Recipes

Keto BUTTER TARTS

Keto BUTTER TARTS

These are for my Canadians!! Living in Canada, and doing keto, I’ve had to resist the amazing creation that is the butter tart! For those who are unfamiliar, a butter tart is a little tart filled with gooey, buttery, mapley goodness. It tastes very much like pecan pie (pecans optional) and sometimes it is filled with raisins.

ANYWAY I made this keto version and it’s awesome!

Keto Butter Tarts (makes 24 mini tarts)

Crust Ingredients

1/3 cup coconut flour

1/2 cup almond flour

1/4 cup ground pecans

1/2 tsp xantham gum

1/4 teaspoon salt

1/2 cup cold butter

1 tbsp cream cheese

1 egg

2 tsps apple cider vinegar

Instructions

  1. In a large bowl, combine the 1/2 cup almond flour, 1/4 cup ground pecans, 1/3 cup coconut flour, 1/2 tsp xantham gum and 1/4 tsp salt.

  2. Once that is combined, incorporate the 1/2 cup of cold butter (break it apart and work quickly so as not to melt the butter). Follow by doing the same with the tbsp of cream cheese.

  3. Whisk the egg and the 2 tsps of apple cider vinegar. Combine that with the original mixture. You can use your hands to knead the dough and form it into a ball. Store it in the fridge, covered in plastic for at least 30 minutes.

  4. After it has chilled, place the ball of dough between two sheets of parchment paper or silicone mats and roll it out until it’s around 1/8-1/4 inch thick. Cut the dough into circles to create the shells (size them according to which baking tray you use). Place the shells in an ungreased muffin tin (I used a silicone mini muffin tray). Store them in the fridge while you make the filling.

Filling Ingredients

3/4 cups Sukrin gold

6 tbsps of butter

1-2 tsps maple extract

1 tsp vanilla extract

1 tbsp heavy whipping cream

1 egg

(optional, chopped pecans)

Instructions

  1. Preheat the oven to 375 F. In a sauce pan, over low heat, combine the butter and sukrin gold. Stir continuously as it melts and incorporates.

  2. Once the mixture is well incorporated and smooth, remove from the heat and had the tbsp of heavy whipping cream and combine. Then add the vanilla and maple extract to taste.

  3. Whisk the egg and slowly pour it into the mixture as you stir, until it is fully combined.

  4. Remove the shells from the fridge and fill them with the mixture about 3/4 of the way. Bake for 13 minutes and let cool.

Enjoy!!

MACROS per each mini butter tart (without pecans in the filling): 109 calories, 8.3g fat, 1.7g net carbs, 2g protein

KETO LOW-CARB TACO LASAGNA

KETO LOW-CARB TACO LASAGNA

Crock Pot Low-Carb Taco Lasagna

Crock Pot Low-Carb Taco Lasagna is full of ground pork or beef, cheese, salsa, onions and peppers for a satisfying and flavorful meal for people following a #Keto or low- carb diet plan. #Lowcarb #Lasagna

 Course Entree
 Cuisine Mexican
 Prep Time 20 minutes
 Cook Time 3 hours
 Total Time 3 hours 20 minutes
 Servings 12 servings

Ingredients

  • 2 pounds ground beef or pork
  • 2 pouches Frontera Taco Sauce
  • 1 whole onion, diced
  • 1 whole green pepper, diced
  • 8 ounces cream cheese
  • 1 pound queso fresco, thinly sliced
  • 4 oz green chiles
  • 1 egg
  • 1 cup salsa
  • 3 cups shredded Mexican cheese

Instructions

  1. Brown meat in a large skillet. When almost fully cooked, add onions and peppers. Cook for one to two minutes and then add Frontera Taco Sauce.

  2. While meat is cooking, combine softened cream cheese, green chiles and egg to form a sauce.

  3. Once meat is cooked, begin layering lasagna in casserole crock pot. Start with two cups of meat followed by half of the slices of queso fresco cheese slices, half the cream cheese sauce, 1/2 cup of the salsa and one cup of shredded cheese.

