Want to make bread........Well come on!

What's your most missed food eating low carb or keto?  Bread, the answer is bread. Well, maybe ice cream......and pasta, wait I'm getting off here. Bread, right, we are talking about bread.

I purchased a Mini Dash Waffle Maker to make chaffles. Ok, confession time, I don't like chaffles. Eeeekkk, I know, but I want bread! Or at least a bread like texture. So my journey began.

I found 90 second bread, but the microwave makes weird air bubbles or holes when cooking. Then I have to toast it. I can only make one serving at a time. So I decided to try it in my waffle maker. I did buy it to use. To shorten this journey I finally found an amalgamation of recipes tried for the perfect bread replacement. I use this recipe for breakfast sandwiches, a cheesesteak, reubens, club, BLT, and a grilled ham & cheese.

I hope this helps on your journey as well.

Best Savory Waffle Bread

2 T (28g) unsalted butter
2 oz (57g) cream cheese
1 cup (112g) Blue Diamond almond flour
2 tsp (17g) baking powder
1/2 tsp pink salt
1/2 tsp Mrs Dash Onion Seasoning* (optional; I don't use this normally any longer only occasionally.)
3 large eggs
4 T heavy cream or half n half

Measuring butter in microwave bowl and soften. Add cream cheese and microwave for 5 seconds to soften. (I never remember to lay these out to soften.)  Stir to combine butter and cream cheese together. Measure and add flour, baking powder, salt and seasoning to bowl. Mix slightly. Add eggs and cream. Stir until well combined. Set aside. Plug in the Mini Dash Maker to heat it up. When ready, stir the batter. Place 2 T of the batter in the maker and cook until the steam is gone. Remove and cool on a wire rack. Once cool, I store in the refrigerator. Makes 10 waffles.

*Note: Everything Bagel seasoning works well in these too. You might need to reduce the pink salt though. You can also omit the seasoning (still add the salt) to use as toast or PB&J.

Breakfast sandwiches: sausage, egg and cheese; bacon, egg and cheese (to heat waffles, wrap in a damp paper towel and microwave for 5 seconds); toast waffle and eat with lox and cream cheese; I usually eat these cold for the BLT and club sandwiches. They also work

Any mini Dash maker will work with this recipe as well!

**Update: I finally remembered to take a picture of my sandwich! I hope you try and enjoy this recipe! 😁

Jalapeño Popper Bites

I love jalapeño poppers and I have made unbreaded poppers with amazing results. I also love a omelets with peppers, onions and cheese. I made Kristi Davis' Pizza Bites and thought these woul be great as popper bites as well. Please check out Kristi's YouTube channel to find the Pizza Bites recipe. These also make a quick grab-n-go breakfast. Here's what I did for the popper bites.

Jalapeno Popper Bites

3 jalapeños chopped, (seeds and veins removed for less heat)
4 oz cream cheese softened
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp Simply Organic Adobo seasoning
1/2 tsp Mrs Dash onion
1/4 cup real bacon bits
3 eggs
1 1/4 cup shredded cheddar cheese

Mix all the ingredients together in a medium bowl. I add just a pinch of salt and pepper as well. Set mix in fridge for 10 minutes to set up. I use a small cookie scoop and evenly place on a parchment lined baking sheet. Bake @ 350° for 25 minutes or until golden brown.

NOTE: To make Denver Omelet Bites, use 1/3 cup minced green bell pepper in place of jalapeño and 1/3 cup diced ham for the bacon. Add an extra egg.

Carb-Less Mini Pumpkin Pies

During Thanksgiving I made mini pumpkin pies, pecan pie muffins and pumpkin pie fat bombs. I've found I like the flavor of recipes better if I cut the called for amount of sweeteners better in half. These pumpkin pies are better than any I've ever made. Even my full carb loving family loved them. My mom ate more of the fat bombs than me too! So I hope y'all enjoy this recipe as much as my family.

Mini Pumpkin Pies
Preheat oven to 350°. Line a 12 cup muffin pan with silicone liners or paper cupcake liners.

For the Crusts:
1 cup nuts (I used a mix of walnut & pecan halves)
1/4 cup unsweetened coconut flakes
Pulse in food processor to a fine sand texture.
Then add to processor:
2 Tablespoons Blue Diamond almond flour
1 Tablespoon Lakanto powdered sweetener
1 Tablespoon coconut oil
1/8 teaspoon salt
Pulse 15 seconds to combine.
Spoon into lined cups evenly. Press crust into bottom and up the side just a bit. Set aside.

