While many may consider this a wonderful breakfast, we actually love this for dinner! Breakfast for dinner, brilliant, right?! You can make the biscuits earlier in the day or even the day before. That makes this a super-quick breakfast, lunch, or dinner to whip up. Especially when time is an issue. Don't forget to serve them with a batch of creamy-cheesy scrambled eggs!
Course Breakfast, Brunch, Dinner, Lunch, Main Course
2cupsheavy whipping cream
Make a batch of our Keto Angel Biscuits (we did not include this in the prep or cooking time because you can make these ahead of time).
In a pan cook sausage until done and break into pieces with a spatula as it cooks.
Remove sausage from pan, leave the oil from the sausage in the pan.
Place remaining ingredients in the pan with the oil from the sausage. Using a whisk, slowly and gently stir gravy until cream cheese has melted and it is well combined. Allow to simmer for about 5-6 minutes (do not boil, just a light simmer, about on medium heat), whisk frequently to prevent the mixture from burning/scorching on the bottom.
Add sausage to the gravy and stir and cook for a few more minutes.
Please be EXTRA CAREFUL when picking out your ground breakfast sausage as the majority of them contain, add sugar. Check the ingredients and the carb count. We use Beeler's brand breakfast sausage, zero added sugar, zero carbs! The macros are only for the sausage gravy. If you use it on one of our Keto Angel Biscuit's you can add in the macros listed from that recipe (1 biscuit is just 4.3 net carbs [9.2 carbs and 4.9 fiber] see the recipe page for the remaining macros here). So with the gravy and biscuit, your total net carbs would be just 4.5 g! Throw in some creamy-cheesy scrambled eggs, which would not add any more carbs, and you have a breakfast, lunch, brunch, dinner of champions!
Look at that picture! It resembles a chocolate glazed donut from an establishment we just won't mention right now!! While it does look like it, these donuts are more cake-like because, let's face it, getting close to a glutenous-yeasty texture is pretty impossible in the Keto lifestyle, especially when you are Celiac and cannot have any form of gluten. If you are gluten-free, grain-free, and low-carb these little gems are just for you!! The chocolate glaze is off-the-hook, ah-maze-ing!! Plus, they are super quick to make!! Go on and give it a try!! Don't forget to order your donut pan, link in the ingredients, instructions, and notes below.
Place all wet ingredients in a mixer bowl and gradually increase speed. Whip/Mix until smooth and creamy.
Add all dry ingredients to mixing bowl. Gradually increase speed and mix until smooth like cake batter but a little thicker.
Scoop or use your clean hands to place batter into each donut cup. The batter will rise while it is baking.
Place in oven and bake for approximately 30-35 minutes. Ours took exactly 32 minutes.
While donuts are baking make the chocolate glaze. Place heavy whipping cream in a saucepan and gently heat until it steams but does not boil.
Remove from heat and pour into a small-medium mixing bowl. Quickly add chocolate chips and butter. Stir until it all melts and combines. Add powdered Swerve. Add warm water to glaze mixture.
Remove donuts from the oven. The donuts just slide right out of the pan we use. We do not oil the pan or do any prep to it. Love this pan!
Immediately dip donuts into the chocolate glaze (if glaze becomes too thick, try stirring, if that does not work return to saucepan and heat gently or pop in the microwave for about 20-30 seconds, you do not want to burn your chocolate so be careful)
Repeat steps for additional 6 donuts. Allow donuts to cool before consuming. We hope you enjoy!
We do not count the carbs in erythritol or Swerve, as they are sugar alcohols and do not affect blood sugars.Each glazed donut equals just 1.2 g of net carbs!!*Note: we calculated the chocolate glaze separate from the donuts because we only used about 1/3 of the batch. We calculated the servings as a total of 54 servings (18 x 3). Hopefully, that gave us the correct macro values but if you find you used more then just add a half-whole carb, as needed.
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!!
2tspcane sugarthe yeast eats the sugar, none is left, yes, proven
1/4cupwarm water105 to 110 degrees F
2cupsheavy whipping cream
2.5tbsppsyllium husk powder
Cut in Butter
1cupcold butterone stick
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).
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.
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!
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.
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.
Keyword Baby Back Ribs, Barbecue, Dinner, Keto, Low Carb
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!
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.
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.
Fresh out of the oven, these cookies are soft, chewy, and gooey! Just the way they should be. Let them sit overnight and now you have a crunchy, soft chocolate chip cookie. A great balance of textures to fit most any chocolate chip cookie lover! Perfect with a nice, tall glass of unsweetened vanilla almond milk!
Preheat oven to 350 degrees F for low altitude and 370 degrees F for high altitude
In a large mixing bowl combine dry ingredients (flours, psyllium husk, serve sweeteners, gelatin, baking powder, and sea salt)
In a small mixing bowl combine wet ingredients (melted butter, slightly cooled, don't cook your eggs, same for coconut oil, eggs, and vanilla)
Add wet ingredients to dry ingredients and stir to combine. Do not overbeat. Fold in chocolate chips.
Form into 13 cookies shapes. Place each cookie onto a parchment, silicone mat, or greased cookie sheet.
Bake for approx. 12-15 minutes. You want them just very lightly browned. Remember they will continue to cook for a few minutes after being removed from the oven. Do not overbake.
If you make 13 fairly-evenly sized cookies, each cookie will be just 2.8 g net carbs!We do not count the carbs from Swerve as it is a sugar alcohol with zero effect on blood sugars and has zero net carbs. If you are counting total carbs then these cookies will probably not fit your macros. Simply add the Swerve carbs into the information we have provided.Click the ingredient, when a link is available, to see the brand we used for our recipe.We have not made this recipe with any substitutions and cannot answer if certain substitutions would work. If you do use a substitute, whether it works or not, please come back and comment so others will know what will and will not work. Your time would be greatly appreciated.Huge thank you to Keto Connect for the idea of adding unflavored gelatin to a cookie recipe to help make them chewy. We most definitely used their tip for this recipe.Did you make our recipe? Let us know your thoughts, good or bad, we would love to hear from you.
Keyword Chocolate Chip, Cookie, Keto, Low Carb
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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.
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.
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
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.
Combine pork rinds, parmesan cheese, butter, and parsley into a food processor.
Pulse until the mixture resembles fine bread crumbs.
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.
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 UsedHam 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
Butter: Vital Farms, Salted
Eggs: Local, Farm Fresh, Organic
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!
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.
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.
Keto, in its simplest reference, is actually short for ketogenic or ketosis. It is used as a way to describe a type of lifestyle, a way of eating (WOE), many people are following or taking an interest in. Continue reading “What is Keto?”→