recipes

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 1 Comment

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 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.

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.

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

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with easy Keto Gravy

Crock Pot Egg Roll Bowl

Let’s Connect on Social Media

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Keto Snickerdoodle Woopie Pies

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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.

Baked Jicama Fries with Easy Keto Gravy

June 1, 2018 by officially gluten free 8 Comments

Baked Jicama Fries with Easy Keto Gravy

These Gluten Free Baked Jicama Fries with Easy Keto Gravy are a Delicious Low Carb Alternative to Traditional Fries. They’re high in Fibre and are half the calories. They’re also a Good Source of Vitamin C. You can’t have Fries without the Gravy so I made this Flavourful Creamy Beef and Mushroom Keto Gravy. It’s so Quick and Easy to Make and requires only a Few Simple Ingredients.

To make the Jicama Fries, you peal, then slice the Jicama into fries. Then in a large pot boil the Jicama fries for approximately 25 – 30 minutes, then strain off the water. Preheat oven, then melt the butter to toss the fries in. Toss until well coated, then sprinkle the garlic powder, the onion powder and the salt. Toss until the fries are evenly coated. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.

To make the Easy Keto Gravy, start by frying the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper. If using salted beef broth you may not need to add any more salt.

Baked Jicama Fries with Easy Keto Gravy

These Low Carb Baked Jicama Fries with Easy Keto Gravy make a perfect side for you’re Low carb Burger or can be made a meal by adding a bit of mozzarella cheese to make a delicious Keto Poutine. I had never tried Jicama before but was presently surprised. It’s insides are creamy white with a crisp texture that resembles raw potato or pear. The flavour is sweet and starchy. In Mexico, it’s often eaten raw and is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.

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.

Baked Jicama Fries with Easy Keto Gravy

Ingredients

For the Jicama Fries

1 Med Jicama

5 Tbsp Butter

1/2 Tsp Onion Powder

1/2 Tsp Garlic Powder

1/2 Tsp Salt

For the Keto Gravy

1/4 of a White Onion

2 Cups Sliced Mushrooms

3 Tbsp Butter

1 Clove Garlic

2 Cups Beef Broth

1 Tbsp Balsamic Vinegar (optional)

1 Tbsp Heavy Cream

Salt and Pepper (to Taste)

Directions

For the Jicama Fries

1. Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 – 30 minutes. Then strain off the water.

2. Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.

3. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.

For the Easy Keto Gravy

1. In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.

2. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.

Note: If using salted beef broth you may not need to add any more salt.

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If you liked this recipe for Baked Jicama Fries with Easy Keto Gravy, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Crock Pot Egg Roll Bowl

Keto Pesto Poppers

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Jicama Fries with Easy Keto Gravy

Baked Jicama Fries with Easy Keto Gravy

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Fries

Cuisine: American

Serves: 4 servings

Ingredients

For the Jicama Fries
1 Med Jicama
5 Tbsp Butter
½ Tsp Onion Powder
½ Tsp Garlic Powder
½ Tsp Salt
For the Keto Gravy
¼ of a White Onion
2 Cups Sliced Mushrooms
3 Tbsp Butter
1 Clove Garlic
2 Cups Beef Broth
1 Tbsp Balsamic Vinegar (optional)
1 Tbsp Heavy Cream
Salt and Pepper (to Taste)

Instructions

For the Jicama Fries
Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 - 30 minutes. Then strain off the water.
Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.
Place the jicama fries ½ inch apart on a ungreased baking sheet. Bake for 30 - 40 minutes, turning half way.
For the Easy Keto Gravy
In a frying pan, fry the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes.
Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.
Note: If using salted beef broth you may not need to add any more salt.

Low Carb Waffled Tuna Cakes

May 25, 2018 by officially gluten free Leave a Comment

Low Carb Waffled Tuna Cakes

These Gluten Free Low Carb Waffled Tuna Cakes are an inexpensive appetizer, side dish or meal. They’re loaded with Healthy Fats and Protein and can be thrown together in a few minutes with Items from your Pantry. I used Solid White Albacore Tuna, which is better quality but the recipe can be made with any canned tuna or salmon you have on hand.

