Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free – 1.3 g Net Carbs
This recipe is super easy and uses just a few simple ingredients. One bowl and a microwave is all you need to make creamy, delicious Keto Fudge.
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the pieces. However, here is a general break down of the nutrition info for 16 servings (1 recipe):
Per piece: 113 Calories, 10.9g Fat, 1g Protein, 2.7g Total Carbs, 1.4g Fiber, 1.3 g Net Carbs
Keto Quick & Easy Fudge by Noreen’s Keto Kitchen!
Ingredients:
3/4 cup of Low Carb Powdered Sweetener ( I use granular Swerve that I grind in my nutribullet)
1/3 cup of Unsweetened Cocoa Powder
2 ounces of Unsweetened Baking Chocolate, chopped
1/2 cup of Salted Butter ( 1 stick)
2/3 cup of Heavy Whipping Cream
1 teaspoon of Vanilla Extract
Toppings: you can add chopped walnuts, almonds, unsweetened shredded coconut, Lily’s Chocolate Chips, Swirl in a little bit of low carb peanut butter, the options are endless!
Instructions:
Line a small square pan or tupperware container (less than 6 inch) with aluminum foil. Make sure to line the edges of the pan with foil as well.
Grease the foil well with butter.
In a medium microwavable bowl, add the butter, heavy cream, cocoa powder and baking chocolate.
Microwave for 1 minute, stir well, microwave again for 1 minute, stir well, and repeat until all the baking chocolate bits are melted (2-3 minutes total)
Stir in the powdered slow carb sweetener and vanilla extract
Stir mixture well until smooth and creamy and the sweetener is dissolved.
Pour fudge batter into prepared pan.
Cover and refrigerate for about 2 hours or until firm.
Lift the fudge from the pan using the foil sides
Cut into squares of your desired size
Store in an airtight container in the fridge or freezer.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
***Some Handy Dandy Tips from Noreen’s Keto Kitchen:
These are awesome as little Keto Hot Fudge Pods!! What does that mean? Well, heat one of the fudge pieces up in the microwave for about 20 seconds and you get……. Keto Hot Fudge! Yum! Pour over your favorite Keto desserts (Brownies, Cheesecakes,etc) or Low Carb Ice Cream.
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 1 serving (recipe makes 2 servings) :
Per serving: 475 Calories, 30.6g Fat, 29g Protein, 15g Total Carbs, 8g Fiber, 7g NET CARBS
Keto Crispy Onion Rings by Noreen’s Keto Kitchen
Ingredients:
1 Large Onion (sliced into rings about 1/2 inch thick)
3 Tablespoons of Coconut flour
1/4 teaspoon of Sea Salt
1/4 teaspoon of Black Pepper
2 Large Eggs
2 Ounces of Pork Rinds (ground or smashed into crumbs)
6 Tablespoons of Almond Flour
2 Tablespoons of Grated Parmesan Cheese
1/4 teaspoon Paprika
1/4 teaspoon of Garlic Powder
Oil for frying (about 1/4 -1/2 cup)
Instructions:
Slice up your onion into rings about 1/2 inch thick and separate out the rings of the onion.
Heat up the oil in a large pan over medium heat.
Toss the onion rings in the coconut flour to dredge them.
Whisk the eggs in a small bowl.
In a bowl combine the ground pork rinds, almond flour, parmesan cheese, salt & pepper, paprika and garlic powder. Mix well. This is our onion ring coating!
Dip the coconut flour coated onion rings in the egg wash and then dip into the pork rind mixture, making sure they are well coated.
Coat the onion rings one at a time and place on a pile on a plate.
Fry onion rings until golden brown (about 2 minutes) and then turn over and cook another 1-2 minutes until golden brown.
Remove onion rings from pan and transfer to a plate lined with paper towels.
Serve with your favorite keto dipping sauce, sugar free ketchup or whatever else you like!
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
With warm weather approaching and the sunny outdoors calling to us, who wants to spend all evening indoors cooking dinner? Not me! That’s for sure!
Fresh and yummy salads are my go-to meals when it’s hot out and I don’t want to spend much time cooking. I am going to share with you some of my favorite quick, easy and delicious Keto Summer Salad ideas to keep it interesting and delicious this summer!
Buffalo Chicken Salad with Blue Cheese Dressing
To make this super easy, buy a pre-cooked rotisserie chicken, and toss the white meat in buffalo sauce (equal parts melted butter & franks hot sauce for medium heat). Serve buffalo chicken over a bed of greens or your favorite salad and top it all off with a yummy blue cheese dressing. Throw in some finely chopped celery for that crunch and there you have it! Low carb Buffalo Chicken Salad!
If you are grilling outside, well season your chicken with salt & pepper and grill it up! Slice it and toss in buffalo sauce.
I am a little lazy keto when it comes to dressings, I usually buy Ken’s Blue Cheese. It’s relatively low in carbs and gluten free but not made with keto friendly oils. I don’t eat it that often so I kind of consider it a cheat when I do.
If you are strict, you can always make you own blue cheese dressing! When I am feeling a bit less lazy, I will make the blue cheese dressing from scratch. It’s actually super easy to make.
Keto Blue Cheese Dip/Dressing by Noreen’s Keto Kitchen
Keto Blue Cheese Dressing
Ingredients:
2.5 oz (70g) crumbled blue cheese
4 Tablespoons of full fat sour cream
3 Tablespoons of keto friendly mayonnaise
1 Tablespoon of white vinegar (whatever kind you like is ok)
1/4 teaspoon of garlic powder
salt and pepper to taste
Combine all the ingredients in a bowl and mash and blend well. Season with salt and pepper. Cover and refrigerate for about an hour or so to let the flavors come together. If you want to thin out the dressing a bit, add a tad bit more vinegar. Serve over your favorite salad or as a dip for buffalo chicken wings! Yum!
Classic Caesar Salad
Always a classic and always delicious! Serve this salad with grilled or sauteed chicken or shrimp, topped with shaved parmesan and creamy caesar dressing. To keep it Keto you just have to skip the croutons! Caesar Salad is usually served on chopped Romaine Lettuce, but use what you want.
For the protein: You can grill, blacken, sautee, fry, bake, or buy (rotisserie chicken) the chicken or shrimp to add to your Caesar Salad.
The Dressing: I tend to buy most of my salad dressings, for the sake of convenience, but for holidays and special occasions, nothing beats a fresh and delicious homemade dressing. Check out my Classic Caesar Keto Dressing recipe below!
Keto Classic Caesar Dressing by Noreen’s Keto Kitchen
Ingredients:
1-2 Cloves of Garlic, finely minced
4 Anchovy Fillets or 2 teaspoons anchovy paste
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of Salt
1 teaspoon Ground Black Pepper
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1 Large fresh egg yolk
1/2 cup Extra-Virgin Olive Oil
1 cup grated Parmesan cheese, the higher quality you can use here the better
Instructions:
Add the minced garlic and anchovy fillets to a medium bowl.
Whisk in the lemon juice, mustard, Worcestershire sauce, salt, pepper and egg yolk.
