easy

23 Easy Keto Breakfast Recipes

August 11, 2019 by officially gluten free Leave a Comment

23 Easy Keto Breakfast Recipes

You are going Love These 23 Easy Keto Breakfast Recipes! Especially if you’re Sick of the same basic Bacon and Eggs for breakfast! The insanely Delicious Keto Breakfasts Ideas will help get you Break out of your Breakfast Rut! When eating Low Carb, It can be hard to add variety to our meals. Not to mention it can get pretty time consuming finding new recipes that actually taste good. We’d love to hear what your favourite Low Carb or keto breakfasts are. Let us know in the comments below!

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Here’s my Favourite 23 Easy Keto Breakfast Recipes. Enjoy!

1. Keto Strawberry French Toast Cups

from Officially Gluten Free

2. Egg Breakfast Muffins

from Eat Well 101

3. Avocado Bacon and Eggs

from Lil Luna

4. Keto Sausage Cream Cheese Rolls

from Maebells

5. Keto Bagel Breakfast Sandwiches

from Peace Love and Low Carb

6. Crispy Sweet Cinnamon Keto Waffles from The Kitchen Mag Pie Low Carb

7. Keto Breakfast Burrito from Ditch The Carbs

Looking for some delicious Keto Dinner Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Buffalo Chicken Quesadillas. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Broccoli and Chicken Fritters. They’re perfect for impressing dinner guests or for spoiling someone special.

Let us know how they turned out for you in the comments below!

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Keto Egg and Cheese Chaffle

August 7, 2019 by officially gluten free 8 Comments

Keto Egg and Cheese Chaffle

You’ll want to save this 2 Ingredient Keto Egg and Cheese Chaffle recipe to make Again and Again!! The Egg and Cheese Waffle is the latest Craze in the Keto World for a Reason. They’re really Easy to Make and are so Tasty. The Best Part is they Only have 1.6 g of Carbs per Waffle!

What is a Chaffle?

A Chaffle is a Low Carb Waffle made with only 2 ingredients… Eggs and Cheese! They can be made with any Type of Grated Cheese and can be made in many different Flavours. My Family Loves Sweet Cinnamon Sugar Chaffles, which uses Mozzarella and a bit of Cinnamon and Stevia. We also quite often make Pizza and Tuna Melt Chaffles too.

How To Make a Chaffle

To Make a Chaffle you start by preheating your waffle maker. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined. Pour the chaffle batter into 2 ungreased waffle maker spots. Cook for approx. 6 – 8 minutes. or until golden brown.

Chaffle Variations

The best part about the Chaffle is definitely how versatile they are. There’s so many things you can do with them. We like to use the batter to make carnivore pancakes, which my husband Loves! I often use them to make Chaffle Sandwiches. We’re always surprised at how bread like they are. Listed below are a few things we’ve made with the Chaffle batter. What Kind of Chaffles have you made? Let us know in the comments below.

Chaffle Sandwiches – From Steak Sammies to BLT’s…There’s no limit to the different types of sandwiches that can be made with these delicious chaffles!

Chaffle Tuna Melts – Use the chaffle as a base for the tuna melt. Mix the tuna with mayo, spread the tuna over the chaffle then cover with cheese. Melt in the oven until cheese is melted.

Cinnamon Sugar – Use mozzarella for sweet chaffles and add in a 1/2 tsp of cinnamon and a 1/2 a tsp of sweetener to the batter before cooking.

Pizza Chaffles – Mix in 1 Tbsp low carb tomato sauce and 2 tbsp of diced pepperoni or you can use the chaffle as a base and put your pizza toppings on top.

Peanut Butter Chaffles – Use mozzarella cheese and add sweetener and 2 tbsp of peanut butter.

Chocolate Chaffles – Use mozzarella cheese and add 2 tbsp of cocoa powder, 2 tbsp of almond flour and a little sweetener.

WHAT IS THE KETOGENIC DIET?

Keto Egg and Cheese Chaffle

Have You Tried Egg and Cheese Waffle Aka “The Chaffle” Yet? If not…You really should give them a try. They’re so quick and easy to throw together, they taste Amazing and they’re naturally Gluten free, Keto and Carnivore!

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Egg and Cheese Chaffle

“You’ll want to save this 2 Ingredient Keto Egg and Cheese Chaffle recipe to make Again and Again!! The Egg and Cheese Waffle is the latest Craze in the Keto World for a Reason. They’re really easy to make and are so tasty. The best part is they only have 1.6 g of Carbs per Waffle!”

Ingredients

2 Eggs

1 Cup Mozzarella Cheese (shredded)

Directions

1. Preheat your waffle maker. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined.

2. Pour the chaffle batter into 2 ungreased waffle maker spots. Cook for approx. 6 – 8 minutes. or until golden brown.

This recipe makes 2 regular sized Keto Egg and Cheese Chaffles or 4 mini Chaffles.

Recipe Tips:

– This recipe can be made with any type of grated cheese. Typically mozzarella is used for the sweeter ones and cheddar is used when a little more flavour is desired.

– If using an older waffle iron, you may want to grease your iron a small amount before adding the batter.

– Let the Chaffles cool completely before freezing or storing in fridge.

