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Keto Pumpkin Bread with Chocolate Swirl (nut free, dairy free)

paleo pumpkin bread

This keto pumpkin bread when you to my newsletter subscribers last week. Yup, if you’re on my newsletter you get exclusive access to recipes first. Some of those awesome recipes never make it on to the blog! But this one has such a fan base, well, I thought, let’s put it somewhere more permanent.

keto pumpkin bread

keto pumpin bread

Holidays Made Whole: A Free Holiday Guide with 5 exclusive recipes including crustless pumpkin pie! 

Ingredients for this Keto Pumpkin Bread are nothing fancy. You should have it all in your pantry. But in case you don’t you can find them on Amazon too!

>> TRY MY DELICIOUS EGG ROLL POPPERS <<

pumpkin bread

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Keto Pumpkin Bread with Chocolate Swirl (nut free, dairy free)

pumpkin bread

★★★★★

5 from 2 reviews

Easy and delicious keto pumpkin bread filled with chocolate!

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 8 slices
  • Category: dessert
  • Method: baking
  • Cuisine: american

Ingredients

1/2 cup coconut flour

2 tbsp tigernut flour or flaxseed meal

1 tsp baking soda

1/4 teaspoons fine salt

2 teaspoons pumpkin pie spice

1/4 cup pumpkin purée

4 large eggs, room temp

1/2 cup coconut oil or butter, melted

1/3 cup powdered or granulated sweetener (I used confectioner’s Swerve)

2 tsp vanilla extract

4oz water, hot

1/2 bar dark chocolate chopped (I used Lily’s 70% dark)

8 x 4 non-stick loaf pan
coconut oil spray 

Instructions

Pre-heat oven to 375F.

In a large bowl whisk together the flours, salt, baking soda and spice. Then mix in the pumpkin until a crumbly dough forms.

In the bowl of your stand mixer beat the eggs, until frothy (about 2 minutes on high).
Lower the speed. Add in the melted fat and the sweetener and then bring the speed back up to high for another 5 minutes.

Add the egg mix to the flour mix and stir to combine adding in the vanilla extract as you go.

Slowly add in the hot water and you stir until the dough becomes a batter.

Pour half the batter into a greased loaf pan (standard size). Then add in the chopped chocolate and spread it out. Cover with remaining batter.

Bake at 375F, in the middle rack for aprx 50 minutes or until the top is dark brown and a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven.

Let it cool for 15 minutes before slicing.

Notes

3.2 net carbs per slice when using Swerve and Lily’s chocolate. 

Nutrition

  • Serving Size: 8
  • Calories: 203
  • Fat: 17.2g
  • Carbohydrates: 15.4g (- 7.4 sugar alcohols)
  • Fiber: 4.8g
  • Protein: 4.8g

Keywords: keto pumpkin bread

Is Keto Right For You?

Crispy Bratwurst with Glazed Brussel Sprouts (Keto, Paleo, Whole30)

Made Whole: more than just dairy free keto cookbook

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Cold Brew Protein Chia Seed Pudding (Paleo, Keto, Vegan friendly)

keto chia seed pudding

Chia seed pudding is such an easy peasy, treat like food! It’s definitely under the real food category though. Chia seeds are definitely a super food and this recipe adds in hemp hearts for added protein, and then cold brew and coconut butter for a fat, protein and fiber packed no-cook meal that will keep you satisfied for hours.

cold brew chia seed pudding keto chia seed pudding

This meal in a jar is dairy free keto and delicious. If you omit the collagen, it’s even vegan! Whoa. I know. Who am I?

chia seed pudding

What’s so Super about these Super Foods?

Chia seeds are a great source of calcium and potassium and are pretty much all fiber with some protein and fats.

Hemp hearts are a great source of omega fats and the only plant-based source of protein with all amino acids and are over 25% protein! Also low in carbs, that are entirely fiber too these are the perfect addition to your low carb chia seed pudding.

