Ingredients:

• 6 eggs
• 6 egg whites
• 6 slices bacon, cooked and crumbled
• 3 ounces shredded cheddar cheese
• Salt & pepper to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray and set aside.
2. In a bowl, beat eggs and egg whites together until well combined. Season with salt and pepper to taste. Add crumbled bacon to egg mixture, stirring until mixed well.
3. Pour egg and bacon mixture into muffin tin, distributing evenly. Top each muffin with shredded cheese.
4. Bake in preheated oven for 20-30 minutes until set. Makes 12 puffs.
5. Enjoy with macadamia nuts on the side!

Source: Fit2Fat2Fit.com

Ingredients:

• 16 oz Breakfast Sausage (Owens Natural doesn’t need to be drained)
• 1 Block Cream Cheese, Full Fat
• 6 eggs
• Shredded Mexican Cheese
• Jalapeños

Directions:

1. Cook 16oz breakfast sausage, drain if needed.
2. Once sausage is cooked, add one full block of cream cheese until melted.
3. Mix 3 eggs with salt & pepper, pour into a 9×13 dish.
4. Spoon the sausage mixture on top of that.
5. Sprinkle 1/4 c (or desired amount) Mexican shredded cheese over all.
6. Add jalapeños on top.
7. Mix 3 more eggs with salt & pepper, poured on top.
8. Sprinkle 1/4 c more cheese on very top.
9. Bake at 350 for 20 min. 

Source: CacaoJava

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 ½ cups superfine almond flour
• ¼ teaspoon salt
• 1 tablespoon aluminum-free baking powder
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 2 large eggs
• ½ cup full fat sour cream
• 4 tablespoons unsalted grass-fed butter, melted

Directions:

1. Preheat oven to 450°F. Lightly grease cavities of a 12-cup muffin pan.
2. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder, and onion powder.
3. In a small bowl, combine eggs, sour cream, and butter. Whisk until smooth. Pour into large bowl with dry ingredients.
4. Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick.
5. Scoop ¼ 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 you’ve used up all the batter.
6. 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.
7. 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. 😜 It made 9 biscuits.

Source: Warrior Made

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 aren’t anywhere near the one I had abroad, these are fantastic and fit into our Keto lifestyle!

Of course the challenge with any Keto “bread like” 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, didn’t 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:

1. Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
2. Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, and remaining 1/2 cup water in a blender. Blend until smooth.
3. 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.)
4. 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.
5. 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

Source: Wholesome Yum