While whisking, drizzle in the olive oil and continue to whisk until the mixture is emulsified.
Add the parmesan cheese and mix well.
Use the dressing immediately, or store in the fridge in an airtight container for up to 2 days.
With the raw egg yolk included in this recipe you will want to use this dressing ASAP. It is so yummy that I guarantee that won’t be a problem!
Cobb Salad
I love Cobb Salad! Who can argue with seasoned grilled chicken, chopped hard boiled egg, real bacon crumbles, chopped avocado, blue cheese crumbles, sliced red onion, tomato and a nice creamy dressing, all over your favorite salad mix! Sign me up! There really is nothing fancy about a Cobb Salad – use the toppings you like and your favorite dressing and you have a simple, delicious, healthy, summer salad!
Taco Salad
Ditch the drive thru and serve this mexican inspired salad! Treat the taco Salad like tacos, so that means any toppings go:
Guacamole, smashed avocado, chopped jalapeno, pico de gallo, cooked ground seasoned beef/turkey/chicken, shredded cheese, sour cream, salsa, black olives, diced red onion, chopped tomatoes, squeeze of lime juice, fresh cilantro, etc.
The possibilities are endless and so customizable!
Big Mac Salad
Ditch the drive thru and opt for a Keto-ized Big Mac inspired Salad instead. Sliced up burgers, on a bed of chopped Iceberg or romaine lettuce, finely diced white onions, chopped pickles, and big mac sauce/dressing. It’s a pretty awesome replacement for the carb & sugar laden fast food one.
Keto Secret Sauce by Noreen’s Keto Kitchen
Ingredients:
1/2 cup of Low Carb Mayonnaise
2 Tablespoons of French dressing or Thousand Island Dressing ( I use the lowest carb one I can find)
2 Tablespoons of Dill Pickle Relish
1/2 Tablespoon of Sweet Relish
1 teaspoon of Dried Minced Onion
1 teaspoon of Sugar Free Ketchup
1 teaspoon of White Vinegar
1/8 teaspoon of Salt
Instructions:
Add all of the sauce ingredients into a small bowl. Mix until well combined. Cover and refrigerate for at least an hour, before serving. Will keep in the fridge for up to 3 days.
Grilled Shrimp Salad
Shrimp is a great quick dinner idea because it cooks super fast. Before grilling, sauteing, or broiling, toss the shrimp in your favorite seasonings.
I like to change up it all the time, but here are some of my go to seasoning choices:
Old Bay Seasoning
Slap ya Mamma Seasoning
Butter, garlic, pepper, splash of lemon juice
Buffalo Shrimp – melted butter and franks red hot sauce
Tuna Salad
I love a nice Tuna salad anytime but it’s super great in the summer because it requires no oven!! (if you leave out the hard boiled eggs). Check out the recipe below:
This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same. Serve over a bed of leafy greens, piled up in a FatHead Bun with some bacon, or wrapped up in large romaine lettuce leaves. Or like how I ate most of it – straight out of a bowl!!
Ingredients:
2 cans of high quality Tuna (8-10 ounces total)
1/2 cup of Low Carb Mayonnaise
1 Tablespoon of Brown Mustard
1 Tablespoon of Dill Relish (or chopped up dill pickles)
1/3 cup of Celery, finely chopped
Salt, to taste
Pepper, to taste
Dash of Paprika
1/8 teaspoon of Garlic Powder
Green Onions, finely chopped (optional)
2 Hard Boiled Egg, finely chopped (optional)
Bacon crumbles (optional)
Instructions:
Combine all ingredients in a bowl and stir until well combined. Add salt & pepper to taste. Refrigerate any leftovers.
Serve Keto Tuna Salad on a bed of Butter Lettuce, Romaine, Spring Mix, Spinach, etc. Or eat on slices of cucumber or piled up on a Fathead bun with a strip of bacon… YUM!! This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.
Chicken, Bacon and Ranch Salad
I love the flavor combo of grilled chicken, melted cheese, bacon crumbles and yummy ranch dressing. For the dressing, I buy mine from a local orchard that has a farmers market. They make a bunch of their own sauces, dressings, jams,etc. The ranch I get is AWESOME and zero carbs per serving. Find a ranch dressing that you love and is low carb and you will stick with it! Check out your local markets, farms and orchards because you never know what amazing treats you will find.
If you aren’t lucky enough to have found the perfect ranch dressing to buy, a packet of hidden valley ranch seasoning will do as well. If you want to make your own homemade Keto Ranch Dressing, here’s my recipe:
Keto Ranch Dressing by Noreen’s Keto Kitchen
Nutrition Information:
Per Serving (12 servings in recipe): 150 calories, 16g fat, 1g carbs; 0.5g protein
Ingredients:
1 cup of Low Carb Mayonnaise
1/2 cup of Full Fat Sour Cream
1/2 teaspoon of Dried Chives
1/2 teaspoon of Dried Parsley
1/2 teaspoon of Dried Dill Weed
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Onion Powder
1/8 teaspoon of Salt
1/8 teaspoon Ground Black Pepper
Instructions:
In a large bowl, whisk together all of the ingredients: low carb mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt & pepper.
Cover and refrigerate for at least an hour before serving.
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard cake pan:
Per slice: 230 Calories, 20g Fat, 6g Protein, 6 Total Carbs, 4g Fiber,
2g NET CARBS per slice
Keto Strawberry Lemonade Cheesecake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, melted
1/4 Cup of Full Fat Sour Cream
1 teaspoon of Baking powder
1 teaspoon of Vanilla extract
Lemon Zest of 1 Lemon
8-10 Strawberries to garnish, cut in half ( I used thawed frozen berries and they worked great!)
Cheesecake Layer
1 cup cream cheese, softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg, at room temperature
Lemon zest of 1 lemon
Instructions:
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg, and lemon zest until fully combined, about 1-2 minutes. Set aside for later.
CAKE LAYER
Preheat the oven to 350F degrees.
Line a 8-9 inch cake tin with parchment paper. You can make this in a small rectangle dish, loaf pan, etc.
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter.
Add the eggs, lemon juice, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin and spread out evenly.
Now pour the prepared cheesecake layer onto the lemon cake. Smoothing it out evenly.
Arrange the Strawberries on the top of the cheesecake layer, pushing them down slightly into the cheesecake.
Bake for 35-45 minutes until firm and the top is cooked.
A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place cake on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 230 Calories, 20g Fat, 6g Protein, 6 Total Carbs, 4g Fiber,
2g NET CARBS
Keto Lemon Crumble Cheesecake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, melted
1/4 Cup of Full Fat Sour Cream
1/4 teaspoon of Salt
1/2 teaspoon of Baking powder
1/2 teaspoon of Vanilla extract
Lemon Zest of 1/2 a Lemon
Squeeze or 2 of lemon juice
Crumble Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened
1 teaspoon of Cinnamon
Cheesecake Layer
1 cup cream cheese, softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature
Lemon zest of 1/2 a lemon
Instructions:
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg, and lemon zest until fully combined. Set aside for later.
