Mix wet ingredients together. Mix dry ingredients together. Then take dry ingredients and add to wet ingredients a little bit at a time until everything is well mixed. Using parchment paper, line a metal pan and add batter (optional – use muffin tins lined with either silicon muffin cups or paper cups). Sprinkle the nuts of your choice on top.
Bake at 350 degrees for 35-40 mins or when toothpick comes up clean in the center. If you are making muffins bake for 18-20 mins.
Let cool before handling the bread and then slice!
We are doing an every other day fasting routine because we found it easier to do so. Having a two day eating spread made it harder to jump back to fasting the following day. That’s what worked for us. Test it out and see what works best for YOU!
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:
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.
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!
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.
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.
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.
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.
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.