Hello, there!

Thanks for stopping by! I’ve created this space as a way to share some of my favorite things and the stuff I’m passionate about with all of you! From keto recipes and cocktails to makeup to everyday fashion finds to raising a family and everything else in between!

xo

Faux-tato Salad

The 4th of July is coming in HOT in a few days and who doesn’t love potato salad to go alongside your burgers and hot dogs?! Potatoes, however, are a HUGE no-no when you’re living the keto lifestyle, but don’t fret! Cauliflower to the rescue, once again! The first time I made this last summer, my Grandma didn’t even realize it was made with cauliflower and that’s saying something because she LOVES herself some potatoes! It’s so easy to make!!

Ingredients:

-1 head of cauliflower (cut into small bites)

-6 hard-boiled eggs (sliced)

-2 tbsp dill pickles (minced)

-1/4 cup red onion (diced)

-12 strips bacon (crumbled)

————Dressing————

-1 tbsp apple cider vinegar

-3/4 cup mayonaisse

-2 tsp dijon mustard

-1/2 tsp celery salt

-1/2 tsp dried dill

-salt and pepper to taste

Instructions:

  1. Add cauliflower florets to a microwave safe bowl and microwave for about 5-7 minutes (or until desired texture). DO NOT boil florets as they will become too watery.
  2. Add pickles, onion, bacon, and egg to a large bowl and set aside.
  3. In a small mixing bowl, add remaining ingredients to make the dressing and mix well.
  4. Pour dressing over the top of the cauliflower (while still warm) and toss until everything is coated.
  5. Let sit in fridge for at least 1 hour or longer. The longer it sits, the better!!

Marinated Cheese

So, so glad that cheese is considered a keto grade A+! This recipe makes for a great appetizer (with or without salami and olives), it’s perfect to take camping, or just to keep in the fridge when you need a little snack. It comes together super fast, it’s just the waiting for the marinade to do it’s job that’s the hard part. Enjoy!!

Ingredients:

1 lb sharp white cheddar cheese (cubed)

1/4 cup apple cider vinegar

1/2 cup extra virgin olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

3 garlic cloves (minced)

6 thyme sprigs

Instructions:

  1. Cut cheddar cheese into bite-sized cubes.
  2. In a small bowl, add EVOO, apple cider vinegar, garlic, salt and pepper flakes and whisk to combine.
  3. Add thyme springs.
  4. Place cubed cheese in a shallow bowl or Tupperware and pour the marinade over it.
  5. Cover and chill for at least 12 hours. I like to give it a little shake every few hours to make sure all the cheese gets coated.
  6. Bring to room temp before serving.

Keto Green Chicken Enchiladas

This is an ALL-TIME family favorite that my Mom used to make when I was growing up! I decided to create it keto style and you can’t tell the difference. There is really no changes, other than using low carb tortillas and the Bitchin’ sauce! What’s that you ask? It’s like a hummus made entirely of almonds and comes in a variety of different flavors. You can use it as a dip, a spread or in my case, a replacement for refried beans!

I usually make about 6-10 enchiladas and have leftover chicken for salads the next night, but you can make as many as you need! You and your family will LOVE these!!!

Ingredients:

4-6 chicken breasts

1 cup salsa

1/2 yellow onion (chopped)

salt and pepper

1 cup water

2 Tbsp garlic powder

1/2 stick butter

Low carb tortillas (I use Mission Carb Balance)

shredded cheese

1 -28 oz. can green enchilada sauce

Bitchin’ Sauce- Chipotle (optional)

Instructions:

Preheat oven to 400*

Place chicken breasts in Instant Pot and add water, salsa, onion, garlic powder, s&p, and butter. Secure lid, set to 8 minutes and let it naturally release once time is up. Once pressure is released, shred chicken with fork, put back in instant pot in the sauce and set aside.

Pour enchilada sauce into a saucepan and heat over medium heat. Remove from heat.

Warm tortillas in microwave until they soften, about 40 seconds.

To assemble:

Spoon enough green sauce into the bottom of a casserole dish so the tortillas don’t stick to the bottom.

Lay one tortilla in the casserole dish and fill with shredded chicken, cheese, and Bitchin’ Sauce (if using). Roll up so the seam side is down. Repeat until you run out of torts or until you have made your desired amount of enchiladas. Pour any remaining green sauce over the top and sprinkle with more shredded cheese!

Bake for 20 minutes or until cheese is melted!

