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 recipe was a definite winner in my book!

Making Keto Blueberry Coffee Cake

Not only is this keto coffee cake 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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Keto Lemon Cheesecake Bars


 

The Inspiration

For a few sweet years, I had the privilege of working at a local bakery here in my home town. It was the ideal job for me, except for the part of getting up at 3:30 AM to start baking. 

(I would rather lift weights if I’m getting up that early.) 😉

 While I was there, I got to make several very tasty treats. One of my many favorites was a lemon bar we made. Sweet with just the right amount of tanginess, this lemon bar was better than any lemon dessert out there. 

When I decided to try to create a keto lemon bar recipe, my goal was to create one that tasted just like the ones I remembered from the Valley View Bakery. I sat down and looked at the recipe I once used, and researched some keto lemon bar recipes before I came up with what was going to be my starting formula. 

I made the first batch, and was shocked when I tasted my lemon bars. I had nailed the keto version of these lemon bars first try! Needless to say I was ecstatic, and had to share my creation! I let my parents and grandparents be my taste testers, and eagerly waited as they took their first bite. 

Two thumbs up was the unanimous verdict on this recipe, and I am excited to be able to share it with you! I hope you enjoy this recipe as much as I do!

How to Make Them

Don’t let the process of making these keto lemon bars scare you! While the amount of steps may seem daunting, each step is actually pretty simple! And I promise these lemon bars are well worth any amount of work!

When making these lemon bars I start with the crust. Preheat the oven to 375 F°, and while that is heating up mix up your almond flour, sweetener, and salt in a small mixing bowl. Melt five tablespoons of butter, then pour over the flour mixture, and mix until you have a wet, crumbly mixture.

Press the crust into the bottom of a lightly greased 8 inch baking dish until the crust covers the bottom of the pan evenly.

Using a stand mixer beat one 8 ounce package of softened cream cheese with your preferred sweetener until you have a smooth creamy mixture. Then add the egg and vanilla and beat again until everything is well combined. 

(You may have to scrape the sides of the bowl two or three times during this process.)

Spread the cream cheese mixture over the crust and bake again for fifteen to twenty minutes or until the mixture has just set and began to crack along the edge.

While the cheesecake layer is baking I mix up the lemon filling. In a medium sized mixing bowl whisk together your lemon juice, sweetener, baking powder, eggs, and gelatin.

Once your cheesecake layer has baked until just set, pour the lemon mixture over it, and stick it back in the oven for another ten to fifteen minutes or until the sides have began to brown, and the middle has set.

Pull your lemon bars out of the oven, and let them cool completely before cutting and serving. 

Once cool cut into nine equal servings, and enjoy! 

If you 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.

Lemon Cheesecake Bars

Don’t let the process of making these keto lemon cheesecake bars scare you! While the amount of steps may seem daunting, each step is actually pretty simple! And I promise these lemon bars are well worth any amount of work!
Sweet with just the right amount of tanginess, this lemon bar is sure to brighten up any occasion!
Prep Time 30 mins
Cook Time 45 mins
Servings 9 servings
Calories 208 kcal

Ingredients
  

Crust

  • 1 1/4 cup Almond Flour
  • 1/3 cup Erythritol (Or your favorite sweetner)
  • 5 tablespoons Butter (melted)
  • 1/2 teaspoon Salt

Cheesecake Filling

  • 1 8 Ounce Package Cream Cheese (softened)
  • 1 Large Egg
  • 1/2 cup Erythritol (Or your favorite sweetner)
  • 1 teaspoon Vanilla Extract

Lemon Filling

  • 1/2 cup Lemon Juice
  • 1 cup Erythritol (Or your favorite sweetner)
  • 5 Large Eggs
  • 1/2 teaspoon Gelatin
  • 1 teaspoon Baking Powder

Instructions
 

To Make The Crust

  • Preheat the oven to 375°F. Mix your almond flour, sweetener, and salt in a small mixing bowl.
  • Melt your butter, then pour over the flour mixture, and mix until you have a wet, crumbly mixture.
  • Press the crust into the bottom of a lightly greased 8 in baking dish until the crust covers the bottom of the pan evenly. Bake for ten to twelve minutes or until the crust has barely started to brown.

To Make the Cheesecake Filling

  • Using a stand mixer beat one 8 ounce package of softened cream cheese with your preferred sweetener until you have a smooth creamy mixture.
  • Add the egg and vanilla and beat again until everything is well combined. (You may have to scrape the sides of the bowl two or three times during this process.)
  • Spread the cream cheese mixture over the crust and bake again at 375°F for fifteen to twenty minutes or until the mixture has just set and began to crack along the edge.

