These are a Few of my Favorite (Keto) Things

After a long holiday weekend filled with lots of eating + drinking whatever I wanted, I am so completely ready to hit restart on Keto and get back into my normal routine. While I love doing Keto and rarely get bored of making new recipes and combinations to stick to no grains or sugars, I’m in the bad habit of cycling on and off the diet based around trips/vacations/events we have planned. I’m really determined to stick to it without a clear cut end date in mind, and am stocking up my kitchen for the long haul and a clean, healthy summer.

Sticking to a Keto/LCHF diet isn’t hard, if you stock up on the items that help pull you through on even the busiest of days. For those days (sometimes weeks) where you don’t meal prep & grocery shop, it can feel impossible to stick to Keto without feeling like you’re aimlessly looking for food all the time, or living off of grab-and-go salads. There are so many products I’ve found that significantly make my days avoiding carbs easier, either on their own or to add to my kitchen arsenal. I find myself constantly telling others about these products and really rely on them to stick to eating clean, and can’t wait to pull this list together AND hopefully keep adding to it as I find those lifesaver items.

Here are my absolute favorite, always on hand items, and some helpful parings/uses for them!

These are a few of my Favorite (Keto) Things

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EAS AdvantEDGE Carb Control Protein Shakes: Cold Brew Coffee Flavor

On any given day, chances are you can find one of these in my hand, cup holder, or purse, and I may have already talked your ear off on how obsessed I am with them. These protein drinks are my absolute must have item – whether I’m eating clean or not. All of the flavors of these AdvantEdge Crab Control drinks are yummy (Vanilla, Strawberry, Chocolate), but I am obsessed with the cold brew coffee flavor. These drinks have NO sugar, 17g of protein, and are only 100 calories per shake – making them an amazing breakfast to tide you over until lunch, or mid-afternoon pick me up when you get a little hungry and are tempted to snack. Plus they do contain caffeine (as much as a cup of coffee; nothing crazy), which helps curb my appetite even more and gives me the boost I want. I drink one of these on my way into work in the morning or at the office in the afternoon so I can leave work and go on a run without immediately wanting dinner. If you are a coffee fan or cold brew obsessed like me, you’ll love these! They are best really cold, so keep them in the fridge or pour over ice.

Where to get them: Target does carry EAS protein drinks, however my local target does not carry the cold brew flavor (I obsessively check every time I go and it’s a let down every time). Check your local store and hopefully you’re lucky enough to have them there. You can get the cold brew flavor at Walmart or Amazon.

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Quest Bars

Quest Bars are my protein bar of choice, as they are packed with protein, have a ton of fiber to bring the net carbs down to a really low amount, and most flavors have little to no sugars. With these you still will need to check the nutrition label for each flavor you try, as some are higher in carbs and sugars than others (mainly any of the chocolate flavors). These are very filling so I like to eat half in the morning and half in the afternoon if I need. My favorite is the cookies and cream, but I’ll let you in on a little secret…flavors like the Blueberry Muffin or Cinnamon Roll are SO GOOD if you pop them in the microwave for around 15-30 seconds! Make sure to remove the wrapper and place on a plate (it will most likely stick if you put it on a paper towel), and zap away. They really do taste like a desert treat and are so much healthier for you!

Where to get them: Luckily over the years I’ve noticed that you can find these EVERYWHERE. Target, Walmart, GNC, Amazon, Trader Joes, Publix, etc.

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Torani Sugar-Free Syrups

These Sugar-Free flavored syrups are such a staple item in my kitchen and truly make cutting out sugar easy. I love using in my coffee and the flavors really do combine and layer in together well so you can get creative with your favorite combinations (a splash of Vanilla, Caramel, and Hazelnut in coffee is divine). I also use these in cold keto-friendly deserts like cheesecakes or fat bombs. I really, really wish these were sweetened with Stevia, as the sweetener is Splenda and I try to avoid artificial sweeteners, however I can’t complain because they are all so good. They sell large bottles (like what you would find at starbucks), or have smaller bottles so you can try flavors without committing to a giant bottle.

Where to get them: My favorite place to get these is kind of unexpected – it’s World Market! If you have a Cost Plus World Market near you you’ve probably explored their fun grocery section, and they have by far the best assortment of flavors and sizes of these that I’ve ever seen. They are also really well priced at World Market. You can also find these on Amazon, and I’ve found them at Kroger. Unfortunately Publix doesn’t carry them but I hope they start to; they are just too good not to have on hand!