I also use coconut butter and coconut milk to add natural sweetness and more healthy fats, you want a good ratio of fats to protein to fiber, this will keep you in ketosis and keep you full!

The cold brew, I like using THIS ONE, gives a nice energy boost, I love having this in the morning after my workout, but you can also use chai tea, matcha or just plain water if you don’t do caffeine.

The Ceylon cinnamon is great for blood sugar control and adds delicious flavor. Unrefined salt for trace minerals. Vanilla extract for flavor. Stevia leaf extract is optional for additional sweetness.

protein chia pudding

Dairy Free Keto Cold Brew Protein Chia Seed Pudding! Enjoy!

 

Quick Start Guide to Dairy Free Keto

Keto Hamburger Soup (Dairy Free, Paleo, Whole30, Nightshade Free)

Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)

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Cold Brew Protein Chia Seed Pudding (Paleo, Keto, Vegan friendly)

keto chia seed pudding

A dairy free, keto, chia seed pudding packed with protein and healthy fats! Dairy Free!  All brands used linked above in post text!

  • Author: Cristina Curp
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings
  • Category: no cook

Ingredients

2/3 (scant) cup chia seeds (or 9 tablespoons)

2/3 cup hemp hearts

1 cup full fat, unsweetened coconut milk

2 cups cold brew

2 teaspoons vanilla extract

30 drops liquid stevia (optional)

1/2 teaspoon Himalayan salt

1 teaspoon ceylon cinnamon

2 tablespoons collagen peptides (optional)

1/4 cup coconut butter (optional)

Instructions

In a large bowl whisk together the chia seeds and hemp hearts.

Add in the coconut milk, cold brew, vanilla, stevia, salt, collagen and cinnamon, whisk continuously for 1 minute. Set aside.

In a small skillet melt the coconut butter over medium heat until it smells toasty and a few parts are lightly browned.

Begin whisking the chia seed pudding again and add in the toasted coconut butter as you whisk. Whisk for one minute, then quickly distribute the pudding between 3 jars.

Close with lids and let them set in the fridge at least 4 hours before enjoying!

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 450
  • Fat: 26g
  • Carbohydrates: 28g
  • Fiber: 20g
  • Protein: 24g

Keywords: dairy free protein chia seed pudding

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16 Dairy Free Keto Sheet Pan Meals

Sheet Pan Meals are my favorite way to get a lot of food going with minimal effort! Oven cooking is hands off and perfect for fall and winter months. These Dairy Free Keto Sheet Pan meals have it all! Protein, veggies, colors, flavors! They are paleo and Whole30 compliant! The perfect recipe round up for your whole food lifestyle!

Enjoy these 16 Dairy Free Keto Sheet Pan Meals! 

Sheet Pan Veggie + Bacon Omelette -The Castaway Kitchen

Chicken Chorizo Sheet Pan Dinner- Eat Drink Paleo 

Salmon and Asparagus- I Breathe I’m Hungry 

Teriyaki Chicken Bake- The Real Food RD’s 

Cashew Chicken Sheet Pan Dinner- Food Faith Fitness 

One Pan Sausage and Veggies- Whole Kitchen Sink 

Sheet Pan Meal Prep- The Castaway Kitchen 

Sheet Pan Taco Bowl (AIP-Keto)- The Castaway Kitchen 

Chicken and Pepper Sheet Pan Dinner- Peace Love and Low Carb 

Cod and Asparagus- Pretend It’s A Donut 

Ranch and Veggie Pork Loin- Pretend it’s a Donut 

keto sheet pan mealLondon Broil with Coconut Bacon Brussels- The Castaway Kitchen

