Keto Layered Lasagna

Lasagna is the most amazing comfort food and a hard one to say goodbye to when leaving the carby life. There are a lot of recipes online that use spinach, lunch meat, zucchini, etc. to try to replace the layers that make up lasagna but I had to find something that tasted like real lasagna.

Fathead dough has been such a lifesaver when it comes to eating keto. I have used it to make so many desserts, pizzas, anything that requires breading and now I have found a way to incorporate it as a pasta. I whipped up one batch of fathead dough and then thinned it out onto baking sheets in three layers with a spoon and olive oil. This was a scary attempt but it worked and I’m so glad!

This lasagna has yummy layers of ricotta (my favorite part of lasagna) but you can feel free to add whatever layers you want, in the past I have also included spinach, arugula, small curd cottage cheese, sausage, and various types of cheese.

COURSE: Main Entree
PREP TIME: 45 Minutes
COOK TIME: 30 Minutes
TOTAL TIME: 1 Hour & 15 Minutes
SERVINGS SIZE: 8 Pieces

Fathead Dough Ingredients:
1 Cup Almond Flour
1 Tablespoon Garlic Powder
1 Large Egg
1 Cup Shredded Mozzarella
1 Tablespoon Whole Fat Cream Cheese

Lasagna Ingredients:
1 lb Grassfed 80 / 20 Beef
1 Jar of Organic Marinara
1 Container of Whole Fat Ricotta
2 Cups Shredded Mozzarella

Instructions:
FATHEAD DOUGH
1. Start with the fathead dough. Lay out parchment paper on two baking sheets and preheat the oven to 400 degrees.
2. In a glass bowl, put the mozzarella and the cream cheese together and put in the microwave for 30 seconds. Take out and stir. Add the almond flour and put back in the microwave for an additional 30 seconds. Add the egg and mix well.
3. Use a table spoon and scoop some of the fathead dough onto the parchment paper. Spread the fathead dough out evenly so that it matches the size of the dish you are going to use to bake the lasagna. Repeat this step 3 times.
4. Poke holes into the fathead dough layers with a fork and bake in the oven for 10 minutes. Remove from the oven and allow to cool for 5 minutes.

MEAT AND MARINARA SAUCE
1. Use a 14″ pan to cook the ground beef. Make sure the meat is evenly chopped up within the pan and put it over medium heat.
2. Once the meat is browned, add the jar of marinara and allow to simmer. Take off heat and allow to cool for 10 minutes.

ASSEMBLING THE LASAGNA
1. Put a layer of the meat sauce on the bottom of the lasagna dish. Top with the ricotta. Preheat the oven at 350 degrees.
2. Add the first layer of the fathead dough.
3. Add another layer of meat sauce, ricotta, and shredded mozzarella. Repeat these steps with the fathead dough. Complete 3 layers.
4. Place the entire dish in the oven and bake for 30 minutes.

I really hope you enjoy this lasagna as much as we did!!! Enjoy, Keto Fam!

Decadent Keto Zebra Cakes

This is the most indulgent recipe that I have ever put together. The other day I was craving Zebra Cakes – Do you remember those Little Debbie treats? I used to eat so many of them when I was younger, but I wouldn’t dare touch one now. I think I would automatically develop diabetes or go into a sugar coma, but I do remember that they tasted soooo good! I had to whip something similar together.

Decadent Keto Zebra Cakes

My husband jokingly said “They look like the real thing.” We shared a laugh for a minute. They look nothing like the real thing but they taste amazing and I will definitely make this again! They taste great with Let’s Bake Believe White Chocolate Chips but you could also try making them with dark chocolate chips or the traditional milk chocolate.

I put together a yellow cake recipe and used that for base. I made a vanilla frosting for the center and then coated the outside with the white chocolate and drizzled milk chocolate over the top. It sounds like a lot of steps but it was actually pretty simple!

COURSE: Dessert
PREP TIME: 10 Minutes
COOK TIME: 35 Minutes
TOTAL TIME: 45 Minutes
SERVINGS SIZE: 6 Zebra Cakes

Decadent Keto Zebra Cakes

CAKE INGREDIENTS:
1 1/2 Cup Almond Flour
1/3 Cup Coconut Flour
1/4 Cup Grassfed Butter (Melted)
4 Large Eggs
1/3 Cup Granulated Swerve
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Baking Soda
1 Pinch Salt
1 Teaspoon Cinnamon

FILLING INGREDIENTS:
2 Tablespoons Cream Cheese
1/4 Cup Grassfed Butter (Melted)
1/4 Cup Swerve Confectioners

COATING INGREDIENTS:
1/2 Cup Let’s Bake Believe White Chocolate Chips
3 Tablespoons Let’s Bake Believe Milk Chocolate Chips (Drizzle)

INSTRUCTIONS:

CAKE INSTRUCTIONS:
1. Preheat the oven to 350 Degrees.
2. Grease a small loaf tin with coconut oil.
3. Mix all wet ingredients together: Eggs, Melted Butter, Pure Vanilla Extract in a large bowl.
4. Mix all dry ingredients together in a separate bowl: almond flour, coconut flour, baking soda, granulated swerve, cinnamon, and salt.
5. Slowly sift the dry ingredients into the large bowl. Mix well.
6. Pour ingredients into the baking pan and bake for 22 minutes or until you can poke it with a fork and it comes out clean.

