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Month: April 2019

Keto Berry Muffins

I am a sucker for any sort of baked good. Donuts, muffins, breads, cakes, pies, etc- you name it, I probably have or will eat it! And some people think that Keto takes away the option for you to have all of those things that you love – but I’m here to tell you, it does NOT! Keto isn’t about deprivation. You don’t have to deprive yourself of the foods you love, you just have to learn how to make them – and the more I learn about Keto and make things, the easier it gets!

This muffins are a win in my book. They are moist, sweet, and perfect for breakfast, snack, or a dessert. Anytime you are in the mood for something sweet! The flavor is amazing. I think it is in big part to the almond extract. It gives a very distinct flavor that is oh so good!

Now I call these the Keto ‘Berry’ muffins because you can really use any berry you want in them. You may just need to adjust the nutritional content (or maybe even add in a little more sweetener if your fruit is more on the tart side). Having said that, I think everything is perfect as-is for strawberries. That is my favorite fruit and the one I used for these muffins.

Finished muffings.jpg

Most of the stuff needed for these are staples in any Keto-ers kitchen. Here’s you supply list:

This recipe is pretty simple (per my usual!).

To get started, preheat your oven to 350. You’re going to use two separate bowls. One to mix the dry ingredients and one for the wet ingredients. Mix the wet ingredients until creamy, then add the dry ingredients. Then either mix the strawberries in by hand or on low.

Place the paper liners in 10 of the muffin wells and divide the batter among the 10 liners. Each one should be 2/3 – 3/4 of the way full. Don’t overfill unless you want a mess in your oven! Bake them for 25-30 minutes, or until a toothpick comes out clean. And now try not to eat all of them!!

Oh, and did I mention — only 2 net carbs per muffin!

Keto Berry muffin nutrition.jpg

PRINTABLE RECIPE

Keto Berry Muffins

Prep Time:  5 min
Cook Time: 30 min
Servings: 10
Net carbs per serving: 2

Dry Ingredients:
1 1/2 c almond flour
1 tsp baking powder
1/2 tsp xanthan gum
1/2 c granulated sweetener

Wet Ingredients:
2 eggs
1/2 tsp almond extract
1 tsp vanilla extract
3 tbsp butter, melted
3 tbsp unsweetened vanilla almond milk
1/2 c chopped berries of choice, recommend strawberry

Preheat your oven to 350.In one bowl, mix the dry ingredients in another, mix the wet ingredients except the berries. Mix the wet ingredients until creamy, then add the combined dry ingredients. Once well mixed, you can either mix the strawberries in by hand or on low.

Place the paper liners in 10 of the muffin wells and divide the batter among the 10 liners. Each one should be 2/3 – 3/4 of the way full. Don’t overfill unless you want a mess in your oven! Bake them for 25-30 minutes, or until a toothpick comes out clean.

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Keto Snickerdoodle Crepes

This is one of the recent recipes I’ve made, but I have had so many people ask about it, it jumped to the front of my pile that’s waiting to be posted – and for good reason! These crepes are the BOMB! Whether you are doing Keto or not, they are delicious. And you can eat them as a meal or for dessert!! Crepes are super versatile too, so you can easily change up the recipe to make it how you want.

Now here’s what you need:

THAT’S IT!!

If you’ve been following my blog, you know that I love recipes that don’t require a lot, are simple, and taste delicious. Well, this recipe gets a big fat ✔ on all three of those!

So to get started, you are going to put your eggs, cream cheese, 1 tsp cinnamon, and 1 tbsp granulated sweetener in your blender. (Personally, I like the Ninja single serve blender and use it for a lot of things that are small batches, or smoothies!) Once you have that done, heat your small frying pan over medium heat and throw in a pad of butter (roughly 1/2 tbsp) once it’s warmed up. Give it a few minutes so it gets up to temp. If you put the batter in when it’s too cold, it’s not going to turn out as well.

Pour in enough batter to get about a 6 inch crepe (I got a total of 10 crepes out of my batch, but depending how big you make them, that amount can vary). You’ll give it a few minutes to cook, roughly 3-4. Carefully flip and cook 2 more min. You don’t want to overcook as these will dry out and then be more difficult to roll up.

While those were cooking, I mixed up the filling. Mix the 1/3 cup sweetener and 1 tbsp of cinnamon in a bowl, then add about half of that to the softened butter to make up the spread for the crepes.

Make sure to let the crepe cool before you put the filling in! Remember, it’s butter, so what happens when you put butter on a hot pancake/piece of toast, etc – it melts right in! Well, same thing will happen here! I threw mine in the fridge or freezer to help cool them quicker – frankly these smelled amazing, it was hard not to eat them as they finished!!

Continue frying the batter until you have all your crepes and they are cooled. Then spread about a tbsp of the filling mixture on each crepe, more or less depending on how many crepes you got out of your batch. Then roll them up and put them on a plate until they are all done. Take the remaining cinnamon sweetener mixture and sprinkle over the top. Now, try not to eat the whole platter!

