Having access to a wholesale club like Costco can make stocking up on some of the Keto essentials a much more affordable task. You still have to watch out for all of those tempting samples that they are so famous for handing out, as most […]
Author: Keto Daily Admin
If you have been hesitating to switch to eating Keto or any other Low-Carb way of eating because you love bread, now you have no excuse! You can actually make tasty loaves of Keto Bread at home, and they are super easy to bake. Here […]
Usually when people think of Ice Cream they are probably thinking of Vanilla or Chocolate, but I wanted to go all out on this Ice Cream recipe and make something a little more special. As an added bonus, you also get to make up a big batch of Candied Pecans that will make a great low-carb snack throughout the week as well as putting some of the extras on top of the ice cream if you want to also.
Butter Pecan is one of my favorite flavors of ice cream, so I created something close here with the Maple Pecan Ice Cream recipe. As an added bonus, if you have about 2 more carbs to spare you can drizzle the ice cream in your bowl with a little bit of the ChocZero Maple Pecan Syrup (but don’t put it in the frozen ice cream or it will freeze hard as a rock).
This might look like it is a complicated dish, and I would classify it as a moderate dish but still not too complicated as say my Fried Rice recipe. Plus you have a dessert that you can keep in the freezer for up to a couple weeks if you want to treat yourself over a period of time. So it’s not like you have to make this all that often. The Recipe yields about a quart or so of Ice Cream, and it is very filling and packed with fat. Think of it as your frozen ice cream fat bomb!
KETO MAPLE PECAN ICE CREAM RECIPE
Ease Of Preparation: Moderate
Prep Time: 15 Minutes
Cooking Time: 60 Minutes
Total Time: 75 Minutes
- 1 Pound Pecan Halves
- 1 Egg White
- 1 TBSP Water
- 2/3 Cup Lakanto Golden Monkfruit Sweetener
- 1 Teaspoon Cinnamon
- 2 Teaspoon Salt (divided)
- 1 Can (13.66 oz) Thai Kitchen Coconut Cream (Full Fat)
- 1/4 Cup Lakanto Powdered Monkfruit Sweetener (Double the sweetness of Sugar)
- 3 Teaspoons Vanilla Extract (divided)
- 3 Teaspoons Maple Flavoring (divided)
- 1 Cup Heavy Whipping Cream
- 1/4 Teaspoon Xanthan Gum (Very Important)
- Preheat the Oven to 250*F.
- In a Large Mixing Bowl whisk Egg White and Water together.
- In a small bowl combine Lakanto Golden Monkfruit Sweetener, Cinnamon, and 1 Teaspoon Salt.
- Pour Pecans into the large mixing bowl, and stir to coat evenly with the egg mixture.
- Gradually sprinkle the Sugar Mixture into the Pecans while stirring. Ensure even distribution.
- On a Large Baking Sheet covered with Parchment Paper (You will thank me later when you don’t have to scrape caramelized pecans off your baking sheet) pour the pecan mixture out and spread out as evenly as you can into a single layer.
- Bake Pecans @ 250*F for about 1 Hour, and when done set on the counter to cool.
- While the Pecans are baking combine Coconut Cream, Powdered Monkfruit Sweetener, 2 Teaspoons Vanilla Extract, and 2 Teaspoons Maple Flavoring in a Large Saucepan and warm over high heat until all contents are dissolved.
- Whip the mixture either by hand, or with a hand mixer using a whisk attachment. You will want to whip in some air bubbles to build up some volume.
- One you have the mixture whisked up, add in the Xantan Gum and continue to Whisk again until the texture is nice and thickened a little.
- Transfer contents to an adequate container to store in the Refrigerator for the next 30-45 minutes to allow to firm up while the Pecans finish cooking. It will chill to a pudding-like texture so don’t worry.
- Once the Pecans finish cooking take a Chilled Large Mixing Bowl and pour in 1 Cup Heavy Whipping Cream and Whisk with hand Mixer until peaks form.
- Add in 1 Teaspoon Vanilla Extract and 1 Teaspoon Maple Flavoring and continue Whisking for a minute or so.
- Using a spatula, add the chilled mixture we previously stored in the refrigerator, and fold to incorporate.
- Whisk this mixture together for a couple minutes using the hand mixer to create an even mixture, at first it may seem odd or lumpy but keep whisking it.
- Add in the desired amount of Pecans (I generally put about 1/4 in the Ice Cream and reserve the rest for toppings and for snacks later they are darn good by themselves), and fold the mixture together with spatula carefully.
- Transfer to a suitable container for freezing, cover, and freeze for at least 6 hours or so. Generally overnight freezing is preferred.
