Saturday, November 17, 2018

Garlic Butter Keto Bread

This is THE best keto bread I have made.  It was so very yummy!  I forgot to add the bacon to the batter, so just added them to the top.  This will be our go to bread!

Garlic Butter Keto Bread

2 1/2 cups Mozzarella, shredded
2 oz cream cheese
3 eggs
1 1/2 cups almond flour
1 teaspoon baking powder
4 strips cooked bacon, crumbled
1/2 cup grated Parmesan
1 teaspoon Italian seasoning

Garlic Butter sauce

1/4 cup browned butter
4 garlic cloves, finely minced
2 T dried parsley flakes

Grease a medium cast iron skillet with oil, butter or cooking spray and set aside. In a shallow plate, combine parmesan and Italian seasoning.

Melt Mozzarella and cream cheese in a large bowl for one minute in the microwave. Mix well with a spatula until smooth.

Combine the melted cheese, eggs, baking powder, almond flour and bacon. Mix until smooth. Beth forgot to add the bacon, so topped the rolls with them.

Using a large cookie scoop, scoop dough and roll into the parmesan and Italian seasoning mix. Place each ball into the prepared cast iron skillet. Sprinkle with more parmesan cheese  and in Beth's case, the bacon pieces. Place skillet in refrigerator for 10 minutes. In the meantime, preheat your oven to 400ºF (200ºC).

Remove the cast iron skillet from the refrigerator. Bake the garlic butter bread for 20 to 25 minutes, until golden brown.

Garlic Butter:
Brown the butter, add the garlic and parsley flakes.  

Brush generously the baked garlic butter keto bread with the garlic butter sauce and serve. Enjoy!

Friday, November 16, 2018

Crock Pot Keto Gumbo

Don loves Gumbo and when I saw this and knew I had everything to make it, I did! We really liked it. I used jalapeno sausage, so this was a bit spicy! Next time I will use plain sausage

Crock Pot Keto Gumbo
adapted from

2 lbs chicken thighs, or breasts boneless and skinless, chopped into bite sized pieces
1/2 lb frozen shrimp, deveined,
1 lb sausage, cut into rounds (already cooked)
1 bell pepper, diced
1 onion, diced
2 T olive oil 
2 celery stalks, diced
4 cloves garlic
6 ounces tomato paste
15 ounces diced tomatoes, with juice
1 T Cajun or creole seasoning
½ tsp cayenne
1 t thyme
1 t oregano
1 t pepper 
1 t salt
2 cups chicken broth

Add all the ingredients except the shrimp in your crock pot. Stir and mix well. 

Cook on high for 3-4 hours or low for 7-8 hours. 

Add the shrimp 20 minutes before serving. 

Keep warm and enjoy!

Thursday, November 15, 2018

Roasted Corn and Avocado Dip

We made this for football food.  We loved it!

Roasted Corn and Avocado Dip
Southern Living Ultimate Book of Appetizers

1 cup frozen whole kernel corn, thawed
2 teaspoons olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado, peeled and coarsely chopped
3⁄4 cup seeded diced tomato
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
2 tablespoons minced onions
2 jalapeno peppers, seeded and finely diced or 2 (6 ounce) cans jalapeno peppers
2 garlic cloves, peeled and finely minced
1⁄2 teaspoon kosher sea salt 
1⁄4 teaspoon ground cumin

Combine corn and oil in a shallow pan. 

Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
Cover and chill at least 8 hours before serving. We chilled for 2 hours and it was tasty!
Serve with tortilla chips.

Wednesday, November 14, 2018

Mexi Spiced Nuts

The girls like to take nuts to work for a snack. We tried this recipe and it is a keeper!

Mexi Spiced Nuts
Southern Living Ultimate Book of Appetizers

2 cups pecan halves
2 cups dry roasted salted peanuts We used cashews
1 egg white, lightly beaten
1⁄4 cup butter, melted
1 tablespoon chili powder
1 teaspoon ground red pepper (cayenne)
1⁄2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce

Combine pecans and peanuts in an ungreased 13 x 9-inch pan. 

Combine egg white and remaining 6 ingredients in a small bowl, stirring well. Pour over nuts, stirring to coat. 

Bake uncovered in a 350 degree F oven for 30 minutes or until toasted. 

Cool completely in pan on wire rack. 

Store in an airtight container. Yield: 4 cups.

Tuesday, November 13, 2018

Butterscotch Peanut Bars

I made these to take to the adult SS class at church last week. They were quick, easy and tasty!

Butterscotch Peanut Bars

Margery Richmond Taste of Home Cookies Cookbook

1/2 cup butter, softened
3/4 cup packed brown sugar
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
1 package (10 to 11 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water

Spray a 15x10x1-in. baking pan with with cooking spray; set aside. 

In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. 

Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. 

In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Drizzle over hot crust, making sure to cover the whole pan.. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

    Monday, November 12, 2018

    Keto Cornbread

    I made this to go with the Queso Chicken Soup I posted yesterday.  Everyone loved it!
    Keto Cornbread

    2 T butter

    1/2 cup almond flour

    1/4 cup coconut flour

    1 teaspoon salt

    1/2 teaspoon baking soda

    3 large eggs

    1/2 cup heavy cream

    1/4 cup butter, melted

    Optional Fillings or Toppings:

    2 jalapeños, thinly sliced

    4 slices bacon, cooked and crumbled

    1/2 cup shredded cheddar cheese

    Preheat the oven to 325° F. Heat  2 T butter in a 10.5 “ cast iron skillet .

    In a medium bowl mix together all of the ingredients except the jalapeños (if not using toppings/fillings simply omit them). 

    Pour the batter into a 10.5" cast iron skillet and top with jalapeños and cheese, bake for 25-30 minutes. Cool 5 minutes before cutting and serving. 

    Sunday, November 11, 2018

    Keto Queso Chicken Soup

    Soup weather is upon us!  I made this the other night.  It was quick and easy.  See my notes in bold in the recipe.

    Keto Queso Chicken Soup

    1 lb chicken breast, diced

    4 cups chicken broth 

    1 tablespoon avocado or olive oil Beth omitted this

    2 (10 oz) cans Rotel with diced green chiles Beth used 1 can hot rotel and 1 14.5 oz can diced tomatoes that I pureed.

    1 tablespoon taco seasoning

    8 ounces cream cheese, softened

    1/2 cup heavy cream or whole milk

    Salt, to taste (optional)


    Sliced jalapeño

    Minced cilantro

    1. In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices. 

    2. Add in the chicken and broth, cover and simmer for 25 minutes. Remove 1 c of broth and add it to a bowl with the cream cheese to help soften and melt it. 

    3. Stir the cream cheese/broth mix and heavy cream into the soup. Heat until cheese is melted. Season with salt to your taste and serve with desired toppings.