Sunday, January 19, 2020

Keto Chaffles


If you've been following a keto eating plan for any length of time you have most likely heard of chaffles. The magic 2 ingredient dish that can sub for bread, waffles, tacos, pizza base, and the list goes on. Of course, there are a million variations of a chaffle but I prefer the simple, 2 ingredient version that takes about 2 seconds to make. 
If you are new to keto then you will want to invest in a mini waffle maker (I use a Dash Mini Waffle Maker) - just Google them, they are everywhere and go from about $10.00 to $30.00 depending on what you are looking for. You will use it, I promise. 
You can add 1 Tbsp of almond flour and 1/4 tsp baking powder for a fluffier chaffle but this will affect the carb count. You can also add sweetener and cocoa powder for a kind-of chocolate cake dessert. 
Chaffles have become a staple in my keto journey and once you give them a try you will see why! 


Keto Chaffles

Ingredients
1 egg
1/2 cup shredded mozzarella cheese

Directions
Whisk together the egg and cheese.


Scoop half onto your heated mini waffle maker. 


Close lid and cook for 4 minutes - or until cooked to your preferred level of darkness. Repeat with remaining half of mixture. 


Recipe above is 1 serving (2 waffles) and, according to MyFitnessPal, is 252 calories, 16.8 fat, 2.4 carbs, 0 fiber, and 20.3 protein (2.4 net carbs). This will vary according to size of egg and brand of cheese so be sure to enter into your own nutritional counter to be exact.) 


If you are eating them as waffles then top with sugar free syrup, berries and whipped cream, peanut butter, or whatever your favorite keto topping is. 


The waffles made with this recipe can be used as a bun for a burger, a taco, a base for pizza, anywhere you want to use bread. You can use any kind of cheese you like: cheddar, marbled, jalapeno jack, etc... I find the mozza is the mildest flavor and best to use if you want a "plain" flavor. 
Double, triple, quadruple the recipe if desired. Make the waffles up and freeze them - they freeze and thaw very well. (I pop them in the microwave for about 20 seconds and then the toaster on low and they are perfect.) 
I will update with more photos of dishes I have made with them as I go! 

Saturday, January 11, 2020

Strawberry Lemon Pie


I don't know about you but I love pie. It used to be pretty low on my dessert favorites list but I am slowing coming over to the pie side. This one is a really different pie that usually confuses people at first. It has the fluffy and creamy lemon filling and then the gooey strawberry layer. People tend to need a few bites before they know what's happening. 
I had one sampler tell me that the first bite she had she thought it was awful and thought maybe I had lost my mind. Then she took a few more bites and was like 'this is the best pie I have ever eaten". 
Need a dessert that will make a statement at your next gathering? Try this one. It's no-bake, easy to whip up, and will definitely start a conversation. PLUS, it's super pretty. So.... there's that. 


Strawberry Lemon Pie

Crust
1 9 inch baked pie crust (Find our recipe HERE) 

Strawberry Layer
1/2 cup water
1/3 cup sugar
1 Tbsp cornstarch
1/2 pkg strawberry Jello powder
3 cups diced, fresh strawberries

Lemon Layer
1 (8oz) pkg cream cheese, room temp
1/2 cup prepared lemon curd
1 1/2 cups whipping cream

Decoration
1/2 cup whipping cream
1 Tbsp strawberry Jello powder
lemon slices, cut into triangles

Directions
Set baked pie crust aside while you prepare the strawberry layer. 
Prepare strawberry layer - In a medium saucepan over medium heat; bring water, sugar, and cornstarch to a boil. Boil for 1 minute, stirring constantly. Stir in the 1/2 pkg of jello powder and let sit for 10 minutes. After ten minutes, stir in the strawberries and spread in the pie crust. 


Chill while preparing lemon layer. 
Prepare lemon layer - beat the cream cheese until smooth, scraping sides as needed. Beat in the lemon curd. In a separate bowl, beat the whipping cream until stiff peaks form. Fold in to the lemon mixture.
Spread the lemon mixture on top of the strawberry layer. 