FROSTING INSTRUCTIONS:
1. Mix melted butter, Swerve, and cream cheese together in a Nutribullet.

ASSEMBLING INSTRUCTIONS:
1. Cut two thin slices out of the cake and cut it into an octagon. Do this 6 times. Feel free to eat the delicious left over pieces of cake.
2. Sandwich the frosting in between the two pieces of cake. Place the sandwiches on a cookie sheet.
3. Melt the white chocolate chips for 30 seconds in the microwave, mix immediately after taking it out of the microwave. Evenly coat the sandwiches with the melted white chocolate chips.
4. Melt the milk chocolate chips in the microwave for 30 seconds, mix immediately after taking it out of the microwave. Drizzle over the top of the white chocolate.
5. Place in the freezer for 5 minutes before eating.

I hope you enjoy these amazing treats as much as we did!

Decadent Keto Zebra Cakes

The Best Keto Chocolate Zucchini Cake

Zucchini bread and zucchini cake are two of my absolute favorites. I know – they don’t sound that great, but the zucchini doesn’t have a taste, in my opinion and it delivers an amazingly moist texture and density. If you add a thick layer of grassfed butter to the zucchini bread or zucchini, it’s a fat bomb dream! But real talk, this is the closest thing to actual chocolate cake I’ve ever been able to create and I’m all about it.

For sweetness, I used granulated Swerve, but you can opt out for confectioners which is always good for baked treats. You can also play around with concentrated stevia if you aren’t interested in using sugar alcohols. My experience with sugar alcohols have been good – I haven’t had any weird side effects and it doesn’t spike my blood sugar.

I also used almond flour instead of the recommended coconut flour. I am not a fan of coconut flour because the coconut flavor comes through too much for me. I also love coconut but I don’t want my chocolate cake to taste like it. To each their own, always!

Frosting is optional, this cake is really amazing on it’s own! I recommend trying it first without the frosting, otherwise go ahead and add an amazing cream cheese and butter based homemade Keto frosting. I will add this to the blog soon – but there’s a ton of great recipes out there if you want to check out some other keto recipe blogs.

NUTRITIONAL FACTS: Net Carbs: 2.5 g | % Carbs: 10.9 % | % Protein: 16.2 % | % Fat: 72.9 % (I cannot guarantee these macros to be exact, based on the slices you cut – but it’s close!)

COURSE: Dessert
PREP TIME: 15 Minutes
COOK TIME: 40 Minutes
TOTAL TIME: 45 Minutes
SERVINGS SIZE: 12

INGREDIENTS:
1/2 Cup Almond Flour
1/2 Cup Baking Cocoa Powder
1/3 Cup Granulated Swerve (Or Eythritol of Choice)
1 teaspoon Cinnamon Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon table salt
1/4 Cup Olive Oil
4 Large Beaten Eggs
1 teaspoon Vanilla Extract
2 Cups Zucchini Shredded

INSTRUCTIONS:
1. Mix the wet ingredients together first. Mix the 4 large eggs, vanilla extract, and olive oil together. Beat until blended well. Pre-heat the oven to 375 degrees.
2. Mix the dry ingredients together separately. Mix the almond flour, cocoa powder, granulated swerve, cinnamon powder, baking powder, baking soda, and table salt together well.
3. In a separate bowl, use a grater to grate your zucchinis. It took two small zucchinis to grate two cups. Grate your zucchini finely into the bowl.
4. Mix all three bowls together into the biggest one.
5. Grease an 8×4 bread pan and pour the mixture in.
6. Once the oven in pre-heated, stick the bread pan in and bake for 40 minutes or until you can poke it with a fork and it comes out clean.

I really hope you enjoy this one! Add butter or add your favorite keto frosting! ❤

Keto Chocolate Chip Cookie Dough Fat Bombs

These are the most amazing and delectable Fat Bombs. They are filled with cream cheese, grassfed butter, and peanut butter. I love them so much! They’re almost dangerous to keep around because they’re the only things that I would eat. I use Lily’s Dark Chocolate Chip Baking Chips to coat the outside of these fat bombs and use them as the chocolate chip filling as well.

