egg fast Archives – Page 2 of 3 – KEEPING UP WITH THE KETODASHIANS

This is a super easy condiment that is part of the same family as pickled peppers. I like to eat these peppers on top of eggs, salads, in soups, with steamed veggies, or over meats. They are VERY flavorful and spicy so it will instantly pack a punch to anything bland or something that needs a little oomph.

Some notes:

Eat these like you would picked peppers – the juice isn’t necessarily for consuming.
The liquid part of this will be very spicy and will add more flavor to anything, but too much will ruin whatever you’re eating.
The peppers are a great umami enhancement to any dish.
Store these in an air tight container – the peppers should be good for up to a month.

This condiment is very common in Southeast Asian cuisine and can elevate any dish.

3/4 cup chopped chilis (thai peppers, serranos, or jalapenos)
1 cup fish sauce
1 splash white vinegar
1/2 tsp Golden Monkfruit sweetener

Cut the peppers into bite sized pieces – think thick pickle slices.
Place the pickles into an airtight container like a pint jar.
Add the fish sauce, vinegar, and sweetener.
Give it a good stir and store in the refrigerator for up to a month.

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Tis the season….are we right? Aside from the Coronavirus, it legitimately feels like everyone around us is catching some type of bug. Back in the day when we’d be going through something, the Starbucks Medicine Ball drink would swoop in to help sooth our throats and help us recover from whatever we were going through. There is not actual medicine in this drink, but good ingredients that hopefully aid in your recovery from your cold. *reminder, we are not health professional – please work with your primary caretaker if you have any health related questions.

Perfect for when you’re feeling under weather, but not actual medicine.

2 cups water boiling hot
1 Teavana Jade Citrus Mint Tea Bag
1 Teavana Peach Tranquility Tea Bag
1 scoop Ultima lemonade electrolytes

Bring 2 cups of water to a boil.
Add lemonade electrolytes and stir until they are completely dissolved.
Add the tea bags and let them steep for at least 5 minutes.
Enjoy, and hopefully feel better!

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If your egg fast includes sugar free sweeteners – this recipe uses a really versatile base that you can make french toast, waffles, pancakes, and crepes with while staying within eggfast guidelines. My sweetener of choice was Jordan’s Skinny Vanilla Syrup because the total carb count is still zero. You can use whatever sweetener floats your boat, but I would suggest you test a tablespoon of your batter in the microwave to adjust accordingly.

Some notes:

I used these silicone cavities to portion out the batter. This recipe will fill 12 cavities so it’s perfectly portioned. This is the recommended way to cook these because my recipe is based on using these to cook the batter.
If you do not want those cavities, try mini loaf pans or muffin tins.
If you use a square or loaf pan to bake, just pour all of the batter in the pan and bake until the mixture is no longer liquid. Oven times will vary but 20-30 mins is pretty standard depending on your pan and oven.

Honestly, these give us major blintz vibes – they are so good, they make you forget you’re on an eggfast.

8 eggs
8 tbsp salted butter
1/4 cup cream cheese softened
6 tablespoons sugar free vanilla syrup try 4 tablespoons first, microwave 1 tablespoon of the batter for 30 seconds, and then adjust sweetness accordingly
2 tsp baking powder
4-6 shakes ground cinnamon
1/2 tsp Golden Monkfruit sweetener (more to taste)

Soften the butter and cream cheese in the microwave for 30 seconds.
Add the eggs, vanilla syrup, baking powder, and cinnamon.
Use a hand mixer to thoroughly mix for 2-3 minutes.
Fil 3/4 of the silicon cavities with the batter.
Bake at 350 degrees for 15 minutes.
When you’re ready to serve, pan fry each side in a medium heat non stick pan. For best results, cut the portions into bite sized pieces and then pan fry.
Sprinkle sweetener and cinnamon to taste over the pieces once you’re done pan frying.

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I don’t know about you, but I LOVE pancakes. Give me pancakes any time of day and I’m a happy camper. The only issue is when I’m trying to really reduce total carbs, the classic almond flour pancakes that I love are just too high for me. ENTER: Isopure unflavored whey isolate protein powder – aka magic dust from the keto gods. Zero carb and versatile as hell! They give these pancakes a pancake texture and more fluff and firmness than if you were just making an egg pancake or crepe.

Here are some notes:

If you eat this hot off the pan, they will taste eggy. Give them a hot minute to cool and then you will get the pancake vibes you’ve been craving.
I use isopure because it’s the only brand I’ve ever used – if you want to use your favorite brand, go ahead and do so – but I have never used another whey isolate protein powder from another brand.
I use unflavored whey isolate so I can control the taste and sweetness. If you have protein powder you want to try to use, please go ahead and try, but the carb count will be different – and possibly the texture.
Here’s the sweetener I use for these pancakes – it’s the liquid stevia in toffee because it’s zero total carbs. I understand lots of people calculate net carbs in other sweeteners, but for a true zero carb situation, I prefer this liquid sweetener. It’s easy to work with and mixes beautifully in the batter.
The pan I used is a silver dollar pan from Aldi. You can find a similar one on amazon.

Perfect for eggfasts and carnivore.