– Reheat @ 400 F in the oven, toaster oven, air fryer or a skillet

NUTRITIONAL INFO

1 Batch of Keto Egg and Cheese Chaffle = 2 Servings / 2 Chaffles

Each Serving or 1 Chaffle =

240 Calories | 17.3 g Fat | 1.6 g Carbs | 0 g Fibre | 18.7 g Protein

>> Click Here To Pin This Recipe <<

Here’s Some More Keto Recipes:

Keto Raspberry Cheese Turnovers

Keto Chicken Quesadilla

How to Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Egg and Cheese Chaffle

5.0 from 3 reviews

Keto Egg and Cheese Chaffle

Save Print

Prep time

1 min

Cook time

8 mins

Total time

9 mins

You'll want to save this 2 Ingredient Keto Egg and Cheese Chaffle recipe to make Again and Again!! The Egg and Cheese Waffle is the latest Craze in the Keto World for a Reason. They're really easy to make and are so tasty. The best part is they only have 1.6 g of Carbs per Waffle!

Author: Lyndsay Baker

Recipe type: Keto Breakfast / Lunch

Cuisine: American

Serves: 2 waffles

Ingredients

2 Eggs
1 Cup Mozzarella Cheese (shredded)

Instructions

Preheat your waffle maker. Then in a small bowl, beat the eggs. Add the shredded cheese and mix until well combined.
Pour the chaffle batter into 2 ungreased waffle maker spots. Cook for approx. 6 - 8 minutes. or until golden brown.
This recipe makes 2 regular sized Keto Egg and Cheese Chaffles or 4 mini
Chaffles.

Keto Fathead Taco Rolls

June 16, 2019 by officially gluten free Leave a Comment

Keto Fathead Taco Rolls

These Delicious Homemade Gluten Free & Keto Fathead Taco Rolls are made with Tasty Taco Spiced Ground Beef and Cheddar Cheese Rolled up in Fathead Dough. Another Twist on Taco Tuesday! Setting up a Toppings Bar and Letting your Family get in on the Action, Adding their own Toppings makes this the Perfect Mid Week Meal for Busy Families.

What is Fathead Dough?

Fathead Dough is a Delicious and Easy to Make Dough made with Easy to Find Ingredients like, Mozzarella Cheese, Cream Cheese and Eggs. It’s mixed with Low Carb Almond or Coconut Flour or (my favourite way) a mix of the two. If you haven’t tried Fathead Dough yet, you’ve been missing out! It’s Amazing!!! You can use it to make a Tasty Keto Pizza Crust , Fathead Sausage Rolls or it can be used to Make These Tasty Keto Pumpkin Cinnamon Buns or Fathead Pumpkin Pie Bars !

To make Fathead dough, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re very well combined.

Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined. Then, between 2 pieces of parchment paper, press the dough into a rectangle.

To make the Keto Fathead Taco Rolls, you start by preheating your oven to 400 F. Then brown the ground beef in a a frying pan over medium heat. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Set aside too cool.

Then remove the top piece of parchment paper and spread the taco sauce evenly over the spread out dough. Cover the sauce with shredded cheese and the ground beef. Roll the dough into a lengthwise roll.

Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Fathead Taco Rolls

This recipe for Cheesy Keto Fathead Taco Rolls is made with a delicious low carb mozzarella cheese based dough that’s so versatile and can be thrown together in a few minutes. The dough is really easy to make and is so good you’d never even guess it’s low carb!

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavour and provides a nutritious hit of healthy fats.

Keto Fathead Taco Rolls

“These Delicious Homemade Gluten Free & Keto Fathead Taco Rolls are made with Tasty Taco Spiced Ground Beef and Cheddar Cheese Rolled up in Fathead Dough. Another Twist on Taco Tuesday! Setting up a Toppings Bar and Letting your Family get in on the Action, Adding their own Toppings makes this the Perfect Mid Week Meal for Busy Families.”

Ingredients

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tsp Butter (to grease the pan)

For the Beef Filling:

1/2 lb Ground Beef

1/2 Tsp Paprika

1 Tbsp Cumin

1/2 Tsp Onion Powder

1 Tsp Garlic Power

1 Tsp Salt

1/2 Tsp Pepper

1/2 Cup Water

3 Tbsp Low Carb Taco Sauce

1 Cup Shredded Cheddar Cheese

Directions

1. Pre Heat oven to 400 F. Then brown the ground beef in a a frying pan over medium heat. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Pour it over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Set aside too cool.

2. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re very well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

3. Between 2 pieces of parchment paper, use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.

4. Remove the top piece of parchment paper, then spread the taco sauce evenly over the spread out dough. Cover the sauce with shredded cheese, then the ground beef. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

This recipe makes 9 Keto Fathead Taco Rolls.

Recipe Notes:

– To make to fathead dough with a microwave will depend on how powerful you microwave is. My rule of thumb is to melt cheese in increments of 30 seconds then stir. I did 30 seconds twice then an extra 15.

– Want to prepare ahead of time? These taco rolls can easily be made ahead of time and frozen until you need them.

– The Rolls can be reheated in the microwave or you could do it in the oven for a toastier outcome.

– An easy way to cut these kinds of rolls is to use unflavored, waxed, dental floss. Slide a long piece under the roll, cross it, and pull up.

– To get the dough into a nice straight rectangle. I folded back the top piece of parchment paper and fold the bottom piece up, then pressed it back down with the edge still folded, to make a nice flat edge.

– Some Easy Keto Toppings for a Toppings Bar for these Ground Beef Taco Rolls are: Shredded Cheese, Sour Cream, Taco Sauce or Salsa, Lettuce, Tomato, Pickled Jalapeños and Guacamole.

