Author: tasty

Keto Pumpkin Mousse Pie

tasty Leave a comment

I love this pie! This is a no bake recipe and it is in my opinion one of the best of pumpkin pies. I originally started with the traditional ingredients from a pumpkin filling can but I also knew I wanted to incorporate beef gelatin because it’s healthy and of course it helps it set without having to use any flours. To me a delicious pumpkin pie is not baked and full of delicious spices, not just pumpkin, so this is perfect.

I was searching for pie filling using beef gelatin as a thickener and I came across Low Carb Maven. Wow, now we are getting somewhere, a pumpkin pie that’s not baked! Yum! I used what I believe to be Low Carb Maven’s brilliant method and it sure did come out so good! I did of course spice some things up a bit and I have my own crust that I think pairs perfectly with this recipe. This crust is my absolute favorite and sure considering how easy it is to make and how wonderful it tastes, you will love it too!

Let me know what you think in the comments below. Happy Thanksgiving and of course don’t forget to pig out keto style!

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Keto Pumpkin Mousse

Ingredients

For The Crust

For The Filling

Instructions

Crust

    Bake at 350 for 10-15 minutes

    • Mix thoroughly all the wet ingredients in medium mixing bowl. Add the dry ingredients and mix until it forms a dough. There is no need to roll it out because you will press the dough directly into the 9'' pie pan. 
    • Then cover the edges and continue to bake for 5-10 minutes. You want it to be golden brown because it will not go back in the oven.

    Pie Filling

    • First you will want to mix the eggs, condensed milk, sweetener, cloves, ginger, nut meg, cinnamon and salt in a saucepan over medium heat. Cook for about 5 minutes. 
    • Add the beef gelatin and continue to cook for about 5-10 stirring constantly. Turn off heat and add your canned PUMPKIN, maple extract and vanilla extract.
    • Mix well and pour this mixture into your pie crust and bake for 10-15 minutes. Let cool completely before cutting into it.

    Notes

    Note: Libby’s canned pumpkin is thicker and Sprout’s Organics pumpkin is thinner. Why? I don’t know just be aware that this can change consistency.

    Sweetened Condensed Milk

    tasty 6 Comments

    Want a delicious sweetened condensed milk without all that sugar? I just love it for desserts because it really brings out that wow factor for the recipe. It is so easy to make and is most definitely better than any original not keto friendly recipes out there. I believe that the ingredients used in any recipe should be of good quality if you want it to taste amazing! I’m also unsure if this is true about Land O Lakes being no carb?! Let me know what you think in the comments below.

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    Sweetened Condensed Milk

    Ingredients

    Instructions

    • You will want to use a big wide pan so it condenses easily. Add all ingredients and bring to a boil for a couple minutes while stirring. Turn heat to low and simmer uncovered stirring occasionally.
    • If you are doing the full recipe it will take about 45 minutes to an hour, but the recipe can be cut in half and will condense much faster.
    • You can speed up the process if you turn up the heat stirring it constantly making sure to not scorch it. It will thicken up as it cools and even be firm after a day in the fridge. The possibilities are endless with this recipe. Chocolate fudge, brownies, cookies, pies and more!

     

     

     

    Keto Chocolate Pie

    tasty 4 Comments

    Are you noticing that sugar alcohols are not sitting well with your stomach?

    I have been trying to figure out ways to not use so much or none at all. One great alternative is Lakanto Monkfruit extract, which has a 0 glycemic index. However in the last year 2020/2021 I have been using No sugar sweetener and is an even better alternative.  

    I tried it in my coffee first and it wasn’t so good, but I wasn’t ready to give up so quickly! The monk fruit in some heavy cream mixed with a couple drops of liquid stevia made a delicious whipped cream topping, and thought, okay now we’re getting somewhere, like maybe on the express train to pie town!

    With both of these alternative sweeteners, you’re working with sprinkles at a time, so go slow if you experiment. With monk fruit you only just a pinch to really kick up the sweetness and the same goes for stevia. Be moderate or you run the risk of ruining your dessert and waisting a lot of healthy (and expensive!) product. I like using stevia and monk fruit together they because both seem to complement each other and cancel out their separate slightly bitter aftertastes. Adding small amounts of either or both of these to sugar alcohols not only lets you use much less, they can give a very sweet flavor that is almost indistinguishable from sugar.

    Print Recipe

    Keto Chocolate Pie

    Ingredients

    For The Crust

    For the filling

    For the whipping

    Instructions

    Pre-heat oven to 375F

    • Bake the crust for 10-13 minutes or until golden brown.
    • Start with the crust by mixing the dry ingredients first. Then add the liquid ingredients and mix until it forms a ball. Use whatever pie dish you have on hand. Mine was too big but it still came out great even though the pie dish was shallow. I also used coconut oil to help grease up my hands so that the dough doesn't stick. Then cover the edges with foil and cook an additional 8-10 minutes. Let cool in the fridge while you make the filling.

    For The Filling

    • Start with the cream cheese, butter, sour cream, vanilla, stevia, monk fruit, erythritol and coco powder and mix on low speed until mostly incorporated, then mix on high speed until thoroughly blended.

    For The whip

    • In a separate bowl, combine the heavy cream, powdered erythritol and vanilla then whip up till you get firm peaks. Add this to the chocolate mixture and blend well. Once your crust is cool, spoon in the filling and make it beautiful. I drizzled some ChocZero on top to really dress it up. Then it’s ready to serve… No wait time and no storing in the freezer!

    Notes

    If you want to try the No Sugar Sweetener just sub in 1 cup of this mix instead of the monkfruit!