Hasselback Sausages and Turmeric Veggies- The Castaway Kitchen 

Tandoori Chicken and Cauliflower- Tasty Yummies 

One Pan Mustard Salmon and Veggies- Tasty Yummies 

Superfood Baked Salmon- The Cotter Crunch 

Salmon and Garlic Broccoli- The Natural Nurturer 

Sheet Pan Chili Lime Shrimp- The Laughing Spatula

Sheet Pan Turkey Burgers and Crispy Veggies- The Castaway Kitchen 

Quick Start Guide to Dairy Free Keto

 

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A Nut Free Version of Famous Diet Doctor Keto Rolls

keto bread and soup

The DietDoctor.com has become the number one website for low carb resources on the internet! Their success comes well earned as they are a team led by Dr. Andreas Eenfeldt and his wife Kristin (who is so nice)!

The site is a fountain of legitimate information and thousands of recipes. Namely their most famous recipe, the keto bread. The diet doctor keto bread roll recipe made with almond flour.

This recipe originally formulated by the Keto Queen herself, Maria Emmerich has quickly become an internet sensation. Find that recipe HERE.

diet doctor keto bread

INSPIRED BY DIET DOCTOR

I am a new contributor to them. I have just begun creating Latin recipes for their site and will be writing dairy free, nut free and otherwise allergen-friendly recipes for Diet Doctor. They are really nice folks.

While I’m having a great time working with them, those rolls had me craving some, bad. And I still don’t do so well with almond flour based baked foods. So! I made a nut-free keto bread. A copycat version of the famous Diet Doctor keto bread. I had to tweak the recipe ever so slightly to make it work with the new adjustments, but hot damn, I nailed it!

 

Dairy Free Blueberry Pancakes (Keto, Paleo, Gluten Free)

 

keto bread

It’s REALLY HIGH IN FIBER. ALL fiber actually! So calm down when you see the carb count. Either way, this kind of thing isn’t meant to be eaten all the time. I bet it will help move things along if you know what I mean (insert poop emoji here).

diet doctor keto bread

keto bread and soup

Pickle Juice

I used coconut flour, in the appropriate amount. Added a bit more psyllium husk, sifted the flour and used pickle juice instead of vinegar.

Trust me! You can use vinegar, but I love the pickle flavor. It’s subtle and REALLY drives home the bread …. er sandwich flavor!  This Diet Doctor Keto Bread is legit! IF my coconut flour version came out this good, I bet their almond meal version is dreamy AF too!

keto bread

Quick Start Guide to Dairy Free Keto

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A Nut Free Version of Famous Diet Doctor Keto Bread

diet doctor keto bread

★★★★★

5 from 8 reviews

A nut free copycat recipe of the famous Diet Doctor Keto Bread, because us almond free folks deserve good bread too 🙂 *The original recipe was adapted from Maria Emmerich*

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 5

Ingredients

1/2 cup coconut flour

6 tablespoons psyllium husk powder

2 teaspoons baking powder (see notes for corn free)

1.5 teaspoon fine salt

2 teaspoons pickle juice (or vinegar)

3 large egg whites, lightly whisked

1 cup boiling water

3 tablespoons coconut oil (or coconut oil spray)

Sesame seeds (optional)

Instructions

  1. Pre-heat oven to 350F, convection (or 375 F bake).
  2. Sift together the coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
  3. Add the egg whites and pickle juice  to the flour and quickly whisk in.
  4. Pour in all of the boiling water.
  5. Whisk together quickly until a lumpy almost curdled looking dough forms. Then switch to a spatula or use your hands to fold it a few times and smooth it out, so it’s like playdough.
  6. Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper. Or just use your hands to shape 5 small buns, about 1/3 cup each.
  7. Spray with coconut oil liberally. Or gently brush with coconut oil.
  8. Sprinkle sesame seeds on top, or poppy seeds etc.
  9. Bake for 60 minutes on the bottom rack, until browned on the outside and firm. Cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
  10. Remove from the oven an let them cool for 20 minutes or more before handling. This is important because the rolls will finish cooking inside while they cool. IF you open them too soon they will be a little gooey in the middle.
  11. Last a week stored in the fridge, wrapped up. Toast to heat!

