Category: Baking

Air Fryer Mini Keto Pizza Crust / Flat Bread

Finally, I have settled on a recipe for dough that satisfies my need for pizza!  That it’s fast & easy to assemble and I get to make it in my Dash Air Fryer is just a bonus!  Even better, it tastes so good that it can be rolled out into a square, cut in half and used as a thin, savory sandwich bread.

hampestopizza
Ham & Pesto Mini Keto Pizza

Air Fried Mini Pizza Crust / Flat Bread

  • 8 oz Shredded Mozzarella Cheese
  • 2 oz Cream Cheese
  • 1 Large Egg at Room Temperature
  • 2/3 Cup Finely Ground Almond Flour
  • 1/3 Cup Coconut Flour
  • 1/2 tsp Dried Oregano or Basil
  • 1/4 tsp Onion Powder

Put egg, flours and spices into the bowl of your stand mixer fitted with the dough hook.  Do not mix yet.

In a 4 cup microwave safe measuring cup, cook mozzarella cheese and cream cheese on high for one minute.  Stir then cook in additional 30 second increments until all of the cheese is melted and it looks like cheese fondue.

Add to the egg and dry ingredients.  Stir on low speed until combined and a ball forms.

Remove the dough from your bowl roll into a large ball and cut into 4 sections.

Roll 1 section into a ball and, on a piece of parchment paper that will fit in your Air Fryer, roll out the dough and flatten into either a circle or square.

For Mini Pizza Dough:  Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned.  Turn the dough over and remove the parchment paper from the unbrowned side of the dough.  Cook for an additional 3-5 minutes then remove, top with your desired toppings, return to the air fryer and cook until your cheese is melted and begins to brown.  Don’t over sauce your pizza, this is a thin crust.

For Flat Bread:  Put your dough into the air fryer and cook at 350° for 5-7 minutes until the top is browned.  Turn the dough over and remove the parchment paper from the unbrowned side of the dough.  Cook for an additional 5-6 minutes until browned, then remove.  Slice in half and fill with your favorite sandwich ingredients.  #ThisGirlLovesToEat

Cheesy Green Chili Keto Breakfast Casserole

Steve-Swartz-1392x928_editedI’ve been Missing in Action for the past two weeks.  My brother-in-law passed away unexpectedly and cooking has been the last thing on my mind.  Eating however, has continued thanks to the wonderful people of the community of San Clemente, California.  The San Clemente Sunrise Rotary and the neighbors in their Flora Vista community have kept meals on our table round the clock the entire two weeks.  I have never been more  thankful or humbled.  The generosity and outpouring of support has been beyond anything I could have imagined, and I am so very grateful.

Very grateful and now 6 pounds heavier, LOL!  They’ve brought so much comfort food, and what is comfort food typically made up of? Carbs…a Keto dieter’s biggest FOE!  So, it’s time for this girl, who LOVES to eat, to get back on track.

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Cheesy Green Chile Keto Breakfast Casserole

  • 8 Large Eggs
  • 6 oz Trader Joe’s (or any brand) Shredded Swiss & Gruyère
  • 8 oz Shredded Sharp Cheddar Cheese
  • 1 – 4 oz Can Mild Diced Green Chiles (Ortega or any brand)
  • 2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 1/2 Cup Heavy Whipping Cream
  • Freshly Ground Sea Salt & Pepper to taste

Preheat your oven to 350° F, and butter the bottom and sides of a 9 x 13 glass baking pan.

Using a whisk. combine 1/2 of your whipping cream with the flour in a large mixing bowl to make a thick paste, then whisk in the rest of your cream and your eggs and set aside.

Combine your cheeses and put about 1 Cup of it into the bottom of your buttered pan.

Evenly distribute the diced green chiles over the top of the cheese layer.

Give the egg mixture another quick whisk and pour over the top of the chile & cheese in the pan, then sprinkle the remaining cheese on top.

Bake for 25-30 minutes or until the eggs are set in the center.  Mine took about 29 minutes.

