When fall rolls along and the colder weather begins, chili starts making its entrance into our weekly food menu. What goes better with chili than cornbread? When going keto, you can no longer make this food item from that little blue carton since corn is off the table. But how can we get a yummy, sweet bread to eat with our chili.

Enter this easy, mock cornbread recipe that I worked to perfect for several months. The way to get the fluffy airy bread texture is to use yeast, yup. If you’ve ever used yeast before it can appear daunting, but I assure you that its sooo easy once you have one or two yeast recipes under your belt.

Yeast and Sugar
You will need to activate your yeast with sugar. Yes sugar. It doesn’t work with any keto sweeteners like Swerve or allulose. It DOES however slightly work with Yacon Syrup but your bread will have a slightly different flavor in the end, not bad, but just different. So back to the sugar. Yes, you will need to use 2 teaspoons of white sugar. Don’t worry because the yeast will consume the sugar and release gas once it “proofs” or activates. This gas is what gives the bread its rise and the delicious air bubbles within the dough. Trust me when I say you can't really replace this, the final product won't really be the same.
 
​Serves:
16
 
Ingredients:
1 1/3 cups lukewarm water (about 100º F)
2-3 teaspoons sugar
2 ¼ teaspoon Instant Yeast
1 cup almond flour
¾ cup whey protein isolate
3 tablespoons coconut flour
2 tablespoons coconut oil
½ teaspoon Xanthan gum
½ teaspoon salt
1 ½ teaspoon baking powder
½ cup Allulose
½ teaspoon turmeric powder
1 tablespoon Yacon Syrup
 
Honey Butter Ingredients:
4 tablespoons butter, softened
1 tablespoon Yacon syrup
 
Directions:

1. Proof your yeast to begin. Pour the sugar into the warm water and add the yeast. 
2. Allow the yeast to proof (bubble and activate. If your yeast mixture is not bubbly by 10 minutes, try to proof a new batch of yeast. Make sure your water is not too hot otherwise you will kill your yeast.)
3. In a separate bowl, add all the dry ingredients and mix with whisk to remove any clumps.
4. Once the yeast is proofed, pour the yeast into the dry ingredients bowl.
5. Add the coconut oil and mix with a wooden spoon for 1-2 minutes.
6. The “dough” should come together (but not like normal bread dough). This keto dough should resemble more like cake batter. That’s ok.
7. Cover the bowl with plastic wrap and allow it to rest and rise for 1-2 hours.
8. After the first rise, mix the dough again—it should have a bunch of air in it.
9. Prep your 8x8 pan by lining it with parchment paper.
10. Pour the dough and smooth it out with a spatula. Cover the dish with a dish towel and allow it to rise for another 30 minutes.
11. Bake in the oven at 400º for 15 minutes. If it is still wet in the center, bake for an additional 2 minutes.
12. Allow it to cool on a wire rack for 15 minutes before cutting.
13. Prep the honey Butter by mixing the ingredients in a small bowl until combined. Serve and enjoy!

 
Net Carbs: 1.75g per serving (1 slice)
Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.​

Make it with our current product favs

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

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.

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.

Make it with our current product favs

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

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.

Some days I don't feel hungry enough for a huge, complex lunch. Other days I just want something fresh and light and boy does this do the trick. This is one of my go-to salads especially during the summer months when our backyard garden is plentiful and we harvest cherry tomatoes by the bowlful daily.

The avocado and mozzarella offer you enough healthy fats to keep you full and satiated until dinner time. Add a grilled chicken thigh and this will be one power-play lunch. Its super easy and comes together in 5 minutes! 

Serves:
2-3 

Ingredients:
8 oz fresh mozzarella cheese balls
10-12 cherry or grape tomatoes
1/2 avocado, diced
4 ounces cream cheese, softened, divided
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Basil leaves (for garnish)
salt and pepper to taste

Directions:

1. Add cherry tomatoes, mozzarella balls and diced avocado into a medium sized bowl.
2. Pour olive oil and balsamic vinegar over the top. Season with salt and freshly cracked black pepper.
3. Toss, garnish with basil and serve!

