The Ketogenic Diet/Recipe Thread

So much Keto discussion going on in Gravy's cooking thread, I think it deserves it's on thread now.

Sweet Dutch Baby with Vanilla and Cinnamon

MAKES: 6 servings

BATTER:
½ cup heavy cream, room temperature
4 large eggs, room temperature
2 ounces cream cheese
(¼ cup), softened
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 drops liquid sweetener
¼ cup granulated sweetener
2 tablespoons unflavored whey protein isolate
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, for the pan

TOPPINGS (OPTIONAL):
Fresh berries
Ground cinnamon, for dusting
Powdered sweetener, for dusting

DIRECTIONS:
1. Preheat the oven to 400°F.
2. Place the ingredients for the batter in a blender and blend until creamy and foamy, about 1 minute.
3. Put the butter in a 10-inch oven-safe skillet or baking dish and place the pan in the oven. As soon as the butter begins to sizzle and brown, remove the pan from the oven. Make sure that the butter is evenly distributed throughout the pan.
4. Pour the batter into the center of the hot skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter. Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
5. Serve hot from the oven, topped with a few fresh berries and a dusting of cinnamon or powdered sweetener, if desired. Leftovers can be eaten cold.

Living in south Louisiana means giving up corn meal based batter for fried seafood. This is the closest thing I have found to such batters:

• 3 parts parmesan cheese (wood dust type in a bottle)
• 2 parts golden flaxseed meal
• 1 part almond flour

Smells like ass when it is frying but tastes great.

Pancake/Waffles (I use this one for Waffles)

Totals: 800kcal, 60g fat, 36g protein, 20g total carbs – 12g fiber = 8g net carbs.

Divide these totals by how ever many you make. My waffle iron makes 2 big waffles with 4 sections so for us a serving size is 1/2 a waffle since we go by total carbs and not net carbs.



Batter:

• 4 ounces cream cheese, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon sugar substitute, or more to taste
• 4 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1 dash cinnamon (optional)
• 1/2 teaspoon maple extract (optional)
• almond milk (or equiv) as needed

For pancakes only:

• 1/2 teaspoon additional baking powder

For waffles only:

• 1 tablespoon melted butter (optional, but recommended)

Instructions

1. Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.
2. Add baking powder and coconut flour, blending again until well combined.
3. NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.

For Pancakes:

1. Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.
2. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.

For Waffles:

1. Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
2. Serve with butter, sugar free syrup, and/or fruit/jam.

Fathead Dough

Use this for pizza dough, pigs in a blanket, calzone, etc.

Ingredients

• 1 1/2 cup mozzarella cheese (5 oz)
• 2 oz cream cheese
• 1 large egg
• 1 1/4 cup almond flour (4.5 oz)
• 2 tbsp whey protein isolate (I use Isopure) (or almond flour, coconut flour or oat fiber)

Add the mozzarella cheese to a medium microwaveable bowl (or double boiler).
Cut the cream cheese into small pieces and add to the mozzarella cheese.
If using microwave, 1-1/2 minutes on high power. Stir. If the cheese hasn't melted, cook for an additional 20-30 seconds more.
Put the cheese in a food processor and add the egg. Process until smooth. Add the dry ingredients and process into a very sticky dough.

I find sticking the dough in the freezer for about 5-10 mins helps being able to work it easier or rolling it between sheets of wax paper.

This really helped curb a taco craving I had.

Keto Pork Rind Tortillas

• Servings: 12 six inch tortillas
• Time: 20 minutes
• Difficulty: easy

Ingredients

• 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
• 1 (eight oz.) package cream cheese, softened
• 8 eggs
• 1/3 cup water
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin

Method:

1. Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust.
2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
6. Flip tortilla and continue to cook for about 45 more seconds.
7. Repeat with the rest of the batter.