Keto Dutch Pancake

I LOVE pancakes and the only thing I DON’T like about pancakes is how long they take to make!

The best thing about a dutch pancake is that once its in the oven, you can go do something else! No need to stand and watch it the whole time.

Whip this up in your blender quick and have a filling keto breakfast anytime! The leftovers also reheat well in a 350F oven for 5 min.

Keto Dutch Pancake

4 Lg eggs

1/2 cup heavy cream

1 cup almond flour

2 tsp vanilla

1 tsp Frontier Brand lemon extract(or 2 tsp fresh lemon juice)

2 Tbsp Lakanto monkfruit sweetener

1/2 tsp salt

4 Tbsp butter + 2 Tbsp for the pan

4 Tbsp coconut oil

In a 10″ cast iron pan -or- 8×8 glass pan put in 2 Tbsp butter. Place in oven as it preheats to 425F.

Blend ALL ingredients in a blender. Pour into pan from oven after swirling around butter. Bake 20 to 23 minutes until the top is set and light golden brown.

Will puff and deflate. Top with butter and some Lakanto Monkfruit Maple Flavored syrup.


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 tasteūüėč!

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 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 fanaticūü•õ!

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.


2 ingredient Keto Whipped Cream for Coconut Lovers‚̧

Do you love coconuts? The taste of coconut?

I am in LOVE with this creamy, dreamy creation that is a wonderful whipped cream replacement, PLUS it tastes like coconuts!! It does take some planning ahead the night before, but soooo worth it!

I love having a treat of berries topped with this whipped goodness, or straight up! I can imagine it would be super yummy with cocoa powder added, but you can get creative with it as we are going over the base recipeūüėä

The trick to getting it whipped just right is to have the can in the fridge overnight, AND to have your mixing bowl & whisks to sit in the freezer for at least 30 minutes. This will ensure that you will get the best end product! It makes a huge difference in wether it whips up nice or not!!

So lets get going!

Open your can of coconut milk carefully and scoop out the solidified cream on top. Be careful to not get too much of the liquidy bottom. Save the liquidy bottom for smoothies!

Get your mixing bowl, preferrably stainless steel, and your whisking beaters out of the freezer. Put in solidified coconut milk and 3 pkts of stevia.

Whisk approx. 3 minutes until stiff peaks form.

Now scoop it out and enjoy!! Its that easy!!

Trust me, you will want more but don’t overdo it, it is very filling!

APPROX. 1g carb per serving.

Makes 4 (1/2 cup) servings

2 INGREDIENT KETO WHIPPED CREAM

1 can full fat coconut milk; refrigerated overnight

3 pkts. Stevia

Put your mixing bowl and beaters/whisk attachment in the freezer for at least 30 minutes before beginning.

Open your can of coconut milk carefully and scoop out the solidified cream on top. Be careful to not get too much of the liquidy bottom. Save the liquidy bottom for smoothies!

Get your mixing bowl, preferrably stainless steel, and your whisking beaters out of the freezer.

Put in solidified coconut milk and 3 pkts of stevia in bowl.

Whisk approx. 3 minutes until stiff peaks form.

Now scoop it out and enjoy!! Its that easy!!

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Tell me your ideas on how you will be enjoying your new found treat!!