3 tbsp. extra-virgin olive oil, divided
4 medium portobello mushrooms, stems and gills removed
1 onion, sliced into half moons
2 bell peppers, sliced
Freshly ground black pepper
1 lb. sirloin
4 slices provolone
1. Preheat oven to 350°. On a large baking sheet, brush mushroom caps with 1 tablespoon olive oil and season with salt and pepper. Place stem side-up.
2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and peppers and season with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Remove from heat.
3. Add remaining olive oil to skillet and increase heat to medium-high. Season steak all over with salt and pepper and cook until the steak is seared on both sides, about 3 minutes. Turn off heat and return vegetable mixture to the pan.
4. Spoon the steak mixture into mushroom caps then top with cheese. Bake until the peppers are tender and the cheese is melted, about 20 minutes.
5. Garnish with parsley and serve warm.
This recipe is made with a version of fathead dough. I am sure you have heard of it! If you haven’t, it is a low carb and keto friendly, gluten free version of dough that works great for pizza, roll, bread and of course biscuits! Fathead dough uses melted mozzarella cheese as the “gluten” to hold the dough together. The flour is typically almond or coconut.
If you are craving a breakfast sandwich, you have to try these Fathead dough biscuits that are stuffed with breakfast sausage and cheese! These are a hearty breakfast option, and perfect for those who want to skip eggs! The Fathead dough is gluten free and made with almond flour! They are keto and low carb approved! These stuffed biscuits are great to make ahead of time, and then grab and go when you are in a rush! I try to keep on hand often because life can get hectic, and I want to have good breakfast options for myself and family!
Now if you want to change things up, you can add in other ingredients into the filling to fit your taste. You could toss in some fresh veggies like peppers, mushrooms, diced tomatoes. It only makes these biscuits even tastier! I prefer the classic sausage and cheese pairing, but you can always adjust it to fit exactly what you and your family prefer.
One thing that most people who follow a keto or low carb diet find is giving up bread, rolls, biscuits. I know as a bread lover it is something that can be hard to give up. But with the Fathead dough, this makes for a great alternative and gives you that biscuit flavor and texture your might be craving! Fathead dough can be used for making pizza crust, soft dinner rolls, and more. If you live a keto or low carb lifestyle and haven’t tried any of the Fathead dough recipes, I highly recommend you do.
HERE IS HOW TO MAKE OUR KETO BREAKFAST BISCUITS!
Note- you will have fathead dough leftover. Also, the amount of dough used by each person to wrap around the sausage will vary so much that I can only give an estimated nutrition count. Per stuffed biscuit- 250c , 20f, 12p, 2 net carbs.
Makes 6 stuffed keto breakfast biscuit
2 ounces cream cheese
2 cups mozzarella shredded
2 eggs beaten
1 cup almond flour
pinch salt & pepper
2 ounces colby jack cheese thin cubes (or your choice of cheese)
This keto recipe has only one ingredient and you will not believe it till you try it! After drying out the cheese you simply pop it in the oven for a few minutes and watch the magic happen as the cheese puffs explode into life! So next time you need a tasty snack while you’re watching the game, you can make some of these zero carb treats and tuck in without feeling guilty.
Ingredients: cauliflower, butter or coconut oil, walnuts or sunflower seeds, Parmesan cheese or nutritional yeast, Celtic sea salt / fresh cauliflower, Mrs. Dash Table Blend seasoning, salt.
There are two recipes here so if you don’t have a dehydrator you can still enjoy this cauliflower popcorn, just use the oven-bake recipe. To achieve the cheesy flavor in the first recipe you can either use parmesan or nutritional yeast and if you use coconut oil instead of the butter this becomes a dairy free and low carb recipe, perfect for folks who have issues with dairy.
Low Carb Caramel Popcorn (Contains Dairy)
– Maria Mind Body Health
Ingredients: eggs, vanilla egg white or whey protein, vanilla extract (or other extracts: almond, coconut, maple), xylitol (or Swerve confectioners), butter, heavy whipping cream.
