I had half a pack of white mushrooms that I cometelt forgot about, not being one to waste food I decided I'd use them as the base for my chicken dish tonight. Lo and behold I ended up making chicken masala so while this is not a NEW recipe to the world it is one that is fully grain free and lowcarb. Also, since masala wine has only 5.1g carbs in a full cup (which is what this recipe calls for) it ends up being very much keto appropriate. Okay, enough blabber, here's your very easy recipe.


1/2 stick of butter or bacon grease, or fat of choice (I used grassfed butter today)

1 cup masala wine (can be subbed with 1/4 cup mirin and 3/4 cup white grape or apple juice if you aren't watching your carbs as closely)

1 cup sliced mushrooms

3 sliced/chopped garlic cloves

1/4 teaspoon xantham gum (optional but it helps hold things together)

Garlic powder as desired

Sea salt as desired

5 tenderized/pounded chicken thighs or breasts (I used thighs)


In a pan over medium heat brown the butter

Increase the heat to high and add in chicken breasts

Allow to cook on one side until the outside is nice and crusty/crunchy then flip and repeat on the other side

Remove chicken from pan and set aside

Reduce heat to medium

Add mushrooms and garlic into the buttered pan used for the chicken

Sautee briefly until the outside of the mushrooms start to look cooked and possibly crusty

Add in wine and allow to simmer until the flavor of the alcohol is gone (Roughly 5 minutes)

Add in xantham gum and stir over low heat until the sauce reaches your prefered consistency.

Now for choices, you can either pop your chicken back into the sauce or serve with the sauce drizzled over.

I served this over a creamy parmesan cauliflower risotto but zoodles, shirataki or salad will do as well.



This month for instagram baking party I got inspired by my beautiful Grandma Merle and the memories she left me of cooking and family. Grandma made Hot Milk Cake for my dad and aunt around Christmas or was it Thanksgiving (? Eek I forget) every year and it became a tradition for me to make it as well. Since my Grandmas birthday would have been tomorrow I took inspiration from her hot milk cake and applied it to this recipe. I hope you enjoy!

Yields 12 cupcakes

Note - these cupcakes are heavy stick to your rib cakes, so don't worry if they aren't light and airy :)

Cupcake Ingredients

4oz butter, salted

1 cup milk or heavy whipping cream

1-2 cups stevia or sweetener of choice (to taste)

3 yolks

1 egg

2 cups almond meal

2 tablespoons coconut flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons psyllium husk

1 cup shredded coconut

Frosting Ingredients

8 oz cream cheese

4 oz butter 

1-2 cups sweetener of choice (to taste)

1/2 teaspoon vanilla

1/2 cup shredded coconut (optional)


Preheat oven to 350

In a small pan bring milk and butter to a scalding temperature (just before boiling, the edges may boil slightly)

In a separate bowl, while milk heats, whisk the egg yolks and egg until they become bright yellow and are fully combined.

In a separate bowl mix dry ingredients 

Slowly pour the milk mixture into the eggs, whisking the whole time. 

Combine the wet with the dry

Spoon into a lined cupcake pan

Bake for 20-25 min until they pass the toothpick test.

Allow to cool completely before frosting.

For the frosting 

While the cupcakes bake, melt butter over medium heat until it begins to brown. 

When ready, pour warm butter over cream cheese and using a mixer beat until fluffy

Add in vanilla and mix well

Slowly add in sweetener  tasting as you go and stopping when you reach your desired sweetness.

Lastly, mix in shredded coconut

Chill for 10 minutes or so to allow for easy piping. 


I was curious about making a new bread recipe using yeast so I set out to do so. This is only my second attempt and I have to say I'm pretty happy with it! I hope you enjoy it!


2 1/2 cups almond flour

2Tablespoons yeast

2Tablespoons tapioca starch

2Tablespoons  psyllium husk

1cup warm water

1teaspoon honey or maple syrup

2Tablespoons stevia

1/4teaspoon salt

1Tablespoon baking powder

1 tablespoon olive oil


NOTE - Before you start, this recipe yields one short loaf (think half as tall as a regular loaf pan), if you want a tall loaf double the ingredients and bake until cooked through, you can slice into the bread to see how it's doing. 

