Tag: keto

Dairy-free Cloud Bread

Dairy-free Cloud Bread

I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating wonderful, cheesy and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during those periods of exclusion.

So once again, here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.

Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my mouth (and kids) say yum. Bacon, eggs, and turkey stacked into something simple and magical.

Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.

Ingredients:

3 eggs, eggs and yolks separated

Dash of cream of tartar

1/4 cup almond flour

1 tbsp almond milk

1/2 tbsp onion powder

1/4 tsp oregano

1/4 tsp black pepper

1/4 tsp salt

Directions:

1. Preheat oven to 325°. Separate egg yolks and whites into different bowls.

2. Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.

3. Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.

4. Fold the egg yolks into the egg whites.

5. Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.

6. Bake for 15-20 minutes.

These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.

 

Keto Mocha Chip Frappuccino

Keto Mocha Chip Frappuccino

It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.

Ingredients:

1/4 cup ice

1/4 almond milk

1-2 tbsp heavy whipping cream

15-20 drops stevia

1/2 tbsp moringa greens powder

1 scoop chocolate ketone powder OR 1 tbsp cocoa powder

1/2-1 tbsp instant coffee or 1/4 cup strongly brewed coffee

Water to top

1 tbsp stevia chocolate chips, crushed (optional topping)

Directions:

1. Dissolve instant coffee in a small amount of hot water. You can also use brewed coffee.

2. Put ice in bottom of blender/bullet cup.

3. Pour cream over ice.

4. Add remaining ingredients to cup.

5. Blend until smooth. Garnish with chocolate crumbles.

Quick Keto Avocado Dip

Quick Keto Avocado Dip

If you’re looking for snack ideas for a low carb diet sometimes it can feel like quick and easy options are limited. One of the go-to snacks in our house is pork rinds, but let’s be honest, that gets so incredibly boring. I always get burnt out on pork skins pretty quickly.

That’s where the dip comes in: having a wonderful, creamy dip really ups the ante. This flavorful concoction contains both avocado and sour cream, packing quite the punch in terms of fat content. This amount is for 2-4 people, but can easily be multiplied for larger groups.

Ingredients:

1 avocado

1 tbsp lime juice

1/2 cup sour cream

Spices: I used 1 tbsp onion powder, 1 tsp garlic powder, 1/4 tsp chili powder or cayenne , 1/4 tsp oregano, a pinch of salt, a dash of black pepper, and a dash of cumin.

Directions:

1. In a small bowl mash avocado and lime juice with a fork.

2. Add spices and mix.

3. Add sour cream and mix until well combined.

 

See? Quick and easy!

Prehistoric Peanut Butter Cookies

Prehistoric Peanut Butter Cookies

Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

Prehistoric Peanut Butter Cookies

Ingredients

  • 1/2 cup chocolate chips I use Lily's stevia chips
  • 1/2 cup erythritol swerve
  • 1 cup peanut butter sugar free natural
  • 1 egg

Instructions

  1. Preheat oven to 350. In a mixing bowl, combine ingredients until smooth.

  2. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide. 

  3. Place balls on parchment paper and mash flat with fork. Bake for about 30 minutes.

  4. Allow to cool and enjoy with a nice glass of almond or cashew milk.

 

 

 

Easy Whipped Cream

Easy Whipped Cream

Sometimes you need a quick and easy whipped cream recipe–whether it’s for a quick fatty snack, perfect pumpkin pie, or to top off a delicious keto frappuccino.

So here it is! This recipe is 4 ingredients and whips together in a magic bullet or similar blender so fast it’s unbelievable.

Ingredients:

1/2 cup heavy whipping cream

A sprinkle of cream of tartar

1/4 tsp vanilla

15-20 drops of stevia

Directions:

1. Combine ingredients in magic bullet or other blender and blend. With the bullet it takes about a minute (this can vary). Watch it, though. It will thicken to a nice, creamy consistency–you can sometimes hear it change when whipping, but you don’t want to blend it for so long that it separates.

2. Enjoy your whipped cream!

Keto Butter Coffee

Keto Butter Coffee

Clearly I’m fond of beverage recipes. Lately I’ve been drinking a cup of this coffee in the mornings  (and making the kids a decaf coffee or decaf chai version), and it’s plenty of fat to hold me over until lunch. As a tandem nursing mom, that isn’t easy to do! I lost nearly ten pounds this week–granted, we’ve been hiking everyday and I’ve got a lot to lose, but it’s very exciting.

 

Keto Butter Coffee

A delicious modified version of bulletproof coffee.

Servings 1
Author Kristy

Ingredients

  • 1 Cup Coffee My family uses Elite instant coffee
  • 1 Tbsp Butter We use Kerrygold
  • 1 Tbsp MCT or coconut oil
  • 3 Drops Liquid stevia
  • 2 Tbsp Heavy whipping cream
  • 1 Tbsp Collagen hydrosolate powder Optional--I don't use this in the mornings, but put it in the kid's drinks. We use Great Lakes brand.
  • Dash Himalayan salt

Instructions

  1. Brew coffee.

  2. In a blender (or a milk frother or whatever, I use a magic bullet) combine everything. Let butter and oil melt.

  3. Blend until frothy, about 5 seconds. If you are using a bullet like me, be careful! Pressure can build up quickly.

  4. Pour into a mug and enjoy.

The Moderation Problem

The Moderation Problem

You know, when it boils down to it everyone is a little different. We’ve got different interests, different personalities, different bodies. And no one body composition is exactly the same as another.

