Keto Angel Biscuits

Keto Angel Biscuits

Course: Breakfast, Main Course
Cuisine: American
Keyword: Angel Biscuits, Biscuits, Egg Free, Gluten Free, Grain Free, Keto, Low Carb, Sugar Free
Prep Time: 1 hour 10 minutes
Cook Time: 12 minutes
Total Time: 1 hour 22 minutes
Calories: 419kcal
Angel biscuits are pillowy-buttery bites of goodness. I used to make the gluten, high carb version, at least, once a week when I lived on a farm in Georgia. I would share with our neighbor, a farmer who was separated from his wife, at that time. He loved my angel biscuits. I came across the recipe the other day and thought, hmmm, how can I make these low-carb, Keto? Last night it all came to me and I tested it today and boy were these good! The texture is, of course, a little different but the taste was totally there!! Make this recipe, you'll be glad you did!! 
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Ingredients

Yeast Instructions

  • 2 pkgs dry yeast
  • 2 tsp cane sugar the yeast eats the sugar, none is left, yes, proven
  • 1/4 cup warm water 105 to 110 degrees F

Faux Buttermilk

Dry Ingredients

Cut in Butter

  • 1 cup cold butter one stick

Instructions

  • Combine heavy whipping cream with vinegar, stir to mix, let stand for 5 minutes.
  • Combine sugar (do not worry about the sugar, the yeast feeds on the sugar and none remains, yes, this is a proven, scientific fact) with warm water, stir to dissolve sugar, add yeast. Let stand for 5 minutes.
  • Add cream mixture to the yeast mixture, stir gently, set aside.
  • In a large mixing bowl, combine all remaining ingredients EXCEPT BUTTER. Use a pastry cutter to cut butter into the flour mixture; continue to cut in until flour mixture resembles coarse meal.
  • Add cream/yeast mixture and combine until it forms a sticky dough ball.
  • Line a cookie sheet with parchment paper.
  • Oil your clean hands and dig in. Try not to handle the dough too much. Just enough to form the biscuits. For this batch I made 15 biscuits, see photo.
  • Place biscuits on parchment paper. I was able to place 6 per baking sheet. Cover with a towel and let sit in a warm place for one hour. These biscuits will not rise much but this process helps keep them soft.
  • When there are about 10 minutes remaining, preheat oven to 450 degrees Fahrenheit. Bake for 10-15 minutes (ours took exactly 12 minutes each batch), until lightly browned, be careful as they go from light-med brown to dark brown pretty quick. Pull from oven and brush with butter (optional).

Notes

SERIOUSLY! Do not fret about the sugar for the yeast, again, the yeast feeds on the sugar and one remain. Yes, this is a scientific fact. Also, you can use whichever type of sugar you like (honey, maple syrup, etc.) Some types may alter the flavor just a bit, the sugar will be gone but their flavor may remain.
15, fairly evenly sized, biscuits per batch. This is how we calculated macros for this recipe.
NOTES: when I make this again, I am going to make 30 and make each one thinner, so it is like a biscuit top and bottom with very little inside. We did not split these open because I did not make them thick enough. However, we loved the texture and taste of the top and bottom. Super yummy and much more like a biscuit. Try it and let me know if you like them as biscuit tops!
I did not include the butter we brushed on top in the macros as some will not do this. If you do you can calculate like 1 tsp per biscuit if that.

Nutrition

Serving: 1biscuit | Calories: 419kcal | Carbohydrates: 9.2g | Protein: 9.3g | Fat: 39.2g | Sodium: 354mg | Fiber: 4.9g

Tangy BBQ Ribs with a Kick, Low Carb, Keto

Tangy BBQ Ribs with a Kick, Low Carb, Keto

Course: Main Course
Cuisine: American
Keyword: Baby Back Ribs, Barbecue, Dinner, Keto, Low Carb
Prep Time: 1 hour 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 4 people
Calories: 334kcal
These succulent, tangy baby back ribs will have you coming back for more! Just the right amount of heat, sweet, and tang! And, because they are baked, not grilled, you can have them anytime of the year! Be sure to make a batch of our Cajun Spice Mix and our Sticky BBQ sauce, you'll need them for this recipe!
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Ingredients

