KETO FRIENDLY RECIPES

NutCrumbs Bread Crumb Alternative

Franz Keto Bread

Mission Carb Balance Tortilla's

Folio Cheese Wraps

Choc- Zero

Swerve Sugar Alternatives

Heins no Sugar added Ketchup

Kirkland Fine Almond Flour

Bob's Red Mill Coconut Flour

Kirkland Almond Butter

Kirkland Organic Peanut Butter

Kirkland Mixed Nut butter

Lily's Organic Chocolate

Microwavable Pork Rinds

High Key Keto Treats

Kerigold Butter

Miracle Noodles

Slim Fast Fat Bombs

Tyson Blackened Chicken Strips

Kikland Roasted Chicken

4 eggs

2 cups shredded Cheddar cheese

1 cup almond flour

2 tsp baking powder

2 tbsp butter melted

1 tsp garlic powder

1/8 tsp black pepper

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper or Slipmat.

Whisk the eggs in a bowl with a fork, then add Cheddar cheese, melted butter, almond flour, baking powder, garlic powder and pepper.  Mix with a fork until combined.

Use a large spoon to scoop the dough onto a baking sheet, making 10 biscuits.

Bake keto biscuits in the oven for 15 minutes.

Made withTyson Blackened chicken strips, bacon, avocado and mayo piled in between a split toasted Cheddar Bay Keto biscuit! Holy Moly, was this one good!
Check out the recipe for Keto Cheddar Bay Biscuit recipe. 

 Ingredients
8 large eggs
1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
¼ cup Central Grocery olive salad mix, or any oil -based olive salad you prefer.
 

Instructions for perfectly cooked boiled eggs………
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat Take the eggs out of the water and let cool.

Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, olive salad, salt and pepper. Mix well. Spread on your favorite keto bread, or just use as a side dish you would normally take to a picnic, it’s a great substitute for potato salad at that summer BBQ !  

 Ingredients:
3/4 cup Italian flavored Nut Crumbs
15-20  whole white button or baby portabella mushrooms
1 lb italian pork sausage or regular sausage if preferred ( I love Jimmy Dean)
1 tsp chopped garlic
6 oz cream cheese
1/4 cup grated parmesan cheese

Instructions
Brown the Pork Sausage till almost cooked in full, do not drain, you
 want the juices in there. If the pork is in big chunks, it's best to break them down into smaller crumbles so that they can be easily stuffed into the mushrooms.
 

While that’s cooking down, take the stems off of the mushrooms, chop them up very fine along with the onion and garlic. Add all these to the still cooking sausage. Let the onions, garlic, mushrooms and sausage marry together by reducing them down and incorporating the flavors together.
 

Once done, turn off heat and put mix in a bowl to cool. After Sausage mix cools, its time to add the cream cheese, parmesan and  Nut Crumbs. Mix together, then using a spoon, stuff each mushroom with as much filling as can fit into the stem hole of the mushroom, with a little coming out the top.
 

Place each mushroom into a glass baking dish or on a foil lined cookie sheet. Using a cookie sheet will brown the mushrooms better.  But either way you prefer is fine. Once all the mushrooms are stuffed, sprinkle with additional Italian Nut Crumbs and place in a 350 degrees oven for 20-25 minute

Ingredients
8 oz cream cheese, softened
8 Tbsp unsalted butter, softened
1 cup no sugar added peanut butter or almond butter
3 Tbsp granulated Swerve

3 Tbsp brown sugar swerve
1 tsp ground cinnamon
¼ cup Lily's organic sugar free dark chocolate chips ( optional )
 

For the coating:
1 ½ tbsp granulated Swerve
1 tsp ground cinnamon
 

Sabrina Hack ( use crushed High Key Snickerdoodle Cookies in place of sugar and cinnamon mix
 

Instructions

Beat the cream cheese, butter, peanut butter and sweetener at medium speed with an electric mixer until creamy.
Add the ground cinnamon  and beat until blended.
Cover the dough and freeze for 30 minutes or until hard enough to form balls.
Bring the dough out of the freezer and roll into balls about 1 tablespoon in size.
Freeze the balls for 15 minutes.
To make the coating, mix the ground cinnamon and sweetener in a small dish.
Remove the balls from the freezer.
Roll each ball in the cinnamon or crumbled cookie mixture.
Keep the balls in an airtight container in the freezer until ready to serve. 

