grain free

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?

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 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 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?

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.

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?

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.

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.

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.

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?

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.

Dill Pickle Fat Bombs

March 17, 2019 by officially gluten free 2 Comments

Dill Pickle Fat Bombs

These Savory Gluten Free & Keto Dill Pickle Fat Bombs are loaded with Dill Pickle Flavor and are rolled in crispy Bacon, making them absolutely irresistible. You can have them as a Quick Breakfast, or Mid-Afternoon Snack, as a Pre- or After- Workout Snack or a Delicious Keto Appetizer or Side Dish. They’re sure to keep you Satisfied on a Low Carb Diet!

To make these delicious Dill Pickle Fat Bombs, you start by frying the bacon until crispy, then set it aside to cool. In a large bowl, mix the cream cheese with the diced up pickles, shredded cheddar cheese, chopped dill, garlic powder and pickle juice. Mix until very well combined.

Chop up the cooked bacon and green onion, then mix them in a small bowl. Make 12, Tbsp sized balls with the pickle and cream cheese mixture. Then roll the pickle balls in the bacon and green onions.

Dill Pickle Fat Bombs

These Savory bite-sized Bacon Dill Pickle Fat Bombs are loaded with flavor and provide an extra hit of healthy fats. They’re perfect for a quick energy boost. The best part is, they taste just like dill pickle chip dip. Which happens to be my favourite dip but I love anything with Pickles!!!!

If you love Low Carb Appetizers, then you’ll want to try out these other Savory Fat Bombs Bacon Crab Rangoon Fat Bombs. They’re loaded with flavor and provide a nutritious hit of healthy fats.

WHAT IS THE KETOGENIC DIET?

Dill Pickle Fat Bombs

” These Savory bite-sized Gluten Free & Keto Bacon Dill Pickle Fat Bombs are loaded with Dill Pickle Flavor and are rolled in crispy Bacon making them absolutely irresistible.”

Ingredients

1 pkg Cream Cheese (8 oz)

1/2 Cup Dill Pickles

1/2 Cup Cheddar Cheese

1/2 Tsp Garlic Powder

1 Tbsp Pickle Juice

1 Tbsp Fresh Dill

2 Tbsp Green Onions

10 Slices Bacon

Directions

1. Fry the bacon until crispy, then set aside to cool. In a large bowl, mix the cream cheese with the diced up pickles, shredded cheddar cheese, chopped dill, garlic powder and pickle juice. Mix until very well combined.

2. Chop up the cooked bacon and green onion, then mix them in a small bowl. Make 12, Tbsp sized balls with the pickle and cream cheese mixture. Then roll the pickle balls in the bacon and green onions.

Recipe Notes:

– I washed my hands between each ball. This helped keep the bacon nice and clean and crispy.

– Store in the fridge until ready to serve.

– You can use any kind of flavorful cheese you prefer.

– If you don’t eat bacon, you can roll your fat bombs in grated cheese or parmesan cheese and herbs or in crushed nuts. Leaving the naked is also a great option.

This recipe makes 12 Dill Pickle Fat Bombs

1 Serving = 1 Fat Bomb

Nutritional Info | Each Serving =

114 Calories | 9.9 g Fat | 1.8 g Carbs | 0.2 g Fibre | 4.3 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

No-Bake Sugar Free Jello Cheesecake

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

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

Dill Pickle Fat Bombs

5.0 from 1 reviews

Dill Pickle Fat Bombs

Save Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These Savory bite-sized Gluten Free & Keto Bacon Dill Pickle Fat Bombs are loaded with Dill Pickle Flavor and are rolled in crispy Bacon making them absolutely irresistible.

Author: Lyndsay Baker

Recipe type: Keto Fat Bomb

Cuisine: American

Serves: 12 fat bombs

Ingredients

1 pkg Cream Cheese
½ Cup Dill Pickles
½ Cup Cheddar Cheese
½ Tsp Garlic Powder
1 Tbsp Pickle Juice
1 Tbsp Fresh Dill
2 Tbsp Green Onions
10 Slices Bacon

Instructions

Fry the bacon until crispy, then set aside to cool. In a large bowl, mix the cream cheese with the diced up pickles, shredded cheddar cheese, pickle juice, chopped dill, garlic powder and pickle juice. Mix until very well combined.
Chop up the cooked bacon and green onion, then mix them in a small bowl. Make 12, Tbsp sized balls with the pickle and cream cheese mixture. Then roll the pickle balls in the bacon and green onions.

