Keto Double Chocolate Fat Bombs

I have tried banana and chocolate had to be next!!

These hit the spot when I am craving something sweet and chocolate!

They come together easily and you can be enjoying these within 30 min!

KETO DOUBLE CHOCOLATE FAT BOMBS

1 stick butter, softened(4oz)

1/2 brick cream cheese, softened(4oz)

3 Tbsp cocoa powder

3 Tbsp powdered Swerve, or powdered erithrytol

1 tsp vanilla

1 Tbsp coconut oil

Lilly’s chocolate chips

Directions:

Make sure the cream cheese and butter are softened or it will not turn out!!

Whip well with a mixer.

Scoop onto parchment lined pan or small truffle cup liners.

Top with a pinch of Lilly’s Mini Chocolate Chips.

Put in freezer 20 min. Enjoy!

Store in the freezer. Store in fridge for soft set.

11 carbs per recipe

Approx. 1 carb each

Makes 10 to 12


Keto Italian Chicken Bake

I am a Mom. I need something quick and easy sometimes. This is quick and easy. Make a couple side dishes to accompany it and you are set!!

The kids even liked it!! I paired it with a salad and the kids had carrots!

Lets get this chicken dish together and in the oven quick!!

Keto Italian Chicken Bake

1 cup mayonnaise

1 cup grated Parmesan -or- Romano cheese

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 tsp garlic powder

1 1/2 pound fresh boneless, skinless chicken thighs(or breasts split)

Preheat oven to 400 degrees F.

Combine the mayonnaise, Parmesan cheese, Italian seasoning, salt, and pepper.

Place the chicken in the baking dish in a single layer. Spread the mayonnaise mixture evenly over the top of the chicken.

Place the baking dish in the oven and bake at 400 degrees F for 20 to 25 minutes or until the chicken is cooked through and the mayonnaise topping is lightly browned.

Serve hot.

Thats it!! Short and sweet!! Use chicken breasts if you want. Just use the same weight and if they are thick, slice them longwise so they cook in time!


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.

Come visit us on FACEBOOK and get my tips and tricks!


Quick Keto Personal Pizza

I have always been a pizza lover! I remember ordering a hand tossed meat lovers from Dominos every Friday in my 20s.

I have since gone gluten free then keto, so that’s out. Plus its healthier to make your own! I love the fathead pizza dough recipe, but found myself without the famous gluten free flours of coconut and almond.

This is flour free, nut free and virtually sauce free! Comes together quick and can be doubled to feed 3 to 4. The recipe as is feeds 1 to 2. I ended up cutting it into little squares and topping my salad with it!

Lets make some pizza, quick!!

Quick Keto Personal Pizza

2 cups shredded mozzerella, divided

1/4 cup parmesean cheese, fresh shredded is recommended

2 eggs

1/4 tsp baking powder

1/4 tsp garlic powder

1/4 tsp Italian seasoning (or pinch of each: oregano,basil,marjarom)

Preheat oven to 400°.

Mix 1 cup shredded mozzerella with parmesean, eggs and dry ingredients.

Spread out onto parchment lined pizza pan.

Bake at 400° for 12 minutes.

Add 1 tbsp sauce or pureed sun dried tomato paste, then 1/2 cup cheese, then meat and veggies, plus remaining 1/2 cup mozzarella.

Cook an additional 7 minutes.

Cool 5 minutes.

Eat!


Keto Banana Cream Fat Bombs

I love banana cream pie! These remind me of that but in an icing kind of way!

This is not only good to ice some keto cupcakes with, but use a cookie scoop and make these gems!

I sprinkled a bit of cacao nibs on top😋

Start off with your mixer and whisk beater, and a softened block of cream cheese and softened block of butter. I found some unsalted Kerrygold butter on sale, so I just added 1/2tsp himalayan salt.

Make sure they are softened. Cream together then add 2 tsp vanilla and 1 tsp banana extract! Sweeten with 4 to 5 TBSP powdered swerve. Whip well till you get this…..

Then you can either use a cookie scoop and scoop onto a wax paper lined pan…..or just dollop with a tablespoon.

I also have silicone pans that I scoop into for portion control!

I had some cacao nibs so I sprinkled some on top!

Cacao nibs are 1 net carb per Tbsp, just for reference! They are the cocoa bean that has been dried and cracked. Loads of good for you antioxidants.

Keto Banana Cream Fat Bombs

1/2 lb (8oz) grassfed butter salted (if unsalted add 1/2 tsp salt)

1 pkg. Cream cheese (8oz)

4 to 5 Tbsp powdered Swerve (powdered is needed)

2 tsp vanilla extract

1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)

Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.


Keto Blackberry Gummies

When I say Jello, most everyone has a memory triggered of the gelatinous, jiggly mass! When I say gummies, you might think of gummy bears!

