1.Avocado bacon balls
● 4 Bacon slices (about 4 oz cooked weight)
● 1 whole Avocado peeled and cut up (about 5 oz total weight)
● ¼ cup quality butter
● 2 oz cream cheese
● 1 tbsp garlic powder
● 1 tbsp jalapeno pepper chopped up very fine (IF YOU WANT TO SPICE IT
● 1 tbsp lemon juice
● 2 tbsp onion, chopped fine
● Salt and pepper to taste
Preheat oven to 400 degrees.
1. Take a rimmed cookie sheet and put a wire rack on top of it for cooking your bacon. I prefer to line mine with foil or parchment but it’s only for convenience of an easier cleanup. We will be using some of the grease in the bottom of the pan, so it is your choice.
2. Place bacon on the wire rack and cook until crisp. I use thick sliced bacon and it usually takes about 20 – 25 minutes at the above 400 temperature. If you are using thinner bacon, just watch to ensure you don’t burn it.
3. After cooked and cooled, crumble or process thick bacon or crumble thinner bacon into small pieces and set aside.
4. In a mixing bowl, combine avocado, softened butter and creamed cheese.
5. Mix until all three are combined, but don’t worry if there are chucks. Those will taste good!
6. Add garlic powder and lemon juice and then salt and pepper to taste.
7. When the mixture is well combined, and this will probably require you to use your hands to mix well.
8. Taste and evaluate your seasonings.
9. Now add onion and jalapeno pepper (optional) and stir in.
10.Finally add some bacon grease drippings from your bacon pan, just enough tohelp your mixture become creamy, and ohhhh that bacon grease will add so much flavor and then stir some more.
11.Now put in refrigerator for about an hour to cool and get firm.
12.Using a large serving spoon or an ice cream scoop, divide your mixture into 9 balls and roll or dab them in your bacon crumbs.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 470 kcal
● 500 g sausages
● onion flakes to garnish
● Fat head pastry
● 170 g pre-shredded/grated mozzarella or Edam/mild
● 85 g almond meal/flour
● 2 tbsp cream cheese full fat
● 1 egg
● pinch salt to taste
● 1 tsp onion flakes
Pre-cook the sausages
1. Cut the sausage casing down the centre using a sharp knife. Peel backthe casing and discard.
2. Place each sausage on a lined baking tray and cook at 180C/350F for 10minutes.
1. While the sausages are cooking, prepare the Fat Head pastry.
2. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
3. Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and onion flakes. Mix.
4. Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment.
5. Cut the Fat Head pastry along one side and place the sausages along that edge. Begin to roll as shown in the pictures above and cut off the excess pastry.
6. Cut into sausage rolls and spray or drizzle oil over the top. Sprinkle with onion flakes (or sesame seeds) to garnish.
7. Bake at 220C/425F for 12-15 minutes, or until golden all over.
Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
3.Pinwheels with bacon and cream cheese
● 8 slices of ham or salami lunch meat thick sliced (or double up thinly sliced
● 5-8 slices bacon cooked
● 4 oz cream cheese softened
● 1-1/2 teaspoons homemade ranch seasoning
● 1/4 cup black olives chopped
1. Place the salami or ham down on a cutting board in overlapping rows 4×2.
2. Spread cream cheese over the salami. If your cream cheese is too hard to spread with a knife, you can try placing it between two sheets of wax paper and rolling it flat with a rolling pin and then placing it onto the salami or ham.
3. Sprinkle the ranch seasoning on the cream cheese and then add the black olives. (alternatively, you can blend seasonings into cream cheese before spreading).
4. Lay the strips of bacon across the cream cheese in the short direction.
5. Carefully roll the pinwheels – long side to long side, rolling as tightly as possible.
6. Hold the roll securely and cut into 1-2″ pieces.
7. Serve as an appetizer or wrap each piece individually with plastic wrap for single-servings.
Prep Time: 40m
● Cook Time: 10m
● Total Time: 50m
● 5 one ounce sticks of mozzarella string cheese, halved widthwise
● 1/2 cup + 1 tablespoon grated parmesan cheese
● 1 tablespoon coconut flour
● 1 teaspoon baking powder (optional)
● 1/2 teaspoon garlic powder
● 1 teaspoon Italian seasoning (or 1/2 t. each of dried basil and oregano)
● 1 egg
● salt and pepper to taste
1. Whisk egg with salt and pepper in a small bowl. In a separate shallow dish, combine the dry ingredients.
2. Dip each piece of cheese into the egg, and then roll in the parmesan mixture to coat. Repeat this twice to form a double coating on each cheese stick.
3. Place cheese sticks into a small rectangular dish or other container, and chill in the freezer for at least 25 minutes.
4. Heat about half an inch of oil in a frying pan over medium heat.
5. Fry cheese sticks until golden brown, about 60 to 90 seconds per side. Drain excess oil on paper towels.
6. Serve alone, or with a side of low carb marinara sauce for dipping.
24 “sandwich style” pepperoni slices (2+ inches wide)
24 small basil leaves
1 small jar pizza sauce
24 mini mozzarella balls
sliced black olives (optional)
1. Preheat the oven to 400 degrees F. Using kitchen sheers, snip 4 – 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
2. Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
3. Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by a 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
4. Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.
