Peanut Butter Power Granola    

I have always loved granolas for breakfast, but when I had to start watching my sugar intake I looked at how much sugar is in traditional granola. I was astounded! Granola has always been marketed as a healthy breakfast, but when you look at the nutrition facts they state otherwise! Packed full of carbs and lots of sugars, most granolas are definitely not a healthy breakfast! However, this peanut butter power granola is a truly healthy granola. With only four grams of net carbs, one gram of sugar, and fourteen grams of protein per serving, this granola helps me power through my mornings!

A good sized helping of granola, some scrambled eggs, and a cup of coffee makes for a hearty and delicious breakfast! 

Now if your goal is weight loss, this recipe may have more carbs and calories than desired, and may not be the recipe for you. However, there is a fix to this. 

Go hit the gym, pound some iron, and burn those calories! You will find this granola is only one of the many, many rewards weight lifting brings! 😉

Mishaps In The Kitchen

How many of you are that person that never fails to make a mess in the kitchen? That person that tries so hard to keep from spilling flour all over the counter, but no matter how hard you try you still find flour in places you didn’t  know it could reach?

There’s absolutely no denying I am that person. 

When making things in front of a camera this makes it extremely difficult, as I have to make sure nothing gets on it that will ruin it. Up until this recipe shoot I am proud to say I have done pretty well with keeping from having any major mishaps. Of course I still have almond flour and coconut flour dusting the counter and floor, but that’s normal right?

As I began working on creating and photographing this peanut butter power granola, things were going great. That was, until I spilled my coffee. Coffee began to run all over the place dripping on the floor, pooling around my canisters and packages of ingredients. I swiftly grabbed a towel and began mopping up the mess, almost knocking things over in the process. Once the coffee was finally cleaned up, I began working on my recipe again. Things went smoothly until I opened the peanut butter. I hadn’t photographed any recipes with peanut butter prior to this, and I swiftly realized this may have to be the last. 🙂 

Peanut butter has always been my nemesis. Somehow it oozes places it shouldn’t, and appears on your fingers again and again though you have washed them over and over and over. It’s almost as if the peanut butter has been waiting for someone to open the jar, so that it can be free and take over the kitchen.

This time using peanut butter was no different. It was worse. I dished some peanut butter out of the container and into my microwavable measuring cup, slathering my hand somehow in the process. 

I then added my regular butter to the measuring cup and warmed the mixture in the microwave until both butters were melted. I poured the mixture into bowl of dry ingredients, and of course got my hands greasy from the mixture. Next I set the spatula I had used to scrape out the measuring cup into the bowl and reached for a towel to clean my hands.

As I began to clean my hands, the spatula lept out of the bowl taking a hefty amount of the peanut butter mixture with it splattering it all over the tripod, the floor, and my foot.

I looked down at the mess, and began to chuckle. My mom always said I was the messiest cook, and while I always told her I wasn’t that bad and wanted to prove her wrong this just went to prove that mothers are perhaps always right. 🙂 

Despite all the mishaps, I finally got my granola done, and it just might be my favorite low carb granola recipe ever! It’s the perfect blend of nuttiness and peanut butter, with just a hint of cinnamon. Vanilla Jocko Molk (The best keto friendly protein powder out there) adds some extra protein and kicks this recipe up one more notch.

(If you would like to try this tasty protein powder designed for those who want to get after it and tackle the day use our new coupon code KMCGEHEE10 for ten percent off any product at Origin Maine The 10 percent you save is paid out to us, helping us to keep developing recipes such as this one!)

Ingredient List

1 Cup Sliced Almonds

1 Cup Chopped Pecans

1 Cup Unsweetened Shredded Coconut

1/2 Cup Pumpkin Seeds

1/3 Cup Erythritol

1/4 Cup Vanilla Protein Powder

1/2 Cup Almond Flour

1 Teaspoon Cinnamon

1/2 Cup Peanut Butter (Make sure you use peanut butter with no added sugar)

3 Tablespoons Butter

1/4 Cup Water

How to Make Peanut Butter Power Granola

Combine your almonds, pecans, coconut, pumpkin, seeds, sweetener, protein powder, almond flour, and cinnamon in a large bowl. Using a fork or a whisk mix everything together until the ingredients have been evenly distributed.

Begin by preheating the oven to 300° Fahrenheit, and line a 13 x 9 baking sheet with parchment paper.

Combine your almonds, pecans, coconut, pumpkin, seeds, sweetener, protein powder, almond flour, and cinnamon in a large bowl. Using a fork or a whisk mix everything together until the ingredients have been evenly distributed.

Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.

Once everything has been coated with the peanut butter mixture pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together.

Now that everything has been evenly mixed press and spread the mixture as evenly as possible onto your baking sheet lined with parchment paper.

 

Stick the baking sheet in the oven and bake for fifteen minutes. Stir your granola, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely.

Store in an airtight container at room temperature for up to two weeks.

Keep in mind your climate will change the shelf life of your granola. Here in Western Colorado we have a cooler, dry climate which makes for a longer shelf life than a warm humid climate. Use your best judgment on the shelf life of this granola, and if its particularly warm you can store it in the fridge.  However, the humidity in the fridge will affect the crispness of the granola, making it not quite as tasty.

For more information on storing low carb treats visit our article on Storing Low Carb Baked Goods in our new Baking Basics section!

 

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

 

Peanut Butter Power Granola

This peanut butter power granola just might be my favorite low carb granola recipe ever! It’s the perfect blend of nuttiness and peanut butter, with just a hint of cinnamon, making it oh so tasty!
Prep Time 20 mins
Cook Time 30 mins
Servings 10 1/2 Cup Servings
Calories 331 kcal

Ingredients
  

  • 1 Cup Sliced Almonds
  • 1 Cup Chopped Pecans
  • 1 Cup Unsweetened Shredded Coconut
  • 1/2 Cup Pumpkin Seeds
  • 1/3 Cup Erythritol (Or your favorite sweetner)
  • 1/4 Cup Vanilla Protein Powder
  • 1/2 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Peanut Butter (with no added sugar)
  • 3 Tablespoons Butter
  • 1/4 Cup Cold Water

Instructions
 

  • Preheat the oven to 300° Fahrenheit, and line a 13 x 9 baking sheet with parchment paper
  • Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.
  • Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.
  • Once everything has been coated with the peanut butter mixture pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together.
  • Now that everything has been evenly mixed press and spread the mixture as evenly as possible onto your baking sheet lined with parchment paper
  • Bake for fifteen minutes. Stir your granola, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely.

