Tag Archives: low carb

Keto Cornbread

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!!

Ingredients:

  • 1.5 cups almond flour
  • 1/2 cup Keto approved sweetener (if you don’t want sweet cornbread, remove)
  • 1tsp baking powder
  • 4 large eggs
  • 4tbs salted grass fed butter, melted
  • Avocado oil spray for the pan

Instructions:

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!

Keto Laredo Chicken

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!

Ingredients:

  • 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
  • Guacamole
  • Salt/Pepper to taste
  • Your favorite chicken seasoning

Instructions:

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!

Keto Pecan Pie

Just in time for Thanksgiving, we now have an option for a pecan pie that is 100% Keto friendly. Now this was just a trial run but it turned out pretty dang good. We are going to try a few other methods but there is absolutely nothing wrong with this version. Now with that being said, nothing can replace a real pecan pie, but this will get you pretty close!

Note: Pay attention to pecan placement. When putting the extra pecans on top, ensure the pretty side goes up. This was just a test run so I didn’t care.

Ingredients:

Crust:

  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 eggs
  • 8tbs (1/2 cup) melted grass fed butter
  • pinch of salt
  • 2tsp cinnamon (optional)

Filling:

  • 2 cups Lakanto sugar free maple syrup
  • 4 eggs
  • 2tsp vanilla
  • 2 cups pecan halves
  • 8tbs (1/2 cup) melted grass fed butter

I did not put any Keto friendly sweetener in the filling. I think I would go back and put in 1/2 a cup of brown sugar Keto sweetener next go round. You can find it here –> https://amzn.to/2Kh34su

Instructions:

Crust

You will need a 9″ pie pan. In a mixing bowl, add your dry ingredients and mix well. Once well combined, add in your 1/2 cup of melted butter. Mix this really well. Then add in your 2 eggs, whipped. Mix well. I ended up just mixing with my hands to make it easy.

Once you have a dough like consistency, place the mixture into your 9″ pie pan. Here, you will need to work it around to shape the dish. This took the longest to get up and around the edge. Maybe it would have been best to place between 2 sheets of parchment paper and rolled it into the pie dough.

Once you have your pie shaped, place into your pre-heated oven at 375 degrees for about 10 minutes. Make sure you poke a few holes in the bottom so your crust doesn’t bubble.

Filling

While your crust is cookin, make your pie filling. You will add all of your ingredients to 1 mixing bowl except your pecans. Once it is all mixed and combined, add in your 2 cups of pecans. Mix well once again. Your mixture will seem too watery but don’t worry, it’s going to cook just fine.

Remove your crust from the oven. Reduce the oven temperature to 350 degrees. Dump your filling into your pie dish. Before placing in the oven, add some extra pecans to the top with the pretty side facing up! Place in oven and bake for ~35 minutes. You will know when it is finished cooking as the center won’t be jiggly anymore.

After your timer goes off, remove from oven and let cool. Slice and enjoy!

Blackened Red Snapper with Cajun Cream Sauce

On my recent business trip to Louisiana, I ordered a dish just like this. I knew right then I wanted to re-create this dish, Keto friendly of course. I think my version is a little different tasting but it was fantastic. There was so much flavor in this dish, my taste buds didn’t know what to do. Of course as always, add/remove ingredients as you see fit.

Ingredients:

  • 3 Red Snapper fillets, fresh not frozen
  • 2tbs grass fed butter (basting the fish)
  • 4tbs grass fed butter (sauce)
  • 3/4 cup heavy cream
  • 1 serving of sun dried tomato’s (about 6-9 pieces)
  • ~20 small shrimp
  • About 1 cup of white organic mushrooms
  • 2tsp minced garlic
  • Cajun seasoning to taste
  • Pinch of pink Himalayan salt
  • pepper to taste

Instructions:

I started preparing the fish first. Melt your 2tbs of butter. Coat each side of the fish with the butter and apply a heavy coat of cajun seasoning and set to the side.

Now lets get the sauce simmering. It takes it a bit to thicken so we will make it and then cook the fish. In a fairly large frying pan, add your 4tbs butter, 2tsp minced garlic and your sun dried tomato’s. Cook on high heat for about 30 seconds, being careful to not burn the garlic or the butter.

