Keto Tuna Salad

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.

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

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Keto Cinnamon Coffee Cake

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 :

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 Pico De Gallo by Noreen’s Keto Kitchen!

Pico De Gallo over Keto Nachos!!

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!

Keto Strawberry Lemonade 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 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. 
  • Cover the cake and store in the fridge.

Keto/Low Carb Peppered Shrimp Alfredo Bowl

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

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:

  1. Melt the butter in a pan along with the olive oil over medium heat.
  2. Stir in the chopped onion and cook until soft and translucent, about 3-4 minutes.
  3. Stir in the garlic, red pepper, and mushrooms.
  4. Cook over medium heat until soft, about 3-4 minutes more. Stirring occasionally.
  5. Stir in the shrimp and cook until firm and pink, 2-3 minutes.
  6. Pour in the alfredo sauce, romano cheese, and heavy cream.
  7. Bring sauce to a simmer stirring frequently until thickened, about 4-5 minutes.
  8. Season with cayenne pepper, salt and pepper to taste.
  9. Garnish with fresh chopped parsley.
  10. Serve over cauliflower rice, zucchini noodles, broccoli, etc.
  11. 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!!!!

Keto Coconut Flour Brownies

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
  • 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

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
  • 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

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 Fudge Brownies with Peppermint Chocolate Buttercream Frosting

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.

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

Keto Garlic Farmers Cheese Spread

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 “Lasagna” with Spinach & Ricotta

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 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.
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):

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Keto Turkey Salad

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) This recipe can also be used to make Chicken or Tuna Salad, just sub out the protein and everything else stays the same
  • 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

tuna.jpg

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

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Keto Lemon Dill Salmon over Cauliflower Rice

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

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.
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.
Salmon just out of the oven!
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

Keto Lemon Crumb Cake

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 

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!!

Keto Peanut Butter Cookies

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  
  • 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!!!!

Keto Peppermint Cheesecake Brownies

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

IMG_4636

 

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.
 
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. Lift brownies 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

 

 

 

Here is the recipe in pictures!!!

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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.
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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.
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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.
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In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
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Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.

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Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
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Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
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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.

Keto & Dairy Free Pumpkin Pie

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

If you WANT DAIRY in your pumpkin pie, please see the Variations Note below for those instructions!

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 ONE SLICE (out of 8 servings): Calories: 258 Net Carbs: 4.75 grams Fat: 20.5 grams Protein: 8.75 grams

PPIE5I have made many different Pumpkin Pies over the years. Gluten & carb filled, gluten free but with sugar, and gluten free/dairy free. But this attempt at a Keto/Gluten Free/Dairy Free/Sugar Free Pumpkin Pie was a lot easier than I anticipated! This pie set up beautifully and was devoured by my Non- Keto but Gluten Free family. They said it got better the longer it set in the fridge. So this would be something you could definitely make a day or 2 before Thanksgiving to free up your time on Turkey Day.


Keto & Dairy Free Pumpkin Pie by Noreen’s Keto Kitchen!

Servings: 8 slices from a 9-Inch Pie

Ingredients

Pie Crust:

    • 2 cups of Superfine Almond Flour
    • 1 Medium Egg
    • 2 Tablespoons of Lard (cold from the fridge) (You could use coconut oil here)
    • 1/2 Tablespoon of Cinnamon (or to taste if you like it spicier)
    • 1 Tablespoon of Swerve Low Carb Sweetener or Monkfruit
    • 1/4 teaspoon of Salt

Pumpkin Pie Filling:

    • 1 2/3 cups of Canned Pumpkin Puree (make sure to get one without any added sugars/starches, etc.)
    • 8 teaspoons of Swerve Low Carb Sweetener or Monkfruit
    • 3 teaspoons of Pumpkin Pie Spice Mix (or to taste if you like it spicier)
    • 1 1/2 teaspoons of Cinnamon (or to taste if you like it spicier)
      • 2 Medium Eggs

     

    • 1 cup of Unsweetened Coconut Milk or Unsweetened Almond Milk

Instructions:

For the Pie Crust:
 
  • Preheat oven to 400F.
  • In a medium bowl, add the Almond Flour, Salt, Cinnamon and mix until well blended.
    • Next, add the cold Lard & Egg to the Almond Flour mixture.
    • Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients.
    • The mixture will start to resemble crumbly breadcrumbs.

 

  • Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.
    • Put the pie dough in between 2 pieces of parchment paper and roll it into a circular shape a bit bigger than your pie dish. I used a 9-Inch pie dish for this recipe.

