KETO RECIPE: Bacon Wrapped Tomatoes


Wrap anything in bacon and it instantly becomes a treat! These are no exception, roasting the tomatoes bring out the sweetness of the of the fruit and when paired with the saltiness of bacon it is a match made in heaven. This is a great appetizer that comes together really quickly so double or triple the recipe for a crowd!

Photo via delish

Photo via delish

INGREDIENTS

MAKES 4 SERVINGS

  • 1 pt. cherry or grape tomatoes

  • 2 tsp. olive oil

  • 1/2 tsp. Italian seasoning

  • Salt & black pepper

  • 5 slices bacon

DIRECTIONS

  1. Preheat oven to 375° and line a medium baking sheet with parchment paper. In a medium bowl, toss tomatoes with oil, Italian seasoning, salt and pepper.

  2. Cut bacon into thirds, then cut each third in half lengthwise. Wrap each tomato in a piece of bacon and secure with a 1/2 toothpick. Repeat until all tomatoes and wrapped in bacon.

  3. Bake until bacon is crisp, 25 minutes. Remove toothpicks and serve.


KETO RECIPE: Seared Scallops


Searing scallops is super simple, and super fast! They are one of my mom’s favorite foods so I make them a lot and I always get a bit of a laugh when I watch cooking shows because they always seem to mess them up! Here are a few easy tricks to perfect scallops:

  1. First you want to make sure you pat the scallops dry! Use a paper towel and get them as dry as humanly possible otherwise they will steam and will not get a good crust. This is the most important step!

  2. The scallops have a side muscle which you can eat, but they don’t have a great texture. So just pinch the side of the scallop and remove it.

  3. Make sure your skillet is HOT!

seared_scallops.jpg

INGREDIENTS

MAKES 4 SERVINGS OF SCALLOPS

  • 1 lb. large scallops

  • Salt (I use Pink Himalayan)

  • Freshly ground black pepper

  • 1 tbsp. olive oil or avocado oil

  • 2 tbsp. butter, cut into pieces

  • 2 tbsp. freshly chopped parsley

  • Lemon wedges, for serving

DIRECTIONS

  1. In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops.

  2. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.

  3. Now make a super simple pan sauce. Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges. That’s it!


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 RECIPE: Chewy Chocolate Chip Cookies or Bars!


I’ve shared my Chewy Chocolate Chip Cookie recipe before, in fact, it’s in my 2nd cookbook, The Big Book of Keto! But recently this yummy recipe was added to the back of the brand new Chocolate Chips by ChocZero which is without a doubt one of the most exciting things that has happened to me this year. I definitely never thought I would see my name on a package! The recipe is currently on the Milk Chocolate Chip and Dark Chocolate Chip bag for launch and will stay on the dark chocolate bag forever and ever! So cool!


My IG friend @keto.copy got ahold of her chocolate chips and baked my cookie dough into these gorgeous Chewy Chocolate Chip Cookie Bars! YUMMM! So make them as traditional cookies or turn them into bars, your choice, same recipe!

Photos by @keto.copy

Photos by @keto.copy

Photos by @keto.copy

CHEWY CHOCOLATE CHIP COOKIES OR BARS

I love puffy, chewy chocolate chip cookies, so these are my go-to keto replacement. I make these with ChocZero sugar-free chocolate chips. You can also add nuts if you would like. The cream of tartar gives these cookies a great chewy, texture.

INGREDIENTS

  • 1/4 cup unsalted butter

  • 1 1/4 cups almond flour

  • 1/4 cup of erythritol (I use Swerve)

  • 1/4 tsp cream of tartar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1/4 cup of ChocZero sugar-free chocolate chips (milk, dark or white)

 

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper or a silicone baking mat and set aside. For bars, grease a baking dish.

  3. In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.

  4. In a large bowl, combine the almond flour, salt, erythritol, and cream of tartar. Stir to combine.

  5. In a small bowl, combine the egg, vanilla, and cooled butter. Whisk together.

  6. Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.

  7. Scoop out 2-to 3-inch mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit. For bars, place dough in a greased baking sheet.

  8. Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.

