Do you have 15 minutes to spare? Then you can whip up this great dessert in a jiffy. Tastes just like cheesecake without all the work of baking in the oven. Add your favorite Keto approved berry or berries and some Keto approved baking chocolate chips and you have a winner!
Ingredients (approx 8 servings):
1 block (8 oz) softened cream cheese
1/4 cup classic monkfruit sweetener, or Keto sweetener of choice. I use this from Amazon –> https://amzn.to/30XCeeQ
Place your softened cream cheese in a mixing bowl. Whip with a hand mixer until loosened.
Once you have whipped your cream cheese, add your heavy whipping cream, monkfruit sweetener and vanilla and whip on low/medium until it forms nice fluffy peaks.
Add your strawberries and chocolate chips and fold them in. Do not use the mixer as this will beat your strawberries and chocolate chips to death.
Transfer your mixture to a container and place in the fridge for a few hours to firm up. It’s good right out of the bowl but it’s even better when you let it set-up. Enjoy. Don’t be afraid to get creative and add/remove items. Just remember, keep it keto!
When you need that extra fat punch or you just have that sweet tooth, having fat bombs on hand are a must. These Keto pecan pie fat bombs do just the trick. Loaded with the necessary good fats and low on carbs, they are a fantastic treat. Best of all, it takes less than 20 minutes to prepare. Great taste and very satisfying!!
Liquid stevia drops – 1 or 2 drops (this is potent, be careful) I use this brand off of Amazon —> https://amzn.to/3gY0m6D
Cinnamon to top
Nutrition facts per 1 fat bomb:
1 net carb; 10 g fat; 1 g protein; 104 calories
Instructions:
In a mixing bowl, add all of your ingredients. Mix either by hand or hand mixer until all ingredients are mixed well.
Place your bowl with your mixture in the freezer for 10 to 15 minutes to help them set up.
Once your timer has gone off, roll out your fat bombs into balls. I used a 1 tbs measuring cup because my scoop was too big. If you have a smaller cookie scoop, use that. Repeat until all of your mixture is rolled. Take each fat bomb and roll over the leftover chopped pecans (if desired).
Plate your fat bombs and sprinkle with cinnamon if desired. Put them back into the freezer to firm up again. Place in an air-tight container and you can put in the fridge for about 3 days. Enjoy!
Well, I had to try it. I’ve seen many varying recipes of this so I’m going with my own. I’m keeping it simple using only 2 ingredients (plus seasoning) for my crust. It’s not that I don’t love the pizza crust recipe I have, I’m just looking for something to lower the calorie count a bit. But this is interesting, very. It has the pizza look and flavor, but the crust was like eating chicken with pizza toppings. It was good, don’t get me wrong, I think I prefer my previous pizza recipe. I’m going to keep playing with this one maybe and see if it can improve.
Ingredients
1 lb of ground lean chicken
1/2 cup of mozzarella cheese
Italian seasoning or whatever tickles your fancy
Pizza sauce of choice
Toppings of choice
Instructions
In a mixing bowl, place your ground chicken. Put in your seasoning and mozzarella cheese and mix by hand.
Once mixed, place chicken on a pizza pan with parchment paper. Use your hands to form the shape of a pizza. I suggest 1/8 of an inch to 1/4 of an inch crust.
Sprinkle a little more seasoning on top (if desired) and put in your pre-heated oven for 20-25 minutes at 400 degrees. NOTE:the chicken will release some water. I stopped halfway and poured it off the pan.
Once crust is cooked, allow about 10 minutes to cool before topping. I think this will allow the cheese to set up and the chicken won’t absorb your sauce.
Dress up your pizza with your sauce and toppings and throw back in for another 10 minutes.
Slice it up and enjoy!
I found that this pizza yields 2 servings which is half the pizza. The chicken crust shrinks quite a bit. The pizza ends up heavy on protein so you fill up fast. 1/2 of the pizza macro looks like the following:
Nutrition: 1 net carb; 9 g of fat; 59 g of protein; 424 calories
You should definitely top your pizza with veggies and sauce as you don’t need to add more protein to it. That’s why we chose pepperoni and breakfast sausage along with our homemade alfredo sauce.
If you come up with a unique way of improving, give me a shout!
