so easy to turn Keto. Follow this and enjoy without the sugar and carbs!
Ingredients:
1.5 oz White Rum
Dash of Vanilla
Zevia Root Beer
Splash of heavy whipping cream or half and half cream.
Directions:
Fill highball glass with ice.
Pour in rum and vanilla.
Fill with Zevia Root Beer.
Add a splash of Half and Half or Cream.
It is delicious with no sugar or carbs!!! I feel that it works best with half and half versus the heavy whipping cream.
P.s. I think Iāll have twoā¦or maybe three. Lol
Source: CacaoJava
Click the link below for good information on “Drinking alcohol on the Keto diet”. There are some recipes there also. Note: I haven’t tried them yet…but will soon.
Found a new savory biscuit recipe that is pretty good! I was a little worried when it called for garlic and onion powder…but it works. Probably would leave that out if I wanted to use a Keto friendly syrup or jelly.
Ingredients:
1 Ā½ cups superfine almond flour
Ā¼ teaspoon salt
1 tablespoon aluminum-free baking powder
Ā¾ teaspoon garlic powder
Ā¾ teaspoon onion powder
2 large eggs
Ā½ cup full fat sour cream
4 tablespoons unsalted grass-fed butter, melted
Directions:
Preheat oven to 450Ā°F. Lightly grease cavities of a 12-cup muffin pan.
In a large bowl, whisk together almond flour, salt, baking powder, garlic powder, and onion powder.
In a small bowl, combine eggs, sour cream, and butter. Whisk until smooth. Pour into large bowl with dry ingredients.
Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick.
Scoop Ā¼ cup of batter and place into muffin mold. The batter is sticky, you will need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until youāve used up all the batter.
Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean. Allow biscuits to cool for about 15-20 minutes, until they are no longer too hot to touch.
Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.
Note: I just used my large ice cream scoop instead of a measuring cup. Much easier to get in the muffin tins. No need to squish them down either. I did on some and not on some… and couldn’t tell the difference between them. š It made 9 biscuits.
When I went to France, I had the best ham and cheese crepes EVER! I started looking for a way to convert them to be Keto friendly. While they arenāt anywhere near the one I had abroad, these are fantastic and fit into our Keto lifestyle!
Of course the challenge with any Keto ābread likeā recipe is the lack of gluten to bind the ingredients together in a stretchy fashion. I did struggle to get them to turn without breaking. I will keep working on that part…but as far as the taste, it is wonderful.
So, here is my not so pretty but completely tasty Ham & Cheese Crepes.
Note: I tried to spread them in the pan the traditional way by pour in the center and twirling outward…yeah, didnāt work. So then I decided to reverse it by pouring slowly from the outside inward. That worked much better. Then I just spread it out gently for those spots I missed.
Ingredients:
2 tbsp Vital Proteins Grass-Fed Gelatin
1 cup Water (divided)
1 cup Blanched almond flour
1/4 tsp Sea salt (increase to 1/2 tsp for savory)
4 large Egg
2 tbsp Ghee (melted; or coconut oil for dairy-free)
OPTIONAL INGREDIENTS (ONLY FOR SWEET CREPES)
1 tbsp Erythritol (or any granulated sweetener of choice)
1/2 tsp Vanilla extract
Instructions:
Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, and remaining 1/2 cup water in a blender. Blend until smooth.
Add gelatin mixture to the blender and blend until smooth. If it’s very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for a minute or two, until the edges are dry, then carefully flip and cook for another minute on the other side.
Repeat with the remaining batter.
Recipe Notes:
Serving size: 1 6″ crepe (made in an 8″ pan)
Calories: 125 | Fat: 10g | Total Carbs: 2g | Net Carbs: 1g | Fiber: 1g | Protein: 6g
