Keto Lemon Crumble Cheesecake

Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Sugar Free!!!

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

Keto Crispy Chicken Tenders

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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).

Keto Garlic Farmers Cheese Spread

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Keto, Low Carb, Gluten Free, Sugar Free & Grain Free!!

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!!!!

Garlic Farmers Cheese Spread with a Roasted Pork Chop & Roasted Brussels Sprouts! yum!

Keto Lemon Crumb Cake

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Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Sugar Free!!!

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***

*** 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.

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.

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!!

Keto Peanut Butter Cookies

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Keto, Low Carb, Gluten Free & Sugar Free!!!

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 Save 20.0% on select products from Fix and Fogg with promo code 20PBLOVE, through 1/1 while supplies last.
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.

Scoop out the cookie dough and make it into 1 inch balls.
Roll the cookie balls in granulated Low Carb Sweetener.

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!!!!

The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence (Unabridged) – Leanne Vogel

Dirty Keto Chocolate Chip Cookies

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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

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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. The choice is really up to you and the style in which you Keto. BTW…these were GOOD!!!! So good I had to freeze some so I would not be tempted to eat them for every meal. It has been 6 months since I have had any sort of cookie so I didn’t feel guilty for taking an extra one of these low carb goodies!!

Dirty Keto Chocolate Chip Cookies by Noreen’s Keto Kitchen!

Ingredients:

- 1 1/4 cup of Almond Flour

- 3 Tablespoons of Coconut Flour

- 1/4 teaspoon of Salt

- 1/2 teaspoon of Baking Soda
- 1/2 teaspoon of Baking Powder
- 8 Tablespoons of a Low Carb Sweetener ( I used Swerve)

- 10 Tablespoons of Butter, softened to room temperature

- 1 teaspoon of Vanilla Extract

- 1 Egg

- 4 oz 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!!!!

Serve with a glass of unsweetened chocolate almond milk and I am happy!!

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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

Keto Blueberry Coffee Cake with a Cheesecake Layer

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Keto, Low Carb, Gluten Free, Grain Free, Nut Free

Per slice: 231 Calories, 20g Fat, 6g Protein, 8g Total Carbs, 4g Fiber, 4g Net Carb

Blueberry Cheesecake Coffee Cake

Keto Blueberry Coffee Cake with a Cheesecake Layer by Noreen’s Keto Kitchen!

Servings: 12

Ingredients

Blueberry Cake

5 Eggs separated
1/2 Cup Coconut flour
1/2 Cup Swerve/Erythritol/Monkfruit
1/2 Cup Butter, softened
1/4 teaspoon Salt
1/2 teaspoon Baking powder
1 teaspoon Vanilla 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

8 oz Cream Cheese, softened
1/4 cup Swerve/Erythritol/ Monkfruit
1 Egg
1 teaspoon Vanilla extract

Crumble Topping

- 1/3 Cup Coconut flour

- 1/3 Cup Swerve/Erythritol/ Monkfruit

- 1/4 Cup Butter, softened

1 teaspoon Cinnamon

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 1 Cup Pumpkin puree & 1 teaspoon Pumpkin 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 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):

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Keto Cheesecake Brownies by Noreen

Featured23 Comments

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

brownies

Keto Themed Clothing & Novelties!!

February 5, 2019February 24, 2019Leave a comment

Keto Themed Clothing & Novelties!!

Keto Coconut Flour Brownies

February 3, 2019March 7, 20191 Comment

Low Carb, Sugar Free, Gluten Free, Nut Free, and Grain Free!!

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

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 Fudge Brownies with Peppermint Chocolate Buttercream Frosting

November 30, 2018January 15, 20191 Comment

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.

**Shop Amazon – Contract Cell Phones & Service Plans**

Can’t wait to enjoy with a nice cold glass of unsweetened almond milk!

Holiday Gift Guide for the Keto-er in your life! Part 2

November 27, 2018January 15, 2019Leave a comment

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!!

Keto “Lasagna” with Spinach & Ricotta

November 26, 2018February 17, 20194 Comments

Keto, Low Carb, Gluten Free & Grain Free!!

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 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.

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.

Tomato sauce — 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

Holiday Gift Guide for the Keto-er in your life! Part 1

November 25, 2018January 15, 2019Leave a comment

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!

Check it out below!!

For The Sassy Keto Salad Lover!!

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!!!!!

Keto Turkey Salad

November 23, 2018January 13, 2019Leave a comment

Keto, Low Carb, Gluten Free & Dairy Free!!!

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:

Calories: 310, Total Carbs: 1 gram, Dietary Fiber: 0.2 grams,NET CARBS: 0.8 grams, Fat: 25.5 grams, Protein: 18 grams.

Thanksgiving is over and now you are left with probably pounds of turkey meat. Well here’s a great way to use those leftovers…Keto Turkey Salad!! This recipe can also be used to make Chicken or Tuna 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 Turkey Salad by Noreen’s Keto Kitchen

Ingredients:

8 ounces of Shredded or Chopped up Turkey Meat ( leftover white or dark meat, whatever you prefer)
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 Turkey 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 Tuna 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!!!!

