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Keto Raspberry Cheese Turnovers

5.0 from 3 reviews

Keto Raspberry Cheese Turnovers

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

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 Sour Cream and Chive Crackers

October 14, 2018 by officially gluten free 60 Comments

Keto Sour Cream and Chive Crackers

These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.

To Make these Delicious Keto Sour Cream and Chive Crackers, you melt the shredded mozzarella in a frying pan over medium heat. Remove from the heat, then add the sour cream. Stir until well combined.

Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet.

Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes. Place the dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.

WHAT IS THE KETOGENIC DIET?

Keto Sour Cream and Chive Crackers

This Recipe For Keto Sour Cream and Chive Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Sour Cream and Onion Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used Freeze Dried Chives but you could use Fresh if you Prefer too. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

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 an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Sour Cream and Chive Crackers

“These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb. “

Ingredients

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Chives

2 Tbsp Butter

1/8 Tsp Salt

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.

2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.

3. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again).

This recipe makes 60 Keto Sour Cream and Chive Crackers

Recipe Notes:

– Make Sure to Use Parchment Paper NOT Wax Paper.

– I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

– Keeping the dough cold in-between rolling it out will help get the dough super thin.

– The thinner you roll out the dough, the crispier the crackers will be.

Nutritional Info

–1 Batch of Keto Sour Cream and Chive Crackers = 15 Servings

Each Serving (4 Crackers) =

85 Calories | 6.6 g Fat | 1.9 g Carbs | 0.9 g Fibre | 4.1 g Protein

1.0 g Net Carbs

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Keto Sour Cream and Chive Crackers

5.0 from 5 reviews

Keto Sour Cream and Chive Crackers

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They're Perfect For Your Favorite Dips, Spreads and Toppings!

Author: Lyndsay Baker

Recipe type: Keto Crackers

Cuisine: American

Serves: 60 Crackers

Ingredients

1¾ Cups Mozzarella Cheese, Shredded
2 Tbsp Sour Cream
1 Egg
¼ Cup Almond Flour
¼ Cup Coconut Flour
2 Tbsp Chives
2 Tbsp Butter
⅛ Tsp Salt

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.
Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 - 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 - 15 minutes before rolling out again.)
Note: Make sure to Parchment Paper NOT Wax Paper.

Gluten Free Vanilla Pudding Cookies

October 6, 2018 by officially gluten free 1 Comment

Gluten Free Vanilla Pudding Cookies

These Soft and Chewy Gluten Free Vanilla Pudding Cookies are The PERFECT Gluten Free Chocolate Chip Cookie!!!! These Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. The Best Part is, These Incredibly Easy-To-Make Cookies can be Made in Under 30 Minutes!

To make these delicious Gluten Free Vanilla Pudding Cookies, you use a large mixing bowl to mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix and the egg. Then mix until it’s well combined. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Gluten Free Vanilla Pudding Cookies

These soft and chewy Gluten Free Vanilla Pudding Cookies are really easy to make. I always use margarine instead of butter, when making cookies. That and the Instant Vanilla Pudding Mix are the Secrets to the Perfect Gluten Free Chocolate Chip Cookies! If you only have butter on hand, it will work too. Just be sure to combine it with the sugar extra well. These Gluten Free Chocolate Chip Cookies will stiffen up if left out but putting them in an air tight container will make them soft and chewy. I use 70 % Cocao Chocolate Chunks but you can use whichever Chocolate you prefer.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Vanilla Pudding Cookies

Ingredients

1/2 Cup Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Cup Rice Flour

1/4 Cup Potato Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chunks

Directions

1. Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking powder and baking soda. Then stir in the chocolate chunks.

2. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Recipe Notes:

Store in an air tight container.

Potato Starch may be switched for Tapioca or Corn Starch.

This Recipe Makes 20 Gluten Free Vanilla Pudding Cookies.

Gluten Free Blueberry Loaf

If you liked this recipe for Gluten Free Vanilla Pudding Cookies, then you may also like these recipes:

Gluten Free Butter Tarts

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Gluten Free Vanilla Pudding Cookies

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Cookies

Cuisine: American

Serves: 24 cookies

Ingredients

½ Cup Margarine
¼ Cup White Sugar
¼ Cup Brown Sugar
½ Cup of Instant Vanilla Pudding Mix
1 Egg
1 Cup Rice Flour
¼ Cup Potato Starch
1 Tsp Baking Soda
¾ Cup Chocolate Chunks

Instructions

Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.

Keto Fathead Stuffing

September 29, 2018 by officially gluten free 7 Comments

Keto Fathead Stuffing

This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!! It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

How to Keto Stuffing

To make this delicious keto fathead stuffing, 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 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, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake the low carb stuffing for 10 minutes.

