Ok, don’t even hem and haw about it. Just go out and get the air fryer toaster oven. I know that the possibilities are endless, but I feel the most excited about the ability to make CRISPY tortilla chips and CRISPY thin crust pizza!!!! Seriously, just buy it. Just click and buy. You won’t regret it! Pictures of heaven below.
All you need to do is set the air fryer to 300 degrees. Take a Mission Low Carb Tortilla, and spray each side with some avocado oil (or coconut oil). It cooks VERY fast, so keep an eye out for when it becomes a little bubbly and lightly browned, and flip to do the same on the other side.
While the cheesecake was AMAZING on its own, I had to add some of my blueberry sauce to make it the perfect package. I’m telling you, this was heaven. I cannot recommend it highly enough!
The most important thing to remember about this recipe is that you have to have all ingredients at ROOM temperature so that they will combine to make a creamy batter.
Ingredients: 16 ounces cream cheese (room temperature) 3 Tbsp unsalted butter (room temperature) 3/4 cup powdered Swerve sweetener (or other sugar substitute that is Keto friendly) 2 eggs (room temperature) 1/2 cup sour cream (room temperature) 1.5 tsp lemon zest 1 tsp vanilla extract Blueberry Sauce
Method:
Preheat the oven to 300 degrees.
In a mixer, combine cream cheese and butter until combined. Add the sweetener until incorporated. Next, put in one egg at a time. Beat in the sour cream, lemon zest, and vanilla extract.
Line a muffin tin with parchment cupcake liners. Pour batter into each one until about 3/4 full.
Place in the oven with a pan of water (for steam).
Bake for 45 minutes.
Allow to cool in the refrigerator for 3-4 hours before topping with blueberry sauce and serving.
My son was REALLY leery of this. After a bite, he said, “It really tastes exactly like a cheeseburger! It’s bread!” This was a great dinner. We topped ours with some sugar free relish, ketchup, mustard, tomato, and avocado. You really could put anything inside that you would like.
Cheeseburger Bread with red onion, bacon, and cheese.
In a skillet, saute red onion in 1 tsp of butter until caramelized.
Prepare the garlic butter by combining the butter and garlic into a small bowl and then microwave for 30-35 seconds. Stir in 1/4 tsp sea salt. Allow this to sit while preparing the dough.
For the dough, combine almond flour, garlic powder, salt, xanthan gum, 3/4 cup mozzarella cheese, and cream cheese and stir in a microwave safe bowl. Heat for about a minute and 30 seconds. Stir the mixture. If it is too stringy, heat for another 20-30 seconds in the microwave. Stir egg into the mixture with a fork until combined. With wet hands, form into a large rectangle on a baking sheet with parchment or a baking mat. Spread with wet hands being sure not to create a dough that is too thin (if it is getting tears or holes, it is too thin).
Create a single layer of four american cheese slices about 3/4 inches from the edge of the crust. Top with layers of beef, bacon, and onions and top with the last four slices of the american cheese.
Using the parchment or baking mat, start to roll the dough from the long side of the rectangle. Carefully roll one times completely. Tuck edges of dough under and carefully roll the dough back to the center of the baking mat. It should look like a long, oblong roll.
Brush the top of the roll with garlic butter. Score the top with a knife in 1-inch increments.
Bake for 20-25 minutes. Remove from the oven when the crust reaches a golden brown. If you’d like, you can brush remaining butter over the top and sprinkle with sesame seeds (optional).
This is incredibly easy to make with only three ingredients, and it is quite versatile. My husband puts it on his greek yogurt, I put it on crepes and pancakes, and now we are topping keto cheesecake with it.
Ingredients: 18 oz fresh blueberries 1/2 cup water 1/4 cup sugar substitute (I used swerve)
Method: In a saucepan over medium heat, add all ingredients. Simmer until desired consistency; approximately 30 minutes. Stir occasionally. It will thicken a bit as it cools.
If I’m being honest, the compote totally makes this come together. My husband and son both gobbled these up for dessert last night, so I figure it passes the non-keto test as well.
Pancake Method: Heat a non-stick griddle or skillet over medium heat. In a mixer, combine all ingredients except for the flour and baking powder. Combine until cream cheese is almost combined. Add remaining ingredients and beat until almost smooth.
Use a 1/3 cup measure to make each pancake which will be medium-large in size. Cook as you usually would with other pancakes. Top with compote (see recipe below)
Low Carb Blueberry Compote
Ingredients: 1.5 cups large fresh blueberries 2/3 cup water 1/4-1/3 cup sugar substitute (depending on how sweet you want it)
Method: In a saucepan, add blueberries and water. Simmer for 30 minutes, stirring frequently. Add sweetener. Continue to simmer until the liquid is reduced into a thick sauce. Taste to be sure it is to your desired sweetness and add more sweetener, if desired.