This is another low carb snack recipe that would satisfy your sweet tooth without the need for regular sugar. You have crispy ‘popcorn’ smothered in a caramel sauce and baked until the caramel gives a crunchy coating, just like regular caramel popcorn. With only one gram of carbs, this is a definite go-to for game night and you can also give this to the kids to help wean them off sugary snacks.
– Healthful Pursuit
Ingredients: coconut oil, pork belly, grey sea salt, five spice.
Popcorn is normally associated with a trip to the cinema or when you are watching a film at home but it is packed with sugar and has a really high carb level which is not helpful for keto people. That’s where this tasty snack comes in! It is crunchy and satisfying as a snack and comes with a great sticky sauce to use as a dip. This is a dairy, gluten and grain free recipe the whole family will enjoy!
– Foodie Fiasco
Ingredients: cauliflower, nutritional yeast, garlic powder, chili powder, salt.
Isn’t cauliflower amazing? You can even turn it into your crispy snack to enjoy while you watch a film! If you are eating keto for weight loss this would be a great snack as it is very low in carbs and calories so you don’t have any guilty feelings as you eat. This is so tasty because of the garlic and chili, with just a hint of cheesy flavor from the nutritional yeast, but you can play around with the flavors to suit your own palate.
Do You Miss Popcorn, Too? Try This Low Carb Copycat
This keto recipe uses cauliflower as the popcorn, which isn’t exactly the same as the regular stuff, but with much less carbs and a great flavor it could easily become your favorite snack. The popcorn only takes minutes to make and is such an easy recipe that even kids could make this. Taco seasoning is used here, but you can have fun experimenting with different flavors.
This gluten and sugar free recipe would be ideal if you are not a fan of cauliflower, which can sometimes be a popcorn alternative. This is a simple recipe to follow and if you don’t have a dehydrator it gives instructions on how you can dry the snacks in the oven. If you prefer your popcorn sweet, you can omit the cream cheese and add some vanilla and cinnamon instead.
Here is another great keto popcorn recipe that gives you two snacks for one! There is a cheese puff recipe and the deep-fried cauliflower popcorn one so the choice of snack is up to you. It takes hours to make the cheese puffs as you have to dry the cheese first so this could be a snack to make ahead of time, but if you are looking for a quick fix you can make the cauliflower option in a few minutes.
Ingredients: cauliflower, lime juice, extra virgin olive oil, chili powder, kosher or sea salt.
If you like your keto snacks to have a bit of a kick then this is the recipe for you! It has a good chili heat and the citrus flavor of lime which mask the cauliflower taste and makes it go down well with veggie-dodgers! This gluten and grain free recipe is suitable for vegans and can be stored in an air-tight jar for up to one month. This tastes best once it is cool as it continues to crisp up during this time.
Sometimes we need a good salty snack to munch while we are relaxing, so this keto recipe would be just the thing! With only one ingredient this is also a cheaper option than some, but it is packed with flavor. These tasty zero carb and sugar free chips are great on their own or you could serve them with a dip like keto guacamole. Perfect for parties!
Ingredients: chia or flax meal, almond flour, Italian seasoning, salt, water.
When you are following a specific eating plan it can be difficult to get crunchy snacks that are not full of carbs, so homemade tortilla chips can be a great snack to try. These ones are easy to make and can be cooked in the microwave or oven, then you can enjoy them with your choice of dip or with salsa or crumbled over salad. Now finding crunch is not a problem!
Ingredients: Honeyville Almond Flour, egg, salt, Mrs. Dash Fiesta Lime No Salt Seasoning.
Chile and lime are a great combination of flavor and give these low carb chips a bit of a kick, so they would be great to serve with some keto guacamole or as a side for your next Mexican meal. They are crispy but strong enough to pick up any dip without breaking. To avoid the dough sticking you are best to oil the parchment paper then roll the dough between two sheets with a rolling pin.