Allow the casserole to set about 5 minutes after removing from the oven then cut into 12 pieces.  Serve as is or top with salsa and/or sour cream and chopped green onion or chives if desired.  #ThisGirlLovesToEat

Nutritional Information (12 Servings)

  • 142 Calories
  • 12 g Fat
  • <1 g Carbohydrates
  • 8.5 g Protein

Banana Muffin Tops

muffintops2I’m in the maintenance phase of Keto, where I have more leeway with the number of carbs I’m eating, which makes me a lot happier.  I’ve missed bread & pizza the most, but don’t want to completely erase my positive health gains by going back to high carbohydrate baked goods.  That leaves me few choices because, frankly, I have been very unimpressed with #KetoApproved recipes for breads.  It’s been really frustrating.

I’m stubborn though, so I keep trying.  I am still working to modify my recipes to create  #KetoFriendly baked goods that don’t taste like cardboard, have a too-dense, unenjoyable texture, and that I’d want to eat more than once.  This one was a win!

Banana Muffin Tops

  • 1 Cup Bob’s Red Mill Rolled Oats (they’re Gluten Free)
  • 1/2 Cup Ground Flax Seed
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/4 tsp Liquid Stevia
  • 1/2 Cup Milk
  • 2 Medium Ripe Bananas (6″-7″), mashed
  • Chopped Macadamia Nuts, Walnuts, Sugar Free Dark Chocolate Chips, Unsweetened Coconut Flakes (if desired)

Preheat oven to 350° F and lightly spray a baking sheet or muffin top pan with cooking spray (TIP: Don’t use an Olive Oil based spray – it will change the flavor of your muffin tops).

Combine oats, flax seed, cinnamon, salt, and baking powder in a bowl and set aside.

In the bowl of your stand mixer, lightly beat the eggs, then mix in vanilla, stevia, milk, and mashed bananas.  (TIP:  If you are adding unsweetened coconut to your muffin tops, add it into the wet mixture)  Leave mixer on low and slowly add dry ingredients until well combined.  Let the batter sit for 5 minutes.

If you are using a muffin top pan: Divide the batter equally between 12 top-cups.  Make sure you mound the batter – don’t smooth the batter flat. (TIP:  If you are adding nuts or chocolate chips, etc., to your muffin tops, gently press those items on top of your mounded batter)  Bake for 20 minutes and allow to sit in the pan to cool for 5 minutes before removing to cooling racks.

If you are using a cookie sheet: Divide the batter into 6 equal mounds per sheet remembering not to smooth the batter flat.  Tops will spread a little bit, so space them out on the baking sheet.  Bake for 18 – 20 minutes and allow to sit on the pan to cool for 5 minutes before removing to cooling racks.

Store the muffin tops in a tightly sealed container in the refrigerator.  These are great plain, but you can also spread peanut butter or cream cheese on them for an extra decadent treat.  #ThisGirlLovesToEat

Pizza Egg Cups

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I love bacon, but this #KetoGirl needs to switch things up once and a while to avoid breakfast boredom.  Enter pepperoni and breakfast is a whole new ballgame.

These are easy to prepare and a nice change from routine bacon and egg cups!  I only make a few at a time because they are a stronger flavor that I don’t really want to eat for breakfast every day during the week.  When I make these I change up breakfast with hard boiled eggs, berries and fat-free Greek yogurt, a 2 egg-veggie scramble, or breakfast pizzas.

Pepperoni Pizza Egg Cups

  • 12 Slices Unsulphured Deli Pepperoni, cut in half (I buy a pound at a time from the butcher at Whole Foods)
  • 2 Large Eggs
  • 2 TBLS Milk or Heavy Cream
  • 1 Slice Provolone Cheese, cut in quarters
  • 1 TBLS Diced Green Onion
  • 2 TBLS Shredded Cheddar Cheese

Preheat oven to 400° F.

Line 4 cups in a 12 hole muffin tin with the pieces of pepperoni.  Place the muffin tin in the oven and cook for 5 minutes.  Remove pan from the oven and move the semi formed pepperoni cups to new holes.  Sop up the grease from the holes they cooked in.