You’ll Love how easy these Keto Tuna Cakes are to make. First you drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined. Then preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

Low Carb Waffled Tuna Cakes

I like making these Low Carb Waffled Tuna Cakes on a Hot Summer Day because the Waffle Iron doesn’t Heat up my House as much as using the Stove or Oven would. On really hot days, I’ve even plugged it in outside. It makes dinner time so easy and the best part is you’re family will absolutely love them. These crispy and satisfying fish cakes can be made ahead of time and then reheated in the oven or toaster oven. They can even be reheated in the waffle iron.

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.

Low Carb Waffled Tuna Cakes

Ingredients

2 Cans Tuna

1 Egg

1 Tsp Minced Garlic

3 Tbsp Mayonnaise

1 Tbsp Lemon Juice

1/4 Cup Crushed Pork Rinds (or GF Bread Crumbs)

1/2 Tsp Onion Powder

2 Tbsp Melted Butter

Salt and Pepper (to taste)

Directions

1. Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined.

2. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

This recipe makes 6 Low Carb Waffled Tuna Cakes.

For the Dill Pickle Dip

Ingredients

2 Small Dill Pickles

2 Tbsp Mayonnaise

1 Tbsp Lemon Juice

1 Tbsp Fresh Dill

Salt to taste

Directions

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

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If you liked this recipe for Low Carb Waffled Tuna Cakes, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Crock Pot Lazy Egg Roll Bowl

Keto Pesto Poppers

Let’s Connect on Social Media

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Twitter

Instagram

Low Carb Waffled Tuna Cakes

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto Gluten Free Appetizers

Cuisine: American

Serves: 6 Waffles

Ingredients

2 Cans Chunk Tuna
1 Egg
1 Tsp Minced Garlic
3 Tbsp Mayonnaise
1 Tbsp Lemon Juice
¼ Cup Crushed Pork Rinds (or GF Bread Crumbs)
½ Tsp Onion Powder
2 Tbsp Melted Butter
Salt and Pepper (to taste)

Instructions

Drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined.
Preheat your waffle iron, then use the melted butter to coat the hot iron. Divid the tuna mixture into 6 and place each portion onto the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.
This recipe makes 6 Low Carb Waffled Tuna Cakes.

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

If you liked this recipe for Keto Pesto Poppers, You may also like these Low Carb Recipes:

Keto Buffalo Chicken Taquitos

Bacon Crab Rangoon Fat Bombs

Crock Pot Egg Roll Bowl

Low Carb Broccoli Cheddar Muffins

Let’s Connect on Social Media

Keto Pesto Poppers

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Author: Lyndsay Baker

Recipe type: Keto Appetizer

Serves: 6 poppers

Ingredients

3 Jalapeños
¼ Cup Cream Cheese
½ Cup Mozzarella Cheese (divided)
3 Tbsp Pesto

Instructions

Preheat oven to 425 F.
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.
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.

Crock Pot Egg Roll Bowl

May 9, 2018 by officially gluten free Leave a Comment

Crock Pot Egg Roll Bowl

This Delicious Lazy Keto, and Gluten Free Crock Pot Egg Roll Bowl is one of my Families Favorite Dinners. The thinly sliced and Caramelized Pork Tenderloin is Absolutely Irresistible when paired with Buttery Fried Cabbage and Onions. I Love how Crock Pots make Dinner so much easier. It’s wonderful to be able throw it all together then forget about it. Coming home to Dinner already ready is priceless.

This Tasty dish is Incredibly Simple and Easy to make. All you have to do is thinly slice up a pork tenderloin. Then fry it in butter, until browned. Add to a crock pot, then thinly slice and fry the cabbage in butter until browned. Add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours.

