Keto Cloud Bread

A friend sent a Pinterest article with this recipe and I had to try it.  The original blog post I read should win the award for the best photos and videography. They made it look simple and delicious.

I tried it, it was actually simple (once I got it right) and it was as delicious as I had hoped.

It is actually very simple.

First separate 3 eggs.

Whites in one bowl, yokes in another bowl.

Mix 1/4 teaspoon of Cream of Tarter with the egg yokes. This is where I failed the first time.
You must not get any yoke in this mixture. Also mix on high speed for about 4 minutes.  The first time I did this I mixed the whites for a bit, then I mixed the yokes for a bit and vice versa.

This is a no, no! Do not mix the ingredients until the whites are fully mixed and fluffed.

 

 

I continued to whip the whites and cream of tarter until the mixture was firm enough to spoon out of the bowl.

 

 

 

 

 

I had already mixed the yokes when I started over on the whites. Once the whites where ready I slowly mixed the two together with a spoon.

Mix the yokes with 3 tablespoons of softened cream cheese.  Mix until there are no more clumps of the cream cheese.

Once the two were mixed together I moved them to a cookie sheet that I had prepared with wax paper and olive oil.

 

Cook it for 20 minutes at 300.

Let it cool for a few minutes and then move to a cooling rack.

 

 

 

I made two dishes with this for my Sunday morning breakfast.

 

First I made a egg, cheese and bacon sandwich.  With a little mayonnaise this was delicious!

 

 

 

 

Then I made a sugar free jam treat.

This keto treat was fantastic.

Once again the level of success for me is measured by how much my kids like it. They love this and have eaten all of our first batch. We will need to make another batch for lunch and then probably more for lunches this coming week.

 

 

 

 

 

Fat bombs – Chocolate & Peanut Butter

The best part is the taste! The second best part is how simple they are to prepare.

I first warm up the coconut oil until it is in liquid form. I put it in a glass measuring cup and microwave it for a minute.

I add all the ingredients to my blender and blend on low until it is smooth & creamy.

Then you simply pour the dreamy treat into whatever container works for you. I normally put it in the freezer for 30 minutes and then eat some. After that, I store in the fridge.

Enjoy!

 

2 TBS of Coconut Oil

2 TBS Butter

4 TBS Peanut Butter

2 TBS Cream Cheese

1 TBS Cocoa (I like mine dark, you can adjust until you find the right amount of coco for you)

1 tsp Vanilla

Add sweetener to taste (remember that all sweeteners have a different level of sweetness)

Vanilla Cheesecake Fat Bombs

I have been eating my chocolate fat bomb for the past year or so and this was a new welcomed teat.  Elene made this one for me.

I loved it, the rest of the family said it was not very good. They felt it tasted too much like artificial sweetener.

Ingredients

  • 1.4 packages of cream cheese softened
  • 2 tsp vanilla extract
  • Sweeten to taste – I used sweet and low (its what I had) (original recipe called for 60 grams of sweeter. We used about 1/3 of that)
  • 200 ML Heavy Cream

 

Instructions

Put the cream cheese, vanilla and the sweetener in a bowl and mix with a hand mixer on low speed until you get a smooth consistent texture.

Add half of the Heavy Cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as the sweet & low needs extra time to dissolve.

Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick.

Spoon the mixture into a piping bag and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying.

Bell Pepper Cheese Poppers

Pepper Ingredients:

½ cup Shredded Mozzarella Cheese

¼ cup shredded Pepper-Jack Cheese

2.5 oz. Cream Cheese

3 small sausage links

Sweet Mimi Peppers

Italian seasoning

 

Sauce Ingredients:

Garlic

Spring Onions (I used Litehouse brand in a jar)

Tomato Sauce

Italian seasoning

Salt

 

Preparation for the Marinara Sauce:

Heat olive oil in a small sauce pan. Just before oil gets to its smoke point add the fresh garlic and spring onions then sauté for a couple minutes. Reduce heat to low, add the tomato sauce, Italian seasoning and salt to taste.

