No-Grain Peanut Butter Granola


My riff on All Day I Dream About Food’s amazing “power” granola recipe that calls for no grains or oats, making it low carb and keto-friendly. We’ve only had it for snacking but it would be great over Greek Yogurt and will definitely try a bowl of it with almond milk for breakfast!



Keto Pancake Tower with Cinnamon Whip


IMG_6190This morning after my workout, I was craving something on the sweeter side, so I whipped up a batch of keto pancakes and fancied them up a bit with a homemade blueberry compote. Simply stack the pancakes with a layer of cinnamon whipped cream in between. Top with berries.


  • 2 oz softened cream cheese
  • 2 eggs
  • 1 packet artificial powdered sweetener
  • Pinch of cinnamon

Put all ingredients in blender and mix until well combined. Let rest 2 minutes until bubbles settle. Heat up a small, greased skillet over medium-high heat. Drop batter a spoonful (approximately one-fifth of mix) at a time. Cook for 2 minutes until golden, gently rolling edges until able to flip over. When cooked, slide pancake out of pan and onto a parchment paper lined plate.


  • 1/3 cup fresh or frozen blueberries
  • 2 tbsp water
  • 1 packet artificial powdered sweetener

Bring mixture to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Remove from heat and allow to thicken and cool.

 Cinnamon Whipped Cream:

  • ½ cup whipped cream
  • 1 packet artificial powdered sweetener
  • ½ tsp vanilla
  • ¼ tsp cinnamon

Using electric beaters, whip all ingredients together in a chilled bowl until it reaches the stiff peak stage. Set aside until ready to assemble.


Breakfast Pizza

In our house, we love breakfast and we love pizza. So we combined both loves into one great, low-carb dish that will keep happy tummies satisfied the rest of the day!

Fat Head Pizza Crust (the best low-carb pizza crust recipe we’ve tried by far!):

1 1/2 cups shredded mozzarella

3/4 cup almond flour

2 tbsps cream cheese, cubed

1 egg

Preheat oven to 400F. Put mozzarella and cream cheese in a bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir again. Add in 1 egg and almond flour and mix well. Put dough on a round pizza pan lined with parchment paper. Top with a similar sized piece of parchment paper and flatten dough to spread evenly. Remove top sheet of paper. Pierce holes in the dough with a fork to let steam out and avoid bubbles forming.

Bake for 8-9 minutes. Remove from oven and let cool for 5 minutes. Lower oven temperature to 350F.

This is what I used for toppings: Salsa (instead of pizza sauce), 5 eggs (scrambled and cooked), 6 pre-cooked and sliced breakfast sausage links, pre-cooked mushroom slices, 4 pre-cooked and chopped bacon slices, 2 tbsp roasted red peppers, minced, and 1/3 cup shredded mozzarella.

Spoon the salsa onto the crust, then top with eggs, followed by remaining toppings. Bake for an additional 8 minutes at 350F. Remove from oven and let sit 3 mins before slicing.


Chicken Bacon Ranch Crepes

Making crepes is both an art and a science. For these, I combined 1/4 brick (2 oz) softened cream cheese and 2 eggs, then beat with electric beaters until smooth. Allow to rest for 3 minutes or until bubbles settle.

Heat pan and add 1 tbsp oil to coat. Put in a spoonful of batter (it will be thin) and coat bottom of pan. Cook for 2 minutes, gently nudging the edges forward to loosen the set crepe from the pan. Instead of attempting to flip it, I cover the pan with a plate and hold it steady as I flip the entire pan/plate so that the crepe is now on the plate. Brown side up, slide the crepe back into the pan to brown the other side. After another minute, I gently slide the cooked crepe onto a plate covered in parchment paper and let cool.

I filled my crepes with crispy bacon and shredded chicken (add cheese too if you like), then folded them over and topped it off with a drizzle of creamy ranch dressing and minced green onions.

chicken bacon ranch crepes


Elvis Pancakes

Viva Low Carbin’! You won’t be stuck in Heartbreak Hotel when you’ve got a stack of these Elvis-inspired pancakes on your plate tomorrow morning.

1/2 cup + 1 tbsp almond flour

1/2 cup (4 oz) cream cheese

4 eggs

1/2 tsp cinnamon

1 small packet granulated sweetener

Mix all ingredients together in a blender. Cook small batches at a time in a hot skillet greased with butter. Top with your favorite brand of natural, unsweetened peanut butter and crispy strips of bacon. You Can’t Help Falling in Love with these!

Elvis Pancakes

Oven-Baked Pumpkin Pancakes

1/2 cup coconut flour

2 tbsp whey protein powder

1 tsp baking powder

2 tbsp artificial sweetener

1 tbsp pumpkin pie spice (or combine ginger, cloves, cinnamon and nutmeg)

1/2 cup almond milk (unsweetened)

1/3 cup pumpkin puree

2 tbsp melted butter

4 oz cream cheese, softened

3 eggs

Preheat oven to 350F. Mix dry ingredients and whisk wet ingredients separately, then combine. Add more almond milk if too thick. Spread on a greased cookie sheet and bake for 20 minutes until firm enough to cut into serving portions.

Pumpkin Pancakes

Low Carb Lemon-Blueberry Muffins

Combine 2 cups almond flour, 1/2 tsp baking soda and 1/8 tsp salt and set aside. In another bowl, beat: 2 eggs + 2 egg whites, 2 packets sweetener (more or less to taste), 2 tbsp melted coconut oil, 1 tsp vanilla, 1 tsp lemon zest and 2 tbsp fresh lemon juice. Gradually add dry mixture to wet mixture. Fold in 1 cup blueberries. Bake for 20-22 minutes at 350 F. Blueberry Lemon Muffins