In a bowl mix warm water, maple syrup and yeast. 

Allow mixture to sit for 10 minutes until foamy.

In a separate bowl mix all dry ingredients. 

When yeast mixture is ready, whisk once and add into a larger bowl where you will mix together all the ingredients adding the dry into the wet slowly.

Once well incorporated allow mixture to sit briefly while you grease a loaf pan. 

Pour dough into pan, cut a slice through the top (just for looks and it helps to tell if the gread is cooked) cover and allow to rest in a warm place for 1-2 hours.

The dough won't rise much but it will get slightly puffier. Don't worry if you can't tell the difference, I only noticed a slight change in the pics that I took. (See under the recipe for pics)

Heat oven to 375 and bake bread for 40 min or until the "cut" looks cooked through.

I add a few ice cubes in the bottom of  my oven for the last 5 minutes of baking. This helps the crust to get extra crispy.

Remove from oven and allow to cool completely in the pan before slicing. 

This entire loaf disappeared in one night. My family literally inhaled it. It's good alone or topped with butter, nut butter, cheese, or any other topping imaginable. I think it would make good French Toast too! 


Macros for one slice, my loaf yielded 15 slices.
Before "rising"
After "rising" - clearly it didn't rise much but the yeast flavor is there and that's all that matters to me!
Photo courtesy of Gaby T. Aka Lamikity - thanks babe!
Photo courtesy of Gaby T. Aka Lamikity - thanks babe!

Hello my darling readers! I'm SUPER excited to have my very first guest post ever on my blog! Today I invited my wonderful Ketosister Gaby, IG's very own Lamikity who along with being an amazing person who is full of light, love and laughter has some delicious low carb recipes to share with us! She is the queen of all things bacon and a master at the art of baking savory goodies! In fact, if you have been following me for a while you might remember she is the inspiration behind some of the pancake recipes on this site! Her cream cheese pancakes are SO amazing that (while I had to adjust the whole cream cheese thing to be sour cream and add in psyllium to work with my crazy body - trust me, my body has its own ideas) I make them at least once a week! She is pure genius!

So please join me in welcoming her guest post with arms wide open and salivating taste buds!

Hello, future fellow ketonians or to the already lovers of bacon!!! My name is Gaby also known as “Lamikity” (IG) or by my hashtag #bakonkillah. I am beyond excited you are even reading this! It means that you are one step closer to becoming healthier and HAWT! Oh yeah! Healthy is always very, very rawr.

Keto is not a simply low carb diet or eat all the bacon you want kinda thing (I WISH!). It’s a science that allows you to understand how your body works when you transition between using carbs as the source of energy to mainly fat. Personally, it took me time. I have come to understand it better every day as I test and test and …yes….more testing. Even though it’s a sure thing when it comes to weight loss, it varies from person to person. One might be able to eat 40 grams of carbs no problem,while others only 20 miserable grams (that’s me!!! Lol) So GET YOUR KETO NERD-MODE ON! And read! Investigate and try… don’t quit!! It is a wonderful lifestyle!

I am a cheese lover <3 and I love breads!! (That’s 99% of us right? Lol) …and Cheesy Bread came from that. Some people use it as a pizza base. I eat it as a fold-it bread <3 Ohhh lawd! I feel the cravings!! Good craving to have, right? Is all cheesy-fat, and fat is love.

This magic happened while thinking about Oopsiebread and cheesecake… Cream cheese and eggs: I love you!

You can double, triple, or quadruple this recipe! Hahaha - tweak it, add more stuff! Just follow the basics!

Makes 4 servings


4 Ounces of cream cheese (cold is okay!)

1 JUMBO egg or 2 small ones (room temp is best)

1 tsp. garlic powder

1 tsp. good quality dried oregano or rosemary (or a few leaves of fresh basil as I tried the other day)

½ cup of romano cheese (shaved is better than grated) you can use a mix as well (parmesan/romano/asiago)

1 -2 Tbsp. of mozzarella ( not the fresh one it has too much liquid, use the aged block kind, already shredded or shred ityourself ) or you can use sharp white/yellow cheddar.

