Tag: almond flour

Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.


I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

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Chipotle Dipping Sauce

Author Amye Melton

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle peppers with adobo sauce seeds removed and chopped
  • 1 lime juiced
  • pinch salt

Instructions

  • Which all ingredients together in a small bowl. Serve.
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Fish Cakes

Servings 4
Author Amye Melton

Ingredients

  • 3/4 pound white fish (I used snapper)
  • 1/2 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1/4 cup chopped green onions optional
  • 1/4 cup chopped fresh parsley optional
  • Chipotle Dipping Sauce optional, for serving

Instructions

  • Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
  • Add remaining ingredients and pulse a few times to combine.
  • Using a large scoop, scoop out mixture and form into cakes, using your hands.
  • Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
  • While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
  • Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
  • Drain on a paper-towel lined pan.
  • Serve plain for with Chipotle Dipping Sauce.

Low-Carb Biscuits and Gravy (Keto, GF)

Where did the phrase “fat and happy” come from? From where I stand, I can tell you that it’s not true. I know that I am not alone in saying I have spent this pandemic baking, cooking, and eating anything my heart desired. Quite frankly, I feel miserable!

Last week I cleaned out the cabinets and the refrigerator! I am taking control of this madness! Of course, I turned to the way of eating that I can rely on best, and that is low-carb.

Growing up in the south, I have had my share of homemade biscuits and gravy. That has always been one of those things I want my mom to make when I go home. Biscuits and gravy are one of those comfort foods that makes all with the world right again.

This recipe comes from the very first Keto cookbook I ever bought, Simply Keto by Suzanne Ryan.  She did a jam-up job creating this recipe!  These Keto Gravy and Biscuits are one of my favorite “good for me” breakfasts! The biscuits alone are nothing to write home about but topped with this tasty gravy, they are incredible. I have never had anyone turn down these biscuits and gravy, health-conscious or not.

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Low-Carb Gravy

Course Breakfast
Servings 2
Author Amye Melton

Ingredients

  • 4 ounces breakfast sausage
  • 3 ounces cream cheese softened
  • 1/3 cup half-and-half
  • Salt and black pepper
  • 1 batch 60-Second Mug Biscuits recipe follows

Instructions

  • In a small skillet over medium heat, brown the sausage, breaking up as it cooks.
  • When the sausage has browned, add the cream cheese and stir until blended.
  • Add the half-and-half and mix well.
  • Allow the gravy to reduce and thicken slightly over medium heat then remove from heat.
  • Season with salt and lots of black poepper.
  • Serve over biscuit.

Notes

Nutritional Info:
Calories: 518
Fat:  46 g.
Net Carbs:  6 g.
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60-Second Mug Biscuits

Course Breakfast
Servings 2
Author Amye Melton

Ingredients

  • 1 large egg
  • 3 tablespoons blanched almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon avocado oil
  • 1/4 teaspoon baking powder
  • Pinch of salt

Instructions

  • Place all the ingredients in a microwave-safe mug and mix with a fork until smooth. Use the back of a spoon to smooth the top.
  • Microwave for 1 minute (you may need to adjust the cook time based on your microwave).
  • Carefully remove the mug from microwave (it will be hot), cover with a plate, and turn upside down to allow the biscuit to slide from the mug onto the plate.
  • Set the muffin on its die and cut into 4 even slices.

Notes

Nutrition: 
Calories:  182
Fat:  16.5 g.
Net Carbs:  2 g.

Keto Khachapuri

 

Surprise, I found an recipe I forgot to share!  It actually cooled off her over the weekend and it’s spectacular!  I wore boots for the first time on Sunday.  I LOVE IT!  I even made my first pot of chili over the weekend, that obviously I was craving when I first wrote this.  😂

I have a feeling I am not in the minority when I say I have already decorated for fall. Maybe I’m hoping it will bring on the colder weather. I love summer, and it has been a great summer. In fact, a very eventful summer for my family, but good. However, I am over it this year. I am ready for everything that comes with autumn, like bonfires, sweaters, and boots. I’m even craving chili!