To decorate - whip the 1/2 cup whipping cream with the 1 Tbsp Jello powder until stiff peaks form. Pipe on top of pie. 


Top with the lemon slices cut in triangles. 


Chill until ready to serve - at least 3 - 4 hours, up to overnight. 


See.... so purdy. 


And it just keeps getting better..... 


As I mentioned above, the flavors and textures are a bit of a shocker at first but everyone comes around! So. Much. Yum.
Rich, creamy, fruity, beautiful. Perfect for Valentine's Day, Easter, Christmas, Thanksgiving... you see where I'm going here, right? ALL the occasions. Every one. 

Tuesday, January 7, 2020

Peanut Butter Butterscotch Donuts


Our peanut butter butterscotch donuts are a hybrid of two of our favorite treat recipes. Our Old Fashioned Jelly Donuts (HERE)  and our Butterscotch Dream Bars (HERE)
I'm not sure why it took us so long to put the two together - I mean... best of ALL the treat worlds right here. Donuts... peanut butter.... butterscotch..... marshmallows... yes, yes, yes, and.... yes. 
Are they a bit of trouble to make...yes... they take a little investment of your time... BUT the rewards are SOOOO worth it. You're going to be making a whole bunch of new friends with this recipe!


Peanut Butter Butterscotch Donuts

Ingredients

Directions
Prepare the donuts as per the original recipe up to point where you roll out the dough to cut it out. Instead of doing round donuts, I recommend making them square, although this is not necessary. 


Let them rise and then continue on as per the recipe. Set them aside to cool. 
While they are cooling, prepare the butterscotch dream square, as per the original recipe instructions.


Alternatively - you can prepare the original recipe but do not combine it to make the square. Leave the butterscotch peanut butter mixture in a bowl and dip the tops of your donuts in them!


Then sprinkle them with additional mini marshmallows and butterscotch chips. 


If you prefer to make the square - once it has cooled and set, cut it into tiny squares a little smaller than the donuts themselves. Put a little bit of melted peanut butter on top of a donut and very gently press a square on top of it. Set aside to set. 


Continue until all the donuts are covered!


Yes. They are sweet, in case you were wondering. 


With the square on top it's like you're getting 2 ridiculous desserts in one. It's a little less crazy if you just dip them and sprinkle on the marshmallows and chips - but still crazy. 


This is one of those projects to tackle on a day when you have nothing else to do. You end up with a good sized batch though so all your hard work will be rewarded! Share with friends and neighbors - they'll enjoy them too! :) 

Monday, January 6, 2020

Keto Frybread Tacos


Whether or not you follow a keto eating plan, you need to try this bad boy. 
Around here (Lillooet) these are called Indian Tacos and they are usually made on fluffy, chewy bannock and they are addicting. 
According to MyFitnessPal the nutritional counts on our keto version are: 400 calories, 10 carbs, 22 fat, 39 protein, 2 fiber, and 2 sugar per serving. The recipe makes 4 big servings. BIG. Huge. (FYI - if you are cautious about counting your macros then be sure to enter the ingredients into your own counter. Numbers can vary by brand and size of produce!)
Since I have learned that fathead dough is magic once it is deep fried I have been experimenting like crazy. I'm hoping to come up with some sweet-type recipes using deep fried fathead dough so be sure to check back for that! In the meantime, try our Keto Corn Dogs (recipe HERE) or this delicious taco!! 