Remove the keto stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

Keto Fathead Stuffing

This Keto Fathead Stuffing tastes just like traditional stuffing. The dough is really easy to make and can be thrown together in a few minutes. It’s so Good… You’d Never Even Know it’s Low Carb Stuffing. I like to serve my Keto Stuffing with a side of Cauliflower Mash, Steamed Low Carb Veggies, Keto Gravy and of Course a Delicious Roast Turkey or Chicken. I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side. This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

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Keto Fathead Stuffing

“This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!! It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile.”

Ingredients

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 Tsp Butter

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/2 Tsp Basil

1/4 Cup White Onion, Minced

1/4 Cup Celery, Minced

3/4 Cup Roast Drippings or Broth (divided)

Salt and Pepper (to taste)

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. Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake for 10 minutes.

3. Remove the Keto Stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

This Keto Fathead Stuffing Recipe Serves 6 people.

Recipe Notes:

– I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side. This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

Nutritional Info

1 Batch of Keto Fathead Stuffing makes 6 Servings

Each Serving =

270 Calories | 20.2 g Fat | 8.1 g Carbs | 4.1 g Fibre | 16.4 g Protein

4 g Net Carbs

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Keto Fathead Stuffing

5.0 from 1 reviews

Keto Fathead Stuffing

Keto Snickerdoodle Woopie Pies

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Keto Holiday Stuffing

Cuisine: American

Serves: serves 4

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 Tsp Butter
¼ Tsp Garlic Powder
¼ Tsp Onion Powder
½ Tsp Basil
¼ Cup White Onion, Minced
¼ Cup Celery, Minced
¾ Cup Roast Drippings or Broth (divided)

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.
Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake 10 minutes.
Remove from the oven, then cut into small ½ inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add ½ a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 - 15 minutes, stirring a few more times throughout.
This Keto Fathead Stuffing Recipe Serves 4 people.

Keto Pumpkin Cinnamon Rolls

September 4, 2018 by officially gluten free 5 Comments

Keto Pumpkin Cinnamon Rolls

These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season.

All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture, then mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle.

Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.

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.

While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Keto Pumpkin Cinnamon Rolls

If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto! The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.

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 Pumpkin Cinnamon Rolls

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

2 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

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 Frosting: (Optional)

4 Tbsp Cream Cheese

2 Tbsp Heavy Whipping Cream

2 Tsp Sweetener (I used this one)

Directions

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. 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.

3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

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If you liked this recipe for Keto Pumpkin Cinnamon Rolls, Then you may also like these recipes:

Keto Fathead Stuffing

Keto Beef Enchiladas

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Keto Pumpkin Cinnamon Rolls

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Pumpkin Dessert

Cuisine: American

Serves: 9 Rolls

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
2 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
1 Tsp Cinnamon
For The Fat Head 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 Frosting: (Optional)
4 Tbsp Cream Cheese
2 Tbsp Heavy Whipping Cream
2 Tsp Sweetener

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.
Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. 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.
While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Keto Oven Fried Pickles

August 28, 2018 by officially gluten free 3 Comments

Keto Oven Fried Pickles

Attention Pickle Lovers…These Gluten Free & Keto Oven Fried Pickles are for you!!!! They’re Crispy and Loaded with Delicious Dill Pickle Flavour. They’re High in Healthy Fats and Low in Carbs and they make a Perfect Keto Game Day Snack, Party Appetizer or Side Dish. They’re sure to Please a Crowd. The Best Part is, They’re Quick and Easy to Make and Require only a Few Simple Ingredients.

You’ll love how easy his recipe is to make. First you slice the pickles in half, lengthwise, then slice the halves in half as well. Then in a small bowl, beat the egg. In another bowl mix the ground pork rinds with the coconut flour and the parmesan cheese. Grease a baking pan with butter. Dip the pickle spears in the egg, then dip them in the crumbs. Place the breaded pickles onto the pan, then drizzle the remaining melted butter over them. Bake for 10 minutes, then turn your oven to broil and cook for another 7 – 10 minutes. Make sure not to turn them half way.

