Tag: Recipe

Loaf of Bread – KETO Friendly

March 14, 2019 3:00 AM March 14, 2019

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Since going KETO after the new year I have missed nothing as much as a fresh slice of bread with butter. If you know anything about KETO you know that…

Since going KETO after the new year I have missed nothing as much as a fresh slice of bread with butter. If you know anything about KETO you know that the butter is not the issue in the equation, there is always room for more butter. 😉 Bread, on the other hand, is far too high in carbohydrates to be KETO compliant. Until now, this KETO friendly bread is easy to make and even easier to enjoy!

Ingredients

Eggs
Cream of Tarter
Butter
Almond Flour
Baking Powder
Salt

Prepare

Begin by separating the egg whites into one bowl and the egg yolks into another bowl.

To the egg whites add the cream of tartar and whip to stiff peaks. Next add the butter, almond flour, baking powder and salt to the egg yolks and combine.

Finally, mix the egg whites into the egg yolk mixture. Begin by adding 1/3 of the whites, mix thoroughly and then add the remaining whites.

Pour mixture into a lined loaf pan and place in a 375-degree oven for 30-40 minutes.

Rest

Once baking is complete remove from the oven. Allow the loaf to cool for at least 30 minutes before serving. Store in an airtight container between servings.

Interested in other tasty KETO treats? Check out these EBTB Parm Crisps and these Dark Chocolate Toffee Pecan Bites!

xo,

5 from 2 votes

Loaf of Bread

This loaf of bread is savory in flavor and flaky in texture. It is KETO friendly and low carb.

Course bread

Keyword KETO, Low Carb

Prep Time 20 minutes

Cook Time 35 minutes

Resting Time 30 minutes

Total Time 55 minutes

Author Carolyn of Handrafted

Ingredients

6 Eggs large
1/2 tsp Cream of Tarter
1/2 stick Butter melted and cooled
1 1/2 cups Almond Flour
1 tbsp Baking Powder
1/2 tsp salt

Instructions

Preheat your oven to 375
Line your loaf pan with parchment paper.
Separate the eggs into two bowls. One for egg whites and the other for egg yolks.
Add cream of tartar to the egg whites. Whip with a mixer to stiff peaks.
Next add the butter, almond flour, baking powder and salt to the yolks. Mix together well.
Then fold in 1/3 of the egg whites.
Once incorporated, fold in the remaining whites.
Pour mixture into prepared loaf pan.
Bake on the center rack for 30-40 minutes, checking for a clean knife pull.
Once done allow resting on a cooling rack for at least 30 minutes before serving.
Store in an airtight container.

Recipe Notes

Cut into six slices.

Macros per slice:

307.7 Calories, 3.7g Net Carbs, 27.1g Fat, 12.2g Protein

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Dark Chocolate Toffee Pecan Bites – KETO Friendly

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February 14, 2019 3:00 AM February 14, 2019

80490 views

12,500 Comments

With Valentine’s Day upon us, the sugary sweet temptations are in full swing everywhere you go. Being on a KETO diet during such a time can be the ultimate test!…

With Valentine’s Day upon us, the sugary sweet temptations are in full swing everywhere you go. Being on a KETO diet during such a time can be the ultimate test! These tasty dark chocolate bites are keto friendly and ultra tasty! The perfect treat to add a little “normal” into your Love Day festivities.

Ingredients

Unsweetened Dark Chocolate
Pecans (or nut of your choice)
Butter
Monkfruit Sweetener (I got mine at Whole Foods)

Melt

Begin by melting your chocolate in a double boiler (or a makeshift double broiler, seen above ☺). Melt slowly and mix often. Chocolate will take some time to melt.

While the chocolate is melting prep a muffin pan with 10 cupcake liners. Lightly grease each liner before filling. In addition, be sure there is room in your freezer for the muffin tray to lie flat.

Once chocolate is melted completely, carefully add chocolate to the bottom of each liner. Use about 2/3 of the chocolate on the first layer. After chocolate is added place the muffin pan in the freezer and let set.

Toffee

While the first layer is setting in the freezer begin the toffee layer. Add the butter and monkfruit sweetener to a saucepan. Allow the butter to melt and the sweetener to dissolve completely once the butter is melted completely add the nuts and begin to stir constantly as the mixture turns to toffee. Be careful not to rush this process – the toffee will burn.

Remove the muffin pan from the freezer and pour the hot toffee into each cup. Once done return the muffin tray to the freezer.

While the toffee is setting in the freezer pull the double broiler back on the burner and heat the chocolate once again.