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

You probably see the carrots in the photo and are first to exclaim that carrots are NOT KETO.... LOL (Hello keto police ;-)) Yes, I know. But when you are a busy mom of 3 and you can buy a bag of pre-shredded cabbage/coleslaw mix at the store, you deal with a few shreds of carrots. LOL. Remember my friends, Progress Over Perfection.

We used to go to this great little restaurant in our area that made coleslaw with green apples. They were so tart and crisp and offered a nice sweet crunch to the slaw. Since apples are out on keto, I decided to use jicama!!! Fresh jicama (don't buy the precut ones in the tubs because chances are they are dry and older) is best. Buy the jicama root and peel and chop it yourself. It'll be sweeter and crispier. This surprise ingredient is keto friendly and offers a nice crunchy, sweetness to any keto coleslaw recipe! Enjoy!

Ingredients:
1 package coleslaw
1/2 cup jicama, julienned sliced
1/2 lb pastrami
4 oz swiss cheese, grated

Dressing Ingredients:
​1 cup avocado mayo
2 tablespoons sour cream
2 tablespoons white wine vinegar
3-4 tablespoons Monkfruit sweetener
1/4 teaspoon onion powder
pinch of salt

Directions:

1. Combine all the dressing ingredients into a bowl and mix until combined.
2. Mix all the coleslaw ingredients into a large bowl.
3. Toss the dressing with the coleslaw and refrigerate until you are ready to serve.

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

When I first transitioned to Keto, the one thing I missed the most at first was pasta. The one thing my kids still ask for on a regular basis, especially my oldest daughter, is....pasta. Now if a mom in her mid-30s was having a hard time giving up pasta when going keto, what could I expect from my then 6-year-old daughter? 

I tried everything to substitute for pasta--black bean pasta (which was beans I know, but it only had 8g of Carbs per serving and for my low carb kiddos, that was good enough for me), zucchini noodles, and shirataki noodles (we've tried every single brand and the best is my opinion is Well Lean). I even made my own gnocchi pasta recipe (which satisfied a pasta fix, but was not the same as elbow macaroni). Everything worked out OK, but just never compared to the real deal. I get it, pasta is chewy and has a certain bite to it that until now, no real keto product could rival. 

Enter the Great Low Carb Bread Co.! They carry an AMAZING line of low carb and gluten-free pastas and breads for purchase. The reason we love GLCBC is because they focus on using the highest quality ingredients such as almond flour, flax meal, oat fiber and olive oil. The net carbs are decent (this particular recipe net carbs is 7g net carbs per serving), so if you are careful with your carb intake for the rest of your day, then this can be a nice treat here and there.

If you ever need keto comfort food, this is it. My 4-cheese version is such an easy recipe and delivers all the right fats for a great keto meal or side dish. If you are going to have pasta, you MUST get it from Great Low Carb Bread Co. It will change your keto life LOL —> Click on my link to shop their products!

Ingredients:
16 oz low carb elbow macaroni 
2 tablespoons grass-fed butter
1/2 teaspoon xanthan gum (optional)
1 cup heavy whipping cream, room temperature
1 cup whole milk, room temperature
1 cup white cheddar cheese, grated 
1/2 cup sour cream
1  3/4 cup sharp cheddar cheese, grated and divided
4 oz cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
1/8 cup crushed pork rinds (for garnish—optional)

Directions:

