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!
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!
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!
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!
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.
- 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.
- 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
- Measure out 8 ounces of black tea concentrate.
- Add in a packet of sugar free lemonade drink powder.
- Add in 8 ounces of water.
- Add 4-6 pumps of Mango Syrup.
- Pour into shaker.
- Add ice.
- Shake and pour into cup.
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. 😉
With Football season under way, what better game day or tailgating snack than chicken wings. Unfortunately a lot of oven baked chicken wing recipes out there don’t give your wings the same crispy texture as their fried counterpart. These wings however, come pretty close due to the baking powder coating which draws moisture to the surface of the chicken, allowing it to get that crispiness that you’re looking for.
A little note on the chicken. A lot of stores will sell pre-cut/prepped wing pieces that are already separated into wing (minus wing tip) and drumstick, so if you don’t want to go through the extra prep, or aren’t comfortable cutting up the chicken I would suggest trying to find those. If you don’t mind the extra work, the whole wing pieces are quite a bit cheaper, and there are a lot of videos out there on YouTube on getting the pieces separated.
Once your wings are ready, you can either eat them just the way they are for a “naked wing”, or toss them through either a store bought Keto Friendly BBQ Sauce (we use the G Hughes Smokehouse Sugar Free BBQ Sauce which is available in some Walmarts, and Hy-Vees or click the link to get it from Amazon) or Buffalo Sauce, or you can make your own sugar free sauce to eat them with.
4lbs Chicken Wing portions
2 tbsp Baking Powder
3/4 tsp Salt
1 oz Pork Rinds ground in food processor.
- Adjust your oven racks to upper-middle and lower-middle as you will be moving the wings between the two racks half way through. Pre-heat the oven to 250 degrees.
- Put a wire rack on a baking sheet and spray with cooking spray.
Place your wing segments in a large bowl.
- Mix the Baking Powder and salt in a smaller bowl, and then sprinkle over your wings.
- Toss the wings through the powder mixture until completely coated.
Sprinkle your ground Pork Rinds over your chicken, and again toss until fully coated.
- Arrange your wings skin side up on your wire rack.
- Put your baking sheet on the lower-middle oven rack and bake for 30 minutes.
- After 30 minutes increase the oven temperature to 425 degrees, and move your baking sheet to the upper-middle oven rack and bake for another 40-50 minutes rotating the baking sheet about half way through, until the wings are brown and crispy.
- Remove them from the oven and let them sit for 5 minutes, and then either coat in your sauce, or serve them as they are with a side of sauce.
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
- Preheat oven to 350 degrees.
- Brown the ground beef.
- Add taco seasoning and cook until incorporated.
- Set ground beef aside.
- In a medium bowl, mix together the eggs, half and half, salsa, salt, and 1 cup of the cheese.
- Add the taco meat into the egg mixture and stir to combine.
- Pour into to a prepared 9×9 casserole dish.
- Sprinkle the remaining cheese on top.
- Bake for 30-40 minutes or until the casserole is set.
- Remove from oven and let cool for a few minutes before cutting.
- 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.
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
- Preheat oven to 400 degrees.
- Pat the chicken dry so that the mayo will stick to it.
- Combine the mayo and sriracha in a small bowl. Use a basting brush and evenly distribute to each chicken breast; covering each one.
- Evenly coat the chicken with the 3 tbls of parmesan cheese.
- Place in a greased baking dish and bake 40-50 minutes or until chicken is fully cooked.
- Towards the end of the cooking time being preparing your sauce.
- Fry the bacon in a skillet, remove bacon, crumble and place in a bowl, leaving the bacon fat in the skillet.
- On med heat add the half and half while whisking until smooth and the edges start to form.
- Add in the cream cheese, whisk until well combined and smooth.
- Combine the cheese, garlic powder, salt, and pepper and bacon until smooth.
- Remove chicken from over, top each piece with 1-2 Tbls of sauce.