Keto Everything Bagels

These bagels are very easy to make, and there is no boiling required.  They have wonderful flavor and consistency, and are only 2 net carbs per bagel!

Ingredients:
Adapted from The Big Man's World 

• 1 3/4 c almond flour
• 1 tbsp baking powder
• 1 tbsp Everything Bagel Seasoning, plus more for topping 
• 1/2 tbsp Swerve sugar, or other sugar substitute 
• 1/2 tsp salt 
• 3 c shredded mozzarella cheese
• 3 large eggs, divided

Directions:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside. 

In a small bowl, combine the almond flour, baking powder, Everything Bagel Seasoning, sugar, and salt and set aside.  In a large microwave-safe bowl, add the mozzarella and cream cheese.  Microwave in 30-second increments, until mostly melted, stirring until smooth. 

Transfer the cheese mixture into a food processor.  Add 2 of the eggs and the dry ingredients to the food processor.  Pulse until smooth.  The dough will be tacky.

Lightly flour your surface with some almond flour.  Transfer the dough onto it and divide it into eight equal portions.  Roll out each piece of dough into a thin sausage shape.  Connect the ends to form bagels.  

Place the bagels onto the prepared baking sheet.  Whisk the last egg in a small bowl and brush it over the tops of each bagel.  Sprinkle additional Everything Bagel Seasoning evenly over all.  

Bake in the preheated oven for 12 to 15 minutes, or until firm and golden on top. 

Remove the bagels from the oven and let them cool completely.  Slice and enjoy!

Store in an airtight container in the refrigerator for up to 5 days.  

Enjoy!  

 

Low-Carb Tortilla Pizza

This quick and easy, low-carb pizza is a healthier alternative when you're craving pizza, and it can be made in 15 minutes.  For the "crust," a thin layer of cream cheese, mozzarella cheese, and seasonings are placed between two Mission Zero Net Carb Tortillas.  Simply top with your favorite pizza toppings, bake, and enjoy! 

Ingredients:
1 pizza = 1 serving 

5 net carbs per pizza

• 2 Mission Zero Net Carb Tortillas 
• 2 tbsp cream cheese
• 1/4 c mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 3 tbsp pizza sauce
• 1/4 c cheddar cheese
• Your favorite pizza toppings 
• Salt, to taste

Directions:

Preheat oven to 400 degrees.  Lightly grease a baking pan.  

Assemble your pizza.  Place the first tortilla on the prepared pan.  Spread the cream cheese evenly over all.  Sprinkle half of the mozzarella cheese evenly on top.  Season with half of the garlic powder, and half of the oregano.  Place the second tortilla on top.  

Spoon the pizza sauce evenly on top.  Sprinkle the remaining mozzarella cheese, garlic powder, oregano, and cheddar cheese.  Add your favorite pizza toppings.  Season with salt, to taste.  

Bake for 10 minutes, or until the edges are browned and crunchy. 

Enjoy!

 

Baked Loaded Cheeseburger Bites (Keto)

These Loaded Cheeseburger Bites are packed with flavor and so versatile.  I make different variations of these when I meal prep lunches for the week.  This time, I used leftover sauteed mushrooms, onions, and bacon from dinner the night before, but you can add your own favorite veggies and spices.  To reheat, simply pop them in the microwave on high for 30 seconds, and enjoy a flavor explosion!

Ingredients:

• 1 lb 80/20 ground beef
• 1 tbsp avocado oil
• 1/4 c mushrooms, chopped
• 1/4 c onion, chopped
• 1 large egg
• 2 slices cooked bacon, chopped 
• 2 tbsp grated parmesan cheese
• 1/2 tbsp Worcestershire sauce
• 1 tsp Dijon
• 1/4 tsp dried parsley
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp pepper, or to taste
• 1/8 tsp paprika 
• Salt, to taste
• 1 c shredded cheddar cheese

Directions:

Preheat oven to 400 degrees.  Lightly grease a 12-muffin pan.  

Heat oil in a large skillet over medium heat.  Add the mushroom and onion, and season with salt and pepper.  Cook until tender, about 4 minutes.  Remove from heat and set aside.  

In a large bowl, combine the beef, mushroom and onion mixture, egg, bacon, parmesan, Worcestershire, Dijon, parsley, basil, oregano, garlic, onion, pepper, paprika, and salt.  

Add the beef mixture to each muffin cup, about 2/3 full.  Make a well in the center of the beef mixture in each cup, and sprinkle cheddar into each well.  

