Cheddar Ranch Biscuits


Who says you can’t have a tasty warm biscuit with your meal??

Cheddar Ranch Biscuits
2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon Himalayan pink salt
1/4 teaspoon garlic powder
. 1 Tablespoon Hidden Valley Ranch dry dip/dressing mix
1/4 teaspoon black pepper
4 tablespoons unsalted butter chilled and diced
4 tablespoons heavy whipping cream
2 large eggs beaten
4 oz sharp white cheddar cheese, shredded
2 oz sharp yellow cheddar, shredded
Preheat the oven to 350°; line a large baking sheet with parchment paper.
Whisk together the almond flour, baking powder, salt, garlic powder, ranch powder and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal.
Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough. Fold in the yellow cheddar.
Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
They come out perfect every time!
They make great breakfast sandwiches too!
*Recipe adapted from An Edible Mosaic

Keto Pumpkin Bread

This is the perfect afternoon snack for these chilly Autumn days. I’m not a baker by any stretch of the imagination, but even I was able to make this one.
Super simple, super delicious!
Keto Pumpkin Bread
3/4 cup butter, melted
4 large eggs
1/3 cup unsweetened cashew milk
1 cup canned pumpkin
1/4 tsp almond extract
2 cups blanched almond flour
1/2 cup coconut flour
4 tsp baking powder
1/2 cup xylitol
Pinch of salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup chopped sliced almonds
Preheat oven to 350°
Combine the melted butter, eggs, cashew milk, pumpkin puree, and almond extract in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
Spray loaf pan with coconut oil spray and spoon the batter into the pan. Sprinkle with sliced almonds.
Bake the bread at 350° in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
Turn off the oven and leave the bread in there for an additional 15 minutes.
*Recipe adapted from “I breathe, I’m Hungry”

Peanut Butter Cup Fat Bombs

PB Balls

Okay, admittedly this picture does not exactly make these fat bombs look all that appetizing, lol. But don’t let the picture fool you. They are delicious and totally hit the spot when you’re craving something sweet and chocolaty.


Peanut Butter Cup Fat Bombs

8 oz cream cheese
1/2 cup creamy peanut butter
3 TBLS Swerve granulated
3/4 cup Lilly’s chocolate chips

Let cream cheese sit out for a bit to soften. Mix cream cheese, peanut butter & swerve until thoroughly blended.

Crush up the chips by quickly pulsing on medium in a food processor.

Scoop cream cheese mixture into about 1 tablespoon balls then roll in the crushed chocolate chips. I rolled mine twice.

Set fat bombs on a cookie sheet and place in freezer for a 30 mins. Then place in an airtight container and keep in the freezer.


PB Bite

Pizza Stuffed Peppers

pizza peppers

A little bit bit of pizza sauce adds just enough pizzazz to quench that pizza craving.

Added bonus – they can be cooked on the grill and the heat up well as leftovers!

Pizza Stuffed Peppers

1 lb Grass-fed ground beef
4 Bell peppers
1 fresh tomato
1/4 cup Contadina Original pizza sauce
Basil paste
Garlic paste
Dried Oregano
Fresh mozzarella mini balls
Shredded mozzarella
Grated Parmesan

Trim tops off & halve the peppers. Mince the tops and add to frying pan. Add ground beef and cook until browned through. Add garlic & basil paste to taste. Once stirred through, add 1/4 cup pizza sauce and bring back up to temperature.

Place the peppers in a baking dish. Divide the hamburger mixture equally between the pepper halves. Cut each mini mozzarella ball into 4 pieces. Put 3 cubes onto each pepper. Dice the tomato and add on top if each pepper.

Sprinkle with shredded mozzarella, grated parmesan & oregano. Bake at 350° until the peppers are your desired texture and the cheeses are melted and starting to turn golden.


Serving Suggestion … Add a small side salad with Blue Cheese dressing and a hard boiled egg to up your protein and fats.

peppers and salad

The Easiest Keto Pizza Crust Ever

When we first discussed the idea of going keto my first thought was … “Life without pizza?! Oh the horrors!” LoL

Thankfully, this Fathead Pizza dough recipe saved the day! I used mozzarella, pepperoni, cream cheese balls on this one.

Fat Head Dough:

1 ½cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic Powder
Parchment paper and cookie sheet


-put mozzarella & cream cheese in a medium size microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg & almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking until nicely brown on top.

-Remove, add your toppings. I like to only use about 3 TBLS of sauce so it doesn’t get mushy.

Bake at 425° until cheese is melted