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!
Just in time for Christmas, here’s a holiday favorite, of course Keto. It’s so simple to make and fully customizable!
1 cup Keto approved chocolate chips
1 cup heavy whipping cream
2tbs grass fed butter
1/3 cup Keto powdered sweetener
Handful any nut of choice
In a decent sized frying pan, combine your butter, sweetener and heavy cream in between medium and low setting. This needs to be stirred continously to keep the ingredients from burning. Keep stirring for about 15 minutes until the mixture is good and thick.
Once your done thickening your mixture, remove from the heat and set aside about 5 minutes. Dump your cup of chocolate chips into the mixture and get to stirring again.
In a 9×9 square pan, line with parchment paper. Pour the hot fudge into the pan and even it out. Garnish with whatever nut you choose.
Place pan in fridge for no less than 1 hour. I did 2. Remove, slice and enjoy. These need to be stored in the fridge as they start to melt quickly because of the Butter.
This turned out crazy good. I just decided I wanted cream cheese stuffed breast so I made it happen. Mixed in some bacon crumbles and cheddar cheese, Boom! This is a perfectly balanced macro, high fat from the cream cheese and your protein from the chicken. Not to mention, it’s super quick and easy to cook in the air fryer!
Ingredients (yields 3 breast)
3 large chicken breasts, not split
1 block (8oz.) cream cheese, full fat
6tbs. bacon crumbles
1 cup natural shredded cheddar cheese
Seasonings of choice
Remove your chicken from your package. Cut a small slit on the large side of the breast. Do not cut all the way across, you just want to make a small pocket. You can insert the knife into the opening and work the pocket left to right.
In a mixing bowl, add your cream cheese, bacon, cheese and seasonings. Mix well until all ingredients are combined. Your cream cheese needs to be soft, but not too soft. It needs to stay somewhat firm so it doesn’t run out when cooking.
Open your pocket on your breast and start stuffing away. Now, I did fit all 8oz. mixture into 3 breasts. I’m sure I could have used less, but why not? Pack them in until your pocket is good and packed.
Seal the breast as closed as you can. Insert a few toothpicks if you want, it will help hold them together. Season your chicken with your favorite seasoning. Don’t forget, get that seasoning on there, don’t be scared.
Place in your air fryer, seam side up. You will not flip these so the cream cheese doesn’t run out. Air fry at 400 degrees for about 14 minutes, or your internal temp hits 165. Remove, plate and 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!
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!
Man have I missed biscuits and gravy. Not anymore. I’ve come up with a recipe that is quick and extra delicious! You can play around with this recipe and make it your own or leave it alone and enjoy it my way. It’s a southern thing to add the breakfast sausage in the gravy so there’s no skipping this step!
4 oz cream cheese
2 cups shredded mozzarella cheese
2 tsp baking powder
1 (1-oz) packet dry Ranch dressing mix ( I didn’t have any so I used Flavor God ranch seasoning)
In a microwave safe bowl, add your mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Mix well after until combined.
Once mixed, add the baking powder, ranch mix, almond flour then add your 3 beaten eggs to the melted cheeses. I put the eggs in last because the cheese is hot and you don’t want it to cook your eggs. Mix really well for several minutes until you have a nice consistent batter. It should look something like mine.
Once your dough is made, add in the crumbled bacon and cheddar cheese. These are optional but add some great flavor. Mix really good again until you have a uniform dough. This may take a few minutes as well.
For cooking, you have 2 options. You can spray a cast iron skillet and cook in it or line a cookie sheet and cook on it. I’ve done these biscuits on both. The pan cooked more even to me but the cast iron had a better flavor. Either way, scoop out dough into balls and place on pan/cast iron. This recipe should make somewhere around 11-12 biscuits. Continue making your biscuits until you exhaust all your dough.
Place the cookie sheet or cast iron in the fridge for 10 minutes. This step should not be missed. It helps set-up the biscuits. Heat your oven at 400 while you are waiting. Once your 10 minutes are up, cook at 400 for 20-25 minutes. Mine took 20. Remove and let cool for a minute or 2.
Split your biscuits and pour on the gravy. Add an egg to jazz it up a bit more. Enjoy.