Keto Chocolate Dipped Donuts

You remember those little chocolate covered donettes, don’t you?

My Dad loved them and when he would get home from work my brother and I would look in his lunchbox for any extra donuts he had left! Super chocolatey and oh so good they melted in your mouth. The chocolate would leave a waxy feel on your tongue😋

Well I took my fave Keto donuts recipe and dipped them 3 times in this yummy chocolate coating instead of the cinnamon sugar mixture! It is a thin chocolate that soaks in the first coating, then builds each time.

Go make the donuts and then make the chocolate coating while they cool!

Get out a medium saucepan and add…..

After the 3rd dip return to the fridge for another 8 minutes!

The coating should be cooled and hardened. Now get a glass of unsweetened almond milk and munch away!!

My recipe makes 12 donuts. Approx 2.75 net carbs per donut.

Carb counts vary based on the type of cocoa powder used.

Keto Chocolate Dipped Donuts

1 cup coconut oil

1/2 cup cocoa powder

Pinch sea salt

1/3 cup powdered swerve

1 Tbsp vanilla extract

Put all in medium saucepan. Heat until halfway melted. Whisk well. Dip cooled donuts. Refrigerate 5 to 8 min. Repeat with dipping then cooling a total of 3 times. Store in fridge up to 1 week.


Keto Applesauce Bread

I live in Washington. We have TONS of apples🍎

A friend of mine gifted us with 2 big boxes of apples for 2 jars of my Keto Seedless Blackberry jam!! How lucky we were! Of course my kids ate quite a few raw, but the majority were chopped up and made into sauce!

When I first thought of how to use this fresh unsweetened applesauce in my recipes I thought of muffins. Those turned out good!!

The kids and I gobbled these up fast! They were REALLY moist and melted in your mouth tender crumb❤

I thought this time I would try out my applesauce bread recipe but make it keto!! It worked!!

So I stored it in the fridge overnight and I am making oven french toast out of it!

I figured out net carbs from the ingredients that contain them: applesauce, almond butter, and coconut flour. I did not add in the monkfruit since it is a 0 net amount.

The full recipe contains 71g net carbs. You can make this in a bread pan, as shown, cut into 10 generous pieces at 7.1g carb each.

You can also make muffins and divide accordingly.

Bake muffins at 350F for 20 min until toothpick tested clean.

I have also made jumbo muffins before baking for 35 min plus 10 min cooling time in the pan.

Keto Applesauce Bread

1½ cups unsweetened applesauce

4 eggs room temperature

½ cup creamy almond butter

¼ cup coconut oil melted

½ cup monkfruit sweetener

1 teaspoon vanilla extract

½ cup + 2 tablespoons coconut flour

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon sea salt

¼ cup chopped pecans

Preheat oven to 350°F.

In a large bowl mix applesauce, eggs, almond butter, coconut oil, monkfruit, and vanilla until well creamed.

In a small bowl, whisk dry EXCEPT pecans.

Add dry ingredients to wet ingredients and mix well.

Stir in pecans at the end before spreading into greased 9×5 bread pan. If you use a smaller bread pan, like 8×5, you may have a sinking happen in the middle due to too much batter. It will still taste fine.

Bake 60 to 65 min until toothpick tested clean AND top springs back when pressed.

Cool 30 minutes in the pan.

Remove onto cooling rack to cool before cutting.

Store in fridge up to 7 days.


Keto Cinnamon Donuts

It would have been when I was a kid that the memory of cinnamon sugar covered donuts started!

Twice a month we would go in town to this little donut shop! It had cinnamon twists, cinnamon donut holes, and cinnamon cake donuts. ANYTHING with cinnamon was my fave! I may have caved in for half of a maple long john every now and then, but overall, cinnamon was my jam!

I figured that donuts were gone for good until I tried out something with my baking mix!

By the way, watch this video to learn about making the baking mix and where to get the ingredients! Here is the post where I give you the recipe and tips on using it!

Here is a picture of my container top I mix the baking mix in. It has 9.5 carbs per cup. The listed oat fiber is the husk of the oat. It has no nutritional value but adds fiber and binding properties.

I use a 6 well Nordicware donut pan. It happens to be non stick, but you HAVE to grease EACH well with oil so your donuts slide out!! Trust me on this!! You can find these pans on Amazon.

