Keto Rewind

I made this recipe two ways. The first recipe using Perfect Keto Keto Cookies and the second recipe with homemade cookies. I also used my own keto ice cream but if you want to use a store bought brand like Rebel that would be fine. You do what’s easiest for you!For this recipe I will be using my vanilla keto ice cream for use in these keto chip burgers. If you want to see all the keto ice cream flavors I came up with that are tried and true, click HERE. Here’s what you’ll need for the traditional vanilla ice cream:

Keto Vanilla Ice Cream Base for 4 chip burgers:

• 1/2 cup unsweetened almond milk
• 1/2 cup heavy whipping cream
• 1/4 tsp vanilla extract
• 2 Tablespoons Lakanto Vanilla Syrup (or 2 Tablespoons powdered sweetener)
• (optional) 1 scoop unflavored collagen (I use Perfect Keto)

You’ll need a top and a bottom for each chip burger, or in other words, 8 cookies total. I like to use Perfect Keto Chocolate Chip cookies as a quick and easy method to make this recipe. You can also use this keto chocolate chip recipe and make your own keto cookies!

Make your ice cream ahead of time in an ice cream pan or mason jar.  Once your ice cream is ready, take one cookie and spread 1/4 cup ice cream on it. Cover it with an additional cookie and squish down. Roll the chip burger in Lily’s chocolate chips. Place back into refrigerator for about 10 minutes and let harden if it gets too melty.

If you make a bunch of these up ahead of time I would suggest wrapping them in plastic wrap and storing them in the freezer. Enjoy!

These are an easy way to make a homemade keto chocolate chip cookie. I like to use whey protein in baked goods to give the baked goods a better taste and texture. My preferred brand that I mainly use is Perfect Keto unflavored whey protein powder. You can use  whatever works best for you. I would just make sure you pay attention to the sugar used. This recipe was inspired by wellplated.com but since the original recipe was not keto I had to make some changes to make it keto. The keto conversion was successful and delicious! Here’s how you make these delicious keto chocolate chip cookies.

Ingredients:

1/2 cup fresh ground peanut butter — or nut butter of choice
1/3 cup monkfruit sweetener (Lakanto granular)
1/4 teaspoon pink salt
1 large egg
1 large egg white
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup Perfect Keto unflavored whey protein powder — (36 grams)
2 tablespoons coconut flour
3 tablespoons Lily’s Sugar Free chocolate chips

Direction: Mix dry ingredients together, mix wet ingredients together and then mix wet into dry ingredients. Lastly, add chocolate chips and scoop onto greased (or parchment paper lined) pan. I got 10 large cookies out of it and baked them for 8 mins at 350 degrees.

 

One of my mom’s casseroles that she always made us which was also a family favorite was curry chicken and rice. It was basically a layer of rice that was mixed with a can of cream of mushroom soup and a cup of sour cream. Then you mixed in the curry, salt and pepper with the chicken and then baked it. It was so easy and delicious. Well I finally converted this family favorite to keto and now it’s a new tradition.

Kettle & Fire makes absolutely delicious bone broths and when I saw they had a mushroom bisque I immediately thought of mom’s recipe. So I decided to give it a try and see if I could make a winner!

What you’ll need:

• 2 pounds of chicken breast
• 1/2 cup sour cream (or coconut cream)
• 1 cup Kettle & Fire Keto Mushroom Bisque Soup
• 2 tablespoons curry powder
• salt & pepper to taste
• 3 cups riced cauliflower

Directions:

In a large fry pan, add chicken and soup. Simmer until chicken is cooked through. Add sour cream, curry and salt & pepper and mix well. Cover and let the flavors come together for about 5-10 mins. Cook cauliflower as directed on packaging. You can either serve the mixture on top of the cauliflower or you can mix it all in together.  Enjoy! Makes 4 servings.

Air Fryer Chicken

• 2 pounds of chicken (I use tenders)
• pink salt to taste
• fresh ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp paprika
• 2 TBS avocado oil
• 2 tsp lemon juice
• 1/4 cup Franks hot sauce

You can use any oven or grill for this recipe but I used the Breville Smart Oven & Air Fryer. Bake at 400 for 18 mins or until internal temperate hits 165 degrees.

Crust:
1/2 cup Almond flour
2 TBS Butter melted
1 tsp. Lakanto Classic
Put all the ingredients in a small bowl and use your finger to mix it all together & form a small ball. Line six cupcake pan holders in your pan and take the dough and press it into each cupcake holder. Do not bake right then.

Cheesecake:
8 oz. Cream cheese softened
1 egg room temperature
1 tsp Vanilla flavoring
1/4 cup of Lakanto Classic
1 tsp lemon juice
A few extra drops (about 20) of liquid stevia for extra sweetness

Mix your softened cream cheese until whipped up and smooth.. Add the egg and mix again until mixed up. Then add the rest of the ingredients and mix well. Divide the cheesecake mixture evenly between the 6 cupcake holders and bake at 375 degrees for about 15 minutes. Watch the cupcakes.

