The Best Keto Bread

  • 2.5 cups blanched almond flour (fine)
  • 10 TBS psyllium husk powder
  • 2 tsp pink sea salt
  • 2 TBS Lakanto Classic Sweetener
  • 4 tsp aluminum free baking powder
  • 1 cup egg whites
  • 4 tsp apple cider vinegar
  • 2 cups hot water
  • 1 tsp yeast (optional -for flavor purposes only)

Makes 12 rolls about 90-100 grams (before cooking) each.

Bake at 350 degrees for 55-60 mins. Let cool completely before slicing.

Recipe was inspired by The Stair Lady

Keto Swedish Cheesecake

20190906_185813.jpgThis recipe for cheesecake is amazing! It’s full of flavor and so easy to make. You can use a traditional spring form pan, ramekins, or even a baking dish. Switch it up and keep it fun by adding different toppings.

Swedish Cheesecake
3 eggs
75 g Lakanto classic sweetener
400 g natural cottage cheese
100 ml heavy whipping cream
50 g ground super fine almond flour
1 tsp vanilla extract
pinch of salt

Topping
1 cup heavy whipping cream
2 TBS Lakanto vanilla syrup
Directions

Preheat the oven to 335 degrees Celsius fan (170 C)
Whisk the sugar and eggs until light and fluffy. Add the rest of the ingredients.
Place in the oven and bake until set and slightly golden on top. This depends on your oven – but around 30-40 mins is a good guideline.
To make the topping: Add the heavy whipping cream and Lakanto syrup to a bowl. Using a stand mixer or hand mixer, whip heavy whipping cream until fluffy.

8 Servings

Save 15% off all orders at http://www.Lakanto.com by using this LINK or coupon code KETOREWIND15.

Pumpkin Spice Chaffle

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Every now and then you want pumpkin or something sweet! Well this pumpkin spice chaffle will hit the spot! It’s a variation of my the other chaffle recipe I make all the time. Here’s how to make it!

Ingredients:

  • 50 grams egg whites
  • 1 tsp yeast
  • 3 drops liquid stevia
  • 1/4 cup mozzarella cheese
  • 1 TBS psyllium husk powder
  • pinch of salt
  • 1 TBS pumpkin puree
  • 1-2 tsp pumpkin spice
  • 1/4 cup mozzarella cheese for waffle iron

Topping:

Directions:

Heat your waffle iron. Mix up all ingredients except the psyllium husk powder and extra mozzarella cheese. Once mixed then add psyllium husk powder and mix quickly.

Sprinkle a tiny bit of the extra mozzarella cheese into waffle iron. Add half of the batter into the center of the waffle iron. Top with more mozzarella cheese and close lid. Cook until done and then place on a cooling rack. Repeat with second chaffle.

Mix topping and spread on cooked chaffles.

Makes 2 large chaffles.

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The BEST CHAFFLE Recipe

Ohhhhh the chaffle. You either hate it or it’s a life changer for you if you’re living the ketogenic lifestyle! There’s no in between! I was not a fan of the chaffle…. until now! I thought it tasted like an omelette and I didn’t really get the craze for it. I gagged them down during my egg fast but I was not a believer.

I have seem hundreds of chaffle recipes and wasn’t really able to track down who started this trend. I did find a fellow YouTuber called Serious Keto who had an idea to try. The recipe had a few secret ingredients that made it special and less eggy. I thought I would give the chaffle one last try and I’m so glad I did!

There are two ingredients that makes it “bread like” and you can find them at your local grocery store. The first one is yeast. Obviously being sugar free there is going to be no reaction when you add yeast to a keto recipe but it still has flavor. The other ingredient is psyllium husk powder and that will give it the texture and fiber that you normally get from wheat gluten..without the inflammation! Plus psyllium husk fiber helps those on keto that have trouble being regular in the bathroom department.

I used my college waffle iron and don’t really bother with buying the mini dash that people are obsessed with. As a Texan, I like the more rustic look by using the normal sized waffle maker.

The Savory Chaffle – use with breakfast sandwiches, grilled cheeses, burger buns and more!

Ingredients:

  • 50 grams egg whites
  • 1 tsp yeast
  • 3 drops liquid stevia
  • 1/4 cup mozzarella cheese
  • 1 TBS psyllium husk powder
  • pinch of salt
  • 1/4 cup mozzarella cheese for waffle iron

Directions:

Heat your waffle iron. Mix up all ingredients except the psyllium husk powder and extra mozzarella cheese. Add psyllium husk powder and mix quickly.

Sprinkle a tiny bit of the extra mozzarella cheese into waffle iron. Add half of the batter into the center of the waffle iron. Top with more mozzarella cheese. Cook until done and then place on a cooling rack. Repeat with second chaffle. Makes 2 large chaffles.

5g net carbs 12g fat 21g protein 252 calories

How to Pickle Veggies

Have you ever looked at the back of a jar of pickles and noticed how much sugar and food coloring is in them? I was shocked when I got home and read the label of my dill pickles. Dill pickles are supposed to be pretty basic yet there was still a boat load of ingredients in them. My mom has been pickling vegetables for years and she taught me how to pickle my own veggies. You can watch a video here from several months ago with her expert directions.

This is the same recipe but has a few changes since I now prefer to use Lakanto Classic Sweetener instead of Swerve Sweetener. You can use any spice blend but our go to is the Kirkland (Costco brand) no salt seasoning.

