Almond Flour Pancakes

I’ve always loved pancakes and low carb pancakes are just not as good as “real” pancakes.  I have a coconut flour version that I make and they are pretty good and just recently made an almond flour version. It was soooo good! The outsides got nice and crispy which reminded me of how my Grammy used to make them. I followed Low Carb Yum’s recipe and left out the stevia and halved everything. They came out delicious!

Almond Pancakes


Go to her site and try these! So yummy!


Cheesy Cauliflower Rice

Before I started eating low-carb, I used to buy a 4 cheese boxed rice mix and my family loved it! Obviously rice on low-carb is a no no. I was craving that rice last night and came up with this substitute, it’s not the same but it satisfied that craving for me and it was really easy to make!

Chessy Cauliflower Rice


1 small head cauliflower, riced

2 T butter

Salt to taste, about 1/2 teaspoon

2 oz cream cheese, softened

1/8 cup half and half or heavy whipping cream

1 cup shredded cheddar cheese

2 T bacon bits, optional

I began by melting the butter in a frying pan and adding the riced cauliflower and salt and cooking until “al dente” and slightly translucent. I don’t like mine to be mushy.

Once that’s done, add the softened cream cheese and half and half/heavy whipping cream and stir until cream cheese is melted and everything is combined. Add in the shredded cheddar cheese and stir, stir, stir so it doesn’t clump up or stick to the bottom. Keep stirring until the cheese is no longer “stringy” and the mixture looks creamy.

Top with bacon bits (if using) and serve! This would be really yummy with some chopped green onions on top.

Mississippi Pot Roast

This is such a good recipe and so easy! It’s a crock pot recipe which I love. I use my crock pot at least twice a week, sometimes 3 or 4 times! I don’t have a lot of time for cooking super involved meals these days, so anything I can do to lessen my dinner prep/cook time is a life saver and ensures my family eats good.

Mississippi Pot Roast

This is a pretty popular world in the low carb/keto world and there are different variations out there. Here is the way I do it!

You will need:

3 lb Beef Roast

1 Stick of Butter (cut into slices)

1 Package of Au Jus Seasoning Mix

5-6 Pepperoncini Peppers plus the juice

Add the roast to the crock pot, place butter on top, sprinkle on the au jus seasoning, place the peppers around the roast and pour in some juice – about 1/8th of a cup. It won’t make the roast spicy so add more if you like! You can always add more at the end if it needs it.

Cook on low for 8 hrs, I shred it at the end and mix into the juices and then serve over mashed cauliflower. For that, I steamed a whole head of cauliflower and added it to my blender with cream cheese, half and half, sour cream, butter and salt and blended it up!

So yummy!

Low Carb Buffalo Chicken Dip – Only 4 Ingredients

This is probably my most favorite low carb thing to eat. PERIOD. It’s SO good and super addicting and so easy to make!


Mine is served with crackers here, substitute with low carb crackers, pork rinds or celery. Or just eat it with a fork! 

My recipe makes 2 servings. Here’s what you need:

Preheat oven to 350 degrees F.

6 chicken tenderloins, cooked and shredded

3oz cream cheese, softened

1/4 cup buffalo/wing sauce ( I use Frank’s) – adjust to your liking, depending on how spicy or not spicy you like it. You can start with less, then just taste and add more if necessary.

1/2 cup shredded sharp cheddar cheese

Salt and  Pepper to taste, sometimes I use garlic salt

Combine all ingredients except the cheddar cheese and put into an oven safe dish, top with the shredded cheddar and cook in the oven until bubbly and cheese is melted. This doesn’t usually take long for me, maybe 5-10 mins because I use the chicken while it’s still hot. If your chicken has cooled or is cold, this will take longer and you may need to cover with foil so the cheese doesn’t burn.

So creamy and just a little spicy, definitely counts as low carb comfort food! Yum!



One Pot Low Carb Teriyaki Beef


Yummy! Serve over cauliflower rice or with steamed veggies, this sauce was so good and easy to make, pretty much dump everything in and let it go!

1.5lbs stew beef

One medium onion, chopped

2 garlic cloves, chopped

1/4 cup cilantro, chopped

3 T soy sauce

Low carb sweetener to taste – I used stevia (this depends on how sweet or savory you want your sauce)

Salt and pepper to taste

Begin by adding oil to a pot and heat up over medium heat, add stew beef and all the ingredients and stir together. Cover and let cook until all liquid evaporates.

Once liquid is evaporated, remove lid and brown beef in the remaining oil. Once browned, remove from heat and serve.

Definitely keeping this on the dinner rotation!


