You don’t have to miss out on a good seafood/crawfish boil. Even if you don’t want seafood, you can basically boil whatever you like in a seafood boil. You’ll see below, I’ve added all keto friendly choices into my boil. Hope you enjoy!
Ingredients: (all optional)
2lbs gulf shrimp, shell on
2 chicken breast cubed
Bundle of asparagus
1lb fresh green beans
1 head cauliflower cut
1 package Louisiana crawfish, shrimp, crab boil
1tbs crab boil concentrate (use caution, I think this contains the heat)
Let’s start with getting your stock pot heating up. Fill about 2/3 full of hot water, add the seasoning pack and concentrate. Bring to a rolling boil.
While your pot is coming to a boil, get all your veggies and meat cut up. Everything will go in except the shrimp. They will go in last.
When your pot is at a rolling boil, carefully add all your veggies and meats, except the shrimp. When you do this. You will lose boil. Place the lid back on and let it get boiling again. Stir your ingredients a few times while it’s coming back to a boil.
Boil for about 10 minutes. When your 10 minutes is up, now you can add your shrimp. Put your shrimp in and cook only 3 minutes and then turn the fire off. You can now remove the meat and veggies to a pan. If you like really spicy, let it sit for 15-20 minutes.
I can tell you this… this combination was really spicy. I didn’t let them soak at all after the time was up. The cauliflower was the hottest as they absorbed so much seasoning. Anyways. You may need to play with seasoning and time to find your sweet spot! Hope you enjoy!
I know I’ve been away for a while but the wheels have still been turning. It’s been crazy busy and I’m trying to get back to posting frequently. So, upon my return to the blog, I bring you keto pounds cake. Yes, you heard it. You can whip this up in a jiffy (45 min max) and dress it with your favorite keto toppings like whipped cream, strawberries, blueberries, cream cheese or even peanut butter. Hope you enjoy a much a I do!
1 and 1/4 cup almond flour
3/4 cup Keto approved sweetener
1tsp baking powder
1/4tsp salt (remove if you use salted butter)
4tbs softened butter
4tbs softened cream cheese(1/2 block)
In a mixing bowl, add your softened butter and keto sweetener. Whip until light and fluffy
Once your sweetener and butter is light and fluffy, add your cream cheese. Beat until it’s nice and whipped. It should resemble cream cheese icing.
Add your vanilla and start adding 1 egg at a time. Do not add them all at once. Incorporate 1 after each gets beaten into the batter.
After you incorporated all of your eggs, add your baking powder and almond flour. Mix together until your batter is nice and smooth.
Here’s where you have a decision to make. You can either use a loaf pan, cupcake pan or mini loafs as I have. I suggest this option because the serving is perfect for 1! Take a spoon/ladle and seperare evenly among the 8 mini loafs. Ensure you spray with oil prior. I used avocado oil and they never stick.
In your pre-heated 350 degree oven, bake until golden brown. This should be right around 30 minutes. If they are jiggly, add some time. You can use the toothpick test too. Should pull out clean when inserted into the middle of the loaf. Pull out and enjoy!
The nice thing about growing cauliflower in your garden is that you can have cauli on demand! Tonight I just decided that I wanted to kick them up a notch. So why not some buffalo parm cauli bites!! These were very tasty and very simple to make.
1 head cauliflower
2tbs grass fed butter
1 cup Buffalo sauce off choice
Grated parmesean to taste
Garlic powder to taste
Salt/pepper to taste
Wash your head off cauliflower and cut into desired dippin size.
In a large bowl, add your sauce, melted butter and garlic powder. Stir well until combined. Throw in your cut cauliflower and stir until all your pieces are coated well.
Dump your cauli bites into your air fryer. Add your salt, pepper and sprinkle with grated parmesean at this time.
Air fry at 400 degrees for about 15 minutes, or until you’re satisfied with the tenderness. Pair with any protein or eat alone. Also, add your favorite keto dippin sauce! I chose sour cream and guacamole and this was a great combo. Enjoy!
This is a close companion to the crack chicken recipe I have posted. The difference here is a little more spice and some cauliflower rice/pears. It’s so super simple since it cooks in the crock pot all day. Just come home, remove the lid, shred the chicken, and enjoy. There are so many yummy flavors in this dish!
In your crock pot, add all of your ingredients. There’s no need to mix or stir at all.
Cook on low for 8 hours or high for 4 hours. 30 to 45 minutes before serving, add your cauliflower pears. They don’t need long to cook. Once ready to serve, shred the chicken using a shredder or 2 forks. Don’t worry, it will fall apart!
Ladle out into a bowl and enjoy. You can add sour cream, cheese, green sauce, whatever your heart desires!
Want to confuse your family by making cornbread without corn? Well, this is the recipe for you. This Keto Cornbread is just what you are looking for. It pairs great with soups, salads, steaks…. anything you would want to eat cornbread with. Best of all, it’s keto and it taste exactly like traditional cornbread. If you love cornbread, you must make this, it’s out of sight!!
1.5 cups almond flour
1/2 cup Keto approved sweetener (if you don’t want sweet cornbread, remove)
In a mixing bowl, add all of your wet ingredients. In a separate bowl, add all of your dry ingredients.
Slowly add your dry ingredients to your wet, mixing along the way.
