The other day, I was recollecting my diet in college. I can’t believe I survived eating the way I did. I was a vegetarian and most certainly the unhealthiest vegetarian ever. I would go to Burger King and order a Whopper with no meat. I ate monster size fat free muffins from the coffee shop on campus. Looking back, my diet was full of empty calories, huge amounts of carbohydrates, and completely lacking nutrients. Even with all the negative aspects of that college diet there were foods I thoroughly enjoyed and still look back at fondly. One of those was the breadsticks from Pizza Hut. I decided that I would like to re-create something that was similar and keto. I’ve made these twice and tweaked the recipe to make them better. Here’s how I did it.
This is a picture of my first attempt. My camera is not currently working for me to take a picture of the new recipe.
Loved In The South’s Keto Spicy Breadsticks
2 T. Melted butter
4 cups of melted cheese
1 1/2 cup mayo
2 beaten eggs
2 T. Jalapeños
2 T. Hot seasoning
2 to 3 cups of almond flour ( slowly add until it’s like a dough and not a batter)
1 tsp. Baking powder
1 tsp. Salt
Preheat oven to 350. Melt the butter in a bowl. Add mayo, beaten egg, almond flour, baking powder, salt, and seasoning. Stir. Add melted cheese. Incorporate with a bread hook in a mixing bowl or knead on an almond floured surface until well incorporated. Place on a parchment paper lined cookie sheet. Press out until long and flat. Bake until lightly brown. Cut with a pizza cutter. Enjoy as breadsticks or a base for a pizza. The possibilities are endless.
These little treats were pretty easy to throw together. It took me as long to make the batter as it took my oven to preheat. I put some jam the middle of a couple of them just to make them more appealing to the children. One of the girls made herself a strawberry shortcake as a snack with the cupcake/muffin. These are very versatile. They could be frosted, filled with a variety of things, used as any kind of shortcake, or the base of almost any kind of muffin you might want.
Low Carb Cupcake/ Muffin Recipe
2 eggs (beaten)
1/2 cup butter or coconut oil (melted)
2 1/2 cup blanched almond flour
3/4 cup Torani sugar-free brown sugar cinnamon syrup
Preheat oven to 350 degrees. In a bowl, beat the eggs. Add melted oil and syrup. Stir. Add dry ingredients. Finally, add the extract. Put into lined muffin tin. Bake for about 20 minutes or until lightly browned and baked through.
Punctuality is a trait that many people lack, especially in my family. I have major issues with time. It drives me to near insanity to be late and almost equally crazy when people are more than just fashionably late. One thing that exacerbates the situation is hunger. For Thanksgiving this year, I decided to try to alleviate at least part of the irritation by making a cheese dip for those who were on time and were hanging around for everyone else show up. Everyone in my family loves cheese and almost everyone likes a dip of some kind. This was easy to throw together. My family has already requested it again.
Cheese Dip (Keto, Low Carb)
1 block of cream cheese (I used the jalapeno kind)
1 small can of diced jalapenos (juice and all)
2 small blocks of hot pepper cheese (shredded)
1 small block of cheddar cheese (shredded)
Mix all the ingredients together. Put into a baking dish and sprinkle about 1 cup of shredded cheese on top. Bake at 350 degrees until bubbly and hot in the center (it took about 20-25 minutes).
I served this with Stacy’s Jalapeno Pita Chips. It can be eaten with veggies and any meat as well to keep it low carb or keto.
My girls love all things pasta. Since my husband and I don’t eat pasta, I usually just leave it out of our dishes and serve it on the side. It’s a little more difficult to do with lasagna, but I still do.
Here’s how I do it:
2 lbs. sausage (any kind you like), cooked and drained
1 large container (usually 16 oz.) ricotta cheese
2 cups mozzarella
2 cups parmesan cheese
1 package of provolone cheese slices
2 jars of Rao’s spaghetti sauce (many other sauces have LOTS of sugar. You must read the labels)
Mix the meat with the spaghetti sauce. In a lasagna pan, layer a meat layer then a ricotta/parmesan layer, then slices of provolone. Continue layering. On the last layer, put the mozzarella cheese on top. Bake at 350 degrees until bubbly.