Coconut is a fantastic ingredient to use for keto snacks because it is low in carbs and can help with regulating blood sugar, but it takes on the seasoning well to give you a tasty treat to snack on whenever you need it. You are best to allow these chips to cool completely as this will crisp them up even more, then they can be stored in a container for up to a week.
Ingredients: cheddar cheese or mexican blend, sea salt, onion powder, garlic powder, cumin, paprika, chili powder.
This is one of the simplest low carb cheese chip recipes around and the end results are firm enough to scoop up dips and salsa. They are made only with cheese and spices and don’t involve any grains or gluten, but the flavor is so good that these could become your favorite for snacking or at parties. These can be stored in a bag for a few days if you have any left over.
These amazing cabbage chips are flavored with garlic and have a lovely Asian flavor from the fish sauce and aminos, and these would be great as party food served with a low carb dip. You can also cook these in the oven if you don’t have a dehydrator, and the same recipe can be used to make kale chips as well. These can be stored for up to three days if you have any left!
It is becoming more common to find chips that are not made from potato, but I was so surprised to find out you can make keto chips from cucumber! These lovely crunchy snacks are flavored with herbs and can be served with any dip you like. If you don’t have a mandolin to cut these thinly you can use a potato peeler instead, although they won’t be quite as thin so might need extra cooking time.
The first time I made these fantastic keto cheatos the whole family went wild over them! They are crispy and cheesy and just perfect for satisfying that need for a snack while you are watching a film or following your favorite team. If you like a bit of spice in your snacks you can add a little hot sauce to the mixture, but these taste great just the way they are!
Ingredients: pork skin, salt and spices of choice (suggestion: Chinese five spice).
Pork rinds make the best and tastiest keto snacks and if you make your own you can control what ingredients you use, making them so much healthier than store bought ones. You have the choice of what flavorings you use – these ones have a Chinese five spice flavor but mild curry flavor is good! And remember that crushed pork rinds can be used as a crispy coating for chicken breast or chops.
Ingredients: beef roast, vinegar of your choice, garlic powder, onion powder, gluten-free tamari sauce or coconut aminos, salt, coriander seeds, ground coriander, black pepper.
With the flavors of coriander seeds, garlic and onion, this beef jerky is very similar to traditional South African biltong, and it can be very useful as a tasty snack for keto people. It is easy to transport and makes a good snack for traveling or hiking. If you are wondering why we use vinegar in this recipe, it is to stop bacterial growth on the beef, so don’t skip this step!
Traditionally, candied bacon involved using brown sugar, so I was delighted to find this keto recipe that tastes just as good but is sugar free. If you like your bacon with a bit of spice, you can use a strong curry powder, or a mild one for the curry flavor without the heat. This makes a great snack for parties or just to keep you going till dinner, just try to limit yourself to two bacon slices!
Ingredients: pork skin, salt, spices of choice (suggestion: paleo cajun seasoning consisting of paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, dried thyme, dried basil, salt).
This is such a simple paleo recipe that will give you snacks for the whole family to enjoy. The choice of flavoring is up to you, but a couple of ideas to try would be mild curry powder or Chinese five spice. These paleo snacks are perfect to enjoy while you relax in front of the tv, or you could pack some in a bag to have mid-afternoon at work or school.
Ingredients: beef roasting joint, vinegar, cayenne powder, onion powder, garlic powder, gluten-free tamari sauce or coconut aminos, salt, black pepper.
Store-bought beef jerky can be packed with all manner of unhealthy ingredients, so why not try making it yourself so you know it has no ‘nasties’ in it by following this paleo jerky recipe? It keeps well in an airtight container for up to six months, although we doubt it will last that long! When you are preparing the meat, try to remove all the fat before cooking as it goes off really quickly.
Ingredients: beef roasting joint, apple cider vinegar, onion powder, garlic powder, gluten-free tamari sauce or coconut aminos, salt, turmeric.