Notes

Total Fat - 30 Grams
Total Carbs - 9 Grams
Dietary Fiber - 4 Grams
Sugars - 1 Gram
Net Carbs - 4 Grams
Protein - 14 Grams

 

 

Southwest Mixed Nuts    

Plain mixed nuts can get a little boring sometimes.

But if you add a little cayenne, some chili powder, garlic, and a few other spices you no longer have a mediocre snack. You now have a delicious snack packed full of flavor! 

My mantra is low carb doesn’t mean low taste,” and these mixed nuts are definite proof of that!

Growing up, Mexican style foods were a regular in our household. Our whole family loved the robust flavors and spices commonly used in dishes such as tacos, enchiladas, posole, fajitas, etc.

Perhaps that’s why when trying to come up with a spiced nut for the first time I went to the spice cabinet and after very little thought pulled out some chili powder, garlic powder, granulated onion, cumin, paprika, and some cayenne for a kick.

“You can’t go wrong with this combo,” I thought to myself, as I set my armload of spices on the counter, and was I ever right!

The robust flavor of these southwest mixed nuts makes for a delicious afternoon snack. If you like your stuff a little on the spicy side I recommend doubling your cayenne, and if you really like your spice try tripling it or more!

Ingredient List

2 Cups Salted Mixed Nuts

1-2 Tablespoons Olive Oil

1/2 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika

1  Teaspoon Chili Powder

1/8 Teaspoon Cayenne

 

How To Make Southwest Mixed Nuts

The other awesome thing about these nuts is they are super quick and easy to make! I don’t know about you, but for me that’s a huge selling point! There’s never enough time in the day and I love, love, love finding quick and easy low carb recipes!

Begin by preheating your oven to 375°, then pull out a roasting pan or cast iron skillet. Pour your nuts into the skillet and drizzle with olive or avocado oil. Stir the nuts until they have been evenly coated with oil. If they seem a little dry add some more oil and stir again. You want them to be fairly wet with oil so the seasoning will stick. However, you don’t want them oiled so much it just slides off and pools in the pan.

Mix all your spices together in a small bowl, then sprinkle the mix over your oil covered nuts. Stir the nuts until they have been thoroughly coated with the seasoning mix.

Bake for seven minutes, then pull them out of the oven, stir them, and bake for another seven minutes. You may have to repeat this step a third and even a fourth time depending on your oven. I typically have to bake mine for a total of about 21 minutes. 

Bake until the lighter nuts (such as your cashews) have begun to turn a golden brown. Let them cool completely before eating, and enjoy!

How Many Can I Eat?

Nuts are not your friend if your goal is dropping weight. If your goal is to lose weight this may not be the snack for you as nuts are higher in carbs than some snacks, and definitely not calorie friendly. 

For me they are an awesome snack, as I’m needing a snack with a higher calorie count to get me energy through the day. Their high fat and proteins are what I’m after, making them a great snack with my goal being slight weight gain and maintenance. Even if eating with these goals you definitely should watch how many you eat, as it is easy to overdo it!

For more info on what you should be eating to achieve your goals visit the Ketogains website for tons of awesome information on the keto diet!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.

 

Southwest Mixed Nuts

The robust flavor of these southwest mixed nuts make for a delicious afternoon snack. If you like your stuff a little on the spicy side I recommend doubling your cayenne, and if you really like your spice try tripling it or more!
Prep Time 10 mins
Cook Time 20 mins
Servings 8 servings
Calories 187 kcal

Ingredients
  

  • 2 Cups Salted Mixed Nuts
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Himalayan Pink Salt
  • 1/4 Tsp Garlic
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Cumin
  • 1/4 Tsp Paprika
  • 1 Tsp Chili Powder
  • 1/8 Tsp Cayenne

Instructions
 

  • Preheat your oven to 375° Farenheit.
  • Mix all your spices together into a bowl and set aside.
  • Pour your nuts onto a baking sheet or cast iron skillet and drizzle with olive oil. Stir until the oil has lightly coated all of the nuts.
  • Sprinkle your spice mix over the nuts and stir again.
  • Bake in the oven for 15-20 minutes, stirring every five minutes until nuts have started to brown. Pull out of the oven, and let them cool completely before eating. Enjoy!

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Rocky Mountain Egg Bake     

In case you didn’t already know, I will let you in on a pretty well known fact about me. I LOVE my breakfast, and lots of it!

The funny thing is, this wasn’t always the case. Before I ate low carb, I could skip breakfast with no problem and I NEVER could eat right off because I would wake up with a heavy feeling in my stomach most mornings. What caused this, I’m not sure, but when I switched to low carb something definitely changed. I woke up ready to face the day with much more energy and a much larger appetite! Now after already having an increased morning appetite and then adding weight lifting to the mix, breakfast is now a pretty big deal in my house! 

Bacon and eggs, (lots of eggs) became my go to breakfast food most mornings. However, mornings are crazy and I found some mornings I was pushing getting my breakfast done before I was supposed to leave for work. That’s where egg casseroles began to come in. Though they may take a while to bake, they store wonderfully, and I love making them up on the weekend to prep for the ever crazy workweek.

This particular egg bake, The Rocky Mountain Egg Bake is probably my favorite egg bake combo ever. It’s chock full of almost everything you could put in an egg bake making for a filling and tasty low carb breakfast!If you haven’t made an egg bake before, and are worried about trying your hand at it. Don’t be. They are super easy to make, and are perhaps one of the easiest low carb recipes I have tried.

The prep work is perhaps the most tedious, but once you have your ingredients ready to go, it’s all a matter of mixing and dumping! 🙂

Prep Work – The Key to Smooth Baking

Prep work is probably the most overlooked step in cooking. In this particular recipe, prep work makes the process SOOOOO much smoother and quicker!

 I always start by prepping the ingredient that takes the longest first. In this recipe, that would be the sausage. Start by throwing a pound of thawed sausage into a skillet and using a cooking spatula chop your sausage into pieces. 

While your sausage cooks, you can begin prepping the other ingredients. Just don’t forget about it, and stir your sausage frequently!

 To prep the olives, begin by opening the can and draining off the juice. Using a small knife, slice your olives into small slices, taking care not take your finger along with it!!!

 

Take your canned or frozen green chiles and dice them also. If you’re buying green chiles I recommend  buying them already diced and take out some of the prep work! When I made this I used roasted and frozen green chiles from last summers garden, so I had to slice and dice them to use in my egg bake!

For those of you who haven’t tried growing your own green chiles, you should! They are sooo much better than store bought, and there is something super satisfying in growing your own produce!

 

 

Once the veggies are ready to go, it’s time for the next step. Scrambling the eggs. Crack your eggs into a large bowl, and add the, baking powder, coconut flour, and spices. Whisk until the eggs are well blended and slightly frothy.

