A few years ago a co-worker of mine turned me on to hot chocolate + peppermint schnapps, and every year around that time I start craving that a bit! I've been doing keto for the majority of the past couple years (3 years this coming March), and somehow it never occured to me to add peppermint extract to my hot chocolate for that taste. I'll probably mess around with this recipe, but I thought y'all might appreciate this! :)

I used almond milk, which is the opposite of creamy, but also added an unexpected ingredient : egg yolk! Tempering this into the chocolate definitely changed the mouthfeel for the better. I got the idea from a Viennese Hot Chocolate recipe I found.

Ingredients (for one 12oz cup)

12oz Milk (I used Almond for less carbs)

3 tsp Unsweetened Cocoa Powder (if you can get it I definitely recommend the Lake Champlain Chocolate I used - it was really good, and the company is as well!)

1 Egg Yolk

1/2 tsp of Peppermint Extract

1/4 tsp of Vanilla Extract

(Optional) 1 tbsp Chocolate Chips, or equivalent solid chocolate

(Optional) Any other aromatics of your choce: a cinnamon stick in the milk as it boils would be a nice addition!

Tools

1 Saucepan or Pot

A Wisk

Your favorite mug

Instructions

1. Assemble your ingredients! This is way easier when you have everything ready to go! :)
   
2. Begin warming the milk in a small saucepan on medium. This is a good point to add your extracts and any aromatics! You should expect to begin working with the milk prior to boiling. YOU DO NOT WANT THE MILK TO BOIL. I used my finger as an indicator since my thermometer is dead - the milk was hot to touch, and I could not comfortably keep my finger in the liquid more then a second to two.
   
3. If you have not separated the egg, this is the last good chance to really do so. I saved my white to use for baking later.
   
4. Once the milk has come up to a good temperature, remove the milk from the heat. Add the chocolate - if you are using solid chocolate you can add this earlier (I ended up adding mine after the powder when I remembered I bought it yesterday, and my end result was fine :3). Whisk consistently until all of the mixture is combined.
   
   If you don't want to add an egg, this is where you can stop! Happy drinking! :)
   
   Otherwise:
   
   
5. Begin to beat the egg yolk in a separate bowl alone - this is just to start your momentum!
   
6. Add 1tsp of the chocolate into your yolk bowl while quickly whisking. As the mixture comes together, add another teaspoon while still whisking. This is tempering the egg so that you can avoid having scrambled egg hot chocolate.
   
7. I did this for 4 teaspoons' worth of time before streaming half of my remaining hot chocolate into the bowl while whisking. I added this mixture to my mug, then the rest of the chocolate on top.
   
   The result with egg was foamy, with a creamy mouth feel. If you go the no-egg route, I would recommend using mostly/only solid chocolate, as this would thicken up your milk as well and make your drink even more chocolatey! I would have done so as well in this version, but I really like the cocoa I have, and thought the egg was more calorically and carb-ically safe.
   
   I'll probably make another cup when my husband gets home later, and add some whisky as well - definitely a keeper recipe for me :)
   
   Brands I used, if you're looking for ones that worked well:
   
   

• Eggs, Vanilla Extract, and Almond milk from Aldi's
  
  
• McCormick Peppermint Extract
  
  
• Lake Champlain Chocolates Unsweetened Cocoa
  
  
• Lily's Chocolate Chips
  
  
• Swerve Sweetener
  
  Nutritional Info, as I made it:
  
  Cal | Protein | Fat | Tot. Carbs | Fiber | Net Carbs
  ---|---|----|----|----|----
  150kcal | 9g | 12g | 11g | 6g | 5g

Another edit - a step by step photo album is here: https://imgur.com/a/qfDslUR

Edit: The carbalose flour on Amazon is by Tova/Carbquick and has a higher net carb count than the Dixie brand. It will still work, but your net carbs will be higher. Tova has 19 grams net per cup vs. 8 grams net per cup for Dixie, which is the approximate amount used here. This will put your net carbs at around 3g per slice. Still keto! Just something to keep in mind.

Also, lupin flour is made from a legume. The interwebs tell me that if you are allergic to peanuts it's possible that you might have a reaction to it. Safety first!

​

I’m finally able to experiment with breads again, and I’ve branched out into different shapes, as well as feeling more comfortable with other ingredients. With a yummy taste and lovely texture, perfect for sandwiches or toast, or whatever…..this is the result.

If you are new to low-carb breads, a few things to note.

1. A high-carb syrup is used to feed the yeast. Don’t panic! This is used up by the yeast and none of it remains.
   
2. One of the many side effects of this is that low-carb breads tend to only get one good rise, so there’s no punching it down and letting it rise back up to develop texture and flavor. In this recipe I’ve created a sponge to help combat these issues.
   