    Two Ingredient Keto Puffs

    tasty 153 Comments

     

    Keto Puffs
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    4.7 from 13 votes

    Two Ingredient Keto Puffs

    This recipe is so versatile that it really makes it fun to cook and bake. I know you are wondering is this really all it takes?! I'm here to say, yes! This is all you need to make a variety of things.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Appetizer
    Cuisine: American
    Servings: 16 Puffs
    Author: KetoPig

    Ingredients

    Instructions

    • Put the 3 tbsp coconut flour in a pan along with the mozzarella cheese and stir constantly over medium heat until forms a dough. You'll need parchment paper for these.
    • Than roll it out cut it up or fill it up and boom you're having deliciousness for breakfast, lunch or dinner! You can bake these at 350F for about 10 minutes or you can fry them up and I have even microwaved them in the conventional setting.
    • The syrup I'm using is called Vitafiber and is perfect for dipping. I make it with maple extract making it taste like maple syrup. Click to see the recipe for this flavored maple syrup.
    • If you're filling them with a bunch of stuff like cheese, olives, onions sauce, meat or eggs. The cook time will be longer, more like 20 minutes at 350F.
    • These are so delicious however you decide to have them. 
    • Also make keto corn dogs with this same dough. 

     

     

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    Keto Chicken Alfredo Sauce

    tasty 1 Comment

    Need a fast dinner idea? This was last minute for me and didn’t take but 30 minutes to prep and cook. The sauce is so creamy that you will think you’re splurging!

    Print Recipe

    Keto Chicken Alfredo Sauce

    Ingredients

    • 1 Pound Chicken Chopped
    • 1 Head Cauliflower Chopped and steamed
    • 1 Onion Chopped
    • Salt and pepper
    • 2 Tbsp Regular Butter
    • 10 Oz Cream Cheese
    • 1 Cup Heavy Cream
    • 3/4 Cup Parmesan cheese Fresh
    • 4-5 Garlic cloves chopped
    • 2 Tsp Arrowroot powder optional
    • 2 Tsp Basil Dry (optional)
    • 1 Pinch Fresh Parsley To top it with

    Instructions

    • I use avocado oil, but substitute any oil that you like. Chop all of the veggies first and set them aside. Chop the chicken into bite-sized pieces.  
    • In a big pan over medium heat, add your oil. When the oil is hot, add the onions and chicken. Season the chicken and with salt and pepper to your liking.
    • Let cook most of the way through before adding the garlic in and let cook about five minutes longer. Then, add the cream cheese, heavy cream and parmesan cheese and mix well.
    • Steam the cauliflower at this point; it will not take long at all.
    • Once the sauce is at a light bubble, add in the basil and arrowroot, mixing well to melt the cheeses.
    • Add in your steamed cauliflower and let cook for another 5 minutes or until needed.
    • Do not cook the cauliflower with the sauce because the cauliflower holds too much water and you will have runny sauce.

    Kimchi

    tasty Leave a comment

    If you are interested but scared to make something that is fermented, it’s not as hard as it seems. As long as you prepare it right, the good bacteria will do the rest! Making sure the area is clean, and working with clean utensils is the biggest part. It does take 1-3 days to ferment and checking it daily is a must too. Trust me, you will know when it’s done. The taste of homemade kimchi is so good, spicy and flavorful.

    I have looked at a bunch of recipes and they all used napa cabbage. I just used regular head cabbage (organic of course) from the local farmer’s market and it came out great! In this recipe, it specified to peel the radishes but I don’t think that’s necessary.

    Let me know if you guys used red cabbage or any other ingredients that made it come out awesome!

    There are four steps you’ll follow. First, you’ll prepare the cabbage and get it soaking in a salt mixture to begin to break it down. While that is happening, step two is to prepare the other vegetables and the yummy seasonings. Then, in step 3 you’ll put everything together and get it set up to ferment. In the final step, you’ll monitor the fermentation process over the course of  three days until this delicious dish is ready to eat!

    Print Recipe

    Kimchi

    Ingredients

    • 1 Head Cabbage
    • 1/4 Cup Salt pink Himalayan salt is great, regular table salt with iodine will interfere with the fermentation.
    • 1 Bunch Radishes any kind works
    • 4-5 Green Onions
    • 1 Big Carrot optional I’ve done it and it’s delicious!

    For The Seasoning Paste…

    • 1 Tbsp Fresh Ginger Peeled, Chopped
    • 5-6 Big Garlic Cloves If small double it
    • 4 Tbsp Water
    • 2-3 Tsp Cayenne pepper Ground
    • 1 Tsp White Sugar not a sugar substitute Bacteria needs this to feed on!

    Instructions

    Step 1: Cabbage Preparation

    • You will cut the cabbage to a thickness of your liking. I like strips similar to what you prepare for coleslaw. Place the cabbage in a large bowl, then add salt and mix well, making sure to really work that salt in, until the cabbage starts to appear slightly wilted (about 5-10 minutes.) After that, add enough water to cover the cabbage. Use a plate to press the cabbage down under water and have it soak for about 1-2 hours then after, rinse the cabbage really well and then rinse it again and once you think you’ve rinsed it well than do it again one last time.

    Step 2: Other Vegetables and Seasonings

    • I have diced up radishes every way there is and I suggest do what’s easiest because it all ferments the same. You do not need to peel radishes, I’ve done it many times now and it’s delicious so save yourself the trouble. Chop green onions up and the radishes and set aside. If you do carrots in this recipe use a grater to shred them up. I wouldn’t buy already shredded carrots but I have not tried it so if you do, let me know how that works. I also know using organic veggies is the best and you will only get the best bacteria from using fresh organic product.
    • In a blender mix the garlic, ginger, water, pepper and sugar until it forms a paste. You can also chop this up too, I’ve done it by mistake and it still worked out great! I have also forgotten the sugar once and I wondered why it wasn’t bubbling up by the next day and realized it, I added the sugar a day later it still came out great! As long as you are using good quality ingredients you will have a hard time messing this up.