By now your sausage should be done or almost done. Once it’s browned and slightly crispy on the edges you can begin assembling your egg bake.

Dump the sausage, bacon bits, olives, green chiles, and 1/2 cup of shredded cheddar cheese into your egg mixture. Stir everything in until it has all been evenly distributed. Pour the mixture into a greased 13 x 9 pan, and sprinkle another 1/4 cup of shredded cheese over the top, because you can never have too much cheese. 😉

Bake for 40-45 minutes or until the top has browned and the edges have began to pull away from the pan. Serve hot, or let it cool and divide into individual portions, wrap in saran wrap or put in an airtight container, and store in the fridge for your upcoming work week!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to buy your ingredients. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.

Rocky Mountain Egg Bake

The Rocky Mountain Egg Bake is probably my favorite egg bake combo ever. It’s chock full of almost everything you could put in an egg bake making for a filling and tasty breakfast!
Prep Time 30 mins
Cook Time 45 mins
Servings 12 servings
Calories 223 kcal

Ingredients
  

  • 10 Large Eggs
  • 1 Pound Uncooked Breakfast Sausage (Pork)
  • 1/2 Cup Bacon Bits
  • 1/2 Cup Diced Green Chiles
  • 1/2 Cup Sliced Black Olives
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 2 Teaspoons Baking Powder
  • 1/4 Cup Coconut Flour
  • 3/4 Cup Shredded Cheddar Cheese (Split)

Instructions
 

  • Preheat the oven to 350° F, and lightly grease a 13x9 baking dish.
  • In a skillet, cook your sausage. Using a cooking spatula chop your sausage into pieces as it cooks, stirring frequently. Cook until completely browned and slightly crispy on the edges.
  • Crack the eggs into a large bowl, and add the baking powder, coconut flour, and spices. Whisk the mixture until the eggs are well blended and slightly frothy.
  • Dump the cooked sausage, bacon bits, olives, green chiles, and 1/2 cup of shredded cheddar cheese into your egg mixture. Stir everything in until it has all been evenly distributed.
  • Pour the mixture into a greased 13 x 9 pan, and sprinkle another 1/4 cup of shredded cheese over the top.
  • Bake for 40-45 minutes or until the top has browned and the edges have began to pull away from the pan.

Notes

Total Fat - 16 Grams
Saturated Fat - 6 Grams
Total Carbs - 4 Grams
Net Carbs - 2 Grams
Protein - 16 Grams
 

 

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Keto Chocolate Cowboy Cookies

This keto chocolate cowboy cookie was yet another recipe inspired by some of the baked goods I made when working at our local bakery years ago. As I have begun playing around with keto recipe development, I have been ecstatic to find that many of my favorite treats I thought I would never eat again can be made into a keto friendly version. Though these low carb twists on the traditional recipe may not be quite the same, they sure come pretty close, and I love being able to eat my sweets without all the negative after affects!

The biggest trick to achieving the chewy quality of these cookies, is not over baking them, otherwise you will have a crunchy cookie. This is something I have struggled with BIG TIME on these, as the dark color makes it hard to know whether or not they are done. After several over-baked cookies, my advice is to err on the side of caution. If your cookies look like they have set, they are probably done, and an under done cookie is WAY better than an over baked one in my opinion. 

However, I know not all share my opinion, and if you are a fan of crunchy cookies go ahead and over bake these! They dunk well, and are still very delicious when dunked in a cup of coffee or milk!

Ingredient List

6 Tablespoons Unsalted Butter

1/2 Cup Erythritol (Or your favorite sweetener)

1 Large Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Baking Powder

1/4 Teaspoon Sea Salt

1/2 Teaspoon Baking Soda

1 Tablespoon Gelatin

3/4 Cup Finely Ground Almond Flour

1/4 Cup Medium Dark Dutch Processed Cocoa

1/2 Cup Unsweetened Shredded Coconut

1/2 Cup Chopped Pecans

1/3 Cup Lily’s Chocolate Chips (Or your favorite sugar-free chocolate chip)

 

Now don’t let this long ingredient list intimidate you. These cookies are rather easy to make, and many of these ingredients are ones I keep on hand for various recipes!

One of the key ingredients to this cookie is the Dutch Processed Cocoa. Through the years I have baked many chocolatey goods and have yet to find another cocoa to match the quality and flavor of a good Dutch Processed Cocoa. 

While many large online stores carry Dutch Processed Cocoa, I encourage you to try the cocoa from The Prepared Pantry. It is the one I have been baking with for years, and have yet to have found a cocoa to rival it’s rich dark chocolatey flavor. Using a good quality cocoa will make a HUGE impact on the flavor of any chocolate baked good you may make. Life is too short for bad chocolate, so I encourage you to spend the little extra on your cocoa and enjoy life to it’s fullest! 🙂 

You may have also noticed gelatin listed above. While this may seem odd, I’ve found gelatin helps improve the texture of my cookies, giving them a more chewy quality. These cookies can be made without it if necessary, but it does subtly kick them up one more notch.

How To Make Keto Chocolate Cowboy Cookies

 Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.

 (Note- If you are used to making cookies with sugar, this mixture will not be quite as smooth as you may be used to. Erythritol does not blend in as sugar does, and your mixture will still be slightly grainy.)

Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is evenly mixed.

Next add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated. Pour in the chocolate chips and pecans then mix in either by hand or on a low speed in your stand mixer until they have been evenly distributed.

 

Roll the dough into inch and a half balls and place on a nonstick baking sheet, or line a baking sheet with parchment paper. After you have rolled your cookies out, lightly press them, flattening them slightly.

 

Bake at 350 for 10-12 minutes or until they have just set. Remove from oven, and let cool completely before removing from the pan. 

However, if you’re like me and love a fresh, home baked, warm cookie, go ahead and eat one before it cools completely. Nobody has to know! 😉

Can I Keep These in a Cookie Jar?

Due to the lack of sugar as a preservative, as well as a high dairy content many keto baked goods store best in the refrigerator.

Since these cookies have little dairy product, and aren’t as moist as some baked goods these cookies can be stored on the countertop in an airtight container easily for approximately 3-5 days. 

The drier they are the longer they store, as moisture is a contributor to bacteria growth. If you’re one of those who love your cookies crunchy, and over baked them the shelf life will be longer.

Keep in mind moisture as well as temperature are large contributors to bacteria growth, so your climate will have a huge impact on your shelf life. I base mine off of the beautiful cool, dry climate we have here in the Colorado Rockies, so if you live in a hot and humid climate your shelf life will vary considerably.

