Keto No’atmeal is surprisingly easy to make and so healthy for you. At this point in the pregnancy game (26 weeks!) I am in need of some quick, healthy breakfast ideas. Flaxseed and Chia Seeds are nutrient-dense foods that have amazing benefits for your body (See graphics below).
(photo from BeautyEpic.com)
photo from LiveLoveFruit.com
There are so many variations of this recipe so I kept it simple and you can add in any other tasty ideas you might have.
Heat everything in a saucepan on the stove until it simmers mixing constantly. Remove from heat and add in your desired toppings. Enjoy right away or some prefer to let it sit in the fridge overnight and enjoy the next day.
This taco soup screams fall and comfort low-carb keto food! It was surprisingly delicious! What I love most about it is that I didn’t have to stand over the stove cooking. Just toss it all in the crockpot and when finished, top with some of your favorite full-fat keto options. I call that a win!
Simmering in the crock-pot
Recipe 5-6 chicken breasts 1 small onion diced half diced green bell pepper splash of v8 juice 1 pack full-fat cream cheese 1 can Rotel 1 tsp minced garlic 1 packet of taco seasoning (make it more keto friendly with this recipe) 1 tsp Better Than Bouillon (sub chicken broth if you prefer and just omit the cup of water below) 1 cup of water
Additional Optional Toppings: sour cream, avocado, cilantro for an extra zing!
Directions: Throw all ingredients in the crock-pot and cook for 6-8 hours on high or until chicken shreds easily and is cooked thoroughly. Scoop a big bowl, top with your favorite full-fat toppings like avocado and sour cream, and enjoy!
After all this quarantine, stay at home business, this momma is over having to put thought into dinner each night. I had almost thrown in the towel and served lunch meat for dinner when I realized I had a simple recipe in the fridge waiting to be cooked. If you are looking for an easy, quick dinner idea, this is it.
This is a super simple, versatile recipe that can be made in a pinch.
Here’s the recipe!
KETO STUFFED PORTABELLOS
Ingredients Portabellos Raos Pizza Sauce Mozzarella Cheese Avocado Oil Pepperoni or any other pizza toppings desired
Directions
Preheat oven to 375F degrees
Place a cast-iron skillet or oven safe skillet on medium on the stovetop.
Pour 1-2 Tbsp of avocado oil into the skillet until it is hot
While it is heating, remove the stems from the portabellos
Chop/dice the stems for adding to the mushrooms
Place portabello caps top down into the skillet
Scoop a tsp or so of Rao’s pizza sauce into each cap
Drop a couple of pinches of the chopped stems into the sauce of each portabello cap
Cover the caps with shredded mozzarella
Let cook for 3-5 minutes on the stovetop
Remove from stovetop and place in the oven for 15 minutes
After removing from oven, add more cheese if desired
This mixture tastes amazing and held together like a granola bar should!
I have a sweet tooth and have been on the lookout for a keto granola bar to take with us when we travel that also tasted good and didn’t fall apart into crumbs. These amazing Mock Keto Kind Bars are the result of scouring the web and combining a handful of recipes along with the ingredients I had at home, to make exactly what I thought would be a tasty keto bar.
I wanted a bar that would hold together, that was low cost and that my kids would eat when we travel. When I came across this recipe I hit the keto jackpot (the base recipe can be found at Wholesomeyum.com)
This recipe can be altered to suit your tastebuds! Here is what I used:
—I used Lakanto monk fruit sweetener (use our link for 20% off!)
and ground it up in my food processor to make powdered keto sweetener
—-With this recipe, you can use whatever nuts you’d like. Instead of 2 cups of almonds, I substituted 1 1/4 cups ground walnuts and 1/2 cup almond flakes
—-I didn’t have pumpkin seeds so I added a half cup of the mixture below:
-2 tbsp Chia seeds
-1/4 cup of Ground Flax
-And the rest Super Fine Blanched Almond Flour
1/4cupLakanto monk fruit sweetener (use our link for 20% off!) ground up in the food processor to make powdered keto sweetener or your choice of powdered keto sweetener
Summer is right around the corner and when I think of summer I think of picnicking with delicious keto sides! One of the things every southern summer cookout has as a staple is potato salad. It is a dish I have sorely missed!
