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Ketogenic/Low Carb

Delicious Ketogenic (Low Carb) Blueberry Breakfast Muffins



With this low-carb type of a traditional berry muffin, you will no longer be under the spell of all those high-carb sugar-bomb muffins sitting inside most coffee stores and bakeries. Here is how to make it:

Portions: 10 medium-sized muffins 75g (1/4 cup + 2 Tb.) powdered erythritol OR xylitol

1/2 tsp salt

4 large eggs (~55g each)

5ml (1 tsp.) almond or vanilla extract

80g (3/4 cup) almond flour OR other nut flour

9g (1 tbs) psyllium husk powder OR 14g (2 tablespoons) coconut flour

(optional) 1/4 tsp. guar gum OR 1/8 tsp. xanthan gum

1/2 tsp. baking powder

84g (6 tablespoons) melted butter

52g (5 tablespoons or 4 berries per muffin) fresh or frozen berries

Preheat your oven to 375F or 190C.

Blend together the erythritol, salt, eggs, and flavoring until fully combined.

Next, add in the butter, baking powder, guar and xanthan gums and mix very very well (you can use a blender or hand mixer for best results)

Sift in the almond flour and coconut flour, add the optional lemon zest, mix well, then fold in the berries gently.

Split the batter equally between muffin/cupcake baking molds and bake for 20-25 minutes, or until the tops have just started to turn golden.

Let cool to room temperature before consuming.

Note: the berries are the highest-carb component in this recipe, that is why there are so few berries per muffin (about 4). If you are NOT diabetic and not trying to stay in nutritional ketosis, feel totally free to add more berries.

Nutrition Information:
Make sure you note that I used MyFitnessPal (a FREE app) to estimate this info, so it may not be 100% precise, AND I don’t think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs – dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

Feel free to try this recipe and share this on Facebook with you fellow keto friends!

Ketogenic/Low Carb

Must Try: Keto Low Carb Pumpkin Cheesecake Mousse



This amazing low carb pumpkin cheesecake mousse recipe has all the flavors of a low carb pumpkin pie, but with a deliciously creamy, whipped texture. It is sure to become a fall favorite. I  prefer to top mine with a little fresh low carb whipped cream.

To create the low carb whipped cream, I simply whipped heavy cream, vanilla extract and natural low carb sweetener together until stiff peaks formed. After that put it into a pastry bag and you are good to go.


  • 12 ounces cream cheese, softened
  • 1 – 15 ounce can unsweetened pumpkin puree
  • 1/2 cup confectioners erythritol
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons Pumpkin Pie Spice
  • 3/4 cup heavy cream


  1. In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
  2. Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour before serving

Leave a comment if you are going to try this and tell us how did you like it. Make sure to follow us for more recipes and share this on Facebook  along with your comments.


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Ketogenic/Low Carb

The Easiest Way To Make Low Carb Ketogenic Beef And Pork Taco



If you’re just like me, a crunchy taco hits the spot when Mexican food desires strike! I was delighted that my family members liked this easy ground beef taco dishes much as I did. Considering that the meal came together in 35 minutes – it was faster than take out! Low carb Taco Bell? You betcha!

A lot of Americans grew up consuming tasty ground beef tacos at home for Taco Tuesdays; you know the kind that look like those from Taco Bell with the crunchy yellow corn taco shells, seasoned ground beef, lettuce and tomatoes. An easy taco recipe made with ground beef and a seasoning packet, it was a staple of my childhood.

Preparation Time 5 minutes. Cooking Time 30 minutes.Total time about 35 minutes.
For portions for 8 people you will need:

2 tablespoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
teaspoon italian seasonings
1 teaspoon paprika
1 tablespoon cumin
2 teaspoons salt
2 teaspoons pepper
1/2 cup water
1 pound ground beef
1 pound ground pork
1 tablespoon coconut oil

In a plate mix chilli powder, garlic powder, pepper flakes, garlic powder, onion powder, italian seasosings, paprika, cumin, salt, pepper and water. Place it aside.
Heat the coconut oil in a skillet over medium heat. Brown the ground beef and ground pork until fully cooked. Get rid of any excess water.
Put the spices and mix well until the beef and pork are fully coated. Serve while it’s hot.

We hope you enjoyed in this recipe.Make sure to try it and share this with your friends on social media.


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Ketogenic/Low Carb

Simple & Yummy Cheesy Spinach Stuffed Chicken Breast (Keto/Low Carb Recipe)



Cheesy Spinach Stuffed Chicken Breast Recipe
Due to the fact that the size of chicken breasts will vary, you might be in a position to cut two big chicken breasts in half lengthwise to get your 4 cutlets. Or you can cut and pound out 4 smaller sized breasts. Actually, cooking times will differ based on thickness and size. I put in a ballpark cooking time of 18-22 minutes which worked well for me, but if your breasts are larger you might need to prepare them longer.

4 boneless, skinless chicken breasts or cutlets
6 oz cream cheese, softened
2 cups sliced spinach (raw)
1/2 tsp minced garlic
1/3 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1/4 tsp kosher salt
For the breading:
1/3 cup superfine almond flour **
1/3 cup grated parmesan cheese
1/2 tsp dried parsley
1/2 tsp kosher salt
1/8 tsp onion powder
1/8 tsp garlic powder
2 eggs
2 Tbsp olive oil for frying


Mix the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt in a medium bowl and blend well. Trim your chicken breast of any visible fat or membranes. (If they are truly huge, you can cut them in half lengthwise and just use 2 of them for four good sized cutlets once flattened.) Put a layer of plastic wrap on a cutting board. Top with one piece of chicken, then an additional layer of plastic on top to sandwich the chicken in-between them. Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about two times the size of when you began, being cautious not to pound so tiny that it breaks.Do it again with the remaining 3 pieces of chicken.Spoon 1/4 of the filling mix into the middle of a chicken cutlet and roll the edges up around it. Turn over and press with your hands until sealed and an oval shape. Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken. Chill the stuffed chicken for 15 minutes. Beat the eggs in a medium bowl. Combine the other breading ingredients (except for the olive oil) in a different bowl and stir. Heat the oil in a medium sized nonstick saute pan.

Preheat the oven to 375 degrees (F)
Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides. Move the browned chicken to a baking pan. Bake in the oven at 375 degrees for 18 – 22 minutes or until a thermometer in the center reads 165 degrees (F). Serve with optional marinara or alfredo sauce.

The nutrition info does not include the optional marinara or alfredo sauce you might enjoy this stuffed chicken with!


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