Assorted recipes I love to make…

Mmmmm…tacos. Now that I’ve got your attention, I wanted to share a few of my favorite recipes with you. These are not of my own creation, but rather from some of the other amazing food bloggers out there. I will post my own pictures of the finished dishes with a link to the original recipes.

As soon as I get time to play, I will be coming up with some fun stuff of my own. Most of these are relatively easy to make, and I will post any changes I have found that I think are worth trying. Enjoy!

Keto tacos (pictured above)…I make these by browning ground beef as usual then mixing it with a homemade taco seasoning blend. The store-bought seasonings are loaded with crap, and usually contain sugar in some form. The shells are simply shredded cheddar cheese, shaped out in a circle on parchment paper, and melted in the microwave. Whatever size you like is fine. I generally wait until the cheese stops bubbling a lot, about a minute, then take them out and simply fold the paper into shell form and wait for it to firm up, maybe a minute or two. Fill them with meat, sour cream, spinach, tomatoes, salsa, hot sauce, whatever you like. Here is the link to the taco seasoning…https://ketogasm.com/keto-taco-seasoning-recipe/

 

Fathead pizza.

I make pizza all the time, it’s super easy and low carb. The possibilities are endless. I use Rao’s pizza sauce as it’s very low carb and delicious as well. The pizza pictured is 1/3 plain cheese, 1/3 sausage, and 1/3 mushroom. I’ve also put an entire pound of bacon on one, it was beautiful. Here’s the link for the fathead dough I use…https://www.ditchthecarbs.com/fat-head-pizza/

 

Buffalo cauliflower bites.

I made these for a few football game parties and they were a huge hit, even among the non ketoers. Add a little crumbled bleu cheese and some ranch on top, sooo good. Simply chang the flour in the original recipe to almond flour. The consistently was a bit mushier, but they were still delicious! Here’s the link for the original…https://realhousemoms.com/buffalo-cauliflower-bites/ 

 

Bacon-wrapped stuffed jalapenos.

These puppies are as ridiculous as they look. I over stuffed them and used a whole strip of bacon, as well as sprinkled a little paprika in the cream cheese mixture. Make sure you read the labels on the salsa, I use Frontera. I also broiled them a few minutes longer to soften the peppers, I personally prefer them less crisp. Find the recipe here…https://www.ibreatheimhungry.com/bacon-wrapped-stuffed-jalapenos-2/

 

Grilled cheese.

Yea, you read that correctly. I am a grilled cheese freak, it’s my favorite sandwich. I was really missing it for a while until I came across some keto bread recipes. There are a lot of them out there, but most are so eggy, I just can’t stomach them. This is so easy and quick to make. I use standard 90 second bread, slice it in half, toast it in a pan with butter, then make a grilled cheese as I normally would with it. Toasting both sides in butter firms the bread up nicely so it will hold up well in the sandwich making process. 90 second bread is just:

• 3 tbsp almond flour
• 1/2 tsp baking powder
• 1 large egg
• 1 tbsp melted butter
• shake of salt
• sake of garlic (optional)

You simply mix everything together really well and pour it into a microwave safe bowl. I use a 4 inch round Pyrex bowl and I find it makes a nice size. A square works fine too, it should be about 4×4 inches in size.  Make sure you tap the bowl on the counter to get the air bubbles out of the mixture. Pop it in the microwave for 90 seconds, take it out carefully, that little bowl gets hot as hell. I let it cool a couple of minutes and it pops right out. Slice it in half and toast both sides in a skillet with butter. Take your keto friendly cheese of choice, I use sliced havarti, and make a grilled cheese as you normally would. It’s freaking heaven. Feel free to add bacon, tomato, ham, whatever makes you happy. Enjoy!

 

Chocolate peanut butter fat bomb.

Mother of God, this is one of my new addictions. It tastes like a Reese’s peanut butter cup, minus the crap. I keep these in my freezer AT ALL TIMES. These little gems saved my ass on Halloween. Before I was keto, I would sit on the couch with my kids bowl of trick or treating haul and just throw down, clearing out all the Reese’s first. These kept me on track, and I’ve been hooked ever since. Super easy to make, and store perfectly in the fridge or freezer. Here’s the link…http://myketorecipes.com/recipe/chocolate-peanut-butter-fat-bombs/

 

Peanut butter fudge.