Notes

I sift together equal parts cream of tartar, baking soda and arrowroot starch for homemade corn-free baking powder!

Nutrition

  • Serving Size: 1 bun
  • Calories: 119
  • Fat: 4.4
  • Carbohydrates: 11.8
  • Fiber: 8.8
  • Protein: 3.8

Keywords: diet doctor keto bread

Flourless Double Chocolate Muffins

Bacon Wrapped Meatloaf (Keto, Paleo, Whole30, Egg Free)

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Product Spotlight: Nush Cakes | Delicious Dairy Free Keto Treat

Okay people, hold on to your britches. I, yes, I, Cristina am promoting not only a sweet treat but a packaged one at that. Pigs can fly apparently!

I was first introduced to Nush Cakes at Kyndra’s house, some of you may know her at Peace Love and Low Carb. I was weary at first. I grabbed the colorful packet, containing an individual little cake in it. Proceeded to turn it over and read the ingredient list.

blueberry cake

I was impressed. No, really. A packaged keto food that didn’t include dairy, nuts or fillers. Made with organic ingredients. These cakes use flaxseed (which is naturally high in fiber), coconut oil, erythritol and monk fruit.

Bonus, the blueberry flavor tastes like real deal blueberry muffins. The carrot cake is very impressive. They are soft, moist, taste downright sinful and you know what? No weird digestion issues, aftertaste or negative side effects.

You can order them HERE. SAVE 20% with code: CASTAWAY (only valid thru Oct)

keto cakes

colorful nush cakes

So….what are Nush Cakes and where did they come from?

Created by a mama who wanted to make low carb, low sugar food for her family. Muffy Mead-Ferro is all of us, trying to get our families to eat better!

The more we read and the more we know about how our bodies work, the more committed we are to helping people get off the sugar-and-carb roller coaster. And it is a roller-coaster! Have you ever noticed when you have one chocolate chip cookie, all you want is 10 more? That’s partly because your blood sugar is spiked, and then crashes, and the quickest way to prop it up again is more sugar. Meanwhile, you’re growing a huge colony of sugar-loving microbes in your gut that are also demanding more sugar. We think it’s time to turn this train around! -Nush Cakes Mission

nush cake

The Ingredients

All of the flavors are made from the same base:

Water, Organic Flaxseed Meal, Organic Coconut Oil, Egg, Organic Glycerin + Organic Baking Soda.

Then natural flavors like rosemary extract, sea salt, blueberry etc are added for flavor variations. Full disclosure… the BLUEBERRY is hands down my favorite, and it’s NUT FREE TOO!

Yes, dairy and nut free, organic keto snack. Bonus because they are made with flax they are organically high in fiber, so the net carb count is really low. None of that smoke and mirrors where a fiber is added to a recipe to achieve this. These cakes are the real deal.

So there you have it! I’m excited about these. I like to company and I reached out to them, and they were really stoked to help me spread the word.

So much so that they gave me a killer discount code for you CASTAWAY will save you 20% on all your purchases through October! 

I like to serve it up with some whipped coconut cream, lemon zest and flake salt. So delicious!

Low Carb Chocolate Chip Cookies (Paleo, Keto)

 

 

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Breakfast Sausage Noodle Skillet (Whole30, Paleo, Keto)

This Whole30 Sausage Skillet with veggie noodles is pure comfort food. I love the sweet and spicy components here, a result of using carrots… but you can use kohlrabi noodles too. They’re a little lower in carbs and more neutral in flavor.

To save time I just bought the carrot noodles in the produce section of my Whole Food. You can also just spiralize your own veggies anytime with a very affordable and versatile appliance: the spiralizer. I use this one.

I will say, even my carrot hating husband gobbled this up. Full disclosure we are it all. Yup, the whole recipe in one sitting, just the two of us.