Instructions

  • Be sure to make our Baking Keto Cajun Seasoning Blend and our Sticky BBQ Sauce. You can make these ahead of time. Store BBQ sauce in the fridge until ready to use. 
  • Pull ribs out of fridge 1 hours before baking. Pat dry with paper towels. Lay out on parchment paper. Season both sides with our cajun seasoning. Coat lightly and rub in to coat evenly. Allow to sit for 1 hour to come to room temperature.
  • Preheat oven to 300 degrees F.
  • Place our sticky BBQ sauce in a saucepan, add 1/4 cup tamari (optional), and simmer for about 8 minutes.
  • Brush a light coat of the BBQ sauce onto ribs.
  • Place in large baking pan. Cover with foil and bake for 2 hours.
  • Turn heat up to 350 degrees F, remove foil, bake uncovered for approximately 35 minutes.
  • Remove from oven and we hope you enjoy.

Notes

Be sure to come back and let us know how the recipe worked for you. Every oven can be a little different so play around with it but this is an excellent foundation. We did not find our high altitude affected this recipe.
*We rubbed our ribs with butter when they came out of the oven! Fabulous!! Remember to add this into your macros, as it is not included in our macro totals for this recipe.

Nutrition

Serving: 1pound | Calories: 334kcal | Carbohydrates: 3.6g | Protein: 24.08g | Fat: 24g | Sodium: 549.4mg

Lovely Little Lemon Cakes, Low Carb, Keto

Lovely Little Lemon Cakes

Course: Dessert
Keyword: Cake, Keto, Lemon, Lemon-Shaped, Low Carb
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 18 cakes
Calories: 221kcal
These little lemon-shaped cakes are perfectly moist and bursting with flavor. Only 1.5 net carbs per little lemon cake!!! Even our non-Keto lifestyle living friends were begging for the recipe... and, more!! Oh, and let's not forget the glaze! So much lemony flavor!! You are going to love this one!
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Ingredients

Wet Ingredients

Dry Ingredients

Lemon Glaze

Instructions

  • You will need to get this lemon pan! It is so perfect for making these awesome little lemon cakes! Click this link to purchase the lemon pan.
    Need a citrus rind zester/grater? Click this link to get the one we use in our test kitchen (we purchased ours in 2012 and it still looks and works like new).
  • Preheat oven to 325 degrees Fahrenheit 
  • In a mixer bowl, combine butter, erythritol, lemon zest, and lemon juice. Gradually increase mixer to thoroughly combine ingredients and mix until smooth.
  • Add eggs, ONE AT A TIME, mixing lightly after each egg.
  • Add vanilla and mayo and mix briefly to combine.
  • Add all dry ingredients to mixer bowl and mix until all ingredients combine into a smooth batter.
  • Place approx. 1/4 cup of batter into each lemon mold section. You should have enough batter to fill the pan once and then enough to fill half of the pan for the second batch.
  • Bake in a 325 degree F oven for approximately 32-36 minutes, bake until a toothpick comes out clean
  • While the cakes are baking, make the glaze. In a small bowl combine lemon juice, powdered Swerve, and warm-hot water. Set aside.
  • Remove cakes from oven, turn upside down onto a cooling rack, spread apart and turn them so the flat side is facing down on the cooling rack.
  • While cakes are still warm-hot, glaze each one. Remember to leave some glaze for the next batch of 6 little lemon cakes.
  • Repeat steps to bake the next 6 little cakes.

Notes

These are just 1.5 g of net carbs per each little lemon cake! Once completely cooled place the cakes in a storage container or gallon zip lock baggie. Enjoy with a nice, perfectly warmed cup of coffee!
We included the link to the lemon pan and citrus zester in the instructions for this recipe. The pan is amazing, we did not grease the cups, and the cakes just slid right out! Treat it with care, handwash only, and it should last you a very long time. Great quality.

