I’ve been watching Cupcake Wars and it’s gotten the better of me. ????
I stuffed a keto waffle into a muffin tin, added a chopped up breakfast sausage, a scrambled and seasoned egg, and topped with a little aged cheddar and seasoned salt, then baked at 350 degrees for 20 minutes. So much deliciousness in a handy little package!
Want some frosting on that cupcake? Here’s a basic cream cheese frosting that’s not sweet, so it’s good for savory cakes. Make it just before serving. Feel free to get creative with this, too!
These are so easy, and they can be jazzed up by adding different flavors and add-ins.
For my basic version, simply scramble an egg, mix in 2 tbsp almond flour or 1 tbsp coconut flour and 1/2 cup mozzarella cheese, then pour half the batter into a mini waffle maker (I have a Dash) to make each of two waffles. Easy peasy! 🙂 You can also season the batter with your favorite sweet or savory spices. Add Italian herbs to make little pizzas! Want to go hard-core carnivore? Skip the flour entirely. You’re only limited by your imagination.
Cheesecake is my all-time favorite dessert, and it’s so easy to make primal and keto. This is a combination of two different cheesecake recipes, one for the crust and another for the filling. It’s my go-to basic cheesecake recipe.
16 Ounces Cream Cheese (room temperature)
1 & 1/2 Cup Chopped Pecans
1/2 Cup Canned Pure Pumpkin
3 Eggs Room Temperature
1 Egg White
1 Cup Lakanto Classic Monkfruit Sweetener
2 Tablespoons Lakanto Golden Monkfruit Sweetener
2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Nutmeg
Preheat oven to 350*F
In a small mixing bowl combine the cinnamon, nutmeg, and ginger.
In a medium mixing bowl add 1 egg white and then whisk until completely foamy.
Add the Pecans to the Egg White and then mix thoroughly.
Season the pecan and egg mixture with 1 Teaspoon of the pumpkin Spice mix and the Golden Monkfruit.
Press the crust mixture into the bottom of a 9-inch springform pan and spread evenly. This will produce a rather thin crust that should be about 1/8″ thick all around. Bake the crust for about 10 minutes at 350*F and then remove immediately and set on the counter.
In a large bowl, beat the Cream Cheese until evenly whipped.
Add Pumpkin, 3 Large Eggs, 1 Cup Classic Monkfruit Sweetener, 2 teaspoons of the pumpkin spice mixture. Blend until evenly whipped.
Grease the sides of the Springform Pan before you spoon the cheesecake batter in, and spread evenly across the pan.
Bake cheesecake at 350*F on the middle rack for approximately 45 minutes. Keep an eye on it though throughout the cooking process. The batter will be a little runnier at first than a normal chcheesecake batter due to the added pumpkin, but it will firm up.
Remove from the oven and set on the counter to cool for about 20 minutes before placing in the refrigerator uncovered to cool for at least 4 hours (overnight preferably), then you can wrap or cover the cheesecake as you wish.
Pulled pork is one of my favorite things ever! So easy, too. I put a frozen pork butt (shoulder) in my Instant Pot with a cup of water, sea salt and smoky chili lime seasoning for 30 minutes per pound. Then I take out the meat, trim any fat I don’t want, shred it with 2 forks, and put it back in the pot with the juices and some added BBQ sauce so it stays juicy hanging out in the fridge (dried out pulled pork is no bueno). That’s all there is to it!
Starting my day as I always do – with an iced coffee that contains 32 g protein (a mix of whey, casein and collagen). I put some ice in my shaker cup, pour in 10 oz freshly brewed coffee, add a scoop of BSN Syntha-6 Chocolate Cake Batter (or any flavor you want, any brand you like) and a scoop of Primal Kitchen Grass-fed Collagen Peptides, shake, and top it off with more ice. So much better than Starbucks!!!
I use a combination of whey and casein proteins to get the branched-chain amino acids (BCAAs) I need to feed my muscles over the course of several hours. The collagen doesn’t help build or maintain muscle, but it is essential for healthy hair, skin, nails, joints, etc. We need more of both types of proteins as we get older, so I start the day supplementing both. I’ve never been a breakfast eater but love a big iced mocha in the morning, so this is a great way to start each and every day.
For someone who always hated cauliflower, it’s amazing how I eat these pancakes almost every day! I make them a couple of different ways: sweet and savory. They’re both delicious.
I start with ricing a whole head of cauliflower (or you can use riced cauliflower in a bag) and mixing it with 2 eggs and some sea salt. Then I divide the mixture into 4 equal servings and refrigerate 3 of them. I fry up one slice of bacon extra crispy, remove the bacon from the pan and add the cauliflower mixture to the bacon grease, patting it into a round pancake shape. I let it cook until the edges are brown and it slides easily in the pan, then flip it over and let it cook on the other side for a bit.
Half of the time it falls apart spectacularly, but it doesn’t matter – it still works out great! I put it on a plate and top with the bacon.
If I want sweet, I’ll add some more bacon, pulled pork or breakfast sausage and some sugar-free maple syrup (I like Lakanto).
If I want savory, I love to add a scrambled egg, guacamole and sprouts for a sort of avocado toast dish (pictured above).
Get creative and add whatever you want. It’s a really versatile thing. Want more protein? I sometimes add unflavored whey or collagen peptides to the “batter” and it works out great. Enjoy!
Here’s another “kitchen sink” dish that I love to make with whatever I have on hand!
Fathead dough is a wonderful thing. You can make anything with it – pizza crust, bagels, cinnamon rolls – all of the great comfort foods that carbaholics miss after going keto!
Preheat oven to 425 degrees. Combine in a large, microwave-safe bowl:
Microwave for 1 minute, stir, then microwave for another 30 seconds. Stir until mixed well, then add:
Turn out onto a baking sheet with a nonstick surface and pat into a thin, round pizza shape. Bake for 12 minutes or until lightly brown. Add pizza sauce, mozzarella and any toppings you’d like. Sprinkle lightly with dried oregano and sea salt. Put back into the oven for 5 minutes or until cheese melts.
***Watch the video HERE!***
I love making grilled cheese sandwiches. My grandmother taught me how to make them many years ago in her old cast iron skillet. Now I have her skillet and I make my sandwiches just how she taught me, only I make them with low-carb bread I make from scratch in 90 seconds! It hits just the right spot when I want comfort food, and it makes me feel even better because it reminds me of good times with Grammie. 🙂