- When ready to serve remove from freezer 5-10 minutes ahead of time to allow to soften, this is a high fat ice cream so it will freeze a little harder than typical ice cream.
- Top with some of the remaining Pecans if you desire (1 more net Carb per serving), and sometimes I even top it with ChocZero Maple Pecan Syrup too for a lot more fiber and 2 more Net Carbs if you can spare them!
Here’s a keto-friendly Meatloaf recipe that will have your family’s bellies full all night. There are some really satisfying feelings from making a warm home-cooked meal, especially when you are trying to stay focused on maintaining your way of eating. While most traditional meatloaf recipes […]
This Keto Cinnamon Roll Recipe is something to make on the weekends for breakfast or as a dessert when you are really feeling like having something special. Each frosted cinnamon roll is only 3 to 4 Net Carbs each, which means that you might feel tempted to eat a few of them, but they are more filling than they look. The dough is dense and filling, and there’s plenty of frosting here to go around in this recipe. No more getting charged for extra at the mall.
The level of effort that goes into making these is moderate, but totally doable. You have to think of breaking down the process into three steps. First the Dough, then the Filling, then the Frosting. Just read the recipe and go step by step, no need to rush. Also, don’t make the filling before you take the dough out of the fridge, as it will harden up quickly. If it does, just put it in a microwave safe container and heat it up in the microwave to make it fluid again.
There are 3 different types of Monkfruit Sweetener being used in this recipe, but in an absolute pinch you COULD get by with just the basic Monkfruit Sweetener, but the other two types definitely serve their purpose. The Lakanto Golden Monkfruit Sweetener is their version of a light brown sugar, and you really need that in the filling to complement the cinnamon. The Powdered Monkfruit Sweetener is a must have if you want your frosting to come out creamy and smooth. If you do choose to just use granular sweetener in the frosting it will be a little bit gritty (you could get by this a little by warming the frosting up a tiny bit right before serving if needed)
KETO CINNAMON ROLL RECIPE
Ease of Preparation: MODERATE
Prep Time: 40 Minutes
Cooking Time: 30 Minutes
Total Time: 70 Minutes
- 2 & 1/2 Cups Mozzarella Cheese (Shredded)
- 7 Ounces Cream Cheese (Divided)
- 1/2 Cup Coconut Flour
- 1/2 Teaspoon Xanthan Gum (or Baking Powder)
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 3 TBSP Cinnamon
- 1/4 Cup Lakanto Monkfruit Sweetener
- 3/4 Cup Lakanto Golden Monkfruit Sweetener
- 6 TBSP Melted Butter
- 4 Ounces Butter (Softened)
- 1/2 Cup Lakanto Powdered Monkfruit Sweetener
- 1 Teaspoon Lemon Juice
- In a Large Microwave-Safe Mixing Bowl place 2 Cups Shredded Mozzarella Cheese and 3 Ounces of Softened Cream Cheese.
- Place mixture in Microwave for about 60 seconds. Remove and stir, and return to the microwave for an additional 30-45 seconds.
- Stir the mixture together well, and then add 1/2 Cup Coconut Flour, 1 TSP Vanilla Extract, Xanthan Gum, 1/4 Cup Monkfruit Sweetener, and 2 Eggs. Stir together well or knead with hands until well mixed.
- Add remaining Mozzarella Cheese and return to microwave for 30-45 seconds, and remove and stir again.
- Wrap this dough in plastic wrap and place in the refrigerator for 30-40 minutes to firm up.
- Remove the dough from the refrigerator, and set on the counter.
- In a Small Mixing Bowl combing the Golden Monkfruit Sweetener, Cinnamon, and Melted Butter.
- Place the Dough onto a large sheet of Parchment Paper and fold half of the Parchment Paper on top of the dough so that you can flatten it out by hand or rolling pin without it sticking to everything. After you have rolled the dougn into roughly a large square sheet, brush or spread the cinnamon mixture across the entire surface of the dough.
- Roll the dough carefully, using the parchment paper to assist you with rolling it evenly.
- Cut the dough into 9 equal thickness pieces and place into a square baking dish lined with Parchment Paper (This will prevent them from sticking to the pan)
- Bake in the oven at 375*F for about 25-30 minutes, or until Golden Brown on top. Cooking times will vary with altitude and humidity, etc.
- To make the frosting, combine the remaining Cream Cheese, Butter, Lemon Juice, Vanilla Extract and Powdered Monkfruit Sweetener and mix for a few minutes with a hand mixer until well blended.
- Remove the Cinnamon Roll tray from the oven after cooking and place on the counter to cool for at least 10 minutes before icing the Cinnamon Roll.