Place one 1/4 piece of the cheese within each pepperoni cup and the green onion between the 4 cups.  Put the pan back into the oven for 3 minutes.

Lightly beat the eggs with the milk and divide them between the 4 cups.  Sprinkle the top of each with the cheddar cheese.  Bake for an additional 9 – 10 minutes, or until the eggs are cooked through, and then remove from the oven.

Immediately loosen and remove the egg cups from the pan.  Serve immediately or store in a tightly covered container.  Reheat in microwave for 30-45 seconds.  #ThisGirlLovesToEat

Sometimes Keto Sucks

Don’t get me wrong, I am incredibly proud of the 44 pounds I have lost since I decided to convert to a #KetoLifestyle in November of 2018.  By being mostly good, I have lost all but 5 of the pounds since I got married 19 years ago.  But I was really skinny when I got married, and that wasn’t my goal at all.  It’s certainly been a really nice benefit to need to have all of my clothes taken in though!  My goals actually were:

  • To lose the 30 pounds that 8 surgeries in 4 years had added to my not big body
  • To see if a #KetoDiet would help reduce my deep tissue inflammation
  • To see if removing processed foods from my diet would allow me to eliminate any of the cocktail of medications that I’d been relying on for 8 years to be able to walk and even to sleep at night.

Happily going #Keto did all of that, but no good thing comes without a cost.  In my case, the cost is that I am a serious bread, cracker and pasta-a-holic and I hate every recipe I’ve tasted for the, so called, lo-carb replacements.  They came out pretty much tasteless and, to be completely honest, they blow. #IMissBread but even more, #IMissPizza 

I set out on a quest to solve that problem and discovered Bob’s Red Mill Paleo Baking Flour!

BRMPaleoPizza

Keto Friendly Paleo Pizza Crust

  • 1+1/4 Cups Bob’s Red Mill Paleo Baking Flour
  • 1/4 tsp Salt
  • 1/8 tsp Baking Soda
  • 2 Large Eggs
  • 2 TBLS Water
  • 2 TBLS Olive Oil
  • 1 tsp Dried Basil and/or Oregano if desired

Preheat oven to 350°F and set aside a baking sheet or pizza pan.

In a small bowl, combine Paleo Baking Flour, baking soda and salt. In a large bowl, whisk together eggs, water and oil. Add flour blend and mix thoroughly. Let rest for 5 minutes.

Roll out and shape dough between two pieces of oiled parchment paper. Remove and discard top piece of parchment and slide bottom parchment and crust onto the baking sheet or pizza pan.

Bake for 7 minutes. Remove from oven and add your favorite toppings, then bake for an additional 5–7 minutes. Increase the heat to 400°F for the last 5 minutes for a well-done.

Now I just need to remember, everything in moderation.  Just because Bob’s Red Mill Paleo Baking Flour is Low Carb, doesn’t mean I can wolf down the entire pizza in one sitting. 😉 #ThisGirlLovesToEat

Crustless BBQ Chicken Quiche

1A hearty, meat-filled quiche can be breakfast, lunch, or dinner.  If you skip the meat, it’s a great main course on #MeatlessMonday or during #Lent, and is a perfect way to use up #Leftovers!

This week I made more chicken thighs than we could eat, so they became the star of this spicy main dish pie!  I served it alongside a peppery arugula salad and a big glass of #WesterlyWines Côte Blonde Syrah.

Easy Crustless BBQ Chicken Quiche

  • 5 Large Eggs
  • 1/8 Cup Heavy Whipping Cream
  • 1/4 Cup Whole Milk
  • 1 Cup Shredded Sharp Cheddar Cheese (Or any type you choose)
  • 2 Cups Chopped Cooked Chicken Thighs
  • 1/4 Cup Chopped Onion
  • 1/2 Cup Sliced Mushrooms (Any type)
  • 1/2 – 6 oz Can Diced Green Peppers or Jalapeños (If desired)
  • 2 Cups Fresh Greens (Any type I used Spinach)
  • Olive Oil
  • Salt & Pepper to taste
  • 2 TBLS Low Carb BBQ Sauce (I use Stone Brewing Arrogant Bastard)

Preheat oven to 350° F and grease a 9 x 9 square baking pan or Quiche/pie pan generously with olive oil.  Add 1/2 cup of the cheese to the bottom of the pan and set aside.

