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, […]
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 […]
Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan. I’m sure […]
Freshly Roasted Tomato Caprese Salad
Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple.
I do not eat tomatoes often, as they are quite carby, so when I do, I spend a little extra for the good ones. This is essential when making a salad that consists of really, 4 ingredients. Good mozzarella is also key. None of that low moisture, rubbery cheese will work. You want fresh mozzarella that when you cut into it, the inside oozes out all over your board. As far as basil, only fresh basil will do. I grow my own so I have a ready supply, as any good Italian should. And lastly, Olive oil. I buy Italian olive oil, but the Spanish make a great one as well. I try to stay away from Greek or Tunisian Olive oils, as I don’t find them to be as fruity. Wow. Could that paragraph sound anymore pretentious?
Traditionally, Caprese salad is slices of fresh tomato, mozzarella, and basil leave, layered on a plate and drizzled with olive oil, salt and pepper. its light, and refreshing and great for a summer lunch. This salad I served as a side to some delicious Garlic Crusted Pork Tenderloin Medallions.
- 2 Vine Tomatoes (very ripe)
- 2 oz fresh mozzarella
- 1 tbsp fresh basil
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
To make this salad is painfully simple. Simply slice the tomato and place on a baking sheet (or in your air fryer like I did- turned out so good!) place in your oven at 350F for 10-15 minutes, or until the tomatoes have become soft, but not dried out. Once the tomatoes are to are moderately soft, remove from oven and layer with the cheese.
Make sure to salt and pepper to taste on each layer.
Chiffonade, or thinly shred, your basil leaves, and sprinkle over the top of your salad.
Then just drizzle with olive oil, and balsamic vinegar. If you’re really watching your carbs you can add only a small amount of the
balsamic vinegar, and mix it with red wine vinegar or even apple cider vinegar. Or, simply add more oil.
Balsamic is not traditionally used on a Caprese salad. That said, it’s become popular, and I feel the acidity from the bal
samic adds a great depth of flavor to the sweetness of the roasted tomatoes.