Keto Blueberry Biscuits

Keto Blueberry Biscuits

These keto blueberry biscuits are slightly sweet, sugar-free drop biscuits. They are low carb, gluten-free, sugar-free and also full of antioxidants, and have 6g of protein making them the true breakfast of champions! It’s a subtly sweet biscuit filled with blueberries and topped with a sugar-free, lemon glaze!

PREPRATION TIME:

  • yield: 10
  • prep time: 10 MINUTES
  • cook time: 30 MINUTES
  • total time: 40 MINUTES

Ingredients:

Keto Blueberry Biscuits:

  • 6 ounces fresh or frozen blueberries
  • 1 ½ cups of finely milled almond flour
  • ½ cup of coconut flour
  • 1/4 cup of granulated sugar substitute
  • ½ cup of full-fat sour cream
  • 4 tablespoons of unsalted melted butter
  • 3 eggs
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon of sea salt
  • 1/2 teaspoon of lemon extract

Keto Lemon Icing:

  • 1/2 cup of confectioners’ sugar substitute
  • 2 tablespoons of fresh lemon juice
  • 1/2 teaspoon of lemon extract
  • 1-2 tablespoons of heavy whipping cream

Instructions:

Keto Raspberry Scones:

    1. Pre-heat oven to 375 degrees
    2. Grease with butter a 9-inch cast-iron skillet or line a small baking sheet with parchment paper.
    3. Melt the butter and set aside to cool.
    4. Using an electric mixer combine the sugar substitute, cooled melted butter, lemon extract, and the eggs.
    5. Add the sour cream and combine well.
    6. Next add the dry ingredients (the almond flour, coconut flour, baking powder, and salt) then stir until fully combined.
    7. Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.
    8. Drop the batter by large spoonfuls to the skillet or baking sheet. The recipe makes 5 large biscuits that are considered 10 servings or you can make 10 small biscuits and bake for 18-22 minutes.
  1. If making the 5 large biscuits, bake for 20-25 minutes or until an inserted toothpick comes out clean.
  2. Allow your biscuits to cool for 5 to 7 minutes before you drizzle the lemon icing on top.

Keto Lemon Icing:

  1. In a small bowl, combine the confectioners’ sugar substitute, lemon juice, lemon extract, and the heavy whipping cream. Drizzle over slightly cooled biscuits and enjoy!

Notes:

This recipe will make 5 large biscuits that are best shared or considered 2 servings each. You can opt to make 10 small biscuits and bake for 18- 22 minutes instead.

The Best Keto Pizza Crust

Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream.

Course: Dinner
Cuisine: American
Keyword: crust, dough, fathead, keto, low-carb, pizza, recipe

 

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

 

Servings: 8 slices

 

Calories: 249kcal

Ingredients

  • 2 cups Shredded Mozzarella Cheese
  • 1 oz cream cheese (or 2 tablespoons)
  • 1 cup Almond Flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon garlic powder optional

Toppings

  • Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
  • Your favorite meats chicken, beef, pepperoni, turkey, etc
  • Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
  • Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
  • Herbs Parmesan, Crushed Red Peppers
  • Directions
  • Instructions

    • Pre-heat oven to 450F.
    • Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
    • Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
    • Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
    • Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
    • Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
    • Bake pizza for another 5-8 minutes or until the cheese is bubbly.

    Nutrition

    Serving: 1slice with pizza sauce and cheese | Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 443mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2.1mg | Calcium: 314mg | Iron: 1.3m

Keto Strawberry Cheesecake Fat Bombs

Keto Strawberry Cheesecake Fat Bomb

With just 1g total carb, these keto fat bombs are a satisfying treat to enjoy when you need a little boost of fat during the day. Serve them right from the freezer or refrigerator.

Duration

Prep Time: 10 Minutes
Total Time10 Minutes
Servings: 18
Calories: 79

Ingredients

  • 8 ounce cream cheese softened
  • 3 tablespoons Swerve Confectioners Powdered Sweetener or 36 drops monk fruit liquid (see note)
  • ¼ cup coconut oil melted
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 45 medium strawberries pureed

Instructions

  • Blend 4-5 strawberries in a food processor or blender.
  • Add all of the ingredients into a mixing bowl. Blend on high with electric mixer until smooth and creamy.
  • Fill 18 sections of a small rectangular or square candy mold with the fat bomb batter.

Notes

A powdered sweetener works better than a granular sweetener in the recipe. But monk fruit or stevia liquid extracts are good options too. You can also use vanilla flavored sweetener extract to eliminate the need for vanilla extract. 36 drops of monk fruit sweetener is equivalent to about 2 ml which is about ⅓ teaspoon. To make cleanup easier, all the ingredients can be pureed together in the food processor or blender. However, you’ll get a fluffier mixture beating with an electric mixer.

