Not too hard to imagine, I suppose. However, have you ever used a chaffle (or chancake) for the bread? Dash has not only mini waffle makers, but also mini griddles, which make a very thick piece of “bread” (if you will).
The recipe is similar (1/2 c finely shredded mozzarella cheese, one XL EB egg, and TWO tablespoons of almond flour, instead of just one). For some reason, you have to cook the “chancake” a little past when the light goes off to get it firm like toast, and it’s really fat, but it does the job!
A really large tomato slice, extra thick, does the job, and I gave myself 2-1/2 strips of bacon broken to size.
Add your favorite condiment, and YUM!! Totally carb free BLT!!
Obviously, hamburger and cheese are keto, right? But sometimes you just want a BUN to put it in, you don’t want to eat it with a fork!! Gotcha covered! Cheesy chaffles to the rescue!
I’m sure some of you are well acquainted with chaffles, I personally have my peanut butter chaffles 5 mornings out of 7! But chaffles are not just for breakfast- we use them as bread in my house, and sometimes as dessert!
The pictures will tell the story, of course you want Sugar-free Ketchup or BBQ sauce, and whatever trimmings you enjoy.
Mix one XL EB egg with 1/2 cup of finely shredded cheddar cheese, and 2 tablespoons of almond flour. Pour 1/2 of the mixture into your mini waffle iron and cook. When it comes out, while the other one is cooking, you quickly sprinkle more cheddar cheese over your warm chaffle.
Then let it cool on a grate. When the second chaffle is done, let it cool as well – the almond flour will let it be stiffer than usual. Then just put it together!
This is sort of a mush mash of Buckeye (peanut butter candy) and Cake Truffles (sometimes called cake balls)
Of course this can be made keto, but to be sweet to all those who are not afraid of sugar, I will include BOTH keto and the traditional recipes.
Just a few ingredients: KETONOT KETO 3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) ANY kind of PB ok 2 cups Lakanto Monk Fruit 2 cups 10X confectioners sugar 1/2 cup real Land O Lakes Margarine 1/2 cup real Land O Lakes Margarine 2-3 cups of Rice Krispies Mix well, by hand or in the mixer.
Mix together about 1 cup chopped pecans and 1 cup coconut mixed together well for rolling the candy in to at the very end. (You may need a lot more of this,depending on how things roll.) Set aside until needed.
Place the peanut butter mixture in the fridge for a few hours to firm up a bit, and then roll them into about 2” balls, placing them on wax paper, spaced well apart. (Sometimes at this point I’ll then put all the peanut butter balls in the freezer for several hours- partly to keep myself from eating them, and partly because it makes the dipping process seem to go faster.)
Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. (For non-Keto, use either chocolate almond bark, or 2 packages of semi-sweet chocolate chips, about 24 oz). If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate.
Now place the chocolate covered goodness directly into the bowl of pre-prepared nuts and coconut (natural coconut oi trying to go for Keto), rolling it and pressing the nuts and coconut all over it. Lift out the ball with your (gloved) fingers, and place on the wax paper again to firm up.
Doesn’t that look delicious? I serve them on mini-cupcake liners, and give these as gifts!
This is a spin off from my Keto Cakelets; I simply replaced the almond extract with Lemon extract. I also did not use little cakelet molds but rather a pan with an indentation designed just for fillings.
Recipe 1/3 Cup Milk or Cream 1-1/2 tsp Lemon Extract 2/3 Cup Butter chocolate or Real Margarine 2/3 Cup Lakanto Monk Fruit 3 large EB Eggs 1 Cup Almond Flour 1/4 Cup all-purpose Flour 1-1/4 tsp Baking Powder 1/8 tsp salt
Heat your oven to 350. Mix in the Eggs, Butter and Monk Fruit until smooth. Add the Cream and dry ingredients, blend until smooth again. Add in the Lemon Extract, and pour into your prepared pan. Bake for about 20 minutes at 350° F.
