Cheesy Skillet Bread

Cheesy Skillet Bread

  • Servings: 10
  • Difficulty: easy
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Easy low carb skillet bread with a wonderful crust of cheddar cheese.


  • 1 tablespoon butter for the skillet
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cup shredded Cheddar cheese divided
  • 3 large eggs lightly beaten
  • 1/2 cup butter melted
  • 3/4 cup almond milk


  1. Preheat oven to 425F. Add 1 tablespoon butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts) and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
  6. Bake 160 to 20 minutes, or until btowned around the edges and set through the middle. Cheese on top should be nicely browned.
  7. Remove and let cool 15 minutes.

Mashed Cauliflower

Mashed Cauliflower

  • Servings: 6-8
  • Difficulty: easy
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Tastes just like mashed potatoes


  • 1 medium head cauliflower, broken into florets
  • 1/2 cup shredded Swiss cheese
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 to 3 tablespoons whole milk or almond milk


  1. In a large saucepan, bring 1 inch of water to a boil. Add cauliflower; cook, covered, 8-12 minutes or until very tender. Drain.
  2. Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

Recipe Courtesy of

Are you Ready for Thanksgiving?

Wow where has this year gone to? It is already Thanksgiving week. I am so thankful for my life, my kids, my grand daughter, parents that are still here to celebrate with us and family.

What are you thankful for? Comment back to me with what you are thankful for. I’m also thankful that I have a great home to live in, a vehicle that runs well and gets me back and forth to work and all the traveling that I do. For the ability to travel. As you read this I will be visiting my son in Idaho for the week. I can’t wait to see him. Normally I only get to see him once a year, if that. This year I will get to see him twice. I think this is going to have to be my new normal.

I have put together a little Thanksgiving Recipe Booklet for you all to enjoy complete with Turkey and dressing and even pumpkin for desert. I will post recipes everyday this week til Thursday to give you those recipes to enjoy. Try all of them or try any of them. I think you will agree with me, these are awesome recipes and most of your guests wouldn’t know they are all keto.


Keto Gingerbread Pound Cake

Keto Gingerbread Pound Cake

  • Servings: 16
  • Difficulty: easy
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Mouthwatering taste of Fall


  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 3/4 cup Swerve brown sweetener
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • 1-1/2 tablespoon ground ginger
  • 1 tablespoon baking powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • powdered Swerve
  • or Sugar Free Caramel Sauce


  1. Preheat the oven to 325F and grease a 10 to 12 cup capacity bundt pan very well. (I used an angel food cake pan since I couldn’t find my bundt pan. LOL)
  2. In a large bowl, beat together the cream cheese and butter until well combined. Beat in a the brown “sugar” sweetener until lightened and fluffier, about 3 minutes
  3. Add the eggs one at a tme, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
  4. Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
  5. Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely. Sprinkle with powdered sweetener and/or drizzle with homemade sugar-free caramel sauce.

Recipe Courtesy of All Day I Dream About Food

More Efficient Energy Source?

“Ketones are a cleaner, more efficient energy source.” Dr. Angela Poff

Dr. Angela is a Research Associate in the Department of Molecular Pharmacology and Physiology at the University of South Florida in Tampa, FL. Her research focuses on the development and characterization of metabolic-based, non-toxic therapies for cancer and neurological disorders.

She is part of a team of scientists that study how exogenous ketones affect the brain, cancer, etc.

I personally have taken Pruvit Exogenous Ketones for the last 3 years now. I initially did it to lose weight. I lost 27 lbs in 3 months. I slowly incorporated a Keto diet into the mix and have maintained my weight for the last 3 years by living a keto lifestyle.

Scientists like Dr. Poff continue to study the affects of ketones on our bodies especially our brains. They have shown that exogenous ketones feed the brain when the brain can no longer take in glucose. There are many studies out there showing how they work.

As we move into the new year of 2020 – I ask that you might think about what you want? Do you want to feel better? Do you want more energy? Do you want to sleep better at night? Do you need more mental focus during the day? Do you want to especially lose weight?

I invite you to come along with me on a “10 Day Drink Ketones Challenge” It is designed to get you into burning fat for fuel in the most expeditious way possible. This is also the easiest thing I have ever done. As we age, these ketones help me keep my energy up so that most days I feel like I’m 30 instead of 60. I sleep like a baby at night and my brain doesn’t have near as many issues as it did before with remembering the things I need to remember. Also don’t forget the fat loss!!!

Just hit the “10 Day Drink Ketones Challenge” above and it will link you to the site to join me on this run for 2020. What better way to start to get healthy. There is coaching, a Facebook group and support all along the 10 day journey. Come join me.

Baked! Keto Apple Cider Donuts

Baked! Keto Apple Cider Donuts

  • Difficulty: easy
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Unbelievably soft and just 2g net carbs, these baked keto apple cider donuts will give you true fall flavors.


  • 1-1//3 cup almond flour
  • 6 Tablespoons golden flaxseed meal
  • 2 Tablespoons psyllium husk powder
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum or 4 teaspoons gold flaxseed meal
  • 1/4 teaspoon kosher salt
  • 2/3 cup swerve or erythritol granular
  • 1 teaspoon blackstrap molasses (I used Grandmas molasses) or you could use a brown sugar replacement
  • 4 eggs
  • 1/4 cup sugar free apple sauce (or you could use 2 teaspoons apple extract)
  • 2 teaspoons apple cider vinegar
  • 6 Tablespoons unsalted grass-fed butter melted and cooled
  • 1/2 cup sour cream
  • For the Cinnamon Sugar coating
  • 3 Tablespoons unsalted grass-fed butter melted
  • 1/3 cup swerve – granulated
  • 1-2 teaspoons ground cinnamon (I use 1 tsp)
  • Special equipment
  • donut pan or small muffin pan (think donut holes)
  • pastry bag or plastic bag


  1. Preheat oven to 350 F. Grease and flour (with coconut flour) a donut or muffin pan. (Mine has a non-stick surface so I didn’t have to do this step.
  2. Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  3. Add sweetener, molasses and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the applesauce, apple cider vinegar and butter.
  4. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix).
  5. Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).
  6. Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake, but don’t sweat it.
  7. Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon sugar coating.
  8. Store them at room temperature in an airtight container for 3 days or put in the freezer.
Recipe modified from original from