This almost seems like a repeat recipe. In fact, it’s quite different. In the previous parmesan chicken recipe we use pork rinds to get the crunch. Today, we are using parmesan grated cheese and a little bit of almond flour to get the fantastic crust. I feel if you want that authentic Italian taste, this is the way to go. Paired with our homemade Keto Alfredo sauce and zoodles, this makes a gem of a meal.
Ingredients:
Parmesan Chicken
3 large boneless skinless chicken breasts
1 cup almond flour
6 oz grated parmesan cheese
3 large eggs
McCormick Garlic/Herb/Black Pepper/Sea Salt seasoning to taste
Keto Alfredo Sauce
1 cup heavy cream
6 oz. grated parmesan
2 tbs grass fed butter
salt/pepper to taste
Fettucinie
2 medium zucchini
Instructions:
Start by preparing your chicken. If you didn’t buy tenders, then slice your breast into the size you want. I buy breasts and tender myself because it is much cheaper. Just do the extra work, save yourself some money.
Prepare your batter station. You will need your eggs beaten and seasoned, your almond flour in a separate dish, and your grated parmesan in a separate dish as well.
Start by placing your chicken in the almond flour and coat all sides. Dip into your egg, let excess drip off. Place on your parmesan and coat all sides of the chicken. Place on your air fryer rack. Repeat until all of your chicken is battered. Then hit them with a little more seasoning.
Put your chicken in your pre-heated air fryer and cook at 400 for 12 minutes. If you do not have racks, then you will need to flip halfway. I also suggest spraying your rack with olive oil spray as the parmesan likes to stick.
While your chicken is cooking, get your zucchini and zoodle them. Choose whichever size blade you want your noodles. We used the fettuccine blade tonight. We use this one found on Amazon –>> https://amzn.to/3ixq1DB
Once you have made your zoodles, cut them up a little bit to make them easier to eat. On the stove top, heat up a pan and put olive oil in the pan. Throw your zoodles in, add some salt and pepper and cook for just a few minutes. You don’t want them soft and mushy but you want them heated up. I suggest high heat to heat them up quickly. If you have water at the bottom when your are finished, just simply drain it off. Also, I wouldn’t cook these until you are just about ready to eat. That is also another way to ensure they aren’t soggy.
Now we are onto the alfredo sauce. On the stove top, put your butter into a pot and melt. Add some garlic powder, salt, and pepper. Once your butter is melted, pour in your cup of heavy cream. Stir until ingredients are mixed and then add your grated parmesan. Cook on low for about 8 minutes, stirring frequently. Do not let it sit too long as it will stick to the bottom of the pan.
Plate up and enjoy. If you have any questions or suggestion, leave a reply or fill out the contact form!
So, if something is good, why change? Because you always want to improve right? Well this was a hit! You are going to want to make this one. And, the crema sauce, takes this to another level. Let’s see what we need here:
Ingredients:
Crema Sacue:
1 cup sour cream
2 jumbo avocados
1 bushel cilantro
4 (or more) fresh jalapenos
1 lime, fresh squeezed
Salt to taste
Fried Shrimp:
1 lb of fresh large shrimp
1 cup of coconut flour (you can use almond flour if you like) you can find it on Amazon here –> https://amzn.to/3kB1M9n
2 large eggs
1 cup of unsweetened coconut flakes
1 squeeze of coconut flavored sweet drops (this is the secret weapon) find on amazon here –> https://amzn.to/3iBlPTn
Folio cheese wraps (your tortilla replacement)
Instructions
Crema:
In your blender, place your avocado, sour cream, cilantro, salt, squeezed lime juice, and jalapenos. Mix in blender until crema is smooth. Remove lid, give it a good stir and taste. If you need more heat or more salt, add as needed. Place lid back on and mix again. Once nice and smooth, place in fridge while prepping the shrimp.
Shrimp:
Peel, de-vein, and wash your shrimp. Set up your batter station with a bowl with your beaten egg, coconut flour, and coconut flakes. In your egg wash, squirt 1 squirt of the coconut sweet drops. This is very powerful so be careful here. This really helps add back in the sweet flavor of coconut the unsweetened coconut doesn’t have. Place your shrimp in the coconut flour first, then the egg, and lay on the coconut. Ensure both sides get coated evenly. Place on your air fryer rack. Repeat until all of your shrimp is battered. Insert racks into your pre-heated air fryer and cook for 12 minutes at 375 degrees. Once your time is up, remove and let rest.