    Step 3: Get Ready to Ferment!

    • At this point your cabbage should be looking nice and soft, and you’ve got all the other tasty ingredients ready, so it’s time to put it all together and transfer into mason jars to ferment!
    • Mix up with a utensil or use gloves! This stuff is powerful and will be hard on bare hands.
    • Transfer the mixture to mason jars. These are the perfect size and shape to allow the fermentation process to get enough oxygen but not too much. For the first day I use something heavy to weigh down the cabbage to help release the juices. Use big glass jars with a big opening so that you can get all the mix in easy and when comes time to push it down with a spoon it’s easy to do so.
    • Leave the jars open, but cover the mouths with a clean dish cloth. Place them in a dark cool spot in your kitchen (not the fridge, that’s way too cooled!), when it’s done after three days then you can store it in the fridge.

    Step 4: Monitor the Fermentation

    • Once or twice a day, check in on your work… You should see bubbles forming and the mixture will tend to rise out of the liquid. Still gently and press the solids back down so that they are covered by liquid.
    • Also the best way to know you’re doing it right is by the way it smells and when you check back spoon ready and push down there will be a ton of bubbles that come to the surface and it will smell wonderfully delicious almost like something is cooking, it will make you hungry.
    • After three days, you’ll notice it smells and tastes like a spicy and crispy relish that goes great on top of salads, burgers, hotdogs or just on it’s own like a slaw. Try it out and let me know what other uses you find for this super nutritious addition to your keto diet!
    keto no cornbread

    Keto No Cornbread

    tasty 6 Comments

    I have made many mistakes with cooking keto and more times than not it always comes out being delicious. I have made keto cornbread and not on purpose. This is another one of those delicious mistakes that I just can’t help but to share with you. If you are missing cornbread on this diet than this is the recipe for you.

    In this recipe the oat fiber and using the iron skillet is what gives it the texture you need for cornbread. The cheese and coconut flour is what gives more of the flavor. I believe if you wanted to sweeten it up you could add sweetener but remember the coconut flour has a hint of sweetness on it’s own.

    Let me know what you think in the comments below.

    Print Recipe

    Keto No Cornbread

    Ingredients

    Instructions

    • Turn oven on to 400 F. Bake for 15-20 minutes or until golden brown.
    • Start by mixing all the dry ingredients together and set aside.
    • Take a microwave safe bowl and heat the cream cheese and mozzarella on thirty second intervals, mixing until warm but not hot.
    • Add the eggs and mix well. Combine the dry ingredients with the cheese mixture. Mix it up and pour in a iron skillet or in a baking dish.
    • It's ok if the shredded cheese isn't completely melted.

    I wanted to show how mistakes can taste wonderful too and these are photos of what I thought would make great rolls. I was deliciously wrong. Save time by not balling them up first and just pour it in. 🙂

    This last photo is from the next day. I took them out of the fridge to show more of what they look like. I would keep them stored in the fridge.

    Glycemic Index And Carb Intake

    tasty Leave a comment

    I wanted to make a post about this subject and what I have found to be very interesting and extremely important, whether your new to keto or not. It is good to understand what glycemic index means, so that when you make a choice on what to eat, you will have a better understanding on how your body is responding.

    A food can be very low carb but have a high glycemic index which defeats the purpose of low carb. It’s confusing I know, but don’t get discouraged.

    For example:

    Vitafiber is very low carb. It has 1.5 carbs in 1 tsp, which sounds great! Truvia is 4 carbs in 1 tsp. It seems like you would choose Vitafiber as a sweetener everytime over Truvia if all you are doing is counting carbs.

    However, the glycemic index for Truvia is 1 and the glycemic index of Vitafiber is 35!

    That is a huge difference in numbers! If you account for the glycemic index and not just carbs you will be more successful in doing keto. If something is hindering your success with this diet, this could be the problem.

    Resistant starches is another topic you need to understand to make good diet decisions. Don’t let others confuse you with what you already know to be true about carbohydrate intake and insulin resistance.

    Example:

    Say I decide to eat a bunch of green bananas or cooked then cooled rice. I have to count those carbohydrates in my limit of 20-30 grams of carbs a day. It is 26 grams of carbs for just 1/2 cup of rice and 27 grams in 1 banana. That’s basically my carb intake for the day!

    I don’t hold back from giving myself treats, but if I ate the 1/2 cup of rice or green banana that would become my treat for the day. I don’t know about you but a green banana doesn’t sound appetizing.

    Here is a video of a doctor explaining this in detail and I agree with most of what he is saying but knowing what I know about my insulin, I will get the resistant starches/fiber from other sources to make up for not eating raw potatoes, cold rice or green bananas.

    P.S I did find out that a green banana has a lower glycemic index than a ripe banana. Dr. Berg explains, decide for yourself what’s best!

    Find out what your body needs and listen to what your body is telling you.

     

     

    Keto Vanilla Cream Pie

    tasty 2 Comments

    This pie is so deliciously good that you may want to make more than just one!  This recipe makes two, 4in pans but of course you can use a 8in spring pan. You can easily double this recipe and it will still be lower carb with no bad or funny after taste. Although I would not double the stevia or monk fruit exactly only because those sweeteners I found to mess things up if you over do it so I add them to taste.

