Keto Copycat Wheat Bread **gluten free**

I dove in with two feet and tried this bread out!!

Oh my goodness, it smells AND tastes like wheat bread!!

If you follow directions completely, you will not be disappointed. It is not nut free and replacing the almond flour will be disasterous.

Also note you need psyllium husk POWDER!! I found this one on Amazon!

It may have a different “look” but this brand is best!

Find the right pan and a scale.

Weigh ingredients for best results.

No cups because I want your bread to be successful.

Do not over mix the ingredients or the dough will become gummy or collapse upon cooling.

Whole eggs cause the psyllium-flax bread to smell like ammonia – yuck! Make sure its whites only. You can use fresh or carton egg whites.

Psyllium is an absorbent fiber. If one doesn’t drink enough water while taking psyllium, it will absorb water from the body. No one wants to get a bowel obstruction, but everyone likes to be regular, right? Drink a glass of water with the serving of bread and be happy!

Lets go make some bread!!

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10 ounces blanched almond flour

3 ounces Bob’s Red Mill flax Meal(regular or golden)

100 grams Psyllium Husk POWDER( it must be powder)

1 1/2 tablespoons baking powder

1 teaspoon salt

8 ounces egg WHITES ONLY (226.80 g)

3 ounces apple cider vinegar (85g)

14 ounces boiling water (396.89 g)

Preheat the oven to 350 degrees F. Grease a 8×4 inch metal loaf pan. I used my dark cast iron bread pan and greased with coconut oil.

Heat a kettle of water to a boil. Grind the golden flax meal in a coffee grinder to make sure it is very fine.

Place a large bowl on a scale, turn it on, zero it out, and measure 10 ounces of almond flour into the bowl. Zero the scale and measure 3 ounces of choice flax meal into the bowl. Zero the scale and change it to grams. Measure 100 grams of psyllium powder into the bowl, then add the salt and baking powder. Remove the bowl from the scale and mix the ingredients with a hand mixer or whisk to ensure that they are evenly distributed.

Put a smaller bowl in the scale, turn it on, zero it out and measure 8 ounces of egg whites into the bowl. Zero out the scale and add 3 ounces of vinegar.

Pour the egg white mixture into the bowl with the dry ingredients and mix at a high speed until just combined. (The mixture will begin to expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.

Quickly rinse out the small bowl and return it to the scale. Zero the scale and add the 14 ounces of hot water. Pour the hot water onto the ingredients previously mixed with the eggs and vinegar.

Mix only 10 seconds, no more. Now you will get all dough off of mixer and gather up into a loaf size. Gently work it in your hands for a few seconds. Set in pan.

Bake 80 to 90 minutes. Till internal temperature is 210 degrees F.

Let it cool 5 minutes in the pan so it won’t become soggy. IMMEDIATELY remove and cool on a rack.

Wait until it is completely cooled before cutting.

Keep in fridge up to 1 week.

Use for sandwiches, toast, french toast, so many possibilities!!

Info per 1/2 inch thick slice:

9g fat

10 carbs / 7 g fiber = 3 net carbs

5g protien


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 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!


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.


Keto Mexi Casserole

I am an 80s kid and Bisquik was a staple in my Moms kitchen! You could make so many different recipes with it!!

One recipe in particular I remember was this mexican casserole. I of course ketofied it, but it has the same flavor and the fat head dough crust reminds me of the bisquik bottom!

Lets make this!!

First you will need your ingredients for the dough bottom. It is my nut free version of the almond flour cousin. Coconut flour uses less and helps to give that crumbly crust that soaks up juices!!

Now while you have the crust in the oven start browning your meat. I am using 1 lb. Ground pork, but any ground meat would work! Add in 1 Tbsp taco seasoning, plus salt n pepper.

Now you need to mix up the creamy layer!

After its cooled cut in and eat!!! I love mine topped with salsa, dollop of sour cream and black olives!😋

To make the crust:

4 cups shredded mozzarella
4 oz cream cheese, cubed
1 cup coconut flour
4 eggs

Bake at 425F for 12min in a greased 9×13 pan. Glass is best!

Meat layer:
1 lb ground pork, browned
1 tbsp taco seasoning
Creamy layer:

In a medium bowl mix….
1/2 c sour cream
1/2 c mayonnaise
1 tsp garlic powder
1 cup shredded cheese (cheddar/ Colby Jack)

Layer on top of crust once out of the oven: browned meat, tomatoes, cream mixture, additional 1/2 cup shredded cheddar

Now Bake entire casserole at 350F for 30min

After baked, take out of oven and cool down 10 min before serving!