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Trader Joes Organic Liquid Stevia

While we’re talking about sweeteners, I couldn’t skip over my favorite – Trader Joes Liquid Stevia. This dropper style is my favorite because it is super concentrated and you only need a couple drops to sweeten anything you may be using it for. I keep a bottle in my purse to add to coffee/tea when I’m out, and a bottle at home. It’s also much more affordable than some of the other glass bottle dropper-style stevia brands. One bottle lasts me a long time and I really do enjoy the taste. It isn’t as bitter as some other stevias (especially powders), so even if you are new to using Stevia this is a great one to start with to get used to the slightly different taste than traditional sugar.

Where to get it: Trader Joes, in the Sweetener/Baking section

Cheese Crisps

Cheese crisps act as a keto-friendly chip alternative and are perfect for dipping. I love the Whisps brand and Trader Joes Cheese bites! I always keep these on hand as they are packed with protein and can totally be a full meal if paired with a keto-friendly dip like pimento cheese dip, chicken salad, a sour cream based dip, etc.

Where to get them: I stock up at Trader Joes when I can find them (they sell out FAST), otherwise you can find these at Walmart, Costco, Amazon, and Starbucks regularly carries the Cheddar Flavored Moon Cheese in their chip section.

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Silicone Donut Pan

This Amazon find is a game changer – this silicone pan easily creates Donuts OR Bagels using your favorite keto-friendly recipes! Use Almond or Coconut Flour for delicious gluten free goodness that feels like you’re eating the real thing. I’m working on recipes to share using this pan, but pair this with the amazing Trader Joes Everything but the Bagel seasoning for super good grain-free Everything Bagels!

Where to get them: Find them on Amazon here

These products are perfect to add in to your normal keto meal prep to make things easy and satisfying. Have any of your favorite items you want to share or love any of these, too? Drop a comment below!

xx

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Five Quick & Clean Meals to Get You Through the Work Week Grind

There are some nights where I can’t wait to get home, light some candles, put on a good playlist (or Grey’s episode on my iPad), and setup shop in the kitchen to put together a leisure & awesome meal. However, there are those nights where my heels are off halfway through the front door, I’m beat to shreds from what the day has thrown at me, and the last thing I feel like doing is standing over a stove top to make dinner.

While I do love to cook, trust me when I say that I get how hard it is to get home after one of those days and put together a good meal, much less make it healthy and clean. It can be way too easy to just get takeout and call it a night. However, with learning the ins-and-outs of keto and clean eating in general, I have a handful of meals that have really become my tried-and-true’s, that I know are always delicious, diet-friendly, quick, and satisfying. I wanted to gather those in one place, not only as a reference to myself (must.stop.picking.up.Zoës.Kitchen.takeout), but to of course share with you all in hopes that the work-week struggle becomes a little less daunting. These meals save my waistline, my time, and my wallet. And are delicious whether you’re on keto or not.

My go-to’s all use pretty similar ingredients, and all are easy stove top/oven meals that make for max flavor and min time and effort. I keep most all ingredients to these items on hand at all times, most being from Trader Joes. Here are a few of my favorites:


The Basics

Protein

My usual picks are – Chicken Breasts (Trader Joes has great boneless/skinless chicken breast bags in the frozen section), Ground Beef, Lean Pork Chops, Tilapia/Mahi (I personally do not like Salmon but wish I did!), Shrimp, Sirloin Steak, Burger Patties (Again, I stock up from TJ’s with the frozen grassfed beef patties)

Veggies

Cauliflower (I go with bags of organic riced cauliflower and keep a ton on hand, at all times. and mildly freak out (slash break keto) when I run out), White or Baby Bella mushrooms, Cabbage, Spinach, Brussel Sprouts (again, bags of the frozen TJ’s ones), Broccoli, Zucchini, Spaghetti Squash, Onions, and Garlic

go seasonal – stock up on veggies in season (and usually well priced & easily available)

Fats

Avocado/Olive Oil, Coconut Oil, Kerrygold Grassfed Butter, Cheeses of choice, Sour Cream, Cream Cheese, HWC


Now, I won’t even go as far as to call these recipes, because they are as simple as my favorite combinations of the above ingredients along with whatever I have on hand and feel like throwing in. While my version on these is low carb, high fat/keto based, many of these dishes can be altered to fit your tastes/diet. Leave out the dairy and up your veggies if you’re Whole 30/Dairy Free, use beans/veggies in place of meat if your vegetarian, use olive oil instead of kerrygold if you’re not LCHF/Keto, etc. These make great quick dinners; make extra for easy meal-prep for lunch the next day!