(The provolone is a little thicker and doesn’t melt away like the shredded cheeses.)
I love lemons and blueberries together. For our annual Mother’s Day brunch I decided to bring a low carb lemon-blueberry treat since I knew there would be lots of foods there I shouldn’t eat. I was a little worried about bringing a new recipe without trying it out first, but I was very pleased with the result.
Next time I make it, I will make it a couple of days in advance because it actually gets moister the longer it sits.
Low Carb Lemon Blueberry Bread
4 cups of almond flour
1 1/2 cups of Splenda (or sweetener of your choice)
1 tsp. baking soda
1/2 tsp. salt
zest of one lemon
1 tsp. lemon extract
1/4 cup lemon juice
1/4 cup blueberries
1 tsp. cream of tartar
2 tsp. meringue powder
Put all the ingredients into the mixing bowl except for the blueberries. Mix it all until thoroughly mixed. Then gently fold the blueberries into the batter. Pour the batter into a greased loaf pan. Bake at 350 degrees for about 45 minutes or until a knife pierced through the middle comes out clean. Let cool and remove from the pan. Slice and enjoy!
In the south there is a franchise called Chicken Salad Chick. It specializes in a variety of chicken salads (big surprise). They are mostly low in carbohydrates with just a few exceptions. They also serve things like macaroni and cheese, deli sandwiches, soup and cookies. The nice thing about this restaurant is that so many of their items are low carb and don’t need this or that omitted.
It has become a favorite lunch spot for my husband. We also like to grab some different ones to share at parties or get-togethers. There are so many varieties that one is sure to be the favorite.
If you’re ever in the south and need something fast, low carb, and delicious, stop by Chicken Salad Chick (but not on Sunday–they’re not open).
While waiting for a flight in the Nashville airport, my husband and I stopped in O’Charley’s to grab a quick bite. We were looking for something fast and low carb. They had Tennessee inspired deviled eggs on the menu. We ordered them and quickly decided that this was a flavor we would need to replicate at home.
I had to search around for the ingredients but after I found them all, I was able to copy the flavor almost exactly.
Here’s my recipe:
2 boiled eggs
2 tsp. mayo
1 Tablespoon Tennessee Chow Chow
drizzle of Historic Lynchburg Habanero Hot Sauce
4 pickle slices
Boil eggs. Let cool. Peel eggs. Cut the eggs in half and take out the yolk. In a bowl combine the mayo, chow chow, and cooked yolks. Mix until mostly smooth. Place pickle slice under each egg. Put the yolk mixture into the egg. Drizzle the hot sauce on the top.
I haven’t shared a low carb recipe in awhile. I tried out a few recipes that weren’t share worthy, but finally made one that I just HAVE to share.
I am not the biggest fan of cake but I love cookies and brownies. I feel like a have a good handle on low carb almond flour cookies but haven’t really been brave enough to try brownies until now.
These brownies truly taste as good as the full sugar, flour version. They are low carb, no sugar, and gluten free. They stayed moist for a full week without having to be tightly wrapped. So, without further ado, here’s the recipe:
Loved in the South’s Low Carb Brownies
3 cups blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/4 cup olive oil
1 cup sweetener (I used Splenda)
1 cup Torani sugar-free caramel syrup
1 tablespoon vanilla
Preheat your oven to 350 degrees. Mix all the ingredients together until smooth. Pour into a greased pan. Bake 35-40 minutes until a knife inserted in the middle comes out dry. It may have a little bit of soft brownie stuck on it, but it should be cake-like, not runny.
I made a buffalo dip last night that was so hot that my kids were running to get glasses of milk and huge dollops of sour cream. I even had to have sour cream with mine. I love sour cream so it was a bonus.
If you like spicy, this should hit the spot.
Loved in the South’s Super Spicy Buffalo Dip
3 large cans of chicken breasts (drained)
1 bottle of spicy buffalo sauce
1.5 containers of jalapeño cream cheese
1 can diced jalapeños
Mix it all together in a large bowl until smooth. Put it in a casserole dish. Put cheese all over the top. Bake at 350 until cheese is melted and the dip is bubbly.
Serve with tortilla chips if you don’t count carbs. For a lower carb dish, ditch the chips and find a fork. It’s delish!