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!
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.
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.
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 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.
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. 😉
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
Sesame seeds Everything but the bagel seasoning.
Preheat oven to 400 degrees.
Stir together the almond flour, baking powder, and garlic powder and set aside.
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.
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.
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.
Sprinkle with topping if using.
Bake for 10-14 minutes, until the bagels are golden and firm.
Remove from baking sheet and cool on a cooling rack.
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.