When melted pull the muffin tray out of the freezer and top each cup with a final layer of chocolate. Lastly, sprinkle with a course Sea Salt while the chocolate is still melted. Return to the freezer for a final set. Store in an airtight container.

Prefer savory over sweet? Check out this blog post for my favorite KETO Friendly Snack!

Happy Love Day!

xo,

5 from 1 vote

KETO Dark Chocolate Toffee Pecan Bites

Ultra-rich, sweet treat. Perfect for the low carb sweet tooth.

Course Dessert

Keyword KETO, Low Carb

Total Time 30 minutes

Servings 10

Author Carolyn of Handrafted

Ingredients

8 ounces Unsweetened Dark Chocolate
7 tbsp Monkfruit Sweetener
6 tbsp Butter
1 cup Raw Pecans (or nut of choice) chopped
15 drops Liquid Stevia
Sea Salt to taste

Instructions

Melt chocolate in a double boiler until smooth.
Prepare a muffin pan with 10 liners (lightly greased).
Add melted chocolate to each liner. Spread evenly in each liner. (Use about 2/3 of the total chocolate)
Place muffin pan in the freezer and allow chocolate to set.
Combine butter and monk fruit sweetener in a saucepan over medium heat. Stir constantly until sweetener is completely dissolved.
As the mixture begins to thicken add the liquid stevia and chopped nuts.
Remove the muffin pan from the freezer and spoon toffee mixture into each cup - spreading evenly between each liner.
Return muffin pan to the freezer.
Reheat remaining chocolate.
Once melted remove muffin pan from the freezer and cover toffee with remaining chocolate.
Place back in the freezer for the final set.

Recipe Notes

Store in an airtight container.

Calories: 191g

Total Fat: 17g

Net Carbs: 18g

Protein: 2g

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Everything But The Bagel Parm Cheese Crisps – KETO Friendly

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January 10, 2019 3:00 AM January 10, 2019

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3,580 Comments

With the start of 2019, we are honing in our self-discipline in our work, our finances and our health. The first step for us on the health front was tackling the KETO…

With the start of 2019, we are honing in our self-discipline in our work, our finances and our health. The first step for us on the health front was tackling the KETO lifestyle. We had heard a lot about KETO from friends that have found success with the plan and were ready to see our own success. After days of research and reading, we decided to purchase a 30-day meal plan to get us immersed in the lifestyle and on the right track. For our meal plan, we chose Ruled.me, with our $ 15.00 payment we were able to download a complete 30-day meal plan. The meal plan was complete with recipes and detailed breakfast, lunch and dinner for each day. The creator of Ruled.me Craig Clark takes the guesswork out by creating daily meal plans that will get you close to your desired macros.

So far on the meal plan, we have really enjoyed the different recipes; we find ourselves satisfied, with increased energy and mental clarity. On occasion, our daily meals do not get us to our macro goals, for that reason we have been looking into recipes we can make to supplement our diets (and satisfy cravings 😋). In doing so I came across this recipe from Have Butter Will Travel for cheese crips and I was in LOVE! Salty-crunch is my number one food craving so this was right up my alley! Paired with Lantana’s Edamame Hummus and I am in pure bliss 🤤!

For this recipe, I did decide to purchase a Whoopie Pie Pan, which I overnighted through Amazon Prime – because who can wait?!? 🙃

I will continue to keep you updated as we progress through the program!

Reciepe

Begin by mixing the cheese and seasoning together in a small bowl.

Then measure each portion into two tablespoons and press into the pie pan (if using a standard muffin pan measure into one tablespoon portions). Work to make sure each crisp is evenly spread in the pan so they cook evenly (and your nutritional value is easier to calculate).

Bake in a 390* oven for 16-19 minutes. Then remove and allow to set on a cooling rack. Once cooled I broke them into pieces and enjoyed! Now let’s say there were extra😂 ….. those I would have placed in an airtight container for storage. 😆

That’s it, so simple! 🙌🏼

KETO Parm Chips with Trader Joe's Everything But The Bagel Seasoning

Everything But The Bagel Parm Cheese Crisps

These easy cheese crisps are the perfect crunch to add to a low carb lifestyle!

KETO Friendly

Course Appetizer, Snack

Keyword KETO, Low Carb

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Author Carolyn of Handrafted

Ingredients

1 Cup Parmesan Cheese shredded
1.5 tbsp Everything But The Bagel Seasoning from Trader Joe's

Instructions

Preheat the oven to 390*F
Combine ingredients in a bowl.
Measure out in 2 tablespoon portions in each whoopie pie pan round. If using a standard muffin pan, measure out in 1 tablespoon portions.
Press ingredients firmly into the pan making sure each crisp is even in thickness.
Bake for 16-18 minutes. (If using a silicone mold, place on cookie sheet for easy transport).
Remove from oven and allow to cool on cooling rack.
Serve as is or break into pieces as you prefer.
Store in an airtight container.