Not at all chili, but a breakfast that I can’t get enough of these days is Khachapuri. Khachapuri is a traditional Georgian dish of cheese-filled bread.

To make the keto version of this bread, start with fathead dough.  Fathead dough can be a little dry on its own. It is used in various ways for low-carb and keto diets. Most commonly is probably to make bagels.

The dough comes together quickly. Rolled and filled with a tasty cheese mixture and topped with an egg, these Khachapuri are a satisfying keto breakfast. You can rip off the crust and dip it in the cheese and egg. I usually top the Khachapuri with sliced avocado or fresh arugula, tossed with avocado oil.

 

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Keto Khachapuri

Course Breakfast
Servings 4
Author Amye Melton

Ingredients

  • Fathead Dough:
  • 3/4 c. almond flour
  • 1/2 Tbsp. baking powder
  • 1 1/4 c. shredded mozzarella cheese
  • 1 oz. cream cheese cubed
  • 1 lg. egg
  • 1 tsp. stevia
  • Everything but the Bagel Sesame Seasoning Blend optional
  • 1 lg. egg beaten for egg wash
  • Filling:
  • 3/4 c. shredded mozzarella cheese
  • 3/4 c. Feta cheese crumbled
  • 3/4 c. goat cheese crumbled
  • 2 med. eggs (one for egg wash)
  • butter

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper, set aside.
  • Mix together 3/4 cup shredded mozzarella, 3/4 cup Feta cheese and 3/4 cup goat cheese, set aside.
  • In a microwave safe bowl, combine the almond flour, 1 1/4 cups shredded mozzarella and cream cheese. Microwave on HIGH for 2 minutes, stirring halfway through.
  • Stir well, then add baking powder, stevia and egg. Mix well to incorporate.
  • Working quickly, while the cheese is hot, knead with you hands until a dough forms.
  • Divide you dough in half, then divide each piece in half. Place each piece on a sheet of parchment paper. Top with another sheet of parchment paper. Using a rolling pin, roll the dough into an oval shape.
  • Roll the edge of the dough up all the way around. Pinch the ends together, forming a boat shape.
  • Beat 1 large egg. Brush the rolled up section of the dough. Sprinkle with Everything but the Bagel seasoing, if desired.
  • Sprinkle half of the cheese mixture into the middle.
  • Bake in preheated oven for 5 to 8 minutes, or until cheese is beginning to bubble.
  • Remove for the oven, make a well in the hot cheese with the back of a spoon. Carefully crack an egg into the center of each boat. Top with a dot of butter. Return to the oven for about 5 minutes. Remove from oven. (Egg will continue to cook slightly outside of the oven.)
  • Cool a few minutes. Sprinkle with salt and pepper. Garnish as desired.

Notes

Nutritional Information:
Net Carbs:  7 g.
Fat:  41 g.
Protein:  31 g.
Calories:  528

Keto Cheddar Sausage Breakfast Muffins

 

KETO-CHEDDAR-SAUSAGE-BREAKFAST-MUFFINS2

As a child and young adult, I was not a breakfast person. It seems I went from no breakfast, to loving a carb-filled breakfast overnight. My breakfast of choice was always French toast, muffins, pancakes, waffles or granola. I could eat more carbs in my morning meal than I now eat in an entire day!

Greg is the breakfast chef at our house on Sunday mornings. I love waking up to the smell of coffee and bacon cooking. Although breakfast is my favorite meal of the day, I do not enjoy getting up to cook. When the kids were small and in school, I felt it was my job to send them to school with a good breakfast in their bellies. Those days have passed. Coming into a clean kitchen in the morning to drag out pots and pans, and make a mess, is not my ideal way to start the day.

Nowadays, I like to prepare something that can last several days, and these Keto Cheddar Sausage Breakfast Muffins are just the ticket. They are by far my favorite keto muffins to date. Greg likes the savory muffin better than sweet, so it’s a family pleaser too.