   Below is the recipe:
   
   115g carbalose flour(not all carbalose flours are the same, this is the lowest net carb version I’ve found)
   
   26g oat fiber
   
   123g vital wheat gluten
   
   90g lupin flour (not all lupin flours are the same – I’ve poured several pound of disasters out in my compost. I use this one)
   
   1.5 tsp salt
   
   1 tsp xanthan gum
   
   1/4 tsp ginger
   
   2 eggs, room temp
   
   26g sour cream, room temp
   
   2 tbsp olive oil
   
   1.5c water, divided
   
   1/8 c butter, softened, cut into small pieces
   
   1.5 tsp corn syrup or honey, divided
   
   3.5 tsp instant yeast, divided
   
   The technique:
   
   Combine the dry ingredients minus the yeast.
   
   Make the sponge: scoop out ¾ c of the mixture, and combine them in a bowl with ½ c cool water, ½ tsp of corn syrup, and ½ tsp of yeast. Let this sit for 4-6 hours, or better yet, over night.
   
   When your sponge is ready, prepare a cup of warm-ish water. Mix ½ cup of the water with 1 tsp of corn syrup and 1 tbsp instant yeast. Using the paddle attachment on a stand mixer, mix in the sponge along with the other wet ingredients (minus the butter). Pause the machine and sift in the dry ingredients. Mix for a couple of minutes with the paddle mixer, then add in the butter, and if it seems dense or tough, add more warm water. I usually add another 1/3 to ½ cup. Then switch to the dough hook and mix on low for 10 minutes. If the dough is shaggy or sticky, try kneading for a few more minutes before adding any more flour. If you do need to add more flour, dust your work surface with carbalose, dump the dough out onto it, dust more on the ball of dough, and knead it in by hand.
   
   If it’s not shaggy or sticky, turn it out onto your work surface. No additional flour should be necessary, even for dusting. Knead it briefly to help form it into a roughly 6” ball, tucking the edges in and pinching them as you go. Using a sharp knife, slash an X in the top.
   
   Cut a piece of parchment paper to fit comfortably in your 6 quart dutch oven. Place the parchment on a cookie sheet, place the ball on the parchment, and place all of it in a warm place. Depending on your location, humidity, elevation, etc., proving time could be 30 minutes, could be a few hours.
   
   As it proofs, place a 6 quart cast iron dutch oven with a lid in your oven and preheat it to 450 degrees for at least 30 minutes.
   
   When your dough has proofed and your dutch oven is hot, take your dutch oven out, place your dough and parchment in the pan, and put on the lid.
   
   Turn the oven down to 375F, and bake for ~30 minutes, until the crust is golden brown and the internal temp is 190 degrees. Take it out of the dutch oven, let it cool on a rack until completely cool.
   
   I can usually get 15-17 slices out of it – I’m a weirdo who likes the end pieces. Macros per slice are: 103 calories/8.0 carbs/6.2g fiber/1.8g net carbs/4.2g fat/12.7g protein.

Fall is in full swing which means it's PUMPKIN time! This muffins are made with coconut flour and almond flour and sweetened with monk fruit and allulose. So tasty and just 3g net carb, 1g of sugar, and 170 calories per muffin.

Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins (includes pictures, tips, and full nutrition facts)

RECIPE: GLUTEN FREE & KETO PUMPKIN CHOCOLATE CHIP MUFFINS

SERVINGS: 12 MUFFINS (170 CALORIES EACH)

PREP TIME: 10 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 35 MINUTES

INGREDIENTS

We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.

• 1/2 cup (56g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
  
• 1/2 cup (56g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour but Blue Diamond Almond Flour works as well)
  
• 2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 Tablespoon (14g) Baking powder
  
• 1 Tablespoon (6g) Pumpkin pie spice (we used Walmart’s Great Value Organic Pumpkin Pie Spice)
  
• 1/2 teaspoon (3g) Sea salt
  
• 4 large Eggs (200g)
  
• 3/4 cup (180g) Pumpkin puree (we used Walmart’s Great Value 100% Pure Canned Pumpkin)
  
• 1/2 cup (113g or 1 stick) Unsalted butter
  
• 1 teaspoon (4.3g) Vanilla extract (we used McCormick All Natural Pure Vanilla Extract)
  
• 1/4 cup (45g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
  
  
  

  INSTRUCTIONS
  

  
  

1. Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
   
2. Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
   
3. In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
   
4. Stir in your chocolate chips.
   
5. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
   
6. Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
   
   Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins

It’s not too late for Thanksgiving to make this classic! My 2018 pumpkin roll just passed quality assurance and taste testing of both ketoers and non-ketoers. It’s a family recipe that I modified. Trust me, this recipe is much easier than it appears. Here it is!

Cake:

3 eggs

1/4 c pyure

3/4 c almond flour

2/3 c pumpkin

1 tsp baking soda

2 tsp cinnamon

Filling:

1/4 c pyure (powdered)

8 oz cream cheese

4 tbsp butter

1 tsp vanilla


Instructions:
Mix together dry cake ingredients, then stir in the wet ingredients until blended.  Cut a piece of parchment paper to only cover the bottom of your jelly roll pan and place it in the pan. I use this pan. Grease the sides of your pan with crisco or butter. Pour batter into the pan, spread evenly, and bake at 375 for 10-12 minutes. 