 

Preparation for the Poppers:

Pre-Heat the oven to 350

Cut the tops of the bell peppers and then cut one side open. Remove the insides to create a boat shape. Rub peppers with olive oil and cook for 15-20 minutes

 

 

While the peppers are cooking cook the sausage. (I forgot to add the sausage to the picture) Once the sausage is cooked mix it together with the cream cheese, mozzarella cheese, pepper-jack cheese and Italian seasoning (add seasoning to taste).

Remove the peppers from the over and turn the oven to broil.

 

 

 

 

Let peppers cool and add the cheese and sausage mix. Sprinkle shredded cheese over the top and broil until the cheese is melted.

 

 

Enjoy with Marinara Sauce!!

 

 

 

 

 

 

 

Birthday Treat – Delicious

Happy 41st Birthday to me! Well, I don’t eat cake and ice cream but I still wanted something yummy for my birthday celebration.

Bring on the chocolate!

For you sugar lovers out there this may be a little bitter. But I love it!

Melted coconut oil, mixed with raw cocoa with a touch of sweeter.

My wife even liked it!!!! She said, “it actually tastes good to me”… As if there was any doubt to begin with!!!

 

Ok, so this is not a pic of my actual fat bomb… I could have made it look this nice, but I am too lazy.

 

It melts in your mouth! Very smooth and just cures that little need for something sweet.


Ingredients:

1 1/4 cup melted coconut oil

1/2 cup raw cocoa

3 small sweetener packets (each packet is .035 oz, you do the math)


Thats all there is to it!  Its that simple. I mix them up right in the bread pan. The above ratios create a 1/2 inch thick chocolatey, delicious, melt in your mouth, piece of heaven in a pan.

Make some up and have it to celebrate my birthday as well!

Enjoy!

Epic Fail – Chocolate Shake

Getting ready for movie night with the family and I wanted a chocolate shake.  How hard can it be?

No, I did not look anything up, I just grabbed the blender and a few items.

 

 

 

Cream Cheese: 2 oz
Coco Powder: 2 Tbsp
Coconut Oil: 1/4 cup
Coco, Coconut Oil & Peanut Butter Fat Bomb: 1/4 cup
Water & Ice until smooth

Well, lets just say it tasted like waxy coco powder…

Did I finish it?

Yes, of course. I could not let the ingredients go to waist.

I promise I will try again tomorrow and keep you all posted.

Keto Tortilla Chips

Imagine if you went to Taco Bell right now and ordered a chalupa, then came home and deep fried it. Now, imagine if that same chalupa was low-carb and keto friendly. This is what the keto tortilla chips reminded me of. An exceptional cross-breed baby between a regular tortilla chip and a bready, soft chalupa.

For the original flaxseed tortilla recipe, I used curry powder originally. It’s up to you to season with whatever you’d like. This time I chose garlic powder, onion powder, and salt and pepper. You could use red pepper flakes, paprika, or any of your own favorites when making them to adjust to your own tastes accordingly.

It really helps to have a tortilla press when you’re making the flaxseed tortillas. You end up using much less of the dough per tortilla, and they come out a lot more uniform in shape. Roll the dough into a small ball (about 1/6 of the dough). Then, just stick 2 pieces of parchment paper on either side of the tortilla dough. Then press! Close it up, press it down, and a perfect tortilla is right there – simple as that.

Another big utensil here is a deep fat fryer. It’s your choice to go between animal fat (lard) and peanut oil. These are the two cheapest and keto-friendly oils that I’ve found out there. Typically I fry with lard, and I love it. The flavor is great, the texture is always awesome, and it’s cheap enough for me to not worry so much about cleaning it out.

*Important information* – Do not use vegetable oil for your deep frying… Polyunsaturated fats are bad for you!!!

