keto gingerbread cookies

Low Carb Gingerbread Cookies

These cookies are Keto approved gluten free, sugar free and only full of healthy ingredients. You will love the texture of these delicious chewy cookies no crumble or hard cookies with this low carb recipe! This recipe was a huge hit not only did my kids love them but my husband is a big critic considering he loves gingerbread so if anyone could sniff out a fake it would be him. I couldn’t keep him away from these cookies. This recipe will be a family favorite and you’ll want to make them every year. I’m so excited to share this keto holiday treat with you all! I used molasses extract in this recipe. I have also made them without the molasses extract and trust me they are just as delicious with or without. That statement is coming from my husband the “critic.”

Keto Gingerbread Cookies

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: Keto, Low Carb and Paleo
Servings: 32 cookies
Author: Gina Scheller

Ingredients

What you need

Instructions

Directions

  • Pre-heat oven to 350. Baking time is 10-15 minutes depending on how thin or thick you desire.
  • Start with mixing the wet ingredients up. 
  •  In a separate bowl add all the dry ingredients.
  • Pour the dry ingredients to the wet and with a spoon mix until forms a dough.
  • Set the dough in the freezer for 15-30 minutes to chill the dough before rolling it out.
  • You can also leave dough in fridge over night. The dough is good in the fridge for about 5 days. So if you were to only bake some of the dough it's not a problem.

Notes

Tip with this recipe is to not transfer the cookies after you cut them out. It's much easier to roll the dough out cut the cookies and easily pull away the dough from in between the cookies. Then simply lay that set of cookies on the desired pan and pop in oven. Keep in mind the pan you'll use for the cookies and how you roll them out so you can get the most cookies on the pan. Another tip is to set the leftover dough in the freezer in between the bake times so that it makes it easier to work with.

 

Note: When buying the VitaFiber you’ll get free shipping if you buy 3! 

 

 

 
keto gingerbread cookies
keto gingerbread cookies
keto gingerbread cookies

Organic Beeswax Body Lotion

This easy homemade beeswax body lotion is fantastic for lots of different uses such as hair to keep the flyaways down or for men that need a strong hold on that crazy hair. This recipe my husband came up with is just to good to not share. I also use this beeswax body lotion for my face, as a lip balm, deodorant, works great for razor burn and foot care.

If you are using for deodorant I suggest using just a dab mixed with a couple drops of either olive oil or apricot oil with some essential oils of your choice. So that when you sweat you’ll smell of the essential oils. I prefer using cinnamon, tea tree and frankincense. All of which are antibacterial, killing bad bugs while feeding the good bugs that we naturally want to be healthy and strong. In 4 oz of your carrier oil you’ll use 1 drop of cinnamon, 5 drops of tea tree and 5 drops of frankincense. A couple drops of this mix with the beeswax body care lotion is perfect for your underarms. Be carful using any of the citrus essential oils as they will make your skin photosensitive and contribute to sun damage.

You can get these reusable cans and the pitcher on amazon!

4 pound Pouring Pot

8-Ounce Candle Tins (12-Pack)

What you need

2 Pounds BetterBody Organic Naturally Refined Coconut Oil

1 Pound  Beeswax Pellets

1/4 Cup olive oil

5 Drops  Cinnamon Cassia Oil 

10 Drops  Bay Rum Essential Oil

10 Drops Artizen Cedarwood Essential Oil

20 Drops Vanilla Oleoresin Essential Oil

Directions

In a double broiler melt the coconut oil and beeswax thoroughly. This step will take about 45-60 minutes to melt and thoroughly mix making sure both are incorporated well.

The wax and the coconut oil will look like it’s completely melted and combined much earlier than this. Don’t be fooled. Even when it appears as though the mixture is completely liquid and combined, it takes a fair bit of mixing to probably blend everything. If you pour out the mixture early, you’ll get small clumps of wax when you rub the lotion on your hands, body or hair. To fix this, you’ll need to re-melt everything again so it’s not a loss, but it’s a lot more hassle compared to giving everything an extra bit of time to really (and I mean REALLY) combine. This recipe made 9 cans of 8 oz. Tip, we used the refined coconut oil because it’s a neutral smell but if you like how coconuts smell you can use the unrefined also.

Turn heat off and let it sit for 5-10 minutes giving time to let it cool before adding in the essential oils.

 

 

Keto Coconut Cream Curry Asparagus

This low carb dish can be vegan style or traditional with your choice of meat. If you love Indian food you will won’t believe how easy it is to make this delicious keto recipe in your own kitchen. It takes about 30 minutes, and you’ll be inhaling delicious curry the whole time. Put your coconut cream in the fridge over night so it separates and you get all that glorious cream leaving behind the carbs from the coconut water.

