Tag Archives: lchf

Keto Monte Cristo

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!

Keto Chocolate Chip/Pecan Cookies

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!

Nutrition facts for 1 cookie:

Keto Tacos

These Keto tacos are super easy. You can make them with shredded cheese as well but using these Folio wraps, there is no mess. And you can get dinner done in a jiffy! They are super tasty and low carb making this a great Keto option for Taco Tuesday!

Ingredients:

Folio cheese wraps

Protein (I chose leftover air fried chicken but taco meat fits perfectly here)

Any keto approved condiment you want to put on them, possibilities are endless

Instructions:

Remove your folio from the packaging and place on a plate with the bottom paper on. The cheese should be exposed facing up. Put in the microwave and microwave for 1 minute 30 seconds. If you want your “shell” soft, go about 1 minute. If you want it even more crunchy, keep adding time until you get it to the crispness you like.

This is the softer version, after about 1 minute in the microwave

Immediately after pulling from the microwave, shape your shell over something rounded. Your shell will need to cool down for a few minutes in order to harden. Find something in your kitchen, I used a rolling pin but I think a spatula would do just fine.

Once your shell has cooled and has hardened, place on your plate and get to work! Enjoy. Super simple didn’t I tell ya!

Your nutritional facts can be found on your folio packaging. What you dress your tacos with will determine the macro. Don’t be scared, drop me a comment below and let me know what you think. Who’s ready for super simple tacos?

Keto Air Fried Sausage Balls

Do you have Keto friendly snacks around when you have that need for a snack? These are so simple to make and they are super Keto friendly. Best of all, there are 0 carbs in this recipe. Eat them hot, eat them cold, but I can assure you they won’t last. This would be a great appetizer for a party too. Nobody would even know they are Keto!

Ingredients:

1 lb breakfast sausage; 1 cup crushed pork rinds; 1/2 cup natural shredded cheddar cheese; 1/2 cup monterey jack cheese; 1 large egg; 8 oz softened cream cheese; seasonings of choice; air fryer or oven

Instructions:

1st and foremost, you need to ensure your cream cheese is softened. Dump all of your ingredients into a bowl. No particular order, just dump it all in there.

Mix all of your ingredients until it’s uniform. You can use your hands, a spoon, or paddle mixer. Whatever works for you!

Using an ice cream scoop, scoop out your mixture into even balls. I choose an ice cream scoop because it makes even, uniform balls.

Place your sausage balls into your preheated air fryer and cook at 375 for 30 minutes. You can use the oven with the same settings but at least the air fryer doesn’t heat up the house.

Once your timer goes off, remove from air fryer/oven and place on counter to cool down. Place in an airtight container and store in the fridge.

Nutrition facts

This recipe yielded 32 sausage rolls. The nutrition facts are for 1 sausage ball:

Keto Chicken Cordon Bleu

Guys, this is the real deal. You will not miss the carby breading on a typical Cordon Bleu. This crust is great and the chicken is packed with flavor and the best part, 1 cordon bleu is 3 net carbs. That’s it! What are you waiting for, go make it now!!!

Ingredients needed:

  • 3 large chicken breast to split in half or 6 pre-cut split breast chicken breast
  • 1 bag of your favorite pork rinds, non-spicy or spicy, your choice
  • 6 oz Parmesan cheese grated
  • 6 tbs almond flour
  • 2 eggs
  • 6 deli slices of black Forrest ham
  • 6 slices of natural swiss cheese
  • Salt/pepper to taste
  • Some kind of Keto friendly dippin’ sauce. Typically a honey mustard or honey dijan

Instructions:

In your blender, add your bag of pork rinds and blend down to a powder. Add in (1) 6 oz. bag of grated parmesan and 6 tbs. of almond flour to the powder and blend again for about 10 seconds. This is your breading.

If you’re using whole breast, you will need to split your breast and pound them flat, about 1/4″ thick and then salt/pepper both sides.

Once your chicken is seasoned, place a 1 piece of black forrest ham and 1 slice of swiss cheese longways on the chicken.

Roll your chicken slowly from one end until you’ve created a perfect roll. I chose not to add toothpics here and it totally worked fine. You just need to be careful with how you handle them.