1. Boil the pasta according to the directions on the bag. Drain and set aside.
2. In a large pot melt butter and sprinkle xanthan gum over it to make a rue. Use a whisk to stir the xanthan gum into the butter until it is incorporated and not clumpy.
3. Slowly pour your heavy whipping cream and milk in, continuing to stir with your whisk.
4. Season your milk with the a little salt and pepper and your garlic powder.
5. Add cream cheese, sour cream, 1 cup each of the white and sharp cheddar cheese and parmesan cheese. Save the remaining sharp cheddar cheese for later.
6. Stir until all the cheese is combined and the sauce thickens a bit. If its too thick you can add a bit of water or milk 2 tablespoons at a time to thin it out.
7. Turn off your stovetop and dump your macaroni into the pot of cheese. Stir to incorporate.
8. Add half of the remaining sharp cheddar so there are little pieces of unmelted cheddar in the mixture,
9. Transfer the mixture into a baking dish. Sprinkle the remaining cheddar cheese on top along with the crushed pork rinds.
10. Bake in the over at 350° for 30 minutes or until the top is nicely browned.

TIPS:

• You can make this ahead and it will be great!! Complete all the steps to step 9, cover the baking dish with a plastic wrap and refrigerate overnight. When getting ready to bake the mac and cheese, leave it on the countertop while the over preheats and add an additional 10-15 minutes to the baking time.
• THIS IS GREAT FOR CAMPING!!!!!! Again, make everything ahead of time and buy these really cute aluminum foils trays with lids. Wrap them with heavy duty foil TWICE (to prevent the bottom from burning). When you're ready to make these, put them straight over the campfire grill. They will heat fast to check them after a few minutes, stir and recover. You may need to add a tiny bit of water to make the cheese more gooey. 

USE OUR FAVORITE BRANDS + PRODUCT

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

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.

The weather is starting to get warmer and little league is creeping around the corner. For our family it means many meals out in the open air picnic style. For me this gets me to start thinking about portable, packable meals that are delicious and, of course, keto-friendly.

I used to make this broccoli salad pre-Keto. I used sugar and honey and added dried cranberries or raisins to it. Sometimes I added apples for a bit of crunch. In true keto-me-challenge fashion, I decided to make a keto version that was equally as delicious and filling. It's an easy recipe that tastes even better as the ingredients sit and the flavors combine, perfect for a outdoor picnic or lunch on the go. (Note: I make a generous portion because I eat it for days – lunch, dinner, snack...haha)

Ingredients:
4-5 cups of chopped broccoli florets
8-10 strips of cooked bacon, crumbled
3 stalks of celery, chopped
1/2 red onion, choppped
1/2 cup shredded cheddar cheese
1/2 cup sprouted pumpkin seeds

Dressing Ingredients:
​1 cup avocado mayo
1 tablespoon sour cream
1 tablespoon white wine vinegar
2 tablespoon Monkfruit sweetener
pinch of salt

Directions:

1. Mix dressing ingredients in a bowl and set aside.
2. Combine all the salad ingredients in a large bowl and add the dressing. Toss to coat. (NOTE: Most days I make double the dressing so I can toss it and then add a bit more when I eat it).
3. Transfer to an air tight container and allow the flavors to combine for at least 1 hour. The salad tastes even better the next day!!

When you grow up in an Asian household like I did, rice is a staple at almost every meal. Growing up I used to eat white rice for breakfast, lunch and dinner. Even many Filipino desserts incorporate rice or sweet rice as cakes, sticky rice rolls and more.

Surprisingly as I became more fat adapted I craved less and less rice. I would go to family parties, look at the rice and not even blink and eye. To me it was an easy thing to let go of. Cauliflower rice became a great alternative in our house. I won't lie—it does not even remotely taste like rice (LOL) but it is a neutral flavor (or it can soak up any flavor you cook it with) and its a nice grain alternative. If you're eating a dish that is traditionally eaten with rice, psychologically it seems more complete when there's caulirice associated with it. (Funny how our brains work).

It has taken a long time for my children to accept it, but they all have slowly learned to embraced the dish. They also occasionally get a nice "real rice" treat (LOL) mostly when we're eating out or at a family party. We don't limit them and know that an occasional "wheat treat" is totally fine.

Frozen cauliflower or grate your own? Ok, who has the time to grate their own cauliflower? I mean really LOL. I personally use the pre-grated, frozen kind. One it makes it super easy and two I think it helps cook the cauli pieces to the right doneness—soft with a little bite; similar to real rice. There's nothing worse than crunchy cauliflower rice.