- Serve Warm, and reheat if necessary to soften later.
SPECIAL NOTE: These taste really good without the frosting too, so if you want to cut down on prep work, calories, cost or whatever you could choose to just make the cinnamon rolls by the selves, and or jut put some butter on top of them instead.
With Football Season upon us, and epic tailgating parties and potlucks an eventuality you will want to make this recipe more than once this year. This Keto-friendly Pickle Popper Recipe will be a hit at the party, even among your non-Keto friends and family. This […]
Some fans had asked me if I could make a Mongolian Beef Recipe that was not only Keto-friendly, but delicious. This might seem like a tricky task to pull off, but it was actually very easy in the end. There were a few key substitutions that had to be made to alter the traditional recipes found online to make them low carb enough for our enjoyment, yet still sweet and tasty.
Usually this dish calls for Dark Brown Sugar in the sauce to sweeten it and to make it more of a glaze that sticks to the beef. I opted for the next best thing in my pantry, which is the Lakanto Golden Monkfruit Sweetener, which is like a Light Brown Sugar alternative that is non-glycemic and completely Keto-friendly. You can use other keto-friendly sweeteners if you want, but make sure they are a brown sugar alternative and not just a plain sugar flavored sweetener.
Additionally, this dish traditionally uses Soy Sauce, which is also not keto-friendly, nor low carb enough. Bragg makes a Liquid Amino that is soy-based, but has the inflammatory ingredients removed from it that would normally render soy products not keto-friendly, plus it is also much lower in carbohydrates than Soy Sauce. If you prefer you can opt to use Coconut Aminos instead, but you will want to add an extra TBSP or two of that if you do compared to the stronger flavored Liquid Aminos I used.
Traditional Mongolian Beef is also typically coated in Corn Starch, which we switched out in this recipe for Coconut Flour. You could get by without coating the Beef, but it does come in handy in the pan later to help thicken the sauce a little bit too. We also swapped out the usual canola oil for a keto-friendly and healthier alternative of Chosen Foods Avocado Oil, which also happens to handle the high heat used in the skillet for this dish without smoking or risking any fires.
Aside from that, the rest of the dish pretty much goes together just like the real deal. You could opt to leave all of the sweetener out if you want to, but then it would taste more like a plain beef stir fry I suppose.
KETO MONGOLIAN BEEF RECIPE
Ease of Preparation: Moderate
Prep Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 35 Minutes
- 1 & 1/2 LBS Flank Steak
- 1 Head of Cauliflower
- 4 Green Onion
- 2 Celery Stalks
- 2 TBSP Coconut Flour (Optional)
- 1/4 Cup Avocado Oil (separated)
- 1 TBSP Ginger
- 4 Cloves Garlic
- 1/4 Teaspoon Red Pepper Flakes (Optional)
- 3 TBSP Liquid Aminos or Coconut Aminos
- 1/4 Cup Water
- 3 TBSP Golden Monkfruit Sweetener
- Chop up the Head of Cauliflower into smaller pieces and discard most of the large stem pieces.
- Place Cauliflower into a Food Processor and pulse until the cauliflower is roughly the size of grains of rice. Set Aside for now.
- Cut Flank Steak into 1/4 thick strips no longer than 2-3 inches in length. Place into Gallon size Storage Bag and add 2 TBSP of Coconut Flour to it and shake around until evenly coated.
- In a Large Cast Iron Skillet or Seasoned Wok heat up a couple TBSP of Avocado Oil, and add in the Cauliflower. Cook for approximately 5 minutes on High Heat until well cooked, but not to the point of making it mushy.
- Add some more Avocado Oil to the Skillet and add in some of the Beef and sear it on both sides for a few minutes, and then remove from the skillet and set aside. DO NOT cook it all the way through in this step.
- Add the remaining Avocado Oil to the Skillet and add in the Minced Ginger and Garlic. Saute for a couple minutes, and then add in the Red Pepper Flakes, Liquid Aminos, Water, and Golden Monkfruit Sweetener and simmer on high until it begins to reduce down.
- Add in the Celery and Green Onion Stalks and saute for a minute before adding the Beef back into the skillet.
- Stir and cook on high until the beef is cooked to you liking and glazed all around with the reduced sauce. Serve on a plate or bowl on top of the Cauliflower Rice and enjoy!
SPECIAL NOTE: Most of the Carbohydrates and Sugars in this dish come from the Cauliflower. If you would like to reduce the sugars and carbs in the dish you could opt to serve it with a different side dish that the cauliflower used if you want. It is recommended that you do eat vegetables and source many of your daily net carbohydrates from them, but the choice is yours on what to do. Think of this as just a serving suggestion in my book.