They are easy and so, so yummy! I have only used breakfast sausage, but I’m sure these muffins would be great with bacon or even diced ham. I plan to try them with country ham soon. Now, if I could just find a keto cane syrup my country girl breakfast would be complete!

KETO-CHEDDAR-SAUSAGE-BREAKFAST-MUFFINS2
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Keto Cheddar & Sausage Breakfast Muffins

Servings 8
Calories 357kcal
Author Amye Melton

Ingredients

  • 4 oz. cream cheese softened
  • 1 lg. egg
  • 1 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1 1/2 c. blanced almond flour
  • 1 c. shredded cheddar cheese
  • 1/4 c. heavy cream
  • 1/4 c. water
  • 6 oz. sausage cooked and drained

Instructions

  • Preheat oven to 350℉.  Spray a muffin tin with nonstick cooking spray and set aside.
  • In a medium bowl, using a hand mixer, combine the cream cheese and egg until well blended.  
  • Add the garlic, salt and baking powder and mix.
  • Add the almond flour, cheese, heavy cream and water.  Mix until ingredients are incorporated.
  • Fold in the sausage.  
  • Scoop the dough evenly into 8 muffin cups.  
  • Bake 20 to 25 minutes or until muffins are golden brown and done through.  
  • Cool in pan for 5 minutes.  Remove from pan to a cooling rack.  If refrigerating cool completely before storing in a airtight container.  

Notes

Nutritional Information:
4g Net Carbs; 32g Fat; 14g Protein; 357 Calories

Keto Chocolate Mug Cake

Keto Chocolate Mug Cake

Even after six months of keto, I would still consider myself a Carboholic. I continue to battle the urge to sit down to a plate of French toast or pancakes. Even though resisting is easier on keto, the mind games still exist. Mind games because most of the time I’m not even hungry.

I have struggled with baked goods on keto. I want to find keto substitutions for some of my favorite foods, but the majority of my baked foods have ended up in the trash.

Swerve seems to the be a very popular sweetener, and I don’t care for it in large amounts. Swerve is erythritol and an excellent option for most people. It has 0 calories per gram and little-to-no digestive disruption. However, there is a slight cooling effect in your mouth that I can’t bring myself to accept.

Maybe I am more sensitive to this cooling effect than most. I have tried mixing Swerve with other sweeteners to cut down on the cooling effect, and I still can’t find a happy medium.

My cousin, Linda, recently suggested a product that she has been using. It’s called Pyure, and has erythritol in it but it is mixed with  organic stevia.  Thus far I am delighted with this sweetener and I can’t wait to try it in different recipes.

Linda sent me this recipe along with the Pyure suggestion. It is fantastic, chocolaty, moist and delicious! Although a little higher in carbs than some keto foods, if I plan for it in my daily macros it seems to curb my carb cravings.

Keto Chocolate Mug Cake
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Keto Chocolate Mug Cake

Course Dessert
Servings 1
Calories 532kcal
Author Amye Melton

Ingredients

  • 2 tbsp. butter
  • 1/4 c. almond flour
  • 2 tbsp. cocoa powder
  • pinch kosher salt
  • 1/2 tsp. baking powder
  • 1 tsp. Pyure Organic Stevia
  • 1 lg. egg beaten
  • 60 Lily's Dark Chocolate Chips
  • 2 tbsp. whipped cream

Instructions

  • Place butter in a microwave-safe mug and heat until melted.  
  • Add almond flour, cocoa powder, salt, baking powder and stevia.  Mix well.
  • Stir in beaten egg until well blended.
  • Add chocolate chips and stir.  
  • Microwave 45 seconds to 1 minute or until cake is set but still fudgy.
  • Top with whipped cream and serve.  

Notes

Nutritional Information:
9g Net Carbs; 49g Fat; 15g Protein; 532 Calories