Nutrition

Serving: 1cake | Calories: 221kcal | Carbohydrates: 13.8g | Protein: 4.4g | Fat: 20.7g | Sodium: 184mg | Fiber: 12.3g

Look how moist!

Baking Keto’s Cajun Seasoning Blend

Baking Keto's Cajun Seasoning Blend

Course: Seasoning
Cuisine: Cajun
Keyword: Blend, Cajun, Cayenne, Sea Salt, Seasoning
Prep Time: 5 minutes
We've tried several brands of cajun seasoning blends and none of them were quite right for our taste or some used regular salt; where we prefer sea salt. So, after a lot of trial and error of proportions and ingredients we came up with, what we feel, is an amazing blend of flavors that can be used for a lot of different dishes but especially those where you hope to achieve a Cajun taste. 
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Ingredients

Instructions

  • Place all ingredients in a small-medium mixing bowl. Use a whisk to break up clumps. Mix until well combined. Place into a dredge, spice bottle, or container of your choice.

Notes

We hope you enjoy this blend. It is fun making your own.

Chicken Cordon Bleu in a Creamy Mustard Sauce, Low Carb, Keto

Chicken Cordon Bleu Casserole with Creamy Mustard Sauce, Low Carb, Keto

Course: Main Course
Keyword: Casserole, Chicken, Chicken Cordon Bleu, Creamy Mustard Sauce, Dinner, Keto, Low Carb, Main Dish, Quick Preparation
Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 713kcal
If there were blue prize ribbons for the best casserole, we would bet this would take the prize! It is a combination of creamy, cheesy, melty, and perfectly rich flavors! Chicken, ham, swiss cheese, and a hint of dijon mustard! Even those who are not low carb will want this dish often. Super quick and easy to prepare, just the way we like it. 
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Ingredients

  • 3 med-large chicken breast, diced, cooked
  • 8 oz ham, trimmed, diced
  • 12 oz swiss cheese, slices, cut into pieces

Creamy Mustard Sauce

Topping

Instructions

Cooking Chicken, if needed

  • Dice 3 chicken breast and sprinkle with sea salt and pepper to taste. Place in a preheated skillet with about 1 Tbsp olive oil. Stir to coat with oil and cook until done. Remove from oil and set aside.
  • Grease a 9 x 12 baking pan.
    Preheat oven to 350 degrees F for low altitude, 375 degrees F for high altitude

Casserole Preparation

  • Dice ham.
    Dice cheese.
  • Combine sauce ingredients (hwc, eggs, mustard, seasonings) into a large mixing bowl. Whisk until well combined.
  • Add meats and cheese to the sauce.
    Pour into greased 9x12 baking dish or line baking dish with parchment paper for easy cleanup.

Casserole Topping

  • Combine pork rinds, parmesan cheese, butter, and parsley into a food processor. 
  • Pulse until the mixture resembles fine bread crumbs.

Final Preparation

  • Place pork rind mixture on top of meat, cheese, and sauce mixture. Spread topping evenly. Place in preheated oven and bake for about 45-50 minutes.
  • Remove from oven and allow to sit for about 15-20 minutes. Serve and we hope you enjoy.

Notes

You'll see a bit more butter in the picture. I was not paying attention and used too much, be sure to use just 1 Tbsp. It still came out really good so if you like butter, go for it.
Some people have asked how they know if they live at a high altitude. Typically if you are at approx. 5,000 ft or higher you are at a high altitude and need to adjust accordingly. Not sure? Use Google and type in the name of your city and state and then the word altitude and the result should be the altitude for where you requested. We live at a high altitude so I am constantly having to adjust for this. We moved from a low altitude city. Not a huge adjustment but it does require some here and there.
Macros are based on 6 equal servings.
Brands We Used
Ham Brand: Niman Ranch
Heavy Whipping Cream: Kalona
Pork Rinds: 4505 Chili and Salt Flavor
Swiss Cheese: 365 Slices
Chicken Breast: 365 brand
Dijon Mustard: Westbrae
Spices/Seasonings: Frontier
Butter: Vital Farms, Salted
Eggs: Local, Farm Fresh, Organic

