If you’re like me, you love a good dinner roll with their meal. These soft on the inside, crusty on the outside are perfect to replace those regular store bought rolls, and so easy to make, and at only 2g of net carbs per roll, you don’t need to worry about adding a lot of extra carbs.
These rolls are seriously a keto game changer for me. I’m usually not a fan of buying “weird” ingredients but buying keto bread is so expensive and sometimes hard to find. We had a amazon giftcard so we decided to see what this Psyllium Husk was all about and I am SO glad that we did! These rolls taste just like a regular dinner roll from the store and are super easy to make. We topped ours with a little Everything But the Bagel seasoning from Trader Joes and it took it to the next level!
5 Tbsp. Psyllium Husk Powder**
1 1/4 Cup Almond Flour
3 Egg Whites
2 Tsp Baking Powder
1 Tsp Sea Salt
2 Tsp Cider Vinegar
1 Cup Boiling Water
1 Tbsp Everything But the Bagel Seasoning (optional).
- Pre-heat oven to 350F. Grease a baking sheet.
- In a large bowl combine the dry ingredients.
- Bring the water to the boil and add it to the dry ingredients with the vinegar and egg whites.
- Mix with a hand mixer for about 30 seconds making sure to not over mix the dough. It should resemble Play-Doh
- Moisten your hands and make 6 even pieces of dough. Place on the greased baking sheet and top with the seasoning.
- Enjoy straight out of the oven with butter or topping of your choice. (chive cream cheese is amazing!)
- Store in an air-tight container for up to 5 days (if they last that long!) or in the freezer.These are a little soft when they first come out of the oven but do firm up a bit as they cool.
**Don’t worry if your rolls come out slightly purple, some brands of Psyllium Husk powder have a tendency to give your baked goods a purple tinge. The flavor of the rolls won’t be affect. We suggest using the Now Brand Psyllium Husk Powder to avoid the purple.
If you’ve been doing Keto for any amount of time I’m sure you’ve seen or even tried to make pizza with a cauliflower crust, fathead dough, or even with no crust at all. I’ve tried all of these and while I HATED the cauliflower crust, the fathead dough and the crustless were both ok in my book. The fathead is pretty delicious but it’s a pain to make and I still feel like it has a lot of carbs for an average day on Keto which means that pizza was pretty much out the window for me.
Well, I got home late from work last week after they catered pizza in at work and I was dying to have some pizza and starting googling and looking through my cupboards for what I could possibly make a crust out of that would be quick and easy since it was already 11:30pm.
I ended up trying this Pork Rind Crust and it was awesome! It was easy enough for me to make, tasted good, and was actually crispy! All the things I need in a pizza.
If you’re like me and not a huge fan of pork rinds you should still give this a try. The spices really cover up the flavor and you don’t taste the pork rinds at all.
Give this a try and let me know what you think!
Pork Rind Pizza Crust:
0.5 oz Pork Rinds
1/4 cup Parmesan Cheese
1 tsp Garlic Powder
1 tsp oregano
- Preheat over to 350.
- Toss the pork rinds and Parmesan cheese into a food processor until very fine.
- Add the egg and mix until well combined.
- Spread out onto a VERY well greased baking sheet.
- Bake for 10 minutes or until golden brown.
- Remove from oven and top with your favorite keto pizza topping.
- Place back in the oven and broil for 3-5 minutes or until the cheese is melted.
I usually remove the crust from the baking sheet and throw it on my pizza pan to get the bottom a little crispier.
This is by far the best keto crust I’ve tried so far!
Yesterday I was browsing through google looking for something to eat for a snack or breakfast and I feel like I’ve hit the jackpot! When I think of homemade yogurt it doesn’t sound easy but I promise you this recipe is so easy it’d be silly not to try it at least once!
I don’t know if you can really call this a recipe since it has three ingredients and takes about a minute to make but I’m in love with it!
I’ve never been a morning or breakfast person and especially now that I have to be up at 5:30am for work I definitely don’t eat breakfast before I leave the house. I’ve had a hard time finding things that feel like breakfast that I can easily grab to eat on my first break at work but this is it! I made it twice yesterday and I am already planning on buying different syrups to play around with different flavors.
The carbs on this recipe are much lower than anything I’ve found in the store, it tastes delicious, and it’s extra creamy. It feels like you’re cheating even though you’re not!
Creamy Keto Yogurt:
1/2 cup full fat Sour Cream
1 Tbsp Heavy Whipping Cream
3 pumps or 3 Tbsp any Sugar Free Syrup (We prefer Jordans).
Mix well and chill!
You can eat this immediately but I find that if you let it chill for just 5 or 10 minutes it thickens up a bit and is extra creamy!