 

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.

 

Keto Chocolate Cowboy Cookie Recipe

These Keto Chocolate Cowboy Cookies have a fabulous, crispy yet chewy texture. Pair that with some rich Dutch processed cocoa, coconut, some more chocolate, and nuts and now you have one epic keto cookie!
Prep Time 15 mins
Cook Time 12 mins
Servings 12 Cookies
Calories 167 kcal

Ingredients
  

  • 6 Tablespoons Unsalted Butter (at room temperature)
  • 1/2 Cup Erythritol (Or your favorite sweetner)
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Baking Soda
  • 3/4 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1/4 Cup Medium Dark Dutch Processed Cocoa
  • 1/2 Cup Unsweetened Shredded Coconut
  • 1/2 Cup Chopped Pecans
  • 1*3 Cup Sugar Free Chocolate Chips

Instructions
 

  • Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  • Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.
  • Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is well blended.
  • Now add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated.
  • Add the chocolate chips, and pecans either mix in by hand or on low until they are evenly distributed.
  • Roll the dough into inch to inch and a half balls and place on your prepared baking sheet. After you have rolled your cookies out, lightly press them with the palm of your hand, flattening them slightly.
  • Bake for 10-12 minutes or until they have just set. Remove from oven, and let the cookies cool completely before removing from the pan. 

Notes

Total Fat - 16 Grams
Total Carbs - 6 Grams
Net Carbs - 2 Grams
Protein - 3 Grams

 

Another Heading

Keto 

 

Measuring Dry Ingredients


A Baking Story

 Plop. A young boy eager to help his mother bake a cake, scooped out a heaping cup of flour and dumped it in the bowl. Next, he grabbed the measuring spoon she had told him to use and dipped out a heaping spoonful of baking powder. He stirred vigorously, creating a white storm cloud of flour. When the storm had settled, most of it on Jared, he set the bowl on the counter next to his mother with a loud bang. She couldn’t help but chuckle at her little eight year old boy, his once vibrant red hair now dulled with a light dusting of flour.

  She handed him the cocoa and a half cup measuring cup, and asked him to measure out the cocoa. Once again he scooped the cup heaping full and plopped it into the bowl.

  “Jared!” His mom exclaimed. “Have you been measuring all your ingredients that way?”

  He nodded and a quizzical look came across his little freckled face. Why would that matter? He wondered. More was always better, right?

 Patiently his mom explained, “You have to be very careful when measuring your dry ingredients. If you don’t measure them carefully, your recipe won’t turn out right,” She told him. “Instead of putting a cup of flour in there you may be putting the equivalent of a cup and a half. Instead of a teaspoon of baking powder, you may be putting in a teaspoon and a quarter. It will make all your measurements completely different, and your recipe will not turn out right,” she explained.

  She then pulled a butter knife out of the drawer, grabbed the measuring cup, and filled the measuring cup with flour. She held the heaping cup  above her flour canister and ran the knife evenly across the top of the measuring cup, leveling the flour out, and knocking the excess back into the canister. 

  “This is the best and most accurate way to make sure your measurements are the same each time,” She explained. 

  They finished the first cake with all the lopsided measurements, and stuck it in the oven. While it baked Jared and his mother made another cake. Armed with the butter knife his mom gave him, he carefully made sure every measurement was dead on, and not one extra grain of flour was going to defeat him. 

 Once both cakes had finished baking, they cut a slice out of each and compared them. The first cake was dry and had an odd texture, but the second one was moist and decadent. After tasting both Jared knew without a doubt he was going to measure his ingredients carefully from now on.

Not only are stories more interesting to read, they stick in our minds much more than a dry article.

See what I did there? 😉

If you enjoyed this article on measuring dry ingredients, check out some our other baking basics articles, such as the “First Rule to Low Carb Baking“, or “Repurposing Mistakes.”  

Though  this story refers to the powdery white flour we try to avoid it still pertains to low carb baking even more so, as low carb recipes are less forgiving. 

Advice for the New Low Carb Baker

For those of you who are new to baking and nervous to tackle it, don’t be. Though your first creation may not turn out perfect that first try, It’s okay. Nobody can deadlift 300 pounds first try. No-one can squat 200 pounds first try, and I know my first attempt at low carb baking came out FAR LESS than perfect. There are still those days that my cookies are over-baked, my cheesecake lumpy, or my bread underdone. It’s all a part of being human, and trying to create. I firmly believe it takes failure to help create success. If we never failed, that means we never tried, and if we never tried, we would never learn from our failures nor our successes. 

So don’t be afraid! Tackle that baked good you have been wanting to, and go start tackling that deadlift! You got this!  

 

Sausage Egg Muffins – A Quick Breakfast Option           —————————————————————————-

Some weeks are just crazy. These keto friendly ” sausage egg muffins” are an awesome grab and go breakfast! Easy to make, and a shorter bake time than my breakfast casserole these are a great breakfast option for those crazy busy weeks.

Whether it be juggling family, the gym, work, all the above, or perhaps an entirely different situation, some weeks are just difficult to get through. This week was one of those for me. Between jugging work, family, a dear friend’s wedding, a very loved niece’s birthday party, and planning a trip out of town to go see a new nephew, this week has definitely not been boring.

On those crazy weeks easy meals are a must, and for me an easy breakfast is required. Knowing I was going into a crazy week I decided to try a simple breakfast meal prep, and it was an absolute life saver!

I started by preheating my oven to 350° F ,and began cooking a pound of sausage in a cast iron skillet, stirring and chopping it into smaller pieces as it cooked. While it was cooking I cracked some eggs into a bowl and added some heavy cream. I then added salt, pepper, garlic, onion powder, and whipped the eggs until everything was well blended and the eggs were a little frothy.

Once the sausage had finished cooking, I spooned the sausage evenly into a greased twelve cup muffin tin. After that I sprinkled some green chilis on top, and poured the egg mixture over the sausage and green chilis, filling the tins about two thirds of the way full.

 

“This needs something else,” I thought to myself, and after a very brief moment of thinking I knew exactly what these muffins needed. Cheese. Me being the cheese lover I am, I couldn’t believe I hadn’t thought of that sooner! After sprinkling some cheese on top, these sausage egg muffins were complete and ready to go in the oven.

I baked my muffins for about twenty five minutes until the edges began to brown and the middles of my muffins were firm.

Once done I let my muffins cool, then put them in an airtight container in the fridge.

The next morning, I woke up when my alarm went off at 4:24, and got out of bed. I prepared my morning pick me up which consists of a cup of black coffee, then a killer protein shake made with some almond milk, collagen, creatine, and of course my absolute favorite protein powder. Jocko Molk. 