I’ve made this a ton of times, and I needed to stop because I seriously just ate too damn much at a time. This amazing recipe comes from Lisa, author of Low Carb Yum. I strongly encourage you to check out her stuff, I’ve been very pleased with everything I’ve made of hers. This shit melts in your mouth, and you will absolutely not be able to tell it’s sugar free. But fair warning, you will want to eat the entire tray. Prepare yourself! Here is her recipe link…https://lowcarbyum.com/cream-cheese-peanut-butter-fudge/

 

Raspberry chocolate truffles.

I like my candy, can you tell? These are so good and so versatile, I’ve made them with a few different extracts now and every single one has been delicious. The chocolate I use to coat is Pascha 100% unsweetened chips. It melts well and has a great taste for being completely unsweetened. The extracts I’ve used so far are raspberry, banana, mint, and maple. I can’t pick a favorite, they were all perfect. I’ve got a few more flavors to try, I’m especially anticipating salted caramel. Feel free to experiment, everything is better dipped in chocolate! Here is the original recipe…https://www.sugarfreemom.com/recipes/sugar-free-no-bake-raspberry-cheesecake-truffles/

 

Low carb pretzels.

Besides candy, pretzels are one of my favorite foods, especially being from the northeast. Philly soft pretzels are the best pretzels on the planet. I tried several different recipes, but this one has consistently been good. The top row is salt and garlic, the middle is Trader Joe’s everything bagel seasoning, and the bottom row is cinnamon/monk fruit. I throw them in the fridge and snack on them when I need something “carby”. Experiment with different toppings or just salt them, they are great just the way they are. This is the recipe…https://www.myketokitchen.com/keto-recipes/make-low-carb-ketogenic-soft-pretzels/

 

Cinnamon butter cookies.

These are so simple, yet so good, you will want to whip them up all the time. I love cinnamon, I eat boat loads of it. I’ve made these for people a ton of times and they are always a hit. I even used them in cookie donations to the troops overseas during the holidays. I actually use a tablespoon of cinnamon instead of a teaspoon as the original recipe calls for, I like the richer taste of the spice in the cookie. Try them both ways and decide for yourself. Hope you love them as much as I do! Here’s the link…https://ketosizeme.com/keto-cinnamon-butter-cookies-recipe/

 

Strawberry cheesecake.

OHEMGEE. You want to talk about some dangerous shit? I’d put this up against any cheesecake, any day, and guarantee it wins. Obviously, I didn’t make the strawberries, and the whipped cream is just whipped heavy cream with a little vanilla extract in it, but the cheesecake itself is crazy good. It’s not like a lot of other keto cheesecake recipes as it has zero sweeteners whatsoever, it’s pretty much regular cheesecake with the sugar omitted. I think it’s in the execution of the recipe where the real magic happens. Whatever it is, it works. I calculated the macros for the whole cake and just divided them by how many pieces I felt like cutting that day. Here are the counts for the whole cheesecake:

• Calories-2880
• Fat-288g
• Carbs-64g
• Protein-64g

It’s a bit time intensive and needs a day to be done. I cut it and freeze the pieces. Be careful with this one too, it’ll get ya. This is the recipe link…http://www.zerocarbhealth.com/index.php/2015/08/09/zero-carb-cheesecake/

 

Cinnamon sugar donuts.

Helloooo nurse. These things are sick. I’m going to work on other flavors but for now, these definitely get the job done. I made these recently for a gluten-free friend and she said they were the best she’s had. They are pretty easy, but a good nonstick donut pan is essential, and I still buttered the hell out of it. I used a cinnamon and Lakanto monk fruit sweetener for the coating. They have a great cake texture and hold up well as long as you give them time to cool a bit. I can’t take credit for the original recipe, that goes to Maya, founder of Wholesome Yum. She is another great source of delicious eats, make sure you check out her stuff. Here is the link to her recipe…https://www.wholesomeyum.com/recipes/low-carb-donuts-recipe-almond-flour-keto-donuts/

Well guys and gals, that’s what I have for now. A lot of you have asked for the recipes I use, these are among my most frequent flyers. I know they are good, and I make them all the time. I’d love to hear how yours turned out! Thanks for reading, and let me know if you have anything specific you’d like me to work on making.

 

~nicole