To Make the Lemon Filling

  • While the cheesecake layer is baking, mix up the lemon filling. In a medium sized mixing bowl whisk together your lemon juice, sweetener, baking powder, eggs, and gelatin. 
  • Once your cheesecake layer has baked until just set, pour the lemon mixture over it, and stick it back in the oven for another ten to fifteen minutes or until the sides have began to brown, and the middle has set.
  • Pull your lemon bars out of the oven, and let them cool completely before cutting and serving. 

Notes

Total Fat - 17 Grams
Total Carbs - 8 Grams
Net Carbs - 8 Grams
Protein - 7 Grams
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“One of the easiest to make keto crackers out there is parmesan crisps, and they are absolutely delicious!”

Parmesan Crisps

 

 

A Quick and Easy Keto Friendly Snack

Ever since I was little girl I have loved cheese.

I remember being a small child not more than three or four, running around the house eating a cheese stick. We had guests at the time, and I remember one of them teasing me asking if he could eat my cheese stick. I (not having learned to share at that point in time) refused, and ran off to eat my cheese before it could be taken from me. 

Since then I have learned to share my cheese, however hard it may be for me. However, I have learned that sharing recipes with cheese is a much better option . 🙂 

   Many of you have probably heard of if not tried parmesan crisps. One of the easiest to make keto crackers out there is  parmesan crisps, and they are absolutely delicious. All you have to do to make a standard parmesan crisp is buy grated parmesan cheese (or grate it yourself), put about a tablespoon of cheese on a baking sheet lined with parchment paper, and bake them at 400 F for about 7-9 minutes. Yes, it’s that easy!

 I, loving to play with different flavors and spices developed a couple quick and easy twists to this classic recipe.

The Basil Parmesan Crisp

When trying to decide what spices to try to pair with parmesan crisp, I decided to try basil, as it only made sense to pair a cheese and spice often used in Italian cuisine together. 

Afraid just basil and parmesan would be boring, I added a little garlic and onion powder to the mix. I sprinkled my spices over the cheese, stirred it until the spices were well distributed, then spooned out small heaps of the mixture on a lightly greased cookie sheet. 

I let them bake until they had turned a golden brown, then pulled them out of the oven. Once they cooled I removed them from the cookie sheet, and found just why using parchment paper is recommended. Though they came off relatively easy, a few stuck to the pan and came off in small pieces. 

I of course had to try a broken one immediately, and was delighted with the outcome of these basil parmesan crisps. The sweet taste of basil, paired with the sharp flavor of parmesan and hints of garlic was absolutely delicious!

 

Spicy Parmesan Crisps

Do you love a little bit of spice in your food? 

Almost every savory dish I make I find myself wanting to add some cayenne or red pepper flakes to “spice it up.” (Pardon the pun.)

Even when making my Basil Parmesan Crisps I wanted to add some red pepper flakes, and had to remind myself not everyone likes or can have spicy food, and sometimes something mild is indeed a good thing.

However, if spice is your thing, then this recipe is for you! If you really like spice, add a little extra cayenne as I created this recipe more on the mild side. 

If you don’t love spice, but love the flavor of southwest cooking, then feel free to cut down on the cayenne. They are still delicious without the extra pizzazz.

Not only are these keto crackers super delicious, they are super easy to make!
I like to buy the fresh grated parmesan cheese from your local supermarket to make the process a little easier. However, not all grocery stores have good parmesan cheese already grated, and you may have to buy it as a block and grate it with a parmesan cheese grater

After you have the cheese grated and in a small mixing bowl, add your spices and mix everything until they are well incorporated. Spoon teaspoonfuls of the mixture on a baking sheet lined with parchment paper leaving about a half inch to an inch between each spoonful to allow room for spreading.

 

Bake for 7-9 minutes or until your crackers have turned golden and the middles of the crackers are crisp. Pull them out and let them cool completely before removing from the pan. Once cool eat to your heart’s content! 

Warning – To accomplish this you may have to make more than one batch. 😉

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, 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.

