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 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 […]
Lemon Paprika Chicken This is a great tasting low-calorie dinner, this works great if you’re low carb, keto, or paleo! The xanthan gum gives the sauce a very creamy texture: You would think there is in it! I highly recommend serving this with daikon radish and some […]
I actually don’t usually care for ribs, because I am weird, and hate eating stuff on the bone, even though I love the taste of meat. But, since I was craving something from Phil’s BBQ (so tasty btw if you’ve never been) I knew I couldn’t eat there because as delicious as their sauce is, it’s very carby. So, we decided to make our own keto-friendly ribs. Also, as a new sous vide convert, I always was happy to find the opportunity to use my new appliance other than for just those Starbucks Egg-Bites, as delicious as they are.
These are actually really good, I could have definitely eaten the entire rack. Also, I gotta say, they were incredibly tender. I will list both ways to cook them, but if you have a sous vide I highly recommend you try it!
- 1 tbsp neutral oil2 green onions
- 2 tbsp chopped garlic
- 1 can of tomato paste
- 1/2 C of sugar-free maple syrup
- 1/4 apple cider vinegar
- 2 tbsp Mustard
- 1/2 C Water
- 2 tsp Cayenne pepper
- 2 tsp chili powder
- 1 package of St. Louis Style ribs
- Garlic powder
- Salt and Pepper to taste
For Sauce: Chop green onion and saute with garlic in sauce pan with oil. Once soft, add remaining ingredients, cooking until sauce is of desired consistency: For thinner sauce, add more water. *Please note, nutritional information is for sauce only as you can use any meat with the recipe
With Immersion blender or food processor blend until smooth.
For Ribs: Set your sous vide bath to 165F. Season ribs liberally to give a uniform coating. I didn’t give exact measurements as it’s going to depend on the size of your ribs, use your judgement. Divide ribs into 4 pieces and place them into bags and into the water bath for 12 hours. You may need to put a cup or bowl in your sous vide to make sure the ribs are fully immersed, or invest in some sous vide clamps. When they are done, you can finish them on a grill or in the oven.
If you don’t have a sous vide, you can definitely roast them in an oven, I would do them low and slow, at 250F wrapped in foil until they are tender, and then finish on the grill or open the foil and turn your broiler on to give them color.
*Myfitnesspal doesn’t count sugar alcohols separately and the Sugar free syrup used while 16g of carbs, has 14g of Sorbitol, which has a GL index if 4. The facts below are for the sauce, the recipe made a little more than a pint, but for ease of measurements, we will call it a pint and at 1 Tbsp per serving. I used 4 Tbsp to coat the ribs, however the type of ribs, or whatever meat you decide to use, and the amount of sauce, is completely up to you.