These good for you treats are a cross between the two but NO SUGAR!! I am KETO/Low Carb for life. I have NEVER felt this good before so why stop?

You have probably seen my posts about the gazillion blackberries I have been picking lately! I have made 30+ jars of keto jam so far, but wanted something different, so fresh fruit gummies it is!

I cooked my fresh berries for 15 minutes on low untill the juice had been seeped out. Then I put a sieve over a bowl and deseeded them by pushing the berries down with a wide spoon.

The results will yield a juicy pulp that you will use to make the gummies!

You will need 1 1/4 cups of berry pulp/juice.

1/2 cup cold water to “bloom” the gelatin.

I use Great Lakes Gelatin(orange can) because it is from grass fed cows. The green can, collagen hydrosylate WILL NOT WORK because it will not gel up.

You CAN use gelatin from the store, but I don’t recommend it.

You will need 1/4 cup gelatin. Measure it out and then whisk into your cold water.

At first it will be easy to whisk, then…..

It becomes a stiffened blob looking thing! No problem, its supposed to look like that!

Put your berry juice/pulp in a medium saucepan and add in 1/4 cup of your favorite granulated sweetener. I chose to use my erithrytol/stevia blend that I make up before hand.

I keep it in a jar and use like sugar in recipes. It is 1 cup of erithrytol to 2 tsp stevia. I have it made up already and just scoop what I need!

Start to warm up the sweetened berries. Once it is warmed up add in the gelatin blob. Mine came out in a big plop!

Start working it into the berries and you will see it start to melt away and combine.

Once it is all dissolved and smooth, about 5 minutes of stirring, I then put it into a container with a pour spout to pour into my molds.

You can get some of these fancy silicone molds at your local hobby store like Micheals, or online. The heart one is from Ikea and the square one is from ebay.

If you dont have any molds, you can simply pour the finished solution into an 8×8 glass pan and cut into squares!

You will leave them in the fridge for 2 to 3 hours. This ensures it is completely set before unmolding or cutting.

**NOTE**

These gummies are gut healing in that the gealtin helps repair holes in your gut. It also supports hair, nails and skin!

These are all admirable benefits, but don’t over do it!! If you consume too much gelatin at once it may cause bloating, nausea, and digestive upset.

Start off with one square or shape and work your way up to more. It is loaded with protien so consider this if you are watching your macros.

They keep up to 2 weeks sealed in the fridge!

Keto Blackberry Gummies

1 1/4 cup blackberry /juice & pulp, deseeded
1/4 cup gelatin added to 1/2 cup cold water
1/4 cup erithrytol/ stevia blend (optional)

Place the juice in a pan on a low heat to warm. Add the bloomed gelatin and whisk until combined. Stir constantly 2 to 5 min until completely dissolved. Pour into measuring cup with a spout. Pour into molds.
Alternately, pour into 8×8 glass pan. Refrigerate 3 hours. Remove from mold or cut into squares. Store in fridge up to 2 weeks.

Approx.

0.5 carb

2 g protien

per gummie if made with molds listed.

Figure out your per gummy info from this….

17 g carb & 47 g protien for THE WHOLE recipe.


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 Mexi Chicken Skillet

It is over 90 here in Washington! 🔥

So unheard of, and considering we do not have air conditioning, SUUUPPPER HOT!!

So we have to eat, and the oven is not an option. …….so skillet dinner to the rescue!

I have my Mexi chicken with a large side salad, extra salsa and a dollop of sour cream😋

Let’s get cooking!

Cut 2 large boneless, skinless chicken breasts lengthwise. Cut lengthwise slits only partly through, not all the way.

Squeeze the juice of one lime over the chicken.

Sprinkle both sides of the chicken breasts with taco seasoning, salt and pepper too.

Preheat your skillet till quite hot. Add in 1 Tbsp coconut oil, swirl in pan, then add in chicken.

I cook on one side for 8 minutes. Flip and finish off for 4 minutes more.

Mix up the sauce. Combine 2 Tbsp ranch dressing and 2 Tbsp salsa in a bowl.

Evenly spread over all chicken breasts.

Top with 1 cup shredded cheese and cover for 8 minutes.

Now its ready to enjoy and cooled off enough to eat right away!!


Keto Copycat Moundz Bars

When I think of a favorite candy bar that I would get when we went to the grocery store it would either be a peppermint patty, or a mounds bar! I have always loved coconut and started loving dark chocolate more as I got older.

How excited was I to put together this recipe that is sooo good you will want to try it again and again!

Even if you are not Keto, you can put as almond on it and cover with milk chocolate. Maybe use white chocolate to cover it instead, lots of possibilities!

It takes some time but it’s so worth it to have a treat when you are craving it!

Let’s make some treats!

First you will need 2 cups finely shredded coconut in a medium bowl.

