Buttery Egg Yolk Scrambled Eggs

6 egg yolks

2 Tbsp butter, plus extra to serve

1 Tbsp thickened cream

1 Tbsp grated Parmesan cheese

Sea salt 

1 Tbsp chopped fresh parsley, to serve (opt)

Method

1. Whisk egg yolks and cream, seasoned with salt, until fully combined.

2. Add 1 Tbsp butter to a nonstick saute pan over low heat. When butter has melted, add eggs and cook, stirring gently with a wooden spoon. When eggs are almost cooked (2-3 mins), add remaining butter, fluff with a fork and remove from heat.

3. Sprinkle with grated Parmesan cheese, chopped fresh parsley, and salt, if needed. Enjoy!

https://eatliveescape.com/buttery-egg-yolk-scrambled-eggs/#google_vignette

Keto Egg Bake with Cream Cheese *****

 

Keto Egg Bake with Cream Cheese

This is the ultimate easy egg bake or crustless quiche recipe. You make one egg mixture and choose your own veggies, meats, cheeses, and spices to go in it.

Prep Time10minutes mins

Cook Time30minutes mins

Total Time40minutes mins

Ingredients

Egg Mixture (for one egg bake to serve 3-4 people, multiply as necessary):

• 4 eggs
• 4 oz cream cheese
• large pinch of salt

Topping Options:

• 1/2 tsp dill, basil, oregano, parsley, etc.
• 1/2 tsp dried onion and/or dried minced garlic
• 1/2-1 cup of shredded or crumbled cheese (cheddar, mozzarella, feta, etc.)
• sauteed veggies
• cooked meats

Instructions

• Preheat oven to 350.
• Put the egg mixture ingredients in a blender and blend until smooth.
• Spray a baking dish with cooking spray. Put the toppings of your choice in the baking dish: meat or vegetables on the bottom, then sprinkle on the cheese, finally sprinkle on seasonings. Pour the egg over the fillings.
• Bake for 30 min or until the easy egg bake isn’t jiggly and the edges are golden brown.

After the keto, bake has cooled, and you put them in airtight containers, refrigerate for up to 4 days. Or you can freeze it for two months. Before reheating, it’s best to store the casserole bake in the fridge overnight if frozen.

 https://joyfilledeats.com/cream-cheese-egg-bake/

Low Carb Ricotta Egg Bake *****

 

• 1 tsp avocado oil
• 3 cups baby spinach, rough chop
• 8 eggs
• 1 cup ricotta
• 1/2 cup milk
• 5 slices bacon, cooked + chopped
• salt + pepper, to taste
• 1/2 cup shredded cheese (mozzarella, etc.)

Instructions

• Preheat oven to 350℉. Line a 9x13 baking dish with parchment paper.
• In a large skillet, heat oil over medium heat. Sauté spinach for 2 minutes longer. Remove from heat and drain well.
• In a large bowl, whisk together the eggs, ricotta and milk. Stir in the bacon crumbles, salt, pepper, shredded cheese. and spinach mixture until combined. Pour into baking dish. Sprinkle top evenly with a little more shredded cheese. Bake uncovered for 30-35 minutes or until toothpick comes out clean. Let sit for 8-10 minutes and cut into squares.

https://hungryhappens.net/wprm_print/low-carb-ricotta-egg-bake

Blueberry Chia Yogurt *****

 I tried it with lemon extract instead of vanilla.  It was good, although I added a few extra drops of liquid monk fruit to combat the bitterness of the lemon.  I also tried doubling the recipe, which worked well

3/4 cup Greek yogurt

1/2 cup blueberries

3 Tbsp chia seeds

1/2 tsp vanilla

1/8 tsp powdered 100% monk fruit

Blend yogurt and blueberries together with vanilla and monk fruit.  Stir in chia seeds.  Place in a mason jar and chill overnight.  Top with extra blueberries, if desired.

Blueberry Chia Yogurt Pudding ****

3/4 cup Greek yogurt

1/2 cup blueberries

3 Tbsp chia seeds

1/2 tsp vanilla

1/8 tsp powdered 100% monk fruit

Blend yogurt and blueberries together with vanilla and monk fruit.  Stir in chia seeds.  Place in a mason jar and chill overnight.  Top with extra blueberries, if desired.

https://ihackeddiabetes.com/wprm_print/low-carb-tiramisu-chia-pudding

Yogurt Chia Seed Pudding *****

 

• 1 cup plain yogurt
• ½ cup milk
• 1/4 cup chia seeds
• 1/2 tsp vanilla
• 1/4 tsp 100% Monk Fruit Drops
• Pinch Real Salt
• Frozen Wild Blueberries

To a wide-mouth quart mason jar, add yogurt, milk, vanilla, monk fruit and salt.  Stir in chia seeds until well mixed.  Refrigerate.  Five or ten minutes later, stir again.

