Tag Archives: low carb

Keto NO OatMeal

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).

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.

NO’atmeal Recipe:

2 Tbsp Ground Flax
2 Tbsp Chia Seeds
1/2 C any keto-friendly milk, I use unsweetened Almond Milk carrageenan-free
Toppings or add-ins of your choice (some ideas: cinnamon, berries, Lakanto Monk Fruit Maple Syrup– use our link for 20% off)

Directions:

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.


Other yummy ways to enjoy 👇

Keto Hemp Seed Oatmeal

EASY LOW CARB KETO OATMEAL

No Oat Oatmeal

Keto Pumpkin Spice Cream-Cheese Muffins

Keto Pumpkin Spice Cream-Cheese Muffins are one of my favorite fall keto desserts! Hope you enjoy! 

Pumpkin Spice Cream Cheese Muffins Recipe

Ingredients

Muffin
2 cups almond flour
2 tsp aluminum free baking powder
1.5 tsp pumpkin pie spice
⅛ ginger
⅛ cinnamon
3 tbsp. grass fed butter
3 large eggs
½ cup Lakanto Monk Fruit keto sweetener (20% off using our code!!)  

Filling
¾ tsp vanilla
1 tbsp. heavy whipping cream
1 tbsp. butter


Directions:

For the cream cheese filling:

  1. Beat cream cheese with keto sweetener, heavy whipping cream and vanilla extract until smooth. Set aside.
For the muffins
  1. Preheat the oven to 350°F degrees.
  2. In a mixing bowl combine almond flour, baking soda, salt, and spices. 
  3. In another bowl, mix butter, sweetener, eggs and pumpkin until smooth.
  4. Combine the wet ingredients into the dry ingredients.
  5. Grease muffins tins or place paper liners in the tins if you have them.
  6. Spoon the pumpkin mixture into the cups about 2/3 of the way up. Make a “well” in the mixture, pushing the mixture around the sides. A small spoon works great.
  7. Place about a teaspoon of the cream cheese filling into your “well” in the muffin mixture. Top with more batter to cover the cream cheese mixture and smooth over if needed.
  8. Bake for 20-25 minutes, until the top of the muffin is firm.
  9. Remove from oven and enjoy the warmth of Thanksgiving in your mouth. Store in the refrigerator.

Low Carb Keto Snack

Fresh Mozzarella, Garden Tomato, and Avocado

Such an easy, fresh, low-carb keto snack! A great way to wrap up the freshness of summer with some delicious garden ripe tomatoes. Yes, I said tomatoes. When you have eaten lightly for the day there’s room for a couple of these as a snack. Two was plenty! A medium sized tomato has 4.8 g of carbs and 1.5 grams of fiber. If you don’t go crazy with this snack, eating them all, you will be just fine with macros. I love that you can douse these with salt and pepper and add a little avocado and you have a full fat snack on the go.

Directions:
Slice fresh mozzarella, garden tomato, and avocado. Sprinkle with Pink Himalayan salt and pepper. If desired, drizzle with avocado oil, MCT oil, or a Vinaigrette.
Serve and enjoy!

Low Carb Taco Soup

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!


Easy Keto/Low Carb Crock Pot Meals
All Day I Dream About Food
Keto Taco Casserole
Women’s Health Keto CrockPot Recipes
Crockpot Crustless Pizza
Keto Crockpot Recipes




Mock Keto Kind Bars

🥜Mock Keto Kind Bars🥜

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:


Almonds 

Chia Seeds

Ground Flax 

Walnuts

Almond Flakes

Super Fine Blanched Almond Flour 

Almond Butter

Vanilla

Unsweetened Coconut Flakes

Kerry Gold Butter

 

So easy! Check out the video of how to make them! 

 

 

 

Mock-Keto-Kind-Bars3

 

➡️Make it your own!! My additions to the recipe⬅️

—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

—-I used Lakanto Monk Fruit Sweetened Maple Syrup in place of Sukrin Fiber Syrup 🥞

—-The recipe calls for 1/4 cup almond butter— instead I used a 1/2 cup of almond butter and 2 tbsp butter

—-I omitted the vanilla beans and added another tsp of vanilla (3 teaspoons total)

 

➡️Make it your own!! My additions to the recipe and measurements below⬅️

  • 1 1/4 cups ground walnuts and 1/2 cup almond flakes
  • A mixture of:
    -2 tbsp Chia seeds
    -1/4 cup of Ground Flax
    -and the rest Super Fine Blanched Almond Flour
  • 1/3 cup Coconut flakes (unsweetened)
  • 2 tbsp Hemp seeds
  • 1/4 cup Lakanto Monk Fruit Sweetened Maple Syrup
  • 1/2 cup of almond butter and 2 tbsp butter
  • 1/4 cupLakanto 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
  • 3 tsp Vanilla extract
  • 1/2 tsp Pink Himalayan salt

 

 

Mock Keto Kind Bars

Directions:

  1. Prep 8×8 glass dish and cover with parchment paper.
  2. Heat a medium pan on the stovetop on low-medium heat.
  3. Melt butter then add almond butter, keto sweetener, Lakanto syrup, and vanilla and stir until well combined.
  4. Pour all other ingredients in a medium-sized bowl with a pour spout and stir until well mixed
  5. Place batter into prepped glass baking dish and press down to form an even layer.
  6. Let cool before cutting.

 

Keto Cauliflower Potato Salad

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!

 

Check out these other great summer keto sides! 

