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Keto Pizza

Enjoy a delicious keto pizza! Only 9 carbs for the entire 8″ pizza and it was delicious!

1/2 cop of mozzarella cheese (low fat)

1/2 cup of parmesan cheese (low fat)

2 tbsp of almond flour

1 large egg (cage free)

Seasoning to your liking (we used oregano, 1/2 tbsp of garlic paste, salt and pepper)

Mix all together

Mixture will look loose but that’s ok. Use parchment paper on a round 8″ baking pan poured the mixture in and spread it around, make it thin.

Baked it for 10 minutes, took it out and flipped the crust

Now add low fat favorite toppings, like low carb pizza sauce, low fat sausage, low fat chorizo, low fat pepperoni, and low fat mozzarella cheese

Baked for another 10 minutes

Enjoy your keto diet !

German Pancakes

Ingredients

6 large eggs

1 cup milk, (240 ml)

1 cup all-purpose flour, (120 g)

dash salt

1 teaspoon vanilla extract, (5 ml)

5 Tablespoons butter, (70 g)

Instructions

  1. Preheat oven to 425 degrees F.
  2. As oven preheats, put the butter in an un-greased 9×13- in. metal baking dish and place in oven, just until melted.
  3. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
  1. Bake, for 22-27 minutes or until edges are golden brown and puffy.
  2. To serve, sprinkle generously with powdered sugar and syrup.

Simple Carrot Cake With Cream Frosting

Ingredients:

1/2 cup plain yogurt (full fat)

3 eggs

1 tbsp vanilla extract

1/2 cup white sugar, 1/2 cup brown sugar

3 teaspoons baking powder

1 tsp of each: cinnamon powder, nutmeg, ginger

11/2 cups all-purpose flour

1/2 cup olive oil

2 cups shredded carrots

Cream Cheese Icing:

4 oz cream cheese at room temp

1/2 cup maple syrup

1/4 cup heavy cream

Preparation:

Preheat your oven to 350°F

Blend all of your ingredients

Add a sheet of parchment paper (or coat with butter) to your loaf pan and pour in the mix!

Bake for about 1 hour or until a toothpick comes out clean

Top with cream cheese icing and enjoy!

Simple Oatmeal Cookies

You can make healthy, flourless breakfast cookies using 2 cups of rolled oats, 1 egg, and 1/2 cup of Greek yogurt, plus a mashed banana or honey for sweetness. [1, 2]

Ingredients

  • Rolled oats: 2 cups (divided or blended slightly if you want a finer texture)
  • Greek yogurt: 1/2 cup (plain or vanilla)
  • Egg: 1 large
  • Sweetener: 1 mashed ripe banana or 1/4 cup honey/maple syrup
  • Baking powder: 1 teaspoon
  • Vanilla extract: 1 teaspoon
  • Optional add-ins: A pinch of salt, 1/2 teaspoon cinnamon, and 1/4 cup dark chocolate chips or dried fruit [1, 2, 3, 4]

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix wet ingredients: In a large bowl, mash the ripe banana (if using) and whisk it together with the egg, Greek yogurt, honey or sweetener, and vanilla extract until smooth.
  3. Add dry ingredients: Stir in the rolled oats, baking powder, cinnamon, and a pinch of salt. Mix well until a thick dough forms. Fold in optional chocolate chips or dried fruit.
  4. Shape the cookies: Scoop rounded spoonfuls of the dough (about 2 tablespoons each) onto the prepared baking sheet. Flatten them slightly with the back of a spoon or your fingers, as they will not spread much on their own.
  5. Bake: Place in the oven and bake for 15 to 18 minutes, or until the edges are golden and the centers are set.
  6. Cool: Let the cookies rest on the baking sheet for 5 to 10 minutes before moving them to a wire rack to cool completely. [1, 5]

Would you like recommendations on baking sheets or parchment paper to complete your baking setup?

Cottage Cheese Egg Bites

For the Base:

1 cup cottage cheese (low-fat or full-fat, depending on preference)

6 large eggs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder (optional, for extra flavor)

Optional Mix-Ins:

1/2 cup shredded cheddar or mozzarella cheese

1/4 cup diced bell peppers, onions, or spinach

Cooked crumbled bacon, ham, or sausage

Fresh herbs (like parsley, chives, or dill)

Instant Oatmeal Cookies

INGREDIENTS

1/2 cup unsalted butter room temperature

1/2 cup brown sugar

1 large egg

3/4 cup all-purpose flour

3 Quaker instant oatmeal packets, any flavor I used maple and brown sugar (about 11/3 cups or 129 grams) 1/2 teaspoon baking soda

½ teaspoon kosher salt

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with silicone baking mats or parchment paper.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy about 3 minutes.
  3. Add the egg and beat until incorporated. It’s okay if the butter looks curdled at this point.
  4. Add the instant oatmeal packets, all-purpose flour, baking soda, and kosher salt to the butter mixture. Beat until a cookie dough forms.
  5. Use a small cookie scoop to scoop 8 cookies onto the prepared sheet pan. Give them space to spread. Repeat with the remaining cookie dough.
  6. Place the sheet pans in the preheated oven and bake for 10 to 11 minutes, or until the edges are golden brown and the middles look slightly underbaked.
  7. Remove the cookies from the oven and let them cool for at least 10 minutes before you try to transfer them to a plate or cooling rack.

