KN (Original): Chocolate Coconut Keto Fatty Bombatty

Fat Bombs are awesome because it is a tiny little dessert to take the edge off of a craving. And this tiny dessert packs a punch because it will keep you fuller longer; fat satiates us, keeps us full of energy.

I love coconut! This is almost an Almond joy, minus the almond, so more like a Mounds. Plus, sometimes we deserve a little treat! I wouldn’t have this recipe every day, though. In our house, desserts are on the weekend treats! Are you ready for the recipe?

INGREDIENTS (for coconut bar):

~* 1 packet of unsweetened coconut (7 oz)

~* 1 cup of unrefined coconut oil

~* 1/2 stick of salted butter

Cut open the packaging to the shredded unsweetened coconut. We used Greenwise organic from Publix. Take one cup of coconut oil and 1/2 stick of butter, melt them together in the microwave. Pour over 7 oz of shredded coconut and smoosh it all together. Then take out a casserole dish. I used an 8×8 glass dish. Pat the coconut mixture into the dish, smashing it down. Put it in the freezer to set while you make the ganache.

INGREDIENTS (for chocolate ganache):

~* 4 squares of baker’s unsweetened chocolate

~* 1/3 cup of heavy whipping cream

~* 1/3 cup of stevia

Get out a sauce pan and put on medium heat on the stove top. Pour 1/3 cup of heavy whipping cream and 1/3 cup of stevia into it. Cut the 4 squares of unsweetened chocolate and gently toss into the sauce pan. Whisk the squares while the cream and stevia heat up. Make sure you keep whisking until chocolate melts and thickens the cream. Once it boils, it is ready. Pour on top of the coconut mixture that has been set in the freezer.

Now for my visual learners:

7 oz packet of unsweetened, shredded coconut
Microwave one cup of coconut oil and 1/2 stick of butter, 20 seconds
Pour melted butter/coconut oil over shredded coconut
Smoosh it down onto 8×8 casserole dish and put in the freezer to set while you make chocolate ganache 😉
4 squares of unsweetened chocolate
Don’t you love these numbers?
Medium heat put a sauce pan with the 1/3 cup of heavy whipping cream, 1.3 cup of stevia, and 4 squares of unsweetened chocolate
Whisk on medium heat until it boils over and thickens to look like this
Pour over coconut mixture that has set in the freezer. Refrigerate for one hour before cutting it into 20 squares.

Refrigerate for one hour. Cut this into squares, enjoy sporadically! I store mine in the freezer, in ziplock baggies of 2 squares. Confession time? Sometimes, I do eat both of them at one time… most times, I eat one and feel great about it.

I Hope you guys enjoy this recipe as much as I do. Will you add an almond to yours?

Thank you for the amazing support we have gotten so far!

Keto On, Ketonians!

Love,

Ro.

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KN (Original): Keto Tuna Melt Mini Pizzas

I’m obsessed that this recipe is a mash-up of a tuna melt AND a mini pizza. I LOVE PIZZA! And being in a low carb lifestyle is actually amazing because there is SO many ways for me to still have pizza 🙂 Are you ready for the recipe?

INGREDIENTS:

~* 2 Medium Eggplants

~* 2 cups of Mozzarella Cheese, shredded

~* Tomato Sauce (the one I used was homemade, no sugar)

~* 2 cans of Tuna

~* Salt and Pepper

~* Oregano

HOW TO MAKE:

I skin the eggplants, because I find the skin bitter AF. Before you slice them into rounds, get a big bowl of water and add 2 tablespoons of salt in it. This takes away the extra starch from the eggplant because you will want to soak them in the water bowl before you cook them. The water will turn brown with starch.

Go ahead and turn oven on to 350 🙂

Slice the eggplants into rounds and let them soak. I used olive oil to grease my cookie sheet and salt on top of the oil. This seasons the bottom of your mini pizzas and makes them not stick. Then I scoop up eggplant rounds and lay them nicely on the greased cookie sheet. (I make my own tomato sauce at home and freeze it for easy access of when I need it. I will post that recipe the next time I make it, promise!)

Spoon however much sauce you want onto the eggplant. Then add your shredded mozzarella cheese. The 2 canned tunas, you open, drain, and evenly spread the tuna on top of the cheese. If you want, add some onion on top, if you can carbs to spare. Bake it for 20 minutes, or until the cheese is golden brown. Easy, peasy, lemon squee-zy!!

