Scotch Eggs & Raspberry Muffins

 

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.

Keto Balsamic Dressing

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

Meatball Chaffles

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!

 

Keto Squash Casserole

  • 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.

Keto Italian Biscotti

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  • 1/4 cup coconut flour
  • 262g almond flour
  • 10 TBS Lakanto sweetener
  • 1/2 tsp xantham gum
  • 2 tsp baking powder
  • pinch of pink salt
  • 2 eggs
  • 1/4 cup avocado oil
  • 4 TBS almond milk (unsweetened)
  • 1/2 tsp almond extract

Frosting 1:

  • 1/2 cup powdered Lakanto sweetener
  • 1-2 TBS of almond milk (unsweetened)
  • 1/8 tsp almond extract

Frosting 2:

Preheat oven to 350 degrees. Mix coconut flour, almond flour, sweetener, xantham gum, baking powder and salt. Mix wet ingredients together ( eggs, oil, milk, almond extract). Combine wet with dry ingredients and form 2 thin loafs on a pan lined with parchment paper.

Bake in the oven for 18 mins. Remove from oven, cut into 1″ wide pieces and spread apart. Bake again for another 10 mins. Let cool.

Meanwhile, mix together both frosting recipes into bowls for dipping. Dip partially or paint on top with each frosting.

Keto NY Cheesecake

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Keto New York Cheesecake (adapted from Jim Fobel’s Old Fashioned Baking Book)

  • 5 large eggs, room temperature
  • 2 cups (one pint) sour cream, room temperature
  • 4 (8-ounce) packages cream cheese, room temperature
  • 8 tablespoons (one stick) unsalted butter, room temperature
  • 1 1/2 cups Lakanto Sweetener
  • 1 teaspoon xantham gum
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
Shortbread Crust: (adapted from All Day I Dream About Food)
  • 1 cup almond flour
  • 1/4 cup ground pecan flour (or use more almond flour)
  • 1/3 cup Lakanto Sweetener
  • 1/4 tsp pink salt
  • 1/4 cup butter melted
  1. Preheat the oven to 325F.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
  3. Turn out the mixture into an 10″ springform baking pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.
  4. Remove and let cool while preparing the filling.

Meanwhile, using a stand mixer add all cheesecake ingredients and blend until smooth. Pour into pie crust. Wrap spring-foam pan in foil and place into larger pan. Add water to pan to create a water bath. Bake at 325 for 2 hours and 15 mins.

Keto Sausage Gravy

This sausage gravy can be made up ahead of time to jazz up eggs or made fresh. I like to use my instant pot but you can use stove top as well, just adjust the cooking time.

You’ll need:

  • 1 pound sausage
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Lawry’s Seasoned salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp xantham gum

 

Using an instant pot, brown sausage and add chicken broth. Cook for 5 mins on high pressure. Quick release the instant pot and then add in heavy cream, salt, cayenne pepper and xantham gum. Mix well and serve over keto biscuits or scrambled eggs!

Recipe inspired from: https://jenniferbanz.com/low-carb-biscuits-gravy

 

Keto Meatballs by Keto Rewind

This recipe is pretty straight forward. If you don’t like beef you can easily swap the meat portion with ground chicken or ground turkey. Instead of using breadcrumbs you can use a combination of parmesan cheese and almond flour. Here’s how I make my keto meatballs!

Ingredients:

  • 3 pounds ground beef
  • 1-1/2 cups super fine almond flour
  • 1/2 cup grated parmesan cheese
  • 2 TBS Italian seasoning
  • 2 teaspoons pink salt
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder

 

Combine all ingredients together and mix well in a large bowl. Using an ice cream scoop or spoon, roll out 1.5″ diameter meatballs. Place on a cookie sheet lined with parchment paper and bake 375 degrees for 15 mins. Turn meatballs and bake again for another 10-15 mins.

Christmas Day Keto Menu

Here’s what we decided to make for our Christmas menu to stay on track with keto. After tracking my blood ketones and blood glucose with my KetoMojo, I’m happy to report I’m still in ketosis! The keto menu for Christmas is going to be:

I hope you enjoyed this video. Comment below with your thoughts!

Merry Christmas, Happy Holidays and Happy New Year!