If you are lucky enough to have a dehydrator, this great beef jerky could become your snack of choice when you are traveling as it is easy to pack and very portable. It has the Asian flavors of garlic and ginger, rounded off by the coconut aminos which makes the flavor richer. The jerky can be dried to the level you like and with only one gram of carbohydrate per serving this is a really low carb recipe.
Ingredients: beef (sub eye round or bottom round as needed), traditional flavor jerky marinade (coconut aminos, garlic powder, onion powder, smoked paprika), salt.
If you are a fan of beef jerky but have realized that store-bought ones have high amounts of carbohydrate in them, you might want to try this smoky jerky recipe. You are going to marinade the meat overnight so this recipe needs a bit of preparation time, but the results are so tasty that it is well worth the time. If you don’t have a meat slicer to get the slices thin enough you can ask your butcher to cut it for you.
Ingredients: sheets of pork crackling, oil, salt, herbs or spices.
Crackling has been enjoyed for many years and is a super source of energy, hence the reason why it has even been taken on Polar expeditions! This is a simple low carb recipe but the great snack you get at the end of cooking is very tasty and the only flavoring you need is salt. This will store in an airtight container for a few days, but you probably won’t have any left to store!
Ingredients: pork back fat and skin, sea salt, pepper.
Chicharrones are the Latin American version of pork rinds and can be served as a snack on their own or as part of a meal. Once you have tried these healthy and tasty snacks you will never go back to store-bought ones! Once you have cut the fat from the skin, this can be rendered down to make your own lard, or frozen and kept till the next time you are making keto sausages.
Ingredients: raw almonds, avocado oil, paprika, garlic powder, onion powder, black pepper, cayenne pepper, salt.
Isn’t it funny how, when you settle down to watch a good movie, you suddenly need salty roasted nuts to snack on? Instead of the usual peanuts and cashews you could try these super-tasty keto-friendly almonds next time. They are well seasoned and have a bit of heat from the cayenne, but if you don’t like spice you could just omit it. These store well in an airtight container or a mason jar.
Ingredients: almonds, unsweetened flaked coconut, sugar free dried cranberries, egg white, Pyure all purpose or 1/2 cup Swerve, ground cinnamon, salt.
There is something really yummy about the combination of dried fruit and nuts – I think it is the mix of textures and flavors that works so well. This sweet trail mix is a blend of cranberries, coconut and almonds and makes a wonderfully tasty snack to enjoy any time. This is perfect for a post-workout snack or when you are traveling and is a good source of slow-release energy.
Ingredients: pecans, Swerve or xylitol (we use 5), cinnamon, egg white, flakey sea salt / pecans, Swerve or xylitol, sesame seeds, cinnamon, egg white, flakey sea salt.
This is another great two-for-one recipe for sweet and tasty snacks! Both options are keto-friendly and gluten free and taste amazing, so whether you prefer the classic pecans with blackstrap molasses for a rich flavor or the sesame sugar ones, the choice is yours. If you crush up some of these pecans they also make a wonderfully crunchy topping for ice cream.
Ingredients: raw almonds, olive oil, paprika, chili powder, salt, cumin. onion powder, garlic powder, black pepper.
In this keto recipe the nuts are soaked for twelve hours before roasting and this makes the nuts more digestible than regular ones. They are then seasoned and baked till they are crispy and delicious. With all the spices and flavors associated with barbecues, these would make a lovely snack to serve at a drinks party or to nibble on while watching a film.
I much prefer savory snacks rather than sweet ones, so I found this recipe was perfect. The nuts have a salty and smoky flavor and a lovely buttery texture once they are roasted. Unless you are willing to stand over the oven while they cook, don’t be tempted to use butter instead of the oil as it has a tendency to burn quite easily. These keto snacks are great when you are entertaining.
Ingredients: coconut aminos, coconut oil, fish sauce, lemon juice and zest, cayenne pepper, raw nut trail mix, ginger powder or fresh ginger, sesame seeds, pepitas (raw pumpkin seeds).
