Keto Cinnamon Swirl Mini Bagels

Bagels are usually super dense and sometimes hard to chew! Well these are a cross between a bagel in chewiness and a donut in softness…..and shape😊

Investing in a doughnut pan is worth it since you can also make Cinnamon sugar donuts OR Chocolate covered donuts with it too!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Cinnamon Swirl Mini Bagels

1/4 cup coconut oil, melted and cooled

5 large eggs

1/4 cup coconut flour

1/4 cup Bobs red mill whey protein powder

1/2 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Cinnamon swirl ingredients:

2 tsp ground cinnamon

1 tsp liquid stevia

1 tsp heavy cream

2 tsp water

Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.

Cool in pan 5 minutes then remove.

They are best kept in the fridge. Toast it up to warm it up!!

Per mini bagel:

13g fat

8g protein

2.9g carb

1.7g fiber


Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Keto Blueberry Waffins

Since getting my Bella ceramic waffle maker I have been dreaming up things to make in it!

I did chocolate waffins last time, now it’s blueberry! They turned out to be like super rich waffles!

Soo so good! I gave instructions on how you could turn them into muffins if you don’t have a wafflemaker. But why don’t you have a wafflemaker yet?🤔

Go make these cause 2 will fill you up nice! It wouldn’t hurt to put some butter on them and have with Lakanto Maple flavor syrup either, just saying😍

Keto Blueberry Waffins

Dry:

2 cups almond flour

3 Tbsp Lakanto monkfruit sweetener

1 1/2 tsp baking powder

Wet:

4 lg eggs, room temperature

5 Tbsp butter + 3 Tbsp coconut oil; melted&cooled

1/2 cup heavy cream

2 Tbsp lemon juice

1 tsp vanilla extract

1/4 tsp stevia glycerite/liquid stevia

1 cup frozen blueberries

Whisk dry. Whisk wet. Add wet to dry while whisking.

Stir in blueberries.

Either scoop onto waffle iron and cook 3 min.

-or-

Scoop into 12 muffin tins and bake at 350F for 20 to 25min until set. Cool for 10 min in the pan.

2.3 net carb per waffin, or muffin.


Keto Jamaican Toto (coconut cake)

Toto is a coconut spice cake that is popular throughout the Caribbean. On some islands it is simply called Coconut Cake. Toto is a dense cake that is rather plain and not much to look at but the combination of coconut and spices makes for a delicious confection that is sure to delight any coconut lover.

It is usually made with wheat flour and white sugar, but I have #ketofied this recipe so I use #almondflour and #goldenmonkfruit . If you follow the instructions exactly and fold in the whipped egg whites, you will get a fluffy, moist cake that melts in your mouth!

Here are some pictures to guide you in making this awesome cake!

The batter you mix before folding in the whites.

Egg whites should be fluffy like this.

Getting started. I used 1/3 of the whites at a time.

2nd third being folded.

Final third. The end should resemble this.

Spread into parchment lined pan and cook till toothpick tested clean and golden like this.

Keto Jamaican Toto (coconut cake)

1 1/2 cup of almond flour

3/4 cup of shredded coconut

3/4 cup of golden monkfruit

1/2 tsp of baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp vanilla powder (or 1 vanilla pod scraped)

1/4 tsp of sea salt

4 large eggs (separate yolks and egg whites)

1/4 cup butter, melted

2 tbsp unsweetened almond milk

Preheat the oven at 350F degrees

Line an 8×8″ square baking tray with parchment paper and set aside.

In a large bowl, add all of the dry ingredients and combine.

Stir in the melted butter and the egg yolks with the almond milk until everything is mixed together evenly then set aside.

Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.

Carefully fold the egg whites into the batter, rotating the bowl with each fold.

Pour the cake batter into prepared pan.

Bake the cake in the oven for 40-50 minutes, it should be golden brown and firm to the touch or toothpick tested clean.

Remove the cake from the oven.

Lift it gently out of the pan by two sides and place on a cooling rack.

Store in an air tight container and eat within a few days or freeze.

4 g carb/ 2 g fiber per 1/12 of cake.


Keto Breakfast Sandwich Buns

What is your Keto breakfast go to?

Mine is, and has been bacon and eggs for months. I am quite loyal to routine and find that 5 out of 7 days I go for the easy, the reliable, bacon and fried eggs!

I will throw in pancakes or muffins sometimes for good measure, but mostly I stick with quick and easy so I can get on with my day!

Well these special breakfast sandwich buns are super easy!! You just whip it up in the blender, bake and eat! Then stack up a couple fried eggs with cheese and bacon and your set! Try with ham for a twist instead of bacon.

Lets get these buns in the oven😄

The only special ingredient needed you may not have is maple extract. This gives the buns a breakfast taste that really sets it apart from other “muffin” type sandwich buns.

Get some online. I recommend Frontier brand as it is the best one that doesn’t leave an aftertaste!

You will also need wide mouth canning rings as molds. I greased them then set on a parchment lined pan.

Bake until golden, then gently push out from the underside.

Keto Breakfast Sandwich Buns

2 large eggs

2 oz cream cheese

2/3 cup Almond Flour

1 tsp Baking Powder

1 tsp vanilla extract

1/2 tsp maple extract

10-15 drops liquid stevia

Place the ingredients for the buns into a blender and pulse until smooth.

Pour evenly into greased wide mouth canning rings (approximately 2-3 tbsp per lid) that are sitting on a silpat, foil or parchment. This all should be sitting on a flat cookie sheet.

Fill up till 1/4 inch from top.

Bake at 350F for 12-15 minutes or until set. Allow to cool slightly before removing from the rings.

Use in your sandwich of bacon, egg and cheese!

Will keep up to 5 days in fridge.


Keto Berry Breakfast Bars

There are eggs, bacon, frittatas, muffins, coffee cakes……..and then there are bars!

Yummy, cakey, moist and reminiscent of a pound cake, these breakfast bars will quickly become a favorite!!

I used blackberries here, but you could also try raspberries, or go crazy and use chocolate chips😊

Keto Berry Breakfast Bars

1 stick butter; (4 oz.); melted

1/2 cup coconut flour

1/2 cup Lakanto monkfruit sweetener

1 tsp almond extract

1 tsp vanilla extract

1 tsp baking powder

8 eggs

1 cup frozen berries (blackberry -or- raspberry)

Mix melted butter, coconut flour, sweetener, extracts and baking powder.

Add eggs 2 at a time whisking well after each.

Pour into a parchment lined 8×8 pan.

Bake at 350°F for 25 to 30 min.

Or until the center is cooked and the outside edges are golden brown.

Cool 10 minutes then lift out of pan to finish cooling.

Cut into 8 pieces.

1 piece= 6g carb/3g fiber/4.7g protein


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.