Enjoy with sour cream, lettuce, olives, salsa, avocado, etc!!

Keto Cannoli Cheesecake

Ingredients:

Crust:

Filling:

Chocolate Drizzle: (optional)

In a small microwavable bowl, mix 1/2 cup chocolate chips, 1 tbsp coconut oil and 2 tbsp heavy whipping cream together and heat in microwave in 20 second increments until melted and smooth. DO NOT OVER HEAT!

Instructions:

  • Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan and bake at 350* for 10 minutes. (YOU DON’T HAVE TO BAKE THE CRUST IF YOU DON’T WANT TO)
  • Bloom the gelatin: Sprinkle the gelatin on top of 2 tbsp cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved. 
  • Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin.
  • In another bowl, with the electric mixer, beat the cream until stiff peaks form.
  • Fold 1/3 of the whipped cream into the cheesecake batter using a rubber spatula. Gently fold in the rest. 
  • Fold in the chocolate chips. Pour on top of the prepared crust and spread it around making an even layer. Drizzle cooled chocolate over the top (if using).
  • Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.
  • ENJOY!!

Keto Candy Bar Clusters

These clusters are the perfect combo of my 2 most favorite candy bars: Reese’s and Snickers! They take less than 5 minutes to prepare and there is no baking involved so they are perfect quick summertime treat! YUM!

Ingredients:

1/4 cup natural peanut butter

1/2 cup Choc Zero White Chocolate Chips

3/4 cup peanuts (I used roasted peanuts, but you can use any keto-friendly nut)

Lily’s Dark Chocolate Chips (optional) to sprinkle on top

Instructions:

In a small, microwave-safe mixing bowl, melt peanut butter and white chocolate chips together until smooth in 20 second intervals, stirring in between. Once smooth, add peanuts and stir. Place parchment paper on a plate or cookie sheet and put spoonfuls of mixture on top, sprinkle with Lily’s Chocolate Chips and then place in freezer for about 30 minutes. Store in a freezer ziploc once they set! Enjoy!!

Keto Berry Muffins with Lemon Glaze

Muffins

*Makes 12 muffins*

Ingredients:

2 cups almond flour

2 tbsp coconut flour

1 1/2 baking powder tsp

pinch of salt

5 eggs

1/2 cup mixed berries (I used the frozen mix from Costco)

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1/2 tsp cake batter extract (optional)

1 tsp vanilla extract

zest of one lemon

Instructions:

  1. Preheat oven to 350*. Grease a muffin pan with cooking spray or line muffin tin with cupcake liners.
  2. In a medium sized bowl, add eggs, sweetener, vanilla extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
  3. Add heavy cream and mix again.
  4. Combine the dry ingredients in a separate bowl and stir to combine.
  5. Combine the dry ingredients into the wet ingredients and add the lemon zest, then use the mixer to mix together. Add the butter and continue mixing.
  6. Fold in the berries and then transfer the batter to the loaf pan.
  7. Bake for about 15-20 minutes at 350* or until cooked through.
  8. Let cool while you prepare the lemon glaze.

Lemon Glaze

Ingredients:

1/2 cup Monkfruit Powdered Sugar

2 tbsp heavy whipping cream

2 tbsp lemon juice or 1/2 tsp lemon extract

Instructions:

  1. In a small bowl, whisk together all ingredients until well combined.
  2. When muffins are completely cool, dip the top of the muffins into the glaze and place them on a plate for glaze to set.
  3. Enjoy!

3 Ingredient Keto (and non-keto) Peanut Butter Cookies

Another super simple, quick, and easy keto treat coming in hot! My kids are obsessed with peanut butter and they have been begging me to make some peanut butter cookies for the last week. They were pleasantly surprised to sit down to a couple fresh baked cookies and a glass of milk for their afternoon snack today.

The keto version is equally delicious and tastes even better with a hot cup of coffee to dunk it into! I use monkfruit sweetener in all of my recipes, especially baked goods, as it doesn’t leave that cooling effect like most sugar substitutes. When looking for natural peanut butter, be sure to read the ingredients list and make sure it’s just peanuts. Added salt is okay, but if you’re doing strict keto, make sure it’s just peanuts with or without salt. Happy baking!

Keto Peanut Butter Cookies

Ingredients:

1 cup natural peanut butter

1 cup sugar substitute

1 egg

pinch of salt (optional)

1/2 xantham gum (optional)

Instructions:

Line cookie pan with silicone mat or parchment paper and set aside. Set oven to 325*.

