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!

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!!

Ingredients:

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

Instructions:

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.

ENJOY!!

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.

Ingredients:

Instructions:

  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.

Enjoy!!

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

Jeans

Sneakers

xo

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!

Ingredients:

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

Instructions:

  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!!

xo