  4. Repeat the layers again.

  5. Finish with one last layer of meat and the shredded cheese.

  6. Cook on low for 3 hours or high for 2 hours or until the middle of lasagna is cooked.

  7. Garnish with sour cream, tomatoes, black olives, green onions, peppers or anything else you like on tacos.

Recipe Notes:

Low Carb Carrot Cake Cheesecake

Low Carb Carrot Cake Cheesecake

Cake Batter:

2 cups almond flour (may sub 1/2 cup oat fiber for 1/2 cup almond flour)

6 tablespoons protein powder (whey or egg white, vanilla or unflavored)

3 eggs

2/3 cup melted coconut oil or butter

1/2 cup heavy cream

1 cup Sukrin gold “brown sugar” substitute*

1/4 cup Sukrin gold fiber syrup*

(* may use 1 1/2 cup granulated sweetener instead of Sukrin)

2 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

1/2 tsp baking soda

3/4 tsp baking powder

1 tsp apple cider vinegar

1/2 cup finely shredded carrots

1/2 cup walnuts (optional)

Preheat oven to 300 degrees. Grease a 9 inch spring form pan.

Mix melted coconut oil (or butter) with sweetener, and extract. Add eggs, beating well. In a second bowl, mix almond flour, baking soda, baking powder, protein powder, cinnamon and salt. Combine well. Add flour mixture to egg water. Add cream and water and apple cider vinegar. Mix well. Stir in carrots and walnuts.

Batter will be thick. Pour the batter into the greased springform pan. Use the back of a spoon to push batter against the sides of the pan, creating a well for the cheesecake batter.

Cheesecake filling

2, 8-ounce packages full fat cream cheese

2 eggs

1/2 cup sweetener

1 tablespoon vanilla extract

Mix two packages of cream cheese, eggs, sweetener, and extract with a hand mixer. Pour onto cake batter. You can spoon the filling around the center and out to the sides up to 1/2 inch from the sides of the pan. Bake at 300 for 50 to 55 minutes or until cake edges are browned and cheesecake center is set. Allow to cool for at least 6 hours or over night.

Icing

1 8-ounce package cream cheese

2 tablespoons butter

2 tablespoons sweetener

1/2 tsp. vanilla extract

4-Ingredient Keto Ice Cream

4-Ingredient Keto Ice Cream

A fragrant vanilla ice cream recipe that’s keto friendly, low carb, and sugar free. Just 4 ingredients and only 2g net carbs per serving. No ice cream maker needed.

Prep Time 10 minutes

Freezing Time 4 hours

Servings 5 servings

Calories 250 kcal

Ingredients

12 ounces (1 1/2 cups) heavy whipping cream

4 ounces (1/2 cup) unsweetened plain almond milk

2 1/2 ounces (about 1/2 cup) confectioners swerve sweetener

1 1/2 teaspoons vanilla extract

Instructions

Prepare a durable pan with 1.5 quart capacity, safe for freezer and hand mixer use (I use a glass 9×5 inch loaf pan). Chill the pan in the freezer for about 10 minutes while you work on the next step.

In a large bowl, combine all ingredients and whisk until the sweetener is completely dissolved.

Remove the pan from the freezer. Pour the mixture into the chilled pan. Freeze for about 45 minutes or until the edges of the mixture begin to set. Scrape down the sides and use a hand mixer to beat for about 30 seconds on low or until smooth. Return the pan to the freezer.

Repeat this process every 30 minutes to scrape down frozen bits and beat the mixture until smooth, freezing in-between, for about 3 hours or until the mixture is no longer liquid. As the mixture freezes, it will become firmer each time you beat it.

After beating for the last time, use a rubber spatula to flatten the surface of the ice cream, cover, and store in the freezer until frozen.

Prior to serving, take the ice cream out to let it thaw a bit before enjoying.