CAKE LAYER
Preheat the oven to 350F degrees.
Line a loaf cake tin with parchment paper.
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter.
Add the eggs, lemon juice, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, salt, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin.
Now pour the prepared cheesecake layer onto the lemon cake in the loaf tin.
You can use a butter knife to gently swirl the cake batter and cheesecake layer a little bit. Totally an optional step here.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 35-45 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
Variations: Not a fan of Lemon? Leave it out for a plain but awesome coffee cake. Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the cheesecake layer?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.
*** I made this recipe in a loaf pan but it could easily be made into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!Net Carbs: 2.6 grams
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (3 servings): Calories 439 Carbs: 4.7 grams Dietary Fiber: 2.1 grams
Net Carbs: 2.6 grams Fat: 24.7 grams Protein: 48.8 grams
Keto Crispy Chicken Tenders by Noreen’s Keto Kitchen!
Ingredients:
1 Pound of Boneless, Skinless Chicken Breast or Tenders
1.5 Ounces of regular Pork Rinds, crushed
8 Tablespoons of Almond Flour
1/2 teaspoon each of: Salt, Pepper, paprika, garlic powder, & slap yo mama seasoning mix (optional)
Additional Salt & Pepper to season chicken breast
1 Tablespoon of Grated Parmesan cheese (I use the plastic jar stuff, no need to get fancy here)
1 Large egg
Dash of cream or half & half (optional)
1 teaspoon of Brown Mustard
Olive Oil for frying – or any Keto friendly oil such as Avocado or Coconut oil
Instructions:
Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy. If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet.
Lightly season the chicken pieces with salt & pepper.
In a bowl combine the crushed pork rinds, almond flour, parmesan cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning.
To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency. It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
In a separate bowl, combine the egg, mustard and dash of cream/half & half. Give it a good mix.
Time to start cooking!!!
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan. Let the oil heat up for a few minutes on medium heat. In the meantime, you can start coating the chicken.
Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated.
Then dip into the pork rind coating, and place on a plate. Continue to coat all pieces with the egg mixture and then the pork rind mixture.
Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil
Cook on medium heat about 5 minutes per side, until golden brown and crispy.
Remove chicken from pan and let drain on a paper towel covered plate.
Winner Winner Chicken Dinner is READY!!!!
Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Leftovers can be chopped up and put on a salad, in a fathead bun sandwich or added to a Lettuce wrap.
Variations – This recipe can be easily modified for sooooo many things!
If you want to use this chicken as the base of a Chicken Parmesan dish, I would switch out the paprika for some dried oregano or basil, and maybe add a bit more parmesan to the coating.
For Spicy Chicken tenders, add more slap yo mama seasoning or your own choice of spicy seasonings.
For Buffalo Chicken tenders: after frying the chicken, toss & coat them in buffalo sauce. I always make my own buffalo sauce: equal parts melted butter to Frank’s Original Red Hot sauce for medium spiciness.
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
Here’s my recipe with pictures!
Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy. If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet. Lightly season the chicken pieces with salt & pepper.In a bowl combine the crushed pork rinds, almond flour, parmasean cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning. To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency. It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.In a separate bowl, combine the egg, mustard and dash of cream/half & half. Give it a good mix. Time to start cooking!!!Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated. Then dip into the pork rind coating, and place on a plate. Continue to coat all pieces with the egg mixture and then the pork rind mixture
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan. Let the oil heat up for a few minutes on medium heat. In the meantime, you can start coating the chicken.Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil Cook on medium heat about 5 minutes per side, until golden brown and crispy. Remove chicken from pan and let drain on a paper towel covered plate.
Winner Winner Chicken Dinner is READY!!!! Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Nutrition information will vary depending on what brands you use. However, here is a general break down of the nutrition info (for 4 servings):
Calories: 230, Total Carbs: 1.5 grams, Dietary Fiber: 0.1 grams, Net Carbs: 1.4 grams, Fat: 19.7 grams, Protein: 8.8 grams.
I can’t take credit for creating this yummy low carb garlic farmer’s cheese spread. I had it once at my boyfriend’s parents house and well, I had to try to recreate it as soon as possible! It has become a staple at my house now. Anytime I make sauteed or roasted pork chops, or grilled chicken, I also make this yummy garlic cheese spread to serve along side my protein. I love dipping my roasted Brussels Sprouts in it! Any leftovers from dinner, can be used as a veggie dip- I personally love dipping sliced radishes in this stuff, but celery would work too.
Keto Garlic Farmers Cheese Spread by Noreen’s Keto Kitchen!
Ingredients:
7.5 ounce block of Farmer Cheese ( I use Friendship brand, pictured below)
Full Fat Sour Cream – about 2-3 heaping Tablespoons ( I mean the utensil and not the measuring spoon)
Low Carb Mayonnaise- 1 heaping Tablespoons ( I mean the utensil and not the measuring spoon)
1/8 teaspoon of Salt, or to taste
1/8 teaspoon of Pepper, or to taste
1 clove of fresh Garlic, crushed (This is pretty essential, garlic powder just won’t cut it here)
Instructions:
In a bowl, combine and mash with a fork, the farmers cheese, mayonnaise, salt, pepper & crushed garlic.
Mix in 2 heaping spoonfuls of the sour cream.
Stir well. We are going for a consistency similar to Ricotta Cheese. If it seems a little too thick add another spoonful of sour cream & mix well.
And that’s it! I like to refrigerate for a bit before serving to let the garlic come alive, but it’s not really necessary.
Serve with any meat, fish or poultry. Leftovers can be used as a veggie dip- I personally love this dip with sliced radishes, but celery or cucumbers are good options too!
Some Recipe Notes:
I use whatever low carb mayo I have on hand; which tends to be more Dirty Keto, because of the soybean oil. I don’t fret too much since I don’t use mayo regularly. If you are strict Keto, then use a Mayo that contains Avacado or Olive oil.
If you can’t find Farmer Cheese, there are tons of recipes on how to make it if you google “How to make Farmer Cheese”. It looks super quick & easy to make. But I buy mine at Stop & Shop or ShopRite, it’s generally located near the sour cream.
Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
This is a hearty & filling dinner idea! You can reduce the calories by increasing the servings to 8. You will still have decent size pieces and won’t be disappointed! I used Ground Chuck Beef which is higher in calories & fat compared to other ground beef and ground turkey. The nutrition info is based on what I used.
Nutrition information will vary depending on what brands you use. However, here is a general break down of the nutrition info (for 6 servings):
Calories: 525, Total Carbs: 9.6 grams, Dietary Fiber: 2.4 grams, Net Carbs: 7.2 grams, Fat: 39.4 grams, Protein: 39.1 grams.
I make some version of this Keto “Lasagna” pretty regularly. I have learned from all those attempts that it’s best to keep it simple – Meat, Cheese, Sauce, Spinach & Ricotta! Simple & delicious!! This is awesome to make ahead! It sets great overnight and allows you to cut clean slices out of it.
