Keto Cheddar Biscuits
- ¼ cup melted tallow *see note
- 4 eggs
- 2 teaspoons apple cider vinegar
- 1 ½ cup roughly ground almond flour
- ½ tsp baking powder
- ½ tsp onion powder
- ¼ tsp Himalayan rock salt
- ¾ cup Daiya shredded dairy-free cheddar cheese *see note
- 2 tablespoon chopped jalapenos, optional *see note
- Preheat oven to 400F and line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Add wet ingredients to a large bowl and whisk until incorporated. Set aside.
- Add dry ingredients to a small bowl, mash up until combined. Add dry ingredients to wet and stir until combined.
- Fold in dairy-free cheddar cheese and chopped jalapenos.
- Drop batter onto prepared baking sheet into 8 biscuits. Once on the sheet, you can shape lightly with your fingers.
- Transfer to preheated oven and bake for 15 minutes, or until golden. Remove from the oven, allow to cool on the baking sheet.
- Store in a sealed container in the fridge for 3 days, or in the freezer for up to 2 months.
Tallow: If you do not have or do not use tallow, you could try melted coconut oil or red palm oil. The red palm oil would change the look of the keto biscuits to a light red color. If you want to use a liquid oil like avocado oil or olive oil, use the same amount of oil, but bake these in silicone muffin molds instead.
Daiya dairy-free cheddar cheese: can be purchased at any health food store, or here. If you do not have access to dairy-free cheese, you could likely replace this item with an equal amount of nutritional yeast and 2 teaspoons of gluten-free mustard. Also, if you are trying to eliminate coconut COMPLETELY, do not use Daiya as it contains a spot of coconut oil.
Bacon pesto stuffed mushrooms
These little bites of magic will be the first to go in your appetizer spread. So savory and fulfilling.
- ½ cup fresh basil leaves
- ½ cup raw almonds (any nut or seed you like)
- 1 small garlic clove, peeled and minced
- ¼ teaspoon salt
- 24 cremini or white mushrooms, stems removed
- 12 slices organic bacon
- ½ cup mayonnaise
- 1 cup packed fresh basil leaves
- zest and juice ½ lemon
- 1 Tablespoon nutritional yeast
- 1 garlic clove, peeled and minced
- ¼ teaspoon salt
- Preheat the oven to 350 degrees F.
- In a food processor add the ½ cup basil, almonds, garlic, and salt for the mushroom stuffing.
- Pulse until chopped and well mixed.
- Divide the mixture into the 24 mushrooms, if you have leftover stuffing you can use it in the aioli.
- Cut the bacon in half and wrap each bacon half around one mushroom and secure close with a toothpick.
- Bake the mushrooms in the oven until the bacon is cooked and slightly crisp, about 30-40 minutes.
- While the mushrooms are baking add all of the aioli ingredients to the same food processor and blend until smooth and creamy.
- When the mushrooms are done allow to cool and remove the toothpicks before serving.
- Serve along side the pesto aioli.
- Store the leftovers in an airtight container in the fridge for up to one week.
Keto Easter Cookie Dough Fat Bombs
- 2 cups (235 grams) Bob’s Red Mill Almond Flour
- ½ cup (100 grams) coconut oil, melted
- 1 teaspoon (5ml) alcohol-free vanilla extract
- 5-10 drops alcohol-free stevia
- ¼ teaspoon (1 gram) gray sea salt
- ⅓ cup (70g grams) sugar-free dark chocolate chips
- ½ cup (112 grams) coconut butter, melted
- Easter-themed natural food coloring
- Lay parchment paper or a silicon baking mat over a large baking sheet.
- Add almond flour, coconut oil, vanilla, stevia, and salt to your food processor with an “S” blade. Process until smooth, about 20 seconds.
- Fold in chocolate chips. Scoop about 1.5 tablespoons and roll into a ball between your palms. Place on prepared lined baking sheet and flatten, shaping into a large egg. Continue with remaining dough.
- Transfer baking sheet to the freezer and chill for 1-hour.
- Set a cooling rack over top a second baking sheet and set aside.
- Prepare the frosting by melting coconut butter, dividing into separate dishes, and adding food coloring.
- Remove keto cookie dough eggs from the freezer. Dip only 1 side of each in the coconut butter and place prepared cooling rack. Add remaining colored coconut butter to a Ziploc bag, cut out the tip and drizzle over top.
- Transfer eggs on the cooling rack into the fridge to set for 1 hour.
- Keep stored in the fridge in a sealed container for up to 5 days. Can be frozen and enjoyed for 1-month.
Stevia: the amount you use depends on your tolerance of sweetness. If you’ve been sugar-free for a long time, 5 drops will do. If you’re new to eating sugar-free, 10 drops should do the trick.
Sweetener: option to add up to ¼ cup (52 grams) of powdered sweetener of your choice. You could use a stevia baking blend, coconut sugar, or xylitol. Measure amount of sweetener, add to a spice grinder and add to the food processor along with other ingredients. If coconut sugar is used, the recipe is no longer low-carb, keto.
Rosemary & Mustard Baked Ham
- 1 cup prepared mustard
- 1/2 cup mayonnaise
- 2 Tbsp garlic, minced
- 2 Tbsp rosemary, chopped
- freshly ground pepper
- 1 smoked ham
- Combine all ingredients in a small bowl.
- Place your ham in a roasting pan fat side up. Slather generously with your mustard mixture. Pour about 1/2 cup of water into the bottom of the pan and place in a preheated 300 degree oven. Bake for about 15 minutes per lb. uncovered.
- Serve with your choice of low carb side dishes – roasted asparagus and some cauli mash would go perfectly! Hope you like it!