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!


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!!


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

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1 tsp vanilla extract

zest of one lemon


  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!!


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 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


  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!

Keto Reuben Casserole

St. Patty’s Day is a week from today! Here is a fun twist on corned beef and cabbage that the whole family will love!!


2-3 lb corned beef

1 large bag of Asain salad mix

4 cups water

1 cup shredded swiss cheese

1/4 cup apple cider vinegar

2 tbsp butter


Place corned beef in instant pot on top of the rack. Add seasoning packet to top of the beef and add 4 cups of water and seal lid. Set to pressure cook on high for 90 minutes. Follow manufacturer’s guide for quick release, then removed corned beef and place on a cutting board and shred it into small pieces.

Heat a skillet over medium heat and add butter to melt. Once melted, add Asain salad mix and stir, then add shredded corned beef. Add vinegar and cook for 1 minute. Top with shredded cheese and place under broiler and cook until cheese is brown and melted.

For the sauce:

1/2 cup mayonaisse

1/4 cup sugar free ketchup

1 tbsp horseradish

1 tsp hot sauce

salt and pepper to taste

Mix all of the ingredients together in a small bowl until well combined. Spoon over casserole once you’ve plated.


Keto Chocolate Nut Clusters

So I don’t know what’s going on at your house, but my kids came home today after celebrating Valentine’s Day at school with LOADS of candy. Instead of breaking down their bedroom door and devouring the 4 small boxes of chocolates I saw them taking back there earlier, I decided to make one of my all time, quick and easy, and super delicious keto treats. They take only minutes to prepare and won’t leave you feeling bloated and guilty later.



  1. Grease a small glass bowl (I spray it with cooking spray) and cover a cookie sheet with parchment paper.
  2. Using a food scale, measure out 3 oz of chocolate chips and add to bowl with 1 tbsp coconut oil.
  3. Microwave in 20 second intervals stirring between until the chocolate melts. Make sure to stir each time before heating it again. Usually takes 3 sessions in the microwave. Don’t heat it too much as the chocolate will seize.
  4. Once the chocolate is melted and smooth, add the nuts and stir until they are coated in the chocolate.
  5. Using a small spoon, make bite-size clusters and place on the parchment paper.
  6. Place cookie sheet in fridge until they set. Takes about 20-30 minutes or so.


Spring Inspo Outfit

100% obsessed with this thermal tie dye blouse with the eyelit detailing on the billowed sleeves! Absolutely perfect to wear as we transition into Spring! Use code: trend20 and get 20% your order! I paired them with these distressed, stretch jeans from A & F (they’re having a site wide sale- BOGO 50% off + 25% off of your purchase of $125 or more using code: 14994) and the perforated sneakers from Amazon! I linked everything below!

Tie Dye Blouse




Keto Lasagna

I am a lasagna and spaghetti maniac, so living la vida low carb would be extremely difficult for me if I wasn’t allowed to have those things. Of course we can’t have the pasta, but we found other ways to enjoy those dishes! When we first started keto, I’d make lasagna with sliced zucchini or eggplant, which is delicious! However, zucchini tends to release a lot of moisture which tends to make the lasagna too watery, and eggplant is higher in carbs. Then, one magical day, a local keto Mom friend of mine posted her hack for keto lasagna….SLICED LUNCH MEAT! Total game changer, friends!! I believe she used ham, but I prefer turkey! I promise you can’t tell the difference! I’ve made it several times for keto and non-keto peeps and it is always a huge hit! My Dad was telling us we couldn’t eat it because it wasn’t keto and I told him I made it and how and he was seriously shocked at how tasty it was. No joke he talked about it the rest of the week, mind you, he is a total foodie, himself! I’ll take that as a major compliment!


1 lb 80/20 ground beef

1 lb italian sausage (I use Jimmy Dean)

1/2 yellow onion, diced

3 cloves garlic, minced

1 jar Raos Marinara

1/2 cup water

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

14-20 slices turkey or ham (I buy Boar’s Head and ask them to slice it not too thick and not too thin.

15 oz ricotta cheese, full fat (optional)

3 cups shredded mozzarella


  1. Preheat oven to 400*
  2. Heat a dutch oven or large saucepan over medium high heat and add sausage and ground beef. Break up the meat with a wooden spoon and add a pinch of salt and pepper.
  3. Once browned, add onions, garlic and seasonings and stir for 2-3 minutes or until the onions are translucent.
  4. Pour in marinara sauce, fill jar with about 1/2 cup water, replace lid, shake, and pour in the pot. Season with salt and pepper to taste.
  5. Turn heat to low and let simmer for about 15 minutes, stirring occasionally.
  6. In a 9×13 pan, spoon a little bit of the meat sauce on bottom, then put down a layer of turkey. Usually 6 slices per layer. Spoon sauce over the turkey, then dollop ricotta over the sauce and spread with a spoon. Sprinkle with mozzarella, then top with another layer of turkey.
  7. Continue adding layers until you run out of sauce. I usually get 3 layers, the top being just sauce and cheese on top of the turkey slices.
  8. Bake in oven for 30-40 minutes or until cheese is melted and the top is browned.
  9. Let cool for 10 minutes! Enjoy!!