NUTRITIONAL INFO

This recipe makes 9 Servings

Each Serving / 1 Roll =

255 Cal | 19 g Fat | 5.3 g Carbs | 1.9 g Fibre | 16.1 g Protein

Net Carbs 3.4 g per Roll

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Cheesy Keto Crab Rangoons

Keto Coconut Protein Pancakes

Keto Strawberry French Toast Cups

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Fathead Taco Rolls

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Keto Ground Beef Dinner

Cuisine: American / Mexican

Serves: 9 Rolls

Ingredients

For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)
For the Beef Filling:
½ lb Ground Beef
½ Tsp Paprika
1 Tbsp Cumin
½ Tsp Onion Powder
1 Tsp Garlic Power
1 Tsp Salt
½ Tsp Pepper
½ Cup Water
3 Tbsp Low Carb Taco Sauce
1 Cup Shredded Cheddar Cheese

Instructions

Pre Heat oven to 400 F. Then brown the ground beef in a a frying pan over medium heat. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Pour it over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Set aside too cool.
Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re very well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.
Remove the top piece of parchment paper, then spread the taco sauce evenly over the spread out dough. Cover the sauce with shredded cheese, then the ground beef. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -23 minutes.

Keto Buffalo Chicken Quesadilla

June 9, 2019 by officially gluten free Leave a Comment

Keto Buffalo Chicken Quesadilla

This 5 Ingredient Gluten Free & Keto Buffalo Chicken Quesadilla Recipe can be Made in Under 30 Minutes!!! It’s incredibly Easy to Make and tastes just like a traditional Mexican style Quesadilla. The Low Carb and Keto Cheese Shell is a perfect fit for this classic. You’ll wonder why you haven’t tried this sooner! It makes an awesome on the go lunch or an easy to throw together dinner.

To make this tasty Keto Buffalo Chicken Quesadilla you start by preheating your oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 14 minutes, stirring half way.

Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.

Place the chicken over half of the cheese shell. Fold the Cheese shell in half over the chicken. Press it firmly, then return it to the oven for another 4- 5 minutes. Serve with sour cream or ranch dressing. Garnish with chopped fresh basil, parsley or cilantro.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Keto Buffalo Chicken Quesadilla

This recipe for Keto Buffalo Chicken Quesadilla is unbelievably easy to make. The cheese shell can be made in 5 minutes, making this the perfect low carb replacement for tortilla shells. The mildly spiced buffalo chicken goes surprisingly well with the cheese.

Are you looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.

Keto Buffalo Chicken Quesadilla

“This 5 Ingredient Gluten Free & Keto Buffalo Chicken Quesadilla Recipe can be Made in Under 30 Minutes!!! It’s incredibly Easy to Make and tastes just like a traditional Mexican style Quesadilla. The Low Carb and Keto Cheese Shell is a perfect fit for this classic. “

Ingredients

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/4 Cup Franks Red Hot Sauce

2 Tbsp Melted Butter

1 Cup Shredded Cooked Chicken

Directions

1. Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 14 minutes, stirring half way.

2. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.

2. Place the chicken over half of the cheese shell. Fold the Cheese shell in half over the chicken. Press it firmly, then return it to the oven for another 4- 5 minutes.

3. Serve with sour cream or ranch dressing. Garnish with chopped fresh basil, parsley or cilantro.

Recipe Notes:

– I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.

– To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).

– When making the cheese shell, make sure to spread the cheese evenly over the pan. If there’s too much in the centre, the middle will stay soft and the edges will cook too fast.

NUTRITIONAL INFO

This recipe makes 2 Servings

Each Serving / 1/2 of a Quesadilla =

580 Cal | 35.6 g Fat | 2.8 g Carbs | 0 g Fibre | 48.6 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

How To Make Keto Trail Mix

Keto Blueberry Pecan Coffee Cake

Keto Broccoli Chicken Fritters

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Buffalo Chicken Quesadilla

Save Print

Prep time

5 mins

Cook time

24 mins

Total time

29 mins

This 5 Ingredient Gluten Free & Keto Buffalo Chicken Quesadilla Recipe can be Made in Under 30 Minutes!!! It’s incredibly Easy to Make and tastes just like a traditional Mexican style Quesadilla. The Low Carb and Keto Cheese Shell is a perfect fit for this classic. It makes an awesome on the go lunch or an easy to throw together dinner.

Author: Lyndsay Baker

Recipe type: Keto Chicken Dinner

Cuisine: American

Serves: 2 servings

Ingredients

1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
¼ Cup Franks Red Hot Sauce
2 Tbsp Melted Butter
1 Cup Shredded Cooked Chicken

Instructions

Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 14 minutes, stirring half way.
Cover a pizza pan with Parchment Paper (
NOT wax paper
). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
Place the chicken over half of the cheese shell. Fold the Cheese shell in half over the chicken. Press it firmly, then return it to the oven for another 4- 5 minutes.
Serve with sour cream or ranch dressing. Garnish with chopped fresh basil, parsley or cilantro.

Keto Broccoli Chicken Fritters

June 2, 2019 by officially gluten free 6 Comments

Keto Broccoli Chicken Fritters

These Family Friendly, 7 Ingredient Keto Broccoli Chicken Fritters can be whipped up in Under 30 minutes. They’re naturally Gluten Free, are high in Healthy Fats and Protein and they’re a great way to sneak in some extra veggies. They make a deliciously healthy appetizer, lunch or snack and can be made ahead of time and reheated.

