A few Keto – Low Carb Recipes
It has been a busy several days so I have been remiss at getting a blog post out.
Today I want to share a few recipes I have tried this past week. The first one is a great side dish. A few years ago I wouldn’t have considered this a “great side dish” but rather I would have looked at it as “poison” and wouldn’t even have come close to making it nor eating it. “EWW! YUCK!”, I would exclaim, “that’s not going to cross these lips of mine!” Fast forward to today, with my taste buds realigned, and I can now recommend this recipe as “a great side dish”.
Broccoli Cheese Casserole is brought to us by That Low Carb Life written by Karly Campbell. I actually took this casserole over to my niece and nephews house for a side dish for lunch. This casserole was well received and everyone seemed to really enjoy the taste. I will definitely be making this one again. Although everyone else was fine with the little bit of crispness in the broccoli, itself, next time I make it I will probably add a little extra time to the microwaving of the broccoli since both Tim and myself like our broccoli a little more tender.
The second recipe I want to share with you is, again, from “That Low Carb Life”.
Cheddar Bacon Deviled Eggs. I chose this recipe because it’s a great twist on the traditional deviled eggs. I hard-boiled my eggs with my Instant Pot. It is SO EASY to quickly hard-boil eggs in the instant pot plus I have never had an easier time of peeling hard-boiled eggs since I have been using the instant pot method. It’s incredible! Back to the recipe. This recipe called for fresh dill weed but I did not have any on hand but I did have dried dill weed so I used that (just not measure to measure). I loved the flavor of these deviled eggs. Thank you, Karly, for another great recipe.
A little bit of true confession here – I needed some type of chocolate treat to replace the 85% Extra Dark Cocoa I had been eating too much of. A friend of mine told me about the chocolate coconut haystacks she was making, I thought to myself, “Chocolate – Coconut – YUM!” My thinking is that having a different chocolate treat might help me to break the Extra Dark Cocoa love affair I was having.
With that being said this third recipe is a sweet fat treat that I found.
Keto Chocolate Fudge Haystacks – No Bake. This recipe is brought to us by “I Breathe I’m Hungry” written by Mellissa Sevigny. This recipe calls for 3/4 cup of erythritol. I used Swerve granular. I reduced the amount of Swerve to 1/2 cup because I thought it might be a bit too sweet for my taste. It also calls for walnuts but – as you may remember – I have a tree nut allergy, so no nuts for this gals haystacks. These turned out very good. I do believe I will reduce the amount of Swerve even more and use Confectionary Swerve instead. The granular Swerve is a bit gritty so I think it would be much better using the confectionary instead.
Overall I give all three of these recipes high grades.