Hi everyone!  I’ve had several requests to share some recipes I’ve tried since switching over to the Keto Diet.  Here are a few I’ve tried and liked so far….

Bacon Cheeseburger Casserole – This was the first new recipe I tried…and it did NOT disappoint!

• 1/2 pound bacon
•  1 pound ground beef
•  1/2 sweet onion
•  1 clove garlic
•  4 tablespoons cream cheese
•  2 tablespoons reduced sugar ketchup
•  1 tablespoon yellow mustard
•  1 tablespoon Worcestershire sauce
•  1 teaspoon seasoned salt
•  4 large eggs
•  1/4 cup heavy cream
•  1 teaspoon ground pepper
•  1 teaspoon hot sauce
•  8 ounces grated cheddar
•  1 teaspoon fresh dill

1. Dice the bacon into small pieces and place in a large skillet over medium heat. Cook, stirring often, until crisp. Remove bacon from pan and set aside. Drain grease from pan.
2. Add the ground beef to the skillet and cook until browned, crumbling as it cooks. Drain fat.
3. Add the onion and garlic to the skillet with the beef and cook until translucent, about 5 minutes.
4. Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.
5. Spread the beef mixture into a greased 8×8 baking dish. Top with the cooked bacon.
6. Crack the eggs into a medium bowl and whisk together with the heavy cream until combined. Stir in the pepper and hot sauce.
7. Pour the egg mixture over the beef and bacon.
8. Top with the cheddar cheese.
9. Bake at 350 degrees for 30 minutes or until set and golden on top. Sprinkle with dill before serving.

 

Cauliflower Mac & Cheese – So good you don’t miss the pasta!

• • 1/4 teaspoon kosher salt
  • 12 oz bag cauliflower
  • 1/2 cup heavy cream
  • 1 ounces cream cheese
  • 1 teaspoons Dijon mustard
  • 1 cup shredded sharp cheddar, divided (reserve 1/2 cup for topping)
  • 1/8 tsp freshly ground black pepper
  • Sprinkle garlic powder

1. Preheat oven to 375 degrees F.
2. Bring a large pot of water to a boil. Season the water with salt.
3. Spray an 8×8 baking dish with vegetable oil spray.
4. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside.
5. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1½ cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.
6. Remove from heat, pour over the cauliflower, and stir to combine.
7. Top with the remaining ½ cup cheese and bake until browned and bubbly, about 15 minutes.
8. Allow to cool about 5 minutes then serve.

 

Keto Buns – Had these with sausage burgers this week, mmmmm…

• • 4 tbsp lard melted (unsalted butter and beef tallow also works)
  • 4 eggs
  • 1/2 tsp Himalayan salt
  • 100 g blanched almond flour
  • 1 tbsp rosemary
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tsp onion flakes

1. Preheat the oven to 220C/430F.
2. Add the melted lard and eggs inside the stick blender beaker. Add the rest of the ingredients (don’t skip the salt) over the liquid and add your stick blender inside the beaker. Pulse 5-10 times until all of the batter is completely mixed together.
3. Pour equally in 6 silicone jumbo muffin moulds (sprinkle the extra sesame seeds over each bun if you wish). If you want an even thicker bun, you could pour the batter into 4 moulds instead of 6. Place in the oven. Bake for 26 minutes. Take out of the oven and let completely cool before cutting.

 

Like the Real Thing Lasagna – It’s all in the name, I couldn’t believe how incredibly good this was

• For the “Noodles”
• 2 large eggs
• 4 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1 1/4 cup mozzarella cheese, shredded
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• For the Filling
• 1 lb ground beef
• 1 1/2 cups Three Cheese Marinara Sauce, divided
• 3/4 cup mozzarella cheese, shredded
• 6 tbsp whole milk ricotta cheese
• 1 tbsp minced onion flakes (I use these)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp Italian seasoning

1. For the “Noodles”
2. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
3. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
4. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
5. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
6. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
7. Spread the mixture into the baking dish, forming a nice even layer.
8. Bake on the middle rack for 20-25 minutes.
9. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
10. For the Filling
11. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
12. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
13. Putting it all together
14. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
15. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
16. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.