To make these Easy and Delicious Keto Broccoli Chicken Fritters, you start by using a blender to blend the eggs and cream cheese until smooth. Add the coconut flour and baking powder to the blender and blend until smooth.

Cut the stems off the broccoli florets. Steam or boil them for 2 minutes or until blanched. Then in a large bowl add the shredded chicken, broccoli and cheddar cheese to the batter. Mix until well combined.

In a frying pan, over medium/low heat, fry the fritter batter in the butter, approx. 1/4 cup at a time. Brown each side until golden brown.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Keto Broccoli Chicken Fritters

This Recipe for Gluten Free & Keto Broccoli Chicken Fritters is a cinch to whip up. They make a delicious meal or side dish and can be made with many variations. For a little extra flavour, you could add scallions, green onions or chives. You could also add feta or parmesan cheese. The crispy fritters can be served with any type of dip. I used sour cream, which was delicious but you could use a greek yogurt dip, tartar sauce or ranch instead.

Keto Broccoli Chicken Fritters

“These Family Friendly, 7 Ingredient Keto Broccoli Chicken Fritters can be whipped up in Under 30 minutes. They’re naturally Gluten Free, are high in Healthy Fats and Protein and they’re a great way to sneak in some extra veggies.”

Ingredients

1/4 Cup Cream Cheese

3 Eggs

1/4 Cup + 2 Tbsp Coconut Flour

1 Tsp Baking Powder

1 Cup Broccoli Florets

1/2 Cup Shredded Cheddar Cheese

3/4 Cup Shredded Chicken Breast

Salt & Pepper

2 Tbsp Butter (for frying)

Directions

1. Using a blender, blend the eggs and cream cheese until smooth. Add the coconut flour and baking powder to the blender and blend until smooth.

2. Cut the stems off the broccoli florets. Steam or boil them for 2 minutes or until blanched. Then in a large bowl, add the shredded chicken, broccoli, cheddar cheese and salt & pepper to the batter. Mix until well combined.

3. In a frying pan, over medium/low heat, fry the fritter batter in the butter, approx. 1/4 cup at a time. Brown each side until golden brown.

Recipe Tips:

– Let the fritters fully brown before flipping. If they break apart just press them back together with a spatula.

– If you like a thicker batter add 1 Tbsp extra of the coconut flour.

– The butter can be switched out for coconut oil or your preferred keto cooking oil.

– If making as an appetizer, make 12 smaller fritters instead making 6.

– For extra crispy fritters, bake in the oven after frying at 400 F, for 5 – 7 minutes.

Best Served with Sour Cream and Salt and Pepper.

Nutritional Info

This recipe makes 6 Keto Broccoli Chicken Fritters

Each Serving / 1 Fritter =

218 Cal | 16 g Fat | 6.3 g Carbs | 2.9 g Fibre | 11.6 g Protein

3.4 g Net Carbs per Fritter

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Keto Coconut Protein Pancakes

Keto Blueberry Pecan Coffee Cake

How To Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Broccoli Chicken Fritters

5.0 from 3 reviews

Keto Broccoli Chicken Fritters

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

These Family Friendly, 7 Ingredient Keto Broccoli Chicken Fritters can be whipped up in Under 30 minutes. They make a deliciously healthy appetizer, lunch or snack and can be made ahead of time and reheated.

Author: Lyndsay Baker

Recipe type: Keto Fritter Recipe

Cuisine: American

Serves: 6 fritters

Ingredients

¼ Cup Cream Cheese
3 Eggs
¼ Cup + 2 Tbsp Coconut Flour
1 Tsp Baking Powder
1 Cup Broccoli Florets
½ Cup Shredded Cheddar Cheese
¾ Cup Shredded Chicken Breast
Salt & Pepper
2 Tbsp Butter (for frying)

Instructions

Using a blender, blend the eggs and cream cheese until smooth. Add the coconut flour and baking powder to the blender and blend until smooth.
Cut the stems off the broccoli florets. Steam or boil them for 2 minutes or until blanched. Then in a large bowl, add the shredded chicken, broccoli cheddar cheese and salt & pepper to the batter. Mix until well combined.
In a frying pan, over medium/low heat, fry the fritter batter in the butter, approx. ¼ cup at a time. Brown each side until golden brown.

Keto Blueberry Pecan Coffee Cake

May 10, 2019 by officially gluten free 5 Comments

Keto Blueberry Pecan Coffee Cake

This Keto Blueberry Pecan Coffee Cake has a moist cake bottom that’s topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It’s the perfect Keto Cake for Breakfast or Brunch on Mother’s Day, Showers or any other Special Occasions.

To make this Keto Blueberry Pecan Coffee Cake you use a small mixing bowl to mix the cold butter with the coconut flour, swerve and cinnamon. I found squishing the butter between my fingers worked best. Once your dough is a nice cookie dough consistency, add in the pecans.

Mix until the nuts are mixed though, then set aside until later. Then use a blender to mix the eggs and sour cream until very well blended. Add the almond flour, 2/3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick. Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter.

Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean. Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Keto Blueberry Pecan Coffee Cake

This Gluten Free & Keto Blueberry Pecan Coffee Cake recipe is one of my all time favourites. The cake is incredibly moist and can be whipped up in 1/2 hour or less. I used blueberries because they’re in season right now but you can use Strawberries or Raspberries instead if you prefer too.

Looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.

Keto Blueberry Pecan Coffee Cake

“This Gluten Free & Keto Blueberry Pecan Coffee Cake has a moist cake bottom that’s topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It’s the perfect Keto Cake for Breakfast or Brunch on Mother’s Day, Showers or any other Special Occasions.”

INGREDIENTS

For the Coffee Cake:

6 Eggs

1/2 Cup Sour Cream

1/3 Cup Almond Flour

2/3 Cup + 2 Tbsp Coconut Flour

1/4 Cup Powdered Sweetener (Swerve)

1 Tsp Vanilla

1 Tsp Baking Powder

For the Topping:

1 Cup Blueberries

1/3 Cup Coconut Flour

3 Tbsp Powdered Sweetener (Swerve)

1/4 Cup Butter (cold)

1/2 Tsp Cinnamon

1/2 Cup Pecans

For the Frosting:

2 Tbsp Cream Cheese

1/4 Cup Heavy Cream

2 Tbsp Powdered Sweetener (Swerve)

DIRECTIONS

1. Preheat oven to 325 F. In a small mixing bowl, mix the cold butter with the coconut flour, swerve and cinnamon. (I found squishing the butter between my fingers worked best) Once your dough is a nice cookie dough consistency, break up and add in the pecans. Mix until the nuts are mixed though, then set aside until later.

2. In a blender, mix the eggs and sour cream until very well blended. Add the almond flour, 2/ 3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick.

3. Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter. Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean.

4. Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.

This recipe for Keto Blueberry Pecan Coffee Cake makes 12 servings.

Recipe Notes:

– Blueberries can be swapped out for Strawberries or Raspberries if desired. You can also swap out the pecans for walnuts or skip the nuts altogether.

– When making the buttery streusel topping, it’s important try to keep the butter as cold as possible. Don’t over mix the butter and flour with your hands or the butter will get too soft. Mix it just until it clumps together.

– I use a 9″ springform pan but an7″ or 8″ pan would also work well. You could also use a round or square cake pan instead but be sure to grease it extra or line it with parchment paper.

– I used a ziplock bag to drizzle the icing. If you’re using a spoon, you might need to make it slightly runnier. Add an extra tbsp or two of heavy cream if needed.

– Fresh or Frozen Blueberries can be used.

Nutritional Info

1 Serving or 1/12 of the Cake =

216 Calories | 17.1 g Fat | 10.1 g Carbs | 4.8 g Fibre | 6.3 g Protein

(5.3 Net Carbs per Serving)

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

No-Bake Sugar Free Jello Cheesecake

Keto Strawberry French Toast Cups

Keto Coconut Protein Pancakes

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Blueberry Pecan Coffee Cake

5.0 from 3 reviews

Keto Blueberry Pecan Coffee Cake

Save Print

Prep time

5 mins

Cook time

22 mins

Total time

27 mins

This Gluten Free & Keto Blueberry Pecan Coffee Cake has a moist cake bottom that's topped with Juicy Blueberries and a delicious Buttery Pecan Streusel Topping. It's the perfect Keto Cake for Breakfast or Brunch on Mother's Day, Showers or any other Special Occasions.

Author: Lyndsay Baker

Recipe type: Keto Cake

Cuisine: American

Serves: 12 servings

Ingredients

For the Coffee Cake:
6 Eggs
½ Cup Sour Cream
⅓ Cup Almond Flour
⅔ Cup + 2 Tbsp Coconut Flour
¼ Cup Powdered Sweetener (Swerve)
1 Tsp Vanilla
1 Tsp Baking Powder
For the Topping:
1 Cup Blueberries
⅓ Cup Coconut Flour
3 Tbsp Swerve
¼ Cup Butter
½ Tsp Cinnamon
½ Cup Pecans
For the
Frosting
:
2 Tbsp Cream Cheese
¼ Cup Heavy Cream
2 Tbsp Powdered Sweetener (Swerve)

Instructions

Preheat oven to 325 F. In a small mixing bowl, mix the cold butter with the coconut flour, swerve and cinnamon. (I found squishing the butter between my fingers worked best) Once your dough is a nice cookie dough consistency, add in the pecans. Mix until the nuts are mixed though, then set aside until later.
In a blender, mix the eggs and sour cream until very well blended. Add the almond flour, 2/ 3 of a cup of the coconut flour, sweetener, vanilla and baking powder to the blender. Blend until fully combined. Add the extra 2 tbsp of coconut flour,( if needed) Blend until combined. The batter should be thick.
Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Pour the blueberries evenly on top of the cake batter, then gently press them down into the batter. Crumble the pecan cookie dough mixture on top of the blueberries. Then bake for 22 – 24 minutes or until a tooth pic comes out of the centre clean.
Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the slightly cooled coffee cake.
This recipe for Keto Blueberry Pecan Coffee Cake makes 12 servings.

Cheesy Keto Crab Rangoons

April 28, 2019 by officially gluten free 11 Comments

Cheesy Keto Crab Rangoons

These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful! They’re made with Mozzarella Cheese Slices instead of a traditional Wonton Wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. They taste great hot or cold, which makes them the perfect low carb snack or appetizer. I make extra so we can grab them on the go.