Pepper to taste (salt is not needed!)


Preheat your oven to 400 degrees

Get yourself a 12x9 pan and grease it with PAM or with the fat of your preference.

Mix all of the ingredients with a hand mixer and be sure it is well incorporated.

Pour the mixture into the pan and tap it in the counter so it’s completely coated.

Bake for 15 minutes and remove from the oven.

Increase your oven temp to 500 or hi broil

Wait for 5 minutes and add toppings (pesto, marinara, salami and morecheese). Just make sure you do not add too much, because this is a soft bread and it will not heavy toppings well.

Return to the oven and broil until golden-crispy-bubbly! -Approximately 5 minutes. Remove from oven and please…LET COOL FOR AT LEAST 5-10 minutes, it makes a HUGE difference.

Approximate macros for one cheesy bread serving

Cal 198, Fat 14.6, Carbs 2.1 minus 0.4 fiber: Net carb total 1.7(every .1 matters! Lol) Protein 9.7


My Father inlaw is a doll! Today he offered me a chocolate chip cookie from Starbucka and just about killed me with cravings the rest of the day. It was seriously tempting especially since I've been battling myself this week, no joke all grains and carby "goodness" sound amazing to me. I'm about ready to eat my foot some days thinking about croissants and pizza aaaaahhhh!!! So today I made these instead of opting for my not so tasty foot, and I was pleasantly surprised! I hope you are too!

Makes 24 good sized cookies Or more if you go smaller! Just remember to adjust your baking time if you make them a different size.


2/3c almond flour

1 cup sweetener

3 eggs

8oz cream cheese, softened

2 tbs butter, softened

1/4 t salt

1/4 t vanilla

1/2 t xantham

1/2 t baking powder

1/4 c coconut shreds (optional but amazing)

1 tablespoon coconut flour

1 tablespoon cashew butter (optional, any nut butter will do)

1 1/2 cups chocolate chips of choice


Cream together butter, cream cheese, cashew butter and sweetener.

Add in eggs one at a time, mixing well in between each.

Add remaining dry ingredients (except chocolate chips and coconut) and mix well

Add in chocolate chips and coconut pop the mix in the freezer to harden up a bit (10 minutes or so, roughly as long as it takes to heat the oven)

Preheat oven to 350

Spoon cookies onto lined baking sheet (about 1 tablespoon sized cookies) and bake for 20 minutes or until the top of the cookie is no longer moist and begins to brown on the raised parts.

UPDATE - One of my wonderful IG followers and now friends @chelle5_ had the amazing idea to add walnuts to this recipe. I have yet to try it but I think it's going to be amazing! I'll update the recipe with the amounts she recommends after trying it myself! Also, @jesspaige_lchf made the recipe with cocoa nibs and that's another variation I'll try at some point and share with you.

Macros are posted below.


If you follow me on IG you'll know that I've been a) wanting a yummy slice of pepperoni pizza and b) dreading the use of my oven since its ghastly in So Cal right now! This morning my friend lamikity posted a delicious cheesy bread/pizza that she made with egg and cream cheese and I instantly thought of a recipe to try inspired by her. This is the result was a soft ooey gooey cross between a pancake and a pizza dough that reminds me almost of lasagna and I have to say I'm pretty happy about it! I hope you enjoy it!

Makes 1, 7 inch pizza


1 egg

1 teaspoon psyllium husk

1/2 teaspoon gf baking powder

1 teaspoon sour cream

1 tablespoon parmesan cheese, grated

2 ounces cream cheese, softened


Marinara or sauce of choice

Shredded cheese of choice

Meat of choice


Preheat a nonstick pan over medium heat (make sure your pan is big enough to allow flipping...I didn't heed this warning and ended up with an ugly, broken flip job ha ha!)

Whisk all ingredients together

Pour batter into the pan, it should make a searing sound

When the batter is cooked on the sides (think like a pancake) flip it.

Cook until both sides are done, remove from heat

Add topping and bake, toast or microwave until cheese is melty and toppings are juicy and delicious.

Allow to cool and prepare to go to flavor town!


