Who else loves those Red Lobster cheddar bay biscuits? I have both hands raised haha. Those fluffy, cheesy biscuits were the best, so here's my very close Keto version that will make your heart happy (no pun intended). According to the Red Lobster website, one of their biscuits is a whopping 16 grams of net carbs--eek! How many did I eat last time I was there so many years ago?? Not to worry— My copycat version is about 2.2g each!! 

The Flours
Two great characteristics about the Red Lobster version is its fluffiness and cheesiness. My copy cat version uses a secret ingredient that help amplify both of those qualities in this keto remake. I like to use a combination flour blend of almond flour and whey protein isolate. If you've been cooking keto for a while you know that without much fats almond flour is dry and gritty. The addition of the why powder, in my opinion, helps bind the almond flour better improving the texture of the final product.

Also, whey protein helps amplify the cheesiness of this recipe and enhances the buttery flavor—all great positives in my opinion. LOL

The Cheeses
The original cheddar bay biscuits used only cheddar. I like a combination of 2 cheeses for an enhanced flavor profile. But in a pinch and if you hate buying many different cheeses, then feel free to stick to all cheddar.

Serves:
4-6 People

Ingredients:
3/4 cup almond flour
1/4 cup whey protein isolate, unflavored
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sharp cheddar cheese, shredded
1 cup gouda cheese, shredded (or double the cheddar)
4 eggs, beaten
2 tablespoons Kerrygold butter, melted
1/2 teaspoon garlic power
1/2 teaspoon dried parsley

Directions:

1. Combine flour, whey, cheeses, baking powder and soda, garlic powder and dried parsley in a medium sized bowl.
2. Whisk together and remove any clumps from the almond flour and whey.
3. Add beaten eggs and melted butter.
4. Mix well to combine. The batter should be moist, but not wet. If its too dry, add 1 additional tbsp of melted butter.
5. In a cookie sheet lined with parchment paper, spoon batter in 3-4 inch rounds spaced out about 2 inches apart.
6. Bake in the oven at 400° for 12-15 minutes.

These are best served immediately out of the oven. They can also be stored in a ziplock bag and then left overs warmed up for 10 seconds in the microwave.

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Tired of the same keto appetizers for your parties? Wow your guests with this ketofied version of an easy crab sushi bake. This recipe is so light and tasty that your guests will keep coming for more. This can also serve as an excellent side dish to an Asian-inspired dinner at home. With so many ingredients being a keto-staple item, this dish is easy to whip up most any night of the week.

The incredibly versatile cauliflower. For this recipe I use cauliflower rice to replace the traditional rice found in sushi. By adding some cream cheese, the cauliflower sticks together like sticky rice and does a great job substituting for the job. If you love a lot of "rice" in your sushi or sushi bakes, then I'd recommend that you double the rice ingredients in this recipe and go from there.

Complexity
This recipe is EASY. Don't be intimidated by the layers and the fancy presentation. There's nothing inherently hard about mixing the ingredients or frying an omelet. Once you get all your ingredients together and have your layers prepped and ready, the task of layering and putting together this dish is super simple. I love dishes that look like I spent all day making them, LOL. We eat with our eyes first, friends!

Real Crab Meat is a MUST
Don't skimp here my keto friends. Most sushi bakes (non-keto) you see online use imitation crab instead of fresh crab meat. As a fully keto-approved recipe, there is no substitution here unfortunately. Imitation crab meat is generally made from pollock fish that has been processed, minced and put together using additives and other ingredients. Imitation crab contains potato starches to bind the minced pollock as well as sugar and vegetable oils to help extend its shelf life—all 3 ingredients that are a huge NO in the keto diet world. Real crab meat also contains for nutrients like vitamin B12, zinc, selenium and omega-3 fatty acids. Score for the healthy fats.

Alternatives
Though I haven't tried it, I'm think this may work out great with minced lobster or shrimp if you don't like crab. Either way, this dip is sure to please. ENJOY!