To make these deliciously easy Cheesy Keto Crab Rangoons you start by Softening the cream cheese. Then in a large mixing bowl, mix it with the strained canned crab, the minced garlic, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until combined. Preheat your oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.

Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture to one side of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.

Return to the oven for another 5 – 10 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Cheesy Keto Crab Rangoons

This recipe for Cheesy Keto Crab Rangoons is so simple and can be thrown together in under 30 minutes. With so few Ingredients, there’s not a lot that can go wrong when making these.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes these Awesome Keto Strawberry French Toast Cups , This delicious Keto Pizza Crust, or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls.

Cheesy Keto Crab Rangoons

“These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful! They’re made with Mozzarella Cheese Slices instead of the traditional wonton wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. “

Ingredients

1 Pkg. 8oz Cream Cheese

2 120 g Cans Crab

1/2 Cup Shredded Mozzarella Cheese

1/2 Tsp Finely Minced Garlic

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

Dash of Salt and Pepper

12 Mozzarella Cheese Slices

Directions

1. Soften the Cream Cheese. Then in a large mixing bowl, mix it with the strained canned crab, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until combined. Stir in the shredded mozzarella cheese.

2. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.

3. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture on half of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.

4. Return to the oven for another 5 – 7 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.

This recipe makes 12 Cheesy Keto Crab Rangoons.

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

– I used 2 120 g cans of Crab but you can you fresh crab if you prefer to.

NUTRITIONAL INFO

1 Batch of Cheesy Keto Crab Rangoon = 12 Servings

Each Serving / 1 Cheesy Keto Crab Rangoon =

154 Calories | 11.2 g Fat | 0.8 g Carbs | 0 g Fibre | 11.4 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Keto Strawberry French Toast Cups

Keto Coconut Protein Pancakes

Raspberry Cheese Turnovers

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Cheesy Keto Crab Rangoons

5.0 from 6 reviews

Cheesy Keto Crab Rangoons

Save Print

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

"These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful! They're made with Mozzarella Cheese Slices instead of the traditional wonton wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. "

Author: Lyndsay Baker

Recipe type: Keto Crab Recipe

Cuisine: American

Serves: 12 rangoons

Ingredients

1 Pkg. 8oz Cream Cheese
2 120 g Cans Crab
½ Cup Shredded Mozzarella Cheese
½ Tsp Finely Minced Garlic
½ Tsp Garlic Powder
½ Tsp Onion Powder
Dash of Salt and Pepper
12 Mozzarella Cheese Slices

Instructions

Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until combined. Stir in the shredded mozzarella cheese.
Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.
Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture to half of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.
Return to the oven for another 5 – 7 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.
This recipe makes 12 Cheesy Keto Crab Rangoons.

Keto Coconut Protein Pancakes

April 19, 2019 by officially gluten free Leave a Comment

Keto Coconut Protein Pancakes

These Light and Fluffy Keto Coconut Protein Pancakes are an Easy Low Carb Breakfast that can be whipped up in 20 minutes or less. They’re a Delicious Blender Pancake made with your Favorite Whey Protein Powder and Coconut Flour. The recipe is really easy to whip up and there’s a good chance you already have all the ingredients on hand, which makes them a Perfect Breakfast for Dinner when in a Pinch.

To make these tasty Protein Packed Pancakes, you start by blending the eggs and cream cheese in a blender until very well blended. Add the protein powder, coconut flour and baking powder to the blender. Blend until fully combined.

Then heat a non stick griddle or frying to to medium heat. Wait until it’s really hot then use a spoon to make small 3 ” pancakes. Gently swirl the spoon in a circular motion until the pancake is desired thickness. Wait until you see bubbles appear in the batter and the edges appear slightly dry, to flip the pancakes over.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Keto Coconut Protein Pancakes

This recipe for 5 Ingredient Keto Coconut Protein Pancakes is Gluten Free, Low Carb & has No Added Sugar. It’s really easy to make and is “100 % Kid Approved”. That’s why it’s on regular rotation at our house. My family absolutely loves them. The recipe can be made with many variations. You can try adding some Strawberries, Blueberries or Raspberries or even some Low Carb Chocolate Chips.

Keto Coconut Protein Pancakes

“These Light and Fluffy Keto Coconut Protein Pancakes are an Easy Low Carb Breakfast that can be whipped up in 20 minutes or less. The recipe is really easy to whip up and there’s a good chance you already have all the ingredients on hand, which makes them a Perfect Breakfast for Dinner in a Pinch”

INGREDIENTS

6 Eggs

1/2 Cup Cream Cheese

1/3 Cup Vanilla Whey Protein Powder (Low Carb)

1/3 Cup + 2 Tbsp Coconut Flour

1 Tsp Baking Powder

DIRECTIONS

1. In a blender, mix the eggs and cream cheese until very well blended. Add the protein powder, a 1/3 of a cup of the coconut flour and baking powder to the blender. Blend until fully combined. Add the remaining 2 Tbsp of coconut flour to blender and blend until combined. (If you prefer a thinner pancake, you won’t need to addd the extra flour)

2. Heat a non stick griddle or frying to to medium heat. Wait until it’s really hot then use a spoon to make small 3 ” pancakes. Gently swirl the spoon in a circular motion until the pancake is desired thickness. Wait until you see bubbles appear in the batter and the edges appear slightly dry, to flip the pancakes over.