 

Basil Parmesan Crisps

When trying to decide what spices to try to pair with a parmesan crisp, I decided to try basil, as it only made sense to pair a cheese and spice often used in Italian cuisine together. Afraid just basil and parmesan would be boring, I added a little garlic and onion powder to the mix, and was absolutely delighted with the result!
Prep Time 10 mins
Cook Time 8 mins
Servings 24 crackers (4 servings)
Calories 41 kcal

Ingredients
  

  • 1/2 Cup Freshly Grated Parmesan
  • 1/8 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Basil
  • 1/8 Teaspoon Himalayan Pink Salt

Instructions
 

  • Preheat the oven to 400° F. Combine your spices and parmesan cheese into a small bowl. Stir until the spices are evenly distributed.
  • Using a teaspoon spoon mounds of cheese onto a baking sheet lined with parchment paper. Bake for 7-9 minutes or until the cheese has turned golden. Remove from the oven and let the crackers cool completely before removing from pan.

Notes

Total Fat - 3 Grams
Total Carbs - 0 Grams
Net Carbs - 0 Grams
Protein - 4 Grams

 

Spicy Parmesan Crisps

If you love spicy snacks these crackers are for you! Chili powder, garlic, and cayenne kick this classic keto cracker up a notch, making it a delicious low carb snack option!
Prep Time 10 mins
Cook Time 7 mins
Servings 24 crackers (4 servings)
Calories 41 kcal

Ingredients
  

  • 1/2 Cup Freshly Grated Parmesan
  • 1/4 Teaspoon Paprika
  • 1/4 Teaspoon Chili Powder
  • 1/8 Teaspoon Garlic Powder

Instructions
 

  • Preheat your oven to 400° F. After you have the cheese grated and in a bowl, add your spices and mix everything until they are well incorporated.
  • Spoon teaspoonfuls of the mixture on a baking sheet lined with parchment paper, and bake for 7-9 minutes or until they have turned golden and the middles of the crackers are crisp. Pull them out and let them cool completely before removing from the pan. Once cool eat to your heart’s content! 

Notes

Total Fat - 3 Grams
Total Carbs - 0 Grams
Net Carbs - 0 Grams
Protein - 4 Grams

 

“One of the best things about the keto diet is cream cheese is allowed!”

Classic Cheesecake with Blueberry Topping

 

 

One of the best things about the keto diet is cream cheese is allowed! Needless to say I’m a cream cheese fanatic, and love using cream cheese in my cooking whether it be a sweet or savory dish.

When I first started trying to bake low carb, a cheesecake recipe was the first thing I attempted. Looking at my go to classic cheesecake recipe, I swiftly realized there were only a few minor changes that had to be made in order to make this tasty dessert keto friendly.

 I made my “graham cracker crust” out of almond flour, melted butter, and cinnamon instead of graham crackers and butter as I used to. The method of making the crust was still very much the same. I combined my almond flour, sweetener, and cinnamon, in a medium sized bowl. After I had mixed all of the ingredients together with a fork, I then poured in the melted butter. I mixed it until the butter was well incorporated, and I was satisfied with the consistency. After that I plopped the dough into a lightly greased nine inch springform pan and pressed the crust until it was evenly distributed along the bottom of the pan, as pictured below.

I put the crust in the oven and baked it at 350° F for about 7-10 minutes or until it just barely started to brown.

While the crust cooled I moved on the the next step. The cheesecake filling.

I plopped my blocks of cream cheese in the mixer, and turned it on for a few seconds to help soften the cream cheese just a little more.  Instead of the sugar my original recipe called for I use either Erythritol or Splenda. (Splenda is not as keto friendly but is easier on the pocketbook.)

 I beat the sweetener with the cream cheese for a couple minutes until they were blended together and I had a smooth, creamy mixture.

After this I added my eggs and vanilla, then mixed it again. You may find during this step, the sides of the bowl will need scraped at least a couple times to ensure your filling is well mixed. I generally have to stop my mixer and scrape the bowl about three times during this step. 

Once your mixture is smooth and creamy, pour it into your pan and spread it out evenly with a spatula. 

Now it’s time to bake your cheesecake!  I baked it at 350° F for about 45 -60 minutes, until it was brown on top and the filling had set. Keep in mind yours may take either less time or slightly longer depending on your oven.  

Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop. By removing the sugar and cornstarch  I had difficulty mimicking a pie filling like consistency, but after some experimentation I was satisfied with the effects of using gelatin in my topping.

Because of the nature of gelatin, this topping has a jelly like consistency if cold. (A texture I personally love.) However, if you prefer your topping more syrupy I recommend you warm it slightly, and it will pour nicely over your cheesecake. 

