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Baked Parmesan Brussel Sprouts

Confession. I was not a big Brussel sprout fan until I tried them this way. After all, you can’t go wrong with cheese and bacon right? If you are a skeptic, you gotta give this recipe a try.

Ingredients
2 lbs Brussel Sprouts
3/4 cup mozzarella (more or less to your liking)
1/2 cup parmesan
1 tsp Pink Himalayan Salt and Herb Blend
1/4 tsp garlic powder
1/4 pepper
6-8 pieces of bacon cooked and crumbled
1-2 tbsp Avocado oil

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Directions
Heat a pot of water on the stovetop. Prep the Brussel sprouts by washing and cutting the ends off.

Place Brussel sprouts in the pot of boiling water and boil until tender. Midway through boiling Brussel sprouts, preheat oven on 375 degrees.

When Brussel sprouts become tender (about 10 minutes), remove from stove top and drain.

Place Brussel sprouts on a baking sheet and smash each sprout with a spoon or meat tenderizer press.

Sprinkle with avocado oil and your favorite seasonings. Top with mozzarella, parmesan, and bacon, then roast until cheese is melted (about 15 minutes.)

Serve as a side or enjoy as the main dish.

 

 

Try out these other delicious brussel sprout recipes!
Brussel Sprouts Augratin

Brussel Sprouts with Bacon

Brussel Sprouts Casserole

Keto Spaghetti Squash Mac-n-Cheese

Keto Spaghetti Squash Mac-n-Cheese

Ingredients
1 large Spaghetti Squash, halved

Sauce Mixture

1 1/2 cup shredded cheddar
1/2 cup grated parmesan cheese
3 tbsp grass-fed butter
2 tbsp cream cheese
1/2 cup heavy whipping cream
1/2 cup unsweetened almond milk
1/4 cup blanched almond flour
couple dashes of pink Himalayan salt and pepper to taste

Breaded topping (mash both together until finely ground):

1/4 cup pork rinds
1/4 cup almond flour
* add more if you want a bigger crunch

Directions: 

1. Cut Spaghetti squash in half, scrape out seeds

2. Place spaghetti squash face down in a large baking dish, fill about halfway with water.

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3. Place in oven at 375 for 45 minutes or so.
4. Remove from oven, shred with a fork while hot (use caution).
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5. On the stovetop prepare the sauce mixture by combining liquid ingredients first then adding in dry ingredients to prevent sticking. Cook in a medium-sized pot on low-medium heat until it reaches a boil and is mixed well.

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6. As sauce is heating and squash has cooled some, scoop out the spaghetti squash in a large mixing bowl, leaving the shell casing in the glass baking dish.

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7. Add sauce mixture to spaghetti squash, mix until well combined.

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8. Place spaghetti squash mixture back in the shell casing in the glass baking dish, filling both halves equally.
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9. Prepare the keto breaded topping by mashing in a bowl.

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10. Place breaded topping evenly on top of your prepared spaghetti squash mac-n-cheese.

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11. Place spaghetti squash back in the oven for an additional 15 minutes or until mixture starts to boil. Add an additional 5 minutes on broil to crisp the keto breading. Watch carefully so it doesn’t burn.

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12. Remove from oven, sprinkle with pink Himalayan salt and enjoy.

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This is a delicious replacement for the carb-loaded mac-n-cheese we used to eat as a family. We ate it as a side with dinner, allowing for the carb count. Check out the Spaghetti Squash Nutrition label if you are wanting to be more accurate with carb count. The way I see it, we are eating something lower in carbs and real food as compared to the box of shelled imitation macaroni. I will take that as a win any day.

Check out some other delicious low-carb/keto recipes using spaghetti squash.
101 Best Keto Spaghetti Squash Recipes

Low Carb Spaghetti Squash Carbonara

Keto Mac-n_Cheese Skillet

Top 10 Cheesy Low-Carb Spaghetti Squash Recipes

 

🥑Keto Baked Avocado Eggs🥑

If you are looking for a simple, full-fat keto breakfast idea, look no further.
Baked avocado eggs for the win! This meal will leave you feeling full and help you jumpstart your day.

Ingredients:
1 medium avocado
2 large organic eggs
Dash of pink Himalayan salt
Dash of pepper
2-3 tbls shredded parmesan cheese

Directions:

  1. Preheat oven to 425 degrees.
  2. Slice avocado in half, leaving the outer shell.
  3. Scoop out a little bit of the center flesh, making room for the egg. Place the avocado into a glass baking dish.
  4. Pour egg into small bowl, scoop out the yolk and place into the center of the avocado. Scoop additional egg white and fill the center of the avocado. Repeat for the additional avocado half.
  5. Sprinkle with pink Himalayan salt and pepper.
  6. Place in the oven for 15 minutes.
  7. Remove from oven and sprinkle with parmesan or other cheese. Return to the oven for an additional 3-5 minutes until cheese is melted.
  8. Remove, let cool, and enjoy.