Keto Tuna Salad

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 Lemon Dill Salmon over Cauliflower Rice

November 19, 2018November 26, 2018Leave a comment

Keto Lemon Dill Salmon over sauteed Cauliflower Rice

This is a lovely, light, buttery, lemony, and tasty salmon dish that we love!! It is pretty simple to prepare and is perfect year round. You can use fresh or frozen salmon for this recipe. I used frozen filets from Costco. If using frozen, make sure they are thoroughly thawed.

Lemon Dill Salmon over Cauliflower Rice by Noreen’s Keto Kitchen

Ingredients:

TO PREPARE THE SALMON:
4 4 ounce Salmon Filets
1 Lemon, sliced into medium thickness slices
6-8 Sprigs of Fresh Dill
TO MAKE THE SAUCE:
4 Tablespoons of Butter
1/4 teaspoon of Salt
1/2 teaspoon of Black Pepper
1 Tablespoon of Vegeta All Purpose Seasoning (see below for more info)
1 teaspoon of Old Bay Seasoning (optional)
1 Garlic Clove, crushed, or garlic powder if you prefer (1/2 teaspoon)
Zest of 1 Lemon
Juice of 1/2 a Lemon
1 Tablespoon of Coarsely chopped Fresh Dill

Instructions:

Pre- heat oven to 400F
Line a rectangular baking dish with aluminum foil
Arrange lemon slices in the baking dish
Add the Sprigs of Dill on top of the lemon slices
Lay the Salmon pieces on the bed of Lemon slices and Dill
Now it’s time to make the sauce!
Add all the ingredients for the sauce into a small pot and heat on medium until butter has melted. Stir frequently.
Pour the sauce over the top of the Salmon Filets.
Cover dish wish aluminum foil and bake for 30-35 minutes, or until salmon easily flakes apart with a fork.
Serve the Lemon Dill Salmon over sautéed cauliflower rice or other low carb veggies (Green Beans, Broccoli). If serving to Non-Keto folks, you can serve over white rice, if desired. Spoon the pan sauce over the salmon and cauliflower rice.

** For the Cauliflower Rice: I buy it frozen, steam it in the bag in the microwave per directions, drain in colander and then fry it lightly (med-high heat) in a pan with butter, garlic, dried thyme, salt & pepper. I don’t like my cauliflower soggy or mushy, so I find this step dries it out a bit and improves the taste and texture**

Handy Dandy Tips:

Vegeta – This stuff is awesome!!! My fiance introduced me to this seasoning many years ago and I have been using it ever since. It’s a great all purpose seasoning; not too salty or strong but nice balanced flavors. I often grill or fry up some chicken or pork cutlets seasoned in this bad boy and some pepper. That’s it, and they come out sooooo tasty!! Add to soups, stews, wings, whole roasted chickens, etc, etc. There isn’t anything you can’t add this stuff to! I would consider this Dirty Keto because there is sugar and cornstarch in the mix but at 1 gram of Carbs per 1 teaspoon I just count it in my macros and move on.

Arrange lemon slices in the baking dish
Add the Sprigs of Dill on top of the lemon slices

Lay the Salmon pieces on the bed of Lemon slices and Dill

Now it’s time to make the sauce!
Add all the ingredients for the sauce into a small pot and heat on medium until butter has melted. Stir frequently.

Pour the sauce over the top of the Salmon Filets.
Cover dish wish aluminum foil and bake for 30-35 minutes, or until salmon easily flakes apart with a fork.

Serve the Lemon Dill Salmon over sautéed cauliflower rice or other low carb veggies (Green Beans, Broccoli,)

Keto Lemon Dill Salmon over Cauliflower Rice

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

Shop Keto in Canada via Amazon

November 12, 2018November 22, 2018Leave a comment

For my Keto friends in Canada!!!

Here are some of my Keto Kitchen essentials!! You can click on the pics below for more product details & to purchase directly from Amazon Canada!

As an Amazon Affiliate Associate I earn a small commission from qualifying purchases

Click the link below to see all the “Keto” products available on Amazon Canada!!

KETO ON AMAZON CANADA

Click on this link to find even more Kitchen & Dining products on AMAZON CANADA

Shop Keto in the UK (via Amazon)

November 12, 2018November 22, 2018Leave a comment

For my Keto friends in the UK

Here are some of my Keto Kitchen essentials!! You can click on the pics below for more product details & to purchase directly from Amazon UK!

As an Amazon Affiliate Associate I earn a small commission from qualifying purchases

***https://www.amazon.co.uk/gp/product/B00OPA2XFG?tag=noreensketoki-2***1

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Keto Peppermint Cheesecake Brownies

November 12, 2018November 30, 2018Leave a comment

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

Keto Peppermint 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 -2 teaspoon Peppermint Extract or Essence (to taste)

** Green Food Coloring ( Optional– gives that minty green appearance **

Brownie Layer

1/2 cup Superfine Almond Flour

3 Eggs at room temperature

12 Tablespoons of butter

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, Green Coloring and Peppermint Extract ( 1- 2 teaspoons based on your taste) until fully combined. Set aside for later.