Once the cake is done, let the cake cool on the stove for a couple minutes. Wearing gloves, carefully roll the cake into the parchment paper. Put it on a cooling rack or similar until fully cooled. If you don’t cool it fully, your filling will get hot and spill out, so wait!

Beat your cream cheese and butter well. Add your vanilla, beat again. Slowly beat in your sweetener of choice, tasting regularly to make sure you aren’t over sweetening.

Unroll your cooled cake, spread the filling on evenly, roll back up and chill. Cut into 1/2” to 1” slices and serve. Entire roll is 25 net carbs, but I suspect my almond flour macros are wrong (Anthony’s- they’re too good to be true). My pan is 9” wide, so 9 x 1” slices is 2.7g net carbs per slice.

Notes:
I use pyure which is an erythritol/stevia blend. It is very powerful and it is easy to use too much. It’s about double the sweetness of standard sweetener.

I use fresh pureed pumpkin, which isn’t hard to make and I can explain how I do it with a long neck pumpkin if you’d like. Canned is fine too. My wife’s family always used fresh and this recipe is modified from that one.

I used to do the tea towel/powdered sugar method, but believe me using the parchment is significantly easier!

For the filling I powdered my pyure using a coffee grinder.

Honestly, if you’re gonna make this and you have two pans, just make a double batch! Take one to a get together and keep one for yourself. They freeze well, I have used my foodsaver on them. As the foodsaver is sucking out air, stop it just as it sucks the rest of the air out or it will deflate your cake. Freeze, then thaw in your fridge for a day or so in the freezer bag.

If you aren’t an experienced baker and don’t know your keto sweeteners well, please make sure you taste as you go and add sweetener SLOWLY. Last year I made this with straight erythritol and being my first try at ketoing this recipe I screwed it up badly. Used way too much erythritol.

I know there's been a ton of BEC posts, but I was really happy with how easy and fast this was, mostly due to the silicone "bun" mold, and silicone egg rings. You don't need to even spray the mold and the buns/cookies/whatever just pop right out. I'm terrible at baking so this method is a bit of a personal triumph. I use these all the time now.

1. Make yo buns, recipe here. The nut butter will help the buns toast/crisp, but I used a little less than called for so I could spend carbs on a small amount of ketchup at the end. When finished, wait a few minutes and toast them with cheddar cheese on top.
   
   
2. Cook 3 strips of bacon until nice and crispy
   
   
3. Remove bacon and put silicone egg ring right in the middle of pan/grease. I like my sandwich eggs on the harder side, so I scrambled it slightly within the ring, and then covered with a small piece of tin foil.
   
   
4. Add field greens and bacon or whatever strikes your fancy. Assemble the whole, perfect-fitting nomwich.
   
   Takeaway: Next time, I'll make the buns even thinner. They had great structural integrity. Don't worry if your batter comes out somewhat thin, it will form up quickly.
   
   Net Carbs: 2.5 (5.5 with a little ketchup)
   
   Fat: 31g
   
   EDIT: Formatting

Granulated, as in grains. Think beach sand or table sugar.

You can get sweeteners in different forms, like powdered, syrup, liquid or granulated.

In keto, popular granulated sweeteners include Erythitol, Swerve, and Stevia. You can get granulated Splenda, but it's got maltodextrin mixed in with it which is loaded with carbs.

I don't suggest really ever using Xylitol for keto. It's harmful to dogs and has a high glycemic index as compared to better alternatives like Erythitol or Stevia. Xylitol is available in liquid and granulated forms.

Erythitol and Swerve are great for baking. Stevia (the best keto one is called SweetLeaf) is great for adding to cofffee.

This is by far my favorite 'treat' I've made while doing keto. I recommend using parchment paper or a silicon mold of some sort. I am not a fan of pecans so I subbed in pumpkin seeds instead. I also did not roast anything since I bought pre-roasted almonds. I also sprinkled extra sea salt on top before refrigerating. Keto Almond Bark

Ingredients

• 1 bag Lily's Sugar-Free Chocolate Chips
  
• 1/3 cup natural peanut butter I use Smuckers
  
• 2 tablespoons coconut oil
  
• 1 tablespoon butter melted
  
• 1/4 tsp salt
  
• 1/2 cup almonds
  
• 1/2 cup pecans
  
• 1/4 cup unsweetened coconut (optional if you'd like to add)
  
  

  Instructions
  

  
  

• Preheat oven to 300 degrees.
  
• Line a cookie sheet with parchment paper.
  
• Spread pecans and almonds on parchment paper. (If almonds are already roasted there is no need to roast again.)
  
• Drizzle 1 tablespoon melted butter and 1/4 teaspoon of salt on top of the nuts and toss to coat evenly.
  
• Bake for 5 minutes, stirring once halfway through.
  
• Remove from oven and set aside to cool.
  
• Grease a glass bowl and add Lily's chips and coconut oil.
  
• Microwave on high for 1 minute then stir.
  
• Microwave in 15-second intervals, stirring between until Lily's chocolate chips are completely melted.
  