Keto Lasagna with Spinach & Ricotta by Noreen’s Keto Kitchen!
Ingredients:
1 1/2 pounds of Ground Beef or Ground Turkey
10 Ounce Bag of frozen or fresh Spinach
12 Ounces of Whole Ricotta Cheese
12 Ounces of Mozzarella, sliced ( I use blocks so I can cut big, thick slices)
2 cups of Low Carb Tomato Sauce (See below for sauce I use)
1 Medium Egg
1/2 teaspoon of Dried Oregano
1/2 teaspoon of Dried Basil
2 Tablespoons of Minced Garlic (Jarred) or 1-2 fresh cloves, minced
Dash of Salt
Dash of Pepper
Parmesan Cheese to sprinkle on top (optional)
Instructions:
I used a 10 x 7 inch casserole dish, it is almost 4 inches deep. If you add extra layers of meat or veggies you can definitely use a larger dish. Use your best judgement here.
Preheat oven to 350F
Prepare your spinach- rinse and remove large stems
Cook the Ground Beef in a Large saute pan over medium heat. Once browned, drain most of the grease from the pan.
Add in 1 Tablespoon of the Garlic and 1 cup of Tomato Sauce to the Ground Beef and cook for 1-2 minutes.
Add in the whole bag of spinach. It may be overflowing at first but will quickly cook down.
Once the spinach has cooked down, remove pan from heat and set aside.
In a bowl, combine the Ricotta Cheese, 1 Tablespoon of Garlic, egg, salt, pepper, oregano, & basil. Stir until well mixed.
Layer the bottom of a casserole dish with sliced mozzarella cheese. (If you are using shredded, make sure to cover the bottom with cheese.)
Sprinkle some tomato sauce on the 1st layer of Mozzarella.
Now layer half of the meat/spinach mixture over the mozzarella layer.
Sprinkle a little more tomato sauce on the meat layer.
Take half of the Ricotta mixture and spread onto the meat layer.
Now add another layer of Mozzarella and repeat the above steps- sauce, meat/spinach, sauce, & Ricotta.
I finish the top of the Lasagna with either sliced or shredded mozzarella.
Bake for about 30 minutes, until lasagna is browned and bubbly.
Refrigerate any leftovers. This is awesome to make ahead! It sets great overnight and allows you to cut clean slices out of it.
I often add a layer of pepperoni in the lasagna and also on the top, but I was out and not going to the store =p
Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Prepare your spinach- rinse and remove large stems Cook the Ground Beef in a Large saute pan over medium heat. Once browned, drain most of the grease from the pan. Add in 1 Tablespoon of the Garlic and 1 cup of Tomato Sauce to the Ground Beef and cook for 1-2 minutes.
Add in the whole bag of spinach. It may be overflowing at first but will quickly cook down. Once the spinach has cooked down, remove pan from heat and set aside.In a bowl, combine the Ricotta Cheese, 1 Tablespoon of Garlic, egg, salt, pepper, oregano, & basil. Stir until well mixed. Layer the bottom of a casserole dish with sliced mozzarella cheese. (If you are using shredded, make sure to cover the bottom with cheese.) Sprinkle some tomato sauce on the 1st layer of Mozzarella.
Now layer half of the meat/spinach mixture over the mozzarella layer. Sprinkle a little more tomato sauce on the meat layer.Take half of the Ricotta mixture and spread onto the meat layer. Take half of the Ricotta mixture and spread onto the meat layer. Now add another layer of Mozzarella and repeat the above steps- sauce, meat/spinach, sauce, & Ricotta. I finish the top of the Lasagna with either sliced or shredded mozzarella.
Bake for about 30 minutes, until lasagna is browned and bubbly.THIS IS THE SAUCE I USE FOR ALMOST EVERYTHING!!! PIZZA, LASAGNA & MORE!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 10 serving slices from a standard loaf pan:
Per slice: 253 Calories, 22.7g Fat, 4.6g Protein, 6.9g Total Carbs, 4.4g Fiber, 2.5g NET CARBS
This cake is delicious, light and airy (even with all the toppings) and very versatile! You can skip the lemon zest in the cake batter and leave it plain. It then becomes a great coffee cake with crumble topping. Add some sugar free or Lilys Chocolate chips to the plain cake batter and you have choc. chip coffee cake!! YUM!! Leave off the crumble topping and just glaze the lemon loaf with the icing…. Or go crazy like me and do lemon cake, crumble topping and lemon glaze (That is what the nutritional info is based on). However, when I went to go glaze the cake my boyfriend informed me that he already had 2 slices!! So it clearly is optional but a really nice touch. Was I mad that he ate it before I could glaze it? Not at all!!! It’s proof this recipe is a winner!! =)
Keto Lemon Crumb Cake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
4 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, softened to room temperature
1/4 Cup of Full Fat Sour Cream
1/4 teaspoon of Salt
1/2 teaspoon of Baking powder
1 teaspoon of Vanilla extract
Lemon Zest of 1 Lemon (leave out for a plain coffee cake batter)
Crumble Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened
1 teaspoon of Cinnamon
1/4 cup of Walnuts, chopped (optional)
Cream Cheese Glaze:
1 oz of Full Fat Cream Cheese, softened
2 Tablespoons of Butter, softened
2 Tablespoons of Swerve/Erythritol/ Monkfruit
1/2 Tablespoon of Lemon Juice (leave out for plain coffee cake glaze)
1 & 1/2 Tablespoons of Half and Half (cream, almond or coconut milk are fine here if not nut free), and maybe a dash more if glaze is too thick
Instructions:
CAKE LAYER
Preheat the oven to 350F degrees.
Line a loaf cake tin with parchment paper.
In a large bowl, use an electric mixer to cream together the Low Carb Sweetener and butter until soft and creamy, about 2-3 minutes.
Add the eggs, sour cream and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, salt, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 35-45 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Time to make the glaze! Put all of the ingredients for the glaze into a small pot and heat on low-medium until the sweetener has dissolved and the cream cheese has completely melted, whisking frequently. If you find glaze to be too thick add a dash more of half & half.
My approach to glazing this cake was what I would call the Jackson Pollock , but you can use a piping bag for more precision. Make sure to spread some of the glaze around the side of the cake too!
Let the glaze cool and harden and then it’s ready to eat!!
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge long term or on the counter top for a day or two.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
Variations: Not a fan of Lemon? Leave it out for a plain but awesome coffee cake. Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the glaze?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.
*** I made this recipe in a loaf pan but it could easily be made into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Here’s my recipe in pictures!!!
Pour cake batter into parchment lined loaf tin. Prepare the crumble topping. Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well. Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs. Sprinkle the crumble topping over the cake mixture. Bake for 35-45 minutes until firm and the top is cooked. Time to make the glaze! Put all of the ingredients for the glaze into a small pot and heat on low-medium until the sweetener has dissolved and the cream cheese has completely melted, whisking frequently. If you find glaze to be too thick add a dash more of half & half.
The glaze ready to top that cake!