Crock Pot Egg Roll Bowl

This Gluten Free and Keto Crock Pot Egg Roll Bowl is so Flavourful and Satisfying. It’s much Easier to make than Egg Rolls and Tastes just as Good. If you’re on a Keto or Low Carb Diet you can easily have this dish without any rice or you can have it with cauliflower rice instead. Another great thing about this recipe is it’s versatility. It can be made with Beef or Chicken instead of Pork and can be made with a number of different Vegetables, like Bean Sprouts, Green Onion, Carrots or Celery.

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, 20 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Crock Pot Egg Roll Bowl

Ingredients

2 lbs Pork Tenderloin

1/2 Head of Cabbage

1/4 of an Onion

8 – 10 Mushrooms

6 Tbsp Butter

1/2 Tsp Fresh Ginger (minced)

1/2 Tsp Garlic (minced)

1 Tsp Sesame Oil

1/2 Cup Water

1/2 Tsp Salt

1/2 Tsp Pepper

Directions

1. Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.

2. Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.

3. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it’s own or over basmati or cauliflower rice.

This Crock Pot Egg Roll Bowl serves 6 People.

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If you liked this recipe for Crock Pot Egg Roll Bowl, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Bacon Crab Rangoon Fat Bombs

Keto Sour Cream and Chive Crackers

Keto Chicken Quesadilla

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Crock Pot Egg Roll Bowl

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

Author: Lynday Baker

Recipe type: Keto Crock Pot

Cuisine: American

Serves: serves 6

Ingredients

2 lbs Pork Tenderloin
½ Head of Cabbage
¼ of an Onion
8 - 10 Mushrooms
6 Tbsp Butter
½ Tsp Fresh Ginger (minced)
½ Tsp Garlic (minced)
1 Tsp Sesame Oil
½ Cup Water
½ Tsp Salt
½ Tsp Pepper

Instructions

Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.
Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.
Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it's own or over basmati or cauliflower rice.
This Crock Pot Egg Roll Bowl serves 6 People.

Keto Buffalo Chicken Taquitos

April 11, 2018 by officially gluten free 24 Comments

Keto Buffalo Chicken Taquitos

These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos are incredibly easy to make and they taste Amazing. Who would have thought something so simple could be this good. They’re High in Fat and Low in Carbs. You can have them as a Mid-Afternoon Snack, or a Delicious Keto Appetizer or Side Dish.

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 20 minutes. Then mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6, then make into balls. Place onto a parchment paper lined baking sheet. Bake for 6-8 minutes, or until the edges are golden brown.

Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens.)

Keto Buffalo Chicken Taquitos

These Keto Buffalo Chicken Taquitos are loaded with flavor and provide a nutritious hit of healthy fats. They can be made with many variations. Instead of Franks Red you could use a keto bbq sauce or you could add a little cream cheese and or jalapeños.

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.

Keto Buffalo Chicken Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

1 Cup Shredded Cooked Chicken

1/4 Cup Franks Red Hot Sauce

1 Tbsp Melted Butter

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 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.

2. In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens )

This recipe makes 6 Keto Buffalo Chicken Taquitos.

Note: To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

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If you liked this recipe for Keto Buffalo Chicken Taquitos, then you may also like these recipes for:

Keto Peanut Chicken Satay

Keto Bacon Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Keto Crock Pot Egg Roll Bowl

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Keto Buffalo Chicken Taquitos

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Ketogenic

Serves: 6 Taquitos

Ingredients

1 Cup Old Cheddar Cheese
1 Cup Mozzarella Cheese
½ Cup Parmesan Cheese
1 Cups Shredded Cooked Chicken
¼ Cup Franks Red Hot Sauce
1 Tbsp Melted Butter

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 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.
In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Using the cheese mixture make small balls, then place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let the cheese shells cool for 1- 2 minutes. Flip the shells upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens.)
Note: To reheat these Keto Buffalo Chicken Taquitos, Preheat oven to 350 F. Bake for 6-8 minutes.