This amazing spicy trail mix has all the classic flavors of Thai cuisine, from the fish sauce for savory taste to the lemon and ginger for a boost of flavor, and this makes a great snack to enjoy on the go or when you are relaxing at home. The trail mix only takes five minutes to prepare, then bake in the oven, cool and enjoy. This would be lovely during the holidays when you have guests over.
This recipe uses garam masala which is a blend of Indian spices but does not give any heat. This makes a wonderful flavoring to coat the pumpkin seeds, which can be used as a healthy keto snack to keep you going through the day, or to enjoy while you watch television. Pumpkin seeds are very healthy and give you zinc, magnesium and healthy fatty acids and can help control cholesterol.
Nuts can be a great source of energy without increasing your carb intake too much and, if you coat them like the ones in this paleo recipe, can be a super-tasty snack or party food when you have friends round. The paprika adds a lovely smoky flavor and this low-carb snack can help keep you going through the day. Try to use a mixture of nuts for added variety in flavor.
Ingredients: Simply Lite dark chocolate (sugar-free), almonds, macadamia nuts.
In this low carb keto recipe, the trail mix is a blend of nuts and dark chocolate and does not need cooking at all, so this would be perfect to throw together if you are hiking. This is designed as a snack for active people, and as it is high in calories, it is not for when you are sitting relaxing. You can boost the goodness even more by adding some freeze-dried berries as well.
Spice up the usual egg salad with the addition of avocado. #Avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! 🥑🍋
Serves: 2 Ingredients
1 medium avocado, pitted and peeled
3 hard-boiled eggs, peeled and chopped
2 tablespoons Greek yogurt (sour-cream or light mayonnaise will also work)
1 teaspoon fresh lemon or lime juice
1 tablespoon minced cilantro (parsley, dill or chives will also work)
Salt and fresh pepper to taste
In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.
Serve on whole-grain toast or enjoy with toasted pita chips.
Preheat your oven to 180C (355 F). Zap the butter for 30 seconds to melt, but it shouldn’t be hot.
Place the butter into a mixing bowl and beat with the natvia. Add the vanilla and egg, mix on low for another 15 seconds exactly.
Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
Roll the dough to Make 12 balls and place on a baking tray. Bake for 10 mins.
Let them cool, and serve. Keep in an airtight container.
Keto Chocolate chip cookies are a big favorite amongst the ketogenic community. Low carb cookies are a perfect recipe to make for any occasion, or on a Sunday when you’ve got plenty of time up your sleeve, even though they take only 20 minutes.
WATCH THE RECIPE VIDEO
I did this Keto Chocolate chip cookies recipe live on Facebook today, and every week I’ll be posting up new recipes live on Facebook. If you want to see them made live, I suggest you follow me over on facebook and you’ll get notified every time I go live!
Low carb cookies are actually very simple to translate from a normal recipe to a low carb recipe. Just substitute any flour added with either the same amount of almond flour or one quarter as much coconut flour. Substitute the sugar for something like Natvia or Erythritol and you will have a delicious keto converted recipe.
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These keto chocolate chip cookies are honestly drool-worthy. I didn’t even wait for them to cool down before I devoured 4 of them all in one go.
Sugar-free cookies are great for keto snacks or keto treats because they contain so much butter. Make sure you use a good quality butter like Kerrygold or anything else grass-fed (and organic if possible). Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly and cleanly.
Whether you want to call them almond meal cookies, almond flour cookies, low carb chocolate chip cookies or even keto cookies, it’s all the same! They are all one of the same family, and much like the ketogenic community love to help each other out!
HOW TO MAKE KETO CHOCOLATE CHIP COOKIES
There are a few tips for making this recipe super perfect. As shown below, make sure you mix all the dry ingredients separately before you add it to the butter mixture. This will help disburse the xanthan gum and baking powder throughout the low carb almond flour
If you don’t like melting the butter in the microwave, you can also do it in a saucepan. Once the butter begins to show signs of melting, take it off the heat as the heat of the pot will continue to melt the butter.