So here’s the problem: I’m learning that I can’t do moderation. Worse, yet, I’m seeing that my girls can’t seem to, either.

People always say, “A little won’t hurt, you can make an exception!” They tend to think that the grain-free diet that we follow is extreme and that we’re somehow depriving ourselves by not indulging in a little piece of cake or pasta now and then. I’m here to tell you that we’re not.

Sometimes I do give in to the peer pressure, because here’s the God’s honest truth: I love sugar. I’m a full-fledged addict and once I get a bite I can’t stop. That’s the big problem–it is an addiction, and one that is encouraged. Sometimes, when someone presses me to eat a piece of fudge or some ice cream, I do, and when I do, I binge hard. I almost never intentionally eat wheat–it just causes too many problems–but sweet, delectable sugar, man. It’s the temptress that rears her head all too often at holidays, birthday parties, and family gatherings.

Almost anything sweet is a trigger food. I can’t eat a piece, I eat the cake. I emotional eat. I boredom eat. Today I had most of a (fudge sized) tray of no-bake, low carb cheesecake and watermelon, and it wasn’t that bad but I’m still disappointed because once I tasted the cheesecake it was gone. If I indulge, I’m generally off the proverbial wagon for a month or two. It’s been a terrible cycle and that, my friends, is why I never lose weight–I have some chips and fruit at Thanksgiving and I can’t stop myself until after Christmas.

It’s just awful. I have two daughters under the age of two that seem to have the exact same eating patterns as me. They just love to gorge, and they’ll eat almost any time, even when they aren’t hungry. My poor babies.

I have to end the cycle. Some of us just aren’t capable of moderation, and that’s okay. Some people can eat a cookie and only one cookie, and some of us will eat the entire batch. For those of us who can’t just have one, it’s best to just refrain. I feel better and stronger when I can face the temptation with confident resistance.

Yo ho, yo ho…

 

Low Carb Chocolate Pudding

Low Carb Chocolate Pudding

This delicious recipe is a real food, keto-friendly substitute to the chemical filled boxed chocolate pudding that you can buy at the store.

Low Carb Chocolate Pudding

Course Breakfast, Dessert, Snack
Cuisine chocolate
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 3 Avocados
  • 1/2 Cup Almond milk Or other milk
  • 1/4 Cup Heavy whipping cream
  • Dash Of Salt
  • 1/4 Tsp Vanilla
  • 2 Tbsp Cocoa powder
  • 2 Tbsp Stevia Or other sweetener to taste

Instructions

  1. Cut, pit, and scoop avocados. 

  2. Combine everything in a blender and blend until smooth.

  3. Taste test. Once you have a combination that you like, you're done!

Keto-cocoa

Keto-cocoa

 

We are getting ready to go on our anniversary camping trip soon, and camping and cocoa seem to go hand in hand. With all the allergy and intolerance problems that my family has, the quest for good hot chocolate has been a long, drawn out one. After much trial and error, however, I have finally found a winner! This recipe–originally invented for my husband, toddler and I–is both delicious and low carb as is. Of course, you can always experiment with ingredients until you find something that works for you.

Keto-cocoa

Course Dessert, Drinks
Cuisine chocolate
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4
Author Kristy

Ingredients

  • 4 Cups Almond milk Or milk of choice
  • 2 Tbsp Cocoa powder
  • 1/2 Tsp Vanilla
  • Dash Of Salt
  • 10-15 Drops Liquid stevia

Instructions

  1. Combine almond milk, cocoa powder, sweetener and salt in a small pot over medium heat. 

  2. Slowly whisk as mixture heats up. Whisk periodically until combined. Stir in vanilla.

  3. Remove from heat, poir into mugs and enjoy. 

 

Modification ideas:
1 tsp peppermint extract
1 tbsp gelatin
1 tbsp coconut oil
1 tbsp butter
Marshmallows
1 tsp cinnamon
Whipped cream

Admittedly I’ve never really measured all the ingredients for this–I just eyeball it until it looks right. We pour this into giant mugs and a Pura Kiki sippy cup for my daughter, so the servings vary. Any of the above modifications could be added for an additional kick. This is a great way to sneak in some extra fat with the addition of oil, cream or butter. Heck, I’ve even used this to give my daughter medicine. It’s just such a fun winter treat and it feels great to have a guilt-free version that I’m eager to whip up for family and friends. I hope that you love it as much as we do!

Butter Pecan Fat Bombs

Butter Pecan Fat Bombs

I should preface this with a disclaimer: frequently I do not really measure my recipes, most of the time I am eyeballing it. I made these with hope one morning, but never expected how fantastic the results would be. Butter pecan ice cream is my absolute favorite flavor, and these are definitely an acceptable healthy alternative.

 

Butter Pecan Fat Bombs

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 24 Pieces
Author Kristy

Ingredients

  • 4 Ounces Salted butter
  • 4 Ounces Unsalted butter
  • Crushed pecans
  • 10 Drops Liquid stevia Or sweetener of choice to taste
  • 1/4 Tsp Vanilla

Instructions

  1. Line mini muffin tray with liners or use silicon molds. An ice cube tray works as well. Fill your trays with crushed pecans.

  2. Melt your salted and unsalted butter together on the stove. Add sweetener and vanilla.

  3. Pour over pecans. Place in refrigerator or freezer to set.

  4. Store in refrigerator. They should easily pop out if tray when pressed on one side. Enjoy!