6.Rosemary Parmesan crackers
● 1 1/2 cups raw sunflower seeds
● 1/2 cup chia seeds
● 3/4 cup finely grated Parmesan
● 2 tbsp chopped fresh rosemary
● 1/2 tsp garlic powder
● 1/2 tsp baking powder
● 1 large egg
● 2 tbsp melted butter
● 1/2 tsp kosher salt
1. Preheat oven to 300F.
2. In a high-powered blender or food processor, grind the sunflower seeds and chia seeds until finely ground (I actually grind mine in batches in my coffee grinder, it works quite well). Then measure out 1 1/2 cups of the ground sunflower seeds and 1/2 cup of the ground chia seeds into a large bowl.
3. Stir in Parmesan, fresh rosemary, garlic powder and baking powder.
4. Stir in egg and butter until dough comes together.
5. Turn dough out onto a large piece of parchment paper and pat into a rough triangle. Top with another large piece of parchment paper. Roll out to about a 1/8-inch thickness, as evenly as you can. Remove top parchment
6. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with kosher salt. Transfer whole bottom parchment paper to a large baking sheet.
7. Bake 40 to 45 minutes, or until edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking.
apart. They will continue to crisp up as they cool (but I don’t blame you for breaking off the uneven edges and nibbling on those!)
7.Corn dog nuggets
■ 3 sausages snack sticks chopped
■ 1 cup almond flour
■ 2 tbs low carb sweetener granulated
■ 1 tsp baking powder
■ 3 eggs beaten
■ 4 tbs unsalted butter melted and cooled
■ Preheat the oven to 375F.
■ Mix together almond flour, sweetener, and baking powder in a bowl. Add
beaten eggs and cool melted butter. Mix everything together thoroughly.
■ Spoon the mixture into a six-hole muffin pan. Add 3 pieces of snack stick
to each muffin.
■ Bake for 12-15 minutes until cooked through.
3g net carb per muffin.
8.Pickle egg salad
● 6 large eggs
● 3 dill pickle spears
● 1 stalk celery
● 2 ounces cream cheese softened
● 3/4 cup mayo
● 1 tbsp. Apple cider vinegar
● 1/2 tsp. garlic powder
● 1/4 tsp. dill weed*
● salt & pepper to taste
1. Put eggs in large sauce pan and cover eggs by about 2 inches of water.
2. Bring eggs to rolling boil and let boil about 1-2 minutes.
3. Remove from heat and cover
4. Let stand covered about 15 minutes.
5. Drain eggs and rinse with cold water.
6. Peel eggs and chop into chunks and place in large serving bowl.
7. Add chopped dill pickle spears and finely diced celery.
8. Meanwhile in small bowl combine softened cream cheese, mayo, ACV, garlic powder, dill weed, and salt & pepper to taste.
9. Pour over egg mixture and gently combine.
10.Can be stored in fridge covered for up to 5 days.
*optional but I like to sprinkle egg salad with additional dill weed
**once I drain and rinse the eggs with cold water I place ice cubes in the cold water with the eggs for a few minutes and I’ve found this makes it much easier to peel them.
● 1 lb O Organics grass-fed ground beef
● 3 tbsp taco seasoning
● 2 tbsp O Organics salted butter melted
● 6 large eggs
● 6 ounces O Organics Mexican Blend shredded cheese
● 1 cup O Organics salsa
● Other garnish such as O Organics sour cream, sliced olives or guacamole
1. In a large skillet over medium heat, sauté the beef until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.
2. Preheat the oven to 350F and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer – if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.
3. In a large bowl, whisk the eggs. Add the taco meat and 4 ounces of the shredded cheese. Whisk thoroughly to combine.
4. Fill the muffin cups to about ¾ full and sprinkle with the remaining shredded cheese. Bake 15 to 20 minutes, until puffed and firm to the touch. Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release.
5. Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.
3 hrs 20 mins
3 hrs 50 mins
3 hrs 20 mins
3 hrs 50 mins
Homemade pork rinds, or chicharrones, are a healthy and flavorful keto snack
without the additives or hydrogenated oils.
Keyword: chicharrones, pork rinds
Calories: 152 kcal
● 3 to 5 lbs pork back fat and skin
● Extra cooking oil or lard if needed
● Sea salt to taste
● Pepper to taste
1. Preheat oven to 250F and set a wire rack over a baking sheet.
2. Using a very sharp knife, cut pork skin and fat into long strips, about 2 inches wide. Score the fat on each strip every two inches. Insert knife carefully between skin and fat on one end of the strip and remove a portion of the fat (you will end up with a thin layer of fat still on the skin and that is fine).
3. Once that first part of fat is removed, you can hold the skin in one hand as you slide the knife down the strip to remove the majority of the fat. Again, a little fat still clinging to the skin is okay.