We are having a storm here, and we are low on groceries. I didn’t have enough ingredients to make another Stromboli, but I did have eggs and cheese. This was just crisped cheese under a couple of eggs. Dinner is done.
1/2 cup paleo breadcrumbs (don’t worry, they’re crazy easy)–optional
toothpicks
Method:
Preheat the oven to 350 degrees. On a flat surface, pound the chicken to approximately 1/4 inch thickness. Smear a thin layer of pesto over each piece of chicken, add approximately 1 Tbsp sun dried tomato to each piece, but space them out. Add a layer of prosciutto over the top. Roll the chicken and secure with toothpicks. Sprinkle (or roll) chicken with the breadcrumbs. Bake for approximately 30 minutes. Using a thermometer is recommended. Remove the chicken once it reaches 155 degrees, and allow it to rest for 5-10 minutes. Slice and enjoy.
Prepare the garlic butter by combining the butter and garlic into a small bowl and then microwave for 30-35 seconds. Stir in 1/4 tsp sea salt. Allow this to sit while preparing the dough.
In a skillet over medium high heat, flatten the sausage into a sheet (or multiple sheets) that are about 1/4 inch thick. Remove when cooked through.
Combine almond flour, garlic powder, salt, xanthan gum, 3/4 cup mozzarella cheese, and cream cheese and stir in a microwave safe bowl. Heat for about a minute and 30 seconds. Stir the mixture. If it is too stringy, heat for another 20-30 seconds in the microwave. Stir egg into the mixture with a fork until combined. With wet hands, form into a large rectangle on a baking sheet with parchment or a baking mat. Spread with wet hands being sure not to create a dough that is too thin (if it is getting tears or holes, it is too thin).
Sprinkle the dough with a thin layer of mozzarella cheese.
Create a single layer of sausage leaving about 3/4 inches from the edge of the crust. Create one lengthwise row of basil leaves. Sprinkle with desired cheeses, fresh garlic, and ground black pepper.
Using the parchment or baking mat, start to roll the dough from the long side of the rectangle. Carefully roll completely. Tuck ends of dough under and carefully roll the dough back to the center of the baking mat. Press down on the roll to make it more of an oblong shape as opposed to a cylinder.
Brush the top of the roll with garlic butter. Score the top with a knife in 3/4 inch increments.
Bake for 20-25 minutes. Remove from the oven when the crust reaches a golden brown. If you’d like, you can brush remaining butter over the top and sprinkle some parmesan.
Allow to cool for 10 minutes. Slice and serve with marinara sauce.
Ok, so I’m going to really pat myself on the back here because this was amazing. I mean, I totally knocked it out of the park on this one. Yep, I am tooting my own horn, but that’s how awesome I think that this was.
This really was my attempt at stromboli, and it did not disappoint. You can really use any fillings that you would like, but the pepperoni really hits the spot.
Just grab some low carb marinara sauce for dipping!Amazing as an appetizer, snack, or a lunch.
Prepare the garlic butter by combining the butter and garlic into a small bowl and then microwave for 30-35 seconds. Stir in 1/4 tsp sea salt. Allow this to sit while preparing the dough.
Combine almond flour, garlic powder, salt, xanthan gum, 3/4 cup mozzarella cheese, and cream cheese and stir in a microwave safe bowl. Heat for about a minute and 30 seconds. Stir the mixture. If it is too stringy, heat for another 20-30 seconds in the microwave. Stir egg into the mixture with a fork until combined. With wet hands, form into a large rectangle on a baking sheet with parchment or a baking mat. Spread with wet hands being sure not to create a dough that is too thin (if it is getting tears or holes, it is too thin).
Create a single layer of pepperoni leaving about 3/4 inches from the edge of the crust. Sprinkle with desired cheeses and ground black pepper.
Using the parchment or baking mat, start to roll the dough from the long side of the rectangle. Carefully roll completely. Tuck end dough under and carefully roll the dough back to the center of the baking mat.
Brush the top of the roll with garlic butter. Score the top with a knife in 1 inch increments.
Bake for 20-25 minutes. Remove from the oven when the crust reaches a golden brown. If you’d like, you can brush remaining butter over the top and sprinkle some Parmesan.
Allow to cool for 10 minutes. Slice and serve with marinara sauce.
We are having a storm here, and we are low on groceries. I didn’t have enough ingredients to make another Stromboli, but I did have eggs and cheese. This was just crisped cheese under a couple of eggs. Dinner is done.
Killer Keto 