Ok, now are you ready!! Let’s make donuts!

Keto Cinnamon Donuts

3 large eggs

1/3 cup full fat sour cream

2 tsp vanilla extract

1/4 cup unsweetened almond milk

6 Tbsp coconut oil, melted

1 cup baking mix

1 tsp baking powder

1/8 tsp salt

1/2 cup monkfruit granulated sweetener

Dip mixture:

1 Tbsp cinnamon

3 Tbsp monkfruit sweetener

And optional:

2 Tbsp melted butter (for topping to stick)

Preheat oven to 350.

Grease donut pan VERY WELL!

Whisk eggs, sour cream, vanilla, almond milk in lg bowl.

Add in dry ingredients.

Lastly, whisk in melted coconut oil.

Let it sit 1 minute to thicken up.

Then scoop into pan and bake 15 to 20 min.

Put dip mixture in a small bowl. Whisk and set aside.

Remove donuts from pan after 2 minutes, brush with melted butter, then dip in cinnamon/monkfruit mixture.

Store leftovers in fridge if you have any left!

Makes approx. 10 donuts with my Nordicware pan @ 1.5 carbs per donut

15 carbs for whole recipe.

Divide into the servings you get so you can be correct on your macros.


Keto Bacon Rollups

If you love bacon and eggs but need a way to jazz it up a little, try this way of eating them!

It is similar to the cheese rollups made of cheese, but this time the outside is crispy bacon!

You can even make these up ahead of time and reheat on low in a covered skillet!

This recipe makes 2 large rollups. 1 was filling for me but maybe you’ll want both if your really hungry!

KETO BACON ROLLUPS

4 strips of bacon, uncooked

3 eggs, whisked with salt n pepper plus a splash of cream

Cook eggs scrambled. Set aside.

I like to sprinkle a bit of cheese on mine!

On a board lay out two pieces of bacon.

Put a handful of the eggs on one end of the slightly edge overlapped bacon.

Start rolling it up, keeping it as tight as possible.

Fry in a pan seam side down. Keep rotating till all the bacon is cooked.

Enjoy!!

Let me know how these worked out for you!


Keto Cinnamon Roll Shake

Who doesn’t like cinnamon rolls?? Ok, maybe there is someone, but I think a lot of people enjoy a nice, sweet, cinnamon roll with cream cheese frosting!

There is a bakery in our small mountain valley town that serves the biggest cinnamon rolls I have seen. They are so rich you couldn’t possibly finish one without getting a tummy ache!

One weekend we were camping and our friend brought a whole box of them. I had not had one in forever so I ate a whole one😮

It was a mistake. It was not long till my stomach started churning! It was too much sugar at once!! I regretted it!

This shake has all of the tastes of a bite of cinnamon roll with cream cheese icing without the stomach churning and regrets! It comes together quick and is high in protein, low in carbs and is the perfect snack, or dessert!

I purchased this protein powder on the recommendation of a keto mama friend! I am glad I did. I love it! I will be bringing more recipes to you using this great product!

*I am not endorsed by Quest or any company. My opinions and recipes are not affiliated with them or their affiliates and are my own.

Keto Cinnamon Roll Shake

3/4 scoop Quest Cinnamon Crunch Protein Powder

1/2 cup unsweetened Almond Milk

6 to 8 ice cubes

3 tsp stevia

2 1/2 Tbsp cream cheese

Pinch of salt

Pinch of cinnamon

1/4 tsp glucomannon

Put cream cheese and almond milk in blender 1st. Pulse a few times. Add the rest of the ingredients and blend for 1 minute. Drink immediately.

Serves 1- 2

Whole recipe= calories/128 fat/2 protein/19

carb/7


Keto Pumpkin Spice Coffee Cake

Every recipe has a story! I remember my Grandma Bettie making coffee cake on weekends! I always thought it had coffee in it until she showed me how to make it.

Her version was the recipe off of a Bisquik box, but alas it was still divine! The crumbly cinnamon top and the moist feel that was just right to pair with a cup of coffee🍵 I usually had mine warmed up with butter and a glass of milk❤

This coffeecake does use my baking mix, has a similar crumb and tons of cinnamony goodness like my Grandmas. This one though is grain free, gluten free, keto and only 2.5 carbs per square😮

Here is my baking mix! All items can be found online if you cannot find them locally.

Let’s make some coffee cake!