  9. Let the cookies cool for 10 to 15 minutes before transferring them to a cooling rack to cool for an additional 15 minutes. THIS STEP IS VERY IMPORTANT, DON’T RUSH IT:)

  10. These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store them in the refrigerator.




KETO RECIPE: Pizza Chaffle


Chaffles have been all the rage for awhile in the keto world, but I love this pizza version! Perfect for football Sundays or anytime you have a pizza craving. I like to use Rao’s Homemade marinara sauce, theirs is super low in sugar compared to many other brands. Add whatever toppings you like, I love the idea of having a family chaffle pizza night where everyone can choose their own favorite toppings.

Photo via Delish

Photo via Delish

INGREDIENTS

MAKES 2 PIZZA CHAFFLES:

  • 2 large eggs

  • 2 tbsp. almond flour

  • 1/2 tsp. kosher salt

  • 1/2 tsp. baking soda

  • 1 1/2 c. shredded mozzarella, divided

  • 1/3 c. pepperoni slices

  • Freshly grated Parmesan, for serving

DIRECTIONS

  1. Preheat waffle maker according to manufacturer's directions. In a medium bowl, whisk eggs, almond flour, salt, and baking soda together. Add 1 cup mozzarella and stir to coat.

  2. Pour 1/2 cup mixture into center of waffle maker and cook until golden and crispy, 2 to 3 minutes. Repeat with remaining batter.

  3. Immediately top with marinara, remaining ½ cup mozzarella, pepperoni, and a sprinkle of Parmesan.


MY NEWEST COOKBOOK! KETO IN AN INSTANT!


I’m so excited to announce that I have written my 4th cookbook!

Keto In An Instant features more than 80 recipes for quick and delicious keto meals using your pressure cooker.

If you don’t have an Instant Pot yet, believe me, you want to get one! Here is a link to the one that I use!

I’m all about recipes that are super simple. Nothing complicated, no weird ingredients, nothing time consuming. As a working, single mom I have zero time and the pressure cooker is literally the best time saver ever.

One of the things I am most excited about in this book is that EVERY, SINGLE recipe has a gorgeous full color photo with it! If you are a visual person like me I know you like to see what the finished product is supposed to look like and I am so, so excited to offer that in this book! See a sneak peek of the photos below!

Keto In An Instant is available NOW for pre-order! So click on the links below for your preferred seller and grab one today! It is a huge help to authors if you pre-order, versus waiting until it comes out, so if you are able to, I would greatly appreciate it! The keto community is always so incredibly supportive!

Photos by Leslie Grow

I’m also excited that I get to show a little more of my life with my daughter in the book too! I love when I can get her in the kitchen with me! I really hope you all LOVE this book! I put my heart, soul, and stomach into it! Lots and lots of taste testing has been happening in my house the last few months!

Click a link below to reserve your copy now!

KaiaAndJen_KetoInAnInstant.JPG

There are so many ways to get the book! Here are a few retailers:

  • Click HERE for Amazon

  • Click HERE for Apple Books

  • Click HERE for Barnes & Noble

  • Click HERE for Indiebound

  • Click HERE for Books A Million

  • Click HERE for Google Play

  • Click HERE for Hudson Booksellers

  • Click HERE for 800 CEO Read


KETO RECIPE: Gummies


Missing gummies in your life?! Make your own keto gummies! These are so super simple and you can have fun with them by using different molds and flavors of sugar free jello. I like to add heavy whipping cream, which is totally optional but adds a nice creaminess. Full fat coconut cream also works if you are dairy free. It makes 24 little bears and the whole batch only have 4g of total carbs.

INGREDIENTS

• 1/2 cup of HWC or coconut cream
• 1, .3oz box of sugar-free Jell-O, any flavor
• 1 tbsp unflavored gelatin

DIRECTIONS

1. In small saucepan, heat the HWC over medium heat
2. Add Jell-O and gelatin and stir until combined
3. Use a dropper to place mixture into silicone molds
4. Refrigerate for an hour, unmold the gummies

Store gummies in airtight container in the refrigerator. Enjoy!

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice


CHECK ME OUT ON GOODMORNINGAMERICA.COM!


KetoGoodMorningAmerica.jpg

Can you keep it keto during food focused celebrations like the Super Bowl?!

Of course you can! I was super excited when the team at Good Morning America reached out and wanted to include some of my recipes in their round up of Whole 30 and Keto Super Bowl Recipes You and Your Guests Will Love.

They shared my Cheese Chips and Guacamole recipe from my newest book Keto In 30 Minutes, as well as my Green Chile Meatballs and Chocolate Chip Cookies from The Big Book of Keto!

