parmesan-crusted fresh atlantic haddock

Parmesan Crusted Fresh Atlantic Haddock

  • Servings: 4
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A new way of making fried fish that is healthier for you.


  • 4 ea 5-6ounce Haddock fillets
  • Non-stick cooking spray
  • Cauliflower rice
  • Parmesan Crust:
  • 1/2 cup Ground pork rinds
  • 1/2 cup Parmesan Cheese, pre-shredded
  • Parmesan Base:
  • 1/2 cup Parmesan Cheese, pre-shredded
  • 1 tablespoon Parsley, dried
  • 10 oz Prepared, refrigerated Alfredo Sauce
  • Parmesan Cream Sauce:
  • 2 tablespoons Fresh Basil, chopped
  • 1/4 cup Chardonnay wine, option
  • 1/4 cup half-and-half


  1. Preheat oven to 425 degrees. Spray a 9×13 baking dish with Non-stick cooking spray. Place the 4 haddock filets in the dish and set aside.
  2. In a small bowl, mix the ground pork rinds and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.
  3. To assemble the Parmesan Base, place 1/2 cup Parmesan Cheese, parsley and the prepared Alfredo Sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Haddock, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees internally and the crus is golden brown.
  4. While the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base in a medium saucepan, add the fresh basil, wine and Half-and-Half and heat over medium heat until the sauce is simmering, stirring often.
  5. Cook the cauliflower rice and drain.
  6. Pour the Parmesan Cream Sauce over the Cauliflower rice and mix together. Serve with the Parmesan Crusted Haddock. Sprinkle with additional Parmesan cheese, if desired.

We are back and welcome 2021!

December was a month of changes for me. So I decided to take a little time off to get refreshed and rested so that this new year of 2021 can be a special year.

My plan is to continue sharing keto recipes through my blog so that you might see how easy Keto is to do and maintain. Food is so important in our lives. I have discovered how food can affect our moods and our joints.

Did you know that too much processed sugar can affect your moods? Processed sugar is not good for you. So if you only make one change in 2021 change from processed sugar to Monk fruit, Swerve or Erythritol. That one change can make a huge difference in your life and these are used one to one for regular sugar.

Second change would be to lower the number of grams of carbohydrates you consume each day. This has made a huge change in my life by taking away all my joint pain. I’ve taken a few months off during Covid to ease carbs back into my life. I can definitely feel the difference in the way that I feel.

So I’m just like you and getting back into the swing of things with Keto. Feel free to try our recipes and to share them with friends.

I will take the next three days to take most of the carbs back out of my diet so I can get back to a keto lifestyle.

So come join us in our keto lifestyle and see if making a few little changes to your eating style don’t help you feel better.

keto pumpkin spice earthquake cake

Keto Pumpkin Spice Earthquake Cake

  • Servings: 20
  • Difficulty: Easy
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If you're the type of person who can't decide between cookies, cheesecake, and layer cake, earthquake cake will rock your world.


  • 2 1/3 cups almond flour
  • 2/3 cup Swerve Granular or other granulated sweetener
  • 1/4 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2/3 cup pumpkin puree
  • 3/4 cup unsalted butter, melted and divided
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 3/4 cup Swerve Confectioners or other powdered sweetener
  • 1/2 cup chopped pecans
  • 1/2 cup sugar-free chocolate chips


  1. Preheat the oven to 325F and grease a 9 x 13 glass or ceramic baking pan.
  2. In a large bowl, whisk together the almond flour, granular sweetener, protein powder, baking powder, pumpkin pie spice and salt. Stir in the eggs, pumpkin puree, 1/2 cup of the melted butter, and the vanilla until well combined.
  3. If the batter is very thick, add water 1 tablespoon at a time until batter is spreadable, but not pourable. Spread the batter evenly in the prepared pan.
  4. In another bowl, use an electric mixer to beat cream cheese with the remaining 1/4 cup of melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans. use a knife to swirl everything together. Sprinkle the top with chocolate chips.
  5. Bake 40 to 45 minutes, or until the cake is mostly set but the center is still slightly soft and jiggly when the pan is gently shaken. Remove and let cool completely in the pan before serving, and store any leftovers in the fridge.

Recipe Courtesy of

apple pie cheesecake bars

Apple Pie Cheesecake Bars

  • Servings: 16
  • Difficulty: Easy
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Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. With 4 net grams of carbs per bar, you'll never know they are sugar free.


    Apple Filling
  • 1 1/2 cups chopped, peeled apple (about 1 1/2 medium apples)
  • 3 tablespoon Swerve granular
  • 2 tablespoon water
  • 1/2 teaspoon cinnamon
  • Crust
  • 1 1/4 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 2/3 cup powdered Swerve Sweetener
  • 2 large eggs, room temperature
  • 1 teaspoon apple extract
  • 1/2 teaspoon vanilla extract
  • Crumb Topping
  • 1/2 cup almond flour
  • 1/4 cup Swerve Brown
  • 2 tablespoons coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted


    Apple Filling
  1. In a small saucepan over medium heat, combine the apple, sweetener, water and cinnamon and bring to a boil. Turn heat down to simmer and cook for about 5 minutes, until the apples are tender.
  2. Remove from heat and let cool completely while preparing the cheesecake bars.
  3. Crust
  4. Preheat the oven to 325F.
  5. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  6. Press firmly and evenly into the bottom of a 9″ square metal non-stick baking pan (if your pan is not very good nonstick, you may want to grease it.) Bake 10 minutes.
  7. Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
  8. Cheesecake Filling
  9. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
  10. Beat the eggs in one at a time, scraping down the beaters and the sides of the bowl as necessary. Beat in the extracts until the mixture is smooth.
  11. Pour the cheesecake filling over the cooled crust, then top with the apples, spreading them out for even coverage. Drizzle any liquid from the apples overtop as well.
  12. Crumb Topping
  13. In another medium bowl, whisk together the almond flour, sweetener, coconut flour, cinnamon and salt. Stir in the the melted butter until the mixture resembles coarse crumbs.
  14. Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
  15. Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.

Recipe Courtesy of

spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
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Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9 ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed


  1. Preheat oven to 350F.
  2. Clean mushrooms and remove stems. Finely chop stems.
  3. Cook stems 3 to 5 minutes in a dry pan.
  4. Melt butter in pan over medium heat. Whisk in xantham gum and cook 2 minutes.
  5. Slowly whisk in almond milk.
  6. Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  7. Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  8. Stir in parmesan cheese.
  9. Stir spinach mixture into milk mixture.
  10. Spoon 1/2 tablespoon mixture into mushroom caps.
  11. Bake for 20 minutes or until heated through.

Crack Keto Biscuits

Crack Keto Biscuits

  • Servings: 12 biscuits
  • Difficulty: Easy
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Delicious whether you are doing a keto lifestyle or not. Loaded with cheddar, bacon and ranch. SOOOO Good.


  • 4 ounces cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 (1oz) packet dry Ranch dressing mix
  • 1-1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup copped cooked bacon


  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
  3. Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
  4. Stir in cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

Recipe Courtesy of PlainChicken