This blog entry will be short! I just wanted to share with all of my awesome followers that I am now on facebook as well. Here is the link!
I will still be posting here on the blog, but will use the facebook site to share more frequently. I plan to share more scientific articles and research as well as some motivational pieces!
Thank you for all of your support! You all are awesome!
It’s getting hot outside and there are few things that can cool you off like an ice cold treat. That’s why I made these summertime fat bombs.
These are the ingredient’s you’ll need + a microwave safe bowl:
1 cup of Extra Virgin Coconut oil – that highly proccessed stuff won’t give the same flavor.
2 Tbs Sugar Free Watermelon Syrup
2 Tbs Sugar Free Strawberry Syrup
2 oz cream cheese
3 Tbs Lemon Juice
1 serving of liquid sweetener
Directions:
Put all of the ingredients in a microwave safe bowl.
Microwave for 1 minute. Then stir.
Microwave for an additional minute.
Then pour your mixture into molds.
Freeze the molds for about 2 hours.
When they come out, they will look a little separated. It’s not what I expected, but it’s still awesome. The top part tastes like a sweet tart.
You can store these in the freezer for a nice cold treat on hot sunny days.
Enjoy!
Hello fellow ketoers, it’s been a while since I’ve posted. Most of this has been for lack of inspiration, but through some recent cooking experiences, I think the blogger’s block is gone.
And to kick off a new set of recipes, I thought I’d share with you my recent favorite recipe, The Best Keto Pancakes in the world.
Pancakes have always been a favorite of mine. When I was little, my nana would make them for me from a box in a pan with a ton of grease to the point when they were “crispy around the edges”. My mom would refused to make them that way, thinking that the fat in the grease would clog my 3 year old arteries. Of course, mom was a product of the low fat high carb craze of the time, and somehow miraculously stayed thin through that crazy time.
As a teenager, I learned the dangers of high carb diets, so despite my love for them, I generally stayed away from them. However, three or four times a year, I’d whip up a batch and devour them with a smile on my face. Pancakes are definitely a favorite “comfort” food of mine.
As a ketoer the last few months, I have been very intrigued by various recipes and have tried a lot of “low-carb” versions of famous high carb foods. I tried the cream cheese pancakes, made primarily of cream cheese and egg. I found them to taste very… ummm…. cream cheesey and eggy…. for lack of better words. I literally felt like I was eating cream cheese eggs. Not a fan. And then I tried mostly almond flour based ones. And they tasted very gritty and grainy. Much more like a “health food” than a “comfort food”. And then I’ve SEEN recipes for other pancakes with 50 low carb ingredients that I’ve never heard of and would not be able to buy at my local grocery store. Sorry, but I am a human, and if I crave pancakes, I can’t wait for my amazon order of low-carb foods to arrive in 2 weeks… I want pancakes NOW.
And so, after several attempts, I have found my absolute new favorite recipe for pancakes. And I’m going to make a bold statement: I like them better than high carb pancakes!
No crazy ingredients. These pancakes call for things that almost every ketoer probably already has.
Basic Ingredients:
You can make these pancakes with just these ingredients. However, I add a little more to them to make them tastier.
Full ingredient list:
Directions:
2. Put a BUNCH of butter in a big skillet or griddle, and turn the burner on a medium heat.
3. Once the butter has melted, put the pancake mix in. I make each pancake about 3-4 Tablespoons, about the size of the head of my spatula. These pancakes stay together pretty well, but still break occasionally, especially if they aren’t ready to be flipped yet. The pancakes aren’t ready to be flipped for 3-5 minutes. Once they bubble up, like regular pancakes, you can flip them. This is one of the reasons I prefer this recipe over the cream cheese and egg only mix, because it was impossible to tell if the pancakes were ready to be flipped or not.
Above, is what the batter looks like when you first put it in the pan. Below, you can see what the flipping process looks like. The ones on the left were just flipped, and the ones on the right are ready to be flipped.
5. Top with your favorite toppings. I like making my own whipped cream and then adding a couple of Tablespoons of low/no carb syrup.
Carb facts for this batch are below. In the picture, there are 5 pancakes. The batch makes about 30. So the myfitnesspal information is for 1/6 of a batch.
Keep Calm, Keto On, and Enjoy!!! 🙂
Keto Girl in a Carbed Up World 