If you’ve had it you know why I’m obsessed with this stuff! I believe I have heard Jocko claim you can accomplish a 1000 pound deadlift if you’re on this stuff and after one taste I think I believe him! 🙂 

After I had drank my morning coffee and protein shake, I headed out to work out without feeling rushed as I often do, knowing my breakfast was waiting in the fridge and could easily be eaten on the go. As I got into my workout, and realized I now had the time I went ahead and added a couple extra accessory exercises to my routine. Not only was I able to now have an even more satisfying workout, I was also able to tackle some housecleaning I was needing to do, and did some work on my website! It was amazing how much more time I had created for myself  by taking a little extra time to make these simple egg muffins!

Needless to say these are going to be a regularly made recipe from now on, and will definitely be kept on hand!

Egg Muffin Variations

The sky really is the limit with these! Add any of your favorite breakfast toppings such as olives, bacon bits, or spinach!

If you’re trying to lose weight and keep your calorie count down, you can also do a leaner sausage such as turkey or chicken. There’s no end to the flavor combinations you can come up with! 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.

 

Sausage Egg Muffins

These keto friendly " sausage egg muffins" are an awesome grab and go breakfast! Easy to make, and a shorter bake time than my breakfast casserole this is a great breakfast option for those crazy busy weeks.
Prep Time 25 mins
Cook Time 25 mins
Servings 12 muffins
Calories 184 kcal

Ingredients
  

  • 1 pound Uncooked Breakfast Sausage (Pork)
  • 8 Large Eggs
  • 1/8 Cup Heavy Cream
  • 1/2 Teaspoon Himalayan Pink Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Cup Chopped Green Chilies
  • 1/3 Cup Shredded Colby Jack Cheese

Instructions
 

  • Preheat the oven to 350° F and grease a twelve cup muffin tin.
  • In a skillet cook your sausage, stirring and breaking it up into small crumbles. Cook it until well done, and some of the pieces are a little crispy on the edges.
  • While cooking the sausage whisk together your eggs, cream, and spices until well blended and the mixture is a little frothy.
  • After the sausage has been cooked, spoon the sausage into each muffin tin dividing as evenly as possible.
  • Sprinkle your green chilis over the sausage, then pour egg mixture over the sausage and green chilis filling the tins about two thirds of the way full.
  • Add a large pinch of cheese on top of each muffin, then bake for 20 to 25 minutes or until the edges have began to brown and the muffins are firm to the touch.
  • Eat hot, or let them cool and store in an airtight container for a quick breakfast!

Notes

Total Fat- 14 Grams
Saturated Fat - 5 Grams
Carbs- 0 Grams
Net Carbs - 0 Grams
Protein - 12 Grams

 

Keto Blueberry Coffee Cake

    

Little did I realize when I began to embark upon the low carb/keto lifestyle that I would be able to enjoy such tasty desserts!

As I’ve journeyed farther into the world of low carb baking I’ve been ecstatic as I’ve been able to closely mimic some of my  favorite desserts. I started with glazed donuts, and was simply delighted with the results. I then mimicked my favorite cheesecake recipe, and was also able to develop a lemon bar recipe that I was more than pleased with.

A few weeks ago I decided to try to mimic a blueberry coffee cake recipe I absolutely loved. This recipe was inspired by another one of the tasty treats I used to make at our local bakery. It was one of my many, many favorites as I absolutely love blueberries plus who doesn’t like a good coffee cake?

I began the development process by analyzing the flavors and textures that made this coffee cake so delicious. I then researched some keto coffee cake recipes until I was able to come up with a rough draft recipe to try.

I mixed my batter up, photographing the whole process, just in case I got lucky and the recipe was a winner first try. However, knowing I rarely am that lucky, I was prepared for my first attempt at this coffee cake to be a complete flop.

As the coffee cake baked I grew nervous, afraid that my creation may fall apart and the recipe would need LOTS more tweaking. After forty minutes of waiting, the timer finally beeped. I opened the oven and peered in. My coffee cake had rose nicely, and had began to brown on top. However, it still jiggled in the middle when lightly shaken, a sure sign it wasn’t quite ready to be pulled out of the oven. I stuck it back in, and set the timer. A little while later the timer beeped once again. This time the bread appeared to be done, and I pulled it out of the oven to cool. 

While it cooled I set everything up to take a final product shot, still nervous I might be wasting my time. 

After about a half an hour or so of waiting, the bread was finally cool enough to be removed from the pan. I gently flipped it out onto a cutting board, and was pleased to see it came out in one piece and did not crumble. I then proceeded to cut off the end piece, and eagerly tasted my creation.

As the taste developed in my mouth, a smile began to spread upon my face, and I may or may not have done a little happy dance in my kitchen. I had nailed this recipe first try! It was exactly the flavor I was after, and it had a soft cake like texture to boot! This keto blueberry coffee cake recipe was a definite winner in my book!

Making Keto Blueberry Coffee Cake

Not only is this keto blueberry coffee cake recipe scrumptious, it’s also super easy to make, and the ingredient list is relatively simple! Every ingredient it called for was something I generally keep on hand besides the ricotta. 

However, now that I’ve made this with ricotta, it may be found in my fridge more often! I feel the ricotta cheese really helped give it the moist pound cake texture I was after, and the bread stayed moist even after several days in the fridge.

Ingredient List

1 Cup Almond Flour

1/2 Cup Jocko Vanilla Molk (Or your favorite low carb protein powder if you’re not trying to accomplish an 800 pound deadlift) 🙂

1/2 Cup Erythritol (Or your favorite sweetener)

1 Teaspoon Baking Powder

1/2 Cup Ricotta Cheese

4 Tablespoons Butter (melted)

2 Large Eggs

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract 

1/3 Cup Blueberries (Fresh or Frozen)

Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan. Next mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, and baking powder.) Whisk the ingredients together until everything has been evenly mixed.

Now add the ricotta cheese, eggs, butter, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter. Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries however, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!

Another option is to add the blueberries to the batter after pouring the batter in the pan. This is what I did for this photo shoot to ensure the blueberries did not leave any unwanted color in my dough. To do this, pour the batter in the pan and spread it out evenly. Then sprinkle your blueberries on top and using a butter knife or spatula gently swirl the blueberries into the dough.

Once your batter is evenly distributed in your loaf pan,  bake the coffee cake for 40 to 50 minutes at 350°, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.

Let the loaf cool before turning out of the pan, and slicing.