Serve with your favorite low carb syrup, sugar free whipped cream and berries or no sugar added peanut butter.

This recipe makes 20 – 3 ” Keto Coconut Protein Pancakes.

Recipe Notes:

– I use a non sick pan that isn’t oiled because I like the texture it gives the pancakes. If you let them cook enough before flipping and your pan has a good non-stick coating you shouldn’t need any oil. They are a little delicate so, If you’re a novice cook or your not worried about how they look, feel free to grease your pan with a little butter or coconut oil.

– The recipe can be made with many variations. You can try adding some Strawberries, Blueberries or Raspberries or even some Low Carb Chocolate Chips.

– This batter recipe also makes an amazing Keto Waffle or Keto Vanilla Cake Pop.

– The protein powder can be switched out for more coconut flour, psyllium husk or almond flour but you may want to add a bit of sweetener to the batter.

– I use Kaizan Natural Vanilla Bean Protein Powder which has 24 g of Protein per 1/3 of a cup.

– If you’re keto and want to add a little extra fat to this dish. Try serving with extra butter and sugar free whipped cream or no sugar added peanut butter or cream cheese.

Nutritional Info

1 Batch of Keto Coconut Protein Pancakes = 4 Servings

Each Serving (5 – 3 ” Pancakes) or 1/4 of the batch =

220 Calories | 14.8 g Fat | 3.3 g Carbs | 0 g Fibre | 17.4 g Protein

(Note: Nutritional Value is based of Using Kaizan Natural Vanilla Bean Protein Powder. It will vary based on the brand you’re using.)

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Sugar Free Jello Mousse Cups

Keto Strawberry French Toast Cups

Raspberry Cheese Turnovers

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Coconut Protein Pancakes

Keto Coconut Flour Pancakes

Save Print

Prep time

3 mins

Cook time

15 mins

Total time

18 mins

These Light and Fluffy Keto Coconut Protein Pancakes are an Easy Low Carb Breakfast that can be whipped up in under 20 minutes. They're a Delicious Blender Pancake made with your Favourite Protein Powder, Eggs, Cream Cheese and Coconut Flour.

Author: Lyndsay Baker

Recipe type: Keto breakfast

Cuisine: American

Serves: 20 pancakes

Ingredients

6 Eggs
½ Cup Cream Cheese
⅓ Cup Vanilla Whey Protein Powder (Low Carb)
⅓ Cup + 2 Tbsp Coconut Flour
1 Tsp Baking Powder

Instructions

In a blender, mix the eggs and cream cheese until very well blended. Add the protein powder, a ⅓ of a cup of the coconut flour and baking powder to the blender. Blend until fully combined. Add the remaining 2 Tbsp of coconut flour to blender and blend until combined. (If you prefer a thinner pancake, you won't need to addd the extra flour)
Heat a non stick griddle or frying to to medium heat. Wait until it's really hot then use a spoon to make small 3 " pancakes. Gently swirl the spoon in a circular motion until the pancake is desired thickness. Wait until you see holes appear in the batter and the edges appear slightly dry, to flip the pancakes over.
This recipe makes 20 - 3 " Keto Coconut Protein Pancakes.

Sugar Free Jello Mousse Cups

April 14, 2019 by officially gluten free 6 Comments

Sugar Free Jello Mousse Cups

These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use a few Ingredients. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!

To make these delicious No-Bake Sugar Free Jello Mousse Cups, you use a large mixing bowl to whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add one of the jello packets and stir until dissolved. Divide the whipped cream into three bowls. Then, in a blender, mix the jello with 1/4 cup cream cheese. Blend until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix until thoroughly combined.

Then pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer. Repeat steps 1 and 2 again, Two more times with the other flavours. Pour them into the cups as you go. Once all three colours are done. Place in them in the fridge for 1/2 hour or until ready to serve.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Sugar Free Jello Mousse Cups

This recipe for No-Bake Sugar Free Jello Mousse Cups is really quick to whip up. It’s Gluten free, Low Carb and Dirty Keto. What is Dirty Keto? Dirty keto means sticking to keto macros, but without emphasizing on whole foods in particular. This is essentially the same thing as the “If it fits your macros” approach. This means that your 20 g net carbs could come from anything. If you’re not into “Dirty Keto”, you can find several natural Jello recipes on the internet.

Sugar Free Jello Mousse Cups

“These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use a few Ingredients. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!”

Ingredients

3 pkg Sugar Free Jello

1 1/2 Cup Boiling Water, divided

1 Cup Cream Cheese, divided

1 1/2 Cup Whipping Cream

Directions

1. In a large mixing bowl, whip the 1/4 cup of the cream cheese until soft then slowly add in the whipping cream, mix until stiff peak form. Then in a saucepan over high heat, bring 1/2 of a cup of the water to a boil. Add one of the jello packet and stir until dissolved.

2. Divide the whipped cream into three bowls. Then, in a blender, mix the jello with 1/4 cup cream cheese. Blend until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix only until thoroughly combined., don’t over mix it.

3. Pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer.

4. Repeat steps 1 and 2 again two more times with the other flavours, pouring them into the cups as you go. Once all three colours are done. Place in them in the fridge for 1/2 hour or until ready to serve.

Recipe Notes:

– I used Three 11.2 g packages of Sugar Free Jello.

– If using a single serving blender to blend the jello, you may need to let to liquid cool a little bit before blending or use the vent if your blender has one. A smaller blender is at risk for over heating if the liquid is too hot. Blending while hot didn’t seem to bother my larger 12 cup blender.