In a medium skillet, over medium-high heat, add 2 TBLS Olive Oil (I used garlic infused oil).  Add onions, jalapeños, and mushrooms and sauteé until onions are translucent and begin to soften a bit.  Add the spinach, another TBLS of olive oil, and cook another 30 seconds or so, just until the spinach begins to wilt.  Remove from pan and set aside.

Add chopped chicken thighs to the pan.  Stir in the BBQ sauce and cook about 2 minutes.  Remove from pan and scatter across the cheese layer in the prepared pan.  Top the chicken with the Spinach mixture, making sure to distribute evenly around the pan.  Top with the remaining cheese.

In a medium bowl or large mixing cup, combine the eggs, milk, cream, salt & pepper.  Whip thoroughly with a wire whisk.

Pour the egg mixture over the vegetable and cheese layers in the pan.  Put pan into preheated oven and cook for 40-45 minutes, or until center is set.  Remove pan from oven and cool on a wire rack.  If eating immediately, slice into 8 wedges and serve warm.

Suggested toppings:

  • Guacamole
  • Sour Cream
  • Chives
  • Sliced Avocado

If meal prepping, slice into 8 sections and put into a large container in the refrigerator to eat during the week.  To reheat: Microwave a single portion on high for 30 seconds, top and enjoy!  #ThisGirlLovesToEat

Crustless Veggie Quiche

1One of the easiest ways to meal prep for the week is to throw a Quiche or two together while you are prepping other meals.  A quiche can be breakfast, lunch, or dinner.  It can be dinner on #MeatlessMonday or during #Lent, and is a great way to clean out your #Leftovers and veggie drawer once a week!

This week I had some tasty ingredients that gave me a hearty, flavorful pie that fed me all week.

Easy Crustless Veggie Quiche

  • 5 Large Eggs
  • 1/8 Cup Heavy Whipping Cream
  • 1/4 Cup Whole Milk
  • 1 Cup Shredded Sharp Cheddar Cheese (Or any type you choose)
  • 2 Cups Chopped Frozen Broccoli
  • 1/4 Cup Chopped Onion
  • 1 Cup Sliced Mushrooms (Any type)
  • 2 Cups Fresh Greens (Any type I used Spinach)
  • Olive Oil
  • Salt & Pepper to taste
  • Crushed Red Pepper Flakes (If desired)

Preheat oven to 350° F and grease a 9 x 9 square baking pan or Quiche/pie pan generously with olive oil.  Add 1/2 cup of the cheese to the bottom of the pan and set aside.

In a medium skillet, over medium-high heat, add 2 TBLS Olive Oil (I used garlic infused oil).  Add onions and mushrooms and sauteé until onions are translucent and begin to soften a bit.  Add the spinach, another TBLS of olive oil, and cook another 30 seconds or so, just until the spinach begins to wilt.  Remove from pan and set aside.

Add broccoli and another TBLS of oil to the pan.  Cook about 5 minutes.  Remove from pan and scatter across the cheese layer in the prepared pan.  Top the broccoli with the Spinach mixture, making sure to distribute evenly around the pan.  Top with the remaining cheese.

In a medium bowl or large mixing cup, combine the eggs, milk, cream, salt & pepper.  Whip thoroughly with a wire whisk.

Pour the egg mixture over the vegetable and cheese layers in the pan.  Top with red pepper flakes, if desired.  Put pan into preheated oven and cook for 40-45 minutes, or until center is set.  Remove pan from oven and cool on a wire rack.