I also tried freezing it for more of a sorbet and it was delicious but a little hard to eat. I think it’d be awesome in a Popsicle mold but I don’t currently have any. (i’m gonna have to change that!)
So far I have tried Mango and Pineapple from Jordan’s Skinny Syrups and both were absolutely amazing. Ya’ll know I’m obsessed with these syrups and I’m excited that I keep finding more and more uses for them! If you haven’t tried them yet what are you waiting for?!
This flourless chocolate peanut butter mug cake is like magic! If you are looking for a quick, easy, and delicious keto snack this should do the trick!
This takes less than 5 minutes to prepare and comes in at 3.8 carbs so perfect for a late night snack!
- 2 Tbsp Unsweetened Cocoa Powder (We use this)
- 2 Tbsp Swerve (Erthritol)
- ¼ Tsp Baking Powder
- 1 large Egg
- 1 Tbsp Heavy Cream
- 3 pumps Sugar Free Vanilla Syrup (We use this)
- ½ Tbsp Butter
- 1 Tbsp Smuckers Natural Creamy Peanut Butter
- In a small bowl combine the cocoa powder, swerve, and baking powder mixing well.
- In a separate mixing bowl combine the egg, heavy cream, and vanilla syrup and stir until well mixed.
- Pour the wet ingredients into the dry and whisk whisk whisk until well combined.
- Melt the butter in a mug.
- Pour the batter into the mug and microwave for 80 seconds.
- Melt the peanut butter in the microwave and drizzle over the cake.
(ps. I’ve also topped it with 1 tbsp heavy cream mixed with one pump of sugar free vanilla syrup and it was absolutely amazing!)
2 ounces Cream Cheese
2 tbsp Swerve*
1 pump Sugar Free Vanilla Syrup
1 tsp Cinnamon
- Preheat oven to 350.
- Grease a 8×8 pan.
- Combine all of the ingredients in a blender and blend until smooth.
- Pour into your prepared pan.
- Bake for 15-20 minutes until edges are slightly brown and the middle is set.
- Let pan rest for 5 minutes and then cut into 4 equal squares.
- Top with whipped cream and enjoy!**if you do not have Sugar Free Vanilla Syrup do 3 tbsp Swerve and 1 tsp Vanilla Extract.
In all honesty, Garrett does 90% of the cooking in our house. I really was once a really good cook but he’s better and now that I don’t do it he’s MUCH better than I am. Usually I browse Pinterest or Instagram and find recipes, change them a bit to our liking, and he makes them. I’m much more of a clean the kitchen kind of girl… Doing the dishes is like a stress reliever to me! Lol
Anyways, yesterday I was DYING for pasta and I can’t believe it but I had never heard of a keto pasta so when I found a couple of recipes I decided that’s what we were having for dinner. Unfortunately the ones that I found took 4 hours to dry in the fridge so I was going to have to make it before Garrett got home from work if we were going to have it for dinner.
I cleaned the kitchen and was determined that I was going to nail this and surprise him with keto pasta.
Fast forward 30 minutes later and I’ve destroyed my clean kitchen and made this most ridiculous looking “pasta” ever and I was positive it was not going to taste good. I didn’t even end up making the second serving because the first was such a hot mess.
Garrett got home from work and I showed him our dinner and he found a different recipe that you didn’t have to wait to let it dry and it is SO easy to make that even I could have done it!
I’m telling you guys, you should have this for dinner TONIGHT and let it satisfy all your pasta cravings. I’m so sad that it took us this long to make this because this is going to be a weekly staple for us now.
Plus, after we ate dinner I decided that the recipe didn’t have a very distinct flavor and that I could turn this batter into a sweet bread type dessert and it didn’t disappoint! The recipe for that is here!
2 ounces Cream Cheese
½ tsp Garlic Powder
½ tsp Salt
½ tsp Pepper
- Preheat oven to 325 degrees. Grease a 9×13 pan.
- Combine all of the ingredients into blender and blend into smooth.
- Pour into prepared pan and bake for 15-20 minutes until set.
- Let pasta rest for 5 minutes.
- Remove from pan and cut into thin slices.
- Toss with any prepared pasta sauce, butter, whatever your little keto heart desires and enjoy!
My favorite thing on the weekends is to sit at my dining room table and have coffee and breakfast with Garrett. Since starting the Keto journey that usually involves eggs and bacon and maybe some pancakes. I’ll never get tired of pancakes but i’m definitely getting tired of bacon and eggs! 🙂
Today I really wanted a nice cup of coffee and a snack of some sort but I wasn’t wanting chocolate and most keto desserts or snacks I’ve found includes that.
I got the idea that I wanted a blueberry scone. We have them at work and every single time someone orders one and I heat it up for them I have to talk myself out of getting one for break. I did some searching and found a keto option and asked Garrett to grab some blueberries on his way home. (and heavy whipping cream because I was really going to go all out with my coffee today!)