Enjoy with a cup of coffee for breakfast, dessert, or a sweet snack!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Blueberry Coffee Cake

Treats this good shouldn't be so good for you!! When developing this coffee cake recipe I may have done a happy dance in my kitchen. It so closely mimicked the flavor of one of my favorite coffee cake recipes, and had the soft cake like texture I was after. This recipe will be a definite repeat in my kitchen!
Prep Time 15 mins
Cook Time 45 mins
Servings 12 servings
Calories 93 kcal

Ingredients
  

  • 1 Cup Blanched Almond Flour
  • 1/2 Cup Vanilla Protein Powder
  • 1/2 Cup Erythritol (Or your favorite sweetner)
  • 1 Teaspoon Baking Powder
  • 1/2 Cup Ricotta Cheese
  • 4 Tablespoons Butter (melted)
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1/3 Cup Blueberries (Fresh or Frozen)

Instructions
 

  • Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
  • Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
  • Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
  • Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
  • Pour the batter into a greased loaf pan, using a spatula to spread out the batter evenly, and bake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
  • Let the loaf cool before turning out of the pan, and slicing.

Notes

Total Fat - 7 Grams
Saturated Fat - 4 Grams
Total Carbs - 2 Grams
Net Carbs - 1 Gram
Protein - 5 Grams

 

 

Keto Chocolate Muffins

Muffins Versus Cupcakes

One of my favorite arguments to use when trying to talk my mom into letting me eat cake for breakfast as a child was, “It’s basically the same thing as a muffin, and we eat muffins for breakfast.” 

I’m sure I’m not the only child who has used this argument, and the argument worked for me on many occasions! As an adult I still love to eat dessert for breakfast, and have yet to figure out exactly why cake is not a breakfast food, but muffins and donuts are. As I developed the following Chocolate Muffin Recipe I debated on whether it should be called a cupcake or a muffin. I finally decided to deem it a muffin, as it doesn’t have frosting and I ate it for breakfast more often than dessert. It also paired rather nicely with some coffee, bacon, and eggs making for a filling breakfast, thus proving to me this HAD to be a breakfast food.

Perhaps you may disagree, and if so I must ask you what really is the difference between a muffin and a cupcake? 😉

Making Keto Chocolate Muffins (or Cupcakes)

Not only are these muffins tasty, they are SUPER DUPER easy to make and require no special equipment besides a muffin pan. When prepping my muffin pan I just sprayed it with an avocado oil non stick spray, and my muffins all came out with no problem. Using liners is another great and easy option for prepping your pan, especially if it’s an older, worn down muffin pan. I’ve found on some of the older pans, I can coat them heavily with spray and my baked goods still stick. If that’s the case with yours muffin liners help a ton!

After I’ve prepped my pan and set the oven to heat to 350° F I start mixing up my muffins.  So that I can mix everything in one bowl and cut down on the dishes I combine all my dry ingredients into a large mixing bowl first. ( Almond flour, Dutch processed cocoa, erythritol, baking powder, and salt) Using a whisk or a fork, mix the ingredients until everything has been distributed evenly.

Once the dry ingredients are evenly mixed, add the eggs, heavy cream, vanilla extract, and water to the dry mixture. Whisk until you have a smooth, delicious, chocolatey batter. 

Using a measuring cup pour the batter into the prepared muffin cups, filling about two thirds of the way full. After that sprinkle some sugar-free chocolate chips on top of the batter. 

When making these I used Lily’s Chocolate Chips and I highly recommend them! The first time I tasted Lily’s Chocolate Chips I was astounded. I had prepared myself for a mediocre chocolate chip with an aftertaste, but these chocolate chips were definitely not mediocre! These tasty chocolate chips are made with quality chocolate and sweetened with erythritol, resulting in a superb sugar free chocolate chip. I absolutely love them!

Once your batter and chocolate chips are in the pan, bake your muffins for 15 to 18 minutes or until set and the edges have began to pull away from the pan. Let the muffins cool completely before removing from the pan. Enjoy with your favorite brew of coffee for dessert or breakfast!

 

Do I Really Need Dutch Processed Cocoa?

If you have read my article on Double Chocolate Brownies you already know the answer to this question. Yes, the type of cocoa you use makes a monumental difference in how your homemade chocolate products turn out!

Years ago we would use a well known brand of cocoa almost every American baker has tried at one time or another, and I was always so disappointed in any chocolate treat made with this cocoa. It never had the rich chocolatey flavor I was after, and no matter how many times I tried it I was always disappointed.

I hesitated to make anything homemade with chocolate until I discovered Dutch processed cocoa. What led me and my mom and I to trying it, I do not remember, but I do remember the first time I made anything with it I was absolutely astounded! It had all the chocolatey flavor I was looking for, and then some! After that I loved making homemade chocolate desserts, and anyone who tried them noticed a definite difference in the chocolate flavor!

When making these Chocolate Muffins, I highly recommend buying Dutch Processed Cocoa before you do. If you try making these with your regular cocoa bought in the supermarket, I think you will be sorely disappointed, but if you make them with Dutch Processed Cocoa from The Prepared Pantry I will guarantee you will love them!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Keto Chocolate Muffins

These rich keto chocolate muffins pair wonderfully with a cup of coffee, making them an awesome breakfast treat, or a tasty low carb dessert option. No matter which way you choose to eat them, their rich dark chocolate flavor is sure to please any chocolate lover.
Prep Time 20 mins
Cook Time 15 mins
Servings 12 muffins
Calories 92 kcal

Ingredients
  

  • 3/4 Cup Erythritol (Or your favorite sweetner)
  • 1 Cup Blanched Almond Flour
  • 1/3 Cup Dutch Processed Cocoa
  • 2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 4 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Plus 2 Tablespoons Water
  • 1/3 Cup Lily's Chocolate Chips (or your favorite sugarfree chocolate chips)

Instructions
 

  • Preheat the oven to 350° F. Prepare your muffin pan by spraying it with nonstick spray or lining with muffin liners.
  • Mix your erythritol, almond flour, cocoa, baking powder, and salt in a large mixing bowl until evenly distributed.
  • Add your eggs, heavy cream, vanilla, and water to the mix and whisk until you have a smooth chocolatey batter.
  • Using a measuring cup pour the batter into the cups filling about 2/3 of the way full, then sprinkle some sugar-free chocolate chips on top.
  • Bake for 15-18 minutes or until set and firm to the touch. Let the muffins cool completely before removing from the pan.

Notes

Total Fat - 8 Grams
Saturated Fat - 3 Grams
Total Carbs - 5 Grams
Net Carbs - 2 Grams
Protein - 3 Grams

 

Another Heading

 

“The soft texture of a warm homemade roll, and the delicious, comforting smell as they bake is a combination of senses that evokes a sense of comfort and home in many of us”

Keto Dinner Rolls

 

The soft texture of a warm homemade roll, and the delicious, comforting smell as they bake is a combination of senses that evokes a feeling of comfort and home in many of us. For this reason it’s labeled as a comfort food, and is perhaps one of the hardest things for many people who have switched to the keto diet to give up. 