Dairy Free Mock Maple Iced Tea Latte

With no sugar and only 1 net carbs, this is a great replacement for your afternoon latte cravings!!

Don’t get me wrong, I know its fun getting a special drink while your out, but if you are serious about your commitments, like me, you don’t want to deviate!! This is so smooth with the added collagen that it is like it has cream in it😋

I love cream, but with this being so low in carbs, it is my “feel-like-to-much-fat-but-it-isn’t” kind of drink. I honestly would rather spend my fat macros on whipping cream, or coconut cream….😍

Ok, so back to the drink😁

Super easy to whip up and filling as the collagen contains 5.5g of protien. Of course feel free to jazz it up with ginger, cinnamon, maybe some cardamon😊

Even use a different tea, maybe plain rooibos, or spice tea! Use what you have on hand and have fun with it! You could even make up 2 batches at once and have the concentrate waiting for you in the fridge!

Here we go!

1st make some tea. You will need 2 bags and a large mug, or use a saucepan and 2 cups boiling water if needed. Steep 8 minutes.

Pour into a blender once cooled enough to sip or it may be too hot for a regular blender! Add 1 cup unsweetened almond milk and 3 pkts stevia. Blend a few seconds.

Add all of the rest of the ingredients to the blender!

1 Tbsp Lankanto Maple Flavored Syrup

This is the one I got from Thrive Market!

Get 25% off of your 1st order here and try this syrup out! Only 1 net carb for 2 Tbsp😮

Then add in 1 scoop, or 1 1/2 Tbsp collagen.

I use this brand since its Grass Fed and dissolves easily! Save 25% off of some here at Thrive Market!

Doing this adds 5.5g of protien to help fill you up a bit!

A sprinkle of salt…..Himalyan salt preferred!

Plus 2 tsp. Vanilla extract….

Mix well, I just pulsed it a few times😊

Get a quart jar filled halfway with ice.

Pour and enjoy!!

You will probably want another😁

DAIRY FREE MOCK MAPLE TEA LATTE

2 teabags of caramel apple OR spice OR rooibos

1 cup unsweetened almond milk

1 1/2 Tbsp collagen

3 pkts stevia, or 1/2 tsp bulk stevia

2 tsp vanilla extract

Dash of salt

1 Tbsp Lankanto Maple Syrup

Quart jar half filled with ice

Brew tea 8 min. Let cool. Add to blender with rest of ingredients. Pulse to combine. Pour over ice.

Makes 1 quart jar full.

Approx:

6.5 g protien

1g carb


Keto Skillet Italian Meatballs with Sauce

I have always loved Italian food especially pasta😍

I also used to feel very bloated after each scrumptious pasta meal too😣

Que in my new Keto lifestyle! There are many ways to enjoy my fave Italian foods, I just have to rethink them!!

For example these meatballs! Instead of breadcrumbs I use almond flour! No pasta with it, but steamed cauliflower in its place!! It is very filling when a small salad is with it🥗

So lets make some meatballs!!

I start out with 1 lb. of ground mild Italian pork sausage. You can sub in ground beef or ground turkey, though I haven’t tried it. I love pork sausage❤

Preheat oven to 375F.

Put meat in a large mixing bowl and break it up with a spoon.

In a small bowl whisk the egg well.

Add to mixing bowl with meat.

Add 1 cup blanched almond flour.

Measure 1 tsp each dried: parsley, oregano, celery seed & marjoram.

Grind with mortar & pestle or electric grinder to release the flavor.

Add spices to bowl.

Add 1 tsp. garlic powder then mix well with spoon.

Work in 1/2 cup shredded parmesean.

And lightly sauteed chopped onion. Approx. 1/4 cup.

Grease a glass 8×8 pan with olive oil.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping then rolling to round them out.

I was able to get 20 meatballs!

Bake for 18 mimutes at 375F.

Saute another 1/4 cup chopped onion.

Add 1 (28oz can) Organic Tomato Puree.

Add 1 tsp garlic powder.

And 1 tsp each ground oregano and basil.

And 1 tsp. salt. Whisk well then bring to a simmer.

Meatballs are done!

Add cooked meatballs to sauce.

Spoon sauce over Meatballs.

Cover and simmer on low for 12 minutes.

After 12 minutes top with 1 cup shredded mozzerella, turn off heat and cover. Wait 8 minutes for cheese to melt.