We quickly whipped up these scones and while I’ve never made a scone in my life I thought they would be much harder than they were! I’m certainly not a baker so I was pretty happy with how easy they were and how they turned out!
We had these with Americanos with half water/half steamed heavy whipping cream and it was the perfect cold weather afternoon snack.
I think they’ll also be perfect to grab when running out the door for those early morning shifts! I hope you guys like them just as much as we did!
Keto Blueberry Scone
1 cup Almond Flour
1/4 cup Coconut Flour
3 Tbsp Erythritol
1/2 tsp Baking Powder
1/4 Cup Almond Milk
2 Tbsp Melted Coconut Oil
1 Tbsp Sugar Free Vanilla Syrup*
1 large Egg
1/2 cup Fresh Blueberries
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl combine the dry ingredients and set aside.
- In a separate bowl combine the wet ingredients and whisk together until the liquid falls through the whisk like water.
- Fold in the dry ingredients until a dough forms.
- Add in the blueberries and mix.
- Place the dough on the baking sheet and form a rectangle about one inch thick.
- Cut into 8 equal sized wedges and move each piece apart from each other.
- Bake for 18-25 minutes until golden brown.
*you can sub 1 tsp vanilla extract for the sugar free vanilla syrup if you do not have any.
Soup is legitly one of my absolute favorite meals to eat and much to my dismay Garrett is not a huge fan. Usually if I want soup I have to somewhat surprise him with it made and ready to go when he walks in the door. I have figured out that if I make something else with it so that it’s more of a side he’ll go along with it.
So when the weather has been steadily -10 or more for the last week you know I HAD to have some soup. I’ve been craving it so I told Garrett we were having it and that was that! 🙂
This soup doesn’t taste “keto” to me which are my favorite recipes! There’s definitely meals out there that are ok substitutes for someone on keto to help with cravings but this is a recipe that stands on it’s own and doesn’t make you feel like you’re on some kind of special diet.
It’s also quick and easy and I usually have all of the ingredients on hand at any given time.
The Bacon Cheddar Biscuits are also a perfect side to go along with it!
Ok, I won’t make you wait any longer!
Keto Broccoli Cheddar Soup
2 cup Frozen Broccoli, chopped
10 oz Sharp Cheddar Cheese, shredded
4 Tbsp Butter
1 tsp xanthum gum
1/2 cup Onion, chopped
1/2 Celery, chopped
1 clove Garlic, minced
3 cup Chicken Broth (not stock, it has more carbs)
1 cup Half & Half
1 tsp Salt
1 tsp Pepper
- Add butter, garlic, onion, celery, salt, and pepper to a sauce pan and cook until veggies are translucent.
- Add broccoli and cook for 2 minutes or until it turns bright green.
- Add chicken brother and half & half and bring to a boil.
- Turn down to a simmer and add the cheese in slowly, stirring as you go.
- Once incorporated add xantham gum and stir until soup thickens.
I’m a bit late with this recipe but life has been a bit crazy as work.
For Thanksgiving I wanted some sort of bread to go along with our meal but it wasn’t worth it for me to cheat with “real” bread.
I found a recipe that looked pretty good and then just changed it for our preference and I’m addicted to these things! Even the non-keto people at our dinner loved them and I had so many rolls left over because no one wanted them.
These do have bacon in them but I left the bacon out for Thanksgiving as one of our friends doesn’t eat pork. They are good with or without the bacon but i definitely prefer them with it added in! If you don’t want the bacon you just leave it out. No other substitutions need to be made to make up for it.
Cheddar Bacon Biscuits
4 oz cream cheese, softened
1 large egg
1 1/2 cup sharp cheddar cheese, shredded
3 cloves garlic, minced
1/4 tsp Italian seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 1/4 cup almond flour
1/4 cup half & half
1/4 cup water
1/4 cup real bacon pieces
- Preheat oven to 350.
- Beat cream cheese and egg together until well combined.
- Add cheese, garlic, and seasonings and mix using a rubber spatula.
- Mix in almond flour, half & half, and water.
- Fold in bacon.
- Divide batter into 12 equal sized servings (each is just less than 1/4 cup) in a well greased muffin pan.
- Bake for 20 minutes.
- Cool on a wire rack.
If you try these out please let me know what you think of them!
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
- Melt the butter in the microwave for 30-40 seconds until it’s hot and mostly melted.
- Mix in the swerve.
- Add in the almond flour, coconut flour, cocoa, baking powder, eggs and vanilla syrup and mix until well combined and there are no lumps.
- Portion out into your mini muffin pan. (mine makes 19 – 20 servings).
- Microwave for about 2 minutes until they look set. (keep an eye on them!)
*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!!