Nutrition Info:

This recipe yields 2 g net carbs per serving (1/2 cup ice cream).
Nutrition Facts Per Serving
Calories 250
Total Fat 26g
Total Carb 2g
Sugars 2g
Protein 2g

Keto Samoas

Keto Samoas

Hey guys! I’ve seen a few recipes for keto Samoas, but none were as close to the OG as I wanted. Mostly inspired by ketodietforhealth.com, I whipped up these keto samoas that have real, gooey caramel, chocolate bottoms, and toasted coconut on top. Two non-keto friends loved them, so I feel like they pass the taste test.

Ingredients:

  • 1 1/2 cups Almond Flour

  • 3/4 cup allulose

  • 6 tbsp Cold Butter, diced into chunks

  • 1 Egg

  • 1 tsp. Vanilla

  • 1 tsp. Baking Powder

  • 1 tsp. Xanthan Gum

  • 4 tbsp Butter

  • 6 tbsp. Heavy Cream

  • 1/2 cup Allulose

  • Pinch of Sea Salt

  • 2 cups Unsweetened Shredded Coconut

  • 9 oz Melted Sugar Free Dark Chocolate (I used 3 Lily’s bars)

Instructions:

Toast the coconut:

Heat oven to 400 F. Place 2 cups of coconut onto a sheet pan lined with a silpat or parchment paper. Place in oven for 6 minutes, shake the pan around for a bit, then place back in the oven for 4 or 5 minutes or until the coconut is toasted and fragrant. Take out of the oven and let cool.

Make the cookies:

  1. In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.

  2. Add in the diced cold butter and the vanilla. Pulse again until the mixture is not longer dry but resembles bread crumbs. Then add in the egg and pulse again until the mixture looks like a thick cookie dough.

  3. Dump the dough out on a long piece of parchment paper. I use the rubber spatula to create a more rectangular shape to the dough. Roll the dough up into the parchment paper to for a log. Create a log that is 10″ long and twist off the sides tightly so that the dough will take the shape of the parchment paper. Place in the freezer for 45-50 minutes. If you plan on baking later (within 24 hours) refrigerate until ready to bake, then follow the freezer directions prior to baking.

  4. Place in the freezer for 45-50 minutes or until solid to the touch, If you plan on baking at a later time, keep in the fridge and then place in the freezer prior to the actual bake time.

  5. Once solid, remove from the freezer and with a sharp knife, slice 1/4″ cookie dough rounds off of the log. I got about 28 cookies.

  6. Preheat the oven to 350 F. Place parchment paper or a silpat onto the cookie sheet. To get the signature hole to the samoa, I used the base of a piping tip (for frosting) to cut out a 1/2″ size hole.

  7. Bake for 11-13 minutes. They will just get slightly brown right at the edge and will still be soft when you remove them from the oven. You need to let them set and fully cool for them to become crispier like a classic shortbread. Cool these on the sheet pans you baked them on.

  8. While they are cooling, make the caramel. In a pot over medium-low heat, melt the butter. Once the butter is lightly browned, add in the allulose and the heavy cream. Whisk until it is all combined and add a pinch of sea salt. Let it cook and bubble on medium low heat until it reaches 235 F or is very sticky and a deep caramel color, about 10 minutes (for me).

  9. Melt 6 oz of the chocolate in a microwave safe bowl in 30 second increments at half power until smooth and fully melted. Dip cooled cookie bottoms into the melted chocolate and place the cookies back on the sheet pan and put in freezer for a few minutes until set.

  10. Once the chocolate is set, dip the tops of the cookies into the caramel and then immediately into the toasted coconut. Shake off the excess coconut and place back on cookie sheets.

  11. Melt the remaining 3 oz of chocolate and place in piping bag. Pipe squiggle-lines of chocolate over the tops of the cookies in the common girl scout fashion. Let set and serve!

Keto Vegemite and Cheese Scones

Keto Vegemite and Cheese Scones

A delicious, quick savory snack, perfect reheated for a simple breakfast all week long. These Keto Vegemite and Cheese Scones will have you going back for more!