Great for weekend breakfast or breakfast for dinner, this egg free dish can easily be made AIP compliant using homemade AIP pork sausage (there’s a recipe in my book Made Whole). This Whole30 Sausage Skillet is all about the right sausage. Using a sweetener free, quality sausage is key!

I used the breakfast sausage from my Butcher Box which is absolutely delicious and made from pasture raised, heritage pigs! I’ve been really happy with my Butcher Box, monthly, bi-monthly subscriptions of proteins delivered right to your door. They always have awesome offers which you can check out here. 

This would also work with my Roasted Lemon Crispy Beef if you don’t eat pork, recipe HERE.

Hope you make this, hope you love it. I know we did!

>>WHOLE30 TURKEY CUPCAKES WITH SWEET POTATO TOPPING <<

whole30 egg free breakfast

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Breakfast Sausage Noodle Skillet (Whole30, Paleo, Keto)

whole30 egg free breakfast

A delicious, crispy, tangy and sweet one skillet meal that is total comfort food while still being super healthy and hearty!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-4
  • Category: whole30
  • Method: stove top
  • Cuisine: comfort

Ingredients

1 pound of ground breakfast sausage

2 tablespoons bacon fat

2 cups carrot, turnip or kohlrabi noodles

½ teaspoon salt

2 sprigs thyme

a squeeze of lemon (optional)

1 teaspoon granulated garlic

1 cup fresh arugula

Optional:

Seedy or spicy mustard

Instructions

Heat a large cast iron skillet over medium heat (for about 5 minutes).

Add the sausage by crumbling it up in to the pan. Cook, stirring often until the sausage is browned.

Add in bacon fat and veggie noodles. Stir well then let it cook undisturbed for 4 minutes.

Scrape from the bottom of the skillet and turn the noodle and pork mixture with a large spatula and cook, undisturbed, another 4 minutes.

Add in salt, thyme, lemon, garlic. Stir well, and cover. Cook another 3-4 minutes.

Open, scrape and mix.

Serve and garnish with fresh arugula and mustard!

Notes

*Macros will vary depending on what noodles and sausage you use!

*For AIP get black pepper and nightshade free sausage, for Whole30 use sweetener free sausage*

Keywords: sausage skillet

My Whole30 Costo Haul with Printable Shopping List

Whole30 Turkey Meatballs with Pesto Noodles (Dairy, Nut and Egg Free)

What I learned from my first Whole30

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Flourless Double Chocolate Muffins

keto muffin

Today is my husband’s birthday! We’re in a new house, with no furniture and bare essentials in the kitchen. Luckily, I have some friends in town that lent me a skillet and a few kitchen wares to include a muffin pan. Hence… MUFFINS! Yup… I was itching to get recipe developing in the new place, and with J’s bday, it just seemed right that it would be a sweet treat. Although these aren’t for his birthday! Ha! Jack really wanted to bake. Today we’re also making the muffins from my cookbook. 

Chocolate Lover’s Muffin

Rich and gooey, made even richer and gooey by the melting chocolate chunks! These flourless muffins are made of eggs, cacao, tahini, and love. Little hands helped stir this recipe together and the hopes of a 5-year-old made it work. Sometimes, I swear, I don’t know how these things turn out. I’m a mix everything up and hope for the best kind of cook. I’m instinctual and the opposite of calculated.

paleo chocolate muffin

Paleo. Check! Keto. Check! Dairy + Nut Free. Check!

Yup, flourless double chocolate muffins check the allergen boxes (except egg free, sorry). Bonus, they’re pretty flexible in terms of seed butter… which what you got. Tahini, sun butter, tigernut butter… even if you want to use peanut or almond butter. It’ll do.