Bake for 15 minutes.  Cool for 5 minutes in the pan before removing to drain on paper towels.  

Enjoy!  

Lemon-Blueberry Muffins with Almond Flour (Keto)

Food prep has been key to maintaining a low-sugar lifestyle for us.  This weekend, I prepped loaded burger bites and salads for lunches, and I made Western scrambled eggs and lemon-blueberry muffins for breakfasts.  These muffins are delicious and only 2.5 net carbs each!  

Ingredients:
Yields 12 muffins

2.5 net carbs per muffin

Recipe adapted from Sugar Free Londoner

• 2 c almond flour
• 3 large eggs 
• 1/2 c sour cream 
• 1/3 c Swerve, or your favorite sugar substitute 
• 1 1/2 tsp baking powder 
• 1 lemon
• 1 tsp pure vanilla extract 
• 1/2 c fresh blueberries 
• 1/4 tsp salt 
• Pinch cinnamon 

Directions:

Preheat oven to 350 degrees.  Grease a muffin pan.  In a large bowl, whisk together the eggs, sour cream, Swerve, zest from lemon, 1 tbsp juice from lemon, and vanilla.  In a medium bowl, combine the almond flour, baking powder, salt, and cinnamon.  Gradually stir the dry ingredients into the wet ingredients, until combined.  Fold in the blueberries.  

Spoon batter into prepared muffin pan.  Place a few blueberries on the top of each muffin.  Bake for 25 minutes, or until lightly browned.  Cool in the pan for 5 minutes before removing.  

Enjoy!

 

Quick & Easy Homemade Low Carb Chicken Nuggets

 

My family loves a good chicken nugget.  They happen to be one of the 7 things my picky 5 year old will actually eat, so I'm always looking for easy, quick, and healthy alternatives.  I've tried all kinds of low carb options such as almond flour and making my own breadcrumbs from low carb bread.  We stumbled across Porq Italian Herb Panko Crumbs at the store by accident and were intrigued.  Despite their name, they are not breadcrumbs at all - they're made from pork rinds!  We liked the fact that they have zero carbs per serving and are low in calories.  I was, however, hesitant that that they would have that weird pork rind aftertaste.  Even so, we decided to give them a try, and we are glad we did.  They have that lovely crispy panko consistency and great flavor.  You'd never know they were made with pork rinds.  Our chicken nuggets turned out delicious!  This is now my favorite way to make them.  Score!  These can be cooked in the air fryer if you'd prefer to use less oil.  375 degrees for about 10-12 minutes, turning once halfway through.

Ingredients:
1 lb boneless, skinless chicken breast
1/2 c Porq Italian Herb Panko Crumbs
1 tbsp Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
Salt, to taste
Pepper, to taste
Avocado oil, for pan frying 

Directions:

Flatted the chicken to 1/4-inch thickness and cut into desired nugget sizes.  Combine the Italian crumbs, parmesan, garlic powder, onion powder, salt, and pepper in a gallon storage bag.  Add the chicken pieces and shake to coat evenly.  

In a large skillet, heat the oil over medium heat.  Add the chicken and cook for 2 to 3 minutes per side, until cooked through and golden crispy.  

Drain on paper towels.  Season with salt and pepper, to taste.  

Enjoy!  

Breakfast Casserole with Sausage, Egg, Cheese & Veggies

Merry Christmas!  Among many other festivities, we enjoyed a lovely brunch with my family on Christmas Day.  I made an amazing French toast casserole that we gobbled up before I could snap a picture (recipe here), and I also made this delicious breakfast casserole with sausage, egg, cheese, and veggies.  I hope you had a wonderful Christmas with your loved ones!   

Ingredients:

Recipe adapted from Tastes Better From Scratch

• 1 lb pork sausage 
• 12 eggs
• 1 c sour cream
• 1/4 c whole milk
• 1 tsp salt
• 1/2 tsp pepper
• Pinch ground nutmeg
• 1 tbsp butter
• 4 green onions, diced
• 1 green bell pepper, diced
• 1 large garlic clove, finely minced
• 2 c shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.  Grease a 9x13" pan. 

In a large bowl, whisk together the eggs, sour cream, milk, cheese, salt, pepper, and nutmeg.

Heat a large skillet over medium heat.  Add the sausage and cook until browned, breaking into small pieces as it cooks.  Drain the grease.  Set aside to cool slightly.