Melt the butter in the microwave (about 20 seconds). Meanwhile, start heating a non-stick pan on medium heat.
In the same bowl as the butter, add half and half to the warm butter and mix.
Mix in whey and baking powder to the butter and half and half to form a thick, but smooth batter. No lumps!
Add vanilla and liquid stevia and continue mixing.
Whisk in eggs and let the batter sit for a minute or two.
Pour batter onto the hot pan – let it bubble up and then flip. The first side should only take 1-2 minutes to bubble up and the second side will only need half as much time to cook. Test out one pancake first to adjust sweetness and to get a better idea of cook time on your stove and pan.
Enjoy with butter and your favorite syrup or jam!

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These are an easy way to get your sweet fix without the sugar high or guilt. They have the texture of a soft gummy, firm jello, or soft fruit snack – whichever floats your boat to describe it. I keep mine in the fridge after I take them out of the mold so they continue to stay firm. You can use anything to flavor the gummies – I prefer to use the individual drink packets you can pick up at the Dollar Tree, Walgreens, or grocery store but if you want to keep it clean you could add electrolyte drink mixes or naturally sweetened water enhancers. I purchased my molds on Amazon.

You just need to remember these two tips: 1. Make sure the gelatin powder is completely dissolved in the water before pour the mixture into the molds and 2. You need to work quickly, do not try to pre-make the mixture and then save the pouring for another time.

An easy way to snack on something with barely any calories or carbs.

1/2 cup water (Boiling hot – I actually just set my sink to the hottest water setting and use that)
2 unflavored gelatin powder (I use Knox brand – you can find this at any grocery stir right next to the Jello)
1 packet sugar free drink powder (I have used Starburst, Skittles, Hawaiian Punch, Key Nutrients Electrolyte powders -one individual serving packet)

Mix the gelatin powder with hot water until it’s fully dissolved.
Add the sugar free drink powder.
Put the molds on a tray. Pour the liquid into silicone molds.
Pick up the tray and place the molds into the fridge for at least 20 minutes before removing them from the molds.
Store them in an air tight container in the refrigerator for the best experience.

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 2mg | Net Carbs: 1g

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Back in the day, I could easily kill one of these drinks any time I’d go out for Thai food. If you are new to thai tea – it is an ultra sweet herbal black tea that is mixed with spices and typically combined with heavy cream and LOTS of sugar. This version is sugar free, has a pack of fiber, and is super easy to make. The chia seeds add a nice texture to the drink and gives it a chew to help you get boba vibes – which is why we call it fauxba 🙂

The perfect sweet treat morning, noon, or night.

Add chia seeds to the hot water to allow them to bloom (should take 10 minutes).
While they are bloom, add the Thai Tea bag.
Once the tea has steeped, add sugar free vanilla syrup and heavy cream.
Serve over ice or keep it hot!

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Sweet, spicy, and sour – the perfect combo for any type of seafood. We’ve partnered with Lankanto to bring you this keto-fied version so there is absolutely no guilt! We often bring this to crab buffets because nothing is better than copious amounts of seafood and this sauce. Use the code KETOBAES on the Lakanto site to save some of your hard earned money!

Use this sauce on anything and everything – not just seafood, though its bomb with anything under the sea!

12 Thai chilis
1/2 cup garlic cloves
3/4 cup Golden Monkfruit sweetener
1 cup fish sauce
1 cup lime (peeled, yes, you read that right)
1/2 cup cilantro (minced)
1/2 cup white vinegar

Combine all ingredients in a blender. A small blender or food processor would work.
Blend until all ingredients are evenly combined. The consistently should be like a thick dressing.
Enjoy with seafood — boiled, baked, broiled, grilled!

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If you’re not a bulletproof coffee type of person, this is a great alternative to get your fats in early to stay satiated and energized throughout the day. It’s also eggfast compliant which is an awesome bonus too!

Eggfast friendly and delicious.

Blend all the ingredients together and pour over ice.

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Please leave a review below and tag us @TheKetodashians on IG! Level up your hard boiled eggs with a cajun kick!

Melt 1 tbsp butter on medium heat
add 1/2tsp old bay seasoning
and #FLAMINSALTBAE or cayenne pepper to taste
add 3 halved hard boiled eggs and pan fry it for 1-2 mins on each side

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4 day egg fast + 2 day transition. Total lost: 7lbs 🌟

Why I did the #eggfast : For the last month I was traveling every week but stayed on plan and actually lost weight. I hit my lowest of 192lbs in Vegas and was sooo excited!!🎉 But when I came home my body decided it wanted to be on vacation still and started to ACT A FOOL 😒

That just goes to show you that even if you’re “on plan” and your macros are on point…your body is gonna do what it wants sometimes. I was so bloated, tired, my keto mojo numbers were wack and my psoriasis was flaring up badly. I thought “F❌⁉️ it” let me just cheat and eat all the carbs since I gained weight being good anyways 🤦🏻‍♀️ but I slapped myself back into reality, and decided to do the egg fast because I wanted to break the cycle and didn’t want to revert back to old bad habits. I’m happy I lost the bloat and feeling back to normal! 🌟