Time to eat!

I served it with steamed cauliflower and a small salad topped with a vinegarette!

Keto Skillet Italian Meatballs with Sauce

1 lb ground Italian sausage or other ground meat

1 cup blanched almond flour

1 tsp each dried/ground: parsley, oregano, celery seed, marjoram & garlic powder

1/2 cup shredded parmesean.

1/4 cup lightly sauteed chopped onion.

In large bowl break up meat with a spoon. Make a well in the center and add all ingredients. Stir till combined.

Grease a glass 8×8 pan.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping, then rolling to round them out. I was able to get 20 meatballs!

Bake for 18 minutes at 375F.

For sauce:

1/4 cup chopped onion

1 (28oz can) Organic Tomato Puree.

1 tsp each: garlic powder, ground oregano, basil and salt.

1 cup shredded mozzerella

Saute onion till soft. Add tomato puree and herbs. Whisk well. Add cooked meatballs to sauce. Spoon sauce over Meatballs. Cover and simmer on low for 12 minutes.

After 12 minutes top with cheese. Turn off heat and cover. Wait 8 minutes for cheese to melt.

Serves 7 to 8

3 meatballs and 1/4 cup sauce= 5 net carbs

Meatballs are 1 carb each.

1/4 sauce = 4 net carbs


Keto No Bake Cherry Cheesecake

When you live in the country like I do, you have to be prepared during late June for the cherries to ripen. It is a “get-them-now-or-the-birds-will-get-them” kind of situation. So today became cherry picking day!

Here we are with our first bucket! We filled 3 of these 2 gallon stainless steel pots!😮

In order for us to collect so many high up in the tree, my husband got out his mountain climbing gear and went up!

So naturally I had to figure out a way to enjoy the cherries in a low carb way!

CHEESECAKE!!

It is summertime after all so baking is not on my list, so it HAD to be a no bake!!

You are going to LOVE this dessert so much! Even my husband who loves regular sugar, actually enjoyed it and went back for seconds!!

Let’s get started!! We will make the cheesecake 1st, then the homemade cherry🍒 topping!

You will need 1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit.

Set this aside in the fridge until you need it again.

Set out 1 and 1/2 blocks of regular cream cheese in a bowl on the counter for at least an hour to soften.

Start whipping the cream cheese after it is completely softened.

Then add:

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia powder

Whip the cream cheese well till smooth. Then add whipped cream to bowl. Mix on high 30 seconds till smooth.

Spread in a 9 inch pie plate.

Refrigerate for 1 hour minimum before cutting and serving.

To 5 cups of fresh,pitted cherries add 1/2 cup erithrytol/stevia granulated sweetener…..

And 1 Tbsp liquid Stevia/Monkfruit sweetener.

Heat over medium until the cherries soften and their liquid is released. Approx. 10 min. Constantly stir so it doesn’t burn!

Since we are not using starches to thicken, I use glucomannon. I purchased this bottle off of vitacost.com

Bring cherries to a slow boil then sprinkle 1 tsp glucomannon over top and start stirring immediately!

Give it about 5 minutes and it will thicken like traditional corn starch will!! I ended up adding in 1/4 cup water to thin it a bit. You may or may not need this as not all cherries produce the same amount of juice when cooked.

Now serve up a piece of cheesecake and top with 1/2 cup of the topping!! Approx. Net carbs= 10 for 1 slice of cheesecake and 1/2 cup cherry topping!

For cheesecake:

1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit

1 and 1/2 pkg of full fat cream cheese

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia

Whip cream.Set aside. Whip cream cheese with extracts n sweeteners. Whip both together. Put in desired dish. Refrigerate 1 hour minimun.

For cherry topping:

5 cups fresh pitted cherries

1/2 cup erithrytol/stevia blend

1 Tbsp liquid monk fruit/stevia sweetener

1 tsp gluccomannon

1/4 cup water

Place the pitted cherries into a saucepan, set over medium heat allow the cherries to release their juices. Add sweeteners. Stir well. This should take about 10 minutes. Stir occasionally.

Sprinkle glucomannon over the cherry mixture and stir well. *You want to stir the cherries constantly, the mixture will thicken up quick.

Cool before using to top your cheesecake!

Store in a mason jar with a lid, or any air tight container.
You can also place in the freezer for later use.


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!

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The carbs come out to 1 g carb PER STRIP!

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What memories do you have about chicken strips?

What is your fave sauce to dip them into?