    I have noticed in so many recipes there is always so much erythritol sweetener being used and I always seem to cut it by half and add monk fruit or stevia to make up the full body of what a normal sweet treat should taste like. I like it when I can eat a dessert and not get a weird or bad after taste. This delightful pie is exactly that. Let me know what you think in the comments below!

    Print Recipe

    Keto Vanilla Cream Pie

    Ingredients

    For The Crust

    Pie Filling

    Blueberry Sauce

    Instructions

    • Bring the blueberries and vitafiber to a boil for about 5 minutes. Whisk the water and xanthan gum together before adding to the sauce. Let cool at room temperature.
    • Make the crust by adding the dry ingredients first then mix in the melted butter and push in at bottom of the pan or pans you're using and set aside.
    • Then mix the heavy cream with the sweetener first till forms soft peaks and than add in cream cheese, vanilla, monk fruit and stevia and mix up well. Once you have that ready, pour on top of your crust and freeze for and hour.

    Notes

    These were tiny little NO BAKE pies as you can see in pictures. 

     

    Pig out keto style!

     

    Your True Size

    tasty 4 Comments

    How often do we here people complaining about their bodies? Or if they’re not complaining, they’re rationalizing something they clearly don’t want. I have heard it from all sides, from the thin to the thinner, from the big to the bigger. I don’t believe that either side is right. Healthy is what is beautiful and sexy, no matter what size you are. If you’re healthy on the inside then you will be the true size you are meant to be.

    This is a subject that seems to get blurred because someone always gets offended. I dislike how commercial advertising is used on us, telling us we can’t be happy if we are not a certain size. Both sides do it. You are your own person and should be able to think for yourself without a spokesmodel telling you how you should look.

    Knowing what I know about the ketogenic diet and what it has done for me, when I meet someone, I’m always curious about their diet. I think of how hard it is to share this knowledge with people that don’t know or don’t care to know about insulin and what it does in the body. I stumbled on the keto diet and I’m forever grateful, which is why I can’t help but spread the word.

    I think of all the skinny models that are unhealthy because they are told thin is beautiful so they starve themselves or create an eating disorder to stay thin. I also think of the big and bigger models that are “brave” because they got were they are by following a traditional diet plan loaded with so-called healthy whole grain carbohydrates. But, what I dislike more than anything is that these models, bigger or smaller, are being used to sell products in a way that promotes poor health choices on both ends of the spectrum.

    I think it’s strange considering that obesity is at an all time high and growing, while we hear increasingly about how being big is beautiful and sexy. It would seem that they are trying to say that big is healthy?! If you are 5’8″ and wearing a size 16 dress, you are not big boned, God didn’t make you that way, your genes didn’t doom you to shopping only at Lane Bryant, like everyone tells you, like they used to tell me.

    I know because this was me. I would say things like, “My legs are so sexy they can’t stop touching each other,” “I don’t want to lose my boobs if I lose weight,” or, “I’m so curvy and thick baby!” But many of those curves were still bigger than I wanted, and many more were in the wrong places.

    In reality, my skin was chafed from constantly rubbing together. My body was inflamed, and I had rashes even where my blubber didn’t rub itself raw. I was always out of breath, tired and, even worse, hungry, bloated, and gassy.

    Why do we hold up big as healthy? Here’s an example. Ashley Graham is big and gorgeous without a doubt! But if you think that she was just predestined to be plus-sized, I’d ask you to look carefully at her meals she describes in this interview. I dare you to find a meal that isn’t straight from one of the low-fat, high-carb diet books that are turning most people into jumbo zeppelins.

    My thunder thighs and I used to eat this way for a long time! You probably do too. Until you learn about insulin, about why your body needs fats, about why a dozen meals a day is destroying your metabolism. Until you realize that glucose (regardless of it showing up as the purest whitest sugar or the most complex of the whole grain carbohydrates) is a dirty-burning fuel for your cells, and that your body’s only response to excess glucose is to stuff it away as fat to keep it from doing even more damage to your health. Then, and only then, you realize why you’re overweight.

    If you want to change your your body’s metabolism and composition, you need to see food in a whole new light. You need to see the food that your body wants and needs is the exact opposite of what the advertisers are pushing.

    Fat is beautiful, just not the way you’re thinking.

    Learn more about the ketogenic diet

     

     

     

     

     

    Keto Shepherd’s Pie

    tasty 2 Comments

    I have had this one on my list of  keto dinners to make. I thought it would be fun to completely switch it up. So instead of using carrots and peas, I used celery and onions! I like the veggies in my shepherd’s pie more chunky but this is your dish to do as you wish. Let me know what you think in the comments below and happy cooking!

    Print Recipe

    Keto Shepherds Pie

    Ingredients

    Instructions

    • Pre-heat oven to 375 degrees and cook for 45-50 minutes.
    • I started by chopping up the celery and onions. Cook the veggies in bacon fat but you can use what you have on hand.
    • I let the onions cook for a few minutes before adding celery and garlic. Once all of that cooks for a few minutes add the meat and cook till browned and then add broth in and let that cook for about 10-15 minutes, until it condenses and then add the tomato paste in and stir until well combined.
    • Add the arrowroot starch, mix it in and let it bubble before turning off the heat and setting aside. 
    • Steam the cauliflower before putting it in blender! Once you have done this add in the 2 cups of parmesan, 2 egg yolks, stick of butter and the spices that you want. This will not take long at all.
    • Save some parmesan to top it before putting it in oven!

     

    Don’t forget to pig out keto style!

     

     

     

     

     

    Keto Chicken Masala

    tasty Leave a comment

    Chicken Tikki Masala!!

    I have come across some delicious recipes and I thought I would give it my own little keto twist. Let me know what you think in the comments below.