As far as the sweetener I used a mix of stevia and local raw honey since I made these for the boys. But using ChocZero, Lakanto or another low carb liquid sweetener will work just fine. When using a low carb sweetener these bad boys are only 10 total carbs per serving, which is pretty rad for a muffin!

healthy chocolate muffin

keto chocolate muffin

keto chocolate muffin

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Flourless Double Chocolate Muffins

keto muffin

★★★★★

5 from 10 reviews

One bowl, easy peasy recipe for moist and rich chocolate muffins!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 9
  • Category: keto
  • Method: baking

Ingredients

2 large eggs, room temp

1/4 cup room temp coconut oil (this one)

2 tablespoons nut or seed butter

1/4 cup Lakanto Sweetener or other granulated sweetener

1 teaspoon liquid stevia glycerite, not the regular liquid stevia (this one), optional, see notes

1 sifted cup cacao powder (this one), or use a spoon to fill up your measuring cup, do not scoop it up

1 scant teaspoons salt (this one)

1 teaspoon baking soda

1 teaspoon ground coffee (instant coffee or fresh espresso grind)

1/4 cup coconut cream (this one) or cashew creamer

1/4 cup hot water, more as needed

60 dark chocolate chips or chunks

Instructions

Pre-heat the oven to 350F. Line a muffin tin with muffin liners and lightly spray with coconut or avocado oil.

In a large bowl whisk together the eggs, coconut oil, and seed butter with a fork until fluffy.  Add in the sweeteners and mix in thoroughly.

Stir in the cacao powder, baking soda, salt, and coffee until well combined, and sort of dry.

Add the coconut cream, followed by the hot water and stir until the mix is fluid again. If the mix is thick like a stiff paste, add in spoonfuls of hot water, one at a time, mixing it in completely before the next,  until it becomes fluid but thick like cake batter!

Give it a taste (that’s right, lick the spatula), adjust salt or sweetness as needed.

Mix in half of the chocolate chunks or chips, if you are using a bar, chop it up into small pieces.

Distribute the batter into the muffin pan, filling 9 slots.

Top each muffin with 2-3 pieces of the remaining chocolate.

Bake for 15-20 minutes until slightly risen and firm looking, remove them from the oven and let them cool completely before handling.

Notes

*Nutrition Facts Reflect Use of Low Carb/Calorie Sweetener Like Lakanto, total carbs not net* Depending on which keto sweetener you use you may need to use less than 1/4 cup. Please follow manufacturer instructions and/or your preferences.

*If you want to omit the Stevia use 1/3 cup granulated sweetener

Nutrition

  • Serving Size: 1
  • Calories: 145
  • Sugar: 0.2
  • Sodium: 36.3
  • Carbohydrates: 10.3
  • Fiber: 3.8
  • Protein: 3.8

Keywords: flourless chocolate muffins

flourless muffins

 

Cheesy Cauliflower and Crispy Steak Casserole (Dairy Free, Keto, Paleo, Whole30)

 

Superfood Sheet Pan Omelet (Paleo, Keto, Whole30)

 

Instant Pot Chicken and Mushroom (Paleo, Whole30, Keto)

 

 

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Dairy Free Blueberry Pancakes (Keto, Paleo, Gluten Free)

nut free dairy free keto pancakes

My Jack loves flapjacks and being his mama I’ve become a healthy pancake expert. I whip up various batches of keto paleo pancakes a week, always changing up the ingredients to vary his nutrition. When they’re AWESOME, like these keto blueberry pancakes, well then they make it to the blog!

keto blueberry pancakes

No Sweetener No Problem

My kid enjoys his pancakes with raw honey. I enjoy them plain or with fresh berries and a pat of … well, not butter… not since I had to omit it from my diet… and coconut oil just isn’t the same. Enter Butter Flavored Coconut Oil. I KNOW! FLAVORED. I was off-put to.. until I read the label and was surprised that the butter flavor in the Nutivas Butter Flavored Coconut Oil is made from plants and fermented herbs and they explain it right there on the jar. So, no beaver anal glands.