I used quart sized jars in this video so I had to double the recipe. How much liquid you’ll need will be based on how many jars you’re making and how full you pack your jars with veggies. The more filled they are the better so you don’t waste the solution. The solution is easy to make up so make small batches and just make more as needed.

I like to make at least 2 at a time and they store in the fridge for a while! I normally pickle cucumbers and onions at least once a week. You can also use this same recipe on other veggies like carrots, cauliflower, peppers, etc.

Ingredients:

  • 1 quart sized mason jar
  • 1 cup boiling water
  • 1/2 cup raw, unfiltered apple cider vinegar
  • 3 tablespoons sweetener ( I suggest Lakanto Classic )
  • 1 teaspoon no salt seasoning blend
  • at least 2 English cucumbers or 1 medium onion

Mix all ingredients in a bowl. Pack vegetable tightly in a quart size mason jar. Pour solution over veggies and let cool. They are ready to eat in 24 hours. Store in refrigerator.

 

Tri Tip Steak With Roasted Broccoli

We eat a lot of Tri Tip because they are delicious, easy to make and tend to be a leaner cut of beef. We use our smoker and it makes it taste like heaven. Tri Tip is great by itself or it’s very tasty used in cheesesteaks or chopped on salads. My husband, Kyle, is the smoker master. He’s been making these Tri Tips for years but I thought I’d start sharing them with you all.

Tri Tips are usually around 3 or 4 pounds and can be found in your grocery’s meat section. Some stores here in Texas have them near the briskets and some stores you have to get them from the meat counter.

You’ll want to trim any fat or membranes from the Tri Trip before cooking it. Season it with salt, pepper, garlic and chili powder. Preheat your smoker to around 250-300 degrees. Smoke your Tri Tip for 2-2.5 hours or until center hits 160.

We like to make these up ahead of time so it’s easy to have dinners ready quickly during the week. Store it in aluminum foil in its juices until you’re ready to serve it. Slice it thin and enjoy on chopped salads or in bunless recipes like cheesesteaks. It tastes great cold or warm too!

I served it sliced with a side of roasted broccoli and one of Keto Connect’s new biscuits. 

Keto Rewind Recipe Box

Chocolate:

Dressings, Dips, Sauces & Marinades:

Desserts:

Keto Breads:

Breakfast:

Dinners:

Keto Chicken Recipes:

Keto Beef Recipes:

Snacks:

Side Dishes & Veggies:

Pumpkin:

Keto Coffee & Drinks

Keto Pumpkin Spice Bagels

So this recipe is a take on my original Everything Bagel recipe. There’s a few changes to make this more of a Fall treat than an everyday treat. The recipe has a few variations and then you’re off to enjoying a pumpkin keto bagel!

Ingredients:

  • 2.5 cups blanched almond flour (fine)
  • 10 TBS psyllium husk powder
  • 2 tsp pink sea salt
  • 4 TBS Lakanto Classic Sweetener
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 cup egg whites
  • 4 tsp apple cider vinegar
  • 2 cups hot water
  • 1/2 cup pumpkin puree

Mix all dry ingredients (almond flour, psyllium husk powder, salt, sweetener, baking powder, and pumpkin pie spice) together in a small bowl. Mix all wet ingredients (egg whites, ACV, hot water, pumpkin puree) together. Using a stand mixer (you can use a hand mixer or even by hand too) add wet ingredients and blend. Add in dry ingredients slowly and mix together.

Wet your hands with water before handling dough each time so it doesn’t stick to your hands. Divide dough into 12 balls. Flatten each ball to about 1/2″ thickness. Poke your finger in the middle to make a big “O” shape.  Spread it out evenly and repeat. You’ll want a decent sized hole because these are going to plump up while baking.

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Makes 12 bagels 90-100 grams (before cooking) each. Bake at 350 degrees for 55-60 mins. Let cool completely before slicing.

Serve toasted with cream cheese! Or add toast them, add butter, cinnamon and sugar free sweetener on top!

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Keto Butter Chicken

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I make this recipe at least 2-3 times a month. It’s quick, easy and delicious! You can serve it over cauliflower rice or with a side of a roasted veggie like broccoli. This recipe is from Keto Connect and it’s the best version of butter chicken I have tried. For complete details on how to make this recipe please go HERE.

Ingredients:

  • 1 lb chicken breast
  • cup Heavy Whipping Cream
  • 2 tbsp butter
  • 1.5 tbsp tomato paste
  • 2 cloves garlic
  • 1/2 tsp onion powder
  • 1.5 tsp turmeric powder
  • 1 tsp ground ginger
  • 1 tsp Pink Himalayan Salt
  • 3/4 tsp chili powder
  • 1/2 tsp ground cinnamon

Dice up chicken into bite sized pieces and then add all spices: onion powder, tumeric, ginger, salt, chili powder, and cinnamon. Mix well until chicken is evenly coated. Cook in a medium fry pan until tender. The add heavy cream, tomato paste and cook until sauce thickens.

Serve with cauliflower rice or roasted veggies.

Egg Loaf Donuts

This recipe is inspired from the Egg Loaf recipes. The main difference is I added pumpkin spice seasoning and used a donut pan. I like the portion control of the donut pan so that’s why I do it this way. Plus, it’s hard to cut anything with the main ingredient being egg!

Ingredients:

  • 4 eggs
  • 4 ounce cream cheese
  • 4 TBS butter
  • 2 tsp pumpkin spice
  • 4 tsp baking powder

Mix all ingredients in a blender or food processor. Pour into donut molds or loaf pan. Bake at 350 degrees for 15 mins or until done. Makes 12 donuts.