Add all ingredients to a medium size bowl and mix with electric mixer until well combined.

Scoop small spoonfuls and roll into ball and place on cookie sheet. Using a fork, make crisscross patterns on top of each dough ball.

Bake for 8-10 minutes or until golden. Let cool and ENJOY!!

3 Ingredient Peanut Butter Cookies

Ingredients:

1 cup peanut butter

1 cup sugar

1 egg

Instructions:

Line cookie pan with silicone mat or parchment paper and set aside. Set oven to 325*.

Add all ingredients to a medium size bowl and mix with electric mixer until well combined.

Scoop small spoonfuls and roll into ball and place on cookie sheet. Using a fork, make crisscross patterns on top of each dough ball.

Bake for 8-10 minutes or until golden. Let cool and ENJOY!!

xo

Keto Chocolate Chip Birthday Cake

My birthday is just a couple of weeks away and I figured I’d change it up a bit this year and go with one of my childhood cake request faves! This cake takes me back to when my Mom would make a 9×13 yellow cake and top it with a can of chocolate frosting. *drool* Nothing complicated, but so tasty! My Husband isn’t a huge fan of chocolate and said this might be his favorite keto dessert. When I asked him to choose which was his favorite between the Berry Lemon Loaf I made over the weekend and this cake, he chose the cake, much to my surprise. It was basically a tie, but who can pass up a slice of nostalgia?

Ingredients:

5 eggs

2 cups almond flour

2 tbsp coconut flour

3/4 cup lily’s dark chocolate chips

1 1/2 tsp baking powder

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1 tsp vanilla extract

1 tsp cake batter extract

pinch of salt

Instructions:

  1. Preheat oven to 350*. Grease an 8×8 baking dish or a loaf pan with cooking spray or butter or line it with parchment paper.
  2. In a medium sized bowl, add eggs, sweetener, vanilla extract and cake batter extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
  3. Add heavy cream and mix again.
  4. Combine the dry ingredients in a separate bowl and stir to combine.
  5. Combine the dry ingredients into the wet ingredients, then use the mixer to mix together. Add the butter and continue mixing.
  6. Fold in the chocolate chips and then transfer the batter to the baking dish.
  7. Bake for about 40-45 minutes at 350* or until cooked through.
  8. Let cool and ENJOY!

Keto Berry Lemon Loaf

This is the perfect rainy day (or anyday) treat for the whole family! It’s only 3 net carbs per slice! It doesn’t get any better than that!!

Ingredients:

5 eggs

2 cups almond flour

2 tbsp coconut flour

1/2 cup blueberries (you can also use blackberries and/or raspberries, or all 3)

1 1/2 baking powder tsp

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1 tsp vanilla extract

zest of one lemon

Instructions:

  1. Preheat oven to 350*. Grease a loaf pan with cooking spray or butter or line it with parchment paper.
  2. In a medium sized bowl, add eggs, sweetener, vanilla extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
  3. Add heavy cream and mix again.
  4. Combine the dry ingredients in a separate bowl and stir to combine.
  5. Combine the dry ingredients into the wet ingredients and add the lemon zest, then use the mixer to mix together. Add the butter and continue mixing.
  6. Fold in the berries and then transfer the batter to the loaf pan.
  7. Bake for about 40-45 minutes at 350* or until cooked through.
  8. Let cool and ENJOY!

Keto Coconut Chocolate Chip Bars

These easy to make keto bars are a great alternative to regular coconut chocolate chip bars! They are so soft and have the perfect amount of sweetness and none of the guilt!!

Ingredients:

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup + 1/3 unsweetened shredded coconut

1/2 tsp baking powder

1/2 tsp pink Himalayan salt

1 tsp xantham gum

1/2 cup butter, melted

1/2 cup brown sugar replacement

2 eggs, beaten

1/2 cup almond milk

1 1/2 tsp vanilla extract

1/2 cup sugar-free chocolate chips

Instructions:

  1. In a medium bowl, combine almond flour, coconut flour, salt, unsweetened coconut, baking powder, and xantham gum. Stir and set aside.
  2. In another bowl, melt butter, then add sweetener, eggs, almond milk, vanilla extract and whisk together.
  3. Pour butter mixture into dry mixture and stir to combine.
  4. Stir in chocolate chips.
  5. Spread mixture into a greased 8×8 baking dish, sprinkle with a little more shredded coconut and bake at 350* for about 25-30 minutes.
  6. Once cooled, cut into squares and ENJOY!