This Recipe Makes 12 Scones

Ingredients

  • 1.5 cups almond flour

  • 1/4 teaspoon salt

  • 1 tablespoon baking powder

  • 3 tablespoons vegemite

  • 4 tablespoons butter plus extra to serve

  • 1/3 cup sour cream

  • 2 eggs

  • 3/4 cup grated cheese

Instructions

  1. Preheat the oven to 200C / 392F and spray a 12 cup muffin tin with olive oil spray or grease with butter. You can also use a silicone muffin tray.

  2. In a large mixing bowl, combing the almond flour, salt and baking powder evenly, breaking up any lumps.

  3. In a small microwaveable bowl, put the vegemite and butter and microwave for 20 – 45 seconds until melted. Stir to combine, but it’s ok to leave it a bit uneven as this gets the ‘vegemite on toast’ effect by having some thicker bits of vegemite.

  4. In a separate small bowl, whisk together the sour cream and eggs. It may be a little lumpy initially, but keep whisking until it is evenly combined.

  5. Mix the dry flour mixture with the two wet mixtures and 1/2 cup of the grated cheese.

  6. Spoon evenly into the muffin tin, and place a small spoon of the remaining grated cheese on top of each scone.

  7. Bake for 12 – 14 minutes until browned and cheese is melted.

  8. Serve warm with extra butter on top.

Nutrition Facts

Per Serving Calories 164 Calories from Fat 135; % Daily Value*; Total Fat 15g 23%; Saturated Fat 5g 25%; Cholesterol 48mg 16%;Sodium 142mg 6%; Potassium 127mg 4%; Total Carbohydrates 3g 1%; Dietary Fiber 1g 4%; Protein 5g 10%

LowCarb | Keto Donuts Muffin Bites

LowCarb | Keto Donuts Muffin Bites

Keto Donut Muffin Bites We used a muffin tin that makes 24 mini muffins and slightly lowered the baking time.

That being said, I don’t see why it should cause your weight loss to slow down. As long as you stay within your macros and eat at a calorie deficit, you should lose weight.

We made 21 of these donut muffins with the recipe given, here are the macros:

Serving size: 1 Muffin

Calories: 54

Fat: 4.9g

Total Carbs: 0.9g

Fiber: 0.5g

Net Carbs: 0.4g

Protein: 1.3g

Ingredients

Donuts

  • 1 cup Blanched almond flour
  • 1/3 cup Erythritol
  • 2 tsp Gluten-free baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Sea salt
  • 1/4 cup Butter (unsalted; measured solid, then melted)
  • 1/4 cup Unsweetened almond milk
  • 2 large Egg
  • 1/2 tsp Vanilla extract

Cinnamon Coating

  • 1/2 cup Erythritol
  • 1 tsp Cinnamon
  • 3 tbsp Butter (unsalted; measured solid, then melted)

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.

  2. In a large bowl, stir together the almond flour, erythritol, baking powder, cinnamon, and sea salt.
  3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
  4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes(or longer for a silicone pan!), until dark golden brown. Cool until donuts are easy to remove from the pan.

  5. Meanwhile, in a small bowl, stir together the erythritol and cinnamon for the coating.
  6. When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush both sides of one donut with butter, then press/roll in the sweetener/cinnamon mixture to coat. Repeat with the remaining donuts.

Recipe Notes

Serving size: 1 donut

  • See additional tips for keto paleo donuts in the post above!

Nutrition Information Per Serving

Calories: 257 | Fat: 25g | Total Carbs: 5g | Net Carbs: 3g | Fiber: 2g | Sugar: 1g | Protein: 6g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

KETO Lowcarb CHOCOLATE CHIP COOKIES

RECIPE:

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 180C (355 F). Zap the butter for 30 seconds to melt, but it shouldn’t be hot.
  2. Place the butter into a mixing bowl and beat with the natvia. Add the vanilla and egg, mix on low for another 15 seconds exactly.
  3. Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
  4. Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
  5. Roll the dough to Make 12 balls and place on a baking tray. Bake for 10 mins.
  6. Let them cool, and serve. Keep in an airtight container.