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If eating immediately, slice into 8 wedges and serve warm.  Suggested toppings:

  • Guacamole
  • Sour Cream
  • Chives, Cilantro, or Parsley
  • Sliced Avocado

If meal prepping, slice into 8 sections and put into a large container in the refrigerator to eat during the week.  To reheat: Microwave a single portion on high for 30 seconds, top and enjoy!  #ThisGirlLovesToEat

Highland Springs Ranch Lavender Cheesecake

lavenderbannerEvery year, for about 5 weeks, at the Highland Springs Ranch in Cherry Valley, California, one of the best smelling, and best tasting, festivals takes place on the largest organic lavender farm in Southern California.

During the Annual Lavender Celebration, guests can tour 20 acres of the grounds in hay filled, horse drawn wagons sipping on lavender lemonade or licking creamy lavender ice cream cones.  There’s an organic marketplace to buy lavender infused honey, balsamic vinegar, essential oils, fresh lavender bouquets, plants and even lavender-stuffed toys.  There’s an oil distilling demonstration and plenty of fun activities for the kids, but, more than anything, it’s the food people come to sample.

Although The Ranch Restaurant closed in 2018, my favorite festival treat is still their Lavender Cheesecake with a crust made from homemade graham crackers.  It’s #ToDieFor but it takes some time to prepare (much of which is chilling time), so don’t plan to make this as a last minute treat.  Thanks to Betsy Andrews at Eating Well Magazine, I can make this treat at home anytime I want to!

Highland Springs Ranch Lavender Cheesecake

  • 6 TBLS Unsalted Butter, softenedHSRanchLavenderCheesecake
  • 2 TBLS Light Brown Sugar
  • 2 TBLS Granulated Sugar
  • 2 TBLS Honey
  • 1/4 tsp Vanilla Extract
  • 1+1/4 Cups Whole Wheat Flour
  • 1/4 tsp Salt
  • 1+1/2 TBLS Light Olive Oil or Canola Oil
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper
  2. Combine butter, brown sugar and 2 tablespoons granulated sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add honey and ¼ teaspoon vanilla; mix until combined. Add flour and ¼ teaspoon salt; mix until combined. Form the dough into quarter-size chunks, about ½-inch thick, on the prepared pan. Bake until golden brown and firm around the edges, about 20 minutes.
  3. Transfer the crust pieces on the parchment to a wire rack and cool for 30 minutes. Pulse in a food processor until finely ground
  4. Coat a 9-inch springform pan with cooking spray. Mix the crust crumbs with oil in a medium bowl; press into the bottom and about 1½ inches up the sides of the prepared pan. Bake until set, about 8 minutes. Let cool on a wire rack.

For the filling:

  • 3 – 8 ounce packages reduced fat cream cheese, at room temperature
  • 2/3 Cup Granulated Sugar
  • 1 TBLS Ground Lavender
  • 1/8 tsp Salt
  • 4 Large Eggs, room temperature
  • 1 TBLS Lemon Juice
  • 1 tsp Vanilla Extract
  1. To prepare filling: Put a tea kettle of water on to boil for the water bath. Combine cream cheese, sugar, lavender and salt in the stand mixer bowl. Beat with the paddle attachment until smooth and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing and scraping the bowl after each addition. Add lemon juice and vanilla; mix until combined.
  2. Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil. Pour the filling into the crust. Place the springform pan in a roasting pan and pour in enough boiling water to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 to 1¼ hours.
  3. Let the cheesecake cool in the water bath on a wire rack until the water is room temperature, about 1 hour. Remove the pan from the water and remove the foil. Refrigerate, uncovered, until very cold, at least 4 hours.

This cheesecake can be made ahead and kept very cold for 3 days.  #ThisGirlLovesToEat

Low-Carb Coconut Macaroons

I’m a total carb girl, which is why I need to go Keto occasionally to make my jeans less tight, but my carbs of choice trend toward the savory: breads, chips, and salty snacks.  But, even a #SaltyGirl needs something sweet & #KetoFriendly once in a while. 😉 #ThisGirlLovesToEat

coconutmacaroons

Chocolate Drizzled Low-Carb Coconut Macaroons

  • 2 Large Egg Whites (Cold)
  • 1 tsp Fresh Lemon Juice
  • 1/4 Cup Granulated Stevia Sweetener (like Swerve)
  • 1 tsp Vanilla
  • 1/4 tsp Sea Salt
  • 2 Cups (loosely packed) Baker’s Sweetened Shredded Coconut
  • 1/4 Cup Sugar Free Chocolate Chips (I use Hershey’s)
  • 1/2 tsp Crisco Solid Shortening

**Note – Because the coconut is sweetened, you can cut the amount of the sweetener down to 1 or 2 TBLS.

Preheat the oven to 325°F.  Line a baking sheet with parchment paper.