• Add natural peanut butter and stir until it melts.
  
• Pour melted chocolate mixture into an 11 X 7 baking pan covered with parchment paper.
  
• Sprinkle pecans, almonds, and on top. (Feel free to customize toppings to your liking.)
  
• Place baking pan in the refrigerator and allow to set.
  
• Remove from refrigerator and break into bites.
  
• Enjoy!
  
  

  Notes
  

  
  The sugar alcohols in Lily's Chocolate Chips are not included in the nutritional information since most subtract to calculate net carbs. The nutritional information won't be exactly accurate unless you break almond bark into equally sized pieces.
  
  

  Nutrition
  

  
  Calories: 107kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 52mg | Fiber: 2g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.2mg

Erythritol is what I tend to use, Swerve has a powdered Erythritol as well which works great for baking recipes. I usually use Pyure because it is available at Wal-Mart (I have to get Swerve on Amazon). There are several kinds of Pyure (same as Truvia). Some are just Stevia, but the one I use is a Stevia and Erythritol blend and I like it. That being said, it all depends on what you are cooking. If it is a hot recipe, such as hot tea or something, that will bring out the aftertaste of stevia more than something cold. I've also heard that Monk Fruit is really good too, but it is very expensive if it isn't blended with any other sweeteners. I've had a Monk Fruit/Erythritol blend and it was good.

​

Here are some of the ones I use regularly:

So Nourished Monk Fruit/Erythritol Blend: https://www.amazon.com/dp/B077VSBDGL/ref=cm_sw_em_r_mt_dp_U_CYPUCbJ7N5FCX

Swerve Erythritol Confectioners: https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_13?crid=T1SKBWPHR4CJ&keywords=erythritol+sweetener&qid=1555733696&s=gateway&sprefix=ery%2Caps%2C142&sr=8-13

Pyure Stevia/Erythritol Blend: https://www.amazon.com/dp/B00NI2CTB0/ref=cm_sw_em_r_mt_dp_U_u1PUCbPBTX0G7

• Almond flour: Get at Trader Joe's or on [Amazon] (http://www.amazon.com/Blanched-Almond-Meal-Flour-lbs/dp/B0006ZN538/ref=sr_1_1?s=grocery&ie=UTF8&qid=1407460726&sr=1-1&keywords=almond+flour) as Bob's is too expensive for the quality.
  
  
• Unsweetened 100% cocoa powder: Find the best quality you can because you can really taste the difference.
  
  
• Butter: (grass-fed/Kerrygold)
  
  
• Eggs: Organic (search Craigslist for local eggs, just literally search eggs in your area).
  
  Best Starter: Mug Cakes
  Found: http://www.ruled.me/?s=mug+cakes
  And: http://www.ibreatheimhungry.com/?s=mug+cake
  Finally: http://alldayidreamaboutfood.com/?s=mug+cake
  
  Those are also the best cooking/baking blogs I know.
  
  

They keep well. I have one of these bad boys that I cook and store them in. Thinking about buying a second one because my husband has started sneaking mine. It fits comfortably in an 8 at but for the 6qt you'll have to trim the corners.

BabyBliss Eco Friendly Silicone Baby Food Freezer Storage Tray | 9 Large Cups (2.5 Oz) | Clip-On Silicone Lid | Toxin and BPA Free & FDA Approved | Ov https://www.amazon.com/dp/B01M188L3L/ref=cm_sw_r_cp_apip_J5XdHuFBZHppi

I got them from amazon. Yes, they're reusable, and dishwasher safe.

They work really well, I do recommend them.

Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz)

I made these tonight, although I baked them for 20 minutes at 350 degrees. I got three "buns" by putting the mix into the cavities of a silicon mold.

They puffed up nicely, but they were still a little thin and flimsy when I split them. They reminded me of a bland corn muffin. The half I added butter too wasn't all that tasty, but I did like the one I added jalapeno cream cheese to, and the one I added sugar free seedless blackberry jam to. I'll toast the next one I try.

Next time I'll do 4 eggs and 1/3 cup measurements, with a tablespoon of psyllium husk for a little more body, and 2 tablespoons of swerve and a tablespoon of cinnamon for a little more taste. Maybe a little almond extract as well.

I bought mine from Earth Fare, but I am sure that Whole Foods or those places would also carry it. If you want to buy online, amazon sells it too. http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1369398575&sr=8-2&keywords=xanthan+gum That is the brand I bought,but I am not sure if that is the best one or not.

Looks like these https://www.amazon.com/dp/B01GH5KQLO/

They're amazing and I love them

YEA!

They have them at Whole Foods, although they are a bit expensive around $4-$5 but man do they hit the spot when it comes to noodles.

Best advice I can give you is that if you want them without the crunchy/snap that they have, you gotta make sure you saute them in a sauce, preferably that has a mixture of fat and water in it.

At home I do magic noodles.