My approach to glazing this cake was what I would call the Jackson Pollock , but you can use a piping bag for more precision. Make sure to spread some of the glaze around the side of the cake too! Let the glaze cool and harden and then it’s ready to eat!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of nutrition info for ONE COOKIE (batch made 18 cookies): Calories: 135 Carbs: 2.8 grams Dietary Fiber: 1.3 grams Net Carbs: 1.5 grams Fat: 12.5 grams Protein: 3.6 grams
I love peanut butter cookies!! I haven’t had any since going Keto over 6 months ago and I figured it was about time I made some!!! These cookies turned out very similar to the ones I made pre-Keto and I am thrilled. They are soft and crumbly and perfect for dipping into beverages!!! **Note: some people consider peanuts/ peanut butter to be Dirty Keto because peanuts are technically a legume and may be inflammatory. Peanuts are relatively low in carbs, so I will indulge in them occasionally in moderation.**
Keto Peanut Butter Cookies by Noreen’s Keto Kitchen!
Ingredients:
2/3 cup All Natural, No Sugar Added Peanut Butter
1/2 cup of Superfine Almond Flour, plus a Tablespoon or so, if you find dough to be too wet
1/2 cup Butter, softened to room temperature
1/2 cup powdered Low Carb Sweetener ( I use Swerve, see note regarding powdered sweetener below)
1 Medium Egg
1 teaspoon of Vanilla Extract
1/2 teaspoon of Baking Powder
Granulated Swerve to coat outside of cookies (Optional)
Instructions:
Preheat the oven to 350 F.
Line cookie sheet with parchment paper.
In a large bowl, use an electric mixer to cream together the peanut butter, butter, and Low Carb Sweetener. Beat until smooth & creamy, a couple of minutes.
Add the egg and vanilla extract and mix well.
Add the almond flour & baking powder to the peanut butter mixture and stir until well combined, dough will start to come together.
Scoop out the cookie dough and roll them between your hands into 1 inch balls. [ If rolling the dough into balls is difficult (dough has gotten too warm) simply pop the dough in the fridge for about 10 minutes. You can even refrigerate or freeze the dough until you are ready to bake.] If the dough seems too wet to you before rolling into balls, add a Tablespoon or so, more of Almond Flour. You want to be careful though, adding to much extra flour will make for dry cookies.
Roll the cookie balls in granulated Low Carb Sweetener. (This is optional)
Place dough balls onto cookie sheet.
With a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
Bake for about 10-12 minutes, until golden brown. Let cool on the baking sheet for at least 5 minutes and then transfer to a wire rack.
Cool completely and store in an airtight container. These will taste better the longer they sit. I find that Sugar alcohol like Swerve, takes a bit longer than regular sugar to set up after baking.
Serve with Coffee, Tea or a glass of Unsweetened Chocolate Almond Milk! YUM!!
***HANDY DANDY TIPS***
If you do NOT have powdered Sweetener, here’s an easy trick! Put the granulated Sweetener in a Nutribullet or blender and pulse for about 10 seconds. Now you have powdered Low Carb “Sugar”!
If you only have granulated Sweetener and no means to powder it, you can go ahead and use it, the texture of the cookie will be a bit more crumbly but still good. The powdered sweetener really helps give a smooth texture to these, so if you can, go with the powdered.
Did the cookies turn out too moist or wet?Here are a couple of things to keep in mind:
Make sure you mix any oil that has gathered on the top of the Peanut Butter jar back into the PB before starting the cookies.
Make sure to cream the Peanut Butter, butter and sweetener really well
It is possible they are a tad under baked, adjust accordingly next time. The cookies should be light to golden brown.
I have noticed with sugar alcohols that they take longer than normal sugar to solidify after being baked. Let the cookies rest overnight, and they will probably dry out a bit. The texture also generally changes a tad, so patience may be key here.
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details)
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Here is my recipe in pictures!!!
In a large bowl, use an electric mixer to cream together the peanut butter, butter, and Low Carb Sweetener. Beat until smooth & creamy, a couple of minutes.
Add the egg and vanilla extract and mix well. Add in the almond flour mixture to the peanut butter mixture and stir until well combined. Add in the almond flour mixture to the peanut butter mixture and stir until well combined. Scoop out the cookie dough and make it into 1 inch balls. Roll the cookie balls in granulated Low Carb Sweetener. Place dough balls onto cookie sheet. With a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern. With a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern. Bake for 8-10 minutes. Let cool on the baking sheet for about 5 minutes and then transfer to a wire rack.
Cool completely and store in an airtight container.Enjoy with a tall glass of cold unsweetened chocolate almond milk!! Tea or Coffee would work too! 😉
Hope you enjoy these as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of nutrition info for ONE COOKIE (batch made 24 cookies): Calories: 118 Carbs: 3 grams Dietary Fiber: 1.5 grams Net Carbs: 1.5 grams Fat: 12 grams Protein: 12 grams
I consider these cookies Dirty Keto because I used Sugar Free Hershey’s Chocolate Chips. Those particular chips have malitol, a sweetener which I generally avoid on Strict Keto. However, these chips were on sale, I only used 4 oz to make 24 cookies and I don’t plan to make them regularly. If I switch out the chocolate chips for Lily’s chips or other Keto chocolate, these can easily become Strict Keto.
Keto Chocolate Chip Cookies by Noreen’s Keto Kitchen!
Ingredients:
1 1/4cup of Almond Flour
3 Tablespoons of Coconut Flour
1/4teaspoon of Salt
1/2teaspoon of Baking Soda
1/2 teaspoon of Baking Powder
8 Tablespoons of a Low Carb Sweetener ( I used Swerve)
10 Tablespoons of Butter, softenedto room temperature
1teaspoon of Vanilla Extract
1 Egg
4oz Sugar Free Chocolate Chips of your choice
2 oz of Chopped Walnuts (optional)
Instructions:
Combine Almond Flour, Coconut Flour, Salt, Baking Soda & Baking Powder in a bowl. Stir until well blended. Set aside.
In a large bowl, cream the Butter with an electric mixer until soft, about 2 minutes. Mix in low Carb Sweetener and continue to cream the Butter until it is light and fluffy (at least 5 more minutes). The longer you cream the butter and sweetener together the better.
After 5 minutes, add the Vanilla Extract and Egg. Mix well.
With a spatula, add in half of your Flour Mixture to the creamed butter- stirring until just incorporated. Then stir in the remainder of the flour.
Stir in the Sugar Free Chocolate Chips and Walnuts.
Cover bowl and refrigerate cookie dough for 1 hour.
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Scoop cookie dough into 24 rounds and flatten them slightly with a fork. The cookies will spread a bit during baking. For a crisper cookie, flatten them a lot, for a softer cookie flatten them slightly. You can see how mine look going into the oven in the below pic. I was going for a softer cookie.
Place cookie dough on the parchment lined cookie sheet. Bake the cookies for 8-10 minutes.
My first batch were a tad too brown (still very edible) at 10 minutes and just about right at 8 minutes. So watch your oven carefully as it will vary and cookies go from under cooked to over cooked very quickly.