Microwave your folio for 1 minute 45 seconds to get it good in crunchy. If you like it softer, go less. Of course add more time to get it even crispier. Enjoy!
Obvioulsy you can’t just go to your favorite drive thru and order a milkshake. But that’s ok because this one will make you forget all about those. This delicacy is a must. Whether it’s a mid day snack or late night munchie, it has a perfect macro and the calories won’t blow you away at all. And it’s simple with only 2 needed ingredients that you don’t have to prepare.
Ingredients:
Atkins Milk Chocolate Delight protein shake (these are perfectly balanced. you get them at Walmart and they are only $4.98 for a 4 pack)
Ice Cubes
Yeah, really, that’s it. Of course, you can add things like Keto approved chocolate chips if you want or maybe a Keto cookie, just watch your calories.
Instructions:
In your blender or mix cup, add your ice cubes. Fill with the protein shake. Blend until smooth. If you want thicker, add more ice. Thinner, add more shake or reduce the ice next time.
You know how you go to a Mexican restaurant and order that big, greasy, crunchy taco shell salad full of carbs? Well now you can make your own at home guilt free with only 1 net carb per shell! These Folio wraps are pretty diverse and can serve multiple purposes including taco salad shells. Just a quick trip into the microwave and something round to form it and you have a homemade Mexican restaurant in your Keto Kitchen!
Ingredients:
Folio cheese wrap (Cheddar was chosen tonight)
Salad of choice ( I prefer baby spinach)
Natural cheese
Avocado
Bacon Crumbles
Protein of choice (my pecan crusted chicken was chosen today)
Feta Cheese
Dressing of choice
Really the ingredients are endless. Just make sure it’s Keto friendly and pile them up.
Instructions:
Remove Folio from plastic and place on plate. Do not remove the wax paper from the bottom. Place in microwave for 1 minute and 30 seconds. Remove from microwave and fold over whatever you can find that is round and will mold your taco shell.
Fill shell with a good serving of salad of choice. Add your toppings.
Once you eat all your salad, don’t forget to eat your shell! That’s the best part of this entire meal!!! On a side note, the cheddar folio is a bit greasy compared to the parmesan folio. Next time will be with the parmesan. Enjoy
Do you love Starbucks? How about their Pink Drink? Well, this passion tea is great but it’s even better made the Keto way. You only need a few simple ingredients and you have imitated this exact drink. Best of all, it’s only 50-100 calories depending on how much heavy cream you use. This is not my recipe but a well known one.
Ingredients:
5 tea bags of Tazo Passion Tea (you can find at Kroger but it’s cheaper on Amazon and it’s on sale right now.. find it here–> https://amzn.to/3irH9dL
1 or 2 tbs Heavy cream. I prefer 1, it’s just right. And I use the dairy free HWC but feel free to use traditional
1 or 2 squirts of liquid sweet leaf vanilla. This is my favorite you can find on Amazon here –> https://amzn.to/3ahtiUv
2 pumps of SF Keto approved vanilla syrup. We love this Torani brand you can find here —> https://amzn.to/2XN2eHX but you can use whatever brand you desire
Ice cubes
1 or 2 strawberries diced (optional)
Instructions:
Put 2 cups of water in a microwaveable safe bowl/cup. Microwave for 2 minutes. Remove and put 5 tea bag inside and allow to steep for a few minutes. It’s ok to raise and lower in the water releasing all of the passion flavor.
Transfer contents to the pitcher.
In the same bowl/cup, put the 5 bags back in there and refill with 2 more cups of hot water from your sink water (or microwave again). You will repeat this 2 times for a total of 6 cups into the pitcher. You will know that on the last time the water doesn’t change pink that you have used all of the tea flavor from the bags.
Fill your cup with ice
Add your 2 squirts of sweetener
2 pumps of your vanilla syrup and HWC
Pour your tea and give it a good stir
Enjoy this low calorie Keto Pink Starbucks drink! Don’t be scared to try different flavor sweet drops or syrups. It’s ok to experiment!
This right here is real deal. If you’ve ever had this fried delicacy at a restaurant, you would remember how oily/greasy it was. Not this version. Even better, it’s very low carb and low calories. The raspberry dipping sauce is the icing on the cake. It takes less than an hour to make. Just make sure you get all your stuff prepped and ready and it whips up in a jiff.