Keto Oven Fried Pickles

These Keto Oven Fried Pickles can be made with any type of pickle. I chose to use dill spears but you could use Rounds, Slices or Halves. I also chose to bake mine but you could fry them in oil or use an air fryer if you prefer to. I like to use crushed pork rinds instead of almond flour because it has less calories and is a lot cheaper. I also really like the way it tastes. If you don’t eat pork or just don’t like pork rinds, you can easily substitute it for almond or coconut flour. I served these Delicious Fried Pickles with a Creamy Homemade Tartar Sauce. I used 1 pickle diced up and mixed with 1 Tbsp of Sour Cream and 1 Tbsp Mayonnaise. Then I add a Tsp of Lemon Juice and a Dash of Salt.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Oven Fried Pickles

Ingredients

4 Large Dill Pickles

1 Egg

1/2 Cup Pork Rinds (Crushed)

3 Tbsp Coconut Flour

3 Tbsp Parmesan Cheese

3 Tbsp Butter

Directions

1. Preheat oven to 400 F.

2. Slice the pickles in half, lengthwise, then slice the halves in half as well. In a small bowl, beat the egg. In another bowl mix the ground pork rinds with the coconut flour and the parmesan cheese.

3. Grease a baking pan with 1/2 tbsp of butter. Dip the pickle spears in the egg, then dip them in the crumbs. Place the breaded pickles onto the pan, then drizzle the remaining melted butter over them. Bake for 10 minutes, then turn your oven to broil and cook for another 7 – 10 minutes. (Don’t turn them half way)

This recipe makes 16 Keto Oven Fried Pickles.

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Keto Oven Fried Pickles

Keto Oven "Fried" Pickles

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

Author: Lyndsay Baker

Recipe type: Keto Appetizers

Serves: 20 spears

Ingredients

4 Large Dill Pickles
1 Egg
½ Cup Pork Rinds (Crushed)
3 Tbsp Coconut Flour
3 Tbsp Parmesan Cheese
3 Tbsp Butter

Instructions

Preheat oven to 400 F.
Slice the pickles in half, lengthwise, then slice the halves in half as well. In a small bowl, beat the egg. In another bowl mix the ground pork rinds with the coconut flour and the parmesan cheese.
Grease a baking pan with ½ tbsp of butter. Dip the pickle spears in the egg, then dip them in the crumbs. Place the breaded pickles onto the pan, then drizzle the remaining butter over them. Bake for 10 minutes, then turn your oven to broil and cook for another 7 - 10 minutes. (Don't turn them half way)

Naked Wonton Soup

August 15, 2018 by officially gluten free Leave a Comment

Naked Wonton Soup

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor. Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

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.

Naked Wonton Soup

Ingredients

4 Cups Salted Chicken Broth

1 cm Piece Ginger

7 oz Ground Pork

7 oz Shrimp, pealed

1 Tsp Sesame Oil, divided

4 Cloves Garlic

2 Green Onion

Directions

1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.

2. Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don’t have a food processor.)

3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout.

4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 – 10 minutes.

This recipe for Naked Wonton Soup serves 4 People.

Note: To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.

Keto Snickerdoodle Woopie Pies

If you liked this recipe for Naked Wonton Soup, then you may also like these recipes for:

Keto Beef Enchiladas

Easy Keto Cheese Sauce

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Naked Wonton Soup

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Keto Soup

Cuisine: Asian

Serves: serves 4

Ingredients

4 Cups Salted Chicken Broth
1 cm Piece Ginger
7 oz Ground Pork
7 oz Shrimp, pealed
1 Tsp Sesame Oil, divided
4 Cloves Garlic
2 Green Onion

Instructions

In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
Using a food processor, grind up the pealed shrimp and raw ground pork with ½ tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, ½ tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Keto Pizza Crust

July 1, 2018 by officially gluten free 2 Comments

Keto Pizza Crust

This is my version of Fathead Keto Pizza Crust. It’s a Low Carb and Nut, Gluten Free Pizza Crust that’s made with Mozzarella Cheese, Cream Cheese, Egg, Crushed Pork Rinds and and a little bit of Coconut Flour. I like to use crushed pork rinds instead of almond flour because it has less calories and is a lot cheaper. I also really like the way it tastes. If you don’t eat pork or just don’t like pork rinds, you can easily substitute it for almond or coconut flour.

You’re going to love how easy this recipe is. All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture, then mix until well combined.

Next, line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown. Remove Crust from the oven, then cover with pizza sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Pizza Crust

This Gluten Free & Keto Pizza Crust is a Delicious Thin Crust Pizza that’s so Good you’d Never even Know it’s Low Carb. It’s my 10 year olds Absolute Favourite kind of Crust which is Perfect because I’ve been making it at least once a week. I love that it’s so much easier than my Rice Flour Pizza Crust. You can whip up a pizza in minutes without having to wait for anything to rise. The dough is so versatile and easy to make it has me wondering what else I could make with it.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Pizza Crust

Ingredients

2 Cups Mozzarella Cheese

2 Tbsp Cream Cheese

3/4 Cup Pork Rind

2 Tbsp Coconut Flour

1 Egg

Directions

1. Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small 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. Then using a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.

2. Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.