Now reduce the heat to medium and throw in your mushrooms and frozen shrimp. Hit it with a good dose of cajun seasoning, the pinch of salt and some pepper. Let this cook for a few minutes until the shrimp is just starting to cook.

At this point, let’s add in the heavy cream. Once added, whisk it real good to combine. Keep whisking ensuring all the butter and cream mix. Cook this on medium heat for several minutes but try not to let this come to a boil.

I let this simmer the entire time while cooking the fish, stirring frequently. Once it has thickened, reduce the heat to low or pull off the stove top. If needed, add 1/8tsp of Xanthan gum to help thicken. I had to add a bit to mine to get the consistency I wanted.

Now let’s blacken that Snapper. On a frying pan, or cast iron, heat the pan on high for several minutes. Add a little bit of avocado oil to the pan. You want the pan screaming hot to get that good blackened char. When your pan is ready, place your fish in and let it cook on each side for about 3 minutes. I had some leftover melted butter that I poured over the top. I suggest you do the same. Don’t worry, it’s supposed to be a little charred looking. When done cooking, remove from pan and place on a rack to rest for a few minutes.

Plate and enjoy. I placed my fish over a bed of fresh green beans. Then top it with your creamy cajun sauce! Hold on tight, there is a lot of flavor in here!

Pumpkin Spice No-Bake Cheesecake Fluff

Ok, so I was just playing with a recipe here and I think I made something pretty dang good. I wanted simple, no bake cheesecake, but really didn’t find a recipe I wanted to try. So, I just took the general ingredients, threw it all in a bowl, whipped it up, and made magic. This is extremely “Thanksgiving” and would probably be good any time of year. Also, this is crust-less. This helps reduce calories and net carbs. Hope you enjoy.

Ingredients:

  • 16oz. block cream cheese (2 blocks)
  • 1 1/2 cup heavy whipping cream
  • 1 cup granular Keto approved sweetener
  • 2tsp vanilla
  • 1/4tsp pink salt
  • 1 cup sour cream
  • 4tsp cinnamon (yes, I love cinnamon)
  • 4tsp pumpkin spice seasoning
  • 2tbs coconut oil (optional, but recommended, used to help stiffen)
  • 7oz (the whole bag) Lilly’s pumpkin spice white chocolate chips (I’ve only found at Walmart)

Instructions:

In a large mixing bowl, put all of the ingredients in at 1 time except the Lilly’s chips. With your hand mixer, start on low and get it mixing. Work your way up to the high setting and whip for about 5 minutes, continually scraping the sides as you go. I just whipped it until it was nice and firm.

Once you are done whipping, and it’s nice and firm, dump in the Lilly’s chips and fold in. You do not want to put these in while using the hand mixer, it beats them up pretty good.

Transfer to a large pie pan. There is no crust, so it will all fit, just spread it around nicely. Place in the fridge to firm up. Mine took about 2 hours to get good and firm. It won’t cut like pie, but don’t worry, it sure eats good! Enjoy.

Keto Avocado Crema

This is the sauce that does it all. We use it as a dressing on salads, topping on tacos and even drizzle it on our eggs. It’s perfect for basically any occasion. Tonight, I made a fresh batch and added to our fish tacos. It was dynamite!

Avocado Crema added to fish tacos

Ingredients:

  • I bundle cilantro finely chopped
  • 1/2 cup sour cream
  • 1/4 cup water
  • Salt/Pepper to taste
  • 3tsp Cayenne (optional)
  • 1 squeezed lime
  • 2 avocados
  • Condiment bottle – If you don’t have one, here is a suggestion from Amazon–> https://amzn.to/35yWPHc

Instructions:

Wash your cilantro and finely chop. This is important if you want to put in to a squeezable container. If you don’t chop it fine enough, it will clog the tip and frustrate the heck out of you.

