Passion Tea Lemonade with Stevia




1 Pitcher Pack Tazo Passion Tea ( I find these at Safeway, Starbucks sells a different brand and its good too)

1 gallon container

1/3 cup lemon juice

2 tsp Stevia Powder


Boil 6 cups of water.  Drop in pitcher pack, cover and steep for 7 minutes.  Squeeze out bag and add stevia.  In gallon container pour 6 cups of cold water and 1/3 cup lemon juice.  Add hot tea to cold and stir.  Add ice and refrigerate.  


So GOOD you will not miss Starbucks!  I promise!

Keto Brownie Bites

In honor of St. Patrick’s Day I made Creme de Menthe keto brownie bites to decorate like little leprechaun hats.  By pure accident because I was trying to make cream cheese mints but they were disastrous!  So I added some brownie ingredients and baked.  They are the perfect texture!  


1 Bakers unsweetened 100% cocoa bar

1/4 c coconut oil

1/4 c palm shortening

4 oz cream cheese

1 tsp vanilla

1/4 tsp salt

3 T baking powder

1/4 c coconut flour

1/4 c oat fiber

1 tsp gelatin

2 T heavy cream or water

1/3 cup Sukrin Clear Syrup (I used Choc Zero peppermint syrup for the mint ones)

2/3 c Sukrin gold (or plain is fine)

4 eggs

1-1/2 tsp cream de menthe flavoring if desired


Melt chocolate with coconut oil and palm shortening in microwave on medium heat.  Pour into mixing bowl.  Add the rest of the ingredients and whip, scrape and whip more until it is lighter brown and fluffy like frosting.  Pour into greased pan or spoon into brownie bite pan.

Bake at 350 for 18-20 minutes.  Center should still be soft.  Cool completely.  



Keto No Bake

Refrigerator Cheesecake

You can make this in under 30 minutes!



8 oz cream cheese, very soft

1 cup heavy cream

1/2 cup swerve

1 tsp Lime juice

1 tsp vanilla



1/2 cup pecans or macadamia nuts or half of each is YUMMY!

1/4 c melted butter

1/4 c sukrin gold

1 tsp vanilla

1/4 c oat fiber

2 T coconut flour

1 tsp eggwhite powder or egg white

pinch of salt


Topping: Optional

1/2 c raspberries

1/2 tsp lime juice

stevia to taste

1/2 tsp gelatin

1 T cold water




Preheat oven to 350.  Grease 8 x 8 or 7 x 11 pan.  Put all crust ingredients into food processor and blend.   Press into pan and bake for 10-12 minutes until edges are brown.  Cool Completely. (Again I place in freezer to speed up process.)  


In a small bowl dissolve gelatin in cold water.  Add raspberries, stevia and lime juice.  Smash up a bit and stir.  Place in refrigerator


Mix all filling ingredients on high until firm and fluffy.  Spread over cooled crust.  Refrigerate.   Spoon topping over the top if desired.  You can use other berries if preferred.  ChocZero makes some fun syrups to try over the top as well.  



without raspberries (add .4 carbs with)

9 servings

297 calories

30.5 fats

3.8 carbs

1.2 fiber


2.5 proteins

Keto Flourless Dairy Free Peanut Butter Sandwich Cookies

I have had such a hard time getting my keto cookies to have a good chewy texture, but today I succeeded.  Didn’t have to throw this batch out. 

These are great because they are dairy free and flourless so I can enjoy them.  Although too rich for me to eat a whole one!  I am thinking these would be great as singles with chocolate chips in them.  


1 cup Adams No Stir Creamy Peanut Butter

1/2 cup Sukrin Gold

1/2 cup Sukrin Clear Fiber Syrup

1 tsp gelatin

1/2 tsp sea salt

1/2 tsp baking soda

1 tsp vanilla

1 egg


Mix well and scoop onto lined baking sheet.  Makes 12.  Best if only putting 6 on each cookie sheet so they have room to spread.  Bake at 325 for 14-15 minutes.  They will be super soft!  You must cool completely on cookie sheet before eating.  I put mine in the freezer to get super firm before filling.  



1 tsp egg white powder or 1 eggwhite ( I use powder)

1/4 tsp cream of tarter

pinch of salt

1 tsp Gum Paste Powder

2 T Adams Peanut Butter

2 T Palm Shortening

4 T Swerve or 4 tsp Stevia

1/2 tsp vanilla


Beat well for a few minutes on high until fluffy.  Spoon onto 4 cookies and top with another cookie.  Freeze or eat!