Serves:
2-3 People

Ingredients:
1 package frozen riced cauliflower (about 10 oz)
1/3 cup crab meat
4 eggs
4 ounces cream cheese, softened, divided
1 tablespoon avocado oil
1 tablespoon + 2 teaspoon rice wine vinegar, divided
1 tablespoon sesame seeds, divided
2 tablespoons avocado mayo
2 tablespoons allulose
1/2 avocado, diced
1/2 english cucumber, diced
Nori Sheets (seaweed sheets)
Furikake seasoning
Pinch garlic power
salt and pepper to taste

Directions:

1. Heat a large skillet over high heat and add sesame seeds. Roast the seeds until they are a light caramel brown color. Stir often so they don't burn.
2. Remove the seeds from the pan, divide and set aside.
3. In a microwave safe bowl, defrost the cauli rice.
4. Once defrosted, wring out the rice in a kitchen towel to remove the excess water.
5. In your pan, cook your eggs in a flat omlette shape. Remove and set aside.
6. Next in your pan, add avocado oil and cook the rice for 5 minutes until tender. Season with a pinch of salt, pepper and garlic powder.
7. Turn off the stovetop (but leave the pan on the stove). Add half of the sesame seeds, 1 tablespoon of rice wine vinegar and 2 ounces of cream cheese. Mix and stir until fully combined. Set aside.
8. In a bowl mix crab, mayo, remaining cream cheese, allulose, remaining toasted sesame seeds and 2 teaspoons of rice wine vinegar. Stir until completely combined.
9. Now for the layering! In an oven safe dish, layer cauli-rice, nori sheet, egg, crab mixture.
10. Bake in the oven for 10 minutes at 375° or until the crab is bubbling.
11. Remove from the oven and allow it to cool slightly. 
12. Garnish with diced avocado and cucumber and then top it with the furikake seasoning. 
13. Serve with snack sized sheets of seaweed or cut the larger Nori sheets into smaller squares.

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Some dinners look fancy. Some dinners sound fancy. Some are both—like this one, but do you want to know a secret? This meal is done and on the dinner table in just about 30 minutes!! 

If you are intimidated by cooking fish, don't be. Cod is a fairly forgiving fish that cooks really easily. It has a mild flavor and is quite versatile. I use it for my air-fried fish and "chips". My eight year old actually requests this meal every few weeks and since it changes the pace of our meals and they get a healthy serving of nutrients from fish, plus its Keto-friendly, then it's all systems go for this recipe. And since it's only 5 main ingredients, it's busy keto mama approved.

​I like serving this with a side of cauliflower rice or roasted veggies like asparagus or broccolini.

Serves:
4 People (Adults)

Ingredients:
7-8 cod fillets
1 shallot, sliced
3-4 garlic cloves, minced
10-12 cherry tomatoes, sliced in half
4 tablespoons butter
1 tablespoon avocado oil
1/2 cup dry white wine (or chicken stock)
5-6 leaves of basil (for garnish)
1/4 teaspoon garlic power
1/4 teaspoon dried parlsey
salt and pepper to taste

Directions:

1. Heat a large

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Have you ever wondered why the Swedish meatballs they sell at Ikea are so darn cheap? I've always wondered that but never really bothered to investigate (if anyone knows, email me because I'm curious but not curious enough to dig on my own, Ha!). So I hadn't been to Ikea in ages but the other night I needed a recipe that would be kid friendly—since my daughter has a school friend over—and I had an extra head of cauliflower that needed to be made. 

Swedish meatballs! I knew this was the ticket. I love the sweetness that comes from the nutmeg and all spice in this recipe. Most of the time I stick to my go-to recipes and that I find myself in a ingredient vortex. This recipe is a nice change of spices which really offered a nice change of pace to our normal weekly meals. The best part? All the kids ate it up and that is the BEST FEELING as a mom.