Cottage cheese

Making cottage cheese requires only a few ingredients: milk, a food-grade acid, and a splash of cream. You heat the milk to roughly (190 F )and add the acid to form curds. Finally, you drain, rinse, and fold in cream or salt to reach your preferred taste and texture. [1, 2, 3, 4, 5]

Ingredients

  • Milk: 1/2 gallon (2 quarts) of whole milk or 2% milk
  • Acid: \(\frac{1}{3}\) cup of white vinegar, apple cider vinegar, or fresh lemon juice
  • Cream: \(\frac{1}{2}\) cup of half-and-half, heavy cream, or whole milk (for creaminess)
  • Salt: \(\frac{1}{4}\) to \(\frac{1}{2}\) teaspoon (or to taste) [1, 2, 3, 4, 5]

Step-by-Step Instructions

1. Heat the Milk
Pour your milk into a large, heavy-bottomed saucepan over medium heat. Heat the milk until it gets foamy on top and registers about \(190^{\circ}\text{F}\) (\(88^{\circ}\text{C}\)) on a kitchen thermometer. (It should be hot and steaming, but not boiling.) Stir occasionally to prevent the milk from burning at the bottom. [1, 2, 3, 4, 5]

2. Curdle the Milk
Remove the pot completely from the heat. Slowly stir in your chosen acid (vinegar or lemon juice). The mixture will immediately start to separate into lumpy white milk solids (curds) and a yellowish liquid (whey). [1, 2, 3]

3. Rest
Cover the pot with a lid and let it sit undisturbed for 30 minutes. This gives the curds enough time to cool slightly and firm up. [1, 2]

4. Drain and Rinse
Line a colander or fine-mesh strainer with a piece of cheesecloth or a clean, thin cotton tea towel. Gently pour or spoon the curds and whey into the colander. Once most of the liquid has drained out, gather the corners of the cloth and gently squeeze out the remaining whey. Run the wrapped curds under cold tap water to stop the cooking, wash away the acidic flavor, and cool the cheese entirely. [1, 2, 3, 4, 5]

5. Season and Chill
Transfer the drained curds to a mixing bowl. Break apart any large curds with a fork until you reach the texture you like. Stir in your salt and the half-and-half or heavy cream. [1, 2, 3, 4]

Taste and add more salt if needed. Store the cheese in an airtight container in the refrigerator for up to 5 days. [1, 2]

Ginger Orange Protein Shake

A ginger orange protein shake is a nutrient-dense, refreshing beverage that typically combines citrus, anti- inflammatory ginger, and a protein source (such as whey, plant-based powder, or yogurt) to create a creamsicle-like flavor. These shakes often include carrots for extra vitamins or bananas for a creamier texture.

Orange Ginger Power Smoothie: 1 cup unsweetened almond/oat milk, 2 Cara Cara oranges, 2 tsp grated ginger, 1 tbsp flax seed/almond butter, 1 frozen banana, 1 scoop protein powder.

Orange Ginger Detox Smoothie: 1 orange, 1 cup shredded carrots, 2 tbsp flax seed meal, 3-inch piece of ginger, 2/3 cup protein powder, 1/4 cup lemon juice, 1/2 cup water, ice.

Creamy Ginger-Orange Smoothie: 1/2 cup milk, 2 small oranges, 1/2 banana, 1/2 inch ginger, 1 tbsp almond butter, protein powder.

Orange Ginger Matcha Shake: 2scoops vanilla protein, 1/2 orange, 1 tsp orange zest, 2 tsp matcha powder, 1-inch fresh ginger, 8 oz water, ice.

Preparation Tips

Flavor Boost: Use fresh ginger for a “zing” or ginger powder if necessary.

Texture: Frozen bananas or frozen mangoes make the shake creamier.

Intensity: If the ginger is too strong, add more liquid or sweetener like honey.

Blending: Add liquids first, followed by hard ingredients like ice and ginger.

Health Benefits

These smoothies are rich in Vitamin C and have anti-inflammatory properties.

Immunity & Digestion: Ginger is known for soothing the stomach and aiding digestion.

Nutrient-Dense: Carrots provide beta-carotene, while citrus provides antioxidants.

Heart Health: Ingredients may help lower the risk of cardiovascular diseases. »

Raspberry Palmiers

Ingredients

14 oz puff pastry, thawed (this is the one we use)

1/2 oz freeze dried raspberries (~half of this bag)

1/2 cup granulated sugar, divided

Optional: 2 oz white chocolate + more freeze dried raspberries for garnish

Add the raspberries to a food processor and pulse until they are a fine powder. If you don’t have a food processor, place in a sealed bag and crush with a rolling pin.