I add a little garlic powder to help enhance the flavor. An my other secret? Tallow. I've been cooking a lot lately with beef tallow and it adds another layer of flavor, almost a nutty, buttery flavor that can't be beat. This dish is super easy to make and it comes together in less than 10 minutes—no joke. 

Ingredients:
10 oz frozen riced cauliflower 
1 tablespoon  beef tallow (or Kerrygold butter)
1/2 teaspoon garlic powder
salt and pepper to taste

Directions:

1. In a medium sauce pan melt the tallow and add the frozen cauliflower.
2. Season with salt, pepper and garlic powder and stir.
3. Cook on medium for 8-10 minutes until done and the water has evaporated.

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

Side dishes make all the difference in any meal, at least that's what I think. There's nothing I look forward to than the veggies that adorn my plate. However, for my young ones, veggies aren't always the highlight, though certainly they've grown accustomed to them.

If you are trying to get more fats in your diet or need a way to get your kids to eat their greens, what's better than serving them some creamed spinach? The best part about this recipe? I ALWAYS have all the ingredients in my fridge. So if there is ever a night that I need a side dish, I know this one is ready and can be whipped up in under 10 minutes!  Also, this one is always a crowd pleaser in my house.

Ingredients:
5 heaping cups fresh baby spinach
2 tablespoons grass fed butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup heavy whipping cream
1/2 cup whole milk
1/4 cup sour cream
3-4 ounces of cream cheese
1/2 cup grate parmesan cheese (optional)
1 tablespoon mayonaise
salt and pepper to taste

Directions:

1. Heat your butter in a deep skillet or pan. Add your fresh spinach, salt, pepper, garlic and onion powder. Stir until all the spinach is wilted.
2. Add the rest of the ingredients. Stir until well combined and any cheese has melted in. Salt and pepper to taste.

'I'm kinda surprised just how much this looks and tastes like sushi rice. If you're a sushi lover like myself you know that sushi rice is a bit sticky and has a hint of rice wine vinegar to it which adds a nice sweetness and tang.

This recipe uses riced cauliflower and is seasoned in such a way that it tastes just like the real thing. The trick to this is to cook your cauliflower on the stovetop for a few minutes. If you simply steam your cauliflower in the microwave, like most people, you'll have bits of hard-ish cauliflower which doesn't do a good job of convincing anyone. Traditional white rice is soft and sushi rice is a bit on the stickier side. So I used some gelatin (shhh thats the secret) and a bit of cream cheese (who doesn't love cream cheese) to hold the cauliflower together. Add you choice of fillers, roll em up and there you have it. Keto style sushi, that is low carb and won't fall apart when you pick it up with chopsticks (I know because I tried)!

Directions:
If you are going to add the gelatin, follow the first 2 steps. Otherwise skip to step 3.

1. Prepare your gelatin. Add the cold water to a small shallow dish.
2. Sprinkle the gelatin over the cold water as evenly as possible. Stir with a spoon and set aside to bloom.
3. In a medium pan, add butter and frozen cauliflower to the pan. (First, break apart the cauliflower a bit inside the bag so you don't have huge chunks. It'll make it easier and faster to cook).
4. Using half of the bloomed gelatin (it should be firm now), dissolve half in 1 tablespoon of hot water. Add it to your cauliflower.
5. Sauté for 3-5 minutes until the cauliflower is soft and tender, stirring often.
   
6. Once cauliflower is done, turn off and remove the pan from the heat. Add the rice wine vinegar, cream cheese and Nori seasoning. Stir and enjoy!

That's it! Allow the rice to cool before adding it on top of your Nori wrapper sheets. If the mixture is too hot, the nori will rip when you try to roll it. Happy eating!

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

Its easy to miss potatoes on a Keto diet. Though I'm still working on a "French fry" alternative, this mashed "potato" recipe will definitely satisfy your cravings. I love to serve this with keto meatloaf or roasted tri-tip and gravy—which is always a crowd pleaser at our house!