Keto Frybread Tacos

Ingredients
Fathead Dough
1 1/4 cup shredded mozzarella cheese
3/4 cup almond flour
1/2 tsp baking powder
pinch salt
1 egg

oil for frying (about 2 inches deep in pot)

Taco
1 lb ground beef, scramble fried
1/4 cup shredded cheddar cheese
1/4 cup finely diced red onion
4 slices tomato, diced
1/2 cup shredded lettuce
4 Tbsp sour cream

Directions
Prepare fathead dough - Place oil in a deep pot and heat to 350 degrees. 
While oil is heating: place shredded mozza in a microwave safe bowl and microwave 30 seconds. Stir well. If not totally melted, microwave for another 10 - 15 seconds. Stir until smooth. Add in the almond flour, baking powder, salt, and egg. Stir vigorously (or beat with electric mixer) until stiff dough forms. 


Divide into 4 equal pieces and roll out between two pieces of parchment paper to about 1/4 inch thick. Be sure to use the parchment paper - it will be too sticky otherwise. 
Carefully place one round of dough into the oil once it has reached 350 degrees. Cook for about 25 - 35 seconds and then carefully flip over. Cook another 25 - 35 seconds on the other side. FYI - it cooks very fast so don't leave it alone or it will taste burnt! Using slotted spoon or tongs, remove the bread from the oil and place on paper towel. Continue with remaining 3 pieces. 


Top each taco with 1/4 of the fried ground beef, 1 Tbsp of the cheddar, 1 tbsp red onion, 1 slice tomato, and 2 Tbsp lettuce.


And then dollop on a Tbsp of sour cream!


That is a work of art right there. 


Let's go in for a closer look...


The bread is airy and chewy yet crispy - just like bannock should be. Okay.... it's not going to be the same as bannock.... but it is a REALLY good substitute if you are cutting carbs. 


I have frozen the deep fried dough to use later - and it works great. I froze them in a single layer on paper towel. To thaw them I just popped one of them in the microwave for about 30 - 40 seconds just to warm it up. 
I am definitely adding these to my rotation. Deep frying is a bit of a pain but now that I know they freeze okay I'm going to make up a double batch to freeze half! For only 8 net carbs these are so filling and a fun keto meal! 

Saturday, January 4, 2020

Keto Corn Dogs


Finding out hot dog wieners were fine for keto was very exciting. I LOVE hot dogs. Of course, hot dog buns or corn dog batter is a whole different story. I wanted to come up with something that looked like a corn dog so my brain would be fooled and be excited. I mean corn dogs are delicious and you don't want to be sad eating a corn dog. 
I gave our "fathead" dough recipe a tweak to make it a little thinner but still stable, and then deep fried everything. Best. Decision. Ever. These totally have a corn dog vibe and taste delicious. The fathead dough adds a cheesiness that can't be beat! 
Our recipe makes 6 corn dogs and the nutritional counts per dog are: 265 calories, 21 fat, 5 carbs, 1 fiber, 15 protein. So that's 4 net carbs! Not too shabby at all. 


Keto Corn Dogs

Ingredients
Fathead Dough
3/4 cup almond flour
1/2 tsp baking powder
pinch salt
1 1/4 cup shredded mozza cheese
1 egg

Other Ingredients
6 wieners (I used Schneiders Country Naturals which have 0 carbs)
6 Popsicle sticks or wooden skewers
 oil for deep frying (about 1 liter)

Directions
Place wieners on skewers and set aside. Make sure they are short enough to fit into the pan you will be deep frying in. 
Prepare the fathead dough -  In a small bowl stir together the almond flour, baking powder, and salt. Set aside. Place shredded mozza in a microwave safe bowl. 


Microwave cheese 30 seconds. Stir well. If not completely melted, microwave another 10 - 20 seconds. Stir until smooth. 
Place the almond flour mixture into the cheese and then add the egg. Beat with electric mixers (or vigorously by hand) until dough forms. It will be a bit sticky but should come together in a ball. 


Roll the dough out to about 1/8 to 1/4 inch thick between 2 pieces of parchment paper. Don't try to roll it without the paper, it is too sticky. 


Cut into 6 equal pieces and shape each piece around a wiener, being careful to press firmly to cover the entire wiener.  