Keto Coconut Cream Curry Asparagus

Ingredients

If You Want Cauliflower Rice

  • 1/4 Cup bacon fat or avocado oil
  • 1 Head of cauliflower
  • 2 Onions chopped
  • Salt and pepper to taste

Instructions

  • If you are doing the rice, do that step first and set aside.
  • For the main dish, chop up the onions and add them to the pan with your choice of fat. Over medium high heat, let the onions get golden brown.
  • Chop asparagus add to onions cook for maybe 10 minute.
  • Do not overcook; you do not want soggy asparagus. Add all the spices and stir. The delicious fat in this recipe will bring the full flavor of all of those spices out.
  • Finally, add the broth and the coconut cream. Bring to a simmer for 5 minutes and serve alone or over cauliflower rice. You'll want seconds for sure!

For The Rice

  • Chop onion and sauté, after translucent add riced cauliflower. Add salt and pepper to taste.

Keto Cheese Buns

These are finger licking good! Whether you like ’em thin and crispy or thick like a toasted bun, this low carb recipe has you covered. If you want them thin, simply put the mix on parchment paper in the desired shape and let the heat do the rest. If you want them thick like a bun or bagel simply put the mix in a contained cooking dish to allow them to rise and puff up. A muffin top pan or a donut pan works great!

Keto Cheese Buns

Ingredients

Everything Bagel Seasoning

Instructions

  • Bake at 350 for 20 minutes. For the top and bottom bun I used Trader Joe’s everything seasoning, or use the mini-recipe below to make your own out of whatever goodies you have in your spice cabinet. Sprinkle the seasoning on the buns before baking so it toasts up nicely and sticks to the mix.

Notes

If you don’t want to make the everything bagel seasoning yourself, this brand is the best and is the best price. 

Donut pan works great for bagels!



Keto Nutty Bars

These low carb nutty bars are so easy and delicious. They are perfect for an on-the-go snack or just as sweet yet healthy treat! My kids love these keto bars in their lunches. They are packed full of protein and healthy fats from all the nuts. The nuts I use in this keto recipe are low carb and have more of the good mono-unsaturated fats and less of the inflammatory poly-unsaturated fats. So dig in and give yourself satisfaction of knowing and feeling like you’ve made a healthy choice! Don’t forget to pig out keto style:)

Keto Nutty Bars

Ingredients

Other Ingredients

Instructions

  • Mix all the chopped or minced nuts and seeds in a bowl and set aside. You do not want big whole chunks of nuts.
  • In a different bowl add in the other ingredients and mix well. You will want to melt the coconut oil to insure a good consistency.
  • Add the wet mixture to the nuts and seed, then mix thoroughly. Pour in your desired dish, pushing to all sides and pressing down firmly so that once hard it will cut smoothly.
  • You'll want to freeze for about 15 minutes before cutting into roughly two dozen pieces. Or more depending on how small or big you portion them out.

Notes

For 24 pieces it’s about 4 carbs per serving and that’s including the monkfruit sweetener and all the nuts and almond butter!

Keto Carrot Cake

If you love carrot cake, this keto recipe is sure to please! My sister came to me with this recipe and I knew with a couple of alterations it would be a hit. This frosting is by far my favorite! I have learned that you can not use heavy cream with butter and cream cheese. Well you can, but its not pretty. If you want frosting that looks like frosting and tastes like frosting, then no heavy cream for this low carb recipe. Also another tip on the frosting is to not use powdered sweetener. I know what you’re thinking, but trust me on this, the powdered sweetener doesn’t come out well. I have found that powdered sweetener is much sweeter. If you try to use less, the texture is weird. If you try to use more it’s to sweet. The granulated sweetener works like a charm and is beautifully smooth and will have you looking like a professional keto baker!

 

Keto Carrot Cake

Ingredients

Cream Cheese Frosting

Instructions

  • Pre-heat oven to 300 F. Cook time is 25-35 minutes or until golden brown. It will depend on what you’re baking it in. A glass dish will take longer and if you’re using a metal dish the cook time will be shorter.
  • Mix all wet ingredients before adding dry ingredients and combined well. Add mixture to your preferred dish and put in the oven for 25-35  minutes depending on the dish you use.
  • I like to spread this low carb batter in a 8 by 10 glass dish or two of the 9in pie dishes. It looks as though it's too thin, but trust me its not and will rise up giving you just enough cake to sink your teeth into.

Keto Meatballs

This keto dish is so good you’ll want to double up the recipe so that you have enough for leftovers! These low carb meatballs are perfect for snacking, on the go or on top of most any one of your meals you decide to have for the day. We enjoy having them over the top of salads, or crunchy cole slaw or, of course, cauliflower rice!

The paleo and low carb “bread crumbs” base I’m using here is perfect for meatloaf or a meat pie! I love the keto sauce in this recipe and it pairs perfectly with these keto meatballs!

Keto Meatballs

Ingredients

Instructions

  • Combine the egg and the other liquid ingredients, mixing thoroughly before adding the dry ingredients. Add the beef and with your hands mix it up and begin to make balls, big or small it's up to you.
  • They will shrink slightly as you cook them, so we typically size them about an inch and a half in size. I cook them in an iron skillet over medium high heat, turning them every minute or two.
  • Once browned, remove them and set aside. There should be enough fat left in the pan to use for the sauce but if you think you need more add that leftover bacon fat you've been saving for something tasty.
  • Over medium high heat, sprinkle your arrowroot starch letting the fat soak it up. Whisk in the broth and heavy cream.
  • Add your cheese of choice and keep whisking until thick. Add your meat balls and let cook for 5-10 minutes more. I've made this with many different cheeses such as cheddar and gouda, and they're all delicious, but the best was smoked mozzarella.

