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:
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'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.
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!
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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:
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Here is a traditional Filipino dish I keto-fied rather easily. The measurements are pretty much the same as I learned from my mom, just used keto versions. Next time I make this we'll go really traditional and add the quail eggs - YUM! Ingredients:
Directions:
Serve this hot over cauliflower rice. Enjoy! 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 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:
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This super simple Keto Chocolate Mousse recipes has only 5 ingredients and comes together in under 5 minutes! Eat it as is (you know I did haha), or dress it up with a dollop of whole-fat whipped cream and some raspberries.
Ingredients: 1 can coconut cream (I recommend this one) 3 tablespoons Swerve confectioner's sweetener 1/4 cup unsweetened bakers cocoa (I recommend this one) 1/4 cup dark chocolate, melted (I recommend this one) 1/2 teaspoon vanilla extract Appliances/Tools: Handheld electric mixer Directions Cake:
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:
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. Look no further folks – this is THE Cadillac of Keto Thanksgiving desserts. If you are a bread pudding lover like me, then you've reached the holy grail. Once I perfected my Keto Bread Roll recipe, the keto dessert possibilities just opened up—and well, since Thanksgiving is just around the corner, I decided this would be the first of many keto bread puddings I will be making.
Top this baby with vanilla ice cream (We love Rebel in our home) and my Keto Caramel and you have a winner. I guarantee even the non-keto eaters at your Thanksgiving table will start considering a keto lifestyle with this dessert! LOL We hope you try this recipe and love it as much as we do. Ingredients: 1 pound Keto bread (See my Keto Bread Roll recipe. You will need to make 2 batches make a 9x9 dish) 4-8 oz Keto Carmel (See my Keto Caramel recipe here) 1/4 cup pecans, chopped (optional) Keto Pumpkin Pudding Filling: 1 cup heavy whipping cream 1 cup half and half (or do 2 cups of heavy whipping cream) 1 15-oz can pumpkin puree 1 cup allulose sweetener (I recommend this one) 4 large eggs, room temperature 4 tablespoons grass-fed butter, melted 2 teaspoons vanilla 1 tablespoon pumpkin spice Directions:
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:
TO DIE FOR! This keto caramel sauce is AH-MAZING and will now become a staple in our house for anything sweet. Use it on top of ice cream, swirled in your coffee for a caramel macchiato or just eat it with a spoon LOL! The key to deep flavor and the golden color is browning the butter. Be patient while the butter melts and the fat solids separate and brown. This gives off a nutty flavor that is the make-it or break-it. It separates a good sauce from a great sauce. It takes time, but if you do it, you will thank me. Let me know how yours turns out. This recipe makes about 8oz of caramel sauce. Unless you eat it out of the pot ;-) Ingredients: 6 tablespoons Kerrygold butter 1/2 cup heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon Keto//Kreme* (or mct powder, NOT mct oil) Pinch sea salt 1/4 cup xylitol sweetener (I recommend this one) 1/4 cup Monkfruit sweetener Directions:
*This Keto Family is an independent Pruvit distributor. Keto//Kreme is a product of Pruvit Ventures and can be purchased on their website. What is Pruvit? Click here to learn more.
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. Thanksgiving is just around the corner. If you're looking to add another keto dessert option to your table, then these min praline bites are just the ticket. At only 0.5 net carbs for each little bite, you can have your keto pumpkin pie as well as a few of these babies.
Makes 36 mini praline bites Ingredients: 1 1/2 cups pecans (chopped) 1 cup Monkfruit Golden 25 grams coconut flour (I recommend this one) 1/2 cup melted butter 1 tablespoon gelatin, grass fed (I recommend this one) 3 large eggs, lightly beaten Appliances/Tools: Mini cupcake tray** (This is what I used) **It is KEY that you use a light colored mini cupcake baking tray to get the crunchiness and caramelization of the ingredients. Directions: Preheat the over for 350° . In a medium sized bowl, combine all dry ingredients. Set it aside. In a separate large bowl, cream the melted butter and sugar. Add eggs one at a time combining thoroughly. Fold in dry ingredients. Then add the crushed pecans. Fold being careful not to over-mix. Prepare your baking tray by spraying it with non-stick coconut oil or almond-oil. Or take a small amount of coconut oil on a clean towel and generously coat the wells of your baking dish. Pay close attention to the sides (Otherwise your praline bites won't come out!! haha) Bake 20 minutes. Cool in the baking pan for 5-10 minutes until firm. Use a butter knife to loosen the sides and remove them from the tray. Finish cooling on a baking rack. PRO TIP: Store these babies in a sealed container up to 5 days on the countertop. When you want to enjoy one thats a day or so old, quickly warm it in the microwave for 5 seconds. ENJOY! This keto pumpkin bread recipe is really versatile. Use it as a base for a pumpkin bread loaf, pumpkin muffins or even mini individual-sized pumpkin cakes. Its a perfect addition to your fall, Keto Thanksgiving spread and is sure to satisfy even your non-keto guests.