Set aside while you heat oil in a deep pot to 350 degrees (use a thermometer for best results). 
Deep fry one or 2 corn dogs at a time for approximately 2 minutes. The outside should be turning golden brown. Using tongs or slotted spoon, remove from oil and set on paper towel to absorb some of the oil. (See photo below). 


Continue frying remaining corn dogs. Serve hot with mustard or a sugar-free, keto friendly BBQ sauce or dip.


You can drizzle the toppings on OR....


If you are more of a dipper, then serve with sauce on the side!


Fathead dough is really a brilliant invention. I didn't invent it, of course, but I sure have enjoyed tweaking the recipe to my preferences. It makes a fabulous keto friendly dish for A LOT of things. (We used it HERE to make Fat Head Biscuits to go with our Hungarian Pork Stew!
Now that I knew deep frying it works, my next experiment is going to be keto bannock. I'll let you know how that turns out! 

Thursday, January 2, 2020

Keto Malibu Chicken with Keto Broccoli Salad


I've been following a keto eating plan for just over a year now. I've lost about 75 lbs and have felt so much better! Even if you are not following keto - these recipes are super tasty and not at all hard to make. These recipes are ones that I have made several times together as the net carbs of both comes in at 6 total. Not bad for such a filling, fancified meal. 
I love dinners that only take a few minutes to put together but taste like they took a lot longer. I'm all about lazy wherever possible! 
First up: Keto Broccoli Salad.


Keto Broccoli Salad

Ingredients
Dressing
1/2 cup mayo
2 Tbsp sour cream
2 Tbsp apple cider vinegar
2 Tbsp finely diced onion
salt & pepper

Salad
4 cups broccoli florets
5 slices bacon, cooked and crumbled

Directions
Prepare dressing - Whisk together mayo, sour cream, vinegar, onion, and salt & pepper. 
Prepare salad - Place broccoli in a bowl and toss with the dressing. Sprinkle with the bacon and stir to combine. Let chill for at least an hour before eating. (Is just as good a day or two later so can be made ahead of time.)


So good as a snack too! A serving of this - recipe makes 4 servings - is only 2 net carbs. 

Next up: Keto Malibu Chicken. Think inside out chicken cordon bleu. 


Keto Malibu Chicken

Ingredients
4 boneless, skinless chicken breasts
1/2 cup mayo
3 Tbsp prepared mustard
3/4 cup crushed pork rinds
3/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
salt & pepper
8 pieces deli ham
4 slices Swiss cheese

Directions
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside. 
Pat the chicken breasts dry and set aside. Mix together the mayo and mustard in a large Ziploc bag. Place the chicken breasts in the bag and squish gently to coat the chicken. Set aside. 
In a shallow bowl, stir together the crushed pork rinds, Parmesan cheese, garlic and onion powder, and salt & pepper. 
Place one breast at a time into the crumbs and coat both sides by laying on the crumbs and pressing gently, then flipping over and doing the same on the other side. 


Place all on prepared cookie tray.


Bake at 350 for 35 minutes. 


Then place 2 slices of deli ham and 1 slice of Swiss cheese on top of each breast.


Continue to bake for another 10 or so minutes - until chicken is done and cheese is melted. 


Serve immediately. I like to serve mine with the Keto Broccoli Salad!


A serving of the chicken - recipe makes 4 servings - is 4 net carbs. 


So tasty. 


A great keto option if you are getting tired of the same old things. Only a little bit of prep - I'd say start to finish is under an hour. If you make the salad first and get it in the fridge then it is ready to go at the same time as the chicken. 
You can make the broccoli salad up as far as a day or two ahead of time though. 


And who doesn't love broccoli salad, right? It's a great keto option as well and makes a lovely side dish to the Malibu chicken. The salad will last a long time, covered, in the fridge, and the chicken will last about 2 - 3 days so it's a great meal prepping option too. 
FYI - because you are using pork rinds instead of bread crumbs this is also gluten free too :)


Be sure to pop by Carole's Chatter for more fun foodie links!