Ingredients
1 tablespoon butter
1/3 cup blanched almond flour
1 egg
1/2 teaspoon baking powder
1 pinch salt
 

Topping:
Cream cheese and a little shake of
Everything bagel seasoning
 

Instructions
Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated.
Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth.
Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.
 

Place in toaster and toast until lightly brown . Smear on cream cheese and shake a little “Everything Bagel” Seasoning on top!  

 How to make perfect poached eggs
 

Bring a pan of water filled at least knuckle deep to a small simmer.  Small simmer means you can see the bubbles in the water starting to rise rapidly. Don't add any salt as this may break up the egg white. You may add a drop of vinegar ( if desired)
 

Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
Crack a fresh egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away.
Add a drop of vinegar (you can add this to the water in the pan if you prefer, I don’t use vinegar, but some people prefer it).
Slowly tip the egg into the center. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn't hot enough to overcook the egg. 

Ingredients
2 lbs ground beef
1 Tbs olive oil
1/2 cup onion finely diced
2 stalks celery thinly sliced
1 Tsp McCormick Montreal steak Seasoning
Salt and pepper to taste
One 15 oz can diced tomatoes (no need to drain)
5 cups beef bone broth
2 Tbs Beef Bouillon
1/2 cup diced green beans, fresh or frozen
¼ cup frozen corn (optional)
 

Instructions
Heat the olive oil in a large pot on medium-high heat. Add onion and celery to the pot. Cook for 5-6 minutes,  until softened.
Add the ground beef and canned tomatoes to the pot and break down with spoon as cooking
Cook, breaking up the ground beef with a spoon, until mostly cooked through.
Add the beef broth and beef bouillon to the pot; bring to a simmer.
Cook the soup for 25-30 minutes. Taste and season with salt and pepper if needed.
Stir in the green beans and corn and cook for 5-10 minutes more.  

 Ingredients
4-6 chicken breasts (skinless, boneless)
1 cup mayo
1/2 cup parmesan cheese (shredded)
salt & pepper
4-6 slices black forest ham
4-6 slices swiss cheese
 

Instructions
Preheat oven to 350°F
Wash chicken breast under cold running water and pat dry with a paper towel. Season generously with salt and pepper.
 

Slice chicken lengthwise almost all the way thru, place 1 slice of ham and one slice of cheese in the pouch.
In a medium-sized bowl, mix mayo, parmesan cheese, and salt & pepper together with a spatula. Cover the chicken breasts with mayo parmesan mix with spatula. Make sure the chicken is fully covered in mayo in a nice even layer.
Lightly grease a baking dish or foil lined baking sheet with some oil and place the chicken breasts into it.
Bake in a preheated oven for 40-45 minutes until the chicken is fully cooked and the parmesan cheese has turned golden brown and chicken is cooked thru.
To make a it a one pan meal like pic above, Place chicken on foil lined baking sheet and place Frozen green beans all around the chicken and bake altogether. The juices and cheese from the chicken spread all over the pan and the green beans soak it up and taste amazing!  

 Ingredients
Cream Cheese Mousse (see recipe below)
Blackberries
Raspberries
Catalina Crunch Maple Waffle Crunch cereal Shredded Coconut (no sugar added)

Cream Cheese Mousse Recipe:
8 oz Softened Cream Cheese
3 Tbs Swerve powdered sugar, add a little more if you like really sweet
1/4 cup heavy cream

Instructions
 Whip cream cheese and swerve until fluffy with electric mixer, then pour in heavy cream slowly while mixer on low. Keep mixing until mix looks like a mousse. Top with your berries, Catalina Crunch and coconut. Voila! Cream cheese mousse! Use for all kinds of fillings and desserts  

Mix
1 cup Kirkland Mixed Nut Butter or Almond Butter
2/3 cup Swerve granulated sugar
1 egg
1/4 cup Lily's dark chocolate baking chips
Mix first three ingredients then fold in chocolate chips.
Roll dough into small balls then place on a Silpat lined baking sheet
Press cookies down a little with fingers
Bake at 350 for 12-14 minutes