Any shaped mold can be used, but the nutritional data was calculated based on 18 fat bombs. If you don’t have a mold, the batter can be scooped onto a lined baking sheet before freezing.

Nutrition Information

Serving: 1square | Calories: 79 | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 41mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 14mg | Iron1mg

Keto Sugar Free Lemon Mug Cake .

The keto sugar free lemon mug cake is gluten-free, grain-free, and offers a lemony delight. It is ideal to satiate your hunger cravings when you don’t have the time, or patience, to prepare something that requires more time.

Ingredients required

Total Servings – 2

Prep Time – 3 minutes  Cooking Time –  2minute

 2 tablespoons coconut flour

 2 tablespoons heavy cream

 2 tablespoons lemon juice

 1 egg

 1/2 teaspoon lemon liquid stevia

 1/4 teaspoon baking powder

 A pinch of salt

Optional: Lemon Icing

  • 2 tbsp (0.3oz/12g) powdered erythritol
  • 1 tbsp (15ml) heavy cream
  • 1 tsp (5ml) lemon juice

Note:-  Although a 7-ounce square ramekin serves ideal for the recipe, you can use some other size if you want to  For making this recipe dairy-free, replace the heavy cream with canned coconut cream  If you don’t like stevia then you can choose any other sweetener of your choice

How to Prepare:

1 – Take a small bowl and add the egg, heavy cream, lemon juice, and stevia in it. Whisk it thoroughly

2 – Add baking powder, coconut flour, and salt to it. Mix properly

3 – Pour the prepared batter equally in two 7-ounce ramekins

4 – Microwave each of the mug cake for about 60 to 90 seconds or up until a toothpick inserted in the center of the mug cake comes out clean

5 – Top with whipped cream and enjoy!

(Optional) Prepare the Lemon Icing:

  • 6 Mix the powdered erythritol, lemon juice, and heavy cream and pour it over the finished keto lemon mug cake.
  • 7 Enjoy warm or cold, both options taste great!
  • 8 Cover with plastic wrap and store for up to 2 days in your fridge.

Nutritional Information Energy – 119 kcal,Carbohydrates – 5 grams,Fat – 8 grams,Fiber – 2 grams,Protein – 3 grams

Keto Mini Cheese Shell Tacos

A healthy and delicious gluten-free take on tacos. Great for a quick keto lunch, Keto Mini Cheese Shell Tacos with yummy toppings.
9 Ingredients.
20 Minutes.
Gluten-Free. Keto. Low-Carb.

Next to nothing prep time, and using only 6 easy ingredients, in no more than TWENTY minutes, you’ll have this delicious carb-free Mexican fiesta. Honestly, what more can you ask for? For 1 minute, a little bit of cheese gets microwaved, (carefully)scooped up, and draped over the side of a baking dish, and there you are!

Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 tacos
Calories: 117kcal

Ingredients

For The Keto Cheese Taco Shells:

  • ▢1 cup shredded cheese

For The Toppings:

  • ▢8 oz ground beef (200g)
  • ▢½ teaspoon ground cumin
  • ▢½ teaspoon paprika
  • ▢to taste sour cream
  • ▢½ teaspoon Mexican chili
  • ▢¼ teaspoon cayenne pepper
  • ▢½ cup water
  • ▢(finely shredded) ½ cup lettuce
  • ▢1 Roma tomato (diced)
  • ▢to taste salt and pepper

Instructions

  1. Over medium-high heat, brown the ground beef.
  2. Add the water, salt, pepper, and spices once browned. Lower the heat and until the ground beef is at your desired level of sauciness, allow everything to simmer together.
  3. You make the microwave tacos while the ground beef simmers. For two tacos, a ¼ cup of shredded cheese is enough. Into two thin rounds, divide a ¼ cup and for approximately 45 – 60 seconds, put in the microwave(This will vary with different microwaves).
  4. Once to the touch, they feel crispy, from the plate, carefully lift them and until cooled, drape them over the side of a baking tray.
  5. Fill with the toppings, once you’ve made EIGHT shells, and enjoy!

Tips and Tricks:

  1. To microwave the cheese, we use a regular dinner plate. We keep an eye on it and in the center, once it just barely starts to brown(we remove it from the microwave). With a spatula, they lift pretty easily from the plate, but to make it easier, you can also use parchment paper underneath the cheese.
  2. To cool down and harden, we draped the cheese over the side of a casserole dish.
  3. (The “toppings” are only suggestions)You can add whatever you like

Nutrition

Calories: 117kcal

Carbohydrates: 1g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 31mg
Sodium: 109mg
Potassium: 112mg
Fiber: 1g
Sugar: 1g
Vitamin A: 347IU
Vitamin C: 1mg
Calcium: 76mg
Iron: 1mg