Dip your cordon bleu rolls into your egg wash and directly into your breading mix. Ensure both sides and ends are covered in the batter.

Once you have all your chicken battered, place into your pre-heated air fryer and air fry at 400 for 20 minutes. Keep the seam side down and there won’t be any need to flip.

Pair with your favorite side dish and dippin’ sauce and enjoy!

Keto Cabbage Roll Enchiladas

Hold the press! Here you go, you can have enchiladas on Keto whenever you want too… and it tastes like the real deal. I’m sure there are recipes out there, but I just thought this one up this week and we made it happen this weekend. We chose to go with a cream sauce instead of a traditional red enchilada sauce. Besides, this how I order them in a restaurant. Anyhoo, I hope you enjoy making them and enjoy eating them as much as I have. If you have any questions, just drop me a message on the contact me page.

Sauce Ingredients:

2 tbs grass fed salted butter; 2 cups chicken stock/broth; 1/2 cup heavy whipping cream; 4 tbs sour cream; 3 cups natural cheddar cheese; 1 tsp onion powder; 1 tsp ground cumin; 1 can (4 oz) green chilies; good pinch of salt; 1/4 cup natural cheddar cheese for topping before oven;

Enchilada ingredients:

Medium head of cabbage

3 large chicken breasts; seasonings of choice

Instructions

Boil your head of cabbage in a stock pot on the stove. You are basically just blanching. As the leaves get tender, using tongs, start to pull the leafs away and place off to the side as seen in the pictures. This will be your tortilla.

On a cutting board, cut your chicken into strips and cut in half. You don’t have too, I choose to cube the chicken to get more surface contact for seasoning. Rub the chicken lightly with olive oil and season the heck out of them. Place into your pre-heated air fryer and air fry for 12 minutes. No need to flip, they will be just fine. Remove when done and let chicken rest for about 5 minutes before chopping it up. Set aside.

In another pot on the stove, pour all of your sauce ingredients into the pot. Continue to stir as the cheese melts and the sauce thickens. I actually added 1 tsp of Xanthem gum to help thicken it up. You can add more cheese or a bit of cream cheese if you like but it raises the calories greatly. Once your sauce is thick enough (you decide what thick enough is), remove from heat.

Lay out your cabbage leaf on a plate. Get a good hand-full of chicken and place on the inside. Tuck both sides and roll from the side the meat is on. Once you make a full roll, you can cut the excess cabbage off if you like, it makes it look cleaner. Continue until you fill your casserole dish, ladle your cause on top. My dish held about 8 or 9 ladles of sauce. We put the remainder of the sauce in a container to use on another dish later. Sprinkle your 1/4 cup of cheese on top and bake at 350 for 25 minutes. Remove and enjoy!

Nutrition facts (2 cabbage rolls, about 1 ladle of sauce):

294 calories; 4 net carbs; 17 g fat; 29 g Protein

Keto Creamed Spinach

Super simple, super Keto Creamed spinach. If you like creamed spinach, then you will want to try this one. It was cooked in less than 15 minutes. 1 serving is only 4 net carbs. You can’t go wrong. Here, we paired it with our crispy air fried spicy chicken tenders (can be found on it’s own recipe).

Creamed Spinach Ingredients:

3 oz. cream cheese; 3 tbs grass fed salted butter; 16 cups baby spinach (seems like a bunch but it’s not); 1/2 cup heavy whipping cream; 4 tbs grated parmesan (to top); 3 garlic cloves or garlic powder; salt, pepper to taste

Instructions:

On the stove-top, melt the butter with your garlic cloves or powder and add your 16 cups of spinach. You may need to cook some of it down and keep adding until you’ve added all 16 cups. Don’t worry, it will all fit. Once your spinach has been sweat down, add your heavy cream, cream cheese, and all of your seasonings. Keep slowly stirring until the cream cheese is melted and reduce to low heat and allow to simmer and thicken. If your creamed spinach is still too runny, you can add a little more cream cheese or more spinach to help thicken it up. This recipe should make about 4 servings.

Nutrition facts per 1 serving:

4 net carbs; 28 g of fat; 8 g of protein; 298 calories