Makes 3 two-layered mini cakes Ingredients: 1/3 cups coconut flour (I recommend this one) 1/2 cup Swerve sweetener 2 tablespoons ground psyllium husk (I recommend this one) 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon pumpkin spice 3 large eggs, lightly beaten 1/2 cup + 1 tablespoon pumpkin puree 2 teaspoons vanilla extract 3 tablespoons Kerrygold butter, melted Cream Cheese Frosting: 8 ounces cream cheese, softened 1/2 cup Kerrygold butter, softened 2 teaspoons vanilla extract 2 cups Swerve confectioner's sweetener Decorations (Optional): 1/2 cup pecans, chopped Appliances/Tools: Silicon baking tray (This is what I used for this recipe) Handheld electric mixer Directions Cake:
If you've been searching for a keto breakfast that is NOT scrambled eggs, then search no further. These keto blueberry muffins are soft and moist and offer a pastry-style keto options to give your breakfast choices more variety,
Makes 10-12 muffins Ingredients: 2 cups almond flour (I recommend this one) 5 tablespoons Swerve sweetener 1/2 tablespoon baking powder 1/4 teaspoon sea salt 10 tablespoons coconut cream (I recommend this one) 2 large eggs, lightly beaten 2 teaspoons vanilla extract 2 drops lemon essential oil* (I ONLY recommend ingesting this brand) 1/3 cup blueberries Directions: Preheat the over for 350° . In a large bowl, combine together the wet ingredients — Coconut cream, eggs, vanilla and essential oil. In a separate bowl, combine all the dry ingredients — flour, sweetener, baking powder and salt. Whisk together until combined, breaking up any clumps of flour. Gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined, but don't overmix. Wash the blueberries and pat them dry. Add a dusting of almond flour (about 1 tsp) and toss the blueberries in the flour. Add the dusted blueberries to the batter and fold in. Bake 25 minutes. An inserted toothpick should come out clean or with a few dry crumbs. Cool for 5 minutes and serve the muffins with Kerrygold butter! *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. Any reason to not need utensils is always a recipe for a fun dinner in our household. There's something about sloppy joes that my kids always loved – even before we went keto. To me this was a no-brainer meal I needed to ketofy ASAP. This is also a great recipe to "hide veggies" in. If you're a fellow hider of vegetables, here's a recipe for you (haha). Sometimes I add riced cauliflower if I am feeling like the kids need an extra dose of vegetables. The sauce easily hides the texture and the flavor just blends in. Can we say #ketmomwin?
You can serve this alongside some fried zucchinis or a side salad and you've got a winning dinner. For the buns, see my Keto Dinner Rolls recipe. Ingredients: 1 package (1 lb) ground beef (Try Butcherbox! We love it) 1/2 medium onion, chopped 1 tablespoon avocado oil 1/3 cup ketchup (We love this sugar-free one) 1/3 cup tomato paste 8 tablespoon Monkfruit golden sweetener 1 teaspoon liquid aminos (I use this one) 2 tablespoons Worcestershire sauce 2 teaspoons Sriracha ** (omit this is you or your kids don't like spice) 1/2 teaspoon garlic powder salt and pepper to taste Optional** 1 cup riced cauliflower, thawed Directions:
Come on, let's face it. The reason diets don't last very long is that most people can only deprive themselves of certain foods for so long. And the reason Keto IS SO SUSTAINABLE is because you DON'T deprive your body of the fats and richness that it so needs.
