Category: Keto Recipes

Individual Keto Breakfast Tart Crusts

8/28/2023

These Keto Breakfast Tart Crusts are a delicious and make the perfect vessel for yogurts, fruits or whatever you want to put in them.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Individual Keto Breakfast Tart Crusts
Yields 4 tarts

Prep Time 5 minutes
Cook Time 10-15 minutes

Ingredients:
2 1/2 cup Almond Flour
1/2 cup shredded coconut
1/4 cup gluten free oats
1 Tablespoon Chia seeds
2 teaspoons hemp seeds
1/3 cup Keto sweetener of choice
1/4 teaspoon Sea salt
1/4 cup Ghee (measured solid, then melted)
1 large Egg
1/2 teaspoon Vanilla extract (optional)
¼ teaspoon cinnamon

Directions: Preheat the oven to 350°F (180°C). Grease 4 mini tart pans.

In a large bowl, mix together the seven ingredients. Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.)

The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform. (Alternatively, you can use a food processor to mix everything together.)

Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.

Place on a baking sheet and bake for 10-15 minutes, or until firm to the touch and browned.
Carefully poke holes in the surface using a fork to prevent bubbling.

Let cool completely.

Here's how I served them.

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No Bake Low Carb Lemon Strawberry Cheesecake Treats

8/24/2023

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This no bake, low carb lemon strawberry cheesecake treat is easy-peasy to make and the bright lemon goes perfectly with plump, fresh strawberries. Make the perfect afternoon snack or dessert.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

No Bake Low Carb Lemon Strawberry Cheesecake Treats
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients:
4 oz. cream cheese, softened
3/4 cup heavy whipping cream
1/3 cup Monk fruit sweetener (or sweetener of your choice)
2 teaspoons lemon extract
zest of 1 lemon
large strawberries (2-4 depending on the size)
4 oz. mason jars

Directions:
In a mixing bowl add the cream cheese, sweetener and whipping cream. Beat on high until smooth and creamy.
Add in lemon extract and mix well. If you would like more lemon flavor add a bit of the lemon zest as you won't need all of it.
Take 1 of the strawberries and chop into little pieces. With the other strawberry, slice into thin heart shaped pieces.
Fill each jar half way.
Add the chopped strawberry to both jars to make a nice layer.
Top the strawberries with the rest of the cream cheese mixture.
Garnish top with sliced strawberries to make a flower pattern on top.
Sprinkle lemon zest in the middle of each flower. You don't have to use all the zest, just what looks nice.
Refrigerate until ready to eat.

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Artichoke Egg Casserole

7/1/2023

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Eggs, artichokes and cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week.

**This post may contain affiliate links. When you purchase from my links, I receive a small commission at no extra cost to you. It helps to keep this blog running and it very much appreciated.**

Artichoke Egg Casserole
Yields 4 servings

Ingredients:
4 eggs, beaten
1/2 cup heavy whipping cream
1/2-1 cup cooked artichokes, diced
1 cup shredded cheddar cheese
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese, plus additional for garnish, optional
sliced cherry tomatoes, for topping
parsley, for garnish, optional

Directions:
Preheat oven to 350°F.

Grease a 8"x 8" baking dish, set aside.

In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine.

Add chopped artichokes and onion to the egg mixture and stir to combine.

Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir.

Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese.

Bake in preheated oven for 20-25 minutes, or until top is set and slightly browned.

Cool for 5 minutes and serve warm.

STORE:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.

FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through.

Here's how I served this casserole.

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Keto Cheesy Bacon Onion Rings

5/24/2023

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These baked keto cheesy bacon onion rings are super crispy, easy to make and are a fraction of the carbs of their deep fried breaded counterparts.

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Onions, a great source of fiber and a powerful prebiotic food, can be Keto-friendly if used in moderation. One cup of raw onion contains 12.4 g net carbs. These Keto onion rings are low in carbs.

Keto Cheesy Bacon Onion Rings
Yields 6 onion rings

Ingredients:
1 medium large red onion (or onion of your choice)
1/4 cup cooked bacon, chopped
1 Tablespoon parmesan cheese
2 cups shredded cheese (I used a Mexican blend)
Chopped parsley for garnish

Directions:
Preheat oven to 400°F.
Peel your onion and cut into ½ inch slices and separate into rings.
Spritz your donut pan with olive oil spray to prevent sticking. Now sprinkle a layer of shredded cheese into your donut ring.
Add a raw onion ring on top of your shredded cheese
Sprinkle chopped bacon and parmesan cheese.
Now completely cover onion with more shredded cheese.
Place in the oven for 10-12 minutes.
Remove from oven. Place on paper towels to let cool.
Top with chopped parsley. Serve with your favorite dipping sauce.

Leftovers can be stored in an airtight container in the refrigerator (for up to 5 days) or in the freezer (for up to 6 months). Reheat in microwave. I started with 10 seconds and then consecutive 5 second increments to find the right level of warmth.

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Easy 5 Minute Keto Granola

3/3/2023

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This Keto granola is crunchy and perfectly sweetened! Delicious with your favorite nut milk, over a little plain Greek yogurt or fresh fruit. This is a breakfast and snack must for any Keto or low carb diet!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

I've made granola several times but it's so much easier just to buy it when you are in a hurry. I love Lakanto's Keto Granola. But now that I live in Portugal, it's a bit harder to get some of the products I used in the U.S. So I'm back to making my own since I haven't found a Keto option here.

And this one is super easy. Done right on the stove, in just 5 minutes!

Easy 5 Minute Keto Granola
Yields approximate 3 cups

Ingredients:
1 cup pecans
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/4 cup roasted pepitas
1/4 cup sunflower seeds
2 Tablespoons Chia seeds
2 Tablespoons Hemp seeds
2 Tablespoons Flaxseeds
4-5 Tablespoons Lakanto Monk fruit sweetener
2 Tablespoons coconut oil
1 teaspoon cinnamon
Pinch of pink salt

Directions:
Place a large skillet on medium heat. Add oil and let it melt.

In a food processor, pulse pecans and walnuts a few times until coarsely ground into medium pieces (similar size to the other nuts and seeds) or chop by hand.

Add pecan/walnuts pieces and all remaining ingredients to the skillet and stir well to combine.

Cook for about 5 minutes, stirring occasionally until golden and fragrant.

Pour granola onto a sheet of parchment paper and let cool.

Once cooled, break into clusters and transfer to a jar (for immediate eating) or Ziploc bag (to put in freezer).

NOTES:
Alternate Cooking Method: Bake at 325°F for about 10-15 minutes, stirring halfway through (oven times vary so watch closely to prevent burning).
To store: place granola in an airtight glass jar for 1-2 weeks (I keep mine in the refrigerator), or plastic Ziploc bag for 2 months in the freezer.

Customize with the following variations:

Swap the cinnamon for another spice such as:
nutmeg/allspice/pumpkin spice for a fragrant Autumn granola
or a pinch of cayenne if you like it spicy!

Change it up by adding extracts (add these to the oil at the beginning):
vanilla extract
almond extract
maple extract

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Individual Keto Breakfast Tart Crusts

No Bake Low Carb Lemon Strawberry Cheesecake Treats

Artichoke Egg Casserole

Keto Cheesy Bacon Onion Rings

Easy 5 Minute Keto Granola

Linda Roisum

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