Tag: quick

bread

Corn-less Cornbread

eatwellnesscoaching
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!
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Basic Keto Breakfast Casserole

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I love breakfast casserole, because it is easy and quick to make. Also, there are so many flavor combinations to try! I have a vegetarian living in my house, so I made a simple casserole today with no meat, using my basic recipe. I always incorporate cream cheese because of the creamy fluff factor it adds to the dish. The key is to allow the cream cheese to soften so that it can quickly be mixed with the eggs. I usually set my cream cheese out overnight. This casserole is so comforting, which is why I couldn’t celebrate the New Year without it!

Additions to this basic recipe are limitless! I love bacon and broccoli, or bacon and baby spinach, and just… bacon! I also love to add spinach, diced artichoke (from a can), and sour cream for a spinach artichoke dip flavor. Other cheeses can be baked into it as well, but I wouldn’t use more than eight ounces. For example, four ounces of mozzarella cheese with 4 ounces of pepper jack cheese would be delicious! My mood for this casserole was Italian, so I simply added Italian seasonings, garlic powder, and onion powder. I’ll probably grate some parmesan for the topping when I reheat it in the morning!

Ingredients

  • 12 eggs
  • 8 oz softened cream cheese
  • 8 oz sharp cheddar cheese, freshly shredded
  • 1 tbsp pink Himalayan sea salt

Directions

  • In a large bowl, mix eggs and cream cheese, until cheese appears to be evenly separated and distributed throughout the mixture. ( A whisk has always worked well for this step.)
  • Add other ingredients and mix well with a mixing spoon or spatula.
  • Grease a 9 x 13 glass baking dish.
  • Pour mixture into baking dish.
  • Place in the oven at 350 degrees for approximately 30 minutes.
  • ENJOY!!
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Cauliflower Muffin Bites

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  • Pepper Jack Cheese
  • Cauliflower
  • Final Product

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!

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Spicy Avocado Scrambler

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Spicy Avocado Scrambler
7 g Net Carbs

Ingredients

  • 1 tbs organic grass fed butter or ghee
  • 2 large eggs
  • pink Himalayan sea salt to taste
  • 1/4 tsp smoked paprika
  • 1 diced avocado
  • your favorite hot sauce (as much as you want… GO CRAZY!)

Directions

  • In a saute pan, melt butter.
  • Add eggs. Scramble to desired consistency.
  • Place scrambled eggs in bowl.
  • Add diced avocado and mix together.
  • Add seasonings and hot sauce.  Mix and enjoy.

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Crock Pot Turkey Wings

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Crock Pot Turkey Wings
0 Net Carbs

Ingredients

  • 2 large turkey wings, separated
  • 1 tbs extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp Italian seasoning

Directions

  • Mix oil and seasonings together.
  • Rub wings with oil and seasonings.
  • Place wings in crock pot and cook on lowest setting for 6-8 hours.

I love recipes like this, because the prep time is brief and I can rely on my nose to let me know when the wings are ready.  It is also fun to play with different spices to change the flavor theme. 

Don’t forget to save the broth for cooking riced or mashed cauliflower! 

Two wings should last four days for one person.  ENJOY!