Full disclosure – the first night, I ate them just like that. The second time I made them, I was told I HAVE to try them with syrup. I’m thinking, ‘yeah right, how much better can they be?’. But I did anyways. And then I vowed to never have them without it again. It is not ‘needed’ for this recipe, but so highly recommended!! Get yourself some Walden Farms pancake syrup. You won’t regret it.

And now the BEST part. Seriously, you ready?!

These are only 1 net carb each. Yep, 1!

So now that you know that, seriously try not to eat the whole plate! I dare you.
Crepes with syrup.jpg

You can easily change these up.

  • Add some extract instead of the cinnamon to the batter and/or the butter.
  • Use a cream cheese filling instead of the butter.
  • Add baking powder to the mix to make the crepes fluffier and more ‘pancake’ like. The options are really endless. Comment below if you make these and how they turn out!

PRINTABLE RECIPE

Keto Snickerdoodle Crepes

Prep Time:  5 min
Cook Time: 30 min
Servings: 10
Net carbs per serving: 1

Crepe:
6 eggs
5 oz cream cheese
1 tsp cinnamon
1 tbsp granulated sweetener

Filling:
1 stick (8 tbsp) softened butter
1/3 cup granulated sweetener
1 tbsp cinnamon

Put your eggs, cream cheese, 1 tsp cinnamon, and 1 tbsp granulated sweetener in your blender. Once you have that done, heat your small frying pan over medium heat and throw in a pad of butter (roughly 1/2 tbsp) once it’s warmed up. Give it a few minutes so it gets up to temp. If you put the batter in when it’s too cold, it’s not going to turn out as well.

Pour in enough batter to get about a 6 inch crepe (I got a total of 10 crepes out of my batch, but depending how big you make them, that amount can vary). You’ll give it a few minutes to cook, roughly 3-4. Carefully flip and cook 2 more min. You don’t want to overcook as these will dry out and then be more difficult to roll up.

While those were cooking, I mixed up the filling. Mix the 1/3 cup sweetener and 1 tbsp of cinnamon in a bowl, then add about half of that to the softened butter to make up the spread for the crepes.

Make sure to let the crepe cool before you put the filling in! Remember, it’s butter, so what happens when you put butter on a hot pancake/piece of toast, etc – it melts right in! Well, same thing will happen here! I threw mine in the fridge or freezer to help cool them quicker – frankly these smelled amazing, it was hard not to eat them as they finished!!

Continue frying the batter until you have all your crepes and they are cooled. Then spread about a tbsp of the filling mixture on each crepe, more or less depending on how many crepes you got out of your batch. Then roll them up and put them on a plate until they are all done. Take the remaining cinnamon sweetener mixture and sprinkle over the top. Now, try not to eat the whole platter!

Snickerdoodle crepes nutrition.jpg

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Keto Chocolate Mint Fat Bombs

Since snacking can be a little harder when you are a Keto diet (because there aren’t THAT many thinks on the grocery store shelves that are Keto friendly that actually taste good) – I turn to fat bombs for both snacks and desserts when I want something. Another fat bomb that is easy to make (and you can switch up the extract you put in for different flavors) is a chocolate mint fat bomb – or sometimes referred to as the Andes fat bomb.

Here’s the ingredient list:

 

The instructions for these are super easy as well (I’ve told you before – I like things that are quick and easy!!)

Combine the dry ingredients – cocoa powder, chocolate protein powder, and powdered sweetener – in a bowl and whisk together til mixed.

Put the coconut manna and coconut oil in another bowl. For the coconut manna, you may have to microwave for about 20-30 seconds to soften it and stir it up. It tends to solidify on the top. Once you have the manna and the oil in a bowl, microwave for 30-45 seconds and stir together. Add in the extract, stir. Once that is mixed, add in the dry ingredients and whisk until it is all incorporated.

Then I used a teaspoon and spooned the mixture into the silicone molds. Put in the refrigerator for about 30 min to an hour until they are set up. They easily pop out of the molds.

I like to store in the freezer and just take 1 or 2 out when I want them. Best part? No carbs!

PRINTABLE RECIPE

Keto Fudge Mint Fat Bombs

Prep Time: <5 minutes
Cook Time: 5 min
Servings: 18
Net carbs per serving: <1

4 tbsp coconut manna
3 tbsp coconut oil
2 tbsp cocoa powder
2 tbsp chocolate protein powder from Kiss My Keto (use code MOMOF2ANDFOODAHOLIC to save 20% off your order!)
1 tbsp powdered lakanto sweetener
1/4 tsp peppermint extract (more or less depending how minty you like them!)

Combine the dry ingredients – cocoa powder, chocolate protein powder, and powdered sweetener – in a bowl and whisk together til mixed.