Allow the cookies to cool about 5 minutes on the baking trays before transferring to a cooling rack. If cookies are too crumbly to move, allow them to cool completely on the baking sheet before transferring. They will firm up nicely as they set and cool.
Store the Keto Kookies in an airtight container. I left mine in the cupboard but refrigerating or freezing should be okay as well.
Serve with a cup of Irish Tea with a splash of cream or a cold glass of unsweetened chocolate almond milk and I am happy!!
Hope you enjoy these as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Going into the oven!!!
Here are some of my Keto Kitchen essentials when making this recipe
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 231 Calories, 20g Fat, 6g Protein, 8g Total Carbs, 4g Fiber, 4g Net Carb
Keto Blueberry Coffee Cake with a Cheesecake Layer by Noreen’s Keto Kitchen!
Servings: 12
Ingredients
Blueberry Cake
5Eggsseparated
1/2Cup Coconut flour
1/2Cup Swerve/Erythritol/Monkfruit
1/2Cup Butter, softened
1/4teaspoonSalt
1/2teaspoonBaking powder
1teaspoonVanilla extract
1 pint of fresh blueberries (crushed or quickly pulsed in a blender/nutribullet so that some juice is rendered. If you want to leave em whole that’s fine too but I really like the blue hue the juice adds to the cake)
Cheesecake Layer
8oz Cream Cheese, softened
1/4cup Swerve/Erythritol/ Monkfruit
1Egg
1teaspoonVanilla extract
Crumble Topping
1/3Cup Coconut flour
1/3Cup Swerve/Erythritol/ Monkfruit
1/4Cup Butter,softened
1teaspoonCinnamon
Instructions
CAKE LAYER
Preheat the oven to 375F degrees.
Line a loaf cake tin with parchment paper.
In a bowl, mix the Low Carb Sweetener and butter together until soft and creamy.
Add the egg yolks and vanilla extract and stir thoroughly. Then add the blueberries.
Add the coconut flour, salt, baking powder and beat until combined.
In another bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon half of the cake batter mixture into the baking tin and smooth evenly.
CREAM CHEESE LAYER
In a bowl, add the softened cream cheese and beat together with the Low Carb Sweetener.
Add the egg and vanilla extract and beat well until smooth.
Spoon this mixture over the cake mixture into the cake tin.
Add the other half of the cake mixture over the cream cheese layer and smooth again.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 40-50 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of batter, then bake another 5 minutes and knife test again.
Remove from the oven, allow to cool completely, then place in the fridge to firm up. This tasted AMAZING the next day, after it had a chance to firm up and all the flavors really melded together.
Some Handy Dandy Tips from Noreen’s Keto Kitchen:
*** If you are not a fan of blueberries, you could do a pumpkin variation. Leave out the blueberries and add 1Cup Pumpkin puree & 1teaspoonPumpkin pie spice***
*** I made this recipe in a loaf pan but it could easily be made in a 8-9 inch round cake pan or rectangle pan or even into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** I have only made this with fresh blueberries but I see no reason why frozen berries wouldn’t work in this recipe. I would let them thaw a little bit before adding them to the cake***
***If you want to lower the carb count of this recipe, you could decrease the amount of blueberries you use. This cake is TURBO blueberryish and that was what I was going for!***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
Keto Cheesecake Brownies by Noreen’s Keto Kitchen
Servings: 16
INGREDIENTS:
Cheesecake Layer
1 cup cream cheese softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature 1 teaspoon vanilla extract
Brownie Layer
1/2 cup Superfine Almond Flour
3 Eggs at room temperature
12 Tablespoons of butter, softened
1/4 cup dark cocoa powder
2 oz of unsweetened baking chocolate coarsely chopped
3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
1/2 teaspoon of baking powder
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.
Cheesecake Layer
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg and vanilla until fully combined. Set aside for later.
Brownie Batter
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife.
***I would almost always rather they be a tad under cooked than over cooked. Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
Allow to cool completely on a rack. Refrigerate for a few hours or overnight to set the cheesecake.
Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
Store in the fridge. Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly. If you completely lack self-control, they freeze amazingly well!
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free – 1.3 g Net Carbs
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general breakdown of the nutrition info for 1 serving (recipe serves 6):
Per piece: 268 Calories, 20g Fat, 10.1g Protein, 1.3g Total Carbs, 0g Fiber, 1.3 g Net Carbs
Keto Classic Caesar Dressing by Noreen’s Keto Kitchen!
Ingredients:
1-2 Cloves of Garlic, finely minced
4 Anchovy Fillets or 2 teaspoons anchovy paste
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of Salt
1 teaspoon Ground Black Pepper
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1 Large fresh egg yolk
1/2 cup Extra-Virgin Olive Oil
1 cup grated Parmesan cheese, the higher quality you can use here the better
Instructions
Add the minced garlic and anchovy fillets to a medium bowl.
Whisk in the lemon juice, mustard, Worcestershire sauce, salt, pepper and egg yolk.
While whisking, drizzle in the olive oil and continue to whisk until the mixture is emulsified.
Add the parmesan cheese and mix well.
Use the dressing immediately, or store in the fridge in an airtight container for up to 2 days.
With the raw egg yolk included in this recipe you will want to use this dressing ASAP. It is so yummy that I guarantee that won’t be a problem!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info per serving (recipe makes 6 servings):
Per serving: 108 Calories, 10g Fat, 2.9g Protein, 0.9g Total Carbs, 0.4g Fiber, 0.5g NET CARBS
Keto Blue Cheese Dip/Dressing by Noreen’s Keto Kitchen!
Ingredients:
2.5 oz (70g) crumbled blue cheese
4 Tablespoons of full fat sour cream
3 Tablespoons of keto friendly mayonnaise
1 Tablespoon of white vinegar (whatever kind you like is ok)
1/4 teaspoon of garlic powder
salt and pepper to taste
Instructions:
Combine all the ingredients in a bowl and mash and blend well.
Season with salt and pepper.
Cover and refrigerate for about an hour or so to let the flavors come together.
If you want to thin out the dressing a bit, add a tad bit more vinegar.
Serve over your favorite salad or as a dip for buffalo chicken wings! Yum!
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Chocolate Cheesecake with a Chocolate Crust ( I threw some strawberries into the cheesecake batter as well)
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:
Per slice: 222 Calories, 18.5g Fat, 6.4g Protein, 9 Total Carbs, 5g Fiber, 4g NET CARBS
Keto Chocolate Cheesecake with a Chocolate Crust by Noreen’s Keto Kitchen!
Ingredients
Cheesecake Filling
16 ounces of Full Fat Cream Cheese, softened to room temperature
2 Medium Eggs, at room temperature
1/2 cup of Low Carb Sweetener, granulated ( I use Swerve, Monk Fruit, or Xylitol)
1/2 cup of Unsweetened Cocoa Powder
2 teaspoons of vanilla extract
Chocolate Crust
1 Cup of Superfine Almond Flour
1/2 Cup of Coconut Flour
1/2 Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
1/4 Cup of Unsweetened Cocoa Powder
6 Tablespoons of Butter, melted
Instructions
Preheat the oven to 350 degrees F. I used a 9 inch round cake pan. Line the pan with parchment paper.