Because gluten paired with sugar is what gives the dinner roll it’s soft texture, and delicate taste, making a low carb version has been especially hard for me. When working on developing thisketo dinner roll recipe, I definitely had to exercise the first rule to low carb baking, and change my expectations. 

If you have read my article The First Rule To Low Carb Baking you already  know exactly what I’m talking about. For those of you haven’t read it I will touch on the key point.

  Changing your expectations does not mean you have to lower them! You simply have to realize the texture you get may be a   little different than what you had expected, but it’s still good. Your keto roll may be a little heavier and crumble a little more than a fluffy traditional dinner roll, but the flavor may be even more spectacular. And the best part about is, you don’t have the side affects of gluten

Understanding Your Ingredients

When baking traditional dinner rolls, wheat, sugar, and yeast are your key components.  I firmly believe that completely understanding how wheat or sugars work is essential to knowing how to best replace them. Though there’s no ingredient out there that completely mimics these ingredients, understanding how and why they work helps us determine which substitute would best work in each situation.

By combining wheat flour with water, gluten is created. Gluten is a type of protein made of two specific protein types, glutenin and gliadin. Glutenin is what gives your bread its elasticity, and gliadin gives it stability. The more hydrated your flour is, the more developed the gluten. For this reason breads made with wheat call for kneading the dough. By mixing or kneading the dough,  you are helping expose more flour to water, causing it to absorb more water and the gluten to fully develop.

In traditional baking we then add yeast to our mix to help it rise. Yeast is a bacteria that feeds off sugar, and as it feeds it lets off gasses. As these gasses are let off the gluten stretches and traps the gas, causing the bread to rise. Appetizing right?:-)

By eliminating sugars, we can no longer use yeast in our dinner rolls, so when creating a keto version I used baking powder in place of yeast to help my keto rolls to rise.

For a gluten replacement we are using a combo of cheese and eggs. Yes, you read that right. While it may seem weird to use these two ingredients that do not resemble wheat flour in any way, shape, or form; these two ingredients are actually one of my favorite gluten replacements.

Eggs are high in good proteins, and only containing a half a gram of carbohydrate per egg, eggs are the ultimate binding agent in low carb cooking. Their neutral flavor allows them to be used in any type of food whether savory or sweet, while providing a little extra protein. (When lifting weights, this is a HUGE plus.) You’ll find many low carb recipes use lots of eggs, and I completely understand why.

Though it may sound weird, mozzarella cheese is actually an awesome binding ingredient. It’s stretchy quality gives your dough elasticity helping to replace glutenin. Combine your cheese with the stability of an egg, and you have yourself a pretty awesome gluten replacement!

 

Making Keto Dinner Rolls

Start by preheating the oven to 350° F. Grease a small baking sheet, or line it with parchment paper. There’s a lot of fats in these rolls, so they don’t tend to stick as bad as some low carb recipes and I have found that you can get by with just greasing your pan. However, parchment paper insures they don’t stick whatsoever, and is what I chose to use when photographing this recipe.

Place your cream cheese in a small microwaveable bowl, and dump your cup of shredded mozzarella cheese over it. Microwave on high in 30 second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long, or your cheese will crisp up and will lose it’s elasticity. By putting the mozzarella on top of the cream cheese, I’ve found it helps keep the mozzarella from crisping as easy, and because cream cheese takes longer to melt it melts better when on the bottom of the bowl where it gets warmer.

Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add your almond flour, protein powder, salt, baking powder, and two of the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have wet sticky dough. 

You can also mix this my by hand if you do not have a stand mixer. However, it is a lot harder to mix the dough thoroughly, and by whipping the dough in the mixer it helps it become a fluffier, lighter mixture. I personally love using my Kitchenaid (stand mixer) for almost everything, and if you don’t have one I highly, highly recommend getting one! They are an absolute life saver!

 

Once your dough has been mixed, roll the dough into 8 equal balls and put them on your prepared baking sheet. If the dough is sticking to your hands as you roll them put a little bit of olive oil on your hands. Though they will still stick to some extent a little olive oil helps out a LOT!

After you have formed your rolls into balls, take your other egg and whisk it until well mixed. Using a pastry brush, brush the tops and sides of the rolls with your egg wash.

 

Bake the rolls for 20 to 25 minutes or until they have turned a golden brown.

Because these rolls are made up mostly of cheese, and cheese solidifies when cool, these rolls are best eaten warm.

Storing Keto Dinner Rolls

While traditional bread can be stored on the counter these rolls being made up mostly of cheese and egg should be stored in the refrigerator, and can be stored up to week. For best results keep in a Ziploc bag or airtight container to keep them from drying out. When eating your leftover rolls I highly recommend reheating them! I believe I only tried eating one cold once, and was severely disappointed in the roll when I did. Because the cheese hardens when cold, they will be dry and somewhat hard if eaten when cold. However, 30 seconds in the microwave works wonders!

 

For those of you new to the Keto or Low Carb diet please keep in mind we are here to help you learn to bake and are not nutritionists. What works for me and my goals may not work for you and your goals. Cheese is high in fats and calories, and if your goal is to lose weight, you may not want to eat large amounts of cheesy snacks.

If you would like to learn more about the keto diet I recommend visiting Keto Gains website for a comprehensive guide to the Keto diet.

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your  purchases. As an affiliate with Amazon,The Prepared Pantry, Origin Maine, and Nuts.com we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Low Carb Dinner Rolls

 

  • 1 Cup Shredded Mozzarella Cheese
  • 2 Ounces Cream Cheese
  • 1 1/2 Cups Blanched Almond Flour
  • 2 Tablespoons Egg White Protein Powder
  • 1/4 Teaspoon Salt
  • 1 1/2 Tablespoons Baking Powder
  • 3 Large Eggs (Split)
  1. Preheat the oven to 350° F, and grease a small baking sheet, or line it with parchment paper. 
  2. Place your cream cheese in a small microwaveable bowl, and dump your cup of shredded mozzarella cheese over it. Microwave on high in 30 second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long, or your cheese will crisp up and will lose it’s elasticity. By putting the mozzarella on top of the cream cheese, I’ve found it helps keep the mozzarella from crisping as easy, and because cream cheese takes longer to melt it melts better when on the bottom of the bowl where it gets warmer.
  3. Add your almond flour, protein powder, salt, baking powder, and two of the eggs. Mix on medium speed in a stand mixer until everything is well combined and you have wet sticky dough.
  4. Roll the dough into 8 equal balls and put them on your prepared baking sheet. If the dough is sticking to your hands as you roll them put a little bit of olive oil on your hands. Though they will still stick to some extent a little olive oil helps out a LOT!
  5. Bake the rolls for 20 to 25 minutes or until they have turned a golden brown. Because these rolls are made up mostly of cheese, and cheese solidifies when cool, these rolls are best served warm

Total Fat – 18 Grams

Saturated Fat – 4 Grams

Total Carbs – 6 Grams

Net Carbs – 3 Grams

Protein – 12 Grams

 

 

Strawberry Protein Granola   

  The Breakfast Struggle

Breakfast tends to be the meal I rush through the most. By the time I’m done with my weight session, have showered and gotten around for work that leaves me with very little time to actually cook breakfast. 