Nutrition

Serving: 1serving | Calories: 713kcal | Carbohydrates: 2.4g | Protein: 44.8g | Fat: 59.8g | Sodium: 797mg | Fiber: 0.2g

Sticky BBQ Sauce, Low Carb, Keto

Sticky BBQ Sauce, Low Carb, Keto

Course: Condiment, Sauce
Keyword: Barbecue, Barbecue Sauce, Condiment, Keto, Low Carb, Sauce
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 servings
Calories: 22kcal
This is a super, yummy barbecue sauce that is perfect for grilling or slow roasting. You can also simmer for 30-40 minutes before brushing onto food that will have a shorter cooking time. Great for ribs and chicken!
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Ingredients

Instructions

  • Combine all ingredients and apply to food that will be slow cooked or grilled. If applying to a food that will cook quicker, like wings, then place all ingredients in a saucepan and gently simmer for approx. 30-40 minutes and then apply to food.

Notes

We are fully aware that soy is not "keto" and, yes, you can substitute the tamari for coconut aminos. The flavor will be sweeter with the coconut aminos and the carb count will be higher. 
We used Tamari in this recipe because (1) it is gluten-free, (2) Tamari, when processed properly (meaning get a good quality, organic Tamari if you are going that route) has very little, if any, soy protein remaining after fermenting, and (3) it is lower in carbs than coconut aminos. 
 
Serving size is approx. 1/4 cup out of approx. 5.5 cups. 

Nutrition

Serving: 0.25cup | Calories: 22kcal | Carbohydrates: 3.6g | Protein: 1g | Sodium: 549mg

Sweet & Spicy Fried Chicken, Low Carb, Keto

Sweet and Spicy Fried Chicken

Course: Main Course
Keyword: Chicken, Chinese, Fried, Indian, Spicy, Sweet, Thai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 355kcal
Our family has always loved a sweet, salty, spicy balance of flavors. This dish seems to hit the spot and calms our cravings for high carb Chinese-Indian-Thai type dishes. We love that we can have it as is or combine it with goodies like paneer cheese, onions, mushrooms, cauliflower rice, etc. With just 5.9 net carbs per serving, it makes a pretty good meal. 
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Ingredients

Fried Chicken

Sauce

Instructions

  • While cutting chicken into strips have a large skillet heating up.
  • Place 1/2 cup coconut flour, sea salt, garlic, and onion powder in a large bowl. Stir to combine.
  • Cut chicken into strips.
  • Place chicken strips into bowl with coconut flour. Move chicken around gently until all strips are coated.
  • Add coconut oil to hot skillet. Place chicken strips into skillet, carefully, so they do not splash or pop. 
  • Move chicken around every so often until they are browned and cooked.
  • Remove from skillet. If you have a lot of coconut flour in your skillet you will want to wipe or rinse this out. Be very careful as the pan will be hot.
  • Place remaining ingredients into pan and simmer until slightly thickened. Takes just a few minutes, about 4-5 minutes, be careful and do not let it burn, simmer on about medium. (See pic to note the brand of chili-garlic sauce we use, it has zero carbs per serving where others had quite a bit of carbs per serving)
  • Add chicken back into pan and stir to coat. The breading on the chicken will absorb the sauce. This will not be a "saucy" dish, as you can see in the picture. 
  • We add paneer to ours but you can add onions, peppers, mushrooms, etc. Serve over riced cauliflower or is fine as is. Make it your own and we hope you enjoy.

Notes

We do not count the carbs in Swerve as it is a sugar alcohol with zero net carbs.
When factoring macros we took the coconut flour down to 4 tablespoons as we figured each person would only be eating about 1 actual tablespoon of the coconut flour.
Calories 355
Fat 30 g
Carbs 9.9 g
Fiber 4 g
Protein 10 g
Sodium 535mg
Our family has always loved a sweet, salty, spicy balance of flavors. This dish seems to hit the spot and calms our cravings for high carb Chinese-Indian-Thai type dishes. We love that we can have it as is or combine it with goodies like paneer cheese, onions, mushrooms, cauliflower rice, etc. With just 5.9 net carbs per serving, it makes a pretty good meal.