I recommend using high quality cream cheese and using a peanut butter that doesn’t contain any sugar. I am a big fan of the Homestead Peanut Butter brand because the only ingredients are Peanut Butter and Sea Salt – and you can usually find at Target for $2.39 cents – which is a steal!!! I don’t know when Target is going to realize that they’re selling it for really cheap either, so I would go out and grab it if you can.

COURSE: Dessert
PREP TIME: 10 Minutes
COOK/FREEZER TIME: 10 Minutes
TOTAL TIME: 20 Minutes
SERVINGS SIZE: 24 Quarter Sized Balls

INGREDIENTS:

FOR THE FAT BOMBS:
8 oz Package of Cream Cheese
1/2 Cup Peanut Butter
1/2 Cup Coconut Flour
4 Tablespoons of Grassfed Butter (I prefer Kerrygold)
1/4 Cup Swerve Confectioners
1/3 Cup Lily’s Dark Chocolate Baking Chips

FOR THE CHOCOLATE COATING:
1/3 Cup Lily’s Dark Chocolate Baking Chips
1 teaspoon Organic Coconut Oil

INSTRUCTIONS:
1. Mix all of the fat bomb ingredients together evenly and well. Roll the entire batch into quarter sized balls on a baking tray with a cookie sheet. Place in the freezer for 10 minutes.
2. If you decide to do the coating.. mix the chocolate chips and the coconut oil together in a microwave safe dish and microwave for 30 seconds. Pull the baking tray out of the freezer and coat the fat bombs evenly. Place back in the freezer for 5 minutes.

Enjoy! These are tooooo good to miss out on!

Keto Chocolate Chip Fat Bombs

Keto Pumpkin Spice Donuts

Amazingly soft and dense – these Keto pumpkin spice donuts hit the spot! I have been craving donuts recently but have been finding the recipes a little dry. I was able to come up with a recipe, loaded with grassfed butter, that are dense and moist and the cream cheese frosting is spot on!

COURSE: Dessert
PREP TIME: 10 Minutes
COOK TIME: 22 Minutes
TOTAL TIME: 32 Minutes
SERVINGS SIZE: 6 Regular Sized Donuts / 12 Mini Donuts

INGREDIENTS:

Donut Ingredients:
2 Tablespoons of Pure Pumpkin
1/3 Cup Melted Grassfed Butter (I prefer Kerrygold)
2 Eggs
1 Cup Blanched Almond Flour
1/2 Tblspoon Baking Soda
1/3 Cup Granulated Swerve Sweetener
1 Tablespoon Powdered Cinnamon
1 Teaspoon Vanilla

Frosting Ingredients:
2 Tablespoons Grassfed Butter
1/2 Package Cream Cheese (4 oz)
1/3 Cup Swerve Confectioners

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  Soft Keto Pumpkin Spice Donut

INSTRUCTIONS:

1. Preheat the Oven to 350 degrees.
2. In a separate bowl, combine all of the wet ingredients together (eggs, pumpkin, vanilla, and melted grassfed butter).
3. In another bowl, combine all of the dry ingredients together (almond flour, baking soda, Swerve, and powdered cinnamon).
4. When each bowl is well mixed, start mixing the dry ingredients into the wet ingredients and blend together well.
5. Grease a donut shape pan or silicon pan with coconut oil.
6. Pour the ingredients into your pan and place them in the oven for 22 minutes.

FROSTING INSTRUCTIONS:

1. Use your Nutribullet or food process to mix your frosting ingredients together. Blend well.
2. Use a frosting applicator to swirl the frosting on top of the donuts.

Enjoy! I hope you love this recipe as much as my family does.

Perfect Keto Pumpkin Pie Bars

My craving for Pumpkin flavored anything in the Fall will never go away. I’m all cheesecaked out since being on the Keto diet, so I decided to go with a Pumpkin Bar recipe. Back story on the fluff: I was trying to make a recipe from a fellow Keto blogger, but I messed up on the marshmallow recipe and ended up making a fluff instead. It’s delicious and I’m glad that I was able to find another use for it!

Perfect Keto Pumpkin Bars

COURSE: Dessert
PREP TIME: 20 Minutes
COOK TIME: 40 Minutes
TOTAL TIME: 60 Minutes
SERVINGS SIZE: 12

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INGREDIENTS:

For the Pumpkin Bars:
3/4 Can Pumpkin Pie Filling (Unsweetened)
3 Large Eggs
1/3 Cup Melted Grassfed Butter
1 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Soda
1/3 Cup Coconut Flour
2/3 Cup Almond Flour
1/3 Cup Swerve Confectioners
1 Tablespoon Cinnamon

For the Fluff:
1/2 Cup Cold Water
2/3 Cup Water (to Boil)
3 Packets Knox Gelatin
1/3 Cup Swerve Confectioners
1 Teaspoon Vanilla
4 oz Cream Cheese (Half a package)
1/4 Teaspoon Salt
1 Tablespoon Bake Believe Milk Chocolate Chips (Topping)

INSTRUCTIONS:

For the Pumpkin Bars:
1. Preheat oven to 350 Degrees
2. Grease an 8×4 Glass baking dish with coconut oil.
3. In a bowl mix together the eggs, butter, pumpkin pie filling and vanilla extract.
4. In a separate bowl, mix together the almond flour, the coconut flour, Swerve confectioners, baking soda, and cinnamon.
5. Fold the second bowl into the first bowl and mix well.
6. Bake in the oven for 40-45 minutes (or until your fork comes out clean!)

