This low carb and keto-friendly one pot chicken bacon carbonara pasta is a#ketomoms dream! If you are a parent keto who needs to feed your family a yummy and simple dinner, that is full of healthy fats, this one pot meal is a definite winner.

​Serves:
4

Ingredients:
1 tablespoons avocado oil
4 strips of bacon, chopped
4 chicken thighs, chopped
2 ½ cups Chicken stock, divided
2 cups heavy whipping cream (or whole milk)
2 cups shredded cheddar cheese (I like to use a sharp and and medium cheddar)
1 egg, beaten
½ teaspoon garlic powder
Salt and Pepper to taste

Directions:

1. Heat 2 tablespoons of avocado oil.
2. Add bacon. Brown, remove from the pan and set aside.
3. Add diced chicken and season with salt, pepper and garlic powder.
4. Brown, remove from the pan and set aside.
5. Add 1/2 cup of chicken stock to deglaze the pan.
6. Add remaining chicken stock and heavy whipping cream.
7. Bring this to a boil and add low carb pasta (see my link below to buy the pasta I used).
8. Cook the pasta according to the package directions.
9. Once the pasta is al dente, add the chicken and bacon back to the pot.
10. Mix in cheese and egg. Stir to combine and serve!

Net Carbs: 7.0g per serving

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*Net carbs calculation is an approximate calculation and depends of the brand of ingredients and serving portion size.

You’ve probably already heard by now about the benefits of Apple Cider Vinegar (ACV) for weightloss and supporting overall metabolic health, including boosting your immune system which is now being shown to start and center around the gut. 

The Cleveland Clinic writes about several reasons why fermented foods and drinks, as well as ACV helps with our health by specifically aiding your gut microbiome. Here’s three reasons they included in their article. Click here to read the full article.
​
• Your body needs help making certain vitamins
Good bacteria are to thank for synthesizing, or producing, many vitamins your body needs. That list includes vitamins B1, B2, B3, B5, B6, B12 and K.

• A healthy body needs balance
Tiny bacteria in your intestine have full-body effects. Research shows a less diverse gut microbiota is associated with many chronic disease, such as obesity, asthma and chronic inflammatory conditions such as inflammatory bowel disease. Research is still ongoing into why this is the case.

• They can help restore your gut health after taking antibiotics
Ever had diarrhea or other digestive problems after taking antibiotics? That’s because they wipe out both good and bad bacteria. Eating fermented foods may help restore your gut bacteria to normal. Be sure to eat a diet high in fiber and plant-based foods, which gut microbes flourish on.
 
Serves:
1

Ingredients:
Tall Glass
2 oz Apple Cider Vinegar (with “Mother”)
½ tsp Ground Ginger
1-2 packets stevia (or to taste)
8oz water
 
Directions:

1. In a tall mason jar, add apple cider vinegar, ginger and stevia.
2. Fill the glass with 8oz of filtered water and add ice.
3. Shake and serve.
4. Add more stevia to taste (if needed)—Enjoy!

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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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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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Nearly every summer since my children were really young (my youngest went camping for the first time when she was 6 months old), we've gone camping. We disconnect from technology, take nature hikes and sit by the camp fire and soak up nature. Nowadays, its my children whom I'm disconnecting from technology more than I—so many gaming, devices, tv and the such have made them just as tech dependent as my husband and I (who work in the tech industry).

One of the staples for our campfire nights was hot chocolate. In true #ketomama fashion I knew there HAD to be better than the 30g carbs (25g sugar) in those normal hot chocolate packets GAH! So there, like many of my other keto kitchen adventures, began the journey to make a keto version hot chocolate mix. And do you know what? It was EASY. Simple. Dog-gone stupid easy, it was surprising why I never made it before. 

My keto hot cocoa mix is sugar-free, low carb and diabetic friendly. 4 ingredients, yes 4. That's it. Mix it together, save it in an airtight container and ta-da! Hot chocolate whenever your heart desires!

Freshness
The key is to keep the mix in an airtight container. Keeping moisture out is key to keeping this fresh. Kept properly and this mix will last 6-8 months!!! It doesn't matter if you choose a glass or plastic container. The key is that the airtight suction works. I added a link to the containers I use. I like them because they are stackable (space saver) and they are plastic (little hands can make hot cocoa without difficulty. Plus when we are camping, I literally pack the plastic container and call it done. I don't have to worry about any broken containers or transferring the mix.)

