RECIPES: Keto/Low Carb

Vicki Robinson

Designer + Brush Queen
This is a thread for low carb/Keto recipes. May I suggest that we only post recipes we've actually tried and LIKE. I suggest this because there are TON of great-SOUNDING recipes out that that are just horrid. I know because I think I have tried them all! :)

Vicki Robinson

Designer + Brush Queen

Since I started eating low carb a couple of years ago, I've been searching for a recipe that resulted in something that could be used for sandwiches. All have failed miserably, but I stumbled on one this weekend I tried - and was shocked! I'll be making more this week and seeing how they do once they've been frozen.

A couple of comments:

1. The recipe author calls these "bagels". As a Jewish lady with family born and bred (no pun intended) in New York City, I can tell you these in NO WAY resemble bagels, other than their shape. Real bagels are shiny crisp on the outside and delectably chewy on the inside, because they are boiled and then baked. Most bagel shops in the States - even those that claim to be "New York" bagels are really just bread rolls. Having made that disclaimer, these held their shape, really, really well and taste very good.

2. I don't like when a bread recipe tastes eggy, which is very common with low carb breads, so I increased the almond flour to 2 cups and the amount of baking powder by another other half teaspoon. They came out a bit heavy, so I'll continue to experiment with the amount of baking powder.

3. This recipe is very easy and based on the "fathead pizza" recipe using shredded mozzarella cheese, cubed brick cream cheese, egg, almond flour and baking powder. Be sure to use almond "flour" and not almond "meal" - which is almonds ground with the skins on. The meal is a completely different texture - it might work, but actual almond flour is much easier to work with.

4. Basically mix the almond flour and the baking powder together with a whisk. Don't skip this step and whisk well because the baking powder clumps when it mixes with the almond flour.

5. Separately, melt the mozzarella and cream cheese in the microwave. Then mix well, add the dry ingredients and then the egg. The cheese mixture will be hot out of the microwave and if you add the egg first you could cook it and you don't want that.

6. This is the hardest part of the recipe (the same goes for any fathead based dough - but very much worth the effort): When you first incorporate the dry ingredients and the egg, the mixture will be very very sticky. Start by mixing with a spatula or wooden spoon, mixing as best as you can. Then get your hands in there mix and knead as if you were making any other bread dough. It will be very obvious that the flour is not fully incorporated but after a few minutes (I didn't time it, but it took maybe 3-4 min) a miracle will occur. As the cheese mixture cools it starts to get pliable and less sticky and low and behold you will have a workable bread dough. If it seems like the mixture is too stiff, simply put the entire mixture in the microwave for 5-10 seconds at a time until the cheese melts again.

7. The rest of the recipe is easy - pull the dough into 6 lumps; roll each in your hands to make "logs" and then form into circles, pinching the ends together. As you can see, I didn't bother to be too particular about the shape. I brushed mine with a little butter and sprinkled with Kosher salt before baking.

8. Almond flour goes from done to BURNT very quickly, so be sure to watch them. Mine needed the full 14 minutes, but any longer and they would literally have been toast. LOL.

9. I had one warm from the oven the day I made them; the next morning, sliced and toasted; and tonite I made a ham and swiss sandwich. Outstanding! Almond flour is very filling and I was totally full, even tho the "bagels" are rather small.

I'd love to hear what you think if you try them. I'm pretty confident in saying this is the best low carb "bread" recipe I've ever found. As the recipe is written, there are 5 net carbs in each.

The recipe is here.

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O sO silly
Looks great. I will keep an eye on here but this is one reason I am not trying keto yet because it's just too difficult and expensive for me to get Almon flour here in Japan. I love bread or pizza and I fear I won't last long if I can't make things I like the keto way.

But still, I will enjoy this thread I think. Thank you for sharing!


Nini, I am pretty sure I have read that you can make your own almond flour by grinding up almonds! You might want to Google that .


Well-Known Member
I made a quick and simple bread-ish type of snack today. I say bread-ish b/c it is not quite bread but it had a porous firm texture kind of like bread. This is a microwave mug cake that you mix all ingredients in a coffee cup and then microwave for 90 seconds. When done, it slipped easily out of the cup into a small bowl where I poured some Torani sugar free syrup overtop (cinnamon brown sugar flavor). It makes a single serving, 5 carbs. You could also slice it, which I will do next time and put a fried egg overtop.

