easy Archives – KEEPING UP WITH THE KETODASHIANS

pudding-cookies-1-7641334 pudding-cookies-2919067 OMG ya’ll…these taste just like the grocery store bakery ones…like dare I say almost like the packaged Nestle Toll House cookies too. The trick to these is to really watch them or they will burn easily and also let them cool 100% before digging in or else they will fall apart in your hands.

Use a hand mixer or thoroughly mix the butter, egg, vanilla, and sweetener.
Add baking powder, almond flour, chocolate chips, and instant pudding mix to the butter mixture and continue mixing until everything is incorporated.
Use a small cookie scoop or tablespoon to portion out the cookie dough onto a baking tray. Pro-tip: line the tray with parchment paper for easy clean up.
Use a rubber spatula or your fingers to slightly flatten the dough as it will not flatten like a flour/sugar cookie.
Bake the cookies at 350 degrees between 5-10 minutes depending on your oven. I use a toaster oven, so the bake time will vary for you. The cookies are ready as soon as you seen any golden color to them. You don’t want them to be golden all over as almond flour can burn quickly.
Let them cool completely before eating!

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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.

img_4410-800x800-1-3017927 These are so easy to make it’s hard to call this a recipe.

4 large crepini wraps
1/2 cup heavy whipping cream
1 tablespoon flavor extract of choice (we used pineapple but vanilla, almond, or banana would be delicious)
1/2 tsp Golden Monkfruit sweetener
1/4 cup sugar free chocolate chips (Use KETOBAES to save 10% on your purchase)

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.
Cut the cake in half for two slices.

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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!

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.

Like the real deal with a fraction of the carbs.

1 tablespoon salted butter
1/4 cup onions
1/4 cup diced tomatoes
1/2 pound ground beef
1/2 onion soup mix
1 tablespoon cream cheese
2 tablespoons heavy cream
1/4 cup half and half
3/4 cup mild cheddar (shredded)
1/2 tsp granulated garlic
1 cup low carb macaroni
Parsley (to garnish)
cayenne pepper (to taste)
cracked black pepper (to taste)

Melt butter and sauté onions and diced tomatoes until fragrant. Add ground beef and fully cook. Season with onion soup mix.
Add cream cheese, heavy cream, half and half, and mild cheddar shredded cheese. Add granulated garlic.
Add noodles of choice, I used @greatlowcarb penne (cooked them for 16 mins vs 10).
Garnish with parsley, cayenne, and cracked black pepper to taste.

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This recipe is ridiculously easy and uses two ingredients, YES, two! Eggs and sugar free chocolates – weird right? This is perfect for those of you trying to really cut down on wheat, nut, or legume flours. Dairy free, gluten free, wheat free, sugar free, nut free.

Easy peasy chocolate cake.

Melt half a bag of sugar free chocolate chips (we used @hersheys)
Mix two egg yolks into the melted chocolate. Whisk the egg whites until soft peaks form.
Fold the egg whites into the yolk/chocolate mixture.
Spray a mini cake pan with oil. Transfer the batter into the pan and bake at 325 degrees for 25-30 minutes.

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Yeah, you read that right! I haven’t boiled an egg in monnnnths because air frying them is so much easier. This is based on my Cusinart airfryer so you’ll have to test one out in yours before doing a huge batch.

Here are some notes:

Use eggs out of the fridge.
You don’t need to preheat your air fryer. Just pop the eggs in there and proceed with the process.
Test out one egg before you do multiple. I have a cuisinart air fryer and it only takes 15 mins to get to my optimal preference (a little jammy).
I haven’t done more than 6 eggs at a time, but you can definitely try once you get the hang of using yours.
I would recommend an ice bath – many keto baes have had much better luck peeling and better results.
If the egg shell seems yellow or overly cooked, it’s not a big deal, the peeled egg will look normal.

No water hard boiled eggs are super easy and perfect for snack prep.