First, make the topping!

Get your cinnamon and sugar in a medium bowl.

I really like this brand of maple extract! It really blends well with no aftertaste!
I used Lolli’s Low Carb Granola, you can get some off their website! Alternately you could use chopped pecans with a granulated sweetener.

Now get a 2nd medium bowl and whisk the dry ingredients together.

Now in a 3rd medium bowl mix the wet ingredients.

Slowly pour the well mixed WET ingredients into the DRY ingredients to make the batter.

Pour the batter into a greased 8×8 pan.

Spread it out and top it evenly with plops of the topping.

Now you will run your knife through it like this!

Bake at 350° for 20 minutes and enjoy your cake with a hot drink!

It will keep up to 5 days covered in the fridge. Warm up individually if desired.

Keto Pumpkin Spice Coffee Cake

Topping:

3 Tbsp melted coconut oil

1 Tbsp ground cinnamon

1 Tbsp powdered Swerve (erithrytol)

2 packets Stevia (1/2 tsp bulk)

1/2 cup Lolli’s Cinnamon Pecan Granola -or- plain chopped pecans mixed w/ 1 Tbsp erithrytol/or monkfruit

Dry Mixture:

1 cup Baking Mix Blend

2 1/2 tsp baking powder

1/4 tsp salt

1 Tbsp pumpkin spice

1/3 cup powdered Swerve (erithrytol)

1 tsp stevia

Wet Mixture:

3 eggs

1/3 cup sour cream

1/3 cup pure pumpkin puree

2 tsp vanilla extract

Preheat oven to 350°.

In a small bowl, mix topping. Set aside.

In medium bowl whisk dry ingredients. Set aside.

In medium bowl whisk wet ingredients.

Whisk dry ingredients while slowly pouring and mixing in wet ingredients.

Spread into greased 8×8 pan.

Drop topping in even spaced plops. Then run a knife through it 4 times horizontal, 4 times vertical.

Bake at 350° for 30 minutes until toothpick tested clean.

Cool 10 minutes before serving.

Store in refrigerator up to 5 days covered.

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Keto Sausage Breakfast Bars

I needed something quick and portable for school mornings. So I came up with this casserole! It holds together well, so I called it a bar😊

You can make these ahead and warm up through the week! They are so tasty!

Grain free, gluten free, it fits in anyone’s breakfast, keto or not!

You will start by browning up 1 lb of breakfast sausage. Drain if necessary but leave a little of the grease.

Now get a medium mixing bowl. I use my favorite glass 4 cup measuring pitcher.

Add 1/3 cup coconut flour.

Put 4 1/2 Tbsp butter in 9×13 pan and put in oven. Preheat to 375F.

Add baking powder, salt and sour cream.

Whisk well!

Now add the melted butter from the oven!

Pour in melted butter.

Mix well then add in 1 cup shredded cheese, all of the browned & crumbled sausage and 1/3 cup heavy cream.

Now spread into your 9×13″ pan evenly.

And bake for 20 minutes. Top with remaining 1 cup of shredded cheese and bake for additional 5 minutes.

It makes approx 12 pieces at 1g net carb each!

Keto Sausage Breakfast Bars

1 lb breakfast sausage browned and drained (can use mild or hot)

4 1/2 tbsp melted butter

1/3 cup coconut flour

2 tbsp full fat sour cream

5 eggs

1/4 tsp salt

1/2 tsp baking powder

2 cups shredded monterrey jack cheese

1/3 c heavy whipping cream

Instructions

Preheat oven to 375 and grease a 9 X 13 casserole dish. Melt butter in pan while preheating to save time.

Whisk all together except for butter.

After combined, THEN add in melted butter.

Stir in drained browned sausage and 1 cup shredded cheese.

Stir until combined then pour batter in the greased casserole dish. Spread evenly.

Bake for 20 minutes until it starts to brown a little around the edges.

Add remaining 1 cup of cheese on top. Bake 5 more minutes to finish!

Will keep easily in the fridge up to 5 days!


Keto French Toast Sticks

It was before I made the choice to eat healthy when I would visit my fave fast food drive thru to get my breakfast of French Toast sticks. I would get an extra syrup cup, and never thought twice about the ingredients!