For the Marshmallow Fluff Topping:
1. Line a 9×9-inch pan with foil and grease well with coconut oil. 
2. Pour the cold water (1/2 cup) into your stand mixer’s bowl or a large glass bowl. Sprinkle the gelatin in, mix thoroughly with a fork, and allow to bloom for 10 minutes while you melt the sweetener. 
3. Pour the remaining water (2/3 cup) into a saucepan,  heat, and mix in the Swerve Confectioners that you set aside for the fluff. Allow to boil for one minute. Once complete, mix in with the gelatin and vanilla extract.
4. Place glass dish in the refrigerator until firm.
5. Once gelatin is firm, use a food processor to scoop the gelatin mix into, add the cream cheese, and blend.
6. Use the chocolate chips with a grater and sprinkle on top.

ENJOY!!!

Keto Spicy Cheesy Asian Noodles

This recipe is a unique one. I like to watch a lot of cooking channels and mukbangs on YouTube so I am constantly seeing people eating Spicey Asian Noodles or Rice Cakes. While it’s a craving, it’s not worth all of those carbs! Fortunately, there are some alternatives in the Keto world, such as Konjac noodles or Tofu Shirataki. I personally feel like they taste the same as normal noodles, but like anything else, always in moderation. Soy isn’t the best thing to eat every single day, but I will indulge every once in a while. This Spicy Cheesy Asian Noodle dish hit the spot!

This is hands down the easiest and most satisfying Keto version of Spicy Cheese Asian Noodles. I hope that you enjoy! You can also add any veggies or meats that your heart desires (as long as it’s keto friendly!)

COURSE: Main Dish / Entree
PREP TIME: 5 Minutes
COOK TIME: 20 Minutes
TOTAL TIME: 25 Minutes
SERVINGS SIZE: 2

INGREDIENTS:
1 Package Spaghetti Style Tofu Shirataki Noodles
1/3 Cup Marinara (of choice, no added sugar)
1 Soft Boiled Egg
2 Cups Chicken Bone Broth
1 tablespoon Sriracha Sauce (additional if you want extra spicy)
1 Beef Organic Hotdog (Applegate Farms has the best)
1 Diced Stalk of Green Onion
1/3 Cup Cheesy Mozzarella

INSTRUCTIONS:
1. Wash the Tofu Shirataki noodles and boil them according to the package.
2. In a separate sauce pan, mix the Chicken Bone Broth, the Marinara, and the Sriracha Sauce. Cook on Medium until simmering.
3. In a separate pan, pan sear the hot dog.
4. Move the Shirataki Noodles and hot dog into the pan with the broth.
5. Top the entire mixture with mozzarella and then top off with the diced green onion.
6. Top off with the soft boil egg. Serve in a bowl and enjoy!

Keto White Chocolate Peanut Butter Cups (Fat Bombs)

These Keto White Chocolate Peanut Butter Cups hit the spot! They tasted just like Reese’s Peanut Butter Cups. Amazing. They do have more coconut oil so I recommend storing them in the freezer, not on the counter top. This is the perfect fat bomb recipe and is sure to please everyone!

I don’t know what it is about Bake Believe, but their chocolate chips are amazing and you can find them at Walmart for $3.98 (a huge price difference compared to Lily’s $7.99 chips).

Keto White Chocolate Peanut Butter Cups

COURSE: Dessert
PREP TIME: 10 Minutes
COOK TIME: 5 Minutes Freezer Time
TOTAL TIME: 15 Minutes
SERVINGS SIZE: 12

INGREDIENTS:
2 Cup Bake Believe White Chocolate Chips
1/3 Cup Coconut Oil
1/3 Cup Homestead Natural Peanut Butter

INSTRUCTIONS:
1. Line a cupcake tray with 12 cupcake tins
2. Microwave the coconut oil and chocolate chips on high 30 seconds, stir after removing from the microwave
3. Line the bottom of the cups with the white chocolate/coconut oil mixture. Place in the freezer for 2 minutes.
4. Scoop a teaspoon of Peanut Butter on top of the bottom layer of white chocolate.
5. Use the remaining white chocolate in the bowl to cover the tops of the peanut butter within the muffin tins.
6. Place in the freezer for 5 additional minutes and enjoy!