Brownies are a great way to tame your sweet tooth without the guilt of the traditional carb-loaded kind. And if you are a woman, that sweet tooth comes a knocking every 28 days. Ingredients: 1/2 cup Kerrygold butter, melted 2/3 cups Swerve sweetener 3 large eggs 1/2 teaspoon vanilla extract 1/2 cup almond flour 1/3 cup baker's cocoa powder, unsweetened 1 tablespoon grassfed gelatin (I recommend this one) 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup water 1/3 cup dark chocolate chips (I recommend this one) Directions: Preheat the over for 350° and grease an 8x8 pan with coconut oil. Set it aside. In a large bowl whisk together the first four ingredients — melted butter, sweetener, eggs and vanilla. In a separate bowl, combine all the dry ingredients — almond flour, cocoa powder, gelatin, baking powder and salt. Whisk together until combined, breaking up any clumps of flour. Gradually add the dry ingredients mixture to the wet ingredients. Add the water to thin out the mixture. Mix until combined. Spread that batter in the prepared baking dish. Spread the extra chocolate over the top. Bake 15-20 minutes, until the edges are set. The center may be a bit soft. Remove from the oven and cool completely before serving, about 15 minutes. 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! My kids love this sweet and tangy meaty dinner. They seem to love the messiness that also comes along with this meal. Perhaps they feel like it gives them permission to be messy—almost like you need to act messy—to eat this meal properly. Perhaps it’s a bit liberating in a way. In any meat sauce and especially sloppy joes, I used to LOVE hiding veggies. Nowadays my kids know all my tricks and have grown accustomed to eating a wide variety of veggies so the need to hide veggies is no longer a requirement. But I remember the earlier years of training these maturing pallets. I am of the philosophy that a child’s immune system and metabolic strength develops early and negotiating veggies over carbs is NOT an option in our household. We talk about what things on their plates are most important, “non-negotiables” that they must eat. I know it sounds drill sergeant-ish, but I believe they will be better from it in the future. If you are at the stage of hiding veggies, then hide away mama! Below is how I still make it. My kids know what’s in it now, but back then I’d just tell them it was ground beef. They ate it and I was happy. Pairing: Keto Dinner Rolls Serves: 4-6 Ingredients:
Directions:
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If you are just starting keto, I always recommend to #KeepKetoSimple. When starting a new diet or lifestyle, you want to make the transition as painless as possible. I know if post a bunch of semi-complex recipes, but fret not, the ability to think of a recipe on the whim and to know its general macro ratio for keto success will come. In the beginning, just choose a protein (about 4oz depending on your exercise and activity) and a green vegetable steamed or sautéed and voila, instant meal. Well, not really, but it an equation for success that make transition super simple, at least in the first week or two. Need more meal ideas? Contact me and get my free 7-Day Meal Plan! One of the meals I suggest on the plan is this Easy Baked Salmon. You can go from oven to table in literally 20 minutes! Ingredients: 6 salmon fillets 1 tablespoon avocado oil 1 tablespoon liquid aminos (I use this one) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon sea salt 1/2 teaspoon pepper 1/2 teaspoon dired parsley 2 tablespoons grass-fed butter, divided in 6 pieces Appliances/Tools: Silicon pastry brush Instructions:
Pair this protein with a side salad or steamed broccoli and you have yourself a perfectly balanced keto meal! Don't forget to add some butter to your veggies too =) 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:
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:
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 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.