 

easy keto meat balls

 

 

Keto Crusted Salmon

 

 

Keto Crust Salmon

So easy and so delicious! I took my favorite dried spices to make this easy crusted salmon. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Keto, Low Carb and Paleo
Author: Gina Scheller

Ingredients

What you'll need

Instructions

Directions

    Pre-heat oven at 400 f.

    • On the stove over medium heat put your butter in an iron skillet and melt it before adding the salmon.
    • Add the all spices evenly on the salmon. 
    • Take the melted butter from the pan and spoon over the salmon completely covering it. 
    • Bake in the oven for approx. 15 minutes. I used a piece of fish that was exactly .75 pounds so it was almost a pound.
    • This salmon is delicious on a salad or with asparagus!

    Notes

    Make sure to completely cover the salmon with the melted butter so the dry seasonings don't burn in the oven. 

     

    Keto Kung Pao Chicken

    Traditional Kung Pao Chicken is delicious, but it has problems for those of us trying to eat a healthy keto diet.

    The rice is obviously a big no-no, but with a little practice your cauliflower rice will be practically indistinguishable from regular grain rice in this bowl of spicy deliciousness. However, another less obvious problem lurking here is peanuts… Despite what you might think, peanuts are not actually nuts and aren’t a great ingredient in a keto dish. Peanuts are actually a legume, and they have carbohydrates just like beans. So for this keto variation on kung pao, I substitute healthy fat-rich macadamia nuts! A big bonus about macadamia nuts is that they actually stay crunchy and do not get soggy like the peanuts do after a day in the fridge.

    In this recipe I use a bit of arrowroot starch and, yes, it’s higher carb but it’s healthier for your gut biome. You could use xantham gum or gaur gum that’s 0 carbs but I don’t recommend it. If you’re consistently consuming the gums they will act as a sticky substance and gum things up in your intestines. Arrowroot reacts instead as a resistant starch so your intestinal bacteria use it for food. You would have to consume a lot of it for it to have a bad glycemic effect. If you are counting carbs then just be mindful of this and you’ll be fine. I do not count my veggie carbs so this may give you a different carb count if you do count your veggies.

    The carb count may also be different depending on what ingredients you’re using. I calculate 29-37 carbs depending on how much macadamia nuts you want to use. This recipe should give you 8-10 big servings. Remember it’s 2 pounds of chicken. I’m cooking for a family of four  and we love leftovers. Keeping all that in mind each serving should only be around 3-5 carbs not including veggie carbs! Not bad at all and so delicious with so much flavor!!

    Keto Kung Pao Chicken

    Course: Main Course
    Cuisine: Chinese
    Keyword: Keto, Low Carb and Paleo

    Ingredients

    Prep your rice before doing anything else and have it ready to go before starting the chicken.

    Prepare Cauliflower Rice

    • 1 Head cauliflower riced
    • 1 Onion Chopped
    • 2 Tbsp Bone broth
    • Salt and pepper to taste

    Instructions

    • Butter or bacon fat to sauté onions in. Add in the riced cauliflower, broth and turn heat to low so that you can focus on the chicken, once chicken is almost done turn heat up to medium high and should take 10-15 minutes depending how big your cauliflower was. Cauliflower rice cooks so fast.

    Prepare Chicken and Sauce

    • First step: In a medium size bowl, combine chicken pieces with the whipped up egg white and 1 tbsp arrowroot. Toss and set aside.
    • Second step: In another bowl, blend the sriracha with coconut aminos, sherry, vinegar, broth, sesame oil and 1 tsp arrowroot. Set sauce aside.
    • Third step: Heat the 3-4 tbsp oil in a wok or large frying pan over medium high heat. Add the chicken and stir-fry until it separates and turns white, about 10-15 minutes. Remove from wok and set aside. Fry nuts, maybe 3 minutes, then remove and set aside.
    • Fourth step: Stir-fry scallions, garlic and hot pepper if you like it spicy. After a minute add in the chicken and stir-fry for another couple minutes before adding in the sauce, heat through until thickened. Add nuts, then stir to mix and pour over your cauliflower rice!

    Ketogenic Diet

    Hello!

    The information I share in this post is a summary of things to help you on your journey. Learning about your hormones and how they work is complex but when you understand it, you will see just how easy it can be to improve your health.

    I first want to give a big shoutout to Andrew Gonzales at Four Peaks Crossfit in Fountain Hills. Thank you for being an awesome coach and trainer! This post is for those who want to know more about a Ketogenic diet. I put up links to help you with your research. I wanted to also bring up fasting because it also goes hand-in-hand with Keto and exercise. Do your research and never stop seeking the truth about your health.