This recipe is still slightly under construction since I think I can improve it slightly but it's really such a godsend to me that I decided to share it with you. I've been wanting cream cheese wontons for a while and while these wrappers aren't as airy as regular fried wontons they sure did the trick!

Makes 10 wonton/empanada/cheesecake wrappers


2 tablespoons tapioca starch

2 tablespoons coconut flour

1 egg

1/4 teaspoon sea salt

1 tablespoon ice cold water


Combine dry ingredients

Break egg into dry ingredients and start to knead until a thick dough is formed

Add water as you go

Dough is ready when it is well combined and does not fall apart

I rolled out small wonton sized pieces in between two pieces of Saran Wrap before filling and frying in coconut or avocado oi

Enjoy! l



4 eggs, separated

3 tablespoons coconut flour

1/4 teaspoon cream of tartar

1/2 teaspoon baking powder

1 cup sweetener

1/4 teaspoon vanilla


Preheat oven to 375

Whisk egg whites with cream of tartar until foamy. 

Slowly add in sweetener and continue to whisk until stiff peaks are formed

In a separate bowl mix remaining ingredients 

Fold egg whites into mixture carefully so as not to break the peaks

Place mixture in a piping bag and form lady fingers on a parchment lined baking sheet, or using a teaspoon make "lazy" fingers as I did.

Bake for 25-35 minutes until they reach your desired consistency, I left mine spongy since I used them in tiramisu 

Remove from heat and carefully unstick them with a butter knife once cooled



Hi my darlings! It's been a while since I posted, please forgive my blog laziness!

Tonight I made beef stroganoff over shirataki noodles in browned butter. I was feeling a little sluggish since I started a new workout regimen and am feeling WAY sore! So as much as I would usually make a bone broth to use in this dish I didn't and I subbed for boullion. Needless to say my freezer is running low on broth backups and its way beyond time for me to make some! Feel free to sub anything you see fit to make it work for you.


1lb beef, I used thin sliced brisket(think KBBQ thin) but you can use ground or other thinly sliced cut

3 cloves garlic, minced

1 sweet onion, minced

4 tablespoons fat of choice, I opted for kerrygold butter

3-4 teaspoons beef boullion, or 2 cups beef bone broth

2 cups water (skip if using bone broth)

1/2 tablespoon ground black pepper

1/2 cup dried mushrooms, rehydrated in the broth or water - or 1 1/2 cups of chopped fresh mushrooms

1 cup sour cream

1/4 cup heavy whipping cream

1 teaspoon apple cider vinegar

1 teaspoon worchestire sauce

Sea salt to taste

A pinch of fresh parsley for garnish, if desired


Melt butter over medium heat

Add in onion and garlic and cook until translucent

Add beef and cook through

If using fresh mushrooms add into beef (once cooked through) and cook through (You can also cook these separately and save them to add towards the end of the process I you want more texture to your mushrooms)

Add in boullion, dried mushrooms (if this is what you are using) and water (or broth)

Simmer until the meat reaches fork tenderness.

Season with pepper and worchestire sauce and simmer for 3-5 more minutes

Remove from heat

Add in sour cream, heavy cream and vinegar

Serve over noodles of choice garnished with parsley, pepper and sea salt


The other day my friend @tanjastraumberg made brownies for dessert. Unfortunately for me it just happened to be breakfast time on my side of the pond when I saw her post. I decided to make a chocolatey protein cake and call it breakfast. Dear me did I make a cake alright! It was rich and delicious, so much so that I couldn't even finish half of it! So the recipe below makes enough for 2-3 people considering I have my leftovers to my teen who LOVES chocolate!

1 egg
1/2 scoop unflavored protein powder
2 heaping teaspoons cocoa powder
2 teaspoons sweetener of choice
2 tablespoons heavy whipping cream or coconut cream
2-3 tablespoons chocolate chips (I used sugar free chips from the bulk area of my local market)


Mix all ingredients and microwave for 1 minute and 39 seconds

No microwave? Bake this bad boy at 350 for 10-15 minutes until the top is no longer moist. Don't over bake or your cake will not be molten.


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