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: paleo blog
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]
Creamy Cashew Hummus (Keto & Paleo Friendly)
I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But the one thing I miss the most is not being able to have beans! I love garbanzo beans, especially hummus, and I crave that so often on keto. Well, lucky for us Cody actually whipped out this incredible recipe for a very near perfect hummus dupe.
It’s really tasty, tastes very authentic, and goes very well with vegetables, especially sugar snap peas. You may not be familiar with all of these ingredients but I encourage you to use them all for very delicious results.
- 1 cup raw cashews
- It is very important that you get raw cashews for this.
- 1⁄4 cup tahini
- 1⁄3 cup lemon juice
- 2 garlic cloves crushed
- 1⁄2 teaspoon salt
- 1 tsp Ras El Hanout seasoning
- You can use curry powder, but I prefer this by far
- 1 tbsp olive oil
- 1 tsp parsley finely chopped
- 1 tsp red pepper flakes (optional)
To begin, soak cashews in water for 3-5 hours, or until they are soft.
Drain water and add cashews and lemon juice to a blender. I initially tried to blend this with a food processor, but the results were less than ideal; you have been warned.
Then add tahini, garlic, salt, and Ras El Hanout and continue to blend until a smooth puree is achieved. Adjust seasonings to your desired taste, you may like it to be more acidic or salty, for instance.
Serve in your favorite bowl, garnish with parsley and olive oil, and red pepper if you like it spicy like I do. That’s it. Super easy.
Ras El Hanout
*Ras El Hanout is a Moroccan spice blend. It’s absolutely delicious mixed into hummus whether traditional or this recipe. It’s also fantastic on grilled meat. I often use it to add great flavor to chicken, and if I am in the mood to splurge, on lamb. Most grocery stores that have a decent spice selection will have a pre-mixed blend, and if you are lucky enough to have a middle eastern market near you, they usually have it far cheaper. But if those aren’t an option, you can make it yourself. The great thing is, just like curry powder, there is no definitive “recipe” for it, so you can take a template like the one I am posting and add or remove spices you like or don’t like to create a unique spice blend that fits your palate.
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 1 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
It’s really as simple as getting the spices, and adding them together, if you want to make it even better, get the cumin, coriander, allspice, and cloves whole, and toast them in a dry pan, then grind them along with the other spices, but that is optional.
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 […]
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly) Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or […]
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.