Add your egg whites and lemon juice to your stand mixer bowl (with the wire whip attached).  Beat the egg whites until medium-stiff peaks form.  Make sure you beat the whites until they barely move in the bowl if you shake it – it makes a difference in the end result of your cookies.  Gradually add the sweetener, sea salt, and vanilla while continuing to beat at medium-high speed.

Gently fold in the coconut a little bit at a time.  Be careful not to break down the whites, you want a fluffy batter. Caution: Your cookies will spread out if you break down your egg whites too much.  They’ll taste the same but be flatter and take less time to cook.

Use a medium (About 1 TBLS) cookie scoop to drop the batter onto the lined pan.  I got 15 cookies from my mixture.

Baker for 20 minutes, or until a nice golden brown around the edges and tops of the cookies.  Remove from the oven and leave sitting on the cookie sheets for 5 minutes then move to wire rack to cool.

Melt chocolate chips (with the shortening) in a small bowl or mug in the microwave, in increments of 30 seconds on high until smooth enough to drizzle.  I use a fork to drizzle lightly across the cookies then move them to a plate to finish cooling in the refrigerator so the chocolate is completely set before serving.

Cookies can be stored in a sealed container on a cool counter for a few days, the refrigerator (if they last) for about 10 days, and can be frozen for longer term storage.

Nutrition Information Per Cookie:

  • Calories   –  65
  • Fat   –  3.75 g
  • Sat Fat   –  2.93 g
  • Sodium   –  31.33 mg
  • Carbs   –  2.66 g
  • Protein   –  .53 g

Oven Bacon Wrapped Omelettes

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When I don’t have the time to pull the pressure cooker out, and want to make more than the 7 egg bites that my silicone insert allows, I turn to my oven to make a big batch of breakfasts for the week.  Prep is quick and cleanup is a breeze.

Prepared as is, this breakfast is #KetoFriendly.  Take out the cheese and it becomes #PaleoPerfect.

Oven Bacon Wrapped Omelettes

  • 10 – 12 Pieces of Thick Cut Bacon (I buy mine at the meat counter – it’s less expensive, meatier and thicker)
  • 11 Large Eggs
  • 1/3 Cup Chopped Bell Pepper
  • 1/2 Cup Shredded Cheese (Any Type)
  • Salt & Pepper to taste

Preheat oven to 400°F.

Cut your raw bacon so your strips just overlap at the edges when you line each muffin cups.  I use the small cut pieces to fill in any spots where pieces are short.  Divide the bell pepper and cheese evenly between the 12 muffin cups.

In a large bowl or 8 cup measuring cup, crack open your eggs and whip them up.  Add salt and pepper.  Pour the egg mixture evenly between the muffin cups – fill just below the level of the bacon – you don’t want them to overflow when they cook.

Put your muffin tin on a cookie sheet and put into the oven.  You want to make sure that any bacon grease that may drip doesn’t end up in your oven.  Bake for 20 minutes.

Step3

Remove from oven then immediately use a knife to slide around the edges of each cup to loosen the edges.  Remove each omelette to drain off the grease on a cooling rack with a paper towel on top, set on a baking pan.

Step4

Store uneaten omelettes in a sealed container in the refrigerator.  Easily reheats in the microwave for quick hot breakfasts all week.  #ThisGirlLovesToEat

Nutrition Information Per Omelette:

  • Calories  197
  • Fat   15 g
  • Protein  14 g
  • Cholesterol  22.5 mg
  • Carbohydrates  < 1 mg