…and Recipe Review

It has been a busy day at the KetoWriter household. For one thing, I am prepping and getting ready to go on the Arizona Statewide Calvary Chapel Women’s Retreat tomorrow, in Williams, Arizona. This will be my first statewide retreat so I am looking forward to it. Since I am going to be gone over the weekend,  I wanted to make a few things to take with me so that even though I am away I can Keto-On – even at the retreat. Plus I wanted to have things ready for Tim.

For Tim, I made him some taco meat since he wants to have taco salads while I am away. I used this recipe for the taco seasoning. I fried up a pound of bacon and also made him some Almond Butter Chocolate Chip Fat Bombs. Please see this link for the recipe I used for the Fat Bombs. I substituted almond butter for the peanut butter.

Besides doing laundry I did some baking of a few recipes I have been wanting to try:

One of which is Rachel Dee’s Stupid Easy Coconut Flour Bagels. They are super easy and quick to make. I used a combination of Colby Jack and Mozzarella Cheese. I topped them with Trader Joe’s “Everything but the Bagel Sesame Seasoning Blend”.   They turned out wonderful. bagel egg and bacon sandwich

In fact, I toasted a couple up for lunch, one each for Tim and myself, added 1 scrambled egg and a slice of bacon to each bagel. They were delicious and very filling. Tim went to put a slice of cheese on his and I said: “No, cheese needed because the bagels are made out of cheese.” Tim really enjoyed the little bagel sandwich. He said “The bagel would be very good toasted with peanut butter on it” and I responded, “Cream cheese would be good also“.


The next recipe I wanted to give a try was Chocolate Chip Cream Cheese Keto Cookies. I love the fact that these cookies are made with coconut flour. These cookies are easy to make. The flavor and texture are nice, although I think these cookies are too sweet for my taste buds. I will definitely make them again but using less Swerve sweetener. In the recipe, it calls for 2 Tablespoons of dark chocolate chips (in the photos, from the author’s website, it shows Ghirardelli Dark Chocolate Chips). I had some Ghirardelli chips but decided not to use them. Instead, I replaced the Ghirardelli with 3 Tablespoons of Lilly’s Dark Chocolate Chips. I personally think you could add some unsweetened coconut flakes to this recipe as well (although, Tim wouldn’t eat them if they had coconut flakes in them). Of course, after doing any tweaking of the recipe you’ll need to figure out how it changes the macros – if you count macros.

Here is Tim’s review on the cookies:

The cookies are great. They are not too sweet. Just right. A little crumbly. But they are really yummy! Thank you so much!

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