These are so good you’ll be wondering where these have been all of your life after one bite. They are chewy, gooey, and filled with different textures.
Melt the butter for 30 seconds, add the peanut butter, and microwave for 30 more seconds. Stir thoroughly!
Mix in the eggs, baking powder, vanilla extract, sweetener.
Add the hemp seeds, almond flour, and 1/4 cup chocolate chips.
Transfer the mixture into a square pan.
Sprinkle the remaining chocolate chips and the multi-colored chocolate candies over the top of the batter.
Bake at 375 degrees for 15-20 mins depending on your oven. My toaster oven took 17 minutes, but your conventional oven may take longer. Look for a golden color before taking them out. Let them cool completely before eating.
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Y’all, this one was never meant to be published but due to popular demand, we are going to forever keep this alive on this website. Did you know that David is the primary cook in this household? I just make the keto stuff but he actually does everything else. This recipe is for his famous crack chicken – it’s so good you don’t want to stop eating it. We used to eat it with a bowl of white rice, but this is perfect with cauli rice or mixed veggies. It’s even good by itself. It’s sweet, salty, spicy, and everything in between.
This recipe tastes best with dark meat chicken or wings, but you do you boo boo!
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These little guys are so easy to make and they are even easier to grab and go in the morning when you’re running late for work but need something to eat while sitting in traffic…like I did this morning. This is a great way to get protein, probiotics, and some healthy fats into your diet. It’s also super easy to remix and make your own with all the different toppings and flavors available.
Sugar Free Frozen Yogurt Bites
These are so perfect on hot days – they are creamy and just the right amount of sweetness.
Mix the yogurt, sweetener, half n half, and vanilla. Taste and adjust the sweetness to taste.
Spoon the yogurt mixture into silicone molds. Mine held 1/4 cup in each cavity.
Top the yogurt with fruit. I topped mine with blueberries, sugar free honey (pyure brand), and some lemon zest.
Freeze for 45 minutes for the perfect texture. If you leave them in the freezer for an extended period of time (overnight or longer), let them thaw before eating for best results.
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Honestly the fact that I would buy cheese in a jar before this recipe shocks me because this one is so dang easy to make. You literally throw stuff in a sauce pan and stir. I swear, it’s foolproof.
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This recipe calls upon the magic of crepini egg wraps – you know, those wraps you see at Costco and Aldi and are unsure how to use them but you buy them anyway. We were craving something sweet so David whipped together this super easy crepe cake that requires very little prep time and ingredients.
Some notes:
We used the large crepini wraps that they sell at Costco – they are like the size of a frozen pizza.
You can absolutely use the smaller, more conventional crepini wraps they typically sell at Aldi.
No, these wraps do not taste eggy or like cauliflower.
Super Easy Crepe Cake
These are so easy to make it’s hard to call this a recipe.
To make the filling, pour heavy whipping cream in a mixing bowl and add the flavor extract and sweetener.
Using a hand mixer, mix the whipping cream for 1 minute. Taste the mixture and adjust sweetener to taste. If you are using a sugar replacement, such as monkfruit classic or swerve, start with 2 tablespoons and adjust from there.
Once you adjust the sweetness, continue mixing the whipped cream until it is thick – about 2 more minutes.
Place one crepini on a flat surface like a cutting board. Spread a layer of whipped cream on the crepini wrap. Add another crepini layer and then spread another layer of whipped cream over the second crepini layer. Add the third crepini and whipped cream layer. Add the fourth crepini BUT NOT another layer of whipped cream – yet.
Cut the crepe cake in half. Spread a layer of whipped cream to cover one of the top of one of the halves. Place the other half of the crepe cake over the half you just added whipped cream to – so you have 8 layers in total. Cut half cake in half one more time. Spread whipped cream over one of the halves. Place the other half of the crepe cake over the half you just added whipped cream to – now you have 16 layers.
Melt the chocolate chips in the microwave until they are a smooth chocolate sauce (20-25 seconds). Pour the chocolate sauce over the crepe cake.
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Ya’ll, this dip instantly enhances any fruit you decide to grace this magic dust on – especially ones that have a little sourness to them, like starfruit, kiwis, watermelon, and mangos. If you are living the low carb lifestyle, our favorite substitute for sugar is classic monkfruit sweetener. Allulose is also a great alternative.
Mix equal parts monkfruit sweetener, salt, and dried chili flakes. That’s it!
Okay, here’s the dealio…we are obsessed with pockets. What is a pocket? It is a meal stuffed into a triangular pocket of deliciousness using flatbread strips and your filling of choice. We exclusively use our holy grail flatbread, Cutdacarb, because it’s easy to work with, takes on whatever flavor you season it with, and it fries up fast as hell. We rely on pocket-fying foods because it is a is a low carb hack to control your carb intake but also still get the satisfaction of eating your favorite foods.
The idea for pocket-fying things is based on our love of Hot Pockets (cue theme song) and the technique of folding a paper football or Greek Spanikopita (shout out to my grade school friend’s Yia Yia for showing us how to do this when we were 8 years old). The technique to fold is the same for all of these. See diagram below:
The pocket-fy process involves picking your filling of choice, adding it at the bottom of the flatbread strip, and using the folding technique shown above.
We deep fry 90% of our pockets in avocado oil. The rest are either pan fried in butter or baked in our toaster oven after being sprayed with avocado oil. Our Keto baes have used their air fryers as well.
Here is a bomb ass list of things you can pocket-fy to give you some meal inspo (we added links to the recipes we’ve posted and also suggestions for ones that may not be as obvious):
A hamburger helper copycat without the guilt or nearly as many carbs. There are so many variations you can make with this recipe, just swap out the cheese types and/or seasonings to give it a remix.
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This one is a throwback to the days we all had to fend for ourselves before all of the keto-friendly products flooded the market. Most people use canned chicken but this one uses my least favorite part of rotisserie chicken – leftover white meat! I swear no matter what you try to do to make it juicy, it gets drier and drier by the second, which is why it’s the perfect “flour” for this zero carb pizza dough. You can use rotisserie chicken or any leftover skinless white meat chicken. The thinner you roll out the “dough” the crispier the crust will be.
2cupschicken breast(white meat, no skin, shredded – you can use canned chicken breast as well)
2eggs
1/3cupparmesan cheese(grated)
Instructions
Using cold white meat chicken, finely shred enough to make two cups. I used a hand mixer until it was super fine.
Mix the shredded chicken with the eggs and parm.
Spread the mixture onto parchment paper and place another piece of parchment paper over the mixture. Use a rolling pin or bottle of wine to roll the dough until it is thin. Mine was as thin as your standard thin crust pizza. The thinner you roll it, the crispier it will be.
Air fry or bake the dough at 400 degrees for 10 minutes (until golden), flip the crust, and finish baking it for another 10 minutes (until golden).
Add sauce, mozzarella, and toppings and baking for another five minutes until the topping is melted and to your liking.
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Honestly this is so easy, it’s hard to call this a recipe. Vietnamese and a lot of southeast asian people use this on grilled meats, noodle salads, fried fish, and even slathered all over roasted corn.
Vietnamese Scallion Oil
A perfect topper on noodle bowls or grilled meats.
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