Chocolate Crust: mix the coconut flour, almond flour, low carb sweetener and cocoa powder in a medium bowl. Stir in the melted butter and mix until well combined. The dough will be crumbly, kind of like wet sand.
Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
Cheesecake Filling: In the meantime, beat the cream cheese, low carb sweetener and cocoa powder together at a medium speed until fluffy.
Add in the eggs and vanilla and beat for about 1 minute on medium/high speed.
Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
About to go in the oven!! I added fresh picked strawberries to mine!
Nutrition information will vary depending on what brands you use. However, here is a general break down of the nutrition info (for 4 servings) which included the optional green onions and 2 hard boiled eggs:
This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same. Serve over a bed of leafy greens, piled up in a FatHead Bun with some bacon, or wrapped up in large romaine lettuce leaves. Or like how I ate most of it – straight out of a bowl!!
Keto Tuna Salad by Noreen’s Keto Kitchen
Ingredients:
2 cans of high quality Tuna (8-10 ounces total)
1/2 cup of Low Carb Mayonnaise
1 Tablespoon of Brown Mustard
1 Tablespoon of Dill Relish (or chopped up dill pickles)
1/3 cup of Celery, finely chopped
Salt, to taste
Pepper, to taste
Dash of Paprika
1/8 teaspoon of Garlic Powder
Green Onions, finely chopped (optional)
2 Hard Boiled Egg, finely chopped (optional)
Bacon crumbles (optional)
Instructions:
Combine all ingredients in a bowl and stir until well combined. Add salt & pepper to taste. Refrigerate any leftovers.
Serve Keto Tuna Salad on a bed of Butter Lettuce, Romaine, Spring Mix, Spinach, etc. Or eat on slices of cucumber or piled up on a Fathead bun with a strip of bacon… YUM!!
Variations:
This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.
Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices :
Per slice: 213 Calories, 19.2g Fat, 6g Protein, 6.1 Total Carbs, 3.6g Fiber,
2.5g NET CARBS per slice
Keto Cinnamon Coffee Cake by Noreen’s Keto Kitchen!
Ingredients:
Coffee Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut Flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
3/4 Cup of Butter (12 Tablespoons), melted
1/2 Cup of Full Fat Sour Cream
1 teaspoon of Baking Powder
1 teaspoon of Vanilla Extract
1 teaspoon of Cinnamon
Coffee Cake Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened to room temp
1 teaspoon of Cinnamon
1/4 cup of Walnuts, chopped (optional)
Dust with Coconut flour or powdered low carb sweetener (optional)
Instructions:
CAKE LAYER
Preheat the oven to 350F degrees.
Line a cake tin with parchment paper.
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter, about a minute.
Add the eggs, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour and baking powder. Mix until well combined.
Pour cake batter into parchment lined tin.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 20-25 minutes. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely. Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Dust lightly with coconut flour or powdered low carb sweetener, using a small sive.
Keep in an airtight container in the fridge for up to a week.
Variations: Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! As you can see the possibilities are endless.
I made this recipe in a rectangle glass pan but it could easily be made into individual muffins
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Dairy Free and Sugar Free!!! Nutrition information for 6 servings: Per serving: 17 Calories, 0.1g Fat, 0.8g Protein, 3.9 Total Carbs, 1.5g Fiber, TOTAL CARBS = 2.4g
Ingredients:
6 Whole Plum or Roma Tomatoes, chopped
1/2 Yellow Onion, Diced finely
1 Whole Jalapeno, Diced Finely
1/2 Bunch Fresh Cilantro, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
Black pepper to taste
Instructions:
Combine the Onion, Tomato, Jalapeno, Cilantro, Lime Juice, Salt and Pepper. Stir until well mixed.
Refrigerate any leftovers in an airtight container.
Serve over smashed avocado or guacamole, over Keto Beef and Cheese Nachos (pork rinds as chips), in your favorite Keto Tacos or salads. This stuff is so fresh and light and delicious!
This is a hearty & filling dinner idea that I whip up on special occasions. I used to eat this dish pre-Keto and didn’t have to change much except ditching the pasta. I eat it over cauliflower rice, zucchini noodles, broccoli, etc. If you have non- keto people to feed simply serve this yummy alfredo over pasta. Everyone will be happy! Don’t like Shrimp? Sub it out for precooked chicken. Hope you love it!! =)
Nutrition information will vary depending on what brands you use and does NOT include the cauliflower rice or veggie I serve it over. However, here is a general break down of the nutrition info (for 5 servings):
Calories: 485, Total Carbs: 11.5 grams, Dietary Fiber: 1.3 grams, Net Carbs: 10.2 grams, Fat: 38.4 grams, Protein: 24.7 grams.
Keto/Low Carb Peppered Shrimp Alfredo Bowl by Noreen’s Keto Kitchen!
Ingredients:
3 Tablespoons of butter
2 Tablespoons of extra-virgin olive oil
1 Small onion, finely diced
2 Cloves of garlic, finely minced
1 Red Bell Pepper, finely diced
8 oz of Portobello Mushrooms, roughly chopped
1 Pound of Shrimp, peeled and deveined
1 (15 oz) Jar of low carb Alfredo Sauce, less than 2 carbs per serving (or homemade if you are adventurous)
1/2 Cup of grated Romano or Parmesan Cheese
1/2 Cup of Heavy Cream (half & half is fine if it’s all you have on hand)
1 Teaspoon Cayenne Pepper (optional)
Salt and Pepper to taste
Chopped Parsley to garnish
Serve over Riced Cauliflower, Zucchini Noodles, Broccoli, etc.
If serving to non-Keto folks, serve over pasta.
Instructions:
Melt the butter in a pan along with the olive oil over medium heat.
Stir in the chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the garlic, red pepper, and mushrooms.
Cook over medium heat until soft, about 3-4 minutes more. Stirring occasionally.
Stir in the shrimp and cook until firm and pink, 2-3 minutes.
Pour in the alfredo sauce, romano cheese, and heavy cream.
Bring sauce to a simmer stirring frequently until thickened, about 4-5 minutes.
Season with cayenne pepper, salt and pepper to taste.
Garnish with fresh chopped parsley.
Serve over cauliflower rice, zucchini noodles, broccoli, etc.
If serving to non-Keto folks, serve over pasta.
Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 15 serving slices in a standard 8×8 pan:
Per slice: 169 Calories, 13.9g Fat, 3.4g Protein, 6.7g Total Carbs, 4.6g Fiber,
2.1g NET CARBS
I make brownies with almond flour regularly, but I decided to branch out to coconut flour. I am so glad I did! These were moist and delicious. I microwave them for about 20 seconds, top with some whipped cream and I am in keto heaven! The ones in the pic I added chopped walnuts to the top before baking then poured over this glaze (Minus the lemon): https://noreensketokitchen.com/2018/11/17/keto-lemon-crumb-cake/ It was really tasty. Next time I am thinking of adding some unsweetened coconut flakes to the glaze to make it “german chocolate cake” like…… YUM!!
