Tag: coconut flour

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 French Toast (Slow Cooker)

Greg and I have started this year doing something relatively new to me. We are now campers! My only camping experiences until lately were terrible. When I was a girl, my parents bought a big tent with all the supplies. We went once and never again. My mother wasn’t cut out for roughing it.

My second camping trip was shortly after Greg and I married. He borrowed a tent, and we set out to Lake Lanier. We arrived at the campground after dark and started setting up. He was doing all the work and had me holding a lantern. The problem was, bugs were attacking me because I was holding the light. It did not take long for my complaining to start an argument. By the time the tent was set up, and we were inside, it commenced to storm. I quickly informed Greg that I was not going to sleep under trees, on top of roots, and in the lightning! We ended up in the back of Greg’s 4-Runner sleeping for the night.

We have had a couple of camping experiences since then. However, it wasn’t until October, when camping in our fixer-upper camper, that we had never fixed up, that we discovered camping was something we could enjoy.

We bought a new camper and picked it up the day before Thanksgiving. After taking her out for the first time, I can officially say that I loved it, and I can’t wait for the next trip!

Now that I’m back home, back to reality, and have no holidays in sight, my diet needs to change somewhat. French Toast is my favorite breakfast food, and you know that’s off-limits on most healthy eating plans. Keto French Toast (Slow Cooker) has the taste without the carbs, so I think it’s the perfect recipe to start the new year! It’s easy and a delicious breakfast that can be made ahead of time and reheated throughout the week. It takes about two hours to cook in a slow cooker, and who doesn’t love a slow cooker recipe?

 

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Keto French Toast (Slow Cooker)

Course Breakfast, Keto
Servings 8
Author Amye Melton

Equipment

  • Slow Cooker

Ingredients

  • 12 tablespoons butter softened
  • 12 large eggs
  • 12 ounces cream cheese softened
  • 1 tablespoon vanilla extract
  • 2 1/2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 8 drops stevia

Instructions

  • Preheat the slow cooker to high and spray with nonstick cooking spray.
  • In a blender, combine butter, eggs, cream cheese, vanilla extract, coconut flour, cinnamon and stevia. Combine ingredients until smooth, then pour into the slow cooker.
  • Cook on high for 2 hours, or until a knife inserted into the center comes out clean.
  • If desired, sprinkle with powdered Swerve, ground cinnamon and serve with sugar free syrup.

Notes

Macros: (does not include desired toppings)
Net Carbs:  4 g.; Fat: 42 g.; Protein 13 g.; Calories 447

Faux Jalapeño Cheddar Cornbread (Keto/Low Carb/Gluten Free)

Faux Jalapeño Cheddar Cornbread

 

I would say that I am a cornbread expert. I may not be the best in preparing cornbread, but I can spot good southern cornbread with just one taste. There are occasions when I don’t even need to taste it. I can tell if it’s the good stuff by the way it looks. You see, I was raised on the best southern cornbread! I would put my mama’s cornbread up against any cornbread.

I know that just like anything else, cornbread is a matter of personal taste. However, in my opinion, the criteria for good cornbread is a crispy, golden brown crust, it has to be moist, and no sugar.

Cornbread is a must for chili or stew, and it’s that time of year. I have been experimenting with a keto version of Jalapeno Cheddar Cornbread, and I think I have found a winner.

This Faux Jalapeno Cheddar Cornbread is an excellent substitution for the real thing. It’s moist, and the texture is so much like cornbread you may even fool yourself!

Faux Jalapeño Cheddar Cornbread
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Faux Jalapeño Cheddar Cornbread

Course Keto
Cuisine American
Servings 12 servings
Calories 296kcal
Author Amye Melton

Ingredients

  • 2 c. almond flour
  • 2 Tbsp. coconut flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 eggs
  • 4 Tbsp. heavy whipping cream
  • 1 c. sour cream
  • 1 stick butter melted
  • 1 lg. jalapeno chopped
  • 2 Tbsp. chopped green onions
  • 1 1/2 c. shredded cheddar cheese

Instructions

  • Heat butter in a medium cast iron skillet.  
  • Preheat oven to 375℉.
  • In a large bowl mix the almond flour, coconut flour, baking powder and salt.    
  • In a medium bowl mix the eggs, whipping cream, sour cream, and melted butter.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Stir the shredded cheese, chopped jalapeño and green onions to the mixture.
  • Pour mixture into the heated cast iron skillet.  
  • Bake at 375℉ for 20 - 30 minutes or until golden brown and cooked through.

Notes

Calories = 296
Net Carbs = 3 g
Fat = 26 g
Protein = 9 g