Once the cake is cooled (I squished my warm cake into this heart shaped pan, so that when cooled, it will retain the heart shape) prepare some sugar-free instant pudding with 2 cups cream, and 1/2 cup milk. Spread over the top, and decorate as desired.
We love this salad, it is our all time favorite! This is literally a spicy salad, as it includes hot pepper and cinnamon – didn’t expect that, did ya?
Start off with a package of Fresh Arugula, about 5oz. Chop it up, but not too fine.
Sprinkle 1/4 tsp Red Pepper (ground) and 1/2 tsp Cinnamon (ground) over the dry Arugula, and toss well, very well. Next take a medium-large Granny Smith apple, and chop it up into bite size pieces. Chop 1/2 cup of your favorite nuts, I pick pecans! Toss in 1/3 cup Craisens
Mix all of it together, and then drizzle 1/4 cup of Panera’s Fuji Apple salad dressing over the top. Flip all upside down, and drizzle another 1/4 cup of the dressing over your salad. Now sprinkle some Goat cheese on top, or you could leave it off until right before serving, and let those who want it, add it to their salad at the table.
Keep in the refrigerator until ready to serve. (Call me crazy, but sometimes I like it even better the next day when the Arugula has wilted a little bit.)
Enjoy!! (Serves “4” with 23carbs per serving unless you add more dressing than called for)
Eggs are naturally gluten free, sugar free, and carbohydrate free, so a GREAT choice for those trying to lower their carbohydrate “footprint” if you will. If you select EB eggs, as I do, they advertise lower saturated fat as well (whether this is actually true, or not, I’m not sure, and I’m not sure how you tell the chickens to shape up, and not put so much fat in their eggs, lol!).
This is a spin-off from a recipe I found from Barbara Bush (Pres. George Bush’s wife, prior first lady of Texas as well). She was well known in Texas for her cooking, and her liberal use of spices in this recipe does not disappoint.
Start off with a well greased 9″ pie plate/pan, and put your prepared crust inside as desired. Frankly this recipe is firm enough, that you could probably skip the crust completely, and it will come out fine (out of the pan, I mean). I have a recipe for crust however, should you like to look in to that (a separate post), but I personally, try to make mine without the crust, for obvious reasons.
Five XL EB Eggs One Cup Cream OR Sour Cream 8 ounces Finely shredded Swiss Cheese One Cup Finely shredded Mozarella Cheese 3/4 of a medium Vidalia onion, diced small 1/2 tsp Thyme 1-1/4 tsp Salt 1/2 tsp Coarsely Ground Black Pepper 1-3/4 tsp Basil 1-3/4 tsp Oregano 1/2 tsp dry ground mustard 1-2 cloves garlic, crushed 1/4 cup melted margarine or butter (eliminate this if you use a crust) 1/3 cupAlmond Flour (eliminate this if you use a crust)
8-10 oz fresh sliced mushrooms, broiled or boiled in 1/2 cup butter (add these last, and put a few directly on the base of your pie plate or crust.
Mix well together (with a spoon or fork), and pour into your prepared pan. Bake at 350 F for 45 minutes – and allow to set for 10 minutes or so before serving.
Top the individual slices of Quiche with left over mushrooms, if desired. Add some of my Spicy Arugula Salad, and another vegetable, and you have dinner ready in no time!
Had a sad and melancholy day, and don’t feel much like cooking. Without going into why I’m melancholy, we’ll focus on how I managed to have a nice dinner without really any effort at all.
Open freezer, and what are my choices? We’ve got those frozen Cordon Bleu things, which are ok, but I’m really not in the mood. Some flash frozen chicken tenders, but really, seems like I had chicken for lunch (like every day, but whatever), some of those little stuffed Wontons we found at Costco, and Register sausage.
Sausage it is, warm up in the skillet while I rummage around for something to go with it. We have some left over. Outage cheese from the lasagne I made yesterday, so that’s good. Also some mini apples. And lucky us, the avocados I bought on Friday, are perfect for eating now.