You want your cookies to melt in the oven. Your cookie batter should look like the photo below before you proceed. You want to roll them into balls before you put them on the baking sheet. If they don’t melt into cookie shapes, it either means that you’ve added too much flour, or you’ve not melted the butter as shown above.
I’ve started to really work for a good photo recently, instead of banging up any old photo straight out of the camera with the contrast boosted. Do you enjoy the look of these keto cookies? Comment below with any questions and I’ll answer them as soon as possible.
CAN I USE COCONUT FLOUR TO BAKE KETO CHOCOLATE CHIP COOKIES?
Yes, of course, you can use coconut flour, however, only use 1/4 of the amount compared to the almond flour, otherwise, your cookies will be dry and not very nice. (Only use 1/3 of a cup of coconut flour). Just in case you’re allergic to nuts and still, want keto chocolate chip cookies
WHY DOES MYFITNESSPAL OR CRONOMETER SHOW MORE CARBS THAN THIS RECIPE INDICATES?
Some people might be freaking out because of the amount of “carbs” inside this recipe. The net carbs are indeed accurate on this recipe, and I’ll show you why those measurements seem inaccurate.
Net carbs are calculated by removing both fibre and sugar alcohols. Fibre and sugar alcohols have no effect on insulin, or blood glucose levels, so you will be totally okay to eat these cookies on the ketogenic diet. The total carbs for this recipe are 19g, the fibre is 2.7g, and the sugar alcohol content is 14g.
This means that 2.3g of net carbs is absolutely correct (if using Lilly’s sugar-free chocolate chips).
I hope this clears up some of the confusion for some people.
These Low Carb Big Mac Bites are a keto recipe for mini bunless burgers that make a great low carb appetizer or game day food that everyone will love!
I’ll be the first to admit it, I’m kind of obsessed with Big Mac sauce. What can I say? That special sauce is magical! These easy Low Carb Big Mac Bites were inspired by the Low Carb Big Mac Bowl I made recently. You know Melinda and I love bite size appetizers and who doesn’t like food-on-a-stick at a party? Say hello to these awesome mini bunless burgers served with a creamy, tangy special sauce :).
FOR THE SAUCE
1/2 c. mayonnaise
2 tbsp. yellow mustard
1 tbsp. ketchup
1 tbsp. pickle relish
2 tsp. apple cider vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. kosher salt
1 lb. ground beef
Freshly ground black pepper
2 tbsp. butter
4 slices American cheese
12 butterhead lettuce leaves
Make sauce: In a medium bowl, whisk together mayonnaise, yellow mustard, ketchup, pickle relish, apple cider vinegar, garlic powder, onion powder, paprika, and salt.
Make burgers: Form ground beef into 4 patties; season both sides with salt and pepper. In a large skillet over medium-high heat, melt butter. Add patties and cook until burgers are seared on the bottom, about 4 minutes. Flip burgers and cook until cooked through to your liking (about 4 minutes for medium), adding cheese during the last minute of cooking.
Assemble burgers: Place cheeseburgers on top of large lettuce leaves and drizzle with special sauce. Top with sliced tomato and another piece of lettuce.
Pigs in a Blanket were a staple in my household when I was growing up. If we held any get togethers for soccer games, we’d always have Pigs in a Blanket to serve to our guests. There’s not too much I remember from when I was a kid, but these appetizers are definitely one memory I have.
The sausage should be easily picked up in your local grocer. They have cocktail sausages, vienna sausages, or hotdogs you can cut up in place of regular Lit’l Smokies. Pick your favorite and use that. These will make perfect appetizers for the Super Bowl that is coming up in just a few days!
These actually taste like an all-time favorite of mine while I was living in England. Sausage rolls from the local pastie maker was something I’d always look forward to on the weekend. The only difference is that they’re miniature versions. Definitely a treat you don’t want to pass up on!