3. Remove Crust from the oven, then cover with sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

This recipe makes 1 Keto Pizza Crust.

Nutritional Info – 1 Keto Pizza Crust = 3 Servings | Each Serving (For Crust Only) = 374 Cal, 28.3 g of Fat, 5.1 g of Carbs, 1.7 g of Fibre and 1.5 g of Sugar.

Below is the sauce that I use. It has 5 g of Sugar and 2 g of Fibre in a 1/2 Cup Serving. I found a half cup was enough for the whole pizza, which we split into 3. It’s more expensive but goes a long way. This sauce had the least amount of sugar of all the sauces in my supermarket. If it’s still to much sugar for you, than you could try using an Alfredo Sauce or Garlic Butter as a Base instead.

If you liked this recipe for Keto Pizza Crust, Then you may also like these recipes:

Keto Snickerdoodle Woopie Pies

Baked Jicama Fries with Easy Keto Gravy

Crab Rangoon Fat Bombs

Let’s Connect on Social Media

Keto Pizza Crust

Prep time

5 mins

Cook time

16 mins

Total time

21 mins

Author: Lyndsay Baker

Recipe type: Keto Pizza Crust

Cuisine: American

Serves: 1 pizza

Ingredients

2 Cups Mozzarella Cheese
2 Tbsp Cream Cheese
1 Egg
¾ Cup Pork Rinds, Crushed
2 Tbsp Coconut Flour

Instructions

Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Remove from the heat, then stir the melted cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.
Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it's even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.
Remove Crust from the oven, then cover with sauce, cheese and topping of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 3 Comments

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth. Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites. Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

Keto Snickerdoodle Woopie Pies

These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one)

1/2 Tsp Cinnamon

For the Filling

1/2 Cup Cream Cheese

1/4 Cup Heavy Whipping Cream

1 Tbsp Sweetener

1 Tsp Vanilla

1/2 Tsp Cinnamon

Directions

For the Snickerdoodles

1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely

For the Filling

1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.

Note: Store in an air tight container in the refrigerator.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

>>Click Here To Pin This Recipe<<

If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Baked Jicama Fries with easy Keto Gravy

Crab Rangoon Fat Bombs

Crock Pot Egg Roll Bowl

Let’s Connect on Social Media

Keto Snickerdoodle Woopie Pies

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Cookies

Cuisine: American

Serves: 10 whoopie pies

Ingredients

For the Keto Snickerdoodles
3 Eggs, separated
3 Tbsp Cream Cheese
¼ Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided
(I used this one)
½ Tsp Cinnamon
For the Filling
½ Cup Cream Cheese
¼ Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
½ Tsp Cinnamon

Instructions

For the Snickerdoodles
Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
For the Filling
In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
Note: Store in an air tight container in the refrigerator.

Keto Pesto Poppers

May 18, 2018 by officially gluten free 1 Comment

Keto Pesto Poppers

These 4 Ingredient Gluten Free and Keto Pesto Poppers make a great Low Carb Appetizer, Side Dish or Snack. They can be whipped up in a couple of minutes with minimal effort and are loaded with Flavour and heathy Fats. The Creamy Cream Cheese and Pesto goes Perfectly with the Heat from the Jalapeños. They’re so Simple and Easy to Make and they Taste Amazing.

They’re incredibly easy to make. Start by slicing the jalapeños in half. Then remove the seeds. Place onto a baking sheet, then cut the mozzarella cheese into 6 slices. Place onto each of the jalapeños. Then in a mixing bowl, mix the cream cheese and the rest of the mozzarella. Add the pesto and mix until well combined. Divide the pesto cheese into 6 then place onto each of the jalapeños. Bake for 12 – 15 minutes.

Keto Pesto Poppers

These Keto Pesto Poppers are packing the perfect amount of Heat and Flavour. They make a fantastic make ahead appetizer that can be reheated in a few minutes. They’re Perfect for Watching the Big Game or for Summer Potlucks.

Keto Pesto Poppers

Ingredients

3 Jalapeños

1/4 Cup Cream Cheese

1/2 Cup Mozzarella Cheese (divided)

3 Tbsp Pesto

Directions

1. Preheat oven to 425 F.

2. Slice the jalapeños in half. Remove the seeds, then place onto a baking sheet. Cut half of the mozzarella into 6 slices, then place onto each of the jalapeños.

3. In a mixing bowl, mix the cream cheese and the rest of the mozzarella (shredded). Add the pesto and mix until well combined. Divide the pesto and cheese mixture into 6, then place onto each of the jalapeños. Bake for 12 – 15 minutes.

This recipe makes 6 Keto Pesto Poppers.

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1 Keto Pesto Poppers = 1 Serving

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