Microwave Brownie Bites

I’ve recently become addicted to Chocolate Mug Cake. This is kind of crazy because I’m not actually a huge fan of chocolate but this has been my go-to snack when I’m dying for something sweet. But at 405 calories it is FAR too much to eat and too much chocolate for me at one time. I started making it and cutting it in half but that was annoying to me as well. Tonight I decided I wanted some mug cake but I definitely didn’t even want half of a serving.

So I walked into my kitchen and started eyeing my silicone mini muffin pan and decided that they would be the perfect size for me. I simply made a double batch of chocolate mug cake, portioned them out in the mini muffin pan, and I was returned with perfect little bite sized brownie bites.

These amazing little things come to 24 calories .7 net carbs, 1.6 fat, and 1.3 grams of protein.
Seriously.. go make some of these RIGHT NOW!

2 large eggs
4 Tbls butter
4 Tbls almond flour (We use this one)
3 Tbls unsweetened cocoa powder.
3 Tbls Swerve
4 tsp coconut flour (We use this one)
2 pumps sugar free vanilla syrup (Jordans or Torani)
1 tsp baking powder


  1. Melt the butter in the microwave for 30-40 seconds until it’s hot and mostly melted.
  2. Mix in the swerve.
  3. Add in the almond flour, coconut flour, cocoa, baking powder, eggs and vanilla syrup and mix until well combined and there are no lumps.
  4. Portion out into your mini muffin pan. (mine makes 19 – 20 servings).
  5. Microwave for about 2 minutes until they look set. (keep an eye on them!)
  6. ENJOY!

*If you don’t have sugar free vanilla syrup you can use 1/2 tsp of vanilla extract instead and might need to up your swerve as well for some added sweetness)
*Try adding in unsweetened coconut, Lilys Chocolate Chips (we get the these from Whole Foods, but also available on Amazon.  You can get the chips, or just cut a bar into small chunks), Peanut Butter Powder, nuts, etc. There are literally so many options for these!
*Sometimes I like a little “Frosting” for these so i just melt a little cream cheese with some sugar free vanilla syrup and top them with it! If you are making the brownie bites I’d suggest not adding the frosting until you are ready to eat them.
*If you want a larger serving than the bites, mix half the ingredients in a mug and microwave for 70 seconds.

If you try these please let me know what you think! I’m so in love with them!!

Dijon Parmesan Crusted Pork Chops

Whenever I find a recipe online and it has 20 different ingredients or spices I seriously just roll my eyes. I can’t be bothered making anything that has that much stuff in it. So when I came across a recipe for mustard pork chops and saw just how much ingredients it had I figured it would be good but I could make it easier and probably better.

This recipe calls for you to marinate the pork chops overnight but c’mon guys.. it’s a trend here and ya’ll know by now that I am LAZY and a super lazy cook so I’ve never actually marinated these and they turn out just fine. Would they be better if I did? Probably.. so if you aren’t quite as lazy as I am go ahead and give it a try and then tell me to stop being lazy! 🙂

4 Boneless Pork Chops
1/3 c Dijon Mustard
3 Tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
3/4 tsp Garlic
1/2 tsp Onion Powder
1 cup Shredded Parmesan Cheese

1: Preheat oven to 400 degrees.
2. Combine mustard, olive oil, and spices in a small bowl. Transfer to ziplock bag and add Pork Chops to coat. (marinate overnight if you’re not as lazy as I am)
3. Spread Parmesan cheese in a shallow dish and coat each pork chop on both sides.
4. Place a flat roasting rack or a cooling rack on top of a cookie sheet, grease well, and transfer Pork Chops to rack.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until Pork is done.
7. Broil on high until cheese is crispy.

I am a huge fan of pork, cheese, and mustard so I LOVE this recipe! If you aren’t so big on mustard just lower the amount that you’re putting in.
I usually pair this meal with some green beans and a salad and you have the perfect meal that’s delicious, easy, fast, healthy, low carb, and keto!

Mango Black Tea Lemonade

I am (or was?) obsessed with Starbucks Mango Black Tea Lemonade. I obviously quit drinking this quite awhile ago once I went Keto but I honestly miss it quite a bit. I guess lucky for me Starbucks actually discontinued this drink so it’s not a temptation for me anymore.

Enter Jordans Skinny Syrups. I wandered upon the Mango flavor and grabbed a bottle thinking maybe I could come close and it would satisfy that craving for something other than water, coffee, or pop.

It took a little practice getting the tea right and the ratios correct but I’m absolutely in love with this drink now!

I brew black tea as a concentrate so I have more and keep it in the fridge for a week. You can do this two ways.

  1. Boil 2 quarts of water. Take about 15-20 (depending on how strong you like your tea) regular black tea bags and seep for 10 minutes. Transfer to a pitch and keep in the refrigerator for up to one week.
  2. Use 4 of the cold brew tea bags and seep in 2 quarts of cold water for 10 minutes.

