Keto Turkey Meatballs II

Here is another fabulous recipe that I made and reviewed on my YouTube channel that was a little more keto friendly than my family’s old recipe. I actually make these all the time and they make for great snacks, entrees, sides with a bonus of being kid approved. I found this recipe while browsing on Pinterest from a website called Taste And See. There’s so many fabulous recipes on that site so be sure to check them all out. I want to make sure the credit goes to the recipe creator so I’m going to link the recipe here.

I did take the time to calculate the macros for you though!

The serving size is 6 tiny meatballs which is 4 ounces raw but ends up weighing around 3 ounces cooked. The macros for this amount as as follows:

  • 1g Net Carbs
  • 3g Total Carbs 
  • 2g Fiber 
  • 27g Fat 
  • 26g Protein 
  • 363 Calories 

I will decide how many to enjoy based on my macros for the day. Some days I’ll have 2x the serving!


Low Carb Italian Pot Roast

This is my absolute favorite dish that my mom makes. Every birthday or special occasion has me begging her for me to make this family recipe. Prior to my keto days, we would serve this over pasta or no yolk noodles but then we evolved into using mashed potatoes as the base. Since the family is now low carb and keto, we’ll use this recipe as itself for the meat or occasionally we’ll serve over “zoodles” or green beans.

You can use an instant pot, crock pot or dutch oven to make this low carb pot roast. Just adjust the cooking time based off which method you used to cook it. It takes about 3 hours in my instant pot but my mom uses a dutch oven and it takes 4 hours. Anyways, the secret ingredient is what makes this recipe so special. Who would even know it’s cinnamon that makes this taste so divine?! Trust me on this! Here’s how you make it!


  • 4-5 pound chuck roast
  • 24 ounces (4 small cans or 2 big cans) of tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons pink salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon oregano
  • 4-6 cups of water
  • 4 tablespoons cinnamon
  • 2 tablespoons avocado oil


In a large mixing bowl, combine tomato paste, garlic powder, onion powder, salt & pepper, oregano and water. Mix well. Add cinnamon and water and set aside.

Meanwhile, add avocado oil to instant pot on the saute mode and brown the sides of your chuck roast. This step seals in the flavor.

Add sauce to chuck roast and cook on high pressure for 120 minutes. Check your roast and finish with another 45 -60 mins or until the meat shreds easily. Once cooked, separate any remaining fat or gristle from the meat and shred. Add meat back to sauce and discard the membranes/fat/etc.

Makes 10 servings


15g Net Carbs

20g Total Carbs
4g Fiber
30g Fat
51g Protein
561 Calories

Keto Birthday Cake


My daughter wanted me to make her birthday cake. I’ve made many keto desserts since my journey began and this is the best recipe yet. It’s a combination of two recipes and it makes an outstanding keto cake! Every crumb was eaten!

I got the cake part of the recipe from Swerve Sweets blog but it is part of another recipe. It’s the cake from the Boston Cream Poke Cake. I’ve made it before and it was so tasty that I wanted to use that portion of the recipe as a cake instead. The frosting is a frosting recipe that I got off of Pinterest 10 years ago but have no idea who initially created it. I did convert it to keto though because it called for vegetable shortening , aka Crisco, filled with soy and real sugar which both aren’t allowed on keto lol. The chocolate ganache was simply melting Lily’s sugar free chocolate chips and adding coconut oil.

Here’s how you make this delicious keto birthday cake!

Cake Ingredients:

  1. Preheat oven to 325F and grease a 9×9 square baking pan.
  2. In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
  3. In a large bowl, beat butter with sweetener until light and fluffy. Beat in eggs, one at a time until well combined.
  4. Beat in half of the almond flour mixture, then beat in nut milk. Beat in the remaining almond flour mixture until well combined. Spread batter in prepared baking pan.
  5. Bake 25 to 30 minutes, or until golden brown around the edges and the top is just firm to the touch. Remove and let cool in pan.

Keto Buttercream Frosting:

  • 1 stick unsalted grassfed butter
  • 1/3 cup heavy whipping cream
  • 2 cups powdered Lakanto Sweetener
  • 1 dropper full of liquid stevia
  • 1 teaspoon vanilla
  • pinch of salt

Using a stand mixer or hand mixer, combine all ingredients and beat until light and fluffy.

Chocolate Ganache:

Melt chocolate chips and coconut oil. Mix and decorate!