 

Check out these other great keto breakfast ideas:
Keto Eggs and Avocado

Keto Paleo Breakfast Ideas

Keto Breakfast Ideas from Delish

Low Carb Double Chocolate Doughnuts

I recently found a yummy low carb, keto doughnut recipe that was shared via our private Facebook group and I just had to try it. I am always leery of suggesting recipes that I haven’t tried and tested. Of course, this gave me an excuse to make some low carb doughnuts so I was all for it. I highly recommend you give them a shot, you will be amazed at how good they taste. Careful not to overindulge!

These low carb chocolate doughnuts were super quick and easy to make, even the kids were able to help and they cooked in no time. I didn’t have a doughnut pan so I just used a mini muffin pan instead. There were a few other substitutions I made aside from what was used in the original recipe so I posted it at the bottom of this blog post in case you want it. Check out how I personally made them below.

Low Carb Double Chocolate Doughnuts
3g net carb per 2 doughnuts

For the doughnuts:
cooking spray to coat donut pans or mini muffin tin (I used avocado oil on a baster)
2 cups superfine blanched almond flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon pink Himalayan salt
1/2 teaspoon baking soda
1/2 cup Lakanto Monk Fruit sweetener or equivalent granulated sweetener
2 tablespoons melted grass-fed butter
3 large organic eggs
1 tablespoon vanilla extract
1/3 cup heavy whipping cream

Chocolate Glaze:
1/4 cup Swerve or equivalent granulated sweetener
2 tablespoons unsweetened cocoa powder
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
2+ tablespoons water

Instructions:
1. Preheat oven to 350 degrees F and spray 2 donut pans with cooking spray or grease entire mini muffin tin with avocado oil and baster.
2. In a medium bowl, combine almond flour, unsweetened cocoa powder, salt, baking soda and keto sweetener. Use a whisk to mix thoroughly.
3. Add melted butter to dry ingredients and stir until absorbed.
4. Add the eggs, vanilla extract, and heavy whipping cream and stir until smooth.
5. Spoon into prepared donut pans or mini muffin tin.
6. Bake for 10 to 15 minutes. Donuts are done when the top springs back when touched. Note- if you are using the mini muffin tin as I did, the cooking time is less than 5 minutes so be sure to watch closely.
7. Remove and let cool in the pan for 10 minutes (using the mini muffin pan these cooked within less than 5 minutes and I removed them immediately to ensure they didn’t overcook) then flip out onto a wire rack to cool completely.
8. In a medium shallow bowl, whisk together keto sweetener and unsweetened cocoa powder. Add the heavy whipping cream and water and whisk to combine.
9. Add enough water until the glaze thins out and is of a dippable consistency, without being too watery.
10. Dip the top of each doughnut into the glaze or using a spoon drizzle the glaze over the mini chocolate doughnuts and let set about 30 minutes.
Original recipe tweaked from: Low Carb Double Chocolate Donuts

Other delicious Keto/Low Carb doughnut recipes:
Baked, Gluten Free Keto Donuts

Best Low Carb Donut Recipes

Chocolate-Cinamon Keto Donuts

Almond Flour Keto Donuts

 

🍕Fat Head Pizza🍕

We love PIZZA in our house. I somehow feel like I am not missing out on my favorite carbage meal when I cook with Fathead dough. We have tried cauliflower crust as well, which is decent, but we tried fathead dough and haven’t looked back! IT IS SOOO TASTY!

See how we make the dough here:

INGREDIENTS

1½ cups shredded mozzarella
¾ cup almond flour
2 tablespoons of cream cheese, cubed
1 egg
garlic powder, onion powder, and mixed herbs for seasoning

INSTRUCTIONS

Preheat oven to 425F degrees. Put Mozzarella and cream cheese in a medium bowl. Microwave for 1 min, stir and then add another 30 sec, stir. Stir in egg and almond flour. Spread “dough” thin on parchment paper. You can use a rolling pin to flatten or spread the dough by hand pressing. It should spread evenly with dough-like consistency. Poke rows of holes with a fork to avoid bubbles. Check dough at 5-8 minutes to ensure it doesn’t overcook. You will want it cooked to desired crispness prior to adding toppings. Remove from oven, Add desired pizza toppings (pesto is a good low-carb option) and place back in the oven. Continue cooking for a total of 8-10 minutes or until slightly golden brown.

 

The kiddos sure loved it too!
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Creamy Jalapeno Chicken

I cannot express enough how tasty this meal was. If you are bored with eating the same ole’ seasoned chicken… You need to take a stab at this recipe. Fairly easy to make and you can change it up by adding just a few ingredients.

The only thing I really wish I had on hand for this one was bacon, but regardless the recipe was perfect. Bacon makes everything better though, am I right?

You can add different seasonings and other cheeses if desired. I really want to try this dish in the cast iron skillet as well.

The video on how I made it is below.