So a pat of wanna be butter coconut oil and pinch of salt and these keto blueberry pancakes are perfect. The natural sweetness of the blueberries really satisfies! I bet some whipped coconut cream would go well too!

Keto Blueberry Pancakes!

nut free keto pancakes

nut free paleo pancakes

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Keto Blueberry Pancakes

keto blueberry pancakes

★★★★★

5 from 9 reviews

Dairy and nut free Keto (and paleo) Blueberry Pancakes!

  • Author: Cristina
  • Prep Time: 5
  • Cook Time: 12-15
  • Total Time: -25744174.35 minute
  • Yield: 6

Ingredients

1/2 cup fresh blueberries

4 large eggs

1/4 cup + 1 (maybe 2) tablespoons coconut flour

1 teaspoon baking powder

1/4 teaspoon fine salt (or 1/2 teaspoon coarse salt)

1/2 teaspoon Ceylon cinnamon

1/2 cup full-fat canned coconut milk

2 tablespoons buttery coconut oil 

Instructions

Combine all of the ingredients in a blender (except the coconut oil).

Blend until smooth.

Use a spatula to quickly transfer the batter to a bowl, it will go from fluid to thick in a few minutes.

Let the batter sit in the fridge while you heat a large skillet over medium heat. IF your batter hasn’t thickened to almost a paste-like consistency, add the extra tbsp of coconut flour.

When the skillet or griddle have come to temperature add 1 tablespoon of coconut oil to it.

Measure out 1/4 cup of batter for each pancake. Cook 3 minutes then flip and cook another 3 minutes. Add more coconut oil to the skillet for the next batch of pancakes.

Makes about 6! Top with extra buttery coconut oil and fresh berries!

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 305
  • Fat: 24
  • Carbohydrates: 11
  • Fiber: 6
  • Protein: 10

Keywords: keto blueberry pancakes

Vanilla Tahini Fudge Fat Bomb (Keto, Paleo, Dairy + Nut Free)

Crispy Baked Chicken Wings with Ginger Lime Sauce (Whole30, AIP, Keto)

paleo keto pancakes

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Meatball Frittata (Whole30, Paleo, Keto)

Frittatas are like quiche’s casual cousin. Skip the crust and bake up a bunch of stuff in a skillet with eggs. Boom. The best thing about this meatballs frittata is that it enlists leftovers! I don’t know about you but my boys eat A LOT. So it’s tough to make meals, even batch cook meals last for two or three full meals. A great way to STRETCH a recipe is to add eggs. 

whole30 frittata

whole30 frittata

By taking the leftover Turkey Meatballs and Zoodles from THIS RECIPE, baking them into eggs and slathering with pesto, we’ve got a whole other batch cook meal. Great for dinner with a side salad or breakfast to go all week. 

Trust me, when you’re on a Whole30, this whole cook once, eat a zillion times thing, it works. When I make the Turkey and Pesto Zoodles, I pop the frittata right in the oven, and make it all at the same time. When we clean up after dinner and put everything away… we’ve got a whole other meal ready to go! 

whole30 frittata

First things First…

Make the zoodles, make the meatballs, make the sauce. EVERYTHING YOU NEED HERE.  

Dig This Meal Prep Stuff?

Stay tuned! More sheet pan meals with leftover makeovers coming soon. Also I am working on a mix and match meal prep guide, putting together all of these recipes with shopping lists and cooking schedules to maximize your kitchen time and your budget! 

whole30 frittata

whole30 frittata

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Meatball Frittata (Whole30, Paleo, Keto)

A delicious leftover makeover recipe. Perfect for meal prep or brunch!