 This cheesecake works well either made in a traditional pie plate if you want a quick and easy cheesecake.  If you want the classic look of a cheesecake it also does well in a springform pan. I personally love how it turns out in a springform pan, but have baked it in a pie plate when I was in a rush and didn’t have time to let it cool completely before taking it to a function.

When using a nine inch springform pan, let your cheesecake cool almost completely, then run a thin rubber spatula (my preferred spatula is Norpro) along the sides before removing the edge of the pan to help prevent your cheesecake from sticking to the sides.

After you have removed the cheesecake from the pan, I like to let the cheesecake cool in the fridge about another half hour before serving. Once it has cooled completely, cut it into your desired serving size. (About ten to twelve servings) Add the blueberry topping on top, and prepare to be delighted!

I’ve also made this cheesecake and added Lily’s Chocolate Chips to the top right before baking. Let me tell you, it was delicious!! Feel free to play around with different combos, and let me know what you have tried and how it turned out! I would love to hear about your baking experiences!

 

 

Classic Blueberry Cheesecake

Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop, and I am pleased with the results!
Prep Time 45 mins
Cook Time 1 hr
Servings 12 servings
Calories 304 kcal

Ingredients
  

For the Crust

  • 1 1/2 Cups Almond Flour
  • 1/4 Cups Erythritol Or your favorite sweetener
  • 6 Tablespoons Unsalted Butter Melted
  • 1/2 Teaspoon Cinnamon

For the Filling

  • 3 8 Ounce Packages Cream Cheese Room Temperature
  • 1 Cup Erythritol Or your favorite sweetener
  • 1 1/2 Teaspoons Vanilla Extract
  • 3 Large Eggs

For the Blueberry Topping

  • 2 Cups Frozen Blueberries
  • 2/3 Cups Erythritol Or your favorite sweetener
  • 3 Tablespoons Water
  • 1/2 Tablespoon Gelatin

Instructions
 

The Crust

  • Preheat the oven to 350° F. Combine the erythritol, almond flour, and cinnamon in a medium sized bowl. Mix until all ingredients are evenly distributed.
  • Pour the melted butter over the mixture, and mix until you have a wet crumbly mixture.
  • Press the dough into a round 9 inch springform pan, until the bottom is evenly covered with the crust.
  • Bake for 7-10 minutes or until the crust has barely started to brown. Pull out of the oven, and let cool while you make the filling.

The Filling

  • Cream your cream cheese and desired sweetener together with a mixer until you have a smooth creamy mixture.
  • Add the eggs and vanilla, then mix again until everything is well incorporated. Pour the mixture into the pan and spread out evenly with a spatula.
  • Bake at 350° F for 45-60 minutes, or until the top has browned and the filling has set. Once the filling has set, pull the cheesecake out of the oven, and let it cool before running a thin spatula along the sides of the cheesecake and removing the pan.

Blueberry Gelatin Topping

  • Combine the blueberries, sweetener, water, and gelatin in a small saucepan, and cook over medium heat stirring often. Bring the mixture to a boil, and cook another two to three minutes before removing from heat.
  • Let the mixture cool before serving over the cheesecake.

Notes

Total Fat - 29 grams
Saturated Fat - 16 grams
Total Carbs - 7 grams
Dietary Fiber - 1 gram
Sugars - 5 grams
Net Carbs - 1 gram

If you are enjoying our site and would like to help support Rocky Mountain Baking, use the links in the articles to make your purchases through our affiliate sites. 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.

 

Classic Ranch Mixed Nuts


A Great Keto Snack Option

Nuts are a go to snack for me. However, I quickly tire of plain mixed nuts, and love playing around with different spice mixes to add a little zest to an otherwise ordinary snack.

 This week I am super excited to be able to share my Classic Ranch Mixed Nuts Recipe with you. This recipe is not only super easy, it is also superbly delicious. 

To me it’s the perfect on the go snack if you are okay with a few carbs in your diet, and are not concentrating on weight loss. If weight loss is your goal I would recommend eating a very minimal amount of mixed nuts. 

A quarter cup of mixed nuts contains approximately 3  grams of net carbs, 15 grams of fat, 5 grams of protein, and totals to about 170 calories. I personally struggle eating only one 1/4 cup serving, and this means your calories and carbs can add up in a hurry.

However, if you are out there getting after it, and burning a lot of calories I find this an awesome snack. I often struggle with my calorie intake, and snacking on seasoned nuts is one of my favorite ways to get the energy I need.