​Ingredients:
3 heads cauliflower, cut into florets
3-5 garlic cloves, peeled
4 tablespoons grassfed butter (I recommend Kerrygold)
2-3 tablespoons heavy whipping cream 
4 oz cream cheese
2-3 tablespoons sour cream
1/8 teaspoon garlic powder 
salt and pepper to taste

Appliances/Tools:
**For BEST results** Handheld immersion blender (I use a similar one)
Otherwise you can use a blender or food processor
​

Directions Cake:

1. Bring a large pot of water to boil. Add a pinch of salt to the water.
2. Add cauliflower florets and whole garlic cloves to the water. Boil for 20-25 minutes until the cauliflower is fork tender.
3. Once the desired doneness is achieved, turn off the stove, remove the pot from the heat and drain the water.
4. Return the cauliflower and garlic cloves to the empty pot. The pot should still be warm.
5. Add the remaining ingredients–butter, heavy cream, sour cream and garlic powder to the pot. 
6. Using the immersion blender, blend the cauliflower into a smooth mixture. With the blender on, slowly lift up and down moving to different places in the pot to blend. 
7. TIP: try not to over-blend or your "potatoes" will lose its consistency and become too watery/wet.
8. Add additional heavy cream 1 tablespoon at a time until you've reached the desired thickness.
9. Salt and pepper your mashed-cauli to taste. 

I was really intent on making a traditional Keto Thanksgiving this year. And, well since I am the only semi-strict keto eater in my extended family, the tasks fell on my shoulders—but I took it on head first. I was convinced that I could "ketofy" just about any traditional item.

Although I'm not a big cranberry fan, I decided cranberry sauce qualified as a "tradtional Thanksgiving" item. So here we go! haha — Continue to check my posts and see all the Keto Thanksgiving recipes I've tagged and will continue to update here.

​Ingredients:
​1 package fresh cranberries (I think about 10oz)
1 cup water
3/4 cup Swerve confectioner's sweetener
1 drop lemon essential oil* (I ONLY recommend ingesting this brand) or 1 tsp lemon zest
2 drops orange essential oil* (I ONLY recommend ingesting this brand) or 2 tsp orange zest
1/2 teaspoon xanthan gum (I recommend this one)
a few drops coconut oil

Directions:

1. Dissolve the sweetener in water and in a small sauce pan heat it over medium heat.
2. Once the mixture starts to boil, add the the fresh cranberries.
3. Simmer for about 10 minutes. Cranberries will start to burst and release their juices.
4. In a small sauce dipping bowl mix 1/2 teaspoon of xanthan gum with a few drops of coconut oil. Mix until you have a slurry. (Don't use too much oil, otherwise your sauce may be oily. The oil is just used to activate the xanthan gum.
5. Remove from the heat and spoon the slurry in the cranberry sauce to thicken.

You can totally make this item the day before your event. It holds up really well in the fridge. Just remove it a few hours before you're ready to serve it so that it has time to come to room temperature.

*I do not recommend ingesting ANY essential oil brand. The only brand I suggest for use in cooking is Young Living due to its high and pure quality and FDA certified Vitality Line. If you need help ordering Young Living oils, please contact me or click here.

Whether you need a Thanksgiving side dish or a quick week night veggie option, these green beans are quick, easy and tasty — even the kids will like them. I always have frozen veggies in my freezer just in case I don't have any fresh veggies on hand. That's exactly what happened the other night when my grocery store haul turned out to be quickly depleted before the week's end. I needed something that I could get on the table quickly. Smother these with gravy and you have yourself a winner!

​Ingredients:
1/4 onion, thinly sliced
3-4 strips bacon or prosciutto, diced
1 tablespoon avocado oil
2 tablespoon butter, divided
1/4 teaspoon garlic powder
1 package frozen green beans
1/4 cup beef bone broth (I recommend this one)
salt and pepper to taste

Directions:

1. Heat 1 tablespoon of butter and 1 tablespoon of avo oil in a medium pan. Add onions and cook for 1 minute.
2. Add bacon and cook with onions until crispy, (I like mine really crispy so cook it to your desired doneness)
3. Add green beans along with beef broth to the pot and cook for 5-7 minutes until tender.
   
