Peanut Butter Cookies from a Very Special Guest.

Many of you know that I’ve been doing keto for a while. What you might not know is that Keto has been rubbing off on my family members, too! This recipe for these delicious peanut butter cookies comes from my sister.

My sister has been doing keto for about 6 months now, and has a unique experience with it since she is still a high school athlete. Her progress pictures are below.

 

Throughout the summer, she will share her tips and tricks to working keto into her lifestyle on our blog. I’m super proud of my sister for taking the bull by the horns and changing her life!

Ok, without further ado, here’s what you came for, the Peanut Butter Cookie Recipe!

With many cookouts and parties this summer, these low carb peanut butter cookies will be a perfect dessert.

What you will need:

 

1 cup of creamy peanut butter

1 teaspoon of vanilla extract

1 egg

Up to 1 cup of sweetener

+ some oil (apprx. 1-2 tbs, but it will depend on how creamy your peanut butter is)

Directions:

Pre heat the oven to 350 degrees

Mix the peanut butter, sweetener, egg, and vanilla extract into a small bowl.

 

 

While mixing these ingredients, add small amounts of the oil to the batter until the batter looks like this:

Small amounts go a long way! Once finished mixing, use a large non-greased cookie sheet to place the cookies on.

Roll the cookies into a 1 inch cookie.

Place a fork on top to flatten the cookies out and for a cute decoration.

Place the cookie sheet into the oven and wait for 9-11 minutes.

 

 

Then take them out and allow a good 5 minutes for cooling. Enjoy! Makes about 2 dozen cookies

 

Advertisements

One Pancake to Rule Them All

Keto Girl Pancakes

 

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:

  • 4 eggs
  • 1 cup of almond flour or meal
  • 1 brick of cream cheese

Image

 

You can make these pancakes with just these ingredients. However, I add a little more to them to make them tastier.

Full ingredient list:

  • 4 eggs
  • 1 cup almond meal/flour
  • 1 brick cream cheese
  • 1 TBS vanilla (in the picture it looks like vodka, don’t get too excited. That’s homemade vanilla extract!)
  • 2 TBS Sugar Free Caramel Syrup
  • 1 Tbs Butter
  • 1 tsp cinnamon

Image

Directions:

  1. Measure out all the ingredients and blend them together. I used a magic bullet (it didn’t quite fit, but I mixed it up in two batches). You could use a hand blender or a food processor. A blender might be more difficult because a a lot of the ingredients are solid or semi-solids and may not mix well.

Image

2. Put a BUNCH of butter in a big skillet or griddle, and turn the burner on a medium heat.

Image

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.

Image

 

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.

Image

 

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.

Image

Image

 

Keep Calm, Keto On, and Enjoy!!! 🙂

Image

 

 

 

Keto “Mock”Griddles

I love breakfast foods, but when eating a low carb diet, breakfast foods can sometimes get old. Here’s a recipe with bacon and eggs that won’t bore your tastebuds. Without any further ado, The Keto “Mock”Griddle.

12

Ingredients for the bun:

  • 1 egg
  • 1 cup almond flour
  • 1/4 cup of Vermont’s Sugar Free Syrup (Found in the diabetic/sugar free section of the grocery store
  • 6 quirts liquid sweetener
  • 1/4 cup water

Put the almond flour in a small mixing bowl.

Image

Add the syrup and mix.

Image

Add the water and mix.

Image

Add the egg and mix.

Image

Add the sweetener and mix.

Image

Put half a tablespoon of butter in a skillet on medium heat and let it melt. Pour a small amount of the mixture into the pan and let it cook for about 5-6 minutes.

Image

Flip over for 2-3 more minutes on the other side.

Image

Continue to do this until all of the “buns” are made. On top of your buns, add your favorite breakfast ingredients. I had bacon, egg, and cheese. You could omit my ingredients and add your own. I’d like to try sausage on mine next. Adding sauted onions might be nice, too.

Here are the nutrition facts for 1 MockGriddle with 2 slices of bacon, 1 egg, and a little cheese. Only 6 next carbs!

Image

Here’s the nutrition facts for 1 part of the bun.

Image

Enjoy!

Image

Fiesta Chicken Casserole

Image

Ingredients:

1/8 cup of queso con salsa

2 pounds Boneless Skinless Chicken Tenderloins

1/4 cup heavy cream

1/2 cup of shredded cheese (divided into 2 1/4 cups)

2 Tbs Taco Seasoning (about 1/2 packet)

2 cups of chopped cauliflower

1/2 cup Parmesan cheese

4 Tbs Cream cheese

1/2 package of bacon

Directions:

  1. Cook your chicken and bacon. I baked both of mine for about 30 minutes at 350.
  2. Set aside you cauliflower and 1/4 cup of cheese. Mix all the other ingredients into a bowl until it looks like a chunky sauce.Image
  3. Add your cauliflower to this batter.Image
  4. Check on your chicken. Once it’s ready, shred it! You can use two forks to pull them apart or a salad chopper works, too.Image
  5. Mix your chicken in with the other ingredientsImage

Put this mixture in a casserole dish. Top with the other 1/4 cup of cheese and crumbled bacon. Bake at 350 for 25 minutes.Image

Let it cool a bit before you serve it.ImageImage

Nutritional Information:

Image

English Toffee Fat Bombs

I’m pretty sure that Fat Bombs were named by a male because the name does not sound nearly as appealing as the treat itself is. I think if I invented the fat bomb, I’d probably name it “PMS Lifesaver” or “Chocolaty Drops of Heaven” or “There’s No Way I can Eat these and Lose Weight Candies”.