    Print Recipe

    Keto Chicken Masala

    Ingredients

    Chicken Marinade

    • 2 Pounds Chicken Thighs
    • 1 Cup Plain Yogurt
    • 4 Garlic Cloves
    • 1 Tbsp Fresh Ginger
    • 2 Tsp Grama Masala
    • 1 Tsp Salt

    For The Sauce

    • 2 Onions (save some for rice)
    • 4 Garlic Cloves
    • 2 Bay Leaves
    • 1 Tbsp Fresh Ginger
    • 3 Tsp Turmeric Powder
    • 2 Tsp Coriander Ground
    • 2 Tsp Cumin Ground
    • 2 Tsp Garam Masala
    • 1 Tsp Red chili powder
    • 1. Cups Tomato sauce
    • 1 Cup Heavy cream I used coconut cream

    For The Rice

    • 2-3 Tbsp Butter
    • 1 Onion
    • 1 Green Pepper Blanched and cut up
    • 1 Red Pepper Blanched and cut up
    • 1 Cauliflower Riced
    • Salt and pepper

    For the naan bread

    • Some gee for frying
    • 1/2 Cup coconut flour
    • 2 Tbsp Psyillium husk 8 grams (don't omit this, this is the ingredient that holds everything together!)
    • 1/2 Tsp Baking Powder
    • 1 Cup Hot Water

    Instructions

    • Make the chicken marinade first and put in fridge. Prep everything else! Have the rice and all the veggies prepared before you start frying or baking the chicken. Trust me this will make your life easier. If you're baking the chicken, bake at 350F for about 25 minutes or until done.
    • If frying, fry the chicken in the gee on high (don't throw away any juices) then once mostly cooked take out of the pan and set aside. Turn heat down to medium and sauté' the onions in that same pan and then add the garlic and all other spices, cook for a minute then add tomato sauce and cook for about 10-15 minutes stirring frequently.
    • Once it looks a bit orange then add the cream in and mix well. Add the meat and all juices back in to that and cook for another 15-20 minutes on medium-low heat.
    • While that's simmering cook the rice, the rice won't take long at all, maybe 10-15 minutes.

    For The Naan Bread

    • Add the dry ingredients to a bowl and mix. Heat up the water and pour that in the dry mix. It should form a dough like ball. Cut the ball into 4-6 smaller balls and start to roll out. Heat up a pan with a little bit of oil. Put the keto naan bread into a hot skillet and cook until brown on both sides.

    Don’t forget to pig out keto style!

    Keto Bacon Rolls

    tasty 8 Comments

    I had so much fun coming up with this knowing just how delicious it would be. Let me know what you think in the comments below. Enjoy and don’t forget to pig out keto style!

    Print Recipe

    Keto Bacon Rolls

    Ingredients

    • 12-16 Oz Bacon

    Filling

    Maple Syrup

    Pastry Dough

    Instructions

    Bake at 350 degrees for 20-25 minutes.

    • Cook bacon and set aside. Boil the water then pour in erythritol and cinnamon stirring until water condenses. Add the maple syrup to that and set aside to make pastry dough.
    • To make the dough put almond flour and cheese in a pot over medium and stir until forms a dough than roll it out. Spread the sweet sauce on it and sprinkle the bacon all over than. Roll it up or leave it flat, either way is so good!

    Keto Chocolate Bombs

    tasty 3 Comments

    This recipe is so delicious and if you love chocolate you will love these little bombs! This is the perfect amount of sweetness and better than any store bought chocolates. Thank you for letting me know these were not up on the site. I had a problem with my site crashing. Let me know what you think in the comments below.

    Print Recipe

    Keto Chocolate Bombs

    Ingredients

    Instructions

    • Cook chocolate over medium heat stirring continuously then when all mixed up pour on a flat pan and mix with nuts or pour in whatever little molds you want. I did add some almonds because I love almonds. Keep them stored in refrigerator.

    Notes

    Best molds for candy, chocolate and fudge.

    Elevate Your Cholesterol Profile, Elevate Your Health

    tasty 1 Comment

    I just picked up my blood work and after listening to my doctor tell me I need to get on a low-fat and low- cholesterol diet, I felt it necessary to make a post about why you need cholesterol so much that your body will make it without you even eating it. Why?? Because we need it, now the real question is, will you be giving your body the good fats and cholesterols its needs so your body doesn’t have to produce “bad” cholesterol to try and put out the fire (inflammation) you get from having high insulin from eating a high carbohydrate diet?

    Have you asked yourself the question, am I insulin resistant or insulin sensitive? Are you pre-diabetic? I would look into this more rather than just settling for what most doctors tell their patients. If I didn’t know any better I would have taken my doctors advice and for a good reason because they should know these things. The fact of the matter is that they don’t.

    If I do the triglycerides to HDL ratio I’m at a whopping 0.5 🙂 that means I’m extremely healthy! What you want is when you do the ratio of triglycerides divided by the HDL and the range you want is to be lower than 2.0 and and if you are higher than 6.0 that is a great indicator that something is wrong. Triglyceride number Divided by HDL number

    For more information on LDL, HDL, VLDL and triglycerides go to

    DR. Gangemi

    Dr. Berg explains in 14 short minutes

    I hope this helps you the way it has me! Remember that there is not a one size fits all solution with diets simply because everyones body is different and takes in food/nutrients differently. Some can only eat vegan, some can do a high carb diet and some can just about eat whatever they want and look fine (on the outside).

    The same goes for exercise, everyone responds differently to exercise so get to know your body and don’t ever settle for “oh your just getting older” such nonsense. Love yourself by learning the real science behind insulin and how it blocks fat burning.