 

Here’s the recipe:

Creamy Jalapeno Chicken 
Ingredients:
2 large chicken breast
3/4 cup shredded cheddar
Half a block of cheddar cheese sliced and cut in half pieces
4 jalapeno peppers diced
3/4 cup Heavy whipping cream
1 package full-fat cream cheese, softened
1/2-1 tbsp Pink Himalayan salt and herb blend
1/4 tsp Pink Himalayan salt
Pepper to taste

Optional: bacon (I didn’t have any on hand but it would’ve made this dish!)

Before preparing chicken:
Slice pieces of blocked cheddar and cut in half to be placed in chicken pockets
Dice jalapenos

Directions:
1. Preheat stovetop on low/ medium heat and add oven-safe skillet (can also use a glass baking dish, just skip this step)

2. Also preheat oven to 350

3. Combine jalapenos, heavy whipping cream, cream cheese, shredded cheddar, and spices in a large mixing bowl and set aside.

4. Slice slits in chicken to create small lined pockets every half inch or so.

5. Place cheddar slices in each pocket.

6. Place chicken in skillet and pour creamy mixture with jalapenos on top of chicken breast and in skillet.

7. Place oven-safe skillet with chicken in oven for 40 minutes or until cooked thoroughly. The cheese mixture will start to brown and bubble.

⛺Keto Campfire Meal⛺

We recently went camping and wanted to share one of our favorite campfire meals.

Pack some aluminum foil, your favorite seasoning, and change it up if you’d like. This meal definitely had some heat to it. 

I did the prepping🔪 prior to leaving for our trip but I’ve done it at the campsite as well. I pre-chopped a head of cabbage and trimmed up the radishes placing them in a baggy to pack in the cooler.

In the pouches we included:
✅head of chopped cabbage
✅uncured kielbasa from Sprouts
✅half an onion- diced
✅1 jalapeno- diced
✅radishes- quartered
✅4-5 tbsp grass fed butter spread over 3 foil pouches
✅a side of avocado after cooking
✅topped with shredded cheddar

*for the kiddos I made a separate pouch without jalapeno.
*be sure to double up the foil and flip halfway between cooking

Chocolate Covered Bacon

Chocolate Covered Bacon
1lb Bacon
1/3 cup Lily’s Chocolate Chips- stevia sweetened
1 1/2 tbsp coconut oil

Directions:
1. Cover a cookie sheet with foil
Lay bacon strips flat and cook until desired crispiness (flip in between to cook evenly).
Place in refrigerator for 20 minutes or so to cool.
2. Bring water to a boil in a small saucepan, using a stainless steel bowl (similar to a double boiler) place it on top of the saucepan. Add in Lily’s chocolate chips and coconut oil and stir until smooth. Remove bowl from stove. Transfer bacon to a sheet of parchment paper. With a baster, coat both sides of each piece of bacon. Place in the refrigerator to cool. Once cooled, enjoy your delicious, full fat snack.


Keto Sausage Balls

Keto Sausage Balls
These keto sausage balls will be gone before you can grab one if you are not careful. They are by far, the most delicious recipe I have found and pretty simple
too.

Ingredients:
1 lb. Breakfast Sausage
1 Large Egg
1 Cup Blanched Almond Flour
8 Oz Cheddar Cheese
1 tbsp Butter (or your favorite keto oil)
2 tsp Baking Powder
1/4 tsp Pink Himalayan Salt

 

Directions
1. Preheat oven to 375
2. Add eggs and spices to a bowl and beat until well combined
3. Add all other ingredients to egg mixture
4. Using your hands roll sausage mixture balls
5. Place parchment paper on a cookie sheet, place sausage balls on top
6. Bake for 16-20 minutes

🍣Keto Spicy Tuna Sushi Roll 🍣

🍣Keto Spicy Tuna Sushi Roll 🍣

* This makes three rolls*
4 cups riced cauliflower (I used a food processor and a fresh head of cauliflower instead of bagged rice for better flavor) (20g carbs per 4 cups)
2 oz cream cheese (2.4g carbs)
1 sheet seaweed paper (1g carbs)Spicy Tuna Mixture:
1 can albacore canned tuna (0g carbs)
1/3 cup avocado Mayo (0 carbs)
2 tbsp sriracha sauce (<1g per tsp)

Directions
* Make the Spicy Tuna mixture first so it can cool in the refrigerator while making the cauliflower roll.Spicy tuna mixture:
Mix together canned tuna, avocado Mayo, and sriracha sauce and stir well. Place in fridge to cool.

For Cauliflower Roll
* Heat up the riced cauliflower for 4-5 minutes in the microwave in a glass bowl, add cream cheese and mix well. Place mixture in a pan to let cool for an hour or so.
Place a kitchen towel down, lay a sheet of parchment paper on top. Place seaweed paper on top of the parchment and spread cauliflower mix in a thin layer about a 1/4 of inch thick leaving an inch or so around the edge (it spreads as you roll).
Place spicy tuna (or whatever filling you desire) in a thin layer on top of the cauliflower. Start rolling by using the towel to keep the shape of the roll as you go (this may take two people), be sure not roll the parchment paper with it but rather, pull it out as you roll.
Place in refrigerator for about an hour to bind together. Cut with a sharp knife and serve.
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