4 eggs
1 ice bath (water & ice to cover the cooked eggs)

Place eggs into the air fryer basket
Set the air fryer to 270 degrees for 15-17 minutes and press start
Once the timer ends, remove the eggs and place them into an ice bath
Peel the eggs when they are no longer hot to touch

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These keto friendly brownies are so good, you’ll be feeling bad about not doubling the recipe. The key to ON-POINT keto brownies regardless of the ingredients, is to under bake them so they come out fudgey. I will give you a general time frame to bake them but you’ll have to watch the the first time since we have different ovens/toaster ovens.

The best keto brownies you’ll ever have!

Melt the butter for 30 seconds in the microwave.
Add all of the remaining ingredients into a mixing bowl with the butter and whisk/mix thoroughly.
Transfer into a square baking pan.
Sprinkle more sugar free chocolate chips over the top of the batter and bake at 350 degrees for 8-12 minutes or until the middle of the batter is no longer jiggly. I used my toaster oven so it only took 8 minutes. Let it cool before enjoying. *Pro-tip: use vanilla pudding if you want blondies instead!

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Our most popular pancake recipe finally immortalized on our blog! These utilize our favorite base mixture and taste so good, it feels wrong.

These pancakes are fluffy and guilt free!

Mix wet ingredients thoroughly (extract, eggs, milk)
Add dry ingredients to the wet mix (almond flour, coconut flour, baking powder, sweetener, salt, 2 shakes of cinnamon)
Pour onto a griddle or non stick skillet on medium heat. If you are not using the mini Dash griddle, flip when you start to see the mixture bubble. Each side should be golden. Use your first pancake to test out the time, as stoves and pans will differ – which will vary the cook time.
While the pancakes are cooking, mix the additional sweetener with 4-5 shakes of cinnamon.
Once the pancake is cooked, toss it in a cinnamon/sweetener mixture until both sides are fully coated.
For the dulce de leche cream cheese frosting, mix 2 tablespoons of whipped cream cheese with 2 tablespoons of your fav sf caramel syrup.

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Pate Chaud or Pate So is a Vietnamese meat pie typically baked in a puff pastry dough. If you’ve ever been to a Vietnamese deli, you can usually find these up front in the warmer ready for your enjoyment. It typically is made from ground pork or chicken and is the perfect appetizer, snack, or party food.

Caution! You might eat all of the servings 🙂

Mix all of the filling ingredients thoroughly.
Take a small piece of the raw filling and microwave for 30-45 seconds (or until cooked through) and taste test. Adjust the taste to your preference.
Place a strip of Cutdacarb on a cutting board. Place about 1-1 1/2 tablespoons of the filling in the bottom right hand corner of the wrapper. Fold the bottom right corner over to the left side of the wrapper to form a triangle. Follow the fold of the wrapper and continue folding until you reach the end of the wrapper. Set aside. Repeat for the remaining filling and wrappers. See the diagram below for a visual aide.
Place the wrapped pate chaud into the air fryer rack seam side down. Air fry at 325 degrees for 10 minutes, flip, and continue air frying for another 10 minutes.
Remove the pate chaud from the air fryer and brush the egg wash over the top of the pastries and then air fry for another 5 minutes. The internal temp should be 165 degrees F (or not pink).

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When you love this mall staple but love being in ketosis more. This recipe is for the OG Julius but you can change up the flavor add-ins to remix the base into your favorite option.

1 Cup Ice
2 Cups Milk Of choice
1 Tsp Vanilla extract
1/4 Cup Powdered sweetener
2 Squirts Sugar free Tang Or Sunny D
3 Tbsp Greek Yougurt Optional for extra creaminess

Blend ice with milk, vanilla extract, powdered sweetener, and sugar free Tang. Optional – add plain yogurt if you want it to be creamier.
Adjust ingredients to taste if needed and enjoy!

Calories: 14kcal | Carbohydrates: 3g | Sodium: 1mg | Sugar: 1g | Net Carbs: 3g

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