When I was planning Easter dinner, the two things that came to mind were potato salad and ham.
I concocted this Keto Cauliflower “Potato” Salad at our Easter meal and I have to say it was so good I didn’t even miss the real thing! My husband even said this “Was my best side dish yet!” Play with the ingredients to suit your tastes. We are big mustard fans so we like a more mustardy keto potato salad. Just remember, you can always add more but you can’t take it away so add a bit at a time, taste test and keep going until you reach the desired yumminess.
INGREDIENTS:
1 large head of cauliflower
4-6 hard-boiled eggs chopped
8 slices of bacon cooked and crumbled
1 1/2 cup grated sharp cheddar cheese
pink Himalayan salt and fresh-ground black pepper to taste
4 tsp. yellow mustard
3/4-1 cup mayo to taste
1-2 tbsp dill relish
1/2 an onion diced
Optional:
sliced green onion/chives
1/2 tsp. onion powder
Directions:
Bring a large pot of water to a boil. Toss in chopped cauliflower (remove most of the stem) for 5-7 minutes until just tender. Careful not to overcook or the cauliflower will turn to mush.
While the cauliflower is boiling, cook about a half pound of bacon in a large skillet until crispy. Drain and let cool, then crumble into pieces.
Drain the cauliflower and set aside to cool while prepping the other ingredients. Place in the fridge if needing to serve soon after.
Peel and dice 4-6 hard boiled eggs, depending on preference.
Shred 1 1/2 cups of cheddar cheese and set aside.
Dice 1/2 an onion and set aside.
In a large mixing bowl place cauliflower and all other ingredients in and stir well to combine.
This recipe is versatile so if you are not a big onion fan, mustard fan, etc. you can change the quantity to your suit your taste. Chill, serve, and enjoy!
This seriously sounds as amazing as it was!! If you love pork chops this keto breading takes them to the NEXT LEVEL! The perfect blend of crunchiness with the utmost tender pork chop you will ever eat. I typically cook pork loin on the stove top, in a skillet, with no breading. I decided to try something different and MAN am I glad I did?!
If you have a cast iron skillet, that’s the way to go. If not, don’t despair… you can still make this delicious chunk o’ meat and enjoy it just the same.
Here’s a quick video with the steps involved in breading the pork loin in case you need a visual or just want to watch something that makes your mouth water until you get a chance to actually make em’!
Ingredients:
6-8 thinly sliced boneless pork chops
1/2 to 1 bag Pork Rinds (use spicy if you’d like a little extra kick)
1/2 cup almond flour
2 large eggs
**** your favorite seasonings of choice (I used the ones listed below)
1 tbsp. Pink Himalayan Salt and Herb Blend
1 tsp garlic powder
1 tsp Steak seasoning mix
Directions:
Preheat oven to 425°F.
Heat a cast iron skillet on the stove top with a few tablespoons of avocado oil over medium heat. If you do not have a cast iron skillet, a large baking sheet sprayed with oil can be used instead.
Use a food processor to finely grind pork rinds.
Add ground pork rinds and almond flour to a plate or large dish, spread out mixture evenly and set aside.
In a separate bowl whisk together eggs and seasoning to make an egg wash.
Dip each pork chop in the egg wash making sure to coat each side by flipping the pork chop.
Take the pork chop out of the egg wash then place it into the almond flour/pork rind mixture.
Coat each side of the pork chop evenly with the mixture.
Place breaded pork chop into the cast iron skillet (be sure the oil is hot so it will immediately start to crisp the breading).
Bake for 12-15 minutes on one side then remove from oven and flip each pork chop over to brown on the other side. Return to oven and bake for another 10 minutes, until golden brown and crispy.
I can’t wait to try this keto breading with some chicken tenders! Let us know in the comments if you make it!
I have been eyeballing keto cinnamon roll recipes for a while now. I was under the impression the recipes were all too complicated and it just wouldn’t taste the way I was expecting. I was surprised at how good these cinnamon rolls were. They turned out delightful! The entire family enjoyed them. The only thing I may do differently next time is to add more baking powder to give more fluff.