This Simple Keto Chocolate Mousse is fluffy and sweet and makes the perfect ending to any day! Sweetened with a bit of Stevia you’ll skip the sugar crash that typically follows a sweet dessert like this one.❣️
(makes 2 servings): .
1 cup heavy whipping cream (240 ml/ 8 fl oz)
3 tbsp cacao powder (16 g/ 0.6 oz)
½ tsp cinnamon
12-15 drops Stevia extract
Optional: toasted flaked coconut or almonds for garnish
Note: Recipe makes 2 regular servings that can be stretched to 4 mini parfaits. Sweetener can be used to taste (stevia, powdered Erythritol or Swerve).
Nutritional values (per serving)
of which Saturated
mg (12% RDA)
mg (11% EMR)
Macronutrient ratio: Calories from carbs (5%), protein (3%), fat (92%)
Let’s face it, who doesn’t love separating these classic sandwich cookies and dunking them in milk. There’s a reason classic become classics, and oreos are a prime example. And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor and losing all the processed junk.
Plus, think 1g net carbs a pop! And feel free to think of the vanilla cream filling as a mini fat bomb, a keto-ideal situation.
p.s. the base recipe for the cookies is very similar to our grain free and keto thin mints. So you can always whip up a batch and add vanilla cream filling to half (i.e. Oreos) and dip the rest in peppermint chocolate (ie. thin mints). Double win!
Without fear of stating the obvious, Oreos are one dark chocolate cookie. As in actually black. Such hue (and resulting taste) is the result of partially replacing Dutch-processed cocoa with a black cocoa.
Having said that, you can always just use all regular cocoa. Simply expect a lighter hue.
For the Dutch-processed alkaline cocoa we always recommend Valrhona, known to be one of (if not the) best cocoas in the world.
Oreos are traditionally a wheat cookie. To make them gluten free and keto, we found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
The balance of the two flours and the two sweeteners is important for consistency. If you have a nut allergy and use all coconut flour, it’s going to be dry. If you hate coconut and want to use all almond flour try adding an extra 1/4 cup. For best results, follow the recipe.
Step One: Preheat Oven to 325 degrees
1 1/4 cups of super fine almond flour
1/4 cup of coconut flour
1 1.4 cups cocoa powder (unsweetened of course) Hershey’s or Trader Joe’s is fine.
1/2 teaspoon baking powder
1/4 teaspoon of pink Himalayan salt
1 cup (2 sticks) grass fed butter (leave it out for at least an hour first)
1/2 cup swerve or xylitol
1 1/2 cup lakanto golden sweetener
1 teaspoon Rodelle vanilla extract
1 large eggs
1 egg yolk
1/2 teaspoon expresso liquid
Step Two: Mix Ingredients
Mix together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside
Cream the butter, Swerve or Xylitol and Lakanto golden sugar.
Add the egg & yolk. Then add the vanilla and the espresso.
Add the remaining ingredients and mix well.
Split the dough into two parts. Refrigerate for an hour or freeze it for a half hour.
Step Three: Shape Cookies
Roll out the dough in between two sheets of parchment paper.
Shape the cookies into two inch round cookies using roundcookie cutters.
You should get 32 cookies 0r (64 half cookies) out of this recipe.
Scraps may need to be refrigerated again before rolling them out again.
Place in refrigerator on un-greased cookie sheets or parchment paper and chill for 20 minutes.
Bake for only 18-20 minutes. Do not over bake.
The cookies should be perfect.
Cool on a wire rack
Step Four: The Filling
4 oz. cream cheese – softened
2 tablespoons butter
1/2 teaspoons vanilla extract
1/2 cup confectioners swerve
Mix together and chill.
When chilled spread on cookie halves and make Ketoreos
Cook’s notes: The chia pudding will make enough for 5 servings, but the sandwiches will only make enough for 3 servings, that’s because cooked eggs will only last in the fridge for 3 days. So you could make more eggs and freeze them for later in the week, and double the chicken sausage portion.