Crab Rangoon Fat Bombs

March 28, 2018 by officially gluten free 33 Comments

Crab Rangoon Fat Bombs

These Low Carb Bacon Crab Rangoon Fat Bombs are a small snack that’s High in Fat and Low in Carbs. 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.

I love how easy these Delicious Low Carb Bacon Crab Rangoon Fat Bombs are to Make. Just Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese and the seasoning.

Mix it Well and place it in the fridge until firm. Then roll them in the Deliciously Crispy Bacon.

Crab Rangoon Fat Bombs

These bite-sized Bacon Crab Rangoon Fat Bombs are loaded with flavor and provide a nutritious hit of healthy fats. They’re Gluten Free and Keto. 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.

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.

Bacon Crab Rangoon Fat Bombs

Ingredients

1 Pkg. 8oz Cream Cheese

1 Can Crab 170 g

3/4 Cup Shredded Mozzarella Cheese

1/2 Tsp Finely Minced Garlic

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

Dash of Salt and Pepper

10 Slices Bacon

Directions

1. Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place in the fridge for 1/2 hour.

2. Cook the bacon until crispy. Set aside to cool, then chop into small pieces.

4. Scoop 1 Tbsp size balls of the cream cheese and crab mixture and use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.

Makes 24 Bacon Crab Rangoon Fat Bombs.

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If you liked this recipe for Crab Rangoon Fat Bombs, then you may also like these recipes for:

Keto Pumpkin Cinnamon Rolls

Keto Buffalo Chicken Taquitos

Keto Crock Pot Egg Roll Bowl

Keto Beef Enchiladas

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Crab Rangoon Fat Bombs

5.0 from 1 reviews

Crab Rangoon Fat Bombs

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Prep time

15 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto

Cuisine: Fat Bomb \ Appetizer

Serves: 24 bombs

Ingredients

1 Pkg. 8oz Cream Cheese
1 Can Crab 170 g
¾ Cup Shredded Mozzarella Cheese
½ Tsp Finely Minced Garlic
½ Tsp Garlic Powder
½ Tsp Onion Powder
Dash of Salt and Pepper
10 Slices Bacon

Instructions

Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place the bowl in the fridge for ½ hour.
Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
Scoop 1 Tbsp size balls of the cream cheese and crab mixture, then use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.
Makes 24 Bacon Crab Rangoon Fat Bombs.

Chocolate Dipped Marshmallow Pops

March 19, 2018 by officially gluten free Leave a Comment

Chocolate Dipped Marshmallow Pops

My Family and I had so much fun making these Chocolate Dipped Marshmallow Pops for Easter. Not only are they Super Cute and Customizable but they’re so Delicious. My Son lit up with excitement as he Tasted the First Bite. They’re sooooo Good!!! he yelled. I definitely agree, they’re Amazing.

They’re really easy to make and only take a few ingredients. All you have to do is melt down the Marshmallows and mix in the Powdered Sugar. Knead the mixture for a few minutes until its smooth and no longer sticky. Then Roll it out using a little extra Powdered Sugar.

Use a Cookie Cutter to Cut Out the Shapes. Rinsing the cookie cutter in hot water after every 2nd or 3rd Cut, helps to keep the shapes from sticking to it. Place the shapes onto a tray or plate and place in the freezer for 20 minutes.

Using a Double Broiler or Microwave, Melt the Chocolate and or Chocolate Coating. Adding a tsp or two of Coconut Oil or Vegetable Shortening to help it harden. Dip and Decorate the Marshmallow Shapes with the Melted Chocolate Coating. Then Place in the freezer for a few minutes or until set.

Chocolate Dipped Marshmallow Pops

These delicious Gluten Free Chocolate Dipped Marshmallow Pops are the Perfect Easter Treat to Make with the Kids. My son loved getting to decorate them and of course, he loved eating them even more. I’d be lying if said he was the only one that Loved them. They’re definitely my favourite treat too. I love how customizable they are. You can make any shape or flavour, for any occasion.