    The ketogenic diet is a great way to improve your health, but often people only associate keto with weight loss. The ketogenic diet can help with weight gain and building muscle. Keto can assist in mental focus, clarity and more energy. Keto in conjunction with intermittent fasting or long term fasting can help aide in aging, diseases and sickness all while protecting the muscles.

    Our bodies make hormones in response to what we put in our mouth. It’s true that all foods have calories however the hormone response to fat is different from the hormone response to carbs/glucose. For example the hormone response to an avocado is different from the hormone response to an apple. Both contain healthy nutrients but only one will spike insulin, increase inflammation and turn on fat storage signals.

    There’s an entire category of food that many people will put in the “healthy” column of their diet plan, and even go out of their way to eat more of. When you understand the hormone response to this collection of mass produced ingredients, you’ll understand why we are in the midst of a national crisis of diabetes, obesity and neurological disorders.

    You should think about grains and the reasons why you should avoid them.

    The problem with grains is that they are a concentrated source of carbohydrates that dramatically increases insulin in your bloodstream. It is this carbohydrate density more so than questions of “simple carbs” or “complex carbs” or “whole grains” that makes any type of grain-based food a questionable choice for health, even ignoring lectins or other natural defenses that grains have evolved to discourage animal consumption.

    Many people believe that if they eat “whole grain” that makes it a healthy choice, but ultimately the amount of carbohydrates is still going to require a high amount of insulin for your body to process. Eating the wheat bran and wheat germ is going to shift the balance of simple and complex carbohydrates, and slow the digestion process down slightly, but your body will still produce the same amount of insulin, if not more, potentially over an even longer span of time, to handle the blood glucose that gets created when all carbohydrates, simple or complex, are broken down during digestion.

    Virtually all foods have carbohydrates, but not all foods have the density of carbohydrates like grains. Grains, whether they include complex carbohydrates or not, contain a large dose of carbohydrates. Regardless of whether your body processes these carbohydrates fast or slow (indicated by the food’s glycemic index), this total glycemic load requires an insulin response that effectively shuts down fat burning.

    It’s all about keeping your insulin low.

    It’s about eating the foods that do not drive your insulin up. High insulin is what causes weight gain and prevents fat metabolism. Insulin causes inflammation and inflammation is the platform on which many metabolic diseases develop. It all starts with that hormone insulin.

    Here are some other links to help you.

    B’ Hydroxybutyrate and Butyrate

    Mitochondrial function

    Glucagon and Human Growth Hormone (HGH)

    Dr. Jeff Volek (Low Carb Athletes)

    Find out more here at Beyond weight loss!

    Mark’s Daily Apple talks more about grains.

    Here is a great article on corn.

    Read more about fasting here.

    Epilepsy

    Disclosure

    This information is not intended to diagnose, treat, cure or prevent any disease. The information on this subject is provided for informational purposes only, it is not meant to substitute medical advice provided by your physician or any other medical professional. You should not use the information I give for diagnosing or treating a health problem, disease, or prescribing any medication. I’m not a Doctor and you should consult with your health professional before making any major health changes.

     

     

     

     

     

     

     

    Keto Vanilla Cake

    There are so many possibilities using this keto cake recipe as a base for delicious lower-carb, grain-free desserts! Whether it’s shortcake, cupcakes or layer cake, this is now my go-to for any kind of vanilla cake recipe!

    I try to limit how much almond flour goes into a our treats, knowing that too much is bad for nutrient absorption. As much as possible I try to incorporate coconut flour which is much better for the digestion. I have played around enough with the mixture of almond flour and coconut flour to know that they both compliment each other when used together, and they create a finished cake that doesn’t have the overpowering flavor of either of these flours alone. And unlike traditional cakes, it’s moisty deliciousness just gets better in the fridge with time!

    If you want to try our this vanilla cake recipe, the vanilla berry cake recipe below makes for a treat when fresh berries are in season!

    Keto Vanilla Cake

    Ingredients

    Whipped Cream Ingredients

    Instructions

    • Pre-heat oven 350 F. Bakes for 20-25 minutes.
    • In a medium size bowl mix wet ingredients with a hand held mixer. Then add the dry ingredients and blend together. This batter will fit perfectly into two 8 inch pie pans. This cake will rise up nicely so if you want it all in one pan, make sure to use a taller cake pan and don’t fill it to the rim. You will want to let this cake cool and firm up fully before removing from pan. It will help to put it in the fridge for a couple of hours before removing from the pan.

    Whipped Cream Directions

    • Whip the heavy cream with vanilla. After a minute or two, add the sweetener and cream cheese. Continuing whipping until firm. The cream cheese helps this whip hold shape so there is no need to worry about soggy cake a day later. If you keep it refrigerated, it will last 3-4 days.

    Notes

    You will want to use parchment paper or silicone cake molds

    A whole day later and look how beautiful. The taste is even better then it looks.

    Low Carb Ice Cream

    Who wants ice cream? How about amazing keto ice cream?

    We love ice cream, and the low carb diet is obviously a challenge in this area. We have tried so many store-bought pints of blandness, and our freezer has a sad little pile of half eaten containers that promised way more than they delivered.