    Feel good and don’t be afraid to eat fats. Pig out keto style and enjoy intermittent fasting and long term fasting too, without causing stress to your body. With a ketogenic diet you are able to over come most if not all health issues!

     

     

    The Ultimate Keto Casserole

    tasty 2 Comments

    This is a must have casserole because it’s one of the most delicious! This casserole has the best mouth feel, great body, so hearty and incredibly filling. It has an out of this world flavor and so satiating that you wont believe it’s keto. I still have to pinch myself from time to time, to make sure that I’m not dreaming. If you want to wow your family or if you have a pot luck to go to, this dish is sure to bring down the house! Let me know what you think in the comments below….

    Print Recipe

    The Ultimate Keto Casserole

    Ingredients

    • 1 Pound Chicken Thighs
    • 14 Oz Bacon
    • 1 Larg Onion Chopped
    • 4-6 Garlic Cloves Chopped
    • 4 jalapenos Chopped
    • 1 Head Cauliflower Riced
    • 1 Head Broccoli
    • 1 Cup Heavy Cream
    • 2 Cups Parmesan
    • 2.5 Cups Cheddar Cheese
    • 2 Tsp Arrowroot
    • 1.5 Mozzarella cheese for the top
    • Extra parmesan for the top
    • A dash of salt and pepper

    Instructions

    • Preheat oven to 350 degrees and bake for 35 minutes.
    • Cook the bacon!
    • Take your cauliflower and rice it up and put it at the bottom of your baking dish sprinkle with salt and pepper.
    • Take the rest of your veggies and chop up to the size you want and set aside. Put some avocado oil and gee about 2 tablespoons each in a sauce pan on medium heat, add the thighs and brown them.
    • Then take your broccoli and chop it up and layer it on top of the cauliflower rice and set aside.
    • Cook chicken and remove from pan. Add the chopped onions to that same pan and cook till translucent, then add garlic and jalapenos. Take the chicken and chop up or pull apart and add back to that pan.
    • For the sauce add the heavy cream, parmesan, cheddar cheese and arrowroot (thickener) to the chicken mixture. Pour the mixture evenly over the broccoli and rice.
    • Add the cooked bacon over the top of everything then sprinkle the mozzarella and more parmesan till it mostly covers the casserole. This is one beautiful casserole and everyone you know will want this recipe!

    Keto Lasagna

    tasty Leave a comment

    How many of the keto-style cabbage lasagna recipes have you tried and come away with underwhelmed? Well, this Italian girl is here to bring out the full flavor in this classic dish while keeping your insulin level low!

    Our family loves full flavored dishes, so this recipe includes healthy portions of prebiotic garlic and onion that you’ll cook along with whatever grass fed meat you want for the filling.

    One thing I did find with this recipe was that you would be better off making smaller pieces of the cabbage instead of leaving it as whole leaves. It will not cut with a fork like you would think. Unless you prefer using a knife with every bite, cut the leaves into pieces to make for an experience close to the real thing!

    Let me know what you think in the comments below, and pig out keto-style!

    Print Recipe

    Keto Lasagna

    Ingredients

    • 1 Pound Beef/lamb
    • 32 Oz Ricotta Cheese
    • 1 Head Cabbage
    • 1 Onion
    • 2-4 Garlic Cloves
    • 2 Cups Parmesan Cheese
    • 3 Eggs
    • 1/4 Cup parsley
    • 1/3 Cup Italian seasoning
    • 25 Oz Pasta Sauce I used organic roasted garlic
    • 30 Oz Mozzarella

    Instructions

    • Bake at 375 degrees for 35 minutes, for the last five minutes turn up temp to 450 to brown the top! This recipe will make 10 huge servings.
    • Start by browning the onions, garlic and beef (we used lamb and it was so good) in gee or butter. While thats going, start to boil some water for your cabbage. Once your water is at a boil, add in cabbage. Boil cabbage until it looks like it's falling apart.
    • Add the ricotta, parmesan, Italian seasonings, 3 eggs and parsley to a bowl and mix well then set aside. Once your meat has browned, add in the sauce and cook on low while you dry and cut the cabbage. Then you are ready to assemble this lasagna!
    • This is the fun part and you can really do it up how you like. I put down some meat sauce first, then some cabbage and on top of that some cheese. Repeat until it's amazing. I did wait to add all the mozzarella on top with some extra parmesan.
    • Note: if you do not dry the cabbage well you will have watery lasagna. You can make this recipe without cabbage also, I would just add more cheese layers and or different veggies… Just slice em up! Yummy!

     

     

    Keto Cinnabons

    tasty 4 Comments

    I have been wanting cinnamon rolls for a while now and I’m so happy I got up the courage to make these! Have you ever made homemade cinnamon rolls?! If you have, you know the work it entails. This recipe is so easy takes about 30-40 Minutes in all.

    What you will need

    1 and 1/2 cup Shredded mozzarella

    1 cup Almond Flour Blanched

    2 tbsp Cream cheese

    1 Egg

    1/2 tsp Baking powder

    Heat the mozzarella with the cream cheese in microwave safe bowl 30 seconds then stir it up. Add the egg, flour and baking powder. Mix well. If it seems to need more almond flour add some to make it easier to work with. In the original recipe it says to cut 6 balls from the dough and roll them out. Fill it with the filling and roll it up, then cut each 6 in half to make 12 cinnamon rolls. I didn’t get that far so I made 7 big ones. Bake at 350F. for 15-20 minutes.

    For the filling

    4 tbsp water

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

    4 tsp Cinnamon

    Boil the water first than add the sweetener and cinnamon cook for about five minutes. Let cool while you roll out the dough.