Ingredients:
White Bread Chaffle (I double this recipe because I have a 4 way waffle griddle). If you have keto bread or PSMF bread, then you can skip the chaffle sections.
3 tbs almond flour
1 tbs sour cream
1 tsp baking powder
1 tsp water
1 large egg
Raspberry jam dip
6 oz organic raspberries
1/2 cup powdered sweetener
1 tbs fresh squeezed lemon juice
Other ingredients
1 egg (bread topping)
1 tbs butter (bread topping)
2 tsp. Vanilla
1 tsp. cinnamon
Deli sliced black forest ham
Sliced turkey breast
Swiss cheese
Instructions:
I suggest starting first making your raspberry jam. That way you can put it in the fridge to chill while you make the rest of the sandwich.
Place your raspberries in a mixing bowl. Using an immersion blender, blend the raspberries until they are smooth. I bought my immersion blender on Amazon and very happy with it: https://amzn.to/3gGySCn
Once your raspberries blended, add the Keto approved powdered sweetener and lemon juice and mix. Place in fridge.
Time to make the white bread chaffle. In a mixing bowl, beat your egg.
Add the sour cream, baking powder, and water and mix well.
Add your almond flour. I add the almond flour last because it’s easier to mix.
Pour your mixture into your pre-heated waffle iron. I use the Dash 4 waffle maker. It’s nice because you can double your recipe and make more than 1 chaffle at a time. You can find it here on Amazon: https://amzn.to/3a6jMDN . If you have a single waffle maker, make sure you split your batter evenly so you don’t overflow it.
Cook the chaffle until there is no more steam. I like to open it up at this point and flip them over for another minute or two to ensure they are done.
Now it’s time to assemble the sandwich. Get your ham and turkey on a plate with your cheese and microwave it a few minutes to knock the chill off of it. This is a lot of meat so adjust as you see fit. This sandwich is designed to be meaty!
On only 1 side of each chaffle, spread the raspberry jam evenly. You should go light here as the more you add, the more carbs you are getting.
Add your meat/cheese to one side of the chaffle and place the other half on top. In a small bowl, add your egg, vanilla, cinnamon, and 1 tbs of melted butter. Using a brush, brush your egg/butter mixture on the top of the chaffle or dip them in a shallow bowl.
Place the buttered side down on a skillet, on low. While it’s cooking on the bottom, brush the top. Flip when you have the desired crust on bottom. Cook the bottom a few minutes as well and remove and plate.
Cut your sandwich diagonally (easy to dip). Lightly dust with your Keto approved powdered sugar. You can buy it on Amazon here: https://amzn.to/3kudvGu
Place your raspberry jam in a little bowl to dip in and enjoy.
Questions, comments? Drop me a reply below or fill out the contact me form!
1 net carb Keto cookies? Uh, yes, it happened. AND…… they are so good. This recipe is so easy to make and only takes about 10 minutes in the oven. And did I mention they are only 1 net carb? Crazy, I know. Let’s take a look at how this plays out!
Ingredients
1 1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup grass fed butter
3/4 cup golden monkfruit (brown sugar substitute) – click the link where you can purchase on Amazon
1 tsp vanilla
1 large egg
1 cup SF Keto friendly chocolate chips (I used ChocZero)
1/2 cup chopped pecans
Instructions:
In a small bowl, add your almond flour, baking soda, baking powder and salt and mix them together then set to the side.
In a mixing bowl, add your softened butter, golden monkfruit sweetener and vanilla and beat on low until smooth.
Add your egg and beat the mixture on low until combined. Slowly start adding your dry almond flour mixture to your mix bowl and mix on low speed until all ingredients have been added. Keep mixing until nice and smooth
Once your dough is mixed, fold in your chocolate chips. Do not use your mixer here as it will beat your chocolate chips to death!
After you fold in your chocolate chips, add your chopped pecans and fold in as well.
When all of your ingredients have been added, place your dough in the fridge for 20 minutes. DO NOT SKIP THIS STEP! If you skip this step, your cookies will run all over the pan and won’t come out right.
Set your oven to 350 and have it warming up while your dough is chilling.
When your dough has chilled for 20 minutes, use a scoop to portion out your cookies onto a cookie sheet. You don’t have to add parchment paper but I did to help with cleanup.
Cook in the oven for 7-10 minutes or until you feel they are ready to come out. Set out and let cool and they will stiffen up for you. Enjoy!
The Keto Guru 