    But tucked away in the corner of our kitchen cabinets sat this strange little appliance that my husband kept looking at with sad dopey eyes. It was an electric ice cream maker that I simply knew I could do something keto with.

    And wow, was I right.

    The recipe below will make about 4-5 cups of delicious low carb ice cream. It is full of healthy fat, so it doesn’t make many of the compromises that most of the store-bought “healthy” ice creams try to do, and you can really taste the difference. Experiment with different flavorings or additions. If you want chocolate I added 1/4 cup cocoa powder and it’s perfect!

    I have found that you can make this ice cream to your liking with grass fed dairy, macadamia nut milk or canned coconut cream. I have used all of these milks and they all work wonderfully and deliciously. The macadamia milk is less creamy, but still delicious. If you choose coconut cream, put it in fridge to help it separate and use only the solid part (save the water for your smoothies!)

    Print Recipe
    5 from 1 vote

    keto ice cream

    Ingredients

    Instructions

    • Make sure your ice cream mixer’s chiller bowl is thoroughly frozen before setting up. This thing really needs time to get cold, and chilling it overnight is recommended. All ingredients are grass fed and pasture raised. If you use only the best ingredients you can find, you will definitely taste the difference.
    • Separate the eggs and put the yokes in a bowl with the sweetener and salt and whip thoroughly until creamy. If you’re doing chocolate, add it the mixture at this point.
    • In a saucepan over medium heat, heat the heavy cream and the milk of your choosing until it just starts to boil then immediately take off heat. Be very careful not to scorch. Slowly add the hot milk to the egg mixture, a cup at a time, while whipping continuously and keeping the mixture creamy and smooth. Your goal here is to get the eggs hot enough to cook them into a custard without allowing the yolk mixture to coagulate. If you get yellow chunks of cooked egg yolk, you’ve added the milk too fast (and unfortunately, that’s unfixable…trust me.) After blending about 3 cups in you’ll  be safe to just dump the milk in. Whip thoroughly.
    • Add the vanilla or any flavorings. Mix it all over a bowl of ice water to help cool it down. Store in fridge for about two hours before adding it to the ice cream maker. When everything is very cold, put your ice cream mixer together and add the chilled mixture. Our mixer takes 20-30 minutes to get to a consistency similar to soft-serve ice cream. This just starts to get good creamy texture and when you finish the process in your freezer those ice crystals will be perfect. If the mixture starts to get too hard, stop the machine before it is working too hard.
    • Transfer the mixture to a freezer safe bowl or container and finish chilling it in your freezer for two to three hours. The ice cream will setup and have a consistency that will put your favorite Häagen-Dazs to shame!

    Notes

    Tip: You’ll be in a hurry to get everything all the way to your ice cream bowl, and anything you can do to get things colder faster will help! Pre-chill the container you’ll use for the final freeze while your ice cream maker is churning the mix.
    Also if you wanted to use my no sugar sweetener just sub in 1 cup for this recipe!

    If you’re doing vanilla ice cream then mix just the yokes and sugar and salt.

    Will first look yellow, blend until turns more white.

    If you’re adding chocolate then also add it here with sugar salt and yokes.

    After hot liquid is added to the yoke mixture, I stirred it over ice water to help cool it down faster. Put the mixture in the fridge for a few hours to get it ready to freeze in the mixer.

    Once chilled run it in your ice cream maker for about thirty minutes.

    This is what it should look like. Now it’s ready for some time in the freezer to get really solid. You probably want to transfer it into another container at this point and clean your ice cream mixer so you’re ready for another batch!

    Soft serve keto ice cream!

    Freeze for 2-3 hours.

    Never mind the onion and broccoli lol

    Keto Fat Bread

    This is the best keto bread for sandwiches, cupcakes, muffins, danishes and anything that you enjoy as bread! There is absolutely no flours in this recipe and that makes it my all time favorite. The fact that it has the best mouth feel and taste is just a bonus. I found this recipe while watching a documentary called “The Magic Pill.” If you haven’t seen it yet, it’s one I encourage you find on NetFlix! You can use this recipe as a base for any and all breads/baked goods. It seems to brown and rise up nicely. Add sweeteners to make delicious desserts… 1/2 cup Lakanto Monkfruit  is a great start for cupcakes, pound cake or a bundt cake.

    Keto Fat Bread

    Ingredients

    Instructions

    Directions

    • Pre-heat oven to 350 degrees F. You will need a food processor for this recipe. 
    • Start by blending the shredded coconut in a Food Processor until it is smooth like butter. It will take about ten minutes. If it looks dry something went wrong.
    • Next add the macadamia nuts to the food processor and continue blending. Once the mixture looks smooth add in one egg at a time giving each egg time to blend in. 
    •  Finish by adding in the remaining ingredients and process until combined.
    • Bake for 25-30 minutes until the top starts to brown slightly, then let cool for 5-10 minutes before taking out of baking pan.
    •  I use the my smallest bread pan (roughly 8x4 inches), which is slightly smaller than a traditional loaf size but still solves those sandwich cravings!

    What the coconut should look like.