– The jello and cream cheese can be blended with a mixer instead of a blender. Use a large bowl if possible because it gets messy.

– The recipe makes 4 quite large servings and could easily be made into 6 or 8 servings instead of 4.

– The Sugar Free Jello can be replaced with 3 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 3 cups prepared whipped cream in place of the 1 1/2 cup of Whipping Cream and 1/4 cup of Cream Cheese.

– Putting the Mousse in the freezer instead of the fridge will speed up the set time. 15 – 20 minutes in the freezer should be enough.

– I used 4 380 ml / 9.5 oz Glasses.

This recipe makes 4 Large Servings.

Nutritional Info

1 Batch of Sugar Free Jello Mousse Cups = 4 Servings

Each Serving / (without whipped topping) =

263 Cal | 25.7 g Fat | 5.3 g Carbs | 0 g Fibre | 3.7 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Dill Pickle Fat Bombs

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Sugar Free Jello Mousse Cups

5.0 from 1 reviews

Sugar Free Jello Mousse Cups

Save Print

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They're really Quick and Easy to Make and only use a few Ingredients to make. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!

Author: Lyndsay Baker

Recipe type: Sugar Free Jello Dessert

Cuisine: American

Serves: 4 servings

Ingredients

3 pkg Sugar Free Jello
1½ Cup Boiling Water, divided
1 Cup Cream Cheese, divided
1½ Cup Whipping Cream

Instructions

In a large mixing bowl, whip the ¼ cup of the cream cheese until soft then slowly add in the whipping cream, mix until stiff peak form. Then in a saucepan over high heat, bring ½ of a cup of the water to a boil. Add one of the jello packets and stir until dissolved.
Divide the whipped cream into three bowls. Then, in a blender, mix the jello with ¼ cup cream cheese. Mix until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix until thoroughly combined.
Pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer.
Repeat steps 1 and 2 again, two more times with the other flavours pouring them into the cups as you go. Once all three colours are done. Place in them in the fridge for ½ hour or until ready to serve.

Keto Strawberry French Toast Cups

April 7, 2019 by officially gluten free 6 Comments

Keto Strawberry French Toast Cups

If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Cups Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original. The recipe can be thrown together in 1/2 an hour and makes an easy breakfast that can easily be made ahead, making them the Perfect Keto Breakfast or Brunch For Easter or Mother’s Day.

To make these delicious breakfast muffins, you start by pre heating your oven to 400 F. Then melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.

Remove from the oven, then cut into 1/2 ” squares. Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries.

Mix until the berries are mixed through. Then divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

Keto Strawberry French Toast Cups

This recipe for Keto Strawberry French Toast Cups is Gluten Free, Low Carb & has No Added Sugar. It’s really easy to make and is “100 % Kid Approved”. It’s a versatile recipe that can be made with many variations. You can try switching the Strawberries out for Blueberries, Raspberries or Blackberries, try adding some Pecans of Walnuts on top or drizzling them with a delicious Icing made with Powdered Swerve.

If you love Low Carb Desserts, then you’ll want to try out these other Delicious Keto Raspberry Cheese Turnovers. They’re loaded with flavor and provide a nutritious hit of healthy fats.

Keto Strawberry French Toast Cups

“If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Cups Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original.”

Ingredients

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/4 Cup Almond Flour

1/2 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

2 Tbsp Melted Butter

For the French Toast:

4 Eggs

1/4 Cup Heavy Cream

2 Tbsp Powdered Sweetener (I used this one)

1/2 Tsp Cinnamon

2 Tbsp Butter

1/4 Cup Cream Cheese

1 Cup Strawberries

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.

3. Remove from the oven, then cut into 1/2 ” squares. Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

Serve with your favourite Low Carb Syrup or Whipped Cream.

Recipe Notes:

– To make this delicious breakfast a little fancier you could add some Toasted Pecans or Walnuts on top.

– This recipe can be made in a round or square cake pan if preferred. You’ll need to add a few minutes to the cook time if doing this though.

– This recipe isn’t overly sweet. If you prefer a sweeter french toast, add in a bit more sweetener.

– The French Toast Muffin Cups are extra tasty when dusted with Powdered Swerve or drizzled with a light icing also made from powdered swerve.

Nutritional Info –

1 Batch of Keto Strawberry French Toast Cups = 12 Muffins

1 French Toast Muffin Cup = 1 Serving

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Dill Pickle Fat Bombs

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Strawberry French Toast Cups

5.0 from 2 reviews

Keto Strawberry French Toast Cups

Save Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These Gluten Free & Keto Strawberry French Toast Cups are a Tasty Breakfast Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They're a Perfect Easy Keto Breakfast or Brunch For Easter or Mother's Day.

Author: Lyndsay Baker

Recipe type: Keto Breakfast

Cuisine: American

Serves: 12 muffins

Ingredients

For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
¼ Cup Almond Flour
½ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
2 Tbsp Melted Butter
For the Casserole:
4 Eggs
¼ Cup Heavy Cream
2 Tbsp Powdered Sweetener
(I used this one)
½ Tsp Cinnamon
2 Tbsp Butter
¼ Cup Cream Cheese
1 Cup Strawberries

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.
Remove from the oven, then cut into ½ ” squares.Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon, then pour it over the cubed bread. Mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 very well buttered muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.