MACROS:                                                                                MACROS:

6 Sandwich Cookies                                                              12 Cookies

364 Calories                                                                           120 calories

28.8 fats                                                                                  10 fats

6.1 carbs                                                                                  2.6 carbs

11.5 proteins                                                                           4  proteins       





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Oat Fiber Fathead

Pizza Dough

You have probably heard of fathead dough by now, if not it is amazingly easy and is super versatile.  I played around with it quite a bit and this is how I make my pizza.  by subbing out oat fiber for almond flour you can take about half of the carbs out which means MORE slices.  Almond flour may be substituted just keep in mind that you will need to use 1-1/2 cups almond flour instead of the 1 cup of oat fiber.  

Prebaked Dough

Baked Pizza


3 cups grated Mozzarella Cheese

2 T Olive oil

1 T butter

4 T cream cheese

1 cup Oat fiber

2 pinches salt

1 tsp italian seasoning

2 T Parmesan Cheese

1/2 tsp garlic powder

1 package quick yeast (for flavoring)

1 T baking powder

1 egg yolk


Directions: preheat oven to 425

In a large microwaveable bowl, melt all ingredients together except egg yolk.  This will take about 4 minutes.  Make sure it is all melted and not stringy.  It should ball up smoothly like bread dough.  Quickly stir in egg yolk and roll out onto pizza pan.  I use a small pastry roller so that I do not burn my hands.   Bake for 10 minutes.  Remove and top with favorite keto toppings.  Place back into oven for 4-5 minutes until cheese is melted.  I use Mezzetta Pizza Sauce.  It is delicious and does not have sugar in it.  It is the lowest carb sauce I have found.   The alfredo sauce  is a good alternative  if you like white sauce.


MACROS: Dough Only

Each slice:

250 calories

21 fats

1.7 carbs

13 proteins



You can use all almond flour but it will add an extra carb.  You could also use all oat fiber to reduce carbs by 2.



90 Second Bread

Low Carb Keto Breakfast Sandwich

I bought an egg mcmuffin sandwich maker years ago.  I have a double so I can make the family breakfast sandwiches in a shorter amount of time.  If you have one this is the easiest and fastest way to make these.  If not you need to fry your eggs first.  I also use a LARGE biscuit cutter to trim the 90 second bread so that it fits into the sandwhich maker.  


  • Blend 2 T Almond Flour , 1 T Oat fiber , 1 T Sour cream, ! T butter,  1/2 tsp baking powder, pinch of salt , 1 egg and a pinch of mozzarella cheese in a ramekin . 
  • Microwave for 90 seconds and dump out onto cooling rack.
  • Trim with biscuit cutter if needed
  • Slice
  • Place into sandwich maker or toast in skillet
  • Fill with Bacon or sausage, cheese and and an egg.


Low carb egg mcMuffin

Cooked in 5 minutes!


Bread Only:

331 calories

2.7  carbs

24.8 fats

10.6 proteins



Strawberry Faux-Pretzel Salad~Keto

Make a little bit of fruit go a long way!

Perfect Strawberry Keto Jello Salad for holidays! DId you know that gelatin is actually good for you?  It is used in a lot of keto recipes for texture but it has the added benefits of being  good for your hair, skin, nails and intestinal health.  Who needs all that sugary Jello when you can make fresh fruit, sugar free jello with no preservatives or maltodextrin?  This is a beautiful salad and will compliment any meal especially at holidays.    It doesn’t take long to make and sets up nicely if you are patient, but if you are like my kids and not OH WELL, its good soft too!  Enjoy!



3/4 cup chopped pecans

1/3 cup oat fiber

4 T butter

2 T Swerve

Sprinkle of COURSE sea salt


Melt butter and stir everything together.  Press  into  8 X 8 greased pan.  Bake at 350 for 8-10 minutes.  Cool Completely.  I put in my freezer to cool faster.



4 oz cream cheese

4 oz heavy whipping cream

1/4 cup sour cream

4 T Powdered Swerve

1 tsp vanilla


Soften cream cheese.  Beat until creamy and spread over cooled crust.  Refrigerate.



8 strawberries

2 T Swerve

2 tsp plain gelatin dissolved in 1/2 cup cold water

1/4 tsp lemon juice

Red food color or beet juice


Put ingredients into food processor but leave chunky.  Refrigerate until somewhat thick, then pour over filling.  Refrigerate until topping is firm.   Slice and serve in sqaures.



Serves 9

177 calories

5.9 carbs

1.2 fiber

4.7 Net carbs

2.4 protein


Keto Brown Butter Maple Praline Pecan Ice Cream


I used to make this LONG before we switched over to Keto.  The only difference is I used real maple syrup before and that is no longer acceptable so I just changed my sweetener!  This maple twist is MY personal favorite ice cream and for myself, I just switch the heavy cream out for canned full fat coconut milk and use Kerrygold butter because it does not hurt my tummy.  You have to try this one…it does take a little longer to make but it is totally worth it!



