Category: Keto

Ingredients:

2 eggs

5 tbsp butter (melted and cooled)

1 tbsp heavy cream

3/4 cup Monkfruit Golden

1 tsp vanilla

1 1/4 cup + 1 tbsp coconut flour

1/4 tsp salt

3/4 tsp baking powder

1/4 tsp xantham gum

1/2 cup unsweetened coconut

1/2 cup Lily’s Chocolate Chips

1/2 cup walnuts (chopped)

Instructions:

1. Preheat oven to 350*
2. Add eggs, Monkfruit Golden, and cooled melted butter to a bowl and beat until well combined.
3. Add the heavy cream, vanilla, coconut flour, salt, baking powder, and xantham gum and beat on high until the batter is mixed.
4. Stir in unsweetened coconut, Lily’s chips, and walnuts.
5. Pour batter into greased 8×8 baking pan.
6. Bake for 18 minutes at 350*
7. Let cool for 10 minutes and cut into squares.
8. ENJOY!!

I usually make this sour cream sauce when I make my green enchiladas, but I decided to mix it up a bit and give it a try with red sauce and I’m so glad I did!! This was such a winner!! If you’re lazy keto or dirty keto, you can use store bought taco seasoning, but if you’re strict, I added a homemade taco seasoning for you. Enjoy!!

Ingredients for Beef Roast:

Instructions:

1. Rub roast with 1 tablespoon taco seasoning on each side. Set electric pressure cooker to sauté function. When hot, add 2 tablespoons olive oil. Place the roast in the pressure cooker to brown on both sides.

2. Temporarily remove roast and and add sliced onions. Saute until translucent. Deglaze the pot using beef stock, scraping until all brown pieces are loosened (not deglazing will cause the pot not to pressurize). Place the roast back into the pot.

3. In a small bowl, combine Rotel, remaining taco seasoning, 1/2 cup red sauce and vinegar. Pour over roast. 

4. Secure lid onto pressure cooker. Set pressure cooker to seal and to pressure cook on high for 50 minutes. Natural release for 10 minutes before quick release.

5. Remove the roast from the pot and place on a plate. Break into pieces (can also shred with two forks, if desired).  Set aside.

Ingredients for Sour Cream Sauce:

1/2 cup heavy whipping cream

1 1/2 cups full fat sour cream

1/2 cup cream cheese

1/2 cup shredded mozzarella

salt and pepper

1-7 oz can diced green chiles

2 tbsp garlic powder

1 tbsp onion powder

salt and pepper

Instructions:

1. In a medium saucepan over medium high heat, add heavy cream, cream cheese and sour cream and stir until combined.
2. Add diced green chiles, garlic powder, onion powder, and salt and pepper to taste.
3. Remove from heat and add cheese.
4. Stir until cheese is melted completely. Set aside.

Ingredients to assemble Enchiladas:

Low Carb Flour Tortillas

Shredded Beef

Shredded cheese

Sour Cream Green Chile Sauce

Remaining can of red sauce

Assembly Instructions:

1. Preheat oven to 400*.
2. In a medium skillet, warm the remaining red sauce over medium low heat. Remove from heat.
3. Heat tortillas in microwave for about 40 seconds.
4. In a casserole dish, spread about 3 Tbsp of red sauce on the bottom of the pan so the enchiladas don’t stick.
5. Dip a tortilla into the saucepan to coat both sides with sauce.
6. Lay the tortilla in the casserole dish and fill with shredded beef and cheese.
7. Roll up so the seam side is down. Repeat this process until you run out of tortillas or until you have made your desired amount of enchiladas.
8. Pour any remaining red sauce over the enchiladas.
9. Pour Sour Cream sauce over the top and sprinkle with more cheese.
10. Bake for 20 minutes or until cheese is melted.
11. OPTIONAL: Top with lettuce, olives, salsa, avocado, etc!