I’m a fan of kitchen gadgets so I came across the Ice Cream Pan on Amazon. This is a great tool to have so that you can make a bunch of different flavors of keto ice cream in one batch. I keto-fied the base recipe that came with the Ice Cream Pan. Use this keto ice cream base for all your ice cream and then just individually add your mix-ins. I have several tried and true keto ice cream flavors that I’ve been making.

                         

Keto Vanilla Ice Cream Base:

• 1/2 cup unsweetened almond milk
• 1/2 cup heavy whipping cream
• 1/4 tsp vanilla extract
• 2 Tablespoons Lakanto Vanilla Syrup (or 2 Tablespoons powdered sweetener)
• (optional) 1 scoop unflavored collagen (I use Perfect Keto)

Cinnamon:

• Keto Base
• 1 teaspoon ground cinnamon
• 1 Tablespoons Chocolate Chips (optional)

Chocolate Chip:

• Keto Base
• 1 Tablespoon Lily’s Chocolate Chips

Peanut Butter Chocolate Chip:

• Keto Base
• 1 Tablespoon Lily’s Chocolate Chips
• 1 Tablespoons Sugar Free Peanut Butter

Coffee Peanut Butter Chocolate Chip

• Keto Base
• 1 teaspoon instant coffee
• 1 Tablespoon Lily’s Chocolate Chips
• 1 Tablespoons Sugar Free Peanut Butter

Chocolate

• Keto Base
• 1 to 2 Tablespoons Cacao Powder

Chocolate Peanut Butter Chocolate Chip

• Keto Base
• 1 Tablespoons Cacao Powder
• 1 Tablespoon Sugar Free Peanut Butter
• 1 Tablespoons Lily’s Chocolate Chips

Salted Caramel Chocolate Chip

• 1/2 cup unsweetened almond milk
• 1/2 cup heavy whipping cream
• 1 scoop unflavored collagen (I use Perfect Keto)
• 1/4 tsp vanilla extract
• 2 Tablespoons Lakanto Caramel Syrup
• 1 Tablespoons Sugar Free Chocolate Chips

 

This is a fun breakfast we have on the weekends when we want something a little special, yet still keto approved! Make these up ahead of time for easy grab and go keto breakfasts! My kids love these so I can honestly say they are kid approved too! Here’s how you make them.

Scotch Eggs

• 1 dozen hard boiled eggs
• 2 pounds breakfast sausage (I used Jimmy Dean)
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 cup grated parmesan cheese

Mix the sausage, spices and parmesan cheese in a mixing bowl. Divide the mixture into 12 evenly sized meatballs. I used a food scale for an exact measurement but you can eyeball it for size.

Flatten the meatballs into pancake shapes and wrap around the hardboiled eggs. Make sure it smooths around the egg evenly so it cooks even. Repeat for all 12 and place on a baking sheet lined with parchment paper. Sprinkle parmesan cheese on top. Bake at 400 degrees for 20 mins.

 

Raspberry Muffins

Keto Connect’s original recipe: CLICK HERE

My variation:

Swap the stevia out for Jordan’s Skinny Syrup or Lakanto Monkfruit Vanilla Syrup and use coupon code KETOREWIND15 for 15% off.

Here’s a tasty keto balsamic dressing you can enjoy with any kind or salad or even use this as a marinade. You can use fresh herbs or use all dry herbs in this recipe.

Ingredients:

• 1/4 cup balsamic vinegar (or a vinegar of your choice)
• 1/4 cup extra virgin olive oil
• 1 Tablespoon minced garlic
• pinch of ground pepper
• 1/4 to 1/2 tsp pink salt
• fresh herbs (parsley, thyme & rosemary)
• 1 Tablespoon Italian seasoning
• 1 tsp powdered Lakanto sweetener
• 2 tablespoons mayo

I’m sure you have lots of leftovers from your holiday celebration. Sometimes after several days of those leftovers they don’t sound good anymore. So when this happens it’s time to reinvent those leftovers! We decided to make a meatball sub but in a keto kind of way, aka a meatball chaffle. Make your chaffles, add your favorite cheese and serve with a side salad!

Use your favorite chaffle recipe for the bread portion of the sub or you can use my favorite chaffle recipe with this link.

Warm up your leftover meatballs and sauce and prepare your chaffles. I cut my meatballs in half to make them shorter to fit better in my mouth. Layer the chaffle with meatballs, sauce, and provolone cheese. Serve with a side salad and this tasty keto balsamic dressing!

 

• 2 zucchini squash, diced
• 2 yellow squash, diced
• medium onion, diced
• 3 green peppers, diced
• red pepper, diced
• garlic powder
• salt
• pepper
• 2 (8 ounce) packages of cream cheese
• fresh herbs (you can swap for dry)
  • thyme
  • parsley
  • oregano
  • rosemary
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

Mix all veggies together with cream cheese and spices. Pour mixture into greased 9×13 baking dish. Top with shredded cheese and bake at 375 degrees covered in foil for 45 mins. Remove foil and bake an additional 5 mins.