bread

Corn-less Cornbread

4 net carbs per serving- makes 9 servings

I am so proud of my husband for finally choosing to rid his body of processed carbs and sugar! It’s nice to not be the only person in the house who practices the ketogenic lifestyle. My husband is a countryman, so he always appreciates a home-cooked meal. His wife loves to cook, so today he ate this along with smothered ox-tails, collard greens, and baked mashed cauliflower! To be honest, even my non-keto children gave this bread a thumbs up!

This cornbread is sweet! It has the right texture for gravy dipping, as well as the right texture for choking. I tested the latter factor accidentally, of course.

Additionally, this recipe is not time-consuming, so feature it with Sunday dinner often, or with your next bowl of chili!

Ingredients

  • 1 cup fresh mozzarella, grated
  • 1 cup butter, melted
  • 4 eggs
  • 1/2 cup heavy cream
  • 3 tbs granulated swerve
  • 1 tbs brown sugar swerve
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp turmeric
  • 1 1/2 tbs baking powder

Directions

  1. Preheat oven to 350 degrees and lightly grease a glass 8 x 6 baking dish with olive oil.
  2. In a large bowl, combine all dry ingredients.
  3. In a food processor, combine all wet ingredients, including cheese.
  4. Add wet ingredients to dry ingredients and stir together well.
  5. Pour batter into prepared pan.
  6. Bake for 30-40 minutes, until top is a golden brown. ENJOY!!
Please share this recipe with others, and let me know if you liked it!
Uncategorized

Loaded Baked Cauliflower

This tastes just like a delicious creamy loaded baked potato. Be sure to not rice the cauliflower too finely for this recipe. I find that a bit of texture adds to its comparability to a baked potato. At only 4-5 g net carbs, this is an excellent side dish to a steak or salmon. This recipe helps to meet the complicated needs of my family. It’s keto, naturally gluten-free, and I can easily prepare some without bacon for my vegetarian child! Enjoy!

Macros Per Serving (recipe makes 4 servings)

  • 6 g total carbs
  • 2 g fiber
  • 28 g fat
  • 12 g protein
  • 326 calories

Ingredients

  • 1 small head cauliflower, riced
  • 2 tbs unsalted butter
  • 4 oz cream cheese, softened
  • 2 tbs sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pink Himalayan sea salt to taste
  • 2 tsp finely dices chives
  • 3/4 cup grated sharp cheddar cheese
  • 4 strips bacon, cooked and chopped

Directions

  • In an ungreased, non-stick saute pan, on medium heat, saute cauliflower for 5 -10 minutes to dry it out, stirring frequently.
  • Add butter and cream cheese, stirring constantly until melted and well incorporated.
  • Turn off the heat. Add sour cream, garlic powder, onion powder, and salt. Mix together.
  • Place cauliflower in a greased glass baking dish (6 x 6).
  • Sprinkle chives on top of cauliflower.
  • Sprinkle cheese on top.
  • Sprinkle bacon on top.
  • Bake uncovered for at least 10 minutes, or until cheese is melted to your own preference.
  • ENJOY!
Uncategorized

Garlic Herb Parmesan Wings

Ingredients

  • 10 medium whole wings
  • 1 cup extra virgin olive oil
  • 1/2 cup pink Himalayan sea salt
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 3 tbsp Stonemill Garlic & Herb Roasted Grill Seasoning
  • 1 tbsp grated parmesan cheese

Directions

  • Rinse wings and place in a gallon-sized storage or freezer bag.
  • Mix sea salt, turmeric, cayenne, and Garlic & Herb Seasoning together with the olive oil to create a liquid seasoning mixture.
  • Pour liquid seasoning mixture in the bag with the wings. Seal the bad and work the seasoning with your hands until all wings are evenly coated.
  • Place wings in roasting pan and bake at 350 degrees for 20-25 minutes.
  • Remove wings from oven and sprinkle with parmesan cheese.
  • Set oven to high broil and place wings back into oven for five minutes.

Macros

  • 1 g total carbs/net carbs
  • 28 g fat
  • 9 g protein
  • 285 calories
Uncategorized

Cauliflower Muffin Bites

Ingredients

  • One medium head cauliflower
  • One cup shredded pepper jack cheese
  • One cup shredded sharp cheddar cheese
  • Olive oil for coating muffin tin

Directions

  • Preheat oven to 350 degrees
  • Using a paper towel, grease a 12-count muffin pan with olive oil
  • Rinse and cut one medium cauliflower and place in a microwaveable container. Heat for 5 minutes. *do not add water
  • Place pepper jack cheese by the finger-ful into each muffin tin. Evenly divide the entire cup between the 12 tins.
  • Add 1/4 cup cooked cauliflower to each muffin tin.
  • Top the cauliflower with the sharp cheddar cheese, evenly dividing the cheese as you did with the pepper jack cheese.
  • Bake for 20 minutes.

Macros

  • 2 g Total Carbs
  • 1 g Fiber
  • 6 g Fat
  • 5 g Protein
  • 84 Calories

I absolutely love the flavor of pepper jack cheese, so I didn’t feel that this recipe needed any seasoning. Add your own style of flavors to make your taste buds happy! It is easy and fast to make after a long day’s work. At only one net carb, you can feast on two or three, if you choose!

This is also an excellent finger food option for a gathering of family or friends! Enjoy!