4. When the fat has been removed, cut each strip into 2 inch squares and place, fat-side down, on wire rack.
5. Bake 3 hours, until skin is completely dried out.
6. Meanwhile, if you want to use the pork fat to cook your chicharrones, place it in a large saucepan over medium low heat. Cook gently until most of the fat has liquified, about 2 hours. This is also the same way you can render lard for future cooking use. Use a slotted spoon to remove anyremaining solids. Discard (or eat, they taste like bacon and are great on salad!).
7. When baking time is up, heat oil/lard to a depth of 1/3 in the pan. Or you can just have a few inches of oil and can cook your pork rinds in batches. Oil should be quite hot but not bubbling.
8. Add pork rinds and cook until they bubble and puff up, about 3 to 5 minutes. Remove and drain on a paper towel-lined plate. Sprinkle immediately with salt and pepper. Recipe Notes
*These counts reflect the nutrition in a serving of commercially made pork rinds because I could find no information regarding the nutrition of uncooked pork skin. They are made very similarly but would contain far less sodium since you season to taste with salt and pepper. Commercial brands add more sodium as a preservative.
1 hr 5 mins
● 2 cups almond flour
● 1/3 cup Swerve Sweetener
● 2 tsp cinnamon
● 1 tsp baking powder
● Pinch salt
● 1 large egg
● 2 tbsp butter melted
● 2 tsp molasses (optional, but improves colour and flavour)
● 1 tsp vanilla extract
1. For the crackers, preheat oven to 300F.
2. In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
3. Turn dough out onto a large piece of parchment paper or silicone liner and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 to 1/4 inch thickness.
4. Remove top parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Transfer the entire piece of parchment onto a baking sheet.
5. Bake 20 to 30 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Return to the warm oven (with oven off…if it’s cooled down too much, turn it on and set the temperature at no higher than 200F). Let sit another 30 minutes or so, then cool completely (they will crisp up as they cool).
Makes about 24 to 30 crackers (this will depend on how thin you roll your dough). Each cracker has 1.57 NET CARBS.
● 2 avocados
● 1/4 cup red onion (diced)
● 6 grape tomatoes
● 1 clove garlic
● 1 tbsp olive oil
● fresh cilantro
● 1 lime
● 1/4 tsp salt
● 1/8 tsp black pepper
● 1/8 tsp crushed red pepper (optional)
1.Cut, pit and mash your avocados in a mixing bowl.
2.Dice up your red onions and tomatoes and add them to your avocado.
3.Squeeze garlic clove and olive oil and mix to combine.
4.Now, add the cilantro and the juice of one lime as well. Season with salt and pepper to taste and crushed red pepper, if using.
5.Mix well and enjoy with some pork rinds or low carb crackers!
● 1 bunch kale
● 2 tbsp olive oil
● 2 tbsp Parmesan cheese
● 1 tsp garlic powder
● 1 tsp salt
● 1 tsp crushed red pepper
1.Start by washing and drying your bunch of kale. Make sure to dry them really well between some paper towels. If the kale is too wet with water when going in to the oven, it will steam instead of bake.
2.Rip into your desired pieces. Stem in or out, your preference.
3.Pour in your oil of choice; we used olive oil. And add in your seasoning.
4.Using your hands, gently massage and combine all the ingredients and make sure both sides of every leaf are shiny with oil.
5.Next, lay and space them out on a cookie sheet. We didn’t grease ours as our chips were oily enough.
6.Throw them into the oven at 350°F. After 8 minutes, check in on them. If they’re still soft, keep baking for 2 minute intervals. We ended up baking ours for about 12 minutes.
7.When they’re sufficiently crunchy, take them out and tip them over into a deep bowl.
14.Green Bean Fries
● 12 oz. green beans
● 1 large egg
● 2/3 cup grated parmesan
● 1/2 tsp pink Himalayan salt
● 1/4 tsp black pepper
● 1/2 tsp garlic powder (optional)
● 1/4 tsp paprika (optional)
1.Preheat the oven to 400°F and make sure your green beans are dry and snipped (the fibrous end cut off).
2.Combine the grated Parmesan cheese with the seasonings on a shallow plate and mix to evenly disperse everything.
3.Whisk an egg in a bowl large enough to drench the green beans in. Drench a handful of green beans in the beaten egg and let the excess drop off for a few seconds.
4.Gently press the green beans in the Parmesan cheese mixture and sprinkle some cheese over. Toss gently with your hands.
5.Place the green beans on your largest, greased baking sheet making sure they have room on all sides to crisp up in the oven. Bake for about 10 minutes, checking to see that the cheese has become slightly golden.
6.Let the green beans cool until they can be handled. Serve with some spicy mayo or ranch and enjoy!
15.Ground Beef Jerky
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
3 pounds ground beef or venison
5 teaspoons garlic powder
4 teaspoons sea salt
4 teaspoons fresh ground pepper
1 tablespoon liquid smoke
1. Combine all ingredients in a large mixing bowl.
2. Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
3. Dehydrate for 7-12 hours until dry and crisp.
4. Store up to 7 days in refrigerator or freeze for longer storage.
Makes 16 servings (2 strips each)
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