I prefer method 1 but either is ok. Remember that this makes a concentrate so if you were just going to drink the tea you would do equal parts water to tea and add ice.

Now, for the Mango Lemonade Tea

  1. Measure out 8 ounces of black tea concentrate.
  2. Add in a packet of sugar free lemonade drink powder.
  3. Add in 8 ounces of water.
  4. Add 4-6 pumps of Mango Syrup.
  5. Pour into shaker.
  6. Add ice.
  7. Shake and pour into cup.
  8. Enjoy!

It really is a delicious refreshing drink and during the summer I cannot get enough of it! I’ve also done this using the peach and strawberry watermelon syrup and both are just as good! If you’re not a Lemonade person it’s almost just as good without the lemonade. 😉


Keto Taco Casserole

It’s National Taco Day so it only seemed fitting to share my absolute all-time favorite keto recipe with you today. Even if I wasn’t doing keto this casserole would be in my weekly line-up anyways.
My favorite thing about this recipe is that tacos are easy and this casserole is just as easy. It’s a recipe that I usually have all the items on hand anyways so if I’m stuck for something to make for dinner this is an easy go to and everyone loves it


1 lb Ground Beef (high fat)
1 packet taco seasoning
1/4 cup Salsa (I just use the generic kind but check the labels to get the lower carb one)
1  1/4 cup Cheddar Cheese
4 large Eggs
2/3 cup Half and Half
1/2 tsp salt


  1. Preheat oven to 350 degrees.
  2. Brown the ground beef.
  3. Add taco seasoning and cook until incorporated.
  4. Set ground beef aside.
  5. In a medium bowl, mix together the eggs, half and half, salsa, salt,  and 1 cup of the cheese.
  6. Add the taco meat into the egg mixture and stir to combine.
  7. Pour into to a prepared 9×9 casserole dish.
  8. Sprinkle the remaining cheese on top.
  9. Bake for 30-40 minutes or until the casserole is set.
  10. Remove from oven and let cool for a few minutes before cutting.
  11. Top with your favorite toppings such as cilantro, sour cream, lettuce, or guacamole.

Depending on your macros for the day this can be either 4 or 8 servings. We tend to eat higher calorie meals for dinner so we do 4 servings.
Based on the ingredients we used for 4 servings it comes to 556 calories, 4.6 net carbs, 42.9 grams of fat, and 33.9 grams of protein.

Parmesan Sriracha Crusted Chicken Breasts

If you would have told me a month ago that I would like Sriracha I would have called you crazy! But here I am 4 weeks later trying to find different ways to use this stuffed because I am addicted! This Parmesan Sriracha Chicken is probably my new favorite meal and I can’t get enough of it! It’s quick and easy to prep, absolutely delicious, and super filling!

4 Chicken Breasts
1 Tbls Mayo
3 Tbls shredded Parmesan Cheese
1 tsp Sriracha

3 slices Bacon
1/2 cup Half and Half
1 Tbls Cream Cheese
1 Tbls shredded Parmesan Cheese
1/2 tsp Garlic Powder
1/4 tsp Salt
1/2 tsp Pepper


  1. Preheat oven to 400 degrees.
  2. Pat the chicken dry so that the mayo will stick to it.
  3. Combine the mayo and sriracha in a small bowl. Use a basting brush and evenly distribute to each chicken breast; covering each one.
  4. Evenly coat the chicken with the 3 tbls of parmesan cheese.
  5. Place in a greased baking dish and bake 40-50 minutes or until chicken is fully cooked.
  6. Towards the end of the cooking time being preparing your sauce.
  7. Fry the bacon in a skillet, remove bacon, crumble and place in a bowl, leaving the bacon fat in the skillet.
  8. On med heat add the half and half while whisking until smooth and the edges start to form.
  9. Add in the cream cheese, whisk until well combined and smooth.
  10. Combine the cheese, garlic powder, salt, and pepper and bacon until smooth.
  11. Remove chicken from over, top each piece with 1-2 Tbls of sauce.

Keto Cream Cheese Pound Cake Cupcakes

Having dessert on a keto diet can be kind of tricky. Most of the recipes you’ll see out there call for weird or expensive ingredients or coconut flour. As someone who is a lazy cook, who really hates to bake, and doesn’t like buying weird expensive things I thought I would just have to get over having dessert.
Then I stumbled across a recipe for some low carb cheesecake and decided with a little tweaking these could be amazing. When thinking dessert you often think that it’s something that’s “forbidden” on a diet but these pack a good amount of fat, are pretty low calorie, and low carb. A keto persons dream dessert!

I don’t usually keep a lot of sugar substitutes in my house because I don’t care for the texture a lot but I am a BIG FAN of Jordan’s Skinny Syrups. I started using the Vanilla for my coffee and then the Mango for tea and got hooked. These bottles are a bit smaller than what you can buy from Starbucks but they’re available at Gordman’s, TJMAXX, or Home Goods! If you don’t have any of those near you can still buy them online from  Amazon. They have SO many flavors and I have personally tried Vanilla, Caramel, White Chocolate, Peach, Mango, and Almond. They are all really good and can be used for so many different things!

