Keto-friendly muffins

A craving to bake and for muffins sent me on a web search for a recipe that fits my diet (and at-home ingredient availability). I found this recipe from SavoryTooth and the results were excellent.

It’s an almond flour base with just a few other simple ingredients.

The muffins were tasty, had a traditional moist crumb, and were gobbled up in no time. This particular recipe only makes a few muffins so I doubled it.

The other alteration I made was to add dark chocolate instead of blueberries.

I’m going to try this one out again soon. Baking can be relaxing and therapeutic for me, and especially so when I’m using a familiar recipe with expected good results.

Fat bombs (and a recipe for cocoa almond bites)

If you asked me two years ago (or any time before that) if I would make or eat something called a ‘fat bomb’ the answer would be a big NO. I learned from an early age that fat is bad. I’m sure many of you were the same. But it’s so wrong. Fat is glorious and healthy (and tasty). I’ve been making fat bombs since starting a ketogenic lifestyle. They’re popular in most keto sites and you can find lots of recipes on Pinterest.

Try these peanut butter chocolate ones from Divas Can Cook or these strawberry cheesecake ones from Savory Tooth.

I usually have at least a few in the freezer for a quick snack or to help nix any sweet or chocolate craving.

Fat bombs are made with ingredients with low or no carbs, lots of fat, and are often best kept cold or frozen. If at room temperature they generally will fall apart or melt. I mix mine up and use a silicone mold to form them. Best of all they don’t require baking or cooking!

Here is a recipe I recently tried and loved. It’s simple, doesn’t contain hard-to-source ingredients, and is satisfying and tasty.

Ingredients

3Tbs almond butter

2Tbs peanut butter

2Tbs coconut oil (solid)

2Tbs sweeteners (I had Truvia on hand)

2Tbs almond flour (finely ground almonds)

2Tbs cocoa powder

Handful of add-ins if desired such as pumpkin seeds, chopped nuts, chocolate, etc.

Mix everything together in a bowl and scoop into a mold. I find this much easier and less messy than rolling into balls. This particular mixture is looser or wetter too so doesn’t roll well.

Freeze. That’s it. When I get to them in a few hours or overnight, I pop the fat bombs out into a freezer-safe container. Put the lid on and keep them in the feeezer. Grab and snack as desired!

I often mix together a version of these and substitute different fat/butters and play with the ratios. I’ve not calculated the nutritional content as I just have these occasionally. And I know if they’re made with high fat, low carb ingredients then they’re ok for me. That’s one of the benefits of making your own food and keeping those options on hand.

Dinner pic: chili toppings edition

I made a big pot of chili and served with sour cream, and this buffet of toppings or mix-ins. There’s shredded cheese, lemon slices for squeezing or adding to water, pickled jalapenos, green onion, broccoli coleslaw bagged mix, and avocado. Take a bowl of chili and top, or mix in, whatever you’d like!

Pancakes: made ketogenic-friendly

Do you need a pancake recipe that’s ketogenic-friendly? Lazy weekend mornings call for a bigger breakfast. And breakfast-for-dinner is a common thing at our house. Plus Pancake Day (or Shrove Tuesday) is coming up. Whatever your need for pancakes I’ve got you covered with this gluten-free recipe.

This particular recipe uses a mixture of almond flour and coconut flour. Unlike some keto pancakes there’s no cream cheese or anything to make these too rich. Nor do these taste too eggy.

It comes together and cook like regular pancakes. I will caution they can be more delicate (less sturdy) than ones made with white wheat flour. But they have always turned out well for me as long as I’m careful when flipping them in the pan. I also use a seasoned cast iron skillet or other non-stick pan which helps.

Essentially you just mix the ingredients together and fry them up like regular pancakes.

Ingredients:

1/2 cup almond flour

2 Tbs coconut flour

1/2 tsp baking powder

2 TBS sweetener (I used Truvia)

1/4 cup milk (of choice)

3 eggs

You can also add a dash of cinnamon or vanilla to the batter, or add berries, dark chocolate, shredded coconut, or nuts.

This recipe makes about 10 pancakes. That will change depending on how big you make them. I find smaller ones turn out better for this recipe.

Im usually frying pancakes while cooking other food and fending off hungry kids. So, unfortunately, my pancakes usually don’t end up looking uniform or pretty. But I assure you they taste good.

Top these with butter, a keto-friendly jam or syrup, blueberries, or a fried runny egg.