    Keto Hot Fudge

    If you are deciding to indulge in something sweet and chocolatey, why not have it be hot fudge! This is a keto-style hot fudge that is simply the best topping for your low carb ice cream or added to brownies and cakes for the ultimate indulgence!

    This is real hot fudge, not chocolate syrup lameness like many other recipes claiming to be your secret low carb chocolate treat. Do not be fooled by weak imitations… Trust the pig!

    Keto Hot Fudge

    Ingredients

    Instructions

    • First melt your chocolate chips in a small pot or in the microwave. A stove-top with a double-boiler is the safest way to not burn the chocolate, but you can do it directly over low heat or with the microwave if you are careful and stir frequently. Once the chips are melted, add the cocoa powder, mix well and set aside.
    • Warm sweetener, vita fiber, heavy cream, and 1/3 cup of water in a medium  heavy-bottomed pot over low heat without stirring until sugar dissolves. Increase heat to medium high, stirring frequently. It will bubble up once it get’s really hot and that’s exactly what you want! Let it bubble for about 4-5 minutes, stirring it constantly so as not to burn.
    • Turn off heat and whisk in the salted butter, vanilla and melted chocolate. It will look messy at first but will come together beautiful and creamy but thick like real fudge should be. I would not keep this in the fridge, or you’ll be getting your hammer out just to get some. It keeps beautifully on the counter and is much easier to get into…   🙂

    Notes

    Try on top of Keto Ice Cream.

    Keto Chocolate Mousse

    This is a one bowl easy to whip up keto chocolate mousse recipe. I love it when I accidentally make something and it comes out amazing!  All of the ingredients I used are lactose free and from pasture raised, grass fed cows.

    Keto Chocolate Mousse

    Ingredients

    Instructions

    • In a bowl add heavy cream and whip it up until forms soft peaks. Add all of the other ingredients and whip up until forms soft peaks. That's how easy it is to whip up! Also a big bonus with this recipe is it wont turn to sludge after a day! It's always been eaten here within three days or so, but every time I went to scoop it out it was like a fluffy ice cream that held it's shape.

    Notes

    Enjoy and pig out keto style!

    Vegan Keto Cream Cookie Cupcake

    I made this recipe for a friend and I was honestly skeptical but to my surprise it was so much better then what I excepted! This vegan keto cream cookie cupcake recipe is so easy to make and is high in monounsaturated fats. It is so creamy with an ice cream-like texture and a pastry cookie crust. You wouldn’t expect this delicious sweet treat to also be a vegan one!

    Vegan Keto Cream Cookie Cupcake

    Ingredients

    For The Cookie Crust

    For The Filling

    Instructions

    • Pre-heat oven to 350F. In a bowl add almond meal, coconut flour, sweetener, cinnamon and other spices and mix it until well incorporated. Heat the butter and oil in microwave on 15 second intervals stirring in between making sure to not burn it. Cacao butter is hard at room tempter and doesn’t melt easily so making sure to finely chop it before trying to heat it will help. Patience grasshopper.
    • The crust will bake for 10-15 minutes or until edges are golden brown and make sure to let it cool before putting the cream filling on top.
    • Put the nuts in a food processor/ninja with the nut milk and blend until smooth. Next add 1 scoop of protein powder and continue to blend, scraping the sides as you go. Place in freezer.
    • In a new bowl, start whipping the coconut cream that has been separated from the water. Add in the powdered sweetener and vanilla. Once you have all that whipped up, add the macadamia nut mix to the cream and whip it all up together. I did sprinkle in some extra cinnamon at this step because I love cinnamon.
    • For the last step, spoon the cream filling on top of the cookie crusts and put in the freezer. Wait approximately one hour for the filling to set firmly. This recipe made 12 cupcake treats.

    Best Low Carb Bread

    This one-bowl keto bread recipe is so easy and quick! There are also no gums in this recipe which is important to me because of the harmful effects they can have on your gut. This low carb bread turned out wonderfully and my kids loved it!

    Best Low Carb Bread

    Ingredients

    Instructions

    • Bake at 350F for 45-50 minutes
    • Mix all the wet ingredients then add in the dry and simply blend with a hand mixer. The batter will look very thick. I topped mine with parmesan cheese, or try something else creative, or just go naked! You can add spices to this recipe to complement your main course, or if you’re thinking more about dessert, you can add sweetener and cinnamon to make a tasty treat. Have fun with this!
    • If you use only almond flour, the loaf will burn unless you lower the temperature and increase the baking time. We try to keep the amount of almond flour we consume at a lower level. Too much almond flour interferes with nutrient absorption, that’s why this recipe has a mix of coconut and almond flours as a base. Besides its nutritional benefit, we love the taste the coconut flour adds!
    • But you can also do too much of a good thing. If you make this recipe with only coconut flour the result would be a coconut brick, not a tasty loaf.

    Keto Pig’s Pizza

    Who here loves pizza?! If you have made fathead dough then you know it’s very satisfying. I have made so many variations of this dough so many times that I know what works and where it can go wrong.