Keto Bacon and Egg Breakfast Quesadilla

March 3, 2019 by officially gluten free Leave a Comment

Keto Bacon and Egg Breakfast Quesadilla

This Gluten Free and Keto Bacon and Egg Breakfast Quesadilla only takes 6 Ingredients to Make. It’s made with a Delicious Cheese Shell Tortilla that’s stuffed with Fluffy Scrambled Eggs and Crispy Bacon. It’s a simple yet satisfying breakfast that’s Easy to Throw together, making it Perfect for Busy Mornings or Family Brunch.

To make these Tasty Keto Bacon and Egg Breakfast Quesadilla, preheat oven to 400 F. Then 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 scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion.

Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes. 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.

Keto Bacon and Egg Breakfast Quesadilla

This Easy Recipe for Keto Bacon and Egg Breakfast Quesadilla can be made with many variations. You can switch out the Bacon for Sausage or Ham or try leftover Taco Beef. It goes great with the fluffy scrambled eggs. You can also add a little Avocado and Cilantro or grilled Onions and Peppers along with or instead of the the Tomato and Green Onion.

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 flavor and provides a nutritious hit of healthy fats.

WHAT IS THE KETOGENIC DIET?

Keto Bacon and Egg Breakfast Quesadilla

” A simple yet satisfying breakfast that’s Easy to Throw together, making it Perfect for Busy Mornings or Family Brunch.”

Ingredients

3/4 Cup Mozzarella Cheese

3/4 Cup Cheddar Cheese

4 Slices Bacon

3 Eggs

1/8 Cup Diced Tomato

1 Tbsp Green Onion

Directions

1. Preheat oven to 400 F. 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 scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion. Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes.

Tip: 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.

This Keto Bacon and Egg Breakfast Quesadilla recipe makes 2 Servings

1 Serving = 1/2 of a Quesadilla

Nutritional Info | Each Serving (Not Including Sauces) =

450 Calories | 34.5 g Fat | 4.7 g Carbs | .1 g Fibre | 33.9 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

No-Bake Sugar Free Jello Cheesecake

Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

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

Keto Bacon and Egg Breakfast Quesadilla

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

This Gluten Free and Keto Bacon and Egg Breakfast Quesadilla only takes 6 Ingredients to Make. It's made with a Delicious Cheese Shell Tortillas and is stuffed with Fluffy Scrambled Eggs and Crispy Bacon. It's a simple yet satisfying breakfast that's really Easy to Throw together, making it Perfect for Busy Mornings or Family Brunch.

Author: Lyndsay Baker

Recipe type: Keto Breakfast

Cuisine: American

Serves: 2 servings

Ingredients

¾ Cup Mozzarella Cheese
¾ Cup Cheddar Cheese
4 Slices Bacon
3 Eggs
⅛ Cup Diced Tomato
1 Tbsp Green Onion

Instructions

Preheat oven to 400 F. 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 scrambled eggs and fried bacon over half of the cheese shell. Then add the diced tomato and the chopped green onion. Fold the Cheese shell in half over the bacon and eggs. Press it firmly, then return it to the oven for another 4- 5 minutes.
Tip: 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.

How To Make Keto Trail Mix

February 27, 2019 by officially gluten free 10 Comments

How To Make Keto Trail Mix

With this Tutorial on How To Make Keto Trail Mix, You’ll get the low-down on what to include and how to customize your homemade trail mix to your needs and wants. I give you an easy recipe for Crunchy, Salty Keto Trail Mix, that’s perfect for Hiking, Driving or Just for Snacking on while at Work or at Home watching Netflix. The recipe has many variations so if you prefer your trail mix sweeter… I’ve got you covered.

What to Add:

Nuts

Feel free to use any kind of nuts. I prefer to use Pecans and Walnuts but you can use any kind of nut you like. Other options include Almonds, Cashews Peanuts, Pistachios and Macadamia Nuts.

Seeds

Don’t Forget the seeds! Seeds are actually packing a serious nutritional punch and are often loaded with fibre. I used Pumpkin and Chia Seeds but again you can use any type of seeds you like. Sunflower, Flax, Hemp, Squash and Sesame Seeds are other great options.

The Extras:

Dried No Sugar Added Berries

Dried Berries add some extra sweetness, chewy texture and irresistible fruity flavour. Cranberries and Blueberries are my two favourites but you can use any Low Carb Berries you like. Strawberries, Blackberries and Raspberries are also great options.

Other Optional Mix-Ins

Some other optional mix-ins are Low Carb Chocolate, Low Carb crackers, Pork Rinds, Unsweetened Coconut.

The Coating:

Egg White

Coating the trail mix with frothy egg white before baking with help give it some extra crunch.

Butter

A little melted butter or coconut oil drizzled over the trail mix before baking will help the slow roast.