I didn’t add any colouring or flavouring to this recipe but I did use some when I made these Marshmallow Peppermint Patties. They’re incredibly Soft and Chewy, with just a hint of mint.

There are so many other flavour combinations I’m excited to try. I think the first one will be Rootbeer Flavoured and after that will be Liquorice or Banana. I already have a cookie cutter for every occasion so making these delicious Chocolate Dipped Marshmallow Pops again, is definitely in our future. I can already picture the cute Christmas and Halloween Marshmallow Treats we’ll make.

Chocolate Dipped Marshmallow Pops

Ingredients

1 Tbsp Butter

25 Large Marshmallows

1 1/4 Cups Powdered Sugar

3 Cups Chocolate Coating

Directions

1. Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.

2. Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.

3. Remove from heat and stir in 1/2 of a cup of the Powdered sugar. Quickly stir until combined then scrape onto 1/2 cup powdered sugar spread onto the counter.

4. Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.

5. Melt the chocolate in a double broiler or in the microwave.

6. Roll out the marshmallow mixture on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 – 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes. The return to the freezer for a few more minutes.

7. Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

Tip: To make a homemade Chocolate Coating use 3 Cups Chocolate + 2 Tsp Coconut Oil.

This Recipe Makes 20 Chocolate Dipped Marshmallow Pops.

If you liked this recipe for Chocolate Dipped Marshmallow Pops, Then you may also like these recipes for:

Gluten Free Baked Apple Fritters

Baked Apple Pie Rice Paper Rolls

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Perogies

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This is the Cookie Cutters I used for this Chocolate Dipped Marshmallow Pops Recipe.

I found them and the Coloured Chocolate Coating at Michael’s.

Chocolate Dipped Marshmallow Pops

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Lyndsay Baker

Recipe type: Easter Treats

Cuisine: Gluten Free

Serves: 20 Marshmallow Pops

Ingredients

1 Tbsp Butter
25 Large Marshmallows
1¼ Cups Powdered Sugar
3 Cups Chocolate Coating

Instructions

Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
Remove from heat and stir in ½ of a cup of the Powdered sugar. Quickly stir until combined then scrape onto ½ cup powdered sugar spread onto the counter.
Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.
Melt the chocolate in a double broiler.
Roll out on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 - 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes.
Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

Gluten Free BBQ Cauliflower Wings

March 14, 2018 by officially gluten free 1 Comment

Gluten Free BBQ Cauliflower Wings

These Gluten Free BBQ Cauliflower Wings have the perfect Crunch and Sticky Sweetness. My family likes them just as much as they like Chicken Wings. I love an affordable meal that I can sneak in there during the week and these Gluten Free BBQ Cauliflower Wings are a Fraction of the Price of Chicken wings. They’re perfect for if you do No-Meat Monday’s or are trying to eat Less Meat. I try to make Vegetarian meals at least a few times a week. It goes a long way on our grocery bills and we never miss the meat.

To make this easy recipe, you whip up a quick batter using rice flour and your choice of starch. I use Potato Starch but you can use Tapioca or Corn Starch instead if you’d prefer to. Coat the Cauliflower Pieces in the Batter. Place them onto a Baking Sheet and Roast for 20 minutes.

Toss the Roasted Cauliflower in the BBQ Sauce and Roast for another 5 – 10 minutes. We like it Served with a Side of Blue Cheese or Ranch Dressing and Veggie Sticks, usually Carrots and Celery or whatever I have in the Fridge.

Gluten Free BBQ Cauliflower Wings

Have you tried Cauliflower Wings yet? They’re even tastier then I expected them to be. They’ve replaced Chicken Wings at our house. I was making the Hot Sauce Version of this recipe a lot but my Son wouldn’t touch it because they were Too Hot. So I decided to Switch it up and use my favourite Gluten Free BBQ Sauce (Sweet Baby Rays) on them instead. My son loved it and My husband and I both preferred the BBQ sauce too. I’ve been making them this way ever since. They make a perfect appetizer or make a great side with rice and steamed vegetables.