  • 20 grams almond flour
  • 1 egg
  • 1/2 tsp baking powder
  • 10 grams butter

Vicki Robinson

Designer + Brush Queen
Pound Cake recipe

As promised, here is the link the Pound Cake recipe - I'm linking you up to the Pin on my interest board so that you can re-pin it for reference.

Couple of things:

  1. the picture you see from the recipe author is actually a double recipe - which they disclose in their blog post. You should read their post for any other comments they might have made.
  2. there are lots of ads on their blog post - you'll need to scroll past them for the recipe
  3. The first time I made the recipe I used granulated Swerve. It came out fine, but the granulated version gets crystally in baked products when they are refrigerated. The second time I make it with the powdered Serve and didn't have the crystal problem. Either way tasted fine.
  4. That second time I made the pound cake I brought it (along with some strawberries and homemade whipped cream) to a dinner party. Everyone loved it and I never mentioned it was low carb

Here's the link: http://pin.it/5bmPk7l



I made a quick and simple bread-ish type of snack today. I say bread-ish b/c it is not quite bread but it had a porous firm texture kind of like bread. This is a microwave mug cake that you mix all ingredients in a coffee cup and then microwave for 90 seconds. When done, it slipped easily out of the cup into a small bowl where I poured some Torani sugar free syrup overtop (cinnamon brown sugar flavor). It makes a single serving, 5 carbs. You could also slice it, which I will do next time and put a fried egg overtop.

  • 20 grams almond flour
  • 1 egg
  • 1/2 tsp baking powder
  • 10 grams butter

Definitely trying this!!



Watch this video to see how to Spiralize the jicama. I found it easier to peel it just using a paring knife and my fingers. The skin tends to just peel off (not perfectly) once you get it going. After watching this, I plan to use a big bigger blade. I was surprised to see her do the whole thing at once.

* See note at bottom of instructions

Pre-heat oven to 415º.

Peel a large jicama, and slice in half so it fits on the Spiralizer. Cut enough off the ends so they are pretty flat and even. Spriralize, using a blade that is pretty small (like you'd use for zucchini spaghetti). Cut the strings into 3 to 4" lengths.

Spread the jicama strings onto a large baking sheet. I put my Silpat on the pan to reduce the chance of sticking.

Drizzle olive oil over the strings and toss to coat.

Sprinkle with salt, onion powder, cayenne pepper and chili powder to taste (I went too heavy on the chili and cayenne the first time). Toss again.

Bake 15 minutes then flip (yeh...like THAT ever works), and bake another 10 to 15 minutes, keeping a watchful eye. I burned my first batch.

I haven't tried this, but the recipe I'm using offers instructions for crisper strings:
Before baking, blanch the strings in boiling water for a minute, then spread them in an even layer and bake at 450º. I'd REALLY watch them with the temp that high!

These are SO YUMMY...a great side dish with almost anything.
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Administrator Crazy about the "O"
Had this for supper last night oh my gosh so very yummy!! I added sliced fresh mushrooms to the garlic and chicken cooked in butter. Not sure I would cook the zoodles in the microwave next time, but rather lightly sauté them first with some butter and spices.

3 zucchini, ends trimmed
2 Tbsp. butter
2 chicken breasts, thinly sliced
1 tsp Kosher salt

1 tsp freshly ground black pepper
3 cloves garlic, minced
¾ cup cream
1 cup shredded Parmesan cheese
2 tablespoons finely chopped parsley
Using a spiralizer, spiralize the zucchini into thin noodles. Microwave the noodles for two minutes,
then drain any liquid.
Melt the butter in a pan over medium heat. Cook the chicken, salt, pepper, and garlic until garlic is
starting to brown and chicken is cooked. Add the heavy cream, Parmesan, and parsley, stirring
until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half. Remove
from heat.
Toss the zucchini noodles in with the chicken mixture, and stir until the noodles are coated evenly.
Serve with more Parmesan, if desired!


Trudy we had your chicken recipe tonight and it was AWESOME! A TEN for sure. I didn't have any zucchini in the house, so used Miracle Noodles instead, and again, we loved them. I would serve this to company! I printed it off, and it's now in my KETO recipe binder.