Molasses (optional)

Molasses does have 5g net carbs per Tsp but it’s also rich in vitamins and minerals, such as iron, calcium, magnesium, vitamin B6 and selenium. I like the flavour it adds and 5 net g of carbs over 14 servings isn’t too bad in my books.

Optional Trail Mix Flavours:

Savoury

A little Pink Himalayan Salt with a hint of Garlic makes an Amazing Savoury Trail Mix, that’s a perfect low carb substitute for Salty Popcorn or Chips.

Cinnamon

If you prefer a Sweeter Trail mix…skip the molasses, salt, garlic and onion powder. Instead add 1 Tsp of Cinnamon and 2 Tbsp of Powdered Swerve or Granulated Sweetener to the frothy egg white.

Chocolate

Cocoa powder is another great option, if you like your trail mix sweet. Again…skip the molasses, salt, garlic and onion powder. Instead add 1 Tbsp of Cocoa powder and 2 Tbsp of Powdered Swerve or Granulated Sweetener to the frothy egg white.

Peanut Butter

Peanut butter is another great trail mix flavour option if you like a sweeter trail mix. To make peanut butter trail mix you skip the molasses, garlic and onion powder and salt. Instead add 2 Tbsp of Natural Peanut Butter and 2 Tbsp of Powdered Swerve or Granulated Sweetener to the frothy egg white.

How To Make Keto Trail Mix

Start by preheating your oven to 325 F. On an un-greased cookie sheet, roast the pumpkin seeds for 2 minutes or until you hear them start pop. Remove from the oven, stir them around then return to the oven until you start to hear the pop again(approx. 2 mins). Remove from the oven, then set aside. Spread the pecans, walnuts and chia seeds on the baking pan. Roast until aromatic, approx. 4 – 5 minutes.

Then in a large mixing bowl, beat the egg white until frothy. Add the molasses, sweetener, 1/2 a tsp of salt, garlic and onion powder to the beaten egg white. Mix until well combined. Reduce oven to 250 F. Spead the trail mix evenly over the baking pan, then drizzle with the melted butter. Sprinkle with the remaining salt. Bake for 20 – 25 minutes, stirring a few times throughout.

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.

How To Make Keto Trail Mix

” An easy recipe for Crunchy, Salty Keto Trail Mix, that’s perfect for Hiking, Driving or Just for snacking on while at work or at home watching Netflix.”

Ingredients

1 Cup Pecans

1 Cup Walnuts

3/4 Cup Raw Pumpkin Seeds

2 Tbsp Chia Seeds

1 Egg White

1 Tsp Molasses

3/4 Tsp Salt

1/2 Tsp Garlic Powder

1/2 Onion Powder

2 Tsp Sweetener (powdered swerve)

2 Tsp Melted Butter

Directions

1. Preheat oven to 325 F. Roast Pumpkin seeds for 2 minutes or until you hear them start pop. Remove from the oven, stir them around then return to the oven until you start to hear the pop again(approx. 2 mins). Remove from the oven, then set aside. Spread the broken up pecan and walnut pieces along with the chia seeds on the baking pan. Roast until aromatic, approx. 4 – 5 minutes.

2. In a large mixing bowl, beat the egg white until frothy. Add the molasses, sweetener, 1/2 a tsp of salt, garlic and onion powder to the beaten egg white. Mix until well combined. Pour the trail mix into the bowl with the egg whites, them mix until the trail mix is fully coated.

3. Reduce oven to 250 F. Spead the trail mix evenly over the baking pan, then drizzle with the melted butter. Sprinkle with the remaining salt. Bake for 20 – 25 minutes, stirring a few times throughout.

This recipe makes 3 1/2 Cups of Keto Trail Mix | 1 Serving = 1/4 Cup

Nutritional Info

1 Batch of Keto Trail Mix = 14 Servings

Each Serving / 1/4 Cup of Keto Trail Mix =

155 Calories | 14.7 g Fat | 4.6 g Carbs | 2.4 g Fibre | 4 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

No-Bake Sugar Free Jello Cheesecake

Keto Chicken Quesadilla

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

How To Make Keto Trail Mix

5.0 from 1 reviews

How To Make Keto Trail Mix

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Keto Snack

Cuisine: American

Serves: 14 servings

Ingredients

1 Cup Pecans
1 Cup Walnuts
¾ Cup Raw Pumpkin Seeds
2 Tbsp Chia Seeds
1 Egg White
1 Tsp Molasses
¾ Tsp Salt
½ Tsp Garlic Powder
½ Onion Powder
2 Tsp Sweetener (powdered swerve)
2 Tsp Melted Butter