    I have found that adding another egg and shifting the mix towards adding in parmesan cheese and using a bit less mozzarella cheese helps the dough firm up like real pizza! I have always been a fan of holding my pizza with my bare hands and so it has been my mission to make this pizza hold up without having a plate or fork to help me eat it.

    So load this pizza up with all your favorite toppings and don’t wait for it to completely cool before digging in. Enjoy this hot delicious dish right out the oven ready for you to grab like the pizza we’re used to!

    Keto Pig’s Pizza

    Ingredients

    For The Dough

    Toppings

    • Tomato sauce of your choosing
    • 1 cup mozzarella cheese
    • 1/2 cup chedder cheese
    • 1/2 cup parmesan cheese
    • Peperoni
    • Fresh onions
    • Fresh garlic
    • Fresh basil
    • Black olives

    Instructions

    • Pre-heat oven to 350 degrees.
    • Put the cream cheese and mozzarella cheese in a microwave safe bowl and heat on 15-30 sec intervals, stirring in between, until melted. Add the parmesan and mix well.
    • Add the eggs one at a time, stirring in between. Finally, add the flours, seasonings, salt and pepper.
    • Empty the dough onto a large baking sheet. Before you start to flatten out the dough, put some water in that same bowl so you can get your finger tips wet.
    • This will help push the pizza where you want it to go without it sticking to your hands. Works like a charm every time.
    • First bake the crust for about 15 minutes. In the meantime prepare and get all your topping ready to put on the pizza and then put it back in the oven on broil or high heat for 3-7 minutes to crisp up the toppings!

    Notes

    NOTE:  The crust is amazing if you use full moisture mozzarella and NOT the part skim/low moisture one.
    Note: The coconut flour helps in so many ways. Not only is it better for your digestion and it helps cut down all those almonds you are trying to not have but it helps this pizza cook better and helps it not burn like almond flour alone. I have tried just coconut flour alone and as long as you put enough spices in the dough you wont notice the natural sweetness of the coconut and it is really good.
    If  you want to try, sub in 2/3 cup coconut flour for the almond flour.
     
     

    Keto Chocolate Donuts

    Keto Chocolate Donuts

    Ingredients

    Instructions

    • Mix up the wet ingredients and in a separate bowl mix up the dry. Combine wet and dry, mixing well. Spoon mixture into your donut pan and bake at 350 for about 10-15 minutes.
    • This recipe will make about 8-10 donuts depending how much you fill the pan. Try to not fill the pan all the way. These donuts will rise up beautifully so put slightly less batter then you think you need. This batter is thick yet airy and that is what you want.

    Notes

    Want the chocolate glaze?! Just add 6-8 tbsp butter melted and about 4 oz Lily’s chocolate chips and mix until smooth and pour over as little or as much as you would like.:) Have some chocolate left over? Pour it over your choice of nuts and you have a delicious snack to have for later!

    Chocolate Glaze
    Chocolate Glaze

    Keto Chocolate Cake

    Have you tried every other keto cake recipe out there, but can’t find REAL cake like texture? Are you tired of baking expensive keto bricks? Well, no more!

    This chocolate cake is super moist and has a delicious taste and texture, but the batter won’t seem at all like a cake while you’re preparing it. Don’t worry! That’s part of why this cake is sure to rise and stay that way.

    Keto Chocolate Cake

    Ingredients

    In another bowl combine the wet ingredients….

    For The Ganache

    Instructions

    • Pre-heat your oven to 325F. Cook time will be 60-70 minutes. You will know when it’s done by giving a tap on the pan and it will no longer jiggle. This cake will rise high so be sure to use a 8inch round cake pan that’s 3 inches high. I also used a metal heating core to make sure the middle cooked thoroughly.
    • Add the dry ingredients to the wet ingredients and mix well. Then, gradually pour in the melted ingredients while stiring. This batter will look and feel very thick, not at all like typical cake batter. This is what you want… See the second picture below!

    Notes

    If you want to have a smaller cake simply cut the recipe in half and just use 3 eggs and a bit more cream cheese or vice versa. Cook a smaller cake at the same temperature, but the time will be slightly less, so start with 30 minutes then check every 5 0r so.
    Let me know what  you think in the comments below and enjoy!

     

     

     

     

     

     

    keto cupcake

    Best Keto Cupcakes

     

    Put the rise back in your keto cupcakes with this delicious recipe! This recipe will make 12 big vanilla cupcakes. You will bake these at 325F for about 15-20 minutes. You will need to use a non-stick cupcake pan and also spray coconut oil or grease the wells with butter before adding the batter. I have tried paper cupcake liners and the cupcakes do stick, so it helps to spray even the liners if you want to use them.

    Keto Cupcakes

    Prep Time10 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Keyword: Keto, Low Carb and Paleo
    Servings: 12 Cupcakes

    Ingredients

    What you need for the cake

    Keto butter cream frosting

    Instructions

    Directions

    • Bake 325F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
    • First, mix the eggs, sour cream, vanilla and sweetener until well combined using a blender or a whisk. 
    • Add the flour, baking powder, baking soda and gelatin. 
    • The gelatin helps these cupcakes set after rising like regular flour does so I feel it's important to not leave it out. 
    • Mix until just combined -- do not over-mix or the final texture will not be as cake-like. 
    • Let the batter set for a minute while you get your pan ready. I found it easiest to spoon in the batter. 
    • This batter will thicken up within just a few minutes. 