Recipe Notes

Serve with low carb, KETO friendly dip options such as Lantana Edamame Hummus, KETO ranch, KETO salsa or KETO guacamole. Also works great for KETO nachos!

NUTRITIONAL FACTS: for crisps made in a whoopie pie pan

Calories: 68g/crisp

Fat: 4g/crisp

Carbs: 0g/crisp

Protein: 5g/crisp

Enjoy!

xo,

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Tater-Tot Breakfast Casserole

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December 23, 2018 3:00 AM December 23, 2018

17557 views

3,963 Comments

When it comes to Christmas, anything and everything I can do ahead of time is golden. This Tater-Tot Breakfast Casserole is prepared the night before and then thrown in the…

When it comes to Christmas, anything and everything I can do ahead of time is golden. This Tater-Tot Breakfast Casserole is prepared the night before and then thrown in the oven about an hour before breakfast. Making it the perfect way to get out of the kitchen and back with those that you love on Christmas morning!

The first step is to brown the breakfast sausage in a skillet. While that is cooking in a separate bowl, add eggs, seasoning and milk. Whisk together until eggs are broken up and evenly mixed.

For seasoning, this recipe calls for Salt, Mustard Powder and Montreal Steak Seasoning (which of course is great on everythinggggg).

Drain the cooked sausage on to a plate lined with paper towel. Then cook the bacon in the leftover sausage grease. Once cooked cut the bacon into bite-size pieces.

Spread the sausage and bacon evenly on the bottom of a 9×13 pan then cover in cheese. My family chose to add green chilies, this flavor is optional.

Pour the egg mixture over the meat and cheese.

Carefully arrange tater-tots to cover the top. Seal tightly with saran wrap and place in the refrigerator overnight.

Christmas morning preheat the oven to 350*. Remove the saran wrap, sprinkle with cheese and place in the oven for 35 minutes, or until golden brown.

Once out of the oven let rest for 15 minutes before serving.

What does your family eat on Christmas? Do you make a big breakfast?

Enjoy, Merry Christmas!

xo,

5 from 5 votes

Tater-Tot Breakfast Casserole

Course Breakfast

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Author Carolyn of Handrafted

Ingredients

1 lb Breakfast Sausage
4 strips Bacon
3 large Eggs
1 cup Heavy Cream
1 cup Milk
1/2 tsp Mustard Powder
1 tsp Montreal Steak Seasoning
1 pinch Salt
2 cup Shredded Cheese
1 bag Tater-tots
2 Green Chiles optional

Instructions

Brown sausage in large skillet.
Drain sausage on a paper towel lined plate.
Cook bacon in excess sausage grease.
Combine eggs, milk, seasoning in a separate bowl.
Layer sausage, bacon and cheese in the bottom of a 9x13 pan. (Add chiles if desired)
Pour the egg mixture evenly over the meat and cheese.
Layer the top with tater-tots.
Cover tightly and store in the refrigerator overnight.

Next Day

Preheat oven to 350*F.
Remove from fridge and sprinkle with cheese.
Place casserole in the oven, middle rack. Cooke for 35 minutes.
Remove from oven and let sit for 15 minutes.

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Vegan Cherry Cordial Cookies

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December 16, 2018 3:00 AM December 16, 2018

13355 views

3,860 Comments

Cherry chocolate is definitely one of my favorite flavor combinations of all time. Whether it be in ice cream, baked dessert or out of a box of chocolates – I always…

Cherry chocolate is definitely one of my favorite flavor combinations of all time. Whether it be in ice cream, baked dessert or out of a box of chocolates – I always seem to reach for it. This recipe offers those same great flavors you’ve come to love with a vegan option.

After creaming the vegan butter add the sugar, almond and vanilla extracts to the batter. Turning your mixer on low slowly drizzle in the cherry juice. Once the juice is mixed in add the flour and mix on low to create a soft dough. Once mixed completely pack tightly in the bottom of a bowl and place in the fridge for a minimum of 4 hours (overnight is best) in an airtight container.

After dough has chilled roll into one in balls. *Dough must be firm and cold*. Using a Silpat or parchment, place cookies two inches apart. Indent the top of the cookie with your finger or a spoon. Stuff each indentation with vegan chocolate chips (fill to the brim).