Even this isn’t chopped fine enough, still clogged my tip

Get your food processor out. Throw in 2 peeled avocados, the cilantro, 1 fresh squeezed lime juice, water and all of your seasonings. Put on blend and let run for 20 to 30 seconds. Remove the lid and give it a scrape down the sides and hit it again for another 15 seconds. If you put some on a spoon and it doesn’t slide off, you can add a bit more water. This will help when using as a dressing. Transfer to a squeezable condiment container or bowl and refrigerate.

The bottle will last about 2 days in the fridge before it starts to brown. If you are proactive and shake daily, you might squeeze another day or 2 out of it. Enjoy!

Cilantro Lime Chicken and Cauli Rice

Who’s ready for Mediterranean night? I was going for more of a Mexican dish but I think it is actually more Mediterranean. Either way, this was fan-fricken-tastic. There were flavors hitting the taste buds all over, no joke. It seems like a lot of work, but trust me, it isn’t. Start marinading your chicken early, or at least 30 minutes before, and you’ll be in for a treat.

Ingredients:

Chicken:

  • 3 large chicken breast(beaten to 1/2″ evenly) or 8 boneless thighs
  • 1 bushel cilantro
  • 1tsp lime zest
  • 1/4 cup lime juice or squeeze 3 limes
  • 3tbsp olive oil
  • Salt/pepper (to taste always)
  • 1tsp cumin
  • 3 cloves garlic, chopped

Cauli Rice:

  • 1 bag (16oz) cauliflower pears
  • 6tbs heavy cream
  • 1/2 yellow bell pepper, diced
  • 1/2 sweet onion, diced
  • 1/2 cup cherry tomato, sliced in half
  • 1tsp cumin
  • 1tsp paprika
  • Salt/pepper to taste
  • 1 small can green chilies
  • 1tbs olive oil

Instructions:

If you have time, get your marinade for the chicken done early. In the blender/processor, add all of the marinade ingredients to the processor and blend until smooth.

Place your chicken into a gallon ziploc bag and dump your marinade in the bag. Rub the marinade in really good ensuring all of the chicken is coated. Place in fridge. If you do this early, pull out of fridge and massage the marinade in every couple of hours and flip the bag.

When it’s time to cook, heat up a cast iron pan or regular frying pan. Add some olive oil and cook on medium high until the temp is 165. Make sure you flip every so often.

In a separate pan, add some olive oil and sauté your onion, bell pepper and tomato. Once they have softened, add in your cauliflower pearls, green chilies, cumin, salt, pepper and paprika and cook on medium high for about 5 or 6 minutes. Once that starts to soften, add in your heavy cream. Reduce the heat and let simmer for 10-15 minutes.

Add your cauli rice to a plate and top with sliced chicken.

Topped with homemade avocado crema

Keto Big Mac Salad

You know when you go to McDonalds and order a Big Mac, the burger itself isn’t all that good. What makes that burger so good is the sauce. Well, here we go, we can make an identical Big Mac sauce and add to a salad, hence, Big Mac Salad. This will remind you of eating a Big Mac. In fact, you can add this sauce to your bun-less burger and enjoy a Big Mac while still following a Keto lifestyle.

Ingredients (4 servings):

Sauce:

  • 3/4 cup mayo
  • 2tbs dill pickle relish
  • 1tbs mustard
  • 1/2tsp paprika
  • 1/2tsp garlic powder
  • 1/2tsp onion powder

Salad fixin’s:

  • 1lb 85-90% ground beef
  • Salt/pepper to taste
  • 1/2 cup diced sweet onions
  • 6 cups Romaine lettuce (or shredded)
  • 1/2 cup sliced red onion
  • 1 cup shredded natural cheddar cheese
  • 1 cup diced tomato
  • 1/4 cup dill pickles sliced

Instructions:

Prepare your Big Mac sauce ahead of time so it can chill in the fridge for a few hours. Add all of your sauce ingredients into a bowl and mix well. Cover and place in fridge.

For your salad, chop your wash and chop your lettuce. Put lettuce in salad spinner to dry your lettuce. Then, dice your onions, pickles and tomato, set aside.

Brown your ground beef stove-top. Add salt and pepper to taste. You shouldn’t need other seasonings as your Big Mac sauce should be the star of the show. Feel free to use ground chicken if you prefer.