How to make the hot chocolate
When you are ready for a cup, just mix 2 tablespoons of the mix with 8oz of hot water. Yes, I'm old school and I like heating water in a tea kettle LOL. Pour the hot water over the mix and stir vigorously. I use a small whisk. Remember there aren't any additives or emulsifiers in this mix, so it will take several stirs to fully dissolve (darn you convenient packet of Swiss Miss, you've ruined our patience! LOL).  The hotter the water, then better it dissolves. You can also dissolve in half the water and then add whole milk, almond milk or heavy whipping cream to thicken it it. My personal fav? Top it off with some sugar-free, keto whipped cream. YUM!

Ingredients:
12 oz heavy cream powder (I recommend this brand)
1/3 cup of Stevia (I recommend Wholesome brand)
1/2 cup Cocoa Powder
2 tsp pink Himalayan sea salt
 
Directions:

1. In a large bowl, sift the heavy cream powder and cocoa powder together to remove any clumps.
2. Add stevia and salt and mix together to incorporate.
3. Store the mix in an airtight container. Stays fresh for 6-8 months.

To Make Hot Chocolate:

1. Mix 2 tablespoons of the cocoa mix with 8 oz of hot water. Stir and enjoy!
   (For a deeper chocolate flavor add an extra tablespoon of the mix)
   

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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 have 3 young kids speed is the name of the game, especially after dinner and when dessert is involved haha! I love the versatility of this dessert which can be eaten as is as a light and airy chocolate mousse or can be a nice filling to a quick chocolate mouse crepe. Top it off with some strawberry slices and a dusting of Swerve confectioner's sweetener and it's a dessert no one wants to miss.

Everyone in family loved this. It's not too dense and its lightly sweet. I decided to use Pruvit Venture's Keto//Kreme packet for this recipe for (1) all the good MCT oils and fats and (2) simplicity. I already new the Keto//Kreme tasted good, so why not use it in a dessert.

I love sharing the recipe to my 10-Day Challengers because its a simple dessert that satisfies any sweet tooth craving. And since its high in healthy fats, it will leave you feeling satiated for a long time.

Serving Size: 2
Ingredients:
1 cup coconut cream**
1/2 cup heavy whipping cream
3 teaspoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/2 packet of Pruvit's Keto//Kreme

**If you sub out the coconut cream with unsweetened Almond milk, and warm it on the stovetop, you can have a yummy, creamy chocolate milk.

Directions:

1. Add all the ingredients in a magic bullet blender cup.
   
2. Cover the cup with the blender blade and shake it a little to distribute the ingredients before blending the ingredients.
3. Blend for about 30 seconds or until the sound changes (listen for it. This means the liquid has become a whipped consistency).
   
4. Alternatively you can use an electric hand mixer. Add all ingredients to a bowl and mix on low then progress to a higher speed until soft peaks form. Slowly reduce speed until stopped.

Need more info on Keto//Kreme? Contact me for more information.

Who doesn't LOVE ranch dressing? As a kid (and even as an adult pre-Keto) I used to eat ranch with EVERYTHING—chicken wings, french fries, pizza. My youngest is a ketchup lover and me, ranch all the way baby! ha!

Now that we are keto and I understand the core concepts of this lifestyle, normal ranch dressing (like Hidden Valley) is LOADED with inflammation-causing vegetable oils (like soybean and canola). These oils are NOT keto-friendly because they are all highly processed and typically come from NON-GMO and non-organic facilities. They disrupt the omega-6 and omega-3 balance in our bodies and ultimately contribute to chronic inflammation. (Think about it. If your body is under constant duress from inflammation, our immune systems are constantly being triggered, on override; leading us vulnerable to disease and chronic sickness). Ok more on this in a separate blog post.

Enter this EASY, make-your-own in 5 minutes ranch dressing keto recipe. It's quite simple, with ingredients I already have in my pantry. What makes this Keto? I use may that is already full of healthy fats from avocado oil. I love that I can control the ingredients and choose the best quality items. It keeps well in the fridge in a airtight container.