For filling:
1 cup pure pumpkin puree (100% pumpkin only)
1/4 cup Lakanto Golden sweetener
1 large egg
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon maple extract (optional)
1/8 teaspoon vanilla extract

Mix all filling ingredients together thoroughly. Spoon evenly over crusts. Tap pan to remove air bubbles. Bake @ 350° F for 30 - 40 minutes. Remove and let cool to room temp. Then refrigerate for 8 hours. Remove from liners and serve with whipped cream if desired.

The recipe for the Pecan Pie Muffins can be found on Dat Keto Lady YouTube Channel. I did make changes to fit my taste. I reduced the golden sweetener by half, reduced butter to 1 stick, added 1/4 tsp maple extract and used Lakanto Caramel drink syrup in place of the sugar free pancake syrup. Very, very yummy!

The recipe for the pumpkin pie fat bombs can be found on Kristi Davis' YouTube channel. These are scrumptious y'all! If you do not have coconut butter and your little blender cannot make coconut butter (I tried, big mess), I used 1 cup unsweetened coconut flakes and put everything in my little blender. Blended to smooth. Amazing recipe! I recommend a silicone mini muffin pan or at least the little candy liners, they do not remove from pans easily. The reason for the crumbs in the picture!

Carb-Less Coffee Cake Muffins

One thing I missed when eating carb-less was muffins or danish with my morning coffee. So it wasn't a daily or even weekly occurrence but you know when you cannot eat something now all of a sudden want it. That was me.

So I found a recipe on All Day I Dream About Food for keto coffee cake muffins. Only drawback was it called for whey powder. Another specialty item and I wasn't going to purchase it. So I omitted it and made some other adjustments. I also cut the recipe in half. It made 24 muffins y'all! ....24! I would be eating muffins for a month!

So here is my adjusted recipe. These are so yummy! I even like using the crumble topping on other baked goods. I hope you try these and find them just as yummy.

Carb-Less Coffee Cake Muffins

Crumb Topping:
1/4 cup almond flour
1 1/2 T Lakanto Golden sweetener
1 T coconut flour
1/4 + 1/8 tsp cinnamon
2 T unsalted butter melted
1/4 tsp pink salt

Muffins:
1 cup Blue Diamond almond flour
1/4 cup Lakanto Golden sweetener
1 1/2 T coconut flour
1 T baking powder
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp pink salt
1/4 cup unsalted butter, melted
2 large eggs
1/4 cup heavy cream
1/4 tsp vanilla extract

Drizzle*:
2 T Lakanto powdered sweetener
1 T water
1/4 tsp vanilla extract

Crumb Topping:
In a small bowll, mix all crumb ingredients together.  Set aside.

Muffins:
Preheat the oven to 325° F and line a standard muffin tin with parchment or silicone liners. In a large bowl, whisk together flours, sweetener, baking powder, cinnamon, nutmeg and salt. Stir in the butter, eggs, cream and vanilla until well combined. Divide the batter among the prepared muffins cups. Top each with some of the crumb topping and bake 25 to 35 minutes or until a toothpick tests clean. Let cool completely in the pan.

Drizzle:
Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.

*Note: I have never made the drizzle. The muffins are so yummy that I never thought the drizzle was necessary.

Ginger Garlic Beef & Broccoli

I don't know about you, but I love an easy peasy recipe. Thirty minutes and dinner is on the table. Just so you know, I make a lot of my dinner recipes on the fly. I barely remember to weigh or measure, but I hope you try this. It's so yummy and spicy.

Ginger Garlic Beef & Broccoli

8 ounces ground beef (I use 80/20)

85g sliced onions

12 oz steam bag broccoli florets

3 T Tamari sauce gluten free

1 T Huy Fong Chili Garlic Sauce

2 to 4 T water or broth

1/2 tsp Lakanto powdered sweetener 

1/2 tsp xanthan gum

1/2 tsp ginger powder or 1 tsp grated fresh ginger

Mrs Dash Onion, black pepper and pink salt to taste

Brown ground beef with salt, pepper, Mrs Dash and onions. While this is cooking, in a small bowl mix together sweetener, tamari and chili garlic sauce. Set aside. Microwave broccoli as bag directs (I let it cook and leave in microwave until needed).

Once meat is done, reduce heat. Sprinkle with ginger, more mrs dash and xanthan gum. Stir, increase heat and pour in sauce. Stir to coat meat. Add water if too thick. Put broccoli in large bowl and pour hot meat over broccoli. Toss to coat. Serve immediately. 

NOTE: This recipe works with any cut of beef, chicken or pork. It also works with cabbage, carrots, mushrooms and zucchini for the veggie.