The one diet you will be successful with is the one you will stick to and I know if my family and I feel deprived of great foods, we would not stick with it! One of my favorite things to do is find recipes we have grown to love and make them keto/low- carb style. So YES! You can have cinnamon rolls with the keto diet! ENJOY!
2-4 tbspunsweetened almond milk (use more for a thinner icing)
4 oz full-fat cream cheese
2 tbsp keto approved sweetener
Dash of vanilla
Instructions
Preheat oven to 350 degrees.
Place mozzarella and cream cheese in a large glass bowl and heat in the microwave for 45 seconds to 1 minute.
Remove the mixture from the microwave, add in the almond flour and egg and stir. If it becomes difficult to stir, place back in the microwave for 20-30 second increments (stirring in between) until able to form a smooth dough.
Place the dough on a sheet of parchment paper, spread out with a spoon.
5. Place a second sheet of parchment paper on top of the dough, using your hands and a rolling pin/empty wine bottle 😉) into a thin layer about 1/4 inch thick.
*** Handy Keto Mom Hack– use a clean empty wine bottle as a makeshift rolling pin to roll out the dough.
6. Spread melted butter over the dough using a cooking brush. Sprinkle the cinnamon and keto approved sweetener (Lankanto-Monk Fruit, Swerve Granular, over the dough.
7. Begin rolling the dough using/pulling the parchment paper to form a log with your hands. Slice the dough starting from the middle into about 10 equal pieces.
8. Using a glass baking dish or cookie sheet, place the cinnamon rolls in the oven on 350 F for 10-12 minutes or until golden brown and firm.
9. Remove and let cool before icing.
Icing
Using a hand mixer, mix the unsweetened almond milk, full-fat cream cheese, keto sweetener, and vanilla until icing forms. For a thicker icing, use less almond milk. When finished, use a spoon to drizzle the rolls with icing.
* For more icing, double the recipe.
Wondering how in the world to stay on track during the holidays and not blow your keto lifestyle? Let The Keto Family help! Get all the best low carb and keto Holiday recipes here for a happy and indulgent celebration! Keto, Low carb, sugar-free recipes – everything the main course, sides, and desserts.
MAIN COURSE
Keto Holiday Ham and Fixin’s I love a good holiday ham. It was a tradition in our house to have sliced ham for Christmas and I look forward to it each year after having turkey for multiple holiday parties.
Bacon Wrapped Turkey Whether you enjoy this bacon wrapped turkey for Thanksgiving or Christmas or anywhere in between, it will be sure to make your mouth water. After all, everybody loves bacon!
Keto Garlic Butter Prime Rib
Buttery, tender, juicy, flavorful prime rib is a great addition to any holiday meal. Can you tell I am in love with this recipe?
SIDES & APPETIZERS
Low Carb Buttery Cauliflower Mash
Super simple side dish to replace those mashed potatoes. This recipe is so versatile, mix it up and add what you wish.
Low-Carb Green Bean Casserole
It’s not the holidays without some green bean casserole. There are a few recipes out there but this one just looked so tasty we had to include it in our top picks.
Keto Broccoli Salad
This has become a family favorite and I cannot wait to share it with other people at our holiday gatherings. It is so easy and something a bit different than what’s always at the holiday party.
Low Carb Christmas Tree Platter
Pinwheels or rollups are one of my favorite things to sneak at the holiday dinner party. This recipe could be made in so many ways and is such a cute, tasty, and festive idea to share with friends.
Keto Sausage Balls
You will be lucky if these make it to the holiday party before everyone in the family sneaks them and they are gone before you go!
Prosciutto Wrapped Brie
This delicious cheesey holiday appetizer will have you sticking around that buffet table. Use nuts for dipping or create your own keto cracker.
Cheese, Ham, and Broccoli Casserole
Your guests will be drooling over this tasty recipe with broccoli, ham, and three kinds of cheese. This ooey, gooey side is cheesy, creamy, and full of flavor.
Twice Baked Spaghetti Squash Mac-n-Cheese
What are the holidays without mac-n-cheese? With this yummy recipe, you will never miss the old noodle mac-n-cheese loaded with carbs. You will thank us later.