Next is the coconut manna, or butter! I love the Nutiva brand❤It is well blended, smooth and tastes sweet even though it is NOT!

Put 1/3 cup in the bowl with the coconut.

Next is coconut oil. You can technically use any type of coconut oil, but Nutiva Organic Extra Virgin Coconut oil is top notch!! You can get some of Nutiva’s best items at 25% off when you order here!

You will need 2 Tbsp melted coconut oil. With these hot summertime days, its probably already melted!

Now open your can of FULL FAT coconut milk and scoop out the solidified cream.

This is also good used in my 2 ingredient Dairy Free Whipped Cream!

Use 1/3 cup of the coconut cream. Use the rest as whipped cream or in a smoothie with the liquid you drained off earlier! Honestly, I chill it and drink it. I am a true coconut fanatic🥛!

Remember the maple syrup I used in my Dairy Free Mock Maple Iced Latte? Yep, same one! You can order some here at 25% off!

Now mix it up well with a wooden spoon. It should be mixed well like this.

Now to save time I used a cookie scoop so I could portion them out.

Then shaped them into the familiar log shape. I lined my pan with parchment for easy removal. Put them in the freezer for 30 minutes.

Measure out 8 oz. of chocolate bar, or unsweetened chocolate plus stevia. I know Lily’s chocolate could save you time! Get some here!

Start melting chocolate in a double boiler.

Dip each log separately using a fork.

Place on cooling rack that is on a cookie sheet. Freeze 10 min.

Drizzle remaining chocolate over the top of desired.

Keto Copycat Moundz Bars

2 cups Organic unsweetened shredded coconut

1/3 cup Nutiva Coconut Manna/Coconut Butter

2 Tbsp melted Nutiva Organic Extra Virgin Coconut Oil

3 Tbsp Lankanto Monk Fruit Maple Syrup

1/3 cup Coconut Cream (from top of coonut milk can that has been refrigerated overnight)

8 oz unsweetened chocolate sweetened with stevia/or choice of chocolate (Lily’s is a good brand)

Combine all ingredients, except chocolate, in a large bowl. Mix well with a large spoon till combined. Scoop out with cookie scoop to make approx. 15 balls. Shape each ball into a log. Place on wax paper/silpat lined cookie sheet. Freeze 30 min. Start melting chocolate in a double boiler. Dip each log into the chocolate and place on cooling rack on cookie sheet. Freeze 10 min. Drizzle remaining chocolate over the top of desired.

Keep in fridge up to 2 weeks sealed.


Extra Crispy Keto Chicken Strips

When I think of chicken strips it brings me back to my 1st job at Golden Corral! I loved that when my shift was over I got 1 free meal of my choice😍I would usually go with the chicken strip dinner!

Yummy, crispy strips of chicken that I would dunk in ranch or ketchup! Plus half a plate of thick steak fries😮

So the fries wouldn’t happen now that I’m keto, but the chicken strips HAD to be recreated! Here is the best replacement😊

First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!
You want them to look like this! They kinda look like panko crumbs!
In a 2nd separate bowl whisk together almond flour, salt & pepper.
In your third bowl you will need your eggs.
Whisk up the eggs and set your bowls in this order. You will bread the chicken tenders from right to left!
1st dunk is in the flour mixture. Coat both sides well.
2nd dunk is in the whisked egg mixture.
Make sure you let the excess drip off before moving to the final bowl.
Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network! Let your breaded chicken sit for a bit before frying so the topping stays better!
Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying. Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!
Now gently lay the strips in and don’t overcrowd the pan. I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high. Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.
Leave to cool on a few paper towels for a few minutes.
Now devour!! I dipped mine in ranch dressing!

EXTRA CRISPY KETO CHICKEN STRIPS

1 lb. Chicken tenders

1 1/2 cup crushed pork rinds

3/4 cup finely ground almond flour

1 tsp salt

1 tsp ground black pepper

2 eggs

Coconut oil for frying

First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!

In a separate bowl whisk together almond flour, salt & pepper. You want them to look like panko crumbs!

In a 2nd separate bowl whisk together almond flour, salt & pepper.

In your third bowl you will need your eggs. Whisk up the eggs and set your bowls in this order.

You will bread the chicken tenders from right to left!

1st dunk is in the flour mixture. Coat both sides well.

2nd dunk is in the whisked egg mixture. Make sure you let the excess drip off before moving to the final bowl.

Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network!

Let your breaded chicken sit for a bit before frying so the topping stays on better!

Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying.

Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!

Now gently lay the strips in and don’t overcrowd the pan.

I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high.

Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.

Leave to cool on a few paper towels for a few minutes.

Now devour!! I dipped mine in homemade ranch dressing!

—————————————————–

The carbs come out to 1 g carb PER STRIP!

—————————————————-

What memories do you have about chicken strips?

What is your fave sauce to dip them into?