**I assemble everything on the counter top in an assembly line as follows from left to right:

-warmed tortillas

-pan of warmed sauce

-casserole dish

-shredded beef

-cheese

xo

These smoked almond recipes are an ode to my bestie, Danielle, who lives in CO and is also enjoying the keto lifestyle! One of her all time fave snacks are nuts. Peanuts are her favorite, but I had a ton of almonds on hand and thought they would be so delicious seasoned and smoked. I can’t wait for her to come visit so we can curl up on the couch with a glass of wine, some salami and cheese, and a little bowl of these delicious almonds and catch up!! I miss her something fierce!

*You can also roast all of these in the oven if you don’t want to smoke them or don’t have a smoker. Set oven to 300* and cook for 20-30 minutes, stirring nuts with spatula every 10 minutes.*

**All of these would work great with pecans or walnuts, as well, which are an even better option if you are doing keto!**

Spicy Ranch–

Ingredients:

• 2 cups raw almonds
• 3 TBS Olive or Avocado Oil
• 3/4 tsp Garlic Powder
• 2 Tbs ranch seasoning (Or you can make your own, recipe below)
• 1/4 tsp salt
• 1/8 tsp cayenne (optional)

• Homemade Ranch Seasoning – Store in an air tight container
• 1 tsp salt
• 2 tbsp parsley
• 1 1/2 tsp dill weed
• 1 tsp dried chives
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried onion flakes
• 1 tsp black pepper

Instructions:

1. Place almonds in a bowl and coat with oil.
2. Add Ranch Seasoning plus additional garlic powder, salt, and cayenne. Stir to coat.
3. Pour coated nuts into an even layer on a silicone mat and place on smoker.
4. Smoke at 225* for 90 minutes.
5. Let cool and ENJOY!

Smoked Spicy Almonds-

Ingredients:

• 2 tablespoons melted butter
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon onion powder
• 1/2 teaspoon ground cayenne
• 2 cups whole raw almonds
• 1/2 teaspoon sea salt

Instructions:

1. In large bowl whisk butter, Worcestershire sauce, chili powder, cumin, garlic powder, dried basil, onion powder and cayenne. Add almonds and toss to coat.
2. Pour coated nuts into an even layer on a silicone mat and place on smoker.
3. Smoke at 225* for 90 minutes
4. Let cool and ENJOY!

Everything But The Bagel Almonds-

Ingredients:

• 2 cups raw almonds
• 1/4 cup soy sauce
• 1 tablespoon brown sugar replacement
• 1 teaspoon olive oil
• 1 tablespoon Everything But The Bagel Seasoning

Instructions:

1. In a small saucepan, add the soy sauce, brown sugar, and 1 tablespoon Everything Bagel Seasoning.
2. Bring to a boil and remove from heat. Let cool for about 10 minutes.
3. Add the almonds and toss to coat.
4. Add the olive oil.
5. Pour coated nuts into an even layer on a silicone mat and place on smoker.
6. Smoke at 225* for 60-90 minutes.
7. Let cool and ENJOY!

*Store all nuts in an airtight container and enjoy for up to 1 week!!*

Ingredients:

14 oz White Chocolate Chips

1.5-2 cups salted peanuts

Instructions:

1. Pour white chocolate chips into a medium size, microwaveable bowl and cook for 20 seconds. Stir with spoon and melt for another 20 seconds. (If all chips are not melted, continue cooking in 10 second increments, stirring in between, until all chips are melted).
2. Add peanuts to bowl and mix until coated.
3. Line a plate or cookie sheet with parchment paper and spoon mixture onto parchment paper. You should get about 12 clusters.
4. Place in refrigerator to harden for about 25 minutes.
5. ENJOY!

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!!

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.

Dip tortilla into saucepan to coat both sides with green sauce.

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!!

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/3 cup salted butter melted
• 1/4 cup monkfruit [or whatever your favorite sugar replacement is]
• 3 tbsp almond butter

Filling:

• 2 cups whole milk ricotta cheese
• 4 oz cream cheese softened
• 1/2 cup monkfruit
• 2 tsp cinnamon
• 1/2 tsp vanilla extract 
• 2 tsp gelatin
• 8 oz heavy whipping cream
• 1 cup sugar free chocolate chips

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!!

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!

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!

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!