Keto Deviled Eggs with Bacon
A holiday staple, with 🥓BACON🥓! Yes, you heard me right! GO MAKE THEM RIGHT NOW!! Your aunt Edna will thank you.
Low Carb Cheddar Biscuits
You can’t holiday meal without a biscuit or a roll where I am from, so finding keto/low-carb alternatives is a must. These are delightful and just like Red Lobster’s cheddar biscuits.
Ultimate Keto Gravy
Don’t forget the keto gravy to smoother all those holiday goodies in.
DESSERTS
Keto Sticky Buns
Who wouldn’t want to wake up to these treats during the holidays? Try out these Cinnamon rolls with a caramel pecan topping.
Low-Carb Santa Pancake
So looking forward to surprising the kiddos with these for breakfast on Christmas day! How festive and fun!
Keto Pumpkin Roll
Pumpkin roll is a staple at my momma’s house for Thanksgiving and Christmas, only momma makes it Southern style. Here’s a keto alternative that looks just as good.
Low-Carb Classic GingerBread Men
I am pretty excited to find a low-carb GingerBread Man recipe as my kiddos are really looking forward to our holiday tradition of making some and decorating them.
Snickerdoodle Cookie Dough Balls
There’s something about Snickerdoodles that puts me in the holiday spirit. Even better when they are satiating and low-carb.
Pumpkin Cheesecake You can’t have a keto holiday without some cheesecake, whether it is pumpkin flavored or the classic.
Alright, our work here is done. If yours is just starting with prepping for the holidays, grab a keto eggnog and a handful of these recipes and get moving! You got this!
Happy holidays to you and yours from 🥑🥓The Keto Family🥓🥑. We hope you are blessed with time with family and friends and enjoy everything there is to love about this season.
We have put together a Thanksgiving keto meal plan🦃🥓🍗🥧 to give you some options for the upcoming feast. Whether you are traveling to visit family and need a keto dish or planning your own, at home meal, these are some great recipes that will warm their hearts and fill their belly without the guilt.
Here’s a very easy and delicious holiday treat to take along to those parties to treat yourself and avoid temptations. Check out our girl, Tiff’s original post. Follow her on Facebook for some great recipes and keto lifestyle tips.
This sweet treat is perfect for the holidays and can easily be incorporated as a topping for other keto dessert recipes. SCORE!
If your sweet tooth goes beyond the holiday season and must be kept in check year-round, this recipe will be the perfect remedy. It is high in healthy fats and extremely low in carbs. It delivers that sweet/savory flavor with a nice roasted crunch.
👇Check it out👇
Sugar-Free Candied Pecans
3 tablespoons liquid egg whites
1 cup granulated Lakanto monk fruit sweetener (use this link for 20% off)
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 teaspoon pink Himalayan salt
3 cups raw pecan halves
Directions
1. Preheat oven to 300ºF.
2. Line a large baking sheet with parchment paper. Set aside.
3. In a medium bowl, whisk egg whites until frothy. Add Swerve Sweetener, spices, and pink Himalayan salt. Whisk the mixture until the ingredients are thoroughly combined.
4. Add the pecans and gently toss to coat with a large spoon or spatula.
5. Once coated, spoon the pecans onto the parchment paper. Spread pecans evenly over the baking sheet.
4. Bake for 15-20 minutes until pecans are toasted a golden brown.
5. Remove from the oven and allow to cool completely so the Sweetener hardens.
6. Remove pecans from the baking sheet and break up clusters into individual pieces
7. If you’re not using the candied pecans right away, store in a ziplock baggie or airtight container in the freezer.
Here are some other delightful ways to enjoy pecans!
Low Carb Buttery Cauliflower Mash
Prosciutto Wrapped Brie
Twice Baked Spaghetti Squash Mac-n-Cheese
Keto Deviled Eggs with Bacon
Keto Sticky Buns
Low-Carb Santa Pancake
Keto Pumpkin Roll
Low-Carb Classic GingerBread Men
Pumpkin Cheesecake
Photo by 
Photo by 