Once all of your dry is mixed well with your wet, spread mixture onto a baking pan lined with parchment paper and sprayed with avocado oil. If you prefer, you can cook this in a cast iron pan as well. From our experience, the mixture will stick if you do not spray.
Place pan in your pre-heated oven and bake for 20 minutes at 350. Keep an eye on it as your oven may need to go longer, but not likely shorter. Remove, slice and enjoy!
A few days ago, my wife and I stayed at the Golden Nugget on a mini vacation. While there, we ate at the Salt Grass Steakhouse. I ordered the Laredo Chicken and was pleased with my meal. While it was good, it had so much more potential (seasoning). I decided that I wanted to recreate this dish when I got home. This was a knock out. What was missing from their dish was the seasonings on the meat. It’s so important to get that flavor on there! Don’t be shy.
This is a perfect meal when you’re in a crunch for time. This meal literally only took 20 minutes to prepare. It took longer to make carnalize the onions than anything else!
4 split breast chicken breasts
1 yellow onion, sliced
2tbs salted grass fed butter
4tbs avocado oil
2tbs of Worcestershire sauce
1 cup Monterey Jack cheese (grated); 1/4 cup each breast
Salt/Pepper to taste
Your favorite chicken seasoning
If you have time, season your chicken ahead of time. If not, it isn’t a big deal. I can’t tell much of a difference when seasoning right before cooking or seasoning ahead of time. Be generous, don’t be shy.
In a large frying pan, put in 2tbs of butter and 2tbs of avocado oil. Get the pan hot and throw in your sliced onions to sweat down and caramelize. Add salt, pepper and Worcestershire sauce and sauté until they are soft and caramelized.
In a separate frying pan, add 2tbs of avocado oil and get the pan screaming hot. When the pan is hot, throw in your breast and sear each side for about 2 minutes. Pre-heat your oven to 400 while cooking your breast.
Once both sides are seared, turn off the heat. Add 1/4 cup of Monterey Jack cheese to the top of each breast. Place the pan in the oven and bake for about 8 minutes, or until the chicken has at least reached an internal temp of 165 degrees.
Plate your chicken, top with some of the onions, put a dab of Guacamole on top and add your favorite vegetable on the side. Enjoy. This was really good and really easy, I suggest you put this on your menu!
Guys, you want a super easy, super tasty Keto meal? This was whipped up in less than 30 minutes. Not to mention, the possibilities are endless with these things. I kept it simple and went with a slice of Gouda cheese and Kielbasa sausage and it was phenomenal. I hope you enjoy this as much as we did. Eat for breakfast, lunch or dinner!
3 cups low moisture mozzarella cheese
1 cup almond flour
8 slices of Gouda cheese (any slice cheese you want)
8 Kielbasa sausage links (get creative, add ham, bacon or any protein of choice)
Seasonings of choice (I used Flavor God ranch and cheese)
In a large bowl, add your mozzarella and seasonings and microwave for 1 minute 45 seconds. Remove and give it a good stir.
At this time, add in 1/2 a cup of the flour. It’s much easier to mix 1/2 at a time. After that’s mixed in, add your final 1/2 cup of flour. If you need to microwave again to make it easier to mix, do so. Just do it 20-30 seconds at a time.
Once you have the cheese and flour mixed, lay out a sheet of parchment paper and plop your dough down. Add a another sheet of parchment paper on top and get to rolling it out. It doesn’t have to be perfect but try to make a square. If you don’t have a rolling pin, you can use your forearm. We are looking for it to be about 1/16″ thick.
Once you have it rolled out, cut the dough down the center then 8 equal parts, or as close as you can get. I use a pizza cutter.
Lay a piece of cheese on each one and 1 sausage link. Roll them as tight as you can. Leave the seam on the bottom. Place on a large cookie sheet lined with parchment paper. Continue until all 8 are made.
Set your oven to 375 and cook 15 minutes or until golden brown on top. At the end, I put them under the broiler for about 2 minutes to get some nice color. Remove from oven and let cool for a few minutes. They will be hot, especially the sausage. Plate and enjoy!
No need to run out to your favorite fast food joint for that nugget fix. These are super simple to make at home and 100% Keto. For this batch, I used ground Turkey. It was very lean meat but came out extremely moist. You will not be disappointed. I made them huge but you can make them whatever size you want. Just remember that the cooking time will vary depending on how big you make them.
2 lbs ground turkey or chicken
3/4 cup grated parmesan cheese
5 tbs almond flour
1/2 bag Kroger plain/spicy pork rinds
Seasonings of choice
Add your pork rinds to the blender and blend for ~10 seconds. Remove lid, add your almond flour and 1/2 cup grated parmesan. Put lid back on and blend again for ~10 seconds until you have a nicely mixed powder.
In a separate bowl, whip 2 eggs for the egg wash.
In another bowl, add your turkey/chicken meat. Season generously, add your 1/4 cup of grated parmesan, and add 2 eggs. Mix really well until all of the ingredients are mixed well.
Roll out balls in whatever size you like. Dip in the egg and directly into the pork rind breading. Repeat this process until you use all of your meat.
Place your nuggets into your 400 degree pre-heated air fryer and air fry for ~20 minutes. If you do not have a rack system, you may need to flip at the halfway point. It’s important to ensure you hit the 165 internal temp. You might need a thermometer to check. You can find one here (this is my favorite and it’s cheap)—> https://amzn.to/2YFiV8m