Yields 36 total Keto Tortilla Chips

THE PREPARATION

Tortilla Chips

6 Flaxseed Tortillas (Recipe Here)

• Oil for Deep Frying, (~3 tbsp. Absorbed Oil)

•Salt and Pepper to Taste

Optional Toppings

Diced Jalapeno

•Fresh Salsa

•Shredded Cheese

• Full-Fat Sour Cream

THE EXECUTION

1. Make the flaxseed tortilla’s using this recipe. I get 6 total tortillas when using a tortilla press.

 

 

 

 

2. Cut the tortillas into chip-sized slices. I got 6 out of each tortilla.

 

 

 

 

3. Heat the deep fryer. Once ready, lay out the pieces of tortilla in the basket. You can fry 4-6 pieces at a time.

 

 

 

 

4. Fry for about 1-2 minutes, then flip. Continue to fry for another 1-2 minutes on the other side.

 

 

 

 

5. Remove from the fryer and place on paper towels to cool. Season with salt and pepper to taste.

 

 

 

 

6. Serve with toppings of choice!

This makes a total of 36 Keto Tortilla Chips. Each chip is approximately 27 Calories, 3.1g Fats, 0.04g Net Carbs (practically zero), and 0.9g Protein.

Thanks to:

http://www.ruled.me/keto-tortilla-chips/

Jalapeno Popper Fat Bombs

The flavor of these are exactly what you’d expect – a bit spicy (add jalapeno seeds inside if you want more spiciness), very creamy and rich, and packed full of bacon flavor. You can easily make them ahead and throw them in a plastic bag or plastic container to bring with you practically anywhere, too.

Coming in at over 85% calories from fats, these Jalapeno Popper Fat Bombs are a super simple way to incorperate fats into your diet. They have very little carbs and very little protein in comparison. If you’re new to the world of fat bombs and are needing to find different ways you can incorperate a lot of fat into your diet easily, then check out my other recipes that are out there!

•Maple Pecan Fat Bomb Bars

•Almond Butter Chia Squares

•Chai Spice Mug Cake

•Double Peanut Butter Balls

Yields 3 Jalapeno Popper Fat Bombs

THE PREPARATION

• 3 oz. Cream Cheese

•3 slices Bacon

• 1 medium Jalapeno Pepper

• 1/2 tsp. Dried Parsley

• 1/4 tsp. Onion Powder

• 1/4 tsp. Garlic Powder

•Salt and Pepper to Taste

THE EXECUTION

1. Fry 3 slices of bacon in a pan until crisp.

 

 

 

 

2. Remove bacon from the pan, but keep the remaining grease for later use. Wait until bacon is cooled and crisp.

 

 

 

 

3. De-seed a jalapeno pepper, then dice into small pieces.

 

 

 

 

4. Combine cream cheese, jalapeno, and spices. Season with salt and pepper to taste.

 

 

 

 

5. Add the bacon fat in and mix together until a solid mixture is formed.

 

 

 

 

6. Crumble bacon and set on a plate. Roll cream cheese mixture into balls using your hand, then roll the ball into the bacon.

 

 

 

 

This makes a total of 3 Jalapeno Popper Fat Bombs. Each fat bomb comes out to be: 207 Calories, 19.3g Fats, 1.5g Net Carb, and 4.8g Protein.

Thanks to:

http://www.ruled.me/jalapeno-popper-fat-bombs/

Keto Corndog Muffins

With the Super Bowl coming up, these would be a perfect way to serve finger-food while still keeping it low carb. All of your guests will love them and easily be able to eat/dip them into whatever they’d like. Speaking of which, a Bacon and Roasted Garlic Spinach Dip would go awesome with these. They’re also something that your kids will absolutely love too, so you may need to make extra!

My suggestion is to let these cool completely before serving. About 20 minutes after they are out of the oven, they taste great. When you eat them hot, they can have a slightly strange texture from the psyllium husk – but once they have been sitting out they absorb the fats and gain a lot better texture.

Note: If you don’t like sweetness as much as most people, then use 1 or 2 tbsp. Swerve in this. The sweetener does give an awesome taste that you’d find in regular cornbread, so you shouldn’t skip it.