If you’re looking for another delicious Gluten Free Recipe, 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 BBQ Cauliflower Wings

Ingredients

1 Head Cauliflower

1/2 Cup Rice Flour

1/4 Cup Potato Starch

1/2 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Cup Water

4 Tbsp Butter

1 Cup Gluten Free BBQ Sauce

Directions

1. Pre heat oven to 425 F.

2. Wash then chop the cauliflower into bite sized pieces.

3. In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they’re well coated.

4. Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.

5. Bake for 5 minutes, remove from the oven but don’t turn them. Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.

6. In a large bowl gently mix the roasted cauliflower with the bbq sauce until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

Note: This Recipe can be made Vegan by switching out the Butter for Cooking Oil, Margarine or Coconut Oil.

If you liked this recipe for Gluten Free BBQ Cauliflower Wings you may also like these recipes for:

Low Carb Sour Cream and Chive Crackers

Keto Slow Cooker Broccoli Soup

Gluten Free Vanilla Pudding Cookies

Jalapeno Bacon Bombs

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Gluten Free BBQ Cauliflower Wings

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Vegetarian Appetizer

Serves: 1 batch

Ingredients

1 Head Cauliflower
½ Cup Rice Flour
¼ Cup Potato Starch
½ Tsp Garlic Powder
½ Tsp Salt
½ Cup Water
4 Tbsp Butter
1 Cup Gluten Free BBQ Sauce

Instructions

Pre heat oven to 425 F.
Wash then chop the cauliflower into bite sized pieces.
In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they're well coated.
Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.
Bake for 5 minutes, remove from the oven but don't turn them. Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.
In a large bowl mix the roasted cauliflower with the bbq sauce. Gently mix until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

Gluten Free Blueberry Loaf

February 22, 2018 by officially gluten free 2 Comments

Gluten Free Blueberry Loaf

You’re going to Love this Delicious Gluten Free Blueberry Loaf Recipe. It’s a Moist Bread that tastes like a Blueberry Muffin. It isn’t too sweet and is just loaded with juicy Blueberries. It’s an easy recipe that can be made in one bowl and whipped up in a couple of minutes.

To make this delicious Gluten Free Blueberry Loaf you, whisk the egg in a large bowl, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.

Then, stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

Spoon into a greased bread pan. Bake for 35 – 40 minutes. Let Cool Completely before removing from the pan.

Gluten Free Blueberry Loaf

To make this tasty Gluten Free Blueberry Loaf, I used Fresh Blueberries but you could also use Frozen. You could also substitute the Blueberries for Raspberries, Strawberries, Cherries or Apples and Cinnamon.

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.

Gluten Free Blueberry Loaf

Ingredients

1 Egg

3/4 Cup Sugar

1/4 Cup Melted Butter

1 Cup Sour Cream

1 3/4 Cups Rice Flour

1/2 Cup Potato Starch (or Tapioca Starch or Corn Starch)

2 Tsp Baking Powder

1 1/2 Cups Blueberries

Directions

1. Pre Heat oven to 350 F.

2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream. Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

3. Spoon into a greased bread pan. Bake for 35 – 40 minutes.

Note: Let Cool Completely before removing from the pan.

This Recipe Makes 1 Gluten Free Blueberry Loaf.

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If you liked this recipe for Gluten Free Blueberry Loaf you may also like these recipes for:

Gluten Free Perogies

Gluten Free Butter Pie Crust

Low Carb French Toast Casserole

Keto Sausage Rolls

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Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Bread

Serves: 1 loaf

Ingredients

1 Egg
¾ Cup Sugar
¼ Cup Melted Butter
1 Cup Sour Cream
1¾ Cups Rice Flour
½ Cup Potato Starch (or Tapioca Starch or Corn Starch)
2 Tsp Baking Powder
1½ Cups Blueberries

Instructions

Pre Heat oven to 350 F.
In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.
Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.
Spoon into a greased bread pan. Bake for 35 - 40 minutes.