Banana Bread, real bananas and it's keto friendly!

Wait, bananas? I can eat bananas and still remain keto? Uh, yes? So here is what I mean. Some believe there are keto foods and non-keto foods, but keto or ketosis is actually a metabolic state.  Bananas are a whole food and not processed which is great. Will the amount of banana in this recipe, divided amoung the number of servings, be enough to kick me out of ketosis. The answer is no. As long as you are counting the number of carbs you eat per day. When I sliced my bread, thick slices, each serving was 5g net carbs. You can always cut more slices or, for me, this makes a great breakfast with some scrambled eggs.

Carb-Less Banana Bread

Bread Batter
4 T unsalted butter
120 g ripe bananas (more ripe, more flavor)
2 T heavy cream
3 large eggs
1 1/2 cup almond flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup Lakanto golden sweetener
1/2 tsp pink salt

Crumb Topping
1/2 cup almond flour
3 tbsp Lakanto Golden sweetener
2 tbsp coconut flour
3/4 tsp cinnamon
Pinch of pink salt
1/4 cup unsalted butter
1/4 cup walnut pieces

Preheat oven to 325°. Prepare a large loaf pan with spray or parchment. I prefer parchment for easy lift out.

For crumb topping, melt butter in small bowl. Stir in remaing crumb ingredients. Set bowl aside.

In large bowl soften butter. Peel and mash in banana with a fork. Whip in the eggs, golden sweetener and heavy cream. Set aside.

Mix together (or sift) almond flour, baking powder, spices and salt. Mix the dry into the wet until completely combined. I let the batter sit about 5 minutes. Pour into prepared pan. Sprinkle crumb over the top and press in lightly. Bake for 50 to 60 minutes or until toothpick tests clean.

In the picture I skipped the crumb topping and just pressed the walnuts into the top of the batter. It is just as yummy!

Carb-Less Chocolate Cake

Living a carb-less life with full flavor and desserts!

Eating less carbs in a carb filled world, from my experience, is filled with daily challenges. My goal is to share recipes, foods and tricks to make living carb-less easier. Well, at least tastier. Most of the recipes will be keto friendly and low carb. You might even see some reviews of found recipes I try. Two things you will not see posted are professional pictures or nutritional information. I am not a chef or an english major, so forgive any mistakes, ask me any questions and enjoy making low carb foods!

What better way to start than with a chocolate cake and yes it is keto friendly! This chocolate cake is a moist (I know, eeeww, but it is!) almond flour sponge with a chocolate creamy dreamy frosting that is so decadently creamy you will want to eat the whole cake in one sitting. So let's get to that recipe.

Carb-less Chocolate Cake

Pre-heat oven to 325° F. Prepare a brownie pan (11x8 metal) with parchment or butter

3/4 cup unsalted butter, softened
1/3 cup heavy cream
6 large eggs, room temp
1/2 cup Lakanto Golden sweetener
15 drops Now Foods Better Stevia English Toffee
3 squeezes Pyure liquid stevia
1 1/2 tsp vanilla

In a large bowl combine all ingredients above together. Set bowl aside.

1 1/2 cups Blue Diamond almond flour
1/4 cup cocoa powdered unsweetened
1 T coconut flour
2 tsp baking powder
1/2 tsp pink salt

Whisk dry ingredients together. Stir dry ingredients into wet until well combined. Let sit for 5 minutes. This lets the flour absorb some of the moisture.

Pour into prepared pan. Bake 45 to 50 minutes or until toothpick tests clean. Once done, remove from oven and let cool completely. Once cooled, I make the creamy dreamy frosting

Creamy Dreamy Frosting

6 ounces heavy cream
6 ounces Lily's Semi Sweet Chocolate Chips
1 T Lakanto Powdered sweetener

In a heat safe bowl place your chips and set aside. In saucepan over medium-high, heat heavy cream to just before boiling.  DO NOT use a cover on the pan and watch it. A cover creates condensation (water) that drips into your cream. Water will make your chocolate seize and no one wants that.

Pour the hot cream over the chocolate chips. Slightly shake the bowl and let it set. I normally allow 5 minutes. When you stir immediately you stir air into the cream and cool it off. Give your chocolate time to melt. At 5 minutes, stir to combine. Keep stirring until the chocolate is smooth and creamy. Stir in the powdered sweetener until well combined.

Now I'm impatient, so I use my freezer to help cool the frosting. I stir it every 5 minutes until it is set up enough and resembles a frosting consistency. Frost your cake! I then refrigerate the cake until ready to eat. Cut into your perferred serving size. Now, let's eat cake!!