The Go-To’s

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Chicken & Mushroom Cauliflower Rice Risotto

Sauté riced cauliflower, garlic, and mushrooms in kerrygold (add chicken stock for extra flavor), add a little cream cheese once cooked, top with a chicken breast or slice up chicken and add in. Easily sub in lean pork chops here for an equally great flavor combo. Top with green onions or parsley if you like.

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Blackened Tilapia or Mahi with Garlic Parmesan Asparagus

Bake asparagus topped with olive oil, garlic (I slice thinly instead of dice to leave nice roasted pieces), salt + pepper, Parmesan. Use blackened seasoning on tilapia/mahi filets (or garlic/lemon/butter) and cook stove top while your asparagus is finishing up.

Chicken Cauli Rice Stir Fry

Chicken or Steak Stir Fry

Two easy ways to prep this: for more “fried rice” based, sauté riced cauliflower and veggies you have on hand in avocado oil, add in sliced chicken and add a liberal drizzle of liquid aminos. pan fry until incorporated. For more veggie based, slice up + sauté cabbage, onions, carrots (omit if you’re strict keto), and any veggies you have on hand with protein of choice. Add in liquid amminos + sriracha if you’re feeling spicy!

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Cheesy Garlic Butter Spaghetti Squash

Pasta lovers rejoice, because this dish always kills my pasta cravings. Slice spaghetti squash in half, scoop out seeds and drizzle in avocado oil. Bake until done, use fork to shred inside, add in kerrygold, garlic, salt + pepper and cheese of choice (shredded cheddar for more mac + cheese vibes, shredded Italian blend for a more traditional pasta feel), and stick back in the oven until brown. Can easily be built upon: add tomato sauce and pepperoni, add ricotta and spinach, add chicken etc. I like to use the small spaghetti squash because it creates the perfect portion + fits right into Tupperware for lunch the next day.

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Protein Burrito Bowls over Cauliflower Rice

Sauté cauliflower rice (add in scallions/cilantro and a squeeze of lime for more flavor), and layer Chicken/Steak/meat of your choice over top with cheese, sliced avocado or guac, lettuce, onions, tomato, any veggies you like! Top with hot sauce/salsa/dollop of sour cream or Greek yogurt and you’re good to go! Homemade guac gives this a chipotle-but-better vibe.


As you probably noticed, the pictures above aren’t plated super fancy, and are in Tupperware or even paper plates, with photos snagged from my Instagram stories. These meals truly are the quick go-to’s that keep you on track and *sane* while on Keto. I genuinely enjoy cooking, and am living proof that frequency in the kitchen does equal some pretty enviable home-chef skills. It’s not about spending hours upon hours slaving over a complex meal, its about making the most of your time (even if it’s 20 minutes) to be intentional in what ingredients you’re using, how you’re prepping them, and how you’re pulling it all together. Cooking can (and in my opinion should) be a creative & personal craft, and you’ll never know your style and potential if you don’t push yourself out of your comfort zone and experiment a little! It’s okay to try new things and not have them turn out the best; you learn from it!

The more you try to make new things, the more confident you become in making great meals (without a recipe or sometimes even an idea of what you’re making). Even if you’re a picky eater, chances are you can figure out a way to make things that completely suit your tastes. I used to think I hated mushrooms, but I’m telling you…I can make some damn good mushrooms now, and they’re basically a staple item for our mostly keto household.

I’d love to hear some of your go-to meals or if you’re a fan of any of the above! If you’d like to see an actual recipe for any of these or have questions, please feel free to let me know! Hope these help you stick to cutting out the grains & sugars and show just how easy it can be sometimes!

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Stuffed Zucchini

Growing up, my mom always made these delicious zucchini boats stuffed with ground beef, feta, and yummy breadcrumbs on top. They’re so delicious and obviously a super easy recipe to make keto-friendly! Tonight I made more of an Italian style stuffed Zucchini, with hearty tomato meat sauce and mozzarella. This meal was perfect for dinner, and left us with lunches for the next couple of days!