Bake as instructed. Once removed from the oven use a butter knife or spoon to smooth out the melted chocolate.

Allow to set and enjoy! These cookies are light, fluffy and super moist!

Enjoy!
xo,

Vegan Cherry Cordial Cookies

Vegan cherry almond thumbprint cookies topped with melted vegan chocolate.

This cookie dough must be chilled, so plan accordingly.

Course Dessert

Keyword vegan

Prep Time 5 hours

Cook Time 10 minutes

Total Time 5 hours 10 minutes

Ingredients

3/4 cup Vegan Butter Substitute softened to room temperature
2/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 Tablespoon Maraschino Cherry Juice
2 cups All-Purpose Flour
16 Maraschino Cherries drained and chopped
1 cup Vegan Chocolate Chips

Instructions

Before you begin, ensure there is enough room in the freezer/refrigerator. This dough must be chilled before baking.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
Switch mixer to medium speed and add the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed.
With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high.
Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough.
Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.

After Chilled

Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading).
Shape the cookie dough into 1" balls. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
Press your thumb gently into the middle to indent the cookie. Drop vegan chocolate chips in the indention.
Bake for 10 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes then gently spread the melted chocolate to cover the center. Allow chocolate to set before stacking.

Recipe Notes

Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Non-Vegan: Use real butter and Hershey Kisses. Once you take the cookies out of the oven place the Kiss on each cookie. Quickly transfer cookies to the fridge as to slow the melting process.

Disclosure: Please note that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

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Salted Caramel Cookie Bars

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December 11, 2018 3:00 AM December 11, 2018

12608 views

3,737 Comments

Anybody else firmly on the Salted Caramel trend train? 🚂 I absolutely love a good salty/savory combo. These buttery cookie bars, filled with chewy salted caramel are sure to be…

Anybody else firmly on the Salted Caramel trend train? 🚂 I absolutely love a good salty/savory combo.

These buttery cookie bars, filled with chewy salted caramel are sure to be a hit at any pot-luck or gathering!

To begin mix together butter, sugar, powdered sugar and vanilla until combined thoroughly. Then slowly add the flour, mix until dough forms.

Break off 1/3 of the dough. Place the larger portion of the dough in the refrigerator in an air-tight container. Press the smaller amount into the bottom of the pan being sure to fill the pan completely without any holes.

Bake at 325*F for 20 minutes or until golden brown. Remove from the oven and allow to cool completely on a cooling rack (about 15 minutes).

While the first layer is cooking and cooling prepare your caramel layer. First, start by unwrapping all the caramel candies. Place candies in a microwave safe bowl and add cream. Microwave in one-minute intervals, stirring in between until caramels are melted completely and smooth. Once smooth stir in the vanilla.

Spread the melted caramel evenly over the bottom layer of cookie. Then sprinkle with coarse sea salt, be sure to use the full tablespoon. (On my first attempt I did not and the salt flavor was not noticeable.)

Remove the remaining dough from the refrigerator. Crumble into pieces and place over caramel layer until dough is gone.

Bake in a 325*F oven for an additional 25-30 minutes or until the top is golden brown and firm.

Allow bars to cool completely before cutting. Store in airtight container for up to 5 days.

Enjoy!

xo,

4.88 from 48 votes

Salted Caramel Cookie Bars

The buttery crust and chewy caramel of these bars are sure to please every crowd!

Course Dessert

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 24 bars

Ingredients

Cookie Layer

2 cups Salted Butter room temperature
1 cup Granulated Sugar
1½ cups Powdered Sugar
2 tablespoons Vanilla Extract
4 cups All-Purpose Flour

Caramel Layer

14 ounces Soft Caramel Candies about 50 individual caramels, unwrapped
1/3 cup Milk or Cream
1/2 teaspoon Vanilla Extract
1 tablespoons Coarse Sea Salt optional

Instructions

Cookie:

Preheat oven to 325°F. Prep a 9×13 baking dish by lining with parchment paper or coating with nonstick spray. Set aside.
In a bowl, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes.
Add the vanilla and mix until combined.
Turn the mixer to low and add in the flour, mixing until a soft dough forms.
Press one-third of the dough evenly into the bottom of the prepared pan.
Wrap the remaining dough in plastic wrap and chill in the refrigerator.
Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Caramel:

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling.
Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.
Pour the caramel filling over the cooled crust. (If you are going to salt the caramel sprinkle it on caramel layer now.)
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the salted caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool completely before cutting into squares.

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