As I started to make this cheesecake at 9pm at night while I was in my PJ’s I realized that I didn’t have enough sweetener to make them. You know me, once in my PJ’s I certainly am not leaving the house again. So, I took a look at my bottles of syrup, said why the heck not, and went to town. If you don’t want to purchase these syrups you can still make this cheesecake so I will give you both recipes so you can decide. I do find that the syrup is actually cheaper to use than buying sweetener so there’s that as well.


1  1/4 cup Almond Flour. (Order from Amazon)
1/4 cup sweetener.  We recommend using Swerve Sweetener, but any zero calorie sweetener should work.
3 pumps OR 3 Tbls of Sugar Free Vanilla Syrup (Order from Amazon)
1 tsp Baking Powder
1/4 tsp Salt
4 Eggs
3 1/2 oz Cream Cheese
4 Tbls softened butter

If you don’t have sugar free vanilla you can increase the sweetener to 3/4 cup and add 1tsp of pure vanilla extract.


  1. Preheat Oven to 350 degrees.
  2. In a large bowl combine the butter with the sugar free vanilla syrup. Beat on high until well combined.
  3. Add the cream cheese and mix well.
  4. Add the eggs one at a time; mix well after each egg.
  5. Add all the dry ingredients until well incorporated.
  6. In a greased cupcake pan measure out 1/4 cup portions into 12 cup portions.
  7. Bake for 20-25 minutes, or until the tops are golden brown.
  8. Enjoy!Based on the ingredients you use these come out to 148 calories, 1.5 grams of net carbs, and 13 fat grams per cupcake. So if you’re feeling like you need something to hit that dessert spot these are definitely a great option! You could also play around with using different flavors of the syrups for something new!


Fat Head Dough Bagels

Fat Head Dough Bagels

If you’re new to Keto you might not have heard about Fat Dough yet but I’m here to tell you that this simple dough is LEGIT. After a month of keto I was absolutely dying for some bread, a pizza crust, ANYTHING that tasted like carbs or bread.

Garrett and I tried cauliflower pizza dough which was meh but I guess it worked. I just wasn’t a fan of the soft crust and cauliflower taste of the pizza dough and it was a lot of work for not a lot of success. If you like cauliflower more than I do this might be a good option for you and worth a try. But I wanted more!

Next we tried chicken pizza crust which was better than the cauliflower crust but I still wasn’t satisfied. Garrett definitely liked this better than I did and while I wasn’t home while he made it he said it was pretty easy to make.

So when I stumbled across this recipe for fat head dough I was a bit skeptical but willing to give it a try after seeing so many different options for it. It started as a pizza crust dough but people have used it for so many different things including desserts! We actually haven’t used it for pizza crust yet but I’m a solid fan of it and it makes delicious bagels! There are several different recipes that you can use but I’ve had the most success with this one after tweaking it just a bit.


1 1/2 cup Almond Flour (Get it from Amazon)
1 tbsp Baking Powder
2 1/2 cup shredded Mozzarella Cheese
2 oz Cream Cheese (the lowest carb one is original Philadelphia)
2 large Eggs – beaten
1 tsp garlic powder
*Optional Toppings*
Sesame seeds
Everything but the bagel seasoning.


  1. Preheat oven to 400 degrees.
  2.  Stir together the almond flour, baking powder, and garlic powder and set aside.
  3. Combine the mozzarella and cream cheese in a large microwave safe bowl. Microwave for 1 minute, stir, and microwave for another minute. Stir again until well incorporated.
  4. Stir the flour mixture and the eggs into the melted cheese mixture. Work quickly and knead with your hands until a dough forms. This will be very sticky but continue kneading for a few minutes while it comes together. If the dough becomes hard go ahead and microwave again for another minute to melt the cheese so you can fully incorporate the flour mixture into the cheese.
  5. Divide the dough into 6 pieces. Roll a long log with each piece, then press together to form a bagel shape on a baking sheet.
  6. Sprinkle with topping if using.
  7. Bake for 10-14 minutes, until the bagels are golden and firm.
  8. Remove from baking sheet and cool on a cooling rack.
  9. Store in an airtight container (not in the fridge) for up to one week. You can also freeze if you want to make a large batch but they don’t last that long in my house for me to do that!

Depending on which brands of items you use these come out to 3 net carbs for us!

I use these for lunch.. Just Toast them up, slather them in butter, and melt some cheese and ham for a delicious sandwich!

Really, the ideas for the dough are limitless and I can’t wait to experiment with them even more!  This recipe should definitely be a staple for anyone doing keto and I promise you this will be life changing for your keto journey. This certainly isn’t as easy as driving to the store and grabbing a loaf of bread but it’s not hard and it’s worth it to be able to have a sandwich.