Before I went keto, this wasn’t an issue. I would pour me a bowl of granola, pour some milk over it, and voila! Breakfast was ready in less than a minute! I absolutely loved eating granola for breakfast, and since it comes in so many delicious flavors, I never tired of having it. Once I realized exactly how much sugar and carbs was really in what was labeled as a “healthy breakfast option” I was easily able to give it up without a second thought. 

However, those mornings that I was running behind I couldn’t help but wish I could just pull out a box of cereal or granola and be set. After a few mornings of wishing, I decided to do something about it and make my own keto friendly granola.

As I developed my strawberry granola recipe I was excited. Nuts, strawberries, coconut, and some almond butter were going to be the basis of my recipe, but what else could I add to make this granola, simply fabulous? Then it hit me. Protein powder, of course! With weightlifting I alway try to pack my breakfast full of protein, so my granola should have some extra protein too! 

About Protein Powders

Now the trick with protein powders is not all of them are good for you. Every protein powder out there tries to tout itself as wonderful, but the truth is, many of them are not. If you look at the ingredients on many protein powders, you will find them packed with sugar and many of them even use wheat as a filler!

Needless to say when developing this recipe I did not use just any ordinary protein powder.  I used the protein powder of champions.  Jocko MOLK. 

Instead of sugar, it’s sweetened with monk fruit, making it very keto friendly and there are absolutely no fillers in it!  This tasty and awesome protein powder sold by Origin Maine was developed by an ex navy seal ( Jocko Willink) , and it is packed with good for you ingredients, designed to help you achieve greatness and get after it.  And did I mention?  Jocko guarantees it will help you accomplish an 800 pound deadlift!

Because of it’s awesomeness  I use Jocko MOLK before my workouts in a power shake all the time, and I was simply excited to get to try it in something else! The more protein powder I eat the quicker I can hit that deadlift goal, right?! 😉 

Note – Don’t expect to lift 800 pounds first try. It takes hard work, discipline, and of course protein to achieve this. Length of time required to achieve an 800 pound deadlift will vary per individual. 🙂 

How to Make Strawberry Protein Granola

To make this tasty keto friendly granola, the only kitchen gear you need is a baking sheetlined with parchment, a large mixing bowl, measuring cups, and a spoon.

Combine your sliced almonds, chopped pecans, shredded coconut, erythritol (or desired sweetener), protein powder, almond flour, and 1/2 cup of freeze dried strawberries in a large mixing bowl. Stir until everything is evenly mixed. 

Melt your butter and almond butter in the microwave using 30 second increments, until it is runny. Make sure you stir it in between sets in the microwave, and break up any large chunks of almond butter to help it melt. Once your butters have melted, pour over the nut mixture, and mix until everything has been evenly coated.

After you have mixed in the almond butter pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together. Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment.

Bake the granola for fifteen minutes at 300° F, then stir the mixture. After you have stirred the granola, bake it another fifteen minutes or until it has started to turn golden. You may have to stir your granola a third time and bake another 5 to 7 minutes.  Once the granola has turned golden and began to crisp up, remove it from the oven, and let it cool completely.
After it has cooled add another 1/4 cup of dried strawberries for extra color and tastiness. 🙂

Storing Your Granola

Because sugar acts as a type of preservative, your keto granola will not store as long as many granolas will. And it definitely will not have the shelf life a store bought, preservative filled, granola will.  However, this strawberry protein granola is so delicious I guarantee it will not sit on your counter for long! 

When storing your granola keep it in a dry airtight container for up to two weeks. Keep in mind your climate will change the shelf life of your granola. Here in Colorado we have a cooler, dry climate which makes for a longer shelf life than a warm humid climate. Use your best judgment on the shelf life of this granola, and if its particularly warm you can store it in the fridge.  However, the humidity in the fridge will affect the crispness of the granola, making it not quite as tasty.

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

 

Strawberry Protein Granola

This tasty keto friendly granola, is the perfect way to start your morning! Vanilla protein powder not only adds to the delicious flavor, it also gives this granola some extra protein to start your morning off right!
Prep Time 15 mins
Cook Time 30 mins
Servings 10 (1/2 cup servings)
Calories 303 kcal

Ingredients
  

  • 1 Cup Sliced Almonds
  • 1 Cup Chopped Pecans
  • 1 Cup Unsweetened Shredded Coconut
  • 3/4 Cup Freeze Dried Strawberries
  • 1/2 Cup Blanched Almond Flour
  • 1/3 Cup Erythritol (Or your favorite sweetener)
  • 1/3 Cup Vanilla Protein Powder
  • 1/4 Cup Butter
  • 1/3 Cup Almond Butter
  • 1/4 Cup Water

Instructions
 

  • Preheat the oven to 300° F.
    In a large mixing bowl combine the almonds, pecans coconut, erythritol, protein powder, almond flour, and a half cup of the freeze dried strawberries. Stir until everything has been evenly distributed
  • Melt your butter and almond butter in the microwave stirring every thirty seconds. (You may also melt it in a double boiler, but the microwave is a quicker option.)
    Pour the melted butter over the dry mixture, and stir it until everything has been coated evenly with butter.
  • After you have mixed in the almond butter pour the cold water over the mixture. This will cause the granola to clump, and bind together.
  • Once everything has been evenly mixed spread the mixture as evenly as possible onto your baking sheet lined with parchment, and bake for fifteen minutes. Stir the mixture, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely. After it has cooled mix in another 1/4 cup of dried strawberries.
  • Store in an airtight container for one to two weeks.
    (Keep in mind your climate will change the shelf life of your products.)

Notes

Total Fat - 28 Grams
Saturated Fat - 9 Grams
Total Carbs - 8 Grams
Net Carbs - 2 Grams
Protein - 9 Grams

 

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