 

CHEESE CHIPS AND GUACAMOLE

INGREDIENTS

1 cup shredded cheese (such as Mexican blend)
1 avocado, mashed
Juice of 1/2 lime
1 teaspoon diced jalapeno
2 tablespoons chopped fresh cilantro leaves
Pink Himalayan salt
Freshly ground black pepper

DIRECTIONS

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Add 1/4 cup mounds of shredded cheese to the pan, leaving plenty of space between them, and bake until the edges are brown and the middles have fully melted, about 7 minutes.

  3. Set the pan on a cooling rack and let the cheese chips cool for 5 minutes. The chips will be floppy when they first come out of the oven but will crisp as they cool.

  4. To make the guacamole, in a medium bowl, mix together the avocado, lime juice, jalapeno and cilantro and season with pink Himalayan salt and pepper.

  5. Top the cheese ships with the guacamole and serve.

 

GREEN CHILE MEATBALLS

Recipe from The Big Book of Keto,  click HERE  to purchase on Amazon

Recipe from The Big Book of Keto, click HERE to purchase on Amazon

INGREDIENTS

1/4 pound ground pork
1/4 pound ground beef
1/4 cup canned green chiles
1/4 cup crushed pork rinds
1 large egg
2 teaspoons taco seasoning
1/2 cup salsa verde

DIRECTIONS

  1. Preheat the oven to 400 degrees F.

  2. In a bowl, mix the pork, beef, green chiles, pork rinds, egg and taco seasoning.

  3. Form the mixture into eight meatballs and place in a baking dish.

  4. Pour the salsa verde over the meatballs.

  5. Cover the dish with aluminum foil.

  6. Bake for 30 minutes, uncovering the dish for the last 5 minutes.

 

KETO CHEWY CHOCOLATE CHIP COOKIES

Recipe from The Big Book of Keto,  click HERE  to purchase on Amazon

Recipe from The Big Book of Keto, click HERE to purchase on Amazon

INGREDIENTS

1/4 cup unsalted butter
1 1/4 cups almond flour
1/4 teaspoon salt
1/4 cup erythritol
1/4 teaspoon cream of tartar
1 large egg
1 teaspoon vanilla extract
1/4 cup sugar-free chocolate chips

DIRECTIONS

  1. Preheat the oven to 350 degrees F.

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

  3. In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.

  4. In a large bowl, combine the almond flour, salt, erythritol and cream of tartar. Stir to combine.

  5. In a small bowl, combine the egg, vanilla and cooled butter. Whisk together.

  6. Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.

  7. Scoop out 2 to 3 inch mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit.

  8. Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.

  9. Let the cookies cool for 10 to 15 minutes before transferring them to a cooling rack to cool for an additional 15 minutes.

  10. These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store them in the refrigerator.

 

I’m so thankful to Good Morning America for sharing healthy options with people and showing how keto can easily (and deliciously) be incorporated into everyday life!

KETO RECIPE: Keto Blueberry-Blackberry Ice Pops


Keto Blueberry-Blackberry Ice Pops

Blueberries are my favorite fruit, and blackberries are a close second. So I created a creamy, refreshing ice pop using both. The color of these ice pops is gorgeous! These also make yummy fat bombs!

INGREDIENTS

  • 6.5 oz of coconut cream from a can

    • You could also use 3/4 cup of heavy whipping cream or 3/4 cup of full fat coconut milk

  • 2 tsp of Swerve or 2 drops of liquid stevia

  • 1/2 tsp of vanilla extract

  • 1/4 cup mixed blueberries and blackberries (fresh or frozen)

DIRECTIONS

  1. In a food processor (or blender), mix together the coconut cream, sweetener, and vanilla.

  2. Add the mixed berries, and pulse just a few times so the blueberries retain their texture.

  3. Pour into ice pop molds and freeze for at least 2 hours before serving.

All photos by @keto_alice

This recipe can be found in my first cookbook The Easy 5-Ingredient Ketogenic Diet Cookbook


KETO IN 30 MINUTES RECIPE: Italian Sausage Soup


This cozy soup has a wonderful kick to it that will keep you extra warm on those chilly nights. I love the slightly spicy Italian sausage inside that gives it a great kick. I also love to add a generous amount of parmesan cheese on top ;)

The original version uses Spinach, but you can also use kale or cabbage, see below for variations.

Photo by Patrick Maese, click  HERE  to meet him

Photo by Patrick Maese, click HERE to meet him

ItalianSausageSoup.png