Deciding how you spend your carb allowance, when you are following a #KetoLifestyle, presents you with many options, depending on what stage of Keto you are at. When you are in your induction and weight loss phase, smoothies are generally not the way to spend your day’s allotted carbohydrates, but this one tops out at 9 Net Carbs so it can be included from day 1. This light and frothy smoothie a great #PickMeUp for that late afternoon slump plus it gives you a big protein, vitamin and fiber boost without piling on the calories.
Once you’ve hit maintenance phase smoothies packed with a higher berry to spinach ratio are a great way to get your fruits and veggies in with relatively little impact on your carb count.
Keto Friendly Anytime Smoothie
- 1 Cup Cold Water
- 1 Cup Halved Strawberries
- 2 Cups (packed) Fresh Baby Spinach
- 1 Scoop No Carb Protein Powder (I use Isopure Zero Carb Creamy Vanilla)
- 1 Cup Ice Cubes
Starting with your water, put all of your ingredients, except your ice, into your blender or Vitamix. If you have a smoothie setting, like I do on my Vitamix, include the ice, switch to that mode and hit start. Your Vitamix will stop when it’s ready. Otherwise, start on a low setting until ingredients are combined then turn your machine up to medium high and blend until smooth. Without turning your machine off, Open your ingredient addition port (hole in top of blender lid) and add in the ice until desired consistency.
Nutrition Information (Serves 1)
- 162 Calories
- 0 g Fat
- 8 g Carbohydrates
- 28 g Protein
I like a big breakfast and thought that living a Keto Lifestyle limited my breakfast choices. A little experimentation corrected that notion.
Truth be told, I failed miserably on my first attempt at this recipe. I envisioned a perfectly browned patty that resembled hash browns on the outside but inside had the creamy deliciousness of cheesy grits. Not so much. The ingredients were fine, it was that I thought using a lightly oiled cast iron pan would give me the results I wanted. Instead I ended up with a burned mess that was impossible to turn. Strike One!
The second attempt though nailed it! #ThisGirlLovesToEat
Cheesy Keto Cauli-Grits
- 2 Cups Shredded Cauliflower
- 4 oz Cream Cheese
- 1/4 Cup Shredded Sharp Cheddar Cheese
- 1/2 tsp Freshly Ground Pepper
- 1/4 tsp Freshly Ground Sea Salt
Tip: I used my Vitamix to pulse the cauliflower down to rice sized crumbles.
Preheat oven to 350° F.
Line a baking sheet with parchment paper.
Using a food processor, blender, or Vitamix, combine the cream cheese, cheddar cheese, salt & pepper, and cauliflower. Process until combined but not completely smooth.
Scoop the mixture (about 1/4 cup) into mounds about 2 inches apart on the baking sheet. Lightly press each mound down to about 1/2″ thickness.
Bake in 350° oven for 18-20 minutes, or until tops turn golden brown. Remove from oven and leave on baking sheet to cool for 5 minutes.
Serve alongside scrambled eggs and bacon for a perfect Keto breakfast, or alongside beef, chicken, or fish for a perfect dinner side dish.
Nutrition Information per Patty (8 Servings)
- 83.25 Calories
- 7.2 g Fat
- 1 g Carbs
- 3.32 g Protein
If at first you don’t succeed…listen to the experts and get a pizza stone if you don’t have one. I got mine at Pampered Chef, but this Weber 8836 with the carrying tray is a great one too:
Next, find a video how-to on Epicurious.com.
Cauliflower Crust Pizza with Tomatoes & Mozzarella
- 1 small head of cauliflower (about 1 pound), coarsely chopped
- 1 large egg, lightly beaten
- 1 cup grated Parmesan (about 3 ounces)
- 3/4 cup finely ground almond meal or almond flour
- 1 garlic clove, finely chopped
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded part-skim mozzarella (about 5 ounces), divided
- Vegetable oil (for brushing)
- 1/2 cup marinara sauce
- 1/4 cup basil leaves, torn
- 1/2 teaspoon red pepper flakes (optional)
- Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
- Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
- Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
- Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12″ circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
- Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes.
- Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
- Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges. #ThisGirlLovesToEat
Although I’m not a daily dessert eater, I do have a wicked love of anything chocolate. These #KetoFriendly brownies satisfy that love without ruining my diet goals. #ThisGirlLovesToEat
Keto Avocado Brownies
- 2 Ripe Avocados
- 4 Large Eggs
- 6 TBLS Unsweetened Creamy Peanut Butter
- 1/2 Cup Bob’s Red Mill Paleo Baking Mix
2/3 cup Cocoa powder, unsweetened
2/3 cup Xylitol (Sugar Substitute)
2 tsp Vanilla extract, pure
- 1/2 Cup Butter
- Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients and blend until smooth.
- Transfer batter to prepared baking pan and smooth top with a spatula.
- Bake until brownies are soft but not at all wet to the touch, 40 – 45 minutes. Let cool 25 to 30 minutes before slicing and serving.
I’m a savory snack girl, but don’t want to completely derail my hard earned Keto gains by cheating with a bag of store bought potato chips. What’s a snacker to do? This snacker chooses to spend her carbs on a healthier version of sweet potato chips, without the store bought preservatives and additives. #ThisGirlLovesToEat
Salted Lime Sweet Potato Chips
- 4 Medium Sweet Potatoes (or yams)
- 1 TBLS Corn Starch
- Olive Oil Spray
- 4 Limes
- Freshly Ground Sea Salt
- Preheat oven to 425° and place oven safe cooling racks on 2 baking sheets.
- Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin.
- Place sweet potato slices in a bowl and cover them with warm water and corn starch. Soak for 15-20 minutes.
- Remove the potatoes from the water and dry very well with a paper towel.
- Lay a single layer of potatoes on each rack and spray each side of the potato slice with olive oil spray.
- If you have a small spray bottle, fill it with your lime juice & spritz top side lightly with the lime juice. If you don’t have a spray bottle, drizzle the lime juice lightly over your potatoes.
- Lightly salt the tops then bake for 15 – 25 minutes (depending on thickness of slices), flipping the potato slices half way through the baking process. Check the potato chips frequently, it may take less time if your chips are sliced extra thin, to make sure that they don’t burn! Remove from oven and allow to cool for 5-10 minutes before serving.
Nutrition Information (Serving Size 1 oz):
- 24 Calories
- 0 g Fat
- 4 g Carbs
- <1 g Protein
These little flavor bombs are #KetoFriendly and are a multi-meal side dish option. They can be a nice hot side to meat, savory stews, or even beside eggs for breakfast. You can even eat them cold, or at room temperature, beside a spicy bowl of chili!
Cheesy Jalapeño Cauliflower Cakes
- 2 Cups Riced Raw Cauliflower
- 1 Medium Jalapeño, chopped finely
- 2 Large Eggs, beaten
- 2 TBLS Melted Butter
- 1/3 Cup Grated Parmesan Cheese
- 1 Cup Grated Gouda Cheese
- 1 Cup Grated Cheddar Cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 tsp onion powder
- 1/2 teaspoon baking powder
- 1/4 cup coconut flour
Preheat oven to 375° F. Grease a 12 Cup muffin tin with olive oil spray and set aside.
Combine the cauliflower, egg, and jalapeno in a medium bowl.
Combine the grated cheeses and the rest of the dry ingredients, then stir into the cauliflower mixture.
Divide evenly between the 12 muffin cups and bake 30 minutes, or until tops are browned. Turn off the oven and leave cakes in the oven for another 30-45 minutes.
Store any uneaten cakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. #ThisGirlLovesToEat