The biscuit recipe will make 8 total, you will only need 6 for the sandwiches, the other 2 you can snack on.
The chia seed pudding needs to sit overnight in the fridge, so plan accordingly.
Make the chia pudding by combining everything but the chia seeds in a bowl and whisking well. Taste the liquid and add enough stevia drops to taste. Add the chia seeds, a little at a time, and whisk very well. Let the pudding sit 10 minutes and then whisk it very well, repeat this process one more time then move the pudding to the fridge to set up overnight. The next day it will be thick and have the consistency of pudding. Pudding can stay in the fridge for 5-7 days.
For the biscuits, pre-heat oven to 350 degrees F. In a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the salt, pepper, onion and garlic powder, and mix well. In a small bowl whisk the eggs and add the melted butter, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Line a sheet tray with parchment paper or tin foil and fill a ¼ cup measuring cup about 80% full with dough. Use your hands to form the biscuit to 2.5 inches in diameter and place on the sheet tray. You want all the biscuits to be the same size, they will spread out a bit while baking. Crack a little black pepper over the top of the biscuits and bake for 15-16 minutes, or until golden brown. Remove and let cool completely. Recipe makes 8 biscuits.
To make the eggs that go on top of the sandwich, crack 5 eggs in a large bowl and whisk vigorously for 30 seconds until light and airy. Add ¼ teaspoon of kosher salt, a couple cracks of pepper, and whisk a few more times. Pre-heat a 8-9 inch non-stick pan over medium heat with 1 teaspoon of oil and add the egg mixture. Use a spatula to continuously stir the eggs, after 3-5 minutes, once the eggs start to set a little, transfer the pan to the oven and bake for 7-8 minutes, or until the middle of the eggs is set. Remove from oven and use a spatula to transfer the entire egg disk to a plate or cutting surface. Use a drinking glass or ring mold to cut out circles that roughly match the size of the biscuits, set aside.
Cut one of the chicken sausages out of the casing(about 3.5 ounces), and form it into a patty slightly wider than the biscuit. To make uniform patties, I like to cover a large mayo or peanut butter lid with plastic wrap and push the sausage down into the mold. Then pick up the plastic wrap and finish forming the patty. Pre-heat a pan(preferably cast iron) over medium-high heat for 2 minutes with 2 teaspoons of oil. Add the patties and cook for 3-4 minutes on the first side, or until a nice brown crust forms, flip and lower the heat to medium. Add an equal amount of cheese on top of each patty, place 2 ice cubes in the pan, and immediately put a lid on the pan or cover it with a sheet tray. The ice will help the cheese melt evenly. Cook another 3 minutes then remove the chicken patties from the pan.
Assemble the sandwich by placing the sausage patty on the flat side of a biscuit, top with an egg disk, and another biscuit for the top bun. Enjoy! The chia seed pudding will last for 5-7 days in the fridge but can’t be frozen. Keep the biscuits in an airtight container in the fridge. The sausage patties will last for 5 days in the fridge, the eggs will only last for 3 days. Both can be frozen for 2-3 months. Reheat the sausage patty in a 400 F oven for roughly 10 minutes or place a wet paper towel over a container and reheat in microwave.
Marcos per serving, makes 5:
146 calories per serving
1.4 grams of net carbs per serving
12.6 grams of fat per serving
1.4 grams of protein per serving
1 gram of fiber per serving
Macros per sausage, cheese, & egg combo, makes 3 servings
297 calories per serving
1 gram of net carbs per serving
19.6 grams of fat per serving
29.3 grams of protein per serving
Macros per biscuit, makes 8 biscuits:
300 calories per biscuit
2.5 net grams of carbs per biscuit
29.2 grams of fat per biscuit
7.8 grams of protein per biscuit
3 grams of fiber per biscuit
Keto Sausage McMuffin Meal Prep
Amount Per Serving (1 sandwich)
Calories 897Calories from Fat 702
% Daily Value*
Total Fat 78g120%
Total Carbohydrates 6g2%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.