 

  • Remove the top piece of parchment paper and flip the pie crust over into your pie dish, releasing the dough from the parchment.
  • If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it! (Pics Below)
  • Set the prepared pie crust aside and start on the filling.
 
For the Pumpkin Pie Filling:
 
    • Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl.
    • Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so.
    • Next, add in the Coconut or Almond Milk and mix until well combined.

 

    • Add your 2 eggs and whisk it well again, for about a minute.

 

    • Pour the pumpkin pie filling into the prepared 9- Inch Pie Crust.

 

    • Bake for about 40-45 minutes. The center may look a little wet but should only be slightly jiggly. If the crust is browning to quickly, lightly drape the pie with a piece of aluminum foil.

 

  • Remove from the oven and let cool. When completely cool, place in refrigerator, tightly covered for at least 3-4 hours, or even overnight.

Variations:

To make this recipe WITH DAIRY, simply substitute out the Lard in the crust for cold butter and use heavy cream in the pie filling instead of the coconut or almond milk. The measurements will remain the same as the non-dairy version.

Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!

 
 
pie crust
Pie Crust: Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients.
The mixture will start to resemble crumbly breadcrumbs.

piecrust5
Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.

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Pie Crust: If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it!

pumpkin5
Pie Filling: Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl.
Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so.
Next, add in the Coconut or Almond Milk and mix until well combined.
Add your 2 eggs and whisk it well again

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Pour the pumpkin pie filling into the crust prepared 9- Inch Pie Dish. Bake for about 40-45 minutes

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Out of the oven and ain’t that a Pretty Keto/ Dairy Free Pumpkin Pie!!!

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

 


Dirty Keto Ranch Pork Chops

ranch pork chops
Ranch Pork Chops with Balsamic Roasted Brussels Sprouts!

Dirty Keto Ranch Pork Chops

Servings: 4-6

Ingredients:

1/2 packet to 3/4 packet of Gluten Free Ranch Salad Dressing/ Seasoning Mix

4-6 Pork Loin Chops – Bone In  (about 1-inch thick)
Paprika
Black Pepper

Directions:

Preheat the oven to 450ºF.
In a small bowl, add the Ranch Seasoning mix, salt, pepper, and paprika and stir well.  (How much ranch to use depends on how many pork chops you have, use your discretion here.)
Generously sprinkle the pork chops on both sides with the seasoning mixture.
Place the pork chops on a foil lined baking sheet.
Bake the pork chops for about 20-25 minutes.
Flip the pork chops once during cooking.  Internal temperature should reach 160ºF.

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My pork chops before the seasoning!

Dirty Keto Chicken Adobo with Cauliflower Rice

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

Nutrition information will vary depending on what brands of soy sauce you use, size of chicken thighs & any sides/veggies you may add.  However, here is a general break down of the nutrition info (for 6 servings):

Calories: 251, Total Carbs:  2.2 grams,  Dietary Fiber: 0.2 grams,  Net Carbs: 2 gramsFat: 18 grams,  Protein: 17 grams.

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This was a dish that I used to make pre-Keto.  I didn’t have to change much to make it more Keto friendly.  I would consider this Dirty Keto, as there is soy in the soy sauce and strict keto-ers avoid soy anything.  I don’t make it often, so I personally don’t worry too much about the soy sauce.  If you are strict Keto, there are some alternatives out there and google can help you find a substitute (such as gluten-free tamari sauce or coconut aminos).  I do however, make sure that I always use a gluten free soy sauce whenever I make this recipe.

Dirty Keto Chicken Adobo by Noreen’s Keto Kitchen

Servings: 6

Ingredients:

6 Chicken Thighs (with bones & skin)

1/4 cup gluten free soy sauce

1/2 cup gluten free Distilled White Vinegar

3 Whole Bay Leaves

1 Tablespoon of Whole Peppercorns ( You can use Black Pepper if you do not have peppercorns, though peppercorns are better)

6 Garlic Cloves, crushed

Directions:

** I normally marinade the chicken thighs, in the pan they will cook in, in the soy sauce/vinegar/garlic/peppercorns/bay leaves, at least over night in the fridge.  It is not necessary to do so, but if you have the time I think it makes a different**

**For a saucier adobo, you can double the amount of soy sauce and vinegar and leave the other ingredients the same- I prefer too much sauce to not enough, so I normally go this route.  I will generally double the soy sauce & vinegar when marinating overnight.**