4. Add salt and pepper to taste and garlic powder.
5. Before serving drop in 1 tablespoon of butter and stir in to melt. Serve warm alongside your protein of choice!

There are only a handful of things a keto parent yearns for – keto kid snacks, crackers and BREAD. The internet is full of recipes of 90-second keto breads that are a bit too eggy, fathead bread that isn't fluffy enough and coconut breads that are dense and not airy. When you have young kids who recall the proper textures and tastes of traditional bread, passing off a ketofied version is not at all successful. 

Enter these keto dinner rolls. After trying several recipes online and tweaking a few components, here's a winner that is crunchy on the outside and soft and fluffy on the inside. My son even said, "This tastes like Panera bread mommy." Booya! #ketomomwin

Ingredients:
1 cup (4 oz or 130g) almond flour (I recommend this one)
1/4 cup + 2 teaspoons (1.2 oz) coconut flour (I recommend this one)
4 tablespoons (20g)  psyllium husk powder (I recommend this one)
2 1/2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons apple cider vinegar
2 tablespoons liquid egg whites (or 1 large egg whites)
1 tablespoons avocado oil (or olive oil)
1 cup boiling water

Directions:
Preheat the over for 350°. Whisk all the dry ingredients together a large bowl.

Add the vinegar and egg whites to the bowl, then the boiling water. With a hand mixer, mix the ingredients together for about 30 seconds. (Do not over mix it or the bread will be hard.)

Using a silicon spatula, scrape the sides and form the mixture into a ball. Let it stand for 2-3 minutes for the psyllium husk to start absorbing the liquid.

Divide the dough into 8 sections. Place on a silicon lined baking tray and bake in the oven for 60 minutes (or until you hear a hollow sounds when you tap the bottom of the bread).

The bread will rise and expand, though it will not spread width-wise. Your final keto dinner rolls should be about 3 inches in diameter. Serve them immediately with a healthy heap of Kerrygold butter! ~Enjoy!

Side dishes. Some people are ok with having a salad with the same fixins at every meal and you know what? If you are new to keto and that is your jam, then don’t fix what ain’t broken. But if you’re more like me and you view variety as the spice of life, then hold on to your horses, because this keto mama has a whole bunch of keto food ideas LOL.

My children used to call these the basketball veggies when they were younger. I can see it, small balls--basketballs. Honestly as long as they ate them, I didn’t really care. 

Over the years I cooked these the same way until recently I started adding some parmesan cheese to them. Bingo! You’ll love the semi-salty, crunchy outer coat and the softened middle. I find this side dish an easy one to pair with almost any main course. If you are ever tired of your side salad or having broccoli all the time, then swap it out one night with some oven roasted Keto parmesan brussels sprouts!

Pairing:
Chicken Cordon Bleu

Serves:
4

Ingredients:
1  ½ pounds fresh brussel sprouts, halved
2 slices bacon, diced
1/4 cup parmesan cheese, grated
2 tablespoons panko pork crumbs
Salt and pepper to taste
 
Directions:

1. In a large frying pan, cook the bacon until crisp.
2. Add the brussel sprouts and season with salt and pepper. 
3. Cook with the bacon for 2-3 minutes.
4. Remove from heat. Add parmesan cheese and panko pork crumbs. Toss to coat the brussel sprouts.
5. Transfer the mixture into a large baking sheet (lined with parchment paper or foil) and bake at 400º for 30-35 minutes or until the brussel sprouts have reached your desired tenderness. For brussel sprouts with more of a bite, remove them from the heat at 25-30 minutes.

Never have boring side dishes again! Swap in brussel sprouts more often. With this recipe, even your children will love them!​

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily