KETO RECIPE: Ham & Cheese Breakfast Roll-Ups

Ever have trouble getting your omelettes to look perfect and restaurant like? I can’t even count the number of times my omelettes have become a scramble after I messed them up lol. These Ham & Cheese Breakfast Roll Ups are impossible to mess up and take just a few minutes so even on your busiest morning you can have a tasty breakfast, brunch or breakfast for dinner!

Photo via Delish

Photo via Delish

INGREDIENTS

MAKES 2 HAM & CHEESE BREAKFAST ROLL-UPS

  • 4 large eggs

  • 1/4 c. heavy whipping cream (or dairy free alternative)

  • 2 tbsp. Chopped chives

  • kosher salt

  • Freshly ground black pepper

  • 1 tbsp. butter

  • 1 c. shredded cheddar, divided

  • 4 slices ham

DIRECTIONS

  1. In a medium bowl, whisk together eggs, milk, and chives. Season with salt and pepper.

  2. In a medium skillet over medium heat, melt butter. Pour half of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan.

  3. Cook for 2 minutes. Add 1/2 cup cheddar and cover for 2 minutes more, until the cheese is melty. Remove onto plate, place 2 slices of ham, and roll tightly. Repeat with remaining ingredients and serve.

KETO RECIPES: 3 Ways To Fall in Love With Eggs


Eggs are a staple on a ketogenic diet, but they definitely don’t need to be boring! Eggs are great for breakfast, lunch or dinner. I like to make sure I buy the highest quality eggs I can find so that my yolks are nice and orange and full of nutrients.

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Cauliflower Nachos Topped With a Poached Egg

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INGREDIENTS

  • 1 cauliflower head, cut into florets

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons Chili-Lime Seasoning

  • 1/2 cup Dairy-Free Avocado Crema

  • 1/4 cup Pico de Gallo

  • 2 jalapeño peppers, sliced

  • 2 poached eggs




DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.

  3. Roast the cauliflower for 25 minutes, stirring halfway through.

  4. While the cauliflower is roasting, make your poached eggs. I always use the instructions from the Food Network.

  5. Transfer the cauliflower to a serving dish or large plate.

  6. Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.

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Dairy-Free Avocado Crema

  • 1/2 avocado, pitted and peeled

  • 2 tablespoons unsweetened full-fat coconut milk

  • 1 tablespoon extra-virgin olive oil

  • or avocado oil, plus more if needed

  • 1 tablespoon freshly squeezed lime juice

  • Salt

In a food processor, combine the avocado, coconut milk, olive oil, and lime juice. Season with salt and blend until smooth. If the consistency is thicker than you want, add a touch more olive oil or avocado oil.

Variation: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.


Pico De Gallo

  • 1 small onion, finely diced

  • 2 Roma tomatoes, finely diced

  • 1/2 jalapeño pepper, finely diced

  • (seeds optional)

  • 1/2 cup chopped cilantro

  • 1 tablespoon freshly squeezed

  • lime juice

  • Salt

In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Serve.

Variation: You can add minced garlic to the recipe too if you wish. Adjust the heat level to taste.

 

Parmesan Cloud Eggs

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INGREDIENTS

  • 4 large eggs, separated. Set the Yolks aside

  • Salt

  • 2 crispy bacon slices, crumbled

  • 1 scallion, finely chopped

  • 3 tablespoons Parmesan cheese, grated

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 450°F.

  2. Line a baking sheet with parchment paper or a silicone mat.

  3. Using a mixer, beat together the egg whites and salt until they are stiff.

  4. Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

  5. Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

  6. Bake the mounds for about 3 minutes, until they’re slightly golden.

  7. Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

  8. Bake for 3 to 5 minutes. You want the yolk to stay runny.

  9. Remove the eggs and season with salt and pepper.

 

BLT, Bacon-Jalapeño, Bacon Avocado, and Classic Deviled Eggs

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INGREDIENTS

  • 12 large eggs

  • 1⁄2 cup mayonnaise

  • 1⁄4 cup sour cream

  • 1 tablespoon

  • ground mustard

  • Pink salt

  • Freshly ground black pepper

  • 1 teaspoon paprika

  • Any other topping that you might like! Scroll down for variations!

VARIATIONS

Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:

BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!

Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.

Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.

DIRECTIONS

  1. Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.

  2. Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.

  3. Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

  4. Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.

  5. Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.

Of course you can always stick to the classics too…

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KETO RECIPE: Lemon Blueberry Bread


It still amazes me that I can live a keto Lifestyle and still enjoy food as decadent as this Keto Lemon Blueberry Loaf.

This bread is an actual slice of heaven. I adapted this recipe from my Cream Cheese Blueberry Muffin Recipe featured in Keto In 30 Minutes and turned it into a Lemon Blueberry Bread! The secret to the sweet Keto bread is the same as the muffins: Almond Flour, Erythritol, Cream Cheese, and Heavy Whipping Cream.

I love baking this bread on Sunday and snacking on it all week! It is also the perfect thing to bring to an office party or a house warming party! Top a slice square of Grass-fed Butter and reheat it to perfection!

lemon cream cheese bread

Lemon Blueberry Bread

INGREDIENTS

  • Non Stick Cooking Spray

  • 2 Cups Almond Flour

  • 2 Tbsp of Lemon Zest

  • 6 to 8 Tbsps of Erythritol

  • 1 1/2 Tbsp of Baking Powder

  • 4 Eggs

  • 1/4 Cup Cream Cheese

  • 1/4 Cup Heavy Whipping Cream

  • 1/2 Cup Butter, Melted and Cooled

  • 4 Tsps Vanilla Extract

  • 1/4 Cup Blueberries, fresh or frozen

lemon blueberry bread keto

DIRECTIONS

  1. Preheat Oven to 400º F. Line a Loaf pan with cooking spray.

  2. In a medium bowl, mix almond flour, erythritol, and baking powder.

  3. In a large bowl, mix eggs, cream cheese, heavy whipping cream, butter, vanilla, and lemon zest with a hand mixer.

  4. Pour flour mixture into the egg mixture and beat with a hand mixer until thoroughly incorporated.

  5. Pour the mixture into prepared loaf tin.

  6. Drop Blueberries into the top of the mixture, trying to keep them evenly distributed.

  7. Bake for 15 minutes, or until golden brown.

  8. Once it is cool, Slice it and top with a square of grass-fed butter.


Get the Recipe that Inspired this Lemon Blueberry Bread and 99 More in Keto in 30 Minutes, my cookbook available on Amazon! 

KETO RECIPE: Strawberry Pancake Stack


Sliced strawberries and whipped cream in between fluffy keto-friendly pancakes?! Yes please! Topped off with Choc Zero sugar-free strawberry syrup, this combination is strawberry heaven!

strawberry keto pancakes

Strawberry Pancake Stack

INGREDIENTS

  • 8 eggs

  • 6 oz cream cheese, softened

  •  2 tsp liquid Stevia (or sweetener of choice)

  • 3 tsp baking powder

  •  1/2 cup coconut flour

  •  1 tbsp vanilla extract (or lemon extract is great too!)

  •  Butter for griddle (about 4 tbsp)

  • Choc Zero Strawberry Syrup

DIRECTIONS

  1. In a food processor (or blender), process the eggs, cream cheese, sweetener, baking powder, coconut flour, and vanilla until thoroughly combined.

  2. Heat large skillet or griddle to medium-high, melt butter on the skillet and pour ¼ cup servings of batter.

  3. When pancakes set on one side, flip them and cook about a minute more until cooked through.

  4. Stack completed pancakes, alternating with sliced strawberries and whipped cream in between.

  5. ENJOY!

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Choc Zero sells the most perfect Strawberry Syrup. It has zero sugar and tastes just like Strawberry Jelly!

If Strawberry syrup isn’t your thing, try topping this recipe with Choc Zero’s Coconut Syrup or even the Chocolate Syrup! They also have the best Keto Maple Syrup around if you are looking to keep things simple.

However you choose to top these Strawberry Keto Pancakes, I hope they bring you joy!

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KETO RECIPE: Strawberry-Raspberry Smoothie Bowl


Just when you thought you had added cauliflower to everything possible… meet the Strawberry-Raspberry CAULIFLOWER Smoothie! Sounds weird, but tastes amazing.

Frozen (previously cooked) cauliflower added into smoothies makes them thick and creamy and doesn’t add any kind of weird taste.

Don’t love Cauliflower as much as me? That’s ok, no one does. You can swap out the cauliflower in this recipe for 1/2 an avocado. They both do the same thing: add a great texture without changing the taste.

This Strawberry-Raspberry Smoothie Bowl is almost too pretty to eat! It’s Instagramable, Delicious, and KETO!

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Strawberry-Raspberry Smoothie Bowl

  • 1 container of keto-friendly yogurt (I used Two Good Strawberry)

  • ½ cup of frozen cauliflower (previously cooked) OR ½  an avocado, both will thicken and make smoothie fluffy

  • ½ cup of frozen raspberries

  • 1/2 cup of frozen strawberries

  • 1 tbsp of powdered erythritol

Whip all of these ingredients together in a blender and then pour into a chilled bowl.

Toppings

  • Sprig of mint

  • 1 tbsp of pomegranate seeds

  • Frosty frozen red raspberries

  • Big flakes/shavings of coconut

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This is one of my favorite new recipes. It’ perfect for hot sunny days when I am craving something light in the afternoon and my daughter loves how pretty it is!

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KETO RECIPE: Cloud Eggs

When I first saw cloud eggs I was amazed! I love poached eggs, but other kinds of over-easy eggs are underwhelming. But these Cloud Eggs are anything but boring! A runny yolk in the middle of Fluffy and beautifully seasoned egg whites? I am in!

This is my new favorite way to eat eggs. The Parmesan adds a beautiful crust to the fluffy egg whites. So you have smooth yolks, fluffy whites, and crunchy bacon and cheese all in one bite!


Parmesan Cloud Eggs

INGREDIENTS

  • 4 large eggs, separated. Set the Yolks aside

  • Salt

  • 2 crispy bacon slices, crumbled

  • 1 scallion, finely chopped

  • 3 tablespoons Parmesan cheese, grated

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 450°F.

  2. Line a baking sheet with parchment paper or a silicone mat.

  3. Using a mixer, beat together the egg whites and salt until they are stiff.

  4. Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

  5. Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

  6. Bake the mounds for about 3 minutes, until they’re slightly golden.

  7. Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

  8. Bake for 3 to 5 minutes. You want the yolk to stay runny.

  9. Remove the eggs and season with salt and pepper.

This Recipe and 200 more are featured in my cookbook, The Big Book of Keto, now available on Amazon!

KETO RECIPE: Pancake Cake Bites


ATTENTION: I might have a new favorite way to eat my famous Pancake Cake!

As most of you know, we are obsessed with Keto Pancakes at our house. Recently I came up with the idea to use my Pancake Cake recipe from my Easy 5-Ingredient Ketogenic Diet Cookbook and bake them in one of those brownie pans that makes the individual brownies so that each one has a perfect crust around it. It worked perfectly! It makes these beautiful, individual servings of pancake bites and it also makes it super easy to include add-ins like berries, keto friendly chocolate chips or anything else you can imagine!

You’ll definitely want to make these for your next brunch or big family breakfast because each kid could get their own unique flavor!

Look how beautiful these bite sized morsels turned out! These brownie pans also make perfect little cakes, they rise up and bake nicely all the way through.

KETO RECIPE: Pancake Cake

INGREDIENTS

  • 4 tablespoons of melted butter, cooled slightly

  • 8 eggs

  • 8 ounces cream cheese, room temperature

  • 2-4 teaspoons liquid stevia (adjust to taste)

  • 3 teaspoons baking powder

  • 1⁄2 cup coconut flour

  • 2 tsp vanilla extract

Optional Add-ins

  • Berries: Blueberries, blackberries, raspberries, diced strawberries

  • Keto-friendly chocolate chips or dark chocolate chunks, nuts, Choc Zero syrup

DIRECTIONS

  1. Preheat the oven to 425°F. Grease the brownie tin well.

  2. Blend the eggs, cream cheese, coconut flour, baking powder and stevia until smooth. Add the cooled melted butter to the batter.

  3. Pour the batter evenly into the pan.

  4. Add Blueberries or Chocolate Chips

  5. Bake for about 12-15 minutes, or until a paring knife stuck into comes out clean.

  6. Place the cake on a cooling rack, and melt a few more tablespoons of butter on top if you wish.

  7. Serve up with some Choc Zero Syrup and Butter.

Get this recipe and more in The Easy 5-Ingredient Ketogenic Diet Cookbook, available on Amazon.

I recently put together a big All Things Keto Pancakes Post with a bunch of ways to enjoy Keto Pancakes, so if you’re a pancake addict like me you’ll want to check it out!


KETO RECIPE: Cocoa Crunch Cereal

Sometimes, there is no better comfort food than a bowl of cereal. It takes me back to after school snacks. I’d get home from middle school, eat a bowl of cereal and veg. out for a little while before starting my homework. Every now and then, especially when the grass starts growing in the spring, I get the hankering for some cereal.

This recipe uses almonds and sunflower seeds for crunch, and cocoa nibs and coconut for a rich flavor. I love pouring unsweetened Macadamia milk over the top and reliving my younger days.

This recipe below is from THE BIG BOOK OF KETO which is available now on Amazon!

Helene Dujardin

Helene Dujardin

Ingredients:

  • 1/2 Slivered Almonds

  • 2 Tablespoons Coconut, shredded or flakes

  • 2 Tablespoons Chia Seeds

  • 2 Tablespoons Cocoa Nibs

  • 2 Tablespoons Sunflower Seeds

  • Unsweetened Non-dairy milk, for serving (I use Macadamia Milk)

Directions:

  1. In a small bowl, combine Coconut, Chia Seeds, Almonds, Cocoa Nibs, and Sunflower Seeds

  2. Divide between two bowls

  3. Pour in Non-Dairy Milk and Serve

Macros per serving, for Cereal only

CALORIES: 325; TOTAL FAT: 27; PROTEIN: 10G; TOTAL CARBS: 17G; FIBER: 12G; NET CARBS: 5G

All Things Keto Pancakes

When I say that I have made Keto Pancakes 1 million times, I’m only slightly exaggerating. My daughter loves this recipe and after heeding her request for these pancakes countless times, I think its safe to say we are now experts on Keto Pancakes. We even make this recipe on Christmas Morning and decorate them like reindeers.

It all started with one Recipe, Cream Cheese and Coconut Flour Pancakes. I started experimenting with Keto Pancakes back in the beginning of 2017 and I liked this recipe so much I included it in my first cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook.

This cream cheese and coconut flour recipe makes soft and fluffy pancakes that taste and feel almost exactly like the real thing. I top them with Vital Farms grass fed butter and sugar-free maple syrup. They have 18g of protein in each serving and only 8g of net carbs, meaning you can fit these pancakes nicely into your macros with out having to worry.

After solidifying this basic recipe, I started to play with different variations. I made a Pancake Cake that can be baked in the oven instead of on the griddle. I added cinnamon and vanilla extract, chocolate chips (KNOW Foods has some great low-carb ones), and different Sugar Free Syrups from Choc Zero. They have more flavors of sugar free syrups than you could even imagine, everything from Maple Pecan to Peppermint.

I even tried out Bulletproof Hot Chocolate in this Chocolate Pancake Recipe and I have to say, It was delicious!



photo:  @keto_alice
photo:  @keto_alice


For my second book, The Big Book of Keto, I settled on a Pumpkin Pancakes Recipe. To this day, It is still my favorite way to enjoy Keto Pancakes. There is something so warm and comforting about the taste of Pumpkin. I love adding Choc Zero’s Caramel Syrup to this recipe. (Is your mouth watering yet? I know mine is!)

Also included in The Big Book of Keto is this Blueberry-Lemon Cake.

This recipe is kind of a twist on my Pancake Cake recipe from my first book but with lemon zest and blueberries. I LOVE blueberries and If you are a big lemon lover you can add even more zest! You can even make mini cakes! Perfect for dessert, breakfast or brunch!

Photo: Helene DuJardin

Photo: Helene DuJardin

This Keto Pancake batter can also make waffles. One of the things I love about waffles, besides their perfect butter holding ability, is that you can keep left overs. Pancakes don’t reheat well, but waffles do. You can even freeze them and then reheat them in the toaster. If you are really in the mood to get crazy, try making a grilled cheese sandwich with left over keto waffles. I promise you won’t regret it.

Have you become a Keto Pancake expert too? How do you like to enjoy your Keto Pancakes? Let Me Know! Post a picture of your favorite way to eat Keto Pancakes on Instagram and Tag me @ketointhecity_ ! Use the hashtag #myketopancakes !

Don’t have time to make pancake mix? Try out Know Foods Mix! It’s great for pancakes and Muffins! And you can get 10% off with the code KETOINTHECITY!

As always get 10% Choc Zero Syrups with the code KETOTHECITY

Know Foods - Low Carb Waffles

One thing I keep in my fridge at all times is a bag of Know Food's Waffles! They are low carb and delicious. Know Foods specializes in making low carb versions of your favorite carby foods. They have a large variety of mixes and ready made muffins, breads, pancakes, and more.

Know Foods also sells my favorite Low Carb Chocolate Chips and Syrups.

Heat these waffles up for breakfast, a late night snack, or anything in between. Know Foods also sells Chocolate Chip waffles if you really want to indulge your sweet tooth.

My favorite thing about Know Food's waffles is that you can put anything on them: cream cheese and fruit, butter and Keto Syrup, Ket Chocolate chips and Strawberries. They can be as simple or as fancy as you want.

Personally, I love using Know Food's Waffles to make Grilled Cheese Sandwiches! I missed these before I discovered this trick. The crunch and hint of sweetness in the waffles combine perfectly with gooey melted cheese.

Get 10% off your entire order of Know Food’s Products with the discount code KETOINTHECITY!

They have a large variety of low carb foods to choose from!