Instructions

Preheat oven to 325 F. Roast Pumpkin seeds for 2 minutes or until you hear them start pop. Remove from the oven, stir them around then return to the oven until you start to hear the pop again(approx. 2 mins). Remove from the oven, then set aside. Spread the pecans, walnuts and chia seeds on the baking pan. Roast until aromatic, approx. 4 - 5 minutes.
In a large mixing bowl, beat the egg white until frothy. Add the molasses, sweetener, ½ a tsp of salt, garlic and onion powder to the beaten egg white. Mix until well combined. Pour the trail mix into the bowl with the egg whites, them mix until the trail mix is fully coated.
Reduce oven to 250 F. Spead the trail mix evenly over the baking pan, then drizzle with the melted butter. Sprinkle with the remaining salt. Bake for 20 - 25 minutes, stirring a few times throughout.

Keto Raspberry Cheese Turnovers

January 22, 2019 by officially gluten free Leave a Comment

Keto Raspberry Cheese Turnovers

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat. I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.

To make these Tasty Keto Raspberry Cheese Turnovers, you preheat your oven to 375 F. Then Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

Then, bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells. Place 2 raspberries onto each of the turnovers. Fold the squares in half, into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Raspberry Cheese Turnovers

This recipe for Keto Raspberry Cheese Turnovers is one of my families favourite sweet treats. It’s so simple and easy to make, making it a winner in my books. We eat them cold but they can be served warm as well. I used powdered swerve, which I ordered from amazon. If you’re not able to use swerve, you can substitute it for any crystallized sweetener. An erythritol and stevia blend would be my second choice.

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 Raspberry Cheese Turnovers

Ingredients

12 Mozzarella Cheese Slices

24 Raspberries

1/2 Cup Cream Cheese

3 Tbsp Heavy Cream

4 Tbsp Powdered Swerve (divided)

Directions

1. Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.

3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Recipe Tips:

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

– Flipping the cheese shells over before adding the filling makes them a bit prettier. Let them cool for a few seconds before flipping.

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

This recipe makes 12 Keto Raspberry Cheese Turnovers.

Nutritional Info – 1 Batch of Keto Raspberry Cheese Turnovers = 12 Servings | Each Serving =

>> Click Here To Pin This Recipe <<

If you liked this recipe for Keto Raspberry Cheese Turnovers, Then you may also like these recipes:

Keto Chicken Quesadilla

Fathead Sausage Rolls

Low Carb Zucchini Fritters

Keto French Toast Casserole

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Keto Raspberry Cheese Turnovers

Save Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Keto Raspberry Cheese Turnovers

Author: Lyndsay Baker

Recipe type: Keto Dessert

Cuisine: American

Serves: 12 Turnovers

Ingredients

12 Mozzarella Cheese Slices
24 Raspberries
½ Cup Cream Cheese
3 Tbsp Heavy Cream
4 Tbsp Powdered Swerve (divided)

Instructions

Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.
Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.
Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Zucchini Fritters

January 6, 2019 by officially gluten free 1 Comment

Keto Zucchini Fritters

These Family Friendly, 5 Ingredient Keto Zucchini Fritters can be whipped up in Under 30 minutes. They’re naturally Gluten Free, are high in Healthy Fats and Protein and are 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 delicious Keto Zucchini Fritters, you grate the zucchini then place in a strainer over a bowl. Press as much liquid out as you can. You can also squeeze the liquid out using a clean kitchen towel or cheese cloth. 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.

Then in a large bowl add the shredded and strained zucchini and batter. Mix until well combined. In a buttered frying pan, over medium heat, fry the Zucchini fritter batter a 1/4 cup at a time. Brown each side until golden brown. I pressed down on the fritters with a spatula once they were flipped over.

Keto Zucchini Fritters

This recipe for Keto Zucchini Fritters is a cinch to whip up and tastes amazing. 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 Zucchini Fritters

Ingredients

1/4 Cup Cream Cheese

3 Eggs

1/4 Cup Coconut Flour

1 Tsp Baking Powder

2 Cups Zucchini (Shredded)

2 Tbsp Butter (for frying)

Directions

1. Grate the zucchini, then place in a strainer over a bowl. Press as much liquid out as you can. You can also squeeze the liquid out using a clean kitchen towel or cheese cloth.

2. 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. Then in a large bowl add the shredded and strained zucchini and the batter. Mix until well combined.

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

Recipe Tips:

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

– Press down on the fritters with a spatula, after flipping over.

– 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 – 10 minutes.

Best Served with Sour Cream and Salt and Pepper.

This recipe makes 6 Keto Zucchini Fritters.