Refrigerate for several hours or overnight.  

Thaw the blueberries and serve with the pudding.

Or, make a jam out of 1 1/2 cups blueberries mixed with 2 Tbsp water and cooked down in a small saucepan.  

Frozen Instant Pot Chuck Roast *****

 

• 2-lb pound frozen chuck roast
• 2.5 cups water
• 1 teaspoon Real Salt

1. Place the metal trivet in the bottom of the Instant Pot, and place the frozen roast on top of the trivet.
2. Pour the water over the roast.
3. Sprinkle the roast with Real Salt.
4. Cook on Manual on High for 85 minutes.
5. Once the roast finishes cooking, allow it to naturally release for 30 minutes.
6. Carefully remove the lid and allow the roast to cool to the point that it’s safe to handle. Remove the roast to a large bowl and use two forks to easily shred it.

https://keytomylime.com/instant-pot-frozen-roast/#mv-creation-135-jtr

Creamy Ricotta Dessert *****

 Very good.  Made it in the mini food processor.  Made it with lemon instead of vanilla.  Really good.  

• 1 1/2 cups whole milk ricotta 
• ▢1/4 tsp 100% monk fruit powder
• Dash Real Salt
• ▢1 tsp vanilla extract OR 1 tsp lemon extract

Combine all ingredients in a small food processor.  Process for 2 minutes.  

Refrigerate for at least 1 hour, or overnight.

Low Carb Coffee Ricotta Mousse - to try

 

Sugar Free Low Carb Coffee Ricotta Mousse

 Prep Time15minutes minutes

 Total Time15minutes minutes

 Servings10 @ 3 ounces

 Calories171kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 2.5 teaspoons gelatin
• 1/2 cup strong coffee hot brewed or see swaps above
• 2 cups Ricotta cheese or see swaps above
• 1 teaspoon instant espresso
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see swaps above
• pinch salt
• 1 cup heavy cream
• optional: shaved sugar free chocolate bars to garnish

Instructions

• Pour the gelatin into the hot coffee and stir until the gelatin dissolves and there are no lumps. Set aside to cool slightly.
• Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer or large bowl using an electric mixer. You could also use a food processor if you prefer. 
• Blend until combined well.
• Pour the cooled coffee gelatin mixture into the stand mixing bowl and blend until smooth.
• Pour in heavy whipping cream and blend on high until thickened and whipped with stiff peaks.
• Spoon into serving dishes and garnish with shaved chocolate if desired.
• Place in refrigerator covered with plastic wrap or in an airtight container for 2 hours to thicken, then enjoy!

Notes

This recipe was first published in August 2015 and updated with video in 2018.

Nutrition

Serving: 0.33cup | Calories: 171kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 62mg | Sugar: 0.2g | Vitamin A: 221IU | Calcium: 104mg | Iron: 0.2mg

https://www.sugarfreemom.com/recipes/sugar-free-low-carb-coffee-ricotta-mousse/#recipe

Dr. Kiltz's Carnivore Healing Bowl ****

 This tasted as expected, but I didn't enjoy it because I was developing ground beef aversion.

Dr. Kiltz's Carnivore Healing Bowl

Ingredients:

• 4 oz ground beef (80/20 or fattier)

• 1–2 pasture-raised egg yolks

• 1 tbsp beef tallow or butter

• Sea salt to taste

Instructions:

• Brown the ground beef in tallow or butter over medium heat.

• Remove from heat and stir in the egg yolks while still warm.

• Salt generously and enjoy.

Try this recipe at least once this week. One meal that calms the gut and supports healing from the inside out.

For more recipes that will help keep your Keto-Carnivore journey on track, check out Kiltz's Keto is Carnivore.

Blueberry Chia Pudding

 

½ cup fresh blueberries (plus extra for topping)

½ cup plain Greek yogurt

1 tablespoon chia seeds

½ teaspoon vanilla extract

1 teaspoon honey (or to taste — skip for no added sugar)

1 teaspoon cacao nibs or crushed dark chocolate

Instructions:

Mash the ½ cup blueberries with a spoon.

Add Greek yogurt, chia seeds, vanilla, and honey.

Stir until fully combined.

Top with a few whole blueberries and sprinkle with cacao nibs.

Cover and refrigerate for at least 2 hours (or overnight).

https://www.instagram.com/p/DMXthb8s5_1/

Lemon Egg Loaf *****

 

8 eggs, room temp

8 ounces cream cheese, softened

1 stick butter, softened

2 tsp lemon extract

Monk fruit to taste (I used 144 drops) (or 1 slightly rounded tsp powdered)

Blend together eggs, cream cheese, butter, lemon extract, and monk fruit until smooth and well combined.

Pour the mixture into a 2-quart rectangular baking dish, lined with parchment paper.

Bake at 350 for approximately 25 minutes.  

Cool and refrigerate