Put the coconut manna and coconut oil in another bowl. For the coconut manna, you may have to microwave for about 20-30 seconds to soften it and stir it up. It tends to solidify on the top. Once you have the manna and the oil in a bowl, microwave for 30-45 seconds and stir together. Add in the extract, stir. Once that is mixed, add in the dry ingredients and whisk until it is all incorporated.

Then I used a teaspoon and spooned the mixture into the silicone molds. Put in the refrigerator for about 30 min to an hour until they are set up. They easily pop out of the molds.

Fudge mint fat bombs

 

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

 

Keto ‘Almond Joy’ Fat Bombs

You can never go wrong with chocolate. Throw in coconut and almonds, and I’m all for it! And I’m all for things that are easy to make and my 4 year old helped with a big portion of these – so that tells you how simple they are!

You also don’t need very many ingredients or supplies! Here’s all you need:

  • coconut oil (either refined or unrefined is fine, just depends how ‘coconut-ty you want them)
  • peanut butter
  • cocoa powder
  • shredded/shaved coconut
  • whole natural almonds
  • mini muffin pan (24 ct)

To get started with these, all you have to do is put 3 almonds in each well and top with 1/2 tsp of coconut. Set aside.

In a microwave safe bowl, put the coconut oil and peanut butter. Microwave for 30 second interval, stirring each time, until well mixed. Add it cocoa powder and stir until all incorporated. I recommend using a 8 cup glass measuring cup because you can just pour out the chocolate mixture into each well. Makes it so much easier!

Once you have the almonds and coconut covered, chill in refrigerator for at least an hour. I recommend to store in the freezer and thaw out a couple as you want them!

These are super simple to make and one batch makes 24 fat bombs, only 2 net carbs each.

PRINTABLE RECIPE

Keto ‘Almond Joy’ Fat Bombs

Prep Time: < 5 min
Cook Time: 10 min
Servings: 24
Net carbs per serving: 2

1 cup coconut oil (I prefer unrefined, but either works great!)
1 cup natural peanut butter
3 tbsp cocoa powder
1/4 c shredded coconut
72 whole natural almonds

To get started with these, all you have to do is put 3 almonds in each well and top with 1/2 tsp of coconut. Set aside.

In a microwave safe bowl, put the coconut oil and peanut butter. Microwave for 30 second interval, stirring each time, until well mixed. Add it cocoa powder and stir until all incorporated.

Once you have the almonds and coconut covered, chill in refrigerator for at least an hour. I recommend to store in the freezer and thaw out a couple as you want them!

almond joy fat bombs nutrition.jpg

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Keto Sour Cream & Chive Crackers

There are so many Keto friendly dips out there, but WHAT do you dip in them? Regular crackers and chips are super high in carb. There are a couple options you can find online, but the ones I’ve had so far are NOT very good. So I decided to make my own.

The ones I made for myself I used sour cream and chive, but my husband doesn’t like chives/onions, so I made plain sour cream crackers for him. The plain sour cream ones are perfect to use to dip!

This cracker dough is pretty similar to fat head dough (which is super versatile and a staple of every Keto dieter!).

Here’s your ingredient list and recommended items for this recipe:

PRINTABLE RECIPE

Sour Cream & Chive Keto Crackers

Prep Time: 40 min (including refrigeration time)
Cook Time: 15 min
Servings: 12
Net carbs per serving: 2

1 3/4 c mozzarella cheese, shredded
2 tbsp sour cream
1 egg
1/4 c almond flour
1/4 c coconut flour
2 tbsp chives
2 tbsp butter, melted
1/8 tsp salt

Start by putting the cheese in a microwave safe bowl and heating for 30 second at a time, stirring after each 30 seconds until cheese is melted. Add in sour cream and stir until well mixed. Once mixed, add in remaining ingredients. Stir or use your hands until well combined. Place in the refrigerator for 30 minutes or longer until chilled. This step is very important or the crackers will not roll out/cut easily!!

Preheat oven to 300 degrees. Once your dough has chilled, take a chunk of it (I did 1/4 at a time and left the rest in the fridge so it doesn’t soften) and roll it between two pieces of parchment paper. Roll to about 1/8 or 1/4 inch thick. Use your mini cookie/cheese cutters or a knife and cut out small crackers. Place the silicone mat on the cookie sheet and then place the crackers on the mat. You can put these pretty close together, they do not puff out/spread much at all. You can brush with melted butter and sprinkle with salt if desired. I did not do this part and they came out great!

Bake for 12-15 minutes or until browned. Remove and cool. Store in airtight container. You may have to adjust your cooking times depending on your oven. Play around with what works best for you, some ovens run hot. You want these to dry out and cook. If you cook too high, you’ll end up with it dark around the edges and soft in the middle.

 

Keto Sour Cream & Chive crackers Nutrition

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!