Shrimp Salad

Summer BBQ Keto Sides

Best Low Carb BBQ Foods

Broccoli Salad 

Keto Summer Salads

Change Your Perspective

Doing a little Christmas present wrapping and chatting about perspective on keto.

Keto is a lifestyle change, not a diet. Make the decision to go for it and don’t look back!

 

Mindset is everything!
Our secret sauce that makes keto life so much more flexible and enjoyable.
Will Smith hits it outta the park with this motivational video. Self-discipline is the definition of self-love.
How to Become More Disciplined – Identify yourself in a new way and make the standard real!

 

 

Sugar-Free Candied Pecans

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

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!

Keto Candied Pecans – GNom GNom

Candied Pecans – Swerve Sweet

5 Minute Low Carb Candied Nuts – The Harvest Skillet

Sugar-Free Sweet Bourbon Pecans – Sugar-Free Mom

Pecan Pie Cheesecake; Low-Carb Pecan Toffee Bars – All Day I Dream About Food

Low-Carb Keto White Chocolate Butter Pecan Fat Bombs – Tasteaholics

Caramel Pecan Pie Squares – Low Carb Maven

 

 

Low Carb Bagels

These low carb bagels are so easy to make and only take 5 ingredients. Fathead dough is one of our favorite things to make and eat. We have used it making keto pizza before and the entire family gobbles it up. Using almond flour fathead dough isn’t just for pizza anymore! You can get so creative with the dough and use it in multiple recipes including Fathead Dough CalzonesParmesan Garlic Breadsticks, Fathead Rolls.

You are sure to love these 24 Fathhead Dough Recipes too! Now, we can eat keto bagels without the guilt or the carbs. Do be aware, if you are using fathead dough often in your keto life it might cause a stall. This fathead dough recipe can be made with coconut flour as well. We suggest starting with the basics with keto and getting creative with recipes once you have it down pat.

Ingredients
Yields 6 Bagels
1 cup almond flour

1.5 tsp baking powder

2 cups mozzarella (use block- not fresh as there is too much moisture)

1 large egg

dash of pink Himalayan salt

2 oz full-fat cream cheese- cubed

Optional: Everything but the Bagel Seasoning or desired toppings

 
Directions
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Add the mozzarella and cream cheese to a microwave safe bowl and microwave on high for 30 seconds. Stir to combine using a fork and then microwave for another 30 seconds until fully melted.

3. Add in the almond flour, egg, baking powder, and salt and combine using the fork. Then knead the dough with your hands or a spatula until you reach the desired texture and consistency. The dough should be evenly mixed with no separation. If it is difficult to bind together, place back in the microwave for 15 seconds or so to heat the dough.

4. Divide the dough into 6 balls of the same size. Roll the balls into a log then press the ends together to make a bagel shape. Repeat with the remaining dough. If using Everything but the bagel seasoning, rub the bagel with a bit of water so the seasoning will stick. Sprinkle seasoning over the bagels and gently press into the dough.

5. Roll each ball out into a thin log using your hands and form a circle onto the parchment paper. Repeat with the remaining dough.

6. Lightly brush the top of each bagel with some water to help the seasoning stick better. Sprinkle on desired seasoning and press down lightly with your fingers.

7. Bake for 10-12 minutes until golden brown. Watching closely so they don’t burn.
Check out the steps below

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There likely won’t be any left but if there are, these will keep in the fridge for a few days or you can freeze them. We use these awesome glass spill-proof containers for storage.

Cast Iron Keto Lasagna

We absolutely love our Lodge Cast Iron Skillet. The meals are easy to prep and cook all in one. We might have gone a little overboard with the cheese but that is never a bad thing! You can choose to omit the zucchini for a thicker mixture. Either way, this deep dish cast iron keto lasagna will have you drooling!

Ingredients
1.5- 2 lbs grass-fed beef
1 jar marinara sauce with no added sugars- Raos is a good brand
1-2 zucchini thinly sliced lengthwise- use a vegetable peeler or mandolin for slicing
2 tsp minced garlic
1/4 cup onion
1 1/2 cups mozzarella cheese
1/2 cup shredded parmesan
2-3 tsp Pink Himalayan Salt and Herb Blend
pepper to taste

 

Directions

  1. In a large skillet, brown the beef (adding in seasoning, garlic, and onions while cooking) on the stovetop and drain. Place in a bowl, add low carb marinara to beef and stir.
  2. While beef is browning prep zucchini slices and grated cheese and set aside.
  3. Preheat oven to 375 degrees.
  4. Place cast iron skillet on another burner on low-medium heat. Use about half of the prepared meat mixture creating your first thick layer, then top with mozzarella cheese.
  5. Next, make a layer of zucchini criss-crossing the pieces. Then cover with meat mixture and top with shredded mozzarella.
  6. Repeat step 4, leaving enough meat to cover the last layer of zucchini, then cover with the last of mozzarella and parmesan cheese.
  7. Place the prepared lasagna in the oven for 25 minutes on 375. It should come to a nice sizzling bake. Add an additional 3-5 minutes on broil to brown the top.
  8. Remove from oven with caution, cut, and enjoy.

 

 

 

Check out these amazing Keto/Low Carb Cast Iron Meals
Keto Spinach Dip with Pull-Apart Rolls

Keto Pizza Skillet

23 Keto Skillet Recipes

Low-Carb Bacon Mushroom Chicken

 

 

Cooking with cast iron is one of our favorite things to do. Looking for a Keto Cast Iron Skillet Cookbook.
Check these out!
Keto Cast Iron Cooking

Maggies Keto Cookbook e-book

 

 

 

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