If you are just starting Keto and you were a sugar, chocolate addict like I was then pin this recipe because it will be your lifeline. It was mine! Anytime I needed something sweet or chocolatey this was the jam. With only a 5 minute prep and a 90-second cook time, immediacy was everything when a craving hit in my early days of keto. I used to get so good that I'd remember the measurements by heart. Try this keto dessert for a special night or celebration or really anytime the occasion called for it. For my version I decided to use egg whites because it still combined the ingredients well but offered a less eggy taste. I mean who wants to taste an eggy chocolate cake. If you want to be adventurous, stop the microwave at 30 seconds remaining and stick a piece Lily's dark chocolate bar in the center of your cake (which will still be a little wet). Then quickly turn the microwave back on to finish the cooking. This will get you a yummy lava-cake version that oozes melted chocolate when you cut into the cake. After its been microwave, gently invert the mug over a plate to garnish with a few more chocolate chips or a dusting of powdered swerve and some raspberries! This is a great single-serving side that appease any sweet tooth. Serves: 1 Person Ingredients: 2 tablespoons Kerrygold butter, melted 3 tablespoon almond flour 2 teaspoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon vanilla 1 tablespoon sweetener (I like allulose) 3 tablespoons liquid egg whites Pinch of salt Lily's dark chocolate chips Directions:
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When I first transitioned into keto the hardest thing to go without was bread. Now there are so many ket "breads" on the market. Unfortunately they are still processed and some contain ingredients that are still considered questionable by strict ketoer guidelines. As the ketogenic diet matures and science begins to support and pour more research into toxic food ingredients, I have no doubt that the keto standards will continue to improve and change. What we do know now is that processed ingredients, grains, sugars and "vegetable" oils are all major contributors to an unhealthy diet. And what do we find in ALL standard breads?—bingo! All of these ingredients. This 90-second keto bread is my own slight modified recipe. The normal version you can find online calls for a whole egg which, in my opinion, yielded a very "eggy" and yellow "bread". You *can* still use a whole egg, but just be warned that it won't be so neutral tasting. Instead I used liquid egg whites, about 3 tablespoons. This acts like a great binder to the almond flour, but reduces the "eggy" component significantly, definitely a WIN in my book. Want to toast this? When you take this bread out of the microwave it will be fluffy and delicate. Gently slice the bread in half to make 2 thinner slices and place it in a small toaster oven (or on a griddle or pan) to give it a nice golden toast. Eat it will a pat of kerrygold butter or homemade jelly. Or mash up an avocado and make yourself a fancy keto avocado toast! Either way, this is a great bread alternative for the days when you miss that good old sandwich bread! Ingredients: 1 1/5 tablespoons Kerrygold Butter, melted 3 tablespoons almond flour 3 tablespoons liquid egg whites (or 1 egg*) 1/4 teaspoon baking powder pinch of salt Directions:
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When you have young children its often already difficult enough to get them to eat veggies. But for whatever, even before our keto transition, my kids LOVED quiche—specifically broccoli cheddar quiche. So I took advantage of this of course and load the quiche up with tons of broccoli, LOL! I used to make quiche once a week. Now I make it just as often without the crust and it's still a hit every single time. Below is my keto remake using heavy whipping cream to up the healthy fats. This simple, no-nonsense recipe is super easy and super forgiving. Don't have cheddar cheese? No problem; shredded mozzarella will do. Or even a bag of Mexican blend which I've been known to use as a last resort more times than once. It always comes out fluffy and light. Make this for a hearty breakfast or lunch. I've even made this for dinner on days I don't want a fuss or a mess. Literally crack the eggs, whisk them and transfer them to a oven safe dish and voila! Ingredients: 6 large eggs 1/2 cup heavy whipping cream 1 tablespoons sour cream 1 cup frozen broccoli, defrosted and cut into smallish chunks 3/4 cup cheddar cheese, grated salt and pepper to taste Directions:
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These were one of the first keto dessert items I learned how to make when our family transitioned into this lifestyle. I knew I needed to keep our sweet tooth coffers full in order to get buy in from the kids and hubs (since at that time, I was the only one in the household fully keto). The butter in these cookies paired with the sweetness hits the spot every time. It kind of reminds me of those cookies my grandmother used to have in the blue tin cans. It was shaped like a pretzel but flat and with large sugar crystals on top. These are very reminiscent of those, it's crazy! I normally have a cookie jar filled with these cookies on the countertop just for a quick sweet treat. They are also a great way to up your healthy fats (and with a cookie at that). I'm not a huge fan of keto fat bombs (cold balls of either coconut oil or butter is weird to me), but I can surely eat a butter-filled cookie all day any day. Go figure! This comes together so simply you'll wonder why you've never made them before. (Modified and updated 01/2020) Ar's Notes: After having made these over a dozen time since the post, I've since modified the baking temperature as well as added 1 tbsp of psyllium husk powder to keep the cookie together better. I also highly recommend Monkfruit sweetener over others (Swerve or Allulose). The monkfruit keeps the cookie crisp and doesn't have a cooling effect when you eat it like you get with Swerve. Hope you enjoy! Ingredients: 1 cup almond flour 1 tablespoon psyllium husk powder 3-4 tablespoons grassfed butter, room temperature 1 teaspoon vanilla extract 1/4 cup Monkfruit sweetener Directions:
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AuthorHi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious. Archives
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