Tomorrow is #CincoDeMayo and, if you’re Keto like me, you can feel left out. This recipe for Keto taco shells changes that in a flash! Most people just make a taco shell from cheese, much like the #FatBomb cheese crisps I love, but Sugar Free Londoner made a shell that’s crispy and more like a hard shell, with 1.1 net grams of carbs per shell, that I’m pretty excited about. #ThisGirlLovesToEat
Crispy Keto Taco Shells
- 2+1/4 Cups Shredded Mozzarella Cheese
- 1/2 Cup Coconut Flour (25 g)
- 2 tsp Ground Psyllium Husk
Preheat the oven to 175 Celsius / 350 Fahrenheit.
Mix all ingredients in a food processor or with an electric mixer until they resemble small crumbs.
Line a baking sheet with parchment paper. Draw circles of 6 inch / 15 cm diameter on the parchment. I traced around a small saucepan lid, but you can use any round object that size.
Scoop 1/4 cup of the taco shell mix onto each circle and spread out inside the circle.
Place a second parchment paper on top and press down the dough with your hands or use a rolling pin. Press down well – you want it nice and compacted
Remove the top parchment paper and bake in the oven for 7 minutes or until the edges of each taco have browned.
Remove from the oven and hang each taco shell over the side of a large saucepan until cooled. I like to use something a little bit wider than a pan edge, like a piece of sanded, clean 1/2″ dowling, so that there’s more room inside to stuff with fillings.
Amount Per Serving 1 Taco Shell (23 g)
Calories 103 Calories from Fat 57
Total Fat 6.3g Saturated Fat 4.1g
Total Carbohydrates 3.3g Dietary Fiber 2.2gSugars 1.1g
Being Keto doesn’t mean you can’t have ANY carbs, in fact, depending on the stage you are at in your weight loss journey, you can actually enjoy a fair amount of carbs as part of your lifestyle maintenance.
At this point in my journey, I am enjoying 20 to 40 grams of carbs a couple of days a week, especially when I want a real sandwich, sweet potato, or something fun like this mini-potato recipe.
One trick I use to control my carb portions is to only prepare small amounts so I am not tempted to gorge myself on them and derail my health goals. This recipe is perfect for doing just that.
Nutrition Information for this entire recipe (2 servings)
- Calories 290 (145 ea)
- Fat 18.5 grams (9.25 g ea)
- Carbohydrates 22 grams (11 g ea)
- Protein 7 grams (3.5 g ea)
The potatoes are an excellent source of potassium (more than a banana) and vitamin C. Petites are also a good source of vitamin B6 and are fat, sodium and cholesterol free.
If you prefer these to be Vegetarian, omit the bacon. The Vegetarian nutrition information is: Calories 219 Fat 13.5 g Carbs 22 g Protein 3 g
Spicy Bacon Baby Potatoes
- 5 oz (About 1 Cup or 20) baby/petite potatoes, cut in half lengthwise
- 4 Slices Bacon, diced while raw (I use kitchen shears)
- 1 TBLS Olive Oil
- 1 tsp Chopped Garlic
- 1/2 tsp Dried Red Pepper Flakes (+/-)
- Freshly Ground Sea Salt & Pepper to taste
In a skillet heat the oil and red pepper flakes for about 1 minute on medium heat. Add the bacon and the potatoes. Cover and cook for about 4 minutes. Remove the lid, turn the potatoes and finish browning the bacon. Remove the bacon to a paper towel to drain. Add the garlic to the potatoes, season with salt and pepper, cover and cook for 3 – 4 more minutes.
When potatoes are fork tender (total of 7-8 minutes cooking time), remove them to a small serving bowl and add the bacon back in. Toss to distribute and add more red pepper flakes if desired. Serve warm. #ThisGirlLovesToEat
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
You might be able to tell I’m obsessed with my air fryer. It’s so stinkin’ easy to use, clean up, and it’s great for healthy cooking! The best part of having the air fryer is that the possibilities with it are endless. All I’ve had to do so far is go to Google for recipe inspiration. Today’s ingredient: raw shrimp.
Coconut Shrimp with Honey Lime Sauce
- 1/2 Cup Bob’s Red Mill Paleo Baking Flour
- 1+1/2 tsp Freshly Ground Black Pepper
- 2 Large Eggs (I use Eggland’s Best)
- 2/3 Cup Unsweetened Flaked Coconut
- 1/3 Cup Panko Crumbs
- 24 Medium Peeled, Deveined Raw Shrimp, Tail-on
- Olive Oil Cooking Spray
- 1/2 tsp Kosher Salt
- 1/4 Cup Honey
- 1/4 Cup Lime Juice
- 1 Serrano Chile, thinly sliced
- 2 tsp Chopped Fresh Cilantro (Optional)
Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and Panko in a third shallow dish. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess. Dip in egg, allowing any excess to drip off. Dredge in coconut mixture, pressing to adhere. Coat shrimp well with cooking spray.
Place half of the shrimp in air fryer basket in a single layer, and cook at 400°F until golden, 6 to 8 minutes, turning shrimp over halfway through cooking. If you have larger shrimp it may take up to 10 minutes. Season with 1/4 teaspoon of the salt. Repeat with remaining shrimp and salt.
While shrimp cook, whisk together honey, lime juice, and Serrano chile in small bowl. Sprinkle shrimp with cilantro, if desired. Serve with sauce. Note: If you are keeping to a Keto lifestyle, skip the honey based sauce and just squeeze a bit of lime juice on instead.
Serving size 6 shrimp. #ThisGirlLovesToEat
Nutrition Information per serving (Shrimp only – no sauce): Calories 213 Fat 11 Carbs 9 Protein 14
Recipe adapted from Cooking Light Magazine
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!
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
The instruction guides that come with most appliances are brief and don’t give the precise times to cook the wide variety foods that people prepare. I found a pretty handy time guide that covers most everyday cooking situations.
When all else fails I head to Google and use the search term: Air frying time for… whatever food I’m trying to cook. #ThisGirlLovesToEat
Talking to friends, I have heard a lot of them losing hope as the months of their dieting, and slow movements on the scale, drag on. They’re getting bored with the foods they’re eating, or hate the foods that are promised to be the biggest help in losing weight, particularly eggs, on the #KetoDiet. As one who suffers occasional food boredom as well, I’ve been sharing some of my favorite #MakeAhead snacks and #GrabAndGo meals that make me less tempted to cheat.
Air Fryer Ham Wrapped Asparagus
- 8 Spears Fresh Asparagus, woody ends trimmed
- 4 Large Thin Slices Ham, sliced in half (I use Columbus Brand Apple wood Smoked Ham)
- Olive Oil Spray
- Freshly Ground Salt & Pepper
- Lay asparagus spears in the basket of your air fryer and spray lightly with olive oil cooking spray. Shake the spears in the basket to make sure the spears are coated.
- Season with salt and pepper and shake again before closing the air fryer.
- Cook spears for 3 minutes at 400° F, and remove from basket.
- Wrap each spear of asparagus with 1/2 piece of ham.
- Place back in basket, seam side down and lightly spray again with olive oil spray.
- Cook another 5-7 minutes at 400° F, shaking once in the middle of the time, until ham is lightly browned.
- Remove spears from basket and serve warm with grained mustard, if desired.
This is a great appetizer, light lunch, or even breakfast. I love to make some of these and put them into the refrigerator to pack for a midday snack at the office! #ThisGirlLovesToEat