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 9.9g | Protein: 10g | Fat: 30g | Sodium: 535mg | Fiber: 4g

Coconut Fudge Cake, Low Carb, Keto

Coconut Fudge Cake

Course: Dessert
Keyword: Cake, Coconut, Fudge, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1 piece
Calories: 169kcal
This is a recipe we use often for special events. It is a perfect dessert to ease those chocolate cravings, it is good on its own, or you can frost with a cream cheese frosting and top with a few strawberries. Quick to make and versatile! We think you'll love it. Only 2.6 net carbs per piece!
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Ingredients

Instructions

  • Preheat oven to 350 degree F for low altitude and 370 degree F for high altitude
  • Line a 9 inch round or 8 inch square pan with parchment paper OR grease the pan if not using parchment paper
  • *very important: if using dutch processed cocoa powder do not use the baking powder
  • Gently warm heavy whipping cream, once it is nice and hot (not boiled, do not use high heat) remove from heat and add chocolate chips and allow them to melt. Stir to combine and set aside.
  • In a large mixing bowl combine all ingredients except eggs. Mix to combine and then add eggs and combine.
  • Use a spatula to place batter into baking pan.
  • Bake for approximately 20-30 minutes. Time will depend on your altitude, oven, and pan size. Watch for the batter to gently pull away from the side of the pan and a knife to come out fairly clean. Do not over bake. This will continue to cook while it sets to cool.
  • Portion into 12 equal slice if you want to match the nutrient information we have provided. Every APP provides slightly different macros, these are the macros we factored using the LoseIt app.

Notes

2.6 net carbs per piece
Calories 169
Fat 15.8 g
Carb 5.9 g
Fiber 3.3 g
Protein 3.7 g
Sodium 162.9 mg
1 serving from 12 equal pieces

Nutrition

Serving: 1piece | Calories: 169kcal | Carbohydrates: 5.9g | Protein: 3.7g | Fat: 15.8g | Sodium: 163mg | Fiber: 3.3g

Southern Keto Cornbread

Southern Keto Cornbread

Course: Side Dish
Keyword: Cornbread, Keto, Southern
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 269kcal
Author: Jordyn Lei
Being raised in the South I regularly consumed cornbread. When I decided to go grain-free, prior to becoming Keto, I missed cornbread. I worked hard to come up with a delicious substitute that resembles what I grew up on. Cornbread is one of those foods that, depending on how it was made in your area, you will either love this version or not. This version should resemble a slightly sweet cornbread, almost like the Jiffy mix type.
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Ingredients

Instructions

  • Preheat oven to 350 degrees F
    Lightly oil a 9-inch square baking pan
    In a medium size bowl, combine wet ingredients (eggs, butter, sour cream) and then add dry ingredients (flours, baking powder, salt, Swerve, and xanthan gum), mix to combine but do not over mix, gently fold in shredded cheddar cheese.
    Pour batter in oiled/greased baking pan using a spatula. Use spatula to evenly spread out batter.
    Bake in preheated oven for approximately 35-45 minutes. Top will appear firm and lightly browned. Use knife test to ensure it is ready. Knife should come out fairly clean. 
    Allow to cool for 12-15 minutes.
    Slice into 12 even pieces.

Notes

Only 2.7 net carbs per serving. Serving is 1 slice out of 12 even slices.
Whenever a sugar alcohol, such as Swerve, is used we do not include the carb count for that particular ingredient. Swerve has zero net carbs and is safe for most people on a Ketogenic lifestyle when used in moderation.

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 5.4g | Protein: 8.6g | Fat: 23.2g | Saturated Fat: 9.4g | Sodium: 392.2mg | Fiber: 2.7g | Sugar: 1g