Cauliflower Kimchi Chicken Fried Rice Cauliflower rice isn’t exactly a novel concept, but if you’re looking for a new take on a classic dish, you must try this Cauliflower Kimchi Chicken Fried Rice. It’s loaded with delicious Asian-inspired flavor, and stores so well for easy […]
Category: Bariatric Friendly
Keto Fathead Jalapeno Popper Bites Since the Superbowl is this weekend (am I allowed to call it that on my humble little blog?!), I wanted to bring you a tasty ketogenic appetizer that will keep you on track with your macros, while still feeling like […]
Quick and Easy Keto Chili
It was 91 degrees in San Diego yesterday, on the 29th of January. The AC was on full blast, and I thought to myself “chili sounds amazing right now”. So I decided to brew a batch of my favorite keto chili. Isn’t that what everyone craves on a hot day? Regardless, I love this recipe. It’s spicy, packed with flavor and tastes absolutely amazing. I have linked some of the ingredients, all which you can find at your local grocery store. As usual, I try to tame my love for spice into something more versatile for everyone, so feel free to kick it up a notch. You will definitely enjoy my Quick and Easy Keto Chili!
PS- If you really want to indulge, this would go great with my Keto-Friendly Jalapeno Cheesy Bread, just sayin.
- 1 lbs ground beef
- 1 can of fire roasted Ro-tel
- Medium green bell pepper, cubed in 1/2 in squares
- 1 small can of El Pato tomato sauce
- 1/2 red onion, diced
- 16 oz can black olives
- 1 tbsp cumin
- 1 tbsp chili powder
- Tapitio, (optional) to taste
- Sour cream
- Green Onions
- Cheddar Cheese
Coat a large dutch oven with a little olive oil (1/2 tsp), and caramelize onion and green pepper until they are soft, and have a little coloring. Remove from heat and set aside. Then, add ground beef in with dry seasonings and cook until browned. If you use a fatty ground beef you may need to drain excess fat. I prefer to use 85/15 ground beef so I don’t need to worry about draining anything.
After meat mixture has browned, add remaining ingredients and simmer uncovered for approximately one and a half hours, until chili has thickened and ingredients have combined, stirring occasionally. I like to taste the mixture after an hour, and once ingredients taste balanced, it’s ready. There really is no science to this. If it tastes good, it’s done. Simple, easy, and delicious.
Smoked Buffalo Chicken Keto Dip Hi everyone! I’m back with our first recipe of 2018! I have made Smoked Buffalo Chicken Keto Dip many times before, and it has been a huge hit at potlucks, parties, and game days. To save time you can even […]
Easy Keto Chicken Parmesan Bake Hello fam! After teasing you all on my Instagram with random recipes and creations, I finally have had a minute to post this recipe, my Easy Keto Chicken Parmesan Bake. More recipes to come, I promise! I’m going to post a little […]
Double Chocolate Chip Coconut Keto Cookies
I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, coconut flour can be very tricky to work with, but I was determined to some amazing, keto friendly cookies! I’m actually very impressed with the outcome. I would follow this recipe pretty exact on your first attempt because coconut flour is notorious for crumbling and being a little gritty, especially when it comes to baking. These Double Chocolate Chip Coconut Keto Cookies turned out incredible, and even the boo was quoted to have said “I definitely approve. Holy cow”. He HATES cooking with coconut flour, so I will gladly take that as a win.
What do you all use coconut flour with? I’ve love to hear! Comment below and let me know.
Oh, and by the way: I hope you are ready for pumpkin flavored everything, because there’s going to be a lot of that coming up very soon, along with tasty keto tailgating recipes, as fall and football season are upon us. I can hardly wait. More to come!
- 3 eggs
- 3/4 C blanched almond flour
- 1 C coconut flour
- 1/2 C erythritol monkfruit blend
- This is just my preference, use what sugar substitute you like.
- 1 1/2 tsp cocoa powder
- 6 ChocZero squares
- You can use any sugar free chocolate, I just had this in stock
- This is about 60g of 85% dark, chocolate
- 2 tbsp coconut oil
- 2 tbsp butter
- 1 1/2 tbsp vanilla
- 1/3 C half and half
- 1/3 tsp xanthan gum
Preheat oven to 325 degrees Fahrenheit. Next, in a medium bowl combine all dry ingredients (except chocolate) very well, and melt butter in a separate dish in the microwave. Next slowly add the eggs, and wet ingredients, mixing on a medium setting for 2-3 minutes, and mix well. Set mixture aside. Take desired sugar-free chocolate, and coarsely chop into small chunks if necessary and add to batter.
Once the batter is mixed, be sure to line the baking sheet with either a silpat or parchment paper. This is very important as this dough is quite sticky. If you want to be extra safe you can even spray a light spritz of pam or some type of oil to the paper, but it isn’t necessary if you have a silpat or parchment paper.
Using either a ice cream scoop, a spoon, or just your hands (I always use my hands), create a 1.5-2 inch ball and place on baking sheet leaving them a few inches apart. Just a warning: This dough is going to be very sticky, but I found it necessary because of the coconut flour. If you are struggling, try dusting your hands with some flour so the dough doesn’t stick to your hand.
Bake in the oven for a minimum of 12 minutes, probably no more than 18 minute per batch. Place on cooling rack and enjoy!