    I also added vitafiber VitaFiber IMO Syrup – Prebiotic Fiber Sugar-Free Sweetener after the filling cooked to help the filling stay creamy and not stiff. I added a drop vanilla extract and some raisins as well. You don’t have to but if you wanted raisins and nuts than I’m sure that would be delicious!

    For the frosting

    4 tbsp Cream cheese

    4 tbsp Butter/gee

    2-3 tbsp Heavy cream

    1/8 tsp Xanthan gum

    1 tbsp Lakanto Monkfruit 2:1 Powder Sugar Substitute (Classic Powder)

    I didn’t like the frosting in the original recipe. I tried it and there just shouldn’t be yogurt in frosting. It’s just my opinion, try it you may like it.

    I found this wonderful recipe at Sugarfreelondoner

     

     

     

     

     

    Vanilla Chocolate Chip Keto Bombs

    tasty 2 Comments

    These little babies are so satisfying and filling. This recipe is so easy and fun. Curve your craving with just one keto bomb!

    Print Recipe

    Vanilla Chocolate Chip Keto Bombs

    Ingredients

    Instructions

    • Add the amount you want- Dark chocolate chips
    • Mix it all up and put in freezer to firm up then you can store them in your refrigerator. So good for a little treat!

     

     

    Low carb Fruit Roll-Up

    tasty Leave a comment

    This little fruit snack is so good. It’s a great way to surprise your kids at lunch time! It’s much sweeter if you used organic berries without having to use any sugar or honey. I feel that you do not need apple juice to make these taste delicious! If you give this recipe a try let me know what you think in the comments below!

    Print Recipe

    Low carb Fruit Roll-Up

    Ingredients

    • 4 Cups Mixed Berries blueberries, raspberries, strawberries, and blackberries
    • 1/2 Cup Water
    • 1 Tbsp VitaFiber Syrup
    • 1 Tsp Fresh Lemon Juice
    • 1/4 Tsp Lemon Zest

    Instructions

    • Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 20 minutes, until the berries have popped and some of the liquid has evaporated.
    • Pour the mixture into a blender, then carefully blend until smooth.
    • Line 2 rimmed baking trays with a SilPat or parchment paper, then pour half of the fruit mixture through a fine mesh sieve and onto the first tray and half onto the second. Use a spatula to lightly spread the mixture evenly across the baking sheet, to about 1/8 inch thick.
    • If you have a dehydrator with a fan in the back, these will only take about 3 hours on the high (150 degrees) setting. Without a fan, they’ll take about 8-10 hours on 150 degrees. It takes about 4-5 hours in a convection oven.
    • You will know they’re done when you touch them lightly with your finger and they are no longer sticky. If the edges get a little too brittle and dry, you can brush a tiny bit of water over it and will be good as new!

    Notes

    *If using frozen berries, omit the water and substitute 1/2 cup unsweetened apple sauce. Find original recipe here. 

     

     

     

    Keto Mozzarella Sticks

    tasty 1 Comment

    I have not had cheese sticks since before keto but I have thought about them a lot recently and how to make them taste good without them turning into a blob. I thought about using fat head dough but that is a lot of cheese and so I did it the breaded way and it turned out amazing. Use whatever spices you want with it. I ran out of cheese sticks so I used cheese from the block of low-moisture part-skim mozzarella and it still worked but not as good as the mozzarella cheese sticks. If you try it out let me know how you liked it in the comments below!

    Print Recipe

    Keto Mozzarella Sticks

    Ingredients

    Instructions

    • Pre-heat oven to 425F
    • Mix up the flax seed, almond meal, parmesan, nutritional yeast and salt. In another bowl add just the blanched almond flour (or if your using coconut flour) and set aside.
    • Whip up your eggs really good. You will start with putting your cut up mozzarella sticks in the blanched almond flour (or coconut flour) and get them coated and than take one at a time and put the cheese in the eggs to coat and lastly put in bread mixture and coat.
    • Place them out on baking sheet covered with parchment paper and put in oven at 425 degrees for about 10 minutes.
    • all the batter should make 18-20 sticks

    It helps to keep one hand for the wet part and one for the dry.

    Don’t forget to pig out keto style!

      What Is Healthy Food To You?

      tasty Leave a comment

      For many years, I thought I was eating healthy and I forced myself to like certain things because I thought they were good for my body. What, in your mind, do you think is healthy? Is it whole wheat, corn, oats? Is it ancient grains, barley, brown rice, quinoa?  Maybe canola oil, vegetable oil, corn oil? Possibly low fat milk, yogurt or soy? Even possibly Special K cereal, protein bars or granola?

      No matter how they are labeled — heart healthy, low fat, low cholesterol — these foods are sold to us as the key to preventing heart disease.

      It’s a lie.

      Every time I walk by these foods in the grocery store, I scratch my head and think, why? Why does the food industry want to murder us all over a tortured multi-decade span of disease? This is most likely not the case but I can’t help feel that way, when I see so many people unknowingly poisoning their metabolisms, reaping the horrible side effects from what is in their shopping carts.

      I was putting my body through hell, thinking it was healthy, then blaming myself for not having the willpower to exercise. I had no energy nor enthusiasm to do so. I love to hike and it’s normal for me to do 10-20 miles every week during the winter (because I live in Arizona.) Even with the passion for the outdoors, it took determination. I always wondered why that was, wondered why I had to push so hard to do something I loved, wondered why when I didn’t, the weight would pile on and than some every year.

      Until keto, I never understood. Why didn’t I have the energy level I wanted? Why was I exhausted and foggy after eating “healthy” food? And when the fog lifted, why was I instantly hungry and irritable and dying for more carbohydrates to feed a beast in my belly that was never fully satisfied?