Now for my visual learners:

2 egg plants, ready to be skinned and sliced
Eggplant sliced into rounds
Add Eggplant to a bowl with one tablespoon of salt. This pulls the extra starch from the eggplant. You will see the water turn brown.
After 10-15 min of soaking, grease the cookie sheet with olive oil and add some salt. Then line up the rounds to add tomato sauce to them.
Look at the numbers for tuna, they’re great! I drain our tuna, do you?
Once they are all sauced, add mozzarella cheese and tuna

Bake for 20 min in a 350 Degree F oven and VOILA!

I really am in love with these! Did you enjoy it? Follow us on Instagram for daily food pics and other shenanigan’s @nerdyketonian and @ketonianerd

Keto On, Ketonians!

Love,

Ro.

KN (Original): “Buckeye” Lip Smackin’ Keto Cheesecake

Beautiful and Delicious

Hi Everyone!

I am making this impromptu blog post on this marvelous Buckeye inspired Keto cheesecake because of the overwhelming interest from the Facebook group post. Thank you in advance, for your support! Here we go:

INGREDIENTS (for crust):

~* 3 tablespoons of butter, melted

~* 2 large eggs

~* 1/3 cup of granulated Stevia

~* 1/3 cup of unsweetened powdered cocoa (we use Hershey’s)

~* 1 teaspoon of vanilla extract

~* 3/4 cup of almond flour

HOW TO MAKE CRUST:

FYI guys, this crust recipe also makes really BOMB cookies!! Anyways, mix the 1/3 cup of unsweetened cocoa with the melted butter and set aside. In another bowl, use a hand mixer on high speed for a few minutes to mix together the eggs, stevia, and vanilla extract. Stop mixing when it has thickened and become frothy. Fold the chocolate/butter mixture into this and gently blend the almond flour into it. When homogenized, chill the batter for 1 hour, until hardened by the coldness of the fridge.

Pre-heat the oven to 325°F

Grease your casserole dish or use parchment paper to line your baking dish.

Preheat the oven to . Lightly grease a baking sheet, or line with parchment paper.

Smoosh out the crust (or space your batter 2 inches apart if you are making cookies). Bake until crust is firm, about 12 minutes in my oven, and allow the crust to cool while you move onto the next part of this delicious dessert!

INGREDIENTS (for cheesecake filling):

~* 18 oz of cream cheese, room temperature

~* 3/4 cup of natural peanut butter

~* 1/2 cup of Stevia sweetner

HOW TO MAKE FILLING:

Take a big bowl and cube out your cream cheese into smaller sections for easier mixing. Measure out your peanut butter and stevia sweetner. Whisk together until homogenized and creamy. Once crust has cooled completely, spread cheesecake filling on top of the crust.

INGREDIENTS (for chocolate ganache topping)

~* 4 squares of Baker’s unsweetened chocolate

~* 1/2 cup of heavy whipping cream

I know there are fancier ways to make ganache, BUT this is how my grandmother taught me. I take out a sauce pan and start melting the 4 squares of baker’s unsweetened chocolate in medium heat. When they are halfway melted, pour the heavy cream into the saucepan. Remove from heat while you whisk it into a chocolate milk with chocolate boulders still wanting to be melted more. Raise the heat to high and be ready for this thing to boil. Keep stirring until it does, and turn off stove as soon as it does. The boiling makes the ganache thicken. Spoon into pretty splatters on top of your cheesecake mixture while it’s hot, and then put the whole dish in the fridge to set for at least one hour.

This was my 35th birthday cake yesterday, April 8th 2019. It was so wonderful to make my own and then see how pretty it came out, all the while knowing I would not have a cheat meal today because it is totally Keto!!

Keto On, Ketonians!

Let us know what you think! Follow me on Instagram for daily food pictures and motivational quotes @nerdyketonian or follow hubby @ketonianerd for some nerdy stuff like Warhammer 40k.

Love,

Ro.