Build your salad. Add your lettuce, onions, pickles, tomato, grated cheese and top with the Big Mac sauce. Toss your salad to get it all coated with the sauce and enjoy!

Keto Shrimp Carbonara

Last week I made chicken carbonara and said I wanted to try it with shrimp. And let me tell you, it’s THA BOMB! This will absolutely not disappoint. It takes less than 30 minutes to whip this all up. The nice thing about using shrimp is that you don’t have to cook it first. Just toss it in at the end and let simmer to finish. It’s out of this world delicious!

Ingredients:

  • 1.5lbs jumbo shrimp (I think 2-2.5lbs would be better)
  • 6tbs of bacon crumbles or 6 slices of bacon cut into small crumbles
  • 1 cup heavy whipping cream
  • 1/3 cup grated parmesan cheese
  • 8 cups of baby spinach
  • 1/2 cup chicken broth
  • 1tbs grass fed butter
  • 2tsp minced garlic
  • Seasonings:
    • 1 tsp garlic powder
    • Salt/pepper to taste
    • Onion powder
    • 1 tsp Italian seasoning
    • 1 tbs Basil

Instructions:

In your pan, put your butter, onion powder and minced garlic and sauté for about 30 seconds.

After you saute for 30 seconds or so, put in your heavy cream and chicken broth. Once this starts to thicken, add your parmesan cheese, basil and Italian seasonings. Toss in your 6 tbs of crumbled bacon and 8 cups of spinach. Keep stirring, cooking on medium heat and let this continue to thicken for several minutes.

Once the spinach has reduced, layer in your raw shrimp. Don’t worry, it will cook no issue during the simmer. Let this simmer on medium-low for about 10 minutes, stirring frequently. After about 10 minutes, or your shrimp is cooked (lightly pink), remove the heat and let sit for a few minutes to thicken. Plate and enjoy, and I mean enjoy!

Keto Creme Brulee

You absolutely will feel like you are dining in an elegant restaurant. This fancy dessert will knock your socks off. It takes minimal effort to make. The hardest part is waiting for it to chill so you can enjoy properly! You’re going to want to make this one. I knew the minute I saw this recipe, it was happening. Who doesn’t like custard? How about a fully Keto custard? Yeah, that’s correct, this recipe is 100% Keto.

Ingredients:

  • 6 large egg yoks (discard the whites)
  • 2 cups of heavy whipping cream
  • 5 tbs Keto approved sweetener (I prefer this one I buy off Amazon –> https://amzn.to/33zSgNa ) or pick up at Costco
  • 2 tsp vanilla extract

You will also need some 4 oz. ramekins or oven safe bowls. I picked up a set of 6 ramekins on Amazon that were on sale –>https://amzn.to/3npsIug

Instructions:

Start a pot of water on the stove top. You will need towards the end. Fill it about halfway.

In a sauce pan, start with your 2 cups of heavy cream and only 1 tbs of the sweetener. Bring this to a boil and immediately remove.

While your cream is coming to a boil, separate your 6 egg yolks and put into a bowl. Add your 4 other tbs of sweetener and vanilla and whisk until combined.

When your cream has come to a boil and you removed, take 1/2 cup of the cream and dump into your egg yolk mixture. Whisk it until combined then dump this mixture into your hot cream mix.

Place your ramekins into an oven safe pan deep enough to hold water. Fill each one of them evenly with the mixture. As I stated before, I used 4oz ramekins so this made 6. If you have larger, then you will make less. Continue until all are full. Keep them in the oven safe pan. Add 2 or 3 cups of water so it comes up the ramekin about 1/2″ to an inch. This apparently helps the custard cook evenly. Place into the oven at 325 for 30 to 35 minutes until the Brulee is set-up but still a tad jiggly. Let cool on the counter for about 15 minutes then place in the fridge to chill.

Now for the fun part. After they have chilled, sprinkle 1 tsp of Keto sweetener (powdered or granular) on top and hit it with a cooking torch. If you don’t have one, use your oven broiler but watch it closely so it doesn’t burn. Now enjoy!

Can you eat it warm? Sure, but I think it’s best cold. You be the judge, but whatever you do, go make this one! You probably have everything!!!