      I have been on the ketogenic diet since June 12th 2017 and I have lost 31 pounds. I reversed my insulin resistance, conquered my hunger while gaining sustainable energy. My over all health and my mental clarity has improved supercalifragilisticexpialidociously.

      Dr Berg on low carb veggies 

      Thomas Delauer on low carb fruit

       

       

      Keto No Potato Salad

      tasty 2 Comments

      I love potato salad and I had fun putting this together, this recipes is so similar to potato salad and so easy to make just take your favorite potato salad recipe and trade out the potatoes for cauliflower. I chopped it up before I cooked it and that is really the only difference. No peeling and no high carb coma here, your only left with yummy potato salad that you can’t even tell the difference. It’s also, another great way to get in all of the cauliflower the whole thing can be used and it’s so good!

      Print Recipe

      Keto No Potato Salad

      Ingredients

      • 1 Cauliflower small
      • 1 Tbsp Apple Cider vinegar
      • 1/2 Cup Sour Cream
      • 1/4 Cup Mayonnaise
      • 1 Tbsp Mustard substitute Dijon or whole grain mustard
      • 1/2 Red onion finely chopped (about 1/2 cup)
      • 3 Celery Stalks finely chopped (about 1/2 cup)
      • 1 Dill Pickle finely chopped (about 1/3 cup)
      • 5 Hard-boiled eggs peeled and chopped
      • 1/4 cup Chopped fresh herbs parsley, dill, chives, tarragon
      • Salt and freshly ground black pepper

      Instructions

      • For the cauliflower you want to boil until soft like fork soft and hard boil your eggs.
      • I cooled the eggs and the cauliflower at the same time in ice water to help it cool. Apple cider vinegar helps it not have that cauliflower taste so I put in a splash in while cooling along with a sprinkle of salt.
      • Put together all the other ingredients in a bowl and mix than add the cauliflower and chopped eggs in and mix.

       

      I wanted to note that in this recipe for bread you see here I used unblanched almonds.

      You could make lettuce wraps too!

      Have fun and pig out keto style!

       

       

      Why Your Body Loves Keto

      tasty Leave a comment

      Much more than weight loss

      I want to start off by saying the reason why I started keto was for weight loss, not only was I a skeptic but I thought, I have tried everything else why not try something that I would actually enjoy since that men’t I could eat more fat glorious fat. I have put my body through such torment of low fat and low carb which is not sustainable, you end up giving in to your cravings and at some point over eat. Sugar/carbohydrates raises insulin and not only that but it’s keeps you in a vicious circle of being hungry, starving, bloated and stuffed and than starving again.

      I am 30 years old and very active and I like hiking in the winters cause let’s face it, it’s to hot here in AZ during the summer. I would do work out videos and count calories and yet I was still gaining weight. I thought to myself, why?! This is not right and it can’t be because I’m getting older. After I hit 25 years I started putting on the weight, I no longer could eat like I used to. My journey started around that time and I did some crazy things thinking it’s what I needed to do and nothing worked. Every pound I lost I gained back plus more every year.

      I stumbled my way into the ketogenic diet. I’m forever grateful and so thankful that I am on a mission to help those who don’t know about insulin. I want to point you in the right direction. Once you know about insulin and glucagon and what the two hormones do in your body, it will forever change the way you think about food. Everyones body is different and processes food or chemicals differently. A ketogenic diet is so versatile that it really is amazing! There is no one size fits all diet, some people do better with working out and some do poorly. It’s not laziness, it’s just not enough energy and you will never have enough energy burning carbohydrates as your fuel.

      Finding out that I could use my own fat for energy, (not to mention the best feeling in the whole world, better than anything I have ever experienced in my life). I found that it was so easy to incorporate because of all the delicious foods that made me so happy to eat and made me feel so good after eating with no bloating! All of the foods that I was told to cut down on (fats) was what I got to eat and I was only left with amazing energy. So of course I kept going and it was like it was just a plus to have the weight gone and it wasn’t the sole reason for loosing the weight any more. My body was so happy it would thank me everyday through having incredible energy, beautiful glowing skin and the little aches and pains that I had started to disappear. Clarity in my mind got me thinking and so I started this blog to reach out to others that are looking for help.

      I know my body better than ever before, knowing and feeling my body and what it wants or if somethings wrong is like a super power. It’s so wonderful that I just can’t help myself but to share this wonderful Not new news. I will put some links up that helped me along the way. Good luck with your journey and God bless you along the way!

      Have fun, feel amazing and pig out keto style!

      Overview From Dr. Berg

      Ketogenic Diet Explained

      Success In Keto

      Health In Keto

      Fight cancer with Keto

      Carbs and Fitness 

       

      Easy Bake Oven

      tasty 3 Comments

      What?! Yes, I said easy bake oven! Here is a keto easy bake oven chocolate cake! Preheat your easy bake oven for 15 minutes and than start the batter.

      Ingredients for the batter

      4 tsp Almond flour

      2 tsp Coco powder

      1 tbsp Truvia

      1/4 tsp Baking powder

      1/8 Xanthan gum

      1/2 Vanilla extract

      4 tsp Water

      Directions

      Mix all dry ingredients first than the wet and mix and spray your baking sheet and pour batter in and bake for 15 minutes.

      For the frosting

      4 tbsp Cream cheese

      4 tbsp Butter (room temp)

      1 tsp Vanilla extract

      3 tbsp Powdered swerve

       

      Directions

      Blend the butter first really well then add the cream cheese, vanilla and sugar substitute and blend until it looks fluffy!

      Have fun and pig out keto style!