Ingredients:
1 cup avocado mayo (we love Sir Kensington's brand)
1 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried chives (optional)
1 teaspoon avocado oil 
1/2 lime, juiced
salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl. Stir until well combined.
2. If you want your dressing to be thinner, add water (add 1 tablespoon at a time) until you reach your desired consistency.
3. Enjoy right away or put it in the fridge for an hour (at least) so that all the flavors can combine.

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.

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With only 4 ingredients this overnight chia pudding is a great Keto breakfast option when don't feel like eating eggs and bacon (ha!). Don't be fooled by the name. This meal is not at all like a sweet pudding, but more of a oatmeal-porridge-custard consistency.

Chia seeds absorb liquid and expand in size overnight giving this pudding its texture. You can still taste the seeds, so if you are not a seed person, you may want to try ground chia seeds instead. The toppings a endless from berries to nuts to a few Lily's brand chocolate chips!

Ingredients
2 tablespoons chia seeds
1/2 cup coconut cream
1/2 cup unsweetened almond milk
2 tsp maple syrup (Try this keto brand) or yacon syrup (This is our favorite. Click here)

Directions

1. Mix all the ingredients in a glass jar. (The 8oz mason jars work well).
2. Stir until well combined. Cover and refrigerate for at least 1 hour or overnight for better results.
3. Makes 2 servings

This dinner can be on the table in under 20 minutes — no joke! Serve it with a side salad or steamed broccoli and call it a day! This is sure to please even the pickiest eaters. The key to this to not to overcook the pork. Take it out slightly under-done and let it rest (it will continue to cook) while you prepare the sweet garlicy dipping sauce/gravy. 

Directions:

1. Preheat the oven to 350°
2. In a small oven-safe pan (like a cast-iron skillet), melt 1 tbsp of butter. 
3. Season the tenderloin with salt, pepper and garlic powder and brown the tenderloin on all sides. 
4. While the tenderloin is browning, melt the remaining 4 tbsp butter and add the yacon syrup. Mix until well combined. 
5. Once browned, pour the butter-syrup mixture over the top of the tenderloin.
6. Bake in the oven for apporximately 15-20 minutes or until the internal temperature reads 160° with the meat thermometer. If you don't have a thermometer, remove the tenderloin from the oven after 15 minutes and pierce it with a knife. If the liquids run clear, you are good to go! 
7. Remove the tenderloin from the pan and let it rest.
   
8. In the meantime, place the pan back on the stove top for the sauce.
9. Add 1 tbsp of water (or chicken stock) to loosen the bits on the bot of the pan. If you want a creamier texture, add 1 tbsp of heavy whipping cream. Whisk together to combine flavors. Add more liquid to thin out the sauce as desired.

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.

This dough is so versatile. I've used it to make pizza crusts, keto bagels, keto hotdog buns (or more like pigs in a blanket). The key to this recipe is to make sure the almond flour is completely mixed in with the cheese so that you don't get clumps of flour when you bite into the dough.

You can make these as thin or thick as you want. They keep their shape and can hold up to having toppings and cheese loaded on top without falling apart. And it's super easy too. You can have Keto pizza without guilt in about 25 minutes or less — faster than it takes to order pizza and have it delivered!

​Ingredients (Dough):
1 cup almond flour (I recommend this one)
1  1/2 cup shredded mozzarella cheese
1 oz cream cheese
1 egg
Pinch of salt
Pizza Sauce (We love Rao's. Try it here.)
Toppings of your choice.

Optional Seasoning:
You can add 1/2 tsp of any of the below spices to give your crust a boost of flavor:

• Garlic powder
• Italian Seasoning
• Everything but the bagel seasoning (Get it here)

Directions:

1. In a microwave safe bowl, stir together mozzarella cheese, cream cheese and almond flour.
2. Microwave on high for 1 minute. Stir, then microwave again for 30seconds - 1 minute.
3. Add an egg to the mixture and stir together until fully combined. Be patient and use those muscles! The dough will be thick and slightly sticky. If the dough is too sticky, add a tbsp of almond flour at a time.
4. In between 2 parchment paper, roll out the dough into a circular pizza crust shape 
5. Preheat your oven to 320°. Pre-cook your crust in the oven for 8-10 minutes.
6. Remove the crust, add sauce and toppings. Return to oven for another 10-15 minutes.
7. TIP: Eat this dough when its warm. If you wait until its cold, the dough will get tough. But not to worry, just reheat it slightly and you'll be good to go!