Better Than Noodles, Organic, Vegan, Gluten-Free, Non-GMO, Konjac, Shirataki Noodles 11oz. (6 pack/66 oz.) https://www.amazon.com/dp/B01DAKN9SG/ref=cm_sw_r_cp_tai_kZpwCbY9K2ABG

Or: Miracle Noodle Zero Carb, Gluten Free Shirataki Pasta and Rice, 6 bag Variety Pack, 44 ounces (Includes: 2 Shirataki Angel Hair, 2 Shirataki Rice and 2 Shirataki Fettuccini) https://www.amazon.com/dp/B00BTMDALO/ref=cm_sw_r_cp_tai_L0pwCbG6MHM00

Pickled onion recipe:

http://www.rickbayless.com/recipe/pickled-red-onions/

Marinade:

3/4 cup soy sauce

3/4 cup water

3 tablespoons rice vinegar

1/4 cup sukrin gold

2 tablespoons swerve

1 tablespoon black pepper

2 tablespoons sesame oil

1/4 cup minced garlic

1/2 red onion

3lbs flank steak

Mix all of the marinade ingredients together and add the steak. Marinate for 8-12 hours.

Take the meat out of the bag and shake off excess marinade. Place onto a screaming hot charcoal grill and cook until desired doneness. I went for a nice medium rare. Tent in foil and let rest for at least 10-15 minutes, then slice thinly across the grain.

Grab a low carb tortilla and add as much steak as you want, then some shredded napa cabbage and some of the pickled red onion. I drizzled it with this sriracha mayo. Enjoy your moment of nirvana and spiritual bliss because these are THAT good.

For my ingredients and amounts (very large tortilla):

37g protein

30g fat

19g carb

12g fiber

7 net carb

These are awesome. Thanks!

A real quick and easy chicken "noodle" soup recipe is what I did for lunch last week:

• 1 can chicken broth
  
• 1 can water
  
• A bunch Italian spices of your choosing
  
• 1 chicken thigh
  
• 6 ounces kelp noodles (like $2.29 at Whole Foods)
  
  Bring the liquid/spices to a boil, drop in the chicken thigh, and boil/simmer for a while. Take out the chicken when it's about done, then pull it apart and throw it all back in. Throw in the noodles, simmer a little more, and you're done.

Not all almond flours are created equal. Most of the stuff that's easiest to find is pretty coarse and won't act as nicely as finer grinds.

This stuff isn't cheap, but it's very fine and you might find that it works better than coarser flours. There are other fine grinds available, but they all seem to actually say it on the packaging.

Edit: To answer your actual question, no, I've never sifted almond or coconut flour.

Low-Carb Dutch Baby
Servings: 2

3 large eggs, left at room temp for 30 min
1 1/2 tbsp granulated swerve (erythritol)
1 1/2 tbsp granulated splenda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp vanilla extract
2/3 cup carbalose flour
2/3 cup low-carb milk, at room temp
3 tbsp unsalted butter, cut into 3 pieces

Place a 12 inch cast-iron skillet in oven on middle rack and preheat to 400°F.

Combine the carbalose, sweeteners, cinnamon, and salt in a medium bowl and stir until thoroughly mixed. Set side

In a large bowl, beat the eggs thoroughly. Whisk in the milk and vanilla extract. Finally, whisk in the carbalose mixture and beat until the batter is smooth. Let batter rest for 5 minutes.

Remove the preheated skillet from the oven, put the butter in the skillet and swirl to coat until the butter is melted. Dump the batter into the greased skillet and bake in the oven until golden and the edges are browned and crisp, about 20 minutes. Slice into wedges and serve with fresh lemon, low-carb maple syrup, or sugar-free/low-sugar preserves.

This is not going to rise as high as a normal dutch baby, but the flavor is pretty great.

This could really be 4 servings if you are having it as a side at breakfast, which would make it 5g net per serving, but it's probably 2 servings if this the main part of the meal.


Ingredients| Calories| Fat| Protein| Carbs| Sugar Alcohols| Fiber| Net Carbs
:--|--:|--:|--:|--:|--:|--:|--:
3 large eggs, left at room temp for 30 min| 210.00| 15.00| 18.00| - | - | - | -
1 1/2 tbsp granulated swerve (erythritol)| - | - | - | 18.00| 18.00| - | -
1 1/2 tbsp granulated splenda| - | - | - | 2.00| - | - | 2.00
1/2 tsp cinnamon| - | - | - | - | - | - | -
1/2 tsp kosher salt| - | - | - | - | - | - | -
1/2 tsp vanilla extract| 6.00| - | - | 0.50| - | - | 0.50
2/3 cup carbalose flour| 200.00| 7.33| 20.67| 32.00| - | 19.33| 12.67
2/3 cup low-carb milk, at room temp| 100.00| 5.33| 8.67| 4.00| - | - | 4.00
3 tbsp unsalted butter, cut into 3 pieces| 300.00| 36.00| - | - | - | - | -
Total for recipe| 816.00| 63.67| 47.33| 56.50| 18.00| 19.33| 19.17|
Total per Serving| 408.00| 31.83| 23.67| 28.25| 9.00| 9.67| 9.58

Yes, it is - at the Amazon UK store! :)

You just change the .com to your local region which for the UK is .co.uk

Here is the link!

Keto Living Fat Fast - Amazon UK

Cheers. I got on the chaffle train recently and I do love them. Great alternative but sometimes you just want bread and this is it.

Two Main Ingredients:

https://www.amazon.com/gp/product/B0079OPFO6/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00BRFLR7M/ref=ppx_yo_dt_b_asin_title_o06_s01?ie=UTF8&psc=1

The xanthan gum I picked up on Amazon, it was super cheap for a pretty large amount and a little goes a long way. You could check the gluten free or baking section of your local stores, but if you can't find it locally this one will last a lifetime for a pretty low price. Other than that, I got everything else at my local store. Liquid aminos are an alternative to soy sauce, so you may be able to substitute but I'm not sure the ratio difference. You may be able to find them either near the soy sauce, or next to the Apple cider vinegar.

In a pinch this is a great snack/meal and very easy to make.
Ingredients:

• 1 Large Tortilla Factory Tortilla (available on Amazon) 6 net gram per tortilla
  
  
• 2 Tablespoons of tomato sauce
  
  
• Handful of Mozarella
  
  
• Handful of Pepperoni Slices
  
  I used my air fryer to make this but you can easily do this in an oven. May take longer in an oven, I haven’t tried it out. Spread the sauce on the tortilla, sprinkle cheese on it, place pepperonis on top, set air fryer to 350 degrees F for 5 mins. Regular oven may need 5-10 mins. Total net carb is about 7-9 grams depending on the sauce you use.

Dark chocolate, berries and whipped cream? Maybe stacked? Look at Lily's or 85%-90% dark chocolate.

Pretty much the only thing I can think of. I agree with everyone here, invest in a good low-carb sweetner and it will go far. I've made some witchcraft adjacent desserts with this stuff.

https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

Is pretty good - esp with alfredo sauce

It's a non-calories thickener. It's actually used in a lot of everyday products but for keto it's perfect as a sub for flour when thickening sauces and gravies.

Edit: http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_3?ie=UTF8&qid=1415643296&sr=8-3&keywords=xanthan+gum

Recipe: (you can bake at 350 if you don’t have InstantPot)
4 eggs
1/4 c heavy cream
1.5 c grated cheese
.5 c cottage cheese.
Season to taste.
Blend ingredients
Fill egg bite mold (http://amzn.to/2zCOHY0

Add 1 c water to InstantPot
Cover with foil. Set to stream for 8 min. Do natural release. Enjoy!

Your best friend!

It's powdered peanut but, has less calories, carbs, fat, everything!

The down fall is the less fat of course but you can make that up by adding oil!

here!

They also have chocolate PB2!

I don't make a "loaf" of bread substitute that can then be sliced, because you cannot actually get keto breads to rise. Instead I use this recipe to make very durable bread "slices" that stand up really well in sandwiches, mainly because of the cheese it contains: https://buttoni.wordpress.com/2013/09/15/gluten-free-grain-free-hamburger-buns/

I make half a recipe and spread it between 2 of these: http://www.amazon.com/Freshware-SL-116RD-3-Cavity-Silicone-Custard/dp/B004GJ8QSY/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1427819171&sr=1-7&keywords=Freshware+silicone+molds
Half the recipe fills 6 rounds very thinly and produces a thin bread round that holds up very well, even when fillings are wet.

Lately I've been using this silicone mold to make one large piece which I then cut into quarters, each quarter is about the size of a slice of bread: http://www.amazon.com/gp/product/B0032AM7QU/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I really swear by this recipe. Using a neutral-tasting cheese keeps the bread from tasting either too "eggy" or too "cheesey.' One tip: the finer you grate your cheese the better the result. i use this thing: http://www.amazon.com/gp/product/B00HMDLAPW/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Stevia in the Raw is what I used for stevia. I got it from Kroger. although people here are saying it's not the best option for staying keto. I ordered my erythritol on amazon and its this kind. Hope that helps!

I actually got my pack at Wegmans, I bought the last they had! I didn't look at the price of them cause I got so excited... But next time I go I'll make sure to look. I also picked up a bag of Kelp noodles. I don't know if anyone has tried them, I haven't made them yet. Have you ever heard of them? I'll try to find a link to show you.

Edit: They're kinda like these

Have you tried this? It is SO good. It is also cheaper in stores.

It is 90 calories, 10g fat, and <1g of carbs per tablespoon.

http://www.amazon.com/Lee-Kum-Kee-Sriracha-Ounce/dp/B00G9Y9UIE

I just bought these noodles from amazon. The reviews have me very excited.

Here are the amazon links: https://www.amazon.com/dp/B004NSG8F6/ref=cm_sw_r_other_awd_GDTQwbMKKPH19 and https://www.amazon.com/dp/B00TCUM7X2/ref=cm_sw_r_other_awd_PHTQwbRBZAW2N. Looks like the black bean one is less here

​

• 2 teaspoons active dry yeast
  
• 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
  
• 1/3 cup waterlukewarm between 105-110°F
  
• 1 cup almond flour
  
• 1/4 cup golden flaxseed meal finely ground (or more almond flour**)
  
• 3 tablespoonspsyllium husk finely ground
  
• 1 1/2 teaspoonxanthan gum or 1 tablespoon ground flax seeds
  
• 1 1/2 teaspoon baking powder
  
• 1/2 teaspoon kosher salt
  
• 1 egg at room temperature
  
• 2 egg whites at room temperature
  
• 1 tablespoon extra virgin olive oil
  
• 2 teaspoons apple cider vinegar
  
  

1. Add yeast and maple syrup to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
   
2. Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
   
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
   
4. Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference). 
   
5. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
   
6. Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes
   
   Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .

Ingredients

1 cup almond flour
¼ cup coconut flour
1 tbsp baking powder
2 tbsp granulated erythritol
¼ tsp salt
5 large eggs
¼ cup butter, melted
¼ cup heavy cream
3 tbsp water
butter for greasing pan

Instructions

1. In a large mixing bowl, sift together dry ingredients.
   
2. In a second mixing bowl, beat eggs together with butter, cream, and water.
   
3. Mix wet ingredients into dry ingredients until all lumps are dissolved.
   
4. Heat a skillet over medium heat. Grease with butter.
   
5. Scoop batter onto skillet in desired size. Flip when edges begin to brown.
   
6. Remove pancakes from pan and serve!

Yeah it is, you just need to go to your specific country's Amazon site. e.g .ca

or with a Charity Donation (Smile Link)

https://smile.amazon.com/Friendly-Silicone-Freezer-Approved-Dishwasher/dp/B01M188L3L

Artificial Sweeteners that are keto approved.

• Swerve
  
• Pyure

In my Kroger they are in the dairy case area after all of the shredded cheeses and butter, next to the tofu and other vegan stuff. They only carry one brand (two different types of noodle) and sometimes they are sold out or only one or two packages left so they can be hard to spot.

Edit: I’ve ordered these on amazon and they are the same thing (but come in a 6 pack which can be a little expensive to try and find out you don’t like them).
https://www.amazon.com/dp/B01DAKN9SG

Looks like these https://www.amazon.com/dp/B01GH5KQLO/

Or you could use Reduced Sugar Ketchup like I do.

I tried to mimic a burrito from the local joint and came up with the following:

Ingredients:

1 High fiber wrap - https://www.amazon.ca/dp/B002QM98DA/ref=cm_sw_r_cp_api_i_4vevDb2WKNC3Y

1/3 cup Mexican cauliflower rice - https://www.wickedspatula.com/mexican-cauliflower-rice/

1/3 cup Refried black soy beans - https://lowcarbyum.com/low-carb-refried-black-soy-beans/

2 TBSP Guacamole

1/3 cup of ground hot Italian sausage

1/4 cup Shredded Extra Old Cheddar

2 TBSP Salsa - low Carb home made

2 TBSP Sour cream

Romaine Lettuce

Red Onion

Add all ingredients to wrap, roll it up, and enjoy!

Nutritional Info: 10g net carbs, 18g protein, 34g fat, 459 calories

You can get the Anthony's brand 2.5lb bag on Amazon for $13.

https://www.amazon.com/Erythritol-Granules-Anthonys-Non-GMO-Sweetener/dp/B018UWALFS/ref=sr_1_4?keywords=erythritol&qid=1573570792&s=grocery&sr=1-4

Are these the same ones on Amazon? https://www.amazon.com/Better-Than-Noodles-Gluten-Free-Shirataki/dp/B01DAKN9SG/ref=br_lf_m_rz9j8jw5kp5x5ro_img?_encoding=UTF8&s=grocery

Check out a sushi bazooka. It looks like some cheesy "As Seen On TV" BS product, but I have one and I can verify it actually works... though I haven't done keto sushi with it.

They have it at my grocery store, Kroger. Also at amazon: http://www.amazon.com/gp/aw/d/B00IOE034C/

https://www.amazon.com/Better-Than-Certified-Gluten-Free-Shirataki/dp/B01DAKN9SG/ref=sr_1_1_a_it?ie=UTF8&qid=1473053460&sr=8-1&keywords=better+than+noodles

The reason it said "Can't dispatch to US" was because the link is for the UK Amazon.

MACROS PER COOKIE:
• 105 Calories
• 9g of Fat
• 4g of Protein
• 2g of Net Carbs

You can snag erythritol on Amazon. a 1lb bag is just under $10 which will last a LONG time.

https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS?th=1

I bought it online through Amazon: here. I can't seem to find any large bags of almond flour at Fry's or Safeway (just the small bags of Red Mills stuff) but I hear that Trader Joe's carries a couple varieties of all sorts of flour - including coconut.

Well.... heres one option

Peanut powder you mean peanut flour or PB2 powder https://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS?th=1?

https://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS

Here’s the non-sponsored link:

https://www.amazon.com/Friendly-Silicone-Freezer-Approved-Dishwasher/dp/B01M188L3L

https://www.amazon.ca/Tortilla-Factory-Large-Wheat-Tortillas/dp/B002QM98DA/ref=sr_1_1?ie=UTF8&qid=1483387215&sr=8-1&keywords=low+carb+tortilla

7 net carbs.

I bought 2 of these when they were on sale for $9.

http://www.amazon.com/gp/product/B004GJ8QSY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Powdered peanut butter, has less calories than regular. https://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS

> sushieze

one of these?

https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1

Personally, I'd use Sriracha Mayo

Same as u/broobu said. I use this. I use use a spice grinder to make it powdered.

link?

For anyone wanting a direct comparison of Xanthan Gum to Guar Gum see here.

Non-mobile: http://www.amazon.com/dp/B00IOE034C/

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

Amazon.ca?

Just a quick search on it, carbs look a bit too high for these, 10 net carbs per serving.

https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2?th=1

I bought a couple of boxes of Edamame noodles at Costco in Phoenix a couple of months ago, haven't tried them out yet!

https://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/B00TCUM7X2

Honeyville is cheaper.

Here's enough to last years.

And for those of us who can’t roll sushi for shit, this thing was a GAME! CHANGER! Camp Chef Sushezi Roller Kit - Sushi Rolls Made Easy https://www.amazon.com/dp/B001P8J1GU/ref=cm_sw_r_cp_api_i_ojPvCbGZ90WK9

I've tried some store bought low carb barbecue sauces, and they're almost always disgusting. I've been looking for an alternative that I can use on ribs, pork shoulder, chicken, etc. so I decided to just make my own. Most of the carbs come from the reduced sugar ketchup. It's possible to make our own ketchup without sugar and get the carbs to about half of that so its around 3.5g carbs, which I may try next time.

 

BBQ Sauce
2 Cups Reduced Sugar Ketchup - 32g Carbs
1/2 Cup Low Sodium Chicken Broth - 1g Carb
1/2 Cup Water
1/2 Cup Apple Cider Vinegar - 1g Carb
4 Tablespoons Splenda Brown Sugar - 16g Carbs
6 Tablespoons Granulated Splenda - 2g Carb
1/2 Tablespoon Freshly Ground Pepper
1/2 Tablespoon Onion Powder
1/2 Tablespoon Ground Mustard
1 Tablespoon Lemon Juice - 2g Carbs
1 Tablespoon Worcestershire Sauce - 3g Carbs
1 Tablespoon Tabasco Sauce (Optional) - 5g Carbs
1 Teaspoon Ghost Pepper Flakes (Optional)

Total - 12 Ounces / 56g Impact Carbs / 61g Impact Carbs with Tabasco
Serving Size - 1 Ounce / 4.7g Impact Carbs / 5g Impact Carbs with Tabasco

 

Step 1:
Take out your drumsticks, pat them dry with paper towels, then liberally salt with Kosher salt and place back in the refrigerator.

Step 2:
Mix all barbecue sauce ingredients in a sauce pot. Bring to a boil, once boiling reduce to a simmer and cook for an hour, stirring frequently. We want to reduce it until its thicker like most barbecue sauces. After about an hour, bottle your sauce and place in the refrigerator.

Step 3:
Set your grill to about 350-400. For my Weber Spirit E-310, I had one burner off and two burners on low. If you don't already, invest in a decent digital thermometer so you can set one at the grill grates to read temperature. It will easily pay for itself in terms of less ruined food. Pull your chicken out of the refrigerator while the grill comes to temp.

Step 4:
Season your drumsticks, I used a combination of garlic powder, pepper and cayenne pepper. Do not cover your drumsticks with bbq sauce yet, we will do that at the end of our grilling.

Step 5:
Once your grill is at temperature, put your drumsticks on. Grill the drumsticks for about 20 minutes, flipping occassionaly. Check the internal temperature with a thermometer often.

Step 6:
Once the drumsticks reach 165°, coat them with barbecue sauce. Now turn up the heat to medium high, cook for a couple minutes until they reach 185-190° and pull them. Let the chicken rest for 5-10 minutes and serve.

The suggested serving size is what other barbecue sauces use. I think, realistically, you will end up using more than that depending on the size and quantity of drumsticks you consume. But some of the sugars will end up burning off during the grilling.

I really really really REALLY REALLY REALLY hate the word "frankenfood"

Just because it's weird to you doesn't mean it is actually weird. There is nothing "franken" about them. And we only think the foods we eat are normal because we are raised with them. If we were raised with the kind of delicious keto bread I make (please allow me to rep the greatest low carb bread recipe ever, because it does live up to the hype) we would think that bread made out of vital wheat gluten, oat fiber and flaxseed meal was normal, and bread made out of all-purpose flour was weird.

An example of this is shirataki pasta. We all find it so bizarre, but it's not a "frankenfood." Shirataki pasta is actually eaten in Japan. Or my favorite low carb pasta alternative, kelp noodles, which are a Korean fare. I find it incredibly arrogant to think that just because something is strange to you, it's strange in general.