Add the butter, peppers and onion to the same skillet.  Cook for 2 minutes.  Add the garlic and cook for 1 minute longer.  

Add the cooked sausage and pepper and onion mixture to the bowl with the eggs and stir.  

Pour the mixture into the prepared pan.  Bake for 45 to 50 minutes, or until the edges are set, and the center is barely jiggly.  

Allow it to cool in the pan for 5 minutes.  Cut into serving squares. 

Enjoy!  Leftover can be stored in the fridge for 4 days.  Reheat in the microwave covered with a paper towel.  

Homemade Ranch Dressing

This Homemade Ranch Dressing is creamy, tangy, and delicious.  You probably already have all of the ingredients in your home, and it's so easy to make.  It not only tastes better and fresher than the store-bought stuff, it's a healthier alternative because it doesn't include seed oils, added sugar, and MSG.  Simply whisk together the ingredients and enjoy right away or later.  This dressing tastes better the next day after the ingredients have had a chance to mingle.  Store it in a tightly sealed container in the refrigerator for up to 2 weeks.  

Ingredients: 

Yields 12 oz dressing 

Serving size: 2 tbsp

(< 1 carb per serving)

• 1/2 c sour cream
• 1/2 c full-fat plain Greek yogurt, or 1/2 c mayonnaise 
• 1/4 c milk
• 1 tbsp white vinegar, or 1 tbsp freshly squeezed lemon juice 
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh parsley, or 1 tsp dried parsley
• 1 1/2 tsp fresh dill, or 1/2 tsp dried dill
• 1/4 tsp fine sea salt, or to taste
• 1/4 tsp freshly cracked black pepper, or to taste

Directions:

Combine and whisk together all of the ingredients.  Chill in the refrigerator. 

Enjoy!

Baked Cauliflower "Mac" and Cheese (Keto)

 

You won't miss the "mac" in this delicious cauliflower mac and cheese!  I love this version because of the Greek yogurt.  It gives this a wonderfully creamy texture, not to mention the health benefits.  Between the cauliflower and Greek yogurt, this is an excellent source of vitamins A and B12, calcium, potassium, iodine, protein, fiber, and probiotics.  

Everything Bagel Bites with Almond Flour & Greek Yogurt (Keto)

 

It took me an embarrassingly 45 minutes to remember my login information on blogger.  I blinked, and it's been 3 1/2 years since my last blog post.  Lots of life has happened between May 2021 and now.  My homeschooler has graduated high school and is about to get her Associates in Early Childhood Education this spring, and my son began kindergarten this year.  Through it all, my love of cooking hasn't faltered.  

My husband has recently joined me in my low carb, no processed foods eating habits, and it's been a lot of fun experimenting with and enjoying some pretty fabulous recipes together.  He recently stumbled across a recipe on Instagram, and we decided to give it a try this weekend.  This was my first time using almond flour.  While I wasn't a fan of the price, I am a fan of the nutritional information as well as the cooking results.  

These were not only simple and quick to whip up, but they were delicious!  Each bagel bite tastes like an everything bagel, has a lovely crunch on the outside, and is warm and crumbly on the inside.  The consistency isn't quite the same as a bagel - more like a crumbly cake.  Slather a smidgen of whipped cream cheese on top to take it to the next level.  

These can be stored in the refrigerator. 

Instant Pot Seafood Boil

 

Hey, guys!  It's been a minute since I've last shared a recipe.  Over two years to be exact!  It was never my intention to go so long... but life!  We've experienced a lot of life change between then and now.  What's new?  Well, our son, Lucas, was born (already 26 months old).  He's brought us so much joy.  I also accepted the full-time position of Director of my church's Children's Ministry and Preschool.  While lots of things are different, lots of things are the same.  We still homeschool my little sous chef, who isn't little anymore.  She's turning 17 this year!  Finding time to cook, plate, photograph, and edit dishes has proven to be difficult, but there is still plenty of cooking and good eating happening over here.  Another thing that hasn't changed is God's goodness.  Even in a pandemic, He has blessed us with so much.  

Now that I've shared a little update, I might as well share a recipe that we thoroughly enjoyed this weekend.  I've made seafood boils in the past, but this was the first time trying it in my Instant Pot.  After a few bites, I had to pull out my phone to take a few pictures to share with all of you lovely people!  While the photos don't do it justice, it was phenomenal.  I'll be dreaming of dipping my crusty bread into the savory seafood broth for a long, long time.  So.  Good.