Fat dogs in a blanket

Definitely trying this since I am out of almond flour but I have tons of coconut flour!

Leave it to me to run out of an ingredient.. When I just went to the store yesterday. Hi, my name is lazy keto. Have we met? … Well in good lazy fashion I decided to try coconut flour instead of the normal almond flour that Fat Head pizza crust calls for. Which is what this is made from!! Go ahead.. Say it; shut up! This turned out to be a beautiful success. Even better than I had anticipated them being because I didn’t know how plyable the fat head crust would be when wrapping the hot dogs. I do need to mention though that I did have a small amount of almond flour, but the rest was coconut. It was meant to be!

What you will need:

1 1/2 cup mozzarella

1/4 cup almond flour

1/4 cup and 1 tsp coconut flour

1 egg

2 tbsp cream cheese…

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Low Carb Mac-N-Cheese


This low carb version of mac-n-cheese is so good! Tastes pretty close to the real thing, at least I thought so. Here is the recipe!

1 16oz bag of cauliflower rice

2 cups of shredded colby jack cheese

1/2 cup heavy whipping cream

2 eggs

Salt and pepper to taste

Combine all ingredients in a large mixing bowl and transfer to a baking dish. Bake at 350 degrees for about 45 minutes. I covered the dish with foil for the first 30 minutes so the top wouldn’t burn.

I made this last night and plan to eat it for lunch the next few days. Enjoy!

Pancakes – A Low Carb Recipe


These were the best low carb pancakes I’ve ever made and very filling too!

1/2 cup coconut flour

3oz cream cheese

4 eggs

A couple splashes of heavy cream

Begin by blending the eggs and cream cheese in a blender, or by hand but a blender will give you fluffier pancakes. Blend until the eggs and cream cheese are very fluffy, light and bubbly. Then transfer to a mixing bowl. Add in coconut flour and combine. Add heavy cream as needed until you get a pancake batter consistency.

Make sure your pan is HOT before adding these and cook in butter or coconut oil until just browned. Don’t overcook, or they become hard and flat.

Top with butter and syrup or fresh fruit and whipped cream!


What I Eat In A Day – Low Carb

I see these videos all over YouTube and I always think they are interesting and sometimes give me some good ideas of what to make whenever I get in a food rut. So, I thought it would be fun to do on my blog. I hope you enjoy!

Breakfast: Coffee with heavy cream while breakfast cooks – usually it’s iced coffee but since it’s been chilly here in the mornings, I had french press this morning! I usually eat the same thing for breakfast everyday (eggs and sausage or bacon), as a mom of a 10 month old, sometimes it’s easier to just not have to think about what to eat in the morning, still trying to wake up you know! Sleeping Face on Facebook Messenger



Lunch – Today I had a spinach salad with chopped pecans, bacon, cheese, red onion and ranch with a small bowl of shredded pork with cheese and onions. A little more dairy than I usually have but I just really wanted something cheesy, it hit the spot!


Treat time – A coke zero! I know soda is not so good for you but I call this my “mommy treat” and it tastes so good!



Dinner – Always a combo of meat and veggies, tonight is baked chicken thighs (with the skin!) and brussel sprouts, onions, bacon with a little cream cheese mixed in. The cream cheese was an experiment and it didn’t really turn out how I expected, not bad but I won’t do it again.



I need to do better about getting more veggies in throughout the day, sometimes I snack on carrots or raw green beans or cucumbers but I didn’t have any today.

I didn’t plan on doing this blog post so everything I ate is pretty common, nothing was made special just for the sake of doing this post. But next time, I might put a little more thought into it!

Creamy Chicken Spaghetti Squash Casserole


Mmmm mmm this was so good! I didn’t really have a plan when I made this, just kind threw things together and here it is! I’ll put down a rough recipe where all measurements are just basically guesses. Next time, I’ll measure everything! I always forget…

1 medium sized spaghetti squash, cooked and shredded

2 chicken breasts, diced and cooked

4 green onions, diced

2 roma tomatoes, diced

1 tsp garlic powder

S&P to taste

4 oz cream cheese

3/4 cup heavy cream

1/4 cup marinara sauce

1/2 cup cheddar cheese

Start by cooking chicken in butter and olive oil, once browned, add onion, tomato, garlic powder, salt and pepper.

Add heavy cream, marinara and cream cheese, heat everything up over medium heat and stir until cream cheese is melted.

Add in shredded spaghetti squash and cheese and stir until combined. Taste for seasoning and adjust to your liking.

Pour mixture into an 8×8 glass baking dish, sprinkle a little cheese up top (opt), bake at 350 until bubbling and top is lightly browned.

Serves 4.

Definitely making this again! It was so good!