KN (Original): Keto Cheesy Zucchini Casserole

Ok, this is an amazing side for any meal: breakfast, lunch, or dinner! We like it with a side of meat. Isn’t zucchini the best for low carb? Very versatile! Here we go-

INGREDIENTS:

~* 2 medium Zucchini (Peeled and cut in rounds)

~* 2 tablespoons of Butter

~* 3 large Eggs

~* 1/3 cup of Sour Cream

~* 1/3 cup of chopped Onions

~* 1/3 cup of chopped Celery

~* 6 ounces of shredded Cheddar

~* 1 tablespoon of Seasoned Salt

HOW TO MAKE IT:

Pre-Heat the oven to 350 Degrees Fahrenheit

I like to chop the onions and celery, so they’re ready to go. Then, depending on if the zucchini’s peel looks good or not, I’ll peel it like I had to with these guys. Then I chop them up into nice rounds that are Goldy-locks— not too thick, not too thin either.

Get a pot of water boiling. We’re gonna throw the zucchini in there to seal the juices, boil them for 5 min. (and you really wanna do this step….otherwise you will end up with a watery soup mess and hate this recipe) After 5 min, the zucchini will turn sorta brighter in color but also more see-through. Drain them and set aside til later.

Now, saute the onion and celery with the 2 tablespoons of butter. While they caramelize a bit, take the 3 eggs and whisk them with the 1/3 cup of sour cream in a bowl. Place the drained zucchini into an ungreased casserole dish. I used a glass 9×9 casserole dish. Use seasoned salt on the zucchini and then pour the sauteed onions and celery on top of them in a pretty even way so you will have some in every bite. Then add the whisked egg mixture all over the veggies in the casserole dish.

Adorn it with the cheddar cheese and it is ready to bake for 30 minutes. Take out of the oven when it is golden brown in color.

Now, here’s for my visual learners:

Onions and Celery, chopped
Zucchini peeled and cut into rounds
So this step is VERY important. If you don’t want a soupy, watery dish, make sure you boil your zucchini for 5 min.
2 tablespoons of butter melting
Onions and Celery, Sauteed
See what I meant about the color being brighter, but they’re also translucent?
9×9 casserole dish
Add sauteed onions and celery on top of the zucchini
3 eggies
1/3 cup of sour cream and 3 eggs
sour cream and eggs whisked together
pour egg mixture on top of veggies
add 6 oz of cheddar cheese on top
look at this beauty!
mouth watering

Are you ready to devour this?

Once again, thank you for the unbelievable support. I am really enjoying the Ketogenic Lifestyle and all the wonderful new ways of eating veggies!! When I cheated on Keto, I kinda went on a bread bender starting at my brother’s wedding hahah and I’m not joking at all: I was extremely HUNGOVER like worse than the day after my 21st birthday. And then the inflammation pain came with a vengeance…. So to me, it wasn’t worth it.

Granted, I cheated for like a whole week because we went to New Orleans after! Perhaps, next time, a long time from now, I will only do a day. Or just a meal. LOL Has this ever happened to you? Comment below or send us an email with your stories! We love our Keto community 🙂

Keto On, Ketonians!!

Love,

Ro.

KN (Original): Keto Cheesy Egg Pockets

These are great for meal prepping for easy breakfasts in the morning. Stuff a piece of bacon inside it with a nice cup of coffee, you’ll be ready to conquer the day!

INGREDIENTS:

~* 4 Eggs

~* 1/3 cup of Sour Cream

~* 2 tablespoons of Butter

~* 1/2 cup of Cheddar Cheese, shredded

~* Chives sprinkled on top (optional)

HOW TO MAKE IT:

Pre-Heat the oven to 300 Degrees Fahrenheit.

Take out a bowl. Whisk the 4 eggs, 1/3 cup of sour cream, 2 tablespoons of melted butter together until one beautiful, creamy yellow color.

Get out a muffin tin, spray it or use butter to grease the muffin holes. Pour mixture halfway in the tin (it rises and hollows when cooked). Top them off with the shredded cheddar cheese and chives.

Bake for 25-30 min.

The way they bake at a low temperature helps it with the hollow inside. Turn these muffins into taco pockets, meatball pockets, pepperoni and cheese, etc! There’s endless possibilities here.

You can cut it in half and make a sandwich or just a hole in the side like a pita!