Yields 20 Corndog Muffins

THE PREPARATION

1/2 cup Blanched Almond Flour

1/2 cup Flaxseed Meal

1 tbsp. Psyllium Husk Powder

3 tbsp. Swerve Sweetener

•1/4 tsp. Salt

• 1/4 tsp. Baking Powder

• 1/4 cup Butter, melted

•1 large Egg

• 1/3 cup Sour Cream

• 1/4 cup Coconut Milk

• 10 Lit’l Smokies (or 3 hot dogs)

THE EXECUTION

1. Pre-heat oven to 375F. Mix together all of the dry ingredients in a bowl. Make sure all of the ingredients are well distributed.

 

 

 

 

2. Add your egg, sour cream, and butter and then mix well.

 

 

 

 

3. Once mixed, add the coconut milk and continue to mix.

 

 

 

 

4. Divide the batter up between 20 well-greased mini-muffin slots, then cut the Lit’l Smokies in half and stick them in the middle – it doesn’t get simpler. You can get a mini muffin tray on amazon.

 

 

 

 

5. Bake for 12 minutes and then broil for 1-2 minutes until the tops are lightly browned. Feel free to use a fork or your fingers to push the pieces of hot dog back into the muffin if they rise with the batter.

 

 

 

 

6. Let the muffins cool for a few minutes in the tray, then remove and let cool on a wire rack.

 

 

 

 

7. Serve up with some spring onion (optional). You can also mix together mayonnaise, ketchup, and chili paste to make a sweet and spicy dipping sauce!

This makes 20 Keto Corndog Muffins. Each muffin comes out to be 79 Calories, 6.8g Fats, 0.7g Net Carbs, and 2.4g Protein.

Thanks to:

http://www.ruled.me/keto-corndog-muffins/

Personal Pan Pizza Dip

There’s nothing better than sitting back, relaxing, and grabbing an oozing, cheesy, and pizza-filled dip while watching the game. Not only will your Super Bowl guests be delighted by the taste, they will be amazed that it’s all low carb!

Note: You can add any toppings you want to this and make your own variation. Some personal favorites would be ham and pepper, sausage and onion, or even a supreme pizza recreation.

Yields 4 servings of Personal Pan Pizza Dip

THE PREPARATION

Personal Pan Pizza Dip

4 oz. Cream Cheese

• 1/4 cup Sour Cream

• 1/4 cup Mayonnaise

• 1/2 cup Mozzarella Cheese, shredded

•Salt and Pepper to Taste

• 1/2 cup Rao’s Tomato Sauce

• 1/2 cup Mozzarella Cheese, shredded

• 1/4 cup Parmesan Cheese

Pepperoni, Peppers, & Olives

6 slices Pepperoni, chopped

• 1 tbsp. Green Pepper, sliced

• 4 pitted Black Olives, sliced

• 1/2 tsp. Italian Seasoning

•Salt and Pepper to Taste

Mushroom and Peppers

1 tbsp. Green Pepper, sliced

• 2 tbsp. Baby Bella Mushrooms, chopped

• 1/2 tsp. Italian Seasoning

•Salt and Pepper to Taste

THE EXECUTION

1. Pre-heat oven to 350F. Measure out the cream cheese and microwave for 20 seconds until room temperature.

 

 

 

 

2. Mix the sour cream, mayonnaise, and mozzarella cheese into the cream cheese. Season with salt and pepper to taste.

 

 

 

 

3. Divide the mixture between 4 ramekins.

 

 

 

 

4. Spoon 2 tbsp. Rao’s Tomato Sauce over each ramekin and spread out evenly.

 

 

 

 

5. Measure out 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Sprinkle mixture over the top of the sauce evenly, then add toppings of choice to your personal pan pizza dips.

 

 

 

 

6. Bake for 18-20 minutes or until cheese is bubbling. Remove from the oven and let cool for a moment.

 

 

 

 

7. Serve with some delicious keto breadsticks or pork rinds!

Yields 4 servings of Personal Pan Pizza Dip. Each serving comes out to be:

Pepperoni, Peppers, & Olives: 414 Calories, 37.8g Fats, 4.5g Net Carbs, and 15g Protein

• Mushroom and Peppers: 349 Calories, 31.5g Fats, 4g Net Carbs, and 12.5g Protein.

Thanks to:

http://www.ruled.me/personal-pan-pizza-dip/