Nutritional Info – 1 Batch of Keto Zucchini Fritters = 3 Servings | Each Serving = 2 Fritters

>> Click Here To Pin This Recipe <<

If you liked this recipe for Keto Zucchini Fritters, Then you may also like these recipes:

Keto Sausage Rolls

Low Carb Sour Cream and Chive Crackers

Keto Chicken Quesadilla

Keto Buffalo Chicken Taquitos

Follow Officially Gluten Free on

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Twitter

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Keto Zucchini Fritters

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Easy Gluten Free and Keto Zucchini Fritters

Author: Lyndsay Baker

Recipe type: Keto Fritters

Cuisine: American

Serves: 6 fritters

Ingredients

¼ Cup Cream Cheese
3 Eggs
¼ Cup Coconut Flour
1 Tsp Baking Powder
2 Cups Zucchini (Shredded)
2 Tbsp Butter

Instructions

Grate the zucchini, then place in a strainer over a bowl. Press as much liquid out as you can. You can also squeeze the liquid out using a clean kitchen towel or cheese cloth.
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. Then in a large bowl add the shredded and strained zucchini and the batter. Mix until well combined.
In a frying pan, over medium heat, fry the Zucchini fritter batter in the butter, a ¼ cup at a time. Brown each side until golden brown. ( I pressed down on the fritters with a spatula, after flipping over).
Serve with Sour Cream and Salt and Pepper.
This recipe makes 6 Keto Zucchini Fritters.

Keto French Toast Casserole

December 9, 2018 by officially gluten free 17 Comments

Keto French Toast Casserole

This Gluten Free & Keto French Toast Casserole is a Quick Breakfast Bake Made with Low Carb Fathead Dough, Eggs and Cinnamon. It’s the Perfect Easy Keto Breakfast or Brunch For the Holidays. If your Family loves French Toast then they’re gonna love this Delicious Casserole. It’s really quick to make and tastes just as good as the original.

To make this easy Keto French Toast Casserole, 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.

Remove from the oven, then cut into 1/2 ” squares. Place the bread squares into a very well buttered, 8″ square baking dish. Mix the 6 eggs with the heavy cream, then pour it over the cubed bread. Then sprinkle the remaining sweetener and cinnamon over the top. Dot the top with the butter, then bake for 18 – 20 minutes.

Keto French Toast Casserole

This Keto French Toast Casserole Recipe can be thrown together in 1/2 an hour and makes an easy breakfast the whole family will Love! To make this delicious breakfast a little fancier you could mix in some Blueberries or Raspberries and add some Toasted Pecans on top along with the Sweetener and Cinnamon.

Keto French Toast Casserole

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)

2 Tbsp Melted Butter

For the Casserole:

6 Eggs

1/4 Cup Heavy Cream

2 Tbsp Powdered Sweetener (I used this one)

1/2 Tsp Cinnamon

2 Tsp Butter

Directions

3. Remove from the oven, then cut into 1/2 ” squares. Place the bread squares into a very well buttered, square baking dish. Mix the 6 eggs with the heavy cream, then pour it over the cubed bread. Sprinkle with the remaining sweetener and cinnamon over the top. Dot the top with the butter, then bake for 18 – 20 minutes.

Serve with your favourite Low Carb Syrup or Whipped Cream.

Nutritional Info – 1 Batch of Keto French Toast Casserole = 6 Servings | Each Serving =

>> Click Here To Pin This Recipe <<

If you liked this recipe for Keto French Toast Casserole, Then you may also like these recipes:

Keto Sour Cream and Chive Crackers

Low Carb Fathead Sausage Rolls

Keto Chicken Quesadilla

Keto Pumpkin Cinnamon Rolls

Follow Officially Gluten Free on

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Keto French Toast Casserole

5.0 from 1 reviews

Keto French Toast Casserole

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Keto French Toast Casserole Bake

Author: Lyndsay Baker

Recipe type: Keto Breakfast

Cuisine: American

Serves: serves 6

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)
2 Tbsp Melted Butter
For the Casserole:
6 Eggs
¼ Cup Heavy Cream
2 Tbsp Powdered Sweetener
½ Tsp Cinnamon
2 Tsp Butter

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 baking pan, 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 holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Then bake 8 - 10 minutes.
Remove from the oven, then cut into ½ " squares. Place the bread squares into a very well buttered, square baking dish. Mix the 6 eggs with the heavy cream, then pour it over the cubed bread. Sprinkle with the remaining sweetener and cinnamon over the top. Dot the top with the butter, then bake for 18 - 20 minutes.
This recipe makes 1 batch of Keto French Toast Casserole.