Now a shout-out to my visual learners:

4 lovely eggs
Add them to a bowl with 1/3 cup of sour cream
Grease your muffin tin and pour egg mixture half way
This recipe makes 8 egg pockets!
We fill them half way because they rise quite a bit 🙂
I’m kinda on a chives kick lately… use whatever seasoning you want! Get creative 🙂
Top it off with some god old fashioned cheddar and put it in the pre heated oven!
Bake it for 25-30 min. When golden and looking like muffins, They will deflate once out of the heat, but don’t worry. Amazing will be the taste and texture!
I think using parchment paper would be good because then it would come out easier. Tit for Tat!
We have used these for sandwiches and for tacos. What will you fill your pockets with?

Thank you for the unbelievable love and support.

I appreciate every single one of you and hope that all your Keto dreams become a reality.

Keto on, Ketonians!

Love,

Ro.

KN (Original): Easy Peasy Keto Cheddar Biscuits

I love me some biscuits! Sometimes, recipes using almond flour get kinda heavy. To me, this is the perfect balance of cheesy and fluffy!

INGREDIENTS:

~* 1 1/2 cup of Almond Flour

~* 1 tablespoon of Baking Powder

~* 2 eggs

~* 1/2 cup of Sour Cream

~* 4 tablespoons of Butter

~* 1/3 cup of Cheddar Cheese

~* Chives for topping off Biscuits

~* 1/8 cup of Coconut Flour

HOW TO MAKE IT:

So with this recipe, it is really easy just like the title promised! Perfect for Sunday mornings when you’re half asleep LOL Put all ingredients in a bowl and mix. Spoon into however size you want the biscuit to be, we wanted big biscuits today so we only made 5. I have gotten 8 out of this recipe, too. This is also a very good base for a pot-pie. More on this later 😉

Bake at 400 Degrees Fahrenheit, for 20 min.

The best thing about this recipe (other than the taste, YUM) is how easy it is! I don’t even grease the bottom of the foil because it peels off with a nice little crusty crust.

This was just what I needed for a carb-like fix. I have been jonesing since my New Orleans cheat trip LOL but it is back to Keto!

Keto On, Ketonians!

Love,

Ro.

KN (Original): Keto Tail Waggin’ Wagyu Meatloaf

This meatloaf is so Keto-tastic that it will become a family favorite in no time! So tender, so juicy, and flavor blasting GOOD, it will make your tail wag 😉

INGREDIENTS:

~* 4 Pounds of Wagyu Ground Beef (Regular ground beef works too, go for fatty!)

~* 2 whole eggs

~* 1 heaping tablespoon of garlic powder

~* 2 tablespoons of cumin

~* 2 tablespoons of Himalayan Pink Salt

~* 1 lime

~* 1 cup of almond flour

~* 2 tablespoons of yellow mustard

HOW TO MAKE IT:

Pre-heat the oven to 350 degrees Fahrenheit.

Take a big bowl and drain your 4 pounds of Wagyu ground beef. (Ours came from my parents’ farm, grass fed, with plenty of room to roam. Not to brag or anything LOL) Add 2 tablespoons of Himalayan Pink Salt, 2 tablespoons of cumin, 1 heaping tablespoon of garlic powder (NOT garlic salt), 2 whole eggs, and 1 cup of almond flour.

Will you get your hands dirty? I did! I even made sure to mix ALL of the seasonings with the almond flour. When it is all mixed in, add your lime. I cut mine in half and squeezed it the old fashioned way!

I used a meat loaf tin, shoved it all in one. Then I topped it off with two tablespoons of mustard. It bakes for one entire hour.

We used to have our meatloaves with mashed potatoes… but today I made a nice, creamy spinach. DELICIOUS!

More delicious than the picture depicts!

And now for the visual learners:

4 lbs of Wagyu ground beef, blood drained
2 eggs, one lime
1 heaping tablespoon of garlic powder (NOT garlic salt) and 2 tablespoons of cumin
1 cup of almond flour
2 tablespoons of Pink Himalayan Salt (Got this 32 oz at Burlington’s for $3.99!)
Put it all together and mix it well!
Shove it in a tin or glass baking dish. Top it off with 2 tablespoons of yellow mustard
Spread the mustard so it is evenly coated 🙂

Bake for one hour at 350 Degrees F!

Hubster thought this was melted cheddar on top… maybe one day, it will be!

Keto On, Ketonians!

Look for our travels on our KetonianNerds YouTube Channel where I will be staying Keto and hubby will be a Cheat-to!

Will you try this recipe? Come back and let us know how you liked it!

Love,

Ro.