Pork Rind Pizza Crust

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 Egg
1 tsp Garlic Powder
1 tsp oregano

Instructions:

  1. Preheat over to 350.
  2. Toss the pork rinds and Parmesan cheese into a food processor until very fine.
  3. Add the egg and mix until well combined.
  4. Spread out onto a VERY well greased baking sheet.
  5. Bake for 10 minutes or until golden brown.
  6. Remove from oven and top with your favorite keto pizza topping.
  7. 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!

Flourless Chocolate Peanut Butter Mug Cake

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!

Ingredients:

  1. 2 Tbsp Unsweetened Cocoa Powder (We use this)
  2. 2 Tbsp Swerve (Erthritol)
  3. ¼ Tsp Baking Powder
  4. 1 large Egg
  5. 1 Tbsp Heavy Cream
  6. 3 pumps Sugar Free Vanilla Syrup (We use this)
  7. ½ Tbsp Butter
  8. 1 Tbsp Smuckers Natural Creamy Peanut Butter

Instructions

  1. In a small bowl combine the cocoa powder, swerve, and baking powder mixing well.
  2. In a separate mixing bowl combine the egg, heavy cream, and vanilla syrup and stir until well mixed.
  3. Pour the wet ingredients into the dry and whisk whisk whisk until well combined.
  4. Melt the butter in a mug.
  5. Pour the batter into the mug and microwave for 80 seconds.
  6. Melt the peanut butter in the microwave and drizzle over the cake.
  7. Enjoy!

(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!)

Keto Blueberry Scone

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

Ingredients:
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

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl combine the dry ingredients and set aside.
  3. In a separate bowl combine the wet ingredients and whisk together until the liquid falls through the whisk like water.
  4. Fold in the dry ingredients until a dough forms.
  5. Add in the blueberries and mix.
  6. Place the dough on the baking sheet and form a rectangle about one inch thick.
  7. Cut into 8 equal sized wedges and move each piece apart from each other.
  8. Bake for 18-25 minutes until golden brown.
  9. Enjoy!

*you can sub 1 tsp vanilla extract for the sugar free vanilla syrup if you do not have any.

Cheddar Bacon Biscuits

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
Ingredients:

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

  1. Preheat oven to 350.
  2. Beat cream cheese and egg together until well combined.
  3. Add cheese, garlic, and seasonings and mix using a rubber spatula.
  4. Mix in almond flour, half & half, and water.
  5. Fold in bacon.
  6. Divide batter into 12 equal sized servings (each is just less than 1/4 cup) in a well greased muffin pan.
  7. Bake for 20 minutes.
  8. Cool on a wire rack.
  9. Enjoy!

If you try these out please let me know what you think of them!

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!

Ingredients:
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

Instuctions:

  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!

Notes:
*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!!

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. 😉

 

Oven Baked Chicken Wings

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.

Ingredients:

4lbs Chicken Wing portions
2 tbsp Baking Powder
3/4 tsp Salt
1 oz Pork Rinds ground in food processor.

Instructions:

  1. 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.
  2. Put a wire rack on a baking sheet and spray with cooking spray.
    Place your wing segments in a large bowl.
  3. Mix the Baking Powder and salt in a smaller bowl, and then sprinkle over your wings.
  4. Toss the wings through the powder mixture until completely coated.
    Sprinkle your ground Pork Rinds over your chicken, and again toss until fully coated.
  5. Arrange your wings skin side up on your wire rack.
  6. Put your baking sheet on the lower-middle oven rack and bake for 30 minutes.
  7. 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.
  8. 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.

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.

Ingredients:

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.

Instructions:

  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.

Ingredients:

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.

Instructions:

  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.