You’ll need

1 lb ground beef1/4 small vidalia onion (diced)3 medium to large zucchini 2oz Mozzarella 2oz Tomato sauceCrumbled feta to taste 2 cloves garlic (diced)

To make

  • Preheat your oven to 375 degrees and begin browning ground beef in a large sauté pan
  • Drain excess fat and add onions and garlic until they begin to be translucent.
  • Add tomato sauce, more or less to your preference. I added just enough to combine the meat and veggies, but you can add more if you prefer!
  • Cut tops and bottoms off zucchini and sliced lengthwise

  • Using a small spoon, carve out the inside of the zucchini over your sauce pan, mixing the inside of the zucchini into your meat sauce

  • The smaller the spoon, the easier to scoop the inside! Make sure not to get too close to the edge and leave a bit of room at the top and bottom. If you scoop too much, these will fall apart so you want to be sure they are sturdy!
  • Add your zucchini boats to a nonstick baking pan. To prevent these from tipping over, rest edge to edge in the pan.
  • Continue mixing your zucchini into your meat sauce and cook on low/medium heat until incorporated.

  • Add small amount of shredded mozzarella to the inside of your zucchini boats. This helps to keep your filling inside of the zucchini (and mo’ cheese is not mo’ problems, right?)

  • Stuff the zucchini with your meat sauce, trying to get equal parts meat and zucchini chunks per each boat

  • Sprinkle remaining mozzarella on top and add crumbled feta

  • Bake at 375 for 25-30 mins or until golden

Yum! That’s all there is to it – these also make great leftovers so they’re perfect for lunch!

Hope y’all enjoy!

Spinach & Ricotta Spaghetti Squash Bake

Pasta. A big, bad word in the world of Ketogenic Dieting (and most any diet out there). I LOVE pasta dishes, so I am always trying to find a good low carb substitute to some of my favorites. I’m not here to tell you it will taste like the real deal, but there are some tasty veggie based substitutes that won’t make you feel terrible after eating.

I’ve always been a big fan of white pizzas/spinach & ricotta based dishes, and the combination with roasted spaghetti squash is divine! We also added some sliced chicken breast in this mix, however you can sub for any added protein you want (a carb friendly Italian sausage would be good here), or leave out completely and add some artichokes instead if you want a vegetarian dish. This could also be made into a red sauce based dish just as easily – it’s so versatile and requires minimal work to get your “spaghetti”.

Here’s what you’ll need:

1 Medium to Large Spaghetti Squash

1 bag fresh spinach

1-2 cloves of fresh garlic

16 oz whole milk Ricotta (1 container from TJ’s)

1 egg

1 tbsp oil (I used Avocado, you can also use olive oil)

4 oz shredded mozzarella (half of your regular sized bag, or more…no one’s judging here)

Salt and Pepper to taste

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  • Preheat your oven to 400 degrees. Slice your spaghetti squash in half lengthwise, and use a metal spoon to scrape out the seeds and stringy insides.
  • Drizzle Avocado oil in both cut halves and place face down (hollow side down) in a nonstick baking pan. Bake for 40 minutes until tender.
  • While your squash is baking, rough chop your fresh spinach, and add your ricotta, egg, garlic, and S+P. Combine to make this delicious filling that you’ll want to put on everything

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  • Once your squash is cooked, let cool slightly so it is comfortable to touch, and use a fork to scrape the inside of the squash. (leave your oven on, you’ll be using it later). This will make long strands of “spaghetti”. For this first time making this dish, I chose to layer all of the spaghetti squash in the bottom of my baking dish, and put my ricotta mixture on top along with some chicken. Next time, I’ll be mixing it all together to bake. If you like the taste of spaghetti squash, i’d layer the dish. It makes for a nice change in texture and keeps the veggie taste front and center.  If you’re trying to mask the taste and do your best to pretend like it’s real pasta, Mix it together.
  •  Once your squash and filling are together in your baking dish, top with Mozzarella and bake for 25 min until your cheese is nice and golden.

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  • I know this next part isn’t a “step”, but TELL ME THAT DOESN’T LOOK GOOD. Let this cool a bit before slicing, but it cuts and portions just like a lasagna would.

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This made around 6 hearty portions and was PERFECT for dinner + lunch prep for a couple days for the two of us! This mixture would also be so good on Keto Pizza. 

Hope you guys enjoy!

