June 2020 – Page 2 of 5 – KEEPING UP WITH THE KETODASHIANS

@theketodashians

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♬ Say So (Instrumental Version) [Originally Performed by Doja Cat] – Elliot Van Coup

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Famous amos vibes FOR SURE.

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We like to add these to salads or as chips for nachos.

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Perfect with cream cheese and some deli ham.

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Serious diet coke vibes without the dirty ingredients.

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The perfect bite.

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We like adding extra toppings before we pop these into the oven to bake.

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We’re torn on these – with some sugar free maple syrup these are delish but by themselves they are salty AF.

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David swears by these and says they are the best pork rinds ever.

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Perfect for picnics and purse snacks.

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Adult snackables?! Yes please.

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Super clean and great macros for a tomato sauce.

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Simple but the perfect little pick me up.

The one is courtesy of David, my (Vy) husbae – he LIVES for cheesecake so he was extra motivated to ketofy it. Luckily, it’s super easy to make and extra tasty. Add fruits or jams if you want to jazz it up, or use the OG recipe for the classic version.

Super easy and the perfect sweet treat.

Mix ingredients together until smooth. As he says “WHIP IT GOOD”
Pour into mini silicone molds OR a round pan.
Bake at 325 degrees for 50 minutes in a water bath. A water bath is a pan of hot water placed in the oven. Put the molds into the water bath. This helps for a smooth and even baking of the cheesecake. Please note that oven times may vary! The edges should not be jiggly.
Cool it in the refrigerator until it is firm.

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…at least in our opinion, of course! These were one of the first recipes we perfected after jumping into keto baking. They are soft and chewy and stay that way for days.

Mix almond flour, one envelope of gelatin powder, sweetener, sugar free milk choco chips, and baking powder.
In another bowl, melt butter and then mix in vanilla extract and whisk in one egg.
Combine the wet and dry ingredients.
Use an ice cream scoop to portion out the dough onto a parchment paper lined baking tray.
Use a spatch to flatten the cookie to the size you want. These don’t rise very much so shape them into your desired shape.
Bake at 350 degrees for 8-12 minutes or until they are a light golden brown.

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This one is crazy easy and so incredibly tasty – I would be shocked if this wasn’t an instant crowd pleasure. We use a prepackaged shortbread mix from Keto Candy Girl – it’s so on point as far as taste, you wouldn’t even know it was sugar free and keto-friendly.

Semi homemade with 100% love.

For the crust:
1 package sugar free shortbread cookie mix (we like Keto Candy Girl brand)
1 egg
2 tablespoons milk of choice
8 tbsp butter (swap in 1/2 cup coconut oil if you’re dairy free)
For the topping:
8 oz. cream cheese
3 tablespoons half and half
1/4 cup Golden Monkfruit sweetener
1 tsp vanilla extract
mixed berries (strawberries, blueberries, raspberries, blackberries)

Mix the cookie mix with egg, butter, and milk. Press the dough into a parchment paper lined square pan.
Bake at 350 until the crust is golden brown (about 10-12 minutes depending on your oven and how thick or thin you make the crust).
While the crust is baking, mix the cream cheese, half and half, vanilla extract, and monkfruit sweetener.
Spread the cream cheese mixture over the cooled crust and top with berries.
Refrigerate for at least 20 minutes before serving.

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If these don’t taste like those Taco Bell cinnamon twists, we don’t know what do. Our favorite pork rinds to work with are original flavor from Aldi or Mac’s brand. Enjoy!

The perfect sweet treat without the guilt.

4 oz pork rinds (1 bag of original flavor)
4 tbsp unsalted butter
1 tsp vanilla extract
1/3 cup Golden Monkfruit sweetener
1/2 tsp cinnamon (to taste)

Pour the pork rinds into a large bowl. Break any large pieces (anything larger than inch).
In a seperate bowl, melt the butter and add vanilla extract.
Pour half of the melted butter mixture over the pork rinds and then mix. Pour the remaining butter and mix again.
Mix the monkfruit an cinnamon.
Sprinkle half of it over the pork rinds. Mix, sprinkle, and mix to coat all the pork rinds.

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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.

The perfect mix for cookies too!

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!

The best chicken dish you’ll ever make.

In a mixing bowl, coat the chicken thighs with oil.
Mix all of the other ingredients together and then pour them over the chicken thighs.
Mix well to coat all of the chicken thighs.
Let the chicken marinate for 30 minutes.
Air fry OR bake the chicken for at least 15 minutes at 375 degrees.
Remove the chicken once it’s cooked all the way through! Enjoy!

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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.

img_4213-1-600x800-1-3656489 These are so perfect on hot days – they are creamy and just the right amount of sweetness.

2 cups greek yogurt (we like Fage 2% or 5%)
1/4-1/3 cup powdered sweetener Swerve, Lakanto, or Sukrin are great
2 tbsp half and half
1/2 tsp Vanilla extract
mixed berries

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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1 tablespoon cream cheese
1 tablespoon salted butter
2 tablespoons heavy cream
1/2 cup shredded cheddar or cheese of choice
cracked black pepper

Place all the ingredients in a small sauce pan on medium heat.
Stir until everything is thoroughly mixed and smooth.

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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.

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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