Fluffy Keto Pancakes with Blueberry Sauce This is a wonderful recipe for some fluffy, moist, soft keto-friendly pancakes that will just melt in your mouth. We’ve been working on a perfect recipe for this keto pancake for quite some time. These go great with sugar […]
Ricotta French Toast: Only 125 per serving! So let me preface this post with that I may go as far to say that this is potentially a keto holy grail in terms of breakfast. I wasn’t entirely sure what the outcome of this recipe… I’ve […]
Keto-Friendly Fathead Cinnamon Rolls
These little cinnamon rolls go great with a cup of coffee in the morning. Looking at them, you think you’re going to need a dozen just to fill you up, but these are surprisingly filling! The trick is that I used Fathead dough as a base and it works wonders. It’s filling, and you would never guess these sweet treats had mozzarella in them! The magic of a fathead dough.
- 6 oz Mozzarella Cheese
- 3 oz Almond flour
- 2 tbsp cream cheese
- 1 egg
- 1/4 tsp baking powder
- 3 Tbsp Erythritol
- 1 Tbsp Cinnamon
- I revised this based on feedback below
- 3 Tbsp melted butter or Ghee
Cream Cheese Frosting:
- 2 oz Cream cheese
- 1 tsp Cinnamon
- 1 Tbsp Erythritol
Preheat oven to 400 F
In a microwave safe bowl add mozzarella, almond flour, and baking powder and toss to combine.
Next, add cream cheese and microwave for 60 seconds, take out and mix, microwave for another 30 seconds, and then mix again. Then, add egg and mix until dough forms. Take the dough and place in between 2 sheets of parchment paper, and roll out to 1/4 inch thickness.
Spread melted butter over the dough, then evenly sprinkle cinnamon and erythritol.
Roll into jellyroll shape, making sure to keep it as tight as possible, then slice off half in rounds, and place on a baking sheet lined with parchment paper or a sil pat and place about 1 inch apart.
Bake at 400F until rolls are puffed and brown 10-15 mins, however, keep an eye on them as they can burn quickly.
While rolls are baking mix frosting ingredients together.
Dip hot rolls into the frosting and serve warm. Enjoy!
I think St. Patrick’s day is a favorite holiday among keto-ers. Not because of the ample amounts of green beer, but it’s our one time of year to be able to stock up on corned beef! Nothing tastes better than $1.99 corned beef, right? I […]
Keto Eggs Benedict [Hollandaise Sauce Recipe] I’m slightly weird about eggs, but I just love the ooey gooey-ness of them, plus with a nice side English muffin. If you want to impress someone with your gourmet keto skills, this recipe is definitely the way to […]
Starbucks Sous-Vide Egg Bites Recipe
If any of you have recently visited a Starbucks you may have noticed a new breakfast item: Sous-Vide Egg bites. They are selling off the shelves like crazy, we went into Starbucks for a coffee this morning and before 9:00 AM they were sold out. They are a very delicious, velvety, buttery consistency that somewhat like the texture of a dense cheesecake. They are delicious. The only problem is that they are a little pricey for my liking, 4.95 for a serving, but for me the deal breaker was how carby they are at 9g carb for 2 bites (one serving). So I decided to make a more keto-friendly version.
What the hell is sous-vide you ask? It’s a style of cooking where the water is heated at a constant temperature, this allows for very gentle, precise cooking. We are going to have many more recipes now that we have invested in a sous-vide machine, but for now, enjoy these egg bites!
- 3 Eggs
- 2 oz Jarlsberg Cheese
- 4 tbsp Full Fat Cottage Cheese
- 2 Strips Bacon
- 1 tbsp Heavy Whipping Cream
In a medium bowl, finely grate the Jarlsberg cheese, and add remaining ingredients except the bacon. Using an immersion blender, blend ingredients very well, until the mixture is completely smooth. We want the added ingredients to be very homogeneous with the eggs, because with these sous-vide bites, so it’s a uniform texture like the ones you’ve tried at Starbucks.
Line bottom of jam jar (you can get them at Michael’s) or egg mold with bacon (if you forget this step it’s fine, I forgot to as well), and fill jars evenly with mixture. Cook for one hour inside the sous-vide at 165 F, and then empty jar by using a butter knife around the edges of the egg bite, pressing inward slightly on the flat side of the knife to release. If you’d like, you can quickly toss bite into pre-heated cast iron skillet, this will allow the bacon to crisp and get a nice crust on the egg.
Yields 4 bites, serves two.
To Use Sous Vide:
Place jars into sous vide container with very loose fitting lid, and then add water into sous vide container, until the water is filled just above the level of the eggs. We want the eggs to be fully submerged that way they cook evenly. Set sous-vide to 165 F, and cook for an hour.
Note: You can try cooking this on the stove top without a sous-vide maker, but we broke down and got one because since it does cook so much more evenly, we found that even on a low setting, the water just became too hot.