    For the frosting

    • Make sure butter and cream cheese is at room temperature. 
    • The best way to keep this butter cream frosting from looking like cottage cheese is to blend them separately in different bowls first. 
    • Blend the vanilla and monkfruit sweetener in with the cream cheese.
    • Once the butter is whipped up good add that to the cream cheese and same for the whipped heavy cream. Try not to over whip once they're all together. 

    Notes

    The secrete to the batter not sticking is silicone cups. Save yourself the headache and get yourself some. 
    keto cupcakes

    Best Ice Cream Cheese Cake

    Want to surprise someone you know with a delicious keto-friendly ice cream cheese cake?! They won’t even know it doesn’t have sugar. No weird after taste and no insulin crash an hour later. Have kids that always want something sweet? Trying to wean yourself or someone you know off sugar? This is that sweet treat that will have you wondering why didn’t I start this keto thing sooner and it is so easy to make that if you’re not a cook this recipe will leave you feeling like a chef! Comment below and let me know what you think!

    Keto Ice Cream Cheese Cake

    Ingredients

    For The Crust

    For The Ice cream filling

    Instructions

    • Start the crust first then set aside. For the filling, start with the heavy cream and mix with a blender on high speed until stiff peaks form.
    • Add in the vanilla, cream cheese and Monkfruit sweetener. Continue to mix up for about five minutes until thick. Pour the filling over the crust and smooth out.
    • I sprinkled some Lily's dark chocolate on top but you could use just about anything you want. I used a 9 inch spring pan and will make 8 generous guilt-free servings.
    • Put in freezer for 2-4 of hours before serving. Store in freezer but make sure to take out 20 minutes prior to serving it up.

    Notes

    I used a spring cake pan and makes if very easy to take it out. 

    Easy Keto Pancakes

    This is a must-make recipe. This is the best keto pancake recipe and will be a family favorite!

    What you will need

    4 tbsp coconut flour

    1 tbsp Lakanto Monkfruit 1:1 Sugar Substitute (Golden)

    1 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp cinnamon

    4 eggs

    4 oz cream cheese

    1/2 tsp vanilla

    Directions

    Combine wet ingredients, mix well then add in your dry ingredients and whip it up! Your batter will thicken up. I like to use only a teaspoon of gee or coconut oil in the pan for cooking pancakes. I have learned the more oil or butter you use, the more your pancakes will soak up the oil while it cooks. You’ll want to cook on a lower heat then you would normally because keto pancakes tend to take longer to cook in the middle and can burn on the outside if the heat is to high.

    This recipe will also make the best keto waffles! If you’re using a waffle maker, let it cook a minute or two longer then normal. This is the fastest and most efficient way to make pancakes for when you’re in that rush. No waffle maker? Do it the crepe way, pour a little batter and tilt the pan around in a circle to let the batter spread out evenly.

    Don’t forget to pig out keto style!

     

     

    Keto English Toffee

    First time making toffee? This recipe is so easy! This batch makes about 2-3 dozen depending on how big you break them.

    Keto English Toffee

    Ingredients

    Instructions

    • Place your almonds on a baking sheet with parchment paper and bake for 10 minute at 350 degrees. While thats going start the toffee. Put your butter, sugar and vanilla in a pot over medium low just to start.
    • Once it is mostly melted turn up heat to medium high stirring constantly mixing making sure to not scorch it for about 10 minutes or more. (It will bubble up high and will almost look like foam rising.)
    • After it has been at a boiling point for 5-10 minutes then turn off heat let sit for a couple of minutes before pouring over almonds, trust me it's hot! Do not touch it! Get your chocolate chips ready but let the toffee cool for a minute once it has been poured over almonds or the chips will just sink in the toffee.
    • The almonds are what make this so good, I would not make this without some kind of nut as the base. The toffee alone would not be as good.
    • After a minute or two spread the melted chocolate around and then add your pecan crumbs on top and you will be so pleased with what you've made. Put in freezer to cool completely, this will take about 20 or 30 minutes.

    Notes

    This of course will not be as hard as toffee made with sugar but I personally think that’s what makes this toffee even better! Keep stored in the fridge and enjoy when necessary. Happy Holidays and Merry Christmas!

    Macadamia Nut Shortbread Cookies

    Macadamia Nut Shortbread Cookies

    Ingredients

    Instructions

    Pre-heat oven to 300F

    • Bake at 300 degrees for 13-15 minutes. In a medium bowl mix your wet ingredients up first then mix in your dry. Don't forget your macadamia nuts so yumm! You don't have to add these in, honestly it will be delicious either way.
    • I also added ChocZero white chocolate and milk chocolate on top just for fun. You will need to push down on these keto cookies and form them how ever thick or thin you want them. Be sure to let them cool completely before moving them to a plate or wire rack.

     

    Have fun pigging out keto style!