How to Make Classic Ranch Seasoned Mixed Nuts

To make these Classic Ranch Mixed nuts I take two cups of lightly salted mixed nuts and drizzle oil over them. Because the ranch seasoning absorbs quite a bit of moisture I oil these nuts a little heavier, using about one and a half tablespoons of olive or avocado oil. 

Give the nuts a stir to make sure they are all heavily coated in oil, then sprinkle two tablespoons of Hidden Valley Ranch Seasoning over them as well as a half teaspoon of garlic and a half teaspoon of onion powder. 

Stir the nuts again, making sure everything is evenly coated. If they seem dry and the seasoning isn’t sticking add a little extra oil. However, be careful not to add too much, or your nuts will be extremely greasy.

( I usually use between one and half to two tablespoons of oil total.)

Bake at 375° F for fifteen to twenty minutes, stirring every five minutes, or until the nuts have started to brown. Pull out of the oven, and let them cool completely before eating. Enjoy!

 

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. 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 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.

 

Classic Ranch Mixed Nuts

These zesty mixed nuts, spiced with Hidden Valley Ranch Seasoning are a great on the go keto snack. Not only is this recipe delicious, it's super easy and quick to make, making it one of the best keto snack recipes out there.
Servings 8 servings
Calories 193 kcal

Ingredients
  

  • 2 Cups Mixed Nuts lightly salted
  • 1 1/2 Tablespoons Olive or Avocado Oil
  • 2 Tablespoons Hidden Valley Ranch Seasoning
  • 1/2 Teaspoon Granulated Garlic
  • 1/2 Teaspoon Onion Powder

Instructions
 

  • Preheat your oven to 375° Farenheit.
  • Pour your nuts on a nonstick baking sheet, or cast iron skillet and drizzle with oil. Stir until all the nuts are evenly coated in oil.
  • Sprinkle your ranch seasoning, garlic, and onion, then stir the nuts again. If they seem dry and the seasoning isn’t sticking add a little extra oil. ( I usually use between one and half to two tablespoons of oil total.)
  • Bake for fifteen to twenty minutes, stirring every five minutes, or until nuts have started to brown.

Notes

Net Carbs 3 grams
Protein 5 grams
Total Fat 18 grams
Saturated Fat 2gram
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Repurpose Mistakes


 

A Lesson Learned

  In my experimentation with what was supposed to have been this week’s recipe I learned a very important lesson in low carb baking.

“Learn to repurpose mistakes.” 

 While this is an excellent practice even in traditional baking, low carb ingredients are often more pricey, making it all the more important to learn to repurpose goods that may have came out less than perfect.

The Story

 It was a cold winter’s Saturday morning, when I decided to try to make some chocolate donuts. Everything seemed to be going great; I mixed up the batter with no problem, poured it into my donut pan, and stuck them in the oven.

About twenty minutes later my donuts were done, and were resting on the counter to cool. While they cooled I pulled out my camera, and set up my lights so I could take photos of the finished product.

After they had fully cooled, I began carefully removing my donuts from the pan. The first donut came out okay, but part of the top stuck to the pan. The next one did the same thing, and as I went on each donut seemed to stick worse and worse. When I was done I looked at my plate of “donuts” and felt so disappointed.

Forlorn, I texted my mother telling her the donuts I had been so excited about were a complete flop. Her immediate reply was, “Make a trifle.” 

“What a great idea!” I thought, then was immediately embarrassed for I had been so focused on the failure, and  had failed to think outside the box and think of a solution. After promptly thanking my mother for always great advice, I went to work on making a trifle.

I took the chocolate frosting I had made, (which had also flopped), added extra cream, and sweetenerto it, and whipped it in my KitchenAid until light and fluffy. 

After that I took  about half of my broken donuts, crumbled them up into a bowl, then spooned the chocolate cream mixture over that.

I then cleaned out the bowl, added some whipping cream, vanilla, and sweetener, then turned the mixer on again. While the mixer whipped the cream I added the remainder of donuts on top of the chocolate cream in my trifle. A few minutes later stiff peaks were beginning to form in my cream, I let it beat a little longer, then stopped the mixer, and spooned my delicious home made whipped cream on top of my trifle. 

What else does this need? I thought to myself, feeling that this trifle was lacking something. 

And then it hit me. Lily’s Chocolate Chips.

I sprinkled some of my favorite chocolate chips over the top, scooped out a serving, and tasted my “mistake.” I was immediately delighted, for this trifle didn’t taste at all like a mistake. Rich and decadent it was a sure winner. I decided there and then, if all “mistakes” were as good as this one, I would welcome them with open arms.

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

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