These delicious treats keep me full for hours with providing me with my coconut oil needs for the day. They also help get my fat intake up, which is essential to the keto diet. If you have concerns about me eating too much fat and my body absorbing all the fat, don’t worry. Remember, on Keto, my body runs on fat, not glucose. In fact, studies, like this one completed last month in the UK, have shown that even saturated fats aren’t bad for you. Remember, fat doesn’t just go straight from our mouth to our stomach to our hips and gut. It’s broken down and used by the body, just like other nutrients. If there is excess, then yes, the body will store it. However, your body won’t store the fat if it is used as energy.

Ok… Enough already!

This is the recipe for English Toffee Fat Bombs.

Ingredients:

  • 1 cup coconut oil
  • 2 tbs butter
  • 4 oz cream cheese
  • 3/4 Tbs cocoa powder
  • 1/2 cup of Natural Peanut Butter
  • 3 Tbs Davinci Gourmet Sugar Free English Toffee Syrup

The suryp comes in a bottle like this:Image

Directions:

  1. Put all of your ingredients in a pot on the stovetop on a medium/low heat. Image
  2. Stir until everything melts together and is smooth.Image
  3. Pour them into a mold of some kind. I used a mini muffin pan, but I hear some people use silicone pans. Pop those suckers in the freezer for a few hours.Image
  4. After a few hours, they’ll be good to go. Pop them out and try not to eat them all! They store well in the freezer.Image

Nutritional Information:

Image

Cheesy Garlic Mashed Potatoes…. Errr… Cauliflower

My second favorite food is potatoes. I like them cut and fried. I like them smashed and covered in butter, cheese, bacon and garlic. I’ll take em baked or broiled. I’ll eat them in a salad or with a burger. I’ve even eaten them raw. I like white ones, red ones, and purple ones. I don’t care if their from Idaho or Ireland or Frito Lay; if they are that starchy goodness, I’ll take them anyway you make ’em.

Giving up potatoes has always been difficult for me. In the past, cheating on low carb diets usually meant eating at least one helping of potatoes. I’ve actually thought in the first part of this round of Keto, “I’m probably going to have to occasionally cheat on my diet because I can’t live without potatoes.”

Then I stumbled upon a recipe for Mashed Cauliflower.

I know what you must be thinking. “There is no way on earth you can make cauliflower taste like a potato. It’s impossible.” I thought the same thing when I heard about some Ketoers eating it.

But believe me, as a self-professed potato addict, this recipe for mashed cauliflower is so convincing that I call them mashed potatoes. When I’m told my husband what I was making for dinner, I said, “Mashed potatoes,” and neither of us batted an eye. I just don’t refer to it as mashed cauliflower. Part of that probably is because it doesn’t have the same ring to it, but the other, much larger part of it, is that they taste incredibly similar to mashed potatoes that I forget what it is I’m actually eating.

So without any further ado,

Cheesy Garlic Mashed Potatoes Cauliflower

Ingredients:

Image

These are the ingredients. Except I forgot the butter! You need a stick of butter!

  • 1 medium head of cauliflower
  • 1/2 cup of heavy cream
  • 1 stick of butter (and you must say it like Paula Deen as you pull it out of the fridge)(Just Kiddding… but I imagine myself saying it like her!)
  • 1/2 cup of Parmesan cheese
  • 4 oz of Cream Cheese
  • 5 cloves of Garlic
  • 2 cups of shredded cheese (I started shredding my own from a block because of the additional additives in shredded cheese)
  • 3 Tbs of fresh baby dill, or 1 Tbs of dried dill
  • Any other toppings you want on your potatoes (I add crumbled bacon to mine)

Directions:

  1. Chop your Cauliflower into smallish pieces, put it in a pot of water, and let that sucker boil for a good 30-40 minutes until it is super soft.Image
  2. Drain the Cauliflower. Put it back in the pot (now without water since you drained it) and put the cream cheese, Parmesan, and butter on top of the cauliflower. Mash those suckers up with some sort of mashing device. You could also use a hand mixer, but don’t put the mixer in a non-stick pan unless you want bits of Teflon in your potatoes. Just transfer it over to a mixing bowl before using a hand mixer.Image
  3. Once those are mixed up, add the shredded cheese, garlic and heavy cream. Keep on mixing! Image
  4. Finally, add the dill. Mix the potatoes up really well and cook them on low for 5-10 minutes so all the flavors blend in.
  5. Serve it up, however you like it. I threw some bacon crumbles on top.Image

 

I hope you enjoy this as much as I do. This has been a lifesaver on Keto. I’m so glad I don’t have the urge to quit Keto for a day to gorge myself on unhealthy starches. Eating a few portions of this every few weeks actually keeps my potato cravings in check.

The Nutrition facts (without garnishes) are as follows:

Image