I’m still going on the low-carb bandwagon, mainly because I had a little bit of a hiccup in January. I was literally sick for 21 days out of the month. TWENTY. ONE. DAYS. Now, to clarify, I wasn’t running a fever or had the flu. But I battled a sore throat, ear infection, cough, congestion, runny nose, and headaches for the entire three weeks. It wasn’t until last weekend I actually got some relief. Anyway, since I’m back doing low carb, I decided to try a recipe I pinned on Pinterest a while back for a microwave Keto cheesecake in a mug! Woohoo!
Here’s what I used:
~2 oz cream cheese, cubed
~ 1/4 teaspoon vanilla extract
~1/2 teaspoon stevia
~1 large egg
First, I put the cream cheese in my mug and popped it in the microwave for 15 seconds. Then, I added the vanilla and Stevia.
After that, I added the egg. I had to stir a for a hot minute to get the batter smooth, so remember that if you try this!
Then, the mug went back into the microwave for another 90 seconds.
After that, I put the cheesecake onto a small plate and refrigerated it for an hour. When it was done, I added some whipped topping and strawberries.
Y’all…this was…in a word: DISGUSTING.
OMG this is probably one of my biggest Pinterest fails EVER. Seriously. It was so freaking gross. It legit just tasted like creamy eggs. I took one bite and then threw it all in the trash.
While doing the Keto diet, I honestly haven’t missed bread *too* much. But there are days when you just want a little carby-somethin’ to satisfy a craving. I’ve made Keto rolls before and I REALLY like them, but I didn’t have the time to make them the other morning. Thankfully, after consulting Pinterest, I found this:
I gathered my ingredients and set to work!
~3 tbsp almond flour
~1 1/2 tbsp melted butter
~1/2 tsp baking powder
~1 egg white
Mix up all the ingredients in a microwave-safe mug:
Then pop it in the microwave for 90 seconds:
I waited a few minutes before popping it out of the mug and then I cut it in half–it actually looked like a real English muffin!
I thought it was pretty good, but it was super dry. I smashed up a raspberry and spread it on top like a jam and that helped a lot!
Was this absolutely delicious? Not really. Would it work if I was deep in the throes of a bread craving? Eh, maybe. Personally, I think I’ll stick to baking the Keto rolls!
Have you ever tried this recipe? What did you think? Share in the comments below!
Last week, a friend of mine posted a picture of some new products she found at the grocery store. They were a part of the new riced cauliflower line from Green Giant! Intrigued, I bought one of the products to try–the riced cauliflower stuffing!
This healthy version of the Thanksgiving staple is packed with cauliflower, carrots, celery, cranberries, and tasty herbs and spices! Its super easy to cook (and by “cook” I mean pop the bag in the microwave for like, 5 minutes) and its done!
We had ours on the side of Keto chicken and asparagus! It was actually pretty good! I mean, I don’t think it will completely take the place of stuffing, but it was nice to have a healthier alternative!
Have you tried this yet? What did you think? Share in the comments below!
As some of y’all know, I’m trying to up my protein intake so I can build more muscle. Not that I’m trying to be the female version of Arnold Schwarzenegger or anything, I just want my protein intake to be substantially more than my carbohydrate intake. (Because lower carb + more protein = more fat loss.)
Anywhoo, its been kind of a struggle to find protein-friendly snacks and treats that aren’t beef jerky or meatballs. The other day I was craving a chocolate shake and I just didn’t have the energy to make a Keto-friendly one, so I went to Walmart to see what I could find. Enter this:
I was a little nervous at first because I was afraid it would taste like a Slim Fast shake (of which I’m not a fan) but I was pleasantly surprised! This shake was sooooo good! The entire bottle was only 160 calories, 4 grams of fat, and 20 grams of protein! I haven’t tried any other flavors, but I seriously think I will because this one was so tasty!
I’m still working on shedding those last few pounds I’m still carrying from having Huff the Babe (yes, he’s two and a half; no, I don’t think I should have lost this a long time ago) but it gets a little frustrating to stay within my macros–especially in the summer heat–when I just really want some ice cream to chow down and cool off. Thankfully, I found a great dessert that won’t bust my macros and actually tastes good!
I found this delicious dessert from the site Hip 2 Keto, which has a ton of Keto Diet-friendly recipes and food ideas! Here’s what the recipe called for:
1 cup heavy whipping cream
1 tablespoons almond butter
2 tablespoons unsweetened cocoa powder
5 drops liquid Stevia (I would actually use Splenda; the Stevia didn’t “sweeten” it that much and it was a wee bit bitter)
1 teaspoon vanilla extract
First, mix up all the ingredients in a small bowl until soft peaks form. This took me about 2-3 minutes.
Then, place your mixture in the freezer for about 30 minutes to an hour. You want it to be *just* on the edge of freezing without being completely frozen. Then, remove from the freezer, stir, and place your mixture into a gallon size, zip top bag. Cut the corner off and pipe the frozen treat into three cups, distributing evenly.
This was pretty good! It was a little bitter for my taste, but Huff the Hubs really liked it! I added some fat free whipped topping to mine and it helped the taste IMMENSELY! If you’re wondering, here are the nutrition facts for the “frosty”:
Have you ever tried this before? What did you think? Share in the comments below!
Sometimes, eating lower carb is a wee bit difficult when you crave your old favorites. The other day, I wanted tacos SO. FREAKING. BAD. and I didn’t think I’d be able to have them because, Keto. Then I saw a friend of mine had made taco shells with shredded cheese! You read that right: shredded cheese! And I HAD to try it out!
Here’s what I used:
Yup. That’s it. Shredded cheese.
First, you’ll need to preheat your oven to 350F. Then, on a parchment-paper lined baking sheet, make 1/4 cup piles of cheese about 2 inches apart. Press the cheese down lightly so it makes one layer instead of a little mound.
Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then place it over the handle of a wooden spoon or another utensil that is balanced on two cups.
Allow to cheese cool completely then remove—you’ve got yourself a low carb taco shell!
I actually liked these MUCH better than the regular shells. Tortilla shells fall apart so easily and you lose all that yummy goodness on your plate (or lap, if you’re a messy eater like myself) and it’s so frustrating! These shells stayed in place and added a new flavor to the tacos! I LOVED them and will absolutely be making them again!
Oklahoma City News, Entertainment & Occasional Humor • Established 2007