Keto Coconut Flour Brownies by Noreen’s Keto Kitchen!
Ingredients:
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/3 Cup of unsweetened Dark Cocoa Powder
12 Tablespoons of Butter, melted
4 Ounces of UNSWEETENED Baking Chocolate
5 Tablespoons of Full Fat Sour Cream
1 teaspoon of Baking Powder
1 teaspoon of Vanilla Extract
Instructions:
Preheat the oven to 350F degrees.
Line a 8×8 baking dish or a loaf cake tin with parchment paper.
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate. Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave
Meanwhile, in a separate bowl, combine the dry ingredients: coconut flour, low carb sweetener, cocoa powder and baking powder.
In a big bowl, add the sour cream, vanilla extract and then crack the 3 eggs and beat them with an electric mixer for at least a minute or two.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about a minute
Slowly stir in all the dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour brownie batter into parchment lined loaf tin.
Bake for 15-25 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
*** The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife.***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!
Nutrition information will vary depending on what brands of ingredients you use and how big you cut your slices. However, here is a general break down of the nutrition info (for 16 servings): Calories 203 Carbs: 3.5 grams Dietary Fiber: 2.3 Net Carbs: 1.2 grams Fat: 19.6 grams Protein: 3.3 grams
Keto Fudge Brownies with Peppermint Chocolate Buttercream Frosting by Noreen’s Keto Kitchen!
Ingredients:
Brownie Batter
1/2 cup Superfine Almond Flour
3 Eggs, at room temperature
12 Tablespoons of Butter
1/4 cup Unsweetened Dark Cocoa Powder
2 oz of Unsweetened Baking Chocolate, coarsely chopped
3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
1/2 teaspoon of Baking Powder
Peppermint Chocolate Buttercream Frosting
1/2 cup Butter, softened to room temp ( 1 stick)
1/2 cup powdered Low Carb Sweetener ( I use swerve or monkfruit)
1/3 cup Unsweetened Dark Cocoa Powder
1/4 cup Unsweetened Almond/Coconut milk, Half & Half or Heavy Cream, adjust amount as needed for your desired frosting consistency ( I used Half & Half here)
1 teaspoon Peppermint Extract
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides. I used a circular pan, but whatever you want to use is fine.
Time to make the Brownie Batter!
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 1 minute.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour the brownie batter into the parchment lined prepared pan.
Bake for 15-25 minutes. The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark.
A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife.
Allow to cool completely on a rack in the pan. Lift brownies out of the pan using the edges of the parchment paper.
Time to make the FROSTING!!
Cream the softened butter with an electric mixer, for about 1 minute.
Add powdered low carb sweetener and unsweetened cocoa powder, mix until well combined.
Slowly add in the unsweetened milk/cream while beating until it is completely incorporated.
Beat in the Peppermint Extract and any additional unsweetened milk/cream until desired consistency is reached.
Frost your Brownies!!! And that is it!!! So simple, easy and delicious!!! I sprinkled mine with a little bit of powdered low carb sweetener.
Store in the fridge.
Let sit out a few minutes before devouring, as it lets the buttercream frosting soften slightly.
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases.
With the Holidays rapidly approaching, I have compiled a handy gift guide for the Keto-er or Low Carber in your life. There is something for everyone on this list! You don’t even have to be Keto to get some ideas from this guide =)
For the Bulletproof or Regular Coffee Lover in your life:
Some of us like coffee and some of us CAN’T GET ENOUGH OF IT!!!! No matter where the coffee fan in your life lies, we all like the gift of coffee! It’s practical, useful and something some of us really NEED! Pair a pound of coffee beans with a new coffee maker or milk frother and you have a perfect gift!
C
For the Tea Lover in your life:
Check out some of these really cool “TEA” themed gifts for the tea lover in your life. I am pretty sure we all know at least one!
Check out this tea bag variety set… Click on the pic for more info.
What a chic electric tea kettle for the Tea Lover on your list!
Or what about this magical unicorn loose tea infuser!
Air Fryers and Instant Pots are Hot!
Like literally…. I keep hearing everyone talk about Air Fryers and Instant Pots!! I don’t have the space in my small apartment for yet another appliance, but if I did, I would be all about these! Click on the pics for more info.
Keto Themed Apparel & Novelties:
Always in style and always Keto!!! Check out the Keto themed T-Shirts, hats, mugs, socks and more below!! Other colors may be available- click on the pics for more info:
A Gift for the Lunch Lover!
Check out this handy meal prep lunch bag! This would be a great gift for any Keto or Meal Prepper in your life. Fill the containers with healthy snacks, like seeds or nuts, and you have a gift good enough to eat!
Gifts for a Fashion Forward Keto-er:
These gifts are stylish and current, for that chic Keto-er on your gift list. Check out this cute tote bag! Keto- It’s a NO GRAINER. Available in multiple colors!! Click on the pic for more info.
Or this Alex & Ani Avocado Bracelet…. sooo adorable!
Hope you enjoyed my Holiday Gift Guide for the Keto or Low Carber in your life!!
With the Holidays rapidly approaching, I have compiled a handy gift guide for the Keto-er or Low Carber in your life. There is something for everyone on this list!
As I Keto-er I eat A LOT of SALADS!!! Who wouldn’t love to receive these cute wooden salad bowls and Keto avocado oil dressing set! So cute and healthy!!
Most of us Keto-ers LOVE a great salad! This pretty salad bowl would be a perfect addition to any kitchen!!
Pancake Lovers Starter Set:
Put together a thoughtful hamper to help the Keto-er in you life have convenient pancakes!!! Throw in a handy pancake griddle and this gift is ready to be eaten!!
Keto Cookbooks:
Cookbooks are a great gift. Especially for someone who is new to the Keto, Low Carb or Gluten Free way of eating. Below are some of the top sellers on Amazon. Click on the pic for more information and to purchase directly from Amazon.
For the “Pasta” Lovers:
Unfortunately, Keto = NO pasta, but whats a girl to do for a pasta fix? Veggie Spirals!!! These gadgets are perfect for making “pasta” noodles out of zucchini or radishes. Click on the pics for more information and to purchase directly from Amazon.
For the Choc-aholic Ketoer:
Check out this assortment of KETO FRIENDLY Chocolate and gifts to give your Keto & Low Carb friends and family. Who doesn’t love a gift you can eat!!!
We all Know a Avocado Adorer:
Check out these Avocado themed gifts for the Avocado Admirer in your life!
Check out this handy 3 in 1 Avocado Slicer!
Keep those AvocaTOES nice and cozy this winter season!!
Check out these cute Avocado Print PJ’s!!!
STAY TUNED FOR PART 2 OF THE GIFT GUIDE COMING SOON!!!!!
1 egg at room temperature
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