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35

Ingredients

  • 2 cups zucchini noodles (zoodles, see notes)
  • 6 small meatballs (turkey meatballs, see notes)
  • 6 large eggs
  • 1/4 cup dairy free cream (coconut or cashew, see notes)
  • 1 teaspoon fine salt
  • 2 tablespoons Pistou (see notes)

Instructions

  1. Pre-heat the oven to 400F.
  2. Grease an 8 or 9 inch skillet lightly.
  3. Spread the zoodles out over the bottom of the skillet.
  4. Make 6 holes in the zoodles and arrange the meatballs. I like to do this in a symetrical pattern.
  5. Blend the eggs, salt and cream in the blender for 45 seconds on high.
  6. Pour the egg mix into the skillet. Set the skillet in the oven on the middle rack.
  7. Bake for 25-30 minutes until the eggs are golden and the center is set.
  8. Remove from the oven, let it cool.
  9. Run a spatula under the frittata to separate it from the pan then flip it over onto a cutting board.
  10. Spread pistou (pesto) all over it. Slice, share, enjoy!

Notes

  • In case you skipped the text in the post, the meatballs, zoodles and pesto are from a previous recipe, the link is above! See that post for those recipes and instructions on how to prepare the zoodles. Not to worry, it’s all very simple!
  • * You can use coconut cream from a chilled coconut milk can or my DAIRY FREE CREAMER, recipe here: https://thecastawaykitchen.com/2018/03/dairy-free-keto-coffee-creamer-paleo-whole30/
  • While this creamer has a little cinnamon and vanilla it is mild enough that it still works great in this recipe!

Nutrition

  • Serving Size: 4

Low Carb Zucchini Fritters (Paleo, Whole30, Keto)

Broiled Burger with Avocado Dill Broccoli Slaw (Paleo, Whole30, Keto)

Superfood Sheet Pan Omelet (Paleo, Keto, Whole30)

 

 

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Veggie Loaded Keto Burger Buns (Nut Free, Dairy Free, Paleo)

These veggie loaded keto burger buns are so easy to make. You just throw the ingredients in a blender. Whiz up until smooth. Let the batter thicken to a dough (coconut flour magic). Scoop. Bake. Boom. 

You don’t NEED to add the spinach. You can leave it out for plain ol’ buns and top with sesame seeds, everything bagel seasoning or poppy seeds if you like. This blender batter keto bun recipe is a blank slate. 

Keto Hamburger 

For the perfect burger, pair these keto burger buns with THESE Fatty Patties! Top with some Avocado Crema from THIS recipe and hot damn, you got yourself a winner! Enjoy! 

These are soft and a little spongy without being eggy. They’re also really filling! Fiber (and veggie) packed! These buns paired with a fatty patty make on heck of a meal! 

keto burger bun

 

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Veggie Packed Keto Burger Buns

★★★★★

5 from 1 reviews

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes

Ingredients

  • 5 large eggs eggs
  • 1 cup packed spinach or baby kale
  • ¼ cup coconut oil, ghee or bacon fat
  • 1/3 cup coconut flour, more as needed (up to 1/2 cup total)
  • ½ teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking soda

Instructions

  1. Pre-heat oven to 400F. Line a baking sheet with parchment paper.
  2. Crack the eggs into the blender. Add in the spinach and fat. Blend until completely smooth.
  3. Add in 1/3 cup coconut flour, salt, garlic powder and baking soda.
  4. Blend until smooth again.
  5. Use a spatula to scrape the batter out into a bowl. Let the mix sit for 1-2 minutes. If it has not thickened, whisk in 1 tablespoon at a time, waiting 30 seconds between each one, until the mix becomes a loose dough.
  6. Once it has reached that thick consistency, use a 1/4 cup to add 3-4 scoops to the parchment paper. You can sprinkle seeds on top if desired. The scoops should be solid enough to hold shape. It not, you need more flour.
  7. Bake for 20-25 minutes, until fluffy, but firm in the center and slightly risen.
  8. Remove from the oven, let them cool for 10 minutes, then use a bread knife to slice in half to make buns!

Nutrition

  • Serving Size: 3

 

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