Serves:
4-6 People

Meatball Ingredients:
2 lbs ground beef
1 egg
1/2 cup parmesan cheese, grated
1 onion, diced
2 tablespoons avocado oil, divided
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon fresh, chopped parsely
1/2 cup panko pork crumbs

Cream Ingredients:
1  1/2 cup heavy whipping cream
1/2 cup beef stock (or water)
1 tablespoon butter
1 cup parmesan cheese, grated
1 cup gouda cheese, grated (or any other milder white cheese. Don't use any cheddars. Or just double the parmesan.)
3 teaspoons Worcestershire sauce
1/2 teaspoon xanthan gum
1/2 teaspoon avocado oil

Directions:

1. In a pan heat 1 tablespoon of avocado oil and sauté onions until they are soft and slightly caramelized.
2. In a large bowl combine all the meatball ingredients and add the sautéed onions. Mix with your hands to incorporate all the ingredients. Form into meatballs about 2 inches in diameter.
3. Once rolled, brown the meatballs in your pan with the remaining avocado oil. Remove cooked meatballs and set it aside.
4. In a small bowl mix the xanthan gum and avocado oil to make a slurry. Once combined, set it aside.
5. In the pan melt butter and add the xanthan slurry. 
6. Using a whisk, mix the butter and the slurry until combined.
7. Slowly pour the heavy whipping cream, stirring with your whisk to break up and xantham gum clumps. Stir until smooth.
8. Add cheeses to the cream and stir until melted.
9. Add beef stock or water to thin out the cream sauce to your desired consistency. 
   
10. Add Worcestershire sauce and reduce your heat to medium-low.
11. Add your meatballs back to the cream sauce and stir to combine and coat the meatballs. 
12. Reduce your heat to low and allow the flavors to combine on a low simmer for 8-10 minutes.

​Serve Swedish meatballs with a side of veggies or over Mashed Cauliflower. Bon Appetit!

What is it about meatballs that make them so comforting and fulfilling? They're also compact and fun so the kids love them. I also love them because I can hide things in them LOL. Before we were Keto I used to hide a tom of veggies in my meatballs and meatloafs because otherwise the kids wouldn't eat them. Now my views on nutrition have so drastically changed. I still hide some veggies (old habits die hard), but I also add some beef liver (sometimes) or beef liver supplements (shhh!)

These keto meatball versions include extra parmesan cheese mixed inside the meatball as well as some pork panko and almond flour as binders. They always come together to nicely and are juicy, filling and delicious. 

Ingredients:
2 pounds ground beef
2 tablespoon beef tallow, divided (or Kerrygold butter)
1 onion, diced
1/3 cup pork pankos (pork rind "bread" crumbs)
1/3 cup grated parmesan cheese
1/8 cup almond flour
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt and pepper
28 oz Rao brand marinara sauce
1/2 teaspoon Italian seasoning
3 oz fresh mozzarella cheese

Directions:

1. In a small pan heat one tablespoon of tallow and sauté onions until they are done. Set aside to cool.
2. In a large mixing bowl combine ground beef, onions, almond flour, pork pankos, cheese and eggs. Add salt, pepper and seasonings.
3. Mix by hand to incorporate all ingredients. Roll mixture into 3 inch balls.
4. Heat remaining tallow in a shallow Dutch oven.
5. Brown your meatballs on the stovetop, turning once or twice to brown the other sides.
6. Once all browned, pour the Rao sauce over the meatballs.
7. Top with fresh mozarella and bake at 350° for 20 minutes.
8. Broil for 2 additional minutes until the mozarella is melted and caramel colored brown.

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Tools:
Instant Pot

Ingredients:
2-3 pounds chuck roast, cubed
1 tablespoon beef tallow (or Kerrygold butter)
1 onion, cubed
1 1/2 cup celery root, cubed
16 oz tomato sauce
1 cup water (or beef broth)
1 tablespoon liquid aminos
1/2 tablespoon Worcestershire sauce 
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

Directions:

1. Set the Instant pot to sauté mode.
2. Generously salt, pepper and season the beef chunks in a dish to coat them with spices.
3. Add beef tallow to preheated pot and brown the beef chunks on all sides.
4. Add diced onions and stir to cook for 2-3 minutes.
5. Add water, tomato sauce, liquid aminos and Worcestershire sauce to the meat onion mixture. Stir to incorporate.
6. Turn instant pot setting to cancel. Cover the instant pot and then tap the pressure cook setting, set on high. Set the timer to 20 minutes.
7. At the end of the 20 minutes, pressure release the chamber. Add the diced celery root and cook for an additional 15 minutes.
8. Serve immediately hot over some cauli rice or Mashed Cauliflower!

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This Keto Family  is a participant of the Amazon and other affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.