Category Archives: Keto Stuff

Keto Tomato Soup


  • 1 tablespoon oil of choice
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 4-5 cups chopped tomatoes, fresh or canned
  • 2 tablespoons tomato paste
  • 6 cups broth of choice
  • Salt and pepper, to taste
  • Basil, optional


  1. Place the oil in the Instant Pot on the Saute setting.
  2. Add the onion once the oil is hot and saute two minutes, then add the garlic for one minute.
  3. Turn off the saute setting and add in all other ingredients.
  4. Secure the lid and select the stew/soup setting for 10 minutes.
  5. Natural release.
  6. Puree the soup in batches after it’s done in the instant pot – or use an immersion blender.


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Let’s Crab Ragoon Dip


  • 2 cups of crab meat
  • 1 tablespoon of green onions
  • 8 oz cream cheese softened
  • 2 teaspoon of mayonnaise
  • 2 teaspoon of coconut aminos
  • 1/2 lemon juiced
  • 1/4 teaspoon of stevia
  • 1/4 cup of diced pimentos drained
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
  • salt to taste*
  • 1 cup of shredded mozzarella cheese divided


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together all ingredients, minus 1/2 cup of mozzarella cheese.
  3. To a well-greased 8Γ—4 baking dish, add in crab mixture and top with remaining mozzarella cheese.
  4. Bake for 20 minutes, or until cheese has melted and has slightly turned a golden color.


Nutrition per serving

Calories 138, Total 2.6C g, Fiber .4g, Net 2.2C g, Sugar 1.5g, Fat 10.8g, Protein 8g

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Keto Chocolate Cake, 2 ingredients

Keto 2 Ingredient Chocolate Cake

  • 1 Egg, separated
  • 2 oz Sugar-Free Chocolate Chips, melted


  1. Preheat oven to 350F.
  2. Whisk egg white to soft peaks.
  3. In a separate bowl, whisk together egg yolk and melted chocolate.
  4. Fold the egg white into the chocolate mixture.
  5. Pour batter into a lightly oiled ramekin.
  6. Bake for 20 minutes.

Recipe Notes

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 1
Nutritional Information:
Energy – 80 kcal
Protein – 7 g (36%)
Fat – 5 g (59%)
Carbohydrates – 2 g(5%)
Fiber – 1 g

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Keto Pizza Crust

The Best Keto Pizza Crust

Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream.

CourseDinner CuisineAmerican Keywordcrust, dough, fathead, keto, low-carb, pizza, recipe

Prep Time5 minutes Cook Time15 minutes Total Time20 minutes



  • 2 cups Shredded Mozzarella Cheese
  • 1 oz cream cheese 2 tablespoons
  • 1 cup Almond Flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon garlic powder optional


  • Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
  • Your favorite meats chicken, beef, pepperoni, turkey, etc
  • Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
  • Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
  • Herbs Parmesan, Crushed Red Peppers
  • Directions


  • Pre-heat oven to 450F.
  • Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
  • Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
  • Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
  • Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
  • Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
  • Bake pizza for another 5-8 minutes or until the cheese is bubbly.


Serving: 1slice with pizza sauce and cheese | Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 443mg| Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2.1mg | Calcium: 314mg | Iron: 1.3mg

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Keto Chicken Quesadillas


1 1/2 Cups Mozzarella Cheese

1 1/2 Cups Cheddar Cheese

1 Cup Cooked Chicken

1/4 Cup Bell Pepper

1/4 Cup Diced Tomato

1/8 Cup Green Onion


1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.

2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.

3. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.

This recipe makes 1 Keto Chicken Quesadilla | 1 Serving = 1/2 of a Quesadilla

RECIPE NOTES:– To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).– I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.– Use Parchment Paper (NOT waxed paper)NUTRITIONAL INFO  1 Keto Chicken Quesadilla =  2 Servings Each Serving (Not Including Sauces) =599 Calories |  40.5 g Fat |  6.1 g Carbs | 0.7 g Fibre | 52.7 g Protein

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Keto Krispy Kreme Mock Donut Recipe

For Donuts

  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 cup keto-friendly protein powder
  • 2 TB coconut flour
  • 1/4 cup Swerve
  • 1/4 tsp salt
  • 2 oz cream cheese, softened
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 cup unsweetened coconut or almond milk

For Glaze

  • 1/4 cup grassfed butter
  • 1/4 cup Swerve
  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla


  •  Pre-heat oven to 350 degrees.
  •  Melt butter in sauce pan and add in Swerve. Stir until Swerve is completely melted and then add heavy whipping cream and vanilla. Stir over medium heat for about 5 minutes.
  •  Remove glaze from heat.
  •  Separate two eggs and set aside yolks for later. Whip egg whites to stiff peaks and set aside.
  •  Mix together dry ingredients and softened cream cheese.
  •  Add wet ingredients and stir until well mixed.
  •  Gently fold egg whites into mixture. Stir until color is consistent.
  •  Spray donut pan with coconut spray and fill approximately 2/3 of the way.
  •  Bake in oven for 14-16 minutes or until lightly browned. Allow donuts to cool in pan for 5 minutes then move to a baking rack to cool completely.
  •  Allow glaze to completely cool and thicken before dipping donuts in glaze. You may also glaze very lightly and/or allow donuts to sit out to avoid being wet.

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Ketogenic Baked Eggs With Avocado and Zoodles

keto baked eggs and zoodles with avocado recipe

2 servings


Nonstick spray

3 zucchini, spiralized into noodles

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 large eggs

Red-pepper flakes, for garnishing

Fresh basil, for garnishing

2 avocados, halved and thinly sliced


1. Preheat the oven to 350Β°F. Lightly grease a baking sheet with nonstick spray.

2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.

3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.

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