  1. Pour the gluten free Soy Sauce, White Vinegar, Crushed Garlic, Whole Peppercorns, and Bay Leaves into a large sauté pan that has a lid.  Mix briefly with a spoon.
  2. Place the chicken thighs, skin side down, into the pan.
  3. Turn on the stove top and bring the liquid in the pan to a boil over high heat.
  4. Once the liquid reaches a boil, cover the pan and simmer the chicken over low heat for 20 minutes.
  5. After 20 minutes, flip the chicken over, cover the pan again and simmer on low for another 10 minutes.
  6. After the 10 minutes, uncover the pan, and increase the heat to high and return the liquid to a boil.
  7. Occasionally flip and bast the chicken thighs with the pan sauce.
  8. Continue boiling the sauce, uncovered, until it is reduces by at least half and thickens a bit, this usually takes about 5–7 minutes of cooking on high.

Serve the Chicken Adobo over sautéed cauliflower rice or other low carb veggies if Keto (Green Beans, Broccoli,).  If serving to Non-Keto folks, serve over white 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.  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**

Variations:
 
While the sauce is reducing at the end, put the chicken thighs, skin side up,on a aluminum foil-lined baking sheet. Brown the chicken thighs under the broiler for about 3–5 minutes, until the chicken skin is brown and crispy.

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

 


 
 
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Chicken Adobo ready to serve!!                                                                                   Recipe Inspired By: https://rasamalaysia.com/classic-chicken-adobo-recipe/

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Serve your Chicken Adobo over Cauliflower Rice!

 



I Bake my Bacon by the Batch!

I Bake my Bacon by the Batch! by Noreen’s Keto Kitchen

If you are on Keto, YES, you can eat bacon!  Yeah, Bacon! It’s a good source of fat and relatively low in calories and carbs.  If you can afford it, get uncured, all natural, nitrate free bacon.  I have to Keto within my budget, so I end up getting regular bacon, but making sure it is as natural as I can get, minimal processing, and none to very little sugar and carbs.

bacon

Bacon pretty much goes with everything.  I have taken to baking my bacon, to save time, to spare my stove top the greasy mess and to have already cooked bacon at my beck and call.  I can throw it on a burger or sandwich, crumble it up on some deviled eggs, roasted veggies or over a salad, eat it by itself, or however else you love to have your bacon.

I am by no means saying eat a package of bacon a day!   I have seen some people out there who claim to eat bacon all day every day.  Sure, it’s low in carbs but everything in moderation people!  A package of cooked bacon will last at least a week in my house (of 2 people), so we certainly aren’t eating it at every meal, though I can’t blame you for wanting to do so.

Have I convinced you to bake your bacon yet?  If not, here are some more reasons:

  • Baking your Bacon will ensure flat pieces that don’t curl up much
  • Save time! You can cook an entire package at one time, instead of what just fits in the frying pan
  • Pan frying bacon usually leaves the kitchen and stove top messy and greasy, but that doesn’t happen when you bake it!
  • You normally don’t have to flip bacon when baking it, though I may if I think it will help crisp it up more or if overlapped pieces are sticking together a bit.
  • Okay, so now are you convinced?  Read on for How to Bake Your Bacon!

Method for Baking Bacon:

  •  Preheat oven to 400° F.
  • Your oven rack should be in the middle of the oven.
  • Cover/line a baking sheet with aluminum foil.
  • Place Baking Rack (see below for more info) onto the foil lined baking sheet
  • Line up Bacon on baking rack, like shown above.  If you need to overlap the pieces a little to make it all fit that is fine.  The bacon will shrivel up a bit when cooking.
  • Bake your Bacon for about 10-20 minutes.
  • This is really where your personal discretion comes in; some people like paler chewy bacon, some like almost burnt crispy and others like something in between.
  • Start checking the bacon after the first 10 minutes for your desired doneness, and every 5 minutes after that until it reaches your level of Bacon Heaven!
  • Remove pan from oven, transfer cooked bacon onto paper towel to drain fat.
  • If not eating it right away, let Bacon cool and store it wrapped in paper towel in a Ziploc bag in the fridge.  When I am ready to throw it on a burger or sandwich I pop a slice or two in the microwave for about 30 seconds and done!!! BACON!!!

Here are some of my Keto Kitchen essentials when Baking my Bacon (you can click on the pics below for more details):

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

bacon now
Look at that lovely oven Baked Bacon! Pic courtesy of me =)

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Hope you enjoy love this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!