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(Almost) too good to be true Keto Pizza

Happy February!! Today marks 1 month on Keto and I’m feeling so good. It’s safe to say I’ve made cauliflower into most any type of grain based dish there is, and become BFF’s with kerrygold. The energy you get from a low carb, high fat diet is like no other, and I love how Keto shapes your body. You don’t just lose weight on Keto, you lose fat and can see and feel yourself getting leaner without losing muscle. So far, so good!

To celebrate our first month (and let’s be real – to make a dish that didn’t have cauliflower or spaghetti squash), I took on one of the dishes most all diets will tell you absolutely not to have…Pizza! Thanks to this awesome recipe I found on Pinterest from Wholesome Yum, I made one of the easiest and totally real tasting keto meals I’ve ever had. Hands down.

I’ll admit I didn’t have the highest of expectations for a Keto Pizza, only because how do you beat the real thing? I mean it when I say this Fathead Pizza Crust is the real deal. So much so that when I pulled our pizza out of the oven, I said “I don’t know what kind of black magic I just used, but we’ve got pizza!!” Which was shortly followed with a “are you kidding me?” as soon as we took our first bite. It’s that good – i’m not just hyping you up here.

I followed Wholesome Yum’s recipe for the dough and added my own toppings. I can’t wait to make this again.

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You’ll need:

1 1/2 cup Shredded Mozzarella Cheese

2 tbsp Cream Cheese (cut into cubes)

2 Eggs (beaten)

1/3 cup Coconut Flour

Make your Crust

  • Preheat the oven to 425 degrees, and line a baking sheet or pizza pan with parchment paper
  • Combine your mozzarella & cubed cream cheese in a microwave safe bowl. Microwave for 45 seconds, give it a stir, and microwave another 45 seconds. Stir again until well incorporated.
  • Next, stir in the 2 beaten eggs and your coconut flour. Knead together with your hands until the dough forms. Don’t try to skip using your hands; this is key to making the dough’s texture and taste super authentic to grain based dough.
  • Spread the dough onto your lined pan to a 1/4″ or 1/3″ thickness. Use a toothpick or fork to poke a lot of holes throughout the dough, as it will bubble up if you don’tIMG_1389
  • Bake for 6 mins at 425. After 6 minutes, pull it out and poke holes into any bubbling areas you see (mine still had a lot despite poking holes initially, so don’t forget to check it!). Pop it back into the oven and bake for another 3/7 minutes until golden. Keep a close eye, as the final time depends on the thickness.IMG_1390
  • Remove your crust from the oven (and try not to be amazed at how you magically have pizza dough). From here, top with your favorite sauce, toppings, and more mozzarella. I went with tomato sauce, organic pepperoni, mozzarella and feta cheese.

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  • Pop it back into the oven for about 10 minutes until everything is heated through and melted. Remove from oven and let cool for a few minutes before you slice!

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Maybe it’s from not having real pizza in well over a month, or just being amazed by this recipe, but I couldn’t believe it when I pulled this out of the oven. The thing even cuts just like real dough, and you can eat it with your hands (and fold it!). It’s “real” pizza in my book.

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And there you have it! Total prep + cook time was around 30-40 mins, with net carbs per slice coming in at around 2g. Another huge thanks to Wholesome Yum for not only a great recipe but even better post loaded with good information for those of you who may be new to Keto and still mind-blown that you can actually lose weight + improve your overall health by eating a fat based diet. I definitely encourage you to give it a read, and expect a post from me soon explaining the basics of Keto and why it works for me.

Let me know how your Keto pizza turns out – because this is one recipe I know you’ll be making!

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Vanilla Raspberry Keto Cheesecake

Fat Bombs are a Keto gal’s best friend – right? This was my first time making a dairy based fat bomb and I can’t wait to play around with the flavors on this – could easily use any flavor you like of the Torani Sugar Free Syrups and combine flavors to kick those sugar cravings right when you need! I decided to go with Raspberry this time around and served with fresh berries.

You’ll Need:

1 8 oz block of Cream Cheese

2 tsp of Vanilla Extract (I love the Trader Joe’s Pure Bourbon Vanilla Extract!)

