Keto Vanilla Chia Muffins

Ingredients 1 egg OR (1 tbsp flaxseed + 3 tbsp water) 1/2 cup coconut milk 2 tbsp coconut oil 1 tbsp fresh cream 1/2 tsp vanilla extract 3/4 cup Almond flour 2 tbsp coconut flour 2 tbsp Stevia/any keto sweetener (or to taste) 1/8 tsp Baking powder 1/8 tsp Baking soda Pinch of salt 2 tbsp Chia seeds Recipe Whisk the eggs/prepare flaxseed egg substitute and add other wet ingredients - coconut milk, coconut oil, cream, vanilla extract and mix well . Separately combine the dry ingredients (almond flour, coconut flour, baking soda, baking powder, sweetener, salt) and add to wet mixture and fold in with spatula. Fold the chia seeds into the batter right before you pour them into your greased baking moulds. In the meantime, preheat convection oven to 180 ° C / 350 °F. Once oven is preheated, bake for 20 minutes. Leave it on a wire rack to cool for about 10 minutes and then take them out and enjoy! Nutrition: (per muffin for total of 6 muffins) Calories - 172.7 Fat - 15 g Protein - 5.4 g Carbs - 7.1 g Fiber - 4.2 g Net carbs - 2.9...

Keto Mozzarella Sticks

Ingredients: 5 one ounce sticks of mozzarella string cheese, halved widthwise 1/2 cup + 1 tablespoon grated parmesan cheese 1 tablespoon coconut flour 1 teaspoon baking powder (optional) 1/2 teaspoon garlic powder 1 teaspoon Italian seasoning (or 1/2 t. each of dried basil and oregano) 1 egg salt and pepper to taste Instructions:  Whisk egg with salt and pepper in a small bowl. In a separate shallow dish, combine the dry ingredients. -Dip each piece of cheese into the egg, and then roll in the parmesan mixture to coat. Repeat this to form a double coating on each cheese stick. -Place cheese sticks into a small rectangular dish or other container, and chill in the freezer for at least 25 minutes. -Heat about half an inch of oil in a frying pan over medium heat. -Fry cheese sticks until golden brown, about 60 to 90 seconds per side. Drain excess oil on paper towels. -Serve alone, or with a side of low carb marinara sauce for dipping. Served with marinara, 4g net carbs per 1/4 cup. Nutrition: 1 serving (10 total) Net carbs - 7g Fat - 49g Protein - 54g Calories -...

Keto Taco Seasoning

Ingredients: 1/8 cup Chili powder 1/8 cup Chipotle Chili powder 1 tsp Garlic powder 1 tsp Onion powder 1 tsp crushed red Pepper flakes 1 tsp dried Oregano 2 tsp Paprika 2 T ground Cumin 1 T + 1 tsp sea Salt 1 T + 1 tsp black...

Keto Butter Tarts

Try to make the crust thin, but not thin enough that it will burn easily in the oven CRUST: 3/4 cup (90g) coconut flour 1/2 cup (65g) butter - melted 2 eggs 3 tbsp sugar substitute (I used xylitol) FILLING: 2 eggs 1/3 cup (50g) softened butter 1 cup (175g) packed Sukrin Gold (or another brown sugar alternative) 1 tsp vanilla 4 tbsp heavy cream Directions: In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter. Once mixed thoroughly, scoop some of the crust into greased muffin tins. Cover the bottom and sides, but press down and leave a small 'pool' area for the filling. Set aside. In a pot, whisk together your filling ingredients. You'll notice the butter is clumpy, so heat the filling on medium. Stir constantly otherwise it will burn. Continue to whisk until the butter has melted and is incorporated into your filling and you can no longer feel the graininess of the Sukrin Gold. Take the filling off the heat and let it sit for 2-3 minutes. Take a ladle, large spoon or small measuring cup and pour the filling into the shells. Bake at 350 for 15-20 minutes. You will know it's done when it turns a pale golden colour. Let them cool for 5-10 minutes before taking out of the tin. Eat warm or cold! This recipe makes approximately 6 if using a large muffin tin. If you use a regular size tin, you should be able to get between 8 and 10 butter tarts. NUTRITION: per tart (8 tarts total) CALS: 210 FAT: 18.3 CARBS: 6.4...

Keto Cinnamon Bread

Ingredients: 6 eggs 1 1/2 c blanched almond flour 4 T unsalted butter 1/4 t salt 1 T baking powder 1/4 t cream of tartar 1 T liquid stevia 1 t vanilla extract 1/4 c ground cinnamon Directions: Preheat oven to 375  1. Separate 6 eggs into two bowls.  2. In the egg white bowl, add 1/4 t cream of tartar, blend until soft peaks. (About 1-2 minutes)  3. In the yolk bowl, add 4T melted, 1T baking powder, 1/4 t salt, 1 t vanilla extract and 1 T liquid stevia. Blend while adding the 1 1/2 c of almond flour 1/3 at a time.  4. Pour half of the fluffy egg whites into the mix.  5. Pour the last of the egg whites in and softly fold in with a spatula.  6. Lightly spray a standard bread with the oil of your choice, I use coconut oil cooking spray. 7. Pour cinnamon in layers if you want the swirled effect. Otherwise, if you're lazy you can just add the cinnamon with the whole batter.  8. Bake for 25-30 minutes or until the top is golden brown. Set on a wire rack, let cool for 10 minutes before taking out of pan and cutting.   Nutrition: Makes 14 slices. Macros per slice. Calories 132 Fat 11.6g Protein 5.2g Carb 3.3g Fiber 2.3g Net Carb...