1/2 cup pecans, halved

2 T butter

pinch of sea salt

2 T Sukrin Gold


8 T butter

4 cups heavy cream

pinch of sea salt

4 egg yolks, beaten

1/2 cup Lakanto Maple Syrup or Choc Zero Maple Pecan Syrup

2 tsp vanilla


Melt 2 T butter in skillet.  Add pecans and toast slightly.  Spoon into ziplock  or bowl with lid, add Sukrin gold and shake.  Put in refrigerator. 


Brown 8 T butter in saucepan.  Do not burn!  Add heavy cream and pinch of salt.  Whisk until just boiling.  Spoon hot liquid over beaten eggs  and whisk quickly.  Add back to  saucepan and bring back to boil to slightly thicken.  Remove from heat.  Cool Slightly.  Whisk in Maple Syrup and vanilla.  Place in a glass jar or glass container with lid and refrigerate until well chilled.  (I try to make the night before)  


Pour into mixer and whip up until it forms whipped cream.  Pour into Ice cream maker and start.  Add  candied pecans during the last couple of minutes.  Eat immediately or store in an airtight container in freezer.  


MACROS: 8 Servings

664 Calories

68 Fats (YEAH!!!)

4.2 carbs

2 proteins


Keto Skillet Taco Bake

This recipe can be made in about 20 minutes!

This is a great taco recipe to make for the whole family.  My boys scooped it into a tortilla and the rest just ate it in a bowl topped with sour cream! 

  • 2 lbs fatty ground beef or add olive oil to skillet
  • 1/3 cup taco seasoning
  • 1/3 cup Herdez Guacamole Salsa
  • 4 oz can green chilis
  • 1 T dried Chives
  • 1 T dried onion
  • 6 oz cheddar cheese
  • 14 oz can sliced black olives
  • 6 T No sugar added Salsa
  •  1/3 cup Cotija Cheese
  • 6 T sour cream for Topping




Preheat oven to 375.   

Brown meat in skillet with dried chives and onions.  Do not drain off fat.  Add  taco seasoning, chilis and Herdez Guacamole Salsa.  Stir.  Spread cheddar cheese evenly over the top.  Place in oven until cheese is melted thoroughly.   Remove and place back on burner over lowest heat setting.  Let simmer for 5 minutes.  Spoon salsa and black olives over the top.  Sprinkle Cotija Cheese over the top.  Makes 6 servings.  Spoon 1 T of sour cream over each serving if desired.  


Macros: (including sour cream)

6 servings

618 calories

45 fats

4.7 carbs

1.6 fiber


43 Proteins

Keto Pumpkin Spice Donuts.



4 T butter, melted in bowl

2 T  Oat Fiber

4 T Almond Flour

1 T Psyllium Fiber

1 T Protein powder ( I used Julian Paleo Protein)

1 T Gelatin

1/8 tsp nutmeg

1/8 tsp ginger

1/2 tsp cinnamon

1 tsp Butter Vanilla Emulsion     or 1/2 tsp of butter and 1/2 tsp vanilla extract

1/2 tsp Sweet Buttery Dough Emulsion  (optional but sooo good)

1/4  tsp salt

2 tsp baking powder

4 whole eggs 

1/3 c  heavy cream

1/3 cup  Swerve Granular

1 T Choc Zero Pumpkin Spice Syrup or (1 tsp Stevia Glycerite + 1/4 tsp pumpkin pie Spice)



4 T melted Butter

2 T Choc Zero Pumpkin Syrup (if you do not have you can leave out…it just gives a really good texture!)

4 T powdered Swerve

1/8 tsp each cinnamon and ginger and nutmeg

***If you are not using the Choc Zero Syrup add 1/8 tsp Pumpkin spice along with the above spices

2  T Heavy Cream

2 T water




Whisk everything together until smooth.  Spoon into greased donut pan.  Enough for 6 regular sized donuts.  Bake for 20 minutes at 325 degrees.  Cool in pan for 10 minutes.  Cool on wire rack for a couple of minutes.  Then dip into glaze and cool completely.  


Whisk .  Should pour but  be thick enough to coat a spoon. Dip each donut in and then sit back on wire rack to finish cooling.  The longer they set the firmer the bread gets.



Makes 6

421 Calories

43.8 Fats

2.4 Carbs

.5 Fiber

1.9 Net Carbs

6.5 Proteins


Today I discovered that Emma will not only eat vanilla donuts but she loved these Keto Pumpkin Spice Donuts too!  She also told me that I should try leaving the glaze off of a couple of them next time and let her toast one like a bagel and add butter and cinnamon/Stevia on it or maybe just cream cheese.  So that is an idea as well!


I had several people request this recipe today so that is why I am posting a donut recipe two days in a row!  Happy baking everyone!