7 oz Heavy Cream

2-3 oz Torani Sugar Free Raspberry Syrup (Adjust according to your preferred sweetness)

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To Make:

  • Place Cream Cheese, Vanilla, and Sugar Free Syrup in KitchenAid and mix on low
  • Slowly add part of your heavy cream and let mix, then slowly add more. Total time mixing is about 5 minutes, and when you are done you should have a thick mixture with stiff peaks.
  • Use a flat silicone spatula to spoon all of your mixture into a piping bag (or if you’re fancy like me, a zip lock with the tip cut off…revolutionary, right?)
  • Pipe mixture into muffin tin about halfway full. These are dense and should be portioned out fairly small, mini muffin tins would work well here also, or a flat baking sheet with small dollops.
  • Set in the Fridge for an hour or more before enjoying!

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Once these set in the fridge, I used small ramekins to plate and topped with these fantastic blueberries & blackberries from TJ’s. They have been so good lately!!

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Depending on how you portion your mixture out, these come in at just 1g of carbs per mini muffin tin (before you add the berries, worth it to me since they’re so good lately!) They definitely kicked the sugar craving for the day and are a great foundation for really limitless combinations.

Enjoy!

 

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Almond Flour Biscuits

My two favorite words when it comes to cooking might just be easy & cheesy, and good news, these Cheesy Almond Flour Biscuits are both. Keto can be time consuming and requires a lot of planning and prep work, but those of you who have started know it is well worth it. Now that I am fully adjusted to the diet, I rarely crave sweets or bread, but I of course have those days where no amount of cauli-anything is satisfying. My sweet southern husband who was brave enough to join me on Keto constantly had me laughing when he started…how many carbs are in fried chicken? in biscuits? in (insert delicious southern food here)?

So, I obviously took to the internet to figure out how to make keto friendly biscuits. There are a ton of great recipes on Pinterest for a Ketogenic diet, and a lot of variations on biscuits. On the night I made these, I had already made Chicken and Shrimp Cauliflower Fried Rice for dinner, meal prepped for lunches, and made Berry Cheesecake Fat Bombs for desert…needless to say I did not want to spend much more time in the kitchen that night, but we really wanted these so I went for the most streamlined interpretation of the recipes I found on Pinterest, with the ingredients I already had on hand. These might as well be called lazy girl biscuits.

 

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You’ll need:

1 1/2 cup Almond Flour

1 1/2 tsp Baking Flour

1/4 tsp Salt (I use Celtic Sea Salt or Pink Himalayan – your call)

1/4 tsp Black Pepper

1/2 cup Shredded Cheddar (I had Triple Cheddar on hand, so that’s what went in. Mozzarella would also be good here!)

1/4 cup Heavy Cream

3 tbsp diced cold butter

1 egg

Make your biscuits:

  • Preheat your oven to 350 degrees
  • Mix Almond Flour, Salt, Pepper, and Baking Powder together for your dry mix. I use my KitchenAid for everything, but hand mixing is fine here too.
  • Cube your cold butter into small chunks, and add to dry mix. Mix butter into mix to create a crumby dough base. If you’re using a stand mixer, start slow to prevent your almond flour from covering your entire kitchen 🙂 If you’re mixing by hand, use a rubber spatula to mash the butter.
  • Create a well in the middle of your bowl and add your wet ingredients – the egg and cream.
  • Mix on low and stop mixing once fully incorporated – if you over mix, these will get super dense and nobody wants a brick-biscuit.
  • Fold in your cheese of choice
  • Scoop dough into nonstick muffin tin (or spray with coconut oil). I did not roll or shape mine, but rather dropped them in. We’re sticking with the lazy theme on these bad boys.
  • Bake for 20 minutes

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This will make 6 average sized biscuits, but adjust your batter and time if you want bigger/smaller biscuits. For 6 biscuits, this breaks down into about 7g of Carbs and 3g of Fiber, bringing you in to just 4 net carbs per biscuit. These would also make a great breakfast or lunch sandwich bread!

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Next time, I’ll probably add some garlic powder into the dry ingredients for these as well, YUM! I pulled these out of the oven and slapped a big pad of kerrygold grassfed butter on top while they were still hot. I was surprised at how good these came out, and how completely filling and satisfying they are! 1 biscuit with kerrygold is easily enough for breakfast, or with a small bowl of keto chili for lunch. Or with a fried egg. You get the idea.

These are definitely a new go-to in our house and I can’t wait to make them again! If you make these, let me know how yours turn out. Am I crazy for wanting to make a “sweet” version of these with cinnamon? Probably safe to say that will be coming soon 🙂

Enjoy!

 

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