I ordered Kristi's cookbook today...pricier than I expected, but I really like her, and trust her recipes. My only hesitation with her is that both of her children are kind of chubby. I don't get that.



Definitely will try that Trudy.

Tonight, y'all, I bought a drive thru pizza and just pulled off the crust and ate the toppings. It was delicious and wonderfully fast foodish and made me very happy.

Shar, maybe her children aren't keto or gluten free?


Vicki, Kristi includes her children in the prep, and she fixes meals that the FAMILY enjoys. She has at least implied they are Keto Kids!

We've done the "scrape the goodies off the crust" for pizza too...I even did it at Costco. YUM!


Low Carb Waffles (pancakes too?)

In a blender, or mixer combine

4 eggs
4 oz. cream cheese
1/2 tsp. maple extract (optional, but I suggest doing it!)
2 tsp. vanilla
a dash of cinnamon (optional..I did not use it since I like my waffles to taste like maple)
1 to 2 Tbs. sweetener

Mix or blend thoroughly.

1/4 C. coconut flour
1 1/2 tsp. Baking Powder
1 Tbs. melted butter

Mix again.

If it seems too thick, add a little cream, or if making pancakes, add some cream to thin the batter down a bit.

Spray waffle maker with coconut oil cooking spray.

It took about the same amount of time to cook these as it did when I used Aunt Jemima waffle mix. But when they are done, they're not crisp. I lifted up the edges with a fork, then slid a wide spatula under to lift out of the waffle maker.

Sugar-free maple syrup
butter mixed with maple extract and sweetener
Whipped cream with berries
Sugar-free jam

Be sure to count the carbs in any toppings you use.

They're NOT traditional waffles, but they are good. Even DH liked them and wants me to make them again. Next time I may try making blueberry pancakes. I would NOT put blueberries in the waffle maker, as I'm afraid they would stick.


Administrator Crazy about the "O"
I make this awesome Easy Cashew Chicken meal for DH and myself at least once a week! DH loves it and so do I, really quick and easy to make, with so much flavour and just a bit of heat. I know that Cashews are not really Keto friendly, but there is only 1/4 Cup of them in the whole dish. You could make it without the Cashews, but why would you LOL. I usually serve this over a bit of Cauliflower Rice. Yummy!!

Nutritional Info...

NUTRITION (per serving) Serves 3

Calories: 333.3cals
Fat: 24g
Carbs: 8g
Fiber: 1.3g
Protein: 22.6g

3 raw chicken thighs boneless, skinless
2 tbsp Avocado Oil or Olive Oil
1/4 cup cashews
1/2 medium Green Bell Pepper (I use yellow or orange peppers)
1/2 tsp ground ginger
1 tbsp rice wine vinegar
1 1/2 tbsp soy sauce
1/2 tbsp chili garlic sauce
1 tbsp minced garlic
1 tbsp Sesame Oil
1 tbsp Sesame Seeds
1 tbsp green onions
1/4 medium white onion
Salt + Pepper

Heat a pan over low heat and toast the cashews for 8 minutes. Toast them until you start to see some browning. Remove and set aside.
Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
Increase heat to high and add canola oil to pan.
Once oil is up to temperature, add in the chicken thighs and allow them to cook through.
Once the chicken is nearly fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be a lot of liquid in the pan upon completing cooking.
Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!


The O is awesOme
I love this awesome dessert! It's a healthy way to eat chocolat!
And its so easy to make it!
1 ripe banana in slices
1 also ripe avocado in pieces
4 table spoons of good (high percentage) cacao
This is for 2 servings!

Put in in a blender and make a mousse! Ad some water or coconut milk to get the right mix!

Put in in the fridge. Serve cold with a little bit of cream in a little glass or coupe!
It tastes great!
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Administrator Crazy about the "O"
Looks amazing Margje! Too bad bananas are a no no :nono: on the keto diet, but I have made some great choc. pudding using just the avocado!! :hungry:


Well-Known Member
Hi Cyndi. We often share our recipes, what's for dinner, etc. Join us and share any healthy recipes or ideas you have. We'd love to hear from you.