Look how easy that was! Not sure how many carbs are in a teeny tiny apple, but not much! Mission accomplished!
Easy and quick is what I need after work! This is super fast, partly because of modern technology. The Minute rice (which has brown and red rice and quinoa for tons of fiber) takes 10 minutes in the microwave.
The chicken tenderloins are the flash frozen tenderloins you can pick up at any grocery store, and they thaw out super fast too. Just pan fry them with the Kickomann seasoning, or whatever you prefer, and a wee bit of olive oil.
The okra is a keto standby for us, again, easily sautéed in the skillet while cooking the chicken and rice.
And of course, any berries will do, but organic blackberries were on sale yesterday, so we have these.
I’ve created a new cookie y’all! I’m so excited, and I think you’re gonna love it! These cookies are just a little ray of sunshine!
The taste and texture of this cookie will amaze you – you won’t believe it’s actually low carb and low calorie!
In theory this should make about 40 dreamy little cookies, but it all depends on how big you make the cookie balls.
Start off with a basic butter cookie recipe, altered for keto:
1/2 cup Land O Lakes real margarine 1/2 cup butter flavored Crisco or Coconut Oil One large EB egg 1/2 cup Zen Sweet Monkfruit 1/2 cup Confectioners (XXX) sugar 1/2 tsp salt 1 cup All Purpose Flour 2 cups Almond Flour 2 tsp Almond Extract 1 tsp Vanilla Extract Smuckers Sugar Free Apricot jam Almond slices
Cream the margarine & shortening & egg. Add sweeteners, salt and blend in well. Add in the AP flour and the extracts, mix about a minute, and then gradually mix in the 2 cups of Almond Flour. Roll into small balls about 2” diameter, and place on a well greased cookie sheet. Then take something about the size of a large marble, to press into the center of each cookie to make a well (yes, like thumbprint cookies!). Now add about 1-1/2 tsp of the sugar-free Apricot jam to each well, and then gently press almond slices around the edges of each cookie. Bake 10-12 minutes at 350°, or until the bottom edges of the cookies are golden. Let them cool 10-15 minutes before removing to a plate.
As you get more and more comfortable with the taste, frankly, you can eliminate any AP flour, and use 100% Almond Flour, and you could even drop the amount of Confectioners Sugar to perhaps 1/4 cup, and increase the Monkfruit to 3/4 cup – but remember Confectioners Sugar is already 1/2 the carbs of granulated sugar.
You will have 3-5 grams of carbohydrates per cookies, depending on how large your cookie is, if you follow the recipe exactly.
Let’s not presume that keto is low calorie – lest we forget that FAT has 9kcal/gm, while protein and carbohydrates have only 4kcal/gm. Nonetheless the fat in peanut butter is generally considered a healthy fat.
My boys love “Buckeyes” at Christmas time, which is basically a peanut butter ball dipped in chocolate.
I thought it would be a nice twist to see if I could make it a little bit lower carb, and thus closer to my keto lifestyle – no sense feeling deprived at Christmas time!
Just a few ingredients: 3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) 2 cups Lakanto Monk Fruit 1/2 cup real Land O Lakes Margarine Mix well, by hand or in the mixer.
Optional add in: 1 cup Rice Krispies, or Oatmeal, or even Almond Flour – I don’t add any of these
Make your peanut butter balls about 3” diameter, and set on wax paper.
Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate. And place the Peanut Butter candy ball back into the wax paper to dry. You can eat these in about 15 minutes, but the chocolate really takes a few hours to set back up again.
Pro tip here: put some wax paper in a mold, (or use a nifty little silicon one if you have one) and put your leftover chocolate in it. Add nuts from your pantry (I chose cashews) mix them into the chocolate, and then melt in the microwave for about 20 seconds. Let it set, then remove from the mold, Voila! MORE keto candy!