Add 2/3 of the sugar to a bowl, then sift the raspberry powder into the sugar and discard the seeds. Whisk until well combined.

Place puff pastry on a clean surface, then sprinkle with remaining 1/3 cup of (plain) sugar. Lightly roll out the rectangle with a rolling pin (this also helps the sugar stick to the puff pastry).

Flip over the puff pastry, then sprinkle liberally with raspberry sugar. (NOTE: you may have sugar leftover. Just use enough to fully coat the puff pastry in an even layer.) Press it in with your hands, then use a rolling pin to roll it out. Most store bought puff pastry will be about 10×11 inches, but ours was a bit bigger, so we rolled it to about 13×14 inches.

Fold the longer section of your puff pastry in half to mark the middle point. Then fold each end a little less than halfway to the middle and sprinkle with more raspberry sugar. Make another fold, folding each end towards the middle. Sprinkle on a little more regular sugar. Fold again so the two sides meet and press down gently with a rolling pin. Place in the freezer for 30 minutes.

Preheat oven to 400°F.

7 Remove from freezer and cut into 1/2 -inch thick slices. Space about 2 inches apart on parchment paper and bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes, until golden brown and crispy. Let cool completely, then dip in melted white chocolate and sprinkle with crushed freeze dried raspberries.

Cinnamon puffs

1 cup all purpose flour, spooned and leveled
1/2 tsp kosher salt
2 eggs, room temp
1 cup whole milk, room temp
1 tbsp melted butter


For coating:
2 tbsp melted butter
1/4 cup sugar
1 tbsp cinnamon


Preheat oven to 400˚F and place the popover pan in the oven while it preheats. Add all ingredients to a blender and blend until completely smooth. Let the batter sit for 15 minutes.


Grease the popover pan. Fill each tin halfway with batter and immediately place in the oven. Bake for 30-35 minutes, until tall, set and golden brown.

Do NOT open the oven door while they are baking!
While they’re baking, mix together the sugar and cinnamon.


Once the popovers are cool enough to handle, brush with melted butter, then coat in cinnamon sugar. Enjoy warm!

Keto Cream Puffs

Full Recipe:

Ingredients:

For the Choux Pastry:

1/2 cup unsalted butter

1/2 cup water

1/2 cup almond flour

1/4 cup coconut flour

1 tablespoon granulated erythritol or any keto- friendly sweetener

1/4 teaspoon salt

4 large eggs

For the Keto Whipped Cream Filling:

1 cup heavy cream

2 tablespoons granulated erythritol or any keto-friendly sweetener

1 teaspoon vanilla extract

————————————-

  1. Preheat Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  1. Prepare Choux Dough:

In a saucepan, combine the butter and water. Heat over medium heat until the butter is melted. Bring the mixture to a gentle boil.

  1. Add Dry Ingredients:

Reduce heat to low, add almond flour, coconut flour, erythritol, and salt to the saucepan. Stir continuously until the mixture forms a dough and pulls away from the sides of the pan.

  1. Cool Slightly:

Remove the saucepan from heat and let the dough cool for a few minutes.

  1. Add Eggs:

Add the eggs to the dough one at a time, stirring well after each addition. Ensure that each egg is fully incorporated before adding the next.

  1. Pipe Dough:

Transfer the choux pastry dough to a piping bag. Pipe small mounds onto the prepared baking sheet, leaving space between each.

  1. Add Eggs:

Add the eggs to the dough one at a time, stirring well after each addition. Ensure that each egg is fully incorporated before adding the next.

  1. Pipe Dough:

Transfer the choux pastry dough to a piping bag. Pipe small mounds onto the prepared baking sheet, leaving space between each.

  1. Add Eggs:

Add the eggs to the dough one at a time, stirring well after each addition. Ensure that each egg is fully incorporated before adding the next.

  1. Pipe Dough:

Transfer the choux pastry dough to a piping bag. Pipe small mounds onto the prepared baking sheet, leaving space between each.

  1. Bake:

Bake in the preheated oven for 25-30 minutes or until the cream puffs are golden brown and puffed. Allow them to cool completely before filling.

————————-

For the Keto Whipped Cream Filling:

  1. Whip Heavy Cream:

In a mixing bowl, whip the heavy cream with an electric mixer until it starts to thicken.

  1. Add Sweetener and Vanilla:

Add the erythritol (or sweetener of choice) and vanilla extract to the whipped cream. Continue whipping until stiff peaks form.

Assemble:

  1. Cut and Fill Cream Puffs:

Once the cream puffs have cooled, cut them in half horizontally. Spoon or pipe the keto whipped cream into the bottom halves.

  1. Top and Serve:

Place the top halves back onto the cream- filled bottoms. Dust with a sprinkle of powdered erythritol if desired. Serve and enjoy!