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, […]
Tag: keto dinner
Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t […]
Cast Iron Chocolate Chip Keto/Paleo Blondie
Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can be so similar I just think it’s great to have options available for all, especially since I’m trying out Paleo because of my post op life. Since my current lifestyle is paleo, I am listing paleo ingredients first, and then keto alternatives. If you are keto, paleo, low carb, or just looking for healthy recipes, please let me know! Anyways, more important things, like how amazing these chocolate chip blondies are.
I’m going to mostly let the picture speak for itself, but seriously, these were a huge hit. I am sometimes not a huge fan of copycat recipes because they can often leave much to be desired. But, these (and well, all my recipes, haha) are the exception to the rule. They’re soft, chewy, and just melt in your mouth. The best way to enjoy them is fresh out of the oven. By the way, these store well and are very easy to make. Oh yes!
- 1 & 1/2 c almond meal or almond flour
- 1 whole egg +1 yolk
- 1/4 C maple syrup
- 1/4 C coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1 c Paleo chocolate chips
- sugar-free chocolate chips for keto
- very dark chocolate can also work
Preheat your oven to 350F.
In a 10 inch cast iron skillet (or similar size baking dish), coat a thin layer of coconut oil and set aside. Obviously, the bigger the skillet, the thinner the blondie, and visa versa. It just really depends on your preference.
Combine almond meal, baking soda, cinnamon and salt in a mixing bowl. Beat eggs, coconut oil, and vanilla and add to dry ingredients.
Then, once combined, mix in chocolate chips and spread in an even layer in cast iron pan.
Just bake for 25 mins, or until a toothpick comes out clean from the center.
Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]
Koobideh Kabobs with Tzatziki and Curry Cauli-Rice If you are craving some Greek food, you will love this plate of goodness! Tender meat patties with a cauli-rice curry and some cool tzatziki makes for a great summer dish. For the pita bread, I bought some low […]
Keto Poblano Peppers with Spanish Rice
I’ve been wanting to post this recipe for a long time now, I honestly make it back last month. This dish is soooo tasty! I really, really loved it. It was purely Cody’s creation though, so I cannot take any credit for it. It’s a Stuffed Poblano with Spanish Cauli-Rice and Two Cremas. A tasty blend of Mexican flavors that are very harmonious. The cremas aren’t 100% necessary, but they go so well together. The avocado crema is cool, and the chipotle crema has a nice kick to it. I would at least try to make it once!
Trust me this dish is super yummy. Also, it is a little steep in calories, but you really don’t need all that crema. If you were to half the amount of crema you eat, you could easily save over a hundred calories. Eat as much as you want though, no judgement here fam.
- 4 Poblano Peppers
- 1 lb 85/15 ground beef
- 8 ounces of Monterrey Jack cheese, shredded
- 1 tbsp garlic powder
- 1 tbsp pimenton (sweet paprika)
- 1 tsp Cayenne Pepper
- 1 head of cauliflower
- 2 tbsp tomato paste
- 1/2 c of water
- 2 tbsp olive oil
- 1 medium avocado
- 2 chipotle peppers
- 3 tbsp lemon juice
- 8 ounces of sour cream
- water to thin
Preheat oven on broil-high.
Next, place poblanos on second highest rack setting in oven directly on the rack or on baking sheet. Check every few mins for the peppers to blister and turn black, flipping to make sure all sides are blistered, careful not to burn. Once the peppers are blistered on all sides, remove from oven and place in a bowl and stretch plastic wrap across the top to steam. You can also use a larger lidded container and flip upside down.
In a cast iron skillet, brown ground beef and season with pimenton, cayenne, and garlic powder. breaking beef up into small mince. Then, remove meat from pan into a mixing bowl, and let cool slightly before mixing 4 ounces of the Monterrey jack cheese.
Rice the cauliflower (I typically do it by food processor) and add cauli to saute pan used to cook meat with olive oil and saute until tender, add tomato paste and water, and allow to continue to cook until the liquid has absorbed. Carefully remove the skin from pepper, and cut a slit into one side, carefully removing seeds, without separating the stem from the pepper. stuff with meat and cheese mixture, and place peppers on a baking sheet lined with a silpat or parchment Paper. place under broiler until the stuffing is crispy on top.
In a blender add four ounces of sour cream and avocado and blend until smooth, add lemon juice, and water if necessary to make a thick, but pourable sauce. After that, rinse out the blender and add other 4 ounces of sour cream along with chipotle peppers. I recommended two peppers for this recipe, but honestly, I used the whole can for my batch, but keep in mind that this can be quite spicy for some. Try starting with two peppers and add more to taste, and then with water as needed.
Serve as desired and enjoy!