Keto Chocolate chip cookies are a big favorite amongst the ketogenic community. Low carb cookies are a perfect recipe to make for any occasion, or on a Sunday when you’ve got plenty of time up your sleeve, even though they take only 20 minutes.

Net carbs are calculated by removing both fibre and sugar alcohols. Fibre and sugar alcohols have no effect on insulin, or blood glucose levels, so you will be totally okay to eat these cookies on the ketogenic diet. The total carbs for this recipe are 19g, the fibre is 2.7g, and the sugar alcohol content is 14g.

This means that 2.3g of net carbs is absolutely correct (if using Lilly’s sugar-free chocolate chips).

I hope this clears up some of the confusion for some people.

Keto Blueberry Bagels

Keto Blueberry Bagels

As a donut lover, I really enjoy these! The texture is a bit spongy from egg so I think I can tweak that! But the Blueberry and the sweetness is perfect! I may even do the glaze next time! I was strong and waited till morning to try this. I can only imagine how good they would have been out of the oven last night!

I mixed the yeast, maple syrup and water together and set aside. Then I mixed all the dry ingredients and set aside. I then mixed all the wet ingredients and combined them with the finished proofing yeast.

Add the dry ingredients in two batches with a paddle at high speed to activate the xanthan gum. I then used my slightly wet hands to shape and divide into 8 bagel shapes.

Proved for an hour in my oven with oil and cling film on top. Then brushed egg white on top baked for 23 mins at 350F.

Ingredients:

2 1/2 Cups Shredded Mozzarella Cheese
3/4 Cup Almond Flour
3/4 Cup Nut Flour
2 oz of Cream Cheese
2 Eggs
1 Egg for egg wash
1/2 Cup Fresh Blueberries
1 Tbsp Baking Powder
2 Tsp Erythritol (separated)

Instructions:

Preheat Oven to 400°
Add mozzarella cheese and cream cheese together and melt in a double boiler or
microwave.
In a separate bowl, mix almond flour, baking powder and 1 teaspoon of erythritol together
and set aside.
When the cheese mixture is melted, add 2 eggs and mix well
Pour flour mixture into the egg and cheese mixture.
Knead until all ingredients are thoroughly blended.
Carefully fold in blueberries.
Divide dough into 8 balls.
Roll balls to form a log.
Pinch ends together to form a circle and place on baking sheet.
Brush bagels with egg wash.
Sprinkle tops of bagels with remaining teaspoon on erythritol.
Bake for 10-14 mins until they turn light brown

Nutrition Information:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 68 TOTAL FAT: 5.1g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 10g
CHOLESTEROL: 78mg SODIUM: 326mg CARBOHYDRATES: 3.3g FIBER: 0.5g SUGAR: 2g PROTEIN: 3.8g
While I do my best to make sure the numbers are accurate, please be your own best advocate and double check!

Everything Bagels – Keto Style

I bake by weight, so bear with me if you use US conversions:

Recipe:

6 oz. mozzarella cheese

1 oz. cream cheese

4 oz. almond flour

1 egg

1.5 tsp baking powder

olive oil for brushing

Seasoning: I use Kroger, everything bagel seasoning, but you could definitely make your own!

1 tablespoon dried dry minced onion

2 teaspoons poppy seeds

2 teaspoons white sesame seeds

1 teaspoon garlic powder

1/4 teaspoon salt

Put the mozz cheese and cream cheese in a microwave safe bowl. Put in the microwave for about 1 min, stir and repeat for another 30 seconds until they both are incorporated nicely. Mix the almond flour and about 2/3 of the seasoning, roughly 1 T, and the baking powder. Mix the warmed and creamy cheese mixture to the almond flour mixture, add the egg and stir.

Divide evenly in 4 sections. Roll them into about 6 inch logs and turn them into themselves for the classic bagel shape. Brush with olive oil and add more seasoning to the tops. Bake at 375 for 20 minutes and enjoy!

roughly ~6g Net carbs per bagel. Makes 4 bagels.