That was 8 yrs ago before my daughter was born and I became conscience of my eating habits! I have since gone gluten free and most recently keto! I still have my two children to feed so I have to recreate favorites to make them healthier! So here you have my version of French Toast sticks! They were a big hit with the kids, and I plan on making extra and freezing for the busy school mornings ahead!

The first step in making these uber yummy sticks is to have your fave loaf of bread! You can purchase a loaf of keto bread, or follow my recipe to make your own! Here is my quick and easy recipe to make a tasty loaf of your own!

So now that you have your bread of choice ready, take out 3 slices and lets get started!

Cut each slice vertically into 3 pieces like this!

Set aside while you prepare the egg dip!

You will need a semi shallow bowl and add 2 large eggs and 1/4 cup heavy cream(or canned coconut milk).

Then add 1 tsp ground cinnamon and 1 tsp vanilla extract.

Whisk it all well until it looks like this! You want to make sure it is well whisked as you don’t want stringy egg whites cooked to your sticks!

Now its time to heat up your pan. Get it nice and hot and add 1 Tbsp coconut oil or butter. I prefer coconut oil as it gives it a fried doughnut taste😋!

Get your batter bowl close to the pan and dip each side into the egg wash. Gently place on the pan after you let the excess drip off.

Don’t crowd too many on as you want to have room to flip them!

Give it a few minutes and then flip to the other side. You want them golden brown like this.

Since my slices were thicker, I also put them on their sides to crisp up the edges. If your bread is thinner you won’t have to worry about this step.

Next add 1/4 cup Lakanto monkfruit sweetener (or preferred granulated sweetener) and 1 Tbsp cinnamon to a small bowl. Whisk well.

As the french toast sticks are done, brush them with softened, or melted butter.

Then dip each one in the cinnamon/sweetener bowl.

They are ready to either place on a cookie sheet and freeze for quick breakfasts, or to eat immediately!

I poured out some of Lakantos Sugar Free maple syrup to dip mine in. The kids used real maple syrup for theirs!

They are dense and filling! I absolutely loved these! The dipping is fun too!

This recipe makes 2 servings at approx. 5 net carbs per serving!

Keto French Toast Sticks

3 slices of your favorite bread

2 large eggs

1/4 cup heavy cream or coconut milk

1 tsp ground cinnamon

1 tsp vanilla extract

Butter or coconut oil for cooking

1 Tbsp ground cinnamon

1/4 cup keto granulated sweetener

(Optional)Extra butter for brushing onto sticks before dipping in cinnamon/sweetener

  1. Cut bread into sticks.
  2. Whisk eggs, cream(or coconut milk), vanilla and cinnamon.
  3. Soak bread into egg mixture.
  4. Heat skillet to medium high, melt butter or coconut oil briefly(be careful not to brown or smoke oil)
  5. Pan fry french toast sticks until golden on each side.
  6. Mix cinnamon and sweetener. Brush sticks with softened butter or coconut oil. Dip french toast sticks in mix.
  7. Serve with
    sugar free syrup to dip into.

Keto Seedless Blackberry Jam

It is blackberry season again!! I will be taking pre-orders for my Organic Seedless Blackberry Jam till August 4th!

Staying with the LOW CARB theme, they are sugar free/sweetened with stevia!

Each 8oz jar is $10

They always sell out fast, so if you would like some, comment below with your email and I can invoice you!

Only 2 days left!


Keto Waffled Egg Wrap-ups

During the school year it is difficult to come up with quick breakfasts that I can throw together before we head out in the morning! So, I came up with this quick and easy egg wrap-up!

It takes less than 10 minutes to make and is a high protien option to keep kids full till lunch!

You can get creative too and add Italian seasoning to the eggs and wrap-up pepperoni. Maybe around a breakfast sausage, or try my favorite way with bacon🥓

Lets get waffling!

I whisked up 3 large eggs with a splash of heavy whipping cream in a measuring cup with a spout. I salt and peppered to taste. Preheat your waffle iron so its good and hot. Grease it up and pour half into the wafflemaker.

Don’t be alarmed when it puffs up huge, it produces a lot of steam!

Then after just 2 minutes it is ready! I put it on a plate to cool.

It will look like this once its done!

I made up some bacon and put it between the waffled eggs.

Then I wrapped each half circle sandwich with wax paper and it was my on-the-go breakfast!

What will you fill your Waffled egg wrap-up with?

Share your ideas in the comments!